Almond Thumbprint Cookies with Jam and Nutella Filling

Raspberry, Apricot, and Nutella filling

Before you start, please note:

✭ Cookie dough will need to be chilled in the fridge for at least 2 hours and it should be cold and firm at all times.

✭ You can fill the thumbprint cookies with anything you like.

✭ It helps to stir the jam in a small bowl first to give it a spreadable-texture, making it easier to fill the cookies.

✭ Cookie dough can be frozen up to 2 months. 

Makes 32 cookies

Prep time: 3.5 hours

Oven time: 10 minutes at 350º F

Ingredients:

Cookies 

1 cup (two sticks) of butter, softened

2/3 cup sugar

2 cups + 2 tablespoons all-purpose flour

1 teaspoon vanilla extract

1/2 teaspoon almond extract

5 teaspoons any flavor of jam 

Glaze 

1/2 cup powdered sugar

2 tablespoons milk

1 teaspoon vanilla or almond extract (optional)

Directions:

1. Using a handheld or electric mixer, beat the butter until smooth. Add the sugar, vanilla, and almond extracts and beat again. Then add flour and beat until a soft dough is formed. Press the dough together, make sure to get all the scrapes and then cover it with plastic wrap. Chill in fridge for at least 2 hours.

2. Line baking tray with parchment paper or silicone baking mats (to reduce spreading). Shape the cookie dough into balls (the dough will be very hard at first but it will soften under the warm temperature of your hands). Then press down the balls with your thumb to make the "thumbprint". Smooth out any cracks that form (optional). Fill the cookies with 1/2 teaspoon of jam.

3. Bake for 10-12 minutes at 350º F. The cookies will slightly puff up and turn light golden brown on the edges. Let the cookies cool for at least 30 minutes before glazing.

4. To make the glaze, gradually mix the powdered sugar in the wet ingredients. Drizzle over cooled cookies with a spoon.

If you decide to make these soft and fluffy thumbprint cookies, share your pictures with me and we can bond over our love for homemade cookies :)

Adapted from Sally's Baking Addiction

Vanilla Cupcakes with Buttercream Frosting

Baking has always been one of my favorite things to do. Now that I'm home for the holidays and have some free time on my hands, I dove right in. I decided to try out a simple vanilla cupcake recipe. 

Makes 9 cupcakes 

Prep time: 30 minutes 

Oven time: 20 minutes at 350º F

Vanilla Cupcakes
1 1/2 cups all-purpose flour
1 cup white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1 stick unsalted butter
1/2 cup sour cream (can substitute this for 2 tablespoons of milk)
1 large egg
2 egg yolks
1 1/2 teaspoons vanilla extract

Vanilla Buttercream Frosting
1/4 cup unsalted butter, room temperature
1 cup powdered sugar
1/2 teaspoon vanilla
2 tablespoons milk

Directions:

1. Mix together flour, sugar, baking powder, and salt in a bowl. Then add butter, sour cream, egg and egg yolks, and vanilla; beat until smooth. Scrape down sides of bowl with a spatula and mix again. 

2.  Fill the lined tin cups with the batter two thirds of the way. Bake at 350º F for 20 minutes or until the tops turn a golden color. Let cupcakes cool for at least 30 minutes before frosting.

3. To make the frosting, whip the butter with a mixer, scraping down the sides of the bowl. Gradually add the powdered sugar and then the vanilla and milk. Whip until it has a frosting texture. 

Adapted from Brown Eyed Baker

Home is where the heart is.

Being away from home for quite some time really makes coming home feel that much sweeter. It reminds me of the saying "distance makes the heart grow fonder", or something along the lines of that. Although I was just home for Thanksgiving not too long ago, the mini-break honestly felt so short that after being home for a few days, the next thing I knew, I was driving back to school again. (Read the brief post I did during my Thanksgiving break here!)

Now during the eleven days before I came home for winter break, which was the week after the Thanksgiving holiday, everything felt like it was moving inexplicably fast. There was only a week left of classes, which meant finals were right around the corner. Being the usual silly me, I thought I had some time to spare so I caught up on a few shows and lazily scrolled through social networks. Obviously, that was a poor decision. I ended up frantically getting all my assignments and papers turned in while preparing for finals week. It was madness. 

Having to juggle class assignments for the final week of instruction and the stress of studying for my exams, I was completely overwhelmed. You should've seen my desk - the mess it was in pretty much summed up how I felt. On top of that, I was also figuring out a few plans for winter break and doing online Christmas shopping for my family and friends. Distractions are always so appealing, and yet dangerous at times like these.

After surviving the crazy week, eleven days to be exact, coming home felt like drinking a nice hot cup of peppermint mocha with roasted marshmallows on a winter night. Looking back to that week, I think that it's good to be busy and preoccupy myself with things. When I feel like there is not enough time in the day to do everything I want to do, it makes me really appreciate the time I actually have. Also, time literally flies by for me when I'm on the move and when I immerse myself in tasks. 

For now, I'm going to bring out all the Christmas decorations and enjoy spending the holiday season at home. What can I say, it's the little things that warm my heart. 

Twenty.

Last night, my family and I went to the city to celebrate my 20th birthday. The restaurant, Ton Kiang, was definitely on the fancier side of the restaurants that we usually go to.

We started with one of the roasted specialities, Peking Duck with Steamed Buns (Half)

Green onions, cucumber, roasted duck, and special sauce between a steamed bun

Maw Fish and Crab Meat Soup is in the back 

Shanghai Dumplings, Xiao Long Boa, with meat filling to satisfy my dim sum craving

My dad's personal favorite: Clams with Black Bean Sauce

Shrimp with Glazed Walnuts

Ton Kiang Special Seafood Clay Pot

Lastly, Chestnut Cake from Sheng Kee Bakery. They have the BEST Asian cakes!