Nastar Cookies / Pineapple Tart Cookies

2 times in a week I baked this cookies, first of all because the pineapple in store near by was crazy cheap .  Without hesitation I bought 5 of them, peel, granted and made pineapple jam since everyone loves eat bread with pineapple jam over the weekend.  Off course, I used some of them for my pineapple tart cookies .


Wanna try to make your own ? I adapted recipe from my blogger buddy, Annita..  thanks for the recipe dear ..

Nastar Cookies
350 gram unsalted butter, room temperature
100 gram sweet condensed milk
2 egg yolks
510 gram all purpose flour
Egg wash : 1 egg yolk + 2 tsp honey + 1 teaspoon milk

Direction :

Beat together butter and condensed milk until light and fluffy. Add egg, one and a time, beat until well mixed. Slowly add all purpose flour in batches into the mixture, beat until the dough becomes smooth, but not sticky. I find it easier if I just use my hand to incorporate the last batch of flour into the dough.

Scoop 10 gram of dough and make a round ball. Repeat until dough is used up.

Prepare 2 baking sheets, each lined with a parchment paper.

Flatten each dough, place the pineapple jam filling at the center, gather the edges of the dough and wrap the filling with the dough. Roll into a round ball, then place on prepared baking sheet. Repeat for the rest of dough and jam filling.

Mix egg yolk, honey and milk together to make the egg wash. Brush the top of cookies with egg wash.

Preheat oven to 300 Fahrenheit. Bake the cookies for 30-40 minutes until golden brown.

Let the cookies cool completely before storing them in nice looking jars.

Pineapple jam

1 ripe pineapple, flesh only

1 cinnamon stick (optional)

3 cloves (optional)

200 gram brown sugar, or to taste

Directions :

In a food processor/blender, puree pineapple. Transfer pineapple puree into a heavy bottom pot along with cinnamon stick, cloves, brown sugar .Turn on heat to medium and cook until boiling,

Reduce heat to a simmer and continue cooking until the jam is really thick. Add more sugar if needed. Near the end, be sure to stir and scrap frequently to prevent burning.

Transfer jam to a mixing bowl to cool. Keep in refrigerator . Make this pineapple jam ahead of time, and let in room temperature before you using it

Love Letter Pattern Testing

A couple weeks ago, friend of mine Nadra sent me mail about testing her new pattern - I said Yes right away.  This is a second time I do pattern test for her,   I always love to do, ..  her pattern always easy to understand and very clear.  I made a love letter pillow case and mini love letter quilt.

Go check Nadra website, Ellis & Higgs  and you will find the information you need about the pattern and also don't forget to check Nadra's fabrics collection !!  It's beautiful ...

Chocolate Confetti Chiffon Cake with Almond Crunch'

Is December, this momma turn 47 young yesterday , nothing fancy happen since I don't like to celebrate birthday especially my own but I baked cake for sure, not because of birthday's girl need cake but I have 2 cookies monsters at home who keep looking what under cake dome .. any time !!! I said any time, I am not joking ..  

Anyway, I visited a local library the other day and found this recipe from book I borrow (ssst.. I tell you secret, I love flip all cooking books - I always amazed by pretty pictures under tag 'food'  hahaha ..  are you with me ?) 

The recipe called 'Chocolate Confetti Chiffon Cake with Almond Crunch' .. whoaaa... that is a long title for the cake, so I baked this cake on my birthday and surprise (or not surprise) this two cookie monsters love the crunch topping on the cake and off course the chocolate confetti inside the cake

So here is the recipe I slightly copy so I won't forget and will make another time for sure

Chocolate Confetti Chiffon Cake with Almond Crunch

from : Fine Cooking Book - 100 Best-ever Recipe

For the topping

1 large white egg

1 1/2 cup sliced almonds

2 tbsp granulated sugar

For the cake

1 1/2 cup miniature semi sweet chocolate chips

2 1/4 cup cake flour (all purpose flour, will work too - just shifted 2times)

1 1/2 cup granulated sugar

1 tsp baking powder

1/2 tsp salt

1/2 cup corn or canola oil (vegetable oil, work as well)

7 large eggs, separated

2/3 cup waters

1 tsp vanila extract

1 tsp almond extract (skip if you don't have)

1/4 tsp cream of tar tar (fresh lemon juice can be used as substitute 

For Glaze

1 1/2 cup confectioners sugar

3 - 4 tbsp milk

1/2 tsp almond extract

Prepare the Topping

Heat the oven 325F . Have ready un greased non stick baking sheet

In a medium bowl, whisk the eggs white with fork until foamy, about 30 second. Stir in the nuts until they're evenly coated. Sprinkle sugar over the nuts.  Spread the nuts with wooden spoon onto the baking sheet.  Bake for 5 minute, stir the nuts and bake again for another 5 -8 minutes.  Remove the nuts, immediately stir them .  The nuts will become crispas the cool. Set a side

Make the Cake

Heat the oven to 325 F    Have ready 10inch un greased chiffon pan

In food processor , pulse the chocolate until some of them are finely grated and the rest have formed small crumbs

In a large bowl, shift together flour, 1 cup of sugar, baking powder, salt. Male a well in the center and put in the oil, egg yolks, water, vanila, almond extract. Beat the mixture until smooth and thick.  Fold in the reserved chocolate chips. Set a side

In a large , clean bowl stand mixer, whisk white eggs, cream of tar tar until foamy, add little by little remaining granulated sugar, Beat until soft peaks form

Stir about 1/3 white eggs mixture into yolk batter, gently fold .  Do it until all the mixture comes nicely together .   Bake for about 1hour 15 minutes, depend on your oven (make sure you check with clean skewer)

Invert the pan onto a bottle with narrow neck and cool thoroughly about 1 hour  than remove the cake , slide onto a serving plate

Make the Glaze :

In a small bowl, stir sugar, mil and extract, adding enough milk to make a smooth glaze, set a side 2 tbsp.   Spread the remaining glazed over the top of the cake, you might not used all of it.  Cover the top of cake with prepared almond crunch , drizzle the reserved glazed.  Enjoy