Honey Oat Quick Bread

Heiii~~~ How are you all?
I'm so busy lately.. That's why I couldn't update my blog... Sorry!! ^^
Finally~~ I've become a graduated student! yay!!
I got A- for my final project.. hahaha.. It's not so bad, isn't it? kekeke...
As you know... I really really love healthy cooking...
I'm thinking to take natural chef program in Wholefood Cooking (Perth, Australia) or Bauman College (San Francisco, CA)... But~~~ Still confused! hahaha..
This morning I made a quick bread... Yay~~~ "Honey Oat Quick Bread" adapted from EatingWell site... It's so yum!!! One of my favorite recipe! hehehe..
So here's the recipe ^o^

Honey Oat Quick Bread
adapted from EatingWell

Ingredients

• 2 tablespoons plus 1 cup old-fashioned rolled oats, or quick-cooking (not instant) oats, divided
• 1 1/3 cups whole-wheat flour
• 1 cup all-purpose flour
• 2 1/4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 1/4 teaspoons salt
• 1 cup nonfat or low-fat plain yogurt
• 1 large egg
• 1/4 cup canola oil
• 1/4 cup honey
• 3/4 cup low fat or skim milk

Preparation

1. Position rack in middle of oven; preheat to 375°F. Generously coat a 9-by-5-inch (or similar size) loaf pan with cooking spray. Sprinkle 1 tablespoon oats in the pan. Tip the pan back and forth to coat the sides and bottom with oats.
2. Thoroughly stir together whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Using a fork, beat the remaining 1 cup oats, yogurt, egg, oil and honey in a medium bowl until well blended. Stir in milk. Gently stir the yogurt mixture into the flour mixture just until thoroughly incorporated but not overmixed (excess mixing can cause toughening). Immediately scrape the batter into the pan, spreading evenly to the edges. Sprinkle the remaining 1 tablespoon oats over the top.
3. Bake the loaf until well browned on top and a toothpick inserted in the center comes out clean, 40 to 50 minutes. (It’s normal for the top to crack.) Let stand in the pan on a wire rack for 15 minutes. Run a table knife around and under the loaf to loosen it and turn it out onto the rack. Let cool until barely warm, about 45 minutes.

12 slices

Enjoy~~ I hope you like it too... ^^

I'll try to keep updating my blog as often as I can.. hehehehe...

See ya ^^

Stuffed Oreo Chocochips Cookies

I made this GIANT Cookies this early morning on 4.30 a.m. I made a little adjustment for my cookies because i don't like it too sweet... and also I subtituted the butter with margarine. You can find the original recipe from Picky Palate . This cookies' sooooo good. WARNING : High in FAT! LOL. Here is the recipe for my cookies :

Ingredients

225 grams margarine
3/4 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 tablespoon vanilla
4 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup chocochips
1 bag Oreo Cookies

Preparation

1. Preheat oven to 180 degrees celcius.
2. In a large bowl, cream margarine, brown sugar, granulated sugar together with a mixer until well combined. Beat in eggs and vanilla.
3. In a medium bowl mix the sifted flour, baking soda, and salt. Slowly add to wet ingredients along with chocochips until just combined.
4. With a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie. Take another scoop of cookie dough and place on bottom of Oreo Cookie. Seal edges together by pressing and cupping in hand until Oreo cookie is fully enclosed with dough.
5. Place onto parchment or silpat lined baking sheets and bake cookies for approximately 30 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack.