Tag Archives: Extract 1

A Vegan Connection – Chocolate Avocado Cupcake

chocolate avocado cupcake sunny yaw

Recently I had a request for a vegan cake and I decided to bake this recipe chocolate avacado cupcake at one of my classes and would to share with you. It is simple, easy and everybody can bake it, just follow the recipe step by step.

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Maple Cranberry Oatmeal Cookies

Oatmeal cookies that are crisp on the outside and soft on the inside are a classic that never goes out of style. This cookies enhances the perennial favourite with maple syrup and plenty of dried cranberries.


1 3/4 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1/2 cup unslated butter, at room temperature
1 cup packed dark brown sugar
1/3 cup granulated sugar
2 large eggs
1/2 cup maple syrup
2 teaspoons vanilla extract
1 3/4 cups oatmeal(not quick cooking)
1 1/2 cups dried cranberries


Position a rack in the middle of the oven. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

Sift the flour, baking soda, salt and cinnamon into a medium bowl and set aside. in a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar and granulated sugar until smoothly blended, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, add the eggs, maple syrup and vanilla and mix until blended, about 1 minute. mix in the flour mixture to incorporateit. mix in the oatmeal, then the cranberries.

Using an ice cream scoop or measuring cup with a 1/4 cup capacity, scoop mounds of dough onto the prepared baking sheets, spacing the cookies at least 2 1/2 inches apart. (Optional: place a fresh cranberry to top of each cookie)

Bake the cookies one sheet at a time until the tops feel firm and the tops and bottoms are lightly browned, about 18 minutes. Cool the cookies on the baking sheets for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.

The cookies can be stored in a tightly covered container at room temperature for up to 4 days.

I had tried this recipe and love it! ….. I guess it is about time for you try it too.

Big Boys Oven

Maple Cranberry Oatmeal Cookies

Big cookies are always my favourite type of midnight and coffee break snack. I always love them chewy and big and they are called big chewy cookies. I also found a shop in KLCC called Bakin’ Boys which also sells big cookies. They have many varieties such as solitair, cranberry basket, coconut cabaret, the double decker dream, the praliner, the babanut, the martian fellow, white socialite, the milkman meltdown and also orange ovation.

Big chewy cookies are formed by several simple methods. Many of them are members of the familiar drop cookie family, made by dropping scoops or spoonfuls of dough onto baking sheets. Several others are made by rolling the dough into balls or logs. Logs are usually cut into slices after they bake.

When deciding whether or not a chewy cookie is done, take the short route: underbaking rather than overbaking is the way to go. if baked a few minutes too long, chewy cookies can dry out and lose their soft texture. Baking them a minute or two less only makes them more chewy. These are the cookies you want to slip into lunch boxes, pack into picnic baskets, take to a potluck, leave on the counter for anytime-of-day snacks, or send off in the mail.

As for today’s post, I would like to share with you my favourite BIG CHEWY COOKIE, Maple Cranberry Oatmeal Cookies adapted from Elinor Klivans’s BigFatCookies. I had tried this recipe and really can tell you that…. they are so gorgeous, so chewy and so delicious.

Oatmeal cookies that are crisp on the outside and soft on the inside are a classic that never goes out of style. This cookies enhances the perennial favourite with maple syrup and plenty of dried cranberries.


1 3/4 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1/2 cup unslated butter, at room temperature
1 cup packed dark brown sugar
1/3 cup granulated sugar
2 large eggs
1/2 cup maple syrup
2 teaspoons vanilla extract
1 3/4 cups oatmeal(not quick cooking)
1 1/2 cups dried cranberries


Position a rack in the middle of the oven. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

Sift the flour, baking soda, salt and cinnamon into a medium bowl and set aside. in a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar and granulated sugar until smoothly blended, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, add the eggs, maple syrup and vanilla and mix until blended, about 1 minute. mix in the flour mixture to incorporateit. mix in the oatmeal, then the cranberries.

Using an ice cream scoop or measuring cup with a 1/4 cup capacity, scoop mounds of dough onto the prepared baking sheets, spacing the cookies at least 2 1/2 inches apart. (Optional: place a fresh cranberry to top of each cookie)

Bake the cookies one sheet at a time until the tops feel firm and the tops and bottoms are lightly browned, about 18 minutes. Cool the cookies on the baking sheets for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.

The cookies can be stored in a tightly covered container at room temperature for up to 4 days.

I had tried this recipe and love it! ….. I guess it is about time for you try it too.

Love Sunny Yaw

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