Mexican Chocolate Snickerdoodles

I was bored this weekend and was browsing my FB when I came across an notice about an event in Itaewon ( fund raiser ) and a couple of the women involved had a bake sale. I was looking at their pictures and there was a picture of this amazing looking Mexican Chocolate Snickerdoodles, so I thought.. best try them out!

I searced the web and found one on Punk Post Kitchen though I tweaked it abit, as I didn't have the ingredients..
So I used hot cake syrup instead of maple

lactose free milk ( yes I have found some!!!!)

and 고추가루( Dried chilli flakes) instead of cayenne.

The mixture is really thick, but fun to roll into shape. It's like the science experiment that involves warm water and cornstarch.. looks liquid but solid.
It's solid until you handle it and it kinda almost turns to a really thick goo if your not fast enough. Definitely fun!

Now I am one of those people who don't really like thick biscuits. I prefer my slim :) But I suppose no matter how thick or thin you make them they defintiely have a kick to them with the chilli!!

Hubby was nice enough to be a guinea pig, he said they were good, then I askedhim to tell me truthfully, then he told me he wouldn't buy them..ha .. well I think they taste ok and his friend thought they were great..so .. hmm may have to try them out on my friend
But hopefully you will enjoy them if you want something easy and different to make!

Part two: Squid and bean paste soup

I was faced with this the other night....

What the hell was I going to do with this fully intact squid? Then it came to me, why not try making 오징어됀장찌개... so away I went.

First thing I had to do was de-squid the squid. ( ie take out its guts, and squishiness)

After much screaming and getting squid bits between my fingers I ended up with this beautiful sexy sleek thing

And sliced it up into pieces. And made soup following this recipe :

4 cups water ( when you rinse the rice)
2 Tbsp bean paste
1 handful of cockles
300 g semi firm tofu
1 tsp of seafood stock
1 handful of chopped leeks
dash of salt

Heat water up and dissolve the bean paste.( 10 mins)
Add cockles and boil for about 5 mins.
Add tofu and squid.
Boil for about 5 mins.
Add chopped leeks towards the end and serve with rice, kimchi, banchan etc

I add a few 청양 chillies. ( super hot ones) for a kick in the teeth.

Ben's birthday

Well my lovely wee boy turned 2 in August, and I decided against my better judgement to have a party at home in our tiny apartment instead of at a kids cafe. I have learnt the lesson of having 10 or so under 5 yr old kids in one room is a really really bad idea on a hot summer's day!!!

So I made a few things like gluten free sausage rolls! They were made from potato, some rice flour etc. I know it's easy to find gluten free stuff in New Zealand but nigh on impossible here in Korea!^^

Thought they tasted ok, not bad for a first attempt, as I honestly suck at making pastry, I get so frustrated with it and impatient.. but this recipe was awesomely easy to make!

I also made a cake similar to Tayo the little Bus which my son loves, however It didn't turn out how I wanted it, but oh well my son loved it, but I didn't get any good shots of it, so I will have to find some from someones Facebook account^^

I also made little cupcakes for Ben to take to daycare for his party there. He loves Barancle Lou.. so I made cupcake toppers from royal icing.
I have never attempted to make anything like this before EVER so for my first time I think I did ok... I know my son was so excited to see them!!

The beginnings of my Lou Army

Head... check... body... check... beaks..CHECK!!!

...eyes... YES.. finished!!!

I was excited to finally see them on the cupcakes, though my icing failed but oh well^^