dailydelicious

Raisin overloaded cookies

2026-10-02T16:32:36.143+07:00

I’ve been away from my kitchen for a few days—I was busy dealing with some issues caused by flooding.

It wasn't a recent flood, though; it happened five years ago. Floodwaters surrounded the house back then, and over time, the ground-floor tiles—including those in my kitchen—kept coming loose.
I tried to find someone to fix it for quite a while. Until recently, I had to spend a lot of time moving things around and giving the house a major deep clean. And now after finishing fixing, I can use my kitchen again.

So, let’s celebrate the kitchen being back in action by making some simple treats together. This recipe is a raisin cookie—but we aren't making ordinary ones. I'm packing in as many raisins as possible (while keeping them delicious, of course, haha). In this recipe, we soak the raisins in hot water first. This adds moisture so they don't steal liquid from the cookie dough itself. Soaking them also reduces their intense sweetness; this means that even with such a huge amount of raisins, the cookies aren't cloying—just aromatic, tasty, and you get a nice fiber boost.

For this recipe, we chill the dough before baking to help it set; if you bake it immediately after mixing, the cookies will spread too much. You can even chill the dough overnight if that’s more convenient for your schedule.
Alright, let’s get baking and enjoy some delicious cookies to celebrate the kitchen repairs!

Raisin overloaded cookies
15 pieces

140 g ........................ Raisins

115 g ........................ Unsalted butter

1/4 tsp ...................... Salt

1/2 tsp ...................... Vanilla extract

50 g .......................... Brown sugar

100 g ........................ Granulated sugar

1 ............................... Egg

190 g ........................ Cake flour

2 g ............................ Baking powder

Pour hot water over the raisins and let them soak for 5 minutes.

Remove the raisins from the water. Press lightly to squeeze the water out of the raisins.

Place the paper on the tray and spread the raisins on it. Place another paper towel on top. Press lightly to blot up the water.

Set them aside while making the cookie dough.

Put the butter, vanilla, and salt into a bowl. Beat until smooth.

Add both kinds of sugar and beat until combined.

Add the egg.

Beat until fully combined.

Sift cake flour and baking powder into the bowl.

Pour the raisins into the bowl.

Fold to combine.

Place the dough on plastic wrap and pat it into a block, approximately 15 x 9 cm. Refrigerate it for 1 hour.

Before baking, preheat an oven to 200℃

Divide into 15 pieces.

Roll each piece into a ball.

Place on a lined baking pan.

Bake for 12-14 minutes in the200℃ preheated oven.

Use a large, round cookie cutter, move it in a circular motion to shape the cookies.

Let it cool completely.

Raisin overloaded cookies

Sourdough Bread (Yogurt Starter)

2026-09-15T15:09:50.269+07:00

Finally, I’m sharing this recipe with you all!

This is a sourdough made with a yogurt starter. I make it quite often, but actually making it versus filming the process are two very different things—haha! That’s why I hadn't shown it before; even though it isn't difficult, the waiting time is long. I have to film at night, which I don't really like because the lighting isn't great (a bit of an excuse, I know, hehe).

But lately, so many people have been asking for it. So I decided it was finally time to post.

To be honest, I used to think making sourdough was incredibly difficult—something requiring master-level skills—haha. But the more I made it, the more I realized it’s not about difficulty; it’s about understanding the process. The key factors to consider with sourdough are time and temperature, because the time that we contact the dough is less than the waiting time.

Let's start with the starter. The yogurt starter used in this recipe (if you haven't made one yet, you can check out the instructions here) takes less time and is easier to prepare than other types. The resulting sourdough is mellow and not overly sour in flavor, making it perfect for beginners—both for those new to baking it and those new to eating it.

If you decide to give this a try, I highly recommend watching the video. I’ve tried to explain the steps as simply as possible because I want everyone—and I mean *everyone*—to realize that sourdough is something we can all make. You might need to set extra time when you're first starting out, but as you keep practicing, you’ll get a feel for how long each step takes, and it will become a natural part of your daily routine. This is a no-knead recipe that involves an overnight rest in the refrigerator before baking. Chilling the dough after shaping enhances the flavor and makes it easier to score the top.

It’s a delicious sourdough bread that anyone can make at home—I really hope you give it a try!

Sourdough Bread (Yogurt Starter)

Yogurt starter

20 g ...................... Yogurt starter (here)

20 g ...................... Bread flour

20 g ...................... Water

Sourdough

14 g ...................... Yogurt starter

250 g .................... T 65 flour (French bread flour, approximately 11% protein content, you can use all-purpose flour)

50 g ...................... Bread flour (approximately 13% protein content)

34 g ...................... Whole wheat flour (Fine powder type)

6.7 g ..................... Salt

1 g ........................ Malt powder (optional)

250 g .................... Water

Refresh the starter by mixing the starter with water and bread flour in a clean jar.

Let the starter rise until doubled in size, you will need 4-6 hours depending on the starter's strength and the room temperature.

When the starter is ready, weigh 14g of the starter into the water.

Pour the mixture into a box.

Mix the rest of the ingredients together and pour into the box.

Mix them together.

Until there are no lumps of flour.

Cover the box and rest for 15 minutes.

Fold the dough: 1

Wet your fingertips with water. Pull and fold the dough to the opposite side. Repeat the folding 6-8 times.

The dough will be smooth.

Cover the box and rest for 15 minutes.

Fold the dough: 2

Coil fold method showed.

With wet hands, reach under the dough and gently stretch the middle upward until the dough releases from the box. Roll it forward off your hands, allowing it to fold over onto itself . Repeat the process at 90 degrees of the dough. Continue performing until the dough feels like it won’t stretch and elongate easily.

Cover the box and rest for 15 minutes.

The dough will be very smooth and elastic.

Fold the dough: 3

Wet your fingertips with water. Pull and fold the dough to the opposite side. Repeat the folding 6-8 times.

Cover the box and rest for 15 minutes.

Fold the dough: 4

Coil fold method showed.

Press the dough to level the top; you can use masking tape to mark the level of the dough. Let it rise until doubled in size. You will need 7-12 hours depending on the starter's strength and the room temperature.

Mine used 8:30 hours ^^.

Preshape:

Sprinkle the work surface with flour. Remove the dough from the box;

Strech the dough. Fold the dough from both sides to the center. Roll the dough into a log.

Cover and rest for 30 minutes.

If your dough uses less than 7 hours to rise until doubled in size you can use only 15 minutes.

When the dough is ready; prepare the proofing basket.

I use a 21x14.5 cm proofing basket for this recipe. Line the basket with cloth will prevent the dough from sticking.

Sprinkle the flour over the cloth.

Flip the dough upside-down and stretch it. Fold the dough from both sides to the center.

Roll the dough into a log.

Use a scraper the tighten the dough.

Place the dough, seam side up in a proofing basket

Let it rise for 1 hour before refrigerating it.

If your dough uses less than 7 hours to rise until doubled in size you can use only 30 minutes.

After rising, the dough will almost reach the top of the proofing basket. Refrigerate for 8-12 hours before baking.

I use a cast-iron pan with a lid for baking.

Before baking, put a pan into the oven and preheat the oven to 250℃.

Place a piece of baking paper over the proofing basket, then gently flip the basket.

Remove the basket.

Score the top of the dough.

Remove the pan from the oven.

Place the dough into the pan and cover with the lid.

Bake in the 250℃ Preheated oven for 25 minutes.

Remove the lid.

Decrease the temperature to 200℃ and bake for 15-20 minutes more.

*Note: you can use a higher temperature and longer baking time; it depends on your taste.

When the dough is ready, remove it from the oven.

Let it cool on a wire rack.

Cut and enjoy your delicious Sourdough Bread!

Sourdough Bread (Yogurt Starter)

Frozen yogurt

2026-09-02T15:55:05.696+07:00

It's so hot today, I'm craving ice cream!

But if I'm going to have some, I want something a little healthier. So, I'm sharing my frozen yogurt recipe that I've been making lately.

This recipe results in frozen yogurt that's not overly sweet and still creamy. Because I'm the type of person who, even if I'm trying to eat something healthy, it still has to taste good! 😆

If reducing sugar and fat means I still don't feel satisfied after eating it… I'd rather not eat it at all!

So, this recipe still includes sugar, cream, and whipped cream, but in just the right amounts to get a smooth, delicious frozen yogurt that's not too rich or cloying.

The method isn't difficult, except for one step that takes time: straining the water from the yogurt before making the frozen yogurt. You'll need to allow some time for this.

But if you have Greek yogurt, you can use it instead of the strained yogurt, which will save a lot of time and labor.

This recipe makes a small batch. This recipe makes a small, satisfying serving 🍦.

But if you make it and think, "I absolutely need to keep this in the freezer!", feel free to double the recipe.

Hopefully, this recipe will help you feel refreshed this summer, and most importantly…happy to eat! 💛

Frozen yogurt

500 g ............ Plain yogurt

30 g .............. Cream cheese

8 g ................ Cornstarch

2 tbsp ........... Milk (A)

140 g ............ Milk (B)

60 g .............. Whipping cream

70 g .............. Granulated sugar

30 g .............. Corn syrup

...................... Jam of your choice

First, strain the yogurt, you can use a yogurt strainer. Or place a sieve in a bowl. Line the sieve with kitchen paper. Put the plain yogurt in the strainer and refrigerate for 12 hours.

The yogurt will be firmer.

You will need 200g of strained yogurt.

Put the cream cheese into a bowl and beat until smooth. Add the strained yogurt.

Beat to combine. Set aside while preparing the rest of the ingredients.

Mix the cornstarch with milk (A) and set aside.

Put the milk, whipping cream, sugar, and corn syrup into a saucepan.

Place over medium heat and stir constantly. Let the mixture come to a boil for 2-3 minutes.

Remove from the heat and pour the cornstarch mixture into the saucepan. Stir to combine.

Place over the heat and let it come to the boil for 1 minute more.

Remove from the heat Pour it into the cream cheese and yogurt mixture.

Beat to combine. Let the mixture cool completely. I place the bowl over ice pack.

Let it cool completely. Cover with plastic wrap and refrigerate it overnight.

Put it into the ice cream maker and churn until smooth.

Put the ice cream into a container and pour the jam over the ice cream. Lightly mix just to marble it.

Place a piece of silicone paper (or plastic wrap) directly over the ice cream.

Freeze at least 4 hours or until firm.