the girl with the baked goods

Pumpkin Chocolate Chip Muffins

2010-11-26T18:31:00.007-05:00

Happy Turkey Day everyone! I'm a day late but...it still feels like Thanksgiving and the festive season is definitely in the air. Everyone walking around shopping for X'mas gifts either for their loved ones or for themselves (I know this because I have been buying things saying they are my X'mas gifts to myself, yikes!), people traveling home to meet with their loved ones and all sorts of recipe magazines displaying holiday dishes and desserts!

Pumpkin is something I see popping up everywhere since October. It wasn't just for Halloween, it was in frozen yogurt, ice cream, desserts in restaurants, muffins, breads, everything...everywhere.

It was my first ever taste of pumpkin. REALLY.

While baking these muffins, I opened the can of pumpkin puree and stuck a spoon of puree into my mouth. And Viola! My first taste of pumpkin. I must say it was weird...it was like extremely veggie-taste. I wouldn't say I like it and would eat it on its own but when baked into muffins with dark chocolate chips and ground spices, I wouldn't say no!

Pumpkin Chocolate Chip Muffins

(bakes 12 muffins)

- 1 1/2 cups flour

- 1 teaspoon baking soda

- 1 teaspoon ground cinnamon

- 1/4 teaspoon ground ginger

- 1/4 teaspoon ground cloves

- 1/4 teaspoon ground nutmeg

- 1/2 teaspoon salt

- 1/2 cup unsalted butter, room temperature

- 1 cup white sugar

- 2 large eggs

- 1 teaspoon vanilla extract

- 3/4 cup canned pumpkin puree

- 1 cup dark or semisweet chocolate chips (I used dark)

1. Preheat oven to 350 degrees F. Line a muffin tray with paper liners.

2. Sift together flour, baking soda, ground spices and salt.

3. In another bowl, cream the butter and sugar until light and fluffy.

4. Add eggs, one at a time and beat well with each addition. Add in vanilla extract after. Then add in the flour mixture, alternating with the pumpkin puree (flour - pumpkin - flour - pumpkin - flour).

5. Fold in the chocolate chips.

6. Using an ice cream scoop, fill the muffins cups evenly with the batter.

7. Bake for about 25 - 27 mins, until an inserted toothpick comes out clean.

Apple Pie Cake

2010-11-09T18:03:00.007-05:00

This week's baking experiment was definitely different. My apple pie cake is close to my heart because it marks the first time ever that I saw apples on trees and my first time picking apples. And of course, picking your own ingredients that you use to bake is just not something you do everyday!

Erm...and this is me...obviously, I had to eat whatever I picked. I picked 17 and ate 3 while doing so. I did mention I am quite greedy and cannot be without food for longer than 2 hours right?

With 17 apples I had to bake something that required these lovely tart Cortland babies. I turned to Martha Stewart for guidance...

This is kinda like an apple crumble of sorts...and kinda like a cake just that it doesn't have that spongey cake layer and kinda like a pie...I don't know. Whatever you call it, one thing is for sure, it's super yummy!

I love the crumble, I love biting into a crunchy, buttery layer and then sinking into the tartness of the baked apples laced with cinnamon. Vanilla ice cream was not on hand and definitely regretted not keeping a tub around in case of emergencies like these.

Apple Pie Cake

(bakes a 9-inch cake, serves 8)

- 2 cups flour

- 1 cup light brown sugar

- 2 teaspoons ground cinnamon

- 1 cup (2 sticks) unsalted butter, cold, cut into pieces

- 8 tart apples (I used Cortland, but Granny Smith is recommended too)

- 2 tablespoons lemon juice

1. Preheat oven to 350 degrees F. In a large bowl, mix together the flour, light brown sugar and 1 teaspoon of ground cinnamon.

2. Using a pastry cutter, cut in the cold pieces of unsalted butter until it resembles coarse crumbs.

3. Butter the bottoms and sides of a 9-inch springform pan and press in 2/3 of the crumble mixture to the bottom. (You can choose to press the crumble mixture 1 inch up the sides of the pan, I forgot to do so but it still turned out good.)

4. Peel and core the apples, cut them into thin slices and drain away any excess water, then sprinkle over with the other 1 teaspoons of ground cinnamon and lemon juice. Mix thoroughly.

5. Arrange the apples on top of the crumble mixture in the pan.

6. Sprinkle the remaining 1/3 of the crumble mixture over the apples.

7. Place the pan on a baking sheet with aluminum foil and bake for 1 hour 15 mins, until the top is golden brown.

8. Let it cool for 20 mins before you remove the sides of the springform pan.

9. You can choose to let it sit in the fridge or serve immediately. (It's best served warm!)

Quick! Go get apples and get baking!

Totally Chocolate Chocolate Chip Cookies

2010-11-02T22:17:00.006-04:00

Fall's not here...winter is. Is it freezing or is it just me being a pansy ass? It's cold! I am counting down the days I'll be leaving on a 30 hour flight home to a tropic country, yipppeeee!

And to cheer up the mid-week, here's a super chocolatey recipe from a batch of cookies I baked 2 months ago. I'm catching up I swear...

Totally Chocolate Chocolate Chip Cookies

- 2 2/3 cups dark chocolate chips

- 1 cup flour

- 1/4 cup unsweetened cocoa powder 

- 1 teaspoon baking soda 

- 1/2 teaspoon salt 

- 1/2 cup unsalted butter, slightly softened 

- 1/2 cup packed light brown sugar 

- 1/4 cup granulated sugar 

- 1 large cold egg 

- 1 teaspoon vanilla extract  

1. Preheat the oven to 325ºF. Line 2 baking sheets with parchment paper.  

2. Melt 2/3 cup of the chocolate chips in a heatproof bowl over a double boiler. Stir the chocolate chips until melted and smooth. Set aside to cool.  

3. Sift the flour, cocoa powder, baking soda and salt into a medium bowl and set aside.

4. In a large bowl, beat the butter, brown sugar and granulated sugar until smoothly blended, about 1 minute. 

5. Mix in the melted chocolate chips until blended.

6. Add the egg and vanilla, mixing until blended, about 1 minute.

7. Add the flour mixture, mixing just until it is incorporated.

8. Mix in the remaining 2 cups chocolate chips.  

9. Using a tablespoon, scoop balls of dough onto the prepared baking sheets, spacing the cookies 2 inches apart.  

10. Bake the cookies until they crack slightly on top and a toothpick inserted in the center of a cookie comes out with moist crumbs, not wet batter, about 18 minutes.

Where have I been???

2010-10-28T16:28:00.006-04:00

It's been donkey years since I've blogged. I am soooooo sorry for neglecting my blog. I don't know what happened. I remember my younger sis coming over to visit for 3 weeks (one failed attempt at chocolate chip cookies and 3 successful batches of cookes during her stay), me starting work at a full-time job, adjusting to the new job, coping with extreme summer heat, planning a San Fran vacation and canceling it due to a chicken pox scare (got me under house arrest for a week but thankfully, the vaccine worked), coping with crazy fall weather that feels like winter....right. So, I've basically been busy doing other stuff rather than baking and blogging. TSK.

But, I have been baking, I've just been forgetting to blog. Anyway, here's what's been baking in my oven...

Lovely sweet and savory golden Apple Nut Muffins that are my favorite kinda breakfast sweets.

Who can forget Blueberry Muffins...Oh and totally organic!

Some cookies along the way...Peanut Butter Criss-cross Cookies that didn't look so nice but tasted soooo good!

And I went crazy over these Totally Chocolate Cookies. Too much!!!! Die!!!

And if there was one thing I wished I had more of was definitely this Chocolate Chip Pound Cake with a rich Chocolate Glaze....

And my boy bought a brand new super duper camera that takes amazing photos...no more iphone crappy photos!

Lastly, Red Velvet Cupcakes with Chocolate Fudge Frosting that made a 3 year old girl running around the house after she licked one. Super hilarious!

My baked goods in the last 4 months...more to come!

Cream-filled Chocolate Cupcakes

2010-05-09T18:35:00.008-04:00

I heart my mummy! I miss her terribly having been away for almost 1.5 years. This is the longest I have been away from her. And this is the 2nd Mothers' Day I am not with her. I admit I never knew how much I took her for granted until I moved out and away. I often miss her incessant questions about my day after work, her horrid cooking, her hilarious bimbotic comments, and mostly, I miss just having her around. Well - you always feel safe with your mother around. Nothing could possibly be that bad with mummy around, right?

In celebration of Mothers' Day, here are cream-filled chocolate cupcakes from Martha Stewart (simple cos everything she bakes is awesome). Her recipe called for store-bought marshmallow creme but I figured the whole point about baking is to make everything from scratch right? So off I went to make my own marshmallow creme!

I'm not sure what the bottled ones taste like but this homemade creme is pretty darn good! Paired with a moist chocolate cupcake - yummmmmmmmy!

Cream-filled Chocolate Cupcakes

(bakes 12 cupcakes)

Chocolate cupcakes

- 1/2 cup unsalted butter (at room temperature)

- 1/2 cup unsweetened cocoa powder

- 1 cup flour

- 1 teaspoon baking powder

- 1/4 teaspoon baking soda

- 1/4 teaspoon salt

- 1 cup white granulated sugar

- 2 eggs

- 1/2 cup sour cream

Marshmallow creme filling:

- 1/2 cup white granulated sugar

- 1/4 cup water

- 1/2 cup + 1/8 cup light corn syrup

- 1/4 cup egg whites

- 1 teaspoon vanilla extract

- 1/2 cup unsalted butter (at room temperature)

1. Marshmallow creme recipe: Beat the egg whites and 1/8 cup light corn syrup until stiff peaks form. Set it aside.

2. In a small saucepan, combine the sugar, 1/2 cup light corn syrup and water, cover and bring it to a boil. Then, cook it uncovered without stirring, until it is about 242 degrees F.

3. Slowly, pour the hot syrup into the egg whites mixture. Add the vanilla and beat for 5 mins.

4. Scoop out 1 1/2 cups of the creme and add the butter to it. Beat until the mixture is smooth. Then refrigerate it until it thickens and ready for use.

5. Chocolate cupcakes: Preheat oven to 350 degrees F. Line a muffin tray with paper liners.

6. Whisk together the cocoa powder, flour, baking powder, baking soda and salt.

7. In another bowl, beat the butter and sugar until light and fluffy.

8. Add the eggs, one at a time and beat well after each addition.

9. Then add the flour mixture alternating with the sour cream (flour - sour cream - flour). Beat well after each addition.

10. Fill the muffin cups with the batter, filling it 2/3 full.

11. Bake for 25 - 30 mins, until an inserted toothpick comes out clean. Let the cupcakes cool completely before assembly.

12. Assembly: Scoop out the tops of the cupcakes and fill them with the marshmallow creme. Then, replace the tops.

13. You can decorate the tops of the cupcakes with the remaining creme.

As these cupcakes were baked, I wished from the bottom of my heart, that Mummy got to have the first bite. I heart my Mummy.

Profiteroles

2010-05-02T17:43:00.007-04:00

It was almost 88 degrees out today and I was wishing for the cold! Humans are just insatiable huh? I bitch and moan for the sunshine to come when it was winter, and now that fake summer came during spring I am dragging my feet while bitching and moaning about how my dress is sticking to my body from sweating! What do you do when summer springs a surprise on you? Head out, get an iced mocha followed with ice cream. SUMMER BLISS!

This week, I have a yummy lil recipe for you. It's choux pastry in the form of profiteroles! Vanilla cream in a puffy ball of choux pastry topped with rich chocolate ganache is messy to eat but extremely satisfying to devour.

And...if you are craving more ice cream with this weather, I strongly urge you to replace the vanilla cream with vanilla or coffee ice cream. OOOOOOOH......

Profiteroles

(bakes 12)

- 1/2 cup flour

- 1/2 teaspoon white granulated sugar

- 1/4 teaspoon salt

- 4 tablespoons unsalted butter

- 1/2 cup water

- 2 eggs (lightly beaten)

Egg wash:

- 1 egg

- 1/8 teaspoon salt

Vanilla cream:

- 2 egg yolks

- 1/4 cup white granulated sugar

- 2 tablespoons + 1/2 teaspoon corn flour

- 1/8 teaspoon salt

- 1 cup milk

- 1/2 teaspoon vanilla extract

Chocolate ganache:

- 1/2 cup heavy cream

- 1 tablespoon butter

- 4 oz semi sweet chocolate (chopped)

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

2. Sift together the flour, sugar and salt.

3. In a small saucepan, bring the butter and water to a boil.

4. Remove the saucepan from the heat and add the flour mixture quickly, then return it to the heat and stir constantly until the dough comes together and pulls away from the sides of the saucepan to form a ball.

5. Transfer the dough to a mixing bowl, using a hand mixer, beat the dough on low speed for 1-2 mins to release the steam.

6. Gradually pour in the lightly beaten eggs and mix until it forms a smooth and thick sticky paste.

7. Spoon tablespoons of dough onto the baking sheet leaving inches between each.

8. Brush the tops with the egg wash (egg with salt).

9. Bake for 15 mins. Then reduce the temperature to 350 degrees F and bake for another 40 mins, then turn the oven off, leave the door ajar and let it cool down a lil for 15 mins. Then let it cool completely on a wire rack.

10. Vanilla cream: Whisk the yolks until smooth.

11. Mix the sugar, corn flour, salt and milk over medium heat until it bubbles. Stir constantly until the mixture thickens and bubbles, this will take about 4-5 mins.

12. Pour 1/3 of the mixture into the yolks and whisk.

13. Then pour this back into the mixture and replace it over the heat and continue to stir for another 2-4 mins.

14. Mix in the vanilla extract and refrigerate it for a few hours.

15. Chocolate ganache: Heat the heavy cream and butter until it boils, then pour it over the chopped chocolate.

16. Let it stand for 1 min and whisk until smooth. Let it thicken before use (takes about 1 hour).

17. Assembly: Slice the profiteroles horizontally, spread the vanilla cream inside and pour the chocolate ganache on the tops.

Now...I am off to make myself a martini to cool myself down. Speaking of which, I have a simple yummy recipe for lychee martini, anyone?

Chocolate Strawberry Ganache Cupcakes

2010-05-01T23:10:00.006-04:00

I gotta admit - I'm falling behind with the blogging! I've baked these rich and sweet babies a week ago and completely forgot to blog about them. Maybe it's the Spring weather...with the sunshine out almost every other day, there is so much more to do than typing away at a laptop! Anyway, I need to catch up on the blogging, I have another recipe I need to post asap too!

Back to the Spring weather, strawberries are everywhere and dirt cheap!!!! I'm just trying to find as many strawberry recipes to bake as I can. This recipe is adapted from cupcakeblog.com and is one that has been sitting in my thick book of "internet recipes to bake" for almost a year now. And I totally regret not attempting these earlier - they were crazy delish!!!!

It's a simple chocolate cupcake, filling with a chocolate strawberry ganache where there is a hint of the strawberry flava but a rich and intense chocolatey taste. And it is then topped with my favourite chocolate frosting that I like to use on all cupcakes if I can help it.

This cupcake was a hit with grown men, women and even 5 and 11 year old kids. I received a perfect 10 for these, you gotta bake them!

Chocolate Strawberry Ganache Cupcakes

(bakes 12 cupcakes)

Chocolate cupcakes:

- 1/2 cup unsalted butter (at room temperature)

- 1 cup white granulated sugar

- 2 eggs

- 1/2 cup + 4 tablespoons flour

- 1/2 teaspoon baking powder

- 1/4 teaspoon baking soda

- 1/8 teaspoon salt

- 1/2 cup unsweetened cocoa powder

- 1/2 cup milk

- 1 teaspoon vanilla extract

Chocolate strawberry ganache filling:

- 4 oz bittersweet chocolate (chopped)

- 3/4 cup heavy cream

- 1/2 teaspoon vanilla extract

- 1/8 teaspoon salt

- 2/3 cup strawberry puree

Chocolate frosting:

- 8 oz semisweet chocolate (chopped)

- 3/4 cup heavy cream

- 1 tablespoon unsalted butter

1. Chocolate cupcakes: Preheat oven to 350 degrees F. Line muffin tin with paper liners.

2. Beat the butter until smooth. Then add the sugar and beat until fluffy.

3. Add the eggs, one at a time and beat well after each addition.

4. In another bowl, whisk together the flour, baking powder, baking soda, salt and cocoa powder.

5. Mix in the flour mixture, alternating with the milk (flour - milk - flour - milk - flour). Mix well after each addition. Then mix in the vanilla extract.

6. Fill the muffin cups till 2/3 full.

7. Bake for 22 - 25 mins, until an inserted toothpick comes out clean. Let it cool on a wire rack before filling and frosting the cupcakes.

8. Chocolate strawberry ganache filling: Heat the heavy cream until it boils and pour it over the chopped chocolate. Let it sit for 1 min, then whisk it to combine until smooth. Add the vanilla extract and salt.

9. Mix in the strawberry puree. Chill it in the fridge until ready to use.

10. Chocolate frosting: Heat the heavy cream and butter until it boils, then pour it over the chopped chocolate. Let it stand for 3 mins, then whisk until smooth.

11. Let it cool and thicken in the fridge for 1-2 hours. When ready to use, beat the mixture until it is of a frosting consistency.

12. Assembly: Using a knife, cut out a cone shape in the middle of the cupcakes.

13. Fill the cupcakes with the ganache filling.

14. Top it back with the cones.

15. And finally, frost the cupcakes!

P.S. I just started training with a personal instructor and I don't think he will be very happy to hear about my baking habit. Hmmm...I am secretly wondering if offering him a cupcake on a weekly basis will be a good idea. Maybe he'll go easy on me?

Apple Pies

2010-04-25T09:54:00.006-04:00

I haven't blogged in 2 weeks!?!? Yikes. I have been baking, not as much as I would love to but I have been! I just haven't gotten down to blogging. So here is a quick and dirty recipe for simple apple pies (adapted from Williams-Sonoma) that are great for breakfast. I didn't even take a lot of photos of these pies because I have been rather out of sorts lately. I'm still figuring out what it is that is happening.

Apple Pies

(bakes 16 pies of 5cm diameter)

- 2 1/2 cups flour

- 1 teaspoon + a pinch of salt

- 2 tablespoons white granulated sugar

- 2 sticks unsalted butter (cold)

- 6 to 8 tablespoons ice water

- 3 red apples

- 2 tablespoons ground cinnamon

- coarse sugar for sprinkling

Egg wash:

- 1 egg

- 1 tablespoon water

1. Whisk together flour, 1 teaspoon salt and white sugar.

2. Make sure the butter is cold - cut it into small cubes and add it to the flour mixture.

3. Beat it until it resembles coarse crumbs (this could take up to 5 - 8 mins).

4. Mix in 6 tablespoons of ice water until the dough comes together and it shouldn't be sticky. If it doesn't add another 1 to 2 tablespoons of ice water, one teaspoon at a time until the dough comes together.

5. Divide the dough into 2, shape them into disks and cover it with plastic wrap. Refrigerate it for 2 hours.

6. Meanwhile, chop the apples into small cubes and mix in the ground cinnamon.

7. Preheat the oven to 400 degrees F. When the dough is ready, take them out and let it come to room temperature after 15 mins. Then, on a lightly floured surface, roll out one of the disks to 1/16 inch thick.

8. You can use a cookie cutter of a round shape or oval shape to cut out the dough. Place the cut outs on a baking tray lined with parchment paper. Repeat the same with the other disk of dough.

9. Scoop 1 - 2 tablespoons of chopped apples onto the cut outs. (I only had about a tablespoon of chopped apples and I found it to be too little). Then brush the edges with the egg wash.

10. Use another cut out to cover the ones with the chopped apples and make indents all around the edges with a fork. Then brush the tops with the egg wash and sprinkle coarse sugar all over.

11. Bake for 20 mins until the top is golden brown.

I just realised nothing of the first paragraph made sense right? Ha! In short, I have been feeling quite "all over the place". I dropped an egg last week, I dropped a tray of muffins while taking it out from the oven, the kitchen is in a bigger mess than usual when I bake because I seem to have left my brain somewhere else these days. And now I can't even seem to write a proper posting! ARGH!!!!!

Raisin Swirl Bread

2010-04-10T20:07:00.010-04:00

I love anything with raisins...raisin buns, raisin cookies and raisin bread!!! Me loves raisins. I was that kid who always had a small box of Sunsweet raisins in her hand. Everytime I come across a recipe with raisins I need to pace myself or I'll just end up baking raisin baked goods week after week. And I've been excited about this recipe since I bought Dorie Greenspan's Baking: From My Home To Yours last year.

After a few weeks of trying my hand at baking breads, I dare say I am getting better at it. This week's bread was definitely a better texture than all my previous breads. It was super yummy, and straight out from the oven - it was soft, fluffy and smelt soooo good! If raisins and cinnamon are not enough for you, spread some butter or marmalade and it'll be just as yummy, if not even more yummy!

Raisin Swirl Bread

(Bakes a 9 inch loaf)

Bread:

- 1 1/4 cup milk (at 100 degrees F)

- 1 packet active dry yeast

- 1/4 cup + a pinch of white granulated sugar

- 4 tablespoons unsalted butter (at room temperature)

- 3/4 teaspoon salt

- 1 egg

- 1/4 teaspoon vanilla extract

- pinch of nutmeg

- 3 3/4 to 4 cups flour

Raisin swirl:

- 1 tablespoon sugar

- 2 teaspoons ground cinnamon

- 2 teaspoons unsweetened cocoa powder

- 1 cup dark raisins

- 3 tablespoons unsalted butter (softened to a spreadable consistency)

1. Bread: Combine the yeast, pinch of sugar and 1/4 cup of warm milk in a small bowl, stir to dissolve the yeast and let it stand for 10 mins. The mixture MUST foam. (If it doesn't, throw it out and start again with another packet of yeast.)

2. In another bowl, beat together the butter, 1 cup warm milk and 1/4 cup sugar for 2 mins. (The mixture will curdle, and it will remain to curdle until flour is added later on.)

3. Add the salt, egg and vanilla extract and beat for 1 min.

4. Add the yeast mixture and beat for another minute.

5. Add 2 3/4 cups of flour and mix it in with a rubber spatula until it is a sticky mix.

6. Add another cup of flour and mix the dough until it comes together being less sticky.

7. Dump the dough out onto a lightly floured surface and knead in another 1/4 cup of flour, 1 tablespoon at a time (if needed). Knead the dough for 5 mins and then form it into a ball.

8. Butter a large bowl, and place the dough in it, turning the dough all around to butter the it at all sides.

9. Cover the bowl with plastic wrap and let it rest in a warm place for 1 1/2 hours until it doubles in size.

To be sure that the dough has risen enough, gently push a finger into the dough and the indent should remain. If it doesn't cover it again and let it rise for another 1/2 - 1 hour.

10. In the bowl, punch the dough down by pushing your fist into the middle of the dough first, followed by the sides.

11. Then turn the dough out onto a lightly floured surface and roll it out to a 18 x 12 inch rectangle.

12. Raisin swirl: Combine the sugar, ground cinnamon and cocoa powder.

13. Using your fingers, spread 2 tablespoons of softened butter all over the dough. Then sprinkle the cinnamon mixture evenly. Lastly, scatter the raisins and gently push the raisins into the dough.

14. Butter a 9 inch loaf pan. Then, starting at the short end of the dough, roll up the dough snugly, tuck the sides under and place the dough into the loaf pan with the seam side down.

15. Cover it loosely with parchment paper and let it rise for 45 mins at a warm place. It should rise to just above the edge of the loaf pan.

16. Preheat the oven to 375 degrees F. Line a baking tray with parchment paper and place the loaf pan on it. Then, melt the remaining tablespoon of butter, and brush the top of the dough with it.

17. Bake in the oven for 20 mins. And then cover the top of the loaf pan with aluminium foil and continue to bake for another 25 mins. The top should be golden brown and when you tap it, it should make a hollow sound.

Let it cool for 5 mins, then invert it out onto a wire rack and let it cool for 20 mins before you slice the bread.

I kept the entire loaf to myself and finished it over the weekend...I think I am falling in love with breads more than cakes! Yikes!

Lemon Strawberry Muffins

2010-04-10T19:52:00.005-04:00

If you have 1 hour to bake, you have to jot this recipe down. It's all the time you need, just 1 hour!

With the huge box of strawberries I bought from the farmers' market, I decided that strawberry muffins would be the best way to finish the strawberries off with! I also have a lil lemon juice and zest to bring out the best flava.

Caution though, you must bake with the best strawberries, they have to be really sweet or you might end up with a kinda sour muffin rather than sweet.

Lemon Strawberry Muffins

(bakes 16 muffins)

- 2 1/2 cups flour

- 3/4 cup white granulated sugar

- 2 teaspoons baking powder

- 1/4 teaspoon baking soda

- 1/4 teaspoon salt

- 2 tablespoons lemon juice

- 1 tablespoon lemon zest

- 1 egg

- 3/4 cup buttermilk

- 2/3 cup canola oil

- 1 teaspoon vanilla extract

- 1 1/2 cups chopped strawberries

1. Preheat the oven to 375 degrees F. Line the muffin tray with paper liners.

2. Whisk together the flour, sugar, baking powder, baking soda, salt and lemon zest.

3. In another bowl, whisk together the lemon juice, egg, buttermilk, canola oil and vanilla extract.

4. Fold in the flour mixture.

5. Fold in the chopped strawberries.

6. Fill the muffin cups with the batter.

7. Bake for 20 mins.

I'm blogging super fast than normal because this is what baking these muffins will be like - SUPER FAST!

Hot Cross Buns

2010-04-03T18:10:00.012-04:00

Happy Easter!!!! I'm not a big tradition kinda person and most of the time I don't really enjoy festivities unless it just means hanging out with your immediate family and loved one. I'm not one for big parties and big groups of strangers or semi-strangers. However, I am a big big big huge huge huge fan of traditional food for whatever occasion and festivities. *salivates* So I baked hot cross buns for Good Friday/Easter!

To be honest - I never heard of serving hot cross buns on Good Friday or Easter until a month ago. In fact, I have not had one either. And since I am learning how to bake bread, it's the perfect baked good for the Good Friday afternoon. Hot cross buns are laced with all spice, nutmeg, cinnamon and raisins. How can I resist sweet buns with raisins?

These buns are traditionally served on Good Friday, but I think these days, people serve it on Easter too. And since it is just me and one other boy, we have these buns over the entire holy weekend. The buns are also crossed on the tops which symbolically represents the Cross of Christ and the Crucifixion. You can make the cross, pipe the cross with flour paste and bake or you can make the cross, bake the buns and then pipe the paste while the buns are cooling.

Hot Cross Buns

(bakes 12 buns)

Buns:

- 3/4 cup milk

- 1 pack (1/4 oz) active dry yeast

- 1/2 teaspoon white granulated sugar

- 3 1/2 - 4 cups flour

- 1/4 cup light brown sugar

- 4 tablespoons unsalted butter (softened)

- 2 large eggs

- 1 teaspoon ground cinnamon

- 1/4 teaspoon allspice

- 1/4 teaspoon nutmeg

- 1/2 teaspoon salt

- 3/4 cup raisins

Egg wash:

- 1 large egg

- 1 tablespoon milk

- Glaze:

- 1/2 cup powdered sugar

- 1 tablespoon milk

- 1 tablespoon flour

1. Heat the milk till 100 degrees F. Add the active dry yeast and white sugar, stir to dissolve the yeast and let it stand for 10 mins until foamy.

2. In a mixing bowl, combine 4 1/2 cups flour, light brown sugar, ground cinnamon, nutmeg, allspice and salt.

3. Add in the yeast mixture and mix well (it will resemble crumbs).

4. Beat in the eggs, one at a time and beat well with each addition.

5. Add in the butter, 1 tablespoon at a time and mix well after each tablespoon. Then, start kneading the dough on a lightly floured surface and add more flour to it if the dough is still sticky. Knead the dough for 5 mins.

6. Knead in the raisins and form the dough into a ball.

7. Grease a mixing bowl and place the dough in it, turning it to coat the sides.

8. Cover it with plastic wrap and let it rest for 1 1/2 hours until it doubles in size.

9. Punch the dough down and divide it into 12 balls. Place them on a parchment lined baking sheet.

10. For the egg wash, combine the egg and milk - then brush the tops of the dough with it.

11. Cover with plastic wrap and let it rest for 1 hour until it doubles in size.

12. Brush the tops again with the egg wash. Then, with a greased knife, make a 'cross' on the tops.

13. Bake in the oven for 15 mins at 400 degrees F.

14. Glaze: Combine the powdered sugar, flour and milk and mix well. You may add a lil more flour to thicken the mixture. It should be thick enough to pipe.

15. Fill a pastry bag with the glaze, snip the ends off to make a tiny lil hole and pipe along the 'cross' on the buns when its cooling.

I would love to eat loads and loads of chocolate Easter eggs instead but I think these are a healthier choice, right?!?!

White Cupcakes with Strawberry Puree Buttercream

2010-03-31T22:34:00.008-04:00

I'm not sure what is the fascination over strawberries...but as far as I can recall, since a tiny lil girl (and probably with many other lil girls) - I was always super happy when offered a strawberry or anything with it like strawberry ice cream, strawberry layered cake, strawberry popsicles, hell, even my first lip gloss was strawberry flavoured! Then as you get older, strawberries in champagne, strawberries coated with thick melted chocolate, picking strawberries from a farm...

Speaking of strawberry farms, wouldn't that be the greatest thing? Have your own strawberry farm, pluck your own strawberries and eat all you want...

With spring/summer approaching, those lucky farmers are out and selling their fruits and greens! I love love love these outdoor markets. I don't care that the weather still kinda feels like winter, with these farmers parading their fruits out like that, I believe it is spring/summer! And one huge box of huge, fresh and sweet strawberries for 2 bucks? Me love farmers and their farms.

So this week, I baked a simple white cupcake that you can never go wrong with, it is simple but yet still so tasty and moist. Top that off with strawberry buttercream - but wait, not any normal kind of strawberry buttercream, this actually is made out of fresh strawberries! Instead of using artificial flavouring or jam, I am using a puree. It makes all the difference, you can taste and smell the freshness!

White Cupcakes with Strawberry Puree Buttercream

(bakes 12 cupcakes)

White cupcakes:

- 1 3/4 cups cake flour

- 2 teaspoons baking powder

- 1/4 teaspoon salt

- 1/2 cup unsalted butter

- 3/4 cup white granulated sugar

- 1/4 cup white granulated sugar

- 2 egg yolks

- 2 egg whites

- 1/2 cup milk

- 1 teaspoon vanilla extract

- 1/8 teaspoon cream of tartar

Strawberry puree buttercream:

- 2 sticks unsalted butter

- 1 1/2 - 2 cups powdered sugar

- 1/4 cup strawberry puree (approx. 4-6 fresh strawberries)

1. Preheat oven to 350 degrees F. Line a muffin tray with paper liners.

2. Sift and whisk together the flour, baking powder and salt.

3. In another bowl, cream the butter until smooth.

4. Beat in 3/4 cup sugar until fluffy.

5. Beat in the egg yolks, one at a time, beating well after each addition. Then mix in the vanilla extract.

6. Mix in the flour mixture in 3 additions, alternating with the milk (flour - milk - flour - milk - flour), mixing well after each addition.

7. In another bowl, whisk the egg whites until foamy.

8. Add the cream of tartar and whisk until soft peaks form.

9. Then whisk in 1/4 cup sugar until stiff peaks form.

10. With a rubber spatula, fold in 1/3 of the egg whites mixture. When there aren't anymore white streaks, fold in the remaining egg whites mixture (try not to overmix, or it will deflate the batter).

11. Scoop the batter into the paper liners filling them 2/3 full.

12. Bake for 18 - 20 mins, until an inserted toothpick comes out clean. Let the cupcakes cool on a wire rack for about 20 mins before you frost them.

13. Strawberry puree buttercream: Chop about 4-6 strawberries into small cubes.

14. In a food processor, pulse them for about 1-2 mins until you achieve a puree texture.

15. Cream the butter until smooth.

16. Sift in the powdered sugar and beat on medium to high speed for 4-5 mins.

17. Add the strawberry puree and beat for another 2 mins.

18. Fill a pastry bag fitted with the nozzle of your choice and frost your cupcakes!

Cinnamon Rolls

2010-03-28T03:42:00.007-04:00

What's better than waking up to a warm bun that's rolled up with ground cinnamon, sugar and butter? I can't think of a better way.

Since I discovered that baking with yeast is more fun than scary, I have been looking up all sorts of bread recipes that I can bake and keep for breakfast throughout the weekend. And cinnamon rolls are just the yummiest!

This time round, I definitely baked with yeast better. The dough actually doubled in size when it was left to rise and I did all the essential kneading, punching, waiting and rising! I am getting the hang of it and I still cannot get over how fun playing with dough is! And watching the dough actually double in size is just crazy! It was almost like magic in the kitchen.

Cinnamon Rolls

(bakes 8 rolls)

Rolls:

- 1 cup milk

- 1/3 cup unsalted butter

- 1/3 cup white granulated sugar

- 1/2 teaspoon salt

- 4 1/2 - 5 cups flour

- 1 package (1/4 oz) active dry yeast

- 3 eggs

- 1 tablespoon half and half (light cream)

Cinnamon filling:

- 3/4 cup light brown sugar

- 1/4 cup flour

- 1 tablespoon ground cinnamon

- 1/2 cup unsalted butter (cold and cut into small cubes)

1. Rolls: Heat the milk, butter, sugar and salt in a saucepan until the butter melts. Let it come to a temperature of 120 - 130 degrees F.

2. In a mixing bowl, combine 2 1/4 cups flour with the active dry yeast.

3. Once the milk mixture is of the right temperature, gradually pour it into the flour mixture and beat well.

4. Add the eggs, one at a time and beat well after each addition.

5. With a rubber spatula or a dough hook, mix in 2 1/4 - 2 3/4 cups of flour until the dough comes together. The turn it out onto a floured surface and knead the dough for 5 mins.

6. Butter a bowl and place the dough in the bowl, turning it to coat all sides of the dough. Then cover it with plastic wrap and leave it for 1 1/2 hours, until it doubles in size. (This is the magical part I am so crazy about - my dough actually ballooned!)

7. Turn out the dough onto a lightly floured surface and punch it down just a few times. Cover it loosely with a towel and let it rest for 10 mins.

8. Cinnamon filling: While waiting for the dough to be ready, combine the ground cinnamon, light brown sugar and flour, then cut in the cold butter until the mixture resembles coarse crumbs. (erm, I had huge issues getting the coarse crumbs so I ended up with a rather smooth mixture and it still worked!)

9. When the dough is ready, roll it out to a 12 inch square.

10. Sprinkle the crumbs onto the square (or in my case, I spread the cinnamon mixture).

11. Roll up the dough into a log and pinch the sides to seal it.

12. Butter a 9 x 13 inch pan and slice the log carefully into 8, then place them in the pan. Cover the pan with plastic wrap and let it rise for 1 hour, until it doubles in size. (Again, magic!)

13. Brush the tops of the rolls with half and half (light cream).

14. Bake in an oven for 375 degrees F for 25 to 30 mins. When it is ready, the tops will be brown and when you tap on the rolls, it will make a hollow sound.

I'm not too happy about my cinnamon filling because the fact that I didn't manage to achieve the right texture, I think it compromised the way my cinnamon rolls look. But safe to say, the taste of it is still very appetizing!

Lemon Blueberry Cake

2010-03-24T23:11:00.006-04:00

There are 2 kinda fruits that I love baking with - apples and blueberries. I will also eat any baked goods with apples and blueberries. Besides, apples keep the doctor away and blueberries are one of those super fruits right? So having them in your cake has gotta be good for the body!

When I came across this recipe I was ready to have a slice right there and then. Blueberries and a hint of lemon? Gimme gimme gimme! Lemon brings out the best flava of any fruit it is paired with. The recipe calls for some lemon zest and a lovely sour-sweet lemon glaze poured over the loaf of cake.

I am a little unhappy that the blueberries sank to the bottom of the cake. I still don't understand why this happened because it has never happened to my many times of baking with blueberries! Somebody explain to me pls? Oh well, still the cake was extremely tasty, it was bursting with blueberries and laced with lemon zest.

This is the perfect excuse for a sweet breakfast! This definitely beats cereal any day. Hell, I can even have this for breakfast and tea break!

Lemon Blueberry Cake

(bakes 1 loaf)

- 1 1/2 cups flour

- 1 teaspoon baking powder

- 1/4 teaspoon salt

- 6 tablespoons unsalted butter

- 3/4 cup white granulated sugar

- 2 eggs

- 1/2 teaspoon vanilla extract

- 1 tablespoon lemon zest

- 1/2 cup milk

- 1 cup fresh blueberries

Lemon glaze

- 2 tablespoons lemon juice

- 1/4 cup white granulated sugar

1. Preheat the oven to 350 degrees F. Butter the bottom and the sides of a 9 inch loaf pan.

2. Whisk together the flour, baking powder and salt.

3. In another bowl, beat the butter until smooth. Then add in the sugar and beat till light and fluffy.

4. Beat in the eggs, one at a time and beat well after each addition. Then mix in the vanilla extract and lemon zest.

5. Beat in the flour in three additions alternating with milk (flour - milk - flour - milk - flour). Beat well after each addition.

6. Fold in the blueberries gently.

7. Scrape the batter into the prepared loaf pan.

8. Bake for 55 - 60 mins, until the top is golden brown and when an inserted toothpick comes out clean.

9. Lemon glaze: Heat the sugar and lemon juice in a saucepan until the sugar dissolves.

10. When the cake is fresh out of the oven, prick the top with a toothpick all over and brush it with the lemon glaze. Let it cool in the loaf pan for 30 mins before turning it out on a wire rack to cool completely.

Just remember - be careful to pick the freshest blueberries! Happy baking!

Parker House Rolls

2010-03-19T23:27:00.000-04:00

Warning: this is my first bread baking attempt, so please cut me some slack if the step by step photos don't seem rather well-done. But you know what? If you have never baked bread before, please please please do try. It is so much fun! I actually kinda like it more than baking cakes! I think it is the kneading of dough that got me hooked, reminded me of play-doh, hahahaha!

I have always wanted to bake stuff like cinnamon buns, hot cross buns, chocolate babka (drools drools drools) but have been intimidated by all the science that goes into bread baking. You know, kneading, waiting for the dough to rise to double it size, etc. It's science + patience + accuracy that intimidated me. I was pushed by a close girlfriend of mine who encouraged me that bread baking would be fun and isn't all that scary so here I am, my first bread baking!

These parker bread rolls are just buttery and so simple but yet sooooo yummy! Spread some butter on and off you go to butter heaven. I researched a lot more about the process of baking bread after I baked these because I felt it made more sense to me have had hands-on experience before I read up. Needless to say, I realised I probably made a couple of mistakes. But who cares! I am so gonna bake more, I have plenty to learn and try over and over again!

Parker House Rolls

(bakes 20 rolls)

- 3 tablespoons warm water (105 to 115 degrees F)

- 1 tablespoon white granulated sugar

- 2 tablespoons white granulated sugar

- 1 package / 2 1/2 teaspoons active dry yeast

- 6 tablespoons unsalted butter

- 2 tablespoons unsalted butter (melted)

- 1 cup milk

- 2 cups bread flour

- 1 1/2 teaspoons salt

- 3/4 cup all-purpose flour

- 1/2 cup all-purpose flour

1. Stir together the warm water, 1 tbsp sugar and active dry yeast until it dissolves. Let it stand for 5 mins until the mixture is foamy. (Note: Water must be of the right temperature or else the yeast won't foam and the yeast MUST foam to signify that the yeast is alive.)

2. Melt 6 tbsp butter in a pan, then add the milk and heat till it is lukewarm (105 to 115 degrees F). (Note: Yes again, this must be of the right temp, if it is too warm, it will kill the yeast and the dough won't rise later.)

3. Pour the butter mixture into a bowl, then add the yeast, 2 tbsp sugar, bread flour and salt. Stir until combined.

4. Stir in 3/4 cup all-purpose flour and then dump it out onto a floured surface and start kneading for 10 mins. Add up to 1/2 cup all-purpose flour until the dough is smooth, satiny and only slightly sticky. (Note: Only knead for 10 mins, too long or too short will affect the dough's rising.)

5. Butter a bowl and place the dough in it, turning the dough around to butter all sides of it. Then cover it with plastic wrap and let it rest for 1-2 hours at a warm place, draft free until it doubles in size. (Note: how do you know that it has risen enough? Press 2 fingers into the dough and if the indent stays, the dough has risen enough.)

6. Butter a 9 x 13 inch pan. Divide the dough into 20 pcs and roll them into balls, then arrange them them in 4 rows of 5. Cover the pan with plastic wrap and let rise for 45 mins - 1 1/2 hrs until double the size.

7. Flour a chopstick and make a deep crease in the middle of each ball. Cover again and let it rise for 15 - 30 mins. (Note: pinch the dough if the sides are split, this will prevent from air escaping which will affect the rising.)

8. Preheat oven to 375 degrees F. Butter the balls of dough with melted butter and bake for 20 - 25 mins.

Some of the notes I made are what I researched up on after I baked these, so you might see that certain things that I wrote, I didn't manage to do. Don't fault me! I promise to do better next time but hey, I'm sharing important info with you guys! Oh and one last thing, your entire house will smell so buttery...

Carrot Cupcakes

2010-03-16T21:13:00.000-04:00

To make up for the "I hate cream cheese frosting" statement, I have decided to give in this week and accompany carrot cupcakes with cream cheese frosting. Also because I cannot imagine any other kinda frosting that will do these cupcakes justice. I gotta say, it's not that bad...especially since I can control how much cream cheese is in the frosting. And I now love carrot cakeI never use to understand how a cake with carrots can be yummy, but I am now sold!

Did you know, that the Greeks were the first to make the statement that carrots are good for your eyesight? Hence, they are also amongst the first to start the craze about eating carrots. But the origin of the carrot cake is debatable. Most believe it started from the English in the 1970s but some debate that since the Greeks discovered carrots first, they believe the cake probably came from them too.

Something that I debated with - if I should include apples and raisins and maybe even some pineapple in the cake. I read through a couple of recipes and there were variations. Some even included coconut. After a "consultation" with my better half who really is the true carrot cake fan, I've decided that I will stay true to the cake, including only key ingredients - carrots, walnuts, ground cinnamon and of course...cream cheese.

Carrot Cupcakes

(bakes 20 cupcakes)

Cupcake:

- 2 cups flour

- 1 1/2 teaspoons baking soda

- 1/2 teaspoon salt

- 2 teaspoons ground cinnamon

- 4 large eggs

- 1 cup white granulated sugar

- 1 cup canola oil

- 1 teaspoon vanilla extract

- 2 cups carrot (grated)

- 1 1/2 cups walnuts (finely chopped and toasted)

Cream cheese frosting:

- 1/2 cup unsalted butter

- 1 cup cream cheese

- 1 cup powdered sugar

- 1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F. Line the muffin tray with paper liners.

2. Toast the walnuts in the oven for 8 - 10 mins. This brings out the walnuts' buttery and rich taste. Let it cool on kitchen towel.

3. Whisk together the flour, baking soda, salt and ground cinnamon. Set it aside.

4. In another bowl, whisk together the eggs, sugar and canola oil until it thickens. Then, with a rubber spatula, fold in the vanilla extract.

5. Fold in the flour mixture in 2 additions.

6. Fold in the grated carrots.

7. Fold in the walnuts.

8. Scoop the batter into the muffin cups.

9. Bake for 20 mins, until an inserted toothpick comes out clean. Let the cupcakes cool completely before you frost.

10. Cream cheese frosting: Beat the butter and cream cheese together until smooth.

11. Beat in the powdered sugar and vanilla extract. Beat for 4 - 5 mins.

12. Frost the cooled cupcakes!

These cupcakes were totally worth bracing the rain and wind on Sunday!

What do you do on a rainy day?

2010-03-14T16:26:00.000-04:00

Stay in? Sleep in? Cosy up on the couch with a huge blankie and sip hot cocoa? All these are things that I should have done but noooo...I decided I must go grocery shopping. Why not Friday when it wasn't raining? Or tomorrow when it may not rain? I have no idea...All I remember is I want to bake carrot cupcakes tomorrow so I need to go buy carrots, walnuts and cream cheese. And off I went!

Yes I got home safely with 2 bags of groceries and a brolly. But I also came home soaking wet. Don't ask me about the brolly, when the wind is this crazy, the brolly really doesn't shield you of anything. All this for carrot cupcakes tomorrow. What can I say, when I want to bake, I need to bake!

So what do you do on a rainy day? Get out, get wet, come home and reward yourself with a cupcake!

Red Velvet Cupcakes

2010-03-11T20:27:00.000-05:00

Another cake that I never tasted until I moved to the States is the Red Velvet. I heard about the fascination with the deep red cake but never understood it until I took my first bite! What more can you ask for in a cake? It looks pretty in red and it tastes yummy with a hint of cocoa!

I believe the cake originated from the South although there have been rumors that it came from the North. And to answer the question of why and how come it is red? It's meant to be a reaction from 3 ingredients - vinegar, buttermilk and cocoa powder. However, the modern way to bake this cake would also be adding a few drops of red coloring to it.

This cake is usually paired with cream cheese frosting but *horror* I HATE CREAM CHEESE. I contemplated for a long time whether or not I should admit this because all cake lovers go crazy over cream cheese and yet here I am, hating it n not wanting to bake anything with that frosting. I also contemplated giving in and frosting these red velvet cupcakes with its traditional frosting but I threw that out the window at the last min and went with a vanilla buttercream frosting instead. *eeeeks! don't shoot me!*

So for anyone with the red velvet fascination, get baking!

Red Velvet Cupcakes

(bakes 12 cupcakes)

Cupcakes:

- 1 1/4 cups cake flour

- 2 tablespoons unsweetened cocoa powder

- 1/2 teaspoon salt

- 3/4 cup white granulated sugar

- 3/4 cup vegetable oil

- 1 egg

- 1/2 teaspoon vanilla extract

- 4 teaspoons red coloring

- 1/2 cup buttermilk

- 3/4 teaspoon baking soda

- 1 teaspoon distilled white vinegar

Vanilla buttercream frosting:

- 2 sticks unsalted butter

- 1 1/2 cups powdered sugar

- 1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F. Line a muffin tray with paper liners.

2. Whisk together cake flour, cocoa powder and salt and set it aside.

3. In another bowl, whisk together sugar and vegetable oil for about 3 mins.

4. Whisk in the egg.

5. Mix in vanilla extract and red coloring.

6. Add the flour mixture in 3 additions, alternating with buttermilk in 2 additions. Mix well after each addition. (Flour - buttermilk - flour - buttermilk - flour)

7. Stir together the baking soda and vinegar (it will foam) and mix it into the batter for 10 secs. Then scoop the batter into the muffin tray.

8. Bake for 20 mins, until an inserted toothpick comes out clean. Let it cool on a wire rack before frosting.

9. Vanilla buttercream frosting: Beat the butter until smooth.

10. Beat in the powdered sugar, 1/2 cup at a time, beat well for 5 mins. Then beat in the vanilla extract. Fill a pastry bag with the buttercream.

11. Frost the completely cooled cupcakes.

12. If you like, you can crush one of the cupcakes to crumbs and sprinkle the crumbs over the cupcakes.

These cupcakes were a hit! And I can safely say I am too, fascinated by the deep red cake!

Dark Chocolate Walnut and Golden Raisins Cookies

2010-03-09T22:46:00.000-05:00

I've been crazy busy over the weekend with packing and unpacking...yes, it is that dreadful time of the year when your lease is up and you have to face the nightmare of packing all your shit into boxes and the bigger nightmare follows when u have to unpack. And then there is the horror of cleaning the new place after all the unpacking! The only consolation I have is my new place has a much bigger and nicer and awesome-er kitchen! I just had to celebrate by baking a batch of crazy chocolatey cookies right?

Isn't the name of these cookies a mouth full? Guess you can tell what are in these cookies...loads of chocolate chunks, walnuts and golden raisins! These cookies are super duper chocolatey and it's definitely a must-eat for all chocoholics.

I didn't have a lot of time in between all the unpacking and cleaning but these cookies are so easy to bake that they fit right into the madness!

Dark Chocolate Walnut and Golden Raisins Cookies

(bakes 25 - 30 cookies)

- 8 oz bittersweet chocolate

- 3 tablespoons unsalted butter

- 1 cup white granulated sugar

- 3 eggs

- 1 teaspoons vanilla extract

- 1 cup flour

- 1/4 teaspoon baking powder

- 1/4 teaspoon salt

- 1 cup semisweet chocolate chunks

- 1 cup chopped walnuts

- 3/4 cup golden raisins

1. Preheat oven to 325 degrees F. Line 2 baking trays with parchment paper.

2. Melt the chopped bittersweet chocolate and butter in a microwave. Stir the mixture well until the chocolate is fully melted. Then let the mixture cool.

3. Beat together the sugar and eggs.

4. Then pour in the cooled chocolate mixture and mix well.

5. Mix in the vanilla extract. Then mix in the flour, baking powder and salt.

6. Fold in the golden raisins, followed by walnuts and then finally, the chocolate chunks.

7. Drop a tablespoon of dough onto the baking trays, leaving 2 inches of space between each.

8. Bake for 15 mins until tops are shiny and cracked.

So there, fresh out of my brand new awesome-er kitchen!

Chocolate Macarons with Chocolate Ganache

2010-03-05T09:16:00.001-05:00

I DID IT!!!! Finally! After two failed attempts that didn't even lead me to popping anything into the oven, I've finally gotten them right! And they were the right texture and were super super yummy!

I'm so excited! I can now experiment with several other flavas and colorings! These macarons are just lovely lil treats for any occasion or even if you just have a sweet craving on a Tuesday afternoon.

Due to the death of my digital camera, I failed to take any other photos of these macarons but I promise to bake another batch (and work on perfecting the macarons) and upload the recipe and step-by-step photos soon! I'm off to prance around with my macarons!

Chocolate Chip Cupcakes

2010-02-25T21:02:00.000-05:00

What's the best way to spend a rainy afternoon? Bake away I say! After a failed second attempt at macarons on Tuesday, I decided I need some cupcake lovin to cheer myself up. Shall not elaborate on my failed macarons, that will be a long whiny post. Anyway, I was feeling the craving of something with chocolate chips in it so I consulted the brilliant Martha Stewart and baked her Chocolate Chip Cupcakes recipe.

The cupcakes are yummy - obviously. You can't go wrong with Martha Stewart. But I ditched her buttercream frosting for another one that I have which has a strong vanilla flava to it. It topped the cupcake perfectly.

And if you notice my past frosting, you'll see that I don't frost very well. But today, everything changed! That's because I have gotten the best decorating tip for frosting cupcakes! It's the Wilton's 1M Star tip. My frosting turned out beautifully and it was so much fun! I was disappointed that I only had 12 to frost.

I was afraid that these cupcakes might turn out too sweet cos I almost went overboard with loading the cupcakes with chips. But my partner ate the whole cupcake without flinching and usually I'm the sugar monster! Here's what you'll need:

Chocolate Chip Cupcakes

(bakes 12 cupcakes)

Cupcake:

- 1 3/4 cups cake flour

- 1 1/2 teaspoons baking powder

- 1/4 teaspoon salt

- 1 stick unsalted butter

- 1 cup white granulated sugar

- 3 egg whites

- 1/2 cup + 1 tablespoon milk

- 1 teaspoon vanilla extract

- 1 cup chocolate chips

Vanilla Buttercream Frosting:

- 1 1/2 cups unsalted butter

- 2 - 3 cups of powdered sugar (depending on how sweet you like your frosting)

- 1/8 teaspoon salt

- 2 teaspoons vanilla extract

- 2 tablespoons heavy cream

1. Preheat oven to 350 degrees F. Line a muffin tray with paper liners.

2. Combine the cake flour, baking powder and salt in a bowl.

3. Cream the butter and sugar in another bowl until light and fluffy.

4. Beat in the flour mixture in 3 additions, alternating with the milk (flour - milk - flour - milk - flour). Beat well after each addition.

5. Beat the egg whites until stiff peaks form.

6. Fold in half of the egg whites to lighten the batter. Followed by the remaining egg whites.

7. Fold in the chocolate chips.

8. Using an ice cream scoop, scoop the batter into the muffin cups.

9. Bake for 22 mins until an inserted toothpick comes out clean. Let it cool for 20 mins before frosting.

10. Vanilla buttercream frosting: Cream the butter until smooth.

11. Beat in half of the powder sugar and salt, mix well for 1 min.

12. Then add the remaining powdered sugar and mix well for another 1 - 2 mins. Then add the vanilla extract and heavy cream and beat for 4 - 5 mins.

13. Fill a pastry bag fitted with a large open star tip with the buttercream and frost the cooled cupcakes. If you like, you can sprinkle chocolate chips over the frosting.

And thank you to all of you who commented on my last posting. This blog is rather new so I was delighted to see more people are viewing and sharing what I love most - baking. I hope you continue to share my love for the sugar life. :o)

Boston Cream Pie Cupcakes

2010-02-18T16:51:00.000-05:00

I am really in love with the Boston Cream Pie. Firstly, I have never had any until I moved to Boston last year. Secondly, my first slice of it was at Flour in Boston which by the way, bakes the most awesome Boston Cream Pie cake!

So since my attempt at the Boston Cream Pie cake turned out so well a couple of months ago, I have been thinking of attempting it in a cupcake form. And of course, I turned to Martha Stewart for help and there she had it - right at her website, the easy-to-follow recipe with the lovely photo to accompany. I adapted the recipe and tweaked some stuff.

I love everything about it...from the vanilla cream to the chocolate glaze. This is probably my favourite cupcake! I used the "cone" method to fill the cupcake with vanilla cream. And can I just say the "cone" method now makes cupcakes so much more interesting to bake. You can now have 3 different textures and flavas in a cupcake! I love the idea of biting into a cupcake and being surprised by a lovely flava in it!

I had loads of fun baking these (although I was a lil impatient, I couldn't wait to eat them)! Here's what you'll need:

Boston Cream Pie Cupcakes

(bakes 12 cupcakes)

Vanilla cream:

- 2 eggs yolks

- 1/4 cup white granulated sugar

- 2 tablespoons + 1/2 teaspoon cornstarch

- 1/4 teaspoon salt

- 1 cup milk

- 1 teaspoon vanilla extract

Cupcakes:

- 3 eggs

- 1 cup white granulated sugar

- 1 1/2 cups flour

- 1 1/2 teaspoons baking powder

- 1/2 teaspoon salt

- 6 tablespoons unsalted butter

- 1/2 cup milk

Chocolate Ganache Glaze:

- 6 oz semisweet chocolate (chopped)

- 1 tablespoon light corn syrup

- 2/3 cup heavy whipping cream

1. Vanilla cream: Whisk the egg yolks until smooth.

2. Heat the sugar, cornstarch, salt and milk in a saucepan over medium heat. Stir constantly.

3. Stir it until the mixture thickens. Once the thickened mixture start to bubble, remove the saucepan from the heat.

4. Pour 1/3 of the thickened mixture into the yolks an whisk until smooth.

5. Return the yolk mixture to the rest of he mixture in the saucepan, place it back over heat. Add in the vanilla extract and stir it for another 4 mins.

6. Then pour the vanilla cream into a bowl and refridgerate for a few hours.

7. Cupcakes: Preheat the oven to 350 degrees F and line a muffin tray with paper liners. Then, whisk together the flour, baking powder and salt in a bowl.

8. In another bowl, beat together the eggs and sugar until pale. Takes about 5 mins.

9. Add in the flour mixture and mix well.

10. Place the butter and milk in a saucepan over medium heat and bring it to a boil.

11. Then pour the mixture into the batter and beat well. Add the vanilla extract and mix well.

12. Scoop the batter into the muffin cups.

13. Bake for 15 mins until an inserted toothpick comes out clean. Let it cool for 20 mins.

14. Take out the vanilla cream from the fridge and beat it until it's smooth. Set it aside to let it come to room temperature.

15. Chocolate ganache glaze: Place the chopped chocolate and light corn syrup in a heat-proof bowl. Bring the heavy cream to a boil over medium heat, once it boils, pour it over the chocolate. Let it stand for 3 mins.

16. Then whisk it until it's smooth. Set aside to let it cool.

17. Assembly: Using a paring knife, cut out a cone-shaped top from the top of the cupcakes.

18. Fill the holes with the vanilla cream.

19. Place back the tops of the cupcakes.

20. Finally, pour a tablespoon full of chocolate ganache over the tops of the cupcakes.

Yummy yummy! I hope you share my love for these Boston Cream Pie cupcakes cos I sure am dying over them!

Pineapple Tarts Round 2!

2010-02-17T16:28:00.001-05:00

It's the Chinese Lunar New Year and being away from home means I am missing out on loads and loads of yummy festive goodies. :o( I have to stop thinking about it or I will get grouchy from the craving.

However, these is one festive goody that I baked - pineapple tarts! I made these before and they were soooo good the last time that I made slightly a lil more this time round. And even though I was running out of flour and baked these with 1/4 cup less flour, these tarts still turned out perfect! Maybe a lil messy looking cos I baked them in a rush but who cares! Out from the oven, into my mouth! I didn't even share these babies with anyone else. *evil laughter*

So I've had over 20 pineapple tarts in 48 hours. There are 5 left in the container and I just wanna eat them all up! I am even contemplating baking another batch...

Gratification

2010-02-15T11:50:00.000-05:00

Jam Cupcakes

2010-02-12T14:55:00.000-05:00

It's been a few weeks since I had a cupcake and I was craving for one sooooo badly. I was debating between a red velvet cupcake or a boston cream pie cupcake. But a trip to the Martha Stewart website made me drool over jam-filled cupcakes and I was all set for baking!

This is the first time I am using the cone method - where you carve out the top of the cupcakes, fill the hole with jam and replace the top you carved out. I was so afraid I would carve out too much or too lil but it was easy and so fun!

I also used a slightly different chocolate frosting than the one that was recommended on Martha Stewart's website. And I do not regret at all! This frosting is suuuuuper yummy! It's not overtly sweet due to the blend of using semisweet and bittersweet chocolate. A fluffy yellow cupcake filled with black raspberry jam topped with a rich chocolate frosting....OH YES.

This recipe will bake 12 cupcakes. Here's what you'll need,

Jam Cupcakes:

- 1/2 cup unsalted butter

- 3/4 cup white granulated sugar

- 1 1/2 cups flour

- 1 1/2 teaspoons baking powder

- 3/4 teaspoon salt

- 2 eggs

- 1 teaspoon vanilla extract

- 1/2 cup milk

- 1/4 cup jam (any flava you crave)

Chocolate frosting:

- 6 oz semisweet chocolate

- 2 oz bittersweet chocolate

- 3/4 cup heavy whipping cream

- 1 tablespoon unsalted butter

1. Jam Cupcakes: Preheat oven to 350 degrees F. Line a muffin tray with paper liners.

2. Whisk together the flour, baking powder and salt. Set aside.

3. In another mixing bowl, beat the butter and sugar together until light and fluffy.

4. Beat in the eggs, one at a time, followed by the vanilla extract.

5. Add in half of the flour mixture and alternate with the milk (flour - milk - flour). Mix well after each addition.

6. Using an ice cream scoop, fill the muffin tray with the batter.

7. Bake for 20 - 22 mins, until an inserted toothpick comes out clean. Let it cool for 20 mins.

8. Once the cupcakes are cooled, use the cone method - using a paring knife, cut out a circle in the middle of the cupcake. Do not cut till the bottom, make sure you only cut out a portion of the cupcake.

9. Fill the holes with jam and replace the tops.

10. Chocolate frosting: Chop the chocolates and place them in a heat proof bowl. Bring the heavy whipping cream and butter to a boil over medium heat in a saucepan. Then pour it over the chopped chocolate.

11. Let it stand for 2 mins then stir the mixture until it is smooth. Place it in the refridgerator for 15 mins to cool.

12. After it's cooled, beat the mixture until it is fluffy.

13. With a pastry bag, place the chocolate mixture into the bag and frost the cupcakes.

These are sooooo good, you're gonna find it hard to just eat one. Trust me!

Chocolate Pound Cake

2010-02-05T09:38:00.000-05:00

Even through my sick days, there was one thing I craved for...a simple slice of chocolate pound cake. Rich and intense chocolatey pound cake...yummm. And maybe that's why I was sick, lack of sugar perhaps? Hur hur! I'm feeling so much better now so I took out the butter, flour and chocolate to get baking. I know I should go easy on the chocolate but I can't resist - it's been way too long. So to really live it up, I added a scoop of Mint Chocolate Chip ice cream. I love having the cool ice cream melt in your mouth with the warm chocolate pund cake that's fresh from the oven. Bliss!

I started coughing a lil bit right after that serving but who cares! Totally worth it! Let's get baking!

Chocolate pound cake:

- 1 1/2 sticks unsalted butter

- 2 cups + 2 tablespoons flour

- 1 cup white granulated sugar

- 1 1/2 teaspoons baking powder

- 1/2 teaspoon salt

- 1/2 teaspoon vanilla extract

- 4 eggs

- 1/2 cup milk

- 8 oz bittersweet chocolate

1. Preheat the oven to 350 degrees F. Butter and line the bottom (with parchment paper) of a 9 inch loaf pan.

2. Whisk together the flour, baking powder and salt. Set aside.

3. Chop the chocolate into pieces and melt it. Let it cool.

4. In a mixing bowl, beat the butter for 3 mins, until soft and smooth.

5. Add the sugar and beat for 2 mins until light and fluffy.

6. Add the eggs, one at a time and beat well after each egg addition. Then beat in the vanilla extract.

7. Mix in the flour mixture while alternating with the milk (flour - milk - flour - milk - flour).

8. Mix in the melted and cooled chocolate.

9. Spread the chocolate batter into the prepared loaf pan and smooth the top.

10. Bake for 60 - 70 mins, until an inserted toothpick comes out clean.

You can store this in an air-tight container up to 2-3 days. Super yummy and super satisfying...and best for a recovering throat. *winks*

cough cough sniffle sniffle

2010-02-01T16:03:00.000-05:00

*gasp* I've baked 3 times in january? Only?!?! The horror!

I've been down with the fever, a really bad throat and a wonky nose that seems to wanna catch the flu but yet doesn't seem like it will. I always have a rule not to bake when in a bad mood (cos everytime I do that, nothing pretty comes out of the oven) and so, I sure am not baking when unwell. Besides, I haven't had much of an appetite for baked goods.

On top of me being ill, my partner has been ill too. The week has been just terribly terribly trying. So much so that I didn't even manage to bake some cupcakes to celebrate my own mummy's birthday. Even though we're living in different continents, I thought I could celebrate her 61st in my own way too! But no...I spent it lying on the couch. :o(

I can't wait to get better and I can't wait to start baking again. I'm hoping I will be later this week and hopefully be well enough to shove down several cupcakes!

Cranberry Buckle with Vanilla Crumb

2010-01-14T17:46:00.001-05:00

I finally found fresh cranberries! Oddly enough, I have not always been able to find them at the supermarkets and by chance, a packet of fresh cranberries caught my eye last weekend and I was determined to dig up my all my cranberry recipes and bake one! So, this week's baked good is the Cranberry Buckle topped with a simple vanilla crumb.

The best part about these different types of berries is that you can freeze them, this means you don't have to use them as soon as you buy them. However, I come to realise that cranberries are kinda a lil too sour for me. I don't know if it was the batch I bought but I still prefer its fellow berries - blueberries, raspberries, etc.

But, the cake of this buckle is really soft and fluffy and super super yummy. It makes such a satisfying afternoon snack!

Here's what you'll need:

Vanilla crumb:
- 1 1/2 cups flour
- 1/4 cup granulated white sugar
- 1/4 cup light brown sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter
- 1 tablespoon vanilla extract

Cranberry buckle:
- 1 3/4 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
- 1 cup granulated white sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 1/2 cup sour cream
- 2 cups cranberries (fresh or frozen)

1. Vanilla crumb: Whisk together the flour, white and brown sugars and salt. Then cut in the butter (cut into small cubes) with a fork or knife until the mixture resembles coarse crumbs. Then drizzle the vanilla extract all over. Set it aside.

2. Preheat oven to 350 degrees F. Butter an 8 inch square cake pan.

3. Cranberry buckle: Sift the flour, baking powder and salt. Whisk them together and set it aside.

4. Cream together the butter and sugar until it's light and fluffy.

5. Mix in the eggs, one at a time, beat well after each addition. Then mix in the vanilla extract.

6. Mix in the flour mixture in 3 additions, alternating with the sour cream, starting and ending with the flour (flour - sour cream - flour - sour cream - flour). Mix well after each addition.

7. Fold in 1 cup of cranberry with a rubber spatula.

8. Pour the batter into the cake pan and spread the top evenly.

9. Sprinkle the remaining 1 cup of cranberry on top of the batter.

10. Sprinkle the vanilla crumb all over the cake pan.

11. Bake for 45 - 50 mins, until the top is golden and an inserted toothpick comes out clean.

Let it cool on a wire rack for 20 mins and cut into 9 squares. And.....dig in!

Birthday baking!

2010-01-08T11:54:00.000-05:00

Like I said previously, this week's baked goods are solely for my better half who turns another year older yesterday. His favourite cake in the world is simple the butter cake. So I baked that on Wednesday and his has been stuffing his face with it after dinner and breakfast. This is always easy to bake and always yummy, it never fails me.

And he didn't want a real big round layered cake so I baked cupcakes instead! Yellow cupcakes with chocolate frosting. SOOOOOOO YUMMY! I especially loved the pretty candles!

Both recipes have been posted before so browse through my 2009 archive for the recipes.

I must say I thought I would feel a certain kind of pressure baking this week since it was for a specific occasion. Surprisingly, it was a breeze! Maybe because these aren't first attempts and when you put your heart into what you're baking, you know it'll turn out extra yummy. *winks*

I'm still here...

2010-01-05T13:09:00.001-05:00

Haven't posted in 2 weeks! That's cos I haven't baked in 2 weeks. I have been busy stuffing my face over the festive season, a trip to NYC, playing in the snow, watching tons of awesome movies and of cos, shopping through the festive sale. But, I have missed baking and I am going to get back to it this week.

However, this week's baked goods will be solely dedicated to my better half. It's his birthday this Thursday and he has requested for nothing but a loaf of butter cake. Dashed my hopes of baking a real birthday cake with cream and strawberries. That's ok! Like I said, it's the birthday boy's request this week.

But, I can't stop myself, I don't just wanna eat a slice of butter cake this week, so I might bake up cupcakes...hur hur hur!

Happy new year everyone! Here's to more baked goods in 2010!

Chocolate Fudge Bites

2009-12-18T10:11:00.000-05:00

It's almost X'mas! So from today till the new year of 2010, calories don't count. Whatever baked goods I stuff my face with, have no calories. Magically. If you're with me on this then you are gonna die for these chocolatey fudgey bite-size goodies!

If you're having a house party over the holidays, I definitely recommend these. It's easy to bake and quick to prepare - and all you have to do is lay them out on a plate at the coffee table. If not, you can have them sit pretty in muffin paper cups and give them away as lil gifts. Instead of cracking your head on what to get and if they will like your gifts, one thing you know for sure is no one rejects chocolate.

Nothing beats fudgey, rich, intense and super yummy chocolate desserts. And if you like to spruce it up a lil, you can substitute vanilla extract used in the recipe with Kahlua to give it some kinda liqueur taste. Not recommended for young children of course.

Let's get baking! Here's what you'll need:

- 1 1/2 cups unsalted butter

- 1 cup unsweetened cocoa powder

- 3 cups light brown sugar

- 4 large eggs

- 2 tablespoons vanilla extract

- 2 cups flour

- 1/2 teaspoon baking powder

- 1/2 teaspoon salt

Chocolate glaze:

- 6 oz bittersweet chocolate

- 6 tablespoons unsalted butter

- 1 tablespoon light corn syrup

1. Preheat oven to 325 degrees F. Lightly grease the bottom and sides of a 9 x 13 inch rectangle pan.

2. Whisk together the flour, baking powder and salt in a bowl. Set it aside.

3. In a medium saucepan, melt the butter, stirring occasionally. Once it's melted, remove from heat and pour it into a mixing bowl.

4. Whisk in the cocoa powder.

5. Whisk in the light brown sugar until it is well blended.

6. Whisk in the eggs, one at a time. Then add the vanilla extract.

7. With a rubber spatula, fold in the flour mixture until there are no flour streaks.

8. Spread the batter evenly into the pan.

9. Bake for 30 mins and until an inserted toothpick comes out with a few small clumps sticking to it. This means the cake will be fudgey. Let it cool completely while you prep the glaze.

10. Chocolate glaze: Place the chopped bittersweet chocolate, butter and light corn syrup in a bowl and melt it in a microwave. Whisk it until smooth.

11. Once the cake and glaze are cooled, pour the glaze on the center of the cake and spread it evenly to cover the entire cake.

12. Refridgerate the cake for an hour to let the glaze set.

13. Once it's set, cut into 1 inch squares and serve.

After typing out the recipe, I realised I forgot the baking powder and salt (YIKES!) but still the cake turned out perfectly fine and tastes so good, so another good thing about this recipe - it's forgiving. Thankfully.

Blueberry Muffins

2009-12-16T10:28:00.000-05:00

Breakfast or brunch has gotta be my fav meal. It's the only meal you can get away with eating something sweet as your main dish! I love pancakes, crepes, muffins, french toasts....yums! I'll take any of those over steak and eggs anyday.

Planning ahead for today's breakfast, I baked blueberry muffins yesterday. I have another recipe for blueberry muffins but those were definitely sweeter and tasted more like cupcakes than breakfast muffins. This recipe however, bakes a very satisfying breakfast. And it is sooooo easy and simple to make. You dump everything into a bowl n mix, easy!

There's lemon zest in this recipe that gives the muffins a lil subtle tangy taste and sour cream in the recipe just makes the muffin moist. Here's what I had for breakfast!

I promise it's a simple and easy recipe. Here's what you'll need:

- 3 1/2 cups flour

- 4 teaspoons baking powder

- 1/2 teaspoon baking soda

- 1/2 teaspoon salt

- 10 tablespoons unsalted butter

- 1 1/3 cups white granulated sugar

- 2 eggs

- 1 egg yolk

- 1 cup milk

- 1 cup sour cream

- 2 teaspoons lemon zest

- 1 cup fresh blueberries

1. Preheat oven to 350 degrees F. Line a muffin tray with paper liners.

2. Sift together the flour, baking powder, baking soda and salt.

3. In another bowl, whisk together the butter, sugar, eggs, egg yolk, milk, sour cream and lemon zest.

4. Using a rubber spatula, fold in the flour mixture. Before you finish folding all the flour in, add in the blueberries and continue to fold until there are no flour streaks. (The mixture will be lumpy, this is correct.)

5. Fill the muffin cups with the batter to its rim.

6. Bake for 30 - 35 mins until the tops browns and an inserted toothpick comes out clean.

These muffins turned out huge and super yummy looking! It's definitely a great way to kick start the morning!

White Chocolate Cupcakes

2009-12-11T14:06:00.001-05:00

Thursdays seem to be the day of the week when I crave for a lil cupcake. In the past 4 weeks I have been baking cupcakes on Thursdays...what can I say, a cupcake as a Thursday afternoon snack is delicious and having it on a Friday morning as breakfast is even better! What better way to kick off Friday!

And since X'mas is around the corner, I decided to stock up on some white chocolate. I dunno why but white chocolate always reminds me of X'mas. In fact, that's probably the only time of the year when I opt for white over dark chocolate. So it is white chocolate cupcakes topped with a lovely light pink strawberry buttercream frosting.

I must say I can't really taste the white chocolate in the cupcake...it tastes kinda like a normal yellow butter cupcake. But still, it's yummy and very sweet with the frosting. If you like a heavier white chocolate flava, you could have a white chocolate buttercream frosting. As you will see in the recipe for the frosting below, instead of using strawberry jam, you mix in 4 oz of melted white chocolate. I wish I did that instead actually. BOO.

Here's what you'll need:

White chocolate cupcake:

- 4 oz white chocolate

- 1 1/2 cups flour

- 1 teaspoon baking powder

- 1/2 teaspoon salt

- 1/3 cup unsalted butter

- 3/4 cup white granulated sugar

- 2 eggs

- 1 teaspoon vanilla extract

- 1 cup milk

Strawberry buttercream frosting:

- 1/2 cup unsalted butter

- 1 1/2 cups powdered sugar

- 1 teaspoon vanilla extract

- 3 teaspoons strawberry jam

1. Preheat oven to 325 degrees F. Line muffin tray with paper liners.

2. White chocolate cupcakes: Place the chopped white chocolate in a bowl and melt it in a microwave. Set it aside.

3. Whisk together the flour, baking powder and salt.

4. In another bowl, cream together the butter and sugar until light and fluffy.

5. Beat in the eggs, one at a time.

6. Add in the white chocolate and vanilla extract, mix well.

7. Add the flour mixture alternating with the milk, starting and ending with the flour mixture (flour - milk - flour - milk - flour).

8. Scoop the batter into the muffin cups, filling them 2/3 full.

9. Bake for 25 - 28 mins, until the top is golden and an inserted toothpick comes out clean. Let them cool completely before frosting.

10. Strawberry buttercream frosting: Cream the butter until smooth.

11. Add in the powdered sugar, 1/2 cup at a time and mix well after each addition.

12. Mix in the vanilla extract and beat on high speed for 4 mins.

13. Beat in the strawberry jam for another 1 min.

14. Frost the cooled cupcakes.

With a couple of cupcakes in me, I'm ready for the weekend. The cold cold cold weekend. It's gonna be icy and raining and snowing...yikes. Thinking about the weekend makes me wanna reach out for another cupcake.

Chocolate Nut Upside-Down Cake

2009-12-08T10:41:00.000-05:00

It's my first Christmas away from home. And so, it's the first time I'm getting my own tree, lugging it home, fixing it up and hanging only the ornaments I like. Although I must admit lugging the tree home in the cold winter ain't much fun (actually no, I didn't do any of the lugging, my better half had the lovely honor of doing that!) but hey, now I can say I am having a white Christmas!

So the tree is up, giving the apartment a nice warmth feel. And this means some kinda holiday cake is in place! I ditched some fashion magazines the past couple of weeks for some fine baking magazines and found a yummy-looking cake to bake. It's a chocolate cake topped with assorted nuts that's covered with caramel. And the fun part is, it's an upside-down cake! It's my first upside-down cake, so needless to say, I was quite nervous about it and was expecting for all the nuts to get stuck to the bottom of the cake pan instead of the cake. But, with beginners' luck, the cake turned upside-down-ly well!

Assorted nuts, caramel and chocolate...it's a recipe for yumminess! Here's what you'll need:

Caramel:

- 3/4 cup dark brown sugar

- 5 tablespoons unsalted butter

- 3 tablespoons water

Nuts topping:

- 1 1/4 cups assorted nuts (I chose hazelnuts, almonds and walnuts)

Chocolate cake:

- 1 1/3 cups flour

- 1/2 cup unsweetened cocoa powder

- 3/4 teaspoon baking powder

- 1/4 teaspoon baking soda

- 1/4 teaspoon salt

- 10 tablespoons unsalted butter

- 1 cup white granulated sugar

- 1 teaspoon vanilla extract

- 3 eggs

- 1/2 cup buttermilk

1. Preheat oven to 350 degrees F. Butter the sides of a 9 inch round cake pan.

2. Caramel: Place the brown sugar, butter and water into a saucepan and cook it over medium heat, stirring often until the butter is melted and the mixture is smooth.

3. Bring the mixture to a boil and pour it into the cake pan.

4. Nuts topping: Place the nuts in a baking tray and toast them in the oven for 10 mins.

5. Then cool the nuts by wrapping them with dish towels.

6. Once the nuts are cooled, chop the nuts and scatter them in the cake pan and gently press them into the caramel.

7. Chocolate cake: Whisk together the flour, cocoa powder, baking powder, baking soda and salt.

8. In another bowl, cream the butter until smooth.

9. Pour in the white sugar gradually and beat until fluffy.

10. Beat in the vanilla extract. Then beat in the eggs, one at a time, beat well after each addition.

11. Then pour in half of the flour/cocoa mixture and beat well. Next, pour in the buttermilk and beat well. Then finish it by adding in the remaining flour/cocoa mixture and mix well.

12. Pour the batter into the cake pan and spread it evenly. Lightly tap the cake pan on the kitchen table to settle the ingredients.

13. Bake for 45 mins until an inserted toothpick comes out clean.

14. Run a knife along the inside edge of the cake pan then, set a plate on top of the pan and invert the cake. Let it sit for 5 mins to let the nuts topping settle.

15. Gently remove the pan and let the cake cool.

I'll share more Christmas stories throughout the month of December as I bake more holiday sweets! Here's to more holiday baked goods!

Chocolate Thumbprint Cookies

2009-12-04T19:00:00.000-05:00

ANYONE can bake these cookies, and I mean seriously anyone. There's literally 2 steps to making the cookie dough and 1 step to making the chocolate. It is that simple. And this will take you less than an hour to bake.

Anyway, thumbprint cookies are called that because you make an indent with your thumb and you can play around with whatever flava filling you like. You can also explore rolling the cookie dough with chopped nuts for added flava, but these chocolate cookies do not need any other extra flava, they are just yummy. And usually I'm very critical about my baked goods - I don't think that everything I bake is super yummy, and when someone else tells me it is I think they are just being polite. I lack baker's confidence. But that's a different story for another time.

These cookies however, I dare say they are very very yummy. I popped one lil cookies into my mouth and next thing you know I'm standing in the kitchen popping the next seven into my mouth. Someone needs to finish them before I do.

Here's what you'll need:

Dough:

- 1/2 cup unsalted butter

- 1/2 powdered sugar (sifted)

- 1/4 teaspoon salt

- 1 teaspoon vanilla extract

- 1 1/4 cups flour (sifted)

Chocolate filling:

- 2 oz semi sweet chocolate (chopped)

- 2 tablespoons unsalted butter

- 1 teaspoon light corn syrup

1. Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.

2. Cream the butter, sifted powdered sugar, salt and vanilla extract together.

3. Add the sifted flour gradually and beat until the dough forms.

4. Roll teaspoon-sized balls of dough onto the baking sheets and place them an inch apart.

5. Bake the dough balls for 10 mins and remove from the oven.

6. Instead of using my thumb, I used the back of a 1/4 teaspoon baking spoon to create the indent in the cookies.

7. Then return the cookies to the oven and bake for another 10 mins. Let the cookies cool while you prepare the chocolate filling.

8. Place the chocolate, butter and light corn syrup in a bowl and melt them in a microwave. Then let it cool.

9. Once the chocolate and cookies are cooled, fill the cookies' indentations with chocolate.

Although I am thankful that I have someone else in the house to share them with me so I don't end up eating all 30 of them, I secretly wish I didn't had to share. *evil laughter*

Vanilla Cupcakes

2009-12-01T17:43:00.000-05:00

I have cupcake fever I think. Cos here I am, baking my third batch of cupcakes in 2 weeks. Tsk. I need to bake something else next. Anyway, back to these cupcakes. I have to admit that I was never a fan of vanilla until this year perhaps. I use to associate vanilla with the word "bland". But now I am a total vanilla convert. I find myself craving for vanilla ice cream, vanilla buttercream frosting...I sometimes catch myself sniffing the vanilla extract bottle.

So my point is, last year at this time I would probably never wanna bake a vanilla cake, much less one with vanilla frosting. But today, I popped 2 huge vanilla cupcakes with vanilla buttercream frosting into my mouth. They aren't bland, they are simply yummy-ness. I topped the frosting with some colored sprinkles to make them "pop"!

Here's what you'll need:

Vanilla Cupcake:

- 1 3/4 cups cake flour

- 1 1/4 cups all-purpose flour

- 1 3/4 cups white granulated sugar

- 1 tablespoon baking powder

- 3/4 teaspoon salt

- 1 cup unsalted butter

- 4 eggs

- 1 cup buttermilk

- 1 teaspoon vanilla extract

Vanilla Buttercream Frosting:

- 1 1/2 cups unsalted butter

- 3 cups powdered sugar

- 1/8 teaspoon salt

- 2 teaspoons vanilla extract

- 2 tablespoons heavy cream

- colored sprinkles for decoration

1. Preheat the oven to 325 degrees F. Line 2 muffin trays with paper liners.

2. Vanilla Cupcake: Whisk together the cake flour, all-purpose flour, sugar, baking powder and salt.

3. Add the butter (cut into pieces), mix it until it is just coated with flour.

4. In another bowl, whisk together the eggs, buttermilk and vanilla extract.

5. Add the egg mixture to the flour mixture in 3 additions, mixing well after each addition.

6. Fill the muffin cups 2/3 full with the batter.

7. Bake for 35 - 40 mins until the top browns and an inserted toothpick comes out clean. Let it cool completely while you prep the buttercream frosting.

8. Vanilla Buttercream Frosting: Cream the butter until smooth.

9. Add half of the powdered sugar and salt, beat on high speed for 1 min.

10. Then add in the rest of the powdered sugar and mix well. Then add the vanilla extract and heavy cream, beat on high speed for 4 - 5 mins.

11. Fill a pastry bag fitted with a star nozzle and frost the cooled cupcakes.

12. If you like some color to your cupcakes, top the frosting with colored sprinkles.

And like I always do, I enjoy 2 cupcakes all by myself before I head back to the kitchen for the dreadful chore of washing up the baking mess.

Happy Thanksgiving!!!

2009-11-26T20:33:00.001-05:00

It's my first year in the United States and this also marks my very first Thanksgiving! Thanksgiving is definitely my kinda festive day - any festive day filled with loads n loads of food is my kinda thing. *grins* I have my stomach full from steak and now I am going to dig into a huge tub of ice cream!

This will also mark my very first Black Friday. I am still contemplating if I should hit the stores at 4am. I have never done shopping at 4am, I'm not sure if my shopper's instincts will kick in at the wee hours of the morning. However, I am hoping I can snag maybe an ice cream maker. Being able to make and eat all the ice cream in the world is enough inspiration to get up at 4am!

Happy Thanksgiving to everyone!

Black, White and Pink Cupcakes

2009-11-24T17:54:00.000-05:00

I saw this recipe on TV while I was on the treadmill over the weekend. Talk about exercising while drooling over baked goods, now that's what I call my kinda TV while exercising! I tried to remember as much of the recipe as I could and I think I did pretty well since the cupcakes turned out good!

And yes, I made cupcakes again to practice my frosting. This time I used a slightly bigger star tip and I think I did better today. Or maybe it's self-consolation. Even though the frosting isn't the prettiest thing, the color of the frosting makes up for all the prettiness! It's raspberry buttercream frosting in a lovely pretty pink! Love the frosting! Love love love.

Sorry, got so distracted from the pretty pink that I forgot about the cupcakes. They are chocolate and vanilla cupcakes all rolled into one! See, I like chocolate better than vanilla but sometimes, midway through a chocolate cupcake, I crave for a mouth of vanilla cupcake. So when I saw this on TV, I had to bake them!

Here's what you'll need for these pretty cupcakes!

Vanilla Cupcakes:

- 1 3/4 cups flour

- 2 teaspoons baking powder

- 1/2 teaspoon salt

- 1/2 cup unsalted butter

- 3/4 cup white granulated sugar

- 2 eggs

- 1 teaspoon vanilla extract

- 1/2 cup milk

Chocolate Cupcakes:
- 1 1/4 cups flour

- 1/2 cup cocoa powder

- 2 teaspoons baking powder

- 1/2 teaspoon salt
- 1/2 cup unsalted butter

- 3/4 cup white granulated sugar

- 2 eggs

- 1 teaspoon vanilla extract

- 1/2 cup milk

Raspberry Buttercream Frosting:

- 3/4 cup unsalted butter

- 1 1/2 cup confectioners' sugar

- 1/2 teaspoon vanilla extract

- 3 teaspoons seedless raspberry jam

1. Preheat oven to 350 degrees F. Line 2 muffin trays with paper liners.

2. Vanilla cupcakes: Whisk together flour, baking powder and salt. Set it aside.

3. Beat the butter and sugar together.

4. Add the eggs, one at a time and mix well. Then add the vanilla extract and mix well.

5. Add in half of the flour mixture, followed by the milk and the remaining half of the flour mixture. Mix well after each addition.

6. Scoop 1 1/2 tablespoons of batter into the muffin cups filling half of the cups only.

7. Chocolate cupcakes: Whisk together the flour, cocoa powder, baking powder and salt. Set aside.

8. Cream the butter and sugar together.

9. Add the eggs one at a time and mix well. Then add the vanilla extract and mix well.

10. Add half the flour/cocoa mixture, followed by the milk and remaining half of the flour/cocoa mixture and mix well.

11. Then scoop 1 1/2 tablespoons of the chocolate batter into the muffin cups, filling up the other half of the cup.

12. Bake for 22 - 24 mins until an inserted toothpick comes out clean. Leave it on the wire rack to cool completely before you frost.

13. Raspberry buttercream frosting: Cream the butter until smooth.

14. Add in the confectioners' sugar, 1/2 cup at a time and mix well after each addition. Then mix in the vanilla extract.

15. Beat in the raspberry jam.

16. Once the cupcakes are completely cooled, filled a pastry bag with the frosting and fit it with a star nozzle tip and frost the cupcakes.

This is the reason why I run on a treadmil. I eat waaaaaaaaay tooooooooooo many cupcakes.

Black Magic Cupcakes

2009-11-23T17:13:00.001-05:00

I have to start with a disclaimer - I am a super new baker and I bake from home without experience nor training. And this will be very apparent as you see my frosting today. HAHAHA! It's my first time using a pastry bag to frost cupcakes, needless to say, they look like quite a mess. It's definitely not as easy and smooth-flowing as what you see on tv. Oh well, practice makes perfect, so here's to more cupcakes for me to frost!

Anyway, today I attemped a chocolate cupcake that goes by the fancy name of black magic cupcakes. A very rich chocolate cupcake laced with a hint of coffee as the recipe calls for strong black coffee. What I love about this recipe is there's only 2 steps to mixing the batter. It's almost like pouring everything into a bowl and mix!

The cupcakes are then frosted with a really easy chocolate buttercream. I dare say this buttercream is so yummy you can use this on any cupcake or cake and it will instantly yummify it! I admit I wanted to lick the mixing bowl clean even before I started to frost...

This recipe will bake 24 cupcakes. I halved it for 12 cupcakes. Here's what you'll need:

Black Magic Cupcake

- 2 cups granulated white sugar

- 1 3/4 cups flour

- 3/4 cup unsweetened cocoa powder

- 2 teaspoons baking soda

- 1 teaspoon baking powder

- 1 teaspoon salt

- 2 eggs

- 1 cup buttermilk

- 1 cup strong black coffee
- 1/2 cup vegetable oil

- 1 teaspoon vanilla extract

Chocolate Buttercream Frosting

- 1/2 cup unsalted butter

- 1 cup unsweetened cocoa powder

- 2 cups confectioner's sugar

- 1/4 teaspoon salt

- 1 teaspoon vanilla extract

- 1/4 cup milk

1. Preheat oven to 350 degrees F. Line muffin tray with paper cups.

2. Cupcakes: Whisk together the sugar, flour, cocoa powder, baking soda, baking powder and salt.

3. Mix in the eggs, buttermilk, black coffee, vegetable oil and vanilla extract. The batter will be very thin.

4. Fill the muffin cups with the batter until 2/3 full.

5. Bake for 35 - 40 mins and until an inserted toothpick comes out clean. Let the cupcakes cool completely on a wire rack before you frost them.

6. Frosting: Beat the butter until smooth.

7. Mix in the cocoa powder, sugar and salt. The mixture will be crumbly.

8. Add the vanilla extract and milk and beat for 4 mins.

9. Then frost the cooled cupcakes with a pastry bag fitted with a star-shaped nozzle, or you can spread the frosting with an off-set spatula.

To end it off, eat 2 cupcakes immediately! That's what I did anyway.... *grins*

Dorset Apple Cake

2009-11-16T17:40:00.000-05:00

Recently I discovered tastespotting.com...and boy oh boy, it has opened doors to a gazilion and one recipes accompanied with mouth-watering photos. I am secretly addicted to the website. I visit it 2-3 times a day just to see what new recipes have been added. And through that, I am attempting a apple cake adapted from technicolorkitchen.blogspot.com. I changed the recipe a lil by having less butter - this made the cake more apple-ish but less tall.

The cake is yummily sweet with apples but has a hint of lemon from adding lemon zest into the batter. It is also very very moist and smells rather different from a usual apple cake. I can't quite decide what is it yet, could be the lemon zest or the ground almond. Whatever it is, this cake is sooooo good. Have it as an afternoon snack or a breakfast dessert!

Let's start baking! Here's what you'll need:

- 1/2 cup unsalted butter

- 1 cup white granulated sugar

- lemon zest of 1 lemon

- 3 large eggs

- 1 cup flour

- 2 teaspoons baking powder

- 2 tablespoons ground almond (I made this from pulsing sliced almonds in a food processor)

- 2 cups chopped apples

- 1 tablespoon brown sugar

- powdered sugar for dusting

1. Preheat the oven to 355 degrees F. Butter a 9 inch springform pan and line the bottom with parchment paper.

2. Cream together the butter, white granulated sugar and lemon zest.

3. Add in the eggs, one at a time. And add in a pinch of flour with each egg. Mix well.

4. Sift in the flour and baking powder and mix.

5. With a spatula, fold in the ground almond.

6. Fold in the chopped apples.

7. Spoon the batter into the pan.

8. Sprinkle the brown sugar over the top.

9. Bake for 1 hour until an inserted toothpick comes out clean.

10. Dust the top with powdered sugar before serving.

I'm giving away the rest of the cake, so I had an extra large slice this afternoon. Oh, and I am nursing a slightly twisted foot so I deserve the extra large slice!

Chocolate Vanilla Moonstone Cookies

2009-11-11T18:15:00.000-05:00

I have tons of bittersweet and unsweetened chocolate in the cabinet so it's chocolate baking week! And when I saw these cookies on BiteSizeBaker.com (adapted from Carole Walter's Great Cookies), I thought they were so cute looking...vanilla and chocolate all in a cute lil cookie, I just gotta bake them!

What I wanna find out is why they are called moonstone cookies. Have no idea. I reckon the answer is probably in the book. Anyway, these cookies were real fun to make! It felt like a mini marbling act rolling the vanilla and chocolate batter together. And the cookies turned out simply yummy!

Here's what you'll need:

- 2 oz bittersweet chocolate

- 2 1/4 cups flour

- 1/4 teaspoon salt

- 1/4 teaspoon baking soda

- 1/4 teaspoon cream of tartar

- 1 cup unsalted butter

- 1 cup white granulated sugar

- 1 large egg

- 1 1/2 teaspoons vanilla extract

- 3 teaspoons hot water

1. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.

2. Melt the chopped bittersweet chocolate (you can do this in a microwave). Set aside.

3. In a large bowl, sift the flour, baking soda, cream of tartar and salt. Set aside.

4. Cream the butter till smooth.

5. Add the sugar and beat well.

6. Add the egg and vanilla extract, mix well.

7. Add in half the flour mixture and 2 teaspoons of hot water. Mix well, then scrape down the sides of the bowl, and add in the remaining flour mixture.

8. Scoop out 1 cup of batter into another bowl and add 1 teaspoon of hot water and blend it in with a fork. Then pour in the melted chocolate and beat until it is well combined. Then set the chocolate batter aside for 10 mins.

9. Scoop a teaspoon of the vanilla batter onto the baking sheets and leave about 2-3 inches of space.

10. Then scoop a teaspoon of the chocolate batter onto the vanilla batter.

11. Gently, roll the batters together into a ball and flatten it lightly onto the baking sheets.

12. Bake for 12 - 15 mins.

I love the cookies. They taste so simple but so yummy! Be warned, you might wanna keep popping these cookies into your mouth once you start with one!

Chocolate-filled Cupcakes

2009-11-09T18:04:00.001-05:00

First I have one thing to say/warn - never bake while watching a talkshow about having tapeworms in your stomach. Oh lordy. Yuck. I almost couldn't concentrate. Yuck. Again.

Moving on! When I first started baking everyone who knew me almost went in shock and some teased that I wanted to be "Martha Stewart". And oddly enough, I never browsed through her website or books until last week. My first Martha Stewart recipe would be the easy and simple chocolate-filled cupcakes. Two reasons why I chose to start with this recipe: all ingredients dumped into one bowl to mix and soft melted chocolate in yummy vanilla cupcake. I'm sold.

It is super yummy! I love love love the cupcakes! However, I would definitely insert a slightly bigger piece of chocolate the next time. More chocolate for me please!!!

Here's what you'll need:

- 3/4 cup unsalted butter

- 1 1/2 cups granulated white sugar

- 6 egg whites

- 3/4 cup milk

- 3 teaspoons vanilla extract

- 2 cups flour

- 2 teaspoons baking powder

- 1/4 teaspoon salt

- 4 oz bittersweet chocolate

1. Preheat oven to 350 degrees F. Line a muffin tray with paper muffin cups.

2. Cream the butter with sugar for 3 mins until light.

3. Add in the egg whites, milk and vanilla extract all together. Mix well.

4. Add the flour, baking powder and salt all together. Mix well.

5. Divide the batter evenly into the muffin cups, filling 2/3 of the cups.

6. Chop the bittersweet chocolate evenly into 12 pieces.

7. Insert each piece of chocolate into the batter. Cover it with a little bit more of batter.

8. Bake for 24 mins until the top turns golden.

Hats off to Martha Stewart by the way. She doesn't only bake and cook, she gardens, she makes candles, etc etc etc. Everything in the house can be made if Martha Stewart is in the house. Literally. And thanks to her, afternoon was made better by stuffing 2 cupcakes into my mouth!

Marble Cake for Mummy

2009-11-05T17:14:00.001-05:00

I had my first slice of marble cake from my mummy years ago. It's the one cake we both love. The reason why I love marble cake - it's not all chocolate cake (which can be too much at times) as there's a good mixture of butter cake. I remember fondly how she would deliberately pick out the marble cakes that had more chocolate than butter simply because I love chocolate.

However, there was a period where I swore off the marble cake. See, my mummy has this thing, if u tell her you like something, she will feed that to you everyday for the rest of your life, unless you tell her you had enough. She doesn't seem to understand that liking something doesn't mean you want to overdose on it. Yup, that's how I had too much of marble cake and swore off it.

So when the time came to bake something for her, I decided naturally that it had to be a marble cake. I have tried this before but I didn't marble the cake right, in fact, I marbled it too many times that the cake turned out like a chocolate-butter mixture cake instead. But this time round, I got it right! Thanks to Dorie Greenspan's Baking: From My Home To Yours, I learnt how to marble correctly in order to achieve the right marble effect.

Let's start marbling! Here's what you'll need:

- 2 cups + 2 tablespoons flour

- 1 1/4 teaspoon baking powder

- 1/2 teaspoon salt

- 1 1/2 sticks unsalted butter

- 1 cup granulated white sugar

- 4 eggs

- 1/2 teaspoon vanilla extract

- 1/2 cup milk

- 4 oz bittersweet chocolate

1. Preheat oven to 350 degrees F. Butter and line the bottom of an 8 1/2 inch loaf pan with parchment paper.

2. Chop and melt the bittersweet chocolate. (You can do this in a microwave or in a heatproof bowl over simmering water.) Set it aside to cool.

3. Whisk together the flour, baking powder and salt. Set aside.

4. Beat the butter until smooth (takes about 3 mins).

5. Add the sugar and beat for 2 mins.

6. Add the eggs, one at a time and beat well.

7. Beat in the vanilla extract.

8. Add in the flour mixture, alternating with the milk, starting and ending with the flour (flour - milk - flour - milk - flour). Beat on low speed.

9. Divide the batter in half and mix in the chocolate mixture into one half.

10. Drop in blops of butter and chocolate batter into the loaf pan, then use a knife and marble through from one end to the other twice. Then smooth the top of the batter.

11. Bake for 55 - 60 mins until an inserted toothpick comes out clean.

Mummy is faraway and I hope she knows I miss her through this marble cake.

Raisin Cookies

2009-10-30T17:42:00.000-04:00

This morning I had a conversation with a girlfriend and she said she cannot have any raisins in her baked goods, she doesn't like them at all. And I'm thinking who doesn't like raisins? I use to run around as a lil kid with a mini box of Sunsweet golden raisins and it's almost like a no-brainer kinda activity, you don't pay attention to what you're doing, you just keep popping those raisins into your mouth!

So I decided to look for a recipe for raisin cookies since I have a bag of raisins and what a great combination - 2 things I love, cookies and raisins! This recipe is no fuss at all. You only need one mixing bowl, you dump all ingredients in there and you...MIX! And it's done! The result - cookies that are crisp on the edges but soft and chewy in the middle. Uber yummy! I do wish that my girlfriend is here to try these cookies, she might change her mind about raisins...

Here's what you'll need:

- 2 cups flour

- 2 teaspoons baking powder

- 1/4 teaspoon salt

- 1/2 teaspoon ground cinnamon

- 1 cup brown sugar

- 12 tablespoons unsalted butter (softened)

- 1 large egg

- 1/4 cup milk

- 1 teaspoon vanilla extract

- 1 cup dark raisins

1. Preheat the oven to 375 degrees F and line 2 baking sheets with parchment paper.

2. Mix together the flour, baking powder, salt and ground cinnamon.

3. Throw in the brown sugar, butter, egg, milk and vanilla extract, beat all ingredients together for about 2 mins.

4. Fold in the raisins.

5. Drop balls of batter (approx. 1 tablespoon each) onto the baking sheet and have them about 2 inches apart.

6. Bake for 13-15 mins.

Now this got me thinking about wanting to prance around with a box of golden raisins like a lil girl. Hmmm...probably not such a good idea since I am in my mid twenties now. Hahaha!