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Sunday, June 29, 2014

Oreo Cupcake

My youngest daughter: 'What are you making, mommy?'
Me: 'Oreo Cupcake'.
Daughter:  'Yipee.. can I help?'
Me: 'Yup!'

Then, off she went to tell her other two siblings about it and all of them are excited to taste the cupcakes. Well, I don't have to tell you that they love Oreos.  Who doesn't?  Be it if you are a kid or an adult, the reaction will be the same.. oooohhh Oreeeooosss!! lol

This is a wonderful cupcake recipe.  If you are entertaining at your child's birthday party or an-all adult tea-party, give this a try.  It's not too sweet and the whipping cream frosting is so perfect with Oreos. This is so popular that it lived up to it's name 'now you see it, now you don't'. Kakakakaka

Here's the recipe:
Makes 12 large cupcakes or 23 medium sized.

21/2 cups white flour
1 tbsp baking powder
1/4 tsp salt
1/4 tsp baking soda
1 cup (240g) butter at room temperature
11/4 cups sugar
4 eggs
8 finely chopped Oreo cookies/biscuits

1 cup whipping cream (I used 1 1/2cup as I love more frosting on cupcakes especially with whipping cream)
3 tbsp powdered sugar
Oreo cookies crushed (but I used it whole instead or break in two)

How to do it?? Here's how:

1. Preheat oven to 170dC, Prepare muffin tin with paper cup liners.
2. In a bowl, sift together flour, baking powder, baking soda and salt, set aside.
3. Cream butter and sugar till light and fluffy at medium speed.
4. Lower speed to low and add eggs one at a time.
5. Gradually add the flour mixture and finally the chopped oreos.
6. Fill cupcake cases 3/4 full and bake for 20-25mins or until done.  Let cool and frost.

Beat whipping cream with the sugar until cream (soft peaks).  Add coarsely chopped oreos and mix well. Place a heaping tablespoon of frosting on top of each cupcake.
(I did not mix the oreos into the frosting but instead, just break them in two and place it on top of the frosting).

Sunday, May 4, 2014

Bacon and Mushroom Quiche

This is my first attempt at baking a quiche.  My hubby and kids love quiche.  When they first ate this, it was baked by my sis and since then, they fell madly in love with it.  Sometimes when we have family get together, special request from my family to my sis, is to bake this.

Since they like its so much, I decided to make one a couple of weeks ago and yup, it's a hit!.  The recipe is taken from the link here.  I did however, adjusted the ingredient to our taste.  Basically, all the main ingredients are there.  I do hope you will try this as this is really good.

Tasteful and delicious!

Thursday, May 1, 2014

Coffee and Chocolate Chunk Muffin

It's May 1st and it's LABOR'S DAY!   

Today is the first public holiday after FT's Day which was on February 1st.  Three whole months of dry season.. in my context, the 'dry season' refers to no public holiday!  

So, you can imagine how I look forward to today.. just like the flower welcome the rain after a dry spell.     Such a welcome break from the rat race world!  Even just a day makes a whole lot of a difference.  Well, tomorrow back to work but tomorrow's Friday! Yay!

Since I'm contented and happy today, I made this wonderful muffin.  Coffee and chocolate makes a sophisticated (if you can call it that) flavor.  I love coffee and I love chocolate.. so this is amazingly yummy for me.  And you know what, I'm also feeling generous and shall bring some for my colleagues tomorrow.  I bet they will have a satisfied smug in their faces after eating this.

If you are mad about muffins, you should get the recipe book which this recipe comes from, which is called exactly that.. 'Mad About Muffins' by Diana Bonarparte.
 For the batter:
285g plain all purpose flour
15g instant coffee powder or granules (I used espresso as I like it strong)
1 tbsp baking powder
1/8 tsp salt
170g light muscovado sugar
2 eggs
100g milk
190g double (heavy) cream
100g butter, melted
150g plain semi-sweet chocolate (70% cocoa solids), roughly chopped

Topping:  40g demerara sugar

1. Pre-heat oven to 180dC.  Line muffin tray with muffin cases.
2. Sift all the dry ingredients into a large bowl, stir well.
3. Combine eggs, milk and cream in medium bowl and mix together with a fork, try not to thicken the cream.
4. Mix in the melted butter.
5. Add the wet ingredients to the dry ingredients and gently stir with a large metal spoon until just moistened.
6. Fold in the choc chunks into the batter.  Spoon batter into prepared cups to 3/4 full and top with sprinkling the demerara sugar.
7. Bake for 25 mins or until risen and done. Transfer to wire rack to cool.

Absolutely satisfying with a cup of hot black coffee!

Saturday, April 19, 2014

Chocolate Banana Quick Cake - Tish Boyle

Hey, guys, as promised, I'm sharing this wonderful cake recipe and unlike my recent posts, this recipe does not come from Australian Women's Weekly.. kakakka    I'm taking a break from that cook book for now.

Well, I am one person who will only purchase a cookbook with plenty of visuals.  I'm not a fan of a cookbook with no pictures or very few of them, no matter if the review is super good or not.

Having said that, I do own one of Tish Boyle's recipe book and if you own her book entitled 'The Cake Book', you will know what I mean by saying that it has not many pictures in it.  And how come I own one you might ask since I'm not one for only full of text kind of book, well, I've been influenced by my sis who recommended this book to me.  She's all but singing praise for this book.  So, I thought, hey, this is my sis.  If she says it's good, then it's good.

I've tried one or two of Tish's recipes and they are good.  I ate this Chocolate Banana cake when I visited my sis one weekend and it was super duper yummy.  She then told me that it's from Tish Boyle's recipe, so I decided to make this and brought some for my colleagues to try.  They simply love it. Thank you sis, for your good judgement in always purchasing full boring text cookbooks.. hehehe.. you know what I mean. 

Even though with limited pictures in the book, this book I have to admit, has good recipes.  To me when I select my books, a good recipe and equally tempting mouthwatering clicks go hand in hand.  By reading the recipe, I can gauge if the recipe book is good to buy or otherwise....     Most times I made good purchase but at times, not so good as well.  Pictures sometimes can fool you but you need to use some good judgement and common sense when purchasing a good cook book.  After making a few bad decision, you'll find the tricks and tips the next time you want to make a purchase.  I guess for cook book collector like me can relate to what I'm trying to say here.  Anyway, let's proceed with the recipe shall we??

What you will need:

1 1/4 cups (151g) all purpose flour
1/4 cup (23g) Dutch processed cocoa powder
1 tsp baking soda
1/4 tsp salt
1/2 cup (113g) unsalted butter, softened
1 cup (200g) granulated sugar (I used brown sugar)
2 large eggs
1 1/3 cups (320ml) mashed ripe bananas (about 3 medium sized bananas)
1 tsp vanilla
1/2 cup (121g) sour cream
4 ounces (113g) bittersweet chocolate, finely chopped

Here's how you do it:

- Pre heat oven to 180dC, grase bottom and sides of a 9" loaf pan.
- Sift together the flour, cocoa powder, baking soda and salt into a medium bowl.  Whisk to combine, set aside.
- With electric mixer at medium speed, beat butter until creamy, about 1 min. Gradually beat in the sugar at high speed until blended.
- At medium speed, beat in the eggs one at a time beating well after each addition.
- Add mashed bananas and vanilla at low speed until blended.
- Add the flour mixture at low speed in three additions, alternating with the sour cream.
- Remove from mixer stand and stir in chopped chocolate and scrape batter into prepared pan. Bake for 55 - 60 mins or until done.  Cool cake pan on wire rack for 15 mins and unmold cake.  Cool completely.

The texture of this cake is so moist and soft with good flavor of the bananas.  The melted chocolate chunks add the gooey-ness of the cake.  I love this! Especially with a cup of hot tea!


Sunday, April 6, 2014

Pecan Pie

I am in the mood to bake this weekend.  No idea on what to bake but just wanted to bake something.  So I posted on Facebook for suggestions and a friend of mine suggested Pecan Pie.  Although I have been wanting to make this pie for quite awhile but some how, didn't attempt to try until now.  Thanks to my friend, I finally made it.

I always thought that the process is so complex but to my surprise, it's so simple with not much effort at all!

Since my sisters and their family came over for dinner yesterday, I decided to make this for dessert.  All of us love it. I shall make this again and again for sure.. it tasted like butterscotch but with just the right level of sweetness.  Mmm..mmm..mmm!!

And guess what?  Where did I get this simple recipe from?  Wanna guess?  If you have been following my recent posts, I bet you can guess it... yup, bingo!  The Australian Women's Weekly!  None other than... kakakakka   

So here's this wonderful recipe which you must try.. you must you must!

1 cup plain flour (I like the crust to be thicker, I recommend 1 1/2 cups)
90g butter (if use 1 1/2 cup flour, suggest to use 135g)
2 tbsp water (3 tbsp)
- Sift flour into bowl, rub in butter.  Add enough water to make ingredients cling together.
- Press dough into ball, knead gently on lightly floured surface until smooth; cover, refrigerate 30 mins.
- Roll dough on lightly floured surface large enough to line 24cm round loose based flan tin.  Lift pastry into tin gently, ease into side, trim edge.
- Place tin on oven tray, line patry with paper, fill with dried beans or rice, blind bake in moderately hot (190dC) oven for 10 mins, remove paper and beans, bake further 10 mins or until pastry is lightly browned.
- Pour filling into pastry case, bake in moderately slow oven (160dC) for 55 mins or until set; cool.

3 eggs, light beaten
3/4 cup light corn syrup or golden syrup
1 cup brown sugar (I used 3/4 cup)
30g butter, melted
1 1/4 cups (125g) pecan nuts
- Combine all ingredients in bowl, mix well.

Serve with a dollop of whipped cream or vanilla ice cream!


And today, I baked Chocolate Banana Quick Cake which shall be featured in my next post.. guess where did I get this recipe from?  You sure you guessed it right? Well,  let's wait till then ok.. :)

Thursday, March 27, 2014

Mocha Truffle Cake

My son turned 16 last month and he wanted me to bake him a cake.  So I baked this Chocolate Truffle Cake from The Australian Women's Weekly recipe.  Yup, again from that recipe  Now do you believe me that I'm crazy over The Australian Women's Weekly??   

I'm a big fan of The Australian Women's Weekly recipes as I find that at most times, you don't need to make any adjustments to the recipes.  They are all perfect and the cakes are all moist and delicious and not too sweet.  Whenever I feel like baking and want to bake something out of norm but just don't know what to bake, well, out comes this book.  I do, mind you, have quite a few of The Australian Women's Weekly cook books and I love all of them.

I like to challenge myself to do a slightly more complicating recipe than the ones I had baked.. well, again it depends on whether I'm in the mood to be adventurous or if I'm lazy.  For this particular cake, well, you can say that it's not very difficult for me and the word 'trufle' caught my eyes.  I would however, try to bake a more complex ones like the Dobos Torte,a 7-layer cake.  Wow!  Let's see..when I have the sudden 'oh I must bake this now' kinda feeling and when I do, I'll definitely tell you all about it. 

So here's the recipe for Choc Truffle Cake.  This cake is so chocolaty dense and moist.  One word to describe it... HEAVENLY!! Especially for chocolate lovers like me and my family.

3 eggs
1/2 cup caster sugar
1/4 cup cornflour
1/4 cup plain flour
2 tbsp cocoa
2 tbsp Tia Maria or Kahlua
2 tbsp milk
2x300ml cartons thickened cream
100g white chocolate, melted
200g dark chocolate, melted

Chocolate Ganache
1 cup whipping cream/thickened cream
1 cup semi sweet chocolate chips
Method: Boil cream until bubbling, take it off heat.  Put in the choc chips and let it melt into the hot cream.

1. Grease 23cm round cake pan, cover base with paper and grease.
2. Beat eggs with electric mixer until thick and creamy, gradually add sugar, beat well.
3. Lightly fold in sifted flours and cocoa, spread mixture into prepared pan.  Bake in moderate oven 180dC for 30 mins or until firm.  Turn onto wire rack to cool.
4. Split cake in half, brush with combined liqueur and milk.
5. Beat cream until soft peaks form, divide into 2 bowls. Quickly stir cooled white chocolate into one bowl of the cream and cooled dark choc into the other bowl of cream.

Assemble cake:
1. Place 1 cake half into a springform pan and spread cake with half of the white choc cream and top with dark chocolate cream. Then spread with the remaining which choc cream.
2. Top with the other half of cake.  Refrigerate cake for several hours or overnight until firm.
3. Carefully remove cake from pan and spread with chocolate ganache.  Chill before serve.

HAPPY 16th BIRTHDAY, Son.. Enjoy just being 16.  Love ya much... muachk!