Milk Chocolate Chunk Muffins

Can't decide what to bake this weekend.  Was thinking of making apple pie since I've got apples and frozen pastry puffs.  Then, thought about making good old butter cake.  Then, thought of muffins with chocolate chunks in it.  And the muffins won!  I love to make muffins or cupcakes that you can't buy right off from a bakery.  I love the ones that are more complicated which gives you a wonderful surprise as you take your first bite and discover the wonderful filling in it.

This muffin has chunks of milk chocolate in it, just like it's name.  At my daughter's special request, I add on marshmallow on top.  That gives the muffin a special twist especially if eat it warm, the lightly burnt marshmallow gives a crunchy top.  Fantastico!

 See the slightly burnt marshmallow!

The hidden treasure - chunky milk chocolate ... oo laa laa..

All you need to make these wonderful surprises is....

400g plain flour

1 tbsp baking powder

1/8 tsp salt

170g muscovado sugar

100g butter

185g milk

2 eggs

1 tsp vanilla essence

(Makes 11 large muffins)

Filling:  150g milk chocolate, rough chopped

Topping:  small marsmallows or big marshmallows cut into 2

1. Preheat oven to 180dC, prepare muffin tray with paper liners.

2. Sift the dry ingredients into a large bowl and mix together.

3. Melt the butter in a small bowl. In a medium bowl, beat together the milk, eggs and vanilla with a fork.

4. Add the wet ingredients to the dry and gently fold together with a large metal spoon until just moistened.

5. Gently fold in the milk chocolate chunk and spoon batter into the paper liners.   Put one or two marshmallows firmly on top of the batter. Bake for 20 mins or until muffins are done.

Udang Lemak Nenas (Prawns with Pineapples in Coconut Milk)

This is a typical dish served in most Peranakan homes during the Chinese New Year or any big gathering and celebrations.  Prawns symbolize happiness and good fortune and pineapples is called 'wong lai' in Chinese which means luck had arrived.  Hence, this dish is prepared during celebrations.  Not only does it 'brings' fortune, happiness and good luck, it tastes absolutely yummy but in my home, my family cook this whenever we want.   We are not going to wait till there's a reason to celebrate to eat this.  Nuh-uh..

The pineapple adds sourness and sweetness to the dish and it's so appetizing to the palate. If you don't like prawns, you can use homemade fish balls or with salted fish.

 Like this?

Here's how to cook it....

2 inch Galangal
2 inch Tumeric
10 shallots
5 Lemongrass - use only the white part
Handful of dried chilies
5 Candlenuts
1 inch square shrimp paste

Blend all ingredients to a paste.

300-500 gm medium to large size prawns, trimmed but with skin intact.
1 pineapple - skinned, de-eyes and cut into bite sizes
200 ml thick coconut milk
200 ml light coconut milk
kaffir leaves
salt to taste

- Heat oil in a deep pot, fry the paste till fragrant and oil separates.
- Add thin coconut milk and thick coconut milk and add in the pineapples.
- Simmer until the pineapples are soft.  Add salt to taste.
- Finally add in the prawns.  When prawns turn pink, take off heat.

Serve with hot fluffy white rice.

Strawberry and Mascarpone Cream Tart

This is my first tart.  Although I can do with more practice in making the pastry, but this'll do.  Family love it.  Mascarpone was out of stock so I substituted with cream cheese instead.  That is why I love baking.  If you don't have the ingredient that the recipe calls for, you can always use a similar substitute.  No hard rule about it.  Just be bold and try it out.  If it doesn't turn out well, then you know that you've used the wrong substitute and try again.  Having said this, do please take note that some recipes do not compromise with ingredient replacements.  So, read the recipes first and use your own good judgement.

The crust is called Rich Tart Pastry or also known as pate sucree.  It's very tender and similar to cookie dough.  You can prepare by making the crust a day ahead and keep it in the fridge.

Rich Tart Pastry
1 1/4 cups all purpose flour
1/2 cup icing sugar
1/4 tsp salt
1/2 cup cold butter, cut into 3/4 inch pieces
2 large egg yolks
1 tbsp heavy cream

1. Combine flour, sugar and salt in a food processor. Pulse 1 - 2times to mix. Add the butter pieces and pulse 7-8 times until the mixture forms large, coarse crumbs the size of large peas.
2. In a small bowl, lightly beat the egg yolks with a fork then stir in the cream until blended.
3. With motor running, add the egg mixture and process just until the dough begins to come together but does not form a ball.
4. On a work surface, shape the dough into 6 in disk. Wrap in plastic wrap and refrigerate until firm, at least 45 mins or for up to overnight.
5. When dough is ready, remove from refrigerator and if dough is too cold and hard to roll out, let stand at room temperature for 10-20 mins. Lightly dust a work surface and rolling pin with flour.
6. Roll dough into 13 inches in diameter and 5 mm thickness.  Use firm and steady pressure and work quickly to prevent dough from becoming warm.
7. Lift and turn the dough several times as you roll to prevent sticking and dust the surface and rolling pin with additional flour as needed.  If pastry round sticks, use a bench scraper or an icing spatula to loosen it.
8. Carefully roll the dough around the pin and position the pin over a tart pan with a removable bottom.  Unroll the dough and center it in the tart pan.
9. Roll the overhanging dough back over itself and press it into the sides of the pan, creating a double thickness to reinforce the sides of the tart crust.  Freeze the crust until it is firm, about 30 mins.

 Blind bake the crust
1. Pre-heat oven to 200dC, line the frozen tart crust with large piece of aluminium foil.
2. Fill the foil lined crust with dried beans, uncooked rice or ceramic or metal pie weights.
3. Bake until it dries out about 15 mins. Once crust dries out (when the foil no longer sticks to it), remove the foil carefully and reduce heat to 180dC. Bake until the crust is lightly browned on the edges, about 5 mins longer.  Transfer to wire rack until completely cool.
4. To unmold, place the pan on a large can or inverted bowl and carefully slide the outer ring down.  Using a spatula, carefully loosen the tart from the bottom of the tart pan and slide it into a serving platter.

Strawberry and Mascarpone Cream Filling
1 cup cold mascorpone cheese (I substituted with cream cheese)
3/4 cup cold heavy cream
1/4 cup icing sugar
1 tsp vanilla extract

3 tbsp strawberry jam (warm the jam in a saucepan, remove from heat and coat the strawberries with the jam)
Fresh Strawberries

1. In a large bowl, with an electric mixer or stand mixer, combine the mascarpone cheese, cream, icing sugar and vanilla. Beat until firm peaks form about 2 mins. Using an icing spatula, spread the filling evenly in the cooled crust.
2. Carefully arrange the jam coated strawberries on top of the filling.  Cover and refrigerate until cold, serve cold.

Loh Chi Sau (Braised Pork Trotters)

Today, I'm gonna share with you this melt-in-the-mouth braised pork trotters.  My family love this dish.  This is one of those dishes where it taste even better overnight.  The flavors seeped into the meat and the sauce will thicken up as the pork fat acts as a natural gelatin ..ooh just wonderful with hot steaming rice.

1 or 2 trotters cut into big pieces (Blanced with hot water as this will discard the strong odor of the pork. Strain and set aside)
2 pieces of 2 inches galangal - skinned and crushed lightly
A few pieces of Star Anise
2 tsp of cloves
2 tbsp of peppercorns - lightly crushed
2 bowls of water (you may need to more water until the pork is tender soft)
Chinese wine
Dark Soya Sauce
Light Soya Sauce
1-2 tbsp sugar (optional)

1. Heat a little oil in a pot.  Fry the star anise, cloves and galangal for a few minutes. Add the pork and fry for 1-2 mins.  Add the pepper.
2. Add the water, dark and light soya sauce and Chinese wine to taste.  If you'd like you can add a little sugar.
3. Simmer until the pork is tender.  May take an hour.

This dish is best cook in a claypot for enhanced flavor in the cooking.

Chocolate Opera Cake

Yesterday was my boy's 15th birthday.  A handsome, well-mannered, shy, responsible teenage boy any parents could ask for! Made this Opera Cake for him since he loves any cake I bake.  Took me 3 hours to make this cake but definitely worth it especially if it's for someone you love with all your heart.

We bought him the beginners guitar set for his birthday present and he was elated since he's picking up playing the guitar.  He also received his expensive 'Steven Gerard's' adidas football boots from his aunts & uncles.  Being a die-hard fan in football and an avid Liverpool supporter and also in his school's football team, he's more than happy in getting this wonderful present. To top it all, he received lots of angpows from more aunts & uncles and his godparents as well.  Last night he told me 'Mom, this is my best birthday ever!'.  Yes my son, have a blast birthday and enjoy just being 15!  Love you lots!

This recipe is from William Sonoma cook book.  No adjustments needed to the recipe.  It's perfect.  Not too sweet and it's spongy soft.  The espresso buttercream is so creamy, flavored with espresso and kahlua..simply irresistible.

Chocolate Opera Cake
4 large eggs
1/4 tsp cream of tartar
2 tbsp granulated sugar
1 cup blanched almonds
1 1/4 cups icing sugar
5 large eggs
1 tsp vanilla essence
1/2 cup all purpose flour
2 tbsp unsalted butter, melted

1. Pre heat oven to 180d C. Butter 2 9-inch cake pans, line bottom with parchment paper.
2. In large bowl, combine the egg whites and cream of tartar.  Using electric mixer, beat on medium speed until whites begin to thicken.  Increase the speed to medium-high and beat until soft peaks form. slowly add the granulated sugar and continue to beat until stiff, shiny peaks form.
3. Using a food processor, process the almonds and 1/2 cup of the icing sugar until the nuts are finely ground. In a large bow, combine the ground almond mixture, eggs and the remaining 3/4 cup icing sugar.
4. Using a wire whisk, beat vigorously until the mixture is light and thick, about 5 mins. Whisk in the vanilla, then whisk in the flour.
5. Using rubber spatula, fold in the beaten egg white mixture until incorporated. Fold in the melted butter.
6. Pour batter into prepared pans and bake for 25 mins or until cake is done.  Cool on wire rack and split each cake into 2 (horizontally).  You will have 4 layers of cake.

Assemble:
1. Using a pastry brush, coat one layer heavily with the espresso syrup. Using an icing spatula, spread a thin layer of espresso buttercream over the syrup. Repeat the process with 2 more cake layers.
2. Place the remaining cake layer on top and brush the top and sides of the entire cake with the syrup. Using a clean spatula, spread a thick layer of chocolate glaze over the top of the cake. Frost the sides of the cake with remaining buttercream.  Cool in refrigerator for up to 1 day.

 Espresso-flavored Cake Syrup:
1/3 cup sugar
1/3 cup water
Juice of 1/2 lemon, strained
2 tsp instant espresso powder and 1 tbsp Kahlua or brandy

1. In a small saucepan over high heat, combine the sugar and water and bring to a boil.
2. As soon as the sugar dissolves, remove the pan from the heat and stir in the lemon juice and espresso and kahlua.  Let cool before using.

Espresso Buttercream:
4 large eggs yolks
1/2 cup sugar
1/4 cup water
1 cup (250g) unsalted butter, at room temperature
2 tbsp instant epresso powder dissolved in 1 tbsp hot water
1 tbsp Kahlua (optional)

1. With a wire whisk, stir the egg yolks gently in the bowl of a stand mixer or another deep bowl.  Set aside.
2. In a small heave saucepan over medium-high heat, combine the sugar and water and bring to boil.
3. Cover and allow to boil for 1 min. (The steam created in the pan will wash the sugar crystals down the pan sides). Uncover and continue to boil until the syrup reaches soft-ball stage or 115dC on a candy thermometer, about 5 mins.  (To test without a thermometer, scoop up a few drops fo the syrup with a wooden spoon and immerse the spoon in a glass of ice water. When you trap the drops between your fingertips, you should be able to form them into a soft, pliable ball).
4. Once syrup is ready, begin beating the yolks with a stand mixer fitted with the whip attachment set on medium speed.  While beating continuously, slowly pour the hot syrup onto the yolks. Be careful not to burn yourself.
5. Beat until all of the syrup is incorporated then continue to beat until cool and thick.
6. Beat the butter into the egg mixture until smooth and satiny.  if mixture looks curdeled and the bowl feels cold, warm it over hot water and beat the mixture again until it looks shiny and smooth.
7. Beat in the espresso and Kahlua, if using.
(Makes 2 cups, enough to frost a 9-inch cake.

Chocolate Glaze:
375g semsweet chocolate, finely chopped
1 cup unsalted butter
2 tbsp corn syrup

1. Place the chocolate, butter and corn syrup in the top of a double boiler placed over (not touching) barely simmering water and heat until the chocolate and butter melt, stirring often.
2. Remove from heat and pour the glaze through a sieve. Let cool before using.
(Makes 1 1/2 cups)

 Brush syrup on cake

 Frost with Espresso Flavored Buttercream

Top with Chocolate Glaze

Super-duper-licious lip smacking yummy!

Happy 15th Birthday, Bry!

Family with lil cuz!

Today is the Chap Goh Mei, the 15th day of the Lunar Calendar which is the last day of the Chinese New Year.  Tonight all the single maidens and bachelors will be throwing oranges into the river or sea in the hope of finding their life partner.  Tradition has it that when the singles throw the oranges and gets pick by the opposite sex, then that is the one for him or her.  Although in this modern world many young ones don't believe in this tradition but they still participate in this orange throwing for the fun and the spirit of Chap Goh Mei.

Happy Chap Goh Mei to all and good luck if you are throwing oranges tonight.  Make sure to write your h/p no. on it.. you might get lucky! If you are looking for a rich partner, go throw into the pond in the golf course!! lol

Gong Xi Fa Cai

No foodie today folks.  Just a short post to wish all of you especially to those who are celebrating Chinese New Year a very prosperous 'GONG XI FA CAI'.  May you be blessed with good health, good fortune, abundance of joy and a safe Year of The Snake!

I'll be taking a short break from blogging as tomorrow, I'll be travelling to Malacca - my lively and historical hometown. Will be very busy eating all the yummy food back home.. chomp chomp chomp!

Quick Chicken Kurma (Murgh Korma)

The start of 2013 has been keeping me extremely busy at work.  Hardly have time to do anything else.  Last weekend was my niece's wedding and that too have kept the family occupied.  And now with Chinese New Year approaching, a week from today to be exact, I've been busy baking cookies too.  So, I'll be travelling down south to my hometown, Malacca, comes the weekend.  Already feeling so tired.. I'm getting old! lol

Anyway, here's a wonderful kurma chicken recipe that I want to share with you.  Cooked this a couple of weeks ago but was too busy to post it.  Recipe is taken from a book my sis gave me for Christmas.  It's called 100 Essential Curries by Madhur Jaffrey.  My family like this and it's not spicy at all.  So it's suitable if you have small kids at home.

Quick Chicken Kurma

The ingredients given here is based on actual recipe but I doubled the amount.

4cm fresh ginger, peeled and coarsely chopped

5-6 cloves garlic, peeled and coarsely chopped

6 tbsp vegetable oil

3 bay leaves

5cm cinnamon stick

8 cardamon pods

4 cloves

1/4 tsp black cumin seeds

120g onion, peeled and finely chopped

1 tbsp ground coriander

1 tbsp ground cumin

3 tinned plum tomatoes, chopped (I used 1 can)

1 chicken, cut into pieces and skinned

1/4-1 tsp chili powder

1/4 tsp salt

3 tbsp single cream

1. Put the ginger, garlic and 3 tbsp water in the container of an electric blender. Blend to a smooth paste.

2. Put the oil in a wide frying pan or saute pan and set over high heat. When very hot, put in the bay leaves, cinnamon, cardamon pods, cloves and cumin seeds. Stir once or twice and add the onion.

3. Stir fry for 3 mins or until onion browns, add the paste and ground coriander and ground cumin, fry for a min. Add the chopped tomatoes and fry for another min.

4. Add chicken pieces, chili powder, salt and 250ml water. Bring to boil. Cover, turn heat to medium and cook for 15 mins, turning the chicken pieces over now and then.

5. Remove cover, add the cream and cook on high heat for 7-8 mins or until the sauce has thickened (I like mine with a bit gravy).  Stir gently as you do this.

Serve with white fluffy rice.

Mixed Berry Buttermilk Bundt

This is one huge bundt cake.  The next time I make this cake, I shall halve the recipe.  This is too big for my family unless I share it with my neighbor which I did.

This recipe calls for 2 tsp of almond extract which I thought the taste to be too strong.  I used only 1 tsp but even that, no doubt it's a huge cake, we find that the almond flavor is rather overwhelming.  Otherwise this is a delicious cake.  The next time I make any cake that calls for almond extract, I shall omit from adding it totally.  Maybe because we don't like the taste of almond extract.

This recipe actually uses raspberries and blackberries but since both these berries are very very expensive here, I decided to use strawberries and blueberries instead.  I should have sliced the strawberries or chopped it into smaller pieces.  Instead, I put it whole into the cake and it's kind of chunky unless you prefer it that way.

What and how to do this?  Well, here's the recipe....

Pre-heat oven to 180dC.
10-inch bundt pan, sprayed with nonstick baking spray with flour.

3 cups all purpose flour
2 cups granulated sugar
1 tbsp baking powder
1 tsp salt
4 large eggs, at room temperature
1 cup buttermilk, divided
3/4 cup unsalted butter, softened
2 tsp almond extract (I shall omit this totally and instead will use vanilla extract)
11/2 cups blackberries
11/2 cups raspberries
2 tbsp icing sugar

•  In large bowl, whisk together flour, sugar, baking powder and salt
• Add eggs, buttermilk, butter and almond extract (if you decided to add this in) to flour mixture. Using electric mixer on medium speed, beat for 1 min until blended. Scrape sides and bottom of bowl with a spatula. Beat on high speed for 2 mins. Gently stir in half each of the blackberries and raspberries.
• Spread batter evenly in prepared pan. Sprinkle the remaining berries evenly over batter.
• Bake in pre heated oven for about 65 mins or until done. Let cool in pan on a wire rack for 20 mins then invert cake onto rack to cool completely. Just before serving, dust with icing sugar.

Great cake to serve your guests at tea time with a cup of hot tea or if you plan to serve it as dessert after meal, just serve it with generous scoop of vanilla or strawberry ice cream.  Lovely!

Molten Chocolate Babycakes

I really make full use of my 'new' collection of Nigella Lawson cookbooks which I bought from the recent book warehouse sale.  This time, the recipe is from her book entitled 'How to be a Domestic Goddess'.  After eating this wonderful dessert, I do feel like I'm the Domestic Goddess! minus her exotic good looks. of course...lol

Have you ever eaten Molten Choc Cake or Pudding at the Chilies or TGIF (Thank-God-It's-Friday) Restaurants?  This cake is to die for.  If you are crazy over this cake and not wanting to pay so much for it, well, here's the secret recipe and it doesn't even cost a small hole in your pocket either.  Best thing about doing desserts yourself, is that you can adjust the sweetness.

So easy to make.  That's why I did it.  A winner with my family for sure!

You can make the batter in advance, a few hours or even a day ahead if you like.  Put it in ramekins and keep it in the fridge until you want to bake them.

Molten Chocolate Babycakes
(makes 6 individual 6-ounce custard cups)

scant 1/4 cup soft unsalted butter, plus more for greasing
12 ounces best bittersweet chocolate
1/2 cup sugar (i used a little less than 1/2 cup)
4 large eggs, beaten with a pinch of salt
1 tsp vanilla extract
1/3 cup all-purpose flour
6 individual 6-ounces custard cups, buttered
baking parchment

• Unless you are making these in advance, preheat the oven to 200dC, putting in a baking sheet at the same time.  Lay parchment paper into the base of the cups.
• Melt the chocolate and let cool slightly.  Cream together the butter and sugar, and gradually beat in the eggs and salt, then the vanilla.  Now add the flour, and when all is smoothly combined scrape in the cooled chocolate, blending to a smooth batter.
• Divide batter between the 6 prepared cups/ramekins, quickly whip the baking sheet out of the oven, arrange the little cups on it and replace in the oven.
• Cook for 10-12mins (extra 2 ins will be need if puddings are refrigerator-cold when you start) and as soon as you take them out of the oven, tip out these babycakes onto small plates or shallow bowls.  Serve with whipped cream, creme fraiche, custard or ice cream.

These beauties are simply luscious and delicious.  The chocolate oozes out when you break the cake which is simply marvelous.  I hope I tempt you enough for you to want to try at making them.

Chunky Double Banana Muffin with a Twist of Nutella

Anyone doesn't like Nutella?  Anyone?  lol..I think most people do like Nutella.  Ok, who loves Nutella & Bananas together?  oh yeah, baby! That's the ultimate combination..yum yum.

I've a big bottle of Nutella.  Although I like nutella, I don't want to have bread with nutella every other day for breakfast. So what  am I gonna do with this big bottle before it expires?  Muffins, of course!  Yup, been looking for muffin or cupcake recipe with nutella in it but couldn't find any.  Since I've this '750 Best Muffin Recipe' cookbook which I almost forgot that I have it, looked through for a good recipe that goes well with nutella.  Found it! It's Banana Muffin! yay. So, made this wonderfully moist and soft chunky banana muffin and added in a teaspoonful of nutella in the center.  Oh, just superb!  You must give this a try.  Adults and kids alike will definitely fall in love with this.

Can you see the nutella swirl in the center of the cake?

Chunky Double Banana Muffins with Nutella
(makes 12)

1 1/2 cups all purpose flour
1 tsp baking
3/4 tsp b.o.s.
1/2 tsp salt
1/4 tsp ground nutmeg
1 cup light brown sugar
2 eggs
1/3 cup vegetable oil
1 tbsp lime zest
1 tsp vanilla extract
1 cup mashed ripe bananas
1 large ripe banana, peeled and cut into 1/4 inch pieces.

Pre heat oven to 160dC and line muffin pan with paper liners.

• In a large bowl, whisk together flour, baking powder, b.o.s., salt and nutmeg
• In a medium bowl, whisk together brown sugar, eggs, oil, lime zest and vanilla until blended. Stir in mashed bananas.
• Add the egg mixture to the flour mixture and stir until just blended. Gently fold in banana pieces.
• Place a spoonful of mixture in paper liners, drop in a teaspoonful of nutella (be generous here), top up with the batter till 3/4 full.
• Bake in oven for 20-25 mins or until done.

Keep in room temperature for up to 3 days but best eaten on same day.  Keeps moist and soft even after a few days.