Sunday, April 27, 2008

Rock Melon Sago Dessert

Posted by Quinn at Sunday, April 27, 2008 3 comments Links to this post

I went to Dandenong Market yesterday with a couple of friends. You wouldn't believe it, but they sold one big box of over ripe rock melons (15 of them altogether) for 1 Aussie Dollar! I myself couldn't believe it either but hey, it's for real! So, now, we're over loaded with rock melons. Despite giving out for free (Duh! I can't charge people 10cents per melon cuz one melon cost less than that!), we still have 5 left. Hence, I decided to make a refreshing dessert out of rock melons! I adapted the recipe from Precious Moment and made major modifications from there. I used up 3 rock melons for this recipe that serves about 7 people! So, do not do this if you do not have enough rock melons in hand. It tasted delicious and healthy (not very actually, I threw in lotsa ice-cream in there, hehe)


Puree 1 and another half of the rock melons using food processor. I just scoop it out with a spoon, no cuttings required. Then weigh out 700g + 1 1/2 cup of the rock melon puree and place it in a large bowl. I got exactly that amount with 1 + 1/2 rock melons :)

Next, add in 1/2 cup of full cream milk to the puree.

Then, dilute 2 tbsp granulated sugar with 1/2 cup boiling water.
Pour that in the puree and add in 350g of vanilla ice cream.
Stir until all the ice cream melt.
Bring a large pot of water to boil and soak 100g of sago for 10mins.
Drain the water and pour all the sago in the boiling water and cook until turned transparent.
Turn off the heat, and cover the pot and let it stand for 10mins.
Then, run all the sago through cold tap water (Melbourne's got really clean water) and pour all the sago into the mixture.
You might wanna chill the mixture in the fridge while dealing with the sago.
Cubed in the other half rock melon + 1 whole rock melon into the mixture. Chill well before serving.

I don't think you can keep this overnight because I have some complains about it turning bitter the day after. It could be due to the milk content or it could be due to me puree-ing a lil' of the skin of the rock melon as well, I really dunno.

I don't have any problem about keeping it overnight because this disappears pretty quick!

p/s: If you need to serve more or find the dessert too thick or creamy to your liking, cut down on the ice cream to your liking and feel free to add sugar syrup (2 cups of hot water + 1/2 cup castor sugar).

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Friday, April 25, 2008

Baking Marathon - Banana Cupcakes with Nutella Ganache and Molten Centre

Posted by Quinn at Friday, April 25, 2008 0 comments Links to this post

This is one of the 3 items I baked for Anzac Day. The banana cupcakes tasted great all by itself. I was just trying to used up the 750g jar of Nutella that never seems to finish. This is a lot of work and be prepared and allocate about 2 hours on this alone.

Start off by making the chocolate centre. This is simply chocolate truffles that will melt and ooze out as your lava after baking. I adapted a chocolate lava filling from here and all I could say is that this filling is a keeper. I tweaked the method a bit and always double it and store it for any use. You could use this when you bake any other muffins or cupcakes really.

For the chocolate centre:
100g good quality dark chocolate
2/3 cup heavy cream
2 tsp butter

Melt the above ingredients ala Bain-Marie and cool it a bit until you see it becoming thick. Working quickly, pour this into ice cubes tray lined with cling wrap and fill up the trays. I obtained that much of chocolate centres. It all depends on the depth of your ice cubes tray. Chill it in the fridge and take out when needed.

Next, preheat the oven to 170°C and line muffin trays with papercups .


Then, make the banana cupcake. In a large salad bowl, mix together:

1 cup granulated sugar
1/2 cup canola oil
2 large eggs, at room temperature
6 tbsp of full cream milk

After mixing well, stir in 1 cup of mashed bananas (about 4 large bananas) and stir well.

In another bowl, mix together:

2 cups plain flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Fold this mixed dry ingredient into the wet ingredient.
Mix until just combined (You don't see anymore flour)

Next, spoon two tablespoon of batter into each muffin holes.
Then, insert one chocolate cube into each center (from the fridge of course!)

Bake for 25-28 mins until it springs back lightly when gently pressed down.
Cool it before finishing off with the Nutella ganache.


Cooling process on wire rack. The picture does no justice to it. The aroma that fills the house, it was indescribable.

Finally, make the Nutella topping.

200ml heavy cream
200g nutella

Combine the 2 ingredients ala Bain-Marie and stir it until it cools to room temperature.
Then, pour it onto each cupcake making sure it fills each crevice and indentation. Tap it a little to release air bubbles.

The picture below is one with air bubbles. I simply used a fork and prick on any stubborn bubbles I see.
The final cupcake product looks like this. Sorry no picture on the molten center. It finished off too quickly before I could even say 'B-a-n-a-n-a-s' !
Indulge!

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Baking Marathon- Chewy Chocolate Chunk Cookies

Posted by Quinn at Friday, April 25, 2008 0 comments Links to this post

This is another item I baked on Anzac day. Coles was selling good quality chocolates nearing to expiry. And I personally think a chocolate chunk cookies would taste heaven rather than chocolate chip cookies. Big pieces of chocolate chunks is the way to go! Crispy at the edges, chewy at the center. Do try it out!


Portion A
2 1/2 cups plain flour
1 tsp baking soda
1/2 tsp salt

Portion B
1 cup pure butter, softened (I dump it into the microwave for 15sec)
1 cup packed brown sugar
1/2 cup granulated sugar

Portion C
2 large eggs at room temperature
2 tsp pure vanilla extract

250g of your favourite chocolates, chopped into random chunks (I used Swiss Mahony Chocolates and it tasted very much like Toblerone; in fact, better than Toblerone, seriously.)



1) Preheat oven to 190°C and line baking trays with baking paper.
2) Mix Portion A and set aside.
3) Cream together Portion B until smooth (until you see no lumpy butter)
4) Pour in Portion C (lightly beated and well combined with vanilla extract)
5) Fold in Portion A alternatively with the chocolate chunks (end with flour mixture)
6) Scoop out a heaped spoon of batter with ice-cream scoop onto prepared tray.
7) Bake for 10mins until slightly browned.
8) Let it cool in tray for 10mins before transferring to wire rack (*important step!)

Cookies cooling on wire rack.

*I was impatient and tried transferring real hot cookies onto wire rack and they were so soft that they brittled and wouldn't hold its shape. So, just leave it in tray for 10mins and don't touch it!

Yield about 30 1-inch in size cookies.

Indulge!

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Baking Marathon - Cornflake Cookies

Posted by Quinn at Friday, April 25, 2008 2 comments Links to this post

This is how I spent my well-earned holiday. It's Anzac Day today in Australia and after surviving a hellava week; loaded with assignments, I thought nothing would be better than waking up late and hey, a baking marathon is just what I need! I baked 3 items in a day from 11:30am till 3:30pm. Yeah, I'm pretty quick, :) This is how I used up my leftover cornflakes. I used cornflakes preloaded with banana crunch and nuts. So, it didn't tasted very bland, like just plain stereotype 'Cornflakes Cookies'. It tasted awesome and everyone seem to love it!


Preheat oven to 175°C.

In a large mixing bowl, mix together :

1/2 cup sunflower oil
1 large egg at room temperature
1 tsp pure vanilla extract
85g granulated sugar

In another large bowl, mix together :

1 1/4 cup Self-Raising Flour
1 1/2 cup Cornflakes


Mix dry ingredient into wet ingredient and stir until well combined.


Scoop them onto baking tray lined with baking paper with a melon baller, making sure to space out each cookie a bit.

Cool them on wire rack before storing in an air-tight container.
I adapted the recipe from Little Corner of Mine (Thanks for the great recipe, keep posting!)

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Saturday, April 19, 2008

Durian Cheesecake With Chocolate Fudge Topping

Posted by Quinn at Saturday, April 19, 2008 2 comments Links to this post

I made this durian cheesecake last night and topped it up with a rich layer of fudgy chocolate. Leaving the durian cheesecake in the fridge overnight gives a better cheesecake setting, the durian infused right in THERE! Like, you could feel the durian and the cheese together and it makes you crave for more with every sinful bite. Pretty filling and considered heavy for an after meal dessert but overall, it was great and I was so glad everyone love it!

Recipe courtesy of Ellena Mummy but i modified it a little to suit my own taste and the availability of ingredients in my kitchen. Give it a try if you wanna kill some time, pretty time consuming in my opinion.

This is what you do to your 8'' round pan if you do not have a springfoam pan. I thought lining it with cling wrap will not give so much of a crumpled side like what I experienced with the previous Oreo Cheesecake but I was wrong, no difference! So don't bother wasting cling wraps. It's too expensive to invest in a springfoam pan here in Australia knowing you won't be using it often.Oh well, I couldn't be bothered since it tasted awesome and sinfully creamy~

This is what you get when you combined 250g of sweet biscuits with 130g of butter.Press it down real hard and as even as possible and chill it for 30mins. Definitely too little butter as the base was pretty crumbly during cutting. I think it all depends on what kinda biscuits you are using. However, being the health-conscious me, I used 130g of butter only and somebody who has absolutely zero knowledge in baking told me I used way too much butter. Surprise myself but I listened and used even less (mistake here!). I'd say the perfect amount of butter to use will be 170g (that's if you are using Arrowroot biscuits of course).


This is what you get after you pour in the creamy durian cheesecake layer.

Portion A
250g cream cheese
5 tbsp castor sugar

250g durian flesh (I use the bittersweet type and put in a little more sugar)

P0rtion B
1 tbsp gelatine
50 ml water

Portion C
1/2 tbsp lemon juice
1/2 cup scant full cream milk

200g heavy whipping cream

Bring Portion B to dissolve ala Bain-Marie style. Let chill until watm.
Beat Portion A until smooth and creamy.
Fold in the durian flesh and beat again till even.
Fold in warm Portion B.
Beat until a smooth texture is obtained and combine in Portion C.
Lastly, pour the cream in and whip the batter for a while until smooth and creamy.
Chill it in the fridge overnight to let the durian infused the cheese (I think this step makes a lot of difference, be patient and leave it as it is overnight).

The next day, make the chocolate topping.

Portion D
150g chocolate (I used Belgian Milk Chocolates)
100ml heavy whipping cream
2 tbsp butter

Mix Portion D together ala Bain-Marie and chill to room temperature.
I pour it over the cake while it was still warm because it starts thickening quickly (temperature today was pretty low, like 14°C).

Some damage done because i halved the Portion D (Don't want it to be too chocolatey, I'm afraid the combination will be too exotic for them!)
So, I pour half the chocolate fudge on the cake and come to realize that was too little to cover the whole cake.
I then proceed to make the other half and when I pour it over, the first half layer on the cake already started to set and harden (sigh!).
No matter how I brush it around to coat, it just will not.
Hence, I spread it on and around like spreading buttercream frosting.
Then drizzle some white chocolates on it and run a skewer around to cover up the ugliness (not really ugly, I still get shiny layer but it was just very bumpy and uneven).

Does it look better now? Yeah I know, shivering hands, I just drizzled them on nonuniformly.

An upclose shot of the surface of the cake. It looks pretty good for me....just a lil' uneven, the lines.

The cross section of the cake. You could see the biscuit base was a little brittle. I like the thick biscuit base. Unlike other cheesecake recipe commonly calling for 125g of biscuits only, this one doubles it and eating every mouthful together with the chocolate fudge and the biscuit layer contras back the heavy and filling durian layer.

The best way to cut a slice of cheesecake would be to run a knife under hot tap water and wipe it dry. Repeat this for every cut. Of course I couldn't be bothered, hence the ugly slice above :p

All in all, this was my first try and I'd say I was rather impressed to see how that combination work out to be so well liked. With people asking for more, I really couldn't be anymore flattered.

Give it a try if you are a durian lover just like me!

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Saturday, April 12, 2008

Caramel Flan

Posted by Quinn at Saturday, April 12, 2008 0 comments Links to this post



A Spanish or French dessert. Some even said Cuban. Whatever the arguments are, caramel flan is famously known to contain lots of egg yolks to give it a smooth, almost cream cheese like texture. Coupled with the condensed milk (not one can, some recipe called for 4 cans!). Here is a version of caramel flan that consist little egg yolk and uses no condensed milk nor evaporated milk. In fact, it uses ice cream as one of the ingredient to give it the smooth texture. It tasted awesome. The caramel part is a lot of pain but practice makes perfect. Enjoy!



Recipe Ingredients:

1 cup sugar

Portion A
600g melted vanilla ice cream
3/4 cup full cream milk

2 tsp vanilla extract

Portion B
3 large eggs at room temperature
2 egg yolks at room temperature
1/2 cup minus 2 tbsp granulated sugar


Instructions:

Preheat oven to 180°C.

Start off by caramelizing the 1 cup of sugar. In a deep already hot pot, pour the sugar in. Maintain medium heat. Stir with a wooden spatula (wooden ones preferred over metal, wood works best with sugar in my personal experience). Leave it for about 5mins and don't stir anymore. When the sugar starts to melt, stir it again and stop. When all sugar melted and turned brown, give the pot a good shake or tilt to maintain even melting of sugar. When it turns to a deeper brown, stir it once till even and turn off the fire. Do not let it burn and BE CAREFUL. Sugar at this temperature is very very very hot.

Working quickly here, pour all the caramel into an 8'' round pan and tilt it till it is evenly coating the bottom and a little of the sides of the pan.

Quickly return the pot on the stove and stir in Portion A, scrapping the sides of the pot. This is how you save all the caramel and it also makes your cleaning up process a less tedious one, :)
Bring this to a boil again over medium heat until small bubbles form at the edges of the pot. Remove from heat and let it cool down a little on a soaking wet tea towel making sure to stir it occasionally. Stir in the vanilla extract and set it aside.

Whisk Portion B till until pale and creamy, achieving the ribbon texture. Ribbon texture is when you lift the whisk and try to write number '8' on the surface of the mixture, the number '8' will be visible for bout 5seconds before disappearing.

Stir in about 1/3 of the milk mixture into Portion B and stir vigorously. Temperating is very important and cannot be skipped. If you are impatient and stir in all the milk mixture into Portion B, you might end up cooking the eggs.

Next, stir in the milk-egg mixture into the pot containing the rest of the milk mixture. Stir till well mixed and pour this into the prepared pan BY PASSING IT THROUGH A STRAINER.

Placed the round pan into a larger roasting pan (any size really does not matter) and pour hot water until it comes 1/2 way up the round pan.

Bake for 1 hour, no more, no less.

Cool it at room temperature and then refrigerate overnight. Do not attempt to invert while it is still hot.

When serving, run a wet knife all around the edge of the flan and invert it. Remember to scrap out all the goodness caramel!

Enjoy!

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Very Moist Chocolate Cake with Rich Buttercream Frosting

Posted by Quinn at Saturday, April 12, 2008 0 comments Links to this post


Recipe Ingredients:

Portion A
1/2 cup butter (I use 125g instead of 115g)
100g dark chocolate
1/2 cup + 1 1/2 tbsp water
1 1/2 tbsp cocoa powder
3/4 cup granulated sugar

Portion B
1/2 tsp vanilla extract
1 large egg

Portion C
1/2 cup + 1/3 cup Self-Raising Flour

Portion D
1/2 cup softened butter
2 2/3 cups icing sugar
1 1/2 teaspoons vanilla
1/2 cup unsweetened cocoa powder, sifted(for medium)
1/3 cup full cream milk


1) Preheat oven to 140°C. Also grease and line the bottom of an 8'' round pan.
2) Mix Portion A in a deep pot and bring to a boil over low heat until you get a smooth texture.
3) Cool the mixture until lukewarm and beat Portion B into the pot and mix well.
4) Fold in Portion C in 3 parts and mix until all combined.
5) Pour the batter into prepared pan and bake for 50mins to 1 hour until cooked.
6) Cool it in the pan on a wire rack till completely cool before frosting.

For the frosting:

7) Mix Portion D until it reaches the consistency of spreading and frost it over the cake.


Note:

Use 3/4 cup of cocoa powder instead of 1/2 cup if you want a richer frosting. However, mix in a little more milk to get the right texture to frost.

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Mango Pudding

Posted by Quinn at Saturday, April 12, 2008 5 comments Links to this post

Recipe Ingredients:

Portion A
225ml water
15g gelatin powder
1/4 cup granulated sugar

Portion B
8og pureed mango
75ml full cream milk
180g vanilla ice cream, melted

1) Combine Portion A in a saucepan on low heat and bring to a boil dissolving sugar and gelatin.
2) Cool it till lukewarm and add in Portion B.
3) Mix well until all ice cream is melted in and pour into individual cups
4) Chill it overnight.
5) For serving, run a thin spatula at the sides, deep the cups into warm water and invert.

Note:

This is a good website on how to cube a mango. After cubing, process it in the food processor until you get mango puree. Remember to pass it through a strainer to remove all the fibers (This is a lot of work and hassle really but it gives beautiful outcome!)



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Tuesday, April 8, 2008

Chocolate Chips Bread Pudding

Posted by Quinn at Tuesday, April 08, 2008 0 comments Links to this post

Recipe Ingredients:

Portion A
2large eggs at room temperature
2 1/4 cup full cream milk
1/2 cup granulated sugar
1 1/2 tsp cinnamon

As much bread cubes as you like (I usually throw in half loaf, approximately 8 slices of bread)
1 1/2 cup chocolate chips


1) Preheat oven to 180°C and lightly grease a 8'' x 8 '' pyrex dish.
2) Mix Portion A throughly.
3) Add the bread cubes into Portion A and let it stand for 15mins to soak up the milk mixture.
4) Fold in the chocolate chips.
5) Bake for 45mins until the pudding is slightly browned and puffed up on the edges.

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Chocolate & Orange Cupcakes with Rich Ganache

Posted by Quinn at Tuesday, April 08, 2008 0 comments Links to this post

Adapted from Videojug

Preheat oven to 160°C.
Combine Portion A as below:

5 eggs
1/4 cup + 3 tbsp granulated sugar
1 tbsp vanilla essence

Whip Portion A until it doubled in volume.
Combine Portion B as below:

380g dark chocolate (I like it bittersweet, you could use any other chocolates)
1 cup + 1 tbsp butter
Zest and the juice of 1 orange

Melt Portion B ala Bain-Marie.
Fold in Portion A into Portion B and stir to mix.
Fold in 1 cup plain flour.
Fill up the muffin cup to about 1/2 full. Bake for 15-20 mins until it spring back lightly when
pressed down a little.
Note that this gives a flat-headed cupcakes. So, do not freak if your batch came out from the oven and looked like below.
To make the chocolate ganache:
Break 200g of dark chocolate into uniform sizes.
Bring 200ml of heavy cream to boil and pour it over the chocolate pieces. Let stand for 60sec.
Stir vigorously and work quickly by pouring it evenly over the baked cupcakes.
Pipe your favourite design over the ganache or just serve it when the ganache is all set!
I don't like mine plain so i put a little white chocolate in a ziploc bag and pipe out concentric circles and then swirled it with a tothpick in different manners to produce different designs.
If you do not have white chocolates in hand, just use any vanilla frosting or buttercream to pipe.
I tried this the second time with Betty CrockersVanilla Frosting and it tasted awesome!

Voila!

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Carrot Cupcakes with Cream Cheese Frosting

Posted by Quinn at Tuesday, April 08, 2008 0 comments Links to this post

Recipe Ingredients:

Portion A
2 cups plain flour
2 cups granulated sugar
2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon

Portion B
4 eggs
1 cup canola oil

4 cups grated carrot

Portion C
1 cup cold cream cheese
8 tbsp softened butter
1 tsp vanilla essence

2 cups honey


1) Preheat oven to 180°C and line 2 x 12 holes medium sized muffin pan with paper cups.
2) Combine Portion A and set aside. You could sift if you like but i really couldn't be bothered to.
3) Beat Portion B until well-combined. Stir in Portion A and mixed until just combined.
4) Bake for 18mins or until a toothpick comes out clean.
5) Cool on wire rack before frosting with cream cheese.


6) Beat Portion C until smooth and combined.
7) Stir in the honey until just combined.
8) Store in the refrigerator until ready to frost.

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Pineapple Upside Down Cupcakes

Posted by Quinn at Tuesday, April 08, 2008 0 comments Links to this post

Recipe Ingredients:

For the topping:
Portion A
1/4 cup butter
1/4 cup light brown sugar

1 canned pineapple rings, reserve pineapple syrup for batter


For the batter:

Portion B
1/4 cup butter, at room temperature
1/4 cup sugar
1 large egg at room temperature
1 teaspoon vanilla

1 1/2 teaspoons baking powder

1 cup plain flour
1/2 cup pineapple syrup reserved from can


1) Preheat oven to 180°C grease well 2 x 12 holes medium sized muffin pan with canola oil.
2) Drain the pineapple rings and place it on a double layer kitchen towel to drain completely.
3) Place each ring (or trim to fit) into the prepared pan.
4) Place a halved maraschino cherry at the centre.
5) Melt Portion A in a small saucepan over low heat until slightly thickened and well combined.
6) Pour evenly over the 24 muffin pan holes and set aside.

7) Mix Portion B following the sequence as above.
8) Fold in the baking powder and mix again.
9) Fold in plain flour alternatively with the pineapple syrup in 3 parts.
10) Fill up the muffin pan till 1/2 full and bake for 20mins.
11) Cool another 20mins in pan before inverting it out to cool on wire rack.

A little more steps but it's definitely worth the effort!

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All Time Favourite Banana Cake

Posted by Quinn at Tuesday, April 08, 2008 2 comments Links to this post

I got this recipe from BakingMum and made slight modifications to it. Everyone love it, it is sinfully rich

Recipe Ingredients:

Portion A
180g butter (So convenient since butter comes in either a 180g or 250g packaging!)
2/3 cup granulated sugar
2 large eggs
1 tsp vanilla essence

Portion B
2 cups + 3/4 cup cake flour*
1 tsp baking powder
1 tsp baking soda

Portion C
50ml full cream milk
3-4 large bananas mashed

*I read somewhere before, 1 cup plain flour = 110g but 1 cup cake flour = 95g only


1) Preheat oven to 180°C and grease an 8'' round pan.
2) Combine each portion well.
3) Fold in Portion C into Portion A and mix till well-combined.

4) Finally, fold in Portion B and mix until just combined.
5) Pour batter into prepared pan and bake for 55mins or until cooked.


I tried the recipe without baking powder and substituted the cake flour for Self-Raising Flour. It gives a similar outcome.

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Layered Oreo Cheesecake

Posted by Quinn at Tuesday, April 08, 2008 0 comments Links to this post

I adapted this recipe from Evan 's Kitchen Rambling and made slight modifications to it to suit my own taste. One word, awesome! This just couldn't get any better and definitely is one of the best Oreo Cheesecake recipe that I have had made. Give it a try, seriously.

Bottom layer:
Portion A
165g sweet biscuits crumbs
60g melted butter

The other 3 layers:

250ml whipping cream

Portion B:
250g cream cheese, room temperature
3 tbsp milk
1/3 cup icing sugar

Portion C
1tbsp gelatine powder
10ml lemon juice
3 tbsp boiling water

16 Oreo cookies (cream removed and mixed in to Portion B)
6 Oreo cookies (finely chopped, cream removed and mixed in to Portion B)
1 tbsp Bailey's
50g melted chocolate

1) Mix Portion A well and press it down firmly into an 8'' springfoam pan. Chill for half an hour.
2) Whip whipping cream until it reaches stiff peak.
3) Dissolve Portion C ala Bain-Marie.
4) Beat Portion B till smooth and creamy and then fold in cooled Portion C and mix well.
5) Blend in whipped cream.
6) Save 2 tbsp of the batter and divide the rest of the batter in 2 equal portion.
7) Blend the finely chopped Oreo into one portion and pour it into pan. Chill for 15mins.
8) Blend in the Bailey's into another portion and leave aside to let Bailey's infused.
9) After 15mins, take it out and arrange the 16 Oreo cookies on top.
10) Then, pour the Bailey's-ed batter on top.
11) Mix the saved 2 tbsp batter with the melted chocolate and simply drizzle randomly on cake.
12) Use a toothpick to create marble effect. Cling wrap and chill the cheesecake overnight.
13) Serve!

Note:

Make sure whipping cream and the bowl itself is cold and chilled to ensure stiff peak.

If you do not have a springfoam fan, just use normal round 8'' pan and line it with aluminium foil, followed by a layer of cling film on the inside. If you only line it with aluminium foil, when you take it out to serve, the sides will be crumpled and not pleasant looking.

In this recipe, 2 Oreo cookies = 1 Oreo sandwiched with cream
Bailey's is optional but it enhances the flavour. However, i used rum instead to get a white creamy layer. Bailey's turn the mixture a little brownish. You could also stick to plain vanilla extract.

If you are using an 8'' round pan, it will occupy 8 cookies per layer, hence you get two layers, :)
The one shown in the picture is one layer of cookies only.

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Blueberry Muffins with a Drizzle of Chocolate

Posted by Quinn at Tuesday, April 08, 2008 0 comments Links to this post

Recipe Ingredients:

Portion A
3 cups plain flour
1 tbsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Portion B
2/3 cup softened butter
1 cup granulated sugar
2 large eggs
1 teaspoon grated lemon peel

1 1/2 cup plain yogurt
1 1/2 cup blueberries
50g melted chocolate

1) Preheat oven to 190°C and line 2 x 12 holes medium sized muffin pan with paper cups.
2) Mix Portion A well and set aside.
3) Mix Portion B well and mix in Portion A alternatively with yoghurt in 3 parts.
4) Fold in blueberries and mix till just combined. Fill till 1/2 full ONLY*
5) Bake for 25-30mins or until cooked.
6) Drizzle with melted chocolate and dust with icing sugar.


* I made 12 medium sized muffins and 24 mini sized muffins. I baked the mini ones at 15mins with the same temperature. Do not overfill it else you will end up with a flying saucer look muffin (see picture, that was me being greedy trying to squeeze in the last bit of batter)!

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Mango & Banana Bread Pudding

Posted by Quinn at Tuesday, April 08, 2008 0 comments Links to this post



Recipe Ingredients:

Portion A
1 cup full cream milk
1/2 cup hot water

Portion B
1/2 cup sugar
2 large eggs

As much bread as you like, cubed (I used 10 slices of white bread)
1 mango of any size, half pureed, half cubed
1 banana, sliced

1) Preheat oven to 204°C and grease an 8'' round pan well with canola oil.
2) Mix each portion evenly.
3) Fold in Portion A into Portion B and stir till well combined.
4) Add in mango puree and mix well. Throw in the bread cubes.
5) Soak the bread cubes and let stand for 15 mins.
6) Line the bottom of greased pan with sliced bananas.
7) Pour the batter into the pan layered with mango cubes.
8) Bake for 30-35mins or until the edges brown and puffed up.


Note:

This taste awesome with just banana only rather than mango actually.
When I made this the second time, I used bout 3 bananas, 2 mashed, 1sliced to line bottom of pan.

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Mini Orange Chocolate Chip Muffins

Posted by Quinn at Tuesday, April 08, 2008 0 comments Links to this post

This recipe uses yoghurt to give a moist texture rather than butter.

Recipe Ingredients:

Portion A
2 cups plain flour
1/3 cup granulated sugar
1 tsp baking powder
1 tsp baking soda
1/4 teaspoon salt

Portion B
1 large egg
1/4 cup orange juice
Zest of 1 orange
2 tablespoons canola oil
1 teaspoon vanilla extract
1 cup plain yoghurt

1 cup mini chocolate chips


1) Preheat oven to 200°C and line 2 x 12 holes mini muffin pan with patty cases.
2) Mixed well both portion.
3) Pour Portion B into Portion A and mix until just combined (it's okay if it looks lumpy)
4) Spoon a heaped teaspoon into each lined muffin holes.
5) Bake for 12-15mins or until cooked.

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Monday, April 7, 2008

Strawberry Chocolate Cake

Posted by Quinn at Monday, April 07, 2008 0 comments Links to this post

Anything goes well with chocolates really. After banana, strawberry is the next closest thing that goes well with gooeey chocolate. I obviously did not do a good job in making the chocolate sponge cake because it definitely does not look spongy and fluffy. Also, my stupid fridge somehow freeze it a little. It's now chewy and fudge-like but nevertheless, it still taste good! Anything chocolate is good! Note that this recipe calls for a large amount of chocolate so be prepared to stock it up. I happened to have abundance of it you see.

Recipe Ingredients:

For the chocolate cake:

Portion A
4 large eggs at room temperature
1/2 cup granulated sugar

Portion B
1 cup + 1 tbsp plain flour
1 1/2 tbsp cocoa powder, sifted
Pinch of salt

For the filling:

Portion C
150g strawberry dark chocolate (normal chocolates will be sufficient but i happened to have strawberry flavoured one, :) )
150ml heavy cream

300g fresh strawberries, diced

For the topping:

Portion D
250g chocolates(I used half milk and half dark chocolates)
250ml heavy cream (to me, any cream is the same, just don't use those lactose-free or low-fat cream)


For the chocolate cake:

1) Preheat oven to 170°C. Grease well and line the bottom of an 8'' round pan.
2) Whisk Portion A until mixture becomes thick. Fold in Portion B in 3 parts.
3) Pour batter into prepared pan and bake for 25 minutes.
4) Cool 10mins in pan before inverting out to cool on wire rack.
5) When cooled, slice the cake into 2 slices.

For the filling:

6) Melt Portion C ala Bain-Marie.
7) Spread it on one layer of the cake and distribute the diced strawberries on it.
8) Top up with the other layer of cake. Use any excess Portion C to seal in the cake crumbs.
9) Refrigerate for 30mins.

For the Topping:

10) Melt Portion D ala Bain-Marie and pour it all over the cake making sure it covers all.
11) Chill well before serving.

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