Archive for Desserts & Treats
I’m going to stick to the recipe I know works, the one I got from Bakerzin’s Dessert Book by Daniel Tay, founder of Bakerzin. Those brownies are so heavenly moist, chocolatey, perfect sweetness and keeps well in the fridge. I still have a bag of fresh macademia nuts bought from the market a few days ago, sprinkles of chopped macademia creates a whole new flavours with touch of nuttiness to this perfect chocolatey bites.
Perfect for my morning coffee and afternoon tea!
* 325 gr all purpose flour
* 5 gr baking powder
* 150 gr cocoa powder (I use Droste & Van Houten)
* 225 gr cream cheese
* 860 gr sugar (a bit too sweet for me, I use 660 gr only)
* 1/2 tsp vanilla essence
* 10 gr salt
* 450 gr unsalted butter (softened)
* 400 gr eggs
* 300 gr chopped macademia
* butter for greasing
1.) Preheat oven 180C or 350F
2.) Sift flour, baking powder, cocoa powder into a bowl
3.) Separately mix sugar & butter till fluffy, then add
vanilla essence, salt & cream cheese till well blended
4.) Fold eggs into cream cheese mixture, then gradually
fold in flour mixture. Add chopped macademia nuts
5.) Lightly grease the pan you’re going to use
Level the batter and bake for 20-25 mnts
(for shallow square pan I use baking sheets)
6.) Unmould & cool brownie. Top with warm chocolate melt
and sprinkles of chopped macademia
** Recipe Source: Just Desserts by Daniel Tay
Another baking trial day. Just a quick fix of sweets, I didn’t feel like following a complicated recipe. I just want something perfect to go with my fresh sweet strawberries bought from the market yesterday, along with fresh strawberry jam as a quick subs in case I need to make any sauce or glazing.
Guess what, it’s so perfectly silky and melts in the mouth. The smoothness creamy cheese blends in nicely with the sweet strawberry. I think I fall in love…
* 4 pcs of eggs
* 1 3/4 cup of sugar
* 24 oz cream cheese
* 1 tsp vanilla extract/crystals
* 2 cups of cracker crumbs for cheesecake
* 1 stick butter, melted
* 1 cup sour cream
1.) In a medium bowl, mix graham cracker crumbs with melted butter.
Press into a 9-10″ springform pan, pushing about an inch
of the mixture up the sides of the pan.
2.) Mix cream cheese, eggs, 1 cup of the sugar & vanilla.
Beat for about 20 minutes
3.) Pour filling into pan. Bake for 40 minutes at 325.
4.) Cool in oven for 35 minutes with door open
1.) Beat together the remaining 3/4 cup sugar & sour cream for
about 10 mnts until it gets fluffy.
2.) Pour over cooled cake and bake at 400 degrees for 10 minutes.
3.) Cool cake completely before slicing and serving.
Thanks to all my food buddies for the support, I am also submitting this image to CLICK Photo Event – Red for January 2009, hosted by Jugalbandi.
For more information & participation have a look HERE
Closing in to winter, root vegetables are becoming abundant in the local market. Potatoes, daikon, regular and purple carrots, and sweet potatoes. Heavy coal smelling air is also a sign that winter is in the air. The locals still use coals as their main heating. In this part of the world, even heating is still controlled by the government who decides that heater will only be allowed to be turned on at certain times of the day. Thank God we live in a hotel with certain privileges and so much better heating. Winter here can be quite harsh when the temperature drops down to minus 25ish degree celcius.
On the streets, baked sweet potato vendors are everywhere. With RMB1 or about 1 cent USD, you can get a nice big beautiful smelling baked sweet potato with skin charred from being slowly cooked for hours in the big smoky barrel.
I have a couple of fresh sweet potatoes in the kitchen and was thinking to make a dessert. Yups, the cravings for sweets is still there. Bubur Candil had crossed my mind actually, but not sure if he likes it. Maybe it should be a cake with some nice frosting. I found a recipe that looks yummy and settled with that one.
Sweet Potato Cake with palm sugar drizzles
In short, the cake does not taste as what I had in mind. I guess I’m a bit of an old fashioned when it comes to flavours. Sweet potato should taste like sweet potato. Not white chocolate or cream cheese or anything minty. Honestly, how can I swallow something that tastes like a mouthwash in my cake?
Fine, I guess I will stick with “bubur candil” then. I know how it should taste like. Bubur candil brings me back to my late afternoon snacks – that is after shower in front of TV watching cartoons, buka puasa with relatives or treats mom usually brings back after her grocery shopping in the market. Bubur Candil means “home”.
Bubur Candil ~ Sweet Potato Balls in Palm Sugar syrup
drizzled with coconut milk
Let me know if you want to know the recipe 😀
I’ve put off baking since coming back from that Shenzhen trip. Trying to catch up on the vacation pics, retouching, sorting out laundry & other things. But I have this crazy cravings for sweets which seems to be getting worse since I’m on my 20th week. Mike’s been talking about how he loves custard, that particular Edmonds brand from New Zealand. Suddenly I remember all of those choux pastries my mom often made at home.
I’ve never really tried to make them myself, although I remember clearly how she does it. I used to watch her a lot in the kitchen. Helping to stir or chop something and play with flour. After a quick scrambling of recipe search on the internet, I’m settled with the one from Penny Lane and Joy of Cooking *Thank you Riana!*
True, it’s probably the easiest pastry to make, but it can be tricky too. With some helpful tips, those babies can rise beautifully, puffy and hollow on the inside. My first batch wasn’t quite a success. I didn’t cook the flour long enough, the dough was sort of watery and my biggest mistake was to dump in more flour. Tsk… tsk…! Here’s the ‘unsuccessful’ first batch. Smacked flat! the inside is still a bit doughey 😦
The first batch went flat! But the second one works!!
Determined to get this right, I made the second batch. I remember my mom this time “Let the flour to cook long enough on the heat” she would say. I paid close attention to the eggs too. Three eggs till the dough consistency looked perfect. Not runny. After about 20 mnts in the oven, those babies started rising higher and higher. Beautiful! Yay! It works!!!
* 130 gr high protein flour
* 1 tsp salt
* 90 gr unsalted butter
* 3 pcs eggs
* 250 ml water
Fillings: ( I made from instant custard)
* 2 tbs custard powder from Edmonds
* 4 tbs sugar
* 2 cups of fresh milk
* 3 tbs dark rum
* 1/2 tsp crystal vanilla
1.) Heat water, butter & salt until boiling
2.) Add flour bit by bit while whisking, keep it on low heat
3.) Ensure to whisk the dough thoroughly till well blended
4.) Turn off heat. Let it cool for a while
5.) Add eggs one by one while whisking
6.) Spoon/use pastry bag & squeeze onto silicone sheet
7.) Make a big blog, ensure no hole at the bottom
8.) Pre-heat oven 200C, bake for 25-30 mnts
* Do not open the oven door while baking
* Ensure dough is on low heat while mixing the flour
* Do not take out the puff when the surface is still
bubbling with butter. Leave it a little bit longer
* Once baked, cool on a wire rack
I love it!
ROSEWATER PANNA COTTA
(makes 6/7 pcs)
* 100 gr caster sugar
* 500 ml heavy cream
* 100 gr sour cream
* 4 tbs rosewater (dillute in 1 cup of water)
* 10 gr gelatine powder
* sprinkles of vanilla crystal
1.) Heat sugar, vanilla & rosewater + water in a pan
2.) When sugar dissolved, add gelatine. Careful not to boil
3.) Whisk it until gelatine dissolves completely
4.) Add heavy cream. Cook through
5.) Pour mixture into panna cotta moulds
6.) Let it cool – refrigerate for 4/5 hrs until set.
7.) Drizzle with rosewater syrup
THIS POSTING IS SUBMITTED FOR “SUGAR HIGH FRIDAY” hosted by SUSAN.
For more info click here!
I love cooking. But baking is still a pretty new thing for me. Although I used to watch and help mom baked when I was a kid – she’s quite an expert in that field and does it as her side business, none of her baking skills seem to stick with me. My baking experience so far hasn’t been exactly a smooth ride; lots of hiccups that ends up in baking disasters. You name it, I’ve been through all of them: burnt cakes, underbaked bread, flat head muffins, dough that won’t rise and budge, etc. But not today
I wasn’t really planning on baking anything when I saw these beautifully ripe strawberries from Beijing stacked up on a display in the supermarket. They smell soooo sweet. I have to get them. Will decide later what to do with them.
Flipping through some cook books, I think I found a recipe from 500 Cupcakes Recipe Book. So simple to make and so wonderfully creamy with quite a distinct strawberry scent in it. Beautiful!!!
Simple yet sophisticated!
* 225 gram unsalted butter – softened
* 225 caster sugar
* 225 self-raising flour
* 1 tsp baking powder
* 4 eggs – room temp
* 1 tsp strawberry essence
* 1 cup chopped fresh strawberries
* 200 gr cream cheese
* 375 gr icing sugar, sieved
* 225 gr unsalted butter, softened
* pink food coloring
* silver balls/sliced fresh strawberries
~ Whisk all with electric whisk until smooth
1.) Preheat oven 175C/350F – prepare baking cases in muffin tins
2.) Combine butter, sugar, flour, baking powder, eggs & essence
Beat with electric whisk until light and creamy
3.) Stir in chopped fresh strawberries
4.) Spoon batter into cases. Bake for 20 mnts
5.) Remove cupcakes and cool on a rack
6.) Spread icing on top of cupcakes
Recipe from 500 Cupcakes