Sunday, May 15, 2011
So excited, been thinking of getting this for a while now... what shall I use it for?
Mmmm just thinking of all the possibilities!
I haven't bought myself new bakeware for a long time... that's why I'm excited... if only I have the time to bake something now :(
But stay tuned! =D
Thursday, April 28, 2011
I noticed a trend with my posts... it reflects that uni-break is never complete without me making something in the kitchen AND posting it up :) So as my one week mid-sem break comes to an end (it's too short!) I thought I should keep with this trend.
Another thing I accomplished today was to tidy up the parts of the kitchen that Mum has set apart for my cooking junk. Yes, my cooking junk are exclusive to me cos I'm the only one who bakes at home ;p This applies to baking trays, various ingredients and utensils... some of which I had to throw out today :s Hm.. how I look forward to having my own kitchen one day ^^
Anyways, my point is, I found some ingredients in the cupboard and it triggered my creative juices... cranberries, dessicated coconut, white choc melts...
What you need:
- 1/2 cup dried cranberries
- 1/4 cup dessicated coconut
- approx 12 white chocolate melts
- all other ingredients for basic vanilla mini cupcakes found here
The "choc-surprise" part is the piece of choc melt that I inserted to the middle of the mix before baking... It didn't really melt as I thought it would... it turned out crunchy instead... Well, I guess that's why it's called a surprise ;)
Kinda reminds me of a bunny... digging a burrow... loll
[Unfortunately, Mr. Photographer is busy with exams this week, so I took the photos instead... so you might notice a drop in pro-ness x)]
Made these cinnamony-goodness a while back... the diced apple pieces were supposed to sit on top of the cake... not sink inwards! Maybe I have to add them on top after the cake's cooked =/
What you need:
- 85g butter. softened
- 1/2 cup brown sugar
- 1 egg
- 1 cup SR flour, sifted
- 1/3 cup milk
- 1/2 tsp cinnamon
- 1/2 cup grated apple
- Topping mix: 1/2 cup diced apple, 1 tbs brown sugar, 1/2 tsp cinnamon
- Preheat oven to 160'C. Line a 24 mini-cupcake pan.
- Use electric beater to cream the butter and sugar until light and fluffy.
- Add flour, milk, egg and cinnamon, and beat with electric mixer on medium until well combined. Stir through grated apple.
- Divide mixture evenly into the pan, sprinkle topping mix evenly between the cupcakes.
- Bake for 10-15mins until firm to touch.
Wednesday, December 29, 2010
Anyhow, this recipe is adapted from one in the Woolies' "Fresh" magazine, advertising "Unibic Sponge Fingers". Same recipe can be found here... I didn't use orange zest, dried apricots or Cointreau, so I named it according to its taste ;P
What you need:
250g sponge fingers, finely crumbed
1 cup mixed citrus peels
1/2 cup desiccated coconut
1 tbs apricot conserve/jam
200ml condensed milk
50g butter, melted
250g cooking chocolate (semi-sweet or white)
sprinkles/almond flakes to decorate
How to make it:
- Blend all the ingredients together in the mixing bowl to form a soft mixture.
- Roll into tablespoon sized balls and leave to set firm (refrigerating helps).
- When set, dip each ball into melted chocolate and leave to set.
So after much researching on other blogs and videos, I decided to try a recipe from www.citrusandcandy.com, and use my own variation to make it Christmas themed...
Last time I made profiteroles (a.k.a. choux pastry), I cheated and used ice-cream as filling. Couldn't do that for croquembouche, so I had to make a batch of creme patissiere (pastry cream) the day before. I can't really describe what it is, but it does taste different to normal store-bought custard... and it really goes well with choux pastry!
Only bad thing was the toffee didn't turn out too well... it hardened too quickly and I had to reheat it multiple times... must've been a bad idea because it turned bitter =s Not sure how this can be improved, but it'll probably be a while until I attempt another croquembouche... Maybe if I get requests!? =p
What you need is simple:
Christmas themed cookie cutters
Dark and White cooking chocolate (I used >500g)
Peppermint candy canes, crushed (I used 12 regular sized ones)
How to make it:
- Crush candy canes
- Melt chocolate, pour into piping bag
- Place cookie cutters on a sheet of baking paper
- Pipe melted chocolate into the cookie cutters, tap lightly for chocolate to spread into corners
- Place crushed candy canes in a sieve and dust over chocolates, then sprinkle in larger pieces of candy
- Let chocolates set for about 5-10mins, gently push them out of the mould.
... and for a non-peppermint version