Showing posts with label Desserts. Show all posts
Showing posts with label Desserts. Show all posts

Friday, May 16, 2014

Chocolate Fudge Brownie Whoopie Pies

Chocolate Fudge Brownie Whoopie Pies
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mouthfull to pronounce ;P.... but I am happy to be baking for E's Music class Friday Food sharing.
They are 10 of them in music class and each week 2 students will bring a plate each to share.
And this my third time baking since it started...

Why am I happy to bake?
for a very simple reason...it makes her happy (and makes me HAPPY!!! coz I get to share and distribute the calories with 11 other tummies ... yippee ;P) 
... class of 10 teenagers plus teacher who will indirectly give me feedback whether the bake is a 'Thumbs Up' or vice versa.

Chocolate Fudge Brownie Whoopie Pies

Chocolate Fudge Brownie Whoopie Pies
Chocolate Fudge Brownie Whoopie Pies
An empty container brought home was a good sign, indicating that the class did enjoy the treat. 
...and her teacher, Miss G, according to E, likes all my bakes but she loved my Salted Caramel Macarons the most :D... *happy dancing*. Oh yes Miss G, You'll get a box of macarons by the end of the year :P

I decided to bake Whoopie Pies... I like the sound of "whoopie" as in whoopee, yippee ~ a happy squealing sound one would make when one is happy, and I did go whoopee with every bite :D
... gone hyper with too much sugar in my bloodstream ;P

Chocolate Fudge Brownie Whoopie Pies

For ease and for consistency in size (yeah...yeah... I know I heard ya ;P... I am fussy ... *you are allowed to roll eyes here* ;P ), I use piping bag instead of spoon to dollop dough onto baking tray. Ignore my whitened knuckle in the 3rd photo... whoopee pie dough is not as fluid as macarons macronage, with a little bit of pressure, its all doable.
...and my advice is - best pipe the fudge onto one half of whoopee pie while its still warm... otherwise you may need to ball, roll and flattened the fudge, and guess what?... its still doable ;P

Chocolate Fudge Brownie Whoopie Pies

Chocolate Fudge Brownie Whoopie Pie 
(adapted from Love Food)
makes 18

175g plain flour
¾ teaspoon bicarbonate soda
25g cocoa powder
pinch of salt
100g butter at room temperature
125g dark brown sugar
1 large egg – beaten
1 teaspoon vanilla extract
6 tablespoon milk
25g plain chocolate
40g finely chopped pecan nuts

Chocolate Fudge frosting
55g unsalted butter
85g plain chocolate – break into pieces
115g raw sugar
2 tablespoons milk
175g sifted icing sugar
  1. Preheat oven to 180C. 
  2. Line baking tray with greaseproof baking paper.
  3. Sift dry ingredients – plain flour, cocoa powder and bicarbonate soda twice. 
  4. Whisk butter and sugar until creamy and fluffy. 
  5. Add in egg and vanilla extract. 
  6. Add in half of the flour mixture and milk. 
  7. Incorporate into the creamy batter. 
  8. Add the remaining flour mixture. 
  9. Stir in chopped chocolate and chopped pecan nuts.
  10. Using piping bag, piped onto the greaseproof paper (note : I used template for even size whoopee pie), well spaced to allow for spreading. 
  11. Bake for 8-10 minutes until its firm to touch. 
  12. Cool on baking tray for 5 minutes then transfer to cooling rack to cool completely.
  13. Frosting – Place butter, milk, sugar and chocolate in a medium size saucepan. Gently heat until sugar dissolves, then bring to aquick boil. Remove from heat and gradually stir in icing sugar until smooth.
  14. Assemble – pipe frosting on one cake and top with another
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
This post is linked to the event, Little Thumbs up organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Tze of Awayofmind Bakery House at this post. 

Thursday, May 8, 2014

Raspberry Lychee Mille Feuille

Raspberry Lychee Mille Feuille


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Boy: Mommmm... can you make Mille Feuille?
Mom: what?

Girl corrected boy's pronunciation...

but Mom reaction was a wee bit slow .... what? Me Three?
*face palm* moment

So there goes...  me and 'French' ... #iFail again :(


Raspberry Lychee Mille Feuille

In my humble opinion... French is such a romantic language, to be able to learn and at least speak, would be fantastic. And since young.... I always said that one day I want to speak the language.
That one day came when I was in Uni, alas.... me speaking French would become reality.
Looking at my course timetables, silently.... and happily, I said "Oh yes! I have Wednesday afternoons free..." and they had French Level 1, on Wednesday afternoons too.... perfect!!! 

I walked into that room, sat at the table, looked around for familiar faces (none I see...phew),  and when the lecture started, then only I realised, even though it stated French Level 1, its far from Beginners Level.
Everyone around was already thousands of miles ahead while I was ... well... a "beginner".

Once the lecture was over... you can bet that "They" never saw me again after that!!! 

Back to present day, starting next week, I am on to another quest of learning another language.
I hope this time, I will not be stumped again... well at least with this language, I already know how to read and write but I just don't know how to communicate :(... make sense? I guess not.
Wish me luck... I am going to"school" again :D

but before that... enjoy my ME-ThREE :P

Raspberry Lychee Mille Feuille


Raspberry Lychee Mille Feuille

250g mascarpone cheese
3 teaspoon rose water
2 tablespoon caster sugar (plus additional to sprinkles on puff pastry)
Store-bought raspberry jam
100g of canned lychees – drain and chopped
2 sheets of store bought puff pastry.
fresh raspberries (optional)
  1. Pre-heat oven to 200C. 
  2. Cut puff pastry into 3 rectangular shapes or into any shapes that you wish (all must in multiple of 3s). 
  3. Line baking tray with greaseproof paper.  
  4. Sprinkle caster sugar. 
  5. Gently place puff pastry on to the paper. 
  6. Sprinkle more sugar on to the pastry. 
  7. Place another greaseproof paper on top of the puff pastry. 
  8. Place another baking tray to weigh down the pastry (so it will not puffed up). 
  9. Bake for 20 minutes, remove top tray and baking paper. 
  10. Bake for further 10 to 15 minutes until its golden brown and crisp. 
  11. Leave it to completely cooled. 
  12. Mix well sugar with marcapone cheese. Set aside. 
  13. Drain and soak lychees with rosewater. Set aside. 
  14. Generously spread mascarpone cheese on 1 baked rectangular shaped puff pastry. 
  15. Spread raspberry jam on top of the cheese followed by lychees. 
  16. Place 2nd layer of rectangular shaped puff pastry on top of first and repeat. 
  17. Lastly place the 3rd layer of puff pastry on top. 
  18. Sprinkle with some icing sugar and decorate with fresh raspberries.

Friday, March 28, 2014

Cendol - Malaysian Cold dessert

Cendol (closest pronunciation would be to pronounce it as chain doll- one of the most loved cold desserts in Malaysia. 
Its simple, nothing but dark brown syrup and coconut milk are the 2 'Star' ingredients, oh, not to forget those little squiggly  green 'worms' too.

Cendul - Malaysian Cold Dessert
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This takes me back to my school days… 
I was given 20 cents as pocket money to school everyday. It was not much but enough to get me through the day, to buy a small plate of noodle or a packet of nasi lemak (coconut rice served with sambal) for 10 cents, drink for 5 cents and tidbits for another 5 cents. 
Most of the days, my 20 cents would be gone by recess. But there were days that I would saved up for this treat.  For 10 cents a pop, I'd be slurping the creamy coconut drink laden with lots of brown sugar syrup with barely there green cendol. 
It was a satisfying thirst quencher.

Cendul - Malaysian Cold Dessert

Then…. I grew up, had a job and I have my own money to spend. My work took me to places that tourists will not venture; rubber estates, oil palm estates, paddy fields, secondary jungles, high terrains, down the valleys and to little nook and cranny of places where locals hang out.
Guess What? ...
I get to enjoy lots of cendol! yippeee
Some places serve their cendol with glutinous rice, some serve with red beans, and some even serve cendol with durian…. but I still prefer mine, simple!


Cendul  Malaysian Cold Dessert


Cendol - Malaysian Cold Dessert
Click here to print 

Short green 'noodle' or Cendol
40g pandan / screwpine leaves (frozen leaves were used)
2 cups of water
70g green pea flour (hoen kwee flour)
green food colouring (optional)

Dark brown syrup
2 cups of dark brown sugar
3 pandan leaves (knotted)
1 cup water

1 canned coconut milk -refrigerate
crushed ice
  1. Washed and roughly cut pandan leaves. 
  2. Place leaves in blender. Add water. 
  3. Blend for a minute or two. 
  4. Strain into bowl and squeeze out as much pandan juice as much as you can and strain again through finer sieve (I use a tea strainer for the second strain or use muslin cloth)
  5. Combine pandan juice, green food colouring with green pea flour. 
  6. Mix well. 
  7. Cook over medium heat until the mixture thicken and turn translucent. 
  8. Keep on stirring 
  9. Prepare ice bath (bowl or pot) by filling up the bowl with some cold water and ice. 
  10. Set a steamer over the ice bath (note: I use steamer with smaller holes or use cendul mould if you have one)
  11. Transfer the green translucent mass over onto the strainer. 
  12. Use a flat base utensils, push down the mass into the cold bath. 
  13. Leave it for 1 hour then drain away the water. 
  14. Refrigerate.
  15. Making syrup : Place dark brown sugar, knotted pandan leaves, water in a medium size pot. Bring to boil then simmer until the sugar mixture has slightly thicken. Leave it to cool.
  16. Serve : spoon and divide cendol into glasses or bowls, add cold coconut milk, shaved iced and top with dark brown syrup.
Question to those in the "know" ~ is it true that Cendul vendors add cacing to their coconut milk container to avoid the coconut milk from going bad in Malaysian climate?

Friday, March 21, 2014

Salted-Butter Caramel Macarons

Salted Butter Caramel Macaron

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I can proudlyly say that I have tried if I may add with success ...the 3 methods of Macaron making : Swedish technique, French technique and finally Italian...


Salted Butter Caramel Macaron

Its been ages since I baked these little temperamental sweet babes, until I received a request from my little missy. She volunteered to bring some sweet bites for her music class, and that sweet bites is none other than….
"Stick to the usual please" was her plea, knowing that her mom may came up with some 'weird' flavoured macarons.smug
Read many bloggers and macarons fan out there raved so much about these Salted Butter caramel Macarons…so I thought to give it a go... the mademoiselle was pleased with my choice…she too has heard of salted butter caramel ;P

Based on 'Secret of Macaron" by José.

Salted Butter Caramel Macaron


Everything went well, follow each steps to the T, even the salted caramel, no major disaster except for few minor tweaking with oven temperature. All was peachy rosy until….

…its time to pipe the salted butter caramel.
Piped on to few macaron shells, it was runny as milkshakes, didn't hold its shape at all, aarrrghhh… crisis!!!
These macs got to be ready by tomorrow!!!!at wits' end was all I can think of , annoyed!
Reached out for Nuttella jar, just in case…..

H wasn't of any help…just rubbing salt to the wound  'You should have try this out first…'raised eyebrows

Read and re-read the book on the salted butter caramel part…
He (the writer of the book) did say 'beat and whisk until smooth and even, then refrigerate' to which I did, but…confused
'where did I go wrong???'
Lightbulb moment: why not try to whisk this again and see what happened! 
Sure enough the salted butter caramel thickened…whew!

Moral of the story: the book is there to assist but it will not tell you the whole story, its up to us to create our ending …. be it happy or otherwise.

On positive note: I have registered my blog to be a dot.com blog, decided to take the plunge after 5 long years and join the bandwagon of dot.com bloggers…
My apologises to my email subscribers who received my privacy policy yesterday. I forgot to turn off  my RSS feed burner.

Salted Butter Caramel Macaron


Salted-Butter Caramel Macarons
(adapted fr Secrets of Macaron by José Maréchal)
Click here to print

Get these ready…
sift, silicone spatula, clean bowls (at least 2), kitchen scale, Sugar thermometer, oven thermometer, Baking papers (with 1 baking paper with circles of 1 1/2 inch drawn as a template, 1inch spacing between circles), piping bag and 8mm nozzle, colours (if used), mixers (Kitchen Aid, Kenwood etc) …anything else I forgotten to list down?

Ingredients
200g ground Almonds
200g Pure icing sugar
75 ml water
200g caster sugar
160g egg whites

Salted-butter Caramel
250g caster sugar
75ml water
120ml UHT cream (Devondale)
200g butter (cut into small cubes)
6g salt
  1. Sift almond meal with icing sugar twice. Set aside. 
  2. Gently beat half the egg white to soft peak. 
  3. In a heavy base saucepan, add 75ml water to 200g caster sugar. 
  4. Bring sugar to boil (do not stir) until it reach to a 105C, increase the speed of Kenwood (because I use Kenwood :D). 
  5. Let the syrup boil until it reach 115C, take it off the heat and pour into the meringue in a thin stream while keeping the beaters on at high speed. 
  6. Continue to beat the meringue for another 8 minutes. 
  7. Use the remaining egg white to mix with the almond meal mixture into a paste. 
  8. Using silicone spatula, incorporate 1/3 of meringue into the almond mixture (note: good to work out and flex your biceps, trust me  this is hardwork!!!). 
  9. Add the rest of the meringue. 
  10. Start counting…. a good 50 strokes (I'd stop at 45 and check its consistency) would suffice. 
  11. Fill up the piping bag and start piping onto baking paper.  
  12. Tap hard the baking tray (I dropped the baking tray few times and dropped it hard on the kitchen bench top, use toothpick to get any bubbles out). 
  13. Leave it to dry for 30 minutes to form a crust.
  14. Pre heat oven oven to 140C and bake these babes for 15 minutes. See them rise :D

Salted Butter caramel
  1. Melt sugar with water in saucepan over medium heat until the colour turned amber light brown. 
  2. Add cream little by little and keep stirring. 
  3. Once the cream is well incorporated, stick sugar thermometer bring to boil until it reach 108C. 
  4. Remove from heat and stir in butter cubes and salt. 
  5. Whisk until smooth. 
  6. Transfer to a clean stainless steel bowl. 
  7. Place a piece of Gladwrap on the caramel to avoid from skin forming. 
  8. Place it in refrigerator for at least 4 hours. 
  9. Just before piping, use an electric beater and beat the salted butter caramel until thicken. 
  10. Pipe the salted caramel onto half of the macaron and and top with another. 
  11. Give it a good gentle squeeze. 
  12. Refrigerate overnight for full flavour.

Friday, September 20, 2013

Raspberries Chocolate Torte



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 A 45 minutes journey out of my comfort zone, heading towards the hills, seems to be paid off, to be greeted by sea of colourful blossoms, every where I turned. The happy sound of busy bees buzzing about, flying in and out of open buds.

Its Mother's Nature way of telling us, that Spring is definitely here.


A short drive to Araluen Botanical Garden, we spent some good hours of walking, admiring Mother's Nature gifts, (mostly me) did some squatting, bending, on knees and all kind of antics, awkward position of a "photographer" wannabe would do...was relaxing and therapeutic (with exception of hubby's sniffling in the background, suffering silently from high pollen count... my poor babe and his hayfever!!)

Pockets of orange, yellow, red, pink, white and black tulips blossoming almost everywhere... breath taking.


It was a good day out, mid-week means the place is less crowded, less people in my way.
There were moments, when Mr Sun decided to shine brightly down on us when I was about to click away... hence some photos may seems 'wash out'...but hey, I am not complaining.


The one that is doing all the "complaining" since late May, is, our one and only sweetie pie, aka E!

'Mom, you have yet to bake a birthday cake for me', so she keeps on harping at every chance she could.

... but I thought all she wanted was a 'Jelly' cake, and she keeps on reminding that I made her a triffle instead!!!

Triffle has jelly too, right? batting eyelashes


Well...my dear sweetie pie,
I know how much you would love to taste those fresh, plump, juicy raspberries, right?
I was waiting for Spring, when I know I could get fresh raspberries, just for you... winking hehehe



...look at her oogling at the sight of her treat...
"All mine..."
is written all over her face


Happy Sweet 16th... baby.
I hope you enjoyed your treat (its nearly 4 months too late but its worth the wait, right?)

Torte-Slice


Raspberry Chocolate Torte
adapted with changes from BBC Good Food
Click here to print

225 g dark chocolate
175 g butter - diced
2 teaspoon vanilla
50 g almond meal
50 g hazelnut meal
2 heaps tablespoons plain flour
1/2 teaspoon salt
5 eggs
140 g caster sugar
3 tablespoon strawberry jam
15 frozen raspberries-thaw

Chocolate frosting
140 g dark chocolate - chopped
100 ml fresh cream

Decorations
icing sugar
a punnet (200 g) fresh raspberries for decoration 
  1. Pre heat oven to 160 C. 
  2. Line 2 x 20 cm cake pans with greaseproof paper.
  3. Mix plain flour, salt almond meal and hazelnut meal in a bowl. 
  4. Using double boil method, melt butter and chocolate together. 
  5. Stir until smooth. 
  6. Whisk eggs until double in volume. 
  7. Add caster sugar. 
  8. Whisk for another 5 minutes. 
  9. Slowly add in chocolate and butter mixture. 
  10. Mix and stir to combine. 
  11. Using a spatula, add in half the almond hazelnut mixture. Fold. 
  12. Add the remaining and fold until combine. 
  13. Divide equally between 2 cake pans. Bake for 15-20 minutes until the skewer comes out clean. 
  14. Leave to cool in the pan.
  15. Mash the thawed raspberries with jam. 
  16. Spread onto the one of the cakes. 
  17. Top with another. 
  18. Making chocolate frosting : Bring cream to boil and pour onto chopped chocolate. Whisk until smooth. 
  19. Spread and cover the sides and top of the cake. 
  20. Refrigerate overnight. 
  21. Decorate with fresh raspberries and dust with icing sugar.





Friday, May 10, 2013

Watermelon, Strawberries and Rose Cream


Mak (Mom in English) used to say to me (especially when I drove her up the wall... )
"One day... you'll know and will go through what I am going through, when you have your own family and kids..."
It was tough for my mom, during those years, to bring up 6 kids with my dad's meagre salary. But never a day, would go by without food on the table. It may be simple food, with rice as our everyday staple, and fish was often on the menu (cheaper source of protein), enough to fill up our tummy.


My mom will be 75 this year....
Time sure flies

It seems like it was only yesterday that I was tagging along, holding on tight onto my mom's hand as we crossed the busy road, to go to "Orchid" Hair Salon, to have her jet black hair permed, the smell of chemical nearly choked me to death. 
Looking at her now, only wispy thin of white hair left on her head.
Back then ...she was strong and able to chase me up the stairs when I did something wrong.... and now she needs a strong arm as support when she walked the distance....

My mom has seen many sunrises and sunsets in her life ...
She misses my dad (dad passed away 3 years ago and I miss him too), and in her own words " I am just waiting for my turn..."



Mak,
I thank you for all the things you taught me.
I apologise for the heartaches I caused you in the past.
I will forever hold you in my heart and love you for always....
"Yes mak... now I know how it feels like to be in your shoe, to be a MOM"  
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


Watermelon, Strawberries and Rose Cream



Just a quick note on this delicious dessert....
I heard this 'much raved about' dessert from my masseuse/friend.

And of course my first attempt was a total disaster... the dacquoise was too sweet with slight chewy texture.
Besides the disappointment, on the whole... it  was really really good.... its the best dessert I have had so far.

Not wanting to face another dacquoise failure... I decided to simplify and used crushed saviordi finger biscuits.
Less stress and less sweet...makes a perfect dessert for our mom on Mothers' Day this Sunday.




To my Mak, sisters, sisters-in law, all Mothers, mothers to-be...
Have a wonderful 'Mothers Day'

Watermelon, Strawberries and Rose-Scented Cream (serve 4)
adapted with changes ~ Gourmet Traveller
click here to print recipe

Ingredients...

4 to 6 thin slices of seedless watermelon 
2 tablespoon of rosewater
2 tablespoon almond meal (more if desired)
4-6 strawberries - washed, hulled and cut into quarters
4-6 seedless red grapes - halved
1 tablespoon pistachio - rough;y chopped
optional - dried rose buds
10-12 saviordi fingers - coarsely crushed (may require more if glasses used are bigger than pictured above)

Rose-scented cream
300 ml thickened cream
30 g caster sugar
2 tablespoon rosewater

Preparation stage...
  1. Whisk cream with sugar until soft peak. 
  2. Add rose water gradually and whisk until stiff peak form. 
  3. Refrigerate for at least 30 minutes. 
  4. Use a round cookie cutter that could fit snugly into a glass, and cut 8 thin watermelon discs. 
  5. Sprinkle rosewater and leave aside for 30 minutes. 
  6. Pat dry.
Ready in a jiffy...
  1. Prepare 4 glasses. 
  2. Divide half of the crushed saviordi biscuits into 4 glasses. 
  3. Top with rose-scented cream. 
  4. Sprinkle almond meal. 
  5. Top with 1 watermelon disc. 
  6. Divide 1/3 of rose-scented cream into 4 glasses.  
  7. Add crushed biscuits, then watermelon, and finish off with a layer of rose-scented cream. 
  8. Refrigerate for 1-2 hours. 
  9. Sprinkle crushed pistachios, decorate with strawberries, grapes before serving.



Friday, December 7, 2012

Strawberry and Basil Ice-Cream


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We grew up reciting this ... more than a dozen times... right?big grin especially we were on the mission to annoy 'Boys'
What are little girls made of? 
Sugar and spice, 
And all that's nice; 
That's what little girls are made of.

and Boys???
of course ...all the things that aren't as nicesmug


I made this batch of ice-cream sometimes in late October, when strawberries were abundance and at a bargain ... yeah... I know I am getting slow in posting lately... I blamed it on my lack of discipline... 
When asked 'What are you going to do with all these strawberries...?' I went 'errmmm...' 
I had over 6 kgs of strawberries... shocking!!!surprise
many lovely dishes crossed my mind... but ice-cream ... yum... who can  resist ice-cream?

So I gathered all the ingredients needed to churn some delicious scrumptious ice-cream... kiddos and H, knew I was making strawberry ice-cream..and that was that..love struck


Ice-cream all set .... scooped into individual ice-cream bowls and ready to be served...

H took his first spoonful ... 
"H ~.. Its not only 'strawberry' ice-cream, isn't it?...something else was added... but I can't put my finger to the taste... familiar but...
Me~ keep on tasting... and guessing..."
...and after tasting few more spoonful...well...nearly half of ice-cream dissappeared, he was still clueless waiting
Then D walked in... tasted and had that same look and question as his dad...
" D~ ....dont tell me.... I want to guess "
smiling to myself....feeling 'victorious'...hehehe... they aren't going to get it right...
Last... to waltz into the scene ~ my 'Pwincess...'
"E~ ooh yummo... Ice-cream!!! "
after the first taste...
"E~ nice... yummm... strawberry and BASIL...applause "


....because  "Girls are made of sugar and spice and everything that is nice...", she knew exactly what was in the ice-cream.... hehehe... do better next time BOYS!!!loser

Love and Hugs

Lisa H.xox

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Recipe
(adapted from Delicious October 2011)
Click here to Print

550g strawberries – washed and chopped
20g basil leaves
15 ml lemon juice
250ml thickened cream
2/3 castor sugar  plus 2 tablespoon extra
  1. Whisk strawberries, basil and lemon juice until smooth. 
  2. Transfer into a mixing bowl . 
  3. Add cream and sugar. Mix well. 
  4. Transfer the mixture into the ice-cream maker and churn according to manufacturer’s instruction.
  5. Freeze for 2 hours until frozen at the edge or until firm. 
  6. Serve in a cone or cup.