Baking up a Storm!

So for the past few months I've had a bunch of ideas for blog posts but failed to make time for them as they came along.Now I'm staring at my lappy.Hard.

Great.Looks like someone has writer's block X.x

Owh well.At least I have something to fall back on which doesn't really require a good memory. Just good food instincts and fantastic taste buds :p Yup, the long overdue recipes :

:: Trifle ::
Didn't really like trifles coz not a big fan of jelly..but this one changed it all ;) Rating : 9/10

Ingredients

• 1 (12 ounce) container frozen whipped topping, thawed
• 1 (8 ounce) container sour cream
• 1 (9 inch) angel food cake
• 1 (3.4 ounce) package instant vanilla pudding mix
• 3 kiwis, peeled and sliced
• 1 pint fresh strawberries, sliced
• 3 bananas, peeled and sliced
• 1 (15 ounce) can crushed pineapple, drained *I didn't use this coz don't quite fancy pineapples
• 1 sprig fresh mint

Directions

1. In a medium bowl, fold sour cream and unprepared pudding mix into the whipped topping.
2. Cut the cake into thirds, horizontally.
3. Line a large trifle or other glass serving bowl with kiwi and strawberry slices, reserving two whole strawberries and two kiwi slices. Place one layer of cake in bottom of bowl, top with 1/3 of bananas and pineapple, and 1/3 of whipped topping mixture. Repeat layering until all ingredients are used.
4. Make fan garnishes of whole strawberries by slicing from just below the stem. Garnish assembled trifle with fanned strawberries, reserved kiwi slices, and a sprig of mint. Refrigerate until serving

:: Lemon Tart ::
For those who like sour.Sure is something different! Rating : 6/10

Ingredients

Crust

• 142g butter
• 14g powdered sugar
• 1 egg white
• 255g bread flour
• 28g ground almonds

Filling

• 9 eggs
• 380 g castor sugar
• 1 1/4cups cream
• juice and zest of 6 lemons

lemon slices to decorate

powdered sugar for dusting

Directions

1) In a food processor combine all ingredients for crust and blend quickly to form a soft dough. Chill for a few hours.

2) Roll out the dough to line a 22cm pie dish. Bake blind, covered with foil and filled with beans for 15mins at 170C. Discard foil and beans and set aside.

3) Mix eggs and sugar. Add cream, lemon juice and lemon zest.

4) Pour the filling into the prepared pie crust. Bake for 45mins at 170C. Decorate with lemon slices and dust with powdered sugar.

:: Chocolate Bread Pudding ::
Nothing short of AMAZING. LOVE iT. Rating : A perfect 10.

Ingredients

Custard

• 170g bittersweet chocolate
• 40g bitter chocolate
• 3 whole eggs
• 3 egg yolks
• 1/2 cup castor sugar
• 1 cup fresh milk
• 1 cup whipping cream

Bread layer

• 1 cup fresh milk
• 1/2 cup whipping cream
• 1 cup castor sugar
• 1/3 cup unsweetened cocoa powder
• 1 loaf wholemeal bread

cocoa powder and powdered sugar for dusting

Directions

1) Double boil both types of chocolate together

2) In a separate bowl, beat eggs and egg yolks until thick. Beat in sugar.

3) Boil together milk and cream, pour gradually over egg mixture. Stir in melted chocolate. Cool by setting the bowl in a basin of iced water. Chill in fridge overnight.

4) Mix the 1st 4 ingredients of bread layer and heat until cocoa dissolves.

5) Cut bread into 16pcs and arrange in baking pan. Pour over the cocoa mixture. Allow bread to absorb the liquid.

6) Meanwhile grease 8 custard cups with butter. Pour one spoonful of cooled chocolate custard in each cup. Top with soaked bread pcs. Spoon in another layer of custard, top with bread pcs. Repeat the process until all ingredients has been used up, ending with a custard layer.

7) Place the custard cups on a baking tray half-filled with boiling water. bake for 30mins at 170C. Cool before chilling in the fridge. Dust with cocoa powder and icing sugar.

:: Butter Cupcakes/Cake ::

Yummilicious!Leaves you wanting more :D No doubt a 10!

Directions
Heat oven to 350°. Grease and flour baking pan, 13x9x2 inches, or two 9-inch or three 8-inch round layer pans. In large mixer bowl, mix butter, sugar, eggs and vanilla until fluffy. Beat 5 minutes on high speed, scraping bowl occasionally. On low speed, mix in flour, baking powder and salt alternately with milk. Pour into pan(s).

Bake oblong 45 to 50 minutes, layers 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool.


French Silk Frosting

Ingredients
2 ⅔ cups confectioners’ sugar
⅔ cup soft butter
2 ounces melted unsweetened chocolate (cool)
¾ teaspoon vanilla
2 tablespoons milk

Directions
In small mixer bowl, blend sugar, butter, chocolate and vanilla on low speed. Greadully add milk; beat until smooth and fluffy.

Makes enough frosting for two 9-inch layer or three 8-inch layer cakes.

:: Blueberry Cake ::
Very the nice despite looking like (I quote a friend of mine) "kek kulat" ;) Rating : 8/10


Ingredients

Cake

• 1/4 cup unsalted butter
• 3/4 cup castor sugar
• 2 eggs
• 2 cups all-purpose flour
• 2 tsps baking powder
• 1/2 tsp salt
• 1/2 cup fresh milk
• 1 can of 500g blueberries, drained

Topping

• 1/4 cup butter
• 1/2 cup castor sugar
• 1/2 cup all-purpose flour
• 1/2 tsp ground cinnamon

Powdered sugar for dusting

Directions

1) For cake, beat butter and sugar until fluffy. Add eggs one at a time.

2) In a separate bowl, sift together flour, baking powder and salt. Fold into the egg mixture alternately with milk.

3) Stir in the blueberries. Pour batter into a 20cm springform pan.

4) For topping, combine butter, sugar, flour and cinnamon and sprinkle over the batter. Bake at 180C for an hour. Dust with powdered sugar.

:: Apple Cheese Tart ::
I don't really favour apple-based desserts..but this one's an exception!Tasty treat indeed :) Rating : 8/10

Crust:

• 1 cup (130 grams) all-purpose flour
• 1/3 cup (35 grams) confectioners (powdered or icing) sugar
• 1/2 cup (1 stick) (113 grams) cold unsalted butter, cut into small pieces

Filling:

• One 8-ounce (227 grams) cream cheese, at room temperature
• 1/4 cup (50 grams) granulated white sugar
• 1 large egg
• 1/2 teaspoon pure vanilla extract

Topping:

• 1/4 cup (50 grams) granulated white sugar
• 1/2 teaspoon (2 grams) ground cinnamon
• 4 cups (500 ml) Granny Smith apples, peeled and cut into 1/4 inch (.6 cm) slices (about 3-4 large apples)
• 1/3 cup (35 grams) sliced almonds

Directions

Apple Tart: Preheat oven to 450 degrees F (230 degrees C) and place rack in center of oven. Grease (or spray with Pam) a 9 inch (22 cm) springform pan.

Crust: In the bowl of your food processor place the flour and sugar. Pulse to blend together. Add butter and pulse until dough just begins to come together. Pat the dough onto the bottom and one inch (2.5 cm) up the sides of the pan. Cover with plastic wrap and place in refrigerator while you make the filling.

Filling: In a food processor process the cream cheese until smooth. Add the sugar and mix well. Blend in the egg and vanilla extract and process until smooth. Remove the crust from the fridge and pour in the filling. Return to refrigerator while you prepare the topping.

Topping: Combine the sugar and cinnamon in a large bowl. Toss the sliced apples in the sugar mixture. Spoon the apples evenly over the cream cheese layer and sprinkle with almonds. Place the springform pan on a larger baking sheet to catch the drips.

Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce heat to 400 degrees F (205 degrees C) and bake for 25 to 30 minutes or until golden brown (apples are soft when pierced with a fork), and filling is almost set. Remove from oven and place on wire rack to cool. Sprinkle with confectioners sugar and serve at room temperature. Leftovers can be covered with plastic wrap and refrigerated.

Makes 1 - 9 inch (22 cm) tart

:: Boston Cream Pie : my version ::

As easy as ABC! Simple.Straightforward.Splendora. Rating : 8/10

Ingredients

• Sponge cake
• Readily whipped cream
• Banana, sliced
• Cooking chocolate

Directions

1. Cut the sponge cake in half
2. Use one of the halves as base and arrange sliced bananas on it
3. Spray whipped cream on the bananas
4. Top with the other half of cake and melted chocolate

:: Chocolate Truffles ::
You've heard of looks could kill?Well so can taste.Death by chocolate. Rating : Soooo a 10.

Ingredients

Truffles:

• 8 ounces (227 grams) , cut into small pieces 3/4 cup (180 ml) heavy whipping cream
• 2 tablespoons (28 grams) unsalted butter
• 2 tablespoons alcohol (Cognac, brandy, Grand Marnier, kirsch, rum, bourbon, or Kahlua to name a few) (optional)

Different Coatings for Truffles:

• Dutch-Processed Cocoa Powder *the best!!
• Confectioners Sugar (Icing or Powdered)
• Toasted and Chopped Nuts (pecans, walnuts, almonds, hazelnuts)
• Toasted Coconut
• Shaved Chocolate *didn't do this but should be nice!

Directions

For Truffles: Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. Bring to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liqueur. Cover and place in the refrigerator until the truffle mixture is firm (this will take several hours or overnight).

Place your coatings for the truffles on a plate. Remove the truffle mixture from the refrigerator. With your hands, or else a melon baller or small spoon form the chocolate into round or mis-shaped bite-sized balls. Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray. Cover and place in the refrigerator until firm. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. Bring to room temperature before serving.

Makes 30 small truffles.

To Toast Nuts: Preheat oven to 350 degrees F (177 degrees C) and bake nuts (pecans, walnuts or almonds) about 8 - 10 minutes or until brown and fragrant. For hazelnuts toast about 15 minutes or until the skins start to blister. Remove from oven and roll in a clean dish towel. Let the nuts 'steam' for about 5 minutes and then remove the skins. Once the nuts have cooled, chop coarsely.

:: Red Velvet Cupcakes ::
Not as good as I hoped it would be. Expected more from Martha~ Rating : 6/10

Ingredients

Makes 24

• 2 1/2 cups cake flour (not self- rising), sifted
• 2 tablespoons unsweetened Dutch-process cocoa powder
• 1 teaspoon salt
• 1 1/2 cups sugar
• 1 1/2 cups vegetable oil
• 2 large eggs, room temperature
• 1/2 teaspoon red gel-paste food color
• 1 teaspoon pure vanilla extract
• 1 cup buttermilk
• 1 1/2 teaspoons baking soda
• 2 teaspoons distilled white vinegar

Directions

1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.
2. With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
3. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.
4. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
5. To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature before serving.

:: Carrot Cupcakes ::
Mini-sized tasty bites! Yummm. Rating : 8/10

Ingredients

Makes 12

• 1 cup granulated sugar
• 1/3 cup vegetable oil
• 2 tablespoons orange juice
• 1 teaspoon pure vanilla extract
• 2 large eggs
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground allspice
• 1/2 teaspoon salt
• 3/4 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
• 1 1/2 cups shredded carrots
• 1/2 cup chopped walnuts
• 1/4 cup shredded coconut, plus more for garnish
• 8 ounces bar cream cheese, room temperature
• 3/4 cup confectioners' sugar

Directions

1. Preheat oven to 350 degrees. Oil a standard 12-cup muffin tin or line with paper liners. In a bowl, combine sugar, vegetable oil, orange juice, 1/2 teaspoon vanilla extract, and eggs.
2. Stir in baking powder, baking soda, allspice, and salt. Add flour; mix. Stir in carrots, walnuts, and coconut.
3. Divide batter evenly among muffin cups. Bake until toothpick inserted in centers comes out clean, 25 minutes. Let cool completely before frosting.
4. Meanwhile, in a mixing bowl, combine cream cheese, confectioners' sugar, and remaining 1/2 teaspoon vanilla extract. Whisk until smooth.
5. Frost cupcakes, and garnish with shredded coconut.

Melts in the Mouth ;)

Yoohoo~

Little miss baker is back! Miss me? I'm sure :p

Fear no more for I have returned with killer recipes for y'all to play with in the good old kitchen!So put on your aprons mates and let's bake away :D

Mixed Berries and Chocolate Cheese Tart
baked this twice, tasted better the second time - would definitely do it a third time! 4stars :)

Oops sorry peeps!I lost this recipe.But no worries, will look for it. Once found, will update asap! Enjoy browsing through the rest though aites :D

Strawberry Sponge Cake
Absolutely loved doing this one!Super-excited decorating it, a total dream. 4stars too!

Ingredients :

250g sponge fingers
100g strawberry pudding mix
500g milk
chocolate syrup
1 punnet fresh strawberries (or in can, works too - syrup can be used for drizzling)

Method :

1) Line the sponge fingers on a plate/tray
2) In a bowl, sprinkle the pudding mix onto the milk and whisk. Use beater if you want the texture to be creamier. Leave at room T.
3) Pour half of the mixture onto the sponge fingers.
4) Arrange the sliced strawberries (cut evenly) onto the the mixture and drizzle syrup on them.
5) Arrange the second layer of sponge fingers and pour the remaining mixture on them.
6) Decorate with whole strawberries and syrup

Plain Baked Cheesecake
Classic taste.Shop quality.Definite 5stars.Need I say more? ;)

Base
Ingredients : 4cups Marie biscuit crumbs, 1/2 cup powdered sugar, 1 cup walnuts (coarsely chopped), 1/2 cup butter, melted
Method : Mix all ingredients and press into the base of a 22-cm springform pan. Bake for 15mins at 175C and cool.

Filling
1. Dissolve 3tbsps custard powder in water. beat in 455g cream cheese and 1.5cups castor sugar until fluffy. Add a pinch of salt, 1 tsp vanilla essence and 1 tbsp lemon juice and beat until smooth.
2. Add 2cups sour cream, 6egg yolks and lemon zest. in a separate bowl whip 6 egg whites until stiff and gradually fold into the batter. Pour into the prepared crust. Bake for an hour at 170C.
3. Leave the cheesecake to cool in the oven, with the door ajar, for at least one hour. Decorate with lemon slices.

Banana Bread Pudding
Don't judge a book by it's cover. 4stars!

Method :
1. Soak 4cups wholewheat bread (cut into cubes) in 4 cups milk for an hour. Butter a 33cm x 22cm x 5cm pan and set aside.
2. Beat 6 eggs, 1.5cups castor sugar and 2tbsps vanilla essence together and pour over the soaked bread cubes. Stir in 1 cup golden raisins, 2 cups mashed bananas and 1.5 tsp ground cinnamon.
3. Pour the mixture into the buttered pan set in a deep baking tray half-filled with water. Bake at 170C for about 1 hr or until a knife inserted in the centre of pudding comes away cleanly. Dust with powdered sugar.

Chocolate Orange Bavaroise
Just look at it. Of course it's 5stars.End of story. :D

Cake
1. Beat 6 egg yolks and 70g castor sugar until a light mousse forms.
2. Meanwhile bring 250g milk to a boil. remove and add the beaten egg yolk. Stir well and pour back into the milk saucepan. Continue stirring on a low flame until it coats the back of a wooden spoon. Remove from heat.
3. In another saucepan dissolve 3sheets gelatine or 1tbsp agar-agar powder in 3 tbsp water. Add egg yolk and milk mixture. Stir well. Add 250g orange-flavoured or semisweet chocolate (chopped) and stir immediately to dissolve. Cool to room T.
4. Grease a 24-cm circular ring mould. place the mould on a baking tray lined with parchment paper. Fill the base with orange sponge cake. Moisten with syrup (3/4cup sugar, heated with 1 cup water) and place in the fridge for 10minutes. Decorate with 6 seeded orange slices.
5. Beat 350g whipping cream until sift peaks form. Slowly add to chocolate mixture and pour over the cake. Chill.

Chocolate Ganache
1. Mix together 250g bittersweet chocolate (finely chopped) and 70g unsalted butter, pour in 200g hot boiling whipping cream and stir to dissolve.
2. When the chilled cake sets, pour the melted ganache (make sure it is at room T) over the cake. Chill in the fridge again, preferably overnight. To remove the cake from the pan, run a warm knife around the rim of the cake. Dust with powdered sugar and cocoa.

Butter Cookies
Not as interesting as it looks.2stars

1. Cream together 455g butter and 340g powdered sugar (sifted). Add 6eggs one at a time until well-blended.
2. Fold 570g cake flour (sifted), a dash of vanilla essence and lemon zest into the butter mixture.
3. Fit a no.7 star nozzle on a piping bag, fill the bag with pastry and pipe small shells onto a greased baking tray. Chill for 5minutes to prevent the cookies from expanding too much during baking. Bake at 175C until golden. Cool.

*Chef wan says : as an option you can fill the cooled cookies with apricot jam to make sandwiches. Decorate by dipping the tip of each cookie in melted chocolate!

New York Cheesecake
Looks can be deceiving.lol.3stars.

Base
1. Grease a 22cm springform pan.
2. Using a wooden spoon mix together all the ingredients for the crust - 3cups graham cracker crumbs, 6tbsps castor sugar, 2tbsps ground cinnamon and 226g butter, melted and cooled. Press the crumbs onto the base and partly up the sides of pan.
3. Refrigerate for 30mins.

Filling
1. Beat 680g cream cheese until smooth. Gradually add 1 1/4 cup castor sugar and continue beating until light and fluffy. Add 6 egg yolks one at a time. Fold in 2cups sour cream, 1/3cup cornflour, 2tsps vanilla essence, juice and zest of 2lemons.
2. In a separate bowl whip 6 egg whites until stiff peaks form. fold into the cream cheese lightly.
3. Pour the batter into the prepared crust and bake at 165C for 1 hr 15mins.

Cherry Sauce
1. Mix 1 tbsp cornflour mixed with a bit of water and 1 large can of pitted dark cherries in syrup, bring to simmer.
2. As soon as mixture thickens, remove from heat.
3. Add 1tbsp butter.
4. Stir and cool. Pour over cheesecake.

Lemon Blueberry Cookies
melts in the mouth - literally.3stars

1. In a food processor (or blender,whichever works) combine 210g flour, 150g unsalted butter, 70g castor sugar, a pinch of salt, lemon zest of 1.5lemons, 2tbsps lemon juice, 2 egg yolks and 50g ground almonds to form a dough. Chill for a few hours.
2. Roll out the dough into small marbles. Flatten each ball slightly with a wet fork and make a small depression in the center.
3. Mix together 1tsp honey and 1/2 cup blueberry jam. Fill the cookies with jam. Crush the sides with beaten egg yolk and bake for 8-10mins at 170C until golden.

*Can be substituted with raspberry jam which was the original recipe :)