Monday, December 27, 2010

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


  • 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


  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


  • 142g butter
  • 14g powdered sugar
  • 1 egg white
  • 255g bread flour
  • 28g ground almonds
  • 9 eggs
  • 380 g castor sugar
  • 1 1/4cups cream
  • juice and zest of 6 lemons
lemon slices to decorate
powdered sugar for dusting


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.


  • 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


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!

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

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

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



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


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


  • 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


  • 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


  • 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


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


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


  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.



  • 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!


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


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


  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


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


  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.