Posts Tagged With 'dessert'

  • Mar
  • 02
  • 2014

blueberry lemon buttercake

Every Saturday, I try to make an effort to bake with my eldest daughter who is nearly 4 mashallah.  So this morning we made a buttery blueberry lemon pound/loaf cake. Its very soft and moist, absolutely delicious! Dare I say much better than bought ones!

I love mine with a cup of tea but my husband thinks its better with a glass of milk. What do you think? A slice with tea or milk?

 

RECIPE FOR BLUEBERRY LEMON BUTTERCAKE (POUND CAKE)
Adapted from this recipe
Makes: 1 loaf
Bake time: 60 mins

Ingredients
1 cup fresh blueberries
113 gram butter (1 stick)
½ teaspoon salt
1 cup caster sugar
3 large eggs
2 tablespoon lemon juice
¼ teaspoon baking soda
1 ½ cups plain flour (all purpose)
½ cup sour cream (or yoghurt)

Method

1. Put the berries in the freezer for about 30 minutes to freeze – this will help keep them from staining the batter.
2. Preheat oven at 325°F (160 degrees fan forced)
3. Spray a loaf pan with cooking spray and lined with baking paper.
4. In a stand mixer with the paddle attached, cream the butter and salt.
5. Slowly add the sugar and continue beating for another 3-4 minutes.
6. Add the eggs one at a time letting the mixer go for 30 seconds after each egg. Scrape sides of bowl often.
7. Add the lemon juice.
8. Scrape sides of bowl and add baking soda. Stir well.
9. Add flour and sour cream (or yogurt) alternately to batter, stirring until blended. Remove bowl from the stand, toss the frozen blueberries in the remaining batter.
10. Spoon the batter into the prepared loaf pan.
11. Bake the cake for 60 minutes or until a skewer inserted into the centre of the cake is clean.
12. Set the cake on a rack to cool for about 10 minutes.
13. Turn the cake from the pan and let cool completely.


  • Feb
  • 12
  • 2014

brownie butter cake

I love designing. But it is really hard to get that time alone to sit in front of a computer when I have 3 little ones at home. I tried a few times, with my 18month old switching the power to the computer off! So I never, ever work while the kids are around. And you wonder how did I get this post up? Well my eldest is in kinder, my middle child is having her afternoon nap, and here I am rocking my 2 month old baby to sleep  in the swing while I type on my Macbook beside him…ahh the joys of a SAHM :)

So anyway, I guess for now my love has shifted towards baking. As my eldest is nearly 4, she loves helping me in the kitchen. Lately we’ve made blueberry cheesecake, carrot cake, banana cake, chocolate cake and this yummy brownie butter cake. I actually came across this recipe via Rasa Malaysia on Facebook and it looked absolutely delicious that I just had to give it a go, and boy was I glad I did.  This is by far the best butter cake. Its so soft, buttery and the brownie is moist & chocolately -two of my favourite ingredients, butter and chocolate. You can’t go wrong there!

 

RECIPE FOR BROWNIE BUTTER CAKE
Adapted from Rasa Malaysia
Makes: 1 loaf

Bake time: 55 mins

Brownie:

140g (5oz) Dark Chocolate (broken into pieces)
50g (¼ cup) Butter
50g (¼ cup) Brown sugar
1 Egg
35g (¼ cup) Plain flour

Butter cake:

120g (½ cup) Butter
100g (½ cup) Sugar
2 Eggs
120g (1 cup) Plain flour
2g (¼ tsp) Baking powder
50ml (3 ½ Tbsp) Fresh milk

 

Method:

Grease and line a 10cm x 20cm (4×8-in) loaf pan with aluminium foil.

Preheat oven to 180C/350F.

To make brownie, melt chocolate and butter over low heat. Remove and leave to cool slightly. Stir in brown sugar until blended.

Add in egg, mix well. Fold in flour, mix until well combined. Pour batter into prepared pan. Bake in preheated oven for 15 minutes. Remove.

To make butter cake, beat butter with sugar until creamy. Add in eggs, one at a time, beating well after each addition.

Fold in sifted flour and baking powder, alternately add in fresh milk, mix to form batter.

Spread the butter cake batter over brownie, bake in oven at 160C/320F for 25-30 minutes or until cooked. Insert a cake tester in the middle to check doneness.


  • Oct
  • 27
  • 2012

{eid} chocolate cupcakes with vanilla buttercream

I swear every Eid is a rush. For some reason, all my raya(eid) grocery shopping, cooking and decorating happens the night before. Its strange considering I am quite an organised person. Must be all the excitement I guess. And as a Malay, I follow the way we celebrate Eid. We don’t only bake various cookies, we do a whole feast. Lontong, rendang, chicken curry etc… though I have to admit, this time I didnt do the whole shebang. One: I just don’t have much time with a 3 month old and a 2 year old and two: my aunty brought us heaps of raya cookies all the way from Malaysia. Yayness!

So it was around 10pm the eve of Eid that I went searching for a chocolate cupcake recipe online and found this. Its pretty similar to the ones I’ve made before and it tasted good. Suffice to say I slept at 3am after all the cooking and baking. But  it was such a rewarding feeling knowing that you’ll be celebrating a beautiful occasion with your loved ones.

The tags are also DIY. And yes, I was up designing, printing, cutting and gluing these tags for the cupcakes and goodie bags. You can find them here, printable DIY cupcake flags and gift tags. For these specific ones (in this post), you’ll need to wait until I find time to upload them ;)

These cupcakes are for Aliya’s class. We celebrated with her little friends at Kinda. Oh it was so cute seeing them eat in mess.

RECIPE FOR CHOCOLATE CUPAKES
Adapted from My Baking Addiction with slight modifications

Yields: 24 cupcakes
Prep time: 20 mins
Bake time: 20 mins approx

Ingredients

1  3/4 cups plain flour
2 cups caster sugar
3/4 cups cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup freshly brewed hot coffee

Method

1. Preheat the oven to 170 degrees fan forced. Line 2 standard dozen muffin trays with paper liners; set aside.

2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer and mix on low speed until combined. In another bowl, combine the milk, oil, eggs, and vanilla. Fold in slowly the dry ingredients into the wet. Then add in the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.

3. Using a large scoop, distribute the batter between 24 muffin cases, filling each up to 2/3 full. Bake for 18 to 22 minutes, or until a cake tester comes out clean. Cool in the pans for 10 minutes, then remove to a cooling rack and cool completely.

 

 

RECIPE FOR VANILLA BUTTERCREAM ICING/FROSTING
Adapted from Sweetapolita  with slight modifications

Makes: Enough to decorate 24 cupcakes
Prep time: 5 mins

Ingredients

340 grams unsalted butter, softened and cut into cubes
600 grams icing sugar, sifted
2 tablespoons milk
2 teaspoons vanilla extract

Method

1. In the bowl of an electric mixer, whip butter for 5 minutes on medium speed. Butter will become very pale & creamy.

2. Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 5 minutes. Frosting will be very light, creamy, and fluffy.

3. Use to decorate right away before it hardens.


  • Jun
  • 03
  • 2012

profiteroles

Profiteroles

Profiteroles or also known as cream puffs are not that hard to make but just requires time especially if you have 3 different fillings to make. I’ve made a cream chantilly, vanilla custard and chocolate mousse for this round of batch. And to me, the chocolate mousse wins hands down! I used Nigella Lawson’s Instant Chocolate Mousse recipe as I had no time to chill it overnight and needed something fairly quick, and her recipe is oh-so-yum. I’ll definitely be using it again and pouring them into glass cups to indulge on its own!

Profiteroles

The choux pasty is so soft yet still holds its form and is super light which really compliments the ‘a bit heavy’ chocolate mousse. You can put whatever fillings you want really, some put ice cream and custard with fruits, then top it off with a dusting of icing sugar or chocolate ganache.

Profiteroles

I have come across so many choux pastry recipes and have found the best. Not eggy or hard. The trick is not to use milk but water instead.

RECIPE FOR PROFITEROLES / CREAM PUFFS
Adapted from Graces Sweet Life

Serves: 18
Prep time: 20 mins
Bake time: 25-30 mins
Chill time: 30 mins to an hour (with filling inside)

Ingredients

140 g (1 cup + 2 tbsp) plain (all-purpose) flour
237 ml (1 cup) water
113 g (½ cup) unsalted butter, cut into 16 equal pieces
2 tsp caster sugar
½ tsp salt
4 medium eggs

Method

1. Preheat oven to 220° C.  Line 2 baking sheets with non-stick baking paper.

2. In a medium saucepan bring water, butter, sugar and salt to a boil over medium heat, stirring gently with a wooden spoon.

3. When mixture begins to boil, add sifted flour all at once and stir vigorously until paste reaches pulls away from the sides of the pan and forms a big ball, about 1 minute. Remove from heat.

4. Allow paste to cool, stirring a couple of times, wait 3-5 minutes to cool.

5. Add the eggs one-at-a-time, stirring vigorously after each addition making sure each egg is well incorporated before adding the next.

6. Transfer choux pastry to a large pastry bag fitted with large plain tip (i.e. Wilton 1A). Pipe 4-cm high mounds, spacing 5-cm apart, on prepared baking sheets.

7. To prevent tops from burning, use your finger tip and dip in a little water and then lightly touch the ends of each puff.

8. Immediately place in the oven to bake (water will help to create steam which helps create volume in the puffs while baking). Bake until tops and sides are golden, 25 to 30 minutes.  Turn off oven and allow puffs to rest in the oven for 5 minutes.

9. Remove from oven; poke each puff in the side with a small paring knife to allow steam to escape.  Transfer to wire rack and allow puffs to cool completely before adding the fillings.

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RECIPE FOR  CREAM CHANTILLY
Adapted from Graces Sweet Life with slight modifications

Ingredients

1/2 vanilla essence
300ml thickened cream
1 1/2 tbsp icing sugar, sifted

Method

1. Add the heavy cream, vanilla essence and icing sugar into bowl. Whisk together using an electric mixer/beater until soft peaks form or stiff peaks form

2. Refrigerate until ready to use.
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RECIPE FOR VANILLA CUSTARD
Adapted from Taste with slight modifications ( I halved the recipe)

Ingredients

1/2 cup milk
1/2 cup thickened cream
1/2 tsp vanilla essence
2 egg yolks
1/2 tbsp cornflour
2 1/2 tbsp caster sugar

Method

1. Combine milk, vanilla essence and cream in a small saucepan.  Place over medium heat. Cook, stirring constantly, for 5 minutes or until hot (do not allow to boil). Remove saucepan from heat.

2. Whisk egg yolks, cornflour and sugar in a heatproof bowl until well combined. Pour hot milk mixture over egg yolk mixture, whisking constantly.

3. Return mixture to saucepan over low heat. Cook, stirring constantly, for 15 to 20 minutes or until custard thickens and coats the back of a metal spoon (do not allow custard to boil, as it might curdle).

4. Leave to cool for about 10 minutes before adding into each profiterole.

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 RECIPE FOR INSTANT CHOCOLATE MOUSSE
Adapted from Nigella Lawson with slight modifications ( I halved the recipe)

Ingredients

75g mini marshmallows
25g soft butter
125g good dark chocolate (minimum 70% cocoa solids), chopped into small pieces
30ml hot water from a recently boiled kettle
1 x 140ml thickened cream
1/2 tsp vanilla extract (I use 1 tsp essence)

Method

1. Put the marshmallows, butter, chocolate and water in a heavy-based saucepan.

2. Put the saucepan over low-medium heat, to melt the contents, stirring every now and again. Remove from the heat.

3. Meanwhile, whip the cream with the vanilla extract until thick, and then fold into the cooling chocolate mixture until you have a smooth, cohesive mixture.

4. Allow to cool in the frige before adding into each profiterole. Mixture will start to thickened a bit.

 

 

 


  • May
  • 18
  • 2012

oreo cheesecake

I had a packet of Oreo’s from a while back when Coles had them on special for $1, so I thought why not make something a little classy yet cute? I went on a hunt to find the perfect oreo cheesecake recipe and this did me proud!

What I liked about this recipe is that its not too dense or too light. Its just perfect. I love the creaminess and smoothness of the mixture, combined with the biscuit crunch…it certainly makes for a crowd pleasing dessert for the young and old.

 

RECIPE FOR OREO CHEESECAKE
Adapted from Gourmet Getaways with slight modifications

Serves: 12
Prep time: 20 mins
Chill time: 6 hours (min)

Ingredients

Base
80gm butter, melted
250gm Oreo biscuits

Cheesecake
200gm white chocolate
250ml pouring cream (regular unthickened)
375gm Philadelphia Cream Cheese
1 tsp vanilla
1/2 cup caster sugar
1/4 cup boiling water
3 tsp gelatine

Top decoration
Whipped cream
12 halved oreo cookies

Method

1. Place the biscuit base ingredients in a food processor and pulse until it reaches a fine breadcrumb stage.

2. Press crumbs into a 12 cupcake base and refrigerate.

3. Combine water and gelatine and stir until fully dissolved.

4. Warm the cream and white chocolate in a double boiler and stir until smooth. Allow to cool until room temp.

5. Combine the cream cheese, vanilla and sugar in a food processor until the mixture is smooth and the sugar is dissolved. Add the white chocolate mixture to the food processor and combine. Pour the gelatin into the food processor and continue to mix the cheesecake filling until smooth.

6. Pour the filling into the prepared biscuit base.

7. In a piping bag, pipe out the whipped cream for the top decoration and finally put an oreo on top. Chill until set for at least 6 hours.

Note: I use cupcake cases first then before serving, take them out and place onto plate.

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