LoveU Tiramisu

It's break fast with your family weekend. Here is my contribution for the feast. In typical huge Malay families there will be few mains, few desserts, few drinks and a lot of appetizers. 

Sat will be at my side and Sun will be at Mr E's family. I decided to prepare both today so I can sleep longer tomorrow. I'm not too sure how it taste like as this is my first time using half mascarpone and half cream cheese. I hope it taste ok. 

If not ok just swallow and don't comment 😜

Ingredients

15 Ladyfingers 

1 Cup Espresso

4 Egg Yolks

½ Cup Sugar

1 Cup + 2 tablespoons Heavy Whipping Cream

1 Cup(8 oz.) Mascarpone (this batch I used ½ mascarpone and ½ cream cheese)

Cocoa Powder, for dusting

Optional item

Melted chocolate

Chocolate rasp | Coffee candy | Chocolate flakes and etc.

Instructions:

Place the egg yolks, sugar, and 2 tablespoons of the heavy cream in a small saucepan and whisk together well. Place over medium heat and whisk constantly, until the sugar is dissolved and the custard thickens(enough to coat the back of a spoon). Remove from heat, scrape into a large mixing bowl and let cool completely.

In another bowl, beat the remaining heavy cream to stiff peaks. Set aside.

Add the mascarpone to the cooled custard and whisk together until smooth. Gently fold in the whipped cream until well combined. And we are ready to assemble

To assemble:

1. Get ready a deep dish or small serving cups (your preference)

2. Scoop some or a tablespoon (for single serving) of the mascarpone mix into the dish or cups 

3. Dip the lady finger in espresso and it on the mascarpone mix

4. Drizzle some melted chocolate 

5. Scoop some or a tablespoon (for single serving) of the mascarpone mix to cover the lady finger

6. Repeat steps 2 to 5 until it reach to the bream of the dish 

7. Dust the top with cocoa powder and sprinkle your preference chocolate or candy on top

8. Refrigerate for several hours or overnight.

Dark Chocolate Pudding

Ingredients:
3/4 cup plus 2 tablespoons sugar
3 tablespoons cocoa powder
3 tablespoons cornstarch
1/8 teaspoon salt
2 eggs
2 egg yolks
2 1/2 cups whole milk
4 ounces semi-sweet or bittersweet chocolate, melted
2 ounces unsweetened chocolate, melted
3 tablespoons butter
1 teaspoon vanilla extract

Directions:
Combine the sugar, cocoa, cornstarch and salt in a medium sized saucepan.
Slowly whisk in the eggs, egg yolks, and milk. Heat the mixture over medium-low heat until bubbling. Stir in the semi-sweet (or bittersweet) chocolate and unsweetened chocolate.
Continue to cook over medium heat until the mixture comes to a boil, stirring constantly with a whisk. Be sure to scrape the sides and the bottoms of the pot as you whisk. As the pudding cooks, it will gradually darken and thicken.
Reduce the heat to medium-low and cook while gently stirring with a wooden spoon. After 1 – 2 minutes, the pudding should thickly coat the spoon. Stir in the butter, vanilla, and orange oil.
Transfer pudding to 6 small bowls or jars. Cover the surface with plastic wrap as it cools if you do not wish for a skin to form on the top of the pudding. Cool for 30 minutes at room temperature, and then transfer to the refrigerator for about an hour, or up to 2 days.
Serve with a dollop of whipped cream and chocolate shavings.

Ferrero Rocher Brownie

RICH . CHOCOLATEY . YUMMMMOOOH!!!

Source: Kak Rima

For Brownie:
113g unsweetened chocolate; coarsely chopped - Kak Rima used 55% valrhona (I used normal choc)
96g unsalted butter, cut into cubes
250g sugar
3 large eggs
1 tsp pure vanilla extract
1/4 tsp salt
120g all-purpose flour
12 Ferrero Rocher candies, sliced in half

For the Nutella Buttercream:
60g unsalted butter, softened
1/3 cup Nutella
1/2 teaspoon pure vanilla extract
150g confectioners' sugar (icing)
2 tablespoons heavy cream

DIRECTIONS:
1. Preheat oven to 165deg C. Line an 8×8 inch baking pan with foil and spray with nonstick cooking spray.

2. Microwave chocolate and butter in a large bowl microwave-safe bowl at medium (50% power) for 3-4 minutes or until butter is melted - i melted butter and pour it over my valrhona

3. Stir until chocolate is melted. Whisk in sugar, eggs, vanilla and salt. Gradually add in flour; stir until just combined.

4. Spread 1/2 the batter into prepared pan. Add an even layer of Ferrero Rocher candies and cover with remaining 1/2 of brownie batter. Bake for 30 minutes; do not over bake.

5. Remove to cooling rack to cool completely.

6. Prepare the Nutella Frosting. In a medium bowl with an electric hand mixer, cream the butter and Nutella until fully combined. Add in the vanilla extract, confectioners' sugar and heavy cream and mix on low speed until all sugar is incomporated. Turn mixer to medium-high speed and beat the frosting for about to minutes. The frosting will be thich, smooth and creamy. Frost cooled brownies and slice before serving.

Almost Famous Cookies

For this coming Raya ... this is the only cookies I made (want to send to LA ... fuuuh I've never been to LA before but my cookies will reach there anytime soon... LOL!).  Cos MIL has her stash for Raya goodies and my friend, Nurul gave me Cornflakes Macaroons.  I do not want to bake more cookies cos last year was such a waste.  So I am contented with small amount of goodies this year.

But ... this year I will try some of the cake recipes that I saw online.  I hope it turns out well lah.

Ingredients

250g salted butter,softened (i used SCS)

200g light brown sugar

1/4 tsp salt 

1/2 tsp coffee oil

1 egg

1 tsp vanilla extract

1/4 cup oats,processed to bits in a chopper (i put nestum instead)

1/4 cup ground almonds (i omit this)

1/2 cup of your favourite nuts,chopped finely (optional)(i put in chopped hazelnut)

1 pack of Nestle Tollhouse semi-sweet chocolate chips OR chocolate chunks 

300g self-raising flour 

Method

This is the most important step,at least 2 hours before,or the night before,beat the egg with the vanilla and the coffee oil to infuse or you can do this the night before,refrigerate it then bring it to room temperature before baking.

Preheat oven to 160C.

To the softened butter,beat in the sugar and the salt to combine. Beat in the egg and stir in the processed oats,ground almonds,optional chopped nuts and the chocolate chunks. Sift the flour and fold it in,this dough will not be too stiff but not too wet either.

For small cookies,place half-tsp of the dough,spaced slightly apart on the cookie sheet and bake for 9 to 10 minutes.

For large cookies, place rounded tbsp of the dough spaced apart on the cookie sheet and bake for 20 to 22 minutes.

Cool completely and let it sit overnight in an airtight container,this is for the flavour and fragrance to develop further.

Source: Kak Rima @ www.bisousatoi.com

Cake and Cookies

It is so easy that you are not able to screw it up hahah ... Second attempt was much better than the first.
I hope ibu likes the cake.  Since she likes messy cakes, I try to make it as messy as possible lol ... 
This is my first layered cake.  It was very hard to stake it all up ... cos it slides off ... but I managed it some how lah ... 


Since ibu do not like dark chocolate, I used milk chocolate dots for the chocolate ganache. All in all it was a success.

QUICK CHOCOLATE CAKE

9" square tin greased and lined
Preheat oven to 175C

Ingredients
450g  castor sugar
224g  all purpose flour
96g    cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp salt
2 large eggs - slightly beaten
240ml milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

Method:
In a large bowl, mix all the dry ingredients with a whisk ensuring that they are properly mixed. Make a well in the center and add in eggs, milk, oil and vanilla extract. Whisk this well to ensure that there are no lumps for approximately 2mins. You may use an electric mixer at low speed. Lastly add the boiling water to the batter and continue to whisk carefully. Mix well.

Pour batter (may look alittle runny) in prepared tin and bake for about 30-35mins, or till skewer comes out clean when checked at the center of cake.
Source: Sheen Mars

The ganache I doubled the quantity cos I worried that I can't cover the whole cake... But in the end I have excess.

Ingredients:
160ml heavy cream
283.5g chocolate baking discs / chopped chocolate

Method:
Quick Ganache

• Place chocolate in stainless steel bowl, set aside.  Heat cream in a small saucepan over high heat until just boil
• Pour hot cream over chocolate, stirring until smooth

Source: Sarah

I have left over ganache so I decided to use it as cookies filling.  It looks sooo chocolatey cos I do not have enough 2tbsp of red colour hee hee ...

Red Velvet Polka Dot Cookies
Makes 30 cookies

240g butter, softened
300g granulated sugar
2 eggs
2 tsp vanilla extract
220g all-purpose flour
96g cocoa powder
1 tsp baking soda
1/4 tsp salt
2 tbsp red food colouring (I put in 1 cap full that is why its not red enough hee hee)
1 (11-ounce) white chocolate chips (I omit this cos I don't have any =D)

Preheat the oven to 176 degrees C. Line 2 baking sheets with parchment paper.

In the bowl of a stand mixer, cream the butter and sugar until light-colored.  Add the eggs and vanilla and beat until fluffy and light.

In a small bowl, use a fork to mix together the flour, cocoa powder, baking soda and salt. Use the fork to break up lumps of cocoa powder. Add the dry ingredients to the butter in the mixer a little at a time, mixing well after each addition and occasionally scraping down the sides of the bowl. When the dough is thoroughly mixed, add the food coloring, beating until the dough is a dark red color. If you have some place important to be or just had a manicure, I’d recommend wearing gloves. That red food colouring will show up in the oddest places. When the dough is evenly colored, stir in all but about 1/2 cup of the white chocolate chips until mixed in.

Scoop the dough onto the lined baking sheets using a 2 tablespoon cookie scoop or spoon. Place the cookies apart from each other to allow room for spreading. You will have enough dough to use on a third pan of cookies after these have cooked. Wet your fingers and lightly press down the top of each cookie mound, then press the remaining white chips into each cookie to create the polka dots. The cookies spread, so press a lot of chips into the cookies.

Bake the cookies for 10–12 minutes until firm in the center. Cool on the pans for a few minutes until firm, then remove to wire racks to cool completely.  When one pan has cooled, repeat with the rest of the cookie dough. Stored in an airtight container, the cookies will keep for several days.

Source: CSMonitor

Chocolate Chiffon Cake

Source: Basic Kitchen


Ingredients
115 g dark, semisweet chocolate
1/2 c (125 ml) water
1/2 tsp salt
1 cup (140 g) flour
1 tsp baking powder
5 eggs, separated
2/3 cup granulated sugar
1 tsp vanilla essence

Preheat the oven to 350 F/180 C.
Break the chocolate into square and put with the water and salt put in the microwave over for 15s or until the chocolate melt (it should not take more than 30s).
In a bowl, mix together 1 cup flour and baking powder.
Grease a 24 cm baking tin. 
Put the egg whites into a bowl and beat until soft peaks. Fold in sugar.
When chocolate mixture has cooled, add egg yolks and vanilla. Stir in flour and baking powder mixture until well combined.
Gently fold into egg white mixture.
Pour into prepared pan and bake for 30 to 45 minutes or until a tester comes out clean.
Let cool and then ice with chocolate frosting (I dust icing sugar on top).

Chocolate Cake with Chocolate Ganache

My baking mood is back!

QUICK CHOCOLATE CAKE


9" square tin greased and lined
Preheat oven to 175C

Ingredients
450g  castor sugar
224g  all purpose flour
96g    cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp salt
2 large eggs - slightly beaten
240ml milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

Method:
In a large bowl, mix all the dry ingredients with a whisk ensuring that they are properly mixed. Make a well in the center and add in eggs, milk, oil and vanilla extract. Whisk this well to ensure that there are no lumps for approximately 2mins. You may use an electric mixer at low speed. Lastly add the boiling water to the batter and continue to whisk carefully. Mix well.

Pour batter (may look alittle runny) in prepared tin and bake for about 30-35mins, or till skewer comes out clean when checked at the center of cake.
Source: Sheen Mars

Ingredients:
160ml heavy cream
283.5g chocolate baking discs / chopped chocolate


Method:
Quick Ganache

• Place chocolate in stainless steel bowl, set aside.  Heat cream in a small saucepan over high heat until just boil
• Pour hot cream over chocolate, stirring until smooth

Source: Sarah

Cool the cake on the cooling rack, once cool, pour the ganache on the cake.

Intense Baking

Bake ... Bake ... Bake ... Sunday Bake


Promised colleague to bake her nutella scones and she is due anytime soon ... so I've decided to bake over the weekend and not forgetting house-warming invite to HS new home. So I've baked muffins too.


Yati share this site with me which I find it very useful cos it comes with tips and case scenario which I can relate at times.  
Source: Oven Haven


Nutella Scones

(adapted from Baked Explorations; Matt Lewis, Renato Poliafito)

2 cups plain flour

1/4 cup sugar

1/4 cup unsweetened cocoa powder

1 tablespoon baking powder

1/2 tsp salt

6 tablespoon cold unsalted butter, cut into chunks

1 large egg

1/2 cup heavy cream

3/4 cup toasted hazelnuts, coarsely chopped (I omitted this)

1/2 cup Nutella, divided

Preheat oven to 375°F / 19°0C. Line a baking sheet with parchment or a silicon mat.

In a large bowl, whisk together the flour, cocoa, sugar, baking powder, and salt.

Add the butter to the flour. Using your fingertips, rub the butter into the flour until the chunks of butter become pea sized and the flour holds together when squeezed.

Whisk the cream and egg together. While mixing, slowly pour the cream mixture into the flour mixture until the dough just comes together.

Stir in the hazelnuts, then pour the dough onto a floured surface. Knead the dough into a rectangle.

Spread 1/4 cup of the Nutella over the dough, then roll it into a cylinder. Flatten the cylinder into a disk, then slice it into wedges (6 or 8).

Bake for 18 to 20 minutes. Once baked, place on a cooling rack.

Warm the remaining 1/4 cup Nutella, then drizzle it over the cooling scones.

Simple and easy recipe. My 1st batch turns out great! so I decided to bake the 2nd batch ... and I forgotten to put the brown sugar and it looked and tasted horrible.  tsk.
Source: taste.com
Mini Toblerone Muffins

Ingredients

• 1 cup plain flour
• 1/4 cup cocoa powder
• 2 teaspoons baking powder
• 1/3 cup brown sugar
• 60g butter, melted, cooled
• 1/3 cup milk
• 1 egg, lightly whisked
• 100g Toblerone milk chocolate, chopped

Method

1. Preheat oven to 180°C. Grease two 12-hole 2-tablespoon capacity mini muffin pans or line with paper cases.
2. Sift flour, cocoa and baking powder into a bowl. Stir in sugar. Make a well in the centre.
3. Whisk butter, milk and egg in a jug. Pour into well. Add chocolate and gently fold until just combined. Three-quarter fill muffin cases with mixture. Bake for 10 to 12 minutes or until a skewer inserted into the centre comes out clean. Stand muffins in pan for 5 minutes. Serve warm.

Notes

• Hint: To make 12 regular-sized muffins from this mix, bake in a 1/3-cup capacity muffin pan for 15 to 18 minutes.

Beautiful Sunday

We were expecting visitors but they called to said that they were not coming.  The whole family were not feeling well, poor thing.  Its tough to have family members falling sick one after another.  So we stayed home cos we did not plan to go out.  I cooked ayam masak merah for lunch.  I was planning to bake for my visitors, since they were not coming, I kept everything in the fridge heeh... Lazy me.

Ouh ya and we need a new rice cooker cos ours' spoiled liao... haiz.

Ayam masak Merah

Ingredients:

1/2kg boneless chicken (clean add salt and tumeric powder and fry)

Blended Ingredients:

1 cup dried chilies

1 thumb ginger

3 cloves garlic 

1 red onion

1 red onion (sliced)

Lime leaf (I used lime zest)

1/2 cup tomato sauce

season with salt and sugar

Oil for frying

Methods:

Heat oil, pan fry chicken (half cook) and put aside

Saute sliced onions once soft add in the blended ingredients (constant stirring, until you can see oil come out from the sides)

Add in salt, sugar, tomato sauce and lime leaf (i used lime zest)

Mix well and add the half cook chicken in.

Mix well cook until the gravy is slightly reduced

This is my mom's recipe. 

After lunch we watched tv.  It was a sunny Sunday .... and ... Esa suggested we go for a shoot. And we did lol ... so much for a stay at home Sunday... I had film to finish anyway.  I brought my fisheye 2 and superheadz.  Esa brought his Fed 5B and LCA+.  We took the MRT to Punggol.

We walked to the waterway.  I'm so excited cos there's a lot you can capture ... father-daughter cycled ... mom and kids kite-flying ... kite-flying enthusiast flew huge kites.  At the sides there's a man giving away FREE kites ... so we took and play ... so random ... rite??!! ... it was fun ... after that we continued our walk and shoots.

We went to the water playground. So many kids!!!! ... families with they picnic mats, food, bicycles, bathing suits ... wow ... the last time we were here it was quite dead ...guessed now people get to know about it so it was quite packed.  I had so much fun ... I finished my 2 roll of films so we decided to go home.

We went NTUC to get some stuff ... and hmmm ... I think I should do baking lah since I won't be cooking dinner.  I baked Pepperoni Pizza Puffs. But this time round there's no pepperoni at home so I substituted it with hotdogs.  I cut it into small cubes. 

Pepperoni Pizza Puffs

This recipe was taken from Kirbie's Cravings

Ingredients:

171g cup flour

3/4 tsp baking powder

200ml milk

1 egg

1 1/4 cup shredded cheese (I used cheddar and mozzarella)

4 ounces chopped pepperoni (or hotdogs)

Directions

1. Grease a mini muffin pan with nonstick cooking spray.

2. In a large bowl, combine flour, baking powder, milk, egg, cheese, and pepperoni, stirring until completely mixed.  Spoon batter into the prepared mini-muffin cups about 2/3 full.

3. Bake in an oven preheated to 400 degrees for 15-17 minutes. Serve while warm.

So we had puffy for dinner.  I was blog-hopping when I was The Kitchen Witch's blog. went to the kitchen took out everything ... ahah ... I have all the ingredients ... so another round of baking for me.

Banana, Chocolate Chip and Granola Muffins

• 1 1/2  cups plus 2 tbs. all purpose flour, divided
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 cup mashed ripe bananas (2 or 3 bananas) (I omit)
• 3/4 cup white sugar
• 1 egg, lightly beaten
• 1/3 plus 2 tbs. butter, melted and divided
• 1 1/2 cups granola, divided
• 1/2 cup chocolate chips
• 1/3 cup packed brown sugar
• 1/8 tsp. cinnamon

Preheat oven to 375F/190C.  

Lightly grease 12 muffin cups or line with muffin paper liners.  

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt.  

In another bowl, beat together bananas, sugar, egg and melted butter.  

Stir the banana mixture into the flour mixture until moistened.  

Then stir in the  granola, and chocolate chips.  

Do not over mix.  

Spoon batter into prepared muffin cups.

In a small bowl, mix together brown sugar, 2 tbsp. flour, cinnamon and melted butter.  

Then stir in 1/2 cup granola.  

Sprinkle topping over muffins and gently press into batter.

Bake in the oven for 18 to 20 minutes, until a toothpick inserted into the center of muffin comes out clean.

This recipe is super easy and fast.  After all that it perfumed the whole kitchen with cinnamon's smell lol ... I brought to office cos I think its nice to have muffins for breakfast.  Definitely nicer to consume while its warm cos of the melted chocolate chip.  Yummy goodness.  

Sunday was beautiful and fruitful too.  See you soon Sunday!

Dark Chocolate Cupcakes (with Reese’s PB Cup Center)

*Photos has been deleted


A wet wet Monday. Its been raining since morning ... my laundry is piling up ... sigh .. since I cant do my laundry I decided to bake.  Oyin came over ... nope not to help out but it been awhile since we last have our siblings bonding time.


He came at abt 1pm ... I waited for him cos I asked him to get me butter ... forgetful me forgotten to buy butter for baking.  Hubby was busy revising for his last paper today. So Oyin and me do our baking ... after that we went Chinatown, Lomography Gallery Singapore.  Oyin wanted to pick up a new hobby.  The SM was quite busy so we didnt want to disturb him after that we went Plaza Singapura.  


We went Pastamania for fuel ahahha since I did not cook =D ... After that got our tickets to watch Alvin and the Chipmunks 3 ... it was fun ... 


and after that we call it a day lar ... exhausting abis.


Below is the recipe for the cuppies.  This is my 2nd attempt ... I love this recipe very easy and fast too ...


Adapted from Cook’s Illustrated


Makes approx 12 (I got 15 out of it with plenty of batter left on the sides of the bowl for me to enjoy. What?)Ilah: I got 16 cuppies maybe my cups are slightly smaller.


Ingredients


114g 8 Tbsp unsalted butter
60g (hershey semi-sweet) 2 oz bittersweet chocolate, roughly chopped (I used Ghiradelli)
60g (hershey cocoa powder) 1/2 cup (1.5 oz) Dutch processed cocoa (or regular if that’s what you’ve got handy)
85g (All-purpose IS plain flour) 3/4 cup (3.75 oz) All-purpose flour
1/2 tsp baking soda
3/4 tsp baking powder
2 eggs
170g 3/4 cup (5.25 oz) granulated sugar
1/2 tsp salt
118ml 1/2 cup (4 oz) sour cream (you could use reduced fat, but really…why bother)
12-15 mini Reese’s Peanut Butter Cups

Directions


Preheat oven to 350°F (177°C). Line tin with cupcake liners. 

Combine butter, chopped chocolate and cocoa in a small bowl. Microwave 30 seconds then stir. Microwave at 15 second intervals until smooth. (It only took me the first 30 seconds plus 15 more before it was smooth and glossy.) Don’t overheat! Alternately, you can get fancy and use a double boiler, or a glass bowl over a pot of simmering water. I use the dbl boiler method.

Cool until barely warm.

In small bowl, combine flour, soda and powder.

In a medium-ish bowl, beat the eggs then whisk in the sugar and salt. Add the cooled chocolate mix, beating until smooth and well combined. Sift 1/3 of the flour mixture into the chocolate mixture. Whisk until fully combined. Add sour cream, mixing well, then add remaining flour mixture, whisking till flour is fully incorporated and batter is thick.

Scoop batter into lined tins using you preferred method—spoon, ice cream scoop, measuring cup. Place a mini Reese’s cup in the center of each cake. Press into the batter until nearly level with the top.

Bake 15-20 minutes (original recipe said 18-20 but mine were most definitely done at 15 minutes). Check doneness with toothpick. If it comes out clean, you’re good. Mine was 20mins.

Cool for 5-10 minutes in the pan, then move to a wire rack to cool thoroughly before frosting.


Fluffy Peanut Butter Frosting


Adapted from browneyedbaker.com


Easily covers 18 cupcakes, and that’s if you have a heavy hand.



Ingredients

200g or 3 big spoonful 1 cup creamy peanut butter
75g 5 Tbsp unsalted butter
220g 2 cups powdered sugar
1 small pkt 1/2 - 2/3 cup whipping cream (heavy cream) adjust as necessary - add more if it looks like it needs it. Go wild.

Directions


Beat peanut butter, butter and powdered sugar until thoroughly combined. Add cream and beat until light and fluffy. Give it a few minutes to get nice and pale and lovely. Lick the beaters. No, really. Do it. It’ll make you feel like a kid again. (I did not do this eh ... fasting tao )

Spread onto cooled cupcakes or pipe with your preferred decorating tip.

Rich Oreo Chocolate Brownie

It looks rather burn ... hahahha yup its burned orite ... so I have to call S.O.S for another birthday cake.  I'm not to sure what went wrong cos my cake dowan to set after 45mins its still runny... and I put it in longer can crank up the heat, left if for a while and it got burned hahaha haiz ... it tasted ok thou ... =D


*Photos removed

Source: Kak Rima


Ingredients
225g Butter
240g Cooking Chocolate (I used valrhona) [I used hershey]
3 grade A eggs
1 tsp Coffee Powder
1 tsp Vanilla Essence
250g Castor Sugar (I used 200g but will definately stick to 250g next time)
60g Flour*
40g Cocoa Powder*
1/2 tbsp Baking Powder*
1 tsp Salt* (* mixed together)
1 1/2 packs Oreos Cookies - break & mix with 15g Flour (I used 1 pack)


Method
1. Melt chocolate using double boiler.. add in butter and Stir till smooth... let it cool

2. Whisk eggs, coffee powder, vanilla essence and sugar till smooth. Add in chocolate mixture and stir till well combine. Fold in flour mixture and mix it slowly. Finally fold in Oreos..

3. Bake on a preheated oven of 170C for 45 min using 31x29x4cm brownie pan.

4. Once cool.. cut your brownie according to ur preference

Happy Birthday to You!

*Photos has been deleted


Took half day yesterday to cook up a storm.  Storm abis ... anyway I did not get anything for E this year ... Sad eh ...

I have been planning for this dinner for quite sometime.  Since he's been asking me to cook the Jamaican Chicken ( he saw Nigella cooked on tv) so I took down the recipe.  To company the chicken I cooked  German Potatoes which I got recipe from Mrs Farik and as for the Shrimp cocktail I stumbled upon it a few days ago. As for the 'burnt' Rich Oreo Chocolate Brownie I got it from Kak Rima @ www.bisousatoi.com.

Recipes will be on another post. aite

Kek Batik Marie

I can't remember the last time I make this cake (you don't need to baking it, just cook and super easy) it could be more than 5 years ago.  So I decided to make it again ar previous my aunt showed me how to do it and roughly I think I can remember lar.  Actually its so easy that you can put anything you like ...
*Photos has been deleted

Ingredients


1 bag of Marie Biscuits
Butter
Sugar
Vanilla Essence
Cocoa powder/Milo powder/Holicks (up to you)
Milk (to bind the ingredients together
Sliced Almond (optional, I happen to have balance so I put it in)

Methods


Heat butter and sugar in a wok.  I use a wok so its easier to work with.
Once the butter is melted and the sugar dissolve add vanilla essence and milk and cocoa power
Mix well and let it simmer abit
Break the biscuits into 2 or 4 mix it to the liquid mix.  Mix well
Off heat.
Press it in the container try to make it as smooth, level and compact as possible.

optional: dust it will cocoa powder, drizzle with chocolate, sprinkle with chocolate chips

Tapak Kuda (Horse Shoe)

Sun is the last day to baking and need to wrap up really soon.  So many things to do so little time.  I'm exhausted cos I came home at 4am and I deserved a good rest but no ... people have to wake me up early in the morning ... I had miss call as early as 8am!!! and messages kept coming it.  I left so irritated cos I can't go back to sleep so I decided to make full use of the day.


Dragged myself to the toilet (with 4hrs of sleep I hit the wall in the way to the toilet).  Sunday was quite fruitful, I bake tapak kuda and kek batik (will upload later).  Day time tapak kuda looked skinny hee hee ... after break fast I did one more batch it looks much better lar ...


Note to self: When cracking eggs, crack in a small bowl and transfer to the big bowl do not crack straight in the big bowl cos u never know u'll get bad eggs.  Cos after cracking 6 eggs ... the 7th egg is a bad egg and I have to throw all of it so wasted.  Lesson learn.


*Photos has been deleted

Ingredients

10 eggs yolks

5 egg white white

225g Castor sugar

110g plain flour or refined flour (I use the Hong Kong flour)

10g milk powder or vanilla ice cream flour

135ml melted butter

1 tbsp sponge stabilizer (ovalette)

1 tsp vanilla essence

1 tsp chocolate flavoring (I used chocolate emulco)

1/2 tsp baking powder

Nutella or chocolate hazel nut paste for filling

Method

1. Combine eggs, sugar and stabilizer.. whisk at low speed and then to medium high speed on ur stand mixer and whisk for a good 8 mins or till thick and fluffy. Add sifted flour, milk and baking powder. Beat again till well mix.

2. Add in the cool melted butter and vanilla essence, mix well.

3. Take five scoops of batter and add chocolate paste to it.. put it aside. Place the rest of the plain batter into a big piping bag.

4. Prepare two greased with baking paper (10x10x1").. Pour chocolate mixture and spread evenly in pan. Then pipe in plain batter on top of the chocolate batter (the reason being so that the the plain batter will not mix with chocolate batter) For some reason I did the other way round cos I did not read the instruction hee hee

5. Bake in oven at 180c for 20-25 minutes. Cool slightly (mine was done within 15mins)

6. Remove cake from pan. Cut around edge of cake... ( i cant be bother hehe) Spread Nutella. Cut cake into 
two or more. 

Roll into two tightly.. wrap with clingwrap.. store in refrigerator.

Becos I had so much fun ... I made 2 batches ... hee hee ... 

Source: Kak Rima