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.

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

Espresso-Chocolate Shortbread Cookies

Okay this will be my last cookie baking for this month eh hee hee ... I had fun lah although of rejected cookies hee hee I learnt my mistake, what I should and should not do..... erm I think hee hee anyway ... this shortbread cookies are super easy to make.  A good recipe for lazy person like me hahahah ... Stumble upon Smitten Kitchen while blog-hopping. 

I love the smell ... my entire house smells of coffee last nite ... 

*Photos has been deleted

Ingredients


1 tablespoon instant espresso powder
1 tablespoon boiling water
2 sticks (8 ounces) unsalted butter, at room temperature
2/3 cup confectioners’ sugar
1/2 teaspoon pure vanilla extract
2 cups all-purpose flour
4 ounces bittersweet chocolate (plain, or a toffee variety), finely chopped, or 3/4 cup store-bought mini chocolate chips
Confectioners’ sugar, for dusting (optional)

Method



1. Dissolve the espresso in the boiling water, and set aside to cool to tepid.


2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and confectioners’ sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Beat in the vanilla and espresso, then reduce the mixer speed to low and add the flour, mixing only until it disappears into the dough. Don’t work the dough much once the flour is 
incorporated. Fold in the chopped chocolate with a sturdy rubber spatula.


3. Using the spatula, transfer the soft, sticky dough to a gallon-size zipper-lock plastic bag. Put the bag on a flat surface, leaving the top open, and roll the dough into a 9 x 10 1/2 inch rectangle that’s 1/4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days.


4. Position the racks to divide the oven into thirds and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.


5. Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and, using a ruler as a guide and a sharp knife, cut the dough into 1 1/2-inch squares. Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet.


6. Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point. The shortbreads will be very pale–they shouldn’t take on much color. Transfer the cookies to a rack.


7. If you’d like, dust the cookies with confectioners’ sugar while they are still hot. Cool the cookies to room temperature before serving.

Yeah success!  So come Sunday will be tapak kuda (horse shoe). All the cookies recipes i tried this month are all 1st attempt except the Almost Famous Chocolate Cookies from Kak Rima which I've done it for a couple of times.  You should try it too ... infusing the coffee oil in the egg overnight makes a difference tao so try ok ...