Friday, December 21, 2012

One-Bowl Chocolate Cupcakes (Martha Stewart)


This December is a very busy month for me, both work and personal. Basically I need to attend a lot of meetings, my boss is super on, everyday will call for meetings. Sometimes just sit in the meeting room throughout the whole day and have to call for delivery lunch. At home, I am fully occupy by my kids. Little kicker is now very cling to me, as long as he see me, he will want me to stay with him, unless he is able move around the house freely instead of "locking" him inside the 6 panels haenim play yard. As for dear daughter, she will also want my attention, she is still feel insecure sometimes.

My busy schedule has left me with no time to do any baking, net surfing, blogging... I am able to do some blog hopping during the journey from work place to home using mobile phone. So baking buddies, I still visit your blog now and then but just not able to leave any comments. I have a lot of planning on my To Bake List but none can be done, I even have no time (I was not feeling well too) to bake a cake for dear daughter and dear brother's birthday. So for the 1st time, we bought a birthday cake instead after I started my baking journey.

Dear daughter requested that she wanted to bake chocolate cupcake, I kept "postponed" the timing to do the baking hoping she will either forget or forgo this idea, simply cos I was too lazy hahaha.... But too bad, even I dragged till night time, she still reminded and insisted on the baking. Thus, I decided to let her try on the easiest recipe so I googled for one bowl chocolate cake.


Initially I wanna omit the chocolate ganache (mummy to lazy to melt the chocolate heeheehee) but dear daughter insisted of having it so no choice lol. I didn't follow the recipe of ganache from Zoe, I just aga aga (estimation) to come out my own measurement.



This should be my last post for year 2012, dun think I have time to post again since there are a lot of christmas shopping to be done and gathering to attend.
I will see you at 2013. In the meantime, I wish you a Merry Christmas and a Happy New Year!
 



This post is for Cook like a Star, organised by Zoe from Bake for Happy Kids, Baby Sumo from Eat your heart out and Riceball from Riceball Eats. Cook like a Star - December 2012 - Martha Stewart




This post is also for Tea Time Treats hosted by What Kate Baked and Lavender Lovage. December theme - Chocolate


Recipe from Bake For Happy Kids, originated from Martha Stewart.

Ingredients : 13 cupcakes
3/4 cup unsweetened cocoa powder  
1 1/2 cups all-purpose flour (I used 170g)
1 1/2 cups sugar (I reduced to 250g)
1 1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk (I do not have buttermilk at home so I used 3/4 tbsp lemon juice + milk and add up to 3/4 cup)
3 tbsp safflower oil
1 tsp pure vanilla extract (I used 1/2 tsp vanilla powder)

Method :
1. Preheat oven to 350ºF (or 160ºC fan-forced)
2. Line standard muffin tins with paper liners, set aside. 
3. Sift together cocoa powder, flour, sugar, baking soda, baking powder, vanilla powder and salt into a large bowl. 
4. Add eggs, warm water, buttermilk, and oil, and mix until smooth, about 3 mins. Scrape down the sides and bottom of bowl to assure batter is well mixed.
5. Divide batter evenly among muffin cups, filling each 2/3 full. 
6. Bake until tops spring back when touched, about 20 mins (I baked mine at 25 mins), rotating pan once if needed. Transfer to a wire rack, let cool completely.

Chocolate Ganache
150g chocolate
50g milk
40g butter

 Method :
1. Double boil the chocolate and milk until chocolate is melt.
2. Spoon onto the cupcakes and decorate as desire. (I am too lazy to pipe so just asked dear daughter to used the spoon :P)

Verdict?
The cupcakes are moist, soft, chocolatey, totally a fuss-free recipe and yield good result. This is a keeper recipe when you are looking for a quick, easy and yet delicious cake.





Monday, December 3, 2012

Bacon Wrapped Scallop & Food for Little Kicker's Birthday Party



This is one of the dish that I prepared for my little kicker 1st birthday party on 29 September 2012, just only managed to take a few snap when serving since this dish was only started to prepare an hour before the guests arrival.


Recipe from here.



Ingredients:
1kg XL scallops (about 40 pieces)
600g bacon (about 20 slices)
Tooth picks

Method:
1.    Wrap the bacon around a scallop nicely and secure with a tooth pick.
2.    Heat up a stir-fry pan and lightly grease the pan.
3.    Add the bacon-wrapped scallop on the pan and pan-fry both sides of the scallops until brown.
4.    Turn the bacon-wrapped scallops sideways so the side of the bacon touches the pan.
5.    Cook until the bacon becomes crispy all around. Dish out and serve immediately.

Verdict? 
 This is a simple and easy to prepare dish and yet so delicious, all my guests given compliments on it. Dear sis who dislike scallop, praised on it too.

Initially I dun intend to hold any party to celebrate my little kicker's birthday, however dear husband said that we have to be fair to him since we had celebrated for his sister 1st birthday but he still respect my final decision. Thus, this celebration was decided very last min and we only invited very closed ones which were about 20+ pax.

Dear husband intended to cater buffet as he do not want to tire us out but I insisted of cooking ourselves since only a few of us (at 1st I thought was only 10+ pax lol). Here are some of photos taken on the food, nasi lemak party (missed out 2 more dishes and 1 dessert, photos taken before bringing out these dishes)! My guests were very impressed and happy on the food as mostly were home cooked, they commented better than catering heeheehee...
  




Wednesday, November 28, 2012

Steamed Moist Chocolate Cake II


After I made the steamed moist chocolate cake and I love it a lot, I made another one again a week later to bring along during my weekly visiting to dear mum's place.


For this cake, I added chocolate chips but I added when the batter was still hot so the chocolate chips actually melted, so when cake was sliced, some parts were very moist cos of the melted chocolate chips but very chocolaty delicious.

I am submitting this post to Aspiring Bakers #25: Steaming Hot Cakes (Nov 2012), hosted by Miss B of Everybody Eats Well in Flanders.

For Cake :
Ingredients :
180 g butter
180 g caster sugar 
200 g full cream evaporated milk 
 2 eggs, slightly beaten with fork
100 g plain flour
50 g cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp vanilla extract or 1 tsp vanilla essense
1 tbsp of rum 


50g chocolate chips

Methods :
1. Combine caster sugar, evaporated milk, vanilla extract or essense, rum and butter in a saucepan. Stir over low heat until sugar is dissolved and butter is melted, turn off the fire and keep warm.
2. Add the beaten eggs into the slightly cold evaporated milk mixture and stir till well mix.
3. Sift the flour, cocoa powder, baking powder and baking soda into a large mixing bowl, then pour the eggs mixture over the flour and stir till well mix (cake batter should be runny - mine is like the batter for brownie)
4. Heat up the steamer.
5. Lined and greased a 8" round baking pan.
6. Pour half of the batter into the lined pan and sprinkle chocolate chips on top of the batter and pour the remaining batter.
7 Place the pan into the steamer and cover the top of the pan loosely with a piece of aluminium foil.
8. Cover the steamer and steam over medium heat for 45 mins. (I steamed for nearly 55 mins, until skewer came out clean)
9. Cool the cake in pan before turning out for further decoration. 

For Frosting :
100g chocolate, chopped into small pieces
25g milk

Method :
1. Double boil the chocolate and milk until chocolate is melt.
2. Pour onto the cake and chill the cake.

* This amount of chocolate ganache is not sufficient to coat the whole cake, you need to increase the amount of chocolate if you want to frost the entire cake. 


Note :
** One of my department gal likes this cake a lot, she actually made one for her husband. She said she omitted rum as she has none at home, her comment is the cake is tasted so so much better if with rum.

Friday, November 23, 2012

Cheddar Cheese Butter Cake II & My Wedding Anniversary


If not because of Jessie blogging about her wedding anniversary, I nearly forgot about mine lol. Actually I am also too late to blog about it since my anniversary was over for a few days :P. Times flies, I already married for 12 years (my R.O.M was exactly a year before my customary wedding).

Jessie asked whether she has any chance to see my wedding photos, initially was too shy to show but since she asked liao so must at least show something to her :P. So I decided to post up 2 photos that can't see my face too clearly, not as pretty as Jessie so better do some hiding hahaha....I guess you might not be interested to view as well since such old photos :P. Well, perhaps next time if there is a chance, I will showcase the rest.

The photo quality is not good since I have to scan from hard copy, the samples that given back by the studio. There was no digital copy for studio shooting during my time, revealed my era again lol.



Alright, enough of , now back to my bake.


This cake was baked so long ago that I nearly forgot about it, hesitated whether to post it up since so "old" but decided to go ahead to document down all my bakes if possible, be it nice or not, fail or success since this is a platform for me to refer on all my bakes and cooking.


Recipe adapted from Passionate About Baking.


Ingredients: 2 x 8"x3"x3.5"
250g butter
170g sugar (I reduced to 150g)
4 eggs, lightly beaten
85g cheddar cheese (I used 6 slices shredded)
1 tsp vanilla extract
100ml milk
280g plain flour 

1 tsp baking powder

Method:
1. Cream butter and sugar till light and fluffy.
2. Add eggs one at a time and mix till incorporated.
3. Add cheddar cheese and mix till well combined.
4. Add vanilla extract and mix well.
5. Sift flour and baking powder together.
6. Add 1/3 of the flour into the mixture, followed by milk. Alternate flour and milk and end with flour. Mix till incorporated.
7. Pour into a loaf pan and sprinkle some cheddar cheese on top.
8. Bake at 180C (160C fan oven) for 55mins.


Verdict?
The cake is soft and moist, salty sweet and full of cheesy fragrance, really nice. All my colleagues likes the cake, IK (gave a loaf to her for helping me to queue to buy bak kwa (Chinese-style pork jerky) said her cake finished within 2 days. I much more prefer this recipe compared to another one that I tried before.


Tuesday, November 20, 2012

Nutella Cake



 Did I ever mention that I am an nutella craze? I can hug a big tub of nutella and gulp down non stop using a spoon while watching TV drama or reading books. I quit this bad habit many years ago ever since I need to watch my waistline. 


However during my maternity leaves at home, this bad habit came back and haunt me. I picked it up again and within 3 days, I can finished the giant tub of nutella which I think is 750g, scary right! Of course I dun do it anymore, I cannot afford to load more fats on me  hahaha...


Since I still have 2 big tub of nutella at home, I am looking for some recipes to get rid of it. Recalled that I ever saw this recipe in one of my baking books collection, quickly flipped through all the books to hunt for it lol. This cake was baked almost 1/2 year ago, I still have 1 tube unopened nutella and 1/3 tube opened one in the fridge now, need to find chances to get rid of it.


Recipe from Agnes Chang I CAN BAKE

Ingredients: (for 9"/22cm round cake pan but I used 8" and a few cupcakes)
250g butter, softened
200g soft brown sugar
4 eggs, lightly beaten
300g self raising flour, sifted
5 tbsp milk

6tbsp or more Nutella chocolate hazelnut spread
60g hazelnuts, chopped coarsely (I used walnuts)

Method:
1. Put all the ingredients for cake into a mixing bowl and beat until light and fluffy.
2. Pour 2/3 portion of the cake mixture into a greased and lined round baking tin and spread evenly to level. 
Spoon the Nutella chocolate hazelnut spread in six blobs (I put more).
3. Top with the remaining 1/3 portion of the cake mixture, swirl a few times with a skewer, then smooth the top.
4. Sprinkle chopped hazelnuts (I used walnuts since dun ve hazelnuts on hand) on top of batter and bake in a preheated oven at 180C forabout 45minutes to 1 hour or until cooked and golden brown. (Pls cover the cake with aluminium foil if the cake starts to brown too fast)
5. Remove, leave to cool before serve.

Verdict?
The cake is soft and fluffy, tasted so good with the nutella. This is so easy to whip up that you can have it 
anytime when you are craving for butter cake.



Thursday, November 15, 2012

Cempedak Butter Cake



For the past few nights, there was very nice baking aroma came from my neighbours, must be Indian neighbours baking for their Deepavali. It smell so nice that made me miss my baking, although I have the urge of baking but I am too tire and of course, too lazy to take any action hahaha....


This cake was baked on August 2012. I am a big fan of jackfruits but not cempedak, even if I see cempedak in supermarket or fruits store, I seldom have the urge of purchasing it. However when I saw this cempedak butter cake and the rave from 鲸鱼蓝蓝蓝, I decided that should give it a try.


I remember I saw cempedak in the supermarket quite a few times but when I wanna buy, I can't locate any :(. Thus, this recipe was shelved it for quite awhile until I saw a few packs of cempedak at my mum's place that bought by my sis! I quickly "snatched" 2 packs from her hahaha...


Recipe adapted from here.

Ingredients : (for 7" square cake pan)

225g butter
90g castor sugar
4 eggs
240g cake flour
1/2 tsp baking powder
4 tbsp milk
110g cempedak meat (mashed)

Method :
1. Beat butter and caster sugar until light and fluffy
2. Add in egg, one at a time, beating thoroughly after each addition.
3. Fold in sifted flour, using spactula.
4. Add in milk and cempedak meat, mix well.
5. Pour the batter into the cake pan and bake in pre-heated oven at 180C for 35-45 mins or skewer comes out clean.


Verdict?
The cake is very moist and tender, strong aroma in smell but tasted not as strong.

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