• 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.

__________________________________________________________________________

 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.


  • Mar
  • 29
  • 2012

scones with strawberry jam and whipped cream

scones

I’m so sorry! I’ve been procrastinating for far too long now. You could blame it on my morning sickness, Alhamdulillah I’m 6+ months pregnant now, and experienced horrible morning sickness till 4+ months.  It took another month or so for me to get back into my cooking/crafting/organising mojo. I’ve got heaps of posts on standby waiting to be published and here is one for today.

scones

Who can resist good’ol traditional baked scones with a bit of jam and whipped cream? I sure can’t! These are mouth watering and perfect for breakkie on the weekends with your loved ones.

RECIPE FOR BASIC SCONES
Adapted from Taste

Serves: 16
Prep time: 15 mins
Cook time: 20-25 minutes

Ingredients

Plain flour, for dusting
3 cups self raising flour
80 gram butter, cubed (at room temperature)
1 to 1 1/4 cups milk
strawberry jam and whipped cream, to serve

 

Method

1. Preheat oven to 200°C. Dust 2 flat baking trays lightly with flour.

2. Then sift the self-raising flour into a large bowl. Using your fingertips, rub butter into flour until mixture resembles breadcrumbs.

3. Make a well in the centre. Add 1 cup of milk. Mix with a flat-bladed knife until mixture forms a soft dough, adding more milk if required. Turn onto a lightly floured surface. Knead gently until smooth (don’t knead dough too much or scones will be tough).

4. Pat dough into a 2cm-thick round. Using a 5cm (diameter) round cutter, cut out 12 rounds. Press dough together and cut out remaining 4 rounds. Place scones onto prepared baking trays, 1cm apart. Sprinkle tops with a little plain flour.

5. Bake for 20 to 25 minutes or until golden and well risen. Transfer to a wire rack. Serve warm with strawberry jam and cream.


  • Nov
  • 17
  • 2011

apple crumble cake with vanilla custard

apple cake
We always have granny smith apples in our fruit basket at home. Heaps of them. 1- Because they are cheap and 2, because we love eating them just like that. So whenever I’m invited over to someone’s place for tea and need to make something easy/quick, this cake is exactly what comes to mind.

apple cake1

I think from memory, I’ve made this cake 4 times over the last few months and everytime it has been a hit! And here is where I stole this fabulous recipe from, My Recipe Stash. But of course, with my own slight variations to it.

apple2

It is very soft, crumbly and deliciously good when served with a dash of vanilla custard or even a scoop of vanilla ice cream. And don’t forget the cuppa, they go hand in hand 🙂

 

RECIPE FOR APPLE CRUMBLE CAKE WITH VANILLA CUSTARD
Cake recipe adapted from My Recipe Stash with slight variations

Serves: 12
Prep time: 20 mins
Bake time: 60 mins

Ingredients for the cake batter

1.5 cups self raising flour
2 eggs
3/4 cup oil
1/2 cup brown sugar
1/2 cup caster sugar
1.5 tsp cinnamon powder
1 tsp vanilla essence
1/2 cup plain yoghurt
2 granny smith apples, skin and core removed and cubed

Method for cake batter

1. In a large bowl, combine the wet ingredients such as oil, vanilla essence and yogurt with a manual whisk. Then gradually whisk in the eggs one at a time.

2. In another large bowl, sift all the dry ingredients and fold them in gently into the wet bowl.

3. Add the apples in and stir to combine.

4. Pour the cake batter into the tin and top it with a crumble layer (see recipe below on how to make crumble)

 

Ingredients for the crumble layer

3 tablespoons plain flour
2 tablespoons brown sugar
1.5 tablespoons unsalted butter (room temp)
Sprinkling of cinnamon

Method

1. Preheat the oven to 170 degrees. Line and grease the bottom and sides of a 22cm springfoam tin.

2. Mix the crumble ingredients, rubbing together with your fingertips to create crumbs.Sprinkle evenly ontop of cake batter.

3. Bake for 50-60 minutes until the crumble is golden and when a skewer inserted comes out clean.

4. Leave to cool and serve with vanilla custard

 

Ingredients for vanilla custard
Adapted from Taste

1 cup milk
1 cup thickened cream
1 vanilla bean (or 1 tsp vanilla essense)
4 egg yolks
1 tbsp cornflour
1/2 cup caster sugar

Method for vanilla custard

1. Combine milk and cream in a small saucepan. Add in vanilla essence and place over medium heat. Whisk constantly using a hand whisk for 5 minutes or until thickens. Do not allow to boil. Remove 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 minutes or until custard thickens and coats the back of a metal spoon (do not allow custard to boil, as it might curdle).

 

 


  • Nov
  • 12
  • 2011

oreo buttercream chocolate cake with choc ganache

oreo cake

This cake combines both my love for chocolate and oreos. Ever since I found the perfect moist chocolate cake, thanks to my beautiful Aunt Nola, I’ve added many frosting variations to it. I’ve tried making this cake with an orange cream cheese frosting, strawberry buttercream and the classic chocolate ganache. All of them go down pretty well with this cake. But how about combining this chocolate cake recipe with buttercream + chocolate ganache and oreo biscuits? Its absolutely delightful and heavenly! Even my neighbours couldn’t thank me enough. But I really do apologize for the ugly looking cake as I am not a perfectionist in cake decorating. Can you tell I sliced my cake in 3 different heights…gaah! The perfectionist cake department would have to be my sis. Mashallah, she is one good baker and so is her hubby ( I think they might even open a cakery soon).

But don’t judge a book by its cover, because this cake is to die for!

RECIPE FOR OREO BUTTERCREAM CHOCOLATE CAKE WITH CHOC GANACHE
Oreo buttercream recipe adapted from various sources
Chocolate cake recipe adapted from my Aunt Nola
choc ganache recipe adapted from Nigella Lawson

Serves: 12
Prep time: 30 mins
Bake time: 1 hour
Assembly time: 10 mins

Ingredients for chocolate cake

2 cups plain flour
1 tsp bicarbonate soda
1 tsp baking powder
3/4 cup cocoa powder
2 cups caster sugar
1 tsp salt
1 cup milk
1 cup vegetable oil
2 eggs
1 tsp vanilla essence
1 cup hot coffee (made from 1 tsp coffee)

Method for chocolate cake

Preheat oven to 170°c.

Line the base and sides of a 20cm diameter springfoam tin with baking paper.

Sift all the dry ingredients into a large bowl.

Pour all the wet ingredients into another large mixing bowl. Beat with an electric mixer until combined.

Then gradually add the dry ingredients into the wet bowl. Fold until well combined.

Pour batter into the cake tin and bake for 50-60 minutes until a skewer inserted comes out clean.

Ingredients for  buttercream

120g butter, softened
1 1/2 cups icing sugar, sifted
2 tbsp milk
2 cups broken oreo cookies

Method for buttercream

Use an electric mixer to beat the butter until it forms a pale colour. Then gradually add milk and icing sugar, beating until well combined. Finally add the broken cookie pieces and fold mixture.

Ingredients for choc ganache

200 g dark chocolate
50 g butter (or 160ml cream)
120ml milk

Method for choc ganache

In a saucepan, heat milk, butter and dark chocolates until melted. Stir to combine.

 

To assemble:

Once the cake it cooled, cut it in 3 even layers. Spread the oreo buttercream on the bottom layer and put the cake on top. Repeat this again. Then finally pour the chocolate ganache, covering the entire cake evenly.


  • Nov
  • 01
  • 2011

moist banana cake with cream cheese icing

banana

We love bananas! But, ever since the floods hit Queensland a couple of years back, we’ve stopped buying bananas. They were as high as $14.99 a kilo, yikes! However recently, prices started to drop to around $5-6 (at the market) and now we’re back  to eating them again!  But if you go to the local supermarket here,  they’re still selling them for around $9.

banana cake

For this cake, I used 4 really old and black bananas.  I bought them for $3.99 a kilo at the market.   Dad said ‘Wow, you must be rich!’ thinking that I had spent $10 a kilo just to make this cake! The secret to making a perfectly moist and yummy banana cake is to use extremely and I mean extreeeeemely ripe bananas to get the flavour, look and texture right. There was once when I used ordinary yellow bananas, it didn’t turn out quite as nice. So don’t be fooled by these pictures that have a yellow banana in the background, it has to be black and mushy, ok?

banana cake

Apart from celebrating the drop in banana prices, this cake was served exclusively upon the arrival of my aunt and uncle who came down to visit us from Malaysia. This is for you Uncle Dil and Aunty Nola, love you heaps!

RECIPE FOR MOIST BANANA CAKE WITH CREAM CHEESE ICING
Adapted from Exclusively Food, with slight changes

Serves: 12
Prep time: 15mins
Cook time: 1 hour

Ingredients

For cake:
1 1/2 cups self-raising flour
140g butter, softened
200g brown sugar
130g caster sugar
350g mashed ripe bananas ( 1.5 cups)
1/2 tsp vanilla essence
1/2 tsp bicarb soda
1/3 cup milk
2 large eggs
For cream cheese icing:
90g cream cheese, softened
45g butter, softened
210g (1 2/3 cups) icing sugar
1 1/2 teaspoons lemon juice

Method for cake

1. Preheat oven to 160 degrees Celsius fan-forced. If you don’t have a fan forced oven, preheat the oven to 180 degrees Celsius.

2. Grease the side and base of a 22cm diameter round cake pan. We use a springform pan for easy removal of the cake. Line base of the pan with non stick baking paper.

3. Place butter, sugar, banana, vanilla and eggs in a food processor.

4. Process for about 2 minutes. Scrape down sides of processor. Add milk and pulse to combine.

5. Sift flour and bicarb soda together into a large bowl. Add flour mixture to food processor and process until just combined.

6. Pour batter into prepared pan and bake for about 50-60 minutes, or until a skewer or knife inserted in the centre of the cake comes out clean.

7. Leave cake to cool on a wire rack.

8. Spread cooled cake with cream cheese icing.

 

Method for icing

Beat cream cheese and butter with an electric mixer until creamy. Add sifted icing sugar and beat until smooth. Add lemon juice and beat to combine. Spread icing over top and sides of cooled cake


  • Aug
  • 24
  • 2011

raya madness // peanut cookies

Its Eid! If you’re a traditional malay, you’d probably spent hours in the kitchen making traditional Eid cookies. Growing up in Malaysia, you’ll find hundreds of variety of cookies. From the traditional  bahulu and kuih bangkit to the more modern ones like chocolate marble and london almonds, you could not celebrate Eid without at least having one of each, after all, they are only tiny bite size cookies!

So for this Eidul adha, I decided to go somewhere in between. Not too traditional and not too modern. Something easy and simple to make. Of course my all time favourite – peanut cookies…the ones that melt in your mouth, yum!


PEANUT COOKIES
Adapted from Do what I like with slight modifications

Yields: 40 cookies
Prep time: 30 mins
Cook time: 20 mins

Ingredients

200g peanuts
200g plain flour
100g icing sugar
100g veg oil or peanut oil
1/2 tsp baking powder
1/4 tsp salt
1 egg yolk,lightly beaten with 1 tsp water for eggwash

Method

1.Preheat oven to 160 degrees. Grease and line a baking tray.

2. Put 200g peanuts in a wok and dry fry over low heat till just about brown. Then put into a blender and blend till it forms into a smooth powder.

3. Mix flour, baking powder, ground peanut powder, icing sugar and salt in a big mixing bowl till well combined.

4. Add in 100g oil and mix till a piable dough is formed. Shape into a small 20cent piece coin.

5. Apply egg wash and put in the oven for 20mins or until golden brown.

Note: These cookies are meant to be very soft due to the icing sugar used. Once you remove them from the oven, do not disturb them. Let it cool down.




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Category: cookies, desserts, in my kitchen
  • Aug
  • 22
  • 2011

raya madness // choc almond cookies

Raya madness translates to ‘Gila Raya” which means Eid madness. Eid marks the end of Ramadan and is a celebration for all Muslims around the globe. This is my first year (ever!) making eid cookies/biskut raya. I wanted to re-create the spirit of eid like we have back home in Malaysia, especially now that I have a child. Growing up in Malaysia, we always looked forward to celebrating eid. The food. The visits. The money. The atmosphere. Its such a huge celebration and one that I will surely treasure forever. I know my daughter will never experience that kind of eid (or maybe one day inshallah), but at least she can enjoy my homemade cookies.



So this Eid, my sister, step mum and I will make  a few batch of cookies each. Different varieties of course, and share them amongst ourselves. So in total, each of us get 10+ variety of cookies. Yay!  The cookies that I have/will be making are choc almond, peanut cookies and choc chip cookies. (edit: links added)

In spirit of this year’s eid, the next few posts will be in relation to malay traditional food commonly served during eid/raya. Enjoy!


RECIPE FOR CHOC ALMOND COOKIES
Adapted from Jom Masak Jom Makan-Makan

Yields: 100 cookies
Prep time: 20 mins
Cook time: 15 mins, for 1 batch (But you probably need a few batches depending on the size of your oven)

Ingredients

300g flour*
250g butter
250g chocolate, melted
190g caster sugar
200g cornflour*
2 tbsp cocoa powder*
200g almonds
1 tsp  vanilla essence
1 egg

*Sift these ingredients into a bowl

Method

1. Beat the sugar, butter and vanilla essence until fluffy.

2. Put the egg and chocolate and continue beating until well combined.

3. Add the sifted ingredients and using a spatula, gently fold the mixture.

4. Add the almonds and combine well. Do not over combine or almonds will start to break.

5. Put some mixture into plastic wrap and shaped them into a square long train (see photo above)

6. Once all the mixtures have been wrapped tightly, put them into the fridge for 2 hours until it sets.

7. Preheat oven to 180 degrees and grease a baking tray lined with baking paper.

8. Take out the cookie dough and remove plastic. Cut into 2cm thick and place on the baking tray. Bake for 15 minutes.

Click ‘Read More’ below to print out the recipe and leave a comment.





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Category: cookies, desserts, in my kitchen
  • Aug
  • 19
  • 2011

chocolate ripple bites

I’ve been attending Aussie Muslims (forum) iftaar for 3 years consecutively now. And at every single iftaar, a sister (May Allah reward her) never fails to make these super cute bite size dessert. Though, she puts a bit more effort into them by drizzling over some chocolate for that finishing touch. I just topped mine with a slice of strawberry. Now these are on their way to my sister in laws house, for iftaar. Impressive much?

RECIPE FOR CHOCOLATE RIPPLE BITES

Makes: 25
Prep time: 20mins
Chill time: min 6 hours (recommended overnight)

Ingredients

400g Arnotts chocolate ripple biscuit (1.5 packets)
600ml thickened cream
1/3 cup caster sugar
1 tsp vanilla essence
5 strawberries, sliced

Method

1. Using an electric mixer, whip the cream sugar and vanilla essence until thickened.

2. Lay 25 biscuits on a tray and put a dollop of cream mixture then sandwich it with another biscuit on top. Do this for the remaining 24 biscuits.

3. Using a star nozzle, put some mixture into the nozzle bag and squeeze the cream to form a nice shape.

4. Top with a strawberry slice and refrigerate for at least 6 hours, but I recommend refrigerating overnight.




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Category: cake, cookies, desserts, in my kitchen
  • Aug
  • 09
  • 2011

blueberry crumb cake

I love reading The Pioneer Woman. I think she is a fabulous writer, cook and photographer. She has been blogging for quite some time now and while I was browsing her blog, I came across this recipe. Though, I have to admit my cake is nothing compared to hers, so please head over there to check out her amazing blueberry crumble cake *drools*.  Mine, on the other hand, just doubled up in size. I accidentally read the method wrong and instead of using a large rectangular pan, I used a small round baking pan! But do come back here to try out the recipe. I’ve translated the American cooking measurements as I don’t like how they use ‘stick’ for butter.

RECIPE FOR BLUEBERRY CRUMB CAKE
Adapted from The Pioneer Woman

Serves: 12
Prep time: 10mins
Cook time: 45mins

Ingredients

For the cake:
1/4 cup butter + 1 tbsp additional butter
3/4 cup sugar
1 whole egg
1/2 tsp vanilla essence
2 cups flour
2 1/4 tsp baking powder
1/2 tsp salt
3/4 cup milk
2 cups fresh blueberries

For the topping:
6 tbsp butter
1/2 cup sugar
1/2 tsp cinnamon
1/2 cup flour
1/4 tsp salt

Method for Cake

1. Preheat oven to 170 degrees. Grease a 20 x33 cm baking pan and line with baking paper.

2. In a mixing bowl, combine butter and egg with cinnamon and sugar.

3. Add vanilla and mix.

4. Add flour mixture and milk alternately until totally incorporated. Do not overbeat.

5. Stir in blueberries until evenly distributed.

6. Pour batter in the baking tin.

7. In a separate bowl, combine topping ingredients with bare hands until it forms to a biscuit crumble. Sprinkle over the top of the cake.

8. Bake cake for 40 to 45 minutes, or until golden brown. Sprinkle with sugar.




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Category: cake, desserts, in my kitchen

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