Saturday, July 30, 2011
The first thing which comes to my mind is chocolate coated strawberry !!! AN oldie... but always good !
1 pack of fresh strawberry
8 oz bitter sweet chocolate
1. Wash the strawberry and pat dry
2. Melt the chocolate over a double boiler or microwave
3. Dipped the strawberry in the chocolate
Some tips here :
1. Do not use over ripe strawberry. For best result, use strawberry which are sightly green
2. Use a toothpick to dip the strawberry in the chocolate. Turn the strawberry upside down and insert the toothpick in a strofoam
Saturday, July 2, 2011
Been a while since I last baked... blame it on laziness :)
I finally dug out my bakeware ( lucky .. no cobweb yet *phew*) today to do some bake. Its 4th July here and the running peeps are having yet another party.
I had been making chocolate cakes and I really hate chocolate. So I decided to bake something which I really like- Carrot Cake
I saw this recipe from Joy of Baking.. it look easy enough for a lazy baker like me The only tedious part is grating the carrot.... I HATE grating Carrot !!!!!!
I decided to bake this in my bundt so I can "do away" with cream cheese frosting. A simple sugar glaze will be nice on the bundt
Carrot Cake Recipe:
1 cup (100 grams) of walnuts or pecans ( I used walnuts)
3/4 pound (340 grams) raw carrots (about 2 1/2 cups finely grated)
2 cups (260 grams) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
4 large eggs
1 1/2 cups (300 grams) granulated white sugar
1 cup (240 ml) safflower,vegetable or canola oil (or other flavorless oil)
2 teaspoons pure vanilla extract
1. Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven.
2. Butter or spray two - 9 x 2 inch (23 x 5 cm) cake pan and line the bottoms of the pans with a circle of parchment paper. ( I use a bundt)
3. Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
4. Peel and finely grate the carrots.
5. In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.
6. In bowl of electric mixer (or with a hand mixer), beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes). Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat just until incorporated. (Oppps.. I forgot the vanilla... but it still taste as good)
7. With a large rubber spatula fold in the grated carrots and chopped nuts. Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
8. Remove from oven and let cool on a wire rack. After about 5 -10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.For the cinnamon glaze
1. 1 cup of confectionery sugar- sifted
2. 2 tablespoon of buttermilk ( I do not have buttermilk.. and so I decided to use the normal milk ... of course.. buttermilk and milk are not the same. But it came out great)
3. 1 teaspoon of ground cinnamon
Mix until smooth, then refrigerate until thickened. Drizzle over cooled muffins.
This is really a simple recipe... try it :)
Friday, April 29, 2011
I just had to go and get a bottle of stout for this !
Gosh... the combination of chocolate and stout is heavenly. My small apartment smelled so good when the cake was baking in the oven.
1 cup stout ( I use chocolate stout)
1 cup ( 2 stick) unsalted butter
3/4 cup unsweetened cocoa powder
2 cup all purpose flour (220g)
2 cup sugar
11/2 teaspoon baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup of sour cream
1. preheat oven to 350F
2. Spray the bundt pan well. Make sure that it is well -coated
3. Bring the stout and butter to simmer over medium heat. Add cocoa powder and whisk till mixture is smooth. Set aside to cool
4. Whisk flour, sugar, baking soda and salt in a bowl
5. Using electric mixer, beat eggs and sour cream till well combined
6. Add stout mixture and beat just to combine
7. Add the flour mixture and beat a slow speed till just combined
8. Pour batter in the bundt pan and bake for approximate 60 minutes or when tester inserted into centre comes out clean
9. Cool for 5 minutes in pan and turn cake out to rack to cool completely
Chocolate Ganache Drizzle
6 ounces semi sweet chocolate chips
6 tablespoon heavy cream
1. Melt the chocolate and heavy cream over a double boiler until smooth and warm.
2. Drizzle over the top of the cool cake.
Saturday, April 16, 2011
1 ¾ cup flour
1 cup sugar
¾ cup non-dutched cocoa powder
1½ tsp baking powder
1½ tsp baking soda
1 tsp salt
1 cup nonfat buttermilk
3 mashed bananas, VERY RIPE
¾ cup packed brown sugar
¼ cup vegetable oil
1 tbsp almond or vanilla extract ( I omitted this by mistake)
1.Heat oven to 350 degrees. Coat bundt pan with nonstick cooking spray
2.In a medium bowl combine flour, sugar, cocoa powder, baking powder, baking soda and salt
3.In a large bowl, blend buttermilk, bananas and brown sugar. Add egg , then stir in oil and almond extract. This large bowl will be very runny
4.Gently add flour mixture to liquid, mixing until just combined. Some lumps are good, but make sure to fully incorporate
5. Pour into bundt pan and bake about 60 minutes, or until toothpick inserted in the middle comes out clean
6.Let cool on wire racks for 20 minutes and then remove from pan. Let cool fully on wire racks
I used the Hershey's recipe for the glace
2 tablespoons butter or margarine
1/4 cup HERSHEY'S Cocoa
3 tablespoons water
1/2 teaspoon vanilla extract
1-1/4 cups powdered sugar
Melt butter in small saucepan over low heat. Stir in cocoa and water. Cook, stirring constantly, until mixture thickens. Do not boil. Remove from heat. Stir in vanilla. Gradually add powdered sugar, beating with whisk until smooth. Add additional water, 1/2 teaspoon at a time, until desired consistency. About 2/3 cup glaze
Sunday, April 10, 2011
I have been eyeing this recipe for a while. I bought a bottle of root beer in January hoping to be able to try baking it. But had to wait till today due to the constant flare up on my face. Of course.. I had to go and buy another bottle of root beer since the one I bought in January has done really flat.
This is really an easy bake. No cake mixer. Just 3 bowls. The results is amazing.. a really moist and soft chocolate cake.
2 cups root beer (don’t use diet)
1 cup dark unsweetened cocoa powder
1/2 cup unsalted butter (one stick)
1 1/4 cup granulated sugar
1/2 cup dark brown sugar
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
2 large eggs
1. Preheat even to 325 degrees F. Spray the inside of a 10-inch Bundt pan with nonstick cooking spray, or butter generously and dust with flour, knocking out the excess.
2. In a small saucepan, heat the root beer, cocoa powder and butter over medium heat until butter is melted. Add sugars and whisk until dissolved. Remove from heat and let cool. ( I combine all the ingredents together and heat it gentle until the butter is melted)
3. In a large bowl, whisk together the flour, baking soda and salt.
4. In a small bowl whisk the eggs until just beaten. Then whisk into the cocoa mixture until combined. Gently fold the flour mixture into the cocoa mixture. The batter will be slightly lumpy. You can give it a quick whisk if you like, but don’t over beat the batter or it could cause the cake to be tough. Don’t worry, the batter is very loose.
5. Pour the batter into prepared pan and cook for 35-45 minutes, rotating the pan halfway through baking until a sharp knife inserted in the center comes out clean. Transfer to a wire rack to cool completely then loosen edges with a butter knife and turn out onto a cake plate.
I sprinkled the cake with confectioners sugar for the finishing touch. The Joy of Baking page has a recipe for a root beer frosting which looks really awesome. I need to try it next time.
A double thumbup recipe !
Saturday, January 22, 2011
Yes... Yet another party tonight. I had anticipated a busy day today. I had a race this morning and knew that I would not get home till afternoon and would be too tired to do anything. Hence, decided to prepare something simple last night.
I thought that a simple macaroni salad sound good.
1 pack of macaroni
1/2 pound of ham
14 oz of celery -sliced finely
4 hard boil eggs chopped
2 cups mayonnaise
1 table spoon fresh lemon juice
1 table spoon of celery seed
1 table spoon of paprika
1. Boil the macaroni as per package direction. set aside to cool
2. whisked the dressing together till combined
3. Mixed the ingredients together and add dressing
4. Chill for 1 hour or more before serving. Overnight will be better for the flavour to sink in
Sunday, January 2, 2011
This is really a easy healthy snack. I would suggest double the quantity of chickpeas as they are gone in no time. Other seasonings which I would try next time- cayennes pepper, soya sauce, chinese five spice powder :)