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 :)