Chocolate Truffles

Chocolate Truffles for New Year Party !!!!! Its easy and really yummy. I used the recipe from Simply Recipe

Ingredients
8 ounces of semi-sweet or bittersweet chocolate (high quality, 62% cacao or higher), well chopped into small pieces
1/2 cup of heavy whipping cream
1 teaspoon of vanilla extract

Truffle coatings
Cocoa powder
Finely chopped pecans

Direction
1 In a small, heavy saucepan bring the heavy whipping cream to a simmer

2 Place the chocolate in a separate bowl. Pour the cream over the chocolate, add the vanilla, and allow to stand for a few minutes then stir until smooth.

3 Allow to cool, then place in the refrigerator for about 2 hours. Remove and with a teaspoon roll out balls of the ganache. Roll in your hands quickly (as it will melt from the heat of your hands) and place on a baking sheet lined with parchment paper. Place in the refrigerator overnight

4 Roll in cocoa powder or chopped nuts and serve, or place back in the refrigerator until needed.

Other optional coating includes chopped walnuts toasted almond. In fact, I think this really goes well if coated with Milo powder.

~bel~

Easy Pesto Pasta Salad

I have a Christmas Party tonight and wanted to bring a simple dish. I would love to bake but my rosacea has been giving me some grief and I decided that it is best to stay away from the hot oven.

After much thought, I finally decided on a simple pesto salad. I have to admit that I am not a fan of Pasta. In face, this is the first time I am making a pasta dish. But surpisingly, it turned out pretty good.

I adapted my recipe from the Easy Pesto Pasta Salad with Olives and Roasted Red Peppers from Kalyn's Kitchen

Ingredients:
12 oz basil pesto
1 packet of rotinni pasta
1 can of olived ( sliced)
7oz of cherry tomatos ( more if you like)
1 tablespoon of olive oil
salt and pepper to taste
1 tablespoon of soya sauce ( the asian in me just could not resist the soya sauce)
1/2 cup of grated parmesan cheese


Direction
1. Cook the pasta according to instruction
2. Cool the pasta and add the pesto, olive oil and soya sauce
3. Stir in the olives and tomotos
4. Chill for one hour.
5. Add grated parmesan cheese to serve

I used a ready made basil pesto from the store. Kalyn has a good recipe for a home made pesto for those who preferred home made dressing

Enjoy !

~bel~

Libby's Pumpkin Pie

I have been thinking of pumpkin pie since I read about the Libby's Famous Pumpkin Pie. Try googling this and you will know what I mean. It has such a rave review... I just have to try it

This is a very simple recipe. Gosh... I wonder why it took me so long to try this recipe. It is such a keeper. Easy and yummy.

Ingredients
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional

Directions
1. MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

2. POUR into pie shell.

3. BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving

~bel~

Easy Marmite Turkey Meatball

I finally bought my MARMITE this weekend !!!!!! It was not an easy decision as the small bottle of Marmite cost me USD 6.50. I am a miser... I just could not bring myself to spend that much on a small bottle of Marmite. I could get 2 bottles for the same price back in Singapore.

But I have to admit that this is a good purchase....I had been making everything Marmite since Sunday>>> Breakfast oats with Marmite, Marmite soup, bread spread with Marmite

I had been thinking of making meatball since my Marathon Pasta Party last weekend. A running peep bought some kickass meatball. I have been thinking of making meatball since I had those.

Since I am in a Marmite craze... I decided to make my own Marmaite Turkey MeatBall.. Gosh.. they are really good

Don't they look yummy !!!

Ingredients:
600g of ground turkey ( you an subsitute with ground meat or chicken)
1 teaspoon of Marmite
1 tablespoon of soya sauce
pepper

Direction
1. Mix all ingredient together. Marinate for at least 30 minutes
2. Roll the meat into balls
3. Bake in oven at 380F for about 25 minutes

Variation
1. Add mince prawns to the meat.
2. Use oyster sauce in place of Marmite

~Bel~

Pumpkin Bread

It's Halloween season ..which means Pumpkin !!!!! I just could not resist a pumpkin recipe. What could be better than a pumpkin bread. I searched for a few recipes and finally decided on this one from Allrecipe. This is a big recipe. I halved the recipe and made some modifications as well.

I had never have a pumpkin bread... So it was an adventure trying out this recipe.

Ingredients ( This is the half recipe)
1/2 (15 ounce) can pumpkin puree
2 eggs
1/2 cup vegetable oil
1/3 cup water
220g white sugar ( I was horrified to find that I have only 120g of sugar at home. So I used brown sugar- 120g of white sugar and about 120g of brown sugar)
220g all-purpose flour
1 teaspoons baking soda
1/2 teaspoons salt
1/2 teaspoon ground cinnamon ( I added more)
1/2 teaspoon ground nutmeg ( I added more)
1/4teaspoon ground cloves ( I omitted this as I do not have them at home)
1/9 teaspoon ground ginger (I omitted this as I do not have them at home)

100g of chopped walnut - Not in the recipe. But I added in for some crunch.

Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5x3 loaf pan

2.In a large bowl, mix together pumpkin puree, eggs, oil, water until well blended.

3. In a separate bowl, whisk together the flour, baking soda, sugar, salt, cinnamon, nutmeg, cloves and ginger.

4. Stir the dry ingredients into the pumpkin mixture until just blended.

5. Pour into the prepared pans.

6. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.


The bread is moist and flavorful . I need to buy a pumpkin bread from Starbucks and do a blind test against mine :)

~bel~

Chocolate Banana Bread

I wanted to bake something with banana this week. It does not took me long to decide on this recipe from Joyof baking.

I am not a fan of chocolate. But the combination of chocolate, banana and chocolate chips is a real winner. The bread is moist and flavourful. I can't wait to bake this again

Ingredients

1/2 cup (55 grams) toasted walnuts or pecans, coarsely chopped
1 3/4 cups (230 grams) all-purpose flour
1/4 cup (30 grams) Dutch-processed cocoa powder
1 cup (200 grams) granulated white sugar
1 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (85 grams) white or dark chocolate chips
2 large eggs, lightly beaten
1/2 cup (113 grams) unsalted butter, melted and cooled
3 ripe bananas (approximately 1 pound or 454 grams), mashed well (about 1-1/2 cups)
1 teaspoon pure vanilla extract

Direction:
1. Preheat oven to 350 degrees F (180 degrees C).

2. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan.

3. Lightly toast the walnuts. Let cool and then chop coarsely.

4. In a large bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

5. In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla.

6. Lightly fold the wet ingredients (banana mixture) into the dry ingredients until just combined and batter is thick and chunky.

7. Fold in the nuts and chocolate chips. Scrape batter into prepared pan and sprinkle the top of the bread with coarse brown sugar (optional- I omitted this).

8. Bake until bread has risen and a toothpick inserted in the center comes out clean, about 55 to 65 minutes.

~bel~

Pandan Butter Cake

I was really excited when I found pandan paste in the chinese grocery shop here two weeks ago. I had been searching for the paste here.

Just to let you know how excited I was : I woke up at 6.30am today to bake :)

I found this simple pandan butter cake recipe at Aunty Yochana site. I do not have ovalette here so I used the recipe without ovalette with some modifications:

Ingredient
250 gm. butter
200 gm. sugar
1 Tbsp. Kaya ( I omitted this as I do not have Kaya here)
6 nos. eggs
300 gm. cake flour
1 tsp. baking powder
200 gm. coconut milk
1/4 tsp. salt
3 Tbsp. milk powder ( I omitted this as well)
1 tsp. pandan paste
a drop of green colouring ( I omitted this)


Direction
1. Cream butter and sugar till creamy. Add in Kaya.
2. Add in egg one at a time and make sure it's properly mixed before adding in another egg. Pour in coconut milk and salt slowly and if it cuddles, put in some flour. Add in pandan paste and some green colouring.
3. Fold in cake flour, milk powder and baking powder and then pour into a 9" sq. tray and bake at 175C for about 60 mins ( The recipe call for a 7" sq tray. But this is a big cake. I used a 9" but I think an 8" would be just right)

~bel~

Baked Tofu

I have a block of firm tofu in my fridge and have no idea what to do with it until a saw a recipe for baked tofu at the Wholefood website.

I modifed the recipe as follow:

Ingredient:

1 block firm tofu ( for those in Asia, use Tau Kwa)

Soya Sauce

Direction:

1. Cut the tofu into one inch cube

2. Marinate with soya sauce for one hour ( I marinated in the morning and baked it the evening when i get off from work)

3. Pre-heat oven at 350F

4. Bake tofu for 30 minutes. Take out and turn. And bake for another 30 minutes

(You can bake longer for a crispier tofu)

Baked tofu are good as snack or with salad or stirfry. This is the first time I am baking this.. and I am sure there will be many more times. They are really yummy. Enjoy

~bel~

Chocolate Chip Cookies

Cookies in the oven

Chocolate chip Cookies !

I have been thinking of chocolate chip cookies. I have never really made cookies so I thought that it would be nice to try. ( Do not ask why.... but cookies are so simple.. just wonder where I was previously).

The Running group is meeting for the usual Sunday run. So I thought that cookies would be a good after-run snack.

This is a simple recipe from Joyofbaking ( which you will notice by now my favourite site for recipes).

Ingredients
2 sticks (226 grams) unsalted butter, room temperature
3/4 cup (150 grams) granulated white sugar
3/4 cup (160 grams) firmly packed light brown sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
2 1/4 cups (295 grams) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups (270 grams) semisweet chocolate chips
1 cup (100 grams) walnuts
or pecans, coarsely chopped (optional0 I omitted since I have no nuts at home)

1. Preheat oven to 375 degrees F (190 degrees C) with rack in center of oven. Line two baking sheets with parchment paper.

2. In a separate bowl, combine flour, baking soda, and salt.

3. In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy. Add the white and brown sugars and beat until fluffy (about 2 minutes). Beat in eggs, one at a time, making sure to beat well after each addition. Add the vanilla and beat until incorporated. Scrape down the sides of the bowl as needed

4. Add the flour mizture to the egg mixture and beat until incorporated, adding the chocolate chips and nuts (if using) about half way through mixing. If you find the dough very soft, cover and refrigerate until firm (about 30 minutes).

5. For large cookies, use about a 2 tablespoon ice cream scoop or with two spoons, drop about 2 tablespoons of dough (35 grams) onto the prepared baking sheets.

6. Bake about 12 - 14 minutes, or until golden brown around the edges. Cool completely on wire rack.

~bel~

Soba Salad with Miso Dressing

The cooking club went creative this month. Instead of the usual food theme, we had to bring a dish must contain ingredients starting with three consecutive letters of the alphabet. This is a tough challenge. Took me a while to decide on a RST : R for Red Pepper, S - Soba Noodle, T-Tofu. This was inspired by the leftover soba noodle sitting in the fridge. Instead of the spicy peanut dressing which I made previously, I decided to concort my own miso dressing.

Ingredients
1 package soba noodles
1 packet of Extra Firm Tofu
2 cups of sugar snaps
2 bell peppers - finely sliced


Dressings
1/2 tablespoon miso paste ( Use oyster sauce if you do not like miso)
1/4 cup soya sauce
1/2 teaspoon of grated ginger ( more if you like it to be gingerly.....I prefer mine with more)
1/2 cup hotwater ( less if you like it thicker)


Directions:
1. Cut the tofu into 1-inch cube. Marinate with 2 tablespoon of soya sauce
2. Bring a large pot to boil. Boil the soba according to package instruction
3. Remove and run under cold water
4. Boil the sugar snap( or any other vegetables)


Dressing
1. Combine the ingredient and whisk till smooth
2. Add water to achieve the consistency you prefer

Gently toss the noodles and the vegetables with the dressing. Chill for one hour prior to serving. ( You can also serve this at room temperature)

~bel~

A Birthday Cake for Mummy

It is my mummy's bornday this month. So I decided to bake her a cake today. Mummy is in Singapore.. but I am sure she will like a "long distance " cake :)

I used a chocolate banana cake recipe from Joyofbaking and frost it with Chocolate Ganache.
( For those from Singapore : The cake taste like the LANA cake.. with added banana)

Ingredients
2 cups (400 grams) granulated white sugar
1 3/4 cups (245 grams) all-purpose flour
3/4 cup (75 grams) cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
1 cup mashed ripe bananas (about 2 medium sized bananas- I used 3 medium bananas)
1 cup (240 ml) warm water
1/2 cup (120 ml) milk
1/2 cup (120 ml) corn, safflower or canola oil
1 1/2 teaspoons pure vanilla extract

Chocolate Ganache Frosting:
8 ounces (227 grams) semisweet or bittersweet chocolate ( I used semi-sweet)
3/4 cup (180 ml) heavy whipping cream
1 tablespoon (14 gram) unsalted butter


Direction:
1. Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven.
2. Butter, or spray with a non stick vegetable spray, a 9 x 13 inch (23 x 33 cm) pan. Set aside.
3. In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
4. In another large bowl, whisk together the eggs, mashed bananas, water, milk, oil, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined.
6. You will notice that the batter is quite thin. Pour the batter into the prepared pan
7. bake for about 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.

8. Remove from oven and let cool on a wire rack. When completely cooled, frost with the Ganache.

Ganache:
1. Place the chopped chocolate in a medium sized stainless steel, or heatproof bowl. Set aside.
2. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil.
3. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth.
4. When Ganache has completely cooled, beat until soft and fluffy. Then spread the frosting on top of the cake.

~Bel~

Blueberry and Peach cake

Blueberry and peach oozing !!!!

I was looking for something simple to bake and came across this recipe from Food Librarian. It uses the quick bread method which means no mixer. Just one bowl and a spatula. Mix the ingredients in the bowl... chop the fruits and arrange them in the baking pan.. pour the batter in the pan.. and the dessert ready in the oven.

It is simple and yet turn out cake that is yummy. Definitely a keeper.

Ingredients
1 cup flour
3/4 cup sugar
2 eggs
1/2 cup canola oil
1 tspoon baking powder
1 tspoon vanilla
zest of 1 lemon
3 cups of fruit, any variety, but soft and juicy!

Direction
1. Combine all the above ingredients, reserving 1 cup of the sliced fruit.

2. Grease and flour a 9″ round or rectangular baking pan or springform pan
( I used a 8" square pan. This is not a "thick" cake. I would try to double the recipe next time so that the cake will be thicker)

At this point, EITHER:
a) pour in batter and add the last cup of fruit on top OR
b) arrange the remaining sliced fruit in spiral design in the springform, and pour batter overtop.

3. sprinkle a bit of sugar ontop for a crunchy crust.

4. Bake at 350 degrees for 1 hour

I used blueberry and peach for my version. I mixed the blueberry in the batter and arrange the peach on top.

~Bel~

Banana Walnut Bread

For some unknown reason....I kept thinking of banana bread. It kept running in my head and I knew that I had to bake it.

Banana bread is easy and fast to bake. It is basically a "quick bread" which is bread prepared with leavening such as baking soda or powder, rather than yeast. As a result, the bread does not have a long proofing and rising time, like yeast breads.

I used a recipe from Joyofbaking which is currently my favourite website for bakes

Ingredients
1 cup (115 grams) walnuts or pecans, toasted and coarsely chopped (optional)
1 3/4 cups (230 grams) all-purpose flour
3/4 cup (150 grams) granulated white sugar
1 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs, lightly beaten
1/2 cup (113 grams) unsalted butter, melted and cooled
3 ripe large bananas (approximately 1 pound or 454 grams), mashed well (about 1-1/2 cups)
1 teaspoon pure vanilla extract

Direction

1. Preheat oven to 350 degrees F (180 degrees C) and place oven rack to middle position.

2. Butter and flour the bottom and sides of a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Set aside.
( I used an 8 inch... my bread raised way too high because the loaf pan was too small)

3. Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly toasted. Let cool and then chop coarsely.

4. In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts. Set aside.

5. In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla.

6. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (Do not over mix the batter. Over mixing the batter will yield tough, rubbery bread.)

7. Scrape batter into prepared pan. Bake until bread is golden brown and a toothpick inserted in the center comes out clean, about 55 to 60 minutes.

~bel~

Soba Salad with Spicy Peanut Sauce

I have a "Vajajay potluck" this evening. One of the girls moved to a new house and invited us to a potluck party.

Took me a while to decide what to bring as some of the girls are vegans.. no diary product and meat. It is hard to find a recipe that does not use diary product....no eggs, no butter, no milk.

I finally decided on to a soba salad with spicy peanut sauce. This is an adaptation from a recipe 101 cookbook
My version :
Ingredients
1 package soba noodles
Broccoli
Carrots
(or any other vegetables)

Dressings
3/4 cup creamy peanut butter
1/4 cup soya sauce
1 tablespoon lemon juice
1 tsp of cannye pepper ( more if you like it spicy)
1 cup hotwater ( less if you like it thicker

Garnish
1 small bunch of spring onions, thinly sliced
1 small bunch of parsley
1/2 cup peanuts ( roasted and unsalted)

Directions

1. Bring a large pot to boil. Boil the soba according to package instruction
2. Remove and run under cold water
3 Boil the broccoli and carrot ( or any other vegetables)
4. Set aside

Dressing
1. Combine the ingredient and whisk till smooth
2. Add water to achieve the consistency you prefer

Gently toss the noodles and the vegetables with the dressing and sprinkle withe the garnish
Chill for one hour prior to serving. ( You can also serve this at room temperature)

~Bel~

Blueberry Muffin

Fresh from oven ...with the blueberries oozing out!

The berries are in season. I just could not resist making a berry recipe. I settled for a simple blueberry muffin since it is work night and I do not have the time to bake something fancy.

I really like making muffins. No need for cake mixer...just 2 bowls- one for wet ingredients and one for dry ingredient.

I used the basic muffin recipe and added in the blueberries

My house smells really good now.. with the freshly baked muffins

~bel~

Japanese Cotton Cheese Cake

My friend, Ee Fern, baked this and posted it on Facebook. I could not resist the temptation to try this recipe.

This is not an easy recipe. Most people have a difficult time getting the soft cotton like texture. The recipe called for folding flour into the cheese, whipping egg white to soft perks and folding the egg white mixture to the cheese mixture. Not easy for an amateur baker like me.

I tried baking it twice. Both time unsuccessful. The cake turned up dense at the bottom both time. I did some research in the Internet and was glad to find that I am not the only one facing the same problem. I finally realised that this is because the egg white was not fold thoroughly into the cheese mixture.

I tried it again this morning... and whhhhhaaaaaaoooooooooo.. a real Japanese Cotton Cheesecake.

Recipe from Diane Dessert:

Ingredients:
140g/5 oz. fine granulated sugar
6 egg whites
6 egg yolks
1/4 tsp. cream of tartar
50g/2 oz. butter
250g/9 oz. cream cheese
100 ml/3 fluid oz. fresh milk
1 tbsp. lemon juice
60g/2 oz. cake flour /superfine flour
20g/1 oz. cornflour (cornstarch)
1/4 tsp. salt

Direction:
1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, egg yolks, lemon juice and mix well.

2. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.

3. Add the cheese mixture to the egg white mixture and mix well. Pour into a 8-inch round cake pan (Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper).
( This is a large cake. I used a 9-inch cake pan)

4. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C (325 degrees F).
( I baked the cake in the lower rake to prevent the top from burning)


~Bel~

Chocolate Brownies

I did not realised that Brownie are such easy bake...This is another recipe form Joy Of Baking which is really quick and easy....and yummy

Ingredients
4 ounces (120 grams) unsweetened chocolate, coarsely chopped
1/2 cup (113 grams) unsalted butter, cut into pieces
1 cup (200 grams) granulated white sugar
1 teaspoon pure vanilla extract
2 large eggs
3/4 cup (95 grams) all-purpose flour
1/4 teaspoon salt

Chocolate Ganache:
3 ounces (90 grams) semi sweet chocolate, chopped
1/3 cup (80 ml) heavy whipping cream
1 tablespoon (14 grams) unsalted butter


Directions
1. Preheat oven to 325 degrees F (165 degrees C)
2. Butter, or spray with a non stick vegetable spray, an 8 inch (20 cm) square baking pan.
3. Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water
4. Remove from heat and stir in the sugar
5. whisk in the vanilla extract and eggs, one at a time, beating well after each addition
6. Finally, stir in the flour and salt.
7. Pour into the prepared pan and bake for about 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs
8. Remove from oven and let cool on a wire rack.

Chocolate Ganache
1. Place the chopped chocolate in a medium sized stainless steel bowl
2. Heat the cream and butter in a small saucepan over medium heat
3. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes
4. Stir with a whisk or spoon until smooth
5. Let cool to room temperature and then spread the ganache over the brownies

~Bel~

Carrot Cupcake

I have been thinking of carrot cake for a while.... a LONG while and have been putting off baking them as I hate the thoughts of grating carrots. But I just could not resist the temptation when I saw this recipe at Joy of Baking.

Just have to bake them...with some modifications to the recipe



Ingredients
2 cups (260 grams) all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
4 large eggs
1 cup (200 grams) granulated white sugar
1 cup (240 ml) safflower, corn, or canola oil
2 cups (210 grams) finely grated raw carrots
1 cup grated apple (I omitted this)
1/2 cup (55 grams) pecans or walnuts, coarsely chopped ( I used a mix of pecans and walnuts)
1 cup (100grams) raisin or currants ( I omitted this)

Cream Cheese Frosting:
1/2 cup (113 grams) unsalted butter, room temperature
8 ounces (227 grams) cream cheese, room temperature
3 cups (330 grams) confectioners' (powdered or icing) sugar, sifted
1 teaspoon pure vanilla extract


Directions
1. Preheat oven to 350 degrees F (180 degrees C)

2. In a separate bowl whisk together the flour, baking soda, salt, and ground cinnamon.

3. In another large bowl whisk the eggs, sugar, and oil until slightly thickened

4. Fold in the flour mixture until incorporated

5. With a large rubber spatula fold in the grated carrots and chopped nuts,

6. . Evenly divide the batter between the 20 muffin cups and bake about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.

7. Remove from the oven and let cool completely on a wire rack.

8. Pipe or with a knife or small metal spatula spread the cream cheese frosting on top of each cupcake.

I omitted the frosting. But here is the recipe for frosting :
In the bowl of your electric, or with a hand mixer, beat the butter and cream cheese until very smooth and creamy. Gradually beat in the powdered sugar until fully incorporated and smooth. Beat in the vanilla extract

~Bel~

Vanilla Cupcake with Chocolate Ganache frosting

This is another recipe which I had wanted to try from Joy of Baking - Vanilla Cupcake. Instead of using butter cream or cream cheese frosting, I used a simple chocolate ganache frosting and decorated the cake with some candy flowers :)

Ingredients:

1/2 cup (113 grams) unsalted butter, room temperature
2/3 cup (130 grams) granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract
Zest of 1 large lemon (optional - I did not add this as I did not have lemon at home)
1 1/2 cups (195 grams) all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup (60 ml) milk


Chocolate Ganache:

3/4 cup of whipping cream

6 ozs of semi sweet baking chocolate

1 tablespoon of butter

Direction:

1. Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners.

2. Whisk together the flour, baking powder and salt

3. Beat the butter and sugar until light and fluffy

4. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest.

5. With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.

6. Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean

7. Remove from oven and place on a wire rack to cool

Frosting :

1. Heat the butter and whipping cream in a sauce pan

2. Removed and stir in chocolate

3. Stir until smooth

4. Let the chocolate stand for an hour or chilled till thick

4. Frost on cool cupcakes

~bel~

Peanut Butter Chocolate Ball

I have been thinking of a peanut butter recipe ever since a friend texted "Peanut Butter" to me when he was having it earlier this week....

I saw this awesome recipe from Joy Of Baking and decided to try it..

It is really simple.... Mixed the peanut butter and unsalted butter together and roll

The peanut butter ball.....almost delicious on their own

Coat the peanut butter balls with chocolate.....

Ingredients

2 cups (500 grams) creamy peanut butter
1/4 cup (57 grams) unsalted butter, room temperature
1/2 teaspoon pure vanilla extract
2 - 2 1/2 cups (230 - 290 grams) confectioners (powdered or icing) sugar

Chocolate Coating
9 ounces (255 grams) semi sweet chocolate, coarsely chopped
2 tablespoons (25 grams) shortening ( I would put this as optional)


Direction:
1. Line a baking sheet with parchment paper.
2. Heat the the peanut butter and unsalted butter till melted and smooth
(I used stovetop but the original recipe calls for microwave for about one minute or until just soft )

3. Stir in the vanilla extract and confectioners sugar and mix until it has the consistency of a dough (add more sugar if necessary).
4. Roll the dough into round balls
5. Place on the cookie sheet and refrigerate for about one hour, or until firm.
6. Melt the chocolate and shortening in a heatproof bowl over a saucepan
7. Dip the balls, one at a time, in the melted chocolate, making sure the entire ball is coated with chocolate.
8. Place in the refrigerator until the chocolate has set

~bel~

Chocolate Cake

I have been wanting to try this recipe from Joy Of Baking. The first attempt today was a failure as the cake sunk in the middle :(

The second attempt was a real success. This is a relatively easy recipe...no cake mixer. It uses the "one bowl" method...mix the dry ingredients, mix the wet ingredient in a separate bowl, add the wet ingredients to the dry ingredients.

Ingredients

1 1/2 cups (195 grams) all purpose flour
1 cup (200 grams) granulated white sugar
1/4 cup (25 grams) unsweetened cocoa powder (not Dutch-processed), sifted
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup (75 grams) unsalted butter, melted
1 cup (240 ml) warm water
1 tablespoon lemon juice (or vinegar)
1 teaspoon pure vanilla extract

Chocolate Frosting:

6 ounces (170 grams) semi-sweet chocolate, chopped
3/4 cup (180 ml) heavy cream (35% butterfat)
1 tablespoon unsalted butter, room temperature

Directions:
1. Preheat oven to 250F (177degree C)
2. Combine all the dry ingredients (first 6 ingredients) in a dry bowl. Whisked to combined
3. Combine the wet ingredient together in a separate bowl
4. Mix the wet ingredient to the dry ingredient
5. Bake for about 35 minutes
6. Remove from oven and place on a wire rack to cool.

Frosting:

1. Heat the cream and butter in a small saucepan over medium heat
2. Bring just to a boil
3. Immediately pour the boiling cream over the chocolate and stir until smooth
4. Let the ganache sit at room temperature until slightly firm (about one hour) and then beat the ganache until creamy smooth and light.
5. With an offset spatula or knife spread the ganache over the cooled cake.


~bel~

Strawberry Muffins

I wanted to bake some blueberry muffins this week. But could not find any good ones and they are getting expensive. I went to HEB yesterday and saw that the strawberrys are in seasons. I bought 2 packs for USD 3. Gosh.. they are big and fat and juicy.

I decided to make some strawberry muffins instead!

The strawberry muffins - fresh from the oven !!!!!

I am happy with the perfect dome shape

and more muffins !!!!!!!!! See the strawberrys peeping out???

Muffins are one of the easiest bake. They are not cake.. but rather "quick bread". And Yes.. it is quick and easy to make muffins.. just 4 basic steps:

i) Whisk all dry ingredients together

ii) Whisk all wet ingredients together

iii) Mix the wet ingredients to the dry ingredient

iv) Fold lightly to combine

I used a simple muffin recipe and added the strawberry and also added a simple streusel topping

Ingredients for Muffins:

8 oz low cake flour

3.5 oz sugar

2.5 teaspoon baking powder

1/2 teaspoon salt

1 egg

6 oz whole milk

2.5 oz melted butter ( cool)

Ingredients for Streusel toppings :

1/3 cup packed brown suggar

1 tablespoon flour

1/8 teaspoon cinnamon

1 tablespoon butter

Directions:

1. whisked together first 4 dry ingredients together

2. whisked together the remaining wet ingredients ( make sure all ingredients at room temperature)

3. Pour the wet ingredients to the dry ingredient

4. Fold lightly. Do not overmixed

5. For Streusel, Combined all ingredients until it resembled fine bread crumbs

6. Poured muffin batter onto prepared muffin pans

7. Topped with streusels

8. Baked at 425 F for first 10 minutes, and reduced to 420F for remaining 10

~bel~

Oreo Truffles

My friend Inga inspired me to make these. She was telling me about an easy recipe to make truffles. I never did realise that truffles are the easiest candies to make. It only requires 3 ingredients..... the secret to making truffles is to use the best quality chocolate.

(I finally bought a new camera... the new Canon Powershot SD 1400. I am surprise by the quality of the pictures taken !)

Ingredients:

One pack 8 oz Philadelphia cream cream

36 Oreo cookies

Two pack 8 oz baking chocolate

Toppings (optional)

Crushed nuts

Coconuts

Dutch cocoa powder

Directions:

1. Crushed the Oreo cookies till fine. An easy way is to use blender or food processor. I had neither. So I crushed the cookies and sift them till they are fine

2. Combined the crushed Oreo and cream cheese till well mixed

3. Chilled for about 30 minutes

4. Rolled the mixture into small "meatballs"

5. Chilled overnight

6. Melt the baking chocolate and dipped the balls into the chocolates

7. Sprinkle with toppings (optional)

8. Chilled for at least 1 hour and serve

~Bel~

Cajun Crab Dip

The cooking club is having a Cajun Theme party tonight. It took me while to decide what to bring. My kitchen is not equipped for the heavy Cajun cooking.

I finally decided on a cajun crab dip.

This is my first attempt in making dip. Asians are not a great fan of dip..especially cold dip. It was difficult to choose a recipe especially with something which I am not familiar with. I finally settled on this cold crab dip recipe..... with some modification. The recipe calls for Cayenne pepper which add kick to the dish.

Ingredients:

8 ouces Philadelphia cream cheese, soften ( I used reduced fat)

1/4 cup lemon juice

2 six ounce cans crab meat, drained.

2 cups finely chopped green onion

1 cup mayonnaise

1.5 teaspoon of worcesteshire sauce (original recipe called for 1 teaspoon)

1.5 teaspoon of cayenne pepper (original recipe called for 1 teaspoon)

salt to taste (original recipe called for a teaspoon)

Direction:

1. Combine cream cheese and lemon juice together

2. Combined all ingredients together to the cream cheese mix

3. Chill and serve with cracker

~bel~

Butter Cake

I had been thinking of butter cake for last two weeks. I was in a baking mood today and decided decided to bake one using the recipe in Bakingmum. It is a very simple and easy recipe

The pictures taken are really bad as I am without camera. These were taken using my blackberry.

Ingredients :

300g self raising flour (sifted)

200g sugar

250g butter (unsalted)

6 large eggs

1/2 cup of evaporated milk

1 teaspoon of vanilla extract

Direction

1. Cream butter and sugar till white and fluffy

2. Add eggs. One at a time and mix well

3. Add vanilla extract and evaporated milk

4. Fold in flour

5. Pour into greased and lined cake tray 9X9 ( I used two loaf tins)

6. Baked at 160C (330F) for about one hour

~bel~

Spicy Black Bean and Black Eye Pea Salad

I am going to a friend's place today and decided to make a bean salad. I decided to adapt a Southwestern Bean Salad with Black Bean, Black Eye peas, Pepper and Cilantro recipe from Kalyn's Kitchen.... with a small twist :)

I am pleasantly surpised by the results. I really like the tangy and spicy taste...... really refreshing :)

Ingredients:

1 can of black bean

1 can of black eye pea

1/2 cup of green peppers (diced)

1/2 cup of red pepper (diced)

1/2 cup of golden pepper (diced)

3/4 cup of red onion (diced)

1.3 cup of chopped cilantro

Dressings:

4 tablespoon of olive oil

3 tablespoon of lemon juice

2 tablespoon of white wine vinegar

1 tablespoon of Japanese chilli flakes (you can purchase this from any Japanese grocery shop_

6-10 drops of tabascco ( more if you like the salad to be more spicy)

Salt and pepper

Direction:

i) Rinse the beans till no foam. Drain for at least 5 minutes. Pat dry

ii) Whisked the dressings together until well combined

iii) Add 1/2 of dressing to the beans. Set aside for at least 15 minutes to marinate

iv) Add the peppers, onions and cilantro to the beans. Add salt and pepper to taste

v) Add more dressing if desired.

vi) Chilled for one hour and ready to serve

~bel~

Chinese New Year

Chinese New Year is always fun in my family,,especially when it comes to FOOD. We always have abundance of delicious food... I always think that we could feed a platoon with the amount of food we cook each day :)

Some ( I have to stress "SOME".....) of the food we had for the Chinese New Year reunion dinner last night...

Roasted chicken.. This year we had 3.. I roasted one and my sister bought 2......

Stir fried leeks... always have this during Chinese New Year as "Leeks" sounds as "count" in Chinese dialect.. which literally meant counting money

Fried noodles...my speciality.... the family loves this when I cook it

My favourite.. curry vegetables...

Chinese Meat Roll... we only made this once or twice each year as it is very time consuming. Took us 3 hours to roll 1 kg of meat

Roasted Goose.. my sister bought them this year

Prawns.. always a family favourite

Peng Cai... a Chinese Delicacy.. an earthen pot consisting of layers and layers of chinese delicacy such as abalone, prawns, fish maws etc.