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Monday, August 31, 2009

Brownies


Fat Cheeks will be celebrating Teacher's Day in school today and we made Brownies for her teachers. =) This recipe is from a friend and she makes really good brownies. Eventhough I try to follow her recipe closely, somehow it never turn out to be as good as hers. Her brownies are so popular, she takes orders in advance so she can make extra for us to tapau home. I sure miss her brownies.

Here's her recipe:

Ingredients:
- 1/2 cup butter
- 1 cup white sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all purpose flour
- 1/4 tsp salt
- 1/4 baking powder
- 1/2 cup chocolate chips

Method:
- Preheat oven at 175deg c
- Grease & flour 8inch sq pan
- In large saucepan, melt butter
- Remove from heat & stir in sugar, egg, vanilla essence
- Fold in cocoa powder, flour, salt, baking powder
- Add chocolate chips
- Spread batter into pan and bake for 25 to 30 mins

Friday, August 28, 2009

Raisin and Mixed Peel Chiffon Roll


This is my 2nd not so successful attempt on swissroll . =( The recipe is from Elegant Swiss Roll by Kevin Chai, a book I borrowed from the library. I tried the Chiffon Roll recipe. Initially I wanted to fill the roll with whipped cream but the cake was too warm when I started to spread the cream on top, so it started to melt. >_<" Discouraged & worried that I might destroy the cake, I decided to fill it with orange marmalade & discarded the cream. But I have to say the chiffon cake recipe is really wonderful. It's light & it melts in your mouth. Too bad about the cream. I'll try buttercream filling next time.

Here's the recipe for the chiffon roll:

Ingredients:
- 3 egg yolks
- 70g caster sugar
- 30g salad oil
- 50ml milk
- 1/2 tsp vanilla essence
- 60g plain flour
- 30g raisins & mixed peels
- 3 egg whites
- 1/4 tsp cram of tartar

Method:
- Preheat oven to 180deg
- Grease & line 10 x 14in baking tin
- Combine egg yolks, 30g sugar, salad oil, milk & essence
- Add sifted flour, mixed peels & raisins, mix well
- Whisk egg whites & cream of tartar until soft peaks
- Gradually add sugar untill frosty & stiff peaks if formed
- Fold the egg white mixture into the yolk mixture
- Spread batter into prepared tin
- Bake for 1o to 12 mins, leave to cool
- Turn cake onto a paper, spread with filling & roll gently




Wednesday, August 26, 2009

Wholemeal Sausage Buns and Garlic Buns




I finally remembered to buy wholemeal flour! Been wanting to bake wholemeal buns but kept forgetting to get wholemeal flour. For the buns, I adapted the recipe from Berryfood's Cinnamon Buns and replaced 50g of the bread flour with wholemeal flour. The buns were super soft and yummy. Only thing is that I hand knead the dough and for this recipe, the dough can be quite sticky at first. But I really love the texture & taste of this dough so nevermind the initial mess. =) For the hot dogs, I got Cumberland Sausages, the ang mo kind that hubby likes. After wrapping the sausages I still have some bread dough left so I made garlic buns. I topped the buns with butter, freshly grated garlic, a dash of salt and sprinkling of dried parsley. It turned out that hubby likes the garlic bread more than the sausage buns. -_-"





Tuesday, August 25, 2009

Chocolate Muffin


During the weekend, I thought we'll gives ourselves a treat and made choco muffins. Unfortunately, it didn't turn out too well. Too hard for my liking. I probably stired the batter too much. =( Nevertheless, Fat cheeks happily munched into the muffin and asked for more. She's my biggest fan, love her to bits. =)

If you would like to try, here's the recipe:

Ingredients:
- 275 plain flour
- 25g cocoa powder
- 3 tsp baking powder
- 150g caster sugar
- 75g butter, melted
- 3 eggs, beaten
- 150ml milk
- 1 tsp vanilla essence
- 100g white chocolate
- 100g plain dark
- Almond slices (optional)


Method:
- sift flour, cocoa powder & baking powder into mixing bowl
- add sugar & mix
- add melted butter, beaten eggs, milk & vanilla & fork together until almost mixed
- stir in white & dark chocolate
- note: batter is suppose to be lumpy, do not over stir if not will end up hard like mine
- spoon into paper cake cases arranged in a 12 hole muffin tin
- top with almond slices (optional)
- bake in pre-heated oven, 200deg for 18-20mins
- leave to cool in tin for 5 mins
- serve muffin warm or cold
See how happy she is? She makes me smile. =)

Sunday, August 23, 2009

Breaded Fish and Vege Rice


It's another "anything lo" night, the common answer I get when I ask my hubby what he wants for dinner. Hiaz, men just don't realise how tough meal planning is. Not knowing what to cook is very stressed one ok. Hahaha...anyways off I go to the supermarket to see if I can get any inspiration. On my way, I passed Swensens. Love their Fish & Chips...so I tought why not try make it at home then? Armed with Snapper fillets and a packet of McCormics Fish Nuggets seasoning from the supermarket, this was what I came out with. I omitted the chips & subsitute it with vege rice. Just simply, rice cooked with carrots, celery & stock. It kinda makes me feel less guilty about the fried fillet. =)

Thursday, August 20, 2009

Gyoza Dumplings

I made Gyoza today. They are pretty easy and quite delicious. I used to buy the frozen ones then realised that they really aren't that difficuilt to make and fresh is definitely much tastier. Good for days when I don't feel like doing any serious cooking. I was too lazy to make the skin, so I simply bought the ready made ones at the supermaket. It worked well, not too thick or floury.

Here's how I did my Gyoza:

Ingredients:
- 200g mince pork
- 1 tsp sake
- 1 tsp sesame oil
- 2 tsp soy sauce
- 1 tsp sugar
- 1 clove of garlic minced
- 1/2 tsp of grated ginger
- 1/3 cup chopped pre-boiled cabbage
- 2 tsp spring onion
- pepper to taste
- ready made dumpling skins (available from NTUC)


Method:
- Combine all ingredients & mix till sticky (prefably with your hands)
- Wrap filling in dumpling skins
- Place gyoza into hot pan, fill with boiling water till it covers about half of the gyoza
- Cover & allow to steam till water dries off
- Once dry, drizzle oil on to pan & let bottom of gyoza brown
- Note: at this stage, do not move them around, if not skin will tear & get stuck onto pan
- When gyoza is nicely browned, they will come off pan easily
- Serve hot with vinegar and ginger sauce




Saturday, August 15, 2009

Maple Syrup Chiffon Cake



My 2nd attempt at chiffon cake. This time I made Maple Syrup Chiffon cake and the recipe is from Happy Four: http://happyflour.blogspot.com/2009/07/maple-syrup-chiffon-cake.html. The house was filled with lovely Maple Syrup fragrance while the cake was baking in the oven. Fat Cheeks kept asking me what's the lovely aroma & my dad told me he could smell it the moment he was at the door. The cake was light, spongy and delicious. Prefect breakfast for a lazy Saturday morning. =)

Thursday, August 13, 2009

Cinnamon Rolls



This has been on my "to try" list a long time, so finally last night while Fat Cheeks was in dream land, I decided to give it a go. The recipe I used is from my friend Berryfood (http://berryfood.blogspot.com/2009/07/cinnamon-roll.html). Greedy me added raisins & white chocolate chips into the filling =). Soft fluffy bread, buttery cinnamon aroma...simply mouth watering. Hubby and Fat cheeks loved it, so did I. Can't wait to try it with another filling; Nutella & chocolate chip la, strawberry perserves with almonds la, blueberry la...so much more to try! Yummy yumz yumz.


Blueberry Cheesecake

Blueberries are in season. A punnet of blueberries cost only $3.95 at NTUC. Since they are affordable & in season, I decided try them in one of my baking experiments. Flipping through my ton of cookbooks, I found this recipe which looks really yummy. It's Chocolate Cheesecake with Blueberries from Alex Goh's Fantastic Cheesecake. This is also my 1st time making a baked cheesecake. To my surprise, it was not too difficuit to make. I'm very pleased with the outcome.

The cake was creamy & luscious but not overly so. The blueberries and lemon balances the richness, making it just right. Unfortunatley, it's not too great for the waistline (just look at the ingredients!!)...but a small piece won't hurt ya?? Hahaha...anyways I shared the cake with friends at a gathering and the reviews were good. Not something that I will bake frequently...especially if I still want to fit into my already and still very tight jeans. =)


For the base:
- 200g Digestive Biscuit, finely crushed
- 100g melted butter

Method:
- Mix biscuit base till well blended & press onto bottom of 20-23cm springform tin.
- Refrigerate for 15mins until firm.

Filling:
- 500g cream cheese
- 150g white chocolate, melted
- 5 eggs
- 200g sour cream
- 1tbsp lemon juice
- 1 lemon zest, grated
- 100g whipping cream
- 100g blueberries

Method:
- Cream cream cheese & sugar till smooth
- Add melted white chocolate & mix till well blended
- Add eggs, one at a time and cream till well combined
- Add sour cream, lemon juice and grated zest mix until smooth
- Add whipping cream and cream till well incorporated
- Sprinkle blueberries all over the base and pour filling over the blueberries
- Bake in water bath at 160deg for 60-70 mins or untill just set
- Turn off oven, remove water bath and leave cake in over with door slightly open for 30mins
- Remove cake from oven, set aside to cool then refrigerate for 5 hours
- Release cake from tin & serve

Wednesday, August 12, 2009

Corn Muffins by Fat Cheeks =)

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Muffins made by my darling Fat Cheeks. =) Normally she likes to mess with my baking so this time round, I set this up just for her. To make it really simple (this is her 1st time after all) I decided to use the Cornbread Pre-Mix by Betty Crocker. Ingredients are really simple & almost fail proof. She really enjoyed the process & needless to say, mummy is bursting with pride. Enjoy the pictures.

Tuesday, August 4, 2009

Blueberry Swissroll

My 1st attempt on Swissroll. Lots of maiden attemps recently =). I sure do enjoy all these baking! Unfortunately, I think I overbaked the cake, hence it was a little dry and it had small cracks all over when I tried to roll it. For filling, I used Blueberry preserves and whipped cream. Taste wise, hubby gave me a thumbs up. I know he means it this time coz he had 1 after another. =)

Sunday, August 2, 2009

Butterfly Prawns


This is one of Fat Cheeks favourite. She loves seafood which is funny coz I hated seafood when I was young. She on the other hand loves fish, prawns & crabs. Yes...crabs!! Especially the Crabs stir fried with tang hoon at Zhi Char stalls. Whenever my family orders crabs (which they do often coz they spoil her), I'll be so busy shelling the crabs for her that I have no time to eat. =)

Here what I did:

Ingredients:
- Prawns, shelled & deveined
- one egg lightly beaten
- corn flour
- breadcrumbs
- oil for frying
- salt & pepper to taste


Method:
- Season prawns with salt & pepper
- dust with corn flour
- cover with egg wash
- cover with breadcrumbs & lightly pat to ensure that it sticks to the prawns
- heat oil, when hot fry prawns till golden brown
- drain then serve prawns with mayonnaise

Saturday, August 1, 2009

Buns Galore!

Nutella Bun


Custard Bun



Today we having an assortment of buns for breakfast. I had fun trying different shapes and fillings for my buns. I find shaping the buns difficuilt, they don't proof evenly, so they always look lopsided to me. Maybe it's the way I shape them. Definitely tons of room for improvement. =) This time I've made Black Pepper Ham and Cheese bun, Nutella Bun and Custard Bun. All were yummy, Nutella was fat cheeks favourite and hubby loves the Black Pepper Ham bun.

Black Pepper Ham and Cheese Bun