04-MAY-2010
Thousand Treasures
Hehe...not exactly thousand treasures on the cup cakes coz I didn't want the kids to eat too much of those, it's merely decorative and to entice them to finish the cakes!
This recipe is nice...the texture of the cake turned out moist and very soft..it didn't sink at all though when I did the batter it looked soft, not watery...just light and fluffy.
Easy to make...just need a beater for the sugar and butter and the rest you just need to fold it in.
I used cake flour i/o plain flour - 170g
Castor sugar - 200g
1 ts vanila extract
1/4 ts salt
1 1/2 ts baking powder
2 eggs
Butter - 115 g
milk 125ml
Beat the butter and sugar until fluffy
then mix in the eggs and continue to beat
Add in the vanila essence
Then mixed the sifted dry ingredients and add in the milk, bit by bit
Then put the batter to the cupcakes
Bake for 20 mins 190C
Voila
then decorate as you wish.
25-APR-2010
Plain Muffins
I added in some raisins as it was too plain and with some almond slices on the top.
Not too sweet...just okay...like it is..plain muffin......plain plain muffin.....
22-APR-2010
Marble Cupcakes
It has been a while since I baked anything as I have been busy experimenting cooking dishes. I baked some marble cupcakes for my little boy who has been harrasing me for them. Not bad for the first time though I made some mistakes eg. I didn't swirl the mixture of the cocoa batter with the plain batter to give it the marble effect. I only did it a little bit so it's not exactly `marble-lie'. :D
Plus I think I cheated a bit on the ingredients so I had some cracks at the top of the cakes which didn't affect the texture as it was still smooth and light. Probably over baked it a little as I thought it was for 30 minutes but in actualy fact 20 minutes.
Got the recipe from: Little Girl Big Appetite Marble Cupcakes
I also didn't use the heavy cream as I didn't have them in the fridge and also it's difficult to find them in the supermarket. Anyway....
There is also another site which you can experiment : Marble Cupcakes
Here are two sites with some good tips on possibilities of failed beautiful cupcakes. I found it helpful and a guide in manipulating the ingredients. Most importantly follow the recipe.
http://www.ingredientexperts.com/content/view/41/53/
http://www.landolakes.com/tips/Faqs_print.cfm?QCategoryID=2
I suppose it isn't that important especially with cupcakes you normally put frosting on top to cover up any possible blemishes...hehehe......
24-MAR-2010
Chocolate Brownie Cookie
Do not compare the photo..I drooled looking at hers but when I baked mine, it turned out to look like something else - err...shit! Opps...mine my language.
Added in some chocolate chip cookies, nuts - macademia, almond and walnut. So when I baked it, the cookies didn't exactly melted, was still quite solid. The first round as you can see fr the other picture, are bigger, reduced the size hoping it will turn out better, but the texture is still about the same. Soft/chewy inside - not crunchy...and extremely rich. I am glad I added in nuts, otherwise it would be really hard to swallow such rich cookies! Enjoy!
P/s Yes so far my baking has been on the `brown' side...
24-MAR-2010
Large Chocolate Brownie Cookie I
This is the large version...err...looks like....*** censored...
24-MAR-2010
Large Chocolate Brownie Cookie II
Look at the cracked texture...suppose to be ready...the perfect texture...err....
24-MAR-2010
Baking In Process
In the oven, waiting......yummy.....
22-MAR-2010
Shortbread
Got the recipe fr Joy of Baking. Love the texture of shortbread and it's so easy to bake...except for the cookie cutters. Found it hard to shape as the dough kept sticking to the cutter and etc..
Tip: freeze/ keep it in the fridge to allow dough to harden. Makes life alot easier.
Found some tips about making shortbread:
The texture of shortbread can also be changed by replacing 1/4 cup (35 grams) of the all purpose flour with rice flour which gives the shortbread a slightly crunchy texture. Or, for a more delicate tasting shortbread, with a melt-in-your-mouth texture, replace 1/2 cup (65 grams) of the all purpose flour with cornstarch (corn flour).
You can do anything with the dough...even add nuts....change the flavouring...whatever you wish.
Never really eaten shortbread cookies....
so didn't know it was meant to be white...so mine was a little brown...hehehe...
16-MAR-2010
Almond Biscotti
Almond nuts is my favourite! So is this lovely biscuit.....
it costs a lot to purchase them and always thought it was difficult to make until.......
voila.....
Only thing is it's difficult cutting it to thin slices, tends to break when I tried to cut it thin. Definitely you cannot be stingy with the nuts! I suppose you can use this recipe by replacing other nuts like pistachios, add in some orange peel.....but I will sure make this over and over again. Got to get a good knife! I left it a bit too long to cool (had to pick up my kids), so when I got back the `log' was harden....thank God I didn't need a chain saw...:D
Bake it to crisp....maybe next time I will lower the tempreture to prevent burning.
(aikes..I just realised I missed the self raising flour..still it turned out ok!)
Recipe taken fr newspaper - unable to provide source
180g castor sugar, 2 medium sized eggs, 1/8 ts almond essence, 1/4 ts vanilla essence, 40g ground almonds, 135g whole almonds, rinsed and toasted, 50g almond flakes.
sifted: 180g plan flour, 45g self raising flour
Put eggs, essences and castor sugar in a mixing bowl. Beat until mixture turns fluffy. Gradually add sifted dry ingredients and mix in ground almonds. Stir in whole almonds and almond flakes. Combine until mixture turns into a sticky dough. Divide the dough into two portions, Lightly dust your hands with flour and form the potions into two long rolls. Place the rolls on a lightly greased tray and bake in a pre-heated oven at 180c for about 30-35 mins or until lightly golden brown. Place the baked rolls on a wire rack to cool. Using a serrated knife, cut the rolls crosswise into very think slices, Arrange the slices on a baking tray and bake again in a preheated oven at 160c for about 20-25 mins or until compltely dry and crispy. Halfway through baking, turn over the biscotti slices to ensure an evenness in the browning process. Transfer the biscotti to a wire rack to cool completely.
16-MAR-2010
Bottled Up Biscotti!
They normally sell them in plastic containers..around RM20+ each. I managed to make 1.5 of this - and it cost me around RM15 (just the nuts!)....so I think it's not worth the while making and selling cookies especially if you are using good and expensive ingredients. Like a friend said - if you sell them expensive, nobody wants to buy them, but if you used cheap ingredients, the cookies wouldn't taste that great :D How true esp with cookies - you need to use good butter and chocolates! Otherwise it's not worth your time baking it and having to leave it to the dogs to eat them!
15-MAR-2010
Butter Cookies
Wanted to find a recipe to make cookies which the kids can shape them with the cookie cutters I bought from the shop :D.
Found this but not exactly the texture I wished, nevertheless the kids gobbled it down. Taste like those commercial biscuits - perhaps the texture is too hard!
Will attempt with another similar recipe.
It's quite easy to bake cookies/biscuits, so I think I will not be buying commercial biscuits for a very long time to come.....I have so many more recipies to try! My mouth is already drooling, have not thought about the waist expansion....
P/s Don't remind me.....
Here is the recipe - fr All recipies
Ingredients
1 cup butter 1 cup white sugar 1 egg 2 2/3 cups all-purpose flour 1/4 teaspoon salt 2 teaspoons vanilla extract
Directions
In a large bowl, cream together the butter and white sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Combine the flour and salt; stir into the sugar mixture. Cover dough, and chill for at least one hour. Chill cookie sheets.
Preheat oven to 400 degrees F (200 degrees C). Press dough out onto ungreased, chilled cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, or until lightly golden at the edges. Remove from cookie sheets to cool on wire racks.
11-MAR-2010
Chocolate Chip Cookie (extra crunchy)
This is the perfect recipe! The lady even sells them!
So go and bake it now!
It's also crunchy.....with added ingredient
Ingredients:
200g Butter, soften
200g Brown Sugar
2 Eggs, beaten
1 teaspoon Vanilla Essence
200g Chocolate Bits
30g Corn Flour
220g Top Flour or All Purpose Flour
3 teaspoon Baking Powder
1 teaspoon Salt
How to do it:
Preheat oven to 180C.
Cream butter and sugar till pale and creamy.
Add in eggs and vanilla essence and beat well.
Fold in shifted flour.
Fold in chocolate bits.
Scoop spoonfuls of mixture on tray lined with baking paper or pipe on baking paper.
Bake for 12 - 15 minutes, depending on size of cookie, until pale golden.
Cool completely on wire racks before storing in air-tight containers.
Note:
You can use Self-Raising Flour instead of All-Purpose Flour. Do not add Baking Powder and Salt if you are replacing the flour.
P/s I added a combination of macademia and hazlenuts....this is a must....
But I cut down on the chocolate chips and sugar.....most recipe are just too sweet.
Otherwise I will bloat up like a hot air balloon and fly away!
Source: Let's Get Wokking