MINT MERINGUE KISSES

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It’s been a heckuva long week and it’s finally time I posted these! Made these because my friend requested for creme brulee (yummy!), which asked for only egg yolks so I gotta get rid of my whites! So here it is:

  • 4 Egg Whites
  • 250g Sugar
  • 1/2 teaspoon Cream of Tartar
  • 1/2 tablespoon Cornflour
  1. Beat egg whites and cream of tartar till soft peaks.
  2. Gradually add in sugar and continue beating till stiff. This will take about 15 minutes.
  3. Fold in cornflour, add your desired colouring as well into the batter or paint them onto your piping bag (that’s how i got those lovely stripes!)
  4. Pour mixture into piping bag with a star tip.
  5. Pipe it on baking paper/silicon mat
  6. Bake at 120c for 1 hour or till dry and crispy.
  7. Remove and let it cool for a minute before removing from the baking paper.
  8. Store in air-tight container once completely cooled on rack.

Adapted from http://wokkingmum.blogspot.sg/2008/06/meringue-kisses.html

Enjoy!

– Yun

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3-INGREDIENT NUTELLA CUPCAKES

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It’s been a super long week of unproductivity and things have been rough, and thus, baking is my escape. Felt really good and I woke up at 9AM in the morning to bake and got quite a bit done after 3 hours? My cousin has been requesting for me to make something with nutella (and because Junkie bought me this nutella recipe book from Germany and has been asking me to use it) I decided to experiment with nutella today and I must say I’m pretty pleased at how easy this recipe was and how quickly everything came together! So here it is 🙂 (I baked it in mini cupcake tins because it’s always easier to eat small bites than hugeass cupcakes so this made about 18? I halved this recipe btw!)

1 cup plain flour
1.5 cup nutella
3 eggs
+ white/milk/dark chocolate or whatever frosting you want

1. Whisk eggs and nutella together until smooth.

2.Add the flour in and whisk until incorporated. Do not overmix it or your cupcakes will be tough. (Mine kinda were whoops :/)

3. Bake in the oven at 350degF or about 176degC for a few minutes until when inserting a toothpick, it comes out clean!

4. Cool it and serve with whatever frosting you want 🙂

Enjoy! :-

– Yun

SINGLE-SERVE MOLTEN LAVA CAKE (CHOCOLATE)

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Took a sick day today and it’s a Saturday 😦 Had a really nice 2 hour dragonboat training today under the hot sun with a leaky nose, it wasn’t pleasant. A throbbing headache hit me next and then you have it, me fast asleep on my bed for the next 3 hours. When I got up, I was really craving somethiing chocolate-y, and considering that I’m gonna meet my favourite chocolate-lover tomorrow, I decided to make his favourite molten lava cake (but seeing as I’m not gonna meet a lotta people, I only made 2.)

This recipe is really good as the cake doesn’t really sink? Unlike my previous attempt (look below).

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(Sigh, look at that massive hole in the centre. Worst of all, NO MOLTEN CENTRE >:-( )

Also, I ran out of plain flour so I had to make do with this recipe that uses self-raising flour but I must say, the results were delicious!

(Adapted from http://www.noobcook.com/chocolate-lava-cake/2/)

All you need is really just one large bowl for everything, great recipe for people who hate washin’ up. This makes 1 only!

50g dark/milk chocolate chips/bar/whatever you can get.

50g unsalted butter, cut to small cubes

1 egg

25g caster sugar (for those using Cup Measure: it’s about half of a 1/4 cup)

20g self-raising flour (for those using Cup Measure: it’s about 1.5 tbsp)

1. Using a double boiler (basically, get a saucepan of water boiling/simmering and set a bowl on top of it, making sure the bottoms don’t touch the water), melt the butter and chocolate chips. (Whisk it often!)

2. Once that is done, remove the bowl from the heat and add in your caster sugar + egg and whisk thoroughly. Try to let your chocolate mixture cool a little so that it doesn’t cook your egg. Or temper your eggs, this is done by adding a bit of the chocolate into the egg and whisking it first before pouring the egg mixture into the chocolate mixture. This is to get your eggs used to the temperature! (But you see, this requires another bowl. Heh.)

3. Add the flour and mix thoroughly.

4. Place it in your pre-heated oven at 180degC or 250degF (I don’t have a microwave, so I’m terribly sorry if you’re looking for a microwavable recipe!)

5. Top it with chocolate sauce, raspberry jam, berry compote, vanilla ice cream, icing sugar (WHATEVER YOU FANCY!)

Enjoy! And may it satiate my chocolate-lover’s stomach for all things chocolate.

– Yun

4-INGREDIENT INSTANT NUTELLA-CHIP COOKIES

nutella-chip cookies

nutella-chip cookies

Now, it sounds like a chocolate-overkill, but think about it, it’s nutella-chip cookies. So, I had a real itch to bake and I had tons of work to do (sigh a prisoner of the IB curriculum) so I had to search for a good but quick recipe. So I searched my kitchen, and lo and behold, a brand new jar of Nutella!!!!!! Ok, you kinda have to use the entire jar if you follow this recipe exactly and it’s heartbreaking to see how much nutella you can’t use for spread but hey, nutella-chip cookies, it’s worth it.

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So, this recipe is real real real simple and all you really need is a few ingredients (that you should probably have on hand) and maybe 20 minutes. I can’t find the original recipe online anymore (so if anyone does, please comment so I can give the due credits!) but here goes:

1 cup plain flour

1 cup Nutella

1 egg

+ chocolate chips (whatever you fancy)

1. Preheat your oven to about 175 deg C.

2. Add all the ingredients together and mix them until they are fully and thoroughly incorporated

3. Roll your dough into evenly sized balls and place them on your baking tray (with a silicon mat/parchment paper). Few free to garnish the balls with a few chocolate chips so they come out looking really pretty and neat!

4. Flatten the balls. Here’s a cool method: Use a glass jar, with the bottom dipped in granulated sugar, to flatten your cookie balls. They won’t stick plus you get a nice glittery finish!

5. Bake for about 7 minutes and let it cool after.

So, what are you waiting for? Enjoy!

– Yun