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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ANGEL FOOD CAKE

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So after making my creme brulee, I had 3 egg whites left. 1 egg white was used to make Mint Meringues and I just wanted to try something new so I did some googling, and Angel Food Cake was the top result after reading blog after blog. Workload is getting a lot a lot heavier and school has just been crazy dreary. Even the social situation in school is strange, vibes are off but hey, baking always helps 🙂 So here ya go. (evidently, the original recipe from Martha Stewart asked for 12 egg whites, I had to improvise.)

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2 egg whites, room temperature
1/6 cup cake flour (this was half a 1/3 cup)
1/6 tsp cream of tar tar
0.2 cups of sugar
a bit of vanilla essence
+ cookie crumble, white chocolate, dark chocolate, milo balls

1. Sieve flour and salt in a bowl and put aside.

2. Beat egg whites until foamy, then add cream of tartar and beat until soft peaks form. Add sugar gradually until stiff peaks form, then beat in the vanilla.

3. Scoop the sides of the bowl to kind of loosen the egg whites gently. Sieve the flour mixture over the egg-white mixture. While turning the bowl, using a spatula, fold in the mixture by cutting down the centre and coming up the sides. (Like how you would fold meringue batter for those who have made meringues before!)

4. Gently spoon batter into an ungreased baking pan of your choice and have your oven preheated at about 176degC/350degF until your cake is brown and springy to touch.

Honestly, I don’t like the texture of angel food cake but it was pretty yumz for a first attempt!

5. Top with melted white chocolate, cookie crumbs, chocolate chips, whatever you fancy!

Enjoy!

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– Yun

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

CHOCOLATE BREAD

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So, I caught a really bad cold on Saturday and I’m still recovering from it and it really sucks not being able to swallow stuff or taste anything because there is just so much grossness in your nose/throat? (Seeing as this is a baking blog I won’t go into gross detail)

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But having said all that, pulled an all-nighter yesterday (I only slept at 5:30AM and woke up at 6:15AM LOL) to complete my first draft for my EE. Doing an EE on baking science really spoils the fun of baking to an extent I feel but, oh well knowledge is always useful! I crashed on the floor for like 3 hours today and boy do I need some stress-baking relief. The symptons of over-exhaustion and anciety are back and idk, I’m getting worried but I’m taking it a day at a time and let’s see how that goes! So ok, sorry for the long nonsensical spiel about my day, here’s what you’re here for. This recipe is so simple like there is no need for yeast and there’s nothing like “creaming” or the need for a broiler/double boiler/simmering of ANY SORTS! You just dump them all together, put them in the oven and voila. Also, meeting my favourite chocolate-lover tomorrow and he loves chocolate bread more than anything, so there’s no question why I baked this!

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So here’s the super simple chocolate bread recipe! (I halved this recipe btw!)

2 +1/4  cup all-purpose flour

2 cups white sugar

3/4 cup unsweetened cocoa powder

1 + 1/2 tsp baking powder

1/2 tsp salt

1 + 1/2 cup milk

1 cup vegetable oil

3 eggs

2 tsp vanilla extract 

+ chocolate chips!

1. Preheat your oven to about 160degC

2. Whisk all your dry ingredients together.

3. Using an electric mixer, beat in the milk, oil, eggs and vanilla into your dry ingredients.

4. Add the chocolate chips (together with 2 tbsp of flour to prevent the chocolates from sinking to the bottom!)

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5. Let it bake for about 1 hour and 15 mins!

I took mine out at 45mins as I was waaaaaaaaaaay too impatient but it tasted more fudgey/cakey! I guess, it’s not too bad for a first attempt!

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Enjoy!

– Yun

COFFEE-FLAVOURED BISCUITS

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When you google “Recipes for coffee biscuits”, what you usually get are recipes of shortbread/sugar cookies that you normally eat with a cuppa coffee (for you to dunk your cookies in) when what you really want are coffee-infused cookies! So ta-dah, here’s what I have for you today! Coffee-flavoured cookies. That’s right, it’s not for you to dunk, it’s for you to get all that coffee goodness WITHOUT A CUPPA!

I love the taste of coffee and at Starbucks, my all-time favourite drink would be their White Chocolate Mocha Frappe. But my body has a very low tolerance for caffeine (and I will go into fits when I drink too much coffee), so I had to change to Chocolate Chip Cream (decaf) and Ice Shaken Lemon Green Tea (which are both delish btw). However, once in awhile I need my coffee fix, and what better than crunchy coffee biscuits?

So to all you coffee-holics, have a go at this: (yields about 30 1.5in cookies)

2 cups plain flour

1/2 tsp salt

1/4 tsp baking soda

1/4 tsp baking powder

1/3 cup unsalted butter

1/2 cup white sugar

1/2 cup brown sugar

1 egg

1.5tsp vanilla essence

2 tbsp milk

1 tbsp hot water

2.5tbsp coffee powder (preferably instant, but any works!)

1. Sieve together your flour, baking powder, baking soda and salt. Set aside.

2. Add the hot water to your coffee and keep aside. (If you’re using ground coffee powder and not instant, what you’ll get is this lump of coarse coffee grains which will be infused in your milk later! If you are using instant coffee powder, this should be a smooth liquid mixture.)

3. Cream butter, brown sugar, white sugar together until creamy and well-blended.

4. Beat in vanilla essence and egg until well-combined

5. (For those with the coarse ground coffee grains) mix your milk into the coffee mixture. Add about 2 tbsp of milk to the mixture, and sieve the coffee + water + milk mixture into the batter. You should get a little bit of the milk-coffee solution. Stir in a bit of the coffee grains if you wish.

6. They should come together into a nice, roll-able dough! (Add more flour if it’s too water, this is however, at your own risk because the texture/taste MIGHT be affected!)

7. Roll the batter into balls, and space them out evenly on your baking tray (with a silicon mat/parchment paper!). Flatten the balls using the bottom of a glass jar that has been dipped in some sugar.

8. Sugar the tops of your cookies (optional)

8. Bake at 200degC in your oven for about 10-12 minutes or until the edges are slightly toasted!

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

CARAMELIZED FRENCH TOAST W/ BANANAS

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So one morning, I was really craving caramelized bananas but for breakfast???? Nah. So I had to make the next best thing, french toast. I usually eat eat french toast then top it with caramelized bananas, but I decided, why not caramelize the toast? So here you have it!

2 tablespoons (packed) golden brown sugar

1/2 cups whole milk

1 large eggs

 tablespoon vanilla extract

ground cinnamon (optional)

Bread! (i used normal Sunshine wholemeal bread slices haha)

stuff to top! (icing sugar, berry compote, peanut butter, chocolate sauce, whatever you please!)

1. Mix butter and brown sugar in small bowl to blend.

2. Whisk milk, eggs, vanilla, (and spices) in large bowl to blend.

3. Melt 2 tablespoons brown sugar-butter mixture in each of 2 large nonstick skillets over medium-high heat.

4. Dip bread slices 1 at a time in egg mixture to coat. Cook until bottoms are deep brown, 3 to 4 minutes.

5. Time to top! Sift powdered sugar over. Top with blueberries and raspberries; drizzle with maple syrup etc etc whatever makes you happy 🙂

(Adapted from http://www.epicurious.com/recipes/food/views/caramelized-french-toast-with-cinnamon-and-berries-359230 hehe)

If you want to make normal french toast, skip Step 1 and for Step 3, melt 2 tablespoon of BUTTER (without the sugar! because sugar gives it the caramel). And for caramelized bananas, carry out Step 1, and mix in the bananas gently (you don’t wanna mash it!) Then cook it until the bananas and soft and the sugars are brown and caramel-smelling!

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Why not try some blueberry compote? (which was also homemade!)

look, hot fumes!

look, hot fumes!

Enjoy!

– Yun