Saturday, January 15, 2011

Cupcake Heaven



































This is a new recipe i tried out, and it blew me away. Imagine a chocolate brownie... but as a cupcake.. cream and all. And since valentines is soon round the corner, why not start trying out some recipes till then.


CHOCOLATE BROWNIE CUPCAKES, WITH WHIP CREAM FROSTING


Cupcake
1 cup flour
1/2 cup unsweetened cocoa
1/2 tsp baking powder
1/4 cup salt
2 tsp vanilla
1 egg
3/4 cup whipped cream (hopla)
1/2 cup butter


Mix flour, cocoa, baking powder, soda, and salt. In a separate bowl, cream butter and sugar on medium until light and fluffy. Reduce speed to low and add vanilla and egg. Add cream and flour mixture alternately while still mixing. Pour into lined cupcake pan. Bake at 350 for 20 minutes, or until toothpick comes out almost clean.


Frosting
1/2 cup butter
1 cup icing sugar
3/4 cup whipped cream (hopla)


Beat butter until smooth. Add sugar. In a seperate bowl beat the whipped cream. Mix two together and beat until spreadable. Place mixture into piping bag (with star top) and pipe onto cupcakes (make sure that they have cooled down)




Favorite Chicken Recipe... Ever






























To me, this recipe is all about home made, easy cooking. Its quick to prepare, and delicious to eat. So when its cold outside, this is comfort food... (with a slight healthy twist)























BACON WRAPPED CHICKEN, STUFFED WITH MOZZARELLA & MUSTARD
adapted from BBC GOODFOOD

1 Large Chicken Breast
12 Back Bacon strips
125g mozzarella 
Mustard
tomatoes
pickled onions
Basil & Nutmeg


Heat oven to 200C/fan  180C/gas. Slice the chicken, so each breast is divided into three thin pieces. Beat the chicken with a meat hammer.  Place bacon on flat surface, then place the chicken strip above it. Place mozzarella and mustard on the chicken strip. Wrap the chicken breast with the bacon - not too lightly, but enough to hold the chicken in place. Place tomatoes, onions, and chicken wraps in tray, and season (if using fresh mozzarella, place chicken in deep tray due to the excess water) Cook for 45mins to 1hr.






Saturday, January 8, 2011

Falling in Love, all over again

OREO WHOOPIE CAKES, AND OREO FROSTING






























































Sometimes things don't always turn out the way you imagined..

This was a recipe i had been craving since I first started baking... I have always
experimented with oreo cookies, in milkshakes, and crushed in ice-cream, though never used them for cooking. The original recipe was for cupcakes, but I wanted something different today, maybe it was the weather.. Sunny, hot and extremely bright, in January, it just makes you want to go out and sit there, taking in the sunshine. I photographed most of the photos on the windowsill, i found it extremely convenient, its true what they say, good light = good photography





















































Oreo Whoopie Cakes
from Paula Deen Best Dessert Special Collector’s Issue


























 




180g unsalted butter
400g brown sugar
250g dark chocolate
3 large eggs, separated
2 teaspoons vanilla
200g plain flour
100g self-raising flour
1 teaspoon baking powder
8 Oreo cookies, smashed to bits
1 3/4 cup milk

Melt the chocolate in a bowl over a saucepan of simmering water. Set aside but don’t chill.
Heat the oven to 180C. Beat the butter until it is soft, then add sugar and mix until fluffy.
Stir up the egg yolks, then add them to the butter and sugar.  Add the vanilla and the chocolate (just make sure it’s not so hot that it would cook the eggs). Add the flour, baking powder, alternating with the milk. Stir in the bashed Oreos until evenly distributed. In a separate bowl, whip the egg whites until peaks form. Fold in the egg whites, until no more whites show.
Scoop onto parchment paper as cookies. (I used half of the mixture for cookies and the other half in a tin.. for a cake ). Bake for 30 minutes. Cool on a wire rack before icing.



Oreo Frosting:

2 cups icing sugar
1/2 cup unsalted butter, room temperature
1 teaspoon pure vanilla extract
2 tablespoons milk or light cream
8 crushed oreo cookies

For the Frosting: In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Add the crushed oreo cookies, until frosting is smooth.

Tuesday, January 4, 2011

Wishful Thinking

I have been dying to bake some Macaroons, Iv seen so may beautifully pictured ones in blogs such as Canelle et Vanille.. And well, guess what, they were a total flop, seems like everything went wrong, from the piping (no piping, because somehow the mix didn't want to come out of the piping hole), and once I finally got the piping to work.. disaster broke... they suddenly flattened out and started to join one another, in looseness... you can imagine, Total Disaster, I was furious... because I was sooo looking forward to photographing beautiful Strawberry macaroons, and well, all i ended up doing was cleaning up the mess I made. After I calmed down, I decided to check online, and whether anyone else has had the same problem... and its mainly since the piping didn't work and refilled it, by that time the mixture would lose its 'meringue' quality bubbles, and flatten.. so next time, it should be one big rush..


Oh well, i guess i'll have to try it again soon, to some avail
 

Chocolate and Apple Tartlettes










































Ingredients
For the Crust  (makes 6 tartlettes)

12 tbsp all purpose flour
7 tbsp butter (soft)
1 egg
3 tbsp confectioner’s sugar
Salt

For the Filling
 
125g salted butter
100g plain chocolate , chopped
200g golden caster sugar
2 eggs
1 tbsp vanilla extract
4 tbsp plain flour 

Apple for decorating






































Steps

Mix together the butter, flour, sugar and salt, until it is crumbly then add the egg to make the dough. Place in a plastic wrap and place in the fridge for 1 hour minimum before using. To cook, line with baking paper and baking beans (i substituted this with raw rice, works just as well) and bake for 10 minutes. Take out the beans and paper and bake for another 5 minutes. Let sit while you make the filling.

Melt the butter and chocolate in a large glass or metal bowl set over (not in) a pan of boiling water. Whisk in the sugar, eggs and vanilla, then the flour. pour into the tartlette cases and bake for 30 minutes.

To Decorate, slice some apples and place accordingly

 



Monday, January 3, 2011

Christmas Cupcakes







































 





































 
 
Tis the season, for cooking, and baking, and its always an excuse to visit friends... baring gifts. Its weird how this time of year is always a time of gathering, a what better way to give thanks to those around us, by dropping by with delicious looking cupcakes







































RED VELVET CUPCAKES
(Recipe found at foodnetwork.com

INGREDIENTS 

2 1/2 cups all-purpose flour 
1 1/2 cups sugar 
1 teaspoon baking soda 
1 teaspoon salt 
1 teaspoon cocoa powder 
1 1/2 cups vegetable oil 
1 cup buttermilk, room temperature 
2 large eggs, room temperature 
2 tablespoons red food coloring 
1 teaspoon white distilled vinegar 
1 teaspoon vanilla extract 

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before decorating.



TO DECORATE

I bought ready mixed/coloured almond icing and decorated the top of the cupcakes... (the best part of the cupcakes, in my opinion)  
 





New Beginnings

Here we go... its 2011, and as a new year rolls in, so do the resolutions.

Photography is a passion of mine, and well, so is food, so what better way for me to express myself than to blog about it. I was inspired by two main blogs La Tartine Gourmande and Cannelle et Vanille, mainly becasue I wanted to cook food that looked good (weird.. I know)

So here it goes...