Blondies

3 Comments 18 Dec 2010 In: Bake, baking

Baked, cut, served and clicked by my kids! Forgot to add , they finished it off in one shot!

This is a very easy cake just mix the ingredients and you are done! and its ready in half n hour! The ecipe is blindly adapted from Smitten Kitchen one of my favorite site :)

Blondies
Adapted from How to Cook Everything

8 tablespoons butter, melted
1 cup brown sugar
1 egg
1 teaspoon vanilla or 1/2 teaspoon almond extract
Pinch salt
1 cup all-purpose flour (i used wholemeal)

i added 1/2 cup semi sweet chocolate chips to the batter.

  1. Butter an 8×8 pan
  2. Mix melted butter with brown sugar – beat until smooth. Beat in egg and then vanilla.
  3. Add salt, stir in flour. Mix in any additions (below).
  4. Pour into prepared pan. Bake at 350°F 20-25 minutes, or until set in the middle. I always err on the side of caution with baking times — nobody ever complained about a gooey-middled cookie. Cool on rack before cutting them.

Further additions, use one or a combination of:

  • 1/2 to 1 cup chopped nuts, toasting them first for even better flavor
  • 1/2 to 1 cup chocolate chips
  • 1/2 teaspoon mint extract in addition to or in place of the vanilla
  • 1/2 cup mashed bananas
  • 2 tablespoons of espresso powder with the vanilla
  • Stir 1/2 cup dried fruit, especially dried cherries, into the prepared batter
  • Top with a vanilla butter cream or chocolate peanut butter cream frostin
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Wholemeal Cookies

5 Comments 28 Oct 2010 In: Bake, baking, cookies, wholemeal

I wouldnt say these are the best cookies ever but the best healthy cookies. :) Kids didnt like it but dipped in milk they loved it. I guess they like cookies in any form and shape!

This recipe has been in my mail for some time. I got this from Simply.Food and i really didnt notice it was eggless till i started to make it. The final verdict i and hubby loved it. A guilt free tea time snack and very easy to bake! :)

1.5 cups Wholemeal flour
1/3 cup coarsely chopped nuts (I used walnuts,hazlenuts,almonds)
1/2 cup apple sauce
2/3 cups sugar
pinch salt
1 teaspoon baking powder
3 tablespoons sunflower oil
1/4 cup dessicated coconut
Milk 1-2 tablespoons to make dough.
1/2 teaspoon vanilla essence
Almond halves / dessicated coconut for garnishing (optional)
1. Put the wholemeal flour in a bowl , add the baking powder and salt and stir in.
2. Stir into the flour the nuts and dessicated coconut
3. In jug add the apple sauce, oil ,vanilla and suger. Beat together .
4. Stir the liquid into the flour and make a dough. Only add milk if dough appears a little dry otherwise omit it.
5. Cover and chill the dough for 30 minutes.
6. After 30 minutes make small balls and place them on a baking tray lined with parchment paper.
7. Flatten the balls into round cookie with the help of a fork.
8. Garnish cookies with almond halves or sprinkle with dessicated coconut before baking in the oven, this is optional.
This recipe goes to Bookmarked recipes by Priya and Aipi, Champa’s Bake- off event, Yeastspotting.
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Itsy Bitsy Chocolate chip Cookies

8 Comments 25 Oct 2010 In: Bake, baking, chocolate, cookies, oats, wholemeal

i made this in bite sizes but in the pic it really looks large! :) Kids have been asking for cookies for a long time. Iwasnted to make a different choc chip cookie and then i came across this.

When i saw this recipe in 101 cookbooks i made it right away with my kids. Made some minor changes. My daughter suggested she wanted to add Hersheys unsweetened cocoa powder so i added 2 tbsps of it. Rest all the same but reduced the sweetness a little bit.

5 ounces good-quality semi-sweet chocolate bar

1 cup wholemeal flour

2 tbsp cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup old-fashioned rolled oats

1/2 cup walnuts, very, very finely chopped

1/2 cup unsalted butter, at room temperature

1 cup natural cane sugar (or brown sugar)

1 tablespoon organic unsulphured molasses (blackstrap)

1 large egg

1 1/2 teaspoon vanilla extract

  • Preheat your oven to 350F degrees, racks in top and bottom third.
  • Line a couple baking sheets with parchment paper.
  • Finely chop the chocolate bar into 1/8-inch pieces, more like shavings really. Try to avoid big lumps and chunks, which make flattening out the cookie dough later more difficult.
  • In a mixing bowl, whisk together the flour, cocoa powder,  baking powder, baking soda, salt, oats, walnuts, and shaved chocolate. Set aside.
  • Using a mixer (or by hand) beat the butter until fluffy.
  • Beat in the sugar and mix until it is also light and fluffy. Scrape down the sides of the bowl once or twice. Beat in the molasses, then the egg, mixing until both are well incorporated, scrape down the sides of the bowl once or twice.
  • Beat in the vanilla. Add the flour mix and stir by hand until the ingredients barely come together into a uniform dough. http://www.101cookbooks.com/archives/itsy-bitsy-chocolate-chip-cookies-recipe.html

This entry goes to Bookmarked recipes by Priya and Aipi, Champa’s Bake- off event, Yeastspotting.

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Chocolate Orange Marble Cake

9 Comments 17 Oct 2010 In: Bake, baking, cakes, chocolate

This has been in my draft for a long long time.. i think finally it is time to publish! One of my friend brought this cake for me but her version was more chocolatey. So found this recipe in one of my fav sie Allrecipes I did some minor changes and the result was awesome!

This cake is very much inspired from Lindt Orange Intense

  • 1 cup butter
  • 1 1/4 cups white sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1 cup plain yogurt
  • 1 3/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons grated orange zest (i used one whole orange)
  • 2 (1 ounce) squares unsweetened chocolate, melted
  • 2 tablespoons orange juice (i used juice of 1 orange)

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
  2. In a large bowl, cream the butter with 1 cup of the white sugar. Beat in the eggs, then the vanilla and the yogurt.
  3. In another bowl, stir together the flour, baking soda, baking powder, and salt. Beat the flour mixture into the creamed ingredients. Turn half of the batter into another bowl. Add the orange rind to one bowl** and the melted chocolate to the other. Alternately spoon the orange and chocolate batters into a greased and floured tube pan. Swirl through the two batters with a knife to create a marbled effect.
  4. Bake at 350 degrees F (175 degrees C) for 50 minutes. As soon as the done cake is removed from the oven, stir together the remaining 1/4 cup sugar, the orange juice, and the orange liqueur and pour over the still hot cake. Let the cake finish cooling on a rack before serving. Makes about 10 to 12 servings.

** i added the orange rind to the full batter so that the whole cake can have the orange taste.

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Oat Raisin Breakfast Muffins

2 Comments 17 Oct 2010 In: Bake, baking, muffins, oats, wholemeal flour

im clearing off my drafts now.. there are loads of pictures since Jan that is when we found out about our surprise that arrived in Aug! I guess i really dont have much time to type on this muffins so i’ll just go on to the recipe straight away!

And oh.. i found these beautiful muffin cups from IKEA.

3oz / 85 grms rolled oats

8fl oz / 250 ml buttermilk

4 oz / 120g butter at room temp

31/2 oz / 100 grms dark brown sugar

1 egg room temp

4 oz / 120 grms wholemeal flour

2 tbsp brown flazseed powder

2 tbsp wheat germ

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 oz / 30 grms raisins

2 oz pumpkin and sunflower seeds

  • In a bowl combine oats and buttermilk and let it stand for 1 hour
  • Preheat oven to 400F/200C/Gas6
  • Cream butter and sugar until light and fluffy
  • Beat in egg
  • Inanother bowl sift flour,baking powder,baking soda and salt.
  • After sifting combine flaxseed powder and wheat germ.
  • Stir into the butter mixture alternating with oat mixture
  • Fold in the raisins and seeds
  • Do not over mix
  • Fill into the muffin cups and bake until the skewer comes out clean about 20-25 mts.
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Raspberry Buttermilk Cake

5 Comments 21 Nov 2009 In: baking, cakes, sweet
1 cup (130 grams) all-purpose flour
1/2 teaspoon (2 grams) baking powder
1/2 teaspoon (2 grams) baking soda
1/4 teaspoon salt
1/2 stick (56 grams) unsalted butter, softened
2/3 cup (146 grams) plus 1 1/2 tablespoons (22 grams) sugar, divided
1/2 teaspoon pure vanilla extract
1/2 teaspoon finely grated lemon zest (optional)
1 large (57 grams) egg
1/2 cup well-shaken buttermilk
1 cup fresh raspberries (about 5 oz)
Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.
Whisk together flour, baking powder, baking soda, and salt and set aside. In a larger bowl, beat butter and 2/3 cup (146 grams) sugar with an electric mixer at medium-high speed until pale and fluffy, about two minutes, then beat in vanilla and zest, if using. Add egg and beat well.
At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.Spoon batter into cake pan, smoothing top. Scatter (see Note) raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons (22 grams) sugar.
Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.
[Baking time updated, shortened, after so many of you concurred that this cake bakes crazy quickly.]
Note: Directions like “scatter” always scare me. Where’s the science? Here’s what my neuroses taught us: the ones that were downward were almost all swallowed by the batter. The “o” ones stayed empty, like cups. Both were delicious.
Make your own buttermilk: No need to buy buttermilk especially for this or any recipe. Add one teaspoon tablespoon [updated, as an astute reader pointed out that the larger amount is more common] of vinegar or lemon juice to one cup of milk and let it sit until it clabbers, about 10 minutes. Voila, butt

raspberry buttermilk cake

If anyone asks me what will i cook for myself the answer anytime would be cakes! or something baked. i reallly love the smell spreading in my kitchen. When i saw this first in Smitten Kitchen i wanted to make it right away. I love raspberries the sour taste mixed with the sweetness of the cake. But unfortunately all berries are very expensive in Singapore :(  I used frozen this time but i think next time i’ll try it with fresh. I made this cake only for me but rest of my family finished it! LOL! A real hit and i think i’ll make this more often.

Recipe from Smitten Kitchen

1 cup (130 grams) all-purpose flour

1/2 teaspoon (2 grams) baking powder

1/2 teaspoon (2 grams) baking soda

1/4 teaspoon salt

1/2 stick (56 grams) unsalted butter, softened

2/3 cup (146 grams) plus 1 1/2 tablespoons (22 grams) sugar, divided

1/2 teaspoon pure vanilla extract

1/2 teaspoon finely grated lemon zest (optional)

1 large (57 grams) egg

1/2 cup well-shaken buttermilk**

1 cup fresh raspberries (about 5 oz) (i used frozen and thawed it to room temp.)

raspberry buttermilk cake2

Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.

Whisk together flour, baking powder, baking soda, and salt and set aside. In a larger bowl, beat butter and 2/3 cup (146 grams) sugar with an electric mixer at medium-high speed until pale and fluffy, about two minutes, then beat in vanilla and zest, if using. Add egg and beat well.

At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.Spoon batter into cake pan, smoothing top. Scatter (see Note) raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons (22 grams) sugar.

Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.

** Make your own buttermilk:  Add one tablespoon of vinegar or lemon juice to one cup of milk and let it sit for about 10 minutes.

My post goes to Cooking for Yourself Event

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Chocolate chip cookies

0 Comments 25 Jul 2009 In: baking, chocolate, cookies, snacks

choc chip cookies

Chocolate chip cookies are my kids favorite. They can eat up to 4-5 cookies in one shot.. LOL!  I make them often but before i can take a pic of these they will be finished! My daughter doesn’t even wait for them to cool down she loves them when its warm and the choco chip are meting! (Girls!)

So today a cozy saturday morning everyone are asleep i woke up early and decided to make some of these to surprise them. I could luciky make a batch before all of them woke up and finally take a pic of it!

This recipe is again form my favorite All Recipes And here is the recipe for the Chocolate chip cookies

The changes i made are – I added only 1 cup chocolate chips instead of 2. And i did not melt the chip. I added them straight away. This is a fool proof recipe. I really enjoyed making those.

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Easy Morning Glory Muffins!

0 Comments 14 May 2009 In: apple, baking, breakfast, Kids, muffins, veg, Vegan
Another one from my all time favorite Allrecipes.com
When i made this for the first time i followed the recipe exactly. When i made it again i made the healthier version as some of the reviewers suggested : I used whole wheat flour, apple sauce, splenda, and cut down all the coconut. It came out really good. This s very much filling in the mornings if u take 2 and a good snack in the evening!
check out the recipe here Easy Morning GLory Muffins
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Apple Crumb Cake

2 Comments 13 Apr 2009 In: apple, baking, cakes

I found this wonderful website The Purple Foodie few days back and when i revisited it today i came across this yummilicious recipe of Apple Crumb Cake. And i wanted to make it right away. I had all the ingredients at home except for baking powder. So i waited till evening to go out with my kids to our near by NTUC Fairprice to buy it.
We had a nice walk and i explained to my kiddos about the cake on the way! My daughter was all excited about it especially when i explained about the topping!!! She had seen only the frosting as a topping on the cake but not something like this which has to be baked with the cake! My son on the other hand was not at all interested about it!! LOL!! i guess its hard to impress a almost 3 yr old without a chocolate ingredient! :D
This cake is for my dear daughter and my DH who loves anything with apples and cinnamon. And DS… chocolate chip cookies are coming ur way soon honey! :)
here goes the original recipe..
Crumb topping:
5 tbsp butter, cold
¼ cup sugar
1/3 cup light brown sugar
½ cup flour
¼ tsp salt
½ cup walnut, chopped
For the cake:
1 large apple, peeled, cored and diced
2 cups flour
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
¼ tsp cinnamon, ground
2/3 cup sugar
8 tbsp butter (100g)
2 eggs
1 tsp vanilla extract
½ cup yogurt
Making the crumb topping:
Mix together all the ingredients except the walnuts. You could do this either manually (using a fork or a pastry blender) or pulse it in a food processor. Next, stir in the nuts. Refrigerate until needed.
Making the cake:
Preheat the oven to 350°F/175°C. Butter an 8 inch square or circular pan.
Sift together the flour, baking powder, baking soda, salt and cinnamon.
In a large bowl, beat the sugar and the butter with a hand mixer until light and airy, about 3 minutes.
Add the eggs one at a time, beating for a minute after each addition.
Reduce the speed now and add the flour in 3 parts and yogurt in 2 parts alternately; starting and ending with flour.
You will have a very thick batter. Stir in the chopped apples.
Transfer the batter in the buttered pan and even out the top with a spatula.
Get the crumb topping out of the fridge and break it apart using a fork. Then sprinkle it over the batter.
Bake for 50-60 minutes or until the crumbs are golden and a skewer comes out clean.
I made some changes in the original recipe

For the crumb toping i reduced the white sugar to 2 tbsp. And for the cake i added 1/3 brown sugar and 1/3 white sugar.
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Zebra cake

0 Comments 4 Apr 2009 In: baking, cakes, design cakes

When i saw this cake for the first time in Farida’s blog i already fell in love with it!! :) it was something so different and unique!!! If i saw this in a bakery or somewhr else i wouldnt even imagine that i can also bake something like this!

Luckily i had all the ingredients at home and everything came out wonderful.. I followed the recipe exactly with no changes. Its really a big cake. I made this in Silicon round cakepan that i just brought. im slowly trying to replace all my baking pans to Silicon.
I took this to a kitty party and evertbody raved about it.

Please note that.. i made this in an electric oven.. one of my friend made the same thing in a microwave/convection oven and it didnt come out as the same pattern, it turned out to be a Marble cake!
INGREDIENTS

4 large eggs, at room temperature
1 cup (8 oz / 250 g) granulated sugar
1 cup (8 fl oz / 250 ml) milk, at room temperature
1 cup (8 fl oz / 250 ml) oil (corn, vegetable or canola is fine)
2 cups (10 oz / 300 g) all-purpose flour
1/3 teaspoon vanilla powder
1 tablespoon (equals 3 teaspoons) baking powder (if not available, substitute with 1 teaspoon baking soda)
2 tablespoons dark cocoa powder (make sure it is not very bitter) such as Dutch-processed (A word of caution: Sometimes I use Hershey’s natural unsweetened cocoa, but since it is BITTER it takes away from the sweetness of the cake, so it may not be your best choice if you want a sweeter cake. Also Remember! Dark zebra patterns won’t stand out with light cocoa powder)

You’ll also need: mixing bowls, electric mixer or wire whisk, 9 inch (23 cm) non-stick round cake pan.

1. In a large mixing bowl, combine eggs and sugar. Using a hand-held electric mixer or wire whisk beat until the mixture is creamy and light in color

2. Add milk and oil, and continue beating until well blended.

3. In a separate bowl, combine and mix flour, vanilla powder and baking powder. Gradually add the flour mixture to the wet ingredients and beat just until the batter is smooth and the dry ingredients are thoroughly incorporated.  (DO NOT OVERBEAT to prevent air pockets from forming in the batter.

4. Divide the mixture into 2 equal portions. Keep one portion plain. Add cocoa powder into another and mix well.

5. Preheat the oven to 350F (180C).

6. Lightly grease the pan with oil. If you don’t have non-stick baking pan, grease whatever pan you have then line it with parchment paper (baking paper).

7. The most important part is assembling the cake batter in a baking pan. This is what you do. Scoop 3 heaped tablespoons of plain batter (you can also use a ladle that would hold 3 tablespoons) into the middle of the baking pan. Then scoop 3 tablespoons of cocoa batter and pour it in the center on top of the plain batter. IMPORTANT! Do not stop and wait until the previous batter spreads – KEEP GOING! Do not spread the batter or tilt the pan to distribute the mixture. It will spread by itself and fill the pan gradually. Continue alternating the batters until you finish them. The pictures below will guide you through.
8. Bake in the oven for about 40 minutes. Do not open the oven door at least the first 20 minutes or the cake will shrink and will not rise. To check if the cake is ready, insert a toothpick into the center. It should come out clean when ready. Remove from the oven. Immediately run a small thin knife around the inside of the pan to loosen the cake, then invert the cake onto a cooking rack. Turn the cake back over and let cool. You can sprinkle the top of the cake with some powdered (confectioner’s) sugar or leave it plain.

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