Double Chocolate Cookies

Ingredients

• 50g unsalted butter
• 450g dark chocolate, roughly chopped
• 2 eggs
• 170g soft light browb sugar or light muscovado sugar
• 1/4 tsp vanilla extract
• 85g plain flour
• 1/2 tsp baking powder
• 2 baking trays with greaseproof paper

Instructions

Preheat oven to 170C or 325F. Put the butter and half the chocolate in a heatproof bowl over a saucepan of simmering water (do not let the base of the bowl touch the water). Leave until melted and smooth.

Put the eggs, sugar and vanilla extract in a mixer and beat until well mixed. Pour in the chocolate mixture, beating on slow speed until well combined.

Sift the flour, salt and baking powder into a separate bowl, then stir into the chocolate mixture in 3 additions mixing well after each addition. Finally, stir in the remaining chocolate until evenly dispersed.

Arrange equal amounts of cookie dough on each tray. Make sure the cookies are spaced apart to allow for spreading while baking. Bake in the oven for 10-15 minutes, checking regularly after 10mins. They are ready when the tops start to crack and look glossy. Leave the cookies to cool slightly on the trays before turning out onto a wire cooling rack to cool completely.

Lemon Cupcake with Easter Egg Decoration

I know its been months since I have posted recipes in here so this is my welcome back recipe to myself in celebration of the Easter Holidays. This is one of my favourites, Lemon Cupcake,. I normally keep it simple and just put a slice of lemon candy on top but because its Easter, I am experimenting on a few decorations. This one is with lemon frosting decorated with 3 Cadbury mini eggs on top, and white chocolate slivers. My daughter and I will experiment on a few variations today and will post them soon after. Here is the recipe:

Lemon Cupcake

120g plain flour

150g caster sugar

1 1/2 tsp baking powder

2 T grated lemon zest

40g unsalted butter, room temperature

120ml milk

1 egg

Lemon Frosting

250g icing sugar, sifted

80g unsalted butter, at room temperature

2 T grated lemon zest

a couple of drops of yellow food colouring (optional)

25ml milk

* You will need a 12-hole cupcake tray lined with paper cases

Instructions

Preheat the oven to 170C (325F). Put the flour, sugar, baking powder, lemon zest and butter in a mixer and beat on slow speed until you get a sandy consistency and everything is combined. Gradually pour in the milk and beat until incorporated.

Add the egg to the flour mixture and continue beating until "just" incorporated (scrape any unmixed ingredients from the side of the bowl). Continue mixing for a couple of minutes until smooth. Do NOT overmix.

Spoon the mixture into the paper cases until two-thirds full and bake for 20-25mins.

Leave the cakes to cool slightly before turning out onto a wire colling rack to cool completely.

For the frosting:

Beat together the icing sugar, butter, lemon zest and food colouring (optional) on medium-slow speed until the mixture comes together. Turn the mixer down to slow speed. Slowly pour in milk, then when all is incorporated, turn the mixer to high speed. Continue beating until the frosting is light and fluffy, at least 5mins. The longer the frosting is beaten, the lighter and fluffier it becomes,

Getting it together:

When the cupcakes are cold, spoon the lemon frosting on top and decorate with slivers of white chocolate (peel the chocolate using short strokes of your vegetable peeler) and then squeeze in three coloured cadbury mini eggs in the middle. If you want for it to look like a birds nest, omit the white chocolate, slice a chocolate flake in 3 sections then cut each in half lengthwise and position to look like a birds nest before adding the cadbury eggs in the middle. Secure with frosting if needed.

Chocolate Cheesecake

I've never eaten a chocolate cheesecake before but I love cheescake a lot! My favourites are No bake Strawberry Cheesecake, Blueberry Cheesecake and plain New York Cheesecake. So when I came across this recipe, I just have to try it! I wasn't disappointed, I knew I am gonna like it just by looking at the picture on the cookbook. I had to tweek the recipe a bit though as the combination of chocolate and cheesecake is a calorie nightmare! I used light cheesecake on this instance but you can stick to the original cheesecake if you like, a mix of triple chocolate chips (white, dark and milk) can be folded before baking for an extra chocolate kick.

I decorated it with whipped cream and chocolate sprinkles, but the cheesecake is yummy on its own.

Ingredients:
- 900 g cream cheese
- 190 g caster sugar
- 1 tsp vanilla extract
- 4 eggs
- 200 g dark chocolate, roughly chopped

Base:
- 200 g disgestive biscuit (or 200 g oreo cookies, dont use the white middle part)
- 2 Tbsp cocoa powder (not needed if using oreo cookies)
- 150 g unsalted butter, melted

Method:

Preheat oven to 150C or 300F or Gas 2. Prepare a 23cm round springform cake tin, greased and base-lined with greaseproof paper.

For the base: If using digestive biscuit, put into food processor with the cocoa powder (or just the finely chopped oreo cookies) and process until finely ground. Slowly pour the melted butter into the food processor while the motor is running. Press this mixture into the base of the prepared cake tin. Flatten and compressed it. Refrigerate while you make the topping.

Put the cream cheese, sugar and vanilla in a mixer and beat on slow speed until you get a very smooth, thick mixture. Add one egg at a time, while still mixing. Scraped any unmixed ingredients from the side of the bowl after adding the 2nd and last eggs. The mixture should be very smooth and creamy.

Put the chocolate in a heatproof bowl over a saucepan of simmering water (do not let the base of the bowl touch the water). Leave until melted and smooth. Spoon a little of the cheesecake mixture into the chocolate, stir to mix then add a little more. This will even out the temperature of the 2 mixtures. Eventually stir all of the cheesecake mix into the chocolate until well combined.

Spoon the mixture into your prepared cold cheesecake base. Put the tin in another larger deep tin or baking tray. Fill the 2nd tin/tray with water until it reaches 2/3rd up the way of the cheesecake tin. Bake for 40-50 minutes. Dont overcook, the center should still be wobbly in the centre. Leave the cheesecake to cool in the tin, then cover and refrigerate overnight before serving.

Happy Halloween!

Halloween Treats

Halloween is one of the festivities that I truly enjoy preparing for - unfortunately my husband doesn't share my enthusiasm! So unless there is a halloween party at home, I can't really decorate for halloween in the house. lol The only thing I could do is bake some scary sweets for Sam, friends and trick or treaters. Everybody seems to buy ready made sweets, candies, and baked products. I always fancied making things myself, make it more special for the kids as they wont get the same thing anywhere else. This year I am also donating 24 cupcakes to charity for them to sell it during their coffee morning. Here are the recipes I used:


Vanilla Cupcake (makes 12)

120g plain flour
140g caster sugar
1 1/2 tsp baking powder
a pinch of salt
40 g unsalted butter, at room temperature
120 ml whole milk
1 egg
1/4 tsp vanilla extract

Preheat oven to 170 deg C. Put flour, sugar, baking powder, salt and butter in a freestanding electric mixer and beat on slow until combined. Gradually pour in half the milk and beat until milk is incorporated.

Whisk the egg, vanilla and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until combined. Continue mixing until smooth. Do not overmix.

Prepare a 12-hole cupcake tray lined with paper cases. Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20-25 mins or until light golden and the sponge bounces back when touched. Leave the cupcakes to cool completely, once cooled spread the frosting and decorate as desired.

Chocolate Cupcake (makes 12)

100 g plain
20 g cocoa powder
140 g caster sugar
1 1/2 tsp baking powder
a pinch of salt
40 g unsalted butter, at room temperature
120 ml whole milk
1 egg
1/4 tsp vanilla extract

Put the flour, cocoa powder, sugar, baking powder, salt and butter in a freestanding electric mixer on slow speed until combined. Whisk the milk, egg and vanilla extract together in a jug, then slowly pour half into the flour mixture, beat to combine and turn the mixture up to high speed to get rid of any lumps.

Turn the mixer down to a slower speed and slowly pour in the remaining milk mixture. Continue mixing for a couple of minutes until the mixture is smooth. Do not overmix.

Prepare a 12-hold cupcake tray line with paper cases. Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20-25 mins or until the sponge bounces back when touched. Leave the cupcakes to cool completely, once cooled spread frosting and decorate as desired.

Vanilla Frosting

250 g icing sugar
80 g unsalted butte, at room temperature
25 ml milk
a couple of drops of vanilla extract

Beat the icing sugar and butter together on slow-medium speed until the mixture comes together and is well mixed. Turn the mixture down to slow speed. Combine the milk and vanilla in a separate bowl, then add to the butter mixture a couple of tablespoons at a time. Once all the milk is incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy. The longer the frosting is beaten, the lighter an fluffier it will be.

Chocolate Frosting

300 g icing sugar
100 g unsalted butte, at room temperature
40 g cocoa powder
40 ml whole milk

Beat the icing sugar, butter and cocoa powder together in a mixer on slow-medium speed. Add the milk to the butter mixture a couple of tablespoons at a time. Once all the milk has been incorporated, turn the mixer to high speed. Continue beating until the frosting is light and fluffy.

Chocolate Crinkles - Crunchy on the outside, gooey on the inside!

I have been baking Chocolate Crinkles eversince I started helping my Mum's catering business a few years ago. I first came across them from my baking class with Heny Sison.

I like them because they look like cookies, but a bite out of them reveal their brownie like taste and texture. Nice!!! It's crunchy on the outside, soft and chocolatey on the inside. It also is quite easy to make and takes about 10mins only in the oven. Quick, easy and yummy! What more do you want? These was my Mum's best seller and I probably have baked thousands of them already. Once I baked them and gave the lot as a gift to my friend's birthday party without asking permission from my hubby and daughter who adores these crinkles. They have never forgiven me that day and I had to make another batch just so they would speak to me again! lol

Anyway here is the recipe, enjoy and don't forget you can't use cheap cocoa powder! This makes or breaks a cake (or cookie on this instance).

Ingredients (Makes 30-36)

3/4 cup vegetable oil
4 medium to large eggs
2 tsp vanilla
2 cups sugar
1 1/4 cup cocoa powder
3 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
about a cup of confectioners sugar

Method
Preheat oven to 350 degrees F. Prepare 2 baking sheets. In a bowl, combine all the liquid ingredients and beat until well combined. In another bowl, combine all dry ingredients except confectioners sugar and mix. Make a well in the center and pour the liquid mixture. This is the fun and hard part of the job, take off all your jewelries and using your clean hands, knead this mixture until combined. You cannot use any utensils here as the mixture turns heavy when mixed. Knead until everything is well combined. Take a scoop of dough (preferably use an ice cream scooper) and form the dough into a ball by rolling each between the palm of your hands. Roll in confectioners sugar then put on the baking sheet with an inch apart.

Bake until cookie breaks on top (about 10 mins or so). Don't overbake, center should still be soft.

Green Tea Cupcake

I ordered green tea online for the first time as I was missing my favourite Green tea frappuccino which I always order from Starbucks back in the Philippines. I cant seem to find this green tea powder on any chinese or specialty tea store around so I went and ordered it online. I haven't made my frap yet, but I did use the green tea to make the Icing for the above cupcake. This is ordinary chocolate cupcake recipe with added instant espresso powder to give it a little kick and the icing is made from butter, cream cheese and green tea. The consistency is too runny, I am not sure why, probably because of the addition of green tea or it could be because I used medium fat cream cheese which is slightly less firm. The cupcake got a thumbs up from my husband.

Coffee and Chocolate Cupcake (makes 12, you can double the recipe)

1/3 cup butter, room temperature

1 cup sugar

2 small or medium size eggs

1 cup flour

1/2 tsp baking soda

1/4 tsp salt

1/3 cup cocoa powder

1 Tbsp instant espresso powder (omit or lessen to 2 tsp if you want to lessen the caffeine)

3/4 cup milk

1 tsp vanilla

Method

Beat butter until softened, add sugar and beat until fluffy. Add eggs one at a time until mixed. In a separate bowl, combine all the dry ingredients. Set aside. Add vanilla to the milk, this will be your liquid ingredients. Add a third of the dry ingredients to your butter / sugar mixture and beat to combine. Add half of the liquid ingredients and beat to combine. Repeat until all is combine together. Scoop batter into cupcake cups, about 2/3rds full. Bake at 350 degrees for 25-30 minutes or until cake tester comes out clean.

Green Tea Icing

1/2 cup butter, room temperature

4 oz cream cheese

1 1/2 - 2 cups powdered sugar

1 tbsp green tea powder

Method

Beat butter and cream cheese together until well combines. Stir in 1 1/2 cups of powdered sugar and 1/2 of the green tea powder and beat to continue. Taste, add more powdered sugar and green tea if you want to. Pipe icing onto cupcake or if too thin, put in the fridge for an hour or two to thicken before decorating the cupcake.

Sticky Toffee Pudding

The mixture before being put in the oven...

the finished product... hot and moist.

Sticky Toffee Pudding with Vanilla Ice Cream

Another Scottish food that I love - Sticky Toffee Pudding! It's so popular that wherever you eat, whether in a posh restaurant or a simple coffee shop, you will always find Sticky Toffee Pudding in the menu. Believe me, this can rival any chocolate pudding out there! When I first decided to bake this at home, I was very surprised to learn that the main ingredient is Dates! I used them before for my Food for the God's recipe which was another favourite dessert in my family so I was very excited to bake this pudding for the first time a year or so ago. But looking at different recipes. Unfortunately I couldnt find the one I like, most of those I found says to leave the dates soaking in warm water for a few hours or overnight. As I said before, I dont have the patience of a saint when it comes to cooking. So I carried on looking for my perfect recipe and found one made by James Martin. Boiling water, dates, process in food blender and voila! Ready to use. Perfect! So off I go and made them, lo and behold they were gorgeously moist and yummy! I didnt have treacle in my cupboard which was one of the unique ingredients here, so I replaced them with golden syrup instead and it was still a success. This recipe had introduced me to treacle and dark muscovado sugar, two ingredients I have never come across before.

Anyway, as you can tell I love James' recipe and have been baking these on and off in my house for the last year. I did try treacle on my next baking and indeed it made a big difference in the taste. But I still maintain that golden syrup alone will do the job if you're not a fan of treacle. Also, dont leave the pudding longer than it should be in the oven as it will dry out and it always taste better when its moist and "sticky". A lot of the times, I would tweak the recipe to suit my own taste, but this is one of those that I didn't change a lot except not having the treacle on my first try as I didnt know what it was! he he Here is James' Martin recipe taken from the BBC Food website:

Preparation time less than 30 mins

Ingredients
55g/2oz butter
170g/6oz demerara sugar
2 tbsp black treacle
1 tbsp golden syrup
2 eggs
200g/7oz self-raising flour
200g/7oz pitted dates
290ml/10fl oz boiling water
1 tbsp bicarbonate of soda
½ tsp vanilla extract

For the sauce:
110ml/4fl oz double cream
55g/2oz butter, diced
55g/2oz dark muscovado sugar
2 tbsp black treacle
1 tbsp golden syrup

For the moulds:
30g/1oz soft butter
30g/1oz flour

Method
1. Butter the moulds and dust with flour and preheat oven 200C/400F/Gas 6.
2. Using a food processor cream the butter and sugar together.
Slowly add the golden syrup, treacle and eggs. Continue mixing until the mixture
looks smooth, then turn down to a slow speed and add the flour. Mix until
everything is well combined.
3. Add the boiling water to the dates and tip into a blender. Secure the lid firmly
and blend to a purée.
4. Add the bicarbonate of soda and vanilla.
5. Pour this into the batter while it is still hot and stir well.
6. Pour into the moulds and bake for 20-25 minutes until the tops are just firm to
the touch.
7. Make the sauce: simply place all the ingredients in a pan, bring to the boil,
stirring a few times and then remove from the heat. Put to one side until ready to
use.
8. Remove the puddings from the moulds and place on plate. Coat with the
warmed sauce and serve with good vanilla ice cream.