I've also made the minis of the Chocolate Hazelnut, for Azilah. Including another dozen of Mango Cheesecups, Brownie Platter & Cornflakes Snow.
Saturday 30 April 2011
Another cheesy weekend
After Ifah's Chocolate Hazelnut Cheesecake was shown in my page, I received a similar request, from Aiza, for the coming week. This time the customization was to include strawberries.
I've also made the minis of the Chocolate Hazelnut, for Azilah. Including another dozen of Mango Cheesecups, Brownie Platter & Cornflakes Snow.
I've also made the minis of the Chocolate Hazelnut, for Azilah. Including another dozen of Mango Cheesecups, Brownie Platter & Cornflakes Snow.
Saturday 23 April 2011
Birthday Dinner
We had an early dinner at Chai Chee Seafood Restaurant, located at Changi Road, in celebration of my mum's birthday. Glad to meet up with my brothers. Though I didn't say it, I've been missing them.
Scanning the menu & discussing what to order......
Still scanning the menu & deciding what to order......
Finally the food came....
Salted Fish Fried Rice & Fried Kangkong
Spicy Baby Squid & Lemon Chicken (we also ordered the Oyster Sauce Baby Squid, which was delish as well)
Sweet & Sour Garoupa
Bandung & Longan Drink (love the big mug!)
We were very satisfied with the delicious food
My Hanie bunny niece
It was my first experience at Chai Chee Seafood Restaurant. My brother had been there before, so he suggested the place to Mum. I must say that I wasn't disappointed.
The service, serving & food were very satisfying indeed. They have indoor area (not air-conditioned though, I think), a wash-hand area for those who would be more comfortable eating using their hand, place was clean & a trip to the washroom was not miserable at all. I was definitely impressed and would be going there again when there's another family dinner outing in future.
So when Mum offered the Mee Hoon HongKong for takeaway, I didn't refuse ; ). Although it was a short meet-up, it was great to see everyone.
Cheesy Weekend
It's a cheesy weekend with request for Cookies & Cream and Mango Cheesecups for Ros and Chocolate Hazelnut Cheesecake for Ifah.
Cookies & Cream and Mango Cheesecups for Ros
Chocolate Hazelnut Cheesecake deco customized by Ifah, of Trendy Clipettes, herself
Sunday 17 April 2011
Hectic Friday
It didn't look like a lot of work, until I started in the kitchen with 200pcs of Cornflakes Snow, 2 sets of Brownie Platter with black & white theme and about 50 cups of Chocolate Mousse.
It'd been a while since I juggle so much at one time. I planned to start as early as 6am. But that plan got the better of me & I didn't actually got down to business until 10am. Even then, there were a lot of interruption & I was having sudden mood swing = /. Yidi yada & a lot of bla bla bla, I think I started my mixer at 12 noon. By late afternoon (after about 5hrs), I was struggling to keep my eyes open & my back started to ache. Could age be catching up? I beg to differ ; )
After a total of 12hrs in the kitchen, I decided to leave the black & white deco for the Brownie Platter to the next morning. Too tired = lack of ideas.
Made more Chocolate Mousse to be brought over to a birthday party, which I topped with mini marshmallows for the kids.
It definitely was a hectic Friday. I was so looking forward the weekend. And I really hope the coming week will be a better one for me.
Enjoy the rest of your Sunday people!
It'd been a while since I juggle so much at one time. I planned to start as early as 6am. But that plan got the better of me & I didn't actually got down to business until 10am. Even then, there were a lot of interruption & I was having sudden mood swing = /. Yidi yada & a lot of bla bla bla, I think I started my mixer at 12 noon. By late afternoon (after about 5hrs), I was struggling to keep my eyes open & my back started to ache. Could age be catching up? I beg to differ ; )
After a total of 12hrs in the kitchen, I decided to leave the black & white deco for the Brownie Platter to the next morning. Too tired = lack of ideas.
These were what I came up with - piped white chocolate on the top & deco with dark & white chocolate buttons. The brownies were also accompanied by these decorated Chocolate Mousse cups.
It definitely was a hectic Friday. I was so looking forward the weekend. And I really hope the coming week will be a better one for me.
Enjoy the rest of your Sunday people!
Wednesday 13 April 2011
Honey Lemon Madeleines
The last time I made Madeleines was ........... errrr...... gosh I couldn't even remember! I remembered it was Chocolate Madeleines though. Not sure if I still have that recipe hhmmm....
Anyways, since I was still in the midst of deciding which goodie/s to prepare for a nephew's birthday party this Saturday, I thought I'd give this recipe another try before making a decision. (Well now I've actually decided to make these Madeleines & Chocolate Mousse. What about Brownies eh?) I would love to make a few goodies for the party but time may not be on my side as I have 2 Brownie Platter requests.
Here's a little info on Madeleines (adapted from Dorie Greenspan's Baking From My Home To Yours):
Madeleines are among the most recognizable pastries in the French repertoire because of their look - they are made in scallop-shaped molds from which they emerge ridged on one side, plump and full-bellied on the other and golden. That they are among the best known is thanks to Marcel Proust, who immortalized them in his novel "Remembrance of Things Past". Everyone seems to know the story of Proust's narrator dipping the cookie into his tea and having the first taste bring back a flood of childhood memories. With that short entry, Proust and the madeleine gained such celebrity that even people who've never tasted the cookie refer to it with confidence as a touchstone. Yet when you take away the literary allusions and all the romance, what you're left with is a tea cake that deserves to be famous for its deliciousness alone.
The madeleine is a beautiful, if somewhat plain, cookie made from the kind of batter you'd use for a sponge cake. What distinguishes it is its lightness; its texture - the tiny bubbled crumb is tres raffine; and its flavor, a delicate mix of lemon, vanilla & butter.
Just to set the record straight, while it's Proust who gets all the credit for making madeleines a household name, the honor realy belongs to King Stanislas Leszcynski of Poland, who, in the eighteenth century, tasted a tea cake made by a local woman in Commercy, France. He was so delighted with the cookie that he named it after the baker, Madeleine.
Honey Lemon Madeleines
2/3 cup plain flour
3/4 tsp baking soda
Pinch of salt
1/2 cup sugar
Grated zest of 1 lemon
2 eggs
2 tsp vanilla extract
1 tblsp honey (this is my own addition to the recipe)
6 tblsp unsalted butter (melted & cooled)
1. Sift flour, baking powder & salt. Set aside.
2. In a mixer bowl, rub the sugar and lemon zest together with your fingertips until the sugar is moist & fragrant. Add eggs to the bowl. Beat the eggs & sugar together on medium-high speed until pale, thick & light for 2-3 minutes. Beat in the vanilla & honey.
3. With a rubber spatula, very gently fold in the dry ingredients, followed by the melted butter.
4. Cover bowl and refrigerate between 3 to 12 hours or up to 2 days. This long chill period will help the batter form the hump that is characteristic of madeleines.
5. To bake, preheat oven to 170C (depending on your oven). Brush some butter into your madeleine mold. Depending on the type of mold you're using, dust the insides with flour & tap out the excess.
6. Spoon the batter into the molds, filling each one almost to the top. Don't worry about spreading the batter or if they are filled up too full, the oven's heat will take care of that. Bake for about 13-15 mins or until they are golden and tops spring back when touched.
7. Remove pan from the oven and release the madeleines by rapping the pan using your fingers or a butter knife. Transfer to a rack to cool. Best eaten as soon as they are made or at least on the same day they were made.
Next up, I'd want to try them with bananas and in strawberry flavour.
Anyways, since I was still in the midst of deciding which goodie/s to prepare for a nephew's birthday party this Saturday, I thought I'd give this recipe another try before making a decision. (Well now I've actually decided to make these Madeleines & Chocolate Mousse. What about Brownies eh?) I would love to make a few goodies for the party but time may not be on my side as I have 2 Brownie Platter requests.
Here's a little info on Madeleines (adapted from Dorie Greenspan's Baking From My Home To Yours):
Madeleines are among the most recognizable pastries in the French repertoire because of their look - they are made in scallop-shaped molds from which they emerge ridged on one side, plump and full-bellied on the other and golden. That they are among the best known is thanks to Marcel Proust, who immortalized them in his novel "Remembrance of Things Past". Everyone seems to know the story of Proust's narrator dipping the cookie into his tea and having the first taste bring back a flood of childhood memories. With that short entry, Proust and the madeleine gained such celebrity that even people who've never tasted the cookie refer to it with confidence as a touchstone. Yet when you take away the literary allusions and all the romance, what you're left with is a tea cake that deserves to be famous for its deliciousness alone.
The madeleine is a beautiful, if somewhat plain, cookie made from the kind of batter you'd use for a sponge cake. What distinguishes it is its lightness; its texture - the tiny bubbled crumb is tres raffine; and its flavor, a delicate mix of lemon, vanilla & butter.
Just to set the record straight, while it's Proust who gets all the credit for making madeleines a household name, the honor realy belongs to King Stanislas Leszcynski of Poland, who, in the eighteenth century, tasted a tea cake made by a local woman in Commercy, France. He was so delighted with the cookie that he named it after the baker, Madeleine.
Honey Lemon Madeleines
2/3 cup plain flour
3/4 tsp baking soda
Pinch of salt
1/2 cup sugar
Grated zest of 1 lemon
2 eggs
2 tsp vanilla extract
1 tblsp honey (this is my own addition to the recipe)
6 tblsp unsalted butter (melted & cooled)
1. Sift flour, baking powder & salt. Set aside.
2. In a mixer bowl, rub the sugar and lemon zest together with your fingertips until the sugar is moist & fragrant. Add eggs to the bowl. Beat the eggs & sugar together on medium-high speed until pale, thick & light for 2-3 minutes. Beat in the vanilla & honey.
3. With a rubber spatula, very gently fold in the dry ingredients, followed by the melted butter.
4. Cover bowl and refrigerate between 3 to 12 hours or up to 2 days. This long chill period will help the batter form the hump that is characteristic of madeleines.
5. To bake, preheat oven to 170C (depending on your oven). Brush some butter into your madeleine mold. Depending on the type of mold you're using, dust the insides with flour & tap out the excess.
6. Spoon the batter into the molds, filling each one almost to the top. Don't worry about spreading the batter or if they are filled up too full, the oven's heat will take care of that. Bake for about 13-15 mins or until they are golden and tops spring back when touched.
7. Remove pan from the oven and release the madeleines by rapping the pan using your fingers or a butter knife. Transfer to a rack to cool. Best eaten as soon as they are made or at least on the same day they were made.
Next up, I'd want to try them with bananas and in strawberry flavour.
Monday 11 April 2011
Sunday 10 April 2011
Desserts for Eva's birthday
My other great supporter of my bakes made a request for some desserts for her darling daughter's 2nd birthday on 9th April '11. Of course I was more than delighted to make some desserts for her, although I was challenged by time & ingredients. While liaising with Effa (@mypurpleyes) my mind was generating my on-hand pantry stocks as well as ideas on the deco for the Brownie Platter.
Here were the goodies I prepared. I hope little girl Eva had a great birthday celebration and a big thank you to Effa for placing her homemade desserts request from me, despite her staying at the other end of this tiny island : )
Here were the goodies I prepared. I hope little girl Eva had a great birthday celebration and a big thank you to Effa for placing her homemade desserts request from me, despite her staying at the other end of this tiny island : )
Cornflakes Snow (sistabrownie's file picture)
Strawberry Cotton Cheesecake
Brownie Platter
Thursday 7 April 2011
Simply Cupcakes
I accepted a 24-hr dateline request from a very supportive friend, Kyn, who needed these cuppies on her last day of work for her colleagues & students.
Due to time constraint, I managed to come up with a simple deco for the Double Chocolate Cupcakes. Much as I'd like to dash off to the baking supplies store, I could not afford to waste any time in getting these completed.
Thank you again Kyn...
Due to time constraint, I managed to come up with a simple deco for the Double Chocolate Cupcakes. Much as I'd like to dash off to the baking supplies store, I could not afford to waste any time in getting these completed.
Thank you again Kyn...
Sunday 3 April 2011
Chocolate Marshmallow
Kyn (aka sueetchic) had requested for a cake for her cutiepie, Elisya, second birthday. As I don't make typical birthday cake, I've to think of 'converting' one of my desserts as one.
So what came into mind was the Chocolate Marshmallow. Accompanied with Red Velvet & Double Chocolate Cupcakes around the Chocolate Marshmallow, this was what Elisya would look at.
I hope Elisya had a sweet & colourful 2nd birthday celebration! Thank you sueetchic!
So what came into mind was the Chocolate Marshmallow. Accompanied with Red Velvet & Double Chocolate Cupcakes around the Chocolate Marshmallow, this was what Elisya would look at.
Not forgetting, some colourful Cake Pops to go along....
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