Saturday, May 30, 2009
Makes 10 regular size cupcakes.
90g white chocolate
90g salted butter
110g brown sugar
2tbsp golden syrup
110g plain flour
35g self-raising flour
2tbsp of chocolate chips
icing sugar for dusting
1. Preheat oven to 140 degree.
2. Grease the muffin pan. ( I used silicon muffins pan, no need to grease)
3. Combine white chocolate, butter, sugar, milk and golden syrup together. Put it over a water bath to melt all the ingredients. Leave aside to cool.
4. Sieve both flours together.
5. Once the liquid mixture is cooled, whisk in egg and flour till combined well.
6. Stir in chocolate chips.
7. Bake for 25 minutes.
8. Dust with icing sugar before serving. =)
Tuesday, May 26, 2009
And not to forget my pretty darling at botanical gardens that day. Look! So pretty, hee. Despite the hot weather, it was so much fun. Great for photo taking! =)
Sunday, May 17, 2009
Taste is rather rich and taste really nice with the addition of the chocolate on top. Not too sweet..
Adapted from Table Bread
2 x 8oz packages kraft cream cheese (room temperature)
2/3 cup sugar
1tbsp pure vanilla extract
3 small eggs (room temperature)
1/2 cup sour cream
1 1/2tbsp unsweetened cocoa powder
Preheat the oven to 175degree. Makes 12 standard size muffins
1. Put one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl a few times. 2. Blend in the remaining package of cream cheese.
3. Increase the mixer speed to medium and beat in the remaining 1/3 cup sugar, then the vanilla.
4. Blend in the eggs, one at a time, beating well after each addition
5. Beat in the sour cream just until it's completely blended. Be careful not to over mix!
6. Scoop the batter in the cupcake liners and leaving about 3/4 cup of batter.
7. Mix in the cocoa powder into the remaining 3/4 cup batter and mix well.
8. Drop a heaping teaspoon of chocolate batter in the center of each, pushing it down slightly. Using a small knife, cut through the batter just until dark swirls appear.
Place the muffin tin in a large shallow pan and add hot water until it comes about 1 inch up the sides of the tin. Bake the cakes until set and slightly puffy, about 45 minutes.
Remove the cakes from the water bath, transfer the tin to a wore rack, and let cool for 2 hours. Cover the cakes with plastic wrap (do not remove from the tin) and put in the freezer until cold, at least 1 hour.
To remove the cakes, lift them out with your hands and peel off the liners. Place the cakes, top side up, on a serving platter or individual desserts plates. Top with the chocolate curls if you wish and refrigerate. Serve drizzled with the hot fudge sauce, if you wish. If there are any cakes left, cover with plastic wrap and store in the refrigerator or wrap and freeze for up to 1 month.
The outing was really fun. It's amazing at the children that we have in our zone. The kids totally enjoyed themselves. Le Xuan is still too young, probably have to wait for at least 1 year before she can play over there. The enviroment is very condusive and with various facilities available.
I had baked this after my friday night class, hence was too tired to take any pictures for this.
3 medium size bananas (180g) (mashed)
1tsp baking soda
2tbsp hot water
1tsp baking powder
225g plain flour
Preheat oven till 175 degree. Makes 12 standard size cupcakes.
1. Cream butter and sugar till light and fluffy.
2. Add in 1 egg at a time and beat till just blended.
3. Mixed in the mashed banana.
4. Add in the water mixture.
5. Sift the flour and baking powder together. Fold them in the butter mixture.
6. Stir in the desired amount of chocolate rice.
7. Scoop batter into the cupcake liners till about 2/3 full (60g of batter). Bake for 18-20 minutes.
Saturday, May 9, 2009
ill been baking here and there but didn't really have the chance to post up the recipes. Will do it in the next few post.
Mothers' Day is coming. Being a mother myself since end last year, I finally realise how great sacrifice and love that every mother had for her child is. It was really challenging. Everyday you will learn new things, it's an adventure. I have come to understand that with just the head knowledge it is not enough but the experience that really counts. And again by God's grace, I came out of the challenges strong. I know more is to come but I'm prepared.
All things is possible with God. I have a lot of people asking me, telling me, how do you cope with so many things. Working full-time, studying 3-4 days after work every week and having to take care of a baby now. I have really learn alot, learning how to even abased and abound even more, depending on God, seeking Him, trusting Him. God's timing is always PERFECT! I've always believe that I can do it, it's tough but it will be all worthwhile for the glory of God. The thing that keep me on was really to be a living example to all those around me. :)
Le Xuan is now 4 months and 1 week old. She has mastered the skills of flipping over like 2 weeks back. It's such a joy to be able to see how every little progress she makes. I just felt very bless to be able to go through with her the growing up journey. And last Sunday, I started feeding her cereal and she enjoys it very much. (Guess next time she will be a 小贪吃) I really enjoy every bit of motherhood.
Shall stop here, do something nice for your mothers this week ya.