Tag Archives: Recipes

So, You Want to Touch My Ganache?

I’ve been having a disappointing run with the shops. It’s almost as if the universe is conspiring with my wallet to stop me from buying things. I mean, what’s up with 4 hours of shopping and not buying anything?

I know…failure.

But maybe it’s the universe’s way of saying “don’t give up”.

The late nights, frustrated phone calls, missed gym sessions have clearly taken a toll; as my shopping craving rightfully points out. Let’s throw in the seasonal insomnia,uninspired outfits and constant migraines, and I’m a whine bomb.

Still I persevere, whether it’s for that dress, or maybe just to make my way to December. In this case, even after ‘knowing’ the right way of making ganache, trying this new version has just made it all worth it. Worth the extra steps, worth the unsettled feelings I’ve had towards other ganache recipes and worth taking that chance.

The things worth doing are never easy.

Silky  Chocolate Ganache (adapted from Miette)

10 ounces chocolate, 60% or darker, chopped
2/3 cup icing sugar, sifted
3/4 cup plus 1 tbsp heavy cream
2 large egg yolks
3 tbsp unsalted butter, room temperature

1) Combine chocolate and powdered sugar in a heatproof bowl

2) In  a saucepan over medium heat, bring the cream to a gentle simmer. Pour the hot cream over the chocolate and stir until the sugar is dissolved. Nest the bowl over a pain of simmering water to create a bain marie. Heat, stirring, until all of the chocolate is melted and the mixture is smooth. Remove bowl from heat.

3) Whisk the egg yolks in a small heatproof bowl. Pour about 1/2 cup of the melted chocolate mixture into the yolks while whisking, to temper them. Pour the tempered mixture back into the pan of chocolate and whisk to combine. Add the butter and stir until smooth. Pour the hot ganache through a fine-mesh sieve into a clean heatproof bowl.

4) Use the ganache immediately, or transfer to an airtight container and refrigerate for up to 2 weeks. Ganache does not freeze well.

2 Comments

Filed under Uncategorized

Earl Grey & Strawberry Cupcakes

I just realised that Narwhals are real. I can almost hear Homer going ‘D’OH!’ in my head. Since I’ve long associated these one-horned creatures with unicorns, it was pretty much a natural assumption to make.

Again, D’OH!

Now I can’t decide if they’re as magical.

Today was catch up with mom and little sister day. So we tried our best to eat enjoy a leisurely lunch. Sounds like a chore; but it really is especially when we’re a family of gobble-gobble eaters. Blame it on not wanting to eat cold food, or rushing to catch the next next cartoon on tele, we just don’t do slow very well. In fact, I’d say you were silly if you tried. But then someone caught our eye and our conversation slowed, the chopsticks didn’t snap the food as quickly and the tea started to get cold. He walked in, big smile, the waitresses greeted him warmly like they knew who he was. So, who was he? Soon he was joined by a younger lady and another gentleman of a similar age. And it felt slightly rude to stare but he reminded us so much of our grandfather.

My grandfather was a force to be reckoned with; he clean out an entire fish in the amount of time it took to for us to reach the dinner table. His jokes were so funny we still make reference to them now. He could clear out a whole room full of people with his…farts.

That’s my grandfather.

Needless to say, my little sister and I thought of all sorts of lines to get us a hug from that cute old man, but decided we didn’t want to interrupt his lunch. Considerate much.

Earl Grey Cupcakes with Fresh Strawberry Cream Cheese Frosting (cupcake adapted from Primrose Bakery’s book)

Cake
125ml milk
4 earl grey teabags
2 eggs
120g butter
120g sugar
250g GF flour blend
1 tsp baking powder
1/4 tsp salt
1 tsp vanilla

1) In a small saucepan, heat the milk until almost boiling. Remove from heat and steep the teabags for 30 minutes. Meanwhile, preheat oven to 170°C, fanforced. Line mini cupcake tins with paper liners or if not using liner, grease well.

2) In a separate bowl, mix the flour, baking powder and salt together.

3) In the bowl of a stand mixer, beat the butter and sugar until lightened in colour. Add in the eggs, one at a time. Beat well after each addition.

4) Add in the vanilla. beat well.

5) Add the flour and milk alternately to the egg mixture and beat until just combined. Divide equally between prepare cupcake tins. Bake for 10-13 minutes or until a skewer inserted comes out clean.

6) Allow to cool completely before removing from tins. Frost with strawberry cream cheese.

2 Comments

Filed under Cupcakes, Recipes

Walnut & Dark Chocolate Scones

One day I might get sick of Foster the People.

One day I will find the perfect chocolate cake recipe.

One day I’ll definitely have cereal for dinner.

One day I could get to see Orcas in real life.

One day I’m going to go shopping with wild abandonment.

One day I shall make my way to Vienna and Germany.

One day I hope to take my mom on a holiday.

Today though, I shall smell like walnut and dark chocolate scones, have lunch with some of my favourite people, then dinner with more favourite people, talk about everything over brownies, listen to more Foster the People, figure out how to do my hair and then change my mind all over again.

It’s really a lot easier focusing on all the things that keep you happy. Some days, the annoyingly optimistic kid in me reminds me that the best things about a crummy day is that it’ll eventually end. And when it does, you better be prepared to embrace the good stuff. There’s no waiting around for it to come back again; think about it…would you sit around while some random stranger comes and takes away the perfect dress?! Thought so.

Wait, is this me being smarter than usual?

I kid. The truth of the matter is, my dad came home for a surprise visit yesterday. My man bought me a cookbook just because. The cutest little boy loved the cake I baked so much that he gave me two thumbs up; twice, and wouldn’t share it with anyone else. My mom did a massive grocery shop up for me. My sister’s coming to dinner tonight. The other one’s thinking about us all the way in London.

It’s all love here!

Walnut and Dark Chocolate Scones [adapted from Gluten-free Gourmand]

1 3/4 cups GF flour blend
1/4 cup oat/sorghum flour
1 tbsp baking powder
1/4 tsp baking soda
Pinch of salt
1/4 cup sugar
90g cold unsalted butter, cubed
1 large egg
3/4 cup heavy cream
1 tsp vanilla extract
80g dark chocolate, chopped
50g walnuts, roughly chopped

1) Preheat oven to 210°C. Line a baking tray with greaseproof paper or Silpat mat.

2) Mix the flours, baking powder, baking soda and salt in a large bowl.

3) Whisk the cream, vanilla and egg together.

4) Cut the butter into the flour mix, either by hand, food processor or stand mixer until it resembles breadcrumbs.

5) Mix in the liquids until combined. Stir in the chocolate and walnuts.

6) Tip the scone batter onto the prepared tray and shape into a large rectangle, about 1.5 inches tall. Bake for 10 minutes. Remove from oven and gently cut into 9 pieces. Bake for a further 4-5 minutes. Remove from oven and allow to cool.

7 Comments

Filed under Breakfast, Chocolate, Nuts, Recipes

[Heart Throb] Dark Cocoa Brownies

A few things have turned dark recently. For one, I look in the mirror now and see the darkest hair I’ve ever had. I haven’t decided if it’s because of my recent quest to complete the entire Underworld series or if it’s me deciding that I would much rather spend more time doing other things as opposed to sitting in a chair at the salon, waiting. [natural hair colour = black hence, no more having to re-colour it]. Don’t you just love it when your hairdresser does exactly as you want and not suggest you have flaming red hair instead.

Then there’s also my new favourite dark cocoa brownie recipe. Well, technically it isn’t new; it’s just a renewed love for it. Challenging my idea that brownies made with melted chocolate are richer (therefore, better, duh!), a damn fine cocoa makes for a wicked brownie. I think I’ve met my soul mate equivalent. Now, only to find the perfect excuse to bake it all the time.

On a completely random note, try saying dark 10 times in a row, stressing on the ‘arrrkk’ part. Bet you’ll start finding it a rather bizarre word.

In other non-related news, I chanced upon a book yesterday ‘Perfect Kids Names’. Don’t give me that look, it was right next to the cookbook section. But my point is…what in the world is a perfect child’s name?! Are we not seeking perfection in pretty much everything already? Now we’re even trying to control what other people name their kids? Will people be telling me when’s the best time to eat chicken soon? Actually, they’ll probably tell me how much carbon eating meat causes and make me feel guilty. And I can repent for my sins by hugging trees.

I love vegetarians, just not the hemp wearing, yoga posing, meat-is-the-spawn-of-the-devil ones.

Brownies are vegetarian. So I guess we can all just get along now?

Dark Cocoa Brownies

2 sticks butter, melted
3/4 cup GF flour blend
1 cup natural cocoa powder (it’s worth seeking out the best; I use Varlhona)
pinch of salt
2/3 cup caster sugar
1/2 cup brown sugar
1 tbsp hot water
2 large eggs
2 tbsp heavy cream (or milk)
1 tsp vanilla
1 cup walnuts, chopped (optional)

1) Preheat oven to 170°C. Line a 8-inch square baking pan with greaseproof paper.

2) Sift the cocoa powder, flour and salt together. Add in the caster and brown sugar. Toss to mix.

3) Add in the melted butter and stir well.

4) In another bowl, mix the eggs, water, vanilla and cream together. Add this to the cocoa mixture. Stir to combine.

5) Fold in the walnuts. Pour into the prepared pan and bake for 27 minutes or until a skewer inserted comes out with a few crumbs/is moist.

6) Allow to cool before slicing! :)

 

 

4 Comments

Filed under Bars, Chocolate, Recipes

[Kawaii] Love & Creme Chantilly Swiss Roll

I spent the last part of my work day meeting a Japanese magazine editor who’s here on a visit. With the help of the tour guide, I tried my hardest to speak to her. But it wasn’t the same as conversing with her directly, sans third party. So through my widest smile, hand gestures and head nods, we became friends, language barriers aside, I knew she liked Singapore, she knew I was excited to show her around. We had ice cream, with gula melaka (palm sugar) and adzuki beans. Talk about an appropriate coincidence.

I then really wished I could upload an intersect into my brain and be multilingual. Lost? You need to watch an episode of Chuck pronto.

Seriously though, is there a brain capacity on the number of languages one can learn without scrambling your brain? It’s hard enough for me to wrap my tongue around the different Chinese dialects, let alone a whole new foreign language. I spent a long time referring to a head as coconut and vice versa in Malay. Suppose they are the same shape… And they’re both gooey inside.

I’m in the midst of confirming a trip to Japan this Summer. Perhaps it shall present itself as a golden opportunity to pick up some touristy Japanese. My new Japanese friend has kindly offered to show me around, so maybe I’ll astound her with how adept I’ve become with the language…or just be really, really, really good at smiling and reading hand gestures.

Creme Chantilly Swiss Roll

1 x Sponge Roll
1 x Creme Chantilly

To Assemble

1) Trim off 2cm of the the sponge from each of the four sides. Eat.Mix3 tbsp warm water and 1 tsp of vanilla extract. Brush over the sponge.

2) Spread all the creme chantilly on the remaining sponge until it’s 1cm from the edge.

3) Pick up the side of the baking paper closest to you and roll it in, towards you. Using the paper as a guide, keep rolling the sponge until you reach the end. Put it straight into the fridge to set. Enjoy!

Sponge Roll

For a 25cm x 25cm tray…

4.5 egg yolks
4.5 egg whites + 1.5 egg whites (separate bowls)
120g GF flour blend, rice-flour based
1/2 tsp + 1/2 tsp cream of tartar (separate)
90g icing sugar
90ml water
60ml oil
1 tsp vanilla extract

1) Line a 25cm x 25cm baking tray with parchment. Preheat oven to 170°C.

2) In the bowl of a standing mixer, whisk the egg yolks and 50g of the icing sugar until thick and lightened in colour. Add in the vanilla and water. Beat until well mixed.

3) Add in the oil and mix well until emulsified. Add in the flour and whisk until fully incorporated.

4) Spoon 3 tsp of the egg yolk mixture into the a separate bowl. Repeat so you have 2 bowls of egg yolk mixture. Add in 1/2 tsp of GF flour blend and 1 drop of desired food colouring (I used pink and red) into each bowl and mix well.

5) In a clean, grease-free bowl, whisk the 1.5 egg whites with 1/2 tsp cream of tartar until stiff peaks form. Divide the egg whites evenly between the two bowls of egg yolk mixture. Gently fold to incorporate. Using two teaspoons, create heart shapes on the prepared baking tray. Bake for 1 minute. Remove from oven while you prepared rest of sponge roll.

6) In the same clean, grease-free bowl, beat the remaining 4.5 egg whites until foamy. Gradually add in the remaining 40g icing sugar and 1/2 tsp cream of tartar and beat until stiff and opaque. Fold gently into remaining egg yolk mixture. Pour over the heart shapes and level the batter to ensure it bakes evenly. Bake for 16-18 minutes or until a skewer inserted comes out clean. Allow to cool completely before filling with creme chantilly.

Creme Chantilly

1 3/4 cup whipping cream, very well chilled
1/4 cup icing sugar
Seeds of 1/2 vanilla bean, or 1 tsp vanilla extract

1) In the bowl of a stand mixer, whip the cream, icing sugar and vanilla seeds until thickened and holds it’s peak. Do not overwhip of the cream will split. Either use immediately or chill in fridge to firm up before using.

 

3 Comments

Filed under Cakes, Recipes

Vanilla Bean & Nutella Cupcakes


There’s a photo of my parents on the magnetic board that’s propped on my desk. My dad’s got his hands in the air, mid clap, his mouth wide open, cheering. Mom’s got the biggest smile on, the kind that gives mega-watt a run for her money. This was taken at my sister’s wedding. I must’ve done something right, because that photo was taken right after I gave my bridesmaid speech.

Sitting right above that photo is a gingerbread plushie magnet, you know, the slightly loopy one from Shrek. It was a gift from a very proud boy who congratulated me on riding the roller coaster twice, and even managed to put my hands up in the air. I whined, and begged to turn around, but we all knew I wanted to ride on it. And conquer it twice I did!

Right at the bottom of the board is a piece of paper I’ve been diligently checking off the boxes on. See, I’m on a shopping ban (no shoes, bags, clothes & accessories) and every day I come home without a shopping bag, I get to tick off a box. I’ve got 2 more months on it and I’m still going strong. Let me tell you though, I’m not sure how creative I can get with my wardrobe much longer.

I feel like I need to add a photo of these cupcakes on the board. I’m rather proud of them, especially since vanilla cupcakes haven’t always been particularly cooperative. Sure I’ve had some luck with them, but it’s the one things I bake with trepidation each time. Will they leave the cake liners? Will they be soggy on the bottom? Will they taste like flour?

Buttery, dense but still tender, perfumed with vanilla with a dash of chocolate from the Nutella; they’re actually less scary than I thought they’d be!

And the frosting reminds me of the smoothest vanilla bean ice cream.

Eat and be happy that the weekend is upon us!

Vanilla & Nutella Cupcakes (adapted from the Butch Bakery Cookbook)

2 cups GF flour blend
1.5 tsp baking powder
1/2 tsp baking soda
pinch of salt
1 stick unsalted butter, softened
1 cup sugar
2 large eggs, room temperature
2 tsp vanilla extract
1 cup buttermilk, room temp
12 tbsp Nutella, room temp

1) Preheat oven to 170°C. Line a a 12-hole cupcake tin with paper liners.

2) Mix flour, baking power, baking soda and salt together. Set aside.

3) In the bowl of a stand mixer, cream the butter and sugar until pale and fluffy. Scrape down the sides of the bowl and add in the eggs, one at a time, beating after each addition. Add the flour mixture and the buttermilk alternately in 3 additions, starting and ending with the flour. Beat on high for 30 seconds.

4) Divide evenly between prepared cupcake tin and dollop one tablespoon of Nutella into each cupcake.Bake for 22 minutes or until a skewer inserted comes out clean. Allow to cool before frosting.

5) To frost, fill a piping bag fitted with a star tip with the vanilla bean buttercream, and pipe rosettes on top of each cupcake!

Vanilla Bean Buttercream

1 x Swiss Meringue Buttercream, without the white chocolate
1/2 vanilla bean, seeds scraped. Use the pods for vanilla sugar

1) Beat the buttercream together with the vanilla seeds until mixed through. Use immediately.

3 Comments

Filed under Cupcakes, Frostings, Recipes

[Do it like a Dude] Chocolate Beer Cupcakes, Ganache & Beer Frosting

Sometimes you forget that it’s important to make a cupcake that involves three procedures. You don’t realise that it’s probably what you needed to get your head screwed on right. To know that whatever happens, stirring warm cream and dark chocolate will work better than any other form of therapy.

There are cupcakes, the sort that lay it all out for you; cake and frosting. Then there are cupcakes; the ones that hold dark secrets. Maybe they’re more like people; we all have secrets, stories we haven’t told, things we can’t share, the very ones that make us who we are. They don’t define us, they merely shape the way we operate. Much like us, these cupcakes aren’t about to bare all. It’s a dark chocolate cake, filled with ganache and topped with beer frosting. Yeah, it looks like chocolate and vanilla; but the beer gives the cake such an edge, it’s worth trekking to your local store for a gluten-free beer just so you can experience this all for yourself.

Things have happened since I last wrote, and with all that’s said and done, I’m glad I’m returning with these cupcakes; familiar, yet different.

Am I starting to trail off? Are we even talking about cake anymore?

Probably. Most definitely.

Cake makes my heart sing. I hope it does the same to yours too.

Happy New Year, a little late, but better than never! :)

I used Guinness for my cupcakes since the lucky guy who’s receiving them isn’t gluten intolerant. Please, PLEASE find a gluten-free version if you’re allergic to it. I’ve seen sorghum beers around and I’d like to suggest that beer/root beer may work as well!

Chocolate Beer Cupcakes (Adapted from The Butch Bakery Cookbook, makes 12 standard)

1 1/2 sticks butter (180g)
1/2 cup Valrhona cocoa powder (or any natural cocoa)
3/4 cup dark stout (Guiness or try a cola or root beer; poured and settled before you measure)
2 large eggs, broken
1/2 cup sour cream
1 cup + 1 tbsp GF flour blend
1/4 cup GF oat flour
3/4 cup caster sugar
1 tsp baking soda
pinch of salt

1) Preheat oven to 170°C. Line a standard 12-cup muffin tin with paper liners.

2) In a medium saucepan, melt the butter over a low heat. Stir in the cocoa powder and stout. Allow to cool for 10 minutes.

3) Whisk the flours, sugar, salt and baking powder together in a separate bowl.

4) In the bowl of a stand mixer fitted with a whisk attachment, whisk the eggs and sour cream together. Add in the chocolate-stout mixer and mix well. Add in the flour mixture and mix until no white streaks remain. Divide evenly between the cupcake liners. Bake for 22-25 minutes or until a skewer inserted comes out clean.

5) Allow to cool for 15 minutes before removing from tin to cool completely.

6) To fill, use a small sharp knife to cut a ‘cone’ out of the tops of the cupcakes. Using a melon baller or a small teaspoon, hollow out the hole a little more so it can hold more ganache. Using another teaspoon, fill each cavity with ganache. Top the cupcakes with the cone you just cut out. Press gently so it’s almost flat.

7) Using a palette knife, spread two tablespoons of frosting over the cupcake. Dust with cocoa powder. ENJOY!

Chocolate Ganache

3/4 cup heavy cream
1 cup 55% chocolate chips

1) Place the chocolate chips in a heat proof bowl.

2) Heat the cream in a microwave-proof bowl in 30 second bursts until it starts to bubble. Pour over the chocolate.

3) Using a spatula, slowly stir until all chocolate has melted and combined happily with the cream. Allow to stand until it’s of a spreadable consistency.

Beer Frosting

1 stick unsalted butter, softened (120g)
2 2/3 cups icing sugar
3 tbsp stout
1/2 tsp vanilla extract
Pinch of salt

1) In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and 2 cups of icing sugar together until well combined.

2) Add in the stout, vanilla and salt. Mix well.

3) If icing isn’t stiff enough, add in the icing sugar, 1/3 cup at a time until you get your desired consistency.

1 Comment

Filed under Chocolate, Cupcakes, Frostings, Inspired, Recipes

Toffee Pudding with Ginger and Chocolate

At some point, I’m going to have to admit it. My idea of a great weekend consists of some part of it being slightly fuzzy, in this slightly happy state of yeah.

Yeah.

Am I making sense?

Like when you’re trying to put on your 4-inch heels and realising you’ve been trying to put right to left for the past 5 seconds…and then just having a small laugh to yourself, and going yeah.

Or when lunch consists of fried rice and fresh mango. Yeah.

Left your cell phone on the charger at home, on the bed. Yeah.

Walked out of the store without taking back your credit card and the new necklace you just bought. Yeah.

Store assistant rings your mobile phone 8 times and you can’t answer because you don’t have your phone. Yeah.

The whole house smells like toffee and butter. So does your hair. Yeah.

Gym at 4pm…errrr…yeah?

You get my drift. It’s like when you’re almost unfazed by anything because there’s a slight cloud of something which is almost making everything seem fairly ordinary. Yeah.

Can we just apply this to all the things that try to get us down? The things I stress about on a daily basis when there are 1000 things way more important happening concurrently? I need to prioritise the things that I place importance on and remind myself that some days, like today, it’s really liberating to say “big fat hairy deal”.

I hope you’re having a hazy, good day. I know I am. And I smell like toffee!

Toffee Pudding with Ginger and Chocolate (adapted from Best Desserts by The Australian Women’s Weekly)

3 3/4 cups dates, pitted
3 cups hot water
2 tsp baking soda
2 3/4 cup GF flour blend
1/4 cup GF oat flour
3 1/2 tsp baking powder
185g butter, unsalted and softened
6 eggs
1 cup brown sugar
1/2 cup crystalised ginger, chopped finely
3/4 cup dark chocolate, 55% and above, chopped roughly

1) Preheat oven to 175°C. Line a large rectangle tin, roughly 35 x 25cm, with parchment.

2) In a large pot, bring the dates and hot water to a boil. Turn off the heat and add in the baking soda. Allow to stand for 5 minutes before whisking to break up the dates.

3) In the bowl of a stand mixer, cream the butter and the sugar until lightened in colour. Add in the eggs one at a time and mix well. Mix the flours and baking powder in a separate bowl. Add the dates and flour mix into the creamed mixture alternately, starting and ending with the flour.

4) Pour the mixture into the prepared pan and sprinkle the ginger and chocolate all over the top. Bake for 60-70 minutes or until a skewer inserted comes out clean. Serve warm with butterscotch sauce.

Butterscotch Sauce

250g butter, unsalted
2 cup brown sugar
2 cups heavy cream

1) Place all the ingredients in a large pot and simmer until all the sugar had dissolved and butter has melted. Allow to simmer further for 3-4 minutes. You may stir the mixture to quicken the cooking process. Allow to cool slightly before serving with pudding.

4 Comments

Filed under Cakes, Chocolate, Pudding, Recipes, Sauces

Boozy Lemon Polenta Cardamom Cake

It’s been a good weekend. The sort of weekend you feel you’re not really in the same country. It’s great how doing something entirely different from your regular routine can add a little sparkle into an otherwise ‘it-passed-too-fast’ weekend.

My best friend and I decided we should head to the zoo. I wanted to see the polar bears; she the giraffes. Pity the polar bear enclosure wasn’t open (renovations were underway to merge it with a new project) so luckily Nisa managed to feed the giraffes, or we might’ve found smelling like that totally no worth it.

A lunch spread later, we found her car had contracted a case of flat tyre caused by a nail which we possibly ran over while driving and singing Kelly Clarkson’s Mr Know it All (or in my case, MISS know it all. Bottomline; don’t judge if you haven’t a clue!) ANYWAY, being the resourceful girls we are, a phone call was made, and the car was saved. We even managed to catch a movie!

If your idea of a good time is laughing so hard you’re crying, and then deciding that at the end of the movie, you’d like to watch it all over again, I strongly recommend watching What’s Your Number. Anna Faris is cute and Chris Evans is known as the human torch for a bloody good reason.

Hello my name is Victoria and I’m addicted to highly attractive men.

And cake.

Boozy Lemon Polenta Cardamom Cake

200g butter, unsalted and softened
150g sugar
220g almond meal
100g polenta
1.5 tsp baking powder
3 eggs
1 tbsp Amaretto
1 tbsp Limoncello
1 tsp vanilla extract
Zest of 2 lemons

1) Preheat oven to 170°C. Grease and line a 8-capacity mini loaf tin. This recipe makes 7 full mini loaves.

2) In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar together until fluffy and lightened in colour. You can also do this by hand with a big bowl and a wooden spoon.

3) Beat in the eggs one at a time until fully incorporated. Add in the dry ingredients and mix well. Add in the remaining ingredients and beat on medium-high until blended through. Divide the mixture evenly into 7 of the 8 loaves. Bake for 25-30 minutes or until a skewer inserted comes out clean.

4) Allow to cool for 10 minutes before turning out. The loaves are served upside down. Prick the loaves with a skewer and pour the syrup over the top. Allow to absorb and cool completely before topping with lemon glaze. I added some Indian candy floss-like confectionery on top but don’t stress if you haven’t any.

Soaking Syrup

1/2 cup icing sugar
3 tbsp hot water
2 tsp Cardamom-Clove Syrup from Royal Rose (or you can try using a strong Chai tea instead of water)
2 tbsp freshly squeezed lemon juice

1) Mix well in a bowl and ensure there are no lumps.

 

2 Comments

Filed under Cakes, Fruit, Nuts, Recipes

Peanut Butter Thumbprints with Caramel

Today I dropped by the post office and returned my parcel from ASOS. It was free to have it shipped here, but cost me $35 to return it. Lesson learnt; I’m never going online clothes shopping again. Next time I’ll just stick to books and rubber stamps. I love rubber stamps.

Today I spent a mini fortune on a package of laser sessions to remove the awful spots under my eyes. My eyes are still rather sensitive now…and there are black spots where they burned it. Oh man, I hope they clear up before I start work. Then again, the black spots could be a thing where people think I’m unattractive and boom! when they disappear, it’s like whoa! Who knew she wasn’t polkadotted.

Yeah, that might work.

If not, I’ll just blind everyone with these amazingly delish cookies and they’ll instantly fail to notice the burns under my eyes.

These cookies are AAAAAH-MAZING. Even if you’re being a bum and decide that scrubbing a caramlised pot isn’t what you signed up for, make them plain with the traditional criss-cross pattern. It’s really something I tell you. I’ve had peanut butter cookies but I’ve never had these! The caramel sets semi-solid, if you want it harder and chewy, I suggest relocating them to your fridge. Enjoy my lovelies!

Peanut Butter Thumbprints with Caramel (adapted from Sur La Table’s The Art and Soul or Baking)

Thumbprint Cookies

1 stick unsalted butter, softened
1/2 cup firmly packed light brown sugar
1/3 cup caster sugar
1 large egg
1 tsp vanilla extract
3/4 cup peanut butter, room temperature (I used chunky, do NOT use natural PB)
1 1/2 cup GF flour blend
1/4 cup oat flour
1 tbsp sweet rice flour
1/4 tsp baking soda

1) Preheat oven to 175°C and position two oven racks in the upper and lower thirds. Line baking sheets with parchment paper.

2) Place the butter, brown sugar and sugar in the bowl of a stand mixer and cream until lightened in colour. You can also do this by hand. Scrape down the bowl and add in the egg and vanilla and mix well. Add in the peanut butter and beat until well blended. Scrape down bowl once more.

3) In a medium bowl, whisk all the flours and baking soda together. Add to the butter mixture all at once. Turn mixer to lowest speed and blend slowly until fully incorporated. Remove from the mixer and stir gently to ensure everything is well mixed.

4) Using an ice cream scopp, portion tablespoon-sized mounds onto the prepare baking sheets, spacing them about 4 cm apart. Use the rounded handle end of a wooden spatula or another similar utensil to make a depression, about an inch in diameter in the centre of each cookie.

5) Bake for 15-17 minutes or until golden and just firm to touch and edges are darker. Transfer to cooling rack. Immediately reinforce the depression in each cookie using the same kitchen utensil but be careful not to crack the cookie. Let cool completely and fill with the caramel. Allow filling to cool and set for an hour, store in the refrigerator.

Peanut Caramel

1 cup whipping cream
1/2 cup water
1 cup granulated sugar
2 tbsp light corn syrup
1/2 tsp salt
3/4 cup finely diced almonds, toasted

1) Microwave the cream in a microwave-safe bowl until just hot. Set aside.

2) Place the water in a medium saucepan. Add sugar, corn syrup and salt. Cook the sugar mixture over a medium heat, stirring occasionally with a heatproof spatula until sugar dissolves. Set the hot cream on the counter next to the stovetop. Turn heat to high and cook the sugar until it turns a golden brown. Immediately turn off the heat and whisk in the cream, adding it in a slow, steady stream. Whisk to blend caramel well. Pour into a heatproof bowl and allow to cool until warm and pourable before adding in nuts.

8 Comments

Filed under Caramel, Cookies, Nuts, Recipes