tag:blogger.com,1999:blog-63902824332026973822024-03-12T17:44:49.019-07:00a spoonful of sugahSugahmommyhttp://www.blogger.com/profile/13018253841552842832noreply@blogger.comBlogger55125tag:blogger.com,1999:blog-6390282433202697382.post-80292041714045482672014-08-04T22:34:00.000-07:002014-08-04T22:42:52.762-07:00The Eleventh Hour: A Curious Mystery Birthday Celebration<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_qeBgFStzgiwttrcs-TCqejG0TyL0fDd9xXa0fxy5tWqsA2xqoG5_s1CjucaR6woBHtcS1KhXjOffdiA2tVPW9S4k_RcFT2t1ddQLYnEljlnyk16W9XOcIYhtyXudW5NONXqasRUO_Gs/s1600/DSC_1721.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_qeBgFStzgiwttrcs-TCqejG0TyL0fDd9xXa0fxy5tWqsA2xqoG5_s1CjucaR6woBHtcS1KhXjOffdiA2tVPW9S4k_RcFT2t1ddQLYnEljlnyk16W9XOcIYhtyXudW5NONXqasRUO_Gs/s1600/DSC_1721.JPG" height="640" width="424" /></a></div>
Sugababe 2 loves puzzle mystery books. And The Eleventh Hour by Graeme Base is by far her most well-loved one. </div>
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In the story, Horace the Elephant throws an elaborate fancy-dress celebration for his 11th birthday, which is attended by ten animal guests as colourful and flamboyant as their host (including an Egyptian princess Cat and Punk Zebra among others). When the guests and host return from 11 rounds of party games, they discover that the sumptuous banquet that Horace prepared is gone - every single cake, pastry and gastronomic delight - stolen. In the end, they have to make do with sandwiches and the birthday cake (which was thankfully not taken, since it was left in the kitchen). They never did find the culprit who stole the birthday feast, and the reader is invited to solve the mystery based on clues that are strewn all over the gorgeously-illustrated pages. </div>
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As expected, whenever an unusual theme is adopted (especially one that hasn't been done before), some thought is required as to how it can be translated to a birthday cake in a meaningful way. I considered and rejected several ideas, including making the cake a clock face showing the 11th hour (too much emphasis on "11" when we were celebrating her 7th birthday), making fondant versions of the animals in the story (no way to do this well given how beautifully detailed the characters are in the book), and making a copy of the birthday cake (a white tiered cake which looked too much like a wedding cake).</div>
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In the end, I decided to reproduce one of the cakes that Horace prepared as part of his birthday feast: the Chocolate Supreme. The cake consisted of two stacked rounds of a icy, dark, chocolate buttermilk cake (my <a href="http://aspoonfulofsugah.blogspot.sg/2010/08/perfect-birthday-chocolate-cake.html" target="_blank">easy, perfect go-to chocolate cake</a> for birthdays), with drippy icing flowing down its sides and a traditional basket-weave design on its top. The biggest challenge in making this cake was having to do 3 different types of frosting - chocolate frosting for the baseket-weave top and sides, a white swiss meringue one for piping swirls on top of the cake, and a drippy white one that had to flow down both layers. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVjuBfrHrGCFHOC7c2R_aoPivjp9zM-lYSgSQIaJt6uwTBKYjAKqAu8D-FzrZpbz3weO05x7yMr0lo_5I2Obq8ORpWZr8vYeqaEOgWvsBZYuTBRc3VPLfO0bWJuOdEi08o9TUPBSdSld8/s1600/DSC_1729.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVjuBfrHrGCFHOC7c2R_aoPivjp9zM-lYSgSQIaJt6uwTBKYjAKqAu8D-FzrZpbz3weO05x7yMr0lo_5I2Obq8ORpWZr8vYeqaEOgWvsBZYuTBRc3VPLfO0bWJuOdEi08o9TUPBSdSld8/s1600/DSC_1729.JPG" height="317" width="400" /></a></div>
In the story, the Chocolate Supreme was one of the items that was stolen from the banquet feast, and I felt that it was appropriate to give a hint as to how that happened by making fondant versions of the cuprit(s), placed strategically around the cake.</div>
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The end result, while not looking exactly like its illustrated version in the book, came close enough. If there were any imperfections in its appearance, I happily excused them on the basis of this line in the book:</div>
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"And though it may be said perhaps, that Horace made a mess, </div>
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The Feast that he created was Fantastic, nothing less."<br />
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And indeed that was the verdict delivered by the birthday girl, who declared that it was delicious. I must say that the combination of moist dark chocolate cake with vanilla and white chocolate frosting makes for a very pleasing, old-school combination. </div>
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Despite the challenges of thinking up and making the birthday cake, The Eleventh Hour was the perfect theme for a birthday <i>celebration</i>. My husband ingeniously came up with eleven clues (in rhyming verse, no less, just like in the book!) that our birthday girl had to solve in order to find her present. This, our puzzle-solver extraordinaire tackled with great enthusiasm together with her older sister. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9SRGIIz-bOOyU_U244ce9qqizXAJYRB4QX6tjKdU9BGanVIFfwH2WRub3Q1aPvE4-jI1d2YtxrhwnM5XecSxKw8sjNW9xoUYW8mz97DqwBxK1H-57oKuk0tcpX_R9kgLDBqHrVb-V9l0/s1600/IMG_2609.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9SRGIIz-bOOyU_U244ce9qqizXAJYRB4QX6tjKdU9BGanVIFfwH2WRub3Q1aPvE4-jI1d2YtxrhwnM5XecSxKw8sjNW9xoUYW8mz97DqwBxK1H-57oKuk0tcpX_R9kgLDBqHrVb-V9l0/s1600/IMG_2609.jpg" height="300" width="400" /></a></div>
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All in all, a perfect birthday cake and theme for my Sugababe 2 - a unique, creative and out-of-the box thinker who constantly keeps us on our toes. Many times it feels like our precious little girl is a puzzle to us too, one that didn't come with the answers. We wouldn't have wanted it any other way though. Accompanying the challenges of deciphering her are the rewards of knowing her in all her beautifully layered and "fearfully and wonderfully made" detail.<br />
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Besides, I could never resist a good puzzle.<br />
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<span style="font-family: Verdana, sans-serif;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7dACs25iCQaO4ngE_HpmNC2CFMIbk837Jsn46laeSmSq-IuFvd94Rj42nGNMbJ2AIhMqTTzgWYAgHdzm9dWKdAp0AWPs-VdOlAuUCStgylka2st68ak1JxGcpVPCCaOPEszOsnbL2gnM/s1600/DSC_1626.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7dACs25iCQaO4ngE_HpmNC2CFMIbk837Jsn46laeSmSq-IuFvd94Rj42nGNMbJ2AIhMqTTzgWYAgHdzm9dWKdAp0AWPs-VdOlAuUCStgylka2st68ak1JxGcpVPCCaOPEszOsnbL2gnM/s1600/DSC_1626.jpg" height="400" width="385" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I had a hard time deciding which book to use as a theme for Sugababe3's 3rd birthday. She has many "favourite" books, and some of them are hard to translate to cake. </span></div>
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<span style="font-family: Verdana, sans-serif;">There was of course also the inevitable request for a Frozen cake, which I promptly denied as it was too common, and really, we've heard and seen enough of Frozen in our household of 3 little girls by now. A Frozen cake would a little too hard to stomach. </span></div>
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<span style="font-family: Verdana, sans-serif;">We finally settled on Martin Waddell's "<a href="http://www.amazon.com/Owl-Babies-Martin-Waddell/dp/0763617105/ref=cm_cr_pr_product_top" target="_blank">Owl Babies</a>". Have you read the story before? It's about 3 owlets - Sarah, Percy and Bill - who wake up one night in their hole in the tree, to find that their mother is gone. As they wait for their mother to return they grow increasingly anxious. The older two try to think about what their mother could be doing and when she would return. But the youngest baby owl is so sad that he just keeps saying "I want my Mummy" throughout the book. </span></div>
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<span style="font-family: Verdana, sans-serif;">It was such an apt choice of book for Sugababe3's birthday cake. For one, we have 3 girls in the house and she is the youngest (not to mention that she is also turning 3). She is also SUCH a Mummy's girl, constantly asking for me and saying "I want my Mummy". </span></div>
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<span style="font-family: Verdana, sans-serif;">For me it is so important when making a birthday cake, to be able to somehow identify and connect with the theme. It gives me the enthusiasm and passion to see through the many steps of making, designing and assembling the birthday cake.</span></div>
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<span style="font-family: Verdana, sans-serif;">Normally, chocolate is my default choice for a birthday cake, simply because it is such a crowd-pleaser. However, Sugababe3 is not a fan of chocolate (I know, it's crazy right?). </span><br />
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<span style="font-family: Verdana, sans-serif;">She asked for an orange cake (she adores oranges), and while I would normally prefer to make a chiffon cake (as I prefer it's light texture) I decided that the cake might need to be a little more dense and sturdy to hold up the owl babies and their nest. </span></div>
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<span style="font-family: Verdana, sans-serif;">In the end I tried <a href="http://sweetapolita.com/2013/05/orange-party-cake-with-whipped-orange-frosting/" target="_blank">Sweetapolita's Orange Party Cake</a>. It had a really interesting mixing technique I hadn't seen before for cake batter - that of mixing softened butter into the dry ingredients until the resulting texture resembled coarse breadcrumbs. (The only instance I know of a breadcrumb-like texture being needed when baking is when making pie crust).</span><br />
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<span style="font-family: Verdana, sans-serif;">The cake base is quite average - fragrant, and in terms of its texture it resembled a yellow cake and is sturdy enough for a party cake but not particularly moist or tender. I found it necessary to moisten each cake layer with Orange Cointreau syrup. The orange whipped cream filling however is delicious, although I regret I cannot say the same for the buttercream frosting which was unbearably sweet. I regretted not going with a lighter swiss meringue frosting as we ended up scraping off most of the buttercream when we were eating the cake. </span><br />
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<span style="font-family: Verdana, sans-serif;">Decorating the cake, as always, was the fun part. I was very blessed to have a lot of help from the husband this time. We used Pocky sticks for the owl nest, and these awesome <a href="http://www.iherb.com/Mary-s-Gone-Crackers-Organic-Sticks-Twigs-Pretzels-Sea-Salt-7-5-oz-212-g/34241" target="_blank">organic crackers from iHerb</a>* for the tree trunk. The pretzel sticks are so wonderfully gnarled and textured that they really look like branches! The most challenging part was probably making the fondant owls, a task made more challenging by our discovery the night before her birthday that I had mistakenly bought a packet of RED (instead of white) rolled fondant. The original plan was to make grey owls (like the owls in the book) but given that it was too late to go out and buy white fondant (or to make a batch), we made do and turned the owls dark brown instead. Of course that meant that we had NO white fondant with which to add other details to the owls (eyes, beak etc), so the hubs drew these on cardboard and we simply affixed them onto the fondant owls. In the end I think the owls turned out cuter than if we had cut out its features with fondant. </span></div>
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<span style="font-family: Verdana, sans-serif;">It's no secret that I am not a fan of fondant, and when I can find an alternative way to decorate the cake other than by using fondant I am sure to use it. And so, when deciding what to use for the leaves on the tree, I chose some edible leaves from my garden instead of fondant leaves (which I assume would be the natural choice for many). It might amuse you to know that I used curry leaves. Fortunately it did not alter the taste of the cake in any way and functioned merely as food-grade decoration. </span></div>
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<span style="font-family: Verdana, sans-serif;">The last touch was a chalkboard bunting made with the free printable from <a href="http://www.yellowblissroad.com/printable-chalkboard-alphabet-cake/" target="_blank">Yellow Bliss Road</a>.</span></div>
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<span style="font-family: Verdana, sans-serif;">Was Owl Baby pleased with the result? You can bet she was. </span></div>
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<tr><td class="tr-caption" style="text-align: center;">Owl Babies by Martin Waddell. Click <a href="http://www.amazon.com/Owl-Babies-Martin-Waddell/dp/0763617105/ref=cm_cr_pr_product_top" target="_blank">here</a> to buy!<br />
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<i style="font-family: Verdana, sans-serif; font-size: small; text-align: justify;">* iHerb: Use code DZB944 to get $10 off your first order! </i></div>
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One of my favourite childhood memories is of lazy holiday afternoons spent lying in bed, listening to the stories from Marshall Cavendish's <a href="http://storytellerwebsite.wordpress.com/" target="_blank">StoryTeller series</a> from the 80s. One of these was "The Lord of the Rushie River" by Mary Cicely Barker (creator of the"Flower Fairies"). <a href="http://www.youtube.com/watch?v=I1N2YryOZww&feature=youtu.be" target="_blank">Denise Bryer</a>'s sensitive narration of this poignant story truly draws out the beauty of this tale of the friendship between a lonely little girl and a river swan. It is hard to put in words, the mixture of these feelings of sweet nostalgia and deep joy in being able to share these stories with my children, and the delight of reliving my own childhood wonder as I see them being enjoyed by mine as they used to by me. Over these stories of imaginary lands and people and tales of far-away countrysides and places, I feel I have forged a closer bond with my children, if that is even possible. </div>
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How precious - this legacy of beloved childhood tales being passed from one generation to the next. And reflecting on this, it seemed only natural to draw on our shared love for this touching English tale, as inspiration for Sugababe 1's 8th birthday. </div>
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As far as themed birthday cakes go, this was fairly easy to pull off as we already had a swan-themed cupcake tree, cupcake liners and toppers. (A real relief, as I have no idea how one would go about making fondant swans). Fragrant orange baby cakes iced with an orange drizzle frosting were baked in English Rose patterned liners, and topped with a variety of edible flowers to evoke the wild English countryside. And to complete the look - a beautiful illustration of Susan and her dear swan displayed in an old Pottery Barn frame bought during my honeymoon. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7L9e3AfQKNsdwMeypSaW90Bi-4q_hU0eb5tOrK0w97onwlGiHrOv4lbRhCqJGB_8JJ0YHTar3Wem2sLrlRt-pDf_1rKjKOBIXE8sIVxDzOa8-KkJk079TjfJL0K1XAY17uGrg9ChaKmk/s1600/iPhoto+Library.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7L9e3AfQKNsdwMeypSaW90Bi-4q_hU0eb5tOrK0w97onwlGiHrOv4lbRhCqJGB_8JJ0YHTar3Wem2sLrlRt-pDf_1rKjKOBIXE8sIVxDzOa8-KkJk079TjfJL0K1XAY17uGrg9ChaKmk/s320/iPhoto+Library.jpg" width="240" /></a>The best part of our display, however, would have to be the second-hand, 1976 edition of The Lord of the Rushie River - a surprise gift for her that I had scoured the net too long for, and ordered too late, but which still managed to arrive the day before just in time for her birthday celebration. Its pristine pages (not a single yellow spot!) and impeccably timed delivery left me in no doubt that this was God's present to her too. </div>
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There was magic this afternoon, watching my 8 year old's wide-eyed wonder as she took in the flower-strewn cupcakes ("Are these really edible Mummy?") and hearing her happy exclamation when she saw the framed illustration. She flitted admiringly from one side of the display to another in her sequinned dress, and I found myself wondering for the umpteenth time this week, how is it possible that she had grown <i>so fast</i>? I still remember her first day, her <i>birth</i> day (she lights up with joy whenever I retell this), the day I became a mother for a first time, how in love I was, how overjoyed. How I did not sleep for the entire first night despite the exhaustion of childbirth, because I could not believe that this, this beautiful baby, was mine. And now she is 8? I blink, still myself to capture her in this moment ... in the soft morning sunlight ... but like glints of light on a rushing river these moments flow through the fingers of my mind. </div>
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Happy birthday, my 8 year old, and don't you grow up too fast. </div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Recipe for Orange Cakes with Orange Drizzle Icing</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">For these regular sized cupcakes, I used a double recipe portion of <a href="http://www.epicurious.com/recipes/food/views/Mini-Paris-Cupcakes-241546" target="_blank">Mini Paris Cupcakes from Epicurious</a>, with 1 tablespoon of grated orange zest added after butter and sugar are creamed to fluffy consistency. Cupcakes are moist and tender, but care has to be taken to perform the creaming step properly for it to be at its best. For the orange drizzle icing, start with 175g of icing sugar mixed with 4 tsp of orange juice, add more icing sugar or juice as necessary for the icing to reach the desired consistency. The icing should be thick and spreadable or slowly pourable but not so runny that it would overflow the cupcakes. </span></div>
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<br />Sugahmommyhttp://www.blogger.com/profile/13018253841552842832noreply@blogger.com2tag:blogger.com,1999:blog-6390282433202697382.post-41882825881075026722013-05-11T07:14:00.000-07:002013-05-11T07:31:02.186-07:00Charlotte's Web Birthday Cake<div class="separator" style="clear: both; text-align: center;">
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Sugababe 2 was turning 6, and we were discussing what theme her birthday cake was going to have. As usual, I had my unspoken ideas about what kind of cake I wanted to make, and tried (I thought, cunningly) to steer the direction of the discussion in my favour. Basically, it was simple. I saw a picture a friend had posted on Facebook of <a href="http://simplepimple.com/2013/02/pigs-in-chocolate-bath-cake/" target="_blank">piggies in a chocolate mud bath</a> and wanted to do the same. The chocolate mud and kit kat bathtub slats kind of had me at hello.<br />
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But my daughter had other ideas. First, she wanted a <a href="http://www.youtube.com/watch?v=ahXIMUkSXX0" target="_blank">Fibonacci birthday</a> cake (thanks, but no thanks, Vi Hart). Apart from the fact that that kind of cake crosses dangerously from geek to nerd territory, 6 is not a Fibonacci number, really. Next, she suggested a Flower Fairies cake (no way was I going to be able to make those figures ...). Followed by a couple of other really impractical ideas. And then I slyly showed her the piggies ...<br />
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Me: OOOOHHHH look at those piggies they are SOOOOO cute!!!<br />
Sugababe 2: Nope.<br />
Me: C'mon, you're born in the year of the pig!<br />
Sugababe 2: Nope!!!<br />
Me: And I can, um, change it to like a CHARLOTTE'S WEB cake!! You like Charlotte's Web right??<br />
Sugababe 2: But Wilbur was not in a chocolate bathtub!!!<br />
Me: It's ok, I'll just add a spider! (More pestering on my part ensues ...."<br />
Sugababe 2: (grudgingly) OKAAAY ....<br />
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I must admit I was kind of elated at having won her over to MY way. I could do the cake I liked and just plaster a spider web somewhere. Until ...<br />
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Husband: Have you read Charlotte's Web? Wilbur wasn't in a mud bathtub!<br />
Me: Noo ... I haven't but but but ... I am SURE he was kind of like in the mud??<br />
Husband: I'm just saying it's strange.<br />
Me: (Whine) Are you saying it's not going to look nice???<br />
Husband: You know, I'm just saying it's a cute cake but it's not a Charlotte's Web cake. And how ARE you going to suspend the spider web? On the side of the wooden bath? Isn't that going to look odd?<br />
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He got me of course. Over the next couple of days I conceded that I had to do a proper true-to-the-story Charlotte's Web cake. It really didn't help that, not only did Sugababe 2 want a spider web, she wanted it to say "Some Pig", like in the story.<br />
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I had some rough idea of how I was going to construct the farm - green coconut grass, a biscuit barn house, fondant carrots in a cocoa-powder garden patch, pretzel sticks for the wooden fencing, and a fondant Wilbur.<br />
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But the spider web really had me stumped. What could I use to make a spider web that could suspend from the barn house? I tried making a fondant spider web which literally fell apart once I held it up. Piped white chocolate would be too thick and might also not hold up well. <br />
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It was past midnight before the day of the party, the cake was all done up, all except the dreaded spider web. We went through options like tying a thread spider web, cutting a paper web, etc. Until it hit me that we could just draw in the spider web with a white marker on a transparent sheet to give the illusion of a hanging spider web.<br />
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So voila! With that, I completed one of my most challenging cakes to date. The result was a 4 layered dark chocolate cake (made with the <a href="http://aspoonfulofsugah.blogspot.sg/2010/08/perfect-birthday-chocolate-cake.html" target="_blank">perfect birthday cake recipe</a>, which my husband was most pleased to see me return to after my brief affair with <a href="http://aspoonfulofsugah.blogspot.sg/2013/04/lollipops-ruffles.html" target="_blank">another chocolate cake recipe</a>), with alternating chocolate ganache and strawberry cream filling, painstakingly decorated with sufficient details and accuracy such as to leave no room for doubt that this was supposed to be a Charlotte's Web cake and not just a piggy cake. And just in case anyone needed some help in coming to that conclusion, I also constructed a huge banner with the words "Charlotte's Web".<br />
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A Herculean baking effort for a little girl's birthday. But then again, she is not just any girl, but SOME GIRL, to be sure.<br />
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Happy birthday my very special 6 year old.<br />
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<br />Sugahmommyhttp://www.blogger.com/profile/13018253841552842832noreply@blogger.com1tag:blogger.com,1999:blog-6390282433202697382.post-42213359593211901432013-04-28T08:20:00.004-07:002013-04-28T08:20:45.701-07:00Lollipops & Ruffles<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0wUdjrRlAcoOrtnnUIThAs_dbprOZQH79WFylasVjqPi4OIT3-WwFr7hWcVef9DbhxRNnnKmjudMFtM0lhRH_ESoMcvFqaFGEByT99mdHWCaiwJV8L0TvWLpaHrssV_4SGtnxvLzwNBw/s1600/DSC_0110.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0wUdjrRlAcoOrtnnUIThAs_dbprOZQH79WFylasVjqPi4OIT3-WwFr7hWcVef9DbhxRNnnKmjudMFtM0lhRH_ESoMcvFqaFGEByT99mdHWCaiwJV8L0TvWLpaHrssV_4SGtnxvLzwNBw/s400/DSC_0110.jpg" width="312" /></a>My Sugahbabe 3 turns 2! She specifically requested for a yellow cake (as in a yellow-coloured cake - not a butter cake) with lollipops on top.<br />
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Frankly I was not too inspired by the little one's requests. I mean, YELLOW? And Lollies? For one, yellow is not a great colour for <br />
cakes. Or clothes, or furniture. Or basically anything else for that matter. In my books at least. And then, lollipops? How cliched could you get for a kids' cake? Being the good mother that I was, I showed her lots of pictures of OTHER cakes which I though were more interesting, to cunningly steer her into choices that would perhaps be more exciting and challenging for me to execute. But nope, she would have none of it. Yellow it had to be. With swirly lollipops (she pointed to the picture on the iPad browser to make sure I got her point). The only change she made was to specify that it also had to have many other colours, like "green" and "pink", but it had to be a YELLOW cake. Great, now I had to do a gaudy, multi-coloured cake? Then again, what was a Mamma to do but deliver? <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8tAPzEP6nN0J4IGEMYRWuLZWaFx_l24ifRbXnuRVjbJpslb66eh0RmTziUXqhKTTrkEGYbgdU2BZcR5BZ87rU2f5KEhCp9GSJk_kGthMk9EM9hvhMKVrSbc_eGHpqzaFVWovRNYKAeH8/s1600/DSC_0111.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="261" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8tAPzEP6nN0J4IGEMYRWuLZWaFx_l24ifRbXnuRVjbJpslb66eh0RmTziUXqhKTTrkEGYbgdU2BZcR5BZ87rU2f5KEhCp9GSJk_kGthMk9EM9hvhMKVrSbc_eGHpqzaFVWovRNYKAeH8/s400/DSC_0111.JPG" width="400" /></a>Once I got over the initial disappointment of having to work with a colour I wasn't crazy about and a cake theme that was not really a theme, I started to plan. Along the way I found a way to make it interesting for myself by exploring how I could turn her birthday cake into a ruffle-ly one. In the end, I settled for these pretty and unique ruffles piped from buttercream (no fondant please!). Sugahbabe actually has a baby swimsuit that has ruffles just like these and in the same colours too. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjFRWtzq7BhAGRJRWxJYqizD6mQKEnb5-Jepp2hvQ-lNqyxMHn_H939A11_PUBFFFdibHtm9UbAeNCBgxqPEzuudsWyy7wmNixmjR_VoXad0L1xteX8BlHrJLDCBdCdz8DMhziEm1sqec/s1600/DSC_0172.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjFRWtzq7BhAGRJRWxJYqizD6mQKEnb5-Jepp2hvQ-lNqyxMHn_H939A11_PUBFFFdibHtm9UbAeNCBgxqPEzuudsWyy7wmNixmjR_VoXad0L1xteX8BlHrJLDCBdCdz8DMhziEm1sqec/s320/DSC_0172.JPG" width="320" /></a>The birthday cake base is taken from a recipe from Rose Levy Beranbaum for a <a href="http://www.grouprecipes.com/120019/chocolate-layer-cake-wcaramel-ganache.html" target="_blank">chocolate layer cake.<br /></a>Four layers of chocolate cake interspersed with strawberry buttercream (inspired by <a href="http://sweetapolita.com/2011/07/6-layer-dark-chocolate-strawberry-buttercream-cake/" target="_blank">Sweetapolita</a> - such an awesome blog!) with outer layers frosted and piped with plain vanilla buttercream. My decision to use a RLB recipe for the chocolate cake was a departure from my usual preference for a <a href="http://aspoonfulofsugah.blogspot.sg/2010/08/perfect-birthday-chocolate-cake.html" target="_blank">chocolate buttermilk cake</a> base. I have to say that the <a href="http://aspoonfulofsugah.blogspot.sg/2010/08/perfect-birthday-chocolate-cake.html" target="_blank">chocolate buttermilk cake</a> is a superior cake in every way - in terms of flavour, crumb and moistness. I found RLB's cake too crumbly and not sufficiently moist and springy. On the other hand, what it has going for it is a good fudgey flavour and (what made me try it in the first place) the fact that it really is very easy to make. For those who are inclined to try RLB's recipe, I would just say that ensuring that the cake is thawed completely before serving makes a world of difference. If it is just the slightest bit cold, it tends to be very brittle, dry and crumbly. At room temperature the texture improves dramatically and if you don't mind buttercream that is a bit runny, microwaving it just a little bit improves it even more.</div>
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Finally, lollipops were fashioned out of fondant, as that would ensure I could colour them to match the buttercream. The little one got her wish after all! Yellow cake with lollies. But kids are hard to please. 2 days later, she is now asking me to make another BIG cake. I have to find a way to make her 2 year old mind understand this is a once in a year affair.Sugahmommyhttp://www.blogger.com/profile/13018253841552842832noreply@blogger.com0tag:blogger.com,1999:blog-6390282433202697382.post-55803201227781197872013-02-25T02:58:00.002-08:002013-02-25T03:00:14.153-08:00Caramel Drenched Date & Rum Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY73UqLa0nTYcj_TTUZ10UMBwPUay4Lw7TUSrPAKfRYKw_B1Wh0FWwi0rdVOf8Uf7ZSXI_E4LWquY7ijtNTGpQObx-KQsju5tVIjwng609kbPmoyRp-2sBz0CrzxlJmyKKhRVJ1x9pOZc/s1600/DSC_9873.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY73UqLa0nTYcj_TTUZ10UMBwPUay4Lw7TUSrPAKfRYKw_B1Wh0FWwi0rdVOf8Uf7ZSXI_E4LWquY7ijtNTGpQObx-KQsju5tVIjwng609kbPmoyRp-2sBz0CrzxlJmyKKhRVJ1x9pOZc/s400/DSC_9873.JPG" width="400" /></a><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px; text-align: left;"></span><br />
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px; text-align: left;"><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif;">Haven't found much time to bake these days what with a very active toddler and my decision to homeschool my middle child this year. The hubs has been looking longingly at this brown beauty on my Donna Hay magazine for the longest time so I decided to surprise him one day. It's a phenomenal cake. The combina</span><span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif;">tion of Medjool dates, raisins, prunes and a generous pouring of rum results in a soft and moist cake with rich rum and toffee notes. Since the ingredients (Medjool dates, rum, brown sugar, etc) are all known for their subtle caramel or toffee flavours, eating this cake is like tasting 4 different variations of toffee in one bite. The salted caramel sauce just takes it over the top. </span></span></div>
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px; text-align: left;">Within a few hours after my greedy family polished off this cake, my eldest daughter was asking for me to make another. While I do love Rachel Allen's Sticky Date Pudding with black tea ... this recipe might just have sent it into permanent retirement! </span></div>
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<span style="font-family: Verdana, sans-serif;">Recipe for Rum and Date Cake with Caramel Sauce</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">(Donna Hay issue #62)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKQH_iGRED9m-T2HN-yZT0tLFy0T6ezzGqOf76koNyi9tXKzS2cJTWm-I8sRlhirlhCBk2zpXZonaq3Bxyme62GpTt8YN1-thw12YUJfPgw6XZz0GTnPVI-iTlCfjMr-Qs8UJKW6dO0OI/s1600/DSC_9907.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKQH_iGRED9m-T2HN-yZT0tLFy0T6ezzGqOf76koNyi9tXKzS2cJTWm-I8sRlhirlhCBk2zpXZonaq3Bxyme62GpTt8YN1-thw12YUJfPgw6XZz0GTnPVI-iTlCfjMr-Qs8UJKW6dO0OI/s400/DSC_9907.JPG" width="310" /></a></div>
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<span class="text_exposed_show" style="background-color: white; display: inline; line-height: 18px; text-align: left;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><span id=".reactRoot[7].[1][2][1]{comment10151305819763870_8784263}.0.[1].0.[1].0.[0].[0][2].0.[0]" style="line-height: 14px;"><span id=".reactRoot[7].[1][2][1]{comment10151305819763870_8784263}.0.[1].0.[1].0.[0].[0][2].0.[0].[6]">1 1/2 cups (210 grams) dates, chopped</span><br id=".reactRoot[7].[1][2][1]{comment10151305819763870_8784263}.0.[1].0.[1].0.[0].[0][2].0.[0].[7]" /><span id=".reactRoot[7].[1][2][1]{comment10151305819763870_8784263}.0.[1].0.[1].0.[0].[0][2].0.[0].[8]">1/2 cup (90 grams) prunes, chopped</span></span><span id=".reactRoot[7].[1][2][1]{comment10151305819763870_8784263}.0.[1].0.[1].0.[0].[0][2].0.[3]" style="line-height: 14px;"><span id=".reactRoot[7].[1][2][1]{comment10151305819763870_8784263}.0.[1].0.[1].0.[0].[0][2].0.[3].0"><br id=".reactRoot[7].[1][2][1]{comment10151305819763870_8784263}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[0]" /><span id=".reactRoot[7].[1][2][1]{comment10151305819763870_8784263}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[1]">1/2 cup (75 grams) raisins</span><br id=".reactRoot[7].[1][2][1]{comment10151305819763870_8784263}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[2]" /><span id=".reactRoot[7].[1][2][1]{comment10151305819763870_8784263}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[3]">3/4 cup (180 ml) boiling water</span><br id=".reactRoot[7].[1][2][1]{comment10151305819763870_8784263}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[4]" /><span id=".reactRoot[7].[1][2][1]{comment10151305819763870_8784263}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[5]">1/2 cup (125 ml) rum</span><br id=".reactRoot[7].[1][2][1]{comment10151305819763870_8784263}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[6]" /><span id=".reactRoot[7].[1][2][1]{comment10151305819763870_8784263}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[7]">1 1/2 teaspoons baking soda, sifted</span><br id=".reactRoot[7].[1][2][1]{comment10151305819763870_8784263}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[8]" /><span id=".reactRoot[7].[1][2][1]{comment10151305819763870_8784263}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[9]">1 1/2 cups (225 grams) self-rising flour**, sifted</span><br id=".reactRoot[7].[1][2][1]{comment10151305819763870_8784263}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[10]" /><span id=".reactRoot[7].[1][2][1]{comment10151305819763870_8784263}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[11]">1 1/3 cups (235 grams) brown sugar</span><br id=".reactRoot[7].[1][2][1]{comment10151305819763870_8784263}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[12]" /><span id=".reactRoot[7].[1][2][1]{comment10151305819763870_8784263}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[13]">225 grams butter, melted</span><br id=".reactRoot[7].[1][2][1]{comment10151305819763870_8784263}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[14]" /><span id=".reactRoot[7].[1][2][1]{comment10151305819763870_8784263}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[15]">1 1/2 teaspoons vanilla extract</span><br id=".reactRoot[7].[1][2][1]{comment10151305819763870_8784263}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[16]" /><span id=".reactRoot[7].[1][2][1]{comment10151305819763870_8784263}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[17]">6 eggs</span><br id=".reactRoot[7].[1][2][1]{comment10151305819763870_8784263}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[18]" /><span id=".reactRoot[7].[1][2][1]{comment10151305819763870_8784263}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[19]">Caramel sauce:</span><br id=".reactRoot[7].[1][2][1]{comment10151305819763870_8784263}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[20]" /><span id=".reactRoot[7].[1][2][1]{comment10151305819763870_8784263}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[21]">100 grams butter</span><br id=".reactRoot[7].[1][2][1]{comment10151305819763870_8784263}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[22]" /><span id=".reactRoot[7].[1][2][1]{comment10151305819763870_8784263}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[23]">3/4 cup (135 grams) brown sugar</span><br id=".reactRoot[7].[1][2][1]{comment10151305819763870_8784263}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[24]" /><span id=".reactRoot[7].[1][2][1]{comment10151305819763870_8784263}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[25]">1/2 cup (175 grams) golden syrup***</span><br id=".reactRoot[7].[1][2][1]{comment10151305819763870_8784263}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[26]" /><span id=".reactRoot[7].[1][2][1]{comment10151305819763870_8784263}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[27]">1 cup (250 ml) single cream</span><br id=".reactRoot[7].[1][2][1]{comment10151305819763870_8784263}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[28]" /><span id=".reactRoot[7].[1][2][1]{comment10151305819763870_8784263}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[29]">1/4 cup (60 ml) rum</span><br id=".reactRoot[7].[1][2][1]{comment10151305819763870_8784263}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[30]" /><span id=".reactRoot[7].[1][2][1]{comment10151305819763870_8784263}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[31]">- Place the dates, prunes, raisins, boiling water, rum, and baking soda in the bowl of a food processor and leave for about 10 minutes. Process the mixture until smooth. Set aside.</span><br id=".reactRoot[7].[1][2][1]{comment10151305819763870_8784263}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[32]" /><span id=".reactRoot[7].[1][2][1]{comment10151305819763870_8784263}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[33]">- Place the flour and sugar in a bowl and mix to combine. To this add the butter, vanilla, eggs, and the date/rum mixture. Mix well to combine.</span><br id=".reactRoot[7].[1][2][1]{comment10151305819763870_8784263}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[34]" /><span id=".reactRoot[7].[1][2][1]{comment10151305819763870_8784263}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[35]">- Pour the batter into a well greased bundt pan (3.5 liter capacity) and bake in a pre-heated 160C (325F) oven for 55-60 minutes or until cooked when tested with a skewer. Allow to cool in the tin for about 10 minutes then turn out onto a wire rack to cool completely.</span><br id=".reactRoot[7].[1][2][1]{comment10151305819763870_8784263}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[36]" /><span id=".reactRoot[7].[1][2][1]{comment10151305819763870_8784263}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[37]">- While your cake is baking you can make the caramel sauce. Place the butter, sugar, syrup, cream, and rum in a saucepan over medium heat and stir until the sugar is dissolved. Bring to a boil and cook for 10-12 minutes, or until thickened.</span><br id=".reactRoot[7].[1][2][1]{comment10151305819763870_8784263}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[38]" /><span id=".reactRoot[7].[1][2][1]{comment10151305819763870_8784263}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[39]">- Allow both the cake and sauce to cool completely before pouring the sauce over the cake. </span></span></span></span></span>Sugahmommyhttp://www.blogger.com/profile/13018253841552842832noreply@blogger.com1tag:blogger.com,1999:blog-6390282433202697382.post-60556045988361681502012-05-18T07:53:00.002-07:002012-07-03T07:10:32.505-07:00A Tale of 1 Busy Afternoon, 2 Tubs of Yogurt and 3 Cakes<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjM492-4GesYvwMfI5UdZPh_Xvyz2DOz3gffmtuHGwQcsq2QMrx3tzXNJbINNyR8M8hwOMDdnkxPeztJ_rR2CYjl5F6daBqBVP3h89SdZaArgIws9poPqIPOzAFGriLN5b749ra_Cgilo/s640/blogger-image--658773785.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjM492-4GesYvwMfI5UdZPh_Xvyz2DOz3gffmtuHGwQcsq2QMrx3tzXNJbINNyR8M8hwOMDdnkxPeztJ_rR2CYjl5F6daBqBVP3h89SdZaArgIws9poPqIPOzAFGriLN5b749ra_Cgilo/s640/blogger-image--658773785.jpg" /></a></div>
And the story goes somewhat like this:<br />
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ONE afternoon (a crazy, busy afternoon I might add) I discovered, to my dismay, that we had mistakenly kept TWO tubs of yogurt, not just any yogurt mind you, but the very best kind, into the freezer. As anyone who has ever committed this regrettable error can tell you, freezing yogurt has the unfortunate effect of transforming its luscious creamy texture into a grainy, watery, separated mess that looks rather like the curdled regurgitations of a baby.<br />
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TWO whole tubs of beautiful <a href="http://www.puhoivalley.co.nz/index.php/pi_pageid/15" target="_blank">Puhoi Valley</a> yogurt gone to waste. Most people, happily possessed of saner dispositions than mine (plenty are it would seem) would perhaps calmly dispose of the spoilt yogurt and make a mental note to buy some on their next grocery trip. And then having let the matter go they would devote their time to the more pressing matters of their day (especially if they were having, like me, a very busy afternoon). Unfortunately, I am not one of those people, as you may have guessed by now. And not only that, but I am also precisely the kind of person who would cry over spilt milk, or mouldy cheese, or, in this case, ruined yogurt. And in my great desire to stop myself from further wringing of hands and blubbering over said yogurt, I decided that I had NO CHOICE but to redeem the damned yogurt. By baking not one, nor two, but THREE yogurt cakes, since that was mathematically the only way I could use up all of it. Don't you just love the inescapable logic of Maths. <br />
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And the moral of the story? Waste not, want not? Or perhaps this ... when life gives you ruined yogurt, curdled milk, or leftover sour cream that you simply can't see go to waste ... make yogurt cakes? Because, yes, yogurt cakes can be made with all the above. But more importantly, because making yogurt cakes is easy. Ridiculously EASY. Your kids could do it. And you know I am not lying to you because there is no way I could have made 3 in one afternoon if this was not the case. I am a little unstable perhaps but not THAT crazy. <br />
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Each recipe requires really only 2 bowls, one for wet ingredients and the other for dry, which you then mix together and bake and voila! Cake! No need to bring out the mixer. No creaming or beating or whisking.<br />
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I followed two recipes. The first is a <a href="http://www.google.com/url?sa=t&rct=j&q=chocolate%20zucchini%20yogurt%20cake&source=web&cd=1&ved=0CFYQFjAA&url=http%3A%2F%2Fchocolateandzucchini.com%2Farchives%2F2005%2F10%2Fyogurt_cake.php&ei=1Fu2T_KvEcuJrAeWoKj4Bw&usg=AFQjCNHASrTbCww557-UuvAdHlLlXCMi-A&sig2=eNTvwa5DBpnka4DZqkm7Ew" target="_blank">basic yogurt cake recipe by Chocolate & Zucchini</a>, which though plain, is so light and fluffy it's good enough to eat on its own. There are many ways to vary this basic recipe: To make an <b>Orange Yogurt Cake</b>, I added a tablespoon of orange zest. And for the <b>Strawberry Yogurt Cake</b>, I used strawberry yogurt and also pieces of strawberry fruit. The latter baked up a little denser because of the extra liquid from the fruit and strawberry purée in the yogurt, but it was otherwise still very moist and delicious (and was the kids' favourite). I have found that the recipe is rather forgiving of minor errors, so if you are pressed for time and a little slipshod with your measurements, you will still end up with a pretty decent cake. For the <b>Lime & Almond Cake</b>, I adopted <a href="http://dinersjournal.blogs.nytimes.com/2010/08/19/the-bakers-apprentice-french-yogurt-cake/" target="_blank">a recipe from Dorie Greenspan instead</a>, swopping the lemon out with lime. The addition of almond flour gave it a pleasant nutty aroma, and although this recipe seemed to yield a heavier cake than the other, I loved its richer flavor. If I had the time I would make a rosewater glaze for this cake, I think it would go beautifully.<br />
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We ate our way through 3 cakes that week without any complaint from the kiddos. They were good enough that I almost found myself wondering when I'd have the good fortune to have a yogurt accident again. Well, now that you've heard my story, perhaps you will have one. On purpose. Lucky, lucky you.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6y9qsZHKKD1H63iYo7tiA0PGH7asiL7EEA8QF6aUTCYizMUIL2vQbkr6IUDuQRUcTDC-FkbkFaHasU9f-cu9VAZz2PZmUHBNaW465DnTA0JQ2Z6YFMHRki_kfilcQyMQGbc991RRKJi0/s640/blogger-image-2053646764.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6y9qsZHKKD1H63iYo7tiA0PGH7asiL7EEA8QF6aUTCYizMUIL2vQbkr6IUDuQRUcTDC-FkbkFaHasU9f-cu9VAZz2PZmUHBNaW465DnTA0JQ2Z6YFMHRki_kfilcQyMQGbc991RRKJi0/s400/blogger-image-2053646764.jpg" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><b>Gâteau au Yaourt</b></span></div>
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from Chocolate & Zucchini <span class="Apple-style-span" style="color: #663300; font-family: Verdana, Arial, sans-serif; font-size: 10px;">[http://chocolateandzucchini.com]</span></div>
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<b><i><span class="Apple-style-span" style="font-size: x-small;">Ingredients</span></i></b></div>
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<span class="Apple-style-span" style="font-size: x-small;">2 eggs</span></div>
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<span class="Apple-style-span" style="font-size: x-small;">250ml (1 cup) whole milk plain unsweetened yogurt (if you use two 125ml or 4oz tubs, you can use them to measure out the rest of the ingredients)<br />
200g (1 cup) sugar (you can use an empty tub of yogurt and measure the equivalent of 2 yogurt tubs if you used the 125ml or 4oz kind)<br />
80ml (1/3 cup) vegetable oil (or a bit less than 1 yogurt tub)<br />
2 cups all-purpose flour (or 4 yogurt tubs)<br />
1 1/2 teaspoon baking powder<br />
1/2 teaspoon baking soda<br />
a good pinch of salt<br />
1 teaspoon pure vanilla paste/extract<br />
1 tablespoon light rum</span></div>
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<span class="Apple-style-span" style="font-size: x-small;"><b><i>Method</i></b>: Preheat the oven to 180° C (350° F), line the bottom of a round 25-cm (10-inch) cake pan with parchment paper and grease the sides. In a large mixing-bowl, gently combine the yogurt, eggs, sugar, vanilla, oil, and rum. In another bowl, sift together the flour, baking powder, baking soda, and salt. Add the flour mixture into the yogurt mixture, and blend together -- don't overwork the dough. Pour the batter into the prepared cake pan, and bake for 30 to 35 minutes, until the top is golden brown and a cake tester comes out clean. Let stand for ten minutes, and transfer onto a rack to cool.</span></div>
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<b>French Yogurt Cake </b><br />
<span class="Apple-style-span" style="font-family: arial, helvetica, sans-serif; font-size: 10px; line-height: 13px;">Adapted from "Baking From My Home to Yours" by Dorie Greenspan (Houghton-Mifflin, 2006)</span><span class="Apple-style-span" style="color: #999999; font-family: arial, helvetica, sans-serif; font-size: 10px; line-height: 13px;"><br />
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<span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><i>Yield</i> 8 servings</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><i>Time</i> About 1 hour and 20 minutes</span><br />
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</span></span><br />
<span class="Apple-style-span" style="font-style: italic; line-height: 17px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><b>Ingredients</b></span></span><br />
<div class="recipe-ingredients" style="color: #333333; font-family: georgia, 'times new roman', times, serif; line-height: 15px; padding-bottom: 0px; padding-left: 20px; padding-right: 20px; padding-top: 0px;">
<ul style="list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 7px; padding-left: 0px;">
<li style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; font-family: arial, helvetica, sans-serif; line-height: 1.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 5px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: x-small;">1 cup all-purpose flour</span></li>
<li style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; font-family: arial, helvetica, sans-serif; line-height: 1.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 5px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: x-small;">1/2 cup ground almonds (or, if you’d prefer, omit the almonds and use another 1/2 cup all-purpose flour)</span></li>
<li style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; font-family: arial, helvetica, sans-serif; line-height: 1.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 5px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: x-small;">2 teaspoons baking powder</span></li>
<li style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; font-family: arial, helvetica, sans-serif; line-height: 1.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 5px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: x-small;">Pinch of salt</span></li>
<li style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; font-family: arial, helvetica, sans-serif; line-height: 1.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 5px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: x-small;">1 cup sugar</span></li>
<li style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; font-family: arial, helvetica, sans-serif; line-height: 1.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 5px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: x-small;">Grated zest of 1 lemon (or 2 limes)</span></li>
<li style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; font-family: arial, helvetica, sans-serif; line-height: 1.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 5px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: x-small;">1/2 cup plain yogurt</span></li>
<li style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; font-family: arial, helvetica, sans-serif; line-height: 1.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 5px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: x-small;">3 large eggs</span></li>
<li style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; font-family: arial, helvetica, sans-serif; line-height: 1.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 5px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: x-small;">1/4 teaspoon pure vanilla extract</span></li>
<li style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; font-family: arial, helvetica, sans-serif; line-height: 1.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 5px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: x-small;">1/2 cup flavorless oil, such as canola or safflower</span></li>
</ul>
</div>
<div class="recipe-process" style="line-height: 15px; padding-bottom: 0px; padding-left: 20px; padding-right: 20px; padding-top: 0px;">
<h5 style="clear: both; font-style: italic; line-height: 1.25em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 10px; padding-bottom: 10px;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Method</span></h5>
<ul style="color: #333333; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px;">
<li style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; line-height: 1.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 1em; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Getting ready: Center a rack in the oven and preheat the oven to 350 degrees. Generously butter an 8 1/2-x-4 1/2-inch loaf pan, place the pan on a lined baking sheet and set aside. Whisk together the flour, ground almonds, if you’re using them, baking powder and salt and keep near by as well.</span></li>
<li style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; line-height: 1.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 1em; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Put the sugar and zest in a medium bowl and, working with your fingertips, rub the zest into the sugar until the sugar is moist and aromatic. Add the yogurt, eggs and vanilla to the bowl and whisk vigorously until the mixture is very well blended. Still whisking, stir in the dry ingredients, then switch to a large rubber spatula and fold in the oil. You’ll have a thick, smooth batter with a slight sheen. Scrape the batter into the pan and smooth the top.</span></li>
<li style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; line-height: 1.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 1em; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Slide the baking sheet into the oven and bake 35 to 40 minutes for the round cake or 50 to 55 minutes, or until the cake begins to come away from the sides of the pan; it will be golden brown and a knife inserted into the center of the cake will come out clean. Transfer the pan to a rack, cool for 5 minutes, then run a blunt knife between the cake and the sides of the pan. Unmold and cool to room temperature right-side up.</span></li>
<li style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; line-height: 1.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 1em; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Serving: In France, this cake is usually served with a little sweetened crème fraiche, but it lends itself to other toppings as well. Fresh soft fruit, like sliced peaches or plums, is a natural with this as is berries with a touch of sugar. And, because the cake is plain and just a little tangy from the yogurt, it pairs happily with lemon cream, curd or mousse and is delicious with chocolate mousse or chocolate sauce.</span></li>
<li style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; line-height: 1.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 1em; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Storing: Wrapped well, you can keep the cake at room temperature for at least 4 days and, like many pound cakes, it will be better one day later than it was the day it was made. If you do not glaze the cake, you can wrap it airtight and freeze it for up to 2 months; glazed it’s best not to freeze the cake.</span></li>
</ul>
</div>
<div class="recipe-variations" style="color: #333333; font-family: georgia, 'times new roman', times, serif; font-size: 10px; line-height: 15px; padding-bottom: 0px; padding-left: 20px; padding-right: 20px; padding-top: 0px;">
<h5 style="clear: both; color: #cc3300; font-size: 1.4em; font-style: italic; font-weight: normal; line-height: 1.25em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 10px; padding-bottom: 10px;">
<br />
</h5>
</div>Sugahmommyhttp://www.blogger.com/profile/13018253841552842832noreply@blogger.com0tag:blogger.com,1999:blog-6390282433202697382.post-88520947256245731482012-02-01T06:20:00.000-08:002012-02-01T06:27:27.889-08:00World Peace Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYhv3oohR8y6yLIdl9OgM5IbHnkKvz1bymK99qMoV2kWxR4Dt2eHUlAyP2sCqvPWqqVXuoyvWrZnvPuYeDLt6_93Ar1Z6uoTGa2OF2nFrBy1PpBD9K6D8nxIPTIIMna-Iu1fLbVxe3GUo/s1600/DSC_8786.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYhv3oohR8y6yLIdl9OgM5IbHnkKvz1bymK99qMoV2kWxR4Dt2eHUlAyP2sCqvPWqqVXuoyvWrZnvPuYeDLt6_93Ar1Z6uoTGa2OF2nFrBy1PpBD9K6D8nxIPTIIMna-Iu1fLbVxe3GUo/s320/DSC_8786.JPG" width="320" /></a></div>It all started when Sugababe 2 read her Richard Scarry book. There was a picture of some small cute animal (I forget which one, the book's full of them) munching on a plate of chocolate cookies. Somehow the moral lesson of the story was eclipsed by that tantalising illustration of tiny chocolate chip cookies, because after that, she kept begging me to make her some. I know how it feels to have a craving, and more so, how important it is to satisfy one, especially when chocolate is involved. So, busy as I was, I immediately set about to make her the best chocolate cookies in the world. Of course, the fact that by that time I was experiencing the onset of the same craving may also explain why I went straight to the kitchen instead of saying "Shoo!". <br />
<span class="”author”"></span> <br />
Thankfully, I DO know the recipe for the best chocolate cookies ever. Seriously. You don't have to look elsewhere. Nothing beats this for an intense hit of chocolate. It's ridiculously good for very little effort. Just use really good dark chocolate, like Valrhona or Callebaut, and enjoy with a tall glass of cold milk. And because I love that salted chocolate thing going on there, I sometimes sprinkle some extra flaked Maldon sea salt on top before popping it into my mouth. Heaven. Bless Richard Scarry and his cute animals. <br />
<br />
<strong>Recipe for World Peace Cookies</strong><br />
<br />
<span class="”author”" style="font-size: xx-small;"><span style="font-size: x-small;">Excerpted from <em><a href="http://www.blogger.com/store/?0618443363" target="_blank">Baking: From My Home to Yours</a></em> by Dorie Greenspan (Houghton Mifflin, 2006). </span></span><br />
<span class="”author”"></span><br />
<span class="”summary”">"I once said I thought these cookies, the brainchild of the Parisian pastry chef Pierre Hermé, were as important a culinary breakthrough as Toll House cookies, and I've never thought better of the statement. These butter-rich, sandy-textured slice-and-bake cookies are members of the sablé family. But, unlike classic sablés, they are midnight dark — there's cocoa in the dough — and packed with chunks of hand-chopped bittersweet chocolate. Perhaps most memorably, they're salty. Not just a little salty, but remarkably and sensationally salty. It's the salt — Pierre uses fleur de sel, a moist, off-white sea salt — that surprises, delights and makes the chocolate flavors in the cookies seem preternaturally profound.</span><br />
<span class="”summary”">When I included these in Paris Sweets, they were called Korova Cookies and they instantly won fans, among them my neighbor Richard Gold, who gave them their new name. Richard is convinced that a daily dose of Pierre's cookies is all that is needed to ensure planetary peace and happiness."</span><br />
<br />
<span class="”summary”"><strong>Ingredients</strong></span><br />
<br />
<span class="”summary”">175 grams all-purpose flour<br />
<br />
30 grams unsweetened cocoa powder<br />
<br />
1/2 teaspoon baking soda<br />
<br />
150 grams unsalted butter<br />
<br />
180 grams light brown sugar<br />
<br />
50 grams sugar<br />
<br />
1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt<br />
<br />
1 teaspoon pure vanilla extract<br />
<br />
150 grams bittersweet chocolate</span><br />
<span class="”summary”"></span><span class="”summary”"><strong>Instructions</strong></span><br />
<br />
<span class="”summary”"><span class="instructions"><span class="”instructions”">1. Sift the flour, cocoa and baking soda together.<br />
<br />
2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more.<br />
<br />
3. Turn off the mixer. Pour in the dry ingredients, drape a kitchen towel over the stand mixer to protect yourself and your kitchen from flying flour and pulse the mixer at low speed about 5 times, a second or two each time. Take a peek — if there is still a lot of flour on the surface of the dough, pulse a couple of times more; if not, remove the towel. Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough — for the best texture, work the dough as little as possible once the flour is added, and don't be concerned if the dough looks a little crumbly. Toss in the chocolate pieces and mix only to incorporate.<br />
<br />
4. Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you've frozen the dough, you needn't defrost it before baking — just slice the logs into cookies and bake the cookies 1 minute longer.)<br />
<br />
5. Center a rack in the oven and preheat the oven to 160C. Line two baking sheets with parchment or silicone mats.<br />
<br />
6. Using a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you're cutting them — don't be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about 1 inch between them.<br />
<br />
7. Bake the cookies one sheet at a time for 12 minutes — they won't look done, nor will they be firm, but that's just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature.<br />
</span></span></span>Sugahmommyhttp://www.blogger.com/profile/13018253841552842832noreply@blogger.com0tag:blogger.com,1999:blog-6390282433202697382.post-84066431069244736682011-09-30T07:55:00.000-07:002011-09-30T20:24:34.543-07:00Chocolate Tweed Angel Cake - Fit for a Princess<div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSsiHCD7mGmuzwculRSQTl22DthJ09BHiqcxX1oqY_JF9OPM5eca7oJisLfzX_y7av9Cjk8Zc1iUN_ehN_xZ6SNE3rStqUS4RBmlmUlvUDvLjST36vTKMAl84bYgqJr5Z4y_MIRzNeY-I/s1600/DSC_8585A.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSsiHCD7mGmuzwculRSQTl22DthJ09BHiqcxX1oqY_JF9OPM5eca7oJisLfzX_y7av9Cjk8Zc1iUN_ehN_xZ6SNE3rStqUS4RBmlmUlvUDvLjST36vTKMAl84bYgqJr5Z4y_MIRzNeY-I/s400/DSC_8585A.jpg" width="295" /></a>My little girl is growing up. For her 6th birthday, instead of asking me to make a 3D cake, or a pink 'princessy' cake, Sugababe 1 graciously told me that she was fine with anything I chose. This, coming from a girl who has always been a 'girly-girl', insisting on pink, or princess themes, when faced with a choice on anything. </div><br />
"<em>Anything you like, Mummy</em>" she said. <br />
<div style="text-align: justify;">It wasn't just about the cake. This year there was no list of demands, and she was even happy not to have a birthday party but to just spend a day out with us. </div><div style="text-align: justify;"><br />
It's a change that has been happening for some time, this realisation that she doesn't always need to insist on her way, but that she can give way to others, and make room for other ideas of what is good, or what is beautiful. That it's okay if she doesn't have the only available pink cup or crayon (is it only in my household that girls would fight over this?). That she doesn't always need to be in a dress, but that jeans and a T-shirt are fine too. That it is okay for her sister to have, wear or enjoy something that is 'nicer' than hers, because she is not any less special for not having the same thing.</div><div style="text-align: justify;"><br />
Such are the rewards of a parent when you see glimpses of your child maturing into gracious and beautiful inner attitudes and behaviour. </div><div style="text-align: justify;">I have always delighted in meeting my kids' birthday cake demands, no matter how much work it took to bake and build those 3D confections.</div><div style="text-align: justify;">But this time, given free reign to bake for her what I <em>chose</em>, I had joy of a different kind.</div><div style="text-align: justify;"></div><div style="text-align: justify;">I decided on this Chocolate Tweed Angel Cake, because she loves the soft texture of angel cakes, and also anything with chocolate. But mainly, I loved that this was such a beautiful cake, its chocolate-speckles against white bringing to mind the elegance of Chanel tweed, and a princess of a different kind. Yes, not a make-believe fairy tale princess with pink frou-frou and ribbons and bows. But a REAL princess - sophisticated, gentle and gracious.</div><div style="text-align: justify;"></div><div style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbLwDi1WwFcTR9SGsn8NEINfX-yoodvRz2shc3KLkPl05KT_11ved4Wf_GC3_pyQdo2JUYSYw-50uWHZSUFu6sIHhE_q7mOCVi0MLwON_TftRNUe3SletS5W8eqlg75cE6icQeJGbUlFY/s1600/DSC_8587.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbLwDi1WwFcTR9SGsn8NEINfX-yoodvRz2shc3KLkPl05KT_11ved4Wf_GC3_pyQdo2JUYSYw-50uWHZSUFu6sIHhE_q7mOCVi0MLwON_TftRNUe3SletS5W8eqlg75cE6icQeJGbUlFY/s320/DSC_8587.JPG" width="212" /></a>Happy Birthday!</div><div style="text-align: justify;"><br />
<strong>Recipe for Chocolate Tweed Angel Food Cake</strong></div><div style="text-align: justify;"><em><span style="font-size: x-small;">by Rose Levy Beranbaum</span></em></div><div style="text-align: justify;"></div><div style="text-align: justify;">Serves 14 to 16.</div><div style="text-align: justify;"></div><div style="text-align: justify;">1-1/2 cups, divided superfine sugar</div><div style="text-align: justify;">3/4 cup cake flour, lightly spooned and leveled off (or 1 cup, sifted into the cup and leveled off)</div><div style="text-align: justify;">1/4 teaspoon salt</div><div style="text-align: justify;">16 large egg whites, at room temperature, or 2 cups</div><div style="text-align: justify;">2 teaspoons cream of tartar</div><div style="text-align: justify;">4 teaspoons pure vanilla extract</div><div style="text-align: justify;">fine-quality unsweetened or 99% cacao chocolate, chilled, finely grated, refrigerated</div><div style="text-align: justify;"></div><div style="text-align: justify;">SPECIAL EQUIPMENT: One ungreased 10-inch (16 cups) two-piece metal tube pan or 1 long-necked glass wine or soda bottle, or a large inverted metal funnel that will fit into the opening at the top of the pan. (Have this ready before baking and weight it by filling it with sugar or marbles to keep it from tipping.)</div><div style="text-align: justify;"></div><div style="text-align: justify;">PREHEAT THE OVEN: Twenty minutes or more before baking, set an oven rack in the lower third of the oven and preheat the oven to 350°F/175°C.</div><div style="text-align: justify;"></div><div style="text-align: justify;">PREPARE THE SUGAR, FLOUR, AND SALT: In a small bowl, whisk together half the sugar, the flour, and salt until evenly combined. Sift the remaining sugar onto a piece of wax paper.</div><div style="text-align: justify;"></div><div style="text-align: justify;">BEAT THE EGG WHITES INTO A STIFF MERINGUE: In the bowl of a stand mixer fitted with the whisk beater, beat the egg whites on medium speed until foamy. With the mixer off, add the cream of tartar. Raise the speed to medium-high and beat until soft peaks form when the beater is raised. Gradually beat in the sifted sugar and continue beating on medium-high speed until very stiff peaks form when the beater is raised slowly. Beat in the vanilla until combined.</div><div style="text-align: justify;"></div><div style="text-align: justify;">MAKE THE BATTER: Dust (lightly sprinkle) the flour mixture over the beaten whites, 1/4 cup at a time (if using cake flour, sift it over the whites). With a large balloon whisk, slotted skimmer, or large silicone spatula, fold in the flour mixture quickly but gently. It is not necessary to incorporate every speck until the last addition. Fold in the grated chocolate until evenly incorporated. Using a long narrow spatula or silicone spatula, spread a thin layer of batter onto the sides of the prepared pan to ensure smooth sides. Empty the rest of the batter into the pan. In a 16-cup pan, it will be 1/2-inch from the top of the rim. Run a small metal spatula or knife through the batter to prevent air pockets and smooth the surface evenly.</div><div style="text-align: justify;"></div><div style="text-align: justify;">BAKE THE CAKE: Bake for 30 to 40 minutes, or until golden brown, a wire cake tester inserted between the tube and the side comes out clean, and the cake springs back when lightly pressed in the center. (A wooden toothpick will still have a few moist crumbs clinging to it.) During baking, the center will rise about 2 inches above the pan, but it will sink to almost level with the pan when done. The surface will have deep cracks, like a souffle.</div><div style="text-align: justify;"></div><div style="text-align: justify;">COOL AND UNMOLD THE CAKE: Invert the pan immediately, placing the tube opening over the neck of the bottle to suspend it well above the countertop. Cool completely in the pan, about 1-1/2 hours.</div><div style="text-align: justify;"></div><div style="text-align: justify;">Loosen the sides of the pan with a long narrow spatula and remove the center core of the pan. Dislodge the cake from the bottom and center core with a metal spatula or thin sharp knife. (A wire cake tester or wooden skewer works well around the core. To keep the sides attractive, press the spatula firmly against the sides of the pan, moving the spatula up and down as you go around it.) Invert the cake onto a flat plate covered with plastic wrap that has been coated lightly with nonstick cooking spray and reinvert it onto a serving plate. Allow the cake to sit for 1 hour, or until the top is no longer tacky. Then cover it with a cake dome or wrap it airtight. It keeps for 3 days at room temperature and for 10 days refrigerated. Freezing toughens the texture. The cake is also lovely decorated simply with a light sprinkling of cocoa or lacy drizzles of melted chocolate. Do not serve this cake with sauce as it would fall apart.</div>Sugahmommyhttp://www.blogger.com/profile/13018253841552842832noreply@blogger.com1tag:blogger.com,1999:blog-6390282433202697382.post-31812198600315635012011-07-12T09:43:00.000-07:002011-07-12T23:26:38.353-07:00Lime Yogurt Cake with Rosewater and Pistachios<div class="separator" style="clear: both; text-align: center;"><br />
</div><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUf8iVia5p1FLBgzVx2UgFYgWQJlYZ6woQG7ONd4Ou2tW4UotbgBT0auhSTS2KPYq22AHRDS62KXREXXuNW_wFWzNYnV3XXARbNu8iYOyAVLzu10tlrpR_LGY456NFE1vPQw3_5xh0IqQ/s1600/DSC_8492B.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUf8iVia5p1FLBgzVx2UgFYgWQJlYZ6woQG7ONd4Ou2tW4UotbgBT0auhSTS2KPYq22AHRDS62KXREXXuNW_wFWzNYnV3XXARbNu8iYOyAVLzu10tlrpR_LGY456NFE1vPQw3_5xh0IqQ/s400/DSC_8492B.jpg" width="398" /></a><span style="color: white;">*******************************************************</span><br />
I remember when I first saw Rachel Allen demonstrate this very exotic, Persian-inspired cake with rose and pistachios on <b><i>Rachel Allen: Bake</i></b>. I thought it was just one of the prettiest flavour-combinations ever. It put me in mind of beautiful Middle Eastern desserts like baklava and romantic holiday escapades to Arabia ala Sex and the City and Disney's Aladdin.<br />
<br />
I am glad that when I finally had a chance to make and taste this cake, it did not disappoint. <br />
<br />
Refreshing with zesty lime, and fragrant with the floral scent of rosewater, it also has a very light and tender crumb. Ground almonds give this cake a pleasant nuttiness and a delicate 'fall-apart' texture. A welcome departure from the usual rich, buttery cakes that I am so fond of (this one has no butter at all). It is a subtle cake which is neither overpowering nor assertive. Beautifully ambrosial, with a flavour that improves over time. In a tea spread, it won't jostle for attention among richer cakes of chocolate, cream and butter. But, like a true Middle Eastern veiled beauty, its unique, alluring flavour will grow on you and have your guests returning for more.<br />
<br />
<b>Recipe for Lime Yogurt Cake with Rosewater and Pistachios</b><br />
<span style="font-size: x-small;">(slightly adapted from a <a href="http://uktv.co.uk/food/recipe/aid/607044">recipe</a> by Rachel Allen)</span><br />
<br />
<b>Ingredients</b><br />
<br />
<b>For the cake </b><br />
<span class="ingredient"> <span class="amount">225 g </span> <span class="name">self-raising flour</span> </span> <br />
<span class="ingredient"> <span class="amount">1 tsp </span> <span class="name">baking powder</span> </span> <br />
<span class="ingredient"> <span class="amount">1 pinch </span> <span class="name">salt</span> </span> <br />
<span class="ingredient"> <span class="amount">75 g ground</span> <span class="name">almonds</span> </span> <br />
<span class="ingredient"> <span class="amount">100 g </span> <span class="name">caster sugar</span> </span> <br />
<span class="ingredient"> <span class="amount">2 </span> <span class="name">eggs</span> </span> <br />
<span class="ingredient"> <span class="amount">1 generous tbsp or 50g runny</span> <span class="name">honey</span> </span> <br />
<span class="ingredient"> <span class="amount">250 ml natural</span> <span class="name">yogurt</span> </span> <br />
<span class="ingredient"> <span class="amount">150 ml </span> <span class="name">sunflower oil</span> </span> <br />
<br />
<span class="ingredient"> <span class="amount">1 </span> <span class="name">lime</span>, finely grated zest only </span> <br />
<div class="ingredientsTitle"><br />
</div><div class="ingredientsTitle"><b>For the syrup </b></div><span class="ingredient"> <span class="amount">150 ml </span> <span class="name">water</span> </span> <br />
<span class="ingredient"> <span class="amount">100 g </span> <span class="name">caster sugar</span> </span> <br />
<span class="ingredient"> <span class="amount">1 </span> <span class="name">lime</span>, juice only </span> <br />
<br />
<span class="ingredient"> <span class="amount">1-2 </span><span class="name">tsp rose water (<i>I used Nielssen Massey</i>)</span></span> <br />
<div class="ingredientsTitle"><br />
</div><div class="ingredientsTitle"><b>For decorating</b><span class="ingredient"><span class="amount"> </span></span></div><div class="ingredientsTitle"><br />
</div><div class="ingredientsTitle"><span class="ingredient"><span class="amount">50 g unsalted </span><span class="name">pistachio nuts</span>, roughly chopped</span><span class="ingredient"></span></div><div class="ingredientsTitle"><span class="ingredient"><span class="amount"></span><span class="name">rose petals</span>, (optional) </span></div><br />
<b><span class="instructions">Method: </span></b><br />
<span class="instructions">1. Preheat the oven to 180C/gas 4. Line the base and sides of a 22cm spring-form/loose-bottomed cake tin with greaseproof paper. <br />
<br />
2. Sift the flour, baking powder and salt into a large bowl. Stir in the ground almonds and caster sugar. <br />
<br />
3. Mix together the eggs, honey, yogurt, sunflower oil and lime zest together well in a medium-sized bowl until smooth. Make a well in the centre of the dry ingredients and slowly pour in the wet ingredients, bringing them together with a whisk until they are just combined. You can add some chopped pistachios to the mixture if you wish, or save them for decorating. <br />
<br />
4. Pour the mixture into the prepared tin and bake in the oven for 50 minutes or until a skewer inserted into the middle comes out clean. Leave to cool in the tin for about 20 minutes. <br />
<br />
5. While the cake is cooling, make the syrup. In a small saucepan, boil the water and sugar for about 5 minutes until it is reduced by half. Add the lime juice and boil for a further 2 minutes, then cool. Add rosewater to taste (about 1 teaspoon, see note below). <br />
<br />
6. With a fine skewer, make holes on top of the warm cake and spoon the syrup all over the top. Scatter the pistachios over, if you wish, and leave to settle for 1 hour. <br />
<br />
7. Decorate with rose petals, if using. Serve with cream, natural yogurt, sliced mangos or berries. It is a very moist cake so keeps extremely well in the fridge for a few days. </span><br />
<span class="instructions"><br />
</span><br />
<span class="instructions"><br />
</span><br />
<span class="instructions">Note: </span><br />
<span class="instructions">1) Rosewater can be overpowering if used excessively, so use sparingly. I used 1 teaspoon for the syrup. The original recipe calls for 1-2tbsp but that is excessive in my opinion. </span><br />
<span class="instructions"><br />
</span><br />
<span class="instructions">2) Although this cake can be refrigerated, it is best served at room temperature. Part of its beauty is that it has a very delicate, tender and crumbly texture. However, this will not come through if the cake is cold and not thawed properly. I kept mine at room temperature for 3 days in an airtight container and found that it improved in taste and texture over time. </span><br />
<br />
<span class="instructions">3) This cake looks best when baked into little rose or flower shaped mini cakes. I used a <a href="http://www.nordicware.com/store/products/detail/bouquet--pan/222E971A-7C89-102A-B382-0002B3267AD7">Nordic Ware bouquet pan</a>. A Nordic Ware rose muffin pan, like the one I used for my <a href="http://aspoonfulofsugah.blogspot.com/2010/05/banana-rose-cakes-with-salted-caramel.html">Salted Caramel Banana Cakes</a>, is also an excellent choice. </span>Sugahmommyhttp://www.blogger.com/profile/13018253841552842832noreply@blogger.com5tag:blogger.com,1999:blog-6390282433202697382.post-67024739881496324702011-07-07T09:27:00.000-07:002011-07-09T07:41:11.858-07:00Blueberry Yogurt Brûlée<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj90SqWGhOB8GIiHZ1TGwfKZlkC_Qb_yPiye6sl4S9ruwsqJ5Yzz0Kh8c4Tik87BQSdaEzFodvk8gysLDcpuaG8KnLpnNNDIz0JTGJTZFKZDEoolSH5WSNxaHgJSSyJ2kc6G95xITKt9Ys/s1600/DSC_8471A.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj90SqWGhOB8GIiHZ1TGwfKZlkC_Qb_yPiye6sl4S9ruwsqJ5Yzz0Kh8c4Tik87BQSdaEzFodvk8gysLDcpuaG8KnLpnNNDIz0JTGJTZFKZDEoolSH5WSNxaHgJSSyJ2kc6G95xITKt9Ys/s400/DSC_8471A.jpg" width="398" /></a><br />
<div style="color: white;">*****************************************************</div>Here in our household, we've all been trying to eat more yogurt these days, ever since a <a href="http://www.msnbc.msn.com/id/43495738/ns/health-diet_and_nutrition/t/weight-control-its-what-we-eat-counts/">recent Harvard study</a> concluded that yogurt was the best food for long-term weight loss. Apparently, the study found that not all calories are created equal. So one could theoretically eat the same number of calories of yogurt as another might eat in, say, french fries, and the former would lose weight while the latter gained weight.<br />
<br />
Interesting, you may say. Tragic, if you ask me.<br />
<br />
Since the same study <i>also </i>found potatoes to be the worst food for keeping off weight gain. Hard to swallow as that may be, I can't pretend that the finding was really a surprise. Deep in my gut I always suspected my faulty logic of replacing lunch or dinner with a giant bag of chips wasn't good weight-loss practice (although I frequently pretended it did). So guilty was I about my unhealthy potato habit (and also for all the times I've used chips to bribe the kids) that I immediately declared our home a potato-free zone for a year. Yes, that means no chips, french fries, mash or hash for 365 days. I think this might be the hardest dietary choice I have ever made in my life. If it makes no difference to our health or weight in a year, you can be assured I will resume my chip habit.<br />
<br />
At the same time, I also decided we could all try to consume more yogurt.<br />
<br />
I was mulling over a healthy-ish dessert/supper option for tonight (not many, I can assure you) when I chanced upon this <a href="http://www.deliciousmagazine.co.uk/recipes/blueberry-yogurt-brulee">Blueberry Yogurt Brûlée</a> in an old copy of Delicious Magazine. Not only did it look delicious, it was also easy, and more importantly, <i>guiltless. </i>How great is <i>that</i>. <br />
<br />
I LOVE that it uses Greek yogurt, which is richer and creamier and therefore feels absolutely sinful in its luxuriating unctuousness while being absolutely not. A most lovely contradiction. Apparently, Greek yogurt is also healthier than regular yogurt, as it contains more protein and less carbs - all the more reason to make the switch. <br />
<br />
The additional step of cooking the blueberries lightly in honey, really helps the flavours to meld together much better than merely folding in fresh berries (which is what I usually do for breakfast). Sprinkled atop the yogurt, the velvety muscovado sugar turns into a beautiful, dark, caramelly syrup, which I slurp up (and pretend is toffee sauce). Good quality manuka honey, with its unique woody, caramel notes, also makes a real difference to this dessert (so don't use the cheap stuff).<br />
<br />
Great as a simple dessert, and refreshing for breakfast. At 112 calories per serving, guiltlessness really doesn't get much better than this.<br />
<br />
<b>Recipe for Blueberry Yogurt Brûlée</b><br />
<span style="font-size: x-small;">(by Joy Skipper, Delicious Magazine)</span><br />
<br />
<i>This is a healthier take on crème brûlee which, because of the high cream content, is extremely high in saturated fat. Using yogurt instead of cream makes for a lighter, yet still delicious end to the meal. Serves 4 </i><br />
<br />
<br />
<b>Ingredients</b> <br />
200g blueberries<br />
2 tsp manuka honey<br />
250g Greek yogurt<br />
4 tsp dark muscovado sugar<br />
<br />
<b>Method </b><br />
<h3></h3><ol class="recipe-method"><li>Place the blueberries and manuka honey in a small saucepan and heat gently, until the juices of the blueberries start to run and the fruit softens slightly. Remove from the heat and spoon the fruit and juices into 4 individual serving bowls (about 125ml). Leave to cool. </li>
<li>Spoon the yogurt over the blueberries and sprinkle each bowl with 1 tsp of the muscovado sugar. This will melt and turn syrupy. Place the bowls in the fridge to chill until ready to serve. </li>
</ol><b>Nutritional Information:</b><br />
Per serving: 112kcals, 3.8g fat (2.6g saturated), 3.6g protein, 9.5g carbs, 14.4g sugar, 0.2g salt<br />
<br />
<i>(This dessert was submitted for <a href="http://sweet-as-sugar-cookies.blogspot.com/2011/07/sweets-for-saturday-25.html">Sweets for a Saturday Party #25</a>) </i>Sugahmommyhttp://www.blogger.com/profile/13018253841552842832noreply@blogger.com5tag:blogger.com,1999:blog-6390282433202697382.post-62803630839374368852011-07-06T04:29:00.000-07:002011-07-09T07:41:49.455-07:00Pandan Chiffon Cake<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWTCiWMjhKXoQz0Fa2Gyu9MzqcE_VpK_rxKrHLA7GiLf-mGMAy9ByCzfhaGep3HIwigyNgkCLCYmec8ybvCgO4GaLPNuMeS1hVvCDomjA6YRlDDzVU_MlLxXlxj4sKeWH1Snkc92tBYlw/s1600/DSC_8403A.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWTCiWMjhKXoQz0Fa2Gyu9MzqcE_VpK_rxKrHLA7GiLf-mGMAy9ByCzfhaGep3HIwigyNgkCLCYmec8ybvCgO4GaLPNuMeS1hVvCDomjA6YRlDDzVU_MlLxXlxj4sKeWH1Snkc92tBYlw/s400/DSC_8403A.jpg" width="398" /></a></div><div style="color: white;">*********************************************************************</div>It's amazing what one can accomplish when the baby sleeps. Sugababe 3 took an unprecedented 2 hour nap yesterday and I immediately got to work on this Pandan Chiffon Cake. It's a <a href="http://ieatishootipost.sg/2010/05/how-to-make-pandan-chiffon-cake-almost.html">recipe</a> from the well-known food blog <a href="http://ieatishootipost.sg/">ieatishootipost</a> that I had been dying to try for some time. I am pleased to report that the Pandan Chiffon turned out as fluffy, moist, voluminous and delicious as promised, and is easily the best chiffon recipe I have tried so far!<br />
<br />
In particular, I really liked that the recipe asked for the additional step of beating the egg yolks until light and lemon-coloured. Most chiffon recipes only call for the egg whites to be beaten to stiff peaks, and for the egg yolks to be mixed with the other ingredients (i.e. oil, milk, etc). Beating the egg yolks until they are light does make it easier to fold the egg whites in at the later stage, and also seems to incorporate more air into the batter, which is a good thing. I will definitely be using this technique for all my chiffon cakes from here on.<br />
<br />
<br />
If like me, you have none-too-fond memories of dry, coarse and scarily mutant-green pandan chiffon cakes sold in local bakeries, you will be won over by this recipe. My Sugababes, who are partial to soft, fluffy cakes, absolutely adored this cake. And as I always say, anything that my picky eater Sugababe 2 willingly devours, is a must-try! <b> </b><br />
<br />
<b>Recipe for Pandan Chiffon Cake</b><br />
<span style="font-size: x-small;"><i>(from Leslie Tay of <a href="http://ieatishootipost.sg/2010/05/how-to-make-pandan-chiffon-cake-almost.html">ieatishootipost</a>. Instructions have been summarised and paraphrased in my own words. For more detailed instructions and an excellent step-by-step tutorial, please go to this <a href="http://ieatishootipost.sg/2010/05/how-to-make-pandan-chiffon-cake-almost.html">link</a></i></span>)<br />
<br />
<b> </b><b>Ingredients</b><br />
<b><br />
</b><br />
<b>A</b><br />
6 egg yolks<br />
100g caster sugar<br />
115ml corn oil<br />
140ml coconut milk <br />
200g cake flour<br />
2 tsp baking powder <br />
1/4 tsp salt<br />
2 tbsp pandan juice<br />
2 tsp pandan essence <br />
1 tsp vanilla essence<br />
(* <i>You can use 3/4 tsp of pandan paste, in place of pandan juice and pandan essence. Although convenient, pandan paste definitely tastes more artificial, so stick with fresh pandan and pandan essence, if you can)</i><br />
<i>** I used Kara brand </i><i>coconut cream</i><i>, which is nice and thick)</i><br />
<br />
<b>B</b> <br />
9 egg whites<br />
100g caster sugar<br />
1 tsp cream of tartar<br />
<br />
<b>Instructions</b><br />
<br />
<br />
Preheat the oven to 170C.<br />
<br />
Sift cake flour and baking powder, mix evenly. Set aside. <br />
<br />
Beat egg yolks and sugar until light and lemon-coloured. Add in the oil, coconut cream, pandan juice, pandan essence, vanilla essence and salt. Sift flour and baking powder over the mixture. Mix well until smooth.<br />
<br />
Beat egg whites with wire whisk attachment until slightly foamy. Add cream of tartar, and beat until soft peaks. Add in sugar tablespoon by tablespoon and beat until stiff peaks form and mixture does not slide out of mixing bowl when upturned.<br />
<br />
Add in 1/3 of the beaten egg whites into the egg yolk mixture and mix gently with whisk, to 'lighten' the mixture. Using a spatula, fold in the rest of the beaten egg whites into egg yolk mixture, gently, to prevent batter from deflating. Do not overfold.<br />
<br />
Pour batter into 25cm ungreased tube pan. Run a spatula through the batter to eliminate large bubbles in the batter.<br />
<br />
Bake at 170C in preheated oven, for about 55 minutes or until a skewer inserted in the cake comes out clean (or with few dry crumbs adhering)<br />
<br />
Remove cake from oven, prop it up on a bottle to cool, upside-down so as to prevent the cake from sinking.<br />
<br />
Once cool, remove from tube pan by sliding a knife along the sides, and bottom.<br />
<br />
To serve, cut with a serrated knife (so as not to flatten the cake).<br />
<br />
<i>(This dessert was submitted for <a href="http://sweet-as-sugar-cookies.blogspot.com/2011/07/sweets-for-saturday-25.html">Sweets for a Saturday Party #25</a>) </i><br />
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</div>Sugahmommyhttp://www.blogger.com/profile/13018253841552842832noreply@blogger.com10tag:blogger.com,1999:blog-6390282433202697382.post-27500507515453312942011-06-30T21:56:00.000-07:002011-07-05T07:52:47.317-07:00Let's Do the Hokey Pokey!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMk3bn_y1O_s11cb60WMXGZUAyfDvUlAdFF3SLGrOz-F9MEn6h6tplyfEsV7r0OvZC6TEaqaPVjZDo2j0PmPve3H5h8Y8TlayRAlt9tdObopiIuFkIjyZoPKAgSVJKFBAHrPHLe4irF_U/s1600/DSC_8339Dtaste.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMk3bn_y1O_s11cb60WMXGZUAyfDvUlAdFF3SLGrOz-F9MEn6h6tplyfEsV7r0OvZC6TEaqaPVjZDo2j0PmPve3H5h8Y8TlayRAlt9tdObopiIuFkIjyZoPKAgSVJKFBAHrPHLe4irF_U/s400/DSC_8339Dtaste.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
Hokey Pokey, Sponge Toffee, Sea Foam, Honeycomb Candy - whatever you may call it, I recently had an inexplicably intense craving to gorge on some - chocolate-covered ones specifically. This was right on the heels of my cravings for chocolate ice cream, iced chocolate, and chocolate cake, in that order. No, I am no longer pregnant, but cravings while one is breastfeeding can be just as powerful, if not more so. And in my particular case, it was all the more cruel as having a newborn on my hands meant I had little time to bake up my own treats. Unfortunately, store-bought chocolate treats are largely disappointing. Blame it on the fact that I've been eating and baking with Valrhona chocolate for almost 3 years now. I never set out to be a chocolate snob, but after you get used to the good stuff, it's hard to enjoy supermarket chocolate. They taste too waxy and milk-powder-like for me. I bought 3 Nestle Crunchie bars to satisfy my chocolate honeycomb craving. In the end, I barely finished one, and not before scraping off the chocolate to get at the honeycomb insides. I tried foisting the remaining 2 Crunchie Bars on my kids (how clever of me I thought), but while Sugababe 1 happily polished off hers in a jiffy, Sugababe 2 refused to eat more after a wee bite. Believe it or not, she's developed a taste for Valrhona chocolate too. <br />
<br />
So if you are asking why bother with scratchmade honeycomb if you can get Crunchie or Violet Crumble, I would say, because you can use better chocolate, that's why. But if you are not partial to that then, by all means, save yourself the trouble.<br />
<br />
Having said that, honeycomb really should not be that much trouble. The recipe is simple and straighforward, and if done correctly shouldn't take more than 20 minutes. I confess however, that having a newborn put me in such a very distracted mummy state that I burnt my caramel no less than THREE times. <br />
<br />
Thankfully, once out of those three times, I ended up with caramel that was not TOO burnt, but salvageable for the purposes of making burnt caramel ice cream. It was one of those times when my attempts to manage a kitchen disaster brought about a most fortuituous result - an improvised no-churn burnt caramel gelato that didn't take more than 10 minutes to make (minus freezing time). Yes you heard right - an Easy No-Churn Salted Burnt Caramel Gelato. Otherwise known as Obesity 101. I will happily endanger your health by sharing the recipe in a future post. <br />
<br />
In the meantime, back to the honeycomb. There are many recipes for honeycomb candy, all calling for largely the same ingredients - sugar, corn syrup and the magic-making baking soda. In the end, I struck honeycomb gold with a recipe that called for the addition of gelatine, which resulted in a better, crispier texture, with fine bubbles throughout. <br />
<br />
Making honeycomb is fun and exciting, and always makes me feel rather like a science-experimenting lab genius. You'd feel the same too when you see how the hot caramel syrup bubbles up into a towering mass of candy foam once the baking soda is added. If you have older kids (who can handle molten sugar safely under supervision) I can imagine this would make a fun cooking exercise for them. <br />
<br />
Look at those little golden nuggets, dipped in luscious milk chocolate. So much better than Crunchies. And super addictive too. My kids have been asking me for Hokey Pokey all day. These will surely be even more phenomenal with dark chocolate, but unfortunately I'm out. A good excuse, surely, to do the Hokey Pokey again!<br />
<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTLdaKQXK2qiFdZklJV2kskB20WWRPdrPEHsYcSyd-2OY2Cy5_SvqufC3I_CWq_kTJWCEjfKj5i7s7aBF9t3yZcIBPK5XHDzH7nOAXe1qbkh36JThbT1nyv52M6Uul-d2_0-NSfMlwIlQ/s1600/DSC_8342B.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTLdaKQXK2qiFdZklJV2kskB20WWRPdrPEHsYcSyd-2OY2Cy5_SvqufC3I_CWq_kTJWCEjfKj5i7s7aBF9t3yZcIBPK5XHDzH7nOAXe1qbkh36JThbT1nyv52M6Uul-d2_0-NSfMlwIlQ/s320/DSC_8342B.jpg" width="311" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div style="color: white;"><b>***************************************************************************</b></div><b>How to do the Hokey Pokey</b><br />
(A recipe adapted from <a href="http://wildeinthekitchen.blogspot.com/2011/03/if-at-first-you-fail.html">Wilde in the Kitchen</a>)<br />
<br />
¼ tsp gelatin<br />
1 tsp water<br />
1 ½ cups sugar<br />
½ cup corn syrup<br />
1 tbsp baking soda (sifted)<br />
<br />
<br />
Melted milk or dark chocolate (tempered)<br />
<br />
Butter a 9x9 pan then dust with flour. Tap out excess flour. Alternatively, line pan with greaseproof paper. <br />
<br />
In a small bowl, sprinkle gelatin over 1 tsp water and allow to bloom.<br />
<br />
In a medium stock pot with high sides, mix sugar and corn syrup together. Heat over medium heat and swirl the pot occasionally to ensure that the sugar dissolves evenly, and the mixture comes to a boil. Do not stir. Clip on candy thermometer and heat to 310° F.<br />
<br />
Remove from heat and let sit for a few seconds, the bubbling should subside. Add gelatin and whisk, be careful, the sugar syrup will bubble up. Sprinkle baking soda over syrup and whisk vigorously. Return mixture to the heat and whisk for 30 seconds. The sugar will rise up in the pot, a lot!<br />
<br />
Quickly pour into prepared pan, it should come out in a big blob. Do not spread the mixture, just let it settle into the pan. Allow to cool completely (about 2 hours or overnight) before removing from the pan.<br />
<br />
Either break into odd pieces or cut into squares (this is a messy process!). To cut into squares - using a serrated knife, score the candy at 1-inch intervals. Snap the candy apart at the score lines. Then score and break into squares.<br />
<br />
Dip sponge candies in molten tempered chocolate, tap off excess. Ensure that the honeycomb is completely covered with chocolate, as any exposed parts will absorb moisture from the air and quickly degenerate. Chill in the fridge to set the chocolate shell.<br />
<br />
<i>And that's what it's all about!</i> <br />
<br />
Notes:<br />
1) The original recipe also called for 1/2 cup of water to be added to the sugar. This is the 'wet method' of caramelization which takes a longer time. I prefer to use the dry caramelization method and therefore the adapted recipe does not require the addition of water. The caramelization will occur pretty quickly, so one must keep a careful watch on the colour of the sugar syrup. If you are using a digital instant read candy thermometer, great. If you are eyeballing it, stop once it turns a medium amber shade, otherwise you run the risk of burning it. My preferred method is to drop a few drops of molten syrup into a bowl of water every once in a while. When it reaches the hard crack stage (which is what we want), the syrup will form hard, brittle threads that break when bent. <br />
<br />
If you are not careful and it becomes dark amber, it will be no longer good for honeycomb. However, if it has only a whiff of burntness but is still fit for cunsumption, quickly pour in 2 cups of milk or cream to stop its temperature from rising (and therefore being TOO burnt) and then make burnt caramel gelato with it.<br />
<br />
2) If you cannot be bothered to temper chocolate (like me), simply use tempered chocolate (like Valrhona). When melting, ensure that you do it over low heat (whether in a double-boiler or in microwave) and stir often. Once 2/3 of the chocolate is melted, remove it from heat or microwave, and keep stirring until the remaining chunks of chocolate are melted.<br />
<br />
3) Honeycomb degenerates quickly in humid weather. Make sure to store them immediately after making, in an airtight container with food-grade desicants, or they will degrade into a sticky mess within minutes.Sugahmommyhttp://www.blogger.com/profile/13018253841552842832noreply@blogger.com2tag:blogger.com,1999:blog-6390282433202697382.post-21116741101233460922011-04-27T21:29:00.000-07:002011-04-27T21:31:25.685-07:00Cranberry New York Cheesecake<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Z-_3ISIHcC-GF3pON5UrZfnI0kfYgh2V37nbakBAa3oiSgQa8R8vDk3EyGj-GG7DAdmYf2GN2HMvtjT5BWOANBqc0mKU4q-qY0PGaxQh7ffmtmRqiSo7EIXZziAKtekD-Jj6zD4P464/s1600/CSC_8311A.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="321" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Z-_3ISIHcC-GF3pON5UrZfnI0kfYgh2V37nbakBAa3oiSgQa8R8vDk3EyGj-GG7DAdmYf2GN2HMvtjT5BWOANBqc0mKU4q-qY0PGaxQh7ffmtmRqiSo7EIXZziAKtekD-Jj6zD4P464/s400/CSC_8311A.jpg" width="400" /></a></div><br />
<div style="color: white;">***************************************************</div>New York Cheesecakes are by far my favourite kind of cheesecakes. I like that they are dense and cheesy, and when combined with chocolate, deliciously fudgey. A ruby red cranberry topping just takes it over the top.<br />
<br />
I adapted a recipe from Smitten Kitchen by (1) adding in whipping cream to lighten up the texture of the cheesecake, (2) incorporating chocolate into the bottom layer of the cheesecake; and (3) giving the cake a cranberry topping. I do love how the bright red topping spills dramatically down the cake when you cut it. <br />
<br />
<b>Recipe for Cranberry New York Cheesecake</b><br />
(adapted from <a href="http://smittenkitchen.com/2010/04/new-york-cheesecake/">Smitten Kitchen</a>)<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyXyZTU8SiAypTJcL_GJnORHSnV0ZD59lzCkSOstua7BAfVGUpjVFb0JaKGLX25sMVKtCbhrFX3ijmuSkfsMrF_EUH3KBwvWjzMzQmkTVc3VlIsPdHhpX1qmNnFc7JFaih_6L6onp-4ic/s1600/CSC_8312B.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyXyZTU8SiAypTJcL_GJnORHSnV0ZD59lzCkSOstua7BAfVGUpjVFb0JaKGLX25sMVKtCbhrFX3ijmuSkfsMrF_EUH3KBwvWjzMzQmkTVc3VlIsPdHhpX1qmNnFc7JFaih_6L6onp-4ic/s320/CSC_8312B.jpg" width="320" /></a></div><b>Crumb crust<br />
</b>8 ounces (227g) finely ground graham crackers or digestives<br />
<br />
8 tablespoons (1 stick or 4 ounces or 113 grams) unsalted butter, melted<br />
1/2 cup sugar<br />
1/4 teaspoon salt<br />
<u><br />
</u><br />
<b>Very tall cheesecake filling:<br />
</b>5 (8-ounce) packages cream cheese, softened (or 1134g) (I used Elle Et Vire, great quality and cheaper than Philadelphia. Pick it up from Euraco finefood, next to TOTT Store)<br />
1 3/4 cups sugar<br />
3 tablespoons all-purpose flour<br />
1 teaspoon finely grated lemon zest<br />
1 teaspoon finely grated orange zest<br />
5 large eggs<br />
2 large egg yolks<br />
1/2 teaspoon vanilla<br />
1/4 cup whipping cream<br />
200g dark chocolate<br />
<br />
<br />
<u>Make crumb crust:</u> Stir together crust ingredients and press onto bottom and up the sides, stopping one inch shy of the top rim**, of a buttered 9 1/2-inch (or 24 cm) springform pan. Pop it into the freezer so it quickly sets while you prepare the filling.<br />
<br />
<u>Make very tall cheesecake filling:</u> Preheat oven to 550 degrees***. Beat together cream cheese, sugar, flour and zest with an electric mixer until smooth. Add vanilla, then eggs and yolks, one at a time, beating on low speed until each ingredient is incorporated. Scrape bowl down between additions; I cannot stress this enough as if you do not, you’ll end up with unmixed stripes of cream cheese. I always find at least one, despite my best efforts. Stir in whipping cream and mix until evenly blended.<br />
<br />
Melt dark chocolate in a double boiler or microwave, taking care not to burn it. Divide cheesecake filling in half. Mix one half with the melted dark chocolate, until even.<br />
<br />
<br />
Put springform pan with crust in a shallow baking pan (to catch drips). Pour chocolate filling into crust, smoothen the top, then pour the remaining cheesecake mixture in the pan. Bake in baking pan in the middle of the oven for 12 minutes or until puffed. Please watch your cake because some ovens will top-brown very quickly and if yours does too fast, turn the oven down as soon as you catch it. Reduce the temperature to 200 degrees and continue baking until cake is mostly firm (center will still be slightly wobbly when pan is gently shaken), about one hour more.<br />
<br />
Run a knife around the top edge of the cake to loosen it and cool the cake completely in springform on a rack, then chill it, loosely covered, at least 6 hours.<br />
<br />
<b>Recipe for Cranberry Topping</b><br />
<span style="font-size: x-small;">(adapted from Rose Levy Beranbaum)</span><b><br />
</b><br />
1 cup (100g) fresh or frozen cranberries<br />
<br />
1/4 cup plus 2 tablespoons (75g) sugar<br />
2.5 teaspoons cornstarch<br />
1/4 cup (59g) water<br />
<u><br />
</u><br />
<i>(Note: If you like more topping, you can use 1.5 recipe like I did) </i><br />
In a small saucepan, combine the water, sugar, cornstarch and cranberries and bring to a boil over medium heat, stirring constantly. Stop stirring, reduce the heat, and simmer for 1 minute, swirling the pan occasionally. The mixture will be thick but pourable. Allow it to cool to room temperature. Spread topping over chilled cheesecake.Sugahmommyhttp://www.blogger.com/profile/13018253841552842832noreply@blogger.com2tag:blogger.com,1999:blog-6390282433202697382.post-18483565978600174532011-04-17T08:35:00.000-07:002011-04-17T08:40:53.683-07:00Earl Grey Sticky Date Pudding, with Salted Toffee Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtYCqXDdswinUMaDXKo8CNQYPmjJd0TKEEblsYkKlBInQDqncx2IzauIDDu3yEzOlGEwCZ0z7faJl6gz66_hZkHFuUHePVZvueFj8ob2loMqJol05ycL4MbSeh_uNCbVKD4V0_D-Cnm78/s1600/CSC_8315C.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtYCqXDdswinUMaDXKo8CNQYPmjJd0TKEEblsYkKlBInQDqncx2IzauIDDu3yEzOlGEwCZ0z7faJl6gz66_hZkHFuUHePVZvueFj8ob2loMqJol05ycL4MbSeh_uNCbVKD4V0_D-Cnm78/s400/CSC_8315C.jpg" width="398" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div style="color: white;">*********************************************************************</div>I've tried several sticky date pudding recipes in the past, and while none of them were too bad (after all, it is not difficult to like anything served with toffee sauce), they were not particularly memorable either. Some may consider what I am about to say next rather sacrilegious, but to be very honest, I don't like the 'pudding' texture of sticky date pudding. What some recipes promise to be "moist" have often turned out for me to be too cloyingly sweet, gummy, sticky and dense. My memories of most sticky date puddings are that they are sweet in a very one-dimensional, toothache-causing kind of way. <br />
<br />
I like this recipe by Rachel Allen very much, because it manages to be very moist without being gummy or overly sticky. This more open crumb texture means that the cake still has room to soak up the generous lashings of toffee sauce that you will inevitably be pouring over it. But the best part of this recipe is the addition of black tea, which has a wonderful way of balancing out its sweetness and adding some complexity to its flavour.<br />
<br />
I have adapted the recipe very simply by using Earl Grey tea, which complements the naturally-honeyed Medjool dates beautifully with its bergamot notes. And to bring even more depth of flavour to the sticky date pudding, I salted the toffee sauce, which makes a most amazing difference. From simple to extraordinary. More toffee sauce, anyone?<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYxnIqYAHGYbVVTU__lMqE83nq7HTf6c2fPSqFwCEJwZz9L0_6aTXzVrKcKhM-FTdYgBQgx2LeRyiltghvQNhu23AmFYUGbne78COhfHEVNtirGXgC-2RC0ywkOiK1a75DtK-07bFAdYg/s1600/CSC_8316B.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYxnIqYAHGYbVVTU__lMqE83nq7HTf6c2fPSqFwCEJwZz9L0_6aTXzVrKcKhM-FTdYgBQgx2LeRyiltghvQNhu23AmFYUGbne78COhfHEVNtirGXgC-2RC0ywkOiK1a75DtK-07bFAdYg/s320/CSC_8316B.jpg" width="319" /></a><b>Earl Grey Sticky Date Pudding with Toffee Sauce</b><br />
<span style="font-size: x-small;">very slightly adapted from a recipe by Rachel Allen</span><br />
<br />
<b>Ingredients </b>225g (8oz) Medjool dates (stoned weight), chopped<br />
250ml (9fl oz) earl grey tea (not too strong)<br />
100g (3 ½ oz) unsalted butter, softened<br />
175g (6oz) brown sugar<br />
3 eggs<br />
1 tsp cinnamon powder<br />
1/4 tsp nutmeg powder<br />
1 tsp vanilla extract<br />
225g (8oz) self-raising flour<br />
¾ tsp bicarbonate of soda<br />
<br />
<b>Toffee sauce</b><br />
110g (4oz) butter<br />
250g (9oz) soft light brown sugar (or half brown and half caster sugar)<br />
275g (10oz) golden syrup<br />
225ml (8fl oz) double cream<br />
½ tsp vanilla extract<br />
1/2 tsp fleur de sel/salt<br />
<br />
<b><span class="Accessibility">Method</span></b> <br />
<ol><li>Preheat the oven to 180°C (350°F), Gas mark 4. Butter and flour the sides of a 20cm (8in) diameter spring-form/loose-bottomed tin, or a 20 x 20cm (8 x 8in) square cake tin and line the base with greaseproof paper.</li>
<li>Place the chopped dates and tea in a saucepan and bring to the boil. Cook for a few minutes to soften the dates, then remove from the heat and set aside.</li>
<li>Beat the butter in a large bowl or an electric food mixer until soft. Add the sugar and beat until the mixture is pale and fluffy. Beat in the eggs, one at a time, then beat in the spices and vanilla extract. Fold in the date mixture. Sift in the flour and bicarbonate of soda and fold in gently until mixed.</li>
<li>Pour the mixture into the prepared tin and bake for about 45 minutes or until the top is just firm to the touch and a skewer inserted into the middle comes out clean.</li>
<li>Allow to stand in the tin for about 5 minutes before removing and transferring to a serving plate. While the cake is cooking, make the toffee sauce.</li>
<li>To serve, cut into slices (or squares if it is in a square tin) and serve with a scoop of vanilla ice cream or whipped cream and a very generous drizzle of warm toffee sauce over the top!</li>
</ol><h4 class="Title">Toffee sauce</h4>Place all the ingredients in a saucepan set over a high heat and boil for approximately 4–5 minutes, stirring regularly, until it has thickened.Sugahmommyhttp://www.blogger.com/profile/13018253841552842832noreply@blogger.com2tag:blogger.com,1999:blog-6390282433202697382.post-4409045201220098382011-03-22T07:28:00.000-07:002011-03-22T07:28:49.540-07:00Easy Quiche Lorraine<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaTQ3HX1ufQOJcFAuhLrJuGznvbMt-n6pnAqFp1VATdpxnXRacPoXW_tvjnVdY1p5BoHGfgKA7o5rfSc57t8SOpr740wy-CvvD_yHjwzEQJFUJRm-Ur3wKe6ruABFLPxclj9USbK0B2Ic/s1600/CSC_8238A.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaTQ3HX1ufQOJcFAuhLrJuGznvbMt-n6pnAqFp1VATdpxnXRacPoXW_tvjnVdY1p5BoHGfgKA7o5rfSc57t8SOpr740wy-CvvD_yHjwzEQJFUJRm-Ur3wKe6ruABFLPxclj9USbK0B2Ic/s400/CSC_8238A.jpg" width="400" /></a></div><div style="color: white;">*************************************************************************</div>What makes a good Quiche Lorraine? Nice, salty bacon, a crisp (as opposed to soggy) crust, and a well-cooked egg custard that is not too dry. The last one is a common problem. <br />
<br />
But, anyway, I don't mean to scare you. Because making a quiche is really not that hard. If a <a href="http://en.wikipedia.org/wiki/Bone_%28comics%29">stupid stupid rat creature</a> <a href="http://i48.tinypic.com/5l2o95.jpg">can do it</a>, well then so can you. <br />
<br />
The recipe is an easy one to learn by heart too. Just remember "<i>half fat to flour</i>" for the shortcrust pastry, and 1 egg to 1/2 cup liquid, for the egg custard. The traditional fillings are bacon/ham, and Swiss cheese. But you can really vary this creatively to include a variety of other ingredients like mushrooms, leeks, broccoli and spinach.<br />
<br />
<b>Recipe for Quiche Lorraine</b><br />
<br />
<b>Shortcrust pastry</b><br />
250 gram flour<b><br />
</b><br />
125 gram unsalted/salted butter, cut into small cubes, chilled<br />
1/2 teaspoon salt (omit if using salted butter)<br />
1 egg, beaten (optional)<br />
2 - 3 tbsp cold water (may not need all)<br />
<br />
Method:<br />
Place flour in a mixing bowl and, using a pastry blender, cut chilled butter into flour until the mixture just resembles coarse breadcrumbs. (Alternatively, you can rub the butter into the flour using your fingertips, but be careful not to handle the mixture for too long as the butter will melt). Add beaten egg, mix well. If needed, add cold water tablespoonful by tablespoonful until a manageable dough forms. <br />
<br />
Roll out the dough on Silpat or lightly floured surface into a 1/4 inch thick round. Line a lightly greased tart tin with the dough, taking care to smoothen it out and press out any air bubbles beneath the dough. Ensure that the dough comes up evenly to the top of the tart tin (otherwise the wet custard may leak out). Trim any excess.<br />
<br />
Chill the dough for 30 minutes in the freezer.<br />
<br />
Line the top of the shortcrust pastry with parchment paper or foil and weigh it down with baking beans. Ensure that the parchment paper or foil hangs over the sides of the tart tin otherwise the sides will burn before the base is baked.<br />
<br />
Bake at 180C for 20 minutes or until the base of the shortcrust is almost dry. Remove baking beans, cut a whole in the parchment/foil such it will only cover the rim of the shortcrust pastry but not the base. Bake for another 10 minutes or until the base of the shortcrust pastry is dry and lightly browned.<br />
<br />
Set aside. <br />
<br />
<b>Egg custard</b><br />
<b><br />
</b><br />
250 gram heavy cream<br />
125 gram mix of bacon and ham, sauteed and chopped<br />
2 eggs, beaten <br />
50 grams cheese, shredded (e.g. Swiss, parmesan) <br />
dash of black pepper <br />
pinch of white pepper<br />
pinch of nutmeg<br />
1 tbsp chopped parsley<br />
salt<br />
<br />
Mix above ingredients well. Pour mixture carefully into pre-baked shortcrust tart base. Bake at 180C for 15 to 20 minutes or until the egg is set. You can test for doneness by shaking the tart tin a little (the egg should not jiggle!) or poking the egg custard with a skewer. The skewer should not have traces of uncooked egg. Be sure not to confuse this with the wetness on a skewer that is from the steam in the egg. Do not overcook!<br />
<br />
Let cool for 15 minutes before cutting and serving. Sugahmommyhttp://www.blogger.com/profile/13018253841552842832noreply@blogger.com1tag:blogger.com,1999:blog-6390282433202697382.post-3604862818174532252011-03-21T21:42:00.000-07:002011-03-21T21:44:20.580-07:00White and Dark Valrhona Chocolate Mousse Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2JqziiWcC7aqmmUetIKCQ06m9eVNNrSlDYZiM-WDWujvXCJxZ1mPcEZk8xUYNjadI-H-ClzznaF5EqsNcWwxAc02yg4QAGQ7tAenoYR_zXOWQ6KqoZA3zmj0cRGOUHmwA3tcIQ35w5E0/s1600/CSC_8241A.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2JqziiWcC7aqmmUetIKCQ06m9eVNNrSlDYZiM-WDWujvXCJxZ1mPcEZk8xUYNjadI-H-ClzznaF5EqsNcWwxAc02yg4QAGQ7tAenoYR_zXOWQ6KqoZA3zmj0cRGOUHmwA3tcIQ35w5E0/s400/CSC_8241A.jpg" width="328" /></a></div><div style="color: white;">**************************************************************************************</div>Love is a Many Layered Cake.<br />
<br />
That's what I thought when I baked this for my husband's birthday last week. Despite the fact that we already bought an excellent Laurent Bernard chocolate cake for him earlier to celebrate with, I thought I should still bake something special for him. After all, I always pull out all the stops for the kids birthdays and I thought it was only fair that SugahDaddy got a bit of effort too. Deciding on the flavour was easy - he likes chocolate and macadamia nuts. It would have to be a boldly flavoured, 'solid' kind of cake and not light, fluffy and sissy (sorry no Chiffons then). And lastly, I love doing layered cakes, because they always manage to look so elegant, special and like something you bought from a chi-chi cake shop (and often for correspondingly less effort than you would think!).<br />
<br />
I modified a <a href="http://www.epicurious.com/recipes/food/views/Milk-Chocolate-Mousse-Cake-with-Hazelnut-Crunch-Crust-231260">Bon Appetit recipe</a> on Epicurious, and the result was a 5-layered White and Dark Chocolate Mousse Cake, with alternating layers of white and dark chocolate eggless mousse and Kahlua-soaked chocolate genoise sponge, atop a crunchy macadamia chocolate crust (arguably the best part!). The contrast between sweet white chocolate and bittersweet dark chocolate was very pleasing, and unlike a pure dark chocolate cake, you can many more slices of this cake as it doesn't feel as heavy. <br />
<br />
Decorating the cake was easy - no need to smooth out icing all over the cake. All I did was dust the top all over with cocoa powder. For this cake, leaving the sides of the cake exposed (instead of covered with icing) actually has a better aesthetic effect. I confess I really like those gold flakes they put on cakes which make them look so luxe. But they cost a bomb, and if like me you'd rather spend money on gold you wear, then well, here's something you might want to try: I sprinkled edible gold dust (from Wilton, cheaper than gold flakes!) in a rough zig-zag pattern over the cake, and also brushed some on the berries on top of the cake. Simple and elegant.<br />
<br />
Did SugahDaddy like his cake? You bet. Happy Birthday Luv.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYQOA5zDFkqViAqd2ctQzQXCoEQwuekjuSb5twqM1fdKpEsC6FPWnKW3LW26O6CpY1TWDBSSv0zmlvKWPPbA4743vIww9BMKdW5X28TIaCrgCzIj3kP6y2FackSENXdbr9AzfH80ufMtI/s1600/CSC_8242A.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYQOA5zDFkqViAqd2ctQzQXCoEQwuekjuSb5twqM1fdKpEsC6FPWnKW3LW26O6CpY1TWDBSSv0zmlvKWPPbA4743vIww9BMKdW5X28TIaCrgCzIj3kP6y2FackSENXdbr9AzfH80ufMtI/s400/CSC_8242A.jpg" width="400" /></a></div><div style="color: white;"><b>***************************************************************************</b></div><b>Recipe for White and Dark Chocolate Mousse Cake</b><br />
<br />
<b>Cake</b> <br />
1/4 cup (1/2 stick) (57g) unsalted butter<br />
1 teaspoon vanilla extract<br />
1/3 cup (40g) sifted all purpose flour (sifted, then measured)<br />
1/3 cup (40g) sifted unsweetened cocoa powder (preferably Dutch-process; sifted, then measured)<br />
4 large eggs<br />
2/3 cup (150g) sugar<br />
<br />
<b>Macadamia crunch</b> <b>base</b><br />
5 ounces (142g) dark chocolate chopped<br />
1 cup paillette feuillettine <br />
1/3 cup macadamias toasted, chopped<br />
<br />
<b>Dark Chocolate Mousse</b><br />
5 ounces (142g) white chocolate, chopped <br />
5 ounces (142g) dark chocolate, chopped<br />
1 1/4 cups chilled heavy whipping cream<br />
pinch of salt<br />
<br />
4 tablespoons Kahlua liqueur for brushing on cake layers<br />
Additional unsweetened cocoa powder for dusting on top cake layer<br />
<br />
<div class="instruction"><b>For cake:</b><br />
Position rack in bottom third of oven and preheat to 350°F (176C). Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with parchment paper. Melt butter in saucepan over medium heat. Remove from heat. Spoon off foam from top of butter and discard. Spoon clear yellow butter into small metal bowl, leaving water and milk solids in bottom of pan. Add vanilla to butter in bowl; set clarified butter aside. </div><div class="instruction"><br />
</div><div class="instruction">Sift flour and cocoa powder together 3 times into medium bowl. Whisk eggs and sugar in large metal bowl to blend. Place bowl with egg mixture in large skillet of barely simmering water; whisk constantly until egg mixture is lukewarm (105°F), about 2 minutes. Remove bowl from water. Place bowl with clarified butter in hot water in same skillet over low heat to keep warm. </div><div class="instruction"><br />
</div><div class="instruction">Using electric mixer, beat egg mixture until cool and tripled in volume, about 5 minutes. Sift 1/3 of flour-cocoa mixture over egg mixture and gently fold in with rubber spatula. Fold in remaining flour-cocoa mixture in 2 more additions. Fold 1 cup of cake batter into warm clarified butter until incorporated. Using rubber spatula, gently fold butter-cake batter mixture into remaining cake batter. </div><div class="instruction"><br />
</div><div class="instruction">Transfer batter to prepared pan. Bake until tester inserted into center of cake comes out clean and top springs back slightly when gently pressed, about 30 minutes. Cool completely in pan on rack. (Can be made 1 day ahead. Cover; store at room temperature.) </div><div class="instruction"><br />
</div><div class="instruction">Run knife between pan sides and cake to loosen. Invert cake onto rack; remove parchment. Using long serrated knife, trim top of cake horizontally, so that cake is level. Split the cake into 2 layers. Set cake layers aside. </div><div class="instruction"><br />
</div><div class="instruction"><b>For macadamia crunch:</b><br />
Line bottom of 9-inch-diameter springform pan with parchment paper. Melt dark chocolate in a double boiler or in a microwave (being careful not to overheat it). When chocolate is smooth and completely melted (it should look satiny), stir in pailette feuilettine and nuts. Spread crunch evenly over parchment in pan. Place one genoise cake layer atop crunch layer, pressing to adhere before the chocolate crunch layer cools down and solidifies. Chill until crunch is firm, about 1 hour. </div><div class="instruction"></div><div class="instruction"><b>For dark and white chocolate eggless mousse*:</b><br />
</div><div class="instruction">Melt dark chocolate in a double boiler or in a microwave (being careful not to overheat it). Stir slightly until melted chocolate is smooth. Cool chocolate to lukewarm. Do the same for the wite chocolate.</div><div class="instruction"><br />
</div><div class="instruction">Using whisk attachment in electric mixer, beat cream and salt in another bowl until very soft peaks form (when bowl is tilted, cream should be fluffy but still pourable and flow to one side). Divide whipped cream into two equal portions. Pour one portion of whipped cream over and fold into dark chocolate just until incorporated. Pour second portion of whipped cream over and fold into white chocolate just until incorporated (mousse will be very soft).</div><div class="instruction"><br />
</div>Brush top of chilled cake layer with Kahlua. Spread dark chocolate mousse over cake in pan. Place 2nd chocolate genoise cake layer over dark chocolate mousse. Brush top of 2nd layer with Kahlua, and spread white chocolate mousse on top. Dust the top with cocoa powder and chill overnight. (Can be prepared 2 days ahead. Keep chilled.) <br />
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</div><div class="instruction">Run knife between cake and pan sides to loosen. Soak kitchen towel in hot water; wring out water. Wrap hot wet towel around pan sides and hold 30 seconds. Carefully remove pan sides from cake; smooth mousse with knife if necessary. Place cake on pan bottom on rack set over baking sheet. Transfer to platter and serve. </div><div class="instruction"><br />
</div><div class="instruction">* You can use crushed vanilla wafers or rice cereal (which was in the original Bon Appetit recipe) as a substitute but the result will not be as good. </div><div class="instruction"><br />
</div><div class="instruction">**This cake would be great with the usual chocolate mousse made with egg. In fact, the texture of regular mousse is smoother. I used an eggless mousse (which is really the texture of whipped cream) as I can't consume raw eggs during pregnancy. </div>Sugahmommyhttp://www.blogger.com/profile/13018253841552842832noreply@blogger.com10tag:blogger.com,1999:blog-6390282433202697382.post-67452047799910218972011-02-01T06:59:00.000-08:002011-02-01T09:46:22.671-08:00Vargas Butter Cake - the BEST butter cake on the planet<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn2CHVIIn46YwAqt6s9p-_CsDug3RIOO7pyxlbx7_ejcY6NI9o7dC3ON-H2mHI1xSoI3kGK959Yk2-axPWQQS7ejimCFSby_tWCqLDliJSE1FGYqi0Obm_AGT74TinogguVn-PODwVwp0/s1600/CSC_8030A.jpg" imageanchor="1" style="cssfloat: left; margin-left: 1em; margin-right: 1em;"><img border="0" height="265" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn2CHVIIn46YwAqt6s9p-_CsDug3RIOO7pyxlbx7_ejcY6NI9o7dC3ON-H2mHI1xSoI3kGK959Yk2-axPWQQS7ejimCFSby_tWCqLDliJSE1FGYqi0Obm_AGT74TinogguVn-PODwVwp0/s400/CSC_8030A.jpg" width="400" /></a></div><span style="color: white;">*****************************************************</span><br />
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<div style="text-align: justify;">You have never really lived until you've tasted a Vargas Butter Cake. </div><div style="text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">Until I bit into one, the perfect butter cake existed only in my imagination. In my fantasies, such a cake would be oozing with fragrant, buttery goodness, without being heavy, dense and oily. As a child, there was nothing I liked so much as to snack on a plate of little salted butter cubes. It's crazy but I swear, on some days, the sensation of creamy butter melting on my tongue was waaay better than having ice cream. To me, a butter cake is no good unless it is buttery enough to rival that taste sensation, otherwise I might as well just eat pure butter on its own. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Unfortunately, I never managed to find or bake such a cake. Until now. Some time ago, I stumbled on <a href="http://www.marketmanila.com/archives/vargas-butter-cake">rave reviews</a> about the famed Vargas butter cake from Philippines. When my husband went there for a business trip last week, I begged him to bring back one for me. I was going crazy just thinking about it. He managed to get his colleague to lug back not one, but TWO butter cakes.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Did it live up to the hype? You bet. This is one crazy good cake, completely saturated with the intensely rich fragrance of butter. It is also by far the moistest, lightest and most tender cake I have ever eaten. If you can just imagine - it has a very tender, open crumb structure, so tender that it threatens to fall apart in your hands. It is moist without being wet or heavy, and at each bite you can feel the individual butter-soaked crumbs falling apart and melting in your mouth. And as if the pure butteriness of the cake wasn't enough, it was ALSO topped with a shiny, sticky butter glaze. Absolutely lip-smackingly swoon-worthy. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Just when I thought butter cake couldn't get any better than this, I followed the suggestions on the cake-box to toast a slice for a few minutes. I can't even BEGIN to describe how awesome it is when toasted. Just imagine a lightly browned, slightly crisp outer crumb coating, and the fragrance of browned butter sizzling on the pan. Butter Heaven. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I am so sorry that after all this, I can't leave you with anything other than a butter cake craving. No there will be no recipe in this post, as I have not the faintest clue how to bake a butter cake like that (although you can bet I will be working hard on that ). Someday, when I have figured out a way to cram a maximum amount of butter into my cake batter and still have a cake that is light as air, I will certainly share my findings here. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">In the meantime, to stave off your cravings, you can try soaking your toast in lots of melted butter (another disgusting habit I have besides eating little cubes of butter). </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">And, needless to say, if you are EVER in the Philippines, you have to get your hands on this cake.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfioPlGB-Tqk4lczGfJjCda96o1IgpZqddu2Fb73n6kS-Q6o_S79nf4l05embYKmfy-HEmS0r08DjjSC7dbUQYghLg7qkvJk2bIk6zFJX2MmK-6KUlw4XZMoAdbGlHoLWtzRuA6i13pcY/s1600/P1000519A.jpg" imageanchor="1" style="clear: left; cssfloat: right; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="112" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfioPlGB-Tqk4lczGfJjCda96o1IgpZqddu2Fb73n6kS-Q6o_S79nf4l05embYKmfy-HEmS0r08DjjSC7dbUQYghLg7qkvJk2bIk6zFJX2MmK-6KUlw4XZMoAdbGlHoLWtzRuA6i13pcY/s200/P1000519A.jpg" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">Vargas Kitchen </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">49 Pili Avenue, Forbes Park, </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">Makati. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">Manila, Philippines.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">Telephone 810-7529 and 817-8483</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div>Also available at Saturday Salcedo Market and the Sunday Legazpi Market.<br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEzaFd2KGa9QhAQKmHw7S0KM9ogCMSfUnK_87mNNttepPOaXJ3BacXdfqnqJs9tpECDxI_2La-uxB-BJKm53PsTV13eqQVoSAhejse8wmcPnmFQoH05oolw_IwY_Mtp5ovjBt-gDtMRUM/s1600/P1000521A.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="119" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEzaFd2KGa9QhAQKmHw7S0KM9ogCMSfUnK_87mNNttepPOaXJ3BacXdfqnqJs9tpECDxI_2La-uxB-BJKm53PsTV13eqQVoSAhejse8wmcPnmFQoH05oolw_IwY_Mtp5ovjBt-gDtMRUM/s200/P1000521A.jpg" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> </div>Sugahmommyhttp://www.blogger.com/profile/13018253841552842832noreply@blogger.com2tag:blogger.com,1999:blog-6390282433202697382.post-64704639790967428302011-01-31T21:38:00.000-08:002011-02-01T09:57:29.235-08:00Chinese New Year Pineapple Tarts Recipe (Open-face)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2L3SzsJz5wfDEVmplhzoNiO33X0eXSPJ8ApcILfJfq1WBvkn3kfUyEGF5UEER4Lvoeo4m0d57OfHl62krK0PoYB1rmQfabOKxkRF17UUPGFaZTu1zZtnZjJeQUyLCoX7lRJIVmdFAMAU/s1600/CSC_8031A.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2L3SzsJz5wfDEVmplhzoNiO33X0eXSPJ8ApcILfJfq1WBvkn3kfUyEGF5UEER4Lvoeo4m0d57OfHl62krK0PoYB1rmQfabOKxkRF17UUPGFaZTu1zZtnZjJeQUyLCoX7lRJIVmdFAMAU/s400/CSC_8031A.jpg" width="400" /></a></div><div style="color: white;">***********************************************************************************************************************************************************************************************************************************************************************************************</div><br />
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If you want a pineapple tart recipe that can rival the best from your aunty, grandaunty, grandmother or great-grandmother (or will at least not be laughed off the table), look no further. 150 tarts and 9 pineapples later, I have finally arrived at one that I am happy with. I have, however, to give credit where credit is due. No recipe could ever have a chance of matching a mother's or grandaunty's, unless it is from a matriarch herself, none other than the grandmother from whom all their recipes originated. My recipe is only decent because it was adapted from such a recipe in the first place.<br />
<div style="text-align: justify;"><br />
</div><div style="text-align: justify;">If you are wondering whether this is THE recipe you have been waiting for, let me describe the pineapple tart for you. After all, there are many differing opinions on what constitutes the best pineapple tart - moist jam, caramelized jam, melt-in-the-mouth pastry, firm biscuit-like pastry etc.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">This recipe yields pineapple jam that is moist and full of natural pineapple flavour. The spices are in such quantity as to complement rather than overshadow the beautiful honeyed taste of the pineapples. More importantly, you won't taste the sourish tang of lemon in this jam. I know that lemon juice is a very common ingredient in pineapple jam recipes, and my fellow baking aficionado C informs me that it is used to supply pectin to the pineapple jam. However, I find that most recipes add them in such quantities as to make the jam slightly sour and rob it of its natural pineapple goodness. The difference in taste is more pronounced than you would think - I could taste the juice in 80% of tarts I have tried this year, both commercial and home-made versions, and they suffered for it next to a pineapple tart unadulterated with lemon juice. The pineapple jam I made set well without the use of lemon juice, so I do think it is not essential especially if there is enough sugar to 'set' the jam. Of course, getting good quality pineapples is essential to making good jam. Many people swear by Sarawak pineapples. I used 'honey' pineapples recommended by my fruit grocer this year, and they were fantastic. Making pineapple jam is the most time-consuming aspect of making pineapple tarts - from peeling to grating to cooking the pineapple to the right consistency. I tried grating the pineapples both by hand as well as with the food processor, and I have to say, the latter method is superior. Apart from saving you from accidentally grating your fingertips, machine-grating also results in pulp with shorter fibrous strands, which is to be desired. Cooking the pineapple jam, which can take anything up to 2 hours, also requires some skill. The desired colour is golden yellow, and the jam should no longer be wet but moist. In deciding when to stop, you have to take into account that the jam will dry out further in the oven when the tart is baked. So you are aiming for a degree of moistness that is slightly more than what you would expect in a finished tart. If the jam is too dry, you will get a crispy jam 'shell' on top of your tart (yes, that happened to me), and if it is too moist, your pineapple tarts will get mouldy fast. For the same reason, do not be tempted to cut down on the sugar in the jam too much, as that will also cause your tarts to become mouldy. The jam has to be a little sweeter as the pastry in this recipe is not very sweet.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGWtglrJBekKq81g8y8fwGwvMcDXCR7YkMqThkmsgvWXBGRLRwLRmrlYJOLYMdQJvqGi4nja0l-BfuLeVQ_v4rDAqeOyw9vfWBmP3QlY7llaVLGtQzqVntaNpVJlwIzZUcn43g9bgoHQ4/s1600/DSC_8019A.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="163" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGWtglrJBekKq81g8y8fwGwvMcDXCR7YkMqThkmsgvWXBGRLRwLRmrlYJOLYMdQJvqGi4nja0l-BfuLeVQ_v4rDAqeOyw9vfWBmP3QlY7llaVLGtQzqVntaNpVJlwIzZUcn43g9bgoHQ4/s200/DSC_8019A.jpg" width="200" /></a></div><div style="text-align: justify;">As testament to how good the jam is, take a look at this picture on the right. I had sternly forbidden my kids from snatching pineapple tarts off the cooling rack. So Sugababe 2 slyly thought that I wouldn't miss a thing if she just pinched the jam from a whole row of tarts. You can see what challenging conditions I work under. Now I don't have enough good tarts for gifting (not that my family is complaining).</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Now we move on to the pastry. In our family, we all differ in opinion as to what makes a good pastry. Grandma likes the pastry firm and biscuit-like, my husband likes it firm but yet tender, and I like it crumbly and melt-in-the mouth. I was striving for the texture I liked, but my husband insisted that he really disliked that crumbly, powdery texture (no doubt melt-in-the-mouth) which always makes him choke. I have to respect the guy who brings home the dough (so to speak), so this recipe achieves a texture that is firm (as in it won't break apart into little bits in your hand) and yet very tender. What we all agree on however, is that the pastry has to be very fine, fragrant, and buttery. For that reason, the rubbed-in dough in this recipe has the highest fat to flour ratio that can be tolerated. The minimum ratio for a shortcrust pastry is half fat to flour, i.e. 50% fat to flour. This recipe has the highest percentage I have seen i.e. 66% fat to flour. It does result in a dough that is slightly trickier to handle, but the results are worth it. The recipe for the pastry is actually very simple. I have seen recipes that call for milk powder to be added, to achieve a 'melt-in-the-mouth' texture, but again, this compromises on the taste. And don't even consider using margarine or shortening, which gives that tell-tale plastic taste to commercial baked pastries. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">If there is any secret to the pastry at all, it is in the use of salted Golden Churn butter. Or any salted butter of the highest butterfat percentage you can find (no less than 80%). Most of the time, I bake with unsalted butter, but salted butter really makes a difference to this pastry. The other 'secret' is to work the dough as little as possible, since an over-worked dough results in a tough pastry. I used my fingertips to rub the butter into the flour, but my friend C recommends the use of a pastry cutter for this step (so that less heat is transferred), and I think this sounds like a brilliant idea which you should certainly try. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Pineapple tarts are painstakingly laborious to make, but when done well, they are well worth the effort, as nothing that you purchase commercially will ever come close. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">If you are craving pineapple tarts, I hope this recipe will serve you well this Chinese New Year. If not (and you find something better) then in the Chinese New Year spirit of generosity you must absolutely share it with me ;) From my home to yours, Happy Lunar New Year!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Recipe for Pineapple Tarts </b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Pastry</b></div><div style="text-align: justify;">340 g plain flour</div><div style="text-align: justify;">20 g cornflour</div><div style="text-align: justify;">240g salted butter</div><div style="text-align: justify;">1/2 egg</div><div style="text-align: justify;">2 tsp vanilla essence</div><div style="text-align: justify;">1 tbsp cold water</div><div style="text-align: justify;">2 tbsp icing sugar</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Pineapple Jam</b></div><div style="text-align: justify;">3 big pineapples (grate and discard core. drain all except 3/4 cup of its juice)</div><div style="text-align: justify;">284g caster sugar</div><div style="text-align: justify;">1/4 tsp salt</div><div style="text-align: justify;">2 inch piece of cinnmon stick</div><div style="text-align: justify;">2-3 cloves</div><div style="text-align: justify;">2 segments of star anise</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Method</b></div><div style="text-align: justify;">1) Cook all ingredients for pineapple jam in a pot on the stove, ovver low heat. After 30 minutes, remove spices and continue cooking until the juice has dried up but pineapple jam is still moist (not wet). This will take approximately 1 hour. Refrigerate.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">2) Sift flours and icing sugar together, twice. Cut butter into small pieces and run into sifted flour.after it is completely rubbed in, add egg and then slowly add in the cold water (only if needed) to get a nice and fairly firm dough. Divide dough into 2 portions, wrap each portion in plastic wrap and chill for 30 minutes. Roll out into 0.5 cm thickness between 2 sheets of plastic and then chill again for another 15 minutes.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">3) Meanwhile, roll jam into small balls for easy filling.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">4) Take out dough and cut using a pineapple tart mould. Fill with jam. Work in an air-conditioned room. If dough is too soft to work with, flour your hands, the work table and rolling pin, making sure not to add too much flour to the dough or it will become tough. If necessary, flour the tart cutter before cutting each tart, so that the tart removes easily with all its patterns/grooves intact.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">5) Arrange tarts on tray lined with baking paper. Chill in fridge for about 10 minutes, then bake at 140C for about 30 minutes. When ready, leave to cool and store. Makes about 50 - 70 tarts depending on the size of the pineapple mould.</div>Sugahmommyhttp://www.blogger.com/profile/13018253841552842832noreply@blogger.com22tag:blogger.com,1999:blog-6390282433202697382.post-71869491704703506132011-01-31T21:29:00.000-08:002011-02-01T09:51:52.283-08:00Almond Polvorones (aka Russian Tea Cakes/Mexican Wedding Cookies)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJhPi9kD4MmGyHAdZ1arreex4T3M0P7hD_CTNr4wUPdUZdloYK15WlRG04fXkYtIWSccUfgrbmnQiWCX7lRMB_o6eSNIOBPa5GIvWR2AceSDeR-DZV0uB7DBWdrav2xRs27ep0_MLIaHE/s1600/CSC_8033A.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="322" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJhPi9kD4MmGyHAdZ1arreex4T3M0P7hD_CTNr4wUPdUZdloYK15WlRG04fXkYtIWSccUfgrbmnQiWCX7lRMB_o6eSNIOBPa5GIvWR2AceSDeR-DZV0uB7DBWdrav2xRs27ep0_MLIaHE/s400/CSC_8033A.jpg" width="400" /></a></div><div style="color: white;">****************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************</div><div style="text-align: justify;">Every Chinese New Year, home bakers all around our little island will be busy baking up their Chinese New Year specialties for gifting or selling. In our families, there is always this unspoken rivalry among the aunts and grandmothers as to who bakes the best pineapple tarts, kueh bangkit (a melt-in-the-mouth coconut cookie), sugee cake (a Eurasian almond cake) or kueh lapis (a multi-layered cake). Needless to say, most of these treats are extremely time-consuming and laborious to make, for what else other than a completely masochistic recipe could set one's skills apart from the other?</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Not daring to prove myself against these doyens of Chinese New Year goodies, I choose every year to bake the simplest (and yet oh so delicious!) type of cookie possible for gifting - Almond Polvorones. The distinguishing characteristics of these cookies is their fragrant, nutty flavour and incomparably fine, melt-in-the-mouth texture. My kids go crazy for these cookies and snatch them right off the cooling rack. Which creates problems for me since I need exactly 20 cookies to fill a jar ... and it drives me nuts when I am short of 1 or 2 due to these thieving little runts.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKVdASlP5L0u_UQI4HbMZV5G35LgH7p2gGH2YiguiqOwfpp8h6WgA7E32d_u-HpT75LZzGyfTkuH_uw76HpakMMYk_fGba_NP0hJZbo4IxqOHAZlj1c0qz5CTNRt_toHV4obVcTUKaZaA/s1600/CSC_8032.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKVdASlP5L0u_UQI4HbMZV5G35LgH7p2gGH2YiguiqOwfpp8h6WgA7E32d_u-HpT75LZzGyfTkuH_uw76HpakMMYk_fGba_NP0hJZbo4IxqOHAZlj1c0qz5CTNRt_toHV4obVcTUKaZaA/s200/CSC_8032.JPG" width="200" /></a>I find these cookies a welcome change from the usual Chinese New Year treats (as do my friends and family). More importantly, I love it that they are so delicious and yet simple to make in large quantities, as that means I can bless more friends and family with these tasty treats. After all, isn't generosity and abundance the hallmarks of a good Chinese New Year celebration?</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">But don't let my characterisation of these as Chinese New Year cookies stop you from baking them for just about any other event or reason: for fund-raisers, Christmas, or just simply for an afternoon tea with friends. these Polvorones are simply beautiful when enjoyed with a cup of hot tea. </div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"></div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHDg_ZMOqneLCiEIhZMGyUsSgn-ezR5EYdsaLzHTmM5kgKIm9dtpsfDc8F2vw-ge0cpVWTMp_rWU1ZHqtt4eeJbhhrGhI3EjuwSEVS_LPD0ww7g7Sz5BJ1px1oHRrL147d5hvhK-F7-2Y/s1600/DSC_4127A.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHDg_ZMOqneLCiEIhZMGyUsSgn-ezR5EYdsaLzHTmM5kgKIm9dtpsfDc8F2vw-ge0cpVWTMp_rWU1ZHqtt4eeJbhhrGhI3EjuwSEVS_LPD0ww7g7Sz5BJ1px1oHRrL147d5hvhK-F7-2Y/s320/DSC_4127A.jpg" width="320" /></a></div><div style="text-align: justify;"><b>Recipe for Almond Polvorones</b></div><div style="text-align: justify;">(adapted from Epicurious)</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">For cookies: </div><div style="text-align: justify;">1 cup (226g) butter, room temperature</div><div style="text-align: justify;">1/2 cup icing sugar</div><div style="text-align: justify;">2 teaspoons vanilla extract</div><div style="text-align: justify;">2 cups all purpose flour</div><div style="text-align: justify;">1 cup almonds, toasted, coarsely ground </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">For dusting: </div><div style="text-align: justify;">1 1/2 cup icing sugar/snow powder </div><div style="text-align: justify;">1/8 teaspoon ground cinnamon</div><div style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: justify; text-decoration: none;"></div><div class="instructions" style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: justify; text-decoration: none;"><br />
</div><div class="instructions" style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: justify; text-decoration: none;">Method: Using electric mixer, beat butter in large bowl until light and fluffy. Add 1/2 cup powdered sugar and vanilla; beat until well blended. Beat in flour, then nuts. Divide dough in half; form each half into ball. Wrap separately in plastic; chill until cold, about 30 minutes. </div><div class="instructions" style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: justify; text-decoration: none;"><br />
</div><div class="instructions" style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: justify; text-decoration: none;">Preheat oven to 170C. </div><div class="instructions" style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: justify; text-decoration: none;"><br />
</div><div class="instructions" style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: justify; text-decoration: none;">Whisk remaining 1 1/2 cups powdered sugar or snow powder and cinnamon in pie dish to blend. Set cinnamon sugar aside.* </div><div class="instructions" style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: justify; text-decoration: none;"><br />
</div><div class="instructions" style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: justify; text-decoration: none;">Working with half of chilled dough, roll dough by 2 teaspoonfuls between palms into balls. Arrange balls on heavy large baking sheet, spacing 1/2 inch apart. Bake cookies until golden brown on bottom and just pale golden on top, about 18 minutes. </div><div class="instructions" style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: justify; text-decoration: none;"><br />
</div><div class="instructions" style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: justify; text-decoration: none;">Cool cookies 5 minutes on baking sheet. Gently toss warm cookies in cinnamon sugar to coat completely. Transfer coated cookies to rack and cool completely. Repeat procedure with remaining half of dough. </div><div class="instructions" style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: justify; text-decoration: none;"><br />
</div><div class="instructions" style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: justify; text-decoration: none;">(Cookies can be prepared 2 days ahead. Store airtight at room temperature; reserve remaining cinnamon sugar.) </div><div class="instructions" style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: justify; text-decoration: none;"><br />
</div><div class="instructions" style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: justify; text-decoration: none;">Sift remaining cinnamon sugar over cookies and serve. </div><div style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: justify; text-decoration: none;"><br />
</div><div style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: justify; text-decoration: none;">*Note: </div><div style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: justify; text-decoration: none;">1) You can easily substitute the almonds in these recipe with other nuts such as pecans, hazelnuts, macadamia, or a combination of the above. I used almonds simply because almond treats are popular and considered 'lucky'during the Chinese New Year. </div><div style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: justify; text-decoration: none;">2) Note that icing sugar can be used if the cookies are to be consumed immediately, or if your climate is generally dry. In humid weather, icing sugar will start to melt and turn gunky, so the use of snow powder is recommended instead, especially if you are baking these for gifting. </div><div class="instructions" style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: justify; text-decoration: none;">3) This recipe makes 40 cookies, each weighing 14 g (in dough form) </div>Sugahmommyhttp://www.blogger.com/profile/13018253841552842832noreply@blogger.com5tag:blogger.com,1999:blog-6390282433202697382.post-30685890225979924002011-01-01T05:04:00.000-08:002011-01-02T02:32:11.259-08:00Coconutty Banana Fritters (Goreng Pisang)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhzpxURs2sFF6SxvAmt61bX_SfyOIi2-W6AatSH7K__W1nJ-h22EOuE2WHh7gK4c9AqwVzKJAbvooK3gYul9ghb4sfTF_abMPJ9p8PrkHiYvGoic5KodrUlwOE3GmjZAjP1N9FdytWfDo/s1600/CSC_7918A.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhzpxURs2sFF6SxvAmt61bX_SfyOIi2-W6AatSH7K__W1nJ-h22EOuE2WHh7gK4c9AqwVzKJAbvooK3gYul9ghb4sfTF_abMPJ9p8PrkHiYvGoic5KodrUlwOE3GmjZAjP1N9FdytWfDo/s400/CSC_7918A.jpg" width="400" /></a></div><div style="color: white;">***************************************************</div>Move aside banana crumble, banana bread and banana cake. Goreng Pisang (literally, 'fried bananas' in Malay, and one of the most popular desserts in Singapore and Malaysia) is hands down the best way to use up overipe bananas. <br />
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Who can resist deep fried banana fritters with a crispy coconutty coating and melty-hot banana insides? I know I can't. Have it piping hot, with a scoop of cold rum and raisin ice cream and a drizzle of maple syrup, and you will know why my kids literally BEG me to make this all the time. <br />
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The secret to good deep fried banana fritters? Coconut, not so much as to overpower but enough to lend some fragrance to the crispy coating. Also, the use of baking soda and soda water help the fritters to fry up nice and crunchy. Having said that, these fritters are best served hot, as they will inevitably become less crispy if left sitting for a while. As a side note, I do wonder about that extra crunchy goreng pisang that is sold at Maxwell Market, which seems to stay crispy the entire day<b>. </b>I love the crunch but I really dislike the overwhelmingly bitter taste of baking soda in its crisp coating. So, don't be tempted to add too much baking soda to your fried goods as it can, and does, affect the taste! <br />
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<b>Recipe for Coconutty Banana Fritters</b><br />
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<b>Ingredients</b> <br />
1/2 cup self-raising flour<br />
1/2 cup rice flour<br />
1 tbsp cornflour/tapioca flour<br />
1/2 tsp baking powder<br />
1/4 teaspoon baking soda<br />
1/2 teaspoon salt<br />
2 tbsp dessicated coconut<br />
1 cup cold water/soda water<br />
<br />
8 ripe or overripe medium-sized bananas (pisang raja variety is best)<br />
<br />
<b>Method</b><br />
1. Combine and mix all ingredients together to form the batter<br />
2. Heat up sufficient vegetable oil for deep frying at high heat. To test if oil is hot enough, drop 1/2 teaspoon of batter into the oil. If it sizzles and floats to the surface, the oil is at the right temperature.<br />
3. Dip each banana into batter and deep fry in hot oil. Turn heat down to medium high and turn the bananas over occasionaly to brown evenly on all sides. Remove to drain on a paper towel when they turn golden brown. Do not over-crowd the oil with too many bananas. Depending on the size of the bananas, I usually only fry 2 or 3 at a time. <br />
4. Serve piping hot with ice cream (vanilla or rum and raisin is best), and a drizzle of maple syrup or some cinnamon sugar.Sugahmommyhttp://www.blogger.com/profile/13018253841552842832noreply@blogger.com2tag:blogger.com,1999:blog-6390282433202697382.post-69305152732292324462010-12-29T06:16:00.000-08:002010-12-29T06:16:15.709-08:00Bun in the Oven<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfhM_hIVtDcDHC62g932cm6v32Oe0xq603zxAGb18WpfKelIMCUDG3m_teU65HDFWIejKrb_aj8VDmxSjMmzvP4VlyCKLjXoY0hmky_jP6MeTyOV7klrM66RysxDRhkJ_9kwLPv3omVNk/s1600/DSC_7715A.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfhM_hIVtDcDHC62g932cm6v32Oe0xq603zxAGb18WpfKelIMCUDG3m_teU65HDFWIejKrb_aj8VDmxSjMmzvP4VlyCKLjXoY0hmky_jP6MeTyOV7klrM66RysxDRhkJ_9kwLPv3omVNk/s320/DSC_7715A.jpg" width="320" /></a>Hi World, say hello to my latest confection - baby buns, or sweetie pie, as we like to call our girls. Yes, number 3 is sugar and spice and everything nice, and she's been all the baking I have managed to do well for the past few months. <br />
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Mainly because morning sickness and baking are not complementary. My one attempt at baking during the first 16 weeks did NOT go well. For some reason I decided on making a souffle cheesecake. I ended up running away from my baking every few minutes to gag/upchuck because, well, cheese does that to you when you are nauseous. I haven't had cheese since then. And I am only slowly starting to try chocolate desserts again. Isn't it strange how pregnancy messes up your taste buds? <br />
<br />
Thankfully, the dreaded nausea ended after 16 weeks. And at 21 weeks now, my energy levels are starting to rise slowly again. More importantly, I am finally getting round to the idea of desserts again. Which means I might get round to posting about them again soon. Provided I can get over this inexplicable urge to spring clean every corner of my house. Another side effect of pregnancy. Oh well.<br />
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In the meantime, if you are still reading, drop me a line. Tell me what awesome desserts you have been eating. Inspire me. <br />
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And oh, by the way, a Blessed Christmas and Jolly New Year to all! May you have an abundance of meals this year that will be memorable because they are prepared and shared with love, and with those you love. <br />
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And may you (and I) also not have to eat turkey leftovers into the New Year.Sugahmommyhttp://www.blogger.com/profile/13018253841552842832noreply@blogger.com1tag:blogger.com,1999:blog-6390282433202697382.post-52976135968961069652010-09-07T08:44:00.000-07:002012-07-03T07:08:00.388-07:00Salted Butter Caramel Ice Cream, with Praline Macadamias (aka Kill Me With A Spoon)<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLvF199V65EYTGTZ3f1osVlJHdwogbwLmM-VPUUKRYZfgJogeg7P-Av-h-09yeYA8rYXdd7JB5eoXA1e1A1haPdOhQ1yd_jVl0iOuur77976vPDzNcdaIGbevMfsobpWe19opQjF3_cj4/s1600/DSC_7414A.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLvF199V65EYTGTZ3f1osVlJHdwogbwLmM-VPUUKRYZfgJogeg7P-Av-h-09yeYA8rYXdd7JB5eoXA1e1A1haPdOhQ1yd_jVl0iOuur77976vPDzNcdaIGbevMfsobpWe19opQjF3_cj4/s400/DSC_7414A.jpg" width="366" /></a></div>
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If my refrigerator ever became sentient, I swear the first thing it would do is take out a restraining order against me.<br />
<br />
But since that is almost certainly never going to happen, will somebody PLEASE, I beg you, just lock up my freezer and throw away the keys.<br />
<br />
Because ever since I made my first 2 tubs of this Salted Butter Caramel Ice Cream, I have been violating my freezer repeatedly through the day, every day.<br />
<br />
At first, I thought I just had to finish it fast and get it over with. But instead, the empty tubs tricked me into filling 'em up with <i>another batch </i>of ice cream. Only this time, I also added Praline Macadamias.<br />
<br />
And what a bloomin' fool of a decision that turned out to be.<br />
<br />
What was I thinking. Salty burnt caramel ice cream, with fragrant, buttery, toasted macadamias in sweet and crunchy praline?? It might as well have been chunks of Kryptonite. <br />
<br />
And there's no stopping me now, as I am scraping the bottom of my 4th ice cream tub. Consumed all the time with thoughts of making a third batch. What do you think, Salted Caramel Ice Cream with ... Praline Pecans? Crunchy Nougat? Chocolate Fudge? Chocolate cookies?<br />
<br />
I think I need HELP.<br />
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<a name='more'></a><br />
<br />
<b>Recipe for Salted Butter Caramel Ice Cream, with Praline Macadamias </b><br />
<b>(aka Kill Me With A Spoon)</b><br />
<br />
(slightly adapted from <a href="http://www.davidlebovitz.com/2007/04/salted-butter-c/">David Leibovitz</a>)<br />
<br />
<br />
For the ice cream custard:<br />
2 cups (500 ml) whole milk, divided<br />
1 cup (200 gr) sugar*<br />
4 tablespoons (60 gr) salted butter<br />
scant ½ teaspoon sea salt<br />
1 cups (250 ml) heavy cream<br />
5 large egg yolks<br />
¾ teaspoon <a href="http://www.vanilla.com/" target="_blank">vanilla</a> extract<br />
Praline Macadamias (do ahead) <br />
<br />
Method<br />
1. To make the ice cream, make an ice bath by filling a large bowl about a third full with ice cubes and adding a cup or so of water so they’re floating. Nest a smaller metal bowl (at least 2 quarts/liters) over the ice, pour 1 cup (250 ml) of the milk into the inner bowl, and rest a mesh strainer on top of it.<br />
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2. Spread 1 cup (200gr) of sugar in the saucepan in an even layer. Cook over moderate heat, until the edges begin to melt. Use a heatproof utensil to gently stir the liquefied sugar from the bottom and edges towards the center, stirring, until all the sugar is dissolved. (Or most of it—there may be some lumps, which will melt later.) <br />
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3. Continue to cook stirring infrequently until the caramel starts smoking and begins to smell like it’s just about to burn. It won’t take long. <br />
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4. Once caramelized, remove from heat and stir in the butter and salt, until butter is melted, then gradually whisk in the cream, stirring as you go. Stir in one cup of milk.<br />
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5. Whisk the yolks in a small bowl and gradually pour some of the warm caramel mixture over the yolks, stirring constantly. Scrape the warmed yolks back into the saucepan and cook the custard using a heatproof utensil, stirring constantly (scraping the bottom as you stir) until the mixture thickens. If using an instant-read thermometer, it should read 160-170 F (71-77 C). <br />
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6. Pour the custard through the strainer into the milk set over the ice bath, add the vanilla, then stir frequently until the mixture is cooled down. Refrigerate in the coldest part of your refrigerator for at least 8 hours or until thoroughly chilled.<br />
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7. Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.<br />
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8. When you've almost finished churning the ice cream in your ice cream maker, mix in the Praline Macadamias.<br />
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For the praline macadamias<br />
<br />
1/2 cup (100gr) sugar<br />
3/4 tsp sea salt <br />
1 cup toasted macadamias<br />
<br />
1. Caramelize sugar as in steps 2 and 3 above. Once caramelized, quickly remove from heat and stir in macadamias and salt.<br />
<br />
2. Drop spoonfuls of macadamias on a silicone sheet to cool down. Try as best as you can to separate the nuts from each other so that you don't get huge chunks. Once cooled, break into smaller pieces with one macadamia nut each.<br />
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* <i>The original recipe required 1.5 cups of sugar for the caramel (instead of the 1 cup listed here). I found that using 1.5 cups of sugar lowered the freezing point of the ice cream too much, such that it did not freeze very well. The ice cream was literally melting into a caramel goop the second I took it out of the freezer and was quite impossible to serve to more than one person (because when you get to number 2, it disintegrates .. you get the idea). Reader feedback on the original recipe shows that I was not the only one to have this problem with the freezing point. My solution was to reduce the amount of sugar to 1 cup, which helped the ice cream to freeze much firmer (although still softer compared to other ice creams). Rest assured that the ice cream still tastes superbly caramelly even with the reduced sugar. Some folks even preferred the taste of the ice cream with the reduced caramel proportions, finding the original too sweet and overpowering. Taste-wise I don't mind either, but if you prefer a very assertive burnt caramel flavour, or live somewhere in Alaska where things refusing to freeze is pretty much unheard of, then please feel free to stick to the original recipe. </i>Sugahmommyhttp://www.blogger.com/profile/13018253841552842832noreply@blogger.com8tag:blogger.com,1999:blog-6390282433202697382.post-10334488731061492592010-09-06T07:32:00.000-07:002010-09-06T07:43:50.358-07:00Mango and Mixed Berries Coconut Crumble<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBMImXePEnNTBRgvn_6XS5XSfTqU-ltHRK6bgJQf0cZTux4nVi15WotD_aKvdZ-EKLmz4qLH-F6t46_5ZEk_CZXKzOG6156jHaIj7I-uKM_Gi29yeBLKids0sBrnFEFiOWFB8GM2IQU5w/s1600/DSC_7048A.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="342" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBMImXePEnNTBRgvn_6XS5XSfTqU-ltHRK6bgJQf0cZTux4nVi15WotD_aKvdZ-EKLmz4qLH-F6t46_5ZEk_CZXKzOG6156jHaIj7I-uKM_Gi29yeBLKids0sBrnFEFiOWFB8GM2IQU5w/s400/DSC_7048A.jpg" width="400" /></a></div><div style="color: white;">*********************************</div>Which way do you crumble?<br />
<br />
I know folks who like it plain. Just the usual butter, flour, sugar (maybe brown sugar) and a touch of cinnamon or nutmeg. But I never did like basic.<br />
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I like to add oats (what a good way to fill up on more of that artery de-clogger, I say), and sometimes, toasted almonds (extra crunch!).<br />
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But my favourite crumble of all time, has got to be a coconutty crumble. It's just a little bit unexpected. A special touch that makes me (and hopefully my guests) feel like my homely crumble was actually something I honestly wanted to make. And not just a rescue plan for my fruits in distress. <br />
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Do you know that coconut goes amazingly well with mangoes? <br />
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The berries were great too, although I will confess that they were in there because, well, they needed rescuing. But c'mon, check out that beautiful purply burst-berried rim in the photo above, they baked up so pretty! Blueberries + Raspberries = Purple Juices!!! And they tasted brilliant too, honest.<br />
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But if you are not dictated by the fruits in your fridge (like I frequently am) I urge you to go ahead and make a Banana and Mango Crumble. THAT, I know, would be totally phenomenal with the coconut topping. <br />
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<a name='more'></a><br />
<br />
<b>Mixed Fruit Coconut </b><b>Crumble</b><br />
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</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzMCarfimZZfEkZL44tHdJ0tJ0zGNvmnA6y8ciE0rssvJp95NfXVZ_iowViOaY1G7UOI9qL7g3Vns1hx18ih_3s8zW_U46IyM9AvxHMAaVBRDDbve8v1rSE3iAB1IvKEI1ddVquCmybAg/s1600/DSC_6996A.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="187" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzMCarfimZZfEkZL44tHdJ0tJ0zGNvmnA6y8ciE0rssvJp95NfXVZ_iowViOaY1G7UOI9qL7g3Vns1hx18ih_3s8zW_U46IyM9AvxHMAaVBRDDbve8v1rSE3iAB1IvKEI1ddVquCmybAg/s200/DSC_6996A.jpg" width="200" /></a></div><b>Ingredients</b><br />
<b><br />
</b><br />
<b>For topping:</b><br />
1 3/4 cups rolled oats<br />
1 cup toasted almonds, chopped<br />
1 cup brown sugar<br />
1 cup flour<br />
2 tsp cinnamon1/2 tsp nutmeg or allspice<br />
1 cup flaked coconut<br />
1/2 tsp salt<br />
1 cup (226g) chilled unsalted butter, cut into 1/2 inch cubes <br />
<br />
<b>For filling</b><br />
Fruits of your choice (enough to fill a 13x9x2 pyrex glass baking dish) (drain/dry fruits if wet).<br />
1/4 cup brown sugar <br />
1 tbsp lemon juice<br />
1 tsp cornflour<br />
1 tsp vanilla extract<br />
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<b>Method</b><br />
Mix oats, brown sugar, flour, salt and spices evenly in bowl. Add chilled butter and rub in with fingertips until topping comes together in moist clumps. Add in flaked coconut and almonds and mix together until it all clumpts together a bit. (The topping can be made 1 day ahead and kept in the fridge)<br />
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Preheat oven to 190C. Grease a 13x9x2 pyrex glass baking dish with butter or non-stick spray.<br />
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Toss together filling ingredients and transfer to baking dish.<br />
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Sprinkle topping evenly over the filling. <br />
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Bake until topping is brown and crisp, about 55 minutes.<br />
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Serve warm with vanilla ice cream.<br />
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(Crumble is best eaten on the day itself!! I find that the fruits will make the topping soggy if left overnight. So dig in right away!)Sugahmommyhttp://www.blogger.com/profile/13018253841552842832noreply@blogger.com1tag:blogger.com,1999:blog-6390282433202697382.post-74952080852893731512010-08-30T10:33:00.000-07:002013-10-08T07:08:11.001-07:00The Perfect Birthday Chocolate Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKXaNC5kSpWl_siLOVi3Pol0-4MrLRyRiSTyZIY4sD1VN415VTVTIEwF4huAMNoKqVk6Dj-w-06uJ03_r7j5c8o9x0OKYM8KVziuHUVR4wDOMdf-_aZRlmW8luI2gMFd7JI-_SoUTTlkY/s1600/DSC_7399B.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKXaNC5kSpWl_siLOVi3Pol0-4MrLRyRiSTyZIY4sD1VN415VTVTIEwF4huAMNoKqVk6Dj-w-06uJ03_r7j5c8o9x0OKYM8KVziuHUVR4wDOMdf-_aZRlmW8luI2gMFd7JI-_SoUTTlkY/s400/DSC_7399B.jpg" width="400" /></a></div>
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I promised I would share the recipe for the <a href="http://aspoonfulofsugah.blogspot.com/2010/08/despicable-me-birthday-cake.html">Despicable Me Birthday Cake</a> I made for Sugababe 1.<br />
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This is also my go-to recipe for all my 3D birthday cakes. There are 3 very good reasons for this: <br />
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Firstly, chocolate cake is a real crowd pleaser. I'm sure I don't have to tell you that the rate of consumption for chocolate cakes is about 3 times faster than for any other type of cake. Or that people seem to have a separate stomach for chocolate that makes them go back for seconds. My 3D birthday cakes tend to be pretty big, and if I want to avoid having leftover birthday cake for days after the event, chocolate cake it will have to be. <br />
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Secondly, this recipe makes a large enough cake for me to construct a proper-sized 3D cake diorama. And allows me to fit all those cartoon characters that my Sugababes are so fond of requesting for their birthdays. Also, this is the largest-sized cake that can <i>still </i>fit on the largest foil-wrapped cake board (and cake box) that is sold here. <br />
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Thirdly, this is a buttermilk recipe. You may already know how much I adore the tangy flavour of buttermilk cakes. The other thing to love about buttermilk recipes like this one is how <i>easy and failproof </i>it is. No creaming of butter till 'pale and fluffy' or beating of egg whites to 'stiff but not dry'. Not that I am doubting your ability to do those well. But if you are like me, cakes have a cruel way of failing on me on the eve of big events. I kid you not - I once had to throw out 24 cupcakes I was doing for a birthday. I almost cried, not just because they were so flat, oily and ugly. But from the sheer shame of it all. I mean, <i>cupcakes</i>??? Not only were these very BASIC cupcakes, I had also baked from this recipe umpteen times without incident. No matter how much I think I have improved in my baking skills, tragic events like these keep me humble.<br />
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So. If you have to bake a big birthday cake (which is really the size of TWO birthday cakes - think how painful it would be to have to redo that). And do not want to discover that it is possible to suddenly lose your butter-creaming prowess because of Murphy's law. Or if you have more important things to stress over (like <a href="http://aspoonfulofsugah.blogspot.com/2010/08/how-to-make-minion.html">what expressions to give Gru's naughty little minions</a>). This chocolate cake recipe will serve you well. <br />
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There are so many ways to fill, frost and serve up a good chocolate cake. <br />
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For the <a href="http://aspoonfulofsugah.blogspot.com/2010/08/despicable-me-birthday-cake.html">Despicable Me cake</a>, the basic recipe was transformed into a <b>Coco-Nana Chocolate Cake</b>. Imagine dark, rich and moist chocolate cake layers with a hint of espresso. Separated by generous chunks of sweet <i>pisang mas</i> ('<i>golden bananas</i>'), embedded in rich whipped chocolate. And frosted all over with a layer of fragrant coconut buttercream. That combination of dark chocolate, sweet bananas and salted coconut .... I can't tell you how delicious it was. I hope you try it and find out!<br />
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This was definitely one birthday cake I wish I had more left over.<br />
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<a name='more'></a><br />
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<b> Recipe for Coco-Nana Chocolate Cake</b><br />
<br />
<b>Basic Dark Chocolate Buttermilk Cake</b><br />
<span style="font-size: x-small;"><i>(adapted from Melissa McKinney's recipe, Portland Monthly Magazine)</i><b> </b></span><br />
<span id="articlecontent"><br />
<i>Once you pour the hot coffee into the batter, don’t be alarmed by its thinness. “It’s definitely the thinnest cake batter I’ve ever worked with,” McKinney says. </i><br />
<i> </i><br />
3 cups (375g) unbleached all-purpose flour<br />
2.5 cups (562.5g) caster sugar<br />
1 tbsp and 1 tsp baking soda<br />
1/2 tsp salt<br />
1 cup (75g) unsweetened cocoa powder, sifted<br />
70g semisweet chocolate chips<br />
3/4 cup (187.5ml) canola oil <br />
1/2 cup (115g) butter, softened<br />
1 1/2 cups (375ml) buttermilk<br />
3 large eggs<br />
1 1/2 cups (375 ml) freshly-brewed, extra-strong hot coffee<br />
1tsp pure vanilla extract<b> </b><br />
<b> </b><br />
</span><br />
1. Preheat oven to 350F (180C). Line two 10" by 7" inch rectangular cake pans with parchment paper.<br />
<span id="articlecontent"> <br />
2. Place flour, sugar, baking soda, salt and cocoa powder in a large mixing bowl. Using an electric mixer, mix on low to combine.<br />
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3. Melt chocolate chips in a microwave (taking care not to burn) or double boiler. Whisk in the oil to combine.<br />
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4. Keeping the mixer on low, add softened butter, the oil and chocolate mixture, buttermilk, then eggs one at a time. Add hot coffee in a thin stream, pouring down side of bowl. Add vanilla and mix until batter is smooth. Divide into pans and bake until a toothpick comes out with moist crumbs, about 30-35 minutes. Let cool in pans for at least 20 minutes.<br />
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<b style="font-weight: normal;">5. </b>Remove cakes from pans. Trim the tops off with a serrated knife to make it even. Split each cake into 2 layers. </span><br />
<b> </b><br />
<br />
<b>Coconut Buttercream Frosting</b><br />
<b><br />
</b><br />
200g unsalted butter, room temperature<br />
140g shortening <br />
125 ml coconut cream (I used Kara brand)<br />
2 teaspoons vanilla<br />
480g icing sugar<br />
1/2 teaspoon fleur de sel (or 1/4 teaspoon salt)<b><br />
</b><br />
<br />
In a large bowl, cream butter and shortening with electric mixer. Add vanilla and then salt. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add coconut cream and beat at medium speed until light and fluffy. <br />
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<b>Chocolate Buttercream Filling</b> <br />
<br />
<br />
85g butter, room temperature<br />
370g icing sugar<br />
60g unsweetened cocoa powder<br />
80ml heavy whipping cream<br />
1 tsp vanilla extract<br />
pinch of salt<br />
<br />
Cream together butter and cocoa powder with electric mixer. Scrape down sides and bottom of bowl as necessary. Add vanilla then salt. Gradually add icing sugar and whipping cream. Beat until thick and of spreadable consistency.<br />
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<b>Assembly</b><br />
<br />
Bananas (in 1 cm thick slices)*<br />
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<i>The quantity depends on the type of bananas used. I used a bunch of pisang mas, which are very small. Do avoid Del Monte if you can - they taste so bland!</i> <br />
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You should have 4 cake layers (each cake having been split into 2 layers)<br />
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Arrange two cake layers side by side on foil-wrapped cake board (with the trimmed-off tops face down). This will basically form the base for a cake that is double the size of your cake pan. Set aside the other 2 cake layers. <br />
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Spread half the amount of Chocolate Buttercream onto both cake layers which are on the cake board, and press banana slices into the frosting. Cover evenly over bananas with the remaining Chocolate Buttercream. Place the other 2 cake layers which were set aside, side-by-side on top of the filling (with the smooth untrimmed sides facing up). Using a long palette knife, frost top and sides with Coconut Buttercream.Sugahmommyhttp://www.blogger.com/profile/13018253841552842832noreply@blogger.com21