Wednesday, January 20, 2016

TBB: The Renee Fleming Golden Chiffon (Chanukah)

I made this for my son's birthday on Christmas Eve.  We celebrate his birthday twice, on Christmas Eve with my siblings & their families and 2 days later with only our own family on his actual birthday.  When my son was growing up, I wanted to re-enforce that December is his birthday month, so we celebrate his birthday twice. After 20 years of trying to teach him calender, somehow one day he finally understood the cycle of calender. He now knows day, date and month. Also weekdays are school days, weekend no school days..and Sunday is Church day.   Progress is slow, but at least there is improvement and growth.  Now we are trying to teach him time... or perhaps he knows but just not able to tell us?     Sometimes he surprises us when he speaks or his reaction seems to understand what we are saying when we assumed he doesn't.  

Slice of the cake

The cake fell down from the pan when I was cooling it upside down and stuck to the table. (I didn't line the pan) I dare not move it to wire rack... only after it cooled down, I moved it to the cooling rack.  

I used self-rising flour cos I wanted to finish up the flour which was expiring soon.

I'm surprised my cake didn't shrink as much..it did shrink overall a bit but not too much and thus a nice height. 

Made the lemon curd. Very yummy! 

Cut the cake into 3 layers.  I put some lemon curd on each layer followed with the lemon curd whipped cream. 

Lemon curd whipped cream - so delicious on it's own.

Happy Birthday! My son closes his ears every time we sing birthday song. He gets overwhelmed with our voices.  He also refuses to blow his birthday candles every year, but he blows every single candle he sees when we are outside..in restaurants,  hotels, department stores.. sometimes he does it too fast before we can stop him .. and we just have to apologise to the shop keepers. Did I mention before that once I brought him with me to Laduree and he blew out all candles on display while I was picking out the macaron flavors?  I was able to carry him away when he does that as a little kid, now is impossible since he is bigger than me!



Simply decorated cake with his favorite candy M & Ms.  :)  

Adults like the cake very much. 
My grand-niece (my niece's daughter) said the cake is too sour for her. But my toddler grand-nephew (my nephew's son) ate the cake happily. :) That little boy sure has sophisticated palate! 







Monday, November 23, 2015

TBB: Spritz Butter Cookies



I made these cookies early since I had left over glace cherries after I soaked the fruits to make Rose's fruitcake from HC. So many bottles..so you get the idea this is really my favorite fruitcake. :) 


These spritz cookies fairly easy..so just the usual creaming method..


Then I piped..and put half glace cherries on top.


And bake for 12mins.  



I really like how it is not as sweet and the sweetness comes from the glaced cherries. 

Not sure if I am imagining it or what, but these cookies creamed with granulated/caster sugar, somehow traps moisture.. my cookies turned soft even in air-tight container. I was expecting "Viennese Cookies or Danish Butter Cookies type of cookies - dry but yet still melt in mouth texture"...  But these spritz cookies tasted more like "soft rolled sugar cookies".. still taste good though, just not what I imagined it to be.  So I was thinking perhaps these cookies if made with icing sugar would be better?   

Anyway, I just have to remind myself when I eat the cookies that these are spritz butter cookies and not Vaniljekranse Danish butter cookies so I shouldn't expect them to be the same...  :)

Danish Cookie Recipe 





Monday, November 16, 2015

TBB: Hazelnut Praline Cookies


So far I have yet to come across hazelnuts with skin.. all the hazelnuts I see here are all blanched.. thus I just toasted the hazelnuts to bring out the flavor. Then make the praline..as you can see below.  


I pulsed in the food processor a lot of times, but this is the best I could do.. not really like the description as "powder".. if you think powder..you would expect something like very dry and powdery. This is not even close to powdery..  After I made double batch of dough because pointless for me to keep half of this powdery praline since I have no idea what to do with it...  


I used the tiniest cookie scoop to scoop out 10g. I had to work fast..cos the dough melts super fast! So I didn't have any time to take photos..it's like Scoop-Flatten-Scoop-Flatten.....no rest in between to take photos! 

Here are the cookies.. Like Marie said, burn fast in oven..so must check at 10mins.

Taste wise: Really crispy and I love the texture.  It's not so sweet which is also a plus point and has caramelized hazelnut flavor.  I would think these cookies will be even better if coated with melted chocolate. But I'm lazy to temper chocolate.. so maybe next time..lol! 



Monday, November 2, 2015

TBB: Marble In Reverse with Custom Rose Blend Ganache Glaze

I made this cake during the beta testing..and everyone loved it. And made it again for some gathering also. This is an amazing cake..so soft crumbs, light and tender...and buttery at the same time.  So this is my 3rd or 4th time making this cake, so I am kind of bored with it... so as I was flipping over the pages, I saw the Pink Lady cake (izzit?..the one with fondant covering) and what intrigue me was the recipe is the same as Rose's white velvet cake/cupcake recipe except it uses all egg yolks instead egg whites...so curious how it taste like, I baked it too and then any how sandwiched between the marble cake..lol! ..

I decided to bake the marble cake in round tins.  One was ok, but the other one with more chocolate sank in the centre a bit ... I suspect I didn't mix in the melt chocolate well enough to even it out.  I tried to bake 2 cakes (marble & pink cakes) in under an hour. because I wanted to watch the korean drama episode coming up on TV soon...in the end, I missed the full episode except the last 10 mins.. :(   


Removed the crackly top... very messy.. isn't it? 


Next morning, I frosted the cake.  I forgot to take photos...because again, I was rushing to do everything under an hour..as I had to bring my son out before 11:30am.  Well, I was slightly delayed again and left the house only around 11:45am. 


Here is the insides of the cake..if you are wondering how Rose's pink cake looks like. The pink cake her friend likes.. I forgot who.. is it Flo? I have to go home and read again. 


I sliced it really very thin..like 1/4 inch thick.. so that everyone can have a slice. I think a proper wedding cake slice is thicker..lol! 
Looked quite pathetic? 

You can see some ganache in the centre between the slices..Only very thin layer of ganache between layers except the part where there is a dip in the cake layer..


This is my share..half of that 1/4 inch...


Everyone likes the cake esp. the marble cake. Me too. I liked the marble cake too. If you haven't made this yet, please give it a try. The marble cake in HCB is also very good too..less chocolate, but taste equally amazing.

The pink cake is a denser and sweeter too...and probably why Rose chose it for fondant covering too. Taste similar to white velvet cupcakes in HCB..and between the yellow cupcakes and the white cupcakes, I prefered the yellow cupcakes too.   I find the cake texture and taste is better with sour cream than with milk..perhaps the cake taste sweeter with milk.  It is possible to make Rose's white cake with sour cream instead of milk? Next time I'll try.  I'm still searching for the perfect white cake to my tastebuds..





Monday, October 26, 2015

TBB: Cookie Strudel

One Word: Delicious!! 









Monday, October 12, 2015

TBB: Fudgy Pudgy Brownie Tart

I forgot to take in-progress photos..

All I can say the tart pastry is very easy to make but it melts super quick! I had to fight with the heat... of course the heat won but it is ok since I just press back whatever that broke along the rim of the tart pan.  

This is very easy tart to make..the only more finicky part is the pastry.. but it's not that hard either. This tart shell is quite forgiving..and more like a cookie dough.. and did I  mention this chocolate dough is also very tasty.. I ate some raw dough ..couldn't help it!  

Took out the tart shell in the freezer (resting for 3 days..lol!) and pour the chocolate brownie mixture directly onto the frozen tart shell. 


I purposely over baked 10 mins more..or was it 15 mins more. I wasn't sure if the frozen tart shell needed more time to bake through. Also I noticed the tart shell had lots of oil seeping out at the bottom of the shell and also bubbling oil on top of the brownie too. Like it's still uncooked.. so I left in oven longer but still not much difference. Lots of oil seepage.  

But when I took it out from the oven, the oil dried up a bit. 
So I think must be this recipe has lots and lots of butter..and chocolate oil!  


Very yummy, moist and fudgy brownie tart.
It didn't dry up at all even though I overbaked 10-15mins..
Very rich and very chocolatey.. 



Oh..this below is the extra cookie dough..i just pressed onto the tray and baked it for 15mins.. I'm eating this now as I am typing this post.  I really like this cookie... would be a great recipe for chocolate roll cookies.   Actually I like this cookie a bit more than the brownie itself.. ;)    


Monday, October 5, 2015

TBB: Banana Split Chiffon Cake

Great flavor.  However I find it is not as light and moist as I am used to...I find it a bit on the dry side for chiffon cakes.  But it taste perfect with ice-cream and ganache. So it is definitely as it's name suggest - a Banana Split Chiffon Cake. 





Monday, September 21, 2015

TBB: Honey Cake for a Sweet New Year

I baked this cake before on 20 September 2014 together with Hanaa & Mendy, but I can't find my post now... I wondered where my posting went?!  Or did I even post it? I remembered I did and Rose made a comment about only putting 1 shot of rissetto coffee shot instead of 4 (I used 4 capsule of that Nespresso risetto!..what was I thinking..lol!).   We followed the recipe in this site http://www.hadassahmagazine.org/2014/09/10/honey-followed-rules/

Let me try to recall... I reduced the sugar by 1/4 cup, but since it has a lot of honey in the cake, it is still very sweet.  It is a sweet cake because it is meant to be like this - as the cake is for sweet new year.  It's like our Chinese New Year, we also have to have really sweet candied fruits etc for our sweet new year too.  


Iirc, I think I read the instructions wrongly.. I think was supposed to line the pan, but don't know what I was thinking and I lined the outside of pan with newspaper and even put a thick layer of newspaper at the bottom of the pan. At that point I thought I was being very clever and save some parchment?!?!?  


The cake itself was nice and moist. But because I added too much coffee, the main note is coffee and tasted more like coffee cake instead of honey cake... such a waste.  I think my good honey I used was in a way such a waste because I couldn't taste the main honey note.  As this cake is meant to be sweet, so no one should complain about how sweet it is.  




Monday, September 14, 2015

TBB: Pepparkakor

I have no mood to bake lately. Partly due to being fatigue all the time. Also the Haze is back again and the air quality is quite bad. Everyday I wake up in the morning feeling ok, but towards the afternoon, my throats feel sore again...so sometimes sore throat and sometimes not. Not sure if I should take medication for or not..so I just keep drinking lots and lots of liquid..so much so I feel so bloated that I don't feel like eating anything either.

I was half-hearted making these cookies. Not sure if I wanted to make them..the steps seem so fussy...have to get a cardboard round etc...in local terms we call it 'laychay" (maybe it is a Malay word?). Very troublesome...but in the end I made the cookies anyway. Typical Singaporean...complain this and complain that...everything must complain, but still end up doing it anyway... lol! 

I used half molasses and half golden syrup because there is no Grandma light molasses anywhere or everywhere.  The dough is very ugly looking... I forced myself to take a photo of it.  I just anyhow wrap entire dough with cling wrap and chill it. Thereafter rolled into 3 mini logs quickly..as the dough was melting quickly..

I doubled up the Cayenne pepper to 1/4 tsp... I think maybe I put in 1 tsp of ground black pepper actually..I remembered I didn't reduce the black pepper...since my helper helped me grind more than the required amount, I just dump everything into the dough.  :)


Took out the dough logs from freezer and they melted quickly. I had to fight against the heat. As I was cutting it, the bottom part melted a bit and stuck to the cutting board..so some broke and I had to press it back...so you can see how out of shape my cookies are...  I sprinkled both raw sugar and pearl sugar. 

The cookies puffed up a bit when baking.. so they are pretty crisp and fluffy if cut thin. Those I cut slightly thicker, has a nice soft texture like gingerbread. I can't quite make up my mind which one I like better, the crisp ones or the softer ones.  Actually I like them both.  I also like the heat that hits me towards the end.. both the cayenne pepper notes and also the black pepper bits. :)  


Despite all my complain about how fussy to make and also how ugly the dough, cookies look etc.. these cookies tasted wonderfully delicious. So lesson learnt...do not judge the cookie by it's dough..er..look!  I would make it again..and the next time I make, I will not be complaining as much,...I think. LOL!




Monday, September 7, 2015

TBB: Luscious Apple Pie


This time, I didn't follow the recipe as I should to make a flaky pie crust and as a result my crust wasn't flaky.  The weather was so hot plus I got a bit bored of making and eating pies! When I saw this on schedule, I was like 'Oh no.. not pie again!" So I just mix in the cream cheese and butter into the flour etc and when they got into dough, I asked my helper to just shape into round and place in the fridge for me. I'm not sure how long she took to shape into round, because when I rolled it, I can't find anymore butter or cream cheese pieces I last saw in the dough.. Maybe the hot weather melted both quickly.  


Straining apple juices


microwave juices into caramel 


cider looking like aspic after cooled


mixed altogether, caramel & cider

''

into the pie..  


Baked. 



The pie crust was a bit too thick. I didn't want to waste any crust so I just quickly rolled it to to fit the top of the crust and and seems like it is still doughy inside after 50 mins in the oven.  I should have let it stayed in the oven for 1hr instead.  The apple slices wasn't mushy and was still a bit crunchy in fact.  So I think I should have cooked it longer.

Overall, it is a great pie.. if I had done all the steps right, it would have been awesome apple pie. I like the flavor and esp. the cinnamon flavor - I opted the max cinnamon flavor in the pie. :) 

But like I said, I was kind of pie-out to begin with.  Now after 4 days, this pie is still sitting in my fridge and nobody is eating it except my helper.  See that 3/4 left over.. she managed to eat another 2/3 by herself and I think I would have to throw away the rest soon!  Good thing to have someone who can eat and not gain weight in the family. 








Monday, August 31, 2015

TBB: Flaky Cream Cheese Scones



These are very good. With crisp flaky crust and yet tender on insides.  I love them!  Everyone in my family said these are so good.  Plus these are so easy to make. 


Make the scones by hand.. rubbing in method.
I used orange zest and raisins. 


Press into 9" pan and refrigerate till firm.
After cut into 8 x wedges.


Baked.. and Eat. 


Couldn't wait for it to cool down. Just have to eat right away.



 

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