tag:blogger.com,1999:blog-26911073545211909852024-03-13T10:13:13.845+08:00diary of Faithy, the bakerfaithyhttp://www.blogger.com/profile/01442407119836426810noreply@blogger.comBlogger346125tag:blogger.com,1999:blog-2691107354521190985.post-1798116983832238332018-07-09T15:17:00.003+08:002023-03-10T09:59:47.048+08:00KETO / Sugar-Free, Low Carb / Chocolate Chiffon Cake<br />
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<span style="font-size: large;">I am suffering from chronic neck pain and it's debilitating. P</span><span style="font-size: large;">ain meds makes me rather forgetful and sleepy as well. </span><span style="font-size: large;"> I thank God for His wonderful grace and mercy that has brought me through the difficult times.. </span></div>
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<span style="font-size: large;">These days I am starting to feel better, well enough to bake a chiffon cake on weekend. </span></div>
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<span style="font-size: large;">Since I have friends on KETO diet and diabetic. I thought it would be great to create a sugar-free low carb chiffon cake for them. </span></div>
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<span style="font-size: large;">God must have been gracious to me as I managed to get my chocolate chiffon recipe right on first try. :) I was very happy when the cake didn't' fall out of the pan upside down..(simple things like this makes me happy..lol!) I tested it again & again to make sure the chiffon cake remained stuck to the pan when turned upside down...lol.. </span></div>
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<span style="font-size: large;"><b> Sugar-Free, Low Carb Chocolate Chiffon Cake</b></span></div>
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<b><span style="font-size: large;">Sugar-Free, Low Carb Pandan Chiffon Cake. </span></b></div>
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<br />Faithyhttp://www.blogger.com/profile/11389566076963800125noreply@blogger.com11tag:blogger.com,1999:blog-2691107354521190985.post-81611327560254009722016-11-14T10:00:00.000+08:002016-11-14T10:32:43.298+08:00TBB: Chocolate Sweetheart Madeleines (P391) <div style="text-align: justify;">
<span style="font-size: large;">This is a quick and easy recipe. Very easy to put together. I didn't have mini madeleine pans so I used the normal size ones. </span></div>
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<span style="font-size: large;">I tried to weigh the batter into each cavity, but I realised that 16g is too little, so I increased and filled it to 3/4 full so I ended up with exactly 20 pieces.</span></div>
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<span style="font-size: large;">Just out from oven! </span></div>
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<span style="font-size: large;">However, I'm a bit disappointed that they are 'humpless' which is the characteristic of madeleines.</span></div>
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<span style="font-size: large;">Removed from pan and cooling... </span></div>
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<span style="font-size: large;">I dusted with some icing sugar and sandwich 2 madeleines with ganache instead of glazing it. </span></div>
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<span style="font-size: large;">The Chocolate Madeleines tasted like chocolate cake than madeleines...and no characteristic hump! </span></div>
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<span style="font-size: large;">In fact, it tasted more like whoopie pies and that is why I sandwich 2 madeleines with ganache.</span></div>
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<span style="font-size: large;">It's a wonderful and easy recipe and the chocolate cake is moist and soft. </span><span style="font-size: large;">But to call it madeleines, I'm not sure about that... </span></div>
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<span style="font-size: large;">That said, I would still make it again anytime since they are easy to make, delicious and easy to eat too in bite size. </span></div>
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<br />Faithyhttp://www.blogger.com/profile/11389566076963800125noreply@blogger.com4tag:blogger.com,1999:blog-2691107354521190985.post-82243130896874283892016-11-07T11:22:00.000+08:002016-11-08T12:41:09.625+08:00TBB: Prune (Mango) Preserves and Caramel (Dulce De Leche) Cream Cake Roll (p105) <div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-oFWJ81K2I70/WCFQyoXbJnI/AAAAAAAADHI/GjPhgRTetzQfoLPzScTIX3OKNwFyZ56TgCEw/s1600/IMG_1541.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-oFWJ81K2I70/WCFQyoXbJnI/AAAAAAAADHI/GjPhgRTetzQfoLPzScTIX3OKNwFyZ56TgCEw/s640/IMG_1541.JPG" width="530" /></a></div>
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This is only half the roll...</div>
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<span style="font-size: large;">Plums yes, Prunes no. I don't hate it in general, I can still eat them but given a choice, I would pick other dried fruits, like apricot or mango. Thus, </span><span style="font-size: large;">I substituted the prunes with dried mango instead. The flavor is not so mango-rish, but more citrus-y.. maybe I added too much lemon juice! lol! </span></div>
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<span style="font-size: large;">I didn't follow the instructions in the book exactly for the sponge cake. I saw on the photo that it's a very thin cake roll and I like my cake roll (we call it "Swiss Roll" here..) to be a bit thicker..and fluffier. So I added some oil and water making it more chiffon like... my pan is slightly smaller I think..so naturally it will come up a bit taller, I figured. </span></div>
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<span style="font-size: large;">Baked for 15mins and cool it upside down.</span></div>
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<span style="font-size: large;">After cool, spread Mango preserves</span></div>
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<span style="font-size: large;">I have a can of Dulce De Leche in fridge, so lazy me, just used this instead of making caramel. </span></div>
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<span style="font-size: large;">No photos of the whipped cream because somehow after I whipped the cream, it melted really quickly..so it was quite a mess trying to roll the cake with soft cream. I ended up putting the whole cake roll in the freezer wrapped in cling wrap. I rolled the cake length way..and maybe added the difficulty.. </span></div>
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<span style="font-size: large;">Below is the frozen cake. Quite good in fact..still soft in freezer and the cream taste like ice-cream...lol! </span></div>
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<span style="font-size: large;">Of course I added more vanilla ice cream on it.. and drizzle plain ganache which I had in fridge. </span></div>
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<span style="font-size: large;">My husband likes it a lot. The citrusy tangy mango preserves blends very well with the cream and ice-cream. Perhaps next time if I make it again, I should just wrap it with ice-cream instead of whipped cream - just like the classic Artic Roll cake which I love.</span></div>
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Faithyhttp://www.blogger.com/profile/11389566076963800125noreply@blogger.com3tag:blogger.com,1999:blog-2691107354521190985.post-39773437283320389992016-10-17T09:30:00.000+08:002016-10-17T09:30:18.546+08:00TBB: The Araxi Lemon Cream Tart (p235)<br />
<span style="font-size: large;">I baked this tart together with the Marble Cheesecake. I made the tart crust earlier and kept in the freezer for a while..and forgotten about it until I was clearing my freezer.</span><br />
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<span style="font-size: large;">So I took it out from freezer and baked it till golden brown as instructed.</span><br />
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<span style="font-size: large;">Then I made the lemon cream.... .I didn't have time to wait for the 30min rest time, so I strained the custard instead..I strained it twice hoping it will be ok... had some bubbles and I tried to remove with spoon.. </span></div>
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<span style="font-size: large;">After baked... I poured the custard too full. The baking sheet below warped in the oven..and the custard leaked over the sides.</span></div>
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<a href="https://4.bp.blogspot.com/-bbw_rRpZaUE/V_Ig4zWbnMI/AAAAAAAADEk/KNTRa2fvX7Iu5J66LJ0K2ZiUD7rkK3WlACLcB/s1600/IMG_1343.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://4.bp.blogspot.com/-bbw_rRpZaUE/V_Ig4zWbnMI/AAAAAAAADEk/KNTRa2fvX7Iu5J66LJ0K2ZiUD7rkK3WlACLcB/s400/IMG_1343.JPG" width="300" /></a></div>
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My share of the cheesecake and the lemon tart</div>
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<span style="font-size: large;">This is the BEST lemon tart I have ever tasted! I always thought lemon tart is too sour for me.. but this cream tart, I love! Now I feel like making it again.. soo good! I had great feedback on this! Everyone who tried it loves it...! </span></div>
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<br />Faithyhttp://www.blogger.com/profile/11389566076963800125noreply@blogger.com3tag:blogger.com,1999:blog-2691107354521190985.post-69956164920821586642016-10-03T17:05:00.002+08:002016-10-28T11:27:02.608+08:00TBB: Marble White & Dark Chocolate Cheesecake (p164)<div style="text-align: justify;">
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<span style="font-size: large;">I had no intention of baking till end October, but as I was clearing my freezer space to make space for my upcoming big project, I realised I had some biscuit crust and pastry tart crust all rolled out nicely in the pan waiting to be baked... But I tried to do too much... even now that I am typing this...I'm also at the same time multi-tasking other things.. because I want to get things done asap and there seems to be not enough time... Why time flies so quickly... or is it because I am getting older or what?</span></div>
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<span style="font-size: large;">Anyway... because when I tried to do too much things at limited time, I made many mistakes too also because I wasn't feeling very well either.. my stomach was acting up.. I think maybe gastric from all the stress! </span></div>
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<span style="font-size: large;">As you can see, I baked the Araxi Lemon Cream tart too... </span></div>
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<span style="font-size: large;">I used the leftover cookie crust (instead of baking the sponge cake).</span></div>
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<span style="font-size: large;">Mix the melted chocolate into half the cheese batter... </span></div>
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<span style="font-size: large;">I ran out of white chocolate..left with 60g and I made up the rest of the weight with Dulce de Leche... (I boiled the can for 3 hours in water....didn't explode..if you are wondering.. if it did, I won't be here typing this..lol!)</span></div>
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<span style="font-size: large;">All ready to be baked...</span></div>
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<span style="font-size: large;">I tried to save time and transferred the cheesecake to the toaster oven to cool down..but forgot to turn off the toaster oven..and in the end, the top of the cheesecake was burnt! </span></div>
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<span style="font-size: large; text-align: justify;">Under the burnt skin..not too bad isn't it? </span></div>
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<span style="text-align: justify;"><span style="font-size: large;">The disaster part after this...I didn't record any photos..as I was busy 'firefighting'... I thought I could cover the top of the cake with sour cream. So I poured the sour cream over and as it was baking..the sour cream turned into liquid and leaked..and I realised I poured heavy cream instead!?!?!? I tried to tilt the cheesecake and pour out the heavy cream and the cheesecake almost fell out. I had to use a spoon and scoop every drop out! I gave up for the night (midnight...!) and place in the fridge to set.</span></span></div>
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<span style="text-align: justify;"><span style="font-size: large;">The next morning, wide awake, I finally had a great idea! Just cover the top with ganache. Why didn't I think of that that night before!!</span></span></div>
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<span style="font-size: large; text-align: justify;">Very very good cheesecake. Super delicious and very rich! Just the way I like it. Actually, it is like saying the obvious! All Rose's cheesecake recipes are very good..no fail. All creamy, smooth and deliciously melt in mouth and this is no exception. </span></div>
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<br />Faithyhttp://www.blogger.com/profile/11389566076963800125noreply@blogger.com3tag:blogger.com,1999:blog-2691107354521190985.post-48527134116255393592016-09-26T11:33:00.000+08:002016-09-19T11:48:39.599+08:00TBB: Bourbon Pecan Balls <div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;">I made these at the same time I made <a href="http://theamateurbaker.blogspot.sg/2015/05/tbb-double-chocolate-oriolos.html">Double Chocolate Oriolos </a>earlier in May 2015. These are super easy to put together. If you are using store bought wafers, even easier! I love the addition of Bourbon here. I'm not a drinker but I like addition of some alcohol in my baked goods. It gives that extra flavor. </span></div>
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<a href="http://1.bp.blogspot.com/-mmXbEYkBllk/VT3byXIBtRI/AAAAAAAACQ8/uyh0glHImW4/s1600/IMG_6835.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-mmXbEYkBllk/VT3byXIBtRI/AAAAAAAACQ8/uyh0glHImW4/s1600/IMG_6835.JPG" width="412" /></a></div>
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<span style="font-size: large;">These are the Double Chocolate Oriolos cookies I baked earlier. </span></div>
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<span style="font-size: large;">They are so good on their own! I was actually pretty sad to have to blitz them all in the food processor.</span></div>
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<span style="font-size: large;">Getting ready my Bourbon! :) </span></div>
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<span style="font-size: large;">Blitz the Oriolos.... and transfer it out to another bowl.</span></div>
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<span style="font-size: large;">Blitz the pecan nuts, cocoa powder & icing sugar. </span></div>
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<span style="font-size: large;">Mix the cookie crumbs and pecan cocoa mixture together and stir with wooden spoon!</span></div>
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<span style="font-size: large;">This is hard..took forever!! I got impatient and put the mixture into mixing bowl and mix with a paddle instead! </span></div>
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<span style="font-size: large;">Bourbon all mixed in and rest for a while. </span></div>
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<span style="font-size: large;">Roll them into balls..i used a tiny cookie scoop..probably 10g each instead of 20g </span><span style="font-size: large;">and coat with sugar. </span></div>
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<span style="font-size: large;">Coating with sugar..again for 2 time before placing onto a container lined with kitchen paper towel (with packet of silica gel underneath)</span></div>
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<span style="font-size: large;">All done and ready to rest in fridge overnight. :) </span></div>
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<span style="font-size: large;">These are so good that you can't stop eating...love the subtle bourbon flavor ..at the end notes. :) </span></div>
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<span style="font-size: large;">One container went to my daughter's office and everyone loved it. </span></div>
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<span id="goog_1556524046"></span><span id="goog_1556524047"></span><br />Faithyhttp://www.blogger.com/profile/11389566076963800125noreply@blogger.com4tag:blogger.com,1999:blog-2691107354521190985.post-22018856422060761502016-07-18T09:40:00.000+08:002016-07-18T09:40:02.117+08:00TBB: Cream Cheese Butter Cake (p15) <br />
<span style="font-size: large;">Rose's Butter Cake is the Best! Perfect and always a Winner. </span><br />
<span style="font-size: large;">So this Cream Cheese Butter Cake is no exception and is too a Winner. So velvety, delicate and moist crumbs. Just typing this is making me crave for a slice!</span><br />
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<span style="font-size: large;">I like how creamy the batter looks. Looks delicious here already! </span></div>
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<span style="font-size: large;">I added some lime zest. You can see the green specks. </span></div>
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<a href="https://1.bp.blogspot.com/-JHqaSJclhTM/V4MTMzpj-XI/AAAAAAAADBY/yUUTjwgFeXgIDGm5cLm4pHRrzRUsr_LpgCLcB/s1600/IMG_0021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://1.bp.blogspot.com/-JHqaSJclhTM/V4MTMzpj-XI/AAAAAAAADBY/yUUTjwgFeXgIDGm5cLm4pHRrzRUsr_LpgCLcB/s400/IMG_0021.JPG" width="400" /></a></div>
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<span style="font-size: large;">After baked.</span></div>
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<a href="https://1.bp.blogspot.com/-iG6Ai5A2cX8/V4MTNmhM1OI/AAAAAAAADBo/2pskmO8ShvwozJzesCQ3ffYsBoNx1OSVACKgB/s1600/IMG_0028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-iG6Ai5A2cX8/V4MTNmhM1OI/AAAAAAAADBo/2pskmO8ShvwozJzesCQ3ffYsBoNx1OSVACKgB/s640/IMG_0028.JPG" width="480" /></a></div>
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<span style="font-size: large;">Making of the curd. I made Lime Curd instead of Lemon.</span></div>
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<span style="font-size: large;">And I microwaved it instead of cooking it. :p</span></div>
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<span style="font-size: large;">I cut out 3/4 portion to share it away :D </span></div>
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<br />Faithyhttp://www.blogger.com/profile/11389566076963800125noreply@blogger.com9tag:blogger.com,1999:blog-2691107354521190985.post-5822069392647817592016-07-11T09:39:00.000+08:002016-07-11T11:15:12.328+08:00TBB: Perfect Savory Cream Puffs (p304) <div style="text-align: justify;">
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<span style="font-size: large;">I made the Deluxe version of the choux pastry using bread flour and more egg whites. I like how fluffy they turned out to be. </span></div>
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<span style="font-size: large;">I filled these with different flavor ice cream.. esp. in the hot weather, ice-cream is the best dessert isn't it? :D Mango, Green Tea with Red Bean, Rum & Raisin flavors.. After the wedding dessert table thingy I did last weekend or was it 2 weekends ago?...my freezer for once was empty and thus I filled it with lots of ice-cream.. hee hee.. </span></div>
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<span style="font-size: large;">But since this is Savory cream puffs..I have to attempt to make the liver pate..faux gras.. </span></div>
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<span style="font-size: large;">Making of chicken liver faux gras. </span></div>
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<span style="font-size: large;">Chicken liver is very cheap here..I got whole lot of liver for only $1 which included 3 hearts that I threw away. </span></div>
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<span style="font-size: large;">Saute the onions with butter... then add cream and seasoning and more butter</span></div>
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<span style="font-size: large;">Add liver and blend... turn into a not very pleasant color.</span></div>
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<span style="font-size: large;">After I strained into a corning ware and steam bake it for 30 mins. </span></div>
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<span style="font-size: large;">Making of Choux Pastry.</span></div>
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<span style="font-size: large;">I used hand to mix in and made double recipe since one batch of recipe seems too little. </span></div>
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<span style="font-size: large;">You need a good arm strength for this... </span></div>
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<span style="font-size: large;">Pipe onto floured baking tray.. </span></div>
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<span style="font-size: large;">All baked! :D </span></div>
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<span style="font-size: large;">So here's the liver faux gras after chilling in the fridge till next day. I couldn't stand the smell of it after it was baked. During baking, it smells good. But not after. I wonder why?</span></div>
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<span style="font-size: large;">The color turned even uglier when exposed to air. Seems like it oxidises. I learnt something new! </span></div>
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<span style="font-size: large;">When I dig into the pate underneath is pink.. but after 5 mins standing, the area exposed to air will turn grey. </span></div>
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<span style="font-size: large;">After chilling, the weird smell seems to have gone away.</span></div>
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<span style="font-size: large;">I tried and it was a bit too rich for me. A tiny bit goes a long way. </span></div>
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<span style="font-size: large;">Perhaps should mix in whipped cream to lighten it? Or add something?</span></div>
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<span style="font-size: large;">Since nobody else wanted to try it, I decided not to make the port caramel.</span></div>
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<span style="font-size: large;">I think this faux gras is good as a sandwich spread but not as a filling. As sandwich spread you can spread thinly. But as a filling, you need quite substantial amount of it. Or maybe it's just me.. </span></div>
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<span style="font-size: large;">I think I need to try with the Foie Gras instead..:D </span></div>
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<br />Faithyhttp://www.blogger.com/profile/11389566076963800125noreply@blogger.com5tag:blogger.com,1999:blog-2691107354521190985.post-71298487898222206022016-07-04T10:15:00.000+08:002016-07-05T14:55:34.626+08:00TBB: Blueberry Crumb Party Coffee Cake (p 19) <div style="text-align: justify;">
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<span style="font-size: large;">This is a perfect party coffee cake, except I would have loved more blueberries in it. Next time I would add blueberries to the cake batter too. </span><br />
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<span style="font-size: large;">My daughter waiting to eat the cake while I take a quick pic! LOL! </span></div>
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<span style="font-size: large;">Actually you can see I added double blueberries than what the recipe called for.. :p </span></div>
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<span style="font-size: large;">But it is not enough. I need more blueberries in the cake too! </span></div>
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<span style="font-size: large;">Next Time! </span></div>
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<br />Faithyhttp://www.blogger.com/profile/11389566076963800125noreply@blogger.com5tag:blogger.com,1999:blog-2691107354521190985.post-48859154440439865472016-05-30T17:46:00.000+08:002016-06-01T10:07:53.186+08:00TBB: Pecan Praline Scheherazades (p 404) <div style="text-align: justify;">
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<span style="font-size: large;">I haven't been baking much lately... as I mentioned before everyone in my family is on less-sugar diet. So instead of baking almost everyday after work, I work out instead since I have no more excuses to say to my husband that I do not have enough time to exercise. But that doesn't mean I am not eating sugar.. I'm pretty much a sugar addict, so it seems now I am eating more chocolates, candies in place. </span></div>
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<span style="font-size: large;">When I saw this candy recipe, I knew I had to make some to satisfy my sugar cravings...lol!</span></div>
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<span style="font-size: large;">This is a rather simple recipe. I had some toasted walnuts so I used walnuts instead of pecans.</span></div>
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<span style="font-size: large;">Making the Caramel... </span></div>
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<span style="font-size: large;">The caramel stuck to the grease foil. </span></div>
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<span style="font-size: large;">I think next time I'll just use parchment paper which works better.</span></div>
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<span style="font-size: large;">Roll into rounds.. and left it to cool... and I went out shopping</span></div>
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<a href="https://3.bp.blogspot.com/-vySQSbTB7xc/V05AwKV2T8I/AAAAAAAAC-0/3mJgQ83SmG0JjzUYH1VNBlfw0RWUij4igCLcB/s1600/IMG_0510.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://3.bp.blogspot.com/-vySQSbTB7xc/V05AwKV2T8I/AAAAAAAAC-0/3mJgQ83SmG0JjzUYH1VNBlfw0RWUij4igCLcB/s400/IMG_0510.JPG" width="400" /></a></div>
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<span style="font-size: large;">After 1-1/2 hours later, I got home and found my caramel flattened to disk and partially melted... </span></div>
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<span style="font-size: large;">I had to re-roll into rounds and wrap with parchment paper and put in the fridge. </span></div>
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<span style="font-size: large;">I love caramel but what I don't like is they get stuck to my teeth! </span></div>
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<span style="font-size: large;">One of my tooth filling came off ! So I have to avoid eating them until I get my filling done at the dentist. Sheezz..! </span></div>
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<br />Faithyhttp://www.blogger.com/profile/11389566076963800125noreply@blogger.com4tag:blogger.com,1999:blog-2691107354521190985.post-86528971869472465082016-05-02T14:12:00.000+08:002016-05-05T14:20:07.262+08:00TBB: Crumpets (p. 433)<span style="font-size: large;">Weather has been very very hot lately.. it's getting hotter year by year. So I didn't feel like making these either.. I don't feel like standing by the stove actually...but I didn't have a electric griddle..so no choice. </span><br />
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<span style="font-size: large;">Here is the bubbly batter next to the pineapple and pomelo.</span><br />
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<span style="font-size: large;">I took whatever ring I had.. I think it was too high..but I really can't be bothered to go searching for the other rings.. too hot and humid to want to do that..</span><br />
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<span style="font-size: large;">Almost ready... this is the last crumpet that looks decent enough..the rest I either burnt them or flipped them too soon and they lost all the bubbles.. </span></div>
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<span style="font-size: large;">You can see from the top, the first batch no bubbles...cos not enough heat. I find that the fire cannot be too low.</span></div>
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<span style="font-size: large;">Then the 2nd row..the fire too big..and burnt the crumpets..</span></div>
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<span style="font-size: large;">and the last row..just right.. but I ran out of batter.....</span></div>
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<span style="font-size: large;">After that I was the only one who tried it plain as I was rushing out of the house almost immediately after making them... Nobody wants to eat them.. I think they are still in the fridge after 3 days...untouched.. Flavor wise is quite nice actually...chewy.. </span></div>
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<br />Faithyhttp://www.blogger.com/profile/11389566076963800125noreply@blogger.com3tag:blogger.com,1999:blog-2691107354521190985.post-14126068692533260672016-04-11T10:30:00.000+08:002016-04-11T10:38:31.769+08:00TBB: ChocolaTea Cake <div style="text-align: justify;">
<span style="font-size: large;">I made this in Jan 2015! I searched for the photos in my computer and found they were dated Jan 2015. Wow..that was 1 year ago! </span></div>
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<span style="font-size: large;">All I could remember was this cake was sooo awesome & sensational! The flavor combination was superb and I wanted to eat the whole cake by myself if I could help it...but of course I shared it at our church gathering. :) Everyone said it was such a great cake. I remembered it had some liquor in it.. .. </span></div>
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<span style="font-size: large;">I managed to cut a slice and taste it first before I brought it to our meeting. :D </span><br />
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<span style="font-size: large;">Here are the step by step photos I took:-</span><br />
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<br />Faithyhttp://www.blogger.com/profile/11389566076963800125noreply@blogger.com3tag:blogger.com,1999:blog-2691107354521190985.post-17939907481819326282016-03-28T09:41:00.000+08:002016-03-30T18:01:16.433+08:00TBB: The Chocolate FloRo Elegance (p52)<div class="separator" style="clear: both; text-align: justify;">
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<span style="font-size: large;">My son was in bad mood because I couldn't find his toy. And when we found it in my handbag, he got more upset and cried for quite a long time, standing next to me making sure I see every drop of his tears. He refused to let my husband wipe off his tears. I tried to distract him by asking him to bake with me... His motor skills is not very good so I had to guide him along closely. </span></div>
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<span style="font-size: large;">You can see my son wanted to pour the whole cup of flour immediately. I had to stop him and teach him 'slowly'.. </span></div>
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<span style="font-size: large;">I asked him to pour the coffee mixture slowly, but he poured all in one go. lol! </span></div>
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<span style="font-size: large;">I made caramel after he calmed down. I didn't want him near the fire or hot caramel.</span></div>
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<span style="font-size: large;">I ran out of time, and feeling vex, I decided to make caramel whipped cream.<br />Kept the cadbury white chocolate back into the cupboard...</span></div>
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<span style="font-size: large;">I layered cake into 4 slices. Cos I baked in 8" pan instead of 9".</span></div>
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<span style="font-size: large;">Finally done and place in fridge for 5 mins as insurance to set the whipped cream before my husband carry it off for gathering.</span></div>
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<a href="https://1.bp.blogspot.com/-Ly1Q-tJXht4/VvugsmLLkgI/AAAAAAAAC80/F0DZ4980GUQtCYtbJk1TUILxGY1fz2yuw/s1600/IMG_9872.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://1.bp.blogspot.com/-Ly1Q-tJXht4/VvugsmLLkgI/AAAAAAAAC80/F0DZ4980GUQtCYtbJk1TUILxGY1fz2yuw/s320/IMG_9872.JPG" width="240" /></a></div>
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<span style="font-size: large;">My husband waiting impatiently while I take a quick snap.</span></div>
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<span style="font-size: large;">After he left for the gathering, I ate my dinner. </span></div>
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<span style="font-size: large;">Feedback: Everyone said it was very good and delicious cake. </span></div>
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<span style="font-size: large;">I only ate the cake scrap.. very yummy. And the caramel whipped cream is very good, except maybe i over-whipped a little. </span></div>
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<br />Faithyhttp://www.blogger.com/profile/11389566076963800125noreply@blogger.com5tag:blogger.com,1999:blog-2691107354521190985.post-18141415452685552052016-03-21T09:40:00.000+08:002016-03-21T10:10:26.013+08:00TBB: Babka (p454)<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;">No left over cake .. I should have read the recipe before I ate up the final 2 slices of pound cake that I made earlier!! And I couldn't find the almond paste that I bought anywhere in the fridge only to realise that I left it in the office fridge. I didn't want to bake another cake nor did I have the time to go down to the baking speciality store to buy the almond paste again... So when I saw I still had leftovers of the Mini Breton, I decided to use them..since they have almonds in them also right? :p</span></div>
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<span style="font-size: large;">I used this blender just because it was already on the countertop..too lazy to bring out the other blender. When you live in a tiny apartment, every corner of space is limited, so you'll tend to squeeze everything into cabinet until there is not an inch of space left.. but that also means that when you need something, you will have to remove everything in there to take that piece of equipment out!</span></div>
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<span style="font-size: large;">Blend into paste that looks like nutella. I added some rum because it was slightly dry.. I think I should have just used nutella perhaps? </span></div>
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<span style="font-size: large;">Moving this log into the pan was not easy!! In the end it was lopsided....one side higher than the other side...because I didn't read the part about overlapping 2"..until after I baked it.. --</span></div>
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<span style="font-size: large;">Baked & butter glazed.</span></div>
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<span style="font-size: large;">After I ate a slice, I realised I used salted butter to glaze..it was salty! And not only just used salted butter for the glaze but throughout the recipe! Aiya... But it's ok..so I have a Babka that is salty-sweet. LOL! The chocolate filling is quite nice with hint of rum. Overall, I like this bread. </span></div>
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<span style="font-size: large;">However, I find that it doesn't keep well overnight..it doesn't taste as good as when it is freshly baked. </span></div>
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Faithyhttp://www.blogger.com/profile/11389566076963800125noreply@blogger.com6tag:blogger.com,1999:blog-2691107354521190985.post-44623141947874310832016-03-14T09:40:00.000+08:002016-03-17T11:50:21.217+08:00TBB: The Dutch Pecan Sandies <br />
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<span style="text-align: start;"><span style="font-size: large;">Weather has been extremely hot lately, so when I read I had to roll the cookies, I did not feel like making them. Plus I still have half a container of Mini Gateaux Breton baked 2 weeks ago (or was it 3 weeks ago?) that everyone got tired of eating it, including me. However, when Marie suggested that I could bake it like refrigerated log cookies, I thought it was such a great idea and so much less hassle, so I changed my mind. Making the clarified butter didn't deter me because I have a few tubs of these in the freezer...waiting for recipes like this. I like to clarify a few blocks of butter at one go and then freeze them. But I didn't keep the milk solids though..I just threw them away.. argghhh.. I should have kept them!</span></span></div>
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<span style="font-size: large;">The dough was easy to put together..but you need to press it hard to stay together. </span></div>
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<span style="font-size: large;">I added required cinnamon with the flour and when it came to the cinnamon for coating/topping, in my blur state, I add it into the sugar for the dough again! Nevermind I thought, probably just end up more cinnamony. </span></div>
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<span style="font-size: large;">Cut and dip in sugar and bake...</span></div>
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<span style="font-size: large;">Fresh out of the oven - my whole kitchen smell delicious! </span></div>
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<span style="font-size: large;">Paired with morning coffee. </span></div>
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<span style="font-size: large;">These are very good cookies. Just right amount of sweetness and spice (maybe a bit more in my case but is ok with me). And now I know why these cookies are called Sandies, because the texture is very sandy...well, in a good way. :) </span></div>
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Faithyhttp://www.blogger.com/profile/11389566076963800125noreply@blogger.com6tag:blogger.com,1999:blog-2691107354521190985.post-75462497333535135692016-03-07T09:39:00.000+08:002016-03-08T14:15:23.357+08:00TBB: Coconut Cupcakes with Milk Chocolate Ganache<span style="font-size: large;"><br /></span>
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<span style="font-size: large;">I started off 2016 with root canal.. boy was it painful! Then I was down with flu in between the treatments.. and now that I've recovered, I am still feeling super tired despite taking iron supplements daily. Some days I feel like I need to sleep all day, yet some days I feel so energetic. Perhaps it is due to hormones imbalance playing wreck on my body... like roller coaster! This morning, I was so tired, that I couldn't even find the strength to answer my husband when he asked me a question. I didn't purposely ignore him, but I too tired to say a word. Also who was that stupid person who called our home phone line at 2am looking for someone else?! </span></div>
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<span style="font-size: large;">So you see, it took a lot of effort for me to write this post this morning.. lol! (actually I felt better after I took 2 Lindt chocolate truffles this morning.. maybe I just needed some sugar!)</span><br />
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<span style="font-size: large;">No one in my family likes coconut in cakes, so I was half-hearted making these cupcakes. </span></div>
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<span style="font-size: large;">I tried to make the cupcakes less coconut-y by adding pandan paste .. and my cupcakes ended up green.. not because I'm celebrating St. Patrick's Day early. Also I reduced sugar by 1/4 cup.</span></div>
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<span style="font-size: large;">Cupcake Batter resting for 20mins.</span></div>
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<span style="font-size: large;">All baked and green</span></div>
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<span style="font-size: large;">I didn't make the ganache. I made the coconut custard cream and stopped at that. I tripled up the coconut cream.. or was it triple x 3? And piped the cream as frosting instead. </span></div>
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(this close up pic, my hands look quite "veinily" scary..!)</div>
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<span style="font-size: large;">All packed for Church the next day. </span></div>
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<span style="font-size: large;">I had to line with paper towel to absorb condensation that will happen when store in the fridge.</span></div>
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<a href="https://2.bp.blogspot.com/-QCCE_-y2J18/Vt5RTLGsshI/AAAAAAAAC6s/Qf7L6MLZfl4/s1600/IMG_9695.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/-QCCE_-y2J18/Vt5RTLGsshI/AAAAAAAAC6s/Qf7L6MLZfl4/s640/IMG_9695.JPG" width="480" /></a></div>
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<span style="font-size: large;">Cross-section of the cupcake. I had to try no matter what. </span></div>
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<span style="font-size: large;">As a baker, I feel it is important to taste my own bakes.</span></div>
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<span style="font-size: large;">I really like the coconut custard pairing with the cupcakes. </span></div>
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<span style="font-size: large;">The cold custard with the cake lightens overall texture..not too sweet and also not too coconut-y either. </span></div>
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<span style="font-size: large;">Really good. </span></div>
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Faithyhttp://www.blogger.com/profile/11389566076963800125noreply@blogger.com5tag:blogger.com,1999:blog-2691107354521190985.post-24632022603122603172016-02-25T10:11:00.000+08:002016-02-25T10:18:33.619+08:00TBB: Mini Gateaux Breton<br />
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(i spy my own reflection..)</div>
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<span style="font-size: large; text-align: start;">These mini cookies are so easy to put together. </span></div>
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<span style="font-size: large; text-align: start;">Normally I will take the short cut method and use store bought almond meal, but this time I toasted the slice almonds and grind with sugar as recipe suggested. </span></div>
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<span style="font-size: large;">The dough is easy..but it's soft, so have to put in the fridge to harden. I put mine in the freezer. Because of our weather, anything from the fridge melts within 2 minutes. With these cookies, the harder the dough easier it is to press into the molds. I still kept to the 10g each (as per instruction) for each cavity. </span></div>
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<a href="https://3.bp.blogspot.com/-eU3-aOaV5bg/Vs5fHo-HWII/AAAAAAAAC6E/e2d3gia59Yk/s1600/IMG_9606.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://3.bp.blogspot.com/-eU3-aOaV5bg/Vs5fHo-HWII/AAAAAAAAC6E/e2d3gia59Yk/s640/IMG_9606.JPG" width="480" /></a></div>
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<span style="font-size: large;">I used this mini nordicware pan. I don't have the right brioche pan size..actually I saw the right size but it was a Japanese brand selling for almost $7 per mini pan (expensive!) and they didn't have more than 12 pieces either. ..and you know I don't like to wait around too long near the oven! </span></div>
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<span style="font-size: large;">Baked as recommended at 160c for 16mins. </span></div>
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<span style="font-size: large;">They came out of the pan very easily..and I didn't need to grease the pan either. But </span><span style="font-size: large;">I find them a bit too pale and underdone. So I had to put back in oven to bake a bit longer.</span></div>
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<span style="font-size: large;">For the 2nd tray, I baked at 170c for 20-22 mins and they turned golden brown (like in the book) - smell wonderful and tasted better too. Imho I think have to bake till golden brown. Otherwise, the flavor is on the bland side..more like a sweet soft cake rather than almond cookie. </span></div>
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<span style="font-size: large;">Baked till golden brown (as below) and flavor is wonderful! </span></div>
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<span style="font-size: large;">Delicious and pretty too. :D </span></div>
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<br />Faithyhttp://www.blogger.com/profile/11389566076963800125noreply@blogger.com6tag:blogger.com,1999:blog-2691107354521190985.post-54759357381612709842016-02-01T12:47:00.000+08:002016-02-25T09:50:40.361+08:00TBB: Irish Cream Scones with Raspberry Butterscotch Lace Topping<br />
Very easy to put together. Moist in the inside and crusty on the outside. Perfect Scones!<br />
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<br />Faithyhttp://www.blogger.com/profile/11389566076963800125noreply@blogger.com2tag:blogger.com,1999:blog-2691107354521190985.post-73317699609767254422016-01-20T13:40:00.004+08:002016-01-20T13:54:40.543+08:00TBB: The Renee Fleming Golden Chiffon (Chanukah) <span style="font-size: large; text-align: justify;">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. </span><span style="text-align: justify;"> </span><br />
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<span style="font-size: large;">Slice of the cake</span></div>
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<span style="font-size: large;">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. </span></div>
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<span style="font-size: large;">I used self-rising flour cos I wanted to finish up the flour which was expiring soon.</span></div>
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<span style="font-size: large;">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. </span></div>
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<span style="font-size: large;">Made the lemon curd. Very yummy! </span></div>
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<span style="font-size: large;">Cut the cake into 3 layers. I put some lemon curd on each layer followed with the lemon curd whipped cream. </span></div>
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<span style="font-size: large;">Lemon curd whipped cream - so delicious on it's own.</span></div>
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<span style="font-size: large;">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!</span></div>
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<span style="font-size: large;">Simply decorated cake with his favorite candy M & Ms. :) </span></div>
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<span style="font-size: large;">Adults like the cake very much. </span></div>
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<span style="font-size: large;">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! </span></div>
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<br />Faithyhttp://www.blogger.com/profile/11389566076963800125noreply@blogger.com3tag:blogger.com,1999:blog-2691107354521190985.post-11693504659013286102015-11-23T09:00:00.000+08:002015-11-23T11:13:54.778+08:00TBB: Spritz Butter Cookies <br />
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<span style="font-size: large;">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. :) </span></div>
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<span style="font-size: large;">These spritz cookies fairly easy..so just the usual creaming method..</span></div>
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<span style="font-size: large;">Then I piped..and put half glace cherries on top.</span></div>
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<span style="font-size: large;">And bake for 12mins. </span></div>
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<span style="font-size: large;">I really like how it is not as sweet and the sweetness comes from the glaced cherries. </span></div>
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<span style="font-size: large;">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</span><span style="font-size: large;"> these cookies if made with icing sugar would be better? </span></div>
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<span style="font-size: large;">Anyway, I just have to remind myself when I eat the cookies that these are spritz butter cookies and not </span><span style="font-size: large;">Vaniljekranse</span><span style="font-size: large;"> D</span><span style="font-size: large;">anish butter cookies so I shouldn't expect them to be the same... :)</span></div>
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<b><u><span style="font-size: large;">Danish Cookie Recipe</span></u></b> </div>
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<br />Faithyhttp://www.blogger.com/profile/11389566076963800125noreply@blogger.com5tag:blogger.com,1999:blog-2691107354521190985.post-47417558813891542892015-11-16T09:00:00.000+08:002015-11-18T11:37:12.508+08:00TBB: Hazelnut Praline Cookies <br />
<span style="font-size: large;">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. </span><br />
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<span style="font-size: large;">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... </span></div>
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<span style="font-size: large;">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! </span></div>
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<span style="font-size: large;">Here are the cookies.. Like Marie said, burn fast in oven..so must check at 10mins.</span></div>
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<span style="font-size: large;">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! </span></div>
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<br />Faithyhttp://www.blogger.com/profile/11389566076963800125noreply@blogger.com5tag:blogger.com,1999:blog-2691107354521190985.post-72762576774455338712015-11-02T09:00:00.000+08:002015-11-02T15:04:57.389+08:00TBB: Marble In Reverse with Custom Rose Blend Ganache Glaze <span style="font-size: large; text-align: justify;">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! ..</span><br />
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<span style="font-size: large;">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.. :( </span></div>
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<span style="font-size: large;">Removed the crackly top... very messy.. isn't it? </span></div>
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<span style="font-size: large;">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. </span></div>
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<span style="font-size: large;">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. </span></div>
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<span style="font-size: large;">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! </span></div>
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<span style="font-size: large;">Looked quite pathetic? </span></div>
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<span style="font-size: large;">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..</span></div>
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<span style="font-size: large;">This is my share..half of that 1/4 inch...</span></div>
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<span style="font-size: large;">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.</span></div>
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<span style="font-size: large;">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..</span></div>
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<br />Faithyhttp://www.blogger.com/profile/11389566076963800125noreply@blogger.com7tag:blogger.com,1999:blog-2691107354521190985.post-21786206931311359932015-10-26T09:00:00.000+08:002015-12-22T11:48:57.805+08:00TBB: Cookie Strudel <span style="font-size: large; text-align: center;">One Word: Delicious!! </span><br />
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<br />Faithyhttp://www.blogger.com/profile/11389566076963800125noreply@blogger.com0tag:blogger.com,1999:blog-2691107354521190985.post-71339869600863328962015-10-12T09:40:00.000+08:002015-10-14T11:10:28.629+08:00TBB: Fudgy Pudgy Brownie Tart <div style="text-align: justify;">
<span style="font-size: large;">I forgot to take in-progress photos..</span></div>
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<span style="font-size: large;">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. </span></div>
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<span style="font-size: large;">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! </span></div>
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<span style="font-size: large;">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. </span></div>
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<span style="font-size: large;">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. </span></div>
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<span style="font-size: large;">But when I took it out from the oven, the oil dried up a bit. </span></div>
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<span style="font-size: large;">So I think must be this recipe has lots and lots of butter..and chocolate oil! </span></div>
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<span style="font-size: large;">Very yummy, moist and fudgy brownie tart. <br />It didn't dry up at all even though I overbaked 10-15mins..</span></div>
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<span style="font-size: large;">Very rich and very chocolatey.. </span></div>
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<span style="font-size: large;">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.. ;) </span> </div>
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<br />Faithyhttp://www.blogger.com/profile/11389566076963800125noreply@blogger.com3tag:blogger.com,1999:blog-2691107354521190985.post-79641028110111256992015-10-05T09:39:00.000+08:002015-12-22T11:48:29.370+08:00TBB: Banana Split Chiffon Cake <div style="text-align: center;">
<span style="font-size: large;">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. </span></div>
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<br />Faithyhttp://www.blogger.com/profile/11389566076963800125noreply@blogger.com0