67 posts tagged “baked”
Got 2 rolls of Oreo Cookies lying at the kitchen counter taking up space hence baked this :) Recipe.
Wanted to bake this long time ago but never really got to it. Now with a bigger oven it's time to try. Am really glad Leonard loved it as it took me so much effort & time to bake this !!!
Wanted to test the Spar mixer SP-800's performance on whisking egg whites. Had a little coconut milk & some gula Melaka in the fridge hence baked this early in the morning before Erin woke up.
Yielded 4 mini chiffon pans. Gave one to Poh-Poh at Unit 335 & another one to Angie.
Leonard liked it as he said this is his first time eating Gula Melaka Chiffon & it's unique :)
Baked some cupcakes for Erin's 2nd Birthday.
HAPPY BIRTHDAY, ERIN... MUMMY LOVES YOU A LOT !!!
Recipe is from Tempt – Cupcakes to Excite by
Betty Saw
A savoury cheesecake that is refreshing treat at any time of the day
Ingredients :
100g self-raising flour
2 t baking powder
110g butter (diced small)
100g castor sugar
2 eggs (large, beaten with a fork)
50g cheddar cheese (finely grated)
1 dsp milk
Topping :
40g Parmesan cheese (grated)
Method :
(1)
Sift self-raising flour & baking powder together
(2)
Cream butter
& sugar for 2 minutes. Add eggs
& sifted dry ingredients. Turn
electric mixer on medium speed for 2 minutes. Beat in grated cheese & milk
(3)
Using a
medium-sized ice-cream scoop, place a scoop of batter in the centre of each of
the paper cases
(4)
Sprinkle top
with grated Parmesan cheese
(5)
Bake in
preheated oven at 175ºC
for 20 minutes or until topping is golden
Note :
Cheddar is a popular cheese with a unique “nutty”
flavour. To grate a small amount for
use, cut the required amount of cheddar form the block into small cubes. Place in a small chopper bowl & blend
until crumbly like breadcrumbs. You can
also grate the whole block cut into cubes in a food processor. Measure out the amount required & freeze
the remainder for future use
Parmesan cheese has a strong flavour. Buy in block & grate as required. The flavour of fresh parmesan is far superior to the packaged pre-grated variety
Baked this in the afternoon as I've pistachios sitting in the fridge nearing its expiry date. Yes, managed to use my new Spar mixer at last :)
A healthy choice of light spongy & moist cupcake, if you replace melted butter with sunflower oil. Pistachio are packed with nutrients & fibre. It is a good source of vitamin B-6, thiamine, phosphorus, magnesium & copper. This nut is cholesterol-free & contains mostly monounsaturated fat.
Ingredients :
75g self-raising flour
½ t baking powder
60g unsalted pistachios
3 large eggs – 70 g each (separated)
110g castor sugar (divided into 2 equal portions)
90ml yoghurt
60g butter (melted & cooled)
A pinch of salt
20g pistachios (coarsely chopped for topping)
Icing sugar (for dusting)
Method :
(1) Line muffin pans with paper cases
(2) Place pistachios in a pepper grinder or small food processor & grind until fine
(3) Sift self-raising flour & baking powder together
(4) Put egg yolks in a small bowl with half of the sugar & whisk with a hand-held electric whisk until pale & very thick
(5) Mix in yoghurt & melted better. Fold in pistachios, sifted ingredients & salt
(6) In a separate bowl, whisk the egg whites until soft peaks form. Beat in remaining sugar & continue beating again until just stiff
(7) Gently fold in the egg mixture, 1/3 at a time into the pistachio mixture
(8) Use a large ice-cream scoop to fill the paper cases evenly with the mixture up to 2/3 full & level surfaces with the back of a teaspoon. Sprinkle with chopped pistachios
(9) Bake in preheated oven at 175ºC for 23 – 25 minutes or until top is golden brown
(10) Remove & cool cupcakes in the pan. Dust with icing sugar, if preferred)
Ha, at last found a recipe to use my new oven after having it installed for more than 1 1/2 months !!! Feeling not too confident with the oven as the functions are very alien to me, even after Sean (Brandt) has come to perform a demo. Had to refer to my scribbled notes & the manual while baking this. Glad it turned out well :)
Hui Chin liked it & even packed some home *happy*
Recpe from Betty Saw's Cookies Galore.
Ingredients :
250g plain flour
200g self-raising flour
2 large eggs
1 small egg yolk
250g butter (room temperature)
Pinch of salt
1t grated orange rind
1 ½ T cold orange juice
Pineapple jam (rolled into small balls)
75 small coloured paper cases
Black poppy seeds
Method :
(1) Sift together the plain flour & self-raising flour
(2) Beat together 1 egg & egg yolk. In another bowl, beat the remaining egg & set aside for glazing
(3) With an electric mixer, cream the butter until light & soft. Stir in the sifted flours & salt & mix on low speed until blended
(4) Add the beaten egg mixture together with the orange rind & juice. Beat on low speed for 15-20 seconds until well combined
(5) Roll the dough into 2cm balls. Flatten each ball & fill it with a ball of pineapple jam. Seal well & place in the paper cases, sealed side down. Arrange the cases on baking trays. Brush with beaten egg & top with black poppy seeds
(6) Bake in a pre-heated 175ºC oven for 20-25 mins until light golden. Cool on wire racks
Had bunch of riped bananas & a packet of near expired chocolate chips. Leonard love the combination so I went surfing online & found a couple of recipes which I improvised. Recipe is a modification between Baking Mad & Cadbury Australia.
Ingredients :
3T melted butter
175g brown sugar
2 eggs (beaten)
3 ripe bananas (mashed)
175g self-raising flour
½ t cinnamon powder
55g milk
110g chocolate chips
75g walnuts (chopped & toasted)
Method :
(1) Grease a 20 x 10 cm loaf tin
(2) Preheat oven to 180°C
(3) In a mixing bowl, mash bananas with sugar until smooth
(4) Stir in sifted flour & cinnamon powder, eggs, butter and milk, mixing well until well combined
(5) Gently stir in chocolate chips and walnuts
(6) Pour into tin and bake for 60 minutes or until cooked through
(7) Remove from oven and cool in tin for 10 minutes
(8) Turn out onto wire rack and leave to cool completely
Very busy in preparation for the move on 20 Dec 08. Hence, haven't been cooking & baking much :( Moreover, Leonard sprained his ankle while playing basketball yesterday evening so I've another baby to take care. He was on MC today so I took the opportunity to bake something simple.
Recipe from The Australian Women's Weekly titled "Cooking Class Cakes Step-by-Step to the Perfect Cake".
250g butter (softened)
275g caster sugar
3 eggs
335g self-raising flour
180ml milk
Pink food colouring
2T cocoa powder
1T milk (extra)
Pink Butter Frosting :
90g butter
160g icing sugar
1T milk
Pink food colouring
Method :
(1) Position oven shelves; pre-heat oven to 180ºC. Grease deep 22cm round pan; line base with baking paper
(2) Beat butter, essence & sugar in medium bowl with electric mixer until light & fluffy. Add eggs, one at a time, beating until combined. Using wooden spoon, stir in flour & milk in two batches
(3) Divide mixture evenly among three bowls; tint mixture in one bowl pink by stirring through a few drops of colouring with a wooden spoon
(4) Using a teaspoon, blend sifted cocoa powder with extra milk in cup; stir into the second bowl mixture
(5) Drop alternate spoonfuls of the three coloured mixtures into prepared pan
(6) Pull a skewer backwards & forwards through cake mixture several times for a marbled effect; smooth surface with metal spatula
(7) Bake cake at 180ºC for about 1hr 15min. Stand cake 5 min then turn onto wire rack; turn cake top-side up to cool
Pink Butter Frosting :
Beat butter in small bowl with electric mixer until light & fluffy; beat in icing sugar & milk, in two batches. Using wooden spoon, beat in a few drops of colouring to tint pink frosting pink
