I am quite the oddball in the family. As a kid, my popsicles are always in alternating shades of red (strawberry) and orange. This is a deviation from the family’s standard of dark brown , chocolate popsicles.
I caved in once, and conformed to the norm, and immediately regretted my decision as i took my first bite. I was missing the bright, refreshing, and tangy flavours of my fruit based pops! And from then on, i’ve nevered wandered, and always stood tall and proud with my vibrant coloured treat admist its dull coloured counterparts.
So fast forward to present day, one of my favourite things to do in baking is to zest lemon peel. I love inhaling the citrus smell of that squirt of fresh juice as i pressed my zester against the skin of the lemon. Juicing lemon juice is pretty fun too. I lean my weight against the juicer to exert the maximum pressure to wring out every last drop of lemon juice.
And that brings about today’s choice of baking, the lemon bundt cake.
And whilst the cake baked away in the oven, i settled myself with a morning warm lemon tea
And when it comes to bundt cake, i know exactly where to seek my recipe from. The food librarian with her series of ” I like Big Bundts“ has a very comprehensive library when it comes to bundts. The original recipe (from Martha Stewart) called for Meyer Lemons. I’ve never seen a Meyer Lemon in Jakarta before, so regular ones will have to do for this.
Ah, the glaze, the citrus flavours of the bundt cake came mainly from the glaze. The cake batter only had lemon zest in it while the glaze had both lemon zest and juice. As you would have guessed, the glaze was both sweet and tangy, and would totally zest your mornings into fanci-ness.
And of course the mandatory circus work of pouring glaze and taking pictures with my favourite two hands, which leads to some unevenes in the division of glaze across the whole cake surface
I am cutting myself a slice from the part of the cake with MORE glaze of course, and shall save the slices with the trickly glaze to the dieters.
The cake was baked to a perfect golden brown, texture wise, it is rather dense, and not fluffy soft. I think i might have overbaked it, cause the edges became quite crispy and cookie like. And i think i enjoyed picking at these crisp crumbs more than i did the cake!
A cup of lemon tea and a slice of lemon cake for a Friday breakfast!
(Recipe taken from Martha Stewart)
Makes 2 loaves
I made 1/2 the recipe and baked it in 10-cup Bundt cake pan.
- FOR THE CAKE
- 1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans
- 4 cups sifted cake flour, plus more for pans
- 1 teaspoon salt
- 4 teaspoons baking powder
- 2 3/4 cups sugar
- 8 eggs, room temperature
- 1 cup milk, room temperature
- 2 teaspoons pure vanilla extract
- Zest of 1 Meyer lemon
- FOR THE GLAZE
- Zest of 1 Meyer lemon
- 2 3/4 cups confectioners’ sugar, plus more if needed
- 1/4 cup fresh Meyer lemon juice
- Preheat the oven to 325 degrees. Butter and flour two 9-by-5-by-3-inch loaf pans and set aside.
- Sift the flour with the salt and baking powder two times and set aside.
- With an electric mixer, cream the butter until fluffy. Add the sugar gradually, beating until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Add the flour mixture to the butter mixture, alternating with the milk and vanilla. Stir only until thoroughly blended. Gently fold in the zest.
- Pour batter into the prepared pans and level tops with an offset spatula. Bake for about 1 1/2 hours, until a cake tester comes out clean. Let the cake cool in the pan about 10 minutes; then remove to a wire rack to cool thoroughly.
- Make the glaze: In a medium bowl, whisk all glaze ingredients to combine. If necessary, add additional confectioners’ sugar to desired consistency.
- Pour glaze on top of cakes and serve.
Apparently these chocolate cake sandwiching white buttercream are called Devil Dogs.
I don’t know how how the name came about, but as the pioneer woman mentioned, these are typically Ding-Dongs, without the chocolate coating.
Let’s go step by step on these
First up, we bake a chocolate sheet cake. And i must say, this cake is really moist and veerrryyyy delicious.
To which we cut squares from, to make each individual dog. You will be getting quite a few scraps from this. That’s okay, i am sure you know what to do with them. For me, i eat them to give me the energy to finish the rest of this task.
Next we squeeze a bit of frosting on each square,
then, a second square of chocolate cake goes up
A second, mini squirt of buttercream
And a final glace cherry to top it off.
And before i go on, the buttercream here is not your average swiss, italian, or american buttercream. Instead of using egg whites, this buttercream uses a bit of cooked flour. * Recipe follows.
Making buttercream this way is a bit new for me, and taste and texture wise, it deserves a double thumbs up !
(Taken from Pioneer Woman)
- FOR THE CAKE:
- 2 cups Flour
- 2 cups Sugar
- ¼ teaspoons Salt
- 4 Tablespoons (heaping) Cocoa
- 2 sticks Butter
- 1 cup Boiling Water
- ½ cups Buttermilk
- 2 whole Beaten Eggs
- 1 teaspoon Baking Soda
- 1 teaspoon Vanilla
- FOR FROSTING:
- ½ cups Finely Chopped Pecans
- 1-¾ stick Butter
- 4 Tablespoons (heaping) Cocoa
- 6 Tablespoons Milk
- 1 teaspoon Vanilla
- 1 pound (minus 1/2 Cup) Powdered Sugar
In a mixing bowl, combine flour, sugar, and salt.
In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.
Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever.
That’s the Best Frosting I’ve Ever Had
- 5 Tablespoons Flour
- 1 cup Milk
- 1 teaspoon Vanilla
- 1 cup Butter
- 1 cup Granulated Sugar (not Powdered Sugar!)
Bake your favorite chocolate cake and let it cool.
In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix is. Remove from heat and let it cool to room temperature. (If I’m in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) It must be completely cool before you use it in the next step. Stir in vanilla.
While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don’t want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream.
Grab a spoon and taste this wonderful goodness. If there is any left after your taste test, spread it on a cooled chocolate cake.
Cut yourself a piece and put it on a pretty plate. Grab a fork and prepare to experience the most divine pairing you can imagine. This frosting on chocolate cake is to die for. Sure, the recipe sounds strange — it has flour in it — but it’s sublime. Try it, you’ll see. You’ll love it so much you won’t go back.
Let’s have a toasty good time with these!
Banana Flambe Toast
Chocolate Almond Toast
Sunny Side Up Toast
Ice Cream Toast
And in case you were wondering, no, i didn’t make these. I don’t think i have ever mentioned it in this blog, but i am currently working for a chain of restaurants, and these toasts are part of our menu items!
It was only when i tried typing “cappuccino” that i realized that i didn’t know how to spell it. The word looks kinda odd, with the double “P”s and double “C”s.
But that don’t matter, cause this is a food blog, not a spell check.
So what about this brownies? Besides being a spell challenger?
Well, for one, it is frosted with white chocolate ganache.
I don’t know if u have noticed, but brownies, in their darkest and fudgiest glory, are usually served on its own.
But this brownie is a step up from all the common brownies out there.
Also, let’s not downplay the coffee in this, cause coffee powder in this brownie is a big winner and in my opinion, not optional. The coffee fragrance in this was strong, yet not overpowering, and it gave another dimension, and a slight (very slight) bitterness to what could otherwise be a cloyingly and blandly sweet dessert.
And not to mention the extra caffeine boost so much needed for a Monday morning such as today.
So if you find yourself dragging your feet to work, this might just be your solution
Taken From Amandeleine
- Nonstick vegetable oil spray
- 1/2 cup (1 stick) unsalted butter, diced
- 3 ounces unsweetened chocolate, chopped
- 1 1/2 cups sugar
- 3 large eggs
- 2 tablespoon instant espresso powder
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 3/4 cup all purpose flour
White Chocolate Ganache
- 6 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
- 5 tablespoons heavy whipping cream
- 1/4 teaspoon ground cinnamon
- Brownies: Preheat oven to 325°F. Fold 16-inch-long piece of foil to 8×16-inch strip; place in 8x8x2-inch metal baking pan, leaving overhang on 2 sides. Repeat with another sheet of foil in opposite direction, lining pan completely. Spray foil with nonstick spray.
- Stir butter and chocolate in heavy large saucepan over very low heat until chocolate is melted. Remove from heat; whisk in sugar, then eggs, 1 at a time. Whisk in espresso powder, vanilla, and salt; sift flour over and stir to blend well. Transfer batter to prepared pan.
- Bake brownies until puffed and dry-looking and tester inserted into center comes out with some moist batter attached, about 35 minutes; cool completely in pan on rack.
- Ganache: Place white chocolate in medium microwave-safe bowl. Bring cream to simmer in small saucepan. Pour cream over chocolate in bowl. Let stand 30 seconds, then stir until chocolate is melted and smooth. If necessary, microwave on low power in 10-second intervals until white chocolate is melted completely. Chill until ganache is thick but still slightly pourable, about 25 minutes.
- Using foil as aid, lift brownies from pan. Turn over onto sheet of parchment paper; peel off foil.
- Pour ganache onto center of brownies; spread to edges (some may drip over). Sprinkle with cinnamon. Chill until ganache is set, at least 2 hours. (Can be made 2 days ahead. Cover and keep chilled.)
- Cut brownies into 4 strips. Cut each strip crosswise into 5 or 6 pieces, or cut each strip into 6 triangles.
Its the weekend again! which means i get to muck around in the kitchen the whole day without the usual weekday morning rush. Translated, that means i get to spend some precious time with yeast and play some dough.
I have decided to go on savoury for this one, since all of us know that there is enough dessert items in this blog to last us a couple of lifetimes. So i settled on this bacon and cheese bread from Happy Home Baking – A loaf bread studded with bacon bits on topped with shredded cheese.
I’ve made a few changes though, making do with whatever i had in my pantry. I subbed bacon for canned luncheon meat (or better known as SPAM), mozarella cheese for cheddar, and added my own dried herbs to the party.
So i kneaded the dough and waited for the first rise, and kneaded, and waited some more for the second rise, (now you see why i need the weekend?) before i was able to pop them into the oven.
I was really surprised by how much further the dough grew in the oven. What went in as an average heighted loaf, promised a much taller outcome. A good payoff, to put it in financial terms.
The only drawback i had on this was the kink at the sides of the bread. Instead of a square loaf, my loaf had a waist, which i suspect was due to me taking out the bread too soon.
Nevertheless, i am still pleased at how cottony soft and moist this bread turned out. It’s a good contrast the to slightly crusted cheese on top. Needless to say, between the cheese and luncheon meat, this bread is good enough to be eaten on its own.
So go SPAM!
(Taken from Happy Home Baking)
3 slices of bacon; finely chopped
1/2 tsp black pepper
250g bread flour
15g caster sugar
1/2 tsp salt
1 tsp instant yeast
150ml water, lukewarm
20g unsalted butter
40g grated mozzarella cheese
1/8 tsp black pepper
some dried parsley
- Pan-fry finely chopped bacon over low heat, until brown and crisp. Drain off any excess oil and mix in the black pepper. Set aside to cool.
- Place all ingredients B, except the butter, in the pan of the bread machine (according to the sequence as stated in the instruction manual of your bread machine). Select the Dough function of the bread machine and press start. After about 8mins of kneading (the ingredients should form a smooth dough by now), add in the 20g of butter. Let the machine continue to knead the dough. After the kneading cycle has stopped (20mins), Stop and Restart the machine. Continue to let the machine knead for another 10mins.
- Add in the bacon and black pepper mixture and let the machine run for another 1~2 mins until the bacon mixture is incorporated into the dough.
- Stop the machine and remove dough from the bread pan. Shape the dough into a smooth round and place in a lightly greased mixing bowl, cover bowl with cling wrap and let dough rise till double in volume for about 80 ~ 90 mins.
- Remove dough and give a few light kneading on a lightly floured work surface. Press out the trapped air as your knead. Shape into a round dough and cover with cling wrap, let the dough rest for 15mins.
- Flatten and roll out the dough into a rectangular shape (20cm by 15cm). Roll up swiss roll style and pinch the seam in place. Place dough in a loaf pan (size, 7.5″x4″x4″, lined with parchment paper, both bottom and sides), seam-side down. Cover with cling wrap and let dough proof for 50~60mins or until the dough reaches about 90% of the height of the pan.
- Sprinkle top with grated cheese, black pepper and some dried parsley.
- Bake at preheated oven at 190 degC for about 30mins until the bread is golden brown all over. Cover the top with a sheet of aluminum foil if the surface browns too quickly.
- Remove from oven and unmold immediately. Let cool completely before slicing.
Recipe adapted from 孟老师的100道面包
Pictures don’t exactly do these blondies justice. With no frosting or any of the usual studded chocolate chips, or dried fruits, these blondies look plainer than Jane.
But underneath that simple exterior, these blondies sure packed up a HUGE deal in the flavour department.
There might not be any visible embellishment in these brownies, but take a bite into it and be prepared to be pleasantly greeted with a creamy and textured experience in the form of shredded coconut.
I have used freshly grated unsweetened coconut in these to double up on the flavour.
I simply loved how the flavours from the white chocolate and the coconut seemed to meld. The combination worked, and the resultant blondie was something that was altogether fudgy from the white chocolate, and chewy from the coconut.
Of course, we can’t be excluding the white crackly top, which always promises the densest of the moistest brownies.
So if you are looking into something to jazz up your white chocolate fudgy blondies, or give it a somewhat tropical kick, these are definitely worth a try!
(Taken from Brown Eyed Baker)
Yield: 24 brownies
Prep Time: 25 minutes | Bake Time: 30 minutes
1-1/3 cups all-purpose flour
1 teaspoon salt
11 ounces white chocolate, coarsely chopped
1 cup (8 ounces) unsalted butter, cut into 1-inch pieces
1½ cups granulated sugar
½ cup packed light brown sugar
5 eggs, at room temperature
2 teaspoons vanilla extract
1 cup shredded coconut
1. Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9×13-inch glass or light-colored baking pan. Line the pan with parchment paper.
2. In a medium bowl, whisk the flour and salt together.
3. Put the white chocolate and butter in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.
4. Add 3 eggs to the white chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.
5. Sprinkle the flour mixture and the coconut over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour and coconut mixture into the chocolate until just a bit of the flour mixture is visible.
6. Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then lift them out of the pan using the parchment paper. Cut into squares and serve.
7. Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.
I have always had the impression that muffins in general are practical breakfast items. Unlike their petite counterpart, Miss Cupcake with her fancy dress-ups, muffins are effortless, and they are also ready in no time at all.
But sometimes, practicality can be boring. Yet, with the time constraints imposed on the everyday morning rush, practicality is indispensable.
So u can pretty much imagine my delight when i saw these muffins from daily delicious. I think these muffins make good compromises between practicality and boring.
Muffins with coffee glaze.
I love how glazes dry up. They are fuss free and they are no-smudge. You dont have to worry about getting them all over your hands, or your face. or your hair.
I also love how easy glazes come together. With this, some instant coffee gets dissolved in some hot water, to which icing sugar is added into the mixture to get them into that drizzling consistency. No heavy whipping required here, in fact, i managed to get everything incorporated just by a whisk of my fork (not even a balloon whisk).
Glazes aside, these muffins are also wonderfully moist and soft. And i think it has got to do with the the brown sugar, which is known to attract more moisture than the regular white.
I am also fancying the petite sizes these nuggets come in. They appear innocous and are warm in inviting the strictest of the dieters.
But of course that doesnt guarantee that you will be able to stop at one!
Beat butter salt and sugar together until light in color, add the egg, beat to combine.
Pour the honey into the butter and beat to combine.
Add the flour to the butter in 3 parts, alternating with the Crème Fraîche.
Divide the batter into prepared pans.
Bake for 15-17 minutes or golden and spring when touch lightly.
Let the muffin cool on a wire rack.
Mix the hot water and instant coffee granule together, add the icing sugar and stir to combine.
Drizzle over the muffin and serve with a smile^^.