It’s getting to be too predictable isn’t it?
That i just had to chocolate coat everything and anything.
And today, it’s peanut brittle.
Toasted Salted Peanuts held together by caramel,
and coated with chocolate,
And sprinkled with coarse grained seasalt.
and broken into shards.
Everything was going pretty well, then it hit like a wall, and i was shaken out of my salted chocolate peanut brittle fantasy.
Cause while they the caramel was a gorgeous shade of milky brown, they were harder than nails.
I should have spread the peanuts thinner, and not have such a thick slab. I guess this is what i get for being greedy.
Or maybe it was my caramel sugar, cooked to a temperature too high (300 F)? —–> Can anyone clarify this ?
I had to plunge the tip of my knife, and use my wooden spoon to hammer it in to break them into mini crumbs, then eat with a spoon.
Not a very cool thing to do.
Ps: I will not be posting the recipe for this lil’ misadventure, but pls pls pls, if you have any advice, opinions, and other caramel making tips and tricks, i would glady hear them!
So while everyone needs no introduction to the universally celebrated cupcakes, i shall present cupbreads!
Here in Indonesia, these breads are known as “bloeder”, or sometimes spelt as “bluder”. And I am guessing, from its name, it is probably western influenced. These breads are very much like French Brioche, without small head of a dough on top of it.
Similar to the brioche, the bloeders is very high in both butter and egg content, they are indeed very rich and tender crumbed. I don’t even think you need to chew on these. Besides butter and egg, these bread are also very high in sugar content, which makes it pleasantly sweet tasting even when eaten on its own. But having said that, still, i have decided to fill them up with a generous chunk of milk chocolate. Because really, since i am already eating something sinfully delicious, why not go all the way? LOL
The proofing time for this bread takes a wee bit longer than usual. I suspect it might be because of all that butter and sugar, which might dampen the yeast activities. The total proofing time for this bread was about three hours, and in my tropical weather, that’s considered very, very long.
The dough for these bloeders are also quite different from the dough i am used to. Being high in butter content, these breads are very slimy. My hands kept sliding off the dough as i tried to knead it. Sealing the chocolate chunks within the dough was also not easy with the grease coating all over the dough.
As for the texture of the final product, these breads are so fluffy that you tear a huge chunk off these bread, thinking you will get full after a few mouthful, but in reality, being voluminous looking because of air, these bites just dissolve into nothingness.And you risk looking like a glutton when u reach for your second piece.
I also think i might have overbaked this dough as it turned out quite dry and crusty at the sides, and i must definitely keep closer watch over these next time!
Chocolate Filled Cup Breads
Recipe from an Indonesian cookbook “Roti sisir & Roti Sobek” by Lanny Soechan
15 egg yolks
250 gr granulated sugar
1 kg bread flour
20 gr instant yeast
50 gr milk powder
300 ml fresh milk
250 gr butter
1 tbs salt
some chocolate chunks
some evaporated milk
some chocolate chips
1. Beat egg yolks and sugar till it thickens and turns pale yellow
2. Combine flour, yeast, and milk powder. Add in the egg yolk mixture gradually and stir till well combined.
3. Add in the fresh milk, salt, and butter. Knead till elastic
4. Leave to proof till double in size
5. Punch down dough, cut and weigh each dough to be about 60 gr. Wrap the chocolate chunks within each dough and drop them into papercups. Let it proof a second time till double in size.
6. Brush the surfaces with evaporated milk and sprinkle some chocolate chips.
7. Bake at 160 degree celcius till the surfaces turn a nice golden brown.
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!