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Whipping Cream Cake

September 9, 2018 Leave a comment

In this recipe, I was trying to use up a carton of whipping cream before it goes off. Because food waste is not cool!

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The resultant cake was tender, and moist (sorry for the word “moist”).

 

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I’ve topped the cake with some chocolate ganache which used up even more whipping cream.

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Whipping Cream Pound Cake

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2 tsp Baking Powder

1.5 cups heavy cream.

1 tsp vanilla.

2 1/4 cup flour.

3/4 tsp salt.

3 large eggs.

1 cup sugar

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Preheat oven to 375 degrees
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 In a medium bowl, whisk together flour, baking powder, and salt. Sift flour mixture and set aside
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In a large bowl, (preferably chilled), whip the whipping cream till stiff peaks. Add the eggs one at a time, then the vanilla, beat till well combined. Gradually add the sugar.
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Fold in the flour, and pour into a greased bundt pan. Bake for about 25- 30 minutes, or till fully cooked
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For the Ganache
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1/4 cup whipping cream. 60 grams of dark chocolate (chopped)
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Heat the whipping cream till bubbly. Pour the dark chocolate and stir till they melt. Pour ganache over cake. 
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Categories: Uncategorized

Unicorn Toast

September 1, 2018 Leave a comment

Unicorn Toast Without Food Coloring

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Dear my Unicorn-crazed child,

It was an exceptionally hard week for you.

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Naturally Colored Cream Cheese

Daddy went away on a business trip.

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Rainbow Toast

You had an emergency visit to the dentist.

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Pastel Colored Cream Cheese

And you had a school workload DOUBLE the normal to make up for the previous week you were down with HFMD.

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Unicorn Toast

But the weekend is here. It’s time to rest and play! And a reminder to celebrate every tiny things in life!

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Baby Shark and Unicorn Toast

** I tried to keep this healthy by not using any food coloring.

The Colors were made as follows:

Purple: Cream Cheese with Mulberry Jam
Pink: Cream Cheese with Freeze Dried Strawberry
Yellow: Cream Cheese with Freeze Dried Mango
Green: Cream Cheese with Matcha

 

Buffalo Wings

September 12, 2017 Leave a comment

Buffalo Wings. Not because they are made of buffalos, but because they originate from Buffalo, NY! 🙂
For the Breading:
1/2 Cup All Purpose Flour
1/2 tsp Paprika
1/4 tsp salt
10 Chicken Wings
Whisk together the flour, paprika, and salt. Toss the chicken wings in till well coated. Refrigerate for 60 minutes

Heat enough oil for frying. Fry the chicken wings till golden brown.

For the hot sauce:
1/4 cup butter, melted
1/4 cup hot sauce (Tabasco)

Combine the hot sauce with the tabasco. Coat the fried wings into the mixture. Serve

 

buffalo wings

Categories: Chicken, dinner

Gingerbread Men

January 15, 2015 Leave a comment

“What’s that Mami?”, the little one asked.

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She was pointing to a page on a book I just purchased the day before.

“It’s gingerbread men. They are cookies.”, i told her.

“Cookies? one, mau (want), one” she said. She was telling me she wanted a cookie.

“You want a gingerbread cookie?”

“Mau! (“want” in Indonesian), she said affirmatively.

Seeing that we absolutely had nothing planned for the day. I led her to the kitchen.

We started mixing the dough. It was a foolproof dough, where no chilling was necessary.

I gave her a piece of dough to work with. She rolled it out.

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gingerbread man 2

And started stamping.

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It really didn’t take any time at all.

When the gingerbread men were all baked, we went back to her book.

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“Same!!!” she exclaimed gleefully, placing the cookies right on the spot on the page where the gingerbreads are.

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“Yes, they are the same”, i told her.

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“Gingerbread Men”, i prompted her.

“Men!”, she repeated after me, smiling as she took a bite.

Very forgiving Gingerbread Men Cookie

  • 1/2 cup melted coconut oil
  • 3/4 cup coconut sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 1/4 cups whole wheat pastry flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger powder
  • Directions: Beat together the coconut oil and coconut sugar. Mix in the eggs and vanilla.
  1. In a separate bowl, combine the flour, cinnamon, and ginger.
  2. Gradually add the dry ingredients to the wet ingredients.
  3. Preheat oven to 350 degrees.
  4. On a floured surface, roll the dough out to 1/8-inch thickness, and then cut with gingerbread men cookie cutters.
  5. Place the cookies on a parchment/silpat-lined baking sheet. Bake for 8-9 minutes.
  6. Allow to cool completely
Categories: Uncategorized

Wontons!

January 4, 2015 4 comments

It’s always nice to have company when you are doing something so long and labourious.

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Such is the case, when i made these wonton skins from scratch today.

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All i did was just give her some scraps of dough.

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And she was happy imitating what i did.

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It made the whole cooking process so much lighter, instead of being a chore 🙂

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And two hours later, lunch was served. We had chicken and shrimp wontons 🙂

Wonton skin

1/3 cup water

1 egg

2 cups of flour

1/2 tsp salt.

whisk the egg with the water. in another bowl, sift the flour with the salt. Make a well in the centre and pour the egg mixture in. Mix and knead till the dough turns elastic and smooth. Set aside, and leave to rest for 15 minutes

For the filling

150 grams ground chicken,

100 grams ground shrimp

2 tablespoon sago flour

1 egg

1/2 tsp salt

2 tsp sugar

2 tablespoon soy sauce

5 shallots, chopped and lightly stir fried

1 tsp sesame oil

20 pieces of wonton wrappers

mix the all ingredients together. Place one tsp of the mixture on top of the wrapper, and wrap it up. Continue to do so, until you have finished using up your wrappers. make sure to dust the surface that you will be laying your wontons to prevent it from sticking. Bring a pot of water to boil, drop in the filled wontons, and cook till they float. Fish wontons out of the water and serve.

Categories: Uncategorized

2015 Blueberry Cheesecake

January 1, 2015 3 comments

When your child is as obsessed about blowing candles as mine, you find every reason to bake a cake and place candles on it.

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And when she gives you a pleading face like that,

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You cave in and allow her to stick her fingers into the cake.

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Happy 2015 to all of you ! I wish you the happiest New Year ahead!

Vanilla bean cheesecake with blueberry jam

For the crust:
1 cup all purpose flour
1 tbs corn starch
1/4 tsp salt
1/2 cup unsalted butter, at room temperature
1/3 cup sygar
2 large egg yolks
2 tsp pure vanilla extract

Preheat oven to 350F, generously butter the bottom and sides of a 9 inch springfom pan. Wrap the outside with aluminium foil, covering the bottom and extending all the way up the sides.

Beat butter and sugar with an electric mixer on high until creamy. Add the egg yolks and vanilla. Beat until blended. Reduce the speen to low and mix in the flour mixture just until it disappears and a dough forms. Work the dough with your hands until it comes together in a ball. Chhill for about 30 minutes.
Flour your hands and place the dough in the centre of your pan and begin pressing with the heels of your hands from the centre outward toward the edges, working in circular motion around the pan, and up the sides. Keep pressing until the crust is flat on the bottom. Prick the crust in several places with a fork. Bake the crust just until it’s set and golden (about 15 minutes).

For the cheesecake
1 2/3 cups granulated sugar
1 vanilla bean (about 7 inches long), scrapped
900 gram cream cheese
1/4 cup corn starch
1 tbs pure vanilla extract
2 extra large eggs
3/4 cup heavy cream

For the blueberry jam
250 gram blueberries
1/2 – 1 cup sugar
2 tbs lemon juice
Make and bake the cake crust, and leave it in the pan. Keep the oven on.

Put one 225 grams of the cream cheese, 1/3 cup of the granulated sugar, cornstarch and the scraped vanilla beanin a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, scraping down the sides of the bowl several times. increase the mixer speed to mendium and beat in the remaining 1 1/3 cup of sugar. Blend in the eggs, one at a time, beating well after adding each one. Beat in the cream just until completely blended, be careful not to overmix. Gently spoon batter on top of the crust.

Place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform. Bake until the edges are light golden brown and the top is slightly golden tan (about 75 minutes). Remove the cake from the water bath. transfer to a wire rack and let the cake cool for 2 hours (just walk away!)

LEave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold, preferably overnight or at least 4 hours

Wash and drain blueberries. Over low heat, cook blueberries, with sugar and lemon juice until thick and syrupy.

Spoon over the cheesecake and chill.

Categories: Uncategorized

Ghost Custard

October 28, 2014 1 comment

ghost custard

Boo!

Another kid friendly Halloween special!

These ghost are made of stirred custard. Stirred custards are cooked over the stove top instead of the oven.

It will take you only 5 minutes!

ghost custard 1

When stirred custard have finished cooking, they will be thick. All you have to do now, is pipe your ghosts and add cacao nibs or chocolate chips for “eyes”.

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Yum!

Ghost Custard

125 ml milk
25 sugar
1/4 tsp salt
15 gram arrowroot flour
Cacao Nibs for eyes

Mix all ingredients together. Cook till bubbles appear. Pour custard into pipping bag. Pipe into ghostly figures. Add cacao nibs for eyes

Categories: Uncategorized