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Archive for the ‘Candy’ Category

Candy Crush Saga Cake

April 29, 2014 1 comment

Pretty sure this logo needs no further introduction..

candy crush 3

This is to encourage those who are obnoxiously “stuck” in certain levels. Do not be disheartened!

candy crush cake 1

Also, to those who do not participate in candy crush activities, i ask for tolerance towards all those pesky “CANDY CRUSH SAGA requests. Do have sympathy to your fellow facebookers who are pulling at their hair trying to “level up”.

candy crush cake 2

Cheers!

Homemade Sprinkles

July 18, 2013 3 comments

Ever since Baby Caitlyn started her solids, I’ve been really watchful of what she eats.

I go out of my way to ensure that all her meals were homemade and prepared with the freshest ingredients that were free of unecessary toxic chemicals. Yes, i am one of those pesky mothers who insist on organic produce.

I want her food to be healthy, wholesome and nourishing. I don’t want her to grow up mindlessly eating sugar laden cereal for breakfast, fast food burger and fries for lunch and takeaway pizza for dinner.

I want her to respect and enjoy food (and its preparation), the way I’m enjoying myself making meals daily for my family.

Geez, how can all the above sentences start with “I” when it’s all actually about her?

To be fair,  I (there I go again…) also dont want her to be the “weird” kid singled out at school with steamed brusselsprout in her lunch box.  I want Caitlyn to be the “cool” kid with the sprinkled chocolate bread in her lunch box.

Like so:

donut with homemade sprinkles 1

Made of icing sugar and cornstarch, this sprinkle is free of synthetic dyes, wax and whatever unpronounce-able ingredients that plague the storebought variety.

I used raspberry juice for the pink sprinkles,  and purple sweet potato for the purple one. banana chiffon with homemade sprinkles 9

I’m really excited about this. I bet i can make the whole spectrum of colors with other fruit juices and vegetables out there.

So come on, bring out the child in you and sprinkle some fun on your food!

Home made Pink sprinkle:

2 tablespoon of icing sugar

1/4 tsp of cornstarch

1 – 2  tsp of raspberry juice (strained of seeds)

Mix the ingredients together to form a thick batter of pipe-able consistency. The consistency of the batter should “sheeting” (batter should fall in sheets when lifted with spatula).

Fill your pipping bag with the batter. Cut ever so small an opening.

Pipe the batter in straight lines across a pre-greased parchment paper.

Let the piped sugar dry. It will harden as it dry

The sprinkle is ready to use.

 

 

Chocolate Bread Recipe:

This is actually a recipe for a doughnut, but instead of frying, i decided to bake it instead.

Recipe taken from Resep donut Ala Jco by Fatmah Bahalwan

A

225 grams bread flour

7 grams instant yeast

150 ml water

0.25 tsp salt

Mix the ingredients together and set aside to proof for 90 mins.

 

B:

50 gr bread flour

30 grams sugar

15 grams milk powder

30 grams shortening

1 egg yolk

Mix ingredients B together, then knead it into ingredients A.

Preheat oven to 170 degree

Continue kneading till the dough is no longer sticky and is elastic.

Set aside to rest for 10 minutes.

Shape the dough into balls and let it proof for another 30 mins

Bake at 170 degree for +- 15 mins.

When the bread is cooked and cooled, dip it into the chocolate and sprinkle the sprinkles.

 

 

 

 

 

 

Pink Macarons

June 26, 2013 3 comments

Said relative who recently opened a cafe wanted macarons on her menu. And again, i was tasked to experiment with recipes for both shell and filling…

So here you go!

macarons 1

I’m not exactly an expert on macarons.

macaron 4

But i hope these are good enough to display..

macaron 3

Laduree’s Macarons Framboise 
Raspberry Macarons 
Taken from Not So Humble Pie
Yields approximately 50-60 1″ cookies


Macaron shells 
275g (2 3/4 cups + 1 tbsp) ground almonds (almond flour)
250g (2 cups + 1 tbsp) confectioners (icing) sugar
210g (6 1/2) egg whites (I used fresh egg whites)
210g (1 cup + 1 tbsp) granulated sugar
a few drops red or maroon food coloring gel

To make the macaron cookies. Preheat your oven to 300°F with an oven rack in the lower third (If your cookies tend to burst, move the rack higher. If your cookies tend to brown, move the rack lower).

Combine almond flour and confectioners sugar together in a food processer and blend thoroughly. Sift the mixture through a medium gauge sifter to remove any lumps or large pieces of almond and repeat until fine.

In a large clean dry mixing bowl, beat your egg whites until foamy and then slowly add the granulated sugar beating on medium speed. Once the sugar has disolved, increase speed to medium high and beat until a thick glossy meringue forms. Add the food coloring and beat briefly to combine.

With a large flat rubber spatula, fold one third of your sifted almond/sugar into the egg whites until combined. Repeat, until you’ve added all the almond mixture. How much mixing beyond incorporation is the tricky part to describe.

If you’re used to my most recent macaron recipe, you’ll find that this recipe needs a few strokes more mixing. The batter is thicker and packs a lot of air and if you don’t deflate it during mixing your shells may have nipples or crack.

Pipe your cookies onto parchment or silicone baking mats (I used parchment and a Ateco round #11 tip) and then allow to rest for 10-15 minutes before baking.

Bake one sheet at a time for 15 minutes. To prevent hollows, I recommend snatching one cookie from the oven and breaking it open prior to removing the cookie sheet. If the insides are still overly moist or molten, leave the cookies in the oven for 1-5minutes longer until the insides are set. This will prevent the insides from collapsing during cooling and forming hollows.

Allow the cookies to cool completely on the baking sheet.

Fill the cookies with a small dollop of jam and then arrange in an air tight container. Refrigerate the cookies for a minimum of 24 hours to mature. Then bring to room temperature and serve.

Christmas Tree Waffles

December 19, 2012 4 comments

I wish I could say this is my bright idea. but it wasn’t. I saw this on Pinterest a while ago, but somehow couldn’t find the link back to the person who came up with this.

Christmas waffle 1

But at least, i managed to replicate it.

I used pandan flavoured waffles for this.

And topped it off with a starfruit.

Happy Christmas everybuddy!

Christmas waffle

 

 

Pandan Waffles

Recipe taken from Cuisine Paradise

Ingredients:
125g All-purpose Plain Flour
50g Caster Sugar
1.5 Teaspoon Cornflour
1/4 Teaspoon Salt
1/2 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1 Egg, yolk and white separate
100ml Coconut Milk
80ml Drinking Water
1/2 – 3/4 Teaspoon Pandan Paste
30ml Salad/Vegetable Oil

Method:-

1. In a mixing bowl, whisk in coconut milk, pandan water(pandan paste mix with 80ml drinking water), oil and egg yolk till well-combined.

2. Using another bowl, sieve in all dry ingredients such as flour, sugar, salt, baking powder, baking soda and cornflour.

3. Next using a whisk, stir in wet ingredients into the flour mixtures till the batter is slightly lumpy and thick.(do not over mix at this stage)

4. Whisk Egg White with pinch of cream of tartar on medium speed using electric whisk till stiff peaks.(done is about 3 – 5 minutes. To test overturn the bowl and the white should remains without falling)

5. Gently fold white into the flour better till incorporate.

6. Preheat waffle iron and ladle 1 to 1.5 scoop(depending on the size of the scoop) of batter onto hot waffle iron. Cook according to the machine instruction manual until golden brown.

7. Serve hot with honey, jam, kaya, chocolate and etc.

Christmas is here! (almost)

December 8, 2012 4 comments

So i had a mini pre-christmas gathering yesterday. It was for a party of 10.

I would have loved to cook and bake myself silly. But i decided to abandon that over-ambitious idea. I decided it was almost impossible to be running back and forth from kitchen to baby’s room while food was cooking, or burning on the stove.

So i decided to bake. I decided it was less of a fire hazard for things to be baking in the oven rather than cooking on an open flame..

So here’s what we had.

1. A log cake

log cake

 

I have no inkling to the relationship between Christmas and log cakes. Why do people bake log cakes at Christmas?

I would have googled it, but really, i am too stoned right now to do anything productive.

Nevertheless, i followed cue. So, there was a log cake for my party.

2. Rudolph and Frosty

rudolph and frosty1

Now,at least,  i know about these. Rudolph, Santa’s red nosed reindeer. And of course Frosty, the snowman.

While these are not the best looking pictures around, and i am seriously contemplating not putting any post about them up. I am glad i did it. Cause I’m sure, it will be something i would love to look at down the road =)

 

 

 

 

 

Star Studded, Caramel Walnut Cupcakes

September 28, 2011 6 comments

It’s been a while since i made cupcakes, so i thought why not?
I havent really found a vanilla cupcake recipe that i really really would fall back upon, but if my memory served me right, the Magnolia Bakery’s one wasnt too bad.

So using that as the cupcake, i have topped one with some homemade caramel and walnuts,

I havent really mastered the arts of caramel making, so i wont be posting the recipe.

This recipe seemed pretty runny when i frosted, but then again, it was also still warm. It did kinda thicken up after some time.

As for the walnuts, they were just toasted for a bit in the oven. I wanted to make candied walnuts, but got too lazy to go about doing it.

This next cupcake is for the little niece,

A star studded cupcake for the little star.

She wiped out the star gummies on this cupcake. And the frosting. 

The cupcake was pinched, crumbled and squeezed. I dont think she ate any of it. LOL

All packed up and ready to go !

Magnolia”s Vanilla Cupcake

Taken from foodnetwork.com

Ingredients

Cupcakes:

Icing:

  • Vanilla Buttercream, recipe follows

Directions

Preheat oven to 350 degrees F.

Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.

In a small bowl, combine the flours. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.

Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Salted Pretzels Chocolate Buttons

July 10, 2011 9 comments

I’ve had my eyes on these chocolate buttons for the longest time. It must have been a couple of Christmases ago when i first saw them at First look, then cook.

Yup. Not even last christmas, which was almost 8 months ago. The christmas of 2009. Thats 20 months ago. Talk about proscratinating.

And all u need is some pretzels and M&M’s, and some Hershey Kisses. I used Cadbury’s Candy Chocolate though. It still works beautifully.

And you won’t believe how easy it is! Just place the chocolate onto the pretzel, bake it a bit to get the chocolate melting, and push your M&M’s in!

yuumm!!

Salted pretzels and chocolate. Can we ever go wrong with those?

Salted Pretzels with Chocolate

 

Cookie Dough Truffles

April 30, 2011 14 comments

This post is inspired by the cookie dough with the hard boiled egg i made yesterday. Even though it was unbaked, using cooked egg means that it was salmonella free and safe for consumption.

Shamefully, no one but the bakers know the wonders of unbaked cookie dough. The rest had to eat it baked.

This cookie dough truffles however, will change that.

With no raw egg, and no raw flour, these are even safer havens for the people around me to have a taste of the uncooked cookies that i (the baker) get to indulge in every now and then.

There is a couple of  much experimented (and proven) equations that i’ve had since i started baking. They go something like this.

Peanut Butter + Chocolate = Winner.

Chocolate + Salt = Bigger Winner.

These truffles, composed of the three components of peanut butter, crushed salty pretzel sticks and chocolate chips just scored a hat trick.

They are then enrobed in more chocolate, and (if you fancy), sprinkled with more sea salt. Yes, i tend to get over-indulgent.

So please, make these and let the people out there know the perks of a baker in the world of raw cookie dough!

Peanut Butter, Pretzels and Chocolate Chip Truffles

4 TBS Butter

1 C Peanut Butter

1 C Confectioner’s Sugar

1 C Crushed Pretzel Sticks

1 C Chocolate Chips

For coating:

1/2 Pounds Chocolate

1 TBS shortening

For Garnish:

Some Sea Salt

Some Hundreds and Thousands

1. Cream butter and peanut butter together. Sift in confectioners sugar and beat till well combined, scrapping down the sides of the bowl as needed.

2. Stir in pretzel sticks and chocolate chips.

3. Refrigerate cookie dough for about 15 minutes, or till they are easy to handle.

4. Roll the dough into 1 inch dough balls (I used an ice cream scoop) and place them on lined cookie sheets. Cover the balls loosely with plastic and freeze them for another 15 minutes.

5. In the meantime, melt the chocolate with the shortening (I used the microwave at 10 seconds bursts).

6. Drop the frozen balls into the melted chocolate, and sprinkle with desired toppings ( I used seasalt and hundreds and thousands)

Nuts and Seeds Torrones

April 14, 2011 19 comments

Never in a million years would i think that i would attempt making something like this,

A chewy vanilla nougat of egg whites and sugar, holding together a medley of nuts, seeds and dried fruits.

Also known as Torrone, this candy can trace its origins to its Italian roots.I know i am being severely out of season here by making this right smack in the middle of April, because these holiday candies are usually served around Christmas.

 It’s okay though, these can be my personal Easter candies.

I came across a bakery selling these nougats a few months ago, and have been breaking the bank buying them regularly to get my sugar-nut fix. Despite that, i wasn’t anywhere near to attempting them as i have heard numerous sticky messes that these candies brought upon its creator. Especially if they came unarmed with edible wafer papers. 

You can’t really serve these torrones without its wafer clothing, cause they will never get out of the pan, and they will probably stick to any and every surface they meet.

Despite all those warnings, this unwafered creator was unwavered.

Actually, my turning point came when i received a bag of salted almonds. I cant think of anything better to use these almonds up. Moreover, what’s a few egg whites and sugar in comparison to the bank breaking nougats i have been buying for months anyways?

So i rolled up my sleeves and gathered my hair in a tight ponytail ( pls do this, the last thing you want is gooey egg whites getting in your hair) and braced myself for the rocky road ahead.

 

As mentioned, I couldn’t find any of the edible papers which traditionally cover the surfaces of the torrones. So, i’ve decided on a coat of white chocolate, melted and spread on a pre-greased and pre-lined tin.

You want to have the base of your lining with overhang too. Mine was stretched all the way to cover the walls of the tin. This makes the torrone to be pulled out easily.

Over the white chocolate, you pile on the cooked torrone complete with its nutty company.

I would gladly have taken pictures of the process of heating up the sugar and egg whites here. But really, the window of temperature at which the cooking sugar should be poured into the egg whites is so critical that i couldn’t really afford to have my attention diverted to my camera.

But i can at least show you my nuts (no pun intended), can i?

A jumble of confused salted almonds, pistaschios, sunflower and pumpkin seeds and dried cranberries all thrown together.

Next, you want to cut out a piece of parchment, the size of the tin base and spread some melted white chocolate on it.

By placing this facedown over your torrone, this will act as the top “clothing” layer.

You then chill the whole tin for a bit for the chocolate to harden, then you can peel you parchment like so

Lift the torrone by its overhang,

And cut into bars

That wasnt too bad was it?

Did i convince you yet?

So go on, make this Christmas favourite on Easter,

Nuts and Seeds Torrones

1/2 C sugar

1/4 C + 1.5 TBS Corn Syrup

1/4 C Water

Pinch of Salt

1 Egg White

1 TBS Vanilla extract

1.5 C of Mixed Seeds, Nuts, and Dried Fruits 

Some white chocolate, melted

Grease your tin (I used an 8×3 ) lightly with cooking oil and line the base of your tin with at least two of the sides extended (You will use this to pull out your torrone).

Melt some white chocolate and spread it over the pre-lined base

Combine sugar, corn syrup , water and salt in a saucepan, and cook over low to medium heat, stirring occasionally, till sugar dissolves. Attach a candy thermometer at the side of the pan, and let the sugar boil away without stirring till it reaches a temperature of 315 F.

While waiting for the sugar to come to temperature, put the egg white in a clean bowl.

With an electric mixer, whisk your egg white on medium speed till it reaches a stiff peak but not dry consistency.

When the sugar reaches 315F ( I waited for the sugar temperature to reach 290 F before i started whisking my egg white. Whisked egg white which has been left too long will separate), pour  the sugar mixture into the egg white while whisking continuously.

Continue beating the mixture till it gets heavy and gloopy and the bowl gets cool to the touch. Beat in the vanilla extract. Scrape the sides of the bowl and pour in the nuts and seeds. Mix till well combined.

Scrape the mixture into the prepared tin with the chocolate base (Do this quickly, the egg whites hardens further as it cools). Spread the mixture evenly across the tin. Set aside.

Cut out a piece of parchment the exact same size as the base of the tin. Spread some melted white chocolate over it and place it face down into the tin, over the torrone.Press the parchment down making sure that every of the torrone surface makes contact with the chocolate.

Chill in the refrigerator till chocolate hardens. Lift up the torrone from the tin.

Cut into bars and enjoy!

Store in the refrigerator for up to a week.

Saltine Cracker Toffee

April 4, 2011 15 comments

How would you categorize these?

Are they cookies?

 

Or more like Candies?

I say candies.

Growing up, i have always had a preference over candies with a little crunch on it. The crunch could be anything from  rice krispies studded candy bars, or even the cookie bits from Hershey’s cookies and cream chocolates.

These saltine cracker toffee, with the saltine cracker bases promised just the crunch that i was looking for in my candies. And of course, with the word “salt” in “saltine”, these crackers are savoury. I am a religious dessert salt sprinkler, so you can pretty much guess how this candy is totally up my alley.

So there we have it. Savoury saltine crackers  blanketed with toffee and given another coat of chocolate.

Do you think you are ready for that?

Using dark brown sugar instead of the regular white, the toffee colour came out a perfect amber. The rich colour was reflective of the stronger caramel, and buttery taste. Everything was good, except for the fact that you gotta wrestle a bit with the toffee. The toffee is slightly sticky. Just slightly though, nothing major.

So the next time i am making these, i will be sure to practice a little restraint, and cook my sugar just a little longer before i pull it out of the oven. I would also wanna spread the toffee just a bit thinner. I think reaching the hard candy stage and a thinner layer of the  toffee would give it the light, brittle snap rather than a chewy one that was kinda tacky. It will at least be something that my dentist would approve of a little bit more.

So till then, these will have to do. And of course, let’s not forget my crazy fixation over the extra salt over the chocolate. I wouldn’t even consider it as being optional.

40 salted saltine crackers or enough to line your pan
1 cup unsalted butter
1 cup packed brown sugar
2 cups milk chocolate or semisweet chocolate chips
(optional) 3/4 cup chopped pecans

*You can either use salted butter or salted saltines but not both. I used salted crackers and unsalted butter in this one.

Preheat oven to 400 degrees and line a cookie sheet or jelly roll pan with saltine crackers in a single layer. 
 
In a small pot combine sugar and butter and bring to a boil. Once mixture is at a boil, continue boiling for 3 minutes. Mixture should be a deep caramel color. Immediately pour over saltines and spread to cover crackers completely.

Bake at 400 degrees 5 to 6 minutes. It will get all bubbly. Remove from oven and sprinkle chocolate chips over the top and let sit a couple of minutes to melt. Sometimes I melt the chocolate chips in the microwave for about 1 minute then spread it on. Spread melted chocolate and top with chopped nuts if desired. Cool completely and break into pieces.