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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