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Posts Tagged ‘coffee’

Another Cheesy Post

March 8, 2013 5 comments

After the Oreo Cheesecake and the Strawberry Swirl Cheesecake earlier this year, you might think that i am done with cheesecake for now. After all, it’s only the beginning of March.

But nope, i went ahead and baked two more cheesecake. Even though it’s only the beginning of March.

So that makes it four cheesecakes in less than three months.

I am such an over-achiever sometimes.

So, let’s review my achievements shall we?

JEFFY BDAY

First up,

The good old plain cheesecake with fruit toppings.

JEFFY BDAY 1

Oh, so you noticed the “Happy Birthday” sign!;)

Yup, this cake is made for my dearest, dearest friend, Jeffy.

She was my bridesmaid the day i got married.

She woke up at the ungodly hour of 3.30 A.M that day.

She broke her back picking after my crazy train of a wedding gown.

She held my bouquet, wiped my sweat, fetched me water and food.

JEFFY BDAY 2

Yes, i owed this cake to her.

So, Happy Birthday Jeff!

xoxo.

Okayyyss. so there goes one, let’s move on to the other.

The Coffee Chocolate Cheesecake

coffee chocolate cheesecake

uh-huh, uh-huh. It’s cheesecake again, with coffee and chocolate this time.

coffee chocolate cheesecake 1

\And topped with chocolate rubbles.

coffee chocolate cheesecake 2

“Why did you make another cheesecake?” you ask?

Well, no particular reason.

I just wanted a coffee cheesecake with chocolate rubbles on it.

Geez. what a cheesy post. Sorry guys, you see It’s 5.47am, and i just fed my daughter. I am going back to bed now (PS: no judging. it’s Saturday!!). nite nite peeps!

Recipe taken from Use Real Butter
Abbey’s Infamous Cheesecake

crust
2 cups / 180g plain cookies
4 oz butter, melted
2 tbsp / 24g sugar
1 tsp vanilla extract

plain cheesecake
24 oz cream cheese, room temperature
1 cup / 210g sugar
3 large eggs
1 cup / 8 oz heavy cream
1 tbsp lemon juice
1 tbsp vanilla extract (or the innards of a vanilla bean)
1 tbsp liqueur, optional, but choose what will work well with your cheesecake

chocolate espresso cheesecake
24 oz. cream cheese, room temperature
1 cup / 210g sugar
3 large eggs
1 cup / 8 oz. heavy cream
4.5 oz. semi-sweet chocolate, melted
1 tbsp espresso powder
1 tbsp boiling water
1 tbsp vanilla extract (or the innards of a vanilla bean)
1 tbsp Kahlua or coffee liqueur

Preheat oven to 350°F. Begin to boil a large pot of water for the water bath. Mix together the crust ingredients and press into your preferred pan.

Set crust aside. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice, and alcohol and blend until smooth and creamy.[For chocolate-espresso: combine boiling water with espresso powder. Add cream, chocolate, espresso, vanilla, and Kahlua to the cream cheese batter and mix until smooth and creamy.]

Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface

Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water. Bake 45 to 55 minuteuntil it is almost done – this can be hard to judge, but you’re looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don’t want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won’t crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, unmold and serve.

 

 

 

 

 

 

 

 

Tiramisu

June 15, 2011 21 comments

I’ve always seen the classic tiramisu as a very sophisticated dessert which requires mad baking skills and finesse in cake layering and decorating.

Boy, was i misinformed. This has got to be one of the easiest dessert i’ve ever whipped.

Here, let me show you my step by step

First, we start with the sponge fingers.

Store bought sponge fingers of course. I dont think i would be remarking how easy this dessert was if i had to bake my own sponge fingers. LOL.

Dip them sponges in coffee. Not just regular coffee.

Rum spiked coffee. 🙂

This band of boozed up sponges are then assembled to form a groupie.

  

Of course, we cant be expecting the sponge fingers to fit exactly into whatever vessel you choose to house the tiramisu in. I’ve snipped the tails and heads of some unfortunate sponge fingers so that they could fit into my 8 x 8 square pan.

You might also realize that i have lined my baking tin with aluminium foil. This is for easy lifting (More on that later).

Let’s get on to the filling!

Couple of yolks beaten till they are pale and light.

To which the mascarpone goes in.

Beat together till lump free,

and fold in some softly whipped cream!

The filling goes over the dunked and the drunkened,

before another layer of tipsy happy sponges get on.

We repeat the same sequence with the cream over this second layer of sponge fingers, and dust it off with a little cocoa powder

And voila!

Next comes the hardest part of the recipe.

Refrigeration. For at LEAST 4 hours.

I needed some major distraction to stop me from peeking into the fridge every 10 minutes.

I went shopping

After an all too fruitful shopping trip, with me buying things on a shopping trip that was totally uncalled for, i came home to this.

A beautifully set tiramisu which i eased out effortlessly using the overhang from my aluminium foils.

Enough talking, this post is getting too long

Let’s dig in!

Recipe:

Tiramisu from Brown Eyed Baker

 

 

 

Coffee Cream Brownies

May 10, 2011 44 comments

Here in Crustabakes, we tend to get a little over-indulgent.

Take these brownies for instance.

They are pretty much delicious as they are. Chewy, fudgy, and moist.

But we just had to go the extra mile,

And spread some coffee flavoured buttercream. YUM!

Then, we like to go further and push the limits,

with this poured on chocolate ganache.

Chocolate brownies with coffee frostings and chocolate ganache. Can you really say no to that?

Coffee Cream Brownies

(Taken from Brownies  & bars from Taste of home )

1/2 C butter

3 Ounces chopped Chocolate

2 eggs

1 C sugar

1 tsp Vanilla extract

2/3 C All purpose Flour

1/4 tsp Baking Soda

Filling:

1 TBS whipping cream

1 tsp instant coffee granules

2 tbs butter, softened

1 C confectioner’s sugar

Glaze:

1 C ( 6 ounces ) semi sweet chocolate chips

1/3 C heavy whipping cream

1. In a microwave, melt butter and chocolate. Stir until smooth. Cool slightly. In a small bowl, beat the eggs, sugar and vanilla. Stir in chocolate mixture. Combine flour and baking soda, gradually add to the chocolate mixture.

2. Spread into a greased 8 inch square baking pan. Bake at 350 for 25-30 minutes or until a toothpick inserted near the centre comes out clean. Cool on a wire rack.

3. For the filling, combine cream and coffee granules in a small bowl. Stir until the coffee is dissolved. In a small bowl, cream butter and confectioners sugar until light and fluffy. Beat in coffee mixture, spread over brownies.

4. In a small saucepan, combine chips and cream. Cook and stir over low heat until chocolate is melted and mixture is thickened. Cool slightly. Carefully spread over filling. Let stand for 30 minutes or until glaze is set. Cut into squares. Store in refrigerator.

This post has been submitted to 
Aspiring Bakers #7 – Chocolate Delight (May 2011) hosted by DG from Tested and Tasted

Rotiboys

April 2, 2011 22 comments

What’s the weird saucer looking thing on my plate?

Commonly known as “rotiboys” or “mexican buns”, these UFO looking things took the world by storm quite a few years ago. Most of the people living in Asia would probably need no introduction to these, but for those of you who are unfamiliar, these are actually pillow soft Asian buns with a slightly crispy, coffee scented topping.

In fact, if i were to describe them, these rotiboys are like buns with a piped cookie topping.

They are usually filled with diced unsalted butter. But i decided to stray and filled mine with chocolate… again ( this blog is getting too predictable isn’t it?)

The name  “Rotiboy” is actually a brand which made this type of buns famous, and soon after, the name got attached to the product, just like how tissues are sometimes called “kleenex”

Of course, after seeing the success of Rotiboy,  every other family member wanted a piece of that fame, and names like “mama buns” or “roti papa” came about.

Not that i mind of course, i find that most of these replicas are almost as good as the original Rotiboy.

And this happens to be one of those replicas!

Crispy, cookie skin covering a soft and moist bread with a chocolate filling.

Or can i call it the “Roti Girls”?

RotiBoys

For the Bread Dough

Adapted from and Indonesian Cookbook Roti Unyil by Chendawati (Please pardon my poor translation)

Ingredients A

700 gr Bread Flour

300 gr AP Flour

250 gr Sugar

5 Egg Yolks

2 Egg Whites

150ml Evaporated Milk

275 Iced Water

20 gr Instant Yeast

10 gr Bread Softener *

50 gr Milk Powder

Ingredients B

75 gr Butter

75 gr Margarine

50 gr Butter Substitute

10 gr Bacom (Bread emulsifier) *

15 gr salt

*( I think U can omit this if you like, but i think this really helped in making the bread texture, making it that much softer and moister)

1. Combine Ingredients A till the dough stops sticking all over the surface and starts getting tacky and elastic.

2. Gradually add ingredients B and knead till the dough gets so elastic, you are able to stretch it into a thin membrane skin.

3. Gather the dough into a ball, and leave it covered for its first proofing for about 30 mins.

4. Punch down the dough, and scale the dough into balls weighing 30 grams each. Let them rest for 15 minutes, covered.

5. Roll the dough, fill with chocolate filling, and seal it in.

6. Let it proof for a second time till it doubles in size (60 minutes).

7. Pipe toppings onto the surface of the unbaked dough

8.  Bake at 200 degree CELCIUS till the surface looks crispy and brown (about 10 mins)

 

For the Chocolate Filling

20 gr Cocoa Powder

30 gr Milk Powder

100 gr Icing Sugar

100 gr Margarine

1/2 tsp Vanilla essence

Mix all ingredients together till well combined.

 

For the Coffee Topping

50 gr Buter

50 gr Margarine

100 gr Icing Sugar

100 ml Egg whites

120 gr Cake Flour

20 gr Milk Powder

1 TBS Coffee Paste

 

Mix all ingredients together till they are well combined.

Mini Brown Sugar Muffins with Coffee Glaze

March 10, 2011 13 comments

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. 

 You can also pretty much muck around with them anyway you want, like stack them up.

LOL.

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!

Taken from Daily Delicious
110g …………………………. Cake flour
1½tsp ………………………. Baking powder
60g …………………………… Unsalted butter
50g …………………………… Brown sugar
1 ……………………………….. Egg
45g ……………………………. Crème Fraîche
½tbsp ……………………….. Honey
…………………………………… A pinch of salt
Coffee glaze
30g ……………………………. Icing sugar
⅓ tsp …………………………. Instant coffee granule
1tbsp ………………………… Hot water
Preheat the oven to 170°C 
Put paper case in 14 mini muffin pans.
Sift cake flour and baking powder together, set aside.

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^^.

Makes about 14 mini muffins

Montana Mountain Cupcakes

July 19, 2010 2 comments

Here are three components that made up this cupcake

Coffee, Caramel and Chocolate.

Did i convince u to make them yet?

The frosting was definitely a winner here. It was beaten to a pretty, glossy and stiff consistency and was able to form perfect little mounds when scooped onto the cupcakes. The coffee in the icing was very prominent. It imparted an aromatic and a slight bitter taste to the traditionally way-too-sweet plain 7 meringue icing.

Yes 7 minute meringue icing, it is fat free, cause its all egg whites! Okay, let’s just ignore about the sugar content in meringue icing. For now.

Brown sugar was used  for the caramel flavour for this frosting. But i guess the coffee was too strong to let the caramel flavor shine. No one is complaining though. The coffee keeps our tastebuds and sense of smell busy enough.

As for the cake, nah.. definitely not in my top 10 list for the best chocolate cake. The chocolate flavour was pretty weak, and the texture was kinda chewy.. too chewy. The texture reminds me of those steamed chinese cakes. Or one of those eggless cakes with irregular holes and which rely on baking soda to rise.

Will i be making this again? hmm.. maybe not the cake. But the frosting. oh YEAH!

Recipe is from Maida Heatter’s Book of Great Dessert

Frosting recipe can be found HERE