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Posts Tagged ‘white chocolate’

Another type of cheesecake

May 10, 2013 4 comments

This cake…

I don’t even know how to title it.

It has cream cheese in it.

It has white chocolate,

It has butter.

Yet it’s not exactly a cheesecake,

nor is it a buttercake,

and definitely not a blondie.

steamed cheesecake 1

Oh, and did i mention that it was steamed, not baked?

steamed cheesecake 2

But if i were to have a go at this cake,

I would say this is a cake between a sponge and a butter cake.

It’s light and soft, yet it’s “bulky”.

It’s sweet, but not sponge-cake sweet.

Its rich, but not buttery cake rich.

Oh well, whatever the case, i think it’s a pretty good cake, considering that it’s steamed.

Which brings me to another point.

Admist rising electrical bills (Having a baby really jacks up your bills!), and a full force electrical oven which drains 2200 watts each time i fire it, I decided that i should steam more often and bake less.

steamed cheesecake

So here it is!

Steamed cheesecake with white chocolate

Taken from Cake Kukus (Sedap)

(Makes 5 cupcake size)

38 grams cream cheese (double boiled till melted)

4 egg yolks

2 egg whites

63 grams sugar

1/8 tsp salt

63 gram AP flour

10 gram milk powder

1/4 tsp baking powder

50 grams butter, melted

38 grams white chocolate (melted with butter)

Beat eggs, sugar and salt till light and fluffy. Add melted cream cheese, mix till well combined.

Fold in flour, milk powder and baking powder

Add melted butter and white chocolate slowly, and fold till evenly mixed

Pour into cupcake tins that have been lined with greased baking paper.

Steam for 30 minutes or till cooked.

Orange Creamsicle Cookies

May 11, 2011 9 comments

Each time i make something so sinfully rich and luxurious, i feel the need to repent. Yesterday’s rich brownies with the coffee buttercream was one of those wicked dessert that i needed to right.

So how do i remedy such a situation anyway?

I bake something fruity.

Okay, i admit, they are not exactly the kind of healthy food that i needed to undo a previous naughty treat. But, by adding a fruit component (orange zest), at least i tried. LOL.

And just like its name suggests, these cookies delivered all the creamy-vanilla goodness, thanks to the white chocolate.  I believe creamy-vanilla goodness is like the bedrock in baking. They also make me wonder why i wouldnt bake more with white chocolate.

I guess with all the fancy flavours that has been popping out all over the place, vanilla has taken a very undeserved backseat.

What a shame.

I need to get seek and get re-acquainted with my inner (baking) core. (* Please pardon the language, i just got back from my yoga lesson and thats the kind of words the trainer used.)

So here’s to  white chocolates and creamy vanilla desserts!

Orange Creamsicle Cookies

Taken from Sweet Pea’s kitchen

For recipe, Click HERE

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.

Happy Birthday Cousin!

March 31, 2011 30 comments

It’s cousin Irien’s birthday a couple of days ago!

And ideally, I would have loved baking, frosting and decorating a no expense spared, collosal cake with all the works. A monster sized  cake just as big as her heart. 

But cousin Irien is so tiny! Barely into her twenties, she could be the dictionary illustration of “fashionably thin”. She could be a pea sharing  a pod with Nicole Richie, and boy would they rock that pod.

So i crossed that big collosal cake idea, and went for something small.

Inspired by Grace of La Mia Vita Dolce, these are called the Hot Fudge Sundae Cupcakes. But i strayed away from her recipe and settled on something i was familiar with. I guess i was not comfortable with experimenting with a new recipe when the stake (the birthday) is high.

So i started with baking cupcakes. A certain moist, and delicious chocolate cupcake

to which i piped on a white chocolate ganache frosting

And, dont worry, there is no need to go digging out your fancy pipping tips for this. In fact, i just loaded up my pipping bag sans any tip.

Because it will be covered with a good drizzle of melted chocolate.  YUMMM..*licks spoon.

Some fancy coloured sprinkles,

And of course a cherry on top to officiate the Sundae look.

Taa-Daaah!

That was easy peasy wasn’t it?

I’ve said it once, and i will say it again.

“Happy Birthday Cousin, may you stay eternally pixie cute, and be abundantly showered with love!”

The Best Chocolate Sheet Cake. Ever.

(Taken from Pioneer Woman)

Ingredients

  • FOR THE CUPCAKES: (Makes about 12)
  • 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

Preparation Instructions

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 cupcake lined tins and bake at 350-degrees for 15 minutes.

For the White Chocolate Ganache

200 gr White Chocolate, chopped

200 gr Whipping Cream

1. Double boil white chocolate till it fully melts, set aside to cool slightly

2. Whip the whipping cream to soft peaks. Drizzle in the cooled melted white chocolate, and whip to firm peaks (You want this to be of pipe-able consistency)

For Decorations:

Some melted chocolate

Some Fancypants sprinkles

Some maraschino cherries

White Chocolate Coconut Blondie

March 11, 2011 111 comments

Pictures don’t exactly do these blondies justice. With no frosting or any of the usual studded chocolate chips, or dried fruits, these blondies look plainer than Jane.

But underneath that simple exterior, these blondies sure packed up a HUGE deal in the flavour department.

There might not be any visible embellishment in these brownies, but take a bite into it and be prepared to be pleasantly greeted with a creamy and textured experience in the form of shredded coconut.

I have used freshly grated unsweetened coconut in these to double up on the flavour.

I simply loved how the flavours from the white chocolate and the coconut seemed to meld. The combination worked, and the resultant blondie was something that was altogether fudgy from the white chocolate, and chewy from the coconut.

Of course, we can’t be excluding the white crackly top, which always promises the densest of the moistest brownies.

So if you are looking into something to jazz up your white chocolate fudgy blondies, or give it a somewhat tropical kick, these are definitely worth a try!

White Chocolate-Coconut Brownies

(Taken from Brown Eyed Baker)
Yield: 24 brownies

Prep Time: 25 minutes | Bake Time: 30 minutes

1-1/3 cups all-purpose flour
1 teaspoon salt
11 ounces white chocolate, coarsely chopped
1 cup (8 ounces) unsalted butter, cut into 1-inch pieces
1½ cups granulated sugar
½ cup packed light brown sugar
5 eggs, at room temperature
2 teaspoons vanilla extract
1 cup shredded coconut

1. Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9×13-inch glass or light-colored baking pan. Line the pan with parchment paper.

2. In a medium bowl, whisk the flour and salt together.

3. Put the white chocolate and butter in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.

4. Add 3 eggs to the white chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.

5. Sprinkle the flour mixture and the coconut over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour and coconut mixture into the chocolate until just a bit of the flour mixture is visible.

6. Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then lift them out of the pan using the parchment paper. Cut into squares and serve.

7. Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.

Peanut Butter Blondies with White Chocolate Chunks

February 11, 2011 7 comments

Truth be told, i am not a big fan of peanut butter solo. Eaten alone, i think peanut butter is just way too thick and rich. Sure, it can be aromatic and full of flavour, but somehow,i think it just tastes better when it is paired with something else. And i am guessing that why Peanut Butter Jelly and Peanut Butter Cups  are so popular.

So while it is typical and almost customary to pair peanut butter and dark or milk chocolate, the recipe for this drifted slightly and used white chocolate. I mean, this is after all a blondie, and i think there is some unspoken rule about blondies not allowing for dark or milk chocolate in its list of ingredients.

So, while peanut butter and white chocolate sounds like a duo on its way to reaching dynamicity, another ingredient in the list gave me the extra spur to attempt this blondie, – the brown sugar.

And my intuition was spot on, and i think i have to owe it to that brown sugar for that extra rich, moist and delicious blondie.

So while it’s a well known fact that chocolate and peanut butter form the dynamic duo, i think chocolate, peanut butter and brown sugar might have formed the terrific trio!

Ingredients

taken from UK TV.CO.UK

  • 125 g plain flour
  • 1 tsp baking powder
  • 100 g butter, at room temperature, plus extra for greasing
  • 150 g crunchy peanut butter
  • 175 g light brown sugar
  • 1 egg, beaten
  • 1 tsp vanilla extract
  • 75 g white chocolate, chopped

Method

1. Preheat the oven to 170C/gas 3. Butter the sides of a 20 x 20cm square cake tin and line the base with greaseproof paper.

2. Sift the flour and baking powder into a small bowl and set aside.

3. In a large bowl, cream the butter and peanut butter together until very soft. Add the sugar, egg and vanilla extract and beat until well combined. Add the flour, baking powder and the chopped chocolate and mix to form a dough

4. Place the dough into the prepared tin and bake in the oven for 25–30 minutes, or until golden brown and almost firm in the centre.

5. Remove from the oven and allow to cool in the tin, before removing and cutting into squares.

Happy Birthday Sis!

February 8, 2011 14 comments

This cake comprises of a triple layer sponge cake covered with whipped white chocolate ganache.

The pastel green scribbles is icing made of egg whites and icing sugar.

The sides of this cake is shredded strawberry flavoured pink chocolate

Sweet pastel colour palette, for the sweetest sister.

Happy Birthday sis!