Monday, 24 August 2015

Chocolate Raspberry Marble Pound Cake with Chocolate-Raspberry Glaze


Hi
I like high fat cake!  Love cake that is buttery and creamy.  Sounds terrible right?  :D  But I’ll reduce sugar as much as possible as it is my preference for not too sweet cake.

This is the type of cake that my family enjoys it.  They love rich cake with thick chocolate ganache.

This is  my 1st time making chocolate ganache with raspberry jam and it is also something new that my family was trying out.   
Overall, this is a wonderful cake with a subtle raspberry flavour on it and I enjoyed the process of making this cake too.

HAPPY BAKE ALONG!


INGREDIENTS
For the cake
3 oz         Semisweet or bittersweet chocolate (85g)
4 nos.      Large eggs, room temperature, lightly beaten
2 tsp        Vanilla extra
190gm    Cake flour
¾ tsp       Baking Powder
¼ tsp       Salt
225g       unsalted butter, softened
1 ¼ cup   Sugar (I reduced to 100g)
¼ cup      Raspberry jam (120g)

For the glaze
¼ cup      Raspberry jam (120g)
6 tbsp      Heavy cream (a little bit more for pourable consistency)
4 oz         Bittersweet chocolate (114g)
1 tbsp      Raspberry liquer (skipped)

METHODS
For the cake
Preheat oven to 165˚C.  Grease d line a 9” by 5” loaf pan and dust with flour.  Place the chocolate in a bowl and melt completely over a pot of simmering water.  Set aside to cool.  Combine eggs and vanilla extract in a bowl and lightly beaten.  Combine the flour, baking powder and salt in another medium mixing bowl.

Combine the butter and sugar in a mixing bowl and cream with an electric mixer on medium high speed until fluffy, about 3 minutes, scraping down the sides of the bowl as necessary.  With the mixer on medium low speed, pour in the egg mixture in slow stream, stopping down the sides of the bowl after each addition.  After the last addition, mix for 30 seconds on medium speed.

Scrape half of the batter and whisk in the raspberry jam.  


Whisk the melted chocolate into the remaining batter.


Scape ½ of the raspberry batter into the loaf pan, smooth the top then add ½ of the chocolate batter.  Repeat the layers with remaining batter (or drop dollops of each batter into the pan) then run a knife blade through the batter to create marbling.  Do not overmix.

Bake the pound cake until it is golden and a toothpick inserted in the center comes out clean, about 1 hour and 15 minutes.  Let the cake cool in the pan for 10 minutes before inverting it onto wire rack to cool completely.


 For the glaze
Heat up the ¼ cup of jam until loose and brush the warm jam all over the top and sides of the cake.  Combine the heavy cream, corn syrup and chocolate in a small pot and heat over medium, whisking until smooth.  Stir in the liquer if using.  Let stand until thickened, about 30 minutes, spoon the glaze all over the cake, smoothing it over the top and sides of the cake with small spatula.  Let stand until glaze firms up about 1 hour before slicing.

I did not make like the above.  After heating the jam and making of the chocolate glaze, I put them aside.  I will cut the cake into slices and spoon the glaze over each slice and serve.

Can store at room temperature for 2 days, wrap loosely in plastic or keep in the fridge.  Thaw before serving.

I’m linking my post to Bake Along.  From 20-30 August, we are baking along this cake from Cake Keeper Cakes by Lauren Chattman together with Zoe of Bake for Happy Kid, Joyce of Kitchen Flavours and Lena of Frozen Wings.




Spaghetti Carbonara with Bacon and Mushrooms

Hi
This was what I cooked for lunch when hubby was out stationed and just for me and my young boy.
I used to cook carbonara from the bottled sauce.  This is the 1st time that I’m cooking carbonara from scratch and didn’t know it is so simple to cook.
My son and I love this simple, quick and delicious dish, and this is indeed a no-brainer lunch like what Diana from The Domestic Goddess Wannabe said in her blog.

       HAPPY COOKING!  


INGREDIENTS
250g       Linguine or penne (I used spaghetti)
200g       Streaky bacon, cut 8-10mm thick chunks.
6 pcs       Medium shitake mushrooms, stems removed and sliced
                Olive Oil
3 nos.      Egg yolk
5 tbsp      Heavy cream
½ cup      Parmesan Cheese, grated
                Freshly ground pepper
                Salt to taste



               







INSTRUCTIONS
Cook spaghetti

















In a skillet, add the bacon and a little water.  Cook the bacon until crispy.  Add the mushrooms and cook a further 2 minutes.  Set aside.















In a bowl, whisk together egg yolks, cream, parmesan, salt and black pepper.











Transfer the spaghetti into the skillet then add the sauce.  Mix to coat the spaghetti.  The heat from the skillet, bacon, mushrooms and spaghetti will cook the yolks.











Add more black pepper, if required.  Serve immediately.



Tuesday, 18 August 2015

Banana Hokkaido Chiffon Cupcakes


Hi
Look at all the variety of Hokkaido Chiffon Cupcakes posted on the last Bake-Along.  This cake is so popular for its super soft and fluffy texture.  Really!  Tell me who will ever turn away such a pretty and delicious cake.
I had made a few round of Hokkaido Chiffon Cake during my last few gatherings with friends.  I love the Strawberry flavour (which you can find it here) so much until I have tried making the banana flavour one.
What made me decided to make the banana flavour of Hokkaido Chiffon Cupcake was the Tokyo Banana.  My 2 boys love Tokyo Banana so much.  I love it too, but I find the banana filling is overly too sweet for me.  Therefore, I tried making my own banana filling and took reference from Zoe’s Hokkaido Banana Cupcakes and it turned out to be so good and it tastes almost exactly like Tokyo Banana!! 
This is indeed an all-time favourite and fabulous recipe!
HAPPY BAKING!

INGREDIENTS

Cupcake
A.
80g         Egg yolk
40g         Castor sugar
(I reduced to 20g considering banana itself is sweet
30g         Vegetable oil
40g         Blended banana
100g       Cake Flour
3g            Baking powder

B.
120g       Egg white
80g         Castor Sugar (I reduced it to 40g)
2g            Cream of Tartar

Instruction:
Sieve flour and baking powder together, set aside.

Separate egg yolks and whites and bring to room temperature.

Place egg yolks in a mixing bowl, add in sugar, in 3 separate additions and with a manual whisk, whisk till the mixture becomes sticky and turn pale.

Drizzle in the oil, whisking at the same time till the mixture is well combine.  Sieve over the flour mixture and whisk until flour mixture is fully incorporated into the batter.

In a clean, dry mixing bowl, beat egg whites with an electric mixer until mixture becomes frothy and foamy.  Gradually beat in the sugar and beat on high speed until just before stiff peaks.

Add the beaten egg white into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.

Spoon the batter into the paper cup and bake it in a pre-heated oven of 170˚C for 40-45mins or until the cake surface turns golden brown.


Banana Cream Fillings
100g       Banana (excluding the skin)
1 no        Egg
1 tbsp      Corn starch
3 tbsp      Dark brown sugar
120ml     Fresh milk
1 tbsp      Vanilla extract

Instructions:
Mash and blend the banana in the blender machine.

Mix in the rest of the ingredients.

Strain the mixture into through a sieve into the saucepan



Cook the mixture with low heat and constant stirring until it is thicken.  Do not over-cook your mixture. 

Remove the mixture from the heat and continue to stir until it is cooled.  Chill in the fridge for about an hour.


Transfer the mixture into the piping bag with the long narrow piping tip attached.  Pipe the cream into the cake and top with a slice of banana.

Dust the cake with icing sugar (Oh no! I forgot again but it’s optional lah :P) and serve.


I missed the 2 times of post link for Bake-Along on Hokkaido Chiffon Cupcakes.  I thought I could make it for the last one but again, I missed it L

But I’m submitting this post to Little Thumbs Up, which is organised by Zoe (Bake For Happy Kids); Doreen(My little favourite DIY) and for August, the theme is Molasses and Brown Sugar and it is hosted by Jess (Bakericious)



Tuesday, 11 August 2015

Sweet Brown Sugar BBQ Meatballs

Hi

These crispy meatballs are drizzled with a thick layer of sticky, sweet and savory sauce.  Really crispy outside and moist on the inside.  I must say they are really flavourful and fabulous.
I used all ground pork instead of mixing with ground beef.  They’re equally great!
This is the 1st time I used HP BBQ Sauce and it’s the best sauce as compared to the rest of the BBQ sauce I had used so far.  It’s rich and has the authentic smokey flavoured.  My family could tell the difference.

The sauce, combined with the brown sugar, has become even thicker and more flavoured.  Fabulous Taste!    

Recipe adapted from Tablespoon.com
Happy Cooking for Little Thumbs Up!


INGREDIENTS
For the meatballs:
1 pound          Ground Beef
(I skipped and used all ground pork)
½ pound         Ground Pork
½ cup              Bread crumbs
½ cup              Parmesan cheese
1 no.                Egg
2 no.                cloves garlic, grated
                        Salt and pepper to taste

For the sauce:
½ cup              Brown sugar (should reduce)
½ cup              BBQ sauce
                        (I used HP sauce.  Should reduce as the sauce is overly
                             too thick after adding brown sugar)
2 tsp                Chillie flakes (or to taste)
                        Chives for garnish (optional)

METHOD
(1)Mix all of the meatball ingredients together and form balls.


(2)Heat a large frying pan with a little oil and gently, one by one, add in the meatballs and cook for about 4-5mins.  Flip the meatballs and cook for another 4-5mins.  Once they’re cooked on the outside, they should be a little less delicate.  Making sure none are stuck to the bottom, start tossing them in the pan a little more to cook them evenly. 


(3)Add 2 tablespoons of water to deglaze the pan, scrapping up any stuck on pieces.  Add the brown sugar, adding a little more water if it looks too dry.  It should start to bubble and look like dark caramel.

(4)Remove from the heat and add in the BBQ sauce.  Stir well. Serve and top with the chives.

Note:
I didn’t read the instruction properly and had made a huge mistake on Step 3 & 4.  I combined all the sauce together and later realised they are so thick and sticky.  

To fix the mistake, I added few tablespoon of water to the sauce and cooked it for few minutes before I glazed on the meatballs.  I’m so pleased that it turned out to be deliciously good! J


This is one more dish which uses brown sugar and I’m sharing this post by linking it to August Little Thumbs Up, which the theme is Molassses and Brown Sugar. 

The event is organised by Zoe (Bake For Happy Kids); Doreen(My little favourite DIY) and for August, it is hosted by Jess (Bakericious)


Cheers!


Monday, 10 August 2015

Sweet, Sticky and Spicy Chicken

Hi

Sweet brown sugar mixed with honey, salty soy sauce, garlic and spicy Tobasco combined to make his flavored dishes.
Yesterday, 9 August was the day that Singaporeans celebrated Singapore’s 50th Birthday.  Hubby is NSmen.  He was been deployed at Padang to mitigate consequences that may arise at the National Day Parade crowd.  He was happy to be part of this special and unforgettable SG50 celebration, and me, was proud of him too.
I was at home with my younger boy.  Since it’s just 2 of us at home, I decided to try out this dish, which I have chanced upon on internet.
It smelled good, looked good and tasted great!  My boy and I were absolutely satisfied with just a bowl of rice to go with it and we were eating in front of the TV, watching the ‘LIVE’ National Day Parade. Wow!  The fireworks were so spectacular!

Recipe adapted from allrecipe.com
Happy Cooking for Little Thumbs Up!

INGREDIENTS

1 tbsp     Brown sugar
2 tbsp     Honey
¼ cup     Soy sauce (I find it bit too salty, should reduce)
2 tsp       Chopped fresh ginger root
2 tsp       Chopped garlic
2 tbsp     Hot sauce (I don’t have chilli paste so I used Tabasco)
Salt and pepper to taste
4             Skinless, boneless chicken breast halves.
               Cut into ½ inch strips
1 tbsp     Vegetable oil (I used Canola Oil)

METHOD
Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce (Tabasco) in a small bowl.

Lightly salt and pepper the chicken strips.


Heat oil in a large skillet over medium heat.  Add chicken strips and brown on both sides, about 1 minute per side.  


Pour the sauce over the chicken.  Simmer uncovered until the sauce thickens.  About 8-10mins.


This is another dish which uses brown sugar and I’m sharing this post by linking it to August Little Thumbs Up, which the theme is Molassses and Brown Sugar. 

 I really really like this event which is organised by Zoe (Bake For Happy Kids); Doreen(My little favourite DIY) and for August, it is hosted by Jess (Bakericious)





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