she paints the kitchen red

Fondant Biscuits

Miss M — Wed, 01 Jun 2011 17:38:26 +0000

The end of this year marks the graduation of my first batch of students – and it is sure going to be bittersweet. It’s funny how I grew close to a particular bunch of lovely kids – even the circumstances were baffling… I only taught half of the class when they were in Year 1 and was their Assistant Supervising Tutor for Project Work last year. I was never their home tutor but this is one class that I believe I would remember for quite a long time to come.

I remember the first thing I baked for them nearly 2 years ago – chocolate cupcakes with chocolate fudge frosting. It was towards the end of the year, when the exams were nearing. And as they say… the rest is history.

I guess the perks of teaching older kids is that interaction is much more meaningful. Last year I brought a group of them out to break fast, and then we spent a night playing lanterns during the Mid Autumn Festival and the year culminated in a barbecue after the exams.

Tomorrow I am meeting them for a meal and since their exams will be after the holidays, I made them these:

adapted from Cookies Galore; Jacqueline Bellefontaine

125g butter, softened
40g icing sugar
1 tsp vanilla extract
175g plain flour
4 tbsp cornflour

1. Preheat oven to 160 degrees celsius.

2. Cream the butter and sugar until pale and fluffy. Beat in the vanilla. Add the flours and mix to form a soft dough.

3. Roll out the dough between sheets of clear plastic (I just plonked it in between greaseproof paper) and roll out to about 5mm thick. Cut out cookies as desired.

4. Bake till crisp and golden, about 8-10 minutes. Cool on baking sheet for a few minutes before transferring on a wire rack to cool completely.

5. Roll out ready-made fondant and use the same cutters. Dab the cookie with a little milk to ensure that the fondant shapes stick. Deocrate as desired.

I should start thinking of what to give them nearing their graduation, eh?

Classic Banana Bundt Cake

Miss M — Wed, 25 May 2011 07:49:10 +0000

I think I have finally found the elusive banana cake recipe. It’s awfully moist (just the way I like my cakes) and the chockful of bananas add a wonderful depth of flavour. I also realised the importance of using really ripe bananas. Initially I wanted to make a cheese/lemon glaze but the cake is superb on its own.

adapted from Baking From my Home to Yours – Dorie Greenspan

3 cups plain flour
2 tsp baking soda
1/2 tsp salt
225 g unsalted butter, softened (omit salt if using salted butter)
2 cups caster/fine/sugar
2 tsp vanilla extract/essence
2 eggs
about 4-5 very ripe bananas, mashed
1 cup sour cream or plain yoghurt

1. Preheat oven to 160 degrees celsius. Generously butter a 9-10 inch bundt pan. Alternatively, you could use a 9 inch square/round tin.

2. Whisk the flour, baking soda and salt together. Working with a stand mixer fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter till creamy. Add the sugar and beat at medium speed till pale and fluffy. Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each egg goes in.

3. Reduce the mixer speed to low and mix in the bananas. Finally, mix in half the dry ingredients, all the sour cream/yoghurt and then the rest of the flour mixture. Scrape the batter into the pan, rap the pan on the counter to de-bubble the batter and smooth the top.

4. Bake for about 1 hour, or till a knife/skewer inserted deep into the centre of the cake comes out clean. Check the cake after 30 minutes – if it is browning too quickly, cover it loosely with a foil sheet. Transfer the cake to a rack and cool for 10 minutes before unmoulding onto the rack to cool to room temperature.

Elections Frenzy

Miss M — Mon, 09 May 2011 17:14:47 +0000

I feel quite empty now, after being accustomed to rallies and the slew of information and (sometimes inaccurate) news about the different political parties. I still have a lot of unresolved issues… need to write a reflection pertaining to the subject and tie up all loose ends.

So on Saturday night, a few of us gathered at a friend’s house for dinner and the results. Suffice to say, I’m glad the opposition managed to nail a GRC. I brought dessert, of course.

That’s a oft-used tagline by one of the candidates in my GRC. He’s such a funny guy.

And tomorrow I’m bringing these for my wonderful colleagues.

Here’s to a better 5 years ahead, with more voices in parliament. Baby steps, opposition parties.

Red Velvet

Miss M — Sat, 30 Apr 2011 03:31:37 +0000

Found a recipe that trumped the previous one! There’s just something about the red…

From Food Network.

Medley

Miss M — Fri, 11 Feb 2011 18:14:21 +0000

Strawberry tart

Chocolate cupcakes with royal icing

Chocolate mud cake with chocolate ganache

Chocolate cake with chocolate ganache

Chocolate cake with fondant

Chocolate cupcakes with cream cheese icing

Lemon cupcakes with cream cheese frosting

Chocolate cupcakes with chocolate ganache

Lemon cupcakes with cream cheese frosting

Chocolate cupcakes with chocolate ganache

You’re my cuppy-cake…

Miss M — Sun, 05 Dec 2010 02:33:03 +0000

Oreo cupcakes with cream cheese frosting

Chocolate cupcakes with cream cheese frosting

Chocolate cupcakes with chocolate ganache

Peach cupcakes with royal icing

Chocolate cupcakes with royal icing

Dark cherry-filled vanilla cupcakes with cream cheese frosting

Nutella-filled chocolate cupcakes with chocolate ganache

Blueberry-filled chocolate cupcakes with chocolate ganache

Lemon cupcakes with lemon buttercream

Vanilla cupcakes with vanilla buttercream

Cakes

Miss M — Wed, 17 Nov 2010 14:11:01 +0000

Brownie with chocolate ganache

Chocolate mud cake with chocolate ganache

Mocha cake with chocolate ganache

Red velvet cake with cream cheese frosting

Peach cheesecake

Peach buttermilk cake with cream cheese frosting

Strawberry cheesecake

Chocolate cake with chocolate ganache

Red Velvet Cupcakes

Miss M — Tue, 02 Nov 2010 07:57:37 +0000

I’ve always been taken in by the allure of red velvet cupcakes (maybe because I’m partial towards red, I don’t know) – but sadly not many places serve it. I only had them twice – once in Melbourne back in 2005 and in KL last July. I’m quite happy that this turned out well; they were sufficiently moist and you could taste the hint of cocoa.

Recipe here.

yet another assortment

Miss M — Thu, 21 Oct 2010 07:15:36 +0000

all things chocolate

Miss M — Fri, 17 Sep 2010 02:00:24 +0000