luscious midnight chocolate tartlets

October 16, 2006 at 6:48 pm | Posted in Chocolate, Tarts and Pies | 11 Comments

last saturday i baked these chocolate tartlets for the gathering i had with my secondary school gang. the recipe is from crave: cheese desserts to die for.

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i was skeptical of the result because i rushed through the baking process (i was making cookies before that) but they lapped it up fast, so i was relieved. the filling is a bittersweet chocolate-cream cheese; topped with chocolate ganache. i still have a long way to go in making nice, crisp tarts though!

Continue Reading luscious midnight chocolate tartlets…

apricot shortbread and portuguese egg tarts

October 14, 2006 at 1:42 am | Posted in Cookies, Tarts and Pies | 22 Comments

today i had no classes so i woke up in the morning to whip up a batch of apricot shortbread cookies for hari raya.

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i wanted to use up the dried apricots that have been sitting in the fridge for nearly a month. (!) the cookies turned out alright – crumbly (typical of shortbreads), not too sweet and with a melt-in-the-mouth texture. i used this recipe, plus diced dried apricots. the thing i’m worried about is that the taste of the apricot doesn’t come through distinctly. :p but i like it nonetheless, adds some chew to the crumbly texture.

yesterday i was looking through the livejournal baking community and saw fauzana put up a post on portuguese egg tarts! i’ve always been a fan of these. i had puff pastry in the freezer so i whipped up these little cuties.

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apple cheesecake and a truffle garden

October 14, 2006 at 1:37 am | Posted in Cakes, Chocolate | 8 Comments

i was really really craving for a cheesecake, so i got down to baking one this afternoon. apple cheesecake!

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i decided not to put any topping for this one because i wanted to feel the “cheesiness” of the cake. the combination tasted alright, it’s like a cross between an apple pie and a cheesecake. i mixed the apple pie filling with cinnamon sugar just to get that reminiscent taste of apple pie. 🙂 i still think blueberry pie filling works best. i need to try out raspberry and dark cherries next.

i haven’t cut the whole cake because i made some in cupcake-form and i already ate 2. this is heaven. 🙂

and this is a truffle garden that ave ordered.

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i have a problem. if i need to make any more truffle gardens, i will need to source for those paper flowers. my supply has depleted and the problem is i got those flowers from chiangmai!

and i have to thank my lovely cousin for getting me those styrofoam boards because i had no time to travel all the way to art friend. i don’t know why popular doesn’t stock it.

agar-agar, chocolate and cupcakes

October 14, 2006 at 1:34 am | Posted in Chocolate, Cupcakes, Local Cakes | 11 Comments

today i made agar-agar gudir. (palm sugar and coconut milk jelly)

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chocolates for the boy. don’t be fooled – it’s just melted chocolate that’s re-moulded; and macadamia nut halves in them.

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and another cupcake order. 🙂

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mango and nutella cupcakes

October 14, 2006 at 1:28 am | Posted in Cupcakes | Leave a comment

a cupcake order; mango and nutella.

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it’s been a while since i worked with buttercream. it’s so difficult to get the right consistency without being cloyingly sweet. i guess it’s just the weather. but i’m pleased with how the one i made today turned out. i think it just needs to be creamed for a bit longer.

blueberry cheesecake

October 14, 2006 at 1:23 am | Posted in Cakes | 2 Comments

i can safely say i’ve gotten over all fears of making a baked cheesecake. it used to intimidate me to no end.

i must start making other types of cheesecakes. the boy’s mother ordered this; for the family’s eating pleasure. i must say i’m a bit flattered. 🙂

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cappuccino cupcakes

October 14, 2006 at 1:15 am | Posted in Cupcakes | 2 Comments

yesterday i made a batch of cappuccino cupcakes. it wasn’t particularly a success. the taste was good, but the cakes actually shrank a lot from the sides of the liners; i didn’t know exactly where i went wrong. i used the kenwood mixer instead of a food processor, could that have been one of the factors?

i had some problem understanding what “self-rising cake flour” meant. in her book, nigella wrote: “i often use self-rising cake flour in place of ordinary all-purpose flour. don’t use self-rising unless it’s specified.”

that got me all boggled. i’ve heard of self-rising flour and cake flour, but not self-rising cake flour. i ended up using normal cake flour. i think that probably resulted in a moist and slightly dense cake. the texture was soft and pudding-like and the taste was good, but the problem was the shrinking. the next time round i’ll probably just try using self-raising flour and omit the baking powder.

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i didn’t use her icing recipe. i just made a ganache with a combination of dark and milk chocolate. it’s a recipe worth attempting again, and hopefully the next time round i’ll get the texture right. i’ll just have to play around with the flours.

ondeh-ondeh

October 14, 2006 at 12:58 am | Posted in Local Cakes | 3 Comments

today was one of the rare times i made a malay local cake (or more commonly known as kueh. ondeh ondeh are balls of glutinous rice flour filled with palm sugar, then coated in steamed fresh grated coconut. they are traditionally coloured green, but i was in a quirky mood so i decided to have blue, turquoise and pink balls instead.

this is the first time i made something without following a recipe. i just mixed the glutinous rice flour with water, just enough to form a pliable and soft dough. you really have to judge the consistency for yourself because if the dough is too soft, the palm sugar will “leak out” (which happened to quite a few of my balls) and if it does not have enough water, the dough will sort of crumble and fall apart.

after that, divide dough into small balls and flatten slightly to accommodate the palm sugar, after which you seal up the edges and roll it back into a ball. after all the dough is used up, throw them into a deep pan of boiling water. when the balls float, they are cooked.

drain well and coat in the steamed grated coconut. (steam it with a pinch of salt)

keeping the palm sugar in is a tedious task!

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the balls cooking.

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ready!

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