Blueberry muffins

FINALLY. I asked zzz for the recipe that makes those blueberry muffins I like. Cake like texture and a crusty top. Never mind zzz insists that this is not the traditional way of making muffins.

No more careful folding (imagine, 8-10 folds MAX!!).
Just add and swish and add and swirl.

Did i mention that i did this all by myself? INCLUDING the washing up?? heh (OK, besides the muffin tins)

Now, how do i make the crust erm, crustier?

Chocolate Cups

hmm. not too bad as a first attempt at chocolate cupcakes.
The result. Soft, moist cake. Almost melt in your (or at least mine) mouth.

Feeling country

Last week's white bread was much softer. I used a half bread flour and half wholemeal flour proportion, will use more bread flour next time :)

Blueberry boy bait (Cake)

Chanced upon this recipe from Smitten Kitchen and i was hooked.
We had some blueberries stocked in our freezer and decided to bake this for our weekend bake.

I used about 2 teaspoon of baking powder instead of 1 tablespoon which looked quite intimidating. And will advice using about 1/2 teaspoon of salt for those who like a sweet tooth.

Blueberry Boy Bait

Serves 12, generously

2 cups plus 1 teaspoon all-purpose flour
1 tablespoon baking powder
1 teaspoon table salt
16 tablespoons unsalted butter (2 sticks), softened
3/4 cup packed light brown sugar
1/2 cup granulated sugar
3 large eggs
1 cup whole milk (though buttermilk, which was all I had on hand, worked just great)
1/2 cup blueberries, fresh or frozen (if frozen, do not defrost first as it tends to muddle in the batter)

Topping
1/2 cup blueberries, fresh or frozen (do not defrost)
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon

For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 13 by 9-inch baking pan.

Whisk two cups flour, baking powder, and salt together in medium bowl. With electric mixer, beat butter and sugars on medium-high speed until fluffy, about two minutes. Add eggs, one at a time, beating until just incorporated and scraping down bowl. Reduce speed to medium and beat in one-third of flour mixture until incorporated; beat in half of milk. Beat in half of remaining flour mixture, then remaining milk, and finally remaining flour mixture. Toss blueberries with remaining one teaspoon flour. Using rubber spatula, gently fold in blueberries. Spread batter into prepared pan.

For the topping:
Scatter blueberries over top of batter. Stir sugar and cinnamon together in small bowl and sprinkle over batter. Bake until toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Cool in pan 20 minutes, then turn out and place on serving platter (topping side up). Serve warm or at room temperature. (Cake can be stored in airtight container at room temperature up to 3 days.)

The best dessert is found right in my kitchen

blueberry compote & cheesecake, by zzz.

Crystallized-ginger gingerbread

best with vanilla ice-cream

While in Kathmandu, we had the BEST banana cake ever from one of the hotel's breakfast buffet. It had a richer color and flavor than what we have here, which tend to have a 'looser' texture and lighter color. The one in Nepal had a dense texture, at first look and taste, looked like a clever combination between banana cake and gingerbread, with a distinct molasses fragrance.

So, now back home, the budding baker decides to try and recreate the recipe, only that he found one which we thought we'll like even better!

The kitchen was filled with the wonderful taste of molasses and ginger sugar! So Christmas-sy!

Nutella Muffins

Baking on a weekday.

Cheesecake---TRY THIS!

One of my (our) all-time favourite dessert is THE Chicago cheesecake from Coffee Bean. I just cannot resist its rich, creamy, melt-in-your mouth texture, the oomph sensation as the cream cheese slides, leaving you reaching for the next bite, right until the the you have scrapped the plate clean of the last strayed bit of cream cheese.

So, given our (or my) loyal devotion to the cheesecake, we decided to venture into a bit of baking on Sunday on a tried-and-tested recipe handed to us by zzz's mum. Her cheesecake has always been a favourite with us and the kids. But being first-timers at this recipe, we were actually expecting some hiccups in the end-result. Maybe too bland, too much lemon?? Fortunately, it tured out decent and we are bought over. No more commercial cheesecake. Not only is this idiot proof, its also a perfect substitute for that $6 per piece dessert (not when you can help it!)

Cheesecake

Crust
125 grams (abt 12-15 pieces) of digestive biscuits
50gm butter (small pieces)

1) Mix all ingredients together. Press into cake tin to form base
2) Put in freezer for about 5 minutes

Filling
500gm Philadephia Cream Cheese
150gm castor sugar
1tbsp flour
3 eggs
150ml sour cream
1-2tsp freshly squeezed lemon juice
1tbsp hot water

1) Pre-heat oven to 180 degc
2) Mix everything together
3) Mix with medium speed for 5 minutes or until smooth and creamy
4) Pour into cake tin
5) Bake in water bath for abt 45 mins at 180 degc
6) Leave to cool off completely
7) Put in refrigerator overnight to set

*Water bath here refers to wrapping the base of the cake tin in 2 layers. First with cling wrap, followed by another layer of alumunimum foil. Place the cake tin onto a bigger tin partially filled with hot water*

Sultana Scones

Sultana Scones

For some forgotten reason, I had never quite liked scones. maybe because i prefer my breads to be spread with a thick layer of peanut butter or Nutella and these small little bread chunks are rather too dainty for my liking.

Well, we tried our bake-itching hands at this and was pleasantly surprised that scones are relatively easy and fuss-free to make. You do not even need sugar or eggs. 12 beautiful scones are ready in less than half and hour. You probably need more time to go buy a loaf of bread from the nearby convenience shop

Sultana Scones
2 cups of self-raising flour
1 teaspoon baking powder
30g unsalted butter, chilled and cubed
1/2 cup sultanas
1 cup milk, plus extra to glaze

Preheat the oven to 220degC, Lightly grease baking tray or line with baking paper. sift flour, baking power and a pinch of salt into a bowl. Run in the butter using your fingertips, then stir in the sultanas. Make a well and add almost all the milk. Mix with a flat-bladed knife. using a cutting action, until the dough comes together in clumps. Use the remaining milk if necessary. With floured hands, gently gather the dough together, lift out onto a lightly floured surface and pat into a smooth ball. Do not knead or the scone will be tough. Pat the dough into 2c, thick. Using a floured 5 cm cutter, cut into rounds. Brush with milk and bake for 15mins, or until risen and golden brown. Serve warm or at room temperature.

I Want to Bake!

Chocolate Chunks Nutella Muffins

Baking is addictive.
We were encouraged by the batch of Chocolate Chip Muffins and went supermarket shopping to bake another batch today.

We threw in the mini chocolate bars sitting in the fridge and swirled our favourite Nutella on top of the muffin mix.

The chocolate bars were not suitable for baking but the Nutella did add a pretty touch to the muffins.

And i confess.
zzz did this batch, i merely stood and waited to bite into the warm muffins fresh out of the oven.

Chocolate Chips Muffins

Chocolate Chip Muffins

After the many (mis)attempts at baking scones and bread from the same cookbook, we finally managed to make a batch of decent chocolate chips muffins. The amateur us had better not try to vary the recipes too much before we understand the ingredients better.

Chocolate Chip Muffins (makes 12)
2(1/2) cups self-raising flour
(1/2) cup caster sugar (replace with soft brown sugar if desired)
1(1/2) cup milk
2 lightly beaten eggs
1 teaspoon vanilla essence
150grams unsalted butter (melted and cooled)
1(1/2) cups chocolate chips (or liberally!)

Pre-heat oven to 200 degc. Sift flour into a bowl, add sugar to the bowl and stir through the flour. Make a well in the center and in a jar, mix together the milk, eggs and vanilla essence. Pour the liquid into the well and add the cooled butter. Fold the mixture gently with a metal spoon until just combined. Add chocolate chips at this stage. Careful not to over-beat or muffins will become tough and rubbery. The mixture should be lumpy at this stage. Pour into muffin moulds (fill up the mould if you like the 'over-flowing' look). Bake for 20-25 minutes or until they are risen, golden.

And....Missy Muffins in Amoy Street Food Centre. This delicious Oreo muffin cost $1. For lazy days....:)