tag:blogger.com,1999:blog-84233481131422669172024-03-06T11:25:43.304+08:00the batter bakerNEL, the batter bakerhttp://www.blogger.com/profile/08120123332638371466noreply@blogger.comBlogger191125tag:blogger.com,1999:blog-8423348113142266917.post-16890098575014170842013-02-28T12:26:00.000+08:002013-02-28T12:26:10.726+08:00Danish Butter Cookies<div style="text-align: left;">
I've been busy. Very busy. </div>
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Ok, maybe just a tad bit lazy. </div>
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My last post was in October last year!! <span style="font-size: x-small;">(*gasps in horror*)</span></div>
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What have I been up to? </div>
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Since my last post, there was the holiday in Bangkok (too much eating).</div>
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Then the work trip to Hong Kong (more food, and 'looting' at Twins Co., Hong Kong's Phoon Huat equivalent). </div>
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And then there was Christmas (more food), New Year (more food), Chinese New Year (more food). </div>
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And then a week in Melbourne (omg, more food again!). </div>
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Ok, I need to slow down (on food). Take it easy for a while and maybe detox a little. </div>
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But then <a href="http://travelling-foodies.com/" target="_blank">Alan of Travelling Foodies</a> had to post his sinfully gorgeous photos of his perfect <a href="http://travelling-foodies.com/2012/12/08/klassiske-vaniljekranse-danish-butter-cookies/" target="_blank">Danish Butter Cookies</a> and throw my <strike>diet</strike> detox plan totally off course! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNzI7YsnyemhMLOP7UyXxyk3Dq-pjueHlIg4ezYnrkilIiadOHlNc5kXjXqeWvV-4e0TKrUTcK9ctTFT747Pp0_gx__NxEToz235xQMCfRRUupJDmCi-fjz-t2lbAASNwwA9XEpU5544PL/s1600/Danish+Butter+Cookies.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNzI7YsnyemhMLOP7UyXxyk3Dq-pjueHlIg4ezYnrkilIiadOHlNc5kXjXqeWvV-4e0TKrUTcK9ctTFT747Pp0_gx__NxEToz235xQMCfRRUupJDmCi-fjz-t2lbAASNwwA9XEpU5544PL/s400/Danish+Butter+Cookies.JPG" width="300" /></a></div>
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My first attempt at his recipe actually didn't turn out too well. The butter was not soft enough so I ended up with a really stiff batter that almost gave me a broken wrist trying to pipe the batter. </div>
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This time round, I let the butter soften sufficiently and it worked its magic! I didn't even use a mixer! Just some good old elbow grease :) </div>
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Now, since I'm on my <strike>diet</strike> detox plan, I halved his recipe. But because I didn't want to have half an egg leftover, I took Alan's advice and replaced the half egg with 25g butter. It worked perfectly! Eggless cookies!! </div>
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<span style="color: orange;"><b><span style="font-size: large;">DANI<span style="font-size: large;">SH BUTTER COOKIES</span></span></b></span></div>
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<span style="color: #999999;"><span style="font-size: x-small;">adapted from <a href="http://travelling-foodies.com/2012/12/08/klassiske-vaniljekranse-danish-butter-cookies/" target="_blank">Travelling Foodies</a></span></span></div>
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125g butter, softened </div>
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60g icing sugar </div>
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165g flour </div>
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1-2 tbs vanilla extract</div>
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Put all ingredients into a bowl. </div>
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With a wooden spoon, stir everything together till well combined. </div>
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Transfer to a cookie press (or cookie gun) and pipe onto baking tray. </div>
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Bake at 190*C for 10 min. </div>
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Remove from oven and let the cookies cool on the tray for a few minutes before transferring to a cooling rack. </div>
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When cool, store in an airtight container. </div>
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<a href="http://travelling-foodies.com/2012/12/08/klassiske-vaniljekranse-danish-butter-cookies/" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHrsP2yH9K1XpT97QexNy2FU-f4HCnXDjwXjV1IbRpHntX7G7Zec5jbSFztydPK5mvXqeu7-qaKB4YcG12hXRoOMWsPYNUl8nvCW9QGygOl2VjKhTngXi3mG406FVQjibYPMAyBR9acKkC/s320/alan+danish.jpg" width="212" /></a> <br /><br />How not to be tempted by this?<br /><br />Thank you to Alan of Travelling Foodies, who tempted me with his gorgeous photos, shared this fabulous recipe, and patiently helped me troubleshoot when my first attempt at these cookies didn't turn out quite so well. </div>
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NEL, the batter bakerhttp://www.blogger.com/profile/08120123332638371466noreply@blogger.com0tag:blogger.com,1999:blog-8423348113142266917.post-11942172444818578842012-10-17T16:56:00.000+08:002012-10-18T11:30:59.211+08:00Chocolate Minicakes (chiffon method)I was in the mood for chocolate.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6BVpCHoLAYK6_C5GkcKBaHWEu8ZwCvYRX0dZ_7cLVOYxwbgp98oStQbaenUYMC5SHkQ42EdH-DLyTxTNm_iUcCwaaU1EiDZMWWu9__TubUgAGStxV91kQ6f7n9O1QZAvwY6pQLh2xNY1v/s1600/chocolate+minicakes.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6BVpCHoLAYK6_C5GkcKBaHWEu8ZwCvYRX0dZ_7cLVOYxwbgp98oStQbaenUYMC5SHkQ42EdH-DLyTxTNm_iUcCwaaU1EiDZMWWu9__TubUgAGStxV91kQ6f7n9O1QZAvwY6pQLh2xNY1v/s400/chocolate+minicakes.JPG" width="400" /></a></div>
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Chocolate with something else.<br />
But I couldn't decide on that 'something else'. <br />
So I made them all!<br />
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Chocolate cake with Ferrero Rocher.<br />
Chocolate cake with almonds.<br />
Chocolate cake with chocolate chips. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv-bVXl4lCvINzdo8DPhKhdymdV0L1I_yT-2OdxgMw0i3ynSiPb3Sm3VcDzyPqhTN1FzyRJ8WWS8PdEwzx1HPpiOlMc2BpUyXuKm9ZZvpkGGuoUooAykLJSQiWvAlvsXX2lrsf_KdAX6MW/s1600/choc+almond+minicake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv-bVXl4lCvINzdo8DPhKhdymdV0L1I_yT-2OdxgMw0i3ynSiPb3Sm3VcDzyPqhTN1FzyRJ8WWS8PdEwzx1HPpiOlMc2BpUyXuKm9ZZvpkGGuoUooAykLJSQiWvAlvsXX2lrsf_KdAX6MW/s400/choc+almond+minicake.JPG" width="298" /></a></div>
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This time round, I decided to try <a href="http://thebatterbaker.blogspot.sg/2012/07/mini-oreo-cupcakes.html" target="_blank">my usual cupcake recipe</a> with a twist.<br />
Instead of the usual creaming method, I made these using the chiffon or egg separation method.<br />
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The result: a lighter fluffier cake but a little drier.<br />
I reckon it's the meringue.<br />
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I can't say if this yielded a better result or not. It's really a matter of personal taste. If you like lighter cakes, this is the way to go; but if you favour denser, richer, moister cakes, then the <a href="http://thebatterbaker.blogspot.sg/2012/07/mini-oreo-cupcakes.html" target="_blank">creaming method</a> would be your choice.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdZgo3TVMV8sjnspYb48F5fhfnkYD-QZQkGqd1aqECRoH1RvwTmkXvQVFKYz7rOubHxm696O_GQ7LAi-2O4926JM5p-HrB_rwy2QSW0TTXGaOX8TH3eqqmFkm-sC8wxcRrYWXqp-WWEGN5/s1600/triple+choc+minicake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdZgo3TVMV8sjnspYb48F5fhfnkYD-QZQkGqd1aqECRoH1RvwTmkXvQVFKYz7rOubHxm696O_GQ7LAi-2O4926JM5p-HrB_rwy2QSW0TTXGaOX8TH3eqqmFkm-sC8wxcRrYWXqp-WWEGN5/s400/triple+choc+minicake.JPG" width="298" /></a></div>
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<span style="font-size: large;"><span style="color: orange;"><b>CHOCOLATE CAKE (chiffon method)</b></span></span><br />
Makes 8 regular sized cupcakes.<br />
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50g chocolate, plus milk to make 1/2 cup or 120ml volume<br />
2 egg whites<br />
1/4 tsp cream of tartar (optional)<br />
30g sugar<br />
80g butter<br />
70g sugar <br />
2 egg yolks<br />
1 tsp vanilla extract<br />
120g plain flour <br />
10g cocoa powder<br />
1 tsp baking powder<br />
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In a glass measuring cup, measure 50g of chocolate.<br />
Then pour in milk till it reaches the 1/2 cup or 120ml mark.<br />
Microwave the mixture, stirring frequently, till the chocolate is melted and thoroughly mixed with the milk.<br />
Set aside to cool.<br />
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Combine egg whites, cream of tartar and 30g sugar in a mixing bowl.<br />
Whisk till soft peaks form.<br />
Set aside.<br />
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In another mixing bowl, cream butter and sugar till light and fluffy.<br />
Add egg yolks one at a time till well combined.<br />
Add vanilla extract.<br />
Add cooled chocolate milk mixture and mix well. <br />
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Sift together flour, cocoa powder and baking powder.<br />
Add to batter and mix on low till just combined.<br />
Add the meringue and mix on low till just combined.<br />
Or for an even lighter cake, fold in the meringue using a spatula or balloon whisk.<br />
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The batter is now ready for the cupcake liners.<br />
For the Rocher cake, fill cupcake liner 3/4, then place a Rocher on top.<br />
For the almond cake, sprinkle some sliced almonds on top.<br />
For the triple choc chip cake, stir some choc chips into the batter, then fill the cupcake liner. Sprinkle top with more choc chips! <br />
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Bake at 150*C for about 25 mins. <br />
Best served warm.<br />
Or better still, with a scoop of vanilla ice cream :)<br />
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Enjoy!<br />
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<span style="color: #6fa8dc;"><b><i><span style="font-family: Georgia,"Times New Roman",serif;">More cake recipes can be found <a href="http://thebatterbaker.blogspot.sg/p/cupcakes-muffins.html" target="_blank">HERE</a>.</span></i></b></span></div>
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<br />NEL, the batter bakerhttp://www.blogger.com/profile/08120123332638371466noreply@blogger.com0tag:blogger.com,1999:blog-8423348113142266917.post-22186672772084894812012-09-15T23:03:00.001+08:002012-09-15T23:03:41.038+08:00Mini Strawberry Cheesecake <span style="font-size: small;">I used to dread making cheesecake.</span><br />
<span style="font-size: small;">Only because it would take 60-90 minutes in the oven!!</span><br />
<span style="font-size: small;">(That's way too long for an impatient person like me.)</span> <br />
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<span style="font-size: small;">But then I realised that if I made minis, it would take just 20 minutes!!</span><br />
<span style="font-size: small;">And it eliminated the need for messy slicing.</span><br />
<span style="font-size: small;">And they're much cuter :) </span><br />
<span style="font-size: small;">And I get to use my hoard of cupcake liners.</span><br />
<span style="font-size: small;">What's not good about mini cheesecakes??</span>
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<span style="color: orange;"><span style="font-size: large;"><b>MINI STRAWBERRY CHEESECAKES</b></span></span><br />
<span style="font-size: small;">Makes 10 minis.</span><br />
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<span style="font-size: small;"><b>Crust: </b></span><br />
<span style="font-size: small;">180g Digestive biscuits, crushed</span><br />
<span style="font-size: small;">50g butter, melted</span><br />
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<span style="font-size: small;">Stir melted butter into crushed biscuits till even combined.</span><br />
<span style="font-size: small;">Equally divide among the cupcake liners.</span><br />
<span style="font-size: small;">Press into the base of the cupcake liners.</span><br />
<span style="font-size: small;">Set aside while you prepare the filling. </span><br />
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<span style="font-size: small;"><b>Filling: </b></span><br />
<span style="font-size: small;">375g cream cheese</span><br />
<span style="font-size: small;">80g sugar (or more if you like it sweeter)</span><br />
<span style="font-size: small;">2 eggs</span><br />
<span style="font-size: small;">2 tbs milk </span><br />
<span style="font-size: small;">1 tsp vanilla extract </span><br />
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<span style="font-size: small;">Allow the cream cheese to soften till it reaches room temperature. If you use cream cheese that's still cold, there's a high risk of curdling, and that won't make nice cheesecake.</span><br />
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<span style="font-size: small;">With the paddle attachment, cream the cheese and sugar till evenly blended.</span><br />
<span style="font-size: small;">Add eggs one at a time, allowing each addition to combine completely before adding the next.</span><br />
<span style="font-size: small;">Add milk and vanilla extract till thoroughly combined.</span><br />
<span style="font-size: small;"><br /></span><span style="font-size: small;">Divide mixture equally among cupcake liners.</span><br />
<span style="font-size: small;">It's ok to fill the liners almost to the brim, as these don't rise much in the oven.</span><br />
<span style="font-size: small;">Bake at 140*C in a water bath for 20 min.</span><br />
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<span style="font-size: small;">Chill the cakes in the fridge after they cool down to room temperature.</span><br />
<span style="font-size: small;">Best to make these a day in advance to let the flavours mature.</span><br />
<span style="font-size: small;">Just before serving, spoon 1 tsp of strawberry jam onto the top of the cake and top with half a strawberry.</span><br />
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<span style="font-size: small;">Or simply enjoy it plain! </span><br />
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<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY9mpJqVAUIGnDfl6pKTUjHjY8_CxVXYVKD40mb47VjnKX9zO2pPQSRwhjNGvdWIRtyniuUkN5Jdvmg00SXcscR8YftmASrQdrvzE4_8-R8TDLn212z4-SUS2AbwT_wOUx4pZnHRJkwleg/s1600/mini+cheesecake+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY9mpJqVAUIGnDfl6pKTUjHjY8_CxVXYVKD40mb47VjnKX9zO2pPQSRwhjNGvdWIRtyniuUkN5Jdvmg00SXcscR8YftmASrQdrvzE4_8-R8TDLn212z4-SUS2AbwT_wOUx4pZnHRJkwleg/s400/mini+cheesecake+2.jpg" width="400" /></a><span style="color: yellow;"><b> </b></span></span></div>
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<span style="color: orange;"><b>Click <a href="http://thebatterbaker.blogspot.sg/p/cakes.html" target="_blank">HERE</a> for more cheesecake recipes. </b></span></div>
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<span style="font-size: small;"><br /></span>NEL, the batter bakerhttp://www.blogger.com/profile/08120123332638371466noreply@blogger.com0tag:blogger.com,1999:blog-8423348113142266917.post-50367805407611461272012-09-10T15:12:00.002+08:002012-09-10T15:15:16.022+08:00Hawaiian & Portobello Pizza <br />
<span style="font-size: small;">Why wait an hour for pizza delivery when you can make your own in the same time with fresh pizza dough and as much topping as you like?</span><br />
<span style="font-size: small;">Plus, I guarantee it's cheaper and more delicious! </span><br />
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<span style="font-size: small;">Don't believe me?</span><br />
<span style="font-size: small;">Then give this a try and tell me your verdict.</span>
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<span style="color: orange; font-size: large;"><b>PIZZA DOUGH</b></span><br />
<span style="font-family: inherit; font-size: small;">Makes a 12x12" pizza.</span><br />
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<span style="font-family: inherit; font-size: small;">150ml warm water<br />1/2 tsp sugar </span><br />
<span style="font-family: inherit; font-size: small;">1/2 tsp sea salt<br />1-1/4 tsp instant yeast</span><br />
<span style="font-family: inherit; font-size: small;">3 tbs extra virgin olive oil</span><br />
<span style="font-family: inherit; font-size: small;">225g bread flour </span><br />
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<span style="font-family: inherit; font-size: small;">Stir sugar and salt into warm water to dissolve. <br />Sprinkle yeast over water and set aside for about 10 min to activate the yeast.</span><br />
<span style="font-family: inherit; font-size: small;">Add olive oil and flour. Stir till dough comes together. </span><br />
<span style="font-family: inherit; font-size: small;">Then knead till smooth and springy.<br /><br />Place ball of dough in a large flour-dusted bowl. </span><br />
<span style="font-family: inherit; font-size: small;">Proof for about 30 min till double in size.<br /><br />Punch dough down. Rest 5 min. <br />Flour the dough ball generously, then press evenly into a greased 12x12" pan.</span><br />
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<span style="font-family: inherit; font-size: small;">Spread pizza sauce on top of the dough. (I took a short cut today and just used pasta sauce from a jar.) Sprinkle generously with oregano and some freshly cracked black pepper. </span><br />
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<span style="font-family: inherit; font-size: small;">Then layer on your favourite toppings.</span><br />
<span style="font-family: inherit; font-size: small;">For Hawaiian: ham and pineapple cubes (I used canned pineapples, drained and rinsed) </span><br />
<span style="font-family: inherit; font-size: small;">For Portobello: bacon and portobello mushrooms, sliced </span><br />
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<span style="font-family: inherit; font-size: small;">Finally, sprinkle with mozarella cheese. </span><br />
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<span style="font-family: inherit; font-size: small;">Bake in a 200*C oven for about 20 min. </span><br />
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<span style="font-family: inherit; font-size: small;">Best enjoyed when still warm! </span><br />
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<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8LH3ZjClBijb0y3xG1EMIDm7Fy7_vyVitVk6_7P3Hn-T3a-7ZnSuK-vQhEnZL8FYOyoOyA7VzTUUFeNNbdqykJxW9Lq0RTIXyleqRrwsuD7eSTEqaBP2xBXnTX3SaPbrb2STExXE23-xX/s1600/photo+1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8LH3ZjClBijb0y3xG1EMIDm7Fy7_vyVitVk6_7P3Hn-T3a-7ZnSuK-vQhEnZL8FYOyoOyA7VzTUUFeNNbdqykJxW9Lq0RTIXyleqRrwsuD7eSTEqaBP2xBXnTX3SaPbrb2STExXE23-xX/s200/photo+1.JPG" width="150" /></a></span></div>
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<span style="color: orange;"><span style="font-family: inherit; font-size: large;"><b>More pizza ideas: </b></span></span><br />
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<a href="http://thebatterbaker.blogspot.sg/2010/11/ultra-thin-crust-portobello-ham-pizza.html" target="_blank"><span style="font-size: small;"></span></a><span style="font-size: small;"></span></div>
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<span style="font-size: small;"><a href="http://thebatterbaker.blogspot.sg/2010/11/ultra-thin-crust-portobello-ham-pizza.html" target="_blank"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHFBDswmNNkB_RQrlJRkzm7z-CWGJfyWIN6dmXzSLSr390YoJasnaICDvwjRiv0avN9nWinE8NCr2L6saQvoISc_PmndqqUGdcbY5Le5XbadcvVcke7Eo3eLWSwMUaFtBb0c_ftTmnlihL/s200/porto+ham+pizza.jpg" width="199" /> </a></span></div>
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<span style="font-size: small;"><a href="http://thebatterbaker.blogspot.sg/2011/09/half-half-pizza-smoked-salmon-hawaiian.html" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img border="0" height="199" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8jybkWJjgircpMAY2zhA3gQFH2GdAV4OnOaJtSv8XNq9q-JsbMepInsOgzyEOOZuLw88j93rTTmbxtHjvWmIrWm0LYbqXT4cauYKEgALX9s-IONW-vzSAXNfUwd2BXBmdrMpShOAM0nv2/s200/salmon+pizza.JPG" width="200" /></a></span></div>
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<span style="font-family: inherit; font-size: small;"> <span id="goog_159916716"></span><a href="http://draft.blogger.com/"></a><span id="goog_159916717"></span><span id="goog_159916718"></span><a href="http://draft.blogger.com/"></a><span id="goog_159916719"></span><span id="goog_159916720"></span><a href="http://draft.blogger.com/"></a><span id="goog_159916721"></span><span id="goog_159916722"></span><a href="http://draft.blogger.com/"></a><span id="goog_159916723"></span><span id="goog_159916724"></span><a href="http://draft.blogger.com/"></a><span id="goog_159916725"></span><span id="goog_159916750"></span><a href="http://draft.blogger.com/"></a><span id="goog_159916751"></span></span>NEL, the batter bakerhttp://www.blogger.com/profile/08120123332638371466noreply@blogger.com1tag:blogger.com,1999:blog-8423348113142266917.post-11975541882772959642012-08-24T17:27:00.001+08:002012-08-24T17:27:06.385+08:00Lemon Coconut CupcakesI've been really busy with so many things lately - work, chores, errands, other hobbies, salsa classes, family, friends, home improvement projects...<br />
Goodness, and I don't even have kids yet! How do those working moms do it??<br />
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So, this is gonna be a real quick post to share with you a new recipe I tried recently. I was looking for cream cheese frosting recipes and chanced upon one that used whipped cream instead of butter!<br />
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<img id="il_fi" src="http://static.seton.net.au/media/catalog/product/cache/1/image/180x180/5e06319eda06f020e43594a9c230972d/A23410.jpg" style="padding-bottom: 8px; padding-right: 8px; padding-top: 8px;" /> <br />
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Now, doesn't that sound nice? No butter :) <br />
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But before I dive into the recipe, I just wanted to digress for a moment so I can abuse this blog and brag a bit about the cushion covers I designed myself and just finished knitting :) <br />
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I bought the yarn on my New Zealand holiday 2 years ago. Yes, 2 long years! I have a (bad) habit of hoarding long lists of "To Do" projects. Please console me and tell me I'm not the only one with this terrible habit? <br />
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Alright, ok, my 5 seconds of bragging is over. Now back to the recipe... <br />
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<span style="font-size: large;"><b>LEMON COCONUT CUPCAKES</b></span></div>
Makes about 20 mini cupcakes.<br />
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80g butter <br />
95g sugar <br />
2 eggs <br />
1 tsp vanilla extract <br />
1 tsp lemon extract<br />
1 tbs lemon juice <br />
100ml milk<br />
130g plain flour <br />
1 tsp baking powder, sifted with flour<br />
60g grated coconut<br />
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Cream butter and sugar till pale and fluffy. <br />
Gradually add eggs and extracts, and mix till thoroughly combined.<br />
Add lemon juice and milk and mix well. <br />
Mix in flour and baking powder on low speed till just combined. <br />
Then fold in grated coconut till evenly distributed. <br />
Fill baking cups till about 80% full. <br />
Bake at 150*C for 15-18 min till done.<br />
Cool completely before frosting. <br />
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<span style="color: orange; font-size: large;"><b>CREAM CHEESE WHIPPED CREAM FROSTING</b></span><br />
Makes more than enough for 20 mini cupcakes. <br />
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100g cream cheese, softened <br />
80g caster sugar <span style="font-size: x-small;"><span style="font-size: xx-small;">(more or less according to preference)</span></span><br />
1 tsp vanilla extract<br />
1/4 tsp lemon extract (optional) <br />
yellow food colouring (optional)<br />
180ml whipping cream<br />
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Combine cream cheese, half of the sugar, extracts and colouring.<br />
Whisk or cream until smooth. Set aside. <br />
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In another bowl, whisk whipping cream and the remaining half sugar until stiff peaks form.<br />
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Gently fold whipped cream into cream cheese till evenly combined.<br />
Transfer to a piping bag attached with your preferred piping tip and decorate your cupcakes!
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<span style="font-size: small;"><b><i>Note: </i></b></span><br />
<span style="font-size: small;"><i>The frosting was a little weepy in the hot and humid climate I live in. So next time, I'll try adding a little gelatin into the frosting to see if it'll help stabilise the frosting. Will post the results when I try this again. </i></span><br />
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These little cuppies were made specially for a gathering with a group of fellow baking enthusiasts who were such fun company and so generous (aka way too much food). Hope you ladies and gents enjoyed it :)<br />
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I may not have time to post the food porn from the gathering, but I don't want you to miss out on the titillating images, so please head over to their blogs to check out the X-rated photos :) <br />
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<a href="http://passionbaker.blogspot.sg/2012/08/bloggers-gathering.html" target="_blank">Passionate About Baking</a> - Grilled Vege Frittata, Creamy Prawn & Mushroom Canapes<br />
<a href="http://dreamersloft.blogspot.sg/2012/08/singapore-homebakers-gathering.html" target="_blank">Dreamersloft </a>- Lemon Meringue Cupcakes<br />
<a href="http://preciousmoments66.blogspot.sg/2012/08/totally-productive.html?m=1" target="_blank">Precious Moments</a> - Banana Sherbet, Coffee Ice Cream<br />
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<a href="http://pengskitchen.blogspot.sg/" target="_blank">Peng's Kitchen</a> - Cherry Cake<br />
<a href="http://allthatmatters2rei.blogspot.sg/" target="_blank">All That Matters</a> - Puff Biscuits, Chicken Stew<br />
<a href="http://honeybeesweets88.blogspot.sg/" target="_blank">Honey Bee Sweets</a> - Chicken Kebabs<br />
<a href="http://travellingfoodies.wordpress.com/" target="_blank">Travelling Foodies</a> - Ikan Gerang Assam, Durian Apam Balik, Macaron Roselle<br />
<a href="http://www.atkokken.com/" target="_blank">@kokken</a> - Ngoh Hiang<br />
<a href="http://wensdelight.blogspot.com/" target="_blank">Wen's Delight</a> - Korean Rice Rolls<br />
<a href="http://bakinglibrary.blogspot.sg/" target="_blank">Baking Library</a> - Chicken Pies<br />
<a href="http://iloveicookibake.blogspot.sg/" target="_blank">I Love. I Cook. I Bake.</a> - Steamed Pandan Brownies, Chocolate Pudding<br />
<a href="http://annieliciousfood.blogspot.sg/" target="_blank">Annielicious Food</a> - Tiramisu<br />
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<br />NEL, the batter bakerhttp://www.blogger.com/profile/08120123332638371466noreply@blogger.com0tag:blogger.com,1999:blog-8423348113142266917.post-90153149269848058932012-07-07T15:56:00.000+08:002012-07-07T15:56:54.622+08:00Chiffon Cheesecake with Hershey's Syrup SwirlsIt's been a long time since I had chiffon cheesecake, better known as Japanese cheesecake to some. Many of you would already be familiar with this, so it needs no introduction. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixGIVeu_vB0tAl-moBzs2Pj8jKiIn-zCWKWCu70U-rr8o5-b14BFDOd-mw9xhhr5PqcBzl8MpiSkwRRdXG_8zoyrdCsj3L_eTG9YiSbC7bp7JXh-NPAERf4cdWJqvYkC0JYwdT79QTULxl/s1600/hersheychiffon3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixGIVeu_vB0tAl-moBzs2Pj8jKiIn-zCWKWCu70U-rr8o5-b14BFDOd-mw9xhhr5PqcBzl8MpiSkwRRdXG_8zoyrdCsj3L_eTG9YiSbC7bp7JXh-NPAERf4cdWJqvYkC0JYwdT79QTULxl/s400/hersheychiffon3.jpg" width="297" /></a></div>
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For a little bit of fun, I added some Hershey's Syrup into some batter and marbled it on the top. While the visual effect was quite nice, I didn't quite taste enough Hershey's. More next time!!! <br />
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<span style="color: orange; font-size: large;"><b>CHIFFON CHEESECAKE </b></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC_k1WxlpSwxeN9lkMcwQvWOg7rkDsQdge_A3NX_bLylCoNzGcUPaDvkTu1gdTvm7Hz9iSGjRENo-ZXHSsw9AJaPs22NGA4CtxjFBUXO6kIieLqI5CQVL3cIc1GKiSDYc_I4rl_amEVFix/s1600/hersheychiffon1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC_k1WxlpSwxeN9lkMcwQvWOg7rkDsQdge_A3NX_bLylCoNzGcUPaDvkTu1gdTvm7Hz9iSGjRENo-ZXHSsw9AJaPs22NGA4CtxjFBUXO6kIieLqI5CQVL3cIc1GKiSDYc_I4rl_amEVFix/s320/hersheychiffon1.jpg" width="240" /></a><span style="color: orange; font-size: small;"><b>with Hershey's Syrup Swirls</b></span><br />
Makes a 6x9" cake. <br />
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20g butter<br />
115g cream cheese<br />
45ml milk<br />
3 egg yolks<br />
1/2 tbs vanilla extract<br />
1/2 tbs lemon juice<br />
30g cake or plain flour<br />
10g corn flour<br />
3 egg whites<br />
1/4 tsp cream of tartar<br />
65g caster sugar<br />
60ml Hershey's syrup<br />
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Melt butter, cheese and milk over a water bath. (Or just stick it in the microwave in 10-second shots, stirring in between till you get a smooth mixture.)<br />
Set aside to cool.<br />
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Add egg yolks, vanilla extract and lemon juice and stir till well combined.<br />
Combine the flours, then sift it into the mixture and stir till well combined. <br />
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In a clean mixing bowl, combine egg whites, cream of tartar and sugar.<br />
Whisk till soft peaks form.<br />
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Pour egg whites into cheese mixture and fold gently (preferably with a balloon whisk) till no whites streaks are visible.<br />
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Pour batter into a greased and lined baking tin, saving just about 1/2 cup (120ml) of batter. Add Hershey's syrup into the remaining batter and stir gently will well combined. Randomly dot the top with the Hershey's mixture, then use a chopstick to create swirls. <br />
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Bake at 160*C in a water bath for 45-50 min till a toothpick inserted comes out clean and the top has browned nicely.<br />
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Best to slice the cake when chilled so that there are less crumbs.<br />
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<br />NEL, the batter bakerhttp://www.blogger.com/profile/08120123332638371466noreply@blogger.com0tag:blogger.com,1999:blog-8423348113142266917.post-55265065263431040362012-07-03T15:09:00.000+08:002012-07-03T15:09:27.834+08:00Mini Oreo CupcakesI've been wanting to bake Oreo cupcakes for a while. And I finally got down to it some weeks ago.<br />
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You can use any Oreo flavour you like, but I think the classic flavour is still the best :) <br />
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You may not be able to tell from the pictures, but these are really small and cute! Each cupcake is only about 3cm in diameter. They're just too cute!! (If you're wondering, these cupcake liners are from Phoon Huat. Look for item code 13189.)<br />
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<span style="font-size: large;"><b>OREO CUPCAKES</b></span></div>
Makes about 20 mini cupcakes. <br />
<br />
80g butter<br />
90g sugar<br />
2 eggs<br />
1 tsp vanilla extract<br />
100ml whipping cream<br />
130g plain flour<br />
5g cocoa powder <br />
1 tsp baking powder<br />
4 Oreos, filling scraped off and set aside, biscuits crushed<br />
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Sift together flour, cocoa powder and baking powder. Set aside. <br />
Beat butter and sugar till fluffy.<br />
Add Oreo filling, eggs and vanilla extract and beat till well combined.<br />
Add whipping cream and beat till well combined.<br />
Add flour mixture and briefly beat till just combined.<br />
Gently fold in crushed Oreos. (The Oreos can be roughly smashed into chunky bits, which will give a nice texture to the cupcake. But if you prefer a more refined texture, then finely crush them.) <br />
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Spoon into paper liners and bake at 160*C for 12-15 min. (Regular sized cupcakes will take 15-20 min.)<br />
Cool completely before frosting. <br />
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For the frosting, I used Swiss Meringue Buttercream. Recipe can be found <a href="http://thebatterbaker.blogspot.sg/2011/10/chocolate-cupcakes-swiss-meringue.html" target="_blank">here</a>. </div>
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For the toppings, I used crushed Oreos, desiccated coconut, chocolate rice and rainbow sprinkles. </div>
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<br />NEL, the batter bakerhttp://www.blogger.com/profile/08120123332638371466noreply@blogger.com0tag:blogger.com,1999:blog-8423348113142266917.post-77976425994853404202012-06-27T00:49:00.000+08:002012-06-27T09:39:33.022+08:00Tiramisu, the batter baker wayI promise you, this tastes a lot better than it looks.<br />
My photography skills are horrible (thankfully my food-making skills are a little better), so do give this recipe a chance. <br />
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I absolutely love love love tiramisu - the soft moist cake with layers of melt-in-your-mouth mascarpone is just heaven in a bite!<br />
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Well, actually, you don't even have to bite. This tiramisu just melts in your mouth! <br />
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When I tasted my first tiramisu (at the grand old age of 17 - oops, underaged alcohol consumption... shhh), I had the impression that it would be difficult to make, just because it was such a delicious dessert. So when I was told it was super easy and didn't even require baking, I was thrilled!!<br />
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After trying out a few recipes, I've finally come up with my own variation. It's largely based on <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/tiramisu-recipe/index.html" target="_blank">Giada de Laurentiis' recipe</a>, but with a small but significant tweak, that made all the difference to me.<br />
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<span style="color: orange; font-size: large;"><b>TIRAMISU, the batter baker way</b></span><br />
Makes a 6x6" cake.<br />
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Sponge layers:<br />
1 pack instant coffee<br />
1 tsp cocoa powder<br />
180ml hot water<br />
1 tbs dark rum <span style="font-size: xx-small;">(or you can use kahlua or bailey's) </span><br />
18 pcs savaiordi (sponge fingers) <br />
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Mascarpone layers:<br />
3 egg whites<br />
2 tbs caster sugar<br />
1/4 tsp cream of tartar<br />
250g mascarpone cheese<br />
3 egg yolks<br />
2 tbs caster sugar <br />
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cocoa powder<br />
chocolate curls<br />
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Combine all the ingredients for the sponge layers (except the fingers). Set aside to cool while you prepare the mascarpone mixture.<br />
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Combine egg whites, sugar and cream of tartar in a clean oil-free bowl.<br />
Whisk till peaks are stiff. Set aside. <br />
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In another bowl, combine cheese, egg yolks and sugar.<br />
Mix till well combined and creamy.<br />
Fold meringue (stiff egg whites) into the cheese mixture till well combined.<br />
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To assemble the tiramisu, dip a sponge finger for just 1 second into the coffee mixture. Place in your serving dish and repeat till you get a single layer of sponge fingers.<br />
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Scoop half of the cheese mixture onto the sponge fingers and spread evenly.<br />
Sprinkle with cocoa powder, as much as you like.<br />
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Repeat with sponge fingers, cheese mixture and cocoa powder.<br />
Finally, scatter chocolate curls on top and lightly press into the cheese.<br />
Refrigerate for at least 4 hours before serving.<br />
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Hope you like this variation of tiramisu. <br />
Give it a try and let me know what you think!<br />
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<br />NEL, the batter bakerhttp://www.blogger.com/profile/08120123332638371466noreply@blogger.com0tag:blogger.com,1999:blog-8423348113142266917.post-70080358081128279682012-06-22T16:33:00.000+08:002012-06-22T16:33:37.352+08:00Avocado Ice PopsMaybe you love avocado.<br />
Or maybe you loathe avocado. <br />
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It's an acquired taste. <br />
Like cheese. (I love!) <br />
And durian. (I loathe.) <br />
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For avo-lovers, here's a cool recipe for you. (No pun intended.) <br />
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<span style="font-size: large;"><b style="color: lime;">AVOCADO ICE POPS</b></span><br />
Makes 4 creamy ice pops.<br />
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1-1/2 avocados<br />
2-3 tbs gula melaka, melted <span style="font-size: xx-small;">(or use honey if you don't have gula melaka)</span><br />
water<br />
1-2 tbs lime or lemon juice (optional)<br />
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Place avocado (skin and seed removed, of course), gula melaka and lime juice into a measuring cup.<br />
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Add water till it reaches the 480ml mark. (If you're wondering, I used popsicle moulds from Daiso. Adjust recipe according to your mould. Proportion doesn't have to be precise. Use more avocado if you're a die-hard avo fan or for a creamier ice pop.)<br />
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Transfer everything into a blender and blitz away till smooth. (I like my ice pops smooth and creamy. But if you like some chucky avo bits in your pops, stop blitzing when the mixture is to your liking.)<br />
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Pour into popsicle moulds and freeze for at least 4 hours or till set. <br />
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Now that you've made your avo-pops, what are you gonna do with the remaining half avocado??<br />
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Make a tunavomato sandwich!!<br />
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A what??<br />
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A tuna-avocado-tomato sandwich.<br />
Yup! I like to call it a tunavomato sandwich :)<br />
It's the best breakfast sandwich ever! Trust me. <br />
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<br />NEL, the batter bakerhttp://www.blogger.com/profile/08120123332638371466noreply@blogger.com0tag:blogger.com,1999:blog-8423348113142266917.post-22494683609417170632012-05-12T17:47:00.001+08:002012-05-12T17:47:34.288+08:00Banana Chocolate Chip Minicakes<div style="background-color: black; color: white; font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: small;">Did you know that you could freeze bananas? </span></div>
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<span style="font-size: small;">Yes, indeed you can. </span></div>
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<span style="font-size: small;">You may not want to eat it plain once it's thawed out, but it's perfectly fine for smoothies and cakes. After all, the bananas will be all mashed up. </span></div>
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<span style="font-size: small;">So the next time you have over-ripe bananas at home, don't throw them out! Save them in the freezer for a yummy, healthy bake! </span></div>
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<span style="font-size: small;"><span style="color: orange; font-size: large;"><b>BANANA CHOCOLATE CHIP MINICAKES</b></span></span></div>
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<span style="font-size: small;">Makes about 8 minicakes. <br /><br />1 egg</span></div>
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<span style="font-size: small;">20g brown sugar + 40g white sugar <span style="font-size: small;">(or just 60g white sugar) </span></span></div>
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<span style="font-size: small;">2 tbs maple syrup (optional) <br />1 tsp vanilla extract</span></div>
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<span style="font-size: small;">80ml oil </span></div>
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<span style="font-size: small;">200g mashed bananas (about 2 med sized bananas) <br />125g flour<br />1/4 tsp baking powder<br />1/2 tsp baking soda <br />30g chocolate chips, more or less as you desire</span></div>
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<span style="font-size: small;"><br />Beat egg and sugars till light and creamy.<br />Add maple syrup, vanilla extract, oil and mashed bananas and beat till well combined.<br />In
a separate bowl, sift flour, baking powder and baking soda, and
give a quick whisk. </span></div>
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<span style="font-size: small;">Fold in flours and chocolate chips into the wet ingredients until no
traces of flour remain. </span></div>
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<span style="font-size: small;"><br />Spoon into cupcake liners. <br />Bake at 160*C for 18-20 min till done. </span></div>
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<span style="font-size: small;">Enjoy warm! </span></div>
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<span style="font-size: small;"><br /></span></div>NEL, the batter bakerhttp://www.blogger.com/profile/08120123332638371466noreply@blogger.com0tag:blogger.com,1999:blog-8423348113142266917.post-40204405263524973562012-05-06T22:31:00.000+08:002012-05-06T22:31:43.623+08:00Wholemeal Flax Seed BreadI'm so thrilled that I've finally found an idiot-proof bread recipe.<br />
The best part of this recipe is that it takes only about 2.5 hours from start to finish. Certainly do-able for a weekday night.<br />
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This recipe is so versatile. <br />
You can make plain white bread, wholemeal bread, fruit and nut bread, dinner rolls, sardine buns, tuna buns, cheese buns... you get the idea.<br />
It's super soft, fluffy and moist and so tasty that it's good enough to eat on its own!<br />
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This is gonna be my holy grail go-to recipe for bread from now on.<br />
Just look at that crumb!!<br />
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<b><span class="Apple-style-span" style="color: orange; font-size: large;">WHOLEMEAL FLAX SEED BREAD</span></b><br />
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<span class="Apple-style-span" style="font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif; line-height: 21px;">125g milk, lukewarm</span><span class="Apple-style-span" style="font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif; line-height: 21px;"><br style="line-height: 1.5;" /></span><span class="Apple-style-span" style="font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif; line-height: 21px;">35g Sugar </span><span class="Apple-style-span" style="font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif; line-height: 21px;"><br style="line-height: 1.5;" /></span><span class="Apple-style-span" style="font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif; line-height: 21px;">1.5 tsp instant yeast</span><span class="Apple-style-span" style="font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif; line-height: 21px;"> </span><span class="Apple-style-span" style="font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 21px;"><br /></span></span><span class="Apple-style-span" style="font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif; line-height: 21px;">10g milk powder </span><span class="Apple-style-span" style="font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif; line-height: 21px;"><br style="line-height: 1.5;" /></span><span class="Apple-style-span" style="font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif; line-height: 21px;">260g flour</span><span class="Apple-style-span" style="font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif; line-height: 21px;"> <span class="Apple-style-span" style="font-size: x-small;">(use any combination of flour you desire; for this recipe, I used 40g wholemeal flour, 20g flax seed, 100g plain flour, 100g bread flour)</span></span><br style="line-height: 1.5;" /><span class="Apple-style-span" style="font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif; line-height: 21px;">1/2 tsp Salt</span><span class="Apple-style-span" style="font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 21px;"><br /></span></span><span class="Apple-style-span" style="font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif; line-height: 21px;">1 egg</span><span class="Apple-style-span" style="font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif; line-height: 21px;"><br style="line-height: 1.5;" /></span><span class="Apple-style-span" style="font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif; line-height: 21px;">60g unsalted butter, softened</span><span class="Apple-style-span" style="font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif; line-height: 21px;"><br style="line-height: 1.5;" /></span><span class="Apple-style-span" style="font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif; line-height: 21px;"><br />Combine all ingredients in a mixing bowl. </span><br />
<span class="Apple-style-span" style="font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 21px;">Using the hook attachment, run your mixer for about 15 min till you get a smooth tacky dough. </span><br /><span class="Apple-style-span" style="line-height: 27px;">Cover with a damp tea towel and p</span><span class="Apple-style-span" style="line-height: 21px;">roof for 45 mins. </span><br style="line-height: 1.5;" /><br />Punch dough down. Let it rest for about 10 min. </span><br />
<span class="Apple-style-span" style="font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif;">Shape the dough into a log to fit a 8x4" loaf pan. </span><br />
<span class="Apple-style-span" style="font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif;">Grease the loaf pan before placing the dough in it. </span><br />
<span class="Apple-style-span" style="font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 21px;">Let it proof for another 45 mins.</span></span><br />
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<span class="Apple-style-span" style="font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif; line-height: 21px;">Bake at 200*C for 30-35 mins, tenting till the last 2 min of baking. </span><br />
<span class="Apple-style-span" style="font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 21px;">Remove from pan and cool on a wire rack. </span></span><br />
<span class="Apple-style-span" style="font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 21px;">Slice only when bread has completely cooled. </span></span><br />
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<br />NEL, the batter bakerhttp://www.blogger.com/profile/08120123332638371466noreply@blogger.com0tag:blogger.com,1999:blog-8423348113142266917.post-74587510319713100932012-04-29T23:10:00.000+08:002012-04-29T23:10:14.009+08:00Mini Cheesecakes<div style="text-align: center;">
I have a soft spot for anything mini.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnBuOn06NVYq0Pkf4KR9tLdxglygU0LnE4jdErbIgPVz7t2OFcIuhcuzlLXyrEvU_Uzg9gK5LAbPK0m0l4d3cLkDnbRVPsmfCmzTTBc5QoSG9KXNQnm-oEulGpq5fJFvAEoGbFEZAR3oLG/s1600/mini2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnBuOn06NVYq0Pkf4KR9tLdxglygU0LnE4jdErbIgPVz7t2OFcIuhcuzlLXyrEvU_Uzg9gK5LAbPK0m0l4d3cLkDnbRVPsmfCmzTTBc5QoSG9KXNQnm-oEulGpq5fJFvAEoGbFEZAR3oLG/s400/mini2.JPG" width="400" /></a></div>
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Minis are just so pretty and dainty.</div>
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(Just like me! hehe)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ4-L8K1LrFWF3EEyKN6sZnGWJM13UROZuK4VYFv5y-CfVieK-MOmMy8P8S7kcNqOYYdKeMno-GJknYB_YvrHjkWPn78X4TmaFwPIJDYV02r-ZXjeHFMRTOlf-GIdDHIFcPNHWw7a1EgZ0/s1600/mini4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ4-L8K1LrFWF3EEyKN6sZnGWJM13UROZuK4VYFv5y-CfVieK-MOmMy8P8S7kcNqOYYdKeMno-GJknYB_YvrHjkWPn78X4TmaFwPIJDYV02r-ZXjeHFMRTOlf-GIdDHIFcPNHWw7a1EgZ0/s400/mini4.JPG" width="400" /></a></div>
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Ok, serious now. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnKDGAy90eNVMgaj4-DaEAyPRKe42Vq54-MbK7hmbl5glu3M3VKGTY3ajvF5Ae5rCjqfKKmj46u0P0s-Lc3-UOVU9Q3b7AxIlI5qi8SENDLQ4TymJ8XVBUnlijEmMWKs5QCQKsZAssYLJW/s1600/mini3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnKDGAy90eNVMgaj4-DaEAyPRKe42Vq54-MbK7hmbl5glu3M3VKGTY3ajvF5Ae5rCjqfKKmj46u0P0s-Lc3-UOVU9Q3b7AxIlI5qi8SENDLQ4TymJ8XVBUnlijEmMWKs5QCQKsZAssYLJW/s400/mini3.JPG" width="400" /></a></div>
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There's nothing special to making minis.<br />
The recipe doesn't change.<br />
Ok, well, maybe the baking time changes, but that's about it.<br />
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For these minis, I used the same recipe as my <a href="http://thebatterbaker.blogspot.com/2012/04/rum-raisin-cheesecake.html" target="_blank">Rum & Raisin Cheesecake</a>, except that I left out the rum and raisins, and reduced baking time to just 20 min.<br />
(Recipe makes about 20 mini cheesecakes in large cupcake liners about 2.5" diameter.)<br />
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<br />NEL, the batter bakerhttp://www.blogger.com/profile/08120123332638371466noreply@blogger.com0tag:blogger.com,1999:blog-8423348113142266917.post-17800884821174541052012-04-28T15:45:00.002+08:002012-04-28T15:45:55.979+08:00Cheese-less Crust-less QuicheWhat? No cheese? No crust? Can you even call that a quiche? <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik8n8tJSXFaD0d5h7f5bOfGHKbaRNIvv7g0Zs5M0nMPsCvLCDUeasCGI7dUbcHhDjPDFcT_l-Yh3nNOIH_Q1wKtCctnsAws_EN1UInb8VhVlmhhspxRap6amyA8XTyyuhM5Jgcf64QIGBH/s1600/quiche5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik8n8tJSXFaD0d5h7f5bOfGHKbaRNIvv7g0Zs5M0nMPsCvLCDUeasCGI7dUbcHhDjPDFcT_l-Yh3nNOIH_Q1wKtCctnsAws_EN1UInb8VhVlmhhspxRap6amyA8XTyyuhM5Jgcf64QIGBH/s400/quiche5.JPG" width="400" /></a></div>
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First, let me tell you why it's crust-less...<br />
I was simply too lazy to make pastry dough. (I'm sure many of you out there are guilty of this too. Right?) So I pulled out some tortilla wraps from my freezer, searched my drawers for a suitable sized bowl, and delicately pressed one wrap into each bowl.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPZlz_Lj_r22Mb1Zh7xz32BNQmEXSzGmPwUE_E5vMCWiI1OxVyvUxF8Ye3EXpqRpcEhfW4H2pvn1a0XXNLshftyu_8p_Aoe7fuBj1n4LyTs8zh_LinkMq0QzR_O4iLkZ27mvfY6g0aZF4w/s1600/quiche1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPZlz_Lj_r22Mb1Zh7xz32BNQmEXSzGmPwUE_E5vMCWiI1OxVyvUxF8Ye3EXpqRpcEhfW4H2pvn1a0XXNLshftyu_8p_Aoe7fuBj1n4LyTs8zh_LinkMq0QzR_O4iLkZ27mvfY6g0aZF4w/s320/quiche1.JPG" width="320" /></a></div>
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Now, why is it cheese-less?<br />
Because I plain forgot. Yes. Forgot. Silly reason, but I'm sure it happens to all of us as some point.<br />
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Nevertheless, despite the laziness and the boo-boo, it still turned out ok.<br />
Quite pretty in fact, if I may say so :) And certainly less sinful than a traditional buttery crust.<br />
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<b><span class="Apple-style-span" style="color: orange; font-size: large;">TOMATO BACON BROCCOLI QUICHE</span></b><br />
Serves 2.<br />
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2 tortilla wraps<br />
A handful of cherry tomatoes<br />
3 rashes of bacon, sliced into 1cm strips<br />
Some broccoli, chopped to small pieces<br />
1/2 tsp dried basil<br />
150ml milk<br />
2 eggs<br />
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Press tortilla wrap into a greased oven-proof bowl.<br />
Slice tomatoes in half and scatter onto wrap.<br />
Cook bacon in a pan for about 5 min, then add the broccoli and cook for another 5 min till broccoli has softened slightly.<br />
Scatter on top of tomatoes and sprinkle the basil over the top.<br />
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Combine milk and eggs, then pour on top of filling.<br />
Sprinkle with pepper and parsley flakes if desired.<br />
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Bake at 170*C for 25 min.<br />
Carefully remove from bowl and cool on a wire rack for about 5 min.<br />
Serve while still warm to hungry tummies, in the hope that they won't realise that the dish is missing some cheese.<br />
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<br />NEL, the batter bakerhttp://www.blogger.com/profile/08120123332638371466noreply@blogger.com0tag:blogger.com,1999:blog-8423348113142266917.post-30987168850218472662012-04-15T21:59:00.000+08:002012-04-15T21:59:16.904+08:00Maple Cinnamon RollsI wish there was a way to multiply the time we have in a day.<br />
There are just so many things to do but so little time. <br />
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As I've resolved not to get lazy and neglect my blog, I thought I should at least post the recipe for those of you who might find it useful.<br />
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The photo really doesn't do justice to the rolls (I used my iphone to take this shot). And don't be fooled - the rolls are mini size, less than 2 inches each. Somehow, minis seem less guilty than regular size ones :)<br />
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<span class="Apple-style-span" style="font-family: 'Segoe UI', Frutiger, Tahoma, Helvetica, 'Helvetica Neue', Arial, sans-serif;"><b><span class="Apple-style-span" style="color: orange; font-size: large;">Maple Cinnamon Rolls </span></b><br />Makes 32 mini rolls (using two 8" pans).</span><br />
<br /><span class="Apple-style-span" style="font-family: 'Segoe UI', Frutiger, Tahoma, Helvetica, 'Helvetica Neue', Arial, sans-serif;">320ml milk, lukewarm<br />80ml oil<br />50g sugar<br />1.5 tsp instant yeast<br />350g + 40g plain or bread flour </span><br />
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<span class="Apple-style-span" style="font-family: 'Segoe UI', Frutiger, Tahoma, Helvetica, 'Helvetica Neue', Arial, sans-serif;">1/2 tsp baking powder<br />1/3 tsp baking soda<br />1 tsp salt<br />100g butter, room temperature<br />100g brown sugar<br />2 tbs cinnamon powder<br />1/4 - 1/2 cup raisins, according to preference</span></div>
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<span class="Apple-style-span" style="font-family: 'Segoe UI', Frutiger, Tahoma, Helvetica, 'Helvetica Neue', Arial, sans-serif;">maple syrup, for drizzling </span></div>
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<span class="Apple-style-span" style="font-family: 'Segoe UI', Frutiger, Tahoma, Helvetica, 'Helvetica Neue', Arial, sans-serif;">Combine milk, oil, sugar, yeast, and 350g flour. </span></div>
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<span class="Apple-style-span" style="font-family: 'Segoe UI', Frutiger, Tahoma, Helvetica, 'Helvetica Neue', Arial, sans-serif;">Knead with dough hook for about 10 min. </span></div>
</span><span class="Apple-style-span" style="font-family: 'Segoe UI', Frutiger, Tahoma, Helvetica, 'Helvetica Neue', Arial, sans-serif;">Cover and let rise for at least 1 hour. </span><span class="Apple-style-span" style="font-family: 'Segoe UI', Frutiger, Tahoma, Helvetica, 'Helvetica Neue', Arial, sans-serif;"><br /></span><span class="Apple-style-span" style="font-family: 'Segoe UI', Frutiger, Tahoma, Helvetica, 'Helvetica Neue', Arial, sans-serif;"><br /></span><div>
<span class="Apple-style-span" style="font-family: 'Segoe UI', Frutiger, Tahoma, Helvetica, 'Helvetica Neue', Arial, sans-serif;">Combine 40g flour, baking powder, baking soda and salt. </span></div>
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<span class="Apple-style-span" style="font-family: 'Segoe UI', Frutiger, Tahoma, Helvetica, 'Helvetica Neue', Arial, sans-serif;">Add to batter and knead till fully incorporated. </span></div>
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<span class="Apple-style-span" style="font-family: 'Segoe UI', Frutiger, Tahoma, Helvetica, 'Helvetica Neue', Arial, sans-serif;">The dough will be rather sticky; don't worry. Chill the dough in the fridge for a few hours (up to 2 days). This will firm up the dough. If it starts to overflow, punch it down. </span></div>
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<span class="Apple-style-span" style="font-family: 'Segoe UI', Frutiger, Tahoma, Helvetica, 'Helvetica Neue', Arial, sans-serif;"><br /></span><span class="Apple-style-span" style="font-family: 'Segoe UI', Frutiger, Tahoma, Helvetica, 'Helvetica Neue', Arial, sans-serif;">Dust your work surface generously with flour. </span></div>
<div>
<span class="Apple-style-span" style="font-family: 'Segoe UI', Frutiger, Tahoma, Helvetica, 'Helvetica Neue', Arial, sans-serif;">Roll the dough out thinly into a rectangle. </span></div>
<div>
<span class="Apple-style-span" style="font-family: 'Segoe UI', Frutiger, Tahoma, Helvetica, 'Helvetica Neue', Arial, sans-serif;">Spread the butter over the dough. </span></div>
<div>
<span class="Apple-style-span" style="font-family: 'Segoe UI', Frutiger, Tahoma, Helvetica, 'Helvetica Neue', Arial, sans-serif;">Combine brown sugar and cinnamon, then spread evenly over dough. </span></div>
<div>
<span class="Apple-style-span" style="font-family: 'Segoe UI', Frutiger, Tahoma, Helvetica, 'Helvetica Neue', Arial, sans-serif;">Distribute raisins evenly. </span></div>
<div>
<span class="Apple-style-span" style="font-family: 'Segoe UI', Frutiger, Tahoma, Helvetica, 'Helvetica Neue', Arial, sans-serif;"><br /></span><span class="Apple-style-span" style="font-family: 'Segoe UI', Frutiger, Tahoma, Helvetica, 'Helvetica Neue', Arial, sans-serif;">Tightly roll the dough into a log, pinching the seams to seal the edge. </span></div>
<div>
<span class="Apple-style-span" style="font-family: 'Segoe UI', Frutiger, Tahoma, Helvetica, 'Helvetica Neue', Arial, sans-serif;">Cut the roll into 16 equal pieces and place them in a greased baking tray. </span></div>
<div>
<span class="Apple-style-span" style="font-family: 'Segoe UI', Frutiger, Tahoma, Helvetica, 'Helvetica Neue', Arial, sans-serif;">Leave some space between the rolls to allow for expansion. </span></div>
<div>
<span class="Apple-style-span" style="font-family: 'Segoe UI', Frutiger, Tahoma, Helvetica, 'Helvetica Neue', Arial, sans-serif;"><br /></span></div>
<div>
<span class="Apple-style-span" style="font-family: 'Segoe UI', Frutiger, Tahoma, Helvetica, 'Helvetica Neue', Arial, sans-serif;">Cover and let the rolls rise for 20-30 min or till they fill up the pan. </span><span class="Apple-style-span" style="font-family: 'Segoe UI', Frutiger, Tahoma, Helvetica, 'Helvetica Neue', Arial, sans-serif;">Bake at 180*C for 20-25 min till golden brown. </span></div>
<div>
<span class="Apple-style-span" style="font-family: 'Segoe UI', Frutiger, Tahoma, Helvetica, 'Helvetica Neue', Arial, sans-serif;">While still hot, drizzle maple syrup over the rolls.</span></div>
<div>
<span class="Apple-style-span" style="font-family: 'Segoe UI', Frutiger, Tahoma, Helvetica, 'Helvetica Neue', Arial, sans-serif;"><b><br /></b></span><br />
Best served warm, with a cup of coffee or tea.<br />
<br /></div>NEL, the batter bakerhttp://www.blogger.com/profile/08120123332638371466noreply@blogger.com0tag:blogger.com,1999:blog-8423348113142266917.post-10165490941017256852012-04-14T14:06:00.000+08:002012-04-14T14:06:19.412+08:00Rum & Raisin CheesecakeWho likes Rum & Raisin?<br />
<br />
Whoever thought of this flavour combination is a genius!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWIZITeGFThjtx6D-BctJceGFiIp5x6_73BucG_SYxd6WMlCsnbMSiW4_FIAevqq1WCHKM6fTptpS6-9Vivhss44NjDj1Z65XLynfa_bpT4D-NEpOLhkcqhBHNrVVMYITK4Xa2nj2SHYU7/s1600/rum+raisin+cheesecake+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWIZITeGFThjtx6D-BctJceGFiIp5x6_73BucG_SYxd6WMlCsnbMSiW4_FIAevqq1WCHKM6fTptpS6-9Vivhss44NjDj1Z65XLynfa_bpT4D-NEpOLhkcqhBHNrVVMYITK4Xa2nj2SHYU7/s400/rum+raisin+cheesecake+1.jpg" width="400" /></a></div>
<br />
This is a great way to jazz up a classic cheesecake.<br />
See the little raisins peeking out the side of the cake? <br />
Now, if there was rum & raisin cheesecake ice cream.... <br />
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<br />
You can basically take your favourite cheesecake recipe and just add rum & raisins.<br />
But to give this cake maximum flavour, soak the raisins in rum at least 3 days in advance.<br />
<br />
<div style="color: orange;">
<span style="font-size: large;"><b>RUM & RAISIN CHEESECAKE</b></span></div>
<br />
Makes an 8- or 9-inch cake. <br />
<br />
<b style="color: yellow;">CRUST: </b><br />
200g Digestive biscuits, finely crushed<br />
100g unsalted butter, melted<br />
<br />
Mix crushed biscuits and melted butter till well combined.<br />
Press evenly into springform pan. (If you are not using a non-stick pan, grease the sides of the pan.) <br />
Cover and refrigerate while you make the filling. <br />
<br />
<b style="color: yellow;">FILLING: </b><br />
1kg cream cheese, softened<br />
200g white sugar <br />
30g flour <br />
5 eggs<br />
80ml whipping cream or sour cream <br />
1 tsp vanilla extract <br />
2 tsp lemon juice (optional)<br />
80g raisins, soaked in 80ml dark rum for at least 3 days<br />
<br />
Beat together the cheese, sugar and flour with the paddle attachment on medium speed. <br />
Do not beat on high speed; you just want to combine the mixture, not introduce air, which would only cause cracks in your cheesecake.<br />
<br />
Add eggs one at a time, ensuring that the batter is thoroughly mixed.<br />
Add whipping cream, vanilla, lemon juice and the rum drained from the soaked raisins. Mix well. <br />
Gently fold in raisins. <br />
<br />
Pour filling on top of crust.<br />
Bake at 140*C for about 60 min or till edges are set but centre still looks a little wet and wobbly.<br />
Many recipes will advise you to bake cheesecake in a water bath. But because I used a springform pan, I didn't want to take the risk and just placed a tray of hot water on the lower rack while baking. Alternatively, you can wrap a wet towel around the pan; this would have the same effect as a water bath.<br />
<br />
When the cake looks done (wet and wobbly in the centre), turn off the oven and let the cake cool in the pan, in the oven with the door closed for at least the first 30 min or so. This very slow cooling process will ensure that there is no sudden temperature drop that would cause cracks in the cake. And because the oven is still warm, it will continue cooking the cake so that by the time it has cooled to room temperature, the centre of the cake would have been done just right. <br />
<br />
When the cake has cooled to room temperature, cover with foil and refrigerate for at least 4 hours. I prefer to bake cheesecake at least a day in advance so that it has at least 24 hours for the flavours to mature and develop before eating. Trust me, freshly baked cheesecake does not taste as good as 'matured' cheesecake. <br />
<br />
<b style="color: yellow;">TOPPING:</b><br />
handful of chocolate chips<br />
1 tbs rum (or whipping cream)<br />
<br />
Melt chocolate chips <i>bain marie</i>, gently stirring till smooth. <br />
Stir in rum. <br />
Transfer to a piping, then snip a tiny bit off the end before piping any design you like.<br />
Dust with cocoa powder if preferred. <br />
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<br />NEL, the batter bakerhttp://www.blogger.com/profile/08120123332638371466noreply@blogger.com0tag:blogger.com,1999:blog-8423348113142266917.post-19301359174832380012012-04-09T22:06:00.000+08:002012-04-09T22:06:12.514+08:00Pink CupcakesJust for the fun of it, I thought I'd add some pink colouring to my cupcake batter.<br />
I skipped the usual cupcake frosting as I personally don't fancy the sweet stuff. Instead, I topped the cuppies with an assortment of cornflakes, peanut butter, jam, and nutella. <br />
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<br />
I can't decide if I like it or not.<br />
Seems odd biting into pink cake. Other than that, my favourite topping was the peanut butter and jam (the cupcake right in the middle.) <br />
Would you eat pink cake?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeuPx-PaphGwLxBNmSwv2fFUJgvCbaVisLrXdL5kXNEsUJPApdLeb2OeDWcIw2KmzJwFhQfCsN6ETNKcjRuvbkMD2Rx0TlneloVC32r8UPX0L4nuECyrp-HrISg2imyjW15qzRrJB7CU63/s1600/pink+cupcakes+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeuPx-PaphGwLxBNmSwv2fFUJgvCbaVisLrXdL5kXNEsUJPApdLeb2OeDWcIw2KmzJwFhQfCsN6ETNKcjRuvbkMD2Rx0TlneloVC32r8UPX0L4nuECyrp-HrISg2imyjW15qzRrJB7CU63/s400/pink+cupcakes+2.jpg" width="398" /></a></div>
<br />
Recipe can be found <a href="http://thebatterbaker.blogspot.com/2012/03/low-fat-yogurt-cupcakes.html" target="_blank">here</a>.<br />
The only difference is the addition of pink food colouring to the batter.<br />
<br />
Tip:<br />
The intensity of the colour faded after baking. So if you're making coloured cakes, you might want the batter to look one shade darker than your intended colour.<br />
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<br />NEL, the batter bakerhttp://www.blogger.com/profile/08120123332638371466noreply@blogger.com0tag:blogger.com,1999:blog-8423348113142266917.post-26340843259721391842012-03-30T21:26:00.000+08:002012-03-30T21:26:20.912+08:00Low-fat Yogurt Cupcakes<div style="font-family: inherit;">
<span style="font-size: small;">Don't you just love it when you see "low-fat" on a dessert? </span></div>
<div style="font-family: inherit;">
<span style="font-size: small;">It makes us feel less guilty about taking a bite or two more out of that carb and sugar loaded piece of cake! </span><br />
<span style="font-size: small;"><br /></span></div>
<div style="font-family: inherit;">
<span style="font-size: small;">Haha, every bit counts doesn't it? So low-fat anything is better than low-fat nothing! </span></div>
<div style="font-family: inherit;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: inherit;">
So here you go, girls... </div>
<div style="font-family: inherit;">
<span style="font-size: small;"><br /></span></div>
<div style="color: orange; font-family: inherit;">
<span style="font-size: large;"><b>LOW-FAT YOGURT CUPCAKES</b></span></div>
<div style="font-family: inherit;">
<span style="font-size: small;">Makes about 9 regular cupcakes.</span><br />
<span style="font-size: small;"><br /></span></div>
<div style="font-family: inherit;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlqnA2rVLaA_ukdKwMgD4KeDJj_VLLF5v8eHR9b4lJUziicpDShq8EO-Vgb71YlbHewV1D0yUSf6jFhyphenhyphent8_86Uz62-gUrKvOSFuNNAXwCZUrU_4D63fww_JxGpln9ReUeT1saolEzklCuF/s1600/yogurt+cupcakes+8.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlqnA2rVLaA_ukdKwMgD4KeDJj_VLLF5v8eHR9b4lJUziicpDShq8EO-Vgb71YlbHewV1D0yUSf6jFhyphenhyphent8_86Uz62-gUrKvOSFuNNAXwCZUrU_4D63fww_JxGpln9ReUeT1saolEzklCuF/s400/yogurt+cupcakes+8.jpg" width="217" /></a><span style="font-size: small;">80g butter </span><br />
<span style="font-size: small;">100g sugar <br />2 eggs <br />1 tsp vanilla extract <br />150g (abt 1/2 cup) low-fat yogurt <br />130g plain flour <br />1 tsp baking powder, sifted with flour<br /> </span><br />
<span style="font-size: small;">Whip butter and sugar till pale and fluffy. <br />Add eggs and vanilla extract, and beat till well combined. <br />Add yogurt and mix till well combined. <br />Mix in flour and baking powder on low speed till just combined. <br />The batter should be soft dropping consistency. </span><br />
<span style="font-size: small;"></span><br />
<span style="font-size: small;">Divide batter equally among cupcake cases. Sprinkle desired toppings. <br /><br />Bake at 160*C for about 20 min or till a toothpick inserted in the centre comes out clean. </span><br />
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<span style="font-size: small;"><br /></span></div>NEL, the batter bakerhttp://www.blogger.com/profile/08120123332638371466noreply@blogger.com0tag:blogger.com,1999:blog-8423348113142266917.post-9023540782893059302012-03-04T23:38:00.001+08:002012-03-11T22:02:55.169+08:00Triple Chocolate Mousse CakeIt's been a long long long time since I last made a cake.<br />
And the last time I made a <a href="http://thebatterbaker.blogspot.com/2010/12/triple-chocolate-mousse-cake.html">Triple Chocolate Mousse Cake was in Dec 2010</a>.<br />
<br />
Since then, I've been wanting to try another variation of the Triple Chocolate Mousse Cake by <a href="http://www.americastestkitchen.com/">America's Test Kitchen</a>.<br />
<br />
And again, their recipes have not failed me.<br />
It was easy to make, almost fail-proof, and the flavours were great! Of course, it helps that you use the best quality chocolate you can afford, since this cake is all about the chocolate.<br />
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<br />
I was in such a haste to get this ready for a birthday party that I didn't have the chance to take photos of the sides or the insides (I wrapped this cake with plastic around the sides, that's why you see a shiny reflective surface in the photo).<br />
<br />
But... to show you what it looks like inside, here's a shot from my 2010 attempt, and it pretty much looks the same.<br />
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The original recipe from the website was for a 9.5" cake. But I halved the recipe and it made a 6.5" cake just perfectly. You could probably make up to a 8" cake; you'll just get shorter layers and a shorter cake, but the flavour will be just as awesome!<br />
<br />
Now, don't be put off by the long recipe for this cake. It's really not that complicated at all. The recipe is long only because the instructions are very detailed. Once you've read through the recipe, you'll find that it's really rather simple. I gave it a go, and am so glad I did. Cos this is a really lovely mousse cake - rich, yet light at the same time. It sounds odd, but it's true. You'll know what I mean when you try it... <br />
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<br />
<b><span class="Apple-style-span" style="color: orange; font-size: large;">TRIPLE CHOCOLATE MOUSSE CAKE</span></b><br />
Makes a 6.5" to 8" cake, using a springform pan at least 3" high. <br />
<br />
<b><span class="Apple-style-span" style="color: orange;">BOTTOM LAYER:</span></b><br />
42g butter<br />
100g bittersweet chocolate<br />
3/8 tsp instant espresso or coffee powder (optional)<br />
1 tsp vanilla extract<br />
2 eggs, separated<br />
pinch of salt<br />
35g brown sugar<br />
<br />
Melt butter, chocolate and espresso powder <i>bain marie</i>, stirring occasionally<i> </i>till smooth. Remove from heat and allow to cool slightly.<br />
Whisk in vanilla extract and egg yolks. Then set aside.<br />
<br />
Whisk egg whites and salt till frothy.<br />
Gradually add sugar and whisk till soft peaks form.<br />
Fold 1/3 of the egg whites into the chocolate mixture to loosen it up.<br />
Then gently fold in the remaining egg whites till no white streaks remain.<br />
Push the batter into a greased or lined springform pan, smoothing the top.<br />
Bake at 160*C for about 15 min till cake is done.<br />
Transfer to a wire rack to cool. Do not remove the cake from the pan.<br />
The cake will collapse and shrink quite a bit as it cools. This is perfectly normal, so don't get worried.<br />
<br />
<b><span class="Apple-style-span" style="color: orange;">MIDDLE LAYER:</span></b><br />
1 tbs cocoa powder<br />
2.5 tbs hot water<br />
100g bittersweet chocolate<br />
180ml whipping cream<br />
1/2 tbs white sugar<br />
pinch of salt<br />
<br />
Combine cocoa powder and hot water. Set aside.<br />
Melt chocolate till smooth. Then set aside to cool slightly.<br />
Whisk whipping cream, sugar and salt till soft peaks form.<br />
Whisk cocoa powder mixture into the melted chocolate till smooth.<br />
Then fold together the whipped cream and chocolate mixture till no whites streaks remain.<br />
Spoon the mousse over the cooled cake (bottom layer) and smooth the top.<br />
Refrigerate for at least 15 min while preparing the top layer.<br />
<br />
<b><span class="Apple-style-span" style="color: orange;">TOP LAYER:</span></b><br />
3/8 tsp powdered gelatin<br />
1/2 tbs water<br />
85g white chocolate<br />
180ml whipping cream<br />
<br />
In a small bowl, sprinkle gelatin over water. Let stand for 5 min.<br />
In a small saucepan, bring 60ml of the whipping cream to a simmer.<br />
Remove from heat, add gelatin and stir till fully dissolved.<br />
Add white chocolate and stir till smooth.<br />
Let the mixture cool to room temperature, stirring occasionally.<br />
<br />
Whisk the remaining whipping cream till soft peaks form.<br />
Fold 1/3 of the whipping cream into the chocolate mixture to loosen it up.<br />
Then fold in the remaining whipped cream till no white streaks remain.<br />
Push the mousse into the pan over the middle layer, and smooth the top.<br />
Refrigerate for at least 3 hours or overnight to allow the cake to set.<br />
<br />
<b><span class="Apple-style-span" style="color: orange;">To serve:</span></b><br />
I chose to decorate the cake with more chocolate.<br />
First, I dusted some cocoa powder over the top in a triangle pattern.<br />
Then I placed 3 Ferrero Rochers in a cluster near the edge of the cake.<br />
Next, I sprinkled some chocolate shavings around the Rochers, lightly pressing them into the mousse.<br />
Finally, I randomly pressed in a few silver dragees to add a little bling!<br />
<br />
<br />
I hope you'll give this recipe a try, and if you do, please let me know how it goes for you.<br />
<br />
Thanks for reading this very long post :) <br />
<br />
<br />
<br />
<br />NEL, the batter bakerhttp://www.blogger.com/profile/08120123332638371466noreply@blogger.com0tag:blogger.com,1999:blog-8423348113142266917.post-2770096350325446752012-03-04T18:02:00.000+08:002012-03-04T18:02:44.153+08:00Valrhona Chocolate Brownies<span class="Apple-style-span" style="font-family: inherit;">I can't believe that two months have already passed since the new year. Where did all that time go??</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
<span class="Apple-style-span" style="font-family: inherit;">There are so many new recipes that I'd like to try, but the list keeps growing faster than I can tick them off. </span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
<span class="Apple-style-span" style="font-family: inherit;">As I scrolled down the list, I decided to pick a simple one - <a href="http://www.foodnetwork.com/recipes/alton-brown/cocoa-brownies-recipe/index.html">Alton Brown's Cocoa Brownies</a>, made with cocoa powder rather than melted chocolate. Do any of you watch his show <i>Good Eats</i>? It's an unconventional and rather scientific way of presenting recipes; sometimes quirky. Some like it, some don't. I think it's all in good fun and there are always interesting things to learn. </span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
<i><span class="Apple-style-span" style="color: #666666; font-size: x-small;">(Sorry for this lousy pic. Hubby took the camera, so I only had my Blackberry to take this photo.)</span></i><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYbIsF6wWYgTsFLuPfkhimzsExqtKxE-TR1zxbtVmldetBkvdN2lLxGfV9PB9cE-2X99WEFzQhjvxpF6xXosqKowg1HIqUiLpE4UocpJp4TtRZSWHXJ7FBakgmfMCF3Es9hfZKjURvIx3Q/s1600/valrhonabrownies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: black; font-family: inherit;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYbIsF6wWYgTsFLuPfkhimzsExqtKxE-TR1zxbtVmldetBkvdN2lLxGfV9PB9cE-2X99WEFzQhjvxpF6xXosqKowg1HIqUiLpE4UocpJp4TtRZSWHXJ7FBakgmfMCF3Es9hfZKjURvIx3Q/s640/valrhonabrownies.jpg" width="480" /></span></a></div>
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
<span class="Apple-style-span" style="font-family: inherit;">As with all American recipes, I always cut down on the sugar. So that was one change I made to the recipe.</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
<span class="Apple-style-span" style="font-family: inherit;">Another change was to scale the recipe down by 25% to fit my 6x9 inch pan. </span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
<span class="Apple-style-span" style="font-family: inherit;">Finally, the most important change - using Valrhona chocolate powder instead of normal cocoa powder. </span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
<span class="Apple-style-span" style="font-family: inherit;">These brownies have a lighter, more cake-like texture due to the whisking of the eggs. So if you like the dense fudgy sort of brownies, this recipe is not for you. </span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
<b><span class="Apple-style-span" style="font-family: inherit; font-size: large;">VALRHONA CHOCOLATE BROWNIES</span></b><br />
<span class="Apple-style-span" style="font-family: inherit;">Makes 6-8 portions in a 6x9" pan. </span><br />
<br />
<ul class="kv-ingred-list1" style="line-height: 15px; margin-bottom: 14px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<li class="ingredient" style="line-height: 25px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">3 eggs</span></li>
<li class="ingredient" style="line-height: 25px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">100g white sugar</span></li>
<li class="ingredient" style="line-height: 25px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">120g brown sugar</span></li>
<li class="ingredient" style="line-height: 25px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">170g melted butter</span></li>
<li class="ingredient" style="line-height: 25px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">120g Valrhona chocolate powder, sifted</span></li>
<li class="ingredient" style="line-height: 25px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">2 tsp vanilla extract</span></li>
<li class="ingredient" style="line-height: 25px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">50g flour, sifted</span></li>
<li class="ingredient" style="line-height: 25px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">3/8 tsp salt</span></li>
</ul>
<div class="instructions" style="line-height: 15px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<div class="instruction" style="line-height: 25px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span class="Apple-style-span" style="font-family: inherit;">Butter and flour, or line with parchment paper, a 6x9 inch pan.</span></div>
<div class="instruction" style="line-height: 25px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
Whisk the eggs till fluffy and light yellow. Add both sugars and whisk till combined. Then add remaining ingredients, and mix to combine.</div>
<div style="line-height: 25px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span class="Apple-style-span" style="font-family: inherit;">Pour the batter into baking pan and bake at 150*C for 45 minutes. Brownies are done when a toothpick inserted into the center of the pan comes out clean. Remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.</span></div>
</div>
<br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
These brownies freeze well. Just heat them up in a microwave, and serve with vanilla ice cream, toasted almonds and Hershey syrup for a sweet treat!!<br />
<br />
<br />
Hope you all enjoy this easy recipe!<br />
Feel free to add nuts (walnuts are best) or marshmallows into the batter for a rocky road brownie.<br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
<span class="Apple-style-span" style="font-family: inherit;">Just remember to serve them warm - they somehow taste better :) </span><br />
<br />NEL, the batter bakerhttp://www.blogger.com/profile/08120123332638371466noreply@blogger.com0tag:blogger.com,1999:blog-8423348113142266917.post-74497617269506925142012-02-06T15:59:00.000+08:002012-02-06T15:59:08.675+08:00and the Versatile Blogger award goes to...<div style="font-family: inherit;">
My heartfelt thanks to Edith of <a href="http://preciousmoments66.blogspot.com/">pReCiouS MoMentS</a> who sent me with this award. </div>
<div style="font-family: inherit;">
Now I really have to move my lazy butt and get back to blogging more often... </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_42hcxLFkMSWnVjQlO9zCrcuiq8yY7LP3MsYgN-J4I-sLn_-S0JOnB-mdV_biVWF-FgWwSbUWDPIRnvexx5mGTLgGDhLrz_JOTV68AZNFDn-Q_fUpKf96k7HEzHiygjfS3VOkTOceCZgL/s1600/versatileblogger.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_42hcxLFkMSWnVjQlO9zCrcuiq8yY7LP3MsYgN-J4I-sLn_-S0JOnB-mdV_biVWF-FgWwSbUWDPIRnvexx5mGTLgGDhLrz_JOTV68AZNFDn-Q_fUpKf96k7HEzHiygjfS3VOkTOceCZgL/s1600/versatileblogger.png" /></a></div>
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In return, I'm proud to present this award to another 10 awesome bloggers. </div>
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I would be honoured if you'd accept the award and pass it on to another 10 bloggers. </div>
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<br /></div>
<div style="font-family: inherit;">
<a href="http://busygran.blogspot.com/">A Busy Gran's Kitchen</a> </div>
<div style="font-family: inherit;">
<a href="http://www.anncoojournal.com/">Anncoo Journal</a></div>
<div style="font-family: inherit;">
<a href="http://bakeforhappykids.blogspot.com/">Bake for Happy Kids</a></div>
<div style="font-family: inherit;">
<a href="http://bakingoncloud9.blogspot.com/">Baking on Cloud 9 </a></div>
<div style="font-family: inherit;">
<a href="http://singapuradailyphoto.blogspot.com/">Keropok Man</a></div>
<div style="font-family: inherit;">
<a href="http://kokken69.blogspot.com/">kokken69 </a></div>
<div style="font-family: inherit;">
<a href="http://musicphotolife.blogspot.com/">Music.Photo.Life. </a></div>
<div style="font-family: inherit;">
<a href="http://passionbaker.blogspot.com/">Passionate About Baking </a></div>
<div style="font-family: inherit;">
<a href="http://quaypocooks.blogspot.com/">Quay Po Cooks</a></div>
<div style="font-family: inherit;">
<a href="http://www.foodcanon.com/">The Food Canon </a></div>
<div style="font-family: inherit;">
<br /></div>
<div style="font-family: inherit;">
Hope you enjoy their blogs as much as I have. </div>
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<br /></div>NEL, the batter bakerhttp://www.blogger.com/profile/08120123332638371466noreply@blogger.com0tag:blogger.com,1999:blog-8423348113142266917.post-13344642507868821862012-02-01T21:56:00.001+08:002012-02-01T21:56:52.670+08:00Cookie Cutters are not just for cookiesIn a blink of an eye, a month has passed.<br />
I realised that my last entry was just after Christmas!<br />
How time flies...<br />
<br />
Hope everyone had a good start to 2012 and an indulgent lunar new year!!<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZHNLvOHtg_A7gHFPbQ6bqwcRKPdTSnIijn3GC9gbVruC8NfiYrKWSkfv13q2W3k61FEP8Skmm5QUOtkRFsy-XxOhd1cPGuYra0_8Mgjowd5PDbrZwXCUzeEPvKasT4BlVx-0XNYrwaP-f/s1600/french+toast+tbb.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZHNLvOHtg_A7gHFPbQ6bqwcRKPdTSnIijn3GC9gbVruC8NfiYrKWSkfv13q2W3k61FEP8Skmm5QUOtkRFsy-XxOhd1cPGuYra0_8Mgjowd5PDbrZwXCUzeEPvKasT4BlVx-0XNYrwaP-f/s400/french+toast+tbb.JPG" width="400" /></a></div>
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I haven't really baked much in the last month, other than a couple of chiffon cakes and some almond cookies.<br />
<br />
I feel bad about neglecting my baking tools.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNesR2iErJg-IPPyqG_cQ4-X7m2jnrab7L-_gYa1hVxKLG8yYe4kj0ZQ4c0wu9oHBcc6dRas-dSDzxFjwDqOCkv76HmsX1Kf3Dp-F5KN2uZbwPDs7Isd3xj9RQX_VYZg6peiPhrRF0Dg4w/s1600/french+toast+n+cutters.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNesR2iErJg-IPPyqG_cQ4-X7m2jnrab7L-_gYa1hVxKLG8yYe4kj0ZQ4c0wu9oHBcc6dRas-dSDzxFjwDqOCkv76HmsX1Kf3Dp-F5KN2uZbwPDs7Isd3xj9RQX_VYZg6peiPhrRF0Dg4w/s400/french+toast+n+cutters.JPG" width="400" /></a></div>
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So I thought I'd use my cookie cutters to make some cute li'l french toasts.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix1aA5c-outB02kKCzq_hdwxrihNggaISWZVe7AFL1U6jlc5saT9nR2ZVHa7hP7dQriAjCTSHCgMmmdBjf3k5cc3M9xIiA3OnJl9w_kWjmdTm7CFvv6WA59RT0xVxpbL8GW-crQeSBvK0Z/s1600/french+toast+in+pan.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix1aA5c-outB02kKCzq_hdwxrihNggaISWZVe7AFL1U6jlc5saT9nR2ZVHa7hP7dQriAjCTSHCgMmmdBjf3k5cc3M9xIiA3OnJl9w_kWjmdTm7CFvv6WA59RT0xVxpbL8GW-crQeSBvK0Z/s400/french+toast+in+pan.JPG" width="400" /></a></div>
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I hope to get back to my usual baking frequency soon.<br />
And back to blogging more often.<br />
Hope you guys have not forgotten about me...<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZHNLvOHtg_A7gHFPbQ6bqwcRKPdTSnIijn3GC9gbVruC8NfiYrKWSkfv13q2W3k61FEP8Skmm5QUOtkRFsy-XxOhd1cPGuYra0_8Mgjowd5PDbrZwXCUzeEPvKasT4BlVx-0XNYrwaP-f/s1600/french+toast+tbb.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZHNLvOHtg_A7gHFPbQ6bqwcRKPdTSnIijn3GC9gbVruC8NfiYrKWSkfv13q2W3k61FEP8Skmm5QUOtkRFsy-XxOhd1cPGuYra0_8Mgjowd5PDbrZwXCUzeEPvKasT4BlVx-0XNYrwaP-f/s400/french+toast+tbb.JPG" width="400" /></a></div>
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<br />NEL, the batter bakerhttp://www.blogger.com/profile/08120123332638371466noreply@blogger.com0tag:blogger.com,1999:blog-8423348113142266917.post-53177851623799233432011-12-27T12:23:00.001+08:002011-12-27T12:23:44.014+08:00Christmas Cupcakes 2011<div style="text-align: center;">
<span style="color: red; font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b>merry christmas, everyone!!</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ_NjC2zWEjDBxJofF9R-fPoL49jAQSPMJJo4s40Im0qIHvqmoYrb6rbFojbrU-HIVc6CKhQ7IKW7SWbqqpmiwu8MnLZ-W3cJtTk4k5eN2HchVMxO1TSFWcWl6F9kaHn-AKscba_GTjWhi/s1600/christmas+cupcakes+ed.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ_NjC2zWEjDBxJofF9R-fPoL49jAQSPMJJo4s40Im0qIHvqmoYrb6rbFojbrU-HIVc6CKhQ7IKW7SWbqqpmiwu8MnLZ-W3cJtTk4k5eN2HchVMxO1TSFWcWl6F9kaHn-AKscba_GTjWhi/s400/christmas+cupcakes+ed.JPG" width="398" /></a></div>
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Hope everyone had a jolly good time this holiday season!</div>
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This year, I baked, frosted and decorated close to 300 cupcakes. </div>
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Here are some photos. Will post the recipes when I find more time. </div>
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Meanwhile, hope these give some ideas and inspiration for your own cupcake creations. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf53fGnk8Bied4hi5gYmQCiYCcU95cclKkVpDIx_7cudG_2Gwe7sCb2eZVV8gdQG0ZrNHvkgDkfmccj-B2PM8bdxqVVdmKBDt6sKgFivDNxnAnk7cUZTZdDE3ElP75-b-ExkUPSjE8Nq0j/s1600/christmas+cupcakes+ms.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf53fGnk8Bied4hi5gYmQCiYCcU95cclKkVpDIx_7cudG_2Gwe7sCb2eZVV8gdQG0ZrNHvkgDkfmccj-B2PM8bdxqVVdmKBDt6sKgFivDNxnAnk7cUZTZdDE3ElP75-b-ExkUPSjE8Nq0j/s400/christmas+cupcakes+ms.JPG" width="398" /></a></div>
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<br />NEL, the batter bakerhttp://www.blogger.com/profile/08120123332638371466noreply@blogger.com0tag:blogger.com,1999:blog-8423348113142266917.post-67699269386876343362011-11-20T01:30:00.001+08:002011-11-22T11:29:23.427+08:00November 2011 POP (Pig-out Party)It's always nice meeting up with people who share the same passion as you. <br />
With every gathering, we meet new people and catch up with 'old' friends. <br />
What's even better about food blogger gatherings is that there's always an abundance of food. And it's not just quantity... it's QUALITY as well!<br />
<br />
Thanks to <a href="http://bakinglibrary.blogspot.com/">Bakertan </a>for organising this session.<br />
It was a lovely afternoon and I look forward to more get-togethers in future :)<br />
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Enough words, let's look at the food pics :)<br />
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<i><span class="Apple-style-span" style="color: #f6b26b; font-size: x-small;"><click on the pics to go to the blogger's page></span></i></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://passionbaker.blogspot.com/" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrmYpDEIhVuxEk32MCKKmeZ5yLUVHHOYwQSqTkilOrYdRlLQV5CfjFVOTuotodnfHrso0YPF5P3Ur_WYk6qr9U3QSw4cbfIxKxaCrVOTnOb2RdWNfaexi-4kL_QtkSxFmIMVOdPQ0WaYVI/s400/P1040165.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">passionate about baking</td></tr>
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<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://passionbaker.blogspot.com/" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiagyl2cvnIiiAQdUfjh8NjQKePekFmjIEXwEV0dRU78kqEzgWkya3wo67wzfwEW9Qlbnpbu4mNOwtuLu2iZFHdC8g3u9AagMXRkTX_p4DFqwgL8_Cj9NScLH1_jaB5L8u_LwWkNhGx3BlW/s400/P1040171.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">passionate about baking</td></tr>
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<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://busygran.blogspot.com/" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3iv5rsJ84RcC_9HXlPjDK0aR4tFp2OPdilKDf5Ha-u5YBwtbvsef4VHJv0XD0eSMtnVjp8jGeomeDe1wMPaS3vEpR1q6gRhVJtuKt64O2EHVW4ShPi4woAB6Nhb8QS6JZ1rUmqIEFHvzf/s400/P1040168.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">busy gran</td></tr>
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<tr><td style="text-align: center;"><a href="http://bakinglibrary.blogspot.com/" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHrxlVYsrkD1x73dMY2Q4TXUD57m1uQjDRRiiRBLqfd14zSDFQMaWptYfZuxWJpleXozUhStutJ4O6V-17sUBDg3SaDBmrUMy27WLRvIgq5yMLiigOAJgd2vKHLNBerFyTsP4R8BmJAPVk/s400/P1040176.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">baking library</td></tr>
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<tr><td style="text-align: center;"><a href="http://kokken69.blogspot.com/" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVMjkyER7LnC3lDhzFNz_8kODw5Y-9BAt6_hPw4bSFHvO3yePlAkAe06jXPi2-ivPhaEljlY5ZUdUoMgrwCQ6zG5ptCmFPoD1OkFER9SeMl_I2-KKBy2T0jfZ9m95cUXhn3Fsv86Wl88lT/s400/P1040177.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">kokken69</td></tr>
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<tr><td style="text-align: center;"><a href="http://bakingoncloud9.blogspot.com/" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyzLr2LzgVReIY3QpaCVMBCoAPg0cEaQuUVVkoT6cE3aF9-ZOLu9YgbnXecJeAJzE2iD09XilB34TITn52Cg7o89NMZ1Npb8idvAz08EIoB8EtsO95aSEpLD8Eol7EM5nbiXeBeiR_xGa1/s400/P1040163.JPG" width="398" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">baking on cloud 9</td></tr>
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<tr><td style="text-align: center;"><a href="http://testedandtasted.blogspot.com/" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPknywqaLT0UEbAe6BpgtnxMybVYB0mn6o0fHCl919SgdyYlzWimEfoiHpwsJZOx6uc8QjG8nBHLFWP-iSQ22uBS-W26ymKzKSiXXFmtM_5wUfryR2B8TmXEgpTZYnmVGgAw4ySBOuByJY/s400/P1040167.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">tested & tasted</td></tr>
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<tr><td style="text-align: center;"><a href="http://testedandtasted.blogspot.com/" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV5REIImX8ahHwn3PjeEFT_TpEiro_UqeOuFnQjzBsPLsEh8Tr4sg-ZFYaT6PjuzsHAXEUnLP85sGHH-BDefXDnQKil8wuvd_24zQiUPS8jilDrs8060EbGPwo-voPAaZXxKTsZmO3nN8T/s400/P1040169.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">tested & tasted</td></tr>
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<tr><td style="text-align: center;"><a href="http://yummykoh.blogspot.com/" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhErBVP4Vq0Se-_w6TLEEZw0TBUHSyFuKy9iTeBW0VqUrymQFz-9URB1BhD1y7LEudrwXXaCAcRTeyeDqiesqzsaRgO5kk_ratzKs_J_UKRdJEDo4zy1mXuACJq5nX7tErW9os-BZvyGIPa/s400/P1040170.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">yummy bakes</td></tr>
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<tr><td style="text-align: center;"><a href="http://honeybeesweets88.blogspot.com/" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1cgE7d-wa-_mkuddKuFglYnrhkyqjVxBvbu1DmYMplmLZd8MWl0hT7WBzob93h0YKi-t2WXSapFyedq0Ntkxh9UpXZdK6mJoC7BGeK5oORwrchQzH9WM2XiOZvVvzAQZqbrDalsSwUrYm/s400/P1040172.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">honey bee sweets</td></tr>
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<tr><td style="text-align: center;"><a href="http://honeybeesweets88.blogspot.com/" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEc0mvA0wMQecEKOrOXk_JlS4tbjM9_Qt3kDCF0fHnmswg9J_EC2mmpNx_VNxwDsgDAR_m9fmCBNVr4PDzTsGnmU7rCiFHEHRyTHi-p-Ggmz5wBq7K1lgntoFyx9maTCtaZUzYvefa05qH/s400/P1040174.JPG" width="398" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">honey bee sweets</td></tr>
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<tr><td style="text-align: center;"><a href="http://busygran.blogspot.com/" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZsiK6plPA_TXLOxKzucA21RgM74aNNo50CZ2DynLc0gmG2SLZDUpd_BHW53Z8wy6ulVJFp45TiZY0NJ2RhOUKHAlpQehwMrEU1iuGn3cTz2uc21C10kutKy9pob28Lb0LPf11x_6UAl0c/s400/P1040175.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">busy gran</td></tr>
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<tr><td style="text-align: center;"><a href="http://bakinglibrary.blogspot.com/" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGbOgB_hIqVzLcOJkufluNtDc0sXnDWnOw5FTmwjMwryw-BMnAkiI7UV39Uhnw3mMSL8b2ag32dEnA7OD02hTbl4GhcD96E2s2pHhzPMTEx38RA1Ifpwc1HSQJZ006GRL6gZy75LTlB-2h/s400/P1040178.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">baking library</td></tr>
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<b><span class="Apple-style-span" style="color: orange;">and this was my contribution to the party...</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx0T6bTIjKa-vBbwIl3pfd1WGN1EgiEOQvOc9EDuF-omTENQFq0rO_F5Bcd5iz98E51QYx5U7cEaizJqRTF4CAji28QrsPUFqT6X7wTOoUIWyxXFFb6doMMoFm9-PATNrYM5K64ePIJSQ6/s1600/pina+colada+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx0T6bTIjKa-vBbwIl3pfd1WGN1EgiEOQvOc9EDuF-omTENQFq0rO_F5Bcd5iz98E51QYx5U7cEaizJqRTF4CAji28QrsPUFqT6X7wTOoUIWyxXFFb6doMMoFm9-PATNrYM5K64ePIJSQ6/s400/pina+colada+2.JPG" width="398" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi3-X4iqPXS19tWCzXL0vOxiIMvm1VbOoWwyVbrNTCEsno2_8d4P28MGRzwDnXleoV5t_pU8LlFpbJUFUiEuGu6d0uIR2fI5WyN00aarNuaVr_xHBOCTJ7wKqpzkU7SqOBbjbl_c1jHUe-/s1600/pina+colada+cupcakes.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi3-X4iqPXS19tWCzXL0vOxiIMvm1VbOoWwyVbrNTCEsno2_8d4P28MGRzwDnXleoV5t_pU8LlFpbJUFUiEuGu6d0uIR2fI5WyN00aarNuaVr_xHBOCTJ7wKqpzkU7SqOBbjbl_c1jHUe-/s400/pina+colada+cupcakes.JPG" width="400" /></a></div>
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Thanks for the awesome food and lovely company, ladies and gent :)</div>
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<br /></div>NEL, the batter bakerhttp://www.blogger.com/profile/08120123332638371466noreply@blogger.com0tag:blogger.com,1999:blog-8423348113142266917.post-34692798543579231552011-11-20T01:11:00.001+08:002011-11-20T14:46:26.746+08:00lovely gifts from a lovely friendIt's always a nice feeling to receive gifts. <br />
And when it's least expected from a dear friend, it makes it even more heart-warming. <br />
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I'm sure many of you have heard of Donna Hay and seen the lovely items from her store. If you're lucky enough, you may even have had the chance to visit the store down under. For me, for now, I can only lust over the pretty things from my laptop...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKxYVYYNPe__9Ol7nu2F4YTmjF8Oq_X67vde1GqW2NLCoxtKp_MLn4qP1h6XGB4Lpg5igKSN5OldwOK3vsUL6z0hvlRxwIp5CH9vkKoHT7JF6f1X7HkbG-JUt49UM3dl1qkaawCaGxAUYV/s1600/donna+hay+gift.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKxYVYYNPe__9Ol7nu2F4YTmjF8Oq_X67vde1GqW2NLCoxtKp_MLn4qP1h6XGB4Lpg5igKSN5OldwOK3vsUL6z0hvlRxwIp5CH9vkKoHT7JF6f1X7HkbG-JUt49UM3dl1qkaawCaGxAUYV/s400/donna+hay+gift.JPG" width="400" /></a></div>
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Knowing how <strike>crazy</strike> passionate I am about baking, my dear friend who was back briefly from Australia, got me some goodies from Donna Hay.</div>
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When she passed me the gift, I could not believe what I saw...</div>
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It was a Donna Hay gift bag!!! The gorgeous deep brown bag with a perfectly matched pretty blue ribbon. </div>
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What did she get for me?<br />
Oh, anything from Donna Hay would make me smile :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb-aEUN5QMWx64usV0yYshGiHvR-jw_9g2FoabDjN3m5lcrR8QGnz0ZorisRQj3hpIdZO4SJaVQalzC4lonCyB6Vu-7-W8IDDn_a7DSg-ATsncks0KJYlMvbWzJ8OGBZ-0nZNKSKS8POZP/s1600/donna+hay+pot+holders.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb-aEUN5QMWx64usV0yYshGiHvR-jw_9g2FoabDjN3m5lcrR8QGnz0ZorisRQj3hpIdZO4SJaVQalzC4lonCyB6Vu-7-W8IDDn_a7DSg-ATsncks0KJYlMvbWzJ8OGBZ-0nZNKSKS8POZP/s400/donna+hay+pot+holders.JPG" width="400" /></a></div>
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A pair of pretty blue pot holders that double up as mittens!<br />
How cool!<br />
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And... and... that's not all...<br />
She got me those signature DH cupcake papers as well!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0OXUHLsGiu98lYzk6c0xV7Z-SyB5x_U-YrmmcuLVWSlc8WpL2AcazybORNrittU6MaK_412rGVe_CC4aYqjJ7IXt6LEr0bsBL1p6RzMMGKW8nAewwDej8UDKAGVkukIM8sFbYFggModY2/s1600/donna+hay+cases+in+box.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0OXUHLsGiu98lYzk6c0xV7Z-SyB5x_U-YrmmcuLVWSlc8WpL2AcazybORNrittU6MaK_412rGVe_CC4aYqjJ7IXt6LEr0bsBL1p6RzMMGKW8nAewwDej8UDKAGVkukIM8sFbYFggModY2/s400/donna+hay+cases+in+box.JPG" width="400" /></a></div>
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Oh, I can't wait to use them! So very pretty!<br />
Yet, at the same time, I can't bear to use them, cos they are just so gorgeous.<br />
They'll be saved for special occasions :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSh046vlajlt3eg07MOM6amZ0qGteiPy1KDZEiRY-5cKgo_Dez4-luwDMDyz9sBwb36t0iVnz2fUmFZ6lHhO-xCBJNLxftPW4fU1YqgfTqrGxsQ9C68UL9LxA_iHjGkXBw-ZjNVbttPZXG/s1600/donna+hay+cases.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSh046vlajlt3eg07MOM6amZ0qGteiPy1KDZEiRY-5cKgo_Dez4-luwDMDyz9sBwb36t0iVnz2fUmFZ6lHhO-xCBJNLxftPW4fU1YqgfTqrGxsQ9C68UL9LxA_iHjGkXBw-ZjNVbttPZXG/s400/donna+hay+cases.JPG" width="400" /></a></div>
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Thank you so so much for these lovely thoughtful gifts, Sandra :)<br />
And congratulations to you!! <i>*wink*</i><br />
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<br />NEL, the batter bakerhttp://www.blogger.com/profile/08120123332638371466noreply@blogger.com0tag:blogger.com,1999:blog-8423348113142266917.post-10431946557148480762011-11-11T01:11:00.001+08:002011-11-11T11:56:00.030+08:00Nutella CupcakesFor Nutella lovers, what could be better than a Nutella cupcake? <br />
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I've bookmarked this recipe from <a href="http://www.tarteletteblog.com/2011/02/recipe-gluten-free-nutella-cupcakes.html">Tartelette</a>'s beautiful blog for a while.<br />
The enticing deep brown chocolate cake, top with an equally decadent Nutella & cream cheese frosting...<br />
Tell me you are not seduced.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmvIJioxHhRRU-C34gdO9MCYpL7uQH6nrTEMr6thU67u-w6gJG4pHCdFUPjfIccvAgPbip-FoA1cgvpA8tmmY67ucig6D0cYCWzT7uGSS3SoIbCVvEtAogQfdD1HtrDlVi5jRMso5t5ovW/s1600/nutella2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmvIJioxHhRRU-C34gdO9MCYpL7uQH6nrTEMr6thU67u-w6gJG4pHCdFUPjfIccvAgPbip-FoA1cgvpA8tmmY67ucig6D0cYCWzT7uGSS3SoIbCVvEtAogQfdD1HtrDlVi5jRMso5t5ovW/s400/nutella2.JPG" width="400" /></a></div>
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So what happened to mine?<br />
Although they turned out looking decent, it wasn't as deep brown as Tartelette's.<br />
And she must have used a different type of rice flour from me, for mine turned out very very crumbly. And I mean VERY VERY crumbly. (I used 100g rice flour and 100g plain flour.)<br />
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I could only blame it on the rice flour I used.<br />
Perhaps I'll try this again with all plain flour.<br />
Or I might just stick with <a href="http://thebatterbaker.blogspot.com/2011/10/chocolate-cupcakes-swiss-meringue.html">my trusty cupcake recipe</a> and experiment with adding as much Nutella as possible.<br />
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For a Nutella lover, I also felt that there wasn't enough Nutella kick in this recipe.<br />
So I'm gonna push the limit next round and add as much Nutella as the batter can handle.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0JKZNF-j3H0LHlC9zL5Pz1OThWQ07rno5RiE6GwnTChQDnjPo03JM4UQcOkzlKqsTuDxWYWySbxGRrUfXXmCk40VhUh0mTEBsqkYk61AyCcpUBRxBhKn1jNW5LbrIfQ-63wGaRof8FXVJ/s1600/cases+in+silicone.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0JKZNF-j3H0LHlC9zL5Pz1OThWQ07rno5RiE6GwnTChQDnjPo03JM4UQcOkzlKqsTuDxWYWySbxGRrUfXXmCk40VhUh0mTEBsqkYk61AyCcpUBRxBhKn1jNW5LbrIfQ-63wGaRof8FXVJ/s200/cases+in+silicone.JPG" width="200" /></a>So here it is... <a href="http://www.tarteletteblog.com/2011/02/recipe-gluten-free-nutella-cupcakes.html">Nutella Cupcakes recipe</a> found on Tartelette's blog.<br />
If any of you give this a shot and succeed, do let me know. Maybe I missed an ingredient somewhere...<br />
<br />Makes 12 cupcakes.<br /><br />125g unsalted butter, at room temperature<br />1/3 cup (110gr) honey or light brown sugar<br />1 tablespoon ground coffee<br />2 tablespoons milk<br />1/4 cup Nutella<br />2 large eggs<br />1/2 cup plus 2 tablespoons (100 gr) superfine sweet rice flour<br />1/4 cup (50 gr) millet flour<br />1/4 cup (50 gr) cornstarch (or use tapioca flour)<br />1 teaspoon baking soda<br />pinch of salt<br /><i><span class="Apple-style-span" style="font-size: x-small;">Use 200gr all purpose flour to replace the sweet rice and millet flours and the corn starch if desired.</span></i><br /><br />Preheat the oven to 350F. Place 12 muffin liners inside a muffin pan and lightly brush with melted butter (or cooking spray).<br />In an electric mixer, whip the butter and honey until fluffy at medium speed, 2-3 minutes. Reduce the speed to low and add the coffee, milk and Nutella. Still on low, add the eggs, one at time and scraping the bowl after each addition. In a separate bowl, mix together the flours, cornstarch, baking soda and salt and slowly fold this in with the butter - Nutella mixture until the mixture is smooth. Divide evenly among the muffin liners and bake 20-25 minutes. Let cool completely before frosting or enjoy warm without.<br /><br /><div class="separator" style="clear: both; text-align: center;">
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<br />NEL, the batter bakerhttp://www.blogger.com/profile/08120123332638371466noreply@blogger.com0