Brownies with white chocolate topping!

I told u...brownies memang favourite I. Dan I suka bereksperimen dengan brownies.. Kali ni, I just letakkan white chocolate topping di atas batter tersebut. Recipe ikut sini ye...

My Middle E ingat yang putih-putih tu cheese...I cakap kat dia tu white chocolate la....oooooo gitu ye mummy - jawab Middle E. Middle E yang tolong I buat brownies ni tau....

Lepas je keluar daripada oven, both of us terus melantak ini brownies...Sedap!!! Esoknya, Eldest & Middle E bawa this brownies ke sekolah...makan dengan kengkawan diaorang...:-))

Devil's Food Chocolate Cake.....

Make this DFCC for my senior kat University dulu.....last minute order but I managed to bake this DFCC...itupun sebab bahan-bahan ada kat rumah. Recipe kat bawah ya.....

Devil’s Food Cake
From Cupcakes by Shelly Kaldunski

1 cup flour
¼ cup unsweetened cocoa powder
¾ tsp baking soda
¼ tsp salt (add only if you use unsalted butter)

½ cup coarse white sugar
½ cup brown sugar
4 tbs unsalted butter (I used salted butter), 4 tbs is approx 60gm
1 large egg
1 tsp vanilla
½ cup lukewarm water
¼ cup buttermilk (if you dont have butter milk, just add ½ tbs vinegar to ½ cup of milk, let it stand for 5-10 minutes)

Method
1. Sift flour, cocoa powder, baking soda and salt in a bowl.
2. Cream butter, white sugar and brown sugar until light and fluffy.
3. Add egg and vanilla, beat until combined.
4. Add flour mixture, alternate with water and buttermilk, beat on low speed.
5. Beat for another 30 sec until combined.

Chocolate Ganache
250gm dark chocolate
250ml whipping cream
A pinch of salt
1 tbs butter

Method
1. Heat whipping cream using double boiler until bubble. Add chopped dark chocolate, stir until melted, add butter and salt.
2. Let it cool, keep it refrigerated for at least 1 hour.

Cinnamon Stick dip with Lemon Curd.....

Other easy peasy recipe from me. Sangat sesuai dibuat minum petang....layan bersama secawan tea..pergh!!!! sedap u. I layan this Cinnamon Stick dengan my girls sebab Mr E dan my Youngest E keluar bawa Mr Focus dicuci dan divakum.....

Ok la...ni resepinya....u all amik pastry ( I guna cap KAWAN)...then the pastry tu u all potong 2. Ambil satu lapisan yang satu lagi then tindihkan ke atas pastry yang satu lagi. Kemudian, gaulkan pastry tersebut dengan campuran gula castor & serbuk cinnamon sehingga rata. Letakkan pastry yang telah disaluti itu tadi di atas pan baking. Ulang semula ikut berapa banyak stick yang u all suka ya. Bakar dalam oven selama 15 minit dengan kepanasan oven 190'C. Bila dah masak...makan Cinnamon Stick itu dengan cicah dengan Lemon Curd....sedap!!!!

Lemon Milk Muffin with Lemon Curd Topping....

Since lemon banyak dalam fridge I, tercari-cari dalam internet recipe yang menggunakan lemon.....alih2 terjumpa kat AllRecipes.com, Lemon Yogurt Muffin tapi takde pulak yogurt, I just gunakan milk je.....rasa? ok jugak.....topping tu I guna Lemon Curd...resepi amik kat sini.....

Resepi Lemon Milk Muffin

Ingredients

• 1 3/4 cups all-purpose flour
• 3/4 cup sugar
• 1 tablespoon grated lemon peel
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg
• 1 cup lemon or plain yogurt ( I guna full cream milk)
  
• 6 tablespoons butter or margarine, melted
• 1 tablespoon lemon juice

Directions

1. In a large bowl, combine the first six ingredients. In another bowl, beat the egg, yogurt, butter and lemon juice. Stir into dry ingredients just until moistened. Fill greased muffin cups two-thirds full. Bake at 400 degrees F for 20-24 minutes or until a toothpick comes out clean. Cool for 5 minutes; leave muffins in pan. Using a toothpick, poke 6-8 holes in each muffin. In a saucepan, combine the topping ingredients. Cook and stir over low heat until sugar is dissolved. Spoon over warm muffins.

Lemon Curd Martha Stewart

Ingredients

• 3 large egg yolks, strained
• Zest of 1/2 lemon
• 1/4 cup lemon juice
• 6 tablespoons sugar
• 4 tablespoons unsalted butter, cold, cut into pieces

Directions

1. Combine yolks, lemon zest, lemon juice, and sugar in a small saucepan. Whisk to combine. Set over medium heat, and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until mixture is thick enough to coat back of wooden spoon, 5 to 7 minutes.

2. Remove saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon until consistency is smooth.

3. Transfer mixture to a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour.

Vanilla Eclairs....

Buat this Vanilla Eclairs petang sebelum I ke Bandung. Agak senang jugak nak membuatnya dan mendapat sambutan daripada 3Es dan Mr E. Definitely akan buat lagi.....Recepi I cilok daripada Kak Rima....kak, I tiru dan tepekkan resepi u tu kat sini ya..Tq:-))

Resepi Vanilla Eclairs....

Vanilla Eclairs

Ingredients
1 / 3 cup water
1 / 3 cup milk
1 / 2 cup all purpose flour
65gr Salted butter
2 eggs
1 egg yolk
pinch of salt
pinch of sugar

Vanilla custard
3 egg yolks
1 / 4 cup sugar
1 stick vanilla bean
1 cup UHT milk
15gr corn flour
1 tbsp Salted butter

Glaze
50ml whipped cream - i used double cream
50g dark cooking chocolate - I used Marmer couverture

Method:
Éclair
1. Heat water, milk, butter & sugar until boil, remove from fire, add sifted flour, stir well, return to the fire, stirring until dough does not stick to the pan (leaves a thin layer of skin on ur pan), remove from fire.
2. Add the eggs one at a time while stirring till well blended. Scoop batter into pipping bag, snip tip and pipe elongated with a size according to taste.
3. Bake at temperature of 220C for 15-20 minutes until the surface is yellowish. Do not open till its fully baked.
4. Remove and let it cool down bef piping vanilla custard. (I baked it using 200C for 15 mins.. take it out.. cut a small hole on my puff and place it back into my oven again for abt 10mins - to dry em)
Vanilla custard
1. Mix the egg yolks, sugar, corn flour, stir until well blended and pale yellow in color.
2. Heat the milk and vanilla bean until almost boiling, remove vanilla bean, pour half of the boiled milk into the beaten egg + sugar + corn flour, stir, then pour back into remaining milk , reheat, stirring constantly until custard thickens, remove from fire, add butter, stir until well blended, let it cool bef putting into piping bag.
Glaze
Mix dcc & whipped cream, heat one minute in the microwave, stir till chocolate melts, if not melted heat a further 30 seconds. (I heated my double cream and poured into dcc.. let it sit for a min and stir)
Assembly : Make a hole on the tip of Éclair- pipe in custard filling.. Dip into chocolate glaze… Ready to be enjoyed with a cup of tea….yummy!

Mini Pavlova....

Actually sudah banyak I buat pavlova ni....baru sekarang nak update the recipe. Auwwww!!!1 jatuh cinta dengan namanya yang unik....bila makan pun jatuh cinta dengan rasanya macam terasa diawang-awangan la pulak....mmmm....apa yang paling penting, semua orang dalam rumah ni suka sangat dengan ini Pavlova.....recipe I amik daripada Nigella Lawson yang seksi tuuuu....

Recipe Mini Pavlova

Bahan-bahannya:-)

8 biji telur putih gred A

Secubit garam

500g castor sugar

4 sudu besar tepung jagung

2 sudu besar vinegar cidar

1 sudu besar vanilla extract

750ml whipping cream / fresh cream

Fresh fruits...

Cara-cara penyediaannya:-)

1) Panaskan oven 180C.

2) Pan digris dengan baking sheet.

3) Pukul putih telur sehingga kental dengan garam dan tepung jagung.

4) Then tambahkan sugar dengan sedikit demi sedikit. Later masukkan semua bahan-bahan yang lain.

5) Sudukan batter tersebut atas pan. Ikut besar mana yang u all suka ya!

6) 1st...bakar pada suhu 180C selama 30minit.

7) 2nd...bakar pada suhu 150C selama 30minit.

8) then matikan oven tapi make sure biarkannya dalam oven selama 30minit.

9) Sejukkan mini pavlova itu tadi....

10) Whipping cream / fresh cream dipukul sehingga kembang then tepekkannya di atas mini pavlova itu tadi dan dihias dengan fresh fruits...dah siap...boleh dah dimakan...

mmmm......voila!!!!

Profiteroles with chocolate sauce....

I sudah lama nak mencuba this resepi...godek punya godek, finally I jumpa the best Profiteroles from Gordon Ramsay...ala chef yang garang tu...tapi terer masak tuu...Ni recipe dia...memang pasti ada siaran ulangan utk dish ni...sangat sedap tu.....

Choux pastry

• 125 ml Milk
• 200 ml Water
• 150 g Plain Flour
• 1 teaspoon golden caster sugar
• ½ teaspoon Salt
• 100 g unsalted butter
• 4 medium Eggs lightly beaten

Chantilly cream

• 1½ Vanilla pod split
• 300 ml whipping cream
• 1½ tablespoons icing sugar

Chocolate sauce

• 200 g good quality Dark Chocolate 70% cocoa solids
• 30 g unsalted butter
• 3 tablespoons clear Honey
• 125 ml full fat Milk

Method

Choux pastry

1. Preheat the oven to 200°C/Gas 6. Sift the flour and salt into a bowl. Place the milk, cold water, salt, sugar into a pan and set over a low heat. Once the sugar and salt has dissolved add the butter. Once the butter has melted, bring to a rolling boil. Turn off the heat then tip in the flour and beat vigorously with a wooden spoon. As soon as the mixture starts to come away from the side of the pan, stop beating and tip onto a plate to cool.
2. Return the mixture to the pan, then gradually beat in the eggs, a little at a time, mixing well between each addition, until you have a smooth paste. (Alternatively, transfer the mix to an electric mixer and gradually add the eggs while the mixer is running on a low setting).
3. Line a baking sheet with greaseproof paper. Spoon the choux pastry into a piping bag fitted with a large plain nozzle (about 1.5cm in diameter). Pipe a small blob of the pastry mix under each corner of the greaseproof to keep the paper in place. Now pipe about 20 walnut-sized balls onto the baking sheet, spaced well apart. Level the peaked tops with the tip of a wet finger then bake for 18-20 minutes until well risen and golden brown.
4. Remove from the oven and transfer to a wire rack to cool completely before filling.

Chantilly cream

1. For the Chantilly cream scrape the seeds from the vanilla pod into a large mixing bowl. Add the cream, and icing sugar then whisk together until the consistency of a soft meringue with floppy peaks. Spoon the cream into a clean piping bag, fitted with a small plain nozzle. Pierce the base of a choux bun with the tip of the nozzle and pipe in the cream. Repeat with the remaining choux buns.

Chocolate sauce

1. For the chocolate sauce, break the chocolate into small pieces in a heatproof bowl. Place the bowl over a pan of simmering water and heat. Add the butter and honey stirring from time to time, until the chocolate begins to melt. Gradually whisk in the milk until you have a smooth sauce and warm through. Serve the cream-filled profiteroles with the hot chocolate sauce drizzled over.