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Immensely Rich Chocolate Fondant (Lava Cake)

***ATTENTION TO ALL CHOCOLATE LOVERS***

Hey there! It’s been a long while, I know, sorry about that!  I’ve been procrastinating very busy! :o)

Uhem, anyways (clap!) Here I am, back with another recipe which I’ve tested and perfected one too many times just because I simply adore the end result…. or that I needed the excuse to make it every now and then just because it’s SO GOOD.

But first off, I have a confession to make. I loooove chocolate and I will eat anything chocolate-related (as long as it’s dark). If you’re like me, you’d want your chocolate dark and rich. Because, strictly speaking, white chocolate isn’t even chocolate… *roll eyes* Come on, it doesn’t contain any cocoa solid (which makes chocolate chocolate!)  D: But uhem, it’s all down to personal preference when it comes to food, so… *shrug* I’ll still have mine dark, thanks. :3

Before I learnt about this recipe (credits to my favourite Sortedfood), I used to think it’s impossible to make lava cake at home. Cakey outside with that gooey chocolate goodness oozing out from the inside? What kind of sorcery is that?! I don’t know about you, I totally thought the molten chocolate inside was somehow “put” there with something like a syringe or …. magic. Little did I know, turns out it’s actually just the cake batter itself. lol

This is such a lovely dessert to make because the end product is a beautiful dish that will certainly impress everyone, it’s so easy to make but tastes like you’ve slaved away in the kitchen. What’s more awesome about this recipe is that you can prepare the batter hours ahead and just keep them in the refrigerator. When the guests come around or you feel like having a bit of indulgent (it’s okay, I won’t tell anyone) , just pop them into a preheated oven and you’ll have an incredibly delicious treat in less than 15 minutes.

So, you ready for some chocolate fondant? Here is how you can make them 🙂

Immensely Rich Chocolate Fondant

Chocolate fondant

 

Ingredients

  • 50 g good quality dark chocolate
  • 50 g butter
  • 15 g sugar
  • 1 teaspoon instant coffee
  • 1 egg
  • 50 g self-raising flour
  • chopped nuts (optional)
  • butter and cocoa powder for preparing the ramekins
  • 2 oven-proof ramekins

Steps

  1. Melt together chocolate, butter, sugar, and instant coffee using a bain-marie (water bath) or a microwave **.
  2. Crack in the egg and whisk through
  3. Fold in self-raising flour
  4. Add the chopped nuts if preferred
  5. Rub some butter around the inside of 2 ramekins, dust with cocoa powder, tap to remove excess.
  6. Spoon the chocolate mixture evenly into the ramekins, cover with cling film and leave to cool in the refrigerator until needed
  7. Preheat oven to 200 C
  8. Remove fondants from fridge, take away cling film and bake for 13 minutes (no need to return the batter to room temperature)
  9. Take the fondants out of the oven and let rest for 30 seconds before turning them out onto serving plates
  10. Dust with icing sugar (make it snow!) and serve immediately as is or with ice cream

**If you choose to use the microwave, nuke with 15-second interval. Do not over-heat or the chocolate will burn. The chocolate might not look melted but stop when it is soft enough to be stirred into the melted butter.

Serves 2.

et voilà! My favourite recipe for the ultimate chocolatey indulgence! ❤

I hope you will give this a try because boy this never fails to make my taste buds go WOOHOOO.

Really tempted to make some right now.

Cheers,

Joyce xoxo

 

2

The Perfect Carrot Cake (No kidding)

koala

WAIT whaaaaaat? THE PERFECT carrot cake????

I’m guessing some of you would be like, mehh…. everyone says they have the best carrot cake, what makes yours different? I know I know, there are so many recipes for carrot cake out there and honestly, it’s such an easy and simple cake to make, they probably won’t fail you much…

But what if, just *what if* it’s more than just a carrot cake you want? What if you want the best carrot cake ever, one that is moist, perfectly spiced and delicately balanced in both texture and taste? Please believe me on this one, BEST CARROT CAKE! In fact, it’s in-times-of-alien-invasion-give-them-this-cake-and-bring-peace-to-the-world kind of good. God I’m craving one now. D:
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Strawberry and chocolate. Peaches and cream. Carrot cake and cream cheese. You know how this works  😉

But instead of using just plain cream cheese, I’m boosting the flavour up by giving it a citrus kick 😀 You’ll see why I made this twist later ❤

The Perfect Carrot Cake

Sliced Cake Final

Ingredients

For the cake:

  • 4 eggs
  • 150 g brown sugar
  • 1 cup vegetable oil
  • 110 g almond (Roasted, coarsely chopped)
  • 40 g candied orange peel (or other dried fruit of your choice, apricot works well too!)
  • ~ 350 g shredded carrot
  • 250 g plain flour
  • 5 g baking soda
  • 10 g baking powder
  • 10 g cinnamon powder
  • 5 g salt

For the frosting:

  • 250 g cream cheese
  • Zest of 1 orange
  • Orange juice
  • 70 g icing sugar

Steps

For the cake:

  1. Sieve together dry ingredients (Plain flour, baking soda, baking powder, cinnamon powder and salt)
  2. In a bowl, whisk together sugar and eggs.
  3. Whisk in vegetable oil.
  4. Add the sieved dry ingredients into the bowl and mix.
  5. Add carrot, almond and candied orange peel, mix well.
  6. Preheat oven to 180 C.
  7. Pour the batter into a 6″ cake tin which has been greased.
  8. Bake for 30 minutes then cover with foil and continue baking for another 10 minutes or so until toothpick inserted comes out clean.
  9. Remove from cake tin and leave to cool on cooling rack.

(Alternative: Bake for 25 minutes as cupcakes. Pipe the frosting on once they’re cool 😀 )

For the frosting:

  1. Cream the cream cheese until smooth.
  2. Add icing sugar and zest, mix well.
  3. The cream cheese would be too stiff for spreading/ piping now, add orange juice until the frosting is soft enough. About 1-2 tablespoon is usually enough 🙂

Assembly/ decoration :

  1. Trim off the dome of the cake when the cake is cool.
  2. Half the cake horizontally using a serrated knife, try to keep the cut even and clean.
  3. Spread a thin layer of cream cheese frosting onto one slice and place the other half back on top.
  4. Cover the cake with a thin layer of frosting, it’s okay if it doesn’t look perfect. This only acts as a crumb coat for a smoother finish later 🙂
  5. Pop the cake into the fridge for 15 minutes or until the frosting is stiff to touch.
  6. Spread more frosting evenly onto the cake using an offset spatula.
  7. Decorate with more orange zest.

Serves 18 cupcakes or one 6″ cake.

And…… YOU’RE DONE! : DD

This is my parents’ favourite cake. Can never go wrong with that! 😛

Final pic

Give this a go and you will understand why I’m saying this is the best carrot cake recipe ever. Hands down. ❤

Joyce xoxo

1

Classic Dinner Rolls

You can’t beat the smell of freshly baked bread. Not in the bakery, and surely not at home.

This is one of the easiest recipes I’ve ever seen/ used, and the end product is unbelievably satisfying! Maybe not just satisfying, more like…. amazingly awesome :3

If you have a stand-mixer, this is so worth making because it is going to take you no elbow grease at all!

Now, what if……. I DON’T HAVE ONEEEEE?!?!?!??!

Okay, calm down lol This recipe is so baker-friendly that it doesn’t require as much of kneading as you would expect from a bread recipe… So it’s all gooood 😀 *Pat*

Alright, let’s ROLL! ❤

Classic Dinner Rolls

Cover Final

Ingredients

  • 2 cups warm water
  • 2/3 cup dry milk powder
  • 2 Tbsp dried yeast
  • 1/4 cup sugar
  • 2 tsp salt
  • 115 g butter (at room temperature)
  • 1 egg
  • 5 cups all purpose flour (More for flouring the work table)

Rack Final

Steps

  1. In a mixing bowl, stir warm water and milk powder together until dissolved. Add yeast and sugar, mix well and let stand until foamy.
  2. Add salt, butter, egg and 2 cups of flour. Mix on low speed until all ingredients are wet. Then 2 minutes on medium speed.
  3. Add another 2 cups of flour and mix on low speed again until wet, then back on medium speed for 4 minutes.
  4. Add 1 last cup of flour and mix on low speed until wet, then 4 minutes on medium. ***Add more flour if the dough is still too wet (or vice versa). The dough should be soft and not overly sticky, it shouldn’t be stiff either.***
  5. Continue kneading the dough with hook attachment until smooth.
  6. Grease a large bowl with vegetable oil and place the dough in it, turn to coat the dough with oil.
  7. Cover the bowl with a damp tea-towel or cling film and leave to proof in a warm place for at least 2 hours, until it doubles in size and almost reaches the top of the bowl.
  8. Place half of the dough onto a floured surface and leave the other half inside the bowl, covered with cling film to prevent drying out.
  9. Gently knock out some air from the dough on the working table and roll it into a circle (~ 12″ in diameter).
  10. Cut the dough into 16 even slices the way you would cut a pizza. (If you’re ever…EVER in doubt of the way you cut a pizza….. Google “Cut Pizza” for help LOL)
  11. Roll the slice of dough in , starting from the wider end and tuck the small tip underneath. Repeat for the rest of the dough.
  12. Place the rolls onto a baking tray.
  13. Repeat Steps [9-12] for the other half of the dough.
  14. Let the rolls rise for 1 – 1.5 hours until double in size, cover with damp tea-towel or cling film.Oven Final
  15. Preheat oven to 180 C/ 375 F.
  16. Bake for 15 minutes or until golden brown.  (HERE IS THE TOUGH PART, YOU CAN SMELL BUT CANNOT TASTE D:)
  17. *Optional*: Brush the rolls with some honey-water (1:1) 2 minutes before done for a shiny finish and a subtle sweet taste.
  18. Leave to cool on rack. Best served warm.

Serves 32 rolls

Sorry for the bunch of text-only steps. Forgot to take photos during the process! D:    (Too into making the rolls :P)

To make it up, here is a picture of a finished roll torn apart so you can see the soft, delicate inside 🙂

Inside Final

This classic dinner roll recipe is a hit in my family. They simply LOVE it! 😀

Perfect to go with some hot soup or just cold butter. I’m totally making this again :3

Again, feel free to “Pin it” or leave any comment. If you have any questions, I will try my very best to answer them 🙂

Give this a go, I am sure you will love it (Y) Let me know how it goes!

Joyce

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Macarons

The other day I posted this onto my personal Facebook wall.

macaronsWithin hours messages were rushing in to my inbox asking for a share…. So I guess people love macarons! Haha

The thought of making macarons at home might be daunting, having heard of so many people saying how easy it is to fail and how they can’t get the “feet” on the macarons…

It really isn’t that difficult to make if you could take note of some important ( /tricky oops!) steps.

If you would follow this recipe (From the amazing SortedFood!) strictly and be a bit cautious, I can assure you, your macarons would have a smooth surface and those lovely lace-like “feet”.

A good macaron should be slightly crisp on the outside and fairly moist and chewy on the inside. And this recipe is going to give you just that! 😀

Alright before I start, here is a picture of my finished product just in case you don’t believe me  (Why would you not though….? 😛 )

Cover FinalAre you convinced now?  Yea? GOOD! Let’s start then 😀

Macarons

TeaSetFinal

Ingredients

  • 3 egg whites
  • 75 g castor sugar
  • 125 g ground almond (SUPER fine)
  • 175 g icing sugar
  • Food colouring of choice
  • Filling of choice
Flavourings:
  • Matcha flavour: 1 tsp Matcha powder
  • Coffee flavour: 1 tsp Instant coffee (dissolved in minimal amount of water)
  • Earl grey flavour: Early grey tea powder  (Content of 1 tea bag)
  • Vanilla flavour: 1 tsp vanilla extract

Steps

  1. Separate egg whites from yolks. In a *CLEAN and DRY* bowl, whisk the egg whites until thick and glossy.
  2. Add castor sugar and whisk again until stiff peaks formed.
  3. Sieve the ground almond and icing sugar into the bowl and carefully fold in until well-combined.
  4. ****Macaronage**** : Deflate the beaten egg whites *intentionally* by pushing the batter up the sides of the bowl with a spatula. Stop when a molten-lava-like consistency is achieved. [The right consistency is achieved when the batter falls back into the bowl in a thick ribbon when lifted with the spatula, moulds up on itself and melts back down in about 15 seconds]
  5. Divide the mixture between different bowls and add the colourings and flavourings to each.
  6. Put each one into a separate piping bag.
  7. Line a baking tray with baking paper/ silicon mat and pipe small circles (3 cm across) onto the tray, leaving small space in between.
  8. ****Leave the piped macarons to rest**** for at least 15 minutes (longer in humid days) until a slight skin forms and does not stick to your finger when touched. DO NOT rest them for too long or the finished macarons would be crunchy not crispy!
  9. Preheat oven to 160 C/ 325 F.
  10. Pick the tray up and drop it onto a flat surface from a small height, this forms the “feet” that is associated with macarons.
  11. Bake for 15 minutes, then remove and allow to cool at room temperature until completely cold. [From another online source I found that you can also remove them from the baking tray along with the baking paper, leave on cooling rack for ~5 minutes before removing the baking paper. This allows some moisture to be absorbed back into the macarons, giving them the chewy interior. I don’t know if this is right but it does seem to work on my macarons!]
  12. Sandwich the macarons with a filling of choice. (Suggestions: lemon curd, coffee buttercream, matcha buttercream, Nutella etc…. BE CREATIVE! 😀 )

That’s it! Serve and eat within 48 hours when at their freshest 😀 Mine seems to be alright still in day 3, stored in an air-tight container.

*IMPORTANT* Note 🙂

On Egg Whites:

  • When working with egg whites, the first and the MOST important thing is to have *abso-freaking-lutely clean* utensils. Clean bowl, clean whisks. Not a single trace of grease, yolk or even water or your egg whites won’t ever be whisked up nicely 🙂
  • Other people’s standard on stiff egg whites : When you turn over the bowl and the egg white won’t fall.
  • My Motto on whisking egg whites : When you think it’s ready, whisk some more! 😀 (Never failed me on this one! Heh.)

On Ground Almond:

  • You might know it as almond flour or almond meal. It’s just ground almonds basically.
  • Do make sure your ground almond is really fine though, any coarse bits should NOT be added into the batter. You can always blitz the coarse ones into fine powder using a food processor 🙂

These little lovelies are so fragile and dainty that they could be crushed even with a slightest pressure, so the best way to keep them safe is….. to put them into your mouth!

What else did you expect? LOL

I hope this recipe has made you a little less skeptical on homemade macarons, it is POSSIBLE to make them at home! 😀

Be adventurous on different colours and flavours, just keep in mind not to add too much liquid (if you’re using liquid colourings or flavourings ) into your macaron batter or it would mess up the consistency 🙂

These babies are so delicate and pleasant to both the eyes and tongue, they’d definitely make you look professional LOL That’s *precisely* why they make lovely gift to be given to friends and family! Heheh. ;D

Give this a go and as always, I’d love to hear your comments and feedback!  Best of luck! :))

Joyce

3

British Rock Cakes / Rock Buns

Okay, so I’m a huge fan of tea, any kind. There’s just something very soothing about steeping tea, and what’s better than to enjoy a cuppa during your reading session :3

But there comes a time when a cuppa just isn’t enough and you feel like having something to munch on……. and to be washed down with that perfectly warm drink.

Fear no more, people! I have just the best solution for you!  😀 (And it takes less than half an hour from scratch to finish, tempting huh? 😉  )

Cover Final

According to Wiki, “A rock cake, also called a rock bun, is a small fruit cake with a rough surface resembling a rock.”

So, yea, let’s make some rock then 🙂

British Rock Cakes

In Tray

Ingredients

  • 225 g self-raising flour
  • 1 tsp baking powder
  • 110 g butter (NOT in room temperature, better to use cold butter as it melts slower)
  • 55 g granulated sugar
  • 100 g candied orange peel (or any dried fruits of your choice)
  • 1 egg
  • 1-3 tbsp milk
  • brown sugar for garnishing (optional)

Steps

  1. Preheat oven to 200 C/ 390 F.
  2. Sieve self-raising flour and baking powder into a large bowl, dice butter and rub into the flour mixture with your fingertips. (* I used a fork because my hands are always too warm *)
  3. Rub until the mixture resembles breadcrumbs.
  4. Add sugar and candied orange peel, mix well.
  5. Add egg and 1 tbsp of milk to create stiff dough. (Add another tbsp of milk if the dough is too dry, the “breadcrumbs” should be just wet enough to stick together)
  6. Grease baking tray with butter/ cooking spray  [I just lined it with parchment paper, saved even more time on washing haha]
  7. Use two spoons/ forks to divide the dough into ~12-14 portions
  8. Place divided dough onto the baking tray (about 2.5″ wide each and resembling pieces of rock) and sprinkle with brown sugar.
  9. Bake for 13 minutes or until golden brown.
  10. Leave to cool a bit on a cooling rack before serving or it will crumble really badly. Best served warm though 🙂

Serves ~ 14 pieces

Note: 

I don’t really have a sweet tooth so the amount of sugar used in this recipe has be cut down by quite a bit, the finished rock cakes tasted just right to me together with the candied orange peel. But feel free to increase the sugar content if you wish! (But well, less sugar means less guilt 😉   )

This is by far the best rock cakes/ buns recipe that I’ve used, completely reliable!

Now there you go, another teatime treat! I hope you like it 😀

Please leave me comments or suggestions, let me know how it goes too if you give this recipe a go ❤

Joyce

99

Copycat Jenny Bakery Cookie

Jenny Bakery has been well loved by foodie for their puffy and buttery cookies, they smell great and taste amazing. They’re so light and airy that they’d fall apart right in your mouth with just a gentle bite. Lovely.

I’ve been wanting to make cookies as fluffy as they are after I first tried them, and lucky me (and lucky you!), I found a copycat recipe for that the other day. (AWE-SOME!)

There is a downside though, these cookies taste too incredibly good that you might not have enough to share with friends and family (since you’ve devoured most of the batch). But apart from that, it’s all good !

Vertical Final

For those who have never tried Jenny Bakery’s cookies, you got to give this a go, they’d be your new favourite cookie indulgence, I promise!

Alright, down to business… The secret to the puffiness, from what I’ve heard, is the choice of butter. Yes, it actually matters! No cheap butter, no margarine. Use PURE BUTTER (if that makes any sense to you)

It’s best to use Golden Churn Pure Creamery Butter, which can be hard to find since it’s not sold in supermarkets.You may have to check out ingredient supply stores or some old grocery stores. It comes in a can and needs not be refrigerated, so you’re likely to find it sitting somewhere on the shelf instead of the fridge 🙂

Golden Churn

It is more expensive than ordinary butter as well, I got it from an ingredient supply store and it asks for 50 HKD per can. But it’s totally worth the price as (again) the cookies taste incredible :3

Okie dokie, here comes the recipe, ready?

Copycat Jenny Bakery Cookie

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Ingredients

  • 200 g butter
  • 50 g caster sugar
  • 75 g all-purpose flour
  • 75 g strong flour
  • 50 g corn starch
(The following do not require exact measuring as they can be adjusted to match your personal taste, but do remember that the coffee and cocoa powder might bitter the cookies, so…. be careful not to add too much!)

Chocolate flavour

  • Unsweetened cocoa powder
  • Melted chocolate for garnishing

Coffee flavour

  • 3 tsp Instant coffee granules melted in 1 tbsp lukewarm water

Green tea flavour

  • Japanese green tea powder

Steps

(The following steps are for making the original dough base, which the above flavourings can be added to make chocolate, green tea and coffee cookies.)

  1. Cream butter and caster sugar until pale and fluffy.
  2. Sift the dry ingredients into the butter-sugar mix.
  3. Fold the ingredients together until no dry ingredients are left unincorporated. DO NOT beat or over-mix as it would harden the cookies and the airy texture will not be achieved.
  4. Divide the dough for different flavours if needed.
  5. Put the dough into a piping bag with star tip nozzle.
  6. Preheat oven to 180 C / 360 F.
  7. Pipe the cookies onto the baking tray, making circles of about 3.5cm wide. Leave about 1cm in between cookies as they tend to expand a little through baking.
  8. Bake for 9-12 minutes or until light golden brown.
  9. Leave to cool on a cooling rack before storing them in air-tight container.

Serves ~50 cookies

Note: 

  • The original recipe calls for all-purpose flour only instead of a mix of AP and strong flour. Strong flour is added because it allows the cookies to hold the star tip pattern during baking and minimizes spread. *Trick learnt!*
  • I garnished the chocolate ones with some melted chocolate because they look just the same as the coffee ones without. Well, it’s probably another excuse to add more chocolate…… But you can never have too much chocolate anyways, so just go for it! 😉
  • Dust the green tea ones with some more green tea powder to boost the flavour.

GreenTeaFinal

I hope you will give this recipe a go because I just know you’re gonna love it to bits, literally.

They can be kept in an air-tight container for up to a week, or even up to a month if you pop them into the fridge. But I seriously doubt they’d survive that long without getting inhaled lol

Can be served just as they are or with a cup of tea/ coffee, they’re so good it doesn’t really matter anymore. 😛

Munch on!

Joyce

0

Buttery buns in a tray

I can’t even start telling you how happy I am to be able to finally bake something after *so* long (Thanks to heavy schoolwork and exams). As my summer break starts, I will just get on a baking spree and bake as much as my heart desires (and as much as my wallet would allow me to), this is going to be BEAUTIFUL. Wheee! *Starts happy dance*
Cover*Uhem*

So…. Hello there, welcome to my very first food blog! This is going to be the place where I test out and share recipes, still many to come so you better bookmark this site. No? Oh come on, just one click. Done? Good!

Alright so as you can see from the title and the picture above, it is buttery buns I made today. (Woohoo!) It’s so buttery and rich I bet you can smell it through the computer screen. I have never been a big fan of bread or buns BUT this one is just waaay too epic and fool-proof that I’m totally making it again.

I discovered this recipe from Pinterest, by Roxana, personally I like making desserts and maybe hot dishes sometimes, but since my parents don’t have much of a sweet tooth, they have been asking me to make something not sweet, namely… bread. Just so it happens that I stumbled over this recipe when doing my everyday routine of scrolling through pins, it seems pretty promising and I happen to have all the ingredients needed right here at home. With everything ready and waiting, I thought I’d just give it a go! (There’s no going back once you made this, I’m quite sure, eh pretty sure, no no no VERY sure you will be making this again).

Great, this is just super easy and fool-proof, all you need is a tray and an oven… and a mixer….a measuring cup…measuring spoons…….. Eh… That’s it! 😀

(Forgot to include the ingredients but anyways…..)

Here we go!

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