Cookies with Raisins Cream Cheese Fillings!

Freshly and Lovingly Baked on : 18th Sept 2014

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It took me quite a while to get these done. The shaping of the cookies is already a massive task. All in all, it took me about 6 hrs from start to finish. I could hardly move after these are done. All I can think of is a hot tub of water to soak my feet in. My heart was with the market today thou. Yellen pissed me off last night and I did not really sleep. But well, what can I do with her? Since I am not able to sleep, I might as well think of what to bake for the children’s charity event. I am worried that it is not up to the commercial standard. No matter what, I am an insecure home baker who has never taken any real classes in baking.

I saw these cookies designs in a Japanese website. So I basically use a cookies recipe that I have and recreate the designs. I cannot claim credit for the design of the cookies in this post. Nevertheless, I hope I have done it well.

After this bake, I really need to sleep. Enjoy and oyasuminasai!

Fresh cookies before baking.

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Ingredients :

480g Cake Flour
7 Tbsp Milk
2 Tsp Pure Vanilla Extract
190g Granulated Sugar
200g Unsalted Butter

Directions :

Sift the flour and set aside. Cream the butter with the sugar until light and fluffy before adding in the milk. Mix it well and add in the extract. Once done, add in the flour batches by batches until incorporated.

Depending on the design of the cookies that you like. You can add in cocoa powder, charcoal powder and food colourings to your imagination.

For these cookies, I used cocoa powder, charcoal powder, pink food colouring and yellow food food colouring.

This quantity of dough can yield about 25 sandwiched cookies.

Once done, rest it in the fridge for 15 minutes while you preheat the oven to 170 degree. Then bake the cookies for 15 minutes or until brown.

Raisins Cream Cheese Fillings
2 oz Cream Cheese
1/8 Cup Granulated Sugar
1 Tsp Lemon Juice
1/4 Cup chopped raisins

Directions:

Beat all ingredients together . Chilled it before piping them onto the cookies.

 

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Gluten-Free Buckwheat Corn Walnut Muffins

Freshly and Lovingly Baked on : 6th Sept 2014

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Another attempt on gluten free bake. To be honest, I have tried Buckwheat Flour a couple of times yielding quite lousy result. One was heavy and dense. The other attempt was too hard and tasted chalky. I was discouraged since it is also such a waste of ingredients when I have to bin it. The ingredients used are all organic and I really hate to waste it. I tell myself that I am going to give it another try today.  Before doing so, I read up a bit more and realised that I should not be too creative using buckwheat flour. It is best use in muffin and pancakes. So I decided to give the muffin way a try. In this, I mixed in corn meal as well to give it a different texture. A full 100% buckwheat bake can be really too heavy and tasted chalky in my opinion.

I was also adamant in using buckwheat flour after reading up on its nutritional values. You can google it to learn more. One benefit caught my eyes and that is buckwheat can actually make one happy too. I used to think that only chocolate can release the happy hormones. Now I know that buckwheat can as well. :) PERFECT!

Since I am worried about another failed attempt, I have use very small amount of ingredient in this bake yielding only 4 muffins. Such an easy bake that you can whip up in under an hour.

Ingredients:

1/2 Cup Corn Meal
1/2 Cup Organic Buckwheat Flour
1/4 Cup Sugar
1 Tsp Baking powder
1/2 Tsp Bicarbonate of Soda
1/2 Tsp Salt
1 Egg
1/2 n 1/8 Cup Butter Milk
1/8 Cup Organic Virgin Coconut Oil
10 pieces of crashed Walnut

Directions

Mix the dry ingredients in a big bowl while combining the liquids in another bowl. Stir in the liquid into the dry mix and fold well. Add in the crashed walnut and spoon the batter into the muffin cups.

Bake these in a preheated oven of 190 Degree for 18 minutes. I tent it after 10 minutes to prevent the top from getting too hard.

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Mooncakes Modernized or Should I call it moon tarts? 猪仔饼 Reinvented.

Freshly and Lovingly Baked on : 6th Sept 2014

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Too many mooncakes flooding in my life this season. They flooded my facebook and also the workplace. I felt compelled to get onto the bangwagon which came about after a friend requested for snowskin mooncakes. But he ate it 5 days later after the product was made. Needless to say, home made snow skin mooncakes do not stay soft and springy after so many days. He came back with a ” WHY so hard?” I felt like slapping him because it is a waste of effort when I took the time to do it and this friend also took his time to eat it.

Anyway, moving on. I love 猪仔饼 since I am a little gal. It is a must eat during Mid Autumn Festival. Sometimes, I craved for it when it is not in season too. I only like to eat that rather than the mooncakes since the filling can be a tad too much to bear. Since I wanted to give 猪仔饼 making a try, I might as well come up with a version that incorporate the 猪仔饼 and mooncake fillings. That is when this bake is conceptualized. I decided to tweak it to cater to my liking. I know its not traditional moon cakes but it has all the taste of mooncakes.

Close up on the tart:

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Ingredients :

125 Golden syrup
35g Canola oil
1/8 Tsp Bicarbonate of Soda
1 Tsp Alkaline Water
200g Cake Flour

Directions :

Mix the oil, syrup, alkaline water and bicarbonate of soda in a bowl. Ensure that they are incoporated well. Next, add in the cake flour in batches. Mix well on each addition. You will realised it became more and more difficult each round.

Rest these for 3 to 6 hours before using.

I rested it for almost 12 hours in the fridge. When I am ready to bake it, I took it out to “thaw” for 30 minutes.

Divided the dough and work it into the tart pan. Poked the base with a fork and blind bake it for 12 mins in a preheated oven of 190 degree. Take it out to cool while working on the fillings.

This batch yield about 4 tarts of 10 cm in diameter.

Fillings:

80g White Lotus Paste
95g Whipping Cream
35g Milk
1/4 Cup Melon Seeds
1/2 Egg

Directions :

Heat up the whipping cream and milk in a pan. Once it boiled, lift it away from the heat. Stir in the white lotus paste. I pureed it further with the melon seeds added. Return it to the pan and whisk in 1/2 an egg quickly.

Spoon the fillings into the tarts and bake it for another 15 minutes in a preheated oven of 170 degree.

Once done, let it cool down before devouring it!

For the decorative piglets, I basically take a bit of the dough out before dividing into 4 equal portion for the tart base. Grease your hand with canola oil while shaping. The beauty of this dough is that it stayed this shape during baking. It does not puffed up. I baked these decorative piglets for 12 minutes in a 190 degree oven. If you like you can give it a coat of egg wash after 12 minutes, and then return it to the oven for another 3 minutes.

Piglets galore

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Bunnies on the loose. Lemony Coconut Muffin, Biscuits and Cream Cheese Frosting.

Freshly and Lovingly Baked on : 27th August 2014

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I wanted to share how to incorporate coconut oil into my bakes. If you have read the health benefits of coconut oil and how it can be use for a great variety of purposes, you will definitely buy a bottle. I have a few bottles in stock for a variety of reasons. From using it on my hair to alleviate the dryness and damages, to replacing my usual moisturizer for body and face, to using it to dress my sprouts and finally to bake. As a matter of fact, some research papers which I read did say that replacing some of the daily fats with coconut oil does aid in losing weight too.

I hope the words “LOSING WEIGHT” will obviously caught your eyes. ;)

If you like to read more about the benefits, here you go:

http://envysg.com/articles/were-going-nuts-over-coconut/

This bake project took me 2 weekdays to finish since I got to work as always. The stress is also getting onto me . I cannot understand why there is hardly any rebound in EURUSD AT ALL!!!! Urrggghhh….. Anyway, lets get to it. I made the muffins on Day 1 and the Biscuits and Cream Cheese Frosting the next day.

The Lemon Coconut Muffins!

Ingredients :

1 Cup All Purpose Flour
1 Cup Organic Coconut Flour
1 Cup Yoghurt Plain
2 Eggs
3/4 Cup Sugar
1/4 Cup Unsalted Butter
1/4 Cup Organic Virgin Coconut Oil
Zest of 1 lemon
1 Tbsp Pure Lemon Extract
1/2 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt

Sift flours, baking soda, baking powder and salt together and set aside.  After which, cream the butter, coconut oil and sugar until light and fluffy before adding in the eggs, lemon extract, zest and yoghurt into the mixture. Next incorporate the sifted ingredients until just combined. Basically, you can bake it in muffin cups. I baked half of it in muffin cups and half of it in a round bottom baking pans in order to create this piece of work I have in mind.

Baked them in a preheated oven of 190 degree for 20 to 25 minutes.

Lemony Coconut Biscuits

Ingredients :

1/2 Cup Dessicated Coconuts
1/4 Cup All Purpose Flour
1/4 Cup Organic Coconut Flour
1/4 Cup Granulated Sugar
1/4 Tsp Baking Soda
1/4 Tsp Salt
4 Tbsp Coconut Oil
8 Tbsp Water
2 Tbsp Lemon Juice
1/2 Lemon zest

Directions:

Mix all ingredients in a mixer until it forms a stiff dough. Flatten it by rolling it using a pin. Wrap it up in a clingwrap and refrigerate till firm. It will take about 45 minutes.

Then use a round cookie cutter and cut the dough out. With the remaining of the patch of dough, I shape it into the ears of the bunnies.Bake it in a preheated oven of 190 degree for 11 minutes or until golden brown.This will give a chewy kind of biscuits. I baked it longer to crisp it up further. After 11 minutes when the side started to brown, I tent it to prevent it from getting charred!

This is how the biscuits look like after baking.

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Lemon Cream Cheese Frosting

Ingredients :

8 oz Cream Cheese
1/4+1/8 Cup Granulated Sugar
2 Tbsp Lemon Juice
4 Tsp Coconut Powder

Directions :

Beat all ingrdients together and chill. This amount of cream cheese frosting is probably only able to frost 2 bunnies in this project. If you like to frost more bunnies, you can always double or tripled the quantities.

If you like to know where to get the organic coconut flour and organic coconut oil, you can get them from envysg.com

Top View

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Another vain shot

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Italian Herbs and Tomatoes Foccacia with home made stewed beef, leek and barley soup!

Freshly n Lovingly Baked n Stewed on :  23rd Aug 2014

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I am excited and happy to have friends over to bake and eat together.  I am not good with cooking. The few things I can do decently is probably this beef stew. So I decided to get this going first today while waiting to bake the focaccia with the gals.

What I prepared the night before is to infuse the olive oil with itslian herbs. I pour in about 80ml of extra virgin olive oil into a bottle with 1 Tbsp of Italian Dried Herbs. I also added in a pinch of black pepper and salt. Shake it well and let it sat overnight.

Ingredients for the beef, leeks and barley stew:

4 Cups Beef Stock
4 Cups Water
2 Tsp Salt
3 big stalk of Leeks
2 Big Brown onions
1 Cup Pearl Barley
2 Cloves Garlic
1/2 Can Chopped Tomatoes
1 Cup Dried Wild Mushrooms

Directions :

Slice up the leeks, onions and chop up the garlic. Slice up the beef into bit size pieces. Take 3 Tbsp of the herbs infused olive oil and use it to fry the garlic until fragrant. Add the onions and caramelised it. Add in the stock and water and bring it to a boil. Add in the beef, leeks, wild mushroom and barley. Let it boil for 10 minutes before lowering the heat. Let it simmer for 1.5 hours before adding in the chopped tomatoes. Continued to simmer for another 1.5 hours.

Foccacia

Ingredients

235g Bread Flour
10g Herbs infused olive oil
3g Instant Yeast
5g Salt
4g Granulated Sugar
150g Water

10 Small Cherries Tomatoes ( halved it and toss it in 2 Tbsp of herbs infused olive oil) and set aside.

Directions:

Add in the flour, salt, sugar and yeast in the mixing bowl before adding in the herbs infused oil and water. Mix it up before knead till it passed the window pane test. Let it did its first proof until it doubled in size. Once done, take it out, knead out all the air pockets and shaped it into a round shape. Flatten it and place it onto a baking tray. Let it did another round of rise for 30 minutes. Brush a layer of herbs infused olive oil onto the dough. Once done, pushed the tomatoes into the dough and baked it in a preheated oven of 220 degree.

Only slice it up after it completely cooled down. Unfortunately, I do not have the time given that it is almost dinner time and everyone is hungry!

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