About Me

My Photo
Singapore
Hi! Thanks for visiting my humble blog :) My name is Alice. I'm a mother of two, a girl and a boy, married to just one man LOL! I love food, I love cooking, I love baking, and it has been growing even stronger with my ultimate love for my family - they're my best customers :) This blog is my e-recipe book, a means of sharing and learning one another. To connect, I'm just an email away: ilove.icook.ibake@gmail.com... Have a great day!

Saturday, July 26, 2014

Super Fudge Brownies for Ian's 7th Birthday

This is a late post. Ian's birthday was last Sunday, 20th July
It's unfortunate that he fell sick on that very day. The plan to fulfil his birthday request (aside from presents!) had to be postponed

To share his cute requests: Ian - the car maniac, has asked to ride on London cab on his birthday. And to have lunch at Watami Japanese restaurant. Yes, he's one Japanese food lover
I found the first request is really cute I can't say no LOL
Now that he's much better, we'll do the belated plan on this coming weekend - which happens to be long weekend. Yeay! :)

One thing still done was to celebrate at home with his birthday cake - as usual, design requested by the birthday boy
This year, it was Minecraft! Gosh, this ever popular game, everything square
Until now I still can't see the fun of doing all that. Whenever he commented how cute the pig is, how nice the house is - I saw the screen and I saw nothing but colourful squares jumbled up together LOL

Anyway, request for birthday boy - who can say no?
So, I searched for Minecraft design and I found one which seemed like it's not so complicated. It's by Yoyomax

She had her own cake recipe to make which she claimed to be dense, not crumbly and yet yummy. Original recipe is from HERE She said it's perfect for cake sculpting. It's a simple recipe using cake mix
I was thinking to make the cake from the scratch. So I decided not to use her recipe but making super fudgy brownies. I assume it'd be sturdy enough for sculpting, too

Somehow, this brownies turned out not so fudgy, a little too dense - even though undoubtedly delicious and chocolaty. I'm pretty sure I have over baked it. Another downside was, it's really crumbly!
At the point when I did the sculpting, I regretted I didn't use Yoyomax's recipe
But I couldn't turn back the clock, so I just went ahead. Luckily, it's still doable :)





This cake design is not so difficult to follow. The only problem is to make sure every square is the same size. I had to do a lot of 'trimming' during the process :)


For the grass blocks, recipe for super fudge brownies, originally from Martha Stewart and seen at Doris' blog from Tested & Tasted as well as Ricke from Just Ordinary Kitchen

What you need:

120g unsalted butter
225g semi sweet chocolate chips / melt (I used 70% dark chocolate)
200g castor sugar (original recipe: 280g)
3 large eggs
1 tsp vanilla extract
130g plain flour
30g cocoa powder
1/2 tsp baking powder
1/2 tsp salt
50g semi sweet chocolate chips

Method:
  1. Using double boil method, melt butter and chocolate, stir til melted and well mixed
  2. Add in sugar, stir for awhile and remove from fire. Set aside
  3. Preheat oven to 180degC
  4. Add eggs and vanilla, stir to mix
  5. Add in sifted flour, cocoa powder, baking powder, salt, and chocolate chips, mix until just moistened (do not overmix)
  6. Transfer batter to greased or lined 20cm square pan, smooth the top
  7. Bake til cooked when there are moist crumbs on the skewer (mine was baked for 45mins and I think it's still overbaked - there were only little dry crumbs on the skewer, original recipe is 50mins)
  8. Let cool in the pan for 30mins before unmoulding

Just to share the recipe recommended by yoyomax for cake sculpting (this will be my reference also if the next time I decide to bake this cake)

What you need:

1 chocolate cake mix (I used Betty Crocker Super Food Devil's food chocolate cake mix)
1 package Jell-o chocolate pudding mix (113g - 4 serving size)
4 egg whites
1/2 cup water
1/3 cup plus two tablespoons vegetable oil
1 cup sour cream

Method:
  1. Put all the ingredients in a large bowl and mix using electric mixer on low until combined and then on medium/high for two minutes more.  Scrape the sides and the bottom of the bowl to make sure all ingredients get incorporated. Batter will be very thick
  2. Pour batter into a well greased 9x13 inch pan (or whatever size pan you need to get the thickness of blocks you need)
  3. Bake in a preheated oven at 180degC for 25-30 minutes until a toothpick inserted in the center comes out clean (or with only a few moist crumbs and the center springs back slightly when pressed)
  4. Let cool in pan for a few minutes and then turn out onto cooling rack



The recipe for water blocks:
(I made only 1/4 recipe)

4 85g packages of jell-o (blue) and that made enough for about 8- 2x2" blocks of "water"
Don't follow package directions, only mix one cup of boiling water for each package of jell-o (instead of 2). Better to put the jell-o into a deep container (like a loaf pan) to make sure that your block are big enough


For the sand blocks, below is the recipe. Make sure you make it thick enough to get the size block you need
 
What you need:
  1. 6 cups rice krispies cereal
  2. 40 large marshmallows
  3. 3 tbsp butter
Method:
  1. Melt butter and marshmallows in a large pot on low heat
  2. Once melted, add the cereal and stir until coated
  3. Press mixture into a greased pan

For buttercream, I just followed her recipe but I reduced the sugar used

What you need:
(1 batch frosts a 2-layer, 13 x 9-inch cake or about 2 doz cupcakes)
  1. 2/3 cup butter -- softened
  2. 4 cups powdered sugar (mine was 2 cups and it's still a tad too sweet for me)
  3. 1 tsp vanilla
  4. 4 tbsp cream or milk
Method:
  1. In a bowl, beat butter until light and fluffy. Gradually add powdered sugar, beating well
  2. Beat in vanilla and enough cream or milk until desired spreading consistency. Beat the mixture for at least 5mins and it should lighten in colour and get very light and fluffy
  3. Tint the frosting using green paste food colour

For the cake arrangement, I followed how yoyomax did
I 'glued' the grass blocks using buttercream instead of skewer
Paper figurine was done by DH, it's not easy to fold and glue those tiny papercuts
The characters chosen by Ian. It took us more than 2 hours to finish!
(and it's only put to use for less than 15 minutes LOL)





 
 
As usual, efforts is nothing but worth it when it comes to make birthday cake. The happy smile and thrilled scream heard, and it's paid off :)
 
 
HAPPY 7TH BIRTHDAY TO MY IAN *LOTS OF LOVE, HUGS & KISSES*
(so difficult to make him smile whenever taking picture, he always likes to act cool LOL)
 
 

Friday, July 18, 2014

Pandan Chiffon Cake (Cooked Dough / Tang Mian Method)

Can you believe it, this is only my third time baking chiffon cake? It's true
The first one was a total disaster I didn't even bother to take a picture. The second one was a success, you may view it HERE
And this time, I baked the same kind of cake, pandan chiffon cake, but using different method

I heard about this, but somehow forgotten about it until Zoe from Bake for Happy Kids posted hers. Reading her very positive feedback, I knew I must try!
And boy, what a decision! This cake is really really good!
It has the softness and fluffiness of chiffon cake, but at the same time moist (this is important as I dislike dry cake) and oh so flavourful! The sweetness is just nice to my liking and I love the color, too. Love love this! :)

One thing I regret is, I forgot to tap the pan before putting it in the oven. You can see some holes here and there :(



Soft like pillow :)
 

 
I still can't unmould chiffon cake properly. It lacks of the brown 'skin' all around...
 


Other than that, this cake is a winner. A keeper recipe I must say!

Here's the recipe using 21cm chiffon pan
(original recipe is for 15cm pan => HERE)

What you need:

75g butter
70g plain flour with a pinch of salt, sifted
70g coconut milk
7 pandan leaves (wash and cut) + 1/4 tsp pandan paste
5 egg yolks
5 egg whites
90g caster sugar

Method:
  1. Melt butter in a pot over medium low heat. Remove from heat. Add in sifted flour & salt mixture, mix till smooth. Return pot to the heat and cook til slightly bubbles. Off the heat and leave to cool completely
  2. Using blender, process cut pandan leaves with pandan paste and coconut milk
  3. Squeeze out the pandan juice over a strainer to make a total volume of 70ml
  4. Add in pandan mixture and egg yolk to the cooled butter mixture, mix well
  5. Beat egg whites til foamy, add in sugar gradually and keep beating til stiff peak
  6. Add in 1/3 of the egg white batter into the egg yolk mixture, mix well
  7. Fold in the remaining egg white batter til just incorporated, do not overmix
  8. Pour batter into ungreased 21cm chiffon pan and tap the pan to release big air bubbles
  9. Bake in preheated oven of 160degC for 50minutes until cooked
  10. Invert to cool down completely before unmoulding



This post is for Bake Along, an event organised by Joyce from Kitchen FlavoursLena from Frozen Wings and Zoe from Bake For Happy Kids where the theme this time is Chiffon Cake

 
 
You have to see those fab bakers with their wonderful chiffon cakes. My chiffon cake to do list is getting longer after seeing them :)
 

Thursday, July 17, 2014

Potato Cheese Meatless Bitterballen

I always buy potatoes in supermarket where it always comes in big bags
As a result, I always have leftover
This is one snack you should try if you feel like indulging in something savoury
This Dutch inspired snack is pretty addictive. This is a modified version by using potato. I made before using bread as one of the ingredient and it's real good. The original version only uses plain flour - I shall try also :)



 
 
What you need:
(recipe source: Sajian Sedap)
 
2 tbsp butter
50g plain flour
250ml fresh milk
300g potatoes - steamed, peeled and mashed (weight after mashed)
50g finely grated cheddar cheese
3/4 tsp salt
1/2 tsp pepper
1/2 tsp nutmeg powder, a little sugar
For coating: egg white , breadcrumbs
 
Method:
  1. Heat butter and add in flour. Mix til lumpy
  2. Gradually add in milk, stir continuously til smooth. Remove from heat
  3. Add in potato salt, pepper, nutmeg, cheese
  4. Shape into balls - size according to preference, mine was about 3cm diameter
  5. Roll balls into breadcrumbs, dip into beaten egg, and roll again into breadcrumbs til well coated
  6. Deep fry in a wok with hot oil til evenly golden brown
  7. Drain and after about 10 minutes, transfer to a plate lined with kitchen towel
  8. Serve hot. Best eaten with bottled chilli sauce

This post is linked to the event Little Thumbs Up (July 2014 Event: Potato) - organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jasline (Foodie Baker)
 

Sunday, July 13, 2014

THB #33 Holiday Cranberry Nut Rum Cake

One more late post for The Home Bakers (THB)
It's bake no.33 chosen by Diana from Domestic Goddess Wannabe




She mentioned this cake as 'to die for'
To me, this cake resembles Christmas fruit cake which I am not a fan of
What's good is, this is the better version! I, the 'not into fruit cake in Christmas' person, did enjoy eating this cake! :)


 
 
I didn't have bourbon or whisky in stock, so I just used dark rum. And I used toasted walnuts instead of pecan. I mixed golden raisins and chopped dates, soaked them in rum before use. And for cranberries, I used frozen
 
For full original recipe, please view HERE


 
 
My bake for The Home Bakers hosted by Joyce from Kitchen Flavours - bake no. 33
 
 

Thursday, July 10, 2014

THB #32 Raspberry Almond Coffee Cake

Many thanks to Joyce from Kitchen Flavour, the host of The Home Baker
She gave me permission to link my super late bakes
It's supposed to be done in March and I did this cake somewhere early June and I just posted today! I must fight this "blogging blue" that has been dragging too long! :)


 
 
This cake was chosen by Angela from the Charmed Cupcake
Simple to make, yet so yummy. My kind of cake :)
Soft, moist, sweetness mixed with the tang from the raspberry and the bonus crunch from the almond. So perfect with a cuppa!
 



I baked half recipe with 10x20cm rectangle pan. Didn't do any change to the measurement of the ingredients this time. Just perfect :)
Please view HERE for the full recipe

My bake for The Home Bakers - bake no. 32

 

Saturday, June 28, 2014

AFF Indo China - Vietnamese Sizzling Crepes (Banh Xeo)

Ah, I have a list of what to cook for Asian Food Festival (AFF) this month, only to realize that I have been beaten by school holiday this whole month packed with activities with the kids - we were out on most days, 8 days holiday, and of course high pile of home works!

Okay, never mind.. Now, approaching the end of June, school holiday is almost over, I still can do one or two. So, here's my first Vietnamese dish I made this month. In fact, this is my very first Vietnamese dish ever! :)


 
 
When I ate this dish, I was like...SHIOK!!! - typical Singaporeans' reaction whenever doing something enjoyable LOL
This dish is so good! Do not ever eat without the dipping sauce, if you want to feel shiok too :)
Yummy and refreshing, it's so addictive, too. I ate this dish as my dinner yesterday, telling myself I would eat half, I ended up polishing the whole plate. Yes, it's that good! Hahaha...
 

 
 
Saw this dish the first time at Peng's Kitchen. She presented it so well with side salad. I didn't need salad. I didn't want salad. I just want to munch on the whole crepes LOL
 
At first I thought it's omelette. Just realized there is no egg used when I read the ingredients used. Interesting. More interesting to find out this is Vietnamese dish. All along my knowledge about Vietnamese food is only about beef pho, broken rice and pork chop baguette sandwich. Another new thing explored. So happy :)
 
What you need:
 
Crepes:
150g rice flour
1 tsp turmeric powder
3 stalks of spring onion, chopped
2 tbsp olive oil
1 cup water
1/2 cup coconut milk
 
Filling:
200g chicken fillet, thinly sliced (I diced)
200g peeled prawns, sliced into 3 parts
1 medium onion, peeled, thinly sliced
300g beansprouts, trimmed
salt, pepper, cornflour
 
Dipping sauce:
2 cloves of garlic, minced
1 red chilli, minced
1/4 cup fish sauce
2/3 cup water
2 tbsp lime juice
1/4 cup sugar
 
Method:
  1. Marinade chicken with salt, pepper, cornflour. Set aside
  2. Combine ingredients for the crepes, whisk til smooth. Rest for 30 mins
  3. Mix all ingredients for the dipping sauce til sugar dissolved. Adjust taste if needed
  4. Heat 1 tbsp oil in a pan. Add in onion, sautee til fragrant, slightly softened. Remove from pan
  5. Add in chicken slices, pan fry for 2 mins til color changed. Remove from pan
  6. Add in prawns, sautee til pink. Remove from pan
  7. Clean pan with kitchen towel. Heat 1 tbsp oil over medium high heat. Stir batter for crepes. Scoop 1/4 part of the batter onto the oiled pan, swirl to create a thin layer. When the sides of the crepes start sizzling, top with onion, chicken, prawn and lots of beansprouts on half sides of the crepes. Sprinkle over some pepper. Cook 1-2 mins covered and then continue to cook uncovered til crepe crispy and golden. Fold crepe in half, gently slide onto a serving plate
  8. Serve hot immediately with the dipping sauce. It'll lose its crispiness when cooled
 


I am submitting this post to Asian Food Fest – IndoChina hosted by Kelly Siew Cooks

Tuesday, June 24, 2014

THB #37 Fresh Pineapple Cashew Nut - Upside Down Cake

I have been a lousy blogger lately. Missed out many bakes from many events. Never did any update for close to a month. School holiday. Ridiculous hot humid weather. Plus over a week away from Singapore. All equal to l.a.z.y hahaha...

Anyway, I do not want to miss this one bake today. Why? Because I have chosen it! LOL
It's for the event The Home Bakers (THB), a baking event initiated by Joyce from Kitchen Flavours - which by the way I have missed quite a few *grin*
Well, actually, I have baked #32 and #33 a few weeks ago. I will post and link it in THB's site - if allowed :)

Back to this bake...
Original recipe used macadamia nut but it suggested cashew too, so I chose the latter
I love upside down cake - always. Cake and fruits together, soft, sweet and moist - what's not to like?
This cake is no exception. Every bite burst with the juice from the fresh pineapple cuts, so sweet, soft and moist cake thanks to the syrup. Yum!
It's a cake with fine texture - love it! The crunch from the nuts is a not to be missed added bonus
An addictive sweet treats!







I baked half recipe using a 8" round pan

What you need:
(full recipe)

Fruits layer:
3 tbsp unsalted butter
2/3 cup firmly packed light brown sugar (I used dark brown sugar - this explained my dark looking cake LOL)
1 tbsp light corn syrup
1/2 ripe pineapple, peeled, cored and cut into 6 to 8 slices 1/2 inch thick
1/2 cup unsalted macadamia nuts or cashew nuts (I used cashew)

3 tbsp unsalted butter, room temperature
2/3 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 1/2 cup cake flour
1 1/2 tsp baking powder
1/4 tsp ground nutmeg (I omitted)
1/4 tsp salt
3/4 cup fresh milk

Method:
  1. Preheat the oven to 175degC
  2. To make the fruit layer: In a heavy 9" ovenproof skillet (I used non stick pan and quickly transferred the caramel onto 8" round baking pan), melt the butter over medium heat. Add the brown sugar and corn syrup and cook, stirring constantly, until the sugar melts and the mixture is bubbly. Cut the pineapple slices crosswise into 3-inch pieces and immediately arrange the slices in the caramel in one layer. Place the nuts in the gaps between the pineapple slices
  3. In a large bowl, beat the butter and granulated sugar with an electric mixer until light and fluffy. Add the eggs, one at a time, and vanilla, and beat well. In a medium bowl, combine the flour, baking powder, nutmeg and salt. Stir to blend. Beat the dry ingredients into the creamed mixture alternately with the milk in 2 additions. Spread the batter evenly over the fruit layer
  4. Bake for 35 to 40mins (mine was 25mins), or until the cake is golden brown and a skewer inserted and comes out clean. Remove from the oven and let cool in the pan for 2 minutes. Then turn upside-down onto a serving plate. Serve warm or at room temperature, cut into wedges

This recipe from the book Coffee Cakes by Lou Seibert Pappas is another keeper. I reckon it will be nice with other kind of fruits, too


 
 
This bread is the 37th bake for The Home Bakers - hosted by Joyce from Kitchen Flavours, where we bake from the book Coffee Cakes by Lou Seibert Pappas

 
 
And since this cake used butter, I'll also submit this post to Little Thumbs Up organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Jozelyn from Spice Up My Kitchen at this post. You may post anything you make using butter as one of the ingredient! :)
 

LinkWithin

Related Posts Plugin for WordPress, Blogger...