Grilled Chicken

Ingredients

6 Chicken wings 

1 tbsp Dark Soy Sauce

1 tsp Brown Sugar

2 tbsp Light Soy Sauce

1 tbsp Oyster Sauce

Direction:

1) Cut the wings into 3 portions for easy cooking. Discard end tip. Pat Dry.

2) Marinate chicken with the rest of the ingredients for at least 3hrs or overnight

3) Arrange chicken on wire rack with foil-lined tray beneath. Bake @ preheated oven of 200°C 

for 25 minutes or until chicken pieces turns golden brown, turning once halfway.

*Adjust the portion of ingredients as preferred.

Chocolate Lava Cake

Our love for chocolate was driven us in search of the dessert around the island since schooldays.

Warm Molten Lava Cake served with Haagen Dazs Macademia Nut ice cream

Eversince i took up baking, i have always been wanting to give a shot at this. Invited my friends over to my kitchen for this sweet project ~ warm, oozing lava chocolate cake served with ice cream!

Success!

Here's the recipe adapted from aplacewecancallourown & noobcook

Ingredients:
(makes three 6-oz ramekin cakes)A.
100g baking chocolate (purchased from phoon huat)
100g unsalted butter (cubed at room temperature)
Melt these 2 items together using a bain marie or in microwave oven)

B.
2 eggs
50g caster sugar

Beat these together till the mixture turns pale and frothy using an electric whisk.
C.
20g self raising flour

Directions:
1. Preheat oven to about 180 deg C. Butter the ramekins
2. Pour melted chocolate / butter (A) into the egg mixture (B). Using a spatula, stir to mix well. Then stir in flour (C). Stir till well-mixed.
3. Pour mixture into ramekins and bake for 10 minutes, till the outside's done and the inside is still runny.

4. Remove ramekin from oven and let cool for 1-2 minutes before using a spoon to gently loosen the edges. Carefully invert the cake onto serving plate.
5. Serve with dusted icing sugar over the cake/ vanilla ice cream and some berries (optional)

Note:
You may use a muffin cup as an alternative to ramekins but bear in mind to butter them well so that the cake can comes off easily when done.
If you are using muffin cups, reduce the bake time to about 8 minutes or even lesser. But if you over bake, you will just get a super moist chocolate cake which is equally yummy as well.

We love Macaroon

While i love macaroons, it is not easy to find the right one with the perfect touch of sweetness to suit my picky tastebud. The ones sold outside is usually overly sweet. Thus, my baking pals and i decided to sign up for macaroon baking class hoping to solve this problem.

the instructor demostating piping onto baking sheets.

pink plain macaroon

Earl Grey Macaroon

Into the oven they go!

Filings

.

.

.

Tadah! the end product!!!

Yummy~

I will not be posting the recipe for the above but feel free to email me if you are interested to find out where i attended the course.

Freshly Baked Scones

Things you'll need:



Krustraz Scone Mix

2/3 cup of milk

Baking tray

Measuring Cup

Mixing Bowl

Step 1 - you pour the scone mixture and milk together into the same mixing bowl and mix well.

Step 2 - you kneed the mixture into a dough and divide it into 3 round portions.

Step 3 - you cut each round portion into 4 pieces (which gives you 12 scones altogether)

Tahdaa~ After baking at 200C for 10 mins!

Serve with your favourite jam and tea

Red Velvet Cupcake

mixture

Ingredients:

(Make 10 cupcakes - 6.5cm diameter)

125g plain flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tbsp cocoa powder

1 tsp red coloring

58g unsalted butter

1 egg

1/2 tsp vanilla essence

120g buttermilk 

Method:

1. Pre heat oven to 170C

2. Measure milk and vanilla essence into one bowl

3. Combine flour, cocoa powder, baking powder baking soda, salt together in another bowl. Shift the dry ingredients together.

4. Beat butter and sugar until light and fluffy

5. On low speed, add egg and make sure the mixture is well combined

6. Add in red coloring and mix well.

7. Add shifted flour slowly at low speed, alternating with milk mixture.

(1/3 flour, 1/2 milk, 1/3 flour, 1/2 milk, 1/3 flour)

8. Fill each cupcake till 2/3 full 

9. Bake at 170C for 17-20mins.

10. Toothpick check. Insert toothpick into the centre of each cupcake and make sure it comes out clean.

11. Cool cupcakes in pans for 5 to 10 minutes then remove from pans. Cool completely on wire racks before frosting.

Fondant Party

Invited my gfs over for some cupcake baking and fondant decor session!

Gf's artwork!

Fondant in Garden, hello kitty, doreamon, artistic impression mainly using edible markers, etc.

Here's mine!

Vanilla Cupcake

Ingredients:

(make 9 6.5cm cupcakes)

165g plain flour

1 tsp baking powder

1/8 tsp salt

105g full cream milk (room temp)

85g unsalted butter

120g caster sugar

1 egg

1/2 tsp vanilla essence

Method:

1. Pre heat oven to 170degree

2. Shift flour, baking powder, salt together into a bowl (A)

3. measure milk and vanilla essence into another bowl. (stir to make sure its well mixed) (B)

4. Beat butter and sugar until its light and fluffy. (i used the help of an electric mixer and took approx 3min)

5. On low speed, add in egg and con't mixing

6. Add in shifted flour mixture (A) alternating with milk mixture (B) at low speed.

(1/3 of A, 1/2 of B, 1/3 of A, 1/2 of B, 1/3 of A)

7. Fill each cupcake to 2/3 full

8. Bake at 170 degree for 15-20 mins. Insert a toothpick and make sure it comes out clean with no runny mixture stain. If it does, con't baking for a few mins.

9. Leave to cool before frosting.

Buttercream Frosting

Ingredients:

(make 9 cupcakes)

130g unsalted butter

40g icing sugar

1/2 tsp vanilla essence

1-2 tsp full cream milk

coloring (optional) - this time round, we added in 2 drops of red coloring to achieve the pink frosting in photo above

Method:

1. Place butter in mixing bowl and mixed till smooth

2. Add in icing sugar and beat till its light and fluffy

3. Add in vanilla essence and milk and continute mixing

4. Add in coloring if desired.

Fondant Deor:

You may refer to the decor tutorial and you are ready to replicate or create your own designs:

http://www.wilton.com/decorating/fondant/

Wild Blueberry Muffins

You Will Need
Muffin Cups (i use mini ones - 24cupcakes)
Krusteaz Blueberry muffin mix
1/2 Cup Water1/3 Cup Vegetable Oil3 Eggs

Method:

1. Preheat oven to 400°F. Lightly spray muffin cups with non-stick cooking spray.

2. Drain blueberries (enclosed) and then rinse in cold water and set aside.
3. Place water, oil, eggs and muffin mix in mixing bowl. Stir until moistened. Gently fold in drained blueberries.

4. Spoon batter into prepared muffin pan, filling 2/3 full.

5. Bake as directed in chart below or until light golden brown around edges.

Yield	Temperature	Bake Time
24 Mini Muffins	400°F	11-13 minutes
12 Standard Muffins	400°F	17-19 minutes
6 Jumbo Muffins	400°F	18-22 minutes

6. Leave to cool and serve.  

 

I added chocolate chips into some remaining batter to get some chocolate chip muffins!

* Try Daiso for some budget and pretty paper muffin cups!

Credits: http://www.krusteaz.com/ 

 

Baking Class - Fondant Decoration

Finally i took some time off and allocated time for myself to really do what i want to do.

Fondant Decoration Making Class @ Yishun

Pretty little things. Seems easy but i really spent approx 4 whole hours doing this together with the class.

Here's Val and my team mate measuring the ingredients and getting ready to mix them.

2 helpful team mates for Val & I ~ they are experienced bakers

.

.

Tahhhhhh DaaaaaA!

cupcake mixture for the 4 of us. and off they go into the oven!

Here's some close up's on my works:

little bee

sunflower to brighten up anyone's day

snail

roses

the cute caterpillar

mushroom figurines which later i decided to be too big for my cupcakes.

Kindly note that i will not be sharing the receipe for this post as these recipes are from the baking class and it doesn’t do justice for them if i publish their hard work.

If you are interested in going for the classes, you may PM me.

Non Baked Original Cheesecake

I tried this today using a recipe from newspaper cutout.

Ingredients A
1 cup yogurt (250ml)
1 cup thickened cream (250ml)
1 piece cream cheese (250ml)
2 Tbs sugar
1 Tbs gelatine
2 Tbs hot water
1/2 packet jelly crystals

Ingredients B
125g butter (melted)
200g Digestive biscuit (i used approx 14)

Instructions

1. Dissolve gelatine in hot water and blend with Ingredients A until smooth
2. Crunch Digestive biscuits and add in melted butter. Mix well and press into pie tin to form a biscuit base.
3. Pour blended mixture over biscuit base.
4. Refrigerate cheesecake for about 2 hours or until the cheesecake is firm.
5. Cut & Serve.