It’s very hard to discover the perfect brownie recipe that meets all needs … Not anymore! Came across a very simple yet interesting recipe for chewy brownies on the Inspired Taste website the other day and could not wait to give it a try …
The only choice you need to make is how sweet you’d like them to be. If you’re a fan of dark chocolate then simply go for the unsweetened cocoa powder (as the original recipe involves) … But if you’re more of a milk chocolate fan (like myself) then use the cadbury cocoa powder to get rid of the slightly bitter taste cocoa powder involves. The rest of the ingredients are pretty basic …
Chewy brownies from scratch
The original recipe belongs to Inspired Taste but I have tweaked it slightly and re-written in my own way …
Unsalted butter (at room temperature): 145g
Caster Sugar: 1 & 1/2 cup
Cadbury Cocoa Powder: 3/4 cup + 2 tbsp
Salt: 1/4 tsp
Vanilla Essence: 1 tsp
Eggs (large): 2
All Purpose Flour: 1/2 cup Read the rest of this entry
Looking for a simple cake recipe for the weekend? Then you should try out this Chocolate Chip Cake I baked yesterday. I made the most of whatever ingredients I had available at home, but to help your cake stand out more, I would suggest you use white chocolate curls as well as the dark one to help the cake decor stand out more. Plus, you will have enough icing left to pipe around the bottom of the cake as well to give it a complete look. Unfortunately I was out of piping bag yesterday, so couldn’t really work much on the look of the cake … oh well, it tasted good enough to share with all of you regardless of the look! Time to go do some baking shopping now …. Have a fun weekend everyone! 🙂
Ingredients for the cake:
Unsalted butter (at room temperature): 226 grams
All Purpose Flour (sifted): 3 cups
Caster Sugar: 1 cup
Egg whites: 4
Butter milk: 1 and 1/2 cup
Baking Powder: 2 and 1/2 tsp
Chocolate Chips: 2/3 cups
Ingredients for the icing:
Whipping cream: 2/3 cups
Icing Sugar: 1 + 1/3 cup
Chocolate chips: 1 cup + 1/3 cup Read the rest of this entry
If you think you are looking at a picture of doughnuts, then look again …. what you’re really looking at is a cookie shaped like mini doughnuts! Tricked you, didn’t I? smile emoticon Gotta love how deceiving these cookies look! smile emoticon Stumbled upon this recipe on the internet today, and it looked like such fun, so gave it a go straight away. The cookie dough consists of very basic ingredients that takes seconds to put together, and is then piped out into mini rings before being baked … and then starts the fun part when you can let your imagination go wild to decorate!
Serving: 24 mini doughnut cookies
All Purpose Flour: 3/4 cups
Caster Sugar: 1/4 cup
Eggs (large): 1
Unsalted Butter (melted): 4 tbsp
Baking Powder: 1/4 tsp
Vanilla Essence: 1tsp
Pre-heat your oven at 180 degrees Celsius. Line your baking tray with parchment paper. Set aside.
In a bowl, mix together the melted butter, caster sugar,vanilla essence and egg until well combined.
Add the all purpose flour and baking powder to the mixture. Continue to mix until all the ingredients are well-combined.
Transfer the mixture to a piping bag. Pipe out approximately 24 mini doughnut rings on your baking tray.
Bake in your pre-heated oven at 180 degrees Celsius for approximately 10 minutes or until the edges start to turn a nice golden brown in colour.
Allow the cookies to cool completely before decorating.
Every now and then I tend to go over some of the old recipes to make sure I’ve explained the steps clearly and not missed out on any ingredient! This week, it was time to re-visit one of the most feared upon recipes… Chocolate Eclairs! I have no idea why some people run away from baking these,assuming it would be complicated. But trust me, it’s nothing of the sort … I can tell you from experience now, all you need are the following 3 essentials and I guarantee you’ll get perfectly baked eclairs:
1. A really well pre-heated oven. It is essential this is done at least 30 minutes before baking, as the oven needs to be really hot when the Eclairs go in… All the magic happens within the first 15 minutes!
2. An electric beater. I have tried this recipe using a hand whisk before. And yes, although it’s a great arm workout, but the results are brilliant if you leave the machine to do all the mixing for you.
3. Patience and Perseverance. Yes, your Eclairs may not necessarily look great the first time you make them, but don’t let that stop you from trying again. The more you practice, the more you’ll get the hang of it! Trust me, as I talk from experience here …. in fact my husband can now tell they are Eclairs without asking ‘What is this supposed to be again?’ 😀 …
I’ve added a few steps to the recipe card just to make it more elaborate and easier to understand. So don’t let the length of the recipe scare you, coz you’re definitely going to find a few ‘DUHH I KNOW THAT!’ steps in there too. All geared up to give it a try now? Lets go then ….
Serving: Makes approximately 24 mini-eclairs
Ingredients for the choux pastry:
All purpose flour: 1 cup
Caster Sugar: 1 tsp
Unsalted Butter: 1/2 cup
Eggs (at room temperature): 4
Salt: 1/4 tsp
Water: 1 cup Read the rest of this entry
Here’s a tip on what to do with leftover cake … make Cake Pops! I’ve included step-by-step pics to make it easier to follow. The only thing you need to be careful of is the kind of melted chocolate you use. Any chocolate won’t do for Cake Pops as it needs compound chocolate, in other words chocolate that will harden quickly (otherwise it will keep dripping) .. Aero Bubbles chocolate is my preferred choice to melt!
Here are the 6 simple steps to follow:
1. Crumble your leftover cake in a food processor or just using your hands.
2. Add either jam or any frosting of your choice to the crumbled cake. Make sure you add a little at a time until the mixture is moist enough and can hold a round shape.
3. Shape equal-sized round cake balls. Insert the cake pop stick halfway through the cake ball and refrigerate for a few minutes.
4. Melt the compound chocolate using the double-boiler method. Always a good idea to use a deep sized bowl as it makes the dipping process easier.
5. Dip the cake ball in the melted chocolate until it is completely covered. Keep swirling until all the excess chocolate has dripped off.
6. Add sprinkles or any decor of your choice before the chocolate hardens. Enjoy!
For more baking tips and ideas visit the ‘Tips & Tricks’ section on https://thebakealogue.wordpress.com/baking-tips/
I’ve been meaning to bake cinnamon rolls for a long time now. Unfortunately all the recipes I had come across either required a lot of time or mostly used yeast which I’m not a huge fan of as it doesn’t remain fresh that long for some odd reason. But thanks to this simple recipe by Stephanie Jaworski (I have used a different filling recipe for it), baking cinnamon rolls has become a breeze as all it takes is 30 mins from start to finish, that too minus the yeast! These are actually Cinnamon Roll Scones, so the texture is slightly different from the usual cinnamon rolls but they taste just the same! I personally prefer them plain, so I chose not to glaze. But if you would like to, then just mix together icing sugar with milk until it reaches pourable consistency and spread over your cooled Cinnamon Roll Scones!
All Purpose Flour: 2 cups (260 grams)
Unsalted Butter (cold and cut in cubes): 85 grams
Caster Sugar: 1 tbsp
Baking Powder: 1 tsp
Bicarbonate Soda: 1/2 tsp
Salt: 1/4 tsp
Buttermilk: apprximately 1 cup (may take less)
For the filling:
Unsalted Butter (at room temperature): 2 tbsp
Cinnamon Powder: 3 tsp
Caster Sugar: 4- 5 tbsp Read the rest of this entry
Date? 10th June, 2014 … Parking? Free … Location? Central Dubai … Agenda? Bake and have a good time! Sound good? 🙂