Egg tarts

These are the best after my experiment from different recipes for egg tarts. I prefer the tart crust not too hard and thick. Finally bookmark these, the crust method are how i did my pineapple tart with slightly changes and the filling are adapted from http://en.christinesrecipes.com/2009/03/cantonese-egg-tarts-recipe.html.

(Makes 12 egg tarts)

Cheddar cheese cupcakes

Whisk butter, sugar & eggs together

Fold in the sifted flour

Add grated cheddar cheese & milk



Give a quick stir



Do not over-mixed



we are done



Added some variety of topping



Tata! A soft & fluffy cake.



 

Adapted from: http://anncoojournal.blogspot.com/2010/06/cheese-cupcakes_16.html with some changes.

Fudge brownie

Another bake presented by my DS. My DS has grown up without me realising. He will peek at me whenever, i am in the kitchen. If there's eggs on my dinning table, he will came quickly and ask "mummy are you baking a not". Wonder if it was me who create his interest in baking when he was still my tiny boy. In the past, he doesn't like to eat anything i bake. But now he will google up and ask for more. Maybe he is just used to my horrible baking stuff, that his immune to it. Ha!!!

Ingredients (makes a 8 inch square tin)
150g chocolate

113g unsalted butter

2 tbsps cocoa powder

200g sugar

1 tsp vanilla essence

3 large eggs

95g cake flour

1/4 tsp salt

63g chocolate chips

63g macadamia nuts(chopped finely)

Method

1. Using double boil melt the chocolate and butter.
2. Stir in cocoa powder and sugar, until sugar dissolved.
3. Add in the eggs one at a time slowly and vanilla essence until well mix.
4. Add in the sifted flour with 1/4 tsp salt, stir gently.
5. Fold in the chocolate chips and chopped macadamia nuts.
6. Bake in a preheated oven at 180C for 30 minutes.
7. Remove and cool on rack, do not overbake. Texture should be crumpy and moist.

Adapted from: http://joyofbaking.com/brownies.html with some changes.

Dulce De Leche cocoa puff cream cake

Have been trying to clear some stock piling up in my cupboard, when i glance upon a packet of cocoa puff biscuit with 4 cans of nestle cream neatly pack in one corner. I suddenly remember that it was my to do list on Florence blog http://wlteef.blogspot.com/2007/01/cocoa-puff-cream-cake.html that i bought the ingredients, but i totally forgot about it. I quickly put my hand to work, it was a very easy dessert or cake suitable for all occasion with some adjustment only. The best part of all was no baking required, i gave half portion of the cake to my sister and her feedback was yummy! She thought this was a layer cheesecake. Sad to said i did not manage to taste it, coz it requires to chilled over night and i had my nerve remove on next day.

Ingredients
24 pieces of cocoa puff biscuits
510g Nestle cream (3 cans)
1 tsp vanilla essence
Some Dulce de leche (spread 1/2 tsp on each biscuit)

Method

1. Line the cake tin with aluminium foil or glad wrap.
2. Mix cream with vanilla essence till well combined.
3. Smear 4-5 tablespoons of cream on the bottom to secure the biscuits.
4. Place one layer of biscuits on the cream. (I used 8 pcs)
5. Top with 6 tablespoons of cream. Smooth and level the cream evenly.
6. Spread 1/2 tsp of dulce de leche on each biscuits and place it face down on the cream.
7. Repeat step 5 and step 6 till desired height. (About 4 layers)
8. Smear the last layer with more cream, about 9-10 tablespoons or more.
9. Lastly, sift some cocoa powder as deco.

Personal notes:
- Original called for 1 loaf W6.5 x L22.5 x H6cm). I just grap the only loaf tin, i have which is slightly bigger.
- I used nestle cream (pure dairy sterilised cream) weight 150g per can.
- Can change the deco to jello or chocolate ganache. (too lazy to do)
- Add dulce de leche, as i still have a can in the fridge. Will try to add cream cheese instead of nestle cream.
- Must chilled the cake overnight.

Source from: Florence blog http://wlteef.blogspot.com/2007/01/cocoa-puff-cream-cake.html with some adjustment.

Frozen Juice pops

Another easy and cooling treats. Can you see that someone is eagerly waiting to eat it.

Some freshly squeezed orange juice sieve, pour and sent it in the freezer till frozen. If the juices are not sweet add some sugar dissolve completely on individual preferences. For variety, you can add smoothies or fruit pureen and set it in the freeze. As easy as that for our humid weather. Most of all, i manage to coax my DS to took other fruits.

Cranberry Yogurt Cake

Water Chestnut Pudding

A refreshing dessert for the humid weather. I bought a packet of water chestnuts flour for quite sometime and was thinking of ways to clear it until i saw this on florence blog. Indeed it was very crunchy and refreshing that i can't stop helping myself on it. I ate this once during my son full month celebration and was only allow a small slice. MIL said too cooling for mummy.

Ingredients:   (Makes a 8 inch square tin)
250g water chestnuts flour
500ml water
500g fresh water chestnuts
550ml water
200ml coconut milk
400g rock sugar
4 pieces of pandan leaf

Method

1. Wash water chestnuts, cut and chop them into small little pieces into your desired size. Wash pandan leaf and tight them into a knot.
2. Mix water chestnut flour with 500ml water, strain and set aside.
3. Put pandan leaf, rock sugar, 550ml water, 200ml coconut milk into a pot and cook until rock sugar dissolved.
4. Remove the pandan leaf.
5. Add in the chopped water chestnuts and water chestnuts mixtures.
6. Keep stirring until mixture thicken like white glue.
7. Pour the mixture into a well greased tin and steam on high heat for 40 minutes.

Notes:

• Original recipes calls for 250ml coconut milk, but i do not like the strong flavour of coconut milk. ( i reduce to 200ml)
• I reduce the fresh water chestnut from 600g to 500g. (just right for me) I diced it into very small pieces like the garlic (still recovering from toothache)
• No pandan leaf was stated in the recipes, i add to enhance the flavour for reducing the 50ml coconut milk.
• Require only 30 minutes of steaming, but i find the mixture still sticky on the surface so i continue to steam until 45 minutes.
• Grease the tin well. (it easy to remove after cool)
• Cool the pudding completely and cover with a cling wrap to be eaten on the next day. (it tastier to eat it chill from the fridge)

Adopted from: http://wlteef.blogspot.com/2005/04/water-chestnut-pudding.html

It seem that i can't reply or leave any comments on blogging for these few days. Does anyone encounter this problem. I can only do posting and receiving comments.