Fluffy Buttercream Frosting

Ingredients:
1 cup butter
4 cups powdered sugar
2 tbsp heavy cream
1 tsp vanilla extract

Directions:

1. In a bowl of an electric stand mixer, using the paddle attachment whip butter on medium-high speed until nearly white & very fluffy (abt 7-8 mins).  Frequently scrapping down the sides of the bowl.
2. Add in powdered sugar, heavy cream & vanilla extract.   Mix on low speed until blended then increase speed to medium & beat until light & fluffy (abt 5-6 mins).
3. Spread over cooled cakes or cupcakes immediately.

Santa Claus Cupcakes

Ingredients:
Vanilla Cupcake ~ recipe
Buttercream Frosting ~ recipe
Cherry/Strawberry Licorine
Mini M&M chocolate ~ Brown
White Sugar Sprinkles

Directions:

1. Cut one cherry licorine into 3 parts & set aside.
2. Frost cooled cupcakes with buttercream.   Sprinkle the frosted cupcakes with the white sugar sprinkles.
3. Then insert 2 licorine into the frosted cupcake on both side.  Pipe buttercream end of the licorine & add mini M&M chocolate as Santa's shoes.

Ultimate Vanilla Cupcakes

Yield: 16 Cupcakes

Ingredients:
225g granulated sugar
1 vanilla bean (Optional)
175g cake flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
57g unsalted butter
2 large egg (sit in a bowl of hot tap water for 5 mins)
75g full-fat sour cream (warm up a bit)
60ml canola / vegetable oil ~ I used Grapeseed Oil
1 tbsp pure vanilla extract
160ml whole milk (microwave 20 sec)

Directions:

1. Preheat oven to 175 deg C.  Line muffin pan with cupcake liners.
2. In an electric stand-mixer, sift in the cake flour, baking powder, baking soda, salt & add sugar.  Mix the ingredients until well combined.
3. Add butter & mix on medium-low speed for 3 mins with a very fine crumb texture.
4. In a small mixing bowl, whisk together eggs, sour cream, oil & vanilla extract until smooth.  Then add egg mixture into the flour mixture & beat on medium speed until just combined.
5. Slowly add milk & mix on low speed until just combined (don't be freak if the batter is very liquid)
6. Fill cupcake liners just over 1/2 full.   Bake for 14 mins or until a cake tester inserted into the center of the cupcake comes out clean.
7. Cool the cupcakes in pan for 10 minutes.  Remove from the pan & cool completely on a wire rack before icing.

Presents & Season Pinata Treats Cookies

Ingredients:
Pinata Sugar Cookies
Royal Icing
Red & Green Icing Color
Jellybeans/Mini M&M Chocolates

Directions:

1. Make sugar cookies directions here.
2. Fill treats.  Fill one cookie with jellybeans/mini M&M chocolate/candies
3. Use tip #5 to pipe a line around rim of candy-filled.  Place second cookie on top seal & pipe additional line around edge.
4. Decorate bow, use tip #46 & x'mas tree, use tip #16 on top of cookie treat.   Let dry until set.

Royal Icing:
3 tbsp Meringu Powder
4 cups confectioners sugar
6 tbsp warm water.

Directions:

1. Beat all ingredients until icing forms peaks about 7-10 mins at low speed with a heavy-duty mixer.

Spicy Aromatic Baked Chicken

Ingredients:
4 boneless chicken

Marinate:
1 tbsp hoisin sauce
2 tbsp Korean hot chili bean paste
3 tbsp brown sugar
2 tbsp light soy sauce
2 tbsp sweet chili sauce

Directions:

1. In a bowl, mix all marinate ingredients together.
2. Put the deboned chicken into a mixing bowl.   Pour the marinate over the chicken & mix well.
3. Set aside for few hours or best overnight.
4. Line an aluminium foil on a baking tray & spray with non-stick oil.
5. Preheat the oven to 200 deg C. & bake for about 20-25 mins.

Roasted Chicken Noodle

Ingredients:
4 boneless chicken
Egg noodle

Sauce for Noodle: (Serve 1)
2 tsp sesame oil
2 tbsp oyster sauce
2 tbsp light soy sauce
1/2 tbsp sweet dark soy sauce
1 tsp ketchup

Marinate for Chicken:
2 tbsp brown sugar
6 tbsp light soy sauce
2 tbsp seasoned rice vinegar
2 tbsp fresh grated ginger
1 tsp chili sauce
2 tbsp hoisin sauce
1 tbsp honey
1/2 tsp five spice powder

Five Spice Rub (3tbsp brown sugar + 1/2 tsp garlic powder + 1 tsp five spice powder)

Directions:

1. To make the noodle sauce, add all the ingredients in a plate & mix well.
2. For chicken - in a large bowl, combine all the ingredients & mix well.
3. Pour over chicken & rub all around the chicken.   Use finger, create a pocket of suace under the skin.
4. Place in the refrigerator for 2 hours or overnight.
5. Preheat oven to 200 deg C.   Line an aluminium foil on baking tray & spray a non-stick oil.   Place the marinated chicken & bake for about 30 mins.
6. Flip occasionally to prevent burning & brush some marinate juice until run clear.

Mini Holly Hearth Cake

Ingredients:
Billy's Vanilla Cake Recipe ~ Use half recipe
Buttercream
Royal Icing
KitKat Bars
Hershey Bars (Top & Bottom)
Peppermint Candy Stick
Holly Mix Sprinkles
Orange Gummy

Directions:

1. Cut the cake into 2 rectangle (4" x 1.5") & sandwich with chocolate ganache, set in the fridge to firm before frosting the cake.
2. Place the frosting cake on Hershey as a base & the other Hershey on top of the frosting cake.  Use chocolate ganache as a "glue".
3. Use #5 with green icing, pipe two round drop on top of hershey & place small peppermint candy stick as a candle. Decorate holly mix sprinkles around the "candle".
4. Pipe the loop along the top Hershey bar & decorate with holly mix.
5. Cut half of KitKat bar & make a fire place.  Cut orange gummy into pieces & place in the fire place.
6. Then place a small miniature of Santa next to the fire place.

Homemade Eskimo Bars

Few days ago, I was inspired by the show "The Best Thing I Ever Ate" where Giada De Laurentiis, shared her favorite dessert from the Snake River Grill in Jackson Hole, WY.  The ingredients are brownies, any flavour ice-cream AND the "magic" shell.....I bought this so called "magic" shell at Tanglin Market.  NTUC does not sell this so I've to go all the way down town to get this chocolate shell.  Not cheap for 7oz cost S$6.90 per bottle.

Ingredients:
Brownie recipe ~ Use Betty Crocker
Ready Vanilla Ice-cream
Hershey's Shell Topping (Chocolate)

Directions:

1. Bake the brownie as per instruction.  Once the brownies were fully cooked, put them in the freezer to harden.
2. Then topped the brownies with a pint of Vanilla Ice-cream & re-freeze for couple of hours till the ice-cream firm.
3. Use a sharp knife, dip in hot water & cut into a rectangular.  If the ice-cream begins to melt, put them back into the freeze for couple of mins.
4. In a large bowl with Hershey's Shell Topping, take one bar of ice cream brownie and dip it in to cover the ice cream. Set to freeze immediately.
5. Serve with caramel sauce.

Pinata Sugar Cookies

Ingredients:
250g butter ~ softened
1-1/2 cups granulated sugar
1 egg
1-1/2 tsp pure vanilla extract
1/2 tsp Almond Extract
2-3/4 cups AP Flour
1 tsp salt

Directions:

1. Preheat oven to 160/170 deg C.  Lightly spray pan cavities (whoopie pan) with vegetable pan spray.
2. In large bowl, beat butter & sugar with electric mixer at medium speed until well blended.   Beat in egg & extracts, mix well.   Combine flour & salt, add to butter mixture.  Beat until well blended.
3. Prepare dough & roll out to 3/16 inch thick.  Invert pan & drape over, pressing to smooth surface.
4. Bake 10-12 mins or until firm & golden brown.   Cool pan on cooling wire rack 10 mins.   Carefully loosen bottom edges of treat using spatula.

Chocolate-Meringue Cupcakes

Source: Giada @ Home



 Ingredients (A)

1/2 cup semi-sweet chocolate chips ~ melted
2 egg yolks
1/4 cup vegetable oil (I used Grapeseed oil)

1/3 cup sugar

2 tbsp unsweetened cocoa powder
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/8 tsp salt
1/4 cup cake flour

Ingredients (B)
2 egg whites
1/3 cup sugar

Topping:
1/4 cup semi-sweet chocolate chips ~ melted
1 tbsp vegetable oil


Directions:

1. Preheat the oven to 160 deg C.  Line 12 paper liner in muffin pan & set aside.
2. In a medium bowl, whisk all the ingredient (A) until smooth about 2 mins.  Mix in the melted chocolate & stir until smooth (mixture will be thick).
3. In a separate bowl, using an electric hand mixer, beat egg whites at high speed until they hold soft peaks (abt 3 mins).  With the machine running low speed, gradually add the sugar & continue to beat until the mixture holds stiff peaks.
4. Using a spatula, fold in 1/3 of the egg white mixture into the chocolate mixture.  In batches, sift the flour over the batter & fold it in using spatula.
5. Fill each paper liner (weight ea 32g) & bake for 18 mins until puffed.   Remove from the oven & let cool for 15 mins.
6. For the topping, use a fork & drizzle the chocolate mixture over the cupcakes.   Allow the topping to harden for at least 1-1/1 hours @ room temperature before serving.   Store @ room temperature in an airtight container.

Balinese Chicken Satay

Ingredients:
600g chicken ~ minced
100g prawn ~ minced

6 chives ~ cut 1/2cm

3 tbsp coconut
1-1/2 tsp salt
1-1/2 tsp sugar
22-25 lemongrass ~ as skewer

Spice Paste:
5 shallots

3 clove garlics
3 red chillies ~ deseeded
2 bird eye chilies
2 candlenuts
10g ginger
20g fresh turmeric
30g galangal
1/2 tsp shrimp paste
5 kafir lime leaves
1 lemongrass




Direction:

1. In food processor, combine all ingredients plus 6 tbsp cooking & grind to smooth paste.  Add a little of water if needed to help blending.
2. Heat the oil in a work, add the spice paste & cook over medium heat until becomes fragrants or golden brown.   Set aside & cool completely.
3. In a large bowl, add minced chicken & prawn, coconut & chives.  Mix well to combine & add the cool spice paste, season with salt & sugar.   Mix the mixture until evenly coated with the spice paste.
4. Take a heaped of the mixture (weight each 30g) place on your palm & take a piece of lemongrass, mould & press lightly around the lemongrass.  Place the mould mixture on a baking tray line with aluminum foil.
5. Preheat oven to 180 deg C. & bake for 20 mins.

Thai Grilled Lemongrass Chicken

Pound all ingredients as shown in picture

Ingredients:
2 lemongrass ~ thinly sliced
4-6 coriander/cinlantro stems
2-4 thai chilies or bird's eye
1 tsp ground white peppercorns
3 tbsp fish sauce
2 tbsp palm sugar or light brown sugar
6-8 pcs chicken thighs ~ deboned & scored lighty

Directions:

1. Use a mortar & pestle, make a coarse paste with the lemongrass, coriander stems, chilies & peppercorns.
2. Mix in the fish sauce & palm sugar until dissolves.
3. Coat the chicken with this pice paste & then marinate, refrigerate for at least 1 hr or overnight.
4. Preheat the grill oven to 200 deg C & bake for 25 mins. or till cook.
5. Serve with wedges of cucumber to snack on & a bowl of Thai Sweet Chili Sauce for dipping.

"Pirate Ship" Birthday Cake

Today is my son's 6th birthday.  Nothing compares to the feeling of pride a parent has when see their son grow up so wonderfully into a so kind young boy.  Thank you for that feeling.   Thank you for giving us the opportunities to call ourselves proud parents.   You gave us endless happiness by just coming into our lives and with each birthday of yours that happiness only keeps growing.   May God bless you with everything you desire the most in life.  HAPPY BIRTHDAY, COLIN!  Enjoy your special day....

Ingredients:
2 cups AP flour
1 tsp salt
1 tsp baking powder
2 tsp baking soda
3/4 cup unsweetened cocoa powder
2 cups sugar
1 cup canola oil (I used Grapeseed oil)
1 cup brewed coffee
1 cup milk
3 eggs
1 tsp vanilla

Chocolate ganache:
300g semi-sweet chocolate chips
150g heavy cream

Directions:

1. Preheat oven to 150 deg C.  Line wax paper on 8" or 9" square pan & set aside.
2. In a large mixing bowl, sift together dry ingredients.  Add oil, coffee & milk, mix at medium speed for 2 mins.  Add eggs & vanilla & beat 2 more mins.   Expect batter to be thin.
3. Pour into prepared pan, bake for 45-55 mins or 2-9" pans, bake for about 30 mins.   Cool in pans for about 15 mins & then cool completely on wire racks.
4. While cake is cooling make the chocolate ganache.  Boil the heavy cream on medium heat.  Then pour over the chocolate chips, set for about 2-3 mins & stir till chocolate melts.
5. Chill the chocolate ganache till it's consistency spreadable.   Frost cooled shape cake & enjoy!

Theme: Pirate "Ahoy Matey! Captain Colin is onbard"

Stiletto/Heel Shoes & Purse Cupcakes

Ingredients:
1 Box Betty Crocker ~ Moist Chocolate
1 packet Melted Candy
6 pcs Graham Crackers
6 pcs Cookies Sticks
Color Sugar Sprinkles
Some decorations

Directions: Stilettos

1. Bake cupcakes follow the instruction as per the box.
2. Then frost cupcakes.  Hold the cupcake and dip it upside down into your sprinkles works really well if you want full sprinkle coverage.
3. Place your graham cracker on a cutting board. Using a knife, turn it diagonally, and cut about 3/4″ to an inch off of each corner, slightly tapering it.
4. Dip the shape crackers into melted candy, lay them on the wax paper to dry.  Once dry, pipe frosting along the edges of your cracker & dip the cracker in sprinkles to give it a nice finished look. Place back on your wax paper to dry. (if you’re in a hurry you can attach the heel first and then let it dry)
5. For the heel, cut the cookie one side at an angle. Your arch will sit on the angled portion.
6. To assemble the stiletto cupcake, take a knife to slit the cupcake & gently insert the graham crackers, "glue" the cookies sticks & set aside to dry.

Purse Cupcakes

1. Unwrap 1 cupcake, trim the top flat, add a little frosting to another cupcake and place the unwrapped cupcake on top. Place in freezer for about 20 mins.
2. With a serrated knife, trim the top cupcake about 3/4 inch, at an angle.
3. Frost cupcake with a thin layer of frosting. Place in freezer for about 20 mins.
4. Add another layer of frosting, filling in all the cracks. Run an offset spatula under hot water and smooth the frosting.
5. Color canned frosting & melt in microwave about 20 secs, depending on amount of frosting. Hold cupcake by liner and dip upside down in melted frosting, let drip back into bowl, turn right side up and tap on counter to level frosting. Place in fridge about 10 mins or until slight set.
6. Then begin to decorate the purse to your desire.

Homemade Tom Yum Soup

Ingredients:
1 Tom Yum cube (knorr)
1-2 tbsp Tom Yum paste
500ml water
100ml coconut milk
2" galangal
1 lemongrass ~ bruised
1 yellow onion ~ quartered
2 fresh red chili ~ cut third
3 bird's eye ~ cut lengthwise
medium prawn
crab stick
mushroom ~ any kind will do

Directions:

1. On the stove, add water, tom yum cube & paste in a pot on medium heat & let the water boil.
2. Add the galangal, lemongrass, onion, chillies & let it boil for about 5 mins.
3. Then add coconut milk together with mushroom, let it boil again for another 5 mins or till mushroom is soft.
4. Add prawn & crab stick & stir to cook or the prawn turns pink.
5. Remove from heat & serve with steam rice or eat by itself.

Double Chocolate Chip Cookies

Source: Levain Bakery

I was watching AFC last night & saw this devilious cookies, "The Best Thing I Ever Ate" from the store called Levain Bakery in New York.  I decided to make these cookies & look into my pantry to find the ingredients.   Thank god, I have all the ingredients need & make them that same night.

Ingredients:
250g unsalted butter ~ cubed
1-1/4 cup sugar
2 large eggs
1/2 cup dark cocoa powder
2-1/4 cup AP flour
1/4 tsp coarse salt
2-1/2 semi-sweet chocolate chips

Directions:

1. Preheat the oven to 170 deg C.  Line baking sheets with parchment paper or silicone baking mats.
2. In the bowl of an electric mixer, combine the butter & sugar.  Beat together on medium-high speed until light & fluffy (2-3 mins)
3. Blend in the eggs one at a time, scraping down the bowl as needed.  Mix in the dry sifted ingredients on low speed just until well incorporated.  Then use spatula to fold in the chocolate chips.
4. Divide the dough into 4oz (120g) portions.   Roll each portion of dough into a ball & flaten just slightly into a disc.   Place on the prepared baking sheets/mats, a few inches apart. (These cookies yield for 12 cookies, can divide the dough in 2oz (60g) for smaller cookies)
5. Bake 16-20 mins.   Let cool on the baking sheets/mats (5-10 mins) then transfer to a wire rack to cool completely.   Keep in air-tight container.

 

Dainty/Rainbow Cheese Cake



Source: Kevin Chai

1 8" Sponge cake - base (any of your favorite sponge recipe)

Ingredients
120ml fresh milk
2 egg yolks
350g cream cheese
80g caster sugar
1 tbsp gelatine powder
400g heavy cream ~ whipped

Flavors:
1/4 tsp strawberry emulco + pink color
1/4 tsp lemon paste + yellow color (banana paste)
1/4 tsp blueberry paste + violet color
1/4 tsp orange paste + orange color (red+yellow)
1/4 tsp pandan paste + green color

Directions:

1. Place sponge cake into a 7" pan & set aside.
2. To make cheese layer, bring fresh milk, egg yolks, cream cheese, sugar & gelatine over double boil.   Stirring until the mixture is melted.   Remove & set aside to cool completely.
3. fold in whipped cream until blended.
4. Divide cheese mixture into 5 portions (I weight each 175g) & combine with a different flavor.
5. Spread blueberry cheese mixture on the sponge & refrigerated for about 15-30 mins.  Followed by orange, strawberry, banana & pandan.
6. Cover & keep in the fridge overnight.  Serve.

Durian Crepe

Yield for 6

Ingredients:
50g AP flour
1 tbsp topioca flour (I used cornstarch)
1 egg
2 tbsp sugar
3 tsp butter ~ melted
200ml fresh milk
1 tsp vanilla
Food coloring (Optional)

Direction:

1. Mix all ingredients in food process & blend till smooth & lump free.  Set aside for 15 mins.
2. Heat non-stick pan & pour 1/4 cup of the batter & swirl it so fills up the base of the pan.
3. When it's almost done (1-2 mins), colour of the batter change & some spots become slightly translucent, flip onto a plate & cover with wax paper.
4. Repeat the process till the batter is finish.  Every crepes top with wax paper, prevent from sticky.

Filling:

250g Durian pulp/meat
2 tbsp milk
2-3 tsp sugar
200ml whipping cream

Directions:

1. Beat whipping cream till soft peaked & set aside in the fridge before assemble.
2. In a pot, add durian pulps, milk & sugar on medium-low heat.  Mix together till smooth paste.

Cream Cheese Mousse Royale

Happy Thanksgiving Day!  Every year, my hubby will prepare dinner for the family.  He bought Turkey from Jason Market or Tanglin Market as it was on promotion.   My children loves Thanksgiving Day!  To them "Thanksgiving Day" is to share & appreciate food we have on the table.

This Thanksgiving, my hubby cook simple dinner as a tradition for family.   He baked Turkey, corn & whipped potatoes.  As for me, I'll baked dessert called for Cheese Mousse which I've been putting off for months.   Finally, I fulfilled one of the "list-to-do".....

Ingredients:

2 8oz cream cheese ~ softened
2 cups whipping cream
3 packets unflavored gelatin
1 cup granulated sugar
2 tsp vanilla essence
1/4 cup milk
2 tsp lemon juice





Sponge:
(A) 3 egg yolks
      60ml fresh milk
      60ml canola oil / vegetable oil
      110g sponge cake mix
      60g cake flour
      1/4 tsp baking powder

(B) 3 egg whites
      60g castor sugar
      1/2 tsp cream of tartar

Directions:

1. Preheat oven to 200 deg C.  Line wax paper on 4 8" square pan.
2. In a bowl, add all the (A) ingredients till smooth batter.  Set aside.
3. In an electric stand mixer, beat egg whites with cream of tartar till frosty & gradually add sugar slow till none.  Beat on high speed till stiff peak.
4. Bake for 5-10 mins or till golden.  Remove from pan & cool flat.   When completely cooled, take one of the sponge cake & use ring cake cut round for the base.
5. Then sandwich the three sponge cake with strawberry jam or any flavor jam to your liking.  Wrap cake in plastic wrap & place baking sheet on top to hold.  Freeze to set.
6. Prepare for the cream cheese mousse, Whip cream until soft peaks form & set aside in the fridge.  Soften gelatin in cold milk, heat in top of double boiler until dissolved & set aside to cool.  Beat cream cheese & sugar until light & fluffy.  Add vanilla, milk & lemon juice, mix to incorporate.  Immediately fold in whipped cream & pour into prepared springform with sponge on the bottom.  Refrigerate until firm, at least 6 hours or overnight.
7. Unmold mousse & place on serving plate.  Remove sponge cake from freezer & cut into 16 slices measuring 3" long x 1/4" wide.  Divide mousse into 12th, pipe tip 4 line of whipped icing at division points on top & sides & position cake pieces at markings.  Trim to fit evenly with cake edges.   Pipe rosettes at top center point of mousse.  Mound fresh raspberries/chocolate on cake top & position around bottom border.

Durian Chiffon Cake

Ingredient (A):
6 egg yolks
150ml coconut milk
4 tbsp corn oil
150g Durian pulp (100%)
1/4 tsp durian essence
50g caster sugar
140g AP flour

Ingredients (B):
6 egg white
1/4 tsp cream of tartar
100g caster sugar





Directions:

1. Mix (A) into a smooth batter.
2. Whisk egg white & cream of tartar till slightly forthy then gradually spoon in the sugar till finish.  Whisk at high speed until stiff peak form.
3. Fold beaten egg white mixture into egg yolk mixture.
4. Pour the batter into a 23cm chiffon cake pan.   Bake for about 45-60 mins at preheated oven at 150 C deg or until cooked.
5. Remove cake from oven & invert the pan onto a wire rack & leave it to cool completely.
6. Remove cake from pan & serve.