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Showing posts from April, 2015

#BakingWithKids: Apple Crumble Pie

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Yes, I've posted about this very pie here. This is the same recipe, with just a little adjustment here and there so it suits my palate better.
And I just recently found that this pie taste better when served with plain yogurt. Vanilla ice cream is good, too, but while vanilla ice cream adds sweetness to the already sweet pie, plain yogurt gives balance with its mild flavor and sourness. Just give it a try!


Apple Crumble Pie

Adapted from epicurious
This recipe makes a 15 cm round pie.
Crust:
100 grams pastry flour 
1/4 teaspoon salt
1/2 teaspoon sugar
50 grams very cold butter, grate or cut into small chunks
2-3 tablespoon ice water

Preheat oven to 160 Celsius.
Mix flour, salt, and sugar in a bowl.
Add grated butter, rub in with fingertips until the butter has distributed evenly.
Add water little by little, continue rubbing until the dough can come together.
Press into a 15 cm pie pan. The dough should cover the bottom and side of the pan. Make holes with a fork.
Bake the crust until lightly br…

Cream Cheese Pound Cake

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Cream Cheese Pound Cake
Source: Just Try And Taste
Ingredients: 195 grams cake flour 1/2 tsp baking powder 1/4 tsp salt 170 grams butter, room temperature 125 grams cream cheese, room temperature 125-150 grams sugar 3 eggs freshly squeezed lemon juice
Methods: Preheat oven to 175 Celcius. Grease and flour a loaf pan. Set aside.  Sift flour, baking powder, and salt together. Set aside. Cream butter and cream cheese together until light, fluffy, and pale in color. Add sugar, continue beating until smooth. Add eggs one by one, beating well after each additions.  Add lemon juice, mix well. Fold in flour mix gradually, stir until well combined. Pour the batter into prepared pan. Smooth the surface.  Bake in preheated oven until golden brown and a toothpick inserted into the middle of the cake comes out clean. Serve warm or anytime!
Note: I think adding shredded cheddar cheese into the batter AND the top would make it more delicious.

Flourless Fudge Cookies

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This recipe is definitely a keeper! Intensely chocolate, fudgy and chewy, with crunchy exterior that stay like that until the next day. That crunchy-cracky surface is the tricky part. I couldn't bring it off at the first try.
The first batch. Not... interesting. At all.
After doing some research (and by 'research' I mean googling) I found out that the crispy top crust that usually appears also on brownies is actually some kind of meringue that get there when the batter that contains eggs is over beaten (more on that here). That fact comes through me as quite a shock. So that's why I never get that crust when making brownies! I always cling on the 'never over beat your batter or the cake would come out hard' principle. So, okay, I thought, I would bend my principle this one time and see what's gonna happen. It turned out alright! Even more than alright, they were perfect.
Yeah, that's better.
Flourless Fudge Cookies
Source: King Arthur Flour Recipe
Yields: …

Easy Lime Pound Cake

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Easy Lime Pound Cake
Modified from food.com
Ingredients: 120 ml oil (or 1/2 cup butter, melted. Cooking oil is all I got) 100-125 grams sugar 2 eggs zest and juice from 1-2 limes (I used 1, turned out not enough to our taste) 180 grams cake flour 1/4 tsp salt 1/2 tsp baking soda 120 ml milk

Methods:
Preheat oven to 175 Celsius.
Mix oil/butter and sugar. Add eggs, mix until well combined.
Add lime zest and juice.
Add salt, baking soda, and flour gradually, stirring until just combined.
Add milk, stir until smooth.
Bake in preheated oven until golden brown and a toothpick inserted into the middle of the cake turns out clean, about 30-40 minutes.
Serve warm.

#BakingWithKids: Cheesecake

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This is gonna be an unusually long post.
There are two sessions of #BakingWithKids on our Open Kitchen this week, and both of them are cheesecakes. The first session is using this New York Style Cheesecake recipe and the second is Lori's Cheesecake. Both are great.  The first recipe results in softer, lighter, creamy cheesecake. The second recipe yields denser, sweeter, milky cheesecake. Your call.
New York Style Cheesecake

Modified by Cokelatia

Note: The original recipe calls for sour cream. Because it is rather tricky to find, I tried using homemade buttermilk made of evaporated milk and vinegar. It worked well.

Ingredients:
50 grams biscuits
20 grams butter, melted
250 grams cream cheese, room temperature
100 grams sugar
1/2 tbsp corn starch
2 eggs
1-2 tbsp freshly squeezed lemon juice
a pinch of salt
250 ml homemade buttermilk

Methods:
Prepare homemade buttermilk: heat 250 ml evaporated milk just until before it boils. Add 1/2 tsp vinegar, stir well. Let it sit in room temperatu…

Deep Dark Fudgy Brownies

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This is the best brownies recipe I've tried so far!
Speaking about brownies, I have two favorite recipes up till today. Good Ol' Homemade Brownies and Jamie Oliver's Bloomin' Brilliant Brownies. Now I have a new favorite! I couldn't even describe it, it's just perfect. You've gotta try this one. The method is amazingly simple!
Deep Dark Fudgy Brownies
Adapted from King Arthur Flour Recipe
Ingredients: 85 grams cocoa 150-200 grams white sugar 60 grams confectioners sugar 3/4 tsp salt 120 grams flour 1 tbsp espresso powder 100 grams nuts (I used cashew) 170 grams chocolate chips (use real cocoa butter chocolate for best result) 3 eggs 120 ml oil 2 tbsp brewed coffee
Methods: In a large bowl mix together cocoa, both sugar, salt, flour, espresso powder, nuts, and chocolate chips. Add eggs, oil, and brewed coffee, mixing just until smooth. Pour into a greased 20 cm x 20 cm or 22 cm x 22 cm square pan. Bake in 175 Celsius preheated oven until the surface is crusty …