Wednesday, April 16, 2014

Chocolate – Almond Rice Krispie Easter Bunnies

An easy Easter treat that only requires  3 ingredients , now how awesome is that , huh !  Just melt the chocolate & add in any cereal of your choice with some chopped almonds. Well, I do not have any bunny moulds so I just used this Mark & Spencer’s candy cases to make this goodies .

 I  made them in  2 small batches as the chocolate tends to harden real fast . Another way of making this treat is by using a food plastic bag ,  I ‘tried’ making them into egg shape . Free hand so to speak  & they turned out not that bad . So do use  plastic egg moulds if you have , makes everything easier  .  LOL 

Linking this post to Cook Your Books #11 organized by Joyce from Kitchen Flavours

Chocolate – Almond  Rice Krispie Easter Bunnies

300g dark or milk chocolate
75g rice krisp or cereal of your choice
50g chopped almonds


1)      Melt chocolate in bain-marie / double boiler . Stir well 

2)      Remove from boiler & fold in rice krisp & chopped almond . Mix well till combined . 

3)      Spoon in greased or lined mould (of your choice) , press well into mould & chill them for at least 1 hour .

Tuesday, April 15, 2014

Hot Cross Buns (Deila Smith)

My very 1st time baking this Easter classic - Hot Cross Bun .  Tasty spiced sticky soft buns best eaten on the day they're made .  I love the flavour of  orange peels in this buns that makes them so festive .  YUM


Hot Cross Buns
Adapted from Deila online .com

150 ml warm water
50g sugar + 1tsp
1 tbsp  dried yeast
450g flour ( I've used bread flour)
1 tsp salt
1tsp mixed spice
75g currants
50g cut mixed peels ( I used orange peels)
40-55 ml warmed milk
1 egg-beaten
50g melted butter

For the cross
50g flour
5-6 tbsp water

For the glaze:
2 tbsp granulated sugar
2 tbsp water


1) Stir 1 tsp sugar with warm water & sprinkle in yeast . Leave it for 10 mins or till a good frothy 'beer' head forms.

2)  Sift the flour, salt and mixed spice into a mixing bowl and add the remaining  sugar, the currants and mixed peel. Then make a well in the centre, pour in the yeast mixture plus 40 ml of warm milk , the beaten egg and the melted butter. Mix it to a dough, starting with a wooden spoon and finishing with your hands (add a spot more milk if it needs it)

3)  Transfer the dough on to a clean surface and knead it until it feels smooth and elastic – about 6 minutes. Now pop it back into the bowl, cover the bowl with a lightly oiled plastic bag, and leave it in a warm place to rise  about an hour to double its original size. Then turn it out and knead it again, back down to its original size.

4)  Pre-heat the oven to 220°C . Divide the mixture into 12 round portions (about 80 - 90g each) , arrange them on the greased baking sheet (allowing plenty of room for expansion), and make a deep cross on each one with a sharp knife. Leave them to rise once more, covering again with the oiled polythene bag, for about 25 minutes.  For the cross : in a small bowl add in flour & gradually add in 5 to 6 tbsp water .  Mixing in each adition to make a thick paste  . Spoon this mixture in a piping bag &  pipe across on each bun . Bake the buns for 15 mins till golden brown .

5) For the glaze : Melt the sugar and 2 tablespoons of water for the glaze over a gentle heat and brush the buns with it as soon as they come out of the oven, to make them nice and sticky

Saturday, March 29, 2014

Chocolate Cherry Mousse Cake (Donna Hay)

It's  time that I indulge myself with a decadent chocolate cake but not overly rich cake though .  Came across this recipe on Donna . Looks good & quite straight forward with a cocoa cake base & a light chocolate mouse filling .   I've made the full recipe & also adding in some fresh cherries . Chocolate & cherry pair well together & it does enchance the taste of the chocolate  (in my mind) . Not forgertting the lovely red color that gaves the cake a beautiful contrast .  I've reduced the sugar for the cake so that it will not be too overly sweet . And I've also refrigerate it overnight (I reckon) . Overrall this is a dacadent mouse cake that can be perfectly served as dessert as well . The ideal  self indulgence treat

  Chocolate Cherry Mousse Cake (Donna Hay)
Adapted from Donna

120g ground almond
270g icing sugar (sifted) ( I've added 200g )
75g all-purpose flour (sifted)
25g cocoa (sifted)
½ tsp baking powder (sifted)
5 egg whites
200g melted butter
100g cherries

Chocolate mousse filling
400g dark chocolate (chopped)
100g -70percent dark chocolate + (chopped)
1 vanilla bean, split & seeds scraped
500 ml single (pouring) cream (whipped)


1)      Preheat oven to 160ºC (325ºF) & greased 22cm round springform cake tin or lined with non-stick baking paper.

2)      Combine almond meal, icing sugar, flour, cocoa and baking powder in a bowl & stir well . 

3)      Add the egg whites and butter and stir to combine. Pour the mixture into greased cake tin. Bake for 30–35 minutes or until cake is springy to touch and comes away from the sides of the tin. Turn out onto a wire rack to cool. Once cooled, use a serrated knife to trim the top off the cake. Line the tin with plastic wrap. Place the cake in the base of the tin. Set aside.

     4)    To make the chocolate mousse filling :  melt  chopped chocolate and vanilla seeds in a double boiler & stir until  smooth. Set aside to cool slightly. Fold the chocolate mixture through the cream until well combined. Spoon half the mousse over the cake base & add in cherries . Spoon in the rest of the mousse mixture & spread evenly . Refrigerate for at least 2 hours . Carefully remove the tin and plastic wrap & topped with fresh cherries .+

Thursday, March 27, 2014

Chocolate Coconut Slice (Bill Granger)

We love this easy , chewy chocolate & coconut slice to bits .  It was so good that my  1st bake of this yummy slices were gone within minutes !!  Infact this is my 2nd baking that I've made on the same day & finaly got  to snapped some pictures before they vanish right before my eye! LOL  Instead of baking it in a tray , I've baked  in mini cake mould . Yup, being chicky again ! :D  Delicious snack & for anytime of the day ! Quite addictive indeed !   Another keeper recipe from Bill Granger

Chocolate Coconut Slice (Bill Granger)
Adapted from

100g butter
250g unsweetened desiccated coconut
200g sugar
2 eggs (lightly beaten)
150g dark chocolate

  1. Preheat the oven to 180°C . Line a shallow 20 x 30cm tin with baking paper or mini cake mould. In a small saucepan or microwave oven, melt the butter & leave it to cool.
  2. In a large bowl, combine  coconut & sugar together, then add the melted butter &  eggs . Stir well to combine. Stir the chopped chocolate through the mixture.
  3. Press the mixture into the prepared tin or mini cake mould  & bake for 20 minutes until firm. Leave the slice in the tin for about 5 minutes after you've removed it from the oven .  Cut into rectangles & transfer onto a wire rack to cool completely.

Meanwhile in my garden ...

" Now how did I get here when I was supposed to be back  there with the rest of them ? "

Saturday, March 22, 2014

Raspberry - Almond Coffee Cake (THB)

Another keeper recipe from Lou Seibert Pappas 's cookbook , Coffee Cake that we're currently baking at THB . The Home Bakers (THB)  event is hosted by Joyce of Kitchen Flavours .  We really enjoy this moist ,crumbly & flavourful cake. This awesome recipe is selected by  Angela from The Charmed Cupcake  .  What a great pick, Angela!  Angela has baked this cake with a lovely layering of the streusel in the middle that gaves a wonderful effect & so appetizing . For the recipe HERE  & all the yummy bake of this cake from the members of THB HERE .

Friday, February 28, 2014

Lemon & Rosemary Sablés – Sablé Citron Romarin

A lovely treat for time time  - citrusy  lemon & rosemary sablés . Love this tangy lemony sablés that pairs perfectly with rosemary  .

Submitting this post to Little Thumbs Up event hosted  by Life Can Be Simple  with the theme LEMON . This event is organized by Bake For Happy Kids & My  Little Favorite DIY 

Also submitting this post to Cook Your Books hosted by Kitchen Flavours 

Lemon & Rosemary Sablés – Sablé Citron Romarin

Ingredients :
200g flour
180g butter (diced)
60g cornstarch
100g icing sugar
Pinch of salt
 2 egg yolks
½ lemon juice
lemon zests
3 stalk of fresh rosemary (minced)

1)      Combine flour, cornstarch, salt , sugar , lemon zests & minced rosemary in a bowl . 

2)      Cut in butter till mixture resembles coarse crumbs .

3)      Add in egg yolks & lemon juice into butter mixture till soft dough .  Cover the dough with plastic wrap & place in the refrigerator for 1 hour

4)      Preheat oven to 180°C . Roll dough into 3mm thick & cut dough with cookie cutter of your choice  & place cookies on baking pan .  Bake for 10 to 13 mins till cookies turn slightly brown

 EMMA by Jane Austen

Chapter 1

Emma Woodhouse, handsome, clever, and rich, with a comfortable home and happy disposition, seemed to unite some of the best blessings of existence; and had lived nearly twenty-one years in the world with very little to distress or vex her.

She was the youngest of the two daughters of a most affectionate, indulgent father; and had, in consequence of her sister's marriage, been mistress of his house from a very early period. Her mother had died too long ago for her to have more than an indistinct remembrance of her caresses; and her place had been supplied by an excellent woman as governess, who had fallen little short of a mother in affection.

Sunflower Seed Pull-Apart Focacia

This is the #31 bake for The Home Bakers(THB)  event ,this month . This recipe is selected by our organizer & baking buddy ,  Joyce of Kitchen Flavours  . We're baking every single recipe from Lou Seibert Pappas's coobook - Coffee Cake .  Joyce has baked this focacia beautifully shaped even better than the picture in the cookbook .  Being a huge fan of focacia , I was really looking forward for this bake as I'm  intrigued by the shape of this focacia too ! Sounds silly is it ?!! LOL  Thanks to Joyce for step by step tutorial pictures on how to shape it . PHEW! That really save the day ! LOL For full recipe & tutorial HERE . For more this delicious focacia from all the members of THB HERE  I've made the full recipe &  added only 1 cup of room temperature water but still the dough turned to be sticky & difficult to handle even with 4 full cups of bread flour . Finally I've managed to shape it with some olive oil & by 2nd proofing time, it turned out great . I've added more olive oil on the forcacia that it calles after baking , just to give it a more shiny look. I'm quite happy with the end result , looks o;kay ( even the shape was not that even ) & taste delicious  .  My family enjoy this focacia very much . This is another keeper recipe which I'm certainly making again .