Monday, May 26, 2014

Pecan Streusel Coffee Cake (THB)




A delicious classic Coffee Cake with rich pecan streusel that I've baked last week . Love the sweet cinnamon crunchy topping & soft crumb cake . YUM! I've made the full recipe using low fat yogurt & reduced the sugar to 1/3 cup . Turned out great & not overly sweet .  Thanks to Mich from A Piece Of Cake who has sellected this recipe for all of us at The Home Baker (THB) to try out this month . This event is organized by Joyce from Kitchen Flavours & we are baking all the recipes from Lou Shibert Pappas's cookbook - Coffee Cake .  For the full recipe please go over to Mich & more lovely bakes from THB member HERE
 





 For the full recipe HERE




Monday, May 19, 2014

Avocado Milk Pound Cake




I've bookmarked this recipe from Wendy of Table For 2 for quite awhile  now . Well, 2 years ago to be exact but never get around to make it .  I've never use avocado in bakes before & to be honest I'm not keen of this fruit . But surprising this cake was very rich & tasty . Although the flavour of the avocado is quite subtle but with the addition of condensed milk  gave it a delicious moist creamy taste to the cake . It was not overly sweet & I love the natural green color  .  My family was quite amazed that this is actually an avocado cake .  Well, so do I ! LOL




Linking this post to Little Thumbs Up event hosted this month by  Awayofmind Bakery House . The theme of this month is MILK . This event is organised by  Bake For Happy Kids & My Little Favorite DIY


Avocado Milk Pound Cake

Ingredients:
115g butter
50g sugar
120 g very ripe avocado flesh
1 Tbsp lemon or lime juice ( I’ve used lime)
150g condensed milk
200g cake flour
100g all purpose flour
 1 tsp baking powder
¼ tsp baking soda
2 large eggs


Method:
1)      Combine avocado flesh with lemon/ lime juice & mash till fine texture . Pass it through a sieve & set aside .

2)      Sift cake flour, all purpose flour , baking powder & baking soda together . Set aside .

3)      Preheat oven at 150°C (fan) / 170°C . Greased & line 2 loaf pans (3x8) 

4)      Cream butter & sugar till creamy & fluffy . Beat in eggs , one at a time & beating well after each addition . 

5)      Whisk in condensed milk till well combined . Fold in half the sifted flour & mix on low speed . Add in the rest of the flour & mix till smooth . 

6)      Mix in avocado puree on low speed till well combined . Pour batter into prepared loaf pan & bake for 35 mins till golden brown . 





Chocolate - Almond Soufflé Cake (THB)




Just in time for our 34th bake at The Home Bakers (THB) . This event is oraganized by Joyce from Kitchen Flavours  . We are currently baking from Lou Seibert Pappas's cookbook - Coffee Cake  . Grace from Life Can Be Simple has sellected this recipe .  My cake turned out to be quite dence as you can see . I guess that it's because I've added 1/4 cup flour with 1/4 cup of almond meal instead of 1/2 cup of flour .  Nevertheless it's a nice nutty flavour cake , great with a cup of Mocha . Please hop over to Grace for the full recipe . For more of this bake from the members of THB HERE









Tuesday, April 29, 2014

Lemon Curd Cheesecake (Curtis Stone)




Cheesecake & lemon curd , how can I say 'NO' !!  And I don't regret even one bit after eating more than half of this cheesecake ! No kidding .. LOL   So heavenly tasty & delicious . You've got to try it out to really know what I mean ! =D 


Linking this post to Cook Like A Star, All Star Anniversary hosted by Zoe from Bake for Happy Kids together with Joyce of Kitchen Flavours & Mich from Piece Of Cake




 Lemon Curd Cheesecake
Adapted from Recipe. Coles. Com

Ingredients:
200g plain biscuits ( I’ve used Digestive Biscuits)
125g butter – melted
500g cream cheese – softened
½ cup sugar
2 Tbsp lemon zest , plus extra for topping
2 eggs

For Lemon Curd
2 Tbsp lemon zest
¼ cup lemon juice
½ cup sugar
40g butter- chopped & softened
2 egg yolks , lightly beaten 

Methods:

1)      Preheat oven to 180°C or 160°C fan. Grease a 20cm springform cake tin. Pulse biscuits in a food processer until finely chopped. Transfer to a bowl & add butter. Stir until combined. Spoon biscuit mixture into prepared cake tin and press evenly on base and sides. Cool in the fridge for at least 30 mins .

2)      In a medium-sized bowl, combine cream cheese, sugar and lemon zest with an electric mixer until smooth. Add eggs, 1 at a time, beating well after each addition, until combined. Pour mixture into tin and place on a baking tray. Bake for 25-30 mins, or until just set in the centre. ** Turn off oven and leave cheesecake in the oven with the door ajar for a couple of hours or until oven is completely cool. Chill in the fridge for 2 hrs. 

3)      For the lemon curd, combine lemon zest, juice, sugar, butter and eggs in a saucepan over low heat. Cook, stirring, for 5-10 mins, or until mixture thickens. Strain through a fine sieve onto a dinner plate or flat tray (**this helps the lemon curd cool more quickly). 


4)      Pour curd over cheesecake & spread evenly .  Making swirl wave with a fork  & chill the cheesecake  till serving . Sprinkle lemon zest over the cheesecake before serve .







Wednesday, April 23, 2014

Orange & Candied Ginger Biscuit – Biscuit à l’orange & au gingembre confit



I  was intrigued by this recipe with orange & candied ginger .  Glad that I've tried it & the end result  was good . Rich buttery citrus cookies that reminded of  X'mas .  LOL   I've used biscuit piping set to make this cookies but you can use cookie cutter as well . 



Linking this post to Little Thumbs Up event hosted by Anncoo Journal . This event is organized by Bake For Happy Kids & My Little Favorite DIY   . This month's theme is Orange .  Also submitting this post to Cook Your Books #11 organized by Kitchen Flavours





Orange & Candied Ginger Biscuit – Biscuit à l’orange & au gingembre confit 


Ingredients :
250g flour
125g sugar
1 pinch of salt
2 egg yolks
125g melted butter
½ cup milk
1 tsp orange extract
Zeste of 1 orange
30g candied ginger chopped in small pieces

Method: 

1)      Combine flour, sugar & salt in a large bowl . Make a well in the center & add in egg yolks . Mix well with a fork .

2)      Pour in milk , butter ,orange zeste & orange extract . Mix well till well combined or till form a soft dough . 

3) Preheat oven to 180°C . Grease or line baking tray . Fill the dough in to a biscuit piping set with stainless steel nozzle of your choice . Pipe on lined baking trat & bake for 15 to 20 mins till slightly golden brown .





Parmesan Shortbreads (Nigella Lawson)



Love this tasty savoury shortbread with only 4 ingredients .  Great tidbits & very addictive too . YUM


Linking this post to Cook Like A Star ,  All Star Anniversary organized by Zoe from Bake For Happy Kids with Joyce of Kitchen Flavours & Mich from Piece Of Cake 


Parmesan Shortbread (Nigella Lawson)
 Adaoted from Nigella . com

Ingredients :
150g flour
75g grated Parmesan
100g soft unsalted butter
1 large egg yolk 

Method

1)      Mix all ingredients together in mixing bowl till form a clump .

2)      Turn it out on a surface & knead for 30 seconds till smooth . Divide the dough into 2 .  Roll each dough into a cylinder with hands  , about 3 cm in diameter .  The ends of the dough should be flat that makes the cylinder resembles a roll of coins .  




3)      Roll the dough up in clingfilm , twisting the ends like a X’mas cracker .  Place in the refrigerator  for 45 mins to 1 hour . 



4)      Meanwhile preheat oven to 180°C  & line baking tray with parchment paper  .  Unwrap cheese dough & cut into 1 cm thick slices . Place on lined baking tray & bake for 15 – 20 mins till slightly pale gold at the edges








Monday, April 21, 2014

Shredded Coconut Nest







Celebrate this Easter with a heart filled with love and peace. Have a blessed and wonderful Easter!





Shredded  Coconut Nest
Inspired from BBC Good Food .com

Ingredients:
200g dark or milk chocolate ( bronken into pieces)
110 g shredded coconut
100g mini chocolate eggs

Method :
1)      Melt chocolate in bain marie / double boiler . 

2)      Pour melted chocolate over shredded coconut & stir well till well combine .

3)      Spoon the chocolate mixture into 12 cupcake cases & press with the back of a spoon in the centre to create a nest shape .  Chill the chocolate nests in the fridge for 2 hrs till set . Top with mini chocolate eggs .