Sunday, December 30, 2012

Rhubarb Meringue Pie ( Martha Stewart)









Jane Austen moment in Persuasion
Chapter 14

Louisa was now recovering apace.  Her mother could even think of her being able to join their party at home, before her brothers and sisters went to school again. The Harvilles had promised to come with her and stay at Uppercross, whenever she returned.  Captain Wentworth was gone, for the present, to see his brother in Shropshire.
"I hope I shall remember, in future," said Lady Russell, as soon as they were reseated in the carriage, "not to call at Uppercross in the Christmas holidays."





After harvested almost all the rhubarbs from our vegetable patch


Rhubarb Meringue Pie ( Martha Stewart)
Adapted from Martha Stewart

Ingredients  for 20cm pie dish or 8 mini pies
Pâte surcrée  
900g or 2 pounds of rhubarb ( trimmed & cut crosswise into  about 7 cm)
flour for work surface
1 ¾ cup sugar ( I’ve used slightly less than a cup)
3 large egg yolks & 4 large egg whites
2 tbsp unsalted butter
¼ cup cornstarch
Coarse salt

Directions:

1)      Preheat oven 180°C .  Roll out pâte sucrée on a lightly floured surface . Place the prepared pâte sucréee crust on  a pie dish & refrigerate it for 30 mins . Prick with fork , the pie crust & lined with parchment paper . Fill with pie weights or dried beans. Bake for 5 to 10 mins till pie crust turn light & golden. Let to cool.
2)      Juice rhubarb  ( at least 2 cups of juice & if needed add in water) .  Whisk, cornstarch , 1 cup sugar, ½ salt . Whisk in juice in saucepan & bring to a boil . Cook & whisk for 1 min.
3)      Place yolks in a bowl & gradually whisk in half of the hot juice mixture. Return to pan & cook over medium heat . Whisk till it thickens about 1 min. Beat in butter & strain through a fine sieve into the pie crust. Refrigerate it till set for at least 4 hours or overnight.
4)      Preheat double boiler & heat egg whites with  ¾ cup sugar . Whisk till sugar dissolves & mixture is hot about 2 mins.  Transfer to mixing bowl & whisk on high speed till medium peaks form. Spread or dollop meringue  onto pie & broil till slightly browned about 30 to 40 seconds.  






Linking this post to Cook Like A Star event - Cook Like Martha Stewart hosted by  Zoe from Bake For Happy Kids & co-hosted with  Baby Sumo of Eat Your Heart Out  & Jocelyn of Riceball Eats




Saturday, December 29, 2012

Cinnamon , Oat & Chocolate Chip Pancakes ( Martha Stewart)






s .




Jane Austen moment in Persuasion
Chapter 14

With regard to Captain Wentworth, though Anne hazarded no enquiries, there was voluntary communication sufficient. His spirits had been greatly recovering lately as might be expected.  As Louisa improved, he had improved, and he was now quite a different creature
from what he had been the first week.  He had not seen Louisa; and was so extremely fearful of any ill consequence to her from an interview, that he did not press for it at all; and, on the contrary, seemed to have a plan of going away for a week or ten days, till her head was stronger.  He had talked of going down to Plymouth for a week, and wanted to persuade Captain Benwick to go with him; but, as Charles maintained to the last, Captain Benwick
seemed much more disposed to ride over to Kellynch.




Cinnamon , Oat & Chocolate Chip Pancakes ( Martha Stewart)
Adapted from Martha Stewart

Ingredients for 20 pancakes

2 cups flour
¼ cup brown sugar
1 tbsp baking powder
80g chocolate chips
1 tsp salt
½ tsp ground cinnamon
2 cups old –fashioned rolled oats
2 cups milk
2 large eggs
¼ vegetable oil ( I used sunflower oil)

Directions:

1)      Combine flour, baking powder, salt, cinnamon ,sugar & 1 cup of oats in a food processor . Pulse a couple of times to coarsely grind oats .
2)      Whisk milk , oil & eggs in a large bowl . Gradually add in dry ingredients with 1 cup oats , chocolate chips& mix till well combined .
3)      Heat & greased non-stick or cast-iron skillet . Spoon 2 to 3 tbsp of batter for each pancakes on skillet & cook till few bubbles have burst about 1 to 2 minutes. Flip pancakes & cook till golden brown . Serve with maple syrup. 

 


Submitting this recipe to We Should Cocao challenge hosted by Choclette from Chocolate Log Blog & co-hosted with Chele of Chocolate Teapot. This month's theme in Cinnamon

Monday, December 24, 2012

Gingerbread Houses





 
Wishing everyone a Merry Christmas & a very Happy New Year .  May lovely moments & happy  moments surround you with joy this Christmas & always .













Gingerbread Houses & gingerbread man
Gingerbread house template from Le Franco Phoney

Ingredients for 2 gingerbread houses , 2 x 20 cm round base for the house & 1 dozen of mini gingerbread man 
1 orange( finely grated orange zests)
350g honey
100g butter (softened & diced)
100g brown sugar
1 egg
550g flour
1 tsp of 4 spices ( spice for gingerbread)
1tsp ground ginger
1tsp cinnamon
Pinch of salt
Candies / sweets/ biscuits/ cookies of your choice to decorate the house
Cardboards for the templates
Piping bag
Rolling pin

For royal icing: x 2
1 egg white
200g icing sugar
½ tsp lemon juice

Directions:

1)      In a saucepan, melt honey with brown sugar & butter over medium heat till sugar dissolved. Remove from heat & let to cool. 
2)      Combine flour, baking powder, salt & all the spices in a big bowl. Mix well.
3)      Stir in egg & orange zests into honey mixture till well combined.
4) Pour in honey mixture gradually into flour mixture & stir till all fully combined into a dough..  Place in a polybag & chill for 2 hours. 
5) Preheat oven to 180 °C. On a lightly floured surface knead the dough  & using a lightly floured rolling pin , roll the dough to a ½ cm to 1 cm thickness . Using cardboard templates to cut the shape of the house . Place dough pieces onto baking tray lined with baking paper. If dough pieces stretch during the transfer process, push them back into shape . Bake for  15 to 20 minutes till golden brown. Let to cool completely on wire racks .

For Royal Icing:
6) Beat egg white & powdered sugar till thickens. Add in lemon juice & beat till soft peaks & shinny texture.
7) Spoon icing mixture in a piping bag or using a plastic bag. Cut the small corner of the bag  


8) Place round base on tray, pipe a thick line of icing along a short end of the side pieces. Press the iced piece against the edges of either the front or back pieces . Using mugs to hold in place or prop up with cans. Repeat with the other side pieces. Continue to pipe icing along the seams , inside of the house & the edges of the house .. Let to set for an hour before adding the roof pieces. 
9) Pipe icing along the top edges & place the roof pieces on it. Hold the roof pieces or placing cans or mugs to hold the roof so that they don’t slide down. Pipe the top seam of the house with more icing . Let it set for few hours before decorating .  Spread icing over the roof  & decorate it with any candy or biscuits of your choice to make lovely design & have fun!




Linking this post to Calender Cakes hosted this month by  Rachel of Dollybakes  & co -hosted with  Laura of Laura Loves Cakes . This month's theme is  Go Crackers For Christmas









I've made my white chocolate & coconut truffles for the snowman





 Introducing my baking buddy that encouraged me in every single project that I've made, Cooky  ;)  LOL



Have A Bless Christmas Everyone.


Saturday, December 22, 2012

Chocolate–Ginger Cake With Bourbon Sauce (Martha Stewart)






I


Jane Austen moment in Persuasion

Chapter 14
I must see Captain Benwick before I decide," said Lady Russell, smiling.
"And that you are very likely to do very soon, I can tell you, ma'am," said Charles. "Though he had not nerves for coming away with us, and setting off again afterwards to pay a formal visit here, he will make his way over to Kellynch one day by himself, you may depend on it. I told him the distance and the road, and I told him of the church's being so very well worth seeing; for as he has a taste for those sort of things, I thought that would be a good excuse, and he listened with all his understanding and soul; and I am sure from his manner that you will have him calling here soon. So, I give you notice, Lady Russell."
"Any acquaintance of Anne's will always be welcome to me," was Lady Russell's kind answer.
"Oh! as to being Anne's acquaintance," said Mary, "I think he is rather my acquaintance, for I have been seeing him every day this last fortnight."
"Well, as your joint acquaintance, then, I shall be very happy to see Captain Benwick."
"You will not find anything very agreeable in him, I assure you, ma'am. He is one of the dullest young men that ever lived.  He has walked with me, sometimes, from one end of the sands to the other, without saying a word. He is not at all a well-bred young man.  I am sure you will not like him."
"There we differ, Mary," said Anne.  "I think Lady Russell would like him. I think she would be so much pleased with his mind, that she would very soon see no deficiency in his manner."
"So do I, Anne," said Charles.  "I am sure Lady Russell would like him. He is just Lady Russell's sort.  Give him a book, and he will read all day long."




Chocolate–Ginger Cake With Bourbon Sauce (Martha Stewart)
Adapted from Martha Stewart .Com

Ingredients:

½ cup unsalted butter, softened + some for pan
½ cup unsweetened cocoa powder
½ cup unsulfured molasses
¾ cup light brown sugar
2 large eggs
¼ cup whole milk
2 tsp finely grated peeled fresh ginger
1 cup flour
¾ tsp baking soda
½  tsp coarse salt
1 tsp ground ginger
1 tsp ground cinnamon
20cm Bundt cake pan

For Bourbon sauce
½ cup unsalted butter
2 egg yolks
1 cup of dark brown sugar
1 tsp vanilla extract
¼ cup bourbon

Directions:

1)      Preheat oven to 180°C & greased a 20 cm Bundt pan.  Dust with cocoa powder & tap out the excess . 
2)      In a sauce pan, combine butter, brown sugar, molasses & ¼ cup of water over medium low heat. Stir till butter melted & transfer it to a larger bowl. Let to cool for 5 mins.
3)      Add milk, eggs, & grated ginger into molasses mixture. Whisk to combine.  Sift cocoa powder, salt, baking soda, cinnamon , flour & ground ginger. 
4)      Fold in gradually flour mixture into molasses mixture till well combined.  ( There should be some lumps remaining).  Pour batter into cake pan & bake for 30 mins. Let to cool on wire rack. 
5)      To make the bourbon sauce : Place butter,egg yolks, brown sugar & bourbon in a heatproof bowl set over a pan of simmering water. Whisk constantly till mixture 160degrees on a candy thermometer about 7 mins. Drizzle the sauce with a spoon over the cake or pour the warm sauce over the cake liked I did. Serve while its warm.






Submitting this post to Tea Time Treats hosted this month by  Kate of What Kate Baked & co-hosted with   Karen of Lavender & Lovage . This month's theme is my favorite of all, it's all about CHOCOLATE ! YUM



Can't help it but added some of this yummy cake batter in my favorite gingerbread man mould , just to make a couple of these cuties! :)

Monday, December 17, 2012

Chocolate & Praline Mendiants - Mendiants au chocolat et pralin








Jane Austen moment in Persuasion 
Chapter 14

But Mary did not give into it very graciously, whether from not considering Captain Benwick entitled by birth and situation to be in love with an Elliot, or from not wanting to believe Anne a greater attraction to Uppercross than herself, must be left to be guessed.  Anne's good-will, however, was not to be lessened by what she heard.  She boldly acknowledged herself flattered, and continued her enquiries.
"Oh! he talks of you," cried Charles, "in such terms--" Mary interrupted him. "I declare, Charles, I never heard him mention Anne twice all the time I was there.  I declare, Anne, he never talks of you at all."
"No," admitted Charles, "I do not know that he ever does, in a general way; but however, it is a very clear thing that he admires you exceedingly. His head is full of some books that he is reading upon your recommendation, and he wants to talk to you about them; he has found out something or other in one of them which he thinks-- oh! I cannot pretend to remember it, but it was something very fine--I overheard him telling Henrietta all about it; and then `Miss Elliot' was spoken of in the highest terms! Now Mary, I declare it was so, I heard it myself, and you were in the other room.  `Elegance, sweetness, beauty.' Oh! there was no end of Miss Elliot's charms."
"And I am sure," cried Mary, warmly, "it was a very little to his credit, if he did.  Miss Harville only died last June.  Such a heart is very little worth having; is it, Lady Russell? I am sure you will agree with me."
"I must see Captain Benwick before I decide," said Lady Russell, smiling.


Chocolate & Praline Mendiant - Mendiant au chocolat et pralin
Adapted from Vie Pratique Gourmand magazine Dec 2011

Ingredients  for about 15 mendiants

200g milk chocolate or dark chocolate ( chopped )
30g fined chopped praline
60g almond halved
40g pistachio
40g diced dried apricot

Directions:


1)      Melt chopped chocolate on bain marie/ double boiler till smooth & shinny texture . Stir in finely chopped praline & mix till well combined.

2)      Spoon a tablespoon of melted chocolate onto a parchment paper –lined baking sheet & spread to a circle 5 cm in diameter by using the back of a spoon , making 15 circles . Topped with nuts & chopped dried apricots .  Chilled them for at least 3 hours .




Submitting this post to  Clever Chicks Blog Hop # 13 event hosted by  Kathy Shea Mormino, The Chicken Chick

The Chicken Chick 
 
 
 

Friday, December 14, 2012

Milky Chocolate Eclair








Jane Austen moment in Persuasion

Chapter 13


Anne enquired after Captain Benwick, Mary's face was clouded directly. Charles laughed.
"Oh! Captain Benwick is very well, I believe, but he is a very odd young man.  I do not know what he would be at. We asked him to come home with us for a day or two:  Charles undertook to give him some shooting, and he seemed quite delighted, and, for my part, I thought it was all settled; when behold! on Tuesday night, he made a very awkward sort of excuse; `he never shot' and he had `been quite misunderstood,' and he had promised this and he had promised that, and the end of it was, I found, that he did not mean to come. I suppose he was afraid of finding it dull; but upon my word I should have thought we were lively enough at the Cottage for such a heart-broken man as Captain Benwick."
Charles laughed again and said, "Now Mary, you know very well how it really was.  It was all your doing," (turning to Anne.) "He fancied that if he went with us, he should find you close by: he fancied everybody to be living in Uppercross; and when he discovered that Lady Russell lived three miles off, his heart failed him, and he had not courage to come. That is the fact, upon my honour, Mary knows it is."







Milky Chocolate Eclair

Choux puff recipe adapted from Marianne Magnier & Olivier Malingue
Ingredients  for 10 éclairs
80 ml milk
80 ml water
70 g butter
2 g salt
10g sugar

100g flour
2 eggs


For milk chocolate ganache
200g milk chocolate - chopped
1 cup whipping cream
50g dark chocolate

Directions:

1)      For choux puffs : Preheat oven to 180°C . In a  sauce pan bring to the boil 2 to 3 seconds the milk, water, butter sugar & salt over high heat .  Remove from heat & immediately tip in flour  & then stir quickly with wooden spoon till smooth texture. 
2)      Cook again on medium heat for 1 m till the mixture comes away from the side of the pan . Remove from heat & gradually whisk in gradually the eggs one at a time till smooth texture. Let to cool a little .


3)      Place mixture into a piping bag with a 1.5 plain nozzle. On a line baking tray , pipe 10 éclairs about 12 cm long & make sure to space them coz they will expand. Bake for 25 to 30 mins till golden brown. Let to cool on wire rack . 
4)      For milk chocolate ganache : In a sauce pan heat cream & add in chopped milk chocolate & stir till smooth. Keep it aside to cool. When ganache is cooled, whisk it till stiff. Melt dark chocolate on bain marie/ double boiler till smooth. Let to cool a little . 
5)      Cut éclair in half & pipe free style all over the edge of the éclair leaving space in the center of éclair.  Spoon in melted dark chocolate on the center of the éclair . Topped the other half of éclair & pipe free style over it. 



Submitting this post to Free & Easy Bake Along hosted by  Joyce  of  Kitchen Flavours  & co- hosted with  Lena of  Frozen Wings & Zoe of Bake For Happy Kids. This month's theme is chocolate  éclair.






Tuesday, December 11, 2012

Sweet Potato Mini Pie With Pecan Topping (Martha Stewart)









Jane Austen moment in Persuasion

Chapter 13
Lady Russell and Mrs Croft were very well pleased with each other: but the acquaintance which this visit began was fated not to proceed far at present; for when it was returned, the Crofts announced themselves to be going away for a few weeks, to visit their connexions in the north of the county, and probably might not be at home again before Lady Russell would be removing to Bath.
So ended all danger to Anne of meeting Captain Wentworth at Kellynch Hall, or of seeing him in company with her friend.  Everything was safe enough, and she smiled over the many anxious feelings she had wasted on the subject.




Sweet Potato Mini Pie With Pecan Topping 

Ingredients:

 2 to 3 sweet potatoes ( About 2 1/2 cups of puree)
2 large eggs
1/3 cup ( I only used 2 Tbsp)   +  ½ cup ( for topping) light brown sugar
3 tbsp pure maple syrup
¼  tsp salt
½ Tsp ground cinnamon
¼ Tsp nutmeg
¾ cup + 1 Tbsp(for topping)  heavy cream
1 prebaked pie crust or 1 frozen store bought crust ( I’ve made a pâte sablée)
3 Tbsp butter
1 cup pecans  ( in pieces if you wish)

Directions:

1)      For sweet potato puree :  Bring to a boil sweet potatoes in water till cook (tender) for about 15 to 20 minutes. Drain & mix it with food processor till smooth. Let to cool. 


2)      For the sweet potato filling: Preheat oven to 180°C.  Beat eggs, 1/3 cup of brown sugar & maple syrup till smooth. Add cold sweet potato puree, cinnamon , salt, nutmeg & ¾ cup cream, whisk till smooth texture.  

3)      Roll the pie crust up onto the rolling pin and gently unroll it over one of the prepared pie pans. Press the crust into the pan and roll the pin over the top of the pan to remove the excess dough. Pour  sweet potato mixture into crust. Bake pie about 50 mins ( I’ve baked my mini pies for only  25 mins ) on the lowest rack of the oven till sweet potato filling set. Cover pie with foil if the crust browns too quickly.  Let to cool on a rack. 

4)      For the Pecan Topping :  In a sauce pan melt butter on medium heat. Add ½ cup light brown sugar & pecans. Stir till smooth texture about 3 mins. Stir in 1 tbsp of cream & let to cool.  Spread pecan mixture over cool sweet potato pie & let to cool till topping has hardened for about 30 mins. ( Do not chill in refrigerator  again, keep pie in a cool place up to 6 hours)




Submitting this post to  AlphaBakes challenge hosted by  Ros @ Baking Addict of The More Than Occasional Baker & co - hosted with Caroline of Caroline Makes. And this month's random letter is 'S' as in SWEET  !