Cornflake Cookies

I made this Cornflake Cookies at the last minute during Chinese New Year.  I loves this cookies because of the crunch on the outside and soft in the inside.

Cornflake Cookies

Ingredients

120g butter

80g icing sugar, sifted

1 egg yolk

½ tsp vanilla essence

120g all purpose flour, sifted

30g cornflour, sifted

30g milk powder, sifted

30g raisins, cut into small pieces

100g cornflakes, lightly crushed

1.  Cream butter and icing sugar till light and fluffy.

     Beat in egg yolk, raisins and vanilla essence.

2.  Fold in sifted flour mixture into the butter mixture.

3.  Drop mixture teaspoon by teaspoon onto the crushed cornflakes.

     Shape it into balls and place into small paper cups.

4.  Baked at pre-heated oven at 170C for 20-25 minutes till golden brown. 

     When cool, store in an air-tight container.

This cookies is well likeable to all children........

Orange Cheesecake With Kumquat Compote

I have been so intrigue when Wendy of Table for 2....or more  posted this recipe early last year during Chinese New Year.  As we can only get hold of the Kumquat during the season (usually in Chinese New Year), I told myself that I must get hold of the Kumquat this year to make it.

Orange Cheesecake With Kumquat Compote

adapted from Wendy of Table for 2 .....or more

Ingredients
250gm cream cheese, softened
125gm sweetened condensed milk
60gm whipping cream
1 egg
20gm corn starch
40gm cake flour
1 Tbsp orange zest
60ml fresh orange juice
2 egg yolks
2 egg whites
¼ tsp cream of tartar
30gm sugar

1. Prepare and line a springform pan. Wrap pan with aluminium foil to prevent water from seeping into the
    baking pan.  Please refer to Wendy's blog here  of her photos how to wrap the baking pan if you do
    not know how.
    Preheat oven to 130C(fan)/150C  
2. Sift the cornstarch and flour; set aside.
3. Mix orange juice and egg yolks, lightly beat for a while; set aside.
4. With a large spoon, beat cream cheese until smooth and put in condensed milk and mix until smooth.
    Put in whipping cream and beat until smooth. Put in egg and beat until smooth. Put in sifted flour and mix
    until smooth. Put in orange juice mixture and and zest and mix until smooth.
5. Beat egg whites until frothy. Put n cream of tartar and beat until soft peaks. Put in sugar gradually and beat
    until stiff, and the peaks are softly hooked when whisk is turned upright.
6. Fold half of the beaten egg whites into the cheese mixture. Repeat with balance of whites.
7. Pour batter into prepared pan and put the whole set of prepared pans into the oven. Pour boiling water
    into the outer pan until it’s at least 1/3 the height of the inner pan. (Bain Marie bake).
8. Bake for 1 hour. Cool cake in oven (door ajar) for half an hour. Remove cake from oven and cool down
    totally. Chill in fridge for 5 hours before serving. With a skewer/toothpick, poke cake to create at least 30
    holes to absorb the syrup from the compote.

What I like this cheesecake is the flavour of the orange in the cheesecake, and most of all, is the Kumquat compote.  I really loves the taste of it.

Though the cheesecake may not be that soft in texture after the next day,  it is still yummy.
The more I munch, the more tastier it is felt in my mouth.

Spring Lime Tea Cookies

Everyday right after my lunch, I usually would like to have a cup of English Tea and that would make my afternoon complete.  So today,  I was thinking to bake something light to munch to go with my tea.

I always been curious how would this lime would taste in cookies.  This Spring Lime Tea Cookies to me, I would say more like little cakes because it is soft inside.  So this little thing would suit my dad the most!!

This recipe is adapted from Allrecipes.com

Ingredients

• 2 tsp lime juice
• 80 ml milk
• 115g butter, softened
• 150g white sugar
• 1 egg
• 2 tsp lime zest
• 220g all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 30 ml lime juice
• 50g white sugar

Directions

1. Preheat oven to 175C. Combine the 2 teaspoons of lime juice with the milk, let stand for 5 minutes.
2. In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the egg, then stir in the lime zest and milk mixture. Combine the flour, baking powder and baking soda, blend into the creamed mixture. Drop by rounded spoonfuls onto the ungreased cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, until the edges are light brown. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
4. To make the glaze, stir together the remaining lime juice and sugar. Brush onto cooled cookies.

As this cookies are the soft cakes type, I feel it is best to consume on the same day.

Chinese New Year......Almond Cookies

Yes, it is the new year 2012 now and I know I have been missing in action for not posting any recipes here.  I have injured my right hand for almost two months now and I'm still undergoing my physiotherapy session.  At least for the time being, I could lift up my right hand or else I am not able to start baking any cookies for this coming Chinese New Year.

It is hard for me to view other bloggers posting their beautiful cookies and dishes while I could only look at them and not being able to do it myself.  Anyway I will take it slow as I need to get my right hand to fully recover.

Here my first start post of the new year is this Almond Cookies.   I have made it numerous times in the past years as this is my favourite cookies.  I loves this cookies so much that I got to make it and with the help of my dad, finally I have baked my first Chinese New Year cookies.

Ingredients
A
120g almond meal
180g plain flour
120 caster sugar
1/4 tsp salt
1 tsp baking powder
1 tsp baking soda

B
120ml vegetable cooking oil (sunflower, canola or corn oil)

For Glazing:
1 egg yolk (beaten)

1.  Combine Ingredients A and B in a mixer and mix to form a dough.
2.  Scale the dough of about 7g each rounded portion.  (I used a watermelon ball roller).
3.  Arrange on alined baking trays and glaze the surfaces with egg wash.
4.  Bake at a preheated oven at 180 Celcius for about 15-20 minutes until lightly browned.
     Cool well before storage.

Merry Christmas everyone........and a Happy New Year 2012 !!

Merry Christmas everyone and Happy New Year.  Here I wish all of you in year 2012 good health and happiness be with you all at all times!

I never knew my last post was in November and now it is coming near to 2011.  I haven't been doing much baking lately and I can't even bake my own birthday cake!  Why?  I have dislocated my right shoulder somewhere in late November and till now I still need to wear my arm sling.  Hope it will recover soon.

I celebrated my birthday two days ago, and as I can't bake my own cake, I have no choice to buy a cake to celebrate with my family members with me.  My birthday cake this year is Chocolate Chip Walnut Cake from Secret Recipe!

Coffee & Fruits Cupcake

Coffee and fruits in a cake, ah that's the combination I loves in my cake and more so with some walnuts in it.  The coffee aroma brings out the taste in it.

Coffee & Fruits Cupcake

Ingredients A
200g water
1 tbsp instant coffee powder
150g butter
180g brown sugar (I only added 130g because the mixed fruits already sweet enough)

Ingredients B
300g mixed fruits  (I only left 200g in my fridge)

Ingredients C
2 eggs
100g chopped walnuts

Ingredients D
260g plain flour
1 tsp baking powder
1/2 tsp baking soda

Method
1.  Cook Ingredients A until boils.  Add in Ingredients B, mix until well-blended.  Allow to cool.

2.  Add in Ingredients C, mix until well blended.

3.  Add in the sieved Ingredients D, mix until well combined.

4.  Pour it into the lined cupcake mould.

5.  Bake at preheated oven at 180Celcius for 15-20 minutes.

Orange Poppy Seeds Chiffon Cake

I loves to eat Chiffon Cake because of its soft cotton like texture and I'm sure alot of you do too.  I can eat the whole chiffon cake!  The first few times I baked a Chiffon Cake was a flopped because I haven't master the technique good enough in whipping up the egg white well and another time I thought the cake already cooked but when I cut it out, it still looks moist and wet in the inside.  Quite a disappointment at that time.

My sister has requested me to bake this Orange Poppy Seeds Chiffon cake as this is her favourite. 

This recipe adapted from Kevin Chai - Chiffon Cake is Done with slight change of adding 3 tbsp poppy seeds in.

Orange Poppy Seeds Chiffon

Egg Yolk Batter:

7 egg yolks
50g caster sugar (you may cut down a little here as I find it sweet, just put 30g)

1/4 salt

3 tbsp poppy seeds
4 tbsp cooking oil (corn oil or sunflower oil or canola oil)
2 tbsp grated orange rind
60ml fresh orange juice
110g self-raising flour 

Egg Whites Foam:

7 egg whites
1/2 tsp cream of tartar 

110g castor sugar

Method:

Prepare the egg yolk batter: In a mixing bowl, combine egg yolk, salt and sugar. Hand whisk till the sugar dissolved. Add in oil, orange rind, orange juice  and poppy seeds. Stir till well combined.

Fold in flour until it forms batter and no lumps left. Set aside for later use. 

Prepare the egg white foam: In another bowl, beat egg whites till it form soft peak. Gradually add insugar till it finished. Add in cream of tartar and continue beating at high speed until frothy and stiff peaks form.

Pour batter into ungreased 9" (22cm) chiffon pan and bake in a preheated oven at 170C for 30-40mins or until it is cooked.

Remove from oven and immediately invert cake onto table until it is completely cooled before unmould it

Crunchy Apple And Almond Flan

I was supposed to bake something else today but after opening up my fridge, I noticed few of my green apples are about to get wrinkles!!  Instead of going to waste of my apples, I quickly go thru my Pastry Cookbook where I have few recipes that I've bookmarked earlier.  So today I have baked this Crunchy Apple & Almond Flan.

This Crunchy Apple Almond Flan is very crispy when eaten warm and with the mixed spice in it, it sure does taste delicious. 

Crunchy Apple & Almond Flan

adapted from Best-Ever Book Of Pastry

Ingredients

115g all purpose flour

¼ tsp mixed spice

50g butter, diced

50g demerara sugar

50g flaked almonds

500g cooking apples, peeled, cored and thinly sliced

25g raisins

Sifted icing sugar, for dusting

For The Pastry

175g all purpose flour

75g butter, diced

25g ground almonds

25g caster sugar

1 egg yolk

1 tbsp cold water

¼ tsp almond extract

 

1.  To make the pastry, place the flour in a mixing bowl and rub in the butter.  Stir in the ground almonds and
      sugar.  Whisk together the egg yolk, water and almond extract and mix into the dry ingredients to form a
      dough.  Knead until smooth, wrap in clear film and leave in a cool place for 20 minutes.

2.  Meanwhile, make the topping.  Sift the flour and mixed spice into a bowl and rub in the butter with your
     fingertips.  Stir in the demerara sugar and flaked almonds.  Roll out the pastry.  Line a 23cm/9in
     loose-based flan tin, pressing the pastry neatly into the edges and making a lip around the top edge.  Trim
     off the excess.  Chill for 15 minutes.

3.  Place a baking sheet in the oven and preheat to 190Celcius.  Arrange the apple slices in the pastry case in
     overlapping concentric circles, doming the centre.  Sprinkle over the raisins.  Cover the apples with the
     crunchy topping, pressing it on lightly.

4.   Bake the flan on the hot baking sheet for 25-30 minutes.  Cool in the tin for 10 minutes.  Serve warm or
      cold, dusted with icing sugar.

   After sprinkle over the raisins, I top up another layer of apples before cover it with the crunchy topping.

  Ready to go into the hot oven!!

Carrot Cake ..... my 2nd version

This is the 2nd time I've baked a carrot cake as each recipe there are sure to be in difference in the ingredients.  So I got to try which one taste better.  And alas, indeed, this carrot cake is real yummy!  So I will rate this to be a keeper too!  I shall give full credits and thanks to Quaypo and Sonia for this delicious carrot cake! 

I urge those who have not try baking carrot cake to give this a try. 

This yummy carrot cake adapted from Sonia's blog

Ingredients

150g finely shredded carrots
130g all purpose flour
1/2tsp baking powder
1/2tsp baking soda
1/2tsp salt
80g caster sugar
80g brown sugar
1/4tsp nutmeg powder
1/4tsp cinnamon powder
100g corn oil
1/2tsp vanilla extract
2 eggs, lightly stir
60g walnut, chopped 

40g raisins

Method
1. Sift flour, cinnamon, nutmeg, baking powder and baking soda in a mixing bowl.
2. Add in caster sugar, salt and brown sugar, stir well.
3. Add in carrots, corn oil, vanilla extract and egg, beat for few minutes till mixture well combined.
4. Add in walnut and dried fruits, mix well.
5. Pour in a greased and line baking pan, bake at pre-heated oven 180 Celcius for 40mins.
6. Cool on a wire rack and apply cream cheese frosting.

Cream Cheese frosting

 
Ingredients
150g cream cheese, at room temperature
40g butter, at room temperature
70g icing sugar, sifted
1tbsp lemon juices
Finely grated lemon zest from 1 lemon

Method
1. Beat cream cheese and butter till light and creamy.
2. Add in icing sugar and mix well on low speed.
3. Add in lemon juices and lemon zest, combine well.

I did not make the cream cheese frosting, unfortunate!  Maybe next time, and sure I will!

Sicilian Orange Cake

I have made this Sicilian Orange Cake many times and even into as a cupcakes too.  This cake is a keeper.  Anytime you feel like baking a cake but do not know what cake to bake, this cake should be highly consider first.  I am sure everyone would love the aroma of the orange.

Last Friday was my dad's birthday and instead of trying to think what cake to bake for him, I think he would loves this simple cake as I know elderly wouldn't like with all those sweet icing topping with it.  My dad just loves this Orange Cake!

Sicilian Orange Cake

adapted from Sonia of Nasi Lemak Lover

Ingredients
250g unsalted butter, softened
180g caster sugar 
4 medium eggs
Grated orange zest from 2 oranges
250g self raising flour
120ml freshly squeezed orange juice
1/2tsp Rum, optional

Method:

1. Preheat oven to 180C. Grease and line a 9" round cake pan.
2. Using an electrical beater, cream the butter and sugar until light and fluffy.
3. Beat in the eggs, 1 at a time, beating well after each addition, if necessary adding a 
    spoonful of flour with
    the last egg to prevent the mixture from curdling. Beat in the orange zest and rum. Add 
    the flour all at once
    and mix well, then slowly mix in the orange juice.
4. Scrape the batter into the prepared pan and bake in preheated oven for 45-50mins or 
    until a skewer inserted into the center of the cake, comes out clean.
    (If it starts to brown too quickly, cover loosely with a sheet of lightly 
    greased aluminum foil. )
5.Leave the cake, in the pan, to cool on a wire rack, then unmold and serve.