Pancake cake?!

December 19, 2008

Every year on my family members’ respective birthdays, I do the honor of baking them Fancy FAncy cakes. As I’m away at uni I couldn’t possibly do that! except for my older brother who studies at the same university as me 😀

Unfortunately, I didn’t have access to an oven, so I contemplated the options that I did have..

And kabang i remembered dearest Martha’s kick ass Crepe cake – and I decided to make him a pancake cake instead.

Imagine..

Soft .. cake like pancakes stacked with peanut butter filling and chocolate ganache :D:D

It was good .. real ..real good!

The pancake recipe I got from smitten kitchen’s blog and if there is such a thing as perfect pancake ..those where it!

Peanut Butter Pancake Cake with Chocolate Ganache

Ingredients:

Best Buttermilk Pancakes:

  1. 2 cups all-purpose flour
  2. 2 teaspoons baking powder
  3. 1 teaspoon baking soda
  4. 1/2 teaspoon kosher salt, or slightly less table salt
  5. 3 tablespoons sugar
  6. 2 large eggs, lightly beaten
  7. 3 cups buttermilk
  8. 4 tablespoons unsalted butter, melted, plus 1 tablespoon extra for brushing griddle

Directions:

1. Preheat an electric griddle to 375°F, or place a griddle pan or cast-iron skillet over medium-high heat. Whisk together the flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add the eggs, buttermilk, and 4 tablespoons melted butter, and whisk to combine. The batter should have small to medium lumps.

2. Test the griddle by sprinkling a few drops of water on it. If the water bounces and spatters, the griddle is hot enough. Using a pastry brush, brush the remaining 1/2 teaspoon butter onto the griddle. Wipe off the excess with a folded paper towel.

3. Using a 4-oz. ladle, about 1/2 cup (for a 6-inch pancake), pour the batter in pools 2 inches apart. If you wish to make blueberry pancakes, arrange a handful over the cooking pancake, pressing them in slightly. When the pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes, flip over. If any batter oozes or blueberries roll out, push them back under with your spatula. Cook until golden on bottom, about 1 minute.

4. Repeat with the remaining batter. You can keep the finished pancakes on a heat-proof plate in the oven at 175°F. Serve warm.

Obviously I didn’t keep them warm in the oven — just ate them instantly 😀

Peanut butter filling:

  1. 4 T unsalted butter
  2. 3/4 cups peanut butter
  3. 1/4 cup confectioner’s sugar
  4. 1/2 teaspoon salt

Mix all ingredients together in the bowl of an electric mixer fitted with the paddle attachment on medium speed until smooth. Transfer filling to a disposable pastry bag until ready to use. (I didn’t have an electric beater so I did it by hand!)

Chocolate Ganache:

  1. 1 1/4 cup heavy cream
  2. 200grams finely chopped bitter sweet or dark chocolate

Bring cream to a boil over medium-high heat; pour directly over chopped chocolate. Allow to sit 10 minutes. Use a rubber spatula to gently stir chocolate and cream until well combined and smooth. Let sit at room temperature until cooled and just thickened, stirring occasionally, about 30 minutes, but up to an hour depending on the temperature of the room.

Assemble:

Layer Pancakes on top of each other, filling each layer with peanut butter filling. Top with chocolate ganache. enjoy!

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Deep fried and smothered in chocolate!

September 9, 2008

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Ever since I saw  the post at joy the bakers blog regarding doughnuts, I’ve had an urge to make them. So a couple of days ago I went to her post to get the recipe but found out that The dough had to sit for around 8 hours as it had yeast and I was in no mood to wait 8 hours – I googled quick and easy doughnuts and ended up with this recipe.

Before I initiate my ramblings view on these cuties, I have to tell you about the title of this post – deep fried and smothered in chocolate, does it ring a bell? no? how about when I say its from a movie with a green ogre? well okay maybe I’m the only person who has watched shrek trilogy till all the lyrics, lines and scenes are embedded in my head! So the evil fairy godmother says this in the 2nd movie right after shrek, donkey and cat wreck her factory! And I’ve always wanted to use this line – and now I have! Thank you.

Okay so when you eat these doughnut balls ( that’s what I made) don’t be thinking about dunkin’ doughnuts , alright?! Moving on to the positive – these are not your typical doughnuts (i.e. light and airy) but they are more like cake doughnuts (which I am a big fan of by the way)!And they can certainly, definitely fix any doughnut craving  instantly! Moreover if you have kids, you will be making these regularly ( My little bro he’s 8yrs old loved them! Totally Off topic: Today was his first day in fourth grade he looked sooo adorable in his combed out hair and neatly pressed uniform! I should have taken a picture!!)

Cake Doughnuts

  • Ingredients:

1) ¼ cup Buttermilk

2) 2 tablespoons shortening

3) 1/2 cup white sugar

4) 1 egg

5) 1/2 teaspoon vanilla extract

6) 2 cups sifted all-purpose flour

7) 1/2 teaspoon baking soda

8) 1/4 teaspoon salt

9) 1 quart oil for deep frying

10) 1/2 cup confectioners’ sugar for dusting

  • Directions:

1) In a medium bowl, cream together the shortening and sugar until smooth. Beat in the egg and vanilla until well blended. Sift together the flour, baking soda, and salt; stir into the sugar mixture alternating with the vinegar and milk. Roll dough out on a floured surface to 1/3 inch thickness. Cut into doughnuts using a donut cutter. Let stand for about 10 minutes.

3) Heat the oil in a large deep skillet to 375 degrees F (190 degrees C). Fry doughnuts in the hot oil until golden, turning over once. Drain on paper towels. Dust with confectioners’ sugar while they are still warm, and serve immediately. (I dipped mine in chocolate icing and put blue sprinkiles on them!)

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Chocolate Pistachio Biscotti – 2 go!

September 8, 2008

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So let me start by enlightening my dear readers with the ‘ 2 go ‘ next to the title of this post. Basically I made these Oh my gawd delicious biscotti to take with me in an airtight container to university. Weird – I know, but since I don’t really do store bought cookies I thought this will be a good alternative – till it lasts.

The recipe adapted from www.joyofbaking.com actually called for hazelnuts but my nut of the moment has been pistachio lately so I opted for them instead.

Chocolate Pistachio Biscotti

  • Ingredients:

1) 4 ounces (125 grams) semisweet or bittersweet chocolate, coarsely chopped

2) 1 cup (215 grams) firmly packed light brown sugar

3) 1 3/4 (250 grams) cups all-purpose flour

4) 1/3 cup (30 grams) unsweetened cocoa, preferably Dutch-processed

5) 1 tablespoon (4 grams) instant espresso powder

6) 1 teaspoon (5 grams) baking soda

7) 1/4 teaspoon salt

8) 3 large eggs

9) 1 1/2 teaspoons (6 grams) pure vanilla extract

10) 1 cup (150 grams) Pistachios, toasted.

  • Directions:

1) Preheat oven to 350 degrees F (180 degrees C). To toast Pistachios: spread on a baking sheet and bake for 15 minutes.Cool. Set aside while you prepare the dough.

2) Reduce temperature of oven to 300 degree F (150 degrees C). Line a large baking sheet with parchment paper.

3) In a food processor fitted with a metal blade, combine the coarsely chopped chocolate and brown sugar and process until the chocolate is very fine; set aside.

4) Sift or whisk together the flour, cocoa, espresso powder, baking soda and salt into a bowl; set aside. In the bowl of your electric mixer combine the eggs and vanilla extract and beat to blend, about 30 seconds. On low speed mix in the chocolate/sugar and flour mixtures until a stiff dough forms, adding the pistachios about half way through mixing.

5) Divide the dough in half. Transfer to the baking sheet and drop the dough in the shape of a log using spatula , spacing them well apart (width-wise on the pan), and pat to even the shapes. Bake until almost firm to the touch, about 35 – 40 minutes (logs will spread during baking). Remove from the oven, place on wire rack, and let cool for 10 minutes.

6) Using a long spatula transfer the logs to a cutting board. Using a serrated knife cut the dough into slices 3/4 inch (2 cm) thick on the diagonal. Arrange the slices cut-side down on the baking sheet. Bake 15 minutes. Turn the slices over and bake until crisp and dry, about 15 minutes longer. Remove from oven and let cool on wire rack.

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Good Ol’

September 3, 2008

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I’m sure anyone reading this will agree that neutella is one of those things that you just cant got wrong with! Its chocolate and hazelnut and apparently tons of sugar thus making it highly addictive!

And any goodies made with this delicacy in it will some how or the other turn it to be incredibly delicious! And when I made this neutella frozen pie – I was Sooo not disappointed! 😀

I made this deliciousness after my dad requested a cheesecake or something similar since for the past few weeks I haven’t made any fancy stuff, last week I made those evil.. EVIL brownies. And then my aunt made lots and lots of plain ol’ cupcakes, and my dad well he likes his cheesecake!

Anyway something off topic, most of you may not be knowing this, but this month is a very special and holy month, its Ramadan (Involves fasting – and breaking the fast with lots and I mean LOTS of special deep fried dishes, but me well I’m a very good girl as I’ve been sticking with dates and fruits)!

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The recipe is adapted from Icebox pies by Lauren Chattman

Gianduia Pie

§ Ingredients:

Crust

1) 20 Fudge Wafer Bar Cookies

2) 1/2 cup hazelnuts, toasted and skinned

3) 1/4 cup unsalted butter, melted and cooled

4) 1 tablespoon sugar

5) 1/8 teaspoon salt

6) 1/2 teaspoon pure vanilla extract

Filling

1) 3/4 cup hazelnuts, toasted and skinned

2) 1 1/2 cup heavy cream, chilled

3) 1 teaspoon pure vanilla extract

4) 1 13 ounce jar of Nutella

§ Directions:

1) Preheat the oven 350°F. Place all of hazelnuts (1 1/4 cup) on a baking sheet. Bake for 10 minutes until they are fragrant.

2) Place the nuts on a clean kitchen towel and let cool for 10 to 15 minutes. Once cool, rub the nuts with the towel to remove the skin. A little skin won’t hurt but try to remove as much as possible.

3) Make the crust: place the nuts and cookies in a food processor and grind finely. Combine the crumb and nut mixture, butter, sugar, salt, and vanilla in a medium size mixing bowl and stir until the crumb and nut mixture is moistened

4) Press the mixture evenly across the bottom of a 9-inch loose bottom pan, packing it tightly with your fingertips so it is even and compacted.

5) Bake the crust for 15-20 minutes until edges start to become firm. The crust will become more firm as it cools. Let cool completely before filling. The crust may be wrapped in plastic wrap and frozen for up to 1 month.

6) Make the filling: place 3/4 cup toasted and skinned hazelnuts in a food processor and process until very fine.

7) Combine the cream and vanilla in large mixing bowl. Using an electric mixer, whip the cream until stiff peaks form.

8) Place the Nutella in a medium-size mixing bowl and stir in one quarter of the whipped cream.

9) Gently fold the lightened Nutella mixture back into the remaining whipped cream. Fold in the chopped hazelnuts.

10) Scrape the filling into the prepared pie shell and smooth the top with a rubber spatula. Cover the pie with plastic wrap and refrigerate until the filling is completely set, at least 6 hours and up to 1 day.

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Sinister Brownies

August 29, 2008

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I saw the recipe for these oh so evil brownies at this wonderful blog called sugar plum. The minute I saw them I had no choice but to  try them out! Here’s why, they started haunting me.period. Yes they haunted me in my day dreams at work (pssst.. that’s where I discovered the recipe, when I was taking my well earned 10 minute break). They haunted me while I was at my daily 6k jog!

They are evil. They are rich. They are sooo unbearably delicious! You just want to keep ’em coming!

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Some pointless information regarding myself – since I will be going off to university in like 18 days or so ( I’m going to The university of Nottingham – Malaysia campus), I’ve been really busy accumulating very important necessities – like a french press to make really REALLy REALLLLLY frothy hot chocolate – OMG I’ll tell you about that later). Anyway yesterday we got all the food thingies and beautifying equipment (lotion, potions..)! So I’m really happy about that – it makes it all so real! I never thought that my way overprotective parents will ever part with me – ever! But I guess the beautacious ‘A’ that I got in my A-level economics did the trick! 😀

The recipe from sugar plum

Oreo Cream Cheese Swirled Brownies

  • Ingredients:

1) 1/2 cup (1 stick) unsalted butter

2) 3/4 cup granulated sugar

3) 8 ounces (1 package) cream cheese, softened

4) 3/4 cup confectioners’ sugar

5) 2 teaspoons vanilla extract

6) 1 cup all purpose flour

7) 1/2 cup unsweetened dark cocoa powder

8) 1/2 teaspoon salt (scant)

9) 2 large eggs

10) 1 1/3 cups coarsely chopped Oreo cookies

  • Directions:

1) Preheat oven to 350 degrees F. Line an 8×8-inch square baking dish with foil; coat foil with cooking spray.

2) Melt the butter in a small saucepan, over medium heat. Whisk in sugar and bring to a boil, whisking frequently; boil 1 minute. Set aside to cool for 5 minutes.

3) In a small mixing bowl, using a mixer on medium speed, beat together cream cheese, confectioners’ sugar and vanilla extract, until well combined, about 1 minute.

4) In a medium sized mixing bowl, sift together flour, cocoa powder and salt; whisk until combined.
In a large mixing bowl, whisk together eggs, until combined. Whisk in melted butter-sugar mixture until well combined. Stir in flour mixture until just combined, followed by Oreo cookies.

5) Spread half of brownie batter into baking dish, followed by cream cheese layer; dot the top with remaining brownie batter, and spread evenly, as best as you can. Run a knife through batter to make "swirls".
Bake at 350 degrees F, for 23-25 minutes (I kept mine in the oven for around 35 min because I thought they weren’t done – but I should have taken them out earlier – well every body’s gatsta learn somewhere)

6) Cool on a wire rack to room temperature before slicing. Lift foil out of baking dish, and slice into 9 bars. For easier slicing, try freezing the brownies for 30-60 minutes. ( I turned them out on a serving platter – BIG mistake! They got stuck to the plate – not stuck stuck, but you get the picture. I recommend you cut them in the pan then remove each beauty separately – you may notice the from the pictures that they are a somewhat disfigured, well this is the reason)
Yield: 9 brownies

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Eureka!

August 26, 2008

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I have good news.

Do you know how every single person on the planet is in search of the perfect chocolate chip cookie?? okay so I haven’t discovered the recipe . .yet, but I did find a recipe that hits close to the ultimate cookie!

I have found the recipe for the perfect peanut butter chocolate ‘chunk’ cookies!

These cookies were soooo right I cant even begin to describe them! The texture was just right they where kinda chewy but not so chewy and the had the perfect crunch (Is that what you call it?!). Not only that but these babies had chocolate CHUNKS instead of your usual mini wannabe’s chips. *sighs deeply* Just perfection!

All I know is I will be baking them again!

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The recipe:

Peanut Butter Chocolate Chunk Cookies

Ingredients:

1) 1/2 cup butter

2) 1/2 cup brown sugar

3) 1/2 cup sugar

4) 1 cup peanut butter butter

5) 1 egg

6) 1/2 tsp salt

7) 1/2 tsp vanilla

8) 1/2 tsp baking soda

9) 1 1/2 cups flour

10) 1/2 tsp cinnamon

11) 3/4 cup dark chocolate chunks

Directions:

1) Preheat oven to 180ºC (350ºF).

2) Cream the butter and both sugars. Beat in the peanut butter and egg.

3) Scrape sides of bowl and beat in the salt, baking soda, cinnamon and vanilla. When well blended, add flour and stir until it is blended. Stir in the chocolate chunks (Reserve a few chunks for the chef  – Trust me you’ll need them to divert your attention from the dough when shaping it).

4) Shape dough into 1-inch balls (I used my measuring spoons tablespoon to get the same amount) and place on cookie sheets about 5 cm (2 inchs) apart.

5) Flatten balls with the bottom of a flat glass (I used the back of my measuring cups) and bake for 10-12 minutes or until slightly browned around the edges.

6) Get a large glass of milk and enjoy!

Makes about 35 cookies. Store in airtight container.

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M & M Chocolate Cookies – A la Abeer

August 22, 2008

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Hey ya’ll sorry for the lack of updates but things have been REALLY hectic since I started my very first job as umm .. well I do a lot of typing and filing. Anyway, this job has not been all that bad! I found a bookshop near the office and they were selling all kinds of books for the smallest fraction of the original price!! I got tonnes of books – I am in heaven!!
This recipe if adapted from my brand new cooking light cook book. I made quite a few changes but it turned out sooo good and the best part is they are very very light! So the cookies can actually be enjoyed! 😀

M&M Chocolate Cookies2
 
M&M Chocolate Cookies
(Adapted from Cooking light: the best of cooking light)
Ingredients:
1- 1 1/4 cups all purpose flour
2- 1/2 tsp baking powder
3- 1/4 tsp salt
4- 5 Tbl Butter, Softened
5- 1/2 cup granulated sugar
6- 1/2 cup packed brown sugar
7- 1 1/2 tsp vanilla extract
8- 1 large egg white
9- 3/4 cups M&M’s
Directions:
1- Preheat oven to 350 degrees (180 degrees Fahrenheit)
2- Lightly spoon the flour into dry measuring cups, and level with a knife. Combine the flour, baking powder, and salt, stirring with a whisk.
3- Combine the butter, granulated sugar, and brown sugar in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla extract and egg white; beat one minute. Stir in flour mixture and M&M’s.
4- Drop the mixture by level tablespoons 2 inch apart onto baking sheet coated with cooking spray.Place the pans in the freezer for 5 minutes.
5- Bake at 350 degrees for 10 minutes or until cookies are lightly browned. Remove the cookies from the pans, and cool completely on wire racks.

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Yield: 2 dozen cookies; serving size: 1 cookie (yeah right!)

P.S. I just made a date pecan pie! Its baking in the oven as we speak!

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