Rasberry Cinnamon Rolls with Ribena Glaze

Sharing some of my favourite cinnamon rolls baked in different flavours using the same recipe from the Orange Marmalade Cinnamon Rolls.

We have here the Rasberry Cinnamon Rolls with Ribena Glaze.

I must say they really tasted very yummy. These cinnamon rolls had never failed to capture anyone's temptation.

With its usually soft bread texture....

And topped with your self made Ribena Glaze....

Mmmmmm.....heavenly delish:))

☆Froggie & Penguin Cookies☆

Another cookie day for the girls.

This time, let's try the Froggie & the Penguin Cookies.

To think of it, I had purposely bought the charcoal powder for these cookies. I must say, these charcoal powder was very pricey..and the expiry date was pretty soon in September 2013. So I had to quickly find some recipes using charcoal powder???

Ain't these froggie cookies adorable??

I love the pretty matcha green and the charcoal combination, made the cookies so outstanding.

Mimi couldn't wait for the cookies to be baked and told me that she was very hungry and that she needed to eat the unbaked cookies now.

Nat had also chosen this penguin cookies as she thought that they were very cute.

They were indeed.

Would you bear to eat these cutie cookies??

I had some balance dough left and I let the girls played with them. They were trying to make their own cookie shapes with the rolling and shaping and the decorating. And Mimi was having lotsa of fun, and she thought that these dough were like "playdoh". kekekeke...

Chocolate Chips Bun

Using the recipe I baked recently for the Hot Cross Buns and the balance toppings from them, I decided to modify the recipe by changing it to chocolate chips. Hoping that these buns would attract the girls more.

 To make the chocolate dough, I had added 1 tsp of chocolate emulco and added some chocolate chips to the dough. But I would suggest to add tne chocolate chips into the dough ONLY after the 1st proofing as we would need to knead on the dough before and after the 1st proofing. Otherwise the chocolate chips would melt a little and it would be rather unmanageable.

 As you could see in my picture below, I had added the chocolate chips before the 1st proofing and ended up with the uneven round dough.

 Fortunately, some of the "round" dough did proofed up a little nicer than the rest...hehehe....

Using the balance topping, I had also used about 1 tsp of chocolate emulco. Piped it around the dough.

  And here, specially chosen the most decent looking chocolate chips bun I had baked tonight.

These buns did not really captured my girls' attention except for Nat. She said it was delicious. And surprisingly, hubby told me it was great and he had asked me for another one... As for me, I did liked them as well.

These buns were soft and with the chocolate chips too..., yum yum yum...:))

Using the same recipe from the Hot Cross Buns with my own modifications.

Baked Banana Cheesecake

I was sorting out those "bookmarked" recipes today and I found this Baked Banana Cheesecake I baked last September. It has been "hanging" around in my "Draft" box for 9 months.

So now finally took this time to post this yummy Baked Banana Cheesecake up:)

If you liked those soft and moist cheesecake, this would probably be the one for you. Whereas for the girls, they did not fancy this cheesecake at all..
With the sweetness of the banana and rum, it was actually quite a good combination.

You may wish to click on Daily Delicious blog for her detailed step-by-step methods:)

Recipe as adapted from DAILY DELICIOUS

Ingredients:

40g Cracker

1/2tbsp Cocoa powder
15g Melted butter
160g Cream cheese
40g Sugar
50g Sour cream
1 Egg, seperated
80g Banana, puree
1tsp Lemon juice
1tsp Rum

Method:

1. Preheat the oven to 180°C. 

2. In a medium bowl, stir together the cracker crumbs and cocoa powder until blended. Stir in the melted butter. Press the crumbs into the bottom of the pan, set aside.
3. Warm the cream cheese in the microwave for 30 seconds (or until soft but not melt), and put the cream cheese in the bowl, beat with 30g of sugar and sour cream until combine.
Stir in the egg yolk. Pour the banana, lemon juice and rum into the bowl, stir to combine.
4. Whip the egg white with the rest of the sugar until ribbon (not soft peaks).

5. Pour the meringue into the cheese bowl and stir until combine

6.Pour the mixture into the pan.
7. Bake for 30 minutes or until the top of the cake golden and the center still wobble slightly, let the cake cool completely and refrigerate for 3 hours before serving.

《《 Baked Cookies for Sale 》》

Nothing beats homemade cookies, and it is nice to know that others enjoyed mine as well.

Baking some cookies for a little boy's birthday this Friday. Hope these little simple cookies for his teachers and classmates, will make his day. And of course, hopefully they like my cookies too:-p

Having baked about 150 cookies within 4 hours, it is actually a big challenge for me.. And I had to make sure that the cookies are not burnt. Luckily this time round, all went well..:-D

Have a little homemade cookies by us with LOVE.

If you like to have this cookie recipe, you may wish to CLICK HERE.

Feeling Hot & Cross today???

I never thought that I can bake bread again as I was never quite successful with them. I was pretty wrong and this time, my bread was soft and fluffy and it lasted for 3 days. Yummy indeed!!!

I came across this Hot Cross Buns from the Prima Flour website. Over there, they have some good recipes for different types of flour.
And of course, with their recipes, I was finally able to bake a soft and fluffy bread.

The dough was let to proof for about 1 hour, and it doubled up in size

After which they were divided into 50g each, and left to proof for another 1 hour.

Egg wash them and pipe the crossing.

And here we have, the "Hot Cross Buns".
Well, for mine, it's probably the PLAIN Hot Cross Buns as I had omitted the raisins, sultanas and lemon peel for fear that the girls will not eat them. Hmmm, but I guessed these buns ain't their favourite as they did not touch any of them. Whereas, for my friend and I, were couldn't wait to try them after they were taken out from the oven... Boy do I love the aroma of the freshly baked buns...:))

Recipe as adapted from Prima Flour

Ingredients:

(yields about 8 buns)

HOT CROSS BUNSPart (A)
200 g PrimaFlour Bread Flour
135 ml Milk
30 g Sugar
25 g Margarine
8 g Intant Yeast
¾ tsp Cinnamon Powder
½ tsp Salt

Part (B)
40 g Raisins
20 g Sultanas
10 g Lemon Peel

Method:

Using a dough hook, mix (A) at low speed for 2 mins, then at medium speed for 12-15 mins until dough is developed. Add (B) and mix at low speed for 1 min. Knead and leave to ferment for 1 hour at room temperature. Divide dough into 8 pieces (about 60g each) and shape into balls. Place onto lightly greased baking pan. Cover with plastic and leave at room temperature for 1 hour. Preheat oven to 200°. Egg wash and pipe a cross on each bun just before baking. Bake for 13-15 mins.

Crossing100 g PrimaFlour Plain Flour
165 g Margarine
65 g Sugar

1. Soften margarine and mix with sugar for 5 mins at low speed.
   
2. Add PrimaFlour Plain Flour and mix well.

Ice-Cream Cone Cupcakes

It was already about 9pm last night but Mimi had asked me to make thse ice-cream cone cupcakes we saw recently. So we made them and the girls waited patiently for them till about 1130pm.

 In the end, Mimi didn't finished it, probably it was too rich for her as she had only eaten the Hershey's Chocolate Frosting. Nat on the other hand, happily finished up hers. For me, I preferred the butter cake inside the cone...

 Nevertheless, these made a pretty little treats for all the children. I'm sure all of them would fanxy one of them. You may wish to use any cake recipe and decorate as desired. 

♡♡ Have lotsa of fun with them and your kids♡♡

Mexico Bread - No Kneading-Method

Another no-knead bread recipe...

Upon seeing this recipe, I was very tempted to try, as you should had realised that I can't bake a bread well with my kneading skills. :-p

As this recipe did not required any kneading, the proofing period took quite awhile like 14 hours; 2 hours in the normal room temperature and 12 hours in the refrigerator. But I did not manage to wait up till 14 hours, and only a mere 11 hours as I had to rush out during that day. So this is the 11 hours-proofing dough..which was still rather wet and sticky. I am not too sure how the dough would be like if it was proven for exactly 14 hours.

I had managed to get them in small little round shaped and piped the cream on the top. Looks perfectly pretty weren't they?

Though the outlook of the Mexico bread wasn't that perfect, it was REALLY soft.
I was very amazed with it.. Too bad I hadn't proved them longer enough, otherwise, I should have gotten a more solid dough to put in some butter in the centre of the dough. I will definitely attempt this recipe again and hopefully the next time it would be a better looking and tastier Mexico Bread.

Meantime, enjoy mine:)

Recipe as adapted from DoDoCook, Innana

As the recipe is in Mandarin, please CLICK HERE for the detailed recipe.

Have fun!!!

"Gingi" in my Pound Cake

I have a "Gingi" in my pound cake.. How about that???

Well, when I asked hubby to take a look at my cake.., I asked him, "Isn't this cute???"

So he replied me and asked me what was that? A star??? I told him, it's Gingerbread Man.. But he insisted that it looked more like a star instead of Gingerbread Man. So I decided to give "Gingi" a little makeover for photography purposes.. LOL...!!!! I gathered, I probably should have started with a heart shaped first before I became that adventurous...:-p

So this was what we need...

A chocolate pound cake. But you could do up with any flavour or colors that you preferred.

Cut them into your desired shapes using a cookie cutter.

You may wished to keep the leftover pound cake for making a cake pop???

I had spread some batter on the bottom of my baking pan, so that "Gingi" will stay in place. Once you had lined up the cutted cakes, topped the baking pan with the rest of the batter.

Here, another new loaf of pound cake with a surprise awaiting for you...

Ta-da...!!!!

"Gingi" is here!!!
As mentioned in the earlier part, hubby said it did not look much like "Gingi", so there's the makeover for it.

Looking sooo much better, wasn't it??

It was pretty much fun doing these pound cake.

But Mimi here, on the other hand, preferred only the deco sugar bits and eating ONLY the "Gingi" part...

-_-"

You may wish to use any pound cake recipe. As for me, I had used OKASHI's pound cake recipe.

Recipe as adapted from OKASHI
(yields 2 x 2"x7" rectangular loaf)
Ingredients:
150g top flour
(I used raising flour and omitted baking powder)
1/8 tsp baking powder
150g icing sugar
150g unsalted butter
1/8 tsp salt
3 eggs, lightly beaten
1 lemon zest

Method:
1. Preheat oven to 170C. Sift flour and baking powder together twice.
2. Beat butter, icing sugar and salt together in an electric mixer until light , fluffy and pale. Takes about 10 minutes.
3. Add flour and baking powder mixture and fold through completely using a spatula. Surface of the batter should be smooth and glossy.
4. Pour the batter into the prepared loaf tin and bake for about 50 minutes.
5. When the cake is done, remove it from the loaf tin and place on a wire rack to cool. Wrap with cling film before storing.

Fool-Proof Cup Bread

Fool-Proof Bread...

How fantastic I thought when I saw this recipe... Simply an excellent recipe for a bread-idiot like me... kekekeke... Not being able to bake a proper bread usually, this recipe suits me VERY WELL!!!! lol...

I had came across this recipe from DoDoCook website and this recipe is from Innana.

After work last night, I decided to give this recipe a shot, as mentioned by Innana, she said that these bread were soft and also, the methods were sooooo easy... Not much proofing was needed, just a mere 20 minutes here and there, PLUS, NO KNEADING of the dough... How amazing...!!!

As the bread was baking in the oven, we could smell the lovely fragrant of the bread aroma, lingering around our home.. We can't wait to try them, especially Nic. She told me it smelt sooo yummy...

Yes, indeed they were...

I had baked 2 portion and I had placed them in eight 5-cm cupcake cases. Recipe had stated to put about 70% full but I would think that 50% full is just nice as the batter will proof and would rise quite well while baking in the oven.

My girls loved these cup bread very much, they were really very soft... And having them while they were freshly baked... What more can we ask for. The girls had also packed their share for school tomorrow... :)

These bread maintained their softness the next day too. :))

So if you are a bread-idotic like me, whom do not know how to knead a bread dough well, this recipe might suit you well too.

Ingredients:

(yields about 5 cup bread)

100g bread flour

6.5g milk powder

65ml warm water

1 tbsp sugar

20g melted butter

1 beaten egg

1 tsp instant yeast

Method:

1. Mix the warm water, sugar and instant yeast in a bowl and let it proof for 10 minutes.

2. In a small mixing bowl, add in the egg and the melted butter. Mix well and set aside.

3. In a large mixing bowl, add the bread flour & milk powder together, add in the proven yeast and mix well.

4. Add in the beaten egg mixture into the flour mixture and blend well till there are no clumps in the batter.

5. Pour the batter in the cupcake case and allow it to prove for 10 minutes.

6. Bake in a preheated oven of 180C for about 20~25 minutes.

Sour Cream - Blueberry Crumb Cake

"Sour cream and lots of butter make the cake tender and moist and offset the bold, tangy flavor of gleaming fresh, juicy blueberries. A crunchy cinnamon-infused crumb topping cloaks the cake, adding a buttery caramel flavour"

And yes, as described by Tish Boyle, these cakes had a crunchy top and they were really moist and tender. A quite unusual combination but they were quite welcomed by us... hehehehe...

I had replaced the sour cream with low fat yoghurt as my yoghurt was expiring soon, and this also explained why I had attempted this bake... Oopsie...hehehehe... I had also reduced the sugar level if you do not wish your cake to be too sweet like me.

Recipe as adapted from The Cake Book by Tish Boyle

Yeilds a 9-inch square cake

Ingredients:

Crumb Topping

121g all purpose flour

50g caster sugar

80g firmly packed dark brown sugar

1 tsp ground cinnamon
1/8 tsp salt

100g unsalted butter, melted

In a medium bowl, stir the flour, sugar, brown sugar, cinnamon and salt until well blended. Add the melted butter and mix with the fork, stirring until the butter is absorbed and the dry ingredients are uniformly moistened. Set aside.

Sour Cream Blueberry Cake

181g all purpose flour

1 1/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

142g fresh or unthawed frozen blueberries

242g sour cream

1 1/2 tsp vanilla extract

142 unsalted butter, softened

200g sugar

2 large eggs

1. Position a rack in the center of the oven and preheat the oven to 175C. Butter and flour the bottom and sides of a 9 inch square baking pan.

2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt until well blended.

3. In another bowl, toss the blueberries with 1 tbsp of flour mixture until the berries are coated; set aside. In a small bowl, whisk together the sour cream and vanilla extract; set aside.

4. In the bowl of an electric mixer, using the paddle attachment, beat together the butter and sugar at medium speed until light and fluffy, 4 to 5 minutes. Beat in the eggs one at a time, beating well after each addition and scraping down the side of the bowl as neccessary. At low speed, beat in the flour mixture in three additions, alternating it with the sour cream in two additions. Using a rubber spatula, fold in the blueberries. Scrape the batter into the prepared pand and smooth the top with a spatula.

Sprinkle the crumb topping evenly over the batter, breaking up any large lumps with your fingers.

5. Bake the cake until a toothpick inserted into the center comes out clean, about 45 minutes. Place the cake in the pan on a wire rack and cool completely.

6. Cut the cake into squares and serve from the pan.

Maple and Banana Cupcakes

For a change, let's have some Maple and Banana Cupcakes.

Recently, I bought the new Mini Cakes recipe book by Joanna Farrow from MPH. I bought it at a great deal like probably like S$6.00. I love her recipes so far as it was a "just-nice" proportion for the mini cakes. These minis were so adorable and they were bite-sizes.. yummy..^^

In fact, this is my 1st attempt trying her recipes. :-p

How would these cupcakes taste like??

Well, they were simply soft and fluffy..

I love them with much, plus with the Maple Frosting, they were absolutely fantastic.

Recipe as adapted from Mini Cakes by Joanna Farrow

Ingredients:

(Makes 12 minis)

1 small banana

2 tbsp maple syrup

2 tbsp milk

60g lightly salted butter, softened

70g caster sugar

1 egg, beaten

100g self raising flour

Method:

1. Preheat oven to 180C. Line a 12-section mini muffin tin with 3cm mini paper cases.

2. In a small mixing bowl, mash the banana to a puree with a fork. Stir in the maple syrup and milk. Set aside.

3. Put the butter and sugar in a separate bowl and beat together with an electric whisk until light and fluffy. Gradually beat in the egg, a little at a time, adding a teaspoon of flour if the mixture starts to separate.

4. Sift half the flour in the butter mixture, the add half the banana. Gently fold the ingredients together until only just mixed. Sift in the remaining flour, add the remaining banana mixture and fold in.

5. Spoon the mixture into the paper cases. Bake in the preheated oven for 18-20 minutes, or until risen and just firm to the touch. Leave in the tin for 5 minutes, then transfer to a wire rack to cool.

Maple Frosting

150g lightly salted butter, softened

1 tsp vanilla essence

6 tbsp icing sugar

 7 tbsp maple syrup

8 pecan or walnuts, roughly chopped to decorate

Put the butter, vanilla essence, icing sugar and maple syrup in a bowl and beat with an electric beater until smooth and creamy.

"PPPC" - Perfect Plain Pound Cake

Never would I have expected that these pound cakes were so delicious.

We were all in a big treat. I had KIV this recipe from The Cake Book by Tish Boyle and finally took it out to try.. Yes!!! Absolutely one pound cake you would love as much as we did.

 It was similar to the usual butter cake we had baked but these pound cakes had an extremely soft and moist texture... What a pleasant surprise from this bake.... Hubby had eaten 2 of them and he said it was very nice...So did the gals...

Plus, I had also bakes these pound cakes in my new pan, 12 mini square pan...

I loved my new pan too!!! The batter was just nice for these 12 minis. It made the pound cake a fuss-free plus no crumble mess... And also, a just-nice portion for each person...

Don't they looked so pretty in little squarish bites???

Well, I think I will reduce my sugar amount as I thought they were a little too sweet for me.

Otherwise, it was definitely the "PPPC"!

Recipe as adapted from The Cake Book by Tish Boyle

Ingredients:

225g unsalted butter

250g caster sugar

1 tsp finely grated lemon zest

1 tsp finely grated orange zest

4 eggs

1 tsp vanilla essence

200g cake flour (I use top flour)

1/4 tsp baking powder
1/4 tsp salt
80ml heavy cream (I use yoghurt)

Method:

1. Sift together the flour, baking powder, and salt into a medium bowl. Whisk to combine well, and set aside.
2. In another mixing bowl, cream the butter on medium speed until very creamy, about 2 minutes. Gradually add in the sugar and beat at medium-high speed for about 4 minutes. Reduce the speed to low and add in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl occassionally. Beat in the citrus zest and vanilla extract. Add in the flour mixture at low speed in three additions, alternating it with the heavy cream in two additions and mixing just until the flour is incorporated. Scrape the batter into the prepared pan and smooth the top.
3. Bake the cake in a preheated oven of 325F for 60-70 minutes, until a cake tester inserted into the centre comes out clean. Place the cake pan on a wire rack and let it cool for 20 minutes.
4. Unmould the cake and cool completely, right side up, before slicing.

"Oink Oink" Cookies

Another adorable cookie is here...

"Oink Oink" is here... Eat me!!!

I think my little Oinky has a squarish face instead of a round one...kekeke..
Nevertheless, they still looked good and tested GREAT!!!

Once you get the hang of "playing" with these doughs, you will not stop.

It is pretty fun actually:)

超可愛！小本廚房的手繪幸福餅乾(附贈30分

By 小本

Here is the cookie recipe:

(yeilds about 25 pieces)

(As the recipe is self-translated by me, do bear with me:-p)

70g unsalted butter

(very softened at room temperature)

50g icing sugar

1/2 beaten egg, room temperature

1/2 tsp vanilla essence

1/2 tsp baking powder

130g plain flour

10g milk powder

Method:

1. Cream the butter and icing sugar in a mixing bowl until pale yellow.

2. Add in the beaten egg in 2~3 addition, make sure it blends well.

3. Add in the vanilla essence and mix well.

4. Add in the sieved flour, baking powder and milk powder into the batter, using a spatula to mix to form a dough. Do not over mix the batter.

5. Freeze the dough for 1 hour before using.

I did not managed to snap shot the step by step tutorial of my own, as it was simply impossible as I am a one-man show. So I had attached the instructions and method as from the book.