Archive for the ‘ Snacks ’ Category

Agave Nectar Blueberry Madeleines

 

Women are from Venus, they said. Sensitive, sometimes illogically touchy and hormonally unstable. Non sense isn’t it? Well… so much that I don’t want to agree to that, yesterday was one of those day  that I couldn’t feel the bottom of my feeling. I just felt miserable all day and everything seemed to have gone out of my way.

Thank God , today is different…better. Started  in the morning with the postman knocking on my door… An “amazon” package… What could it be?… My mini angel cake moulds or  my new lens?… It’s the lens, yeay…  I had to make something to test lens, hadn’t I?

 

So here they are, agave nectar  blueberry madeleines, I bought this agave nectar a while ago and wonder how would it taste in bake goods, to tell the truth… I still have to get use to the leafy taste, I don’t know?… I definitely need to find another flavor to pair it with… hmm… wondering what  it would be… Any idea? 

Agave Nectar  Blueberry Madeleines

Recipe adapted from here

Ingredients

  • 1 cup (140g) flour, sifted
  • 1 teaspoon baking powder
  • 4 eggs, lightly beaten
  • 1 cup (200g) sugar
  • 4 tablespoons agave nectar
  • 1 stick (4 oz/113g) unsalted butter, melted and cooled
  • Blueberries

Directions

Preheat the oven to 200ºC/400ºF. Lightly grease two 15 ½-by-9-inch (38×22cm) nonstick madeleine pans.

In a separate small bowl, combine the sifted flour and baking powder. Set aside.

In a large bowl, combine the eggs, sugar and agave nectar. Using a spatula, fold in the dry ingredients until just combined; the batter will be slightly stiff. Add the butter and essence, mixing until just combined (do not overmix). Cover and refrigerate for 30 minutes.

Spread a heaping tablespoon of the batter evenly into each madeleine cup, add in bluberries and bake for 8 to 10 minutes, until a hunchback has formed on the puddings and they are golden brown. Unmold them immediately onto a wire rack and allow them to cool completely.

Elderflower Sugar Cookies

 

 

I’ve been wanting to baked with elderflower already for quite sometime, but couldn’t get my hand’s on the treasure until now.

I love flowery scents, I’m always in search for new flowery scents to bake with… in short I’m a flower girl with flower  baking power (not from “flower” generation fortunately unfortunate 😉 )… and with my lack of theme in September, I decided to make flower as my challenge’s theme. Not too interesting I’m afraid, but the fall chill is freezing my brain … hehe (excuse.com).

The September 2010 Daring Bakers’ challenge was hosted by Mandy of “What the Fruitcake?!” Mandy challenged everyone to make Decorated Sugar Cookies based on recipes from Peggy Porschen and The Joy of Baking.

Basic Sugar Cookies:
Makes Approximately 36x 10cm / 4″ Cookies

200g / 7oz / ½ cup + 6 Tbsp Unsalted Butter, at room temperature
400g / 14oz / 3 cups + 3 Tbsp All Purpose / Plain Flour
200g / 7oz / 1 cup Caster Sugar / Superfine Sugar
1 Large Egg, lightly beaten
5ml / 1 tsp Vanilla Extract / Or seeds from 1 vanilla bean

Directions
• Cream together the butter, sugar and any flavourings you’re using. Beat until just becoming
creamy in texture.
Tip: Don’t over mix otherwise you’ll incorporate too much air and the cookies will spread during
baking, losing their shape.

• Beat in the egg until well combined, make sure to scrape down the sides of the bowl.
Add the sifted flour and mix on low until a non sticky dough forms.
Tip: I don’t have a stand mixer so I find it easier to switch to dough hooks at this stage to avoid
flour flying everywhere.

• Knead into a ball and divide into 2 or 3 pieces.
• Roll out each portion between parchment paper to a thickness of about 5mm/1/5 inch (0.2 inch)
• Refrigerate for a minimum of 30mins.
Tip: Recipes commonly just wrap the whole ball of dough in clingwrap and then refrigerate it for an
hour or overnight, but by rolling the dough between parchment, this shortens the chilling time and
then it’s also been rolled out while still soft making it easier and quicker.

• Once chilled, peel off parchment and place dough on a lightly floured surface.
• Cut out shapes with cookie cutters or a sharp knife.
• Arrange shapes on parchment lined baking sheets and refrigerate for another 30mins to an hour.
Tip: It’s very important you chill them again otherwise they’ll spread while baking.
• Re-roll scraps and follow the above process until all scraps are used up.
• Preheat oven to 180°C (160°C Fan Assisted) / 350°F / Gas Mark 4.
• Bake until golden around the edges, about 8-15mins depending on the size of the cookies.
Tip: Bake same sized cookies together otherwise mixing smaller with larger cookies could result in
some cookies being baked before others are done.

Tip: Rotate baking sheets half way through baking if your oven bakes unevenly.
• Leave to cool on cooling racks.
• Once completely cooled, decorate as desired.

Orange Blossom infused Milans and Mallows

chockies2

I was going to do the option of picking just one recipe for this month DB challenge, as I almost didn’t  have enough patience to bake in the extreme heat of this summer.

I did first the Mallows, but then the thin chocolate coating didn’t quite survive the sun, it made my photographs so awful that I had to make the second challenge just to have  little bit decent pictures.

chockies1

The July Daring Bakers’ challenge was hosted by Nicole at Sweet Tooth. She choose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.

chockies3

Milan Cookies
Recipe courtesy Gale Gand, from Food Network website

Prep Time: 20 min
Inactive Prep Time: 0 min
Cook Time: 1 hr 0 min
Serves: about 3 dozen cookies

• 12 tablespoons (170grams/ 6 oz) unsalted butter, softened
• 2 1/2 cups (312.5 grams/ 11.02 oz) powdered sugar
• 7/8 cup egg whites (from about 6 eggs)
• 2 tablespoons vanilla extract
• 2 tablespoons lemon extract
• 1 1/2 cups (187.5grams/ 6.61 oz) all purpose flour
• Cookie filling, recipe follows

Cookie filling:
• 1/2 cup heavy cream
• 8 ounces semisweet chocolate, chopped
• 1 orange, zested

1. In a mixer with paddle attachment cream the butter and the sugar.
2. Add the egg whites gradually and then mix in the vanilla and lemon extracts.
3. Add the flour and mix until just well mixed.
4. With a small (1/4-inch) plain tip, pipe 1-inch sections of batter onto a parchment-lined sheet pan, spacing them 2 inches apart as they spread.
5. Bake in a preheated 350 degree oven for 10 minutes or until light golden brown around the edges. Let cool on the pan.
6. While waiting for the cookies to cool, in a small saucepan over medium flame, scald cream.
7. Pour hot cream over chocolate in a bowl, whisk to melt chocolate, add zest and blend well.
8. Set aside to cool (the mixture will thicken as it cools).
9. Spread a thin amount of the filling onto the flat side of a cookie while the filling is still soft and press the flat side of a second cookie on top.
10. Repeat with the remainder of the cookies.

cmellow

Mallows(Chocolate Covered Marshmallow Cookies)
Recipe courtesy Gale Gand, from Food Network website

Prep Time: 10 min
Inactive Prep Time: 5 min
Cook Time: 10 min
Serves: about 2 dozen cookies

• 3 cups (375grams/13.23oz) all purpose flour
• 1/2 cup (112.5grams/3.97oz) white sugar
• 1/2 teaspoon salt
• 3/4 teaspoon baking powder
• 3/8 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 12 tablespoons (170grams/ 6 oz) unsalted butter
• 3 eggs, whisked together
• Homemade marshmallows, recipe follows
• Chocolate glaze, recipe follows

1. In a mixer with the paddle attachment, blend the dry ingredients.
2. On low speed, add the butter and mix until sandy.
3. Add the eggs and mix until combine.
4. Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days.
5. When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat.
6. Preheat the oven to 375 degrees F.
7. Roll out the dough to 1/8-inch thickness, on a lightly floured surface. Use a 1 to 1 1/2 inches cookie cutter to cut out small rounds of dough.
8. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.
9. Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours.
10. Line a cookie sheet with parchment or silicon mat.
11. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze.
12. Lift out with a fork and let excess chocolate drip back into the bowl.
13. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.

Note: if you don’t want to make your own marshmallows, you can cut a large marshmallow in half and place on the cookie base. Heat in a preheated 350-degree oven to slump the marshmallow slightly, it will expand and brown a little. Let cool, then proceed with the chocolate dipping.

Homemade marshmallows:
• 1/4 cup water
• 1/4 cup light corn syrup
• 3/4 cup (168.76 grams/5.95oz) sugar
• 1 tablespoon powdered gelatin
• 2 tablespoons cold water
• 2 egg whites , room temperature
• 1/4 teaspoon pure vanilla extract

1. In a saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer.
2. Sprinkle the gelatin over the cold water and let dissolve.
3. Remove the syrup from the heat, add the gelatin, and mix.
4. Whip the whites until soft peaks form and pour the syrup into the whites.
5. Add the vanilla and continue whipping until stiff.
6. Transfer to a pastry bag.

Chocolate glaze:
• 12 ounces semisweet chocolate
• 2 ounces cocoa butter or vegetable oil

Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.

Mini Dates Chocolate Cupcakes

ccbcf2

Another attempt of finishing my hubby’s buy…of 2 kg dates… yes… I think he’s a bulk-holic buyer.

This a low fat recipe… by size and by ingredients, but the texture is  like none other, smooth but firm, a little bit chewy and very chocolaty even it only uses a small amount of chocolate. I just  put a tiny bit of vanilla butter cream frosting simply enough to hold the cherry topping (good excuse to add extra fat?) 😉 .

ccbcf1

Mini Dates Chocolate Cupcakes

Ingredients

Recipe from here

  • 1/3 cup water
  • 1/3 cup pitted dates, coarsely chopped
  • 1/4 cup unsweetened Dutch-process cocoa powder
  • 1 ounce fine-quality bittersweet chocolate (not unsweetened), coarsely chopped
  • 3 tablespoons packed light brown sugar
  • 1 large egg
  • 1/4 teaspoon vanilla
  • 1/4 teaspoon baking soda
  • 2 tablespoons all-purpose flour
  • Vegetable oil cooking spray
  • Special equipment: a mini-muffin pan with 12 (1/8-cup) muffin cups, preferably nonstick 

Preparation

Preheat oven to 325°F.

Bring water and dates just to a boil in a 1-quart heavy saucepan, then transfer mixture to a food processor and add cocoa powder and chocolate, pulsing once to combine. Let cool 2 minutes, then add brown sugar, egg, vanilla, baking soda, and a pinch of salt, then purée until smooth. Add flour and pulse just until incorporated.

Spray muffin cups with cooking spray. (If pan is not nonstick, line sprayed bottoms with rounds of wax paper, then spray paper.) Spoon batter into cups, dividing it evenly, and bake in middle of oven until a wooden pick or skewer comes out clean, 18 to 22 minutes. Cool cupcakes in pan on a rack 10 minutes, then turn out onto rack (remove wax paper, if using) and cool completely, right side up.

cher2

Dates Financiers

IMG_0304-1

 This month  life question is… when is “enough is enough”? 🙂 …  I wanted to start with my annual spring cleaning… and wanted to start from the kitchen… as I looked at inside all of my kitchen cupboard… they are all full… full with props and actual kitchen utensils/ware.

For my wardrobe I have a system that has been working… one in one out, buy one new dress and give away or donate one old dress  … but with kitchen stuff I only want more and more…and more…no giving away or throwing away or any other “away” what so ever :p

After Brioche mold, I want Madeleinesmold after that I got barquete mold … and I’m still wishing to have  the rectangle financiers mold… and after… who knows what else…

I really need a system… otherwise I can’t move in my full kitchen… can anybody help me?

finan3

I used Dorie Greenspaan’s recipe from here, the only thing I changed, is I used ghee instead of butter, as traditional financiers use Beurre noisette in the recipe.

Barley Orange Mint Lace Cookies

choccoo1

*Another picture for CLICK

 

As I mentioned on my previous post before, I have been around the blogosphere for quite sometimes, but I feel food-theme  is slightly different than any other blog themes. So let me lay out some things that makes me love food-bloging

Food-bloging lets you “move” beyond posting,reading and commenting. At first I made the blog as a recipes documentary, then I join the Daring Bakers  and KBB, I ‘ve been challenged to new baking methods and techniques , I never thought  I would even come near them.

Inside the Food -bloggers community all kind stuffs are created  from recipes showcases, monthly events, alliances (I know I put only a link to each subject but there are quite a few of links to name if you look out there) to a medium to look for a “parent” (how cool is that?). These things allow you to  be easily exposed to the  foodies world.

I started Flickr-ing long before I even start blogging, but I made my new account  just to compliment my food blog and also to join this and that. Now besides Flickr, twitter is  “THE” new rage… becoming a foodie tweep keeps you  almost 24×7 “in-touch” with FOOD!!!

And after all those if you are still hungry, then just sit back and have some cookies 🙂

choccoo3

Barley Orange Mint Lace Cookies

Ingredients

  • 1/2 cup sugar
  • 1/2 cup barley flour
  • 1/2 cup all purpose flour
  • 1/2 tsp baking powder
  • 175 gr unsalted butter, melted
  • 1/4 cup milk
  • 2 tbsp maple syrup
  • 1 tbsp grated orange zest
  • 1/2 tsp vanilla extract
  • 1/2 tsp  peppermint extract
  • 1/2 tbsp dried mint leaves

Directions

  1. Preheat oven to 180’C
  2. Combine in a large bowl the sugar, barley flour, all-purpose flour and baking powder. Add the melted butter, milk, maple syrup, orange zest, mint leaves, vanilla and peppermint extract.
  3. Let it rest for about 10 minutes
  4. Drop heaping tbsp of the batter onto prepared silpats form round 1 inch in diameter with 3inches space apart.
  5. Bake for about 10 minutes or until the edges are brown
  6. Remove the cookies from from the silpat to cooling racks, let it cool completely.
  7. Dip half part of the cookies into Chocolate Coating (optional), chill until the chocolate set.

choccoo2

Chocolate Coating

Ingredients

  • 250 gr bitter-sweet chocolate, chopped
  • 50 gr butter

Directions

Melt chocolate and butter in a heatproof bowl placed over (but not touching) simmering water.

Chinese Egg Tarts

et11

A couple of us were  thinking about making the “notoriously”  tricky to make  Pasteis de Nata, sadly due to less-perfect timing and our busy schedules, we have to put the plan on hold.

Fortunately,  the Chinese cousins of the Portuguese-tarts, are not so time consuming to make from scratch.

They are slightly different in style of taste but still dangerously addictive to snack. I made them in minis, good size to munch it in one bite and gives you excuse to take one after another 😉 .

et21

Ingredients

  • 1 batch of Pate Feuilletée, mold into small circles.
  • 3 eggs
  • 1/2 cup caster sugar
  • 1 cup warm water
  • 1/2 cup evaporated milk
  • 1 tsp vanilla extract

Directions

  1. Dissolved sugar in warm water.
  2. Whisk egg with evaporated milk. Pour in sugar mix, whisk again.
  3. Let it rest for 30 minutes in refrigerator.
  4. Preheat oven to 200’C.
  5. Arrange Pate Feuilletée in the mini tart pans.
  6. Pour egg mixture into each tart shell.
  7. Bake tarts  in lower third of oven for +/- 10 minutes,until the edges are slightly brown.
  8. Lower the heat to 180′ C, bake for another 10 or until the center is set.