Brown Butter Banana Muffin

I do apologise for the lack of photos for this post. It’s gonna be a quick post and I just want to share this amazing recipe that I found from Karen of Citrus and Candy! You see, I had bananas that were over riped and frozen and really needed to use them. I’ve been wanting to make banana bread for the longest time. But I bought new muffins trays from Ikea that makes the muffin stand nice and tall. I couldn’t wait to use them, so muffins it is! (:

I am addicted to using these recipe cards now. So please bear with me for the time being! But I do hope you like the change! Do let me know, would love to hear what you think!

* Note : To make the brown butter : Put the butter in a pan over medium-low heat and leave it to melt. The butter will start to sizzle and splutter as it cooks. Eventually the noise will quieten down and the butter will start to foam up. Keep your eye on the butter as it won’t take long for it to burn. Swirl the pan and you’ll see the foam start to colour and the butter/milk solids underneath will brown and smell nutty. At this stage, take it off the heat and leave to cool for 5-10 minutes. Strain when it has cooled and put it aside for later use.

Easy Peasy Fig Tart

FIGS. Believe it or not. Just a month ago was the first time I ever had fresh figs! When I tried it, I wish I had it sooner! Fortunately, I scored a bargain at Springvale Market and bought 7 for $2.50! I had to head back to buy more.

Just couldn’t get enough!

So the first time I had it, I slid the top of it twice and stuffed them with ricotta and topped it with honey. It was DELICIOUS! But to be honest, I preferred mine without the ricotta. Just honey! The mr loved his with the cheese though.

So after a few nights of having the same thing, I decided to do something different. Looked into the freezer, and VIOLA! Puff pastry! Perfect. A quick tart it is.

Trust me, it’s the quickest and yummiest thing you would have! The sweetest of the figs, with the buttery-ness of the pastry. That made our night. Of course, to top it up, some macadamia ice cream from Connoisseur. The mr had two! (: Always a joy to see him eat the food I make with the satisfaction on his face.

So for a quick fix to your sweet tooth, I urge you to give this easy recipe a try!

Easy Peasy Fig Tart

1/2 sheet of store bought puff pastry (with butter), cut into 3 or 4 rectangles

3-4 fresh figs, sliced into quarters

caster sugar, enough to lightly sprinkle on top of the pastry

tightly packed brown sugar, to sprinkle on top of the figs

scoop(s) of ice cream, to serve (flavour is up to you!)

Steps:

1) Preheat the oven to 170 degrees celcius. On the rectangular sheets of puff pastry, lightly sprinkle caster sugar on the top.

2) Place the figs, aligned in the middle. Leaving some space on the sides.

3) Sprinkle some brown sugar on the figs. Bake the pastry for 15-20 mins, or until the pastry is golden brown.

4) Serve with a scoop of ice cream and ENJOY!

ps : you can either place the ice cream on the side, or put it on top like the mr did! haha

Spiced Red Wine Poached Pear

there something quite amazing about poached pears. They transform into a soft-yet-firm magical looking fruit that is tainted with the most amazing maroon. Eat it with the most luscious vanilla mascarpone, and VIOLA! You’re in heaven. (:

I’ve never had a poached pear, but I always see cooking shows that make them and tell myself, I need to try that soon. Just like tarts. And that journey has yet to begun. haha We went to the Sunday Market near Melbourne Showground and chanced upon some Bosc pears, and I just couldn’t resist!

with a bottle of cabernet merlot lying around in the cupboard, it was a perfect opportunity to make some poached pears! (:

So here is the recipe that I adapted from taste.com.au

Ingredients :
500ml (2 cups) red wine
70g (1/3 cup) caster sugar
2 whole star anise
1 tsp cinnamon powder
1 vanilla bean, split
2 just-ripe bosc pears, peeled
2 cloves
100g mascarpone
2 tbs icing sugar mixture
1 tsp vanilla paste
Steps :
1. Combine the wine, sugar, star anise, cloves, cinnamon powder and vanilla bean in a medium saucepan over medium heat. Cook, stirring, for 2 minutes or until sugar dissolves.
2. Add the pears and bring to the boil. Reduce heat to low and simmer, turning occasionally, for 1 hour or until pears are tender. Use a slotted spoon to transfer pears to a heatproof bowl. Once it’s cooled, put it in the fridge while preparing the other things. (The original recipe calls for the pears to be refrigerated for 4 hours, but I only let it sit in the fridge for 30mins and it was already yummy! I much prefer the cold outer portion and the inner flesh is warm.)
3. Increase heat to high and bring the syrup to the boil. Cook, stirring occasionally, for 15 minutes or until syrup thickens slightly.
4. Place the mascarpone, icing sugar and vanilla paste in a medium bowl and stir to combine.
5. Transfer the pears to a serving dish and drizzle with syrup. Serve with vanilla mascarpone.
ENJOY! (:

Peach and Cream Cheese Muffin

I was fortunately enough to get hold of this recipe from my cousin’s fiance. And ever since then, I have been making these muffins on every occasion! Even when I was in Australia. I use to make it at night so we could have it for breakfast the next day! (:

So recently, my parents were going for a KTV session with their friends and they were asked to bring snacks. So I decided to bake these for them and they really enjoyed it! It’s always nice to see and hear people enjoy something you’ve made!

So here’s the recipe I used. I changed it a little, like really little cos the original recipe is already very yummy!

I found these cupcake liners in my cupboard and I realise I bought so many and I probably don’t have to buy anymore till end of the year? haha (: But I will still get more cos these are just too pretty to not buy!

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HappY Mini Cupcakes

You might wonder why my H and Y of’ ‘happy’ in my title are in caps. That’s because the person who has inspired me to make these cupcakes have initials HY. (: So this is just a small way to thank you! hehe

so we were speaking one day, and she asked if I ever made cupcakes with rhubarb. and suddenly, it dawned on me that I’ve never tried cooking with rhubarb and I’ve only tried rhubarb once! So on Sunday when we went to the Farmer’s Market at Melbourne Showground and saw organic rhubarb, I couldn’t resist! and I’m so glad I didn’t, cause these little things were yummy! hehe and pretty!

at first we thought about one combination which I will definitely try in time to come, but searched around and saw a post by Cannelle et Vanille which I just couldn’t take my eyes off it and so I just had to give it a try!  (:

It has quite a number of components to it, and I must say all the different steps and time taken to make them is well worth it! The cupcakes came out perfectly! I know I shouldn’t praise my own work, but when I tried these little yumminess, the cupcake base was soft and moist, the poached rhubarb filling wasn’t too sweet, and the strawberry taste in both the cupcake and icing was prominent and they taste distinctly of strawberries!

alot to spare and share !

So there are 4 components to this small yummy cupcakes :

1) Strawberry yogurt cupcake

2) Poached rhubarb filling

3) Strawberry yogurt and cream cheese icing

4) Rhubarb jelly

and this is how it will look when u slice it into half!

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Pavlova : First Attempt !

Instead on working on my thesis
(which i really should haha just so tired of it)
I decided t try making a pavlova
which baby has been craving for.
so it’s a win-win. kinda. hehe.

found a recipe on Joy of Baking and it looks really good! hehe
so I decided to give it a shot.
well. it didn’t turn out as well as I hoped for.
it was flat. haha
and not high and thick like how it looked on the website.
but it still tasted pretty good i must say
baby had 2 servings! haha
so it must not be that bad. hehe

the center was chewy and it was crispy on the outside.
just like how a pavlova is suppose to be.
now I just need to try and get it to be thick and not spread out after being placed on the parchment paper.
any hints or suggestions?
would love to hear from your past experiences!

so here’s the recipe.
hopefully, the next time I try it
would be better! hehe

ingredients :

Meringue Cake
120g egg whites (from 4 eggs)
100 grams of caster sugar
1 teaspoon of white vinegar
1/2 tablespoon of corn starch

Topping
240ml thickened cream
1 1/2 tablespoon of caster sugar
1/2 teaspoon of vanilla

Fresh fruit of our choice (I used mango and passionfruit)

Steps :

1. Preheat oven to 250 degrees F (130 degrees C) and place rack in center of oven.
Line a baking sheet with parchment paper and draw a 7 inch (18 cm) circle on the paper.

2. In the bowl of your electric mixer, with the whisk attachment,
beat the egg whites on medium-high speed until they hold soft peaks.
Start adding the sugar, a tablespoon at a time, and continue to beat until the meringue holds very stiff peaks.
(Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger.
The meringue should feel smooth, not gritty.
If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers).
Sprinkle the vinegar and cornstarch over the top of the meringue and, with a rubber spatula, fold in.

3. Gently spread the meringue inside the circle drawn on the parchment paper,
smoothing the edges, making sure the edges of the meringue are slightly higher than the center.
(You want a slight well in the center of the meringue to place the whipped cream and fruit.)

4. Bake for 1 hour 15 minutes or until the outside is dry and takes on a very pale cream color.
Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven.
(The outside of the meringue will feel firm to the touch, if gently pressed,
but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.)

5. Just before serving gently place the meringue onto a serving plate.
Whip the cream in your electric mixer, with the whisk attachment, until soft peaks form.
Sweeten with the sugar and vanilla and then mound the softly whipped cream into the center of the meringue.

6. Arrange the fruit randomly, or in a decorative pattern, on top of the cream.
Serve immediately as this dessert does not hold for more than a few hours.

ENJOY!

Triple Banana Double Caramel Mini Cupcakes

I chanced upon this recipe when I was blog surfing
Thanks to Baking Obsession for sharing this recipe! (:
it’s awesome.
I think it’s the first time my cupcake turned out quite pretty! haha
However, my size of a mini cupcake was way smaller than the one that is on her recipe.
and i forgot to adjust the time to leave it in the oven.
should have taken it out after 10mins. haha
but it’s not that bad.
still pretty yum!
and baby says it’s not too sweet surprisingly! hehe
so im glad.
and if Cheok who isn’t a big fan of sweet stuff popped like 3 or 4 before dinner
(maybe he’s just hungry! haha)
it must be quite good. i hope! heh

so here’s the recipe and step by step photos!
ENJOY!



For the cupcakes:

2 cups all-purpose flour
¾ tsp baking soda
¼ tsp baking powder
½ tsp salt
1 ½ cups banana puree (about 3 large bananas)
½ cup sour cream
2 tbsp dark rum (I used 2 tbsp of apple juice)
1 ½ tsp pure vanilla extract (I used 1 tsp vanilla bean paste)
1 stick (4 oz; 113g) unsalted butter, at room temperature
½ cup granulated sugar
½ cup packed light brown sugar
2 large eggs

For the banana-caramel filling:

1 cup sugar
¼ cup water
½ whipping cream, hot
2 tbsp sour cream
1 medium ripe banana, mashed
1 tsp lemon juice

For the caramel frosting:
1 ½ cups granulated sugar
½ cup water
1 ½ sticks (6 oz; 170g) unsalted butter at room temperature
¼ cup sour cream
1 tbsp dark rum (I used 1 tbsp apple juice)
2 tsp pure vanilla extract (I used 2 tsp vanilla bean paste)
¼ tsp kosher salt
1 lb cream cheese (454g) at room temperature
Banana chips for garnish

Make the cupcakes:

1. Center an oven rack and preheat the oven to 350F.
Fit parchment mini-cupcake liners into mini-cupcake molds.
Spray the liners lightly with oil spray.



2. Sift the dry ingredients onto a sheet of parchment paper or into a bowl.
In another bowl, combine the banana puree, sour cream, apple juice, and vanilla extract.

3. In a large bowl, beat the butter with an electric mixer for a few seconds, until creamy.
Gradually add the sugars and beat until light and fluffy, 6 to 7 minutes.
With the mixer on medium, add the eggs, one at a time, beating well after each.
Reduce the speed to low and add the dry ingredients in three additions alternating with the banana mixture,
starting and ending with the dry ingredients.
Scrape the bowl as necessary, and beat only enough to incorporate the ingredients after each addition.


after the first addition of flour


after the second addition.
getting thicker


ready to be baked! (:

4. Transfer the cake batter into a large pastry bag fitted with a large plain tip
and pipe the batter into the prepared molds filling them about ¾-full.
This is the easiest way to equally divide the batter between so many mini-muffin molds.
Although you can also use a spoon.


ready for the oven

5. Bake the cupcakes for about 18 to 20 minutes, until puffed and a cake tester comes out clean.
Cool the cupcakes for 5 minutes on a cooling rack, then unmold and completely on the rack before filling and frosting.


all done!


my cupcakes were really small!


I could make 69 cupcakes instead of the 3 dozen that was suggested by Baking Obsession!
haha cos mine were that small!

Make the banana-caramel filling:

6. Stir together the sugar and water in a high-sided medium saucepan.
Cook, stirring occasionally, until the sugar dissolves,
then raise the heat to moderately high and boil without stirring,
occasionally brushing down the sides of the pan with a wet pastry brush,
until the syrup turns deep amber in color.


turning amber soon!

7. Immediately remove the pan from the heat and slowly pour in the cream,
stirring gently but carefully with a wooden spoon.
Wait until the bubbles subside, then whisk in the sour cream, banana puree, lemon juice, and salt.
Cool and refrigerate. Any leftovers can be warmed and used as a caramel sauce whenever you need it.



Make the caramel frosting:

8. Stir together the sugar and water in a high-sided medium saucepan.
Cook, stirring occasionally, until the sugar dissolves,
then raise the heat to moderately high and boil without stirring,
occasionally brushing down the sides of the pan with a wet pastry brush,
until the syrup turns deep amber in color.

9. Immediately remove the pan from the heat, stir in the butter, sour cream, apple juice, and salt.
Transfer to a bowl and let cool, stirring occasionally with a wooden spoon, until just slightly warm.

10. With the paddle attachment of a stand mixer or with the hand-held electric beaters,
beat the cream cheese and vanilla until lump-free and smooth.

11. Gradually, in a thin stream, beat in the caramel.
Mix until well combined, scraping the sides of the bowl as needed.
The consistency should be somewhat of softly whipped cream.
Cover with plastic wrap, pressing it directly over the surface.
Refrigerate until firm enough to pipe, at least for a couple of hours, or better – overnight.


ready to be refrigerated for at least for a couple of hours

12. To fill the cupcakes, cut out a small, round, fennel-like hole with a sharp paring knife in the top of each cupcake.
Enjoy the scraps right away.
Transfer the banana caramel into a small sealable plastic bag,
snip a corner, and pipe about a half-teaspoon of the caramel into each cavity.
Don’t overfill the cupcakes, or the caramel will leak and cause the frosting to slide off.

13. To frost the cupcakes, transfer the frosting into a piping bag fitted with a large star tip
and pipe a rosette over the top of each cupcake.
Refrigerate to firm up the frosting.
Remove the cupcakes from the fridge 30 minutes prior the serving time.
The cupcakes can be made a day in advance and kept in the refrigerator in an air-tight container.
Garnish with the banana chips close to the serving time, so the chips wouldn’t lose their crispness.

It does take a bit of time.
But these little things are quite yummy
and having one wouldn’t be THAT sinful! haha (:
hope you guys enjoy this!

jelly hearts ♥


♥  on a plate. made with love.

I’ve made these a few times now.
but Baby never had a chance to try them
cos I made them last year when we were a million km away from each other. hehe
so i decided to make some for him to try!
and since I bought strawberries from our visit to Costco that day.
it was the perfect timing to make it! (:

see the HUGE box of Philly cream cheese and the HUGE block of unsalted butter?
I got them at Costco! hehe
I LOVE THE PLACE!
cos it’s buying in bulk and buying them at a cheaper price!
and the strawberries were cheap and super sweet.
just awesome (:


(pic stolen from Peggy’s album haha sorry babe!)

see the block of butter in comparison to Peggy’s face?
haha. SUPER huge right?
yes. I wasn’t overemphasizing the HUGE at all. haha

the cream cheese and the butter were bigger than the box of digestives for the first time!

now that I got the “logistics” explained. haha
here is the recipe so you all can enjoy!

Ingredients :

Base
320g digestive biscuits
160g melted butter

Filling
250g cream cheese
2 1/4 tsp gelatine powder
70g sugar
150ml hot water
1/2 tsp vanilla essence
20 medium sized strawberries

Topping (Jelly)
1 packet (170g) strawberry flavoured Jell’o
1 1/2 cups hot watr
1 1/2 cold water

Steps :

Base

1. Crush biscuits and stir in melted butter
2. Divide and press onto the base of the try. Chill for 15mins or until needed.

3. Prick base with the back of a skewer (I used a fork) before pouring in the filling.

Filling

1. Using a small heart shaped cutter (1″) and cut hearts out of the strawberry halves.
Place on a plate lined with paper towel.


(and don’t worry. the left over strawberries are not wasted! you can use it in your smoothies!)

2. Place gelatine and sugar in a bowl.
Pour boiling water over and stir until gelatine has dissolved.
If it doesn’t dissolve completely, place this bowl over a bigger bowl filled with boiling hot water.

3. Cream the cream cheese and vanilla essence together.
Add the gelatine syrup gradually and cream until smooth.
Pour into tray(s).

4. Place 20 hearts on each try, partially submerged in the cheese.
(I refrigerate the cream cheese for 15 mins before submerging the strawberries.
Just so they don’t sink in all the way).

Refrigerate until firm about 2 hours.

Topping

1. Dissolve Jell’O in boiling water. Add cold water and stir well.

2. Cool completely before pouring over the cheese filling.
(Try and pour really slowly and over the strawberries instead of the cheese so that the jelly stays clear)

3. Refrigerate for at least 4 hours before serving.

a row of ♥s. (:

we have a bit to last us for the week!

Baby’s verdict : it’s damn good la! haha. WHEEEE!

Apple Crumble

Made apple crumble for the first time today. and I am really happy with how it turned out! (:
I have always been buying apple crumble from thie yoghurt stall in QV
but the price for the amount I get is actually quite little! so i decided to go look for a good recipe.
It’s not the same as the other crumbles you might have tried.
This one has rolled oats in it. so there is a bit more bite to it than usual.
and we absolutely loved it!

the crumble is nice and dry.
not soggy at all! (: hehe so I really really like it!
being a crumble fan and all.

so here is the recipe! (:
hope you all will enjoy it too!

(Adapted from Jamie Oliver’s Website)

Ingredients :

For the crumble:
35g rolled oats
35g wholemeal flour (I used 55g cause my crumble felt a bit too wet)
20g caster sugar (I used brown sugar)
35g margarine or butter

For the filling:

400g cooking apples, peeled, cored and quartered (I used Granny Smith apples)
50g sugar, to sweeten (I used brown sugar)
1 tablespoon water

Steps :

1. Preheat the oven to 190°C/375°F/gas 5.
Peel and core the apples, quarter and cut in to chunks.

2. Put the apples in to a pan with the sugar and water.
Cook over a low heat for 5 minutes and place in a small oven proof dish.

3. Place the flour and oats in a bowl and mix well.
Cut the margarine or butter in to small cubes and add this to the oats and flour.
Mix with your fingertips until it resembles an even crumb texture. Add the sugar and mix through.

4. Cover the fruit with the crumble mixture.
Bake for approximately 20 minutes until the crumble is golden and the apple hot.

Can’t get enough! (:

Durian Puffs

Mummy told me there were leftover durians in the fridge
which she already took the flesh out.
so I decided to make durian puffs! hehe
for the first time!
and it was a HUGE success! hehe
everyone loved it.
which made me happy. cos I dun eat durian
and I wouldn’t know how it tasted. haha
took a huge risk! (: but was a good one to take. hehe

how yummy do they look? hehe
i was super happy! hehe

everyone had a lot of creamed durian in it. haha
my grandma loved it! hehe
wheeee! (:

and cheok came over that night.
and he had to try some as well haha

hopefully that expression meant he liked it. haha.

Ingredients:

Choux Pastry:
(I doubled this recipe)
85ml water
50g butter
pinch of salt
1/4 tsp sugar
1/4 tsp vanilla essence
50g bread flour
20g cake flour
2 eggs (lightly beaten)

Durian Fillings:
200 or 250 ml of non-diary whipping cream
equivalent amount of durian pulps
10 gm of gelatine powder
3 tbsp of hot water to dissolve gelatine powder

Steps:

Choux Pastry:
1. Cook water, butter, sugar and salt in a saucepan till bubbling hot. Turn the heat to low.

2. Add in the flour mixture in one go and mix with a wooden spoon till a dough is formed.

3. Still on low heat, cook the dough for 1 – 2 minutes till a thin white film is formed at the bottom of the saucepan.

4. Transfer dough to a mixing bowl and beat till it is lukewarm.

5. Add in egg by thirds and mix till well blended and smooth.

6. Place batter into piping bag and pipe it onto a lined pan in rounds of about 5cm in diameter.
Spray some water on it.

7. Bake at 200C for 25 minutes then 180C for 8 – 10 minutes or till dry and golden brown in color.
Turn off the oven and let it cool in the oven for 30 minutes.

8. For the durian filling, whip up whipping cream to a soft peak.
Add in durian pulps and melted gelatine powder and mix well.
Put fillings in a piping bag and pipe it out into the baked choux pastry.
If you like, you can just spoon the fillings into the pastry too.
Dust the top of the pastry with some snow powder and leave it in fridge to chill before serving.

YUMSSSS! (:
I’m a happy girl!
Super good to be home. hehe