Sunday, August 13, 2017

Rum Balls (and No-Rum Balls)

Back: Cocoa coated Baileys Ball
Front: No-Rum Ball

Made some chocolate cupcakes and realised that they were too many and boring to eat. Wanted to turn them into rum balls, but there was no rum at home, so used Baileys Espresso Crème instead. Also made some "non-alcoholic" ones for the small fry, with vanilla essence (though the essence I used was Trader Joe's Pure Vanilla in Bourbon lol!) added.

As I was making, I realised that rum balls were the original cake pops!! They seem to be done the same way, except cake pops seem to use more cake in the mixture.

Ingredients (makes about 10 balls)
50g chocolate cake, crumbled up
100g semi sweet chocolate chips
25ml cream (or milk)
30g butter
1 tbsp Baileys/ Rum/ Vanilla essence (Add to liking)
Cocoa powder/ chocolate rice/ rainbow sprinkles for coating

Method
Warm up the cream in 30s blasts in the microwave (twice should do it)
Pour over chocolate chips and butter
Melt the chocolate chips and stir to get a smooth mixture
Add the liqueur to the chocolate
Pour over crumbled cake and mix well
(Should get a thick, viscous mixture. Add more cake if texture is too runny)
Leave mixture in the freezer for 5-10 min to firm up (20 min in the fridge)
Roll into balls and coat with whatever coating.

Thursday, June 22, 2017

No Bake Nutella Cheesecake




Kieran's favourite
This is a recipe adapted from Nigella Lawson's Nutella Cheesecake. Kieran only likes his cheesecake with an Oreo crust. He doesn't like the digestive biscuit crust, so I hide the other biscuits in a mixture of oreos and digestive biscuits (and some times marie biscuits)

Ingredients (serves 4-6)

Mixture of digestive biscuits, oreos, marie biscuits making up 125g (more oreos for a darker crust)
32g butter (melted)
200g Nutella
50g chopped nuts (I use whatever nuts I have on hand)
250g (1 pack) Philadelphia cream cheese (at room temperature)
1 tbsp icing sugar (I taste the mixture first before adding this in)

Method

  1. Blitz the biscuits  and nuts in a food processor, add butter (if using mostly digestive & marie biscuits, then add 1 tbsp of Nutella into the mix).
  2. Pour the sandy mixture into a springform tin (or a regular tin lined with aluminum foil, leave extra foil on the sides to lift the cake out easily when serving). Press the mixture down with a back of a spoon. Leave in fridge to chill until ready to add cream cheese mixture.
  3. Beat cream cheese and icing sugar until smooth, then add the remaining Nutella to the mixture. Continue beating until combined.
  4. Pour the cream cheese mixture over the prepared cookie base. 
  5. Scatter some chopped nuts over the top (I skip this for one half usually cos the boys won't eat it once they see the nuts). *optional: can also drizzle some chocolate sauce and top with chocolate chips.
  6. Leave in fridge overnight.
  7. Serve straight from fridge for best results.



Almond Florentine



This is a super easy recipe cos the florentine powder comes as a premix from Phoon Huat.

Ingredients
100g slivered almonds
50-60g florentine powder (depending whether you want a thin, crispier biscuit)

Method
Mix the items together
Spread the mixture out onto a tray lined with baking paper
Bake at about 180C for about 6 min (Watch the last minute)
Cool and break into smaller pieces
Store in airtight container.

Cranberry Spice Chutney




Original recipe from Costco

Ingredients:
4 cups fresh cranberries
1 cup water
2 cups sugar (I used 1 3/4c and it was still fairly sweet. Can reduce further.)
2 cinnamon sticks (I added another 1/2tsp of ground cinnamon)
6 whole cloves
1 tsp salt
2 tart apples, peeled, diced
2 red or Bosc pears, peeled diced
1/2 cup crystallised ginger, finely chopped or 1 tsp dried ground ginger

Ingredients in the original recipe that I left out:
1 small onion
1 cup golden raisins
1/2 cup hazel nuts, toasted, skinned, finely chopped

Method:
In a deep 6-quart saucepan, bring cranberries, water, sugar, cinnamon sticks, cloves and salt to boil, over medium heat.
Stir frequently for about 10 min, until cranberries start to pop (hear popping sound).

Once cranberries begin to pop, reduce heat to simmer. Add diced apples, pears, onions and raisins, and continue stirring frequently until mixture thickens (another 10-15 minutes).

Remove from heat. Stir in chopped hazelnuts and crystallised ginger.
Cool to room temperature.
Remove cinnamon sticks and cloves before serving at room temperature or cold.

note: I didn't boil the cranberries first. I simply added everything into the pot and started cooking.

Balsamic Glazed Salmon Fillets


The boys first ate this at their Yi-Po's house and they liked it. Simple to do and the balsamic vinegar goes really well with the salmon.

Ingredients
6 5oz salmon fillets
4 cloves of garlic, minced
1 tsp white wine
1 tbsp honey/ agave nectar/ maple syrup
1/3 cup balsamic vinegar (used TJ's)
4 tsp Dijon mustard
Salt and pepper to taste (rub on salmon)
1 tbsp chopped fresh oregano

Method:
Preheat oven 400F
Line baking sheet with foil, spray with cooking spray
In a bowl, mix wine, honey, balsamic vinegar and mustard
Cook garlic till soft (3min)
Pour in honey mixture and simmer until thicken
Allow it to cool, drizzle over salmon and put salmon into oven for 10min or until cooked.



Saturday, November 5, 2016

3-ingredient Sponge Cake




Just wanted to bake something easy and decided to try one of those minimal ingredient cakes. It turned out to be pretty good. I cheated a little and added a fourth ingredient, vanilla extract!

Ingredients (can be halved to make a 5" cake)
4 eggs (separate yolks from whites)
60g sugar
40g flour
1 tsp vanilla extract

Frosting/Filling:
1 cup whipping cream : 1/4 cup sugar
OR
Jam, with a little water added, warmed in the microwave


Method
Preheat oven to 175C (350F)
Add half (30g) of the sugar to the yolks and whisk until light and fluffy
Sift in the flour and continue whisking until a smooth consistency
Whisk the egg whites until frothy, add the remaining sugar and whisk until a meringue with stiff peaks is obtained.
Gently, fold the meringue into the yolk mixture, 1/3 at a time.
Pour into a 9x9 inch baking pan and bake for 10min or until toothpick comes out clean.

Cool cake down, slice in half.
Slather with preferred filling and replace top half of cake.


Tuesday, May 31, 2016

Easy Rice Cooker Chicken Rice (Only the rice)



Ingredients (for 4)
11/2 cup rice
1 cup stock
Water (top up to whatever amount is required for the rice)
4 cm knob of ginger, sliced
2 cloves of garlic, peeled, smashed
Soy sauce (to taste)
1 tbsp oil

Method
Mix everything together and put into the rice cooker to cook

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