Crunchy Crumble (for Apple Crumble)

70g Butter
3 Tbsp Sugar
5 Heaped Tbsp Flour

1. Scrunch all with finger
2. Sprinkle half tsp water
3. Sprinkle/ spread across the prepared apple filling

Nuttela Brownies

Super easy and delicious!

This recipe was from http://lemondropsfoodie.blogspot.com/ (adapted sources recipe: Dessert 4 Today: flavorfull Desserts with Just Four Ingredients, Abby Dodge).


1/2 cup Nutella
5 tablespoon all purpose flour (I used self-raising flour)
1 egg

Preheat oven to 350F. (i used 160C)
Line 12 mini muffin cups with paper or foil liners. ( i used small cupcakes cup)
Blend all ingredients until smooth
Bake 9-10 minutes or untill a toothpick inserted in the centre still comes out a bit gooey
Remove brownies immediately from pan and let cool on rack.

I overbaked it because the middle was't gooey anymore. This is because thinking that my cupcake cups were bigger, I baked for 12 minutes.  And the brownies cracked could be due to because of self-raising flour?

Anyway, the taste was still yummy!!!

Individual Chocolate Souffles Recipe
from http://frenchfood.about.com/od/desserts/r/chocsouffles.htm

I was introduces to souffles by my niece. I tried this recipe as this recipe is for beginners. From what I read in the web, seems like it is normal for souffles to sink  a little after cooked, as long as it does not collapes completely. It seems that you would need to serve it immediately


Ingredients:


•1/3 cup granulated sugar, plus 2 tablespoons for sprinkling
•5 ounces bittersweet chocolate, chopped finely
•3 large egg yolks, room temperature
•6 large egg whites, room temperature
•1/16 teaspoon salt
•Butter
•Powdered sugar

Preparation:

How to make chocolate souffles:

Preheat oven to 375 degrees. Butter 6 individual soufflé ramekins and sprinkle with sugar; set aside.
Melt chocolate pieces in a metal bowl over barely simmering water, constantly stirring. (Even a small amount of overheated chocolate will ruin an entire recipe.) Once the chocolate is melted, remove the bowl from heat and stir in the egg yolks.

In a separate bowl, beat egg whites with salt on medium high speed until they hold soft glossy peaks. Continue beating egg whites on high speed, gradually adding the remaining 1/3 cup sugar, until the egg whites hold stiff glossy peaks.

Gently stir 1/3 of the eggs whites into the chocolate mixture, then carefully fold in the remaining egg whites. The chocolate mixture should be light and bubbly, and even colored, without egg white streaks.

Spoon your soufflé mixture into the prepared ramekins and allow to rest for up to 30 minutes or bake right away for 12 – 15 minutes (I bake for 19 minutes) until risen with a crusty exterior. Serve with a dusting of cocoa or powdered sugar if desired.

I do not have ramekins, so I use papercups (12 cups)
 
The result: Delicious! Airy and rich!

Nutella Cupcake

Recipe from http://www.handletheheat.com/

2 cups flour
2 teaspoons baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1 1/4 sticks (10 tbsp) butter, soften (1 stick = 113.5g or 4oz (1/2 block)
1 cup sugar (I reduced it to 2/3)
3 large eggs
1 large egg yolk
1 teaspoon vanilla extract
3/4 whole milk

Preheat oven to 350 degrees. Line 18 muffin cups with liners. (I used paper cups. Make around 12 cupcakes). Sifted cake flour, baking powder, baking soda, and salt.

Beat butter with mixer until soft and creamy. Add he sugar and beat for another 3 minutes. Add eggs one at a time. Beat in vanilla.

Using low speed, add dry ingredient alternately with milk, beginning and ending with dry ingredient. Mix only enough to become incorporated.

Spoon batter into muffin cup until 2/3 full.

Bake 15-17 minutes. (since I used papercups, I need to increase the time by 7 minutes for it to cook)


Nutella Frosting
3/4 cup butter, soften.
1/2 cup Nutella
1 tsp vanilla
1 cup powdered sugar

Beat butter and Nutella together. Add in remaining ingredient and beat on low speed until powdered sugar is incorporated. Increase speed to medium high until frosting is smooth and stable.


Fresh from oven!

Frosted and Non-frosted.

Butter Durian Cake

This recipe is from http://wokkingmum.blogspot.com. Purely for durian lovers only. If you are not that, stay far, far and farther away. Heavy duty staff... literally... I mean, with 250g durian, 250g butter and 250g flour...


Ingredients:
• 250g Mashed Durian Flesh (original was using 170g)
• 250g Butter
• 150g Castor Sugar (original was using 180g)
• 5 Eggs
• 240g Flour, sifted (Plain/All purpose)
• 2 teaspoon Baking Powder, sifted

How to do it:
1. Cream butter and sugar til light fluffy.
2. Add one egg at a time and continue beating.
3. Add in durian gradually and beat for 2 1/2 minutes.
4. Add in flour and baking powder.
5. Mix well.
6. Pour batter into a greased and lined 25cm X 25cam baking tray. ( I baked in 6' rectangle tin and muffin cups)
7. Bake at 180C for 40 to 50 minutes or till cake is done (check using toothpick)


A real staff!

15 Minutes Cupcake

I was quite surprise as such a simple cupcake tastes pretty good. As I added chocolate chips to it, I reduced the sugar to 100g so it wont be too sweet. As for flour, I reduced it to 200g since there would be less sugar, therefore less liquid.

Recipe from http://wokkingmum.blogspot.com

Ingredients:
• 225g Self Raising Flour, sifted
• 130g Sugar
• 125g Butter, soften
• 3 Eggs, lightly beaten (I use AA eggs)
• 60ml Milk
• 1 teaspoon Vanilla Extract

How to do it:
1. Preheat oven to 180C.
2. Place sugar, butter, eggs, milk and vanilla extract in a bowl.
3. Beat to combined.
4. Gradually add in the flour.
5. Beat well till mixture is smooth and pale.
6. Stir in chocolate chip, raisins, nuts, etc, if you like.
7. Spoon mixture into muffin cups.
8. Bake for 15 minutes till golden on top.
9. Cool on rack.

SImple and Good!

Blueberry cake

This is another recipe from www.keeplearningkeepsmiling.com

This is an extremely easy cake to make. Nothing fancy. Since it does not contain any butter and blueberry isn't exactly aromatic, it may lack certain 'strong charactor' in taste department.

Having said that, this cake got a charactor on its own. It is lighter in taste, bursting with blueberry goodness and best of all, it is healthy!

It was recommended to complement the cake with milk sauce (by combining some condensed milk and evaporated milk). However, since I still have the white chocolate sauce from the previous cake making, I used those instead... Delicious!


Ingredients A
3 eggs
1/2C sugar
1/2C oil

Put all of Ingredients A into a mixing bowl. Beat well with a whisk.
Ingredients B
1C flour
1t baking powder
1/2t baking soda
pinch of salt (I omitted it)

Add Ingredients B to the egg mixture. Mix well. I didn’t even sieve it all together….just add to the batter.

Ingredients C
350g frozen blueberries (I used around 200g)

Add the frozen blueberries (straight from freezer) to the cake batter.

Mix well and pour into a tin lined with baking paper.
Bake at 200 degrees Celsius for about 25 minutes or when a skewer inserted into the centre comes out clean. Leave to cool a few minutes. Cut and enjoy. It’s very delicious served hot or at room temperature.

White Chocolate Cake With White Chocolate Sauce

White Chocolate Cake With White Chocolate Sauce from www.keeplearningkeepsmiling.com.

This cake is pretty heavy and rich. Couple it with the white chocolate sauce and it is sinful!. If you do not like the egg aroma, remember the add the vanilla essence.

Ingredients A
300g white chocolate
250g butter
1C milk
3/4C sugar
Put all Ingredients A in a pot and melt under low fire. Keep stirring. Turn off fire and let cool for a while.

Ingredients B
3 eggs
2t vanilla essence

Beat Ingredients B lightly. Add to the melted butter mixture. Mix well.

Ingredients C
1 & 3/4 C flour
1t baking powder

Sieve Ingredients C into the egg mixture above. Mix well. Pour into a baking-paper-lined tin and bake in a preheated oven of 160 degrees Celsius for about 45 minutes or until a skewer inserted into the centre comes out clean. The time really depends on the depth of the tin that you use.

Ingredients D (chocolate sauce)
1/2C double cream
150g white chocolate

Put Ingredients D in a small pot and melt under low fire. Keep stirring. Turn off heat. Let it cool till warm and beat with a hand beater until thick.

Banana Cake

This is another recepi from kuali.com that I love so much! The cake turned up so well. Beautiful texture, spongy and the aroma.... Hmmm yummy...

Since I don't have lemon with me at the time, I used lime juice instead

Ingredients
175g butter
175g castor sugar (I reduced it to 150g)
4 egg yolks (I used large eggs)
1 cup well-mashed ripe bananas (add 1 tsp lemon juice when mashing)
235g self-raising flour, sifted
3/4 tsp bicarbonate of soda, sifted
4 egg whites
1 1/2 tbsp lemon juice
1 tsp grated lemon rind (I omitted this)

Note: I would probably try adding extra egg yolk or reduce the flour so that the cake would be less crumbly.


Method
Grease and flour a 21cm cake tin. Preheat oven at 170ºC. Beat butter and sugar till light and fluffy. Add egg yolks one at a time, beating well after each addition.

Add mashed bananas and beat well. Fold in sifted flour gradually. Beat egg white until stiff and stir into banana mixture. Add lemon juice and rind.

Pour batter into prepared tin and bake for 45-55 minutes or until cake is cooked. Cool cake in the tin for 15 minutes before turning out onto a wire rack.

Butter Cake

I have been lazy (again) to update my blog. After using steaming method to make cakes, finally my oven is up and going again. So the fist cake that I baked was the extremely easy butter cake.

This recipe is from http://kuali.com/. This is one of the best butter cake recipe. It was moist, aromatic and best of all, it was so simple to make.


Ingredients
250g butter
210g castor sugar (I reduced it to 170g)
4 eggs
1 tsp vanilla essence
200g self-raising flour, sifted with 1/2 tsp salt
4 tbsp fresh UHT milk
Method
Grease and line a 20cm cake tin with greased greaseproof paper. Preheat oven to 170°C.

Cream butter and sugar until light and creamy. Add eggs one at a time, beating well after each addition until mixture is light and fluffy. Add essence.

Fold in sifted flour gradually to mix. Finally stir in milk. Mix until well combined.

Turn out mixture into prepared tin. Level out mixture at the sides but allow a shallow well in the centre. This is to enable the cake to level up evenly during baking.

Bake in preheated oven for 55-60 minutes or until cooked through when tested with a skewer.

The cake was finished in one day. Gosh! That was whole block of butter!