CNY 2009 Bakes!

Finally all the hard work of my baking for CNY on display! I've made a total of 9 types of cookies and 1 big cake! This is the first time that we are featuring all homemade items for CNY!

Chocolate Chip Cookies

This is the last bake for CNY. I've included a very generous supply of white and dark chocolate chips into the cookies. See all those little dark and white specks of chocolate!

Ingredients:

• 185g Butter (softened)
• 125g Castor Sugar
• 1 tbsp Cocoa Powder
• 1 Egg
• 1 tsp Vanilla Essence
• 220g Self Raising Flour (sieved)
• 3/4 cup of White Chocolate Chips
• 3/4 cup of Dark Chocolate Chips

Method:

1. Beat butter and sugar till creamy
2. Add egg, cocoa powder and vanilla essence and mix well
3. Stir in sieved flour and chocolate chips
4. Drop tablespoonfuls onto baking tray
5. Bake at 180C for 12min or till golden brown
   

Potato Chips & Cornflakes Cheese Balls

Continued with my last minute baking for CNY. Now presenting the savoury potato chips & cornflakes cheese balls.

(Recipe adapted from Yochana's Cake Delight)
Ingredients:

• 250g Butter
• 200g Cheddar Cheese (Grated)
• 1/2 tsp Salt
• 50g Castor Sugar
• 2 Eggs (lightly beaten)
• 300g Self Raising Flour
• 2 tbsp Milk Powder
• 120g Cornflakes (Crushed)
• 1 can Pringles Potato Chips (Crushed)

Method:

1. Cream butter with cheesem salt and sugar till creamy
2. Add in beaten eggs and fold in flour, cornflakes, potato chips and milk powder. Mix well till it becomes a soft dough
3. Use a "1 tsp" measuring spoon to scoop dough onto baking cups/tray
4. Bake at 160C for about 25min or till golden brown and crispy \

(Yields approx. 106pcs)

Chocolate Banana Cake

I've managed to make a whole cake with frosting and which is cream-centred! This is my first attempt and I was very happy with the outcome although, I should have melted the chocolate more carefully and strain the ganache to achieve a more smooth complexion for the cake. (See the lumps on the cake surface, those were the chocolate pieces not fully melted!)

(Recipe adapted from Yochana's Cake Delights)

Ingredients:

Chocolate Sponge Cake:(A)

• 35 gm. Cocoa powder
• 70 gm. hot water
• 1 tsp. vanilla essence

Chocolate Sponge Cake:(B)

• 125 gm. Cake flour
• 1 tsp. baking powder
• 1/2 tsp. Bicarbonate of Soda
• 75 gm. sugar
• 1/4 tsp. salt

Chocolate Sponge Cake:(C)

• 45 gm. cornoil
• 80 gm. egg yolks
• 30 gm. fresh milk

Chocolate Sponge Cake:(D)

• 150 gm. egg white
• 120 gm. sugar
• 1/4 tsp. cream of tartar

Ganache Ingredients:

• 300 gm. dairy whipping cream
• 250 gm. melted chocolate
• 50 gm. butter

Cream-centred Ingredients:

• Some Bananas - slice lengthwise
• 250 gm. non-dairy whipping cream + 20g Icing Sugar
• 35 gm. cocoa powder + 35 gm. hot water

Method for the sponge:

1. Mix cocoa powder, vanilla essence, hot water and chocolate paste together.
2. Mix all the ingredients (B) together in a mixing bowl then add in (C) and mix to form a smooth batter. Add in the cocoa powder mixture and mix well.
3. Whisk ingredients (D) until stiff peak and gradually fold into the cocoa powder batter.
4. Pour into a 9" round cake tin (I used a 8" square tin) and bake at 177C for about 40 to 45 mins. or till cooked.
5. Leave cake to cool completely and then slice into 3 layers.
6. Mix all the ingredients for Ganache and then microwave it for 20 secs. , stir till evenly combined and smooth. Microwave again if the chocolate has not melted. Leave to set before onto cake.
7. Mix the whipped fresh cream with the cocoa powder mixture, spread onto one layer of cake. Top up with sliced banana and continue process till finished.Cream the whole cake with the balance fresh cream.
8. Pour Ganache on top and leave the whole cake in the chiller to set before slicing.

Chocolate Almond Cookies Slice

This is actually the 2nd time that I baked these cookies. The first attempt was rather successful and feedbacks were that they taste crispy and delicious. However, this time, it the dough was very difficult to cut and it might be because I've put it in the fridge for too long. The end result was the very odd shape. However, it still taste delicious nevertheless!

Ingredients:

• 180g Butter
• 130g Castor Sugar
• 1/2 Egg
• 70g Almond Flakes
• 260g Plain Flour
• 15g Cocoa Powder
• 1/2 tsp Baking Powder

Method:

1. Cream butter and sugar till creamy
2. Add in egg and mix till well combined
3. Add in balance ingredients and mix till a dough is formed
4. Wrap dough in clingwrap and Press dough into a square container (i used an ice-cream box). Chill in fridge till hardened.
5. Remove dough from fridge and slice into approx.3mm thickness and bake at 175C for about 15min or till cooked

Doggie Cookies

Here are some of the other cookies that I've baked for CNY this afternoon. On the list is the Doggie Cookies which is Milo-flavoured. Taste yummy and looks cute!

Ingredients:

• 180g butter (softened)
• 80g Milo
• 200g Cake Flour
• 25g Corn Flour
• 25g Milk Powder
• Some Chocolate Chips
• Some Chocolate Rice
• Some Koko Krunch

Method:

1. Sieve cake flour, corn flour and milk powder together
2. Cream buter and milo for about 3 min at low speed. Do not overbeat.
3. Put in cake flour, corn flour and milk powder and beat for about 1 min to form a dough
4. Using a "1 tsp" measuring spoon, roll dough into small balls and put some chocolate chips into the middle of each ball.
5. Decorate using Koko Krunch for the ears, chocolate rice for the eyes and chocolate chips for the nose.
6. Bake at 140C for about 25min.

(Yield approx. 42pcs)

Black vs White Chocolate Almond Cookies

This is another twist to the original Almond cookies. Chocolate-coated cookies with coloured sprinkles and chocolate chips! These are really yummy! Although the original almond cookies recipe can be used for these eye-candies, however, for the sake of those who don't like the scent of almond, almond essence and vanilla essence were omitted. The amount of ground almonds was also reduced.

Ingredients:

• 224g Butter
• 120g Icing Sugar
• 1 Egg Yolk
• 380g Plain Flour
• 90g Ground Almond
• 250g White Chocolate (Melted)
• 250g Milk Chocolate (Melted)
• Some chocolate and coloured rice for sprinkling

Method:

1. Cream butter and icing sugar till creamy
2. Add in egg yolk and beat until well-combined
3. Add in flour and almond and knead into a dough
4. Using a "1 tsp" measuring spoon, roll dough into small balls and place onto small baking cups.
5. Bake at 175C for 15min
6. Let cookies cooled completely before pouring 1 tsp or more of melted white or milk chocolate onto each cookie. Decorate with chocolate rice.
7. Refrigerate 10min until chocolate hardened.
8. Remove cookies from the fridge and let cooled to room temperature before storing

Almond Cookies

(Recipe adapted from http://mybaking.blogspot.com)

Ingredients:

• 180g Almond (Ground)
• 180g Flour
• 220g Butter
• 70g Caster Sugar
• 1 tsp Vanilla Esssence
• 1/2 tsp Almond Essence (I used Almond Flavouring)

Method:

1. Mix grounded almonds and flour and leave aside
2. Beat butter and sugar till creamy
3. Add in flour mixture and knead to form a dough
4. Roll into small balls and bake at 175C for 15min

(Yield approx. 71pcs)

Peanut Cookies

This is the 2nd last weekend before the Chinese New Year for me to bake my goodies. On the list this week are the Peanut Cookies. I was thinking of using up the leftover of the 1kg of diced peanuts used for Kueh Makmur and came across this recipe on the Internet.

(Recipe adapted from http://wlteef.blogspot.com)

Ingredients:

• 200g Peanut powder (Ground)
• 200g Flour
• 1/2 tsp Baking Powder
• 100g Icing Sugar
• 1/4 tsp Salt
• 150g chopped Peanut Bits
• 120g Corn oil
• 1 egg yolk + 1 tsp water (Egg Wash)

Method:

1. Mix flour, baking powder, ground peanut powder, icing sugar and salt in a mixing bowl and mixed till well-combined.
2. Toss in chopped peanuts and mix well.
3. Add in 120g cornoil and mix till a paliable dough is formed.
4. Use a mineral water bottle cap and glad wrap to shape the peanut balls.
5. Apply egg wash
6. Bake on lined tray at 165C for 20 min or till golden brown.
   

(Yield Approx. 77 pcs)

Raspberry Ice-Cream Chocolate Macarons

I've heard lots of hype about these delicate little French desserts on the internet and how difficult it was to get these little ones to grow "feet" in the oven. Personally I've not even come close to seeing nor tasting these cute little roundies. Since I've some egg whites (3 to be exact) left over from making the Pineapple Tarts, I decided to pick up my courage to attempt baking these. And guess what, my macarons have "feet"!! Although presentation-wise, they don't look nice (due to my poor piping skill, I suppose..), they taste good! I'm not sure what the actual macarons should taste like but mine feel hard to the touch but taste crunchy and crispy although a tat too sweet. Since I've sandwiched with ice-cream, it melt very fast as in the picture and have to be consumed immediately. Nevertheless, I'm quite happy with the results.

Pineapple Tarts Gift Box

I've managed to make some gift boxes of Pineapple Tarts for my colleagues today using the previous publised recipe. Each box contains 24pcs of round Pineapple Tarts. In total, 1 batch of ingredients can yield approximately 118pcs. I've reduced 1 size down from the previous gigantic Pineapple Tarts. Hee...

Chocolate Profiteroles (Cream Puffs)

In order not the waste the packet of whipping cream, I decided to make cream puffs with them. These classic profiteroles as they are called are quite easy to make though I still need to master the skill of piping the puffs.

(Recipe adapted from "CHOCOLATE GALORE" by Caroline Barty)

Ingredients:

• 120g Plain Flour
• 1 tbsp Icing Sugar
• 200ml Water
• 75g Butter (Diced)
• 3 eggs (Beaten)
• 300ml Double Cream
• 2 tbsp Drinking Chocolate Powder

Method:

1. Preheat oven to 200C.
2. Sift flour and icing sugar in a small bowl.
3. Place water and butter in a saucepan and heat gently until butter has melted. Bring to a boil and then remove from the heat and quickly add the flour mixture, beating until smooth. Transfer to a bowl and leave to cool.
4. With an electric mixer, gradually beat the eggs into the mixture to make the cream choux pastry. Fit a piping bag with a plain tip and fill with the paste. Pipe rounds onto a non-stick baking sheet. Bake until puffed and golden - about 18 to 20min.
5. Cut a slit in the middle of the profiterole and leave to cool on wire rack.
6. Whip the cream with the chocolate powder until stiff. Fill a new piping bag with the chocoalte cream and pipe carefully into the hole of each profiterole.
7. Refrigerate for best results

(Yields approx. 12~14 puffs)

Cappuccino Truffles

Another truffles creation! This time Instant Coffee Powder is used to give it a strong coffee taste!

This time round, the truffles are more or less normal sized and they do looks rounder. Hee...hee...

(Recipe adapted from "TRUFFLES" by Dede Wilson)

Ingredients:

• 135ml of Heavy Whipping Cream
• 30g finely ground Instant Coffee Powder
• 227g Milk Couverture Chocolate (Finely chopped)
• 14g White Chocolate Block
• 1 tsp Cocoa Powder
• 20 small fluted paper cups

Method:

1. Place cream and coffee grounds in a saucepan over medium heat until it just comes to a simmer. Remove from heat and let sit for 10min. Reheat to a simmer, remove from heat and immediately sprinkle chopped milk chocolate into cream. Cover and allow to sit for 5min letting the heat melt the chocolate. Stir very gently until smooth.
2. Pour mixture into a shallow bowl. Cool to room temperature, cover with plastic wrap and allow to sit overnight or refrigerate until firm about 4hours.
3. Grate white chocolate and toss with 1 tsp cocoa powder in a bowl. Coat hands with cocoa and roll ganache into balls
4. Toss truffles in grated chocolate coating and place in fluted paper cups.
   

(Yields 20 normal-sized truffles)

Chocolate Chippie Mint Cookies

This is a recipe which churns out soft-baked cookies. Not the crispy ones that I expected. It was somewhat a cross between a cookie and a cake. However, it still taste as good if one does not mind the softness of the texture. I've added chocolate chips and omitted the pecan halves for the recipe. And in order to hasten the rolling of the soft dough, I've mixed the chopped Andes Mint Chocolate and the chocolate chips into the dough instead of placing the Andes Mint Chocolate in the centre of each rolled dough.

(Recipe Adapted from http://www.southernfood.about.com)

Ingredients:

• 110g Caster Sugar
• 100g Light Brown Sugar
• 170g Butter
• 2 Eggs
• 1 tsp Vanilla Essence
• 2 tbsp Water
• 375g Plain Flour
• 1 tsp Baking Soda
• 1/2 tsp Salt
• Some Andes Chocolate Mint (Chopped)
• Some Chocolate Chips

Method:

1. Cream sugar and butter. Add in eggs, vanilla essence and water. Beat well.
2. Combine flour, baking soda and salt in a mixing bowl.
3. Add the flour mixture gradually to the egg mixture, stirring well to mix.
4. Chill dough for at least 4hours or overnight.
5. Add chopped Andes Chocolate Mint and Chocolate Chips to the dough and mix well.
6. Roll into small balls and place on baking tray lined with greaseproof paper and bake in preheated oven at 190C for approximately 10mins or till cookies turn golden brown.
7. Cool completely on cooling rack before storing.

(Yield approx. 58 cookies)

Cola Marshmallows Muffins

This muffins have been on my bake list for a very long time. It was only until today that I get a chance to bake them! Not yet taste them at this point of time but they do smell good!

(Recipe Adapted from Aunty Yochana & the book "MUFFINS GALORE")
Ingredients:

• 250g Self-raising Flour
• 2 tbsp Cocoa Powder
• 1 tsp Baking Powder
• 1/8 tsp Salt
• 130g Caster Sugar
• 1 egg (lightly beaten)
• 6 tbsp Cornoil
• 150ml Coca-Cola
• 36 mini marshmallows

Method:

1. Mix flour, cocoa powder, baking powder, salt and sugar in a mixing bowl
2. In a seperate bowl, mix together the egg and corn oil. Mix thoroughly, then add in coca-cola and mix till even
3. Pour the cola mixture into the flour mixture and mix until just combined
4. Spoon large spoonfuls of batter into muffins cups, add 3 marshmallows and topped with a heapful of batter.
5. Bake at 190C for about 20min or till cooked
6. Remove and let cool before serving
   

Milk Chocolate Truffles

This is my first attempt at making truffles. The process is actually quite simple with few ingredients, however the refridgerating part needs quite a bit of time (nearly 4 hours). But the end result is truly satisfying. Although the shape of the truffles do not look promising and needs a heap more practise but the soft garnache centre was truly addicting! My family couldn't keep their hands off the truffles! I made 1/2 the recipe and it yield 54 mini truffles.

(Recipe adapted from the book "TRUFFLES" by Dede Wilson)

Ingredients: - Yield 54 mini truffles

• 162.5ml Heavy Whipping Cream
• 454g Milk Couverture Chocolate (very finely chopped)
• Cocoa Powder
• Fluted paper cups

Method:

1. Place cream in a saucepan over medium heat until it comes to a simmer. Remove from heat and immediately sprinkle 227g of chocolate into the cream. Cover and allow to sit for 5 min. The heat will melt the chocolate. Stir very gently until smooth
2. Pour mixture into a bowl, cool to room temperature. Cover with plastic wrap and put into the refridgerator for about 4hours or until firm to roll
3. Coat hands with cocoa powder and roll ganache into 3/4-inch balls. Place in a single layer on a flat pan and refrigerate until firm
4. Temper remaining chocolate. Line another pan with aluminium foil, shiny side up, smoothing out any wrinkles and dip truffles into the melted chocolate. Alternatively, roll in chocolate between palms, making as thin and even a coating as possible.
5. Place truffles on prepared pan and refrigerate until firm.
6. Place truffles in fluted paper cups and serve at room temperature