Triple Chocolate Brownies cake 朱古力布朗尼



I put more flour to make a more cake-like texture this time. And I substitue chocolate chip with white chocolate chips.  Love it!


Serving: 12 Large Brownies

Ingredients

8 ounces dark chocolate
1 cup Butter
1 cup all-purpose flour (add 1/2 more if you want more cake like and less fudgey)
1/2 cup cocoa powder
1 teaspoon baking powder
pinch salt
4 eggs
2 cups brown sugar
1 tablespoon pure vanilla extract
1 cup chocolate chips ( I use white chocolate chips this time)

Instructions

 

Preheat your oven to 350°F (180°C).

To protect the chocolate from direct heat, melt it and the butter in a heatproof bowl set over a small pot of simmering water(Pic 1), stirring constantly. When the chocolate and butter have melted, whisk until smooth.(Pic 2)

While the chocolate mixture cools slightly, whisk together the flour, cocoa powder, baking powder and salt(Pic 3). Whisk Eggs, sugar and vanilla until well mixed(Pic 4). Add chocolate melts to eggs batter and mix thoroughly (Pic 5). Stir in the flour mixture and chocolate chips until incorporated (Pic 6-7).

Pour batter into a lightly oiled and floured 9- x 13-inch (3.5 L) pan (I use cocoa powder to dust to the pan)(Pic 8). Bake for exactly 25 minutes.

Recipe adapted from Chef Michael Smith Triple Chocolate Brownies.

Red Velvet cupcakes with dental fondant decorations紅絨小蛋糕

I receive a cupcake order from my friend and she wants me to make 24 fondant decorated cupcakes for her UBC dental students. She wants red velvet cake with dental theme decoratings. I found this recipe from Martha Stewart site. The outcome is: not red enough, lack of cocoa taste and a bit oily. But the taste is good and easy to make recipe. But I think I can put more cocoa to increase the taste!

Martha Stewart Cupcakes

• YieldMakes 24

Ingredients

• 2 1/2 cups cake flour (not self- rising), sifted
• 2 tablespoons unsweetened Dutch-process cocoa powder ( can double it)
• 1 teaspoon salt
• 1 1/2 cups sugar
• 1 1/2 cups vegetable oil (can put less)
• 2 large eggs, room temperature
• 1/2 teaspoon red gel-paste food color (double it to have more red appearance)
• 1 teaspoon pure vanilla extract
• 1 cup buttermilk
• 1 1/2 teaspoons baking soda
• 2 teaspoons distilled white vinegar

Directions

1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.
2. With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
3. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.
4. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
5. To finish, use a small offset spatula to spread cupcakes with frosting.

Cook's Note

Gel-paste food color is much more concentrated than the supermarket liquid variety; if you substitute the liquid, you may need to add an entire bottle (1.5 ounces) to achieve the desired shade.

Boxed and ready for delivery!

Creamy Sweet Corn soup 香濃滑滑忌廉粟米湯

Birthday birthday birthday! My birthday is coming! I invited some friends over to have a birthday gathering dinner. Since it's my birthday celebration, I minimized my duty on cooking the dinner or making desserts. I only made this Creamy corn soup, mash potatoes and Caesar Salad. Heat up meat loaf, calamari, and spring roll. We ordered some sushi and my husband do some lamb chop, chicken steak and meat balls BBQ. At last my friends will buy me a birthday cake!! Actually they bought me 2 CAKES!!!!!
Thanks everyone! I feel blessed! Muah kiss kiss ~~

Ingredients:

• 1kg bag of  frozen whole kernel corn (reserve 1/2 cup corn for later use)
• 15 ounces bacon, cut into 1/2-inch pieces
• 1 medium onion, finely chopped
• 5 cloves garlic, minced
• 5 cups chicken broth
• 5 cups Vegetable broth
• 1 cup whipping cream
• pinch of salt (adjusted to taste)
• 1/8 teaspoon white pepper
• 1 can of crabmeat and some tiger prawn for additional flavour

Directions:

1 Saute bacon in heavy large saucepan over medium heat until brown and crisp.

2 Using slotted spoon, transfer bacon to paper towels to drain.

3 Pour off all but 3 tablespoons bacon fat. In a 2 qt saucepan, cook the onion and garlic in hot cooking oil till onion is tender, not brown.

4 Carefully add chicken snd vegetable broth.

5 Bring to boiling; reduce heat. Add corns.

6 Simmer, uncovered for 10 minutes.

7 Stir in whipping cream, salt, and white pepper.

8 Simmer, uncovered, for 10 min.

9 Watch carefully because it may foam and rise in pan.

10 Remove from heat; cool slightly.

11 Pour the cooled mixture into a blender container.

12 Cover and blend until smooth. ( Then I use a sieve to sift the soup for creamy and smoother serving- that's optional)
13 Return to same sauce pan.

14 Keep warm.

15 Add the fresh or canned crab meat; Add the bacon ; Add prawn; Add corn (1/2 cup reserved previously) as many as you want accordingly to your favour.

 

 

Leftover Egg yolks: Baked Egg Custard Dessert

After I made the egg white cake for my friend's birthday. I had 9 egg yolks left. I decided to use the leftover yolks to make Egg Custard. This is my older's daughter and my favourite too! Egg custard is a bit different than creme brulee. It is just less cream than creme brulee and it serves without flaming extra sugar on top. This recipe is actually the recipe that I use for making portugese egg tart. I don't like pastry alot, but I love eating the egg custard instead.

Ingredients: Serves 6
Egg Yolks 9
Sugar 75g
Milk  270g
whipping cream 210g
Vanilla essence oil 6g

Directions:

1. preheated oven to 300F degrees 
2. Heat cream, milk and sugar in a sauce pan until it just heated up and all sugar dissolved (not boiled).
3. While waiting for the cream, whisk together egg yolks and vanilla essence oil.
4. When cream mixture is hot, pour it in the yolk mixture steadily while whisking continuously. Do not cook the yolk mixture.
5. Strain and transfer to ramekins.
6. Bake bain marie (pour hot water to cover half of the ramekinss) in preheated 300F degrees oven for approximately 30-35 minutes or until center is just wiggly.
7. Cool to room temperature then refrigerate for at least 2 hours.

Cake with buttercream flower decorations 牛油忌廉花裝飾

Noticed that tomorrow is one of our Mom's group member's birthday. I decided to make her a cake so that we can share, pray and EAT! The cake is black sesame egg white cake which I made that before. Here is the link to the recipe:

http://winniemsfong.blogspot.com/2012/08/black-sesame-egg-white-cake-with-black.html

This cake doesn't have a mousse layer. It only has a thin whipped cream layer. I want to serve a "not too sweet" cake. Therefore, cake itself reduced sugar and only use whipped cream as cake covered. Only the buttercream flower decoration is very sweet. I guess no one will eat it. It is solely for decoration purpose.

Not very good at autographing the cake. It looks like mis-spell the word birthday. But it is hard to write a lower case "r" there. Oops!

Tiramisu cake 意大利芝士蛋糕 (提拉米蘇)

(7x7" square pan)

Step 1: You will need:

• 3 egg yolks
• 100 g sugar ( I use light brown sugar instead)
• 250 g mascarpone cheese
• 400 g cream, whipped
• 250 ml strong espresso, or 3 tsp of strong instant coffee in 250 ml water
• 2 tbsp  KAHLÚA (or other coffee liqueur drink)
• 20 lady fingers
• 50 g cocoa powder

Step 2: Cook the egg yolks

Place a saucepan 1/3 full of water onto the stove and bring to a simmer. Meanwhile, mix together the egg yolks and sugar in a medium bowl. Briefly whip them before placing the bowl over the simmering water. Continue to whip for a few minutes until the eggs are slightly cooked, and it has a smooth, runny consistency.
You can now remove it from the heat. Allow it to cool slightly.

Step 3: Add the cheese and cream

Next, spoon the mascarpone into a large bowl with your rubber spatula. Add the lightly cooked egg yolks into the mascarpone cheese. Mix together until the cheese is fully incorporated and lump free. Now slowly spoon in the whipped cream and combine it well with your whisk.

Step 4: Build the tiramisu

Start by combining the espresso and the brandy together with a large spoon. Now dip the entire body of lady fingers into the mix. Let them soak and absorb the mixture for a few seconds. Then place the first layer of cake by 10 fingers each horizontally until the first layer filled. Next, pipe over the cream mixture to all sides and between fingers first. Then fill the layer with cream mixture. Use spatula knife to flatten the layer. Again, dip the whole body of the lady fingers into the espresso/brandy mix and place 10 fingers horizontally until the whole layer filled, Finally, pipe over the cream mixture to all sides and between fingers first. Then fill the layer with remaining cream mixture. Again, use spatula knife to flatten the top.

Step 5: Cool & Serve

Place it into the fridge for a few hours to set. Before serving, dust with a little cocoa powder.

3 cheeses Meat Sauce Lasagna 芝士肉醬千層麵



Right out from the oven (9x13).



This is just taken out from the refridgerator. Therefore it is not as juicy as it used to be.



Layers of noodles, meat sauce, cottage cheese + Mozzarella cheese, and Parmesan Cheese. And bottom right picture shows Lasagna on the go tote for potluck dinner at friend's house.

Ingredients:
1 1/2 lbs ground beef
1 large onions, chopped
2 garlic cloves, minced
1 tsp salt (or to taste)
1 tbsp dried parsley flakes
1 tbsp dried oregano
1 tbsp dried basil
860ml of tomato pasta sauce
24 oz (750g) cottage cheese or ricotta cheese
2 eggs, beaten
1/2 tsp pepper
2 tbsp parsley
1/2 cup grated parmesan cheese
1 lb (~380g 1 pack) mozzarella cheese, divided
12-15 lasagna noodle

Directions:

1. Brown ground beef, onionand garlic
2. Add salt and next 5 ingr edients; stirring until well mixed
3. Simmer for 20 mins
4. Cook lasagna noodles according to package directions; drain and set aside
5. Spray a 13x9" baking pan with cooking spray
6. Combine cottage cheese, eggs, pepper, 2 tbsp parsley, parmesan cheese and 1/2 of mozzarella cheese/ In a lasagna pan, layer noodles, meat sauce, and cheese mixture; repeat
7. Top off with layer of noodles; sprinkle evenly with remaining mozzarella cheese
8. Bake at 375F for 30-40 mins, or until cheese mixture is thoroughly melted. (I cover the pan with foil for first 15 mins. Then boil to brown the top layer of cheese for the last 5 mins. Remember to spray the foil as well)

Mango cheesecake 芒果免焗芝士蛋糕

Crust

Ingredients: 

1/4 cup melted butter

1 cup graham cracker crumbs

Method:

Mix thoroughly. Press down at the bottom of a spring form pan. Refrigerate while working with the filling.

Mango Cheese filling

Ingredients:

250g cream cheese, room temperature or slightly warm in the microwave until pliable

60g sugar

220g heavy cream

1 envelop of gelatin powder

3 tbsp water

100g mango puree

1 ripe mango or 100 g frozen mango chunks ( chopped into small pieces)

rind and juice of 1/2 lime

Directions:

• Soak gelatin in cold water. Melt in the microwave or hot water bath. Set aside.
• Whip heavy cream to 60% stage. * Set aside.
• Mix cream cheese until there are no lumps. Add sugar and mix thoroughly.
• Add mango puree, lime rind and juice to the cream cheese mixture. Add melted gelatin. 

Fold in the whipped cream until just combined. Add mango pieces. Stir gently. Pour mixture over prepared graham cracker base. Refrigerate until set, at least 2 hours.

Mango Jelly top

Ingredients
Mango jello powder
1 envelop of gelatin

Methods

Dissolved mango jello powder and gelatin in 250ml (1 cup)boiling water. After all powder fully dissolved, pour in 250ml (1 cup) cold water. Stir well.

Pour jelly to cover cake top. Just apply to a thin layer. Put it back to refrigerator for another hours until set.

* Note: 60% stage is when you start forming ripples but not quite forming soft peaks.  I would say soft peaks stage is about 80%. If you over whip the cream in this recipe the cheesecake filling will be too foamy and you will get bubbles in your cheesecake.

Seafood Chowder 周打海鮮湯

Seafood chowder

Ingredients (12 servings)

2 cans clam juice

12 slices bacon, chopped

1 1/2 onions, chopped

3 ribs celery, diced

1-1/2 cup (375 mL) grated peeled baking potato

1-1/2 cup (375 mL) whipping cream, (35%)

1-1/2 cup (375 mL) milk

3/4 cup (175 mL) dry white wine

3 bay leaves

1-1/2 tsp (7 mL) chopped fresh thyme

1-1/2 can (370 mL) evaporated milk

2 lb (680 g) fresh fish or shellfish, chopped (I put scallop, clams, mussels and shrimps this time)

1/3 cup (75 mL) chopped fresh parsley

1/4 tsp (1 mL) salt

1/4 tsp (1 mL) pepper

Preparation

In pot, cook bacon, stirring occasionally, over medium heat until crisp, about 5 minutes. Drain all but reserved 1 tbsp fat. Add onion, celery and 1 tbsp water; cook, stirring, until softened, about 5 minutes.

Stir in potato, clam juice, cream, milk, wine, bay leaves and thyme; simmer until potato is softened and liquid is slightly thickened, about 15 minutes.

Stir in clams and seafood, evaporated milk, fish and parsley; simmer until fish is cooked through, 5 to 7 minutes. 

Stir in salt and pepper. Discard bay leaves.

Add potato flour or regular flour to adjust thickness of soup (optional)

Source : Canadian Living Magazine: April 2012

Lego Ninjago Cake and Cupcakes 樂高忍者蛋糕

I am very delighted that my friend asked me to make a cake and some cupcakes for her son's birthday! My friend gave me all the freedom to make this cake. I asked what does her son like and she said Ninjago and Kai. She said she is ok for the cake to be 2D or 3D. I research the internet and the cake idea in my mind is a 3D one. It is a challenge for me because I know nothing about Ninjago. My 2 daugthers don't play Ninjago at all. (Buttercream Vanilla 4-layered Cake covered by Marshmallow fonant)

Front, Left, Right, and Back views of the cake

Final presentation of the cake with mini cupcakes

Cupcakes for class birthday celebration (24's). I removed all the lego candy bricks and legoman from the cupcakes because I am afraid of the allegy issue at classroom. (The packaging of the candy melt made from facility that is not peanut free).

The making of fondant details.

The delivery of cupcakes and cakes.

To make 28 medium size cupcakes+24 mini cupcakes + 4-layers (5.5"x5") cake:

Total cost of making all of these is Cad$29

Here is the cost breakdown:

 

Fondant decorations:
Icing sugarx2	3.98
Marshmallowx2	5.33
Misc: assorted Icing colour	1
Cupcake:
Cupcake box	1.58
Cupcake liners	1
cupcakes base
butter	3.83
egg, sugar, flour	1.5
Cake:
butter	3.83
egg, sugar, flour	1.5
buttercream
butter	3.83
Icing sugar	1.99
	$29.37

Cupcake recipe can refer to my Yellow Basic Cupcake page:

http://winniemsfong.blogspot.com/2012/11/easy-yellow-cupcakes.html

Buttercream recipe:

http://winniemsfong.blogspot.com/2012/02/my-first-3d-club-penguin-fondant-cake.html

 

Marshmallow fondant recipe:

http://winniemsfong.blogspot.com/2012/02/my-first-3d-club-penguin-fondant-cake.html

Lights are up! Birthday boy is ready for blowing the candles!

椰汁黑糯米糕Coconut milk black glutinous rice cake

椰汁紫米軟糕

【材料】 

　　 

　　黑糯米60克，水4杯，椰汁1杯，粟粉120 克，清水1/2杯，砂糖120克

　　 

　　【做法】 

　　 

　　 1. 洗净黑糯米，用 4 杯清水泡浸 4 小时。 

　　 2. 将黑糯米连泡浸用的水一起煮 20-25 分钟至软透。 

　　 3. 椰汁与粟粉拌匀，备用。 

　　 4. 将糖与清水煮溶，加入粟粉椰汁，快手搅成糊状，再加入已煮熟的黑糯米。 

　　 5. 放入已涂油之盆中压平，待冻切件