tag:blogger.com,1999:blog-10745095892435087352024-02-08T11:13:00.495+08:00Sweet Stuff 这个世界,最不能辜负的就是甜点!
Life is short. Eat dessert first~ ;D
Sharmaine Siah ❥http://www.blogger.com/profile/08439264792603682078noreply@blogger.comBlogger31125tag:blogger.com,1999:blog-1074509589243508735.post-21842487717748444962020-04-04T14:08:00.002+08:002020-04-04T14:08:34.232+08:00Melting Moments (4 ingredients, Eggless Butter Cookies)<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZMpShwmHY_NRvn34B8Y4Zs-73pvGhvyLIuklVNlS_F1RE8D28ozdWnpK3B1eA1_vd6KIhgBYYK3u8gzRnm8L8ekJx0TysQtiU3fZLwbtxTb1i6E1Bi_vUhyphenhyphenDLDMo6UvbyG-37b4-kKlA/s1600/Screenshot+%252862%2529.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1225" data-original-width="1229" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZMpShwmHY_NRvn34B8Y4Zs-73pvGhvyLIuklVNlS_F1RE8D28ozdWnpK3B1eA1_vd6KIhgBYYK3u8gzRnm8L8ekJx0TysQtiU3fZLwbtxTb1i6E1Bi_vUhyphenhyphenDLDMo6UvbyG-37b4-kKlA/s320/Screenshot+%252862%2529.png" width="320" /></a></div>
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Melting Moments are butter cookies or cornstarch cookies that melt in your mouth and make you want more~ They're so simple and requires only 4-5 ingredients! (the hardest part might be piping but you can also simply scoop them onto the baking sheet if piping is too much hassle for you)</div>
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<b>Level:</b> Easy- Moderate</div>
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<b>Makes:</b> around 32 cookies</div>
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<u><b>Ingredients: </b></u></div>
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<ul>
<li>350g unsalted butter, soft/ in room temperature</li>
<li>85g icing sugar</li>
<li>1/2 tsp vanilla extract (optional)</li>
<li>300g plain flour</li>
<li>50g cornflour/ cornstarch</li>
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<i>Variations: You can also add in chocolate chips/ chopped nuts. Just fold them into the mixture at the end of Step 3.</i></div>
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<u><b>Directions</b></u></div>
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<ol>
<li>Combine the plain flour and cornflour.</li>
<li>In another bowl, use an electric hand mixer to mix the butter and icing sugar until smooth. Add in the vanilla extract if you choose to use it. </li>
<li>Gradually add the flour mixture into the butter mixture and fold with a spatula until well blended. </li>
<li>Line baking sheet with parchment paper. If you wanna pipe it, continue to next step. If you wanna scoop them by hand, skip to Step 7.</li>
<li>Immediately insert a portion of the mixture into a piping bag with a star shaped piping tip and pipe in circular motion from the outside to the middle of the cookies. When you end, you want to lean the piping tip close to the baking paper and squeeze until the mixture sticks well to the paper and then press it down slightly before lifting up your piping bag.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Qwey2cL6GtwKGLnqOWv2wzySjJO-4lX2VtXahqUZTQeD9aZrb2KrJ7nFn8YR6LV82NOFemotUJpCGJZVZOUak49bn5dIYmEbFTOXfNGr-PgLmH_99AcVFxerfCPZe0W_Ry-2po-6p4g/s1600/IMG_2930.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Qwey2cL6GtwKGLnqOWv2wzySjJO-4lX2VtXahqUZTQeD9aZrb2KrJ7nFn8YR6LV82NOFemotUJpCGJZVZOUak49bn5dIYmEbFTOXfNGr-PgLmH_99AcVFxerfCPZe0W_Ry-2po-6p4g/s320/IMG_2930.jpg" width="320" /></a></div>
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6. Chill the piped cookies in the fridge for about half an hour. Preheat the oven to 180C. Bake the cookies for 15-20 minutes or until the edges are golden brown. Skip to Step 9.</div>
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7. Chill the dough in the fridge for about half an hour. Preheat the oven to 180C.</div>
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8. Roll the dough into little balls or scoop the dough using two teaspoons and drop them onto the baking sheet. Gently press down the dough with your fingers or using a fork for nicer shape. Leave them about one inch apart. Bake for 15-20 minutes or until the edges are golden brown.</div>
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9. Allow them to cool for 10 minutes before serving. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCp577wDComQcmmLLRJSoKSizWNQOGVNd1N9__gTiZBI10qukuuYGuu3lfeHxbevWXVV-AzqR1DA0Fx-qKUZj2QnwRwz2xT3Xn08FHIrYey7SuvbOHmkET35j1aZJXp8bNFwRdUqGAyWs/s1600/IMG_2931.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCp577wDComQcmmLLRJSoKSizWNQOGVNd1N9__gTiZBI10qukuuYGuu3lfeHxbevWXVV-AzqR1DA0Fx-qKUZj2QnwRwz2xT3Xn08FHIrYey7SuvbOHmkET35j1aZJXp8bNFwRdUqGAyWs/s320/IMG_2931.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt1frrGpVHCWcQJ7ojAFnTHf40T5R6hQH3P4-aVQqeB28eTBjRpB7fLVmcXihSazwITqeDVjhnM1Glnt6MVPMXR2Ta48ICcg74embCw2NOt9cAVm5TflkQE3kfgyBZm6_TnBu4HrHZDcg/s1600/IMG_2932.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt1frrGpVHCWcQJ7ojAFnTHf40T5R6hQH3P4-aVQqeB28eTBjRpB7fLVmcXihSazwITqeDVjhnM1Glnt6MVPMXR2Ta48ICcg74embCw2NOt9cAVm5TflkQE3kfgyBZm6_TnBu4HrHZDcg/s320/IMG_2932.jpg" width="240" /></a></div>
Sharmaine Siah ❥http://www.blogger.com/profile/08439264792603682078noreply@blogger.com0tag:blogger.com,1999:blog-1074509589243508735.post-73013820866200541132020-04-02T16:13:00.001+08:002020-04-02T16:30:25.564+08:00Banana Chiffon Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiob9KyG6uPAIzTF4Ewcpq3pZWSFw_4VE_HVg5qHYWo4uJ_lM-fJbUyGbml4Lq4zq_YpaSXJ_e6eoq26LYMygt7bnke38vkk2it_baesc_xwz6NQXqsoQMt1E03g_KpB3UgVrNYusMF_OA/s1600/WhatsApp+Image+2020-04-02+at+4.22.17+PM.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="810" data-original-width="1080" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiob9KyG6uPAIzTF4Ewcpq3pZWSFw_4VE_HVg5qHYWo4uJ_lM-fJbUyGbml4Lq4zq_YpaSXJ_e6eoq26LYMygt7bnke38vkk2it_baesc_xwz6NQXqsoQMt1E03g_KpB3UgVrNYusMF_OA/s320/WhatsApp+Image+2020-04-02+at+4.22.17+PM.jpeg" width="320" /></a></div>
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Have you ever experienced a time where all the bananas you have are getting ripe faster than you can consume them? Give this recipe a go! This banana cake is fluffy, soft and full of banana flavour.</div>
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[Adapted and modified from <a href="https://youtu.be/5oPWHc87g7U" target="_blank">Kathrine Kwa's Banana Chiffon Cake recipe</a> ]</div>
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Level: Intermediate</div>
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<u><b>Ingredients</b></u></div>
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<li>5 egg yolks</li>
<li>50ml milk</li>
<li>50ml oil</li>
<li>150g banana (about 2 big ones), mashed</li>
<li>120g flour</li>
<li>1/4 tsp salt</li>
<li>a handfull of dark chocolate chips (optional)</li>
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<li>5 egg whites</li>
<li>90g sugar </li>
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<b><u>Directions</u></b></div>
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1. Preheat the oven to 150C. </div>
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2. Separate the eggs into whites and yolks in two big bowls.</div>
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3. In the bowl with only yolks, add in milk, oil, mashed banana and combine.</div>
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4. Add in the flour and salt and mix until combined. Next, fold the chocolate chips into the mixture. </div>
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5. In the other bowl with only whites, beat with electric mixer until foamy. Then, slowly add in the sugar in 3 batches while continue beating until stiff peaks form.</div>
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6. <span style="background-color: #ffffe5; color: #333333; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 14.49px;">Combine the egg white mixture into the egg yolk mixture in 2-3 batches by folding it gently to prevent breaking the air bubbles. Continue until no visible white patches can be seen.</span></div>
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<span style="background-color: #ffffe5; color: #333333; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 14.49px;">7. </span><span style="color: #333333; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif;"><span style="font-size: 14.49px;">Pour the mixture into a cake pan and bake on the lower rack for 45 minutes at 150C then at 180C for another 10 minutes or until a toothpick inserted in the middle comes out clean.</span></span></div>
Sharmaine Siah ❥http://www.blogger.com/profile/08439264792603682078noreply@blogger.com0tag:blogger.com,1999:blog-1074509589243508735.post-29138570976291290692019-10-02T19:43:00.001+08:002019-10-02T21:41:32.170+08:00Chocolate Overnight Oats (4 ingredients)<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifE3FrCJyU7w4CQdGTUTFAInL0w7yCvVYwSnu8467JLvadpBPhx56xvU68cVusVK5eV7lmB7Ki9YueSjUoQqmxS8bo9iI6Spw6bGE9I1ETMKyORb1qcxDKjIyyF9rmxvfphFvaG_8vF-A/s1600/IMG_9919.PNG" imageanchor="1" style="display: inline; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1334" data-original-width="750" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifE3FrCJyU7w4CQdGTUTFAInL0w7yCvVYwSnu8467JLvadpBPhx56xvU68cVusVK5eV7lmB7Ki9YueSjUoQqmxS8bo9iI6Spw6bGE9I1ETMKyORb1qcxDKjIyyF9rmxvfphFvaG_8vF-A/s640/IMG_9919.PNG" width="356" /></a></div>
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After more than a year, i'm finally back! I know that i'm late in this game but i've only recently tried overnight oats and instantly fell in love with it. (and you're probably tired of seeing it countless times on my insta story) </div>
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Overnight oats are healthy, quick and easy to make. One cup of oatmeal contains about 150 calories, 4 grams of fiber (about half soluble and half insoluble), and 6 grams of protein. In addition to fiber, oatmeal is rich in thiamine, magnesium, phosphorus, zinc, manganese, selenium, and iron. [yes i just copied that from Google, duh 😂]<br />
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This can be eaten as a dessert/snack or for breakfast. Overnight oats does not require cooking and is perfect for busy mornings. Not to mention this recipe only requires 4 ingredients! How simple~ 😍<br />
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This delicious recipe is a guaranteed no fail recipe. </div>
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Level: Extremely Easy </div>
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Serves: 1</div>
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<b><u>Ingredients</u></b><b><u>:</u></b></div>
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<li>4 tablespoons quick/instant oats </li>
<li>4 tablespoons milk (of your choice) </li>
<li>½ tablespoon honey</li>
<li>½ tablespoon unsweetened cocoa powder</li>
<li>sliced fruit of your choice (optional)</li>
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<i>Notes: </i></div>
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<i>Any oat would be fine. I use quick/instant oats because they're softer but you can use regular oats if you like more texture.</i></div>
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(you can make however much you want as long as the ratio of oats, milk, honey and cocoa are in an 8:8:1:1 ratio)</div>
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<b><u>Directions:</u></b></div>
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I usually mix the dry ingredients (oats & cocoa powder) first in the container that I want to store them in. </div>
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Then i'll mix the wet ingredients (milk & honey) in a separate small bowl until well combined before pouring it into the dry ingredients. Mix them well and spread it evenly across the container to make sure all the oats get to absorb the same amount of liquid.</div>
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Put the lid on and keep it in the refrigerator for around 12 hours before consuming. </div>
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Serve it cold (makes it taste like chocolate pudding) with some sliced fruits as topping. 😋</div>
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Sharmaine Siah ❥http://www.blogger.com/profile/08439264792603682078noreply@blogger.com0tag:blogger.com,1999:blog-1074509589243508735.post-8559984601973140022018-01-09T22:39:00.000+08:002018-01-09T22:48:22.452+08:003 Ingredient Microwave Truffles<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUE2FL1uS0M0bHCNXkvMDh50zfhE-9uEtHoWXoxhnLgp-zua9NAd-BCOEU6t4HW6n2TY6atdF0jGzH_ZpIvKJJsepS5skVWfbHZJs23S0UASte0V6M5u0nbiCcIsCZariTn3qb9jX1V6Q/s1600/WhatsApp+Image+2018-01-09+at+10.43.58+PM.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="864" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUE2FL1uS0M0bHCNXkvMDh50zfhE-9uEtHoWXoxhnLgp-zua9NAd-BCOEU6t4HW6n2TY6atdF0jGzH_ZpIvKJJsepS5skVWfbHZJs23S0UASte0V6M5u0nbiCcIsCZariTn3qb9jX1V6Q/s320/WhatsApp+Image+2018-01-09+at+10.43.58+PM.jpeg" width="256" /></a></div>
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So easy to make and so satisfying! Perfect for Valentine's Day~ (or a day of binge watching everything on YouTube at home when its THAT time of the month)<br />
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Level: Extremely Easy<br />
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<b>Ingredients:</b><br />
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<li>150g good quality dark chocolate, roughly chopped (at least 62% cacao)</li>
<li>100g whipping cream or heavy cream</li>
<li>a splash of rum or brandy (optional)</li>
<li>unsweetened cocoa powder (for coating)</li>
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<i>Note: any amount of chocolate works as long as it is at a 3:2 ratio to the cream</i></div>
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<b>Directions: </b><br />
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<li>Put the cream and dark chocolate in a microwave-safe bowl and microwave for 1 minute 30 seconds, stirring every 30 seconds. Remove and stir until smooth. Leave to cool, cover with clingfilm and leave to set in the fridge for 2-3 hours, until firm.</li>
<li>Remove from the fridge. Using a teaspoon, scoop out spoonfuls of the mixture, roll into balls and then roll them in cocoa powder. (you can also roll them in confectioner's sugar or your choice of chopped nuts)</li>
<li>Use a fork to lift them out of the cocoa powder and leave in fridge to set for a few hours. (or consume immediately if you cant wait that long)</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiqCO27YC7n-VqGsLhIE9WtrBpyDQE-jp9keOl5fA5c8GSOa4xDNDYkBCcihWAwMnSQ4LE7f64sp9V3E-aKltaeItzEadwhrTaGnZFMOcfU-5l23tgmqpcBXBQU0-uN3o_sktEiELV3Us/s1600/WhatsApp+Image+2018-01-09+at+10.43.58+PM%25281%2529.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="810" data-original-width="1080" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiqCO27YC7n-VqGsLhIE9WtrBpyDQE-jp9keOl5fA5c8GSOa4xDNDYkBCcihWAwMnSQ4LE7f64sp9V3E-aKltaeItzEadwhrTaGnZFMOcfU-5l23tgmqpcBXBQU0-uN3o_sktEiELV3Us/s320/WhatsApp+Image+2018-01-09+at+10.43.58+PM%25281%2529.jpeg" width="320" /></a></div>
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<i>My confectioner's sugar melts so it looks moldy but you can get the non melting one.</i></div>
Sharmaine Siah ❥http://www.blogger.com/profile/08439264792603682078noreply@blogger.com0tag:blogger.com,1999:blog-1074509589243508735.post-77366840884446998092017-10-06T11:49:00.001+08:002018-01-08T13:23:03.437+08:00Easy Moist Carrot Cake with Brown Sugar Cream Cheese Frosting<img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRrr6Sy0zOaFfJiS1x5JOKxR5dMHrCt9D46HGsQdxDPNO8_JJFFeWL5SrbiNWo9GYX407aODoT2u71QQDRQX6Rzng2XVvUgos44CNp8lz0WRFo7tqWj3_HhXLxc6ULM0h3P8UNUgWWmJo/" /><br />
Try this classic carrot cake recipe and you'll be amazed by how easy it is to make! For my personal preference, i have opted for a frosting recipe that is less buttery and uses brown sugar instead of regular sugar or icing sugar.<br />
[Adapted and slightly modified from: <a href="http://eugeniekitchen.com/easy-moist-carrot-cake/" target="_blank">Eugenie Kitchen's moist carrot cake recipe</a>]<br />
Level: easy<br />
<b>Ingredients:</b><br />
<ul>
<li> 1 cup + 2 tablespoons flour (150 g)</li>
<li>1/2 teaspoon ground cinnamon</li>
<li>1/2 teaspoon allspice</li>
<li>1/2 teaspoon baking powder</li>
<li>1/4 teaspoon baking soda</li>
<li>1/4 teaspoon salt</li>
<li>1/2 cup soft dark brown sugar (100 g)</li>
<li>1/3 cup vegetable oil (80 ml)</li>
<li>2 eggs</li>
<li>1 medium carrot, grated (120 g)</li>
<li>zest of 1 orange (optional)</li>
<li>1/2 cup chopped walnut (60 g)</li>
<li>2 tablespoons raisins </li>
</ul>
Cream cheese frosting:<br />
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<li>20 g butter</li>
<li>1/4 cup brown sugar</li>
<li>75 g cream cheese </li>
</ul>
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<b>Directions:</b></div>
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<li>Preheat the oven to 170° C. </li>
<li>Grate the carrot, zest the orange, roughly chop the walnuts and set aside. </li>
<li>In a bowl, combine the dry ingredients (first 6 ingredients) and set aside.</li>
<li>In a separate bowl, whisk the soft dark brown sugar and vegetable oil. Then, stir in the eggs one at a time.</li>
<li>Pour the dry ingredients into wet mixture all at once. Fold until combined.</li>
<li>Next, fold in the grated carrot, roughly chopped walnuts, orange zest and raisins.</li>
<li>Pour the mixture into a greased 9 inch square pan and bake for 45 minutes.</li>
<li>For the cream cheese frosting, cream together the 3 ingredients in a mixing bowl. (preferably using a hand/electric mixer) </li>
<li>Spread the cream cheese onto the carrot cake after the cake has cooled to room temperature.</li>
</ol>
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Sharmaine Siah ❥http://www.blogger.com/profile/08439264792603682078noreply@blogger.com0tag:blogger.com,1999:blog-1074509589243508735.post-88942691490588355562017-10-06T10:58:00.000+08:002017-10-06T10:58:30.635+08:00Lemon Chiffon CakeThis cake is light, lemony and refreshing!<br />
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[Adapted and slightly modified from: <a href="https://www.youtube.com/channel/UCYi_Pdn4GGD-kSq7pwvrZ1Q" target="_blank">Ashley Anixter's youtube channel</a>]<br />
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Level: intermediate<br />
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<b>Ingredients:</b><br />
<ul>
<li>7 eggs</li>
<li>1/2 c lemon juice</li>
<li>2 1/2 c flour</li>
<li>1 1/2 c sugar</li>
<li>1/4 c oil</li>
<li>1/4 c water</li>
<li>1 tbs baking powder</li>
<li>1 tsp lemon zest</li>
<li>a pinch of salt</li>
</ul>
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<b>Directions: </b></div>
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<ol>
<li>Preheat the oven to 160℃.</li>
<li>Separate the eggs into whites and yolks into different bowls.</li>
<li>Pour a splash of the lemon juice into the egg whites and beat with an electric mixer until stiff peaks.</li>
<li>Combine all remaining ingredients with the egg yolks and mix until smooth.</li>
<li>Combine the egg white mixture into the egg yolk mixture in 2-3 batches by folding it gently to prevent breaking the air bubbles. Continue until no visible white patches can be seen.</li>
<li>Pour the mixture into a chiffon cake pan and bake for 40-45 minutes. </li>
</ol>
</div>
Sharmaine Siah ❥http://www.blogger.com/profile/08439264792603682078noreply@blogger.com0tag:blogger.com,1999:blog-1074509589243508735.post-60439340434354222512017-05-10T23:02:00.001+08:002017-05-10T23:05:07.126+08:00Japanese Style Lemon Cheesecake <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT87hx2fzMxOFFKNy9miyNIIi1yYhK7l5UFbp2IWR2z7C24Zgp1tf1v1JCG4gbNDNtwDQzlXmGp6r_F7YQCvra4Al-sNWCOqc2vOvJbUK9Xz1PqM2oQwdRMOZB0dVQIWcH_4ig_3DCtQo/s1600/WhatsApp+Image+2017-05-10+at+10.16.57+PM.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT87hx2fzMxOFFKNy9miyNIIi1yYhK7l5UFbp2IWR2z7C24Zgp1tf1v1JCG4gbNDNtwDQzlXmGp6r_F7YQCvra4Al-sNWCOqc2vOvJbUK9Xz1PqM2oQwdRMOZB0dVQIWcH_4ig_3DCtQo/s320/WhatsApp+Image+2017-05-10+at+10.16.57+PM.jpeg" width="270" /></a></div>
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A lemony version of the regular Japanese cheesecake.<br />
<br />
Checkout my Japanese cheesecake recipe here:<br />
<a href="http://sharmainesiahsweetstuff.blogspot.my/2015/04/japanese-cheesecake.html" target="_blank">Japanese cheesecake</a><br />
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<br />
<br />
[Adapted and slightly modified from: ieatishootipost.sg]<br />
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Level: Intermediate<br />
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<b>Ingredients:</b><br />
<br />
<ul>
<li>6 egg yolks</li>
<li>250 g cream cheese</li>
<li>70 g sugar (half of total 140 g)</li>
<li>60 g butter</li>
<li>100 ml milk</li>
<li>1 tbsp lemon juice</li>
<li>1 tsp lemon zest</li>
<li>60 g flour</li>
<li>20 g cornflour</li>
<li>6 egg whites</li>
<li>1/4 tsp cream of tartar </li>
<li>70 g sugar (half of total 140 g)</li>
</ul>
<div>
<b>Directions:</b></div>
<div>
<span style="font-family: inherit;">1. Preheat oven to 200</span><span style="background-color: white; color: #222222; font-family: "roboto" , "arial" , sans-serif; font-size: 16px;">℃.</span></div>
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<span style="background-color: white; color: #222222;"><span style="font-family: inherit;">2. Grease an 8-inch cake pan and line the bottom with baking paper.</span></span></div>
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<span style="background-color: white; color: #222222;"><span style="font-family: inherit;">3. Whisk cream cheese until smooth.</span></span></div>
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<span style="background-color: white; color: #222222;"><span style="font-family: inherit;">4. Add the yolks and 70 g of the sugar and mix well.</span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: #222222;">5. </span><span style="color: #222222;">Warm milk and butter in microwave or stove then whisk into batter.</span></span></div>
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<span style="font-family: inherit;"><span style="color: #222222;">6. </span><span style="color: #333333;">Add lemon juice, lemon zest, a pinch of salt and mix well.</span></span></div>
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<span style="color: #333333; font-family: inherit;">7. Sift both types of flour into the mixture and fold until combined. </span></div>
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<span style="color: #333333; font-family: inherit;">8. In another bowl, whisk whites with an electric mixer until foamy. Add cream of tartar and continue beating while gradually adding the remaining 70 g of sugar until soft peaks.</span></div>
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<span style="color: #333333; font-family: inherit;">9. Gently fold the whites into the yolk batter until no visible white patches. </span></div>
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<span style="color: #333333; font-family: inherit;">10. Pour into cake pan and tap pan on counter to release trapped air bubbles.</span></div>
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<span style="color: #333333; font-family: inherit;">11. In preheated oven, bake in water bath for 15 minutes and lower to 160</span><span style="background-color: white; color: #222222; font-family: "roboto" , "arial" , sans-serif; font-size: 16px;">℃</span><span style="color: #333333; font-family: inherit;"> continue to bake for another 40 minutes.</span></div>
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<span style="color: #333333; font-family: inherit;">12. Allow cheesecake to cool and serve chilled.</span></div>
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<br />Sharmaine Siah ❥http://www.blogger.com/profile/08439264792603682078noreply@blogger.com0tag:blogger.com,1999:blog-1074509589243508735.post-32618438244023565642017-05-09T21:41:00.001+08:002017-05-10T23:06:18.615+08:00Lemon Cheesecake <img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5NWFToIwIYEF6Q2RdG9HRUTe4G8bGN3i5PJ1wuLdPfQzJSc3_oqorqBFaEuFPqERV16KLTF7c1M4A_GOqrJZwyVPi7Bu8YOg8GrLFLmgRKfswrsK6EgGAvck_R5Fk54mLIVOjf1kTjzI/" /><br />
<br />
UPDATE:<br />
Checkout my new <a href="http://sharmainesiahsweetstuff.blogspot.my/2017/05/japanese-lemon-cheesecake.html" target="_blank">Japanese Style Lemon Cheesecake </a><br />
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[Adapted and slightly modified from: yummy.ph]<br />
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Level: Intermediate<br />
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<b>Ingredients:</b><br />
<br />
<ul>
<li>1 cup crushed graham crackers</li>
<li>1/4 cup melted butter</li>
<li>2 tablespoons sugar</li>
<li>250 grams cream cheese</li>
<li>1/2 cup sugar</li>
<li>2 eggs</li>
<li>1/2 cup heavy cream</li>
<li>30-40 milliliters pure lemon juice (adjust according to own preference) </li>
<li>1 tablespoon flour</li>
</ul>
<br />
<br />
<b>Directions:</b><br />
<br />
<ol>
<li>Preheat the oven to 180C.</li>
<li>For the crust, stir the graham crumbs, sugar and melted butter until evenly combined and press this into the bottom of an ungreased 6-inch spring-form pan.</li>
<li>Bake this for 10 minutes, then allow to cool. </li>
<li>For the cheesecake, beat cream cheese in a bowl and add sugar. Add eggs one at a time then add heavy cream, lemon juice, and flour. Mix until well-combined.</li>
<li>Pour the filling onto the cooled crust and bake in a waterbath at 160C for 40 minutes.</li>
<li>Allow cake to chill completely before cutting, or else it'll turn out like mine in the picture below.<img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY2xB2i0zaFxfQNgGSY2EEJxZHuPaV8MBDZEuUQLjXX-DtOHqovvHOkR6LPMqNzi7r5cdn9Os4X1NWJ4QhPUV_Vop9HTv8CYb4Xs8Y2jf60iCsaVA9T0FjOGmZguc-VeITt9oeEttTxl8/" /></li>
</ol>
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<br />Sharmaine Siah ❥http://www.blogger.com/profile/08439264792603682078noreply@blogger.com0tag:blogger.com,1999:blog-1074509589243508735.post-37992071005273070212016-11-21T12:35:00.002+08:002017-05-10T23:08:10.578+08:00Crème Caramel (5 ingredients) <div class="separator" style="clear: both; text-align: center;">
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<a href="https://www.blogger.com/blogger.g?blogID=1074509589243508735" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://www.blogger.com/blogger.g?blogID=1074509589243508735" imageanchor="1" style="clear: right; color: #454545; float: right; font-family: ".sf ui text"; font-size: 17px; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe9Q0Nzdfi_wS8pDkVev2TgPh4ucM2TX863YzOfYRV9otYO59Kt20IHLOSdGYy7e5OUzSFdkedDL3twalk8uH7TDyYrWeZPYm232K12pbIK1WoEXdWraWyQQfTl1VkfMWMNHYHhTX9Stk/s1600/WhatsApp+Image+2016-11-21+at+12.45.15+PM.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe9Q0Nzdfi_wS8pDkVev2TgPh4ucM2TX863YzOfYRV9otYO59Kt20IHLOSdGYy7e5OUzSFdkedDL3twalk8uH7TDyYrWeZPYm232K12pbIK1WoEXdWraWyQQfTl1VkfMWMNHYHhTX9Stk/s1600/WhatsApp+Image+2016-11-21+at+12.45.15+PM.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe9Q0Nzdfi_wS8pDkVev2TgPh4ucM2TX863YzOfYRV9otYO59Kt20IHLOSdGYy7e5OUzSFdkedDL3twalk8uH7TDyYrWeZPYm232K12pbIK1WoEXdWraWyQQfTl1VkfMWMNHYHhTX9Stk/s320/WhatsApp+Image+2016-11-21+at+12.45.15+PM.jpeg" width="320" /></a></div>
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<div style="color: rgb(69 , 69 , 69); font-family: ".sf ui text"; font-size: 17px; line-height: normal;">
<span style="font-family: ".sfuitext"; font-size: 17pt;">One of the creamiest desserts ever created. </span></div>
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<div style="color: rgb(69 , 69 , 69); font-family: ".sf ui text"; font-size: 17px; line-height: normal;">
<span style="font-family: ".sfuitext"; font-size: 17pt;">Check out my 2 other Crème Caramel recipes:</span></div>
<div style="line-height: normal;">
<a href="http://sharmainesiahsweetstuff.blogspot.my/2014/04/creme-caramel.html" target="_blank">Creme Caramel </a></div>
<div style="line-height: normal;">
<a href="http://sharmainesiahsweetstuff.blogspot.my/2015/07/creme-caramel-3-ingredients.html" target="_blank">3 Ingredients Creme Caramel</a></div>
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<a href="https://www.blogger.com/blogger.g?blogID=1074509589243508735" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://www.blogger.com/blogger.g?blogID=1074509589243508735" imageanchor="1" style="clear: right; color: #454545; float: right; font-family: ".sf ui text"; font-size: 17px; margin-bottom: 1em; margin-left: 1em;"></a><span style="font-family: ".sfuitext"; font-size: 17pt;"></span><br /></div>
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<div style="color: rgb(69 , 69 , 69); font-family: ".sf ui text"; font-size: 17px; line-height: normal;">
<span style="font-family: ".sfuitext"; font-size: 17pt;">[Adapted and slightly modified from: Tastemade]</span></div>
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<span style="font-family: ".sfuitext"; font-size: 17pt;">Level: Easy</span></div>
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<span style="font-family: ".sfuitext"; font-size: 17pt;">Makes: 4-5 in 2oz ramekins </span></div>
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<span style="font-family: ".sfuitext"; font-size: 17pt;"></span><br /></div>
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<span style="font-family: ".sfuitext-bold"; font-size: 17pt; font-weight: bold;">Ingredients:</span></div>
<div style="color: rgb(69 , 69 , 69); font-family: ".sf ui text"; font-size: 17px; line-height: normal;">
<span style="font-family: ".sfuitext"; font-size: 17pt;">Caramel</span></div>
<ul>
<li style="color: rgb(69 , 69 , 69); font-family: ".sf ui text"; font-size: 17px; line-height: normal; margin: 0px;"><span style="font-family: Menlo-Regular; font-size: 10pt;"></span><span style="font-family: ".sfuitext"; font-size: 17pt;">80g sugar</span></li>
</ul>
<div style="color: rgb(69 , 69 , 69); font-family: ".sf ui text"; font-size: 17px; line-height: normal;">
<span style="font-family: ".sfuitext"; font-size: 17pt;">Creme</span></div>
<ul>
<li style="color: rgb(69 , 69 , 69); font-family: ".sf ui text"; font-size: 17px; line-height: normal; margin: 0px;"><span style="font-family: Menlo-Regular; font-size: 10pt;"></span><span style="font-family: ".sfuitext"; font-size: 17pt;">60ml double cream</span></li>
<li style="color: rgb(69 , 69 , 69); font-family: ".sf ui text"; font-size: 17px; line-height: normal; margin: 0px;"><span style="font-family: Menlo-Regular; font-size: 10pt;"></span><span style="font-family: ".sfuitext"; font-size: 17pt;">¼ can condensed milk</span></li>
<li style="color: rgb(69 , 69 , 69); font-family: ".sf ui text"; font-size: 17px; line-height: normal; margin: 0px;"><span style="font-family: Menlo-Regular; font-size: 10pt;"></span><span style="font-family: ".sfuitext"; font-size: 17pt;">120ml milk</span></li>
<li style="color: rgb(69 , 69 , 69); font-family: ".sf ui text"; font-size: 17px; line-height: normal; margin: 0px;"><span style="font-family: Menlo-Regular; font-size: 10pt;"></span><span style="font-family: ".sfuitext"; font-size: 17pt;">1 egg yolk</span></li>
<li style="color: rgb(69 , 69 , 69); font-family: ".sf ui text"; font-size: 17px; line-height: normal; margin: 0px;"><span style="font-family: Menlo-Regular; font-size: 10pt;"></span><span style="font-family: ".sfuitext"; font-size: 17pt;">2 eggs</span></li>
</ul>
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<span style="font-family: ".sfuitext-bold"; font-size: 17pt; font-weight: bold;">Directions:</span></div>
<ol>
<li style="color: rgb(69 , 69 , 69); font-family: ".sf ui text"; font-size: 17px; line-height: normal; margin: 0px;"><span style="font-family: ".sfuitext"; font-size: 17pt;">Pre heat the oven to 160</span><span style="font-family: ".helveticaneueinterface-regular"; font-size: 17pt;">℃</span><span style="font-family: ".sfuitext"; font-size: 17pt;">.</span></li>
<li style="color: rgb(69 , 69 , 69); font-family: ".sf ui text"; font-size: 17px; line-height: normal; margin: 0px;"><span style="font-family: ".sfuitext"; font-size: 17pt;">Beat all of the creme ingredients together in a mixing bowl.</span></li>
<li style="color: rgb(69 , 69 , 69); font-family: ".sf ui text"; font-size: 17px; line-height: normal; margin: 0px;"><span style="font-family: ".sfuitext"; font-size: 17pt;">For the caramel, heat up the sugar in a saucepan, stirring to dissolve and leave to caramelise on med/ high heat for about 5 mins or until it turns a shade or two lighter than the colour you desire. (Don't worry it'll continue to brown further)</span></li>
<li style="color: rgb(69 , 69 , 69); font-family: ".sf ui text"; font-size: 17px; line-height: normal; margin: 0px;"><span style="font-family: ".sfuitext"; font-size: 17pt;">Immediately pour a thin layer into your ramekins and swirl very quickly (as it will harden) and leave to set hard. </span></li>
<li style="color: rgb(69 , 69 , 69); font-family: ".sf ui text"; font-size: 17px; line-height: normal; margin: 0px;"><span style="font-family: ".sfuitext"; font-size: 17pt;">Pour the creme mixture into the ramekins and place on a large baking tray of boiling water (bain-marie).</span></li>
<li style="color: rgb(69 , 69 , 69); font-family: ".sf ui text"; font-size: 17px; line-height: normal; margin: 0px;"><span style="font-family: ".sfuitext"; font-size: 17pt;">Bake for about 30 mins, leave to cool and refrigerate for at least 6 hours or overnight.</span></li>
<li style="color: rgb(69 , 69 , 69); font-family: ".sf ui text"; font-size: 17px; line-height: normal; margin: 0px;"><span style="font-family: ".sfuitext"; font-size: 17pt;">To serve, loosen the custard with a thin knife around the sides, turn the ramekin upside down onto another plate and tap out the baked creme caramel. The caramel should drizzle down the sides, forming a caramel puddle.</span></li>
</ol>
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Sharmaine Siah ❥http://www.blogger.com/profile/08439264792603682078noreply@blogger.com0tag:blogger.com,1999:blog-1074509589243508735.post-89721965443345051982015-08-13T19:50:00.001+08:002017-05-10T23:09:50.810+08:00Easy 3 Minutes Microwave Nutella Mug Cake<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSt1fQqjPwp4TlJJc7g5zYcO2eGkNIZ0rbEiiqlLFXAjgML5V0S-FUKmzGxfJ3EJ8tFZVW-AV3RXakP4Sn1NjJAnO9TNnenl4vkPn3BrW_ufQ7mHKDW75Ht3VZvyRmofNkP7nYWNQzbjE/s640/blogger-image-991705202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSt1fQqjPwp4TlJJc7g5zYcO2eGkNIZ0rbEiiqlLFXAjgML5V0S-FUKmzGxfJ3EJ8tFZVW-AV3RXakP4Sn1NjJAnO9TNnenl4vkPn3BrW_ufQ7mHKDW75Ht3VZvyRmofNkP7nYWNQzbjE/s640/blogger-image-991705202.jpg" /></a></div>
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Happy Birthday to myself~ Yeap, today's ma birthday! So let me present you with an early recipe (earlier than my usual recipe release date) that is quite similar to the first recipe i blogged about... </div>
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This time, we're substituting a part of the cocoa powder with Nutella. The aroma of this rich and nutty cake reaches you before it even visually comes in sight. And what more, it takes less than 10 minutes in total to make this! </div>
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I can guarantee you that this tastes a lot better than how it looks~ (And fluffier than you think) Words can't describe this really, so let's get started! You should be able to savour what i was trying to describe in 10~ ;)</div>
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UPDATE (similar recipe):<br />
<a href="http://sharmainesiahsweetstuff.blogspot.com/2014/04/easy-3-minutes-chocolate-mug-cake.html?m=1" target="_blank">Easy 3 Minutes Microwave Chocolate Mug Cake</a></div>
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Level: Easy </div>
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<div>
<b>Ingredients:</b></div>
<div>
• 4 tbs self raising flour</div>
<div>
• 3 tbs Nutella </div>
<div>
• 1 tbs cocoa powder</div>
<div>
• 1 tbs sugar</div>
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• 1 egg</div>
<div>
• 3 tbs milk</div>
<div>
• 3 tbs melted butter or vegetable oil</div>
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<b>Instructions:</b></div>
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1. Mix all ingredients well in a large mug.</div>
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2. Put it into the microwave for 3 minutes on max, pausing every 10 seconds after the 2nd minute to check.</div>
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3. Remove from microwave when the cake is just set. Sprinkle on some icing sugar or serve with whipped cream or a scoop of ice cream.</div>
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ENJOY!</div>
Sharmaine Siah ❥http://www.blogger.com/profile/08439264792603682078noreply@blogger.com0tag:blogger.com,1999:blog-1074509589243508735.post-77166800420826585352015-07-25T16:09:00.002+08:002017-05-10T23:11:25.317+08:00Crème Caramel 🍮 (3 ingredients)<div>
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Crème Caramel is a French upside-down flan or custard dessert with a layer of soft caramel on top and has delicately silky and smooth texture. </div>
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This is my second Crème Caramel recipe~ Check out my first: http://sharmainesiahsweetstuff.blogspot.com/2014/04/creme-caramel.html?m=1<br />
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UPDATE:<br />
NEW! <a href="http://sharmainesiahsweetstuff.blogspot.my/2016/11/creme-caramel-5-ingredients.html" target="_blank">5 Ingredients Creme Caramel</a></div>
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Level: Intermediate </div>
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Makes: 4 in 2oz ramekins</div>
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<b>Ingredients:</b></div>
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(Caramel)</div>
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• ¼ cup sugar</div>
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• 1 tbs water</div>
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(Custard)</div>
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• 220ml milk</div>
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• 2 eggs</div>
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• 60g sugar</div>
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• a pinch of salt (optional)</div>
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• ½ tsp vanilla extract (optional)</div>
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1. For the caramel, pour both ingredients into a sauce pan. Cook on medium heat, stirring constantly with a wooden spoon. When the sugar is completely dissolved, bring it to a boil without stirring until it turns caramel brown then remove from heat immediately. (Not the colour you want yet but it'll continue to turn darker.) </div>
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2. Divide the caramel equally into prepared ramekins. Arrange ramekins in a big tray and set aside.</div>
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3. In another sauce pan, pour in the milk for the custard and bring it to a boil. Then let it cool for 10 minutes.</div>
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4. In a bowl, add in the remaining ingredients for the custard and beat until yellowish white.</div>
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5. Combine the milk and the egg mixture in the bowl, stirring constantly.</div>
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6. Fill the ramekins with the custard mixture and carefully pour boiling water into the tray, filling just halfway up the sides of your ramekins. </div>
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7. Bake in preheated oven 180∘C (350∘F) for 30 minutes or until custard is set.</div>
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8. Remove ramekins from tray and serve warm or chilled in the refrigerator for at least 3 hours. To serve, run a knife around the edges, place a dish on top of the ramekin and turn upside-down. </div>
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Sharmaine Siah ❥http://www.blogger.com/profile/08439264792603682078noreply@blogger.com0tag:blogger.com,1999:blog-1074509589243508735.post-22889355320568775632015-06-28T16:53:00.001+08:002015-10-21T22:43:58.643+08:00Classic French Soufflé (5 Ingredients)<div>
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This light as a cloud, delicate, fluffy, puffy, sweet and satisfying classic french dessert is surely one of life's greatest treats and possibly the most impressive dessert you've ever made. This puffy dessert has crispy golden brown surface with pale yellow and warm mousse like inside. Making this fancy treat is easier than you think, and it is all a matter of time.</div>
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[Adapted and slightly modified from: http://eugeniekitchen.com/vanilla_souffle/#more-229 ]</div>
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Prep time: 30-40 minutes</div>
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Cook time: 12-15 minutes</div>
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Level: Intermediate</div>
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Makes: 6 in 2oz ramekins</div>
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<b>Ingredients:</b></div>
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• 1 tbs butter</div>
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• 1 tbs flour</div>
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• ½ cup milk</div>
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• ½ tsp vanilla extract (optional)</div>
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• 2 tbs sugar</div>
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• 2 eggs</div>
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Note: Prepare extra butter and sugar to coat the ramekins.</div>
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<b>Directions:</b></div>
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1. PREPARE RAMEKINS</div>
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Brush the ramekins with softened unsalted butter. Brush from bottom upwards. This will make the soufflé to rise evenly. Then, coat the ramekins with sugar. And shake out any excess; set aside.</div>
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2. BECHAMEL SAUCE (white sauce)</div>
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Over medium heat, add butter in the sauce pan and melt it. Add in the flour and cook for 1 minute stirring with a wooden spoon. This is white roux.</div>
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Remove the pan from the heat, gradually add hot milk, and stir until smooth and combined. Back to medium heat stir constantly until it comes to a boil. The sauce should form ribbons. This is white sauce. Remove from the heat.</div>
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Add in salt and vanilla extract and stir until combined. Separate the eggs and add in the egg yolks one by one and stir to combine. The sauce pan is still warm, so pour the sauce into a separate bowl to prevent unwanted evaporation; set aside.</div>
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3. MAKE FRENCH MERINGUE</div>
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Whisk egg whites. It is not mixing. It is incorporating the air. Keep whisking until firm peaks form. Add gradually sugar while slowly whisking. Keep whisking until soft peaks form. This is French meringue. It takes about 20 minutes with hand.</div>
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4. COMBINE (2) AND (3)</div>
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Add about one third of the French meringue into the white sauce and whisk until homogeneous. Then, pour all white sauce into meringue and whisk until just combined. Be careful not to crush the delicate meringue.</div>
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5. BAKE</div>
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Spoon the mixture into ramekins. Run thumb around inside of rim. This will help the soufflé to rise straight. Bake in the oven preheated to 390° F. (200° C.) for 12 to 15 minutes, or until well risen.</div>
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6. SERVE</div>
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Place on a plate because ramekins are very hot. Dust with confectioners' sugar and serve immediately out of oven.</div>
Sharmaine Siah ❥http://www.blogger.com/profile/08439264792603682078noreply@blogger.com0tag:blogger.com,1999:blog-1074509589243508735.post-77951112104829747892015-05-23T12:46:00.001+08:002015-05-23T12:51:51.652+08:00Double Chocolate Muffin<div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifzuDRJdy33D9_lm04ogHprsKrBhhUdY_mAsrukv-qUyRh9gt2gLcVOKMjrW9PkllYfe8JEFVd327V8GEUldclRFh727HCmvBRz3vjmRZF5mh2FVHuNjwrlnxMIcgj1tz7uvfmSgLo5mQ/s640/blogger-image-1362741301.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifzuDRJdy33D9_lm04ogHprsKrBhhUdY_mAsrukv-qUyRh9gt2gLcVOKMjrW9PkllYfe8JEFVd327V8GEUldclRFh727HCmvBRz3vjmRZF5mh2FVHuNjwrlnxMIcgj1tz7uvfmSgLo5mQ/s640/blogger-image-1362741301.jpg"></a></div></div><div><br></div><div> A chocolatey delight that is yummy & easy to make.</div><div><br></div><div>Similar recipe (5 Ingredients Butter Muffin): sharmainesiahsweetstuff.blogspot.com/2014/04/5-ingredients-butter-muffin.html?m=1</div><div><br></div><div><br></div><div><br></div><div><br></div><div>Prep time: about 15 minutes</div><div>Cook time: 15-20 minutes </div><div><br></div><div>Level: Easy</div><div><br></div><div>Makes: 6 regulars</div><div><br></div><div><b>Ingredients:</b></div><div>• 125g butter</div><div>• 125g sugar</div><div>• 2 eggs</div><div>• 100g flour</div><div>• 1 tbs cocoa powder</div><div>• 2 tbs milk</div><div>• 50g chocolate chips</div><div><br></div><div><b>Instructions:</b></div><div>1. Preheat oven to 180∘C/ 350∘F/ Gas Mark 4. </div><div>2. Fill a regular 6 holes cupcake tin with paper cases.</div><div>3. Beat the butter and sugar together until creamy and light. </div><div>4. Carefully add one egg and stir it in until the mixture is smooth. Do the same with the second egg.</div><div>5. Sieve the flour and the cocoa powder into the mixture in the bowl.</div><div>6. Add the milk and beat everything together until smooth. </div><div>7. Gently fold in the chocolate chips until corporated. </div><div>8. Drop a big spoonful of the mixture into each of the 6 cases.</div><div>9. Cook in the oven for 15-20 minutes or until it looks golden.</div><div>10. Enjoy while its still warm and the top still crispy! ;) </div><div>Tips: Drop a few chocolate chips on top of the batter in the cases to make em look more tempting & more "double-chocolate" like.</div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_zbc7pnw8cfiPIgehBj3zjFDM4l9vNfsKxw-wwOToFo1xOciyIm-vdpySkApj8QOopovDWWJkAVcGzByAatCTbB3erY60lM_8S9D_zE0aWTWaqzkwvnYgCVO1MkOnLuJGHL0UFiOx6QA/s640/blogger-image--1495371257.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_zbc7pnw8cfiPIgehBj3zjFDM4l9vNfsKxw-wwOToFo1xOciyIm-vdpySkApj8QOopovDWWJkAVcGzByAatCTbB3erY60lM_8S9D_zE0aWTWaqzkwvnYgCVO1MkOnLuJGHL0UFiOx6QA/s640/blogger-image--1495371257.jpg"></a></div><div class="separator" style="clear: both;">I made this using the 24 holes mini cupcake tin too! </div><br></div>Sharmaine Siah ❥http://www.blogger.com/profile/08439264792603682078noreply@blogger.com0tag:blogger.com,1999:blog-1074509589243508735.post-24959942292921808592015-04-25T20:37:00.002+08:002017-05-15T12:47:37.768+08:00Japanese Cheesecake<div>
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This is the first Japanese Cheesecake that i have ever made in my entire life and it came out a HUGE success. It wasn't too difficult to make nor require any special skills and surprisingly, it didn't crack like i expected it to as it often happens to most people baking Japanese Cheesecake. After all the researches i made, i learned that even for experienced bakers, it takes practice to make a perfect Japanese Cheesecake. "Practice makes perfect" right? </div>
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When i tried this cake with the very first bite, i fell in love with it instantly. This moist, soft, creamy and decadent cheesecake melted the second it entered my mouth and it tasted just like the ones you can buy outside. I just couldn't have enough of it until i practically finished half of the cake before it even made it into the fridge~ </div>
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Overall, this recipe is INCREDIBLY satisfying and i will 100% make it again soon in the future. Check out my Instagram account @sharmainesiahhh if you wanna see more pictures of my homemade dessert i make quite frequently!<p></p>
<p>UPDATE:<br><br>
New! <a href="http://sharmainesiahsweetstuff.blogspot.my/2017/05/japanese-lemon-cheesecake.html" target="_blank">Japanese Style Lemon Cheesecake</a></p></div>
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[Adapted and slightly modified from: justonecookbook.com]</div>
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Prep time: about 30 minutes</div>
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Cook time: about 1 hour 10 minutes</div>
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Level: Intermediate</div>
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Serves: 6-8</div>
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<b>Ingredients:</b></div>
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(A)</div>
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• 200g cream cheese</div>
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• 30g sugar</div>
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• 30g butter</div>
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• 3 egg yolks</div>
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• 100ml whip cream</div>
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• 1 tsp lemon juice</div>
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• 4 tbs flour</div>
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(B)</div>
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• 3 egg whites</div>
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• 50g sugar</div>
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<b>Directions:</b></div>
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1. Make sure all ingredients are at room temperature. </div>
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2. Lightly grease the base of a round 8-inch baking pan and line with parchment paper.</div>
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3. Preheat oven to 160∘C and start boiling water.</div>
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4. In a large bowl, beat the cream cheese and sugar until smooth. (Preferably using hand mixer or electric mixer.)</div>
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5. Add the butter and mix until thoroughly incorporated.</div>
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6. Add the egg yolks, whip cream and lemon juice and mix until smooth.</div>
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7. Sift in the flour and mix well. (A)</div>
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8. In another clean bowl, beat the egg whites until glossy and gradually add in the sugar in 2-3 batches. Beat till stiff peaks form. (B)</div>
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9. Fold batter (B) into batter (A) in 3 batches until no visible patch can be seen. Be careful not to over mix it.</div>
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10. Pour the batter into the prepared baking pan and drop it onto the countertop a couple times to get rid of any air bubbles.</div>
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11. Place the baking pan into a bigger pan and pour boiling water into the bigger pan till it covers at least half of the height of your baking pan. </div>
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12. Bake in the middle rack at 160∘C for about 55 minutes or until lightly golden browned. Then, turn down the oven temperature to 150∘C and continue baking for about another 15 minutes until golden brown and a wooden skewer inserted the middle comes out clean.</div>
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13. Let the cake sit in the oven with the door slightly ajar for about 15 minutes. (You can try putting a chopstick in between like i did.) </div>
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14. Remove from oven. Take out the baking pan from the roasting pan and allow it to cool.</div>
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15. When cake is completely cooled, take it out of the baking pan and refrigerate before serving.</div>
Sharmaine Siah ❥http://www.blogger.com/profile/08439264792603682078noreply@blogger.com0tag:blogger.com,1999:blog-1074509589243508735.post-76389156135623086052015-03-28T18:58:00.001+08:002018-01-15T14:58:41.325+08:00Cheesecake Bites (5 Ingredients)<div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSbIWjSCvKlqvm4l1JNka1Dv-OWSXs3fplaEGudVnqmGS_haJGE3OYAIcEYdcoH7WqEUb_qX_Ety4RdodSmyG6MXJ5zsEp7CM5YvHdxcHf4OxMaKXTfdP4lHo2_0o5tP6N-Vswd4C041M/s640/blogger-image-1153503620.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSbIWjSCvKlqvm4l1JNka1Dv-OWSXs3fplaEGudVnqmGS_haJGE3OYAIcEYdcoH7WqEUb_qX_Ety4RdodSmyG6MXJ5zsEp7CM5YvHdxcHf4OxMaKXTfdP4lHo2_0o5tP6N-Vswd4C041M/s640/blogger-image-1153503620.jpg"></a></div></div><div><br></div><div> Cheesecake is a dessert that sounds really troublesome and hard to make but here is one simple and easy-to-follow cheesecake recipe that leads you to love cheesecakes more than you already do.</div><div><br></div><div> The cheesecake bites that this recipe create are very different -in a good way- when you consume them while they're warm and after they're chilled. The temperature(duh), the moisture, the texture... When they're warm, their insides are very moist and layered. (If you can tell from the picture above). After they're chilled, their texture is kinda like a mixture of New York cheesecake and Japanese cheesecake. And they just magically give your taste buds two very different feelings. (Kinda exaggerating here but its true). Seriously, YOU HAVE TO TRY THIS! </div><div><br></div><div> I've made this only for a couple times but both times they came out a huge success! So i'm 101% keeping this recipe and SHARING IT with you~ :)</div><div><br></div><div>UPDATE:</div><div>I'm kinda into cheese these couple months so my next recipe will be the Japanese Cheesecake recipe~ Preview is posted on my Insta @sharmainesiahhh </div><div><br></div><div><br></div><div><br></div><div><br></div><div>[Adapted and slightly modified from cookpad.japan]</div><div><br></div><div>Prep time: 10-15 minutes</div><div>Cook time: 30-35 minutes</div><div><br></div><div>Level: Easy</div><div><br></div><div>Makes: 6 regular cupcake sized cheesecake bites </div><div><br></div><div><b>Ingredients:</b></div><div>• 100g cream cheese</div><div>• 75ml heavy cream</div><div>• 1 egg</div><div>• 30g sugar</div><div>• 2 tbs flour</div><div><br></div><div><b>Directions:</b></div><div>1. Preheat the oven to 180∘C. Bring the cream cheese to room temperature. </div><div>2. Put all the ingredients into a food processor and mix until no visible lumps.</div><div>3. Pour the mixture into cupcake tins to about 70% full.</div><div>4. Bake for 30-35 minutes or until a wooden skewer comes out the middle clean.</div><div>Enjoy while warm or after chilled ;)</div><div><br></div>Sharmaine Siah ❥http://www.blogger.com/profile/08439264792603682078noreply@blogger.com0tag:blogger.com,1999:blog-1074509589243508735.post-40312407484760470472015-02-28T18:57:00.001+08:002015-03-08T00:09:16.755+08:00Cocoa Chocolate Mousse 🍫<div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4xr_7f4hrpN9PIYlL4WIMSap0IPlp15vT4I4B-MVsDzDZjRHA4Dsx7ZRluVbllkRlf5ZEeC3fHi3dx8OgoU4aG9bo0L8BNEnmSjVw5x-jlWJGe2b4Jf1MeQ0Q5X1cfjo-obmUzOcCUBo/s640/blogger-image-1722766891.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4xr_7f4hrpN9PIYlL4WIMSap0IPlp15vT4I4B-MVsDzDZjRHA4Dsx7ZRluVbllkRlf5ZEeC3fHi3dx8OgoU4aG9bo0L8BNEnmSjVw5x-jlWJGe2b4Jf1MeQ0Q5X1cfjo-obmUzOcCUBo/s640/blogger-image-1722766891.jpg"></a></div></div></div><div><br></div><div>Hmm... Don't know where to start... Okay, so last year end (more than 2 months ago), i went on a vacation on this Italian cruise called Costa Victoria and it was the first cruise i've ever been on and it was AWESOME!! I took countless photos -that jammed my phone- and the best ones were posted on my Instagram @sharmainesiahhh including my fav food on board~ Besides the experience part, basically i was trying out ALL of their desserts, like EVERY type of dessert they had for EVERY SINGLE MEAL i was having, and that was about five meals a day. And the best part was, i came across this (to say it lightly) no-words-can-describe DELICIOUS/DEVINE chocolate mousse~ YOU HAVE NO IDEA!</div><div><br></div><div> It was SO SO YUMMY i had more than one cup per day during the trip! (So fattening i know but i JUST CAN'T HELP IT) There were also vanilla and orange mousses but to me the chocolate ones tasted THE BEST~ And shortly after that, i came back and i went online to search for the recipe and found this recipe that tasted 99% like the ones i had on board!! </div><div><br></div><div> Its THE BEST MOUSSE I HAVE EVER HAD! And, we're using cocoa powder instead of melted chocolate, which really saves a lot of work. Plus, if you use good quality cocoa powder (like i'm using Van Houten), it will really be a life completing moment savouring it... I'm sharing the good stuff with you guys, so CHECK this simple and tasty dessert OUT~ ;)</div><div><br></div><div><br></div><div><br></div><div><br></div><div>[Adapted and slightly modified from cookpad.japan]</div><div><br></div><div>Level: Easy-Intermediate</div><div><br></div><div>Makes: 1 serving</div><div><br></div><div><b>Ingredients: </b></div><div>• 100ml whipping cream</div><div>• 1 tbs sugar</div><div>• 1 tbs cocoa powder</div><div><br></div><div><b>Directions:</b></div><div>1. Put the heavy cream in a bowl and add in the sugar.</div><div>2. Sift in the cocoa powder.</div><div>3. Stir the ingredients gently until slightly combined before whipping.</div><div>4. Whip to desired stiffness and ENJOY~ =)</div><div><br></div>Sharmaine Siah ❥http://www.blogger.com/profile/08439264792603682078noreply@blogger.com0tag:blogger.com,1999:blog-1074509589243508735.post-29251049207535277242015-02-01T14:34:00.001+08:002015-02-01T14:42:31.255+08:00Chocolate Chiffon Cake<div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB3vbhn0tR9pqr7PmzC6DksC5Jg_Fmww2hh95R8LE1te0RWK6EgH11Ov2WjGcm29kQoLzAskuM67r8SAdiUubPENfc86r2NJyRfbQNkU40rvQdIW_Co0QFEe04S2uItsFo2sGJMJl7qXY/s640/blogger-image--1333728516.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB3vbhn0tR9pqr7PmzC6DksC5Jg_Fmww2hh95R8LE1te0RWK6EgH11Ov2WjGcm29kQoLzAskuM67r8SAdiUubPENfc86r2NJyRfbQNkU40rvQdIW_Co0QFEe04S2uItsFo2sGJMJl7qXY/s640/blogger-image--1333728516.jpg"></a></div><br></div><div><br></div><div>This my favorite recipe of a fluffy, spongy and delicious chiffon cake with mild taste of cocoa powder that is just enough to satisfy a chocoholic aka me.</div><div><br></div><div><br></div><div><br></div><div><br></div><div>[Adapted and slightly modified from youtube channel ShirleyKhng]</div><div><br></div><div>Prep time: 20-30 minutes</div><div>Cook time: 30 minutes</div><div><br></div><div>Level: Intermediate</div><div><br></div><div><b>Ingredients: </b></div><div>(A)</div><div>• 3 egg yolks</div><div>• 35g sugar</div><div>• 1 tbs oil</div><div>• 80g milk</div><div>• 1 dash vanilla extract (optional)</div><div>• 1 ½ tbs cocoa powder</div><div>• 50g self rising flour</div><div>• ¼ tsp baking soda</div><div><br></div><div>(B)</div><div>• 3 egg whites</div><div>• 35g sugar</div><div><br></div><div><b>Directions: </b></div><div>1. Preheat oven to 165∘C.</div><div>2. Separate the eggs.</div><div>3. In a bowl, combine the first five ingredients in (A). Sift in the remaining ingredients and mix well.</div><div>4. In another bowl, whip the egg whites until glossy. Add in the remaining ingredient of (B) in two batches and whip until stiff peaks form.</div><div>5. Combine batter (A) and batter (B) in 2-3 batches just until no white patches visible. DO NOT over mix it. </div><div>6. Pour the batter into a cake tin and bake for about 30 minutes or until a wooden skewer inserted the middle comes out clean. </div><div>7. Once its finished baking, invert the cake tin and let the cake cool completely. </div><div>8. Remove the cake from the cake tin and enjoy! </div>Sharmaine Siah ❥http://www.blogger.com/profile/08439264792603682078noreply@blogger.com0tag:blogger.com,1999:blog-1074509589243508735.post-86457361868539468922015-01-25T18:42:00.001+08:002015-11-06T22:43:08.698+08:00Yogurt Chiffon Cake (5 ingredients)<div>
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This yogurt chiffon cake tastes way better than you can imagine. The appetizing flavors of the yogurt brings this chiffon cake to a whole new level.</div>
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[Adapted and slightly modified from youtube channel VivianPangKitchen]</div>
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Prep time: 20-30 minutes</div>
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Cook time: 40 minutes </div>
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Level: Intermediate </div>
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<b>Ingredients:</b></div>
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(A)</div>
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• 4 egg yolks</div>
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• 20g sugar (may vary depending on the sweetness of the yogurt of your choice)</div>
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• 40g oil</div>
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• 80g yogurt of your choice</div>
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• 80g self rising flour</div>
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• a dash vanilla extract (optional)</div>
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(B)</div>
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• 4 egg whites</div>
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• 50g sugar</div>
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<b>Directions:</b></div>
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1. Preheat oven to 160∘C.</div>
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2. Separate the eggs.</div>
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3. In a bowl, combine the first four ingredients in (A) (including the vanilla extract if you are using it) and stir until the sugar is no longer visible. Sift in the flour and mix well.</div>
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4. In another bowl, whip the egg whites until glossy. Add in the remaining ingredient of (B) in two batches and whip until stiff peaks form.</div>
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5. Combine batter (B) and batter (A) in 2-3 batches until there is no white patches visible. Be careful not to over stir it. </div>
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6. Pour in a cake dish and bake in preheated oven for about 40 minutes or until a wooden skewer inserted the middle comes out clean.</div>
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7. Once its finished baking, flip it upside down and let it cool completely.</div>
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8. Remove the cake from the cake tin and enjoy!</div>
Sharmaine Siah ❥http://www.blogger.com/profile/08439264792603682078noreply@blogger.com0tag:blogger.com,1999:blog-1074509589243508735.post-57792994097316557142014-12-25T19:15:00.001+08:002015-02-01T14:31:46.635+08:00Fluffy Plain Sponge Cake (5 Ingredients)<div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2K_qScXpXp9j58K5zTQQ_4pOE5fJJGEMkx6dxkK0tyjgEM-NSBLpBIsNYpaRyST8rCy87VzVi9SEFg72WPba4aCJQke5SoKMOm7F5iI7QOEP1qHEI87zGdt7LUYAisKObMtPmagRtj0Q/s640/blogger-image-206439580.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2K_qScXpXp9j58K5zTQQ_4pOE5fJJGEMkx6dxkK0tyjgEM-NSBLpBIsNYpaRyST8rCy87VzVi9SEFg72WPba4aCJQke5SoKMOm7F5iI7QOEP1qHEI87zGdt7LUYAisKObMtPmagRtj0Q/s640/blogger-image-206439580.jpg"></a></div><br></div><div><br></div><div>Learn how to make this plain but fluffy, light, delicious and easy to make sponge cake. </div><div><br></div><div><br></div><div><br></div><div><br></div><div>[Adapted and slightly modified from https://cookpad.com/en/recipes/144549-fluffy-plain-chiffon-cake ]</div><div><br></div><div>Prep time: 20-30 mins</div><div>Cook time: 40 mins </div><div><br></div><div>Level: Intermediate </div><div><br></div><div><b>Ingredients: </b></div><div>(A)</div><div>• 4 egg yolks</div><div>• 20g sugar</div><div>• 40ml vegetable oil</div><div>• 70ml milk</div><div>• 75g flour</div><div>• 1 dash vanilla extract (optional)</div><div>(B)</div><div>• 4 egg whites</div><div>• 50g sugar</div><div><br></div><div><b>Directions:</b> </div><div>1. Preheat oven to 160∘C (325∘F). </div><div>2. Seperate the eggs.</div><div>3. In a bowl combine the first four ingredients in (A) (plus vanilla extract if you are using it) and stir until the sugar completely dissolves. Sift in the flour and mix well. </div><div>4. In another bowl, whip the egg whites until glossy. Add in the remaining ingredient of (B) in two batches and whip until stiff peaks form.</div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">5. Combine batter (B) and batter (A) in 2-3 batches. Try not to pop the bubbles too much. </span></div><div>6. Pour in a cake dish (i used a flower design 9-inch sponge cake tin) and bake in the preheated oven for about 40 minutes or until a wooden skewer inserted in the middle comes out clean. </div><div>7. Once its finished baking, flip it upside down and let it cool completely. </div><div>8. Remove the cake from the cake tin and ENJOY~</div><div><b>MERRY CHRISTMAS!!!</b> 🎅🎈🎄</div>Sharmaine Siah ❥http://www.blogger.com/profile/08439264792603682078noreply@blogger.com0tag:blogger.com,1999:blog-1074509589243508735.post-3665658955940183322014-11-15T22:44:00.005+08:002020-08-05T18:01:00.421+08:00Banana Bread/Cake/Loaf 🍌<div>
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Satisfy your sweet tooth with this fluffy, moist and aromatic banana cake. It is so easy to make and can help you use up your overly ripe bananas lying around the house~</div>
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[Adapted and slightly modified from: http://auntyyochana.blogspot.com/2006/07/banana-cake.html?m=1 ]</div>
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Prep time: 20-30 mins</div>
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Cook time: 50-60 mins </div>
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Level: Easy</div>
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Serves: 4-5 </div>
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<b>Ingredients:</b></div>
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• 180g butter</div>
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• 180g sugar (i use light brown sugar)</div>
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• 2 eggs</div>
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• 250g flour</div>
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• 1 tsp baking powder</div>
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• ½ tsp baking soda</div>
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• 220g bananas, mashed</div>
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• 50g whip cream or milk</div>
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• ½ tsp banana essence (optional)</div>
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• extra banana for topping, sliced (optional)</div><div>• dark/milk chocolate chips/chunk (optional)</div><div><br /></div><div>Note: you may pour it into two separate baking tins or half this recipe to have a thinner and more crusty cake.</div>
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1. Beat the butter and sugar till light and creamy.</div>
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2. Pour in the eggs and gradually beat till incorporated.</div>
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3. Add in the whip cream, mashed bananas and banana essence. Mix well.</div>
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4. Add in the flour, baking powder and baking soda. Mix until just combined. </div>
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5. Pour into a 8 x 4 inches loaf baking tin and arrange the sliced bananas and chocolate chips on top. </div>
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6. Bake at 175∘C for 50-60 minutes or until a wooden skewer comes out clean.</div>
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Sharmaine Siah ❥http://www.blogger.com/profile/08439264792603682078noreply@blogger.com2tag:blogger.com,1999:blog-1074509589243508735.post-30477596982024217472014-10-23T16:48:00.001+08:002014-12-01T18:03:36.179+08:00Molten Chocolate Cake 💋 (5 Ingredients)<div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh38HZHLoeGwk5vKGnlL3lbORN-HR5pLt0qiCLgS6TY5aKXZ5CuyaSRGXx_eR_GULHFuqm6RrdW72zsmq_fH1c3aMxvf4tELGu2Zi0AGmdCt_0i5xkYVsAW9num1mMbGeU9HYCeYAehyKc/s640/blogger-image-1813973400.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh38HZHLoeGwk5vKGnlL3lbORN-HR5pLt0qiCLgS6TY5aKXZ5CuyaSRGXx_eR_GULHFuqm6RrdW72zsmq_fH1c3aMxvf4tELGu2Zi0AGmdCt_0i5xkYVsAW9num1mMbGeU9HYCeYAehyKc/s640/blogger-image-1813973400.jpg"></a></div><br></div><div><br></div><div> Molten chocolate cake or lava cake is a popular dessert that combines the elements of a flour-less chocolate cake and a soufflé. It's just a chocoholic's delight. </div><div><br></div><div> Dig into this rich and delicious cake to reveal the warm & ooey-gooey chocolatey goodness!</div><div><br></div><div><br></div><div><br></div><div><br></div><div>[Adapted and slightly modified from http://www.yummly.com/recipe/Molten-Chocolate-Cake-512193?columns=1&position=1%2F51 ]</div><div><br></div><div>Prep time: abt 20-30 mins</div><div>Cook time: abt 10 mins</div><div><br></div><div>Level: Easy</div><div><br></div><div>Makes: Four 4oz</div><div><br></div><div><b>Ingredients:</b></div><div>• ½ cup butter (plus more to butter the molds)</div><div>• 4 oz bittersweet chocolate</div><div>• 2 eggs</div><div>• ¼ cup sugar</div><div>• 2 tsp flour (plus more for dusting)</div><div><br></div><div><b>Directions:</b></div><div>1. Preheat oven to 230∘C (450∘F). Generously butter and lightly flour four 4-ounce molds, custard cups or ramekins. Tap out the excess flour. </div><div>2. On a double boiler set over simmering water, heat the butter and chocolate together until the chocolate is almost completely melted. While thats heating, beat together the eggs and sugar with a whisk or electric beater until light and thick.</div><div>3. Beat together the melted chocolate and butter, it should be quite warm. Pour in the egg mixture, then beat in the flour, just until combined. </div><div>4. Divide the batter among the molds. (At this point you can refrigerate the desserts until you are ready to eat for up to several hours. Bring them back to room temperature before baking.)</div><div>5. Bake the molds on a tray for 7-8 minutes. The center will still be quite soft, but the sides will be set.</div><div>6. Invert each mold onto a plate and let sit for about 10 seconds. Unmold by lifting up one corner of the mold. The cake will fall out onto the plate. Serve immediately.</div><div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC_k8JYYNWuzv9QRkw3McHRTNZWsLjwI3t9GVVT4Q_1Cz-POMpNj9dSI8IPxUgY6H8-sjssxGwOC-u11QhxvXmPpn8YoRFpbSnUZjJ5Qkgm1OvXkJ-IAR9qAUYiy7StL_LYNinILRANZA/s640/blogger-image-1561407955.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC_k8JYYNWuzv9QRkw3McHRTNZWsLjwI3t9GVVT4Q_1Cz-POMpNj9dSI8IPxUgY6H8-sjssxGwOC-u11QhxvXmPpn8YoRFpbSnUZjJ5Qkgm1OvXkJ-IAR9qAUYiy7StL_LYNinILRANZA/s640/blogger-image-1561407955.jpg"></a></div></div><br></div>Sharmaine Siah ❥http://www.blogger.com/profile/08439264792603682078noreply@blogger.com0tag:blogger.com,1999:blog-1074509589243508735.post-61075969439474562472014-09-25T23:11:00.001+08:002014-12-01T18:03:10.970+08:00Chocolate Soufflé ❤️<div><div class="separator" style="clear: both;"><font color="#000000" style="margin-left: 1em; margin-right: 1em; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh29EOZ_qhL5gwdM09K2uRbs1IZ5rTn5EzseCVFcdwbJ8Talopb0iE11N9GKQcgGLvaRZHy2h-BfeYJ_zC2mXDf_dpt7SpLVAKT-2XqIRtjmgMjYbPItILZ-CvG4mj8d7XnVscz4BtMoTU/s640/blogger-image--354471833.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh29EOZ_qhL5gwdM09K2uRbs1IZ5rTn5EzseCVFcdwbJ8Talopb0iE11N9GKQcgGLvaRZHy2h-BfeYJ_zC2mXDf_dpt7SpLVAKT-2XqIRtjmgMjYbPItILZ-CvG4mj8d7XnVscz4BtMoTU/s640/blogger-image--354471833.jpg"></a></font></div></div><div class="separator" style="clear: both;"><br></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="_wWc"> Soufflé is a classic dessert that is lighter, fluffier and easier to make than you think.</span></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">[Adapted and slightly modified from http://www.myrecipes.com/m/recipe/chocolate-souffl-10000000608433/ ]</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Prep time: 20-30 mins</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Cook time: 15-20 mins</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Level: Intermediate </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Makes: Two 4oz </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><b>Ingredients</b>:</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">• 1 ½ tbs butter</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">• 1 tbs cocoa powder</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">• 1 ½ oz semisweet/ bittersweet chocolate</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">• ¼ tsp vanilla extract</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">• 1 egg yolk</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">• 1 egg white</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">• 1 tbs sugar</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">• pinch salt</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">• pinch cream of tartar</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><b>Directions</b>:</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1. Preheat oven to 375∘F/ 180∘C. Use ½ tablespoon of the butter to grease two 4oz ramekins. Coat the ramekins with the cocoa powder, tapping out the excess.</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2. In a large bowl, over a pan of simmering water, melt the chocolate and remaining butter. Stir occasionally until smooth. Remove from heat and add the vanilla. Whisk in the yolk until smooth. Set aside.</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3. In a clean bowl, beat the egg white with the sugar, salt and cream of tartar until stiff peaks form. Gently fold the egg white mixture into the chocolate mixture. Spoon into the ramekins. </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">4. Bake until puffed and set, about 15 to 20 minutes. Serve immediately with custard sauce or other preferred sauce.</span></div>Sharmaine Siah ❥http://www.blogger.com/profile/08439264792603682078noreply@blogger.com0tag:blogger.com,1999:blog-1074509589243508735.post-75142359585743267852014-08-13T19:48:00.001+08:002014-12-01T18:02:39.752+08:00Easy Chocolate Chip Cupcakes<div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuA_CScucubRRwA9ZqB9vThpSd1VMkpUU1yB9aRzBxfTH3Pkt0uxwXkYkUv3Lo-_fGt6qlKBKvQeBBt6xMkWXPyP1ugbL6tKt0NFRUoz6t6_98rwzgLl43gV6kZfZdmublvjzyVp0BPyc/s640/blogger-image-649227281.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuA_CScucubRRwA9ZqB9vThpSd1VMkpUU1yB9aRzBxfTH3Pkt0uxwXkYkUv3Lo-_fGt6qlKBKvQeBBt6xMkWXPyP1ugbL6tKt0NFRUoz6t6_98rwzgLl43gV6kZfZdmublvjzyVp0BPyc/s640/blogger-image-649227281.jpg"></a></div><br></div><div> Who doesn't love chocolate chips? Well yes, some of them... But who cares? We love em! Right? And who can resist a good warm bite of chocolate chip cupcake? :)</div><div><br></div><div> Now lets get started~ ;)</div><div><br></div><div><br></div><div><br></div><div><br></div><div>[Adapted and slightly modified from Instagram user @dessertrecipes101]</div><div><br></div><div>Prep time: 15-20 mins</div><div>Cook time: 20-25 mins</div><div><br></div><div>Level: Easy</div><div><br></div><div><b>Ingredients</b>:</div><div>• 1 cup flour</div><div>• ¼ tsp salt</div><div>• 1½ tsp baking powder</div><div>• 7 tbs butter </div><div>• ½ cup sugar</div><div>• 2 large eggs</div><div>• ½ cup chocolate chips</div><div><br></div><div><b>Directions</b>:</div><div>1. Preheat oven to 375∘F/ 190∘C.</div><div>2. Line muffin pans with 12 paper liners.</div><div>3. Mix together flour, salt and baking powder.</div><div>4. Using an electric mixer, mix together flour mixture, butter, sugar and eggs until smooth.</div><div>5. Fold in chocolate chips.</div><div>6. Scoop batter into liners.</div><div>7. Bake for 20-25 mins or until risen, golden and firm to touch.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPHLQDs-LlYNB_SndB_pjHsQqg5q8UjfI8ufxI0Lt5BRtfBYEC10IR7J6XkqRRWJHN75Y28vONHZI9pBs1nachxaAc81raytn1EYK-MNZiXcFP5yyw3Mka51CzpZuckiW98EjExK68Bfk/s640/blogger-image-2018135605.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPHLQDs-LlYNB_SndB_pjHsQqg5q8UjfI8ufxI0Lt5BRtfBYEC10IR7J6XkqRRWJHN75Y28vONHZI9pBs1nachxaAc81raytn1EYK-MNZiXcFP5yyw3Mka51CzpZuckiW98EjExK68Bfk/s640/blogger-image-2018135605.jpg"></a></div><br></div>Sharmaine Siah ❥http://www.blogger.com/profile/08439264792603682078noreply@blogger.com0tag:blogger.com,1999:blog-1074509589243508735.post-48840924265171263672014-07-13T22:13:00.001+08:002014-12-01T18:02:09.063+08:00Moist Chocolate Cake<div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinD1Gokld-8-KXRw9nWqvme0jbxyy66O4kiQAanY_1RrRCCYkNj8fV2x_grxHjh4yr3sVRD4_S5Ud2XLXVcJriBiAz6Y5orz0heA4t-XbUDEj1s_u1m6dWQ1mO0sXX_cRtw5GfSaWGUas/s640/blogger-image--1004223628.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinD1Gokld-8-KXRw9nWqvme0jbxyy66O4kiQAanY_1RrRCCYkNj8fV2x_grxHjh4yr3sVRD4_S5Ud2XLXVcJriBiAz6Y5orz0heA4t-XbUDEj1s_u1m6dWQ1mO0sXX_cRtw5GfSaWGUas/s640/blogger-image--1004223628.jpg"></a></div><br></div><div><br></div><div> Chocoholics ALERT!! Another chocolatey-rockety cake recipeee~ Squeeeee!! :)</div><div><br></div><div> Spongy, moist and chocolatey cake that melts the second it enters your mouth. Can be served in many ways~ Just PER-FECT! =D</div><div><br></div><div>Let's get started~ ;)</div><div><br></div><div><br></div><div><br></div><div><br></div><div>[Adapted and slightly modified from Moist Chocolate Cake in tasteofhome.com]</div><div><br></div><div>Prep time: abt 20 mins</div><div>Cook time: 30-35 mins</div><div><br></div><div>Level: Easy</div><div><br></div><div>Yield: 9 servings</div><div><br></div><div><b>Ingredients:</b></div><div>• 1 cup flour</div><div>• 1 cup sugar</div><div>• ½ cup cocoa</div><div>• 1 cup milk</div><div>• 1 tsp baking powder</div><div>• 1 tsp baking soda</div><div>• 1 egg</div><div>• ¼ cup melted butter</div><div><br></div><div><b>Directions</b>:</div><div>In a bowl, combine the first six ingredients. Add egg and butter, mix well. Pour into a greased 8-in. square baking pan. Bake at 350∘F or 175∘C, for 30-35 mins or until cake tests done. Cool. Dust with confectioners' sugar.</div><div><br></div>Sharmaine Siah ❥http://www.blogger.com/profile/08439264792603682078noreply@blogger.com0tag:blogger.com,1999:blog-1074509589243508735.post-10101993410828423772014-06-22T14:57:00.001+08:002014-12-01T18:01:38.874+08:005 Ingredient Chocolate Muffin<div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSJ2McFZdxgpKsM2UtvU2iVVVnKETb09vbL5GeLB23SDOydnaTY9M7NAlAJYnLsWdiXVejcJ6M51a1LjfjUJ9VDRYLrNrWxqQdXTbbH413InULVuDQMu0qHVyqEAxr7PUp2AjhogQePxs/s640/blogger-image--1226311013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSJ2McFZdxgpKsM2UtvU2iVVVnKETb09vbL5GeLB23SDOydnaTY9M7NAlAJYnLsWdiXVejcJ6M51a1LjfjUJ9VDRYLrNrWxqQdXTbbH413InULVuDQMu0qHVyqEAxr7PUp2AjhogQePxs/s640/blogger-image--1226311013.jpg"></a></div></div><div><br></div><div>Another 5 ingredient recipe is up! Chocoholics ALERT!!</div><div><br></div><div> Now let's get started~ ;)</div><div><br></div><div><br></div><div><br></div><div><br></div><div>[Adapted and slightly modified from a book i borrowed and forgotten the name]</div><div><br></div><div>Prep time: abt 20 mins</div><div>Cook time: 15-20 mins</div><div><br></div><div>Level: Easy</div><div><br></div><div>Makes: abt 5</div><div><br></div><div><b>Ingredients</b>:</div><div>• 100g (4oz) unsalted butter</div><div>• 100g (4oz) self-raising flour</div><div>• 80g caster sugar </div><div>• 3 tbs cocoa powder</div><div>• 2 eggs, beaten</div><div><br></div><div><b>Directions</b>:</div><div><br></div><div>1. Preheat oven to 180∘C (350∘F/ Gas 4).</div><div><br></div><div>2. Cream butter and sugar together until pale and creamy. Gradually beat in the eggs, a little at a time, beating well after each addition. Fold in the flour, using a metal spoon. Mix cocoa powder in a small bowl with some water (or milk) to make a paste, add to the sponge mixture and fold in.</div><div><br></div><div>3. Spoon this mixture into the prepared cases and bake for 15-20 minutes until well risen and firm to the touch. Remove from the oven and transfer to a wire rack to cool.</div><div><br></div><div>4. Sprinkle some icing sugar on the surface for a better look/ presentation~ :)</div>Sharmaine Siah ❥http://www.blogger.com/profile/08439264792603682078noreply@blogger.com0