Chocolate Sour Cream Pound Cake

I love this pound cake, it not too oily and dense. I agreed with Zoe that this pound cake give a nicely balanced with texture and taste too. I reduced the recipe as I left a small amount of sour cream just enough for 2 eggs portion.

Recipe source from 'Bake For Happy Kids'-Chocolate Sour Cream Pound Cake (Paula Deen).

This post is linked to the event Little Thumbs Up (June 2014 Event: Butter) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen).

Recipe

Ingredients
75g unsalted butter
75g sour cream
140g caster sugar
2 egg
1/4tsp vanilla paste
100g cake flour
20g cocoa powder
1/2tsp baking powder
1/4tsp salt

Steps:
1. Preheat oven to 165C.
2. Well grease bandt pan and set it aside.
3. Sift flour, cocoa powder, salt and baking powder together, set it aside.
4. Cream butter, sour cream and sugar until light and fluffy.
5. Slowly beat in egg and vanilla paste until well combined.
6. Fold in flour mixture until well combined.
7. Pour batter into pan.
8. Bake in preheated oven for 30-35mins, if skewer comes out clean when inserted into cake then it done.
9. Leave cake to cool in pan for 5mins then remove and cool on a wire rack.

Chunky Peanut Butter Cookies

This post is linked to the event Little Thumbs Up (June 2014 Event: Butter) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen).

Recipe

Ingredients
75g butter
75g chunky peanut butter
185g plain flour
2tbsp potato flour/corn flour
1/2tsp baking soda
80g light brown sugar
1 egg

Steps:
1. Melt butter and peanut butter together in a sauce pan over low heat.
2. Remove from heat and set it aside.
3. Sift plain flour, potato flour and baking soda together into a big bowl.
4. Add in sugar and stir well.
5. Pour in warm melted peanut butter mixture and mix well.
6. Add in beaten egg and stir till a soft dough is form.
7. Pinch some dough and shape into ball.
8. Arrange them on a greased tray.
9. Use a fork and press on each ball to create pattern on it.
10.Bake in a preheated oven 180C for 12-14mins.
11.Cool on wire rack and keep in an airtight containers.

Gula Melaka Steamed Cupcakes

Recipe

Ingredients (yield 3 cups)
110g cake flour
1tsp baking powder
1 large egg
50g gula melaka (finely chopped)
4tbsp milk
1tbsp veg. oil

Steps:
1. Grease three cups and set it aside.
2. Boil water in steamer and preheat greased cups.
3. Sift flour and baking powder together and set it aside.
4. With a hand whisk, whisk egg and gula melaka together till gula melaka dissolved and batter slightly thicken.
5. Mix milk into egg batter.
6. Mix flour into batter till smooth but do not over mix.
7. Lastly mix in oil till smooth.
8. Carefully remove preheated cups from steamer.
9. Pour batter into cups till 70% full.
10.Place it into steamer and steam for 15mins.
11.Carefully remove cups from steamer, remove cakes from cups and cool it on wire rack.

Blue Lagoon Lime Drink

I made this simple lime drinks with touch of blue agar-agar in it to serve after a late lunch. It was perfect to quench thirst in a hot...hot...day.

Cheesy Snowballs

Recipe

Ingredients
130g butter
80g cream cheese
60g icing sugar
155g plain flour
30g potato flour
40g Parmesan cheese powder

adequate icing sugar for dusting

Steps:
1. Preheat oven at 160C.
2. Cream butter, cream cheese and icing sugar until light and fluffy.
3. Sift flour and potato flour together.
4. Fold in flour and cheese powder into creamed mixture.
5. Mix till it form a soft dough.
6. Pinch some dough about 7g, shape into round ball.
7. Arrange them on a greased tray.
8. Bake in a preheated oven for 20mins.
9. Remove tray from oven and dust cookies with icing sugar.
10.Cool it on wire rack and store in an airtight containers.

Chocolate Orange Madeleines

This post is linked to the event Little Thumbs Up (June 2014 Event: Butter) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen).

Recipe

Ingredients
2 egg
50g caster sugar
60g butter (melted)
80g cake flour
1/4tsp baking powder
1/4tsp salt
1tsp grated orange rind
1tbsp orange juice

1tsp cocoa powder

Steps:
1. Preheat oven to 180C.
2. Grease and lightly flour madeleine mold, knock off excess flour and set it aside.
3. Sift cake flour, salt and baking powder together, set aside.
4. With a cake mixer, whisk eggs and sugar till light and fluffy.
5. Mix grated orange rind into flour and fold it into egg batter till well blended.
6. Mix warm melted butter and orange juice together.
7. Pour it into cake batter and mix till well blended.
8. Pour 1/3 of cake batter into a small bowl and mix in sifted cocoa powder.
9. Scoop 1tsp of chocolate batter and fill it into one corner of cavity of madeleine mould.
10.Follow by 1tbsp of orange batter, fill one cavity at a time till all are fill up.
11.Bake in preheated oven for 12-14mins till golden brown.
12.Immediately use a toothpick remove madeleines from mold and cool on a wire rack.

Maple Syrup Hot Cross Cake

This post is linked to the event Little Thumbs Up (June 2014 Event: Butter) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen).

Recipe

Ingredients
3 egg yolk
20g butter (melted)
40g maple syrup
1tbsp milk
60g cake flour

2 egg white
40g sugar

Steps:
1. Preheat oven to 170C.
2. With a hand whisk mix maple syrup, milk and melted butter together in a big bowl.
3. Sift flour and mix into liquid mixture till combined.
4. Add in egg yolk and mix till combined.
5. In a clean bowl whisk egg whites till frothy.
6. Gradually add in sugar and whisk till medium peaks form.
7. Fold in 1/3 of the meringue into egg yolk batter until combined.
8. Pour the cake batter into meringue and fold till blended.
9. Pour batter into a 6inches loose base round pan, lined base with grease proof paper.
10.Put into preheated oven and bake for 15mins till a layer of crust form on the surface or surface is slightly browned.
11.Remove cake pan from oven and with a sharp knife cut a cross on cake surface.
12.Return pan into oven and lower the temperature to 160C.
13.Bake for another 15mins till cook though.
14.Remove cake pan from oven, invert pan and leave it to cool.

Chocolate Crinkles

June holiday is here and once again I get a break, so... happy. :) This time round I am not planning to go anywhere other then laze around with my boys and baking.

The first post for June is this very addictive chocolate brownies cookies. ;p A great thanks to my friend, he was so kind for sharing such a yummy recipe with me.

Recipe

Ingredients
130g plain flour
115g unsalted butter
95g caster sugar
2 egg
1/2tsp vanilla paste
60g semi-sweet chocolate chips (melted)
30g cocoa powder
1/2tsp salt
1/2tsp baking powder

adequate icing sugar (sifted)

Steps:
1. Sift flour, cocoa powder, baking powder and salt together, set aside.
2. Cream butter and sugar together till light and fluffy.
3. Gradually add in beaten egg into creamed mixture.
4. Pour in melted chocolate and mix till combined.
5. Fold in flour mixture till smooth, it should be a thick batter.
6. Cover with cling wrap and chill in the fridge for over night.
7. Preheat oven to 180C.
8. Remove cookies dough from fridge and use it straight away, do not thaw dough.
9. With two teaspoons scoop small dough, drop it into icing sugar.
10.Roll it around till it was well coated.
11.Arrange it on tray lined with grease proof paper keep dough apart from each other.
12.Bake in preheated oven for 10-12mins.
13.Remove cookies and cool it on wire rack.

Note: Dough turn soft and sticky easily at room temperature. Must keep dough harden at all time. Alternative, with two teaspoons scoop small dough and place it in a tray. Chill cookies dough in fridge for 5-10mins till dough harden then removed tray from fridge. Coat each dough with icing sugar, arrange it in prepared tray and bake cookies.