Showing posts with label Desserts & Sweet Treats. Show all posts
Showing posts with label Desserts & Sweet Treats. Show all posts

2015-02-12

Chocolate Banana Mug Cake

Number of Servings: 2




INGREDIENTS:

1 ripe banana

4tbsp penaut butter

1 large egg

2tsp light brown sugar

3tbsp unsweetened cocoa powder


1 In a bowl, mash banana. Then, add peanut butter and egg. Mix well.

2 Add sugar and cocoa powder, mix until smooth.

3 Divide the batter into two mugs. Cook separately in microwave for 1 minute.


Enjoy!

Black Forest Brownies

Yield: 16 brownies in 20cm square pan



INGREDIENTS:
128g plain flour
60g unsweetened cocoa powder
¼tsp baking soda 
¼tsp salt
2 eggs
120g granulated sugar
70g fat-free plain greek yoghurt
2tbsp light olive oil
2tsp vanilla extract
213g drained dark sweet pitted cherries in syrup from can
40g dark chocolate chunks

1 Line a 20cm square pan with parchment paper. Preheat oven to 180c.

2 Sift first four ingredients into a bowl. In another bowl, whisk to combine eggs, sugar, yoghurt, oil, and vanilla extract.

3 Pour flour mixture into liquid mixture. Stir and fold until well combined.

4 Fold in cherries and chocolate chunks.

5 Bake in preheated oven for 25 minutes.

6 Let cool and then refrigerate until cold to serve! ENJOY!

Chocolate Espresso Mug Cake

For One Serving






INGREDIENTS:

45g dark chocolate (50-70% cocoa)

3tbsp unsweetened almond milk

1tsp vegetable oil

2tbsp plain flour

¼tsp baking powder

¼tsp espresso powder


In a mug, melt chocolate with milk by microwave for 40 seconds. Stir until smooth.

Add all other ingredients and mix until well combined. Microwave until done.


***This one was cooked in 800W microwave in 1 minute.
***Use whichever milk of your choice.

2015-01-12

Fondant au Chocolat

Number of Servings: 2





INGREDIENTS:

80g dark chocolate
35g unsalted butter
¼tsp coffee granules
½tsp vanilla extract
⅛tsp salt
1 egg
1 egg yolk
15g plain flour


1 Preheat oven to 230c. Grease two ramekins with nonstick cooking spray.

2 Melt chocolate with butter by microwave. Stir until smooth.

3 To the hot chocolate mixture, add coffee granules, vanilla extract, and salt. Stir until smooth.

4 When the chocolate mixture is cooled, whisk in 1 egg and 1 egg yolk. 

5 Finally add the flour and stir until well combined.

6 Bake in preheated oven for 8-10 minutes (Surface of the cakes will be set, but centers should still be concaved).

7 Dust with icing sugar and serve with fresh raspberries!

Moelleux au Chocolat sans Beurre

Yield: One 23cm Round Cake






INGREDIENTS:

- 125g 90% dark chocolate

- 125ml unsweetened almond milk

- 1tbsp plain flour

- 50g ground almond

- 4 eggs, yolks and whites separated

- 125g granulated sugar



1. Slightly grease and flour a 23cm round springform pan. Preheat oven to 180c.

2. In a big heatproof bowl, melt chocolate with milk. Then, add egg yolks into warm chocolate mixture and stir to combine.

3. Add plain flour and ground almond to chocolate mixture and stir to combine.

4. With an electric mixer, whisk egg whites with sugar until stiff peaks form. Then, fold egg whites into chocolate mixture.

5. Pour batter into prepared pan. Bake in preheated oven for 30 minutes.

6. Remove cake from oven and let it cool before serving. Also best served cold from fridge.

Genoise au Chocolat

Yield: One 23cm Round Cake




INGREDIENTS:

- 4 eggs

- 100g granulated sugar

- 15g plain flour

- 15g corn flour

- 25g unsweetened cocoa powder


1. Using an electric mixer beat eggs with sugar on high speed until pale and thick. 

2. Sift over and then patiently fold in a mix of plain flour, corn flour, and cocoa powder.

3. Pour batter into a 23cm round cake pan with a parchment paper lined on the bottom only. 

4. Bake in preheated oven set at 170c for 25 minutes.

5. Remove the cake from oven and let it cool completely before serving and storage.

Creme Patisserie au Chocolat et Tartes aux Fraises

For 8 tartlets…





INGREDIENTS:

- 3 egg yolks
- 30g granulated sugar
- 10g plain flour
- 10g corn flour
- 250ml unsweetened almond milk
- 1tsp vanilla extract
- 50g chopped dark chocolate

1. Whisk together egg yolks and sugar.

2. Sift in plain flour and corn flour. Continue to whisk until well combined.

3. Pour in milk. Whisk to combine.

4. Heat the mixture over medium heat. Stir constantly.

5. Turn off the fire when the mixture has thickened. Add vanilla extract and chocolate. Stir until well combined.

6. Cover the chocolate custard with plastic wrap. Make sure the wrap touches surface of custard.

7. Use cooled custard as fillings of strawberries tartlets.

2014-12-12

Simple Sponge Cake

Yield: One 23cm Round Cake








INGREDIENTS:

- 6 eggs at room temperature

- 125g granulated sugar

- 125g all-purpose flour

- 1tsp baking powder

- 1tsp vanilla extract


1. Using an electric mixer beat eggs with sugar on high speed until pale and thick. Add in vanilla extract halfway through.

2. In 4 batches, sift over and then patiently fold in flour mixed with baking powder using a spatula.

3. Pour batter into a 23cm round cake pan with a parchment paper lined on the bottom only. 

4. Bake in preheated oven set at 180c for 25 minutes.

5. Remove the cake from oven and let it cool completely before serving and storage.


Better serve cold :p

Banana Cake

Yield: One 23cm Round Cake






INGREDIENTS:

- 4 eggs at room temperature

- 100g granulated sugar

- 225g all-purpose flour

- 1tsp baking powder

- 300g peeled ripe bananas (~3 medium), puréed

- 1tsp vanilla extract


1. Using an electric mixer beat eggs with sugar on high speed until pale and thick.

2. Add in banana purée and vanilla extract. Continue to beat the mixture until everything is well combined.

3. In 4 batches, sift over and then patiently fold in flour mixed with baking powder using a spatula.

4. Pour batter into a round cake pan with a parchment paper lined on the bottom only. 

5. Bake in preheated oven set at 180c for 30 minutes.

6. Remove the cake from oven and let it cool completely before serving and storage.


Better serve cold :p

2014-11-12

Green Tea Cake

Yield: one 23cm round cake





INGREDIENTS:

- 110g granulated sugar

- 4 eggs

- 100ml unsweetened almond milk

- ½tsp vanilla bean paste

- 1tsp baking powder

- 1tbsp matcha powder

- 225g plain flour



1. Sift all dry ingredients into a bowl. Set aside.

2. Using an electric mixer beat eggs with sugar on high speed until thick and pale. Add in milk and vanilla bean paste, without stopping the mixer, until well combined.

3. Fold in dry ingredients in batches using a spatula, until well combined.

4. Pour batter into a silicon round cake pan, or any greased pan. Bake in preheated oven set at 180c for 30 minutes.

5. Remove the cake from oven and let it cool completely before serving and storage.


Better serve cold :p

2014-10-12

Black Rice Sweet Soup

Number of Servings: 4





INGREDIENTS:

- 150g black rice
- 1500ml water
- 60g light brown sugar
- 200ml Coconut Rice Milk (=40kcal)


1. Have the black rice washed, and then soaked in 1500ml water in a saucepan overnight.

2. Heat the pan of black rice in water over medium high heat, bring it to a boil.

3. Cook almost but not fully covered over low heat for 90 minutes. Stir for a few times.

4. At the 85th minute, add in sugar and milk. Stir well.

5. Serve either hot or cold, but not at room temperature. ENJOY!

2014-09-12

Lemon Blueberry Brandy Snap Baskets

INGREDIENTS:



- brandy snap baskets

- fat-free lemon flavor greek yoghurt

- fresh blueberries






Make your own lovely Lemon Blueberry Brandy Snap Baskets however you want!

2014-04-12

Pumpkin Cookies

Number of Servings: 12 (around 24 cookies)





INGREDIENTS

- 260g plain flour
- 1¼tsp baking powder
- 1tsp baking soda
- ¼tsp salt
- 1tsp ground cinnamon
- ¼tsp ground ginger
- ⅛tsp ground cloves
- 2 eggs
- 150g brown sugar
- 120ml vegetable oil
- 215g pumpkin puree
- 1tsp vanilla extract


1. Preheat oven to 165C and place oven rack in the center of the oven. Line two baking sheets with parchment paper.

2. Whisk together eggs, sugar, oil, pumpkin puree, and vanilla extract in one bowl, and all remaining ingredients in another.

3. Combine the dry and the wet.

4. By using a tablespoon place small mounds of batter onto the prepared baking sheet, spacing about 5 cm apart.

5. Bake for about 15 -18 minutes until a toothpick inserted in the center of a cookie comes out clean. Remove from oven and transfer to a wire rack to cool completely.

2014-03-12

Nutty Blondies

Number of Servings: 16


INGREDIENTS
- 1 egg
- 100g brown sugar
- 1tsp vanilla extract
- 113g unsalted butter, melted and cooled to room temperature
- 130g plain flour
- 1/4tsp salt
- 1/4tsp baking soda
- 100g chopped nuts (almond and hazelnut)


1. Whisk together egg, brown sugar, vanilla extract, and melted butter.

2. Whisk together flour, salt, baking soda, and nuts.

3. Combine 1 & 2 until just blended.

4. Transfer batter to greased and floured 20cm square pan. Bake in preheated oven at 180C for 25 minutes.

2014-02-10

Chocolate Brownies

Number of Servings: 16


INGREDIENTS

- 150g dark chocolate

- 113g unsalted butter

- 80g sugar

- 15g cocoa powder, sifted

- 1tsp vanilla extract

- 3 eggs

- 1/4tsp salt

- 95g plain flour


1. Preheat oven to 180C. Grease and flour a 20cm square pan, or line the pan with baking paper.

2. Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the sugar and cocoa powder. Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition. Finally, stir in the salt and flour.

3. Pour batter into the prepared pan and bake for about 25 minutes, or until a toothpick inserted in the center comes out with a little batter and a few moist clumps clinging to it. Do not over bake. Remove from oven and let cool on a wire rack. Refrigerate for hours and serve chilled.

2013-11-12

Chocolate Pudding as Filling for Strawberries Tarts

Number of Servings: Please see the picture.





INGREDIENTS



100g sugar
25g unsweetened cocoa powder, sieved
2 ½ tbsp corn starch
¼ tsp salt
400ml skim milk
3 egg yolks
80ml double cream
90g 85% dark chocolate, chopped
1tsp vanilla extract


In a big bowl whisk together sugar, cocoa powder, corn starch, and salt. Add 80ml milk and egg yolks. Stir until well blended.

Heat over medium high heat 320ml milk and double cream, just until it starts to boil and foam up.

Gradually whisk the hot milk into the chocolate pudding base.

Pour the mixture back into the pot. Cook over medium low heat and stir constantly until it thickens (3-5 mins).  Drain the pudding.

Add chopped chocolate and vanilla extract. Stir gently.

Cover the surface of pudding with plastic wrap, until it cools down and is ready to serve / for use / to be kept refrigerated.

2013-08-12

Custard Pastry Cream as Filling for Strawberries Tarts

INGREDIENTS

300ml unsweetened soya milk

3 large egg yolks

30g sugar

20g all purpose flour

20g corn starch

pinch of salt

1tsp vanilla extract


1. Heat soya milk in saucepan over medium heat until it foams up.

2. Meanwhile, in a bowl, mix egg yolks, sugar, flour, corn starch, and salt.

3. Gradually whisk soya milk into the egg mixture (do not pour hot soya milk into the mixture all at once).

4. Pour the mixture back into the saucepan. Heat and whisk constantly for a few minutes until it thickens.

5. Pour custard cream into a bowl. Stir in vanilla extract. Cover the surface of the cream with plastic wrap. Cool to room temperature before use. The custard cream can be kept refrigerated for up to three days.


***Enough for filling 2 fruits tarts, each for 6 servings.

***STRAWBERRIES TART:
- 1 sweet pastry case
- ½ custard pastry cream of the above recipe
- 300g strawberries
- 60g raspberries sauce
-- Spread a layer of custard pastry cream on the pastry case. Cut each strawberry into half, and coat all pieces with raspberries sauce. Arrange strawberries over custard pastry cream. Chill for hours before serving.