KTM - Keretapi Tanah Melayu

I'm feeling really sad to see KTM Tanjong Pagar and the stretch of railway will be gone.. No more trains... No more lunching at KTM.. No more dates... No more Maggi Goreng.. One more nostalgic building/area erased in this country...

Truthfully I don't really lunch at KTM that often... But that place holds special memories for me.. The first time I step foot at KTM was when I was quite young and ignorant.. I remember going to Johor with my family for dinner.. It was during fasting month if I'm not wrong.. I have no idea why we decided to take the train.. But I can't recall much of those memories because I don't think I know where I was back then...

True memories started when my boyfriend brought me there for dinner one night.. Back when we were still awkward and dating... When I was still shy to even eat properly in front of him.. I didn't know even know what to order... So, I let him chose for me.. He told me that they have one of the best Mee Soto there... I was fascinated by the building and the surroundings... It was like... " Woahhh.. So this is the Tanjong Pagar KTM.. This is where all the cool ppl hangout at night.. (Like real!) hahaha.. And this is the famous Mee Soto??" I was like a mountain tortoise; just that I didn't really show it... It was a lovely date.. I always love to see new (old) places... And my love for historical buildings...  

Then a few years later, I worked nearby... I remember the long arduous journey I had to take just to get to my office from Tanjong Pagar MRT... Seeing the KTM building is like a sign... "Ooh.. my office is just a few minutes away!"... And by then I knew I had to rush because I was late.. hahaha.. 

Then came the virgin longest ride on KTM itself.. I remember always telling my significant other how I never took the train before... And how I've always wanted to take a sleeping train to somewhere.. Besides the insignificant train ride to JB when I was young, I think my first real train ride (MRT is not a real train to me) was at Europe... Lucky?? However I still long for the trains here.. In my very own mother-land or should I say neighbouring country... And so, my other half decided to take me on a short but meaningful train ride to Kluang... I was really excited although it was not a sleeping train... Kluang is like less than an hour away from Johor.. We sat on the train.. Walked here and there... We stood near the connector... I don't really know what the parts are called but it was where the exits were... Then, he opened the door while the train is moving and told me to stand near at the edge of the door and feel the gush of wind as the train travelled passed.. Scary but it was thrilling... Hey, I love cheap thrills!! haha.. He showed me where we were as the trains went by Singapore... It was really cool... Seriously.

Then, I changed job and KTM wasn't where I frequent except passing by a few times when we travelled to Vivo City by the motorbike... Until now, a few months being in my current job, I realised that I was just about 10 minutes walk away from KTM.. I went there to satisfy my craving of Maggi Goreng.. Seriously, it's so hard to find a decent tasting Maggi Goreng in Singapore.. I wonder why... Food (most of it) at KTM is cheaper and satisfying... And the place always reminds me of good memories.. Of me and my other half.. I don't think he feels the same way as I do.. But I guess it's just me.. ;)

KTM just officially closed its doors on 1st Jul... I had my last dinner there with my boyfriend 2 weeks ago... I just observed the surrouding for the very last time.. Sat down there wishing that they didnt have to close that place... I love History... I love historical/old building... Buildings like this are hard to come by these days, in Singapore.. Moreover it has so many memories that I hold so dear... It was sad to see it go... I am sad to see it go... Even if they decide to preserve that building, I don't think it would have the same aura... I don't think I would have the same feeling if I enter it again...

It may be a beneficial agreement between 2 countries.. It may be the time to move forward... To use the land more productively.. But to me, I think some things should just be left alone... Cos money cannot buy the memories I have of KTM..

My mother was telling us the other day, while walking to my house from my sis's house from Senja, she would have to cross Stagmont Ring, where the train passes by... If she does bring my Ariff (my little nephew) with her, he would stopped there just to watch the train pass.. And he would not leave until the train disappear from his sight.. I was moved to tears to hear that (I don't know why).. I hope that when he grows up, he would still remember what KTM is.. I just feel that it's this kind of historical things that we need to preserve to show our future generation what is history... to let them appreciate beautiful, simple things in life.. Sadly, we live in a world of greed and technology... or should I say country? 

On a lighter note, I would like to share a recipe.. Maybe, it would suit this vintage theme of KTM... Nothing is more traditional than a Pound Cake.. I decided to make a Chocolate Pound Cake... maybe cos I was feeling chocolate-y that day... But I would pick the original vanilla pound cake anytime over chocolate... This recipe came out drier than expected and I didn't really enjoy it.. Maybe because I've always found comfort in Sara Lee moist, dense, smooth, delicious Butter Pound Cake since the day I started eating Pound Cake.. hahaha.. 

Chocolate Pound Cake (taken from Baking from my Home to Yours by Dorie Greenspan)
1 2/3 cups all purpose flour or 1 3/4 cups cake flour
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/4 teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature
1 cup sugar
4 large eggs, at room temperature
1 teaspoon pure vanilla extract

1. Centre a rack in the oven and preheat the oven to 325 deg F. (est 160 deg C)

2. Butter 9 x 5 inch pan or 8.5 x 4.5 inch loaf pan (I used a 7x10 inch pan). Put the pan on an insulated baking sheet or 2 regular baking sheets stacked on top of the other.

3. Whisk together the flour, cocoa powder, baking powder, salt. (I sift it altogether).

4. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar on high speed until pale and fluffy, a full 5 minutes.

5. Scrape down the bowl and beater and reduce the mixer speed to medium. Add the eggs one at a time, beating 1 - 2 minutes after each egg goes in. As you're working, scrape down the bowl and beater often.

6. Mix in the vanilla extract. Reduce the mixer to low and add flour, mixing only until it is incorporated - don't overmix. In fact, you might want to fold in the last of the flour, or even all of it, by hand with a rubber spatula.

7. Scrape the batter into the buttered pan and smooth the top. Put the cake into the oven to bake, and check on it after about 45minutes. If it's browning too quickly, cover it loosely with a foil tent. If you're mixing 9x5 pan, you'll need to bake the cake for 70-75 minutes; the smaller pan need about 90 minutes. The cake is properly baked when a thin knife inserted deep into the center comes out clean.

8. Remove the cake from the oven, transfer the pan to a rack and let rest for 30 minutes. Run a blunt knife between the cake and the sides of the pan and turn the cake out, then turn it right side up on the rack and cool to room temperature.

~And that's why I smile
It's been a while, since everyday and everything
Has felt this right...~

Nanaimo Bars - Daring Bakers

I know I've not been doing a lot of Daring Bakers.. I apologize deeply.. Life has been hard on me the past few months.. Hence, I shy-ed away from a lot of things.. But I'm coming back.. So.. it's gonna be cool.. Hopefully..

Well.. The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and http://www.nanaimo.ca/.

The challenge this month required us to make graham biscuits from scratch.. Actually it was to make gluten free graham biscuits.. But since, Im kinda short on money and I don't want to waste the gluten free ingredients if I have them, I decided to make a normal graham biscuits.. It was really challenging to make the biscuits pretty and perfect because of the hot weather here.. When I tried taking the dough out.. it would turn sticky after a few minutes.. I had to go back and forth the refrigerator to make nice biscuits.. It still turn out uneven but taste great though.. I finally know what graham biscuits tasted like.. cause it's not really available here in Singapore.. And I suddenly remember that I ate it before.. It's those teddy bear biscuits that supermarkets used to sell!! hahaha..  

The bars were easy to make.. and you don't have to bake it.. I didn't add coconuts and nuts to that base because I don't like coconuts and I don't realy like nuts in the things I bake.. Hence, I just used more graham biscuits.. It was really sweet though.. and rich..  brought it to work and the boys like it.. They kept asking is the middle layer white chocolate?? I couldn't eat more than 1 bar.. But it was really nice.. I wouldn't mind making them again.. If only it's for kids to eat.. or those people who really like sweet stuffs..  

Gluten Free Graham Wafers (adapted from http://www.101cookbooks.com/archives/000126.html)

Ingredients:

1 cup (138 g) (4.9 ounces) Sweet rice flour (also known as glutinous rice flour)
3/4 cup (100 g) (3.5 ounces) Tapioca Starch/Flour
1/2 cup (65 g) (2.3 ounces) Sorghum Flour
1 cup (200 g) (7.1 ounces) Dark Brown Sugar, Lightly packed
1 teaspoon (5 mL) Baking soda
3/4 teaspoon (4 mL ) Kosher Salt
7 tablespoons (100 g) (3 ½ ounces) Unsalted Butter (Cut into 1-inch cubes and frozen)
1/3 cup (80 mL) Honey, Mild-flavoured such as clover.
5 tablespoons (75 mL) Whole Milk
2 tablespoons (30 mL) Pure Vanilla Extract

Directions:
1. In the bowl of a food processor fitted with a steel blade, combine the flours, brown sugar, baking soda, and salt. Pulse on low to incorporate. Add the butter and pulse on and off, until the mixture is the consistency of a coarse meal. If making by hand, combine aforementioned dry ingredients with a whisk, then cut in butter until you have a coarse meal. No chunks of butter should be visible.

2. In a small bowl or liquid measuring cup, whisk together the honey, milk and vanilla. Add to the flour mixture until the dough barely comes together. It will be very soft and sticky.

3. Turn the dough onto a surface well-floured with sweet rice flour and pat the dough into a rectangle about 1 inch thick. Wrap in plastic and chill until firm, about 2 hours, or overnight.

4. Divide the dough in half and return one half to the refrigerator. Sift an even layer of sweet rice flour onto the work surface and roll the dough into a long rectangle, about 1/8 inch thick. The dough will be quite sticky, so flour as necessary. Cut into 4 by 4 inch squares. Gather the scraps together and set aside. Place wafers on one or two parchment-lined baking sheets. Chill until firm, about 30 to 45 minutes. Repeat with the second batch of dough.

5. Adjust the rack to the upper and lower positions and preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

6. Gather the scraps together into a ball, chill until firm, and reroll. Dust the surface with more sweet rice flour and roll out the dough to get a couple more wafers.

7. Prick the wafers with toothpick or fork, not all the way through, in two or more rows.

8. Bake for 25 minutes, until browned and slightly firm to the touch, rotating sheets halfway through to ensure even baking. Might take less, and the starting location of each sheet may determine its required time. The ones that started on the bottom browned faster.

9. When cooled completely, place enough wafers in food processor to make 1 ¼ cups (300 mL) of crumbs. Another way to do this is to place in a large ziplock bag, force all air out and smash with a rolling pin until wafers are crumbs.

Nanaimo Bars
Ingredients:

For Nanaimo Bars — Bottom Layer

1/2 cup (115 g) (4 ounces) Unsalted Butter
1/4 cup (50 g) (1.8 ounces) Granulated Sugar
5 tablespoons (75 mL) Unsweetened Cocoa
1 Large Egg, Beaten
1 1/4 cups (300 mL) (160 g) (5.6 ounces) Gluten Free Graham Wafer Crumbs (See previous recipe)
1/2 cup (55 g) (1.9 ounces) Almonds (Any type, Finely chopped)
1 cup (130 g) (4.5 ounces) Coconut (Shredded, sweetened or unsweetened)

For Nanaimo Bars — Middle Layer

1/2 cup (115 g) (4 ounces) Unsalted Butter
2 tablespoons and 2 teaspoons (40 mL) Heavy Cream
2 tablespoons (30 mL) Vanilla Custard Powder (Such as Bird’s. Vanilla pudding mix may be substituted.)
2 cups (254 g) (8.9 ounces) Icing Sugar

For Nanaimo Bars — Top Layer

4 ounces (115 g) Semi-sweet chocolate
2 tablespoons (28 g) (1 ounce) Unsalted Butter

Directions:

1. For bottom Layer: Melt unsalted butter, sugar and cocoa in top of a double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, nuts and coconut. Press firmly into an ungreased 8 by 8 inch pan.

2. For Middle Layer: Cream butter, cream, custard powder, and icing sugar together well. Beat until light in colour. Spread over bottom layer.

3. For Top Layer: Melt chocolate and unsalted butter over low heat. Cool. Once cool, pour over middle layer and chill.

I halved the recipe of the Nanaimo bars and made it in a 6" square pan. I would prefer if the middle and top layer were thinner beacuse it was really sweet.. But I don't mind having one again.. And it's really nice eaten cold..

~On a moonlit walk on the beach..
Watching the sunrise for the first time
I'm in a trance.. to the one slow dance.. ~

Boston Cream Pie Cupcake

Finally.. all the weddings that I know of has been gone through and ended as of today.. Haha.. Sometimes, it so tiring to go to weddings and to think of what to give and how much to give and what to wear and how to get there.. But it's really sweet to see two people in love getting together finally.. officially.. to see their happy faces..

I envisioned my wedding to be simple.. and at the beach.. it would be really cool.. David Tutera style.. hahahaha.. I hope it will come true anyway..

I made Boston Cream Pie and I totally fell in love with it.. The taste of the sponge cake is nice.. unlike a simple vanilla cake.. Okay, I'm not so good at describing actually.. But it's simple to bake the cake and it taste wonderful.. I llooooovvvee anything with custard.. And that's the basis of a Boston Cream Pie.. AND then coated with Chocolate Ganache.. Just awesome.. Simple awesome!! And it reminds me of my favourite childhood cake that I used to buy for 50 cents in primary school.. HIRO..

I made a 6" cake for the first try and found out that the ganache was to thin.. Hence the next attempt was a cupcake of course.. Cos I simply adore cupcakes.. I decided to make Boston Cream Pie Cupcakes and fill it with the custard filling and top it with dark chocolate ganache because I was not in the mood for anything too sweet... 

The funny thing was when I was making the ganache on my 2nd attempt at the recipe.. Okay, I had this packet of very strong bitter chocolate that was in the fridge and I have yet to use it.. I bought at the baking supply store.. The percentage of the cocoa was not stated.. And it was quite cheap.. Because of the low value of the chocolate, I didn't really believe that the chocolate very very bitter... Buuuuuut.. When I taste it after the ganache was done, it was so, extremely bitter.. I think it was like 80-85% cocoa.. hahaha.. Although I never tasted cocoa percentage that high.. Lol.. But I tasted 70% before.. It was definitely higher than 70%.. I had no choice but to quickly add confectioners sugar and mix it in.. Gosh~ Never underestimate a cheap strong bitter chocolate.. hahaha..    

I felt that even after adding quite an amount of confectioners sugar, it was still quite bitter when I ate the cupcake.. Buuuuuut, i tasted it the next day... and it was PERFECTO!! A-hah! It wasn't bitter like yesterday and it was not sweet at all.. I just llooooovvvee it.. I think you need to wait a few hours or overnight for the sugar to sink it.. I think.. Anyways... Enough of my stories..

Boston Cream Pie Cupcake (adapted from 500 cakes by Susannah Bake)
(my notes in red) (I got about 11 regular sized cupcakes)

CAKE
170g / 6oz butter, at room temperature
140g / 5oz caster sugar
3 eggs
140g / 5oz self raising flour
1 tsp vanilla extract

CUSTARD
120ml / 4 fl oz milk
175ml / 6 fl oz single cream
3 egg yolks
2 tbsp caster sugar
2 tbsp plain flour
1 tsp vanilla extract

DARK CHOCOLATE GANACHE (my own recipe)
4.5 oz dark chocolate chip or chopped into small pieces (or semisweet chocolate, if using semi-sweet, exclude confectioners sugar)
3 oz heavy cream
Confectioner's sugar (amount varies to your own preference)

Directions:
CAKE
1. Preheat oven to 180C /  350F / gas mark 4. Grease two 20cm / 8in round cake tins, then line with greaseproof paper (put cupcake liners into muffin tins if you're doing cupcake versions).

2. Beat together butter and sugar until pale and fluffy (around 3-5 minutes). Beat in the eggs one at a time.

3. Sift in the flour over the bowl, add the vanilla extract and stir until thoroughly combined (it says stir but I still used the standing mixer.. be careful not to overmix).

4. Spoon the batter into the cake tins and spread out evenly using the back when pressed lightly. (I filled the batter until 2/3 of the liners as it will rise quite considerably..but will shrink abit after cooling down).

5. Bake for 20 to 25 minutes until golden brown and the cake springs back when pressed lightly. Turn the cakes out onto a wire rack, gently peel off the waxed paper and leave to cool.

CUSTARD (while the cake is baking, you may want to prepare the custard)
1. Warm milk and cream in a pan until almost boiling, then set aside.

2. In a bowl, whisk together the egg yolks and sugar until creamy, add the vanilla extract, then whisk in the flour.

3. Whisking constantly, slowly pour in the hot milk, then pour back into the pan. Heat gently, stirring, for about 2 minutes until thick. Pour into a bowl, press clingfilm over the surface, cool, then chill.

To serve, spread the chilled custard over one of the cakes, then place the second cake on top (for cupcake version, I used a Wilton Tip 230 to fill the cupcakes. Otherwise you may just cut a cone shaped  at the middle of the cake n fill the custard and cut a bit of the tip from the cone and place back to cover the filling).

GANACHE
1. Chopped the chocolate into small pieces and placed it a bowl.

2. Heat the cream until almost boiling, then por it over the chocolate and leave it to stand for 3-5minutes. Then stir until smooth. Allow to cool and thicken slightly.

3. Taste test and then add confectioners' sugar and mix thoroughly until the taste is right to you.

~These tears that I've cried
Want you by my side..
A perfect love story that we made
Cos you're my only one, you're the only light
Don't you ever fade away~

Chocolate Cream Cheesecake

If you have read my previous post last month, I said that I have excess of marcarpone cheese.. I've been procrastinating all these while.. Hence, I've been baking excessively this Christmas week cos I wanna use up all the mascarpone cheese and also for the gathering I have at work.. And of ocurse trying out new recipes from the new books that I have.. Weee~

I never tried making chocolate cheesecake before.. Hence, you should know what happened... I made a new recipe from the new book that my sis bought for me.. The author is a Malaysian if I'm not wrong or Singaporean.. I don't know.. It's called Cheesecake Seduction by Catherine Lau...All her cheesecakes look fabulous and mouth watering.. It's very inspiring actually... However, what I don't really like about the book is that it's not very detailed.. hence making it hard for me to decipher the steps.. I have to think properly and experiment on my own.. But other than that, it's a great book.. Go get it if you can... Support Asian cooks and Bakers!! hehe..

Chocolate Cream Cheesecake (taken from Cheesecake Seduction by Catherine Lau)
(my notes in red)

TOPPING
200ml whipping cream
50ml milk
250g dark chocolate, chopped

FILLING
10 egg yolks
2 eggs
60g brown sugar
500ml milk
300ml whipping cream
2 tsp instant coffee powder
250g dark chocolate, melted
250g mascarpone cheese, stirred gently until smooth

BASE
30g butter, diced
60g dark chocolate
1 tbsp brown sugar, firmly packed
1 egg, lightly beaten
2 tbsp milk
1 tsp instant coffee powder, mixed with 1 tsp hot water
2 tbsp cocoa powder, sifted
1/8 tsp bicarbonate of soda, sifted
40g ground hazelnuts

Directions:
TOPPING
1. Heat cream and milk over gently simmering water. Add chocolate. Stir until smooth.

2. Pour two-thirds of topping into a deep 20-cm round cake pan. Cover and refrigerate. Set aside remaining chocolate.

Filling
1. Preheat oven to 160 deg C. Whisk egg yolks, eggs and brown sugar for 2 minutes. Set aside.

2. Combine milk and cream in a pan over low heat. Bring to the boil and remove from heat immediately. Stir in coffee powder and chocolate. Stand for 5 minutes. Slowly pour chocolate mixture into egg mixture while stirring until combined. Strain then leave to cool.

3. Stir in mascarpone into chocolate mixture until smooth. Slowly pour mixture on chocolate topping in cake pan. Place pan in water bath. bake for 50 minutes. (I need to bake quite long.. almost more than an hour..and I had to increase the temprature higher for the last 15 minutes or so. The point is, you need to bake till the  batter is firm enough to hold the base later.. so that it won't sink.. I'm assuming that it will sink it its still in liquid-y state).

Base
1. Combine butter and chocolate. Stir over low heat until smooth. Remove from heat. Stir in brown sugar, egg, milk, and coffee mixture, one at a time. Add remaining ingredients. Mix well. Spoon into a piping bag with a large plain nozzle.( I didn't use a piping bag.. Just spread it with a trusty spoon or spatula. Try to make as leveled as possible)..

2. Remove cake pan from oven. Pipe mixture on filling. Bake for 15 minutes or until centre of base is firm. (I did a toothpick test with the base). Remove and cool. Cover and refrigerate overnight.

3. Carefully run a knife around the edge and invert cheesecake onto a serving plate. Warm remaining chocolate topping and serve with cake. Decorate as desired.

I made half the recipe as usual.. I used 70% chocolate for the whole recipe.. and the cheesecake wasn't sweet at all including the topping.. Hence, I would recommend using milk chocolate or not-so-dark chocolate for the topping at least... I think you can opt out the coffee if you don't want to bitterness tang inside the filling..

This recipe produces a soft cheesecake.. not cakey at all although it's a baked cheesecake.. It's not really like custard.. More to creamy.. Overall, I think it's a lovely cheesecake for all dark chocolate lovers.. You can tweak the recipe a bit for a slightly sweeter cheesecake..

~Another day is going by..
I'm thinking about you all the time~

Chocolate and Banana Cupcakes

Recently, my sister bought for me some recipe books.. 3 books to be exact.. One is a Cupcake book, one Bread book and one Cheesecake book.. They were quite affordable actually.. Which is good.. But she bought it so that I can bake some of it for her.. Partly.. Pffftt~ Thanks for the wonderful books anyway.. :)

Anyway, I love love love the Cupcake book.. It's called Cupcakes from the Primrose Bakery.. The cupcakes look really pretty and I can't wait to make them all.. Haha... I kept looking through the book everyday.. Contemplating which one I want to make.. All I had to do was wait for payday to make my first one.. The book had so many pretty pictures and I like the fact that they do not use any tip to frost the cupcakes.. just a spatula to spread and sprinkle away with the beautiful toppings.. Hence, on Monday.. I finally made something..

The cupcakes rose nicely, nice eaten just like that.. I like the buttercream for the fact that it uses dark chocolate.. It's still sweet but I it was just nice to me.. The buttercream consistency was on the softer side which I had mixed a bit longer.. Helps a bit.. but I suggest you just fridge it for a while.. It kinda helps.. The banana taste was kinda mild.. maybe the bananas I used were quite small.. But I would put more bananas in next time...

Chocolate and Banana Cupcakes with Chocolate Buttercream (taken from Cupcakes from the Primrose Bakery by Martha Swift and Lisa Thomas) (my notes in red)

125g unsalted butter, at room temperature
250g caster sugar
2 eggs, lightly beaten
1 tsp good quality vanilla extract
250g plain flour, sifted
2 tsp baking powder
4 ripe bananas, mashed with a fork
175g good quality dark chocolate (70% cocoa solids), broken or chopped into small pieces

1. Preheat the oven to 160 C / 350 F/ gas mark 4 and line a 12-hole muffin tray with the appropriate size cupcakes cases

2. In a large mixing bowl, cream the butter and sugar until the mixture is pale and smooth, which should take 3-5 min using an electric mixer.

3. Add the eggs and vanilla extract and beat again briefly (add the eggs one at time making sure it is has incorporate well in between). Stir in the mashed bananas and chocolate pieces using a wooden spoon (careful not to over-stir).

4. Carefully spoon the mixture into the cupcake cases, filling them to about 2/3 full. Bake in the oven for about 25 minutes. To check they are cooked, insert a skewer in the centre of one of the cakes - it chould come out clean.

5. Remove from the oven and leave the cakes in their tins for about 10 minutes before placing on a wire rack to cool.

6. Once they are completely cool, ice the cupcakes with chocolate buttercream. If you wish, pop some chopped walnuts on each one. Alternatively, you could simply serve them with no icing at all for a breakfast treat, warmed in a the oven for a few minutes beforehand.

Chocolate Buttercream Icing

175g good quality dark chocolate (70% cocoa solids)
225g unsalted butter, at room temperature
1 tbsp semi-skimmed milk, at room temperature
1 tsp good quality vanilla extract
250g icing sugar

1. Melt the chocolate in a bowl or plastic just in the microwave until smooth and of a thick pouring consistency. A general guide would be to heat at 30 sec intervals on medium, stirring in between, to avoid burning the chocolate. Alternatively, melt the chocolate in a heatproof glass bowl over a saucepan of barely simmering water. Stir in occasionally until it has completely melted and is quite smooth. Leave to cool slightly.

2. In a large mixing bowl, beat the butter, milk, vanilla and icing sugar until smooth - this can take several minutes with an electric hand mixer (I beat the butter, milk and vanilla first to soften the butter a bit and then add the icing sugar gradually). Add the melted chocolate and beat again until thick and creamy. If it looks runny to use when trying to ice the cupcakes or cakes, simply keep beating - this will thicken the icing and improve its consistency.

~Running away you can't pretend..~

Soft, Moist, Chocolatey Brownie

I felt like eating brownie since like last week... Wanted to buy one from Mrs Fields.. but it's so hard to find the outlet nowadays.. My favourite is Triple Fudge Brownie.. But I think my sweet tooth has mellowed down.. I can't take stuffs that are too sweet anymore.. I don't know..

Anywaayyy.... I saw this recipe yesterday and I saw the pictures and straight away I knew I wanted to make it.. I couldn't wait any longer.. I know I stated somewhere in my previous brownie recipe that it was THE BROWNIE recipe BUT I think this is THE BROWNIE RECIPE.. hahahah.. Im fickle..

I've always wanted to buy those 70% or more dark chocolate and make into something but Im scared.. But this recipe provides me an opportunity to use it.. And that is partly the reason why I wanted to do it.. I advice you to use the best dark chocolate you can get cos the brownie is just awesome to me.. *I'm thinking Guanaja*... It's not that sweet but it taste strongly of chocolate with a hint of bitterness.. On top of it, it was soft and moist and makes it taste kinda fudgey... Just the way I like it... Annndd the aroma of it was just incredible as it was baking... When I open the container full of it.. Gosh~ This is a must try recipe... I kinda knew it would be a bit bitter and so I topped it with Butterscotch Chips to neutralise the bitterness.. It was just perfect.. Sweet and bitter in harmony... I think it would be very very good with ice cream too.. It kinda reminds me of Flourless Cake but better.. :P

I baked it in a 9-inch square tray but found it kinda too big unless you are going for thin brownies..I'm gonna make it again very very soon cos I have to finish my butterscotch chip.. And what better way than this...

Spiced Brownies with Cocoa Nibs (taken from http://www.vanilla garlic.com)
(my notes in red)

8 oz of 70% cacao chocolate
6 tbsp / 3.03oz / 86.1g  unsalted butter, cut into pieces
1 tsp cinnamon (optional) (I omitted)
1/2 tsp ground ancho chilli powder (I omitted)
3 eggs
1 cup sugar
pinch of salt
1 tsp vanilla
1/3 cup plus 1 tbsp all purpose flour
1 tbsp cocoa powder, plus extra for dusting
1/4 cup cocoa nibs (I replaced with Butterscotch Chips)

1. Preheat oven to 350 F (170 C) and line a springform pan with parchment paper (a simple 8 or 9 inch square or cicle will just be fine). Light Grease and dust the parchment line pan with butter and flour.

2. Place chocolate, butter, cinnamon and chilli powder over simmering water (double boil). Stir together and until melted, smooth and warm.

3. In another bowl, place eggs, sugar, salt and vanilla together and whisk on high speed for 2 minutes. It should be thick and light coloured.

4. Add the warm chocolate to the egg mixture and whisk together.

5. Fold in the flour and cocoa powder.

6. Scrape the bater into the lined pan and bake for 25-30 minutes or until a toothpick comes out clean.

7. Allow to cool for 30 minutes on a wire rack. remove springform rim. Dist with cocoa powder and serve. Great with whipped cream, mint ice cream, or chilled cream poured over it.

~If you're happy and you know
You clap your hands~

Peanut Butter Brownies

I wanted to make something new.. And I was bored.. Hence, I decided to try this recipe.. And I was feeling like some brownie that day..

It was really good.. Fudgey.. Chocolatey.. Not too cakey.. Soft.. A bit too rich cos of the peanut butter.. The frosting was sweet but DUH rite? haha.. Frosting is always sweet.. Well, this brownie recipe reminds me of Mrs Field's Brownie.. My favourite Triple Choc Brownie excluding the peanut butter.. I think I found THE brownie recipe that I like but I'm not gonna incorporate the peanut butter next time. Hence, I have to play around with the recipe.. Next time..

The good thing is I did not use any machine for the brownie part.. Just the power of the hands.. :)

Peanut Butter Brownie (taken from http://canadianbaker.blogspot.com/)
(my notes in red)

6 oz (175g) bittersweet chocolate, chopped

4 oz (125g) unsweetened chocolate, chopped

1/3 cup (75ml) butter

1/3 cup (75ml) natural peanut butter, at room temperature (I used normal Peanut Butter)

2 cups (500ml) granulated sugar

1 tsp (5ml) vanilla

4 eggs

1 2/3 cups (400ml) all purpose flour

1 cup (250 ml) chopped unsalted peanuts (omitted cos I like my brownie plain)

pinch salt

Topping:

1/3 cup (75 ml) butter, softened

1/4 cup (50ml) natural peanut butter, at room temperature

1/2 tsp (2 ml) vanilla

2 cups (500ml) icing sugar

1 tbsp (15 ml) milk (I used water as I had no milk)

3 oz (90g) bittersweet chocolate, melted

1. Line 13 x 9 in (3.5 L) metal cake pan with parchment paper or grease. ( I used a 9x9 in pan)

2. In saucepan, melt bittersweet and unsweetened chocolate, butter and peanut butter over medium-low heat; let cool for 10 minutes. ( I used double boiling method to be safe)

3. Whisk in sugar and vanilla. Whisk in eggs, 1 at a time, whisking well after each.

4. Fold in flour, peanuts (omitted) and salt.

5. Spread in prepared pan. Bake in centre of 350 F (180 C) oven until tester inserted in centre comes out with just a few moist crumbs clinging, about 25 minutes. Let cool in pan on rack.

Topping: In bowl, beat butter, peanut butter and vanilla until creamy. Beat in icing sugar in 2 additions. beat in milk (I used water as I did not have any milk.. It shouldn't affect much as I think liquid is just to get the right consistency for the frosting). Spread over brownies. Drizzle with chocolate. Refrigerate until form, 1 hour. Cut into bars. Makes ~60 bars.

Tip: Make ahead. Remove from pan; wrap and refrigerate for up to 5 days. Or overwrap in heavy duty foil; freeze up to 1 month).

~This is not what I intended

I always swore to you I'd never fall apart

You always thought that I was stronger

I may have failed but I have loved you from the start~

One Busy Week

Wow... I've gotten through one busy week.. It was undescribable.. I had so much baking to do.. Firstly, I had orders from my sis.. 2 cakes.. I think cakes are simpler than cupcakes.. Pour here, take it out.. frost and decorate.. and voila.. you have a cake.. It's less tiring than anything else.. But somehow, I'm always intimidated by the decorating part.. Cos I'm actually a simple person.. I like things simple.. decorations to be simple.. The main priority is TASTE.. haha.. But somehow.. Looks and presentation always plays a very important first impression rite? No? Not for me.. Cos TASTE IS PARAMOUNT.. hahaks..

I am looking at this Hershey's cookies and cream chocolate and it reminded me of something.. I used to buy this chocolate bar almost everyday after school when I was in secondary school.. It was like one of my favourite chocolate besides so many others.. I grew fat on it!! haha.. Anyway, when I ate it again now, I can't eat more than 3 small rectangles.. It's like damn sweet and I can't handle it.. I guess I don't really enjoy white chocolate as much as I did.. Don't get me wrong.. I still love chocolates though..

This is the Infamous Abbey Cheesecake with Strawberry Swirls.. I used apple flavoured biscuits for the crust.. It should taste slightly different from normal.. Personally, I like it cos I think the taste is uniqe. I just hope the person who ordered this enjoy it..
Secondly, I had orders from my good friend, Sikin.. Nutella Cupcakes and Cheesecake... She ordered Plain cheesecake cut into 4cm by 4cm squares.. Her initial order was a rectangle cheesecake bar but I couldn't do it would be very costly for me and for her too.. haha.. Too hard to explain.. So, I end up with this.. Thirdly.. I had to prepare for my Wilton Course 1 Finale Cake.. Gosh.. I was tired by the end of Saturday.. Haha.. Nevertheless, I really enjoyed it cos I Love what I'm doing.. Hahaha.. I will reveal the Finale cake in the next post..

~Money can be earned

But passion can't be bought~

Brownie

After baking this brownie.. I realize that my ideal brownie is more cakey with a bit of fudgey-ness in it.. For now.. I used to like chewy brownies.. I don't know why I stopped liking them too.. Haha.. Neway, I found this recipe from a book by Daniel Tay.. He's the owner Bakerzin if I'm not wrong.. I was searching for recipes for brownies and his recipe seems to appeal to me most of all the brownie recipes that I had collected... Why?? Cos his recipe was the first recipe I saw that had cream cheese in it.. Hmmm

Well, it turned out wonderful.. Cakey and kinda fudgey when it's hot.. I like my brownie plain.. Maybe with fudge on it.. But I don't like nuts in it, especially walnuts.. eugh.. Not that I don't eat it but I just don't like it.. But I think the next time I do this, I can add some white chocolate chips or even milk chocolate buttons inside.. I think it would be really nice and make the brownie fudgier.. Just the way I like it..

Reviews from my sis is that it's too cakey.. But I guess different people have different takes on it.. It's cakey but when I heat it up in the microwave before I eat it, it's a bit fudgey.. You just have to try it yourself.. The recipe makes good clean and neat brownie.. Haha.. Whatever that means.. Lol.. Nice eaten with Island Creamery ice-cream too.. Yummy!!
Chocolate Brownie (taken from just desserts and other baked treats by Daniel Tay)
(makes one 28-cm / 11" square cake) (my notes in red)
(I make one-third the recipe as I just wanted to make a small tray for myself.. hehe)

325g (11 1/2 oz) plain (all purpose) flour
5g (1/2 oz) baking powder
150g (5 1/3 oz) cocoa powder
225g (8 oz) cream cheese
860g (1 4/5 lb) sugar
1/2 tsp vanilla essence
10g (1/3 oz) salt
450g (16 oz) unsalted butter
400g (14 1/3 oz) eggs
300g (10 1/2 oz) walnuts
butter for greasing

1. Preheat oven to 180C (350 F)

2. Sift flour, baking powder and cocoa powder into a bowl and set aside.

3. Place cream cheese, sugar, vanilla essence, salt and butter in another mixing bowl and whisk until blended.

4. Fold eggs into cream cheese mixture, then gradually fold in flour mixture. Add walnuts and mix well. (I didn't fold.. Just added everything in my KitchenAid and Beat it~ haha.. ok.. lame)

5. Lightly grease a 28 cm / 11" square baking tin with butter. Level Batter into tin and bake for 20 minutes. (I baked in my 6" x 9" rectangle tray)

6. Unmould brownie and leave aside to cool. Slice before serving.

You might think that the ingredients list is a bit weird as all the quantity are in grams and ounces.. But from the baking books that I read, giving the quantities this way is the most accurate. This is because measurements in spoons and cups can vary in different countries.. Even the size of eggs can be different everywhere.. That should explain it.. But I must say it's more troublesome having the recipe in grams as I have to weigh everything.. And I guess it's time I invest in a good weighing machine..

~There are many things that I
Would like to say to you but I don't know how~

Devil's Food Cupcakes vs Devil's Food Cupcakes

I decided to try another chocolate cupcakes recipe that I had in my recipe file... Both with same name but I took from different website.. Both I've been wanting to try.. to see which is better tasting.. All of the ingredients are the same except that one calls for milk, the other calls for cold water... But of course both have varying amount of ingredients.. I used the same frosting on both as I've been wanting to try this frosting taken from another blog... It sounds really irresistable and looks really pure and white.. I love colour contrast on my food and clothes.. haha..

As usual, my notes are in RED...

Devil's Food Cupcakes [1] (taken from http://cupcakeblog.com)

2 cups flour (I suppose it's all purpose flour)

2 cups sugar

1/2 cup unsweetened cocoa powder

1 1/2 tsp baking soda

1 1/2 cup milk

1/2 cup butter

2 tsp vanilla

2 eggs

1. Measure out everything but the eggs directly into your mixer bowl.

2. Mix on low speed just until incorporated.

3. Beat on high speed for 2 minutes.

4. Add eggs, beat on high speed again for 2 minutes.

5. Measure out into cupcake pan lined with cupcake papers. Bake for 15-20 minute in a 350 deg F (~175 deg cel) until a toothpick comes out clean. Let cool slightly inthe pan then transfer to a rack to cool completely before frosting. (I fill the cups till 3/4 full for cupcakes to rise nicely just a bit above the cupcake papers).

Devil's Food Cupcake [2] (taken from http://www.tasteandtellblog.com/)

2 1/4 cups all purpose flour

1/2 cup unsweetened cocoa powder

1 1/2 tsp baking soda

1/4 tsp salt

1/2 cup butter

1 3/4 cup sugar

1 tsp vanilla

3 eggs

1 1/3 cups cold water

1. Line cupcake tins with cupcake liners. Preheat oven to 350 deg F (~175 deg cel).

2. Stir together flour, cocoa powder, baking soda and salt. Set aside.

3. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.

4. Add sugar and vanilla; beat until well combined. Add eggs, one at a time, beating well after each.

5. Add flour mixture and water alternately to beaten mixture, beating on low speed after each addition just until combined. (Start with flour first and then water and end with flour)

6. Fill cupcake liners 3/4 full. Bake for 15 to 20 minutes, or until toothpick inserted in the center comes out clean.

Buttercream Dream Icing (taken from http://www.therepressed pastrychef.com)

1 stick salted butter, room temperature (~110g)

1 stick unsalted butter, room temperature

1 cup shortening (~250g)

1 tbsp clear vanilla extract

2 pounds confectioner's sugar (I used est. 750g, just as long as the frosting is stiff enough for me cos it will be really sweet to used 2 pounds)

4-6 tbsp very cold milk

1. Cream the butter and shortening in the bowl of an electric or stand mixer. Add the clear vanilla extract and combine well.

2. Begin adding the sugar and mixing thorougly after each addition. ( I added a few spoons at one time to check the stiffness of the frosting and stopped at your desired consistency).

3. After all of the sugar has been added and mixed thoroughly, begin adding the very cold milk one tablespoon at a time, combining very well after each addition until you reached the desired consistency. (you can half the recipe if you dun intend to frost a lot of cupcakes, any leftovers can be stored in the refrigerator).

Sooo... In my opinion, I prefer the Devil's Food Cupcake [2] cos it has a better taste that compliments the frosting. In terms of texture I prefer [2] too.. But I would say that Devil's Food Cupcake [1] is softer.. It's nice but somehow it's has a weird aftertaste for me and sometimes tasteless... I'm not really good at describing food and I don't feel good being critical of people's recipe... It really depends on your preference again.. For those who prefer less sweet, maybe [1] would be good for you.. But for me, i prefer [2]. But both makes equally presentable cupcakes that does not sink or rise too much.

As for the frosting, I totally love it... I used to make white chocolate buttercream for most of my chocolate cupcake recipe.. But this new recipe is really nicer and lighter than white chocolate recipe.. And I like it.. It's also as sweet as white chocolate frosting but all frosting are meant to be very sweet.. And the colour is almost white which makes it really pretty against the chocoalte cupcake. Hence, i usually make a lot of the frosting and keep it for other cupcakes that I make in the future..

~If you.. if you could return

Don't let it burn... Don't let fade..~

My 1st Regular Sized Cupcakes

How do you always start baking? Hmm.. I start by reading through the recipe over and over again and understand the steps and instructions.. Then I will analyze what I ingredients I need to get.. After everything, I start baking.. Hence, I usually mentally and physically(?) prepare myself one day before.. Usually..

I just bought my first standard size muffin/cupcake tin.. I don't usually like this size cos I feel that it's big.. I worry that it would be too much for people and that they would stop at 1 cupcake.. :) I like my cupcakes small as it makes me want to eat it more.. haha.. But I really wanted to buy the muffin tin anyway.. So the cupcake who has the honour of being the first cupcake to be baked in the tin is Chocolate Cookie Dough Cupcake.. I was really excited to bake these.. It looked really tantalising the first time I saw it and I knew I had to try it.. It was creative and looks really delicious..

Chocolate Cookie Dough Cupcake (taken from http://howtoeatacupcake.net/)
(my notes and comments are in red)

Chocolate Cupcakes (from MarthaStewart.com)
makes 12 (plus 1 smaller cupcake)

Ingredients
8 tbsp (1 stick) unsalted butter, room temperature, plus more for pan (omit if you're using paper liners)
1 1/4 cups all purpose flour (spooned and leveled), plus more for pan (increased to 1 1/2 cup)
1/2 cup cocoa powder (Reduced this to 1/4 cup: Use original amounts if you want a really chocolatey cupcake)
2 tsp baking powder
1/2 tsp salt
3/4 cup sugar
2 large eggs, room temperature
1 tsp pure vanilla extract
1/2 cup whole milk (I used those hi-lo milk cos that's what I have on hand and I think it works just fine)

This is the batter and the cookie dough before it was baked.. it was really cook to see it like this.. I really wanted to eat th cookie dough just like that.. hehe..

This is what happened after it was baked.. The cookie dough disappeared.. :) Magical I tell you.. Haha.. Well... The picture of how it looks inside at the top before the recipe..

Directions
1. Preheat oven to 350 degrees (177 degress celcius). Butter and flour a standard 12 cup muffin pan, or use paper liners. In a medium bowl, whisk together flour, cocoa, baking powder, and salt; set aside.

2. With an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla and mix until combined.

3. On low speed, beat in half the flour mixture, followed by milk; end with remaining flour mixture. Mix just until incorporated (do not overmix).

4. Fill muffin cups 2/3 full with batter. Place a ball of frozen cookie dough on top of each cup (do not push it in).

5. Bake until a toothpick inserted near the centre of a cupcake (but not in the cookie dough) comes out clean, 22 to 24 minutes.

6. Cool cupcakes in pan, 5 minutes; transfer to a wire rack to cool completely.

Cookie Dough Frosting

For the cookie dough
1/4 cup butter, softened
1/4 cup brown sugar, plus 2 tbsp
2 tsp water
1/2 tsp vanilla
1/2 cup flour
1/4 tsp salt
1/3 cup miniature chocolate chips (slightly lesser if u dun like chocolate chips as much like I do)

For the frosting
1 1/2 cup heavy whipping cream (I only had 1 cup normal whipping cream available at that time)
8 oz cream cheese, softened
3/4 cup granulated sugar (reduced to 2/3 cup)
1/8 tsp salt
1 tsp vanilla

Directions

For the cookie dough
1. Cream the butter and brown sugar in a small bowl. Add water and vanilla and mix well.

2. Add flour, salt and a stir to combine. Stir in 1/3 cup mini chocolate chip.

3. Wrap the dough in waxed paper and freeze (don't have to place in the freezer, just put in the normal fridge) until firm (I used a cling wrap), about 30 minutes.

4. Break dough into 1/4 teaspoon sized chunks (I would make bigger cos I love the cookie dough part) and place the chunks on a plate or in a plastic container, separating layers with waxed paper (I used cling wrap). Store them in the refrigerator until ready to use. (I got more than 13 balls that I needed for the 13 cupcakes. That's why I would make bigger chunks next time. The leftovers that were used in the frosting were very little but sufficient I guess, but maybe I would make slightly more cookie dough next time)

To make the frosting

1. In a medium bowl (a cold bowl with cold beaters), beat the whipping cream until stiff peaks form (do not overbeat); set aside. (While refrigerating the cookie dough, I washed my bowl and beaters and placed it in the fridge)

2. In a large bowl, combine cream cheese, sugar, salt and vanilla. Beat for 2 minutes until smooth.

3. Fold the the whipped cream.

4. Fold the frozen cookie dough chunks into the frosting and immediately frost the cooled cupakes. (those leftover unused cookie dough)

I made it on some random day.. I was just excited to do it.. Anyway.. Not many like the icing but I love the icing with the cupcake.. In fact,I think I would put extra icing on it for myself cos I want to eat every bite of the cupcake with the icing.. Haha.. Although I didnt have sufficient whipping cream, that taste ok to me.. Well.. It was a bit runny.. But I guess it should be fine if you put it in the fridge for a while.. Oh.. Don't put too many cookie dough in it cos some people might not be confortable with the idea of eating uncooked cookie dough.. unless they don't know.. hahaha..

Okay last comments is that.. EAT IT CHILLED... hahaha.. I think it's best eaten when it chilled.. I can't explain why.. But it's just nicer.. To me at least.. Espcially with the icing..

~If you.. if you could return
Don't let it burn, don't let it fade
I swear im not being rude
But it's just your attitude
It's tearing me apart.. It's ruining everything~