Im feeling Orange-y~

Lately, I've been doing a few recipes that has got to do with oranges.. Not sure whether it's because of the oranges that I bought since so long ago or I just feel like using it.. Maybe it's more to feeling citrus-ey and zest-y that made me want to use it... Plus maybe 20% of it is because the oranges have been sitting there for so long.. *grins*

I've been wanting to make this recipe for quite long.. I've always like Biscotti.. Good for my coffee breaks or breakfast.. In my dreams of course... Hahaha.. I rarely have breakfasts and coffee breaks... But that's what I imagine how I would like to have my biscotti..Coffee on my side while flipping through a magazine and dunking the biscotti in the coffee... The mood and ambience.. Lol..

Biscotti originates from the midieval Latin word "biscoctus" meaning twice cooked/baked. It has that hard and crispy characteristics because when it is baked the 2nd time, moisture is removed.. hence, it should be able to keep for a longer period of time provided if you keep it in an airtight container. 

The recipe used almond extract.. I'm not a big fan of almond.. To me, it smells like medicine and I hate the smell.. When cookies or cakes have almond smell or taste, I just avoid it.. Unless it bearable.. I don't know why people like it?? Why?? *wondering looks* But I can eat almond nuts.. But i'm not really a fan of nuts except for Peanut Butter and anything Reese.. hehe..

To overcome the strong almond smell and taste, I decided to add orange and cranberries.. That is my favourite combi of all time.. Nothing goes so well like orange and cranberries.. Just like how the forest needs the rain, cranberries need orange to perk it up... -_-' I know it's lame.. 

I had to search for cornmeal flour up and down.. It's so hard to get cornmeal flour in Singapore.. Or maybe I've been searching at the wrong places.. Thank god Phoon Huat manufactures it now.. Anywaayy.. It's really yummy addictive.. but I think I like my bicotti thinner..

Almond Biscotti (adapted from Baking from my Home to Yours by Dorie Greenspan) 
[my notes in Red]

1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup yellow cornmeal flour
1 stick (~115g) unsalted butter, room temperature
1 cup sugar
2 large eggs
1 1/2 tsp pure almond extract
1/4 cup sliced almonds, blanched or unblanched
1/3 cup dried cranberries, cut into small pcs (optional)
Zest of one orange (optional)

1. Centre a rack in the oven and preheat the oven to 350 deg F (~175 deg C). Line a baking sheet with parchment or a silicone mat.

2. Whisk the flour, baking powder and salt together. Add the cornmeal and whisk again to blend.

3. Add the orange zest to the sugar and rub it with your fingers.

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 "oranged-sugar" together at medium speed for 3 minutes, until very smooth.

5. Add the eggs (all the eggs) and continue to beat, scraping down the bowl as needed, for another 2 minutes, or until the mixture is light and smooth and creamy.

6. Beat in the almond extract. Reduce the mixer to low and add the dry ingredients, mixing only until they are incorporated. You'll have a soft stick-to-your-fingers dough that will ball up around the paddle or beaters. (it won't really ball up but you can somehow see that it will clump together more after a while) 

7. Toss in the almonds and dried cranberries and mix just to blend.(remember not to blend so long. Stop when u you see it mixed enough.) 

8. Scrape half the dough onto one side of the baking sheet. Using your fingers and rubber spatula or scraper, work the dough into a log about 12 inches long and 1 1/2 inches wide(these are estimated lengths). The log will be more rectangular than domed, and bumpy, rough and uneven.

9. Form a second log with the remaining dough on the other side of the baking sheet. (Leave a space in between two logs as it batter will tend to expand slightly, upwards and sideways).

10. Bake for 15 minutes, or until the logs are lightly golden but still soft and springy to touch. Transfer the baking sheet to a rack and cool the logs on the baking sheet for 30 minutes

11. If you turned off your oven, bring it back up to 350 deg F (~175 deg C).

12. Using a wide spatula, transfer the logs to a cutting board and, with a long serrated knife, trim the ends and cut the logs into 3/4inch thick slices (I assume it can be thinner if your knife is sharp enough).

13. Return the slices to the baking sheet - this time standing them up like a marching band - and slide the sheet back to the oven (Doesn't really matter if it can't stand, Just lay them nicely).

14. Bake the biscotti for another 15 minutes, or until they are golden and firm. Transfer them to racks and cool to room temperature.  

~You and me, we can ride on a star
If you stay by my side
We can rule the world~

The Chewy

The first cookie recipe that I made in my new oven.. I've been wanting to make cookies but my old oven always burnt the cookies.. haha.. So finally.. I successfully bake cookies.. I love big chewy cookies.. Especially those from Subway.. My fave is double chocolate cookie, Oatmeal Raisin, White choc macadamia.. ALL from Subway... All except chocolate chip.. I have no idea why.. but I don't like chocolate chip cookies.. or cookies with nuts.. I like crunchy cookies from Famous Amos but I still prefer my chewy cookies.. Call me crazy...

These cookies were soft and chewy or were they just soft?? Hmm.. I dunno.. I made them like in advance and put the batter in the fridge.. I read somewhere that if you keep cookie dough in the fridge for one day, the cookies will bake to be more chewy.. For those people who like chewy cookies like me.. But this recipe is originally suppose to be chewy rite?? Haha.. I dunno.. I shall experiment again..to bake right after making it.. see whether it's chewy or slightly crunchy?? But the recipe calls to chill the dough though.. But never state how long.. haha..


The Chewy (taken from http://www.therepressedpastrychef.com/)
(my notes in red)

2 sticks unsalted butter
2 1/4 cup bread flour
1 tsp kosher salt (I used normal salt)
1 tsp baking soda
1/4 cup sugar
1/4 cup brown sugar
1 egg
1 egg yolk
2 tablespoon milk
1 1/2 tsp vanilla extract
2 cups semisweet chocolate chips (or any other toppings you have in mind)

1. Heat oven to 375 deg F (~175 dec cel)

2. Melt the butter in a heavy bottom saucepan over low heat. Sift together the flour, salt and baking soda and set aside.

3. Pour the melted butter in the mixer's work bowl. Add the sugar and the brown sugar. Cream the butter and sugars on medium speed.

4. Add the egg, yolk, 2 tbsp milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined.

5. Stir in the chocolate chips. (I used cranberries and white chocolate AND cranberries and chocolate chips)

6. Chill the dough, then scoop onto parchment-lines baking sheets, 6 cookies per sheet. (The dough will be kinda soft, more to batter. Just use spoons to scoop them and pressed them down abit. The batter will spread but not that much). Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheets for even browning.

7. Cool completely and store in an airtight container.

~Don't you love the life you killed..
The priest if on the phone
Your father hit the wall
Your ma disowned you..~

Cranberry Orange Zest Muffins

I haven't made muffin in a very long time.. This was really refreshing.. I love the orangey taste and the crispy top... Healthy tasting snack.. It's nice eaten hot.. And the good thing about it is that you don't have to use any hand mixer!!

Cranberry Orange Zest Muffins (taken from http://howtoeatacupcake.net/)

Makes 8

1 1/2 cups all purpose flour

1/2 cup sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

2 eggs

1/2 cup sour cream (I used plain yoghurt)

1/4 cup unsalted butter, melted

1/2 teaspoon vanilla extract

Zest of 1 orange

1/2 cup dried cranberries, divided

1/4 cup orange juice

Coarse sugar, for sprinkling (optional)

1. Preheat oven to 175 deg celcius (375F). Line muffin pan with 8 paper liners. (I got 15 cups using my usual aluminium tray)

2. Combine 1/4 cup dried cranberries with orange juice in a microwave safe measuring cup or bowl. Microwave 1 minute or until mixture is hot. Let sit for 5 minutes to plump the cranberries. Drain off orange juice and pulse cranberries a few times in a food processor.

3. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk the eggs, sour cream, melted butter, vanilla, orange zest and cranberry puree. Stir into dry ingredients until almost completely moistened. Fold in the ramining 1.4 cup cranberries until incorporated.

4. Fill muffin cups 2/3 to 3/4 full. Generously sprinkle coarse sugar over the tops. Bake for 20 to 25 minutes or until tops are lightly golden and a toothpick inserted in the center comes out clean. Cool for 5 minutes in pan before removing to a wire rack. Serve warm.

~hey Girl you know you drive me crazy..
One look puts the rythm in my hand
Still I never understand why you hang around
I see what's goin down~

Belated Valentines Post

I know its's kinda late for Valentine's day post.. But hey.. I've been kinda busy and very tired lately... Valentine's this year was really sweet and wonderful.. It was really nice and I spend it with my beloved.. We both gave each other the same gifts.. Haha.. And I bought us a matching wristband.. It's not identical but it's compatible.. hehe.. And we had a great time cam-whoring at the place where I've always wanted to take picture at.. And the cook never fails to be Mr Photogenic...My 'Spiderman'.. ;)

Whatever it is, I manage to bake something special for my beloved Cook... A recipe I've been wanting to try and I think the colours would match the occassion.. The recipe required 6 eggs, so I got a bit scared and decided to half it.. So here is it...

Cranberry White Chocolate Cupcakes (taken from Chockylit http://cupcakeblog.com)

My notes and comments are in red

7 ounces white chocolate (4 oz white chocolate)
2 sticks butter (1 stick, 110g unsalted butter)
1 1/2 cups sugar (slightly less than 3/4 cup sugar)
2 teaspoons vanilla (1 tsp vanilla)
6 eggs (3 eggs)
1 cup flour (1/2 cup flour)
1 teaspoon baking powder (1/2 tsp baking powder)
1/4 teaspoon salt (approx 1/8 tsp salt)
3/4 cup dried cranberries (slightly more than 1/2 of 3/4 cup of cranberries.. :) )

1. Chop chocolate and transfer into the bowl of a standing mixer

2. Add butter to the chocolate and place the bowl over a pan of simmering water. Stir until chocolate melts and butter is combined.

3. Remove from heat and stir in sugar. Note that when you add the sugar the mixure will separate and look pretty funky. This is ok.

4. Let the mixture cool for 10 minutes. (While the mixture is cooling, I sifted the flour, baking powder and salt)

5. Add the vanilla. Beat in an electric mixer for 3 minutes. Mixture will thicken and you should no longer see butter floating on the top. (The butter was still floating evern after 3 minutes of mixing and the mixture was really stiff but it's ok.. So don't worry..just proceed)

6. Add one egg at a time, mixing for 10 seconds between each. (The mixture turn out to be ok[normal looking batter] after the eggs has been added)

7. Sift the flour, baking powder and salt into the mixture, return to the electric mixer and mix until blended. (I just added the sifted ingredients that I had earlier prepared and mix together)

8. Roughly chip the cranberries. (Made the dried cranberries into smaller pieces by randomly cutting it with scissors) Stir into batter.

9. Scoop into cupcake cups 2/3s full and transfer to a 375 F oven. (approx 180 deg cel)

10. Set your timer for 5 minutes. When the 5 minutes is up, turn the oven down to 350 F. (approx 170 deg cel)

11. Set your timer for 10 minutes. When the 10 minutes is up, rotate the pans. (move the bottom to the top rack and front to back).

12. Set your timer for 7 minutes more. When the 7 minutes is up, test one of the top-center cupcakes with a toothpick and remove the cupcakes once it comes out clean.

Note: The batter is pretty liquidy and the cranberries very heavy, so they will fall to the bottom. If you aren't into that idea, I recommend two options. Either dust the cranberries in flour before mixing into the batter or drop some into each individual filled cupcake before baking.

Cranberry, Clove, White Chocolate Buttercream

8 ounces white chocolate, chopped (5 oz white chocolate)

1 stick (1/2 cup) unsalted butter, room temperature (55 g unsalted butter)

2 cups powdered sugar (1 cup powdered sugar)

1 teaspoon pure vanilla extract (1/2 tsp vanilla extract)

[optional] 1/4 teaspoon ground clove (omit)

1. In a heat proof bowl over a pan of simmering water, gently melt the white chocolate. Allow to cool for 2 minutes or so.

2. Using an electric mixer, beat the butter at medium speed until creamy.

3. Beat in the melted white chocolate.

4. Add 2 cups of powdered sugar, vanilla and clove and beat at low speed, scraping the sides and bottom of the bowl, until light and fluffy. Add more powdered sugar to arrive at the consistency and sweetness you like. 2 cups worked for me.

The cupcakes were nice.. Crisp top, dense, soft and very sweet especially the frosting but I think the cranberries made it a bit refreshing and tone down the sweetness of it all.. You can lessen the sugar if you want it less sweet as white chocolate makes everything very sweet.. Whatever it is... I love the cupcake and I would do it again.. But I think I will coat the cranberries with flour first so that it won't fall to the bottom of the cupcake.. Well, he loved it but not as much as the Strawberry Banana cupcake cos he loves cream cheese frosting..

~May.. Put your arms around me..
What you feel is what you are..
What you are is beautiful.. ~