Refreshing New Year

Happy New Year to all!! This new year is quite special to me. I'm starting this year as a wife, I'm starting a new job which is a total switch to my previous job and last of all, I'm hoping for a new outlook on everything.

To start this new year, I wanted to share with you guys a refreshing cupcake recipe. It is refreshing to me because of 2 reasons. 1)It uses citrus. 2)It is the first cupcake/cake recipe that I made using heavy cream instead of the normal milk or buttermilk.

I'm actually staying at my husband's place while waiting for our own house to be ready which will be in the next 2 years. The best thing is, my lovely mother-in-law has the same interest as me which is baking. She shared with me her Martha Stewart's Cupcakes book.It has a lot of awesome pictures of cupcakes and interesting recipes. One that caught my eyes was the Orange-Vanilla Bean Cupcakes. I always thought that it was a waste of money to buy the book as all her recipes are actually on her website. BUUUT.. It's totally different when you have the book. The pictures in the books are better for one thing. However the recipes and steps are easier to see in the book. ANND there are some information in the book that is not on the website. Hence, I still think it is a great buy. 

I was deeply curious about how the cupcake would turn out like or taste like with heavy cream as a liquid medium. I've tried using milk, buttermilk and sour cream but never heavy cream. I assume that it would be more moist and dense. The thought of the orange and vanilla just lingered in my mind the whole day. I knew I had to try it. 

I'm a fan of citrus recipes. I love vanilla and vanilla beans. And I simply adore Swiss Meringue Buttercream. So, this cupcake was awesome to me. The buttercream complemented the moist yet light tasting cupcake. It was not too dense but was just nice. And as you bite, you can see the speckles of vanilla bean in the cake which is so pretty and heart-warming to me. It was also my first try making the candied orange. I learnt a lot in the process. So, I heart heart heart the cupcakes. The recipe can be found here.

~A new year is unfolding – like a blossom with petals curled
tightly concealing the beauty within~

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~

Orange Muffins with Brown Sugar Topping

I've been so quiet.. A lot of things happening.. Nothing great actually.. All sad stuffs.. But I shall not dampen your mood anymore.. I've been doing a number of muffins.. Here's a new one..

I've always loved citrus flavoured cakes.. They're always refreshing and feels kinda healthy.. hehe.. I did Orange Muffins with Brown Sugar Topping.. It nice.. Soft, refreshing and somehow bland BUT the Brown Sugar Topping made it SUPERB for me.. haha.. I wanted to bite into something when eating it.. Hence, dried cranberries were my number one choice when pairing with orange.. I would double the topping for one recipe of muffins the next time I make it

I enjoy doing muffins cos its simpler as I don't have to use any machines.. You should try this, really..

Orange Muffins (taken from http://allrecipes.com/Recipe/Orange-Muffins/Detail.aspx)
makes 12 regular size muffins (my notes in red)

2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/2 cup white sugar
1 tablespoon grated orange zest (I added more zest)
2/3 cup orange juice (I added a bit more)
1/2 cup melted butter
2 eggs (beaten)
1/2 cup ground walnuts (optional) (excluded)

Brown Sugar topping

1 tablespoon melted butter
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon

1. Combine flour, baking powder, baking soda, salt, white sugar and grated orange peel. Stir in orange juice, 1/2 cup melted butter, eggs and chopped nuts.

2. Pour into 12 muffin cups.

3. Blend 1 tablespoon melted margarine, 1/4 cup brown sugar, 1/2 teaspoon cinnamon and sprinkle on top of each muffin. (I wouldn't say sprinkle but just drop some on top of the batter)

4. Bake in a preheated 350 degrees F (175 degrees C) oven for 20-25 minutes. Serve hot.

~Yesterday.. You ask me something I thought you knew
So I told you with a smile..it's all about 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~