Churros with Chocolate Sauce & Salted Caramel Sauce

The first time I tasted churros was at a birthday party I attended last week! Crisp crust and chewy texture and dipping in rich chocolate sauce, such sinful little snack! I saw my boy happily chomping down a couple of the churros at the party. Having a pack of 'going to expire' double cream, I decided to make some chocolate sauce and salted caramel sauce to go with my churros. ^.^ 

Soft sticky churros dough. Just don't fill up the piping bag too full so that it is easier to pipe the dough out. I've actually used double layer of piping bag but it still burst towards the end of the piping process.

Fried churros and coating them in cinnamon sugar while they are still warm

Ingredient

Churros

• 50gm fine sugar
• 2 tsp ground cinnamon
• 125gm plain flour
• 1 tsp baking powder
• 1 tbsp olive oil
• 250ml boiling hot water

Chocolate Sauce

• 120gm dark chocolate, chopped
• 25gm milk chocolate
• 1 tbsp golden syrup
• 180ml double cream

Method

1. Mix sugar and cinnamon together in a shallow dish. Set aside for coating the churros later.
2. Dissolve all the chocolate sauce ingredients in a saucepan gently over low heat. Stir till well combine and remove from heat. Keep warm.
3. To make churros, stir flour and baking powder together in a mixing bowl. Stir in olive oil and hot water and mix until a sticky dough is formed. Leave it to rest for 10 mins.
4. Heat oil in a medium saucepan. Fill a piping bag with churros dough. Squeeze short lengths of dough into the hot oil, snipping them off with a pair of scissors as you go.
5. Cook 2-3 at a time, until they turn golden brown. Remove them from oil and drain on kitchen paper.
6. Toss all the hot churros into the cinnamon sugar until well coating. Serve with chocolate sauce or salted caramel sauce.

Recipe ref : 'Kitchen' by Nigella Lawson

Chocolate sauce & salted caramel sauce

Salted Caramel Sauce
Ingredient

• 220gm fine sugar
• 1 tbsp light corn syrup
• 60ml water
• 125ml double cream
• 30gm unsalted butter, softened
• 3/4 tsp fine sea salt
• 1 tsp vanilla extract

Method

1. In a heavy saucepan, combine sugar, corn syrup and water until sugar is completely moistened.
2. Cook over medium heat, stirring constantly, until the sugar dissolves and bubbling. Stop stirring and allow it to boil until it turns a deep amber.
3. Add in butter and stir till well dissolved. Slowly pour in cream into the caramel. It will bubble up furiously. 
4. Use a wooden spoon to stir the mixture until smooth and cook for another 1 min. Add in salt, stir well. Remove from fire.
5. Cool down for 5 mins and stir in vanilla extract.

Recipe ref : mybakingaddiction.com

Nama Chocolate (Royce’ Copycat Recipe) 生チョコレート

I never buy Royce's Nama Chocolate before, but I understand that they tasted real good but expensive too hahaha! But with only 3 ingredients, you can easily replicate one at home! It tasted good enough for me, rich and creamy with bitter aftertaste as I've followed the recipe using chocolate with 70% cocoa.

Chilled in fridge till firm and cut into 36 squares

Dust over cocoa powder and serve immediately!

Recipe ref : justonecookbook.com

Ingredient

• 400gm good quality dark chocolate (70% cacao)
• 200ml dairy cream (38% fat)
• 1/2 tbsp vanilla paste (optional)
• cocoa powder for coating

Method

1. Line a 8" x 8" shallow pan with parchment paper.
2. Chop the chocolate finely. Place in a medium mixing bowl.
3. Add the dairy cream into a small saucepan. Bring to a simmer over medium heat. When bubbles appear around the saucepan, remove from heat immediately.
4. Pour the hot cream into chopped chocolate and stir till chocolate are completely dissolved. Stir in vanilla paste.
5. Pour the mixture into the lined pan. Smooth out the surface with a spatula. Chill in fridge until firm.
6. Remove the chocolate from the pan and cut into 36 cubes using a warm knife. 
7. Dust cocoa powder over and serve it chilled. Can be keep in fridge for 2-3 days.

This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe

Ultra Rich Chocolate Ice-Cream

simply indulgence in this super hot weather!! smooth & creamy chocolaty ice-cream top with bananas and crushed almonds!!

mixture ready to freeze in a 9" x 9" shallow tray....

after freezing for 2-3hrs, beat till smooth and refreeze again till set :D

chocolate sheet mould!

Recipe source : Ice-Cream & Desserts by Periplus Cookbooks
Ingredient

• 325ml fresh cream
• 125ml milk (I used soy milk)
• 65gm sugar
• 100gm dark chocolate, chopped
• 3 egg yolks, lightly beaten
• 1/2 tsp vanilla essence

Method

1. Place cream, milk, sugar & chocolate into a heatproof bowl over pan of simmering water. Stir over medium heat until chocolate & sugar are well dissolved.
2. Remove from heat. Cool slightly.
3. Whisk in egg yolks & vanilla essence.
4. Pour into freezer tray and freeze for 2-3 hrs until just solid around the edges.
5. Transfer into a bowl, using a electric whisk and beat till smooth. Pour into freezer container and freeze till set.

Submitting this recipe to Aspiring Baker #7 : Chocolate Delight (May 2011) hosted by DG of Tested & Tasted

Christmas Cupcakes 2012

Are you ready for 2012 Christmas?? The last time I've decorated a christmas theme cupcake was way  back in 2008 >.< So I've decided to make some cupcakes again and do some decorations with my son! I've chosen the same recipe which I've did in 2008 :D If you googled on web, you will find tons of christmas theme decoration!! I've selected 2 very cute & simple ways of creating a christmas theme cupcakes....Santa Claus and Christmas Tree! 

Ho Ho Ho! Cute little Santa Claus make with fresh strawberries! Sliced off the tip and sandwich with whipped cream and attached 2 black sesame seeds as eyes! Piped 2 little buttons on the body to complete the look...

Christmas Tree Cupcakes..

This one is decorated by my son!! As he handled the piping bag too long, the cream starting to melt :P ...more pictures below :D

 hehehe this one looks better...done by Mummy ^.^

 Surprise!! A whole fresh strawberry embedded! 

Recipe adapted from '一学就会做蛋糕'
Ingredients

• 2 eggs
• 80 gm caster sugar 
• 5 gm cornflour
• 50 gm cake flour
• 15 gm cocoa powder
• 1gm baking soda
• 15 gm corn oil
• 20 gm fresh milk
• 100gm Frosty Whip Powder**

Method

1. Mix cake flour, cornflour, cocoa powder and baking soda in a mixing bowl, set aside.
2. With an electric mixer, whisk eggs and sugar on high speed for 8-10 mins until the batter thick and creamy and double in volume. A thick ribbon trail will be left when the beaters are lifted from the batter. Turn to low speed and whisk for another 2 mins to stabilise the air bubbles in the batter.
3. Fold in sifted flour into the batter gently in 4-5 batches until well blended. (i find using a handwhisk instead of spatula to do folding ensures the flour is evenly mixed)
4. With a spatula, mix about 1/3 of the batter with the corn oil in a separate bowl. Fold in this mixture into the remaining batter. This method will help to ensure the oil will be fully blended and at the same time will not deflate the batter.
5. Add in fresh milk and fold in gently.
6. Scoop batter into cupcake cases and bake in preheated oven at 180 deg cel for 15 mins. (temp varies depends on size of cupcake cases used and individual oven). Cool completely before frosting.
7. Alternative, pour the batter into a 8 inch greased and lined cake pan and bake 40-50 mins, or until a skewer inserted in the centre comes out clean. Rest for 5 mins, unmould and invert cake on rack to cool completely.

** Combine frosty whip powder with 60gm cold water, stir lightly to mix. Using a electric whisk, beat mixture till creamy & fluffy. Divide mixture into half, leaving one portion plain. Add 2 tsp pandan paste to the other portion to obtain a green coloured cream. 

getting ready for decoration!

Mummy at work!...

Dear Son at work!...

Decorating Santa Claus :D Mei Mei kapo-ing at the background >.<

Done and ready to eat!!

Aspiring Bakers #26 – Creative Christmas Motif Bakes! hosted by Alan of Travellingfoodies

Chocolate Chip Bread Pudding

This is awfully GOOD !!! Feel so satisfying by scooping and eating directly from the baking dish >.< Me and my boy just whack off 1/2 of the pudding! 

Recipe adapted from Nigella Lawson
Ingredient

• 150gm stale bread, cut into 3cm cubes
• 65gm chocolate chips
• 2 eggs
• 25gm soft brown sugar
• 2 tsp vanilla essence
• 85ml double cream
• 300ml milk
• 2.5 tsp demerara sugar

Method

1. Grease a 6" ovenproof dish with butter. Place in bread cubes and toss in chocolate chips evenly.
2. Whisk together eggs, brown sugar, vanilla, double cream and milk. Pour the mixture over the bread and press down to coat them in the liquid.
3. Leave to soak for 20mins, then sprinkle with the demarara sugar. Bake in preheated oven at 180 deg cel for 40-50mins until golden brown.
4. Cool down slightly before serving.

I'm submitting your post to Aspiring Bakers #24 (October 2012) : Jellies & Puddings hosted by Charmaine of MiMi Bakery House 

Bake-Along #25 - Bake-Along 1st Anniversary Layer Cake : Chocolate Fudge Cake

Happy 1st Anniversary to Bake Along!!
&
Happy Birthday to Mummy!! ^-* (5 days ago!)

One 6" & Two 4" cakes

Dulce De Leche Ganache!! addicting & sweet!

A 4" Chocolate Fudge Cake :) sweet & petite :)

Recipe adapted (with slight modifications) from Carnation
Ingredient (makes two 7" cake or two 4" + one 6" cake)

• 175gm self-raising flour
• 2½ tbsp cocoa powder
• 1 tsp bicarbonate of soda
• 120gm caster sugar
• 2 eggs
• 150ml corn oil
• 150ml milk
• 1 tsp vanilla extract
• 125gm dark chocolate, melted
• 397gm Dulce De Leche (caramel condensed milk)

Method

1. Sift flour, cocoa powder & baking soda in a mixing bowl. Add in sugar and stir well to combine.
2. Combine eggs, oil, milk, vanilla extract and 2 tbsp of DDL and stir well.
3. Pour eggs mixture into dry ingredients and fold well to combine.
4. Pour batter into lined cake pan and bake in preheated oven at 160 deg cel for 25-30mins or until a skewer inserted comes out clean.
5. Rest cake in pan for 10mins. Unmould and cool completely on rack.
6. Combine melted chocolate and DDL and stir till smooth. (Microwave on high for 30 secs if mixture is too thick to spread.)
7. Place a slice of cake on a serving plate, spread some DDL ganache over and top with another slice of cake. Cover cake with remaining ganache. Chill in fridge before serving.

* Note : After layering the cake, I make a crumb coating over the cake, chill for 10mins, then spread ganache over the cake and use a piping tip #123 and run the patterns across the top of the cake :D

I loves the texture of the cake, very moist and light, compatible with the sweet & rich ganache :)

Bake Along #22- Creme Brulee

Could not recall when is the last time I tasted creme brulee, but this is my first time baking this custard :D Smooth and melts in the mouth. But is fattening therefore I only bake both flavours, vanilla & chocolate, in small portion. After adjusting the original recipe, I used up only 1 pack 200ml cream for 2 small ramekins & 1 medium ramekins size creme brulee.

Servings just nice for our family :D

I liked the sweet crunchy caramlised layer though....

Hubby prefers the uncaramelised one :D

Recipe adapted from 'Just Desserts' by Daniel Tay
Ingredient (serve 2)

• 1 tsp vanilla paste
• 55gm egg yolks
• 35gm sugar
• 150gm whipping cream
• 30ml milk

Method

1. Place vanilla paste, egg yolks and sugar in a small mixing bowl and whisk to combine.
2. Add cream & milk and mix well.
   
3. Strain mixture into individual ramekins. Bake in preheated oven at 100 deg cel for 45mins.
4. Remove from heat and cool completely. Cling wrap and chilled in fridge to set.
5. Sprinkle a thin layer of sugar over cream brulee and caramelise with a blowtorch until light brown. Reheat creme brulee in microwave oven for 10-20 secs on high and serve warm.

Chocolate Creme Brulee

Recipe adapted from 'Just Desserts' by Daniel Tay
Ingredient (serve 2)

• 100ml milk
• 40ml whipping cream
• 15gm sugar
• 30gm dark chocolate, finely chopped
• 20gm egg yolks

Method

1. Combine milk, cream and sugar in a saucepan and bring to boil.
   
2. Pour hot milk mixture over chopped chocolate and stir until chocolate is completely melted. Cool slightly.
3. Add in egg yolks and whisk to combine.
4. Strain mixture over ramekins and bake in preheated oven at 100 deg cel for 45mins. Remove from oven and cool completely.
5. Cling wrap and chill for 1-2 hours. Serve chilled or reheat in microwave oven for 10-20 secs to serve warm.

Red & White Mini Christmas Chocolates

Cute little white chocolate krispies bar made into bear shape which my son adored! :D I suggest to to shape the chocolate using individual moulds, as I tried pressing some balanced mixture into a shallow pan. But it breaks up when I try to cut them into serving sizes.

Recipe adapted Food & Travel Magazine
Ingredient

• 200gm dried cranberries
• 2 cups rice krispies
• 1 cup desiccated coconut, toasted
• 1/4 cup pine nuts, toasted
• 300gm white chocolate, melted

Method

1. Combine all ingredients, except white chocolate in a mixing bowl.
2. Add in melted chocolate and mix well.
3. Scoop mixture into small moulds and press mixture using the back of a spoon.
4. Chill till set. To serve, turn out the chocolate pieces from the mould. (I used the tip of a small knife to 'push' out the chocolates)

I'm submitting this recipe to Aspiring Bakers #14: Creative Christmas Bakes (December 2011) hosted by Hankerie