Thursday, October 30, 2014

Doubletree cookie

- 450 gr Butter
- 340 gr Castor Sugar
- 280 gr Brown sugar light
- 4 Eggs
- 2.5 tsp Vanilla essence
- 0.5 tsp Lemon juice

- 266 gr Flour
- 10 gr Baking soda
- 2.5 gr Cinnamon powder
- 75 gr Oats
- 2 tsp Salt
- 177.5 gr Walnuts (broken pieces)
- 900 gr Chocolate chips

Preheat oven at 170C (top & bottom).

Cream d butter and sugars together at medium speed (2 min).

Add eggs, vanilla and lemon juice; blend at low speed for 30 sec, then at medium speed until light and fluffy (2 min).

Add all dry ingredients, mix at low speed until just incorporated (45 sec).
Add chocolate chips and walnuts, blend at low speed until well incorporated (45 sec).

(Should make 48 cookies - each cookie ~52 gr).

Line each sheet with baking paper, and arrange cookies (they will expand greatly!). Place them in d freezer for 10-15 min to harden up a bit before baking.

Bake for 15-16 minutes (they should start being a big golden brown on d edges, and not crazy moist in the center).

(When baking more than one tray at a time, allow 9 cm space between oven shelves).

Let cookies cool down on the tray for at least 20 minutes (if not completely 1 ) before handling.

Sunday, October 26, 2014

Red velvet cake w cream cheese frosting

Red velvet cake & cream cheese frosting

- 312 gr Flour
- 250 gr Sugar
- 22.5 gr Cocoa
- 5 gr Salt
- 5 gr Baking soda
- 2 Eggs
- 350 gr Oil
- 240 gr Buttermilk (1cup milk + 1 tsp lemon juice)
- 15 gr White vinegar
- 6.25 gr Vanilla extract
- Red food coloring

Cream cheese frosting:
- 226 gr Cream cheese (softened)
- 100 gr Butter (softened)
- 10 gr Vanilla extact
- 1 kg Powder sugar

Preheat oven to 180C. Grease and flour your baking pan (I used a 23 cm round; twice).

Beat eggs, oil, buttermilk, vinegar and food coloring. Add in dey ingredients.

Divide in two, and bake for 25 min each.


So the man of the house recently went on a business trip to Brazil (what can I say.. World Cup year means business) and brought me back a DELICIOUS box of Brazilian sweets called "Brigadeiros". They are creamy truffle-like cute melt-in-your-mouth kind of things so I just HAD to learn how to do them.. it couldn't be that hard (??)
It wasn't!! This is the most simple basic fast (and really good looking) dessert that you will ever make! and it is a crowd pleaser! :)

So if you have 20-30 min in your hands, this is a dessert to impress!

- 1 can Condensed milk
- 2-4 Tbsp Cocoa powder
- 60 gr Butter

Put 30 gr in a pan and melt over medium-low heat. Add-in the cocoa powder (to taste). Add entire can of condensed milk, stirr in until well combined.

Keep stirring the mix for about 20-40 min (to prevent it from burning). It will be ready when you divide it in half it stays parted for a few seconds; or when you scoop some it holds for an instant to d spoon beforefalling down.

Let cool down for 10-30 min (until it is firm enough to roll balls; it is easier to handle when it is not entirely cold).
Colling down. Ready to roll Brigadeiros.
Butter your hands, then roll the mix into 1 teaspoon balls, and directly roll them into sprinkles. Set on little paper holders & refridgerate for15-20 min so the sprinkles and the whole thing really sets.

You can keep in the fridge for a couple of days, and then take out 20 min prior to being eaten (or taken to your friends' house :) ).
Brigadeiro center

Bon apetit!

Saturday, October 25, 2014


My mum is a cake lover.. Any flour cake, or thick flan/custard is high on her list! (Im more of a mousse, ice cream, light custard person :) ).. So when she came to me boasting about her Madeleines (last Xmass) i sort of refused to try them..
Magdalenas - Spanish madeleines

Im not one for dry cakes..

I gotta gove it to her for being so persistent, to d extent that she insisted to get me a jacket i was eyeing if i tried her cupcakes.. So i did.. (And the batch of 8 cupcakes misteriously vanished in a matter of hours!!). Obviously she was super-thrilled that i had actually liked them! And did a second batch.. (Which i had to restrain myself from...)

The ultimate trial is that this is the almost only recipe that d man of d house will eat!   And he is a picky eatter (he'd rather have salty food),, so it's REALLY that good.

I cut in half d butter content, because its just really very fatty.. And it doesnt compromise the taste :) 
They are soft, moist, buttery, and airy; having that crunch element from d baked sugar top! Deliciousness! 

- 70 gr Butter (room temperature)
- 200 gr Sugar
- 3 Eggs
- 16 gr Baking powder
- 200 mL Whipping cream
- 125 gr Flour

Preheat oven at 180C (top & bottom).

Beat together butter and sugar. Add the eggs, then the dey ingredients and beat together until well combined.

Place in cupcake molds (fill 3/4), then sprinkle sugar over the top (im just dust-cover the surface, so it crunches up).

Bake for about 16 min or until toothpick comes out clean :)


**If you use just paper cupcake liners fill a bit less, as this tends to expand n spill..**

Monday, October 6, 2014

Chocolate mousse

The credit of this recipe goes to my ex-boss (and Nestle France) :) We first had this creamy dense (yet airy) chocolate mousse on a team gathering in her house, and it was just sunctuous deliciousness!!
This recipe is featured int he inside of Nestle France pastry melting chocolate bars. It only requires 2 simple ingredients :)
Chocolate mousse
250gr Chocolate (for dessert making)
6 Eggs (large)
1 pinch Salt

Separate the egg whites & egg yolks, place them into separate large bowls. 

Make sure that the bowl for the egg whites is squeaky-clean! If there is any grease at all they will not come to hard peaks.
(I actually used only 5 yolks vs 6 whites the second time i did this recipe because d mousse is really dense.. Im sure you cud add some cream to further lighten it up).

Melt all the chocolate over low-medium heat in a pan (u shud be doing this bain-marie.. But i cant be bothered.. 😎).
Once fully melted, let cool down on d side (or in a small bowl).

Once it cools down significantly, place into egg yolk bowl and mix/combine thoroughly. 

Beat the egg whites with a pinch of salt to hard peaks.

Place a quarter of the beaten whites in the yolk-chocolate bowl and combine well (d mixture will become more fluid). Then gradually gently fold-in the remaining whites into the chocolate mix.

Place into little containers and refridgerate for a couple of hours.

Since this is a deep chocolate mousse, i would suggest to serve it with some whipped cream 😊

Saturday, October 4, 2014

Fruity pebbles rice krispies (Unicorn treats)

When i saw this online... It was love at first sight! i HAD HAD HAD to make these!! And after raiding 2 malls I found pink & violet fruity pebbles!! Ohh it was just SO meant to be 😂😂😂 ... I felt tempted to dust edible glitter all over them 😱

Fruity pebbles rice krispies
45 gr Butter
280 gr Marshmallows
6 cups Fruity pebbles (almost d whole pack)

Grease spray a square pan (browney tin), set aside.

Melt butter at low-medium heat. Once fully melted, add d marshmallows, and stirr while melting them fully.

Remove from hear and mix-in d fruit pebbles until well mixed.

Place into tin, and use a greased spatula to press the krispie mix into d tin. Let cool, then demold and cut.
Cooling down (in greased pan)
Voilaaaa, food that wud make Choupette Lagerfeld poop glittery fairy dust! 💖

Cut & ready fruity pebbles