Tuesday, December 8, 2015

Maple Buttermilk Scones

I love scones! 

Do you? If you do, this recipe is for you, it's so very easy to make!

Often you find when you go to the shops, some scones are very dough-y, some are flour-y while some are just plain dense and dry.

These scones on the other hand are light and fluffy, crumbly but still holds it's shape at the same time.

Try it and tell me what you think.

This recipe was adapted from Joythebaker.

All you need:
(makes about 12 scones)
3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 pinches of sea salt flakes
3/4 cup cold unsalted butter, but into small cubes (170g)
1 large egg, lightly beaten
2 tablespoons pure maple syrup
3/4 cup cold buttermilk

5 tablespoons of milk to brush the top of the scones before baking + sprinkled with some sugar

All you need to do:
1- Preheat oven to 200 degrees C.  Line a baking sheet with parchment paper and set aside.
2 - In a mixing bowl, mix together flour, baking powder, baking soda, and salt.  
3 - Cut in butter (using your fingers or a pastry cutter) until mixture resembles a coarse meal. Work the butter into the dry ingredients until some of the butter flakes.
4 - In a separate bowl, combine egg, maple syrup, and milk and beat lightly.
5 - Add mixture to dry ingredients, mix with wooden spoon until just combined.
6 - Turn out onto a floured board and knead until dough just comes together.  
7 - Roll or pat out into a 1-inch thickness.  Cut into 2-inch rounds using a round cutter.  Reshape and roll dough to create more scones with excess scraps.
8 - Place scones on baking sheet.  Brush lightly with milk and sprinkle with sugar.  
9 - Bake for 18 minutes or until golden brown on top.  Serve warm with jam.

* Scones are best served on the same day they are made

* Extra baked scones can be frozen and reheated in the oven (about 5-8 minutes on 200 degrees C)

Happy baking! :)

Tuesday, November 24, 2015

Chewy Marshmallow Rice Crispies with Reese Peanut Chocolate chips and Salted peanuts

I've always wanted to make my very own cereal bar...
The healthy kind with lots of nuts and seeds...
But of course...this particular one isn't that! Next time perhaps :)
Even though there's marshmallows and Reese Peanut Chocolate chips, this chewy squares isn't as sweet as it looks. The salted peanuts has helped to balance the sweetness.
This recipe is so easy to make!
All you need:
57g unsalted butter
283g marshmallows - I used the giant ones (11 pieces)
2 pinches of sea-salt flakes
6 cups of Rice Crispies
handful of Reese Peanut Butter Chocolate Chips
3/4 cup toasted salted peanuts
All you need to do:
1 - Prepare a square tin lined with baking sheet.
2 - Melt butter over medium heat. Add the marshmallows and salt, stir until everything is melted, stirring occasionally. (As I used the giant marshmallow size, my marshmallow got a little toasted while it's being melted). Remove from heat.
3 - Add the rice crispies and salted peanuts, once everything is almost combined, add in the chocolate chips (it will melt a little).
4 - Transfer into prepared tin, even it out with your hands or a spoon.
5 - Let it rest for an hour or until it sets. Cut into squares.
Enjoy! :)


Friday, November 6, 2015

All time favourite Peanut Butter Cookies recipe!

We love Peanut Butter in our home, especially the CHUNKY ones!

This is definitely my go-to recipe if we are craving for some PB cookies.

These cookies are so light and it so totally melts in your mouth!

I adapted this recipe from Alice Medrich! It's so easy to make!

All you need:
(makes about 43 cookies)
1 1/3 cups plain flour
1/2 tsp baking soda
8 tbsp unsalted butter, softened
3/4 cup caster sugar
1/4 cup dark brown sugar, packed
1/2 tsp salt
1 1/4 cups peanut butter (I used chunky)
1 large egg
1 tsp vanilla extract

All you need to do:
1 - Sift flour, baking soda and salt in a separate bowl. Set aside.
2 - Beat butter, sugar in a mixer until smooth and creamy not fluffy.
3 - Add peanut butter, egg and vanilla, and mix until just combined.
4 - Mix in the dry ingredients until just combined. Do not overmix.
5 - Keep dough in the fridge covered for at least 2 hours or overnight (best).
6 - Bake cookies at 175 degrees - fan forced. Scoop using an ice cream scoop (4 cm), use a fork to make the crisscross imprint. Do not flatten.
7 - Bake for about 16-18 minutes, cool on cooling rack. Store in air-tight container when completely cool.

Spruce it up!
8 - Melt some chocolate. Dip half of the baked cooled cookie in, shake excess chocolate off. Sprinkle with chopped salted nuts!

Go nuts! :)

Wednesday, September 23, 2015

Books on my Radar

It has been a long time since I last updated.
I just wanted to share with you these cookbooks that's currently on my radar.
Check them out. I heard they are a must-haves, though I haven't gotten myself a copy yet.
Joanne, one of my personal favourite!
Sometimes you just want a small piece of cake...
I heard this is a very good book...A classic.
David's cookie recipe...YUM!
For someone who loves EGGS so very much, this seems very fitting!
Happy Hump Day! :)

Thursday, April 2, 2015

Happie Happie Easter!!!

I hope you've been well!

I'm sure you'll be eating lots of CHOCOLATES and HOT CROSS BUNS!

And if you have extra Hot Cross Buns, I have a great idea on how you can turn it into something YUMMIER! And also using those excess Chocolates, if there's any left, just add it to this recipe!

This is my favourite Bread Pudding recipe! It has a nice crust and it's so moist inside with all the goodiness!

So quickly, make this with those buns and chocolates this Easter! 

All you need are:
3 eggs
2 cups milk
1/2 cup sugar
1 tsp vanilla extract
2 bananas (optional)
4-6 hot cross buns
50g butter, softened

1 - Pre-heat oven to 175 degrees.
2 - Butter hot cross buns and tear big chunks of it and just scatter it randomly in your dish. 
3 - Slice bananas and scatter it randomly in between the hot cross buns pieces.
4 - Warm milk and sugar until all sugar is dissolved.
5 - Whisk eggs in a bowl.
6 - Slowly pour the warm milk mixture into the eggs, whisk continuously so that the warm milk doesn't cook the egg mixture.
7 - Add vanilla extract into egg mixture, stir.
8 - Pour egg mixture into your buns and banana dish.
(if you like some crispy bits, do not soak all the buns)
9 - Bake for 30-40 minutes. It will be done when you cut into your pudding, it holds its shape.
10 - When done, sprinkle (2 tsp sugar mixed with 1 tsp cinnamon) over your pudding. Let it cool down a little before serving.
 You can make so many different variation with recipe too.

Happy Easter! :)

Wednesday, March 4, 2015

Decadent Chocolate Brownies

How about some Brownies?

Brownies are everyone's favourite....unless really...if you don't like chocolates!

These brownies are chewy on the inside and has a crack on the outside.

So very easy to make them! Try it...QUICK!

Here's a quick video on how to make these brownies. 

All you need:
 150g butter, melted
1 cup baking cocoa
4 eggs
1 3/4 cups caster sugar
1 tsp vanilla extract
3/4 cup plain flour
1 tsp baking powder
200g white chocolate chips (optional)

All you need to do:
1 - Preheat oven to 160c and line your square baking tin. Set aside.
2 - Melt butter, once that's done, remove from heat. Stir in your cocoa powder. Set aside to cool it slightly. 

3 - Add in your eggs into your butter & cocoa batter, beat well, at first it may not look like it's coming together, but it will, you should get a thick smooth batter (similar to chocolate ganache). 4 - Stir in sugar and vanilla extract.
4 - Combine flour and baking powder in a separate bowl before adding to mixture. Stir until just combined.

5. Stir in the white chocolate chips.

6 - Pour in tin, bake it for about 45-50 minutes or until your brownie cracks a little on top and skewer comes out with some moist crumbs. (Do not overbake it, otherwise it'll be dry - this is when your skewer comes out completely clean).  

 7 - Set aside to cool completely on wire rack.

Happy Brownie Day! :)

Sunday, March 1, 2015

What's been happening?

....have been so very busy with the new routine. 
....started a new job.
....had so much chores to catch up on.
....husband and I had to settle into the new routine with our little Cooper, our almost 1 year old beagle puppy in mid-March.

so...because of that, I have been so caught up with life, that I had to take a break from Passionatemae. 

It was tough to bake every week so that I could come up with a new recipe each week, time I did not have.

I am getting there...bear with me.

If you follow me on Instagram, I do try to keep that more active during this busy times. Follow me if you like.

psssst....I do have a present for you this Wednesday! It's a new recipe! Don't forget to check it out this Wednesday! :)

Happy Monday, I hope that you'll have a great week ahead!

This was made for an order.

Friday, January 16, 2015

Sweet Findings

It has been a great start to 2015!

I believe if you have a plan for what you wish to achieve each year, it will help steer you into the right direction to achieve your goals!

Let's start off the first Sweet Findings' post for this year! I can't wait to share gems that I come across every week with you!
1 - Summer is the time to keep cool..this Fresh Blueberry and Mint Lemonade drink looks refreshing!  (joythebaker.com)

2 - I want some Spicy Homestyle Crispy Buffalo Chicken Wings please! (marthastewart.com)

3 - How cute are these Snow Sugar Cookies!? (bakerella.com)

4 - Edible marketing! It's the World's First Giant Cake Billboard! (designtaxi.com)

5 - Ahmazing...I can't wait to make this Liege waffles. (hummingbirdhigh.com)

6 - For those rainy nights on a summer's day; Ginger Miso Soup with Tokyo Turnips. (loveandlemons.com)

Happy Friday! :)

Monday, January 12, 2015

Baking up a storm!

Passionatemae is still baking up a storm...if you've been following me on my blog or any of my social media channels (instagram | facebook | twitter), you can see that recipes are posted on my blog every Wednesdays. Occasionally, you will be able to see photos of customers' order on my Instagram.

Rainbow Sundae Chocolate with White Frosting

Golden Mango Mousse beauties

M&M Buttery Cookies

Chocolate Heaven

These are just the few examples that can be ordered. There are other cakes, cookies and desserts that are ready to be ordered! If you're ever interested, please feel free to shoot me an email (passionatemae@gmail.com)

Developing recipes is the fun part of this whole process but the real good stuff comes when I see my goodies being enjoyed!

Who doesn't love it when they have made someone happy with something they have made.

Happy Drooling!! :)

Wednesday, January 7, 2015

Summer Eton Mess

Happy New Year! It's 2015!

The holidays were great! Lots of food, laughters, board games, singing and spending time with loved ones. I hope you had as much fun as I did!

To start off the new year, it's only norm to set some resolutions, and indeed I have. 

*to spend some quality time with my husband everyday no matter how busy we are.
*to be fit and exercise
*to be happy, not that I'm not, but to always smile

sounds simple right? but sometimes life gets in the way. so..these are my resolution. have you set some yourselves?

So here is my first recipe for the year, a very simple one. I made this for Christmas dinner. It's refreshing, the perfect summer dessert. It was a really hot summer evening, so we decided to add a scoop of ice cream, but the only drawback was it takes away the freshness and the natural sweetness of the fruits.

*quantities will vary depending how many you're going to make, but here is a list of items you would need.

All you need:
Icing sugar
Maple Syrup
Frozen Blueberries
Fresh Blueberries
Fresh Strawberries
Fresh Mangoes (ripe)
Balsamic Vinegar
Lemon Juice
Toasted Desiccated Coconut
Store bought mini meringues

All you need to do:
1 - In a pot, put 1/2 cup of frozen blueberries, 1-2 tablespoons of icing sugar and 2 tablespoons of maple syrup, boil it over low-medium heat. It's ready when all icing sugar has dissolved and some blueberries softens. Set aside to cool in the fridge until needed.

2 - Toast the desiccated coconut in a pan over low heat on stove, stirring it continuous as to not burn it. It's ready once the coconut turns from white to golden brown. Set aside to cool.

3 - Wash fruits. Put blueberries in the fridge until needed.

3 - Quarter the strawberries. Put in a bowl, pour some balsamic vinegar, sugar and a small squeeze of lemon in the strawberries. Let it sit in the fridge until needed. I only use some of the juice in my dessert.

4 - Cube mangoes, set aside in the fridge until needed.

5 - Choose your bowl/glass to put your dessert in. Start layering. There's no hard and fast rule as to how you should layer it. But this is what I did..put some blueberries at the bottom of glass, then crush some meringues, i did not over crumble the meringues because I wanted some texture, continue with some mangoes, some desiccated coconut, some blueberries again and strawberries, crush meringues, and finally finish it with a spoonful of blueberry maple syrup sauce and desiccated coconut. You can see in the photo I had 2 variations, so it's really up to you! You can always use other fruits. 

6 - Serve, preferrably chilled. 

Happy messing! :)