Thursday, September 30, 2010

Pillow Peanut Butter Chocolate Puffs

When I first saw these Pillow Peanut Butter Chocolate Puffs, I couldn't help but to try it myself. Thanks Joy.

Here's how to make these....
Puff Pastry - 1 sheet
Peanut Butter - Crunchy or Smooth
Chocolate Chips (Dark) or Nutella
Castor Sugar

Thaw your puff pastry sheet, fold them into half, slice them into little squares. One sheet gives you about 18 squares.

Add your favourite peanut butter and some dark chocolate chips (you can also use Nutella) onto half of the squares.

Take the other half of squares and cover filled ones. Dab some water at the sides, to make a seal. Seal them well.

Use a fork to make imprints on the sides of the squares. Also, brush some water on the squares and sprinkle lots of caster sugar on the squares.

Bake at 200 degrees for about 10 mins. 

Eat Warm.


Thursday, September 23, 2010

Cuisinart Ice Cream Maker VS KitchenAid Ice Cream Maker Attachment??

I'm undecided? Anyone??

Having another machine instead of just an attachment doesn't really bother me. I just want to make sure I get the better one.

Pros? Cons?

I've been reading reviews for these 2.

So far, what I've found out is that most people buy the KitchenAid attachment instead of the Cuisinart because they do not want another machine, while others who chooses the Cuisinart because it is way cheaper than the Kitchenaid.

I read a review stating that the KA actually forms some icy bits at the sides of the ice cream after a few days because the paddle churns not the bowl, while the Cuisinart, the bowl churns/turns, therefore, no icy bits forming. Is this true? Can anyone confirm?

Both bowls needs to be in the freezer 24hours before using it.
Both as noisy.
Both bowls makes 1.5ltrs of ice cream.
Both are reputable brands.

Still caught in the middle....

Mini Rockers

I've not updating. Sorry. But I've got a treat for you all :)

It has squashy mashmy-mallows, rich dark chocolate and some crunchy bits

It is called the
Mini Rockers

I made these before. Want to know how to make these Minis?


Saturday, September 18, 2010

I've got some questions?

If anyone could help me, it'll be great.
  • Where can I buy high quality fine almond/hazelnut meal in Sydney?
  • Are there such things as macaron moulds?
  • Where can I buy powdered colours?


Friday, September 17, 2010

Macaron Mission Day 2

I'm so excited because I'm having another go at mastering my Macaron making skills!

So far it looks good..But would have to wait for the end result now.

Let's take a look at some Macarons, shall we?

Pipping these little gems.

Hot stuff just came out of the oven..

Let's fill them up now with some Orange Dark Chocolate Ganache!

Time to couple them up, let's share the love with the other half.

What a success this time, a 'crack' on the outer part, then soft and chewy in the middle. 


Thursday, September 16, 2010

Colourful Cookies

No Macaron making today. Just some M&M cookies.

It's really buttery in flavour, it makes quite a good butter cookie without the M&Ms.

Hot from the oven, cooling off!

Here's the recipe. The same recipe in this post.

125g unsalted butter (at room temp)
½ cup caster sugar
½ cup brown sugar
½ teaspoon vanilla extract
1 lightly beaten egg
1 ¾ cups of SR Flour
½ teaspoon salt
½ cup of M&M’s

1. Preheat oven to 180C.
2. Use a electric mixer to beat butter, sugars, vanilla, until pale.
3. Add egg and beat well.
4. Sift in flour and salt, mix well with a spoon.
5. Use hands to press the dough together. Make into small balls and put on the tray with baking paper. Push them flat with your palm. Then decorate with M&M’s into the top.
6. Bake for 15 minutes, or until golden brown.
7. Cool for 5 minutes. 


Wednesday, September 15, 2010

Macaron Mission Day 1

OMG, today, my macarons are so runny! I am having so much trouble pipping it out!

It's really frustrating...

Will update later on the progress, I'm currently taking a break from it. Shall get back to it later to see whether I'm able to save it :(

OH well, I tried. FAILED BIG TIME! Next time I guess.

Macaron Mission

There are so many recipe versions of making Macarons.

I have a mission. And that mission is to master the art of making Macarons.

But first of, I have to master pipping. Yes, pipping, sounds easy ay, but it isn't. It is a skill, an art!

Hmmm, I think I've got to make the Macarons smoother/finer? But it is definitely, slightly crunchy on the outside and chewy with yummy goodness in the middle.

So, making Macarons day tomorrow!

Anyway, you might have seen these pictures before, this is my 1st/2nd time making them.

And the following one after that..

Wednesday, September 8, 2010

The Movie...Australia

I had a movie marathon today. Funny thing is, the movie; Australia, came out in 2008. And only today that I'd decide to watch it. I have no idea why I took this long to actually watch the movie.

I definitely enjoyed myself, and it was in fact quite a touching story. 

Starred hunky Hugh Jackman, Nicole Kidman and Brandon Walters as the main stars in the show.

If you've not watched it, please do it already :)

Friday, September 3, 2010

It's Fat-Free and A Whole Lot of Fun!

So what do I do when I had been baking too much lately and making everyone put on weight?

I turn to Jill Mansell, it's fat-free and it's a whole lot of fun reading it. 

And it definitely keeps me entertained!

Thursday, September 2, 2010

Cookies and Cream Cheese Cupcakes Recipe

Some of you might know that Oreos is my favourite cookie. Especially in baking, I love trying to make something with Oreos.

Previously, I wrote a post on Cookies and Cream Cheese Cupcake but there wasn't a recipe.

So, I've decided to share my recipe with you all. 

Here goes..

Makes 18-20


18-20 whole oreos cookies
1-1.5 oreos cookie pack, roughly crushed –if you want to feel the cookies, otherwise crush it into smaller size – not until crumbs
250-375g cream cheese, room temperature
 (1.5pack x 250g)
¾ cup sugar 

1 tsp vanilla extract

4 large eggs, room temperature, lightly beaten

1. Preheat oven to 130-140degrees (fan forced). Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.

2. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down the sides of the bowl. Gradually add sugar, and beat until combined. Beat in vanilla.

3. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl. Stir in chopped cookies by hand.

4. Fill each liner almost to the top. Bake until filling is firm to touch (top doesn’t look brown, just a LIL cracked), about 20 minutes. You can decorate however you want - drizzle some melted chocolate, top with mini oreos and so on.

5. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving. Keep in airtight container.

Some Fish & Chips in Spring perhaps?

Hello Spring!

So it has been about a month since I got back from my long holiday, and I have been job hunting ever since. Because I am not working at the moment, I have all the time in the world to experiment with my baking and cooking.

Do you like eating Fish & Chips? Just a few weeks ago, W was trying out a recipe for making fish and chips. Instead of using the usual Canola Oil to deep fry, we used Carotino.

If you're unfamiliar with what Carotino is, you can always head to your nearest supermarket and just check out the Oil section. You'll be able to find it and it looks like this...

The colour of the oil as you can see is orange in colour. But it is because it is from Palm Oil.

Carotino has its health benefits. 
It's rich in Beta Carotenes, Vitamin E, Omega 3 and CoQ10.

Want to find out more about Carotino? 

......So some Fish & Chips perhaps?