Coffee Crumble Muffins

Lately a friend in MFWL has gotten an oven from her friend and has been surprising us with her wonderful creations. I would say, she is really talented in crafts and cooking/baking. You should see her bentos day by day which she spent time making for her 2 kids. I tried, and obviously I dun had the flair in bentos. As for making DIYs, she has the right fingers and creativity for it. And I think lately she done up a blog but I didn't catch it. Must go and ask her liao.

This coffee crumble muffins is modified frm her banana and blueberries crumble muffins. Hubby doesn't really like the idea of fruits in muffins and leaving them overnight. And I so much want to try this recipe out. So my little brain worked a little and tot, coffee goes well with brown sugar toppings. 

I generously added 2-3 heaps of coffee granula, and I did not regret doing that. The smell of coffee aroma in the muffins. I tell u, u can wake up if u have it for tea break while working. Rich, bitter and sweetness from brown sugar. Perfect! 

Coffee Crumble Muffins (modified from Jasmine's Blueberries Crumble Muffins recipe)

190g Plain Flour

125g caster sugar

2tsp baking powder

1/4tsp salt

1tsp pure vanilla extract

1/3cup canola oil (recipe call for vegetable oil)

1/3cup milk

1 egg

2-3 heaps of coffee granula (recipe call for 1 cup fresh blueberries)

Crumbs toppings:

Mix 1Tbsp Butter, 1Tbsp Flour & 45g brown sugar 

*original uses 2 Tbsp flour & 75g brown sugar

1) Mix dry ingredient together

2) Mix egg, oil, milk, coffee granula and vanilla extract

3) Fold in dry mixture into wet ingredients. Do not over mix

4) Fill 3/4 batter into liners

5) Put crumbs topping evenly in top of each batter

6) Bake at 200deg for 25mins

Sudden Pizza Crust Experiment

Tonight was pizza night as I have a new pack of Mission Wraps lying at home. In order not to wait til it expire, I have to make something out of it. And the most enjoyable treat from using the wrap is making thin-crust pizza using it as base. 

Both my hubby and grandma likes it. But then, a pack of 8 slices usually is too much for us to finish in a meal. End up my itchy fingers does it job again, searching for something simple. 

Erm.. Perhaps something went wrong somewhere cos my crust was nt as thin as what was on Carol's blog. So sad huh. But hubby says not bad la, considering it is home-made crust and my generous toppings on the pizza sort of salvage it. Perhaps, I should 'itchy fingers' for some more experiments.

Speaking of pizza, I used to have to prepare something else for the kids as they can't really appreciate pizza. Today, I was surprised that my gal had 3 slices and my boy had 2. Both asked for more after that. Didn't gave more as they had fries and nuggets to go along. So it seems tt cooking is becoming easier day by day. =)

Pizza (adapted from Carol)

*I halve the recipe and end up with 2 x approx 6" pizza*

150g Plain flour

1tsp salt

7g Olive Oil

80g Water

1) Mix all ingredients together into smooth dough

2) Proof for 1 hour

3) Divide into 2 portion and stretch dough thin. Put pizza toppings

4) Bake at 210deg for 10-12min

24兩白吐司 by Carol

Can't even remember when was the was the last time I baked a loaf if bread as I was either too busy with my boy's birthday cake prep or trying our different cakes or pastries. This recipe from Carol has been on my to-do list for the longest time possible. So, I decided to 'drag' myself to the kitchen even after texting my hubby to buy a loaf of bread. Immed, texted him not to buy and ran to the kitchen to try 2 of her recipe, 24兩白吐司 & also a pizza recipe. (Shall blog about the pizza in a separate post)

Anyway, I simply love tis recipe. First, it is easy to mix it up to a dough if you follow close enough. Secondly, it is not sticky to handle after 1st proof for shaping. And most important, it uses lesser sugar than the previous recipe I am using. Lol.

So, I had my food critics at home to try. Hubby says 'Mmmm.....' The kids love it and my older gal says 'Mummy, today your bread so nice le' (erm, I wonder if its due to many weeks without home- baked bread and that makes me guilty) My grandma says it taste like store-bought. Oh, I can fly to bed and laugh in my dreams!! I didn't regret dragging my feets to the kitchen though the weather today makes me so lazy and on top the fact tt I still wasn't well yet.

24兩白吐司 (adapt from Carol)

*i halve the recipe for a 300g plain loaf and 200g butter sugar loaf*

270g Bread Flour

30g Wholemeal Flour

1tsp salt

1tsp yeast

10g sugar

15g butter

150g milk

1 egg

1) Mix all dry ingredients. Add in egg and milk. Mix into dough

2) Add in butter and continue to beat til dough is smooth and elastic 

3) Dough should reach membrane stage. Proof for 50-60min

4) Divide and shape dough according to preference. Proof another 50-60mins

5) Bake at 210deg for 40-42mins

*I bake at 200deg for 30mins for my mini loaf*

3 Eggs Chix Congee

Was thinking of what is quick, simple and fuss-free to cook on a lazy Sunday for dinner, especially since was out the whole afternoon and still feeling sick. Congee came to my mind. The kids love it, and it's simple to cook. 1 pot and dinner is settled.

Am sharing this all-time favorite and simple recipe for all. Can be eaten as breakfast, lunch or dinner. So versatile. Try it.

3-eggs Chix Congee

1 Chix Thigh meat

2 Salted Eggs

2 Century Eggs

2 Chix Eggs

Dried Scallops

2 Fresh Scallops, diced

Spring Onions

Pepper, sesame oil and fish gravy to taste

500ml-1litres of water (add accordingly)

2 Cups of rice 

1) Wash rice and dried scallops. Fill 500ml or half the pot of with water and bring to boil

2) Once boil, lower to small heat and continue to simmer

3) Meanwhile, cook salted egg

4) Diced century eggs, salted eggs, scallops. Chopped up onions to be sprinkle into congee. Cut Chix into strips

5) Add in sesame oil and all ingredients once rice is half cooked

6) Continue to stir and add water if it is drying up

7) Once the texture and consistency is what you want, add pepper and fish gravy to taste

8) Stir in beaten eggs. Serve warm

For a dear friend from KL

Finally had the chance to meet up with another member from MFWL who stays and work in KL. how glad I was as she is a close friend in MFWL who is selfless and always ready to help. Simply love the platform MFWL has provided that allows me to connect with many ppl who loves to bake as much as I do.

So what shall I make for her since she is always so far away to try my baking... Finally settled on something I would like to challenge as it is a bit different from Kueh Bahlu - Madeline! So, gotten tis recipe from Joyofbaking. Find that it is quite straight forward as it doesn't require to leave batter overnight in fridge, and jus need a mere 30mins.

I added a tsp of lime extract to have that buttery, lemony feel. It is indeed yummy that my kids, including my hubby who couldn't stop eating. I sincerely hope my friend will love it.

Madelines (adapted from Joyofbaking)

1/2 cup (113 grams) unsaltedbutter

1 cup (130 grams) all-purposeflour

1/2 teaspoonbaking powder

1/8 teaspoon salt

3 largeeggs, at room temperature

2/3 cup (133 grams) granulated whitesugar

1 teaspoon purevanillaextract

1) Melt butter and leave aside

2) Beat eggs and sugar til ribbon stage. Add in vanilla extract and lime juice.

3) Fold in 1/3 of sifted flour (with salt and baking powder) gently. Then add in remaining flour.

4) Add in melted butter in 3 additions

5) Cover and leave in fridge for at least 30mins, or til batter is firm

6) Preheat oven to 190deg. Put a tablespoon of batter into greased Madeline mould and bake for 8-10mins til top is browned.

Butter Cupcakes (Melted Butter Method)

Saw this recipe from Kitchen 70's and been wanting to try. But I do wonder how come it is called mini lemon butter cupcakes when there is no addition of lemon juice? Anyway, I modified slightly and added vanilla essence and lime juice. Indeed it taste very nice with the citrus and butter fragrance. Really nice.

Instead of resting it for 30mins as per recipe call for, I only rested for 15mins as I can't wait as I was running thru my usual house routine. Texture is still great, soft yet filling and it is so fragrance that I think I won't mind making them again. I made them into mini bite sized again so it is easy for my toddlers at home to eat it with ease and less mess for lazy mummy.

Nxt round, I might try it in a bigger cupcake cases to see if it is still the same texture. Yummy..

Mini Butter Cupcake (adapted from Kitchen 70s)
150g Butter, melted
150g Eggs (I used 3x55g eggs)
150g Sugar (I used 100g and it's just nice for me)
125g Cake Flour
5g Baking Powder
**added 1tsp of vanilla essence and 2tsp lime juice**

1) Put eggs, sugar, vanilla essence & lime juice in mixing bowl. Mix well
2) Add in flour & baking powder. Mix til batter is airy and smooth
*almost ribbon stage*
3) Add in melted butter in 3 additions
4) Leave to rest for 30mins
*I rested mine for 15mins and the top seems a bit 'pimple-ly'*
5) Preheat oven to 225deg and bake for 10mins or til skewer comes out clean

Random search

Did a random search from Goggle as I want to finish up the yogurt before my tris tis weekend. Didnt want them expired after my trip and waste the 3 tubs of yogurt. I ended up using Emi - 2x Blueberries and 1x Strawberry yogurt.

End results is a kind of healthy cupcake 'texture'. Why I say that? First, there is no butter so dont expect a buttery fragrant as this recipe uses canola/vegetable oil. Secondly, it taste like steamed cake texture. But overall, my kids enjoyed it and whopped up 10 mini cupcakes once it cooled down. I managed to come up with about 40 mini bite-sized cupcakes. I would recommend it when you are lazy, rushing to make last min breakfast or snacks for tea break. If not, I would still prefer the usual butter recipe for cupcakes. (my own preference la)

Mixed Berries Cupcakes (adapted & modified from Story of Bing)

Ingredients

1 1/2 cups plain flour (sifted)
1 heaping teaspoon baking powder
1/2 teaspoon salt
1 cup whole-milk yogurt (plain or lemon or any flavour that you like)
1 cup caster sugar
4 eggs
Grated lemon zest from 2 lemons (about 2 teaspoons worth)
1 teaspoon vanilla extract
1/2 cup vegetable oil


1) Preheat oven to 170deg
2) Put eggs, vanilla essence, sugar and lemon zest* into mixing bowl, mix well
3) Add yogurt, oil and salt, mix
4) Add in flour and mix til smooth batter
5) Fill cupcake liners 2/3 full, or full to a erupted dome like Story of bing.

Rayshon 2nd Bash



choc-oreo-choc

straw-choc-straw

It's finally my boy's Big 2 and I have so many ideas for his cake. From creamed cake, fondant cake then finally ice cream cake. Hahaa.. As for the design, i also went from cake toppers, tiered cake with ice cream below and a creamed car cake on top, fondant as toppers etc. I seriously have so many ideas. Ended up, edible icing with his fav - Thomas Train. LOL

So, I used the Strawberry Oreo ice cream & Oreo ice cream that I did previously, coupled with another Chocolate ice cream I took from Browneyed Baker too. I baked a Chocolate Chiffon to go with it too.

As my oven is only big enough for a max of 8" to go in. I baked a 4-eggs 8" Chocolate Chiffon. Cut into 2 layers, used 1 for my 8" and carve out a 6" to make 2 cakes. 1 for cake cutting and 1 for spare for just in case.

I made it in the combination of Chocolate-Oreo-Chocolate and Strawberry Oreo-Chocolate-Strawberry Oreo, both with Chocolate Chiffon as base. And guess what, both 8" & 6" gone aldy!! I managed to feed 30 people with some who dont eat ice cream cake. Lucky me.

 

As for the food, dear mummy decided to take the plunge and go ahead with her own cooking since I want to make the food on my own with some varieties. Here is the compliation of what I have. And i put my Ikea 3-tier into use for my pastries - Cream Puffs, Mini Chocolate Cupcakes & Mini Marble Butter Cake. Nice!!

Thanks for all the well-wishes and pressie and hongbaos!! 

Chocolate Ice Cream (reference to Browneyed Baker)
For the Chocolate Ice Cream:
8 ounces semisweet chocolate, finely chopped
1½ cups heavy cream
1½ cups whole milk
¾ cup granulated sugar
Pinch of salt
4 egg yolks
2 teaspoons vanilla extract

1. Prepare the Ice Cream Custard: Combine the chocolate and cream in a large, heatproof bowl set over a saucepan of simmering water. Stir until the chocolate is melted, then remove the bowl from the saucepan. Set it aside with a mesh strainer over the top.
2. Warm the milk, sugar and salt in a medium saucepan over medium-low heat, stirring occasionally, until the sugar is dissolved. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
3. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the back of the spatula (it should reach 170-175 degrees F on an instant-read thermometer). Pour the custard through the strainer into the chocolate mixture and stir in the vanilla extract. Place the bowl in an ice bath and stir occasionally until the mixture has cooled to room temperature. Cover and chill in the refrigerator overnight.

Decided to make mini waygu beef burgers for dinner tonight. Bought this really nice waygu beef patties from Mmm.. at Changi Point. $6+ for 2 normal sized patties and I managed to make 4 mini patties from each patties. So a total of 8 mini patties.

I paired it with lettuce and tomato and topped with mayonaise. I use SPT bread recipe and make the mini burgers, topped with cheese strips. It is 35g dough before 2nd proof.

I also bought some white mushrooms, chopped into quarters from each mushroom. Season with a bit of pepper and black pepper and added 1-2tbsp of water while frying them. It's nice.. Pls try it out.

 

Stir fry mushrooms (western style)

1 box white mushrooms

dash of pepper and salt

1-2Tbsp water

1Tbsp butter

 

1) Put butter on pan, stir fry til melt

2) Add in mushroom, fry til soften

3) Sprinkle dash of pepper and black pepper. Add 1 Tbsp water first.

4) If not soften yet, add 1 more Tbsp water

5) Serve warm





Sumptuous Dinner for Hubby

Didnt know what to cook as was very busy thru the week cos preparing the ice cream and cake and down to assembling the cakes. Ended up with something soupy and simple for this so-unpredictable weather.. Wanted to share the recipes as it is really simple to prepare as hubby kept raving about the dinner.

Was it due to he was away in BKK for 3D2N or is it really a very yummy dinner? Haha, I also dont know. But I do like the combination tonight. Else than the otah tt is bought from outside, the rest was prepared and cooked with lots of love.

Bittergourd Soup w/Fishball & Pork

1/3 Chix Stock Cube

1litre water

Dash of pepper, sesame oil and fish gravy to taste

Fishballs, sliced pork, thinly sliced bittergourd and carrots

Bring water and chix stock to boil

Add in ingredients, then add seasoning to taste

Bring everything to boil

Serve warm

Spicy Beans Bittergourd w/Shark Fish

1 plate of shark fish (from NTUC)

1/2 bittergourd, sliced in strips

sliced ginger

dried preserved black beans

2Tbsp dark soy sauce

3 small chilli padi, chopped

1tbsp sambal chilli

1) Heat oil, add garlic, chilli padi, black beans and sambal chilli. Fry fragrant

2) Add in bittergourd, 1/2 cup water

3) Once boil, add in 2Tbsp dark soy sauce

4) Simmer a bit and add in fish slices

5) Add a dash of fish gravy. Bring to boil

6) Can dish up once bittergourd is soften and fish is cooked