Confectionately Yours: Save the Cupcake! ~ Lisa Papademetriou

      Oh my gosh, oh my gosh, oh my gosh!!! I'VE FOUND ANOTHER BAKING BOOK!!! Can this day get any better?! Whoohoo!!!

      In fact, I've found two more! One is Confectionately Yours: Save the Cupcake! By Lisa Papademetriou and the other... wait for it, wait for it... Is the first book to the sequel of The Secret Ingredient!!! How cool is that?! Okay, I may have to calm down a little... Breathe... Breathe... Okay All better now : D

      Anyway if you remember The Secret Ingredient by Laura Schaefer, you would remember that I've been trying to track down the first book: The Teashop Girls . And now I've found it!!! YAY! There are some recipes in both books for me to share with you, so keep a look out for them.

      And for today I will be sharing with you the first cupcake recipe from Confectionately Yours: Save the Cupcake! They're called Spicy Mexican Chocolate "Hotheads" And the description above the recipe states: These cupcakes come with a little "surprise" in the center. a good surprise. Not like a peach pit, or something. This little treat is where sugar and spice come together. Happy baking!

Spicy Mexican Chocolate "Hotheads" 

Ingredients:

1 cup all-purpose flour

2 tablespoons cornstarch

1/2 cup cocoa powder, unsweetened

1 teaspoon baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

1 teaspoon ground cinnamon

1/8 teaspoon cayenne pepper 

1 cup milk

1 cup sugar

1/3 cup canola oil

1 teaspoon vanilla extract

1 teaspoon almond extract

How to Bake

Preheat oven to 350 degrees F. Line muffin pan with cupcake liners. In a large bow, sift together flour cornstarch, cocoa powder, baking soda, salt cinnamon and cayenne pepper. Mix. In a separate large bowl, mix together the milk, sugar oil, vanilla extract, and almond extract, and whisk. Slowly add the dry ingredients to the wet, and beat with a whisk or hand held mixer until smooth. Fill cupcake liners 1/2 full, then gently place a spicy ganache ball (scroll down for the recipe for this filling) in the center of each cupcake, pressing it down a little, and top with a few tablespoons of batter so that ganache ball ends up "inside" the cupcake. Bake for 22-25 minutes, then serve immediately, so the goodness inside is properly gooey. Makes about 12-15 cupcakes.

Chocolate Ganache

(for molten centers)

Ingredients:

10 ounces semi-sweet chocolate chips

1 cup heavy cream

1 tablespoon agave/corn syrup

1 teaspoon vanilla extract

1/2 teaspoon cayenne pepper

How to Make

Place Chocolate Chips, cream and agave/corn syrup into microwave-safe bowl and heat for 45 seconds. remove from the microwave and stir. If the chips are not melted, heat again in 10-second increments, stirring each time, until fully melted. Whisk in vanilla extract and cayenne pepper. Place in the refrigerator and scoop balls of ganache, rolling them into the size of a walnut, place balls on wax paper, and keep in the refrigerator until ready to use. Make about 2 cups.

      Look, I know the recipe's complicated but it's totally worth it. So give it a try. If you like it, come back for more. If you don't like it, just come back for more! : D

Chocolate Mousse for a Bad Day

      Noooo! Today's Friday the 13th! Anyone experienced any bad luck? Well, here's an easy recipe for Chocolate Mousse to brighten up your day! I got this recipe from my new English teacher. We were learning about Imperative sentences and how we could find lots of those in recipes. So I'm sharing one of the easy recipes with you now.

A bad review is like baking a cake with all the

best ingredients and having someone sit on it. 

~ Danielle Steel

Chocolate Mousse

Ingredients:

200g good quality dark chocolate

70g butter

350ml of Double/Heavy Cream

2 eggs

2 tablespoons of honey

cocoa powder

chopped nuts

How to Make

Melt 200g good quality dark chocolate and 70g butter in a bowl over simmering water. Beat 350ml of Double/Heavy Cream till soft peaks form. In a third bowl, whisk 2 eggs and two tablespoons of honey till light and fluffy. Fold beaten Heavy Cream into eggs and honey. Gently combine melted chocolate into mixture. Do not whisk. Pour Mousse in cups and put in fridge to cool for two hours. Dust with cocoa powder and chopped nuts and serve.

Cooking Tip:

You can serve your mousse with some

raspberries to give it more colour and taste!

      Sorry if I haven't been updating my blog so often anymore. But being a student is a tough job. So I hope you'll understand. Maybe you can check it on weekends there's always more to come!

Queen Cakes

      Today's menu is fit for a King or Queen! Queen Cakes! Judging by the picture, they're obviously some sort of muffin. But that won't stop you from eating it, I'm sure!

Great eaters and great sleepers are incapable of anything else that is great.
~ Henry IV of France

Queen Cakes

Ingredients:

100g all-purpose flour

50g raisins

75g cold butter

75g castor sugar

1 large egg

1 level teaspoon baking powder

1/2 teaspoon vanilla essence

a little milk if necessary

How to Bake

Preheat oven to 190 degrees C. Grease patty tin or use cake cups. Sift flour and baking powder. Cream the butter and sugar until light and creamy. Add egg and beat it gradually into the mixture, beating continuously. Add vanilla essence. Fold in the sifted flour with a metal spoon. Add a little milk if necessary to give a soft dropping consistency. Mix in the raisins. Fill greased patty tin or cake cups half full with mixture. Bake for 20mins or until golden brown. Allow to cool on a wire rack. Serves two person. (Whatever that means)

Baking Tip:

instead of raisins, why not use

25g crushed almonds,

50g chopped glace' cherries,

50g dessicated or fresh, white grated coconut

or the grated ring of an orange.

You can also use 1 tablespoon of orange juice

instead of milk and vanilla essence.

      Now that was pretty simple wasn't it? Next up we will have Steamed Sponge Cake. A recipe with only 4 ingredients! Can't be simpler! But that's till the next time folks! See ya!

Rock Cakes

      I haven't actually tried making this yet, but I'm sure it'll taste just fine! Another easy recipe from my Home Econs book. : D Enjoy!

Anybody who believes that the way to a man's heart

is through his stomach, flunked geography.
~Robert Byrne

Rock Cakes

Ingredients:

100g all-purpose flour

1 level teaspoon baking powder

50g cold butter

50g castor sugar

25g raisins

1/2 egg

pinch of salt

How to Bake

Preheat oven to 190 degrees C. Grease the baking tin. Sift the flour, baking powder and salt into a mixing bowl. Cut the butter into smaller pieces and rub into the flour. Add sugar and raisins. Add in egg and whisk to a stiff consistency. Place in small heaps on baking tin, using two forks. Bake for about 20 mins or until golden brown. Allow to cool on a wire rack. Serves about 10 pieces.

Baking Tip:

Instead of raisins you can use,

desiccated coconut, chocolate chips

or mixed fruit peel.

      Yeah, its that simple. Look out for Queen Cakes, Sponge Cakes, Fruit Agar-Agar (fruit jelly), Getuk Ubi (a Malay snack), Shepard's Pie, French Toast, Hot Chocolate and Lime juice. All from Teen Life, my Home Econs Textbook. Yipee...

Scrumptious Jam Tarts

      Hi! Oh my gosh, I just baked my first cookies (or tarts rather) this week! Squee! It wasn't burnt or poisoned or anything! : D It did look a little distorted though, but the teacher said it was fine since it was our first time (we did it in pairs, I did it with one of my best friends). Here's a picture of one of my best ones.

      You would have thought that since I always post stuff on baking and cooking, that I would have at least baked simple cookies before. Well, no, as a matter of fact this was my first time and you would not believe the fun I had. I don't actually have the recipe with me now but I'm just going to write it down by what I remember, so there might be errors that I will have to correct once i get the book. Okay so here goes:

I don't believe in low-fat cooking.

~ Nigella Lawson

Jam Tarts/Cookies

Ingredients:

100g all-purpose flour

2 cubes butter (about 1/6 of the stick)

1 level teaspoon baking powder

 1/2 egg (beaten)

about 1/4 cup fine sugar

Different Fruit Jams
Pinch of salt

How to Bake

Preheat oven to 200 degrees C. Put a cookie sheet onto a baking tray and set aside. Sift flour, salt and baking powder. Add butter and cut it up into smaller pieces. "Mush" lightly into the flour with hands, (try not to let the butter melt in the process) make sure there are no "clumps" when you're done. Mix in sugar. Add 1/2 (2 tablespoons) egg. Mix well until a dough is formed. Dust clean tabletop with flour and set the dough on the tabletop. Knead well, then divide into ten portions each shaped into a rounded patty (don't make them too small or they'll burn in the oven) with a little depression in the center for the jam (you don't want your cookies overflowing). Spread them out on the cookie sheet and add a teaspoon of fruit jam on each cookie. (Try adding different flavors) Bake in the oven for about 15 minutes or until golden brown. Don't forget to inhale the heavenly scent of your tarts/cookies! Allow to cool on a wire rack. Makes about 10.

Baking Tip:

Replace 30% of the flour with cornflour

to get a "softer" effect on your cookies.

      I hope you could try this easy recipe at home. If you have kids, you could get them to help... or eat... or make a mess... But I'm sure they'll love it anyway. Oh, have I mentioned who my favourite bakers and chefs are? No, I don't think I have. I absolutely love watching Nigella Lawson and Jamie Oliver on their cooking shows! I've been watching them since I was young. I want to be like one if them in the future. But for next week I'll be posting the recipe for rock cakes, they taste really good too, so look forward to it!

Eggs Over Evie: Montery Chicken and Pineapple Upside Down Cake

       Well, now I'm reading this book called Close to Famous, by Joan Bauer. Its a great book too, can't peel my eyes from its pages. And the reason why I plucked it from the library shelf was because of the cover. As you can see, there are cupcakes on it so I was hoping to find some recipes inside so I could share them with you. But unfortunately there are none to be found. But it's a great book all the same. I'll tell you what it's about when I've got more time on my hands.

To cook great food,
you have to have great ingredients.

~ Emeril Lagasse

Monterey Chicken

Ingredients:

2 boneless, skinless chicken breasts

4 teaspoons BBQ sauce

4 slices very crisp bacon

1/2 cup grated Monterey Jack and cheddar cheese blend

salt and pepper

1/2 cup tomatoes chopped

1/2 cup chives

How to Make

Pound chicken breast until somewhat flattened and season with salt and pepper. In a non-stick skillet, cook chicken breast until done (10 - 15 mins). Transfer to baking sheet. Top chicken breast with BBQ sauce bacon, and cheese. Broiled Chicken breast in oven 3-5 mins. Remove from oven and top with tomatoes and chives. Serves two.

Kitchen Tip #15

Covered chicken takes longer to cook in

the oven than uncovered chicken.

...

Sharing good food with friends and family

will make everybody a happier person.

~ Wolfgang Puck

Pineapple Upside Down Cake

Ingredients:

Six tablespoons butter, softened

1/2 cup packed brown sugar

1/2 cup water

1 (8-ounce) can pineapple sliced, drained

4 maraschino cherries, halved

1 and 1/3 cups all-purpose flour

2/3 cups cup granulated sugar

2 teaspoons baking powder

2/3 cup milk

1 egg

1 teaspoon vanilla

How to Bake

Preheat oven to 350 degrees F. Melt tablespoons of the butter in a 9-by-1/2-inch round baking pan. Stir in brown sugar and water. Arrange pineapple and cherries in rows, in the bottom of the pan. Set pan aside. In a medium mixing bowl, stir together flour, granulated sugar, baking powder. Add milk, 1/4 cup butter or margarine, egg, and vanilla. Beat with an electric mixture and beat with an electric mixer on low speed till combined. Beat on medium speed for 1 minute. Spoon batter into the prepared pan, being careful not to disturb the fruit arrangement. bake for 30-35 minutes. Loosen sides; turn cake upside down onto a plate. Serve warm or at room temperature. Serves 6 - 8.

 

Kitchen Tip #16

You can make your own maraschino

cherries by marinating pitted cherries

in a solution of sugar, water, lemon

almond extract, and red food colouring.

Bon appetit!

     Dear readers, sadly this has been the last entry of Eggs Over Evie, the book that has given me much joy in sharing the recipes (same goes for The Secret Ingredient). You will be deeply missed, but your everlasting recipes shall remain in my blog forever. Many thanks to my siblings for "helping" me type out some of the recipes. And look out for more recipes here on My Not-So-Secret Recipes. Smiley :)

Eggs Over Evie: Cakes and Brownies

      If you have a sweet tooth. Then today's your lucky day! I have the recipe for a very special cake and sugar brownies! Hope you like them, Enjoy!

Powdered Sugar Brownies

Ingredients:
1/2 cup (1 stick) butter
3 squares unsweetened chocolate
3 eggs
1/2 cups sugar
1/2 cup flour
dash salt
1 teaspoon vanilla
powdered sugar

How to Bake

Preheat oven to 300 degrees F. and grease an 8-inch square baking dish. Line bottom of dish with wax paper. Combine butter and chocolate over low heat or melt at low microwave setting. Beat eggs until thick and foamy. Then beat sugar into eggs thoroughly. Blend in flour. Add vanilla, salt, and chocolate mixture. Beat well. Pour brownie batter into dish; bake for 45 minutes. Brownies will be sticky and look underdone. Turn out immediately onto a fresh sheet of waxed paper. Take paper off bottom of brownies and cut while hot. They will tear slightly. When cool, roll in powdered sugar. Makes 24 small brownies.

Kitchen Tip #13

Chocolate has some nutritional benefits

for humans. But beware: It contains

a chemical called theobromine that

can be poisonous to dogs!

... 

I have no idea why this cake has such a name, but just go with it okay? Okay. Here goes:

Never say no to offers of help.

~ Tamara Weiss

"Lemony PTA Cake-Walk Cake"

Ingredients
3 sifted cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, softened
2 cups granulated sugar
1&1/4 teaspoon vanilla
1/4 teaspoon lemon oil
5 eggs
2/3 cup buttermilk
1/4 cup finely shredded lemon peel
1/2 cup lemon juice
1&1/2 cup chopped pecans, toasted
For glaze
1/4 cup granulated sugar
2 tablespoons lemon juice

How to Bake

Preheat oven to 350 degrees F. Grease and flour a 10-inch Bundt pan. Set pan aside. ~ In medium bowl, combine cake flour, baking powder, and salt; set aside. In a large bowl, beat butter with an electric mixer on high speed for 30 secs. Beat in sugar, vanilla, and lemon oil until fluffy and light, about 4 mins. Add eggs, one at a time, beating 30 seconds after each addition. Alternately add the flour mixture and the buttermilk to the butter mixture, beating on low speed after each addition and starting and ending with flour, until combined. Stir in lemon peel and lemon juice. Stir in pecans. Spoon batter into prepared pan. ~ Bake for one hour, until toothpick inserted near center comes out clean and top springs bake when touched lightly. Let cake stand for 10 minutes to cool. ~ Glaze: In a small sauce pan, heat and stir the 1/4 cup sugar and 2  tablespoons lemon juice until sugar dissolves. Invert cake onto wire rack set over a shallow baking pan. Poke holes on top of cake with toothpick. Spoon Glaze over cake. Cool completely before cutting.

Kitchen Tip #14

Top get the most juice out of a lemon, roll

it on the counter, under your palm, for

a full minute before cutting.

      Okay that's all for now. By the way, the next entry will be the last you hear of Eggs Over Evie. :( I know, i'm sad too. But there will be good news coming your way, so keep reading!