August 3rd, 2013
When I woke up for sahur (last meal of the day) I started with making almond London biscuits. Little Bee woke up in the middle of it and I went back to bed with her for half an hour… before continuing making the biscuits.
As Little Bee is now awake, she kept coming into the kitchen grabbing one or a couple of biscuits… that is until I told her that I’m going to coat it with chocolate. She has now left it alone.
Well… as Little Bee likes them, it must taste OK. I should really do my baking at night so I could actually taste it… however, maybe it is good that I’m doing it during the day while I couldn’t eat as they might disappear faster than I can make them
August 30th, 2012
Another day, another cake. Again I got the recipe from Joy of Baking here.
So last night I baked these. I decided to try out the two new tins I bought as I need to see how the cake will stack up. And it was fine. But I do think I might need to make two small ones on top to make the ghost taller.
Anyway, this morning I gave Little Bee a piece and she said ‘I don’t like it’.
Not to panic. I’m going to make the icing later tonight and see what she says about the cake with the icing on!
If she still hates it… I guess I could work with the chocolate banana cake.
August 29th, 2012
This is the first of my Ghost Cake experiment. I need to find a recipe that I think would be ideal for this idea I have in my head.
Unfortunately, yummy as this cake is, it needs big shallow cake tin and this is just not good for what I have in mind.
I got the recipe from Joy of Baking here and as I tried it on a smaller cake tin than recommended, the cooking time took longer and by the time I gave up, the skewer still came out a bit damp.
A disaster, but not a total disaster. Little Bee had a couple of little pieces in the morning and liked it.
August 12th, 2012
I was browsing through Pinterest when I saw some really yummy looking white chocolate and coconut truffles and suddenly my sugar cravings just shot up to its maximum capacity!
Yes, it would be easy just to go to a shop and buy but I haven’t seen any white chocolate and coconut truffles in any of my local shops… and how hard can it be? I guess it is easy as the recipe is there but I’m not known to follow recipes… even my own. Maybe that’s why none of my dishes ever taste the same if I don’t taste them while cooking
So, instead of following the recipe, I changed it a bit and maybe that’s why it was a bit sticky in the end, who knows. But I didn’t feel leaving 20g of chocolate as I had 200g of white chocolate when the recipe stated 180g. Yes, I could eat that 20g but it is currently Ramadan and I was fasting. Plus, everything is in cup measurement which just irks me and I was too lazy to look up the exact amount in ml or grams.
Saying that, I don’t think the end result looks or taste bad.
I like it. Little Bee likes it. Her friend Natey likes it. And Natey’s mom says it’s nice… or maybe she’s being kind.
Anyway, below is the ‘measurement’ that I used but I think I might try to follow the recipe from the site next time to see if it comes out less sticky when I’m making the balls.
200g white chocolate
150ml double cream
1tsp vanilla extract
200g dessicated coconut
- In a saucepan, melt the chocolate with the cream in low heat. Constantly stirring. Add the vanilla extract and leave to cool.
- Add 150g dessicated coconut and mix well. Leave to cool to room temperature.
- Pour the 50g leftover of the dessicated coconut into a bowl. Take a tablespoon (if you want it smaller, take half a tablespoon) of the mixture onto your palm and roll it into a ball. Then roll the ball on the dessicated coconut.
- Leave it in the fridge to set.
August 23rd, 2011
My colleague brought back some Reeves Peanut Butter Cups when she was in the USofA. As usual, I started to think ‘How hard can it be?’
So, I started to look for the recipe and again, referred to the Joy of Baking site. I, however, omitted the milk chocolate as I prefer tasting the cocoa rather than sugar. This is what I ended up with.
125g creamy peanut butter
28g unsalted butter
20g unrefined icing sugar
400g dark chocolate
- In a microwavable bowl, add the peanut butter, unsalted butter and salt. Put it in the microwave for 30 seconds (soft not melted). Stir it the icing sugar.
- Over a simmering water, melt the chocolate and shortening in a heatproof bowl.
- Line about 30 petit four cups on a baking tray.
- Drop a teaspoon of melted chocolate into each cups. Add a teaspoon of peanut butter mixture into the middle of each cups and top each cup with another teaspoon with melted chocolate.
- Refrigerate until set.