Showing posts with label TWD. Show all posts
Showing posts with label TWD. Show all posts
TWD: Coffee-Break Muffins
Coffee, an indispensable drink in my endless list of consumables. Provocative yet affable at the same time, this darling keeps me on a tight leash. Recently, I have heard that if a coffee addict were to abstain from coffee for 6 days at least before having his first cup; the effects - pleasure derived would come ten fold! As much as I would like to execute this plan, resistance has been futile and the lure of coffee remains my greatest enemy.
For this week's edition of Tuesday's with Dorie, the tribe has spoken and the torch for Coffee-Break Muffins has been lit. An ode to coffee, these muffins are moistened by the addition of black coffee instead of the usual milk. With the addition of espresso powder to the batter as well, these tiny babies pack quite a punch; much to my delight of course.
Coffee-Break Muffins
makes 6 muffins
1 cup all purpose flour
3 tblspoon sugar
1/2 tblspoon instant espresso powder
1/2 tblspoon baking powder
1/4 tsp ground cinnamon
pinch of salt
3 tblspoon light brown sugar
1/2 cup strong coffee, cooled
1/2 stick unsalted butter, melted and cooled
1/2 large egg
1/4 tsp pure vanilla extract
Preheat the oven to 200 degrees celsius. Butter/spray the 6 moulds in a regular size muffin pan. In a large bowl, whisk the flour, sugars, espresso powder, baking powder, cinnamon and salt together. In a large measuring glass, whisk the coffee, melted butter,egg and vanilla together until combined. Pour the liquid ingredients over the dry ingredients and with a whisk, stir to blend quickly. Divide the batter evenly among the muffin cups. Bake for 20mins, or until knife inserted in the center comes out clean. Transfer to a pan to rack and cool for 5 minutes before carefully removing from its mould.
TWD: Chocolate Ganache Ice Cream
Having half the mind to infuse a spoonful of lavender for that whiff of floral scent or perhaps throw in a cinnamon stick together with a few rounds of crushed black peppercorns for a kick of subtle heat in the otherwise indulgent concoction, I gathered my devices and did the required contemplation. In the end, I hailed to the urge to stick to the original. Patronise the simple.
And it was rewarding, in the most lucid manner. One spoonful of this brings back memories of the tubs of wall brand ice cream safely tucked away at the back of the freezer awaiting a rare treat on night where our parents deemed me and my brothers exhibitors of good behavior during the day. We would then proceed to curl up on the leather couch in front of the tele scooping eagerly at the chilled dessert while laughing uproariously at the screened program. This ice cream, as simple as it was, had a feel good factor to it. I smile, sigh and lingered.
Chosen by Katrina of Baking And Boys for this week's TWD. Try this recipe for a sumptuous and neat treat!
Updates: I'm about to enter my first Ramadan in an Islamic State. With so many stringent rules ahead and threats of heavy penalties and jail sentences, I am anxious to the max.
Chocolate Ganache Ice Cream
adapted from Dorie Greenspan
6 ounces bittersweet chocolate, finely chopped
1 ½ cups heavy cream
1 cup whole milk
4 large egg yolks
1/3 cup sugar
- Put the chocolate in a 2-quart liquid measuring cup or a large heatproof bowl. Bring ¾ cup of the cream to a boil. Pour the cream over the chocolate and let it sit a minute, then using a rubber spatula and starting in the center of the mixture, slowly stir the cream into the chocolate in ever-widening concentric circles. When the ganache is smooth, set it aside.
- Bring the milk and the remaining ¾ cup cream to a boil in a medium heavy-bottomed saucepan.
- Meanwhile, in a medium bowl, whisk the yolks and sugar together until well blended and just slightly thickened. Still whisking, drizzle in about one third of the hot liquid—this will temper, or warm, the yolks so they won’t curdle. Whisking all the while, slowly pour in the remaining liquid. Pour the custard back into the pan and cook over medium heat, stirring without stopping, until the custard thickens slightly and coats the back of a spoon; if you run your finger down the bowl of the spoon, the custard should not run into the track. The custard should reach at least 170 degrees F, but no more than 180 degrees F, on an instant-read thermometer. Immediately remove the pan from the heat and slowly and gently stir the custard into the ganache.
- Refrigerate the custard until chilled before churning it into ice cream.
- Scrape the chilled custard into the bowl of an ice cream maker and churn according to the manufacturer’s instructions. Pack the ice cream into the container and freeze it for at least 2 hours, until it is firm enough to scoop. Makes about 1 quart.
Nibble on this TWD: Gingered Carrot Cookie
With carrots being a constant stock item in our pantry; this recipe was a breeze to pull off. Bless my laziness that comes hand in hand with summer, heading out in the heat of day to round up ingredients at the supermarket isn't exactly first thing on my list of agendas. Hence I'm grateful for this round. Easy breezy Carrot cake cookies (omitted the ginger hence the revamped name)
These cookies came out crunchy with the occasional surprise of smokey bursts of flavor from the toasted pecans within. However, they didn't stay that way very long perhaps because of the moistness of the plumped raisins. So my advice would be to make a small batch and consume it hot and fresh off the rack! For carrot cake lovers, this cookie is a great substitute for the real deal itself and constantly tickles it's consumer with the sneaky bits of bright orange that peeks out from underneath its brown surface.
Carrot Cake Cookies
adapted from Dorie Greenspan's Gingered Carrot Cookie recipe
makes 25 cookies
1 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 tsp ground cinnamon
pinch of freshly grated nutmeg
82g unsalted butter, room temperature
1/3 cup light brown sugar
1/6 cup white sugar
1/2 large egg
1/4 tsp vanilla extract
1/2 cup shredded carrots
1/2 cup moist plump raisins
1/4 cup toasted and chopped pecans
- Preheat the oven to 190 degrees celsius, line baking trays with baking parchment or silicon baking sheets.
- Cream the butter till creamy and light. Add in sugars and beat for 2 mins.
- Add in the egg and beat for 2 mins.
- Beat in the vanilla extract.
- Whisk the dry ingredients together in a bowl.
- Beat the dry ingredients into the butter/sugar mixture just till flour mixture is no longer visible.
- Fold in the remaining ingredients. Make sure not to over mix.
- Scoop out your cookie dough onto the baking sheets and bake for 14-16mins.
- Allow the cookies to rest on the tray for a good 10mins before transferring to a cooling rack.
- Enjoy your lovely carrot cake cookies with a good glass of fresh milk!
And one more shot of the cookies, just because I can't resist it.
TWD: Tarte Noire
This week's TWD choice of Tarte Noire as chosen by dharma girl of bliss: towards a delicious life contributes to part 2 of my chocolate remedy session. The recipe can be found here!
What more can I say, chocolate shortbread tart dough filled with ganache (flavored with a little hazelnuts that I allowed to bob around in the pre-boiled cream for a little). Unfortunately the presence of the hazelnut failed to shine thru and I was left with... nothing short of a chocolate symphony; a cure for heart sore (oh yeh.. it's still there).
More chocolate pieces to come, I assure you. I would be glad to hear some suggestions for chocolate recipes from you guys though. Anyone?
TWD: White Chocolate Brownies
Most of know that white chocolate does not equate brownies. After all, that only accounts as cocoa butter. So what are these exactly? Recieving the curious stares of an onlooker upon my claim that these were in fact white chocolate brownies isn't exactly very welcoming. Neh... I proclaim them to be white chocolate cake instead!
Crisp on the outside with the signature rippling of its surface skin (almost like a real brownie) yet chewy and fragrantly sweet on the inside. These were good, but nothing extraordinary. Given that fact, I could still have managed to pop a few in one sitting. Now I heavily regret baking it in the wilton brownie pan that warrant 'dainty' portions with a not so dainty temptation factor. ARGH. Well at least I skipped the meringue topping, that ought to dodge a few extra calories won't it?
Thank you Marthe from Culinary Delights for choosing this weeks' recipe.
Please visit the link for the recipe!
Next week, tender shortcakes!!!
TWD: Quick classic Berry tartlets
To say that these tartlets where 'quick' is an understatement. These were practically speeding little demons. Disappearing behind lusty lips as quickly as they took to put together.
Thank you Christine of Cooking with Christine for picking this weeks' recipe!
and since I totally love this rendition of Dorie's pastry cream, I'm going to share the recipe with you guys and hopefully, you'll make a second batch to fill up these lonely tart shells of mine!
Pastry Cream
adapted from Dorie Greenspan's 'Baking, from my home to yours.
makes about 2 cups.
Storing: The pastry cream can be kept tightly covered in the refrigerator for up to 3 days.
2 cups whole milk
6 large egg yolks
1/2 cup sugar
1/3 cup cornstarch, sifted
1 1/2 tsp pure vanilla extract
3 1/2 TBSP unsalted butter, cut into bits at room temperature
Bring the milk to a boil in a small saucepan.
Meanwhile, in a medium heavy bottomed saucepan, whisk the yolks together with the sugar and cornstarch until thick and well blended. Still whisking, drizzle in about 1/4 cup of the hot milk- this will temper, or warm, the yolks so they won't curdle. Whisking all the while, slowly pour in the remainder of the milk. Put the pan over medium heat and, whisking vigorously, constantly and thoroughly (making sure to get into the edges of the pot), bring the mixture to a boil. Keep at a boil, still whisking, for 1 to 2 minutes, then remove the pan from the heat.
Whisk in the vanilla extract. Let sit for 5 minutes, then whisk in the bits of butter, stirring until they are fully incorporated and the pastry cream is smooth and silky. Scrape the cream into a bowl. You can press a piece of plastic wrap against the surface of the cream to create an airtight seal and refrigerate the pastry cream until cold, or, if you want to cool it quickly - as I always do- put the bowl into a larger bowl filled with ice cubes and cold water, and stir the pastry cream occasionally until it is thoroughly chilled, about 20 minutes.
TWD: Burnt Sugar Ice Cream
Chewy and yet slightly crisp around the edges, I would expect these to be perfect hiking/picnic/stroll in the park/ television snacking/dessert/ eat in your sleep kind of cookie. And yes... they were.
Called ANZAC biscuits for reasons reinforced with historical roots, (which actually stands for Australian and New Zealand Army Corps); these oatmeal cookies were claimed to be sent by wives to soldiers abroad during WWI to relieve the boredom of their battle rations. Since the ingredients do not spoil easily, these biscuits kept amazingly well during naval transportation. A gift of love from endearing wives to their husbands.
Well, I decided to raise the bar with this one and look what I got! Ice cream sandwiches!!! ANZAC biscuits paired with the loveliest most divine (I kid you not.) burnt sugar ice cream. Almost like caramel ice cream with a bit more spunk. Now, if only I could find a way to send this to my soldier boy...
Thank you Becky of Project Domestication for choosing this recipe.
Burnt Sugar Ice Cream
adapted from Dorie Greenspan
1/2 cup (100g) sugar
2 tablespoon water
2 cups(500ml) whole milk
1 cup (125ml) heavy cream
5 egg yolks
pinch of salt
Stir the sugar and water in a saucepan and cook over medium heat until the sugar dissolves. Increase the heat and cook until it becomes a caramel of deep amber color. Lower the heat and add the milk. It will bubble like mad but continue stirring until the mixture is smooth, remove from the heat. Add the cream and stir until combined.
In a large bowl, whip the egg yolks and salt until pale and thick. Slowly pour the hot milk mixture over it and whisk to temper the yolks. Put the mixture back into the saucepan and cook until it coats the back of a spoon.
Let cool completely and refrigerate until very cold (preferably overnight. Process the ice according your ice cream maker manufacturer's instructions. Freeze for 2 hours or more or until firm to scoop.
Anzac Cookies
adapted from Donna Hay's 'Modern Classics Book 2"
1 cup rolled oats
1 cup plain (all purpose) flour
1/2 cup sugar
3/4 cup dessicated coconut (i omitted this)
2 Tbs. golden syrup (i replaced this with corn syrup)
125g butter
1/2 tsp. bicarb soda
1 Tbs. hot water
Method
1. Preheat the oven to 160 degrees Celsius and line two baking trays with parchment paper.
2. In a large bowl place the oats, flour, sugar and coconut and mix with a wooden spoon to combine the ingredients.
3. Place the butter and golden syrup together in a saucepan over low heat, and let them melt together.
4. In a small bowl stir the hot water and bicarbonate soda together.
5. Pour the water and bicarb soda mixture into the butter mixture.
6. Pour the butter mixture over the dry ingredients.
7. Mix well using a wooden spoon.
8. Using a tablespoon to measure out the amount place 1 Tbs of the mixture in your palms and then roll together into a ball. Place on the baking trays with enough room for expansion (these do flatten out quite a lot).
9. Bake for between 10 minutes until they are golden brown.
10. Allow to cool for 5 min and then remove the biscuits and place on a wire rack to cool down completely.
TWD: Mocha Almond Marbled Bundt Cake
Labels:
bundt cake,
cakes,
TWD
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Having baked this cake before, I was guranteed of an amazingly moist cake with the intense aromas of chocolate and coffee swirled through the creamy vanilla batter. A little bit of three nirvanas in a slice of humble cake.
And this week with 2 additional aunties and one perpetually hungry boy in the house, finishing the cake looks a whole lot easier!
For more, check out Erin's blog here!
Mocha-Walnut Marbled Bundt Cake Recipe
Adapted from Baking: From My Home to Yours by Dorie Greenspan
2 1/4 cups all-purpose flour
1/2 cup finely ground almonds
1 tsp. baking powder
1 tsp. salt
2 sticks plus 2 tbsp. unsalted butter, room temperature
3 oz. bittersweet chocolate, coarsely chopped
1/4 cup coffee, hot or cold
1 tsp. finely ground instant coffee or instant espresso powder
1 3/4 cups sugar
4 large eggs, room temperature
2 tsp. vanilla extract
1 cup whole milk, room temperature
Preheat the oven to 350 degrees F.
Use a 12 cup bundt pan. Don’t put it on a baking sheet – you want the heat to circulate through the Bundt’s inner tube.
Whisk together the flour, ground walnuts, baking powder and salt.
Set a heatproof bowl over a pan of simmering water. Put 2 tbps. of the butter into the bowl, along with the coffee, chocolate and instant coffee. Heat the mixture, stirring often, until melt and smooth and creamy. Remove from heat. (I do this step in the microwave, stirring every 20 seconds. It doesn’t take long.)
Beat together the remaining butter and the sugar at medium speed for about 3 minutes – you’ll have a thick paste; this won’t be light and fluffy. Beat in the eggs one by one, beating well after each addition. The mixture should look smooth and satiny. Beat in the vanilla extract. Reduce the mixer to low and add the dry ingredients and the milk alternately, adding the dry in 3 portions and the milk in 2 (begin and end with the dry).
Scrape a little less than half the batter into the bowl with the chocolate mixture and, using a spatula, blend thoroughly.
Either layer the two batters or alternate spoonfuls of light and dark batter in the pan. When all the batter is in the pan, swirl a knife sparingly through the batters to marble them.
Bake for 60-75 minutes or until a thin knife insereted deep into the centre of the cake comes out clean. Transfer the Bundt pan to a rack and let cool for 10 minutes before unmolding, then cool the cake completely on the rack.
TWD: revisted
First things first, here's a big apology to the TWD crew. I'm stained by a huge dabble of guilt having not doing my weekly baking challenges for quite some time. *groanz*. If you hear me out, I could probably churn out a long story about how being on overseas placement has deterred me from participating... but I guess that most of you won't be interested. So yeh, here's my recent revisit to TWD, a long awaited come back with the coco-nana cake as picked by Steph of Obsessed with Baking. Now who could resist freshly baked banana bread? no one. And chocolate? rhetorical question ain't it? Put them together, my mind immediately drifts to an unimaginable combustion of powerful elements, a bit like an atomic explosion, of sweet satisfactiory proportions of course.
And this story has a happy ending of course with a lovely cake from the oven that I devoured slowly over a course of a week(yes, it keeps well too!) The best part, the cake was moist, and filled with lovely bits of chocolate chips everywhere, this made such a glorious breakfast for me. yum. Thanks Steph for choosing this recipe!
Cocoa-nana Bread
Dorie Greenspan
2 cups all-purpose flour
1 cup semisweet cocoa powder
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 stick unsalted butter at room temp
3/4 cup sugar
1/2 cup packed light brown sugar
2 large eggs
2 ripe bananas, mashed
3/4 cup buttermilk
3 ounces bittersweet chocolate, coarsely chopped, or 1/2 cup store-bought chocolate chips
Preheat oven to 350. Butter a 9 x 5 inch loaf pan and place it on an insulated baking sheet or on two regular baking sheets stacked on top of the other. (This extra insulation will keep the bottom of the bread from over baking.)
Sift together the flour, cocoa, baking powder, salt and baking soda.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed for about a minute, until softened. Add the sugars and beat for 2 minutes more. Add the eggs one at a time, beating for a minute after each addition. At this point, the batter may look a little curdled -- it's okay. Reduce the mixer speed to low and mix in the mashed bananas. Add the dry ingredients in 3 additions, mixing only until they disappear into the batter. Still on low speed, add the buttermilk, mixing until it is incorporated. Stir in the chopped chocolate. Scrape the batter into the pan.
Bake for 30 minutes. Cover the bread loosely with a foil tent to keep the top from getting too dark, and continue to bake for another 40 to 45 minutes (total baking time is between 70 to 75 minutes) or until a thin knife inserted into the center comes out clean. Transfer the pan to a rack and cool for at least 20 minutes before running a knife around the edges of the bread and unmolding. Invert and cool to room temp right side up.
Apple of my eye
Apple of my eye
Being the drama queen that I usually am, our non-existant meeting on our 2nd yr anniversary blew up into a tragedy of epic proportions beginning with me bursting into tears of frustration as I trudged home from my workplace in the middle of orchard. I told you that I was unable to love in the generosity and enormity in the likes of God's love, I was human after all. Your work commitments and full time dedication to the job left me feeling lonelier than ever. Empty inside, I turn to the alluring comfort of food to fill the deep well inside of me. In the end, I was left feeling satiated but with a struggling heart feeling more neglected than ever. Apparently, there was nowhere else my heart could turn to. I'm still yours.
Happy 2nd year anniversary babe. Guess you can't have things sweet everytime yes?
yes... and babe, you are still the apple of my eye.
TWd: Espresso Cheesecake Brownies
'Wake-me-up' Cheesecake Brownies (TWD)
Sometimes, I silently wish I'll have the opportunity to learn the art of perfecting milk frothing and latte art. Coffee, is just an indescribable experience on its own. A good cup leaves one yearning for more and a bad cup leaves one feeling grouchy and kicking from a malfunctioned high. And ever since I was put behind the counter of drinks operations in the cafe, the desire to learn these skills elevated by a notch higher. Now, if only I could figure out a perfect setup for a part time job as a barista during my short stay in Aussie land next year.
How Sublime...
How Sublime... (TWD)
One thing I love about cranking about the blow torch and gently slip-sliding over the surface of meringue is watching as the snow-like fluff bubble and brown. Growing ever so slightly like the heavening of a chest as fresh breath is drawn in, the surface glistens and bubbles in heated turmoil before reeceding down with an attractive coat of caramelised sugars once the flame has moved on.
Guess this may be just about a week late but thanks to Linda of Tender Crumb for picking out this devilish recipe for TWD.
For this time around, my pie crust retaliated with the most unglamorous butter dripping disaster of an outcome and hence I resorted to making a fresh batch of mini tartlets to contain the velvety lime cream. The latter, emerged a winner, taking the 'creamiest' title without a doubt. Tangy, lip-pucking yet maddly sweet at the same time. With a fresh topping flame-kissed italian meringue and a gorgeous reputation to boot, I was stuck to two chattering uncles after that who insisted that I should set up a shop soon. haha.
Moving on, here are more unpublished photos from the Australian trip a while back. Why?
Just because I feel like it.
Watching the sunset whilst observing free spirited bats exiting the dark drawls of their cavern homes.
Exploring the mind blowing number of cascading waterfalls in Tasmania. Back to nature and loving it.
Visiting the misunderstood Devils at a conservation home near the Blue mountains. It looks more like a docile puppy rather than a menancing carnivore here.
Walking on endless stretches of white sandy beaches, only to catch sight of pod of dolphins playing with surfers on a wave.
Reviewing the dark past of Port Arthur. Convict history lessons.
Ruins of the Captain's quarters.
Stepping into fields of lavender and dreaming up a multitude of images of clean lavatories upon inhalation.
and that's all folks.. next up, this week's TWD... brownies again... *raises eyebrows*
As cute as a button
The irresistable sheen of the glossy chocolate dip. Spotted with the delightful burst of crunchiness from the Valrhona Crunchy Pearls.
Moist. Fudgey in the centre. Need I say more?
Thanks Jayma of Two Scientists Experimenting in the Kitchen for picking out such a wonderful recipe. Visit the rest of the TWD bloggers now!
TWD: Banana Bundt Cake
Labels:
bundt cake,
cakes,
desserts,
TWD
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TWD: The not so Classic Banana Bundt Cake
A pinch of wholesomeness to an otherwise indulgent month of TWD choices. The Classic Banana Bundt Cake as chosen by Mary of The Food Librarian as a testimonial to her love for unfrosted and unadorned cakes. I of all people, second that! *waves my hand in the air*. Nothing beats a warm slice of buttery cake on a clean platter complete with a pot of freshly brewed tea and/or Curtis Stone on the tellie and a great food magazine. So if you're saying that nobody understands you Mary, I DO! Out with the frostings!
So you must be thinking, what the heck kind of shrew are you. All the purist talk about adoration for unadorned plain cakes and your classic bundt cake turns out looking like a mutant from Mars? What is going on?!!
Well, didn't hear anything coming from the dining room whilst I was braving the heat of the caramel-ed pan in the kitchen, with plates rolling off the tables out into the frigid dining room. I convinced myself that perhaps having empty plates being returned probably meant a good thing.
The next day, I stole a bit from the final plating that I did for my little brother. AMAZING. at least I liked it. *grimaces*
For more photos of the beauties, please scroll down the TWD bloggers list. and for the recipe, click here!
TWD: Cinnamon Honey Icecream
TWD: Cinnamon Honey Icecream
Meddling with recipes can be a precarious especially when its based one, sooo good such as Dorie Greenspan's recipe for Vanilla Icecream. Thank goodness, the story has a fairytale ending with my rendition of Cinnamon Honey icecream sweeping me off my feet on a handsome white horse. Served on the hot chocolate fondant cake (recipe from Global Baker by Dean Brettschneider) and a crisp honey florentine to match the sticky theme, this made for the perfect after dinner indulgence. With icecream that delicious, I'm seriously contemplating the purchase of a cuisinart icecream maker with inbuilt refrigeration in order to speed up the process till I get my salt-licked tongue on a spoonful of glorious cold and creamy cloud of fantasy. Should I?
Now then, why honey and cinnamon you may ask? Whilst turning the cabinets topsy turvey looking for a container sturdy enough to withstand the torrential blows of the beaters as I manually churned my icecream slush periodically out of the freezer. ah.. darn the sweet efforts in producing this heavenly pint of icecream I fished out a jar of cinnamon infused honey that I had purchased from the honey farm in Tasmania during my recent trip. Sited in the rural outskirts of Tasmania in small town Chudleigh, one would definitely not think of the farm as a tourist destination but in actual fact, the boyfriend and I made a special trip there after a restful night's sleep at Mole Creek.
With a guarantee that you'll find 'all things honey'; I was bewildered by the immense variety of honey the farm retail shop had the offer. From the health beneficial manuka honey to the more upscale bee pollen and royal jelly to the less conventional and peculiar spread of spice and fruit infused honey such as strawberry honey and pistachio honey. Honestly, the range was the cause of my dropped jaw and popped eyes most of the time during my stay. With puckered lips, I dipped, sampled, swooned; jar after jar after jar. Till I started to develop a minor
After working my way thru the interactive beehive and static displays in the in-house museum; Did you know that queen bees mate in the air? oops... that was unneccessary huh? I finally settled on the blue gum, hazelnut honey, vanilla infused honey and cinnamon infused honey which I proudly feature in my rendition of this week's TWD! With gentle hints of cinammon throughout the woody slush of a honey jar, I was sure it would be a perfect addition to the custard mixture, alongside a stick of cinnamon thrown in for goodluck and a dash of vanilla extract; it churned out to be almost perfect. So on a side note to all travelling to Tasmania, do make a stop over at the honey farm, definitely an entertaining and SWEET spot for everyone in the family! Did i mention that the homemade honey icecream there is gorgeous as well?
Thanks Lynne of Cafe LynnyLu for picking out the recipe. I'll be making many batches of this in the future for certain. Visit Tuesdays with Dorie to check out other renditions of this week's challenge!
TWD: Brioche Pear Tart
TWD: Brioche Plum Pear Tart
(think sultry winter accompanied with warm spices..)
(think sultry winter accompanied with warm spices..)
I still live in Australia... not physically of course, but it's a mental state of mind. Winter fruits? Who am I kidding? Though I must add that it was hard re-adjusting back to life in Spore. Fire breathing parents, with a boyfriend playing a never-ending game of heart attack with the armed forces and throw in a pinch of natural adulthood derieved stresses; and you're on your way to a major catastrophe.
At the very least, something had worked itself right. Landed myself with a job as with a baking supplies shop along Bukit Timah Road which I found nothing short of a miracle. Surrounded by the likes of laughter floating thru the air everyday, jovial greetings and flurried footsteps pattering around the shop premises; I've found a piece of mind. Service, I discovered, an aspect I had yet to dwelt in but so direly crucial to any business. I knew that God had sent me for a purpose... interaction perhaps?
oh yes.. TWD! Finally arranged another rare meet up with the brilliant Dorie Greenspan for a bakeoff. This week's choice, a Brioche Plum Tart which I decidedly converted into one other bursting with the warm tones of winter spices. Swopped the plum jam with an apricot jam and the plums for packham pears covered with a handsome amount of sugared walnuts in mixed spices. The Brioche that had once broke my heart in the previous episode with the brioche snails had magically transformed into a poofed beauty of utter romance and rich bread. My face glistened with the pride as the shivering dough reach a snuggly warmth in the moist surroundings only to rise to greater heights again at it's last blasting stage. This recipe is definitely a winner. Thanks to Denise from Chez Us for picking out this lovely recipe. Do head down to her blog for the recipe and scroll down the rest of the TWD bloggers for a look of the other versions installed!
again we bid our farewells
Just for the TWDers who dropped by for this week's dose of Tiramisu Cake. I apologise for the lack of pictorial features, none in fact. Though I did try out the recipe and served it as a happy ending to my parmesan mustard pork chops and sage crusted potatos, my poor camera just wasn't around the capture the moment with me. It was ill again, had to send it to the doctors. *sigh*
On hindsight, the Tiramisu was spectacular, the yellow cake playing perfect host to the drunken spirited party of alcohols and adrenaline junkies (coffee!). The mascarpone filling, a perfect consistency that lived up to my expectations. For my version, I made it in clear acrylic cups that allowed the sloshing patterns of the drenched sponge and the biege fillings to shine through. Decorated with a bold dash of cocoa powder and plump strawberries.. these were all ready to take over the world. Well.. let's start from the boyfriend's stomach first. BINGO! he had TWO! hehe. Thanks Megan for choosing this fantastic recipe! Visit her blog for the recipe.
Now I've just got to figure out what to do with the remainder mascarpone cheese. Any suggestions?
TWD: my therepeutic treat
TWD: my therepeutic treat
Thanks Kim of Scumptious Photography for picking this week's recipe. Sorry for being a bad girl though, spied on the left over vanilla shortbread dough in the freezer and decided to use that instead of mixing up a new batch. Lazy, yes I know. But mind you, we're talking about the afternoon 3 hours after my last paper! The flambed bananas in rum were a lovely touch of intensity to the entire sweet deal. Halving the recipe, I made mine in 2 four inch tarlet trays instead of the 9 inch; skipped the heavy white frosting and went for a showering of white chocolate shavings, still adhering to the black tie dress code.
And with this sweet ending, may new beginnings pave their way.
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