Our Gal’s Chocolate Chip Cookies

Posted on Jun 28, 2012 in Desserts

Our gal loves baking and wanted to bake some chocolate chip cookies. She has a chocolate chip cookie recipe that she’s used several times before and know it by heart. She says it was originally from some kiddy book that she can’t remember so I can’t give the due credit for it. These cookies were delicious. I ate 2 as soon as they came out of the oven! Makes approximately 40 cookies. Ingredients 2 cups plain flour 1 cup caster sugar (or use 1/2 cup if you prefer cookies to be less sweet) 1 cup brown sugar 1 cup oatmeal 1 pinch of salt 1 teaspoon baking soda 115g butter (left in the open to soften) 2 large eggs 1/2 teaspoon vanilla extract 1/2 cup vegetable oil 1 cup semi-sweet chocolate chips Method Leave butter in a warm place...

Rugelach

Posted on Jun 10, 2012 in Desserts

I had my first taste of rugelach when I was 20 while visiting New York City and had fallen in love with this Jewish pastry. It turned out to be very easy to make and a great biscuit to make with kids. Makes 32 rugelach biscuits. Ingredients 250g salted butter 250g block of cream cheese pinch of salt 2 and 1/2 cups plain flour (plus more to dust) 2 large egg yolks 1 teaspoon vanilla extract 1/2 cup caster sugar 1 cup fruit preserves (raspberry, apricot, orange, etc) 1/2 cup chopped walnuts Glaze 50g butter (melted) 1/4 cup caster sugar 1 teaspoon ground cinnamon Method Leave butter and cream cheese in a warm place for a couple of hours to soften. They have to be soft and cannot be used straight out of the fridge. Pre-heat oven to 180...

Pandan Chiffon Cake

Posted on Mar 25, 2012 in Desserts, Most Popular

This is a lovely Singaporean delight. It’s very light and fluffy and delicate in taste. If you’re Singaporean and have been living overseas for a while, this cake will literally take you home. Serves 8. Ingredients 5 extra large eggs (63 to 70g each) 5 stalks of pandan leaves 2 tablespoons water 1/2 cup coconut milk 1/4 cup vegetable oil (I used canola) 1 teaspoon pandan paste 1 cup cake flour 1 teaspoon baking powder 2/3 cup very fine or caster sugar pinch of sea salt (about 1/8 teaspoon) 1/4 teaspoon cream of tartar * Please don’t ask if any of the ingredients can be substituted. At the time of posting, I have only made it once (with success) and have never made it with any ingredients being substituted. Thanks! Method Clean and cut the pandan leaves into small...

Banana Cake

Posted on Feb 06, 2012 in Desserts

This is one of the most amazing banana cakes I’ve ever had in my life. The technique is completely different from anything what I’ve ever done with cakes. It’s light like a chiffon cake and not dense like banana bread. Unlike most banana cakes that are heavy and oily, this one is practically healthy! I brought it to a party and everyone loved it. This recipe makes a large cake. but I highly recommend to make this size. It’s so good that there will not be enough to go round. Leftovers can be kept chilled and because there’s no butter in it, it’ll still be light and soft out of the fridge. Serves 10. Ingredients 5 large eggs 1 cup sugar 400g very ripe bananas (or about 5 medium bananas) 2/3 cup + 1/4 cup vegetable oil 2 &...

No Churn Mango Ice Cream

Posted on Nov 26, 2011 in Desserts

I’m cheap and have never invested in an ice cream maker, so when I decided I wanted to make my own ice cream, I relied on my trusty Nigella Lawson’s No Churn Pomegranate Ice Cream recipe. It was amazing. So I was inspired and got creative one day and improvised the recipe to make Mango Ice Cream. It was so easy and I used canned mangoes and they worked perfectly. Serves 6. Ingredients 500ml heavy or double cream (48% fat) 1 & 1/3 cups icing sugar 3/4 cup thick mango juice/nectar 1 tablespoon lime juice 1 can mango slices in syrup (410g) Method Drain a can of mango slices. Cut the mango slices into small bite size bits. In a large bowl, add 500ml of 48% fat double cream. The fat content of the cream is really important. If...

Pineapple Upside Down Cupcakes

Posted on Oct 25, 2011 in Desserts

My friend, Eka from Auckland makes the most delicious pineapple upside down cake. When she handed me her recipe, I decided to modify it to make cupcakes instead. Every pineapple upside down cupcake is like a burst of sunshine on the plate. Your guests will love it! Makes 10 large cupcakes Ingredients For the base – 50g salted butter – softened at room temperature 1/2 cup brown sugar 10 canned pineapple rings, drained 10 glaced cherries For the cake – 125g salted butter 2/3 cup caster sugar 2 large eggs 1 teaspoon vanilla extract 1 & 1/2 cups plain flour 2 teaspoons baking powder 1/2 cup whole milk Method Begin by preheating oven to 180°C. Place 50g of softened salted butter in a bowl. Make sure the butter is not cold from the fridge. Keep it in a warm...

Strawberry Jelly Hearts

Posted on Jul 01, 2011 in Desserts, Most Popular

These are very popular in Singapore and they are pretty to look at and a delight to eat. They are not difficult to make and are non-bake, so all you need is a whisk and the fridge. Recipe adapted from a recipe from Tanglin Community Centre cooking class, given to me by my friend, Daphne Tong. Makes 20 to 24 jelly hearts. Ingredients For the crust – 300g digestive biscuits 150g melted butter For the cheesecake layer – 500g cream cheese (placed in room temperature for 2 to 3 hours to soften) 1 & 1/2 tablespoons gelatin powder 1 & 1/4 cups boiling water 2/3 cups sugar 1 teaspoon vanilla extract About 10 to 12 strawberries For the jelly layer – 160g strawberry flavoured jelly 1 & 1/2 cups boiling water 1 & 1/2 cups cold water Method Place...

Portuguese Egg Tarts

Posted on Jun 02, 2011 in Desserts, Most Popular

These are really easy to make. No blender or mixer required. No long hours of labour in the kitchen. Just a simple hand whisk. The tarts turned out deliciously soft and silky and the pastry was perfectly flakey. Pay attention to the notes at the end of the recipe for great results! Makes 10 small tarts or 6 jumbo tarts. Ingredients 250g of frozen puff pastry (for making desserts, not the kind for savoury tarts) 6 extra large egg yolks 1/4 cup sugar 1/2 teaspoon vanilla extract 1/2 cup of heavy cream 1/2 cup of whole fresh milk Method Preheat the oven to 200°C. Use a oven thermometer if you are unsure if your oven is efficient. If using a fan-forced oven, reduce temperature to 180°C. Thaw the pack of frozen pastry. Separate the egg yolks from whites and...

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