This is what happens when...

SORRY GUYS, I WILL BLOG 'FOOD STUFF' SOON! Just thought I'd drop a note to say I'm not dead.=)

This is what happens when...
my mom visits me
both of us have an insane love for food
we have sweet teeth (i obviously inherited mine from her)
it's getting coolllldddd
we love all sorts of cuisine
we live to eat

YOU KNOW WHAT HAPPENS? you get FAT.

yeap, No recipes today, no photos today, just an update! I'm getting fat!

Sugar Sugar how you get so fly

You all know I've got an addiction problem. I normally don't talk about it much but observe me and you'll notice it straight away. Geez, I'm soooo transparent. I went for lunch at the Conservatory at Crown today and omg, I made a bee-line for the dessert spread. So there were a substantial number of cakes and desserts, a deconstructed lamington (sponge cake covered in chocolate topped with dessicated coconut layered with whipped cream and jam), blood orange mousse cake (the blood orange flavour wasn't strong, just tasted like orange to me), lime custard (I liked this one, a layer of lime jellylike thing atop a creamy rich custard), dome shaped tiramisu and some others. Oh yes, bread and butter pudding but veryvery disappointing. The pudding wasn't warm to begin with and the custard had no vanilla beans or brandy or anything whatsoever. But I had one thing I looked forward to the entire time...

Ohwell, what can I say. When I'm in control of the sprinkles and all, it's just toooo hard to resist. Sorry I haven't been posting any recipes and that but I've been busy shopping and eating my heart out. I promise I'll get back into action soon so keep reading!=)

And, Mom and I decided to get somethin decadent from Laurent (a swanky looking joint with heaps of layer-upon-layer of sublime little cakes) so I got me a chocolate thing and I know, it's so dumb to forget what it's called but I'll try describing it. It had a Gianduja chocolate layer centered with a light whipped chocolate mousse-like layer and a sponge and...I'm not doing a very good job. Maybe because I was slightly disappointed with the cake because it tasted really...normal. Good quality for sure but still normal. I don't remember much of it... Maybe we made a bad choice. It was gorgeous though! The best part I must say would be the Pistachio Macaroon I got on the side, now that I remember. Chewy and crunchy and sticky, just like how a good french macaroon should be, but better- I heart pistachio. =)

2007 semester One party!

All day at work yesterday I kept checking the clock. Time seemed to pass slower that way, with every minute under my close scrutiny and I eventually gave up, started talking to Jess and Alex and spent the rest of my time chatting with the customers (some were really awesome), clipping the clothes up and running mental debates on what I should buy at the store to reward myself. You see, SEMESTER ONE IS OVER-OFFICIALLY. =)

And that spelt for CELEBRATION, well it was a good enough an excuse as any other so Vee, Fred, Sling and Liz rocked up at my house bearing all sorts of amazing yummies and alcohol and what was supposed to end by maybe...4am ended up lasting a whole lot longer. By a whole lot longer I mean 8.30am. That was when I exclaimed that I have not had had any sleep for 24 hours and counting. But hey, with the amount of fun we had, I'm not complaining. What say we do it AGAIN guys?!=)

Decided it was also a good a time as any other to cook dessert and by that I mean creme brulee, two-layered deep chocolate cake and almond jelly (like my SHF entry). Decided to cook some tumeric curry chicken and sweet potato mash. But I haven't any photos of all of them except the chocolate cake. My proudest moment was when I cut into the cake and for the first time ever, I didn't have to exert strength to make it through two hard layers of chocolate sponge. I knew it was gonna be good. =)

The cake recipe was closely followed, I didn't feel like making any changes and I didn't feel like going through the exhausting rollercoaster ride where I worry endlessly that it might turn out bad, I don't know about you but most of my layer cakes have turned out promising when first taken from the oven but just ends up being a hard to swallow, hard to chew, not really tasty kinda cake, and that bugs me. This time, I took the cake out of the fridge as soon as people started arriving, giving it aout 4 hours to settle to room temperature and THANKGOD the weather in Australia allows me to do so. It was a smart move!=)

I made a creamy vanilla frosting to go with the cake but I used slightly salted butter and that wasn't good plus, I was meant to use half shortening and half butter, which I'm assuming is because 1) color (shortening won't produce a yellow frosting) and 2) flavour (I think a mixture of shortening and butter produces frostings with less pronounced butter-like taste which can be icky) so therefore, faced with both color and flavour problems oh-and plus the issue of the salt, I decided to whisk in 2 heaping tablespoons of cocoa and 1 tablespoon of icing sugar and TADA! Creamy chocolate frosting instead-still a little salty but a hell lot better. Frosted the cake, topped the entire cake with a basic icing made of milk, icing sugar and cocoa, and I was goooood.

Here's a link for a good creamy vanilla frosting, I've never made it but the recipe I used is similar. Sorry guys, I'm so tired from only 3 hours of sleep (I slept for 3 hrs after my friends left) I won't be typing the exact recipe I used because that means I have to walk to the kitchen. TRES FAR. And as for the basic chocolate icing, here's how it really went down.

Ingredients:

Milk

Cocoa

Icing sugar

1) start with 5 tablespoons of milk, 1 1/2 tbsp of cocoa and 6 tbsp icing sugar. Stir madly until smooth, add more milk, 1/2 tbsp cocoa and 2 or 3 tbsp icing sugar. Stir insanely again. Adding more milk if too sticky, icing sugar if too wet or cocoa if too sweet, keep stirring and stirring and adding and adding until you're happy or it's off a consistency that drips from your spoon in globs. Then pour of the top of your cake and using the back of a spooon, spread it out lightly. It should get stiffer with time and if you need more icing, repeat that whole stirring, adding process.

YEAP! That's how you REALLY do it-coz I can't remember exact measurements. *grin!

Brownie Babe of the Month #2

My fudgey Neopolitan


For as long as I can remember, I've always associated passionfruit with my elder sister. Funny thing, I don't even know if she still loves it. It happened when we were kids and on a trip to the Gold Coast for the first time. She'd been there before with school, but it was my first time. And the most poignant memory of that trip was the Churros she insisted we ate, which I instantaneously developed a taste for and passionfruit icecream. Every single day, we had churros and icecream. I'd stick to vanilla or the rainbow colored ones and she would without fail have passionfruit. So there, my little story about how my sister became a passionfruit.
So today I went to the market to get more stuff for the get together on Saturday. And despite only have 50 dollars left in my back account, i just HAD to buy some passionfruits. 8 for $2. I thought i had a bargain...but the store down the aisle had them going for 10 for $2. Oh well, So I came home, de-pulped all of them and decided to use them in my entry for Brownie Babe of the Month 2!

I couldn't decide on whether I'd overcome my bad experience with blondies and try one or bake brownies... So I guess I baked browndies...? That sounds bad, like brown undies. I don't know, you guys can help me think of a name. I decided to make a pink cream cheese frosting just because I wanted them to look like neopolitan icecream! GEEENIUS. hehe. My original intention to follow this recipe didn't out because I measured the butter all wrong so I just changed the entire recipe and dare I say, it wasn't bad at all, not half bad at all...

You do want to eat the brownie at room temperature, as with most cakes actually, somehow it makes flavours stand out more. I like the fact that it feels dense and rich and you can really feel the tinge of bitterness of the cocoa on your tongue but the sweet and tangy cream cheese quickly cuts it before it can turn you off and I personally find the crunch of the passionfruit seeds veryvery interesting, adds a different dimension and texture to the otherwise chewy brownie. =) I might actually melt some of the dark chocolate into the batter next time to oomph up the chewy factor and use passionfruit pulp in the cream cheese instead of strawberry just coz I love passionfruit. And this brownie is probably the story of how I turned into a passionfruit too.
Recipe (Part One):
1 and scant 3/4 cups all purpose flour
1 tsp baking powder
1/2 cup butter, melted
2 eggs
heaping 3/4 cup brown sugar
1 tsp vanilla

1) Mix the melted butter and brown sugar together until smooth, add in vanilla and eggs, whisk!
2) Add in flour and baking powder and mix, batter will be very thick
3) Split batter into 2 bowls

Part 2:
3 and half tbsp passionfruit pulp
1/2 cup chopped white chocolate chunks
1 tbsp milk

1) Mix 3 ingredients into one part of the batter

Part 3:
1/2 cup chopped dark chocolate chunks
2 tbsp cocoa
3 tbsp milk

1) Mix all together

TO BAKE:

Take a square pan (8 x8 I think) and place blobs of the two mixtures togetherand then slowly marble, Might be a little difficult because the batter IS very sticky but they'll eventually even out in the oven. Bake at 175 degrees celcius for about..25 minutes? I'm not sure I was washing the dishes. Until a skewwer comes out clean.=)

Frosting:
3/4 block Light Philly Cream Cheese
2 drops of strawberry food flavouring
2 tsp strawberry jam
2 tsp lemon juice
about 1/3 cup icing sugar*
2 tiny drops of pink food coloring

1) Whisk all in a bowl until smooth
2) Spread on the cooled blondie/brownie
* Add more if it's too watery or a little more lemon juice if too sticky


Going to Huiwen's tonight for dinner, we're cooking again! I'll definitely show you our aweeeeeesome creations and how FAT i'm getting coz of all these pent up baking frustrations. HOLYCOW and my mom's coming in like, 3 DAYS!!! goodbye gym, helloooooo couch potato!=)

If at first you don't succeed...

So remember the whole hoo-haa about my bread baking disasters? Well, I told you i'd give it another shot and I did, turned out better, meaning: edible. Was a little tough, but like I said, edible and it provided a little more encouragement. I won't be posting the recipe up because I made it taste yucky but feel free to look for 'soft white dinner rolls' by Nigella Lawson in her cookbook or june 2005's Delicious.

On a brighter note, I've finished my essays! Well, it's not perfect but by finish I mean, the bulk of it is done, what's left is the editing and referencing and all the bits and pieces which I'm losing concentration with... So today I took a day off, baked to my heart's content and shopped til I dropped. =) And I'm all good, albeit sleeeeeeepy.

Here's what I baked today...



Bloomin' Banana Muffins, they're for Daphne's birthday. I'm gonna top them with a swirl of chocolate ganache.



Gluten-free, dairy-free banana muffins, not as bloomin' beautiful but OMG I cannot have enough of them. I've had two...I'm working on reducing the oil although it's reasonably little already and TERRIBLY DELICIOUS. TRUST ME. (i know, gluten-free, dairy-free has the worst connotations sometimes...) BEST THING! there are no funny ingredients!

Ingredients:
1 cup rice flour
1/4 cup almond meal
3 mashed bananas (I used 3 medium ones)
3 tbsp rice/soy milk
1 tsp glutenfree baking powder
1 tsp baking soda
2 tbsp honey
2 tbsp brown sugar
1/4 oil (I'd use a little less)
dash of cinnamon
2 eggs

1) Whisk eggs and oil together, add in mashed bananas, honey, sugar, cinnamon and almond meal
2) Place the baking soda and rice/soy milk together and let stand for 5 minutes
3) Mix the baking powder and rice flour together and add into banana mixture, alternating with milk (i started and ended with the flour)
4) Pour into prepared muffin cups
5) Bake at 175 degree celcius for 12-15 minutes or until skewer inserted comes out clean (careful not to overbake)
6) ENJOY! =) Betcha can't stop at oneeeee!

Gula Melaka Steamed Sponge, not as light as the really awesome ones I've had but heres the recipe, pretty good but I'll definitely work on it. I was a little crushed actually...maybe it's my fault for steaming at such high heat...do you think it'll make a difference in texture? Suggestions? It was too dense.

Sorry guys, I know the photos aren't drool worthy, but today I was more concerned with scoffing myself silly with food. You understand right? =) and HIPHIP HOORAY, SCHOOL'S OUT (almost)!!!!!!

Low-er fat Chewychocochuck Oatmeal Cookies

Everyone's got a favourite cookie. Some like the melt-in-your-mouth type of shortbread or like a huge flat crispy chocolate speckled cookie while others may like a beautifully colored buttery sugar cookie. I'm more of a chewy cookie kinda girl. Chewy and oaty. Something about oatmeal cookies make me wanna just eat more. Might be the fact that some of the un-softened oats provide a great workout for your tongue and you try to fish them out from the back of your mouth or maybe it's just that it lasts a little longer because you've gotta chew. Don't know and honestly, don't care. hahaha! I just know that when I crave cookies, it's usually this cookie and it's bad, because it'll clog my arteries and one day I won't be able to move or bake them ever again. So, I made them low fat. hahahhaha and they're not half bad.

But seriously, because I know they're lower in fat, I just wanna eat more. But judging by the fact that the entire batch of 30 over cookies has less butter than 12 of their fattier counterparts, I feel a whole lot lighter, no I meant, better =)

3 tbsp butter (use margarine if you want)
5 tbsp peanut butter
1/2 cup applesauce, I used sweetened (if using unsweetened, add more sugar)
1/2 cup brown sugar
1/4 cup plus 2 tbsp caster sugar
3/4 a.p flour*
3/4 almond meal*
1 tsp baking soda
1 egg (or 2 egg whites)
2 tbsp fat-free milk (I used fat-free soy milk)
1.5 tsp vanilla
3 cups wholegrain oats
1 cup addition of choice: chocolate chunks/ raisins/ white choc/ apricots/ nuts

1) Cream butter, p.b and sugars together
2) Add in applesauce, milk, egg and vanilla, mix well
3) Add in flour, almond meal and baking soda
4) Add in oats and your addition of choice (Mine's chopped up chocolate)
5) Drop by tbspfuls onto baking sheet and bake at 175 degrees celcius for 10 minutes or so
6) EAT alot of them and be happy. =)

*You can replace all of the almond meal with flour. I just prefer using almond meal

I obviously added in more peanut butter because I am a PB FREAK and next time, I'm adding in raisins and cinnamon and white choc chunks instead of dark&milk choc. So there, lower fat-not really. heh!

*UPDATE: I just ate these when they've cooled and they're alot tougher so it's not good but I suppose you could always toast them for a cookie thats crunchy and filled with melty chocolate bits. =)

A little sad...

Just thought i'd post an update on my second attempt at the chocolate loaf. Didn't work out. I think me and the recipe just aren't good. So, anyone who wants to try and has better luck please teach me how to do it. Right now though, I just had a maccas burger and I feel slightly better. I know, i should be avoiding wheat but I'm sad, and I've been wanting a burger for AGES. Anyway, I'm going to try Nigella Lawson's recipe for dinner rolls tomorrow, maybe i'll have more luck yes?

On the bright side, I got to eat up all the icing off the loaves. Now I feel a teensy bit bad, but icing is goooooooood. =)

UPDATE:
After reading a million and one sites on bread making and all things related I realized a huge possibility as to why my bread SUCKED was because I didn't knead it enough. I was worried that I might 'overwork' the mixture. Too much cake baking, the paranoia of over working a mixer is there. Tomorrow I will be more vicious and work it baby! heh, I'm totally psyched out now. I know I should be using spelt flour but I think I'll start with oragnic white flour first. I know, bad for me, but it's not THAT bad. I wanna succeed more than anything. =) WISH ME LUCK!