Pandan Muffins

If you have not already known, I love muffins.  I love baking them too.  They are really quick to make.  Two bowls are what you need - one for wet and and one for dry ingredients.  Mix them together, spoon them in muffin liners or tin and you're good to send them into the oven.

Do you love the aroma of pandan leaves?  I love walking at the garden near my office because I enjoy getting hit with the wafting aroma of pandan leaves. Pandan leaves are hugely used in Southeast Asia cuisine as a flavouring.  And that's what i used this time to make my Pandan Muffins.  For this recipe I did not blend the real pandan leaves to get the extract but instead I used the store bought pandan paste.

Ingredients

2 1/2 cups self raising flour
1/2 cup caster sugar
a pinch of salt
200gm coconut milk
1/2 cup canola oil
2 eggs, lightly beaten
3 tbsp pandan paste

Method

Preheat oven to 175C.
Lay 12 paper liners in muffin tin.
A - In a large bowl, mix together, flour, sugar and salt.
B - In another bowl, combine coconut milk, oil, eggs and pandan paste.
Incorporate B into A and using a spatula, fold in the flour till just moistened.
Spoon mixture into the muffin tins and then bake for about 25 - 30 mins or until a pick/skewer inserted comes out clean.
Stand muffins for about 5 mins before turning out to cool on a wire tray.

Note - You may if you wish to blend 5 - 7 pandan leaves together with the coconut milk to get that fresh green pandan extract.  Be sure to strain the mixture before using it.

Kiwi Muffins

I have some kiwi fruit sitting in my fridge for almost a week!  Gotta consume them before it gets too soft and squashy.  Kiwi fruit is highly nutritious and a good source of vitamin C, potassium and fibre.  Kiwi (if you have yet to try) are both tangy and sweet. Oh, did you know that kiwi fruit skin is edible?  Ermm, but with the hairy outer skin, I don't think I'd dare try!

So back to the kiwi in the fridge, I still have a few more after consuming a couple and thought why not use them to make some muffins.   Using the Buttermilk Blueberry with White Chocolate Muffins as the base recipe, I substituted the blueberry for kiwi fruit, omitted the chocolate and made Kiwi Muffins.  These muffins were moist with a slight tangy taste.

Ingredients

2 cups self raising flour
1/2 cup caster sugar
a pinch of salt
2 kiwi, chopped
1 cup buttermilk
1/4 cup canola oil
1 egg, lightly beaten

Method

Preheat oven to 175C.
Lay 12 paper liners in muffin tin.
A - In a large bowl, mix together, flour, salt, sugar and kiwi.
B - In another bowl, combine buttermilk, oil and egg.
Incorporate B into A and using a spatula, fold in the flour till just moistened.
Spoon mixture into the muffin tins and then bake for about 25 - 30 mins or until a pick/skewer inserted comes out clean.
Stand muffins for about 5 mins before turning out to cool on a wire tray.

Cranberry Upside Down Muffins

I wanted to make Pandan Marble Cake so bad.  Nevermind that my hand mixer is with mum.  I'll make do with a wooden spoon or hand whisk, or so I thought.  But with just two eggs left in the fridge, I had to forget about making pandan marble cake.  I checked my pantry and there's just slightly less than half a cup of sugar left. What else can I make? Then I saw a can of cranberry sauce that I had bought a couple of months back.  I remembered some time ago, I had wanted to try this recipe from Joyofbaking.com.  I checked the recipe again and was elated that I have all the ingredients required.  An egg was all that the recipe called for and nevermind that I only have slightly less than half a cup of sugar left in my kitchen.  I was sure the cranberry sauce would make up for the lack of sugar.

So I made this Cranberry Upside Down Muffins and was glad it turned out just fine. Just a note of caution, do be patient when handling these babies.  They need to cool for a while before you invert them out else the cranberry will not stick to the cake.  I am speaking from experience!  I took the pan out of the oven and started inverting one and was disappointed when the sauce did not stick to the cake.  It left me wondering for a moment where had I gone wrong.

Feeling a little disappointed, I left the muffins alone and attended to my little girl who was busy with her schoolwork, then returned to the muffins once I was done with her.  I inverted each one, and to my delight, the sauce sits nicely on top of the fluffy cake.  So the moral of the story - Be patient and let the cakes cool before inverting them :)

Ingredients

2 cups self raising flour
1/2 cup caster sugar
1/2 tsp salt
1 cup milk
4 tbsp canola oil
1 egg, lightly beaten
1 tsp vanilla extract
3/4 cup cranberry sauce

Method

Preheat oven to 175C.
A - In a large bowl, whisk together, flour, sugar and salt
B - In another bowl, whisk together milk, egg, oil and vanilla extract.
Using a spatula, fold B into A together till just moistened.
Evenly divide the cranberry sauce among the 24 mini muffin cups of a mini muffin pan.
Evenly spoon muffin batter over the cranberry sauce.
Place the mini muffin pan in the oven.
Bake for about 15 - 20 mins or until a pick/skewer inserted comes out clean.
Stand muffins for about 5 mins before inverting them on a cooling rack so the cranberry topping is faced up.

Rainbow Cupcakes

I have seen way too many people putting up pictures of rainbow cakes that they make or sell online.  The cakes look so pretty and how not to love the bold colours!

One of those nights when I couldn't sleep, I actually watched videos after videos on how to make this cake.  It looks rather tedious to make but somehow I kept hearing these Rainbow Cupcakes calling out my name.  I had to do it!  I just had to do it!

While bold colours make the cakes look fun and vibrant, pastel makes the cupcakes look cute and pretty!  Now, won't you agree?

Ingredients

1 box White cake mix
1 1/4 cup water
3 egg whites
1/3 cup vegetable oil
liquid food colorings

Method

Preheat oven to 175C.
Lay 12 paper liners in muffin tin.
In a large bowl, whisk together cake mix, egg whites and vegetable oil till well combined (or as directed on box).
Divide batter into 6 small bowls.
Add about a drop or two food coloring to each bowl to make red, green, purple, pink, yellow and blue.  Ensure that you stir well.
Starting with the red batter, add a level tablespoon to each of the 12 paper liners.
Repeat with all the remaining colours - green, purple, pink, yellow and blue.
Do not spread the layers of colour as it will cause the colours to combine.
Just let it spread out on their own.
Bake the cake for about 20 minutes or until a toothpick inserted comes out clean.
Cool cupcakes on a wire rack.

Video: Tiramisu

Watch my video for pictorial instructions to make Tiramisu!

Carrot Muffins

A few weeks ago, I had late night coffee with my sister and her friends at The House of Robert Timms. We ordered a few desserts to go along with our coffee and one of them was Carrot Cake.

A four-layer cake with thick cream cheese icing in between.  The carrot cake was heavenly and sinful. Besides the specks of carrot and walnuts, I spotted bits of pineapples in the cake!

I knew I had to bake some myself after having the carrot cake at the House of Robert Timms.  I think by now, you ought to know my love for easy-no-mixer-required recipes.  I was glad I found this recipe from Joyofbaking.com. The recipe calls for grated apple and coconut which I omitted.  Instead, I added crushed pineapples. Carrots and crushed pineapples helped in keeping the muffins moist.

These Carrot Muffins tasted so good on its own.  It would be perfect when topped with some cream cheese frosting!  Next time I make these, I will definitely smear some cream cheese frosting.  But first, let me find a good and simple cream cheese frosting recipe.

Ingredients

1/2 cup walnut, roasted and chopped
2 cups grated raw carrots
2 cups self raising flour
1 cup caster sugar
1/2 tsp salt
1 1/2 tsp cinnamon powder
3/4 cup canola oil
3 eggs
3/4 cup crushed pineapples
1 tsp vanilla extract

Method

Preheat oven to 175C.
Lay 15 paper cups in a baking tray.
A - In a large bowl, whisk together, flour, sugar, salt, cinnamon powder and walnut.
B - In another bowl, whisk together oil, eggs, crushed pineapples and vanilla extract.
Using a spatula, fold B into A together with grated raw carrots till just moistened.
Spoon mixture into the paper cups and then bake for about 25 - 30 mins or until a pick/skewer inserted comes out clean.
Stand muffins for about 5 mins before turning out to cool on a wire tray.

Tiramisu

The last I made Tiramisu was in 2006 and had not tried making them ever since.
Remember my first post of 2012 when I said I wanted to try making David Rocco's Tiramisu and that I had bought the ingredients?  It was over the Chinese New Year holidays last week, that I decided to make them.  I really wanted to try David Rocco's recipe but the thought of using raw eggs sort of puts me off.

So I browsed my blog for the Easy Peasy Tiramisu recipe that I used in 2006 and made slight adjustments to it.  These are the ingredients that you need.

I was happy with the results of the Tiramisu that I made with the adjustments! Note that you definitely need to chill the dessert for at least 4 hours or overnight.  I couldn't wait and took it out after 2 hours and the slice (pictured below) looks rather sloppy but still tasted good.  I had another slice the next day and boy did the tiramisu come together in perfect harmony.  The flavours just meld together and the texture was oh so right!

Here's the new adjusted recipe for my Tiramisu - the twisted version minus the eggs and a virgin one because it does not contain alcohol.

Ingredients

18 - 20 pcs savoiardi (ladyfingers)
2 tbsp nescafe coffee powder
1 cup boiling water
2 tbsp sugar
250g mascarpone cheese
170g cream
3 tbsp thickened cream
1/4 cup caster sugar
cocoa powder

Method

Dissolve coffee powder and 2 tbsp sugar in boiling water.
Let it cool to room temperature.
Meanwhile beat cream and sugar till soft peaks form with a hand whisk.
Then add in the mascarpone cheese and beat for a further half a minute.
Lightly dip ladyfingers in cooled coffee and lay them on a dish.
Spread evenly half of the mascarpone cream mixture over the ladyfingers.
Repeat the step with a second layer of ladyfingers and then the rest of the cream mixture
Cover dish with foil and refrigerate for about 4 hours or overnight.
Dust tiramisu with cocoa powder when set.
Cut and serve cold.

Beef and Broccoli Stir Fry

Have you ever found yourself strapped for time and need to prepare dinner in a hurry?
I made this Beef and Broccoli Stir Fry a few nights ago and I thought this is perfect for those nights when you need to feed yourself or even your family in a jiffy.
This recipe is great because you have both your meat and vegetable proteins in one dish.
You may of course add red capsicums for added colour and nutrients and thicken the sauce with cornstarch, but I didn't.

Serve it with plain steamed rice.

Ingredients

250gm store bought pre-cut stir fry beef

2 tbsp soy sauce, divided

2 tbsp fish sauce, divided

2 tbsp worcestershire sauce, divided

2 tbsp oyster sauce, divided

4 cups fresh broccoli florets

1 big onion, sliced

2 pips garlic, finely chopped

1 cm ginger, finely sliced

oil 

water

Method

Marinate beef with a tablespoon each of soy , fish, worcestershire and oyster sauce.

Heat some oil in a wok and over medium heat, stir fry beef till it is cooked and no longer pink.

Remove and keep warm.

Heat some oil again and saute the onion, garlic and ginger.

Add in the broccoli and stir fry briefly.

Then add some water and the remaining sauces to the broccoli and cook till broccoli is tender but crisp.

Lastly add the beef to the broccoli, remove from heat and serve with warm steamed rice.

Macaroni Soup

I love soup.  It soothes.  Don't you agree?
It's been raining quite a fair bit these past few days and flash floods were reported in many parts of Singapore.
It was raining heavily last Sunday and what better way to spend a cold Sunday with a bowl of soothing Macaroni Soup.
I bet everyone loves such comforting soup on a cold or even crappy day so why don't you give this simple recipe a go!

Ingredients

170 gm macaroni

2 onions

4 cloves garlic
2 red chilli
1 cube chicken stock
2 tbsp oyster sauce
fishballs
crabsticks, sliced
some olive oil to fry
2 litre water

salt and pepper to taste
chopped cilantro to garnish
fried shallots to garnish

Method

Cook macaroni in a pot of salted boiling water till al dente.

Drain and wash under running water.

Pound the onions, garlic and chilli and saute in some olive oil.
Once fragrant, add water.
Then add in the chicken stock as well as oyster sauce and stir well.
Bring it to a boil then add in the fishballs and crabsticks and let it cook for a few minutes.
Season with salt pepper.
Serve soup over macaroni and garnish with chopped cilantro and fried shallots.

Ham and Cheese French Toast

Tired of your typical french toast?
Why not stuff them with ham and cheese?
These two ingredients just belong to each other, you'll never go wrong with them.
It's definitely ideal for breakfast or even a quick weeknight dinner.

This Ham and Cheese French Toast tasted fabulous on its own!
I bet it'll taste great too, if I were to stuff some mustard and pickles for that sour tang.
Oh, how about sweet alternative to savoury stuffings?
Nutella and sliced bananas french toast with powdered sugar dusting for dessert!
Possibilities are endless. Yah, perhaps next time!

Ingredients

4 slices white or wholemeal bread, whichever you prefer
2 pcs honey baked ham
2 slices cheese
2 medium eggs
1/4 cup milk
salt and pepper
some butter

Method

Lay out the bread slices.  Fill with cheese and ham and top with the other bread slices.
Whisk eggs and milk in a shallow dish. Season with salt and pepper.
Heat a non-stick pan over medium heat. Add just a little butter.
Dip bread into egg mixture and turn to coat.
Cook in the pan for about 3 minutes each side or until golden brown.
Slice the ham and cheese french toast and serve.

Buttermilk Blueberry with White Chocolate Muffins

I have just received two new cookbooks on Friday and while browsing the books, Blueberry Muffins recipe caught my attention.  I love making muffins just because they are really easy and quick to make. You do not need a mixer to make them. All that's required are just two bowls - one for dry and another for wet ingredients. Mix them both together, and your batter will be ready.

I made some Buttermilk Blueberry with White Chocolate Muffins yesterday and am totally happy with the results.  The recipe that I saw used plain yogurt but I used buttermilk instead and that surely helped to make the muffins moist and tender. The crust was wonderfully crisp and the muffins were just bursting with blueberries. I had also added some white chocolate since I had a couple of bars in my pantry.

Ingredients

2 cups self raising flour
1/2 cup caster sugar
a pinch of salt
125 gm blueberries
70 grams white chocolate, chopped (use more if you have)
1 cup buttermilk
1/4 cup canola oil
1 egg, lightly beaten

Method

Preheat oven to 175C.
Lay 12 paper liners in muffin tin.
A - In a large bowl, mix together, flour, salt, sugar, blueberries and chocolates.
B - In another bowl, combine buttermilk, oil and egg.
Incorporate B into A and using a spatula, fold in the flour till just moistened.
Spoon mixture into the muffin tins and then bake for about 25 - 30 mins or until a pick/skewer inserted comes out clean.
Stand muffins for about 5 mins before turning out to cool on a wire tray.

Note: Muffin crust is crisp once it is out of the oven and will soften once stored BUT rest assured that they taste just as good!

Sausage and Cheese Muffins

I am sort of on a roll .. another blog post!!
On a roll or otherwise, Tihani, my 9 year old, needs breakfast.
I havent been a great mum, let alone a good mum.
At times or most times rather, Tihani goes to school WITHOUT breakfast.
This year, she specifically says that she wants breakfast before heading to school just so she can get her brain to work.
Alright, this girl needs breakfast to jumpstart her day!

Cereal, bread with cheese, oats, bread with nutella, cereal, bread with cheese ....
HELP!! I am in need of more tasty and easy breakfast ideas!!
I guess I need to break from feeding her the norms and have a change of menu and thought this would make a nice breakfast for my daughters - Sausage and Cheese Muffins - and so I baked some last night.

There you have it .. savoury breakfast for today!

Ingredients

2 cups self raising flour
1 tsp salt
1 cup cheddar cheese, shredded
3 sausages, boiled and finely chopped (or more if you like)
1/2 cup vegetable oil (i used canola)
1 cup milk
1 egg, lightly beaten

Method

Preheat oven to 175C.
Lay paper cases in muffin tins.
A - In a large bowl, mix together flour, salt, cheese and chopped sausages.
B - Combine egg, oil and milk.
Incorporate B into A and using a metal fork, fold in the flour till just moistened.
Spoon mixture into the muffin tins and then bake for about 25 - 30 mins or until a pick/skewer inserted comes out clean.
Stand muffins for about 5 mins before turning out to cool on a wire tray.

Banana Nutella Croissant Pudding

Just 8 measly posts for year 2011 :(
I have been procrastinating alot and have not been productive in the kitchen.
Yep, I totally didnt find any mojo to update my blog for 2011 and that's really a shame.

I do hope to find more time to try new recipes and update my blog this year.  Lets see how it goes.
I have already some recipes in mind that I want to try, like David Rocco's Tiramisu and Joy of Baking's Cranberry Upside Down Muffins and had in fact stocked up my pantry and fridge with the required ingredients.

But for now let me share with you this sweet, rich and satisfying dessert to kick off 2012 - Nutella Banana Croissant Pudding.

By the way, World Nutella Day is happening on 5 Feb 2012 and I am also going to share this recipe at nutelladay.com

Croissant cut lengthwise and slather with nutella and topped with chopped bananas.

Croissant soaking up all the custard goodness.

Banana Nutella Croissant Pudding ready to be served.

Ingredients

6 - 8 croissants
nutella, just enough to spread on croissant
2 eggs
2 cups heavy cream
3/4 cup caster sugar
1 tsp vanilla extract
1/4 tsp salt
2 small bananas, chopped

powdered sugar for dusting

Method

Preheat the oven to 180C.
Slice each croissant in half lengthwise then slather each side with Nutella.
Put the halves back together to make sandwiches and cut into 4 pieces.
Add croissant and bananas pieces to a baking dish.
To make the custard, add eggs, cream, vanilla extract, salt and sugar to a medium bowl and whisk until combined.
Pour the custard over the croissant pieces.
Leave the croissant to absorb the custard for a few minutes.
Cover with aluminum foil and bake in the preheated oven for 30 minutes then remove the foil and continue to bake uncovered for about 10 minutes until the bread pudding is golden brown.
Ensure that the liquid has been completely absorbed.
Let cool and then sprinkle on powdered sugar to finish.
Best served warm or with a scoop of good vanilla ice cream.