Chocolate Macarons - French Method

It's Chinese New Year and I wanted to bake, but I want to bake something small, to give away, not to eat. Too much food over the holiday, really, so I rather bless others with small nibbles. Chocolate Macarons, the French way. And yes! Success! I think I might have really mastered macarons, French and Italian method. :) practise, practise. I only captured the final product because it's the same technique as Red Velvet Macarons.

To make the chocolate shells

260g icing sugar

240g ground almond

240g caster sugar

200g egg white

20g Cocoa powder

1tsp cream of tar tar

To make the ganache

2 Mars chocolate bar (53g)

50ml pouring whipping cream

1. Sift ground almond, icing sugar and cocoa powder together twice.

2. Beat the egg white till foamy, add the cream of tar tar, increase speed to medium high and add the sugar a tablespoon at a time.

3. Continue beating till the egg white forms stiff peaks. 

4. Add a quarter of the egg white to the almond icing sugar mix and mix to make the mixture easier to handle.

5. Add the rest of the egg white, folding to combine.

6. Perform macaronage, rubbing the mixture against the sides of the mixing bowl repeatedly till the consistency resembles that of a very thick cake mixture which falls off the spatula in about 3 seconds. 

7. Pipe the Macarons onto trays lined with baking paper and leave to dry the surface with in 18 air-conditioned room for about 30 minutes or at room temperature for about 60 minutes, running your finger along the top of the macaron. If it does not stick to your fingers, it means a skin has formed and very likely, your Macarons will form beautiful feet.

8. Bake the Macarons in a preheated oven of 160 degrees for about 15 minutes. 

9. Leave the baked Macarons to dry and cool before filling.

To make the ganache

10. Cut the mars bars into smaller pieces and melt in the cream and leave to cool before using.

11. Fill the shells with the ganache, chill on fridge for 24 hours before eating. 

I think I might have really mastered Macarons :)

A gentle answer turns away wrath, but a harsh word stirs up anger. The tongue of the wise adorns knowledge, but the mouth of the fool gushes folly. (Proverbs 15:1-2 NIV)

Blueberry Maple Overnight Oatmeal

I don't know about you, but I find dealing with humans so tiring and complicated. The irony is, we probably need to deal at least one or two daily, and for me, I deal with at least 80 a day, some very boisterous ones as well. You probably can guess my job by now. That explains why I'm so exhausted everyday and by the end of the day, I need to retreat to my refuge and recharge. That probably explains why I love baking that much. It is my private time, private space, which is not so private when I share them here. Sign, life is a huge mess of contradictions, isn't it?

Oh well, the above has absolutely nothing to do with overnight oatmeal, but I decided to make easy peasy overnight oatmeal to combat our very complicated life. Ah... The comfort of oatmeal, so satisfying, so easy to make. 

To soak overnight

Half a cup rolled oats

A cup of non sweetened soya milk

2 tbsp maple syrup

Half a cup blueberries

To top in the morning

2 tbsp Toasted almond slices 

2 tbsp blueberries

1. Fill the rolled oats in the selected jar.

2. Top with blueberries.

3. Pour the soya milk over, covering the rolled oats.

4. Add the maple syrup, shake, cover and leave overnight in fridge.

5. In the morning, top with more blueberries and toasted almond slices.

Healthy and yummy and the variations are endless!

Verdict? I really like it, wholesome and delicious.

There are six things the Lord hates, seven that are detestable to him: haughty eyes, a lying tongue, hands that shed innocent blood, a heart that devises wicked schemes, feet that are quick to rush into evil, a false witness who pours out lies and a person who stirs up conflict in the community. (Proverbs 6:16-19 NIV)

Rose Pineapple tarts

I've been deliberating over baking pineapple tarts. One part of me thinks that I might as well just buy, but the baker in me desires to bake them myself, so I gave in to the baker and decided to bake! Yes! Rose ones too! I hope I succeed. Recipe taken from thebakingbiatch.com.

(Makes 67 ten grams rounds) 

550g pineapple paste

360g all purpose flour

250g unsalted butter at room temperature 

50g icing sugar

2 egg yolks

2 tbsp corn flour

A pinch of salt

For egg wash

1 egg yolk

1tbsp milk

1. Preheat the oven at 160 degrees. Sift the all purpose flour and corn flour together and set aside.

2. Beat the butter and icing sugar till light and fluffy. 

3. Add the yolks one at a time, beating to combine after each add. Add the salt and beat to combine.

4. Add the sifted flour in 3 additions, folding to combine in between each add. 

5. Roll the dough into a disc and leave in the fridge for about 30 minutes so the dough is easier to handle. 

6. Divide the chilled dough into 10g each.

7. Divide the pineapple paste into 9g each.

8. Flatten the dough with your hands and wrap the pineapple paste in between to get a round ball.

9. Crimp the tart into a rose or bake it plain round as it is. 

10. Egg wash the tarts by brushing the top.

11. Bake the tarts in a preheated oven of 160 degrees for 15 minutes and then increase the heat to 180 degrees and bake for another 2-3 minutes. 

I had difficulties getting the tarts properly crimped at first and they didn't look like roses, however, by the second tray, I was bolder and they looked more like roses. Verdict? Now I know why pineapple tarts are so expensive! They are so tedious to make! It was fun making them, but to make them in bulk, I don't think I have the patience. It was fun nonetheless and I might just make them again next week because I need to use up the rest of the pineapple paste. 

For the word of God is alive and active. Sharper than any double-edged sword, it penetrates even to dividing soul and spirit, joints and marrow; it judges the thoughts and attitudes of the heart. (Hebrews 4:12 NIV)

Jelly Hearts Cheesecake

My dear friend suggested baking strawberry jelly cheesecake together because she wants to surprise her boyfriend with a special vdae gift, so sweet of her. This is a non-bake cheesecake, so it's really suitable for those without an oven. It's easy, fuss free and scores really well in the aesthetic department too! Just look at the heart shaped strawberries peeking out from under the bright jelly. Awwww... I'm sure her boyfriend will love the cake and her sweet gesture. Happy vdae everyone, in the mood for romance. :) recipe taken from cooking.storyofbing.com. 

(Makes about 12 individual 6.5cm rounds or two 18cm by 18cm trays) 

To make the crust

300g digestive biscuits

150g butter 

To make the cheese filling

500g cream cheese

135g caster sugar

1.25 cups/300ml boiling water 

1.5 tbsp gelatine

1 tsp vanilla extract

About 12 strawberries halved

To make the jelly

600g jello

I followed the instructions in the jello box

1. Line the trays with baking paper if using tray.

2. Crush the digestive biscuits using a rolling pin or use a processor.

3. Melt the butter and pour it over the crushed digestive. Stir to combine and the mixture should resemble a paste. 

4. Line the trays or the individual rounds with the digestive and leave to chill in fridge for about an hour.

5. Dissolve the gelatine powder in the boiling water and set aside.

6. Cream the cheese and sugar till smooth. Add the vanilla extract and beat to combine.

7. Add the dissolved gelatine a little at a time to the creamed cheese. The resulting mixture will be very liquid.

8. Divide the cheese mixture to the tray lined with chilled digestives. 

9. Leave the mixture in the fridge to set for about 3 hours. 

10. In the meantime, cut your strawberries in half and shape to a heart if desired. 

11. When the cheese is set, press a strawberry half gently into the middle of the mould or evenly spread across the trays.

12. Prepare the jello and make sure the jello is at room temperature before pouring over the set cheese.

13. Leave to set in fridge. It will take about 3 hours. 

They are so pretty and suitable to be given as Valentine gifts! 

Praise be to the God and Father of our Lord Jesus Christ, the Father of compassion and the God of all comfort, who comforts us in all our troubles, so that we can comfort those in any trouble with the comfort we ourselves receive from God. (2 Corinthians 1:3-4 NIV)

Chocolate Truffle Cupcake

Happy birthday, mummy! We're all gathering at mum's and I bake a simple pandan cake as her birthday cake, but that's not exciting at all. The kiddos need something special, isn't it? Alright, that's an excuse, so anyway, I baked chocolate truffle cupcakes for them, adapted from Anna Olson's recipe. Her original recipe added cinnamon, but I thought kids may not like that, so, here's my version.

(Makes 24 standard muffin sized cupcakes)

For the chocolate truffles

115g dark chocolate

100ml whipping cream

1tsp vanilla extract 

For the cupcakes

400g caster sugar

242g all purpose flour

60g Cocoa powder 

2 eggs

200ml milk

150ml black coffee

100ml canola oil

1tsp baking powder

1/4 tsp baking soda

1tsp vanilla extract 

A pinch of salt

For the frosting

250g cream cheese

200g icing sugar

113g unsalted butter at room temperature

90g dark chocolate 

1tsp vanilla extract 

To make the chocolate truffle

1. Heat the cream to almost boiling and pour the heated cream over the chocolate.

2. Allow the mixture to sit for a minute and then stir till chocolate melts, then chill in fridge till set. 

To make the cupcakes

3. Preheat the oven at 180 degrees and line the muffin trays.

4. Sift together flour, sugar, cocoa powder, baking powder, baking soda and salt. Whisk to combine. 

5. In another bowl, whisk the eggs, milk, coffee, oil and vanilla extract to combine. 

6. Add the egg mixture to the flour mixture and mix at medium speed. 

7. Fill the lines muffin trays to about three quarter full and bake in preheated oven of 180 degrees for about 25 minutes. Check if cupcakes are ready by inserting a skewer into the middle. If the skewer comes out clean, the cupcakes are ready. Cool completely. 

To make the frosting 

8. Melt dark chocolate over a pot of simmering water. 

9. Cream butter and cream cheese till smooth and fluffy. 

10. Add the icing sugar and beat till smooth. 

11. Measure out about half the cream frosting and add the melted chocolate to make the chocolate frosting. 

To asaemble

12. When the cupcakes are cooled, core the centre for the chocolate truffle. 

13. Using a melon scoop, place a ball of the set chocolate truffle in the middle of the cupcake.

14. Put the original frosting in one side of the piping bag and the chocolate on the other side, this is to create a swirl effect. 

15. Pipe the frosting on top of the cupcakes to finish. 

There! Chocolate truffle cupcakes. My nephews love the cakes.:)

But let all who take refuge in you be glad; let them ever sing for joy. Spread your protection over them, that those who love your name may rejoice in you. Surely, Lord, you bless the righteous; you surround them with your favor as with a shield. (Psalm 5:11-12 NIV)