Scones oh lovely scones..

This is my first attempt in making scones..and thank goodness I picked the right recipe! These scones turned out delicious...I think with practice it would turn out even better. This time around I went all the way and ate it with cream (I didn't have clotted cream...so whipped cream would have to do ^_^) homemade strawberry and raspberry compote. Next time I decide to make this again I would love to have it with butter and jam...oh yummm! 

After watching many cooking shows on how to make scones (rachel allen..youtube..tips from my sister ..etc) I gathered my courage to try this recipe. I was always afraid of over-working the dough...making it tough and having to throw the whole lot into the dustbin...mind u there were quite a few things i've cooked that had to be thrown away over the years...erk...lets not go there..haha

Anyway, have a go at it and practice makes perfect! And if your the only one eating them at home....then...pratice makes you FAT! Oh my..hahah..I'm definitely referring to me ..LOL

Ultimate Scones

Source: Angela Nilsen, BBC GoodFood

Ingredients:

225g self-raising flour , preferably organic (i used just regular self-raising flour)
¼ tsp salt
50g slightly salted butter , chilled, cut in small pieces
25g golden caster sugar (i used castor sugar)
125ml buttermilk (i used milk and added a dash of lemon juice)
4 tbsp full-fat milk
a little extra flour for dusting
strawberry jam and clotted cream, to serve ( i used strawberry and raspberry compote and whipped cream)

Instructions

1. Preheat the oven to 220C/gas 7/fan 200C and lightly butter a baking sheet (unless you're using a non-stick sheet). Tip the flour into a mixing bowl with the salt. Shoot in the butter, then rub together with your fingers to make a reasonably fine crumbed mixture, lifting to aerate the mixture as you go. Try not to overrub, as the mixture will be lighter if it's a little bit flaky. Now stir in the sugar.
2. Measure the buttermilk, then mix in the milk to slacken it. Make a bit of a well in the middle of the flour mixture with a round-bladed knife, then pour in most of this buttermilk mixture, holding a little bit back in case it's not needed. Using the knife, gently work the mixture together until it forms a soft, almost sticky, dough. Work in any loose dry bits of mixture with the rest of the buttermilk. Don't overwork at this point or you will toughen the dough.
3. Lift the ball of soft dough out of the bowl and put it on to a very lightly floured surface. Knead the mixture just 3-4 times to get rid of the cracks.
4. Pat the dough gently with your hands to a thickness of no less than 2cm and no more than 2.5cm. Dip a 5.5cm round fluted cutter into a bowl of flour - this helps to stop the dough sticking to it, then cut out the scones by pushing down quickly and firmly on the cutter with the palm of your hand - don't twist it.You will hear the dough give a big sigh as the cutter goes in. Gather the trimmings lightly then pat and cut out a couple more scones.
5. Place on the baking sheet and sift over a light dusting of flour or glaze if you wish. Bake for 10-12 minutes until risen and golden. Cool on a wire rack, uncovered if you prefer crisp tops, or covered loosely with a cloth for soft ones.
6. Serve with strawberry jam and a generous mound of clotted cream (Cornish people put cream first, then jam, Devonians the other way round). Eat them as fresh as you can.

Puff Pastry Apple Tart

                                         

I love apple tart! A while back, I bought Pampas Frozen Puff Pastry at Presto Citta Mall..and was wondering what to do with it...chicken pie? sausage rolls? chicken pot pie? some vol-au-vent with whipped cream and fresh berries? hmmm...many days have passed since the day I purchased the puff pastry...and somehow on Aidiladha I decided to bake this puff pastry apple tart. I had a can of applesauce in my cupboard waiting to be used and I decided this is the time to use it as well. This apple tart can be made in a jiffy but you need to let the frozen puff pastry thaw in advance so that it can be rolled out. Here is the recipe and give it a go..for this sized apple tart I only used 2 grany smith apples :)

                                           

Puff Pastry Apple Tart

Source: Martha Stewart

Ingredients:

• 1 sheet frozen puff pastry (from a 17.3 ounce package), preferably Dufour, thawed (I used Pampas frozen puff pastry)
• All-purpose flour, for surface
• 1 large egg, lightly beaten, for egg wash
• 1/2 cup fresh or good-quality applesauce
• 3 Granny Smith apples, peeled, cored, and cut into thin wedges (I used 2)
• 1 ounce (2 tablespoons) unsalted butter, melted
• 2 tablespoons sanding sugar, for sprinkling
• 2 tablespoons apricot preserves (I didn't use)
• 1 tablespoon water
• Confectioners' sugar, for dusting (optional)
• Whipped cream, for serving (optional)

Directions

1. Roll puff pastry into a 14-by-16-inch rectangle on a lightly floured surface. Cut a 1-inch-wide strip from each side of dough. Brush edges with egg wash, and top with cut strips to form a crust. Prick middle of dough all over with a fork, and transfer to a parchment-lined baking sheet. Refrigerate for 30 minutes.
2. Preheat oven to 400 degrees. Spread applesauce onto middle of dough using an offset spatula. Arrange apple wedges over applesauce in 3 tightly overlapping rows. Brush apples with melted butter. Brush crust with egg wash, and sprinkle entire surface with sanding sugar. (Unbaked tart can be frozen for up to 3 days.)
3. Bake until edges start to puff, about 20 minutes. Reduce heat to 375 degrees, and bake, rotating halfway through, until pastry is dark golden brown and apples have caramelized, 25 to 30 minutes more. Transfer sheet to a wire rack, and let cool for 10 minutes.
4. Warm apricot preserves and water in a medium saucepan over medium heat. Brush apples with warm apricot preserves. Dust with confectioners' sugar if desired, and cut into squares using a pizza wheel or a knife. Serve warm with whipped cream if desired.

Easiest Most Delicious Kek Batik!

Kek batik is one of my favourite desserts ever. All this while I've been buying this cake not knowing that it is toooo..and I mean toooo easy to prepare! It's so easy you don't even need an oven...and to my surprise..this recipe uses so little ingredients..and the ingredients too are easy to find. I have tried other recipes that use eggs...but after trying many recipes..with and without eggs...I've decided to keep to just this recipe...unless another great recipe is found. But overall I think this recipe provides a perfect overall taste of sweet.. salty.. chocolatey.. crunchy.. chewy... GOODNESS! hahha. 

From my own experience..the egg based chocolate batter makes the biscuit go softer faster. As for this recipe..it keeps the biscuit crunchy for days! (if it even last a day or two...its really addictive..I have to warn you ..haha). My kids love it..adults love it...once you have had a slice, I'm sure you would want more. Oh yes, one more tip for you readers, I've done some research and I personally feel that the choice of biscuit used is truly important. I have used other brands but I always end up buying LEE brand Marie biscuits. It doesn't become soggy and the crunch factor is very important.

In preparing this kek batik, you could either dump all biscuits(broken into smaller pieces in advance) into the chocolate batter...or you could layer it one by one as I have done. But honestly, I prefer dumping everything and pressing it down..being the busy mom I am (excuses excuses...) or it could be the laziness in me. This has only been my first try at layering the biscuits, but I have made this kek batik many times before by dumping everything into the pot. This recipe does not call for any coffee but there are times when I feel the urge to eat something chocolatey...something with coffee...mocha as we call it...then I will put some coffee into the chocolate mixture. I think that you can even put it in roasted nuts if you like. I've even seen some people put in different types of biscuits and even malteasers! Yummm! Give it a try, you will love it I promise.

Kek Batik

Source: Hasue and Milla

Ingredients:

200g milo

250g butter (I used salted butter for the sweet salty taste..you could use the unsalted one if you like)

3 tbsp cocoa powder

1/2 a can of condensed milk (or less)

1 packet of marie biscuits (use less or more..depends on how you like it..I usually use 3/4 of a 300g packet)

1-2 teaspoon instant coffee granules (optional)

Instructions: 

1. Line a baking tin with high sides with parchment paper or you could use foil or cling wrap. I prefer to use parchment paper for a smooth finish on the sides and bottom of the cake. 
2. Melt the block of butter in a pan over low heat. (I used a wok for easy stirring when I add the biscuits)
3. Add in the milo, cocoa powder, coffee and stir really fast.
4. Add in the condensed milk as you go along and stir till the mixture is smooth and no more lumps are visible. I used a whisk.
5. At this stage you could either add all your broken pieces of biscuits into the milo mixture or you could layer the biscuits. If you are putting your broken biscuits into the milo mixture, make sure you mix well till all the biscuits are covered. I used two large wooden spoons. It makes it easier and faster.
6. Place the mixed biscuits and milo mixture into the prepared pan. If you are planning to dump everything in to the prepared pan, get another piece of parchment paper and press everything down till you have and evenly square cake.
7. Leave to cool and place in the fridge for 1 hour or better overnight. 
8. Cut into slices and serve cold. You can keep the remainder of the cake in the fridge for up to a week but I doubt you would still have any left by the weeks end :). Yummy too with a glass of cold milk.

The Best Red Velvet Cake Recipe

This red velvet cake (RVC) recipe I stumbled upon at 2 in the morning. It wasn't that I was unhappy with the previous recipe i have, but I decided I wanted to give a try to an oil based recipe. Supposedly..oil based recipes yield bouncy fluffy cakes or cupcakes. So at 2 in the morning I googled " best red velvet cake recipe"..and this is the recipe I was most intrigued to try...mostly because of the overwhelming positive comments! but the blog name too played a part in my selection..and the blog name is "divascancook.com"! Although I'm no diva...err...so I say...but you may not agree with me...hahhaha...but if a diva can cook and receive great comments..so can I...why not give it a whirl!

The Best Red Velvet Cake Recipe
Source: Divas Can Cook

Ingredients:
2 cups all purpose flour
1 teaspoon of baking soda
1 teaspoon of baking powder
1teaspoon of salt
2 tablespoon of unsweetened cocoa powder
2 cups sugar
1 cup vegetable oil
2 eggs
1 cup buttermilk (I just put 1 cup milk and 2 tablespoons of lemon juice)
2 teaspoon of vanilla
1-2 oz red food coloring (I just squeezed some edible gel color in xmas red..until I get the right color)
1 teaspoon white distilled vinegar
1/2 cup of prepared plain hot coffee (I put 1-2 teaspoon nescafe..no sugar to hot water...because that was all the coffee I have..haha)

Instructions:

1. Preheat oven to 325.
2. In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside.
3. In a large bowl, combine the sugar and vegetable oil.
4. Mix in the eggs, buttermilk, vanilla and red food colouring till combined.
5. Stir in the coffee and white vinegar.
6. Combine the wet ingredients with the dry ingredients a little at a time, mixing after each addition, just until combined.
7. Generously grease and flour two round cake pans with butter and flour
8. Pour the batter evenly into each pan.
9. Bake in the middle rack for 30-40 minutes, or until a toothpick comes out clean.Do not overbake as cake will continue to cook as it cools.
10. Let cool on rack until the pans are warm to the touch
11. Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.
12. Remove the cakes from the pan and let them cool.
13. Frost the cake with cream cheese frosting when the cakes have cooled completely.
14. Or you can do as I did...scoop the mixture and fill in the cupcake cases 3/4 full and bake for 20 mins or less depending on the size of your cases. Check 2-3 mins ahead of the 20 mins. If bouncy to the touch then remove the cupcakes from the oven. Take out immediately from the cupcake pans and place on rack too cool completely. When cooled, frost with cream cheese frosting.

As you can see, the colour is a lovely red. And I must add that the coffee makes the difference! DO NOT leave it out ok. This cupcake/ cake can be kept in the fridge for a few days and will still come out springy and soft! So do give it a try because this recipe is a sure keeper...well at least to me :)