Wednesday, 25 November 2009

best big fat chewy chocolate chip cookies, yes it is!


so i've found my go-to chocolate chip cookies.. though i still have many many many recipes of chocolate chip cookies in my soon-to-try list, but this one is my favorite as for now.. even my close friend asked me to bake for her aaaad.. she was willing to pay for it aaand.. she's already ordered a dozen of these cookies for christmas!
yes! these cookies are that good!




* 2 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 3/4 cup unsalted butter, melted
* 1 cup packed brown sugar
* 1/2 cup white sugar
* 1 tablespoon vanilla extract
* 1 egg
* 1 egg yolk
* 2 cups semisweet chocolate chips


1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.


Sunday, 22 November 2009

red velvet cake, AGAIN!


yess, i made red velvet cake again and again and again, this cake has been a favorite cake in my house, though the 'favorite' word here means 'mom thinks this cake looks so good so lets give people red velvet cake/cupcakes' get it? sigh!
well, i personally like the martha stewart's recipe for red velvet cake but i gave this hummingbird bakery's recipe a shot after read my friend's (who used to live in london where hummingbird bakery located) facebook status saying that she's missing hummingbird bakery red velvet cake. i've read that hummingbird bakery's red velvet cake is pretty famous in london and i

actually wanted to visit the bakery when i was in london, but alas, it wasnt the nicest trip and one thing led to another and no hummingbird bakery for me :( :(

so i browsed the net and found the recipe from joy the baker who declared that this's her favorite red velvet cake recipe. oh, how i wish i bought the book.
so i bake them. when i was in front of the fridge and found a cup of cream cheese, the idea of making black bottom cupcake passed and another idea of 'why not red velvet bottom cupcakes' came.
oh yes! red velvet and cream cheese are match made in heaven and cream cheese frosting is kinda so-yesterday.

so here it is, red velvet bottom cupcakes. NICE! YUMMY! may i say i like these cupcakes better than the cake. though the center was a bit soggy but still, NICE!


i baked the cake the next day. i like it but..errr..noo.. i like martha better :D


hummingbird bakery red velvet cake from joy

8 Tablespoons unsalted butter, at room temperature
1 1/2 cup sugar
2 egg
5 Tablespoons unsweetened cocoa powder
4 Tablespoons red food coloring mixed with 2 Tablespoons water
1 teaspoon vanilla extract
1 cup buttermilk
2 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons distilled white vinegar

Preheat oven to 350 degrees F. Grease and flour two 8-inch or 9-inch round cake pans. Set aside.

In the bowl of a stand mixer fit with a paddle attachment, cream the butter and sugar until light and fluffy, about three minutes. Turn mixer to high and add the eggs. Scrape down the bowl and beat until well incorporated.

In a separate bowl mix together cocoa, vanilla and red food coloring to make a thick paste. Add to the batter, mixing thoroughly until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.

Turn mixer to low and slowly add half of the buttermilk. Add half of the flour and salt and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.

Turn mixer to low and add baking soda and white vinegar. Turn to high and beat a few more minutes.

Spoon batter into prepared cake pans and bake for 25-35 minutes or until a skewer inserted into the center cupcake comes out clean.

Let rest in the pan for 20 minutes, then invert onto a cooling rack to cool completely before frosting.

cream cheese whipped frosting

4 oz cream cheese
1 cup sugar (you may adjust the sugar)
250 ml whipping cream

whip the whipping cream with sugar then mix it with softened cream cheese.

cream cheese filling for the red velvet bottom cupcakes from deb

8 ounces cream cheese, regular or reduced fat, at room temperature
1/3 cup granulated sugar
1 large egg, at room temperature

Beat together the cream cheese, granulated sugar, and egg until smooth. Stir in the chopped chocolate pieces. Set aside.

Tuesday, 3 November 2009

chocolate cake donuts


I LOVE BAKING! im 21, study interior design and love to bake. every single person i met always raised their eyebrows when they hear the fact that i love baking. they even dropped their eye balls down when they hear about how often i ditch classes for baking.
how i prefer to bake than working on assignments.

i proudly tell you all that im one of a kind.

okay, chocolate cake donuts, i like baking with the donuts pan, they are cuttttteee.. that's all..



* 3/4 cup unsweetened cocoa powder
* 1 1/2 cups all-purpose flour
* 1 1/2 cups sugar
* 1 1/2 teaspoons baking soda
* 3/4 teaspoon baking powder
* 3/4 teaspoon salt
* 2 large eggs
* 3/4 cup warm water
* 3/4 cup buttermilk
* 3 tablespoons safflower oil
* 1 teaspoon pure vanilla extract


1. Preheat oven to 350 degrees. grease donuts tins with butter; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
2. Divide batter evenly among each donuts, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.
3. glaze them with white chocolate ganache