Blueberry Crumble

K really likes dessert so I managed to scrounge together the ingredients of this crumble for her two nights ago. It was very scrummy.

Blueberry Crumble

Pineapple Tarts

Pineapple Tarts

Ingredients:

For pineapple filling (recipe from Shiok!)
4 cans (1lb 4oz) pineapple chunks in natural juice
3 sticks cinnamon
7 cloves
1 star anise, broken into pieces
2/3 cup sugar (you can taste and add more if you like)

For the pastry
360g butter
5 cups all-purpose flour
1/4 cup powdered milk
2 tsp baking powder
1/2 tsp salt
70g icing sugar
4 egg yolks

Preparation for filling:
Drain pineapple chunks and save the juice. Chop the pineapple in a food processor but do not puree it too fine. You want some small chunks. Pour pineapple into non-reactive pot, combine with caster sugar and spices. Cook on medium until sugar is dissolved. Lower heat to medium-low and continue stirring until pineapple caramelizes and mixture dries up into a golden amber. I leave it overnight in the fridge if it’s still too moist to handle.

Preparation for pastry:
Sift flour, powdered milk, baking powder, icing sugar and salt together. Rub in cut-up pieces of butter with fingers or use food processor. This is quite a large amount to rub in so if you use your fingers, it will be some work. Try the food processor. When mixture is crumbly, add egg yolks and knead in. When manageable, divide into 2 or 3 discs in plastic wrap. Leave in fridge for an hour or so. If you leave it for longer, the butter will harden so you will just have to let it sit out for a while to soften. That way, you will be able to manage rolling out the dough.

The recipe is from a Singaporean site and I’ve found that the dough can be quite crumbly to manage. It’s all about the humidity and how it affects the flour performance.

It can be frustrating to roll out the pastry but have patience, do it slowly, it will be worth it. I understand now how people would want to make big batches of these. 🙂

Assembly:
Roll dough flat, about 1/4″ inch. Use pineapple tart mold or small cookie cutter to cut out shapes. Brush with egg (beat one egg) then top with a tiny scoop of pineapple jam.

Enjoy!

Before the cold took over…

I did bake my Christmas cookies and here is proof:

Sugared Christmas Trees CU


They were both pretty and scrummy.

I fell ill on Christmas evening and have been down since. I am feeling better and hope that I can ring in the New Year’s without a sniffle. It was a quiet holiday for me and I really needed rest. Maybe my body is trying to tell me that 2008 was way too busy and that I need to slow down in 2009. One can only hope, right?

Kabocha Squash Pie

kabocha

I tried this recipefrom the NY Times last night and it turned out beautifully. I didn’t take a picture but you will believe me, won’t you? I cheated a little and used a pre-made graham cracker crust but I sprinkled some cinnamon and lime zest on before pre-baking it. I am sure you will be rewarded if you make crust from scratch.

It’s never easy to find a good pumpkin (except for those small sugar pumpkins) to make puree for pie but the flesh of kabocha is tender, smooth and luscious. Once blended with the cream cheese (I used neufchatel), it made a wonderful custard filling for the pie.

Browned Butter Pie-Cake

I saw this recipe and had to try it. It is simple and tastes so good. I used apples in this recipe and then added some nutmeg and raisins (sorry, I know some people don’t like raisins with their baked goods).

Browned Butter Bliss

Perfect with a heaping scoop of whipped cream!

Homemade granola

granola

I made this granola last night and I cannot wait to enjoy it tomorrow morning with my yogurt.

Ingredients
3 cups rolled oats
1 cup slivered almonds
1 cup cashews
3/4 cup shredded sweet coconut
1/4 cup plus 2 tablespoons dark brown sugar
1/4 cup plus 2 tablespoons maple syrup
1/4 cup vegetable oil
3/4 teaspoon salt
1 cup raisins

Preheat oven to 250 degrees F.

In a large bowl, combine the oats, nuts, coconut, and brown sugar.

In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.

Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.

Chipá Cheese Rolls

DSC04777.JPG

I made these for Ben’s birthday yesterday, thanks to Pip in the City for the delicious recipe. They were easy to make and definitely a cheesey snack but I love the crisp outer layer and the contrast with the chewy insides.

It will definitely become a repeat recipe.

Carrot Cupcakes


What I love about “Breakfast Lunch Tea“, Rose Carrarini’s lovely book:

  • The simple font and the green cover
  • That it considers “tea” – I love tea-time!
  • That it’s filled with wonderful stories about a lovely Anglo-French bakery in Paris
  • That it has, hands down, the best carrot cake recipe [+ cream cheese frosting] I’ve ever tasted


Banana Walnut Chocolate Chip Cookies


I usually never attempt to make any of the cookie or cake of the month recipes in MSL. I just never get around to it. This time, mum found a previous issue (September 2006) of MSL and asked if I was interested in baking these cookies. She loves banana-anything and that was what caught her eye.

The key is to use really ripe bananas so that you can taste it when it’s baked.

Ingredients
1 cup all purpose flour
1/2 cup whole wheat flour
1/2 tsp baking soda
3/4 cup unsalted butter (I didn’t have enough butter so I used 1/2 cup butter flavored shortening and 1/4 cup unsalted butter)
1/2 cup sugar
1/2 light brown sugar
1 large egg
1 1/2 tsp vanilla extract
1/2 cup or 1 large ripe banana, mashed
1 cup rolled oats
8 oz semi-sweet chocolate chunks (I use choc chips)
1/2 cup chopped walnuts, toasted

Method
To make, combine flour (both white and whole wheat), a pinch of salt and baking soda in a bowl; set aside.

Beat butter and sugars until fluffy, then add egg and vanilla. Mix in banana. Add flour mixture to that, and then stir in oats, walnuts and chocolate chunks.

Spoon out onto a parchment linked baking sheet. Bake for 12 minutes at 375 degrees. (I used 1 1/2 inch serving scoops)

—-
I really liked this cookie – it’s very much like a banana walnut muffin, only crisper on the outside and because of the shortening, soft and chewy on the inside.