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Cocoa Tuiles

Posted on May 9, 2012 by hellomissong

Cocoa Bark :
(from Chewy Gooey Crispy Crunchy by Alice Medrich)

Ingredients

4 tablespoons butter, melted and still very warm
100g sugar
20g natural (non-alkalized) cocoa powder, sieved after measuring
1/8 teaspoon salt
2 large egg whites
1 tablespoon plus 1 teaspoon plain flour

Direction

Preheat the oven to 175′C. In a small bowl, whisk together the melted butter, sugar, cocoa and salt. Whisk in the egg whites. Add the flour and whisk only until combined. Let rest for at least 10 minutes or cover and refrigerate for up to 3 days.

To bake, use an offset spatula to spread half the batter onto each of two cookie sheets lined with silicone mats. Each sheet of batter should be about 9 by 13 inches wide and less than 1/8 inch thick. [Sprinkle each sheet with your topping of choice. I used crushed potato chips and grated cheese. You can even use nuts,crushed peppermint candies, or whatever you may desire.

Bake each sheet for 11 to 13 minutes until the batter turns a faintly darker shade of brown. Rotate the pan from back to front halfway through the baking time to ensure even baking. Cool completely on a rack before breaking the cookie into random shards.

1 Comment

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Low Calorie Honey Spiced Cake

Posted on March 19, 2012 by hellomissong

Just because you’re aiming to cut calories doesn’t mean that you necessarily have to forgo baked treats! Here is a fantastic low calorie honey spiced cake recipe that is perfect for a cake lover like myself wanting to please the taste buds.

So far I’ve made it twice and both times the cake was demolished in a blink of an eye.The moreish cake is best served with a cup of tea or coffee over morning tea. I promise this will be a hit among friends and co-workers.. If you can bare sharing that is :)

Ingredients

Sponge:

  • 2 eggs *preferably free range
  • ¾ cup sugar
  • 1 teaspoon baking soda 
  • 1/2 teaspoon allspice
  • 1 tablespoon liquid honey
  • 100 gms butter
  • 2 cups flour

Frosting:

  • 750 gms lite sour cream
  • ½ cup sugar
  • 2 tablespoon honey
  • 200 gms crushed digestive biscuits
  • 1/2 cup chopped Brazil nuts *feel free to substitute with any other nuts you may prefer

Directions

Sponge:

  1. Preheat oven to 180 degrees C
  2. In a large bowl beat together butter, sugar,spice eggs,and warm honey until smooth.
  3. Stir in the flour, baking soda and continue to beat the ingredients together for two minutes until well blended.
  4. Separate the batter into halves and add mixture into two lightly oiled cake tins.
  5. Bake for 18-25 minutes, or until cake skew test clean.
  6. Once cooled, remove from cake tin and cut the sponge into 2-3 layers horizontally.
Frosting:
  1. Beat sour cream, sugar and honey until the sugar dissolves-the mixture will still be fairly liquid.
  2. Coat each layer of sponge with a generous layer of cream; assemble the cake, coat the sides with cream and sprinkle top and sides with crumbs and chopped Brazil nuts. Allow to set at least 4-6 hours before serving.

3 Comments

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Lime Pie

Posted on March 13, 2012 by hellomissong

Oh look what I got in the mail from Nestlé… Thank you!

Having sweetened condensed milk at home usually means a thick spread of peanut butter, and a heavy lashing of condense milk on toast. However today I’ll be sharing a delicious and easy recipe for key lime pie. With a little more than an hour’s worth of you time you’ll have yourself a creamy, tangy, sweet tart on an irresistible crust. What a perfect opportunity to make use of limes like this season..

The original recipe calls for Key limes, I’ve searched high and low with no luck. In this recipe I’ve opted for regular limes which worked just as well.

Ingredients

Pie Crust:

  • 1 1/4 cups or 125 grams crushed digestive biscuits
  • 2 tablespoons white sugar
  • 70gms butter melted

Filling:

  • 3 large egg yolks *preferably free range
  • One can (395 gms)  Nestlé Highlander Sweetened Condensed Milk
  • 1/2 cup (120ml) key lime juice *regular fresh lime works too
  • 2 teaspoons grated lime zest

Directions

Crust:

  1. In a large bowl mix together the digestive crumbs, sugar, and melted butter
  2. Press the crumb mixture onto the bottom and up the sides of a tart pan.
  3. Bake for about 10 minutes or until set and lightly browned.
  4. Remove from oven and place on wire rack to cool while you make the filling

Filling:

  1. Preheat oven to 190 degrees C.
  2. Beat egg yolks in a small bowl with an electric mixer until light and fluffy.
  3. Once done combine the egg yolks, sweetened condensed milk, rind, and lime juice. Mix well.
  4. Pour into the cooled shell.
  5. Bake in preheated oven for 10 minutes. Allow to cool.
  6. Store in the fridge to chill for at least an hour. Top with whipped cream and garnish with lime slices if desired

I find the pie perfectly balanced when served with a generous amount of whipped cream on top…aaah! the burst of flavour <3

4 Comments

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Avocado Ice Cream

Posted on March 12, 2012 by hellomissong

Avocados are packed full of vitamins (B6, C,K, E) and nutrients. It is known as one of the healthiest fruit of the world. What better way to introduce this super fruit in your diet than incorporating it as a dessert.

This recipe makes up a velvety smooth, creamy, as well as the fluffy textured ice cream. Avocado ice cream is not overly sweet, yet just enough to entertain the sweet tooth when the craving hits.

Avocado Ice Cream

Ingredients

  • 1 1/2 cups ripe avocados *about 2 medium sized avocado
  • 1 teaspoon lemon juice
  • One can (395 gms)  Nestlé Highlander Lite Sweetened Condensed Milk
  • 1/2 cup milk
  • 1 cup whipping cream
  • 1/2 tablespoon granulated sugar

Directions

  1. In a blender or food processor, puree avocado meat and lemon juice till smooth.Add sweetened condensed milk and milk. Set aside.
  2. In a large mixing bowl, beat the whipping cream and sugar to soft peaks.
  3. Whisk together the cream mixture into the puree mix one 1/2 cup at time until fully incorporated.
  4.  Freeze the mixture in an ice cream maker according to the manufacturer’s instructions. *Skip straight to next step if you do not have one.
  5. Transfer into an airtight container and freeze for at least 4 hours.

Ice cream is best served with chocolate sauce and crushed peanuts…noms!

5 Comments

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Russischer Zupfkuchen (Russian Cake)

Posted on February 27, 2012 by hellomissong

This is a decadent, smooth cheesecake that has a delightful twist of crumbly chocolate crust. A moist cheesecake that never fails. This delicious family recipe comes from my friend Julia, it was handed down from German grandmother. Having never made a baked cheesecake before in my life, this was definitely a good one to start with.

As far as I know, Russischer Zupfkuchen is translated as Russian cake, but despite it’s origins it has somehow turned into traditional German recipe.The original ingredients calls for low fat quark, but this has been substitute with light sour cream instead. Julia’s family makes this cake for all special occasions!

Ingredients for Russischer Zupfkuchen (Russian cake).

Crust

  • 250gms butter
  • 150gms sugar
  • 1 egg *preferably free range
  • 50gms cocoa
  • 1 teaspoon baking powder
  • 350gms flour
  1. Preheat oven to 180 degrees C
  2. Add together all the above ingredients and mix together to make the dough for the crust. Knead well.
  3. Pinch off about a quarter of the dough and set aside.
  4. Butter a Spring form pan and line it with the chocolate dough, pulling the crust all the way up the sides.


Filling

  • 250gms butter
  • 200gms white sugar
  • 3 eggs *preferably free range
  • 40gms custard powder
  • 750gms light sour cream
  • 1 teaspoon vanilla extract
  1. In a large bowl mix all the filling ingredients until smooth. Pour the filling into the Spring form pan.
  2. Pull little pieces off the reserved chocolate dough and randomly place in the cheese filling.
  3. Bake at 180 deg C for about an hour, or until the cake no longer jiggles when moved. Check that the center is done by skew testing.
  4. Cool to room temperature and then refrigerate overnight.

Thank you Julia!

2 Comments

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Forgotten Cookies

Posted on February 8, 2012 by hellomissong

The name “Forgotten Cookies” comes from leaving these cookies to bake in the oven overnight after it’s been turned off. These effortless cookies are light, airy, delicious low in fat, and gluten free! Great wee treat to bring along for the morning-tea get together.

Forgotten Cookies via About.com

  • 2 egg whites, at room temperature
  • 2/3 cup sugar
  • pinch salt
  • 1 teaspoon vanilla
  • 1 cup finely chopped pecans
  • 1 cup chocolate chips

1.Preheat oven to 180 C.

2.Beat egg whites until foamy. Gradually add sugar and continue beating until they hold stiff peaks. Add salt,vanilla, pecans and chocolate chips and stir well.

3.Cover try with baking sheet and grease with butter or margarine. Drop by teaspoonfuls onto the baking sheet. Put in oven then turn the oven off. Leave overnight in oven with door closed.

Magic!

2 Comments

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