Ann's World

Sommernightparty

2008-07-07T23:08:00.006+02:00

The weekend was - as always - too short... but at least we had a great time! Sommernightparty and annual fair. A relaxing rainy sunday afternoon and a sunny sunday evening... Just enjoyed the time with dining with my family, making party with my friends, and doing nothing... here you go... some impressions of this great time.. (ya.. don't forget the baking-part... Buttermilk Cookies and a Strawberry Cheesecake *g*)

Chocolate Raspberry Cocos Balls

2008-06-29T21:43:00.004+02:00

So... here's a new recipe... actually is it pure improvisation... just mixed some ingredients.. and turned out pretty well.. (lucky girl). ;-) Made this for my lovely employee Gabriela! She has her last day of work tomorrow and i already miss her. i said that she could wish some dessert for her apero.. and she asked me to make something with chocolate and raspberry (her favourite combination). So.. here we go... i really like the fact that these little balls are perfect for aperos... i love fingerfood and for more then 10 people is it just easier to calculate then a cake or so... i have to admit that i don't remember the exactly measurements ... but it should work with ...

Chocolate Raspberry Cocos Balls

ingredients
- 35g cocoa powder
- 80ml water
- 150g dark chocolate, melted
- 150g butter, melted
- 300g brown sugar
- 130g almond meal
- 4 eggs, separated
- cocos, chopped
- powderedsugar

how to make CRCB
1. Preheat oven to 170°C. Grease 22cm-round cake pan; line base and side with baking paper.
2. Blend sifted cocoa with the water in a bowl until smooth. Stir in melted chocolate and butter, almond meal and egg yolks.
3. Beat egg whites in an other bowl until soft peaks form. Fold egg whites, in two batches, into chocolate mixture.
4. Pour mixture into prepared pan; bake, uncovered, for 5 minutes. Take it out and add the sugar very carefully (attention.. there's egg white in it.. so don't overact). (i know.. this sounds probably pretty strange... same to me... but as i said.. this recipe was pure improvisation.. and ya... turned out well *g*) Bake the cake again - this time for about 70 minutes.
5. Take the cake out and wait till it's a bit cooled down. (not too long please)
6. Now.. you have to destroy the cake. *yiha*... Take some of the cake and make small balls with your fingers. (like making truffles)
7. Turn every ball in the cocos flakes.
8. Take for every ball a raspberry and a toothpick and put it through the choco ball.
9. Here you go... a delicious, sweet fingerfood!

Daring Bakers Challenge #3: Danish Braid

2008-06-29T19:35:00.005+02:00

So the challenge of the Daring Bakers page for June is Danish Braid. First i thought.. damn... looks very difficult. Never done something like this before... and the whole recipe in english.. *wooops*. But ya.. i thought go on and try it! Posting date is today. i started yesterday with making the dough. Refrigerated over night and made the apple-cinnamon filling today! The whole hours i worked with it... it's worth! i love this and will definitely make it with some other fillings like spinach, berries or cocos.. However... here are some pics and the amazing recipe by Daring Bakers. Thanks to kellypea who hosted this whole challenge! Enjoy...! :)

DANISH DOUGH

Makes 2-1/2 pounds dough

Ingredients

For the dough (Detrempe)
- 1 ounce fresh yeast or 1 tablespoon active dry yeast
- 1/2 cup whole milk
- 1/3 cup sugar
- Zest of 1 orange, finely grated
- 3/4 teaspoon ground cardamom
- 1-1/2 teaspoons vanilla extract
- 1/2 vanilla bean, split and scraped
- 2 large eggs, chilled
- 1/4 cup fresh orange juice
- 3-1/4 cups all-purpose flour
- 1 teaspoon salt

For the butter block (Beurrage)
- 1/2 pound (2 sticks) cold unsalted butter
- 1/4 cup all-purpose flour

DOUGH
1. Combine yeast and milk in the bowl of a mixer fitted with the paddle attachment and mix on low speed.
2. Slowly add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice. Mix well.
3. Change to the dough hook and add the salt with the flour, 1 cup at a time, increasing speed to medium as the flour is incorporated.
4. Knead the dough for about 5 minutes, or until smooth. You may need to add a little more flour if it is sticky.
5. Transfer dough to a lightly floured baking sheet and cover with plastic wrap.
6. Refrigerate for 30 minutes.

BUTTER BLOCK
1. Combine butter and flour in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 1 minute.
2. Scrape down the sides of the bowl and the paddle and then beat for 1 minute more, or until smooth and lump free.
3. Set aside at room temperature.
4. After the detrempe has chilled 30 minutes, turn it out onto a lightly floured surface. Roll the dough into a rectangle approximately 18 x 13 inches and ¼ inch thick. The dough may be sticky, so keep dusting it lightly with flour.
5. Spread the butter evenly over the center and right thirds of the dough.
6. Fold the left edge of the detrempe to the right, covering half of the butter. Fold the right third of the rectangle over the center third. The first turn has now been completed. Mark the dough by poking it with your finger to keep track of your turns, or use a sticky and keep a tally. Place the dough on a baking sheet, wrap it in plastic wrap, and refrigerate for 30 minutes.
7. Place the dough lengthwise on a floured work surface. The open ends should be to your right and left. Roll the dough into another approximately 13 x 18 inch, ¼-inch-thick rectangle. Again, fold the left third of the rectangle over the center third and the right third over the center third. No additional butter will be added as it is already in the dough. The second turn has now been completed. Refrigerate the dough for 30 minutes.
8. Roll out, turn, and refrigerate the dough two more times, for a total of four single turns. Make sure you are keeping track of your turns. Refrigerate the dough after the final turn for at least 5 hours or overnight. The Danish dough is now ready to be used.If you will not be using the dough within 24 hours, freeze it. To do this, roll the dough out to about 1 inch in thickness, wrap tightly in plastic wrap, and freeze. Defrost the dough slowly in the refrigerator for easiest handling. Danish dough will keep in the freezer for up to 1 month.

APPLE FILLING
Makes enough for two braids
Ingredients
- 4 Fuji or other apples, peeled, cored, and cut into ¼-inch pieces
- 1/2 cup sugar1 tsp. ground cinnamon
- 1/2 vanilla bean, split and scraped
- 1/4 cup fresh lemon juice
- 4 tablespoons unsalted butter

1. Toss all ingredients except butter in a large bowl.
2. Melt the butter in a sauté pan over medium heat until slightly nutty in color, about 6 - 8 minutes. 3. Then add the apple mixture and sauté until apples are softened and caramelized, 10 to 15 minutes.
4. If you’ve chosen Fujis, the apples will be caramelized, but have still retained their shape. Pour the cooked apples onto a baking sheet to cool completely before forming the braid.
5. (If making ahead, cool to room temperature, seal, and refrigerate.) They will cool faster when spread in a thin layer over the surface of the sheet. After they have cooled, the filling can be stored in the refrigerator for up to 3 days. Left over filling can be used as an ice cream topping, for muffins, cheesecake, or other pastries.

DANISH BRAID
Makes enough for 2 large braids
Ingredients
- 1 recipe Danish Dough (see above)
- 2 cups apple filling, jam, or preserves (see above)
For the egg wash:
- 1 large egg, plus 1 large egg yolk
1. Line a baking sheet with a silicone mat or parchment paper. On a lightly floured surface, roll the Danish Dough into a 15 x 20-inch rectangle, ¼ inch thick. If the dough seems elastic and shrinks back when rolled, let it rest for a few minutes, then roll again. Place the dough on the baking sheet.
2. Along one long side of the pastry make parallel, 5-inch-long cuts with a knife or rolling pastry wheel, each about 1 inch apart. Repeat on the opposite side, making sure to line up the cuts with those you’ve already made.
3. Spoon the filling you’ve chosen to fill your braid down the center of the rectangle. Starting with the top and bottom “flaps”, fold the top flap down over the filling to cover. Next, fold the bottom “flap” up to cover filling. This helps keep the braid neat and helps to hold in the filling. Now begin folding the cut side strips of dough over the filling, alternating first left, then right, left, right, until finished. Trim any excess dough and tuck in the ends.Egg WashWhisk together the whole egg and yolk in a bowl and with a pastry brush, lightly coat the braid.

Proofing and Baking
1. cSpray cooking oil (Pam…) onto a piece of plastic wrap, and place over the braid. Proof at room temperature or, if possible, in a controlled 90 degree F environment for about 2 hours, or until doubled in volume and light to the touch.
2. Near the end of proofing, preheat oven to 400 degrees F. Position a rack in the center of the oven.
3. Bake for 10 minutes, then rotate the pan so that the side of the braid previously in the back of the oven is now in the front. Lower the oven temperature to 350 degrees F, and bake about 15-20 minutes more, or until golden brown. Cool and serve the braid either still warm from the oven or at room temperature. The cooled braid can be wrapped airtight and stored in the refrigerator for up to 2 days, or freeze for 1 month.

Glaze
- some powdered sugar
- some "Pitu" (alcohol with which you make Caipirinhas)

1. Mix powdered sugar and Pitu together till it has the right consistence. Spread over the loaf.

it's getting hotter and hotter...

2008-06-26T21:20:00.005+02:00

Chocolate Self-Saucing Pudding

For a big ovenproof dish (serves about 12)
- 2 cups (300g) self-raising flour
- 1 teaspoon baking soda
- 1 cup (100g) cocoa powder
- 2 1/2 cups (550g) firmly packed brown sugar
- 160g butter, melted
- 1 cup (240g) sour cream
- 2 eggs, beaten lightly
- 4 cups (1liter) boiling water
Recipe by The Australian Women´s Weekly - dessert

1. Preheat oven to 190°C. Grease deep 1.5 litre ovenproof dish.
2. Sift flour, soda, half of the cocoa and 1/2 cup of the sugar into medium bowl; stir in combined butter, sour cream and egs.
3. Spread mixture into prepared dish. Sift remaining cocoa and remaining sugar evenly over mixture; gently pour over the boiling water. Bake, uncovered, in moderate oven about 40 minutes. Stand 5 minutes befoe serving.
Suggestions: Serve with vanille ice-cream, if desired
Enjoy:)

American Cheesecake with Strawberry Frosting

ingredients:
Biscuit
- 150g biscuits, smashed
- 20g sugar
- some cinnamon
- 70g butter, creamy

Filling
- 800g Philadelphia
- 150g creme fraiche
- 175g sugar
- 16g vanille sugar
- 4 eggs
- 30g flour
- 60ml milk
- 100g creme fraiche
- Strawberrys for the frosting

Method
1. Butter a 26-cm springform.
2. Mix the biscits, sugar, cinnamon and butter together and make a ground in the springform.
3. Mix the creme fraiche, Philadelphia, sugar and vanille sugar with your mixer. Add the eggs one after the other and mix always well in between. Add the milk and the flour and mix as well.
4. Bake for 1 hour in your preheated 170°C oven. Let it cool down with the oven door open.
5. After cooling spread it with 100g cream frache and let it cool in your fridge for at least 3 hours. 6. Decorated with strawberrys or whatever you like.
Serve - and enjoy. :)

Vanilla vanilla Cupcakes with a Vanillalicious Frosting

ingredients Cupcakes
- 350g flour
- 2 teaspoons baking soda
- 1 dash salt
- 225g butter
- 300g sugar
- 8g vanille sugar
- 4 eggs
- 150ml milk

Frosting
- 225g butter
- 500-700g powdered sugar
- 100ml milk
- 2 tablespoons vanille-sirup

How to make the Cupcakes
1. Prepare 2 muffin pans with 24 papers.
2. Preheat your oven to 175°C.
3. Mix the butter and sugar with your mixer till it looks very creamy.
4. Add the eggs one after the other.
5. Add the flour and milk additionally.
6. Fill into the muffin papers and bake for 23 minutes.
7. Let it cool down before you spread it with the Frosting.

How to make the Frosting
1. Mix the room-temperature-warm butter with half of the powdered sugar, milk and vanillesirup for 3-5 minutes (has to be creamy).
2. Give 100g powdered sugar and mix well, give the next 100g powdered sugar and mix... go on like this till all of the powdered sugar is mixed well.
3. Put it to your fridge and wait till the Cupcakes are cooled down.

We call it summer...and you?

2008-06-21T20:57:00.004+02:00

Raspberry Muffins

2008-06-18T21:27:00.006+02:00

So.. it's finally summer time! After so much rain, we're enjoying a wonderful evening, watching the european footballmatch Sweden:Russia *gooo sweden* and bake some delicious Raspberry Muffins! They're tasting reeealllly good and unbeliviable fresh...

bears and walls

2008-06-13T14:24:00.003+02:00

So...i created a new collage for my room wall... i think i'll go on and do it the same way for the whole wall.. :) take care, annina

(ps... photos of the european football cup... will follow.. *g* .. gooo sweden, go!)

coffee time

2008-05-31T21:59:00.008+02:00

Yes, yes.. I know.. I should learn! Have everyday an exam next week.. but.. I still prefer to bake something ;)... so today I learned, went for a 90min. run and bake some Amarettis and brew a good coffee.... enjoy...

last school day

2008-05-29T17:22:00.004+02:00

some impressions of our last school day...KVEo5e

Daring Bakers #2: Opera Cake

2008-05-28T22:34:00.006+02:00

So... it was a huge challenge for this month... We had to bake an Opera Cake? Ever heard of it? *same*... so.. I tried.. and I think it went pretty good... so here are some delicious pics..no sorry.. I won't post the whole recipe.. 'cause it's 8 pages long.. so.. nope:) Ya I know.. actually we had to make a white glaze...but I didn't have any white chocolate anymore... so... here is the dark chocolate variante.. *yummi*

Sunday afternoon

2008-05-25T15:59:00.004+02:00

A wonderful, sunny afternoon! So.. what I'm doing.. (beside learning *g*)... yap, right.. baking a cake and serve a good Latte Macchiatto to my grandfather, a friend of him and my parents... enjoy this afternoon.. and yummi... just taking some pictures with my new cam and edit

... oh.. by the way.. do you know "Twilight".. just found a trailer.. don't know when the start is in Switzerland..but USA it's 12.12.08! Don't miss... and go buy the book.. you'll love it! (Trailer below..)

Twilight Trailer

New York Cheesecake, zesty muffins, Strawberry Cake and Hong Kong News

2008-05-23T18:51:00.008+02:00

Hola bonitas!!!

So.. how are you? Omg.. I've baked a lot this week.... zesty muffins, strawberry cake and a New York Cheesecake *yummmi*... So... first... just some more impressions of Hong Kong! If you want to see more... add me on facebook (Annina Berweger - Switzerland) or get a look on my flickr-page: My FlickrPhotos! So.. here we goooo... enjoy! *big hug* Annina

Oh my goood! I almost forgot.... I HAVE A NEW JOB!!! oh yaaaaa ... Ya.. I'm still a trainee and doing an apprenticeship at a relief organisation.. I have my final exams in 1 week *ohoh* and will go on with working at office till August.. And on 18th August I will start at SWISS!!! Yap.. ur right.. SWISS International Airlines! I'm going to be a CCM (Cabin Crew Member --> it's the same as Flight Attendant / Stewardess) .. the first 4 weeks i'm going to have a course.. and then start flying in Europe! :) *jipiiii* who knows.. maybe we'll see us.... but now.... here's the yummi food of this week *yummiyummiyummi*

New York Cheesecake

zesty muffins with tomatoes, ham, carrots, mushrooms,....

Strawberry Birthday Cake

Rice with wok vegetables

2008-05-19T19:43:00.006+02:00

market Causeway Bay

Alright... new recipe! Actually I cooked this already for sooo many times! But I still love it and could eat it everyday! Of course did we eat this a lot in Hong Kong! You can use these vegetables which you like the most! If you're a meat lover, go and use some meat and add! I hope you'll love it as I do! So.. first some impressions of Hong Kong.. and then.. go to the kitchen and cook! ;)

preparing a *yummi* King Prawn meal

store...omg..we don't have Starbucks Coffee in a normal shop :(

wedding cake

Ingredients
Rice
- rice
- water (2x as much as rice)
- salt
Wok
- tomatoes
- mushrooms
- zucchini
- broccoli
- pepperoni
- wild cabbage
- tofu
- hot spices
- chili paste
- wok paste
- red chili thai paste
- green chili thai paste
- curry paste
- curry sauce
- coconut milk
- pineapple
- soya sauce

Rice with wok vegetables

How to do
1. Prepare the rice (cook with water for 10-12 min. --> read on ur rice package).
2. Wash and slice the vegetables.
3. Add some soya sauce to the wok.
4. Add all vegetables to the wok.
5. Cook.
6. Add coconut milk.
7. Spice.
8. Add curry sauce.
9. Add the different pastes. (as much as you like)
10. Serve with rice. - Enjoy! :)

Back in Switzerland - Tom Yam Koong

2008-05-13T16:27:00.004+02:00

Hola..
yeees i'm back in Switzerland! We had a great time in Hong Kong! We had the opportunity to explore so many things! Markets, shops, restaurants, "big buddha", skyline, boat trips, islands, coffee shops, cupcake party etc... Hong Kong is an amazing, huuuge city where you can find ANYthing that you need and definitely never need! So the trip was vacations and an inspiration in many ways in the same! As I said we had the opportunity to go to a cupcakeparty by "Complete Deelite" (more about this company... later) and to try food, which we've never seen before! Of course I'd like to show you some photos.. but I toook so many.. so I'll show you step by step.
Either I didn't bake there... come on ... I had actually better things to do in this city *g* but we cooked together...

...and this is my first recipe! Fresh from Hong Kong to your kitchen! (omg..it's soo delicious.. became one of my favourite soups! and the prawns in it.. omg.. if you like seafood.. you will LOVE this!)
We bought all the ingredients on the markets and so they were as fresh as possible. So.. my friend in Hong Kong learned to cook this soup in a thailand cookclass. There are not any exactly measures... just take as much as you want of every ingredient. Add them always in the groups... some of it need more time to cook... so.. start and believe me.. it's the BEST soup I've ever had! If you don't like Seafood.. leave the king prawns out!

Tom Yam Koong (prawn soup)

Ingredients
- coconut milk, 2 cans

- lemongrass, cut roughly
- lime leaves, cut roughly
- galanca, cut in slices
- ca. 7 onions (shallots) whole, but crushed

- thai chili paste

- Bouillon cubes (chicken)

- a fey tomatos (cherry) whole
- button mushrooms (half)
- brown sugar

- king prawns (catty), peel it
- chili (about 4 or more if you like it very hot)

- pak chi falang, cut coarsely
- coriander, cut coarsely

- lime juice

Do it
1. Heating up 1 1/2 cans of coconut milk.
2. Pour lemongrass, Galanca, onions, lime leaves
3. Add 2 tbl. Chili paste
4. Let it boil and add ca 1 glass of water, or more if you like a lighter soup
5. Add 2 cubes of bouillon.
6. Add whole cherry tomato, let boil for ca 10min.
7. Add mushrooms and brown sugar (1 Tsp.)
8. Add chili (cut coarsely) and prawns.
9. Add Coriander and pack falang.
10. Add a little lime juice

Recipe Mail

2008-04-14T11:42:00.002+02:00

So... I'm again in the Recipe Mail of Open Source Food! Last week with the Spring Strawberry Cake and this week with the Devil's Chocolate Coffee-Frosted Cupcakes! :) Thanks. (click on the pics if u want to see the recipes on OSF).

Devil's Chocolate Coffee-Frosted Cupcakes

2008-04-12T09:05:00.007+02:00

So.. good morning! I'm very excited about our holidays!!!*jipiii* We're going to fly on friday to London and after a short stopover to Hong Kong! *jihaaaaaaa* But to sweeten the last days here in Switzerland I ordered a new book at the Orell Füssli Bookstore in Zurich. So yesterday I got it and here's the first (little bit changed) recipe! Ya.. as you know me I just changed some ingredients and some measurements. :) But it's sooooo goooood *yummi*.. and omg... it's the best frosting I've ever made. *my opinion* So try to bake it, eat and enjoy :)

Ingredients
Cupcakes (for 24 pieces)
- 2 cups self-rising flour
- 2 tsp. baking powder
- 1 cup packed light brown sugar
- 1 cup sweet butter, softened
- 2 seperated eggs
- 200g chocolate, melted
- 2 tsp. vanilla extract
- 1/2 cup milk

Frosting
- 250g cream cheese
- 200g chocolate, melted
- 2 tsp. vanilla extract
- 3/4 cup confectioners' sugar, sifted
- 1/2 espresso & 2 tsp. coffee, mixed

The Method

Cupcakes
1. Preheat the oven to 350°F (175°C).
2. Place 24 baking cups into muffin pans.
3. Sift the flour and baking powder and set aside.
4. Beat the egg whites in a medium bowl and set aside.
5. In an other medium bowl, cream the sugar and butter.
6. Add the egg yolks and beat well.
7. Add the melted chocolate and vanilla, mixing well.
8. Add the flour and milk alternately, beating well with each addition.
9. Fold the egg whites gently into the batter.
10. Spoon the batter into the cups.
11. Bake for 22 minutes.
12. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.

Frosting
1. To make the frosting, cream the cream cheese.
2. Stir the chocolate and vanilla.
3. Add the espresso/coffee-mix.
4. Beat in the confectioners' sugar until thick and creamy.
5. Spread over the cupcakes and decorate with some colored sugar and some cute litter hearts. :) Store unfrosted in an airtight container for up to 2 days, or freeze for up to 3 months.

Chocolate Meringues

2008-04-02T22:23:00.003+02:00

So... Wednesday is one of my baking evenings :)... So just decided to bake something with ingredients I already have at home.. and here we go.. some delicious, fluffy meringues... yummi... perfect for a tiramisu or a mousse,....very easy to make and yap.. *yummi* *yummi*

Ingredients
- 5 egg whites
- 200g powdered sugar
- dash salt
- 100g dark chocolate

How to make Chocolate Meringues
1. Preheat your oven to 140°C. (DON'T use aircondition!)
2. Melt the chocolate over a how water pan. I always add some cream...
3. Stir the egg whites very well. Add the powdered sugar and salt. Go on with beating over a hot water pan. Until the mixture is like 50°C. Take away of the how water pan and go on with mixing till it cooled down a little bit.
4. Give the chocolate to the egg white mixture and just mix with ur spatula. Don't mix too well. Just till it's a nice muster.
5. Add with a spoon the mixture in round balls to a baking tin and bake for 30-40 minutes.
6. Cool down and enjoy. :)

Recipe Mail Update #2

2008-03-31T21:41:00.003+02:00

Woow... I'm again on the Recipe Mail Update of OSF this week! Thanks to all readers. :)

Daring Bakers Challenge Nr. 1 - Strawberry Spring Cake

2008-03-31T00:29:00.006+02:00

*wooohooo* it's done! My first Daring Bakers Challenge! *jipii*
So I proudly present the "Perfect Party Cake"

I'm sorry, but I don't want to post the whole recipe here! But I will upload it on Monday evening to my OpenSourceFood-Page. :edit: Here you go ... the recipe of Strawberry Spring Cake. So.. just something about the *yummi* recipe of this challenge. (And about DB)... So Daring Bakers is a group with people all around the world which love to bake! One recipe with a deadline is given every month. All members have to bake the same... Sometimes you are very free and you get just the basics. So it's on you to decorate, choose the frosting etc... Sometimes you have to bake exactly as the recipe says... This time we had the basics given. Like the dough and the buttercream. But I chose to fill the dough with strawberries and decorate it also with it.

So... if you want to join... click on the top or below on the DB-pic. We're a friendly group who loves to welcome new members.Get in. (btw.. sth important.. of course... you don't have always the time to bake.. but if you miss the round-up for twice... they'll kick you out... *sorry*)

Something about the recipe of this month... I had to make the dough twice! :/ The first he didn't rise enough... So.. ya.. lucky girl... was for a long time in the kitchen.... But.. it's worth! Every second! It's definitely one of my favourites recipes. You can use strawberries as I did, chocolate, other berries, fruits,..... there's no limit... so go and try! *yummi* Thanks for host this event to DB's and I'm looking forward to the next!

Snowball Cupcakes

2008-03-26T22:55:00.002+01:00

So.. actually I just wrote a loooong story about how I did them.. why these cupcakes etc... but.. ya... as you see.. it's not here anymore..and I'm too tired to write the whole thing again. :) So.. just make these Snowball Cupcakes (...think they're perfect for this season..'cause we have A LOT of snow in Switzerland... ya.. I know that it's easter time.. but.. it seems like the weather wouldn't care about.. :/ )... so.. go out.. make a snowball fight and enjoy a sweet (not too sweet!!) Snowball Cupcakes afterwards!! *yummi* (no.. don't have to say that you need a hot chocolate or a good cup of coffee to enjoy! *g*)

Ingredients
Cupcakes
- 175g plain flour
- 8g baking powder
- dash of salt
- 180ml milk
- 8g vanilla extract
- 85g butter
- 200g caster sugar
- 3 large egg whites

- jar of lemon crud

Filling
- Jar of lemon curd

Seven Minute Frosting
- 150g icing sugar
- 80ml water
- 3 large egg whites
- 200g Philadelphia
- 8g vanilla extract
- dessicated coconut to sprinkle

The Method
1. Preheat your oven to 180°C.
2. Line 12 muffin tin cups with paper liners.
3. Sift the flour, baking powder & salt into a bowl and set aside.
4. In a separate small bowl, stir the milk & vanilla together.
5. In a large bowl (use your kitchen mixer) beat the butter and sugar until smooth and light.
6. On low speed, add the flour mixture in 3 additions and the milk in 2 additions, alternating between the two - so you start and end with the flour. Mix just until the flour is incorporated and the batter is smooth. Add the lemon crud. Set aside. 7. In another large bowl, beat the egg whites nice and fast with clean beaters until they look shiny and smooth, and the beaters form lines in the egg whites.
8. Stir about 1/3 of the beaten whites into the reserved batter, and use a rubber spatula to fold in the remaining white until just blended.
9. Fill each paper liner with however much mixture it takes to fill all twelve.
Bake for about 18 minutes until the tops feel firm and a toothpick inserted in the centre comes out clean and leave to cool.

Seven-Minute-Frosting
1. To make the seven minute frosting, put the sugar, water, egg whites and Philadelphia in a heatproof bowl and beat with a handheld electric mixer (if you don't have one.. poor one... you'll get muscles *g*).
2. Put the bowl over (but not so the bottom's touching) a pan of barely simmering water. Beat on high speed until the frosting forms a soft peak that stands straight up if you stop the beaters and lift them; about 7 minutes, hence the name. First I thought... omg.. it will never form a soft peak... be patience..it will work!
3. Remove the bowl of frosting from the water, add the vanilla extract, and continue beating for 2 mins more to further thicken the frosting.
4. To fill the cupcakes, cut a cone-shaped piece (about 1 inch across & 1 inch deep) out of the middle of the top of each cake, and keep them aside. Put a spoonful of lemon curd into each hole and replace the cake pieces. I also spread the cupcakes with some lemon curd on the top.. before you frost them!
5. Immediately frost the cupcakes.
6. Put a plate underneath to catch falling coconut before you start frosting.

7. Holding a cupcake in the palm of your hand, dollop a thick layer of frosting over the top and sides of each cupcake.
***The cupcakes can be refridgerated for up to 2 days. But.. no.. I don't think that they will survive for suuuch a long time! :) Enjoy!***

Recipemail - My Recipe is on the list!

2008-03-25T11:31:00.003+01:00

My recipe of the Petit Fours in on the Update Recipemaillist!! Everybody who's joining OpenSourceFood and admitted to get the newsletter has this mail in his inbox. Thanks to put my recipe as one of the most popular recipes on OSF! Join OSF today!!! And if I'm already saying thank you... Thanks to Yongfook who's giving his heart to this page!

Chocolate Chip Cupcakes with an amazing Creamy Chocolate Frosting

2008-03-24T20:11:00.004+01:00

So.. my little sister asked me for some *yummi* Cupcakes for her team in church. Yap.. of course I baked something. These Chocolate Chip Cupcakes are actually not my favourites. But the rest of my family LOVED them sooo much.... I was really happy that the frosting was so amazing... not too hard or too soft. It's really easy to decorate the Cupcakes with this frosting! Decorate the Cupcakes with some sweet sugar hearts or whatever you can find in your kitchen. :) It's very easy and quick to make and bake them! Enjoy! (don't forget the coffee girl!)

Ingredients
Cupcakes
- 150g butter, softened
- 150g sugar
- 175g flour
- 3 eggs
- 8g vanilla extract
- 100g chocolate chips
- some baking powder

Frosting
- 345g powdered sugar
- 85g butter
- 30g unsweetened cocoa powder
- 75ml evaporated milk
- 8g vanilla extract

Cupcakes
1. Preheat your oven to 180°C.
2. Line a 12 cup cake pan with cup cake papers.
3. Crack the eggs into a cup and beat lightly with a fork.
4. Place all the ingredients in a large bowl.
5. Beat with an electric mixer for about 2 minutes, until it's light and creamy.
6. Divide the mixture evenly between the cake cases.
7. Add the Choc Chips and mix through.
8. Bake for 18-20 minutes until risen and firm to touch.
9. Allow to cool for a few minutes and then transfer to a wire wrack.
10. Allow to cool fully before icing.

Frosting
1. In a medium bowl, sift together the powdered sugar and cocoa - set aside.
2. In a large bowl, cream butter until smooth. Then gradually beat in sugar mixture alternatelx with evaporated milk. Blend in vanilly. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.
3. Ice your cupcakes with this delicious frosting! Decorate with some sweet stuff and serve your guests with a Latte Macchiatto.

Espresso Amarettis

2008-03-24T17:45:00.005+01:00

So these little Espresso Amarettis are amazing with a cup of coffee! (YES!! You HAVE to drink a cup of coffee with these!!) So.. it's very easy and veeery quick to make them! So bake and try with some milk froth of a Latte Machiatto! *yummiiii* (ya ya.. I know.. i'm a coffee addicted)

Ingredients
- 2 egg whites
- 1 dash of salt
- 150g sugar
- 150g almonds, grated
- 5 teaspoons instant espresso
- 4 tablespoons hazel nuts, chopped
- a lacing amaretti sirup

before baking

The Method
1. Preheat your oven to 150°C.
2. Beat the egg whites with the salt until stiff.
3. Add the sugar slowly during beating.
4. Fold in the almonds and the espresso.

5. Put the mixture to a pastry bag and spatter globes to a baking tin with a diametre of 2 cm.
6. Spread with the hazel nuts.
7. Bake for 20min. Cool down. Best before 2-3 weeks in a can.

So.. again.. please enjoy them with a good Latte Macchiatto and dip into the milk frooth! You will LOVE it. :-)

*oops*

*yummi*