Whole Wheat Pancakes

As part of my plan to incorporate more whole grains into my diet, I purchased a bag of whole wheat flour. And then I ate it all up. No, just kidding. That would be just...abnormal.

Armed with a bag of whole wheat flour, I set out to make pancakes! A simple, yet delectable and versatile breakfast dish. While the taste of whole wheat may not settle well on some people's palates (like my sisters) it went quite well with some honey or if you're looking for a non-so-healthy alternative, serve it with ice cream.

Whole Wheat Pancakes recipe, adapted from Skinnytaste
Ingredients:
2 cups whole wheat flour
4 1/2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
2 tsp sugar
2 large eggs
2 cups + 2 tbsp milk
2 tsp vanilla

Method:
1. Mix all dry ingredients in a bowl.
2. Add wet ingredients to the mixing bowl and mix well with a spoon until there are no more dry spots; don't over-mix.
3. Heat a large skillet on medium heat.
4. Lightly pour oil to coat and pour 1/4 cup of pancake batter.
5. When the pancake starts to bubble, you may add any toppings if you wish.
6. When the bubbles settle and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter.

Chocolate Oatmeal

Oatmeal for breakfast? Doesn't sound appetizing. But Chocolate Oatmeal? Hmmmm, that's different story. Better yet, a naturally sweetened(no added sugars, no added butter) chocolate oatmeal sweetenened with banana? That takes the cake, or in this case, oatmeal!



Chocolate Banana Oatmeal
Ingredients:
1/2 cup rolled oats
1 cup water
1 1/2 tbsp cocoa powder
1 banana

Method:
1. Combine oats and water in a saucepan and bring to a boil.
2. Add cocoa powder.
3. Add the banana. Use a fork to mash it as it cooks.
4. Once the oatmeal has been cooked to the consistency you desire(some prefer water, some like it without excess liquid but creamy[That's me!]), turn off the heat.
5. Serve immediately.

Chocolate Fudge balls

 Rich, dark chocolate fudge balls. Don't they seem fattening and artery clogging? Fear not! They are HEALTHY! Yes, you heard me. They don't contain an ounce of added sugar or butter! The secret ingredient? Dates. Yup, it's a pretty exotic fruit that most can't find in regular supermarkets. Found mine in Mustafa and they worked really well in this recipe. The flavour of the dates was mild, which prevented it from overpowering the rich, chocolate taste.

Chocolate Fudge Balls recipe from Chocolate Covered Katie
Ingredients:
120g walnuts
220g pitted dates
1 tsp vanilla extract
1/8 tsp salt
3 tbsp cocoa powder

Method:
1. Blend all the ingredients in a food processor.
2. Roll the dough into small balls.
3. Enjoy! 

Enclosed Pineapple Tarts

Just when Christmas carols have begun to ring in my head, the stores in Orchard start playing traditional Chinese music. The large signs promoting a 50% Christmas sale disappear, only to be replaced by stacks of jars of Chinese New Year goodies. It's another festive season, which means bustling crowds of people in the night, exorbitant prices to dine out and being blinded by scarlet red decorations everywhere I go. But then again, it gives me another reason to bake.

This is my second attempt at pineapple tarts. It's not to say the previous one was bad, in fact, I loved it, but it's always good to try something new. Do give these a try, they are amazing!

Pineapple Tarts, recipe from Makansutra

Ingredients: 

250g unsalted butter 

1/2 tsp salt

75g caster sugar

170g cream (I used whipping cream)

50g cream cheese
3 egg yolks
400g cake flour
30g corn starch

1 egg yolk + 1tbsp water, mixed together
Pineapple jam, rolled into balls with 2cm diameter.

1.  Preheat oven to 180C.
2. Cream butter, sugar, salt and cream cheese together.
3. When it comes together, pour in cream and whip on medium speed until it turns creamy.
4. Beat in egg yolks for 1 minute.
5. Sift both flours and pour half of it into buttery mixture. Mix on low speed until it comes together and pour in the remaining flour and beat until it comes together. Do not over mix.
6. Let dough sit for 10 minutes minimum before you start wrapping your jam with it. (You can see a tutorial on Wendyinkk which shows you how to wrap it.)
7. Brush the tarts with eggwash. Bake for 15 minutes.

Intern in the kitchen!

I tie the strings of my apron into a tight ribbon just at the end of my spinal cord. 
"Danelle, prepare the sorrel juice," the chef calls. I proceed with my task briskly, blending the leaves, straining the mixture and storing it in the fridge. After which, I am called to do other miscellanous tasks too, such as grating lemons, preparing the meringue mixture, halving hazelnuts, etc. After 2 hours, I get my lunch break. I indulge in a simple yet delicious meal of siew bak(roasted pork belly) with rice and a sticky red sweet sauce on the side. Once done, I get back to work, preparing for service time. Desserts are dished out and plated beautifully on oval, white porcelain plates. The meringue is caramelized to a beautiful brown, with little specks of black. All over the plate, creamy lemon curd is piped in small, bright yellow dots, then topped with a crunchy short bread crumbs and lemon balm leaves.   
After the last order is sent out, we wash up, clean the area until it is spanking clean and I return home.
That was a day in my life for the past for weeks, as an intern in a restaurant kitchen. Alas, all things eventually come to an end, as that of my internship. And I have to thank the chefs who had been so patient to teach me the ropes and forgiving when I messed up. And what better way, than to say it with cake?

Four tier chocolate cake, recipe adapted from Donna Hay
Ingredients:
½ cup water 
60g butter, chopped 
2 tablespoons cocoa, sifted
150g all-purpose flour
½ tsp baking soda
180g caster sugar 
1 egg 
¼ cup buttermilk(alternatively, mix 1/4 cup milk and 3.5ml vinegar and let stand for 5-10 minutes)
½ teaspoon vanilla extract

Method:
1. Preheat oven to 150C(fan-forced)/170C (conventional). Grease two six inch pans.
2.Heat water, butter and cocoa in a saucepan over medium heat until butter is melted. Leave to cool.
3. Sift flour, baking soda in a bowl. Add caster sugar. Add cocoa mixture and whisk to combine.
4. Add buttermilk, egg and vanilla. Whisk to combine.
5. Divide the mixture into the two pans. Bake for 35-40 minutes.

Chocolate cream cheese frosting, adapted from Donna Hay
Ingredients:
50g butter, softened
250g cream cheese, softened
160g icing sugar
25g cocoa powder

Method:
1. Cream butter and cheese together until pale and creamy. Sift in cocoa powder and icing sugar. Mix until light and fluffy.

Assembly:
To assemble, slice the cakes in half horizontally. Place one cake layer on a plate and spread with one quarter of the frosting. Repeat with remaining layers and frosting. Decorate as desired.

NOTE: I used eight inch pans instead of six inch as specified. Hence, cake layers were much thinner, so I did not cut the cakes in half. I made a two tier cake instead.
  

Pesto

In my attempt to start cooking proper meals for myself, I had to start preparing spaghetti sauces. In the past, I would just boil up some pasta and pan fry some vegetables together, mix it up and call it "lunch". While it did have nutritional value(due to the veggies), I wouldn't say it was the most appetizing pasta that I'd ever had. After all, there was no sauce.
So I decided to begin with pesto, a green, versatile sauce that could be used in many ways that do not necessarily include pasta. I have to admit, I started spreading it on bread once I had finished making it. Pasta was not the first thing on my mind.
It's delicious and has a very unique mash of flavours. Even my sister, who does not usually like vegetables, fell in love with it and proceeded to take another slice of bread to spread it on after trying it. Give it a try!
Just in case you're not a fan of pasta, here are 50 ways to use up you pesto.

Pesto recipe, adapted from Make the Bread, Buy the Butter by Jennifer Reese
Ingredients:
2 cups packed basil, leaves only, washed and dried
3 cloves garlic, peeled
1/2 cup extra virgin olive oil
3 tbsp walnuts
1/2 cup Parmigiano-Reggiano cheese, grated
Salt to taste

Method:
1. Put basil, garlic, nuts and oil in a food processor. Blend until smooth and creamy.
2. Scrape down the sides of the bowl and add in cheese. Blend to combine. Add salt to taste. Use immediately, or store in fridge for 1-2 days. You can also freeze it for longer storage.

Happy New Year

It's been some time since I last posted and I really apologize for that, dear readers. I've been pretty busy after my O levels, with a part time job(more on that in my later posts), preparing for my upcoming piano examination and church activities. But this year, I promise, I'll be baking and cooking lots more!
I've already got plenty of recipes in mind and I'll try them soon! You can expect to see Chinese New Year goodies, quick and easy(plus healthy) meals for all and sweet desserts(that may or may not be healthy, but definitely delicious!).
So do look out for more recipes coming your way!

Farewell

 Farewell. It's an eight letter word that is easy pronounce, but hard to say. After all, who would want to separate from the friends that you've made and bonded with for 4 years? Not many do. The bonds that have been so tightly fostered have to be broken and we have to take root in new places. A difficult change to adapt to. But it's an inevitable fact that all friends will have to make their separate ways when it's time. "How lucky I am to have known someone who was so hard to say goodbye to."- Unknown

So the question begets: how should I say goodbye? Should I part quietly, escaping tears, sobs and hugs; Or should I make a grand exit; Or maybe, I'll say goodbye with a slice of cake to remember me by. 

Healthy Lemon Cake recipe, adapted from sixteenbeans

Ingredients: 
1 ½ cups yogurt
2/3 cup olive oil (I like the incredible flavour that olive oil provides in cakes, but if you don’t, use a flavourless oil instead.)
200g honey
3 eggs
1 teaspoon vanilla
1 tablespoon lemon zest
2 tablespoons lemon juice
320g all purpose flour
2 ½ teaspoons baking powder
¾ teaspoon baking soda
½ teaspoon salt
Pinch freshly ground nutmeg

Method:
1. Heat the oven to 350°F. Grease a 9-inch springform pan lightly with baking spray or oil and line the bottom with parchment.

2. Whisk together the yogurt, olive oil, sugar, eggs, vanilla, lemon zest, and lemon juice. Sift the flour, baking powder, soda, salt, and nutmeg right into the liquids and stir just until no lumps remain. 

3. Pour the batter into the cake pan and bake for 50 to 60 minutes, covering with foil at the end if the top is browning. When a tester comes out clean, transfer the cake to a cooling rack and let it cool for 10 minutes before removing it from the pan. 

4. Serve the cake warm or at room temperature. When well-wrapped, this keeps very well for several days.

Chocolate Pavé

"So, what exactly is this?" my sister asked, munching on a slice of chocolate pavé.
"I'm not really sure. It's chocolate pavé," I reply.
"Is it cake or something?" she persists.
"I don't know! I guess so," I hesitate.
Chocolate Pavé. Decadent, creamy and smooth. Your ticket to chocolate heaven. I don't know what to classify this under, but it is really good.

 Chocolate Pavé recipe, adapted from Ready for Dessert by David Lebovitz
Ingredients:
115g unsweetened chocolate, chopped
115g bittersweet chocolate, chopped
227g unsalted butter
6 eggs, separated
200g sugar
A pinch of salt
Icing sugar, for dusting the cake
Melted bittersweet chocolate, for decorating the cake

Method:
1.  Preheat the oven to 350F/175C. Butter the bottom and sides of a 9-inch square cake pan, dust it with a bit of cocoa powder, then tap out any excess. Line the bottom of the pan with parchment paper.
2. In a large heatproof bowl, melt butter and both chocolates over a pan of simmering water, stirring occasionally until the mixture is melted and smooth. Remove the bowl from heat.
3. In a stand mixer fitted with the whip attachment(I used my handheld mixer), whisk egg yolks and 100g sugar on high speed until ribbon stage, about 5 minutes. Fold in melted chocolate mixture until well incorporated.
4. In a clean, dry bowl with a clean whip attachment, whisk the egg whites and salt on low speed until they form soft, wet peaks. Gradually beat in the remaining 100g sugar and continue whisking at high speed until stiff peaks form. Fold the egg whites into the chocolate mixture until there are no visible streaks of egg whites. Do not overfold.
5. Scrape batter into the prepared cake pan and smooth the top. Bake until barely set in the middle, about 35 minutes. The cake will rise as it bakes and form a slightly crackly top. Let cool for about 15 minutes.
6. Invert the cake onto a plate, peel off parchment and invert again. Let it cool completely. Dust the top of the cake with icing sugar and cut the cake into squares. Dip a fork in the melted chocolate and wave it back and forth over the cake, creating an abstract design on the top. Serve.

Butter Twists

 I can finally sit back, relax and take a deep breath without any worries. I can finally call this break that I've been given a real holiday, a holiday where I can do whatever I want(that's legal) without worrying about holiday homework(yea, what an oxymoron huh?). Well, unless you get me worrying over my O level results that will be out in about a month's time. *shudders* Don't remind me about that. But one of the best things about this holiday is that, I get to bake more!!!
This bread was made out of  necessity and because of my sister's incessant begging for me to replicate the herb bread that she fell in love with when we had breakfast in a hotel in Korea. The dough was pretty sticky and made a little mess, so be sure to flour your work surface often.
It's best to serve this bun with butter and jam, for it's a little lacking when eaten plain.

 Anytime Butter Twists, adapted from Fast Breads by Elinor Klivans
Ingredients:
3/4 cup milk
192g unbleached all purpose flour, plus more if dough is too sticky
2 tbsp granulated sugar
1/4 tsp salt
2 1/4 tsp active dry yeast
1 egg
113g cold butter, cut into 16 pieces
70g butter, melted
Seasonings(optional):
Sea salt
Black pepper
Sesame seeds
Oregano
Parmesan Cheese

Method:
1. Heat milk over medium heat to about 130F/54C.
2. In a large bowl, stir 128g flour, sugar, salt and yeast. Add the hot milk and stir to combine. Stir in the egg until blended.
3. In another bowl, sift in remaining flour. Scatter cold butter pieces on top. Using your fingertips, or a pastry blender, work the butter into the flour until flour-coated pea-sized pieces form. Stir the butter-flour mixture into the milk mixture until the flour is moistened and a sticky dough forms. You will see pieces of butter.
4. Cover the bowl with plastic wrap and refrigerate for 4 hours or up to 4 days.
5. Prepare 2 baking sheets. Remove half of the dough from the fridge.
6. On a lightly floured work surface, roll out the dough into a rectangle 10 by 4 inches and 3/8 inches thick. Pat the dough to make the edges even if necessary.
7. Brush the dough with 1tbsp melted butter. Sprinkle the seasonings you're using on the dough and press it lightly onto the dough.
8. Using a sharp knife, cut the dough lengthwise, into 10 by 1 inch strips.  Holding both ends of the strip, twist the ends until it forms a tightly twisted strip. Place it on the prepared baking sheet. Repeat with other strips.(As the dough was too sticky for me to handle, I just rolled the dough into a ball and placed it on the baking sheet.)
9. Brush the twists with some melted butter. Repeat with other half of dough if using.
10. Cover the twists lightly with plastic wrap and let rise until slightly puffed, 30 minutes. They will not rise much. At the same time, preheat your oven to 375F/190C.
11. Remove the plastic wrap and bake the twists for 20 minutes. Let it cool for 15 minutes. Serve.