la gastronomie

Chocolate Mini Muffins

15 Nov 2010 Leave a Comment

by Jedidiah in Cakes & Muffins

So, the kids are having some party in school tomorrow. There’s something about eating more than 3 mouthfuls of cake in extreme humidity that doesn’t seem all too appetizing. Hence, I’ve opted to give mini bites. This is super easy, Joshie and Ariel made these, and in the meantime we are totally smitten by the newest addition to our family – a stone gray KitchenAid Artisan Stand Mixer. *all smiles*

Muffins au Chocolat Faites par les Enfants

Ingredients :
2 eggs
3/4 cup sugar
1 cup AP Flour
6 tbsp unsweetened cocoa
2 tsp baking powder
1 tsp vanilla powder
2/3 cup milk
2/3 oil

(optional)
2 oz mini white chocolate chips
2 oz mini semi sweet chocolate chips

To Do:
1. Preheat oven to 180C.
2. Beat eggs and sugar till light and creamy.
3. Mix in flour, cocoa, vanilla powder and baking powder.
4. Add milk.
5. Fold in oil.
6. Add in flour dusted choco chips.
7. Place into muffin tin.
8. Bake for 15min, administer skewer test.

Yields 72 very mini muffins and 2 very proud kids.

Orange-Chocolate Marble Chiffon Cake

02 Nov 2009 Leave a Comment

by Jedidiah in Cakes & Muffins

Ingredients

9 egg yolks
1 cup sugar
½ cup corn oil

1 cup all-purpose flour
2 tsp baking powder
½ tsp salt

80ml milk
3 tbsp cocoa powder

100ml orange juice

10 egg whites
1 tsp cream of tartar

Method

1. Preheat oven at 350F
2. Beat egg whites with cream of tartar until stiff
3. Combine egg yolks, sugar and corn oil – mix well
4. Double sift flour, baking powder and salt
5. Add flour mixture to egg yolk mixture – mix well
6. Separate mixture into 2 parts
7. Combine well milk with cocoa. Add to one portion. Mix well.
8. To the other, add orange juice. Mix well.
9. Half egg white mixture. In corporate into both mixtures.
10. Alternate orange and chocolate mixtures into an ungreased chiffon cake tin.
11. Use a skewer and create swirls through the mixture.
12. Bake for 45-50min or till cake springs back when touched
13. Invert the cake tin to cool before removing cake

Chocolate Chiffon Cake

02 Nov 2009 Leave a Comment

by Jedidiah in Cakes & Muffins

Ingredients

4 egg yolks
1/2 cup sugar
1/4 cup corn oil

1/2 cup all-purpose flour
1 tsp baking powder
pinch of salt

80ml milk
3 tbsp cocoa powder

5 egg whites
1/2 tsp cream of tartar

Method

1. Preheat oven at 350F (180C)
2. Beat egg whites with cream of tartar until stiff
3. Combine egg yolks, sugar and corn oil – mix well
4. Double sift flour, baking powder and salt
5. Add flour mixture to egg yolk mixture – mix well
6. Combine cocoa with milk
7. Fold in egg white mixture
8. Pour into an ungreased chiffon cake tin, bake for 45-50min or till cake springs back when touched
9. Invert the cake tin to cool before removing cake

Triple Citrus Cheesecake

23 Aug 2009 Leave a Comment

by Jedidiah in Cakes & Muffins

Perfect with morning coffee on a bright summer morning.

Ingredients :
1/2 cup graham cracker crumbs
1 tbsp sugar
1/4 stick butter, melted

8oz cream cheese
1/4 cup sugar
1 tbsp AP Flour
1 egg
1 tbsp lemon juice
1 tbsp orange juice
1 tbsp lime juice
1 tsp lemon zest
1 tsp orange zest
1 tsp lim zest

To Do:
1. Combine cracker crumbs, sugar and butter. Press firmly to the bottom of pan.
2. Bake at 325F for 10min.
3. Cream cheese and sugar.
4. Add Flour.
5. Add egg.
6. Stir in remaining ingredients. Pour over crust.
7. Bake at 350F for 40min, or until center is almost set.
8. Cool and refrigerate overnight.

Simple Sponge Cake

23 Aug 2009 Leave a Comment

by Jedidiah in Cakes & Muffins

My mom calls this the “4-4-4-4 Sponge Cake”.

Ingredients :
4 eggs
4oz sugar
1tsp ovallett
4oz AP flour
1tsp baking powder
4oz butter, melted
1tsp vanilla

To Do:
1. Beat eggs, sugar and ovallett until it is white and creamy; doubling in size.
2. Sift flour and baking powder.
3. Fold into egg mixture.
4. Stir in butter and vanilla.
5. Pour into baking tin* .
6. Bake at 350F for 40min or until golden.

* I used a muffin tin, and baked for 20min.

Orange Marmalade Cheesecake

05 Feb 2009 Leave a Comment

by Jedidiah in Cakes & Muffins

Ingredients :
8oz cream cheese
1/3 cup sugar
1/3 cup marmalade
2 eggs
Zest of 1 orange
1/2 tsp orange essence (optional)
1 ready-made graham cracker crust
Fruits for topping

To Do:
1. Cream cheese and sugar.
2. Add eggs one at a time.
3. Add marmalade, orange zest and essence.
4. Pour into crust. Bake at 350F for 45min.
5. Remove and cool completely, refrigerate at least 6hrs.
6. Decorate, and serve.

Apple Pumpkin Muffins

22 Jan 2009 Leave a Comment

by Jedidiah in Cakes & Muffins

Ingredients :
2 1/2 cup AP Flour
2 cups sugar
1 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt

2 eggs
1 1/2 cup pumpkin puree*
1/2 cup oil

3 skinned and cubed apples

To Do:
1. Combine dry ingredients, set aside.
2. Combine wet ingredients, add into dry mixture. Do not overmix.
3. Fold in apples.
4. Bake at 350F for 35min.

* 2 cups raw pumpkin, cubed. Steamed for 20min and pureed.

Simple Cheesecake

08 Dec 2008 Leave a Comment

by Jedidiah in Cakes & Muffins

No mysteries.

Ingredients:
12oz cream cheese
1 cup sugar
2 eggs
1 tsp vanilla
1 ready-made graham cracker crust
Your choice of fresh fruit

To Do:
1. Cream cheese and sugar.
2. Add eggs, one at a time.
3. Add vanilla.
4. Pour mixture into crust.
5. Bake at 350F for 45min.
6. Cool and chill overnight.
7. Garnish with fresh fruit before serving.

Marbled Cheesecake

08 Dec 2008 Leave a Comment

by Jedidiah in Cakes & Muffins

Ingredients:
12oz cream cheese
1/2 cup sugar
2 eggs
1/2 cup semi-chocolate chips melted
1 ready made Oreo crust

To Do:
1. Cream cheese and sugar till fluffy.
2. Add eggs, one at a time.
3. Divide into half, adding chocolate into one half.
4. Alternate chocolate and cheese dollops into Oreo crust.
5. Use a chopstick to create the marbling effect.
6. Bake at 350F for 45min.
7. Leave to cool for 1hr and chill, preferably overnight.

Too easy, right?