Monday, August 11, 2014

Work catering #50: BICOTTI :D

WOw! I made it to 50 weeks catering for work~~ :) :) Doesn't feel like that long but it's been super fun! Hope there's 50 more weeks to go! haha I love experimenting and finding different recipes.

I still had a few packets of Oreos from last week's catering so after searching for Oreo recipes, I came across Oreo Biscotti!!! Biscotti has been on my To-Bake-List for ages!!! For some reason, I've always thought it would be hard to make :/ I was so WRONG! This is one of the easiest things I've made XD Especially because I can put everything in my stand mixer~~ hehe! So give it a go! :)

Oreo Biscotti
Recipe adapted from Mom Advice
Ingredients
1 cup caster sugar
1/3 cup (75g) butter, melted
3 eggs
2 tsp vanilla essence
3 cups plain flour
1 1/2 tsp baking powder
1/4 tsp salt
2 cups Oreo cookies, coarsely chopped

1. Preheat oven to 180oC. Line 2 baking trays with baking paper.
2. Mix sugar, butter, eggs and vanilla in large bowl until well blended. (You can throw everything in a large bowl and let the stand mixer do it's job :D)
3. Add flour, baking powder and salt. Mix well. Stir in chopped oreos.
4. Divide dough in half. Shape each half into 23cm loaf on prepared baking tray. Bake for 25-30 minute or until golden brown and toothpick inserted into centre comes out clean. Remove from oven and allow to cool for 10 minutes.
5. Cut each loaf into 15 slices about 1 cm thick. You can slice it thinner for a crunchier and thinner biscotti. Place slices flat on baking tray. Bake for another 8-10 minutes on each side or until lightly toasted on both sides. Cool completely on wire rack.
lots of biscotti!!
These would taste lovely with a cup of hot chocolate or tea or coffee! Or maybe you could drizzle them with melted chocolate or dip one end in chocolate ^__^

The next recipe is for peanut butter lovers again~ Although these weren't too peanut buttery for those who don't like peanut butter. Win win for both =p

Peanut butter chocolate chip cookies
Recipe adapted from Daily Delicious

Ingredients
100g salted butter
90g caster sugar
85g brown sugar
1 egg
1 tsp vanilla essence
1 1/4 tsp baking powder
200g plain flour
150g chunky peanut butter
70g chocolate chips

1. Preheat oven to 170oC. Line 2 baking trays with baking paper.
2. Beat butter until softened. Beat in sugar until light and fluffy.
3. Beat in the egg and vanilla until combined. Add in peanut butter and beat until combined.
4. Sift in the flour and baking powder. Pour in the chocolate chips and fold to combine.
5. Place teaspoonsful (or tablespoonsful if you want larger cookie) on baking tray. Bake for 15 minutes. Allow to cool then reduce oven temperature to 150oC and dry cooled cookies in the oven for 10 minutes.
Not super round~~
But yummy and peanut buttery and chocolatey ~
Going to do a LOT of baking next week =p will let you know more later~ so watch this space! happy baking!

Thursday, August 7, 2014

Work Catering #49: Oh Hello Oreo!

This week I stuck with an Oreo theme! Bought these cute mini oreos (they are about the size of a 10c coin!) and searched for some interesting Oreo recipes. First up are what I like to call "Inception cookies" - a cookie within a cookie ^_^ it was so funny seeing people's reaction when they bit into the choc chip cookie: "THERE'S AN OREO IN HERE!? AWESOME!!" xD

Mini Oreo Stuffed Chocolate Chip Cookies
Recipe adapted from Teenie Baker
Ingredients
1/2 cup (115g) butter, softened at room temperature
1/3 cup brown sugar
1/2 cup caster sugar
1/2 tbs vanilla essence
1 egg
1 3/4 cups plain flour
1/2 tsp baking powder
1/2 tsp salt
3/4 cup chocolate chips
30 mini oreos

1. Preheat oven to 180oC and line two baking trays with baking paper.
2. Beat butter and sugars in large bowl until pale and fluffy. Beat in eggs and vanilla, until well combined.
3. In a separate bowl, mix together the baking powder, salt and flour. Slowly add to the butter mixture and stir until full combined. Fold in the chocolate chips.
4. Take a teaspoonful of cookie dough and place on baking tray. Place one mini Oreo on top then cover with another teaspoon of cookie dough. Pinch the edges together, then roll into a ball using your hands.
5. Bake for 8-11 minutes or until golden.
they just look like normal cookies but wait till you see the surprise!
The next is a recipe that I've tried a few times (and somehow each time turns out different..) and this time I've used Oreos as the flavouring. I have also made it just plain and a layered one with Tim Tams which I will blog about another time XD

Oreo Japanese Cheesecake
Recipe adapted from All recipes

Ingredients
85g cream cheese
1/4 cup (60ml) milk
2 egg yolks
1/4 cup (55g) caster sugar, divided
2 egg whites
1/3 tsp cream of tartar
3 tbs plain flour
1 1/2 tbs corn flour
50g oreos, crushed (I used mini oreos)

1. Preheat oven to 175oC. Line 23cm round cake tin with baking paper.
2. Warm cream cheese and milk in small saucepan over medium-low heat. Stir occasionally until cream cheese is melted. Remove from heat and set aside.
3. In medium bowl, beat egg whites with cream of tartar until soft peaks. Gradually sprinkle in half of sugar and continue to beat to stiff peaks.
4. In a separate bowl, beat egg yolks and remaining sugar until light and fluffy. Fold in cream cheese mixture then sift in flour and corn flour. Stir until combined. Fold in egg whites and oreos.
5. Pour into prepared tin and place in larger baking tray. Place tray into oven and pour water into the baking tray until half way full. Bake for 20 minutes then reduce to heat to 150oC and continue to bake for 15 more minutes. Let cake cook before removing from pan. Refrigerate for a few hours before slicing.
Didn't rise as much as I would have liked...
but love the chunks of oreo and golden brown top :D
soft, fluffy clouds of oreo japanese cheesecake
I like Japanese cheesecake because it is really LIGHT!!! So you can eat multiple slices but feel like you haven't eaten much at all! hahahha



Tuesday, July 29, 2014

Work Catering #48: Addictive Cookies!!!

I don't know what the winning combination is or the secret ingredient but these cookies are SO ADDICTIVE! you CAN'T just stop at one! They have a lovely soft texture and are packed with chocolate chips!

The seminar at work was actually cancelled last minute so I had ALL these cookies left!!! Shared them with my colleagues and friends though! Had to.. otherwise I would have eaten them ALL!! XD
Double Chocolate Chip Swirl Cookies
Recipe adapted from Sally's baking addiction

Ingredients

Chocolate White chocolate Cookie dough
1/2 cup (115g) unsalted butter, softened to room temp
1/2 cup (100g) caster sugar
1/2 cup (100g) brown sugar
1 large egg
1 tsp vanilla essence
125g plain flour
57g cocoa powder
1 tsp baking powder
1/2 tsp salt
2 tbs milk
200g (1 cup + 2 tbs) white chocolate chips

Chocolate Chip Cookie dough
3/4 cup (170g) unsalted butter, softened to room temp
3/4 cup (150g) brown sugar
1/4 cup (50g) caster sugar
1 large egg
2 tsp vanilla essence
250g plain flour
2 tsp cornstarch
1 tsp baking powder
1/2 tsp salt
200g dark chocolate chips

1. Make the chocolate white chocolate chip cookie dough by creaming the butter and sugar together until light and fluffy.
2. Beat in egg and vanilla on high speed until combined.
3. In a separate bowl, combine flour, cocoa powder, baking powder and salt. Slowly mix it into the wet ingredients on low speed. The dough will be thick. Mix in the milk until combined then fold in white chocolate chips.
4. Make the chocolate chip cookie dough by creaming the butter and sugar together until light and fluffy.
5. Beat in egg and vanilla on high speed until combined.
6. In a separate bowl, combine flour, cornstarch, baking powder and salt. Slowly mix it into the wet ingredients on low speed. The dough will be thick. Fold in chocolate chips.
7. Cover both cookie doughs with foil and chill for at least 2 hour or up to 3 days.
8. Preheat oven to 180oC and line baking trays with baking paper. Roll 1 teaspoon of chocolate cookie dough into a ball. Roll 1 teaspoon of chocolate chip cookie dough into a ball. Press the two balls together and roll them into one large ball and place on lined baking tray. Repeat for each cookie.
9. Bake cookies for 10-12 minutes. Press a few extra chocolate chips into each cookie.

The other cookie that I made were these coco pops chocolate chip cookies. They are essentially a chocolate chip cookie with a nutella filling and coated in coco pops. They tasted SOOO GOOD when they came out of the oven because the coco pops had this crunch.. however the next day it was a little soft and stale =/ so recommended to eat fresh from the oven ^^"

Coco Pops Chocolate Chip Cookies
Recipe adapted from Coles catalogue
Ingredients
150g butter, softened at room temperature
1/3 cup (73g) brown sugar
1 egg
1/2 cup condensed milk
2 cups (300g) self raising flour
250g chocolate chips
3 cups coco pops
1/2 cup nutella

1. Preheat oven to 180oC and line 2 baking trays with baking paper.
2. Beat butter and sugar together until light and fluffy.
3. Add egg and condensed milk and continue to beat until well combined.
4. Stir in flour and chocolate chips.
5. Roll teaspoons of dough into balls and coat in coco pops. Place on baking tray, make a small indent and fill with nutella.
6. Bake for 15-20 minutes or until golden brown.
super crunchy cookies!
Just like a chocolate milkshake, only crunchy.. and a cookie =p hehe

Thursday, July 24, 2014

Pretty Pandan Pannacotta

This dessert was for a dinner "party" at my friend's house. She was cooking the mains and I was going to bring dessert. The theme was "asian" so I decided to go for a Malaysian/thai inspired pannacotta. The week before I had tried this AWESOME crepe cake at a Thai restaurant! It was a thai milk tea crepe cake with coconut icecream.. so good!!!
this was the cake! from Jinda Thai~ photo credit to Cut to the cheese
Pandan Pannacotta with Lychee jelly and Coconut cream
Ingredients
Pannacotta
2 cups coconut milk
1 cup thickened cream
1/2 cup sweetened condensed milk
4 tsp powdered gelatin
1/4 cup boiling water
1 tbs pandan essence
1 tsp pandan paste

Lychee jelly
450ml tin lychees
1 packet (85g) create-a-jelly (Aeroplane jelly brand)

Shredded coconut

1. Place cream, coconut milk and condensed milk in saucepan over medium heat. Stir till all combined.
2. Add 4 tbs boiling water to gelatin in small bowl and mix to form a gel. Add gelatin mix into cream mixture and stir till gelatin dissolved.
3. Reserve 1 cup of coconut mixture. Add pandan essence and paste into saucepan and stir until combined. Remove from heat and allow to cool slightly.
4. Pour into jug and pour into plastic glasses (~1/2 full). Drain canned lychees (reserving 200ml lychee juice) and cut each in half. Place 3 lychee halves into each glass and refrigerate for around 1 hour or until set.
5. Empty jelly powder into separate jug, and add 1 cup (250ml) boiling water. Stir and dissolve well. 
6. Add 200ml of lychee juice and stir well. Remove pannacotta from fridge (once set) and pour lychee jelly into each shot glass. Return back to fridge and allow to set.
7. Pour a layer of reserved coconut mixture into each glass.
7. Place shredded coconut on lined baking tray. Bake for around 10 minutes at 200oC or until toasted. Sprinkle coconut onto pannacotta and serve.


3 layered glass dessert :)
Everyone enjoyed the dessert (YAY!) only had a little problem with getting the pannacotta out of the stem of the glass =_=" haha! Pannacotta is really simple to make!! Especially if you do cheats version and leave it in the glass/bowl ^^"

Friday, July 4, 2014

Cinnamon Swirl Banana Bread~

Feel like some banana bread? Sometimes I have random cravings.. and hoping my bananas will quickly ripen! This is a delicious banana bread with a twist~ or should I say "swirl" hahha! Super quick and super easy :D

Cinnamon Swirl Banana bread
Recipe adapted from Sally's Baking Addiction

Ingredients
Banana bread
2 cups (250g) plain flour
3/4 tsp bicarb soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 cup (100g) brown sugar
60g unsalted butter, softened at room temperature
2 large eggs
1 1/2 cups ripe banana, mashed (about 3 bananas)
1/3g (80g) plain/vanilla yoghurt
1 tsp vanilla essence

Cinnamon Swirl
1/4 cup (50g) caster sugar
1 tsp ground cinnamon

Simple Glaze
1/2 cup (60g) soft icing sugar
1 tbs heavy cream

Chopped walnuts (optional)

1. Preheat oven to 180oC. Grease and line a loaf pan.
2. In a medium bowl, whisk together flour, bicarb soda, salt and cinnamon.
3. In a separate large bowl beat the brown sugar and butter on medium speed until well blended. Add eggs one at a time, beating well after each addition. Stir in mashed banana, yoghurt and vanilla. Slowly add the dry ingredients and mix with a wooden spoon - do not overmix. Batter will be thick.
4. Spoon half batter into prepared loaf pan. Sprinkle with cinnamon-sugar swirl ingredients. Top with remaining batter. Bake for 40-45 minutes or until skewer inserted in the center comes out clean. Cool in the pan for 15 minutes then remove and allow to cool completely on wire rack.
5. Make glaze by combining icing sugar and heavy cream. Add more icing sugar if needed to reach desired consistency. Drizzle over banana bread and top with some chopped walnuts (optional).
my not so cinnamon "swirl"

This banana bread is super moist! and the glaze gives it a nice sweetness :D

Thursday, June 26, 2014

Work Catering #47: Bacon week!

So apparently it's Bacon week in Australia this week (22 - 28 June). Who knew that something like this existed? Not me! But I looked it up and quite a few famous dessert places are producing bacon desserts! Such as a maple bacon zonut from Adriano Zumbo or Kevin Bacon flavoured gelato from Gelato Messina. It just so happened that I was watching Masterchef and was inspired by this dessert of Peanut Butter Mousse with Grilled Banana and Maple Bacon Crumb made by Emelia~ I also had some leftover bacon from home made brunch the other day (it was sooo good! post to come soon ^^) so decided to do something whacky!! So here's the recipe for my bacon inspired recipe!!!

Bacon and Maple Caramel Slice
Recipe adapted from Baker's corner and also inspired by Epic Millionaire's shortbread by SORTED Food

Ingredients
3 rashers of streaky bacon
1 cup (150g) plain flour
1/2 cup (110g) brown sugar
1/2 cup (40g) desiccated coconut
125g butter, melted
100g butter, extra
2 x 395g cans sweetened condensed milk
1/3 cup (80ml) maple syrup
200g dark chocolate melted
1 tbs vegetable oil
2 tbs maple syrup, extra

1. Preheat oven to 180oC and line a tray and a rectangle baking pan (20 x 30cm) with baking paper.
2. Place the bacon on baking tray and cook for 15 minutes, until very crispy, leave to cool.
3. Blitz the bacon in a food processor until resembles crumbs.
4. Combine flour, sugar, coconut and 3 tbs of bacon crumb in medium bowl. Add melted butter and mix well. Press mixture firmly into base of prepared pan. Bake for 15-20 minutes or until lightly browned. Allow to cool.
5. Place extra butter, condensed milk and syrup in medium saucepan. Stir over low heat until smooth. Pour over base and bake for 20-25 minutes until golden. Allow to cool.
6. Combine melted chocolate, oil and extra maple syrup until smooth. Pour evenly over slice. Sprinkle with remainder of bacon crumb.
Specks of bacon
the signage might have turned people off xP


The overall consensus was that the bacon flavour was not that pronounced... could do with a bit more bacon XD My other suggestion would add some salt flakes into the caramel for a "salted caramel" filling ^^

I also had limited time to bake so made this no bake fudge! Super quick and easy! Only need a microwave!

Cookies and Cream Fudge
Recipe adapted from Kirbie Cravings

Ingredients
1 packet (150g) Oreos, crushed into smaller pieces
3 cups (510g) white chocolate
1 can (395g) condensed milk

1. Line 23cm square baking pan with foil.
2. Combine chocolate and condensed milk in large bowl. Microwave for 30 seconds and stir. Microwave for another 30 seconds and stir until smooth and all chocolate melted.
3. Sprinkle half crushed Oreos across the bottom of the pan. Pour chocolate on top. Sprinkle remaining Oreos on the surface and gently press to flatten the surface.
4. Refrigerate for 4 hours or overnight until set. Cut and serve!
Lotsa Oreos!


looks like cookies and cream cheesecake xD

Hope you enjoy these super sweet and crazy recipes!!! Especially the bacon one! hehe.. can't wait to see what my next flavour combination will be!!

Tuesday, June 17, 2014

Work catering #46: Citrus week~

Winter has arrived!!! Time to stock up on vitamin C~ haha so decided to use citrus in my bakes this week! I've used orange and lemon as I have an abundant supply at home (we have a lemon tree ^^). Disclaimer: the vitamin C levels in these bakes are probably not enough to protect you from the flu or colds =p and the sugar probably outweighs the health benefits.. but HEY! they are tasty ^___^

Orange Zested Cranberry White Chocolate Bliss Bars
(I just realised I named all my photos wrong =_=")
Recipe adapted from Mels Kitchen Café

Ingredients

Blondies
113g butter
1 1/3 cups brown sugar
2 large eggs
1/2 tsp vanilla essence
1 tsp freshly grated orange zest
2 cups plain flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 tsp ground cinnamon
1/2 cup dried cranberries, coarsely chopped
113g white chocolate

Frosting and topping
250g cream cheese, softened at room temperature
3/4 cup soft icing sugar
1/4 tsp vanilla essence
2 tsp freshly grated orange zest
113g white chocolate, melted
1/2 cup dried cranberries, coarsely chopped

1. Preheat oven to 180oC. Grease and line rectangular (20x30cm) baking pan.
2. Melt butter in microwave. Stir in brown sugar until well combined. Whisk in eggs one at a time until combined. Stir in vanilla essence and orange zest.
3. Stir in the flour, baking powder, salt and cinnamon until well combined. Fold in the cranberries and white chocolate.
4. Spread batter evenly in prepared pan. Bake for 15-20 minutes, until toothpick inserted in the center comes out clean. (Be care not to overbake... I think I may have). Allow to cool completely in pan.
5. For frosting, beat cream cheese and icing sugar together using electric mixer until light and fluffy. Mix in vanilla and half the white chocolate.
6. Spread frosting on cooled bars. Sprinkle with cranberries and orange zest then drizzle with remaining white chocolate over the top. Refrigerate until chocolate is set.

having fun drizzling the white choc
new style of cut! the triangle!
should be "zested orange" T_T
Lovely colours... of autumn! hehe
Lemon Lemonies
Recipe adapted from Bakerella
Ingredients
1 cup plain flour
1 cup caster sugar
1/4 tsp salt
1/4 tsp baking powder
1 tbs lemon zest
3/4 cup (170g) butter, melted and cooled
2 eggs
3 tbs lemon juice
1 tsp vanilla

Icing
1 1/2 cups soft icing sugar
2 tbs lemon juice
1 tsp lemon zest

1. Preheat oven to 180oC. Grease and line 23x23cm square pan.
2. Mix flour, sugar, salt, baking powder and zest together with whisk.
3. Add melted butter, lemon juice, eggs and vanilla and stir until completely combined.
4. Pour into prepared pan and bake for 20-25 minutes or until skewer inserted into the center comes out clean. Remove from oven and cool.
5. For lemon icing, sift icing sugar in medium bowl. Add lemon juice and zest and mix. Add enough water until you reach smooth consistency. Pour over lemonies and let rest until icing sets. Place in the fridge to speed things up.
6. Cut into small bite size pieces and enjoy~
I like the light and crumbly texture~
bite size lemonies!
with zesty icing!!
So hope you are all well and staying away from catching colds! I still have so many recipes to blog about!!!
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