Thursday, November 20, 2014

orange-pecan-spice pound cake

The Cake Slice Bakers are baking from a new book this month! For the next year, we shall be baking from Southern Living's "The Southern Cake Book". To say that I am totally excited about this book will be an understatement. The book is full of one delicious looking cake after another!

This also marks the beginning of my second year with the Cake Slice Bakers. Initially I thought I would commit for a year's worth of baking but it has been such a great experience that I decided to continue baking with the group for another year. I love the fact that I get "pushed" to bake something that I would never have otherwise tried.
We were given 4 cakes to choose from, and I picked this Orange-Pecan-Spice Pound cake for two reasons. The first being that I was really attracted by the flavor profile of the cake - all that fruit and spice combination really reminds me of Christmas. Indeed, this will be a fantastic cake to bake for Christmas if you are after a non-boozy Christmas cake!

The second reason was that I have a bag of pecans sitting in the fridge. As you know, I am not a big fan of nuts so this is a great way to use 'em up!
If you are keen to give this cake a try, here are the step-by-step baking instructions.

Chop then toast the pecans on a tray in an oven at 200°C for about 5-10 minutes until they are slightly brown. You must keep an eye on the nuts because they burn easily.
Butter or grease a tube pan and layer about 2/3 of the pecans at the base. Set this aside.
In a mixing bowl, beat together butter and sugar until the mixture turns light and fluffy.
Add the eggs, one at a time and beat after each addition until the eggs are incorporated.
Add the flour/salt and the milk in the sequence flour-milk-flour-milk-flour. Do not over beat.
Finally, add the spices, extracts and the remaining pecans.
Spoon the batter on top of the pecans in the tube pan.
Smooth the top with a spatula. Lift the pan about 10 cm off the table and drop it onto the table. Repeat a couple of times.
Bake at 150°C for 1 hour 30 minutes (start checking after 1 hour), or until a skewer inserted into the cake emerges cleanly.

NOTE: I halved the quantities and baked my cake in a 18 cm (7") tube pan at 150°C for about 1 hour.

Once the cake is done, allow it to cool in the pan for 20 minutes before removing it and placing it (pecan-side up) on a wire rack. Brush the cake with the orange syrup.
While the cake is baking, make the orange syrup by adding orange juice, sugar and orange zest into a heavy-bottom saucepan. Cook over medium high heat, stirring constantly until all the sugar has melted.
Bring this to a boil, then turn the heat off. Set this aside to use after the cake has been removed from the pan.
This is a very moist cake. It really reminds me so much of Christmas.
Yes, that time of the year is coming and I am entertaining thoughts of getting the tree out of the storeroom. Hmm. :)

RECIPE
Orange-Pecan-Spice Pound Cake (Serves 12-16)
Adapted from "The Southern Cake Book" by Southern Living

Ingredients:
For the cake:
2 cups (256g) finely chopped pecans, toasted and divided
2 cups (450g) unsalted butter, softened
3 cups (600g) sugar - I reduced this by 66%
6 large eggs
4 cups (500g) plain flour
1/8 teaspoon salt
3/4 cup (180ml) milk
2 tablespoons grated orange zest 
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon (5ml) vanilla extract
1 teaspoon (5ml) lemon extract
1 teaspoon (5ml) orange extract
1/2 teaspoon ground cloves

For the orange syrup:
1/2 cup (120ml) freshly squeezed orange juice
1 cup (200g) sugar - I reduced this by 50%
Zest of an orange

NOTE: I halved the quantities and baked my cake in a 18 cm (7") tube pan at 150°C for about 1 hour.

Method:
For the cake:
1. Chop then toast the pecans on a tray in an oven at 200°C for about 5-10 minutes until they are slightly brown. You must keep an eye on the nuts because they burn easily.
2. Butter or grease a tube pan and layer about 2/3 of the pecans at the base. Set this aside.
3. In a mixing bowl, beat together butter and sugar until the mixture turns light and fluffy.
4. Add the eggs, one at a time and beat after each addition until the eggs are incorporated.
5. Add the flour/salt and the milk in the sequence flour-milk-flour-milk-flour. Do not over beat.
6. Finally, add the spices, extracts and the remaining pecans.
7. Spoon the batter on top of the pecans in the tube pan.
8. Smooth the top with a spatula. Lift the pan about 10 cm off the table and drop it onto the table. Repeat a couple of times.
9. Bake at 150°C for 1 hour 30 minutes (start checking after 1 hour), or until a skewer inserted into the cake emerges cleanly.
10. Once the cake is done, allow it to cool in the pan for 20 minutes before removing it and placing it (pecan-side up) on a wire rack. Brush the cake with the orange syrup.

For the orange syrup:
1. Make the orange syrup by adding orange juice, sugar and orange zest into a heavy-bottom saucepan. Cook over medium high heat, stirring constantly until all the sugar has melted.
2. Bring this to a boil for 1-2 minutes (keep an eye on it), then turn the heat off. Set this aside to use after the cake has been removed from the pan.

Always a pleasure to be baking with


pork, prawns and carrot pot stickers | guo tie 锅贴

Pot stickers!!

I love!

I love!

I made pot stickers the other week and I posted an update about how my hands and legs and kar chng (butt) were aching like mad after wrapping about 100 pot stickers. It was really funny because I got quite a few responses and they were all roughly the same - OMG!! I can eat MANY of these in one sitting!!
What is it about pot stickers? Is it because they are so darn tasty? Or is it because they are pretty tiny so one can eat so many at once? Or maybe it just has flavors that appeal people from all over? I mean after all, many countries have their own versions of dumplings.

Today I am sharing a simple pot sticker recipe. You can use virtually anything to make pot stickers - from pork to chicken to lamb or beef mince; most seafood, as long as they are chopped into small pieces and any type of vegetables as long as they are shredded or cut thinly.

Start by placing all the ingredients into a large bowl.
Add grated ginger and sauces.
Stir until well combined.
To wrap the pot stickers, place about a tablespoon or the filling on the middle of a piece of wrapper.
Wet the edges with a little water, fold in half and pinch gently to seal.
Wet the edges of the dumpling on one side. Place your fingers at the middle and gather the edges, pinching as you pleat.
To make the dipping sauce, combine soy sauce, rice vinegar and minced garlic in a bowl. Set this aside.

To cook the pot stickers, place a little oil in a non-stick frying pan. Fry the bases of the pot stickers until they turn brown.
Add water and quickly cover with a lid. Allow the pot stickers to steam until the meat is cooked through, about 5-7 minutes.
Serve the pot stickers immediately with the dipping sauce.
Enjoy!

And don't forget to make extra because they freeze REALLY well! :)

RECIPE
Pork, Prawns and Carrot Pot Stickers | guo tie 锅贴 (Makes about 30)

Ingredients:
300g minced pork (or chicken)
1/2 carrot, shredded
150g prawns, chopped
6 water chestnuts, finely diced
1 spring spring onion, chopped
1 egg white

To wrap:
1-2 packets store-bought dumpling skin
some water

For the marinade:
1 piece ginger (about 1-inch/ 2.5cm), grated
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1/4 teaspoon white pepper

For the dipping sauce:
1/3 cup (80ml) soy sauce
2 1⁄2 tablespoons (37.5ml) rice vinegar
I piece (about 2cm) ginger, julienne
chili oil (optional)

Method:
1. Combine all the ingredients in a bowl.
2. Mix well to combine.
3. To wrap the pot stickers, place about a tablespoon or the filling on the middle of a piece of wrapper.
4. Wet the edges with a little water, fold in half and pinch gently to seal.
5. Wet the edges of the dumpling on one side. Place your thumbs and fingers at the middle and gather the edges, pinching as you pleat.
6. To make the dipping sauce, combine soy sauce, rice vinegar and minced garlic in a bowl. Set this aside.
7. To cook the pot stickers, place a little oil in a non-stick frying pan. Fry the bases of the pot stickers until they turn brown.
8. Add water and quickly cover with a lid. Allow the pot stickers to steam until the meat is cooked through, about 5-7 minutes. If frozen, steam an additional 3-4 minutes.
9. Serve the pot stickers immediately with the dipping sauce.

I went to Ikea the other day to get a bed for my little girl and Christmas decorations are already being sold! Yes! It is THAT TIME OF THE YEAR to eat, drink and be merry! Are you getting excited? :)

Are you planning to cook anything special for this Christmas???  Or maybe start baking batches of delicious Christmas goodies? For Christmas 2014, Yen from Eat your heart out, Zoe from Bake for Happy Kids and yours truly, Diana from Domestic Goddess Wannabe and  are cooking and celebrating for the whole month of December 2014 starting on 1st December. Join us and remember to link your post with us if you are cooking something special for your Christmas celebration.


Wednesday, November 19, 2014

triple chocolate brownie cookies

I made three types of cookies a couple of weeks ago. Strangely, they have all disappeared.

It is bizarre. It's like I live with a bunch of cookie monsters.

Oh well, I can always make more cookies.
The LAM requested for chocolate cookies. So today, I made a batch of triple chocolate brownie cookies. These cookies are very very chocolaty, so if you are not a chocolate fan, look away now.

The thing about cookies is that they are really really simple to put together. I love one-bowl bakes.

Here are the instructions on how to make these cookies.

In a mixing bowl, cream together butter and sugar until the mixture turns light and fluffy.
Add the egg and vanilla extract. Mix until combined.
Add the cocoa/flour mixture in two batches and mix until just incorporated.
Add the chocolate chips and pulse just to distribute evenly.
Chill the cookie dough for at least 2 hours. Why? See here.
Use a cookie scoop (or roll the dough to make little balls) to dish the cookies onto the baking trays.
Flatten the tops lightly with your fingers.
Bake at 175°C for 8-10 minutes. Allow the cookies to cool for 5-10 minutes on the baking trays before transferring them onto a wire rack to cool completely.
Aden really liked these. The exterior is crunchy while the interior is soft, like a brownie.

I loved the deep, deep chocolate flavor! :)

RECIPE
Triple Chocolate Brownie Cookies (Makes 15-16 large cookies)
Adapted from laurenslatest

Ingredients:
1/2 cup (113.5g) unsalted butter, softened
1 cup (200g) granulated sugar - I reduced this by 50%
1 egg
1 teaspoon (5ml) vanilla extract
1 cup (125g) plain flour
1/2 cup (59g) unsweetened cocoa powder - I used Valrhona
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (76g) white chocolate chips
1/2 cup (76g) mini semi sweet chocolate chips

Method:
1. In a mixing bowl, cream together butter and sugar until the mixture turns light and fluffy.
2. Add the egg and vanilla extract. Mix until combined.
3. Add the cocoa/flour mixture in two batches and mix until just incorporated.
4. Add the chocolate chips and pulse just to distribute evenly.
5. Chill the cookie dough for at least 2 hours. Why? See here.
6. Use a cookie scoop (or roll the dough to make little balls) to dish the cookies onto the baking trays. Flatten the tops lightly with your fingers.
7. Bake at 175°C for 8-10 minutes. Allow the cookies to cool for 5-10 minutes on the baking trays before transferring them onto a wire rack to cool completely.


Tuesday, November 18, 2014

blueberry-orange bundt cake

If you like the moist and somewhat denser cakes, I have the cake for you.

See, apart from cheesecakes, the LAM and I have completely different preferences when it comes to cakes. One of his favorite cakes is a very dense but very moist Christmas fruit cake. Whenever Christmas comes around, he has a really hard time convincing himself that he should not buy 10 boxes of fruit cake.

I, on the other hand, prefer light and fluffy cakes like a chiffon. So since it is my turn to host Bake #44 from The Home Bakers' list of bakes from Lou Sibert Pappas' "Coffee Cakes"  organised by Joyce from Kitchen Flavours, I selected this particular cake because I figured it was time to make something I know the LAM will probably like!
As you can see, the cake does not disappoint. It is definitely rich, and dense and moist.

So if you also like cakes like this, here are the step-by-step instructions on how to make this cake.

Cream together butter and cream cheese in a mixing bowl.
Grate the zest of an orange and add this to the sugar.
Add this to the butter/cream cheese mixture and mix until the mixture is light and fluffy.
Add the eggs, one at a time, and beat to combine after each addition.
Add the dry ingredients (flour + baking powder + baking soda + salt) and the wet ingredients (orange juice + yogurt) in the sequence dry-wet-dry-wet-dry.
Add the blueberries and pulse just to incorporate.
Pour the batter into a greased (and floured, if you wish) bundt pan.
Bake at 170°C for 50 to 55 minutes, or until a skewer inserted into the cake emerges cleanly. Allow the cake to cool in the pan for 10-15 minutes before inverting the pan and unmolding the cake. Cool the cake completely on a wire rack.
If you wish, you can dust icing sugar on the cake before serving, but I am not a huge fan of sugar so I skipped that.
The LAM ate most of this cake. He really liked it!

RECIPE
Blueberry-Orange Bundt Cake (Serves 12-16)
Adapted from Lou Sibert Pappas' "Coffee Cakes"

Ingredients:
8oz (225g) cream cheese, at room temperature
4oz (113.5) unsalted butter, at room temperature
1 1/2 cups (300g) caster sugar - I reduced this by 50%
1 tablespoon grated orange zest - I used the zest of one orange
5 large eggs
2 2/3 cups (333g) plain flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup (60ml) freshly squeezed orange juice
1 cup (240ml) plain yogurt - I used Greek yogurt
1 1/2 cups fresh or frozen blueberries - I used 1 1/2 punnets of frozen blueberries
Icing sugar for dusting - I omitted this
Method:
1. Cream together butter and cream cheese in a mixing bowl.
2. Grate the zest of an orange and add this to the sugar.
3. Add this to the butter/cream cheese mixture and mix until the mixture is light and fluffy.
4. Add the eggs, one at a time, and beat to combine after each addition.
5. Add the dry ingredients and the wet ingredients (orange juice+yogurt) in the sequence dry-wet-dry-wet-dry.
6. Add the blueberries and pulse just to incorporate.
7. Pour the batter into a greased (and floured, if you wish) bundt pan.
8. Bake at 170°C for 50 to 55 minutes, or until a skewer inserted into the cake emerges cleanly. Allow the cake to cool in the pan for 10-15 minutes before inverting the pan and unmolding the cake. Cool the cake completely on a wire rack.
9. If you wish, you can dust icing sugar on the cake before serving.

Do check out my fellow bakers' interpretation of this gorgeous cake by clicking on the badge below!

I am also sharing this post with Cook Your Books, organised by Joyce from Kitchen Flavours.