stressed spelled backwards is DESSERTS(:

IM BACK! :D

2008-11-29T21:05:00.006+08:00

BACK! from my looooong blogging hiatus! :D just some pictures to show that yes i AM still baking (:

im now selling cookies, muffins, cakes, log cakes, cny goodies..personalized cakes and all (: click on the PRICE LIST on the left for more info! (:

made these double chocolate cookies today ;) [ORDER NOW!]

butter cookies..yum~

my favourite...OATMEAL RAISIN :D

almond cookies :D (sorry for the blur photo ><)

Cashew Butter cookies :D

Chocolate Muffins(:

Pound Cake!

More of my fave...

BROWNIE with ice cream and some maple syrup...mhmmm..sinfully good :D

PRICE LIST

2008-11-29T20:26:00.007+08:00

PRICE LIST

(cheaper by the dozen ;) )

Please E-mail dorying@gmail.com or leave a comment to place your orders!(: (at least 1 day in advance). Leave your name, contact number and order and I will get back to you asap! Thanks (:

X'MAS SPECIAL~!

LOG CAKE (chocolate flavour unless otherwise specified) at $25 each! Grab one to celebrate the festive season! (:

COOKIES(:

Flavours Available: Double Chocolate, Chocolate Chip, Peanut Butter, Oatmeal Raisin, White Chip Macademia, Cashew Butter, Pistachio Chocolate, Almond Cookies...Special requests are also accomodated at no extra charge*...if you can imagine it, I will try my best to create it to suit your taste! :)

3 cookies: $2.40
6 cookies: $4.60
12 cookies: $9.00

MUFFINS!

Flavours available: Hershley's Chocolate Muffins (with extra chocolate upon request with no extra charge), Banana Muffins, Peanut Butter Muffins...just like my cookies, special requests* are welcome (:

3 muffins: $6
6 muffins: $11.70
12 muffins: $23.20

BROWNIES :D

Flavours available: Classic Chocolate Brownie, Almond Brownie, Low Fat Brownie, Peanut Butter Brownie..etc. Special requests* and orders are warmly welcome :)

3 brownies: $4.50
6 brownies: $8.40
12 brownies: $16.60

CAKES/PIES/STRUDELS/WHATEVER FITS YOUR CRAVING!

My cakes are 100% tailor-made to YOUR needs and requests. Ranging from ordinary cakes to cheesecakes, etc. Prices vary with type of cake and dimensions...free wordings, candle and knife (:

COMING UP: CHINESE NEW YEAR GOODIES! yummm(:

*Minimum order of 12 cookies/6 muffins/12 Brownies for special orders(:
**Free Delivery with minimum order of $30
For orders below $30:
Delivery Fee: (to MRT stations)
To anywhere between Boon Lay-Tanjong Pagar, Jurong East-Dhobby Ghuat

Anywhere between Raffles Place-Pasir Ris/Changi Airport, City Hall to Marina Bay and North-East Line Stations: $5

For delivery to home: $20 (as I do not have my own transport)

2007-07-09T22:11:00.001+08:00

YAY!!!! i managed to get my memory card out of my laptop (stupid me got it jammed into it few weeks back heh) and so I'm uploading the pictures and recipes of my previous ventures(:

Scones (made them twice(:)

Makes 15 scones

Ingredients:

1 3/4 cups all purpose flour

2 tablespoons baking powder

3 tablespoons granulated sugar

4 tablespoons of COLD butter

1 egg

1/2 teaspoon salt

milk

Preparation:

Preheat oven to 220 degrees C
Mix flour and baking powder in a bowl.
Rub in cold butter until mixture resembles fine breadcrumbs.
Stir in sugar and salt.
Break egg in a measuring cup and mix with folk.
Pour enough milk to the egg to measure 1 cup.
Pour the egg and milk mixture into the flour mixure a little at a time, mixing lightly until the dough just comes together. (You may not use all the liquid)
Gather mixture and place on lightly floured surface. Knead util it all holds shape.
Flatten until approximately 1/2 inch thick.
Cut into rounds with biscuit cutter and place on greased baking pan/sheet.
Lightly gather remaining dough and repeat cutting.
Brush the tops of the dough with the remaining milk+egg mixture.
Bake for 10mins or until pale golden in colour. Serve(:

Oreo Cheesecake(:

2007-07-09T15:52:00.000+08:00

I took out my violin to play again today(((: It sounded erm. terrible to say the least but I was like heck. I just felt like making some noise. After a few rusty attempts at one of my favourite pieces which you can just simply play on and on without stopping (ah, the beauty of Baroque's never ending melodies(:) Bach's Violin Partitia Number 2, Allemande. Anyway, I added in the link so you could have an idea of this lovely piece(:

Click HERE to listen!(:

OH YES, true to my word, I made the much-anticipated Oreo Cheesecake yesterday!(: It turned out quite delicious except for the fact that my tools arent exactly cut out for making such a cake. But nonetheless the cake turned out fine(: My mom said IF fate prevails she'll get me one of those huge food processors *grins* Can't wait!!(:

PS: Andris asked me how much was a cup in grams today and I think (according to experience) it should measure to 200grams(: Thanks for asking!(:

Oreo Cheesecake!(:

Ingredients:

Crust:

2 rows of "Oreos" (I used a cheaper substitution for this heh.) 32 cookies.

50g butter, melted

Filling:

1 1/4 cup white sugar

3x 250g Philadaphia Cream Cheese

2 tablespoon All-Purpose Flour

4 eggs

1/3 cup whipping cream

1 cup sour cream (approximately 200ml)

1 teaspoon vanilla essence

16 crushed oreos (1 row)

Preparation:
Crust:

Imitation Oreos! Heh.

Preheat oven to 220 Degrees C
Melt butter in Microwave for 1min
Using a food processor, ground the 32 Oreos

Mix in the butter

Spread on the pan with a ceramic spoon

Bake for 5-10mins or until Oreo smell fills the room ((:
Take out and cool on wire rack.

Mixture:

Preheat oven to 180 Degrees C (Different from earlier)
Crush 15-16 Oreos and set aside.

Beat cream cheese and sugar.

The one on the left (Spread) is slightly cheaper and it's reduced fat!!(:

Add in flour, vanilla essence, sour cream and whipping cream. Blend well.

Kudson Light Sour Cream!(:

Whipping Cream(:

(Sorry for rotating the pictures! Heh.)

Add in the eggs and blend well.
Pour into a large mixing bowl and whisk in the crushed oreos.

Well-mixed mixture.(:

Pour mixture into the prepared crust.

(There should be more than enough mixture)

Bake for 55-60mins! (The moment the cake starts browning, take out and cover with a layer of Aluminium foil to prevent burning of the top(: This is usually after 40-45mins!)

I kapooked the cake last min heh. :P

Place on wire rack to cool before transferring to refrigerator.
Refrigerate for at least 4hours.
When ready to eat, loosen the sides of the cake from the pan first (It is a MUST!)
Enjoy!!(:

Can't wait to let my 3 BEAUTIFULS enjoy tomorrow!!(:

2007-07-07T14:52:00.000+08:00

HAPPY GREEN/EARTH DAY PEOPLE!!(: it's 070707 today haha(: Snacking on Walnuts are sinful I'm telling you...been eating so much these days that I feel damn guilty heh *sheepish smile* Last night (or rather in the wee hours of this morning) Gail called to tell me she ran out of baking soda for her chocolate cake! Haha, and I managed to convince her that she might come up with a new recipe for chocolate KUEY instead :P Just kidding, Gail!(:

Oh well, since I told myself I shall only make my Oreo cheesecake tomorrow, I couldn't resist but make this Rum balls(: Phektra has been asking me for some non-baked recipes and here they are! (Although the walnuts do actually need some toasting) These are perfect for those coming of legal age to drink (i.e. 18) Well, enjoy!(:

Rum Balls

Makes 25 balls

Ingredients:

Rum Balls:

1 1/2 cup walnuts (or pecan nuts/halzelnuts/almonds)
1/4 cup Koko Krunch breakfast cereal

1 cup Jacob's Oatmeal Biscuits

1/2 white sugar

2 tablespoons unsweetened cocoa powder

2 tablespoons honey/corn syrup

1/4 cup rum

Garnish:

1/2 cup icing sugar/ground nuts

Preparation:

Preheat oven to 180 degrees C (Not needed if using toaster oven)
Toast walnuts for 8mins or until lightly brown and fragrant. Cool nuts under fan.

Meanwhile...

Using a food processor, process Koko Krunch and Jacob's Oatmeal Biscuits until finely ground. (Note: Wafers, Gingerbread cookies, shortbread, other biscuits may be used(:)

Take out mixture and place in a bowl.
Meanwhile, if your honey if refrigerated, you may wish to "thaw" it by placing in a small bowl of tap water so it's easier to handle.

honey in a bowl(:

When the walnuts are cooled, place tem into the food processor and process until finely grounded.

Finely grounded walnuts(:

Mix the walnuts with the earlier biscuit mixture.
Add the white sugar and cocoa powder and mix well.

Add in the Rum and honey and mix well.

Shape into 1-inch balls and roll them in icing/confectioners' sugar/grounded nuts.

I used confectioners' sugar for mine(:

Put in the refrigerator to chill and serve.

PS: These can be stored in an airtight container in the refrigerator and taste best after a couple of days as the flavour will mingle!(:

Cashew Butter Cookies

2007-07-05T13:48:00.000+08:00

Didn't go to school today cause I wasn't feeling well... ): But thanks to the looooong sleep I had, I'm feeling tons better already(: I've been having the itch to bake these cashew butter cookies since goodness knows when and I finally did it!(: They turned out LOVELY...much to my delight(: Was super tempted to make oreo cheesecake actually BUT my sister finished up the oreo cookies at home AND i realized I didn't have enough cream cheese (and I bought whipped cream for no reason too) YUP! so cheesecake'll have to wait till...? :X

Oh ya, feedbacks for my pastachio hearts were really positive(: My mom said they tasted like Famous Amos (*cough* too big a compliment actually) and brought some to give one of the doctors for his birthday. He apparently enjoyed it very much and that in itself is a really really big encouragement for me(: Motivated, I decided to make these cookies today for my friends and family to enjoy! Yay!(:

Cashew Butter Cookies

Makes 16

Ingredients:

Dough:

3/4 cup cashew nuts

1/3 cup granulated (white) sugar

50g butter

1 egg yolk

1 tablespoon milk

1/4 teaspoon baking soda

1/4 teaspoon vanilla extract

1/2 cup all-purpose flour

Outer layer:

1 egg white, beaten

3/4 cup finely chopped cashews

1/8 cup granulated sugar

PS: 180g of Camel Salted Cashews gives 1 1/2 cups of cashew nuts(:

Preparation:

Dough:

Pour 3/4 cup cashew nuts into food processor/blender and process it to a smooth paste.

Half of this 180g packet gives exactly 3/4 cup of nuts!(:

Cashew nut paste!(:

Add in sugar, butter, egg yolk, milk, baking soda and vanilla extract.

Process until well mixed.
Add in flour.
Cover the dough and refrigerate for 30mins.

Put the dough into the fridge for 30mins(:

In the meanwhile...

Preheat the oven to 180 degrees C
Put the remaining 3/4 cup of cashew nuts into the food processor/blender until finely chopped/ground and put into a bowl.
Beat egg white till white and foamy and place in another bowl.
Measure and pour 1/4 cup granulated sugar into a bowl.
Lightly grease baking pan/ baking paper.

The egg white, grounded cashew nuts and sugar

30mins later...

Shape the dough into 1-inch balls. (This is a rather buttery/oily process)

They look like meatballs! Lol.

Roll all the balls in the beaten egg white and grounded cashew.
Place them 2-inch apart on the baking pan/sheet.

Dip the bottom of a glass cup/mug into the bowl of sugar and flatten the balls with it.
Remember to dig into the sugar before flattening each of the balls.

Dip the bottom of the cup into the sugar

Lightly press down each ball

The cookies are ready to go into the oven!(:

Bake for 15-20mins or just until lightly browned.

The cookies are ready!!!(: Serve when cooled(:

PPS: The smell is heavenly and it can be a pain waiting for the cookies to be baked :P

Chocolate Pistachio Heart Cookies

2007-07-04T00:30:00.000+08:00

My kor's flying off to Aussie for a good two years next week ): Decided to bake him some cookies before he goes. Anyway, I was happily following the recipe till I realized that, to my horror, I forgot to shell the pistachio nuts!!! LOL. Dang those nuts! :P Was supposed to make cashew butter cookies today.hmmm..guess those'll have to wait till next time!(:

Chocolate Pistachio Heart Cookies

Makes 8 Huge hearts!(:

Ingredients:

Dough:

2/3 cup packed brown sugar

150g/ 1 cup butter

1 teaspoon vanilla extract

1 large egg, beaten

2 1/4 cups all-purpose flour

1/4 cup unsweetened cocoa powder

1/2 cup FINELY CHOPPED pistachio nuts

Topping:

150g semisweet chocolate pieces (I used baking chocolate)

1 tablespoon butter

1/6 cup ground pistachio nuts

PS: 180g of pistachio nuts make 2/3 cup.

Preparation:

Melt butter in a medium saucepan

Add in brown sugar and stir over low heat until buter is melted.

Melted mixture.

Remove saucepan from heat and stir in vanilla extract. Cool the mixture for 15mins.

Meanwhile...

Shell the pistachio nuts

180g (2/3 cup)

Using a food processor, chop 1/2 cup of nuts but not too fine. Ground the remaining nuts into powder. Put the two into TWO bowls.
Beat the egg

When the mixture is cooled...

Stir the beaten egg, flour and cocoa powder into the mixture until combined.
Stir in the 1/2 cup of chopped nuts.
Cover the dough with plastic wrap and refrigerate for 30mins.

DON'T tell me what the dough looks like haha. I know.

------------------------30mins later-----------------------------

Preheat oven to 180 degrees C.
On a lightly floured surface, roll the dough into 1/4 inch thickness.
Using a 2-inch heart-shaped cookie cutter (or in my case, pancake moulder), cut out cookies.
Place cookies 1 inch apart on an UNgreased cookie sheet.

Bake at 180 degrees C for about 9mins or until the edges are firm.
Transfer cookies to wire rack to cool.

In the Meantime...

Place 1 tablespoon butter and chocolate into saucepan to melt over small flame.

Spread half the heart with the mixture.

Sprinkle grounded pistachio over the chocolate portion.

The cookies are ready! (((:

The cookies I gave my kor(:

And of course, the rest shall go to my family and the three lovely beauties in class(:

Apple Strudel

2007-07-02T17:31:00.000+08:00

According to my Dad, my grandmother (whom I've unfortunately never had the chance to meet) used to make apple strudels for the family to enjoy. Since he was such a dear and went all out to buy me the Granny Smith Apples (aka Green apples) and flour, I decided to take up the hint to make my own apple strudel for him to try(: This is nothing like the Ritz apple strudel which Singaporeans are familiar with. According to the recipes which I've found, this is supposed to be THE authentic apple strudel which originated in Australia. Oh wells...I'll see what my dad says(:

PS: Everything went fine until I rolled up the strudel. Must have been my generous serving of filling cause the pastry started to break apart to my dismay ): Anyway, to play safe, do the filling and rolling on the baking paper or tray itself to minimize chances of heart attacks :P

Apple Strudel (Aussie Style (:)

Makes erm. a HUGE strudel (Definitely for the HUNGRY)

Ingredients:

Dough:

2 cups all purpose flour

1 whole egg

1/4 cup (100g) butter

1 tablespoon white wine (or any other kinds of) vinegar

2-3 tablespoons lukewarm water (not all will be used)

1/4 teaspoon salt

Filling:

1kg Granny Smith Apples (around 10)

1/2 cup sugar

1/2 cup rasins

1/2 sweet crumbs*

1 orange (juice and rind) (around 6 tablespoons) (Original recipe said lemon heh)

1/2 teaspoon ground cinnamon

1/2 teaspoon rum (hope my Dad doesn't kill me for taking some!)

1/2 cup butter melted

*Sweet Crumbs:

(this is to absorb the extra moisture from the filling)

2 teaspoons sugar

1/2 cup toasted bread crumbs or biscuit crumbs (I used Lady's Fingers)

1/4 teaspoon ground cinnamon

Left over butter from spreading the dough

Glazing:

Half a cup of full cream milk

Preparation:

Mix flour, egg, vinegar and salt in a mixing bowl.

Add in lukewarm water tablespoon by tablespoon just until the dough is smooth but nt to soft.
Knead the dough for about 5mins (This can help train arm muscles :P)
Place the dough on an oiled plate and cover the surface of the dough as well. Cover the plate with clear wrap and place in a warm place (around 38 degrees C)

Let it rest for at least 30mins
Preheat oven to 190 degrees C

Meanwhile...The Filling:

Peel, core and slice the apples into cubes (put them in salt water to prevent browning)

Peeled apples!(:

Cored and chopped apples!(:

In another bowl, mix raisins, sugar, orange/lemon, ground cinnamon and rum together.

Orange juice! (Since I had no lemon heh.)

My Dad's expensive wine which I took a little heh.

The mixture before the apples went in

Stretching the dough

Take clean kitchen towels and spread over the table.
Flour it and place the lukewarm doughball over it.

Floured kitchen towels

Start by using a rolling pin to roll out the dough.
Later, use hands to stretch the dough in all directions. The rolling pin can still be used to help make the dough thinner.
At the end, the gouh has to be really thin (it says in the recipe as thin as sheet, but I reckon that'll be a tad too thin. Use discretion when it comes to the thickness of the dough)

Prepare the sweet crumbs by placing toasted breadcrumbs/biscuits, sugar and cinnamon in a bowl. Mix well.

Pounded Lady's Fingers

Melt 50g butter and use just enough to cover the surface area of the stretched dough.
Pour the remaining into a frying pan.
Fry sweet crumbs mixture in butter until heated but not browned or scorched.

Yes, I know how "grossed" it looks :P Try not to think about it. Heh.

Spread sweet crumbs over the dough leaving a 3-inch border all around free.

Finally, place the filling on the dough. (You may wish to carry this step on the baking paper or baking pan)

Fold in the two sides.

Bake at 190 degrees for an hour
Pour milk over strudel an hour later and let it bake for another 5-10mins.
The strudel is ready to be served!(: Best eaten hot with vanilla sauce or vanilla ice-cream!((:

Doughnut Nuggets

2007-07-02T17:18:00.001+08:00

I saw this recipe on one of those free recipes thingys that come together with the flour which i bought. Pretty interesting minus the fact that I ran out of plain flour and had to substitute it with half a cup of self-raising flour -_- I know I know, they look like chicken nuggets but they DO taste like doughnuts!(: Try this is you feel like eating something fried and unhealthy :P

Doughnuts

Makes around 12 "nuggets" :P

Ingredients:

2 1/2 cups all-purpose flour

1 sachet (11g) yeast

1 cup water (warm should be better)

1 teaspoon salt

1/4 cup butter

4 teaspoons sugar

1 egg

Preparation:

Place all ingredients in a mixing bowl and knead until smooth.
Round it up into a ball shape (if you find this difficult, you may want to add more flour)
Leave the dough in the bowl, cover with a piece of plastic and let it rise to double the size (around 1 hour)
Meanwhile, grease a pan and sift flour on its surface.
After it has risen, roll dough out on a floured surface to 1.5cm thick.
Cut with a donut cutter (which I unfortunately lack) and place dough pieces on the prepared tray.
Leave it to rise (again...) for about 30-40mins
Fry in oil at 190 degrees C until golden brown in colour (I used Olive Oil so it's healthier(:)
Coat donuts with icing or castor sugar while it is still warm.
You may wish to glaze it with butter cream or melted chocolate after it's cooled(:

PS: I was REALLY REALLY surprised when they turned out fine and judging by the rate it was consumed, I should think they tasted rather tasty((:

quiche lorraine

2007-07-02T14:09:00.000+08:00

When qi told me about this food blog she started, I was like *screamishly* omg i wanna do this too! And when she offered, I went yesyesyes! and went straight to the kitchen. And so here's what I did today: quiche!

Here's the recipe from Lifetime Guide to Good Food & Entertaining:

PASTRY

5/4 cups sifted all-purpose flour

1/4 teaspoon salt

4 tablespoons butter

2 tablespoons shortening or margarine (I used margarine)
About 4 tablespoons water

1) Sift flour and salt together into a bowl.

2) Cut the butter into small pieces and blend into the flour with your fingertips or a pastry blender. (I used the first)
3) When the pieces are about the size of small peas, blend in the shortening or margarine.
4) Stir in the water with a fork, a little at a time. Add more water if necessary to form the mixture into a ball. (Different flours absorb different amounts of water.) Wrap the dough in waxed paper and refridgerate for 20 minutes. (I wasn't too sure what the waxed paper was for and besides, I didn't have any so I just covered the bowl with a cloth.)
5) Roll out an fit into a 9-inch pie pan. (A little smaller is fine too.)
6) Cover the pastry with a piece of oiled foil oiled side down (so that it doesn't become hard), and bake in a preheated 375 F (approx. 190 C) oven for 10 minutes.
7) Remove foil.

CUSTARD

3/4 cup milk

3/4 cup heavy cream
2 tablespoons melted butter
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon nutmeg (I didn't have this as well as the cayenne pepper so I substituted with red pepper)
1 cup grated Swiss or Gruyere cheese (Replaced with Mozerella cheese, not a very good idea.)
1/2 pound bacon, fried until crisp and crumbled

The amazing thing about quiches is the number of combinations that can be used to flavour it. for this one I modified one of the alternative ingredients and used onions, green peppers and enoki mushrooms in plave of the bacon.

1) Stir together the first seven ingredients.

2) Sprinkle the cheese and bacon into the pie shell and pour in the custard slowly. (I would emphasize the word "slowly". Pouring it in too quick will diplace the ingredients in the pan so the they won't be evenly spread thoughout the quiche.)

3) Bake in a preheated 375 F oven for 40 minutes, until the custard in firm, puffy, and lightly browned.

4) Serve warm or cold.

Here's the stir-fry: onions, green peppers and enoki mushrooms.

And here's the pastry dough. Kinda dark-looking pic though:/

Just popped into the oven.

The quiche rising and browning nicely:)

Serves: 6 (Not very hungry people. Four of those with a slightly more voracious appetite will polish it off rather easily.)

Approx. preparation time: About 2+ hours in all, mistakes like forgetting to add water before putting dough in the fridge included *sheepish grin*

And so, the verdict:
I figure its not bad for a first attempt, especially when my sister's wanting more. But as always, there's room for improvement:

1) use the right cheese! well i thought i might as well finish off the mozerella in the fridge, and besides, theres this triple cheese version of the quiche which uses mozerella too.. so mozerella being mozerella it has this chewy sort of texture to it.. not exactly what i was looking for in a quiche..

2) the recipe read stir, the mixture (ie. cream, milk, eggs, etc.) so i stirred it.. and so there were these pieces of egg whites here and there.. i think light beating and a little more vigourous stirring of the mixture ought to do the trick haha.

3) the quiche was rising beautifully in the oven but when i took it out this middle kinda sank in a little.. i have no idea why this happened, could somebody tell me why?

oh, and what i liked was the taste of the pastry/crust thing.. i figure i might kope this part of the recipe for other stuff in the future.. oh yes, i nearly forgot.. i wrapped the alumium foil rather firmly around the pan, so the moisture was trapped inside.. so i guess, just laying the foil on top will do, so that the pastry won't get too wet.. and oh yes, and despite the cheese and all, the texture was squishy and quiche-ish.. yum!

Moist Chocolate Cake

2007-06-30T16:51:00.000+08:00

I know many of my recipes involve chocolate and cocoa but you've got to admit that chocolates are everybody's favourites!(: and I seriously do love the smell it emits(: Got this recipe from the Cadbury website. Enjoy!(:

Moist Chocolate Cake

Ingredients:

Cake:

1 cup water

1 1/4 cup sugar

125g butter

1/2 unsweetened cocoa

1/2 teaspoon baking soda

1 1/4 self-raising flour

2 eggs, lightly beaten

Chocolate topping:

200g Cadbury Dark Chocolate

2/3 cup condensed milk

Preparation:

Preheat oven to 190 degrees C
Lightly grease pan
Combiune water, sugar, butter, cocoa and baking soda on medium saucepan.
Stir over heat, without boiling, until sugar dissolves
Bring to boil, reduce heat and simmer uncovered for 2 mins
Transfer to bowl and cool to room temperature (It's faster with the aid of a fan!)

In the meantime...

Mix flour and egg and beat until just combined.
When the chocolate mixture is cooled, stir into the flour and egg mixture. Stir well.
Pour the combined mixture into the greased pan
Bake for about 50-60mins or until a toothpick comes out clean.

While the cake is baking...

Chop Cadbury Dark Chocolate finely into a saucepan
Pour condensed milk into saucepan

Once the cake is ready,

Heat this mixture until chocolate melts

Pour the mixture over the cake

Let the cake cool in the refrigerator before serving

Jiao's half-eaten cake. Lol.

Coffee-flavoured Shortbread

2007-06-30T16:11:00.000+08:00

All this while I've been coming up with pastries to sink the teeth into so I thought perhaps it'll be good to try my hand at making some shortbread. The shortbread turned out rather yummy minus the fact that they were a little too hard. (Sorry guys!) Heh. My mom even made fun of me saying it wouldn't break apart even if she threw it on the floor! Terrible terrible :P Anyway, I got this recipe from the internet but modified it to make it coffee-flavoured and since I didn't have any cookie-cutter, they turned out erm, rectangular. Oops! :P

Coffee-flavoured Shortbread

Makes 12

Ingredients:

2 cups all-purpose flour

1/4 teaspoon salt

125g butter

1/2 white sugar

1/2 cup brown sugar

1 teaspoon vanilla essence

2 sachets of coffee powder (espresso)

1 tablespoon brown sugar (for topping at the end)

Preparation:

In a bowl whisk the flour and salt. Set aside
Using a food processor or electric mixer, cream the butter until smooth.
Add in the white and brown sugar and beat until smooth.
Beat in the vanilla extract and coffee powder.
Gently stir in the flour until dough is obtained.
On a lightly floured surface, knead dough and roll into disc shape.
Wrap disc with plastic wrap and refrigerate for at least an hour.

----------------------------One hour later--------------------------------

Preheat oven to 180 degrees C
Grease pan and place baking paper. Grease baking paper.
On a lightly floured surface, roll the dough to 0.5cm thick and use a lightly floured cookie cutter to cut out cookies.
Place cookies on the baking sheet (with enough spacing in between) and refrigerate for 15mins. (This is to firm up the cookies so they maintain their shape when baked)
Bake cookies for 30mins or until they are lightly brown.
Cool on rack and sift 1 tablespoon of brown sugar on the top.
Cookies are ready to be served!(:

Brown sugar on the top!(:

For my friends at school to "chew" on. Heh. :P

Chocolate Muffins

2007-06-30T15:44:00.000+08:00

It all started with Yi Zhen's chocolate muffin. While she got to try my baking during the holidays, Guan Qun and Zhao'en didn't so I decided to try my hands at baking muffins for them(: Rushed down to NTUC at Lot 1 to purchase my ingredients after PE that day and to my horror, they had no muffin tray!!! *grumbles* Anyway, I refused to let that get me and decided to make my own muffin cups using baking paper...and it worked! *beams* ((: Oh ya, for those of you who want to make your own muffin cups, the steps are easy...cut a square-ish piece of baking paper, line it in a cup or container to mould the shape and use a staple to fasten it in place (I've tried both scotch and masking tape and non of them works -_-) Pretty innovative, eh? ;)

PS: This recipe is modified to suit the taste of the SERIOUS CHOCOHOLICS due to the repeated emphasize by the girls to "put more chocolate chips" and make it more "chocolate-ty" lol.(: Perfect for the *ahem* time of the month. Heh. Definitely not for the weight or health conscious :P

Chocolate muffins (with extra chocolate)

Makes 8

Ingredients:

2 eggs

1 cup sugar

1 cup all-purpose flour

8 tablespoons unsweetened cocoa powder (Hershly's)

2 teaspoons baking powder

1 teaspoon vanilla essence

2/3 cup chocolate milk (ordinary milk will do just fine)

125g butter

1/2 cup chocolate chips (or more in my caseB)

50g baking chocolate, melted (Van Houten)

Preparation:

Preheat oven to 180 degrees C
Grease the muffin tray (if you fortunately have) or muffin cups (if you very cleverly made them :P)
Beat the eggs with sugar
Mix in the flour, cocoa powder, baking powder, vanilla essence and (chocolate) milk
Add in chocolate chips and melted baking chocolate (These will most likely end up at the bottom of the muffins)

My very "pretty" muffin cups lol. (:

Use a spoon and scoop the mixture into the cups

Bake for 60mins until tooth pick comes out clean when inserted

The yummy muffins!(((:

Peach Pie

2007-06-30T14:55:00.000+08:00

This one was eaten up by my family within a day...scary :/ I was proud to know that my granny used to make apple pies when she was alive too! Wish I could have met her personally..oh wells(: Oh ya, my mom grumbled that the bottom crust wasn't crispy enough...bummers. Tell me if you know how to make the bottom crust crispy like the top. Thanks!(:

PEACH PIE

Ingredients:

Crust:

2 2/3 cups all-purpose flour

150g VERY COLD butter

1 teaspoon salt

1 tablespoon sugar

3 tablespoons VERY COLD water

Filling:

8 half-peaches (or a can)

1 cup sugar

1/2 cup all-purpose flour

1/4 teaspoon ground cinnamon powder

2 tablespoons butter

Glaze:

1 tablespoon milk

1 egg yolk

2 tablespoons sugar

Preparation:

Crust:

Cut butter into 1/2-inch cubes and place them in the freezer for 15mins so they are thoroughly chilled.
In the meantime, combine flour, salt, sugar in food processor.
When ready, place butter a few cubes at a time into the food processor until mixture resembles coarse meal.
In a cup, prepare some cold water by adding ice to water.
Add water 1 tablespoon at a time, just until the mixture begins to clump together. (Such that when you pinch the dough, it holds together. Otherwise, add more cold water)
Remove dough from machine and place on a clean, lightly floured surface.
Shape the dough into 2 discs. Do not over-knead the dough! You should see bits of butter in the dough. These bits of butter are what will allows the result crust to be flaky.
Wrap each disc in plastic wrap and refrigerate for at least 1 hour.

In the meantime...

The filling:

Stir together flour, 1 cup of sugar and ground cinnamon and set aside.
Slice peach slices and combine with dry ingredients until all ingredients are no longer dry
Place in the refrigerator for later use

----------------------One hour later--------------------------------------

Preheat the oven to 220 degrees C
Remove discs from refrigerator. Let sit at room termperature for 5-10mins
Sprinkle flour on top of the discs, rolling pin and table top
Roll out with a rolling pin to a circle about 1/8 inch thick. Make sure the dough isn't sticking to the table!
Take one crust, fold it in half and align it to the centre of the pie-pan. This ensures the crust doesn't break.
Gently unfold and press to line the pie dish with the dough
Use a spoon and scoop the peach filling into the crust
Sprinkle small bits of butter over the mixture
Gently place the other dough on top of the mixture by folding it into half and aligning it to the pie (as before)
Fold in the sides to seal the pie.
Use a knife to cut slits on the top of the pie. This is to allow heat to escape during the baking.
Brusha layer of milk with egg yolk mixture on the top of the pie (Not all will be used)
Sift the 2 tablespoons of sugar onto the top of the pie

Cover the edges of the pie with aluminium foil to prevent over-browning. The foil is removed for the last 15mins of baking.
Bake the pie for 50mins until the crust is brown and juice begins to bubble through the slits in the crust.

The pie is ready to be served!(:

Loved by my family(:

Chocolate Swiss Roll

2007-06-30T14:02:00.000+08:00

My dad bought more supplies for me today! Whoo! (: Anyway, I attempted to make my first swiss roll today...although it doesn't look or taste like Polar's Sugar Roll, i should think it'll pass for a first timer :/ heh.

PS: This is no doubt one of the easiest recipes I've attempted(: Good for first timers(:

Chocolate Swiss Roll

(Makes 12)

Ingredients:

3/4 cup self-raising flour

3 eggs

1/2 cup sugar

Spread:

Nutella

2 tablespooons sugar

1 tablespoon unsweetened cocoa powder

Preparation:

Preheat oven to 210 degrees C
Grease pan/swiss roll tin with melted butter or oil
Line the pan with baking paper and greese the paper

Sift flour onto the paper until it covers the entire surface area

Using a food processor/electric beater, beat eggs until thick and pale
Add sugar gradually, beating constantly until dissolved and mixture is pale and glossy. Transfer mixture to a large beating bowl.

Pale and glossy mixture(:

Using a metal spoon, fold in flour quickly and lightly

Spread the mixture evenly by tilting the pan (not with spoon!) and bake for 20 minutes or until lightly golden and springy to the touch.

In the meantime, lay out paper towels on the table. Place a piece of ungreased baking paper on it.
Sift a mixture of sugar with unsweetened cocoa powder onto the baking paper.

Turn the cake onto the baking paper and remove the 1st piece of baking paper.

With a butter knife, spread the nutella evenly onto the cake.
Sprinkle any left over sugar+cocoa mixture onto the cake.

Using the paper towels as a guide, carefully roll cake up with paper.
Leave 5 minutes to cool, cut and serve!(:

Cinnamon Roll

2007-06-30T11:57:00.000+08:00

This wasn't the very first thing I baked but it was by far, the most challenging one and I thought I'll start with this since I've uploaded the pictures onto my laptop(: By the way, the entire thing took me around (gasp) 4 hours so...you've been warned(:

Cinnamon Rolls with Glaze

(Makes 12 rolls)

Ingredients:

1 Packet (11g) active dry yeast

1/2 cup warm water

1/2 lukewarm milk (scaleded then cooled)

1/3 cup sugar

1/2 butter/margarine, softened

1 teaspoon salt

1 egg

4 cups all-purpose flour (if you're using self-raising, omit salt)

Cinnamon mixture:

2 teaspoons butter/margarine, softened

1/2 cup sugar

2 teaspoons ground cinnamon

Toppings:

1/2 cup raisins

1/2 cup chocolate chips/nuts

Glaze:

1/2 cup sgar

4 teaspoons milk

1/2 teaspoon vanilla essence

Preparation:

Dissolve yeast in warm water in large bowl
Stir in (do not whisk) milk, sugar, butter/margarine, salt, egg and 2 cups of flour. Beat until smooth.
Mix in enough remaining flour to make dough easy to handle. (more flour can be used)
Turn dough onto lightly floured surface, knead until smooth and elastic (about 5mins)
Place in a greased bowl (make sure dough fills up less than half the bowl)
Turn greased side up
Cover and let it rise in warm place (eg. near heated oven or stove) until doubled in size(about 1 hour) Dough is ready if an indentation remains when touched.
Meanwhile, mix sugar and cinnamon together in a small dish

-----------------------------------One hour later---------------------------------

The HUGE risen dough haha(:

Punch down dough
On a lightly floured surface, roll dough into rectangle and spread the softened butter/margarine over it
Sprinkle cinnamon and sugar mixture evenly over the rectangle
Sprinkle toppings evenly over the sprinkled cinnamon
Roll up the cinnamon tightly and carefully, starting from the wide side (Nimble fingers are a plus at this stage)
Seal well by pinching edges of roll together and lightly stretch the roll to make even

Cut roll into 1 to 1.5 inches wide slices
Place a little apart on greased pan or cookie sheet
Cover and let rise until double in bulk (around 35-40mins) (I did say it'll take a long time...)

Meanwhile, preheat oven to 190 degrees C
Bake until golden brown (around 30mins)

Spread glaze over rolls while warm and serve!(:

Glaze preparation: Mix sugar, milk and vanilla essence until glaze is smooth and of desired consistency. Add little more milk if too thick.

HELLO!(:

2007-06-30T11:49:00.001+08:00

Feeling somewhat inspired by the foodie blogs I came across the last two weeks, I've decided to set up one of my own(: Of course, the recipes published here are mostly downloaded from the Internet with a few modifications of my own here and there but I guess it's a start!(: Thanks to my Dad (who bought me the oven), my Mom (who supplied me with her old tools) and the people who have been *ahem* "risking" their lives to try my baking, I've successfully tried my hands on many different kinds of pastries. Although still a newbie (aka n00b), I shall polish up own my baking and cooking skills and HOPEFULLY come up with recipes of my own someday(:

stressed spelled backwards is DESSERTS(:

IM BACK! :D

PRICE LIST

PRICE LIST

Please E-mail dorying@gmail.com or leave a comment to place your orders!(: (at least 1 day in advance). Leave your name, contact number and order and I will get back to you asap! Thanks (:

X'MAS SPECIAL~!

COOKIES(:

Flavours Available: Double Chocolate, Chocolate Chip, Peanut Butter, Oatmeal Raisin, White Chip Macademia, Cashew Butter, Pistachio Chocolate, Almond Cookies...Special requests are also accomodated at no extra charge*...if you can imagine it, I will try my best to create it to suit your taste! :)

3 cookies: $2.406 cookies: $4.6012 cookies: $9.00

MUFFINS!

Flavours available: Hershley's Chocolate Muffins (with extra chocolate upon request with no extra charge), Banana Muffins, Peanut Butter Muffins...just like my cookies, special requests* are welcome (:

3 muffins: $66 muffins: $11.7012 muffins: $23.20

BROWNIES :D

Flavours available: Classic Chocolate Brownie, Almond Brownie, Low Fat Brownie, Peanut Butter Brownie..etc. Special requests* and orders are warmly welcome :)

3 brownies: $4.506 brownies: $8.4012 brownies: $16.60

CAKES/PIES/STRUDELS/WHATEVER FITS YOUR CRAVING!

COMING UP: CHINESE NEW YEAR GOODIES! yummm(:

Oreo Cheesecake(:

Cashew Butter Cookies

Chocolate Pistachio Heart Cookies

Apple Strudel

Doughnut Nuggets

quiche lorraine

Moist Chocolate Cake

Coffee-flavoured Shortbread

Chocolate Muffins

Peach Pie

Chocolate Swiss Roll

Cinnamon Roll

HELLO!(:

3 cookies: $2.40
6 cookies: $4.60
12 cookies: $9.00

3 muffins: $6
6 muffins: $11.70
12 muffins: $23.20

3 brownies: $4.50
6 brownies: $8.40
12 brownies: $16.60