Oreo Cookies

Who doesn't like Oreos? We all love Oreos, the only different is everyone have their own way of eating Oreos, what is yours? Twist it open, lick the cream, dip it in the milk... Whatever way you choose, there is no correct way of eating it.

Oreos and milk make the perfect couple. Now, I'm enjoying my oreos and a cold glass of milk…nom, nom, nom.

Enjoy!

Homemade Oreos

You'll need:

2 & 1/2 C all-purpose, unbleached flour
1/2 C dutch-process cocoa
1/2 tsp coarse salt
1 C unsalted butter
1 C sugar
1 egg
1 tsp vanilla


Steps:

Preheat oven to 350. Line baking sheets with parchment paper.

Whisk together the flour, cocoa, and salt; set aside.

Cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla until well combined.

In 3 additions, add the flour mixture at low speed. Scrape down sides and bottom of bowl as needed.

Roll the dough on a lightly floured and cocoa-ed surface. (I mixed the 2 of these, then spread on my rolling surface, on my rolling pin, and used it to dip my cookie cutters.)

Cut the cookies with a cookie cutter, freeze cut cookies for five minutes.

 

Bake 8-10 minutes. Let cool completely.

Cream Filling

2 tsp unflavored gelatin powder
2 tbsp cold water
1/2 C shortening
1 tsp vanilla
2 &1/2  powdered sugar

Combine the gelatin and water in a small bowl or cup.  Place the cup into a larger bowl of hot water and leave it there until the gelatin is completely dissolved and liquid transparent.

Remove the cup from the hot water and let the liquid cool to room temperature, but hasn't begun to set...about 5 minutes.

Meanwhile, in a medium bowl, beat the shortening with a paddle attachment until fluffy.  Beat in the vanilla.  Add the sugar a little at a time, beating until the mixture comes together.  Scrape the bowl as needed.  Beat in the gelatin.  Use immediately, or store, well-wrapped at room temperature.

To make the sandwiches, flip one cookie over.  Make a teaspoon-sized ball of filling and place on upside-down cookie.  Press another cookie, right-side-up, down on top of it.

Simply Cake Pops

Cake pops are actually cake lollipops. They are tiny candy-covered confections made of crumbled cake mixed with frosting that you can mold into different shapes and decorated for any occasion. They are super-sweet, extremely moist, and completely covered in candy coating.

Basic Cake Pops
by Bakerella

You'll need:
1 box of chocolate cake mix
3 eggs
1 1/4C water
1/2 C vegetable oil

French Vanilla ready-made frosting (photo shown chocolate, oops!)
1 pack of candy melt/coating

lollipop sticks
Styrofoam block/cup
wax paper/silicon silpat
baking sheets

Steps:
Bake the cake as directed on the box, using a 9-by-13-inch cake pan. Let cool completely. I like to bake the cake the night before.

Once the cake is cooled, get organized and set aside plenty of time  (a couple of hours - it's a little time consuming) to crumble, roll, and dip.

Crumble the cooled cake into a large mixing bowl. You should not see any large pieces of cake. Add half of the container of frosting. Mix it into the crumbled cake, using the back of a large metal spoon, until thoroughly combined. If you use too much frosting, the cake balls will be too moist.

The mixture should be moist enough to roll into 1 1/2 inch balls and still hold a round shape. After rolling the cake balls by hand, place them on wax paper-covered (or silpat) baking sheets.

Cover with plastic wrap and chill for several hours in the refrigerator, or place in the freezer for about 15 minutes. You want the balls to be firm but not frozen.

Place the candy melt/coating in a deep bowl. I prefer using double boiler over microwave. Either way, make sure you do not overheat the coating. Melt the candy following the instruction on the package.

Now you're ready to dip. Take a few cake ball at a time out of the refrigerator or freezer to work with. If they're in the freezer, transfer the rest of the balls to the refrigerator at this point, so they stay firm but do not freeze. 

One at a time, dip about 1/2 inch of the tip of a lollipop stick into the melted candy coating, and then insert the lollipop stick straight into a cake ball, pushing it no more than halfway through. 

 

Holding the lollipop stick with cake ball attached, dip the entire cake ball into the melted candy coating until it is completely covered, and remove it in one motion. Make sure the coating meets at the base of the lollipop stick. This helps secure the cake ball to the stick with the coating sets. The object is to completely cover the cake ball and remove it without submerging it in the coating more than once. A small, deep plastic bowl is very helpful during this step. If you do resubmerge the cake pop, the weight of the candy coating can pull on the cake ball and cause it to get stuck in the coating.

When you remove the cake pop from the candy coating, some excess coating may start to drip. Hold the cake pop in one hand and use the other hand to gently tap the first wrist. Rotate the lollipop stick if necessary to allow the excess coating to fall off evenly, so one side doesn't get heavier than the other. If you didnt' completely dunk the cake pop, this method of tapping and rotating generally takes care of that. The coating will slowly slide down the surface of the cake ball until it reaches the lollipop stick. Stick the cake pop into the prepared Styrofoam block (i used Styrofoam cup instead).

Repeat with the remaining cake balls and let dry completely.

Store the cake pops in an airtight container on the counter or in the refrigerator for several days.

Happy Baking!

Note: if the melted candy coating is too thick, try thinning it with shortening.

Orange Chiffon Cake with glossy chocolate

Orange Chiffon Cake


You'll need:

6 large eggs, separated plus 1 (30 g) additional egg white

2 1/4 C (225 g) sifted cake flour

1 1/2 C (300 g) superfine sugar*

1 tbsp baking powder

1/2 tsp salt

1 tsp pure vanilla extract

1/2 C (120 ml) vegetable oil

3/4 C (180 ml) freshly squeezed orange juice (2 - 3 large Navel Oranges)

2 tbsp (10 g) orange zest**

3/4 tsp cream of tartar***

Steps:

1. Separate the eggs and place the whites in one bowl and the yolks in another. Cover with plastic wrap and bring them to room temperature (about 30 minutes).
2. Preheat the oven to 325^oF and have ready a 10 inch (25 cm) two piece tube pan (ungreased).
3. In the stand mixer, fitted with the paddle attachment, place the flour, sugar (minus 3 tablespoons (42 grams) for later use), baking powder, and salt.  Beat until combined. 
4. Make a well in the center of the flour mixture and add the egg yolks, oil, orange juice, orange zest, and vanilla extract.  Beat about one minute or until smooth. 
5. In a separate bowl, with the whisk attachment, beat the egg whites until foamy. 
6. Add the cream of tartar and continue to beat until soft peaks form. 
7. Gradually beat in the remaining 3 tablespoons (42 grams) of sugar and beat until stiff peaks form. 
8. With a large rubber spatula, gently fold the egg whites into the batter just until blended (being careful not to deflate the batter). 
9. Pour the batter into the ungreased tube pan and bake for about 55 to 60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (When lightly pressed the cake will spring back). 
10. Immediately upon removing the cake from the oven invert the pan or place on a bottle or flat surface so it is suspended over the counter. Let the cake cool completely before removing from pan (about 1 1/2 - 2 hours).
11. To remove the cake from the pan, run a long metal spatula around the inside of the tube pan and center core. Invert onto a greased wire rack.

  

  

        

Note: 

*To make superfine sugar, process 1 1/2 cups (300 g) of granulated sugar in your food processor for about 30 seconds or until finely ground.  Superfine sugar is used as it dissolves easier in the batter.

**Orange Zest - The orange outer rind of the orange that contains the fruit's flavor and fragrant.

***Cream of tartar is tartaric acid and is a fine white crystalline acid salt which is a by-product of the wine-making industry. It is used in the whipping of egg whites to stabilize them and allow them to reach maximum volume. 

HAPPY BAKING!

White Chocolate Cheesecake

I'm a big fan of white chocolate. When come to chocolate, my number one choice is white chocolate followed by milk chocolate. Dark chocolate never my cup of tea.

One of my girl friend, V is chocolate crazy lover and she eats only dark chocolate, which is good for her. Dark chocolate has so many health benefit especially to women. One of which is the anti-aging properties. And it also help protect the heart. With so many good benefit, dark chocolate is the healthy choice for sure.

I never have heard any good about white chocolate itself, but this white chocolate cheesecake is really good. Merely good is not enough. I think it's awesomely good!

Happy baking!

White Chocolate Cheesecake with Caramel Glaze
adapted from not so humble pie

Caramel Sauce

1 1/2 c granulated sugar
1 3/4 tsp lemon juice
1 pint heavy cream
4 tbsp unsalted butter

Note: This isn't the easiest way for most home cooks to go about making caramel sauce. Melting almost pure sugar in a pan is pesky and it can burn quite easily. If you're not feeling up to attempting this part of the recipe, feel free to buy your favourite caramel sauce and warm it gently to glaze the cheesecake.

1. In a medium sauce pan over medium high heat, combine the sugar and lemon juice. Stir with a wooden spoon until the sugar is mostly melted then set aside the spoon and swirl the pan over the heat to keep the color even throughout.
2. Continue to cook and swirl until it sugar turns a medium amber color. Watch it carefully, the sugar will quickly darken and should it become dark brown or black it will taste bitter and unpleasant.
3. When the sauce turns the right color slowly whisk in the cream. If the caramel hardens with the addition of the cream, do not worry. Just continue to add the cream and bring the mixture back to a  boil over medium heat. Continue to stir until the sugar has melted. Allow to boil for 5 minutes then remove from heat and stir in the butter.
4. Pour into a heat safe container and chill until ready to use.

Crust

10 oz graham crumbs
7 tbsp unsalted butter

1. Pre-heat the oven to 375°F.
2. Combine the graham cracker crumbs with the melted butter and press into the bottom and 1 1/2 in. up the side of a 10 in. spring form pan.
3. Bake for 10 minutes and then allow to cool completely on a wire rack.

Cheesecake Filling

3 – 8 oz (250g) cream cheese, room temperature
1 1/4 c granulated sugar
1/2 c heavy cream
8 oz good quality white chocolate, chopped
5 large eggs
1 tsp pure vanilla extract
pinch salt
boiling water

 

1.             Reduce the heat to 325°F and prepare the cheesecake batter.

2.            Place the chopped white chocolate into a heat safe bowl and set aside.

3.            Bring the 1/2 c of cream to a simmer over medium heat in a small sauce pan.

4.            Pour the hot cream over the white chocolate, jiggle the bowl to submerge it and allow to stand for one minute. Stir the chocolate gently until melted completely.

5.             In your mixer with the paddle attachment, beat the cream cheese until smooth and lump free.

6.            Add the sugar and mix, scraping down the sides of the bowl as needed.

7.             On medium speed, slowly add the white chocolate ganache. Once combined add the eggs, one at a time, beating on low speed until each egg is incorporated. Once added all the eggs, mix in the vanilla and salt and pour into your prepared pan.

8.            Set the pan onto a couple large sheets of aluminium foil and smooth them up the sides of the pan to waterproof.

9.            Set the cheesecake into a large roasting pan and then place in the oven. Pour the boiling water into the roasting pan, filling to about one inch (no higher than the lowest edge of aluminum foil).

10.        Allow to make at 325°F for one hour then reduce heat and bake at 300°F for an additional 60-90 minutes until the center is just set. 

11.          Remove from the oven and allow to cool completely on a wire rack. Once cool chill for at least 4 hours before serving.

12.         To glaze, gently warm the 1 cup of the caramel sauce on the stove or in the microwave until slightly runny and then pour onto the cheesecake. Smooth the caramel over the cake and you're ready to serve.

                  

If you find caramel is too sweet, you can skip the caramel. Personally, I prefer plain without any sauce.

Enjoy!

Lots of kisses

I wasn't supposed to bake today. Early this week I visited the ER twice. And I promise Tony I will rest and stay away from kitchen.

We are hosting the new year eve party at our house tonight. And I just can't sit there do nothing. Without Tony knowledge, I did three desserts for tonight. One of which is this Chocolate Meringue cookies.

This is my second attempt of making this cookies. I did a silly mistake on my first attempt by wrongly convert the required temperature to Celsius. I doubled the required temperature. Ouch! Guess what happen? Less than half an hour, my whole house smell burn... it takes two days to completely clear the burn smell in the house.

I love meringues cookies, it's light and crispy. They are easy to make, no complicated ingredient.

Happy baking!


Chocolate Meringues Cookies
adapted from Martha Steward

4 large egg whites
1 c sugar
pinch cream of tartar
1/2 tsp vanilla extract
1/4 c unsweetened cocoa powder (I recommend using extra dark cocoa)

1. Preheat your oven to 175°F. (Yes, you didn't read wrong, it is very low temperature. I screwed up the first time as I read the temperature in Celsius. )
2. Prep a pastry bag with a large star tip. Line 2 baking sheets with parchment or silicone baking mats.
3. Combine the egg whites, sugar and cream of tarter (you can omit the cream of tartar if using a copper bowl) in a large heatproof bowl set over a pan of simmering water. Whisk constantly over the water until the sugar has dissolved and the mixture is warm to the touch (about 3-4 minutes).
4. Remove from heat and beat the whites with a hand mixer or your stand mixer, starting on low speed and gradually increasing until stiff, glossy peaks form.
5. Add the vanilla and mix to combine.
6. Sift the cocoa over the meringue to break up any lumps and then fold until no streaks remain. Add the mixture to your pastry bag and pipe rows of quarter sized meringues onto the pans.
7. Bake for 2 hours, until they lift from the pan easily. Allow to cool completely.
8. To sandwich, melt a few ounces of your favorite chocolate and fill a zip top bag. Cut a small opening and pipe small blobs of chocolate onto each cookie. Given their awkward shape, this is best done with the meringues upside down on a baking rack. Allow the chocolate to cool for about 10 minutes and then top with a second cookie. Allow the filled cookies to sit for a couple hours or until the chocolate has set completely and then store in an air tight container for up to 2-3 days.

       

Goodbye 2010, Hello 2011!