Brown butter chocolate chip cookies



January is the month where two of my family members celebrate their bday... dad was last week and sis Wati celebrated hers today.. Happy bday sista! may u be happy always with ur loved ones... no bday cake cos am hibernating.. remember?? hehe


This month n Feb will also see us travelling quite a bit.. we will be heading down to Jakarta early next week and will be flying back on Saturday.. Sunday will see us driving up to Malacca and KL and will be there for five days... the week after.. hubs will be flying to Germany for an urgent matter and most probably Sonia and I will be meeting hubs in Bangkok for the weekend.. It seems tiring but I am really looking forward to it.. will "hotel school" Sonia since am taking her out of school hehe

So ok.. I am not too sure if i will be sharing anymore new recipes this week as i hv to bake macs and a few lapis legit for my customers.. and if i do find the time to try out new recipes.. i will definitely be sharing it with my dear readers..

... Alrighty.. Brown butter chocolate chip cookies happens to be one of my fav chewy cookies.. for some reason i am now a big fan of chewy cookies... not bec my teeth are failing me lol.. i find chewy cookies give out a lot more flavours than the crunchy ones.. anyway.. hubs loves it to bits and ate the whole container himself! geeeshhh why doesnt he grow fat by eating all the dessert that i bake.. i dont know "shrug"


BAKING TIP from Annalise:
"Perfectly baked cookies every time
Pull cookies from the oven when the edges are golden brown and the tops are just starting to turn golden. Once out of the oven, leave the cookies on the sheet pan for a few minutes, where they’ll do a little more baking and setting up. After 5 minutes, transfer the cookies to a wire rack to cool completely and you’ll have perfectly crisp cookies with a chewy center." She's right!!


Ingredients
1 cup (226 grams) unsalted butter - I used semisalted so didnt add the below-mentioned salt.
1/2 cup (100 grams) sugar
1 cup (215 grams) brown sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cup (300 grams) all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups (450 grams) semi-sweet chocolate chips - I used 250g and added 150g toasted hazelnut
Coarse salt, for sprinkling (optional) - I used Fleur de Sel

Instructions
In a medium saucepan over low heat, melt the butter. Once melted, continue to cook until it turns golden brown. Swirl the pan occasionally if needed so that it browns evenly. Watch it fairly closely, as it can go from brown to burned quickly. When the color has turned golden, small flecks speckle the butter, and it has a nutty aroma, remove from heat and poor into a shallow dish. Chill in the fridge until it becomes solid. You want it to be soft, but not melted. If it cool too hard, let it come back to room temperature before using.
Preheat oven to 175 degrees C, and line a sheet pan with parchment paper.
Beat the brown butter, sugar, and brown sugar on medium high speed with an electric mixer until light and creamy, about 4 minutes. Add the eggs one at a time, mixing after each. Add the vanilla extract.
In a separate bowl, combine the flour, baking soda, and salt. Add to the wet ingredients and mix until just combined. Add the chocolate chips and mix until incorporated.
Spoon by the tablespoon onto the prepared baking sheet, leaving 2 inches in between each cookie. Sprinkle with coarse salt, if desired. Bake until golden brown, 10-12 minutes. Let cool for 5 minutes on the pan before removing to a wire rack to cool completely.
Store cookies in an airtight container at room temperature.

I have to say adding hazelnut really gives it a nice crunch within the soft centre...

Source: Annalise of Completely Delicious

Banana Chocolate Butter Cake


Its been almost a week since i last updated my blog.. am not gonna gv any reasons for my missing in action.. been busy baking for orders and at the same time been hibernating lol.. the weather has been kind to all of us that it makes my body feel all rested.. its cooling and nice..


Last Friday was my dad's bday and bec i hv orders to fulfilled.. i only managed to see him on the weekend.. err talking abt wkend.. geesshhh its true what Kak Ummi said... either the time flies too fast or life becomes too short... wkends come and go without us noticing it :o{ .. I am also getting more and more emails fm people who ask for last minute orders... I am flattered that I am asked.. but I also need my time with family and I dont bake as a "business"... its still a hobby... and it only stays fun if it remains a hobby :)

Yesterday i met up with my best mate fm secondary school.. we hv been friends for 31yrs and hv not seen each other for more than a decade.. so u can imagine how heartfelt it was for both of us.. we hugged and just then.. tears rolled down our cheeks... there are too many stories to tell... too many things to share.. especially abt our kids.. we talked and talked and talked... it was really nice to see her again and to just catch up :o)

... Now.. to be honest.. i dont hv that many friends.. not that i am too snobbish to mix with others... but i became overly protective of myself.. there was too much talk going on abt my divorce at that time and all i wanted to do was to shut everyone out of my life... i guess back then that was the easiest way out for me.. i hv no regrets tho.. we make friends along the way.. we loose some along the way.. thats life... i am happy like this.. less talk and for sure.. less probs.... and more baking hehehe


Blogging world has taught me to mix with different ppl fm all over the world... its like ur close but not actually close?? ya know.. u comment on each other's post.. u talk to one another and keep in touch thru FB and IG.. whatever it is... u get to know and sometimes meet new ppl in ur life and i love it... blogging is something that i hv been doing for the past 4yrs and it has become part of me.. bottom line is... thru blogging.. i get to challenge myself baking something that is beyond my comfort zone.. thru blogging i learn how to take pics which are far fm perfect but soothing to my eyes.. thru blogging i get to share my knowledge in baking.. thru blogging i leave something for my kids to flip through anytime they want...so to those that hv been following Bisous A Toi for the past years.. i thank you for ur time... i thank you for sharing it and i thank you for all ur comments.. to those that read and later talk bad behind my back.. i thank you too lol

So ok.. enough rambling... i have been meaning to post this fab recipe yesterday but didnt hv time to take pics of my bake.. Banana Chocolate Butter Cake was the only cake that i managed to bake for my family.. i decided on it while browsing thru Kevin Chai's book... its another type of butter cake... a cake that u can whip while waiting for ur mac shells to dry hehe.. bake it when ur in a hurry... bake it for ur mom cos i know ... every mom will appreciate a moist butter cake :o)


Ingredients
250g butter
200g sugar
4 eggs
80g chocolate (chopped) - i used 55% valrhona
80ml fresh milk
250g plain flour
5g baking powder - i used double acting baking powder
1/4 tsp bicarbonate of soda
15g cocoa powder - valrhona of cos!
200g banana (sliced thinly)

Method
Preheat oven to 160C, grease and line a 18cm (7") square baking pan
Beat butter and sugar until creamy. Add in eggs, one at a time, beating well after each addition
Melt chocolate with fresh milk over low heat. Cool aside. Stir into batter until blended
Fold in sifted flour, baking powder, soda and cocoa powder.
Fold in banana slices, mix until combined
Spread batter into prepared pan. Bake in oven for 50 to 60 mins or until cooked.

Source: Buttercake - I love buttercake too2 by Kevin Chai

Pandan Butter Cake



Lately i hv been very careful when it comes to driving.. i make sure that i am driving within the speed limit and wud not want to be branded - crazy woman behind the wheel.. oh yes.. todays topic is abt me who after 15yrs of holding a driving licence got a ticket for speeding.. yikes! now if u were to ask my siblings.. they wud know the style of my driving.. i wouldnt say that i am NOT a fast driver but i can get fm point A to B within "a short period of time"... i remember there were a couple of occasions where my uncle saw me driving not within the speed limit lol.. having said that.. at least i dont drive like my dear hubs..but he doesnt drive fast...he says he flies low....

..... long story short... i got a ticket.. i appealed of cos and after two weeks.. i got a letter saying that i had to pay fines and got 6 points for speeding... sigh... so since last december... i hv been a good citizen of Singapore muahaha.. ok okkkk.. i promise i will not join the F1 okkkkk.. i will abide all the rules and speed limit  :op


Since we are on the topic of abiding to all rules... do u agree when i say that no matter how old u are.. u are grounded by rules.. be it when ur driving... when ur walking.. when ur in school.. even when ur at home.. we hv to abide by all rules - both my kids know that very well since my dear hubs has sooo many rules and regulations at home.. err .. i wonder..  is there such thing as abiding by all rules when it comes to shopping? hehehe

So ok.. enough abt that.. bottom line is.. i've paid my fines and will definitely think twice bef speeding.. as for the recipe that i am gonna share today... its another one of those every day type of cake.. this time round.. i baked it for hubs who bookmarked it since i bought this book.. Recipe is fm I love butter cake too2 by Kevin Chai.. enjoy!

Ingredients
250g butter
200g sugar
4 eggs
250g plain flour
5g baking powder
100ml milk
50g p.seeds
1/4 tsp pandan essence

Method
Preheat oven to 160C, greased and line a 7" baking pan
Beat butter and sugar till creamy. Add in eggs, one at a time, beating well after each addition
Fold in sifted flour and baking powder, then stir in fresh nilk, mix to forms batter
Divide batter into two portions, add in p.seeds and pandan essence separately, mix well
Spread p.seeds batter into prepared pan, follow with pandan batter. Bake it in oven for 50-60 mins or until cooked

Black Forest Cake



Hey peeps... its a brand new week and we are already on our 2nd week of 2013.. too fast if u were to ask me but hey what to do.. thats how it is .. u sleep.. u wake up and ur daily routine starts again.. am not complaining.... at least i dont hv to wake up in the middle of the night to breast feed my baby hahaha.. err can u imagine me preggie again at 44? blueekk.. if u were to ask hubs and Sonia if they want an addition to our family.. both will answer u promptly.. NO WAY! ishhh




The weekend was spent wisely.. we were out half of the day on sat and i spent the other half baking for my customers.. i also baked black forest cake for my family to enjoy... its a pretty straight forward cake and as much as i hv a few sponge cake recipe which i hv been using... i hv never stopped myself fm trying out new recipes... this is one of the recipes which i had planned to try out and since i am trying out Yongki Gunawan's sponge cake recipe to bake rainbow cake .. i thought why not bake his chocolate sponge cake too.. so here u are... recipe below is for a 24cm cake... half it if u wanna a 7" cake ok


Ingredients
8 eggs yolks
7 eggs
200g sugar
15g emulsifier
1 tsp vanilla essence
100g flour
25g corn flour
25g cocoa powder
15g milk powder
150g melted butter
1-2 tbsp black forest paste

Light simple syrup
100g sugar
300g water

Dark cherry fillings
1 can of dark cherry - seperate juice and cheery
300ml dark cherry syrup
50g sugar
3 tbsp corn flour

Frosting
500ml of non dairy whipping cream
chocolate shaving
cherries

Method
Preheat oven 170C and grease 3 x 24cm baking pan
Whisk eggs, sugar, emulsifier and vanilla essence till fluffy
Fold in sifted flour, corn flour, cocoa powder and also milk powder
Once mixed.. add in black forest paste and also ur melted butter
Divide equally between three pans.. bake it for abt 20 to 25 mins

Light simple syrup
Cook sugar and water on low fire till sugar dissolve.. set it aside to cool

Dark cherry fillings
Seperate dark cherry fm syrup.. slice dark cherry
Cook 300ml of dark cherry syrup (u can add water if ur syrup doesnt add up to 300ml) with sugar.. once sugar is dissolved.. turn down the fire and add in corn flour.. cook till it thickens.. once thickened.. switch off fire and add in ur dark cherry... let it cool

Assembling
Place the top layer (with the "skin"), cut side up. Brush about 1/3 cup of the sugar syrup over the cake layer. Spread with about 3/4 cup of the whipped cream, making a 1-inch-wide border around the perimeter of the layer that is slightly higher than the cream in the center. Spread half of the cherry filling in the center of the cream layer, letting the cream border contain the filling. Repeat with another cake layer, syrup, cream, and the remaining filling. Top with the final cake layer and brush with the remaining syrup.

Spread the top and sides of the cake with a thin layer of the whipped cream, just enough to mask the cake and its crumbs. Refrigerate the cake (but not the bowl of cream) until the cream is set, about 10 minutes.

Transfer 1 cup of the whipped cream to a pastry bag fitted with a 1M tip, and set aside. Spread the top and then the sides of the cake with the remaining cream. Pipe 6 equally spaced rosettes around the top perimeter of the cake and insert one of the reserved cherries in each rosette. scoop  chocolate shaving and scatter it on the middle of ur cake

Refrigerate until the cream is set, at least 1 hour or overnight. Slice with a sharp, thin-bladed knife and serve chilled.

Source: Mbak Ricke

Condensed milk egg tarts



This is gonna be a short entry... i think i must hv dozed off like three times while waiting for my pics to load.. dont know why but for some reason the connection seems to be a lot weaker if i wanna update my blog fm our living room grrr

Sooo hubs is back home fm his trip.. Alhamdullilah... he was there for three days and i hv successfully filled my days with what i love most - baking for my family lol... i told myself that i needed a break fm taking orders and i did just that... this coming weekend order will be my first order for this year... ty Waty for all the repeat orders .. see u soon girl!


... And for the past couple of days we also had a live-in nanny lol.. my niece who is now on school hols "volunteered" herself to sleep over which made things easier for me.. theres someone to play with my little princess and her mama gets a little "time off".

Oh.. Talking abt Sonia .. did i tell ya that her wishes to hv her ear pierced came to reality last Christmas?? she did it together with kakak Dafinah and we are so proud of both girls .. super brave!!


Alrighty.. lets not waste any more time... had wanted to bake these egg tarts last weekend but didnt get to it.. decided to bake it today simply bec i knew my family loves it.. ty mbak Ricke Indriani for sharing all your wonderful recipes with us... there are a couple more recipes which i hv jotted down and hopefully am able to try out this weekend :o) - one thing for sure..  Enak banget egg tarts nya! hehe

Ingredients
Shells
300g frozen butter - cubed - i used SCS unsalted
500g flour
pinch of salt
2 tbsp sugar
3 egg yolks

Egg custard
300ml condensed milk
400ml warm water
8 egg yolks - whisk a little with a fork
30g custard flour
1 tsp milk vanilla - i used vanilla essence

Method
Get ur mould ready - preheat oven 160C
Measure the flour and pour into a food processor with the regular blade attached. Add the unsalted butter, cut into cubes (Your butter should be frozen or very cold). Add salt and sugar. Pulse three times with three counts per pulse to lightly mix the ingredients.
With the motor running, pour egg yolks into the processor bowl just until the dough just starts to get noticeably crumbly. Don't wait until it is a big clump or it will be way too wet and will turn out tough.
Stop the machine, dump the crumbly dough into a bowl, and gather the dough into a ball with your hand. you can squeeze it a bit to make it stick together.
Roll out dough.. with a round cutter, cut out a few pcs.. press it into small tart moulds.. let it rest in ur fridge while u prepare ur egg custard

As for the egg custard.. Whisk condensed milk and warm water - put aside.
Whisk eggs lightly and pour into the milk mixture and whisk again. Do not whisk till frothy.
Add in vanilla essence and lastly add in custard powder.
Sift the egg custard mixture and pour into tart moulds.
Bake at 160C for 45 mins or till egg custard sets... once baked.. let it sit for 10mins bef u take it out

Please take note that i did 1 and a 1/2 recipes for egg custard as I prefer a thin crust and needed more filling..


Ish ish... the weather nowadays is very unpredictable.. one min its so so hot and windy and another min its raining heavily... night night beautiful ppl!

Banana cake with mocha frosting and salted candied peanuts



Monday monday... there are times when i just cannot run away fm monday blues... there is some kinda unhappiness that i hv been bottling up for the past couple of days.. arghh..  dont u just love ppl who really know how to get others to do their non business related things! geeeshhh

I told myself that i shud take it easy this year.. am 44 and i dont need to get myself worked up but if that person which u cant stand smses after midnight just to tell hubs to shop for him something.. that really pisses me off.. anyway am not here to vent my frustration.. i just need to get it out of my system .. thats all.. so bare with me huhu


Hubs flew to Jakarta a few hrs ago.. he took the first flight out and will be there for a couple of days.. I am still coughing away and i think i hv tried 101 ways to stop myself fm coughing.. ty to someone who recommended me to buy Ricola .. it soothes my throat a little..

On a lighter note.. a couple of days ago i received a parcel fm a courier service only to find out that KNur whom i met in Paris, had sent me a bday prezzie.. the latest recipe book by David Lebovitz.. i was thrilled and as i flipped thru the book cover.. i noticed that the book has a personalized dedication and his signature on it! i quickly went thru the book and this cake caught my eye instantly! showed it to hubs and his eyes just lit up.. knew i had to bake it for him bef he flew off... bought riped bananas fm the wet market and as soon as we got home fm our Saturday outing.. i began my journey with the famous David Lebovitz hehehe


This cake has three steps that u need to pay attention to.. the banana cake... the mocha frosting and the super delicious salted candied peanuts.. i wud recommend u to prepare the mocha frosting first as it took a little while to get that spreading consistency . next is to prepare the banana cake and as soon as u place ur cake in ur oven.. u can start to preparing the candied peanuts.. pls take note that i toasted all the nuts bef i used em and to get a high cake.. i used two 7" round cake pans.


So ok.. here is the first recipe fm Ready for Dessert by David Lebovitz.. ty KNur for the lovely pressie.. happy belated bday to u.... and to Lilly, happy advance bday! hehe


Cake
2 1/2 cups (350g) all purpose flour
1 1/2 tsp ground cinnamon
1 1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 cup (230g) unsalted butter, at room temp
1 1/2 cups (300g) sugar
1 tsp vanilla extract
1 tsp instant espresso
2 large eggs, at room temp
6 tbsp (90ml) buttermilk,yogurt, or sour cream - at room temp
2 cups (500ml) banana puree
1 1/4 cups (125g) pecans or walnuts, toasted and coarsely chopped

Candied Peanuts
1 cup (150g) raw or unsalted lightly roasted peanuts
1/2 cup (100g) sugar
3 tbsp (45ml) water
1/2 tsp flaky sea salt
1/8 tsp ground cinnamon

Frosting
10 oz (280g) bittersweet or semi sweet chocolate - coarsely chopped
1/2 cup (125ml) strong brewed coffee or espresso
10tbsp (140g) unsalted or salted butter, cut into pieces - room temp


Preheat oven to 175C. Butter the bottom and sides of two 9" round cake pans and line the bottoms with circles of parchment paper.

To make the cake, in a medium bowl, whisk together the flour, cinnamon, the baking powder, baking soda and salt.

In a stand mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy - abt 5 mins. Add the vanilla and instant espresso powder, then beat in the eggs one at a time, mixing until completely incorporated. Mix in half of the flour mixture, followed by the buttermilk and banana puree. Stir in the remaining flour mixture, then stir in the pecans or walnuts just until combined. Dont overmix.

Divide the batter evenly amonng the 2 prepared pans. Bake until golden brown and a toothpick inserted into the center of the cakes comes out clean, abt 40mins. Remove fm the oven and let cool completely.

To prepare the peanuts. in a medium heavy bottomed skillet over medium heat, combine the peanuts, sugar and the water. When the sugar begins to liquefy, begin stirring. Continue cooking, stirring frequently, until the sugar crystallizes. Decrease the heat to medium low and continue to cook, stirring, letting the crystallized sugar on the bottom melt and brown slightly. Then use a heatproof spatula to scrape up the liquefied sugar and continuously coat the peanuts with it, tilting the pan to help the sugar coat the nuts evenly.

Once the peanuts are a bit glossy and coated with syrup (there will be some sugary crystals on them still, which is normal), sprinkle the sea salt and cinnamon over them. Stir the peanuts a couple of times, then scrape the candied peanuts onto a baking sheet and let cool completely.

To make the frosting, combine the chocolate and coffee in a medium heatproof bowl set over a pan of simmering water, stirring occasionally until the chocolate is melted and the mixture is smooth. Remove the bowl from the heat and whisk in the butter until combined. Let cool completely, until thick and spreadable.

To assemble the cake, run a knife around the sides of the cakes to help them loosen fm the pans. Invert one cake onto a serving plate and peel off the parchment. Spread abt 3/4 cup of mocha frosting over the surface of the cake. Invert the second cake layer out of its pan, peel off the parchment and place it over the frosted cake layer. Spread the remaining frosting evenly over the top and sides of the cake.

Coarsely chop the candied peanuts and sprinkle them over the top of the cake.


Phewww that was a long one! hehehe.. enjoy the recipe.. bake it for ur special one and to hubs.. take it easy eventho u hv full on meetings.. see ya soon and honestly?? i hate being left behind.. yikes!!

Daily cake - Hokkaido chiffon cake with vanilla custard



We're on the 3rd day in the year of 2013.. Sonia started school today.. shes super excited abt it and couldnt stop talking abt it yesterday... she misses her friends and cant wait to see em... i guess right now .. shes having her break and I can imagine her mouth munching on sandwiches and talking at the same time hahaha

My cough is not getting any better.. it was better bef we went to USS last weekend.. err did i tell ya that we were there again? Sonia had a blast.. that girl hehehe.. shes just like me... we love wild rides!!! i think she must hv ridden on that dragon roller coaster for like 8 times!! hehehe.. anyway yesterday, I started to cough again.. hubs on the other hand is still coughing away .. his body is a little weak and planning to see his doc again later for antibiotics :o(


Alrighty.. since i didnt hv to send Sonia to school yesterday.. i decided to bake my family's fav cake and also prepared Beef Lasagna for my boys... not an expensive version of beef lasagna but a simplified one... Prego pasta sauce, instant lasagna sheets, minced meat, mushroom soup with half a cup of double cream, chilli flakes, all the dry herbs that i hv in my pantry and 4 packets of shredded mozzarella cheese.. easy peasy... as for the hokkaido chiffon cake... recipe is fm Hearty Bakes.. Love it!!


Hokkaido Chiffon Cupcakes (22 cuppies)
Ingredients:
(A)
 4 Yolks
70g Sugar

(B)
2g Salt
drops of Vanilla Essence

(C)
80ml Milk
60ml Corn oil

(D)
135g Flour (i used Cake Flour)
4g Baking powder

(E)
 6 Whites
50g Sugar

Method:
♥ Preheat oven 180°C
♥ Arrange paper cups on baking tray
♥ Hand whisk (A) till pale in colour.
♥ Add (B)
♥ Follow by (C). Whisk till combined
♥ Sieve in (D). Stir till well-mixed.
♥ Whisk whites till foamy, add sugar. Whisk till medium peak.
♥ Take 1/3 whites fold in with yolk mixture.
♥ follow by folding in the rest of white
♥ scope batter into pre-arranged paper cups about three-quarter filled
♥ baking time est. 20-25mins. - i used 170C and bake it for 18mins)

As for the filling... i am using vanilla custard cream which i hv been using since 2011 hehe.. err except i added a cup of whipped double cream . gulp - guilty as charged!!

Vanilla custard
3 egg yolks
1 / 4 cup sugar
1 stick vanilla bean
1 cup UHT milk
15gr corn flour
1 tbsp Salted butter

Method
1. Mix the egg yolks, sugar, corn flour, stir until well blended and pale yellow in color.
2. Heat the milk and vanilla bean until almost boiling, remove vanilla bean, pour half of the boiled milk into the beaten egg + sugar + corn flour, stir, then pour back into remaining milk , reheat, stirring constantly until custard thickens, remove from fire, add butter, stir until well blended, let it cool/leave it in ur fridge. With ur stand mixer, whisk a cup of double cream till soft/med peak.. add in cold vanilla custard.. mix well bef putting into piping bag.
Related Posts Plugin for WordPress, Blogger...