Chocolate-chilli Cupcakes Tuesday, Apr 22 2008 

chocolate and cupcakes and weird dayah 3:57 am

I had to bake this for some Spanish-themed party. AWESOME! La fiesta de español. Anyway baking this was really fun because firstly, they were easy, and secondly, I love vibrant colours! Me gustaria mas tarta de chocolate de chili, por favor. 

See, the first reaction I got from people was “EEYUCK” when they heard chocolate chilli. Hah!! I just love to rub it in their faces that its SOO NOT YUCK. In fact, it’s really really yummy! Take that, boring people. HAHA! Okay sorry, I got carried away with gloating.

HAHH!!!

Okay sorry..

Get the recipe here:

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Custard puffs Tuesday, Apr 22 2008 

choux and custard dayah 3:28 am

Actually the recipe said it was ‘Coffee profiteroles with chocolate sauce’ but nobody would understand what in the world that thing is anyway! And I changed the coffee cream to vanilla custard cream.

Chou(x) pastry, paste, or dough (French pâte à choux, German Brandteig) is a light pastry dough used to make profiteroles, croquembouches, eclairs, French crullers, beignets, and gougeres.It contains only butter, water, flour, and eggs. Its raising agent is the high moisture content, which creates steam during cooking, puffing out the pastry. (Source: Wikipedia) Yup. Basically puffs, in a lot of fancy shmancy names and shapes. But they all taste the same.

Considering it was my 2nd time baking these, they turned out pretty well. Unlike the first one, which were laughingly called puffs, since they were too watery and became flats. I had to sandwich 2 fluffs (flat-puffs, geddit?) to make 1 custard puff. Well, at least they didn’t taste bad. And the drizzled chocolate sauce helped camouflage the funny fluffs.

I’ll try this recipe again with chocolate pudding fillings instead. OR make them into eclairs. YES! New project!

Recipe follows:

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Fruit tarts with custard filling Tuesday, Apr 22 2008 

custard and fruit and tart dayah 3:08 am

Recycled photo:

There’s the fruit tarts on the left and lemon meringue tarts on the right, in case you didn’t know. I don’t have to repeat myself by saying that tarts rock, BUT, what I just found out was that tarts are higher in calories, as compared to angel food cake. DUH! I’ll try to bake one of those, one fine day. Who cares about calories when these treats are right in front of you??!!

One thing I forgot to do was glaze the fruits, because after I left them in the refrigerator overnight, they became dehydrated and kind of slightly dried up. Uugh. Nevermind. There’s always a next time!

Recipe follows:

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Lemon Meringue Tarts Tuesday, Apr 22 2008 

citrus and tart dayah 3:00 am

As long as it’s still in the citrus mode, I’ll just include one of my favourite recipes ever tried. No I didn’t have the time or luxury to re-bake this. I wish I did though, because I LOVE the tartness of the lemon filling. The combination of sweet and sour! I like!!

Note that tarts usually require more work, as compared to muffins or cupcakes, but trust me, they are worth the time!

Get the recipe:

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Citrus Yoghurt Muffins Tuesday, Apr 15 2008 

citrus and low-fat and muffin dayah 1:34 pm

“The acidity of the yoghurt, balanced with the subtle sweetness of the citrus oils, makes these muffins utterly mouth-watering.”

So I’ve decided to kick start this new bake-blog (and obviously not going to bother with my multiply account because it’s seriously no fun!!) with this really really super zesty citrusy muffins. AND! Since I’m in my I’m-so-fat-therefore-I’m-exercising mode, this low-fat muffin really eliminates the guilt from eating desserts.

Taste test:
[10 mins after it came out of the oven]:
The hazelnuts add a real nice crunch to the whole muffins, the combination smell of lemon, orange and lime is really really great! Who would have known it’s healthy????

[1day later]:
I could probably eat this all day long, with my peppermint tea! It’s great as breakfast, brunch and tea snack. I would really recommend reheating the muffins (for about 10 secs on HIGH) before eating. Maybe I’ll try this recipe again with additional white choc chunks.

Get the recipe here!
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