Tag Archives: baking

Dark Chocolate Cupcakes

5 Nov

I was craving cupcakes all day long… So when I came home, all I could think about was starting to bake. In the pictures you can see my new cupcake stand, which isn’t very handy but so cute I’ve forgotten about that already.

The frosting didn’t turn out that great, but I think it’s because I used minarine (which means less fat) instead of margarine… So next time I’ll just stick to the recipe! The taste was really good, but normally it has to be pipeable, which wasn’t the case at all.

Also my chocolate abstracts didn’t look a thing like the chocolate abstracts on the ‘how to’-website, but that’s abstract art, right?!

Dark Chocolate Cupcakes

Ingredients (for 9 cupcakes)

Cupcakes

  • 50g margarine
  • 30g bittersweet chocolate, chopped
  • 20g cocoa powder (not the Nesquick-kind)
  • 1 egg
  • 50g cane sugar
  • 1/2 tsp vanilla extract
  • a pinch of salt
  • 50g plain yoghurt
  • 30ml soy milk
  • 55g all-purpose flour
  • 1 tsp baking powder

Frosting

  •  1,5 Tbsp all purpose flour
  • 60ml soy milk (if you use cow’s milk, use 5g more sugar)
  • a few drops of vanilla extract
  • 50g margarine
  • 20g granulated white sugar

Garnish

  • 25g dark chocolate, before hand made into ‘chocolate abstracts’ (How To)

Directions

  • Preheat the oven to 175°C. Line a cupcake pan with baking cup liners
  • Combine margarine, chocolate and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water (au bain marie). Heat the mixture until the margarine and chocolate are melted and whisk until smooth and combined. Set aside to cool until just warm to the touch
  • Whisk the egg in a medium bowl to combine. Add sugar, vanilla, and salt until fully incorporated
  • Add the cooled chocolate mixture, soy milk and yoghurt and whisk until combined.
  • Sift the flour and the baking powder into the bowl
  • Stir well until you become a homogeneous batter
  • Divide the batter evenly among the cupcake pan cups
  • Bake about 15 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean
  • Let the cupcakes cool down completely before frosting them
  • Meanwhile, make the frosting: in a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens (around 5 minutes). Be careful not to burn it
  • Remove from the heat and let it cool to room temperature
  • Stir in the vanilla extract. This mixture must be completely cooled in order for the frosting to work
  • While the mixture is cooling, cream the margarine and sugar together until light and fluffy
  • Then add the cooled milk/flour/vanilla mixture and beat with a mixer until it all combines and resembles whipped cream. If it’s not looking like whipped cream, keep on whipping
  • Spread the frosting onto the cooled cupcakes, and garnish with the chocolate abstracts

Source:
– cupcakes: adapted from Brown Eyed Baker
– frosting: adapted from The Girl Who Ate Everything
– chocolate abstracts: HWTM

Wholewheat Raisin Bread

3 Nov

Nothing beats the scent of fresh, homemade bread. Okay, except the scent of fresh, homemade cupcakes… But still!

Wholewheat Raisin Bread

Ingredients (for 1 loaf)

  • 300ml luke warm water
  • 3 tsp active dry yeast
  • 250g all purpose flour
  • 200g whole wheat flour
  • 100g old fashioned oats
  • 1 tsp salt
  • 150g raisins

Directions

  • In a small bowl, combine the luke warm water and the yeast. Give it a good stir and set aside for about 5 minutes, until the yeast begins to form bubbles.
  • Sift the all purpose flour, whole wheat flour, oats and salt into a large bowl .
  • Stir in the yeast mixture until the dough is starting to pull away from the bowl (it gets less sticky and is forming a nice ball)
  • Now get the dough out of the bowl and start kneading for about 10-15 minutes.
  • Form a ball with the dough, place it back into the bowl and cover up with a towel.
  • Put aside in a warm place for 1 hour (I always preheat my microwave for a minute and then put my bowl in there).
  • The dough should have doubled in volume after an hour.
  • Add the raisins and knead the dough for another 10 minutes
  • Form the dough into a log and put it in a pan (I used a 23cmx13cm rectangle  one)
  • Cover the pan with a towel and put aside again for about 1 hour.
  • Preheat the oven to 190°C.
  • Bake the bread for 30-40 minutes (until golden and hollow sounding when tapped)
  • Let the bread cool down completely

Source: adapted from Pastry Affair

Lemon-Chia Seed Squares

30 Okt

I just want to start with telling you how A-MA-ZING these squares were! We both enjoyed them endlessly. As we’re speaking, the oven dish is almost finished… And I just baked them.

The recipe asks for lemon zest, so I started zesting a lemon with a fork. I was afraid I’d end up in the hospital this way, so I continued with just chopping some lemon peel really finely. I actually liked it better this way, because you end up with these nice little pieces of peel in your squares.

Another notice: I used a 27cmx18cm oven dish, but that was too large… The squares ended up really flat, so be sure to use a small dish.

Lemon-Chia Seed Squares

Ingredients (for 8 squares)

  • 30g confectioners’ (powdered) sugar
  • 3 Tbsp margarine
  • 60g whole wheat pastry flour
  • 3 Tbsp chiaseeds + 9 Tbsp soy milk or water (set aside for 15 minutes before using the mixture!)
  • 60g cane sugar
  • 2 Tbsp freshly grated lemon zest (first wash the lemons with boiling water and scrub well)
  • 6 Tbsp fresh lemon juice
  • 3 Tbsp all-purpose flour
  • 1/2 tsp baking powder
  • a pinch of salt
  • 8 slices of lemon for garnishing

Directions

  • Preheat the oven to 180°C and lightly grease the bottom of baking pan
  • Mix the confectioners’ sugar and margarine with a wooden spoon until creamy and light (about 5 minutes)
  • Gradually add the whole wheat flour and stir until the mixture is crumbly
  • Press the mixture into the bottom of the prepared pan and bake until golden brown (about 10 minutes)
  • Cool on a wire rack and lower the oven temperature to 160°C
  • Meanwhile, whisk the chia until nicely mixed
  • Add the cane sugar, lemon zest, lemon juice, all purpose flour, baking powder and salt. Whisk until combined
  • Pour the mixture over the baked crust and return to the oven until “set” (about 20 minutes)
  • Cool completely on a wire rack
  • Cut into 8 squares and garnish with a lemon slice

Source: adapted from Cooking Done Light

Tartelettes with Coconut Pudding

27 Okt
As you have probably noticed by now, I love bite sized desserts! To try something different than the good old cupcakes, I made some tartelettes today.
Tartelettes are typically French, and really delicious. You can fill them with anything, really, but since I had some leftover coconut milk from the Thai Curry, I decided to fill them with coconut pudding. I just used the instructions on the package of pudding powder, and exchanged the regular milk for coconut milk.

As you may have noticed, I started using a more professional camera today: my boyfriend’s Canon EOS 350D. I looove taking photographs with it, but since I only started, the pictures might not be very good yet. If anyone has some tips: you’re very welcome sharing those with me!

Important notice! The dough needs to be refrigerated overnight, so you’ll have to be patient to eat these wonderful little tartelettes.

Tartelettes with Coconut Pudding
 
Ingredients (for 12 tartelettes):
Tartelettes:
  • 140g margarine
  • 50g icing sugar, sifted
  • 50g grated coconut
  • a pinch of salt
  • ½ tsp vanilla extract
  • 1 large egg, beaten
  • 250g all-purpose flour
Coconut pudding:
  • 150ml coconut milk
  • 50ml soy milk
  • 25g sugar
  • 12,5g vanilla pudding powder

Garnishing:

  • 6 Tbsp grated coconut
  • 12 mint leaves
Directions
Tart dough:
  • Mix the margarine and the sugar with a spoon until creamy and light (about 5 minutes).
  • Add the grated coconut, salt, vanilla and egg and stir well to blend the ingredients.
  • Sift the flour into the bowl and stir (don’t overdo it).
  • Gather the dough into a ball, roll it tightly in some plastic wrap and let it rest in the refrigerator overnight.
  • Preheat the oven to 180°C.
  • Divide your refrigerated dough ball into smaller balls and roll them out.
  • Press out circles that are a bit larger than the holes of your cupcake tin.
  • Drape the dough pieces into each tart mould using your thumb. Make sure you press more around the bottom rims where dough tends to gather. To make them look extra lovely, you can add a special border by using you thumb and index finger
  • Place the tin back into the fridge for another 15 minutes.
  • Make some small holes into the dough using a fork, so the dough won’t rise during the baking process.
  • Bake the crusts for about 10 minutes, or until they turn golden.
  • Transfer the crusts to a wire rack to cool down.

Coconut pudding:

  • Meanwhile, make the pudding: pour about 1/4 of the coconut milk in a small bowl. Stir the pudding powder in there, until there are no clumps left.
  • Pour the rest of the coconut milk, together with the soy milk and sugar, in a pot.
  • Bring the mixture to a boil while stirring (make sure it doesn’t burn!), and then add the pudding powder mixture.
  • Keep stirring for another 5 minutes, and then turn off the heat.
  • Pour the pudding in the little pie crusts, and let the tartelettes cool down.
  • Garnish with some grated coconut (about 1/2 Tbsp per tartelette) and a mint leaf.

Source:
– tartelettes: adapted from Hungry at Midnight/
– coconut pudding: adapted from instructions on my Imperial pudding powder package

Rolls with seeds

27 Okt

Weekend means a nice breakfast, so I made us some rolls. To be honest, I baked them last night, because they need a few hours to rise properly, and I’m always too hungry in the morning to wait for that. But even left out overnight, they still tasted amazing.

A lot of people think baking bread or rolls is elaborate and complicated, but that’s really not true. The only thing that takes up some time, is the rising process. To make the dough, you just combine some stuff, give it a good knead and put it aside with a towel on top.

So don’t hesitate and start baking!

Rolls with seeds

 

Ingredients (for 12 rolls)

  • 250ml luke warm milk (I used soy milk)
  • 125 ml luke warm water
  • 1 package (11g) active dry yeast
  • 4 Tbsp olive oil
  • 1 Tbsp honey, rice syrup or another liquid sweetener
  • 2 tsp salt
  • 250g all-purpose flour
  • 375g whole wheat flour
  • 1 beaten egg plus 1 Tbsp whole milk
    (I used the vegan version: 2 Tbsp soy milk + 1/2 tsp cornstarch)
  • Seeds for garnishing (I used chia, flax and sesame seeds)

Directions

  • In a small bowl, stir together the luke warm milk and water.
  • Whisk in the yeast and let stand for about 5 minutes, until the yeast begins to form bubbles.
  • Whisk in the olive oil and honey.
  • Sift the all purpose flour, whole wheat flour and salt into a large bowl .
  • Stir in the yeast mixture until the dough is starting to come away from the bowl (it gets less sticky and is forming a nice ball)
  • Now get the dough out of the bowl and start kneading for about 10-15 minutes. Use your imagination: pull the dough, slam the dough, push the dough, …
  • Form a ball of the dough, place it back into the bowl and cover the bowl with a towel.
  • Put aside in a warm place for 1 hour (I always preheat my microwave for a minute and then put my bowl in there).
  • The dough should have doubled in volume after an hour.
  • Turn the dough onto a work surface and shape into 12 rolls.
  • Space the rolls on a parchment-lined baking sheet, make sure they’re not too close to each other.
  • Cover the baking sheet with a towel and put aside again for about 1 hour.
  • Preheat the oven to 200°C.
  • Meanwhile, prepare your egg wash in a small bowl by mixing the egg and milk together, or by mixing the soy milk and cornstarch together.
  • Brush the rolls with the egg wash and sprinkle with your seeds.
  • Bake them for 15 minutes.
  • Let the rolls cool down completely.

Source: adapted from The Curvy Carrot

Toffee Cookies / Cinnamon Rolls

21 Okt

Today, we had Jeroen’s grandparents over for coffee and tea. So obviously, I was busy all week figuring out what I wanted to bake for them.

I ended up with cinnamon rolls (Jeroen’s grandma is Dutch, so she loooves anything with cinnamon) and toffee cookies, since I had a bag of toffee in the cupboard that I’ve been wanting to use for a long time.

I used two recipes I found on Pinterest, customized those a little bit, and was REALLY happy with the outcome.
The cinnamon rolls were a little too ‘bready’ for me, but everyone else liked them, and the taste was good.
The toffee cookies were an instant hit… Crunchy on the outside, gooey on the inside, and with lovely pieces of melted toffee all over them. I’m certainly making these again.

Toffee cookies

Ingredients (for 16 cookies):

  • 175g margarine
  • 100g cane sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 250g flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • pieces of toffee

Directions:

  • Preheat oven to 180°C.
  • Beat softened shortening with the sugar, until the mixture becomes creamy.
  • Add egg and vanilla extract. Beat for a couple of minutes.
  • Mix flour with baking powder and sift into the mass. Knead the dough.
  • Add salt and toffee pieces, mix again.
  • Line a baking sheet with parchment paper.
  • Scoop out a wooden spoon of the dough and place them on the baking sheet. Flatten them a little bit.
  • Bake for about 15 minutes.
  • Transfer on a wire rack to cool.

Source: adapted from Divine Cuisine

Cinnamon rolls

Ingredients (for 9 rolls):

Dough

  • 250ml buttermilk (or 250ml milk+ 1 Tbsp vinegar)
  • 60g cane sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp vanilla extract
  • 1 egg
  • 400g flour

Filling

  • 3 Tbsp margarine
  • 75g cane sugar
  • 1/2 Tbsp cinnamon

Directions:

  • Preheat oven to 190°C.
  • Put the sugar, baking powder, salt, vanilla extract and egg in a bowl. Mix until homogeneous
  • Add the milk and whisk again.
  • Keep on whisking while you add the flour.
  • Take the dough out of the bowl and knead for a couple of minutes.
  • Roll out the dough into a rectangular shape.
  • Spread with the shortening and sprinkle with the cinnamon and sugar
  • Roll up the dough into a log.
  • Cut the log into pieces of about 5cm.
  • Put each piece into a hole of a greased muffin tin.
  • Bake for 15 minutes.
  • Let the rolls cool down a bit and then remove them from the tin.

Source: adapted from The Baker Chick

And last but not least, some pictures of the table setting: