Baileys chocolate fudge

Ingredients: (Makes 16)

Melted butter, to grease
1 x 395g can sweetened condensed milk
100g butter, cubed
255g (1 1/4 cups) brown sugar, firmly packed
2 tbs glucose syrup
150g good-quality dark chocolate, finely chopped
60ml (1/4 cup) Baileys Original Irish Cream liqueur

Directions:

1. Brush a 20cm (base measurement) square cake pan with melted butter to lightly grease. Line base and 2 opposite sides with non-stick baking paper, allowing it to overhang.
   
2. Combine the condensed milk, butter, sugar and glucose syrup in a medium heavy-based saucepan. Stir over medium-low heat for 3 minutes or until sugar dissolves. Increase heat to medium-high and cook, stirring constantly, for 10-15 minutes or until mixture thickens, turns a caramel colour and leaves the side of pan. Remove from heat.
   
3. Add the chocolate and liqueur, and stir until chocolate melts and mixture is smooth. Pour into the prepared pan and smooth the surface. Set aside for 1 hour to cool. Cover with plastic wrap and place in the fridge for 1 hour or until firm.
   
4. Remove fudge from pan, using the paper to help lift the fudge. Use a sharp knife to cut fudge into 16 equal portions.

Losing Touch and some Luck but I'm still dreaming

I lost my touch on how to bake !!!! Actually I "baked" a pineapple combine with butter cake on Monday evening but the results was horrible.

Beyond Horrible....

It does not even look like a cake. It looks like shit. So disastrous that I dare not take/post a picture of it. I wonder where did I go wrong?

But the cupcakes sized ones are still edible. Guess I have not lost all my luck yet.

I always love baking and always wonder why I have never pursued a pastry career. I always knew deep inside of me that this is what I want, this is my passion and I would never be bored working in that field. Why would anyone be bored with pretty desserts and cakes surrounding them?

How I ended up studying Computer Engineering would be just for the sake of studying something that can pay my bills bah....

Past is past, right? everything was/is there for a reason and there is nothing wrong with dreaming. As long as I earn enough to buy food and pay bills, then I am more than fine.

Meanwhile, try to be happy with what I have, and keep on dreaming.

Dark chocolate tart with Cointreau cherries

Ingredients:

225g (1 1/2 cups) plain flour
125g chilled butter, chopped
60g (1/3 cup) icing sugar mixture
1 egg yolk
2 tbs chilled water
150g good-quality dark chocolate, coarsely chopped
185ml (3/4 cup) thickened cream
1 tbs cocoa powder
2 eggs, lightly whisked
60ml (1/4 cup) Cointreau liqueur
60ml (1/4 cup) water
100g (1/2 cup) caster sugar
800g fresh cherries, pitted

Directions:

1. Place the flour, butter and icing sugar in the bowl of a food processor and process until the mixture resembles fine breadcrumbs. Add the egg yolk and water, and process until the dough just starts to come together. Turn onto a lightly floured surface and knead until smooth. Shape into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
   
2. Roll out the pastry on a lightly floured surface to a 4mm-thick disc. Line a round 3cm-deep 23cm (base measurement) fluted tart tin, with removable base, with pastry. Trim excess. Place in the fridge for 30 minutes to rest.
   
3. Preheat oven to 200°C. Line the pastry case with non-stick baking paper and fill with pastry weights or rice. Place on a baking tray. Bake for 15 minutes. Remove the paper and pastry weights or rice. Bake for 10 minutes or until crisp.
   
4. Reduce oven temperature to 180°C. Place the chocolate, cream and cocoa powder in a medium saucepan over low heat. Cook, stirring, for 5 minutes or until the chocolate melts and the mixture is smooth. Remove from heat. Add the egg. Whisk until just combined. Pour into the pastry case. Bake in oven for 20-25 minutes or until just set. Set aside for 3-4 hours to cool.
   
5. Meanwhile, place the Cointreau, water and caster sugar in a saucepan over low heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Bring to the boil.
6. Add the cherries and cook, stirring, for 5-8 minutes or until the cherries soften and the syrup thickens slightly. Set aside for 20 minutes to cool.
   
7. Use a slotted spoon to transfer the cherries to a bowl. Arrange the cherries on top of the tart. Drizzle over a little of the syrup. Cut into slices and serve with the remaining syrup, if desired.

Notes & tips
To stop your pastry case from shrinking during baking, after lining the tart tin, make sure you place it in the fridge to rest.

Double choc chip cookies

Ingredients:

125g unsalted butter, softened
1 1/4 cups (250g) firmly packed brown sugar
1 tsp vanilla extract
1 egg
1 1/2 cups (225g) plain flour
1/2 tsp baking powder
100g good-quality dark chocolate, roughly chopped
100g white chocolate, roughly chopped

Directions:

1. Preheat the oven to 180°C. Line a baking tray with baking paper.
   
2. Place butter and sugar in a bowl and beat with an electric mixer until pale. Add vanilla and egg and continue to beat until just combined. Sift in the flour, baking powder and a pinch of salt then fold in. Stir through chunks of chocolate.
   
3. Place tablespoonfuls of mixture 4-5cm apart on the tray. Bake for 15-20 minutes until golden.
   
4. Remove from oven and allow to cool a little before removing to a wire rack to cool completely.

Egg Nog Panna Cotta

Ingredients (Makes 6)

1/4 cup (60ml) cold water
20g (2 sachets) powdered gelatine
2 1/2 cups (600ml) cream
1 1/4 cups (300ml) store-bought ready-made custard
1/3 cup (80ml) brandy
1/2 teaspoon mixed spice powder
2 tablespoons icing sugar mixture, sifted

Peach and cherry compote

2 cups (500ml) water
1 cup (220g) sugar
3 teaspoons lemon juice
2 yellow peaches, cut into wedges
2 white peaches, cut into wedges
1 tablespoon lemon juice, extra
1 1/2 cups fresh or frozen thawed cherries

Directions:

1. Place water in a small bowl. Sprinkle the gelatine over the water and set aside for 5 minutes or until gelatine has set and is spongy.
   
2. Place the cream, custard, brandy, mixed spice and icing sugar mixture in a saucepan over low heat. Stir until sugar has dissolved and mixture is well combined.
3. Whisk if any lumps form.
   
4. Once the custard mixture is hot (but not boiling), slowly add the gelatine mixture. Stir for 2-3 minutes or until the gelatine has fully dissolved. Remove from heat. Pour into a greased rectangular (5-cup capacity) tin. Cover and refrigerate for 5 hours or until set.

To make syrup

1. Place the water, sugar and lemon juice in a saucepan over medium-low heat. Stir until sugar dissolves. Bring to the boil, reduce the heat and add the peaches. Simmer for 1-2 minutes then remove the peaches with a slotted spoon. Set aside to cool slightly, then peel away the skin (reserve skin).
   
2. Sprinkle peaches with extra lemon juice. Cover and refrigerate until ready to serve.
   
3. Meanwhile, return the syrup to the heat, add the peach skins and increase heat to high. Simmer for 4-5 minutes or until the syrup has reduced and thickened slightly. Cover and chill completely.
   
4. To serve, turn the chilled panna cotta on to a large serving platter. Top with the peaches and cherries and drizzle with a little syrup.

Notes & tips
The panna cotta can be made up to 2 days ahead. The peaches and syrup can be made a few hours ahead (chill both in the refrigerator until ready to serve).

Sitor Beri Cak Ge

Yesterday was my twins sisters birthday. They (Vonvon) has requested for a Sitorberi Cak-ge for their birthday. This is the results.

I have started working on this cake since sunday night after I came back from work, baking the sponge cake. Reason for a heavy sponge cake was because I got frighten by Feli screams... My Earl Grey (hamster) was dead. So after finish putting the cake into the oven, I help to clean up the cage and send Earlie to the other side.

Then on the next day, I started the cake deco at about 12pm. Whipped cream and add them layer by layer...

It very hard... Now I know why we pay so much for a nice looking cake..

It a little loop sided and the sponge cake is a bite heavy but the taste and looks are already sell-able.

Another sad news is my Earlie has died the night before my sisters birthday.. RIP Earlie..