Friday, January 20, 2017

Love Letter Pattern Testing

A couple weeks ago, friend of mine Nadra sent me mail about testing her new pattern - I said Yes right away.  This is a second time I do pattern test for her,   I always love to do, ..  her pattern always easy to understand and very clear.  I made a love letter pillow case and mini love letter quilt.

Go check Nadra website, Ellis & Higgs  and you will find the information you need about the pattern and also don't forget to check Nadra's fabrics collection !!  It's beautiful ...

Friday, December 16, 2016

Chocolate Confetti Chiffon Cake with Almond Crunch'

Is December, this momma turn 47 young yesterday , nothing fancy happen since I don't like to celebrate birthday especially my own but I baked cake for sure, not because of birthday's girl need cake but I have 2 cookies monsters at home who keep looking what under cake dome .. any time !!! I said any time, I am not joking ..  
Anyway, I visited a local library the other day and found this recipe from book I borrow (ssst.. I tell you secret, I love flip all cooking books - I always amazed by pretty pictures under tag 'food'  hahaha ..  are you with me ?) 
The recipe called 'Chocolate Confetti Chiffon Cake with Almond Crunch' .. whoaaa... that is a long title for the cake, so I baked this cake on my birthday and surprise (or not surprise) this two cookie monsters love the crunch topping on the cake and off course the chocolate confetti inside the cake

So here is the recipe I slightly copy so I won't forget and will make another time for sure

Chocolate Confetti Chiffon Cake with Almond Crunch

For the topping
1 large white egg
1 1/2 cup sliced almonds
2 tbsp granulated sugar

For the cake
1 1/2 cup miniature semi sweet chocolate chips
2 1/4 cup cake flour (all purpose flour, will work too - just shifted 2times)
1 1/2 cup granulated sugar
1 tsp baking powder
1/2 tsp salt
1/2 cup corn or canola oil (vegetable oil, work as well)
7 large eggs, separated
2/3 cup waters
1 tsp vanila extract
1 tsp almond extract (skip if you don't have)
1/4 tsp cream of tar tar (fresh lemon juice can be used as substitute 

For Glaze
1 1/2 cup confectioners sugar
3 - 4 tbsp milk
1/2 tsp almond extract

Prepare the Topping
Heat the oven 325F . Have ready un greased non stick baking sheet
In a medium bowl, whisk the eggs white with fork until foamy, about 30 second. Stir in the nuts until they're evenly coated. Sprinkle sugar over the nuts.  Spread the nuts with wooden spoon onto the baking sheet.  Bake for 5 minute, stir the nuts and bake again for another 5 -8 minutes.  Remove the nuts, immediately stir them .  The nuts will become crispas the cool. Set a side

Make the Cake
Heat the oven to 325 F    Have ready 10inch un greased chiffon pan

In food processor , pulse the chocolate until some of them are finely grated and the rest have formed small crumbs

In a large bowl, shift together flour, 1 cup of sugar, baking powder, salt. Male a well in the center and put in the oil, egg yolks, water, vanila, almond extract. Beat the mixture until smooth and thick.  Fold in the reserved chocolate chips. Set a side

In a large , clean bowl stand mixer, whisk white eggs, cream of tar tar until foamy, add little by little remaining granulated sugar, Beat until soft peaks form

Stir about 1/3 white eggs mixture into yolk batter, gently fold .  Do it until all the mixture comes nicely together .   Bake for about 1hour 15 minutes, depend on your oven (make sure you check with clean skewer)

Invert the pan onto a bottle with narrow neck and cool thoroughly about 1 hour  than remove the cake , slide onto a serving plate

Make the Glaze :
In a small bowl, stir sugar, mil and extract, adding enough milk to make a smooth glaze, set a side 2 tbsp.   Spread the remaining glazed over the top of the cake, you might not used all of it.  Cover the top of cake with prepared almond crunch , drizzle the reserved glazed.  Enjoy

Thursday, November 17, 2016

Match Green Tea Chiffon Cake

We love chiffon cake, an easy light cake for middle of the week. With this recipe you can always modify the flavor of cake, this time I just feel like to play with matcha powder.  I purchased matcha powder long ago when I transit to Japan on the way back home after long vacation.  :)  - visit Japan is in my bucket list, someday somehow ... I will visit that country but for now, let's just try matcha chiffon cake ^_^  

Matcha Green Tea Chiffon Cake

Ingredients :
200gr all purpose flour
1 tsp baking powder
2 tbsp matcha green tea
7 yolks
50 ml vegetable oil
200 ml milk / water or coconut milk
7 white eggs
1/2 tsp salt
200 gr granulate sugar
1/2 tsp cream of tar tar

Directions :
Pre-heat oven 350 F

In medium bowl whisk flour, baking powder, yolks, vegetable oil, coconut milk ,to combine, set aside.

In the bowl of a stand mixer fitted with a whisk attachment, Place egg whites in the bowl and whisk on high speed until soft peaks form (they should droop over like soft-serve ice cream), about 30 seconds. Gradually add sugar and continue whisking until stiff peaks form (they should stand straight up), about 1 minute more. Using a rubber spatula, fold a quarter of the egg whites into the batter until evenly incorporated; gently fold in the remaining egg whites until just combined and no large white streaks remain.

  1. Pour the batter into the chiffon pan (no need to coating the pan). Bake until the surface of the cake is golden brown and springs back when pressed and a toothpick or cake tester inserted into the center comes out clean, about 55 minutes. Place on a wire rack , turn the pan upside down to cool slightly, about 15 minutes. Carefully run a knife around the perimeter and turn the cake onto the rack to cool completely.