Good reminder to weigh your ingredients and not trust the bag weight. I have to say I was particularly bummed to see this egregious light packing from KA. Plugra in its 5g wrapper weighing correctly for reference.
For some reason this time my pancakes didn't raise at all, they stayed flat. Is it a cooking time issue or was there something else I'm missing?
French method macarons with Sugar Spun Run's ratios
Filled with honey ermine frosting - replaced about ⅔ of the sugar with honey
Decorated with melted chocolate and halved candy melts
Happy World Bee Day (tomorrow)!
Previously I’ve been quite rubbish at decorating but I bought a new piping tip and it went so well! I also made my own parchment cupcake cases because I didn’t want to go to the shop again haha
Wasn’t feeling sandwich bread this week, so I made naan instead! What is your favorite way to eat naan? I like mine with hummus
Blueberry cheesecake following the recipe from RecipeTinEats. I did use a water bath and I sieved the mixed cheesecake batter to prevent lumps (lost the zest tho). came out beautifully, no lumps, no cracks
I recently joined a cake picnic in my city, It was the first one here. I wanted to do like a cottagecore ghibli theme hehe I forgot to take a picture of the crumb shot 🥲 I tried to practicing piping flowers end up looking like pinwheels haha 😚 I definitely need to practicing my piping. I do see it’s getting better each time I make a cake.
The flavor of this cake
• ube chiffon spongecake
• ube ganache
• creme brûlée (vanilla pastry cream mousse with crackling caramel)
• coconut milk jelly
• shredded coconut
Took me long hours to decorate ☺️ at first I was thinking it won’t be finish, by the time I came back to my seat, there was one slice left. The nice lady came to me and took the last one! I didn’t get to win that day but to my cake board all empty, I felt really happy it’s like I got chosen ☺️🌱
The host did such a lovely work creating this event for us bakers.
She was an absolutely stunner and a huge hit. i’m a big fan of rhubarb🕺
Ingredients
2 eggs
120 grams (1/2 cup) reduced-sugar applesauce
50 to 70 grams (1/4 to 1/3 cup) brown sugar
1 teaspoon vanilla extract
110 grams (1/2 cup) melted butter
(or 80 grams / 1/3 cup for a lighter version)
160 grams (1 1/4 cups) all-purpose flour
1 teaspoon baking powder
1 pinch salt
140 grams (5 ounces) dark chocolate, roughly chopped
Optional
chopped walnuts or hazelnuts
flaky sea salt on top
Instructions
Preheat the oven to:
175 degrees Celsius/350 degrees Fahrenheit
In a large bowl, whisk together:
eggs
brown sugar
applesauce
vanilla extract
melted butter
Add:
flour
baking powder
salt
Fold in the chopped dark chocolate.
Line a loaf pan with parchment paper and pour in the batter.
Add extra chocolate chunks on top for a bakery-style finish.
Bake at:
175 degrees Celsius/350 degrees Fahrenheit
Baking time:
32 minutes for a gooey cookie-style center
36 to 38 minutes for a softer cake texture
Tips
Use 70 percent dark chocolate for the best flavor balance.
Chill the chocolate chunks before baking for larger melted pockets.
Sprinkle a tiny pinch of flaky sea salt on top before baking.
The reduced sugar and applesauce keep the loaf moist while making the dark chocolate flavor stand out even more.
Just finished baking. Putting it in the fridge after an hour.
I know a lot of us are probably tired of flourless chocolate cakes, but I have got to share this one anyway because it really was so simple and tasty!
I dare say it could use a little extra sugar but for those who like it "not too sweet" this does great.
Here's the link for the recipe: https://www.thepancakeprincess.com/flourless-black-bean-chocolate-cake-gluten-free/
I made a frosting from instant pudding powder and heavy whipping cream just to have something quick.
I think I will try to make a vanilla version of this using the same ingredient ratios but with cannelini beans and gluten free flour.
Some of the various eclairs I’ve made over the past couple years at work. The chocolate coffee eclair was by far my favorite. It was also my first time making chocolate pate a choux
In order of the pictures:
Coffee Eclair with chocolate pate a choux
Banana Coconut Eclair
Pistachio Eclair (the ugly one)
Caramel Eclair
Pistachio Eclair (the OG)
Vanilla Bean Eclair
Praline Eclair
Raspberry Eclair (Pt. 1)
Coconut Eclair
Chocolate Eclair
Lemon Eclair
Coffee Eclair
Raspberry Eclair (Pt. 2)
First time trying this recipe. I accidentally over-mixed so they’re more on the cakey side, but still taste good!! ❤️
Recipe: https://www.janespatisserie.com/2019/10/12/red-velvet-brownies/
Had an excess of blueberries and decided to bake this for my mom :) She’s a huge fan of cheesecake, in general and only eats them when I come to visit.
Used the blueberry crumble cheesecake recipe by Julie Marie Eats and scaled it to a 2/3rd proportion to fit my pan!
Blueberry Crumble Cheesecake (2/3 Batch)
Adapted from Julie Marie Eats
Makes one smaller cheesecake (ideal for an 8-inch / 20 cm springform pan)
Ingredients
Cookie Crust
167 g digestive biscuits or graham crackers
1⅓ tbsp granulated sugar
50 g butter, melted
Blueberry Layer
200 g fresh blueberries
2 tsp granulated sugar
2 tsp all-purpose flour
1⅓ tsp lemon juice
Crumble Topping
73 g all-purpose flour
53 g dark brown sugar
47 g butter, melted
Cheesecake Filling
533 g full-fat cream cheese, room temperature
173 g granulated sugar
133 g sour cream, room temperature
1 tbsp cornstarch
1⅔ tsp vanilla extract
2 large eggs + 1 yolk
Method
1. Prep
Preheat oven to 160°C / 325°F (conventional bake).
Line the bottom of an 8-inch (20 cm) springform pan with parchment paper.
Make the Cookie Crust
2. Prepare the Crust
In a food processor, pulse the biscuits and sugar until fine crumbs form.
Add melted butter and pulse until evenly combined.
3. Press into Pan
Press the crumb mixture firmly into the bottom and slightly up the sides of the springform pan using the bottom of a glass or measuring cup.
4. Bake
Bake for 10 minutes.
Remove and let cool until just warm to the touch.
Keep the oven on.
Make the Blueberry Layer
5. Mix the Blueberries
In a small bowl, combine:
blueberries
sugar
flour
lemon juice
Mix gently until evenly coated and no dry flour remains.
Set aside.
Make the Crumble
6. Prepare the Crumble
In another bowl, mix flour and brown sugar.
Pour in melted butter.
Stir with a fork until crumbly and no dry flour remains.
Set aside.
Make the Cheesecake Filling
7. Beat Cream Cheese
In a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the cream cheese on low speed for about 1 minute until smooth.
8. Add Sugar
Add granulated sugar and mix on low speed until combined.
Scrape down the bowl.
9. Add Sour Cream Mixture
In a small bowl, whisk together sour cream and cornstarch until smooth.
Add to the cream cheese along with vanilla extract.
Mix on low speed until fully incorporated.
10. Add Eggs
Add the eggs and yolk gradually, mixing on low speed just until combined.
Scrape the bowl and give the batter one final gentle mix.
Avoid overmixing.
Assemble
11. Fill the Pan
Pour the cheesecake batter into the cooled crust.
Spoon the blueberry mixture evenly over the top.
Sprinkle the crumble topping across the cheesecake.
Water Bath (Recommended)
12. Prepare Water Bath
Option 1:
Place the springform pan inside a slightly larger cake pan.
Place that pan into a roasting tray.
Fill the roasting tray with hot water.
Option 2:
Wrap the springform pan tightly with several layers of foil and place directly into the water bath.
Bake
13. Bake the Cheesecake
Bake for 65–80 minutes.
The edges should look set while the center still jiggles slightly when gently shaken.
Cool Slowly
14. Oven Cooling
Turn off the oven.
Crack the oven door slightly open.
Leave the cheesecake inside for 1 hour.
15. Chill
Remove from the oven and water bath.
Cool completely at room temperature.
Refrigerate for at least 6 hours, preferably overnight.