Thursday, 28 April 2011

Chocolate Whoopie Pies

Whoopie pie has a perfect balance of cake and icing. The cake is so incredibly moist and the cream cheese filling adds a great creamy touch. I was going to make red velvet whoopie pies but released I didn't have enough red food colouring>.<

Ingredients:For the whoopie pie:
2 cups all-purpose flour
2 Tbsp unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter, softened
1 cup packed brown sugar
1 egg
1 tsp. vanilla
1/2 cup buttermilk

For the filling:3 cups powdered sugar
1/2 cup unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
1 tsp vanilla

For the whoopie pie:
Preheat oven to 375 degrees F. Line baking sheets with parchment; set aside. In medium bowl, combine flour, cocoa powder, baking soda, and salt; set aside.

In large mixing bowl, beat butter on medium to high for 30 seconds. Beat in brown sugar until mixture is light and fluffy. Beat in egg and vanilla.

Alternately add flour mixture and buttermilk, beating after each addition just until combined. Spoon batter in 1- or 2-inch diameter rounds, about 1/2-inch high on prepared baking sheets, allowing 1 inch between each round.

Bake 7 to 9 minutes for 1-inch cookies or 9 to 11 minutes for 2-inch cookies, or until tops are set. Cool completely on baking sheets on rack. Remove cooled cookies from baking sheets and frost with favorite filling.
For the filling:
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter until smooth with no visible lumps. Add the cream cheese and beat until combined. Add the powdered sugar and vanilla and beat until smooth. Be careful not to overbeat the filling, or it will lose structure.

Pipe filling onto the flat bottom of one whoopie pie and sandwich between another whoopie pie. Store whoopie pies in fridge until ready to serve, then allow whoopie pies to sit at room temperature for 10 minutes before serving.

Tuesday, 26 April 2011

Chocolate Dipped Piped Cookies

Butter 125g
Icing sugar 63g
Plain flour 115g
Corn flour 45g
egg whites 30g


1. In a large bowl, cream together the butter and icing sugar until light and fluffy
2. Beat egg yolk to the butter and stir in the vanilla extract
3. Combine the flour and corn flour
4. Pipe on baking sheet.
5. Preheat oven to 180C for 10 mins
6. Reduce the heat to 160C and bake for 10mins

Sunday, 24 April 2011

Easter Macaroons

Happy Easter everyone! Here I made some easter treats: lemon, pandan and strawberry macaroon eggs.. and a mega fail macaroon bunny lol

same recipe as previous

Saturday, 23 April 2011

Rose Tea Cheesecake

I wish cheesecake went straight to my boobs instead of my thighs lol :(

Rose tea cheesecake with a strawberry jam filled sponge base. topped with dried rose petals and dried rose buds. 
As the weather warms up, I am craving for something cool, creamy desserts and I love cheesecake! This recipe came to mind because I found some rose tea and cream chesse in the fridge.

Cake Base Ingredients:
a piece of sponge cake - recipe
Strawberry Jam


1. cut the sponge cake in half

2. spread strawberry jam on

3. put it back to the cake tin

For the Filling:Creamcheese 125 g
Whippingcream 200 ml
Gelatine 1 tbsp
Water 10g
Rose tea 40g
Sugar 20 g
Red food colouring 1/4 tsp


 1. Cream the cheese with sugar. Beat well
2. Dissolve the gelatine with water
3. Pour tea into cheese mixture
4. Add the gelatin water
5. Whipped the cream until stiff
6. Fold-in the whipped cream, pour into the cake tin & chill for 2 hours

Friday, 22 April 2011

how to make basic sponge cake

If you know how to make a basic sponge cake, you can play around a lot with flavors and frostings to create all kinds of delicious cakes.

1. Wrap the bottom of an 8" cake ring with wax paper
2. Melt butter in hot water bath
3. Sift flour
4. Preheat oven to 200C
Sugar 75g
Flour 75g
Eggs 4
Butter 5g

1. Whisk eggs and sugar with electric mixer until thick and pale.
2. Fold in sifted flour
3. Stir in melted butter
4. Pour the batter in the prepared cake ring
5. Baked at 200C for 15 minutes. Leave to cool and unmould.

For different flavors:
Sugar 75g, flour 60g,
cocoa powder/green tea powder/red tea powder 15g,
egg 4, butter 5g

Thursday, 21 April 2011

Deep Fried Oreo!

  Hey!  I know I haven’t posted anything in a while and I’m sorry! Went to Sheffield for few days and finally back in Manchester today!:) I am on an oreo kick, and a deep fried stuff kick... I made deep fried oreo.. Yes! DEEP FRIED OREO! it is exactly how it sounds. 


1 package cream-filled chocolate sandwich cookies e.g oreo
3/4 cup flour
1 large egg
1 tsp sugar
A pinch of salt
1 tsp baking powder
1/2 cup cold milk


1. In a large bowl, Sift flour and baking powder in it.

2. Crack the egg in, and then add sugar, salt and milk.
3. Whisk with the spoon until combine. It doesn’t need to be smooth.
4. Heat oil in the pan over the medium heat. Dip each Oreo in the batter and slowly drop in the hot oil. Deep fry them for a minute or until golden brown.

6. Serve hot and eat quick 

Tuesday, 19 April 2011

Barbecue Chicken Skewers

Easter is near and Spring has arrived.I
t’s Barbecue Time and I am ready for it. Let's Thread some vegies and sticky chicken onto skewers colourful to make your barbecue colourful!

  • 1 x 225g can pineapple pieces in natural juice, strained, juice reserved
  • 2 tbs tomato sauce
  • 1 tbs soy sauce
  • 4 garlic clove, crushed
  • 1 large red and green pepper cut into pieces
  • 1 onion cut into 3cm pieces
  • 12 (about 550g) chicken thighs/breast
    skewers (soak in cold water for 15 minutes)


1. Combine the pineapple juice, tomato sauce, soy sauce and garlic in a bowl. Add chicken and turn to coat. Cover and place in the fridge for 1 hour to marinate.

2. Thread the pepper, onion and chicken alternately onto skewers, spray lightly with oliver oil.

3. turn occasionally when cooking until golden. Serve.

Friday, 15 April 2011

Grilled Honey Chicken Drumstick

Second post of today:D

A: Chicken drumsticks, honey
B: Salt, sugar, sesame oil, soy sauce,  ginger powder, Shaoxing wine


1. Season chicken drumsticks inside and out with ingredient B for 2 hours
2. Grill in 180degree for 20 mins, flip chicken and grill for another 20 mins
3. Brush honey over the drumstick and grill for 8 mins, flip chicken, brush honey over and grill for another 8 mins.

Chocolate and Pandan Lamington - sponge cake covered in chocolate and coconut

YAYYYYY today is last day of uni before Easter! I can finally treat myself to some cakes!I had never made them before and didn't use any recipe,  but how hard could it be? It's just small squares of yellow cake coated in chocolate frosting and rolled in coconut:P Here a recipe I came up with my own.


a piece of 6" square sponge cake ( you can either bake it or 
buy those are available in supermarket)

For chocolate coating:
150g of dark chocolate
150g of milk

For pandan coating:
150g of white chocolate
150g of milk
1 tbsp of pandan essence

For coating:
desiccated coconut

Pandan essence


Trim crusts off cooled cake. Cut into squares.
Place coconut on a plate next to the square cakes

Melt all the chocolate ingredient together and 
Use two forks, dip each square of cake into warm icing. Let excess icing drip off. 

Then put the icing-covered cake in the coconut, roll cake in 
coconut to cover it on all sides.

Same again for pandan flavour

dip and roll

After all cakes are iced, put them in a cool place until icing hardens.