Arn's Space: 2011

Tuesday 13 December 2011

Triple Chocolate Cookies

INGREDIENTS
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon fine salt
1/4 teaspoon baking soda
1/4 teaspoon ground cloves
8 tablespoons unsalted butter (1 stick)
6 ounces bittersweet chocolate, finely chopped
2 large eggs
1 large yolk
1 cup firmly packed light brown sugar
2 teaspoons pure vanilla extract
6 ounces semisweet chocolate chips
6 ounces white chocolate chips

DIRECTIONS
WHISK the flour, baking powder, salt, baking soda, and cloves together in a medium bowl.

MELT the butter in a saucepan over medium heat.

REMOVE pan from the heat, add the bittersweet chocolate, then set aside until melted.

WHISK the eggs, brown sugar, and vanilla together in a medium bowl, then slowly whisk in chocolate.

STIR in the flour mixture to make a loose dough. Don't overwork the dough.

FOLD in the chips. Cover with plastic wrap and refrigerate until firm, about 2 hours.

PREHEAT oven to 350 degrees F (or 325 if convection option is available).
LINE a baking sheet with parchment paper. Form dough into balls, about 2 inches or 1 1/2 ounces each, and put on the prepared baking sheets, leaving a couple inches between the cookies.

BAKE until outside is crackly, but the center is still moist, about 13 to 15 minutes, or 12 in convection. Cool on a rack.

Recipe Source: Food Network Kitchens
Link: http://www.foodnetwork.com/recipes/food-network-kitchens/triple-chocolate-cookies-recipe/index.html

Friday 25 November 2011

Apple & Prune Cornflakes Cupcakes

INGREDIENTS
250g butter
1 cup fine sugar
1 egg, slightly beaten
2 cups finely chopped green apples
1 tablespoon vanilla essence

A
3 cups all-purpose flour
1¾ tablespoon baking soda
1 tablespoon cinnamon powder
1 tablespoon nutmeg powder
½ cup NESTLÉ® Low Fat Milk
1 cup NESTLÉ® CORNFLAKES, coarsely crushed
1 cup coarsely chopped pecan
1 cup seedless prunes, mix with a little flour
prunes for decoration

DIRECTIONS

IN a bowl, cream butter and sugar until fluffy. Then stir in beaten egg, chopped apple and vanilla essence.
THEN fold in Ingredients A alternately with NESTLÉ® Low Fat Milk.
THEN stir in NESTLÉ® Cornflakes, pecan and prunes; mix well.
SPOON mixture into paper cups that place on patty tin. Decorate with whole prunes.
BAKE in preheated 170°C oven for 25 minutes or until lightly brown.

Recipe Source: Nestle
Link: http://www2.nestle.com.my/dearnestle/recipe/festive/apple_prune_cornflakes_cupcakes.htm

Fruity Soya Bean Jelly

INGREDIENTS

500ml Water
30g Agar-agar strands
2 Pandan leaves, knotted
1 litre Soya bean drink
1 tin Mixed fruit cocktail, well drained

DIRECTIONS

IN a saucepan, put water, agar-agar and pandan leaves; bring to boil. Simmer until agar-agar dissolved.
ADD soya bean milk and bring to boil. Switch off heat, stir well to mix allow to cool slightly.

PLACE fruit cocktail in a jelly mould and pour over soya bean agar-agar. Leave to set and chill well before serving.

Recipe Source: Nestle
Link: http://www2.nestle.com.my/dearnestle/recipe/desserts/fruity_soya_bean_jelly.htm

Sunday 20 November 2011

Rainbow Cake

INGREDIENTS
Vegetable shortening
3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, room temperature
2 1/3 cups sugar
5 large egg whites, room temperature
2 teaspoons pure vanilla extract
1 1/2 cups milk, room temperature
Red, orange, yellow, green, blue, and purple gel food coloring

DIRECTIONS
PREHEAT oven to 350 degrees. Brush six 9-inch-round cake pans (or as many 9-inch cake pans as you have, reusing them as necessary) with shortening. Line bottom of each cake pan with parchment paper; brush again and set aside.
IN a large bowl, whisk together flour, baking powder and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Slowly add egg whites and mix until well combined. Add vanilla and mix until fully incorporated. Add flour mixture and milk in two alternating additions, beginning with the flour and ending with the milk. Mix until well combined.
DIVIDE batter evenly between six medium bowls. Add enough of each color of food coloring to each bowl, whisking, until desired shade is reached. Transfer each color to an individual cake pan. Transfer to oven and bake until a cake tester inserted into the center of each cake comes out clean, about 15 minutes (working in batches if necessary).
REMOVE cakes from oven and transfer to a wire rack; let cool for 10 minutes. Invert cakes onto a wire rack; re-invert and let cool completely.
USING a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the purple layer on the cake plate. Spread a scant 1 cup buttercream filling over the first layer with a small offset spatula so it extends just beyond edges. Repeat process with blue, green, yellow, and orange layers.
PLACE the remaining red layer on top, bottom-side up. Gently sweep away any loose crumbs with a pastry brush. Using an offset spatula, cover the top and sides with a thin layer of frosting (also use any of the excess frosting visible between the layers). Refrigerate until set, about 30 minutes.
USING an offset spatula, cover cake again with remaining frosting.

LEMONY SWISS MERINGUE BUTTERCREAM
INGREDIENTS
For The Filling And Crumb Coat
9 large egg whites
1 3/4 cups sugar
2 cups (4 sticks) unsalted butter, cut into small pieces, room temperature
2 teaspoons pure lemon extract

For The Frosting
5 large egg whites
1 cup sugar
1 cup (2 sticks) unsalted butter, cut into small pieces, room temperature
1 teaspoon pure lemon extract

DIRECTIONS
MAKE the filling and crumb coat: Cook egg whites and sugar in a small saucepan over medium heat, whisking constantly until sugar is completely dissolved. Transfer to the bowl of an electric mixer fitted with the whisk attachment; mix on high speed until mixture is room temperature. With the mixer on medium-low, add butter, one piece at a time, mixing well after each addition.
REMOVE whisk attachment and switch to paddle attachment. Increase speed to high and beat until buttercream comes together, about 5 minutes; beat in lemon extract.
MAKE the frosting: In a clean saucepan and bowl of an electric mixer, repeat process in step 1.

Recipe Source: Martha Stewart
Link: http://www.marthastewart.com/256688/rainbow-cake

Tuesday 1 November 2011

Mini Red Velvet Whoopie Pies

INGREDIENTS
1 package (16.25 oz.) BETTY CROCKER White Cake Mix
1/3 cup HERSHEY'S Cocoa
1/2 cup water
1/2 cup CRISCO Vegetable Oil
3 eggs
1 tablespoon McCORMICK Red Food Color
VANILLA CREME FILLING or CHOCOLATE CREME FILLING (recipes follow)

DIRECTIONS
HEAT oven to 350°F. Line cookie sheets with parchment paper.
COMBINE cake mix, cocoa, water, oil, eggs and red food color. Drop by heaping teaspoons onto prepared cookie sheet.
BAKE 7 to 9 minutes or until wooden pick inserted in centers comes out clean. Immediately transfer parchment paper with cakes onto wire rack. Cool completely. Prepare VANILLA CREME FILLING or CHOCOLATE CREME FILLING. Place 2 cakes, flat sides together with about 2 teaspoons filling. About 4 dozen filled cakes.

VANILLA CREME FILLING:
1/2 cup (1 stick) butter or margarine, softened
1/2 cup CRISCO All-Vegetable Shortening
2 cups marshmallow creme
2-1/2 cups powdered sugar
1 tablespoon McCORMICK Vanilla Extract

BEAT butter and shortening in medium bowl until creamy. Gradually add marshmallow creme, beating well. Gradually beat in powdered sugar and vanilla, beating well. About 3 cups filling.

CHOCOLATE CREME FILLING:

Add 1/2 cup HERSHEY'S Cocoa and decrease powdered sugar to 2 cups.

Recipe Source: Hershey's
Link: http://www.hersheys.com/recipes/8802/details.aspx

Thursday 20 October 2011

Kisses Candy Cane Swirl Cheesecake

INGREDIENTS
Cookie Crumb Crust (recipe follows)
3 packages (8 oz. each) cream cheese, softened
3/4 cup sugar
1-1/2 teaspoons vanilla extract
3 eggs
42 HERSHEY'S KISSES Brand Candy Cane Mint Candies, divided
1 tablespoon milk
Sweetened whipped cream

DIRECTIONS
HEAT oven to 350°F. Prepare COOKIE CRUMB CRUST.
BEAT cream cheese, sugar and vanilla in large bowl until smooth. Add eggs, one at a time, beating well after each addition. Set aside 1/4 cup batter; spread remaining batter in prepared crust.
REMOVE wrappers from candies. Place 30 candies and milk in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM 15 seconds at a time, stirring after each heating, until candies are melted and mixture is well blended when stirred. Gradually blend reserved cheesecake batter into candy mixture. Drop candy mixture by tablespoonfuls onto vanilla batter. Gently swirl with knife for marbled effect.
BAKE 45 to 50 minutes or until center is almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Cover refrigerate until chilled. Garnish with whipped cream and remaining candies. Cover; refrigerate leftovers. 10 to 12 servings.

COOKIE CRUMB CRUST:

HEAT oven to 350°F. Stir together 1-1/2 vanilla wafer cookie crumbs (about 45 cookies, crushed) and 1 tablespoon sugar in medium bowl, blend in 1/4 cup (1/2 stick) melted butter or margarine.

PRESS mixture onto bottom and 1/2 inch up side of 9-inch springform pan. Bake 8 minutes; cool.

Recipe Source: Hershey's
Lunk: http://www.hersheys.com/recipes/8363/KISSES-Candy-Cane-Swirl-Cheesecake.aspx

Wednesday 19 October 2011

Chocolate Chip Cookie Frankensteins

INGREDIENTS
1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Mini Chocolate Chip Cookie Bar Dough
1 1/2 cups powdered sugar
2 tablespoons water
Green food coloring
2/3 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels plus additional for “bolts”
2 tablespoons or 40 NESTLÉ® TOLL HOUSE® Premier White Morsels
Chocolate and orange sprinkles

DIRECTIONS
PREHEAT oven to 325° F. Grease and flour 40 mini-muffin cups. Cut dough into squares. Place one square into each cup.

BAKE for 10 to 13 minutes or until light golden brown. Cool for 10 minutes in pans on wire racks. Run knife around edge of cups; remove cups to wire racks to cool completely.
MELT 2/3 cup mini morsels in uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Spread melted chocolate on top of one cup; top with second cup. Press down slightly. Return to wire rack. Repeat with remaining cups for a total of 20. These are the heads. Let stand for 15 minutes or until set.
MEANWHILE, cut tails off of 40 white morsels to make eyes. To make pupils, dip toothpick into melted chocolate and make a small dots on bottoms of morsels.
PLACE a piece of wax paper under wire rack. Combine powdered sugar and water in small bowl. Add food coloring to desired green color. The glaze will be slightly thin, not spreadable like a frosting. Hold each head by seam and dip top cup into glaze. Return to wire rack to allow glaze to drip down over bottom cup. Repeat with others. Additional glaze can be spooned over the tops if needed. While glaze is still wet, sprinkle tops with sprinkles and press down lightly.
TAKE two morsel eyes and press onto glaze on top cup. For “bolts” use two mini morsels and lightly press onto side of bottom cup, using glaze for glue if needed. While glaze is setting, the eyes may slide; keep an eye on them and put them back! Allow to set.

Recipe Source : Nestle Kitchens
http://nestleusa.wordpress.com/2011/10/26/cookie-frankenstein-a-halloween-party-crasher/

Monday 17 October 2011

Halloween Trick or Treats Monster Cups

INGREDIENTS
30 HERSHEY'S KISSES Brand Milk Chocolates
3/4 cup (1-1/2 sticks) butter or margarine, softened
1-2/3 cups sugar
3 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2/3 cup HERSHEY'S Cocoa
1-1/4 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1-1/3 cups water
1 container (16 oz.) creamy vanilla ready-to-spread frosting
Red and yellow food color
Assorted HERSHEY'S Candies

DIRECTIONS
REMOVE wrappers from chocolates; set aside. Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.

COMBINE butter, sugar, eggs and vanilla in large bowl. Beat on high speed of mixer 3 minutes. Stir together flour, cocoa, baking soda, salt and baking powder; add alternately with water to butter mixture, beating just until blended. Fill prepared muffin cups about 1/2 full with batter. Place chocolate piece in center of each.
BAKE 20 minutes or until top springs back when touched lightly in center. Remove from cups to wire rack. Cool completely.

TINT frosting with red and yellow food color to make orange. Frost cupcakes with orange frosting. Cut up candies to make "monster" faces. Yields about 2-1/2 dozen cupcakes.

Recipe Source: Hershey's
Link: http://www.hersheys.com/recipes/8079/Halloween%20Trick%20or%20Treats%20Monster%20Cups.aspx

Harvest Pumpkin Torte

INGREDIENTS
4 eggs, separated
3/4 cup plus 1 tablespoon sugar, divided
1/2 cup all-purpose flour
1/3 cup HERSHEY'S Cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup water
1 teaspoon vanilla extract
PUMPKIN FILLING (recipe follows)
SIMPLE COCOA GLAZE (recipe follows)
Sliced almonds (optional)

DIRECTIONS
HEAT oven to 375°F. Line 15-1/2x10-1/2x1-inch jelly roll pan with foil; generously grease foil.
BEAT egg yolks in large bowl on medium speed 3 minutes; gradually add 1/2 cup sugar, beating 2 additional minutes. Stir together flour, cocoa, 1/4 cup sugar, baking soda and salt; add to egg yolk mixture alternately with water, beating on low speed just until batter is smooth. Stir in vanilla; set aside.
BEAT egg whites in medium bowl until soft peaks form; gradually add remaining 1 tablespoon sugar, beating until stiff peaks form. Gradually fold beaten egg whites into chocolate mixture until well blended. Spread batter evenly into prepared pan.
BAKE 14 to 16 minutes or until top springs back when touched lightly. Immediately loosen cake from edges of pan; invert onto clean, slightly dampened towel. Carefully peel off foil. Cool completely.
MEANWHILE, prepare PUMPKIN FILLING. Cut cake crosswise into four equal pieces. Place one piece on serving plate; spread about 3/4 cup filling over top. Repeat layering with remaining cake and filling, ending with cake layer. Prepare and spread SIMPLE COCOA GLAZE over top; garnish with almonds, if desired. Refrigerate until serving time. Refrigerate leftover torte. 8 to 10 servings.

PUMPKIN FILLING
1 cup canned pumpkin
1/4 cup all-purpose flour
1/3 cup butter or margarine, softened
3 tablespoons shortening
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1-3/4 cups powdered sugar

COMBINE pumpkin and flour in small saucepan; cook over medium heat, stirring constantly, just until mixture comes to a boil (mixture will be very thick). Remove from heat. Beat with whisk until creamy and smooth; set aside. Cool completely.
BEAT butter and shortening in small bowl until creamy; add spices. Gradually add powdered sugar, beating until light and fluffy. Slowly blend in pumpkin mixture. Refrigerate until ready to use. About 2-1/4 cups filling.

SIMPLE COCOA GLAZE
1 tablespoon butter or margarine
1 tablespoon HERSHEY'S Cocoa
1 tablespoon water
1/2 cup powdered sugar
1/4 teaspoon vanilla extract

MELT butter in small saucepan over low heat; add cocoa and water. Cook, stirring constantly, until mixture thickens; do not boil. Remove from heat. Gradually add powdered sugar and vanilla, beating with whisk until smooth and thickened.

Recipe Source: Hershey's
Link: http://www.hersheys.com/recipes/4753/Harvest%20Pumpkin%20Torte.aspx

Black Magic Cake

INGREDIENTS
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk or sour milk*
1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water
1/2 cup vegetable oil
1 teaspoon vanilla extract

DIRECTIONS
HEAT oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.
STIR together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (Batter will be thin). Pour batter evenly into prepared pans.
BAKE 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired. Yields 10 to 12 servings.

* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

Recipe Source: Hershey's
Link: http://www.hersheys.com/recipes/4754/Black-Magic-Cake.aspx