RED VELVET CRACKLE COOKIES

There is something so sexy about red velvet. Classy sexy. It is confirmed that red velvet cake is up there on the best cake ever list. Could cookies be the next best thing?

SAMBOS AND SILVANAS

Half of me wants to detox and diet but half of me wants to celebrate the new year. I am so thankful to have another year to look forward to, a blank chapter to fill with life stories. I know that sometimes we just get dragged along by life's currents that we are only half aware that time is ticking by. While it may seem that life just goes on and on, for someone like  me who has  experienced a drastic life changing event, life can seem pretty volatile. I have now learned that life is indeed fleeting. Our courses have been charted for us and we do not know where that leads and when we'll reach our final destination.  I'd like to take the opportunity to appreciate each day and enjoy life and everything it gives.

BLACK FOREST CAKE

When it comes to food, being "old fashioned" is a good thing. New trends are churned daily but there are tried and tested classics that we keep turning back to. 

Chocoholics may beg to differ but I like my chocolate cake layered with other flavours. 

CHOCOLATE POPSICLES

I am so happy about the weather. I can't believe how hot it is here in London. It has become a rare occurrence in the past few years that I have resigned to keeping my summer clothes in permanent storage.

CHOCOLATE MOUSSE CAKE

All the holidays seem to be tumbling forward at a very fast pace and I can't keep up; yet Father's day is rather special and is never ever to be missed. 

IMPOSSIBLE CAKE (CHOCOFLAN)

I am a doubting Thomas when it comes to trying new recipes. Not that I doubt the recipe. I doubt my skills at following recipes. Sometimes though, there are recipes that I just have to try to make because they look so delicious. 

I love pouring custard rather than cream on chocolate cake so when I saw this recipe I knew this was something I'd like. Not only did it have chocolate cake and custard, it also had caramel. Just by the looks of it, I could tell how delicious it was. 

CLASSIC TIRAMISU

Tiramisu is an Italian dessert which simply means "pick me up" or metaphorically "make me happy". This name cannot be more very apt because the creamy trifle is perked up with strong espresso and Marsala wine.

BAKERY STYLE CHOCOLATE CHUNK MUFFINS

There are good days and bad days. And then there are really good days. Such days are when you open the front door and a delivery man hands you a huge hamper full of chocolates.

SELF SAUCING CHOCOLATE PUDDINGS

I thought I was going to rest after the holidays but more holidays are still to come up. I have just cooked up a storm for Chinese new year so I am going to do a bit of magic for Valentine's day. 

THE BEST RED VELVET CAKE

...recipe search is over. That's what I mean. I have tried a few recipes and this is the best one yet. This recipe makes the most perfect of perfect cakes.

My daughter loves red velvet cake and it has been her choice for her birthday for  a few years now. I have been using a different recipe each time I make it because I am still unsatisfied with the outcome. Mind you, it is always "sold out". Maybe I am not a big fan of red velvet cake though I seriously want to be. It is so pretty in looks and in name but the flavour leaves me wanting for  more of something that I can't put my finger on. The vibrant red colour probably fools my taste buds into thinking that it has a red flavour. The cocoa is in such a small amount that it doesn't really come out as its flavour. 

TIRAMISU BRIOCHE AND BUTTER PUDDING

This weekend until Tuesday next week, the whole of Great Britain is celebrating the Queen's Diamond Jubilee. Queen Elizabeth has been the reigning queen for 60 years. Although her face and persona has been regarded as an icon for being the queen, much is to be admired of her personal self Elizabeth. 

No one can come up close to the queen but glimpses of her life has always been shown in film and put to writing. Despite the formality and elegance that her duty calls upon, there still is a sweet, warm person that comes to the front in her unguarded moments. She still is, after all, a wife, mother and grandma. She was part of a normal (albeit royal), loving family until her father reluctantly became king after her Uncle Edward abdicated the throne. A further twist of fate, the early demise of her father, made her a young queen at the young age of 25. How many people on earth would have a life story to compare to that?

MELTING RED VELVET HEART CHEESECAKE CUPS

It's Valentine's Day once again and hearts are a-flutter_in the shops. Like Christmas, it is one of the most commercialized red letter days on the calendar.


Valentine's Day is not just for those wooed and cooed at but for everyone with a heart. We have every reason to celebrate the day with our loved ones, just to remember how we are lucky to have them around. 

A simple but enjoyable meal followed by a sweet dessert will warm everyone's heart. This dessert, inspired by the red velvet cake, will melt everyone's heart. Yes, even cold hearts can melt with this one. It is a mini soft set cheesecake in a cup with a melting red velvet heart center. It is a breeze to make so will have you pleased, too.

This recipe makes 12 cheesecake cups. Ramekins or muffin cups can also be used instead of the glass cups. 


Ingredients for the crumb crust:


1 c. digestive biscuit or graham cracker crumbs
5 tsps. light brown sugar
2 tbsp. melted butter


Mix everything together. Put 1 1/2 tablespoons of the mixture in each cup. Press lightly so it doesn't set solid. It has to remain crumbly so it can be scooped up easily with a spoon. 

Ingredients for the red velvet heart:

1/2 c. milk

2 tbsps. condensed milk

50 gms. white chocolate, chopped

1 tsp. cocoa powder

1 tbsp. melted butter

1 1/2 tsp. red food colouring

Warm up the milk in the microwave for 30-40 seconds. Mix with all of the ingredients and blend with a hand blender. Pour into greased moulds. I used a heart shaped ice mould (from Ikea) that takes in 1 tbsp. of mixture in each. You can use any shape you like. Freeze until firm (a few hours).


Unmold the hearts onto lined baking tray and re-freeze until ready to use.


Ingredients for the cheesecake:


1 c. cream cheese
300 mls. whipping cream
1/2 c. white sugar


Whisk the cream and sugar together until light and fluffy. Add the cream cheese and whisk again until combined. Spoon into a piping bag. Pipe into the crumb base lined cups. Level the tops with a spatula. Press a frozen heart in the center, making sure that it is fully set in so that it doesn't flow out of the heart shaped indentation when melted. The heart melts in a few minutes. It is then ready to serve.

All rights reserved ©Adora's Box Copyright 2011 

You might also like

Chocolate Mousse Cake

Easy Lime Cheesecake

The Best Red Velvet Cake

Lemon Curd and Blueberry Cheesecake

BÛCHE DE NOËL

Bûche de noël is a traditional Christmas French dessert which originated from the Celtic tradition of celebrating the winter solstice. On this shortest day of the year, they would search for a large trunk of oak, beech, elm or cherry and burn it as a symbol of the rebirth of the sun. In the middle ages the youngest and oldest member of the family would carry a decorated log to the hearth and set it alight. This was believed to protect the family from illnesses and evil spirits.

SPOOKY CHOCOLATE COOKIES

It's Halloween once again. The celebration here in the UK is very quiet compared to America. Although of late there are more Halloween stuff in the shops, the trick or treating is not a happy affair. There are just a handful of kids going around. I still prepare sweets though, so as not to disappoint those who knock at our door. 

CHOCOLATE CARAMEL CAKE

This blog is 1 year old today! Time flies ever so swiftly especially when you are blogging. I can't believe it has been a year and I'm still here. At the beginning, I often wondered if I was going to get tired of blogging at some point. Thankfully, it hasn't happened yet. It's been wonderful so far. There has been so many rewards and the most important one is gaining like-minded friends from across the globe. 

I am very thankful that people have showered me with so much support and encouragement. I don't know how to thank you all. I do dedicate my blog to all of you who come by regularly and know that my posts are made with you in mind. I hope the blog will continue to interest and entertain and maybe be of help sometimes. 

I have made a special cake for my blogversary. It is a sinful caramel filled chocolate cake. Let us indulge to mark this important milestone. This has been one of my family's favourite cakes and we've been making this for years now. It is my children who usually bake it. If they can do it, anyone can. 

The recipe comes from a Filipino book called The Best of The Maya Kitchen: Cakes and Pastries. This is my baking bible because all my favourite Filipino cake recipes are here. I have used their recipe for Natilla Filled Chocolate Cake but used my own recipe for a caramel custard instead of the natilla filling (egg custard). I especially like the chocolate fudge icing of this cake. Those little squiggles that I've used to decorate are fudge pieces that I've rolled into balls, then to those drop shapes. I don't usually use butter except for special occasions but since this is one then real butter has to be present. I know that a lot of people have a quest for the best chocolate cake. I'm not saying that this is it. All I'm saying is I like this one a LOT.

Ingredients for the cake:

2/3 c. cocoa powder

1 1/2 c. plain flour

1 3/4 c. sugar

1 1/4 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

2/3 c. butter

3 eggs

1 c. water

1 tsp. vanilla extract

Instructions:

Preheat the oven to 350°F/180°C. 

Line the bottoms of 2-9" round cake pans. 

Sift the first 6 ingredients and set aside. 

Cream the butter until light and fluffy. 

Add the sifted dry ingredients alternately with the water while beating, until smooth. 

Add the eggs and vanilla and beat for another minute until well blended. 

Pour into the 2 prepared pans. 

Bake for 20-30 minutes or until a cake tester comes out clean. A longer cooking time was actually specified (40-45 minutes) but mine was done in 20. Invert on cooling racks.

Ingredients for the Chocolate Icing:

1/2 c. cocoa powder

1 tsp. instant coffee

2 c. evaporated milk

1 c. condensed milk

1/4 c. plain flour

2 tsps. baking soda

1/4 c. butter

Instructions

Combine all the ingredients, except for the butter, in a heavy bottomed saucepan. 

Cook on low heat until thick (about 25 minutes). Drizzle a trail on the surface. It should stay for a few seconds before disappearing. 

Add the butter and mix thoroughly. 

Transfer to a bowl and set a disc of greaseproof paper directly on its surface to prevent skin from forming. Leave to cool completely before using.

Ingredients for the Caramel Custard Filling:

1 can of condensed milk

1/2 c. brown sugar

1/2 c. butter

2 tbsps. of honey

1/4 c. fresh milk

2 tbsps. plain flour

3 egg yolks

Instructions:

Mix the condensed milk, brown sugar, butter and honey in a pan. Stir on low heat until the brown sugar melts and the mixture becomes hot.

Mix the milk and the flour in a bowl, then whisk in the egg yolks. Add a little bit of the hot condensed milk mixture and whisk together. 

Strain back into the saucepan and continue to cook, while stirring, until the mixture is thick. Like the chocolate icing, it should leave a trail when drizzled on its surface. 

Transfer to a bowl and set a disc of greaseproof paper directly on its surface to prevent skin from forming. Leave to cool completely.

To Assemble:

You will also need vanilla fudge for decoration (optional).

Cut them into quarters (or any size you want). Shape into balls. Roll each ball on one side with your index finger to form tips. Flick the tips up.

Fill the cake with the caramel custard. 

Frost sides and top with the chocolate icing. 

Decorate with the vanilla fudge.

All rights reserved ©Adora's Box Copyright 2011. 

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THE SEVEN LINKS CHALLENGE

Last summer, blogger friend Ray of Wok with Ray tagged me in the seven links challenge. I was on a break at that time and had to postpone taking on the challenge. Now that it is the anniversary of my blog, I though it was just timely that I look back at my posts and see how I've done and how I should continue in the coming year(s).


Here are the seven categories and the links to the post I have chosen for each one.

1. The most beautiful post, in my opinion is the Crema de Fruta Gateau. I choose  this because it pleases the eye as well as the palate. It is one of my favourite cakes to make and eat.

 2. The most popular post is the Chicken Ala Jao (Chicken Adobo in Liver Sauce). It is my late Mum's recipe and I am sure that she would have been very pleased to know that it is my most read post.

3. The most controversial post is Baked Tilapia with Lemon, Garlic and Parsley. No one contested the fact that it is delicious but I didn't realize that some people are repulsed or even scared of whole fish! 

4. The most helpful post is Roast Prime Rib of Beef and Yorkshire Pudding. Although not very well read, this post gives all the instructions on making a perfect rib roast and yorkshire pudding.

5. The post that was surprisingly successful was Patatas Bravas. These  oven baked version of the Spanish tapas favourite was posted as an accompanying side dish to Sloppy Jose but became more popular than that.  

6. The post that did not get the attention it deserved was the Almond Cream Puff. This was my 100th and Easter post. It is probably one of the most delicious things I've ever made but sadly that is only my own opinion.

7. The post I am most proud of is the Lumpiang Shanghai. I am very proud and pleased that a Filipino dish is one of my most popular posts. I didn't realize that a lot of non-Filipinos actually know and like this dish. I thought we were only known for our adobo.








I have to pass on the challenge to 5 foodie friends. I have chosen:


Lilly of Fuzz Free Food
Lyn of My Little Messy and Cheeky
Malou of Skip to Malou
Biren of Roti and Rice
Dudut of My Twisted Recipes

Thanks for dropping by. It would be nice if we could meet up on FACEBOOK or TWITTER.