Devil's Food Cupcakes with Chocolate Frosting : Bake-Along #83

It's time for some cupcakes at Bake-Along #83. Zoe has selected Devil's Food Cupcakes with Chocolate Frosting from Bon Appetit Desserts Cookbook, to bake together with Lena and myself, and anyone who wishes to bake-along with us.

Easy and simple to make, and yummy to eat! I made the full recipe and uses the standard muffin pan which yield 11 cupcakes. I've reduced both the sugars (brown and caster), and the cupcakes turned out to be just right for us, though it might not be sweet enough for some. With the chocolate frosting on the cupcakes, the sweetness balances out nicely.

As for the frosting, mine turned out a little thick. First thing is, I do not have any sour cream on hand, forgotten to buy! There's no more yoghurt, so I have used two tablespoons of milk instead. The chocolates, heavy cream and butter are stirred over a saucepan of simmering water until melted and smooth, remove from heat, then the vanilla extract, sour cream and icing sugar are stirred in until well blended. I have however did not read the instructions properly, and simply mixed everything to together. Ooops!!  Because I've used only 2 tablespoons of milk instead of 1/2 cup of sour cream, the frosting appears to be quite thick and I could use it immediately to spread over the cupcakes. And I've used only 2 tablespoons of icing sugar. As for the chocolate, I did not weigh them, simply break some pieces into the bowl. I was lazy to use the piping noozle (lazy to wash!), so I've just spread the frosting over the cupcakes using a small offset spatula.

I thought that my frosting was too fudgy and thick, but then both my kids love the frosting, there's even a request from my daughter to make the same frosting for her birthday cake. 

This cupcake is really nice. The cake is soft, airy, moist and chocolaty, made even yummier with the fudgy thick chocolate frosting.

** my changes listed in blue.

Devil's Food Cupcake with Chocolate Frosting
(adapted from "Bon Appetit Desserts Cookbook", Barbara Fairchild)

Makes 16

Cupcakes

1/2 cup natural unsweetened cocoa powder

2 ounces high quality milk chocolate (such as Lindt or Perugina), chopped

1/2 cup boiling water

1/2 cup buttermilk

1 cup cake flour

3/4 tsp baking soda

1/2 tsp salt

2/3 cup (packed) dark brown sugar (1/3 cup)

1/2 cup canola oil

1/2 cup sugar (1/3 cup)

2 large eggs

1 tsp vanilla extract

Frosting

4 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

2 ounces high quality milk chocolate (such Lindt or Perugina), chopped

2 tbsp heavy whipping cream

2 tbsp (1/4 stick) unsalted butter

1/2 cup sour cream 

1 tsp vanilla extract

1/4 cup powdered sugar

CUPCAKES: Preheat oven to 350°F. Line 16 standard (1/3-cup) muffin cups with paper liners. Combine cocoa powder and chocolate in medium bowl. Pour 1/2 cup boiling water over; whisk until smooth. Whisk in buttermilk.

Whisk flour, baking soda, and salt in another medium bowl to blend Using electric mixer, beat brown sugar, oil, 1/2 cup sugar, eggs, and vanilla in large bowl until light and creamy, about 2 mins. Beat in flour mixture, alternating with chocolate mixture in 2 additions. Divide batter among paper liners.

Bake until tester inserted into center comes out with some crumbs attached, about 18 mins. Cool in pans on cooling rack 10 mins. Transfer cupcakes to rack and cool completely.

FROSTING: Stir both chocolates, cream, and butter in medium bowl over saucepan of simmering water until melted and smooth. Remove from over water. Whisk in sour cream and vanilla, then powdered sugar. Let stand until thick enough to spread, about 10 mins.

DO AHEAD: Can be made 3 days ahead. Store frosted cupcakes airtight at room temperature.

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Do stop by Lena of Frozen Wings and Zoe of Bake For Happy Kids, and all our friends who has baked along with us in the linky below :

For our next Bake-Along, we will be baking "Theme : Hokkaido Chiffon Cupcakes", . Please do join us, and  link your post to our linky which will open from 6th August till 15th August. Everyone is welcome to join us! Only current post please.

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Hot-Milk Cakes with Strawberries and Cream : Bake-Along #74

It's our Bake-Along #74, and this week's bake, Hot-Milk Cakes with Strawberries and Cream, is selected by me to bake together with Lena and Zoe, and anyone who wishes to bake-along with us. 

Have you tried hot-milk cakes before? It is a light sponge cake, really soft and fluffy. The butter and milk are heated together until the butter melts and the mixture is just beginning to boil. This hot mixture is then poured into the batter, stir to combine gently, pour into the cake pan and bake accordingly. Guess that is why it is called Hot-milk Cake. 

The mini cakes which I've baked using ramekin moulds.  

I've baked this cake twice. The first time, the cake did not rise that much and it was dense and not fluffy soft as hot-milk cakes should be. I was sort of expected that actually, as when I read through the recipe, I realized that the method is slightly different from my favourite recipe which I have baked before, the one from Tish Boyle, which always turned out well. I noticed that the eggs are beaten rather than whisk. Should I use the whisk instead of the beater? But I decided to make the cake following the recipe and instructions from the Bon Appetit cookbook to see if there is any difference in the cake texture, with my fingers crossed that it would be just as good as Tish Boyle's, if not better! The cake did not turn out well at all. They are dense and not fluffy soft as a good hot-milk cake should be, but tasted pretty good!

So I've made the cake again, this time, following the same recipe from Bon Appetit, but using Tish Boyle's method of mixing the batter. And the cake turned out really well. They rise really nice with rounded top, the crumbs are soft and fluffy. Same recipe but with different methods in mixing the batter, gave completely different results. I'm not saying that there are anything wrong with the method of mixing the batter from Bon Appetit cookbook, but the one from Tish Boyle seems to work for me. I'm sure there are many bakers out there who has tried the recipe and method from Bon Appetit with good results! I was wondering which step I went wrong when following the Bon Appetit's recipe instructions. My guess is I should have used the whisk as I intended in the first place. Recipe says to "beat" and there is a vast difference between "beat" and "whisk"! 

I reduced the sugar for the batter to half a cup, and the sweetness is just right for us. The strawberries are sliced and macerated in some sugar of which I've used about 3-4 tablespoons,  for 20-30 minutes for the juices to form. I have added a tablespoon of rum, smells good!

To prepare the cream, whipped the whipping cream with 1/4 tsp of vanilla extract and 1 tablespoon of powdered sugar until soft peaks form.

The rounded top of the cake is sliced, and keep aside. Place some sliced strawberries on the cake, place the rounded top back on the strawberries, and spoon or pipe some sweetened whipped cream on top. Garnish with more strawberries slices and drizzle with some of the lovely juices over. Serve immediately.

A lovely and yummy dessert! The cake is soft, light and fluffy (though I find that the recipe from Tish Boyle makes a fluffier cake). The strawberries are a delight with the added rum and with the sweetened whipped cream, makes this one delicious dessert. My family enjoyed this dessert very much!

Hot-Milk Cakes With Strawberries and Cream
(adapted from "Bon Appetit Dessert Cookbook", by Barbara Fairchild)
Makes 6
nonstick vegetable oil spray
2 large eggs
2/3 cup plus 1/2 cup sugar (I've used 1/2 cup for the batter, and 3-4 tablespoons for the strawberries)
3/4 teaspoon vanilla extract, divided
1 cup plus 2 tablespoons self-rising flour (I've used plain flour with 2 teaspoons baking powder)
2/3 cup whole milk
5 tablespoons unsalted butter
1 (1-pound) container strawberries, hulled, thinly sliced lengthwise
1 tablespoon rum for the strawberries (my addition)
1/2 cup chilled heavy whipping cream
1 tablespoon powdered sugar

Preheat oven to 425F. Spray six 3/4-cup custard cups with nonstick spray. Place cups on rimmed baking sheet. Using electric mixer, beat eggs in medium bowl at high speed until thick, about 3 minutes. Gradually add 2/3 cup sugar, beating until thick and pale yellow, about 1 minute longer. Beat in 1/2 teaspoon vanilla. Add flour and beat 30 seconds. Bring milk and butter just to boil in small saucepan, stirring until butter melts. Beat hot milk mixture into batter. Continue to beat 30 seconds. Divide batter among prepared cups.

Bake cakes until firm to touch and pale golden, and tops form rounded peak in center, about 16 minutes. Cool in cups at least 20 minutes. Serve warm or at room temperature.

Do Ahead : Can be made 8 hours ahead. Cool completely in cups, then cover and let stand at room temperature.

Toss strawberries and remaining 1/2 cup sugar in medium bowl to coat; let stand 20 minutes for juices to form. Using electric mixer, beat cream, powdered sugar, and remaining 1/4 teaspoon vanilla in another medium bowl until peaks form.

Remove cakes from cups and transfer to bowls. Cut off rounded top of each cake. Spoon some of berries and juices over. Cover berries with tops of cakes. Spoon whipped cream over, garnish with remaining berries and juices, and serve.

My notes :
Difference between the two methods : 
Beating of the eggs (beat/whisk)
Bon Appetit : beat the eggs 3 minutes, gradually adding in the sugar, and continue to beat for 1 minute longer.
Tish Boyle :  whisk the eggs, gradually adding in the sugar, and continue to whisk for 6 minutes until pale and creamy, and tripled in volume.

Adding of flour : (adding direct over the batter/sifting over the batter)
Bon Appetit : add the flour into the batter, and beat for 30 seconds.
Tish Boyle : sift the flour twice in a medium bowl, then sift the flour the third time over the batter, a third at a time, gently fold it in with a rubber spatula. 

Adding of hot-milk mixture : (beat/gently fold it in)
Bon Appetit : add hot-milk mixture and beat for 30 seconds.
Tish Boyle : add hot-milk mixture, and gently fold it in.

Baking temperature : (425F/350F)
Bon Appetit : 425F for 16 minutes.
Tish Boyle : following her method, baked at 350F and since I've used ramekin moulds for mini cakes, I've baked them about 24 minutes.

**To get the full instructions on Tish Boyle's method of mixing the batter, please refer to my old post here. Tish Boyle's recipe uses cake flour, which makes a more delicate and softer, fluffier cake.

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Do stop by Lena of Frozen Wings and Zoe of Bake For Happy Kids, and all our friends who has baked along with us in the linky below :

For our next Bake-Along, we will be baking "Theme - Grissini (Italian Breadsticks)". Please do join us, bake any Grissini recipe, and link your post to our linky which will start on 5th till 14th February. Everyone is welcome to join us! Only current post please.

A friendly reminder when linking to our blog hop :

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Glazed Lime Cake

This is a really nice cake. If you, like me, love simple cakes like this, then you got to try this. Though the original recipe comes with a glaze, I have omitted that, but do not omit the lime syrup, which is poured over the cake while it is still hot from the oven. It makes the cake very moist and so "lime-tangy"! 

Glazed Lime Cake without the glaze. Should I call this Lime Syrup Cake?

Really easy and simple cake to make. The batter was done in just minutes. This cake uses icing sugar instead of caster sugar, and as usual, I have reduced the sugar for the batter, from 2-1/2 cups to just 3/4 cup (taking into account that the cake will be sweetened further with the lime syrup) and the sweetness turns out just perfect for me.  

And while the cake is baking, make the simple lime syrup by mixing lime zest, lime juice and sugar, stir till the sugar melts, that's all!

This recipe comes with a glaze, which I have omitted. Refer to the full recipe below for the lime glaze.

As soon as the cake is done baking, use a skewer to poke holes all over the cake, and spoon the lime syrup all over the hot cake, including the sides. Let cool completely in pan on wire rack.

This is one delicious yummy cake! The texture is very moist, tender, with soft and light crumbs, almost similar to a sponge cake. Really good! Perfect for tea-time treat! This is one cake that I would definitely make again!

**my changes listed in blue
Glazed Lime Cake
(adapted from "Bon Appetit Desserts", Barbara Fairchild)
3/4 cup (1-1/2 sticks) butter, room temperature (180gm)
2-1/2 cups powdered sugar, divided (3/4 cup)
2 large eggs, room temperature
1/4 cup milk
1-1/3 cups self-rising flour
4 large limes
6 tablespoons sugar (4 tbsp)

Preheat the oven to 350F. Butter and flour 8x8x2-inch metal baking pan. Using electric mixer, beat butter and 1-1/2 cups (3/4 cup) powdered sugar in large bowl until well blended. Beat in eggs 1 at a time. Beat in milk, then flour. Transfer batter to prepared pan; smooth top. Bake cake until tester inserted into center comes out clean, about 33 minutes.

Meanwhile, finely grate enough lime peel to measure 1 tablespoon. Halve limes, squeeze enough juice to measure 6 tablespoons (4 tbsp). Stir lime peel, lime juice and 6 tablespoons (4 tbsp) sugar in small bowl until sugar dissolves. Set lime syrup aside.

Using skewer, poke holes all over cake. Spoon 2-1/2 tablespoons lime syrup into another small bowl; reserve for glaze. Spoon all remaining lime syrup evenly hot cake. Cool cake completely in pan on rack.

Whisk remaining 1 cup powdered sugar into reserved 2-1/2 tablespoons lime syrup; drizzle glaze over cake. Let stand 1 hour. Cut cake into squares. (omitted this glaze).

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Deep Chocolate Pound Cake : Free and Easy Bake-Along #42

Bake-Along #42, Deep Chocolate Pound Cake, is chosen by Zoe from Bake For Happy Kids. Zoe will be posting her bake sometime next week, so be sure to stop by Zoe's, when she comes back.

This is a simple cake, a slice or two is great for afternoon tea-time snack. 

Baked in a loaf pan, with the signature crack on top, of a pound cake.

The few changes I made was, to substitute the sour cream with homemade yoghurt, used coffee chips instead of chocolate chips, and reduced the sugar slightly to 1/2 cup, since the cake contains honey as well. The changes worked out well, with a light coffee fragrance, and the sweetness is just right. But as with previous cakes baked with honey, I find the honey a little too strong, maybe because I do not really like honey in cakes. 

The texture is moist and soft with tender crumbs, and would be even better if the chocolate taste is more intense, but overall, this is a nice and simple chocolate cake.

A slice or two is great with a cup of hot black coffee.

Please visit my baking buddies, Lena from Frozen Wings and Zoe from Bake For Happy Kids, and all our friends who has baked along with us in the linky below :

Our next bake is based on a theme,  Theme : Tres Leches Cake.   The linky will start on 22nd April right up to 1st May. Do join us, everyone's welcome.

A friendly reminder when linking to our blog hop :

1. Please mention Bake-Along event in your own post linking direct to any of the hosts' post (Joyce, Lena or Zoe)

2. Please link only new and current post, related to the current bake or theme provided by us. Unrelated post will be deleted.
3. Feel free to display our Bake-Along badge in your post.

Deep Chocolate Pound Cake
(source from : Bon Appetit Dessert Cookbook, Barbara Fairchild)
2-1/4 cup unbleached all-purpose flour
1 teaspoon baking powder
3/4 teaspoon coarse kosher salt
1/4 teaspoon baking soda
1/2 cup sour cream (I use homemade yoghurt)
1/4 cup natural unsweetened cocoa powder
1/4 cup honey
2 tablespoons boiling water
3/4 cup sugar (I use 1/2 cup)
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
1 teaspoon vanilla extract
1/2 cup mini semisweet chocolate chips

1. Position rack in center of oven, preheat to 350F. Butter and flour 9x5x3-inch metal loaf pan; tap out excess flour.
2. Whisk flour, baking powder, coarse salt, and baking soda in medium bowl. Whisk sour cream and milk in small bowl.
3. Sift cocoa into another small bowl. Whisk in honey and 2 tablespoons boiling water until smooth. Cool completely.
4. Using electric mixer, beat sugar and butter in another medium bowl until light and fluffy, about 3 minutes. Beat in eggs 1 at a time, occasionally scraping down sides of bowl. Beat in vanilla. Add cooled cocoa mixture; stir until smooth, occasionally scrapping down bowl. Beat in flour mixture alternately with sour cream mixture in 2 additions each until just blended. Stir in chocolate chips.
5. Transfer batter to prepared pan; smooth top. Bake until tester inserted into center comes out clean, about 1 hour 8 minutes. Remove cake from pan and cool.

#30/100

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Spiced Apple Turnover : Free and Easy Bake-Along #41

It's back to my turn at selecting a theme for our Bake-Along #41. And I've chosen Turnovers. I love turnovers, sweet or savoury, I like them both. Turnovers are great for breakfast, lunch and lovely for tea-time snack.  I'm sharing today, a lovely Spiced Apple Turnovers, made with flaky shortcrust pastry and filling of spiced apples with rum. Sounds good? It is good!

The original recipe is from Bon Appetit Desserts Cookbook, a giant of a book! I have tried quite a number of recipes from this big and heavy book, and not one that has failed me yet! This recipe uses shortcrust pasty that is buttery, tender and crispy. I have doubled the amount of the pastry, divide them into two equal size, refrigerate them and to simplify the rolling, I have rolled each piece into a 10" square and cut into 4 pieces of 5" squares each instead of rounds. 

Make the shortcrust pastry as per the recipe instructions below. Our weather is extremely hot and humid, temperature for the day was 33C when I made this.  The shortcrust pastry was getting soft real quick. As soon as I've rolled them out and cut to 5" squares after the first refrigeration, it was difficult to fold over as it was getting very soft and fragile. Looks like I need to refrigerate them again. Since I can't remove the pastry to a baking sheet without breaking them, I placed the Pastry Mat with the rolled and cut-out pastry squares over a cookie sheet (see photo 1)  and refrigerate for about 20 minutes for the pastry to firm up. 

It definitely helps. As soon as I've taken the cookie sheet out, I transferred the Pastry Mat over the working surface and quickly began to place the apple filling and fold them over. I've got to work very quickly because they are beginning to soften once again real fast!

Seal the edges, gently press the sides with a fork, make three cuts on the top of pastry and brush with lightly beaten egg all over. 

Here I have added some almond flakes and sprinkle with some granulated sugar.

Bake at 400F for about 25-30 minutes until brown all over.

See the one on the top left? It has an odd shape because the pastry was getting very soft and I have difficulty in transferring the soft pastry to the baking tray. Two are without any nuts or sugar, for my daughter, as she does not really like nuts.

Overall review : The shortcrust pastry is very tender, buttery and crispy. The filling is delicious, the apples mixed with the lovely spices, orange zest, lemon zest and rum is so good. Original recipe uses brandy, but I have used rum as I love apples with rum. I am very glad that I have added the flaked almonds with the sprinkling of granulated sugar over the top, really yummy. Since the filling is not too sweet, it balances off very nicely indeed.

Delicious when eaten warm. There were two leftovers and the next morning, I simply wrap them up in an aluminium foil, and reheat them for 10 minutes.

Please visit my baking buddies, Lena from Frozen Wings and Zoe from Bake For Happy Kids, and all our friends who has baked along with us in the linky below :

Our next bake is Deep Chocolate Pound Cake, from Bon Appetiti Desserts Cookbook, page 44 or here.   The linky will start on 4th April right up to 13th April. Do join us, everyone's welcome.

A friendly reminder when linking to our blog hop :

1. Please mention Bake-Along event in your own post linking direct to any of the hosts' post (Joyce, Lena or Zoe)

2. Please link only new and current post, related to the current bake or theme provided by us. Unrelated post will be deleted.
3. Feel free to display our Bake-Along badge in your post.

Spiced Apple Turnovers
(source from : "Bon Appetit Desserts Cookbook", Barbara Fairchild)
Pastry (I doubled the amount, and got 8 turnovers)
1-1/2 cups unbleached all purpose flour
1 teaspoon sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
4 tablespoons (or more) ice water

Filling
1-1/2 pounds Golden Delicious apples, peeled, cored, cut into 1/2-inch pieces
1/3 cup sugar
2 tablespoons (packed) dried currants
1 teaspoon brandy (I used 1 tablespoon rum)
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon finely grated lemon peel
1/4 teaspoon finely grated orange peel
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
6 tablespoons plus 2 tablespoons unsalted butter
additional sugar
flaked almonds (my addition)

For the Pastry :
Whisk flour, sugar, and salt in large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Add 4 tablespoons ice water; using fork, stir until small moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Transfer dough to floured surface, divide into 6 equal pieces. Form each piece into ball; flatten each into disk. Wrap separately in plastic and chill 1 hour.
(I doubled the recipe for the pastry, do the mixing in the food processor, separate into two equal portions, wrap each separately with plastic wrap, and chill)

Do Ahead : Can be made 1 day ahead. Keep chilled. Let stand at room temperature 10 minutes to soften slightly before rolling out.

Line 2 heavy large baking sheets with parchment paper. Roll out each dough disk on floured work surface to 8-inch round. Transfer rounds to prepared baking sheets. Cover and refrigerate 30 minutes.
(I rolled each piece of dough into 10" square and cut each rolled dough into 4 pieces of 5" squares).

Filling :
Mix apples, sugar, currant, brandy, cinnamon, vanilla, lemon peel, orange peel, nutmeg and cloves in a large bowl. Cover and let stand 30 minutes to blend flavours.
(I used rum instead of brandy)

Preheat oven to 400F. Spoon 1/2 cup apple mixture onto bottom half of 1 pastry round, leaving 3/4-inch plain border around edges. Dot filling with 1 teaspoon butter. Lightly brush edges with water. Fold top half of dough over filling to enclose completely. Gently press edges together to seal. Lightly brush edge with more water and fold edge inward. Using fork, gently press edge to seal. Repeat with remaining pastry rounds, filling, and butter.
(Mine was rectangle as the I've used the cut-sized pastry of 5" square).

Melt remaining 2 tablespoons butter in small saucepan. Using small sharp knife, cut 3 slits in top of each turnover to allow steam to escape. Brush butter over turnovers and sprinkle with additional sugar.
(Instead of using the butter, I simply brush the top of turnover with beaten egg yolk, and scattered some flaked almonds over the top with the sugar).

Bake turnovers until golden brown, about 30 minutes. Cool slightly. Transfer to plates and serve warm.
#26/100


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Lemon Souffles with Mulberries : Bake-Along #39 - Theme : Souffles

It's Bake-Along #39 today, and the theme is Souffles, Lena's selection. And a very nice choice. I have seen many souffles recipes and have always wanted to try at making souffles "one of these days" and so glad that Lena has chosen this theme. 

It was not easy to select a recipe as there are so many variations of Souffles that I've thought of making, wanted to try a few, but I'm really short of time. I've made this at the last minute yesterday, mixed the souffles in the afternoon, kept the ramekins in the fridge for a few hours, and baked them after dinner! I was pretty busy lately and have kept delaying the making of Souffles countless times. There was one chocolate souffle that I've been meaning to make for so long, but it requires some extra steps, so that will have to wait for another day. So for this theme, I have chosen a simple and delightful souffle, using one of my favourite ingredients, lemons! 

The original recipe is Lemon Souffles with Boysenberries, but I have used some frozen mulberries which I have been collecting for several months from my kind neighbour's mulberry tree.  A teaspoon of boysenberry jam which I have replaced with my own homemade plum jam, is placed at the bottom of the ramekin together with some frozen mulberries. 

Frozen mulberries

The lemon pudding is cooked and the beaten egg whites are mixed in with the warm lemon pudding. This mixture is then poured into the ramekins until it fills to the top.  I then chilled the ramekins in the fridge for a few hours and baked them at night after dinner. You can of course baked them immediately instead of chilling them. This recipe only yields 5 ramekins instead of 6 as stated. And this recipe uses only 3 eggs, unlike other recipes that calls for at least 4 eggs or more.

There's no need to bring the pudding to room temperature, preheated the oven at 400F and bake the ramekins taken straight out from the fridge for about 14 minutes until puffed and top is golden. I baked mine for 18 minutes, because that was what I thought I've read from the recipe! I was excited to see whether will these puffed up like a Souffle should! And gosh, these really puffed up beautifully! It looks so delicate and simply delightful to me!

Sprinkled with some sifted powdered sugar over and serve immediately. They will deflate about 5 minutes after baking! So these photos was taken in a hurry!

Very nice when eaten warm, immediately after baking! The lemony taste is just subtle but really nice, smells lemony delicious while it is baking, and goes so well with the plum jam and mulberries. The texture of the souffle is so fluffy and soft, it is like eating lemon-flavoured "clouds"!!  haha!  Best eaten when it is still warm, as when it deflates and no longer warm, it would not be as nice. This is the first time I'm eating Souffle, and this is the type of dessert that you would only eat, maybe only one ramekin serving. I'm glad that I've tried at making Souffle! I love seeing the puffed look! Thanks, Lena, for an interesting selection!

Please visit my baking buddies, Lena from Frozen Wings and Zoe from Bake For Happy Kids, and all our friends who has baked along with us in the linky below :

Bake-Along will be taking a break in February and shall be back in March with the next bake, Banana Nut Bread, from The Williams-Sonoma Baking Book or here. The linky will start on 4th March right up to 13th March. Do join us, everyone's welcome.

A friendly reminder when linking to our blog hop :

1. Please mention Bake-Along event in your own post linking direct to any of the hosts' post (Joyce, Lena or Zoe)

2. Please link only new and current post, related to the current bake or theme provided by us. Unrelated post will be deleted.
3. Feel free to display our Bake-Along badge in your post.

Lemon Souffles with Boysenberries
(adapted from Bon Appetit Desserts Cookbook, Barbara Fairchild)
Makes 6
6 teaspoons seedless boysenberry jam (I use homemade plum jam)
24 frozen boysenberries or blackberries (I use frozen mulberries)
2 tablespoons finely grated lemon peel
3/4 cup sugar, divided
1 tablespoon cornstarch
3/4 cup whole milk
3 large eggs, separated, room temperature
2 tablespoons (1/4 stick) unsalted butter
5 tablespoons fresh lemon juice
powdered sugar

1. Preheat oven to 400F. Butter six 3/4-cup ramekins, coat with sugar. Spoon 1 teaspoon jam and 4 frozen berries into bottom of each ramekin. Place on baking sheet.
2. Mash lemon peel and 1/2 cup sugar in heavy medium saucepan; whisk in cornstarch, then milk and egg yolks. Add butter. Bring to boil over medium heat, whisking constantly. Boil until thick pudding forms, whisking constantly, about 1 minute. Transfer to large bowl; mix in lemon juice. Season to taste with salt.
3. Using electric mixer, beat egg whites in medium bowl to soft peaks. Gradually beat in remaining 1/4 cup sugar; beat until stiff but not dry. Fold whites into warm lemon pudding. Spoon mixture over berries; fill to top. 

Do Ahead : Can be assembled up to 4 hours ahead. Chill.

Bake until puffed, set, and golden around edges, about 14 minutes. Sift powdered sugar over souffles and serve.
(I baked mine for 18 minutes)

#13/100

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Apple-Cornmeal Upside-Down Cake : Free and Easy Bake-Along #30

It's Bake-Along time! And this is our 30th bake! I can't believe how time just passes by, and I find myself baking our bake no. 30!  Together with my baking buddies, Lena from Frozen Wings and Zoe from Bake For Happy Kids, and all our baking friends, for our 30th bake we are baking Apple-Cornmeal Upside-Down Cake, chosen by Zoe.

Great pick, Zoe, as this is a lovely cake!

You would need 3 big Granny Smith apples for the full recipe. At first, when I sliced the apples, it seems quite a lot, but once they are cooked, some of their juices will be released and when they get soft and tender, they do shrink a little. All the slices fits perfectly in a 9" round cake pan. First, the butter is melted and sugar is added in, it will start to caramelized and turned brown, takes about 3 minutes, and the apples are then added in. The caramel will turn lumpy but it will dissolve later, as the apples released the juices. Stir every now and then for about 12 minutes until apples are tender. Immediately pour the apples and caramel into a well-greased 9" round pan. (I arranged the apple slices as above before pouring in the rest of the caramel on top). Prepare the cake batter and dropped dollops of batter all over the apple slices. Gently level off the batter with a spatula.

Bake in a preheated oven at 350F for about 45 minutes until golden brown and cooked. Leave cake in pan on wire rack for 5 minutes, loosen sides and invert on a plate.

Then wait 15-20 minutes (10 minutes if you can't wait that long!) and serve. :o)

This is really good when eaten warm. The apples are really soft and tender, the cake is soft and moist, and has a lovely texture from the cornmeal. Overall, a keeper recipe!

Let's visit Lena, Zoe and all our baking friends who has baked along with us by clicking on the link below. For our next Bake-Along, we will be baking based on a theme, and our theme will be "Whoopie Pies". The link will open from 23rd August to 29th August. I'm looking forward to it, as this will be my first time making Whoopie Pies! Will it be your first time too? Come and join us, bake some Whoopie Pies for your family and join us in our blog hop linky on 23rd August. Hope to see you!

A friendly reminder when linking to our blog hop :

1. Please mention Bake-Along event in your own post linking direct to any of the hosts' post (Joyce, Lena or Zoe)

2. Please link only new and current post, related to the current bake or theme.
3. Feel free to display our Bake-Along badge in your post.

I'm sharing this with :
Recipe Box hosted by Bizzy Bakes


Apple-Cornmeal Upside-Down Cake
(Bon Appetit Desserts, Barbara Fairchild)
6 to 8 servings
Non-stick vegetable oil spray
8 tablespoons (1 stick) unsalted butter, room temperature, divided
1/2 cup plus 2/3 cup sugar  (I use : from 1/2 cup, less 2 tablespoons and only 1/2 cup from 2/3 cup)
3 (7-8 ounce) Granny Smith apples, peeled, cut into eighths, cored
1 cup unbleached all-purpose flour
1/4 cup yellow cornmeal
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1/2 cup buttermilk (I use a mixture of yoghurt and milk)
1/2 tsp vanilla extract (my addition)

Position rack in center of oven and preheat to 350F. 

Generously spray 9-inch diameter cake pan with 2-inch high sides with nonstick spray.

Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add 1/2 cup sugar and stir until sugar melts and turns golden brown, about 3 minutes. Add apples and saute over medium heat until apples are just tender and coated with caramel, shaking pan occassionally, about 12 minutes. Immediately pour mixture into prepared pan; distribute apples and caramel evenly over bottom of pan.

Whisk flour, cornmeal, baking soda, and salt in medium bowl. Using electric mixer, beat remaining 6 tablespoons butter and 2/3 cup sugar in large bowl until fluffy. Beat in egg. Add half of flour mixture, stir in buttermilk and vanilla extract. Add remaining flour mixture and mix well. Drop batter by spoonfuls evenly over apples and spread gently with offset spatula.

Bake until cake is golden brown and tester inserted into center comes out clean, about 40 minutes. Cool cake in pan on rack 5 minutes. Cut around pan sides to loosen cake. Place platter over pan. Using oven mitts or pot holders as aid, firmly grasp pan and platter together and turn over. Gently lift pan off cake. Serve warm.

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Coconut Checkerboard Brownies : Free and Easy Bake-Along #28

Time for our Bake-Along #28! For our bake this week, I have chosen Coconut Checkerboard Brownies to bake along with Lena, Zoe and our wonderful baking friends. Ever since I got this book, Bon Appetit Desserts, this is one of the recipes that I've bookmarked and is looking forward to bake! I love coconuts in baked desserts and have never tried it in a brownie before, sounds delicious, and it is delicious!

Delicious Coconut Checkerboard Brownies

I baked this yesterday afternoon actually, this time, it was really last minute! LOL! I have good reason, have not been feeling too good lately but am OK now.  This brownie does take a little extra work, but it is worth it. Firstly the bottom chocolate layer is made by melting the chocolate and butter. The recipe calls for unsweetened chocolate, but I use the bits and pieces of leftover chocolates from my previous bakings, a mixture of semi-sweet chocolate and dark chocolate. The melted chocolate mixture is then mixed with egg, sugar, flour. About 1-1/4 cups are then spread onto the greased cake pan, cover with aluminium foil and refrigerate until firm, about 3 hours. Reserve the balance, cover and refrigerate. So advance planning is required to make this brownie.

The coconut layer is made by processing the flaked coconuts with the sugar until fine, and the rest of the ingredients are added in, mix until well blended. Cover and refrigerate until firm, about 3 hours. At the end of 3 hours, place dollops of the coconut mixture and the reserved chocolate batter by the tablespoons, over the firm batter in the cake pan. Scatter some flaked coconuts over the coconut batter, cover the the pan securely with aluminium foil and baked for 40-45 minutes at a low temperature of 325F, remove foil and continue baking for a further 40 minutes. Mine was done at 35 minutes. Cool brownie in pan on wire rack.

The brownie smells incredibly nice while baking, due to the almond and vanilla extract and the coconuts! When it was warm, I sliced and ate a piece, it was good. It tastes even better later in the night, when the brownie has really cool, the taste of the chocolate is more intense and moist. The cheese part is soft and moist and the coconut deliciously chewy. Make this a day ahead and enjoy it the next day or later in the day when the flavours have all come together. Yum!

 Overall, a delicious, lovely brownie!

Please visit Lena and Zoe and all our friends who are baking along with us in the linky below. For our next Bake-Along, we will be baking based on a theme, this time we are going savoury with Chicken Pie! Treat your family with some chicken pie and join us by linking your post in the blog-hop linky which will start from 26th July until 1st August. 

A friendly reminder when linking to our blog hop :

1. Please mention Bake-Along event in your own post linking direct to any of the hosts' post (Joyce, Lena or Zoe)

2. Please link only new and current post, related to the current bake or theme.
3. Feel free to display our Bake-Along badge above in your post.

I'm sharing this with :
Cookbook Sundays hosted by Couscous & Consciousness
Recipe Box hosted by Bizzy Bakes

Coconut Checkerboard Brownies
(adapted from "Bon Appetit Desserts, by Barbara Fairchild)
Coconut Batter
7-ounce sweetened flaked coconut
1/4 cup powdered sugar
1/4 cup canned sweetened cream of coconut (such as Coco Real or Coco Lopez)
2 ounces Philadelphia-brand cream cheese, cut into 1-inch cubes, room temperature
1 extra-large egg
1/8 teaspoon almond extract
1/8 teaspoon fresh lemon juice
pinch of salt


Chocolate Batter
6 tablespoons (3/4 stick) unsalted butter, cut into 6 pieces
3-1/2 ounces unsweetened chocolate, chopped
2 extra-large eggs
1/4 teaspoon vanilla extract
1-1/2 cups (packed) golden brown sugar (I use 1 scant cup)
3/4 cup sifted unbleached all purpose flour (sifted, then measured)
1/4 teaspoon baking powder
1/8 teaspoon salt


Coconut Batter : Measure 1/3 cup flaked cocount; cover and set aside. Place remaining coconut and sugar in processor, finely chop. Add cream of coconut and cream cheese to processor and blend well. Add egg, almond extract, lemon juice, and salt and blend well, stopping occasionally to scrape down the sides of bowl. Transfer to bowl. Cover and refrigerate until very firm, about 3 hours.


Chocolate Batter : Butter a 9x9x2-inch metal baking pan. Melt butter with chocolate in heavy small saucepan over low heat, stirring until smooth. Pour into medium bowl. Cool to lukewarm. Whisk in eggs and vanilla. Whisk sugar, flour, baking powder, and salt in small bowl; sift over chocolate mixture. Mix until blended and smooth. Spread 1-1/4 cups chocolate batter in prepared pan (cover and refrigerate remaining batter). Cover pan tightly with aluminium foil. Refrigerate batter until very firm, about 3 hours.


Position rack in center of oven and preheat to 325F. Alternate 1 tablespoon remaining chocolate batter and 1 tablespoon coconut batter over chocolate layer, filling pan completely. Sprinkle reserved 1/3 cup flaked coconut over coconut mounds; press gently to adhere. Cover pan tightly with foil.


Bake 45 minutes. Remove foil and bake until tester inserted in center of 1 chocolate mound comes out almost clean, about 40 minutes. Cool brownies completely in pan on rack.


Do Ahead : Can be made 1 day ahead. Cover brownies tightly and store at room temperature.


Cut into squares.


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Pear And Maple Crumble : Free And Easy Bake-Along #26

It's time for our Bake-Along No. 26, the beginning of our second year of Bake-Along! I would like to thank everyone who has baked along with us in our previous "Bake Along 1st Anniversary Cake". Some of you even baked twice for this special theme! Thank you to all, for making Bake-Along a fun and delicious baking event that we look forward to each time! :o)

What is our bake this time round? Well, Lena has chosen Pear and Maple Crumble from Bon Appetit Desserts cookbook, a wonderful cookbook that is worthy of a place on your bookshelf, if you love to bake!  This is a very thick, heavy book with more than 600 recipes! So far we've tried a few recipes and  all are winners! 

For this crumbles, I've used a mixture of three different pears, one each of ripe Fragrant Pear (not in the photo), Packham Pear and Golden Pear. This recipe seems quite large, so I've only made three-quarters of the recipe using baking dish size 9"x6". I added in some lemon zest, since I only use half a lemon for the juice, I added in the zest as well, do not waste the lemony zest! I do not have pure maple syrup, what I have is maple flavoured syrup. Pure maple syrup is extremely expensive over here. I use salted butter for the crumbles and added in more walnuts. I mixed the flour, sugar and butter for the crumbles with a fork and added in the chopped walnuts, mixing the walnuts in with my fingers. I refrigerated the crumbles for about 15 minutes while I prepare the filling.

I'm really glad that I've used three different pears for the filling. It is very delicious eating the pear filling with three different tastes, yes, all the three pears taste very different from each other, and they are all good. It makes every spoonful interesting, with three different tastes and shades of pears. And I really like the crumbles, adding more walnuts is a very good idea! Walnuts are just perfect for crumbles topping, they are crunchy while still warm and even when the crumbles gets cold, the walnuts taste wonderful even if they are no longer crunchy. And I have used golden raisins for this, and did not use the crystallized ginger, simply because I do not have any in my pantry. I think the addition of crystallized ginger would be really good!

Even though the recipe recommended to eat this pear crumbles with sour cream, I think crumbles goes best with ice-cream! We had this with my homemade mango ice cream. Yummy! Overall, this Pear and Maple Crumbles is delicious! It is not too sweet since I've reduced the sugar slightly and absolutely divine with ice-cream!

Please do visit Lena and Zoe and all our friends who has baked along with us in the linky below.

For our next Bake-Along, we will be baking based on a theme. And the theme is Scones. Have you baked any scones before? If not, then this is the right time for you to do just that. You are free to bake any scones recipes you want.  Please do join us, the linky will start on 26 June right up to 2 July. See you!

Pear and Maple Crumble
(adapted from "Bon Appetit Desserts" by Barbara Fairchild)
Topping
1 cup unbleached all-purpose flour
1 cup walnuts
2/3 cup (packed) golden brown sugar
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes

Filling
3-1/2 pounds firm but ripe Anjou pears, peeled, quartered, cored, cut into 1/2-inch cubes
2/3 cup pure maple syrup
1/2 cup raisins
2 tablespoons unbleached all-purpose flour
2 tablespoons fresh lemon juice
zest from half a lemon (my addition)
1 tablespoon finely chopped crystallized ginger
sour cream (to serve)

Topping : Combine flour, walnuts, brown sugar, and butter in processor. Using on/off turns, process until walnuts are coarsely chopped and small moist clumps form. Transfer toppig to medium bowl. Cover and chill until firm, about 1 hour.

Filling : Position rack in center of oven and preheat to 350F. Place pears, maple syrup, raisins, flour, lemon juice, and ginger in large bowl; toss to coat. Let stand 15 minutes, tossing occasionally.

Transfer pear mixture to 13x9x2-inch baking dish, sprinkle topping over. Bake crumble until pears are tender, juices bubble thickly, and topping is golden and crisp. about 30 minutes. Let stand at least 10 minutes. Serve warm with sour cream.

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