Dark Chocolate Bark with Sea Salt, Macadamia Nuts and Dried Fruits

This bark is by far one of the easiest desserts to make. You can mix up a batch of it in 10 minutes before leaving it to set up. The best part of this bark is you can put your own spin of topping ingredients to it like nuts, dried fruits, toasted coconut, candied ginger etc.. The combinations are endless.

Macadamia White Chocolate Chip Cookies

I am never a fan of white chocolate because I find them way too sweet for my liking. I am not sure why I bought a bag of it and it has been sitting in my fridge for the longest time. I finally used some of it to make this batch of cookies. I added some macadamia nuts to it so that I don’t have to put too much of the white chocolate chips. I baked them a bit longer as I prefer crunchier cookies rather than chewy. But if you like chewy cookies just bake it to lightly brown.

On the side note I have not been very active in my blogging now. I am more into FB, Dayre and Instagram. You can follow me at Instagram user name Gertrudewan

Super Moist Steamed Chocolate Cake

My friend Nor posted a picture of this chocolate cake on FB and it look so moist and chocolaty and I just have to get her to share the recipe with us. I made this cake right away and it was so good. I shared this cake with a few friends and the just raved about it. Some even wanted to place order on it from me and might just take up on that. By the way this cake is steam and not bakes so you don’t need an oven to make a proper cake. Please don't mind the ugly frosting as I suck at doing it :(  By the way Valentine's Day is just around the corner. Why not make one for your love ones.

Dark Chocolate Brownies

Maybe I should call it death by chocolate brownies. This is definitely chocolate lover dreams. It is dark, rich, fudgy and full of chocolate flavor without overwhelmed of sweetness. Diana love brownies but I will indulge her with this once a year which is on her birthday. I bake this and sent some to her last week and share the rest with a couple of my friends. They were decadent but should only be eaten in extreme moderation so can't keep it for ourselves to indulge ;)

Oreo Brownies

I know. This dessert is way sinful. I am sure many of you including me are on diet right now after indulging all the sinful food and cookies during CNY. As for me I’ve been having outside food for the past 3 weeks so it is time to start having some lighter meal. Well I made these 2 months ago and haven’t had a chance to post it until now. These brownies are sinful, rich, decadent and super delicious especially with the Oreo chunks peaking through the brownies.

Fruity Cake Tarts

How was your Christmas celebration? I hope all of you get all you wanted from Santa. I must be really good this year as I got what I wish for and very happy with all my gifts. I got Canon Macro EF 100mm lens , a GSP (for me to zoom around with it when I am in SF), Nordic Heritage Bundt Pan ,Emile Henry Tarte Tatin Pan and etc…Life is good!! I can’t wait to use all of them.

Ok let’s end the year posting with something pretty and sweet. 1 made these pretty little cake tarts for our Christmas dinner dessert. Instead of the usual tart with pastry I made one with sponge cake. I didn’t bake the cake as I already put away all my baking pans so I just used the store bought plain sponge cake and top it with nutella and fruits. If you like to make this you can always bake your sponge cake in a muffin pan, once it is done hollow out the center and top it with nutella and fruits.

Chocolate Chips and Reese’s Peanut Butter Cup Cookies

If you have not entered the Vanilla Bean Giveaway, you can do so here .

I baked this batch of cookies to mail it to Carlos. They are just regular chocolate chips cookies but to make it extra special I top it with a mini Reese’s Peanut Butter cup since it is Carlos favorite. They turn out pretty darn good and you can’t stop by eating one or two. They are so addictive! If you like chocolate and peanut butter –these cookies are for you.

French Macarons # 3

I made these macarons for my doctor. She has been taking care of my well being for the past 6 years and she is such a kind and gentle lady and I am going to miss her. I hope I am able to find someone like her when I am in San Francisco. Since this might be my last visit to see her before our move, I decided to make her an Orange Scented Cake , Oatmeal Raisin Cranberry Cookies and these Macarons.

I’ve made macarons many times but they don’t usually turn out all perfect. The first tray will usually have cracks on top and some of the macarons will have no feet. It really puzzles me as the second tray will usually turns out perfect. I normally bake one tray at a time rather than putting two trays in at one go even though my oven is big enough for it as I wanted them to have an even heating. I just filled them up with some melted dark chocolate to cut down on it sweetness. This is a repeat recipe from here but I am just going to repost it again.

No-baked Chocolate Coconut Oatmeal Cookies - Day 7

Now who say you can’t make cookies without an oven. This cookie is just perfect when you are desperately craving for something sweet and chocolaty but don’t have much time to bake. These no baked cookie has been around for years but I never make them until now. Carlos said these mounds of peanut buttery, chocolate goodness are addictive. He can’t stop eating it but I have to keep some away for the next day, if not he will finish all of it up :)

We are into the 7th day of the Royal Selangor Jellyriffic challenge and I am enjoying it a lot especially seeing everyone's wonderful creations. Who knows we can do so much with a mould.

Banana Coffee Cake with Chocolate Chip Streusel

A SPECIAL NOTE TO : "FOOD-DRINK" DO NOT STEAL MY CONTENT AND PICTURES!!!

I do my grocery shopping once a week and I will buy big bunch bananas to last us for a week and normally towards the end of the week at least 3-4 bananas will be over-ripe. So the over-ripe bananas will end up in my baking. If you are a fan of banana cake and chocolate this cake is for you. This cake is incredibly moist, light and chocolaty. I am submitting this cake to Aspiring Bakers #7: Chocolate Delight (May 2011) , hosted by Doris of Tested & Tasted.

Coffee cake is intended to be served with coffee or for similar breaks and snacks. Under this definition, a coffee cake does not need to contain coffee. They are typically single layer cakes that may be square or rectangular or loaf-shaped rectangular cakes. Coffee cakes are typically flavored with cinnamon, nuts, and fruits. These cakes sometimes have a crumbly or crumb topping called streusel and/or a light glaze drizzle. Some similarity to teacakes may be found, though teacakes are often smaller individual items served with tea

Ingredients:

2 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 sticks/3/4 cup butter
1/2 cup sugar
1 1/2 cups mashed bananas (4 bananas)
2 eggs
4 tbsp milk
1 tsp vanilla

Bitter Sweet Brownies Cookies

If you love chewy brownies and soft cookies, this is for you. They are wickedly good. This cookies are perfect with crispy edges, chewy gooey center and awesomely chocolaty. I like mine without nuts but you can add it in if you want to. I am submitting these cookies to Aspiring Bakers #7: Chocolate Delight (May 2011) , hosted by Doris of Tested & Tasted.

Ingredients:

2 cups bittersweet chocolate, chopped
4 tablespoons unsalted butter, at room temperature
3 eggs
1 cup sugar
1 teaspoon vanilla extract
1/2 cup flour
1/2 teaspoon baking powder
1 cup semisweet or bittersweet chocolate chips or chunks

Mini Nutella Marble Cake

A friend came over for a visit a few weeks ago and I baked these little cakes to have it with our afternoon tea. Instead of chocolate I used Nutella for the marbling effects. I always have weakness for Nutella and will usually spread it on toast and but by adding some to this cake was such a treat for me.

Chocolate Chip and Pecan Cookies

After being sick for some time I am finally back to my old self again. I need some comfort food. What could I whip up to make this day even better? Something like cookies? My favorite, or everyone’s favorite is chocolate chip cookies. These are the perfect chocolate chip cookies for me. Crispy edges with slightly chewy center and an exploding rich chocolate chips and a hint of coffee flavor. Yummy!!

GuyLian Artisanal Belgian Chocolate Valentine's Giveaway (Closed)

Valentine’s Day is just around the corner and you can see all the store shelves are overflowing with boxes and boxes of chocolate. Recently I was contacted by GuyLian, asking me if I wanted to try some of their chocolate and do a Valentine’s Day Giveaway. Of course I said yes. I never turn down a box of good quality chocolate.

Guylian “ultra-indulgent” luxurious chocolate seashells are 100% pure, silky smooth, dark or white Belgian Chocolate and are filled with rich, decadent creamy chocolate praline truffle. The Guylian brand dates back to the late 1950’s when Guy Foubert, a passionate Belgian Chocolataire married his love, Liliane who then joined names creating Chocolaterie Guylian. Today, Guylian crafts the finest authentic Belgian Chocolate Truffles, utilizing the original handmade recipe of Guy and Liliane. The original signature truffle recipe is still made in small-batch copper kettles exclusively by Guylian’s Master Chocolatiers in Sint-Niklaas, Belgium.

I always like the beautiful seashells design of their chocolate. They were so cute that I almost didn't want to bite into it. From the first bite I was in love! I just love their Extra Dark Chocolate Praline Truffles. The dark chocolate seashell truffles have a 74% dark cocoa shell with an extra dark and decadent chocolate praline truffles center. I took small bites of the chocolate and let each bite melt in my mouth. It was pure chocolate heaven! As for Carlos who has extra sweet tooth prefer their Chocolate Praline Truffles. He said their chocolate is very rich and creamy. I have to agree with him on that.

The Gift:

There are plenty of ways to express your love for others and what better way to do it than with a box of delectable chocolates. You have a chance to win a Valentine’s bag (similar to the picture shown), with a box of Guylian Originals Seashells, 4.4 oz, and a box of Guylian Praline Original Temptations, 4.4 oz

How to enter:

All you have to do is leave a comment with your email address here and tell me what was your most memorable Valentine’s Day? I am so sorry but this giveaway is open to US residents only and will end on February 11, 2011 at 11:59 PM (EST). The winner will be chose using a random number generator from all eligible entries. The winner will be notified via e-mail and will have three days to reply with a name and mailing address (no PO Box) or a new winner will be selected. The package will be shipped directly to you by Guylian. Good Luck!!

My Kitchen Snippets Full Disclosure: Guylian provides me with product to test and review. I only promote things that stay true to my taste and interests. The opinions expressed here are my own and I have not been paid to publish positive comments. Thank you Guylian for sharing your wonderful chocolate with us!

Outrages Brownies

This is another one of Ina Garten great recipes. Just as the name said these brownies are outrages. It is rich, chewy and fudgy. I think the original recipe is way too much for us so I halved the recipes and bake it in a muffin pan. I original recipes call for a lots of butter but I reduced it to only one stick and it tasted just as good. For the full recipe please refer to here .

Chocolate Chips, Cranberry and Macadamia Nut Cookies

Carlos loves these cookies. It has a great combination of sweetness from the cranberries and the saltiness from the macadamia nuts and the chocolate chips just added an extra richness to the cookies. They are perfectly crispy at the edges and slightly chewy in the center.

Ingredients:

3 cups of flour
1 tsp baking soda
1/2 tsp salt
2 sticks/226 grm butter – room temperature
1 cup packed brown sugar
1/4 cup sugar
2 eggs
1 tbsp vanilla
1 1/2 cups dried cranberries
1 1/2 cups chocolate chips
1 cup chopped toasted salted macadamia nuts

1. Preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
2. Sift flour, salt and baking powder into medium bowl. By using electric mixer, beat butter, sugar and brown sugar until combined and slightly fluffy. Add in the eggs, one at a time and then vanilla. Mix well.
3. Add in the shifted ingredients and mix just until blended. Using spatula, stir in cranberries, chocolate chips, and nuts.
4. For large cookies, drop dough by heaping tablespoonfuls onto prepared sheets, as for smaller cookies, drop dough by level tablespoonfuls onto sheets. Bake cookies for 20 minutes of until golden brown. Remove and cool the cookies before storing.

Note: You can replace the cranberries with raisins, chocolate chips with white chocolate chips and as for the nuts it can be any kind of nuts to your liking.

Petits Pots de Crème au Chocolat

I have so many favorite blogs and one of them is Almost Bourdain . Ellie is a fellow Malaysian living in Australia with great culinary and photography skills. There are so many recipes of hers that I wanted to try out. For today I am making her French dessert called Petits Pots de Crème . Like she suggested I make this dessert with chocolate. This dessert is rich and creamy and not too sweet. Just the way we like it. I might make this again for our Thanksgiving dinner since Diana love Chocolate. Thanks Ellie for sharing this great recipe. Do drop over and check out her wonderful blog.
Ingredints:

400 ml milk
3 egg yolks
1 egg
80 g caster sugar
1 tablespoon good cocoa powder
60 grams melted dark chocolate
Raspberries for garnish


1. Preheat the oven to 325 degree F. Put the milk in a saucepan. Add in cocoa powder. Bring the milk just to the boil. Add in the melted chocolate, mix well.
2. Meanwhile, mix together the egg yolks, egg and sugar. Strain the boiling milk over the egg mixture and stir well. Skim off the surface to remove any foam.
3. Ladle into 25 ml ramekins and place in a baking pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins.
4. Bake for 30 minutes, or until the custards are firm to the touch.
5. Leave the ramekins on a wire rack to cool, then refrigerate until ready to serve.
6. Garnish with Raspberries before serving.


Note : I made some slight changes to the dessert. Before serving I sprinkle some raw sugar on the top and put it under the broiler for a couple of minutes.