All Entries in the "Baking" Category
Eggless Brownie
When I met up with Karen Dar Woon at the Squash workshop, I asked her if she has a recipe for Eggless Brownie which Dalia requested some time earlier. Karen gave me this recipe.
This is more like a rich chocolate cake as it lacks the density of a brownie made with eggs. Nevertheless, Nanzaro had made this a couple of times himself as he likes this Eggless Brownies.
Click on Read More for the recipe.
Holiday Cutout Cookies
Charlene also demonstrated some Holiday Cutout Cookies in the Peach Mennonite Church Community Kitchen. This is a fun session as everyone can participate in rolling out the dough, cutting out the cookies, and decorate the cookies.
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Above are some samples of the decorated Holiday Cutout Cookies.
Ingredients:
For cookies:
- refer Raspberry Diamonds
For Icing:
- 3 cups powdered sugar
- 1/2 teaspoon vanilla
- 2-3 tablespoons water
For decoration:
- food coloring
- sprinkles
Tool:
- cookies cutters
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Click on Read More for the instructions.
Raspberry Diamonds
After the Gilmore Park Church Community Kitchen Christmas Potluck, a few of us went to Peace Mennonite Church Community Kitchen for a cookie making session. This cookies making session is sponsored by Family Services and demonstrated by Charlene.
We made 2 types of cookies, one filled with raspberry jam and the other one is just holiday cutout cookies decorated with icings. The dough for both the cookies are the same except that for the holiday cutout cookies, the dough has to be refrigerated for a firmer texture.
Ingredients
For cookies:
- 2 1/2 cups (11 1/4 oz) all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (8oz) unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- zest of 1 lemon, grated
- 1 tablespoon lemon juice
For filing:
- 1/2 cup raspberry jam
For glaze:
- 1 cup confectioner’s sugar
- 1 tablespoon lemon juice
- drop of almond extract (optional)
Click on Read More for the instructions.
Danish Brovst Dream Coffee Cake
For dessert, Charlene, Frank and Karen made this Danish Brovst Dream Coffee Cake. As it was Minoo’s birthday, this cake also serves as her birthday cake.
This cake has a topping of baked coconut flakes which resembles little ant and hence this cake is also known as “ant cake”. This cake is dense and sweet.
Ingredients
- 250g (2 cups) all-purpose flour
- 50g (about 3 tablespoons +1 teaspoon) butter or margarine
- 300g (about 1.5 cups) sugar
- 4 eggs
- 200ml milk
- 3 teaspoons (15ml) baking powder
- 1 teaspoon vanilla
Filling:
- 125g (1/2 cup or 8 tablespoons) butter or margarine
- 100g grated coconut
- 250g brown sugar (275ml packed or 1 1/8 cup packed)
- 50ml milk
Click on Read More for the instructions.
Baked Butternut Squash Fries
In the Squash workshop, Karen also shared with us a Baked Butternut Squash Fries from Hungrygirl.com. She used turban squash for this recipe. A drizzle of balsamic vinegar adds some tang to the fries.
Karen told us that she had tried about seven methods to bake fries but none of it can achieve the deep fried fries texture. Although we cannot get the deep fried fries texture, but we can compromise with some good tasting and healthy fries.
Ma Lai Ko Cup Cakes
The next dessert which Ming made is Ma Lai Ko Cup Cakes. I had blogged about two versions of Ma Lai Ko here and here but Ming’s recipe is slightly different. Ming’s version of Ma Lai Ko is steamed in paper cup and it only takes 10 minutes to steam. This recipe is very handy when you have unexpected guests.
Ming made 2 versions of Ma Lai Ko Cup Cakes, one regular flavour and another with grated Parmesan cheese. The one with the Parmesan cheese has a stronger flavour and I’ll bet Arkensen will like this version as he is a cheese lover.
Ingredients
- 100g all purpose flour
- 50g castor sugar (was substituted with granulated sugar)
- 60g egg
- 70g water
- 5g baking powder
- 10g grated Parmesan cheese or custard powder (optional)
- sweetened dried cranberries for garnishing
Click on Read More for the instructions.
Little Bowl Cake (Seow Wor Tou)
Ming made two desserts in the South Arm Community Kitchen after Andrea finished with her German dishes. The first dessert is Little Bowl Cake or Seow Wor Tou in Mandarin.
The Little Bowl Cake is not supposed to look like this. But when Ming made this cake, she might have added too much water and she does not have enough corn flour to adjust the consistency of the dough. The dough was too soft to mold into a little bowl. I will illustrate how it should be made in the instruction section.
Ingredients
- 300g corn flour
- 100g soy flour
- 100g castor sugar (was substituted with granulated sugar)
- 2g baking powder (Ming used Chinese baking powder, not sure if it’s different from regular baking powder)
- warm water
Click on Read More for the instructions.
