DIPLO TUMMY ♨Less-Sugar Flourless Chocolate Chip Brownie Cookies
I found this super easy flourless cookie recipe on Pinterest. The first time I tried it was so yummy but super sweet so I figured out a way to make it with less sugar! A friend requested for the recipe so here I am posting it! It’s so easy you can whip it up for guests 30 minutes before they arrive!
Read MoreDIPLO TUMMY ♨ Chocolate-dipped Strawberries
My first attempt at dipping strawberries was unsuccessful. I didn’t dry them completely so it ended up sweating and kinda gross. After googling I finally found this useful webpage via the ever helpful Pinterest. Reposting the instructions after the jump.
Read MoreDIPLO DESSERTS ♨ Molten Chocolate-Nutella Pudding Cake
This is a continuation of yesterday’s post on the Tea Party with the Ladies that I hosted last week. After gorging on tons of food (some made by me and some graciously brought over by my lovely guests) we were ready to make the Molten Chocolate Nutella Pudding Cakes! Again thanks to Dona and Huma for letting me use the photos after the jump!
Read MoreDIPLO DESSERTS ♨ No-bake Blueberry Cheesecake
I’ve meant to use my precious stash of Graham crackers for a while now but I’ve found the thought of making cheesecake daunting. Until I found this No-bake Blueberry Cheesecake recipe from My Mom Friday. It seemed simple enough so I busted out the Graham Crackers and here’s how it turned out!
Read MoreDIPLO DESSERTS ♨ Chocolate Peanut Butter Mousse Cups
I promised several people I would post this recipe on my blog so here it is. The concept was adapted from Sweet Tooth’s Chocolate Peanut Butter Mousse Cup recipe, however the recipe for the peanut butter mousse was adapted from Better Homes and Gardens, while the chocolate cup shell was from researching how to substitute real chocolate for chocolate melts (which I didn’t have). I made it simpler so I could use ingredients I already had.
Read MoreBAKING IN THE OVEN ♨ Mad Hungry for Apple Crisps
As promised, here’s the recipe for the apple crisp that was baking in the oven last weekend! I got this recipe from this AMAZING BOOK called MAD Hungry: Feeding Men & Boys. I first had this faux apple pie at my cousin’s home – his wife Jackie is an amazing cook! I also had rice crispy bars and banana bread there and I was asking her for the recipe. She said she got all the recipes from ONE book! Whoa. I had to have this book. It was too heavy for me to bring to Jakarta but when I looked around in the English bookstores here (yes not all bookstores have English books) I couldn’t find it! GASP!
Read MoreQuadruple Chocolate Cake/My first time to use my Kitchen Aid
I finally had to buy myself a kitchen mixer because of my worsening injury – I have De Quervains (commonly known as Housewives’ Tendonitis) and Tennis Elbow. I have a suspicion that I also have carpal tunnel symptoms. But basically the repetitive movements from baking, using the computer, blackberry and tennis is taking its toll.
I decided on getting a Kitchen Aid mixer, even if it is much more expensive than the other available mixers, mainly because it is much more sturdy and would last me a long time – better investment in other words. I purchased it in Pantry Magic Kemang, because the owners were very helpful and patient with all my questions and they have a 2 year warranty. Good customer service is very important to me, especially with expensive machinery. And husband and wife team, Riyanto and Chindy were so wonderfully reassuring and informative with all my queries and concerns, that it made it easier to part with my 5.6Million (or about 650 USD) …after all they knew some people who have had their Kitchen Aid Mixers for 20 years!
The very first recipe I made with it was Quadruple Chocolate Cake which I found in 80 Breakfasts’ blog. I am SO happy with my new mixer – it is a pleasure to use and has taken a lot of the stress from my wrists and hands during the baking process. The recipe made 2 regular sized loaves for me, and I sent one to Riyanto and Chindy to thank them. I was so happy that they loved it!
Read MoreOreo Cupcakes
After scouring loads of Oreo Cupcake recipe, I finally found one that is close to my Oreo Cupcake baking inspiration. I’m going to modify it further though, because I feel like it is waaaaaaay too sweet for me…. but it was fun to try out. Here are some pics!
Chocomallow Cupcakes
Remember this?!? I loved Chocomallows (or chocolate covered marshmallow biscuits) as a child!. It’s one of my favorites, and whenever I eat it again, childhood memories of playing and carefree days start flooding back. I still feel the same excitement peeling off the foil to reveal yummy chocolate covered pillows of marshmallow… sigh!
I was inspired by a toasted marshmallow cupcake done by Erica Paredes, to do a cupcake version of Chocomallows! Here are some pictures to whet your appetite. The dark chocolate is perfect with the sweet toasted marshmallows in the center. The toasted bits also give a bit of crunch to the bite! Yummmm…. Brings me back to those good ol’ days!
Vanilla Ice Ice Baby!!!
Was recently inspired to try a new cupcake recipe when I saw this wonderful post, Magnolia Bakery Vanilla Cupcakes, on 80 Breakfasts’ food blog. She does such wonderful posts (well written, personal and honest) with AMAZING pictures, I just wanna try cooking everything in her blog! I tweaked the recipe a bit, as usual. Enjoy the pics!
Read MoreNothing cuter than cupcakes!
There is nothing cuter than a well-made (and yummy) cupcake! I can’t wait to learn how to make them with my new silicone cupcake moulds and cupcake recipe book from Ak-sa-ra! Super cute!
Unwrapped
I love that you can bake in them, serve and re-use them!
Doesn't that look divine?!?
Dolly’s Chocolate Bundt Cake
This is a recipe from Mad Hungry, the recipe book that I was talking about in a previous post. I still haven’t bought my own copy, but the next time I’m in a mall, I am definitely going to look for it! I found a copy of the recipe in this website. Below is the excerpt from the book, with my own pictures & adaptation. Click to enlarge pics.
Dolly’s Chocolate Bundt Cake
Excerpted from MAD HUNGRY by Lucinda Scala Quinn (Artisan Books). Copyright 2009.
makes 1 large cake
I use this recipe (thanks to my first employer, Dolly) more often than any other for special birthdays and holiday baking. If you think you’re just a competent or if you’re a novice baker, this is the cake for you: it’s easy to prepare, bakes in one pan, has a moist and tender texture, and requires only a glaze to finish. Its distinctive look is on the fancy side, which brings a little something extra to a birthday party or holiday table.
Cake
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon coarse salt
- 1/2 cup chopped semisweet chocolate
- 1/2 cup chopped walnuts (optional)
- 1 cup buttermilk
Glaze
- 1 cup finely chopped unsweetened chocolate
- 1/2 cup sugar
- 1/3 cup (5 1/3 tablespoons) unsalted butter
- 2/3 cup heavy cream
- 2 tablespoons rum or brandy (optional)
1. Preheat the oven to 325°F. Butter a 12-cup Bundt pan. (I only had a 4 cup pan available to I used 1/3 of all the ingredients above)
2. To make the cake, in a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, and the vanilla. Scrape down the sides of the bowl.
Bowl 1: Sinful butter & sugar
Bowl 1: Added the egg and vanilla
3. In a separate bowl, whisk together the flour, cocoa, cinnamon, baking soda, and salt. Toss in the chopped chocolate and the walnuts, if using.
Bowl 2: Good thing I had some walnuts! Oh and next time, I'm gonna add a bit more choco chunks!
4. Into the butter mixture, alternately add the flour mixture and the buttermilk in three additions, ending with the flour. Mix just until everything is blended together; don’t overmix.
Bowl 1: Alternately added the powder mixture & milk until combined
5. Spoon the batter evenly into the Bundt pan and smooth the top of the batter. Bake for about 55 to 60 minutes, or until a cake tester or toothpick inserted into the cake comes out clean. Let the cake cool in the pan briefly. Turn out onto a cake plate to cool completely.
I made a mistake of setting 45mins (not 60 because it's much smaller than the original recipe) but next time I'm going to make it 40mins instead. To make it come out more moist.
The best part is licking the left over batter =P
6. For the glaze, place a heat-proof bowl over a pot of simmering water. Add the glaze ingredients and stir to melt and combine. Drizzle over the top of the cooled cake and let the glaze set, 15 to 20 minutes, before serving.
Triple-Duty Glaze: This chocolate glaze also doubles as a spread or topping. Pour into a jar and refrigerate for up to 6 weeks. Spread on warm toast or reheat and drizzle on ice cream, layer into a sundae, or use as a dip for fresh strawberries.
My pot was much bigger than the bowl, so I used my splatter-guard to suspend it over the simmering water.
Out of the oven!
Need to work on my presentation skills! Add a lil' ice cream and it's perfect! The choco glaze makes this cake!
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