Tagged: Seven Links!!

Wow.. this is like a trick questionnaire. Elisabeth from Food and Thrift Finds and Sandra Garth from Sweet Sensations tagged me to the latest game called "Seven Links'..How fun is that. I always like how suddenly somebody tags you and you'll be put on the spot to really crack your head to look for the answer.

However, right now in my opinion, I'm having the hardest time to even draft this post.. LOL.. a sudden loss for words or maybe just no clue at all. Instead, I will do my level best to go through all my posts and share with you on what I thought about them. Walking down this memory lane, I now know I've come a long way. So long that at one point I was demotivated to even posts anything, partially busy at work plus I had a mind block. No excuse there.. I know.. especially when I love food, treats or even hosting a cookout or party so much. It's scary, and I hope I will not have another mind block again and start losing all of you readers and supporters.

Also I like to mention this as I still recall that Elisabeth was the very first person to discover me, added me in Foodbuzz and the rest was history. No bias here, and because of her; I'm glad I met all of you lovely foodies. So here goes.. and taking a deep breath [phew...]

1. The Most Beautiful Post

Hmmm... this is tough, as I really love all my posts. Whether the photo is good looking or not. If I had to pick, this is seriously a tough choice... I will pick my Gerbera Daisy Cake. This was an exotic rich cake flavour. Dark rich chocolate cake with light fluffy mango butter cream. Let's just say I'm a sucker for Gerbera Daisies.

2. The Most Popular Post

It has to be the most recent cake I baked for my niece's full moon. My Amanda's Pink Rainbow Cake made to Top 9 and was on the no# 1 spot, then was tweeted or mentioned by Foodbuzz themselves on Twitter. It's my first time ever having so many bloggers, readers stop by leaving me with the sweetest comments ever, and not only that.. it helped shot up my followers from 48 to 61 now. This is real epic, and I feel I don't say it enough.. THANK YOU for making it possible.

3. The Most Controversial Post

I'm not quite sure what it means by controversial, but I believe I was taking a gamble on the ever classic Lemon Meringue Tart. I decided that it was time for a make over, and made it to my very own version of Lemon Curd Pavlova Tart.. still covering the base elements of the lemon tart. I could have either had foodies like it or maybe disliked it as I was changing a classic tart.

4. The Most Helpful Post

Well let me see, I think it could probably be my Homemade Pizza dough post and I hope this is good enough to inspire you to make your very own pizza base. It's light and crunchy and will have you asking for more.

5. Post That Was Surprisingly Successful

I love samosas, but not willing to deep fry and end up with heaps of cleaning up to do. So for the first time I posted my Jo's Veggie-ish Samosas, it surprisingly attracted a lot more readers too. And this was my very first time making Foodbuzz Top 9. This was the day that I decided that I will continue to make more lovely treats or even share with you my cooking recipes.. whether I make it to Top 9 or not.

6. Post That Did Not Get The Attention It Deserved

I think it definitely had to be my Tiramisu tarts, and Scrumptious Strawberry tarts and Heavenly Mango Mousse Cake. Come to think of it they are really lovely and deserve some love and attention too ;). Though one; is thinking out of the box and one is classic or should I say.. maybe common, I feel they are all delish. So I hope you do try them out.. Maybe tarts can be the new trend, just like the macaroons or the cupcakes.

7. Post You're Most Proud Of

For this I'm indecisive, and like to share with you 2 out of 3 of my posts which I truly am proud of since one of them is up there too. For me, kneading dough has been daunting. However, I feel I've overcome this fear of mine, and am definitely going to come up with more recipes or test out any recipes. Right now, I like to share with you my Peanut Butter and Jelly Doughnuts and Tana Ramsay's Bagels. I assure you frozen or store bought ones are completely different from the ones you make on your own. Though slightly more work.. but every single minute is worth it.

Now, I am going to tag a few new 7 blogger friends too. Let me see who's the lucky one ;).

1. LOLA LOBATO
2. Katie's Cucina
3. Amanda @ Baking Without A Box
4. Stacey @ Baker Court
5. Stephanie @ Eat. Drink.Love
6. Sheri @ Homemade Served Here
7. Pierre @ Little Hungry Heart

Till then everyone.. TGIF and have a good weekend.

xx

Baking Recipe: Tiramisu Tarts

Ever heard of Tiramisu Tarts? I've always been a fan of tiramisu, the authentic Italian way. Well I know this may not be a conventional Tiramisu as usual; however it has elements of a tiramisu or perhaps some parts of it. Do forgive and not judge me as I'm not trying to change an authentic dessert. I'm one who loves my desserts the classic way. However, I do think it's fun to think outside the box once a while to make a dining experience pleasurable, fun and memorable. Also, if you're a 'health' conscious person or someone who loves sinful treats like I do, you might agree with me that we can't be eating cake every single week ;).

The Tiramisu Tart is a luscious bittersweet dark chocolate shell tart filled with aromatic espresso cream cheese filling and topped with Godiva pearls. I made them mini in size as these tarts are filled with strong flavours. I think this treat is perfect for both coffee and chocolate lovers and might appeal to Oreo cookie lovers too, since the shell taste a little like them. Enjoy!!

Recipe
yields 24 mini tarts

Note: For the shell, I used dark cocoa powder and not the Dutch cocoa powder. You may substitute unsalted butter with salted butter; just remember to omit the salt if salted butter is used. Also if you do not have tart shell pans, don't fret it. Use your mini muffin or cupcake pans. It works like a charm.

For the ultra dark and semi-sweet tart shell

1 1/4 cups all purpose flour, sifted
1/2 cup or 1 stick unsalted butter, cut into small cubes
1/3 cup sugar
1/4 tsp salt
1/4 cup dark cocoa powder
1/2-1 tsp vanilla extract

To prepare tart shell:

1. Preheat oven to 350 degrees. In a food processor, blend flour, butter, 1/3 cup sugar, salt, dark cocoa powder and vanilla extract until moist crumbs form (this may take up to approx1-2 minutes). To gage an idea, click here for photo.

2. Make sure to lightly grease pan with butter and sprinkle dark cocoa powder over the pan. Try to avoid sprinkling flour as you will get white spots on your tart shell once they are baked.

3. Transfer moist crumbs to a 2 dozen mini muffin or cupcake pan.

4. With floured fingers, press dough evenly into pan and up sides. Dip a dry measuring cup in cocoa powder, and use it to press dough firmly into bottom and against sides of pan. Freeze crust until firm for about 10-15 minutes.

5. Using a form, prick crust all over. Bake until golden, 25-30 minutes, pressing down gently once or twice with a spoon during baking if crust puffs up. Let cool completely in pan before transferring on to wire rack, cake stand or platter.

For espresso cream cheese filling

Note: For the espresso, I used my own coffee maker. If you do not have one; mix 2 teaspoons of instant espresso powder with  a 1/3 cup of hot or warm water if you like it strong. Set aside to cool. If kitchen's humidity level is high, and if it's summer like where I am all year round, do work with the air condition switched on. It helps to keep the filling cool and not turn runny.

125g philly cream cheese
1/2 cup powdered sugar
1tsp vanilla extract
5 tbsps espresso
1 tsp coffee liqueur (optional)
1 cup whipping cream, whipped
1/4 cup milk chocolate buttons
2 tbsps milk

To prepare espresso cream cheese filling:

1. With a whisk, whipped cream until stiff peaks form. Transfer out to another clean bowl and set aside.

2. Switch to a paddle attachment on your stand mixer, and whipped cream cheese with powdered sugar, coffee liqueur (optional), and vanilla and espresso until well combined.

3. With a spatula gently fold in whipped cream until mixture is combined. Transfer to a piping bag, and chill it in the fridge for about 30 minutes or more or until mixture is slightly thicker to piping consistency.

4. Melt chocolate buttons and milk in a microwave for about 35 seconds on medium high. Careful not to burn chocolate. Alternatively, you may heat up milk and pour over chocolate. With a spoon, stir chocolate once a while to help it melt. If melted chocolate is still slightly thick, add in milk 1/4 teaspoon at a time. Consistency should me medium thick and slightly runny or ribbon-ny. Lift up your teaspoon and if chocolate drizzles down smoothly, stop adding milk.

To assemble Tiramisu tarts:

1. With a teaspoon, coat tart's base with melted chocolate. Shake it a little to help chocolate coat even out.

2. Using a regular tip, pipe the espresso cream cheese filling until slightly over the tart shell. At this point with the filling chilled, you will be able to pipe simple swirls if you like.

3. Sprinkle some cocoa powder over each tart and chill tarts once more to allow filling to set in the fridge before serving.

xx