Wednesday, December 12, 2012

Tangy Lemon Almond Slice & A Sunshine Award

Thunder rumbling outside, the clock is ticking, fingers tapping on keyboard, while staring blankly to my screen, I am suddenly lost for words. What will I be sharing with you this time? Just as I thought being nominated in a running for best food blog award, is the cream of the cake, I had another surprise news from Chloe and Sarah at Honey & Lulu. The sweet ladies have awarded me a Sunshine Award, where I feel deeply fortunate to receive. To celebrate another sunny occasion, while it is damp, raining cats and dogs outside, and to clear that nasty writer's block, I decided that I will create my own sunshine with my TANGY LEMON ALMOND SLICE.

Tuesday, December 11, 2012

Irish-Cream Mascarpone Truffle & a nomination for BEST FOOD BLOG!

December is a month of celebration, and happens to be a  favourite month of mine. Lots of birthdays, and feasting. A perfect time of year to reflect all that has happen before moving into the New Years. To continue to celebrate, I made these oh! so simple ultra smooth, melt in the mouth IRISH-CREAM MASCARPONE TRUFFLES. They are seriously dark and rich, and a perfect gift to any chocolate lovers out there. Who says celebrating is always about cake?

Monday, December 3, 2012

Announcing Vanille Magazine! and Moonpies with Bailey's Irish or Strawberry Marshmallow Cream

Take a bite of my very own mini MOONPIES with BAILEY'S IRISH or STRAWBERRY MARSHMALLOW CREAM; sit back, relax, grab a cuppa or a glass of bubbly, because today is a celebration of a BIG announcement! Apart from mom's birthday, I have an additional news to add on [drum rolls please...].

I like to introduce you to....

Vanille Magazine {Fall/Winter-Christmas}!

I am so excited to announce, jointly with a talented pastry chef Vane of Chokolat & Pimienta, the second issue online publication, Vanille Magazine.

This is my first online publication project and I was thrilled when Vane asked if I like to take part and be a collaborator. What an adventure? There's so much to share with you and so much more to come that I don't even know to begin.

What is Vanille magazine?
Vanille is a quarterly online publication [both in English & Spanish] that is dedicated to a theme or season; exploring every single food subject in great depth through a combination of recipes, photography, articles and stories. It is about a collaboration between a couple of amazing food blogger/writers coming together stretching our boundaries, brain storming and sharing our thoughts, love and complete obsession with food.
To entice you, my Moonpie is part of what's great to serve to your guests on a Christmas party, alongside with other great ideas and recipes. This issue also showcases classic pies, and new pie recipes, perfect for a cool windy day. So head on over, check out Vanille, Vanille on issuu, follow the Vanille Magazine blog, and the Vanille twitter feed!

Moonpies: Bailey’s Irish or Strawberry Marshmallow Cream
by Chic & Gorgeous Treats                                          

* My very own take of moonpie where the marshmallow filling is sandwiched in between light airy cake called a Genoise.
* Makes a dozen (12) medium sized moonpies.
*2 different flavours: Bailey’s Irish Cream & Strawberry Cream.
* Irish cream liqueur can be omitted or substituted with any jam, preserved or artificial fruit flavouring for a kid friendly version.
* Moonpies can be kept between 3-4 days if stored in an airtight lid container.

           Basic Genoise
60g all-purpose flour, sifted
60g large egg white
60g large egg yolks
60g caster sugar
1/4 teaspoon of salt
2 teaspoons pure vanilla bean paste

Bailey’s Irish Cream Filling
4-5 tablespoons Irish Cream
1/3 cup Kraft’s Marshmallow Puff
1/4 cup heavy cream, whipped soft peak

Strawberry Cream Filling
1/2 -1 teaspoon Strawberry flavouring/
2 teaspoons lemon juice
1/3 cup Kraft’s Marshmallow Puff
1/4 cup heavy cream, whipped soft peak
1/8 teaspoon of pink food

          Semi-Sweet Chocolate Glaze
          4oz Baker’s semi-sweet chocolate
          3 tablespoons light corn syrup
          4-6 tablespoons unsalted butter
          2-3 tablespoons milk

*Do not over beat while mixing stiffened egg white (aka meringue) and yolk, as we do not want to lose a lot of air.
* Instead of mixing the flour and egg mixture with a paddle attachment, you may alternately fold in the flour into the egg mixture with a spatula until there are no lumps visible. Careful to not over mix or over beat the batter. Otherwise, the genoise will inflate when baked.
* BE CAREFUL TO NOT over bake a genoise as it will become hard, dry or burns easily. Each home oven temperature may differ; hence temperature suggested is a reference. I would usually set a time for 8 minutes, take it out to check, and when is not ready; I will let it bake another 3 minutes and run another check.  Another suggestion is to preheat the oven at 160°C, and bake between 8-12 minutes as well. As long a skewer inserted comes out clean and cake is springy to touch, the genoise is ready.
1. Preheat oven to 180°C. Grease the sides, and line a (12x12 or 10x10) square baking tray with parchment paper. With a whisk attachment attached to a stand mixer or hand held beater, on high speed whisk egg whites until foamy. Turn speed down to medium-high, add sugar a tablespoon at the time, and then turn the speed up back to high and beat eggs whites and sugar until it forms stiff peaks. Then turn speed down to medium-low, add in the egg yolks, and vanilla bean paste; mixing each time until well incorporated.
2. Meanwhile, sift flour and salt in a separate bowl. Next, change the attached whisk to a paddle attachment. Pour the flour all at once into the mixing bowl, and on low speed, mix together the egg mixture with the flour, until there are no lumps left.
3. Pour batter into prepared cake tray and spread batter evenly. Bake for about 8-10 minutes or until a skewer inserted comes out clean or the top is lightly golden in colour.  Let genoise sit in the tray and cool for about 5 minutes before transferring over to a wire rack to allow cooling off completely.
4. Using a medium round cookie cutter (approx. 5cm in diameter), cut out 24 round cakelettes. Each moonpie will have a set of 2 cakelettes; 1 for the top and 1 for the bottom. Set aside until it’s ready to be assembled.
5. Whip heavy cream until soft peaks. In a bowl, mix together IRISH CREAM or STRAWBERRY FLAVOURING followed by pink food colouring (optional) to Marshmallow fluff. Fold in whipped cream and mix until well combined. Transfer marshmallow filling and refrigerate in for 20 minutes to allow filling to set or harden up slightly.

To prepare Chocolate Glaze and assemble the moonpie:
6. In a double boiler, a heatproof bowl set over a pot of simmering hot water, melt chocolate, butter, light corn syrup and milk together. Stir the chocolate glaze mixture once a while. Once chocolate has completely melted, take it off the stove and set aside to allow cooling off.
7. Using a palette knife, spreader or piping bag, spread or pipe marshmallow filling onto each genoise cakelette. Cover the filling with the other cakelette. Using a kitchen towel or with a palette knife, remove any excess filling.
8. Dip the moonpie into the slightly cooled chocolate glaze covering the sides and the top. Set moonpie on a wire rack, allowing excess chocolate glaze to drip off. Decorate with sprinkles (optional). Refrigerate moonpie for 1 hour or until the chocolate set and is slightly harden.  Thaw 5 minutes before serving. ENJOY!


Friday, November 30, 2012

Boozy Banana Cream Pie

Talk about starting off my holiday mood early. Ever wonder what to do with left over banana? Banana is one of those fruit that when ripen it turns black really fast. So instead of letting it go to waste and tossing it out in a bin, try making some banana pudding, smoothie or better yet, give this pie a try. Whenever I think of a dessert with banana, it somehow ends up being something decadent and satisfying.

Here's a little secret too. I really love this fruit in almost any possible way you could think of adding to a treat. Banana splits, Pancake with sliced Banana, Bacon & Maple Syrup, Chunky Monkey Milkshake and how about a BOOZY BANANA CREAM PIE (a grown up version)?

Friday, November 23, 2012

Lingonberry Cream Cheese Brownie & TGIF

oOOos.. ringing in my ears. Ultra dark, rich, moist, fudgey and satisfaction guarantee is my kind of comfort when sinking a bite into these LIGONBERRY CREAM CHEESE BROWNIE. Slightly mysterious looking aren't they, tantalizing the eyes, calling your name [Yes, you!] tempting and bewitching your mind to grab a slice. It might make you want to run off, locking yourself in the room, enjoying every single moment alone with them. Oh! don't let me stop you there, the star of the show is the light lingonberry marbled cream cheese making this rich fudgey brownie simply irresistible.

Tuesday, November 6, 2012

Orange Yogurt Cupcake + Chocolate-Butterscotch Ganache Frosting

Rain, rain go away.. come again another day? Rain, rain go away... so that I could go out and play! Damp air, gloomy grey skies, cold wind gushing, has left me spending most weekends buried under a pile of baking books, trying to get some inspiration. But all I could think of was not wanting to change out of my PJs, staying under my sheets of comforter, cuddling a fluffy pillow and go off to Neverland to dream. I recently realised that my blog and passion for food & desserts has been slightly neglected. Forgive me if I had gone MIA. I told myself that I needed to stay focus at work, and that's what I did. So there are a few back dated posts that will be coming right up real soon.

Was it only last week, that we celebrated Halloween? Anyways, I am starting this lovely month of November with early baked Christmas goodies. This is the easiest, tastiest and good looking ORANGE YOGURT CUPCAKE with CHOCOLATE-BUTTERSCOTCH GANACHE FROSTING with easy to make coral blush fondant toppers.

Tuesday, October 23, 2012

Spice Pumpkin Latte Cream Éclairs

It's all about PUMPKIN this month. I am seeing it everywhere. Pumpkin doughnuts, pumpkin ice-cream, pumpkin in everything. Okay, so I guess I wanted to be that little devil and join in the fun, making sure that I could influence another foodie or blogger to do something with pumpkin [muah..ha..ha..ha]. My love for eclairs runs deep within my blood veins. So deep that I wanted to switch it up for this month of October; since its the month of Halloween. Just like the witches standing around a huge black pot brewing some potion, well I stood infront of a kitchen stove, brewing something that's ultra delicious if I say so myself and will get anyone hook just after the first bite. Ladies and gentlemen, here I present you my SPICE PUMPKIN LATTE CREAM ÉCLAIR. Caution: Drool away my foody friends and I will not be held responsible for any excessive drooling or eyes popping.

Wednesday, October 10, 2012

Peach Custard Tart with Lemon Thyme Syrup Glaze

Tarts, tarts, and more tarts! Don't you just love them? So, over the last weekend while laying awake in my bed, googling and tweeting asking for suggestions which didn't work anyways, I decided that I will be making a PEACH CUSTARD TART with LEMON THYME SYRUP GLAZE.

Friday, October 5, 2012

Earl Grey Creme Tart with Golden Almond Brittle & TGIF!

Toasting almonds in a flat pan, sugar boiling away in another saucepan, praying, wishing and sweating profusely hoping that I would not burn my sugar and my idea of Almond Candy Brittle would work. Phew! a sigh of relief. For once I paid extra care, extra attention, being careful, and to not walk away; cause we all know how fast sugar goes from golden in colour to a burnt stage. Been there several times and the thought of scrubbing a burnt saucepan isn't exactly what I have in mind this time. Part 2 of mission accomplished. You will soon find out why I labeled it Part 2.

To my surprised it added extra oopmh and charm to the EARL GREY CREME TART with GOLDEN ALMOND BRITTLE. A combination of dark crumbly chocolate tart shell, with luscious creamy smooth soft Earl Grey infused custard then topped with crunchy Almond Candy. Perfect for any cool day or any day!

Wednesday, September 26, 2012

Peanut Butter-Chocolate Chip & Hazelnut Cookies

The aroma of freshly brewed coffee, rich buttery cookies lingered in the kitchen today gradually making its' way to the dining and living area making it harder to resist. I could feel my mouth watering up, drools making its' way down and while I swallowed and lick my lips, focusing on drafting this post; never once thought that it could be so hard. Okay, so I gave in to my weakness, grab 2 cookies, munching, devouring and enjoying every single bite, while still trying hard to stay focus to type every single word, conjuring up a sentence in my head. Boy! This PEANUT BUTTER-CHOCOLATE CHIP N' HAZELNUT COOKIE is irresistible. Crunchy on the edges, chunky, slightly chewy in the middle with a combination of semi-sweet chocolate chips, peanut butter-chocolate morsels, and chopped hazelnuts in a cookie. Perfect breakfast, tea-time or anytime of a day snack or maybe an excuse for a mid-week snack. So maybe 2 cookies isn't enough?

Friday, September 21, 2012

Strawberry Vodka Coulis + Creamy Vanilla Bean Panna Cotta

As I am kicking my heels off, feeling really exhausted after a long day; the thought of just plopping myself down on the couch, sipping a glass of Strawberry Daiquiri, made with vodka and catching some shut eye sounded very much like heaven. Then all this reading and talks about cocktails over at The Boys' Club since their blog officially launched got me thirsty. Instead, of a drink, I suddenly was left craving for something creamy and satisfying, with minimal cleaning up, fresh, and easy to make. Join me and party this weekend with delicious STRAWBERRY VODKA COULIS topped with more fresh Strawberries over a light creamy VANILLA BEAN PANNA COTTA. A versatile recipe. If you could dream it, you will be able to make it.

Monday, September 10, 2012

Apple, Cranberry & Walnut Pie with Apple Crisps

It's beginning to 'smell' a lot like Christmas [humming the tune in my head] in early September in my kitchen. Ahh! the aroma of cinnamon, vanilla bean, apple, cranberry and walnut lingered throughout the day as I prepared my APPLE, CRANBERRY & WALNUT PIE with homemade APPLE CRISPS. Don't you just love the classics? Rich classic flavours with a twist. Not only these pies are made to individual portions shaping like individual gifts, they are served freshly baked out of the oven; each topped with good ole' fashion vanilla ice-cream, caramel syrup and apple crisps.

Tuesday, September 4, 2012

Devil's Food Bourbon Cupcakes + Hazelnut Cream

Maltezers, Pink Sprinkles and luscious Hazelnut Cream is my kind of heaven. Decadent, sinful, slightly girly and not overly macho that could still tempt any grown man to take a bite and your girlfriends going mMMmm! Go on, do take a bite of my DEVIL'S FOOD BOURBON CUPCAKES with HAZELNUT CREAM. Sounded very much like "Yeah! I had you eating out of my hand.. muahahaha". Fret not, these cupcakes are "angels" ahem.. under disguise. Or maybe I had that intention. Whatever the intention maybe, it's pure indulgence. Psssst..Let me let you in a tiny secret. There is "bourbon whiskey" added somewhere. Aren't these the little devil?

Tuesday, August 28, 2012

Lemon, Elderflower & White Chocolate Trifle

Another week went by and lets kick start this week with LEMON-ELDERFLOWER & WHITE CHOCOLATE TRIFLE. Not your average trifle and it's purely for food lovers who wants a quick fix and be out of the kitchen in a jiffy say approximately less than 30 minutes (includes prepping, and washing up). Are your eyes sparkling up and brain screaming " Hell yeah!".

Thursday, August 23, 2012

Cara Orange Passion Tart

This week has been a slow week for me. Gloomy sky, rainy days set upon us. No fear! There's always CARA ORANGE PASSION TART to brighten up that one dull day. As I gaze out of my kitchen window, all I see is grey clouds, a whiff of damp breeze brushes my skin sending chills down my face and the next moment, the sound of rain drops..plop..plop..plop. What a day! Somehow, days like these tempts me to snuggle up in my bed and do nothing but catch some shut eye, and be driven far away into my dreamland.
Ahh! Lazy bones, how you get me all the time, and yes my bed, why is it that you always have a way to win me over?

Saturday, August 18, 2012

Dulce De Leche + Coffee Cake with Caramel Latte Glaze & GUEST POST

Do you recall I said that I will end this week on a heavier note? I think I just did it! Now isn't this perfect to kick back, relax and enjoy the weekend? Lets party into the weekend with DULCE DE LECHE & COFFEE CAKE with CARAMEL LATTE GLAZE. Yes! it's a mouth full, and I couldn't think of any better name; since I wanted to squeeze everything in a sentence. Before I go on, recently Tina @ Pinay In Texas dropped me an e-mail asking if I would be interested to guest post for her. Not going to state the obvious; I immediately agreed to take part.

Wednesday, August 15, 2012

Fleur De Sel Cakelet

How does a midweek snack sound to you? Is it like music to the ears? So I will stick to a short post. If you have not had FLEUR DE SEL cakes before, then this might change your mind. I am really excited to share this recipe with you. The FLEUR DE SEL is very much inspired by a cake I had while I was in San Francisco. Except mine has a slight variation.

Monday, August 13, 2012

Blood Orange & Peach Frozen Yogurt Cream

Hello there Monday! Can you believe that last week just flew by? To kick start this week, I thought we start off on a lighter scale with my ultra simple BLOOD ORANGE & PEACHES FROZEN YOGURT CREAM. Then maybe, just maybe ending this week on a heavier note that I think would work perfectly to kick back, rest and relax over the weekend by having an indulgence. Nothing beats home made and to treat yourself to a yummilicious dessert, to sweep those blues away. I have always wondered what is FROYO and then suddenly it hit me; realizing that it actually stands for Frozen Yogurt..LOL. Talk about being oblivious to terms like these. As much I am a huge fan of ice-cream, I found that my love for FROYO is equally the same. The best part? FROYO is so much lighter and you could still indulge without the guilt.

Thursday, August 9, 2012

{NEW} Printable Recipe Card or Page

Hi peeps!

As mentioned, things are going to change gradually in Chic & Gorgeous Treats. Time to take my food blog a lot more seriously, and although I do not make any income out of this right now..since it's purely passion. Who knows maybe one day I may have an opportunity?

After much feedback from other bloggers, I realised that it is quite difficult to follow the recipe cards thus decided to make printable recipes for you. Yep, all for you at no cost. All you got to do is click on the "PRINT BUTTON". So please bear with me while I will slowly update all the recipe cards to the new format.

Having said that, I discovered that some bloggers are slightly unethical. While I don't mind sharing the recipe and photos with you, I would deeply appreciate that my photos or recipe cards in my blog is NOT taken directly and treated as your own. Please have the courtesy, to link back and credit the blogger accordingly.

Lets inspire one another with a courteous heart.


Monday, August 6, 2012

Baking Recipe: Strawberry Lemonade Charlotte Cakes

It's MONDAY and I thought what would be more fun to do than kick start the week off right? Lets start the week or what is perhaps the last of summer or winter days with this tangy light STRAWBERRY LEMONADE CHARLOTTE CAKES.

Tuesday, July 31, 2012

Baking Recipe: Blueberry Cheesecake Tartelettes & Happy 2nd Anniversary!

Oh! I can't wait anymore. My initial plan was to post on 1st August as Chic & Gorgeous Treats is turning 2 this year. Wow, can you believe it? I sure can't, who knows.. time really flies and months just went by so quickly that it's hard to slow down and take a moment to remember what I did. It has been 2 years now that I first started my first post on Chic & Gorgeous then; and now finally it has found a voice, and is known as Chic & Gorgeous Treats in the foodies blogosphere.

Friday, July 27, 2012

Cookies N' Cream Blueberry Shake & TGIF

Did your jaw just drop? You must think.. it must be her crazy Friday talk.. I  thought I will leave you all to a nice weekend with this crazy milkshake that I concocted. For a change really, I had been baking or making some kind of dessert, that I thought, why not a drink? But not just any drink.. it has to be MILKSHAKE.

Tuesday, July 24, 2012

Passion-Orange & Vanilla Cream Pops

Lately, I have been on a craze crave over Passion-Fruit. I had so many stocked up, thanks to my greediness, that I was actually running out of time to use them.. LOL. Oh! words can't even begin to describe how lovely they smell. Though they are slightly tart to taste, they just go so well in desserts or drinks. From cakes, to frosting, from panna cotta, to tarts or even  in ice-cream and not forgetting that you could actually infuse your regular tea with it's juice. It is simply delectable and delish.

Friday, July 20, 2012

Baking Recipe: Limone Italian Buttercream Macarons & TGIF

When life hands you lemons.. what do you do with them? The first thing that comes to mine is making yummy treats. Limone or Lemon is the same. I thought I have some fun with words today. I'm attempting to make my treats sound a little more decadent and sexy.. Not sure if sexy implies here, but I was just imagining this ultra sultry lady saying "Limone.. limone, ti piacerebbe comprare dei limoni?" or "Lemon..lemon, would you like to buy some lemons?" Forgive my nuttiness, as I was feeling a little Italiano today or for that tiny moment.

Monday, July 16, 2012

Baking Recipe: Passion Swirl Cake (Yellow Buttercake + Passion Fruit White Chocolate Ganache + Lemon Italian Meringue Buttercream)

The past weeks has been hectic, and I know I have been missing in action, abandoning my poor blog. There has been some challenges at work, and I am sure I will get through it. However, I wouldn't want to bore you with my other daily life. Instead, this month is a really special month. Exactly one year ago, I introduced little Miss A aka Miss Buttons to all of you on my blog. If you recalled my Amanda's Pink Rainbow Cake, that's when I first introduced her to my blog. Can you imagine a year has gone by swiftly?

Saturday, June 23, 2012

Raspberry Lemonade Yogurt Pops and Guest Post

Summer is here. Though it's summer all year round here in KL, this is dedicated to my friends abroad on the other side of the globe. For my friends down under, there will be another recipe coming up for you too. Instead of my usual sinful treats, I decided to take a lighter approach for today's post. What can be a perfect summer treat to quench a thirst on a hot day? In my books, it definitely has to have some form of citrus involved, and must be icy-cold. Today's post is pretty special as I have never done this before. It my very first time guest posting for another sweet blogger, who I had the chance to get to know a little more. Hoorah!!! Who is this sweet gal? Oops, I have just let one clue out of the hat. Okay.. I don't think I can hold it in any longer. To welcome her, may I have some "drum rolls" please? I am pleased to introduce you to Jes from Pencil Kitchen. Do pop over her blog and give her a holler too. Oh! You might get to know me a little more too. For a moment I thought I am the Asian Donna Hay, being interviewed by Jes. That's me living in my own dreamland ;).

Thursday, June 14, 2012

Do Over: Red Velvet aka L.O.V.E cake

Previously, or perhaps about a year plus ago, I baked a Red Velvet Cake for Valentine's Day. For my own self joy, I named it as a L.O.V.E cake. Not quite sure why, but somehow, a lot of people that I know associates Red Velvet cake or even chocolate cakes for Valentine's day. Maybe because the cake is in red and that is the colour that symbolises fire, heat, passion, and deep love.

Friday, June 8, 2012

Baking Recipe: Lime Jelly Cheesecake

My dad's birthday is coming up this week, and I thought I surprise him with a simple classic old fashion cheesecake. On regular days, I would usually have a tough time deciding on what cake to bake and for who.

But for him, the answer is quite simple. From what I can remember, we used to love Sara Lee's frozen strawberry cheesecake. Those were the good old days where I will stroll along together with my dad along the frozen section. I would be spoilt for choices, but there will only be one thing my dad requests my mom to add to the grocery list. And that would be a box of frozen ready made CHEESECAKE.

Sunday, May 27, 2012

Earl Grey Ice-Cream with Hazelnut Chocolate

This month's SABH (Sweet Adventures of A Blog Hop) has been a rather challenging one. The moment I saw the announcement by JJ from 84th & 83rd, I couldn't resist and knew that I had to take part in it. To learn more on how to join in the fun, click on the SABH Blog Hop badge. Do stop over at the host/hostess's blog to feast with your eyes too. SABH is a monthly affair and is brought to you by Delicieux, The Hungry Australian, Dining With a Stud, The Capers of the Kitchen Crusader and of course 84th & 83rd.

Although we drink a lot of tea in my family, whether it's English Breakfast tea, teh-tarik (pulled tea), or even green tea during dinner, I realised I have not challenged myself to make treats using one key ingredient; which so happens to be TEA. It didn't take me long to think of which tea to use since I am a huge fan of Earl Grey. I love it's hint of golden citrus flavour infused in the tea leaves itself. Plus Earl Grey is versatile too. You can either choose to have it plain or have it with milk. So that's challenge no# 1, down.

The next challenge was the decision whether to bake a cake, cupcake or should I make a non-baked treat? That took a while for me to decide as I have always wanted to bake a treat with Earl Grey. However, the weather here has been crazy, and it's seriously too hot for comfort. Lets just say I would rather stay in and crank up the A/C and read a good book, instead of going out for my evening walks. Not a good idea right?

So at the end, I decided to make a cold treat which is an ultra smooth and creamy Earl Grey Ice-Cream. To add some bite and texture to the smooth ice-cream, I added some chopped milked chocolate and roasted hazelnuts. This cannot be a better pairing. It's almost like Earl Grey and milk chocolate is a match made in heaven and meant to be together. By the way, this is optional and you can choose to omit the chocolate and nuts.

Oh! before I go on.. fret not! This recipe is for you ice-cream lovers who love to try a hand in making your own ice-cream and do not own those fancy ice-cream machine. Join my club peeps, as I too do not own an ice-cream machine. The key here is a good custard base for the ice-cream where this recipe is loosely adapted from Thomas Keller's French Laundry Cookbook. Thought without the ice-cream maker requires an additional step by taking the ice-cream out and beating it a few times, I must say for this, I only beat the ice-cream mixture twice. And the end result is satisfying. I'll let my photos to the talking ;). This base ice-cream recipe is definitely a keeper.
For recipe: Click on image to enlarge
Lastly, for those who have an ice-cream maker, of course you could use this recipe too. Just make sure to follow the machine maker's instruction. I believe it would be freezing the ice-cream mixture in the ice-cream machine.
Enjoy the rest of your weekend, and please continue to support Chic & Gorgeous Treats. Though "she" has been slow in posting recipes, there will be a lot of revamps and a lot of other recipes which I have not had the chance to share with you.


Saturday, May 12, 2012

Baking Recipe: Blondie Cupcakes with Blueberry Frosting

Lately, life has been a whole lot of madness. There are some days I will be down low, and some days I will be filled with positive energy. Not sure why is that happening to me lately, so blogging is my way of screaming and speaking my mind off [without pissing anybody..that is]. To recollect my energy, reflect on my actions and my thoughts. I do constantly read through the comments and it always put a smile on my face. Suddenly my bad day isn't looking so bad after all.

Having started this blog has given me a huge sense of accomplishment and allowed me to meet so many of you wonderful foodie people. I realised I found a lot of peace through my baking and taking pretty [so I think] photos and sharing them with you here. Recently, my dear friend Elisabeth from Food and Thrift Finds mentioned that "Jo! it seems lately..there has been a change in your photos. Not the regular sweet-pink shots." Never realised, all this while I have created a signature for myself. I am sure I still live up to my signature of Chic & Gorgeous right? I am still the same girl who loves anything PINK. Add a little black and it immediately boom! a hint of elegance..don't you think? ;)
For this Mother's Day, instead of making my mom a card like I used to as a kid, it has been taken up a notch and in style. Of course, I missed those moments where I have crayon colours all over my fingers.. but this time it has been substituted with licking the remains of the fluffy Blueberry frosting..and I have to say it's simple delish! Who wouldn't want to trade in crayons for something edible right? However, if I ever had the chance to turn back the clock, I wouldn't do it any different.
For recipe: Click on image to enlarge

This weekend's sweet will be a simple classy treat, where an ultra moist butter cupcake is frosted with fluffy creamy blueberry frosting. Perfect fit for a classy lady like my mother, who never fails to nag me every single day on becoming a proper young lady.. LOL.

Now, back to baking business. If you ever have any left over blueberries, you might like to consider making this blueberry frosting. It's perfect to go with chocolate cake, or sandwiched in between 2 butter cookies. In this case, I felt that a butter cake is a perfect combination and fit. The flavours of vanilla and blueberry not over powering one another; instead it gives that kick and extra oomph.
So to all the mothers out there, or new mothers to be, don't be fooled by your daughter when she says she never talking to you again. Cause you all know that we will definitely still love you to bits. Have a wonderful Mother's Day!!


Sunday, April 22, 2012

Dessert Recipe: Limoncello Sugar Cookie Ice-Cream Sandwich

While I was over at Le Delicieux and Dining With a Stud, I immediately knew I wanted to take part in their Sweet Adventure Blog Hop (SABH), which I just discovered is hosted every month. Now, that to me is a fun way of mingling virtually, and presenting my best (so I think) recipes forward. To learn more on how to join in the fun, click on the SABH Blog Hop badge.
For this month of April, the theme is all about cooking or baking with Lemons. Lately, I can't seem to steer away from Limoncello, and today I am presenting you with another way; that I found myself incorporating Limoncello into my desserts. After much pondering and pacing back and forth, I decided that this weekend's treat is going to be a mini treat but will leave you a happy camper once you're done with it.
There will be 2 recipes in a single treat. This recipe is so versatile that you can even just have each of it on it's own. So what did I make, where you might be drooling over? (drum-rolls please ;p) Okay, be prepared.. as I went a little crazy and made 2 things all from scratched. Firstly, I baked sugar cookies, and then went on to make Limoncello Lemon Ice-Cream.
This is my biggest issue, being indecisive. I couldn't decide which to share with you first, so I decided to make a switch up by pairing the cookie and ice-cream together. Alas came Limoncello Sugar Cookie Ice-Cream Sandwich. A long name for such a tiny treat, but it's oh! so worth it. Doesn't the sound of it make you want to take a bite out of this cold treat? Also, here's some good news, this ice-cream recipe doesn't require you to have an ice-cream maker, since I don't own one anyways..LOL. I have been doing up some reading, and the trick is to have adequate amount of sugar in an ice-cream to prevent ice particles from forming in your cream during freezing stage. Too scientific or technical? You're not alone, as I was left confused but felt like I learnt something new after some research. For now, let's enjoy this cold treat anytime of day.
For recipe: Click on image
Whenever I make a treat, I always like a balance of sweet and tangy sensation all at once. A lot like "ying & yang". To achieve the balance, the sugar cookies were sandwiched with lemony, creamy ice-cream with some adult oomph added, for that extra kick; Limoncello. Overall a simple pleasurable decadence for a hot Sunday afternoon tea-break.

So peeps! Enjoy the rest of the weekend. I certainly hope today's recipe will leave you with some oOOOooss..ahHHHHhhhhsss...mmMMMMMMmmmm!!


Tuesday, April 17, 2012

Baking Recipe: Scharffen Berger Chocolate Pots with Praline

Before heading to San Francisco last year November, I had a bucket list to cover.. Mostly shopping for ingredients of course. And Scharffen-Berger chocolates was one of them. I had always been curious on how they taste since I couldn't get them back home here.
Fortunately, I managed to get  a couple of bars at Bi-Rite's supermarket. These chocolates are like gems to me and I had been reluctant to use them till now; since I know I will not be able to replenish my stock. Unless, my kind foodie friends are able to ship them to me, then do give me a holler on this. I will be jumping with joy giving you a huge VIRTUAL hug!!!
Chocolate and I is inseparable. Once I have taken a tiny taste of the Scharffen Berger chocolate, I couldn't hold back and wanted more.. Let me tell you that I was fighting with the devil in me to stop munching on the tiny bits. Holding back was certainly worth it though painful. What can I say, every single bit is used to make my ultra dark, luscious and smooth Scharffen Berger Chocolate Pots with Praline. Boy! was this chocolate smooth.. it is heaven for a chocolate lover like myself.
For recipe: Click on image + zoom
You probably might argue and say "Jo, isn't this a chocolate tart?" Well peeps, as you can see I prefer to call them Chocolate Pots. Yes, perhaps chocolate pots should be served in cups, ramekins, etc.. However, the chocolate filling is so rich and lusciously creamy that I decided to serve it in an aromatic crunchy, light baked from scratch shell, which so happens to serve as a pot or shall I say platter?. Not only it adds depth of flavour, it gives this creamy dark chocolate filling some texture. Plus the pot is edible.. now isn't that tempting you to go out and grab some Scharffen Berger chocolate to make these treats?

Have a wonderful week ahead!! 


Related Posts Plugin for WordPress, Blogger...