Earl Grey Dark Chocolate Cupcake

Weekend came and go like "gone with the wind" leaving me feeling slightly unsatisfied. So many things to do, so little time.. spring cleaning, rearranging the furniture, prepping for the coming Chinese New Year..gosh! and the list goes on and on. Of course I wouldn't want to bore you with every single minute details. Sometimes I just wish there's that weekend I could just lay back, and do nothing and pray that Monday is a day further away. Feeling blue? Thank god! for my EARL GREY DARK CHOCOLATE CUPCAKE.

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?

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.

xx

Baking Recipe: Misletoe Cupcakes (Vanilla Buttercream+ Dark Chocolate Ganache Filled Cupcake)

When it comes to sharing the love and joy, I love turning to classics when I bake. It seems safe, but trust me nobody could resist a good old ultra moist fluffy chocolate cake, filled with ooey gooey dark chocolate ganache filling and frosted with old fashion vanilla butter cream.

I suppose you could say I am one who treasures my past, and present. While baking these cupcakes, the first thing that came to my mind is Audrey Hepburn in her Breakfast at Tiffany's advert. The whole black and white, is just so chic and classy. Since coming across the advert while I was just a mere young lady, I told myself that I would love to grow up to be refined and poise. Not quite sure if that worked out though..LOL.

Anyways, back to my Mistletoe Cupcake. Honestly, I don't know what to call them, and since I have always wanted to decorate with a mistletoe, I thought it would be a great idea to name my cuppies just as it is. For the love birds, you could say that I am creating a moment for you to get your kiss..Forgive me if I sounded lame. Then again, we are just a reserved bunch of people. So no kisses here tonight peeps! Hmmmph..[do I sense some raised eye brows?!?]

By the way, there won't be any recipe card, this time round. For recipe, please click on Chocolate Ganache Cupcake and here for the Old Fashion Vanilla Butter cream [note: do omit the lemon juice]. However, I have a virtual card to all of you readers whom I called you my foodie friend. Thanks for all the support through out the months and I do hope you will be back for more. Till then!!

xx

Baking Recipe: Peppermint Chocolate Cookie

Let it snow.. let it snow.. let it snow!! It's a song that I'm sure everybody know off. Since it don't snow in  Kuala Lumpur, Malaysia, I thought let's make a crisp white cookie with white and red snow sprinkles.As usual, what I imagine to be, might not turn out the way I wanted. But this time round, I am absolutely satisfied. So, Caution: Lots of sweet treats coming your way this Christmas. Strap on your seat belt and enjoy the remaining days of December 2011. If not a sweet toother, do read on anyhow ;).

After all my long journals about San Francisco, perhaps I should really keep this post real short and SWEET. Christmas is one of my favourite time of the year. In my mind, I think it's magical apart from the gifts..LOL. This is indeed the best time of the year as we are surrounded with heaps of LOVE, and lots of feel good movies where they constantly remind us to be kind and forgiving. Plus there is always Santa and the Elves. Though these are just made believes, it sure does gives us a little glimpse of hope in life.

While growing up, my mom used to host Christmas parties for family and friends and she would whip up a lot of food, enough to fit a whole long yard and still manage to find time to bake her delicious chocolate cake with chocolate butter cream. She may not remember it now though, but I remembered it loud and clear like it was just yesterday. We would have roast turkey or sometimes chicken, grilled lamb chops, salad, appetizers and the list could just go on and on. One could only imagine how we managed to fit almost 30 plus people in our home. It was a long tiring day affair but a joyous one I must say.

Come to think of it, that is probably how it got me started to host parties as I grew older. I found a lot of joy sharing my cooking and baking with my family and friends too. The best part is hearing them go ''ohhhh... oooOOooo..yuummmmmmmmMMmm".

For recipe: Click on image + Zoom

On a quick note, I think this cookie would have you doing the same too. Plus the cookie is perfect to go with a glass of cold milk and if you are not selfish, leave a cookie or two under your Christmas tree. This cookie has all the Christmas cheer flavour in one tiny little package. A topping of crushed red and white peppermint candy provides the perfect finish for thin white-chocolate covered mint cookies. It's dark, chocolaty and crunchy on the inside, covered with smooth velvety white chocolate and topped with crushed peppermint candy. Let me be honest here too, this recipe is not for non sweet toothers, as I do find this recipe a little on the sweet side. But think of it, just one sweet cookie a year and what could be more of a Christmas cheer without a Peppermint Chocolate Cookie? Also this makes a perfect gift exchange. There's just something about Christmas that makes everyone happy.

Since I am not in the States right now, and certainly would have loved to take part in some cookies or sweet treats exchange, this is a virtual one for all of you foodie friends, and also to a couple of special new friends I have come to grown fond of. Here's a toast to Angela, Bonnie, Elisabeth, Emily, Gina, Nami, and Visda (no favouritism here.. just decided to arrange your names in alphabetical order..)

Till then.. and a let's all Drink and Be Merry to another wonderful year of food blogging!!

xx

Baking Recipe: French Madeleines Coated in Dark Chocolate

Ever heard good things come in small packages? I believe it so. I do enjoy making desserts in bite sizes now. It may be a little more work, instead of just 1 time off; you got to repeat the process a couple times more.. but it's fun. The end result is satisfying. I really find a sense of accomplishment whenever it's decorated nicely. Not only look good, it's delish and baked to perfection  Also you don't only get 1 but a few more along the way. The right reason to have second helpings...LOLs.

I was extremely inspired by Pei Li's from Pei Li's Miniatures beautiful rustic tray that I thought the best perfect way to show off my little decadents in it will be French Madeleienes. The quintessential taste of Paris that screams chic and delightful. Whenever I crave for Madeleines, I stick to this true and tested recipe. It will give you a tiny little plump buttery soft and firm little cakes. For a switch up, pair them with your favourite jam. A perfect picnic treat or a gift. Bon Appetit!

Recipe
adapted from Australian Delicious Magazine, Dec/ Jan 2007 edition

yields 22 average size madeleines

For madeleines

125g unsalted butter
125g plain or all purpose flour
1tsp baking powder
125g caster sugar
3 eggs
1-2 tsps pure vanilla extract
powdered sugar, to dust (optional)

For dark chocolate coating (optional)

150g chopped dark chocolate or chocolate chips
1 tbsp golden syrup
50g unsalted butter

To prepare madeleines:

1. Melt butter in a small saucepan over low heat or using a heat proof bowl, melt butter in microwave for about 40 seconds or until melted..

2. Use about a tablespoon of butter to grease madeleine pan. Or if you have Wilton cake release, use that as it works too. If so reduce butter to 120 grams.

3. Sieve flour and baking powder in another bowl.

4. In a mixing bowl, place sugar, eggs, and vanilla extract and whisk until smooth. Gradually then whisk in flour mixture. Lastly using your whisk fold in melted butter and making sure to not over mix. Batter should have no lumps and ribony in texture. Cover with cling film wrap, to prevent skin from forming and chill for 30 minutes in the fridge.

5. Meanwhile, preheat oven to 200 Celsius. Using a piping bag, without any tip, pipe batter into each mould until 3/4 full. Bake for 8-10 minutes or golden and springy to touch. Set aside to cool for about 10 minutes or so. Use a small knife to ease the madeleines out if you're not using a silicon mould.

To prepare dark chocolate coat:

1. In a heat proof bowl, combine chocolate, butter and golden syrup together and heat in microwave for about 1 minute if on medium heat or 40-35 seconds on high heat. Careful to not burn the chocolate. Stir it once a while to help the melting process.

2. Dip 1/4 of madeleine into chocolate and set it on a tray layered with parchment paper. Transfer to fridge to help chocolate set and thaw for about 15 minutes before serving.

xx

Dessert Recipe: Dark Chocolate Cherry Mousse Shots

Recently, I received a beautiful French rustic tray made from scratch by my dear friend Pei Li's Miniatures. Whilst I'm a little lost for words at the moment..I'm so in love with my new rustic tray right now that I want to picture all my treats whenever possible with it. Let me say this and this is a shout out to you Pei Li my dear friend..GREAT JOB, BEAUTIFUL and THANKS so much!!

While I know we both have "discussed", and that's a secret ;), I just couldn't wait and must use the tray this instant. Since my mom is having some of our family friends over, I decided to make my quick cheat, and a crowd favourite. It's my Dark Chocolate Cherry Mousse Shots. Now this mousse does not require you to whip egg whites etc. If you're in need of a quick fix or planning a love session..LOLs, try out this recipe.

CAUTION: Pretty sinful I might say ;p!!

Recipe
yields 12 shot glasses

For dark chocolate mousse

1 1/2 cup whipping cream
4 tbsps powdered sugar
1 tsp pure vanilla extract
1/2 cup semi-dark bittersweet chocolate chips
2 1/2 tbsps milk
12 dark cherries

To prepare chocolate mousse:

1. Melt chocolate chips and milk for about 1 minute in a microwave on medium heat. Do check on the chocolate and stir it once a while to prevent it from burning.

2. With a whisk attachment on the stand mixer, whisk whipping cream, vanilla extract and powdered sugar until stiff peaks. Set some aside for garnishing the top of chocolate mousse later.

3. Scoop a tablespoon of plain whipped cream into cooled melted chocolate, and mix them gently together. Using a spatula, fold in the remainder melted chocolate into the whipped cream until well combined. With 2 teaspoons, spoon chocolate mousse into each shot glass until 3/4 cups full.

4. Top chocolate mousse with plain whipped cream and garnished with dark cherry. You can always coat cherry with melted chocolate and set it in the fridge to help chocolate harden, then place it on top of mousse.

5. Transfer mousse back into fridge and chill for another 2 hours or so before serving.

Enjoy!

xx

Baking Recipe: Mr Persnickety (mint buttercream chocolate cake)

I just saw Elizabeth's comment asking "where have I been?" A shout out to Elizabeth... I'm BACK!!!! Well, I had a writers block. Not an excuse, but I was filled with so much work that my weekends became my lazy weekends.

Have you heard of Mr Men and Little Miss? I've always love these characters. They are just so cute and funny. My brother's birthday was back in March, and I thought to celebrate his day, I will bake him a cake. He loves to eat what I whip up or bake and has always been very supportive by giving me positive comments.

Since I've always spoilt my brother, it took me a while to piece the cake together. I'm from a family who LOVES chocolate cake expect for my dad who's the acceptional one. He's a cheese cake lover. Since it's not my dad's party,  obviously, I will make a rich and moist dark chocolate cake. The hard part was decorating the cake. It took me awhile but I recalled there's a character which fits my little brother really well,
Mr Persnickety. You'll see why later that this cake fits him.

This time round, instead of my Hershey's chocolate cake recipe, I decided to try out Martha Stewart's recipe which was published in her Living magazine, January 2009 her no# 182 edition.

Note: Now the recipe below is the original amount that is called for. For my cake, I've doubled up all the amount to make an 8-inches, 4 layer cake. This also includes the frosting. Otherwise Martha's recipe is ideal for just a single layer cake, or if you're an expert carver who can carve thinly in between layer, I will say 'kudos to you mate!'

Recipe:

For the cake

3/4 cup unsweetened cocoa powder (for my own cake, I used 3/4 dark cocoa powder + 3/4 dutch cocoa powder)
1 1/2 cups cake flour/ all purpose flour
1 1/2 cups sugar
1 1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
2 large eggs, lightly beaten
3/4 cup warm water
1/2 cup whole milk
1/4 cup sour cream (since I had buttermilk, I substituted with butter milk)
1/3 cup unsalted butter, melted
3/4 tsp pure vanilla extract (for my own, I used approx. 2-3 tsp of vanilla extract)

To prepare dark moist chocolate cake:

1. Preheat over to 350 deg or approx 180 Celsius. Butter or use Wilton's cake release to coat an 8-by-12-inch cake pan. Line bottom with parchment.

2. Lightly whisk using a hand whisk to combine cocoa powder, flour, sugar, baking soda, baking powder, and salt in a large bowl. Then transfer to your stand mixer's mixing bowl. With a paddle attachment, mix in eggs, warm water, milk, sour cream or buttermilk, butter and vanilla extract. Keep mixing with medium speed until batter is smooth with no lumps.

3. Pour batter into prepared pan. Bake for approx. 35-40 minutes or a tester inserted into the center comes out clean. Let cake cool for a bit before transferring onto a wire rack to complete cooling.

Note: Cake will keep up to a week, if unfrosted.

For the frosting:

2 large white eggs
1/2 cup sugar
1 1/2 sticks unsalted butter, softened and cut into cubes
2 1/2 tbsp creme de menthe/ mint extract (go easy on the mint extract and taste along as you go until you reach your desired flavour)
1 tsp pure vanilla extract
1-2 drops of green food colouring (optional)

Note: To decorate, you can always opt for chocolate sprinkles, white sprinkles, Andes Creme de Menthe candies, After8 thin chocolates etc.

To prepare creme de menthe frosting:

1. Mix whites and sugar in a mixer bowl set over a pan of simmering water. Heat, whisking constantly until sugar dissolves for approx. 2-3 mins and mixture is warm.

2. Remove from heat. With a whisk attachment, whisk on high speed until stiff peaks form, for about 5 minutes. Add butter, several cubes at a time, whisking after each addition. Add creme de menthe, vanilla and food colouring, then beat for another 2 minutes, scrapping down sides of bowl when needed.

Enjoy!

xx

Baking Recipe: {Part 2} Christmas Giveaway and Chocolate Profiteroles

*Christmas Giveaway*



Disclaimer: Photo used is from marthastewart.com. Not meant for promotional usage as it's to just highlight the season for giving.

First stop, CHRISTMAS GIVEAWAY {yeayyyyyy!!} It's the time of season to forgive and forget. On top of that I've a special gift that I personally picked out for you lovely loyal readers who have been giving me so much support. I can't say THANK YOU enough.

I've been hinting in my past couple post that I'm planning a giveaway. I do apologise if it took me so long to come up with something. Basically, I was looking high and low for a perfect gift. I went on a small shopping spree today as I have got my very first order to bake a birthday cake for my friend's mom. At the same time, I spotted something that really inspired me to celebrate this Christmas in style. Lol.. I got myself a set and that very same time I had a light bulb moment. {I thought to myself.. I've finally found finally the PERFECT GIFT for any foodie friend!} Gosh.. I'm just so excited.

Now, for the CHRISTMAS GIVEAWAY (CLOSED)..  to enter:

1. Please follow ChicGorgeous on blogspot,. Currently I do not have twitter or facebook. You'll have to be a follower of my blog to participate.

2. My humble target now is to up my readers to 28 followers or beyond the figure I set. So once the target is met, I'll do a draw. Personally, I appreciate any current and new interested readers to continue to support me on my journey of baking or cooking a feast. If you do adore my blog, do be a follower. :)

3. Leave comments on any of my current December 2010 desserts adventure post . Be it whether you have tried out the recipe or you thought that the recipe looks/ sounds/ taste good. While leaving your comment, it is important to state that you're interested to participate in the draw and leave me your e-mail address. This way, I'll know that you're interested in joining the Christmas Giveaway. 

4. Feel free to suggest what you like to see more in my blog, or suggest a recipe or couple of recipes that you would like me to try to bake. Bear in mind I'm an amateur.. but it'll be fun to share the baking journey together with you. I'll be more than happy to give it a shot as long I got the time and able to find the ingredients here at my local supermarket. Nevertheless, I'll find time to experiment. {Brownies' honour ;p}

5. Please note: Currently shipping is limited to participants only in Malaysia, Singapore, Australia, US, Canada {newly added} and UK. I do apologise to other readers in other countries.

**Disclaimer: Participants should take note of their own country import rules/guidelines. Chic&Gorgeous Blog will not be responsible for customs.

{Chocolate Profiteroles}

Over the last weekend, I decided to bake some profiteroles for tea for my parents. Profiteroles are such quick and tasty treats to whip up.. and it was my very first time tackling puffs.

You know, I always had the impression that baking eclairs or profiteroles are tough, as when I look through my baking books, they always sound so complicated. However, the profiterole recipe below was adapted from Kimba's Kitchen. Kimberly from Kimba's Kitchen is such an excellent cook and baker who's also Malaysian but now residing in Melbourne. My favourite place to visit and chill, due to the diversity of culture. Just looking at her photos already makes my mouth water {drooling}. Lol..

For the profiterole filling, it's my own quick cheat. What happen was I wanted the filling to be filled with light whipped cream. Unfortunately this time, I've forgotten that I've ran out of thickened cream for whipping, whereby the fat content is higher in the cream. All I was left was with a cooking cream. Luckily I had a stash of Mascarpone in hand. Now that was a life saver.  All I did was added a couple of doll up of mascarpone, cooking cream, icing sugar and vanilla extract.. whisk it a little bit until combined and {voila!} out came a looked alike whipped cream.

For the melted chocolate sauce to drizzle over the tiny sinful profiteroles was another quick step. All I did was melted my Hersheys Semi Dark + Milk Chocolate Chips. Lol.. Isn't that another cheat? Oh well! It's Sunday.. and I was trying to avoid as much clean up as possible.

Okay, for the killer recipe.. which reminds me you can use this same recipe to make eclairs. Instead of 1 cup water, you can always substitute with 1/2 cup whole milk + 1/2 cup water and pipe them in a longish shape.

Recipe:

Ingredients (Profiterole)

adapted from Kimba's Kitchen

125 g plain flour, sifted
70 g unsalted Butter
1/2 teaspoon salt
4 eggs, at room temperature
250 ml warm water

To prepare profiterole:

1. Preheat Oven to 200º and lightly grease baking tray or lay tray with parchment paper.

2. Put the butter, salt and 250ml water into a saucepan and bring to boil. Stir occasionally. Add the flour into the boiling mixture. Reduce the heat to low, and then beat quickly with wooden spoon until the mixture leaves the side of the pan and forms a smooth ball.

3. Transfer the mixture to a bowl and set aside to cool. Using electric beaters, beat in the eggs, one at a time until the mixture is thick and glossy.

4. Pipe the mixture onto the prepared trays. Bake for 20 minutes or until the balls are puffed. Reduce the oven to 180º and bake for another 10 minutes until the puffs are golden brown and crisp.

5. Using a small sharp knife gently slit the puffs to let the steam to escape. Return them to the oven for 10 minutes until the insides are dry. Set aside to cool to room temperature.

Ingredients (Whipped Cream Filling - my own cheat ;p)

1/2 cup mascarpone cheese

1/4 cup light cream
4-5 tbsp icing sugar (or more, according to your taste)
1 tsp vanilla extract

To prepare whipped cream filling:

1. With a manual whisk, mix all the ingredients until it's well incorporated. Make sure to not over whisk the mascarpone as it will split. You'll notice the texture to be thick just like whipped cream.

Ingredients (Chocolate Sauce)

1/2 cup milk chocolate
1/2 cup semi-dark chocolate
2-3 tsp butter or 2-3 small cubes of butter
1-2 tbsp cream

To prepare chocolate sauce:

1. Heat up cream, but not to boiling stage.

2. Pour cream over chocolate in a prepared bowl.

3. Slowly mix in butter,  and continue to stir until chocolate is completely melted. While mixing with the wooden spoon/ spatula, you'll notice the chocolate sauce will slightly thickened.

To assemble profiterole:

1. With a knife cut the profiterole into half, where it was originally slit earlier during baking phase.

2. Spoon a doll up of cream, and sandwich the top and bottom of profiterole together.

3. Drizzle chocolate sauce over the top of profiterole.

Note: Profiteroles are best eaten fresh, and assemble them before serving. Alternatively, I prepared the profiterole and chilled them in the fridge for about 15-30 minutes before serving. I assure you, the taste remains and it's delish.

Okay peeps! I can't wait to share with you the gift I selected. Don't be shy to participate. However, I appreciate if you abide the conditions >.< . Am certainly looking forward to reading your feedbacks and happy baking y'all. Do continue to stay tune.. as I'll try to post a couple more recipes before Christmas.

xx



Dessert Recipe: Oreo Truffles..tiny & sinful..

My gosh.. time is certainly flying by like crazy.. I cannot believe that another weekend has just gone by with a snap of a finger.

Well, you see I had a luncheon session with an old primary schoolmate. Although, I did have my little suspicions thinking that it would be her birthday as I do recall it's in October but didn't realise it was exactly beginning of the month. oOopsiee..

Lately, as you're aware.. I have made plans to experiment baking or make something new and sinful every weekend based on all the recipes I stumbled upon. I know that might sound insane.. and could actually cause the number on my weighing scale to go up, but don't you just love sharing the treats with others? Like the saying goes.. sharing is caring?  Of course I would hand out my treats to family, friends and to those who were willing to be my guinea pig . Lol.. So rest assured, hopefully my scale maintains or drops. {Phew =.=''}

Since the luncheon was on Saturday; I didn't exactly have much time to go through the process of baking and frosting. What did I make this time?

Cupcakes Galore

You're not going to believe what results I got by just typing keywords like "cupcake" or "cupcake + blogs" etc.. The results were endless.

(Disclaimer: I do not claim that I own the photo above. Photo's taken from Londonist.com. It's purely to share the joy and wonders of baking delicious cupcakes. )

Not to mention I stumbled upon sites in the USA, UK, Aus, etc.. all describing on their little treats. What a joy reading them and surely inspired me to continue baking.