Orange & Almond ButterCream Cake with Berry Blossom Compote

HAPPY BLOG-O-VERSARY Chic & Gorgeous Treats! My tiny blog is now THREE years old. Has it been been 3 years? Boy, how time flies. It felt like it was only yesterday, I started this blog with no direction, filled with uninteresting photos. Part of growing up process and getting better at what I enjoy doing all this while...tapping in to my creative juices. Slowly developing into a precious diary...a log book... a journal of my baking, travel & photography adventure. A self discovery where I found solace, filled with tears of sorrow and joy a midst of my hectic days.

Part of being me, is my obsession towards Berries and Citrus. Orange, Almond ButterCream, Berries & Orange Blossom Water is such a wonderful combination when put together in a classic Orange Butter cake. Just a tiny drop into berry compote makes all the difference. Honestly, just a tiny drop, because Orange Blossom Water is quite strong and goes a long way.

Here's how I plan to celebrate after a long days work. A classy rustic ORANGE & ALMOND BUTTER CREAM CAKE with BERRY BLOSSOM COMPOTE.

Summer Berry Pavlova + Rose & Raspberry Syrup and NEW VANILLE MAGAZINE is out!

Announcing the third issue of Vanille Magazine! The Spanish version is out and is filled with all lovely Spring and Summer dessert recipes. There's also a section dedicated to cold treats. As we all know, what can be more perfect to cool off a sweaty hot sunny day with a scoop of ice-cream of sorbet? That's not all. This issue also focuses on on of our all time favourite special ingredient. The Vanilla Bean. So, be sure to hop on over to check it out or try out the recipes or like what I always find joy in doing; feasting with the eyes. To celebrate this issue I baked A SUMMER BERRY PAVLOVA served with ROSE & RASPBERRY SYRUP.

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!

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

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* 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.

INGREDIENTS

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/ jam 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 colouring(optional)

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

DIRECTIONS NOTE: *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. To make BAILEY’S IRISH OR STRAWBERRY filling: 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!

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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.

Baking Recipe: More STRAWBERRIES..Strawberry Muffin

Oh, I hope you don't go oh! no..strawberries again o_0? It's funny how I can't seem to steer clear away from strawberries. I can't help it, it's one of my favourite berries..LOLs.

Actually, I had some left over fresh strawberries in the fridge, and since I was planning to pack some snack to the office, what better way to treat yourself to some healthier snack. Or least I try to think they are healthy.. Yes, I wouldn't buy a muffin as I find such joy to bake myself  Strawberry Muffins. All you got to do is pop it in a microwave oven, and pre-heat it for about 15 seconds or so and voila you will have a juicy fresh home baked warm muffin. Perfect to go with tea, milk or even coffee. Oh! since this recipe isn't exactly a super uber sweet strawberry muffin [yup.. I bolded it], you get to drizzle some honey and spread cream cheese over it. It's delish.. do try it sometime. Enjoy!

P/S: Just need a mixing bowl, spatula, some measuring spoons, a heat proof bowl and weighing scale. Minimal cleaning up ;). I've also tweaked the recipe by adding extra flavouring agents like our baking best friend" The Vanilla".

Recipe- adapted from BBC's Olive magazine

yields approx. 6-8 large muffins and 1 dozen medium sized muffins

For the strawberry muffins
100g  or 1/2 cups caster sugar
1tbsp baking powder
250g or 2 1/4 cups all purporse flour
1 large egg
175ml or 2/3cups+ 1tbsp milk
75g butter or 1/3 cup butter, melted
150g or 1 cup strawberries, cut into cubes
1/2 tsp pure vanilla extract
Turbinado sugar, to sprinkle (optional)

Note: Both salted and unsalted butter is fine. In this case, I had some unsalted butter in hand, so I used unsalted butter this time. If you do like to add some salt to the batter, 1/8 tsp of salt is sufficient.

To prepare strawberry muffins:

1. Preheat oven to 180C approx. 350 degrees. Line cupcake pan with cupcake liners or grease them with a little butter and sprinkle some flour, if you do not have cupcake liners.

2. Sieve and combine sugar, baking powder and flour in a large bowl.

3. In a seperate mixing bowl, using a whisk lighly beat egg and milk together and stir in melted butter. With a fork or spatula, fold in siefted flour, sugar and baking powder. It does not need to be thoroughly mixed. A good muffin should have some lumps left in the batter.

4. Spoon muffin mixture into prepared muffin/cupcake pans and sprinkle some turbinado sugar (optional). Bake for about 25 minutes or until a toothpick inserted comes out clean or until the tops of muffin are golden brown in colour.

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Baking Recipe: Chocolate and Strawberry Eclairs

As far I recalled since my childhood, my eyes would sparkle and lit up like twinkle lights whenever my mom brings home a box of chocolate eclairs. Ahhh...yes, I could still remember the smell of fresh pastry [of course, during that time, I wouldn't know what's choux pastry], taste of fresh cream and the ever bitter sweet chocolate glazed. Yumm... yummmmmmm... I think I alone could consume almost half a dozen of eclairs [do I sense eyes rolling?.. yes I was a greedy little girl, LOLs].

Over the weekend, I decided I will make some eclairs for tea break. Something to treat my parents. Oh! and also an excuse to blog about it ;p. Without further a due, I will jump straight in and share with you the recipe. Cause I'm sensing some oOOO.. ahhHHH.. [drools]. Do make the deliciously coated chocolate eclairs plumped up with fresh cream and I am sure you will not look back. Before you know it.. you might eat all of them before having the chance to serve these decadent treats to your family and friends.

Recipe
yields approx. 24 bite sizes eclairs

Note: If you do substitute unsalted butter with salted butter, make sure to omit the salt required.

For the eclairs

125g / 1 cup plain flour, sifted
70g / 1/3 cup unsalted butter
1/2 tsp salt
4 eggs, at room temperature
250ml / 1cup 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. When you lift up the beater, the mixture will form a deep V.

4. Pipe the mixture in length ways onto the prepared trays. Bake for 20 minutes or until the pastries are puffed. Reduce the oven to 180º and bake for another 10 minutes until the puffs are golden brown and crisp. Set aside to cool to room temperature.

For fresh whipped cream

1 cup / 250ml thickened cream, chilled
8 tbsps powdered sugar
1 tsp vanilla extract

To prepare whipped cream

1. With a wired whisk on a stand mixer, mix all ingredients and whisk until stiff peaks form. Make sure to not over whisk cream else it will turn into butter.

For chocolate glaze

1/4 cup semi-dark chocolate buttons/ chips
1/4 cup milk chocolate buttons/ chips
approx.4-5 tbsps of milk

1. In a microwavable heat proof bowl, melt chocolate and 1 1/2 tablespoons of milk for about 2 minutes or until chocolate is melted. Do check on your chocolate constantly as they burn easily. Stir once a while to help the chocolate to melt.

2. While chocolate is still warm, with a teaspoon/ spatula; continue to stir the chocolate and add in the milk until mixture is fully combine and you get a slightly thick and runny consistency. This will be just right to coat the eclairs.

To assemble eclairs:

1. With a sharp knife, make small slits at the ends of the eclairs. Using a piping bag, pipe whipped cream into the eclairs. You could feel them fattening up so make sure to not over fill them as the cream will spill out.

2. Dip the eclairs into the chocolate top side facing down and set aside on a tray. You can either serve immediately or chill it in the refrigerator for about 30 minutes to 1 hour before serving. And as for my own preference, I like my eclairs chilled.

3. For strawberry eclairs: Cut strawberries into small cubes. With a sharp knife, slit the top middle of the eclair carefully to not cut them into halves. Fill the eclair with chocolate glaze, followed by some whipped cream and top them with fresh strawberries. Chill and before serving dust some powdered sugar over the strawberry eclairs.

xx