Cheesecake Pops-A Daring Bakers Challenge

I was still feeling a bit dejected from stuffing up last month's Daring Baker challenge when I saw Elle and Deborah's April dare. It promisingly looked delicious and fun- Cheesecake Pops. I've never had these before, let alone attempted making them.
The pops looked like the perfect treat to take to our favourite twins' fourth birthday party. The do was to be held over the ANZAC long-weekend which means I get an extra day of playing around lest things don't work out the first time around. I need not have worried. These were actually quite easy to make.

Basically, one makes a baked cheesecake, let this firm up, scoop balls out of the cake, freeze the pops and then dip them in chocolate and then decorate. See, doesn't that sound easy? I made less than the specified quantity in the original recipe but this recipe seems quite amenable to adjustments. I wasn't very strict with the measurements and ratios but the cheesecake turned out beautifully light (for a cheesecake anyway. None of that dense texture which I don't particulary enjoy) and yet firm. Instead of using 5 tubs of cream cheese, I only used 3. I used 3 eggs (instead of 5), 1 egg yolk (instead of 2) and 1 cup of sugar (instead of 2). These quantities produced 25 pops.

Oh and I baked the cheesecake for 70minutes, instead of the recommended 35-40mins. I used a spring-form tin, wrapped in three layers of foil to avoid water getting in. I have to say, this is the very first successful cheesecake I have made, no cracks- the top was as smooth as a bub's bottom.

The recipe also calls for scooping out balls of cheesecake but I decided to slice up the cake into cubes. Less wasteage and mess that way, I reckon. The cheesecake morsels were coated in white and dark chocolate from either end of the luxury spectrum. The 250g of white chocolate was a cheap and cheerful, store home-brand. The dark chocolate was Couverture. They were what I had in the cupboard, not really because there was some well-thought out reasoning behind the choices. Curiously, both kinds of chocolate turned out very well after melting them with a tablespoon of shortening. They formed sweet, crunchy shells over the frozen cheesecake cubes.

As for decorating, the pops, no sophisticated bling on mine. Just a sprinkling of colours from rainbow choc chips, butterfly shapes and hundreds-and-thousands.


The pops were a hit at the party! It wasn't a particularly warm day and they held up well on the wooden craft sticks I used. These just make such cute nibbles for the little ones but the taste was much appreciated by the grown-ups. Thanks for a fun challenge Elle and Deborah.





Here is the original recipe from Sticky, Chewy, Messy, Gooey by Jill O'Connor.

Cheesecake Pops

Makes 30 – 40 Pops

5 8-oz. packages cream cheese at room temperature

2 cups sugar

¼ cup all-purpose flour

¼ teaspoon salt

5 large eggs

2 egg yolks

2 teaspoons pure vanilla extract

¼ cup heavy cream

Boiling water as needed

Thirty to forty 8-inch lollipop sticks

1 pound chocolate, finely chopped – you can use all one kind or half and half of dark, milk, or white (Alternately, you can use 1 pound of flavored coatings, also known as summer coating, confectionary coating or wafer chocolate – candy supply stores carry colors, as well as the three kinds of chocolate.)

2 tablespoons vegetable shortening

(Note: White chocolate is harder to use this way, but not impossible)

Assorted decorations such as chopped nuts, colored jimmies, crushed peppermints, mini chocolate chips, sanding sugars, dragees) - Optional

Position oven rack in the middle of the oven and preheat to 325 degrees F. Set some water to boil.

In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and cream.

Grease a 10-inch cake pan (not a springform pan), and pour the batter into the cake pan. Place the pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. Bake until the cheesecake is firm and slightly golden on top, 35 to 45 minutes.

Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight.

When the cheesecake is cold and very firm, scoop the cheesecake into 2-ounce balls and place on a parchment paper-lined baking sheet. Carefully insert a lollipop stick into each cheesecake ball. Freeze the cheesecake pops, uncovered, until very hard, at least 1 – 2 hours.

When the cheesecake pops are frozen and ready for dipping, prepare the chocolate. In the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat half the chocolate and half the shortening, stirring often, until chocolate is melted and chocolate and shortening are combined. Stir until completely smooth. Do not heat the chocolate too much or your chocolate will lose it’s shine after it has dried. Save the rest of the chocolate and shortening for later dipping, or use another type of chocolate for variety.

Alternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth.

Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. If you like, you can now roll the pops quickly in optional decorations. You can also drizzle them with a contrasting color of melted chocolate (dark chocolate drizzled over milk chocolate or white chocolate over dark chocolate, etc.) Place the pop on a clean parchment paper-lined baking sheet to set. Repeat with remaining pops, melting more chocolate and shortening (or confectionary chocolate pieces) as needed.

Refrigerate the pops for up to 24 hours, until ready to serve.

DB March Challenge- Dorie Greenspan's Perfect Party Cake

It's that time of the month again when the Daring Bakers unleash their creative audacity to interpret a single recipe in a thousand and one ways. Our March host is Morven of Food Art and Random Thoughts, who has chosen Dorie Greenspan's Perfect Party Cake recipe. Dorie Greenspan is supposed to be somewhat of a baking legend in the US and the fact that we were challenged with one of her well-known recipes excited my fellow Daring Bakers who were already familiar with her books (I'm not one of them). The recipe for this challenge comes from this book.
The recipe was straighforward enough- the batter calling for cake flour,butter, buttermilk/milk, egg whites and sugar. The original version had the sponge and Swiss meringue butter cream icing flavoured with lemon. The cake was to be assembled in four layers with raspberry jam and buttercream sandwiched in between and then finished off with a coating of sweet dessicated coconut. Morven gave us a lot of leeway for presenting our own version, with the only proviso that it remains a layer cake.
When I first saw the recipe, I got quite excited as I imagined ending up with a giant white lamington (me heart lamingtons) . Now THAT would be a party cake. Unfortunately, my version turned out to be a deflated kill-joy, definitely in no mood to party :-(

Because of the coconut, I decided to go with an all-tropical flavour. I substitued lime for lemon and I used the last of the mango and lime jam I made around Christmas time.

Apart from going with the different flavours, I followed the recipe to a T and kept in mind all the other DB'er tips, using low-protein flour (for biscuits and cakes), whipped the egg whites prior to mixing with the buttermilk, etc. As soon as the batter was ready, I already had my doubts. There was just not going to be enough to fill two 9-inch pans. I plowed along nevertheless, pouring the batter into one pan and hoping that it would rise enough for me to get two layers out of one cake.

Alas, 35 minutes into the cooking time and it was still looking stodgy. I gave it another 10 minutes and a knife came out clean when I insterted in the middle of the cake so I took the cake out. The cake just fealt heavy and dense when I turned it out onto a rack to cool. Oh dear.

I tried to not think about the cake and got on with making the buttercream. Ahhh, that's more like it. Just as the recipe promised- fluffy, smooth and shiny. It was delicious with lime juice swirled through it. Woohoo!

When it came time to assemble the cake, it became more apparent that this was a disaster. Slicing thru the cake to get two layers, I realised that it was undercooked, it had the texture of fudge in the middle. I knew that the crumb was supposed to be tight but not like this. This was on the eve of Easter and I had a million other things to make for my son's Christening the following day and there really was no time to sulk . So, I dress the little party cake up by filling up the two slices with jam and buttercream (again, yum!) , slathering on some more buttercream on the outside and lightly showering the cake with dessicated coconut. I topped it with a chick and a couple of Easter eggs, put it in the fridge and out of my mind.

The following day, I let the cake sit out at room temperature for a couple of hours before cutting into it. Despite that, it still felt heavy as I cut thru it. I'm ashamed to say that I didn't even taste it. The texture was so unappealing to me that I wanted to bin it straight away. A couple of aunts ate a few bites and said that it was 'ok, the subtle lime flavour was nice'. I wasn't convinced. No photos of the slices either. I am not sure where it all went wrong but I will attempt this again when I have a bit more time. I am determined to bake my party cake and eat it, too.

Despite my failure in this challenge, I am happy to say that most of my fellow Daring Bakers had much fun and success in making their party cakes. You will be drooling over some of the combinations-I promise! So go out there and ogle out everyone's party cake. ' Til next month!

Sweet Potato and Raisin Muffins

More healthy stuff. You have been warned. And this is the worst kind - eggless, butterless and no cow's milk. Shock, horror with an extra gasp for good measure!

There was a time when I used to chide a friend whenever she ordered a 'decaf-lite-soymilk cappucino'. A 'triple-no-fun' I used to refer to her beverage of choice. My, how my tune has changed. Well, when it comes to the matter of health (especially of my kids), I would like to think that I have reasonably learned to compromise, but not on taste. Decaf coffee (there are some good blends out there) I've had to accept since I started getting heart palpitations even when David Beckham is not on the television screen. Then my gorgeous little boy was found to be allergic to eggs and dairy. My heart went out to the poor little mite, envisioning his lifetime deprived of calorie-laden, rich and creamy treats. But that's just me and my tendency for drama. Firstly, he is expected to grow out of his allergies. And in the meantime, I can try and be creative with the 'treats' I make at home so he can also enjoy them.

Enter my 'triple-no-fun' muffins. Made with mashed sweet potatoes,part-wholemeal flour, olive oil and soymilk, these are good for everday guilt-free munching. They turned out absolutely moist but light and springy to the touch. The texture turned out better than my normal muffins which have a tendency to fall into crumbs when eaten. These are not overly sweet, with minimum sugar enhanced by the natural sweetness of the raisins and sweet potato.
As the ads say, 'Try them and you might be pleasantly surprised' :-)

I am sending this over to this week's edition of Weekend Herb Blogging hosted by Vani of Batasari. It was fun finding another use for sweet potato, which I normally only use roasted in salads. Varieties of this humble root crop has been cultivated in the Americas for thousands of years and is now popular in most parst of the world especially south east Asia and Polynesia.
Being a reliable and relatively easy crop to grow, it has become a staple in many cultures. Nutritionally, it is high in fiber, vitamins (Vit A specifically), minerals and is low in sodium.


Sweet Potato and Raisin Muffins
makes 12

1 c wholemeal flour
3/4 c self-raising flour
1 tsp baking powder
1/2 c castor sugar
2 tsp cinnamon powder
1 c raisins/ sultanas
3/4 c pureed sweet potato (steam potato pieces and then whizz in a food processor)
3 Tbsp olive oil
1 c soy milk


Preheat oven to 180deg Celsius.

Sift together the wholemeal flour, self-raising flour and baking powder. Add the sugar and cinnamon, mixing to combine ingredients well. Add the raisins and mix to ensure that the fruit pieces are dredged in flour.

In a bowl, mix together the sweet potato puree, olive oil and soy milk.

Add the wet ingredients to the dry ingredients and mix but do not overdo it.

Spoon the mixture onto muffin trays lined with muffin paper cups. Bake for 20 mins or until an inserted skewer comes off clean.

Yule Log - A Daring Bakers Challenge

From our family to yours....
MERRY CHRISTMAS

I am growing to love, love, love these Daring Baker challenges. With trepidation, I joined this daredevil group of breadmakers and cakemakers (amongst other things) in an effort to learn more about the art of baking. Boy, two challenges down and I can't count the number of 'firsts' I have had experienced in trying to meet my challenges.
The December challenge is appropriately a Yule Log or Bûche de Noel. Yes, I asked the same question. Wiki had the answer as usual and informs that a Yule Log is 'a traditional dessert served during the Christmas holidays inFrance and Quebec. As the name indicates, the cake is generally prepared, presented, and garnished so as to look like a log ready for the fire. The traditional bûche is made from a Génoise or other sponge cake, generally baked in a large, shallow jelly roll pan, frosted, rolled to form a cylinder, and frosted again on the outside.'
OK.

The recipe involves making a génoise, Swiss buttercream, marzipan -none of which I have attempted to make before.

The Christmas rush of baking , gift-buying, visiting friends, having friends over etc ., proved to be a blessing. By the time I got around to making ¨the log¨, lots of fabulous and talented Daring Bakers have already made theirs. The DB blog was inundated with tips and tricks which helped immensely. See, this is exactly what I love about the group-it's all about sharing the failures and successes with their creations and allowing everyone to learn in the process.

What with all the Christmas stress and all, I didn't think my nerves could take any more unpleasant surprises so I decided to stick to the recipe to the letter. No exotic flavour for my butter cream, no nuts thrown into the sponge batter, no fancy baubles to decorate the log with. Nevertheless, making this was a lot of fun. My sponge might have been overcooked (though I only baked it for 8mins, as opposed to 10-12mins as stated in the recipe) and the buttercream was runny and perilously split (salvaged by putting in the fridge and whisking by hand additional icing sugar)- the result was absolutely delicious. I have to say that the buttercream was the star in this recipe. I just could not get enough of the coffe and rum laden dream of an icing. This cream will be used in this household again, for sure. Hmm, I can already see it over a mocha chiffon or some dark chocolate cupcakes.

Making the marzipan was also a hoot. It was playdough for grown-up. Sadly, I've never been much good with playdough so I did not attempt to make anything fancy with the marzipan (I left that to my three-year old). I stuck with the humble mushrooms and oh, how I loved the little stumpy ones. They were so cute.

As a final touch, I just added some gum tree leaves and gum nuts for that Australian feel.

Thanks to the Dynamic Duo (and Daring bakers founders) of Ivonne (of Cream Puffs in Venice) and Lis (of La Mia Cucina) for choosing a fabulously festive challenge.

Happy Holidays Everyone!!
XO

Yule Log
(from Perfect Cakes by Nick Malgieri and The Williams-Sonoma Collection: Dessert)

Plain Genoise:

3 large eggs
3 large egg yolks
pinch of salt
¾ cup of sugar
½ cup cake flour - spoon flour into dry-measure cup and level off (also known as cake & pastry flour)
¼ cup cornstarch

one (1) 10 x 15 inch jelly-roll pan that has been buttered and lined with parchment paper and then buttered again

1.Set a rack in the middle of the oven and preheat to 400 degrees F.
2.Half-fill a medium saucepan with water and bring it to a boil over high heat. Lower the heat so the water is simmering.
3.Whisk the eggs, egg yolks, salt and sugar together in the bowl of a heavy-duty mixer. Place over the pan of simmering water and whisk gently until the mixture is just lukewarm, about 100 degrees if you have a thermometer (or test with your finger - it should be warm to the touch).
4.Attach the bowl to the mixer and, with the whisk attachment, whip on medium-high speed until the egg mixture is cooled (touch the outside of the bowl to tell) and tripled in volume. The egg foam will be thick and will form a slowly dissolving ribbon falling back onto the bowl of whipped eggs when the whisk is lifted.
5.While the eggs are whipping, stir together the flour and cornstarch.
6.Sift one-third of the flour mixture over the beaten eggs. Use a rubber spatula to fold in the flour mixture, making sure to scrape all the way to the bottom of the bowl on every pass through the batter to prevent the flour mixture from accumulating there and making lumps. Repeat with another third of the flour mixture and finally with the remainder.
7.Scrape the batter into the prepared pan and smooth the top.
8.Bake the genoise for about 10 to 12 minutes. Make sure the cake doesn’t overbake and become too dry or it will not roll properly.
9.While the cake is baking, begin making the buttercream.
10.Once the cake is done (a tester will come out clean and if you press the cake lightly it will spring back), remove it from the oven and let it cool on a rack.

Coffee Buttercream:

4 large egg whites
1 cup sugar
24 tablespoons (3 sticks or 1-1/2 cups) unsalted butter, softened
2 tablespoons instant espresso powder
2 tablespoons rum or brandy

1.Whisk the egg whites and sugar together in the bowl of an electric mixer. Set the bowl over simmering water and whisk gently until the sugar is dissolved and the egg whites are hot.
2.Attach the bowl to the mixer and whip with the whisk on medium speed until cooled. Switch to the paddle and beat in the softened butter and continue beating until the buttercream is smooth. Dissolve the instant coffee in the liquor and beat into the buttercream.

Meringue Mushrooms:

3 large egg whites, at room temperature
¼ teaspoon cream of tartar
½ cup (3-1/2 ounces/105 g.) granulated sugar
1/3 cup (1-1/3 ounces/40 g.) icing sugar
Unsweetened cocoa powder for dusting

1.Preheat the oven to 225 degrees F. Line 2 baking sheets with parchment. Have ready a pastry bag fitted with a small (no. 6) plain tip. In a bowl, using a mixer on medium-low speed, beat together the egg whites and cream of tartar until very foamy. Slowly add the granulated sugar while beating. Increase the speed to high and beat until soft peaks form when the beaters are lifted. Continue until the whites hold stiff, shiny peaks. Sift the icing sugar over the whites and, using a rubber spatula, fold in until well blended.
2.Scoop the mixture into the bag. On one baking sheet, pipe 48 stems, each ½ inch (12 mm.) wide at the base and tapering off to a point at the top, ¾ inch (2 cm.) tall, and spaced about ½ inch (12 mm.) apart. On the other sheet, pipe 48 mounds for the tops, each about 1-1/4 inches (3 cm.) wide and ¾ inch (2 cm.) high, also spaced ½ inch (12 mm.) apart. With a damp fingertip, gently smooth any pointy tips. Dust with cocoa. Reserve the remaining meringue.
3.Bake until dry and firm enough to lift off the paper, 50-55 minutes. Set the pans on the counter and turn the mounds flat side up. With the tip of a knife, carefully make a small hole in the flat side of each mound. Pipe small dabs of the remaining meringue into the holes and insert the stems tip first. Return to the oven until completely dry, about 15 minutes longer. Let cool completely on the sheets.

Marzipan Mushrooms:

8 ounces almond paste
2 cups icing sugar
3 to 5 tablespoons light corn syrup
Cocoa powder

1.To make the marzipan combine the almond paste and 1 cup of the icing sugar in the bowl of an electric mixer and beat with the paddle attachment on low speed until sugar is almost absorbed.
2.Add the remaining 1 cup of sugar and mix until the mixture resembles fine crumbs.
3.Add half the corn syrup, then continue mixing until a bit of the marzipan holds together when squeezed, adding additional corn syrup a little at a time, as necessary: the marzipan in the bowl will still appear crumbly.
4.Transfer the marzipan to a work surface and knead until smooth.
5.Roll one-third of the marzipan into a 6 inches long cylinder and cut into 1-inch lengths.
6.Roll half the lengths into balls. Press the remaining cylindrical lengths (stems) into the balls (caps) to make mushrooms.
7.Smudge with cocoa powder.

Assembling the Yule Log:

1.Run a sharp knife around the edges of the genoise to loosen it from the pan.
2.Turn the genoise layer over (unmolding it from the sheet pan onto a flat surface) and peel away the paper.
3.Carefully invert your genoise onto a fresh piece of parchment paper.
4.Spread with half the coffee buttercream (or whatever filling you’re using).
5.Use the parchment paper to help you roll the cake into a tight cylinder.
6.Transfer back to the baking sheet and refrigerate for several hours.
7.Unwrap the cake. Trim the ends on the diagonal, starting the cuts about 2 inches away from each end.
8.Position the larger cut piece on each log about 2/3 across the top.
9.Cover the log with the reserved buttercream, making sure to curve around the protruding stump.
10.Streak the buttercream with a fork or decorating comb to resemble bark.
11.Transfer the log to a platter and decorate with your mushrooms and whatever other decorations you’ve chosen.

Tender Potato Bread- A Daring Bakers Challenge

When I started this blog, I wasn't really sure where I wanted it to lead me. It was simply something to while away the time with while my kids are down for a nap or too engrossed in play to have Mum hovering around. It was a bit of me time while being productive by documenting my recipes in a medium a little more of this era (I still have some recipes saved in floppy discs. It's weird realising that my kids will not even know what those are!)

Three months on and blogging has re-defined my relationship with food and cooking. Where there was before a convenient albeit stagnant marriage, there is now an exciting, growing and inspiring love affair. I am finding fun in my daily ventures in the kitchen knowing that I am later able to share the experience with newfound friends. I try and become more attuned to flavours and savour my food a little bit more lovingly so I can honestly describe my creations in words. I have spiced things up a little bit more by bringing in inspirations from other food blogs and taking advice from the more experienced. Now the love affair has just moved up another notch -each month I will be venturing into unchartered territory all in the name of self-improvement so I can further nourish the passion. I have joined the Daring Bakers. Yep, I will be baking more. And more succesfully, I hope.

The Daring Bakers is a group of food bloggers of varying experiences, blogging on the same day each month about a recipe set by a member as a challenge. The bakers follow the recipe to the letter, apart from some allowed modifications.

I nearly fainted when I saw what was to be my very first Daring Baker challenge: Tender Potato Bread as chosen by Tanna of My Kitchen in Half Cups. I have tried to bake bread maybe two or three times before and the results were average at best. My husband has always blamed the non-success on 'atmospherics'. 'Hmm, it's been quite humid today' or 'Maybe the recipe did not take into account altitude' (this when we were living in a city approx 430m above sea level). Yeast is contentious enough a foe but adding mashed potato to bread dough? What complications would that throw in the mix? Great, my first challenge might end up as my last.

Finding the right day to bake the bread was in itself a challenge. Having read posts of fellow DBers, I got the impression that making this bread is a long process, involving boiling, mashing potatoes and letting it cool, then working a very sticky dough. Can't have kids running around or crying in the background while I grab this one by the horns. Knowing that the family will be holidaying around the time we were scheduled to post didn't leave me much choice though. So, out I went to get my potatoes (Pontiac) and crossed my fingers that the baking stars would align for me. And that they did.

The original recipe called for '4 medium potatoes' which can be quite open to interpretation. Luckily, the more experienced bakers gave an approximate weight to try (between 8oz to 16oz). I used close to 400g of potatoes (approx 14oz) and 1kg of unbleached flour. The resulting dough was very tacky. It also had a very flabby feel that unfortunately resembled my upper arms which have not been in any contact with gym equipment for years. Eeek. I oiled my hands and dug in to knead. Whoa! That dough felt good. Sure it was a bit sticky but it was also 'friendly'. It allowed me to just carress it into shape instead of fighting me back as have previous projects.

At this point, I just had the feeling that things were going to turn out ok. True enough, the tempreature in the house just seemed perfect and the dough doubled in size after a couple of hours of proving. I got the confidence to dare myself and eventually divided the dough into three and shaped them into a foccacia and two loaves.

One of the loaves had a parsley pesto swirled through it and then sprinkled with sesame seeds on top.




The foccacia was drizzled with brown butter and then sprinkled with rocksalt and sage leaves prior to baking.







YUMM-O!
Tanna chose a great recipe. This bread was wonderful. I loved how it was almost 'cakey' but not heavy. The foccacia was cut up into smaller squares and used in miniature salami and rocket sandwiches. The plain loaf tasted great toasted. It toasted nice and crisp outside and moist in the middle. The beautiful holes were perfect for the melting buter. As for the parsley loaf, I intended to have it with soup but we ended up eating the slices on their own.

There, my first challenge done. I am now an official 'Daring Baker'. Hurrah!

I have to say, though, that this bread was really baked by the collective virtual hands of the Daring Bakers. The convivial online exchange of tips and ideas on the DB blog was an inspiration. This group is not only daring but also helpful, fun and friendly. I am already looking forward to the December challenge.
In the meantime, I will be a bit busy checking out everyone else's take on this wonderful recipe.


PS.
The official posting date for the November challenge was supposed to be 26th Nov. Though I made the bread in November, I was not able to post about it until now as I was away on a beach holiday with the family.

Zimtsterne (Cinnamon Stars)

Warning: Do not involve any 2 1/2 year olds in making these biscuits.

I was trying to get into the Christmas spirit early by doing some trial runs on stuff that will go in this year's gift hampers. I thought 'Hmm, why not make some of my beloved 'Zimtsterne', haven't had them since leaving Zurich a couple of years ago and these biscuits definitely make the holidays worth celebrating. Little did I know that after this little practice, I would be tempted to gift tins of Spam instead in order to spare myself the trouble.

My friends at Google offered a few recipes. The main ingredients were consistent enough- egg whites, icing sugar, almond meal. However, the ratios were all over the place as were the baking temperature and durations. So of course, I do the sensible thing and 'fuse' together a few recipes based on those which came with the best-looking photos. I might add that a couple of these recipes were in German. My second mistake. I am still in denial about my suspect command of the language.

Anyhow, I contracted my daughter to be my assistant. Her enthusiasm to help almost melted my heart. The beautiful picture of mother and daughter, side by side in culinary bonding dissipated all too quickly when a cup of icing sugar was knocked off the table. Deep breaths, a broom and some rags, and we were on our way again.

Finally the dough was ready. One recipe actually warned that the dough is quite delicate and that the biscuits are quite messy to make. Major understatement (upon hindsight). So, although the dough looked quite runny, I foolishly tipped it out onto the table for kneading. Before I could even say anything, the little girl dove in there with both hands and started shrieking when she couldn't shake off the sticky mess that covered her up to the elbows. More deep breaths and mentally humming 'The Twelve Days of Christmas' got me thru somehow and after adding flour (which wasn't in any of the recipes), we managed to get a workable dough.
When the biscuits were finally in the oven, my husband, all too aware of all the prep and cleaning a couple of trays of these biscuits entailed, sensitively remarked 'Those biscuits are only like 2Francs ($2.50) a kilo from the shops'. Thanks, honey. You'll have to travel 10,000 miles now though to get to those shops. So hah!

He redeemed himself later on. After one bite of the fluffy and chewy gems that came out of the oven, he gingerly declared 'These are not bad'. Now, anyone who knows my darling boy will recognise this as a compliment of the highest order. Ah, bless his heart.

The biscuits were indeed delicious. The cinnamon and lemon zest are the perfect festive flavours for the nutty meringues.

Ok, maybe I won't be giving out Spams after all.

Cinnamon Stars (or Hearts, or Moons, etc)
makes around 40 biscuits

4 egg whites
a pinch of salt
300g icing sugar, sifted
200g ground almond
200g ground hazelnut *
1 Tbsp lemon zest
2 tsp cinnamon
1Tbsp lemon juice
1/2c to 3/4 c plain flour

Preheat oven to 220deg Celsius.

Whisk egg whites and salt until soft peaks form.

Slowly add the icing sugar and continue whisking until the mixture is quite stiff. Put aside half a cup of the meringue mix.

Add the ground nuts, lemon zest, cinnamon and juice. Carefully incorporate using a palette knife.

Add the flour in small amounts until you get a workable dough.

Turn out onto a floured surface and pat flat to around 8mm thick.

Cut shapes out of the dough using a cookie cutter and transfer biscuits onto a tray lined with baking paper.

Brush the biscuits with the reserved meringue mixture.

Bake in the oven for around 5minutes or until the icing just starts to colour.

The biscuits will be quite soft when they first come out so do not handle.
Leave to cool on the tray.

These will keep in an airtight container for around 2 weeks.


*The biscuits can be made with all ground almond instead of mixing with hazelnut.

Udated 24/12/2007- after experimenting a little bit more with these cookies, here's some tips:

1. Refrigerate the cookies for 30mins before baking. This prevents the
icing from browning too quickly
2. Bake at 150deg C for around 10-12 minutes. The icing stays white.


I do believe my friends would love these and they will certainly make a great addition to any Christmas hamper. I am sending this first batch of cookies over to Zlamushka for the fun 'A Spoonful of Christmas' event she is hosting. Be sure to check out the round up for lovely edible Christmas gift ideas.

Banana and Jackfruit Slice (or Turon Saba...sort of)

Ahh, to feel healthy again and join the land of the living. Some nasty chest infection kept me out of action for a little while and it wasn't fun. Cooking and even eating were too much of an effort.

Now that the batteries are slowly getting recharged, food is again foremost on my mind. Curiously, I have been craving more Filipino food.

I have recently made kare kare, a rich peanut based beef stew, although we were having summer temperatures. As I type, there's some salted grated green papaya in the fridge waiting to be turned into a refreshing batch of relish (atsara/achara). And then there's this. Banana and Jackfruit in pastry. Technically, this is a 'deconstructed' version of one of my favourite Filipino snacks. Turon saging are bananas (saging, usually the saba variety), slivers of jackfruit and a sprinkling of brown sugar wrapped in spring roll pastry and then deep fried. Oooh, I remember when I used to burn my mouth as I bite into a hot turon, straight from the street vendor's wok. I never did learn my lesson- I could not muster the patience to wait for my turon to cool down.

Anyhow, I decided to experiment making a snack with the turon flavours in a form similar to baklava. In the end, I can't really say that this is a 'lower fat' version for all the butter and olive oil I used on the pastry. Not that I was too worried about that, you don't think of those things when trying to recreate childhood memories and sharing them with your own family. Hubby and the little girl loved these sweet and flaky slices. They were even good cold, staying crunchy after an overnight stint in the refrigerator. I could not find fresh jackfruit in the local Asian shop so I had to settle for the tinned variety, in light syrup.

Banana and Turon Slice

2 large bananas, sliced thinly on the diagonal
1 cup sliced jackfruit
5 phyllo pastry sheets
2 Tbsp melted butter
1 Tbsp olive oil
1 Tbsp brown sugar
cooking oil spray

Syrup
1 c sugar
1/2 c water
1 Tbsp lemon juice

Preheat oven to 180dec C.
Grease a cookie tray with the cooking oil spray.

Cut the phyllo sheets into four and cover with a cloth to prevent from drying out as you work.

Layer 6 sheets of pastry, brushing each thoroughly with the combined butter and oil.
Arrange the slices of banana to cover the top layer. Sprinkle with half of the sugar.

Layer another 8 sheets of greased pastry over the banana. Arrange the slices of jackfruit and sprinkle with the rest of the sugar.

Top with the remaining 6 sheets of greased pastry. Brush the top of the pastry with the remaining butter and oil.

With a very sharp knife, cut into 3 lengthways, but do not cut through the base.

Bake in the oven for around 40minutes.

Meanwhile, stir the syrup ingredients together in a pan over low heat until the mixture boils and the sugar has dissolved. Reduce the heat and simmer for 10 minutes.

When the pastry is cooked, pour the cooled syrup over the hot slice. When cold, cut into squares or diamonds.

Makes approx 12 pieces.

HHDD#15 -, Tea for Two (Candied Lemon and Lime Tarts)

Motherhood, I'm finding, is all about taking in the simple moments and making them really special. Reading books together, singing along to tunes in the car, stopping to pick a flower during our walks-they're all little things that make the days I spend with my two babies precious.
A favourite activity with my little girl these days is to spread out a blanket on the deck and have mock picnics or morning tea. We enjoy pretending to be proper ladies, sipping from tea cups and eating tiny sandwiches or rice crackers. As a treat, we sometimes have proper 'tea' goodies like cupcakes and macaroons. Earlier this week, I made us some special tart-something citrusy to herald the definite arrival of sunshiny days.
This recipe for Candied Lemon and Lime Tarts is Donna Hay's as it appears in marie claire dining. The only change I made was in the size of the tarts. Instead of using 8x10cm tart tins, I made only two in that size. Then I made a large tart in a 20cm tin, to share with friends. The rest went into two muffin holes, producing tarts the perfect size for the little lady's tiny fingers.
For other tart recipes, be sure to watch out for the Hay Hay It's Donna Day#15 Round-up at TriniGourmet. Sarina's elegant Caramelised Onion and Ancovy Tart kicks-off this round of the fun and fabulous event started by the inspiring Barbara. Her blog, winosandfoodies is a treasure trove of information and recipes.
This is my first time submitting an entry to HHDD and I couldn't be more excited.

Candied Lemon and Lime Tarts
(original recipe)

1 quantity sweet shortcrust pastry (also made as per Donna Day's recipe)

filling
2 eggs, lightly beaten
2/3 c lemon juice
1/3 c lime juice
1 c caster (superfine) sugar
2c cream

topping

2c sugar
1 c water
2 lemons, sliced
3 limes, sliced

Roll out pastry on a lightly floured surface until it is 3mm thick. Cut pastry to fit eight 10cm deep tart tins. Prick pastry shells with a fork and line each with paper. Fill shells with rice or baking weights and bake in a preheated 200deg C(400deg F) oven for 5 minutes. Remove weights or rice and paper, and return shells to oven for 5 minutes or until pastry is light golden.
To make topping, place sugar and water in a large saucepan over low heat and stir gently until sugar has dissolved. Simmer the sugar syrup for 1 minute. Add lemon and lime slices to the pan in one layer. Cook over very low heat for 20 minutes or until rinds are soft. Do not boil. Place slices on non-stick paper, and allow them to cool and set.
To make filling, combine eggs, lemon and lime juice, sugar and cream. Pour mixture into pastry shells and bake at 160deg C (315deg F) for 10minutes or until filling is beginning to set. Top tarts with slices of candied lemon and lime, and return to the oven. Bake a further 10 minutes or until filling is just set.

White Chocolate and Cranberry Biscuits

Baking didn't use to hold much appeal to me as I felt the discipline required would leave me feeling the heat of the kitchen. All that strict measuring, weighing, proving, whipping-until -'soft peaks' -form, etc just sounded oh so technical. I love to cook with gay abandon- another pinch of this and that, just throw that in, substitute this for that, oh yes- needs more madeira, brandy, red wine! Taking on that sort of attitude with baking usually means sunken cakes and very weird-tasting biscuits. Until recently, I have left that side of culinary responsibility on my husband as he had more patience and is actually the one with a sweet tooth anyway.

These days, I am slowly discovering the joys of baking. One thing now I know- baking is a lot more fun when there's help from another set of hands, no matter how small they are.



These cookies always turn out lovely and I always get asked for the recipe.
The original recipe was actually for white chocolate and macadamias but since more and more people I know have developed an intolerance for nuts, I have substituted dried cranberries. I also use a bit of condensed milk, which I think makes them more chewy.


250g unsalted butter, softened
1/2 c brown sugar
1/2 c condensed milk
2 eggs
2 tsp vanilla extract
1 1/2 c plain flour
2tsp baking powder
1 1/2 c rolled oats
1 c white chocolate chips
1 1/2 c dried cranberries
a pinch of salt

1. Preheate oven to 180 deg C
2. Cream butter with sugar until pale. Beat in the condensed milk.
3. Lightly whisk the eggs and vanilla together and add to the butter mix.
4. Add in the sifted flour, baking powder and salt. Mix well.
5. Add the cranberries, choc chips and oats. Mix until well-combined.
6. Form gold-sized balls of the dough and place on lined baking trays. Slightly flatten with your fingers.
7. Bake for 10 minutes.
8. Remove from oven and let cool on trays for a few minutes (the biscuits will be very soft when you take them out of the oven).
9. Once firm, the biscuits can be transferred onto a wire rack and leave to cool completely.