Friday, February 18, 2011

Indonesia was all round lovely :)

Saturday, February 5, 2011

S'mores - a photo tutorial

1. you need 2 biscuits (digestives or cream crackers), chocolate buttons. and a marshmallow

2. Cover both biscuits withe the chocolate buttons and put the marshmallow on one biscuit.
Pop both into the oven for 3 minutes.

3. When they're done, this is what they'll look like; marshmallow slightly burnt and chocolate buttons glistening and soft.

4. Put the chocolate button covered biscuit over the one with the marshmallow.

5. Smoosh them together and, VOILA! 

Happy experimenting!

Rocky Road Squares

Another simple recipe I tried out a few days back:

Step 1-

Melt 350 grams of dark chocolate, 250 grams of butter and 2 tablespoons of maple syrup

Step 2 -

Split about 1/4 of the melted chocolate into a different bowl.
Mix in 100 grams of crushed digestive biscuits and 100 grams of marshmallows (could be more if you like) with the 3/4 part of the melted chocolate and cover them all with the chocolate sauce.

Step 3 -

Spread the chocolate covered biscuits and marshmallows into a pan.
Pour over the 1/4 part of the melted chocolate over the biscuit and marshmallow mix for a smooth finish.
Refrigerate for 3 hours or more.

Step 4 -

When set, sprinkle some icing sugar on top and cut them into even squares.
Makes 24 to 48 squares.

Happy trying people! :)

Red Velvet Cupcakes :)

I finally made the red velvet that I've been dying to make for so long only, instead of making a cake, i made cupcakes. The cupcakes came out beautiful and tasted pretty good too :) I got the recipe from this website. You can visit it and get other cool recipes but I'm sharing the red velvet recipe here:


  • 1 1/2 cups of sugar
  • 1/2 cup (1 stick) of butter, room temperature
  • 2 eggs, room temperature
  • 2 1/3 cups of cake flour
  • 2 tablespoons of Dutch-processed cocoa powder
  • 1 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 1 cup of buttermilk*
  • 1 1/2 tablespoons of red food coloring
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of distilled white vinegar
Frosting ingredients
  • 1/2 cup of butter (1 stick), room temperature
  • 8 oz of Philly cream cheese (1 package), room temperature
  • 2 - 3 cups of powdered sugar
  • 1 teaspoon of vanilla extract
*You can make your own buttermilk by adding a tablespoon of distilled white vinegar to milk and letting it stand for about 10 minutes.


The cupcakes
1 Preheat the oven to 350°F. Beat the butter and sugar in an electric mixer for 3 minutes on medium speed until light and fluffy.
2 Add the eggs, one at a time, beating until each is fully incorporated. Be sure to scrape down the sides of the bowl to ensure even mixing.
3 In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt. In another bowl whisk together the buttermilk, vinegar, vanilla extract, and red food coloring.
4 Add a fourth of the dry ingredients and mix, then add a third of the wet. Continue adding in a dry, wet, dry pattern, ending with the dry ingredients.
5 Scoop into cupcake papers, about 1/2 to 3/4 of the way full. Bake for 18-22 minutes or until a toothpick comes out clean. Rotate the pan after the first 15 minutes of baking to ensure even baking.
6 Allow to cool for one minute in the pan then transfer to a wire rack to cool completely. Makes about 2 1/2 dozen cupcakes.
The Frosting
1 Cream the butter and cream cheese together, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing.
2 Add the vanilla extract and mix.
3 Add the powdered sugar, continually taste to get to desired sweetness. Pipe onto cooled cupcakes.

cooling before frosting
the recipe said it makes 2 1/2 dozen, but I managed to get 40 out of one batter

frosted with cream cheese

differed from the recipe a little by adding a chocolate surprise in the middle :)

It's really quite simple to make and worth the effort.
Good luck!


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