Plain and Hazelnuts Chocolate Truffles

Plain and Hazelnuts Chocolate Truffles

 I am a Buddhist but when Christmas comes, I will bake for my

Christian friends.  Last year, I baked Fruit Cake and for this year, 

I will make Chocolate Truffles.

Something sweet and chocolatey for my friends and their families

to enjoy this delicious dessert during this festive season.

Wishing my wonderful Christian friends and all of you in this

wonderful world a "Merry Christmas".  

May the season warm your soul, bring love

to your heart and bless you with everything this life has to offer.

 550g Semi Sweet Chocolate

350ml Double Cream

2 Egg Yolks

50g Butter

Some Whole or Ground Hazelnuts 

(please click here how to ground hazelnuts)

Some Unsweetened Cocoa Powder

 From left to right :-

Double Cream / Egg Yolks / Semi Sweet Chocolate / Butter

 Bring cream to boil.  Once you see the bubble surface, turn off the fire.

 Add in the yolks and stir until combined.

 Add in the semi sweet chocolate.

And stir until well combined or until all the chocolate melted and smooth.

 Lastly, add in the butter and stir until melted and smooth.

Once done, leave it to cool.  Cover and chill for 10 hours.

 After 10 hours, use a small scoop to make into balls.

Remember to chill it again if the mixture become too soft to handle.

Drop the truffles into the cocoa powder to coat well (like the picture above)

or (like the picture below) with ground hazelnuts.

When each truffle coated well with cocoa powder or ground hazelnuts,

place it into a small paper liner.

Once done, place into a gift box and chill all the time.

Merry Christmas and Happy New Year.

I am submitting this to the "Baby Sumo's Christmas Recipes Collection 2013"

event which is hosted by Baby Sumo of Eat Your Heart Out.

Double Chocolate Walnut Brownies

Double Chocolate Walnut Brownies

These brownies look horrible but it's a blessing in disguise!
My whole family and lovely bunch of colleagues said this is the best
brownies that they've ever tasted and some wanted me to post this
recipe up asap.  I am just flabbergasted. The pictures don't look too appetizing.
Am I right? Well, sometimes, we cannot judge the cake by its surface!
Thanks for Annie from Annielicious Food for the recipe.
Annie's brownies are cakey and chewy.  Mine came out more of a fudgy brownies.
Haish, I wanted her kind of texture but don't know why it came out differently.
Well, I think I need to bake this again to compare...if my family and
colleagues heard this, sure they will be jumping with joy.

200g Flour / 350g Caster Sugar / 80g Cocoa Powder /

2 Eggs / 1/2 tsp Baking Soda / 120g Semi Sweet Dark Chocolate Chips /

75g + 75g Butter (melted) / 70g Semi Sweet Dark Chocolate (melted) /

50g Chopped Walnut (lightly toasted) / 120ml Boiling Water /

1 tsp Vanilla Extract / Pinch of Salt (I omitted the salt)

In a bowl, combine cocoa powder, baking soda, 75g melted butter 

and boiling water.  

Stir until mixture thickens.

Add in caster sugar, eggs, melted chocolate and remaining 75g 

melted butter.  Stir until mixture turned smooth.

Add in flour, vanilla extract and mix until well combined.

Add in 1/2 portion of chocolate chips and 1/2 portion of toasted walnuts.

And mix until well combined.

Pour the batter into a lined baking pan.

Sprinkle the balance of the chocolate chips and toasted walnuts

on top of the batter and bake at 180 degree celsius for 40 minutes

(depends on your oven).

(Notes from Annie : Bake until the brownies begin to pull away from

sides of pan.  Brownies are done when pick comes out with a few moist

crumbs still clinging.  It is okay for the pick to look moist, but if you see

wet batter, keep baking)

Once baked, cool completely in pan on wire rack.  Once brownies 

completely cooled, cut into squares and serve.

Looks horrible but taste is super delicious.

:)

I am submitting this to the Little Thumps Up "Egg" event organized by

Zoe of Bake for Happy Kids, Doreen of My Little Favourite DIY and hosted

by Yen of Baby Sumo, Eat Your Heart Out.

Corn Pudding (Puding Jagung)

Corn Pudding (Puding Jagung)

I believe all Malaysians have tasted this dessert.

I have been making this dessert since I was teenager.

Simplest thing to make and it's simply delicious!

Yesterday night at around 11.00 pm, my daughter told me that she will

be attending a pot luck steamboat party this evening with all her ex school friends and

everyone have to bring some food and she was given the task to bring the dessert.

I said, why are you telling me last minute?  

As usual lah, she will blur blur looking at me with her innocent look.

So, early in the morning, I embarked on my trip to the bakery shop (15 minutes

drive) from my house to buy all the ingredients to make this Corn Pudding).

At the end, with my daughter's smiley face going to the pot luck, 

it brings me happiness even though it is a last minute cooking 

because I know her friends and herself will be happy eating those foods, 

drinks, desserts and especially those chit chatting after so many months of 

not meeting because of college life (far and near).

2 cups of Cream Style Corn

3 cups **Evaporated Milk

6 cups of Water

2 cups of Custard Flour

1 1/2 cups Caster Sugar

(** Note - To avoid wastage and availability of ingredient,

I use 2 cups of Evaporated Milk and 1 cup of Whipping Cream.

The end result is still good but sweeter a bit)

Pour all the ingredients into a cooking pot.

Stir until well combined and no lump.

Then turn on the fire to medium and let it boil.

Occasionally, you have to stir it to avoid burning the custard.

Remember.....not to leave it unattended.

Once you notice it is slightly thickened, turn the fire to low and

remember to keep on stirring to avoid burning the custard.

With your finger, draw a line on the back of the ladle, shown above 

and if it is not covered back by the custard within second, then it is cooked.  

Quickly turn off the fire.

Pour the custard into tray and let it cool at once side.

Once cool, put into the fridge to chill for more than 5 hours.

I can't stop my hand from taking it to eat while I was cutting it.

It is one of my favourite desserts.

Hope those friends of my daughter will enjoy my dessert!

Ice Cream Jelly

Ice Cream Jelly

Ice Cream jelly, everyone loves it.  Don't you?  

I made it today because I am so bored in my own house.  

Like a prisoner in her own home.  Yesterday, my husband and son

went back to my husband's home town in Tanjung Malim, Perak to

visit his mother before he flies off overseas next week.  Both of them will be back today.

It is a good idea because my son has sinus and this haze is getting to him uncomfortably.

The yearly haze is back since last few days ago and Kuala Lumpur

is experiencing it badly.  The worst is the southern part especially Johor and Malacca, 

heard that schools have been closed temporarily because the API (Air Pollutant Index) 

is way above 400.  Eventhough, my house windows and doors are closed

at all times, we still can smell it.  Our house air-conditions are switch on 

24 hours.  If we don't do it, we will be suffocated.  By the end month, our 

electricity will be like a bomb.  What to do, health is more important.

Lastly, my daughter has received email notification that she has succeeded 

to join the Moot.  Hooray to my dear daughter.  Can't wait to tell

my husband and son.  At least, both of us has this Ice Cream Jelly

for celebration.   :)

Two boxes of 90g Jelly Crystal (any flavour that you like)

Follow the instructions at the back of the boxes.

I followed exactly the instructions and found that the jelly is a bit soft.

But overall it is edible.

Next try will reduce 50 ml of water for each box.

Pour the Jelly Crystal into the water and boil until all dissolved.

Once you notice the water boil, switch off the fire.

Transfer to mould and let it cool before putting into the fridge.

Place the mould in the fridge for 3 hours or until it is harden.

I put one scoop of Vanilla Ice Cream on top of the Jelly.  

Please click here of the Vanilla Ice Cream recipe.

That is why this recipe is called "Ice Cream Jelly".

Oh La La, delicious (that is our word) for it.

My daughter said it is the same with KFC Ice Cream Jelly which

we will order it whenever we are at KFC for their Fried Chicken.

Red Bean Dessert (Tong Sui)

Red Bean Dessert (Tong Sui)

 

The weather is so hot that my husband's butt can sweat! Hahaha!
With our hot weather these past weeks, it is good to drink some

tong sui (dessert).  Early in the morning, I cooked this dessert

so that my family can scoop it up anytime of the day.

If you want to drink it cold, just place it in the fridge.

Bon Appetit! :)

 

Saw these cook books? :)
Yesterday while I was having my vegetarian lunch with my
lovely colleagues, my son called me asking me what kind of cook
book that I want? Told him none cause his question was
so random.  And then suddenly he said that it is ok,
I know what you wanted!  When I reach home after my work,
saw a hard copy cook book "Delia Smith's Cakes" on top
of the coffee table and my mouth wide open with surprise.
Ask my son "You bought it for Mummy?" "Why?"
His reply "Because I Love Mummy and Yun (his sister)",
he also bought for her an enrichment book.
What a lovely gift from him for us especially for my collection
of cook books from famous chefs.  
Delia Smith was introduced by Zoe for Bake For Happy Kids
and my son saw me loading Delia Smith
website couple of times from my ipad.  How thoughful of him.
Love him very much from Mummy and Sis.
Back to my recipe:

Red Bean 240g (wash a few times)
Screwpine Leaves 6 pieces (wash and clean)
Water 3750 liter

Place the Red Beans and Screwpine Leaves inside a cooking pot.

Pour in all the water into the cooking pot.

Boil for 30 minutes with high fire and then lower to medium fire.
While it was boiling, my whole kitchen smell of screw pines
leaves and red beans.  What a nice smell.  I just love it.

Cook another 1 hour or more or until the red beans have soften.
Pour some caster sugar or sugar cane sugar into the cooking pot.
Check for the sweetness before you turn off the fire.
Let it cool before eating or placing into the fridge if you wanted it cold.
The choice is yours.

I just love to drink red beans dessert.  Don't you?
:)

Water Chestnut and Red Date Drink

 Water Chestnut and Red Date Drink

Isn't it is refreshing and mouth watering?

These past few weeks, the weather is either hot or wet,

just like our coming 13th General Election schedule on

Sunday, 5 May 2013 (wink)

In my house, I have 3 voters except for my daughter who have

yet to reach her compulsory age to vote.

In this house earlier, there were 2 against 1 and now,

1 against 2.  You decide the answer...he he he.

Anyway, no matter what your choice is, just choose

wisely and not from your heart.  For me, I just want

harmony and peace for Malaysia.

This so called dessert or herbal drink is nutritional for our body.

I have forgotten to weigh all the ingredients but no worry, 

by seeing those picture on top, you will be able to have a rough 

estimation (agak-agak).

Put the clean and cut out seed from the red dates into a pot with

2 liter of water and boil.

Once you noticed your red dates are not dried and fluffy,

pour in the clean and cut water chestnuts into the boiling water.

Boil for another 15 minutes.   If you noticed that the water is getting

lesser, just pour in more.

Lastly, pour in honey rock sugar or any sugar that you desire

or available inside your kitchen.

Boil until the sugar has dissolved.

Switch off the fire and let it cool at one side.

Different people has different taste, some like to drink it lukewarm or cold.

To me, both also I like it.

This pot of drink was gone within three hours.

See, it means it is sedap!

Happy Cooking, Happy Eating & Vote Wisely.