Sunday, 17 December 2017

Orange Cranberry Cookies



Just not too long ago, I shared my attempt at baking a cranberry orange bread. I used half of the total amount of fresh cranberries I had and left half for other purposes. Now I’m going to share what I did with these incredible sour babies which I first loath but slowly starting to take a liking for.


I baked Fresh Cranberry Orange Cookies! Imagine the burst of flavor as you bite into the cookie. I can imagine how the cookie would taste even before baking it. After baking it, I confirmed that I loved it more.


Getting ready to soak in the season of Christmas??!! Make some of these. 


Cranberry Orange Cookies ( Recipe adapted from MybakingAddiction, Thanks Jamie for sharing :)) ) 

Ingredients

2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
227g unsalted butter, RT
1 cup granulated sugar ( I reduced to 3/4 cups) 
1/2 cup light brown sugar
orange zest from 1 orange
1 large egg
1 teaspoon pure vanilla extract
2 tablespoons orange juice
1 1/2 cups fresh cranberries, cut into small pieces


Steps

1) Whisk together the flour, baking soda and salt and set aside. 

2) Cream butter on medium-high speed for 2-3 minutes.

3) Combine sugars and orange zest and mix until incorporated. 

4) Add the sugar mixture to the butter and beat for an additional 2-3 minutes till light and fluffy

5) Beat in the egg, vanilla and orange juice and mix until combined. 

6) Add the dry ingredients mixing well after each addition.

7) Fold in cranberries 

8 ) Cover and refrigerate batter for at least 1 hour.

9) Preheat the oven to 375°F. 

10) Drop dough onto lined cookie sheets 

11) Bake for 12 to 14 minutes. Allow cookies to cool for 3 mins before removing from cookie sheets. 


Do comment in the post below or tag me on Instagram: @sherbakes if you attempt your very own. Would love to share your joy in baking adventures

Sunday, 10 December 2017

Gluten Free Chocolate Brownies ( 8 in 1 flavor)


Today’s cake post is all about variety. I’m the kind of person who goes for assortment! That's why dessert buffets are perfect as they have a variety of mini cakes to choose from. ATTACK!!!  This brownie cake sums up ALL my favourite ingredients/flavors in just one dessert.


This Chocolate Brownie cake is made with Bob's Red Mill Gluten Free 1-1 Baking Flour. It is  gluten free, super fudgy, rich and moist. Thanks Jess for sharing this recipe :)  It has 8 different toppings and in no particular order: Reece’s Peanut Butter Cup with Crunchy PB drizzle, Dark Chocolate Ganache with Oreo Crumble and Chocolate Bar, Matcha Ganache with Blueberry Granola, Blueberry with Apple Granola and White Chocolate Drizzle, Raspberry with Dark Chocolate Ganache Drizzle and Chia Seeds, SPECULOOS biscuits with Crunchy Cookie Butter Drizzle, Best Passionfruit Curd with Passionfruit glaze and Organic Coconut Shavings, Cinnamon Stewed Apples with Cranberries. Are there any particular flavors that interest you?

Fudgy Gluten Free Chocolate Brownies ( Makes an 8" inch Circle Pan) 


Ingredients 


170 grams (3/4 cup) unsalted butter, melted
200 grams (1 cup) caster sugar
90 grams (1/2 cup) brown sugar
1 teaspoon vanilla extract
3 large eggs
40 grams (1/2 cup) cocoa powder
70 grams (1/2 cup) Bob's Red Mill Gluten Free 1-1 Baking Flour
75 grams dark chocolate chips


1) Preheat the oven to 160 C (320 F).
2) Line an 8" Round tin with baking paper.
3) In a large mixing bowl, add the melted butter and sugars and gently whisk together.
4)Add the vanilla extract and stir.
5) Add the eggs, one at a time.
6) Sift in the cocoa powder and flour and stir until just combined.
7) Add in the chocolate chips.
8) Pour the brownie batter in the prepared tin and place in the oven to bake for approx 25-30 mins until they no longer wobble in the middle.
9) Cool completely and then refrigerate before slicing ( To get a clean slice).

Share the love by pinning on Pininterest or visiting @Sherbakes on instagram to view more of my creations :) 


Wednesday, 6 December 2017

Raspberry Swirl Cheesecake Brownie


I always wanted a dessert that combined cheesecake and brownies because don't you find that these pair so beautifully? Imagine the creaminess of the cheesecake coupled with the Chocolatey fudgeyness of the brownie. Indeed a match made in heaven. 

There was a sale of raspberries at Cold Storage (2 170g packets for $12.90) so I jumped at the opportunity to get my hands on some of these beautiful red berries! Christmas is right round the corner. If we do a count down now, you realize we are just less than a month away! Bring out those festive party hats, Christmas Tree, decors because it's certainly time to party! 

I chanced upon this Raspberry Cheesecake Brownie recipe on Daniellel's website. It looked so promising and perfect for this Holiday Season. I made a few adaptions here and there to ensure that the dessert isn't too sweet. We all know that we will be feeding ourselves with alot of sweet treat this season so  if there's a healthier option. WHY NOT!  Feel free to check out the recipe below or her original recipe. 


And of course desserts are ALWAYS better with that extra drizzle of Melted Dark Chocolate. It's 80% dark so not to worry! It is well packed with antioxidant. 


Raspberry Cheesecake Brownies ( Makes a 6" Square pan)



For the brownie base:


55g unsalted butter, melted and  cooled
80g granulated sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
33g all-purpose flour
20g unsweetened cocoa powder
1/8 teaspoon salt

1) Preheat oven to 350F or 175C. 
2) Line an 6" Square baking pan with baking paper and spray the sides with non stick cooking spray
3) In a mixing bowl, Whisk together the sugar and melted butter until well combined
4) Whisk in the egg and vanilla extract until fluffy 
5) Sift in the flour, cocoa powder and salt and mix until just combined. Do not Overmix.
6) Pour brownie batter into the pan and smooth it out into one layer. Bake for 20mins and remove from oven and set aside.

For the raspberry swirl:


45g fresh raspberries
4g granulated sugar

1) While the brownie is baking, make the raspberry swirl filling
2) Add the raspberries and sugar into a saucepan and cook until mixture has slightly thicken. 
3) Set aside to cool while you prepare the cheesecake filling next. 

Note* I didn't strain the raspberry mixture as i like the seeds in my cheesecake. You can always strain for a smoother swirl. 

For the cheesecake filling:


200g Philadelphia cream cheese, softened to room temperature
30g granulated sugar
1/2 large egg, room temperature
1/2 teaspoon vanilla extract

1) Using an electric mixer, beat cream cheese until smooth.
2) Add in sugar and vanilla and beat until fully combined
3) Add in egg on low speed until just combined
4) Pour the cheesecake filling on top of the brownie layer and spread into an even layer
5) Dot raspberry puree on top of the cheesecake and use a knife to swirl the raspberry into the cheesecake layer.
6) Return the baking pan into the oven and bake for another 25 mins until top of the cheesecake is just set.
7) Remove from oven to cool completely and refrigerate for a few hours before slicing! ( I find it's best to slice after the cake has been refrigerated to get those clean slices)
8) Enjoy with extra drizzle of dark chocolate on top :)

Share the love by pinning on Pininterest or visiting @Sherbakes on instagram to view more of my creations :) 


Sunday, 3 December 2017

Strawberry Pistachio Frangipane Tart





Can you believe it! Its December already!! and Christmas is soon approaching. The season of appreciating our loved ones, giving and celebrating the birth of our Lord Jesus Christ.

I am super pumped up that I’m going to make an additional effort to bake Christmas related desserts every week leading up to the actual day. So friends- if you have any inspirations or cravings, feel free to let Sherbakes know. I grant wishes so often than not.



If someone were to come up to me and ask me to define Christmas in edible terms. You’ll need to bear with me. Because here it goes: Buche De Noel, Strawberry shortcake, Logcakes, Rum and raisin, Brandy fruit cakes, Pistachio logs, Cranberry desserts, Pistachio cranberry cookies, Orange zest cranberry cookies, M&M Brownies, Mint chocolate chip ice cream, lychee martini, black forest cake, chocolate praline crunch, Pandan Gula Melaka cake, pumpkin spice cake, orange cinnamon buns, biscotti, gingerbread man, snickerdoodles, banana bread, red velvet logs, fig and honey pistachio cake and the list could go on…. I told you.

Decisions in life are indeed difficult with so many choices available. So with so many choices hanging, I decided to go for the one that I think will look nice in photos (Hahaha Secret out… but Yes, I eat with my eyes all the time). Ok, and also something I do crave from time to time- pistachio and strawberries.

 


Introducing the pistachio frangipane tart with pistachio mousseline and fresh strawberries. This was inspired and adapted from Jo at Jothetartqueen.

Strawberry and pistachio tart ( Makes 1 5" tart and 2 smaller 2" tarts)


For the Pâte sucrée:

125g all-purpose flour
62g caster sugar
62g unsalted butter, cut into cubes
1/2 tsp vanilla extract
30g egg ( About ½ an egg)


1. Whisk flour and castor sugar in a medium bowl.

2. Add butter and rub it into the flour sugar mixture until consistency of fine breadcrumbs

3. Add in egg and vanilla and mix till just combined.

4. Roll out dough into a flat disc and cling wrap it. Chill in refrigerator for at least 30 mins or overnight

5. Preheat oven to 180 deg celsius

6. Spray tart shells with cooking spray

7. Roll dough to about 3mm thick and press into tart shell

8. Place a sheet of parchment paper on top of the shell and weigh it down using uncooked beans/rice or weights.

9. Blind bake the tart shells for about 15mins. Remove the parchment paper containing your weights and bake another 5-10 mins until golden brown


For the pistachio frangipane:


50g unsalted butter, cut into cubes
50g caster sugar
62g eggs, room temperature
25g ground pistachios
25g ground almonds
22g all-purpose flour
Green food coloring (optional)


1) Preheat oven to 180 deg celcius.

2) Using a hand mixer, beat the butter and sugar until pale and light

3) Add in eggs and continue to beat until well incorporated

4) Add in ground almonds, pistachio and flour and mix until just combined

5) Fill the pre baked tart shells with the pistachio batter till about 2/3 full. It will expand as it bakes in the oven

6) Bake for about 18-20 mins until frangipane is golden brown and springs back to touch.


For the pistachio crème mousseline:


125ml milk
25g egg yolks
25g caster sugar
15g cornflour
15g pistachio paste
1/2 tsp vanilla extract
50g unsalted butter, cut into cubes, room temperature
green food colouring (optional)


1) Place milk into a medium saucepan to boil

2) Concurrently, whisk egg yolks and sugar in a separate bowl until well combined before adding cornflour.

3) When milk is boiling, take the milk off and pour it slowly into egg mixture. Whisk continuously when you pour the milk to prevent cooking of the egg yolks.

4) Pour the egg and milk mixture back into the pot and reduce fire to low.

5) Whisk continuously and vigorously until the mixture starts to thicken into a smooth paste. ( I usually alternate hands whisking).

6) Allow the pastry cream to cook for at least 2-3 mins more before taking it off the heat.

7) Whisk in the pistachio paste and vanilla extract

8) Transfer pastry cream into a large bowl and press cling wrap onto the surface. Refrigerate until cool.

9) When the cream is cooled, whisk it using a hand held mixer.

10) Add in the Room temperature butter a few cubes at a time and beat till light and fluffy.

11) Add in food coloring here if you like a more green cream.

12) To assemble tart, transfer some mousseline into a piping bag and pipe the cream onto the tart. ( using piping tip of your choice)

13) Decorate with strawberries or more pistachios.

If you have any leftovers, refrigerate them. It not tart can be kept for 2-4 days in the fridge.

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Eagle Cake with Christian Verses

And He will raise you up on Eagle's wings
Bear you on the breath of dawn
Make you to shine like the sun 
And hold you in the palm of His Hands 

Blessed Birthday Pastor Glen! 

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Tuesday, 28 November 2017

Moist Pumpkin Spice Cake


A great way to celebrate fall and the holiday season is to bake a pumpkin spice related dessert. Though we pretty much experience one season all year round here, it’s pretty cool to be baking alongside other bakers around the globe who experience fall.

Plus it’s interesting to see the amount of pumpkin related creations that pop up during this period. I had my fair share of savoury pumpkin dishes but never really tried a pumpkin pie before. Ok maybe I did once but the taste was not particularly memorable.


While I was laying on my bed and scrolling through my Instagram feed, I was bombarded by the amount of pumpkin pies and cakes post. From that day on, I decided I will attempt my very own pumpkin cake. 


This cake is baked in a square tin so when cut up, it resembled more of a brownie/bar/cake slice- more pieces means more love being shared around. But the bottom line is, it is super moist even after 2 days.


Pumpkin Spice Bars ( Makes a 6” square tin) - Adapted from Sally


Crumb-Topping


30g Cake flour
30g unsalted butter, cold
50g dark brown sugar ( I found the crumb topping too sweet so next time will reduce this by half)
1/8 tsp salt
1 tsp ground cinnamon


1) Mix the flour, brown sugar, salt, and cinnamon together in a bowl.

2) Cut in the cold butter using a pastry blender or a fork.

3) Mix until crumbly. If too wet, add more flour


Cake bar

1 cup (125g grams) cake flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/2 cup (122 grams) pure pumpkin puree ( I use Libby's pure pumpkin)
1/4 cup (50g grams) dark brown sugar
1/4 cup (60 ml) vegetable oil
1/8 cup (40 g) pure maple syrup
1/8 cup (30ml) milk


1) Preheat the oven to 175 deg celcius.

2) Grease a 6” square pan with cooking spray and set aside

3) Whisk the cake flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves in a large bowl until combined.

4) In another bowl, whisk together the pumpkin, brown sugar, oil, maple syrup and mix until just combined

5) Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix the batter.

6) Pour and spread batter evenly into 6” pan. ( Batter will be quite thick).

7) Spread the crumb toppings on top of batter and press down slightly

8) Bake the cake for 25-30 mins until a toothpick inserted comes out clean.

9) I melted some Speculoos butter and drizzled them on top of the cake.

10) Cut into slices to share with family or friends.


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Sunday, 26 November 2017

Inside Out Movie Sadness Cake


Do you remember the movie Inside Out? This is one of the adorable characters from the show and her name is sadness! If you haven caught the show, please do! It's pretty meaningful and I loved it ;) 

One sweet hubby ordered this cake for his wife as she was such a big fan of the character!! Cake was chocolate fudge with layers of chocolate ganache filling. The entire cake was then wrapped in edible fondant and the sadness character was carved out on a separate fondant sheet and placed on top! 

Blessed Birthday Sharon!! 


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