Hello Kitty is always been an all-time-favorite. These was made for my godchild's birthday who is turning Three in September and just like Hello Kitty she is just so adorable and cute. I would like to make more cupcakes for her in the future. For the cupcake making, the batter expand just the way I wanted it to be. I filled 1/2 of the cupcake container with the batter in contrast to the usual 3/4, as I want give enough room for the frosting. I used whipping cream for frosting, light and not too sweet and topped with Hello Kitty fondant. You can make or buy fondant icing at your favorite baking supplies.I have used white fondant and just colored a small portion with black, yellow, and pink for the eyes, nose, and ribbon. I have attached a video bellow on how to make it. A little tip, you need to put a dusted corn starch or powdered sugar at the wooden, glass or stone surface that you are going to work with as it may stick into the surface as you roll the dough. It took me quite a while to make the Hello Kitty as I do not have enough equipment in fondant making. I still enjoy it though. Enjoy Baking.
Adapted barely from Allysa Torey and Jennifer Appel's The Complete Magnolia Bakery Cookbook, Recipes from the World-Famous Bakery and Allysa Torey's Home Kitchen.
Yields about 24 cupcakes
You will need:
1 1/2 cups self-rising flour (1+ cup self-rising flour = 1 cup sifted all purpose flour + 1 1/2 teaspoons baking powder + 1/2 teaspoon salt)
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups granulated / castor sugar
4 large eggs at room temperature
1 cup milk
1 teaspoon pure vanilla extract
1 teaspoon pure vanilla paste (optional)
Procedures:
Prepare two standard 12-cup muffin tins with cupcake liners.
In a small bowl, combine the flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes.
Add in the eggs one at a time, beating well after each addition.
Add the dry ingredients in three parts, alternating with milk, vanilla extract and vanilla paste. With each addition, beat until the ingredients are incorporated, taking care not to over beat. Using a rubber spatula, scrape down the batter in the mixing bowl to make sure all the ingredients are well blended.
Carefully spoon the batter into the cupcake lines, filling them about three-quarters full. ( I filled mine slightly less to give a room for more frosting).
Bake for 20-25 minutes or until cake tester inserted into the center of the cupcake comes out clean, Cool the cupcakes in the tins for 10-15 minutes. Remove from the tins and cool completely on a wire rack before icing.
Note: If you would like to make a layer cake instead of cupcakes, divide the batter between two 9-inch round cake pans and bake the layers for 30 to 40 minutes.
Tips: Cupcakes can be made up to 2 days before, store covered between layers of parchment at room temperature.
Trice the chocolate, who wouldn't want that? This was my younger sister's birthday cake. She loves chocolate and she asked if I can make a mousse cake for her. Though I was thinking of a vanilla cake spongebob theme as I know she likes spongebob but anyway she's grown old for that thing now and it is still better if I ask the celebrant what does she prefer.
She loves the cake and everyone loves it, seriously. It is really a big deal to have a good recipe and proper baking directions. One thing you need to consider is over beating the heavy cream as it will turn into butter and can not be able to use. It is time consuming, you need a lot of hard work, a little delicate but it is really worth the effort. It is like baking three cakes in three batches as you need to wait for one layer to settle before you can add the other layer. Also, there is no flour needed and that what makes this cake very light, you do not get a heavy feeling, just do not eat this cake as a main course because you may end up finishing all of it.
The baking pan that I used is a springform pan which you can also used for cheese can. the bottom is detachable. This pan that i used 9x3 inches it is quite big. It doubles the size of an ordinary mousse cake which you can buy in your favorite bakeshop.
I garnished it with bittersweet chocolate shavings and yes, done!
Recipe was taken from Cookies Cupcakes and Cardio, it was my first time to try its recipe because of the positive reviews and it came out very good.
You will need:
Bottom Layer
7 oz bittersweet chocolate
3 oz butter (6 tbsp)
3/4 tsp espresso powder
pinch of salt
4 eggs, separated
1/3 cup brown sugar
Middle Layer
2 tbsp cocoa powder
5 tbsp hot water
7 oz bittersweet chocolate
1 1/2 cups cold heavy cream (whipping cream)
1 tbsp granulated sugar
1/4 tsp salt
Top Layer
3/4 tsp unflavored gelatin
1 tbsp water
6 oz white chocolate
1 1/2 cups cold heavy cream (whipping cream)
Directions:
Bottom Layer
Combine Chocolate, espresso powder and butter in a heat proof bowl. Melt in the microwave for 60 second intervals on 50% power. Mix until combined and melted. Allow to cool for 5 minutes.
Separate eggs into two different bowls. Into the yolks, add the vanilla and whisk until combined. Add yolk mixture to chocolate mixture and stir to combine.
Into a stand mixer fitted with the whisk attachment, combine the egg whites and salt and whisk until frothy (about 30s). Add half of the brown sugar and whisk for about 30s. Add the remaining brown sugar and continue to whisk until soft peaks form.
Take 1/3 of the egg white mixture and fold with a spatula until no white streaks remain.
Place into greased 9"x 3" springform pan and bake at 325F for 30-40 minutes. Set aside to cool completely.
Middle Layer
Mix the cocoa and water together and set aside.
Melt the chocolate in a heatproof bowl and stir until smooth.
Whip the cream, sugar and salt together until soft peaks form.
Mix the cocoa powder mixture into the melted chocolate until smooth. Add 1/3 of the whipped cream into the chocolate and stir until lightened. Add the remaining amount of whipped cream and fold into the spatula until no white streaks remain. Spoon mixture onto the cooled bottom layer and place into the refrigerator until set (about 30 minutes).
Top Layer
Mix the gelatin and water in a bowl and set aside for 5 minutes. Bring 1/2 cup of cream to a boil and pour over top of white chocolate. Add gelatin and mix until chocolate is smooth.
Whip cream in stand mixer until soft peaks have formed. Add 1/3 of the whipped cream into the chocolate and stir until lightened. Add the remaining amount of whipped cream and fold with a spatula until no white streaks remain. Spoon mixture onto the cooled bottom layer and place into the refrigerator until set about two to three hours.
Garnish as desired.
Slice the chocolate mousse cake with a hot knife and serve immediately.
I was down for a day which I do not know the reason why, maybe I am bored and alone in a friday night. Pals having a great time. The social media tells exactly about it or maybe because my menstruation is coming up and it is my hormone kicking in, well, this is only to justify myself since I am not really particular with my menstruation period.
I know social media like Facebook and Instagram does not do good to me, specially when I spend more time browsing it than holding and going through my bible. I knew it when Satan gets in the way. He puts my bible down in the basement at the very corner of unforgotten things gives me the hard time to get and look for it, when the truth is it was just at my study table near in my bed.
I know something is wrong, but I can not figure it out. Nobody wants to feel this way. Restless. I must read my bible, yes i will, but humans, we respond to weak toes and consumes us until we seek on an earthly ways as answers to our restless feelings. Jesus ask His disciples to watch over Him as He pray to His Father as His time is near but He found out that they are only sleeping.
He said "Watch and pray so you will not fall into temptation . The spirit is willing but the flesh is weak" (Matthew 26:41).
Earlier yesterday, a friend called to ask about his knee dislocating accidentally from a basketball game because mainly a nurse knows first-aid, and I told him to see the doctor immediately. You might want to know that knee dislocation is an extremely serious injury where a thigh bone and shin bone loss contact together it may cause vascular and nerve damage and may need surgery. When immediate treatment was not implemented it may lead to limb loss, but of course I did not emphasize that to him as he said he can still move his leg. God is really good. His, was not so bad but still needs further assessment.
I asked him if he already informed his family about his situation, as he was away from his family which I think is not supposedly. He was just came from abroad and spending time with the family most be the goal. He laugh so hard with my question, and he said "You see, I runaway from home and now I am coming back with this" (pertaining to his braced knee). I too laugh so hard. I laugh because at last he understands and figured out that no matter how we are capable, competent and independent we still needs the comfort of home. We still needs our family. It took him to break his knee just to realize these things.
God works amazingly. He works beyond what human can comprehend. He knows our heart, longing and desire. If we loss our way He riches us not once but many times and he does not get tired or give up until we are back home with His kingdom . He is our family, our home and our comforts. Because He loves us so much that no way we can get away from His love.
Just as how he reach out to me. Although my spirit is willing but my flesh is weak he didn't lead me astray. He leads me to watch the movie Heaven Is For Real instead of anything else. This movie which was I believe showed in cinema last Easter in United States. I am not sure if it was showed in Manila too. I had known about it through a friend's page.
The movie was sublime. I can't tell the story exactly because every details was very meaningful and may give a different view to each viewers. I must say that you need to watch it by yourself. Full of moral, love, forgiveness, courage, wisdom, inspiration and mostly heaven. It is not a regular movie for me because I did relate to it even on the first minutes of the film. The love and support of a family which really sticks into my mind. In every situation there is God. Heaven knowing it is true, oh how we should long an look forward unto it. It is a movie definitely worth of your time.
It is very inspiring yet God talks to me in a very personal way as the movie ended He whispers to me - "I AM HERE, I AM WITH YOU" and that very moment I cried and sobbed so hard because my heavenly Father is here, with me, he was never gone. I kneel down to my knees still weeping. I realized that I am restless and feeling down not that I am alone while everyone is out on a friday night nor having a hormonal imbalance but because I loss the thought of Him who is all the time was by my side. I realized that a moment, a day, an hour, even a single breath nor a second God doesn't want us to think that He leaves us.
God loves us and He will continue to reach out. He will use a movie, circumstances, people, or anything. He works magically for us to be back into His arms. For us to know that He is just right here.
I am loved. For once again my heavenly Father embraced me until I can feel, until I realized that he was there all along and until I knew that HE WAS ALL THAT I EVER WANTED.
I PRAISED HIM . . . WILL PRAISE HIM . . .AND WILL BE PRAISING HIM. FOR HE IS MY LOVE MY LORD, MY GOD AND MY SAVIOR!
There is no other place I wanted. He knows my heart. He knows what brings me joy and un-explainable happiness and peace. Right here, yes! right at His mighty arms.
This portrait was painted by Akiane Kramarik at the age of eight. She states that God spoke to her when she was four years old, encouraging her to paint and draw her visions. Which at the same time Colby Burpo (on the movie Heaven Is For Real) who had a near death experience and a visions of heaven when he was four years old agreed that this is the image of Christ that he saw.
Most of you are maybe familiar with an over sized
toblerone that has been popular recently or I should say during festive
season and yes it did reached into our cold storage. It takes the
whole household to finish and as of this moment it did, at last, for the
reason that I made something out of it. Toblerone Cheesecake. Toblerone
is my father's favorite chocolate and incorporating it into cream cheese
gives a different twist. He is not a food explorer but he did give my
toblerone cheesecake a try and he did like it. He wants me to bake Toblerone cheesecake again!
RECIPE
You Will Need:
200g digestive biscuits, finely crushed
90g unsalted butter melted
300g philadelphia cream cheese
300ml double cream(lightly whipped)
200g toblerone, melted
Directions:
Lightly grease a 8 inches springform cake tin or mousse ring with butter. Crushed the biscuits and add the melted butter. Mix till combined. Press the mixture into the prepared tin. Refrigerate while making the cheesecake mixture.
In a double broiler or using a bain-marie(water bath), melt the chocolate. Mixing continuously until the chocolate is smooth in texture.
In another bowl, mix the cream cheese until well combine and free from lumps. Do not over beat. Mix the chocolate mixture together.
Pour the mixture into a prepared biscuit base.
Smoothing out the surface evenly. Refrigerate for at least 5 hours or overnight.
De-mould and cut into 12 pieces. I sliced my cheesecake into 8 pieces as we are a big eater of sweets.
Wait for 8 -10 minutes before serving. Decorate as desire.
TIP: Proper slicing should be implemented (I did mine with a trembling hand). Using a long thin knife or flat edge cake knife. Souk the knife into a hot water allow it to heat and dry with a clean towel before slicing the cake. Repeat the procedure until you slice the whole cake. ENJOY!
Heya guys!! Its been a busy April. I'm just amazed how everything happen so fast and how much time flies each day! So I bit we really have to treasure each single day. No matter what our situation in life is .
HAPPINESS IS A MATTER OF PERSPECTIVE. LEARN TO LIVE. LIVE TO LOVE. THEY ARE NEW EACH. WE ARE BOUND TO BE THE BEST THAT WE CAN.
I am just happy with what comes into my life now. Things happen the way I wanted it to be but I keep on reminding my self that if it goes on the wrong way may I still have the courage to learn, to love and live on that situation. There is so much I learnt and still keep on learning, its not just academically but also in terms of family relationship, life and being more responsible. I'm working of beautifying not my appearance(which i did on my previous years) but on my inner self, my soul and personality because I think that what matters. People will gratify for the way you look but the way you have treated them with kind heart and gentleness will always remain in there memories forever. These includes imparting your knowledge and sharing what you have. I want to explore the deeper meaning of breath, the things that are unseen, beyond and essential.
I have something to inspire you all, I baked a very easy peanut butter cookies. To all the hard working Moms and ladies and guys who is trying to make there best in this busy world. If you want to bake something but hesitant as your schedule may not allow? This one is for you, very convenient and at the same time yummy. With very rich creamy peanut and butter taste plus its so handy that you can just grab 'em while running through the train station in the morning, a healthy snack for kids and a share for office-mates.
This cookies is just so easy to bake.You can do in less than 20 minutes . In just three step and pop, you got a freshly baked chewy cookies that you can grab on anywhere.
A peanut butter lover is always the best! Everyone can do no wrong with this recipe!
RECIPE
You will need:
1 cup Smooth Peanut Butter
1/2 cup brown sugar
2 Tbsp flour
1 large egg
Directions:
Heat oven oven to 325 F
Mix ingredients until blended.
Roll into 24 (1 inch) balls. Place 2 inch apart on a baking sheet. Flatten each, in criss-cross patter with tines of fork.
Bake 15 min. or until lightly browned. Cool on baking sheets for 5 min. Remove to wire racks; cool completely.
TIP: It is best to use a good quality peanut butter, I mixed it with chunky peanut for a crunchy taste. Do not over bake. Enjoy!
Its mango season! I always love mango and I consider it as one of my favorite tropical fruit. Its always been part of my family's meal and I have grown eating mango from raw to ripe.
Mangoes are generally sweet and it is widely used in cuisines specially in southeast Asia. In Philippines, unripe mango may be eaten with fish sauce (bagoong) or with a dash of salt. Dried strips of sweet, ripe mango are also popular and it is being exported internationally. Mangoes may be used to make juices, mango nectar, and as a flavoring and major ingredient in ice cream.
So to make the most of it, I have decided to bake a cupcake made up of mangoes. I used a regular cupcake recipe and I added mango as a main flavoring which is perfectly turned out moist and divine. The aroma of sweet mango can certainly smell even after it was baked. Its softness, fluffiness and distinct mango taste can make you even crave for more.
The thought of baking another mango dish comes up next.
Makes: 20-24 cupcakes
Prep Time: 30 minutes
Cooking Time: 18-20 minutes
You will need:
1 1/2 cups butter
1 1/4 cups brown sugar
6 medium eggs
1 teaspoon vanilla extract
1 tablespoon baking powder
3 cups cake flour
3/4 cup milk
2 large mangoes (pureed)
Directions:
Preheat oven to 350 C. Line 2 (12-cup) standard size muffin pans with chocolate liners. Set aside.
In the bowl of electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy.
Add eggs one at a time. Add vanilla extract, making sure to scrape bottom of the bowl with spatula.
Combine cake flour and baking powder in another bowl. Gradually add half of dry ingredients to the batter.
Add milk making sure to scrape the bottom and sides of the bowl. Add the rest of the flour mixture.
Puree the mango, makes up to 2 cups. Add 1 cup of the puree in the batter and mix until combined. Reserve the rest of the puree for the filling.
Fill the cupcake 2/3 full and pip the filling at the center of each cupcake. Bake in the preheated oven for 20 to 22 minutes or until a cake tester inserted at the center comes out clean.
Cook cupcakes completely on wire racks before frosting.
Tip: You can put a small slice of mango at the center of cupcake before baking and skip the frosting.
There is so much in my head that I want to put into action and that include keeping up this blog as you can see I haven't put any entry for a couple of months.
Baking for me is happiness, more if I share what I bake to my love ones. Its my pastime, my escape to stress and worries. Baking is a magic for me.
Honestly, I'm a newbie with no experience at all and never had a decent study. As I remember the last time my mom ask me to hold a whisk is when I was a preschooler. It was long ago and I'm very glad that oven is back in our life just recently, and since I have a free time I want to bake as much as I could specially on a very important occasion.
I am sharing with you my baking experience, blues, success and failures, fun and new discovery in baking. If you are a professional, your thoughts are highly appreciated. This is for you. To all baking enthusiast out there. To you who just want to learn how to bake. Come peep into my blog. Its free. You are very most welcome and somehow this CUPCAKE SENSATION can make your day even brighter! Enjoy!
These brownies prove that peanut butter and chocolate is the ultimate combination!
Makes 1 8x8 - inch square pan Prep Time 45 minutes to 1 hour Baking Time 30 to 35 minutes
You will need:
1 1/2 cups (190 grams) all-purpose flour
1/2 cup (60 grams) unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (112 grams) unsalted butter
1 1/4 cups and 2 tablespoons (275 grams) brown sugar
2/3 cup (180 grams) creamy peanut butter
2 large eggs
1 teaspoon vanilla extract
3 (42-grams) pack chilled Reese's peanut butter cups, diced into 16 pieces and refrigerated until ready to use
Directions:
Preheat oven to 350 F. Grease the pan. Prepare a pipping bag with a 1/4 inch hole; set aside.
Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a bowl. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and brown sugar in 3 minutes. Add peanut butter and continue to beat for another 5 minutes. Use a spatula to scrape down the sides of the bowl and beaters; mix well. Transfer 80 grams of this mixture to the prepared piping bag and set aside.
Add eggs one at a time to the remaining peanut butter mixture, beating 30 seconds on medium speed after each addition. Add vanilla extract.
Lower mixer speed to the lowest setting. Add the dry ingredients in three additions. Mix just until no dry streaks remain, but avoid over beating the mixture.
Pour butter into the pan. Smoothen the surface with a rubber spatula.
Pipe the reserved peanut butter mixture on top, making a continuous "U" shape winding up and down from left to right, including corners and edges to ensure even distribution. Evenly distribute the diced peanut butter cups on top.
Bake 30 to 35 minutes or just until the center is set but still moist. Test by inserting a toothpick in the center. If it comes out clean, the brownies are easy.
Let cool for about 20 minutes before cutting into squares.
TIP : Baking is an exact science, so you'll get the best result if you use a scale.
