Tag: baking

Spiced Nutella-stuffed Matcha Baked Doughnuts

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The longest flight cannot deter me from the baking buzz. Oh, sweet, unfailing kitchen and oven!

All at once, 2015 is behind my shoulder, at the top of my head, and heavy in my heart. As I was scrolling through my old posts and reading my personal diary, I realised how important and special this little place has become to me– never did I think it would grow into such a shrine of my passion. I’ve sometimes blurred the line between personal thought (which explains the existence of my diary, something I’ve kept for 10 years and counting!) and just rambling on about cake and anything to do with sugar, but I’ve learnt to embrace that once in a while, and it’s only enhanced my excitement over writing about anything in general. With a long, hard year ahead, I’m determined to keep it close, despite all the work I know I will face during the long run.

I don’t think this post would be complete without a little more on the main inspiration behind this recipe– Japan!

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Amazing food, small kitsch gadgets, overwhelming magnanimity. If there’s a country that’s got tourism down pat, it’s the Land of the Rising Sun. Oh, and not forgetting heated toilet seats. Really. That’s always a plus.

Afterwards– a solid, foreign calm. Back to the heat, the familiarity of my favourite tiny island, though admittedly, and as a friend put it so well, it feels so weird not to be held accountable for anything anymore, then suddenly be thrust into the routine of family fun. It does require some getting used to.

The taste of Japanese food after a good 3 months without the stuff was almost a spiritual experience. Just imagine– the freshest uni possible (mildly rough texture that gives way to buttery insides, mmph), slippery, thick slices of fresh pink otoro (fatty tuna), and of course… green tea.

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Green tea kit kat, green tea mochi, green tea… everything, really. We came across so many different varieties of matcha (the finely ground powder of specially grown green tea) chocolates, in other words the main inspiration for the final product:

fluffy matcha baked doughnuts, stuffed with nutella and covered in a matcha glaze.

You see it, I see it. It’s got all the goods, and anything stuffed with chocolate/hazelnut chocolate spread is a win. Based off my previous recipe for maple bacon doughnuts (I implore you to try these at some point in your life as well), the results were lush– fluffy, cake-like doughnut base, a slight twang of sponge in there, gooey nutella in the middle, and a glaze that speaks loudly of matcha instead of simply being a sugar overload.

The addition of spice is simply my excuse for not being around during Christmas do indulge in the usual Christmas baking routine, but it adds another level of flavour that propels this simple recipe to something that much more festive. By all means, leave the spices out if you prefer a more straightforward chocolate-matcha pairing.There’s something about the pairing of the mild bitterness present in all that matcha, and rich milky hazelnut chocolate that’s unbeatable on a Sunday afternoon, coffee and book in hand. Right, let’s do this.

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Spiced Nutella-stuffed Matcha Baked Doughnuts (makes 6 doughnuts)

Ingredients

For the doughnuts:

125g (1 cup) all-purpose flour

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp ground cinnamon

1/4 tsp nutmeg

1 1/2 tsp matcha powder

75g (1/3 cup) white sugar

1 egg

1/2 tsp vanilla extract

120ml (1/2 cup) buttermilk

28g (2 tbsp) unsalted, melted butter

~1/3 jar of nutella/melted dark chocolate (the quantity is up to you)

 

For the matcha glaze:

115g icing sugar

1 tsp matcha powder

2 1/2 tbsp whole milk

 

Directions

Preheat your oven to 177C and grease a doughnut pan. In a medium bowl, whisk together the flour, baking powder, baking soda, spices, matcha powder and sugar. In a separate bowl, whisk together the egg, melted butter, milk and vanilla extract. (tip: it helps to have all your ingredient at room temperature for even, stress-free mixing). Tip your dry mix into the wet mix and mix together with a wooden spoon or spatula until everything is well combined.

Take a tablespoon of batter and place at the bottom of a doughnut mold, spreading so it coats the bottom (you don’t want too many chocolate leaks) and goes about halfway up the side. Using two teaspoons or a piping bag (or use a small ziploc bag with the tip cut off), line the middle of each doughnut with nutella/any chocolate spread or even melted chocolate. Do this 6 times for 6 doughnuts, then place the molds in the preheated oven and bake for exactly 8 minutes. I find that the shape and size of the doughnuts are perfect if you fill the molds 3/4 of the way with batter, rather than all the way. Once you take them out of the oven, the doughnuts will feel soft and tender to the touch, with a gentle rise and the gentlest browning on top. Leave them to cool on a cooling rack while you make the icing (thankfully, it doesn’t take long).

For that, simply whisk together the icing ingredients and set aside to use once the doughnuts are cool, else it will melt everywhere. After 10 minutes, remove the doughnuts from their molds,and dip one side into the bowl containing the matcha icing, then place right way up again on the cooling rack to let any excess icing drip down the sides.

Eat right away, or store in an airtight container and keep at room temperature for 1-2 days, or the fridge for up to 4 days. The sooner, the better!

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Lemon Yoghurt Bars (classic, fast, easy)

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Sweet, tangy, gooey lemon yogurt bars with a dense and buttery base. 

I’ve said it before and I’ll say it again– nothing gets me like a good lemon dessert. Lemon bars in particular are my absolute favourite. I’d say lemon meringue pie too, but that does require the extra meringue component, and if you so wish for some lemony satisfaction at any point of time during the week, these do the trick in a wink without requiring you to whip out any fancy kitchen gadget.

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Adapted from The Hummingbird Bakery’s cookbook, so kindly purchased by my friend as a birthday present, I couldn’t resist trying these guys out. The recipe looked much to easy to pass up, and there’s never a time I’m not in the mood for lemon bars. With too much yoghurt on hand, I decided no harm would be done if a minor twist was made. Worth it, to say the least. The yoghurt adds a mild creaminess to the body of the lemon bars without subtracting any tang or sharpness.

Crust? Easy. Forget blind-baking and the works.

Filling? 2 minutes max, after weighing some 200g of sugar and squeezing a lemon, I guess. Zilch effort.

Term is winding down, coming to an end. There’s always so much to do here, and see, and enjoy. Friday night shenanigans balance all work-related stress and unrelenting fear of missing out or not knowing enough content. Despite the roller coaster, I must say that there are always the constants that get me through. Morning routines, cup of black in my hand, the oven hum, people with the brightest and most interesting personalities, House of Cards (which I just started and can’t get enough of)…. Missing home is a secondary emotion. Christmas and family and home are calling, but this already feels somewhat like home.

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Lemon Yoghurt Bars (makes 16-20 evenly-sized rectangular bars, adapted from The Hummingbird Bakery cookbook)

Ingredients

For the base: 

290g all-purpose plain flour

70g icing sugar

large pinch salt

220g unsalted butter, melted

 

For the filling:

200g white caster sugar

3 eggs

4 heaped tablespoons plain yoghurt (greek works fine too)

120ml (slightly less than half a cup) freshly squeezed lemon juice

half teaspoon vanilla extract

 

Directions

Preheat your oven to 170C (325F) and grease a 9×9-inch square pan.

Mix all ingredients for the base in a large bowl and press into the bottom of the pan– take your time here for it’s a bit sticky, but it gets easier after all the gloop actually unsticks from between your fingers. Bake for 20 minutes. In another bowl, whisk together the ingredients for the filling. Pour into the half-baked crust and bake another 15 minutes (at the same temperature, leave the oven on when you’re pouring in the filling). Once baked, leave to cool completely. You may place in the fridge to cool faster, but the bars will set up fine after an hour or so even at room temperature.

Cut into even bars and serve!

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Chocolate Caramel Nougat Tart

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Sweet shortcrust pastry filled with dark and milk chocolate, melted chocolate nut bars, caramel, topped with chopped pecans and peanuts

There’s little space for mistake(s) when it comes to food pairings made for each other. Rich, dark chocolate filling, chewy bits of nougat, the occasional crunch, smooth caramel. Contemplating the meaning of life earlier on this week whilst scavenging my brain for some coherent essay material, I knew I needed to make something sweet, and good, soon. The brain needs glucose, after all.

Magic results lie in the temperature of your butter (cold cold cold, please), and the speediness of all the hand work involved. It all seems a bit of a hassle at first, but I encountered nothing more therapeutic the past week. The movement of my hands in a bowl, rubbing butter into flour and salt and the works is like a welcome slowing down of all the motions you’re forced to go through in life. If you just take an hour out for yourself, make something, have a cup of coffee, or even just think about nothing, everything around you, everything you experience, becomes brighter and more beautiful. I’d hate to sound too much of a yogi because I’m no more the wiser, but the truth only came with experience.

Also, you’re probably wondering why there’s one picture in this entire blog post. Now I know as a blogger one is obligated, expected to take a million photos of the entire process, for the reader’s pleasure and benefit. It’s true, I know, but having hall-mates all around means the lifespan of anything baked (especially with chocolate) is circa half an hour, if not just a little less.

It was too delicious for too many shots. The waiting had to wait. I’ll leave it at that, and hopefully the next time I won’t disappoint.

 

Chocolate caramel tart (makes one 9-inch tart)

Ingredients

For the crust: ingredients may be found here, minus the black sesame powder

70g dark chocolate, broken up into large chunks

60g milk chocolate, broken into large chunks

one large chocolate nut candy nougat bar (Snickers works well), or substitute with 10g more milk chocolate and a handful of chopped peanuts  (though you won’t get the bits of sticky nougat this way)

14g (1 tbsp) unsalted butter

50g (around 1/3 cup) chopped pecans and peanuts (optional)

For the salted caramel: ingredients and procedure may be found here. You will need 80ml (1/3 cup) of the stuff.

 

Directions

Prepare pie crust as stated in aforementioned recipe. At the bit where it says ‘preheat the oven and cover with aluminium foil’ preceding the blind bake, don’t! Just bake it normally, then remove once done and let cool, during which time you can prepare the other components. Prepare salted caramel and let cool for a half hour, so it solidifies just a little.

In a medium microwave-safe bowl, melt together both types of chocolate, butter and the chocolate bar in 30-second intervals, until everything has nicely melted together. There will be a few sticky bits if you’re using a Snickers bar  thanks to the nougat, but that’s what makes it all the more pleasurable. Into the cooled tart crust, pour in the salted caramel and spread into an even layer. Then pour in the chocolate mixture, and sprinkle chopped pecans and peanuts around the edges (optional). This tart need not set in the fridge, but leave to set and stiffen more at room temperature for at least half an hour. Cut using a sharp knife, wiping with a wet towel between each slice.

Serve on its own or with whipped cream and more chopped nuts.

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10-minute Chocolate Brownies with Chocolate Peanut Butter Caramel Frosting

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Look down at my boots. The wind gets through even those. Tights? Never thick enough. But thank God for Barbours. It’s getting colder… And colder. Despite the bitter air and occasional drizzle that somehow makes the situation 5 times worse, I’m embracing the sudden transition into proper fall here in the UK. Couldn’t believe it when a friend posted a video of soft snow right outside her window, here in South Kensington. It’s happening!

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The cold means more warm chocolate somethings, topped with chocolate caramel peanut butter frosting. Chocolate anythings. Some days just demand brownies, and only brownies. The first time I made this and followed the initial recipe, the whole 20 minutes made it much too dry for my liking, so I adjusted proportions and timing. Lo and behold, everything was gooey and beautiful in less than 10. The excitement was too much. Too much.

You need that rich goo. A dark, deep, intense pleasure. If I want a good, fudgy brownie that’s chewy around the edges, my go-to recipe is right here, so I implore you to check that out as well; it’s just as simple and almost as quick. This is more a mix between a gooey mud pie and dense cake, but the change is welcome and delicious. Topped with caramel peanut buttery goodness, it really doesn’t get much better than this. What do I love so much about this recipe?

  1. It takes 10 minutes. And in my case, just 7, because sometimes miracles happen.
  2. You can use either natural or processed peanut butter (crunchy, if you may) without any disastrous consequence.
  3. You won’t stop licking and picking.

 

Chocolate Brownies with Chocolate Peanut Butter Caramel Frosting (adapted from Sorted Food’s Swedish Chocolate Brownie recipe- serves 9-12)

Ingredients

For the brownies:

110g (half cup) salted, melted butter (or use unsalted, and add a pinch of salt into wet ingredients later)

200g white caster sugar

2 eggs

130g plain, all-purpose flour

1 tsp vanilla extract

55g cocoa powder

40g dark chocolate, melted in a microwave in 30-second bursts

 

For the frosting:

90g ( slightly more than 1/4 cup) chunky/smooth peanut butter; natural peanut butter works perfectly here as well, just make sure it’s properly mixed through

50 dark chocolate chunks, melted in a microwave

75ml (1/4 cup) caramel sauce, store-bought or homemade

 

Directions

Preheat your oven to 180C (350F) and grease a square/round 23cm baking pan. In a bowl and with a whisk, mix together the melted butter, sugar, melted dark chocolate and vanilla extract. Add the salt here if you used unsalted butter. Whisk in the eggs and cocoa powder, and continue whisking until the mixture is visibly and texturally stickier and glossier. At this point, add the flour and mix until everything is just combined. Pop the pan into the oven and bake for 7-10 minutes. Whilst it’s baking, mix together the frosting ingredients. You need a fork and self-trust (that you won’t finish the whole bowl before the brownies are even out).

Check the brownies at 7 minutes- there should still be a slight wobble in the middle. Remove from the oven and let cool for a half hour before frosting. Cut into as many squares as you want, then eat and be happy.

 

 

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Pumpkin Pecan Chocolate Chip Muffins

This is a special dedication to the one and only Emily Olivia Tapp, AKA the girl I’ve been meaning to see for more than a year…? Or a sister-like figure who’s finally on the same continent as me. Blessings are real.

As we sat in Mildred’s in Soho consuming all sorts of outrageously delicious vegan fare (cue sweet potato fries, roasted cauliflower!!, colourful salads and a pretty memorable apple crumble), it suddenly occurred to me just how long it’s been since I’ve seen her, or since I’ve written her a letter, for that matter.  But next to Em, it felt as if not much time has passed between us. In the middle of a million lectures, lab reports and walking everywhere all the time, Tuesday night was peace. Peace and Happy.

So, pumpkin. With chocolate, granola, and pecans. Everything lovingly encased in a golden batter, speckles of everything in each bite. Not a particularly daring experiment, but armed with a new baking pan, cupcake liners and instinct, I did my best. The rooty, earthy pumpkin marries well with the chocolate, and who doesn’t love gooey hot chocolate pockets in the middle of a warm, fluffy muffin?

Pumpkin Pecan Chocolate Chip Muffins (makes 6 muffins)

Ingredients

95g (3/4 cup) (95g) plain all-purpose flour

100g (1/2 cup) white sugar

120g (1/2 cup) pumpkin puree

1 tsp baking powder

1/4 tsp baking soda

pinch salt

1 tbsp ground cinnamon

1/2 tsp vanilla extract

30ml (1/8 cup) vegetable oil

1 egg

1 tbsp whole milk

1/4 cup granola or rolled oats

45g (around 1/3 cup) chopped chocolate

30g (around 1/4 cup) chopped pecans

Directions

Preheat your oven to 180C. In a medium bowl, mix together all the dry ingredients, except for the last 3 (chocolate, pecans and oats/granola). In a larger bowl, mix together all the wet ingredients– egg, oil, pumpkin, milk and vanilla. Mix in the dry ingredients, and just before everything is incorporated, mix in the remaining 3 ingredients. You really only need 2 clean bowls and a wooden spoon for this entire process!

Divide the batter amongst 6 cupcake liners (double the recipe of you want of course), then bake for 25-27 minutes (mine took 25) in the preheated oven. Let cool once finished baking and tuck in. Any uneaten ones can be stored at room temperature for a couple of days, or in the freezer for however long you want.

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