Baked Chocolate Doughnuts With Assorted Nuts

Doughnuts and coffee are all time favourite for many. Be it for breakfast or for tea time, coffee and doughnuts are match made in heaven. As we all know doughnuts are high in calories yet, craving for doughnuts didn't stop anyone from enjoying this sweet delight.

Instead of deep frying my doughnuts, i baked them in batches and glazed them with chocolate. A little side of counting calories i guess. Soft and fluffy doughnuts baked into perfection frost with chocolate and sprinkle with chopped nuts. Semi sweet chocolate frosting works wonder to this delicious doughnuts. Baked chocolate doughnuts are here to satisfy sweet cravings for all day and night. Serve with hot cup of coffee and enjoy at your pleasure.

Ingredients

Doughnuts

1 2/3 cups all purpose flour
3/4 cup unsweetened cocoa powder
2 cups sugar
1 tsp baking soda
2 tsp baking powder
2 cups buttermilk
3/4 cup unsalted butter, softened
2 eggs,room temperature
1 tbsp vanilla extract
1 tsp salt

Frosting

3 tbsp cocoa powder
1 1/4 cup confectioners sugar
1 tbsp vanilla extract
4 tbsp milk
Pinch of salt

Toppings

1 cup chopped assorted nuts.pecan,almond slivers,walnuts,peanuts


Methods

For Doughnuts

Preheat oven at 325'F and spray a doughnut baking pan with cooking spray.

In medium bowl, sift together cocoa powder, all purpose flour,baking soda,baking powder and salt

Using a hand/stand mixer beat together butter,sugar and vanilla until fluffy. Beat eggs one at a time.

Add flour mixture and buttermilk. Using a spatula fold the ingredients until combined.

Scoop the batter into the prepared doughnut baking pan until 2/3 full and bake for 12-13 minutes. Remove from oven and cool on baking tray for 5-20 minutes.

For Frosting

Whisk together cocoa powder,confectioners sugar and salt. Whisk in vanilla extract and milk.

Dip the doughnuts into the chocolate frosting and place on the wire rack. Sprinkle with chopped nuts.

Ready to be served.

Walnut Biscotti

Biscotti also known as cantuccini, are Italian twice baked biscuits. They are usually dipped into coffee or hot chocolate and can be found at most of Italian coffee shops. They are usually made of almonds and baked into crispy cookies that goes well when dip into a cup of strong coffee.

I bought a packet of walnuts and decided to bake walnut biscotti. The toasted walnut in this biscotti add nuttyness to the oblong shaped biscuits. The twice baked process rendered a dry and crunchy cookies which makes it perfect to dip into my hot chocolate. I love the sounds of the cookie when i snap them into two that,s how crunch the cookies are...the way they should be. Every Italian nonn have their own version of baking biscotti be it with almonds,raisins,pistachio or even with chocolate. My walnut biscotti is a no frill easy and simple to make. I'm ending the post now as i need a big mug of hot chocolate to enjoy my delicious walnut biscotti...chow peeps

Ingredients

2 cups + 3 tbsp all purpose flour
3/4 cup chopped walnuts
3/4 cup granulated white sugar
1/4 cup butter,room temperature
1/2 tsp baking soda
1/2 tsp baking powder
2 large eggs,room temperature
1 tbsp vanilla extract
1/4 tsp salt

For The Egg Wash

1 egg white
1 tbsp water
2 tbsp granulated white sugar



Methods

Preheat oven at 350'F or 176'C. Line a baking tray with parchment paper. Keep aside.

In a large bowl, combine 2 cups flour,baking soda,baking powder,salt and chopped walnuts. Keep aside.

In another bowl, beat sugar and eggs on medium-high speed for about 2 minutes. Beat in butter and vanilla for another 1 minute.

Reduce speed to low and gradually, add the flour mixture. Scrape the sides of the bowl and beat until well mixed.

Lightly dust a clean working surface with flour and knead the dough. The dough will be sticky, sprinkle the remaining 3 tbsp flour and continue kneading. Shape the dough into 2 (8x2 inch) logs.

Place the logs 2-3 inches apart on the prepared baking tray and flatten the surface slightly . Combine egg white with water and brush over the log. Sprinkle with granulated white sugar.

Bake in a preheated oven for about 25-30 minutes. Remove from oven and cool for 10-15 minutes on baking tray.

Using a sharp knife, cut the logs diagonally into 1/2 inch slices. Arrange on baking tray and bake for 18-20 minutes on the same oven temperature until golden brown. Remove from oven and cool completely on wire rack.

Store in an airtight container.

Creamy Avocado And Calamata Olive Crostini

 Creamy avocado and calamata olive crostini is an ideal appetiser to serve to your guest. We all know the health benefit of avocado which is a great antioxidant and good for your hair and skin. I made it simple without adding too much of additional flavor just to retain the original flavor of the avocado. With simple seasoning of salt and pepper with drizzling of olive oil, you can have an absolutely creamy and delicious crostini.

This crostini are easy to make with ingredients we have in our everyday kitchen . I bought few avocados in the hypermarket, having to make this crostini in mind. Avocado tend to change colour once cut open to avoid them from browning, drizzle them with little lemon juice. I follow just one tip in buying avocados, if the avocado are firm to touch its good to purchase them. Made this healthy and flavorful crostini for breakfast by simply spread them on my toasted baguette slices and enjoyed the fresh flavor of avocado and calamata olive....it feels like Italy in every bite.

Ingredients

1 loaf of French baguette,sliced diagonally into 1/2' inch thick
2 ripe avocados
1/4 cup extra virgin olive oil
6-8 calamata olives, sliced
3 tbsp fresh lemon juice
1/4 tsp freshly ground black pepper
Salt to taste


Methods

In a bowl, using fork or potato masher, mashed the avocados.

Add olive oil,lemon juice and season with salt and pepper. Mix well to combine.

Turn oven to broil and toast the sliced bread for 1-2 minutes until lightly toasted.

Remove from oven and cool for 3-4 minutes.

Spread the toasted bread generously with the mashed avocado.

Top with sliced calamata olives.

Transfer to a serving plate and enjoy

Dark Chocolate Espresso Cupcakes

Rich and decadent chocolate cupcakes made rich with espresso. Strong coffee and chocolate in one dessert, that is what dark chocolate espresso cupcake are all about. This addictive espresso cupcakes is one of coffee lovers favourite dessert. Espresso can be easily replace with any good coffee.

I love the combination of coffee and chocolate in my dessert better still, it comes in a bite size individual cupcakes. Moist and chocolatey cupcakes dipped into strong espresso coffee ganache definitely a pleasure to enjoy on anytime of the day

Ingredients

For Cupcakes

2/3 cup all purpose flour
2/3 cup cocoa powder
3/4 cup granulated white sugar
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp espresso powder
1 egg
6 tbs vegetable oil
1/2 cup espresso coffee, room temperature
1 1/2 tsp vanilla extract

For Espresso Ganache

2 1/4 cup chocolate chips
5/8 cup espresso,room temperature
1/8 cup heavy cream


Methods

For The Cupcakes

Preheat oven at 350 'F or 176' C. Line a 12 cup muffin tin with cupcake liners.

In a large bowl, combine flour,espresso powder,cocoa powder,baking soda and salt.

In another bowl, whisk together oil,egg,sugar,vanilla and and espresso.

Add flour mixture into the egg mixture and fold in the batter until well incorporated.

Divide batter evenly into the prepared cupcake liners about 2/3 full.

Bake for 15-18 minutes. Remove from oven and cool completely on wire rack.


For The Chocolate Ganache

Add cream and the brewed espresso into a microwave safe bowl. Microwave for about 1 1/2 minutes.

Pour the mixture into chocolate chip and stir until chocolate chips melted completely and the mixture smooth and glossy.

Dip the cupcakes into the chocolate mixture. Repeat the process with the remaining cupcakes.

Garnish with sugar flowers.

Cranberry Citrus Iced Tea

Blazing heat in Malaysia reaching 37'C and too much to bear. The weather estimated to get worse and will continue until June. Drinking plenty of warm water are advisable to keep the heat in control. As each day passing by, everyone seeking for something cool and tasty to beat the heat. Cranberry citrus iced tea is one of the ideal choice to do so. Infused with the strong flavor of black tea and citrusy flavor of orange and lemon, the tea is one of my favourite iced tea. The sweet and tart dried cranberries compliments well the citrusy flavor of the tea. Make a big glass of this delightful tea and enjoy chilled on a sunny day.

Ingredients

1/4 cup lemon juice
1/2 cup orange juice
1 cup cranberry juice
2 cups water
2 black tea bags
1/2 cup granulated white sugar


Methods

In a pot boil water and add tea bags. Turn off the heat

Steep the tea bags for 6-8 minutes.

Remove tea bags and add lemon juice,cranberry juice,orange juice and sugar

Stir until sugar completely dissolve.

Refrigerate for an hour

Serve chill

Herb Butter Corn On The Cob

This herb butter corn on the cob are one of the frequently tried recepi in our home,whenever corn in the season. Herb butter recepi very simple and easy to prepare. This recepi can be made in advance and store in the fridge for up to 3-4 days. Simply remove from fridge and brush generously on the steamed corn. Herb butter can be serve on individual plate as a dipping alongside warm corn on cob as well.

Herb butter as it name suggests, bursting with the fresh flavors of aromatic herbs and buttery texture. This recepi will turn the ordinary corn on the cob to extraordinary in taste.

Ingredients

1/2 cup unsalted butter,room temperature
4 tsp chopped parsley
4 tsp chopped oregano
4 tsp chopped basil
1/4 tsp salt
1 tsp lemon zest


Methods

In a steamer, boil water and place the husk removed corn in a steamer.

Steam for 15 minutes and remove from steamer.

In a bowl, combine butter,chopped parsley,oregano,basil,salt and lemon zest.

Brush the prepared herb butter on the steamed corn generously.

Transfer to a serving plate and garnish with more chopped parsley

Pandan Crepe Stuffed With Coconut Filling

Pandan crepe stuffed with coconut filling are Malaysian favourite Nyonya dessert. You can find the pandan crepe in all the Nyonya desserts stalls and restaurants. This dessert known as kuih ketayap or kuih dadar a batter made of pandan/screwpine juice and filled with sweet coconut filling consists of freshly grated coconut and palm sugar.

Whenever i eat kuih ketayap i'll be bragging for more and more. I don't get tired of eating the light and sweet filling dessert. I learnt making this kuih ketayap from my mom. Mom used to make this delicious dessert as tea time snack, As a kid, we love her kuih ketayap especially spooning out few tablespoon of sweet coconut filling while in the making. The aroma of fresh pandan juice batter is simply irresistible and no food coluring used in preparing my batter. I used fresh pandan leaves juice for the batter if you don't have access to pandan leaves simply replace with green food colouring and pandan essence.

Ingredients

For The Crepes

1 cup all purpose flour
1/4 cup milk
1 egg, beaten
1 cup water
5-6 pandan/screwpine leaves
1 cup thick coconut milk
1 tsp melted butter
2-3 tbsp cooking oil
Pinch of salt


For The Fillings

2 cups freshly grated coconut
1 cup palm sugar,chopped
1 1/2 cup water
1 tsp screwpine/pandan essence or vanilla essence
Pinch of salt


Method

For The Crepe

Sift flour and salt together.

In a blender, blend screwpine leaves with 1 cup of water. Strain the juice and discard the waste.

In a bowl, combine flour mixture,beaten egg,melted butter,pandan essence,milk and screwpine/pandan juice.s

Mix well and add more water to achieve a thin consistency. Keep aside.

Slightly grease a non stick pan with a tablespoon cooking oil on medium heat.

Pour 1 small ladle of batter on the pan and swirl to make a thin crepe. Cook until the edges dry for about 1-2 minutes.

Flip the crepe to cook in the other side for another 1-2 minutes.

Transfer to a plate.


For Coconut Fillings

In a pan, over  a low heat add grated coconut,palm sugar.water,salt and pandan essence.

Stir well and simmer until the mixture thickens and dry.

Keep aside to cool.

Put 1 tablespoon of coconut filling to the centre of the crepe.

Gently fold the crepe starting from edges facing you into a spring roll.

Continue with the remaining crepe and filling.

Ready to serve.

Madras Filter Coffee

Coffee, world's most consume beverage. Madras filter coffee usually made in a special percolator made of stainless steel and serve in stainless steel tumbler. Finely ground good quality coffee powder is the best for making traditional Madras filter coffee. As the name suggests the aromatic coffee is the Madras speciality and every household in Madras know how to make a good cuppa of pipping frothy Madras Kaapi/coffee. South Indian Madras filter coffee are best to serve anytime of the day and i guarantee you'll enjoy a delicious and refreshing cuppa.

Ingredients

1 cup milk
1/4 cup coffee powder
1 cup water
Sugar to taste


Methods

Place the perforated cylinder cup on top lower removeable cup. Add coffee powder in the perforated cup.

Bring water to a rolling boil and pour over the coffee powder.

Place the press/umbrella over it , cover with lid and leave the concoction to drip slowly

Meanwhile, heat milk. Once the concoction dripped completely, remove the lower cup and add milk.

Stir with sugar and serve hot.


Note

• Perforated container is the special filter coffee stainless still utensil that comes with upper and bottom cylinder cups, an umbrella shaped central stem to press the coffee powder. To use, remove the lid and umbrella. Add the coffee powder, put back the umbrella and pour boiling water over the umbrella in the top container.

Open Face Scrambled Egg Sandwiches

Eggs are the most difficult ingredient to work with...be it scramble,poached or sunny side cooking with eggs requires a lot of skills. Open faced scrambled egg sandwich is our lazy Sunday breakfast. The girls love their runny,soft,moist eggs flavoured with mild rich and creamy cheddar cheese. The lightly toasted buttery bread add texture and flavor to the delicious egg mixture. The open faced sandwich is a good idea to feast your eyes on a weekend morning.

Ingredients

6 slices whole grain/white bread
5 large eggs
4 tbsp unsalted butter
1/3 tsp freshly cracked black pepper
3/4 cup grated mild cheddar cheese
1 tsp lemon juice
Salt to taste

For Garnishing

Fresh parsley


Methods

In a bowl, combine 3 tbsp butter and lemon juice. Stir well and spread on the bread slices. Toast the bread on a grill.

In a medium bowl, beat eggs, salt and cracked blacked pepper. Melt the remaining 1 tbsp butter in a non stick pan over a medium heat. Pour the egg mixture and as then egg begin to set, gently fold the semi cooked eggs using a spatula. Repeat until eggs are combined but still runny. Add grated cheddar cheese and gently stir to combine. Remove from heat.

Divide the scrambled egg evenly over the toast bread  and garnish with fresh parsley.


Notes

• I toasted the bread in a non stick frying pan over a medium heat until golden.

• You can replace cheddar with feta,parmesan or mozzarella cheese

• Do not over cooked the eggs, the eggs shall be a little runny

Fig And Goat Cheese Tart

When i saw fresh,ripened figs on the supermarket shelves...i jumped with joy. Fresh figs are rare in Malaysian market thus whenever i could get them, i make sure to bring back few pints home. I have been bookmarking a simple goat cheese and fresh fig recipe for months since, i hardly come across of fresh figs this recipe taken a backseat  and with few pints of fresh figs on hand, I'm ready to whip up the long waited recipe.

I used a short cut way with my pie dough. Instead of making a pie dough all by myself, i opted for frozen puff pastry(something that i always have in my freezer). The flaky buttery puff pastry paired with  creamy and rich goat cheese filling are indeed heavenly. The honey added, lightly sweetened the filling and the fragrance of the chopped rosemary goes a long way in this mouth watering tart. You can use the same recipe and replace figs, with raspberry,strawberry,peaches or plums.

Ingredients

1 sheet frozen puff pastry,thawed
1/4 cup honey
6 fresh figs, stemmed and cut lenghtwise
4 oz fresh goat cheese,softened
1 tsp rosemary,chopped
Pinch of salt
All purpose flour for dusting


Methods

Preheat oven at 475'F or 246'C . Lightly grease a 8 inch round pie pan. Keep aside.

Flour a clean working surface and rolled out the puff pastry to 10 inch round. Gently, place the dough onto the prepared pie pan. Tuck to the dough neatly onto the pan and trimmed edges. Prick all over the puff pastry with fork.

Bake for about 8-10 minutes. Remove from oven and col on wire rack to cool completely.

For The Filling

In a medium bowl, combine the goat cheese, chopped rosemary,salt and honey. Mix well.

Pour the filling into the baked pastry and gently spread them to cover the edges.

Arrange the figs on top and bake bake for another 7-8 minutes until the edges golden.

Remove from oven and cool on wire rack for 15-20 minutes.

Cut into slices and enjoy.


Notes

• Make sure the baked pastry completely cool before pouring in the filling. This is to avoid from the hot pastry from becoming soggy.

Chocolate Raspberry Bread Pudding

Bread is what you can find in my little kitchen everyday. My younger daughter love to have her bread everyday without fail thus, mom have to keep stock to satisfy her little appetite. I was thinking to give a little twist to the classic bread pudding recipe and came up with chocolate raspberry bread pudding. I bought 2 pints of fresh raspberries and popped some into this humble bread pudding.

For the very best bread pudding always use day old or stale bread. I cut few chunks of stale bread and made a creamy custard to soak the bread chunks evenly. Decided to dump in a handful fresh raspberries into the mixture for that sweet and tart flavour. Rich chocolate swirl on every bite, was indeed heavenly delicious. Homemade rich chocolate sauce drizzled over the baked bread pudding and top with fresh vibrant red raspberries. An absolutely feast for eyes as well as for tummy.

Ingredients

1 loaf of stale baguet, cut into bite sized chunks
3 large egg
2 cups full cream milk
1 cup granulated white sugar
1 cup heavy cream
1/2 cup light brown sugar
1/2 cup semi sweet chocolate chips
1 1/2 tsp vanilla extract
4 tbsp unsalted butter, melted
1 pint fresh raspberries


For Chocolate Sauce

3/4 cup semi sweet chocolate chips
1/2 cup heavy cream
1 tbsp unsalted butter

Methods

Preheat oven to 350'F or 176'C. Lightly butter 6 medium sized ramekins and set aside.

In a large bowl, beat brown sugar,granulated white sugar,eggs,melted butter and vanilla extract. Stir in the milk and heavy cream.

Add the bread chunks and mix well until all the bread chunks are well coated with the custard. Let them mixture sit for 5-10 minutes.

Stir in the chocolate chips and fresh raspberries. Divide the mixture evenly to the prepared ramekins.

Bake for 35-40 minutes or until the bread pudding slightly browned on the top. Cool on wire rack.

For Chocolate Sauce

In a medium bowl, add butter and cream and heat over a medium flame.

Add chocolate chips and stir until completely dissolved and the sauce turns smooth.

Pour the chocolate sauce on the baked bread pudding and top with more fresh raspberries.

Enjoy warm