Wednesday, February 4, 2009


Moom's Chocolate Chip Biscuits


2 cups of plain flour
1/2 teaspoon baking soda
1/2 teaspoon salt
85g butter, melted
1 cup brown sugar
1/4 cup white sugar
1 teaspoon vanilla essence
1 egg
1-1.5 cups chocolate chips


Preheat oven to 170 C
Sift together the flour, baking soda and salt.
Mix together the cooled melted butter with the sugars, beat in the vanilla and egg.
Mix in the sifted ingredients and the chocolate chips.
Place large spoonfuls of dough on greased trays and bake for 15 minutes.
Cool on baking trays and then transfers to a wire rack.

Apple Pie: recipe


4 cups apples, cored, peeled & diced
2/3 cup sugar
2 tablespoons flour
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons whole milk
2 tablespoons butter
pastry for 2 pie crusts


Preheat oven to 400 degrees F.
Roll out 1 pie crust and place in a pie dish. Combine apples, sugar, flour, and spices in a large bowl. Put the apple mixture in the pie dish. Dot the top with the butter and drizzle with milk. Top with the second pie crust.
Bake for 50-60 minutes, until the crust is golden.
Makes 12 lemon strawberry cupcakes.

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1/4 cup brown sugar, packed
4 ounces white chocolate, melted
1/3 cup oil
1 cup full fat coconut milk
2 teaspoons vanilla extract
1 teaspoon finely grated lemon zest
1 teaspoon lemon juice

2 ounces of fresh strawberries
1/2 cup granulated sugar
2 large egg whites
6 ounces unsalted butter, at room temperature
2 tablespoons lemon juice (approximately 1 large lemon)
1/2 teaspoon pure vanilla extract

Preheat oven to 350˚F.

In a large bowl, sift together flour, baking powder, baking soda, and salt. Add sugar and brown sugar and mix. Slowly mix together melted chocolate and oil. Whisk together coconut milk, lemon zest, lemon juice, and vanilla. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until relatively smooth. Fill cupcake liners with a scant 1/4 cup of batter (should be just under 2/3 of the way full). Bake for 20-25 minutes or until golden, and toothpick inserted in the center comes out clean. Transfer to cooling rack and allow to cool completely.

To make frosting, first wash and hull strawberries and toss them into a food processor. Puree strawberries and set aside.

Add sugar and egg whites into a mixer bowl or another large heatproof bowl, fit the bowl over a plan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like shiny marshmallow cream. Remove the bowl from the heat.

Using the whisk attachment on a stand mixer or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes.

Switch to the paddle attachment if you have one, and add the butter a tablespoon at a time, beating until smooth. Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes. Don’t freak out if your buttercream curdles or separates, keep beating and it will come together again.

Once the buttercream is thick and smooth, gradually beat in the lemon juice on medium speed, waiting until each addition is absorbed before adding more, and then the vanilla. By this point you should have a shiny smooth, velvety, pristine white buttercream. You can stop at this point if you want to stick with lemon buttercream. For strawberry buttercream, gradually add in strawberry puree, beating on medium speed until well incorporated. Spread all over the cupcake delights.


1 comment:

Aaron said...

procrastibating... I didn't get to try the pie, looks yum... can there be a recipe section in your essay?