fudgy & cakey brownies

i decided to make a batch of yummo brownies for my little sister's school fete! i remembered back in my primary school days, my sister & i would always wish our mum could make something to bring to the school fete .. but it never came true! so now im made these brownies, my little sister can feel special and proud =D

not only were these crowd pleasers at the fete, but at home too!! my aunty couldnt stop eating them! they are one fantastic recipe!!!! give it a go! ive never eatten brownies, i thought it was actually delicioussssssss~ its one of those fudgy AND cakey brownies *thumbs up*

i was doing some research .. and came to the conclusion that 'the baked brownie' had so many reviews - so i thought id give it a shot! perfection!

The Baked Brownie adapted from Baked: New Frontiers in Baking LVL☆☆

Ingredients:

• 1 1/4 c all-purpose flour
• 1 tsp salt
• 2 T dark unsweetened cocoa powder
• *3 oz 60% cacao chocolate, chopped coarsely (seriously if u want all these! u can jus use 1!)
• 6 oz 70 % cacao chocolate, chopped coarsely
• 2 oz 85% cacao chocolate, chopped coarsely
• 1 c unsalted butter, cut into 1 inch pieces
• 1 tsp instant espresso powder
• 1 1/2 c granulated sugar
• 1/2 c packed light brown sugar
• 5 large room temperature eggs
• 2 tsp pure vanilla extract

Method:

• Butter or spray a 9X13 inch glass baking dish or light-colored metal baking pan, set aside.
• Fill a medium-sized saucepan halfway and bring to a simmer over moderate heat.
• In a large, heatproof bowl, combine chocolate, espresso powder, and butter, stirring occasionally.
• Whisk flour, cocoa powder, and salt in a small mixing bowl. Set aside.
• When chocolate mixture is melted and smooth, turn off the burner but leave the bowl over the water.
• Add sugars to the chocolate, and whisk to combine. Remove bowl from water.
• Add 3 of the eggs, whisk until just combined.
• Add the remaining eggs and whisk, just until combined.
• Add the vanilla and whisk gently, being very careful not to overmix.
• Sprinkle flour mixture over the batter and use a spatula (not the whisk) to fold the flour into the mixture, stopping when you see a few remaining bits of flour mixture.
• Bake for 25-30 minutes total, rotating pan after 15 minutes. Be careful not to overbake.

scottish shortbread

there has been a request for this recipe. its another lovely recipe. this shortbread is so soft + delicate that it literally can melt in your mouth! the key to making a good shortbread is not to over-beat the ingredients because you want to keep it a crumby consistency.

scottish shortbread LVL☆

(this recipe will make 1.6kg of dough. you can make 75%, 50% or 30% of it if you like!)

ingredients:

• 400g unsalted butter
• 160g castor sugar
• 200g ground rice (rice flour)
  
• pinch of salt
  
• 400g plain flour
  

Method:

• blend butter + sugar to combine. do not aerate or cream it.
• add rice flour, plain flour and salt
• crumbs will form. this is not a worry. simply press the dough together manually.
• chill prior to use.
• bake 160C - 40-50mins pale in colour.
• dust with icing sugar or serve with jam!
  
  

flourless chocolate cake

flourless chocolate cake LVL☆☆

ingredients:

• 120g unsalted butter
• 150g dark chocolate
• 80g brown sugar
• 200g egg (4), seperated
• 140g almond meal, lightly roasted
• 100g caster sugar

Method:

• melt butter over bainmarie
• add chocolate
• remove from heat
• add brown sugar
• stir in egg yolks once choco-butter mix is cooled
• whisk egg white to soft peaks, add caster sugar till smooth
• fold 1/3 egg white into choco-buter base
• gently fold almond meal
• fold remaining egg white through
• place into molds
  
• bake 160C - 45mins

i found these will collapse a little so if your using molds, fill them alittle more than 3/4 full :]

mini orange cake

orange cake LVL☆☆

ingredients:

• 125g orange puree (1 orange)
  
• 70g unsalted butter
• 80g egg yolk (4)
• 50g caster sugar
• 150g egg white (5)
• 125g blanched almond meal, lightly roasted
• 20g besan flour
• 50g caster sugar
  

Syrup:

• 200ml orange juice
• 75g sugar
  

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Method:

• Poach whole orange for 1hr (make sure the orange is completely covered by water)
• Cool and puree
• melt butter and stir in puree
• whisk egg yolks and sugar till pale
• combine yolks and orange mix
• whisk egg whites + sugar
• combine almond meal + besan flour
• fold 1/3 egg white, add almond meal + besan flour mixture
• alternate and continue the process till combined ( do not over fold mixture)
• bake 170C - 45mins
• cool. drizzle or soak cake with orange syrup before serving!
  

Raspberry Jelly

update!!

hey guys!!!!! sorry abt the major delay! ive been so busy the past few weeks that im finally able to sit here and update alittle! so im jus gonna plop all these photos on now =P

want to hear some awesome news? i got offered a chef patisserie position @ becoz restaurant. it has such a wonderful little atmosphere to it. the food is organic which i love about it! everyone is so nice & friendly :] im very lucky to have gotten this opportunity! im happy to learn new things for the long-run. hopefully i'll be able to create&plate some of my mine desserts very soon (*fingers crossed*) ! im excited!! heehee!!

life is beginning its new journey ^________^ we gotta all start somewhere right! hopefully i'll be able to open up my little shop in 2yrs!!!!!!!! **goal** T_______T

ive been working on a new .com.au for my lovely sutsa. so pls be patient and stay tuned when i launch it!! im trying to work on it as much as i can!!! =D weeeee!

STAGE FOUR WEEK THREE


parfait w vanilla bean&kirsch (it wasnt set long enough, so it looks alittle sloppy!)

fruit&nut meringue torte w creme chantilly

STAGE FOUR WEEK TWO

spinich & salmon quiche tartlets (AWESOMEEEEEEEE)

danish & puff pastry - horseshoe, vol de vents, palmiers, cream horns

hazelnut filled corinthians

apple tart

enjoy the sunshine everybody!! got a big project comin up soon!!!! gotta start preparing for it! XD

lemon brulee tarts ♥

new stage. new things to learn & make! well basically we have made most of these things already! -_____________- we have a big dessert buffet to do in week 8!!! im soooooo looking forward to that!!!!! gonna be exciting!!!!!! :] :]

so these are little lemon brulee tartlets. give em a go! nice snack! :]


lemon brulee tartlets LVL☆☆☆

first you will need to make the short sweet pastry.

Ingredients:

200g unsalted butter

100g caster sugar

50g egg

300g plain flourPinch of salt

Method:

• Cream butter + sugar
• Add egg
• Fold flour and salt
• forms a sticky dough – wrap + chill prior to use.

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lemon brulee

Ingredients:

• 150g egg
• 120g castor sugar
• 1.5 lemon zest
• 100ml lemon juice
• 175ml cream

Method:

• Combine egg, sugar + zest and whisk gently
• Add strained lemon juice slowly
• Add cream n mix until combined
• Set aside till use
• Heat oven 160⁰C
• Blind-bake tartshells.
• Pour lemon filling into prepared case
• Cook for 50-60mins (it could be less than this depending on your oven. don't let it overcook as the pastry will be too dark or the brulee will be too stiff. look for a nice light golden colour and the brulee should just be set at the top.)
  
  

fruit tarts~ i can't assemble fruit tarts.. grrr! they do my head in!!!!! hahahaha!!! =( its basically the sweet pastry filled with creme patisserie ;]

catchup class stage two*

palmiers ( they look like those asian butterfly biscuits!)

gateau st honore - not my choice of cake! its got layers of diplomat cream, choux pastry, genoise, biscuit.. XD too much for my liking! XD

and good old aussie pavolia :]

happy 21st birthday lisha ♥

wanna give another shoutout to lisha chen:

♥♥♥♥♥ HAPPY 21st BIRTHDAY ^____________^ ♥♥♥♥♥

another attempt at making a chanel bag for my best-friend's 21st :] the cake turned out alittle FAT. but fed everyone well so that was ok XD the vanilla sponge turned out alittle dry for some reason so that was disappointing for me!!!! grrrrrr! at least the chocolate part and the hazelnut buttercream made it taste better =D was a great night!! everything turned out perfect :]

like i said, sorry i cant afford a REAL one of these babies for you now, but this is close enough =P