Croissants for Daring Bakers

The Daring Bakers go retro this month! Thanks to one of our very talented non-blogging members, Sarah, the Daring Bakers were challenged to make Croissants using a recipe from the Queen of French Cooking, none other than Julia Child!

Immediately my thoughts went back to my time in Switzerland where these deliciously flakey and addicting treats were abundant. I remember during brunch time on the weekends where the school’s buffet offered a basket full of mini croissants and pain des chocolats.

So I was quite excited as I’ve been wanting to conquer my fear of yeast.

Unfortunately, the results weren’t very good. I made the recipe four times but wasn’t totally happy with the results. I don’t blame the recipe because plenty of others have had success with it and it is Julia Child’s. Perhaps it’s my lack of experience in making breads, yeast, kneading or other conditions.

First try, with melted chocolate and crushed hazelnuts

The first two tries, the yeast was dead. I took a gamble and tried to proceed which of course resulted to the doughs not rising and therefore quite heavy after baking. The third try was better after buying new yeast, proofed it before using and it resulted in better, flaky and lighter texture but the center still had a raw feeling. The fourth and last try (which I forgot to take a picture of), I used active dry yeast instead of instant and I was excited since the dough was rising very well but after baking, the results were similar to the third try, but with less flaky dough. Really weird. Another thing was that I never was able to get 12 croissants but only 8.

2nd attempt

Third attempt

But anyhow, despite the unsuccessful tries this hasn’t turned me off baking breads since I LOVE eating bread and would love to one day be able to bake plenty of them. By the way, Nutella is love. I placed some inside/on the croissants and it was just heavenly.

Banana Crumb Muffins with Chocolate

 

I just noticed that it seems like every post I have contains chocolate. Can’t help it that I love chocolate AND I am living in the land of chocolate ;)

So this time, I made some Banana Crumb Muffins avec chocolat!

I bought some bananas last week and waited for them to ripen up before using them. The result is this super DELICIOUS, soft and moist muffins with a crunchy top from the crumble. Add the chocolate and you’re in heaven! ;)

Banana Crumb Muffins with Chocolate
from allrecipes.com

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar (I reduced the amount to 1/2 cup)
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar (I used white since I didn’t have any brown sugar in the house)
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
1/2 cup (or more ;]) chopped chocolate (I used milk chocolate)

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
  2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Add chocolate. Spoon batter into prepared muffin cups.
  3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
  4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Made me some doughnuts!

Last week, I had a sudden craving for doughnuts. I found this recipe from Joy the Baker and I was drooling with anticipation after reading the comments. I knew I had to make them.

These doughnuts were delicious! And just the kind I like too; a little melt-in-your-mouth but still has a bite and chewy (does that make sense?! xD). I had to control myself from eating more as my thighs arms were already protesting.

So go check out Joy the Baker’s recipe for these awesome, appropriately titled OMG Doughnuts! You won’t regret it. ;)

 

 

Doughnuts on FoodistaDoughnuts

Chocolate Chip Cookies with Hazelnuts!

Yeah yeah, I know what you’re thinking. Not another chocolate chip cookie recipe.. Sorry ’bout that but few days ago, I found myself craving for them. So I went to Martha Stewart’s website for her Soft & Chewy CCC which I have made before and absolutely loved!

This time, I added some hazelnuts. Why? Because I felt like it. Because I occasionally like the flavor of hazelnut syrup added into my Starbucks drinks. (Okay, totally random thought ;]) So I thought, why not add hazelnuts to the cookies? And then I thought, why not let them soak in coffee too? Turns out, I don’t think it would have given much of a difference if you left the coffee out so it’s all up to you ;).

Loved it! Definitely will be making this in the future again! Crunchy sides, chewy middle = cookie perfection.

Chocolate chip cookies with hazelnuts

adapted from Martha Stewart’s Soft & Chewy Chocolate Chip Cookies

I halved the recipe and it made 11 (bigger than average) cookies or around 15/16 normal sized cookies


1 cup + 2 tbsp. all-purpose flour

1/4 teaspoon baking soda

1/2 cup unsalted butter, room temperature

2/3 cup granulated sugar (original recipe called for granulated and brown sugar but I didn’t have any brown sugar on hand)

1/2 teaspoon salt

1/2 teaspoon pure vanilla extract

1 large egg

100g semisweet and/or milk chocolate chips — i used a bar of dark chocolate, chopped into smaller piecies

1/2 cup chopped hazelnuts, toasted and as mentioned above, soaked in coffee – totally optional


-Preheat oven to 180C.

-In a small bowl, whisk together flour and baking soda.

-In another bowl, cream butter with sugar. Add salt, vanilla and egg until well mixed.

-Slowly add flour mixture.

-Fold in chocolate and hazelnuts.

-Using an ice cream scoop, scoop dough onto lined baking sheets. Make sure they’re 2-inches apart because they’ll spread in the oven.

-Bake for 8-10 minutes or until golden brown around the edges.

Baked eggs

Do you love eggs? Coz I do! I like ’em fried, scrambled, made into omelettes, custards, and now baked! Ever since I saw Ina Garten make Baked Eggs on her show, I’ve always wanted to try it myself.

In this version, I used cherry tomatoes, ham, gruyere cheese and just a bit of thyme.

Ate this for brunch today and I’m sitting here full and satisfied. Try it out yourself!

Baked eggs

good for 1 hungry person


200g ham, sliced into small cubes

5 cherry tomatoes

1/4 cup gruyere cheese, shredded (you can add more if you want)

1/2 tsp thyme

2 eggs

salt & pepper

-Preheat oven to 180C. Position rack on the top most.

-In a small pan, cook the sliced ham. After thoroughly cooked, put onto your baking dish.

-Slice cherry tomatoes into halves and add with the ham.

-Sprinkle gruyere cheese and thyme.

-Crack the eggs over.

-Add salt & pepper.

-Bake for 15mins or until the whites are set.

-Serve with toast ;)