Fudgy Chocolate Brownie

I craved for brownie and I just had to bake it on my own to control the level of sweetness. I love baking brownie because it's super easy and only 2 big bowls are required. Love it when washing is kept to minimal. :)

A little Christmas baking - Crunchy Chocolate chip cookies

Chocolate chip cookies

Have been wanting to bake chocolate chip cookies for the longest time. Finally baked this successfully on one fine day. First time baking cookies, turned out not bad. Quite proud of myself ;)

This recipe is very easy. However it's time-consuming as I have to bake them in batches due to my oven space constraint. I had no experience in baking cookies at all, so my first batch was awfully burnt. After 15 minutes of baking, I pressed the cookies and they were soft. Since it's my maiden try, I thought they were underbaked. I baked for another 5 minutes and they were all burnt! Then I realised, the cookies would first be soft first at high temperature, and then harden and as they cool down. Mystery solved!

The batches after that were great! Really a learning through experience. ;)

Recipe adapted from Joyofbaking with some minor adjustment.

Ingredients:

226g  unsalted butter, room temperature
100g  granulated white sugar
100g  brown sugar
2 large eggs
1 1/2 tsp vanilla extract
295g  all purpose flour
1 tsp baking soda
1/2 tsp salt
270g semisweet chocolate chips
100g chopped almonds (optional)

Steps:

1) Preheat oven to 200dC.

2) Line baking tray with parchment/baking paper.

3) In an electric mixer, beat the butter until smooth and creamy.

4) Add the white and brown sugar to the mixture and beat until fluffy.

5) Add the eggs into the mixture, one at a time.

6) Add in vanilla extract into the mixture and beat until incorporated.

7) Scrape down the sides of the mixing bowl as needed.

8) In a separate bowl, whisk together the flour, baking soda and salt. 

9) Add half of the dry ingredients to the egg mixture and beat until incorporated and then add the remaining.

10) About half way through mixing, add the chocolate chips and chopped almonds to the mixture. Note: If the dough is very soft, cover the mixing bowl and refrigerate until firm (from 30 minutes to 2 hours).

11) For large cookies, use about 2 tablespoons of dough or adjust according to your cookies size preference, and drop onto the prepared baking tray.

12) Bake at 200dC for 15 minutes, or until golden brown around the edges. Tips: Turn on your oven blower, if there is, for baking evenness. This only applies for cookies, and not for cakes.

13) Cool completely on wire rack.

In time for Christmas!

Jesus said, "Come to me, all you who are weary and burdened, and I will give you rest" (Matt 11:28). In a world that is too much for us to bear alone, Christ has come to bring us into a relationship with Him and give us rest. 

Our soul finds rest when it rests in God. 

I wish that you all can find rest in Him. 

Merry Christmas to everyone!

ROYCE chocolate

We were very delighted to see 2 packets of Royce Chocolates in our fridge. What a pleasant surprise!

I love how they wrap the chocolates in cooler pack to ensure the chocolate doesn't melt especially under hot weather. The flavours that we have are: Champagne (Pierre Mignon) and Au Lait.

Champagne (Front)

Champagne (Back)

Au Lait (Front)

Au Lait (Back)

Each packet comes with a spoon to avoid your hands getting dirty with cocoa powder. But I like eating with hands. ;)

The chocolate just melts in your mouth. Literally. No kidding.
"Velvety" and "smooth" is an understatement when describing Royce.
The chocolates are pre-cut (sort of!) in 20 bite-size pieces. Makes for easy mouth-popping.
They are rolled in dark cocoa powder. 
The taste. Just absolutely amazing!

All I really have are raves for this product. They are so delicious. I would recommend it to everybody. 

Chocolate Mud Cake

It's Chocolate Mud Cake kind of day!

Enough of cheesecake. Finally tried on chocolate mud cake today after procrastinating for few weeks. ;)

Here are the ingredients required:

Wet ingredients
2 large eggs
240ml warm water or coffee
240ml milk
120ml cooking oil
1 1/2 tsp vanilla extract

Dry ingredients
245g flour
190g cocoa powder
7g baking soda
6g baking powder
1/2 tsp salt
200g castor sugar

Steps
1) Combine flour, cocoa powder, baking soda, baking powder and salt together.
2) Sift the mixture and then combine with castor sugar.

3) Combine all the wet ingredients in a mixing bowl and mix well.
4) Slowly add in the dry ingredients (mixture (2)) and mix until smooth texture.

5) Pour into greased baking tray.

6) Bake for 35 mins for 180dC or according to your oven performance.
7) Tips: Cake is done when a toothpick inserted in the center comes out clean.

While baking, prepare the coating.

Dark chocolate butter ganache
200g dark chocolate (75% cocoa)
120g salted butter
125ml heavy cream

Steps
1) Add in dark chocolate and salted butter into a small bowl or saucepan and place it over medium-low heat for few minutes until both are soften and melt.
2) Pour the cream into the mixture and mix until smooth.
3) Refrigerate for 30-45 mins to cool down the ganache. Tips: Make sure it's loose enough to flow but thickened enough to stay on the cake.

Once ready, pour the ganache onto the cake to cover the whole cake. This is the fun part!

Put the cake back to fridge for at least 10 mins to let the ganache set to the cake.

Voila! Have a slice of chocolate mud cake with dark chocolate ganache and a cuppa rosemary tea! <3