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Incredible miniature craft creations by Stéphanie Kilgast’s!

Her works are A-MAZING, I just can’t get my head around how she creates such tiny tiny delicate things!

B l o w    m e   a w a y

I love how she turns them into super cute ear rings, hair pins, key rings etc!

I wish I could share with you all Stéphanie’s mini crafts but there are just too many! So check out her Etsy stores, she has loads more cutezi stuff for sale! Dounuts earrings, macaroons key rings, cupcake ring….

Can they be any cuter??!!

Theses choc chunk cookies are AWESOME!!! They are just like ones that you get at subway and i LOVEEEE subway cookies 🙂 and these ones are of cause much better, you will get the full experience with real big chunk of good quality chocolate! They have a crisp edge but beautifully soft and chewy on the inside!

The original recipe used chocolate chunks, I broke up a block of dark chocolate into chunks to put into the cookie mixture, they sort of melted through the cookies during baking. When I took a bite into a  fresh cookie from the oven, the melted chocolate rushed out into my mouth , it was delicious!!! A moment I wont forget!!

The Best Ever Chocolate Chunk Cookies

(Recipe from Crepes of Wrath)

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2 cups dark chocolate chunks

1. Preheat the oven to 325F. Grease and or line your cookie sheets.

2. Sift the flour, salt and baking soda together and set aside.

3. Mix the sugars and melted butter just until thoroughly mixed, then add egg, yolk and vanilla and mix until creamy. Add the sifted ingredients and mix until just blended – don’t over beat!

4. Stir in the chocolate chunks, then drop dough a bit less than 1/4 cup at a time on a cookie sheet, about 3 inches apart, and bake for 12-15 minutes, depending on the size of your cookies.

5. Leave them on the cookie sheet to cool a bit when removed from the oven (this is important as they fall apart if you move them too quickly). Once they cool a few minutes, remove the cookies to a cooling rack to finish cooling. Makes 12-15 cookies, depending on their size.

NOTES:

  1. I did found that the cookies were a bit too sweet using the original recipe measurement. I would half the brown sugar to 1/2 cup and 1/4cup of white sugar next time!

Gorgeous new online shop Emerald+Ella has this awesome collection of cupcake wrappers! Polka dots, gingham, zebra prints, candy stripes….all different colours and patterns!  I am getting excited by just looking at them! Such cool little things!

Thanks to my favourite blog – The Design Files, introduces me to this very cool new online homeware store.

More cupcakes baking needs to be done now!

GRRRR!!! So annoyed!! I finished writing this post last week at Andy’s place and saved it on my USB stick to bring it home. And now the file has some how been corrupted, and i have nothing to post!!

N O T. H A P P Y.

So instead of accepting that the file is gone, I probably should re-write the post, Im just gonna sob and do a dot point post!!

Sorry guys! Im just TOO ANGRY!! Stupid Technology!!

  • saw a  New York Style brownie @ a cafe
  • never been to the big apple, so had no idea what a New York Style brownie is!
  • it is not like the usual gooey brownie
  • the look, taste and texture = more like a cake , but a very very dense, chocolatey and tasty cake
  • decided to find a recipe that will produce similar results to that ‘New York Brownie’

After much research, Smitten Kitchen seems to have what I am looking for! Her Best cocoa brownie uses only coca powder instead of melted chocolate, the deep cocoa flavour was exactly what I tasted in that New York brownie! The cake-liked texture was also spotted on! very very dense, even more dense to the one I had.

Guys, this is seriously G O O D. I much prefer this than the usual gooey brownie (although Andy MASSIVELY disagree). But I love the cocoa flavour of this brownie, it is not overly sweet, the flavour is deep and rich.

I like to have mine heat up in the microwave for 20 second and have it with a scoop of vanilla ice-cream (ok, its more 2 BIG scoops). There! You have got yourself some seriously indulgent desserts!

PS: I am in a much better mood now that I remember how delicious those brownies were!

Best Cocoa Brownies
(recipe from Smitten Kitchen)

Makes 16 larger or 25 smaller brownies

  • 141 grams unsalted butter
  • 1 1/4 cups sugar
  • 3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
  • 1/4 teaspoon salt (or a heaping 1/4 teaspoon flaky salt)
  • 1/2 teaspoon pure vanilla extract
  • 2 large eggs, cold
  • 1/2 cup all-purpose flour
  • 2/3 cup walnut or pecan pieces (optional, i didnt get that in)
  1. Preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
  2. Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot. It looks fairly gritty at this point, but it smooths out once the eggs and flour are added.
  3. Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.
  4. Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes is suggested but like Deb from Smitten Kitchen, took me at least 10 minutes longer to get them set. Let cool completely on a rack.
  5. Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.

NOTES:

  1. Even though i love the density of this brownie, I still want to replicate what i had at the cafe, so next time, i reckon i will skip the 40 strokes of beating, to create a lighter brownie and maybe add in a bit of  baking soda?!