I was asked if I make chocolate cornflakes for Chinese New Year as it has always been a hit during this festive period. However, it always didn’t seem like a challenge to me as it only requires 2 ingredients to make, thus I’ve never tried making it before, neither have I eaten it before. However, few days ago, my colleague made those and had leftover chocolate and cornflakes. So she gave it to me and I decided to give this snack a go. It was sooooo good, except for this chocolate part as I used compound chocolate.
I didn’t weigh out the amount of chocolate I used to make these cornflakes so the amount might differ.
Yields 62 petite cup liners
250g-300g dark compound chocolate
1 box cornflakes cereal (medium box)
- Melt the compound chocolate in a large bowl over double boiler (bain marie).
- *Turn off the heat once fully melted and pour cornflakes into bowl, stirring well until cornflakes are well coated with chocolate.
- While mixture is still warm, quickly spoon mixture into individual cups. (do it fast like a ninja cause compound chocolate hardens easily)
*At this point, continue placing your bowl on the double boiler so that the compound chocolate remains liquid.
Thats it. Pretty easy huh?
Salted caramel and chocolate can’t get any better can it? Combine these two in any desserts and voila… You get these.
They are very simple to make too. Just get your favourite chocolate cupcake, fill it with home made salted caramel, and top it off with any chocolate frosting that you like eg. chocolate cream cheese, chocolate buttercream, or even the simplest, chocolate whipped cream. Oh, I forgot the important part, salted caramel drizzle. Definitely makes your sweet dessert look extra decadent.
This is my own version of salted caramel chocolate cupcakes recipe. Do try it out and give me feedbacks (: 100% foolproof, except for the caramel part which is a bit tricky.
Yields 12 cupcakes, or around 350g to 400g of cake
1 cup all purpose flour
2 tbsp corn flour (corn starch)
1/2 tsp baking powder
1 tsp baking soda
6 tbsp cocoa powder
3/4 cup white sugar
1/2 cup hot coffee
1/2 cup milk
1/2 cup vegetable oil
1/2 tsp vanilla extract
- Preheat oven to 325F/163C.
- In a large bowl, sift together flour, corn flour, baking soda, baking powder and cocoa powder. Set aside.
- In another large bowl, mix together sugar, coffee, milk and vegetable oil.
- Fold in your flour mixture in 3 portions.
- Mix in egg and vanilla extract. DO NOT OVERMIX.
- Bake in preheated oven for about 19-21 minutes depending on oven.*
*Because my oven goes haywire at times, I usually do the toothpick test at the 19th minute, and if it is not done, I’ll try again after a minute or so.
Makes about 3 mason jars worth
2 cup white sugar
170g unsalted butter*
1 cup heavy cream
All items above have to be strictly at room temperature.
- Heat the sugar in a pot over low fire to dissolve it.
- Once dissolved, it should turn amber colour, and it should smell toasted. A bit darker is fine as long as it does not smell burnt.
- Mix in the butter. The melted butter will actually remain on the surface of the caramel but that is fine. Just try your best.
- After all butter is melted, add in heavy cream. This time you must make sure that you mix them evenly.
- Usually at this point, I’ll continue boiling the caramel for about 2-3 mins so that it can thicken up. However boiling time varies, so.. this is the tricky part. The best is to get a candy thermometer and remove the pot from heat when temperature reaches 350F.
- After removing pot from heat, sprinkle in 1 tbsp of salt at a time, and taste test it until you are satisfied with the flavour. I added about 4 tbsp of salt.
Chocolate Whipped Cream
Yields just enough for 12 cupcakes
3/4 cup heavy whipping cream (cold)
6 tbsp icing sugar
1/2 cup + 1 tbsp cocoa powder
- Mix all ingredients in a large bowl and using an electric mixer, whisk on high speed until cream form stiff peaks.
I’m actually having a fever while writing this, yes I know, I need to rest, but I can’t sleep. To compensate, I am drinking loads of water to pee out all the toxic in my body (mommy’s logic). Having a fever and being soooo tired but not able to sleep is the worst feeling ever. Your body wants to rest but your mind refuses to shut down. Why? Because I cannot wait to share this recipe with everyone hehe. Here goes…
Chinese new year is around the corner yayyyy! This year it will fall on the 31 of January 2014, which is less than a month away. For this year, I have decided to bake CNY goodies and sell them. It’s actually my first time baking them, because everyone says they are very time consuming to make. However, not all goodies are time consuming to make. The famous ones are, such as kueh bangkit (my all time favourite), pineapple tarts (if you are talking about making your own pineapple paste), and the famous kueh lapis. The 2 goodies that I baked were cashew nut cookies and peanut cookies, and they were very good for a first timer like me. Maybe because I cooked the nuts at home instead of buying those pre packaged roasted ones, thus the fragrance is kind of fresh? Enough of all the talking, here is the recipe for the cashew nut cookies that I made.
photoshop-ing skills becoming better and better LOL
Cashew Nut cookies
adapted from NomsIMust
- 250g all purpose flour
- 60g corn flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 210g unsalted butter
- 110g powdered sugar
- 1 egg yolk
- 1/2 tsp vanilla extract
- 150g + 70g roasted cashew nuts*
- 1 egg (for eggwash)
- Using a food processor, process 150g of cashew nuts until they become fine crumbs.
- Mix the fine crumbs with both flours, baking powder and salt. Set the bowl aside.
- Using an electric mixer, ream butter and sugar until pale yellow and fluffy.
- Add in egg yolk and vanilla extract, mix well.
- Incorporate dry mixture in 3 portions.
- Wrap the dough in plastic wrap and refrigerate for 40 mins.
- Meanwhile, preheat oven to 180C/350F.
- Crack an egg and stir well for eggwash.
- Weigh out 11g for each ball, and using the leftover 70g of cashew nuts, place 1 cashew nut on each ball.
- After applying egg wash on it with a brush, bake for 15-16 mins or until golden brown on top.
*If you bought raw cashew nuts, stir fry it over low fire on a wok for about 1/2 an hour or until it becomes brown in colour. Also, gradually add in oil to the wok every 10-15 mins.