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Banana & Nutella Cake

26 Jan

After a hectic schedule of baking goodies for The Very Hungry Caterpillar Dessert Isle and other orders last weekend, I had three remaining ripe bananas in the fruit basket. Rather than have them go to waste, I contemplated baking a Caramelized Banana Upside-Down Cake or a good old-fashioned Banana Cake.

I chose to bake the latter and remembered that I still had a huge jar of Nutella in the cabinet. I toyed with the idea of incorporating dollops of Nutella in the cake batter. Actually, I think it is a genius concoction as both banana and Nutella complement each other.

So, here is my rendition of Banana & Nutella Cake. Served this to the family and it has been certified a keeper 😉

Banana & Nutella Cake 1.jpgIngredients

  • 3 ripe bananas (mashed lightly)
  • 200 grams butter
  • 200 grams sugar
  • 300 grams cake / plain flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 2 eggs
  • 6 tablespoons full cream milk
  • 1 teaspoon lemon juice
  • 1 teaspoon banana essence
  • 1/3 cup Nutella

Directions

Preheat the oven at 180 degrees Celsius.

Combine and sift the flour, baking powder and bicarbonate of soda in a bowl. Mashed the bananas in another bowl but not completely; leave some chunky bits. Add the lemon juice to the bananas and set aside.

In the mixing bowl, cream the butter and sugar, beating well. When you have a soft and pale mixture, add the banana essence.

Into this mixture, add one egg at a time and mix thoroughly. Still beating, add 1 spoonful of the dry ingredients, then 3 tablespoons of milk, followed by some more dry ingredients, then the remaining 3 tablespoons milk, followed by the rest of the dry ingredients.

Finally, add the bananas and lemon juice to the cake batter by hand. Pour the cake mixture into a pan and followed by dollops of Nutella.

Use a fork to make swirls and then bake in the oven for about 45 – 50 minutes.

Banana & Nutella Cake 2.jpg

Banana & Nutella Cake

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Nutella Brownies

15 Jan

Happy 2013 everyone!

Hope the new year will bring good tidings to all of you, wherever you are. As for me, I just aspire to bake/cook more for the family and conscientiously devote myself more to Islam. Age is catching up and I too need to take better care of my health.

So, what have I been up to recently? I did try out new recipes and so far, reviews from family and relatives have been encouraging. Only one ingredient keeps on popping up ever so often and it is N-U-T-E-L-L-A… hehehe 😀

I was intrigued by fellow Instagramer @momofaniselyaz when she posted pictures of Nutella Brownies. I was inspired by what she baked for her family. Google for a recipe and I was pleasantly surprised to find an easy peasy recipe, with only three ingredients. Yes, three! I kid you not 🙂

Nutella Brownies

Ingredients

  • 1 cup (280 grams) Nutella
  • 2 eggs
  • 10 tablespoons (62 grams) plain / self-raising flour
  • Chocolate chips (optional)
  • Chopped hazelnuts (optional)

Directions

Put all three ingredients in a bowl and mix thoroughly. Pour into a pan and top with chocolate chips and/or hazelnuts if you are feeling decadent. Bake at 180 degrees Celsius for 30 minutes (less time if you are baking in cupcake form).

Yes, it is that simple! Go make those Nutella Brownies NOW 😉

Molten Chocolate Babycakes

9 Nov

I bet some of you readers love the Domino’s Chocolate Lava Cake. I sure did when I first ate it and would always order one each time we had Domino’s for dinner. Sometimes I do crave for something warm and chocolatey when the mood arises. But I can’t call Domino’s just for their Chocolate Lava Cake, right? Hehe 😀

And to my delightful surprise, I remembered I had downloaded Nigella Quick Collection application on my iPhone. I recalled seeing something similar and guess what? Lo and behold, there was indeed her recipe for these scrumptious Molten Chocolate Babycakes. Since I had all of the ingredients in my fridge/freezer, I decided to whip these up on one of the weeknights.

Ingredients

  • 50 grams salted butter (plus more for greasing)
  • 350 grams dark chocolate
  • 150 grams caster sugar
  • 4 large eggs
  • 1 teaspoon vanilla essence
  • 50 grams plain flour

Directions

Preheat the oven to 200 degrees Celsius. Lay three of the moulds on a sheet of doubled baking parchment. Draw around them and cut out the discs as marked. Press them all into the base of the tins.

Melt the chocolate and let it cool slightly. Cream together the butter and sugar. Gradually beat in the eggs and vanilla essence. Now add the flour and when all is smoothly combined, scrape in the cooled chocolate, blending it to a smooth batter.

Divide the batter between six moulds (or more) and place in the oven.

Cook for 10 – 12 minutes and as soon as you take them out of the oven, tip out these luscious babycakes onto small plates or shallow bowls.

Serve these with whipped double cream, creme fraiche, creme anglaise, ice cream or strawberries.  We had ours with powdered sugar… Yummy 😉

Red Velvet White Chocolate Chip Cookies

14 Sep

The Red Velvet Cupcakes are still the rave here in Singapore! And I have also seen some Instagram pictures of the Red Velvet Brownies, which I have yet to attempt. I still had a packet of mini white chocolate chips in the freezer and was wondering what I could incorporate them in. Since I was baking some cookies for the festive season, I thought it would be interesting to bake Red Velvet White Chocolate Chip Cookies for a change 🙂

Googled for a recipe and altered it a bit. Apparently, these Red Velvet White Chocolate Chip Cookies garnered interest among the relatives who came to visit us during Eid Mubarak. A cousin and some of my Instagram followers too have asked for the recipe.

Here’s another one for the road, folks! Enjoy baking them 😉

Ingredients

  • 115 gram butter (at room temperature)
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla essence
  • 1 1/2 cup flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup cocoa powder
  • 1 tablespoon red food colouring liquid
  • 1/2 cup white chocolate chips

Directions

Preheat the oven to 180 – 190 degrees Celsius. Grease your baking trays with butter and set aside.

Cream the butter and both sugars on medium – high speed until light and fluffy, for about 2 minutes. Add the food colouring liquid, egg and vanilla essence. Mix well until combined.

Then, add the flour, baking soda, salt and cocoa powder. Mix until thoroughly combined. Using a rubber spatula, gently fold in the white chocolate chips until incorporated.

Drop half a tablespoonful of the dough into mounds about two inches apart from one another.  Lightly flatten each cookie dough mound with your fingers or the back of a spoon.

Bake until slightly golden and crisp around the edges, about 10 – 12 minutes.

Amos Cookies

6 Sep

Almost everyone can bake chocolate chip cookies but I decided to use another recipe this time around. These are the sort of cookies that you can bake anytime of the year and just store them in those pretty glass canisters.

It has that similar taste to the Famous Amos cookies. Not really there but almost there… you know what I mean? Hehe 😀

This recipe is honestly for keeps, especially for me. I can foresee that I will bake more of these in the future. Great gifts for X’mas, you know 😉

So folks, I present you the Amos Cookies for your baking pleasure!

Ingredients

  • 250 grams butter
  • 6 oz fine sugar
  • 6 oz brown sugar
  • 1 teaspoon vanilla essence
  • 1/4 teaspoon baking soda
  • 2 egg yolks
  • 1 egg white
  • 450 grams self-raising flour
  • 6 oz mini chocolate chips
  • 150 grams chopped almonds (or walnuts)

Directions

Preheat oven to 180 degrees Celsius. Roast the chopped almonds for 8 – 10 minutes. Set aside.

Beat the butter until fluffy. Add both sugar, vanilla essence and eggs. Mix thoroughly.

Stir in flour, chocolate chips and roasted chopped almonds. I scooped half a tablespoonful of the cookie dough and placed them on a baking tray about an inch apart from one another. Gently pressed down with your fingers, or a fork if desired.

Bake for 15 – 20 minutes.

Mini Nutella Cups

5 Sep

Well, hellooo there! I have been missing a lot these past few months as I am tied up (and still is!) with a new project at work and fulfilling orders over the weekends. And thus, I never got around to trying out new recipes. That also means, I never really got a chance to sit down and update the food blog.

But fret not! I am back, not too sure for how long though. I managed to bake some nice goodies during Ramadhan and they turned out pretty yummy. So, I am going to share these recipes with you folks so that you can enjoy them too 😉

And OH! That reminds me that I need to make changes to Dessert By Quintessa‘s menu again. I will be removing some items and maybe, just maybe, create a menu for Festive Goodies. In the mean time, here is the new kid on the block in DBQ’s menu. I present to you, Mini Nutella Cups… now, who could possibly resist these cookies with Nutella topping?

Ingredients

  • 115 grams butter (softened)
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 teaspoons vanilla essence
  • 3 cups plain flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Plenty of Nutella

Directions

Preheat oven to 180 degrees Celsius. I used mini aluminium foil cups for the cookies but you can opt for paper ones if you like.

Cream butter and both sugar in bowl until light, smooth and fluffy. Beat in eggs and vanilla essence until fully incorporated. Gradually add flour, salt and baking soda until all the flour is mixed in.

Scoop 1/2 tablespoon of the cookie dough into the mini cups. Bake for 10 – 12 minutes until golden brown.

Once done, remove from the oven and let sit for about 2 minutes. You can then make wells for the Nutella with a spoon. Add Nutella to each cup; it will start to melt quickly so you can swirl it around and make it nice and smooth. But you can also opt to use a piping bag which was what I did.

Let cool for 15 – 20 minutes before digging in.

Chocolate Chip Cookies

17 Apr

It sure has been awhile since I last baked cookies. In fact, it’s almost as long as half a year since Eid celebrations. Since we got ourselves a new fridge and freezer from Fisher & Paykel, I now have more compartments to store the baking needs. And lately, I have been buying more stuff even without checking if it’s still available at home. My bad 😦

So, you can definitely imagine the look of surprise when I realised that I have two bags of Hershey’s Mini Chips Semi-Sweet Chocolate Chips. So, I decided to head back to Nigella Kitchen and look for a good ole recipe, her Chocolate Chip Cookies. It’s almost puuurrrfect 🙂

Ingredients

  • 140 gm soft unsalted butter
  • 2/3 cup firmly packed light brown sugar
  • 1/2 cup caster sugar
  • 2 teaspoons vanilla essence
  • 1 large egg plus one egg yolk, refrigerator-cold
  • 2 cups plain flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 bag (340 gm) Hershey’s Mini Chips Semi-Sweet Chocolate Chips

Directions

Preheat the oven to 160 degrees Celsius. Grease the trays with a little bit oil.

Melt the butter and let it cool a bit. Put the brown and white sugars into a bowl, pour the slightly cooled, melted butter over them and beat together. Beat in the vanilla, the cold egg and egg yolk until your mixture is light and  creamy. Slowly mix in the flour, baking soda and salt until just blended, then fold in the chocolate chips.

Scoop the cookie dough unto a 1/4 cup round ice-cream scoop and drop onto the prepared trays about three inches apart.

Bake for 15 – 17 minutes in the preheated oven, or until the edges are lightly toasted. Let cool on the tray for five minutes before transferring to wire racks to cool completely.