Pandan Chiffon Cake

Pandan Chiffon Cake 

**remember with this cake..you need a nonstick tube cake pan or angel food pan and DO NOT PREGREASE the pan because the cake will not rise of you do.

Ingredients: 

8 egg yolks

1 1/4 C sugar

3/4 C veg oil

3/4 C coconut milk 

1 C cake flour

2 tsp baking powder 

1/4 tsp salt

2 tbsp pandan juice

2 tsp pandan essence 

1 tsp vanilla essence

(* You can use 3/4 tsp of pandan paste, in place of pandan juice and pandan essence. Although convenient, pandan paste definitely tastes more artificial, so stick with fresh pandan and pandan essence, if you can)

***1 tsp cream of tartar

Instructions:

Preheat the oven to 350 in my oven 

Sift cake flour and baking powder, mix evenly. Set aside. 

Beat egg yolks and sugar until light and lemon-coloured. Add in the oil, coconut cream, pandan juice, pandan essence, vanilla essence and salt. Sift flour and baking powder over the mixture. Mix well until smooth.

Beat egg whites with wire whisk attachment until slightly foamy. Add cream of tartar, and beat until soft peaks. Add in sugar tablespoon by tablespoon and beat until stiff peaks form and mixture does not slide out of mixing bowl when upturned.

Add in 1/3 of the beaten egg whites into the egg yolk mixture and mix gently with whisk, to 'lighten' the mixture. Using a spatula, fold in the rest of the beaten egg whites into egg yolk mixture, gently, to prevent batter from deflating. Do not overfold.

Pour batter into pan. Run a spatula through the batter to eliminate large bubbles in the batter.

Bake at 350 in preheated oven, for about 55 minutes or until a skewer inserted in the cake comes out clean (or with few dry crumbs adhering)

Once u take out the oven 

Flip the pan over for cooling...invert the cake pan

White Chocolate Bread Puddung

White chocolate bread pudding 

Ingredients:

6 cups whipping cream

2 cups of milk

1 cup sugar

2 teaspoon vanilla extract

20 oz of white chocolate (broken into small pieces)

3 whole eggs

15 egg yolks

2 large loaves of stale French bread, sliced into 1 inch thick pieces(cube)

Direction: 

--put cut bread into a deep baking pan..I usually just use those deposible aluminum baking pan because it has a high lip. Now set aside. 

***preheat oven to 350

***in a huge nonstick pot....

I used my Le Cruset 

Heat heavy cream, milk and sugar and vanilla extract over medium heat... Continuely stirring. Don't walk away from the pot because it can burn very easily.

Once it comes up to a boiled....take off heat and add in the white chocolate pieces and stir until  melted. 

***Combine egg and egg yolk in a large mixing bowl...set aside.

Next, pour the cream mixture slowly into the EGG mixture.. must stir continuely into egg mixture ...pour in a steady stream. Once the egg mixture and cream mixture is nicely incorporated... Pour over the pan of cut bread.

 **Squish the bread and cream mixture together so that all the bread would get soak with the cream and egg mixture. Next cover with foil and bake for 1 hour COVERED...then uncovered and bake for another 30 minutes ...then BROIL for a few second so the top is a nice GOLDEN BROWN COLOR. 

Bake:

1 hour with foil on

½ hour with foil off

SAUCE:

8 oz white chocolate chip 

1 cup whipping cream

Pour heavy cream in a pot and once it comes up to a boiled turn off heat and add the white chocolate chips/melts and STIR

Garnish with shaved white chocolate and drizzle sauce ...SERVE HOT ;)
ENJOY!!! 

Cream and Egg MIXTURE ...ready to be poured over the cube French bread. 

Bread all soak in cream and egg mixture...covering with foil ready for OVEN. 

BAKE at 350 for 1hr COVERED then uncover and bake another 30 minutes. 

Fresh out the oven...nice GOLDEN BROWN crust 

       White chocolate shaving and sauce...ready to be served ;) 

                           SAUCE 

8 oz white chocolate chip 

1 cup whipping cream

In a pot pour in the heavy cream and once it starts to boiled ...turn off heat and stir in the white chocolate melt. 

Lemon Blueberry Bundt Cake

Ingredients: 
1 1/2 cups + 1 tablespoon all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup sugar
3 large eggs
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed

Lemon Syrup:

1/3 cup freshly squeezed lemon juice
1/3 cup sugar

Lemon Glaze:

1 cups confectioners’ sugar, sifted
2 to 3 tablespoons fresh lemon juice

Garnish: 

Fresh blueberry 

Silvered almond 

Directions:

Preheat the oven to 350 degrees F. Grease Bundt pan (I use Pam)

In a medium bowl, sift together flour, baking powder and salt; set aside.

In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.
Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans for 10 minutes before removing bundt to a wire rack on top of a baking sheet.
While the cake is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.
Use a toothpick to poke holes in the tops of the Bundt cake. Brush the top of he Bundt cake with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.
To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the lemon juice. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of the Bundt cake and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.

****Garnish with fresh blueberry and silvered almond. 

Double Chocolate Chip Blondies

DOUBLE CHOCOLATE BLONDIES

I have been trying to make my kids dessert and snacks for school instead of buying them lately so we have been trying out different desserts. I got this recipe from Eunames but I tweak it a little. 

My kids love it with ice cream ;)

INGREDIENTS:

2 sticks of unsalted butter, softened 

1 cup light brown sugar, packed

1/2 cup  white sugar

2 teaspoons vanilla extract

2 large eggs, room temperature

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon sea salt

1/2 teaspoon cinnamon

1 cup semi-sweet chocolate chips

1 cup milk chocolate chips

1/4 cup chopped walnuts
1/4 cup chopped pecans

Spray a 9x13 baker with baking spray (I used Pam) --set aside

Preheat the oven to 350 degrees.

DIRECTION:

In a medium mixing bowl preferably with a pour spout, combine the flour, baking soda, sea salt, and cinnamon. Whisk together to combine. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter, packed brown sugar, and sugar on low speed at first to incorporate; then cream at high speed for a few minutes. It should be light and fluffy. Scrap down sides as needed.  Reduce the speed to low, and add the vanilla and one egg at a time, mixing until combined. With the mixer still on low, add the flour mixture a little at a time. If you have a bowl shield, use it to avoid a flour cloud! Mix until incorporated. You'll have more of a dough than a batter.  Next,  FOLD  in chips and nuts by hand. 

Spread dough in the prepared baker, and bake in the center of the oven for 29 minutes. No more, no less.  Remove from oven and allow to cool at least 10 minutes before cutting into squares.

DOUBLE Chocolate Bundt Cake

DOUBLE CHOCOLATE  BUNDT CAKE 

This cake is extremely chocolate-y so if you are not a HUGE FAN of chocolate...this cake is NOT FOR YOU.  You can make it a little less chocolate by omitting the 1/2 cup of chocolate morsel in the batter. My kids love it with a scoop of vanilla bean icecream ;) 

This cake is super RICH and very moist. Goes great with a TALL GLASS OF COLD WHITE MILK!

INGREDIENTS: 

1 box devil food chocolate cake mix

2 small box of INSTANT CHOCOLATE pudding 

4 eggs 

1/2 C veg oil

1 1/4 C water
1 C semi sweet chocolate morsel --divided (save some for garnishing) 

Preheat oven to 350
Grease a bundt pan and set aside

DIRECTIONS:
In a mixing bowl combine cake mix, pudding mix, oil, eggs and water with an electric mixer. Once the batter is mix well  FOLD  in the 1/2 cup of semi sweet chocolate morsels. Pour batter into prepared bundt pan and bake for 50 minutes or until toothpick comes out CLEAN.

Let cake cool for about 20 minutes before you invert onto a cake pan and frost.

Frosting: 

1 1/2 cup  UNSALTED butter room temperature
4 cups powdered sugar (SIFTED)
2/3 cup UNSWEETENED cocoa powder (SIFTED)
1/4 cup half n half
1 tsp vanilla extract

In a mixing bowl with an electric mixer (I used my hand held mixer)  whip butter until its nice and fluffy then add the sifted cocoa powder and powder sugar. Once that is nicely incorporated add vanilla extract then add  the half and half SLOWLY because you might not need the whole 1/4 cup of  half and half. Whip until the frosting is creamy and fluffy.  I frosted my cake a little too early and so the frosting was melting but after about 1 hr ....the frosting thicken up and it was so good.

****I used a ziploc bag to pipe my frosting onto the cake.

GARNISH with the 1/2 cup of semi sweet chocolate morsel.

Lemon Bundt Cake

LEMON BUNDT CAKE

I LOVE LOVE anything LEMON....I put lemon essential oils in my water EVERY DAY...I squeeze TONS in my noodles and ramen noodles....I love lemonade ...so I was so EXCITED to make this LEMON BUNDT cake. Today was the perfect day because its still pretty hot here so for me ...it was such a REFRESHING cake to make and ENJOY!!!  

INGREDIENTS: 

1 box of LEMON SUPREME cake mix

1 small box of LEMON instant pudding 

1 small box of VANILLA instant pudding 

4 eggs (room temperature)  

1/2 cup FRESH SQUEEZE lemon JUICE 

1/2 cup vegetable oil

1 cup water 

***zest of 1 lemon--for garnishing on top of the cream cheese frosting***

Lemon Cream Cheese Frosting: 

1/2 stick UNSALTED butter --SOFTENED

1 pack (8 oz)  of cream cheese SOFTENED

1 Tablespoon Lemon juice

3 cup POWDERED SUGAR 

Beat butter and cream cheese until nice and creamy then add the lemon juice and gradually add in the powdered sugar. If its too thick...add a splash of milk or heavy cream. Unless you like it more tart then add more lemon juice instead of milk. 

**I like to pour my frosting into a ziploc bag and piping it onto the BUNDT CAKE. 

Directions: 

Preheat oven 350 

Grease a BUNDT pan and set aside

In a mixing bowl combine cake mix, lemon and vanilla pudding mix, 4 eggs, lemon juice, vegetable oil and water. Beat with an electric mixer (I used my hand held mixer). 

Pour battered into prepared grease pan and bake for 45 minutes or until toothpick inserted in the middle comes out clean.  Allow cake to cool about 15-20 minutes. Then drizzle the frosting over the bundt cake in between the grooves and sprinkle with LEMON ZEST. 

I actually LOVE this cake when it has been in the refrigerator over night...I guess its because the frosting thicken up ;) 

ENJOY!! 

Almond Bundt Cake from a BOX

ALMOND BUNDT CAKE 

I make this almond cake in so many different version.  But I usually decorate it all the same way. Depending on the different seasons....I would add different fruits to it. Some times I garnish with raspberry, blueberry or strawberry. All these fruits goes so well because of the tartness from the fruits goes so well with the almond and the sugary frosting ;) 

INGREDIENTS: 

1 box of WHITE cake mix

2 small box of instant VANILLA pudding 

1/2 cup vegetable oil

4 eggs

1 1/4 cup of water

1 cup silvered almond

3 tablespoon almond extract

DIRECTIONS: 

PREHEAT oven to 350 and grease a BUNDT pan ...set aside

In a mixing bowl combine cake mix, pudding, ALMOND EXTRACT, vegetable oil, water and beat with an electric hand held mixer. Once the batter is nicely incorporated....FOLD in the cup of silvered ALMOND.  Pour battered into prepared pan and bake for 50 minutes or until toothpick comes out clean. 

Let the cake rest while you make the frosting. 

FROSTING: 

1/2 stick of MELTED BUTTER 

2 Cup confection sugar

2 TABLESPOON almond extract 

(if the frosting is too thick ...add a splash of milk. If its too runny....add more confection slowly) 

In a mixing bowl combine the MELTED BUTTER, confection sugar and almond extract. Mix with an electric hand held mixer. Mix until its nice and creamy. I like it kinda runny so that I can drizzle over the cake....once the frosting cools it will thicken. So you have to work fast ;) 

DRIZZLE over the bundt cake and garnish with some more SILVERED ALMOND and some of your favorite fruits. 

ENJOY!!!! 

Sour Cream Chocolate Bundt Cake

Sour cream chocolate cake 

Every week my kids and I would take turns and think of a dessert for the upcoming week to bake.  Some weeks its baking cookies others its making something simple as making JELLO from a box ;) But I have to say my kids love anything chocolate. I can bake this cake every week for them and they wouldn't be tired of it. 

Ingredients: 

1 box devil food chocolate cake mix (15.25 oz--I used Betty Crocker. That was what I had on hand) 

1 C sour cream 

1 pk INSTANT chocolate pudding mix (5.1 oz--large box)

4 eggs 

1/2 C vegetable oil

1/2 C water 

Preheat oven to 350 degree

GREASE bundt pan really well and set aside. 

Frosting: 

1/2 stick soften butter 

4 C Confection sugar 

1/4 C Cocoa power 
***milk or heavy cream 
extra confection sugar for sprinkling over the top 

Direction: 

In a mixing bowl add cake mix, sour cream, pudding, eggs, oil, and water and beat with an electric mixer. I usually use my little hand held mixer. Pour the mixture into the prepared bundt pan. 

BAKE  50 minutes OR until toothpick comes out clean. 
Let the cake COOL completely before inverting the cake. 

In another  bowl beat the butter with the confection sugar and cocoa powder. Slowly give a few splash of milk or heavy cream.  Beat until you get the consistency of the frosting that you like. 

**In a ziploc bag...pour the frosting into the ziploc bag and snipe the corner of the bag. Piping BIG frosting over the groove of the bundt cake.

Sprinkle with confection sugar 

             cake mix that I used for this cake 

Red Velvet Bundt Cake

Hands down the favorite cake in my house RIGHT now is Red Velvet Cake.  As you can see I said "right" now....every week I think my kids "new" favorite is something else....so that we can try to make all sorts of different dessert.  Every night after dinner we would get a little dessert...since the weather is getting a little cooler to bake...we have decided to bake something every week as our nightly dessert.  Every time we would pickup a cake or cupcake from somewhere...its gonna be a red velvet cake.  My kids favorite one is at "Nothing Bundt Cake" because they have chocolate chip in them. So when we were thinking about what cake top make this week...we all voted on Red Velvet!!! I m trying to use up all the cake mix that I have on hand so we are gonna just use a BOX cake mix but BAM it up a NOTCH ;)

Ingredients: 
1 box of RED VELVET cake mix (I love DUNCAN Hines brand)
1 large box INSTANT vanilla pudding mix
1/2 cup VEGETABLE oil
1 1/4 cup water
4 medium eggs
1 cup semi-sweet MINI chocolate chip


CREAM CHEESE FROSTING:
4 oz SOFTEN butter
1 (8oz) SOFTEN cream cheese
1 teaspoon vanilla extract
4 cup confection sugar
(if the frosting is too thick---add a little MILK)

***grease a BUNDT pan ( set aside)


DIRECTION: 
PREHEAT OVEN to 350

In a large mixing bowl combine your cake mix, vanilla pudding box, eggs, oil and water. I used a hand held mixer since it doesn't have to do any heavy duty mixing.  Once the cake mix is nicely incorporated I fold in my mini chocolate chip.  Pour cake mixture into the GREASED bundt pan. And bake for 50 minutes or until toothpick comes out clean.

FROSTING:
In another mixing bowl I beat the cream cheese and butter until its creamy then I add the confection sugar and vanilla extract.  If you find that its too thick for your liking...add a splash a milk. Pour frosting into a ziploc bag to make piping easier. I usually place a quart side ziploc bag into a tall WIDE mouth GLASS and pour the frosting into the prepared ziploc bag...it makes it so much easier and less messy. Taking a scissor snipe a little corner off the ziploc bag. Start piping the frosting over the groove of the bundt cake.

I like my frosting kinda running because when it cools down...it gets thicker and its not as sweet ;)


You can garnish with a handful of mini chocolate chip over the top of the bundt cake.

ENJOY!!!

                    Red Velvet Cake Mix

               Large Vanilla Instant Pudding mix 

Mini Semi-Sweet Chocolate Chips (I used Toll House) 

                                      Right out the OVEN ;) 

      Waiting for the cake to cool down so we will start with 

                                      making the frosting. 

                         Piping thin frosting all over the cake...

Inside of the red velvet cake...you can see the mini pieces of the chocolate chip 

all through out the cake ;) 

Cream Cheese Red Velvet Squares

Since school started I been back on my baking streak again. I love to bake during the daytime with my #4... I also like to bake so the kids can bring a little snack to school for their lunch.

I love to bake from scratch but there are times when I LOVE LOVE to use a box cake mix and just tweak it a little.

Ingredients 
Cake MIXTURE:
1 box of red velvet cake mix ( I used the Duncan Hines Signature mix--18.25 oz)
2 eggs
1/3 cup vegetable oil
1/3 cup water


Cream Cheese MIXTURE:
1 (8oz) softened package of cream cheese (Philadelphia)
1 egg
1/3 cup sugar
1 teaspoon (good) vanilla extract

PREHEAT oven to 350

GREASE a 9x9 in pan

DIRECTION:
In a mixing bowl --mix the red velvet cake mix, 2 eggs, vegetable oil and water together. I just used a hand held mixer.

In another mixing bowl---mix the cream cheese, 1 egg, sugar and vanilla extract together.

Pour in your CAKE MIX to the grease pan. NEXT, pour in your CREAM CHEESE mixture on top of the red velvet cake mix. Taking a skewer or a knife.....swirl the cream cheese mixture all around the red velvet cake mixture.

 Bake at 350 for 40-45 minutes 

Or until toothpick comes out clean

My daughter said it tastes like red velvet cheesecake...she loves the top layer ;)

ENJOY!!!

Pandan Chiffon Cake

Pandan Chiffon Cake 

For this cake you will need a funnel or spring cake pan.. I have attach one from Amazon (side bar) for you to see what it looks like.. Click on the link to see. 

You do NOT NEED TO GREASE THIS PAN for this CAKE. That is why you need a nonstick spring cake pan. So that you can just push the top out. 

This recipe take a little work but it is so well worth it. Hope you like it as much as we do... I think I make this cake at least once a week. 

Ingredients: 

8 egg at room temperature ..separate into 2 different bowl...yolk in one bowl and whites in another (making sure that the bowl is big enough to whip into a meringue) 

1 1/4 C sugar
3/4 C veg oil

3/4 C coconut milk 

1 C CAKE flour--sifted 

2 tsp baking powder 

1/4 tsp salt

2 Tablespoon pandan essence 

2 tsp vanilla essence

1 tsp cream of tartar

Instructions:

Preheat the oven to 350 F 

Sift cake flour and baking powder, mix evenly. Set aside. 

Beat egg yolks and sugar. Blend until it's nicely incorporated. Then add in the oil, coconut milk,  pandan essence, vanilla essence and salt. Sift flour and baking powder over the mixture. Mix well until smooth. You have to sift the flour 2 times making sure it's very fine and no clumps. 

Next in another bowl beat egg whites with wire whisk attachment until slightly foamy. Add cream of tartar, and beat until soft peaks.

Adding in 1/3 of the beaten egg whites mixture (meringue) into the egg yolk mixture using a spatula fold in the mixture.. then add another 1/3 mixture and folding... Keep repeating until you have folded in all the egg white mixture into the yolk mixture. Folding gently, to prevent batter from deflating. Do not overfold!!! 

Pour batter into pan. Run a spatula through the batter to eliminate large bubbles in the batter. I smooth out the top. 

Bake at 350 F for about 1 hr...or until a skewer inserted in the cake comes out clean. 

Invert cake!! While cooling

ENJOY!!! 

]

White Chocolate Bread Pudding

White chocolate bread pudding 

Ingredients: 

6 cups whipping cream

2 cups of milk

1 cup sugar

20 oz of white chocolate broken into small pieces

3 whole eggs

15 egg yolks

2 loaves of stale French bread, sliced into 1 inch thick pieces

preheat oven to 350; in a huge stock pot,

hat cream, milk and sugar over medium heat.

When hot, take off heat and add white chocolate pieces and stir until it all melted and incorporated. 

Combine eggs and egg yolks

Pour slowly into cream. 

Layer the bread, pour over sliced bread and squish.. Let it sit for awhile before baking. I usually let it sit for about 10 minutes. 

Bake: 

1 hour with foil on

½ hour with foil off

SAUCE: 

16 oz white chocolate

1 cup whipping cream

melt, stir and pour over served hot bread pudding

garnish with shaved chocolate and slivered almonds!! 

Enjoy!! 

Shaved White Chocolate

Letting it soak before I bake 

Right from the oven.. I added silvered almond on top