Rookie Food Project: Dessert

Dessert

Testing The Trend: Milo Mug Cake

12:51 AM

Buzzfeed Australia's Milo Bowl Cake

This is the recipe I used from Taste's website, and I think I was not very sure on the spoonful measurements.

4 tablespoons self-raising flour
4 tablespoons white sugar
2 tablespoons Milo (or other chocolate powder)
1 large egg, lightly beaten
2 tablespoons full-cream milk
2 tablespoons vegetable oil

source

... and that was MY Milo cake. I thought I'd be forgiving on the looks and opened my heart to the content of it but it was a tad too dry for my liking. Will stick to conventional method of baking a cake.

Have you tried this? Would you give it a try?

Dessert

Egg Popovers or Yorkshire Pudding

7:35 PM

There are times when I'm at home and I'm craving for freshly baked goods but most things need specific ingredients and takes up too much time to cook that my cravings would pass by the time it's done. That's not the case with Egg Popovers, or as the English calls it Yorkshire Pudding. They are a classic staple on Sunday Roasts, eaten with mash and gravy or as dessert. My personal favorite would be dipping them in jam or organic honey for tea time. It uses very little ingredients, ones that are commonly found in almost every urban household.

Ingredients:

- 140g plain flour

- 4 large eggs

- 200ml milk

- Salt to taste

- Cooking Oil

How To:

1. Heat the oven up to 210 degrees celcius (with fan) on. Drizzle a little oil in each non-stick muffin tin and place it in the oven to heat up.

2. Meanwhile, whisk flour and four eggs together. Add in milk gradually while whisking continuously. Make sure it's lump free. Season with a little bit of salt.

3. Carefully remove the muffin tins from the oven and pour the batter until 3/4 into the holes. Place it back in the oven and leave the oven door closed for about 20 minutes until it puffs up and browns. Make sure it does not burn. Serve immediately.

Dessert

Quick and Easy Apple or Banana Crumble Pie

2:45 AM

I've always thought that making desserts are like trying to create an art piece - everything has to be precise or you'll never get it right. Over the years, I've tried giving baking a go and realised that for someone who is not a big fan of measurements there are some desserts that don't require precise measurements. One of them would be an apple or banana crumble pie. I never knew that's it is super easy to make, but once I did, it is my go to dessert whenever I have extra apples to spare.

Ingredients:

- Skinned and diced apples/ Sliced peeled bananas.

- Sugar

- Salt

- Butter

- Flour

- Cinnamon powder

How To:

1. Cut room temperature butter into small pieces, mix it with the flour using your hands. Keep pinching until the mixture becomes crumbly. Add a pinch of salt in the mixture. I like my crumble buttery and soft so I add extra butter. If you like crunchy ones, go easy on the butter. Set aside.

2. In a separate bowl, mix the apple with sugar and cinnamon powder well then put in the baking tray or skillet. If you're using bananas, lay them out in the baking pan or skillet and sprinkle a generous amount of sugar and cinnamon. I've tried cooking them first but the apples ended up overcooked and soggy. If you like them soft, cook the apples with the cinammon+sugar combo first.

3. Cover the fruit layer with the crumble mix, and put it in the oven until it's golden and crispy according to your preference.

4. Sprinkle with toppings - shaved chocolate, icing sugar or even ice cream and serve.

Dessert

Fruits in Cream

3:42 AM

I'm not really a sweet tooth but this is one of those in my exception list. Taught by my good friend Tasya, I love this when chilled, sprinkled with a bit of grated parmesan. Sounds odd, but it's a lovely combination of sweet, sour and milky. Not to be consumed too much though, cause it really does get cloying after a while. Great for cocktails, dinner parties as dessert of served in small shot glasses.