Beat butter and then add the sugar both white and brown sugar, mix until well combined.
Add vanilla and lemon rind , then add the crunchy peanut butter, mix until smooth, occasionally scrape the side of the bowl.
Sift and stir the flour and bi carb soda. Use mixer for a minute then lightly knead the dough and form it into a ball.
Roll about 11/2 tsp of the dough and form it into balls, place about 4 cm apart on a baking tray lined with parchment paper, flatten with fork dipped in flour in a criss-cross pattern.
Bake in a preheated oven at 180 deg C for about 12-15 minutes.
Enjoy
Love,
My Sweet Ambitions
Wednesday, 11 November 2015
Hi guys today I will be sharing a very easy dessert
4 egg whites
1 1/4 cup sugar
1 tbs hot water
1 tsp white vinegar
1 tbsp corn flour
1/2 tsp vanilla
For the cream
300 ml whipping cream (there will be an excess for this you can half the cream if you want )
1 tbsp powdered sugar or icing sugar
1 tsp vanilla
Fruit of your choice ( stawberry, blueberry raspeberry banana mango etc )
Pre heat oven at 140 deg C
Combine all the ingredients in a bowl, adding hot water last.
Beat on a high speed for 10 minutes or until the mixture is glossy and holds stiff peaks.
Use a baking pan turned upside down (so we can remove the pavlova easy.) Line it with parchment paper and sprinkle a little bit of cornflour on the parchment paper.
I use a folded parchment paper then shape it in to a circle using a 8 inch round pan, or just spoon meringue into centre tray. Shape it into a nest using a spatula or back of a spoon.
Bake for 1 1/2 hours on the middle shelf and allow to cool in the oven,with the oven door slightly ajar. It should be crunchy on the outside and marshmallow texture on the inside.
Expect to have some cracks.
Top with whipped cream and fresh fruit of your choice :D
Happy baking.
Love,
My Sweet Ambitions
P.s video is attached for you to watch incase of confussion. :D
Saturday, 7 November 2015
Ube Crinkles
Hi guys today I will be showing how to make crinkles I use dehydrated purple yam in this recipe and the outcome was devine,
This is my own recipe and I am proud of this :D
for the purple yam
1/2 cup of milk
3/4 cups of coconut cream or coconut milk
1/4 sugar
1/2 cup dehydrated purple yam
Note: You can half this recipe since this makes a double batch of crinkles
For the crinkles
we need
1 1/2 tsp of ube flavouring
3 drops of violet food color (optional)
1 egg
1/2 tsp of salt
1 tsp of baking powder
1/2 cup granulated white sugar
1/2 cup brown sugar
1 1/2 cup all purpose flour
1/2 cup butter
1/2 cup ube that we made
To re hydrate the purple yum (you can use ube jam or frozen ube butyou need to cook it as well so it will not be gritty).
In a heavy based pan combine dehydrated purple yam, sugar coconut milk or cream and evaporated milk on top of a stove with the heat setting medium to low heat. Let boil while stirring constantly. You know when its ready when the ube coats the bottom of the pan and its starts to clump up in to a ball, (sometimes you need to add more milk or cream) adjust accordingly.
To make the crinkles
Combine the dry ingredients, flour, baking powder and salt whisk to combine or you can sift if you prefer. Set aside.
Beat the butter then add the sugar both brown and white, beat until light and fluffy.
Add the eggs beat until well combined.
Add ube flavouring and the rehydrated ube beat until well mixed.
Its your choice if you want to add 3 drops of violet food colouring add about 3 drops.
Then finally add the flour all at once use spatula to mix the batter first just to avoid the flour from flying everywhere then use the electric beater for about a minute.
Cover the bowl and let it rest in the fridge for 4 hours or until it hardens up and not sticky enough to handle.
Pre heat oven at 170 deg C'
Form the dough into a ball about 1 tbsp each.
Then roll it in the powdered sugar.
Tip: to ensure that the crinkles will have a better shape put it in the freezer for about 10 minutes before baking.
Bake in a preheated oven for about 8-10 minutes do not overbake or else crinkles will be dry .
Enjoy
Love ,
MY Sweet Ambitions
Coffee Streusel Slice
Ingredients
125 g butter
1 1/4 cup plain flour
1/4 tsp baking powder
Filling
1 can 395 ml condensed milk
30 g butter
2 tbsp golden syrup
3 tsp instant coffee
1/3 cup chopped (finely) walnuts
Streusel Topping
1 cup plain flour
2 teaspoon ground cinnamon
1/3 cup firmly packed brown sugar
125 g butter
Pre heat oven at 180 Deg C
Sift flour and cinnamon into a small bowl, stir in sugar, rub in butter, mix to a soft dough wrap in foil freeze about 15 minutes until firm
Combine plain flour with baking powder.
Beat butter and sugar in a small bowl with electric mixer until smooth.Stir in sifted flour.
Press the mixture over base of baking pan line with parchment paper (26x33cm) Bake in a preheated oven for about 10 -15 minutes
Combine condensed milk , butter , golden syrup and coffee in a medium heat heavy -based pan. Stir over heat until mixture boils, simmer, stirring constantly, about 3 minutes or until mixture thickens. Stir in the nuts.
Pour the filling in to the base let cool for about 10 minute while moving on to the next step.
Sift flour and cinnamon into a small bowl, stir in sugar, rub in butter, mix to a soft dough.
Sprinkle the streusel on top of the filling , bake in the preheated oven for further 20 minutes or until lightly browned. Cool in a pan .
Slice and enjoy.
Love
My Sweet Ambitions
Friday, 6 November 2015
Lengua de Gato
Hi guys a very easy recipe today
2 egg whites from 2 eggs
1/3 plain flour
60 g butter
1/2 cup sugar
Beat butter and sugar in a small bowl with electric mixer until light and fluffy.
Stir in egg whites beat for about 1-2 minutes then add the sifted flour. Occasionally scrape the side of the bowl to insure everything is mixing well.
Spoon mixture in a piping bag fitted with 5mm piping tube or just use the piping bag without any piping tip. Pipe about 5- 8cm strips on a baking tray lined with parchment paper. Allow about 6 per tray for they spread allot.
Tap tray firmly on the bench to spread mixture slightly.
Bake in a preheated oven at 180 deg C for about 8-12 minutes or until the sides of the lengua is lightly brown.
Let it cool in the baking pan for atleast 1 minute before tranferring in to the wire rack.
Store in an airtight container :D
Enjoy
Love,
My Sweet Ambitions
Thursday, 5 November 2015
Chocolate Cupcake with Fudge Icing
Ingredients
3/4 cup butter
1 1/3 cup sugar
2 tsp vanilla
1/2 cup sour cream
1 cup butter milk
1 tsp instant coffee
1 tbsp hot water
1 3/4 cup cake flour
1 cup cocoa powder
2 tsp baking soda
1/4 tsp salt
2 eggs
For the fudge icing
14 cup plus 1 tbsp water
1/4 cup cocoa powder
1 1/4 cup butter
1/2 cup icing sugar
340 g dark baking chocolate
1 tbsp glucose
Pre heat oven at 170 deg C prepare the cupcake pan line it with cupcake liner.
To substitute butter milk to a homemade version combine 1 cup of fresh milk and 1 tbsp of white vinegar. Set aside for 10 minutes before using.
Combine hot water and coffee set aside to cool
Combine cake flour, salt, baking powder and cocoa powder mix and then sift, set aside.
Beat butter then add sugar continue to beat for about 3-5 minutes or until light and fluffy.
Add vanilla, then add eggs one at a time beating in each addition, occasionally scrape down the side of the bowl.
Combine the buttermilk, sour cream and the cooled coffee.
Now alternately add the flour mixture and buttermilk into the butter mixture . Start with the flour then buttermilk then flour. You should end up adding the flour last. ( I added my flour in 3 additions then buttermilk in 2 additions Please see the video as a guide).
Pour batter into the cupcake pan filling about 3/4 of the way full. Bake in a pre heated oven at 170 deg C or until when you insert toothpick in the middle and the toothpick comes out clean. Halfway thru baking rotate the pan for even baking. Allow to cool in a wire rack
Cool completely before icing.
For the fudge Icing
Combine the water and glucose in a pan and boil in a stove with a heat setting medium heat and then add the cocoa powder, set aside to cool completely.
Melt the chocolate in a microwave or double boiler.
Combine butter and sifted icing sugar using an electric mixer, then add the melted chocolate( it is important that the butter and chocolate is at the same temperature, room temperature to avoid the chocolate from seizing.
And finally add the cooled cocoa water mixture.
Let it cool to set for about an hour before piping or 15-30 minutes in the fridge before piping.
Pipe and decorate the cupcake. :D
Enjoy.
Love ,
My Sweet Ambitions
Wednesday, 4 November 2015
Coconut Pandan Cupcake
Hi guys today I will be sharing my recipe for Coconut Pandan Cupcake its really good and will be good for a party.
Ingridients
1 cup coconut cream or coconut milk
2 cups flour
2 1/2 tsp of pandan extract ( I use buko pandan)
1 tsp baking powder
1/2 tsp salt
1 cup butter
1 cup sugar
3 large egg
1/2 cup dessicated coconut
For the Swiss Meringue Butter Cream this is optional you can use your own recipe for buttercream or whipping cream
109 g egg whites
218 g sugar
327 g
2 tsp of buko pandan extract
Dy Ingredients
Combine the dry ingredients cake flour, salt, baking powder whisk or you can sift then add the desiccated coconut set aside.
Wet Ingredients
Combine the Coconut cream or coconut milk with the buko pandan flavouring.
Beat the butter (make sure at room temperature) add the sugar , beat until light and fluffy about 3-5 minutes. Occasionally scrape the side of the bowl.
Add eggs one at a time beating in each addition.
With your hand mixer on a low speed add the dry ingredients in three additions alternating with the wet ingredients beginning and ending with the dry ingredients , and mixing each additions just until incorporated. Do not over mix
Line cupcake pan with cupcake liner. Pour batter into the cupcake pan filling about 3/4 of the way full. Bake in a pre heated oven at 170-175 deg C or until when you insert toothpick in the middle and the toothpick comes out clean. Allow to cool in a wire rack.
For the Swiss meringue buttercream
Whisk sugar and egg whites together in a bowl over simmering water, whisking constantly until temperature reaches 140 deg F or 60 Deg C or until you can no longer feel any granules of sugar thats a good indication that the mixture is ready.
Whisk or beat the sugar-egg white mixture on a high speed until it come to room temperature, Add butter 1 cube at a time; mix until silky- smooth , it will first look weird but continue mixing until that silky stage.
Finally add the buko pandan flavouring.
I used 1M piping tip to pipe the buttercream into the cupcakes :D
Enjoy
Love,
My Sweet Ambitions
Pineapple Cheesecake
Hi guys today I will be sharing No bake pineapple cheesecake with fruit salad jelly
For the Base
80 g melted butter
19 pcs of Marie crushed ( you can use any plain biscuits)
For the cheesecake
1 tbsp gelatin
1/4 cup hot boiling water
500 g of cream cheese
1/2 cup water
2/3 cup sugar
450 g of can crushed pineapple ( drain the liquid out )
3 eggs
300 ml whipping cream
Optional
2 packet of pineapple jelly ( I use less water)
fruit salad
glazed cherries
Combine the biscuit crumbs and butter, Press the mixture into a base of a 24 cm spring form pan , lined with baking paper Refrigerate.
Begin by blooming the gelatine, combine the 1/4 cup of hot water with the gelatine and set aside. Beat the whipping cream until soft peaks, drain the syrup from the pineapple. ( Do not use fresh pineapple the enzyme from fresh pineapple will prevent the gelatine from setting.)
Combine sugar and water in a medium pan, then put over a stove with heat setting at medium heat, bring to a boil and keep at a rolling boil for 6 minutes, or until sugar syrup reaches softball stage (118 deg C) on a candy thermometer.
Meanwhile while waiting for the sugar to reach softball start beating the eggs in a large bowl, re melt the gelatine in the microwave for 20 seconds (should be liquid form again) .
When the sugar syrup reach 118 deg C gradually pour this in the eggs that you are beating (don't stop beating to avoid the eggs from curdling) Add the gelatine mixture and continue to beat for further 3-4 minutes until mixture is thick and lukewarm.
Set aside while we move on to the next step
Beat the cream cheese in a large bowl with an electric mixer until smooth, add the crushed pineapple, fold in the egg mixture and fold in the whipping cream as well. Pour in the prepared pan and refrigerate until set.
To decorate (optional ) you can decorate with fresh fruit on top or you can use my method.
Once the cheesecake is set you can decorate the cheesecake the cheesecake takes about 2 hours to set on top but about 4 hours to fully set.
Follow the manufactures instruction on how to prepare the flavoured jelly except use less water so the gelatine is firmer.
Fill the top of the cheesecake with fruit salad and glazed cherries then pour the cooled gelatine let it set fully about 4 hours then release from the cheesecake pan.
Enjoy
(instructional video is attached for you to watch just incase there is a confusion)
