Chic & Gorgeous Treats

Madeleine au Citron with Citron Honey Glaze

2013-05-08T17:25:00.001+08:00

I had been taking a while to draft this post, and when I finally did, disaster happened! Coming from a tech savvy environment, I have always saved my work, for this matter, this post. And then, the post was accidentally removed and blogger saved a blank draft for me. Oh gosh! The agony and pain for me to think all over on what to share with you was tougher than I thought. Sometimes, I feel that technology can be a pain and at times it's handy to our daily needs. It allows us to communicate and stay in touch with one another from far away land with just a click away; whereby a snail mail may take up to a week or two before it reaches it's designated destination. Then again, doing certain things the old fashion way makes it more memorable and meaningful too.

So last weekend, in brief I finally had time to catch up on some movies that I missed out. Ah! yes, it's starting to come back to me now. I watched Alice in Wonderland (the movie) and not the cartoon; although I must say, I do enjoy the cartoon a lot more. Yes, finally peeps! Can you imagine? To make the experience memorable, I whipped up some dainty French Madeleines. Yes, that's right. I will find any excuse to indulge over the weekend. Not just any plain madeleines. It has to be MADELEINE au CITRON with CITRON HONEY GLAZE.

To break it down....

Lime & Mango Sorbet

2013-04-29T07:47:00.001+08:00

Hoorah.. the weekend is here again! Then it came and gone with the wind. Oh! can I now freeze time and enjoy every single second? With the heat wave making my head spin, I decided to get started with "work" by sitting down here on my cool living room marbled floor pondering on what could I possibly make to cool off? It has to be something refreshing, light, quick and delicious of course. How does LIME & MANGO SORBET sound to you? I think it's perfect!

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Mango Swiss Buttercream + Dark Chocolate Cupcake

2013-04-22T15:42:00.000+08:00

This is a long overdue post, but it's finally done. Over this Easter weekend, I made some MANGO SWISS BUTTERCREAM DARK CHOCOLATE CUPCAKE for an order and it couldn't be more of a perfect timing. To go along with them, I made some coral blush robin cake toppers.

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Oreo & Earl Grey Ice Box Pie & TGIF!

2013-04-19T18:35:00.000+08:00

At last, it's Friday and perfect for a long gone TGIF post. As I gaze upon the window, gloomy weather is the forecast of the day and perhaps a thunderstorm coming upon us. Then as I scout around a very quiet workplace and with the air conditioning on at full blast, I feel a sense of chilliness that's making me crave for a hot cup of cocoa.[slurps...]. While I know it seems like it has been forever since I last posted, I do have a valid reason. If you followed me on Instagram, then you may have seen some mouth watering photos and amazing scenic view. To sum up, I was away on a family vacation. So I am back, for those of you who missed me and I will strive to keep on posting whenever I can [brownie's promise!].

While I may not have a recipe for you today just yet, but I hope this post will inspire you. Ever wonder what to make out of some left over baked goods? How many times have you thrown off some scrap or what do you if you have a left over cookie dough? Don't toss them out. There are several times I have tossed out extra batter thinking I will not be doing anything to it. This time round, I challenged myself using some left overs [which have not been eaten or touched of course] and came up with [what I personally think.. is a crazy idea]; also happens tastes good is an OREO & EARL GREY ICE-BOX PIE.

Gorgeous Magnolia: Taken in Perth, Australia

The layers? At the very bottom, sits a thin layer of buttermilk dark chocolate cake, then layered with a thin layer of earl grey mascarpone cream, then followed by a layer of home baked graham crackers. While it didn't end there, I slathered some melted dark chocolate spread and finally topped the entire pie with Jello's instant mix Oreo Pudding. To garnished, I chopped up some dark and semi-sweet Sharffen Berger's chocolate bar. Simple enough? Doesn't it make you drool? How would even think this came from left over batter?

Have a lovely weekend y'all and there are many more posts coming up. Right now, I am just going to head back to recuperate from my holiday.

After Eight Mint Chocolate Cupcake

2013-04-04T01:54:00.003+08:00

A long to do list that needs to be checked off one at a time, and a much needed break is what I really need right now. Whenever, I become a little stress over something, I become over emotional. Over emotional eater that is. Not the kind that will cry my eyes out but will pig out. That's more of me.

So when my heart and tummy crave for chocolate, another friend of mine will call out to me; After Eight Chocolate Mints. The gooey minty centre coated with dark chocolate is simply irresistible. To pay tribute to my obsession towards chocolate and mint, it has to be these AFTER EIGHT MINT CHOCOLATE CUPCAKES.

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Lemon Cheesecake French Macaron

2013-03-15T15:59:00.001+08:00

TGIF everyone! Here I am again, thinking..well lets have a classic lemon cheesecake. Instead of a cheesecake, lets find a way to put it into the macaron. Crazy right? As though an original flavoured macaron isn't delicious enough, I gave into my crave and made LEMON CHEESECAKE FRENCH MACARON. Double the flavour, double the joy, and double the satisfaction.

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Dark Chocolate Mousse & Hazelnut Rice Krispy Cake

2013-03-06T16:08:00.000+08:00

Before we move deeper into the recipe, I contemplated a long time whether this should go onto my post. A simple reason really as I don't think I did enough justice to this decadent treat. You will understand better later. This is almost like 2 desserts in 1. A cake and a bar? No clue really, but I went ahead and called it a cake; although it didn't require any baking, and mixing any cake batter. As a child, I had always love those dainty chic looking cakes where they are usually paired with a genoise or hazelnut praline crunch which are then topped with fluffy flavoured mousse. So there I was in the kitchen, toying around with the idea of making a thick luscious layer of dark chocolate mousse paired with a crunchy base coated in hazelnut spread. Alas came DARK CHOCOLATE MOUSSE & HAZELNUT RICE KRISPY CAKE; certainly a watering mouthful treat. You will definitely love the layer of the Chocolate Mousse.

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Mini Blueberry & Lemon Marbled Cheesecake

2013-02-25T14:39:00.004+08:00

From my kitchen to you, I bring you my "post" Chinese New Year treat. Nothing Chinese or Asian about it really. As Chinese New Year draws to a close and with an entire week filled with over indulgence at reunion lunches & dinners, has left me yearning for small, light, creamy, fluffy melt in the mouth individual MINI BLUEBERRY & LEMON MARBLED CHEESECAKE. Like that is ever going to help right? But hey! my friends and I used to joke that we have two stomachs. As long we hear those magic words "Dessert anyone?", our eyes lit up like twinkling Christmas lights and suddenly all those feeling of not being able to ingest another food is gone. Sometimes, I'm glad that my groupie shares the same love with me. Otherwise, I will likely feel like a little piggy in that dark cold corner..LOL.

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Chocolate Raspberry Truffle Torte Tart, from Vanille Magazine

2013-02-07T11:08:00.000+08:00

Have a Happy Valentine's Day!!

Love Is In The Air..da..dee..da.. (humming the melody by John Paul Young) while preparing these CHOCOLATE RASPBERRY TRUFFLE TORTE TARTELETTE. Isn't that a mouthful? A combination of a creamy dark chocolate truffle, raspberry preserved, served in a mini tart shell (store-bought or self-baked) and topped with tangy sugar coated red-currents. Dark and tangy? This combination works and blew my mind away. Also I couldn't decide whether it should be a torte or tart, so it is now both..a torte and a tart.

Next, I'm excited to announce that the Issue 2: Vanille Magazine will showcase a couple new collaborators and the theme this time is all about L♥VE. Bring on the berries and chocolate. Who could resist them? There will be fantastic savoury and sweet treats recipes to impress your love ones.

Earl Grey Dark Chocolate Cupcake

2013-01-28T19:53:00.000+08:00

Weekend came and go like "gone with the wind" leaving me feeling slightly unsatisfied. So many things to do, so little time.. spring cleaning, rearranging the furniture, prepping for the coming Chinese New Year..gosh! and the list goes on and on. Of course I wouldn't want to bore you with every single minute details. Sometimes I just wish there's that weekend I could just lay back, and do nothing and pray that Monday is a day further away. Feeling blue? Thank god! for my EARL GREY DARK CHOCOLATE CUPCAKE.

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Dulce de Leche & Espresso Macaron

2013-01-22T08:52:00.002+08:00

If you're a fan of sparkles, pink, lilac, coffee and caramel; then this DULCE DE LECHE & ESPRESSO FRENCH MACARON is definitely your go to pick me up of the day. Having both of these flavours marry together is seriously a match made in the kitchen dying to happen.

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Orange & Lime Bitters Rosette Cookie

2013-01-16T15:19:00.001+08:00

I know what you are thinking. Yeah, suddenly I have evolved into a mind reader. You must be thinking, what's with both of the combination of these citrus; orange and lime bitters. Let me tell you, it was a pure innocent mistake. Or is it? Well, we will never really know anyway. However, boy! this "mistake" made me wanted to reach not one or two but three or four of these ORANGE & LIME BITTERS ROSETTE COOKIES.

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Pear & Bourbon Vanilla Bean Custard Tart + Happy New Year 2013!

2013-01-04T13:13:00.002+08:00

HAPPY NEW YEAR 2013 y'all!

Birthday, Christmas & New Years was a quiet affair where it felt good to unwind, taking a deep breath to think calmly reflecting all that has happened throughout the year. It was great to be able to catch up with close friends for my Birthday, planned 2 hearty lunches for the family; one on Christmas and the other on New Year's Day where I placed my camera aside and enjoyed a meal, had heartfelt conversations which was much needed.

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Tangy Lemon Almond Slice & A Sunshine Award

2012-12-12T15:47:00.000+08:00

Thunder rumbling outside, the clock is ticking, fingers tapping on keyboard, while staring blankly to my screen, I am suddenly lost for words. What will I be sharing with you this time? Just as I thought being nominated in a running for best food blog award, is the cream of the cake, I had another surprise news from Chloe and Sarah at Honey & Lulu. The sweet ladies have awarded me a Sunshine Award, where I feel deeply fortunate to receive. To celebrate another sunny occasion, while it is damp, raining cats and dogs outside, and to clear that nasty writer's block, I decided that I will create my own sunshine with my TANGY LEMON ALMOND SLICE.

Irish-Cream Mascarpone Truffle & a nomination for BEST FOOD BLOG!

2012-12-11T08:26:00.004+08:00

December is a month of celebration, and happens to be a favourite month of mine. Lots of birthdays, and feasting. A perfect time of year to reflect all that has happen before moving into the New Years. To continue to celebrate, I made these oh! so simple ultra smooth, melt in the mouth IRISH-CREAM MASCARPONE TRUFFLES. They are seriously dark and rich, and a perfect gift to any chocolate lovers out there. Who says celebrating is always about cake?

Announcing Vanille Magazine! and Moonpies with Bailey's Irish or Strawberry Marshmallow Cream

2012-12-03T14:12:00.001+08:00

Take a bite of my very own mini MOONPIES with BAILEY'S IRISH or STRAWBERRY MARSHMALLOW CREAM; sit back, relax, grab a cuppa or a glass of bubbly, because today is a celebration of a BIG announcement! Apart from mom's birthday, I have an additional news to add on [drum rolls please...].

I like to introduce you to....

Vanille Magazine {Fall/Winter-Christmas}!

I am so excited to announce, jointly with a talented pastry chef Vane of Chokolat & Pimienta, the second issue online publication, Vanille Magazine.

This is my first online publication project and I was thrilled when Vane asked if I like to take part and be a collaborator. What an adventure? There's so much to share with you and so much more to come that I don't even know to begin.

What is Vanille magazine?
Vanille is a quarterly online publication [both in English & Spanish] that is dedicated to a theme or season; exploring every single food subject in great depth through a combination of recipes, photography, articles and stories. It is about a collaboration between a couple of amazing food blogger/writers coming together stretching our boundaries, brain storming and sharing our thoughts, love and complete obsession with food.

To entice you, my Moonpie is part of what's great to serve to your guests on a Christmas party, alongside with other great ideas and recipes. This issue also showcases classic pies, and new pie recipes, perfect for a cool windy day. So head on over, check out Vanille, Vanille on issuu, follow the Vanille Magazine blog, and the Vanille twitter feed!

Moonpies: Bailey’s Irish or Strawberry Marshmallow Cream
by Chic & Gorgeous Treats

* My very own take of moonpie where the marshmallow filling is sandwiched in between light airy cake called a Genoise.
* Makes a dozen (12) medium sized moonpies.
*2 different flavours: Bailey’s Irish Cream & Strawberry Cream.
* Irish cream liqueur can be omitted or substituted with any jam, preserved or artificial fruit flavouring for a kid friendly version.
* Moonpies can be kept between 3-4 days if stored in an airtight lid container.

INGREDIENTS

Basic Genoise

60g all-purpose flour, sifted

60g large egg white

60g large egg yolks

60g caster sugar

1/4 teaspoon of salt

2 teaspoons pure vanilla bean paste

Bailey’s Irish Cream Filling

4-5 tablespoons Irish Cream

1/3 cup Kraft’s Marshmallow Puff

1/4 cup heavy cream, whipped soft peak

Strawberry Cream Filling

1/2 -1 teaspoon Strawberry flavouring/

jam

2 teaspoons lemon juice

1/3 cup Kraft’s Marshmallow Puff

1/4 cup heavy cream, whipped soft peak

1/8 teaspoon of pink food

colouring(optional)

          Semi-Sweet Chocolate Glaze
          4oz Baker’s semi-sweet chocolate
          3 tablespoons light corn syrup
          4-6 tablespoons unsalted butter
          2-3 tablespoons milk

DIRECTIONS

NOTE:

*Do not over beat while mixing stiffened egg white (aka meringue) and yolk, as we do not want to lose a lot of air.

* Instead of mixing the flour and egg mixture with a paddle attachment, you may alternately fold in the flour into the egg mixture with a spatula until there are no lumps visible. Careful to not over mix or over beat the batter. Otherwise, the genoise will inflate when baked.

* BE CAREFUL TO NOT over bake a genoise as it will become hard, dry or burns easily. Each home oven temperature may differ; hence temperature suggested is a reference. I would usually set a time for 8 minutes, take it out to check, and when is not ready; I will let it bake another 3 minutes and run another check. Another suggestion is to preheat the oven at 160°C, and bake between 8-12 minutes as well. As long a skewer inserted comes out clean and cake is springy to touch, the genoise is ready.

1. Preheat oven to 180°C. Grease the sides, and line a (12x12 or 10x10) square baking tray with parchment paper. With a whisk attachment attached to a stand mixer or hand held beater, on high speed whisk egg whites until foamy. Turn speed down to medium-high, add sugar a tablespoon at the time, and then turn the speed up back to high and beat eggs whites and sugar until it forms stiff peaks. Then turn speed down to medium-low, add in the egg yolks, and vanilla bean paste; mixing each time until well incorporated.

2. Meanwhile, sift flour and salt in a separate bowl. Next, change the attached whisk to a paddle attachment. Pour the flour all at once into the mixing bowl, and on low speed, mix together the egg mixture with the flour, until there are no lumps left.

3. Pour batter into prepared cake tray and spread batter evenly. Bake for about 8-10 minutes or until a skewer inserted comes out clean or the top is lightly golden in colour. Let genoise sit in the tray and cool for about 5 minutes before transferring over to a wire rack to allow cooling off completely.

4. Using a medium round cookie cutter (approx. 5cm in diameter), cut out 24 round cakelettes. Each moonpie will have a set of 2 cakelettes; 1 for the top and 1 for the bottom. Set aside until it’s ready to be assembled.

To make BAILEY’S IRISH OR STRAWBERRY filling:

5. Whip heavy cream until soft peaks. In a bowl, mix together IRISH CREAM or STRAWBERRY FLAVOURING followed by pink food colouring (optional) to Marshmallow fluff. Fold in whipped cream and mix until well combined. Transfer marshmallow filling and refrigerate in for 20 minutes to allow filling to set or harden up slightly.

To prepare Chocolate Glaze and assemble the moonpie:

6. In a double boiler, a heatproof bowl set over a pot of simmering hot water, melt chocolate, butter, light corn syrup and milk together. Stir the chocolate glaze mixture once a while. Once chocolate has completely melted, take it off the stove and set aside to allow cooling off.

7. Using a palette knife, spreader or piping bag, spread or pipe marshmallow filling onto each genoise cakelette. Cover the filling with the other cakelette. Using a kitchen towel or with a palette knife, remove any excess filling.

8. Dip the moonpie into the slightly cooled chocolate glaze covering the sides and the top. Set moonpie on a wire rack, allowing excess chocolate glaze to drip off. Decorate with sprinkles (optional). Refrigerate moonpie for 1 hour or until the chocolate set and is slightly harden. Thaw 5 minutes before serving. ENJOY!

Boozy Banana Cream Pie

2012-11-30T15:46:00.003+08:00

Talk about starting off my holiday mood early. Ever wonder what to do with left over banana? Banana is one of those fruit that when ripen it turns black really fast. So instead of letting it go to waste and tossing it out in a bin, try making some banana pudding, smoothie or better yet, give this pie a try. Whenever I think of a dessert with banana, it somehow ends up being something decadent and satisfying.

Here's a little secret too. I really love this fruit in almost any possible way you could think of adding to a treat. Banana splits, Pancake with sliced Banana, Bacon & Maple Syrup, Chunky Monkey Milkshake and how about a BOOZY BANANA CREAM PIE (a grown up version)?

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Lingonberry Cream Cheese Brownie & TGIF

2012-11-23T15:31:00.001+08:00

oOOos.. aaahHHhs..mMMMmmmmm..is ringing in my ears. Ultra dark, rich, moist, fudgey and satisfaction guarantee is my kind of comfort when sinking a bite into these LIGONBERRY CREAM CHEESE BROWNIE. Slightly mysterious looking aren't they, tantalizing the eyes, calling your name [Yes, you!] tempting and bewitching your mind to grab a slice. It might make you want to run off, locking yourself in the room, enjoying every single moment alone with them. Oh! don't let me stop you there, the star of the show is the light lingonberry marbled cream cheese making this rich fudgey brownie simply irresistible.

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Orange Yogurt Cupcake + Chocolate-Butterscotch Ganache Frosting

2012-11-06T11:19:00.001+08:00

Rain, rain go away.. come again another day? Rain, rain go away... so that I could go out and play! Damp air, gloomy grey skies, cold wind gushing, has left me spending most weekends buried under a pile of baking books, trying to get some inspiration. But all I could think of was not wanting to change out of my PJs, staying under my sheets of comforter, cuddling a fluffy pillow and go off to Neverland to dream. I recently realised that my blog and passion for food & desserts has been slightly neglected. Forgive me if I had gone MIA. I told myself that I needed to stay focus at work, and that's what I did. So there are a few back dated posts that will be coming right up real soon.

Was it only last week, that we celebrated Halloween? Anyways, I am starting this lovely month of November with early baked Christmas goodies. This is the easiest, tastiest and good looking ORANGE YOGURT CUPCAKE with CHOCOLATE-BUTTERSCOTCH GANACHE FROSTING with easy to make coral blush fondant toppers.

Spice Pumpkin Latte Cream Éclairs

2012-10-23T11:30:00.002+08:00

It's all about PUMPKIN this month. I am seeing it everywhere. Pumpkin doughnuts, pumpkin ice-cream, pumpkin in everything. Okay, so I guess I wanted to be that little devil and join in the fun, making sure that I could influence another foodie or blogger to do something with pumpkin [muah..ha..ha..ha]. My love for eclairs runs deep within my blood veins. So deep that I wanted to switch it up for this month of October; since its the month of Halloween. Just like the witches standing around a huge black pot brewing some potion, well I stood infront of a kitchen stove, brewing something that's ultra delicious if I say so myself and will get anyone hook just after the first bite. Ladies and gentlemen, here I present you my SPICE PUMPKIN LATTE CREAM ÉCLAIR. Caution: Drool away my foody friends and I will not be held responsible for any excessive drooling or eyes popping.

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Peach Custard Tart with Lemon Thyme Syrup Glaze

2012-10-10T15:52:00.004+08:00

Tarts, tarts, and more tarts! Don't you just love them? So, over the last weekend while laying awake in my bed, googling and tweeting asking for suggestions which didn't work anyways, I decided that I will be making a PEACH CUSTARD TART with LEMON THYME SYRUP GLAZE.

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Earl Grey Creme Tart with Golden Almond Brittle & TGIF!

2012-10-05T17:46:00.002+08:00

Toasting almonds in a flat pan, sugar boiling away in another saucepan, praying, wishing and sweating profusely hoping that I would not burn my sugar and my idea of Almond Candy Brittle would work. Phew! a sigh of relief. For once I paid extra care, extra attention, being careful, and to not walk away; cause we all know how fast sugar goes from golden in colour to a burnt stage. Been there several times and the thought of scrubbing a burnt saucepan isn't exactly what I have in mind this time. Part 2 of mission accomplished. You will soon find out why I labeled it Part 2.

To my surprised it added extra oopmh and charm to the EARL GREY CREME TART with GOLDEN ALMOND BRITTLE. A combination of dark crumbly chocolate tart shell, with luscious creamy smooth soft Earl Grey infused custard then topped with crunchy Almond Candy. Perfect for any cool day or any day!

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Peanut Butter-Chocolate Chip & Hazelnut Cookies

2012-09-26T14:58:00.002+08:00

The aroma of freshly brewed coffee, rich buttery cookies lingered in the kitchen today gradually making its' way to the dining and living area making it harder to resist. I could feel my mouth watering up, drools making its' way down and while I swallowed and lick my lips, focusing on drafting this post; never once thought that it could be so hard. Okay, so I gave in to my weakness, grab 2 cookies, munching, devouring and enjoying every single bite, while still trying hard to stay focus to type every single word, conjuring up a sentence in my head. Boy! This PEANUT BUTTER-CHOCOLATE CHIP N' HAZELNUT COOKIE is irresistible. Crunchy on the edges, chunky, slightly chewy in the middle with a combination of semi-sweet chocolate chips, peanut butter-chocolate morsels, and chopped hazelnuts in a cookie. Perfect breakfast, tea-time or anytime of a day snack or maybe an excuse for a mid-week snack. So maybe 2 cookies isn't enough?

Strawberry Vodka Coulis + Creamy Vanilla Bean Panna Cotta

2012-09-21T16:54:00.001+08:00

As I am kicking my heels off, feeling really exhausted after a long day; the thought of just plopping myself down on the couch, sipping a glass of Strawberry Daiquiri, made with vodka and catching some shut eye sounded very much like heaven. Then all this reading and talks about cocktails over at The Boys' Club since their blog officially launched got me thirsty. Instead, of a drink, I suddenly was left craving for something creamy and satisfying, with minimal cleaning up, fresh, and easy to make. Join me and party this weekend with delicious STRAWBERRY VODKA COULIS topped with more fresh Strawberries over a light creamy VANILLA BEAN PANNA COTTA. A versatile recipe. If you could dream it, you will be able to make it.

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Apple, Cranberry & Walnut Pie with Apple Crisps

2012-09-10T17:32:00.000+08:00

It's beginning to 'smell' a lot like Christmas [humming the tune in my head] in early September in my kitchen. Ahh! the aroma of cinnamon, vanilla bean, apple, cranberry and walnut lingered throughout the day as I prepared my APPLE, CRANBERRY & WALNUT PIE with homemade APPLE CRISPS. Don't you just love the classics? Rich classic flavours with a twist. Not only these pies are made to individual portions shaping like individual gifts, they are served freshly baked out of the oven; each topped with good ole' fashion vanilla ice-cream, caramel syrup and apple crisps.

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