Hello everyone! This could be my first time blogging, as many people had requested to share recipes and my baking experience. So here, I decided to share them all to you! Basically, I dont have my own recipes (yet) as they are all adapted from many sources that've caught my attention. Well, the most attractive and cute dessserts would be my first choice to make an attempt!
Talking about cute desserts, last Saturday I made an attempt to make sugar cookies. Im not a big fan of sugar cookies as they are only like other ordinary butter cookies and glazed with royal icing. But, I think this can be a perfect gift for wedding, baby shower..etc. So, I made a few research from the best recipe to the icing technique. And here's the result! not so perfectly done but the taste still good, which has light and soft texture.
Due to my laziness and impatience to decorate the cookies, I use an instant Royal icing instead of follow Martha's recipe. Here's the recipe;
Sugar cookies - Martha Stewart
Ingredients:
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup (1 stick) unsalted butter
- 1 cup sugar
- 1 large egg, lightly beaten
- 2 tablespoons brandy, or milk
- 1/2 teaspoon pure vanilla extract
- Royal Icing, optional
Directions:
- Whisk together flour, salt, and baking powder in a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar; mix until light and fluffy. With mixer running, add egg, brandy, and vanilla; mix until well combined. With the mixer on low, slowly add reserved flour mixture. Mix until just combined.
- Transfer dough to a work surface. Shape into 2 discs, cover with plastic wrap, and refrigerate for at least 1 hour.
- Preheat oven to 350 degrees. Line baking sheets with nonstick baking mats or parchment paper; set aside.
- On a lightly floured work surface, roll out dough to 1/8-inch thickness. Cut into desired shapes, and transfer to prepared baking sheets, leaving an inch in between. Leftover dough can be rolled and cut once more. Bake until lightly golden, about 10 minutes; do not allow to brown. Transfer to wire racks to cool.
- Decorate with Royal Icing, optional.
And yesterday, I also made Chocolate Hazelnut cupcakes which was sooo fragrant and SEDAP! yea, I think you should try this recipe as well. Happy baking!
Chocolate Hazelnut Cupcakes - (adapted from LOVE FOOD)
Ingredients:
3/4 cup butter, softened
Generous 1/2cup light brown sugar
2 large eggs, lightly beaten
2tbs chocolate & hazelnut spread
1 1/4 cups self-raising flour
scant 1/2 cup blanched hazelnuts, coarsely ground
For the topping:
5tbs chocolate & hazelnut spread (I use Nutella)
18 whole blanched hazelnuts
Directions:
Preheat the oven to 350F / 180C. Put 18 paper cases in 2 muffin pans
Put the butter and sugar in a mixing bowl and beat together until light and fluffy. Gradually beat in the eggs, then stir in the chocolate & hazelnut spread. Sift in the flour and, using a metal spoon, fold into the mixture with ground hazelnuts. Spoon the mixture into the paper cases.
Bake the cupcakes in the preheated oven for 20-25 minutes. or until risen and firm to the touch. Transfer to a wire rack and let cool.
When the cupcakes are cold, swirl some chocolate & hazelnut spread over the top of each cupcake and top wit a hazelnut.
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