Saturday, 1 August 2015

I have seen these Devil's Food Cupcakes around but never get to bake them. Yes! they're devilishly good and rich!  This is a classic American chocolate cake, and I guess it get it's name because it is very dark and decadent?

I have been very busy lately, and would have missed this week Bake Along if not for reading Ann's post. I like she adapted the recipe and used yoghurt in the cake and frosting. These cuppies are definitely healthier than most other chocolate cupcakes.

Devil's Food Cupcakes with Chocolate Frosting

makes 8-10 cupcakes


25g unsweetened cocoa powder
30g semi sweet chocolate(4 oz)
1/4 cup boiling water
1/4 cup natural yoghurt
1/2 cup plain flour(cake flour)
1/2 tsp baking soda
1/3 cup brown sugar
1/4 cup canola oil (sunflower)
1/4 cup castor sugar
1 large egg
1/2 tsp vanilla extract


  • Preheat oven to 170C and line muffin cup with paper liners.
  • Combine cocoa powder and chopped chocolate together and pour boiling water over it and whisk till smooth. Whisk in the yoghurt.
  • In a separate bowl, mix flour, baking soda, salt together. Set aside.
  • Using electric mixer, beat brown sugar, oil,sugar, egg and vanilla until light and creamy. Beat in the flour mixture, alternating with chocolate mixture in additions.
  • Scoop batter evenly among paper liners. Bake for about 18 minutes (20 minutes) or until tester inserted comes out clean.
  • Let cupcakes cool in the pan and cool completely before frosting it.


90g semi sweet chocolate (3 oz)
1 tbsp whipping cream
15g butter
1/4 cup natural yoghurt
1/2 tsp vanilla extract
1/8 cup icing sugar (15g)

  • Stir chocolate and butter in a medium bowl over simmering water until melted and smooth. Remove from water and whisk in yoghurt and vanilla, then icing sugar.
  • Let stand until thick to spread or put in the fridge to fasten the process. Fill a pipingbag with Wilton nozzle star tip 1M and the chocolate cream. Pipe a circular swirl design on the cuppies.

This post is linked to Bake Along 83 Devil's Food Cupcakes hosted by Zoe from Bake for Happy Kids, Joyce from Kitchen Flavours and Lena from Her Frozen Wings.

Submit yourselves therefore to God. Resist the devil, and he will flee from you. James 4:7

Thursday, 30 July 2015

I Promise You

This is probably the healthiest recipe I ever posted!  I have made these Granola Bars many times, and I should share this with you sooner.  I usually bake my home made granola bars when I have trail walks with my fellow walkers. Our trail walks are usually about 13-15km and these are good to fill the hungry walkers' stomach along the way.

Granola bars can be easily baked at home. Made with no added sugar and using only natural raw ingredients, they are a good meal replacement for dieters, and a nutritious snack for growing teens. You can also add milk and eat them like your morning cereal.

Granola Bars
makes about 18-20 bars

2 cups rolled oats
1 cup chopped nuts (any nuts you fancy)
1 cup shredded coconuts

Toast the above in 180C oven for 10 minutes.

1/2 cup toasted wheat germ
2/3 cup honey
1 tsp vanilla
1/2 tsp kosher salt
1/1/2 cup dried fruits (apricots, cranberries,raisins)

Add these into the hot toasted oats, nuts and coconuts. Stir and mix. Press into a 9" x 11" brownie tray. Press and pack as tightly as possible. Bake in 175C for 20-25 mins. Leave to cool completely before cutting into bars.
Store bars in freezer to keep them crisp.

I praise you, for I am fearfully and wonderfully made. Wonderful are your works; my soul knows it very well. Psalm 139:14

Monday, 13 July 2015

Any serious lemon lovers out there would have baked or eaten a lemon bar once in their lives.
Add a little sunshine in your kitchen today by baking these all natural lemon bars. Bake, share(lemon bars and God's word) and let the sun and son(Jesus) shines. Watch them eat(lemon bars and God's word) and you will feel blessed you have shared. These are good for the body(vitamins only) and soul(God's word).

 Pardon the uneven slices, I was in a hurry to cut and photograph before rushing out to share these lemon bars with friends. All liked them very much.

The base is specially delicious with the added almond meal.  The crunchy texture contrast with the lusciously soft curd.  I would not describe the curd as sour but zingy and zesty.

Heavenly Lemon Bars with Almond Shortbread Crust
Recipe from The Kitchn

For the crust

1 stick(113g) unsalted butter, softened and cut into chunks
1/2 cup powdered sugar(icing sugar)
1 cup all purpose flour
3/4 cup almond meal
1/2 tsp salt

For the lemon curd

4 large eggs
4 large egg yolks
1 cup granulated sugar
zest from 5 to 6 lemons
3/4 cup fresh squeezed lemon juice
1/4 tsp salt
1 stick(113g) unsalted butter, softened and cut into cubes
Powdered sugar for dusting


  • Heat the oven to 350F with a rack in the middle position. Line an 8"x 8" baking  dish with parchment, letting the excess parchment hang over the sides of the pan.
  • First, prepared the shortbread crust. Beat together the butter and powdered sugar in a stand mixer on medium high speed until they are completely combined, turn pale yellow, and resemble creamy frosting.Stop the mixer and scrape down the sides of the bowl as needed while mixing.
  • Add the flour, almond flour, and salt to the bowl. Beat on low speed just until all the flour is incorporated and the mixture comes together into a dough. The dough will seem fairly crumbly,but should hold together when squished in your hand.
  • Press the dough into the baking dish.Use the bottom of a cup to make sure the layer is as compacted as possible and in an even layer. Prick with a fork all over. Bake for 20 to 25 minutes, until the edges of the shortbread turn golden brown.
  • While the shortbread crust is baking, prepare the lemon curd. Whisk together the eggs, yolks, and sugar in a small saucepan, then whisk in the lemon zest, lemon juice, and salt to form a smooth, liquidy mixture. Set a small strainer over a mixing bowl and place next to the stove.
  • Place the pan with the lemon mixture over medium heat. Stir, gently but continuously, until the mixture thickens enough to coat the back of a spoon and registers about 155F on an instant read thermometer. This should take 8-10 minutes. Be sure to scrape the bottom and edges of the pan as your stir. If you notice the mixture starting to coagulate and clump up, immediately remove the pan from heat.
  • Strain the lemon curd into the bowl, removing the zest and any clumps from the curd. While the curd is still warm, stir in the butter.Stir until the butter is completely melted.
  • When the shortbread crust is ready, remove it from the oven and pour the curd over top. Bake at 350 F until the edges of the curd are set, but the middle is still jiggly, 10 to 15 minutes.
  • Cool completely  on the counter, and then cover and refrigerate for at least 4 hours or overnight.

I am linking this post to Bake Along 'Lemon Bars' with Zoe from Bake for Happy Kids, Lena from
Her Frozen Wings and Joyce  from Kitchen Flavours

He dawns on them like the morning light, like the sun shining forth on a cloudless morning, like rain that makes grass to sprout from the earth. 2 Samuel 23:4

Tuesday, 16 June 2015

But When You Give To The Needy

This is so delicious that I'm going to cook it again. Before I do so, I better have the recipe up.
A very robust dish but with delicate flavours. Simple ingredients and straight forward cooking. The star is Guinness Stout but I have never tried drinking stout.  Not even a sip from the leftover.

Creamy potato mash is the best complement to this dish. Unlike tomato based stews, this doesn't go with well with rice.

This is cooked with Campbell's real beef stock commonly sold at supermarkets everywhere. This stew is always better made one day in advance.

Beef and Guinness Stew
Guinness Storehouse

200ml of Guinness foreign Extra Stout
400g stewing diced beef, I used beef shin
1 medium onion, diced
1 large carrot, diced
1 large celery, diced
1 large parsnip, diced
1 litre of thick beef stock
sprigs of fresh thyme or rosemary


  • Stir fry the beef, add the vegetables and cook until tender, then pour the Guinness and reduce by half. Add the beef stock and herbs and simmer very slowly for between an hour and an hour and a half. Serve with the champ potato and honey roast carrot and parsnip.

But when you give to the needy, do not let your left hand know what your right hand is doing, so that your giving may be in secret. Then your Father, who sees what is done in secret, will reward you.
Matthew 6:3-5

Friday, 12 June 2015

In The Time of those Kings

They look like croissants, don't they? They do taste like croissants but they don't have the texture of a croissant. These are my quick croissants which I have baked for the first time for the Bake Along theme.

I know it is not easy to produce light, buttery crisp type of croissants at home. In fact, I do have a recipe which I think is doable if I have more practices. I will post it here if I can achieve it. Meanwhile, here is the quick version which is not too bad if eaten with jam. It has all the buttery taste minus the tender crisp. There is no melt on the tongue texture. The interior has layers but dense and doughy.  If you're not fussy, I think this is passable. I had worse croissants in a remote international hotel somewhere in China

Quick Croissants
Makes 8 big croissants or 15 mini ones
Homecooking adventure

250g strong breaed flour
150g cold unsalted butter, cubed
120ml lukewarm milk
45g sugar
7g active dry yeast
1/2 tsp salt
egg wash
1 egg yolk
1 tbsp milk


  • Place yeast in a bowl. Add sugar and milk. Set aside to cool completely

  • Combine flour and salt into a large bowl. Add butter and using a fork combine until big crumbles form.

  • Add the yeast/milk mixture and gently combine until the dough just comes together. The butter needs to remain in pea-sized pieces. Wrap it with plastic, knead slowly to form a square and freeze for 30 minutes or refrigerate for a couple of hours.

  • Dust with flour your work surface and your rolling pin and start rolling the dough into a rectangular roughly two  to three times as long as it is wide.The dough is pretty hard to work with at the beginning but will come together while rolling and folding.

  • Fold the short sides of the dough into the middle. Rotate the dough by a quarter turn. Roll out slightly to lengthen. Fold the short ends towards the middle.

  • Flip the dough over so the seams are underneath. Repeat the rolling and folding process steps three more times, giving the dough a total of four times of rolling and folding.
  • Wrap the dough in plastic wrap and refrigerate for a couple of hours or better overnight.

  • On a lightly floured surface roll the dough into a rectangular of 16 inches x 10 inches. Cut the dough into triangles, it will make about 8 triangles.

  • Score a small slit in the centre of each triangle base, gently stretch the corners and tip, then roll the croissant starting from the wide up to the top giving them the croissant shape.

  • Place the croissants with tip side down onto a prepared baking sheet lined with parchment paper. Cover with plastic wrap and let rise for 2-3 hours at room temperature.
  • Preheat the oven to 230C. Brush the croissants with egg wash.
  • Bake for 8 minutes than reduce the oven to 190C and bake for another 10-15 minutes until deep golden brown.
  • Cool on wire rack before serving.

This post is linked to Bake Along hosted by Zoe from Bake for Happy Kids, Lena from

In the time of those kings, the God of Heaven will set up a kingdom that will never be destroyed, nor will it be left to another people. It will crush all those kingdoms and bring them to an end, but it will itself endure forever. Daniel 2:44
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