I don’t usually bake cookies or biscuits.

That’s because we have quite a number of cookie monsters at home, myself included. Hee! Under normal circumstances, these cookies would be gone in say, 3 days max. If you look at it from one angle, it’s a good thing. I’m very certain all bakers would be really pleased seeing how fast their bakes fly off shelves, in this case, tubs.

However, if you look at it from another angle, it’s really quite a bad idea to bake cookies or biscuits given how fast these little morsels disappear!

Why, you ask.

Well.. because 3 days later, i’ll get boys complaining about sore throat or cough.

But.

Once a while, i’ll still bake them though. There are too many good recipes to try out!

Chocolate Cookies with White Chocolate Chips

Adapted from AllRecipes – Black & White Chippers
Makes 2 tubs

  • 1/2 cup unsalted butter, softened
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 3/4 cup white chocolate chips

Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats.

In the bowl of a stand mixer or a large mixing bowl with a hand-held electric mixer, cream together the butter, brown sugar, and white sugar until light and fluffy. Add the egg and beat to combine.

In a separate bowl, sift the cocoa, flour, baking soda, and baking powder. Gradually beat the flour mixture into the creamed mixture until fully incorporated. Fold in the white chocolate chips by hand with a spatula.

Using a spring-loaded ice cream scoop or a spoon, drop rounds of dough onto the prepared cookie sheets. Bake 8-10 minutes, until puffy but still soft, being careful not to over-bake. Allow to cook on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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Verdict :

Taste wise, it wa’s OK. Didn’t wow me that much. Apart from its lovely colour — i love the contrast! — the cookies were quite crumbly. What i dig most was that every bite i took, there will be a white chocolate chip inside! The boys and i would fight one another for those which had the most choc chips on them. :P

But will i bake these again?

Hmm… most likely not. I don’t fancy repeating recipe unless i love it very very much.

do pardon my 3 days old cake! procrastinated too long before i decided to do up the white choc + dark choc shavings

Another something that was thrown together to free up my freezer space!

I’ve had the chestnut puree up there in the freezer for the longest time — Pssttt, since my Mont Blanc cake! But since the puree was still in its tip top flavour (i tested :P), i decided to go ahead and whip up something which i had concocted in the head ever since i threw my purple sweet potato puree up there 2 weeks ago.

Because i didn’t want sour cream topping on it, i had to think of something to replace it. Initially, i wanted dark chocolate ganache but i thought the taste will not sit that well with chestnut and sweet potato. Then i thought of white chocolate!

I didn’t have a recipe to whip up white chocolate + fresh cream, so it was done pretty anyhow. My first attempt was quite a disappointment. It was too soft, the shape doesn’t hold at all. But instead of throwing it away, i turned it into something friggin’ decadent – White Chocolate Crème which i failed to guard. Failed to guard from the monster in me. Haha!

Out of 4 cups, which i was supposed to photograph the next day to share on this blog, i finished 2. As for the other 2 cups, i couldn’t possibly say no the boys right, since the mother was eating it herself! Heh!

But something good did happen out of it though. Because of this kitchen disaster, i won a FN goody bag from Food Network Asia!

Chestnut & Sweet Potato Cheesecake with White Chocolate

Crust

  • Oreo Cookies 140g, without the cream
  • Butter, melted 70g

Finely ground the biscuit. Pour warm butter over biscuit. Toss well to coat mixture with butter. Press firmly into an even layer on the bottom of pan. Freeze for at least half an hour.

Chestnut Cheesecake

250g cream cheese
2 eggs
2 egg yolks
1/3 whipping cream
1/2 tsp vanilla extract
1 tbsp rum
1/2 cup chestnut puree, sweetened

Beat the cream cheese until smooth. Add the eggs and egg yolks, beating them in one by one until they are incorporated into the cream cheese. Pour in the whipping cream, vanilla extract and rum, and beat again until smooth and creamy. Finally fold in the sweetened chestnut purée.

Pour the cream cheese mixture into the prepared crust and bake for 25-30 minutes at 150C on the lowest rack.

Sweet Potato Cheesecake

250g cream cheese
40g castor sugar
1 egg
75ml cream
1/4 tsp salt
3/4 cup sweet potato puree

Beat cream cheese and sugar until creamy. Add egg, mixing until just incorporated. Gradually add cream, alternate it with mashed sweet potato and lastly, add salt. Be careful not to over mix because we want to incorporate as little air as possible (to prevent cracking).

Bake at 150C for 45-60 minutes or till the edge of filling is set. Cool on rack completely before refrigerating.

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Verdict :

Well, if you love cheesecake, you’ll love this.

I heart the chestnut cheesecake quite a bit. Though subtle, i could still taste the chestnut. As for the sweet potato cheesecake, my first thought was, eh?!? rose flavour?!?! You can’t really detect the sweet potato incorporated in it. Perhaps because sweet potato doesn’t have any distinct taste? *shrugs*

So, eating this cake layer by layer is a big no no, but then.. who eats cakes like these layer by layer?!?!

You do take 1 mouthful don’t you? You know, a spoonful of everything together [oreo crust, chestnut cheesecake, sweet potato cheesecake and white chocolate fresh cream with dark chocolate shavings] ?

If you do, then this cake is absolutely irresistible.

You really just can’t stop at 1 slice!


I’m submitting this to Aspiring Bakers #6: Say Cheese! (April 2011) hosted by Jean from Noms I Must for the first time!

Alas…

When i threatened not to bake this ever again should i fail on this attempt, the cake got scared and gave me the colour i wanted it to be!

Truth be told, this is not my 3rd attempt like i mentioned on my failed chiffon cake post. It’s my 4th! So what happened on my 3rd attempt?

Errr…

I forgot the flour.

YES!

You read right.

I cleverly forgot the F.L.O.U.R. *pengsan*

I found that out seconds after i popped the cake into the oven! I blame Hugh Jackman. Really. Because of him, i had only 5 hours of sleep on Friday night and that gotta be the reason i missed out the flour! I do not function well with sleep less than 8 hours a day, and no interruption please.

Initially, I was tempted to get the cake out immediately and mix in the flour there and then but i figured it won’t work. I’d probably end up with a deflated chiffon cake batter. In that milliseconds time frame, i thought i’d just save the flour for attempt no.4… Better to waste a chiffon cake sans flour than a chiffon cake with flour if you get what i mean.

While cleaning up the mess, i randomly thought of something. If brownie happened because the baker forgot the flour for a butter cake, what will happen to a chiffon cake if the baker forgets its flour?

Yeeppppppp.. that’s correct!

I get souffle!

A GIANT SWEET POTATO SOUFFLE, with egg yolks that is. Kkekekkeee.

Now, the souffle.. it wasn’t awesome, but it can do. I mean, i’ve never liked any souffle to begin with.. so, i’m not the best person to judge this accidental sweet potato souffle of mine. For all you know, the souffle lovers out there might like it, yknow! HA!

Sweet Potato Chiffon Cake

from Florence

Ingredients
(22-23cm chiffon tube pan)

200g purple sweet potato (steam and mashed)
6 tbsp milk

(A)
6 egg yolks
40g brown sugar
pinch of salt
100ml / 82g corn oil
5-6 tbsp water

(B)
170g cake flour

(C)
8  egg whites
100g sugar

Method

1. Steam sweet potato, add milk to it and mashed till fine or blend it in a blender.
2. Mix all ingredients in (A) till well blended. Add in the mashed sweet potato and mix well. Sieve in (B) and mixed till smooth and lump-free. If batter is on the dry side, add a tablespoonful of water, spoon by spoon – some purple sweet potatoes can be quite dry.
3. Beat egg whites in (C) till stiff.
4. Add half portion of egg white mixture into egg yolk mixture and mix well with a spatula.
5. Pour egg yolk mixture into the remaining white and mix till well-combined.
6. Pour batter into chiffon pan. Bang the cake pan a couple of times to release air bubbles in the batter.
7. Bake at 180C for 30 minutes or till cooked.
8. Invert the cake and cool it completely in the tin.

To make the batter pinkish

1 lemon

Direction

1. mix 1/2 the lemon juice in step 1 and another half in step 5 (shown in the picture below)

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So what exactly happened to my previous 2 attempts for this chiffon cake?

Why was the colour grey instead of the pretty pink purplish hue that you see here?

After 2 attempts, i found out why.

In all seriousness, i’m appalled that not many mentioned this. Just 1 or 2 did but they also cited other reasons, which could be the reason as well (yes, Kirbie, you are one of them.. so sweet and unselfish of you! thank you!) So yes, after 2 very carefully monitored but unsuccessful attempts, i had no choice but to try out my very last resort which i wasn’t quite keen on — lemon juice.

AH HA!

That’s right!

The secret is to add in lemon juice!

Check this picture out, taken with my iPhone because the camera didn’t wanna work at that moment of time.

(ppssttt : the reason why i was not keen to add the lemon juice in is because i do not want the flavour of this cake to be tampered with something that might alter the cake’s taste altogether)

Amazing huh?

I did mix in the lemon juice at step 1. The colour did become dark pink purplish there after. But at step 4, not too long after i fold in the egg white into the egg yolk mixture, the colour changed to almost greyish again. Trust me, i did freak out at this point. I mean, c’mon.. lemon juice.. my last resort. It needs to be OK! I can’t afford anymore grey sweet potato chiffon cake!

Seeing that i have the other half unused lemon, i squeezed in more juice, praying that the colour would be bleached once more and it did!

This time, it became bright pink, at areas where the lemon juice pitter patter-ed on.

I squealed in delight!

As i fold the lemon juice in, the whole batter miraculously turned pinkish.

I squealed even louder!

IT WORKED!

THE LEMON JUICE BLARDY WORKED!

I was really pleased.

You have…. NO idea. HAHAHAHAHA!

So yes.. here you go, the end of my purple sweet potato chiffon cake journey. Quite an eventful one i must say. Heh. But i certainly do not hope this happens too often though. It’s rather miserable if this happens too often to people like myself… People who don’t give up easily. People who don’t quite accept an imperfect outcome.

Oh well, i guess once a blue moon is inevitable yeah? :)

So how do i like this chiffon cake?

I have to say, i enjoy it tremendously.

I’m not a chiffon cake person. Mostly because i don’t fancy anything too light and too airy (no satisfaction but that’s just me). But this cake, i likey. The sweet potato taste is not quite there. You can’t taste much of it. Bet if you were to blindfold me and feed me this cake again 1 year later, i might not be able to tell you the answer. I’d probably get heart attack from guessing first before i could tell you it’s sweet potato. Haha!

After frosting it with white chocolate cream, my gawwddd.. the cake rocks!

Refrigerating the cake makes it a leeetle bit more dense (nice!!) … and together with white chocolate cream, it’s OOH LA LA!!

So by my definition, this cake is a winner.

BUT.

Only if it’s covered in white chocolate cream and kept refrigerated. HAHAA!

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