Tuesday, 27 January 2015

Veggie Pancakes

Sometimes taking care of a child at home makes everything look so mundane. But I know I have got to be thankful that I had a chance to! :)

So the little one is going into infant care next week, and Mama me is having some kind of separation anxiety.

I think I will miss her around me all the time :p

Then again, I am also thankful for all the job offers that came in. God is so good!


I was racking my brains and searching through the Internet for toddler recipes because the baby had been rejecting food for the longest time, and it became quite a concern, when she can just eat 2 mouthfuls for each meal only.

And I realised, opps, teething! She had 6 teeth popping out all at once lol.

I made some veggie pancakes for her the other time, and she likes (always!).

It has been such a LONG time since we last seen her chomping on her food happily. And she did that day!

She managed to finish 2 of those pancakes :)

Veggie Pancakes - Recipe adapted from Weelicious (I usually halve the recipe)

- 1 egg
- 60ml milk
- 62g flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt oil or canola oil spray
- grated carrots, finely chopped cabbage, onion, cherry tomatoes, dried whitebait fish
- black pepper, parsley

1. Place the vegetables in a bowl.

2. Whisk the egg and milk in a separate bowl and pour over vegetables.

3. Whisk the flour, baking powder, and salt together in a bowl and sprinkle over the vegetable mixture. Toss to combine.

4. Coat saute pan with oil or spray over medium heat.

5. Place 1 tablespoon of vegetable mixture in pan and cook for 3 minutes on each side or until golden brown. Repeat with remaining batter.

6. Serve.

*Allow to cool, place in a ziploc bag, label and freeze. When ready, place in toaster oven or oven at 300 and heat for 10 minutes or until heated through.

Saturday, 24 January 2015

Lychee Rose Cupcakes - Customised Party Gifts

Seems like the lychee rose cupcakes are quite a popular choice among my mummy friends haha :)

Made these cupcakes for a little one's first birthday party! The yellow striped liners were used to fit into his birthday theme - Winnie the Pooh.

I always like bright and colorful sprinkles and confetti. What's more for a baby's first birthday! (Ok technically the baby is not going to eat this ;p)

I am actually quite picky when it comes to cupcakes and cakes. I don't like to eat cupcakes with greasy buttercream, especially those made with wholly shortening. Neither do I like cream cakes with greasy cream. Just make me feel very queasy swallowing these desserts into my tummy.

So when it comes to making my own dessert, I make sure none of that happens :p

And so far so good! These cupcakes here used cream cheese frosting, infused with lychee and Nielsen-Massey rose water. So you can taste a very light and girly flavour, with a frosting that tastes sort of like yogurt. (Yay to no greasy buttercream!)

Oh.. I forgot to mention that underneath the cream is a tender and moist pink cake - So girly and fluffy haha!

If you are interested to order, please drop us an email petitejoybakes@gmail.com

We also provide customised party favors :) Just get in touch with us!

Friday, 23 January 2015

Almond Cookies 2015

Yay! Squeezed out some time to do my favorite Chinese New Year cookie - the almond cookies!

Last year I made a batch of melt-in-mouth ones, but those cookies felt a bit like "lao hong" as we approach Chinese New Year, and I didn't like it.

So this year I tried making crunchy ones, which I think is quite similar to those that my mum used to make.

I like my almond cookies to have some crunch, so I've added diced almonds on top. Some of my friends commented that these almond cookies are very "fragrant", which I think that the diced almonds enhances the "fragrance" of these cookies.

Almond Cookies (Recipe from Alan Ooi; Bread et Butter)
Makes about 45 cookies
-100g ground almonds
-150g plain flour
-100g caster sugar
-3/4tsp baking powder
-3/4tsp baking soda
-pinch salt
-100ml corn oil
-Diced almonds

Egg Wash:
-1 egg yolk + 1 tsp egg white

1. Sift flour, caster sugar, baking powder, baking soda and salt into bowl.

2. Add the ground almonds to the flour/sugar mixture.

3. Pour in the corn oil by batches into the bowl containing the flour/sugar/almonds. Mix until a cohesive dough forms.

4. Preheat the oven to 180’C.

5. Roll the dough into balls, and place on a baking tray lined with parchment paper.

6. Using a pastry brush, lightly glaze the tops of the cookie balls with the beaten egg yolk. Sprinkle with diced almonds.

7. Bake for 15-20 minutes, or until the cookies become slightly golden.

8. Leave to cool completely on a wire rack. Store into air-tight container.

I am also selling these cookies, as part of the Chinese New Year cookies, along with pineapple tarts. Drop us an email petitejoybakes@gmail.com if you are interested to get some.

10% of our sale proceeds will be donated to Arc Children Centre :)

P.S.: Like us on Facebook here!

Monday, 19 January 2015

Pineapple Tarts 2015

Chinese New Year is round the corner! :)

Decided to try to make some pineapple tarts ourselves! This time round, I decided to make the pineapple jam from scratch - Having a baby means I take more care in eating real food ;p

And yes, homemade jam really tastes better, and you know there's no preservatives, and you can control the sugar level!

I love how the jam goes together with the slightly melt-in-mouth cookie base. A little nostalgic childhood taste :)

I initially didn't want to sell any Chinese New Year cookies till I get a few enquiries from friends. So yes I am opening for orders! Email me at petitejoybakes@gmail.com if you would like to order.

Homemade Pineapple Jam (Recipe adapted from Jo the Tart Queen)
- 1 pineapple *I used Morries, Malaysia pineapple
- 1/2 cinnamon stick
- 1/2 star anise
- 1 clove
- 80g to 100g sugar

1. Peel and remove the “eyes” of the pineapple.

2. Grate the pineapple using a box grater into a large bowl. Discard the core of the pineapples; it is too tough to break down even after cooking, unless you like that texture in your pineapple paste.

3. Drain the grated pineapples with a sieve and place the grated pineapples into a large surface area pot. Save the pineapple juice for later. Add 20g of the sugar and spices in the pot at this point. Stir the mixture with a wooden spoon.

4. Bring the pot to a boil at medium-high heat. Once it start to boil, lower the heat to medium and stir it occasionally, be sure not to allow it to burn.

5. Start adding the pineapple juice to the pot a ladle at a time until all the juice has been boiled away.

6. The juice will start to evaporate and dry out. The mixture should start to look dry and its color should be darker by now. Turn the heat to low and continue cooking until the mixture looks very dry and coats the wooden spoon without any moisture. Add in the rest of the sugar to taste towards the end of cooking.

7. Take the pot off the heat and allow the jam to cool completely once it looks dry and sticky. The colour would also be an indication of its doneness.

8. Take note that the jam will continue to thicken after it is cooled so it is best not to overcook the mixture. It is better to under-cook it, for you can always put it back on the heat if it is still not at the right consistency.

9. After the pineapple jam is cooled, discard the spices, cling wrap it and store it in an air-tight container in the refrigerator for up to a 3-4 weeks.

Monday, 12 January 2015

Strawberry Shortcake

This is for an order. I am actually sort of afraid of making sponges, so I am set to make it good. Hee hee hee.

I first tried out the traditional genoise for the shortcake, but I used a non-stick pan and it couldn't rise. The cake was quite dry too.

So I went in search of another sponge cake that is fluffy and soft in taste.

Pure Vanilla Sponge (Recipe from Nasi Lemak Lover)
- 5 egg yolks
- 25g sugar
- 1 tsp vanilla
- 85g water
- 65g corn oil
- 135g Top flour or Cake flour

- 5 egg whites
- 90g sugar
- 1/2 tsp cream of tartar *I omitted

1. Prepare an 8" round aluminum cake tin. You do not need to line with paper.
2. Separate eggs into 2 clean mixing bowls.
3. Add sugar into egg yolks. Whisk till light.
4. Add in vanilla and corn oil, mix well. Add water, stir well to combined.
5. Sift in flour. Stir till well combined.
6. Whisk egg whites and cream of tartar till foamy. Gradually add sugar in 3 batches and continue beating till approaching stiff peaks (Meringue stand straight with slight curve at the tip).
7. Take 1/3 of meringue and use a hand whisk to mix well with egg yolk batter.

8.Fold in 1/3 of meringue and use a silicone spatula, gently fold with egg yolk batter till slightly combined. Fold in the balance meringue and gently fold till well combined.
9. Pour into the cake tin, bake at pre-heated oven at 140C (no fan) for 25mins at low rack, then increase to 160C(fan forced) for another 40mins.
10.Once baked, turn your sponge cake upside down and cool completely before remove from the cake pan.

And during my search for the best recipe:

OK I am still not good at cutting cakes haha!

LOL. I know it's very different, because I had wanted to try out the taste first :p

If you would like to place an order for this cake, email me at petitejoybakes@gmail.com :) 10% of all our sale proceeds will go to Arc Children's Centre.


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