Friday, August 1, 2014

chocolate sour cream bundt cake

I have friends who are really supportive of my blog (thank you!) and they often give me ideas on what to cook or bake. Needless to say, I am really appreciative of any tips that come my way.

So I got a text from my friend, Jennifer, and she said, "YOU HAVE TO BAKE THIS!!"
And, well, it took me a while to get to it, but bake it I did!

And man, this is a super most and super tender cake!

I have absolutely no regrets baking this cake and it is totally a keeper!
And it is so easy to bake too!!!

Here's how!

I started by placing butter, cocoa powder, salt and water in a saucepan.
I placed this over low heat and stirred until all the butter had melted and the mixture had come together.
This was set aside to cool a little.

Into the bowl of my mixer, I sifted the dry ingredients - flour, sugar and baking soda.

I turned on the mixer (to the lowest speed) and slowly added half the butter/cocoa mixture.
Once the mixture was well blended (it would be thick), I added the remaining butter/cocoa mixture.
You should get a thick but smooth mixture.
Into this, I added the eggs, one at a time and continued beating after each addition.
Finally, I added the sour cream as well as the vanilla extract and mixed until the mixture was well-blended.
This was poured into a greased bundt pan. I didn't flour the pan because I had (fingers crossed) not had any problems with getting the cake out of this pan thus far!
The cake was baked and allowed to cool for at least 15 minutes before I inverted the pan onto a wire rack for the cake to cool completely.
This is a rather tender cake, so you must wait for it to cool slightly before turning it out of the pan!

When the cake was completely cool, I made the glaze by heating up cream and sugar until the cream started to bubble at the edges of the pan. I poured this into the bowl containing the chocolate and corn syrup, and stirred until the chocolate had melted and the mixture was smooth.
Then simply POUR this over the cake!

And cut a big chunk.
And if you have one of those hidey-places under the stairs like Harry Potter did, just hurry there as quickly as you can, and shut the door.
And only come out of hiding when you have nothing but crumbs left.

:)

A GIVEAWAY!
The really nice folks at Tovolo would like to share a few of their fantastic products with readers of The Domestic Goddess Wannabe, and as such, I am hosting a giveaway for a Better Batter Tool and a Cupcake Scoop.

Fancy winning one (or all) of these? Here's how to take part!
a Rafflecopter giveaway
a Rafflecopter giveaway
a Rafflecopter giveaway
Giveaway ends on Tuesday, August 12, 2014 at 12:00 a.m. Pacific time. The winner(s) will be selected by random.org and contacted by email. If there is no response after 48 hours, another winner will be selected. Open to residents of Singapore only.

RECIPE
Chocolate Sour Cream Bundt Cake (Serves 12-16)
Adapted from twopeasandtheirpod, Inspired by Jennifer Wong

Ingredients:
For the cake:
1 cup (225g) unsalted butter, plus more for the pan
1/3 cup (39.3g) cocoa powder (we use Dutch processed) - I used Valrhona
1 teaspoon kosher salt
1 cup (240ml) water
2 cups (250g) plain flour, plus more for the pan
1 3/4 cups (350g) granulated sugar - I reduced this to 1 1/4 cups
1 1/2 teaspoons baking soda
2 large eggs
1/2 cup (116g) sour cream (or Greek yogurt)
1 teaspoon pure vanilla extract

For the chocolate glaze:
4 ounces (120g) bittersweet chocolate, finely chopped - I used Valrhona 70%
1 1/2 tablespoons corn syrup (or agave nectar)
1/2 cup (120ml) heavy cream
1 1/2 tablespoons (21g) granulated sugar

Method:
1. Position a rack in the center of the oven and heat to 350°F (176.6°C) . Butter and flour a 10 or 12-cup Bundt pan and set aside.
2. In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.
3. In a large bowl, whisk together the flour, sugar, and baking soda. Add half of the melted butter mixture and whisk until completely blended. The mixture will be thick. Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended. Whisk in the sour cream (or Greek yogurt) and the vanilla extract. Whisk until smooth.
4. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.
5. While the cake is cooling, make the chocolate glaze. Place the chopped chocolate and corn syrup (or agave) in a medium bowl and set aside. Combine the heavy cream and sugar in a small saucepan and put over medium heat. Stir until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until smooth.
6. Generously drizzle the glaze over the cooled cake, allowing it to drip down the sides. Cut into pieces and serve.
Notes: 
Cake can be kept in the fridge in an air-tight container for up to 5 days, or frozen for up to 3 months. 
You can halve the recipe and make the cake in a 6-cup Bundt pan or a 5x9-inch loaf pan. You will need to adjust the baking time accordingly.

Thursday, July 31, 2014

little thumbs up august 2014

I've been twiddling my thumbs, waiting and waiting for August to arrive because for this entire month, I shall be hosting the Little Thumbs Up event organised by Zoe from Baking for Kids and Doreen of my little favourite DIY.

I have chosen Flour as the theme ingredient for this month.
Flour is an essential ingredient in my (and I am sure, many of your) kitchen. It is the base of pastas and noodles, cakes and biscuits, or even as thickening agents in the making of a roux. The list of food items made using flour is endless.

As such, we will be limiting the theme to mainly Wheat Flour, namely,

1. All-Purpose (also known as Plain) Flour
2. Bread Flour
3. Cake Flour
4. Self-raising Flour
5. Pastry Flour
6. Wholemeal Flour
7. Hong Kong (also known as Waterlily) Flour
8. Superlite Flour
9. Top Flour

You must use one of these flours in its raw form in your recipe and you must use at least 1 tablespoon or 10g of one (or more) of these flours in your cooking.


To join the linky party, simply cook or bake any recipe using one (or more) of the flours from the list above. It can be your own original recipes, or a recipe from a cookbook, magazine or a website. You can submit as many posts as you wish to this thumbnail.

Please note, however, that
1. Your submission must be one that is posted in August 2014.
2. You mention the following, This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe at the end of your post.
3. You display the Little Thumbs Up badge in your post.
4. The last day of submission to this event is 31 August 2014.

It would be great if you can visit the blogs from the link and leave a comment.

New widget code:

assam batang curry

I was craving for batang. It is the local name for mackerel.

I love batang!! Love! Love! Love!

When I was pregnant with Aden, all I wanted to eat was fried batang. But I was unable to go near a hot stove so the LAM learnt to fry batang the way I liked, which was basically to fry it to death. Aromatic and crispy and salty. YUMMY!

Anyway, I digress.
So, as I was saying, I wanted batang, and I wanted curry.

The obvious thing to do was to combine them and make a batang curry!

To start, I fried the batang pieces in some oil until they were brown. They were set aside.
In my hot Dutch oven, I sauteed sliced red onions in vegetable oil until they were well-cooked.
Into this, I added curry leaves. I always put a ton of curry leaves in my curries because, well, I like them a lot, and we have a curry tree growing in our estate. How convenient, hehe. I also added lemon grass. And stirred them around for a couple of minutes.
I added fish curry paste and gave everything a stir.
This was followed by fish curry powder.
This was cooked for about 2-3 minutes.
Before I added water.
Once the water came to a boil, I added the okra and egg plant which I had lightly sauteed in hot oil.
Finally, I added the batang, as well as fish sauce and assam.
I garnished with plenty of fresh coriander. You can also add sliced green chili.
This was so good, I ate it with rice two nights running.

And I rarely eat the same thing twice in a week!

A GIVEAWAY!
The really nice folks at Tovolo would like to share a few of their fantastic products with readers of The Domestic Goddess Wannabe, and as such, I am hosting a giveaway for a Better Batter Tool and a Cupcake Scoop.

Fancy winning one (or all) of these? Here's how to take part!
a Rafflecopter giveaway
a Rafflecopter giveaway
a Rafflecopter giveaway
Giveaway ends on Tuesday, August 12, 2014 at 12:00 a.m. Pacific time. The winner(s) will be selected by random.org and contacted by email. If there is no response after 48 hours, another winner will be selected. Open to residents of Singapore only.

RECIPE
Assam Batang Curry (Serves 4-6)

Ingredients:
5 pieces batang, about 1.5cm thick)
1 large eggplant (brinjal), cut into pieces
5 okra, cut into pieces
1 large red onion, sliced
3 stalks lemon grass, white part only, sliced
4 sprigs curry leaves
2 tablespoons fish curry powder
1 packet (about 200-250g) fish curry paste
3  tablespoons assam (tamarind) soaked in 1/2 cup water
2 cups water
1 teaspoon fish sauce, or to taste
1 bunch coriander, chopped
2-3 green chili, sliced (optional)

Method:
1. Saute eggplant in a little oil in a hot skillet until slightly brown. Remove and set aside. Repeat with okra.
2. Add a little oil to skillet. Saute onions until softened, about 8-10 minutes. Add lemon grass and curry leaves. Stir to mix.
3. Add curry powder and paste. Stir until mixed.
4. Add water and bring to a boil.
5. Add eggplant and okra. Lower heat and simmer 10-15 minutes, until vegetables have softened. Add fish sauce and liquid from soaked assam. Add fish. Stir to mix. Check and adjust seasoning.
6. Garnish with coriander and green chili and serve, hot, with rice.

Starting tomorrow, I shall be hosting the Little Thumbs Up linky for the entire month of August with Zoe from Bake for Happy Kids and Doreen of my little favourite D.I.Y.

Flour is an essential ingredient in my (and I am sure, many of your) kitchen. It is the base of pastas and noodles, cakes and biscuits, or even as thickening agents in the making of a roux. The list of food items made using flour is endless.

As such, we will be limiting the theme to mainly Wheat Flour, namely,

1. All-Purpose (also known as Plain) Flour
2. Bread Flour
3. Cake Flour
4. Self-raising Flour
5. Pastry Flour
6. Wholemeal Flour
7. Hong Kong (also known as Waterlily) Flour
8. Superlite Flour
9. Top Flour

You must use one of these flours in its raw form in your recipe and you must use at least 1 tablespoon or 10g of one (or more) of these flours in your cooking.

So if you have a food post in the month of August that includes flour, do come link up! :)

I breathe better when my child does | a review of drypers drypantz

I never seem to have enough time in my day. I work, I cook, I bake, I blog and I parent.

My day usually begins at about 6 in the morning and I finish at about 11 at night, by which I am usually exhausted. It is, therefore, crucial that I make life run as efficiently as possible and in as many ways as possible.

One of my best finds which helps me to do exactly that is Drypers Drypantz. 
 
Because Jadelyn is very active, we switched to pants diapers when she was about 8 months old.
It was simply a lot easier to pull the pants off when they got soiled and change her into a new pair.

Prior to switching to Drypers Drypantz, Jadelyn used to get redness, especially at the waist because she is a pretty chubby kid. That meant lots of discomfort for her it was awful for us as well because the rashes appeared at the folds near her tummy and were difficult to treat.
Indeed, the problem of redness and rashes due to ill-fitting diapers with waistbands that create red pressure marks and cause rashes is a common one in many kids but it can easily be avoided. 
What I really love about Drypers Drypantz is its new soft and breathable Comfort Fit™ waistband. It actually feels like cloth and is so soft and comfortable.
In addition to the comfortable feel of the pants diapers, Drypers Drypantz also keeps Jadelyn dry longer because it can hold more due to its Activ-Core™  which helps to quickly absorb urine and prevent flow-back and the interlocking fibres that help to drive urine into the core in order to keep the butt dry and comfortable.
This means I no longer have to keep worrying about leakages!!

Drypers has recently  introduced two cute mascots.
A colourful little pinwheel called Airy that embodies breathability and better air circulation. Drypers Drypantz’s extra breathable waistband helps reduce pressure formed on the skin at baby’s tummy and waist area, creating a more comfortable fit for baby.

There is also Softie who is a fluffly little cloud that embodies softness and comfort, just like the unique technology which goes into making Drypers Drypantz’s waistband extra soft, gentle and comfy on baby’s skin.

These two logos are a constant assurance for parents that Drypers Drypantz helps your baby's skin to breathe easy, and in turn, they, too, can breathe more easily!

For the month of August, Drypers will be giving away free 4 pcs of Drypers Drypantz with purchase of any pack of Drypers Drypantz (applicable to all sizes and banded packs only)

In addition, you can also log on to Drypers' facebook page here to take part in their "Breathe Easy Breeze" game!

Control their “Airy” mascot using your mouse to help “Softie” turn plain diapers into Drypers Drypantz diapers! Convert 12 diapers to Drypers Drypantz in the fastest amount of time.

Every week, the top scorers stand a chance to walk away with fantastic prizes!

Prizes include tickets  (worth $88 each) to Lunchbox Theatrical Production’s “Bubble Magic” show and $100 cash vouchers, happening in early September 2014.  

What's more, you can also request for FREE samples while you are at Drypers' Facebook page or you can look out for them in-stores!

Switching to Drypers was one of the best things I'd ever done but why take my word for it? Ask for some samples and try it out for yourself!

Disclaimer: This is part of a series of sponsored conversations between Drypers and The Domestic Goddess Wannabe. All opinions stated are my own. Jadelyn has been a regular user of Drypers since the beginning of 2014, and we strongly recommend the product based on its own merits and first hand user experience.

Wednesday, July 30, 2014

raisin bread | review of panasonic bread maker

I have been making bread almost everyday since I got the Panasonic bread maker. As part of the competition for the Best Cooking Blog category in the Singapore Blog Awards this year, I was asked to use the machine to make a series of different types of bread. Voting ends at the end of July so it is not too late to vote for me! :P
My 4-year-old has been watching me make bread with much interest. Today, I thought I'd make a raisin loaf for the LAM. As I was getting the ingredients out of the cupboard, Aden walked into the kitchen and asked if he could help.

I thought, why not?

And so he did help.

Ladies and gentlemen, I am extremely proud to present Aden's first loaf of bread!
Other than checking the measurements were correct and helping him to place the bread pan in the machine, he did everything himself.

Here's how Aden made bread for the first time!

Into the pan, he added bread flour.
And sugar.
This was followed by the milk powder and the salt.
The last two ingredients to go into the pan were the butter and the water.
I placed the bread pan into the machine.
And closed the lid.

The Panasonic bread maker comes with an automatic ingredient dispenser which not only adds the ingredients (like dried fruit, nuts and cereals) to the bread dough after the first rise, it also distributes them evenly throughout the loaf.
This means that the ingredients are added only after the dough has risen and as a result, they do not affect the rising of the dough.

So Aden put the raisins into the ingredient dispenser.
The machine also has a yeast dispenser. The yeast is added after the ingredients have been mixed so that the salt will not kill the yeast. I think this is very clever.

Aden carefully added the yeast into the yeast dispenser.
He shut the lid shut and selected Menu "1" for a basic loaf.
And pressed the START button.
As you can see, he was really thrilled that he had basically done everything by himself!
Needless to say, I was mighty pleased too because I really enjoy spending time in the kitchen with my little man.

In fact, when Aden was adding flour to the bread pan, he gave out a giggle and said, "I really like cooking, Mommy!" Yes, my heart melted there and then. :)

So we let the machine do the work. And about 4 hours later, we had a beautiful loaf of raisin bread.
I must say that I am really impressed by how easy the entire process was! This machine makes the bread-making process so easy even a 4-year-old can make bread.

Apart from having spent a really nice time with Aden, I am really pleased that we are eating home-made bread now. It is so much more healthy because I know that only the best ingredients will go into my breads with absolutely no additives.
I look forward to making more bread with Aden, and I am also glad to report that Daddy was well-impressed with his bread.
He ate it with, well, Vegemite, of course!

The bread maker is available for sale at: 
Best Denki Ngee Ann, Junction 8, Katong, Court Mega Store, Harvey Norman, Isetan, CK Tangs and Takashimaya.
The retail price is at $329 and above store mentions are subject to stock availability.

Panasonic Singapore 
Official Website
Official Facebook Page


A GIVEAWAY!
The really nice folks at Tovolo would like to share a few of their fantastic products with readers of The Domestic Goddess Wannabe, and as such, I am hosting a giveaway for a Better Batter Tool and a Cupcake Scoop.

Fancy winning one (or all) of these? Here's how to take part!
a Rafflecopter giveaway
a Rafflecopter giveaway
a Rafflecopter giveaway
Giveaway ends on Tuesday, August 12, 2014 at 12:00 a.m. Pacific time. The winner(s) will be selected by random.org and contacted by email. If there is no response after 48 hours, another winner will be selected. Open to residents of Singapore only.

RECIPE
Raisin Bread (Makes 1 loaf, about 6 slices)
Adapted from Panasonic 

Ingredients:
2 cups (250g) bread flour
10g butter
2 tablespoons (24g) caster sugar
1 tablespoon (6g) milk powder
1 teaspoon (6g) salt
190ml water
1 teaspoon (2.8g) instant dry yeast
40g raisins

Method:
1. Place all the ingredients (except for the yeast and raisins) in the bread pan.
2. Add raisins to the ingredient dispenser and the yeast to the yeast dispenser. If your machine does not have these functions, add the yeast to the opposite end of the pan to the salt, and add the raisins after the bread has risen.
3. Choose Menu 1 (for basic loaf) and press START.
4. When bread has been made, allow it to cool on a wire rack to cool completely.