Corn Muffins

 

Corn Muffins 

Ingredients: 

Dry ingredients 
220g Blue Jacket Cake Flour, sifted
220g Bob’s Red Mill (gluten free stone ground whole grain) cornmeal, sifted
1/2 Tbsp baking powder
180g fine sugar 

Wet ingredients 
2 eggs
160g milk (Pedisure complete vanilla flavour)
320g Hosen cream styled corn
40g Cowhead salted melted butter 

Method:

1. Lightly whisk all the dry ingredients together in a bowl.

2. Whisk all wet ingredients together in a measuring jug.

3. Pour wet ingredients (2) into dry ingredients (1). Stir to combine.

4. Spoon batter into muffin tin. Bake in a preheated oven @ 160C for 20mins.

5. Enjoy!

Maraschino Cherries Cookies

Maraschino Cherries Cookies

Ingredients:
60g Cowhead salted butter

20g brown sugar

55g fine sugar

1 egg

100g Blue Jacket Plain Flour

1/2 tsp baking soda

½ Tbsp rum

70g chocolate chips / sweetened coconut flakes

100g Hosen maraschino red & green cherries, chopped 

Method:

1. Cream butter & sugar in a bowl till light & fluffy.  Add in egg & rum. Mix till combined.

 

2. Mix in sifted flour & baking soda till combined.

3. Add in chocolate chips/coconut flakes & chopped cherries. Mix till combined.

4. Using a cookie scoop, scoop doughs onto baking trays. Put the trays in fridge for about 20mins.

 

5. Bake in a preheated oven @ 180C for 20mins.

 Maraschino Cherries sweetened coconut flakes cookies

 

 Maraschino Cherries chocolate chips cookies

Flaxseed Baguette

Flaxseed Baguette

(Basic baguette recipe adapted from Carol)

 

Ingredients:

270g Blue Jacket Baguette Flour

20g Blue Jacket Plain Flour

1 Tbsp Flaxseed powder

1/2 tsp instant yeast

200g cold water

1/2 tsp salt 

Method:

1. Put all ingredients in a mixer fitted with a dough hook, knead until the dough is smooth. 

Divide into 3 equal portions & proof for 1hr. 

2. Shaped the dough & proof for another 1hr.

3. Scored the surface of the dough & baked in a preheated oven at 200C for 20mins.

Specially for my Hub's Birthday

Carrot Cake

Ingredients:

150g Cowhead salted butter

150g Blue Jacket Cake Flour 

1 tsp baking powder 

1 tsp baking soda

1/2 Tbsp ground cinnamon 

60g fine sugar

80g light brown sugar

2 eggs

1 Tbsp rum 

150g carrots, shredded

70g raisins 

60g walnuts

 

Frosting

227g Cowhead cream cheese

60g Cowhead salted butter

80g icing sugar

 1/2 Tbsp Cointreau

sweetened coconut flakes, lightly toasted

 Method:

1. Place butter in a pan & heat on the stove until the butter has melted & begins to turn brown. 

Pour the browned butter into a clean bowl & discard the butter solid residue.

 

 2. Sift together the flour, cinnamon, baking soda & powder into a bowl. Set aside.

3. In a mixing bowl, whisk sugars, eggs & rum till smooth. 

Add in the browned butter & mix well.

 4. Add in all the flour mixture & mix until well combined. 

Add in carrots, raisins & walnuts. Mix well.

5. Pour batter into two 7” cake pans. 

Bake in a preheated oven @ 160C for 20mins. 

 

Verdict: Extremely soft & moist cake. Very flavorful as you bite into the sweet raisins, crispy walnuts & toasted coconut flakes. Smooth cream cheese frosting with a light salty taste from the butter. Perfect combination! Even my hubby who does not like carrot cake commented that it is very yummy.

 

I asked my hubby what cake pattern he wanted for his birthday this year few mths ago. He said that he wanted the cat same as the decal in our room *^_^* 

Chocolate Pound Cake

Chocolate Pound Cake
(recipe adapted from Joyofbaking)

Ingredients: 
25g cocoa powder
60ml boiling water
180g Blue Jacket Cake Flour
1 tsp baking powder
1/4 tsp salt
225g Cowhead salted butter, room temperature 
200g sugar
3 eggs
1 Tbsp Rum 
some Reese's peanut butter cups

Ganache
Sweetened coconut flakes

Method:

1. In a bowl mix cocoa powder into the boiling water until smooth. Set aside to cool.

2. In a separate bowl, sift flour, baking powder & salt.

3. In the bowl, beat butter until softened. Add sugar & beat until light & fluffy. Add the eggs, one at a time, beating well after each addition. Add in rum & cooled cocoa mixture. With the mixer on low add the flour mixture & mix until combined. 

4. Pour batter into the prepared pan. Add in some Reese's peanut butter cups. Bake in a preheated oven @ 160C for 60mins. 

This post is linked to the event Little Thumbs Up (October 2015 : Coconut) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Jess from Bakericious.

Pumpkin Brownies

Pumpkin Brownies 

(Recipe adapted & modify from Honey Bee Sweets) 

Ingredients:

250g Cowhead salted butter
200g sweetened chocolates
160g sugar
2 Tbsp Cointreau

3 eggs

175g Blue Jacket Plain Flour, sifted

1 tsp baking powder
200g Libby's pumpkin puree
Reese's peanut butter

Mint chips 

Method:

1. Put butter & chocolates in a bowl over a double boiler. Stir constantly till they start to melt. Once melted completely, remove from heat & set aside to cool.

2. In another mixing bowl, crack in the eggs & add sugar. Whisk well. Add in the chocolate butter mixture & Cointreau. Whisk till smooth using balloon whisk.

 

 

3. Add in flour & baking powder. Whisk till well blended. Add in pumpkin puree till well mixed.

4. Pour into a 8" lined pan. Topped with Reese's peanut butter & mint chips.

  

5. Baked in a preheated oven @ 160C for 30mins.