Chocolate Chip Muffin

Chocolate Chip Muffins Recipe

·                                 Serves: Makes about a dozen muffins with cupcake case measuring 5cm in diameter by 3cm in height

·                                 Prep: 20 mins

·                                 Cook: 20 mins

Tips for making the chocolate chips float up (not sinked) after baking: use mini chocolate chip morsels and fold in the chocolate chips into the batter only when ready to bake. If they still sink, coat the chips in some flour before folding them.

In addition to the ingredients listed below, you need the following tools: sieve, large bowl & wooden spoon, disposable baking cases and muffin baking tray

Ingredients

• 200 grams plain flour
• 1/2 tbsp baking powder
• 1 tbsp cocoa powder
• 150 grams caster or super fine sugar
• 125 ml milk
• 1 tsp pure vanilla extract
• 1 1/2 eggs beaten
• 65 grams butter softened
• 150 grams mini chocolate chips divided

Instructions

1. Sift flour, baking powder, cocoa powder and sugar into a large bowl. Mix well.
2. Add in milk, vanilla extract, eggs and butter; stir until just blended (and lumpy). Be careful not to over mix as it will result in a tough texture.
3. Fold in 100g chocolate chips into the mixture. Place baking cases in muffin tins. Spoon the mixture into the cases until three-quarters full.
4. Top the muffins with the remaining chocolate chips. Bake for about 20 minutes in preheated oven of 200°C (400°F), until they are nicely risen. Cool muffins on wire rack.

 Credit to : www.noobcook.com

Chocolate Lava Cake / Molten Lava Cake

Chocolate Lava Cake / Molten Lava Cake

Ingredients
(makes three 6-oz ramekin cakes)- 100g dark chocolate (example, Cadbury Old Gold 70% cocoa), cut to small cubes
- 100g unsalted butter, cut to small cubes
- 2 eggs
- 50g caster sugar
- 20g self-raising flour

To decorate (optional)- icing sugar and small sieve
- berries
- vanilla ice cream

Additional tools needed- spatula
- electric whisk (hand-held)
- oven safe ramekins (6-8 oz)

Directions
1. Melt dark chocolate and butter using either the microwave (see cooking note 3), a hot water bath or a double boiler (note: do not use direct stove heat or the ingredients will burn).
2. In a large bowl, use an electric whisk (you can whisk by hand too but it’s more tedious) to beat the eggs and sugar till the mixture turns pale and frothy. This will take a few minutes.
3. Pour melted chocolate/butter you prepared in step 1, into the egg mixture prepared in step 2. Stir in the flour. Use a spatula to mix everything evenly.
4. Grease your ramekins with some melted butter (so that the cake will come off cleanly when it is baked). Fill the ramekin almost 3/4 full with the chocolate mixture and bake in a preheated oven of 180C (356F) for about 10 minutes. Mine took exactly 11 minutes. The cake is deliberately slightly undercooked so as to achieve its ideal consistency which is runny in the middle (hence the name fondant/molten/chocolate lava) but if you over-bake it, you will get a super moist chocolate cake which is yummy too.
5. When it is baked, remove ramekin from oven and let cool for 1-2 minutes. Use a spoon to gently loosen the edges. Carefully invert the cake onto serving plate.
6. Serving suggestion: Use a sieve to dust icing sugar over the cake. Serve a scoop of vanilla ice cream and some berries at the side.

Credit : www.noobcook.com

Chocolate Chip Cookies

Chocolate Chip Cookies Recipe

·                                 Serves: makes 24 cookies

·                                 Prep: 20 mins

·                                 Cook: 15 mins

Ingredients

• 125 grams butter softened
• 1/2 tsp pure vanilla extract
• 75 grams caster or super fine sugar
• 75 grams brown sugar
• 1 egg
• 150 grams plain flour sifted
• 1/2 tsp baking soda sifted
• 150 grams chocolate chips

Instructions

1. Beat butter, vanilla extract, sugars and egg in a bowl with an electric mixer until smooth; do not overbeat.
2. Stir in sifted flour and baking soda. Fold in chocolate chips.
3. Line tray with baking paper. Spoon one tablespoon of cookie mixture onto tray 5cm apart.
4. Bake in preheated oven of 180°C for about 15 minutes. Cool cookies on wire rack. Store extras in air-tight container.

Credit : www.noobcook.com

Chicken Pot Pie

Chicken Pot Pie

Ingredients
Recipe adapted from Donna Hay’s Instant Entertaining
(Serves 4)

- 200g boneless chicken fillet, cut to bite sized chunks
- 1 leek, sliced thinly (see cooking note 1)
- 1 tbsp olive oil
- 2 tsp herbs (you can use sage, rosemary or thyme)
- 1 potato, peeled and diced
- 1 2/3 cup chicken stock
- 3 tbsp heavy/thickened cream
- 150g frozen vegetables (I use assortment of frozen carrots, peas and long beans)
- sea salt and freshly cracked black pepper
- 250g frozen puff pastry, thawed overnight in fridge or at room temperature for about 1/2 to 1 hour (see cooking note 2)
- 1 egg, beaten
- water

Tools
- oven
- pastry brush
- oven-safe shallow dish (the type without handle; you can substitute with ramekins)
- a work surface dusted with flour
- a rolling pin dusted with flour

Directions
1. Heat oil in a large pan and add leek. Cook for about 4 minutes, or until soft.
2. Add chicken, potato, herbs and chicken stock. Simmer for about 10 minutes (with lid partially closed) and add the frozen vegetables.
3. Continue simmering for another 5 minutes, or until the chicken are cooked and potatoes are soft. Stir through the cream and season with salt and pepper.
4. Spoon the mixtures into ovenproof dishes.
5. Dust the roller and surface you are working on with some flour. Cut a portion of the puff pastry.
6. Roll out the dough as thin as you can (about 1 to 3 mm). Cut out a piece of rolled puff pastry dough to cover the dish. Secure the edges with water.
7. Crimp the edges with a fork and poke holes (very gently) all over the top with the fork.
8. Using a pastry brush, brush egg all over the puff pastry so that it will have a nice sheen after baking.
9. Bake in preheated oven of 200C (392F) for about 15 minutes, till the puff pastry is puffy and golden brown.

Credit : www.noobcook.com