Archive for June, 2012

June 29, 2012

Blueberry muffins!

Blueberries. I have read so much about blueberries being great in muffins that I had to try them out when Jerome bought a box of blueberries home that day.

Seeing that I possibly might have some time to spare while the baby is sleeping; I found this easy recipe online by the noob cook!

Turns out the texture is great and love the sweetness of this muffin! Having blueberries strewn across a muffin; lovely.


Blueberry Muffins Recipe from The Noob Cook!
SERVES: Makes about a dozen muffins

190 grams (about 1 1/2 cups) plain flour
1 1/2 eggs beaten
1/2 tbsp baking powder
225 grams (1 cup) caster or super fine sugar
150 grams blueberries
125 ml (1/2 cup) milk
1 tsp pure vanilla extract
65 grams butter softened

Sift flour, baking powder and sugar together, and mix well.

Add in milk, vanilla extract, eggs and butter and stir until just blended (and lumpy). Be careful not to over mix as it will result in a tough texture.

Fold in the blueberries into the mixture.

Place baking cases in muffin tins. Spoon the mixture into the cases till almost full.

Bake for 20 minutes in preheated oven of 200C (400F) or until slightly golden brown. Allow to rest for several minutes before serving. Store for a day in an airtight container. Freeze extras in ziplock bags and whenever you need a muffin or two, toast them for a few minutes in the oven till they are warm.

June 16, 2012

Buttermilk, buttermilk, & buttermilk.

Jerome is not one who wastes and I’m usually the one who stocks plentiful and then happily forget all about them. Thus a gentle reminder from him came along one day about my soon to expire buttermilk! Ah! I scouted around for recipes for buttermilk muffins and decided to try my hand at Joy of Baking’s Berry Muffins! The recipe called for 240ml of buttermilk but my package contained 600ml! With a constant need for chocolate; I decided to make a batch of chocolate chip ones as well!

I didn’t quite like how it tasted; perhaps due to the fact that I had no safflower oil and thus substituted it with olive oil. But Jerome liked the berry rendition a lot more than the chocolate chip ones.



And the chocolate chip ones!


Jerome couldn’t bear using all the blackberries and raspberries that we bought in the muffins so we ended up with plain buttermilk muffins as well!


Overall a quick fix to my crave for baking during my first week back at work!

Buttermilk Berry Muffins
Recipe from Joy of Baking


2 1/2 cups (325 grams) all-purpose flour

3/4 cup (150 grams) granulated white sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Zest of one orange or lemon

1 large egg, lightly beaten

1 cup (240 ml) buttermilk

1/2 cup (120 ml) safflower or canola oil

1 teaspoon pure vanilla extract

1 1/2 to 2 cups (360-480 ml) fresh or frozen berries (blueberries, raspberries, or blackberries)


Buttermilk Berry Muffins: Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Line with paper liners, or butter or spray, with a non stick cooking spray, 12 – 2 3/4 x 1 1/2 inch muffin cups.

In a large measuring cup or bowl whisk together the egg, buttermilk, oil, and vanilla extract.

In another large bowl combine the flour, sugar, baking powder, baking soda, salt, and zest. Gently fold in the berries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.

Fill each muffin cup almost full with batter, using two spoons or an ice cream scoop. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 – 25 minutes. Transfer to a wire rack and let cool for about 5 – 10 minutes before removing from pan.

Makes 12 regular sized muffins.

Note: If using frozen berries you may have to bake the muffins a little longer than the stated time.

June 14, 2012

Vanilla Bean Ice Cream – Philadelphia style

I had a craving for ice cream again. Browsed through Annie’s eats website again and found a beautiful piece where she shares about the differences on the French and Philadelphia style of making ice creams! Interesting! I made my first vanilla bean ice cream using the French custard method. Now it is time to test out the Philadelphia one!

The steps were amazingly simple. From the first experience on the first trial; we decided to decrease the sugar volume this time. However only after finishing the whole recipe did I read that one should not attempt to reduce the sugar as it is a component of how well the ice cream keeps. Sugar apparently does not freeze thus the ice cream will have lesser opportunities of icing up!

Ah well, since what was done is already done. I shall trust that all will turn out well!

Turns out; a brilliant recipe! Did taste some icicles but it was still good!

Think this will be my favourite ice cream recipe from henceforth!



And made full use of my cute measuring cups that I bought! Doubled up as a bowl!


Vanilla Bean Ice Cream (Philadelphia-Style) from Annie’s eats!

2 cups heavy cream, divided
1 cup whole milk
¾ cup sugar (I reduced the sugar to 1/2 cup)
Pinch of salt
1 vanilla bean, split lengthwise
1 tsp. vanilla extract

Combine 1 cup of the cream with the sugar and salt in a medium saucepan. Scrape the seeds from the vanilla bean into the pan and drop in the vanilla pod. Heat over medium-high heat, stirring occasionally, until the sugar is dissolved. Remove the mixture from the heat and stir in the remaining 1 cup of cream, the milk and the vanilla.

Cover and refrigerate until the mixture is well chilled. Remove the vanilla bean before churning. Freeze in an ice cream maker according to the manufacturer’s instructions.