Homemade Chocolate Truffles

I didn't think it was possible.

For one thing, it didn't look possible.

on a bed of coconut

But these looked exactly like the French truffles sold at Costco - although obviously, they wouldn't taste the same.

Nevertheless, not bad - for a kid's book. Did I mention my new found craze for children's cookbooks? Not all of course, but some are nice and easy to follow with lots & lots of pictures - which I believe every cookbook should have. It really makes a difference. After all, how do you know what your finished product will look like? Step-by-step pictures are helpful but as long as there is one decent picture of the finished product, it has my seal of approval.  

Homemade Chocolate Truffles

by Angela Wilkes' Children's Quick & Easy Cook Book

¼ cup cream or curd cheese (I used cream cheese)
½ cup chopped nuts

½ cup confectioner’s sugar

¼ cup cocoa powder

[coating: cocoa powder, dried coconut, chocolate sprinkles]



Put the cream cheese, chopped nuts, confectioner’s sugar, and cocoa powder in a bowl and mix together. Put the cocoa, coconut, and sprinkles for the coating on three plates or shallow bowls. Roll the mixture into small balls. Roll the truffles in the cocoa powder, coconut, or sprinkles, to coat them. Put the truffles in paper candy liners (which I didn't bother with. They're fine in a zip lock bag)

Coconut Custard Meringue Pie

I've recently developed a trick: as I shelve away at the library, whenever a book catches my eye, I take it out and leave it on the side so I can grab it after my shift is over.

Since anything pie-ish has been on my agenda, a certain book full of scrumptious looking pies caught my attention. Called "Sweety Pies", the cover is "sweet" - no pun intended. It's nicely divided into sections: Berry Pies, Cream & Custard Pies, Fruit Pies... just to name a few.

Eye-catching cover, no?

When I asked my mom to choose something, the winner was.. (unsurprisingly)
"Coconut Custard Meringue Pie". What was surprising (which shouldn't have, if I looked closely at the ingredients), it tasted just like the Homemade Almond Joy.

Coconut Custard Meringue Pie
from Patty Pinner's Sweety Pies

One 9'' single Pie Crust

1 cup sugar (I halved this but even that was too sweet - for me, anyway)
1/4 cup cornstarch
1/4 tsp salt
3 cups whole milk
3 egg yolks
1 cup sweetened shredded coconut
1/2 tsp coconut extract
1/2 tsp vanilla extract
2 tbsp butter

3 egg whites
1/2 tsp cream of tartar
3 tbsp sugar
3/4 tsp cornstarch
1/4 cup sweetened shredded coconut

Preheat the oven to 350 F. Prepare the pie crust and fully prebake. Set asdie.

Make the filling: in a large, heavy saucepan, combine the sugar, cornstarch, and salt. Gradually whisk in the milk until well blended. Cook over medium heat, whisking constantly, until the mixture thickens and begins to boil. Remove from the heat.

In a medium-size bowl, beat the egg yolks until thick and lemon colored. Slowly stir about 1/4 cup of the hot milk mixture into the beaten egg yolks. Pour the egg yolk mixture into the saucepan. Cook over medium heat for 1 minute, stirring constantly. Remove from the heat and stir in the coconut, extracts, and butter until the butter melts and is thoroughly incorporated. Pour the filling into the pie crust.

Make the meringue: in a large bowl, using an electric mixer, beat together the egg whites and cream of tartar until foamy. Gradually beat in the sugar, 1 tbsp at a time, and the cornstarch, beating well after each addition. Continue to beat until shiny, stiff peaks form.

Mound the meringue in the center of the pie, then spread it evenly around the edge of the inner crust, sealing the meringue to the crust. Use a spoon to create a design of peaks and valleys all over the meringue. Sprinkle the coconut evenly over the meringue. Place in the oven and bake until the meringue is a luscious golden brown and the coconut is toasted, 8 to 10 minutes. (I'd say even shorter. Keep an eye on the pie!) Let cool completely on a wire rack before serving.

Quiche Lorraine

Quiche is one of my favorite dishes but I don't get to have it very often.
The frozen ones they sell at the supermarket don't look very appetizing either.
And I had one of those pie shells hanging around the freezer..
As much as it is fail-proof, I don't get the full satisfaction - just like my Lemon Meringue Pie
(Note to self: stop buying pie shells)

Working with ingredients other than the same old butter, sugar, and flour was fun.
Onions, gruyère cheese, and bacon.
Mmm... bacon...

One thing I realized though: quiche is pretty much Korean 계란찜 (gae-ran-zzim. steamed egg) + other ingredients on a pie crust.

Quiche Lorraine
adapted from The America's Test Kitchen Family Baking Book

1 9-inch pie shell eg Tenderflake
1 cup heavy cream
4 eggs, beaten
4 slices of bacon, chopped
1 onion, minced
1 tbsp minced fresh chives
1 cup Gruyère cheese, shredded

Prepare pie shell using directions on box.

In a medium bowl, whisk together the eggs, heavy cream and parsley; season with salt and pepper.

Fry chopped bacon in skillet over medium heat until crisp. Transfer the bacon to a paper towel-lined plate and pour off all but 2 tsp of the bacon fat. Add 1 minced onion to the skillet and cook over medium heat until lightly browned. Stir the cooked bacon and onion into the egg mixture. Add shredded cheese.

Pour the egg mixture in the cooked and cooled pie crust.

Place on a baking sheet, in preheated oven (375 F/ 190 C), and cook for 50 - 55 minutes. [Note: Pull the quiche out of the oven before it is completely set, as it will continue to cook and set as it cools] Let cool for at least 1 hour or up to 3 hours. Serve slightly warm or at room temperature.

Lemon Meringue Pie

A lemon memory: my cousin Y- ate them like you would eat an orange.

I kid you not.
Wish I took some pictures as evidence.

Lemon Meringue Pie has been on my agenda for quite awhile now.
Never got around to it.

Before the trip to the oven. Obviously :)

After the trip to the oven. Obviously :)

To be honest, I was am (still) skeptical of my pie-making abilities.
Last time I tried making pie-crust.. let's just say.. I failed
Solution: short-crust pastry (which turned out to be.. puff pastry.)
Great.

After a quick run to the store, I had in my hands a  9'' pie shell.
Yes, I cheated.

I promise for next time, I'll start from scratch.

Lemon Meringue Pie

from 500 Fabulous Cakes and Bakes

1 9-inch pie shell eg Tenderflake
grated rind and juice of 1 lemon
1 cup plus 1 tbsp cold water
1/2 cup caster sugar plus 6 tbsp extra
2 tbsp butter
3 tbsp cornflour
3 eggs, separated
pinch of salt

Prepare pie shell using directions on box.

In a saucepan, combine the lemon rind and juice with 1 cup of the water, 1/2 cup of the sugar, and the butter. Bring to boil. Dissolve the cornflour in the remaining water. Add the egg yolks. Beat into the lemon mixture, return to boil and whisk until thick, about 5 minutes. Cover the surface with greaseproof paper and leave to cool. Pour into the baked, cooled crust.

For the meringue, beat the egg whites with the salt and extra sugar on medium-high speed until glossy and stiffly peaking.

Spoon the lemon mixture into the pastry case. Spoon the meringue on top, making sure it adheres to the crust (so that it does not expose the curd). Bake until golden, 12-15 minutes. Before serving, let the pie cool until the filling has set.

Soft White Bread

Went through another 10kg of ap flour.

This time, I plan on getting bread flour.
A new adventure, that's for sure.

It makes sense though since bread is the only thing I've been baking lately.
No cookies, muffins, crumbles.. even pound cakes (gasp)

Mommy slicing the bread with my new-ish bread knife

But of course, I'll end up getting ap flour as well.
I never know when I'll need it, right?

I've been on the look out for a softer, fluffier white bread.

The Amish White Bread is yummy (and sweet) but I could do with less density.
And being an amateur baker, I have no clue how to fix it.

Hence, the new recipe.

My brother says: "It tastes like 'real' bread".
At first, I was happy to hear that. But now I'm thinking.. what's 'real' bread anyway?
I guess it translates to store-bought bread.

But enough talking.


Soft White Bread
adapted from The Fresh Loaf (submitted by kjknits)

2 C water
1/4 C butter
2 tbsp sugar
2 1/4 tsp active dry yeast (or 2 tsp instant yeast)
2 tsp kosher salt
6 C all purpose flour

Warm water and butter in a glass bowl in the microwave for 1 minute and 10 seconds, on high. Combine. Add sugar and yeast; let proof for a few minutes, until foamy. (When using instant yeast, mix it in with the flour) Add 3 cups of flour and salt. Using a wooden spoon, combine thoroughly. Add remaining flour 1 C at a time.

Knead for 5-6 minutes (using windowpane test if necessary). Round dough out, then place in a lightly oiled bowl, coating the top with oil. Cover and let rise in a warm place until doubled, about 1 hour.

Punch down dough, divide in half, and form into loaves (roll starting on short side and seal edges). Place loaves in greased pans.  Cover and let rise for another 30 minutes. Bake at 375°F (190°C) for about 27 minutes, or until browned and hollow-sounding when thumped.