Thursday, November 20, 2014

Jam-Doughnut Muffins (Nigella Lawson)

When I was a student, my friends and I used to indulge in hot jam doughnuts from the food truck at Queen Victoria Market. It is really nice to enjoy freshly fried doughnuts with warm oozing jam while wandering around the busy market.

When Lena from Frozen wings suggested this recipe, Jam Doughnut Muffins from the book, How to be a Domestic Goddess by Nigella Lawson or here for Joyce from Kitchen Flavours and me to bake along, I had this instant vision...

... of me and a bowl of doughnut balls with oozing strawberry jam to indulge!

... not in a busy market but at home.
... on my lazy couch
... with TV or music on?
... without my husband and kid??? LOL!

Ohhhh! I think I like this vision... Keep dreaming, Zoe!

Well, eventually I did have a bowl of perfectly shaped doughnut balls to enjoy but...


Jam-Doughnut muffins (Nigella Lawson)
Good that this recipe uses these wholesome ingredients
Plus, making the batter is ready easy!
Instead of using a muffin tin, I'm baking mine with a cake pop tin.
See these oozing batter, I was hoping that the muffins will look ok.
phew! They look great!
So, I dunk them into melted butter.
... and coat them with sugar.
... but some has no jam inside!

Disappointed? Yes, I am. These doughnuts are perfectly fine for consumption but just not the type that I had in my vision.

If I use a muffin tin to bake these doughnuts, I reckon that they should be looking as good as these that I have seen at Taste.com.

After this disappointment, I was thinking of baking this recipe again using a muffin tin but decided not as I'm not exactly a raving fan of oven-baked doughnuts after all. Based on what I have baked at here and here, I have noticed that these oven-baked doughnuts are in their best only when they are freshly baked as they become stale and tough on the next day.

Oh well, nevermind... I shall eat these kosong (meaning empty in Malay) doughnut balls...

... on my lazy couch
... with the TV on
... without my husband and kid??? Well, you think?

Here's the recipe from the book, the book, How to be a Domestic Goddess by Nigella Lawson or here  (with my modification or notes in blue)

Make 12 mini donuts 
125ml milk
85ml corn or other vegetable oil, plus more for greasing (I used rice bran oil)
1 large egg
1/2 tsp vanilla extract (I used vanilla paste)
200g self-raising flour (I used 200g all purpose flour + 2 tsp baking powder)
100g caster sugar (I used 50g only)
12 tsp strawberry jam (homemade, recipe is at here)
100g unsalted butter
150g granulated sugar (I used the caster ones)

1 incredibly well-greased or silicon 12-bun mini-muffin tin - 
I used cake pop tin and can make 14 donuts balls with this recipe.

Preheat the oven to 190°C/gas mark 5 or 160°C fan forced

With a fork (or a hand whisk), beat together the milk, oil, egg and vanilla extract or paste. Stir this into the flour and the 100g (or 50g) caster sugar to combine (just): the lumps don't matter and if you overbeat the muffins will be tough.

Spoon the mixture into each muffin or cake pop cup so that it's just under a third full. Then with a teaspoon add a dollop of strawberry jam - about the size of a fat broad bean - then top with more muffin mix so that the cases are just about full.

Put them in the preheated oven and cook for about 20 mins or until the tops feel springy and resistant and the muffins have puffed up into little toadstools.

Meanwhile, melt the butter slowly in a thick-bottomed pan, and lay the sugar out in a wide, shallow bowl. As soon as the muffins are ready, remove them from their moulds, dip them in the butter and roll them in the granulated (or caster) sugar. Eat warm.

Happy Baking

Here are our friends that have joined us for this bake-along. Please visit their blogs for more of their Jam-Doughnut Muffin baking.



Please submit your details if you wish to link your post with this bake-along. This linking tool is open from 20 to 29 Nov 2014.



For our next bake-along, we are baking BISCOTTI. It is a special Christmas event which is to be posted on 11 Dec 2014. Please bake-along with us! All you need to do is to bake your favourite biscotti and blog hop with us until 22 Dec 2014.

To blog hop with us, simply copy and paste this linky HTML code into your blog post where you want the blog hop list to appear. Make sure you are in HTML view/mode when you paste in the code. get the InLinkz code

Before using this linky tool, please make sure that: (1) Your post must be a current post. (2) Please mention Bake-Along in your post and link back to any of our hosts' Bake-Along post, (Joyce, Lena or Zoe). (3) Appreciate if you can display the Bake-Along badge in your post when linking up with us. Cheers!

Wednesday, November 19, 2014

Triple Chocolate Cookies (Bobby Flay)

Want chocolate cookies that are maximally packed with chocolate??? See these...

triple chocolate cookies Bobby Flay
Triple Chocolate Cookies (Bobby Flay)

Seriously, I don't think I can load any more chocolate into all these cookies. These triple chocolate cookies are mostly made with chocolate as this Bobby Flay's recipe uses the minimal amount of cookie dough to gel the maximum amount of chocolate in the form of melted chocolate, dark and white chocolate chunks together.

Being mostly chocolate, these cookies are soft and fudgy and best to eaten on the day they are baked. If you want to load more chocolate into these cookies, I think you might as well eat chocolate on its own... LOL!


Baking these cookies is easy.
All you need to do is mixing...
... lots of chocolate!
Don't get too excited grabbing these freshly baked soft cookies. Cooling them slightly helps to firm them up.
Their outsides areslightly firm with thin crackling tops.
Their inside are soft, chocolaty and wonderfully fudgy.

Want more chocolate but don't want the calories??? I have FOUR sets of NuStevia zero calories chocolate sauce plus many fabulous prizes to giveaway. Please visit here to submit your details.

Here is the recipe that is mostly adapted from Food Network
(converting ounces to grams)

Makes 20 medium sized cookies
120g good quality dark chocolate with 70% cocoa for melting, coarsely chopped
1/2 tsp instant espresso powder, optional (I used the decaffeinated ones)
27g all-purpose flour
1/8 tsp baking powder
1/8 tsp fine salt
50g unsalted butter, slightly softened
50g caster sugar20g dark or light brown / muscovado sugar
1 egg, 80g, lightly beaten
1 tsp vanilla extract
50g good quality dark chocolate chunks with 55-70% cocoa, can be eating chocolate
50g good quality white chocolate chunks, can be eating chocolate

Preheat the oven to 350°F or 180°C or 160°C fan forced. Line baking trays with baking paper and set aside.

Place 120g dark chocolate and espresso powder in a medium bowl and place over a pot of simmering water and melt, whisking occasionally, until smooth. Alternatively, you can melt the chocolate and espresso powder using a microwave with low power. Sift together the flour, baking powder and salt into a another bowl, and set aside.

Using an electric mixer fitted with the paddle attachment or a wooden spoon, beat the butter, granulated sugar and light brown sugar until combined and fluffy, about 2 min. While beating on high speed for about a min, add the egg gradually, then the vanilla extract. On low speed, beat in the melted chocolate mixture until just combined. Fold in the flour mixture with a rubber spatula until just combined. Stir in the chocolate chunks. The batter will be loose. Cover and refrigerate until just firm, about 30 mins.

Using your hands, roll one tablespoonful of batter onto the prepared baking trays, putting 8 cookies on each sheet. Bake for 10 to 11 mins. The surface will be dry and shiny but the tops and insides will be soft. Cool on the baking sheets for 2 mins, then remove to a rack to cool 5 mins longer. Repeat with the remaining batter. These cookies are best eaten the day they are made. Wrap leftovers well in plastic wrap and store in an airtight container.

Happy Baking


This post is linked to Cook like a Star (Bobby Flay) organised by me, Bake for Happy Kids, Yen from Eat Your Heart Out and Grace from Life can be simple.


Wanna cook or bake like Bobby Flay? To join, simply cook or bake his recipes from websites like Food Network or Bobby Flay's website or his cookbooks and link with us at this Zoe's, this Yen's or this Grace's post for the whole of November 2014.

To use this linky tool, please make sure that: (1) Your post must be a current post. (2) Please mention Cook like a Star in your post and link back to us at Zoe from Bake for Happy Kids, Yen from Eat Your Heart Out and Grace from Life can be simple Cheers! For more details, please see this.

Here are my blogging friends that have joined me cooking for this event. Please visit their blogs for more of their 5-stars cooking


What's next? Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and me from Bake for Happy Kids are cooking and baking a family feast to celebrate Christmas 2014. Join us and link your post with us if you are also cooking something special for your Christmas celebration.