Friday, April 25, 2014

Vegan Tofu Brownies with Walnuts and Chocolate Chunks

So here is the guilt free chocolaty treats that I have been wanting to try for the longest time. :) I guess many bakers are actually venturing into this area since many of us are more health conscience nowadays. And substituting some of the ingredients from the usual recipe, we can convert these everyday recipes into more healthy versions. I guess we just need to experiment it and see how it taste haha! Well, today this Vegan Tofu Brownies is one of them successful experimented recipe which I will be sharing with everyone! Excited!

So ya the picture pretty much says it all haha! Chocolaty goodness that is guilt freeee! OMG haha! Okay okay, lets get on with the recipe!

Ingredients for Vegan Tofu Brownies (makes 4" by 6")
250g firm tofu
120g brown sugar (I used 100g)
100g dark chocolate (65% cocoa), melted 
50ml coconut oil
100ml fresh chocolate milk
80g cake flour
40g wholewheat flour
15g cocoa powder (I used Valrohna 55% cocoa)
1/4 tsp salt
2 tsp pure vanilla extract
1/4 tsp baking soda

100g Toasted walnuts
100g dark chocolate chunks
  • In the blender, add the tofu, coconut milk and zap till smooth
  • Preheat the oven to 180C. Grease & line a 4" by 6" cake pan with parchment paper.
  • In a heat proof bowl, add in milk and sugar and cook at low heat or microwave the mixture till slightly bubbly on the side. Stir till sugar has melted in.
  • In a large mixing bowl add in the tofu mixture, then add in the chocolate milk mixture and stir till well incorporated. 
  • Then sift in both flours, salt and baking soda into the tofu milk mixture till everything comes together into a smooth batter.
  • Pour the batter into the prepared pan. Now put in the walnut chunks all over the batter, pushing in some and leaving some over the top of the batter. Do the same for the chocolate chunks.
  • Bake in the oven for a good 28-30minutes. DO NOT over bake.
  • Remove from oven and let cool on rack before slicing and noming haha!

Moist chocolaty goodness that uses no egg, no butter and lesser sugar, how much better can it get!! Haha! Love the addition of the extra walnut and the chocolate chunks,giving it more texture and creamy chocolate goodness.
 Okay if I have not convinced you enough to try this, perhaps staring at the picture for another minute or two might just help haha! Okay, do tag me in Instagram if you tried it, "ig_honeybeesweets"

Okay, goodnight everyone! Hope you have dreams as sweet as these yummy brownies heehee

Tuesday, April 22, 2014

Earl Grey Cake

I have always been in love with Earl Grey, whether it is the tea itself, or baked cake, cookies or even ice cream, it's just yummy to me. I have baked Earl Grey Chiffon before but not a normal cupcake or loaf cake. So here it is! I have finally did it, my version of earl grey cake:

Ingredients for Earl Grey Cake: (Makes 12 four oz)
150g unsalted butter, room temperature
80g caster sugar
2 large egg yolks

100 ml concentrated red tea (from keycoffee)
-alternatively, you can use two tea bags soaked in 150ml of hot water, let sit for 15 minutes)
2 packets earl grey tea sachets (to use the tea leaves inside)
1/4 tsp salt
1/2 tsp baking powder
150g cake flour

2 egg whites
20g caster sugar
  • In a mixing bowl, beat the butter with caster sugar till light and creamy. 
  • Add in the egg yolks and mix well till well combined.
  • Add in the concentrated red tea and combine. The mixture may seem a little separated, no worries, it will come together when the dry ingredients are introduced.
  • Add in the tea specs from the tea bags and combine till it is uniformly mixed through.
  • Sift in cake flour, salt and baking powder and gently mix in.
  • Preheat the oven to 170C and prepare cupcake liners
  • In an another mixing bowl, beat the egg white with the remaining 20g caster sugar till stiff peaks.
  • Combine the white to yolk batter in 2 separate portions and fold in gently till all is combined.
  • Scoop in cupcake liners till all the batter has been used.
  • Bake in the oven till tester comes out clean. 

Soft, fine crumbs, really really please with the texture of the cake! So glad that my first attempt turned out so well. I topped it with Lemon Cream Cheese Frosting which complements the overall taste of the cake and brighten the whole taste.

Ingredients for Lemon Cream cheese frosting:
170g cream cheese, soften 
110g unsalted butter, room temperature 
100g confectioner's sugar ( I can't really recall the exact amount)
2 tsps fresh lemon juice
Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, and then lemon juice; mix until smooth. 
I also baked a mini loaf with the remaining batter and then top it with lemon icing ....I cannot decide which one I like more haha!
Super love this and can't wait to bake this again for my friends to try it. ;) Do try and let me know if you do or just tag me in Instagram on ig_honeybeesweets

Okay, till the next time, have a good day/night ahead