Cranberry Hot Brewed Coffee Brownie 蔓越莓咖啡布朗尼

During this time of every year, I normally will stock up a few packets of cranberries in my freezer. And this year is no different ! I finally used up the final batch of my last year frozen cranberry on this brownie. The berries look as good as the fresh ones though. This festive brownie is perfect to pamper myself and the kids after the spring cleaning. Nom... nom... nom...  Oh yeah, spring cleaning reminds me of Chinese New Year is getting close, just one month ahead. Still not sure if I'm going to prepare some new year cookies for the coming celebration, due to my busy schedule.

(Inspiration came from here)
Ingredients for brownie :
(A)
1/2 cup  corn oil
2 eggs
1/2 cup  hot brewed coffee (used local black coffee)
1/2 cup  sugar
1 tspn    vanilla essence

(B)
1 cup   all purpose flour
1/2 tspn   baking powder
1 tspn   instant coffee powder (optional)

(C)
340gm     dark chocolate, melted

(D)
100gm   cream cheese
1 TB  lemon juice
2 TB  icing sugar
1 cup  cranberry, coated with flour

Method :
(1)  mix together ingredients (B) and set aside.
(2)  whisk together ingredients (A) till cooperated in separated bowl, then fold ingredients (B) till well mixed.
(3)  now, stir in ingredient (C) till well combined.
(4)  transfer batter to a 8x8" tray lined with parchment paper.
(5)  now, beat ingredients (D) till well mixed (except cranberry) and scoop cheese mixture over to brownie batter, use a chopstick to draw the swirl over batter then spread on cranberries.
(6)  finally, bake at preheated oven 175'C for about 40 minutes.
(5)  once its ready, leave to cool before serving.

Anyway, this moist delicious brownie is good enough to make our day. Definitely, can't survive for long ! Hope you guys will love it too. Enjoy & have a wonderful day everyone !

Matcha Pound Cake With Mulberry Cream Cheese Swirl 綠茶桑莓起司磅蛋糕

Oh my, it's MID December already ! I've started spring cleaning since a few days back. And just in time that my girl came home for a short break this week and will be going back for her exam soon. Hopefully, I'll be able to bake more often this week. For a start, I made this green tea pound cake with the additional of cream cheese & mulberries / cranberries for her crave.

Finally, I've received my original copy of cookbook. It such a joy ! Thanks again to Marshall Cavendish. Its the best Christmas gift ever.

(Recipe adapted from here)
Ingredients :
125gm  butter, softened
150gm  castor sugar
4 eggs
250gm   all purpose flour
1 tspn    baking powder
2 TB    green tea powder
100gm   cream cheese, softened
50gm   icing sugar
1/2 TB  lemon juice
1/2 cup    fresh mulberry / cranberries

Method :
(1) combine flour, green tea powder & baking powder into a big bowl then mixed well. Set aside.
(2)  cream butter and castor sugar till pale & fluffy.
(3)  add in eggs one at a time till everything well cooperated.


(4)  stir in half portions of flour mixture till well blended, then fold in the remaining flour mixture and hand mix till well cooperated.
(5)  in separate bowl, whisk cream cheese, icing sugar & lemon juice till creamy.
(6)  place half green tea batter into a greased 4x7" tray lined with parchment paper, now place in all cream cheese mixture & mulberries then cover it with the remaining green tea batter.
(7)  make a swirl through the batter and finally bake at preheated oven 175'C for about 40 minutes.
(8)  once its dine, leave to cool for 10 minutes before removing it from tray.

This is the very first time I tried such recipe with less portion of butter but larger portions of flour and eggs.... with NO extra fluid added in. Honestly, I feel quite weird at the beginning. It such a relief when the cake turns out looking great, lack of moisture though. I'm glad I have my cream cheese mixture added in to balance it. And it looks more festive and colourful too, isn't it !!! A very satisfying treat after all. Hope you guys will love it too. Enjoy & have a fabulous weekend everyone.

Cranberry & Mulberry Cream Cheese Pound Cake 小红莓桑莓奶油乳酪磅蛋糕

Oooo.... Here comes December ! It's festive season again. The most busiest time of the year and its only 3 weeks away from Christmas. And for an early preparation, its time to get the gifts list done, Christmas eve menu plan and cookies to be baked list prepared. And cranberry is something not to be missed out during this time of the year ! However, cranberry is expensive in most Asian countries. While mulberry is much cheaper and it is now widely planted in most Malaysian's home. The other day, I just harvested some fresh mulberries from my neighbourhood. It was indeed fun !  I had them mixed with cranberries for my cream cheese pound cake and it looks simply gorgeous. Guess, its time for a change. >o<

So, here's what I did.
Ingredients :
125gm  butter
125gm  cream cheese
1 cup  sugar
1/2 tspn   salt
2 eggs
1/2 cup  milk (100ml)
1 tspn  vanilla essence
2 cups  all purpose flour
2 tspn  baking powder
1/2 tspn  baking soda
1 cup  frozen cranberries
1 cup  mulberries, rinsed

Method :
(1)  mix together flour, baking soda, baking powder & salt. Set aside.
(2) now, cream butter, cream cheese, sugar & vanilla till well cooperated.
(3) add in egg one at a time and whisk till well mixed.
(4) next, stir in milk & half portion of flour mixture and continued beating till cooperated.
(5) then fold in the remaining flour and stir till combined.
(6) coat berries with some flour, then stir into batter.
(7) transfer batter to a 4x4x9" greased baking tray and lined parchment paper.
(8) finally, bake at preheated oven 175'C for about 60 minutes.
(9) once its done, leave to cool for 30 minutes before top up with sugar glazing.

** Ingredients for Sugar glazing :
1 cup icing sugar mixed with 3 TB lime juice & 3 TB milk. (add in milk one tablespoon at a time if possible extra milk needed,  make sure the flow is consistency to your need)

The icing frosting is always my favourite. I am totally addicted to the tingle zesty coating.

The texture is amazing. Really moist and delicious...... And its very festive too, perfect for the coming Christmas breakfast.