Chocolate Chip Lactation Muffins

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So, I’ve been collating loads of feedbacks from mummies who have been kindly supporting me through the previous muffin batches, trusting that I could help them in some ways. I’m really so glad that I was able to help a majority of you mummies increase your milk production. Some even saw a permanent increment. The satisfaction in knowing that I’m able to help, and of cause the compliments I receive about the muffins have been really awesome. 🙂

Of cause, there are a handful of mummies whom sad to say, saw no increment, and was of cause disappointed. So I’ve been reading up fervently, amidst the crazy baking, and am proud to say I’d came up with something stronger. Nope, taste wise for my muffins had not been compromised. In fact, it’s now a whole load moister, a whole load fluffier, and of cause, a whole load stronger. (I hope, given the many trials I’ve done on my mummy friends). This is a whole new recipe.

As per my previous post, I talked about how I’ve added extra stuff from the lactogenic food groups into my cookies for snacks, as an additional booster. This muffin has the awesome stuff too. 🙂 I’ve added sesame seeds, coconut oil and cold-press avocado oil on top of the usual milk making ingredients. All to not only boost quantity production, but also quality milk.

Friends were so happy with the results, and of cause I’m happy because I know something stronger came out from all that reading and trying. To top it off, they don’t need to have 2 muffins to have the awesome result (though I would recommend 2 still, but in a different eating schedule) and, best of all, no silly hassle of warming it up before eating. Just bring it to room temperature and your “breakfast”, or “tea snack” is ready.

And to mummies who have been asking if your kids can eat these stuff. Yes, I’ve read that kids can eat these stuff. These stuff goes to your baby as well, so I see no reason why they can’t have it, though I wouldn’t recommend letting them eat in huge quantity. My cousin’s kids were bugging my aunt (their grandmother) when my muffins were out of the oven to get her to get me to let them eat them. They had not 1, but 2 muffins each. I had to stop them before everything gets out of hand. Haha.

All in all, it has been a good research process. It was not only enjoyable, but fulfilling to know that this could possibly help mummies more. 🙂

Love,

Marian.

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White Chocolate Chips with Macadamia Nuts and Cranberry lactation cookies

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Out comes something new from the oven. After much research, I’m pleased to say these cookies now pack more punch to help produce more milk. 🙂

Other then the usual milk producing ingredients that I used to add into my muffins, these cookies have added lactogenic ingredients like black sesame seeds and macadamia nuts to help boost milk production more.

Quite happy to know that these actually helped friends further, taking these as snacks on top of my muffins, and to top it all they are really yummy. These are not your usual cakey soft cookies. They are crunchy and crisp, so they store really well. Major love for this new find.

Vanilla Bean French Butter Cookies

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Needed a short time away from making lactation muffins. Turned to something simple to satisfy my baking craving. There’s this Jenny copycat butter cookies that have been going round the baking blogosphere. Just had to jump onto the bandwagon. 🙂 Recipe has been taken from Cynthia Neo.

Ingredients
98g French butter
30g icing sugar
25g rice flour
30g bread flour
45g plain flour
1 vanilla Bean

method
1.) cream butter and icing sugar till fluffy
2.) Sift flours and fold into mixture. Mix vanilla bean in.
3.) Pipe mixture onto non stick tray
4.) Bake in preheated oven at 160C for 15mins.

Happy baking.
Marian

Strawberry Jam Swirl Lactation Muffin

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To all mummies who have given me the support through the last 4 weeks. Giving the lactation muffins a go, and trusting it would help you guys with the milk flow. To all mummies who have been waiting ever so patiently for their turn, thank you for understanding that with limited resources and manpower, I can only do this much, and am trying my best to help as many mummies as possible. It heartens me to hear success story, and to know I can help so many of you guys.

I hear you when you also asked for more flavors, and not having to eat the same thing for breakfast every single day. Through trial and error, amidst the busy baking schedule, I managed to push through the strawberry jam swirl lactation muffin. (Thanks to the guinea pigs who tried it over and over again). Yet another muffin on the list.

Just a note to mummies who are thinking of trying the trial pack of 6. As I come out with more items for you guys, this would mean that it is even more difficult to do a mix and match, and that all batches ordered will have to be in 12, so that I can actually save time from having to mix and match mummies with similar criteria in both customization of the muffins, and intending to only buy certain flavors, looking for only 6 pieces, and actually spending more time baking to help more mummies.

Seek all mummies understanding. 🙂 Happy latching, and happy pumping. 🙂

Love,

Marian

Caramalized Banana Butterscotch chips Lactation Muffins

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When you reach a certain age, and you start seeing friends having kids all around you, you start researching on recipes to bake or cook for them to help them in certain areas needing a little bit more help with. 🙂

1 of the more obvious yummilicious stuff that my friends have been asking for would be lactation goodies. In the past, I would think just spamming loads of brewers yeast would actually help with the production of milk. But as like everything else, too much of something doesn’t really lead to awesome stuff. After some tweaking and guinea pig runs, I’ve finally managed to come up with this awesome caramelized banana butterscotch chips lactation muffin. I stole 2 straight out from the oven. oops. 🙂

What I like about this is that we don’t compromise on the important ingredients –  brewer’s yeast, flaxseed and oats added, and there is hardly any smell or taste from them. It smells and taste exactly as how a normal muffin should. Moist and soft.

This muffin has a slight crispy top, from the caramelization, and a strong banana and butterscotch smell. So if you are a banana fan, this is definitely something for you.

If you are interested to order some, do please drop me a message at http://www.facebook.com/marianisbaking for details on how to order, and how to collect. 🙂

Marian

Christmas Round the Corner????

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Before you know it, it’s almost the end of the year. Christmas is coming in about 3 months time, and so, it’s about time to make some fruitcake to cure. Made 6 to gift, and 2 to keep for Christmas parties held at home. 8 in total. The fridge is packed.

If you are like me, and you are looking to either have some fruitcake during Christmas, or to gift these to friends and family, then now is the time to make them. 🙂

Recipe is taken from Anna Chan of Sugar Inc.

Ingredients:

Group A:

200g Dried Fruits

400g Grand Marnier/Gold Barcardi

Group B:

75g Good Quality Butter

60g Fine Sugar

1tsp Mixed Spice

1 tsp Vanilla Essence

Group C:

1/4 tsp Bicarbonate Soda

2tsp Orange Zest/Lemon Zest

50g Good Quality Butter

13g Whipping Cream

Group D:

100g Eggs

150g Cake Flour

1.5tsp Double Acting Baking Powder

Method:

  1. Soak dried fruit and rum overnight. Do not soak longer than 12 hours, or fruit may be too alcoholic and bitter
  2. Cook 255g of Group A ingredients (all the fruits and part alcohol) with Group B ingredients in a saucepan over medium heat. Cook until butter is half melted. Turn off the heat and continue stirring until the butter has completely melted and mixture is even. Cover the mixture with a lid to prevent too much alcohol from evaporating.
  3. Stir in Group C ingredients, one at a time, into the above mixture. Keep mixture under wraps constantly.
  4. Sieve cake flour, and double acting baking powder together. When the mixture is cool, stir in the eggs, followed by the flour mixture.
  5. Divide the batter into 2 4/5 inch greased cake pans. Each pan should contain around 370g of batter.
  6. Bake at preheated oven, 170C for 25 mins.
  7. Test the cake with a wooden skewer for doneness. Brush the cake with the remaining rum liquid from Group A whilst the cake is still hot.
  8. Cover the cake with aluminium foil. Brush the cake weekly with rum for a month, and bi-weekly for the next 2 months, and monthly thereafter. Cake keeps 6 months in the fridge. Keeps for 1 year in the freezer.
  9. Please heat up the cake at 160C for 5 mins when you want to eat it.

Happy baking. 🙂

Not Your Average Mooncakes

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Moonies this year were a little different. No usual white lotus paste with melon seeds. Instead we have the awesome HK milk tea snowskin mooncakes, and Passion fruit snowskin mooncakes.

I was a little apprehensive getting the pastes from Kwong  Cheong Thye, as I’ve not heard about them before, but it all turned out well. Everybody loved these refreshing new taste. Plus, it’s low sugar. Extra yums. 🙂

These snowskin mooncakes generally stays soft for 3 days. However, as there are no preservatives, they tend to start turning hard 4th day onwards. So if you want to make these as gifts, please make them just a day before, so that they can eat them over the next few days. 🙂

Kwong Cheong Thye Address: 1 Lor 27 Geylang, Singapore 388186

Snowskin mooncakes recipe adapted from “Our Sweet Kitchen – cakes with an Asian flair” by Chi Anh Dao and Hoang Anh Nguyen

Ingredients
200g kou fen
200g icing sugar
100g shortening
200g ice Cold water

Method
1. Mix kou fen and icing sugar together
2. Add shortening and rub into the mixture till thoroughly combined.
3. Add ice cold water and stir with fingers till dough is formed
4. Add coloring
5. Rest the dough in the fridge for at least 30mins
6. Depending on your mould, take sufficient amount of the dough, place it between 2 transparent sandwich bags and roll it out to about 5mm thick. Using the transparent bag from which the dough got stuck on to, slowly wrap it round the paste and Peel it away as you wrap it around.
7. Dust it with kou fen and press it into the mould.
8. Knock all 4 sides of the mould and remove the moon cake.

Happy baking guys. 🙂
Marian

No Churn Thai Tea (Chai Yen) Ice Cream

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Been meaning to try out some no churn ice cream for quite some time, because I can’t seem to bring myself to spend another $300 on a machine I will not be using really often, and also because it requires lesser preparation time.

I’ve quite a number of ice cream flavors I’d really love to try, but first up on the list is Thai Tea Ice Cream. Why? Because I’ve so many friends who are really into Thai food and desserts. 🙂

This recipe yields about 500g worth of ice cream. It isn’t too much, but not too little that it leaves you unsatisfied.

This recipe is adapted from Hot Thai Kitchen She has loads of awesome recipes around, so do try to roam around her site.

INGREDIENTS

  • 295g whipping cream
  • 25g Thai tea leaves
  • A pinch of salt
  • 150g sweetened condensed milk
  • 1.5 Tbsp Irish cream liqueur such as Bailey’s (optional) – (but I’d recommend it, as this is what makes the ice cream smoother)

Optional Topping
3 Tbsp sweetened condensed milk
3 Tbsp evaporated milk


INSTRUCTIONS

Heat whipping cream in a small pot over medium heat, stirring occasionally, until the cream is steaming. Add tea leaves and a small pinch of salt, and stir just until the cream boils. Remove from heat and steep for 5 minutes (don’t leave it sitting until it cools down or it’ll be really hard to strain!). Strain the cream using a fine mesh strainer, pressing out as much liquid as you can—you should have about 230g of cream, if you have too little, add more fresh cream until you have 230g; if you have a little more, don’t worry about it. Once the cream is cool enough to go into the fridge, refrigerate for at least 4 hours or until completely cold. I did this step 1 day in advance.

While the cream is cooling, make the topping by stirring the evaporated milk and condensed milk together. Refrigerate until ready to use.

Once the cream is chilled completely, whip the cream to soft-peak stage using a stand mixer with a whisk attachment or a hand mixer. (When the beaters start leaving a trail that doesn’t immediately disappear, you’re at soft peaks.) Add condensed milk and the Irish cream liqueur and continue whipping until stiff peaks (when you lift your whisk, the peak that forms maintains its shape).

Transfer the ice cream into a metal container and freeze for 2-3 hours or until solid. Alternatively, put the ice cream in between your favourite cookies to make an ice cream sandwich!

Happy making 🙂

Salted Caramel (with a little twist) Macarons – Italian Meringue Method

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I’ve always been skeptical about doing macarons the Italian Meringue way, because I’ve always failed, when I tried using the huge ass candy thermometer to measure the temperature when I’m cooking the syrup.

Then, there’s the French Meringue method. I’ve always had an on off relationship with the French Meringue method, and I end up wasting more ingredients with my failed attempts. Gradually, I gave up making macarons totally, until recently, a really good friend asked if I could go for this particular macaron class with her, because she really wanted to make macarons for her son’s birthday. The course is mad crazy expensive. I wasn’t really willing to pay 3 digits to learn to make them and bring home only 12 macarons. Plus, going for these classes does not guarantee 100% success (yes, I’ve been to 1 before, and I was not able to make the macarons when I’m back in a home setting). If both of us were to go for the class, that’s a mad crazy amount we will have to pay for 24 pcs of macarons.

The class talked about how they used the Italian Meringue Method to create very successful macarons, and how the batches made at home would be more successful if you were to attend their classes etc etc etc. I thought, okay fine, let’s just buy a digital waterproof thermometer, and try once more through, and if I can’t get it right at all, then fine. We’ll go for the class. The thermometer is a $15 investment risk that I’d have to take. I’d say, I’ve no regrets since. It could also be through luck that I found myself an awesome recipe that works through every shell in every single batch. Now, the head banging part would be in trying to find awesome fillings.

I’m on a macaron baking spree. 🙂

Just to add, before going onto the ingredients used, my friends actually prefers these macarons to the French Method macarons, because they are slightly more chewy, and they hold the shape better. 🙂 A plus point is that it is not as sweet as the macarons sold outside, or those made using the French Method. 🙂

This recipe was adapted here (there are step by step pictures, which makes it very useful)

Ingredients:
Mass:
150g superfine almond meal
150g powdered sugar
50g egg whites (do not have to be aged, approximately 2 eggs)
Gel food coloring (optional)
2 tsp cornstarch
pinch of salt


Meringue:
55g egg whites (do not have to be aged, approximately 2 eggs)
35g granulated sugar (to stabilize half egg whites)
120g granulated sugar
40g water

How to:

(contrary to other methods written online, make the meringue first, as the cornstarch may actually dry out the mass mixture, making it hard to mix into the lava stage when mixed together with the meringue).

1.) For the meringue, beat the 55g egg whites in the bowl of your stand mixer until soft peaks form. When egg whites become bubbly, add the extra 35g sugar to stabilize it. DO NOT overbeat egg whites at this stage. After they have formed, turn down your mixer to “stir” or very low to keep them moving so they don’t deflate.

2.) At the same time, put the water and sugar on the stove over medium-high heat and attach your candy thermometer. Boil the mixture till it is 120C. Pour the sugar syrup slowly into the egg whites and turn up the speed of your mixer to high. Let it beat until the bowl of the mixer is warm to the touch (body temperature) and stiff peaks have formed.
3.) Sift powdered sugar into a large bowl. Add the superfine almond flour (if it is not superfine or extra-fine, please sift it), and 50g egg whites and mix until it becomes a dough-like consistency. (This is the time to add food coloring, remember the meringue will lighten the color of the mass) If you are adding cocoa or green tea, or any other powder, add 1 tsp – 1 tbsp to the mixture. Do not substitute the powder with the flour or sugar.
4.) Add 1/3 of the meringue to the mass and fold until you cannot see any more white streaks of meringue. After you have lightened the mass, add the rest of the egg whites and fold till lava stage.
5.) You can start piping them with your piping bag into 1-1.5 inch diameter circles, however big you like. I pipe them onto a parchment paper-lined baking sheet. I find that baking on silpat always give me very crisp top and under-baked bottoms.

6.) Leave your macarons to rest to form a film that is dry to the touch. Because there is corn flour in the mixture, you can leave it out in the open to dry, without additional support, like air-conditioning or the fan. Preheat your oven to 150C for at least 30 mins.

7.) Bake these for 11 mins. Once it is out of the oven, leave it to cool for at least 15 mins before taking it off the parchment paper.

Filling:

You can find the filling recipe used in my macarons here I’ve made slight adjustments to it.

To make the salted caramel portion, I used this recipe

3 egg whites

2TBSP granulated sugar

1/8 teaspoon cream of tartar

113g butter, at room temperature (I actually use salted butter)

4TBSP salted caramel

150g crushed oreo cookies (optional)

  1. Combine the sugar, egg whites, and cream of tartar in the stainless steel bowl of an electric mixer. Bring a large pan of water to simmer, making sure that the water is a the same height as the egg whites in your stainless bowl. Set the bowl in the pan of simmering water and whisk constantly until the mixture reaches 70C on an instant-read thermometer. Be really careful not to curdle the egg whites– simply remove the bowl from the heat for a bit if it feels like that’s happening. Also, you’ll know when it’s getting close to 70C; the mixture will be getting ultra foamy, like the top of a latte. (A really good latte that is– one of those kinds where it has a leaf-pattern on top, you know what I’m talking about.)
  2. Remove the bowl to your stand mixer and beat on high speed for 3-5 minutes, until the mixture holds glossy, marshmallowy peaks.
  3. In the standing mixer, beat half the butter and one-third of the meringue until well combined. Continue to add the remaining two-thirds of the meringue a dollop at a time. The mixture may look curdled at this point; adding the remaining butter a tablespoon at a time will smooth things out.
  4. With the mixer on low, add the caramel and crushed oreo cookies and mix until well-combined.
  5. Pipe on the macarons. Sprinkle with sea salt.

Have fun making these. 🙂

Marian

Green Tea Pineapple Tarts (Nastar)

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I think I’ve made enough original pineapple balls and cheesy pineapple balls. It’s time to get out of my comfort zone and try something a little funky.

If you are looking for something very fushion-y, something not many people have tried – (yet), you love pineapple tarts, balls, etc, and you must have them flaky and buttery, then this is something you have to make. This crumbles in your mouth, but not in your hands. Totally awesome. 🙂

I got my recipe here,and modified it a little. The original Creator’s recipe is perfect already, so very little modifications done.

Credits given to nasi lemak lover

350g butter
100g condense milk
2 egg yolks
450g plain flour / all purpose flour
60g Japanese cake flour
20g good quality matcha powder

1kg Pineapple filling (homemade or store-bought)

Method
1. Cream butter and condensed milk till light.
2. Add in egg yolk one at a time, and beat until combine.
3. Mix in dry ingredients, mix till become a soft and not sticky dough.
4. Roll pineapple filling into ball (8g each) and roll dough into ball (10g each). Or use the nastar pastry mould to make the nastar pineapple tarts.
5. Bake in preheated oven at 165C (fan forced) for 23mins or till golden brown.
6. Cool completely before storing.

Happy baking. 🙂
Marian