Lactation fudge Brownies

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New stuff up for grabs? I need to start feeding mummies a different variety of lactation goodies before I’m labelled the muffin lady.

Basically lactation products can be made into anything and everything. I’ve even heard of lactation beehoon. The most important thing is to take inΒ enough from the boosters for it to be effective.

These brownies are big enough like the muffins to allow an adequate amount of booster to be incorporated within 1 serving. Dense and fudge-like. These are so intense, it might just make your day. As we all know it, chocolate is a mood booster. πŸ™‚ So start your day well happily, with more milk. Pair it with oats milk (very much recommended) for a delectable breakfast, or with some vanilla ice-cream (please do warm the brownies then) for some after dinner dessert. The combinations are plentiful. Need more ideas after you’ve received your brownies, drop me a pm over at http://www.facebook.com/marianisbaking . I’m always glad to offer more suggestions. To send you more pictures (stolen from pinterest) for inspiration. πŸ™‚

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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. πŸ™‚

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. πŸ™‚ 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. πŸ™‚

Love,

Marian.

Macarons in the tummy

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Been baking a little too many macaron’s lately, and have had my fair share of failures. πŸ™‚ They are indeed finicky, and boy are they seriously a dessert that requires your 100% full attention. But once you’ve gotten the hang of it, the rest just falls naturally. πŸ™‚ I think everyone has a recipe that works, and even though the ingredients are all the same, with very slight variations in the % of different ingredients mixed, the results always yield very extreme different results. I have not had 1 successful macaron made, until I used Mandy’s recipe, from Mandy’s baking journey. I’ve scoured the net for endless reasons to why my macarons were always failing, and even when I thought I’ve mastered the macarons, through Mandy’s recipe, and went on to other recipes, I’m met with failure.

So for anyone else who is interested, the recipe is below. If you need a step by step pictorial, head on over to her here

note* I’ve doubled her recipe, because I found it hard to whip with such small amount of egg white. Her recipe yields approximately 14 macarons only, which to me is too little, since I’m always giving it out. πŸ™‚

Mandy’s recipe without pictorial

(doubled recipe)

Ingredients

100g Gound Almond

80g Icing Sugar

14g Cocoa powder (or replace with almond meal if you want to color your macarons)

90g Caster Sugar

80g Egg Whites

Method

1. Sift the ground almonds, cocoa powder and icing sugar together and discard the large bits of almonds that do not pass through the sieve.

2. Whisk the egg whites till soft peak, then gradually add the sugar and whisk till you get stiff peaks.

3. add your dry ingredients into your meringue

4. for the macaronage technique, start folding carefully. Overfolding will result in a watery batter that does not bake up, and its really messy to pipe out. underfolding will result in peaks that cannot be knocked out even when you bang the tray to smooth the tops.

*you will need to mix the batter and spread it against the sides of the bowl to deflate some of the air in the meringue. keep mixing till you get a smooth, shiny batter that flows like the volcanic lava. This should typically take about 40-50 folds.

5. Fill your piping bag and pipe the macarons onto the baking paper.

7. let them rest for approximately 30 mins in an air conditioned room, if not, try to blow a fan directly over it. They need to form a layer of skin, so that these macarons are no longer sticky to the touch.

8. Bake in a preheated conventional oven at 160c for about 15 mins, or in a preheated fan forced oven at 130c for about 15 mins.

*the macaron feet should form at about the 7-8th minute.

*let the macarons cool before peeling them off the baking paper. They tend to stick to the baking paper when it is still hot.

Valentine’s Day Special: Milo Cupcakes

It’s Valentine’s day . πŸ™‚ A day adorn with many little pink and red hearts. Roses, tulips aplenty. Pretty sweets to set your heart aflutter.

How can I not join in the fun of making pretty things this holiday. πŸ™‚ Spent the day before baking Milo and red velvet cupcakes hoping to bring some joy to the tummies of the winners from the CNY contest I did back some time. πŸ™‚

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Scoop scoop scoop

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Out comes lovely brown moist cupcakes. Its really chocolatey, with that 3 extra tablespoon of Milo powder.

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have it with your afternoon coffee,

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or some good tea.

I will be giving them to the winners, for them to enjoy with family and friends.

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Packing packing packing.

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All ready and good to go. πŸ™‚

If you are interested in getting some Milo cupcakes for yourself or for your party event, please head over to http://www.facebook.com/marianisbaking and leave me a message. Will get back to you soonest. πŸ™‚

xoxo,

Marian

Happy Friendship Day – Rum Truffles

Thank you all for your kind support and kind words through this CNY season. ❀ It was most definitely a good experience. So many hits, so many misses. Delivery was a huge frenzy, and I couldn’t have done it without a true dear friend, Kelvin Tien, who went without sleep for 26 hours straight, just to help me with delivery straight after work. Touched? Pretty much. πŸ™‚ Thanks ah Mr Tien.

Ok, back to topic – rum truffles, lolx.

I was supposed to meet Ivan and Fionna a day after valentine’s day for a catch up session. Its been quite some time since I last saw them, and to think I live so near where they work. I should be ashamed of myself. tsk! Lolx. And because its been quite some time since I last saw them, I wanted to make something special for them. Was searching through recipes to find something I could make. Something chic; something small. I came across chocolate truffles. Mmmmm..nice! Smooth and delectable. The thing about truffles is the versatility in what you are able to add into the chocolates.

I remember them being my very dear ‘jiu gui’ friends, so I thought, hey, why not rum truffles then? I’m sure they’d love having rum in their chocolates as much as I love having rum in my chocolate. Lolx. So I set out with a goal to make my very own swiss truffles.

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(Packed)

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The first thing up before having to make them truffles is to have the boxes ready to house them. It was a last minute decision to make these sweets, and so I didn’t have time to go out in search for pretty little boxes to house my truffles, I went out to popular to get myself some creative artwork supplies. (didn’t manage to use the white glue in the end, cause I was afraid I may put a little too much glue on the paper. You know what happens after that don’t you. Nope, we wouldn’t want that to happen to me. Lolx).

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Took me a good 2 hours to measure, cut and paste just 2 boxes. By the time I was done, it was 1 a.m. Took a short break before I started out measuring the ingredients to make the truffles. I thought truffles were easy to make, and I’d be done in no time. I totally forgot to factor in the time it took to chill the chocolate mix. pffffttt. By the time I was done, it was 5am. Had to wake up at 8am to get some other stuff done. Oh Noooooooo! Okay, back to where I was, measuring the stuff out.

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Measured, melted and mixed. Left it in the fridge to chill and went on to make the toppings.

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Couldn’t find chopped pistachios in our local baking supply stores, so ended up having to chop them up myself. A good thing I didn’t have to shell them myself, or I’d go crazy. Haha.

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Chopped my nuts and had them toasted to get that added crunchy crunch.

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Toppings done,

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Mini cupcake lines lined up,

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Chocolate well chilled. Lets start balling them. Roll, roll, roll.

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from left: rum truffles with pistachio nut toppings, rum truffles with almond nut toppings, rum truffles with macadamia nut centre and cocoa powder coating.

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Done with plenty of love. Packed with plenty of heart. Delivered with plenty of kisses. πŸ™‚ I hope they love it as much as I enjoyed making them. πŸ™‚

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Happy “ren ri” to all.

xoxo,

Marian

Merry Christmas

Sitting here in front of my laptop, television on, tuned to channel 5. Michael Buble is on. Time? 12 midnight exactly. Merry Christmas everyone! The kitchen is up for 1 last chocolate log cake and 1 last turkey to roast, for 1 last customer tomorrow. And after that, no more Gingerbread Man and log cakes till 2013’s christmas. πŸ™‚

I’m really glad you guys enjoyed the gingerbread you got from me, glad you guys loved the cakes, whether it be the pure chocolate log cakes or the rummy chocolate log cakes (home made chocolate rum ganache + rum raisins in a moist sponge roll).

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The last order for gingerbread man for 2012. Design was done according to what customer requested.

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One of the two rummy chocolate log cakes done up. I’m gonna turn into an alcoholic. Kept digging into leftover rum chocolates, haha. So anyway, I’m gonna rest a little before going into full force for the upcoming CNY. See you guys soon. Merry Christmas all, and have a jolly good new year! πŸ™‚

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Christmas Log Cake – Chocolate

Christmas is in 5 days time! Woohoo!

As the time draws near, orders for log cakes to be brought to parties increases. The eldest sister ordered a chocolate log cake to be brought to work for colleagues today. πŸ™‚

So late last night, I made a rich chocolate ganache log cake for her. Wanted the cake to be as fresh as possible.

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Proceeded to make the chiffon cake. No more wrinkled top, thanks to a brand new technique. Loving the color of the cake. Its chocolate! not the deep rich chocolatey kind of chocolate cake, as the home made ganache would be very rich. Wouldn’t want the entire cake to be too rich giving you the “jelat” taste after a few mouthful. πŸ™‚

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Bought a little too many decorations this year. Didn’t manage to use most of the designs. lolx!

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So anyway, here’s a picture of the finished cake. Slathered thickly with the chocolate ganache, donned with pretty Christmas decorations. Another 3 more cakes to be made over the next few days. Baking baking baking! Happy happy me! πŸ™‚ Merry Christmas all, and a jolly New Year!

For more information on getting my Chocolate Christmas Log Cake please contact me at marianbakes@gmail.com . Alternatively, you could leave me a comment over at http://www.facebook.com/marianisbaking or leave a comment here on the blog itself. :)

Cheers and have a jolly good Christmas.

Love,

Marian

Chocolate Chip Oatmeal Cookies

Who wouldn’t love having good ole chocolate chip cookies? Its a classic! πŸ™‚ Combining oatmeal, and reduced sugar in this recipe to offset the evil-ness in these sinful premium chocolate chips packed in a cookie gives you a healthier choice.

This recipe followed me a whole good decade, and had never once failed me. The oatmeal gives off quite a crunchy bite. Its like having almonds in them. Chocolate chip and “nuts” in a ball of buttery sweet goodness. Need I say more? lolx!

So anyway, I received an order for 1kg back on Monday. It was a rushed order. Didn’t want to disappoint the lady who ordered them so I canceled all my plans for the day, stayed home and churned these lovelies for her.

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Crisp golden brown cookies straight out of the oven.

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Biting into the cookie, and you’ll find melty melty chocolate chips in them.

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Packed. All ready to be collected. πŸ™‚

For more information on getting my Chocolate Chip Oatmeal Cookies please contact me at marianbakes@gmail.com . Alternatively, you could leave me a comment over at http://www.facebook.com/marianisbaking or leave a comment here on the blog itself. :)

Cheers and have a jolly good Christmas.

Love,

Marian