Sunny Singapore! My kind of city given my penchance for warm weather, sprawling gardens, multi-culturalism, great food, fabulous architecture and healthy urban living. I hope to go back to this amazing city in the future.
I forgot to post this recipe last February. These Nutella filled heart tartlets are nothing but scrumptious. I hope you'll enjoy making them as much as I did.
1. Pulse flour, sugar and salt in a food processor until combined. Add butter and pulse until it resembles wet sand. Add one yolk and 1/4 cup milk; mix until dough comes together into a ball. Flatten into a disk and wrap with plastic wrap. Chill for 30 minutes.
2. Roll out dough until 1/2 inch thick. Using two 2-inch heart shaped cutters, cut out hearts. Place on lined baking sheets. Chill for 30 minutes.
3. Preheat oven to 380F.
4. Combine remaining yolk and milk. Lightly brush half of the hearts with egg wash . Spread 1/4 tsp teaspoon chocolate hazelnut spread on top leaving a 1/2 inch border. Top with remaining hearts. Crimp edges to fill sealing well. Poke holes at the center using a fork. Place on lined baking sheets. Bake for 15-18 minutes until golden brown. Cool on a rack.
I'll start the baking bucketlist for the year with this delicious and satisfying brownie variant--the sticky, gooey and oh so chocolatey Turtle Brownie. I've adapted the recipe from Epicurious and the result is just as amazing!
TURTLE BROWNIES RECIPE Ingredients: Brownie layer
3/4 cup plus
2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
4 oz semisweet chocolate, chopped
1 stick (1/2 cup) unsalted butter, cut into pieces
1 cup packed brown sugar
1 teaspoon vanilla
2 large eggs
Caramel-pecan layer
3/4 cup granulated sugar
1/3 cup honey
3 tablespoons water
1/3 cup heavy cream
1 teaspoon vanilla
1 1/2 cups pecans (6 oz)
Garnish: mini chocolate chips
Directions:
1. Preheat oven to 350°F. Cover a 9-inch square metal baking pan with aluminum foil. Lightly grease with butter.
2. To make brownie layer,whisk together flour, baking powder, and salt in a small bowl.
3. Melt chocolate and butter in a 2-quart heavy saucepan over low heat, stirring until smooth, then remove from heat. Cool to lukewarm, then stir in brown sugar and vanilla. Add eggs 1 at a time, beating with a wooden spoon after each addition until mixture is glossy and smooth. Add flour mixture and stir until just combined.
4. Spread batter evenly in baking pan and bake in middle of oven until a tester comes out clean, 30 to 35 minutes. Cool completely in pan on a rack.
5. To maker caramel-pecan layer, bring sugar, corn syrup, water, and a pinch of salt to a boil in a 3-quart heavy saucepan over moderate heat, stirring until sugar is dissolved, then boil, without stirring, until mixture turns a golden caramel color, about 10 minutes. Remove from heat and carefully add cream and vanilla (mixture will bubble and steam). Stir in pecans and immediately pour over brownie layer, spreading evenly. Sprinkle mini chocolate chips evenly. Let cool completely before cutting into squares.
I know, I know..I've been a terrible crafter blogger this year. Haven't crafted anything for the holiday season except for these Cath Kidston designed handmade felt ornaments. The book comes with felt and embroidery floss pack for extra crafting convenience.
I resolve to make more time for this blog this year. Stay tuned!