Espresso Choco-Chips Biscottii

I thought long and hard before deciding to bake this. my first experience with making biscotti was not smooth. the dough was extremely sticky and slicing the hot half-baked dough was a challenge. however, i was going to meet my girlfriends and i wanted to make sweet treats for them. and because we were planning on meeting after work, i needed something that easily "portable" and "durable" that could at least last until i meet them. although cookies and muffins were good choices (if not for the delicate frostings on cupcakes, i would have done cupcakes; they are sooo pretty.....), i decided to go with biscotti because they can keep for long and are good snacks with coffee. my group of girlfriends are hardworking professionals whom i assume enjoy a cuppa coffee now and then. i had hoped that the biscotti would serve as their tea-time snack during their hectic work days. 

Espresso Choco-Chip Biscotti (adapted from sagerecipes)

Ingredients: 

• 1 tablespoon instant espresso powder ( i used vietnam coffee powder)
• 250g cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 pinch of salt
• 4 tablespoons unsalted butter, room temperature
• 100g sugar
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1/4 cup mini chocolate chips 

Instructions

1. Preheat the oven to 325ºF and line 1 sheet pan with parchment paper.
2. In a small bowl, dissolve the instant espresso powder with 1 tablespoon hot water. Set aside.
3. In a medium bowl, sift together the flours, baking powder, and salt. Set aside.
4. Cream the butter and sugar, using an electric mixer, until light and fluffy, about 4-5 minutes. Mix in the eggs, one at a time. Mix in the espresso flavoring and vanilla extract. With the mixer on low, add in the flour mixture and mix until just combined. Mix in the chocolate chips just until incorporated.
5. Divide the dough into 3 equal portions and form each portion into a log (2 inches thick). Do not flatten the logs (the dough will be sticky). Place the logs onto the sheet pan, a few inches apart from each other. Bake until golden brown, about 40 minutes.
6. Remove from the oven and let cool slightly. Turn the oven down to 275ºF. Transfer logs to a clean cutting board. Using a serrated knife, slice the logs diagonally, 1/2 inch thick. Discard the end pieces (or munch on them). Place the cookies cut side down on the sheet pan and bake for another 40 minutes, until toasted and dry.

coffee buttercream layer choco-sponge

it is quite easy to figure that i had some coffee buttercream left over from my previous bake and hence this coffee buttercream layer sponge cake. turns out that the coffee buttercream goes even better with these sponge layers.........

i like how one of my friends described this creation - awesome centre cake.. *delighted*

Coffee Buttercream Layer Choco-Sponge 

Ingredients:

choco-sponge cake (adapted from Bisous A Toi)

6 --------------- eggs
110g --------- sugar
1 tsp --------- baking powder
1 tbsp ------- ovalette
113 g ------- cake flour
2 tbsp ------- milk powder
1 tsp --------- chocolate paste
1/4 tsp ------- salt
113 g -------- unsalted butter

coffee buttercream (pls see previous entry on coffee walnut whip cupcake; chopped walnuts are optional but i added chopped walnuts and choco-rice to the coffee buttercream)

Method:

1. Sieve cocoa powder, flour, baking powder, salt and milk powder into mixing bowl. add in the rest of the ingredients except melted butter. Beat at high speed for about 7 mins or until fluffy
2. pour in melted butter and stir lightly until well combined
3. bake in preheated oven at 175degC for about 15 min
4. Remove from oven and let cool
5. divide cake into two equal proportions
6. spread a layer of coffee buttercream on top of one of the cake layers and stack the other one on top of it.
7. slice and serve

and there you have it! chill and serve if you like. it tastes as good.

coffee walnut whip cupcake

i was never fan of cupcakes but have recently taken an interest in baking them, but not yet eating them maybe just because they look pretty. images of cupcakes do great justice to plain-looking recipes with just words. yes, i only read recipes with images. i know that is quite superficial right? but thats how my brain neurones work when it comes to recipe hunting - first impression counts.... 

anyhow, i personally think that not all cupcakes are super fanciful. some are simpler and their toppings are coloured by natural ingredients such as coffee and fruits as compared to the pretty ones which could have coloured icing and fondants as toppings. my current interest in cupcakes is in those that are "paler-in-comparison" ones. think they are also quick and easy; great for hosting a large number of guests!

coffee walnut whip cake
(adapted from goodhousekeeping book)

little notes: i used vietnamese coffee. was a gift from my mum's friend. the aroma was heavenly!

ingredients
100 g ------------- walnuts, grounded
175 g ------------- butter, soften
150 g ------------- self-raising flour, sifted
175 g ------------- soft light brown sugar (the cupcakes turned out so sweet that i would use 100 g the other time)
1 tsp ------------- baking powder
50 ml ------------- milk
3 ------------------ medium eggs

coffee buttercream
1 tbsp ----------- instant coffee granules
50 g ------------- butter, soften
200 g ----------- icing sugar, divided (i used only 150 g)
50 g ------------- walnut, chopped finely

Method:

1. preheat oven to 190degC. line muffin paper cases in 12 muffin tins
2. put grounded walnuts into a large mixing bowl
3. add butter, flour, sugar, baking powder, eggs and milk to the walnut. using a handheld electric mixer, mix the mixture until pale and fluffy
4. spoon and divided the mixture into the 12 muffin paper case
5. bake in preheated oven for 20-25 minutes or until golden and risen
6. cool cupcakes in the tin for 5 mins and then transfer into cooling rack and cool completely

coffee buttercream
7. dissolve coffee granules in 2 tbsp of boiling water
8. add the butter and 100g of icing sugar t coffee mixture and whisk until smooth
9. chill for 30 min
10. add the remaining icing sugar to the chilled mixture and whisk until smooth and creamy

11. using a jam spread or small spatula, spread the coffee buttercream on the top of the cupcakes and dip the top into chopped walnuts.

viola! aromatic coffee walnut whip cupcakes.. perfect with a cup of afternoon tea...