Savoury scones with Rosemary flavor

Ingredients:

2½ to 3 cups organic all-purpose flour

1 Tablespoon + 2 teaspoons baking powder (i only uses 1 tablespoon coz no more stock)

1 teaspoon salt (need to buy some fine salt, mine are coarse and still bite it... hehehe.. though i like it tat way)

4 ounces feta cheese, crumbled 

4 ounces cream cheese, softened in the microwave 15-30 seconds (you want it very soft)

4 scallions (green onions), green & white parts, chopped - I mixed it with some rosemary too... fresh from my potted garden

1 cup whole milk or half and half

1 large egg

Steps

1. Heat the oven to 400°.

2. Combine 2½ cups of the flour, the baking powder, and salt in a large bowl.

3. Add the cheeses & toss gently with a fork until combined.

4. Add the scallions & toss gently with a fork until combined.

5. Beat the milk (or half and half) with the egg and gently it fold into the dry ingredients, mixing lightly until a soft dough forms. Add up to 1/2 cup additional flour if the dough is too sticky.

6. On a floured surface, gently pat the dough into a circle approximately 1-inch thick (or into two smaller circles for 12 scones). The key to tender scones is to handle the dough as little as possible and with a light touch.

For this part, i did not follow the recipe, coz I try to minimize handling. So what I did, i transfer the dough to a plastic and flatten it there (dont even touch when i transfer, just use stainless steel spoon) and cut from there too.

With a sharp knife cut the dough into 8 or 12 wedges and place them on a lined parchment paper.

7. Brush the tops and sides of the scones with the milk if desired, and bake for 20 to 25 minutes, or until golden brown. Cool on a wire rack. Serve warm, or cool completely and refrigerate or freeze in a heavy zipper bag or airtight container.

My yoghurt carrot cashew nut cup cakes

Ingredients:
200g egg white
1/8 teaspoon cream of tartar powder
56g butter, room temperature
25g sugar
25g yoghurt
100g flour
1/8 teaspoon baking powder
1/8 teaspoon baking soda
8 teaspoon shredded carrot
8 teaspoon of chopped cashew nut

Steps:
1. Beat the egg white till fluffy and stiff. Add cream of tartar powder and continue beating till stiff peak.
2. Cream butter with sugar till soft and fluffy. Add in yogurt and beat for another 2 mins.
3. Slowly add in bit by bit of the flour (sifted) and mix till even.
4. Fold in the egg whites till even.
5. Preheat oven at 200 degree celsius.
6. Scoop in 45g to each of the paper cups.
7. Add in 1 teaspoon of carrot and chopped cashew nut to the mixture. Shake to let the carrots sink in.
8. Bake the cake at 180 degrees for 13 mins.

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Chocolate Tarts

Ingredients
200 g butter
50 g confectioners' sugar (original request, I reduced to 40g)
40 g powdered milk (I dont have this, so used creamer powder instead)
280 g flour, low gluten or all purpose (mixture of 110g low protein with 170g of all purpose)
20 g cornflour
2 egg yolks
Lots of chocolate balls
Another 2 egg yolks with 1tbsp of milk to glaze


Steps:
1. Sieve the flour and cornflour first, leave aside.
2. Cream the butter and sugar till white and fluffy.

3. Slowly add on the egg yolk, one at a time (that's two only, not four).

4. While mixing, slowly fold in a little by little of the flour mixture.

5. Once down, use the hand to pinch out (I use the weighing scale for this, 10g for small chocolate balls and 15g for bigger ones) the dough and flatten it, wrapped the chocolate balls in it.

6. Pre heat oven at 150 degree celcius for bout 10mins.

7. Greased the baking tray with butter and flour.

8. Placed the shaped balls on the tray, with approximately 1" distance for each.

9. Glazed the dough before baking. 

10. Bake for 15mins at 150 degree. I open up every 5mins to glazed again.. :P

Carrot Cupcakes

Using the same recipe for Sweet potato recipe: http://myfoodies.blogspot.com/2012/07/sweet-potato-cupcakes.html, I switched the sweet potato with 2 cups of shredded carrot.

Sweet Potato Cupcakes

Ingredients:

• 110g sugar
• 120g flour
• 50g sweet potato (steamed and blend with 10g butter)
• 110g butter
• 3 eggs
• 1/2 tsp baking powder and 1/2 tsp bicarbonate soda
• 1 tsp vanilla essence
• 2tbsp milk

Methods:

1. Cream butter and sugar. Make sure butter is soft so you spend less time creaming it. Once this mixture becomes fluffy and pale yellow, add in eggs, one at a time. 
2. Add in the sweet potato mixture and continue beating.
3. Mix well. Then add vanilla essence. 
4. Add in half the flour (sieve with baking powder and bicarbonate soday first). Then add some milk. Put in remaining flour and milk and mix on medium speed till all combined.
5. Fill cup cake casings about 3/4 with batter each. The batter will be enough for 12 casings.
   Bake in a 160 degree Centigrade oven for 15 to 20 minutes or until a skewer poked into the cake comes out clean. (Pre-heat oven for 20 minutes before you start mixing your cake batter).
   
   These cakes are rather dry, though yummy still.