Melted Chocolate Meringue(adapted from Alice Medrichs Bittersweet) 6 ounces chocolate, coarsely chopped 2 egg whites 1/4 tsp cream of tartar 1/2 tsp vanilla extract 1/4 cup sugar

1. Preheat oven to 180C. 2. Melt the chocolate in a double boiler. Leave aside to cool. 3. Whisk egg whites, cream of tartar, and vanilla extract till soft peaks. 4. Add in sugar gradually, and whisk till stiff peaks. 5. Fold in melted chocolate. 6. Drop rounded teaspoonfuls on a cookie sheet and bake 8-10 mins.

Batik Marie Cake 100g milo (any sweet chocolate malt powder will do) 25g cocoa powder 125ml boiling water 190g butter 200ml sweetened condensed milk 90g white granulated sugar 5 eggs, lightly beaten 250g Marie biscuits (any graham crackers will do), broken into rough quarters 1. Grease and line a 23cm x 9cm x 7cm deep loaf tin (or other loaf tin with a capacity of at least 5 cups or 1.25L) with baking paper, extending paper 23cm above edge of tin. 2. In a deep saucepan, slowly add boiling water to milo and cocoa, stirring vigorously until it is smooth. Add butter, sweetened condensed milk, sugar, and eggs to the mixture. 3. Place the saucepan over moderate heat and cook, stirring all the time with a whisk or a spoon, until you feel the bottom starts to thicken, about 5 minutes. 4. Turn heat down to low, and continue to cook, stirring without stopping, for about another 20-25 minutes until a thick custard forms. (refer to recipe notes) 5. Turn off the heat, and stir in the quartered biscuits. Mix until all the biscuits are coated with the custard 6. Transfer mixture to the prepared tin. Press down firmly so there are no air pockets in the mixture. Fold the paper extensions over the top and press down to even the surface. Then let cool to the touch. 7. Cover with cling film, and refrigerate overnight. 8. When the cake is firm, use the paper extension as handle to pull the cake out of the tin. Slice and serve chilled.

Recipe Notes: It may look like the custard will never thicken, and when it already has, you may feel like it has thickened enough. Ive found that the best way to gauge is when the mixture is reduced to about half of its original amount, and when stirring, you can actually see the mixture coagulate together, scraping off the sides of the pan perfectly; i.e. you dont see any liquid remnants at the sides of the pan.

Pineapple Melting Moments[Ingredients] 250g butter, softened 55g icing sugar mixture 1 teaspoon pineapple essence, or vanilla extract (optional) 225g plain flour 75g wheaten cornflour (wheat starch) 400-450g Pineapple Tarts Filling http://cornercafe.wordpress.com/ [Preparation] 1. Preheat oven to 180C. Sift plain flour and cornflour together and set aside. 2. Cream softened butter and icing sugar until light and fluffy. Beat in pineapple essence if using. Add sifted flour mixture and stir through; mixing well. 3. Spoon mixture into a piping bag fitted with a 1cm star nozzle. Pipe 3cm-wide rosettes, about 3cm apart, onto oven trays 4. Bake for 10-12 minutes, or until firm and lightly golden brown. Remove from oven and let cool on the oven trays. 5. In the meantime, prepare filling by rolling into balls 1 teaspoon (about 7g) Pineapple filling for each pair of biscuits. 6. When the biscuits are cold, sandwich a pair of biscuits with a ball of filling; pressing lightly to stick together. If you want to taste the initial crispiness of the biscuits, fill them only a few hours before serving, as after one day, the filled biscuits will begin to lose their initial crispiness as they start to absorb some of the moisture from the filling and will become softer but still melt-in-the-mouth.

Microwaved Pineapple Filling (for Pineapple Tarts)

Makes approx. 500g filling[Ingredients] 2kg whole pineapple (weight with top off) 330 (1 1/2 cups) white granulated sugar 1/4 teaspoon salt 3cm cinnamon quill * 3 cloves * 1 segment of a star anise * These spices are what make the Pineapple Tarts what they are, aroma of the South East Asia, but you may omit them if you prefer. http://cornercafe.wordpress.com/ [Preparation] 1. Peel and remove eyes from the pineapple. Using a coarse grater, grate the pineapple, discard core. You should now have about 1.25kg of grated pineapple. 2. Drain the grated pineapple. Then lightly squeeze the pulp with your hands to remove excess juice. You should now have about 3 cups (750ml) of pineapple juice and 2 cups (500g) of moist pineapple pulp. Keep the pineapple juice for drinking. (Alternatively, use muslin to squeeze out the excess juice from the drained pulp. Dont squeeze it too dry. If you have squeezed the pulp too dry, you have to add about 1/2 cup juice back to the pulp when you start cooking it in the next step of preparation.)

3. Put the pineapple pulp into a microwave-safe jug. Add sugar, salt and spices. (Add 1/2 cup pineapple juice if the pulp is squeezed really dry.)

The ingredients for making pineapple filling.

Stir all the ingredients to mix well before starting to microwave. 4. Microwave, uncovered, on HIGH for 10 minutes (my microwave is 650W power). Remove from microwave and give it a stir, be careful of the hot steam.

5. Return to microwave and cook on HIGH for another 10 minutes. Remove, dont stir, and see if the surface of the filling is level or lumpy. If the filling has become lumpy but still soft, it is done. Remove and let cool, be very careful as the filling is extremely hot at this stage! If not, give it a stir and continue to cook but for only 1

minute each time, and check each time until the filling has just start to become firm and clump together.

After cooking for 20 minutes, the filling is still moist.

This should be the consistency of the done pineapple filling, the mixture has formed peaks and not flattened out to a level surface. 6. If you have overcooked the filling and it has set hard after cooling, just add some pineapple juice and put back into the microwave and cook on LOW for 1 minute. Give

it a vigorous stir to soften. If it is still too hard, continue to add more juice and cook on LOW setting until the filling is soft but lumpy.

Oreo Chocolate Brownies(adapted from Nigella Lawsons How to Be A Domestic Goddess; makes 16 squares) 185 grams butter 185 grams couverture chocolate 3 eggs 200 grams sugar 112 grams flour about 12 14 Oreo biscuits, chopped roughly 1. Preheat oven to 180C, and grease / line an 8-inch

square baking pan with baking paper or foil. 2. Melt the chocolate and butter in a large saucepan.

Leave aside to cool. 3. In a bowl, beat the eggs with sugar. Add into the

chocolate mixture, and beat well. 4. 5. Fold in flour, then add in Oreo chunks. Bake for about 20-25 mins, or until the surface has

become a pale brown, and a skewer inserted in the middle would come out with moist crumbs. The baking time depends on your preference. At 25 mins, mine were fudgy but the middle pieces were a lil squishy/gooey (NOT runny!). They dry out the longer you store them, so as always, dont overbake.

Hari Raya Edition: Chocolate cornflakes macaroon

I love this hari raya cookie! I can safely say that its always a hot favourite at everybodys house! I remember once we attacked the whole jar of cornflakes macaroons and the host had to refill, AND we shameless finished that too. Its really embarassing how we lacked self-control. Really. Can we call it cookie, when it doesnt look like a cookie? If not, what else? Biscuit? Food stuff then! The best thing about working with egg white and sugar is that clean up is easy. Well, as compared to butter, or anything greasy. Ive always hated cleaning up after baking cupcakes and making frostings. Ingredients: 115 ml egg white 255g chocolate chips (depends on how much you want!) 210g icing sugar

140g Kellogs cornflakes, lightly crushed 1/2 tsp vanilla essence Method: 1. Beat egg white at high speed till soft peaks are formed.

2. Add sugar bit by bit until it dissolves before adding more sugar. 3. Add vanilla essence only when it stiffens.

4. Add chocolate chips and cornflakes and fold.

5. Drop 1 tsp of mixture into small paper cups. 6. Bake for 30 to 45 mins at LOW temperature (some people do it at 160, I do it at 130C.. really depends on your oven) until surface is dried.

Chocolate Peanut Butter Cups

Ingredients

1 (11.5 ounce) package milk chocolate chips, divided 1 cup peanut butter 1/4 teaspoon salt 1/2 cup confectioners' sugar

Directions1. 2.

Trim 12 paper muffin cup liners to half of their height.

Place 1/2 chocolate chips in a microwave safe container. Microwave for 2 minutes, stirring after each minute. Spoon melted chocolate into muffin cups, filling halfway. With a spoon, draw the chocolate up the sides of the cups until evenly coated. Cool in the refrigerator until firm. In a small bowl, mix together peanut butter, confectioners' sugar and salt. divide into the chocolate cups. Melt the remaining chocolate, and spoon over peanut butter. Spread chocolate to edges of cups.3.

Easy OREO Truffles

Ingredients

1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened 2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted

Directions Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1inch in diameter1.

Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.2.

Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.3.