Cream Cheese Frosting

Delicious as this frosting is, it is also a good base for other add-on flavours. Since it is one of the most basic frosting, play around with different ingredients to get a whole new flavored frosting. I usually add a pinch of nutmeg or cinnamon to add some zing. Other great ideas for your cream cheese frosting are adding some mini chocolate chips or orange or lemon zest or liqueur or coffee powder or shredded coconut to it. 


2 sticks of unsalted butter
500g cream cheese
3 3/4 cup sifted castor sugar
1 tsp vanilla extract


Make sure all your ingredients are at room temperature. In a mixing bowl, mix butter and sugar till creamy. Add the cream cheese and mix til fluffy. Finally, add the vanilla extract and mis till the mixture is creamy.


Tip: You can also use whipped cream in place of half of the butter. You will end up with a heavier, thought thoroughly delicious whipped cream cheese frosting.


Since the frosting contains butter and cheese, make sure to refrigerate it. Don't leave it out too long or it will melt. It can be refrigerated in an airtight container and will stay for upto three days.

Caramel Sauce

I have a confession. Making caramel scares me. Caramel is finicky, it goes from perfect to a burnt mess in the blink of eye. But when you nail it, the outcome is extraordinary. Practice makes perfect, and when you do make the perfect caramel sauce, you’ll never have to buy that overly sweet jarred stuff again! 

Caramel is essentially melted sugar and I love it by itself, or sprinkled with sea salt, covered in peanuts, enrobed with nougat…well you get point. 

There are two basic ways to make caramel: the dry method and the wet method. The dry method involves slowly heating sugar until it melts and is deemed as a bit more difficult. The wet method is more common and is what you will find in today’s recipe.
In the wet method, granulated sugar is dissolved in water and then boiled until the water starts to evaporate. As the water escapes, the mixture goes through a series of stages that indicates the ratio of water and sugar.

1 cup sugar
1/4 liquid cup water
1/2 liquid cup heavy cream, heated until warm
2 tablespoons unsalted butter, softened

In a heavy saucepan (at least 5 cup capacity), stir together the sugar, and water until the sugar is completely moistened. Heat, stirring constantly, until the sugar dissolves and the syrup is bubbling. Stop stirring completely and allow it to boil undisturbed until it turns a deep amber. Immediately remove it from the heat and slowly and carefully pour the hot cream into the caramel. It will bubble up furiously.

Use a rubber spatula or wooden spoon to stir the mixture until smooth, scraping up the thicker part that settles on the bottom. If any lumps develop, return the pan to the heat and stir until they dissolve. Stir in the butter. The mixture will be streaky but become uniform after cooling slightly and stirring. Allow the sauce to cool for 3 minutes.

NOTE:

Caramel is HOT! Be careful. For reference- Water boils at 100°C, while the sugar mixture is around 175°C. Also, give your undivided attention to the caramel sauce while you are preparing it.

Keep at room temperature for up to 3 days; refrigerated, about 3 weeks. To reheat, simply place in a microwave safe container and heat for about 45-60 seconds. Stir well.

When you add the heavy cream to the pot of molten sugar, it will bubble violently and steam will escape. Stand back and keep your face away from the pot.

Tip:

Avoid a caramel catastrophe by making sure your heavy bottomed pot is large enough. You do not want this caramel sauce to boil over onto your stove.When you’re done, be sure to soak your pot and tools with hot water to help the cleaning process.

Make sure your stirring utensil is heat proof. I typically use a wooden spoon or a silicone spatula.

Uses for Homemade Caramel Sauce:

-Eat it with a spoon
-Spoon it over your favorite ice cream
-Drizzle it over your favorite baked goods
-Stir it into your morning coffee to create a homemade caramel macchiato
-Use it as a dip

Basic Pie Crust

This recipe makes one pie crust, enough for one tart. If you are making a pie with a top crust as well, double this recipe and form two discs of dough.


1 1/4 cup of all purpose flour (Maida) plus extra for rolling
1/2 teaspoon sugar (make it 1 1/2 tablespoon for a sweet pie)
8 tbsp or 1 stick of unsalted cold butter cut into cubes
3 tbsp ice water


In a bowl sift in flour, salt and sugar. Add the butter to the flour mix. Since the butter is cold, use hands to 'massage' the butter into the flour mixture. Combine till the mixture resembles coarse bread crumbs.


Add ice cold water (without ice!) slowly, about a tablespoon at a time, until the mixture comes together. If you pinch some dough and it holds together, its ready, if not add a little more water and combine. Remove the mixture from the bowl and place on a clean, smooth surface.


Use your hands to press the crumbly dough together and shape into a ball. Work the dough only enough to bring it together. Over kneading the dough will make it tough. Wrap the dough in cling wrap and refrigerate for alteast 1 hour. Make sure the dough sits out of the refrigerator for 5 minutes atleast before rolling out.


To roll the dough, remove from refrigerator and place on a smooth, lightly floured surface. Using a rolling pin, roll out the dough as desired. For a 9-inch pie dish, roll out dough to approximately 12-inch circle to a thickness of about 1/8 of an inch.


Grease the pie dish and place the dough on the dish. Gently press down and guide the dough to take the shape of the dish. Add filling and bake according to recipe.




Tip:
The colder the butter the more flaky the crust. Hence cold is good.
Too much water will make your crust tough, hence keep the water to a minimum.
The dough can last for several months if you freeze it. Just defrost overnight in the refrigerator before using.


Uses for Pie Crust:
- Fill with your favorite meats, veggies and cheese to make a quiche
- Fill with custard and fruits to make a sweet treat
- Experiment with various fillings and let your imagination run wild!