Tuesday, September 27, 2011

Bourke Street Bakery's Pan au chocolate (Bourke街巧克力可颂)


和朋友庆祝40生日。我在他们当中很不幸是个子最小但是年龄最大的一个了。
其实也不是大很多啦!说到这点我每次都要抗议。哈哈。。。女人是很怕老的嘛。
我们4个女人,今年都陆续的庆祝了我们的40大生日。
我比较幸运吧?39和40都有妈妈为我庆生。
明年的41也会在马来西亚,所以也有机会和家人一起过;想到就开心。
没有家人在这里的话,朋友就好比家人般;所以朋友之间有人生日,我们都不会错过。
蛮有意思的聚会,朋友当然感到意外和开心(因为这是个秘密派地)。
我第一次筹办这种午餐聚会,当然也开心咯。
吃得很饱,但是我最喜欢的是甜点还有那个酒,朋友之中有2个不喝,所以我就光明正大的帮忙,呵呵。。。。我是酒鬼呐。

意犹未尽,用之前Bourke Street Bakery's 的可颂食谱做了这个pan au chocolate 即巧克力可颂。
同样的食谱可做24个。
所以若你和我之前一样做了整份的可颂面团,那倒可以把一半的面团拿来做这巧克力可颂。
这样就一箭双雕咯,可以享受两种不同的口味。
这不是一件容易做的工作,所以通常遇到难做的,多工的,我喜欢做多一点。
把其它多余的冷冻起来,要吃的时候再烤一烤,方便多了。

Ingredients:
  • 1 quantity croissant dough (refer here
  • 480g dark chocolate (cut into strips long)
  • egg wash (refer here)
Method:
  1. Take the rested dough from fridge and roll into a rectangle, about 35 x 100cm and about 5mm thick.
  2. Cut the dough into 24 rectangles, about 8x 16cm each. Place the rectangles on trays lined with baking paper and place in refrigerator for 10mins. Remove from refrigerator.
  3. Using 10g of chocolate, place at a line at the narrow end closest to you and fold the dough over to enclose. Using another 10g of chocolate, place another line to sit beside the first and continue rolling the dough to form a log.
  4. Repeat with the remaining pastry pieces and chocolate.
  5. Place the pan au chocolate onto trays at well-spaced interals, seam side down. Cover loosely with damp tea-towel. Set aside in warm room for 1.5 - 2hrs, or until almost doubled in size. Spray the tea-towel with water if it becomes dry.
  6. Preheat oven 240C. Remove the tea-towel, brush the topof pan au chocolate with egg wash and place in preheated oven. Reduce the oven temparature to 190Cand bake for 15mins, or until a deep golden colour. Cool slightly on the tray before serving.
我亲爱的朋友们,有我们几个在,就一定是和吃有关的。听起来好像“酒肉朋友”哦?才不是的,我们也讲“心”的。以上的照片除了2个小妹妹(都穿黑白),我们都是踏上40列车的女人。

Monday, September 26, 2011

Bourke Street Croissant (Bourke街的可颂)

妹妹来电问我为什么失踪了?
哈哈。。。我没有失踪,只是天天都在“无事忙”。
这个星期还蛮多节目的;生活好像很多姿多彩的。
下个星期就是学校假期了;已经告诉孩子们,不要安排任何活动,让我好好在家做“猪”。
他们虽然也有点为难,但是还是很疼爱我这个妈咪的。
这也刚巧遇上我要做一个激光疗,所以有借口休息一下。
上周末终于把我的可颂做了。
面种在冰箱里睡了3天,我才有力气把它们给完工。
因为做了1kg面粉,面团太重,就连我那kenwood chef在搅拌时都觉得吃力,所幸顺利完成。
第一次尝试Bourke Street Bakery 的食谱。觉得非常的压力。
这么好的食谱,我是看了又看,读了又读,不知多少回了,想试又没有勇气。
看见Shirley; Kokken69在她的Bourke Street Bakery's Passion Fruit Meringue Tart中,对这本书(Bourke Street Bakery the ultimate baking companion)这么推荐,而我呢,有书在手却不试试,真有点说不过去。
于是,胆粗粗的就试上了;更了不起的是我没有减半食谱,直接就做了500克牛油和1公斤面粉的量。这不是我的作风。
第一次做的食谱我通常不是减半就是只做1/4。
这应该证明了我对这食谱的信心。
一个没有让人失望的食谱。
当我看到成品时,第一个感想是,人家是开门做生意的,尚且这么慷慨的分享食谱,那么像我们这种学者,真的没必要收藏着什么不可告人的秘诀。
和这些达人比起来,我们还真的是替人擦鞋都不配呢。
之所以这些人能成功,就是他们慷慨,谦虚,好学。
这些都值得我们去模仿的,不是吗?
所以,以后有好食谱,记得分享哦!哈哈。。。我是不是很坏呢?
绕了个大圈子,其实就是在向大家要一些不可公开的好食谱。呵呵。。。
今天我懒得翻译,就直接抄下原版的食谱。有兴趣可以研究研究再动手。


Croissant Recipe:adapted from Bourke Street Bakery cookbook

Ingredients:makes 18 croissants

Croissant pre-ferment:
  • 100g bread flour (chill)
  • 55 ml milk (chill)
  • 5g soft brown sugar (chill)
  • 1/2 teaspoon salt (chill)
  • 5g fresh yeast  (1g instant yeast)
  • 20g unsalted butter, soften
Final dough:
  • 392g bread flour (chill)
  • 550ml milk (chill)
  • 60g soft brown sugar (chill)
  • 15g salt (chill)
  • 35g fresh yeast (8g instant yeast)
  • 500g unsalted butter, for laminating the dough (chill)
Egg wash:
  • 1 egg,100ml milk,a pinch of salt (put all in a bowl and whisk with a fork until well combined. Set aside until needed).
Method:

  1. To make the pre-ferment, mix all ingredients together in a bowl until it becomes a ball. Knead it for about 10 minutes until becomes elastic and smooth. If using electric mixer, using dough hook and mix on low speed for 3 minutes.
  2. Put the pre-ferment in a bowl covered with plastic bag and leave at room temperature for 2 hours to ferment. After, store the pre-ferment in the fridge overnight (this can be kept for few days in the fridge).
  3. To mix the final dough, divide the pre-ferment into 8-10 small pieces, mix it together with all other ingredients, except butter, in a mixing bowl until a dough ball is formed.
  4. Transfer the dough ball to a bench and knead for 10 - 15 minutes (by hand) until the dough become smooth and elastic, and doesn't tear when streched gently. If using electric mixer, using dough hook, mix on low speed for 3 -4 minutes, followed by high speed for another 2 minutes.
  5. Put the dough in a bowl covered with plastic bag or cling wrap and refridgerate for at least 2 hours or overnight.
  6. Before starting the dough laminating (i.e. incorporating butter into the dough) remove the butter from the fridge. Pound the butter with rolling pin between two sheets of baking paper into 20cm flat square (about 1cm thick).
  7. Take the croissant dough out of the fridge, using a ligthly floured rolling pin, roll the dough out into a rectangle about 20 x 40 cm. Place the butter in the centre of the dough and fold th dough over the top. Seal the edges of the dough together to ensure the butter is completely enclosed in the dough.
  8. Gently and carefully roll the dough out into a rectangle, about 20 x 90 cm. Fold the rectangle from one long end by 1/3, so the dough is now 20 x 60cm. Folf the other one long end over the top so that the dough is now 20 x 30cm.
  9. Wrap the dough in a plastic bag and refrigerate for about 20 minutes.
  10. Take the dough out of the fridge and rotate the dough 90 degree so that the dough will be rolled in opposite direction from previous fold. Repeat this folding and resting process twice more.
  11. Once the dough has been rolled n folded 3 times and had a final rest in fridge for 20 mins, it is ready to be pinned and shaped into croissants or used to make pan au raisin, pan au chocolate, danishes or praline twists.
  12. Take the laminated dough out of the fridge and roll it out into a rectangle about 25 x 100cm with 5 -8 mm thick.
  13. Cut the dough into 18 triangles with 9-cm base and 21-cm height. Stack triangle sheets on baking sheet/papers and chill for 10 minutes.
  14. Take the chilled triangles out of the fridge and shape into croissants. Gently stretch it out slightly. Strating from the base and roll up towards the tip, pressing the tip of triangle to make the triangle longer. Pull away two corners at the base and roll it towards the tip to secure.
  15. Place croissants on the tray. Cover loosely with a damp tea-towel. Set aside in a warm room (25-27C)  for 1-2hrs, or until almost doubled in size. Spray the tea towel  with water occasionally if it becomes dry.
  16. Preheat the oven to 240C. Remove tea-towel, brush the top of wach croissant lightly with egg wash and place in the oven. Reduce oven temp to 190C and bake for about 15 mins, or until a deep golden colour. Cool slightly on tray before serving. 

Friday, September 23, 2011

黑芝麻蛋糕卷


今天为了支持孩子学校的运动会,我一整天都在那里“发呆”。
为我这是件苦差,很多时候可以逃避不在学校出现的话,我一定快快躲起来。
就连载送孩子上学,放学,我都是坐在车上等的。
不到不得以的情况,我是很少show face的那种。
在外“流浪”一天,我回到家第一件事就是快快去睡午觉;我真的超级累。
唯一感到安慰的是今天的curry puff 做得很有水准。
每个都炸得美美的,一圈圈的酥皮整齐好看, 不枉我七早八早的起床来炸这些个东西。
还把整间家搞得臭臭的,必须大清洗一番,再把自己从头到脚洗香香了才出门。
到学校后,看见其他家长都是准备一点点而已,我的却是一整箱。
这次惨了!等下卖不完,不是完蛋?这么多,我可不想自己拿回家吃。
还好,这些都白担心了。不一会儿功夫,全部都卖完了,开心哦!
没想到白人也会欣赏我们这小食。
食堂负责人还说,下次可以帮他们再做这个。
我当然愿意,只要情况许可的话。
我想这也是我唯一能够为学校“贡献”的地方了。

虽然有点忙,还是把答应朋友很久了的蛋糕卷给做出来了。
很怕欠人什么的;一直记念在心里,不是滋味。
还是快快做了,算能有个交待。


Wednesday, September 21, 2011

Grapefruit Butter Cake

A tired week for me but am lucky to have a break time and have lunch with my sister yesterday.
Today I managed to prepare 2kg of puff pastry for my croissant and baked a Japanese cotton cheese cake (coffee flavor) for my husband's aunty.
Beside all these, I peeled 2kg of potatoes to make the curry puff fillings and made 40 spiral curry puffs for school fund raising on Friday.
I cant continue after that as I still need to cook my dinner.
Plan to continue the rest of the curry puff tomorrow even though i know Thursday is my busiest day of the week.
I still have a ready water roux and a portion of soaked prunes in fridge waiting for me to make a toast and chocolate prune brownie. 
Haha.... I think i must be crazy. All at a time!
Nevermind, I already make myself free this weekend to have  a hair cut and colour dye.
And next week.... relax and going buffet with friends, nasi lemak gathering at friend's house, morning tea with friends, shopping n much more to go just before the school holiday starts.
Looking forward.........!!!!
Tried out this butter cake from the kitchen Snippets on last Sunday when friends come over for dinner.
Since i only had 1 piece that night, so i baked another one on Monday.
hmm.... now i can have more than 1 piece already.
I modified the recipe by adding in the grapefruit juice and orange liqueur.
A fantastic recipe i can recommend.  Really good. Thanks My Kitchen Snippets for sharing this wonderful recipe.
Oh! Before i forgot, I got an award from Veronica's Kitchen last 2 weeks.  So long dint got award already. Feel so happy and motivated. Thanks Veronica. With the Cherry on Top Award, I'm giving it to the following bloggers. Hope u'll love it as what i did. 
  1. Shirley from kokken69
  2. Helena from Helena's Kitchen
  3. 茄子from 袅袅烘焙香
  4. sze-min from Min's Blog
  5. Sonia from Nasi Lemak Lover
  6. Jessie from Hearty Bakes
  7. Ann from anncoo Journal
  8. 东东from The Kitchen 70's
  9. Angie from 安琪铃的天空 

 Ingredients:
  •  175g butter, 4eggs(separate the yolk and white), 180g fine sugar, 165g self rising flour, 1/4tsp salt, 25ml grapefruits juice, 1tbsp orange liqueur
Method:
  1. Line and greased a 7”  baking pan. Pre-heat the oven 180C.
  2. Sieve flour together with salt and set aside.
  3. Beat butter and half of the sugar until light and fluffy. Add in yolk one at a time. Beat well after adding each one. Then add in juice and mix well.
  4. Fold in the flour in 3 batches. Mix well and set it aside. (I used slow speed to mix the flour in)
  5. In another clean bowl, whisk egg white with the balance of sugar on high speed until soft peaks.
  6. Fold in the egg whites into the butter mixture until well blended. Do not over-do it or the egg whites will deflate.
  7. Pour into the prepared cake pan and bake for 45mins or until a skewer comes out clean when tested.

Saturday, September 17, 2011

Nutella Puff

An easy start up early in the morning.
Just feel like doing something for my hubby n little one.
Actually my mind was stuck up with cake lapis this few days.
Just cant stop myself by thinking how to bake a better one next round.
I know i need to empty n rest my brain may be just for the weekend because i will be really busy for the following week.
The most easier way for me to make or bake something is just take out the frozen pastry and fill it with some fillings.
The failure of this product is almost 0% every try.
That means if u have no time to prapare a dessert for party, or not an expert of dessert, then i will suggest this simple nutella puff to you.
A good recipe, delicious, super fast, no mess... no fuss & Yummy!!!
Now.... I can enjoy my morning tea with someone i love.
Makes 9 pastry pockets:
  • 1sheet of frozen puff pastry
  • 1/2 cup Nutella
  • 1tbsp confectioner sugar (for dusting)
  • ¼ cup of chocolate, melted (for drizzling)
Assembly:
  1. Line baking tray with parchment paper Heat oven to 200C.
  2. Thaw frozen puff pastry according and cut out 9 squares (8cm x 8cm).
  3. Fill a pastry bag or Ziploc bag with Nutella and cut the corner for piping.
  4. Pipe Nutella in the square of pastry. Fold square into a triangle by pulling diagonally opposite corner towards one another. Using a fork, press edges together to seal.
  5. Finish with a brushing of egg wash on top of the pastry.
  6. Bake at 200C for approximately 10-12 minutes or until tops are golden.
  7. Use a small sieve and dust the tops with confectioner sugar and then drizzle melted chocolate to finish.
Recipe refer to: Endless Simmer
 

Friday, September 16, 2011

香兰烤蛋糕 (Kuih Bakar Pandan)

这是我一直想做的马来糕。以前同事常常买给我吃。
好想念这个糕,可惜没有模具。
那天和朋友们午餐时谈起这kuih bakar;
同样是大马人,可是他们都没吃过呐。
难道这不是一种普遍的糕点吗?
今天用了My Kitchen Snippets 的食谱,觉得简单又容易。
最重要是好吃。
啊。。。。!终于解馋了。

材料:
  • 1 杯糖,  2杯面粉,1杯班兰叶汁(6片香兰叶+1杯水,搅打成汁,过滤,备用),3个蛋, 450ml椰浆, 2大匙溶化牛油,盐少许, 数滴青色素, 芝麻适量
做法:
  1. 预热烤箱180度。把烤盘涂上牛油备用。
  2. 把所有材料除油以外,放入搅拌机内,搅打均匀。
  3. 取出面糊,加入溶化牛油拌匀。
  4. 把面糊倒入模内,撒上芝麻,烘烤约45 至1小时。(我用鸡蛋糕小模,只20分钟)。
Ingredients :
  • 1 cup of sugar
  • 2 cups of flour
  • 1 cup of pandan juice (6 pandan leaves + 1 cup of water - blended)
  • 2 1/4 (450ml) cups of coconut milk
  • 3 large eggs
  • 2 tbsp of melted butter
  • pinch of salt
  • few drops of green food coloring
  • 1 tbsp of sesame seeds (optional)
Method:
  1. Pre-heat oven to 180C and greased a baking pan ( I used bahulu mould)
  2. Mix all the above ingredients except oil and sesame seeds until well combined. (I put in blender to mix).
  3. Add in oil and mix well.
  4. Pour mixture into baking pan and sprinkle with some sesame seeds and bake until golden brown or skewer comes out clean when tested. It should take an hour.
  5. Cool it down before cutting.

Wednesday, September 14, 2011

香兰千层蛋糕(Pandan Kek Lapis )

这是我第一次挑战自己做这个有点难度的cake lapis.
一直都没做是因为考虑到蛋,糖和牛油的成份都非常的高,不宜多吃。
当然最重要的是我的烤炉没有上下火的功能,所以只好作罢。
但是这个蛋糕在我家是非常受欢迎的,尝试做这蛋糕一直是我的梦想。
今天总算了了我的“瘾”。
印尼朋友回国也偶尔会为我们带上一盒。而且是住家烘烤的,非常好吃。
前几个月到印尼时,还特地问了当地人如何买到上好的住家lapis lengit.
当然还没回澳洲前,已经在酒店被我儿子通杀完了。
放学回家的儿子,看见桌面上的蛋糕,当然开心咯。
我也为自己虽然没有上下火功能的烤箱,也敢敢学人做这蛋糕的这勇气鼓掌。
哈哈。。。那里来的山藩嘛??? 总是不依食谱行事。
所以,今天的成功可能是凑巧哦。
奉劝大家还是乖乖的跟着食谱做,不要学我哈,失败率蛮高的,不好搞笑,10多粒蛋和牛油的命运就掌握在你手中了。
食谱请参考这里

Monday, September 12, 2011

印尼蒸鸡蛋糕 (Steam Kuih Bolu)


这是上星期五做的蒸蛋糕。迟直今日才放上来.

和平日不一样的是,这鸡蛋糕是用马来方式做的,所以糖份有点偏高,而且用了乳化剂。

如果你对印尼的糕点有兴趣和研究,那也不难发现,这就是他们的Kuih Bolu.

Bolu 在印尼其实指的是蛋糕。所以他们一般都叫bolu kukus.

和我们的传统式蒸鸡蛋糕有点不一样。

觉得这种鸡蛋糕比较像海绵蛋糕,比较软,这可能是加了乳化剂的关系。

只能说各有千秋。两个我都喜欢。


Ingredients:


  • 120g eggs (2 eggs), 200g caster sugar

  • 125g low protein flour, 25g corn flour

  • 90g fresh milk

  • 1/8tbsp ovalet

  • 1/2 tsp vanilla essence

  • 1tsp mocha paste

Method:


  1. Heat the steamer with high heat.

  2. With high speed, cream eggs, sugar and ovalet until thick and fluffy.

  3. Add flour and milk alternately and continue to whisk in low speed until well blended.

  4. take 1/3 of batter and mix in mocha paste. Set aside.

  5. Add the vanilla into the balance of white batter, stir well and set aside.

  6. Fill the cups with white batter then mocha batter alternately until it came almost up to the rim.

  7. Steam the cakes in steamer for 10 minutes. Do not open the steamer's lid before the cakes are done. Give extra space between the molds when steaming the cakes as these cakes need a lot of steams to perfectly rise and crack in the middle.

  8. After 15 minutes, take the cakes out from the steamer. Let them cool down for a while before releasing them from the molds.

材料:




  • 120克 鸡蛋, 200克 幼糖, 1/8茶匙乳化剂


  • 125克 低粉, 25克 粟粉


  • 90克 鲜奶


  • 1/2茶匙 香草精, 1茶匙浓缩咖啡精

做法:




  1. 将蛋,糖和乳化剂打至松发。


  2. 交替性加入过筛的粉料和鲜奶,搅拌匀。


  3. 把1/3 的面糊加入浓缩咖啡精,搅拌均匀备用。


  4. 把剩余的面糊加入香草精拌匀,备用。


  5. 把白面糊勺入小杯子,再加入少许咖啡面糊,重复白面糊,咖啡面糊,直到8分满。


  6. 大火蒸15分钟即可.

Sunday, September 11, 2011

芋头酥,榴莲冰皮月饼 (Flaky Yam Swril Mooncake & Durian Snow Skin Mooncake)

日子真的过得好快,中秋又来临了。
今年并没有做很多的月饼,原因很简单,因为家里没有人喜欢吃月饼。
每次做都是送给朋友们,也不知道他们到底喜不喜欢。
之前做了一次上海月饼,香兰莲蓉鱼松酥冰皮月饼,都拿去给朋友们。
所以打算停工不做了。
可是想到一直在叨念着芋头酥的大姨,就又勤劳的动起手了。
也好,赶在最后一刻把它给做了,顺便留几个给自己;
明天也好叫几个朋友来家里过节,开心开心。
反正也动手了,就多做几个榴莲冰皮月饼应节吧!
用了kokken69的食谱做这冰皮榴莲月饼。
这还是头一回做榴莲月饼呢。
这为我是件难事。那榴莲馅好粘手。
幸好穿了手套,不然我的双手肯定臭死了。
我看,这是第一次,也是 最后一次了,怕怕!
在这里也祝贺大家,中秋快乐,阖家团圆 (我。。。。想爸爸妈妈了)。
希望他们吃着我送回去的荣华月饼时,也会想着我。
我会参与Happy Home Baking 的 Aspiring Bakers #11: Mid-Autumn Treats (September 2011).

Thursday, September 8, 2011

长颈鹿花纹蛋糕卷 (zebra swiss roll)

上星期到妹妹家吃晚饭;想来想去,最终决定做个蛋糕卷。
而且是提起很大的勇气,尝试了茄子的长颈鹿花纹蛋糕卷。
临时临急,没有打印图案,就这样敢敢的在烤盘上随画。
女儿在一边指手画脚的,还好画出来的图样,也似模似样的。
我虽然不是蛋糕卷的高手,但是还好朋友们都非常喜欢我做的蛋糕卷。
所以它常常是我的送礼佳品。
现在又学会了做些新鲜的图案,更是高兴非常。
如果你也有兴趣学做,可以参考茄子的食谱
当晚在妹妹家,和姑姑一起,我们有个愉快的聚餐。
明天姑姑要回家咯,我又要回归我一个人的生活。很显叻!
欢乐的时光总是过得非常快,不知不觉就这样和姑姑过了3个星期。
天天有她相伴,喝咖啡有人相陪,谈天说地。
驾车有人在一旁喋喋不休,家务有人分担,烘焙有人相助。。。。
真的不舍得她就这样让她回家。
但是我也明白她挂念着家里的3个儿子,媳妇和刚满月的孙。
当然更担心被烧水烫到手而不能煮饭的啊嬷。
所以离去是必然的,我们年尾再见吧!


我们当晚的大厨。偷师的时刻 好一道香喷喷的黑胡椒螃蟹妹妹的okashi nutty tartlets,我老公赞不绝口。michelle 帮忙装饰妹妹做的pavlova. 这也是一道好好吃的甜点。女儿一个人吃了3片哦!

Sunday, September 4, 2011

Oreo Cheesecake

好些天没上食谱咯!乘今天还不是太累,就坐下来上个简单的乳酪蛋糕吧!这是妹妹试过dailydelicious的食谱后,介绍给我的。妹夫对这蛋糕是赞不绝口。还对我说,他一面吃一面流泪,因为太好吃而且太不舍得吃,因为妹妹只做了一小个。他是很夸张的那种,但是我能感觉到他是真的很喜欢。他还给妹妹打了个:11 out of 10 marks.可以想像他的满意程度。既然我欠儿子一个oreo cheese cake 那就决定用这食谱吧!我自己不太喜欢乳酪蛋糕,但是偶尔也愿意给儿子做的,看他几乎是一个人吃完整个蛋糕,我只能说个服字。看来,下一个聚餐,我还要再做一个。反正也不难做,最重要是很多人都会喜欢它。原食谱请参考这里:dailydelicious ~ oreo cheesecake (我做了一些更改)

Crust: 10 Oreo cookies, 40g Butter (melted)


Filling: 150g Cream cheese, 75g Sour cream, 60g Sugar, Lemon juice from half of the lemon, 5g Gelatin,10ml Kirsch, 225ml Whipping cream, 4 Oreo cookies (take the filling out n blend till fine crumbs)


Decoration: Whipped cream, Mini Oreo


Method:



  1. Take the filling out of the cookies. Crush the cookies. Pour the melted butter into the cookies crumb, mix to combine, then press into 7" cake pan with removable bottom or cake ring. Refrigerate until require.

  2. Put gelatin powder in 10ml warm water stand for a few minutes until dissolved. Pour the Kirsch into the gelatin bowl and mix well.

  3. Beat the cream cheese until soft (you can make the cream cheese soft and smooth by placing the bowl over the warm water). Pour the sour cream in beat to combine, follow by sugar, lemon juice, and gelatin mixture beat to combine.

  4. Gently fold in the oreo crumbs.

  5. Whip the cream until soft peaks, mix the cream into the cream cheese mixture fold to combine.

  6. Pour the batter into the pan. Refrigerate until firm (about 12 hours), take out of the pan and decorate with whipped cream and mini Oreo.

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