I study Medicine, I cook, I photograph, I eat.
And I do it in that order
Contact: pmmsony@gmail.com
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Making Hot Chocolate
Last night I had a dream of Liz Hurley wanting to teach me how to make something called “Lava Butter”. I have no idea what that is, why I had said dream, or why that specific celebrity was in it, but the dream didn’t end well; she turned into this fat dude who turned out to be a crook who chased me out into free-falling off a plane.
I woke up feeling disoriented and realizing that it’s Valentine’s day. And I know I haven’t posted anything leading up to today, so I made the one thing that anyone can do in an urgent need for decadence - hot chocolate. Thick, rich, Polar Express inspired hot chocolate, to be exact. Perfect if you’re staying in during the nippy winter night.
Happy Valentine’s day to my readers, and I’ll leave you with an excerpt of Shakespeare’s sonnet for the lovebirds out there:
” Love is not love, which alters when it alteration finds,
It is an ever fixed mark, that looks on tempest and is never shaken;
Love alters not with his brief hours and weeks,
but bears it out, even to the edge of doom. “
- William Shakespeare, Sonnet 116.
HOT CHOCOLATE (adapted from Honey+Fitz):
[ 2 cups milk + 1/4 cup heavy cream + 1/4 cup condensed milk + 1/4 cup bittersweet chocolate chips or dark chocolate bar + 1/8 cup milk chocolate chips or bar + 1/2 teaspoon vanilla extract + 1/4 teaspoon salt ] OPTIONAL: Marshmallow or whipped cream + chocolate shavings for topping.
Put all the ingredients except for the topping in a large pot over low heat, stirring regularly for 15-20 minutes until chocolate is fully melted and incorporated with other ingredients.
If not smooth enough, you can run it through a sieve before storing it inside a thermos before serving.
Top with whipped cream or marshmallow and chocolate shavings before serving.
Enjoy!
Making No-Churn Chocolate Ice Cream
For this year, as opposed to making a long, long list of resolutions that will not live past the following month, I’ve decided to recount the last twenty-two years of my life and come up with five lessons that I’ve learned.
One, is that to change is a choice. Stop chanting the mantra “this year will be different” with the hope of instantly getting what you want, if you aren’t prepared to make better choices and act upon it. Start small. Like the yellowing of a leaf, change doesn’t have to be drastic. And remember that it is not always tangible, that sometimes the measure of change goes beyond just the physical.
Two, is to learn to forgive your loved ones. The robust man who once propped you up on his shoulders may now be balding and forgetting to call on your birthday. Don’t roll your eyes and scoff when the woman offers to pick out a dress for you, for she once sang and rocked you into sleep. Don’t ignore calls from the boy who showered you with flowers and gifts on your first Valentine’s together. He is as busy with school as you are. The little girl who used to hold your hand while crossing the street is now pacing about in her room studying for her exam. Take over her dish-washing duty tonight. Focus on the little things they do, how they made you feel at their best, and you’ll learn that forgiveness, whether it comes from or given to you, is beautiful.
Three, is to respect yourself. Know that respecting yourself doesn’t mean to only acknowledge accomplishments you’ve achieved. It also means to look after yourself, because this is it. One body, one mind and it’s all yours for the taking. Fill it with nutrients, enrich it, keep it away from harm. It is no one’s responsibility but yours.
Four, is to rise to the occasion. Give it your all and should you meet a dead end, retrace your steps to find safe ground, then try again. Remember, many of life’s failures are people who did not realize how close they were to success when they gave up.
Five, is to allow yourself to be happy. Being happy doesn’t mean neglecting responsibilities. You should not feel guilty for being happy, because it is one of life’s greatest blessings. Try to do things that will make you smile. It could be taking that course you’ve always wanted to do, or it could be something as simple as having an extra scoop of ice cream for dessert.
NO-CHURN CHOCOLATE ICE CREAM (recipe by Cenk of Cafe Fernando)
[ 1 can (14-ounce/400 grams) sweetened condensed milk + 3/4 cup whole milk + 3/4 cup heavy cream + 6 ounces (170 grams) bittersweet chocolate, chopped finely + 1/4 cup cocoa powder + 1/2 teaspoon instant espresso powder (or two tablespoons freshly-brewed espresso) + 1 teaspoon vanilla extract + A pinch of fine sea salt + 5 teaspoons cornstarch + 2 tablespoons water ]
In a heavy-bottomed large pan, whisk sweetened condensed milk, whole milk and heavy cream until combined. Set the pan over medium-high heat and bring to a boil.
Take off heat and add the finely-chopped chocolate, cocoa powder, instant espresso powder, vanilla extract and salt. Whisk until the chocolate melts and the cocoa powder is completely dissolved.
Mix cornstarch and cold water in a bowl with a fork until completely dissolved, and add to the ice cream base. Whisk until combined.
Place the pan over medium-high heat and cook, whisking constantly, scraping the sides and the bottom of the pan to prevent burning, until thickened, for 8-10 minutes.
Transfer to a heatproof bowl and set aside, uncovered, to cool for half an hour. Don’t worry if a skin forms on top. When the bowl is cool enough to handle, cover with plastic wrap and chill thoroughly (preferably overnight) in the refrigerator.
Before transferring the chilled ice cream to the freezer, stir or whisk to dissolve the skin on top and scrape into a container.
Cover with plastic, this time pressing the wrap against the ice cream to create an airtight seal.
Put the lid on (or cover with an additional layer of plastic wrap) and freeze until firm enough to scoop.
Enjoy!
Making Devil’s Food Doughnuts
Thanks for playing along, guys! Those who guessed cake, technically you’re not wrong. To Maakogo who guessed Devil’s Food Cake, here’s one for you, because it is exactly that in doughnut form. To Logician Magician who said
“Chocolate cake with a coffee to bring out the taste of the chocolate with a ganache?”
Hats off to you Sir. I’d offer you one but you probably don’t have much of a sweet tooth. And a sweet tooth is definitely needed to enjoy these. I made them for the Sister’s friend’s birthday whose list of indulgences happens to include hefty amounts of sugar, chocolate and pasta. It’s less of a hassle than a whole cake and it’s a lot easier to share.
DEVIL’S FOOD DOUGHNUTS
CHOCOLATE DOUGHNUTS (recipe from LA Times)
[ 4 ounces bittersweet chocolate + 3 tablespoons butter + 3 cups (12.75 ounces) flour + 2 teaspoons baking powder + 1/2 teaspoon baking soda + 1/2 teaspoon salt + 2/3 cup unsweetened cocoa + 2 eggs + 2 egg yolks + 1/2 cup sugar + 1/2 cup sour cream + 1 1/2 teaspoons vanilla + 1/2 cup strong coffee, cooled + Canola oil for frying ]
In a glass bowl or measuring cup, combine the bittersweet chocolate and butter. Microwave, stirring every 30 seconds or so, until the chocolate and butter have melted and are combined. Set aside.
In a large bowl, sift together the flour, baking powder, baking soda, salt and cocoa. Set aside.
In the bowl of a stand mixer, or in a large bowl using a hand mixer, beat together the eggs, egg yolks and sugar until lightened in color, 2 to 3 minutes.
Beat in the sour cream, vanilla and melted chocolate.
Gently beat half of the flour mixture, a spoonful at a time, into the egg mixture, then beat in the coffee. Continue to beat in the rest of the flour mixture, a spoonful at a time, until all of the ingredients are combined and a sticky dough is formed.
On a well-floured surface, roll the dough into a round just over one-half inch in thickness. Using a doughnut cutter, or 2 biscuit cutters (a larger one measuring 3 to 3 1/2 inches in diameter, and a smaller one measuring about 1 inch in diameter), cut the dough into doughnuts, spacing the doughnuts as close as possible.
Collect the scraps and roll out to form another batch of doughnuts (note that this batch may be a little tougher than the first as the dough has been worked).
Fill a deep fryer with oil, or fill a large pot to a depth of at least 3 inches, and heat to a temperature of 350 degrees.
Gently place the doughnuts in the fryer, being careful not to crowd. Fry the doughnuts on each side until puffed and golden, about 4 minutes, flipping every 30 seconds or so.
Drain the doughnuts on a rack and cool slightly.
GANACHE FROSTING:
[ 10 ounces bittersweet or semisweet chocolate, coarsely chopped + ½ cup water (or cream) + ¾ cup (1½ sticks) unsalted butter ]
Melt the chopped chocolate with the water (or cream) in a heatproof bowl set over a pan of barely simmering water, stirring occasionally until melted.
Remove the bowl from the pan of water.
Cut the butter into small pieces and whisk them into the chocolate until completely melted and the ganache is smooth.
Cool until spreadable, which may take about 1-2 hours at room temperature (I actually just put it in the fridge to speed up the process)
Frost doughnut as desired.
Enjoy!
Making Milo Dinosaur
First of all let me just apologize for being such a flake; I said I wasn’t going to do a post this weekend but hey, old habits die hard. And I just happen to be on a “two-post on the weekend” habit. And so when the cooking monkey was screeching in my ear, I knew I had to make something - ergo this. This was made during my 30 minute study break and it is every bit as good as it looks. I’m not really sure as to how the name Milo Dinosaur (a cup of Milo with an extra spoonful of powdered undissolved Milo added to it) came about, but I do know that there’s also something called Milo Godzilla, which is a cup of Milo with ice cream and/or topped with whipped cream; it’s just too bad that I didn’t have neither ice cream nor whipped cream on hand or I would’ve made some godzilla instead.
If you’ve never heard of Milo then you’re seriously missing out. I used to secretly sneak spoonfuls of it into my mouth when I was a kid, and haven’t had it since. Today was the first time in about a decade plus that I’m having it, and boy is it as good (if not better) as I remembered.
MILO DINOSAUR:
[ 4-5 tablespoons of Milo powder plus 2-3 tablespoons extra + 1 teaspoon cocoa powder + sugar to your taste + 2 tablespoons hot water + 1/2 to 3/4 cup cold water; can be substituted with cold milk + crushed ice ] OPTIONAL: Condensed milk or creamer to your taste.
Dissolve the 4-5 tablespoon Milo powder, cocoa powder and sugar (and condensed milk, if using) in the hot water to make a paste.
Add enough cold water (or cold milk) until it is chocolatey enough to your liking.
Fill your glass with some crushed ice.
Pour the Milo mixture.
Remember that extra heap of Milo powder?
Now it’s time to sprinkle a heaping tablespoon or two (or three!) on top of the cold Milo.
And slurp.
Don’t worry, you’re pardoned.
MILO DINOSAUR:
[ 4-5 tablespoons of Milo powder plus 2-3 tablespoons extra + 1 teaspoon cocoa powder + sugar to your taste + 2 tablespoons hot water + 1/2 to 3/4 cup cold water; can be substituted with cold milk + crushed ice ] OPTIONAL: Condensed milk or creamer, to taste.
- Dissolve the 4-5 tablespoon Milo powder, cocoa powder and sugar (and condensed milk, if using) in the hot water to make a paste.
- Add enough cold water (or cold milk) until it is chocolatey enough to your liking.
- Fill your glass with some crushed ice.
- Pour the Milo mixture.
- Sprinkle a heaping tablespoon or two (or three!) on top of the cold Milo.
Enjoy!
Making Banana-Chocolate-Cheese Stuffed Pretzels
My entry for the Tumblr Food Challenge.
I took a glance at my schedule last night and saw that I only have a 7-9 seminar and nothing for the rest of the day. I should really have used the time to study for my block exam (which is in 8 days) but I had to go play landlord and hustle rent money and that threw off the dynamics of studying and so I thought I might as well make these and scratch it off of my to-do-list *takes a deep breath*. Ironically, this was not what I had planned to make for the challenge at all. I’d planned (and bought the ingredients) to make a Chocolate Charlotte Royale filled with Banana Bavarian Cream. Highly pretentious - trust me, I know. But I might make that during the weekend just to see how it would end up. For now, let’s just marvel over the fact that I just made a piece of crusty pretzel stuffed with a combination of sweet banana, slightly bitter chocolate paste and salty,tangy cheddar. If I ever open a bakery in this (or another) life or the next , this will definitely be on the menu. So if you should ever stumble to said fantasy shop, then do ask for these with a side of melted butter.
Soft Pretzel: (Dough Recipe from Food Mayhem. I made 1/2 the recipe)
[1 1/4 cup warm water (110 degrees F) + 1/2 cup + 1 teaspoon white sugar, divided + 4 teaspoons active dry yeast + 4 1/2 cups all purpose flour, divided + 1 teaspoon kosher salt + 1/2 teaspoon table salt + 1 tablespoon vegetable oil + 4 tablespoon butter, melted (for brushing)]
In a small bowl combine warm water, 1 teaspoon of white sugar, and yeast.
Let stand for 10 minutes or until creamy and frothy.
Put 3 1/2 cups flour, 1/2 cup sugar, and both salts in the bowl of your stand mixer. Mix with the paddle attachment for a few seconds.
Add vegetable oil and yeast mixture and just mix until moistened.
Switch to dough hook and knead on low for 5 minutes. Add in the remaining cup of flour while dough is kneading. You can add up to 2 tablespoons of water if dough looks dry.
When dough is done kneading, place in a large oiled bowl. Cover with plastic wrap and let it rise till doubled in size, about an hour.
While you’re waiting for the dough to rise, prepare the filling.
Filling:
[2 ripe but firm bananas + 1/2 cup grated cheddar cheese + Chocolate Paste (recipe below)] OR you could swap the grated cheese & chocolate paste with long sticks of cheese and shards of chocolate - it’ll be much easier to handle. I don’t know why I didn’t think of that when I did this)
- Chocolate Paste (recipe and pictures from my previous post - Baked Banana Wontons):
[3/4 cup cocoa powder + 1/4 cup soy milk (or milk. Or even just plain water) + 1/4 cup icing sugar]
Combine the cocoa powder and icing sugar in a bowl.
Add in the soy milk 2 tablespoons at a time, mixing all the while until it reaches the consistency of a chocolate spread. Add more soy milk if the paste is still too thick. Set aside.
Put the chocolate paste inside ziploc or piping bag. Cut the tip before using.
Cut the banana into thin strips and set the fillings aside.
Preheat oven 450 degrees F, 30 minutes before you are baking. Spray a baking sheet with non-stick spray.
When dough has risen, turn it out onto a floured surface and divide into 12 (6 in my case) equal pieces. Roll each piece into a rope, roughly 1/2″ diameter.
**From this point on we will deviate from the good ol’ pretzel recipe.
You will now take each rope and roll it flat with a rolling pin to make a rough 3cmx25cm rectangle.
Lay 2-3 slices of banana on one side of the rectangle
Squeeze a line (or 2. Or 3) of chocolate paste on top of the banana slices.
** The amount of chocolate paste you put in is a compromise between the amount you want and the amount that could fit inside the pretzels without leaking out. Be clever with it and eyeball the right amount. I had trouble fitting 3 lines of squeezes so use that as a guide of sorts.
Sprinkle the grated cheese on top.
Pull and fold the other side of the rectangle over the filling and seal the edge tightly.
Proceed with shaping the stuffed rope to a normal pretzel.
After all pretzels are shaped, dip them into the boiling solution for 10-15 seconds. Place on baking sheet and brush with melted butter.
- Boiling Solution:
[1/2 cup baking soda + 4 cups hot water]
Dissolve baking soda in hot water.
Bake the pretzels for 8 minutes, or until golden brown.
** To ensure maximum crustiness, I baked these in the middle rack and put a tray of boiling water in the rack under it.
Serve while still warm.
Enjoy!
**Cook’s Note:
- Instead of chocolate paste and grated cheese, I’d recommend using splinters/tiny bars of chocolate and sticks of cheese instead - simple reason: they can be fitted inside the dough easier without leaking out.
- Be sure to leave gaps in between the banana slices or else you won’t be able to twist the pretzels into shape.
Making Devil’s Food Cake
Here’s the devil’s food cake, as promised. I’ve never been too keen on making cakes because I always mess them up, and this time was no exception. I was chasing daylight and didn’t cool the cakes enough before turning them out of their tins, resulting in a nice large crack on one of them. Luckily the frosting saved the day, as it will for you other novice bakers out there. So don’t worry and pile it on; swirl it or smooth it and it will conceal any and all flaws (with the 1 1/2 sticks of butter in it, you really can’t expect anything less).
I probably should’ve picked a recipe that’s less hefty to inaugurate the new calorie count “feature”. In any case, I’d like to share with you the cause for this celebration:
OSCE marks are out. A bit disappointed at the one for station 2 (90.9% marks for VCT for HIV patients - I thought I did better. Ah well, it’s a pass), but other than that I’m pretty chuffed to bits. So enjoy this, share it to lessen the guilt and try not to hate me or the anon who requested the calorie count.
DEVIL’S FOOD CAKE (recipe by David Lebovitz) :
[ 9 tablespoons cocoa powder + 1 1/2 cup cake flour (or all purpose flour, sifted) + 1/2 teaspoon salt + 1 teaspoon baking soda + 1/4 teaspoon baking powder + 1 stick (1/2 cup) unsalted butter + 1 1/2 cup granulated sugar + 2 large eggs + 1/2 cup strong coffee + 1/2 cup milk ]
Adjust the oven rack to the center of the oven and preheat the oven to 350 degrees.
Butter two 9″ x 2″ cake pans and line the bottoms with circles of parchment paper.
Sift together the cocoa powder, cake flour, salt, baking soda, and baking powder in a bowl.
In the bowl of a standing electric mixer, or by hand, beat together the butter and sugar about 5 minutes until smooth and creamy.
Add the eggs one at a time until fully incorporated. (If using a standing electric mixer, stop the mixer as necessary to scrape down the sides to be sure everything is getting mixed in.)
Mix together the coffee and milk.
Stir half of the dry ingredients into the butter mixture, then add the coffee and milk. Finally stir in the other half of the dry ingredients.
Divide the batter into the two prepared cake pans and bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
Meanwhile, make the ganache frosting:
GANACHE FROSTING:
[ 10 ounces bittersweet or semisweet chocolate, coarsely chopped + ½ cup water (or cream) + ¾ cup (1½ sticks) unsalted butter ]
Melt the chopped chocolate with the water (or cream) in a heatproof bowl set over a pan of barely simmering water, stirring occasionally until melted.
Remove the bowl from the pan of water.
Cut the butter into small pieces and whisk them into the chocolate until completely melted and the ganache is smooth.
Cool until spreadable, which may take about 1-2 hours at room temperature (I actually just put it in the fridge to speed up the process)
Meanwhile, check on the cake:
When the cakes are done, take it out of the oven and cool completely before turning them out of their tins.
TO FROST THE CAKE:
Tilt one cake out of the pan, remove the parchment paper from the bottom and invert it back onto a cake plate.
Spread a good-sized layer of icing over the top.
Top with the second cake layer and spread the top and sides with the remaining icing as decoratively as you want.
Enjoy!
Estimated Nutritional Information:
9-inch diameter cake, serves approx. 10
Per Serving:
Total Calories: 485 Kcal
Fat: 16g (5g saturated)
Cholesterol: 31mg
Protein: 4g
