tag:blogger.com,1999:blog-95638652024-03-16T10:05:51.159+08:00Kitchen SamuraiWhere there's smoke, there's toast.Christy Amularhttp://www.blogger.com/profile/14403312758174743447noreply@blogger.comBlogger76125tag:blogger.com,1999:blog-9563865.post-53124014403372924252021-02-10T14:15:00.019+08:002021-02-11T14:22:16.340+08:00Tteokbokki 떡볶이 (Spicy rice cakes)<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCELLpOZZN8JTQUL3boedCL_diOyWPm3KXvmkMrqIPOeuj894DkMeadV7_c4HkVOl0YjRjhyphenhyphenvL8yu_DHmc8J2fF2sdBE7zpyIhJ0Ma-GUQJkpQE5uusnp7TR3bce7yQ7ivhSVyGA/s2048/9EAE386F-B217-43BF-BD59-C9586317C36F.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCELLpOZZN8JTQUL3boedCL_diOyWPm3KXvmkMrqIPOeuj894DkMeadV7_c4HkVOl0YjRjhyphenhyphenvL8yu_DHmc8J2fF2sdBE7zpyIhJ0Ma-GUQJkpQE5uusnp7TR3bce7yQ7ivhSVyGA/w480-h640/9EAE386F-B217-43BF-BD59-C9586317C36F.jpeg" width="480" /></a></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Tteokbokki or spicy rice cakes is a ubiquitous street food fare in Korea. Food trucks manned by busy <i>ahjummas</i> are usually seen in busy street corners serving this piping hot, chewy snack food usually in the late afternoon or evening. People coming home from work would stop by for <i>odeng </i>and<i> tteokboki, </i>two of the most popular snacks best best chowed down with cold soda or soju shots. </div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Here's what you can see on Seoul streets at night:</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvlzk5Z6TZ2cI9CeMcGyGEv6usrn3PUXVd9kyVFRNToF4ZRo-EXBvexEmPsr0-w2iZtG7fACY2dB6Boa1rOcw9Ojctt_GDyiJROgydhgFQyEHQs52E8KZtyb9wtKLgksgiI58SLw/s2048/p_20170406_195740_optimized.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1152" data-original-width="2048" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvlzk5Z6TZ2cI9CeMcGyGEv6usrn3PUXVd9kyVFRNToF4ZRo-EXBvexEmPsr0-w2iZtG7fACY2dB6Boa1rOcw9Ojctt_GDyiJROgydhgFQyEHQs52E8KZtyb9wtKLgksgiI58SLw/w400-h225/p_20170406_195740_optimized.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><br />Seoul Tteokbokki ahjumma serves freshly made tteokbokki for 3,000 won. The sauce is too hot for me though! I end up with flaming lips afterwards!<br /><br /></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3ATIF_DB47aPD0zDMo21WzsrY37RWoOukiCrKWCarDobbEZUZLZMQSYWcJ6B_yWEZUODfHkPheCV67QGf8980mVL7Gq4PEi2abDm3EmOyC3zdcwFQ6fT0nqTPWV1bq-AivvFyOQ/s2048/P_20170406_195733.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1152" data-original-width="2048" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3ATIF_DB47aPD0zDMo21WzsrY37RWoOukiCrKWCarDobbEZUZLZMQSYWcJ6B_yWEZUODfHkPheCV67QGf8980mVL7Gq4PEi2abDm3EmOyC3zdcwFQ6fT0nqTPWV1bq-AivvFyOQ/w400-h225/P_20170406_195733.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Sweet potato twigim, sundae (blood sausage), korean veggie pancakes..yum!<br /><br /></td></tr></tbody></table><div class="separator" style="clear: both; text-align: justify;">Here in the homefront, Korea's most popular street food is simple to make and requires ingredients readily available at your local Korean grocery. Let’s go make some Tteokbokki!</div><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVfUH5_Han8J3Rwa8D7t-PA3I7G08CLLur8Ha6b74Rtyzbbvay1RepS5Bid8WwqMwzw-_6UrkozpTGK1hqAOtuShalejG4IzdpyV-NMQiK0wvanicNTfAAQ0ceR0Tb1GeRH0IRNw/s2048/07B146D4-1D61-40AE-B0FD-E3444FFC7C4E.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVfUH5_Han8J3Rwa8D7t-PA3I7G08CLLur8Ha6b74Rtyzbbvay1RepS5Bid8WwqMwzw-_6UrkozpTGK1hqAOtuShalejG4IzdpyV-NMQiK0wvanicNTfAAQ0ceR0Tb1GeRH0IRNw/w480-h640/07B146D4-1D61-40AE-B0FD-E3444FFC7C4E.jpeg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b>TTEOKBOKKI (SPICY RICE CAKE) RECIPE</b></div><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><div class="separator" style="clear: both; text-align: center;"><b>Ingredients:</b></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">350 grams Korean rice cakes (tteokmyeon)</div><div class="separator" style="clear: both; text-align: center;">150 grams fish cakes cut in bite sized squares</div><div class="separator" style="clear: both; text-align: center;">2 1/2 cups anchovy stock (1 tsp Dasida achovy powder in 2 1/2 cups water)</div><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><div class="separator" style="clear: both; text-align: center;"><b>Gochujang sauce:</b></div><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><div class="separator" style="clear: both; text-align: center;">3 tbsps gochujang paste</div><div class="separator" style="clear: both; text-align: center;">1.5 tbsp sugar</div><div class="separator" style="clear: both; text-align: center;">1 tbsp soy sauce</div><div class="separator" style="clear: both; text-align: center;">1 tbsp minced garlic</div><div class="separator" style="clear: both; text-align: center;">60 grams thinly sliced onions</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b>Garnish:</b></div><div class="separator" style="clear: both; text-align: center;">Finely chopped green onions</div><div class="separator" style="clear: both; text-align: center;">1 tbsp sesame oil</div><div class="separator" style="clear: both; text-align: center;">1 tbsp toasted seasame seeds</div><div class="separator" style="clear: both; text-align: center;">3 hardboiled eggs</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b>How to make:</b></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;">1. Soak rice cake noodles for 10-15 minutes. Boil anchovy stock. Add gochujang sauce. Add rice and fish cakes and thinly sliced onions. Boil for 5 minutes until rice cakes are soft and chewy. Simmer for additional 3-5 minutes until sauce thickens.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;">2. Add sesame oil and mix thoroughly. Add finely chopped green onions and add a sprinkle of toasted sesame seeds. Top with hardboiled eggs.</div><p></p>Christy Amularhttp://www.blogger.com/profile/14403312758174743447noreply@blogger.com0tag:blogger.com,1999:blog-9563865.post-82758347231110772222021-02-07T10:28:00.005+08:002021-02-07T10:29:21.680+08:00Homemade Green Tea Latte<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnGG7SP56LQwWDt4yJi-Hpxfy_el7-OqTRYaoLovikBBjNcLW5gn_vWcHh6r0thjqYq5jloFawWWYpbd8l3aPLGxdabhaq6kIFX5SM8TD2xeVzHc-pEVPwjMBP8h_drDzddqj4QQ/s2048/img_1843-2_optimized.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnGG7SP56LQwWDt4yJi-Hpxfy_el7-OqTRYaoLovikBBjNcLW5gn_vWcHh6r0thjqYq5jloFawWWYpbd8l3aPLGxdabhaq6kIFX5SM8TD2xeVzHc-pEVPwjMBP8h_drDzddqj4QQ/w480-h640/img_1843-2_optimized.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrtvtnwVJLzNKBRLN8-NahGthAMkzqkotVqTSTqfuIBylxqtRuRtqkpC98pCEcVUeNASaNC9l8SWwDhDcX3ZsmoWcWW3h8BS18A5OR_f_I7hfrv7gR5cIHhpcOFxdXbHFCBAPL7A/s1536/paper_optimized.journal.15.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="1135" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrtvtnwVJLzNKBRLN8-NahGthAMkzqkotVqTSTqfuIBylxqtRuRtqkpC98pCEcVUeNASaNC9l8SWwDhDcX3ZsmoWcWW3h8BS18A5OR_f_I7hfrv7gR5cIHhpcOFxdXbHFCBAPL7A/w472-h640/paper_optimized.journal.15.jpg" width="472" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;">All the ingredients you need to make a hot cup of matcha latte at home. Find a nice stoneware cup to serve it in. Enjoy!</div><p></p>Christy Amularhttp://www.blogger.com/profile/14403312758174743447noreply@blogger.com0tag:blogger.com,1999:blog-9563865.post-20228011142987699712011-08-09T01:48:00.003+08:002011-08-09T01:49:10.454+08:00Blueberry Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNUmrwxQR1Ow14T1z1UT2pWQd4nGzPpyh0sp8EP2iBQ5xgkVaXRk7kMo4r80UODVYDAUmgpE91pVmDhIWEXCxFMDwGNb1DtHo_Y8Yr-LWkDRMapxAQjzljKtGDEnmHkROIzj-t8w/s1600/blueberriemuffins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNUmrwxQR1Ow14T1z1UT2pWQd4nGzPpyh0sp8EP2iBQ5xgkVaXRk7kMo4r80UODVYDAUmgpE91pVmDhIWEXCxFMDwGNb1DtHo_Y8Yr-LWkDRMapxAQjzljKtGDEnmHkROIzj-t8w/s1600/blueberriemuffins.jpg" /></a></div>
<br />
<br />
<br />
Nothing beats healthy, filling blueberry muffins for breakfast! So good!<br />
<br />
<br />
<b>Blueberry Muffins</b>
<br />
<br />
<b>Ingredients: </b><br />
<br />
<ul>
<li><i>75 g. unsalted butter</i></li>
<li><i>200 g (1 1/3 cup) plain flour</i></li>
<li><i>1/2 tsp baking soda</i></li>
<li><i>2 tsp baking powder</i></li>
<li><i>1/4 caster sugar or vanilla sugar</i></li>
<li><i>pinch of salt</i></li>
<li><i>200 ml buttermilk</i></li>
<li><i>1 large egg</i></li>
<li><i>200 grams blueberries</i></li>
</ul>
<br />
<b>Directions: </b><br />
<br />
1. Melt the butter and set aside to cool for a little while.<br />
2. Preheat oven to 350F.<br />
3. Combine dry ingredients in a bowl.<br />
4. Add dry ingredients to butter mixture. Alternate with buttermilk mixture.<br />
5. Add the blueberries.<br />
5. Pour batter into prepared and greased muffin pans.<br />
6.Bake until done.Christy Amularhttp://www.blogger.com/profile/14403312758174743447noreply@blogger.com0tag:blogger.com,1999:blog-9563865.post-83127842982270841442011-06-04T13:25:00.000+08:002011-06-04T13:25:54.217+08:00Chocolate Muffins<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1kU6ZHoP-hR3JYOk4pyL_CPrukWDd-S0U3O4ETuy-5dZRk9DqW1EImfFLm3emTiOqc46H9W4sHZ4lDzXjq4Vw6WBORDbgcLEp-l8YrNIDgpPYPN7hUL3u52wuk24awFrlw_tilw/s1600/chocomuffins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1kU6ZHoP-hR3JYOk4pyL_CPrukWDd-S0U3O4ETuy-5dZRk9DqW1EImfFLm3emTiOqc46H9W4sHZ4lDzXjq4Vw6WBORDbgcLEp-l8YrNIDgpPYPN7hUL3u52wuk24awFrlw_tilw/s1600/chocomuffins.jpg" /></a></div><br />
<b><br />
</b><br />
<b>Chocolate Muffins</b><br />
<ul><li><i>1/2 cup butter</i></li>
<li><i> </i><i>2 eggs</i></li>
<li><i> </i><i>1 cup buttermilk</i></li>
<li><i> </i><i>1 3/4 cup flour</i></li>
<li><i> </i><i>2/3 cup cocoa powder</i></li>
<li><i> </i><i>1 1/4 cup brown sugar</i></li>
<li><i> </i><i>1 tsp baking powder</i></li>
<li><i> </i><i>1 tsp baking soda </i></li>
</ul><i><span class="Apple-style-span" style="font-style: normal;">Directions:</span></i><i><br />
</i>1. Melt butter for 30 seconds in the microwave. Let cool. Add sugar. Blend in eggs. Mix well using whisk or mixer.<br />
<div><i><div><span class="Apple-style-span" style="font-style: normal;"><br />
</span></div><div><span class="Apple-style-span" style="font-style: normal;"> 2. Combine dry ingredients together.</span></div><div><span class="Apple-style-span" style="font-style: normal;"><br />
</span></div><div><span class="Apple-style-span" style="font-style: normal;"> 3. Alternately add dry ingredients and buttermilk to the creamed mixture.</span></div><div><span class="Apple-style-span" style="font-style: normal;"><br />
</span></div><div><span class="Apple-style-span" style="font-style: normal;"> 4. Pour muffin batter to cupcake trays. Bake at 350 until done.</span></div><div><span class="Apple-style-span" style="font-style: normal;"><br />
</span></div><div><span class="Apple-style-span" style="font-style: normal;"> 5. Enjoy your fresh muffins.</span></div></i></div>Christy Amularhttp://www.blogger.com/profile/14403312758174743447noreply@blogger.com0tag:blogger.com,1999:blog-9563865.post-14365846916659424012011-01-27T12:03:00.001+08:002011-01-27T12:04:57.745+08:00Vanilla Shortbread Sugar Cookies with Sugar Free Strawberry Filling<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm8WLgEYx4fsSCEmgHyeg2ytWsajE-JLhlyqe-lqU2o_odhUSP0ocPQeBOSJ6R2D22T29ml08zzeWKI5WDGaNzpYfxiV0yPzEJHs7bVhajOoyyCUqwI2RRkx-wU7VINU5MEI_p2w/s1600/heartcookies2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm8WLgEYx4fsSCEmgHyeg2ytWsajE-JLhlyqe-lqU2o_odhUSP0ocPQeBOSJ6R2D22T29ml08zzeWKI5WDGaNzpYfxiV0yPzEJHs7bVhajOoyyCUqwI2RRkx-wU7VINU5MEI_p2w/s1600/heartcookies2.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkk6MpfwxdBoz2JJainp4kbAwOsTCgUKlBeQyK9tr8p7APsK8Rbu7pntMCHW48AnPQdW5EWiPXvJj9KIMgVZMZd89oWiiaOgndUeaz5esHI7F_Q1MPwY35oJ4fC_7Qw0_nOTGr7Q/s1600/heartcookies1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkk6MpfwxdBoz2JJainp4kbAwOsTCgUKlBeQyK9tr8p7APsK8Rbu7pntMCHW48AnPQdW5EWiPXvJj9KIMgVZMZd89oWiiaOgndUeaz5esHI7F_Q1MPwY35oJ4fC_7Qw0_nOTGr7Q/s640/heartcookies1.jpg" width="640" /></a></div><br />
<br />
This is one of my favorite cookies ever. So buttery and pretty. Just perfect for Valentine gift giving. <br />
<br />
<b>Vanilla Shortbread Sugar Cookies with Sugar Free Strawberry Filling</b><br />
<br />
Ingredients:<br />
<br />
<ul><li><em>1 cup unsalted butter, room temperature</em></li>
<li><em>1/2 cup confectioner's sugar</em></li>
<li><em>2 cups all-purpose flour</em></li>
<li><em>1/4 tsp salt</em></li>
<li><em>2 tsp vanilla extract</em></li>
</ul><br />
Directions:<br />
<br />
1. Beat butter until soft. Add confectioner's sugar and beat until well combined.<br />
2. In a separate bowl blend together flour and salt.<br />
3. Gradually add dry ingredients to butter mixture. Beat in vanilla extract.<br />
4. Knead dough until mixture is well combined. Wrap in plastic wrap and chill in the refrigerator for one hour or overnight.<br />
5. Thaw and roll out dough to 1/4 inches thickness. Cut out cookie sandwich using heart linzer cookie cutter.<br />
6. Bake at 350 F for 8-10 minutes. Let cool on wire rack.<br />
7. Dust window (top cookie ) with confectioner's sugar (optional)<br />
8. Spread sugar free strawberry jam on bottom cookie.<br />
9. Assemble cookie like a sandwich.<br />
<br />
Recipe adapted from Rosewater Shortbread Cut Out Sugar Cookie recipeChristy Amularhttp://www.blogger.com/profile/14403312758174743447noreply@blogger.com0tag:blogger.com,1999:blog-9563865.post-10829915833652762642011-01-22T21:59:00.000+08:002011-01-24T00:23:39.840+08:00Tasty Weekend Muffins<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTLgd3-Q0CntI-2PeH9k-FBk8GgePqOOVaISV0QK-SBnUzKrlhP1NPP0oX-D2as8-ID5DbfT_OutsfJjHR_zs67GW3DaigozvbX5dFQOHuZQC2cUEPxKRFxT6Az-W0WTQ4qAjWcw/s1600/tastymuffins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTLgd3-Q0CntI-2PeH9k-FBk8GgePqOOVaISV0QK-SBnUzKrlhP1NPP0oX-D2as8-ID5DbfT_OutsfJjHR_zs67GW3DaigozvbX5dFQOHuZQC2cUEPxKRFxT6Az-W0WTQ4qAjWcw/s1600/tastymuffins.jpg" /></a></div><br />
<br />
Say hello to a happy weekend with fresh- from-the-oven-muffin treats! These muffins taste just right and light. As this is a basic muffin recipe feel free to add your flavorings of choice such as berries, chocolate chips or corn kernels.<br />
<br />
Happy weekend!<br />
<br />
<br />
<strong>Tasty Weekend Muffins</strong><br />
<br />
Ingredients:<br />
<br />
<em>2 cups all-purpose flour</em><br />
<em>1 tablespoon baking powder</em><br />
<em>1/2 tsp salt</em><br />
<em>1 cup milk</em><br />
<em>1 tsp vanilla</em><br />
<em>1 large egg</em><br />
<em>1/2 stick butter (melted)</em><br />
<br />
<strong>Directions: </strong><br />
<br />
1. Preheat oven to 350° F.<br />
<br />
2. Combine the flour, baking powder and salt.<br />
<br />
3.Melt butter in microwave.<br />
<br />
4. Beat the eggs in a separate bowl and add the sugar, milk and vanilla to the eggs.<br />
<br />
5. Grease and flour a muffin pan.<br />
<br />
6. Pour melted butter into the egg-vanilla-milk mixture gradually.<br />
<br />
7. Gently pour the batter into the prepared muffin pan and bake immediately for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.Christy Amularhttp://www.blogger.com/profile/14403312758174743447noreply@blogger.com0tag:blogger.com,1999:blog-9563865.post-7210436065967185332010-11-04T22:42:00.004+08:002010-12-01T23:01:29.949+08:00Vanilla Cherry Cupcakes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn4cM6YYe5rce-NY-kGS168RrRN2JCShkod43T8BqUROl9bbzaHNk-AQmNMxY4BU7KEaNG6k9em0Inb1DUfbc-dHZb7-j-B9iXlZw5tXHXVKz-BYyZA9rWo3tuq03Lx8e5q8jvag/s1600/cherry+cupcakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn4cM6YYe5rce-NY-kGS168RrRN2JCShkod43T8BqUROl9bbzaHNk-AQmNMxY4BU7KEaNG6k9em0Inb1DUfbc-dHZb7-j-B9iXlZw5tXHXVKz-BYyZA9rWo3tuq03Lx8e5q8jvag/s1600/cherry+cupcakes.jpg" /></a></div><br />
<br />
I just recently celebrated my birthday. Instead of a chocolate birthday cake with magic candles (candle light that just won't die even how hard you huff and puff) I opted to make some very delicious vanilla cherry cupcakes! No candles here but just juicy and oh so tempting red cherries on top.<br />
<br />
The vanilla cupcake base is taken from Ming Makes Cupcakes' Vanilla Cupcakes with Lemon Filling and Meringue Frosting <a href="http://mingmakescupcakes.yolasite.com/"> recipe</a>.<br />
<br />
<b>Vanilla Cherry Cupcakes </b><br />
<br />
Ingredients:<br />
<b><br />
</b><i>1 1/2 cup cake flour<br />
1 1/2 tsp baking powder<br />
1/4 tsp salt<br />
1 stick butter, room temp<br />
1 cup sugar<br />
2 eggs<br />
1/2 tsp vanilla<br />
1/2 cup milk</i><br />
<i> </i><b><br />
</b>Mix flour, baking powder, and salt. Beat in butter gradually. Beat in sugar and mix thoroughly. Beat in eggs, then vanilla and milk. Beat just until mixed. Pour into lined cupcake pan. Bake at 400 for 20 minutes, or until toothpick comes out almost clean.<br />
<br />
<b>Frosting </b><br />
<br />
<i>1/4 cup milk </i><br />
<i>1 cup confectioner's sugar </i><br />
<i>Long stemmed red cherries</i><br />
<br />
Mix milk and confectioner's sugar. Add or lessen milk to attain desired consistency and thickness of frosting. Spoon over cupcakes. Garnish top with cherry. <b> </b>Christy Amularhttp://www.blogger.com/profile/14403312758174743447noreply@blogger.com0tag:blogger.com,1999:blog-9563865.post-19192039770487271762010-10-24T21:42:00.000+08:002010-10-24T21:42:50.837+08:00Weekend Breakfast Burrito<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT68HgVZn54ZbbuaamRSI-Tw6pyqsSEgEh99Cy54KSrcOYEYWY1pju14PESfQIHPooCuPSPGmnCPdKl0wPR9LuDpEeu6P_3BBnEBr2iJf2CPvlIqoIYa9yGn6fpzgJH1TeMSM3cw/s1600/breakfastburrito_1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="457" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT68HgVZn54ZbbuaamRSI-Tw6pyqsSEgEh99Cy54KSrcOYEYWY1pju14PESfQIHPooCuPSPGmnCPdKl0wPR9LuDpEeu6P_3BBnEBr2iJf2CPvlIqoIYa9yGn6fpzgJH1TeMSM3cw/s640/breakfastburrito_1.png" width="640" /></a></div><br />
This is a lovely breakfast item to enjoy on a weekend morning. It's chockful of antioxidants and vitamins to add zing to your day. Try it!<br />
<br />
<strong>Weekend Breakfast Burrito</strong><br />
<br />
Ingredients:<br />
<br />
<em></em><br />
<ul><li><em>Softened corn tortillas </em></li>
<li><em>Chopped tomatoes</em></li>
<li><em> </em><em>Chopped onions</em></li>
<li><em> </em><em>Red bell pepper slices</em></li>
<li><em> </em><em>Jalapeno slices (canned)</em></li>
<li><em> </em><em>Scrambled eggs</em></li>
<li><em> </em><em>Whole basil leaf (large)</em></li>
<li><em> </em><em>Salt and pepper to taste</em></li>
<li><em>Sliced cheddar cheese </em></li>
<li><em> </em><em>Dollop of sour cream</em></li>
</ul>Directions:<br />
<br />
1. Soften corn tortilla on a skillet. Add a small amount of oil on the skillet and cook tortiila on both sides until slightly golden.<br />
<br />
2. Cook scrambled eggs and slice all ingredients except for basil leave.<br />
<br />
3. Pile ingredients in the moddle of the corn tortilla . Add sour cream and salt and pepper to taste.<br />
<br />
4. Wrap or fold the tortilla. Christy Amularhttp://www.blogger.com/profile/14403312758174743447noreply@blogger.com0tag:blogger.com,1999:blog-9563865.post-88921427609790871202010-10-16T23:33:00.002+08:002010-11-04T23:47:01.342+08:00Holiday Baking Preview<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTiHPgt2Pzr8CqX8RPyYIq7k1gdR3d4mvS8n09BLMIoeQODVtPdV0ISlCj4R1SPwVsy8M_eiwWQyvmGjVy573FfMVaXflaTPJYo6FHf86WNRLurg3ftUxWEV8YB_KtcztZoKCo1Q/s1600/chocolate+shortbread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTiHPgt2Pzr8CqX8RPyYIq7k1gdR3d4mvS8n09BLMIoeQODVtPdV0ISlCj4R1SPwVsy8M_eiwWQyvmGjVy573FfMVaXflaTPJYo6FHf86WNRLurg3ftUxWEV8YB_KtcztZoKCo1Q/s1600/chocolate+shortbread.jpg" /></a></div><br />
<br />
This cookie is so good with coffee, tea and ice cream. Make a batch today!<br />
<br />
<br />
<b>Chocolate Shortbread Cookies</b><br />
<br />
<b>Ingredients: </b><br />
<br />
<ul><li>2 cups (260 grams) all-purpose flour</li>
<li>3/4 cup cocoa powder </li>
<li>1/4 teaspoon (2 grams) salt </li>
<li>1 cup (2 sticks) (226 grams) unsalted butter, room temperature </li>
<li>1/2 cup (60 grams) powdered (confectioners or icing) sugar </li>
<li>1 teaspoon (4 grams) pure vanilla extract</li>
</ul>Shortbreads: In a separate bowl whisk the flour, cocoa powder with the salt. Set aside.<br />
<br />
In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until smooth (about 2 minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated. Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour. <br />
<br />
Preheat oven to 350 degrees F (177 degrees C) with the rack in the middle of the oven. Line two baking sheets with parchment paper. <br />
<br />
On a lightly floured surface roll out the dough into a 1/4 inch (.6 cm) thick circle. Cut into rounds or other shapes using a lightly floured cookie cutter. Place on the prepared baking sheets and place in the refrigerator for about 15 minutes. (This will firm up the dough so the cookies will maintain their shape when baked.) Bake for 8 - 10 minutes, or until cookies are very lightly browned. Cool on a wire rack.<br />
<br />
<em>Recipe from Joy of Baking </em>Christy Amularhttp://www.blogger.com/profile/14403312758174743447noreply@blogger.com0tag:blogger.com,1999:blog-9563865.post-76467197292993969242010-10-05T23:11:00.004+08:002010-10-05T23:22:47.714+08:00Mochaccino Cupcake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIpfM0TPCX6B7WsRE7c1Ygq6T6W7soxXyKFJ1TXAeRU8CFcUJbKR8lgY27NREYGnlDPNUjxw7xtwOaam9eIMvxjF9FvVqBUDBK5C82z3X22uN2J5fAMdkSdZs7mliZ3URMIgVlpA/s1600/mochaccinocupcake1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIpfM0TPCX6B7WsRE7c1Ygq6T6W7soxXyKFJ1TXAeRU8CFcUJbKR8lgY27NREYGnlDPNUjxw7xtwOaam9eIMvxjF9FvVqBUDBK5C82z3X22uN2J5fAMdkSdZs7mliZ3URMIgVlpA/s640/mochaccinocupcake1.jpg" width="640" /></a></div><br />
<b>MOCHACCINO CUPCAKE</b><br />
<br />
Here's a fun coffee inspired treat that's literally a cupcake! It's inspired by this<a href="http://sweettidings.blogspot.com/2010/09/mochaccino-cupcake-please.html"> recipe</a> earlier posted in my <a href="http://www.sweettidings.blogspot.com/">Sweet Tidings </a>blog. The <a href="http://thecookbook.com.au/2009/01/19/moist-rich-chocolate-mud-cake-recipe/">chocolate mudcake recipe </a>is taken from <a href="http://thecookbook.com.au/">The Cook Book</a>. Enjoy!<br />
<b><br />
</b><br />
<b> </b><br />
<b>Chocolate Mud Cake</b><br />
<br />
Ingredients:<br />
<br />
<ul><li>1 and 3/4 cups cake flour</li>
<li>3/4 cup cocoa powder</li>
<li>1 cup sugar</li>
<li>1 tsp baking powder</li>
<li>2 tsp baking soda</li>
<li>1 tsp salt</li>
<li>2 eggs, lightly beaten</li>
<li>1/2 cup vegetable il</li>
<li>1 cup sour milk (1 cup whole milk with 1 tsp white vinegar added) or buttermilk</li>
<li>1 cup coffee (long black strength)</li>
<li>1 tsp vanilla extract </li>
</ul><br />
Directions:<br />
<br />
1. Sift flour, cocoa powder, sugar, baking soda, baking powder and salt in a mixing bowl and stir to combine. Add eggs, coffee, milk oil and vanilla and beat for 2 minutes with a hand mixer until well combined.<br />
<br />
2. Pour into baking cups in a muffin pan and bake in a 180 C (350 F) oven for approximately 15-20 minutes. Remove from the oven and allow to cool for 10 minutes.<br />
<br />
<b>Whipped Cream Topping </b><br />
<br />
<ul><li>1 and 1/3 cup whipped cream</li>
<li>Chocolate syrup (optional)</li>
<li>Cocoa powder </li>
</ul><br />
How to assemble:<br />
<br />
When muffins have cooled, remove mud cake from baking cups and transfer to teacups/coffee cups. Decorate with chilled whipped cream and garnish with sifted cocoa powder or chocolate syrup.Christy Amularhttp://www.blogger.com/profile/14403312758174743447noreply@blogger.com0tag:blogger.com,1999:blog-9563865.post-54445387460401347172010-10-02T16:42:00.002+08:002010-10-02T22:08:34.674+08:00It's a Wrap!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAKPBRx-f4uNz-CAIDFHLmoAM_wWTYgO3jQZ7CgwzxjXDBhwHD1pdv4i_gp35iDm3sCN8YRO35STuDEhw5UJxd4Zy9TqT-CoFQBH3J8u31Ss9MKdxwyPP5wznftLCgdsb-0otI9A/s1600/chiliandbeanburrito2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAKPBRx-f4uNz-CAIDFHLmoAM_wWTYgO3jQZ7CgwzxjXDBhwHD1pdv4i_gp35iDm3sCN8YRO35STuDEhw5UJxd4Zy9TqT-CoFQBH3J8u31Ss9MKdxwyPP5wznftLCgdsb-0otI9A/s640/chiliandbeanburrito2.jpg" width="426" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLcgNk3Z5Csnb_1kM4LbeTbDb5-SW5j71ufq_GRtMn1KxbsVl7rWIgftdJssvVL_pj8X6x8XNSEDsomof5f37pwXABrKSsEEMVpA1C0W9h4WD4r5QhU8_wdDejqLH20GdwNXsrOQ/s1600/chiliandbeanburrito.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLcgNk3Z5Csnb_1kM4LbeTbDb5-SW5j71ufq_GRtMn1KxbsVl7rWIgftdJssvVL_pj8X6x8XNSEDsomof5f37pwXABrKSsEEMVpA1C0W9h4WD4r5QhU8_wdDejqLH20GdwNXsrOQ/s640/chiliandbeanburrito.jpg" width="425" /></a></div><br />
<br />
I love this hearty and filling vegetarian chili bean and chicken combo wrapped in soft and yummy flour tortilla. So good!<br />
<br />
<br />
<b>ADUKI BEAN CHILI AND CHICKEN WRAP</b><br />
<br />
<b>Ingredients:</b><br />
<br />
<ul><li>Flour tortilla</li>
<li>Shredded chicken</li>
<li>Shredded cheddar cheese</li>
<li>Aduki chili bean</li>
<li>Homemade salsa</li>
</ul><br />
<br />
<b>Aduki Bean Chili Recipe</b><br />
<br />
Ingredients :<br />
<br />
<ul><li><i>Aduki beans (pre-soaked overnight or 8-10 hours)</i></li>
</ul><ul><li><i>1 large onion (finely chopped)</i></li>
</ul><ul><li><i>olive oil or water to ‘fry’ </i></li>
</ul><ul><li><i>3-4 garlic cloves (crushed) </i></li>
</ul><ul><li><i>tomato puree</i></li>
</ul><ul><li><i>1 tin of chopped tomatoes</i></li>
</ul><ul><li><i>3 teaspoons ground cumin</i></li>
</ul><ul><li><i>2 teaspoons ground coriander</i></li>
</ul><ul><li><i>1 heaped teaspoon turmeric</i></li>
</ul><ul><li><i>oregano</i></li>
</ul><ul><li><i>spanish paprika</i></li>
</ul><ul><li><i>hot chilli powder to taste (1-2 teaspoons)</i></li>
</ul><ul><li><i>water</i></li>
</ul><br />
<b>Directions:</b><br />
<br />
1. Lightly fry onion and add garlic.<br />
<br />
2. Add soaked and rinsed aduki beans and mix with onion and garlic.<br />
<br />
3. Add tomato puree, and dry herbs.<br />
<br />
4. Add chopped tomato.<br />
<br />
5. Add water as desired, or if mixture appears too dry.<br />
<br />
6. Bring to the boil and simmer for 60 minutes, stirring occasionally<br />
<br />
7. Serve with rice or jacket potato<br />
<br />
Recipe adrapted from <a href="http://www.wellbeing-nutrition.com/recipes2.htm">Elizabeth Harfleet </a><br />
<br />
<br />
<b>Texan Flour Tortilla</b><br />
<br />
Ingredients:<br />
<br />
<ul><li><i>Two cups of all-purpose flour (can make them whole wheat by substituting one cup of whole-wheat flour for white flour)</i></li>
</ul><ul><li><i>1 1/2 teaspoons of baking powder</i></li>
</ul><ul><li><i>1 teaspoon of salt</i></li>
</ul><ul><li><i>2 teaspoons of vegetable oil</i></li>
</ul><ul><li><i>3/4 cups of warm milk</i></li>
</ul><br />
Directions:<br />
<br />
1. Mix together the flour, baking powder, salt and oil.<br />
<br />
2. Slowly add the warm milk.<br />
<br />
3. Stir until a loose, sticky ball is formed.<br />
<br />
4. Knead for two minutes on a floured surface. Dough should be firm and soft.<br />
<br />
5. Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.<br />
<br />
6. After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)<br />
<br />
7. After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. (If you roll out pie crusts you’ll have no problem with this.) Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.<br />
<br />
8. In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.<br />
<br />
9. Keep cooked tortillas covered wrapped in a napkin until ready to eat.<br />
<br />
10. Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.<br />
While you probably won’t have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.Makes eight tortillas.<br />
<br />
Recipe from <a href="http://homesicktexan.blogspot.com/2007/03/and-end-to-my-quest-flour-tortillas.html">Homesick Texan </a>Christy Amularhttp://www.blogger.com/profile/14403312758174743447noreply@blogger.com1tag:blogger.com,1999:blog-9563865.post-62595188387388011992010-09-25T23:54:00.001+08:002010-09-25T23:54:36.727+08:00Decadent Tahini Brownies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAqsRi6u6I7gNerkSuDW2Tgf0AcgZ5QcC2wQGeTIMkkOdvHqDzcq-VORTg0OgQUubmzaP3_Vz9awv5mdLsygpS1LmJh-v_g7CUpXW2VVZjoVPlGZx5UyIcbStBgeTgDQUsxYUwFA/s1600/tahinibrownies1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAqsRi6u6I7gNerkSuDW2Tgf0AcgZ5QcC2wQGeTIMkkOdvHqDzcq-VORTg0OgQUubmzaP3_Vz9awv5mdLsygpS1LmJh-v_g7CUpXW2VVZjoVPlGZx5UyIcbStBgeTgDQUsxYUwFA/s640/tahinibrownies1.jpg" width="640" /></a></div><br />
Tahini isn't just for making Hummus and Baba Ganoush anymore. It's also best for making the most decadent, rich, chewy and moist vegan brownies ever. I love how the nutty taste of sesame melds with chocolate. So good!<br />
<br />
I used <a href="http://www.moodfoodblog.com/2010/04/tahini-browine-mood-sesame-sensation.html">Mood Food's Tahini Brownie</a> recipe. As I didn't have dark baking chocolate, I used dutch processed cocoa powder. Along the way I had to modify the amount of orange juice to produce a spreadable consistency.<br />
<br />
<br />
<b>Tahini Brownies</b><br />
<br />
<ul><li><i>100g dutch processed cocoa powder</i></li>
<li><i>150g white graulated sugar </i></li>
<li><i>150g Flour</i></li>
<li><i>200 ml pulpy orange juice </i></li>
<li><i>150g Tahini</i></li>
<li><i>1 Teaspoon of Baking Powder</i></li>
<li><i>Pinch of salt</i></li>
</ul><ul><li><br />
</li>
</ul><b>Directions:</b><br />
<br />
1. Combine all dry ingredients.<br />
2. Add tahini paste and orangejuice to dry mixture. Combine well.<br />
3. Transfer to a prepared pan and bake at 350F until done.Christy Amularhttp://www.blogger.com/profile/14403312758174743447noreply@blogger.com0tag:blogger.com,1999:blog-9563865.post-27557951393472319282010-09-20T00:23:00.007+08:002010-09-20T07:06:13.476+08:00Dulce de Leche Delight<div class="" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUO2AKjoV2ZfW7GfCqWneeGbG4gWQiib0H0sMFhg7k_38aewAIeNp3hCMr5KTNlPC4iXi9hWFOf-AQ8GZG5FQUdWqYw09bf5lPzjUaa5PAGNDa4-zX7R499o4Uiy8iXVKzGfr02g/s1600/duclcedelecehe3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUO2AKjoV2ZfW7GfCqWneeGbG4gWQiib0H0sMFhg7k_38aewAIeNp3hCMr5KTNlPC4iXi9hWFOf-AQ8GZG5FQUdWqYw09bf5lPzjUaa5PAGNDa4-zX7R499o4Uiy8iXVKzGfr02g/s400/duclcedelecehe3.jpg" width="267" /></a></div><br />
<br />
Dulce de leche has got to be my next favorite flavor after chocolate. I spoon it on ice cream and cookies, frost on chiffon cake and yes, eat it straight from the jar. Check out my My favorite<a href="http://www.davidlebovitz.com/2005/11/dulce-de-lechec/"> recipe</a> from <a href="http://www.davidlebovitz.com/">David Leibovitz</a>. </div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;"><b>Dulce de Leche Recipe </b></div><div class="" style="clear: both; text-align: left;">(Recipe from David Leibovitz)</div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;"><br />
</div>Preheat the oven to 425° F (220° C).<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div>1.Pour one can of sweetened condensed milk into a shallow baking dish.<br />
<br />
2. Set the pie plate on a baine marie. Make sure the water reaches halfway up the side of the baking dish.<br />
<br />
3.Cover baking dish w ith aluminum foil and bake for 1 to 1¼ hours. Make sure the baine marie is filled with water at all times.<br />
<br />
3. Remove from oven once the Dulce de Leche is nicely browned and caramelized.<b><br />
</b>Christy Amularhttp://www.blogger.com/profile/14403312758174743447noreply@blogger.com0tag:blogger.com,1999:blog-9563865.post-39208005359160229052010-09-14T21:13:00.023+08:002010-09-20T06:41:45.784+08:00Coffee Prince Mocha Brownie Bites<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcdRFsBADAGVCxTVSvTXwm3r0PSH1Kijp35vjCFbXaTObpTwMOY9kUtwfCMBxBUSefx_ev1qbXX4NYEOoqprkkkqqGs8lIBiCw-dVIal2omjYj0h55SsnwxTZcBYcu-XkXDZDQkw/s1600/coffeeprince_mochabrowniebites2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcdRFsBADAGVCxTVSvTXwm3r0PSH1Kijp35vjCFbXaTObpTwMOY9kUtwfCMBxBUSefx_ev1qbXX4NYEOoqprkkkqqGs8lIBiCw-dVIal2omjYj0h55SsnwxTZcBYcu-XkXDZDQkw/s640/coffeeprince_mochabrowniebites2.jpg" width="428" /></a></div><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCUL4yyiLfv2cOWRN5fhkRyC8QIMFFO0kg2BVMVe5xS6OXRWeklzMjJJ8Qtkz6KNbB48yE7uVEgUydrFfYo4qQNNu5bKc53MDGyL0sXB5gGq4_I9UrIctt43WwrgCNlACTv0H7fg/s1600/coffeeprince_mochabrowniebites.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCUL4yyiLfv2cOWRN5fhkRyC8QIMFFO0kg2BVMVe5xS6OXRWeklzMjJJ8Qtkz6KNbB48yE7uVEgUydrFfYo4qQNNu5bKc53MDGyL0sXB5gGq4_I9UrIctt43WwrgCNlACTv0H7fg/s640/coffeeprince_mochabrowniebites.jpg" width="428" /></a></div><br />
<br />
<br />
I've made this mocha-licious petite treat as a tribute to my favorite romantic Korean TV drama <a href="http://wiki.d-addicts.com/The_1st_Shop_of_Coffee_Prince">Coffee Prince</a>. Just like coffee, this TV drama is so deliciously addicting that I've watched it a gazillion times yet never fail to fall in love with it over and over again.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQo-LxGN1UpTwG2NVGMUIWCUIpMZOXdrtp6vnnNW6CfVgaCJtrIsLVxIP9OqL2HAl2ClQeE76yalr-id0VtpQQwHtKYNN5_9-chi7Zeff06oxtypCkkrZXnSG212k-1SLsqSAvnQ/s1600/synopsis.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQo-LxGN1UpTwG2NVGMUIWCUIpMZOXdrtp6vnnNW6CfVgaCJtrIsLVxIP9OqL2HAl2ClQeE76yalr-id0VtpQQwHtKYNN5_9-chi7Zeff06oxtypCkkrZXnSG212k-1SLsqSAvnQ/s400/synopsis.jpg" width="400" /></a></div><br />
<br />
Coffee Prince Mocha Brownie Bites features moist mocha brownie baked like a tiny pudding and laced with rich chocolate ganache sauce and topped with a chocolate covered coffee bean. With each bite you'll fall in love just like Choi Han Gyul and Go Eun Chan!<br />
<br />
Also enjoy a byte of coffee inspired music from the Coffee Prince soundtrack:<br />
<br />
<br />
<object height="120" width="380"><param name="wmode" value="transparent"><param name="movie" value="http://y.j.p.f.aimini.net/player/mp3/?file=http://y.j.p.f.aimini.net/play/?fid=FpJYQOjwE0JPtFcmggvU&auto=yes&repeat=yes"><embed src="http://y.j.p.f.aimini.net/player/mp3/?file=http://y.j.p.f.aimini.net/play/?fid=FpJYQOjwE0JPtFcmggvU&auto=no&repeat=yes" width="380" height="120" type="application/x-shockwave-flash"></embed></object><br />
<br />
<b>Coffee Prince Mocha Brownie Bites</b><br />
<br />
Ingredients:<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQoJv4HMj6CKPLAQSpcw6PsMhG_qyUP64x7zJR6P4C4ptEwg6UO0qJvUpCoJ_8a2hQpv7JJzLVqo_QBGHY8V8vUSeTNSMgelCw6cpThdLfrpj1pMoHmPomoc3YSPG2-RsZmezx-g/s1600/coffeeprince1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQoJv4HMj6CKPLAQSpcw6PsMhG_qyUP64x7zJR6P4C4ptEwg6UO0qJvUpCoJ_8a2hQpv7JJzLVqo_QBGHY8V8vUSeTNSMgelCw6cpThdLfrpj1pMoHmPomoc3YSPG2-RsZmezx-g/s320/coffeeprince1.jpg" width="320" /></a><i>1/2 cup butter</i><br />
<ul><li><i>1/2 cup dutch processed cocoa</i></li>
<li><i>1 cup sugar</i></li>
<li><i>1/2 tbsp hot water</i></li>
<li><i> 1 teaspoon instant coffee powder</i></li>
<li><i>2 eggs</i></li>
<li><i>1 tsp vanilla</i></li>
<li><i>1/2 cup flour</i></li>
<li><i>1/4 tsp salt</i></li>
<li><i>Chocolate ganache </i></li>
<li><i>Meiji Coffee Beat Coffee Bean Candy</i></li>
</ul><br />
<i> </i><b>Directions:</b><br />
<br />
<br />
1. Preheat oven to 350 F.<br />
<br />
2. Grease mini silicon baking cups. Melt butter over low heat in the microwave. Remove from heat and add cocoa powder and mix well. Add sugar and blend well. Dissolve instant coffee in hot water and mix into the creamed mixture.<br />
<br />
3.Add eggs one at a time and mix well. Stir in vanilla, flour and salt. Bake until done. For a really moist texture, underbake for a few minutes. After cooling, remove brownie from silicon cupcake mold.<br />
<br />
4. Invert brownie cupcake and spoon hot ganache over it. Top with chocolate covered coffee bean.Christy Amularhttp://www.blogger.com/profile/14403312758174743447noreply@blogger.com0tag:blogger.com,1999:blog-9563865.post-55955305339678539442010-09-13T14:07:00.018+08:002010-09-14T14:26:08.678+08:00When Life Gives you Lemons, Make Lemon Poppy Seed Loaves<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxrL6Ok-qtOjC4aVSYUotypIFncKJMfN1RBbriStKrAwTCU9nmZgBfs1zN4cigDdFMQnP-8Z2p-LT0tFqQlenRrA0xSSxhMp5wHs0jtJ5TjFFfCKQSqibRZ5yMIz6WUfvBUlugUg/s1600/lemonpoppyloaf2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxrL6Ok-qtOjC4aVSYUotypIFncKJMfN1RBbriStKrAwTCU9nmZgBfs1zN4cigDdFMQnP-8Z2p-LT0tFqQlenRrA0xSSxhMp5wHs0jtJ5TjFFfCKQSqibRZ5yMIz6WUfvBUlugUg/s640/lemonpoppyloaf2.jpg" width="438" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy1FFwvHd5I0YCsMxNbjwlzHRnLhO2157gRolC613ZsChWm5lx8hJdExqdWqPj7w7J-YaRhWlx2orK-wzd60n8rgy3wBcXnLuRbkx3ecNroCYjVaQCLjum4duMaStojX5-dvI8Zw/s1600/lemonpoppyloaf1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy1FFwvHd5I0YCsMxNbjwlzHRnLhO2157gRolC613ZsChWm5lx8hJdExqdWqPj7w7J-YaRhWlx2orK-wzd60n8rgy3wBcXnLuRbkx3ecNroCYjVaQCLjum4duMaStojX5-dvI8Zw/s640/lemonpoppyloaf1.jpg" width="426" /></a></div><br />
I love the delicious lemony tartness of this simple lemon poppy seed loaf recipe taken from the cookbook <a href="http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=Loaves%2C+Cakes+and+Quiches+with+Friends+by+Ilona+&x=0&y=0">Loaves, Cakes and Quiches with Friends by Ilona </a>. It pairs wonderfully with your favorite tea!<br />
<br />
<strong>Lemon Poppy Seed Loaf</strong><br />
<br />
<em>2 unwaxed lemon</em><br />
<em>3 eggs</em><br />
<em>170 g (6oz) caser sugar</em><br />
<em>150 g (5 oz) unslated butter, melted</em><br />
<em>3 teaspoons baking powder</em><br />
<em>pinch of bicarbinate of soda</em><br />
<em>1 tablespoon poppy seeds</em><br />
<br />
1. Preheat the oven to 350 F. Grease a loaf tin and slightly dust with flour.<br />
<br />
2. Wash the lemons. Grate the zest if 1 lemon and squeeze the juice from both. In a large bowl, whisk together the eggs and sugar until thick and frothy. Gradually incorporate the flour and melted butter. With a spaula, fold in the baking powder,bicarbonate of soda, lemon juice and poppy seeds. Fold just until well blended.<br />
<br />
Pour the mixture into the prepared tin and bake for about 50 minutes, until the tip of a knife inserted in the centre of the comes out clean. Allow to cool in the tin before turning out.Christy Amularhttp://www.blogger.com/profile/14403312758174743447noreply@blogger.com0tag:blogger.com,1999:blog-9563865.post-36553604259036717602010-09-12T13:32:00.001+08:002010-09-12T19:18:51.684+08:00Polka Dot Chocolate Lollipops<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOxe6n7zjU5KjMx_R2NGWm3uykslIBgIxzaS8s_Kb6oSIP43do5A-XvZDgQMRGD6UaIm9hpEyR2zw_r0KhzRfE37sGhqquve-0bfdr1VuUPZZyLYH4AdYsQWxTrArcnwntymnkPA/s1600/polkalolly.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOxe6n7zjU5KjMx_R2NGWm3uykslIBgIxzaS8s_Kb6oSIP43do5A-XvZDgQMRGD6UaIm9hpEyR2zw_r0KhzRfE37sGhqquve-0bfdr1VuUPZZyLYH4AdYsQWxTrArcnwntymnkPA/s640/polkalolly.jpg" width="456" /></a></div><br />
When I'm too busy to whip up a quick gift, I make these dotted chocolate lollipops! All you need are lollipop sticks, lollipop candy mold, a block of semi-sweet meltable chocolate, confetti sprinkles and you're ready to go.<br />
<br />
<b>Polka Dot Chocolate Lollipops</b><br />
<br />
<b>Materials:</b><br />
<br />
<ul><li>Lollipop sticks</li>
<li>Candy mold for lollipops</li>
<li>Semi sweet chocolate block</li>
<li>Roundconfetti sprinkles (or any sprinkle of your choice)</li>
<li>Cellophane sleeve</li>
<li>Colorful ribbon </li>
</ul> Instructions:<br />
<br />
1.Slightly grease lollipop molds with vegetable oil.<br />
2. melt semi-sweet chocolate block in double broiler.<br />
3. Insert lollipop stick to chocolate mold.<br />
3. Pour melted chocolate to mold using a teaspoon.<br />
4. Carefully arrange round confetti sprinkles on the surface of the chocolate.<br />
5. Allow to cool until chocolate has solidified.<br />
6. When cool, wrap individual lollipops in cellophane sleeve and tie with a ribbon.Christy Amularhttp://www.blogger.com/profile/14403312758174743447noreply@blogger.com0tag:blogger.com,1999:blog-9563865.post-18565348658190670022010-09-11T16:09:00.003+08:002011-06-04T13:09:18.834+08:00Hoddeok Happy<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOY0xd3a-qwwOV22BJPLiOLL51AHEh3qBCXpb22YhnF45KO0TCzv1ofZfAFUc1q5Q30iOYINvJfNhUQDNIRfBpKhjLu-6nZsSwpRbLZc4ihzDypzLatNwgzr_rrqz5w4XJB1A08w/s1600/hoddeok1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOY0xd3a-qwwOV22BJPLiOLL51AHEh3qBCXpb22YhnF45KO0TCzv1ofZfAFUc1q5Q30iOYINvJfNhUQDNIRfBpKhjLu-6nZsSwpRbLZc4ihzDypzLatNwgzr_rrqz5w4XJB1A08w/s640/hoddeok1.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3CKQhH8_Hvj54Kxc5vOkLCnjmRoAx-MjM49LGHKLnEXcZ_uWnYgpk_0yGDpXnHuYs8_FE4WcZJfUc2HnKiAUuxh8wWvsyOsmHePRvvBSfTsCt501mw2dKvBAbe_4LK7d_nlgykA/s1600/hoddeok2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3CKQhH8_Hvj54Kxc5vOkLCnjmRoAx-MjM49LGHKLnEXcZ_uWnYgpk_0yGDpXnHuYs8_FE4WcZJfUc2HnKiAUuxh8wWvsyOsmHePRvvBSfTsCt501mw2dKvBAbe_4LK7d_nlgykA/s640/hoddeok2.jpg" width="640" /></a></div><br />
<br />
While searching for oriental inspired snack alternatives online, I came across this wonderful Korean winter street food <a href="http://www.maangchi.com/recipe/hoddeok">Hoddeok recipe</a><a href="http://www.lastappetite.com/korean-street-food-recipes-hoddeok/"> </a>from the fabulous Korean food blog <a href="http://www.maangchi.com/">Maangchi</a>. Hoddeok is a sweet pancake filled with sticky brown sugar syrup. It's a very heartwarming snack that's also perfect for brunch. I love this snack so much that I can't wait to make it again!<br />
<br />
<b>Maangchi's Hoddeok Recipe </b><br />
<br />
Ingredients:<br />
<br />
<b>Yeast starter </b><br />
<br />
<i>1 cup lukewarm water</i><br />
<i>2 tsp yeast</i><br />
<i>2 tbsp white sugar</i><br />
<i>1/2 tsp salt</i><br />
<i>1 tbsp vegetable oil</i><br />
<i>2 cups all purpose flour </i><br />
<br />
1. To make hoddeok dough, place 1 cup of lukewarm water into a mixing bowl. Add 2 tbs white sugar, 2 ts yeast, ½ ts salt, 1 tbs vegetable oil, and stir until dissolved.<br />
<br />
2. Add 2 cups of all purpose flour and mix by hand. Let the dough rise in a plastic covered bowl at room temperature for 1 hour until double in size. Knead dough to remove the gas bubbles.<br />
<br />
3. Let it rise for another 10-20 minutes.<br />
<b><br />
Hoddeok Filling:</b><br />
<br />
½ cup brown sugar<br />
1 tsp cinnamon powder<br />
2 tbs chopped walnuts<br />
<br />
1. To make Hoddeok, take 1 dough ball, flatten it, and put some cinnamon sugar filling in the center of the dough and then seal it to make a ball. Knead the dough again to remove the gas bubbles.<br />
<br />
2. Place and spread about ½ cup flour on your cutting board. Put the dough on your cutting board and knead it. Make it into a lump, and cut it into 8 equal-sized balls. Repeat this 8 times to make 8 stuffed balls.<br />
<br />
Heat up your non-stick skillet pan over medium heat and add some vegetable oil. Place 1 ball on the pan. Press the dough with spatula to flatten it. Cook until golden brown on both sides.<br />
<br />
Recipe from <a href="http://www.maangchi.com/">Maangchi </a>Christy Amularhttp://www.blogger.com/profile/14403312758174743447noreply@blogger.comtag:blogger.com,1999:blog-9563865.post-75962465968135369292010-08-29T20:57:00.009+08:002010-08-29T21:07:21.915+08:00Strawberry Jam Donut Muffins<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ9GZd3Cn3kRhWaj7POEscZDeNJ2RQ1yPG9Prcb7-h_f0gVzYEuxxfiYO5TLHZs2DdkjCUv9b2zAMTV1ilHsX4bQIN_2QtUgKaVcUs7OEETDD5ZW_avRiMRQqBRoD60BWK1ZXaww/s1600/strawberryjamdonutcake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ9GZd3Cn3kRhWaj7POEscZDeNJ2RQ1yPG9Prcb7-h_f0gVzYEuxxfiYO5TLHZs2DdkjCUv9b2zAMTV1ilHsX4bQIN_2QtUgKaVcUs7OEETDD5ZW_avRiMRQqBRoD60BWK1ZXaww/s640/strawberryjamdonutcake.jpg" width="425" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd8tAqkTAK-KwEHyn_QjQFopU0grHUoKztawqTsG4SPM4r7Ot_ugPXMhyLnuZx3IhF-BYgV9Wiu0-Ni-1N178_qqOQ3gUkN_delyAdqZG8jHoUMyklJHr-wfhHOiMhz_8Doot-9A/s1600/donutcake2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd8tAqkTAK-KwEHyn_QjQFopU0grHUoKztawqTsG4SPM4r7Ot_ugPXMhyLnuZx3IhF-BYgV9Wiu0-Ni-1N178_qqOQ3gUkN_delyAdqZG8jHoUMyklJHr-wfhHOiMhz_8Doot-9A/s640/donutcake2.jpg" width="456" /></a></div><br />
I love the texture of Mister Donut's cinnamon sugar rolled cake donuts and I've always wanted to replicate that mouth feel in a cupcake or muffin. Good thing I came across the lovely Not Quite Nigella's <a href="http://www.notquitenigella.com/2009/01/02/jam-donut-cupcakes/">Jam Donut Cupcake</a> recipe. I used self raising cake flour instead of all-purpose flour. Instead of caster sugar I used granulated sugar. Mine didn't have the puffy donut look but they taste great nevertheless.<br />
<br />
<strong>Strawberry Jam Donut Muffins</strong><br />
<br />
Makes 8<br />
Ingredients<br />
300g (2 cups) self-raising cake flour<br />
2/3 cup granulated sugar<br />
80ml (1/3 cup) vegetable oil<br />
1 large egg<br />
175ml/6 fl oz buttermilk<br />
1 tsp vanilla extract<br />
8 teaspoons good-quality strawberry jam (I also tried this with Bonne Maman’s Four Fruits when I ran out of strawberry and it was good although admittedly, less authentic)<br />
<br />
To brush on top and then roll<br />
100g/3.52 ozs unsalted butter<br />
1 tsp ground cinnamon<br />
1/2 cup granulated sugar<br />
<br />
Method<br />
<br />
1. Preheat oven to 180°C and line a cupcake tray.<br />
<br />
2. Sift the flour into a medium bowl, then add a pinch of salt and the caster sugar. In a jug, combine the vegetable oil, egg, buttermilk and vanilla extract. Add to the dry mixture and stir to only just combine. It will be thick and puffy. Place a tablespoonful of the mixture in each muffin hole and make an indent in the centre. Fill each indent with a teaspoon of the strawberry jam.<br />
<br />
3. Cover the jam with the remaining cupcake batter. I found that these slightly overflowed and that the tops stuck together but then after taking it out, it contributed to the puffy donut look. Bake for 25 minutes or until a skewer inserted comes out clean. Remove from the oven and set aside to cool slightly.<br />
<br />
4. Meanwhile, melt the butter and cool slightly. Combine the extra sugar and the cinnamon in a large bowl. When the muffins are cool enough to handle, brush each muffin lightly with the melted butter, then roll in the cinnamon sugar. Serve while still a little warm.<br />
<br />
Recipe adapted from Not Quite Nigella's Jam Donut Cupcake recipe.Christy Amularhttp://www.blogger.com/profile/14403312758174743447noreply@blogger.comtag:blogger.com,1999:blog-9563865.post-90045161326767505672010-07-16T17:45:00.000+08:002010-09-12T17:53:51.882+08:00Overnight Cinnamon BunsI love this overnight cinnamon bun recipe! I usually make it after dinner and I don't mind staying up until midnight to wait for the dough to rise. Oh, the promise of fluffy cinnamons for breakfast! <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCeEwcZKtVPipXGCIkEIh6VnXP9I_EiqgNOgQ4IgL2nHSKmptj4B4p9cqNtlOFS_e98zfEwehsP6rq7_6-aK1SKvdmGt66cZctZZtxkOX08354o602SQqw9bGbrDsM7kSwq_tkNA/s1600/overnightcinnamonbuns.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCeEwcZKtVPipXGCIkEIh6VnXP9I_EiqgNOgQ4IgL2nHSKmptj4B4p9cqNtlOFS_e98zfEwehsP6rq7_6-aK1SKvdmGt66cZctZZtxkOX08354o602SQqw9bGbrDsM7kSwq_tkNA/s640/overnightcinnamonbuns.jpg" width="640" /></a></div><br />
<br />
<b>Overnight Cinnamon Buns</b><br />
(Recipe from Our Best Bites)<br />
<br />
Dough<br />
<br />
1 T active dry yeast<br />
1/2 C warm water (105 degr F/ 40 deg C)<br />
4 1/2 C all-purpose flour (22 1/2 oz 700g)<br />
4 large eggs<br />
1/4 C sugar<br />
1 tsp kosher salt<br />
1/2 C (1 stick) real butter at room temp<br />
<br />
<br />
Filling<br />
<br />
1/2 C (1 stick) real butter at room temp<br />
3/4 C packed brown sugar<br />
1 T cinnamon<br />
<br />
<br />
Glaze<br />
<br />
1 C powdered sugar<br />
2 T butter, melted<br />
2 T milk or cream<br />
1 t vanilla extract<br />
<br />
<br />
In the bowl of a stand mixer, sprinkle the yeast over the water, allow to bloom for a few minutes, then whisk until smooth. Whisk in 1/2 C of the flour. Cover with plastic wrap and let stand in a warm spot for about 30 minutes. <br />
Add the eggs, sugar, butter, and remaining 4 cups flour to the yeast mixture. Fit the mixer with the dough hook and knead on medium speed until smooth 10-12 minutes. Add a bit more flour to reduce stickiness if needed.<br />
<br />
Cover with plastic wrap, set in a warm spot and let rise until doubled, about 2 hours. <br />
<br />
While dough is rising, prepare filling. Take 2 T of the stick of butter and set aside. Beat remaining butter, brown sugar, and cinnamon together until combined and slightly fluffy, about 1 minute.<br />
<br />
Butter a 9x13 baking dish. Transfer the dough to a floured work surface. Roll out into a rectangle about 15x10 in. Spread filling onto dough and roll up length-wise. <br />
<br />
Use string or dental floss to score and cut the dough into rolls. You can make 12 small rolls, 10 medium ones, or 8 large. Place cut side up in baking dish. Melt the reserved 2 T butter and brush on top of rolls. Cover tightly with plastic wrap and place in the fridge overnight. <br />
<br />
The next morning remove from refrigerator and let rise until half again as high, about 1 hour. While rising mix glaze ingredients until combined. Preheat the oven to 350. Bake until golden brown, about 30 minutes. Let cool in the pan for 15 minutes. Spread the glaze over warm rolls and serve.Christy Amularhttp://www.blogger.com/profile/14403312758174743447noreply@blogger.com0tag:blogger.com,1999:blog-9563865.post-33081425603014285262010-02-23T17:55:00.008+08:002010-09-12T18:02:27.506+08:00<div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0xGU2kjY-4wrLwvcIwoQKUGQXw4tKe2yEhlkm83Olc4Vxrsd5iRHPlJxRer6WbY3cuTSVbjsqnVyC221rIIQIt4lGY_JsCs10SNsqnTLpewko7Rb08cfguaGcEMsON2b1n4zC0A/s1600/basilloaf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0xGU2kjY-4wrLwvcIwoQKUGQXw4tKe2yEhlkm83Olc4Vxrsd5iRHPlJxRer6WbY3cuTSVbjsqnVyC221rIIQIt4lGY_JsCs10SNsqnTLpewko7Rb08cfguaGcEMsON2b1n4zC0A/s640/basilloaf.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeekVA0PP74vcyZsWDxxjp7QwMked0SmvTYH-gegF16OvFxCDR-Ez0IcxoITjU0-2gddZfIYMyVFWN0-ovEhEpmY1eHSHwerm3JUIXKRpY2WKkG36ETpXP4jwSOLM6tmox-xL9dg/s1600/loaf2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeekVA0PP74vcyZsWDxxjp7QwMked0SmvTYH-gegF16OvFxCDR-Ez0IcxoITjU0-2gddZfIYMyVFWN0-ovEhEpmY1eHSHwerm3JUIXKRpY2WKkG36ETpXP4jwSOLM6tmox-xL9dg/s640/loaf2.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: left;">I love the recipe book <a aptureproxy="56" href="http://www.amazon.com/gp/product/1844300315?tag=sweetidi-20" id="aptureLink_pMCgtpAEDo">Loaves, Cakes and Quiches with Friends by Ilona</a>. Practically any savory ingredient you have in your kitchen can be mixed and matched and baked into delicious loaves for brunch or snacks. I tweaked the recipe a little bit, substituting cheese for capers. I added a sprinkling of bacon bits for a richer, rounder flavor.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><b>Sun-dried Tomato, Cheese and Basil Loaf</b><br />
<br />
Ingredients:<b><br />
</b></div><div><ul><li>200 grams all-purpose flour</li>
<li>3 teaspoons baking powder</li>
<li>3 eggs </li>
<li>100 ml olive oil</li>
<li>100 ml milk </li>
<li>3 1/2 oz cheddar cheese </li>
<li>1/4 cup sun-dried tomatoes, chopped </li>
<li>1/3 cup chopped bacon </li>
<li>large handful of resh basil, torn into small pieces or snipped with scissor</li>
<li>salt and black pepper</li>
</ul><br />
<br />
<br />
Directions:<br />
<br />
1. Preheat the oven to 350 degrees Fahrenheit. Grease a loaf tin and slightly dust with flour.<br />
<br />
2. In a large bowl, mix the flour and baking powder. In another bowl, whisk together the eggs, oil and milk. Season with salt and pepper.<br />
<br />
3. Pour the egg mixture into the flour mixture and fold mixture and fold in gently until there are no more lumps. Stir in the grated cheese, sun-dried tomatoes, bacon bits and basil. Mix well.<br />
<br />
4. Pour the mixture into the prepared tin and bake for about 45 minutes, until the tip of the knife inserted in the center of the loaf comes out clean. Allow to cool in the tin before turning out.</div>Christy Amularhttp://www.blogger.com/profile/14403312758174743447noreply@blogger.com0tag:blogger.com,1999:blog-9563865.post-47089169300142161972010-02-13T18:04:00.008+08:002010-09-12T19:08:51.832+08:00Fortune Cookie Fun<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw7Y_XROLQ5UaTDJbpgOD8LUIuYZSuo39NbXXRt5BIm0rDvnJfteE9q81QXLWQM-1Oxwuv3B5pD-AXQzKjBaKHMI0Hq4QeFOlJn2fvbFoOwNLs1XASg6Yox1D6CXYUJjVp8KPWnA/s1600/fortunecookiescopy-1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw7Y_XROLQ5UaTDJbpgOD8LUIuYZSuo39NbXXRt5BIm0rDvnJfteE9q81QXLWQM-1Oxwuv3B5pD-AXQzKjBaKHMI0Hq4QeFOlJn2fvbFoOwNLs1XASg6Yox1D6CXYUJjVp8KPWnA/s640/fortunecookiescopy-1.png" width="640" /></a></div><br />
<br />
<br />
<br />
<b>FORTUNE COOKIE</b><br />
<br />
<i>1 egg white<br />
1/8 teaspoon vanilla extract<br />
1 pinch salt<br />
1/4 cup unbleached all-purpose flour<br />
1/4 cup white sugar</i><br />
<br />
Directions:<br />
<br />
1.Preheat oven to 400 degrees F. Butter a cookie sheet. Write fortunes on strips of paper about 4 inches long and 1/2 inch wide. Generously grease 2 cookie sheets.<br />
<br />
2. Mix the egg white and vanilla until foamy but not stiff. Sift the flour, salt, and sugar and blend into the egg white mixture.<br />
<br />
3. Place teaspoonfuls of the batter at least 4 inches apart on one of the prepared cookie sheets. Tilt the sheet to move the batter into round shapes about 3 inches in diameter. Be careful to make batter as round and even as possible. Do not make too many, because the cookie have to be really hot to form them and once they cool it is too late. Start with 2 or 3 to a sheet and see how many you can do.<br />
<br />
4. Bake for 5 minutes or until cookie has turned a golden color 1/2 inch wide around the outer edge of the circle. The center will remain pale. While one sheet is baking, prepare the other.<br />
<br />
5. Remove from oven and quickly move cookie with a wide spatula and place upside down on a wooden board. Quickly place the fortune on the cookie, close to the middle and fold the cookie in half. Place the folded edge across the rim of a measuring cup and pull the pointed edges down, one on the inside of the cup and one on the outside. Place folded cookies into the cups of a muffin tin or egg carton to hold their shape until firm.Christy Amularhttp://www.blogger.com/profile/14403312758174743447noreply@blogger.com0tag:blogger.com,1999:blog-9563865.post-5399166152532507002010-02-10T18:12:00.000+08:002010-09-12T18:21:30.157+08:00Good Dog Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit620TS6ekfdr6Gc61QftybFGMJUD62zOu99arYJUttoDpk-8J6Xqm_vCBw2KUY9Pqx4f3-xxrvwUmNaaR4NbJU76EaavtW8UkpFFICutUc30UkFLwnkLqklMqjqSsnJCPGLt22Q/s1600/dogbiscuit3-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit620TS6ekfdr6Gc61QftybFGMJUD62zOu99arYJUttoDpk-8J6Xqm_vCBw2KUY9Pqx4f3-xxrvwUmNaaR4NbJU76EaavtW8UkpFFICutUc30UkFLwnkLqklMqjqSsnJCPGLt22Q/s640/dogbiscuit3-1.jpg" width="456" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiGtubbUefd97ZQb_XXSep19_OfeQT-3JoyLbkiD8C_UVOMTFGLDzBCiCqh38oVBkhfV_gDiSDluGqiotDG4IaCSAH0gVu24mEvt0Fx5Lotp-6kqbNgaV2mDoaKC5f7MoDBT9SFQ/s1600/dogbiscuit2-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiGtubbUefd97ZQb_XXSep19_OfeQT-3JoyLbkiD8C_UVOMTFGLDzBCiCqh38oVBkhfV_gDiSDluGqiotDG4IaCSAH0gVu24mEvt0Fx5Lotp-6kqbNgaV2mDoaKC5f7MoDBT9SFQ/s640/dogbiscuit2-1.jpg" width="456" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg-M4lCtE5zAeo0dvU73DIs1bNZ4mBVZJ8ri5-ZK2wcFiddjl1mIXKuI9WP-qrYS_w9K0EvliLO-DzAbmbhRDv3azyL_xXl1SQ88yeeX78LdT8Eaz0psnbeL6zB_9y7FQ5Q5VnXw/s1600/dogbiscuit1-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg-M4lCtE5zAeo0dvU73DIs1bNZ4mBVZJ8ri5-ZK2wcFiddjl1mIXKuI9WP-qrYS_w9K0EvliLO-DzAbmbhRDv3azyL_xXl1SQ88yeeX78LdT8Eaz0psnbeL6zB_9y7FQ5Q5VnXw/s640/dogbiscuit1-1.jpg" width="640" /></a></div><br />
<br />
I love making these treats for my doggies (<a href="http://www.moderndogmagazine.com/articles/guardians-being/84">my guardians of being</a>). These biscuits smell so yummy and meaty my dogs just go crazy over them! Make a batch of these homemade dog biscuits for the dog lover in your life too. Woof!<br />
<br />
<b>GOOD DOG COOKIES</b><br />
<br />
Ingredients:<br />
<br />
<i>2 1/2 cups whole wheat flour<br />
3/4 cup nonfat dry milk powder<br />
1 egg, beaten<br />
1/2 cup vegetable oil<br />
2 cubes beef bouillon cube<br />
3/4 cup boiling water<br />
2 tablespoons brown sugar</i><br />
<br />
<b>Directions:</b><br />
<br />
1. Preheat oven to 300 degrees F (150 degrees C). Lightly grease one cookie sheet.<br />
2. Dissolve bouillon cubes in boiling water and allow to cool.<br />
3. Combine the flour, dry milk, egg, oil, beef broth and brown sugar. Mix well and knead dough for 1 minute.<br />
4. On a floured surface roll out dough to about 1/4 inch thickness. Cut out bones and place on cookie sheet.<br />
5. Bake for 30 minutes and allow to cool.<br />
<br />
(Recipe from Allrecipes.com)<br />
<br />
<b>DOGGIE MUNCHIES</b><br />
<br />
<b>Ingredients:</b><br />
<br />
<i>1 tsp salt</i><br />
<i>2 cups unbleached flour</i><br />
<i>1 egg</i><br />
<i>3 tablespoons chopped parsley</i><br />
<i>1/2 cup chicken broth</i><br />
<br />
<b>Directions:</b><br />
<br />
1. Preheat oven to 400 degrees Fahrenheit.<br />
2. Combine cornmeal, salt and unbleached flour.<br />
3. In a separate mixing bowl, beat egg with vegetable oil, then add chopped parsley and chicken broth; mix well.<br />
4. Gradually add the flour mixture. Knead dough and roll out to half- inch thickness.<br />
5. Use a cookie cutter to cut dough into shapes your dog might appreciate such as cats, fire hydrants, shoes, bones etc.<br />
6. Bake for 15 minutes until firm.<br />
7. Serve warm. Watch doggie wag his tail.Christy Amularhttp://www.blogger.com/profile/14403312758174743447noreply@blogger.com0tag:blogger.com,1999:blog-9563865.post-60427647072639575052008-09-08T13:40:00.003+08:002010-09-13T23:57:56.140+08:00Seafood Sensation<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOSrYbJ4LTh59w7reQA-DJnousoXvqnazcfexz3ZwnYdSQL37c8t7UsBebUb0CzdlxIBENV5u8QTKkUjcTCeUWLo2jO2ong6wEQVYzMB8e2WQDs8BhEuRny0o4lSQvPjng4LKy0A/s1600-h/prawn_mushroom+crepe+cornet.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="640" id="BLOGGER_PHOTO_ID_5107089618523034418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOSrYbJ4LTh59w7reQA-DJnousoXvqnazcfexz3ZwnYdSQL37c8t7UsBebUb0CzdlxIBENV5u8QTKkUjcTCeUWLo2jO2ong6wEQVYzMB8e2WQDs8BhEuRny0o4lSQvPjng4LKy0A/s640/prawn_mushroom+crepe+cornet.jpg" style="float: left; margin-bottom: 10px; margin-left: 0pt; margin-right: 10px; margin-top: 0pt;" width="458" /></a><span style="font-size: 130%; font-weight: bold;"><br />
<br />
</span><br />
<br />
<br />
<br />
<br />
<div align="left"><span style="font-weight: 700;"><span style="font-size: small;">Prawn and Mushroom Crepe Cornet</span></span></div><div align="left"><br />
</div><div align="left"><br />
</div><div align="left">Ingredients:</div><div align="left" class="MsoNormal"><o:p> </o:p></div><div align="left" class="MsoNormal">Crepe</div><div align="left" class="MsoNormal"><o:p> </o:p><span style="font-size: 100%; font-style: italic;">¼ cup plain flour</span><span style="font-size: 100%;"><br />
</span><span style="font-size: 100%; font-style: italic;">1 egg, lightly beaten</span><span style="font-size: 100%;"><br />
</span><span style="font-size: 100%; font-style: italic;">½ tsp oil</span><span style="font-size: 100%;"><br />
</span><span style="font-size: 100%; font-style: italic;">1/3 cup milk</span></div><div align="left" class="MsoNormal"><o:p> </o:p>Prawn Filling:</div><div align="left" class="MsoNormal" style="font-style: italic;"><o:p> </o:p><span style="font-size: 100%;">30 g butter<br />
2 tbsp plain flour<br />
1 small chicken stock cube, crumbled<br />
500 grams cooked prawns, shelled and chopped<br />
2 tbsp dry white wine<br />
¼ cup cream<br />
1 tbsp chopped fresh dill</span></div><div align="left" class="MsoNormal"><span style="font-size: 100%;"><o:p> </o:p></span>Crepe:</div><div align="left" class="MsoNormal"><o:p></o:p>Sift flour into bowl, make well in centre. Gradually stir in combined egg, oil and milk, stir until butter is smooth. Mixture can be made by blending or processing all ingredients until smooth. Strain batter into jug, stand for 30 minutes.</div><div align="left" class="MsoNormal"><o:p></o:p>Heat heavy based crepe pan over medium heat, grease with know of butter. Pour 2 to 3 tablespoons batter into pan, swirling batter to cover base of pan evenly. When crepe is lightly browned underneath, carefully turn with spatula or fingers, lightly brown other side.<br />
<br />
</div><div align="left" class="MsoNormal"><o:p></o:p>Prawn filling: Melt butter in medium saucepan, add flour, stir constantly over heat for 1 minute. Remove from heat, stir in water and stock cube, stir constantly over high heat until mixture boils and thickens. Add prawns, mushroom, white wine, cream and dill; reheat gently without boiling.</div><div class="MsoNormal"><br />
</div><span style="font-weight: bold;"><span style="font-size: 130%;">Fish and Vegetable Hot Pot</span><br />
<br />
</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmN9wI_G8WRXYQT0oV9y0KMa6grpacY6ahPBre8V8gsPRNdWSMUV7NFxwVicT3BYwSknvXx4h-XpDmIh9s7pRLm_HnAwhhUpJZF_MYi_qJo7rYwTgdOCvMUCXjQ0W7HsSRcXjQFA/s1600-h/seafood_hotpot.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="480" id="BLOGGER_PHOTO_ID_5107090653610152770" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmN9wI_G8WRXYQT0oV9y0KMa6grpacY6ahPBre8V8gsPRNdWSMUV7NFxwVicT3BYwSknvXx4h-XpDmIh9s7pRLm_HnAwhhUpJZF_MYi_qJo7rYwTgdOCvMUCXjQ0W7HsSRcXjQFA/s640/seafood_hotpot.jpg" style="float: left; margin-bottom: 10px; margin-left: 0pt; margin-right: 10px; margin-top: 0pt;" width="640" /></a><o:p></o:p><span style="font-size: 100%; font-style: italic;"><br />
<br />
</span><span style="font-size: 100%;"><br />
<br />
Ingredients:</span><span style="font-size: 100%; font-style: italic;"><br />
<br />
125 grams broccoli, chopped</span><span style="font-size: 100%; font-style: italic;"> 3 small zucchini, sliced </span><span style="font-size: 100%; font-style: italic;"><br />
30 g butter<br />
</span><span style="font-size: 100%; font-style: italic;">1 small onion, finely chopped<br />
</span><span style="font-size: 100%; font-style: italic;">1 clove garlic, crushed<br />
</span><span style="font-size: 100%; font-style: italic;">¼ cup plain flour<br />
</span><span style="font-size: 100%; font-style: italic;">2 cups water<br />
</span><span style="font-size: 100%; font-style: italic;">1 small chicken stock cube, crumbled<br />
</span><span style="font-size: 100%; font-style: italic;">750 grams white fish fillets, coarsely chopped<br />
</span><span style="font-size: 100%; font-style: italic;">¼ cup dry white wine<br />
</span><span style="font-size: 100%; font-style: italic;">2 tablespoons cream<br />
</span><span style="font-size: 100%; font-style: italic;">440 grams potatoes, halved<br />
</span><span style="font-size: 100%; font-style: italic;">125 grams frozen baby carrots, thawed<br />
</span><span style="font-size: 100%; font-style: italic;">¼ cup chopped fresh parsley</span><br />
<span style="font-size: 100%; font-style: italic;"> </span> <br />
<div class="MsoNormal"><span style="font-size: 100%;"><o:p> </o:p></span>Boil, steam or microwave broccoli and zucchini until just tender; drain. Melt butter in large saucepan, add onion and garlic, stir constantly over medium heat for about 2 minutes or until onion is soft. Add flour, cook for 1 minute, stirring constantly.</div><div class="MsoNormal"><o:p></o:p>Remove from heat, gradually stir in water and stock cube, stir constantly over high heat until sauce boils and thickens. Add fish, wine, cream, potatoes and carrots.<o:p><br />
</o:p></div><div class="MsoNormal">Cook over medium heat for about 5 minutes or until fish is tender. Gently mix in broccoli, zucchini and parsley, cook over low heat or until heated through. Serves 4.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"></div><div class="MsoNormal" style="font-weight: bold;"><span style="font-size: 130%;">Seafood Ravioli with Vermouth</span><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx5OU_n-q4Awoq85J6lwpwB3ILgaDIoEyOG5dVdvNygkY_i8tgi9IquwEhMo_2qgiXxAmgmBHm0esh_0_q8Sc9b-_SiskMUDFtn8_uKdxKs297KPJaeSr4FVNti9fitPPjnhCEvA/s1600-h/seafood+ravioli+2.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="458" id="BLOGGER_PHOTO_ID_5107087505399124754" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx5OU_n-q4Awoq85J6lwpwB3ILgaDIoEyOG5dVdvNygkY_i8tgi9IquwEhMo_2qgiXxAmgmBHm0esh_0_q8Sc9b-_SiskMUDFtn8_uKdxKs297KPJaeSr4FVNti9fitPPjnhCEvA/s640/seafood+ravioli+2.jpg" style="float: left; margin-bottom: 10px; margin-left: 0pt; margin-right: 10px; margin-top: 0pt;" width="640" /></a> <br />
<div class="MsoNormal"><o:p> </o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwlSk7eANlg2-RLXr7cwbCu67eIp4LuAAuIKciuRBaa5THQsO9CNDb-Or7251JpPap6HAqLi7GXLzFxdTdCdUTMsuzf6OsRl4zVnuN9tULw8_IIt4cun8gSiyS7MXAaspALrbfRQ/s1600-h/seafood+ravioli+1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="480" id="BLOGGER_PHOTO_ID_5107088609205719842" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwlSk7eANlg2-RLXr7cwbCu67eIp4LuAAuIKciuRBaa5THQsO9CNDb-Or7251JpPap6HAqLi7GXLzFxdTdCdUTMsuzf6OsRl4zVnuN9tULw8_IIt4cun8gSiyS7MXAaspALrbfRQ/s640/seafood+ravioli+1.jpg" style="float: left; margin-bottom: 10px; margin-left: 0pt; margin-right: 10px; margin-top: 0pt;" width="640" /></a><br />
<div class="MsoNormal"><br />
</div><br />
<br />
<br />
<br />
<br />
Ingredients:<br />
<div class="MsoNormal">Ravioli Dough</div><div class="MsoNormal" style="font-style: italic;"><o:p></o:p><span style="font-size: 100%;">2 cups plain flour<br />
1 egg, slightly beaten<br />
2 tsp oil</span><br />
<span style="font-size: 100%;">½ cup water, approximately</span></div><div class="MsoNormal"><o:p> </o:p></div><div class="MsoNormal">Prawn Filling</div><div class="MsoNormal"><o:p></o:p><span style="font-size: 100%; font-style: italic;">400 grams shelled prawns<br />
1 tablespoon chopped fresh dill</span><span style="font-size: 100%; font-style: italic;"><br />
2 tsp dry vermouth</span><span style="font-size: 100%; font-style: italic;"><br />
¼ cup cream</span></div><br />
Salmon and Dill Sauce <br />
<div class="MsoNormal"><o:p></o:p><span style="font-size: 100%; font-style: italic;">2x 300 ml cartons cream<br />
1/2 large veggie stock cube, crumbled<br />
1 ½ tbsp dry vermouth<br />
1 tsp corn flour<br />
1 tsp water<br />
90 grams smoked salmon, sliced<br />
3 tsps. chopped fresh dill</span></div><div class="MsoNormal"><span style="font-size: 100%;"><o:p> </o:p></span><br />
Roll ravioli dough out, half at a time, to a thickness of 2mm, cut into 8 cm strips (or roll out with a pasta machine). Cover strips with a tea towel to prevent drying out.<o:p><br />
</o:p></div><div class="MsoNormal">Place heaped teaspoons of prawn filling at 4 cm intervals along 1 side of strip of dough. Brush edges with a little water, fold dough over filling; press firmly around filling. Cut between mounds of filling using knife or fluted pastry cutter.</div><div class="MsoNormal"><o:p></o:p>Add ravioli gradually to large saucepan of boiling water, boil uncovered, for about 8 minutes or until ravioli are cooked; drain/. Mix ravioli gently through sauce, serve with grated parmesan cheese if desired.<br />
<o:p><br />
</o:p></div><div class="MsoNormal"><span style="font-weight: bold;">Ravioli dough</span>: Sift flour into large bowl, make well in centre, gradually stir in the combined egg, oil and enough water, to make dough firm and pliable. Turn onto lightly floured surface, knead for minutes. Place in lightly oiled bowl, cover, stand for 30 minutes before rolling.</div><div class="MsoNormal"><o:p></o:p><span style="font-weight: bold;">Prawn filling:</span> Mince, process or blend prawns with dill and vermouth until smooth. Tarnsfer to a large bowl, stir in cream, gently cover, refrigerate.<br />
<o:p><br />
</o:p></div><div class="MsoNormal"><span style="font-weight: bold;">Salmon and Dill Sauce:</span> Combine cream and stock cube in medium saucepan, bring to boil, reduce heat, simmer for about 5 minutes or until mixture boils and thickens, stir in salmon and dill.</div>Christy Amularhttp://www.blogger.com/profile/14403312758174743447noreply@blogger.com0tag:blogger.com,1999:blog-9563865.post-33628013852454252772008-05-14T10:51:00.004+08:002010-08-29T21:07:53.486+08:00Lemon Cupcakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3d6agJcL2NlT9k2TzC9Q9Y40S15uD6TWvlIY-GEffDFnbZDXf5C5keeSXiger2lFjrNqBPuA3eWW6Ung9wwJyrJM5dWMPHw3VZTiZPgM09HeLSQiyMMj4sK85bUyqio2tII4Vow/s1600-h/lemon+meringue+cuppy+%28Large%29.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="640" id="BLOGGER_PHOTO_ID_5200235432069448578" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3d6agJcL2NlT9k2TzC9Q9Y40S15uD6TWvlIY-GEffDFnbZDXf5C5keeSXiger2lFjrNqBPuA3eWW6Ung9wwJyrJM5dWMPHw3VZTiZPgM09HeLSQiyMMj4sK85bUyqio2tII4Vow/s640/lemon+meringue+cuppy+%28Large%29.jpg" width="457" /></a><br />
<br />
<br />
<div style="font-family: georgia; text-align: left;"><span style="font-weight: bold;"><br />
Lemon Meringue Cupcakes</span></div><ul style="font-family: georgia; text-align: left;"><li><span class="content"><span id="ingredients" style="font-style: italic;"><span id="leftcol"><span id="ingredient"> 1 1/2 cups flour </span> </span></span></span></li>
<li><span class="content"><span id="ingredients" style="font-style: italic;"><span id="leftcol"><span id="ingredient"> 1/2 teaspoon baking powder </span> </span></span></span></li>
<li><span class="content"><span id="ingredients" style="font-style: italic;"><span id="leftcol"><span id="ingredient"> 1/4 teaspoon salt</span></span></span></span></li>
<li><span class="content"><span id="ingredients" style="font-style: italic;"><span id="leftcol"><span id="ingredient"> </span><span id="ingredient">1/2 cup buttermilk </span> </span></span></span></li>
<li><span class="content"><span id="ingredients" style="font-style: italic;"><span id="leftcol"><span id="ingredient"> 1 tablespoon lemon juice </span> </span></span></span></li>
<li><span class="content"><span id="ingredients" style="font-style: italic;"><span id="leftcol"><span id="ingredient"> 2 sticks (8 ounces) unsalted butter, softened </span></span></span></span></li>
<li><span class="content"><span id="ingredients" style="font-style: italic;"><span id="leftcol"> </span> <span id="rightcol"> <span id="ingredient"> 1 2/3 cups sugar, plus more for decorating </span> </span></span></span></li>
<li><span class="content"><span id="ingredients" style="font-style: italic;"><span id="rightcol"><span id="ingredient"> 2 tablespoons finely grated lemon peel, plus thin strips of peel for garnish</span></span></span></span></li>
<li><span class="content"><span id="ingredients" style="font-style: italic;"><span id="rightcol"><span id="ingredient"> </span><span id="ingredient">2 large eggs plus 2 egg whites, at room temperature </span> </span> </span> </span></li>
</ul><div style="font-family: georgia; text-align: left;"><span class="content"> Directions:</span><br />
<br />
<span class="content"><span class="numbers"> 1. </span> Position a rack in the center of the oven and preheat to 350°. Line muffin pans with paper liners. In a medium bowl, combine the flour, baking powder and salt. In a separate bowl, combine the buttermilk and lemon juice.</span><br />
<br />
<span class="content"><span class="numbers"> 2. </span> Using an electric mixer, beat the butter on high speed until creamy, about 1 minute. Add 1 cup sugar and the lemon peel and beat until fluffy, about 5 minutes. Add the 2 eggs, one at a time, and beat until combined, scraping down the sides between additions. On low speed, beat in a third of the dry ingredients, then a third of the buttermilk mixture. Repeat, alternating ingredients, until the batter is smooth.</span><br />
<br />
<span class="content"><span class="numbers"> 3. </span> Spoon the batter into each liner, about three-quarters full. Bake until a toothpick comes out clean, about 20 minutes. Let cool on a rack.</span><br />
<br />
<span class="content"><span style="font-weight: bold;">Lemon Cream Filling</span></span></div><div class="item articles" style="font-family: georgia; text-align: left;"><h3><span style="font-size: 100%;">Ingredients</span></h3></div><div style="font-family: georgia; text-align: left;"></div><ul style="color: black; font-family: georgia; text-align: left;"><li><span style="font-style: italic;"> 1 </span><a href="" style="font-style: italic;">egg yolk</a><span style="font-style: italic;">, beaten </span></li>
<li><span style="font-style: italic;"> 1/2 cup sugar </span><span style="font-style: italic;"> </span></li>
<li><span style="font-style: italic;"> 2 tablespoons cornstarch</span><span style="text-decoration: underline;"><span style="font-style: italic;"></span></span></li>
<li><span style="text-decoration: underline;"><span style="font-style: italic;"></span></span><span style="font-style: italic;"></span><span style="font-style: italic;">1/4 cup lemon juice</span><span style="text-decoration: underline;"><span style="font-style: italic;"></span></span><span style="font-style: italic;"> </span></li>
<li><span style="font-style: italic;"> 1/8 teaspoon grated rind of one lemon</span><span style="text-decoration: underline;"><span style="font-style: italic;"><br />
</span></span></li>
<li><span style="font-style: italic;">1/2 teaspoon butter</span><span style="font-style: italic;"> </span></li>
<li><span style="font-style: italic;"> 1/2 cup water</span><span style="text-decoration: underline;"><span style="font-style: italic;"></span></span></li>
</ul><div style="font-family: georgia; text-align: left;">Directions:</div><ol style="font-family: georgia;"><li>Combine yolk, sugar, corn starch, 1/2 cup water, lemon juice, lemon peel and cook in double boiler for 15 minutes.</li>
<li>Add butter.</li>
<li>Spread lemon cream filling on cooled cupcakes.</li>
</ol><span style="font-family: "georgia"; font-weight: 700;">Meringue Topping</span><br />
<br />
<span class="content" style="font-family: "georgia";">In a heatproof bowl, whisk together 2/3 cup sugar and 2 egg whites. Pipe over cupcakes. Return cupcakes to oven and bake at 110 degrees until meringue is </span><span style="font-family: "georgia";">firm.</span>Christy Amularhttp://www.blogger.com/profile/14403312758174743447noreply@blogger.comtag:blogger.com,1999:blog-9563865.post-33137449742019567782008-03-19T20:53:00.014+08:002010-08-29T21:08:30.328+08:00Carrots & Coconut<span style="font-weight: bold;">Ooey Gooey Carrot Cupcakes</span><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF5tZC7l_WXhHcMPGHXEbYZY-fPLd8q1Xu8lKF075ebdCVkiRWfIkxGceLKha3IwtpYaWyfssv16MWEWMUm6ld7t3ey_A_ccD7dpc0A0H3FgtwoZjp2i8k6ViK8oy-Uo3dXymlTg/s1600-h/ooey+gooey+carrot+cupcakes.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="640" id="BLOGGER_PHOTO_ID_5179438504314131090" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF5tZC7l_WXhHcMPGHXEbYZY-fPLd8q1Xu8lKF075ebdCVkiRWfIkxGceLKha3IwtpYaWyfssv16MWEWMUm6ld7t3ey_A_ccD7dpc0A0H3FgtwoZjp2i8k6ViK8oy-Uo3dXymlTg/s640/ooey+gooey+carrot+cupcakes.jpg" width="427" /></a><br />
<br />
<b><span style="font-weight: normal;">Here's an Ooey Gooey Carrot Cupcake Recipe I adapted from the <a href="http://readitandeat.blogspot.com/">Read It and Eat It Blog. </a>I love the texture and how pineapple further enhances the over-all flavour. However, I found the original recipe too oily so I reduced the vegetable oil proportion to 1/2 cup. This cupcake is </span><span style="font-weight: normal;">tasty enough even without frosting!<br />
<br />
Ingredients:<br />
</span></b><br />
<ul><li style="font-style: italic;">2 cups all-purpose flour</li>
<li style="font-style: italic;">1 Tb ground cinnamon</li>
<li style="font-style: italic;">1 1/2 tsp baking soda</li>
<li style="font-style: italic;">1/2 tsp ground allspice</li>
<li style="font-style: italic;">1/4 tsp nutmeg<br />
</li>
<li style="font-style: italic;">1/2 tsp salt</li>
<li style="font-style: italic;">3 eggs</li>
<li style="font-style: italic;">1 cup granulated sugar</li>
<li style="font-style: italic;">1 cup brown sugar</li>
<li style="font-style: italic;">3/4 cup buttermilk</li>
<li style="font-style: italic;">1/2 cup vegetable oil</li>
<li style="font-style: italic;">1 Tb vanilla</li>
<li style="font-style: italic;">3 cups shredded carrots</li>
<li style="font-style: italic;">8 oz. crushed pineapple, juice drained but reserved</li>
<li><span style="font-style: italic;">1 cup chopped walnuts</span><br />
</li>
</ul>Preheat oven to 350. In the bowl of an electric mixer, combine eggs, both sugars, buttermilk, oil and vanilla and mix until well combined. Add in spices and other dry ingredients. Stir in carrots, pineapple and nuts by hand. Batter will be quite runny, but do your best to scoop it into muffin pans lined with cupcake papers. Fill the cups almost to the top because batter does not rise much. Bake for 20 minutes, until browned on top.<br />
<span style="font-weight: bold;">Dreamy Coconut Cake<br />
<br />
</span>Truly my favourite cake. It reminds me of angel wings. Delicious layers of yellow cake covered with fluffy, white frosting. So dreamy, so airy, so heavenly! <span style="font-weight: bold;"><br />
</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9KsVW00PORyrE7Q2PDNxMTn9xZpudsEO3PRSZhQTpdx4wv_d3MeifQzt_N4iZ4RkmFU4aGw_QJjA-UyJJwd_0gswvZvWG5RrJUt4jU1lrDCAvYwTj1tAo2K8uzurowyHzLBig5A/s1600-h/fresh+coconut+cake_1+%28Large%29.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="457" id="BLOGGER_PHOTO_ID_5179455353470833314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9KsVW00PORyrE7Q2PDNxMTn9xZpudsEO3PRSZhQTpdx4wv_d3MeifQzt_N4iZ4RkmFU4aGw_QJjA-UyJJwd_0gswvZvWG5RrJUt4jU1lrDCAvYwTj1tAo2K8uzurowyHzLBig5A/s640/fresh+coconut+cake_1+%28Large%29.jpg" width="640" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPPZb4SJIKiD3oXhINZY0AYHxBEO7ywkIJyb9eJE2aPDLMmnJewNJdvo-U77FTrWtzg5qbGPI7E_-xJ0r0Dy0lM1Gk5QuQ0U7tXxKctna5R-tFISZ9MfDdI5vSyKqoFJJshOsWqA/s1600-h/cococake_detail.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="640" id="BLOGGER_PHOTO_ID_5179456727860368050" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPPZb4SJIKiD3oXhINZY0AYHxBEO7ywkIJyb9eJE2aPDLMmnJewNJdvo-U77FTrWtzg5qbGPI7E_-xJ0r0Dy0lM1Gk5QuQ0U7tXxKctna5R-tFISZ9MfDdI5vSyKqoFJJshOsWqA/s640/cococake_detail.jpg" width="480" /></a><br />
<div id="rIng"><h4>Ingredients:</h4><span style="font-weight: bold;">Yellow Cake</span><br />
<br />
<ul style="font-style: italic;"><li>2 cups all-purpose flour, stirred before measuring</li>
<li>1 tablespoon baking powder</li>
<li>1 teaspoon salt</li>
<li>1/2 cup butter, softened</li>
<li>1 1/4 cups sugar</li>
<li>2 eggs</li>
<li>3/4 cup milk</li>
<li>1 teaspoon vanilla</li>
</ul></div>Mix flour, baking powder, and salt; set aside. Cream sugar and butter in a large mixing bowl, beating until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Add half of the flour mixture then half of the milk. Add vanilla. Mix until blended; add remaining flour and milk and beat until smooth. The batter will be thick. Spread batter in two greased and floured 8-inch layer cake pans or a 13x9x2-inch baking pan. Bake at 350° for 25 to 35 minutes, or until cake springs back when lightly touched near center.<br />
<br />
<dl style="font-family: georgia;"><dt><span style="font-weight: bold;">White Mountain Frosting </span><br />
</dt>
<dt style="font-style: italic;"><br />
</dt>
<dt style="font-style: italic;"><span style="color: black;">2 large egg whites</span> </dt>
<dt style="font-style: italic;"><span style="color: black;">1/4 cup light corn syrup<br />
1/2 cup granulated sugar<br />
2 tablespoons water<br />
1 teaspoon vanilla extract</span> </dt>
</dl><span style="color: black;">Combine sugar, corn syrup and water in a 1-quart saucepan. Cover and heat to a rolling boil over medium heat. Uncover and cook, without stirring, to 242*F (115*C) on a candy thermometer or until a small amount of mixture dropped into very cold water forms a ball that flattens when removed from water. Cooking time can take between 4 to 8 minutes.<br />
<br />
</span><span style="color: black;">Meanwhile using an electric mixer at high speed, beat egg whites in a medium bowl just until stiff peaks form. Reduce speed to medium and while beating constantly, very slowly pour hot syrup in a steady, thin stream into the egg whites. Add the vanilla and continue beating at high speed for about 10 minutes until stiff peaks form.</span><br />
<br />
Cover yellow cake with white mountain frosting. Sprinkle and cover with sweetened coconut. <span class="Large_text" style="font-family: "georgia";"></span>Christy Amularhttp://www.blogger.com/profile/14403312758174743447noreply@blogger.com0