Confectionately Yours, Save the Cupcake!: Freak-outs

      I know you're all freaking out because its the last recipe from Confectionately Yours, Save the Cupcake! But we're going to start on The Teashop Girls recipes after this! Here's something to really freak out about, but in a good way:

Description from book:

Try these when you're feeling freaked, or just in the
mood for something different. Very, very different.

Freak-outs

Ingredients:

8 whole cloves garlic

1/3 canola oil,plus more to coat garlic

1 cup milk

1 teaspoon apple cinder vinegar

1 cup plus 2 tablespoons all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt
3/4 cup sugar
1&1/2 teaspoons vanilla extract
2/3 cup semisweet chocolate chips

Kosher salt, for sprinkling

How to Bake

Preheat the oven to 350 degrees F. Line a muffin pan with cupcake liners. Toss garlic cloves in a little oil and place on a baking sheet. Roast in oven until brown and soft. Remove from oven and let sit until cool enough to mash into a paste. Whisk the milk and vinegar into a bowl and set aside for a few minutes to let curdle. Sift the flour, baking powder, baking soda, and salt into a large bowl and mix. Place the chocolate chips in a microwave-safe bowl and heat for 30 seconds. Remove from microwave and stirr. If they aren't melted, Heat again in 10-second increments, stirring each time until fully melted. In a separate large bowl, mix the curdled milk with the sugar, vanilla extract, and oil, then add the garlic paste and melted chocolate. With a whisk or hand-held mixer, add the dry ingredients a little bit at a time, stopping occasionally to scrape the sides of the bowl, and mix until no lumps remain. Fill cupcake liners 2/3 of the way, and bake for 18-22 minutes, transfer to a cooling rack and let cool completely before frosting. Frost with Fudgy Frosting and sprinkle a few flakes of kosher salt on top. Makes about 12.

Fudgy Frosting

Ingredients:

1/3 cup semisweet chocolate chips

1/2 cup margarine, softened

2 teaspoons vanilla extract

3 tablespoons cocoa powder, unsweetened

1/2 cup powdered milk

(non-flavoured otherwise the texture will be grainy from

the large sugar crystals)

1 cup confectioner's sugar

 1 tablespoon milk

(to thin frosting if needed)

How to Make

Place the chocolate chips in a microwave-safe bowl and heat for 30 seconds. Remove from microwave and stir. If they aren't melted, Heat again in 10-second increments, stirring each time until fully melted. Then set aside and allow to cool to room temperature. In a large bowl, with an electric mixer, beat the margarine until light and fluffy. Beat in vanilla extract and cocoa powder until combined. Slowly beat in the powdered milk and confectioner's sugar on low speed. If the mixture seems to firm, drizzle in a little milk in small increments. Beat on medium speed until completely combined.

Friends are like cupcakes in my pantry of memories.

~ Unknown

      You might want to tell your eaters what's in this freaky little cupcake before you let them eat it. You don't want them freaking out and ending up choking! But then again, maybe that's why they're called Freak-outs. Look forward to the next post. The Teashop Girls here we come!

Confectionately Yours, Save the Cupcake!: Gluten-free Chocolate Cupcakes

       For all those with allergies to gluten, this one's for you. I know how it feels no being able to eat something so good. I'm allergic to eggs you know. Also, please vote for your favourite baked goods (left side bar) so I'll be sure to post more recipes of those on my blog. : D

 "When you look at a cupcake, you've got to smile."
~ Anne Byrn


Gluten-Free Chocolate Cupcakes

Ingredients:

1/2 cup milk

1/2 teaspoon vinegar

1 cup plus 1 tablespoon gluten-free all-purpose flour
(You can use Bob's Red Mill)

1/4 cup cocoa powder, unsweetened

1/2 teaspoon baking powder

3/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup semisweet chocolate chips

3/4 cup sugar

1teaspoon vanilla extract

1/4 cup yogurt

1/3 cup canola oil

How to Bake

Preheat the oven to 350 degrees F. Line muffin pan with cupcake liners. Whisk the milk and vinegar in a measuring cup, and set aside for a few minutes to get good and curdled. Sift the gluten-free flour, cocoa powder, baking powder, baking soda and salt into a large bowl and mix. Place the chocolate chips into a microwave safe bowl and heat for 30 seconds. Remove from microwave and stir. If they aren't melted, heat again in 10 second increments, stirring each time, until fully melted. (This is the microwave method but I use the double-boil method. I'd show you if I had time but you can Google it for now.) In a separate large bowl, mix the curdled milk in with the sugar, vanilla extract and, yogurt and oil. Then add the melted chocolate and mix with a whisk or a hand-held mixer. Slowly add the dry ingredients a little bit at a time, stopping to scrape the sides of the bowl a few times, and mix until no lumps remain. Fill cupcakes liners two thirds of the way and bake for 18-22 minutes. Transfer to a cooling rack and let cool completely before frosting. Makes about 12-15 cupcakes.

Chocolate Frosting

Ingredients:

1/4 cup margarine

1/4 cup shortening
1/2 cup cocoa powder

1/2 teaspoon vanilla extract

2-1/2 cups confectioners 'sugar

3 tablespoons milk

How To  Make:

In a large bowl, with a electric mixer, cream together the margarine and shortening. Sift in cocoa powder and mix with the margarine and shortening. Add the vanilla extract. Slowly beat in the confectioners' sugar, in 1/2-cup intervals, adding a little bit of milk between the batches. Continue mixing high speed for about 3-7 min, until the frosting is light and fluffy.

       A piece of bad news guys. The next entry will be the end of the cupcakes age. Or rather, we're moving from Confectionately Yours, Save the Cupcake! to The Teashop Girls. But on the bright side, we'll be moving into the Tea and Scones Age!

Notifications

     See the cupcake? Cute, isn't it? It's fake, and un-edible, but totally squishy!!! I was feeling a little down today so my friend gave it to me to uh... sorta "replenish" my happiness. There's just something in a cupcake that makes everyone smile. : D My other friend also loaned me her 4-leaf-clover lucky charm (worth $20!) for a day. She probably saw me in my "horrible state". That's how much I know my friends love me. <3

        Okay, its pretty obvious that there are a few changes. But let me explain them to you. You see the two questions on the left side bar? Please vote, or choose one of the options. Note that you may choose more than one option. I really want to get your opinions so that I can improve this food blog. So help me please!
 
      Now below that are more of my blog entries, latest on top, sorted according to months. The earliest recipe dates back to Tuesday, June 5th, 2012, when I first stumbled upon The Secret Ingredient which inspired me to start my own food blog. But if you want to read some of my more popular posts, then please refer to the right sidebar and scroll down to Popular Posts. They'll feature my top 5 most popular posts.

      Looking for something more than reading? Well then look to your right and you'll find yourself face-to-face with some baking videos! The videos show you how to frost and decorate your baked cakes/cupcakes creatively. The other videos on chocolate show you how to use it in different ways.

      AND, if you need translation, scroll all the way down to the bottom of the page to the Translate gadget and select your language. If you want to view my profile, then look below the More Blog Entries gadget.

      What about comments? Well, you can see right below every post: No comments. Click that and write your comment. I think that might only be possible if you own a Gmail account or have your own blog. But just give it a try anyway.

      Listen, I really, really would like to hear from my viewers and I hope all these new stuff I've added will make a difference in the number of page-views I receive. If you see something you like, or know some one who loves to cook and bake as much as I do, then show your family and friends. My ambition is to become a famous baker/chef and I'm not going to let my allergies toward eggs stop me. : D

Confectionately Yours, Save the Cupcake!: Heartsick Puppies

        Okay, I know what it says in the heading, but we are NOT going to bake sick puppies today. Its just the name of the cupcake. Guaranteed to be puppy-licious! Wait, wait, wait. No it won't taste like puppies, just like a normal cupcake.

There's nothing a Cupcake and Coffee can't solve.
~ Marie Williams Johnstone

Heartsick Puppies

Ingredients:
1 cup milk
1 teaspoon apple cider vinegar
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup sugar
1/4 teaspoon vanilla extract
1/2 teaspoon almond extract
1/3 cup canola oil
1/3 cup pine nuts, finely ground
(just put them in the blender or food processor)
 1/4 cup chopped pine nuts
1/2 cup minced candied citrus peel
(orange and lemon)

How to Make

Preheat the oven to 350 degrees F. Line a muffin pan with cupcake liners. Whisk the milk and vinegar in a small bowl, and set aside for a few minutes to get good and curdled. In a large bowl, sift together the flour, baking powder, baking soda, and salt, and mix. In a separate large bowl, mix the curdled milk with the sugar. Add in the vanilla extract, almond extract, oil, and ground pine nuts. Then, blend with a whisk or hand-held mixer. Add the dry ingredients a little bit at a time, stopping occasionally to scrape the sides of the bowl, and mix until no lumps remain. Fold in the chopped pine nuts and candied citrus peel. Fill cupcake liners 2/3 of the way and bake for 20-22 minutes. Transfer to a cooling rack, and let cool completely before frosting with vanilla frosting (see recipe two posts before). Makes about 12.

 You're the frosting to my cupcake.

 ~ Unknown

      Just to remind you, no puppies were harmed in the making of these cupcakes. You  might've noticed the change in videos. You can learn how to BAKE cakes from this blog, but you can't learn how to frost and decorate them. From now on, you can! Just watch the videos on your right, to make your cakes look even more fantastic! Next time, gluten free cupcakes for those of you who are allergic to gluten. There's always something for everyone!

Confectionately Yours, Save the Cupcake!: French-toast Cupcakes

      Ever wished you could eat breakfast and dessert all in one go? Well, here, from Confectionately Yours, Save the Cupcake! I give you: French-toast Cupcakes! May sound weird, but taste totally great!

Description from book:

For those times you really want breakfast for dessert.

French-toast Cupcakes

Ingredients:

1/2 cup raisins

1/3 cup dark brown sugar

1 teaspoon cinnamon

2-3 tablespoons maple syrup, plus more

1/2 cup margarine

1/2 cup sugar

2/3 cup milk

1/2 cup yogurt

1&1/2 teaspoons vanilla extract

1&1/4 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

How to Make

Preheat the oven to 350 F. Line a cupcake pan with cupcake liners. In a small bowl, mix together the raisins, dark brown sugar, cinnamon, and maple syrup, and set aside. In a large mixing bowl, cream the margarine and sugar with an electric mixer until light and fluffy. Add the milk, yogurt, and vanilla extract, and mix until smooth. In a separate large bowl, sift together the flour, baking powder, baking soda, and salt, and mix. Slowly add the dry ingredients to wet, and mix until smooth. Fill the cupcake liners one-half to two-thirds of the way full. Then drop a spoonful of the raisin mixture into the center of each , swirling it into a batter with a toothpick to create a cinnamon-raisin-bread effect. Bake for 20-22 minutes, until an inserted toothpick comes out clean. Remove from the oven and allow to slightly cool. Then, while still warm, poke multiple holes into each cupcake with vanilla frosting. Makes about 12. (See previous post about Vanilla Frosting)

      As hard as it sounds, the recipe is really worth the bake. We'll be baking Heartsick Puppies the next time 'round. Woof! Woof! Nah, I'm just kidding. Its just the name of the cupcake.

Confectionately Yours, Save the Cupcake!: Apple Cupcakes

      Do you remember that time when I posted The Secret Ingredient's scone recipes? Well, that was the Scone Age. And now, is the Cupcake Age. When I post recipes all on cupcakes. Let me ask you a question. Scone, muffin or cupcake? I'd go for scones, then cupcakes and then muffins. But they're all pretty closely tied. For today, Apple Cupcakes! Guaranteed to leave you craving for more!

Description from the book:

This is the ideal cupcake to bake on a rainy day.

Extra points for a cup of Apple Cider too.

Apple Cupcakes

Ingredients:

1 tablespoon margarine

3 tablespoons brown sugar

2 large apples, any variety,  peeled and chopped

(about 1/2-inch to 1-inch pieces)

1/2 teaspoon ground cinnamon

1 cup milk

1 teaspoon apple cider vinegar

1&1/4 cup all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup sugar

1 teaspoon vanilla extract

1/3 cup canola oil

How to Bake 

Preheat the oven to 350 degrees F. Line a muffin pan with foil cupcake liners. (Paper ones are too sticky! If you don't have foiled ones, grease the inside of the muffin pan instead.) In a skillet on low heat, melt the margarine and brown sugar together. Then add the apple chunks and ground cinnamon, and saute' until nice and soft. Remove from heat to cool. Whisk the milk and vinegar together in a bowl and set aside for a few minutes to curdle.In a large bowl, mix together the curdled milk, sugar,vanilla extract,and oil.Then beat with a whisk or handheld mixer. Add the dry ingredients a little bit at a time,and mix until no lumps remain. Spoon apple chunks into each cupcake liner,enough to cover the bottom. Fill cupcake liners two thirds of the way and bake for 20-22 min. Transfer to a cooling rack, and let cool completely before frosting. Makes about 12-15 cupcakes.

Vanilla Frosting

Ingredients:

1/2 cup margarine, softened

1/2 cup shortening

1 teaspoon vanilla extract

3-1/2 cups confectioners 'sugar

1-2 teaspoon milk

How To  Make:
In a large bowl, with a electric mixer, cream together the margarine and shortening. Beat in the vanilla extract. Slowly beat in the confectioners' sugar, in 1/2-cup intervals, adding a little bit of milk whenever the frosting is to thick. Continue mixing high speed for about 3-7 min, until the frosting is light and fluffy.





      Well, enjoy your apple cupcakes. There's more to come! Our next cupcake will be a little weird... OK, how 'bout VERY weird?! Ever tried French-toast cupcakes? I'll show you how to make it the next time you come : D

Confectionately Yours, Save the Cupcake! : Shoot the Moon Cupcakes

      Hi y'all! Looking for more cupcakes? How was the last one? Fine? Good? Well that's great! Okay, I'm basically talking to myself here. So I'mma get to the point. Shoot the Moon Cupcakes everyone!

Description from the book:

These have dreamy quality that I like.
The green-tea frosting is mild and sweet,
and tastes like something good is about to happen.


Shoot the Moon Cupcakes

Ingredients:
adzuki bean paste (found at specialty Asian markets or online)
1&1/2 cups all-purpose flour
2 tablespoon cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup milk
3/4 cup sugar
1/2 cup yogurt
3/4 teaspoon vanilla extract
1/2 teaspoon almond extract
1/3 cup canola oil

How to Bake

Scoop adsuki bean paste into walnut sized balls, place onto wax paper, and cover with plastic until ready to use, so they don't dry out. Preheat the oven to 350 degrees F. Line a muffin pan with cupcake liners. In a large bowl sift together the flour, corn starch, baking powder, baking soda, and salt and mix. In a separate large bowl, mix the milk with the sugar yogurt, vanilla extract, almond extract, and oil. Then beat with a whisk or handheld mixer. Add the dry ingredients a little bit at a time, stopping occasionally to scrape the sides of the bowl, and mix until no lumps remain. Fill cupcake liners 2/3 of the way, then place an adsuki paste ball in the center of each cupcake, pressing down slightly to submerge it in the batter. Bake for about 20-22 minutes, until cupcakes are slightly golden. Transfer to a cooling rack and let cool before frosting. Makes about 12.

Green Tea Frosting

Ingredients:

1/2 cup margarine, softened

1/2 cup shortening

2-4 teaspoons matcha tea powder

1 teaspoon vanilla extract

3&1/2 cups confectioners' sugar

1-2 tablespoons milk

How to Make

In a large bowl with an electric mixer, cream together the margarine and shortening. Beat in the matcha tea powder and vanilla extract. Slowly beat in the confectioners' sugar, in 1/2 cup intervals, adding  little bit of milk whenever the frosting becomes too thick. Continue mixing on high speed for about 3-7 minutes, until the frosting is light and fluffy.

      I just realised that the recipes in this book do not require eggs to bake them! Yay! I should have told you this earlier but I'm kinda allergic to eggs whenever I touch one my hands redden and become really itchy. If I eat something with egg in it, my face swells and becomes itchy and my throat gets really irritated and I find it hard to breathe. Its a gruesome sight really. I'm also allergic to peanuts, bananas and a few other stuff. So if you're like me, or allergic to dairy, then log on to the author's website for gluten-free, allergy-friendly versions of all recipes in this book: www.lisapapa.com .

Confectionately Yours: Save the Cupcake! ~ Lisa Papademetriou

      Oh my gosh, oh my gosh, oh my gosh!!! I'VE FOUND ANOTHER BAKING BOOK!!! Can this day get any better?! Whoohoo!!!

      In fact, I've found two more! One is Confectionately Yours: Save the Cupcake! By Lisa Papademetriou and the other... wait for it, wait for it... Is the first book to the sequel of The Secret Ingredient!!! How cool is that?! Okay, I may have to calm down a little... Breathe... Breathe... Okay All better now : D

      Anyway if you remember The Secret Ingredient by Laura Schaefer, you would remember that I've been trying to track down the first book: The Teashop Girls . And now I've found it!!! YAY! There are some recipes in both books for me to share with you, so keep a look out for them.

      And for today I will be sharing with you the first cupcake recipe from Confectionately Yours: Save the Cupcake! They're called Spicy Mexican Chocolate "Hotheads" And the description above the recipe states: These cupcakes come with a little "surprise" in the center. a good surprise. Not like a peach pit, or something. This little treat is where sugar and spice come together. Happy baking!

Spicy Mexican Chocolate "Hotheads" 

Ingredients:

1 cup all-purpose flour

2 tablespoons cornstarch

1/2 cup cocoa powder, unsweetened

1 teaspoon baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

1 teaspoon ground cinnamon

1/8 teaspoon cayenne pepper 

1 cup milk

1 cup sugar

1/3 cup canola oil

1 teaspoon vanilla extract

1 teaspoon almond extract

How to Bake

Preheat oven to 350 degrees F. Line muffin pan with cupcake liners. In a large bow, sift together flour cornstarch, cocoa powder, baking soda, salt cinnamon and cayenne pepper. Mix. In a separate large bowl, mix together the milk, sugar oil, vanilla extract, and almond extract, and whisk. Slowly add the dry ingredients to the wet, and beat with a whisk or hand held mixer until smooth. Fill cupcake liners 1/2 full, then gently place a spicy ganache ball (scroll down for the recipe for this filling) in the center of each cupcake, pressing it down a little, and top with a few tablespoons of batter so that ganache ball ends up "inside" the cupcake. Bake for 22-25 minutes, then serve immediately, so the goodness inside is properly gooey. Makes about 12-15 cupcakes.

Chocolate Ganache

(for molten centers)

Ingredients:

10 ounces semi-sweet chocolate chips

1 cup heavy cream

1 tablespoon agave/corn syrup

1 teaspoon vanilla extract

1/2 teaspoon cayenne pepper

How to Make

Place Chocolate Chips, cream and agave/corn syrup into microwave-safe bowl and heat for 45 seconds. remove from the microwave and stir. If the chips are not melted, heat again in 10-second increments, stirring each time, until fully melted. Whisk in vanilla extract and cayenne pepper. Place in the refrigerator and scoop balls of ganache, rolling them into the size of a walnut, place balls on wax paper, and keep in the refrigerator until ready to use. Make about 2 cups.

      Look, I know the recipe's complicated but it's totally worth it. So give it a try. If you like it, come back for more. If you don't like it, just come back for more! : D

Chocolate Mousse for a Bad Day

      Noooo! Today's Friday the 13th! Anyone experienced any bad luck? Well, here's an easy recipe for Chocolate Mousse to brighten up your day! I got this recipe from my new English teacher. We were learning about Imperative sentences and how we could find lots of those in recipes. So I'm sharing one of the easy recipes with you now.

A bad review is like baking a cake with all the

best ingredients and having someone sit on it. 

~ Danielle Steel

Chocolate Mousse

Ingredients:

200g good quality dark chocolate

70g butter

350ml of Double/Heavy Cream

2 eggs

2 tablespoons of honey

cocoa powder

chopped nuts

How to Make

Melt 200g good quality dark chocolate and 70g butter in a bowl over simmering water. Beat 350ml of Double/Heavy Cream till soft peaks form. In a third bowl, whisk 2 eggs and two tablespoons of honey till light and fluffy. Fold beaten Heavy Cream into eggs and honey. Gently combine melted chocolate into mixture. Do not whisk. Pour Mousse in cups and put in fridge to cool for two hours. Dust with cocoa powder and chopped nuts and serve.

Cooking Tip:

You can serve your mousse with some

raspberries to give it more colour and taste!

      Sorry if I haven't been updating my blog so often anymore. But being a student is a tough job. So I hope you'll understand. Maybe you can check it on weekends there's always more to come!

Queen Cakes

      Today's menu is fit for a King or Queen! Queen Cakes! Judging by the picture, they're obviously some sort of muffin. But that won't stop you from eating it, I'm sure!

Great eaters and great sleepers are incapable of anything else that is great.
~ Henry IV of France

Queen Cakes

Ingredients:

100g all-purpose flour

50g raisins

75g cold butter

75g castor sugar

1 large egg

1 level teaspoon baking powder

1/2 teaspoon vanilla essence

a little milk if necessary

How to Bake

Preheat oven to 190 degrees C. Grease patty tin or use cake cups. Sift flour and baking powder. Cream the butter and sugar until light and creamy. Add egg and beat it gradually into the mixture, beating continuously. Add vanilla essence. Fold in the sifted flour with a metal spoon. Add a little milk if necessary to give a soft dropping consistency. Mix in the raisins. Fill greased patty tin or cake cups half full with mixture. Bake for 20mins or until golden brown. Allow to cool on a wire rack. Serves two person. (Whatever that means)

Baking Tip:

instead of raisins, why not use

25g crushed almonds,

50g chopped glace' cherries,

50g dessicated or fresh, white grated coconut

or the grated ring of an orange.

You can also use 1 tablespoon of orange juice

instead of milk and vanilla essence.

      Now that was pretty simple wasn't it? Next up we will have Steamed Sponge Cake. A recipe with only 4 ingredients! Can't be simpler! But that's till the next time folks! See ya!

Rock Cakes

      I haven't actually tried making this yet, but I'm sure it'll taste just fine! Another easy recipe from my Home Econs book. : D Enjoy!

Anybody who believes that the way to a man's heart

is through his stomach, flunked geography.
~Robert Byrne

Rock Cakes

Ingredients:

100g all-purpose flour

1 level teaspoon baking powder

50g cold butter

50g castor sugar

25g raisins

1/2 egg

pinch of salt

How to Bake

Preheat oven to 190 degrees C. Grease the baking tin. Sift the flour, baking powder and salt into a mixing bowl. Cut the butter into smaller pieces and rub into the flour. Add sugar and raisins. Add in egg and whisk to a stiff consistency. Place in small heaps on baking tin, using two forks. Bake for about 20 mins or until golden brown. Allow to cool on a wire rack. Serves about 10 pieces.

Baking Tip:

Instead of raisins you can use,

desiccated coconut, chocolate chips

or mixed fruit peel.

      Yeah, its that simple. Look out for Queen Cakes, Sponge Cakes, Fruit Agar-Agar (fruit jelly), Getuk Ubi (a Malay snack), Shepard's Pie, French Toast, Hot Chocolate and Lime juice. All from Teen Life, my Home Econs Textbook. Yipee...

Scrumptious Jam Tarts

      Hi! Oh my gosh, I just baked my first cookies (or tarts rather) this week! Squee! It wasn't burnt or poisoned or anything! : D It did look a little distorted though, but the teacher said it was fine since it was our first time (we did it in pairs, I did it with one of my best friends). Here's a picture of one of my best ones.

      You would have thought that since I always post stuff on baking and cooking, that I would have at least baked simple cookies before. Well, no, as a matter of fact this was my first time and you would not believe the fun I had. I don't actually have the recipe with me now but I'm just going to write it down by what I remember, so there might be errors that I will have to correct once i get the book. Okay so here goes:

I don't believe in low-fat cooking.

~ Nigella Lawson

Jam Tarts/Cookies

Ingredients:

100g all-purpose flour

2 cubes butter (about 1/6 of the stick)

1 level teaspoon baking powder

 1/2 egg (beaten)

about 1/4 cup fine sugar

Different Fruit Jams
Pinch of salt

How to Bake

Preheat oven to 200 degrees C. Put a cookie sheet onto a baking tray and set aside. Sift flour, salt and baking powder. Add butter and cut it up into smaller pieces. "Mush" lightly into the flour with hands, (try not to let the butter melt in the process) make sure there are no "clumps" when you're done. Mix in sugar. Add 1/2 (2 tablespoons) egg. Mix well until a dough is formed. Dust clean tabletop with flour and set the dough on the tabletop. Knead well, then divide into ten portions each shaped into a rounded patty (don't make them too small or they'll burn in the oven) with a little depression in the center for the jam (you don't want your cookies overflowing). Spread them out on the cookie sheet and add a teaspoon of fruit jam on each cookie. (Try adding different flavors) Bake in the oven for about 15 minutes or until golden brown. Don't forget to inhale the heavenly scent of your tarts/cookies! Allow to cool on a wire rack. Makes about 10.

Baking Tip:

Replace 30% of the flour with cornflour

to get a "softer" effect on your cookies.

      I hope you could try this easy recipe at home. If you have kids, you could get them to help... or eat... or make a mess... But I'm sure they'll love it anyway. Oh, have I mentioned who my favourite bakers and chefs are? No, I don't think I have. I absolutely love watching Nigella Lawson and Jamie Oliver on their cooking shows! I've been watching them since I was young. I want to be like one if them in the future. But for next week I'll be posting the recipe for rock cakes, they taste really good too, so look forward to it!

Eggs Over Evie: Montery Chicken and Pineapple Upside Down Cake

       Well, now I'm reading this book called Close to Famous, by Joan Bauer. Its a great book too, can't peel my eyes from its pages. And the reason why I plucked it from the library shelf was because of the cover. As you can see, there are cupcakes on it so I was hoping to find some recipes inside so I could share them with you. But unfortunately there are none to be found. But it's a great book all the same. I'll tell you what it's about when I've got more time on my hands.

To cook great food,
you have to have great ingredients.

~ Emeril Lagasse

Monterey Chicken

Ingredients:

2 boneless, skinless chicken breasts

4 teaspoons BBQ sauce

4 slices very crisp bacon

1/2 cup grated Monterey Jack and cheddar cheese blend

salt and pepper

1/2 cup tomatoes chopped

1/2 cup chives

How to Make

Pound chicken breast until somewhat flattened and season with salt and pepper. In a non-stick skillet, cook chicken breast until done (10 - 15 mins). Transfer to baking sheet. Top chicken breast with BBQ sauce bacon, and cheese. Broiled Chicken breast in oven 3-5 mins. Remove from oven and top with tomatoes and chives. Serves two.

Kitchen Tip #15

Covered chicken takes longer to cook in

the oven than uncovered chicken.

...

Sharing good food with friends and family

will make everybody a happier person.

~ Wolfgang Puck

Pineapple Upside Down Cake

Ingredients:

Six tablespoons butter, softened

1/2 cup packed brown sugar

1/2 cup water

1 (8-ounce) can pineapple sliced, drained

4 maraschino cherries, halved

1 and 1/3 cups all-purpose flour

2/3 cups cup granulated sugar

2 teaspoons baking powder

2/3 cup milk

1 egg

1 teaspoon vanilla

How to Bake

Preheat oven to 350 degrees F. Melt tablespoons of the butter in a 9-by-1/2-inch round baking pan. Stir in brown sugar and water. Arrange pineapple and cherries in rows, in the bottom of the pan. Set pan aside. In a medium mixing bowl, stir together flour, granulated sugar, baking powder. Add milk, 1/4 cup butter or margarine, egg, and vanilla. Beat with an electric mixture and beat with an electric mixer on low speed till combined. Beat on medium speed for 1 minute. Spoon batter into the prepared pan, being careful not to disturb the fruit arrangement. bake for 30-35 minutes. Loosen sides; turn cake upside down onto a plate. Serve warm or at room temperature. Serves 6 - 8.

 

Kitchen Tip #16

You can make your own maraschino

cherries by marinating pitted cherries

in a solution of sugar, water, lemon

almond extract, and red food colouring.

Bon appetit!

     Dear readers, sadly this has been the last entry of Eggs Over Evie, the book that has given me much joy in sharing the recipes (same goes for The Secret Ingredient). You will be deeply missed, but your everlasting recipes shall remain in my blog forever. Many thanks to my siblings for "helping" me type out some of the recipes. And look out for more recipes here on My Not-So-Secret Recipes. Smiley :)

Eggs Over Evie: Cakes and Brownies

      If you have a sweet tooth. Then today's your lucky day! I have the recipe for a very special cake and sugar brownies! Hope you like them, Enjoy!

Powdered Sugar Brownies

Ingredients:
1/2 cup (1 stick) butter
3 squares unsweetened chocolate
3 eggs
1/2 cups sugar
1/2 cup flour
dash salt
1 teaspoon vanilla
powdered sugar

How to Bake

Preheat oven to 300 degrees F. and grease an 8-inch square baking dish. Line bottom of dish with wax paper. Combine butter and chocolate over low heat or melt at low microwave setting. Beat eggs until thick and foamy. Then beat sugar into eggs thoroughly. Blend in flour. Add vanilla, salt, and chocolate mixture. Beat well. Pour brownie batter into dish; bake for 45 minutes. Brownies will be sticky and look underdone. Turn out immediately onto a fresh sheet of waxed paper. Take paper off bottom of brownies and cut while hot. They will tear slightly. When cool, roll in powdered sugar. Makes 24 small brownies.

Kitchen Tip #13

Chocolate has some nutritional benefits

for humans. But beware: It contains

a chemical called theobromine that

can be poisonous to dogs!

... 

I have no idea why this cake has such a name, but just go with it okay? Okay. Here goes:

Never say no to offers of help.

~ Tamara Weiss

"Lemony PTA Cake-Walk Cake"

Ingredients
3 sifted cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, softened
2 cups granulated sugar
1&1/4 teaspoon vanilla
1/4 teaspoon lemon oil
5 eggs
2/3 cup buttermilk
1/4 cup finely shredded lemon peel
1/2 cup lemon juice
1&1/2 cup chopped pecans, toasted
For glaze
1/4 cup granulated sugar
2 tablespoons lemon juice

How to Bake

Preheat oven to 350 degrees F. Grease and flour a 10-inch Bundt pan. Set pan aside. ~ In medium bowl, combine cake flour, baking powder, and salt; set aside. In a large bowl, beat butter with an electric mixer on high speed for 30 secs. Beat in sugar, vanilla, and lemon oil until fluffy and light, about 4 mins. Add eggs, one at a time, beating 30 seconds after each addition. Alternately add the flour mixture and the buttermilk to the butter mixture, beating on low speed after each addition and starting and ending with flour, until combined. Stir in lemon peel and lemon juice. Stir in pecans. Spoon batter into prepared pan. ~ Bake for one hour, until toothpick inserted near center comes out clean and top springs bake when touched lightly. Let cake stand for 10 minutes to cool. ~ Glaze: In a small sauce pan, heat and stir the 1/4 cup sugar and 2  tablespoons lemon juice until sugar dissolves. Invert cake onto wire rack set over a shallow baking pan. Poke holes on top of cake with toothpick. Spoon Glaze over cake. Cool completely before cutting.

Kitchen Tip #14

Top get the most juice out of a lemon, roll

it on the counter, under your palm, for

a full minute before cutting.

      Okay that's all for now. By the way, the next entry will be the last you hear of Eggs Over Evie. :( I know, i'm sad too. But there will be good news coming your way, so keep reading!