I'm Taking a Break, Sorry

      Hi guys. I'm really sad to say, I'm going to give this blog a break. Recipes are just too hard to find nowadays and time isn't really on my side here. I have exams coming up, streaming for next year and stuff. And besides, people aren't reading my latest posts. But if there are any recipes I come across, I PROMISE to post them :) And you guys can still check out my other recipes.

Love You
An Lyn

Vanilla Ice Cream Crepe

      Hi guys, sorry I haven't been so up-to-date with the postings. Its pretty hard to find recipes nowadays so this is gonna have to be quick.

Baking cookies is comforting, and cookies are the

sweetest little bit of comfort food.

They are very bite-sized and personal. 

~ Sandra Lee

     Okay, I just found out that I have no more Amos Lee recipes, but I found some here and there in random cook books. This recipe was taken from a Chinese cookbook but I guess this is the most Western dish they have here.

Vanilla Ice Cream Crepe

100g plain flour (sifted)

25g icing sugar

230ml fresh milk

3 egg yolks

some melted butter

Mix flour sugar and milk.

Add in egg yolks and mix to form batter.

Heat up flat-bottom frying pan,

Spread some melted butter on it and

pour in 2-3 tablespoons of batter.

Pan-fry until it turns golden-brown.

Scoop on some vanilla ice cream and

strawberries for the fun of it.

 

      Now that was the easy way, but if you want to make your own ice cream, here's the recipe:

Vanilla Ice Cream

80g castor sugar

2 and 1/2 tablespoons smoothie powder

30ml hot water

3 egg yolks

250ml fresh milk

300ml fresh cream

few drops of vanilla essence

Stir sugar, smoothie powder and hot water. Set aside.

Mix yolks with milk, keep warm over low heat

before adding the smoothie mixture.

With a mixer, whip fresh cream until light and fluffy.

Add egg yolk mixture, stir in the essence

and leave it in the freezer for 2 and 1/2 hours.

Bring out the half-frozen ice cream and stir it

loose with a spoon. Set it firmly

and evenly before putting it back into

the freezer for two hours.

Or you could just get it from the shop.

      Okay so I'm going to be overseas for the next few days. It will be hard to post, but I'll try to post something if I can find Wi-fi. So, bye-bye then!

The All-Chocolate Amos Lee Cookies

      Hi! So what recipe shall I do today? Bet you thought I'd be posting late again? Well, not this time! So last week we did the Breakfast Smoothie. I probably didn't mention it was from The Diary Of Amos Lee by Adeline Foo. And here's another recipe from that book. So its called The All-Chocolate Amos Lee Cookies.

I love raw cookie dough, right out of the tube.

The other thing I eat is marshmallow fluff. 
~ Sandra Bullock

The All-Chocolate Amos Lee Cookies

Ingredients

600g plain flour

2 teaspoons baking powder

1 teaspoon salt

1 teaspoon bi-carbonate of soda

4 teaspoons vanilla extract

300g castor sugar

240g dark brown sugar

4 medium sized eggs

200g dark chocolate melted

300g white chocolate melted

600g cocoa flavoured chips

500g unsalted butter

Preheat oven to 160 degrees C for 10 minutes.

Line cookie trays with baking paper.

Sift the flour, baking powder, bi-carbonate of soda and salt.

Use an electric mixer and cream the butter and sugar for about 5 minutes.

Add eggs (slightly beaten), one at a time and

beat for 20 seconds after each addition.

Add the vanilla extract and melted dark chocolate.

Blend well!

On low speed, add the flour mixture in 3 batches.

Scrape down the sides of the mixing bowl, and then at low speed,

add the cocoa chips and melted white chocolate, mix well.

Drop about 2 tablespoons of batter into the cookie trays.

Place them 2 inches apart.

Bake for about 25-30 minutes until the cookies are golden brown.

Leave cookies on tray for about 2 minutes before cooling them on a rack.

  

      Yea that seems really choc-late-ty. Yea WOW. If only I could taste that. Now, cupcake ideas from Bittersweet. These are sort of the chapter headings, so the names may sound a little weird. Oh and the pictures aren't exact. Ready? OKAY! 

Red-hot Double Crush Cakes

Ginger vanilla cupcakes with
chilli-infused dark chocolate cream cheese frosting,

Dusted with cinnamon

Shoulda-Coulda-Woulda Cakes
Miniature banana cupcakes
smeared with a thin layer of
Honey vanilla icing

 

      Okay so I guess that's all for today, Come back next week! <3 1d.="" 4="" font="" nbsp="">

The Breakfast Smoothie

       Hi! Uh, so... Long time no post, huh? Really sorry was super busy with examinations.  I know I didn't post last weekend and my last recipe on The Soft Pretzel is unfinished... I guess I've been a little distracted these past few days. Okay I'll start of with the rest of the recipe for the pretzel:

"Just a simple twist makes all the difference."

~ C.A.L.

The Completed Pretzel

Baking the Pretzel

Place the pretzels on an un-greased cookie pan.

Brush the top with some of the beaten egg.

Bake for about 25-30 minutes until brown.

Remove from the oven and spread with melted butter.

Sprinkle some salt before serving.

      Okay this smoothie is REALLY fruity. Okay, it says it helps with constipation. So, yea its pretty healthy. I had to go through a lot to get this recipe, you have no idea what happened. So just- Sigh... Just do with it what you must.

"Smoothies are... Smooth."

~ Unknown

The Breakfast Smoothie

100g papaya, cut into cubes

1 large banana cut into pieces

8 strawberries washes and cut

125g crushed ice

100g washed blueberries

180ml fresh milk

125ml freshly squeezed Orange Juice

 2 tablespoons of honey

Place all ningredients in a blender and blend until smooth.

Remember to keep the lid on before you press the start button.

Serve and drink. Makes 3 cups

      Before we close off, I'd like to share the cupcake ideas from Bittersweet. These are sort of the chapter headings, so the names may sound a little weird. Oh and the pictures aren't exact. As I say every week:

The good, The bad, and The Cupcakes

Oatmeal pumpkin cupcakes
shot through with chocolate fudge,
 topped with a thin layer of fudge icing
and toasted coconut tumbleweeds

Sticks-and-stones-may-break-my-bones-

but-falling-down-hurts-real-bad-too Cupcakes

Red velvet cupcakes with warm raspberry center
and cream cheese icing, topped with mashed mixed berries
and served on a chocolate-drizzled plate

      Well I think that's all for this week. So bye now, keep reading.  : )

Pretzels!

      I know these days, this blog is SO boring. And I'm sorry about that, I am. I just don't really know what to do. I've no more good recipes. So maybe when all these recipes run out, I'll re-blog the old ones at the very bottom. 

      So, Singaporeans out there! I bet you guys have heard of The Diary of Amos Lee by Adeline Foo? Its like a Singapore version of Diary of a Wimpy Kid. So, there are a few recipes in the D.I.Y. book and this is one of them.

The Soft Pretzel

250ml warm milk (microwave for 1 minute)

3 tablespoons butter, melted

1 and 1/4 teaspoon instant dry yeast

1 teaspoon salt

1 and 1/2 tablespoon dark brown sugar

1 tablespoon honey

450g plain flour

1 small egg (beaten for glazing)

Baking the Pretzel

Preheat oven to 180 degrees C.

Sift flour and salt.

In a large mixing bowl, combine the warm milk,

honey and dry yeast and let mixture stand for 10 minutes.

Add sugar to flour mixture,

knead into a ball until smooth.

Grease bowl with some oil.

Place the dough in it and slightly dab the

top of the dough with a little oil.

Cover the bowl with plastic wrap and let ferment overnight.

When the dough has risen to twice its size,

knead it a few more times to let the air out.

Forming the Pretzel

Roll the dough into a long strip.

Form a U shape with it and then twist both ends inwards so

that they overlap in the middle. Press both ends to the bottom.

Now you have a pretzel!

       Fact about me, my fave type of pretzels are Sour Creams from Auntie Anne's. Heard of it? Okay, well. If you remember them from the last post, here are the cupcake ideas from Bittersweet. These are sort of the chapter headings, so the names may sound a little weird. Oh and the pictures aren't exact.

Opportunity-knocks-you-on-your-butt Cakes

Vanilla cupcakes baked over a blend of
chopped pineapples, butter, and brown sugar
inverted on a warm plate and served
with vanilla bean ice cream.

 

How-to-appear-outwardly-cool-while-totally-
freaking-out-on-the-inside Cupcakes

Chilled vanilla cupcakes cored and filled with
whipped vanilla buttercream and dark chocolate shavings
topped with vanilla icing and sugared cucumber slice.

      These cupcakes are SO unique, I can't even find a matching picture  for the description. So anyway, please keep commenting, reading and voting on the polls. Thanks, much love! xoxo