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Doughnuts by request

Posted by on Feb 3, 2012 in Desserts | 2 comments

donutgreen

There are a lot of baked goodies that son1 would request from time to time. I could easily make almost all of them except for doughnuts…I found this recipe from youtube but I changed it a slightly. My dilemma was    I deep fried it instead of baking so maybe it was not a good idea after all. The next time my son requests for donuts, I’ll bake this.

Ingredients:

1 egg
3/4 cup castor sugar
2 teaspoons vanilla extract
1/2 cup of milk
50g melted butter

2 cups plain flour
2 tsp baking powder

Glaze:

chocolate bars
white chocolate bars

1. In a bowl beat eggs using a hand mixer. Put in castor sugar, vanilla extract, milk and melted butter. Mix well.

2. Fold in flour and baking powder into the egg mixture and mix again, when it gets tough to mix, use a wooden spatula. Let the dough sit in half an hour or so.

3. Heat up oil for deep frying.

4. Flour surface (table or countertop) and flatten dough…not so thick so that they cook easily.

5. Shape your doughnuts, I use a small glass to shape the doughnut and I make use of a piping tip for the small whole.

6. When oil is hot enough, drop dough one by one, just when there’s enough space for them. Flip after 30-40 seconds using a wooden stick. If you think that they aren’t cooked through leave for some seconds more.

7. Let oil drip, leave doughnuts on cooling rack.

To make glaze:

I make glaze out of laziness; simply melt the chocolates and dip the dough one by one. You can add color to the white chocolate too, I made use of matcha powder for it. Decorate with assorted candy sprinkles. Serve.

donut2

 

Food Friday

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Butterfly Shrimps

Posted by on Jan 26, 2012 in Asian, seafoods | 4 comments

shrimp

To be happy over someone’s misfortune is not my thing but to be thankful that I am one who doesn’t have allergy with shrimps must be the same thing.

We’re all shrimp lovers at home. It doesn’t matter which dish, as long as there’s shrimp, expect that there’d be none left.

This entry is almost the same (but different) from my Tempura post I did before…because I didn’t made incisions to straighten the shrimps. I basically used the same recipe though, please click here.

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50$ Fridays Giveaway!

Posted by on Jan 19, 2012 in Giveaways | 0 comments



Everyone loves cash, right? How would you like a chance to win $50 EVERY FRIDAY? Well, I am very excited that I have joined with an amazing group of bloggers to offer you a WEEKLY cash giveaway! Cool, yes? 

 


Well, there is only one catch, the giveaway begins THIS FRIDAY and is ONLY opened from 12:01 am  and will close at 12:01am on Saturday, so it is only OPENED ONE DAY!

 


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50$ for you on Friday!

Posted by on Jan 18, 2012 in Giveaways | 0 comments


Everyone loves cash, right? How would you like a chance to win $50 EVERY FRIDAY? Well, I am very excited that I have joined with an amazing group of bloggers to offer you a WEEKLY cash giveaway! Cool, yes? 




Well, there is only one catch, the giveaway begins THIS FRIDAY and is ONLY opened from 12:01 am  and will close at 12:01am on Saturday, so it is only OPENED ONE DAY!



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Oreo Cookie Cake – More like Oreo cheesecake

Posted by on Jan 10, 2012 in Baking, Dessert | 9 comments

oreo cookie cake

We first got to savor a slice of Oreo Cake from a cafê that daughter and I frequent. We really liked it, even my older son who is very particular with cakes liked it too…When we visited mom-in-law at my brother-in-law’s place my son saw a box of ready-to-make Oreo Cookie cake. The idea is to make a cake that resembles an Oreo cookie…white filling – ‘cream’ or ‘creme’, sandwiched between two circular chocolate or golden cookie pieces, here that would be layers of chocolate cookie crust.

This cake is very simple I believe the packaged ingredients are the same with the original recipe. I saw that most have the same ingredients but this one is something I’ll try.

Ingredients

1 (20 ounce) package oreo cookies
1/2 cup melted butter

500 grams cream cheese (Philadelphia)
500 grams Mascarpone cheese
230 grams confectioners sugar, sifted
2 teaspoon pure vanilla extract
720 ml  cold heavy whipping cream

Directions

1. Crush cookies, leave some as bite size pieces or reserve some of the crushed cookies for the top. Combine melted butter and crushed cookies. Press the mixture into 9×13 pan. Leave in freezer for 5 minutes.

2. Beat half of cream cheese and half mascarpone in a bowl, pour half of sugar and mix in remaining cream cheese and mascarpone.

3. Include vanilla extract and slowly put in whipping cream, mix until smooth and thick.

4. Spread the cream cheese mixture evenly on crust and top with remaining crushed cookies or if you prefer bite size pieces, top the cream cheese with those. Put in the fridge for an hour or two.

 Carefully remove from pan, slice and serve. Voila, one happy lil’ kid…

piece of cake

for:

Food Friday

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Rinderrouladen

Posted by on Jan 6, 2012 in Austrian/German, beef | 11 comments

morcon2

At first look you’ll know that this is like Morcon, a rolled meat with fillings of vegetables, cheese, hard-boiled eggs, hotdogs and pickles served on special occasions back home. Rouladen simply means rolled meat. The German and Austrian counterpart has less filling and has a different sauce from what I remember my mom makes. Well, I don’t expect them to be the same, that’s one good thing about food, there are similarities and differences that you get to enjoy whichever you like.

Roulade:
4-5 Beef Roulade (thin strips)
8-10 slices of bacon
2-3 onions
1-2 tablespoons spicy mustard from Dijon
1 tablespoon butter
2 tablespoons butter
freshly ground white or black pepper
Sea salt or coarse salt ground pepper

Sauce:
2-3 onions
1  carrot (cut in half)
1 / 4 celeriac
1 clove of garlic
1 large tomato
1 tablespoon tomato paste
1/2 l beef stock, chicken stock, veal stock, vegetable stock, broth or bouillon cubes
1 sprig of thyme
1 bay leaf
freshly ground white or black pepper
Sea salt or coarse salt ground pepper
butter

Preparation:
1. Peel the onions and cut into rings.
2. Wash the roulades and pat dry with kitchen paper.
3. Clean the carrots, peel and cut half of it into thin strips.
4. Sprinkle roulades with salt and pepper, brush with mustard and top with two slices of bacon, onion rings and carrot strips.
5. Roll up and fasten with toothpicks or roulade needles.

Procedure:
1. Wash tomato with hot water and quarter them.
2. The fat can be extremely hot, fry the roulades on all sides, add salt and pepper.
3. Dice the remaining carrots.
4. Remove the roulades from the pan and pour off most of the fat.
5. Fry the diced vegetables and herbs (onions, carrots, garlic, celeriac, thyme, bay leaf) in butter. Let contents of the pot thicken with tomato paste.
6. Scrape off the browned bits with a wooden spoon from pan bottom.
7. Bring the sauce to a boil and place the roulades.
8. Then add in chopped tomato.
9. Let boil and let simmer for about 1 hour and 50 minutes.
10. Pour sauce and season to taste.

Serve with rice or pasta.

for:

Food Friday, Yummy Sunday

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Red Velvet Cupcakes

Posted by on Dec 25, 2011 in Baking, Cupcakes, Featured | 17 comments

cuppy

Winter is getting the better of us. We’re becoming much like squirrels…we only get out of the house when need be. That is to go to school and buy food. That is why I am so thankful for the corner shop that sells vegetables and fruits in bulk, they also have meat that I can get for less – well, compared to grocery prices. Most importantly, eggs in abundance. I can get 30 eggs for 4euro whereas 10 eggs at the grocery shops cost 2euro already. The eggs are important for hubby and I, building up muscles from protein, for the macarons that we so love to make and for the cupcakes…for the same reason as the macarons.

redvelvet

There are a number of red velvet cake and cupcake recipes around but I wouldn’t go test each of them as they did here. Though I got to be thankful I know now which recipe I should follow next. These cuppies were made some months ago, unearthed from archives and posted oh so late. ^_^ I anyway hope you enjoy these eye candies. This is from one of my favorite bakers, Stephanie Jaworksi of Joy of Baking.

redvelvet

for:

Food Friday, Yummy Sunday

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