Chocolate Banana Brownies

March 10, 2017 at 3:16 pm | Posted in Cakes, miscellaneous dessert | Leave a comment
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http://alidaskitchen.com/2013/07/11/chocolate-banana-brownies/

Ingredients
  • 2 cups all-purpose flour
  • 2 cups sugar
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • pinch of salt
  • 1 cup mashed overripe bananas (2-3, depending on size)
  • ¼ cup milk (use soy or almond for vegan)
  • ¼ cup canola oil
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips (use dairy-free for vegan)
  • Cooking spray
Instructions
  1. Preheat oven to 350*F. Spray a 13×9-inch baking pan with cooking spray and set aside.
  2. In a large bowl, whisk flour, brown sugar, cocoa, baking powder and salt.
  3. In a medium bowl, stir bananas, milk, oil, and vanilla until well-blended.
  4. Add banana mixture to flour mixture, gently stirring until just combined. Add chocolate chips, folding gently.
  5. Pour batter into prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. (Be careful not to over bake, otherwise the brownie may not be as fudgy). Move pan to a wire rack to cool completely. Cut into squares to serve. -> took me more like 40 mins for toothpick to come out dry.

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Brownie + pepermint

March 10, 2017 at 12:47 am | Posted in bar, miscellaneous dessert | Leave a comment
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http://www.marthastewart.com/1113415/thomass-cakey-brownies

http://www.marthastewart.com/1113417/thomass-fudgy-brownies

so more chewy ones have more chocolate and butter, and less flour and no baking powder.

I made an intermediate of the two.

Ingredients (cakey)

  • 1/2 stick unsalted butter, cut into large pieces
  • 4 ounces bittersweet chocolate, coarsely chopped
  • 1 1/2 cups sugar
  • 3 large eggs
  • 1/4 cup unsweetened Dutch-process cocoa powder
  • 3/4 teaspoon coarse salt
  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon baking powder

Ingredients (chewy)

  • 1 stick unsalted butter, cut into large pieces
  • 6 ounces bittersweet chocolate, chopped
  • 1 1/2 cups sugar
  • 3 large eggs
  • 1/4 cup unsweetened Dutch-process cocoa powder
  • 1/2 teaspoon coarse salt
  • 1/2 cup plus 2 tablespoons all-purpose flour, sifted

I added one teaspoon of pepper mint extract

  1. Preheat oven to 350 degrees. Line an 8-inch square baking pan with parchment paper, leaving a slight overhang on all sides. Melt butter and chocolate in a double boiler or a heatproof bowl set over a pot of simmering water, stirring until smooth. Remove from heat, and whisk in sugar. Whisk in eggs, one at a time, until combined. Whisk in cocoa and salt. Fold in flour and baking powder until combined.

  2. Pour batter into pan. Bake until set and a toothpick inserted into the center comes out with moist crumbs, about 30 minutes. Let cool in pan on a wire rack about 15 minutes. Lift brownies from pan using parchment. Remove parchment, and transfer to a wire rack. Let cool completely. Cut into 9 squares.

I will add full strength sugar next time. I find the brownies turned out too cakey for my liking. I think the recipes didn’t have enough chocolate.. and maybe brownies. maybe cut down on flour too. the mixture barely filled a 9×9 pan tho

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this author claimed the recipe to be pure gold (uses cocoa powder instead) :

http://www.inspiredtaste.net/24412/cocoa-brownies-recipe/

Plantain

July 16, 2016 at 11:23 pm | Posted in miscellaneous dessert | Leave a comment
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So apparently you can bake the plantain as a whole with skin as well.

but we decided to bake and fry it.

bake: the rum tasted a little weird perhaps?

fry: a little burnt, maybe I should’ve added more oil. it tasted like the filipino dessert.

http://www.wikihow.com/Cook-Plantains

http://www.craftsy.com/blog/2013/09/how-to-cook-plantains/

 

poppy seed fruit salad

April 21, 2016 at 11:06 pm | Posted in miscellaneous dessert, Savoury, snack | Leave a comment
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recipe taken from omgchocolatedessert

Ingredients

1/4 cup sour cream

3 Tablespoon honey

2 Tablespoon orange juice

2 teaspoon poppy seeds

1 teaspon grated lemon zest (optional)

4-5 cups chopped fresh fruit (I use strawberries, orange, kiwi, apple, bannana and orange, but you can make any fruit combo you like)

 

mailing baked goods

February 10, 2016 at 7:13 pm | Posted in miscellaneous dessert | Leave a comment
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Who knew I’d be mailing my gift this valentine so to make sure my baked goods stay relatively fresh and intact, I looked up online for all the tips and tricks on getting this right. Nothing could be more embarrassing than stale pile of mush right?

mail/ time: So it appears that everyone suggested to go for slightly more expensive than regular mail to make sure it gets there in time. also bake it the day of and ship it as soon as it’s COOLED.

Also to saran wrap the goods individually with suran or foil and wax paper/ parchment in between. dont just put them in a air tight container.

obviously avoid packing cookies of different kinds in the same box (crisp and soft)

could freeze prior to mailing and winter months (cold) is better than summer months

fill it with bubble wrap, peanuts, news paper, or PLAIN POPCORN and make sure they don’t move around when moved.

baked goods that are good for traveling:

  • brownies, cookies, and biscotti , banana bread

found some pretty good tips and ideas from this website:

http://www.sugardishme.com/how-to-ship-baked-goods/

 

or I’ll make this cranberry orange biscotti http://www.bettycrocker.com/recipes/cranberry-orange-biscotti/fc4b530c-0f31-40f7-bec9-de1deb3bce03

Brazo de Mercedes

March 2, 2015 at 6:35 pm | Posted in miscellaneous dessert | Leave a comment
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Recipe from pinoy

Ingredients:

10 large raw eggs,yolks and whites separated
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
3/4 cup granulated sugar
3 tablespoons confectioners sugar (less is enough)
14 ounces condensed milk – 300ml

Cooking procedure:

  1. Combine egg whites and cream of tartar then beat using an electric mixer until soft peaks form.
  2. Make the meringue by gradually adding the granulated sugar while mixing the ingredients. Continue mixing until the texture is semi-firm.
  3. Preheat the oven to 350 degrees Fahrenheit.
  4. Place wax paper on top of a cookie sheet or large rectangular baking pan and grease the surface.
  5. Place the meringue on top of the greased wax paper then spread evenly using a spatula.
  6. Bake the meringue for 20 to 22 minutes or until the color of the top part turns light to medium brown.
  7. While the meringue is in the oven, make the filling by combining the egg yolks and condensed milk in a small cooking pot. Apply heat and cook the mixture while continuously stirring until the texture becomes thick.
  8. Add the vanilla extract to the condensed milk and egg yolk mixture, turn off the heat, and mix thoroughly. Set aside.
  9. Remove the meringue from the oven and cool down for a few minutes.
  10. Sprinkle the confectioners sugar on top of the meringue then place wax paper on the top part of the meringue followed by a similar sized baking pan or tray. The meringue should now be in the middle of two baking trays.
  11. Flip the meringue: the new cookie sheet/baking tray placed on top should now be below. Remove the baking tray and the wax paper (you should now see the opposite side of the baked meringue) then spread the filling (cooked egg yolks, condensed milk, and vanilla extract mixture) over the meringue.
  12. Roll the meringue. Complete rolling side to side starting at the longest side. Make sure that the layer with filling is rolled inward.
  13. Transfer to a serving plate then serve.
  14. Share and enjoy!

Note: can make half the custard and use the yolks for leche flan cake

Rum balls

October 11, 2014 at 1:19 pm | Posted in miscellaneous dessert | Leave a comment
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RUM BALLS

(recipe from Joy of baking)
Ingredient:

1 1/2 cups (150 grams) toasted pecans, finely chopped (hazelnuts, walnuts, or almonds can be used)

1 1/4 cups (125 grams) finely crushed vanilla wafer cookies

1/2 cup (60 grams) confectioners sugar (powdered or icing)

2 tablespoons (15 grams) cocoa powder (Dutch processed or regular unsweetened)

2 tablespoons light corn syrup (liquid glucose syrup, golden syrup, or honey)

1/4 cup (60 ml) rum

Toppings:

Confectioners (powdered or icing) Sugar

Finely chopped nuts (pecans, walnuts, hazelnuts, almonds or pistachios)

Unsweetened Cocoa Powder

Melted Dark Chocolate

Direction: To toast nuts: Preheat oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven. Put the walnuts, almonds, or pecans on a baking sheet and bake for about 8 minutes, or until lightly browned and fragrant. Let cool completely and then chop the nuts finely with a knife or place the nuts in your food processor and pulse until finely chopped. Transfer to a large bowl.

Process the vanilla wafer cookies in the food processor until finely ground. Add the crumbs to the finely chopped nuts. To this mixture add the confectioners sugar and cocoa powder and stir until combined. Add the corn syrup and rum and mix well. Add more rum if necessary. Chill the batter and then shape into 1 inch (2.5 cm) balls. 

Then roll the rum balls in confectioners sugar, finely chopped nuts, sprinkles, or cocoa powder. If dipping in chocolate, put about 4 ounces (120 grams) of chopped dark chocolate and 1 teaspoon of shortening or butter in a heatproof bowl placed over a saucepan of simmering water. Once melted, remove from heat and dip the balls, one at a time, in the melted chocolate, making sure the entire ball is coated with chocolate. Then, with two spoons or a dipping fork, remove the rum balls from the melted chocolate, allowing any excess chocolate to drip back into the bowl. Place the chocolate covered balls on a baking sheet. When all the balls have been dipped in the chocolate, place in the refrigerator until the chocolate has set. Once the chocolate has hardened you can drizzle the rum balls with 1 ounce (30 grams) melted white chocolate.

Can be stored in an airtight container in the refrigerator for several weeks.

Makes about 40 rum balls.

Basically add (in order) nuts and wafer, confection sugar and coco powder together

then mix in corn suryp and rum…. mix well, roll them into balls after let cool/ chill then coat them with toppings

I’d try to process the nuts and wafer better next time to ensure they’re more fine. And the rum flavour was too powerful, maybe I needed more sugar.. don’t go cheap on the confection sugar!

topping wise, I had trouble getting the sprinkles on. The coco powder were all absorbed by the next day, so kinda is the confection sugar ( better tho). seems like cane sugar held up the best, hm…

Chinese coconut sticky rice cake

February 1, 2014 at 8:08 pm | Posted in miscellaneous dessert | Leave a comment
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Coconut sticky rice cake

1 bag of glutinous rice flour (450g)

3 eggs

1/2 cup oil

2 cup sugar (could be less )… I used 1.5 C.. which I find is too sweet still!

1 can coconut (400ml)

350 ml water

Mix all together

half a pack of shredded coconut (mix together). Around 1/2 cup

Bake 325 for 45min or more until golden yellow on top.. It’s already been an hour and it’s still not golden at all. Looks pale yellow.

maybe make it 1.5 hours! (Oh actually the texture solidified after I put it in the fridge.. maybe it just needs to cool down to leave the slimy state)

this recipe is taken from a friend’s mom.. I love it 🙂 anything sticky. with glutinous

so I found this other recipe online w/o coconut milk.. maybe I could consider trying it sometime

http://www.chow.com/recipes/28077-baked-chinese-new-year-cake

Oatmeal pancake

January 4, 2014 at 7:53 pm | Posted in breakfast, miscellaneous dessert | Leave a comment
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recipe from chicago mom source

INGREDIENTS
  1. 3/4-cup milk
  2. 2 tablespoons white vinegar
  3. 1 cup flour (you can use whole wheat flour, but add a little extra milk if you do­, about 2-3 tbsp.).
  4. 2 tablespoons white sugar
  5. 1 tsp baking soda
  6. ½ tsp baking soda
  7. ½ tsp salt
  8. 1 tsp. vanilla
  9. 1 egg
  10. 1 tbsp melted butter
  11. ¾ cup slow cooking oats
  12. 1 banana, sliced
  13. ¾ cup chocolate chip cookies
  14. Non-stick cooking spray or butter (to coat pan)
INSTRUCTIONS
  1. 1. Place milk and vinegar in a large mixing bowl and let the milk “sour” for 5-10 minutes.
  2. 2. In a separate mixing bowl, combine flour, sugar, baking powder, baking soda and salt. Mix well.
  3. 3. Whisk the egg, vanilla and butter together and add to soured milk. Pour the entire flour mixture into the soured milk mixture a little at a time. Mix well until batter is smooth and there are no lumps. (Mixture will bubble up a bit, and that’s ok, it means your pancakes will be fluffy!).
  4. 4. Fold in oats, chocolate chips and banana slices.
  5. 5. Heat a large skillet and coat with non-stick cooking spray or butter. Use a measuring cup (1/4 cup usually works best) to pour batter onto skillet. Cook until you start to see bubbles form in the pancake and then flip and brown the other side.
  6. 6. Garnish with a few extra chocolate chips and bananas on top and serve with your favorite maple syrup.
By Marcie
Adapted from Allrecipes.com

Food for the Gods

January 2, 2014 at 12:19 am | Posted in bar, Cakes, miscellaneous dessert | Leave a comment
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recipe taken from allrecipes

Ingredients

  • 1 1/4 cups sifted all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup dates, pitted and chopped
  • 1 cup butter (3/4 C) 
  • 1 cup white sugar (3/4 C)
  • 1 cup packed brown sugar (3/4 C)
  • 3 eggs
  • 1 cup chopped walnuts

Directions

  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Grease and line a 9 x 13 inch pan.
  3. Combine first 4 ingredients. Take 1/2 cup of flour mixture and dredge the dates.
  4. Cream butter and sugars until light and fluffy. Add eggs, one at a time, and beat well after every addition. Gradually stir in flour mixture.
  5. Add dates and walnuts and stir until completely combined.
  6. Pour batter into prepared pan and bake for 10 minutes. Lower heat to 300 degrees F (150 degrees C) and bake for 30-40 minutes or until done.
  7. Cool on a wire rack for 20 minutes and cut into bars. Wrap individually with foil or colored cellophane wrap.

or this recipe : http://blog.junbelen.com/2012/09/12/how-to-make-food-for-the-gods-christmas-date-and-walnut-bars/

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