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Home Made Apple *non-explicit* Pie

28 Apr

Wow it has been a while since my last contribution. In celebration of my near perfect score on my Mycology exam I bring you Apple Pie. Sweet warm oral comfort… wait that sounds wrong. Scratch that last bit. Although this apple pie may induce a foodgasm, it is good for all ages. Hope this recipe brings you as much comfort as it brought me. *Warning this recipe has not been rated*

Apple Pie

Pie Crust (double deep dish)

  • 290g flour
  • 2 Tbs Sugar
  • 1 Tsp salt
  • 200 g ( 1 cup) shortening (cubed and frozen)
  • ¼ C ice water

Apple Filling

  • 6 Cups apples (about 8 small apples)
  • ½ C sugar
  • ¼ C Brown sugar
  • 2 Tbs flour
  • 1 tsp cinnamon
  • ¼ tsp nutmeg

Glaze

  • 1 egg yolk beaten
  • 1 tsp sugar

*optional: raisins (1/4 cup)

Instructions: Continue reading

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Chewy Chocolate Cookies…Nom Nom Nom

8 Oct

Years of watching Sesame Street as a child has ingrained some very important facts on life in me. Rule number one, when count numbers out loud one must laugh obnoxiously between every number. Rule number 2, cookies should be eaten by the hand full and smeared all over your face (until health concerned parents threatened cookies monster with a carb restricted diet to say that cookies are only a sometimes food). We all know that is a lie because cookies are good all the time.  Lastly, never mess with the bird.

Going back to cookies, I strive to keep cookie monster’s original message alive. Eat those cookies like there is no tomorrow. To help with this I have here a recipe for a thin chewy chocolate chip cookie that you can’t help but eat them by the handful. Fresh out of the oven, these cookies are soft and chewy and perfect with that cold glass of milk. This is definitely one of the best cookie recipes I have tried to date. Chewy chocolate chip cookies 

Makes a lot of cookies, I really don’t know the count. Maybe about 4 dozens?

3 cups flour (2 cups all purpose and 1 cup wheat)

1 1/2 teaspoons baking soda

1 1/2 teaspoons salt

2 sticks unsalted butter (must be room temp)

1 1/2 cups packed light brown sugar

1 cup granulated sugar

3 large eggs

1 1/2 teaspoons vanilla

1/4 C smooth peanut butter

2  cups semisweet mini chocolate chips

Directions:

1 Sift together flour, baking soda, and salt in a bowl

2. Cream together soft room temperature butter with sugar until pale and fluffy.

3. Mix in eggs, vanilla and peanut butter to egg and sugar mix.

4. Add in flour, baking soda and salt mixture slowly until well mixed.

5. Mix in chocolate chip and let dough sit in refrigerator for 20 minuets

6. Preheat oven to 375 degrees F. Line baking sheet with wax or parchment paper.

7. Scoop about a tablespoon of dough at least 2 inches apart. Bake cookies for 10-13 minuets or until golden brown.

8. When done, move the whole wax/parchment sheet with the cookies on it to a cooling rack. Careful with moving the cookies, try sliding the whole sheet on the to rack instead of lifting them.

9. Let them cool then eat or like me you can eat them right away.

Chiffon cupcakes with brown sugar frosting

3 Oct

Reason number one why I should never have too much free time: I end up making things that may one day kill me. Things that are oh so delicious soothing all my lady mood swings, but also make my waistline unflattering. Things like these chiffon cupcakes with brown sugar cream cheese frosting and shaved chocolate. Is your sweet tooth turned on yet? Mine certainly was, and after I had my fill of these I finished it off with a mug of black tea. The cake texture is light and fluffy. When it comes to frosting, my all time favorite type has got to be cream cheese frosting. There is just something about the acidity and savory flavor of cream cheese that tickles my taste buds just right. I used brown sugar here to give it a toasty molasses flavor and added just a bit of shaved chocolate for decoration. Warning: this may not be the easiest thing to make for first time bakers.

Chiffon cupcake by Alton Brown

5.25 oz of cake flour (these have lower gluten for a less chewy cake

1 1/2 teaspoons baking powder

1 teaspoon kosher salt

5 large eggs, separated

6 ounces sugar, divided (5 oz and 1 oz)

1/4 cup water

1/4 cup vegetable oil

1 teaspoon vanilla extract

5/8 teaspoon cream of tartar

1. Pre heat oven to 325 degree F

2. Line 2 muffin tins with paper (12 muffin each)

3. Beat egg whites (make sure there are no yolk at all and all your equipment is dry) and without stopping add cream of tartar. Beat on high going in one direction (clockwise or counter clockwise) non-stop for 6-7 minuets or until stiff peaks. At the 4 minute mark add 1 oz of sugar. Set aside

4. Sift together flour, baking powder, and salt.

5. Beat egg yolks, 5oz of sugar until mixture becomes a pale yellow ribbon like consistency. Then add water, oil and vanilla extract.

6. Whisk in flour mixture until well incorporated.

7. Add 1/3 of your egg whites and fold it into the yolk and flour mixture. Add the rest of egg whites in and fold gently until well mixed. Do Not Stir vigorously.

8. Divide batter into muffin cups and bake for 30 minutes. The cupcakes are done if you can insert a knife or toothpick into the center and it comes out clean.

Brown Sugar Cream Cheese Frosting

8 oz cream cheese at room temperature

1 stick of butter at room temberature

3/4 C brown sugar

shaved chocolate (optional)

1. beat together butter and cream cheese

2. add in brown sugar and beat until smooth.

3. sprinkle with shaved chocolate for decoration.

Mom’s not so secret anymore cake recipe

22 Aug

So my Mom had suddenly decided she needed to pass on her own secret cake recipe to me over this weekend. This recipe has been years in the making and in my Mom’s opinion absolute perfection. I do agree it is pretty damn good cake, but it is not like a lot of cakes out there.

This cake is a variation of a chiffon cake and is more like the cakes you get from the Asian bakeries not like the cakes bought at most American bakeries. My major issues with some cakes out there is the heavy denseness, the grainy and overly sweet flavor. The texture of this cake is soft almost like an angel food cake, moist without being heavy and not too sweet. Because the cake is not overly sweet by itself, it makes a good balance for that sugary frosting that is going to be slathered all around. I find this cake to taste quite good on its own. Here are some of the pictures taken through out the process. Continue reading

Fatty Delicious Premium Ice cream

21 Aug

Want to make ice cream that taste like you took it from a tub of Häagen-Dazs? Now you can! I took this recipe from Alton Brown on the food network. It turned out great. The texture is rich and velvety like a pint of 4 dollar ice cream. The recipe is for vanilla ice cream, but my family is not a fan of these Western flavors. Instead of vanilla we added durian. Yes durian, the tropical fruit that smells like death. For those of you who are not familiar with durian, this tropical fruit is the size of basketball with a very hard and spiked outer layer.  Inside are fist size pillow of fruit that has the consistency of a very ripe avocado, has a sweet buttery flavor, but the smell of death. The smell is definitely an acquired taste as it smell something like the odor additives in propane gas. The basic ice recipe can be changed to your flavor of choice, but this is for a basic vanilla. Continue reading

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