Follow Me on Pinterest Pin It

Blackberries,Banana and Mango Smoothie with Honey

Here I would like to take this opportunity to wish all my faithful readers,friends and family a Happy New Year !! Wish all your new resolution may come true and wish you a Very Happy & Auspicious New Year. May God bless you with good health, happiness and peace.
Recently I bought a box of mango at Farm market..A box of mango consist of 12 nos.Some of the mango are sweet and some are not..Since I still have some left over blueberries,I decided to make smoothie with mango ,blueberries and overripe banana for Mishu.Since we been drinking lots of honey with lemon for our cough , why not added honey into the fruits smoothie too? When Mishu see the fruits smoothie I make, have some whip cream on the top she was so thrilled..So if you have leftover or overripe fruit,it's an great idea to make fruit smoothie for your kids..They will love it!!










Ingredients:
2 overripe banana,peeled and cut
1/2 punnet blueberries,washed
2 mango,peeled ,cut and remove seeds
1 cup milk,plus extra
1/4 cup honey or to taste
2 cup ice
whipped cream for topping

Method:
1:Combine all the cut fruits,ice ,milk and honey in blender.Use smoothie function or crush function to blend all the ingredients until puree..
2:Remove smoothie from blender to individual glasses.Top with some whip cream and blueberries before serve chill..












Continue.....To...Read.....More...... Share/Bookmark

Blackberries Chiffon Cake

Last week when I was food shopping I saw blackberries on sale for $2.00 a punnet.I was surprised why blackberries is cheaper then blueberry or strawberry at this season..Usually during summer those berries are the cheapest berries among the summer fruit..Well,maybe California state are able produce any fruit at any season I guess..By the way I used the blackberries to baked 2 blackberries chiffon cake for friends when visiting them in the city before Christmas..This is the 1st time I use blackberries in chiffon cake and it's turn out really nice,have soft and fluffy texture!! I used my old recipe but twist a bit the ingredients and amount for 2 x 10 inch pan chiffon cake.










Ingredients for 2x 10 inch pan
(A)
1 cup all purpose flour
1 1/4 cups cake flour
1 tbsp of baking powder
1/4 tsp of salt
1 cup of sugar
********************************************
(B)
6 large egg yolks
1 cup blueberries juice
3/4 cup of vegetable oil
1 punnet or 4 oz blackberries,coarsely chopped

(C)
1 cup of sugar
8 large egg white
1 tsp of cream of tartar


Method:
1:Pre-heat oven to 325 degree F .(adjust the heat accordingly to your own oven temperature.I used to set to 350F but now my new oven is slightly hotter then old oven)
1: Sieve(A) both flour ,baking powder and salt except sugar in a mixing bowl ,set aside.
2: Combine ingredients (B) egg yolk and oil ,beat until well blended .Add in blackberries and blueberry juice before add in ingredients (A) ,beat until smooth.
3: Beat ingredients (C) in mixer on high speed until stiff peak and glossy. It should not fall out when you turn the mixing bowl over. Fold 1/3 of the egg whites into the egg yolks mixture and continue to do so until egg whites is finish. Remember to fold in gently until well mixed.(Do not beat or mix,just fold!!)
4: Divided the batter into 2 x 10 un-greased 10" tube pan evenly.
5:Bake for 45-50 minutes or used a bamboo skewer to test the cake. Just insert the skewer into the center of the cake and it should comes out clean.
6: Invert cake and let it cool complete in the pan. When is cool, loosen the edge of the pan with knife and remove cake.
7: Cut the cake to 12 pieces or your desire size and serve with tea or coffee








Continue.....To...Read.....More...... Share/Bookmark

Christmas Cookies and Merry Christmas to All!!

First of all I would like to wish all my friends ,family and dear readers a Merry Christmas and Happy New Year!! May this coming Christmas and New Year bring joy,peace and happiness to you and family.
The day before yesterday I was still baking the last batch of cookies and now I completely done baking..All the cookies was given or send away to friends and family.All I left now is some chocolate chip cookies for Santa Clause to come tonight to deliver present to Mishu ..Mishu keep wondering and worried how the Santa's going to come inside the house through chimney..She said our fireplace have wood burning whole weeks and whole day long...How Santa Clause going to come thru chimney since there is a FIRE!! lol! Good question!! Hmmm....maybe Santa Clause decided to come thru one of the window or back door,right? who knows? we will see,right?? maybe there is a surprise for Mishu!!
I baked this batch of sugar cookies 2 weeks ago.I double the actual recipe to make extra 3 dozen more cookies for Mishu's classmate and teachers.Since there is 6 dozen cookies,I just simply decorate with plain royal icing and sprinkle....too tired and lazy to make colorful royal icing for decoration after baking non stop for days..







Ingredients:
2 1/2 cups all-purpose flour,plus extra for dusting
1 1/2 cups granulated sugar
1 3/4 cups unsalted butter, softened
1 large eggs
1 egg yolk

grated rind of 1 lemon(I omitted)
1 tsp vanilla extract
pinch of salt
For decoration:
colored icing
small sprinkle

Method:

1:Preheat the oven to 350 F.Prepare 2 cookies sheet with parchment paper.
2:In a mixer beat butter until soft and creamy.Add the sugar and continue beating until light and fluffy.
3:Using a spatula gradually mix in the whole egg and egg yolk.Add the vanilla extract,lemon rind and salt.Stir until thoroughly combines.
4:Add the flour and stir until blended.Gather the mixture into a ball with your fingertips,wrap in cling film(plastic warp) and chill in the refrigerator for at least 30 minutes.
5:On a lightly floured surface,roll out the mixture to 1/8 inch (3mm)thick.Stamp out Christmas shape,round shape or Angel shape with cookies cutters and place on a non stick baking sheet or parchment paper baking sheet.Gather up the trimmings and continue rolling and stamping out cookies until the mixture has been used up.
6:Bake the cookies in the oven for about 8 minutes or until lightly colored.Leave to stand for a few minutes before transferring to a wire rack with metal spatula to cool completely.Ice and decorate as you like.








Continue.....To...Read.....More...... Share/Bookmark

Cream Cheese Flower Cookies

I adapted this Cream Cheese Lemon Bow Cookies from Martha Steward Cookies Holiday .Instead of the Bow shape as shown in her video ,I make flower shape cookies using Wilton's Tips M1 with pipping bag.I also omit the lemon zest and juice all together..I dunno why I never like cookies that combine cream cheese with lemon flavor..Well,I guess it's up to individual preferences..I think this flower shape soft cookies is suitable and cute to present to friends and family as Christmas gift not to said it's taste soft and delicious!








Ingredients Cream Cheese-Lemon Bows - Martha Stewart Recipes


1 cup unsalted butter (2 sticks), softened
4 ounces cream cheese,(1/2 block)room temperature
1 cup granulated sugar
1 large egg
3 cups all-purpose flour, sifted
1 teaspoon baking powder
3/4 teaspoon coarse salt
Confectioners' sugar, for sprinkling
some color button sprinkle for deco
or cashew nut as topping

Method:

1:Put butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy. Mix in granulated sugar. Add egg, lemon zest, and lemon juice; mix well. Sift together flour, baking powder, and salt into a medium bowl; mix into butter mixture on low speed.
2:Preheat oven to 375 degrees. Place a small amount of the dough in a pastry bag fitted with a large French tip (such as Ateco #865) or Wilton M1. Holding tip very close to the surface, pipe circle 1 inch 2 round onto baking sheets lined with parchment paper; space 1 inch apart.
3:Refill pastry bag as needed with remaining dough. Bake cookies until golden brown on bottom, about 12 minutes. Let cool on sheets on wire racks, top with cashew nut or colorful button sprinkle and sprinkle with confectioners' sugar.
4: Cookies can be stored in airtight containers at room temperature up to 3 days.












Continue.....To...Read.....More...... Share/Bookmark

Oatmeal Raisin Cookies

Another cookies recipe from Magnolia Bakery cookbook from NYC...I adapted this recipe by omitting the almond extract and almonds nuts because I afraid some children from Mishu's school is allergy to nuts..On the safe side I think I better leave out any nuts ingredients when baking for children..Better safe then sorry,right?








Ingredients:
2 1/4 cups all purpose flour
3/4 tsp baking soda
1/2 tsp salt
1 cup (2 sticks)unsalted butter,softened
1 1/2 cups firmly packed light brown sugar
2 large eggs,at room temperature
1 tbsp vanilla extract
1 1/4 cups rolled oats
1 1/2 cups raisins


Yield 3 dozen cookies


Method:

1:Preheat oven to 350 F.Prepare 2 baking sheet wt parchment papers.
2:In a large bowl,sift together the flour,the baking soda and the salt,set aside.
3:In a large mixer cream the butter and sugar until smooth,about 3 minutes.Add the eggs,the vanilla and mix well.Add in the oats and the flour mixture,beat thoroughly..Mix in raisins
4:Chill the mixture for 30 minutes in the refrigerator before proceeding.Drop by rounded teaspoonfuls onto un-greased cookies sheets,leave several inches between for expansion.
5:Bake for 15-18 minutes or until lightly golden brown.Cool the cookies on the sheets for 1 minutes before remove to a wire rack and cool completely.








Continue.....To...Read.....More...... Share/Bookmark

Chocolate Chip Cookies (Magnolia Bakery)

Since last weekend ,I been baking cookies daily without fail.This is my second batch baking.I adapted this recipe Chocolate Chip Cookies from the famous Magnolia Bakery Cookbook. Chocolate Chip Cookies is the most popular cookies that can eaten by any age.I think children more likely to like chocolate chips cookies than others cookies,right? I double the recipe so I can pack some in goody bag for Mishu's classmate.Personally,I prefer to make drop cookies,then refrigerator cookies bcos it's easy and simple to make!!










Ingredients: (I double this single recipe):

1 1/2 cups all purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
2/3 cup(1 1/3 sticks)unsalted butter,softened
1/2 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg,room temperature
1 tsp vanilla extract
1/2 cup miniature semisweet chocolate chips

Method:

1:Preheat oven to 350 F . Prepare 2 large cookies sheets with parchment paper.In a large bowl ,combine flour,baking soda and salt,sifted and set aside.
2:Cream butter and sugar in a large mixer,about 3 minutes.Add in egg and vanilla ,mix well.Add the flour mixture and beat thoroughly.
3:Stir in chocolate chips.Drop by round teaspoonfuls onto the prepared un-greased cookies sheets.(I prefer to use silpat) leaving several inches between for expansion.
4:Bake for 10-12 minutes or until lightly golden brown depend on the temperature of your oven.
5:Remove cookies from oven,cool cookies on the sheets for 1 minute,before remove to wire rack to cool completely.






Continue.....To...Read.....More...... Share/Bookmark

M & M Cookies

Christmas is around the corner and I still think I have plenty of time to bake cookies .This week I just started to bake some Christmas cookies.Actually, this year I'm planning not to bake any cookies at all but then I realised Mishu is in Kindergarten now .Here in US and A children are 5 year old children are mandatory by law to attend Kindergarten . I believed her classmate will exchange Christmas gift with her.Not long ago on Halloween party celebration , Mishu received quite alot of goody bag from her classmate..I have no idea at all or any experience how things was done during Christmas at school since Mishu is my only child who just attend Kindergarten.Last year I was embarrassed that I didn't prepare anything at all for Mishu's Pre-K classmates..So to make sure this things doesn't happen again,I better bake some cookies for her classmate as Christmas gift..I adapted this M&M Cookies recipe from here.
I guess children prefer candy or colorful cookies then regular cookies,right? Personally ,this type of drop cookies is simple and easy to bake but only down side of this cookies it's very time consuming .Reason:need to top with M&M on the top of cookies one by one!!









Ingredients:
Adapted from joyofbaking.(I double the recipe and changed the ingredients slightly to suit my needs but here is the single recipe)

2 cups (260 grams) all purpose flour

1 1/4 teaspoons baking soda

1/4 teaspoon salt

3/4 cup (170 grams) unsalted butter, room temperature

2/3 cup (130 grams) granulated white sugar

2/3 cup (140 grams) firmly packed light brown sugar

2 large egg

1 1/2 teaspoons pure vanilla extract

1 cup (200 grams) M&M's® or Smarties® candies




Method:

1: Preheat oven to 350 degrees F (177 degrees C). Place one oven rack in the top third of the oven, and one oven rack in the bottom third of the oven. Line two baking sheets with parchment paper or silpat.

2:In a large bowl,sifted flour, baking soda, and salt,set aside.

3:In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugars until light and fluffy (about 2 - 3 minutes). Scrape down the sides of the bowl. Add the egg and egg yolk, beating until well combined. Beat in the vanilla extract.

4:Gradually add the flour mixture to the creamed mixture and beat just until incorporated. Scrape down the sides of the bowl as needed.

5:Form dough into balls, about (20-25 grams) for each cookie. Place 12 balls of dough on each baking sheet. Gently flatten each ball of dough with your finger on the center into a 1 1/2 inch round. Completely cover the tops of the cookies with the M&M's® or Smarties®. Gently press the candies into the dough.

6:Bake the cookies for about 15-17 minutes, rotating the baking sheets halfway through the baking time. The cookies are done when they are light golden brown in color and just set. They will still seem a little soft but they will firm up as they cool. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool.

Makes about 36 medium size cookies.

Note:
The original recipe said 50 gm per pieces but I found the size is really large or big for a single cookies after bake,so I re-size to 20-25 gm each cookies .The medium size cookies look better beside that it's easy to pack into cookies container or goodies bag..









Continue.....To...Read.....More...... Share/Bookmark

White Cupcakes with Cream Cheese Frosting

A couple day ago was hubby birthday.I baked a batch of White Cupcakes with Cream Cheese frosting adapted from joyofbaking. I find the recipe simple and easy,not to said the cupcake taste really delicious and moist..Maybe it's because I like the texture of cake flour instead of regular flour..






Ingredients:Adapted from joyofbaking.

3 large eggs ,room temperature,separate

1 3/4 cups (175 grams) sifted cake flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (113 grams) unsalted butter, at room temperature

1 cup (200 grams) granulated white sugar, divided

1 teaspoon pure vanilla extract

1/2 cup (120 ml) milk

1/8 teaspoon cream of tartar

Cream Cheese Frosting:

8 ounces,1 block (226 grams) cream cheese, room temperature

1/2 teaspoon pure vanilla extract

1/2 cup confectioners' (icing or powdered) sugar, sifted

1/2 cup heavy whipping cream



Method:

1:Preheat oven to 350 degrees F (177 degrees C) and lightly butter or line 12 muffin cups with paper liners.

2:While eggs are still cold separate the eggs, placing the yolks in one bowl and the whites in another bowl. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).

3:In a mixing bowl sift or whisk together the flour, baking powder, and salt. Set aside.

4:In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add 3/4 cup (150 grams) of the sugar and beat until light and fluffy (about 2-3 minutes). Scrape down the sides of the bowl. Add egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in the vanilla extract. Then, with the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour.

5:In a clean bowl of your electric mixer, with the whisk attachment, (or with a hand mixer) beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1/4 cup (50 grams) of sugar and continue to beat until stiff peaks form. With a rubber spatula gently fold a little of the whites into the batter to lighten it, and then fold in the remaining whites until combined. Do not over mix the batter or it will deflate.

6:Evenly fill the 12 muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool completely.

7:With a knife or offset spatula , spread frosting on each cupcake. If you want to pipe the frosting, I often use a large Wilton 1M (open or closed) star or a large plain decorating tip. Garnish with colored sprinkles. These cupcakes are best served the same day, but they can be stored at room temperature for a few days.


Continue.....To...Read.....More...... Share/Bookmark

Four Ingredients Fried Chicken

Do you know frying your own chicken at home is really easy and simple? You do not need alot of ingredients to make the chicken taste good but in fact you only need FOUR ingredients to make your chicken taste GREAT!! Yes !! all you need is flour,sugar,salt and garlic powder only!! sound easy right? trust me,the fried chicken really taste great provided you must marinate the chicken overnight first before frying in order to let the seasoning steep into the meat .Yea..I know fried food is not really healthy but you can't really blame us who love it very much!! Actually we didn't eat fried chicken all the time..I understand the best oil for fried food is peanut oil but if you can't find peanut oil,canola oil is also excellent for deep frying..








Ingredients:

1 whole chicken,about 3 lbs cut into 10 small pieces or use any chicken parts
500 gm glutinous flour or rice flour
4 tbsp garlic powder
4 tbsp sugar
2 tbsp sea salt
3 cups frying oil

Note:

if you can't get glutinous or rice flour,replace with all purpose flour..glutinous or rice flour maintain the crispness for hours


Method:

1:Combine garlic powder,seasalt,sugar and chicken in a large container.Mix well and keep in fridge overnight..

2:Heat fryer or stock pot with oil at medium heat,about 350 F.Coat chicken with flour,shake the excess flour before place in fryer.Use a lid to cover if using stock pot.Do not over lap the chicken in the fryer.

3:Fry chicken for 15 minutes or until golden brown.Remove chicken from fryer onto a paper towel to absorb the excess oil before serve warm as snack or appetizer.








Continue.....To...Read.....More...... Share/Bookmark

Soft Cheese Bread by Peter Reinhart's

Recently I bought a Artisan Breads Every Day by Peter Reinhart's from Amazon.com..Since last year I been longing to get one of Peter Reinhart's baking book .Too bad when the book arrived my range oven was broke down..Once my new range oven arrived and repaired(yea.. the new oven also gave me problem),immediately I selected one of the bread recipe for baking: It's Soft Cheese Bread!! I been dying to bake again after so many months in hiatus..I feel good to bake again..I like the smell of cheese,yeast and flour..Well since I have bread maker,I seldom use hand or mixer to knead the dough.I use BM to knead the dough instead of using my Kitchen Aid mixer bcos I remember someone told me not to wear out my mixer for dough kneading....Anyway,I'm going to post the original method (skip some part,like pan and size)and recipe from the book here...Enjoy!











Ingredients:
You can use any kind of beer in this recipe,as both light and dark brews add subtle flavors that will complement the cheese.(I used water instead)



6 1/4 cups (28 oz/794 g) unbleached bread flour

2 tsp (05 oz/14 g) salt,or 1 tbsp kosher salt

5 tbsp (2.25 oz/64 g) granulated or brown sugar,or 3 1/2 tbsp honey (I used granulated sugar)

1 cup (8 oz/227 g) lukewarm water or beer (about 95 F or 35 C) *I just used cold water since I'm using BM*

1 cup plus 2 tbsp (9oz/255 g)lukewarm buttermilk or any other milk (about95 F or 35 C)*I used cold milk in BM*

1 1/2 tbsp 905 oz/14 g) instant yeast
1/4 cup (2 oz/56.5 g) melted unsalted butter or vegetable oil (I used softened butter)

1 3/4 cups 97 oz/198 g) diced onion or small bunch fresh chives*optional*

2 1/2 cups (12 oz/340 g) grated,shredded or cubed cheese



Makes 2 large loves or many rolls



Method:

(I dumped everything in BM) but here is the step to step method using dough hook in mixer or hand knead.

1:In a mixing bowl,whisk the flour,salt and sugar together (if using honey dissolve it in the lukewarm water instead)

Separately,combine the water and buttermilk,whisk in the yeast until dissolve,then pour the mixture and the melted butter onto the dry ingredients.If using a mixer,use the paddle attachment and mix on the lowest speed for 2 minutes.If mixing by hand,use a large spoon and stir for about 2 minutes.Let the dough rest for 5 minutes.

2:Switch to the dough hook and mix on medium-low speed or continue mixing by hand,for 3 minutes,adjusting with flour or liquid as needed.The dough should be soft,supple and tacky but not sticky.Add the onion and mix on the lowest speed or continue mixing by hand for 1 minute,until the onion are evenly distributed.

3:Transfer the dough to a lightly floured work surface and knead for 1 or 2 minutes to make any final adjustments,then form the dough into a ball.

4:Place the dough in a clean,lightly oiled bowl,cover the bowl with plastic wrap, and immediately refrigerate overnight or for up to 4 days.(If you plan to bake the dough in batches over different days,you can portion the dough and place it into 2 or more oiled bowls at this stage)The dough should double in size in the refrigerator.If you want to bake the bread the same day you mix the dough,don't refrigerator the final dough:just let it rest at room temperature for 60 or 90 minutes,until it doubles in size.Then proceed to shaping and baking .

5:About 1 minutes before baking,preheat the oven to 350 F(177 C)or 300 F(149 C) for convection oven.Because of the cheese ,there may be air pockets or tunnels in the risen dough that could cause it to separate in the spirals.To minimize this,poke through the top crust fewer in a few spots with a skewer or toothpick.The dough may fall a bit,but it recover in the oven.

6:Bake loaves for 20 minutes,then rotate the pans;rotate rolls after 10 minutes.The total baking time is about 50 minutes for loaves and only 20 to 25 minutes for rolls.The bread is done when it's deep golden brown and the internal temperature is above 185 F(85C) in the center.

7:Remove from the pans and cool on a wire rack for at least 15 minutes for rolls and about 1 hour for loaves before slicing and serving.













Continue.....To...Read.....More...... Share/Bookmark

About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917(at)yahoo(dot)com. To know more about my life or my kitchen you can always hop over to my other 2 blog.