April ’12: Apple Cinnamon Muffins & Chocolate Easter Egg

Apple Cinnamon Muffins

Chocolate Easter Egg

March ’12: Ginger Sparkles

I burnt half a batch of cookies 😯 for the first time in my life……..

Hate my oven settings…… 😡

This is a good recipe.

Adapted from Rachel Cooks

Ingredients:

All-purpose flour……………………………..2 cups
Ground ginger………………………………….1 Tbsp
Baking powder………………………………….2 tsp
Ground cinnamon…………………………….1 tsp
Salt…………………………………………………1/2 tsp
Butter……………………………………………..3/4 cups
White granulated sugar………………………1 cup
Large egg………………………………………….1
Molasses…………………………………………..1/4 cup

Directions:

  1. Preheat oven to 350*F. Mix dry ingredients.
  2. In a separate bowl, cream shortening and sugar together. Beat in eggs and molasses.
  3. Sift in dry ingredients.
  4. Form into small balls. (My mom’s notes say “marble-sized,” but make sure you’re thinking of the big marbles, unless you want bite-sized ginger sparkles. Which would be fun too!
  5. Roll balls in sugar and place ~2″ apart on cookie sheet.
  6. Bake for 10 minutes.

February ’12: Vietnamese Green Tea Bánh Bò Nướng

比去年做的黃金糕容易得多,而且這個也比較成功(至少體積比黃金糕大),感覺有點像白糖糕。 😀
However I had a huge baking disaster in the kitchen.  The cake batter exploded everywhere 😦 Make sure you use a large cake pan, I used a 9″ cake pan and it sure wasn’t big enough after you plop it in the oven.

Adapted from Hungry Gnomes

Ingredients:

Eggs…………………………………………10
Coconut cream…………………………..1 can
Baking powder……………………………5 teaspoons [I actually used normal baking powder (I don’t think it’s single acting baking powder) and it worked well.  The cake didn’t deflate.]
Tapioca flour………………………………14 oz
Green tea powder………………………..1 teaspoon
Granulated sugar…………………………2 cups  [reduced to 2/3 cup]

Directions:

  1. Preheat the oven at 370 degrees. Place a greased 10-inch round (or square) pan/cast iron skillet in the oven while you heat it up. This will make the crust really nice and crispy.
  2. Put all the ingredients into a bowl. With your hands, mix the batter together squeezing and breaking up all the tapioca flour clumps. DON’T use a hand or stand mixer. If you overmix the batter, the cake will fall flat. The batter will resemble the slime in old Nickelodeon shows. [I HAD to use a stand mixer in the end because the batter was very lumpy, and the cake came out fine]
  3. When the oven and pan is preheated, pour the batter through a fine mesh strainer directly into the heated pan. You want the batter to fill up about half of the pan.
  4. Bake for 40-45 minutes until golden brown on the top. The cake will puff up and form a pretty dome. Do NOT open the oven when checking on the cake or else it will flatten. Let the cake cool and rest before removing it from the pan.

February ’11: J’s Birthday

Chocolate cake and cupcakes

with heart shaped marshmallows 😀

December ’11: Chestnut Cakes

This is 70% made of chestnut purée, 15% almond meal, and the rest with a bit of sugar and flour.  I forgot the chestnut purée I used was already sweetened, so the cake was a bit oversweet.  Nonetheless it’s a good recipe.  I might add some almond essence next time to up the almond flavour.

Adapted from Scandi Foodie

Ingredients:

Large eggs…………………….4
Icing sugar……………………50g (increased to 100g)
Chestnut purée………………300g (increased to 500g)
Almond meal…………………100g
Baking powder……………….1 tsp
Flour…………………………….1/4 cup (I had more chestnut purée than the original recipe so I added some flour)

Settings:

180C; 30-40 minutes

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