tag:blogger.com,1999:blog-63912036444416094882024-02-07T20:09:59.327+07:00Alyssa Likes to EatUnknownnoreply@blogger.comBlogger14125tag:blogger.com,1999:blog-6391203644441609488.post-84385896107353779582014-04-27T20:45:00.002+07:002014-05-01T12:20:05.873+07:00Pastéis de Nata<div dir="ltr" style="text-align: left;" trbidi="on">
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Over Easter break, I made some Portuguese Egg Tarts. They were super easy, but with the number of eggs that I used...I'm pretty sure my cholesterol levels have jumped up a few notches. </div>
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These may have spent a couple too many minutes in the oven, hence the wrinkly look -- but it still tasted good! Recipe can be found <a href="http://cooking.storyofbing.com/2011/06/portuguese-egg-tarts/">here.</a></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6391203644441609488.post-52510080747806815002013-12-15T13:47:00.003+07:002013-12-15T13:53:07.980+07:00Candy Cane Christmas Brownies<div class="separator" style="clear: both; text-align: center;">
<img border="0" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjktQls4bCLrBpdjYweFqiMH4OWlNn6yFxmVq9ARPM2n4Af5gIASck-E-kp5UfyNSZYuGcHaxZguxEbRS0pAbjpBNYs4uu3fiIyw0A2Y-oEvo9ru7ZpcFqvYAVCOxNZQxmmkWXICOvoGrOm/s640/DSC_0415.JPG" width="640" /> </div>
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<div style="text-align: center;">
<b><u>Candy Cane Christmas Brownies </u></b></div>
<div style="text-align: center;">
Yields around 12 hearty brownie pieces</div>
<div style="text-align: center;">
Adapted from <a href="http://sweetpeaskitchen.com/2011/02/red-velvet-cheesecake-brownies/">Sweet Peas Kitchen</a></div>
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Ingredients:<br />
<span id="zlrecipe-ingredients-list"></span><br />
<div class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients">
2 large eggs
</div>
<div class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients">
1/2 cup (1 stick) unsalted butter
</div>
<div class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients">
1 cup granulated sugar
</div>
<div class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients">
1 tsp vanilla extract</div>
<div class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients">
1/4 cup dark chocolate chips
</div>
<div class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients">
1/4 teaspoon salt
</div>
<div class="ingredient" id="zlrecipe-ingredient-9" itemprop="ingredients">
2/3 cup all-purpose flour </div>
<div class="ingredient" id="zlrecipe-ingredient-9" itemprop="ingredients">
3 Candy Canes (depends how much you want that flavor to come out).</div>
<div class="ingredient" id="zlrecipe-ingredient-9" itemprop="ingredients">
<br /></div>
<div class="ingredient" id="zlrecipe-ingredient-9" itemprop="ingredients">
Topping:</div>
<div class="ingredient" id="zlrecipe-ingredient-9" itemprop="ingredients">
1 cup dark chocolate chips</div>
<div class="ingredient" id="zlrecipe-ingredient-9" itemprop="ingredients">
6 tbsp unsalted butter </div>
<div class="ingredient" id="zlrecipe-ingredient-9" itemprop="ingredients">
<br /></div>
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Directions:<br />
<ul>
<li>Preheat oven to 350F. Cover bottom and sides of an 8 inch baking pan with foil to make it easy to remove afterward. (Alternatively, I like also like to make brownies in silicon cupcake pans to make it super easy to remove + you have nice bite-sized pieces).</li>
<li>Melt butter and chocolate together in a microwave, in 30 sec. intervals, stirring after each interval. Set aside to cool for a few minutes.</li>
<li>While that's cooling, crush some candy canes in a food processor. </li>
<li>In a large bowl, whisk together sugar, eggs, and vanilla. Add chocolate mixture and stir until smooth. Add flour and salt and stir until there are no more streaks of dry ingredients. </li>
<li>Pour 1/3 of the crushed candy canes into the batter and mix. Make sure there are no clumps. Save the rest of the crushed Candy Canes for the topping.</li>
<li>Pour into pan.</li>
<li>Bake for 35-40 minutes, or until a knife/toothpick inserted in the center comes out clean.</li>
<li>Let cool on the counter before adding the topping.</li>
<li class="instruction" id="zlrecipe-instruction-8" itemprop="recipeInstructions">For the topping, place
chocolate chips and butter in a microwave-safe bowl. Microwave in 30
second intervals, stirring in between, until just melted and smooth. Set
aside to cool for about 15 minutes, stirring occasionally, and then
quickly spread on top of brownies.
</li>
<li class="instruction" id="zlrecipe-instruction-9" itemprop="recipeInstructions">Sprinkle
the crushed candy canes on top and return to the fridge to cool. When
chocolate has hardened, use the edges of the foil to remove the entire
sheet of brownies from the pan. Cut into squares and serve.</li>
</ul>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6391203644441609488.post-9216854788075456822013-11-09T17:49:00.001+07:002013-11-09T17:49:45.373+07:00Snickerdoodles<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL94ur94vhGotJONauFqW_WUgeVvG4ANHIem0BxoTVOyIOmDM_LV2PrSErKx2q9wKLtl3m-XMvkvKskw2YkWAGlQ-PCbggJTUKwzpBjnF-JbAQ3ikPGXc8evUMDzCQ8h4DMr4jG-5nbfkZ/s1600/DSC_0271.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="571" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL94ur94vhGotJONauFqW_WUgeVvG4ANHIem0BxoTVOyIOmDM_LV2PrSErKx2q9wKLtl3m-XMvkvKskw2YkWAGlQ-PCbggJTUKwzpBjnF-JbAQ3ikPGXc8evUMDzCQ8h4DMr4jG-5nbfkZ/s640/DSC_0271.jpg" width="640" /></a></div>
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I baked these snickerdoodles for work, to give people a reward in exchange for some their participation in usability testing for our website. However, it's become somewhat of a multipurpose cookie.<br />
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For me, baking is a big stress reliever. As it's purely methodical, you can just tune out and give your brain some time to relax. For some people running does the trick, for some (unusual) people, washing dishes works. Baking is the best, though, because you can eat afterwards--which is another type of stress reliever.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbb9S_y5a2iDx6f9qWPcPXAceBqYlW6EWhg_32QzbKnWUzKmxPk9iOlOMht6-FgbMmDgj67SRyKDtdRj5sza39TWD0gLjs4r2ktQ4z48GzfOKlXVlI3yw2ItoErWEvFSVcGxNOvECqWEAy/s1600/DSC_0289.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbb9S_y5a2iDx6f9qWPcPXAceBqYlW6EWhg_32QzbKnWUzKmxPk9iOlOMht6-FgbMmDgj67SRyKDtdRj5sza39TWD0gLjs4r2ktQ4z48GzfOKlXVlI3yw2ItoErWEvFSVcGxNOvECqWEAy/s640/DSC_0289.jpg" width="640" /></a></div>
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<b>Snickerdoodles</b></div>
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Makes 34 medium sized cookies</div>
<div style="text-align: center;">
Recipe from a now defunct blog: Life Made Sweet</div>
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Notes:<br />
<i>*Chilling the dough is really important. After having chilled the dough overnight, I found that I had to chill them again after rolling out the dough into small balls before putting them into the oven. Singapore being Singapore, they melt really fast. </i><br />
<i>* I like to err on the side of underbaking cookies so they stay chewy.</i><br />
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<b>Ingredients</b><br />
<ul>
<li>1 cup Unsalted Butter (2 sticks)</li>
<li>1 1/2 cup Sugar</li>
<li>2 Eggs</li>
<li>1 teaspoon Vanilla</li>
<li>2 3/4 cups All Purpose Flour</li>
<li>2 teaspoons Cream of Tartar</li>
<li>1 teaspoon Baking Soda</li>
<li>1/2 teaspoon Salt</li>
<li>1 tablespoon Cinnamon (Reserve for Cinnamon Topping **Just remember the 1:3 Ratio for any cinnamon topping)</li>
<li>3 tablespoons Sugar (Reserve for Cinnamon Topping) **Just remember the 1:3 Ratio for any cinnamon topping)</li>
</ul>
<br />
<b>Directions</b><br />
<br />
1. Preheat oven to 350 degrees.<br />
2. Cream softened butter and sugar in a mixer until it becomes light & fluffy. Approximately 3-4 minutes. Add the eggs one at a time making sure they are incorporated. Add the vanilla and mix until combined.<br />
3. Sift the flour, salt, baking soda & cream of tartar in a separate bowl. Add it to the wet ingredients slowly in increments until combined.<br />
4. Cover and chill the dough for at least an hour. (I did it overnight. This is really important for Singapore weather, otherwise the cookies will spread too far.)<br />
5. While the dough is chilling, in a small bowl combine the cinnamon sugar for the topping. After the dough has chilled roll the dough into 1 inch balls and roll them in the cinnamon and sugar mixture. The dough will be tough to scoop out at first but the warmth from your hands will soften it very quickly.<br />
6. Place them 2 inches apart on a silver or light colored baking sheet with parchment. And bake for 10-11 minutes until you see the edges of the cookies turn a light golden brown color and firm up.<br />
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*If you roll out dough that is waiting to be baked, chill the cookie balls on the baking sheet in the fridge. Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6391203644441609488.post-26090900227374275332013-08-07T22:51:00.004+07:002015-01-23T20:42:19.516+07:00What cocoa meringue can teach you about failure<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI98dzPSoSsSEJSrXPmELtd4QjYrElE0SQgJR7Mrd9UYoadPY6kLYlyHBPXIyoshmSrfzCl0ms0ETv85eDIGIzz1k0HuVfrWbb9HTt0oC1RHHJcAi7LH3-HqVcuNtWqIGDt9nPv-G7Bd8O/s1600/Failed+.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI98dzPSoSsSEJSrXPmELtd4QjYrElE0SQgJR7Mrd9UYoadPY6kLYlyHBPXIyoshmSrfzCl0ms0ETv85eDIGIzz1k0HuVfrWbb9HTt0oC1RHHJcAi7LH3-HqVcuNtWqIGDt9nPv-G7Bd8O/s640/Failed+.jpg" height="363" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Looks pretty gross right?</td></tr>
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As I squeezed the piping bag, I realized immediately- this was going to be a failed batch. No matter how much I willed it, the egg white mixture wouldn't hold its shape. I had followed the recipe to a tee, mixing the egg whites for what seemed like an eternity, and yet it was still runny. <a href="http://17andbaking.com/2013/07/18/cocoa-meringues/">Not like the intended picture at all!</a> My meringues were more like macaron imposters. <br />
<br />
The thing with baking is that even if you spend a lot of time and effort to create something, the tiniest deviation from a recipe, or factors beyond your control, like the weather, can result in failure. With Singapore's 110% humidity, it's pretty difficult to whip up stiff egg whites. Not wanting to waste my hard work though, I decided to bake the batch anyway and see what would become of my meringues.<br />
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Although some turned out hollow (see above) and crumbled with a touch, some of them actually looked decent and even better, tasted great (somewhat like a melted marshmallow that's been put in a cup of hot cocoa). <br />
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Lesson learned? Failure is never absolute. If you are stubborn enough and keep on going, you can end up with something pretty good.<br />
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I'll probably revisit this recipe again and try again. Hopefully they'll actually look more meringue-like.<br />
<div style="text-align: center;">
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<div style="text-align: center;">
<b><u>Cocoa Meringues</u></b></div>
<div style="text-align: center;">
Recipe from <a href="http://17andbaking.com/2013/07/18/cocoa-meringues/">17and Baking</a></div>
<div style="text-align: center;">
Makes approx 3 dozen meringues</div>
<br />
Ingredients:<br />
<ul>
<li>3 large egg whites</li>
<li>1 cup white sugar</li>
<li>2 tbsp quality cocoa powder</li>
<li>1/2 tsp vanilla extract</li>
</ul>
<br />
Method:<br />
<ul>
<li>Preheat the oven to 350 F</li>
<li>Whisk the egg whites and sugar. In order to dissolve the sugar fully, place the bowl over a pan of gently simmering water, making sure the bottom of the bowl doesn't actually touch the water. Whisk the mixture, stirring as the steam heats the meringue. Once the sugar is completely dissolved, and the meringue is warm but not hot, remove the bowl from the heat.</li>
<li>Whisk the mixture on high for 5-6 minutes, or until the egg white forms stiff peaks. </li>
<li>Add the vanilla extract and whisk until incorporated. Whisk in the cocoa powder.</li>
<li>Pipe small meringues onto a parchment lined baking sheet.</li>
<li>Bake in the center of the oven for 15 minutes.</li>
<li>Cool thoroughly on a rack</li>
<li>Store in an airtight container. </li>
</ul>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6391203644441609488.post-59194261865752034802013-07-04T22:31:00.002+07:002013-07-20T22:30:17.890+07:00The biscotti that everyone loves to eatI've tried lots of biscotti--biscotti with cranberries, biscotti with nougat and pistachios, biscotti with matcha powder--but really, it doesn't get any better than this recipe. <br />
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<tr><td style="text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg835Wu3BnbbwMP_0bVRoEeTgxpzt2xu0bohQnPmVe0J5-iuSy6vGBKPUpn11Q1y01xkGNXq7ztgz9VNTJIYyYVjwavS8U4exKgXg3ifiqg9OwmEq7zRsX4fWVM4ZfSJsAvGjKEQl7HST4r/s640/P5197004.jpg" style="margin-left: auto; margin-right: auto;" width="480" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Before getting a second baking</td></tr>
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I've gotten a lot of requests to make this again and again, to the point that I'm actually sick of making it already (but not eating it). Baking biscotti is a laborious process, because you must bake it not once, but twice! (Hence its name "bi" + "scotti" = twice baked.) These cookies can keep for a long time and even taste better over time. Though you may think it really bizarre, my family's favorite way to eat it is....with <span class="st">pâté! Because the biscotti is only lightly sweet with the gentlest touch of orange liqueur, it complements the rich and savory flavor of </span><span class="st"><span class="st">pâté perfectly. Weird? Yes. But really great. </span></span><br />
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<div style="text-align: center;">
<u><b><span class="st"><span class="st">Almond Biscotti</span></span></b></u></div>
<div style="text-align: center;">
<span class="st"><span class="st">Recipe from Smitten Kitchen<br />Makes approx. 40 biscotti</span></span></div>
<span class="st"><span class="st"></span></span><br />
<span class="st"><span class="st"><b>Ingredients</b></span></span><br />
<ul>
<li><span class="st"><span class="st">3 1/4 cups all purpose flour</span></span></li>
<li><span class="st"><span class="st">1 tablespoon baking powder</span></span></li>
<li><span class="st"><span class="st">1/3 teaspoon salt</span></span></li>
<li><span class="st"><span class="st">1 1/2 cups sugar</span></span></li>
<li><span class="st"><span class="st">10 tablespoons (1 1/4 sticks) unsalted butter, melted</span></span></li>
<li><span class="st"><span class="st">3 large eggs</span></span></li>
<li><span class="st"><span class="st">1 tablespoon vanilla extract</span></span></li>
<li><span class="st"><span class="st">1 tablespoon orange liqueur</span></span></li>
<li><span class="st"><span class="st">1 tablespoon orange zest</span></span></li>
<li><span class="st"><span class="st">1 cup whole almonds, toasted, coarsely chopped or sliced almonds</span></span></li>
<li><span class="st"><span class="st">1 large egg white (for the egg wash)</span></span></li>
</ul>
<b><span class="st"><span class="st"><br /></span></span></b>
<span class="st"><span class="st"><b>Method</b></span></span><br />
<ul>
<li><span class="st"><span class="st">Preheat oven to 350°F. Line baking sheet with parchment paper. </span></span></li>
<li><span class="st"><span class="st">Sift flour, baking powder and salt into medium bowl. Mix sugar, melted butter, 3 eggs, vanilla extract, orange liquer and zest in large bowl. </span></span></li>
<li><span class="st"><span class="st">Add flour mixture to egg mixture and stir with wooden spoon until well blended. Mix in almonds (I like to toast them first in the oven)</span></span> </li>
<li>Divide dough in half. Using floured hands, shape each dough half into 13 1/2-inch-long, 2 1/2-inch-wide log. Transfer both logs to prepared baking sheet, spacing apart. Whisk egg white in small bowl until foamy; brush over top and sides of each dough log.</li>
</ul>
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<ul>
<li>Bake logs until golden brown (logs will spread), about 30 minutes. Cool logs completely on sheet on rack, about 25 minutes. Maintain oven temperature.<span class="st"><span class="st"> </span></span></li>
<li><span class="st"><span class="st">Transfer logs to a cutting board; discard parchment paper. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same baking sheet. Bake 8 minutes. Turn biscotti over; bake until just beginning to color, about 8 minutes. Transfer to rack and cool. </span></span></li>
</ul>
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<span class="st"><span class="st">NB: The original recipe says to bake 12 minutes and then 8 minutes, but this depends on how hard you want your biscotti. I err on the side of a shorter baking time since I prefer to keep my teeth in tact. Do note that the day after you bake it, the biscotti get harder.</span> </span><span class="st"><i></i> </span> <br />
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<a href="http://www.bloglovin.com/blog/4024664/?claim=q7tsqq6tcq4">Follow my blog with Bloglovin</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6391203644441609488.post-45989842429629468612013-03-23T12:09:00.005+07:002013-03-23T12:10:58.266+07:00Chocolate Crinkle Cookies<div class="separator" style="clear: both; text-align: left;">
So I have been somewhat on a hiatus for the past few months. I've gotten a lot busier due to work and random activities like joining an opera. Add that to my long list of excuses which includes laziness, a longer than usual rainy season which was not conducive to photographing food indoors, and a general lack of inspiration to cook or bake anything. </div>
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However, as my sister has been quite vocal about her request for chocolate crinkle cookies, I decided to get back into the flow of baking and blogging once again. Here's hoping this will be a continued streak.</div>
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Chocolate crinkle cookies are traditionally for the Christmas season, but I never got around to doing it then. They're a hybrid between a brownie-cookie-cake, without the sickly sweetness of a cake, without the crunch of a cookie, and without the density of a brownie but with all the good parts: a deep chocolate flavor, a gooey and chewy center, and in a convenient, bite-sized serving. <br />
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You don't need to bake these cookies for very long, or they will turn out dry and tough. <br />
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<div style="text-align: center;">
<u><b>Chocolate Crinkle Cookies</b></u></div>
<div style="text-align: center;">
Recipe from <a href="http://allrecipes.com/recipe/chocolate-crinkles-ii/">allrecipes</a></div>
<div style="text-align: center;">
Makes a dozen cookies</div>
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<b>Ingredients:</b><br />
<ul>
<li>1/2 cup unsweetened cocoa powder</li>
<li>1 cup flour</li>
<li>1 tsp baking powder</li>
<li>1 cup white sugar</li>
<li>1/4 cup vegetable oil</li>
<li>2 eggs</li>
<li>1 tsp vanilla extract</li>
<li>1/4 tsp salt</li>
<li>1/4 cup icing sugar </li>
</ul>
<b>Method:</b><br />
<ul>
<li>Mix cocoa powder, white sugar and oil in a medium bowl. Beat in eggs one at a time, and then add the vanilla extract.</li>
<li>Combine flour, baking powder and salt with the rest of the mixture. </li>
<li>The dough will be quite sticky, so chill for about 4 hours in the refrigerator</li>
<li>Roll dough into small 1 inch balls and dip in a bowl of icing sugar, coating it liberally. I was a bit shy with my own cookies, but don't be! Coat them fully.</li>
<li>Bake at 175 C or 350 F for 10-12 minutes.</li>
</ul>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6391203644441609488.post-48217725336085950102012-11-13T20:05:00.001+07:002012-11-13T22:15:33.191+07:00Mini pumpkin piesI'm a big fan of bite-sized dessert portions. They're easy to transport, share, and you can fool yourself into thinking that whatever you're eating isn't that unhealthy...<br />
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I've been craving for some pumpkin pie lately, and since it's a public holiday here in Singapore, I decided to take the opportunity to bake (although it's Deepavali and not Thanksgiving). <br />
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<div style="text-align: center;">
<b><u>Mini Pumpkin Pies</u></b></div>
<div style="text-align: center;">
<i>recipe from <a href="http://acozykitchen.com/mini-pumpkin-pies-with-spiced-whipped-cream/">A Cozy Kitchen</a></i></div>
<div style="text-align: center;">
<i>Makes 12</i></div>
<div style="text-align: left;">
<b>Ingredients:</b></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Pie Crust</div>
<ul>
<li>1 1/4 cups all purpose flour</li>
<li>1/4 tsp salt</li>
<li>1/2 cup butter, chilled, cut into pieces</li>
<li>4 tbsp cold water</li>
</ul>
Filling<br />
<ul>
<li>1 1/2 cups canned pumpkin</li>
<li>1/2 cup sugar</li>
<li>1 tsp ground cinnamon</li>
<li>1/2 tsp ground ginger</li>
<li>1/4 tsp nutmeg</li>
<li>2 eggs lightly beaten</li>
<li>3/4 cup milk <b><br /></b></li>
</ul>
<div style="text-align: left;">
<b>Method: </b><i> </i></div>
<ul>
<li>Combine the flour, salt and butter in a food processor. Pulse until the flour looks piecey</li>
<li>Transfer the flour mixture into a bowl and slowly add the cold water, mixing as you go.</li>
<li>Knead the dough into a round ball, cover in plastic wrap and refrigerate for an hour (or if short on time, freeze for about 20 minutes</li>
<li>Remove the dough from the refrigerator and roll out until it is roughly a 9x13 rectangle. Cut out circles of dough with a cookie cutter/glass/cup to cut out circles, and then mold them into the muffin tins. You may need to re-roll the dough to use it all up. Refrigerate again for about 30 minutes.</li>
</ul>
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<ul>
<li>While the pie shells are in the refrigerator, combine the pumpkin, sugar, cinnamon, ginger and nutmeg. Beat in the eggs and then stir in the milk.</li>
<li>Carefully pour the filling into the pastry shells until almost full. </li>
</ul>
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<ul>
<li>Bake for 50 minutes at 180C. </li>
<li>Allow the pies to cool and top with whipped cream.</li>
</ul>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6391203644441609488.post-2246469327545232332012-10-26T20:30:00.002+07:002012-10-26T20:30:37.042+07:00Banana bread with a touch of rumI've been neglecting my blog lately, mostly because I've been too lazy to bake and I haven't been able to decide what to bake. Usually, what I decide to bake is dictated by the ingredients in my pantry that need to be used up. In this case, I had a pack of sour cream and some blackening bananas. (Honestly, why do bananas go bad so quickly?? ) Since I hate wasting food, this banana bread was born...<br />
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<div style="text-align: center;">
<u><b>Banana Bread</b></u></div>
<div style="text-align: center;">
<i>adapted from <a href="http://www.chow.com/recipes/11387-sour-creambanana-bread">chowhound</a></i></div>
<div style="text-align: center;">
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<div style="text-align: left;">
<b>Ingredients:</b><i> </i></div>
<ul>
<li>2 cups all-purpose flour</li>
<li>2 tsp baking powder</li>
<li>1/2 tsp salt</li>
<li>1/2 tsp baking soda</li>
<li>1/2 tsp ground cinnamon</li>
<li>1 cup granulated sugar</li>
<li>2 large eggs, room temp</li>
<li>1/3 cup vegetable oil</li>
<li>1 tsp vanilla extract</li>
<li>4 ripe bananas, mashed</li>
<li>1/2 cup sour cream</li>
<li>1 tbsp rum (estimated...I kind of just poured)</li>
</ul>
<b>Method:</b><br />
<ul>
<li>Preheat the oven to 350F</li>
<li> Line a loaf pan with parchment paper.</li>
<li>Whisk together the flour, baking powder, baking soda, salt and cinnamon in a bowl.</li>
<li>Place the sugar, eggs, oil, vanilla and rum in a bowl and mix til thoroughly combined. You can use a mixer or mix it by hand...just make sure it's well incorporated.</li>
<li>Mix the dry and wet ingredients til combined.</li>
<li>Pour the batter into the loaf pan until about 4/5 full. The batter is going to rise quite a bit, so make sure not to overfill.</li>
<li>Bake for 50, or until the top is golden brown and a toothpick inserted in the center comes out clean. </li>
</ul>
I had some leftover batter, so I decided to put them into cupcake liners to enjoy in a different form.<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6391203644441609488.post-29922610829629563592012-10-06T23:06:00.002+07:002012-10-06T23:07:46.499+07:00Chicken Pastel<div class="separator" style="clear: both; text-align: center;">
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I'm really lucky to have been spoiled with delicious home-cooked meals while growing up. For my mom, food is a serious business. She will dabble in every possible type of cuisine, not repeating the same dish for weeks--or even months--unless specially requested. <br />
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I try, but unfortunately, even if I crave my mom's home-cooked meals, I can't quite recreate them. The problem is that she doesn't cook with recipes, but rather with 'feeling'. As a seasoned cook, she can eyeball the amount needed for each ingredient. This is still something I need to work on. Though I don't measure ingredients when I cook either, it takes me a whole lot of taste tests and adjustments before I can get the right flavor. Most of the time, my results are inconsistent. <br />
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I had a craving for chicken pastel the other day, a Filipino version of chicken pot pie, minus the pie. I can't really post a recipe because I didn't measure any of my ingredients... However you can refer to <a href="http://angsarap.net/2010/11/15/chicken-pastel-dish/">this</a>. Only things I would change: add a splash of white wine, use cream instead of milk and skip the butter when frying bacon.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6391203644441609488.post-18962838308243156892012-09-30T14:40:00.002+07:002012-09-30T14:47:35.737+07:00Green Tea Shortbread Cookies<div class="separator" style="clear: both; text-align: center;">
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These cookies are kind of experimental. I was originally going to make rosemary shortbread cookies, but being too lazy to go to the supermarket to buy rosemary, I decided on a whim to make them green-tea flavored instead since I had all the ingredients on hand. Having never made shortbread before, I'm not exactly sure what constitutes a good shortbread, but these were decent enough. Soft, not too crumbly with a delicate hint of sweetness. Just as a warning, don't eat too many of these before going to bed....or you won't be able to sleep.<br />
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Read on for the recipe... <br />
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<div style="text-align: center;">
Green Tea Shortbread Cookies</div>
<div style="text-align: center;">
<i>adapted from <a href="http://www.clockworklemon.com/2012/09/rosemary-shorbread-cookies.html">clockworklemon</a></i></div>
<div style="text-align: center;">
<i>makes 15 cookies </i></div>
<div style="text-align: center;">
</div>
<div style="text-align: left;">
<b>Ingredients:</b></div>
<div style="text-align: left;">
<ul>
<li>1 1/4 cups flour</li>
<li>1/2 cup softened room temp butter</li>
<li>1/3 cup icing sugar (packed)</li>
<li>1/4 tsp salt</li>
<li>1 tbsp matcha powder </li>
<li>1 tsp vanilla extract </li>
</ul>
<b>Method:</b><br />
<ul>
<li>Preheat oven to 350 F. </li>
<li>Cream the butter and icing sugar in a bowl with an electric mixer.</li>
<li>Add the flour, salt, matcha powder and vanilla extract.</li>
<li>Use your hands to incorporate all the ingredients together, but you don't want to knead it too much or you will get a very dense cookie. </li>
<li>Put the dough into a ziploc bag and use a rolling pin to flatten it out. This will make it easier to shape the cookies later.</li>
</ul>
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<br />
<ul>
<li>Put the dough in the freezer for 15 minutes to firm it up and make it easier to cut.</li>
<li>Remove the dough from the freezer bag and slice the cookies.</li>
<li>Place them on a baking tray with parchment paper. It's okay to put them close together since the cookies won't spread. </li>
<li><i>optional: </i>Sprinkle the cookies with chocolate powder or raw sugar or some more matcha powder for presentation.</li>
<li>Bake for 10 minutes. </li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgvVLRYgdhfMcXS1ZPyPRzMktfZDYmpOqFZA7xgxGepYUsqkRP-VuBH9y0xBp1Msu89Ju12M3-knAPHr6g8X0uywkUnPOHYnoPuw9qvnJSfKok9Cu8kNH_xqn2tw3lWom_O25VKEldd6O2/s1600/P9306269.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgvVLRYgdhfMcXS1ZPyPRzMktfZDYmpOqFZA7xgxGepYUsqkRP-VuBH9y0xBp1Msu89Ju12M3-knAPHr6g8X0uywkUnPOHYnoPuw9qvnJSfKok9Cu8kNH_xqn2tw3lWom_O25VKEldd6O2/s640/P9306269.jpg" width="640" /></a></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6391203644441609488.post-58019110382733622512012-09-21T21:21:00.000+07:002012-09-21T21:22:09.137+07:00Apple and Cheddar SconesI apologize in advance for the lack of variety in posts. But I just really like breakfast, so here is yet another breakfast food: apple & cheddar scones.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjIUQfhLNdKwmjV8BU1oAGWo3Ojc-INaY1TI6-3Nj0fgH8iJOC-AK3I9yI_FbitRAVsyYzBNGccyc2Wgn3anhNskYUrRZg0zTZdYwnnbXBwDtzNh0v4vsMDtEPFUS11ki0FM77I2XZlc10/s1600/P9156121.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjIUQfhLNdKwmjV8BU1oAGWo3Ojc-INaY1TI6-3Nj0fgH8iJOC-AK3I9yI_FbitRAVsyYzBNGccyc2Wgn3anhNskYUrRZg0zTZdYwnnbXBwDtzNh0v4vsMDtEPFUS11ki0FM77I2XZlc10/s640/P9156121.jpg" width="640" /></a></div>
<br />
<br />
These flavors are suited for autumn. That is something, however, that does not exist here in Singapore. Doesn't stop me from baking fall-themed stuff though.<br />
<br />
After having re-read this recipe, I realize that I did it wrong and accidentally put two eggs in the dough and forgot the egg wash part... The good thing is that scones are pretty forgiving and pretty hard to mess up. Don't be like me and do read the recipe carefully though: <br />
<br />
<div style="text-align: center;">
<b><u>Apple & Cheddar Scones</u></b></div>
<div style="text-align: center;">
adapted from <a href="http://smittenkitchen.com/blog/2010/10/apple-and-cheddar-scones/">smitten kitchen</a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<i>makes 6 generous scones </i></div>
<div style="text-align: center;">
<i> </i></div>
<blockquote class="tr_bq">
<blockquote class="tr_bq">
<div style="text-align: left;">
Ingredients:</div>
<ul>
<li>2-3 green apples (I used 3 since they were small)</li>
<li>1 1/2 cups all-purpose flour</li>
<li>1/4 cup sugar</li>
<li>1/2 tbsp baking powder</li>
<li>1/2 tsp salt</li>
<li>6 tbsp unsalted butter, chilled and cut into 1/2 inch cubes</li>
<li>1/2 cup sharp cheddar, grated</li>
<li>1/4 cup heavy cream</li>
<li>2 large eggs </li>
</ul>
</blockquote>
</blockquote>
<blockquote class="tr_bq">
<blockquote class="tr_bq">
<div style="text-align: left;">
Method:</div>
<ul>
<li>Preheat oven to 375 F and line baking tray with parchment paper. </li>
<li>Peel and cut apples into small chunks, then place them on a baking sheet to bake for about 20 minutes. They will look like this: </li>
</ul>
</blockquote>
</blockquote>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirMRy-MgoxQgw9Eqv2njZ40JWtdHQ7G9C_77frCujOIvwOpjkhSaP_YOCp6nkVp2BRUaabOJ02_POabBum345dsBjm6Fzi2B71DIhWqau14utyKPF-VBxXapcj0i75fWXG_lBpJ3ryiNeI/s1600/P9156108.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirMRy-MgoxQgw9Eqv2njZ40JWtdHQ7G9C_77frCujOIvwOpjkhSaP_YOCp6nkVp2BRUaabOJ02_POabBum345dsBjm6Fzi2B71DIhWqau14utyKPF-VBxXapcj0i75fWXG_lBpJ3ryiNeI/s640/P9156108.jpg" width="640" /></a></div>
<blockquote class="tr_bq">
<blockquote class="tr_bq">
<ul>
<li>While the apples cool, put the flour, sugar, baking powder and salt in a bowl. </li>
<li>In another bowl, put the butter, cheese, chopped up apples, cream and one egg. Mix it while adding the flour mixture little by little just until incorporated. Don't overmix! To avoid overmixing, you opt not to use an electric mixer, and just use a plain ole wooden spoon (or your hands)</li>
<li>Once your dough has come together, shape it into a round ball and use a rolling pin to gently roll it into a thick circle. Cut the dough into 6 wedges.</li>
<li>Transfer this onto a baking tray with a fresh sheet of parchment paper.</li>
<li>In another bowl, beat the remaining egg with a pinch of salt to make an egg wash. Brush the scones with the egg wash. </li>
<li>Bake for 30 minutes. </li>
</ul>
</blockquote>
</blockquote>
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6391203644441609488.post-35210654187251165892012-09-13T20:42:00.000+07:002012-09-20T18:23:58.594+07:00Green Tea BiscottiHaving caught a nasty virus in the office and being inflicted with haze-induced asthma, I've been down and out these couple of days and unable to bake or post. So, I'm going to cheat a little with this post.... I baked these green tea biscotti a long way back.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrj7AYPZgB1oly2PA62IKx9tFgwIjfTPHv1U8dtKJDVb8AgFdZ2u1tJaTRhpWaJbkS_RRCzMNAy3806-8EwQX1rKri3CwAg-iPiObMj6rWFzc3rf4undGZ7ktbUTrDXidziMRcQCSj3ZFT/s1600/IMG_1445.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrj7AYPZgB1oly2PA62IKx9tFgwIjfTPHv1U8dtKJDVb8AgFdZ2u1tJaTRhpWaJbkS_RRCzMNAy3806-8EwQX1rKri3CwAg-iPiObMj6rWFzc3rf4undGZ7ktbUTrDXidziMRcQCSj3ZFT/s640/IMG_1445.jpg" width="640" /></a></div>
<br />
There are some things better store-bought -- macarons, for example. You can enjoy lots of flavors while leaving the labor to somebody else. Having failed at macaron making twice, it's something I've given up on for now and would rather pay for. On the other hand, some things are better home-made -- this is the case for biscotti. I detest rock-hard packaged biscotti from the super market. They can seriously make your teeth fall out. But bake your biscotti at home, and you can control just how much crunch you'd like. <br />
<blockquote class="tr_bq">
<blockquote>
<div style="text-align: center;">
<u>Green Tea (Matcha) Biscotti</u><br />
Adapted from a <a href="http://acozykitchen.com/green-tea-biscotti/">cozy kitchen</a></div>
<br />
<span style="font-size: x-small;"><br /></span>
<br />
<div style="text-align: left;">
<span style="font-size: small;">Notes: </span></div>
</blockquote>
</blockquote>
<blockquote class="tr_bq">
<blockquote>
<div style="text-align: left;">
<span style="font-size: small;">I prefer to bake my biscotti on the soft-side. Take note that they do harden over time though.<br />Yields about 12 biscotti<br />They taste great with some soy milk, promise. </span></div>
<br />
Ingredients:<br />
• 1 3/4 cup all-purpose flour<br />
• 1/2 cup granulated sugar<br />
• 1/2 teaspoon baking powder<br />
• 1 1/2 tablespoon matcha powder<br />
• 1/8 teaspoon Kosher salt<br />
• 2 large eggs<br />
• 2 tablespoons unsalted butter, melted and cooled<br />
• 1/2 teaspoon vanilla extract<br />
• 1/4 cup slivered almonds<br />
• 1 egg white<br />
• 1 tablespoon turbinado (raw) sugar </blockquote>
</blockquote>
<blockquote class="tr_bq">
<blockquote>
Method:<br />
• Preheat the oven to 350°F. <br />
• Line a baking sheet with parchment and set aside.<br />
• In a medium bowl, whisk together the dry ingredients: flour, sugar, baking powder, matcha, and salt. <br />
• In another medium bowl, beat the eggs, melted butter, and vanilla.<br />
• Add the flour mixture little by little, stirring until the dough comes together. It should be moist but not too sticky. <br />
• Stir in the almonds<br />
• Knead the dough gently 5-6 times. <br />
• With floured hands, form the dough into a log and place on the baking sheet. <br />
• Using a pastry brush, brush the surface of the log with egg white and then sprinkle generously with the turbinado sugar.<br />
• Bake about 22-25 minutes.<br />
• Remove the log from the oven and let it cool (about 30 minutes). Then, transfer it onto a cutting board and slice diagonal 1/2 inch slices with a serrated bread knife. <br />
• Lay the slices down on a cookie sheet and bake 10-15 minutes (adjust to your preference of crunch). Turn the cookies over and bake the other side for 10-15 minutes as well. <br />
• Cool biscotti on wire rack. </blockquote>
</blockquote>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6391203644441609488.post-25897242255989604292012-09-05T20:30:00.000+07:002015-01-23T20:38:34.126+07:00On the Quest for the Best Blueberry Muffins<div dir="ltr" style="text-align: left;" trbidi="on">
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Having bought a pack of sweet and juicy blueberries from the
supermarket, I became inspired to make some blueberry muffins. I went on to hunt for a recipe and found <a href="http://www.nigella.com/recipes/view/best-blueberry-muffins-3009">this</a>, which
claimed to be the BEST blueberry muffins ever. While they were good
enough to eat for several breakfasts, I would hesitate to call this the <i>best</i>
recipe. Mainly, they were a bit healthier than I would have liked and
would be better with a tad more sugar and butter (but what wouldn't?).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijJ66zWCb76TDxexH31zfY5C32kRCpzRitNe1nLe_6UtfVKBQZ0w9eRMMGGi0bHCYtgK5llflROPzGmu34T-GVeL-EM5-N8H7G8kwlKfcBmEAtOdFS75hQMWrxLlvg7GjWgP-8cPXbvOVA/s1600/P9016077.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijJ66zWCb76TDxexH31zfY5C32kRCpzRitNe1nLe_6UtfVKBQZ0w9eRMMGGi0bHCYtgK5llflROPzGmu34T-GVeL-EM5-N8H7G8kwlKfcBmEAtOdFS75hQMWrxLlvg7GjWgP-8cPXbvOVA/s640/P9016077.jpg" height="640" width="480" /></a></div>
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<br /></div>
However, if you're looking for a recipe that is quick, easy, and foolproof, this is the one. As for the best blueberry muffin recipe, I'm still looking. <br />
<div style="text-align: center;">
<br />
<blockquote class="tr_bq">
<blockquote class="tr_bq">
<u>Blueberry Muffins </u></blockquote>
</blockquote>
</div>
<blockquote>
<blockquote>
<div style="text-align: center;">
<i>Makes 18 muffins</i></div>
<br />
<i>Note: Obviously, the quality of the muffins rests heavily on the quality of
the blueberries, so only make it if you have a good batch of fruit. </i></blockquote>
</blockquote>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKRC_PmWXJwE6Mf-qHuDOm9-pwiOd218arkALSQ5r4VWQSVDf1ZFgjPg82BvW84jue79tYxGhxjfdvG89q08nNTzD4tuTDOtNyY0Pza1hLEViCQlif3r4sCMLdemI6VzlCBGHUFwAcDyKt/s1600/Post+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKRC_PmWXJwE6Mf-qHuDOm9-pwiOd218arkALSQ5r4VWQSVDf1ZFgjPg82BvW84jue79tYxGhxjfdvG89q08nNTzD4tuTDOtNyY0Pza1hLEViCQlif3r4sCMLdemI6VzlCBGHUFwAcDyKt/s640/Post+2.jpg" height="331" width="480" /></a></div>
<br />
<blockquote class="tr_bq">
<blockquote class="tr_bq">
<blockquote class="tr_bq">
<br />
<b>Ingredients: </b><br />
<ul>
<li>2 cups self raising flour</li>
<li>3/4 tsp salt</li>
<li>1/3 cup sugar (go ahead, add some more)</li>
<li>2 eggs</li>
<li>4 tbsp butter, melted </li>
<li>3/4 cup milk</li>
<li>2 cups blueberries</li>
</ul>
<b>Method:</b></blockquote>
</blockquote>
<blockquote class="tr_bq">
<blockquote class="tr_bq">
<ul>
<li>Wash and dry the blueberries and sprinkle them flour.</li>
<li>Preheat the oven to 425F/210C.</li>
<li>Add the dry ingredients into a large mixing bowl.</li>
<li>In a separate bowl, beat the eggs, and add the melted butter and milk.</li>
<li>Add the wet ingredients to the dry ingredients and combine. Mix for only 10-15 strokes. If you over-mix, you'll get tough muffins. It's okay to leave some lumps. </li>
<li>Lightly fold in the floured blueberries. </li>
<li>Fill the muffin pans 2/3 full.</li>
<li>Bake for 15-20 minutes. </li>
</ul>
</blockquote>
</blockquote>
</blockquote>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqlYEsW0GCwwgpdABOQeknprsK3ql-EaVqB2ImWeOmdS6hNBX49hS56M-ZkmJ_PXBgCd4MiSjxkeGrXeBQ7-hq_zaoO0vqMg9gXl8OVA5yMrEAhHSp6Kf7-ebM7LJbfXO-GS7n6vLNWsFH/s1600/P9016086.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqlYEsW0GCwwgpdABOQeknprsK3ql-EaVqB2ImWeOmdS6hNBX49hS56M-ZkmJ_PXBgCd4MiSjxkeGrXeBQ7-hq_zaoO0vqMg9gXl8OVA5yMrEAhHSp6Kf7-ebM7LJbfXO-GS7n6vLNWsFH/s640/P9016086.jpg" height="640" width="480" /></a></div>
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<b> </b><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6391203644441609488.post-85468765020289269752012-09-01T18:08:00.002+07:002012-09-20T18:25:12.006+07:00Croissant aux AmandesThree years can go by very quickly. I still can't wrap my head around the fact that I've graduated, left Montreal, and entered the real world. Maybe I should have spread out my courses, so that I could have prolonged my university experience and delayed real life just a little bit longer. But alas, I can't turn back time, and until I earn enough cash, I can't go back to Montreal any time soon. I can, however, bake almond croissants, close my eyes, and pretend that I'm in my favorite bakery in Montreal.<br />
<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4bm3NgVGYjjidk95A0TE0YXnsM0l64is1Wnddeihpo11KbZxavvYxxG5vsGhVWgyIsFjcMEbVYed8pY65yk2dkSU7R7h9a8uGgq5IYwmawLv0thmKXMrXXAAuk7cg5JKbSu4f2KNwya68/s1600/P8196047.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4bm3NgVGYjjidk95A0TE0YXnsM0l64is1Wnddeihpo11KbZxavvYxxG5vsGhVWgyIsFjcMEbVYed8pY65yk2dkSU7R7h9a8uGgq5IYwmawLv0thmKXMrXXAAuk7cg5JKbSu4f2KNwya68/s640/P8196047.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My attempt</td></tr>
</tbody></table>
<br />
<br />
It's delicious, gooey, and buttery. Almooost there... but not quite. There's some secret ingredient that I've missed out. However, it's a lot closer to the real thing than the almond croissants that I've come across in the bakeries in Singapore.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXkjWvYySWf6shjJ5iKWK0-1wxwdqc8T6Z6485p434McCT3AGyhVp7XvGh7NY8ukBWf1beTswGeJDsue_KDZGosVLocVbGuW1tB7ObEjfaIWABlYteJHoN2UqJCiuQ88xyD4dSUwWpR5j_/s1600/IMG_0798.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXkjWvYySWf6shjJ5iKWK0-1wxwdqc8T6Z6485p434McCT3AGyhVp7XvGh7NY8ukBWf1beTswGeJDsue_KDZGosVLocVbGuW1tB7ObEjfaIWABlYteJHoN2UqJCiuQ88xyD4dSUwWpR5j_/s640/IMG_0798.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The real thing</td></tr>
</tbody></table>
<br />
<br />
I can wholeheartedly say that Montreal has some of the <i>best</i> bakeries in the world. If you're in Montreal, and you haven't been to <a href="http://www.yelp.ca/biz/boulangerie-kouign-amann-montreal">Boulangerie Kouign-Amann</a> yet, stop what you're doing and go. <br />
<br />
For everyone else, here's the recipe:<br />
<br />
<blockquote class="tr_bq">
<blockquote class="tr_bq">
<div style="text-align: center;">
<u>Croissant Aux Amandes (<i>Almond Croissants)</i></u></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
Adapted from <a href="http://chocolateandzucchini.com/archives/2006/03/almond_croissants.php">chocolate & zucchini </a></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b>Ingredients: </b></div>
6-8 day-old croissants<br />
2 tbsp sliced almonds<br />
Confectioner's sugar<br />
<br />
<u>For the syrup:</u><br />
2 tbsp sugar<br />
3 tbsp rum<br />
<br />
<u>For the almond paste:</u><br />
1/2 cup sugar (100 g)<br />
<u> </u>2/3 cup whole blanched almonds (100g)<br />
a pinch of salt<br />
1 stick unsalted butter, room temperature (100 g)<br />
2 large eggs.<br />
<br />
You can prepare the syrup and almond paste a day before and refrigerate.<br />
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<b>Method:</b><br />
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For the syrup: Combine 1 cup water, 2 tbsp sugar and the rum in a saucepan. Bring to a slow boil and stir to dissolve the sugar. Remove from heat and let cool completely.<br />
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For the almond paste: Combine the 1/2 cup sugar, almonds and salt in a food processor. Mix until finely ground. Add the butter, diced, and mix until well blended. Add in the eggs one by one and process til creamy.<br />
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Preheat oven to 180 C (350 F) and line a baking tray with parchment paper.<br />
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Slice each croissant horizontally and spread the inside with some almond paste. Then, dip each croissant into the syrup, coating it completely. Spread the tops of the croissants with some almond filling, and sprinkle it with sliced almonds.<br />
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Bake for 12-15 minutes. Once cooled, dust the tops of the croissants with confectioner's sugar and serve.</blockquote>
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