Wednesday, May 5, 2010
Tuesday, May 4, 2010
Thursday, April 29, 2010
1 1/2 teaspoon pure vanilla extract
1/4 cup (60 ml) milk
1 1/2 cups (195 grams) all-purpose flour, sifted
3/4 cup (150 grams) granulated white sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon grated lemon zest (outer yellow skin of the lemon)
3 tablespoons (30 grams) poppy seeds
13 tablespoons (184 grams) unsalted butter, softened
1/4 cup (60 ml) fresh lemon juice
1/3 cup (65 grams) granulated white sugar
Thursday, April 1, 2010
Well, I didn't take any pictures while I was making these, so I will add some pictures later of the few that I kept for myself.
Peanut Butter Rice Krispy Treats(Adapted from the back of the box)
- 3 T unsalted butter
- 1 10-oz bag marshmallows
- 1/2 cup smooth peanut butter
- 1/2 tsp vanilla
- 1 cup roasted salted peanuts
- 6 cups crispy rice cereal
Line a 13×9 inch pan with parchment or foil. In a large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat and stir in peanut butter and vanilla. Using a wooden spoon, add peanuts and crispy rice cereal and stir until well coated. Using a buttered spatula or a piece of wax paper, evenly press mixture into prepared pan. Set aside as you prepare the peanut butter fudge.
Peanut Butter Fudge(Adapted from Alton Brown)
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup creamy peanut butter
- 1/2 tsp vanilla
- 1 cup powdered sugar
Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon. Spread evenly over rice krispy layer and refrigerate bars while you prepare the frosting.
Dark Chocolate Fudge Frosting
- 3 cups semi-sweet chocolate chips
- 1 can sweetened condensed milk
- 1/2 tsp vanilla
In a medium saucepan, combine chocolate chips and sweetened condensed milk. Heat over medium-low heat until chocolate melts, stirring occasionally. Remove from heat and stir in vanilla. Spread evenly over peanut butter fudge later.
Allow bars to cool until frosting sets, about 30 minutes (or 15 minutes in the fridge if you’re as impatient as I am). Remove from pan and transfer to a cutting board. Cut into 1-inch squares.
Makes about 50 1-inch squares.
After being at MUN from 9-8 paper writing from 9-5 and Memorial Ambassador training from 5-8 I was exhausted and starving.....and screwed a few things up.... but the end result was still good
My peanut butter layer wasn't right because I didn't add enough powdered sugar the recipe called for 1/2 lb and I thought I was using a 1/2 cup measure and I was using a 1/4 cup measure so I changed the recipe here to 1 cup so nobody does what I did ...anyway it was runny and seeped into the rice crispies, and I didn't add the peanuts to the rice crispies because I just used crunchy peanut butter because that's what I had in the house.
Monday, February 8, 2010
Friday, February 5, 2010
Thursday, February 4, 2010
Monday, February 1, 2010
Sunday, January 31, 2010
- 1 3/4 cup flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 egg
- 1/2 cup of vegetable oil
- 1/2 cup of vanilla yogurt (I used Activia yum!)
- 1 tsp vanilla extract
- 2 large, very ripe bananas
- 1 cup semisweet chocolate chips
Preheat the oven to 350 degrees. Coat a muffin tray with cooking spray or line with muffin tins. In a large bowl, mix the flour, baking powder, salt, baking soda, white sugar and brown sugar until well combined. In another bowl, mix the egg, oil, yogurt, vanilla and mushed bananas until mixed thoroughly. Slowly combine the dry ingredients into the wet ingredients without over mixing. Add the chocolate chips and fold them into the batter. Bake for 20-22 minutes or until golden brown and a tester inserted into the muffin comes out clean. Cool on a rack then serve with butter. Enjoy!
These were probably the best banana muffins I have ever made, this recipe is a keeper!
Saturday, January 30, 2010
For the cookies:
1½ cups all-purpose flour
½ tsp. baking powder
¼ tsp. salt
1 tbsp. poppy seeds
8 tbsp. unsalted butter, at room temperature
2/3 cup sugar
2 tbsp. lemon zest
1 large egg
For the glaze:
½ cup confectioners’ sugar
1-2 tbsp. freshly squeezed lemon juice
Preheat the oven to 350° F. Line two baking sheets with parchment paper. In a small bowl, whisk together the flour, baking powder, salt and poppy seeds. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Mix in the lemon zest and egg until blended. Mix in the dry ingredients on low speed just until incorporated.
Drop balls of dough onto the prepared baking sheets about 2 inches apart. Bake for 9-11 minutes or until cookies are set and just beginning to brown at the edges (do not let the tops brown). Allow to cool on the baking sheet for 2 minutes, then transfer to a wire rack set over wax paper to cool a bit before glazing.
To make the glaze, whisk together the confectioners’ sugar and 1 tablespoon of lemon juice. Add more lemon juice if necessary, just until the glaze has reached a consistency good for drizzling over the cookies. Glaze the cookies and let the glaze set before serving. Store in an airtight container.
I also made Honey Ginger chicken last week.. I didn't save the recipe as it was not very appetizing .... it was kinda too lemony for me ... I need to learn to not add as much lemon juice as anything calls for but I think I can remember the jist of the recipe.
1/2 cup Honey
1/3 cup of something (cant remember)
1/4 cup fish sauce
2 thumb size pieces of Ginger minced (I added some garlic too because I add garlic to everything)
1 cup of water
4 chicken breasts
Cut up the chicken to your desired size, mine was bite sized.
Boil water in a wok.Put chicken and into boiling water and add fish sauce. Leave for 15-20 minutes. then add honey, thing I cant remember and ginger(and garlic) to the wok. Let thicken, stirring frequently so the sugar doesn't burn.