Yum yum! this person collected recipes of things that I like to eat
http://www.google.com/notebook/public/04721807242286486755/BDRouSgoQuZrqs_8i
http://userealbutter.com
Tuesday, February 17, 2009
Candied Orange Peels
I am in a quest for a cheaper alternative to godiva's chocolate dipped candied orange peels. I like the candied orange as much as the chocolate so it is a bit expensive to be paying godiva prices when I can be just as happy with the candied orange which is usually 1/2 or even 3/4 th of the "dipped" strip. One day maybe I'll learn how to make chocolate :) but in the mean time candied peels will do. Really necessity is the mother of inventions .. less monies = need to be creativeCandied Orange Peels
INGREDIENTS (Nutrition)
* 1 cup orange peel, cut into strips
* 1/2 cup white sugar
* 1/4 cup water
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DIRECTIONS
1. Place peel strips in large saucepan and cover with water. Bring to a boil over high heat, then reduce heat and simmer 10 minutes longer. Drain. Repeat this process two more times.
2. In a medium saucepan, heat sugar and 1/4 cup water over high heat until boiling. Place peel in sugar mixture, reduce heat and simmer 15 minutes, until sugar is dissolved. Remove peel with slotted spoon and dry on wire rack overnight. Store in airtight container.
Thursday, February 5, 2009
Moist Chocolate Cake (Steamed)
Hmm i wonder if it tastes like TaiPan Bakery's Chocolate Sweet Tarts which I keep asking for as Chocolate Tarts as I can't remember it's real name just that it sits next to the egg tarts.
Ingredients
* 3 cups flour
* 2 teaspoons baking soda
* 1/2 teaspoon salt
* 6 tablespoons cocoa powder
* 2 cups water
* 2 cups sugar
* 1 tablespoon vanilla
* 2 tablespoons white vinegar
* 8 tablespoons (1/2 cup) oil
* a handful of semisweet chocolate chips
Instructions
Preheat the oven to 350F or Steamed!
Sift the dry ingredients i.e. flour, baking soda, salt and cocoa powder in a medium bowl. If without the cocoa powder, I would just use a whisk to mix the ingredients. But cocoa powder tends to be lumpy and it is recommended to sift it for any recipe.
Whisk the sugar and wet ingredients, i.e water, vanilla, vinegar and oil in a large bowl until the sugar is dissolved.
Add the dry ingredients into the wet ingredients and mix well.
Pour the batter into a greased and floured or parchment lined 9 x 13″ pan.Sprinkle a handful of semi-sweet chocolate chips on the batter for garnishing. Bake for 35 to 40 minutes. The cake will be slightly moist when tested with a tooth pick.
This is a very simple recipe which pleases any chocolate cake lovers. Will you bake it for your family?
For those of you who do not have an oven or try to avoid the oven in the hot summer, I have a version of this cake which is steamed. Check out the Steamed Moist Chocolate Cake here.
If you like steamed cake recipes, check out the following:
* Steamed Banana Cake
* Steamed Mah Lai Ko
* Steamed Rice Cakes (Pak Thong Koh)
* Another Steamed Rice Cake
* Steamed Red Bean Rice Cake (Poot Jei Gou)
* Chinese Sponge Cake
* Nian Gao (Chinese New Year Cake)
Article printed from Chow Times: http://chowtimes.com
URL to article: http://chowtimes.com/2006/09/22/moist-chocolate-cake/
Ingredients
* 3 cups flour
* 2 teaspoons baking soda
* 1/2 teaspoon salt
* 6 tablespoons cocoa powder
* 2 cups water
* 2 cups sugar
* 1 tablespoon vanilla
* 2 tablespoons white vinegar
* 8 tablespoons (1/2 cup) oil
* a handful of semisweet chocolate chips
Instructions
Preheat the oven to 350F or Steamed!
Sift the dry ingredients i.e. flour, baking soda, salt and cocoa powder in a medium bowl. If without the cocoa powder, I would just use a whisk to mix the ingredients. But cocoa powder tends to be lumpy and it is recommended to sift it for any recipe.
Whisk the sugar and wet ingredients, i.e water, vanilla, vinegar and oil in a large bowl until the sugar is dissolved.
Add the dry ingredients into the wet ingredients and mix well.
Pour the batter into a greased and floured or parchment lined 9 x 13″ pan.Sprinkle a handful of semi-sweet chocolate chips on the batter for garnishing. Bake for 35 to 40 minutes. The cake will be slightly moist when tested with a tooth pick.
This is a very simple recipe which pleases any chocolate cake lovers. Will you bake it for your family?
For those of you who do not have an oven or try to avoid the oven in the hot summer, I have a version of this cake which is steamed. Check out the Steamed Moist Chocolate Cake here.
If you like steamed cake recipes, check out the following:
* Steamed Banana Cake
* Steamed Mah Lai Ko
* Steamed Rice Cakes (Pak Thong Koh)
* Another Steamed Rice Cake
* Steamed Red Bean Rice Cake (Poot Jei Gou)
* Chinese Sponge Cake
* Nian Gao (Chinese New Year Cake)
Article printed from Chow Times: http://chowtimes.com
URL to article: http://chowtimes.com/2006/09/22/moist-chocolate-cake/
Chinese Steamed Sponge Cake
Chinese Steamed Sponge Cake
Ingredients:
6 eggs
1 1/4 cups white sugar
2 1/2 tablespoons water
1 1/2 cups cake flour
1/2 teaspoon baking powder
1 1/2 teaspoons almond extract
1/4 cup confectioners' sugar for dusting
Directions:
1. Arrange a large bamboo steamer or a large vegetable steamer over simmering water. Make sure it is large enough to hold the baking pan. Line a 9 inch square pan with waxed paper.
2. Separate the eggs. Place the yolks in a large bowl along with the sugar and water. Beat with an electric mixer on medium speed until the mixture has increased about three times in volume. Whisk together the flour and the baking powder; sift this over the egg mixture, and fold in gently. Blend in the extract.
3. Whip the egg whites in a clean bowl to stiff, not dry, peaks. Fold into yolk base. Pour the batter into the prepared pan, and smooth out to edges. Rap the pan on the counter to get rid of large air bubbles.
4. Place the pan into the steamer. Cover the top of the steamer with a kitchen towel, and place the lid on top; the towel will absorb any steam that collects on top from dripping onto the cake. Steam for about 20 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack. Dust with confectioner's sugar.
Ingredients:
6 eggs
1 1/4 cups white sugar
2 1/2 tablespoons water
1 1/2 cups cake flour
1/2 teaspoon baking powder
1 1/2 teaspoons almond extract
1/4 cup confectioners' sugar for dusting
Directions:
1. Arrange a large bamboo steamer or a large vegetable steamer over simmering water. Make sure it is large enough to hold the baking pan. Line a 9 inch square pan with waxed paper.
2. Separate the eggs. Place the yolks in a large bowl along with the sugar and water. Beat with an electric mixer on medium speed until the mixture has increased about three times in volume. Whisk together the flour and the baking powder; sift this over the egg mixture, and fold in gently. Blend in the extract.
3. Whip the egg whites in a clean bowl to stiff, not dry, peaks. Fold into yolk base. Pour the batter into the prepared pan, and smooth out to edges. Rap the pan on the counter to get rid of large air bubbles.
4. Place the pan into the steamer. Cover the top of the steamer with a kitchen towel, and place the lid on top; the towel will absorb any steam that collects on top from dripping onto the cake. Steam for about 20 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack. Dust with confectioner's sugar.
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