Nutty popcorn fudge

1 package(s) (18-oz.) semisweet chocolate chips

1 can(s) (14-oz. ) sweetened condensed milk

2 tablespoon(s) butter or margarine

4 cup(s) (freshly) popped popcorn

1 cup(s) (slivered) almonds, toasted

1 teaspoon(s) (pure) vanilla extract

1. Line a 9 1/2" x 13 1/2" pan with foil; set aside.
2. In large saucepan over low heat, melt chocolate chips, condensed milk and butter, stirring until smooth. Remove from heat. Stir in popcorn, nuts and vanilla.
3. Spread mixture evenly in prepared pan. Chill 2 hours, or until firm. Remove from pan and cut into squares.

Source: delish 

Frozen yogurt

So I love frozen yogurt so much that I decided what a good idea to learn how to make it at home and have it all the time!

Total Time: 45 min

Prep: 10 min

Inactive: 35 min

Yield: 1 quart

Level: Easy

Ingredients

2 cups plain whole-milk yogurt

2 cups plain nonfat or reduced-fat Greek yogurt

1/2 cup superfine sugar

3 tablespoons light corn syrup

Fresh fruit or other toppings, for garnish

Directions

Whisk both yogurts, the sugar and corn syrup in a bowl until combined. Pour into an ice cream maker and freeze according to the manufacturer's instructions.
For a soft consistency, serve right out of the ice cream maker. For a firmer texture, transfer the frozen yogurt to a covered container and freeze for up to 2 hours. Serve with assorted toppings.

Coconut Creme Pie Recipe

Coconut is amazing and by saying that, here's an easy recipe in doing a COCONUT CREME PIE :P

- 2/3 cup of white sugar

- 1/3 cup of all purpose flour

- 1 2/3  cups of milk

- 1/3 cup of heavy cream

- 4 eggs yolk beaten

-  1 1/2  cups of flaked coconut 

- 1 pie shell that is baked

Directions: 

1. Combine flour, sugar, milk, and cream in a sauce pan. Cook over medium-high heat, stirring constantly until it's thick and bubbly.

2. Then in another bowl, beat the egg yolk. 

3. Stir in some of the heat mixture into the egg yolk. 

4. Keep stirring constantly and add in the coconut. 

5. Remove it from heat and flake over coconut on the top of the pie 

source: food network

Chai Tow Kway (fried carrot cake)

So I applied to some school in Singapore and it has inspired me to share some desserts with you!

Ingredients:

For Carrot Cake

12 ounces rice flour
20 ounces room-temperature water
20 ounces hot water
1 ounce julienned carrots
1 ounce julienned radishes
1 teaspoon salt

For frying (1 portion)

4 tablespoons vegetable oil
2 tablespoons finely chopped garlic
2 tablespoons finely chopped preserved radish
2 tablespoon fish sauce
5 medium or small shrimps, deshelled
2 eggs, beaten
1 sprig of spring onion (scallion), chopped
½ tablespoon white pepper

Method:

For Carrot Cake

1. Mix rice flour, salt with room-temperature water.

2. For hot water, bring to boil, then reduce heat. Slowly add in rice flour mixture and stir constantly until mixture become thick and pasty.

3. Add carrots, radishes and salt. Transfer to baking tray and steam for about 30 minutes over medium-low heat.

4. Remove from tray, allow to cool for 30 minutes and set in fridge to chill overnight (or minimum five hours) until the cake is softly firm.

For Frying

1. Cut carrot cake into about 1-inch x 0.5-inch x 0.5 inch pieces or smaller

2. Heat oil in a flat nonstick pan (medium heat) and stir fry garlic and preserved radish bits till fragrant.

3. Add in 3-4 cups of carrot cake cubes with the fish sauce and shrimp and continue to fry until cubes are soft and lightly charred at edges.

4. Lay the fried cakes on pan in a flat and even square pancake and pepper the dish.

5. Pour beaten eggs slowly and evenly over the squared pancake and let it sit and sizzle for about 60-90 seconds over low to medium heat until eggs are gently crispy. [Do not cut at this stage.]

6. Flip over pancake and fry until this side is nicely browned.

7. Cut into four squares. Stack them on plate, top with spring onions and an additional puff of white pepper powder. Serve.

Vanilla Creme Brûlée

 

Ingredients! 

1 cup(s) light cream or half-and-half

1 cup(s) heavy or whipping cream

1.5 teaspoon(s) vanilla extract

5 large egg yolks

.333 cup(s) granulated sugar

2 tablespoon(s) dark brown sugar

Directions:

1. Preheat oven to 325 degrees. Into 13" by 9" metal baking pan, pour 3 1/2 cups hot tap water; place in oven.
2. In microwave-safe 2-cup liquid measuring cup, heat creams in microwave on Medium (50% power) 5 minutes. Remove from microwave; stir in vanilla.
3. Meanwhile, in 4-cup liquid measuring cup (to make pouring easier later) or bowl, whisk egg yolks and granulated sugar until well blended. Slowly whisk in warm cream until combined; with spoon, skim off foam.
4. Partially pull out oven rack with baking pan. Place six 4-ounce ramekins in water in pan in oven. Pour cream mixture into ramekins. (Mixture should come almost to tops of ramekins for successful broiling later.) Carefully push in rack and bake custards 30 minutes or until just set but centers jiggle slightly. Remove ramekins from water and place on wire rack; cool 30 minutes. Cover and refrigerate until custards are well chilled, at least 4 hours or overnight.
5. Up to 1 hour before serving, preheat broiler. Place brown sugar in coarse sieve; with spoon, press sugar through sieve to evenly cover tops of chilled custards. Place ramekins in jelly-roll pan for easier handling. With broiler rack at closest position to source of heat, broil custards 2 to 3 minutes or just until brown sugar melts. Refrigerate immediately 1 hour to cool custards and allow sugar to form a crust.
6. Source: delish

Quatro leches

Okay so the other day me and my family went out to eat and for dessert we were asked if we wanted tres leches or cuatro we didn't know what cuatro leches was. We decided to just go with tres leches but for future reference this is cuatro leches! 

Cuatro Leches Cake

makes one double-layer 9-inch cake

For the cake:
1 1/2 cups cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1 cup sugar, divided
4 large eggs, separated
1/3 cup evaporated milk
1 teaspoon pure vanilla extract

For the leche glaze:
1 cup coconut mlk
1/2 cup sweetened condensed milk
1/4 cup evaporated milk
1/4 cup heavy cream
1 teaspoon pure vanilla extract

For the topping:
2 cups heavy cream
1/3 cup powdered sugar
1 teaspoon pure vanilla extract
1 fresh coconut, flesh removed and shredded, about 1 cup

Chocolate Chip Pancakes *EASY*

4 tablespoons (1/2 stick) unsalted butter

1 cup whole, 2 percent fat, or 1 percent fat milk

1 1/4 cups flour

1 tablespoon sugar

4 teaspoons baking powder

3/4 teaspoon salt

2 eggs

6 ounces semisweet chocolate chips, or less to taste

Butter, for cooking

Mix all together and heat in a pan until bubbles begin to form around edges of pancake. 

Source: Food Network

How is everyone?

Hello bloggers!! Hope you guys are having a wonderful week! 

My week is going to be full of lots of cakes (I'm having a bake sale). I (Karen) am going to be going on a missions trip and need to raise some money to help! 

So far, I have made a funfetti cake for Monday and I made a red velvet cake for today! It's super moist but I have to stop myself from eating any of them! 

Here's a look at my cake pieces: 

Although I made this from the box it is delicious! (I used butter instead of oil like the box asked, and it made it extra moist)

Buñuelos de Canela with Anise syrup

Ingredients

2 3/4 cups all-purpose flour

1 package active dry yeast

1/2 teaspoon ground canela (Mexican cinnamon) or stick cinnamon

1 cup milk

1/4 cup sugar

2 tablespoons shortening

1/2 teaspoon salt

1 egg

Vegetable oil for deep-fat frying

Powdered sugar (optional)

1 recipe Anise Syrup

Directions

1. In a large bowl stir together 1-1/4 cups of the flour, the yeast, and canela. In a small saucepan heat milk, sugar, shortening, and salt just until warm (120 degrees F to 130 degrees F) and the shortening is almost melted, stirring constantly.

2. Add the heated mixture to the flour mixture. Add egg. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat for 3 minutes on high speed. Using a wooden spoon, stir in enough of the remaining flour to make a soft dough (dough will still be slightly sticky to the touch). Place dough in a greased bowl; turn once to grease surface. Cover bowl and chill dough in the refrigerator for 3 to 24 hours.

3. Turn out dough onto a lightly floured surface. Cover and let rest for 10 minutes. Roll dough into an 18x12-inch rectangle. Cut dough into thirty-six 3x2-inch rectangles. Cover and let rest for 30 minutes (dough will not be doubled).

4. Preheat oven to 200 degrees F. In a large, deep saucepan or deep-fat fryer heat 2 inches of vegetable oil to 375 degrees F. Fry dough rectangles, two or three at a time, in hot oil for about 1 minute or until golden brown, turning once. Drain on paper towels. Keep bunuelos warm in oven while frying remaining dough rectangles. Serve warm. If desired, sprinkle with powdered sugar. Serve with Anise Syrup.

Anise Syrup

Ingredients

1/3 cup butter

2 teaspoons anise seed

1 2-inch stick canela (Mexican cinnamon) or cinnamon

1/3 cup finely chopped piloncillo (Mexican dark brown sugar) or packed brown sugar

1/3 cup granulated sugar

1/3 cup whipping cream

1/2 teaspoon vanilla

1/4 teaspoon orange extract

2 teaspoons finely shredded orange peel

Directions

1. In a small saucepan melt butter over low heat. Add anise seed and canela stick and cook for 2 minutes. Stir in chopped piloncillo, granulated sugar, and whipping cream. Bring to boiling, stirring constantly. Remove from heat; stir in vanilla and orange extract. Strain mixture through a fine-mesh sieve, discarding solids. Stir orange peel into syrup and serve warm. Makes about 1-1/4 cups.

Bisquick Peach Cobbler

Ingredients

1

cup Original Bisquick® mix

1

cup milk

1/2

teaspoon ground nutmeg

1/2

cup butter or margarine, melted

1

cup sugar

1

can (29 ounces) sliced peach, drained

Directions

• 1Heat oven to 375ºF.
• 2Stir together Bisquick mix, milk and nutmeg in ungreased square baking dish, 8x8x2 inches. Stir in butter until blended. Stir together sugar and peaches; spoon over batter.
• 3Bake 50 to 60 minutes or until golden.

Angel food cake

1 cup cake flour

1 1/4 cups granulated sugar

1 1/2 cups egg whites (from about 12 large eggs)

Pinch salt

1 teaspoon cream of tartar

2 teaspoons lemon juice plus 2 1/2 tablespoons

1 teaspoon cold water

1 1/2 teaspoons vanilla extract

1/4 teaspoon almond extract

1 1/4 cups sifted confectioners' sugar

1 teaspoon grated lemon zest

Recipe by: Food Network

Directions: 

Preheat the oven to 350 degrees F.

Cut a sheet of parchment paper or waxed paper to fit the bottom of a 10-inch tube pan. Fit the paper into the bottom of the pan and set aside. (Important: do not grease pan!)

Place 2 large sheets of waxed paper over a work surface.

Working over 1 large piece of waxed paper, sift the cake flour together with 1/4 cup of the sugar. Sift the mixture 4 more times, working back and forth between the 2 sheets of waxed paper. Set aside. Sift the remaining 1 cup of granulated sugar onto another sheet of waxed paper and set aside.

In the bowl of an electric mixer, beat the egg whites on medium-low speed until foamy. Add the salt, cream of tartar, 2 tteaspoons lemon juice, water, vanilla and almond extracts and increase the speed to medium-high and beat until the whites are nearly stiff. Lower the speed to medium-low and beat in the 1 cup of sifted sugar, 2 tablespoons at a time, until the mixture forms stiff peaks yet is not dry.

Remove the bowl from the electricmixer and sift about 1/4 of the flour mixture onto the top of the beaten egg whites. Using a large rubber spatula, gently fold together. Repeat this motion 3 more times with the remaining flour mixture, each time folding very gently together. Gently transfer the batter to the prepared cake pan and run a knife through the mixture to eliminate any large air bubbles. Smooth the top if necessary.

Bake the cake until the top is lightly golden and the cake springs back when touched lightly, about 45 to 50 minutes.

Remove the cake from the oven and invert the pan onto its legs (alternately, if the tube pan has no legs, simply hang the pan upside down over the neck of a sturdy bottle) and let sit until completely cooled.

When ready to serve, run the tip of a knife around the inner and outer edges of the cake pan to loosen it from the sides. Unmold the cake and set aside. In a small bowl combine the confectioners' sugar, remaining lemon juice, and lemon zest and stir until smooth. Adjust the consistency, if necessary – the glaze should be thick enough to cling to the sides of the cake yet still fluid. If the glaze is too thin, add a bit more confectioners' sugar. If too thick, add more citrus juice. Spread the glaze over the top of the cake, allowing some to drip down the sides. Let the glaze set before serving the cake. Serve with macerated berries, if desired.

By: food network