24 2 / 2012

katcakes: Brownie Cookies with Peanut Butter Frosting Before I begin talking about these delicious little cookies (or cakes… they remind me of whoopie pies and I never really know what category they go in!), I would just like to announce that for those that go to my Univeristy, I hope I will be seeing you in the Baking Society and Food Lovers Society this year! I officially start my second year next week and I’m really excited to get back to my Journalism routine. Now onto these biscuits of delicious goodness. As we all know, I am a huge fan of Donna Hay, and what a better way to appreciate all she’s done than by following her recipes and telling everyone about how simple and easy they are. What I love about Donna Hay’s recipes are that they really are basic with everyday ingredients, but the end result makes for a dessert that is packed with flavour and texture, which is what makes food so appealing. I love how these cookies are so soft, crumbly and moist. They are rich in chocolate, just like a brownie, and the reason is due to the small amount of flour and the large amount of chocolate. The peanut butter is also great to cut through the richness and sweetness. If you don’t have peanut butter, don’t sweat. They still taste great on their own! Brownie Cookies with Peanut Butter Frosting (from the Donna Hay Website) Ingredients 350g dark chocolate, chopped 40g butter 2 eggs ⅔ cup caster ugar 1 teaspoon vanilla extract ¼ cup plain flour, sifted ¼ teaspoon baking powder, sifted Peanut Butter Frosting 1 cup icing sugar mixture 1 cup smooth peanut butter 80g butter 1 teaspoon vanilla extract ⅓ cup pouring cream Method Preheat oven to 180°C (350°F). Place 200g of the chocolate and the butter in a small saucepan over low heat and stir until melted and smooth. Set aside. Place the eggs, sugar and vanilla in the bowl of an electric mixer and whisk for 15 minutes or until pale and creamy. Stir through the flour, baking powder, chocolate mixture and remaining chocolate and allow to stand for 10 minutes. Spoon tablespoonfuls of the mixture, at a time, onto baking trays lined with non-stick baking paper. Bake for 8–10 minutes or until puffed and cracked. Allow to cool completely on trays. To make the peanut butter frosting, place the sugar, peanut butter, butter and vanilla in an electric mixer and beat for 6 minutes or until light and fluffy. Add the cream and beat for a further 2 minutes. Spread half the cookies with the peanut butter frosting and sandwich with the remaining cookies. ENJOY! :D

katcakes:

Brownie Cookies with Peanut Butter Frosting

Before I begin talking about these delicious little cookies (or cakes… they remind me of whoopie pies and I never really know what category they go in!), I would just like to announce that for those that go to my Univeristy, I hope I will be seeing you in the Baking Society and Food Lovers Society this year! I officially start my second year next week and I’m really excited to get back to my Journalism routine.

Now onto these biscuits of delicious goodness. As we all know, I am a huge fan of Donna Hay, and what a better way to appreciate all she’s done than by following her recipes and telling everyone about how simple and easy they are. What I love about Donna Hay’s recipes are that they really are basic with everyday ingredients, but the end result makes for a dessert that is packed with flavour and texture, which is what makes food so appealing.

I love how these cookies are so soft, crumbly and moist. They are rich in chocolate, just like a brownie, and the reason is due to the small amount of flour and the large amount of chocolate. The peanut butter is also great to cut through the richness and sweetness. If you don’t have peanut butter, don’t sweat. They still taste great on their own!

Brownie Cookies with Peanut Butter Frosting (from the Donna Hay Website)

Ingredients

  • 350g dark chocolate, chopped
  • 40g butter
  • 2 eggs
  • ⅔ cup caster ugar
  • 1 teaspoon vanilla extract
  • ¼ cup plain flour, sifted
  • ¼ teaspoon baking powder, sifted

Peanut Butter Frosting

  • 1 cup icing sugar mixture
  • 1 cup smooth peanut butter
  • 80g butter
  • 1 teaspoon vanilla extract
  • ⅓ cup pouring cream

Method

  1. Preheat oven to 180°C (350°F). Place 200g of the chocolate and the butter in a small saucepan over low heat and stir until melted and smooth. Set aside.

  2. Place the eggs, sugar and vanilla in the bowl of an electric mixer and whisk for 15 minutes or until pale and creamy. Stir through the flour, baking powder, chocolate mixture and remaining chocolate and allow to stand for 10 minutes.

  3. Spoon tablespoonfuls of the mixture, at a time, onto baking trays lined with non-stick baking paper. Bake for 8–10 minutes or until puffed and cracked. Allow to cool completely on trays.

  4. To make the peanut butter frosting, place the sugar, peanut butter, butter and vanilla in an electric mixer and beat for 6 minutes or until light and fluffy. Add the cream and beat for a further 2 minutes. Spread half the cookies with the peanut butter frosting and sandwich with the remaining cookies.

ENJOY! :D

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24 2 / 2012

vvulf:

Odori-don is a sushi dish with a dead octopus that dances when soy sauce is poured on it. 

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24 2 / 2012

A Spoonful Of Sugar: PANCAKES

aspoonful-of-sugar:


Today is Pancake Day (also known as Shrove Tuesday) so I thought I’d post a recipe for pancakes! Pancakes really are the simplest things to make. I find it astonishing that people will buy those awful pre-made pancake mixes when its so easy to make them from scratch.

For the pancake mixture

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24 2 / 2012

pbs-food:

Put a vegan variation on stuffed shells with this recipe for Dairy-Free Stuffed Shells with Spinach. You’ll never believe it’s tofu instead of cheese!

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24 2 / 2012

pbs-food:

This quick and easy recipe of Falafel Burgers tastes great on a pita or crumbled over a salad with feta cheese. 

Permalink 736 notes

24 2 / 2012

geloreyes:

Paper Dish

Some people eat their pizza with a fork and a knife, while others prefer to wolf down each slice by picking it up with their hands. There’s nothing wrong with either approach, but one thing that the latter group complains about (although not seriously) is how greasy their hands get afterwards.

Designers Yu Kyung Ha, Won Min Jung, and Kwon Young Hee probably belong to the latter group as well, because they’re the dynamic trio that came up with the Paper Dish concept design.

Basically, the Paper Dish is a triangular-shaped makeshift paper plate. It’s got a teeny tab at the wide end of the triangle so you can hold that slice of pizza nice and tight without getting any grease on your fingers.

The Paper Dish is just a concept design for now, although I wouldn’t be surprised if some huge pizza maker eventually decided to pick up on this idea.

(via foodiggity, geekalerts)

—

This is genius! 

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24 2 / 2012

goddessofscrumptiousness: BUTTER AND GARLIC PORK WITH CRISPY FRIED GARLIC  This dish is super fast to make. Again this belongs to my portfolio of dishes that requires minimum effort, but with maximum deliciousness.  Don’t mind the garlic breath… this dish is all worth it! :) Ingredients: 2 pounds pork tenderloin, sliced thinly Marinade: 2 tablespoons oyster sauce 2 tablespoons worcestershire sauce 1 tablespoon garlic, finely minced 1 teaspoon cracked black pepper 1/2 teaspoon salt (optional and according to taste) ____________________ 1/4 cup butter 1 tablespoon garlic, minced 2 Jamaican long red peppers, deseeded and sliced thinly 1/4 cup chives, sliced finely _______________ 1 head garlic, minced finely 1/4 cup canola oil/vegetable oil - fry garlic in oil until golden brown (but not burnt) and crispy. Set aside. Procedure: Marinate pork tenderloin slices with the marinade ingredients for 20 minutes. Heat a saute pan or wok. Melt butter and saute garlic in butter until soft. Add the sliced pork and saute for 6-8 minutes. Add the sliced long peppers. Saute for 2 minutes. Serve over boiled plain rice. Sprinkle with chives and crispy fried garlic bits. Makes 4-5 servings

goddessofscrumptiousness:

BUTTER AND GARLIC PORK WITH CRISPY FRIED GARLIC 

This dish is super fast to make. Again this belongs to my portfolio of dishes that requires minimum effort, but with maximum deliciousness. 

Don’t mind the garlic breath… this dish is all worth it! :)

Ingredients:

2 pounds pork tenderloin, sliced thinly

Marinade:

2 tablespoons oyster sauce

2 tablespoons worcestershire sauce

1 tablespoon garlic, finely minced

1 teaspoon cracked black pepper

1/2 teaspoon salt (optional and according to taste)

____________________

1/4 cup butter

1 tablespoon garlic, minced

2 Jamaican long red peppers, deseeded and sliced thinly

1/4 cup chives, sliced finely

_______________

1 head garlic, minced finely

1/4 cup canola oil/vegetable oil

- fry garlic in oil until golden brown (but not burnt) and crispy. Set aside.

Procedure:

  1. Marinate pork tenderloin slices with the marinade ingredients for 20 minutes.
  2. Heat a saute pan or wok. Melt butter and saute garlic in butter until soft. Add the sliced pork and saute for 6-8 minutes.
  3. Add the sliced long peppers. Saute for 2 minutes.
  4. Serve over boiled plain rice.
  5. Sprinkle with chives and crispy fried garlic bits.

Makes 4-5 servings

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24 2 / 2012

A Spoonful Of Sugar: GOOEY CHOCOLATE BROWNIES

aspoonful-of-sugar:


So I had a few things on at the weekend that spurred me on to make a batch of brownies. First, it was my lovely friend Jane’s birthday, secondly I was having friends round for dinner on Sunday night and thirdly, my heavily pregnant sister in law, Sami, kept texting me that her baby ‘needed’…

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24 2 / 2012

imgoingtobeacook: Fluffed Fruit Dip Ingredients1 block (8 ounces)Cream Cheese (room temperature)1 jar (8 ounces)Marshmallow Fluff In a bowl with a hand mixer, whip the cream cheese for about 1 minute. Then add in the fluff. Mix just until combined. Pour into a bowl and chill until you are ready to use it. It can be chilled for up to a few days.

imgoingtobeacook:

Fluffed Fruit Dip

Ingredients
1 block (8 ounces)Cream Cheese (room temperature)
1 jar (8 ounces)Marshmallow Fluff

In a bowl with a hand mixer, whip the cream cheese for about 1 minute. Then add in the fluff. Mix just until combined. Pour into a bowl and chill until you are ready to use it. It can be chilled for up to a few days.

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24 2 / 2012

photoblogged:

Sweet & Sticky Baked Chicken Drumsticks

This is the second recipe that I have tried from the Novice Chef Blog.  And this is another recipe that turned out really tasty!  I am excited to go through her blog and find more recipes.  A lot of her recipes are so easy to do and you end up with really tasty results.

The original recipe can be found at the link and is also seen below.  My changes or notes are italicized.

Yield: 6 Drumsticks

Ingredients:

  • 1/4 cup balsamic vinegar
  • 1/4 cup honey
  • 1/4 cup light brown sugar, packed
  • 2 tablespoons low-sodium soy sauce
  • 3 garlic cloves, minced
  • 1 tablespoon minced fresh ginger
  • 1/2 teaspoon fresh cracked black pepper
  • 6 chicken drumsticks, about 1.25 pounds
  • 1 tablespoon sesame seeds, lightly toasted (I opted out of this due to an allergy)
  • a few pinches chopped fresh parsley (I didn’t have this on hand so I just used cilantro)

Directions:

  1. In a medium bowl, whisk together balsamic vinegar, honey, brown sugar, soy sauce, garlic, ginger and cracked black pepper. Pour into a large ziplock bag and add chicken drumsticks. Shake to coat chicken and refrigerate for 8 hours, or overnight, giving the bag a shake whenever you think about it.
  2. Preheat oven to 400°F. Line a rimmed baking sheet with foil and place a cooling rack on top.
  3. Remove the chicken from the bag, reserving the marinade, and place the drumsticks on the rack. Bake the drumsticks, on the middle oven rack, for 25 minutes.
  4. While the chicken is baking, place the leftover marinade in a small saucepan. Bring the marinade to a boil, then reduce the heat to a slow simmer. Cook over low heat, stirring as needed, for about 15 minutes or until thickened.
  5. Remove drumsticks from oven (after first 25 minutes of cooking) and heavily coat with the thickened marinade, using a silicone pastry brush.
  6. Return to the oven and cook for 10 more minutes.
  7. Coat the drumsticks again and return to oven to cook for 5 more minutes, or until an internal temperate of 160°F is reached.
  8. Coat the drumsticks one last time, with any remaining sauce, and sprinkle with sesame seeds and parsley. Serve immediately.
  9. Enjoy!

I also made a side of mashed carrots.  I boiled the carrots and then seasoned it with salt, pepper, ginger, garlic, and a squeeze of fresh orange juice. A well rounded meal?  :D  I went back for seconds! 

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