Carrot Cake Whoopi Pie

Carrot Cakes Cookies:

2 ½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

¼ teaspoon salt

1 teaspoon cinnamon

1 cup unsalted butter, room temperature

1 cup dark brown sugar

1 cup sugar

2 large eggs, room temperature

1 teaspoon vanilla

1 cup quick oats

1 ½ cups finely grated carrots (about 3-4 carrots)

1 cup raisins

Cream Cheese Filling (recipe follows)

Pre-heat oven to 350°. 

Sift together flour, baking soda, baking powder, salt, cinnamon together. Set aside.

Cream butter and sugars until creamy. Mix in eggs and vanilla until well combined. 

Gradually add flour to butter mixture; mix on a low speed to combined. Mix in oats, carrots, and raisins.

Drop cookie dough onto parchment paper, leaving 2 inches between cookies. Bake until light brown, about 15 minutes. 

Let cookies cool completely.  Spread 2 teaspoons of the cream cheese filling on one cookie, and top it with a second cookie to form a sandwich.

Serve at room temperature. If make ahead, cookies can be assembled and stored in the refrigerator.

Cream Cheese Filling:

Makes about 2 cups

1 (8 oz) package cream cheese, room temperature

½ cup unsalted butter, room temperature

1 ¼ cup powdered sugar

1 teaspoon pure vanilla extract

Add all of the ingredients in a mixing bowl, and beat until smooth and well blended. 

Note: Recipe adapted from this site.

Buttermilk Waffles

Ingredients:
1 1/2 C. Flour
1/2 t. Baking powder
1 t. Baking soda
3 T. Sugar
Pinch of salt
1 Egg, beaten
2 C. Buttermilk
4 T. Butter, melted
2 t. Vanilla

Preparation:
In a large bowl, sift together flour, baking powder, baking soda, sugar, and salt.
Add egg, buttermilk, butter, and vanilla to the dry ingredients and fold to combine.
Pour 1/2 cup of batter into a hot waffle iron and cook until golden. Serve warm.
Yield about 5 waffles.

Swiss Roll

Swiss Roll

1. Make the cream filling.
2. Preheat the oven 375 F.
3. Make the cake.
4. Assemble the roll.

Cream filling:

3 T Shortening

6 T power sugar

4 T butter

1/2 C Heavy whip cream

Add shortening, sugar, and butter together and mix well. Gradually add heavy whip cream. Beat until creamy.

Cake:

5 egg white

3/4 C sugar

1/4 t salt

Beat egg white until foamy. Gradually add sugar and salt. Beat to almost stiff peak. Set aside.

5 egg yolks

1/3 C sugar

Cream together. Set aside.

1 1/2 T instant coffee (or 4 t vanilla)

1/4 C hot water

1/4 C vegetable oil

Mix liquid together. Add to the egg yolk mixture.

1 C cake flour

1/4 t baking powder

Sift flour and baking powder together. Add to the yolk mixture.

Fold egg white mixture into the yolk mixture until smooth.

Pour batter into a 11 x 17 pan lined with parchment paper.

Bake at 375 F for 9 minutes. (reduce the time for thinner cake).

Cool the cake well. 

Assemble the roll:

Peel off the parchment paper. 

Spread cream filling over the cake evenly. 

Gently roll the cake and wrap with the parchment paper. 

Chill the roll for 30 minutes before cutting.

Cream Puffs

Cream Puffs

Filling:

3/4 C Sugar

1/2 C Corn starch

2 1/2 C Evaporated milk

1/2 C water

1 Tbsp vanilla

2 Tbsp butter

1. In a bowl, add sugar, corn starch, evaporated milk, water and mix well.
2. Cook the mixture over low heat and stir constantly until start to bubble. The mixture will be thick. Take off from heat.
3. Add butter and vanilla. Stir until well incorporated.
4. Let cool.

Shells:

1 1/4 C All Purpose flour

1 tsp Sugar

1/2 C butter

1 C water

5-6 eggs (extra large) depending on the size of eggs

1. Preheat the oven to 375 F.
2. Sift flour and set aside.
3. Boil water, butter, and sugar. Don’t stir.
4. Mix flour in the liquid mixture. Stir quickly until well incorporated.
5. Pour mixture in the mixing bowl, add egg 1 at a time and mix until smooth.
6. Grease and flour the baking pan.
7. Add the mixture in a piping bag with a Star tip. Pipe cream puffs 1 inch apart from each other. 
8. Bake cream puffs at 375 F for 22-25 minutes or until golden.
9. Let cool, then fill with filling.

Butter Mochi Cake with Red Bean

Ingredients

1/2 cup unsalted butter, melted
1 cup white sugar
3 eggs
1 teaspoon vanilla extract
3 cups rice flour
1 teaspoon baking powder
3 cups milk
1 (18.75 ounce) can sweetened red bean paste

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch Bundt pan or a 9x13 inch baking pan.
2. In a large bowl, mix together the butter, sugar, eggs, vanilla and milk. Stir in the rice flour and baking powder. Pour the batter into the prepared pan. Drop red bean paste by scant teaspoonfuls onto the top of the cake. If spoonfuls are too big, the filling will sink to the bottom.
3. Bake for 1 hour and 10 minutes in the preheated oven, or until cake springs back when lightly touched. If using a Bundt pan, invert the cake onto a serving plate. Cake must be completely cooled before unmolding from Bundt pan, or it will be too soft to hold its shape. Serve small slices of this very rich cake at room temperature or slightly warmed.

Bot's English Rocks

Bot's English Rocks

Makes 8 dozen

1 C. soft butter (I use salted)

1 1/2 C. light brown sugar

3 eggs

3 C. flour

1 t. baking soda

2 t. cinnamon

1/2 t. all spice

1/2 C. buttermilk

3 C. pecan halves

6 slices candied pineapple diced

2 C. coarse diced pitted dates

1 lb. whole candied cherries

Sift dry ingredients together and set aside.

Cream butter and sugar. Add egg one at at time. Beat until smooth and creamy.

Add sifted dry ingredients and buttermilk, mix well.

Pour over mix fruits & nuts.

Drop from teaspoon on greased cookie sheet (I use parchment paper).

Bake at 325 F for 20-23 minutes.

Spring Rolls

Spring rolls:

1 pack spring roll wrapper

1 head red leaf lettuce, chopped

2 cucumber, julienned

1 bunch cilantro, chopped

mint leaves, chopped

Thai basil

2 chicken breasts, boiled, shredded

1 lb shrimp, boiled

Dip a wrapper in water to moisten. Add vegetables and meat, then wrap. Serve with dipping sauce.

Spring roll dipping sauce:

1/4 onion, chopped

1 cup Lee Kum Kee hoisin sauce

2 T Dynasty hoisin sauce

2 t Vietnamese chili sauce

2 t peanut butter

1/4 cup water

Blend all ingredients together.

Furikake chex mix

1/2 c sugar
1/2 c corn syrup
1/2 c butter
1/2 c canola oil
1 T soysauce
4 c rice chex
4 c corn chex
2 c wheat chex
2 c Bugles
1 bottle Furikake

Bring sugar, syrup, butter, oil, soysauce to boil.
Coat chex mix with syrup mixer, then add furikake.
Bake at 225 F for 45 mins. Toss every 15 mins.

Lemon Madeleines

Lemon Madeleines  with Lemon Vodka Syrup

Recipe courtesy Gourmet Magazine

For Madeleines:

2 c. cake flour

1 t. baking power

½ t. salt

3 T. freshly grated lemon zest (from about 3-4 lemons)

1 c. unsalted butter , softened

2 t. fresh lemon juice

1 ½ c. sugar

6 large eggs

For lemon syrup:

¼ c. water

¼ c. sugar

¼ c. lemon vodka

¼ c. fresh lemon juice

To make Madelienes: 

Preheat oven to 365 F. Butter and flour a Madeleine pan.

In a bowl sift the flour, baking powder, salt, and zest together.

In another bowl w/ an electric mixer, beat together butter, lemon juice, and sugar until mixture is light and fluffy. Add the lemon zest. Beat in eggs, 1 at a time, beating well after each addition, and add flour mixture, beating until just combined.

Spoon some of the batter into prepared Madeline molds, filling the mold ¾ full. Using both hands, pick up the Madeleine tray and lightly tap against the table to spread the batter evenly. This will eliminate any air pockets and ensure that molds are not overfilled.

Bake Madeleines in middle of oven 7-8 mins, or until edges are browned and tops are golden. Loosen edges and transfer Madeleines to a rack set over a baking dish. Make more Madeleines in pan, cleaned and freshly sprayed.

To make lemon syrup: 

While first batch of Madeleines is baking, in a small saucepan bring syrup ingredients to a boil, stirring, and remove from heat.

Brush warm Madeleines with some of hot syrup and repeat with remaining Madeleines as they are baked, keeping syrup warm.

Orange Madeleines

ORANGE MADELEINE

2/3 Cup flour

1/4 Teaspoon baking powder

1/2 Cup butter, melted and cooled

2 Eggs

1/2 Teaspoon orange extract

1/2 Teaspoon shredded orange peel

1 Cup powered sugar

Preheatoven to 350F. Spray pan with Pam or similar non-stick spray. Sift together flour and baking powder in small bowl. Set aside. In the bowl of an electric mixer, beat eggs, orange extract, and orange peel on high speed for 5 minutes. Gradually beat in powdered sugar. Beat another 5 minutes or until thick.

Gently fold in flour mixture, then melted butter. Mix until smooth. Spoon the mixture into the cups, filling about 3/4 full. Bake approximately 8 minutes, or until edges are light brown. Cool in the pan around 1-2 minutes. Loosen cookies with a knife...then invert pan on a rack. When cool, sprinkle thhe top with powdered sugar.

Yield: 24 Madeleines.

Takoyaki

Batter:
1 egg
1 1/3 c. Water
1/2 t. Hon dashi
1 t. Soy sauce
Pinch of salt
3/4 c. Cake flour, sifted

Filling:
cabbage
corn
octopus or sausage
tempura scraps
green onion

Mix egg, water, hon dashi, soy sauce, and salt. Add cake flour and mix well.
Grease takoyaki pan. Add batter in the pan and cook on medium heat. Add filling. Turn takoyaki 90 degree at a time until cook through.
Serve with takoyaki sauce, mayo, bonito flakes, and nori.

Curry Puffs and more

Curry Puffs

Fruitcake

Pineapple Tart

Coffee Cake

Kanom Tien, Kanom Keng

Pa Tong Goh

Sakoo Sai Moo

I can't stop making these scarves

 

Want to make this beautiful scarf? Here is a wonderful video tutorial from Crochet Geek.

My cat loves quilt

Isn't she cute????

My first infinity scarf

Big Shot Rag Quilt

This is a block-of-the-month Big Shot rag quilt I just finished, and already gave it away. Will make another one for myself very soon . . :-)

Fried Wontons

I made these wontons last week for a party. They were big hit!!!

So, I'm doing a tutorial for it. Here's how.

1 lb groud pork

1 bundle cellophane noodle, soaked in warm water, chopped

1 carrot, chopped

4 green onion, chopped

1 egg

3 cloves garlic

5-7 cilantro roots (3-4 for big roots) OR 1/4 cup cilantro, chopped

1/2 teaspoon pepper

1 teaspoon salt

2 teaspoons sugar

1 pack wonton wrappers

 3 cups of oil for frying

Sweet & Sour sauce

 

Add cilantro root, garlic, and pepper in a motar and mince into paste.

In a mixing bowl, combine pork, cellophane noodles, carrot, onion, egg, garlic mixture, salt, and sugar together.

Mix well.

On a cutting board, arrange wonton wrapper 4-6 pieces at a time.

Fill the wrapper with 1 full teaspoon of filling.

Seal edges with water, and fold each wonton into triangular shape.

These are filled, wrapped, and ready to fry in medium-high heat for 4-5 minutes or until golden brown.

Taste it!!

Serve with sweet & sour sauce.

Egg Rolls

Ingredients
1 lb. Ground pork
1 medium Cabbage, chopped
2 medium Carrots, chopped
1 bunch Cellophane noodles, soaked, chopped
1 tablespoon Soy sauce
1 tablespoon Sugar
1/2 teaspoon Salt
1/2 teaspoon Pepper
30 pieces Spring roll wrappers, Lumpia is the best kind.
1 Egg, beaten
3 cups Vegetable oil for frying
Spring roll sauce for dipping

Directions
In a medium-high heat, cook ground pork in a frying pan, drain.

Add soy sauce, salt, sugar, pepper, cabbage, and carrots. Stir fry until vegetables are soft. Add noodles, stir fry for 1 minute, then take off heat.

Spoon about 1-1 1/2 tbsp filling onto a spring roll skin. Wrap and seal with beaten egg.

Fry over medium-high heat until golden brown. Serve with spring roll sauce.

My First Post

Hello! My name is Pam. I'm very excited as this is my first post. I've been looking/reading many blogs lately, and got inspired. So, I decide to have my own blog :-)

I like making craft projects - quilting, sewing, jewelry making, etc.

This will be a place where I share some creative things I make with all of you.

Lately, I am into sewing. I found this website http://www.burdastyle.com/ about a month ago, and decided to try out charlie bag pattern. I'm really happy how the bags turn out. I've made several of them, and list these two bags on my Etsy shop.