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klilkitchen:

Star Wars themed cake and cupcakes
Here’s what kept me busy when we returned from the annual summer vacay with the family. I really had fun making this. :)
The millennium falcon is made out of chocolate cake with chocolate fudge filling covered with marzipan marshmallow fondant. Chocolate cupcakes with raspberry cream cheese filling topped with fondant.Everything is edible.
Zoom Info
klilkitchen:

Star Wars themed cake and cupcakes
Here’s what kept me busy when we returned from the annual summer vacay with the family. I really had fun making this. :)
The millennium falcon is made out of chocolate cake with chocolate fudge filling covered with marzipan marshmallow fondant. Chocolate cupcakes with raspberry cream cheese filling topped with fondant.Everything is edible.
Zoom Info
klilkitchen:

Star Wars themed cake and cupcakes
Here’s what kept me busy when we returned from the annual summer vacay with the family. I really had fun making this. :)
The millennium falcon is made out of chocolate cake with chocolate fudge filling covered with marzipan marshmallow fondant. Chocolate cupcakes with raspberry cream cheese filling topped with fondant.Everything is edible.
Zoom Info

klilkitchen:

Star Wars themed cake and cupcakes

Here’s what kept me busy when we returned from the annual summer vacay with the family. I really had fun making this. :)

The millennium falcon is made out of chocolate cake with chocolate fudge filling covered with marzipan marshmallow fondant. Chocolate cupcakes with raspberry cream cheese filling topped with fondant.
Everything is edible.

klilkitchen:

Homemade Calzones
I really enjoy eating calzone but haven’t tried making one from scratch. I have always thought it was complicated to prepare.  So, I did some surfing and after reading tons of recipes online, I realized it wasn’t really that hard. So I gave it a shot. 
I used tomatoes, bell peppers, mushrooms, basil, ground beef. To lessen the moisture, I roasted the mushrooms and bell pepper in the oven for 20-30 minutes at 190°C / 375°F, and the tomatoes for at least an hour and a half. (It really should be for two to three hours) at 225°C /430°F.  Before roasting, sprinkle some salt, pepper and drizzle some olive oil. I also added some unpeeled garlic to give it some flavor.  Oh you guys might notice that I didn’t add the marinara sauce in the calzone because I didn’t want it to be soggy. But I served it on the side instead. :)
What’s also nice with calzones is that you can go crazy with what you want to put inside as fillings. I think this would be an awesome way to empty out your fridge/freezer with those leftovers.  And because they freeze well, they are perfect for make-ahead meal or lunch for school or at work.  After they cool completely, just wrap individually in plastic wrap, put in a  plastic freezer bag and freeze. You can thaw the calzone for a few hours in the fridge, unwrap from the plastic and reheat in the microwave for 1 minute or in a oven toaster  until heated through. 
Ingredients
1 batch pizza dough (recipe below) or 1 pack of a 2 lbs store-bought pizza dough
filling: any favorite combination of cooked meat, cooked veggies, and cheese
Preheat the Oven to 450°F / 230°C.
Divide the dough into equal pieces. (depends on how big you want it to be, 6-8 pieces)
Roll out the dough into a flat disk.  Arrange the filling of your choice down the center nearest to you, leaving a ½ inch border.
Gently fold top of dough over, stretching as needed to meet edges of other half. 
Pinch edges to seal with fingers, or with the tines of a fork. ( You can cut 2 small steam vents in the top)
Transfer to a parchment-lined baking sheet sprinkled with corn meal. (Corn meal is optional, but this will prevent the dough from sticking to the parchment paper.)
Repeat with the remaining pieces of dough.
Bake for 15 minutes. Rotate the tray and bake for another 10 to 15 minutes or until the calzones are golden brown. 
Allow to cool a few minutes before eating so you don’t burn your mouth. 
Homemade Pizza Dough
Makes 2 pizzas
3/4 cups water
1/2 teaspoon of active-dry yeast 
2 cups all-purpose flour (preferably unbleached)
1/2 tsp salt
In a small bowl or cup, heat the water until it feels lukewarm when you test it with your finger Add the yeast to the water and use a fork or whisk to stir it into the water. Set this aside for five minutes and allow the yeast to dissolve and bubble. It’s ok if the yeast doesn’t bubble but should be entirely dissolved. 
In a mixing bowl, add the flour and whisk to combine.
Make a well in the center of the flour and pour in the yeast mixture. Mix until well combined.
Knead the dough  on a lightly floured surface until the dough is smooth and elastic to the touch—about five minutes. Make sure the dough is a bit moist and slightly tacky. If it’s sticking to your hands and counter-top, work in more flour (1 tablespoon at a time) until it’s smooth and silky.
If making a pizza, divide the dough into two. For calzones, divide into six (or eight).
Zoom Info
klilkitchen:

Homemade Calzones
I really enjoy eating calzone but haven’t tried making one from scratch. I have always thought it was complicated to prepare.  So, I did some surfing and after reading tons of recipes online, I realized it wasn’t really that hard. So I gave it a shot. 
I used tomatoes, bell peppers, mushrooms, basil, ground beef. To lessen the moisture, I roasted the mushrooms and bell pepper in the oven for 20-30 minutes at 190°C / 375°F, and the tomatoes for at least an hour and a half. (It really should be for two to three hours) at 225°C /430°F.  Before roasting, sprinkle some salt, pepper and drizzle some olive oil. I also added some unpeeled garlic to give it some flavor.  Oh you guys might notice that I didn’t add the marinara sauce in the calzone because I didn’t want it to be soggy. But I served it on the side instead. :)
What’s also nice with calzones is that you can go crazy with what you want to put inside as fillings. I think this would be an awesome way to empty out your fridge/freezer with those leftovers.  And because they freeze well, they are perfect for make-ahead meal or lunch for school or at work.  After they cool completely, just wrap individually in plastic wrap, put in a  plastic freezer bag and freeze. You can thaw the calzone for a few hours in the fridge, unwrap from the plastic and reheat in the microwave for 1 minute or in a oven toaster  until heated through. 
Ingredients
1 batch pizza dough (recipe below) or 1 pack of a 2 lbs store-bought pizza dough
filling: any favorite combination of cooked meat, cooked veggies, and cheese
Preheat the Oven to 450°F / 230°C.
Divide the dough into equal pieces. (depends on how big you want it to be, 6-8 pieces)
Roll out the dough into a flat disk.  Arrange the filling of your choice down the center nearest to you, leaving a ½ inch border.
Gently fold top of dough over, stretching as needed to meet edges of other half. 
Pinch edges to seal with fingers, or with the tines of a fork. ( You can cut 2 small steam vents in the top)
Transfer to a parchment-lined baking sheet sprinkled with corn meal. (Corn meal is optional, but this will prevent the dough from sticking to the parchment paper.)
Repeat with the remaining pieces of dough.
Bake for 15 minutes. Rotate the tray and bake for another 10 to 15 minutes or until the calzones are golden brown. 
Allow to cool a few minutes before eating so you don’t burn your mouth. 
Homemade Pizza Dough
Makes 2 pizzas
3/4 cups water
1/2 teaspoon of active-dry yeast 
2 cups all-purpose flour (preferably unbleached)
1/2 tsp salt
In a small bowl or cup, heat the water until it feels lukewarm when you test it with your finger Add the yeast to the water and use a fork or whisk to stir it into the water. Set this aside for five minutes and allow the yeast to dissolve and bubble. It’s ok if the yeast doesn’t bubble but should be entirely dissolved. 
In a mixing bowl, add the flour and whisk to combine.
Make a well in the center of the flour and pour in the yeast mixture. Mix until well combined.
Knead the dough  on a lightly floured surface until the dough is smooth and elastic to the touch—about five minutes. Make sure the dough is a bit moist and slightly tacky. If it’s sticking to your hands and counter-top, work in more flour (1 tablespoon at a time) until it’s smooth and silky.
If making a pizza, divide the dough into two. For calzones, divide into six (or eight).
Zoom Info
klilkitchen:

Homemade Calzones
I really enjoy eating calzone but haven’t tried making one from scratch. I have always thought it was complicated to prepare.  So, I did some surfing and after reading tons of recipes online, I realized it wasn’t really that hard. So I gave it a shot. 
I used tomatoes, bell peppers, mushrooms, basil, ground beef. To lessen the moisture, I roasted the mushrooms and bell pepper in the oven for 20-30 minutes at 190°C / 375°F, and the tomatoes for at least an hour and a half. (It really should be for two to three hours) at 225°C /430°F.  Before roasting, sprinkle some salt, pepper and drizzle some olive oil. I also added some unpeeled garlic to give it some flavor.  Oh you guys might notice that I didn’t add the marinara sauce in the calzone because I didn’t want it to be soggy. But I served it on the side instead. :)
What’s also nice with calzones is that you can go crazy with what you want to put inside as fillings. I think this would be an awesome way to empty out your fridge/freezer with those leftovers.  And because they freeze well, they are perfect for make-ahead meal or lunch for school or at work.  After they cool completely, just wrap individually in plastic wrap, put in a  plastic freezer bag and freeze. You can thaw the calzone for a few hours in the fridge, unwrap from the plastic and reheat in the microwave for 1 minute or in a oven toaster  until heated through. 
Ingredients
1 batch pizza dough (recipe below) or 1 pack of a 2 lbs store-bought pizza dough
filling: any favorite combination of cooked meat, cooked veggies, and cheese
Preheat the Oven to 450°F / 230°C.
Divide the dough into equal pieces. (depends on how big you want it to be, 6-8 pieces)
Roll out the dough into a flat disk.  Arrange the filling of your choice down the center nearest to you, leaving a ½ inch border.
Gently fold top of dough over, stretching as needed to meet edges of other half. 
Pinch edges to seal with fingers, or with the tines of a fork. ( You can cut 2 small steam vents in the top)
Transfer to a parchment-lined baking sheet sprinkled with corn meal. (Corn meal is optional, but this will prevent the dough from sticking to the parchment paper.)
Repeat with the remaining pieces of dough.
Bake for 15 minutes. Rotate the tray and bake for another 10 to 15 minutes or until the calzones are golden brown. 
Allow to cool a few minutes before eating so you don’t burn your mouth. 
Homemade Pizza Dough
Makes 2 pizzas
3/4 cups water
1/2 teaspoon of active-dry yeast 
2 cups all-purpose flour (preferably unbleached)
1/2 tsp salt
In a small bowl or cup, heat the water until it feels lukewarm when you test it with your finger Add the yeast to the water and use a fork or whisk to stir it into the water. Set this aside for five minutes and allow the yeast to dissolve and bubble. It’s ok if the yeast doesn’t bubble but should be entirely dissolved. 
In a mixing bowl, add the flour and whisk to combine.
Make a well in the center of the flour and pour in the yeast mixture. Mix until well combined.
Knead the dough  on a lightly floured surface until the dough is smooth and elastic to the touch—about five minutes. Make sure the dough is a bit moist and slightly tacky. If it’s sticking to your hands and counter-top, work in more flour (1 tablespoon at a time) until it’s smooth and silky.
If making a pizza, divide the dough into two. For calzones, divide into six (or eight).
Zoom Info

klilkitchen:

Homemade Calzones

I really enjoy eating calzone but haven’t tried making one from scratch. I have always thought it was complicated to prepare.  So, I did some surfing and after reading tons of recipes online, I realized it wasn’t really that hard. So I gave it a shot. 

I used tomatoes, bell peppers, mushrooms, basil, ground beef. To lessen the moisture, I roasted the mushrooms and bell pepper in the oven for 20-30 minutes at 190°C / 375°F, and the tomatoes for at least an hour and a half. (It really should be for two to three hours) at 225°C /430°F.  Before roasting, sprinkle some salt, pepper and drizzle some olive oil. I also added some unpeeled garlic to give it some flavor.  Oh you guys might notice that I didn’t add the marinara sauce in the calzone because I didn’t want it to be soggy. But I served it on the side instead. :)

What’s also nice with calzones is that you can go crazy with what you want to put inside as fillings. I think this would be an awesome way to empty out your fridge/freezer with those leftovers.  And because they freeze well, they are perfect for make-ahead meal or lunch for school or at work.  After they cool completely, just wrap individually in plastic wrap, put in a  plastic freezer bag and freeze. You can thaw the calzone for a few hours in the fridge, unwrap from the plastic and reheat in the microwave for 1 minute or in a oven toaster  until heated through. 

Ingredients

  • 1 batch pizza dough (recipe below) or 1 pack of a 2 lbs store-bought pizza dough
  • filling: any favorite combination of cooked meat, cooked veggies, and cheese

Preheat the Oven to 450°F / 230°C.

Divide the dough into equal pieces. (depends on how big you want it to be, 6-8 pieces)

Roll out the dough into a flat disk.  Arrange the filling of your choice down the center nearest to you, leaving a ½ inch border.

Gently fold top of dough over, stretching as needed to meet edges of other half. 

Pinch edges to seal with fingers, or with the tines of a fork. ( You can cut 2 small steam vents in the top)

Transfer to a parchment-lined baking sheet sprinkled with corn meal. (Corn meal is optional, but this will prevent the dough from sticking to the parchment paper.)

Repeat with the remaining pieces of dough.

Bake for 15 minutes. Rotate the tray and bake for another 10 to 15 minutes or until the calzones are golden brown. 

Allow to cool a few minutes before eating so you don’t burn your mouth. 

Homemade Pizza Dough

Makes 2 pizzas

  • 3/4 cups water
  • 1/2 teaspoon of active-dry yeast 
  • 2 cups all-purpose flour (preferably unbleached)
  • 1/2 tsp salt

In a small bowl or cup, heat the water until it feels lukewarm when you test it with your finger Add the yeast to the water and use a fork or whisk to stir it into the water. Set this aside for five minutes and allow the yeast to dissolve and bubble. It’s ok if the yeast doesn’t bubble but should be entirely dissolved. 

In a mixing bowl, add the flour and whisk to combine.

Make a well in the center of the flour and pour in the yeast mixture. Mix until well combined.

Knead the dough  on a lightly floured surface until the dough is smooth and elastic to the touch—about five minutes. Make sure the dough is a bit moist and slightly tacky. If it’s sticking to your hands and counter-top, work in more flour (1 tablespoon at a time) until it’s smooth and silky.

If making a pizza, divide the dough into two. For calzones, divide into six (or eight).

klilkitchen:

Star Wars themed cake and cupcakes
Here’s what kept me busy when we returned from the annual summer vacay with the family. I really had fun making this. :)
The millennium falcon is made out of chocolate cake with chocolate fudge filling covered with marzipan marshmallow fondant. Chocolate cupcakes with raspberry cream cheese filling topped with fondant.Everything is edible.
Zoom Info
klilkitchen:

Star Wars themed cake and cupcakes
Here’s what kept me busy when we returned from the annual summer vacay with the family. I really had fun making this. :)
The millennium falcon is made out of chocolate cake with chocolate fudge filling covered with marzipan marshmallow fondant. Chocolate cupcakes with raspberry cream cheese filling topped with fondant.Everything is edible.
Zoom Info
klilkitchen:

Star Wars themed cake and cupcakes
Here’s what kept me busy when we returned from the annual summer vacay with the family. I really had fun making this. :)
The millennium falcon is made out of chocolate cake with chocolate fudge filling covered with marzipan marshmallow fondant. Chocolate cupcakes with raspberry cream cheese filling topped with fondant.Everything is edible.
Zoom Info

klilkitchen:

Star Wars themed cake and cupcakes

Here’s what kept me busy when we returned from the annual summer vacay with the family. I really had fun making this. :)

The millennium falcon is made out of chocolate cake with chocolate fudge filling covered with marzipan marshmallow fondant. Chocolate cupcakes with raspberry cream cheese filling topped with fondant.
Everything is edible.

klilkitchen:

My version of the Pastéis de Belém or the Portuguese egg tarts
  I remember the first time I tasted these Portuguese egg tarts in HK. I think that was like 18 years ago and I can still remember how we followed our noses just to find out where that sweet smell was coming from and what it was. After a few steps away from the hotel entrance, we found a street with almost every stall selling them. They have trays and trays of these custard on puff pastry cups. Now that we have a visual of what it was, there was no stopping from tasting it.  We just bought one for each and yum! Heaven! It was warm, light, creamy and oh-so-yummy! We left the stall with each of us carrying a brown bag. So funny that I can’t remember how often we went back there for more. Oh, and there’s this finger lickin’ fried chicken fastfood there that sells these mean Portuguese egg tarts. Crispy fried chicken and creamy yummy tarts. Ah, I miss you both!
  Anyway, I tried making these a few weeks back and I wasn’t happy with the puff pastry I made. The custard was good, but not as good and creamy as the ones I usually get in HK. And my puff pastry was not as flaky as I wanted it to be.  I said, I have to make these again sometime. Then I forgot about it.  One day, a friend of mine asked if I have given up making the Pasteís de Belém and I said that I have not. So when we scheduled a picnic at the park I thought it was time to make I some again.
  I did not have that much time to spare and to be sure that I get the flaky pastry that I wanted, I just used a store-bought puff pastry.  I made the custard then took the pastry dough, unrolled then rolled it again, put on the muffin pans then poured in the custard and then baked them for less than 20 minutes. It is that easy. Well they disappeared quickly as well. I thought that was a good sign, right? 
Ingredients:
2 packs of  store-bought puff pastry
For the custard:
2 tablespoon flour
1/2 cup cream 
1/2 cup whole milk
1/4 cup water
2 tablespoons caster sugar
A pinch of salt 
3 large egg yolks
1 cinnamon stick
lemon zest (1 lemon)
1/2 teaspoon vanilla extract
Preheat oven to 250°C (482°F).
Grease the muffin pans very lightly. (I did not do this and the pastry stuck a little on the pan)
In a medium saucepan, whisk the flour and 1/2 cup milk until the flour dissolves. Set aside.
In a small saucepan, pour water and add sugar, lemon zest and cinnamon stick. Cook until the sugar dissolves.
Scald the cream then add to the flour mixture. Whisk until well incorporated. Then slowly add the sugar mixture. Make sure the heat is very low.
Beat the egg yolks. 
Pour 1/4 cup of the hot milk mixture to the egg mixture and whisk well. Then add the egg mixture to the milk-flour-sugar mixture and whisk constantly. Remove cinnamon stick and add in the vanilla extract. Stir and set aside.
Take out the puff pastry straight from the refrigerator and put it on an unfloured cutting board.  
Roll out  into a rectangle and remove the wax paper. Then roll the pastry into a log. Cut the log into 6 pieces. Put 1 piece cut-side up on each pan well. 
Have a small bowl of water nearby for dipping.
Dip your thumb in the water then push it straight down the center of the dough and flatten it to the bottom working it up to the sides. The bottom should be thicker than the sides. Repeat until you have filled up all the wells.
Fill each well 3/4 full. 
Bake for 12 to 15 minutes. 
After 12-15 minutes, switch on the broiler/grill. Bake for 3-5minutes. This will give the pastéis some burnt spots. 
Remove from oven. Let cool for 5 minutes before removing from the pans.
These are best served warm. 
Enjoy.
I got a lot of help from this website:
http://leitesculinaria.com/7759/recipes-portuguese-custard-tarts-pasteis-de-nata.html
Zoom Info
Camera
Samsung GT-N7000
ISO
80
Aperture
f/2.65
Exposure
1/50th
Focal Length
3mm

klilkitchen:

My version of the Pastéis de Belém or the Portuguese egg tarts

  I remember the first time I tasted these Portuguese egg tarts in HK. I think that was like 18 years ago and I can still remember how we followed our noses just to find out where that sweet smell was coming from and what it was. After a few steps away from the hotel entrance, we found a street with almost every stall selling them. They have trays and trays of these custard on puff pastry cups. Now that we have a visual of what it was, there was no stopping from tasting it.  We just bought one for each and yum! Heaven! It was warm, light, creamy and oh-so-yummy! We left the stall with each of us carrying a brown bag. So funny that I can’t remember how often we went back there for more. Oh, and there’s this finger lickin’ fried chicken fastfood there that sells these mean Portuguese egg tarts. Crispy fried chicken and creamy yummy tarts. Ah, I miss you both!

  Anyway, I tried making these a few weeks back and I wasn’t happy with the puff pastry I made. The custard was good, but not as good and creamy as the ones I usually get in HK. And my puff pastry was not as flaky as I wanted it to be.  I said, I have to make these again sometime. Then I forgot about it.  One day, a friend of mine asked if I have given up making the Pasteís de Belém and I said that I have not. So when we scheduled a picnic at the park I thought it was time to make I some again.

  I did not have that much time to spare and to be sure that I get the flaky pastry that I wanted, I just used a store-bought puff pastry.  I made the custard then took the pastry dough, unrolled then rolled it again, put on the muffin pans then poured in the custard and then baked them for less than 20 minutes. It is that easy. Well they disappeared quickly as well. I thought that was a good sign, right? 

Ingredients:

  • 2 packs of  store-bought puff pastry

For the custard:

  • 2 tablespoon flour
  • 1/2 cup cream 
  • 1/2 cup whole milk
  • 1/4 cup water
  • 2 tablespoons caster sugar
  • A pinch of salt 
  • 3 large egg yolks
  • 1 cinnamon stick
  • lemon zest (1 lemon)
  • 1/2 teaspoon vanilla extract

Preheat oven to 250°C (482°F).

Grease the muffin pans very lightly. (I did not do this and the pastry stuck a little on the pan)

In a medium saucepan, whisk the flour and 1/2 cup milk until the flour dissolves. Set aside.

In a small saucepan, pour water and add sugar, lemon zest and cinnamon stick. Cook until the sugar dissolves.

Scald the cream then add to the flour mixture. Whisk until well incorporated. Then slowly add the sugar mixture. Make sure the heat is very low.

Beat the egg yolks. 

Pour 1/4 cup of the hot milk mixture to the egg mixture and whisk well. Then add the egg mixture to the milk-flour-sugar mixture and whisk constantly. Remove cinnamon stick and add in the vanilla extract. Stir and set aside.

Take out the puff pastry straight from the refrigerator and put it on an unfloured cutting board.  

Roll out  into a rectangle and remove the wax paper. Then roll the pastry into a log. Cut the log into 6 pieces. Put 1 piece cut-side up on each pan well. 

Have a small bowl of water nearby for dipping.

Dip your thumb in the water then push it straight down the center of the dough and flatten it to the bottom working it up to the sides. The bottom should be thicker than the sides. Repeat until you have filled up all the wells.

Fill each well 3/4 full. 

Bake for 12 to 15 minutes. 

After 12-15 minutes, switch on the broiler/grill. Bake for 3-5minutes. This will give the pastéis some burnt spots. 

Remove from oven. Let cool for 5 minutes before removing from the pans.

These are best served warm. 

Enjoy.

I got a lot of help from this website:

http://leitesculinaria.com/7759/recipes-portuguese-custard-tarts-pasteis-de-nata.html

klilkitchen:

Banana Bread Bites
I know I have been MIA for a few days. I was busy with school (trying to learn a new language), an annual family reunion and I was doing this birthday cake for my friend’s partner. It was a pretty hectic week but it’s always fun for me baking and making theme cakes. 
Anyway, I have some overripe bananas that I do not want to throw away, so, yes, I found an excuse to bake. Yey!
My son loves bananas and I remember he always enjoy eating banana bread, so I decided that’s what I’m going to bake. I prepared the ingredients and then I realized that I did not have that much time to spare.  I want to finish baking before I pick up my li’l rascal from school.  Hmmm. So I decided to make cookies out of my banana bread recipe instead of making a loaf that would take more than 45 minutes in the oven. Cookies are so simple and very quick to prepare and they just need around 12 minutes in the oven. Plus,cookie size would be easier for my li’l one to eat. 
If you enjoy moist banana bread texture but in cookie form, you must try this. 
Ingredients 
3 ripe bananas, mashed with some chunks left
1 1/2 cups all-purpose flour 
1/2 cup oats
1 teaspoon baking soda 
1/2 cup butter, softened 
1 egg, at room temperature 
1/3 cup light brown sugar 
2 teaspoons vanilla 
1/4 teaspoon salt
50 grams chocolate chunks (optional)
Preheat oven to 350ºF/180ºC. Whisk together butter, sugar and vanilla until light and creamy. Add in eggs and beat until well combined. Add in mashed bananas, flour, baking soda, salt and chocolate chunks. Stir until just combined. Drop a tablespoon of dough onto cookie pan lined with baking paper.Bake for about 12 minutes or until golden brown. Remove from the oven and let cool on pan for 5 minutes before transferring to a cooling rack. 
Happy baking!
Zoom Info
Camera
Samsung GT-N7000
ISO
160
Aperture
f/2.65
Exposure
1/33th
Focal Length
3mm

klilkitchen:

Banana Bread Bites

I know I have been MIA for a few days. I was busy with school (trying to learn a new language), an annual family reunion and I was doing this birthday cake for my friend’s partner. It was a pretty hectic week but it’s always fun for me baking and making theme cakes. 

Anyway, I have some overripe bananas that I do not want to throw away, so, yes, I found an excuse to bake. Yey!

My son loves bananas and I remember he always enjoy eating banana bread, so I decided that’s what I’m going to bake. I prepared the ingredients and then I realized that I did not have that much time to spare.  I want to finish baking before I pick up my li’l rascal from school.  Hmmm. So I decided to make cookies out of my banana bread recipe instead of making a loaf that would take more than 45 minutes in the oven. Cookies are so simple and very quick to prepare and they just need around 12 minutes in the oven. Plus,cookie size would be easier for my li’l one to eat. 

If you enjoy moist banana bread texture but in cookie form, you must try this. 

Ingredients 

  • 3 ripe bananas, mashed with some chunks left
  • 1 1/2 cups all-purpose flour 
  • 1/2 cup oats
  • 1 teaspoon baking soda 
  • 1/2 cup butter, softened 
  • 1 egg, at room temperature 
  • 1/3 cup light brown sugar 
  • 2 teaspoons vanilla 
  • 1/4 teaspoon salt
  • 50 grams chocolate chunks (optional)

Preheat oven to 350ºF/180ºC. 
Whisk together butter, sugar and vanilla until light and creamy. 
Add in eggs and beat until well combined. 
Add in mashed bananas, flour, baking soda, salt and chocolate chunks. Stir until just combined. 
Drop a tablespoon of dough onto cookie pan lined with baking paper.
Bake for about 12 minutes or until golden brown. 
Remove from the oven and let cool on pan for 5 minutes before transferring to a cooling rack. 

Happy baking!

klilkitchen:

Banana Crunch Muffin 
My husband have been bringing home lots of fruits from work lately.  If he and most of his co-workers would not, the kitchen people would just throw them away. Such a waste! 
The other day I have made some pear butter and plum sauce. And I still have other fruits to worry about, like bananas. I asked my boys, cookies or muffins? They said muffins. Their wish is my command.  
Ingredients
1 cup all-purpose flour
3/4 cup oats
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup light brown sugar
1 egg, room temperature
1/3 cup butter, softened
1 tablespoon vanilla
2 bananas, mashed
2 bananas, diced
1/4 cup kakao nibs (or 2/3 cup chocolate chips)
Crumb topping:
1/3 cup brown sugar
1/4 cup all-purpose flour
1/4 cup oats
2 tablespoon butter, cubed
1 teaspoon vanilla
Preheat oven to 190 degrees C  (375 degrees F). 
Line muffin pan with muffin liners. 
Make the crumb topping by mixing together brown sugar,  flour, oats, vanilla and butter. mix with fork until you have a nice coarse texture. Set aside. 
Combine flour, oats, sugar, salt, baking soda and baking powder. 
In another bowl, mix together the butter, egg, vanilla and mashed bananas. Add the wet mixture to the flour mixture until just combined. DO NOT OVERMIX. 
Fold in diced bananas and kakao nibs. 
Fill muffin cups 2/3 full, and sprinkle with crumb topping mixture.  
Bake for 20 to 25 minutes in the preheated oven, or until a toothpick inserted into center of a muffin comes out clean.  
Let cool on a wire rack before serving.
Happy baking!
Zoom Info
Camera
Samsung GT-N7000
ISO
50
Aperture
f/2.65
Exposure
1/33th
Focal Length
3mm

klilkitchen:

Banana Crunch Muffin

My husband have been bringing home lots of fruits from work lately.  If he and most of his co-workers would not, the kitchen people would just throw them away. Such a waste! 

The other day I have made some pear butter and plum sauce. And I still have other fruits to worry about, like bananas. I asked my boys, cookies or muffins? They said muffins. Their wish is my command.  

Ingredients

  • 1 cup all-purpose flour
  • 3/4 cup oats
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup light brown sugar
  • 1 egg, room temperature
  • 1/3 cup butter, softened
  • 1 tablespoon vanilla
  • 2 bananas, mashed
  • 2 bananas, diced
  • 1/4 cup kakao nibs (or 2/3 cup chocolate chips)

Crumb topping:

  • 1/3 cup brown sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup oats
  • 2 tablespoon butter, cubed
  • 1 teaspoon vanilla

Preheat oven to 190 degrees C  (375 degrees F). 

Line muffin pan with muffin liners. 

Make the crumb topping by mixing together brown sugar,  flour, oats, vanilla and butter. mix with fork until you have a nice coarse texture. Set aside. 

Combine flour, oats, sugar, salt, baking soda and baking powder. 

In another bowl, mix together the butter, egg, vanilla and mashed bananas. Add the wet mixture to the flour mixture until just combined. DO NOT OVERMIX. 

Fold in diced bananas and kakao nibs. 

Fill muffin cups 2/3 full, and sprinkle with crumb topping mixture.  

Bake for 20 to 25 minutes in the preheated oven, or until a toothpick inserted into center of a muffin comes out clean.  

Let cool on a wire rack before serving.

Happy baking!

klilkitchen:



Szarlotka (Polish Apple Pie)
 
I first tasted Szarlotka when my Polish friend brought some the last time we had a coffee date. It was love at first bite. I liked it a lot that I had to try making it. 
And with the apple season here, it’s just perfect timing. It wasn’t as good as my friend’s Szarlotka, but yes, I’m happy with the outcome. 

If you like apple pie but not in the mood to make a pie crust, why not give this recipe a try. :)
 
Ingredients:
 
8 - 10 royal gala apples, peeled and diced
1 tablespoon cinnamon
1 teaspoon corn flour

 
Preheat the oven to 160 °C (320°F) and line a 12 x 15 inch tin with baking paper.
Mix together diced apples, cinnamon and corn flour. Set aside.

 
The base
 
125g unsalted butter, softened
1 cup caster sugar
1 teaspoon vanilla
1 egg
1 egg yolk
1 1/4 cup plain flour
1 1/4 teaspoon baking powder
1 tablespoon milk

 
The crumble

1 1/4 cup plain flour
1/2 cup caster sugar
1/3 cup brown sugar
1 teaspoon vanilla
125g unsalted butter, cubed

 
Whisk together the butter, sugar and vanilla until creamy. Add the eggs and beat until combined.
Add the flour, baking powder and milk and mix until incorporated.
Spread into the tin. Add the apple mixture.
Make the crumble. In a bowl, mix together flour, caster sugar, brown sugar and vanilla. Then add the butter. Mix with fork until you have a nice coarse texture.. 
Sprinkle all the crumble mixture over the apples.
Bake for 45 or until lightly golden.

 
I got the recipe from http://butterbaking.wordpress.com/2011/09/04/polish-apple-pie-bars-szarlotka/. Thank you!
Zoom Info
Camera
Samsung GT-N7000
ISO
50
Aperture
f/2.65
Exposure
1/17th
Focal Length
3mm

klilkitchen:

Szarlotka (Polish Apple Pie)
 
I first tasted Szarlotka when my Polish friend brought some the last time we had a coffee date. It was love at first bite. I liked it a lot that I had to try making it. 
And with the apple season here, it’s just perfect timing. It wasn’t as good as my friend’s Szarlotka, but yes, I’m happy with the outcome. 
If you like apple pie but not in the mood to make a pie crust, why not give this recipe a try. :)
 
Ingredients:
 
  • 8 - 10 royal gala apples, peeled and diced
  • 1 tablespoon cinnamon
  • 1 teaspoon corn flour
 
Preheat the oven to 160 °C (320°F) and line a 12 x 15 inch tin with baking paper.
Mix together diced apples, cinnamon and corn flour. Set aside.
 
The base
 
  • 125g unsalted butter, softened
  • 1 cup caster sugar
  • 1 teaspoon vanilla
  • 1 egg
  • 1 egg yolk
  • 1 1/4 cup plain flour
  • 1 1/4 teaspoon baking powder
  • 1 tablespoon milk
 
The crumble
  • 1 1/4 cup plain flour
  • 1/2 cup caster sugar
  • 1/3 cup brown sugar
  • 1 teaspoon vanilla
  • 125g unsalted butter, cubed
 
Whisk together the butter, sugar and vanilla until creamy. Add the eggs and beat until combined.
Add the flour, baking powder and milk and mix until incorporated.
Spread into the tin. Add the apple mixture.
Make the crumble. In a bowl, mix together flour, caster sugar, brown sugar and vanilla. Then add the butter. Mix with fork until you have a nice coarse texture.. 
Sprinkle all the crumble mixture over the apples.
Bake for 45 or until lightly golden.
 

klilkitchen:

No-Yeast Cinnamon Rolls 
I am such a big fan of cinnamon. I love its health benefits and how it makes my home smelling so good when I cook or bake something with it. Like apple pie, pear or apple butter, and of course, cinnamon rolls! Speaking of cinnamon rolls, I think I have experimented on quite a few recipes already and all of them required the use of yeast for the dough and that meant that there would be at least two to three hours waiting time.  I don’t mind waiting but there are those days when you just don’t have the time but still want to have that freshly baked cinnamon roll, right? 
Imagine my excitement when I came across the Fastest Cinnamon Buns recipe. The recipe got me at “fastest”. 
Was I happy with the outcome? Oh yes, indeed! For a non-yeast roll, the texture was nice and yes, bread-like! Not as light and airy but still, bread-like. Oh and the smell, soooo good. No yeasty smell but creamy, buttery, cinnamon-y goodness! It was good on its own so I didn’t bother making the glaze.
So next time you have that cinnamon roll craving, you can forget about the “I have no time” excuse, try this recipe. :) And you will have freshly baked cinnamon rolls in less than 45 minutes, how amazing is that? 
Ingredients: 
For the dough: 
3/4 cup cottage cheese
1/3 cup buttermilk
1/4 cup granulated sugar
2 oz. (4 tablespoons) unsalted butter, melted
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon table salt
1/4 teaspoon baking soda
flour for dusting and rolling
For the filling: 
22 grams unsalted butter, melted
2/3 cup packed light or dark brown sugar
1 1/2 teaspoons ground cinnamon
Heat the oven to  190°C. Line the pan with baking paper.  I find this better than greasing the pan with cooking spray or butter.
Combine the cottage cheese, buttermilk, sugar, melted butter, and vanilla in food processor and process until smooth, about 10 seconds.
Add the flour, baking powder, salt, and baking soda and pulse in short bursts just until the dough clumps together (don’t overprocess). The dough will be soft and moist.
Dump the dough out onto a lightly floured surface and knead it with floured hands 4 or 5 times until smooth (it really only takes 4-5 times).
With a rolling pin, roll the dough. Brush the dough with the melted butter, leaving a 1/2-inch border. In a small bowl, combine brown sugar and cinnamon. Sprinkle the mixture over the buttered area of the dough and press gently into the surface.
Starting at a long edge, roll up the dough jelly-roll style. Pinch the seam to seal, and leave the ends open.
With a sharp knife, cut the roll into equal pieces .
Set the pieces, cut side up, in the prepared pan leaving some spaces in between.  Bake until golden brown and firm to the touch, 20 to 25 minutes. Set the pan on a wire rack to cool. 
**Next time, I will try making this without using the food processor just to see if there’s going to be any difference. 
Thank you, FineCooking.com for sharing the recipe.
Zoom Info
Camera
Samsung GT-N7000
ISO
64
Aperture
f/2.65
Exposure
1/33th
Focal Length
3mm

klilkitchen:

No-Yeast Cinnamon Rolls

I am such a big fan of cinnamon. I love its health benefits and how it makes my home smelling so good when I cook or bake something with it. Like apple pie, pear or apple butter, and of course, cinnamon rolls! Speaking of cinnamon rolls, I think I have experimented on quite a few recipes already and all of them required the use of yeast for the dough and that meant that there would be at least two to three hours waiting time.  I don’t mind waiting but there are those days when you just don’t have the time but still want to have that freshly baked cinnamon roll, right? 

Imagine my excitement when I came across the Fastest Cinnamon Buns recipe. The recipe got me at “fastest”. 

Was I happy with the outcome? Oh yes, indeed! For a non-yeast roll, the texture was nice and yes, bread-like! Not as light and airy but still, bread-like. Oh and the smell, soooo good. No yeasty smell but creamy, buttery, cinnamon-y goodness! It was good on its own so I didn’t bother making the glaze.

So next time you have that cinnamon roll craving, you can forget about the “I have no time” excuse, try this recipe. :) And you will have freshly baked cinnamon rolls in less than 45 minutes, how amazing is that? 

Ingredients:

For the dough:

  • 3/4 cup cottage cheese
  • 1/3 cup buttermilk
  • 1/4 cup granulated sugar
  • 2 oz. (4 tablespoons) unsalted butter, melted
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon table salt
  • 1/4 teaspoon baking soda
  • flour for dusting and rolling

For the filling:

  • 22 grams unsalted butter, melted
  • 2/3 cup packed light or dark brown sugar
  • 1 1/2 teaspoons ground cinnamon

Heat the oven to  190°C. Line the pan with baking paper.  I find this better than greasing the pan with cooking spray or butter.

Combine the cottage cheese, buttermilk, sugar, melted butter, and vanilla in food processor and process until smooth, about 10 seconds.

Add the flour, baking powder, salt, and baking soda and pulse in short bursts just until the dough clumps together (don’t overprocess). The dough will be soft and moist.

Dump the dough out onto a lightly floured surface and knead it with floured hands 4 or 5 times until smooth (it really only takes 4-5 times).

With a rolling pin, roll the dough. Brush the dough with the melted butter, leaving a 1/2-inch border. In a small bowl, combine brown sugar and cinnamon. Sprinkle the mixture over the buttered area of the dough and press gently into the surface.

Starting at a long edge, roll up the dough jelly-roll style. Pinch the seam to seal, and leave the ends open.

With a sharp knife, cut the roll into equal pieces .

Set the pieces, cut side up, in the prepared pan leaving some spaces in between.  Bake until golden brown and firm to the touch, 20 to 25 minutes. Set the pan on a wire rack to cool. 

**Next time, I will try making this without using the food processor just to see if there’s going to be any difference. 

Thank you, FineCooking.com for sharing the recipe.

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