November 12, 2012
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This is my version of Mocha Cake ala Goldilocks, click here for its original recipe. I made the original version last year and it’s really good. This time I did short cut version, beat the eggs together instead of separating yolks and whites and I used my version of mocha filling.
1. Prepare :
- 1/2 C vegetable oil
- sift 1 C cake flour + 1/2 tsp baking powder (original version uses 1tsp baking powder and cream of tartar)
- dissolve 1 tsp instant coffee + 1 tsp cocoa powder + 1 tsp water + 1 tsp vanilla
2. Whisk 6 eggs (at room temperature)+ 1 C sugar until pale and creamy.
3. Pour the coffee mixture into egg mixture, followed by oil, beat until well combined.
4. Stir in flour mixture and gently fold until well blended. Divide the batter between 2, 9″round cake pans (line the bottom with parchment paper and put baking spray around the inside). Bake in 375 F oven about 20 minutes, check with toothpick.
5. For the filling cream : whisk 1 1/2 C heavy cream + powdered sugar (as your preferred sweetness) + 2 tbsp kahlua, coffee liqueur + 1 tbsp optional amaretto, almond liqueur.
6. Bon appétit!
March 15, 2012
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I like quiche especially spinach mushroom quiche. Since I didn’t have pie pastry and felt lazy to make pie crust I decided to go with ingredients that I had in fridge, potatoes. I remembered reading a post about making potato crust for dessert then came the idea of making Potato Crust Cup-quiche.
I thought quiche in cupcake size would be super cute, just be patient with the process and you will be happy with the result. It is also good for snack. Instead of spinach and ham, I used broccoli and chicken sausage.
* 12 cupcake size servings
1. Shred 4 small/medium potatoes, squeeze extra water, add 1/2 cup chopped onion, 1/3 cup flour, and 1/2 tsp salt, mix thoroughly.
2. Press the potato mixture into well greased cupcake pan. Bake at 350°F for 20 minutes.
3. For the filling : put 2 tbsp e.v.o.o in pan and cook 1/3 cup onion until transparent then add 1 cup sliced mushroom, stir for about 2 minutes, add 1 cup broccoli florets and 1/2 cup sliced/chopped chicken sausage.
4. For the egg mixture : whisk 2 eggs with 1/2 cup heavy cream, dash of nutmeg, salt, and pepper.
5. Put the filling into potato crust, add shredded cheddar cheese, pour the egg mixture.
6. Put back into oven for another 20 minutes.
7. Bon appétit.
March 9, 2012
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When I read the post about this recipe, it reminded me of my friend who is a big fan of Nutella and Dark Chocolate. The original version uses Nutella ( hazelnut spread ) but the writer of this post substituted it with dark chocolate spread. I thought why don’t just combine them and here we are … “Very Cocoa Nutella Pound Cake”.
- Preheat oven to 320° F.
- Grease and flour the loaf pan ( 9 x 5 inch ).
- Sift together 1 ½ cup flour, ½ tsp baking powder, ¼ tsp salt, set aside.
- Lightly beat 4 eggs and 2 tsp pure vanilla extract, set aside.
- Melt ¼ cup dark chocolate with 1 ½ tbsp butter ( double boiler method ), set aside.
- Beat 2 sticks unsalted butter ( softened ) with 1 cup sugar until fluffy.
- Gradually beat in the egg mixture until fully incorporated and add flour mixture slowly in low speed until just incorporated. Keep mixing for another 20 seconds.
- Pour and spread ½ of the batter into the pan then spread 7 ounce Nutella on the top.
- Top with remaining batter then spread the melted dark chocolate on the top.
- Using the opposite end of a spoon ( or any kitchen utensil that similar ) make a light swirl to mix the chocolate spread into the batter.
- Bake for 75 minutes, check with toothpick.
- Enjoy !!
My special ingredients : Gratitude + 2 tbsp plain yogurt ( added before flour mixture )