• Aug
  • 09
  • 2011

blueberry crumb cake

I love reading The Pioneer Woman. I think she is a fabulous writer, cook and photographer. She has been blogging for quite some time now and while I was browsing her blog, I came across this recipe. Though, I have to admit my cake is nothing compared to hers, so please head over there to check out her amazing blueberry crumble cake *drools*.  Mine, on the other hand, just doubled up in size. I accidentally read the method wrong and instead of using a large rectangular pan, I used a small round baking pan! But do come back here to try out the recipe. I’ve translated the American cooking measurements as I don’t like how they use ‘stick’ for butter.

RECIPE FOR BLUEBERRY CRUMB CAKE
Adapted from The Pioneer Woman

Serves: 12
Prep time: 10mins
Cook time: 45mins

Ingredients

For the cake:
1/4 cup butter + 1 tbsp additional butter
3/4 cup sugar
1 whole egg
1/2 tsp vanilla essence
2 cups flour
2 1/4 tsp baking powder
1/2 tsp salt
3/4 cup milk
2 cups fresh blueberries

For the topping:
6 tbsp butter
1/2 cup sugar
1/2 tsp cinnamon
1/2 cup flour
1/4 tsp salt

Method for Cake

1. Preheat oven to 170 degrees. Grease a 20 x33 cm baking pan and line with baking paper.

2. In a mixing bowl, combine butter and egg with cinnamon and sugar.

3. Add vanilla and mix.

4. Add flour mixture and milk alternately until totally incorporated. Do not overbeat.

5. Stir in blueberries until evenly distributed.

6. Pour batter in the baking tin.

7. In a separate bowl, combine topping ingredients with bare hands until it forms to a biscuit crumble. Sprinkle over the top of the cake.

8. Bake cake for 40 to 45 minutes, or until golden brown. Sprinkle with sugar.


  • Aug
  • 06
  • 2011

chewy chocolate chip cookies

My husband is a huge cookie fan, in Australia, we call them biscuits. My pantry is always full of them. Double chocolate, ginger, anzac, scotch, tim tams…the list goes on. I believe he has converted my daughter into a cookie monster as well.  They both have a cookie each at night if they wake up. But, my husband cannot have biscuits without milk! Reason being – he likes them soft and gooey.  This is how he eats it: take a bite, have a sip of milk, it goes all gooey inside and then swallow. Repeat the process again. He even leaves the packet of biscuit open on purpose so they turn more gooey-ish (if thats even a word!)

These NESTLÉ cookies are so soft and chewy. We have now turned into a cookie monster family.


CHEWY CHOCOLATE CHIP COOKIE RECIPE
Adapted from Nestle, with slight modifications

Yields:50 cookies
Prep time: 20mins
Cook time: 15 mins

Ingredients

180 grams butter
1/3 cup sugar
1 can NESTLÉ sweetened condensed milk
2 cups self raising flour
250 grams NESTLÉ dark choc bits

Method

1. Preheat oven to 180ºC.

2. Beat butter and sugar until creamy, beat in NESTLÉ Sweetened Condensed Milk.

3. Add flour, stir until combined.

4. Add NESTLÉ Dark Choc Bits, mix well.

5. Roll heaped tablespoonfuls of mixture into balls, place on greased oven trays and press gently with fork.

6. Bake for 15 minutes, until golden.



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  • Feb
  • 03
  • 2011

creamy chicken pasta

I’ve only started to like creamy dishes. Can’t believe I never used to like cream, even in desserts! One night, I was invited over to a friends place for dinner, was the day I turned creamy. Then again, I didn’t used to like a lot of things until much recent, some of which are prawns and sushi but have now fallen in love with, thanks to my husband.

So now, whenever I’m in a hurry or running out of ideas of what to cook or just a little bit lazy…this is what I come up with. Simple, yummy, creamy goodness. If I have leftover sauce, I’ll grill some chicken breast and pour the sauce over for my dinner the next night. My husband loves the taste of the sauce so much he says, “I can drink it all up”.


RECIPE FOR EASY CREAMY CHICKEN MUSHROOM PASTA
Adapted from this recipe

Serves: 4
Prep time: 15 mins
Cook time: 20 mins

Ingredients

1 chicken breast, cut into long thin strips
600ml thickened cream
2 cups mushroom, sliced
1/2 onion, finely diced
5 cloves garlic, finely diced
1 chicken stock paste (i use homemade)

400g spaghetti

1 tbsp butter
salt and pepper, to taste
1/4 cup parmesan cheese (for garnishing)
parsley, chopped (for garnishing)
1/2 lemon (optional)

1tbsp cornstarch (mix with a bit of water)

Method

1. To boil the pasta, fill a pot with water and some salt, bring it to a boil. Then add the pasta.

2. Whilst pasta is cooking,in a medium sauce pan, saute onions and garlic. Do not burn.

3. Add the chicken and stock and stir until just cooked. Add mushrooms and cook for 2 minutes.

4. Add thickened cream and bring to a boil.

5. Lower heat and season with salt and pepper. Add cornstarch and simmer until sauce thickens.

6. Drain cooked pasta and serve in individual plates. Pour creamy mushroom sauce on top and  garnish with some parmesan and chopped parsley. For some extra zing, squeeze a little lemon.

 

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  • Jul
  • 29
  • 2009

tiramisu ‘wedding’ cake

A close family member wedded on the 24th of July2009. So the night before the special day, my sister and I stayed up making these tiramisu shot glasses aka the ‘wedding’ cake. It was topped with an edible  ‘thank you’ chocolate that I purchased from Cake Deco for $2.  Check them out as they are Australia’s largest baking retailer.

Making the chocolate moulds would have to be the trickiest part. That took a few hours alone. I had to pour in the dark chocolate first and refrigerate then pour the white chocolate mixture on top. You need super steady hands or else you won’t be able to read the message. But the end result is so worth the effort put in, especially when the bride-to-be is someone very special to my heart. Try out the recipe below. They really do look impressive and elegant for any kind of event you’re hosting.


RECIPE FOR TIRAMISU

Makes: 6 dessert glasses
Prep time: 20mins
Chill time: at least 6 hours

Ingredients

250g Sponge Fingers (Lady Fingers)
1 tablespoon cocoa powder, for dressing

For the cream mixture
1.5 tsp of boiled water mix with 1 tbsp of coffee
3 tbsp caster Sugar
250g mascarpone cheese
250ml thickened cream, whipped

For dipping the biscuits
1.5 tsp of boiled water mix with 1 tbsp of coffee
1 cup Milk


Method

1. To make the mascarpone cream mixture, beat sugar, mascarpone and cream with an electric beater. Once thickened, add the coffee flavouring and give it a final beat to coat evenly.

2. Dip the biscuits into the coffee milk mixture and lay it out on the tray. Put a dollop of cream mixture right into the bottom of each glass, then cut the biscuits so they fit inside. Put a layer of cream ontop and repeat this process 3 times for all 6 glasses.

3. Sieve through the cocoa powder as final dressing. Clean around the rim of the glass, glad wrap it and refrigerate overnight. Best eaten the day after.


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