Thursday, August 27, 2015

Double Chocolate Muffins LTU #15





 
 



I have baked these double chocolate muffins many times and this become one of my favourite recipe. Why not, easy to bake yet so delicious to eat! Especially if I am running out ideas what to bake as give-away, this will become my top choice.


Recipe adapted from here.

Ingredients : (for about 8 muffin, bottom dimension of muffin case 5cm)
(A)
85g self raising flour
1/4 tsp baking soda
35g cocoa powder
1/4 tsp vanilla powder (use 1/2 tsp if you are using vanilla extract/essence and put under ingredients B)
100g brown sugar
80g chocolate chips

(B)
60g butter, melted
120ml buttermilk (I replaced with chocolate milk)
1 eggs

20g chocolate chips (to sprinkle)

Methods:
1. Sift (A) into a mixing bowl and add in 80g chocolate chips, stir and mix well.
2. Whisk (B) until well combine.
3. Pour (A) into (B) and folded gentle to mix well.
4. Fill up the muffin cases 60% full with the mixture and sprinkle 20g of the chocolate chips on top.
5. Bake in pre-heated oven at 170C for 15-20 mins.


Verdict?
 Although I had replaced the buttermilk with chocolate milk, the muffins still tasted soft and moist, still as delicious. However I still feel that with buttermilk, the texture of the muffin is softer and moister. I had baked for my colleagues and all given praises, some even said they LOVE the muffins very much lol.



littlethumbups1-1

 This post is linked to the event Little Thumbs Up ~ August 2015
and hosted by Jess of Bakericious

Wednesday, August 26, 2015

Tom Yum Chicken LTU #14

 


Thanks everyone for the kind regards, I am now getting much much better but is like cannot completely recover, the blocking ear, the aching gum is just so irritating that affecting me. Yesterday afternoon went to take a xray on my gum to rule out gum inflection, and my gum and teeth have no cause of it. And now, the next suggestion is ENT! Gosh is like Merry-Go-Round, what will be the next :(. 

I wish I can split into multiples, seem so many things for me to settle, the coming trip, the work, the helper going back home, my health... er... headache headache!

Anyway back to my today post. This was 1st eaten when at Cass's place which I fell in love with 1st bite :D. 


Recipe adapted from Cass and Cooking Crave with some modification.

Ingredients : 
6 large chicken drumsticks with thigh, skinned and remove fats

Marinated Ingredients :
2 tbsp tom yum paste
8-10 shallots, skinned
5 clove garlics, skinned
3 red chillies, seeded and cut into small pieces

4-5 small hot chillies/cili padi (you may omit if you cannot take too spicy)
4 pieces kaffir leaves, cut into small pieces
1 tbsp honey
1 tbsp brown sugar (original is 2 tbsp honey)
some salt


Method:
1. Wash chicken, remove skin and all the excessive fat. Use knife to cut few lines on it for better marinade. (I normally use fork to prick)
2. Blend all the marinade ingredients until fine and in paste form, do not add any water.
3. Rub the ground ingredients onto the chicken and marinate for at least 2 hours or preferably over night.
4. Wrap the chicken individually with aluminum foil, you can line it with a piece of banana leave too. (You may put the chicken in the baking tray and cover the tray with aluminum foil.
4. Bake in peheated oven at 200C for 30-35 mins.


Note: 
Adjust the flavour according to your own preference and it's also depend on brand of tom yum paste used. When the chicken is cooked, there will be some chicken juice inside the aluminium foil. Don't throw that away, that's the best tom yum soup you can ever have!!


Verdict?
This dish is so delicious and yet easy to prepare, definitely a keeper!



littlethumbups1-1

 This post is linked to the event Little Thumbs Up ~ August 2015
and hosted by Jess of Bakericious

Tuesday, August 25, 2015

Soft Banana Cupcakes LTU #13







Hmmm... actually last night feeling better but how come when back to office, the feverish feeling coming back again, probably I am allergic to office???? lol.

OK today feel more energetic, so will be able to blog hopping later :D.

Recipe adapted from Anncoo Journal

Ingredients :



90g canola / sunflower oil
40g brown sugar
30g muscovodo sugar
1 large egg, lightly beaten
125g plain flour
1/2 tsp baking powder
1/2 tsp baking soda
4 medium-sized bananas, mashed with a fork (about 160g)
25g evaporated milk or regular milk
1/4 tsp vanilla extract
1 tsp rum  (I omitted as I baked for small kids)
20g raisins

Method:
1. Beat egg and sugar till light and creamy.

2. Add milk, mashed bananas, oil, rum and vanilla extract, and combine.


3. In a separate bowl, sift flour, baking powder and baking soda, and give a quick whisk.



4. Pour flour into the wet ingredients until no traces of flour remain. (I used hand whisk to fold the flour) Do not over-mix. Stop the moment everything is incorporated.


5. Raisins lightly coated with flour and add in to the batter and mix well.


6. Pour into cupcakes cases and fill up about 70% full.


7. Bake at 175C for about 20-25 mins, or until cooked.



Verdict?

The cake is soft, moist and full of banana fragrance, another good choice for banana cake.




littlethumbups1-1

 This post is linked to the event Little Thumbs Up ~ August 2015
and hosted by Jess of Bakericious

LinkWithin

Related Posts with Thumbnails