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Friday, March 6, 2015

I think Smudgies are the reason I've never left an overripe banana rot for the past 4 years. They're just so incredibly simple and easy to make, check out my Youtube video for a quick How-to demonstration!

makes about a dozen smudgies

2 bananas
2 tbsp. peanut butter 
12 graham crackers

Smush bananas on a cutting board with a fork. Transfer it into a bowl then mix in the peanut butter. Lay aluminum foil on a flat surface (I used a baking sheet) and dollap the peanut-banana mixture onto halved graham crackers. Sandwich the mixture with another graham cracker on top, stick it in the freezer for at least 3 hours (till overnight, days, however long) and enjoy! Your healthy & delicious new snack is now ready. 

Tuesday, February 25, 2014

After watching what may be SortedFood's sexiest video, it was inevitable for me to try it...And now it has become my go-to recipe for an impressive dessert that takes a lot less effort than it seems ;)

Dark Chocolate Soufflé 
recipe from SortedFood

A knob of butter
1 tbsp. cocoa powder
90g dark chocolate (I used 60% cacao)
1 tbsp. heavy cream
3 large eggs, separated
2 tbsp. caster sugar
A pinch of cream of tartar (opt.)

A scoop of vanilla ice cream (opt.)

Grease two (or three) ramekins with butter and dust with cocoa powder.
Melt the chocolate and heavy cream over a double boiler (or microwave).
Whisk egg whites with a pinch of cream of tartar and caster sugar till stiff peaks.
Mix egg yolks with the chocolate mixture. 
Add a dollop of egg white into the egg yolk mixture, mix, then fold together everything till even.
Divide batter between the two (or three) ramekins and run a finger around the rim of the ramekin to clean it and allow it to rise evenly.
Bake at 400°F for 10-15 until risen and just set.
Remove from oven, dust with confectioner's sugar and top it off with a scoop of vanilla ice cream.

Saturday, December 21, 2013

Sunday, December 15, 2013

One Pot Brownies

4 oz. butter or margarine (1 stick)
2 oz. unsweetened chocolate
scant 1/2 cup granulated sugar
1 large egg, beaten
1 tsp. vanilla extract
2/3 cup self rising flour*
1 tsp. baking powder
1/4 cup chocolate chips
1/4 cup unsalted pecans or walnuts

*self-rising flour substitute: 2/3 cup all purpose flour, 1 tsp. baking powder and 1/4 tsp. salt.

1. In a medium sized saucepan, melt together butter and unsweetened chocolate.
2. Add sugar, mix, then let it cool off stove for 2 minutes.
3. Add beaten egg and mix quickly to prevent clumping.
4. Add vanilla extract, self-rising flour, chocolate chips and nuts. Briefly mixing in between each addition.
5. Pour brownie batter into greased and floured 8x8in baking pan. Bake at 350°F for 10-15 minutes. (Do not overbake or brownie will become dry and cakey).
6. Cut into square with a plastic knife (to prevent scratching up baking pan) and enjoy!

Double the recipe if you like extra thick and fudgy brownies. ;)

Sunday, November 17, 2013

Sunday, November 10, 2013

Sunset colors giving me life.

Saturday, October 19, 2013

"Lemon Mini Cheesecakes w/ Blueberry & Strawberry Sauce" video: http://www.youtube.com/watch?v=L7uShDAk5Zk

Lemon Mini Cheesecakes
recipe from my biscuits are burning
Makes about 20

Cheesecake batter:
2-8oz. pkg. cream cheese, softened
1/2 cup granulated sugar
1/2 tsp. vanilla extract
2-3 tsp fresh lemon juice 
2 eggs
1 tsp. lemon rind (for extra lemon flavor, optional*)
Nilla wafers

Blueberry sauce: 
2 cups of fresh blueberries 
1/4 cup granulated sugar
1 tbsp. cornstarch 
1-2 tbsp. fresh lemon juice

Strawberry sauce: 
2 cups fresh strawberries 
1/2 tsp. salt
2 tsp. cornstarch 

1. Line muffin pans with cupcake papers and place one vanilla wafer in each.
2. Beat together the cream cheese and granulated sugar then add in vanilla extract, fresh lemon juice and eggs. Mix until batter is smooth.
3. Fill each paper liner 2/3 full with cheesecake batter.
4. Bake in preheated 325F oven for 20 minutes. Place on wire racks to cool

Blueberry sauce:
1. Add fresh blueberries, sugar, cornstarch and lemon juice into a small saucepan. Cook on low heat for 5-10 minutes until mixture thickens.
2. Cool slightly, then top in the centers of the baked mini cheesecakes.

Strawberry sauce:
1. Add strawberries, salt and cornstarch into a small saucepan. Cook on low heat for 5-10 minutes until mixture thickens.
2. Cool slightly, then pour a layer over the baked mini cheesecakes.

For the best taste, place them cool in the fridge for a couple hours or overnight before serving. 

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