Sunday, September 11, 2011

Recipes Lost

Hi folks! I'm back! Sorry I've been gone so long. Had a lot of personal stuff I had to figure out, went to pastry school, bought a new camera for food photos, and started my own (side) baking business but now I'm back! Oooh, then I find out that somehow I've lost 3years worth of recipes that I can't get back. I think I know what happened but I'll get them back on here slowly but surely!

Friday, September 17, 2010

Passionfruit Curd

Passionfruit Curd
Adapted from

  • 4 eggs
  • 2 egg yolks
  • 3/4 cup caster sugar
  • 3/4 cup passionfruit pulp (see note)
  • 1/2 cup butter, chilled, chopped

    1. Place eggs, egg yolks and sugar in a 6-cup capacity heatproof, microwave-safe jug or bowl. Whisk with a balloon whisk until well combined. Add passionfruit pulp and butter. Stir to combine.

    2. Microwave passionfruit mixture, uncovered, on MEDIUM (50%) for 6 to 10 minutes, whisking every minute, or until thick enough to coat a spoon. Pour passionfruit curd into sterilised jars and seal. Refrigerate to cool.


    • You will need 6 to 8 passionfruit for 3/4 cup pulp.

Tuesday, May 18, 2010

Pink Champagne Mini Cupcakes

Pink Champagne Mini Cupcakes
Adapted from Betty Crocker

1 box white cake mix
1 1/4 cups champagne
1/3 cup vegetable oil
3 egg whites
4 to 5 drops red food color

Champagne Frosting
1/2 cup butter or margarine, softened
4 cups powdered sugar
1/4 cup champagne
1 teaspoon vanilla
4 to 5 drops red food color

Pink decorator sugar crystals
Edible pink pearls

Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 48 muffin cups or 24 regular-size muffin cups.

In large bowl, mix dry cake mix and champagne. Add oil, egg whites and food color. Beat with electric mixer on medium speed 2 minutes. Divide batter evenly among muffin cups.

Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.

In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Frost cupcakes. Sprinkle with garnishes. Store loosely covered.

Sunday, April 18, 2010

Snicker Cookies

Snickers Cookies
Adapted from unknown to give credit

1/2 C. Sugar
1/2 C. firmly packed Brown Sugar
1/2 C. Butter, softened
1/2 C. Peanut Butter
1 tsp. Vanilla
1 Egg
1 1/2 C. Flour
1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/4 tsp. Salt
30 Mini Snicker’s candy bars

Heat oven to 375. In large bowl combine sugar, brown sugar, margarine, peanut butter, vanilla and egg; beat well. Lightly spoon flour into measuring cup; level off. Add flour, baking powder, baking soda and salt to sugar mixture; mix well.

Unwrap mini Snickers bars. Then with a standard cookie scoop (size 50), scoop the dough into your hand. Press the dough together and flatten. Place a Snickers bar in the center of the dough and push the dough around to seal. . Place 2 inches apart on ungreased cookie sheets. Bake at 375 for 13 to 16 minutes or until golden brown. Cool 10 minutes; remove from cookie sheets. Cool completely.

Saturday, April 17, 2010

Coconut Cupcakes

Coconut Cupcakes
Adapted from Cupcake Doctor

1 box white cake mix
1 1/3 cup coconut milk
2 Tbsp oil
3 eggs
2 tsp coconut flavoring
1 recipe of buttercream
1 bag (7oz) sweetened flaked coconut

Preheat oven to 350F. Line 24 cupcake cups with paper liners. Set the pans aside.

Place all ingredients in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. Spoon or scoop 1/3 cup batter into each lined cupcake cup, filling it 3/4th of the way full. Place the pans in the oven.

Bake the cupcakes until they are lightly golden and spring back when lightly pressed with your finger, 16 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Place them on a wire rack to cool for 15 minutes before frosting.

Assemble: place a heaping tablespoon of buttercream on each cupcake and swirl to spread it out with a short metal spatula or a spoon, taking care to cover the tops completely. Sprinke the tops of the cupcakes with coconut.

1/2 cup butter, room temp
3 cup powdered sugar, sifted
3 to 4 Tbsp milk
1 tsp pure vanilla extract

Place the butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the powdered sugar, 3 Tbsp of milk and the vanilla. Blend with the mixer on low speed until the sugar is incorporated. 1 minute. Increase the speed to medium and beat until light and fluffy, 1 minute more. Add up to 1 Tbsp more milk if the buttercream seems too stiff.

Monday, January 18, 2010

Chicken Enchilada Soup

Chicken Enchilada Soup
Adapted from Chili's Recipe

1 Tbsp vegetable oil
1 lb of chicken breast fillets (approx. 3 fillets)
1/2 cup diced onion
1 clove garlic, pressed
4 cups chicken broth
1 cup masa harina (flour found in baking section of stores)
3 cups water
1 cup enchilada sauce
16oz Velveeta
1 tsp salt
1 tsp chili powder
½ tsp cumin

1. Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside.
2. Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent. Add chicken broth.
3. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onions, garlic and broth.
4. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
5. Shred the chicken into small, bite-size pieces and add it to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick.
6. Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.

• shredded cheddar cheese
• crumbled corn tortilla chips
• pico de gallo

Sunday, January 17, 2010

cosmopolitan cake

Cosmopolitan Cake
Adapted from Bake Decorate Celebrate!

2 cans (16 oz. ea.) jellied cranberry sauce
2 packages (18.25 oz. ea.) white cake mix (no pudding added)
1/2 c. fresh orange juice
1/2 c. fresh lime juice
4 tablespoons grated orange zest
2 tablespoons grated lime zest
4 eggs

Preheat oven to 350°. Lightly spray three 8-in. round cakes pans with vegetable pan spray; set aside.

In large bowl, combine cranberry sauce, cake mixes, orange and lime juice, orange and lime zest and eggs. Mix according to directions on box. Pour approximately 3-2/3 cups batter into each prepared pan.

Bake for 45-50 minutes, rotating pans in oven at least once, until cakes test done. Cool in pans 10 minutes; remove from pan and cool completely.

Makes 3 - 8” layers (about 11 cups batter)

orange-lime buttercream
1/2 c. solid vegetable shortening
1/2 cup (1 stick) butter, softened
2 tablespoons orange juice
1/2 teaspoon orange zest
1/2 teaspoon lime zest
4 c. sifted confectioners' sugar (approx. 1 lbs)
additional orange juice or milk

In large bowl, beat shortening and butter with electric mixer until light and fluffy. Add orange juice and both zests; beat well. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, if icing is dry, add additional juice or milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use. Re-whip before using.

Makes about 3 cups icing


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