Tuesday, March 31, 2009
This weeks recipe was chosen by Jayne of The Barefoot Kitchen Witch.
I only got around to baking these this morning, last minute i know! Really straightforward to put together. I left the dough in the fridge for two hours. I didn't measure the dough for the 32 cookies, i just eyeballed it, and of course now i wish i had made smaller cookies :)
Most of mine spread but that was ok because they didn't last very long. That's right... all gone. My son ate three as soon as they cooled down, i brought some to a playdate and the feedback was good. I managed to save two for my friend Sandy (in exchange for two of her cinnamon rolls), she liked them but said she wished the macadamia nuts were bigger.
I really liked these, perfect with a cup of tea, or coffee, or anything really. I couldn't taste the coriander but I'm sure if i didn't add it it wouldn't be as flavourful.
Great choice Jayne, thanks for a great pick :)
Saturday, March 28, 2009
THANK YOU for the well wishes and prayers, we are very grateful to have him home and he is almost back to his usual self. :-)
I can't eat a lot of chocolate (i get headaches) and when i saw this weeks choice i was so relieved! There were so many chocolate choices last month and more to come next month, this and the yogurt cake are a welcome break :) I was really excited to make this! My friend Sandy loves blueberries so i promised her the cake, less a slice for me.
The only change i made to the recipe was to use pecans instead of walnuts. Everything seemed to go well. It looked great going into the oven and i was eagerly anticipating the first taste.
An hour went by and the middle of the cake was still jiggly and was very brown on top. Uh-oh. 20 minutes later and it was done. I cut a bit out and it was really soft and mushy at the bottom. I had no crumb topping on top, it wasn't even crunchy. I ate it with some double cream and rather than a cake, it seemed more like a pudding.
I wasn't thrilled by this and i'm not sure if i'll give it another go but i am glad i made it. Thank you for the pick Sihan!
I'll admit it, i was a little dubious. Mango barbecue sauce? When i told my husband what i was making for dinner, he gave me the same reaction. I was super confident 'don't worry, you'll love it. I have a feeling its going to be really good!'. Haha, i don't know why i put this pressure on myself.
I did make some slight changes to the recipe. Instead of pounding the chicken i left the breasts, browned them on the griddle, then put them into the oven to finish cooking. Additionally, after trying the sauce i found it far too tangy, so i added some ketchup and it was much better.
For my husband, i served it with broccoli and mashed potatoes, and i had it with boiled potatoes and broccoli. Delicious! I love the sauce and will make this again, and again, and again :)
THe reason why i don't have a nice picture of the final dish is because, well, we were so hungry and it was so good, it was all gone before i remembered. Sorry!
Thanks Aggie for the great pick!
Monday, March 23, 2009
Thursday, March 19, 2009
My first CEIMB post, yay! Its kind of nice that my first recipe was very straightforward and was baked in an oven :)
Wednesday, March 18, 2009
Tuesday, March 17, 2009
Saturday, March 14, 2009
2½ cups flour
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
8 oz (2 sticks) / 230 g unsalted butter, slightly softened
1½ cups sugar
2 eggs, room temp.
3 egg yolks, room temp.
2 tsp vanilla extract
2 tsp lemon zest
¼ cup freshly squeezed lemon juice
½ cup milk
Sift together flour, baking powder, baking soda and salt, and set aside.
Beat the butter on medium speed until creamy, gradually add the sugar, increasing the speed slightly until the mixture is light and fluffy. Add the whole eggs and the egg yolks one at a time. Beat in the vanilla and lemon zest. Gradually beat in the lemon juice on low speed (the batter will appear curdled at this point, but will smooth out after you all the dry ingredients). Beat in the the dry ingredients alternating with the milk and mix well. Fill the muffin cups almost to the top and bake in 350°F (180°C) for 18-20 minutes.
3 ounces unsalted butter, softened
1 1/2 cups sifted confectioners’ sugar
1 tsp vanilla extract
Thursday, March 12, 2009
Monday, March 2, 2009
- 6 cups Rice Krispies
- 3 tablespoons butter or margarine
- 1 (10 ounce) package regular marshmallows or 4 cups miniture marshmallows
Ok, so i should be doing the Chocolate Armagnac Cake for TWD this week chosen by Lyb of And I do the Dishes, but i really can't handle another recipe with chocolate in it. Judging by the picture in From my Home to Yours it looks really, really, rich and chocolaty. Additionally, it has Armagnac in it and as I don't drink.... well its not really a recipe for me.