Friday, July 20, 2007

Midget baker...

My dearest son, thank you for sharing me those wonderful moments even in the kitchen. I want to let you know that my kitchen is yours too. It was so touching for you to annoy mom that day to make somecookies we brought in Hong Kong a few months ago. It was a chocolate chip cookie that you liked in that whole box of cookies. I know that this will be a good start for you to love mom's passion, baking. Thatis why I have alotted a small space for in my hub. There you have all you need for playing and baking, goodluck and happy baking son!Love, mom...
[This is my son's version of chocolate chip cookies which is a mixture of cake flour and all purpose flour, butterbrown sugar and white sugar, baking soda, baking powder, eggs, vanilla and some chocolate chips. It was baked at 350 F for about 9-10 minutes.]

Thursday, July 19, 2007

Thai C a s h e w C o n e...

I was browsing thru my huge thai cook book and this one of those that attracted me most. Cashew Cone, a better wayof serving nuts. A friend was coming over and together we made this great conical ensemble. My friend had fun making it.We ended up eating the whole thing. I tried making this with peanuts instead and it tasted great. I used it now whenever dadwould order for finger foods for his meetings in the office.

1/8 cup of cooking oil
1/4 cup of honey
2 cups of cashew nuts or peanuts, roasted
1 cup of dessicated coconut
salt and pepper
Green Chillies, optional

Simply heat up the pan for 2 minutes, add in the oil. Pour the honey and let cook for a minute. Toss the roasted cashew nuts onto the hot mixture. Stir until the oil-and-honey mixture coats the nuts. Add in the dessicated coconut [ this by the way makes it thai flavor plus the chillies]. Stir until wellcombined. Flavor it with salt, pepper and some chillies, I prefer using red and green to better presentation.

Grabbed a page from my Oprah magazine[lol, anything will do, foil or parchement or even brown paper], made acone out of it, I used glucose syrup to seal the sides of the cone. Scooped about a cup and a half of the cooked nuts and served in on a white plate. Try and enjoy making it!

Sunday, July 15, 2007

C h o c o - c h i p Sticky Bun

It was last month when I felt like focusing on making breads. One of my favorites is this recipe, sticky buns almost like cinnmon rolls. There are variable famous brands and having a piece of this just captures my mood for a cup of hot chocolate in my kitchen. Making the sweet dough for this type of bread is easy , it is a mixture of all purpose flour, yeast, salt, cinnmon, shortening, milk ans sugar, all combined and kneaded together to form a smooth and elastic dough. The usual sticky bun is glazed with simple syrup plus flavoring and I used honey along with the dessert spices cinnamon, nutmeg and vanilla. This bread is filled with softened butter, lots of sugar-cinnamon and chocolate chips instead of raisins. It was milk-washed and baked at 350F for 45 minutes until golden brown . Finished it with cinnamon-sugar and butter and choolate once again. Serve this straight from the oven. Makes a big difference.There you have it , a really stickky bun.