Tag Archives: photography

Chocolate Cupcake with Peanut Butter Icing

1 Mar

Peanut butter and chocolate are a classic combination. The nuttiness of peanut butter and the richness of chocolate just never go wrong together. I can now hear “We go together like  rama lama lama ka dinga da dinga dong”, Grease fans, anyone? No? okay.

I made these moist dark chocolate cupcakes and peanut butter icing with a pleasant surprise- mini Reese’s cups on the bottom.

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Ingredients:

1 3/4 cup flour

2 cup sugar

3/4 cup cocoa powder

2 tsp baking soda

1 tsp baking powder

1 tsp salt

2 eggs

1 cup almond milk (can replace with butter milk)

1/2 cup vegetable oil

2 tsp vanilla

1 cup warm coffee

Directions:

1. Preheat oven to 350 degrees. Line tin with cupcake cups. Place one mini Reese’s in each cup.

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2. Combine and mix in all dry ingredients- flour, sugar, cocoa powder, baking soda, baking powder, and salt.

3. In a separate large bowl, with electronic mixer, mix together eggs, almond milk, vegetable oil, vanilla, and coffee.

4. Continue using the electronic mixer, mix in dry ingredients to the wet batch until incorporated.

5. Pour and divide batter in cupcake tin. Fill up about 3/4 full.

6. Bake for between 15-18 minutes.

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Peanut Butter Icing

Ingredients:

1 cup confectioner sugar

1 cup creamy peanut butter

5 tbs unsalted butter, room temperature

3/4 tsp vanilla

1/4 tsp salt

1/3 cup milk or heavy cream

With an electronic mixer, mix together all ingredients until fluffy and smooth.

Once the cupcakes are cooled, ice the frosting on top and decorate with sprinkles as you like.

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Enjoy!

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Brown Butter Pumpkin Cupcakes

18 Dec

I have been addicted to Pinterest. Not a habit I am proud of as it consumes a lot of my time. The upside of my addiction is that I have discovered a lot of good stuff. Yummy and crafty new projects are awaiting me over my winter break and I am so excited for them!

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I discovered this awesome pumpkin cupcakes recipe through Pinterest, and had to make these treats immediately! I took it to a party and got such positive reviews for them!

Makes about 20 cupckaes

Ingredients:

3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 cup canned pumpkin puree
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs

Directions:

1. Melt butter in a pan. Low and slow until butter is browned.

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2. Preheat oven to 375 degrees. In a large bowl, whisk in flour, baking powder, salt, cinnamon and nutmeg.

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3. In a separate bowl, with an electric mixer, mix together cooled butter, granulated sugar, brown sugar, eggs, and pumpkin puree. After the mixture is combined, add in the dry ingredients.

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IMG_59384. Line muffin cups into muffin tins. Pour batter evenly into the tins about 2/3 full. Bake for 20 minutes.

Cinnamon Frosting

1 stick unsalted butter, room temperature
8 ounces cream cheese, room temperature
3 cups confectioners’ sugar, sifted
1 teaspoon cinnamon
1 teaspoon vanilla extract

With an electric mixer, beat together butter and cream cheese until fluffy. Turn the mixer to low and beat in 1 cup of confectioners sugar at a time. Beat in cinnamon and vanilla extract until mixture is smooth.

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Enjoy!

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Caramelized Onion and Mushroom Flatbread

21 Sep

 

Okay. I promise. This is going to be the last time I post a mushroom recipe in a while. I hope, at least. I can probably change the blog title to “Mushroom Fanatic” if I keep posting mushroom recipes.

Anyhow… this is a fantastic recipe. Seriously. One of the best I’ve ever done. The combination of baby bella mushroom, truffle oil, sweet caramelized onions, and cheese. You can’t resist it. I ate the whole thing in one setting.

Ingredients:

1 cup sliced baby Portabella mushroom

1/2 yellow onion, sliced

1/2 serving pizza dough

drizzle of truffle oil

salt & pepper

Cheese- parmesan or blue/gorgonzola (Iused parmesan because I didn’t have blue or gorgonzola)

Directions:

1.

Have sliced mushrooms stand by.

2.

Caramelize onions- low and slow.
On low heat with oil, spread out onion on the skillet. Cook for 30 minutes, or until onions are translucent with a light golden color.

3.

roll out the dough thin! As you can see, it’s okay to have an uneven shape. according to me anyway.

4. Preheat oven to 400 degrees.

5.

secret ingredient, always.
Also have it stand by.

6.

once the onions are caramelized, toss in the mushroom and drizzle truffle oil, salt, and pepper. Cook for about 3 minutes.

7.

Layer the onion/mushroom mixture on the dough.

8.

Don’t forget cheese! I only did parmesan because I didn’t have blue or gorgonzola cheese on hand. After throwing the cheese, place the flatbread in oven for about 9-10 minutes, until the edges are golden and crispy.

9.

And here it is, the final product ready for my belly.

The flatbread is so crispy and the sweetness from the onions blends so perfectly with the woodsy mushroom. Try it! It’s absolutely delicious.

Chocolate & Peanuts Rice Krispies Treats

10 Sep

I am not that big of a fan in making Rice Krispies treats. I always thought it’s sticky, messy, hard to clean up.

I gave it a shot yesterday and it changed my mind.

Chocolate, peanuts, rice krispies, and a little bit of reese’s cups are good. very good.

You should try it.

Ingredients:

3 tbs butter

1 package of 10 oz marshmallows

6 cups Rice Krispies cereal

1.5 cup chopped reese’s cups

1 cup salted peanuts

1/2 cup salted peanuts, chopped

2 – 7oz chocolate bars (or 14 oz chocolate chips)

Directions:

1. Melt butter, and add marshmallows to melt.

2.  Add melted marshmallows/butter mixture to the rice krispies, reese’s cups, 1 cup of peanuts mixture and combine until evenly mixed.3. Evenly layout the mixture onto a sheet/pan. 

4. melt chocolate in either microwave or use the double boiler technique on the stove.

5. pour melted chocolate all over rice krispy treats. Add chopped nuts on top.

6. As a faster way for chocolate to harden, put the treats in the fridge for about 20 minutes. Cut to the size that you desire and enjoy!

Easy Pesto

10 Aug

What’s easy, fast, and comforting?

Pesto!

With penne, with grilled chicken, with fish, with veggies, with chips, or just plain. Pesto is always the winner.

So let’s take a look at how to make the ultimate pesto…

Ingredients:

2 cups basil leaves

2/3 cup walnuts, toasted

2 cloves garlic

2/3 cup extra virgin olive oil

salt and pepper

shredded pecorino romano

Directions:

basil in food processor

Add toasted walnuts

add garlic, salt and pepper

have extra virgin olive oil ready

let the food processor do all the work while drizzling in olive oil

Layer a big scoop of pesto on top of a good hearty bowl of whole wheat penne, add pecorino on top

stir and indulge!

‘Nawlins (New Orleans)

8 Aug

I went on a food adventure to New Orleans last week.

Seriously, our mission in ‘Nawlins was really just to eat. We barely had a drink.

Do I have a problem? Don’t answer that.

Food Porn- Kanpai, Japanese Barbecue

25 Jul

Visited Kanpai for my sister’s birthday a few weeks ago. It’s a Japanese barbecue/beer joint that’s popular with the young lads. Yes, we came here with our parents, and yes, we were probably one of the oldest tables at the restaurant that night.

Whatever.

Everyone ordered a beer, though unless you order just straight up beer, the “beers” are really not that strong. Fun fact, if you finish your drink by 8pm, where everyone in the restaurant kanpais (cheers/toasts to each other), the restaurant will provide you with another drink for free!

lime beer. Tasted like lemonade in beer.

plum beer. Plum juice and beer. Surprisingly refreshing and delicious.

two barbecue sauces. Miso on the left and sesame oil on the right.

seaweed cabbage salad. Light, refreshing, crunchy, and tasty. It was really delightful, I can have just this for lunch any day.

homemade kimchi.

dont get grossed out, but this is beef tongue. don’t judge.

pork, delicately sliced.

beef tongue action on the grill.

assorted beef. Meat was tender and sweet. really delisher!

more beef, delicious!

Overall, it was quite a pleasant experience. There is a host on mic that gives special shout-outs to every table at 8pm, where everyone “kanpais”, cheers. Really fun without the cheesy factor that I always try to avoid. Meat was good, drinks are always good (for me anyway), and the atmosphere is nice. I highly recommend this place for your celebration, if you are in Taipei of course.

Liv Hambrett

An Australian in Germany

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