Showing posts from April, 2014

Aren Sugar Butter Cake

This is an ordinary butter cake that is made extraordinary by switching white sugar with aren sugar. It creates certain aroma, a bit similar to caramel. Hmmm, luscious. And from what I know, natural made sugar like aren sugar is healthier than white refined sugar (CMIIW).

This recipe is adapted from here.

Aren Sugar Butter Cake
By Cokelatia

120 grams butter/margarine
150-200 grams aren sugar, shredded
2 eggs
200 grams cake flour
1 tsp baking powder
a pinch of salt
150 ml milk
almond slices for topping (optional)

Preheat oven to 180 celsius.
Butter a square cake pan. I used a 24 x 24 cm pan, but a 22 x 22 cm pan would result in a nice taller cake.
Combine flour, baking powder and salt together. Set aside.
Mix butter/margarine with shredded aren sugar until pale and fluffy.
Add eggs, continue mixing until very pale and thick.
Gradually add flour mixture and milk alternately, stir after each addition.
Pour into prepared pan, sprinkle with almond slices.
Bake until g…

Crumbly Dessert

One day I had leftover banana cake and I converted it into dessert. Here's how: crumble the cake and spread them on a cookie sheet. Make additional crumbs by mixing some flour, sugar and butter together (no measure here, as long as the mixture resemble crumbs, you're good to go) and sprinkle them on top of the cake crumbs. Then bake until crisp. Quick and easy, right?

Now, the most important part: serve them with ice cream. Enjoy!

Lemon Meringue Pie (Different Recipe)

Remember this and its not-supposedly-runny lemon custard? I tried different recipe this time, which resulted in beautiful, thick custard. I was so happy!

The custard looked so right and tempting we couldn't resist the urge to do some custard-tasting, right from the sauce pan. A considerable amount of custard didn't make it to the pie crust, that's for sure.

Look at that mountain high meringue! This recipe calls for more egg yolks so there were more egg whites for the meringue. I didn't even use all the meringue because i thought it would be too much. Then I tried to make pavlova from the rest of the meringue (but failed).
But you know, oddly enough, I kind of missed the last version of the pie. The custard might have been runny, the meringue was thin and sunk when it cooled down, but after stored overnight in the fridge it turned out just right. The custard and the meringue kind of melted together on my plate, created a perfect blend of taste, sour and sweet. 
On the …

Super Mini Quiche

Prepare baked pie crust shaped into mini cups
Add caramelized onion (Oops, one of the cups is missing. I believe a toddler is responsible for that)
Add a dollop of cream soup made of homemade ricotta
Top with generous amount of shredded cheese (as generous as it can fit into those tiny cups)
Then bake until done!
Cute little savory delights with a hint of sweetness from caramelized onion. Nom-nom!
P.S. I'm bringing these little babies to work today in my snack box, thinking I would share them with my work partner. But I think I change my mind. That's how delicious they are!

Eggless Mocaf Cookies

Heart Shape Cookies As Requested By Little Cookie Monster
Since I bought a bag of mocaf (modified cassava flour) I've been doing some experiment with it. I put it on fritter batter, cake batter, and cookie dough to see what difference it makes. This time I used mocaf to make our favorite cornflakes cookies. I was not sure about how it would turn out so I made a very small batch. Because it would be unpractical to divide an egg yolk by two I used a tablespoon of water instead.
Surprisingly, the cookies are great. They're not as crunchy as the ones with regular flour. They have different texture but as good. Oh, and they COULD be gluten free cookies IF you substitute the cornflakes with gluten free ingredients. Chopped nuts, maybe? 
Eggless Mocaf Cookies
Ingredients: 100 grams butter/margarine 35 grams sugar (I used palm sugar, but white sugar would do) 1 tbsp water 100 grams mocaf 50 grams crushed cornflakes (or nuts, chocolate chips, raisins, anything you could think of)


Polenta Pancakes
What represents Sunday morning better than pancakes? Well, beside banana cakes. Pancakes are easy to make and modify. From one basic recipe you could create many variations by changing some ingredients. And I am not yet talking about the toppings. So many possibilities!
At home we usually eat pancakes plainly without toppings. So I experiment with the batter. Like adding sliced banana or chocolate-chips into the batter. Sometimes I substitute some of the flour with whole meal for making whole wheat pancakes, or with polenta to add a bit crunchy sensation on the texture. You could even make gluten free pancakes using mocaf (modified cassava flour) instead of regular flour. Mocaf pancakes have a nice chewy texture.
Chocolate Mocaf Pancakes
Pancakes - Basic Recipe
Ingredients: 1 cup flour 1 tsp baking powder 1 tbsp sugar 1/2 tsp salt 1 egg 150 - 200 ml milk (more milk will result in softer but thinner pancakes) 30-40 ml oil or melted butter a little oil or butter for pan