As the name of the cookies suggest, these are 'no-fail" cookies! Seriously, i like it alot. The texture and taste of these cookies remind me of those sold at Four Leaves Bakery in Singapore. I love the Almond flavor one... ***yumm** *_*
I dipped these cookies in candy chocolate to give it a varied look. In addition, i tried them on a "lollipop" stick style version. Decorated it with icing to make it alive. :D
1 cup butter or margarine
1 Tsp vanilla
Add 1 Tsp Orange flavor
1 tsp baking soda
1 tsp cream of tartar
1 -1/2 cup sifted powdered sugar
3 cups all purpose flour
**Alternative flavor: Almond cookies! ( i like this!)
What I did was add almond essence instead of orange flavor and an additional 1/2 cup of chopped almonds.
For coloring dough: Add a few drop of liquid color. If using paste color, dissolve in tablespoon of warm water before adding to mixture. Add color until you get the shade desired. After color has been blended well into the mixture, add 3 cups all purpose flour.
Taking small amounts of sough, roll out onto floured board and cut out cookies. Lay on greased cookie sheet about 1/2 in apart. Or place it onto Cookie treat pans to give it a fancy lollipop edge. ^_* Bake @ 350F for 10-15 mins.
Do not refrigerate.
Hope you'll like them!!
Persis, thanks for your compliment and here's how I made the bubur cha- cha...
In brief terms: chop 1 sweet potato, 1 yam, 1/2 taro into cubes. Microwave them for 1 min. Add it into boiling water with 1/4 of the coconut milk boiling with the water. When soften, add in brown sugar.
In a separate pot, boil tapioca shred for about 10 mins. Drain water away and add it into the potato mixture.
In more precise terms:::
300 g yam, peeled and diced into 1 cm cubes
300 grams sweet potatoes, peeled and diced into 1 cm cubes
1 1/2 cup coconut milk
1/4 tsp salt
1/2 tsp coconut essence (opt)
2 pandan leaves
4 cups water
1/2 cup sugar ( up to your liking)
-Steam yam and sweet potato for about 15 mins or microwave it until soften
-Mix (1/2) coconut milk, coconut essence, salt and pandan leaves in a pan. Cook until mixture boils.
-Add cooked yam and sweet potato. Cook for about 1 min.
-Add in sugar and the rest of the coconut milk.
-Cook sago ( or ready-made tapioca strips) in 2 cups of boiling water until it becomes transparent. Drain water away
**In Singapore, (with all the help I have in the world) I would make the tapioca pieces from scratch. ::: Stir hot boiling water into tapioca flour. Quickly take it out and place it onto floured board. Cut into strips before placing into boiling water.)**
-It can be served hot or cold.
-If serving cold, chill and serve with some crushed ice.
Let me explain a little more about the ingredients since I didn't do it last time.
-Dry fondant looks like icing sugar, made of candy fondant sugar. This is usually used for candies in hand-rolled cream center, cordials, cast creams.
-Invertase is a yeast derived enzyme that splits sucrose to give glucose and fructose (invert sugar). It helps to increase shelf life and is used in any inversion of sucrose esp liquefied cherry centers, creams, mints, truffles, marshmallow, invert sugar, fondants.
-Invert sugar works similarly to honey.
-Corn syrup discourage discolorization. (like vinegar, cream of tartar, lemon juice)
note: I would reduce the sugar (corn syrup and invert sugar) by 1/2 as its a little sweet)
**these ingredients are pretty hard to find but the result is melt-in-the-mouth fudge that's irressisable**
On page 30 of the Cake bible, Rose gave a very convincing description of why this cake is her fave. "If I had to choose among all my cakes, this one would win first place because it is delicious by itself yet versatile enough to accommodate a wide range of buttercreams. The cake combines the soft texture of white cake with the buttery flavor of yellow cake. Using of yolks instead of whole eggs produce a rich yellow color, fine texture, and delicious flavor. "
With this description, who wouldn't want to check this out!
6 large egg yolks
milk 1 cup ( I used Silk soy milk)
vanilla ( 21/4 t)
sifted cake flour, 3 cups
sugar, 1 1/2 cups ( I used 1 cup)
baking powder, 1T + 1 t
salt, 3/4 t
unsalted butter, 12 T ( must be softened)
1. Preheat oven to 350F
2. In a medium bowl, combine the yolks, 1/4 cup milk and vanilla.
3. In a large mixing bowl, combine the dry ingredients and mix on low speed for 30 sec to blend. Add butter and remaining 3/4 c milk. Mix on low sped until the dry ingredients are moistened. Increase to high speed ( for hand mixers) and beat 1 1/2 min to aerate and develop cake structure. Scrape down the sides. Gradually add the egg mixture in 3 batches, beating 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.
4. Scrape the batter into prepared pans and smooth the surface with spatula. ( pan will be 1/2 full).
5. Bake 25-35 mins. THe cake should shrink from the sides of the pan only after removal from the oven.
Store: 2 days room temperature, 5 days refrigerated, 2 months frozen.
Texture is most perfectly moist the same day as baking.
Complementary adornments: A simple dusting of powdered sugar, buttercream, glaze or fondant.
I really like this cake! And I have to admit that I made a huge mistake by not adding butter! *opps** After putting the pan into the oven, I felt that something was wrong although I could not pin-point what was wrong. It was several minutes later that I realized butter was not added. *embarrassed red face* I rushed to open the oven door to find the cake cooking and rising well. Since the equipments were not washed, I hesitatingly made another batch. Glad I did. *_^ Otherwise, I'd not realize how nice this cake is. ;p
At Wilton cake class 1, lesson 2...something we did
And finally, practicing on the cake...
Wilton Cake decorating class 2: final product that I didn't post up earlier...
Replacing some of the flour with cornstarch tightens the grain and holds the moisture supplied by the eggs and sugar.
Genoise is usually moistened with syrup. However, for this, i did not add syrup. Adapted from The Cake Bible... which is the ultimate cake book I'll ever need. ;p I'm giving step-by step directions so that anyone can bake this easily. It not a straight-forward cake so I'd not recommend this for beginners.
1. clarified beurre moisette, 3 T ( if you do not have clarified butter on hand, you will need to clarify 4T unsalted butter. In a heavy saucepan melt the butter over medium heat. When the butter looks clear, cookuntil the solids drop and begin to brown. Pour through a cheesecloth. However, for convenience sake, I simply put it into the micrwave and set it on high at several intervals until melted)
2. vanilla, 1 t
3. sugar, 1/2 cup
4. sifted cake flour, 1/2 cup
5. cornstarch, 1/2 cup - 1 T
syrup: sugar 1/4 cup + 1 1/2 t, water, 1/2 cup
1. Preheat oven to 350F
2. Warm the beurre noisette until almost hot (110F). Add vanilla and keep warm
3. Heat a pot of hot water. In a mixing bowl, place it in the hot water and heat the eggs and sugar until lukewarm, stirring constantly to prevent curdling.
4. Using the whisk beater, beat the mixture on high speed for 5 mins or triple in volume. ( 10 mins for hand beaters)
5. Sift flour and cornstarch
6. Remove 1 scant cup of egg mixture, and thoroughly whisk into beurre noisette.
7. Sift 1/2 flour mixture over the remaining egg mixture and fold it in gently but rapidly with a large spatula until almost all flour hsa disappeared.
8. Repeat with the remaining flour mixture until the flour has disappeared compltely. Fold in the butter mixture until just incorporated.
9. Pour immediately into prepared pan and bake 25-35 mins. Once cake shrinks slightly from the sides, it is done. Lossen the sides of cake with spatula and unmold at once onto a rack.
This picture shows a frosted genoise classique. I coated it with a mixture of buttercream icing and nondairy fat free whipped cream. ^_*
This cake is dense with a strong banana taste. It should be eaten on its own, without cream or icing i.e. it can't be a birthday cake base because of its heavy texture. ( reminds me a little of 'kueh') I cut it into little pieces to enjoy as I think it taste better taking mini bites.
150 g sugar
140 g melted butter
1 tsp baking powder
1. Sieve flour and baking powder together
2. Cream sugar, bananas for 1 min. until light and fluffy. Add eggs in, beat 2 min and cream until light. Pour in melted butter. Mix well.
3. Fold in sifted flour, mix well and pour into a 8 in cake tin and bake for 80 mins at 356F (180C). Temperature varies.
Open this box......to get:::: --->
1 cup peanut butter ( i eye-balled 8 tablespoons full)
1 cup butter ( 1 stick, used 1/3 fat)
1 T vanilla
1 1/2 cup rice krisp
Powdered sugar ( she said 1 pound but i used appx 10 oz)
Chocolate candy melts, 14 oz
1. Mix peanut butter, butter and vanilla well.
2. Add rice krisp
3. Add powdered sugar slowly. Mix well. Mixture wil resemble crumbs.
4. Roll into balls. It must be really tiny, about 3/4 inch. The smaller the better. Shape it real round, trying to make it all the same size.
5. Microwave chocolate candy melts. I had to do this in batches because the chocolate hardens quickly. Aproximately 4 oz in a bowl. Microwave on high for 30 seconds. Stir. Microwave on high again for 30 seconds. Stir to melt.
6. Dip the balls into the melted chocolate and lay it on foil to dry. OR place it on a rounded bon bon mold to get the rounded shape. Use a paint brush to make the top of chocolate smooth.
7. Place it in the fridge ( or freezer) and within minutes, you're ready to eat your PB balls!
8. Put into paper cups or nicely on a tray. Or in bags as gifts.
Difference from the one previous:
~I added 3 bananas instead of 2 and the flavor and smell came out gorgeous. ( oh my! the smell was heavenly after it came out of the oven!)
~sour cream added, giving it a sublime taste enhancement
~unsalted butter instead of oil or applesauce
~used a round 9in springfoam pan instead of a loaf pan.
~less sugar b/c i used more bananas (very over-ripe)
~added poppy seeds
3 (very ripe) bananas,
sour cream ( 2 T)
vanilla, 1 1/2 t
sifted cake flour, 2 cups
sugar, 1/2 cup
baking soda, 1 t
baking powder, 3/4 t
salt, 1/2 t
unsalted butter ( must be softened), 10 tablespoons
1. Mashed bananas and add sour cream. Mix.
2. Add eggs, lemon zest, vanilla and process briefly to blend
3. Combine dry ingredients in a large bowl and mix on low spd to blend.
4. Add the butter and 1/2 banana mixture. Mix on low spd until dry ingredients are moistened.
5. Increase to medium spd and beat 1 1/2 min to strengthen cake's structure. Scrape down the sides
6. Gradually add the remaining banana mixture in 2 batches, beating 20 seconds after each addition to incorporate the ingredients and develop the structure. Scrape down the sides
7. Scrape batter into prepared pan. (grease, bottom lined with parchment or wax paper, and then grease again and floured)
(at this point, i would sprinkle poppy seeds at the bottom of the tray because when it's used for decorating, the top will be slightly cut and hence, the bottom becomes the top when decorating the cake OR, poppy seeds can be added sparinly into the mixture)
8. Bake 30-40 mins.
9. Let cake cool in the pan on a rack for 5-10 mins. Loosen the sides with a spatula and unmold or remove from the sides of the springfoam pan. Allow the cake to cool completely before frosting or wrapping airtight.
This banana cake is based on a basic butter cake. Banana, which is 75% water, supplies the liquid. Because it also adds sweetness, the sugar is reduced. The reduction of sugar and the addition of fiber from the banana toughens the cake so an extra ounce of butter is added to compensate for this. Baking soda is used to temper the acidity of the banana and the sour cream. The fiber makes it possible to add extra sour cream without weakening the structure. (with 1/2 cup sour cream, the cake will keep 5 days at room temperature).
6 1/2 cups dry fondant (2 pounds, 32 oz)
1 cup evaporated milk
1/2 t salt
2 T invert sugar
1/2 t invertase
2 t corn syrup
1/2 c butter
1 lb dark chocolate or white chocolate
1 t vanilla
1/2 cup marshmallow cream
1 c black or english walnuts
Combine findant, milk, salt, sugar and syrup in a double boiler or heavy saucepan over very low heat. Heat to 175-180 degrees, stirring occasionally. Remove from heat, add butter and baking chocolate. Mix until completely blended. Add vanilla, marshmallow cream, and nuts. Mix together well; spread in buttered 9 x 13 inch pan. When cooled, cut into squares.
Place the white chocolate into a plastic bottle (used for candy making).
Melt it in microwave or place bottle in warm water.
Squeeze it out into the mold. Refrigerate it for a several minutes.
Paint it with gel or coat with lustered sugar (opt.)
Place in cute paper cups.
1. peanut butter and cracker sandwich
2. Large or small pretzels
3. Spanish peanut clusters
4. Raisin clusters
*Put into candy cups to keep small sizes.
Peanut butter and cracker sandwich:
Spanish peanut clusters:
1. Melt white chocolate candy melts in glass bowl.
2. Add peppermint crunch to melted chocolate
3. Spread a THIN layer on a cookie sheet.
4. Put in freezer
5. Break into serving size pieces
1. Do not use the regular white chocolate- has to be for candy coating type
2. Thin layer, about 1 cm- b/c thin taste better than thick
3. It's better to put it in the freezer than regfrigerator because it gives a shiny luster.
4. Add less crunch. The 'syrupy' mixture has to have a 'runny' texture that can be poured onto the tray.
Variations: - Can use almonds, flavoring, color to marble- two color swirl.
4 T olive oil, plus more for baking dish
4 fennel bulbs, cut horizontally into 1/3 inch thick slices, fronds reserved
salt and freshly ground pepper
1/3 cup freshly shredded parmesan cheese
Preheat the oven to 375F. Lightly oil a 13 x 9 x 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the parmesan cheese. Drizzle with the oil. Bake until the fennel is fork-tender and golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 Tablespoons, then sprinkle over the roasted fennel and serve.
** If you like a cake-like texture, read the modifications below.
** The ingredients are in grams or ounces because I got this recipe from a chef who mass-makes them. I don't want to make 50 banana breads... *wink* ( its nice to be in the dietetics field...we need to know all these measurements/conversion by memory...^_* )
----dry ingredients -----
pastry flour, 210g ( i used whole wheat)
sugar, 3 oz ( i used brown sugar)
baking powder, 0.4 oz
salt, .7 tsp
chopped walnuts, 2 oz
(my own addition: chocolate chips!, vanilla extract, 1T )
--- wet ingredients------
Eggs, 2 ( 1 egg = 2 oz)
Ripe banana, 200g = 2 bananas
canola oil, 2.4 oz
using the Muffin method:
1. sift dry ingredients together
2.combine all liquid ingredients, including oil
3. add the liquids to the dry ingredients and mix until flour is moistened. The batter will look lumpy. Do not overmix4.
Pan and bake immediately.
The dry and liquid mixture may be prepared in advance. But once the mixtures are combined, the batter should be baked without delay, or loss of volume may result.
Bake 375, about 45 mins (depends on the size of your tray)
For a more delicate, cake-like product, make the following adjustments :::
Fat: Increase to 40% : Use shortening and/or butter, not oil
Sugar: Increase to 60%
Flour: Use cake flour
Mixing: Mix by creaming method
Note: There are 2 kinds of Creaming method >>>>>>>
1. Creaming method:::Procedure for biscuits:::
1.Combine fat, sugar and salt ( and milk powder, if used) in the bowl and mix using a mixer.
2. Blend to a smooth paste.
3. Add the eggs and blend thoroughly.
4. Add water or milk (liquid) and mix in
5. Sift together the flour and baking powder. Add to the bowl and mix to a smooth dough.
2. Creaming Method :::Procedure for muffins, loaves and coffee cakes
1. Combine the fat, sugar, salt, spices and milk powder ( if used) in the bowl of a mixer fitted with the paddle attachment.
2. Cream the ingredients together until light.
3. Add the eggs in two or three stages. Cream well after each addition before adding more eggs.
4. Add the liquid ingredient and stir lightly.
5. Sift together the flour and baking powder. Add and mix until just smooth.
It's been a long time since I tried making chee cheong fun. I think i learnt it from Jialei class years ago. Will have to try and make it sometime...*cheeky grin*
** BTW, STOMP is part of ST (Straits TImes i.e Singapore's National Newspaper). I just joined their Foodie Club! It's cool to hear comments from everyone about anything under the sun...topics range from, " Best chocolate muffin' to 'Best Tim sum restaurant', etc. And, they have various recipes posted with sources coming from Singapore Naitonal Library books! *cool deal** They also have different sections under "Let's talk". It's interesting to see what fellow Singaporeans think about certain issues. There's the "Love boat" section where lovey stuff or issues are brought up. There's also 'The Tai Tai Room' for the older rich aunties to talk about their stuff. LOL *check it out...its cool** :D
Bagged or pressed cookies are made from soft doughs. The dough has to be soft enough to be forced through a pastry bag, but stiff enough to hold its shape.
Peanut butter Spritz cookies:
1/2 cup solid vegetable shortening
1/2 c creamy peanut butter
1/4 cup granulated sugar
1/2 cup packed brown sugar
1/2 tsp vanilla extract
1 1/2 cups all purpose flour
-Preheat oven at 375F
-Cream shortening and peanut butter together.
-Gradually add egg, beating until smooth
-Stir in flour
-Place into Cookie Master Plus. Using desired disk, press shapes onto ungreased cookie sheet. To decorate, add peanut butter chip in the middle. Bake 6-8 mins or until lightly browned around the edges. Makes 3-4 dozen
1 1/2 cups butter, softened
1 cup granulated sugar
2 T milk
1 t vanilla extract
1/2 tsp almond flavoring
3 1/2 c all purpose flour
1 t baking powder
handful finely chopped almonds
- Directions: same as above. To decorate, add a chocolate chip in the middle.
Chocolate spritz cookies
Same as above. Add 3/4 c cocoa powder. Add brown sugar instead of white. Decorate by adding rainbow sprinkles.
For the cake, I used the" flourless chocolate cake" recipe that was posted earlier.
Here's the recipe for the chocolate buttercream icing.
Yields 3 cups.
1/2 cups solid vegetable shortening
1/2 cup butter or margarine
1 t clear vanilla extract
4 cups sifted confectioner's sugar
3-4 T milk
3/4 cups cocoa or 3 1oz unsweetened chocolate squares (melted)
1. Cream butter and shortening with mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. Add in cocoa powder. When all sugar has been mixed, icing will appear dry. Add milk and mix until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
note: the words "happy thanksgiivng" was written using edible black ink!
Tips: 12 for base and 104 or 97 for petal.
Base: Hold bag at 90 angle with tip 12 and slightly above the center of the nail. Squeese with heavy pressure. Ease pressure as you raise tip up, narrowing base to a pyramid shape. (base should be 1 1/2 times the length of the opening of tip 97 or 104.)
Center: Hold bag at 45 angle and with wide end of tip 104, follow top of base and narrow and angled in slightly. Do 3 things simultaneously: squeese, pull tip up and away from top, stretching icing into a ribbon as you spin the nail to the end of the finger. Relax pressure as you bring ribbon of icing around the top, overlapping the point which you start.
Top row petals: Touch wide end of tip to mid-point of base, narrow and straight up. Spin nail and move tip up and back to midpoint of base forming first petal of rose ( yes, you did one petal!) Start again, slightly behind end of each petal and squeese out second petal. Repeat for third petal. Rotate the nail 1/2 turn for each petal.
Middle row petals: Touch wide end of tip slightly below the center of petal in top row. Angle narrow end of tip out slightly more. Squeese bag and spin nail moving tip up, then down to form first petal. Repeat- do 5 petals.
Bottom row petals: Same as above but do 7 petals.
****As the rows increase, the bag should be angled even more.
***Spin the nail as the arch is being made.
***Wide angle of the tip should be at the bottom.
Tips 104, 1
Move tip 104 out to the edge of the nail to form first covered petal. Wide angled tip is inside. Spin nail, letting the spin of nail form petal. Relax pressure as you move back to starting point. Stop. Lift away. Repeat for second petal. Thse two yellow petal should cover half of the nail.
Add a single ruffled petal using a gentle back and forth motion to create a ruffled effect.
Add 2 shorter curved petals on top of first 2 curved petals.
Add Tip 1 teardrop shapped loop center. Dry in medium flower formers.
Tips: 104, 5 or 233 (gives the wavy look)
Position tip 104 almost parallel to the nail. Wide end out would form a flatter petal while narrow end out would form a raised petal. Squeese bag with even pressure. Repeat for a total of 12 petals. Add tip 5 or 233 to the center dot. For the textured look of the daisy center, dampen finger in crushed cake sparkles, then press on center. Dry in medium flower formers.
Tios: 104, 3,1
Using steady pressure, move tip 104 to edge of nail. Spin nail to the end of the finger, letting the spin of the nail form the petal. Relax pressure, move tip back to starting point. Stop, lift tip away. Repeat for 5 more petals. Edges should be cupped slightly. Pinch using fingers dipped in cornstarch or icing sugar.
Center: Pipe tip 3 dot in the center of the flower. Then move in circular motion, pipping an open coil flower center, making sure the base of the coil is narrower than the top, like a tornado shape. Stop, lift away. When turning nail, add tip 1 zigzag trim to top edge of coil. Dry in medium flower former.
Color-Flow: This is a class work that practices the technique of Filling in.
Firstly, outline the bird with full strength color flow icing followed by filling in with the blue icing.
Recipe for Color flow icing:
1/4 cups water,
4 cups sifted confectioner's sugar,
2 T Wilton color flow mix.
Blend all ingredients on low speed for 5 mins.
*Color flow "crusts" easily so keep it covered with a damp cloth while using.
*This recipe makes 2 cups + 2 T full strength icing.
*To soften icing or thin icing for filling in,add 1/2 t water per 1/4 c icing.
*Color flow is ready for filling in outlines when a small amount dropped back into the mixture takes a count of 10 to disappear.
*Stir in colors as desired.
*Dried color flow fade slightly when exposed to bright sunligh so keep theme covered until cake is ready to assemble.
It was supposed tobe called "Nutty Cheese Cake" but when I told Clay that it has nuts and white chocolate, he said, " nuts over white chocolate" LOL. Well, it's another cakey recipe that needs some modification. I think its a little dry and not as moist as I expected.
Self-raising four 120g
cheese 80g, grated
Almonds and walnuts, 80g
choco rice, 80g
soda powder, 1/2 tsp
1. Sift self-raising flour and soda together
2. Cream butter and sugar till light. Add in eg and continue to beat until even.Remove mixer.
3. Fold in (1), almonds, walnuts, choco rice and mix well. Lastly, add in grated cheese and mix well. Pour into baking cup. Bake for 20 mins at 180C.
***Here's a nice story that someone emailed me during this Thanksgiving period.***
Again,Checked through Snopes.It's true.
If you read the front page story of the SF Chronicle, you would have read about a female humpback whale who had become entangled in a spider web of crab traps and lines. She was weighted down by hundreds of pounds of traps that caused her to struggle to stay afloat. She also had hundreds of yards of line rope wrapped around her body, her tail, her torso, a line tugging in her mouth.
A fisherman spotted her just east of the Farralone Islands (outside the Golden Gate ) and radioed an environmental group for help. Within a few hours, the rescue team arrived and determined that she was so bad off, the only way to save her was to dive in and untangle her ... a very dangerous proposition. One slap of the tail could kill a rescuer. They worked for hours with curved knives and eventually freed her.
When she was free, the divers say she swam in what seemed like joyous circles. She then came back to each and every diver, one at a time, and nudged them, pushed gently around --- she thanked them. Some said it was the most incredibly beautiful experience of their lives.
The guy who cut the rope out of her mouth says her eye was following him the whole time, and he will never be the same.
May you, and all those you love, be so blessed and fortunate ... to be surrounded by people who will help you get untangled from the things that are binding you.
And, may you always know the joy of giving and receiving gratitude. I pass this on to you, in the same spirit.
I've been wanting to make strawberry muffins but strawberries were not in season. However, strawberries were on sale and plentiful last week so here they are!
Enjoy, peace, love, and God bless! *_^
Can you imagine eating all the food you want in the world, and never have to worry about putting on weight? In fact, if you don't gorge down as much food as possible, you'll die...
This is what happens to Cystic Fibrosisis patients. CF is a multisystem progressive dz characterized by exocrine pancreatic insufficiency, chronic lung dz, excessive loss of sweat electrolytes, and malnutrition.
It a rare genetic disease that affects 32,000 kids in the whole USA.
Today, I saw 8 kids with that rare disorder. It is alarming to see the struggle they face. Bribes and all kinds of tactics have to be used to help them put on weight. One patient adds olive oil to everything she eats. MCT oil and milk has to be given through the G tube to another pt because he is not able to consume enough nutrients orally. In fact, the G tube has been there for 17 years since the day he was born and finally, he heard the good news today- it will be removed! Another pt has to use bolus and tube feedings to help her eat. They'd have to cough up phlegm early in the morning when they wake up.....enzymes and vit k supplement is a mealy regime otherwise the nutrients will not be absorbed...etc...the list goes on and on.
It’s kind of hard for ‘normal’ people to understand the struggles they go through but it is a BIG challenge.
I feel for these patients.
At such a young age, they'd have to go to the doctor every 3 months for the rest of their lives. Their life-span is only 37 years (although they told me that a 60 y/o pt is still living…)
At such a young age where they should be playing Barbie dolls or running in the parks, they’d have to be confined to their limited breathing activates and feeding themselves milk through tubes.
One major question these young kids ask is, "WHY ME??"
There are many WHYS?? in this world.
I do not know why certain things happen
Even if i do, sometimes they do not make sense.
Even if they do make sense, I might have my questions.
Even if I have the answers to my questions,
I might not be fully satisfied with the answers.
I will have to be contended.
God promised in the bible that He does not allow us to bear more than we can. And everything happens for a reason. We might now know why but God is working out His plan in our lives. We have to be patient and seek His will. It might be the fiery furnace that we are going through that will polish us to be precious gems.
Joseph is a good example of someone who had many "whys." Hated by his brothers, thrown into a pit, sold as a slave to a faraway land, thrown into prison for a crime he never committed, then forgotten by someone you helped...Yet through all that, Joseph remained faithful and God helped him rise to the position of Prime Minister and used him to preserve Egypt and the surrounding famine-struck countries, and at the same time be a true witness to Pharaoh ( Gen 41: 38-39). Joseph must have known the gem-of-a-promise in Romans 8:28- 'All things work together for the good of those that love the Lord.' In other words, all our sufferings and sorrows, all our temptations and trials, all our sadness and grieves, all our persecutions and hardships - in short, all things work together for our good. All experiences and circumstances are God's workmen where good is brought to us. We will only have and know ALL the answers when Jesus comes again….
These CF patients reminded me of this little thought today.
So much for my little thought…
Here’s the banana-walnut- chocolate chip cake that I baked today. The bananas were getting too ripe and the only way to salvage them would be to cook it! ( I never eat over-ripe bananas b/c I’ll puke.:X Seriously, I vomitted when i ate bananas with black spots on them >_< )
I like this moist cake with a rich taste of bananas + healthy!
The reason why it’s called Cordon Rose Banana cake is because I got this recipe from the Cake Bible. However, as usual, I modified the recipe a little. * wink**
2 large ripe bananas
2 large eggs
Vanilla, 1 T
Sifted cake flour, 2 cups
Brown sugar, ½ cup
Baking soda, 1 t
Baking powder, ¾ t
Salt, ½ t
Oil 5 T
Applesauce, 1 cup
½ Cups mini chocolate chips
Preheat the oven to 350F
Mash the bananas and add the vanilla. Whisk the egg and add into the wet mixture.
Combine the dry ingredients and mix together.
Add the wet ingredients into the dry ingredients in 2 batches, beating for 20 seconds after each addition.
Remember to scrape down the sides.
Scrape the batter into the prepared pan.
Bake for 30-40 mins.
Store: 2 days in airtight container, 5 days refrigerator and 2 months frozen.
note: never bake them in muffin cups- they come out hard!
10 Tablespoon unsalted butter, softened
1 ¼ cup sugar
3 large eggs
1 large egg yolk
1 tablespoon pure vanilla extract
5 Tablespoon unsweetened cocoa powder
1 cup all purpose flour
1 1/2 cup pecan pieces
1. Preheat oven to 400 F. Grease a 9 x 13 inch baking tray and line the bottom with parchment paper
2. Cream the butter and sugar together until fluffy, 2-3 mins. Add the eggs and egg yolk one at a time and beat until smooth, scraping down the sides of the bowl after each addition. Add the vanilla, salt and cocoa powder and mix well. Beat in the flour until well combined. Stir in the nuts
3. Scrape the batter into the prepared pan and smooth the top with a spatula. Bake for 10 mins.
* For fudgy brownies, remove the pan from the oven and tap it on the counter to make the rising brownies collapse. Return the pan to the oven and bake until firm to touch)
* For cakier brownies, bake 18-20 mins without interruption.
*I added xxxxtra chocolate chips. ::::D
What is 1/2 hour to you? Nothing if you're waitng for the muffins to bake, right? To someone who is dying, half an hour might be all the time you have to make an impact in their lives before their destiny is sealed forever. Today, a patient died - 1/2 hr after we assessed him. A quick lunch and when we came back, he was gone. It's SO sad :(
I nearly cried. My heart was so heavy. I can't believe that he passed away just like that. A thought that came through my mind was,
"Be humble and treat everyone special. Focus on them for that brief moment for it might be the last you ever see them."
Anyways, to lighten up, I baked muffins (again! lol). This time, it's a totally different recipe from the one before. This has soy yogurt, maple syrup, matcha, brown sugar, white chocolate...etc. So i guess you can say its cholesterol and lactose-free lemon & green tea soy muffins.
Comments: Friends who ate the wild blueberry muffin and lemon green tea muffin said that the difference between both is distinct. The former is like a snack muffin while the latter is like a breakfast muffin. The reason is because the latter is sweeter. She went on to say that these muffins taste like pancakes with maple syrup!
A large muffin pan makes 12.
1 1/3 cup unbleached white flour
1/3 cup soy flour
1/3 cup sugar
1 tbsp. loose green tea, matcha
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup lemon flavored soy yogurt
4 tbsp. vegetable oil
1 cup applesauce
dash of Cinnamon sugar
2 egg whites
1/4 C white chocolate
Mix the dry ingredints ( except cinnamon sugar) and wet ingredients seperately.Beat egg whites until fluffy. Add in all the wet ingredients. Then mix together until just combined. Spoon mixture into muffin trays.Sprinkle cinnamon sugar on top of muffins. Bake at 400F for 20 mins until top is brown.
The method used to make this recipe is very different from the ones I've made so far. Chef Roland introduced this light and airy muffin that's not heavy. I like it. Here, eggs whites are whipped and then folded into the batter to make muffins extra-light, and buttermilk* gives them a little tang. Wild blueberries** make them nice and juicy, giving a high antioxidant punch. Cinnamon sugar sprinkled on top midway through baking gives the crust extra crunch. Baking these at 400 F allows the high heat to caramelize the tops while baking the muffins quickly so they aren't dry inside.
*Buttermilk can be substittuted by mixing 2 t lemon juice with 1/2 C +2 T milk (i used soy) and letting it stand at room tenp for 15 mins.
**Wild blueberries contain a lot more antioxidants than cultivated bluberries. Cultivated blueberries are the regular ones you get a grocery stores.
feature: WILD BLUEBERRIES : ANTHOCYANINS
- Work of eyes is improved= It has been said to improve vision function. (eye strain, haze of eyes, irritation of eyes). Improvement in the eyesight at night, view expansion, cataract prevention and glaucoma prevention.
- Protection of thin blood vessel = prevention of brain bruising
- anti-oxidant = # 1 antioxidant, way above strawberries, cherries..lol
- improvement of circulatory organ system function :Thrombosis
1 cup all-purpose flour
1 tsp baking powder
1 large egg yolk
1/2 T pure vanilla extract
4 T unsalted butter, softened
1/2 cup sugar
2 large egg whites
1 1/2 wild blueberries
1/2 c chocolate chips
1/2 cup pecan pieces, coarsely chopped
2 T cinnamon sugar
1. Preheat the oven to 400 degrees.
2. Place th flour, baking powder and salt in a medium bowl and whisk to combine.Place th buttermilk, egg yolk and vanilla in another medium bowl and whisk to combine.
3.Place the butter and 6 T sugar and cream on medium-high speed until fluffly, about 3 mins. With the mixer on low speed, slowly pour in 1/2 of buttermilk mixture and mix until combine, scaping down the sides of the bowl once or twice as necessary. Stir in 1/4 of flour mixture until just combined. Repeat three more times with the remaining buttermilk and flour mixtures.
4. Place the egg whites in a clean bowl of the electric mixer and whip on high speed until just about to hold soft peaks. With the mixer still on high, slowly pour in the remaning 2 T sugar in slow steady stream. Whip until the whites hold stiff peaks.
5. Fold the blueberries, nuts, chocolate chips into the batter. Gently fold the egg whites into the batter. Be careful not to deflat them. Divide the batter among the muffins tins and bake 5 mins. Sprinkle the tops with cinnamon sugar and bake until toothpick inserted into the center cones out dry.
HAPPY birthday, Tom & Reed. =) For their surprise birthday party, I made Gado gado salad and cream puffs.
I have been wanting to make the famed chef Roland Mesnier (White house executive pastry chef) cream puffs for the longest time and FINALLY today was the day I venture to make it. I can't say for sure if I followed all his directions word for word but I tried the best I could. ><>For the puffs:(x2)
1 cup whole or 2 percent milk
1 stick unsalted butter
1 cup + ½ T all purpose flour
4 large eggs
1 large egg yolk
Preheat oven to 425
Combine milk, butter, and salt in a large saucepan and bring to a boil over medium heat
Remove pan from heat and quickly stir in the flour all at once, using a wooden spatula. When the flour is dissolved and the mixture is smooth, return the pan to the heat and cook, stirring constantly for 1 min. The mixture will be quite thick, the consistency of dry mashed potatoes
Beat in the eggs a little at a time.
¾ cup + 2 T sugar
½ cup +2 T cornstarch
5 large eggs OR 8 large egg yolks
1 qt milk (4 cups)
1 T pure vanilla extract
4 T unsalted butter
Whisk sugar cornstarch in a bowl.
Whish in the eggs or egg yolks
Bring milk to a boil. Slowly dribble ½ c of e hot milk into egg mixture, whisking constantly. Dribble another half o the milk into the egg mixture, again whisking constantly.
Return the mixture to the heat and bring to a boil, stirring constantly.
when mixture thickens and comes to a boil, remove from heat.
Stir in the butter, salt and vanilla. Mix until the butter is melted and completely blended in.
Allow to cool completely
For filling pasteries, whip chilled pastry cream until smooth before using.
This is something I made last week but didn't get a chance to post it up. I found this recipe from a tofu recipe book and felt impressed to give it a try. I am so happy Dr. Tamesis, my fave eye doctor tried it! He has never tried cupcakes made of tofu and was all out to try it. Many who tried liked it. Ok, let me redefine. The "healthy" people liked it the way it is and were surprised at the taste/texture. The "not-so-healthy" people like it a little more moist, i.e i should add some oil or applesauce to give it a better texture. Here's the recipe..
Ingredients: 2c flour, 1 tsp b.p, 1/2 tsp salt, 2/3 c tofu (silken), 1/2 c peanut butter ( almond/soy nut butter), 4T soy milk, 1 tsp vanilla, 1/2 c peanut butter/ chocolate chips, 1 egg white, 1 c maple syrup
Directions: Preheat oven 350. Blend tofu, maple syrup, peanut butter, soy milk, vanilla till smooth. Pour into dry ingredients. Stir in chips. Bake for 20 mins.
I also baked Carrot muffins. This recipe is from the famous White House chef's book, "Dessert university" ( I highly recommend this book if you're serious abt baking ;p). I modified it a little by adding applesauce to replace half of the oil, brown sugar/maple syrup instead of white and WW flour instead of white. And oh, I used carrot/squash/cucumber pulp instead of shredded pieces.Do note that it is important to whip the eggs, oil, applesauce and sugar together until they are completely emulsified, resembling a runny mayonnaise. The mixing results in a fine crumb and a delicate texture that you won't get by simply stirring all of the ingredients together. If you have time, let the finished batter stand at room temperature for 1 hr before baking; this will yield the finest crumb.
1 cup flour
1 tsp baking soda
1/2 tsp cinnamon
2 large eggs
1/3 c oil
1 tsp vanilla extract
1/2 c b sugar
1/4 c maple syrup
8 oz carrot/squash/cucumber
1/2 c pecans, chopped
(opt: cream cheese frosting)
1.Preheat oven to 350
2. Combine flour, bs, cinnamon in a bowl
3. Beat eggs, add oil, vanilla, sugar in a large bowl and whisk on high speed for 5 mins. Stir in pecans and carrots
4.Divide batter among muffin cups
5. Bake for 15-20 mins
Daryl recommended this ultimate chocolate cake fr. Food Network that is rich and velvety. It is a mix between fudge and cake that gives it a soft yet dense touch. YUM! :D I used Ghiradelli chocolate fresh from the factory that made it even more yum yum. ;p
Ingredients:1 pound semisweet chocolate, coarsely chopped 1/2 pound (2 sticks) unsalted butter, cut into 1/2-inch cubes, plus 1/2 tablespoon 1/4 cup Kahlua 8 large eggs 1/4 cup sugar 1 teaspoon vanilla 1/2 teaspoon salt Confectioners' sugar or cocoa powder, for garnish Fresh raspberries, for garnish
Preheat oven to 325 degrees F.
Using 1/2 tablespoon butter grease a 9-inch springform pan and line bottom with a parchment round. Cover pan underneath and along sides with foil and set in a roasting pan. Bring a medium saucepan of water to boil.
Combine the chocolate, butter, and Kahlua in a metal bowl set over simmering water or in the top of a double boiler. Melt the mixture, stirring constantly, until smooth and creamy, about 5 minutes; reserve.
Meanwhile combine eggs, sugar, vanilla, and salt in a large bowl and whisk with an electric mixer until frothy and almost doubled in volume, about 5 to 10 minutes. Fold 1/3 of egg mixture into chocolate mixture using a rubber spatula. Repeat this process 2 more times – until all of egg mixture has been folded into chocolate mixture.
Pour batter into prepared springform pan and place in the roasting pan. Pour enough boiling water into the roasting pan to come about halfway up the sides. Bake until cake has risen slightly and edges are just beginning to set, about 40 to 45 minutes. Remove cake from roasting pan and cool on wire rack to room temperature. Remove foil, cover, and refrigerate overnight.
Remove cake from refrigerator about 30 minutes before serving. Remove springform pan sides, invert cake onto a large plate, and peel away parchment paper from bottom. Reinvert cake on another large plate or serving platter and garnish with confectioners' sugar or cocoa powder immediately before serving.