My recipes - Keyingredient

BREAKFAST - Waffle Pumpkin Maple Yeast Belgian Waffles

By Aemelia

The night before baking (at least 8 hours ahead), in a large bowl, combine the warm water, 1 tsp of the granulated ...

1/2 cup lukewarm water
1 tsp granulated sugar
2 tsp active dry yeast
7 oz (1/2 can) canned pumpkin puree, at room temperature
1 1/2 cups warm milk
1/4 cup maple syrup (or honey)
1 stick (4 oz) unsalted butter, melted
1 1/2 cups all-purpose flour
1/2 cup whole wheat pastry flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp sea salt
2 large eggs, at room temperature
1 tsp pure maple extract
1 tsp pure vanilla extract
1/4 tsp baking soda

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RICE - Asopao de Camarones

By Aemelia

Pour 1 cup of rice into a bowl and cover with 2 inches of water

Sofrito:
1 cup of short grain rice
6 cubes (or Tbs) of sofrito
1 cup diced tomato
1 1/2 tsp of capers
1/2 cup of tomato sauce
8 pimento stuffed olives
4 cups of clam juice
1 lbs of shrimp, peeled and deveined
1 bunch Cilantro
8 leaves of culantro (if you can’t find add some extra cilantro)
1 head of garlic
2 large onion
1/2 lb. sweet chili peppers
2 large green bell peppers
1/2 cup olives with pimientos
1 sm jar roasted red peppers
1 tbsp. capers
2 tbsp. crushed oregano
1 tbsp. salt
1 tsp. black pepper
1 cup EVOO (extra virgin olive oil)

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COOKIES - Pumpkin Cookies 酥脆地瓜餅乾

By Aemelia

1. 地瓜蒸熟或用微波加熱至熟,趁熱壓成泥備用

蕃薯泥 120g
無塩奶油 55g
糖 55g
蛋黃 1個
低筋麵粉 150g
Baking powder 1/2t
奶粉 1T
碎粒的核桃 40g

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CAKE - Chocolate Chip Cookie Dough Devil's Food Cake Cheesecake

By Aemelia

Cake portion: Preheat oven to 350 degrees

Cake portion:
The cake portion of this recipe is adapted from Rose Levy Beranbaum's Devil's Food Cake. I have reduced the batter quantity to make one 9-inch layer instead of two 9-inch layers.
1 oz. fine quality bittersweet chocolate, chopped evenly
1/4 cup plus 2 tbsp unsweetened dark cocoa powder
1/2 cup hot coffee (can use hot water or decaf coffee if caffeine sensitive)
1 egg
1 egg yolk
2 tbsp sour cream
1 tsp vanilla bean paste or vanilla extract
1 cup plus 2 tbsp all purpose flour
3/4 cup light brown sugar, tightly packed
1/2 tsp baking soda
1/4 tsp salt
8 tbsp (1 US stick) unsalted butter, softened
Cheesecake portion:
This crustless cheesecake uses half of a 3 oz. packet of cook-and-serve vanilla pudding mix. Be sure to add it to your shopping list!
8 tbsp (1 US stick) unsalted butter, softened
1/2 cup sugar
2 8oz. packages cream cheese, softened
2 eggs
1.5 oz. (or 1/4 cup plus 2 tsp) cook and serve vanilla pudding mix
2 tbsp sorghum molasses (not black strap)
2 teaspoons vanilla bean paste or vanilla extract
1 tsp baking powder
Chocolate chip cookie dough:
This recipe is adapted from "The Cupcake Project" blog. It is eggless, so it can safely be eaten in its raw form, but I do recommend refrigeration to maintain freshness.
1 cup all-purpose flour
1/4 tsp. salt
1/3 cup +2 tbsp. light brown sugar, packed
1/4 cup granulated sugar
1/4 cup unsalted butter, melted
1 tsp. vanilla extract
1/3 cup chocolate chips
2 tbsp. whole milk
Light chocolate-molasses buttercream:
Chocolate and molasses are used sparingly in this recipe to create a light tasting frosting that doesn't distract from the other elements of the cake.
1 1/2 cups (24 tablespoons or 3 US sticks) unsalted butter, softened
4 cups powdered sugar
1 tsp vanilla bean paste or vanilla extract
2 tbsp molasses
1 tbsp cocoa powder (I used regular strength, not dark)
1/4 tsp salt

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DESSERT - Sweet Corn Jelly

By Aemelia

(1) Boil 750 ml. water with the mixture of sugar and konnyaku jelly and keep stirring until the konnyaku jelly and ...

15 gm. Konnyaku Jelly
750 ml. Water
100 ml. coconut milk
100 ml. fresh milk
150 gm. castor sugar
1 tin cream style sweet corn

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KUIH - Kuih Talam

By Aemelia

Combine all (B) ingredients and cook over low heat, stirring slowly all the time until it thickens slightly

(A):
100 gm rice flour
30 gm tapioca starch
20 gm green bean flour
300 gm sugar
700 ml pandan juice
1/2 tsp alkaline water
Combine all (A) ingredients and cook over low heat, stirring slowly all the time until it thickens slightly. Pour into a 8 inch round pan or 7 inch square pan. Steam batter for 20 minutes. Batter is cooked when firm to the touch.
(B):
20 gm rice flour
15 gm green bean flour
1/4 tsp salt
300 ml coconut milk (extract from 1 coconut + water)