Aemelia's profile page
Recipes
CAKE - Devils Food Chocolate Cake
By Aemelia
CAKE: Preheat oven at 170C
- CAKE:
- 1 cup all purpose flour
- 1/4 cup cocoa powder (i used cocoa berry)
- 3/4 tsp bicarbonate soda
- 1/4 tsp salt (i used 1/2 tsp)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (i used light brown sugar)
- 65 gram butter ( i used unsalted butter)
- 1 large egg - size A
- 1 tsp vanilla extract
- 1/4 cup buttermilk (i used fresh milk and added distilled vinegar)
- 1/2 cup warm water
- Cream Cheese Frosting:
- 250 g cream cheese (room temp)
- 125 g butter (room temp)
- 1 cup icing sugar - sifted
- 1 tsp vanilla extract
- juice of a squeezed slice of lemon, to rid the cheese taste
- Chocolate Ganache:
- 200 ml double cream with at least 30% fat content (i used Millac - 38% fat)
- 250 g dark chocolate, chopped finely (i used valrhona - 70%)
- a pinch of salt
COOKIES - Faux-Reos Cookies
By Aemelia
Preheat oven to 325 degrees
- Cookie:
- 1 cup + 2 tablespoons (7 and 7/8 oz) granulated sugar, plus 2 to 3 tablespoons for coating cookies
- 3/4 cup (1-1/2 sticks, or 6 oz) unsalted butter
- 1 tsp salt
- 1 tsp espresso powder
- 1 large egg
- 1 Tb water
- 1 tsp vanilla extract
- 1-1/2 cups all purpose flour
- 3/4 cup black cocoa (Hershey’s dark cocoa, plus 2 to 3 tablespoons for coating cookies)
- Filling:
- 1 tsp + heaping 1/4 tsp unflavored gelatin
- 2 Tb (1 oz) cold water
- 1/2 cup vegetable shortening
- 1 tsp vanilla extract
- 2-1/2 cups confectioners sugar
KUIH - Tapioca Cake
By Aemelia
08.09.2012 Good, stay for 2 days
- (A)
- 1 1/2 pound of tapioca/cassava (ubi kayu) - Peel and cut into chunks
- 2 pandan/screwpine leaves
- some salt
- (B)Topping
- 1 1/2 cup of fresh grated coconuts
- 1/4 cup of palm sugar or brown sugar (more if you want it sweeter)
- 1/4 of water
- 1 tbsp of cornstarch + 1 tbsp of water.
SNACKS - Sweet Potato Balls
By Aemelia
1. Bake the sweet potatoes until cooked through
- 1 1/4 pounds sweet potatoes
- 1/3 cup sugar
- 1 teaspoon salt
- 2 cups potato starch
- 2 tablespoons all-purpose flour (Any gluten-free flour can also be used.)
- 2 teaspoons baking soda
- Room temperature water
COOKIES - Coconut Tuiles 椰香瓦片
By Aemelia
1. 鍋中放入蛋、糖及鹽,用打蛋器或筷子拌至糖溶化
- 椰子粉 125g
- 糖 70g
- 蛋 2個(蛋液重約100g)
- 無鹽奶油 25g
- 鹽 1g(約1/4t再少一點)
- 香草粉或香草精 1t(不加也可以)
- 黑芝麻 1/2T
SNACKS - Kuih Keria (Sweet Potato Doughnuts)
By Aemelia
Boil the sweet potatoes until soft and cool completely
- 2 Medium Size Sweet Potato (about 500 g),skinned
- 100 g All Purpose Flour, sifted
- 30 g Glutinous Rice Flour, sifted
- 1/2 tsp Sea Salt
- Sugar for topping
- Oil for deep-frying
- Extra All Purpose Flour for dusting
DIP - Pantry Tomato & Cranberry Relish
By Aemelia
(1) Fill a food processor with garlic, ginger and some canned chopped tomatoes – see Note 1
- 6 – 8 garlic cloves (depending on the size & your preference), roughly chopped
- 5 about 5 cm (2 inches) piece of ginger, peeled & roughly chopped
- 2 x 400g/14 ounces canned chopped tomatoes
- 310 ml/10.4 fluid ounces (1.25 cups) clear vinegar
- 350 g/ 12 ounces soft brown sugar
- 2 tbsps dried cranberries (aka craisins) – original recipe calls for raisins (aka sultanas)
- 2 tsps salt
- chilli powder (optional) – which I have omitted
CAKE - Sour Cream Coffee Cake with Brown Butter Glaze
By Aemelia
Preheat the oven to 350 degrees F
- streusel
- 1/2 cup packed light brown sugar
- 1/2 cup cake flour
- 2 teaspoons cinnamon
- 1 teaspoon unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/4 cup cold unsalted butter, cut into pieces
- cake
- 3 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened to room temperature
- 1 1/2 cups sugr
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 1/4 cups sour cream
- brown butter glaze
- 3 tablespoons unsalted butter
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 1 tablespoon milk, if needed
- pinch of salt
Peanut Butter Cookies
By Aemelia
This is a soft, melt in your mouth cookies
- (A) Sifted and mix well.
- 250 g Plain flour
- 80 g Icing sugar
- Pinch of salt
- (B)
- 350 g Peanut butter (I used Skipper's Crunchy Peanut Butter)
- (C)
- 40-45 ml Peanut Oil - Preferable, as it gives better aroma (I used Olive oil instead, just don't want to spend a bottle just for 40ml)
BROWNIE - Cappuccino Brownies
By Aemelia
Brownie: Preheat the oven to 350 degrees
- Brownie:
- 1 cup semi-sweet chocolate chips
- 1/2 cup butter
- 3/4 cup white sugar
- 1/4 cup packed light brown sugar
- 1 tsp vanilla
- 2 eggs
- 1 cup all purpose flour
- 1 tbsp instant espresso coffee powder
- 1 tbsp dark unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp salt
- Frosting:
- 2 1/2 tsp instant espresso coffee powder
- 1 - 2 tbsp milk or cream
- 2 cups confectioner's sugar, sifted
- 1/4 cup butter, softened
- Glaze:
- 1 cup semi-sweet chocolate chips
- 1/3 cup whipping cream