Aemelia's profile page
Recipes
DESSERT - Lychee Jelly
By Aemelia
1. Mixed the konnyaku powder with sugar in a bowl
- 1 packet of Konnyaku powder (10gm)
- Juice of one canned of lychee + water to reach the amount of water indicated by the packet.
- 1 cup of sugar
- Lychee from one canned
CAKE - Chocolate Peanut Butter Cupcakes
By Aemelia
FOR CUPCAKES: Preheat oven to 350 degrees
- CHOCOLATE CUPCAKES:
- 1 1/2 cups all-purpose flour
- 2/3 cup cocoa
- 1 1/3 cups sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1/3 cup oil
- 1 teaspoon vanilla
- 2/3 cup milk
- 2/3 cup hot water
- PEANUT BUTTER COOKIES:
- 1/2 cup butter, room temperature
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 2/3 cup creamy peanut butter
- 1 egg
- 1 teaspoon vanilla
- 1 1/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 8 oz. peanut butter chips
- FROSTINGS:
- 1 cup butter, room temperature
- 2/3 cup creamy peanut butter
- 4 cups confectioners sugar
- 1/4 cup cocoa
- 2 Tablespoons milk
CHEESECAKE - Strawberry Cheesecake
By Aemelia
Step 1: In a medium bowl combine graham cracker crumbs, sugar and butter
- 1 1/4 cups graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup butter (melted)
- 2 (10 ounce) packages frozen sweetened strawberries (thawed)
- 1 tablespoon cornstarch
- 3 (8 ounce) packages cream cheese (softened)
- 1 (14 ounce) can sweetened condensed milk
- 1/4 cup lemon juice
- 3 eggs
VEGGIE - Spicy, Sweet & Savory Brussels Sprouts
By Aemelia
Lightly toast sesame on a dry pan
- 8 Brussels sprouts, trimmed and cut into half
- 1 -inched ginger, peeled & sliced
- 1/2 tsp dried chili flakes (adjust according to taste; or 1 thinly sliced fresh chilli)
- 2 tbsps light soy sauce
- 2 tbsps white vinegar
- 2 tbsps brown sugar
- 1/2 tsp sesame oil
- Freshly ground black pepper
- 1 tbsp cornflour + 3 tbsps water (for sauce thickening)
- 1 tbsp sesame seeds for garnish (optional)
- A recently boiled water from the kettle
CAKE - Almond Macaroon Torte with Chocolate Frosting
By Aemelia
Make macaroons: Position an oven rack in the top and lower third of oven and preheat oven to 325°F
- Almond macaroons
- Nonstick vegetable oil spray
- 2 1/2 cups (10.5 ounces or 300 grams) slivered almonds (or an equivalent weight of blanched, sliced or already ground almonds)
- 1 cup (196 grams) plus 3 tablespoons (37 grams) sugar
- 2 large pinches kosher salt
- 2 teaspoons vanilla extract or 1 vanilla bean, split lengthwise
- 6 large egg whites
- Frosting and assembly
- 1/2 cup water
- 1/2 cup sugar
- Flavoring of your choice, such as 1/2 teaspoon orange oil or extract, 1/2 teaspoon vanilla, almond or other extract
- 20 ounces semi-sweet chocolate (61% or less is recommended, I think it would also be great with 72%, a nice bitter contrast to the sweet macaroons), chopped or chocolate chips
- 1 cup sliced almonds, toasted (at 350 degrees for 7 to 9 minutes on a tray, stirring once or twice)
SALAD - Shaved Brussels Sprout Salad with a Warm Prosciutto-Mustard Vinaigrette
By Aemelia
1. Preheat oven to 350˚F
- vinaigrette:
- 4 ounces pretzel bread, torn into bite sized pieces
- 2 tablespoons extra virgin olive oil
- 2 1/2 lbs. shaved (or thinly sliced) Brussels sprouts
- 1 1/2 cups halved cherry tomatoes
- 6 ounces goat cheese, crumbled (optional)
- 2 tablespoons unsalted butter, softened
- 4 ounces prosciutto, finely diced
- 1 shallot, minced
- 3 garlic cloves, minced
- 2 tablespoons whole grain mustard
- 1 1/2 tablespoons honey
- 2 teaspoons white wine vinegar
- 1/2 cup extra virgin olive oil
- salt and pepper to taste
Cookies - Panini Pressed Waffle Ice Cream Bowl
By Aemelia
Adapted from Chef's Choice Recipe Book It does taste good on it own, just like another cookies
- 1 Egg
- 1 Egg White (replaced with 2 tbsp water)
- 1/4 tsp Salt
- 1/4 Cup Sugar
- 2/3 Cup All Purpose Flour, Sifted
- 2 tbsp Butter, melted and cooled
- 1/2 tsp Vanilla Essence (optional)
CAKE - Cream Cheese Coffee Cake
By Aemelia
1. Adjust oven rack to middle position and heat oven to 350 degrees
- CAKE:
- 2 1/4 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 10 tbsp(1 stick + 2 tbsp) unsalted butter, softened
- 1 cup sugar
- 1 tbsp lemon zest
- 4 large eggs
- 2 tsp vanilla extract
- 1 1/4 cups sour cream
- Cream cheese filling:
- 8 oz cream cheese – I used the low fat cream cheese
- 3 tbsp sugar
- 4 tbsp lemon juice
- Lemon Sugar-Almond Topping:
- 1/4 cup sugar
- 1 1/2 tsp lemon zest
- 1/2 cup sliced almonds
PASTE - Home Made Pistachio Paste
By Aemelia
Pour the pistachios into hot water, let the skin soften for 5-10 minutes
- 140 g Pistachios
- 125 g Icing sugar
- 80-120 g .Simple syrup
- 1 tsp-1tbsp Kirsch
CHICKEN - Thai Flavor BBQ Chicken Wings
By Aemelia
Wash & pat wings dry and place in a large zip-top plastic bag
- 2 lbs chicken wings
- 1/4 cup fish sauce
- 2 cloves finely minced garlic
- 2 tablespoons brown sugar
- 1 tablespoon finely minced ginger
- 1/2 teaspoon black pepper
- 1 teaspoon Thai chile garlic paste