Aemelia's profile page
Recipes
CHEESECAKE - Pumpkin Cheesecake Brownies
By Aemelia
Preheat oven to 325. Lightly grease a 9x13" pan
- for the cheesecake layer:
- 2 (8 oz.) packages (full-fat, people) cream cheese, at room temp.
- 1/2 cup pumpkin puree
- 3/4 cup sugar
- 2 teaspoons vanilla
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon allspice
- 1/4 cup (regular, not light) sour cream
- 2 eggs, lightly beaten with a fork
- for the brownies (adpated from King Arthur Flour):
- 3/4 cup (1 1/2 sticks) unsalted butter
- 2 cups sugar
- 1 cup Dutch-process cocoa (such as Hershey's Special Dark)
- 1 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1 TBSP vanilla
- 3 eggs
- 1 cup unbleached, all-purpose flour
- 1/4 cup dark chocolate chips (such as Hershey's Special Dark)
CAKE - Kumquat, Orange and Blueberry Cake
By Aemelia
CAKE: 1. Preheat oven at 160(fan)/180C
- Yolk batter:
- 7 egg yolks
- 35 gm sugar
- 70 gm vegetable oil
- 70 gm orange juice
- 1 Tbsp orange zest
- 140 gm cake flour
- 1/2 tsp baking powder
- Meringue:
- 7 egg whites
- 70 gm sugar
- 1/2 tsp cream of tartar
- Kumquat Cream Cheese Filling:
- 10 kumquats
- 1/2 cup water or more
- 25 gm sugar or more (depending on the kumquat’ s taste)
- 125 gm cream cheese, room temperature
- 60 gm butter, slightly softened
- Blueberry Buttercream:
- 100 gm blueberries
- 1 Tbsp water
- 1 Tbsp sugar
- 2 Tbsp lemon juice
- 1.5 Portion of buttercream
- BUTTERCREAM:
- 60 gm egg white (about 2 large whites)
- 100 gm sugar
- 170 gm unsalted butter (taken out from fridge and cut into 10-12 small pieces just before you start to heat the egg whites)
PASTRY - Churros 2
By Aemelia
-Heat the water, butter, brown sugar, and salt in a saucepan over medium heat until the butter has melted
- 1 cup water
- 3 tbsp. butter, diced
- 2 tbsp. brown sugar
- Pinch of salt
- 1 1/8 cups all-purpose flour
- 1 tsp. ground cinnamon, plus more for dusting
- 1 tsp. vanilla extract
- 2 medium eggs
- Vegetable oil, for frying
- Confectioners’ or superfine sugar, for dusting
COOKIES - Chocolate Chocolate White Chocolate Chip Cookies
By Aemelia
Preheat oven to 350°F. Using a mixer, cream butter and sugar until fluffy, scraping the sides once
- 2-1/2 sticks Butter, Softened
- 2 cups Sugar
- 2 whole Eggs
- 3 teaspoons Vanilla Extract
- 2 cups Flour
- 3/4 cups Cocoa Powder
- 1-1/2 teaspoon Baking Soda
- 1 teaspoon Salt
- 1-1/2 cup Good Quality Semi-sweet Chocolate Chips
- 2 cups Good Quality White Chocolate Chips
CAKE - Lemon Pistachio Friands
By Aemelia
Preheat oven to 180°C/350°F
- 190 g unsalted butter
- 60 g all purpose flour
- 200 g icing sugar, plus extra to dust
- 60 g almond meal (ground almonds)
- 60 g unsalted pistachios, finely ground
- 5 egg whites
- grated zest of 2 lemons
COOKIES - Chocolate Chips Cookies 3
By Aemelia
22.04.2011 Crispy. Taste ok without egg
- 1/2 cup butter at room temperature
- 3/4 cup sugar (I used 1/2c sugar + 1/4c Molessa sugar)
- 1 egg
- vanilla extract
- 2 cups flour
- 1/2 tsp baking soda
- 1 cup slivered almonds
- 1 cup chocolate chips
COOKIES - Chocolate Chip Cookies
By Aemelia
Preheat oven to 350 degrees
- 2 1/4 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup butter, room temperature
- 1 cup brown sugar
- 1/2 cup sugar
- 2 eggs
- 2 tsp vanilla
- 2 cups chocolate chips
KUIH - Kuih Dadar
By Aemelia
1. Combine the pandan leaf and water in an electronic blender and blend for a minute
- Pandan Juice:
- 5 pandan leaves, chopped
- 3-4 tablespoons water
- Crepe Batter:
- 120 g flour
- 1 egg
- 300 ml coconut milk
- 1/4 teaspoon salt
- 3 tablespoon pandan juice
- Filling:
- 90 g Gula Melaka
- 1 tablespoon sugar
- 1 pandan leaf, knotted
- 50 ml water
- 1/2 grated coconut (white part only)
- 1 tsp corn starch
DESSERT - Chocolate Mille-Crêpes with Orange Pastry Cream, Orange Caramel & Candied Zest
By Aemelia
Chocolate crêpes & Orange zest: Bring a small saucepan of cold water and the julienned orange zest to a boil
- Chocolate Crêpes & Orange zest:
- 1 large orange: 1/2 zest removed and julienned; 1/2 zest finely grated
- 1/3 cups plus 3 tablespoons sugar
- 6 1/2 tablespoons unsalted butter
- 3/4 cup all purpose flour, sifted
- 1/2 cup hazelnut (or almond) flour, sifted
- 1/4 cup cocoa powder, sifted
- 1/8 teaspoon plus a pinch of salt
- 3 large eggs
- 1 tablespoon dark rum
- 2 cups milk
- Orange Pastry Cream:
- 2 cups whole milk
- 1 vanilla bean, split and scraped
- 6 large egg yolks
- 1/2 cup sugar
- 1/3 cup cornstarch
- 3 tablespoons butter, at room temp
- zest of 1 orange
- Orange Caramel & finish:
- 1 cup sugar
- 1 1/4 cups freshly squeezed orange juice
- 2/3 cup heavy cream
- pinch of salt
- 1/3 cup pistachios, for garnish
CAKE - Piña Colada Cake
By Aemelia
Start by making the cakes: preheat the oven to 180°C/350°F
- Brown sugar cake:
- 3 3/4 cups (525g) cake flour*
- 1 3/4 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 1/4 cups (393g) packed light brown sugar
- 1 cup (226g/2 sticks) unsalted butter, at room temperature
- 1 3/4 cups (420ml) buttermilk
- 5 eggs
- 2 teaspoons vanilla extract
- 2/3 cups (160ml) rum (light, amber or dark), to assemble the cake
- Pineapple filling:
- 1 can (560g/20oz) sliced pineapple in syrup
- 1 cup (200g) caster sugar
- 1/3 cup (80ml) freshly squeezed lime juice
- 3 tablespoons water
- 1/2 vanilla bean, split and seeds scraped with the back of a knife
- Coconut buttercream:
- 3 eggs whites
- pinch of salt
- 1 cup (200g) caster sugar
- 1/4 cup (60ml) water
- 2 1/2 sticks (280g/10oz) unsalted butter, at room temperature
- 2/3 cup (160ml) unsweetened coconut milk
- Decoration:
- 1/2 cup (50g) sweetened shredded coconut, lightly toasted (if desired)
- pineapple slice