Aemelia's profile page
Recipes
CAKE - Barb’s Best Banana Bread
By Aemelia
Preheat oven to 350 degrees
- 3 ripe bananas
- 1/2 cup sour milk or buttermilk
- 8 Tbsp unsalted butter
- 1 1/3 cups sugar
- 2 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 3 eggs
- 1 tsp vanilla
COOKIES - Double Chocolate White Chocolate Chunk Macadamia Nut Cookies
By Aemelia
Heat your oven to 175 degrees C and situate a rack in the middle of the oven
- 3/4 cup all purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon kosher fine salt
- 1/4 cup unsalted butter, softened to room temperature
- 1/4 cup pure cane granulated sugar
- 1/4 cup pure cane DARK brown sugar
- 1 egg, beaten
- 2 tablespoons whole milk
- 1 teaspoon pure vanilla extract
- 1/2 cup macadamia nuts, coarsely chopped - i bake it for a couple of mins
- 1 white chocolate Ghirardelli® bar, coarsely chopped
SQUID - Chorizo Stuffed Squid
By Aemelia
The amount of stuffing you use of course depends on the size of your squid
- Squid
- Cooked Rice
- Chorizo Sausage
- Onion, softened
- Parsley
- Black pepper
- Cocktail stick
- Oil
CAKE - Fresh Black Forest Cake
By Aemelia
Cake: 1. In your mixing bowl, combine cocoa powder and boiling water to a smooth paste and set it aside, let it coo...
- Cake (used 1.5 portion):
- 33 gm cocoa powder (I did 30gm)
- 59 gm boiling water
- 37.5 gm all purpose flour
- 37.5 gm cake flour
- 1 tsp baking powder
- 1/2 tsp sodium bicarbonate
- 150 gm sugar together.
- 1/8 tsp salt
- 2 large egg yolks
- 54 gm corn oil
- 1/2 tsp vanilla extract.
- 2 large egg whites
- Frosting:
- 400 gm dairy whipping cream
- 3 Tbsp sugar
- 1 tsp gelatin
- 1 Tbsp water
- Cherries 1 box
BREAD - Milk Shokupan (Japanese Style White Sandwich Bread
By Aemelia
1. Mix the half of the bread flour with the sugar, yeast, and salt in a large mixing bowl
- 2 1/4 cups bread flour
- 2 tablespoons granulated sugar
- 1 packet (7 grams) instant dry yeast
- 1 teaspoon fine grain sea salt
- 8.5 ounces warm milk (120 to 130 degrees Fahrenheit)
Pão de Queijo (Pan de Queso)
By Aemelia
These traditional Brazilian cheese buns made from tapioca starch are a delicious comfort food snack similar to bisc...
- 1/2 cup water
- 1/2 cup milk
- 1/4 cup oil
- 1/2 teaspoon salt
- 1 cup tapioca, manioc, or potato starch (225 grams)
- 1 egg
- 100 g Parmesan cheese, grated
CAKE - Brooklyn Blackout Cake
By Aemelia
Make the Chocolate Pudding Filling: 1
- Chocolate Pudding Filling:
- 4 large egg yolks
- 2/3 cup (4.6 oz/132 g) granulated sugar
- 2 tablespoons plus 1/2 teaspoon cornstarch
- 1/8 teaspoon salt
- 1 cup (240 ml) water
- 2/3 cup (160 ml) heavy cream
- 3 ounces (85 g) semisweet or bittersweet chocolate, finely chopped
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- Chocolate Blackout Cake:
- 1 1/2 cups (6.4 oz/181 g) all-purpose flour
- 1 cup (2.9 oz/85 g) natural cocoa powder - i used valrhona
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups (14 oz/400 g) granulated sugar
- 2 large eggs
- 1 large egg yolk
- 1 cup (240 ml) buttermilk
- 1/2 cup (1 stick/4 oz/113 g) unsalted butter, melted
- 2 teaspoons vanilla extract
- 1 cup (240 ml) hot brewed coffee
- Fudgy Chocolate Frosting:
- 4 ounces (113 g) unsweetened chocolate, chopped (I use valrhona 55%)
- 11 tablespoon (156 g) unsalted butter, softened
- 1 2/3 cups (191 g) confectioners’ sugar
- 2 teaspoons vanilla extract
CAKE - Whipped Cream Cake
By Aemelia
1. Prepare a 10-cup bundt pan(mine was 12-cup), sprayed with non stick baking spray (or u can grease and flour)
- 225 gm cake flour
- 2 tsp baking powder
- 3/4 tsp fine salt
- 348 gm cold whipping cream 35% fat (original was heavy cream)
- 3 eggs (Grade C)
- 1 tsp Vanilla Extract
- 225 gm caster sugar
SNACKS - Purple Sweet Potato Doughnuts (Kuih Keria)
By Aemelia
Boil the sweet potatoes until soft and cool completely
- Crystalized Sugar:
- 4 (About 600g)Purple Color Sweet Potatoes, scrubbed
- 100 g All-Purpose Flour
- 30 g Tapioca Flour
- A Pinch of Sea Salt
- 100 g Granulated Sugar
- 3 Tbsp Water
- Oil for deep-frying
- Extra All-Purpose Flour for dusting
COOKIES - The Best Melt in the Mouth Pineapple Tarts
By Aemelia
1. Cream butter, sugar and cream cheese together
- Pineapple Jam:
- 250 gm butter (salted), please don't use Buttercup, Butterblend or Farmcows, it's not real butter
- 75 gm caster sugar
- 170 gm cream (I used whipping cream, dairy of course!)
- 50 gm cream cheese
- 3 egg yolks
- 400 gm cake flour
- 30 gm corn starch
- One more yolk for glazing
- Homemade pineapple jam from 2 large Morris pineapples
- 2 Morris pineapples (about 1.6kg each fruit before peeling, after peeling it’s about 900gm each)
- 2 cups sugar (400gm)
- 1 smallish cinnamon stick