dailydelicious

Banana Nut Brownies: One sauce pan, one baking pan and many happiness!

2012-03-19T11:15:00.000+07:00

I'm not feeling well for almost a week, well the weather is really bad, and the worst thing is I have to rest than playing with my baking -*-.

Banana Nut Brownies

Anyway, today I feel so much better ^^, so feeling better means I want to bake something too. Something's easy, comfort and delicious. This recipe come from "Goodfood Cake collection 130 delicious recipes you can trust (a special magazine issue)", and I really believe that I can trust it, hehe.
I choose the banana nut brownies, because when you want some delicious sweet to comfort you there is nothing better than chocolate, right? And I still got some bananas in my kitchen, so they will be happy to brighten me up.
This brownie is very, very, very easy to make, haha, you will need 1 saucepan and 1 baking pan, that's all. Just melt the butter, chocolate, and sugar together, then stir in other ingredients, and pour then into the baking pan. How can delicious brownie can be that easy to make! You have to make it by yourself to taste it, and you will be surprise that you don't need a lot of time and equipment to create something this's good.

Adaptation from: "Goodfood Cake collection 130 delicious recipes you can trust (a special magazine issue)"

Banana Nut Brownies

Makes 18x18 cm

120g ............................... Butter
200g ............................... Light brown sugar
120g ................................ Dark chocolate
65g ................................... Chopped nuts
2 ........................................ Eggs
180g ................................. Ripe banana, mashed
65g ................................... Flour
1/2tsp .............................. Baking powder
1tbsp +1tsp ..................... Cocoa powder

Preheat the oven to 180°C.
Line 18x18cm cake pan with baking paper.
Sift together flour, cocoa powder and baking powder, set aside.

Put the butter, sugar and chocolate in a large pan and heat gently, stirring, until melted and smooth, then remove the pan from the heat.

Stir in banana, egg, chopped nut and mix well.
Pour the flour mixture into the pan and mix to combine.

Pour the mixture into the pan and bake for 20-25 minutes, or until firm in the center.
Cool in the pan, then turn out and cut into pieces.

Banana Nut Brownies

Banana Nut Brownies:

One sauce pan, one baking pan and many happiness!

Tuna Muffin: Soft and warm, comfort food from your oven!

2012-03-14T18:04:00.000+07:00

Soft and warm from the oven, that's the way that I like my muffin to be ^^. Muffin is best on the day that it's made, and with this small recipe, I know that you can finish them in one day.

Tuna Muffins

I got this recipe from A.R.I 焼き菓子の本 (レタスクラブMOOK) by 森岡梨 (Morioka Ari), well, I can't stop myself from buying her book, hehe. I love her easy baking style, it's so homey. I have all of her books, I know that most of them are the same -*-, but finally I just bought it again. Anyway this one is a bit different, even it still got her signature product like biscuit and muffin, there are a room for some cake and dessert, and I think it's a good reason for me to buy it, right?
I choose to make "Tuna muffin" from the book, ^^, it looks so good. Muffin is very easy to make, you can see there are many kinds of method, many recipe is using wet and dry, for this time the method is the same as making butter cake. So, if you can make the butter cake, you will be able to make the muffin too ^^. But you can see that the butter and sugar is not as much as butter cake, so the result is the muffin will be drier, so it's best when freshly made from the oven. Serve it warm from the oven, while it's still soft and moist, and you will see why many people love to make muffin.

Adaptation from: A.R.I 焼き菓子の本 (レタスクラブMOOK) by 森岡梨 (Morioka Ari)

Tuna Muffin

Makes 7-8 (depend in the size of your tin)

60g ................................. Tuna chunk (canned in oil type)
50g ................................. Negi (Japanese bunching onion), white part only, chopped
1 ...................................... Egg (about 60g)
180g ............................... Cake flour
2tsp ................................ Baking powder
120g ............................... Milk
80g ................................. Unsalted butter
25g ................................. Granulated sugar
1/4tsp ............................ Salt
......................................... Freshly grounded black pepper

Preheat oven to 180°C.
Place the paper cases in the muffin tins.
Sift the flour and baking powder together.
Tear the tuna into small pieces.

Put the negi in the microwavable bowl and heat for 1-1.30 minutes, until soft.

Beat the butter, sugar, salt and pepper until light and fluffy.
Add the egg and beat until combine.

Pour 1/3 of the flour mixture into the butter bowl, fold to combine follow by 1/2 of the milk, fold to combine.
Add half of the flour fold to combine, then add the rest of the milk, fold to combine.
Add the rest of the flour with the tuna and negi, fold to combine.

Spoon into the prepared muffin tins.
Bake for 18-20 minutes or until the bamboo stick insert into the center come out clean.
Serve hot or warm from the oven.

Tuna Muffins

Tuna Muffin: Soft and warm, comfort food from your oven!

さくらマカロン: Sakura Macaron, Special sweet for my little angel

2012-03-12T18:30:00.000+07:00

Because I live with my family, I have to babysit my niece a lot of time too ^^. I love that she like to eat my sweet so there are many time that I have to bake especially for her.

さくらマカロン: Sakura Macaron

This time is a request from my little girl, ^^, she saw the macaron that one of my friend made and asked my sister "What is it?". When my sister told her that the little cookie on the screen was a macaron, she wanted to eat it. So you can guess what happen next, haha. She came to me and told me that she want to eat "Macaron".
I didn't make much of it lately, because every times that I prepare the egg white for making it , I forgot about it -*- and have to throw it away instead. But this time is a special request, I have to make it. Actually I really want to try the さくらエッセンス: CHERRY BLOSSOM FLAVOR that my friend gave me, I wanted to make the さくらマカロン.
The macaron recipe is a plain one, that I add the Sakura essence into the batter, I want it to be white but with almond, I got an off-white macaron instead, anyway it's still cute. The buttercream is Italian meringue buttercream with Sakura essence and pink color.
I had a hard time taking a photo both when making and taking the photo for my blog, ^^", because my niece told me "I want to eat it now" all the time, haha. So, it a very short time for me, well, I love to taking a photo but this time, I just couldn't.
Anyway, I have a very good time when seeing her eating it ^^, it's the best thing that you will get when you bake for your family, right?

さくらマカロン: Sakura Macarons

Makes about 25-30 pairs

Macaron
63g .................................. Almond powder
98g .................................. Icing sugar
2-3drops.......................... さくらエッセンス: CHERRY BLOSSOM FLAVOR
50g ................................... Egg whites
15g .................................... Sugar
........................................... A pinch of cream of tartar
1g ...................................... Powder egg whites

Sakura buttercream
Half recipe ....................... Italian Meringue Buttercream
2-3drops.......................... さくらエッセンス: CHERRY BLOSSOM FLAVOR
.......................................... Pink food coloring

Combine the icing sugar and almond flour in a medium bowl. If grinding your own nuts, combine nuts and a cup of icing sugar in the bowl of a food processor and grind until nuts are very fine and powdery.

Beat the egg whites, egg white powder, and cream of tartar in the clean dry bowl of a stand mixer until they hold soft peaks. Slowly add the granulated sugar and beat until the mixture holds stiff peaks, .

Sift 1/3 of the almond flour mixture into the meringue and fold to combine.

Sift in the remaining almond flour in two batches. Don’t overfold, but fully incorporate your ingredients.
Spoon the mixture into a pastry bag fitted with a plain half-inch tip (Ateco #806).

Pipe 3.5 cm rounds onto baking sheets lined with nonstick liners (or parchment paper).

When you’ve pipe out all the macarons lift each baking sheet with both hands and then bang it down on the counter (you need to get the air out of the batter), place the rose tea petals on top of half of the macarons.

Set aside for 1 hour. After 1 hour the top of the macarons will be dry, and ready to bake.

Preheat oven to 150°C. Bake for 16 minutes (baking time can be varied, from 12-15 up to your oven) or until firm to the touch. Remove from oven and cool on trays. Slide a knife under each macaroon to release from paper. Store in an airtight container for up to 1 week or until ready to assemble.

Mix the さくらエッセンス: CHERRY BLOSSOM FLAVOR and pink food coloring into the buttercream.
Sandwich the macaron shells with the buttercream. Refrigerate for 1 hour to firm up the buttercream and serve.

さくらマカロン: Sakura Macaron

さくらマカロン: Sakura Macaron, Special sweet for my little angel

dailydelicious

Banana Nut Brownies: One sauce pan, one baking pan and many happiness!

Tuna Muffin: Soft and warm, comfort food from your oven!

さくら マカロン: Sakura Macaron, Special sweet for my little angel

さくらマカロン: Sakura Macaron, Special sweet for my little angel