homemade

Sex in a Pan

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Courtesy of Jo Cooks
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INGREDIENTS
Crust
  • 1 cup pecans, chopped
  • 3 tbsp white sugar
  • ½ cup butter, melted
  • 1 cup flour
Cream cheese layer
  • 1 8 oz package cream cheese
  • 1 cup powdered sugar (use ½ cup for less sweetness)
  • 1 cup whipped cream or cool whip
Vanilla pudding
Chocolate Pudding
Last layer
  • 2 cups whipped cream or cool whip
  • shaved chocolate / chocolate bits / sprinkles
INSTRUCTIONS
  1. Preheat oven to 350 F or 180 C degrees.
  2. Spray a 9×13 inch baking dish with cooking spray.
  3. In a mixer mix all the crust ingredients together and press the mixture into the prepared baking dish.
  4. Bake it for about 20 minutes.
  5. Prepare the vanilla pudding as per the instructions on the package.
  6. Prepare the chocolate pudding as per the instructions on the package.
  7. In a mixer add the cream cheese, powdered sugar and the cup of whipped cream. Mix until light and fluffy.
  8. Let the crust cool. Spread the cream cheese mixture over the crust evenly. Spread the chocolate pudding over the cream cheese, then the vanilla pudding. Top with the whipped cream and sprinkle with the chocolate.
  9. Refrigerate for a couple hours so that it sets.

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씬라면 Shin-Ramen Arancini

 

IMG_20150605_183504368Preparation + Cooking time: 40 mins

Ingredients:

  • Shin Ramen soup base
  • Cooked rice
  • Hot n’ Spicy Spam
  • Buffalo mozzarella
  • Olive oil
  • 1 egg
  • Panko breadcrumbs
  • Coconut oil spray (can use canola oil or olive oil if desired)

Method:

1. Empty Shin Ramen soup base into a microwaveable bowl. Add rice into the same bowl. Add hot water and stir.

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2. Microwave, stirring occasionally and adding hot water as necessary until the mixture becomes slightly soft.

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3. Dice some Hot n’ Spicy Spam and add to mixture. Stir to combine.

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4. Put on disposable gloves and spray oil over them so they are non-stick.

5. Cut some buffalo mozzarella into small cubes and set aside.

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6. Scoop some risotto into one hand, place one square of buffalo mozzarella on top, and cover with more risotto so it forms a ball. Repeat until all the risotto is gone.

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7. Crack the egg, whip and then roll your risotto balls in the egg wash.

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8. Sprinkle the breadcrumbs on a tray and roll your now-sticky, egg wash-covered risotto balls to coat them.

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9. Spray your now crumbed risotto balls (which can now be called ‘arancini’) in ample olive oil.

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10. Preheat the air-fryer and then air-fry your arancini, checking mid-way and spraying with oil as necessary, until golden brown.

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9. Serve hot/warm and enjoy! Bet you can’t stop at just one! 🙂

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The Best Carrot Cake

Adapted from http://www.gimmesomeoven.com/best-carrot-cake/.

INGREDIENTS:

CARROT CAKE INGREDIENTS:

  • 1 1/2 cups + 2 Tbsp. vegetable or canola oil
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 6 eggs
  • 1 Tbsp. vanilla extract
  • 3 1/4 cups flour
  • 1 Tbsp. ground cinnamon
  • 2 tsp. baking soda
  • 2 tsp. salt
  • 1 tsp. baking powder
  • 1/2 tsp. ground nutmeg
  • pinch of ground cloves
  • 1 lb. finely-grated fresh carrots
  • (optional: 1 cup chopped pecans or walnuts and/or 1/2 cup raisins)

CREAM CHEESE FROSTING INGREDIENTS:

  • 3 (8 oz.) bricks cream cheese, room temperature
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 Tbsp. vanilla extract
  • 1/2 tsp. salt
  • 6 cups powdered sugar (or more if needed to thicken)

DIRECTIONS:

HOW TO MAKE THE CARROT CAKE:

Preheat oven to 350 degrees F. G

Grease and flour three 8-inch round baking pans. Or alternately, you can use two 9-inch round baking pans. (Just be sure that every square inch of the pans greased and coated in flour so that the cake does not stick!)

In the bowl of a large stand mixer, mix together oil, granulated sugar, and brown sugar until combined and smooth. Add in the eggs one at a time, then the vanilla, and mix until smooth.

In a separate bowl, whisk together the remaining dry ingredients (flour, cinnamon, baking soda, salt, baking powder, nutmeg and cloves) until combined. Add the dry ingredient mixture to the mixing bowl, and beat on medium-speed until just combined, scraping down the pan at least once to be sure that everything is well mixed. Then fold in the grated carrots by hand, and stir until combined. If you would like to add nuts and/or raisins, stir them in at this time as well.

Pour the batter evenly into the prepared cake pans. Then bake for 25-30 minutes or until a toothpick inserted in the middle of the cakes comes out clean. Remove pans and let them cool on a wire rack until the cakes reach room temperature.

I then like to pop them in the fridge for 10-15 minutes to cool off slightly. Then remove them and use a large knife or a cake leveler to level off the domed tops of the cakes so that they are level and even.

Layer the cakes with the cream cheese frosting, and then frost the outside of the cake as you desire. Serve that day or store, covered, for up to 4 days.

HOW TO MAKE THE CREAM CHEESE FROSTING:

Using an electric mixer, cream together cream cheese and butter on medium speed for 1 minute or until smooth with no lumps remaining. Add in vanilla extract and salt, and continue mixing until combined. Lower speed to medium-low and gradually add in powdered sugar. Increase speed to medium-high and beat until combined.

If frosting is too thick, you can add in a teaspoon or two of water. If it is too thin, you can add in more powdered sugar.

 

 

How to Make a Heart-Shaped Egg

 

Taken from Anna the RedHow make a heart shaped egg <3

[How to make a ❤ shaped hard boiled egg]
– Egg
– Milk carton or any juice carton (cut open, washed well and dried)
– Chopstick (round one is ideal)
– Rubber bands

Step 1: Cut milk carton and fold it in half lengthwise.

How make a heart shaped egg <3

This is all you need. (besides an egg) The milk carton is about 3″ X 8″.

Step 2: Make a hard boiled egg.

Step 3: While the egg is still warm, peel the egg and put the egg on the milk carton, place a chopstick on the center of the egg, and put rubber bands on the both ends.

How make a heart shaped egg <3

If you don’t have a round chopstick maybe you can put a skewer inside a straw and use it. (If you use a disposable chopstick, the middle part of the heart will probably look funky.)

How make a heart shaped egg <3

Make sure the egg is freshly boiled and warm. Otherwise the egg might break from the pressure.

How make a heart shaped egg <3

It’s hard to see but you want the chopstick to dig into the egg.

Step 4: Leave it for about 10 minutes. (Keep the egg in the fridge if it’s summer time.)

Step 5: Take the chopstick off and cut the egg in half.

How make a heart shaped egg <3

Hard boiled eggs are so soft, smooth and easily modified.

How make a heart shaped egg <3

It’s cute as is.

How make a heart shaped egg <3

But the heart shaped yolk makes it even more adorable! Also every pair is very unique, so no other pair is like it! Kind of romantic, isn’t it?

How make a heart shaped egg <3

You can put them in the bento just as they are.

How make a heart shaped egg <3

Or you can cut the bottom of the egg to make them stand.

Mocha Chocolate Cookie Spoons

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A fresh take on the adaptation of chocolate espresso cookies from Smitten Kitchen

Makes about 3 dozen.

Ingredients:

  • 1 tbsp non-instant Godiva caramel flavoured coffee (actually, any will do but I’m fussy & YES *NON-instant*)
  • 1 tbsp boiling water
  • 227 g (8 oz) unsalted butter, room temperature
  • 2/3 cup caster sugar
  • 1/2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 3/4 cup store-bought mini chocolate chips
  • confectioners’ sugar, for dusting (optional)

Directions:

1. Dissolve espresso powder in boiling water. Set aside to cool to tepid.

2. Beat butter and confectioners’ sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Beat in vanilla and espresso, then reduce mixer speed to low and add flour, mixing only until it disappears into the dough. Don’t work the dough much once the flour is incorporated.

3. Fold in the chopped chocolate or chips with a sturdy rubber spatula.

4. Using the spatula, transfer dough to a gallon-size zip-loc bag. Put bag on a flat surface, leaving the top open, and roll the dough into a 9 x 10 1/2 inch rectangle that’s 1/4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases.

5. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days.

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6. Preheat the oven to 325°F (163°C).

7. Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and, using your hands and a knife if necessary, cut out spoon shaped cookies from the dough.

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8. Transfer the spoons to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet (okay, I didn’t poke the cookies and they’re fine).

9. Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point (I didn’t do that either – I bake one sheet at a time). The shortbreads will be very pale–they shouldn’t take on much color. Transfer the cookies to a rack. If you’d like, dust the cookies with confectioners’ sugar while they are still hot.


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10. Refrigerate the cookies so that they harden before serving.

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Bulgogi + Cheese Gozleme

The BEST of Korea and Turkey! XD

Adapted from Phoodie’s Spinach and Feta Gozleme recipe

MAKES 4 (1 per person is a light lunch)

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Ingredients [Gozleme Dough]:

  • 2 cups (250g) Self-raising flour
  • 220g full fat natural greek yoghurt OR 2 tubs of Chobani Plain Greek Yogurt (170g each)
  • 1/2 teaspoon salt
  • Extra flour for dusting
  • Later – oil of your choice

Ingredients [Bulgogi + Cheese filling]:

  • Canola oil spray
  • 1 cup spring onions (diced)
  • 3 cups Marinated Bulgogi (I used Costco’s but Woolworths is fine too!)
  • 2 cups Shredded Mozzarella
  • *Optional BUT recommended – > Lemon Wedges (to serve)

Directions [Gozleme Dough]:

1. Place yoghurt in a bowl.

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2. Whisk it up with a fork so that it becomes “flat”, add salt and mix some more.

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3. Slowly add the flour, whilst stirring at the same time until it combines to yield a firm and only ever so slightly sticky dough.

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4. Once combined, knead on a surface lightly dusted in flour and then form into a ball.

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5. Place in a bowl and cover with cling film, Leave to rest for 15 minutes.

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6. After 15 minutes, take it out of the bowl and cut it into four quarters.

7. One at a time, roll out the dough quarters. You want to get it paper thin, thin to the point that it is ALMOST see through.

*Tip: When rolling dough out, be sure to flour both sides so that the dough doesn’t stick to the rolling pin OR the table. Another good thing to do is oil your hands by wearing kitchen gloves and spraying a bit of non-stick cooking spray onto them and then massaging the oil in so that your ‘hands’ are essentially non-stick! 

Directions [Bulgogi + Cheese Gozleme]:

1. Stir-fry the marinated bulgogi with the canola oil or whatever oil of your choice (i.e. coconut or olive) until cooked through.

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2. Stir in the spring onion and set aside to cool.

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3. Add about one large handful of the cooked bulgogi and spring onion mixture to the dough should have been rolled out (step 7 above).

4. Sprinkle with shredded mozzarella.

5. Fold over and seal edges using the end of a fork, or just your fingers is fine.

6. Slam the little baby into a hot, oiled pan (I used the oil from my marinated feta but olive is just as good).

7. Flip it when golden and cook the other side.

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8. Cut with a pizza cutter, kitchen scissors or knife and serve with lemon wedges!

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My mum is always the first in line to taste-test!

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Tradtional Turkish Pancake

Alternative fillings:

Beef Filling:

  • 400 grams beef mince
  • 1 tablespoon olive oil
  • 1 onion
  • ½ teaspoon sweet paprika
  • ½ teaspoon cumin
  • Salt and pepper to taste

Peri-Peri Chicken Filling:

  • 400 grams shredded chicken seasoned w/ peri-peri sauce
  • 1 tablespoon olive oil
  • 1 cup continental parsley/spinach
  • 1 cup crumbed feta
  • Salt and pepper to taste

Italian Filling:

  • 200g salami
  • 1 tablespoon olive oil
  • 1 cup sundried tomatoes OR jalapenos
  • 1 cup shredded mozzarella
  • 1/2 cup cooked leek OR spinach OR some vegetable of your choice
  • Salt and pepper to taste

Japanese Curry (with a secret ingredient to blow you away!)

Want to know how to make a *killer* curry? o.O

Read on… XD

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Ingredients:

  • Golden Curry Mix (choose one of the below) – 5 little cubes
  • Carrots (About 2 medium)
  • Brown Onions (About 1 large)
  • Potatoes (About 2 medium – brush potatoes are good)
  • The Secret Ingredient: Apple (1 large – sweeter is better; try Pink Lady) – YES, YOU HEARD ME! GO ON AND TRY IT! YOU’LL NEVER GO BACK!!!
  • Cubed/Diced Beef (about 200g)
  • 1 large bowl of hot water
  • Rice to serve

 

 

 

 

 

 

 

 

 

Mild version

Hot version

 

 

 

 

 

 

 

 

 

 

 

 

 

 

1. Peel and cube EVERYTHING. Apple included!

Preferably very thin small slices for the onion…

2. Melt five little cubes of curry mix in 1 large bowl of hot water and set aside.

2. Stir-fry onions first. Next beef. Next potatoes. Then carrots. Finally apple.

3. Pour in curry mixture.

4. Simmer for about 20 minutes or until cooked to your liking. No salt or pepper required.

Simmer, simmer, simmer…

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Add some rice and perfect-o!

Add some rice and perfect-o!