Wednesday, October 17, 2007


I promise u guys this recipe, So here we go:
Here's the recipe for an Orange-Coconut muffins.

Recipe came from the same cookbooks that i
bought at Costco.
Here's a cookbooks sample pages:

I love this muffins.
Very tasty, Because i'm an orange-coconut lover :)
And if u're an orange-coconut lover too.
You gotta try this for sure!

Oranges and coconut give these muffins a refreshing flavor and warm color.
You'll be asked to make these again and again.

- 1/3 Cup Orange Juice
- 1/4 Cup Unsalted Butter, Melted
- 1 1/2 Cups All-Purpose Flour
- 1/4 Cup Sugar
- 1 1/2 Tsp Baking Powder
- 1/2 Tsp Salt
- 1 Egg
- 1 (11 oz) Can Mandarin Orange Segments, Drained

*For Topping:
- 1/3 Cup Sweetened Flaked Coconut
- 1/4 Cup Sugar
- 1 Tbs Unsalted Butter, Softened
- 1/2 Tsp Freshly Grated Orange Peel

1. Heat oven to 375 F. Combine orange juice, 1/4 cup melted butter and egg in large bowl.
2. Add all remaining muffin ingredients except orange segments, Stir just until moistened. Gently stir in orange segments. Spoon batter into 12 paper-lined or greased muffin cups.
3. Combine all topping ingredients in small bowl. Sprinkle evenly over muffins.
4. Bake for 18 to 23 minutes or until lightly browned. Let stand 5 minutes, Remove from pan.

*Recipe Courtesy of Landolakes
*Pictures Courtesy of Mysexykitchen and Here

Tuesday, October 16, 2007


Recipe came from Landolakes
(Holiday cookies & Harvest baking cookbooks).

I bought it at Costco. A double issues with costco price.
You certainly can't beat their prices. Best price ever :)
I love the cookbooks. It's a keeper.
Here's a cookbooks sample pages:

The sour cream and cream cheese combine for a delightful white swirl in this pumpkin bread.
Its perfect for welcoming the Fall/Winter season.

Here's the final pictures:
Oh by the way, Right there in the middle is an Orange-Coconut muffins.
I put 'em together for final touch up. Isn't it lovely?
Recipe for an orange coconut muffins will be here shortly.

I added about 1 tsp baking powder to make it rise.

- 3 Cups All-Purpose Flour
- 2 Cups Sugar
- 1 Cup Unsalted Butter, Melted
- 1/3 Cup Water
- 2 Tsp Baking Soda
- 2 Tsp Ground Cinnamon
- 1 Tsp Baking Powder
- 1 Tsp Ground Ginger
- 1 Tsp Ground Nutmeg
- 1/2 Tsp Salt
- 4 Eggs
- 1 (15 oz) Can Pumpkin

*For Filling:
- 1 Cup Sour Cream
- 1/4 Cup Sugar
- 4 Oz Cream Cheese, Softened
- 1 Egg

1. Heat oven to 350 F. Grease and flour 2 (9x5-inch) loaf pans. Set aside.
2. Combine all filling ingredients in small bowl. Beat at medium speed until well mixed, Scraping bowl often. Set aside.
3. Combine flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt in medium bowl.
4. Combine 2 cups sugar, melted butter, water, pumpkin and 4 eggs in large bowl. Beat at low speed, Scrapping bowl often until smooth. Continue beating, Gradually adding flour mixture and scrapping bowl until well mixed.
5. Spoon 1/4 (about 2 cups) pumpkin batter into each prepared loaf pan. Carefully spread half of filling mixture over the batter in each pan. Top each evenly with the remaining pumpkin batter. Carefully spread pumpkin batter to edge of pans.
6. Bake for 65 to 70 Minutes or until toothpick inserted in center comes out clean. Cool 10 Minutes, Remove from pans. Cool completely.

*Recipe Courtesy of Landolakes
*Pictures Courtesy of Mysexykitchen and Here

Sunday, October 14, 2007


I love this website, Here.
I am so happy to share with y'all :)
Here's some of the Tips & Techniques Highlights.
If you guys have spare time check it out yourself.
Have a safe weekend everyone :)

Common Measurements Excellent results begin with the best ingredients measured carefully.

*This convenient chart helps you measure efficiently.
Equivalent Measurements
Dash = less than 1/8 teaspoon
4 quarts (liquid) = 1 gallon
3 tsp. = 1 tbsp.
8 quarts (solid) = 1 peck
1 cup = 1/2 pint
4 pecks = 1 bushel
2 cups = 1 pint
16 ounces = 1 pound
2 pints (4 cups) = 1 quart

Tablespoon Measurements
4 tbsp. = 1/4 cup
12 tbsp. = 3/4 cup
5 tbsp. + 1 tsp. = 1/3 cup
14 tbsp. = 7/8 cup
8 tbsp. = 1/2 cup
16 tbsp. = 1 cup
10 tbsp. + 2 tsp. = 2/3 cup

*Metric Conversions These amounts have been slightly rounded.
Volume Measurements

1 teaspoon = 5 ml
2/3 cup = 160 ml
1 tablespoon = 15 ml
3/4 cup = 180 ml
1/4 cup = 60 ml
1 cup = 240 ml
1/3 cup = 80 ml
1 quart = (4 cups) 1 liter
1/2 cup = 120 ml
1 gallon = (4 quarts) 4 liters

Weight Measurements
1/2 ounce = 15 g
8 ounces = 225 g
1 ounce = 30 g
12 ounces = 340 g
3 ounces = 85 g
16 ounces (1 pound) = 455 g
4 ounces = 115 g
2 pounds = 1 kg

*Baking Glossary
Stir quickly and completely in a circular motion using a spoon, wire whisk, or electric mixer to incorporate air into the mixture.

Stir together two or more ingredients just until combined.

Coats a spoon
When a cooked egg-based mixture or sauce leaves a thin layer on a metal spoon as a test for doneness.

Cool mixture in the refrigerator until completely cooled.

Mix two or more ingredients together until thoroughly mixed.


Beat together two or more ingredients, such as butter and sugar, until mixture has a smooth uniform consistency.

Crimp or flute
Press together two pastry layers on edge of pie crust, sealing the dough and at the same time creating a decorative edge using fingers, a fork, or other utensil.

Cut in
To mix a cold fat (butter) with flour or dry ingredients by hand until the mixture resembles coarse crumbs using a pastry blender or two tableware knives.

Slowly pour a thin sugar and liquid (water or milk) mixture over food such as a cookie or a quick bread.

Coat lightly with a dry ingredient such as flour or powdered sugar.

Gently combine a light, airy mixture (beaten egg whites) with a heavier mixture (such as whipped cream). Place the lighter mixture on top of the heavier mixture. Using a rubber spatula cut vertically down through mixtures across bottom of bowl and up opposite side. Rotate the bowl a quarter turn with each stroke.

Coat food with a very thin, sweet mixture that will be smooth and glossy.

Coat the surface of the baking pan with shortening to prevent food from sticking.

Grease and flour
Coat baking pan with shortening before lightly dusting with flour to prevent food from sticking. Commonly used when baking cakes.

Work dough by hand, or with a dough hook of an electric mixer, into a smooth ball to develop the gluten, or structure, of the dough.

Stir two or more ingredients until mixture is thoroughly combined and uniform in texture.

Roll Up Jelly-Roll Fashion
Roll dough and filling together, beginning with narrow side of dough, and ending with a log shape. Seal ends of dough.

Heat liquid to just below the boiling point.

Combine two or more ingredients using a wire whisk, a kitchen tool with looped wires, incorporating air as the mixture is beat. Sometimes referred to as whisk.

Combine two or more ingredients using a wire whisk, a kitchen tool with looped wires, incorporating air as the mixture is beat. Sometimes referred to as whip.

*Pictures Courtesy of Here and Here
*For more Cooking & Baking Techniques, Click Here
*Tips and Techniques Courtesy of Here

Wednesday, October 10, 2007


Hello there :)
Today i'm in the mood for Cheesecake.
Cheesecake anyone?

It was my first attempt baking a (New York) Cheesecake.
Yeah, It was a good experience and will do it again for sure.

I got the recipe from Philadelphia cream cheese box.
Oh boy, I love it so much. Just makes my day :)

- 2 1/2 Lb Philadelphia Cream Cheese, Softened
- 1 Tbsp Vanilla
1 Cup Sour Cream
- 3 Tbsp Flour

- 3 Eggs

- 1 Can (21 oz) Cheery Pie Filling (I didn't make the filling)

*For the Crust:
- 1 Cup Graham Cracker Crumbs (Instead i used 4 Cups Vanilla Wafer, Made into 2 Cups of Crumbs)
- 1 Cup plus 3 Tbsp Sugar, Divided
- 3 Tbsp Butter, Melted

1. Mix crumbs, 3 Tbsp sugar and butter, Press onto bottom of 9-inch spring form pan. Bake at 350 F for 10 Min.
2. Beat cream cheese, 1 Cup sugar, Flour and Vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, Mixing on low speed just until blended.
3. Blend in sour cream, Pour over crust. Bake at 350 F for 1 hr or until center is almost set. Run knife around the rim of pan to loosen cake, Cool before removing rim of pan.
4. Refrigerate 4 hrs or overnight. Top with pie filling, Makes 14 servings.

To avoid the crack on the top of the cheesecake.
Turn off the oven. Then open oven door just a little bit.
Let sit for 45-1hr.

*Here's more tips for Cheesecake, Click Here
*Recipes Courtesy of Kraft foods
*Pictures Courtesy of Mysexykitchen