*ORANGE-COCONUT MUFFINS

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.

Ingredients:
- 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

Directions:
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

*PUMPKIN SWIRL BREAD

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.

Ingredients:
- 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

Directions:
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

*TIPS AND TECHNIQUES

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

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

Blend

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.

Chill

Cool mixture in the refrigerator until completely cooled.

Combine

Mix two or more ingredients together until thoroughly mixed.

Cream

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.

Drizzle

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

Dust

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

Fold

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.

Glaze

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

Grease

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.

Knead

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.

Mix

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.

Scald

Heat liquid to just below the boiling point.

Whip

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.

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

*PHILADELPHIA- CLASSIC NEW YORK CHEESECAKE

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 :)

Ingredients:
- 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

Directions:
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.

*Tips:
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

*HONEY - WALNUT COINS

Recipe came from...
Martha Stewart living magazine Sept' 07 edition.
I love the smell of honey in this cookie. Its wonderful :)
The honey lends these bite-size shortbread cookies more than just delicate flavor.

To make this cookie. First you need to toast the walnuts.
To toast walnuts:
Spread them in a single layer on a rimmed baking sheet & bake in a degree oven 350 F for 10 min.


Ingredients:
- 2 Sticks (8 oz) Unsalted Butter, Room Temperature
- 2 1/1 Cups All-Purpose Flour, Plus more for shaping
- 1 1/4 Cups Coarsely Chopped Toasted Walnuts (About 4 3/4 oz)
- 1/3 Cup Honey, Plus 1/4 Cup (Warmed until liquid) for brushing
- 1/4 Cup Sugar
- 3/4 Tsp Salt

Directions:
1. Pulse Flour, Salt, and 3/4 Cup toasted walnuts in a food processor until finely chopped.
2. Beat butter on medium-high speed until fluffy about 3-5 min. Add sugar and beat until pale and fluffy about 2 min more. Beat in 1/3 cup honey, Reduce speed to low. Add flour mixture and beat until just combined (Dough will begin to pull together). Shape into a disk and wrap in plastic, Refrigerate at least 11/2 hours (Or up to 2 days).
3. Preheat oven to 325 F. Let dough stand at room temperature for 10 min. Pinch off about 2 tsp dough and roll into a 1-inch ball. Repeat, Spacing balls about 1 inch apart on baking sheets lined with parchment paper.
4. Flatten cookies to 1/2 inch thick with the floured bottom of a glass. Press one of the remaining walnut pieces into each cookie.
5. Bake, Rotating sheets halfway through until edges are pale golden about 20 min. Transfer sheets to wire racks and brush cookies with warm honey.
6. Let it cool. Cookies can be stored in an airtight container for up 2 weeks. Make about 7 dozen cookie.

*Recipe Courtesy of Martha Stewart
*Pictures Courtesy of Mysexykitchen

*INDIAN RICE PUDDING

I love this dessert for sure :)
I thought its hard to make these rice pudding dessert.
It was pretty easy yet tasty. I'm loving it!


By the way the recipe came from...
Green cardamom spices jar (Rani brand).
Written: Rani savory rice pudding.

Ingredients:
- 1 Cup Basmati Rice
- 3 Cups Milk
- 1/2 Cups Sugar
- 1/4 Cup Raisins
- 1/4 Cup Chopped Almonds
- 4 Green Cardamom Pods
- 1 Pinch Saffron (Optional)

*Ingredients stuff can be bought at any Asian or Indian stores near you.

Directions:
1. Soak basmati rice with water for 10 min.
2. In a large saucepan bring 3 cups milk to boil. Drain rice and add to milk.
3. Add sugar, raisins, cardamom, almonds and saffron (Optional).
4. Let rice cook for 20 minutes or until rice is done. Serve cool or warm.


*Recipe Courtesy of Rani Brand Spices
*Pictures Courtesy of Mysexykitchen

*VEGETARIAN EGG-ROLLS

Yesterday...
I make egg-rolls. I love egg-rolls :)
It's very easy yet delicious appetizer.


You can adds the fillings with whatever you like.
Such as: With your favorite meats or vegetables.
No problems. Go ahead help and try it yourself :)

Ingredients:
- Vegetarian Lamb
- Bean Sprouts
- Shredded Cabbage
- Frozen Peas & Carrot
- Salt, Sugar & White Pepper
- Vegetarian Bouillon Cubes
- Egg roll skins or wrap

Directions:
1. Stir fry vegetarian lamb and vegetables.
2. Add bouillon cubes, salt, sugar and white pepper. Cook and stir until fragrant. Do not over cooked. Let it cool for a minute or so.
3. Place egg roll skin with one point toward you. Spoon 1/4 cup filling diagonally across and just below center of skin. Fold bottom point of skin over filling, Tuck point under filling.
4. Fold side corners over, forming an envelope shape. Roll up. Fry egg rolls, a few at a time, in deep hot oil until golden brown. Drain on paper towels. Ready to serve.

*Recipe and Pictures Courtesy of Mysexykitchen

*CLOUDS OF CASHEW AND CARDAMON COOKIES

This delicious cookies recipe came from...
Glamour magazine Oct'07 edition.
It's a sweet and spicy cookie with a blend of cardamom and cashews.


If you guys like the combination of sweet and spicy.
You have to try this one for sure. It's to die for :)
I love this cookies because of the cardamom flavor.
Here's before oven pictures:


This cookie recipe courtesy of Padma Parvati Lakshmi.
She's an Indian-American cookbook author, actress and model.
She has been the host of the reality TV program Top Chef.
And here's after oven pictures:

Ingredients:
- 1/2 lb (2 Sticks) Unsalted Butter, Fresh from fridge, Cut in 6 pieces
- 1/4 Cup Confectioners' Sugar plus more for dusting
- 1/2 Cup Raw Crushed Cashews (Put in plastic bag and smashed with hammer)
- 1 Tsp Cardamom Powder (Green, Not the black one. Green is best for baking)
- 2 Tsp Vanilla Extract
- 2 Cups Flour
- 1/8 Tsp Salt

Directions:
1. Cream together butter and confection sugar. Add flour, vanilla extract, cashews, cardamom powder and salt, Mix well to form dough.
2. Let stand for 30 minutes. Covered at room temperature.
3. Preheat oven to 325 F. Grease cookie sheet with nonstick spray.
4. Use your hands to make small balls about 1 inch in diameter and place on sheet. Flatten balls with the bottom of a glass dipped in flour so they resemble irregular clouds, Then make sure cookies don't touch.
5. Bake for 22 to 25 minutes. Removes from oven, Dust tops with confection sugar. Cool on racks, Makes 25 to 30 cookies.

*Cardamom is used for herbs within two genera of the ginger family Zingiberaceaey, namely Elettaria and Amomum. Both varieties take the form of a small seedpod, triangular in cross-section and spindle-shaped, with a thin papery outer shell and small black seeds. Elettaria pods are light green in color, while Amomum pods are larger and dark brown.


*Recipe Courtesy of Padma Parvati Lakshmi (Top Chef Host)
*Pictures Courtesy of Mysexykitchen, Here and Here

*MARBLE CAKE (MARMER CAKE)

Today i'm in the mood for...
Cake with chocolate-y flavor inside :)
I was browsing here and there.
Then i found this one here.


It called Marmer or Marble cake.
Oh boy, Just the way i like it :)

Ingredients:
- 6 Eggs
- 185 gr Flour
- 250 gr White Sugar
- 4 Oz Semi-sweet Mini Chocolate Chips
- 1/2 Tsp Baking Powder
- 2 Stick Butter + 2 Tbs Margarine (I used Blue Band brand)

Directions:
1. Place chocolate chips in a small heatproof bowl. Stand this bowl over a pan of gently simmering water. Stirring constantly until dissolved. Let it cool for a minute.
2. Sift together the flour and baking powder.
3. Beat butter and sugar in medium mixer bowl with high speed. Stir in eggs two at a time, Mixing well after each addition.
4. On low speed, Beat in flour mixture, Mix well. Divide mixture in two, One mixture leave it white and the other one combine with chocolate chips mixture.
5. Grease bundt pan or round baking pan with a hole in the middle. Pour white mixture first. Lastly pour chocolate mixture.
6. Using wooden pick or tip of knife, Swirl around the cake to make marbel or marmer effect. Bake 350 F for 45 Min.

*Recipe Courtesy of Here
*Pictures Courtesy of Mysexykitchen

*MINI CHEESE CUP- CAKES

Last weekend my mom in-law brought this yummy dessert.
A mini cheese cake a.k.a cheese cake in cup-cakes.
Sounds very interesting, Isn't it?
I'm surprised because it was in cupcakes size.


Different presentation but still taste like a cheese cake, Wonderful :)
I asked for the recipe and try it myself.
Turns out very cute and delicious indeed.

Ingredients:
- 3 Package of 8 oz Cream Cheese, Softened
- 2 Tbs Fresh Squeezed Lemon Juice
- 2 Tsp Vanilla Powder
- 1 Cup White Sugar
- 3 Eggs, Room Temperature

*For the Crust:
- 4 Cups Vanilla Wafer, Made into 2 Cups of Crumbs
- 3 Tbs Soft Butter

Directions:
1. For the crust: With food processor crumb the vanilla wafer and blend it with soft butter. With round spoon put about 1 and 1/2 Tbs of vanilla wafer crumb per cup-cakes. Press tight around the edges.
2. Combine Cream cheese and Sugar, Blend with electric mixer.
3. Add eggs one at a time and beat well between each one. Put vanilla powder & lemon juice. Mix well. Do not over mix.
4. Pour the mixture about 3/4 Cup on the cup-cakes. Bake 375 F for 20 min.

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

*Recipe Courtesy of Mom-in law
*Pictures Courtesy of Mysexykitchen

*CASSAVA CAKE (KUE SINGKONG)

Oh my goodness...
This cassava cake so delicioso.
I was browsing here and there.
Voila i found this tasty cake recipe, Here
Its very easy to make and taste so good. Perfecto :)
In my country, Indonesians called it Kue Singkong.

Ingredients:
- 2 Packets Frozen Grated Cassava
- 1 Can Coconut Milk (400 Ml)
- 2 Eggs, Beaten Separately
- 1 Cup + 1 Tbs White Sugar
- 2 Tbs Butter/Margarine, Melted
- 1 Tsp Vanilla Extract
- 1 Tsp Salt

Directions:
1. In a Bowl, Mix all the ingredients except the melted butter/margarine. Stir together.
2. Pour the mixture into a greased dish. I used 20 cm x 28 cm Glasses dish (Pyrex). Bake 350 F for 45 min.
3. Remove from the oven and brush the mixture with melted butter/margarine on the top of the cake.
4. Bake again for 30 min or until the edges is turning golden brown.

*Cassava, manioc, casava, or yuca (Manihot esculenta) is a woody shrub of the Euphorbiaceae (spurge family) native to South America that is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root. A major source of carbohydrates.

*Cassava is widely eaten in Indonesia and used as a staple food during hard times but has lower status than rice.
It is boiled or fried (after steaming), Baked under hot coals or added to desserts.


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

*BANANA CHEESE CAKE

Adios mio, I heart this Banana-Cheese Cake :)
What a nice combination eh? I'm Loving it for sure!
I got the recipe from the late Bunda Inong.
She's a very talented chef for sure, No doubt.
I copy the recipe from her cooking-site, here.
Thank you for sharing this yummy recipe :)

Ingredients:
- 8 Egg Yolks
- 4 Egg Whites
- 250 gr White Sugar
- 250 gr All- Purpose Flour
- 1 Tsp Baking Powder
- 100 gr Shredded Cheddar Cheese
- 1 Tsp Lime Juice
- 150 gr Margarine (I use Blue Band brand)
- 4 Ripe Plantain Bananas (I use regular banana, Dole Brand)

Directions:
1. Combine flour and baking powder, Sift together. Set aside.
2. Smashed banana until smooth, Add lime juice. Set aside.
3. Beat margarine and sugar until light and fluffy. Add egg yolks one by one. Beat until thoroughly combined.
4. Add flour and mashed banana little by little, Stir carefully.
5. Add half of shredded cheddar cheese, Mix well. Beat Egg whites until fluffy and pour to the batter. Stir thoroughly.
6. Pour mixture onto chiffon pan or bundt pan. Sprinkle the last half of shredded cheddar cheese on top. Bake at 355 F for 45 min.

*Recipe Courtesy of Bunda Inong
*Picture Courtesy of Mysexykitchen

*CHOCOLATE CHIP COOKIES

After trying different kinds of chocolate chip cookies recipe.
Yes, Finally i found the...
Best-Killer-Yummy chocolate chip cookies recipe ever.


It's very soft-chewy texture with chunks of chocolate chips.
Ooooooh i'm drooling over this cookies :)
I got this recipe from my mom in-law.
Thank you so much for this killer recipe.

Ingredients:
- 2 Eggs
- 1 Tbs Vanilla
- 1 Cup White Sugar
- 1 Cup Brown Sugar
- 1 Cup Unsalted Butter, Room Temperature
- 18 Oz Semi-Sweet Mini Chocolate Chips

*Sift together:
- 2 1/2 Cups Flour
- 1/2 Tsp Baking Soda
- 1/8 Tsp Salt

Directions:
1. Cream together butter, brown sugar, white sugar and add eggs one at a time. Beating well after each addition.
2. Stir in flour mixture and then stir in chocolate chips.
3. Drop by rounded or ice cream scoop onto ungreased baking sheets.
4. Bake 350 F for 15 min.

*Tips: The secret to scrumptious cookies is in the butter. Buy a real butter and a good one. It make lots of different, I swear.


*Recipe Courtesy of Mom in-law
*Pictures Courtesy of Mysexykitchen