2015年04月03日

Kings Hawaiian Rolls - Copycat

2 cup warm water or pineapple juice
3/4 cup sugar
2 Tblsp instant (SAF) yeast (aka bread machine yeast)
2 tbs vegetable oil
3/4 tsp salt
1/2 tsp ground dry ginger
1 tsp vanilla extract
3 eggs
6 cups bread flour
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2015年03月31日

Coconut Lemon Cake


INGREDIENTS
For the Cake:

2 3/4 cups cake flour
1 cup finely shredded coconut
1 Tbsp plus 1 tsp baking powder
1/2 tsp sea salt
1 cup butter (2 sticks)
1 1/4 cup sugar
3 large eggs room temperature
5 large egg whites, room temperature
1 can coconut milk
2 oz melted and cooled Lindt white chocolate with coconut
1 tsp vanilla extract
1 tsp coconut extract

Filling:
Jarred Lemon Curd (From World Market)

For the Frosting:

4 large egg whites
1 cup sugar
1/4 tsp salt
1 lb of butter, cool room temperature, cut into tablespoons sized pieces
1 tsp coconut extract
1/2 tsp natural yellow food dye

For the Garnish:

2 tsp cocoa powder
2 tsp water
Speckled malted chocolate eggs

INSTRUCTIONS

1. Preheat oven to 350°F. Prepare three 8"×2" or 8"×3" round cake pans with butter and parchment paper circles. Butter the parchment and then sprinkle with flour, tapping out excess.

2. In a large bowl combine the flour, coconut, baking powder and salt. Set aside.

3. In a bowl of a stand mixer or large bowl with a hand mixer, cream the butter and sugar together. Add in the whole eggs one at a time, mixing well in-between each addition. In a separate bowl combine the egg whites, the coconut milk, the melted and cooled chocolate, and the extracts.

4. Add the egg white mixture to the butter mixture and mix well. Then add in the flour mixture and mix until just combined. Divide the batter evenly among the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the middle comes out clean. Cool in pans for 10 minutes then carefully invert onto a cooling rack, using a knife around the edges to loosen before inverting, and cool completely before frosting. Once cool, use a large serrated knife to level the tops of the cakes.
Make the Frosting

1. Set a pan with 1" of water over medium heat and bring to a low simmer. In a bowl of a stand mixer combine the egg whites, sugar and salt; whisk until combined. Set the mixing bowl over the pan of simmering water making sure the bottom isn't touching and whisk continuously for 5 minutes. Remove the bowl and set in the stand mixer. Using the whisk attachment, whisk the mixture on high until it thickens and turns white and shiny, like meringue, and holds stiff peaks. Add in the butter one tablespoon at a time while the mixer is on medium. Once all the butter is in add in the coconut extract and then raise the speed to high. Whip for another 2 minutes until the frosting is well mixed.
How to Assemble the Cake

1. Place one round on a cake stand or cake circle on a cake plate. Pipe a circle of buttercream around the cake edge and spread a thin amount in the middle with a spatula. Spread on about a 2/3 cup prepared lemon curd. Repeat with next layer and top with third layer. Spread a thin layer of buttercream all over the cake to seal in crumbs. Chill for 30 minutes. Spread all but 2/3 cup remaining frosting over the cake and smooth with an offset cake spatula.

2. To get the speckled egg effect, mix 2 tsp cocoa powder with 2 tsp water and mix until smooth. Dip the tip of a pastry brush in water and then in the cocoa powder mixture and flick the ends of the brush to spray the cake with chocolate speckles. Repeat on all sides. Using a pastry bag and a piping tip, pipe a border around the bottom edge of the cake and place a chocolate malt speckled egg about every inch or so.

3. Serve cake at room temperature.
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2015年01月29日

Coleslaw

1 (16 ounce) package coleslaw mix
2 tablespoons minced onion
1/3 cup white sugar
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white wine vinegar
2 1/2 tablespoons lemon juice
posted by alice at 23:01| Comment(0) | 野菜 | このブログの読者になる | 更新情報をチェックする

2015年01月08日

Carrot ginger dressing

4 carrots
½ white onion
¼ cup chopped ginger or a little more if you really like ginger like me
2 tablespoons white miso paste
¼ cup rice wine vinegar
2 tablespoons raw honey or coconut palm sugar
3 tablespoons dark toasted sesame oil
2 tablespoons olive oil
¼ cup water
½ teaspoon sea salt
½ teaspoon fresh ground black pepper
posted by alice at 07:09| Comment(0) | ソース類 | このブログの読者になる | 更新情報をチェックする

2015年01月04日

Ginger dressing

¼ cup chopped ginger
2 tablespoons white miso paste
1/3 cup Tahini
¼ cup rice wine vinegar
2 tablespoons raw honey or coconut palm sugar
3 tablespoons dark toasted sesame oil
2 tablespoons olive oil
¼ cup water
½ teaspoon sea salt
½ teaspoon fresh ground black pepper

Mix in food processor
posted by alice at 10:21| Comment(0) | ソース類 | このブログの読者になる | 更新情報をチェックする

2014年11月26日

Fudge

3 cups Chocolate chips
1 can (14 oz) condensed milk
4 Tbsp butter
1 tsp vanilla
1/4 tsp salt

Microwave chocolate chips, condensed milk and butter for 1 minute.
Mix till smooth.
Add in vanilla and salt.
Pour into greased pan and chill for 2 hours.
posted by alice at 10:43| Comment(0) | デザート | このブログの読者になる | 更新情報をチェックする

2014年11月22日

チョコ・バナナパン

Bread flour 270g
Cocoa powder 10g
Banana (small cut) 25g
Yeast 3g
Sugar. 27g
Salt. 5g
Chocolate chip. 10g
Milk 81g
Water. 81g
Butter. 21g
posted by alice at 00:09| Comment(0) | パン系 | このブログの読者になる | 更新情報をチェックする

2014年11月19日

Static guard

2 Tbsp fabric softener
1 C water
posted by alice at 23:06| Comment(0) | 生活の知恵 | このブログの読者になる | 更新情報をチェックする

2014年10月14日

Gooey Butter Cake


4 large eggs
1 stick butter
1 box yellow cake mix
8 oz cream cheese, room temperature
2 c or 1 box powdered sugar


Preheat oven to 350F.

Mix together dry cake mix, butter, and 2 eggs and press into a greased 9" x 13" cake pan, pushing the sides up slightly to hold the filling.

For filling: Mix cream cheese, remaining 2 eggs, and powdered sugar, till smooth.

Pour filling into crust and bake for 35 minutes.

Let cool. Serve at room temperature. Store in refrigerator.
posted by alice at 23:43| Comment(0) | デザート | このブログの読者になる | 更新情報をチェックする

2014年10月08日

Shepherd's Pie


1 1/2 pounds russet potatoes
1/4 cup half-and-half
2 ounces unsalted butter
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 egg yolk
For the meat filling:
2 tablespoons canola oil
1 cup chopped onion
2 carrots, peeled and diced small
2 cloves garlic, minced
1 1/2 pounds ground lamb
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
2 teaspoons tomato paste
1 cup chicken broth
1 teaspoon Worcestershire sauce
2 teaspoons freshly chopped rosemary leaves
1 teaspoon freshly chopped thyme leaves
1/2 cup fresh or frozen corn kernels
1/2 cup fresh or frozen English peas


Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.

Preheat the oven to 400 degrees F.

While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.

Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.
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