2014年05月22日

Stain Remover



3% Hydrogen Peroxide
Lemon Essential Oil

To make, just simply add 5 drops of Lemon Essential Oil to every ½ cup of 3% Hydrogen Perdoxide.
Spray on your garment and let it set/soak and wash as normal.
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posted by alice at 23:12| 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

Nutella Mug Cake


Ingredients
4 tablespoons self rising flour, sifted
3 tablespoons unsweetened cocoa powder, sifted
4 tablespoons caster sugar
1 medium egg
3 tablespoons Nutella
3 tablespoons milk
3 tablespoons olive, or vegetable oil
2-3 teaspoon chocolate chips

Instructions
Combine all ingredients except chocolate chips in a bowl. Beat well with a whisk until smooth and blended. Divide the batter between 3 small microwave safe mugs, or two medium mugs. Important thing is to fill mugs up to just ¾ full, if not the cake will overflow when it rises. Then tip in 1 teaspoon chocolate chips into each cup and push it into the batter until completely covered.
Microwave on high power for anywhere between 30 seconds to 3 minutes−I did two cups, together. Please note that cooking time will depend on microwave wattage. Mine took 1.5 minutes (850 watts oven), whereas the original recipe says it was done in 30 seconds−so watch out. The key for the perfect lava cake is not to overcook the batter. The cake should rise a bit, ideally with a moist, fluffy, gooey texture, and glossy, fudgy top. The more you cook, the cake will toughen up and dry−so slightly undercook and keep an eye on it the whole time.
Top with whipped cream, if you like. And of course, serve with strawberries or raspberries−the perfect partner for chocolate. Enjoy!
posted by alice at 22:58| 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

Mini Nutella Cheesecakes


-Ingredients-
250g packet of Oreos
50g unsalted butter – melted
1 teaspoon of vanilla essence
500g cream cheese – softened at room temperature
¾ cup of icing sugar
150ml of thickened cream
1 x 400g jar of Nutella (minus the one spoonful you HAVE to eat while trying to extract the rest).
10 x 110g empty (cleaned) baby jars.

Process the Oreos, combine with the melted butter then evenly divide the mixture into the base of the baby jars.

Beat the softened cream cheese and icing sugar until light and fluffy, add the vanilla, cream and Nutella and beat until well combined.

Place in a freezer bag, cut off one corner and use this as a piping bag to fill your jars with Nutella goodness.
posted by alice at 22:52| 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04月28日

General Tso's Chicken


~Marinade~
1 tablespoons soy sauce
1 tablespoon Chinese rice wine or dry sherry
2 egg whites

~Ingredients~
1 pound boneless, skinless chicken thighs, sliced into 1-inch cubes
1 1/2 cups cornstarch
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 cups peanut or vegetable oil for frying, plus 1 tablespoon for stir-frying
8 dried whole red chilis, or substitute 1/4 teaspoon dried red chili flakes
2 cloves garlic, minced
1 teaspoon white sesame seeds, for garnish
Scallions, green parts thinly sliced, for garnish

~Sauce~
1/4 cup chicken stock, or substitute water
1 1/2 tablespoons tomato paste
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon hoisin sauce
1 teaspoon chili paste
1 teaspoon sesame oil
1 tablespoon sugar
1 teaspoon cornstarch
Instructions

Prepare the marinade: In a large bowl, combine the soy sauce, rice wine, and egg whites. Coat the chicken to the marinade mixture and let sit for 10 minutes.
Prepare the sauce: In a small bowl, combine the chicken stock, tomato paste, sugar, soy sauce, rice vinegar, hoisin sauce, chili paste, sesame oil, sugar, and the 1 teaspoon of cornstarch. Stir until the sugar and cornstarch are dissolved. Set the sauce aside.
In a large bowl or deep plate, toss the 1 1/2 cups cornstarch with the salt and pepper. Coat the marinated chicken in the cornstarch and shake off any excess before frying.
Heat the 3 cups of peanut or vegetable oil in your wok until it registers 350°F on an instant-read oil thermometer. Working in 2 or 3 batches, add the first batch of chicken cubes and fry until golden brown on the outside and cooked through, about 4 to 5 minutes. Remove the chicken with a slotted spoon and drain on paper towels. Repeat with the rest of the chicken.
Drain the oil into a heatproof container and save for discarding. Wipe the wok with a paper towel to remove any brown bits, but don’t wash.
Reheat the wok or skillet over medium-high heat. Add another 1 tablespoon of oil and swirl to coat the base and sides. Add the dried chilis and garlic to the wok and stir-fry until just fragrant, about 20 seconds. Pour in the sauce mixture and stir until thickened, about 1 to 2 minutes.
Return the chicken to the wok and stir well to coat with sauce. Transfer the chicken to a serving dish. Garnish with white sesame seeds and scallions. Serve with white rice and vegetables.
posted by alice at 22:58| Comment(0) | 鶏肉 | このブログの読者になる | 更新情報をチェックする

2014年04月08日

Peanut Butter Pretzel Bars




12 tablespoons unsalted butter - melted
1 1/4 cups crushed graham crackers
1 1/2 cups creamy peanut butter
1 1/2 cups powdered sugar
12 ounces semi-sweet chocolate chips
1 cup roughly crushed pretzels
caramel sauce - optional


Line a 8 x 8 baking dish with aluminum foil and spray with non-stick cooking spray. Set aside.
Into a large bowl add: butter, graham crackers, peanut butter and sugar. Mix until creamy and smooth.
Pour mixture into baking dish and using an offset spatula smooth top. Transfer to freezer for approximately 15 minutes.
Melt chocolate chips in microwave safe dish in microwave according to your microwave's directions.
Pour melted chocolate over peanut butter and sprinkle with pretzels. Return to freezer for additional 15 minutes OR until firm.
Cut into 9 large squares or 18 smaller squares. Drizzle with optional caramel sauce.
Store in an airtight container in refrigerator.
posted by alice at 23:12| 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

Edamame Hummus




1 c. cooked edamame
1/4 c. tahini
2 tbsp. lemon juice
1 garlic clove, peeled
2 tbsp. coarsely chopped fresh herbs (optional--I used rosemary, thyme, and basil)
2 tbsp. olive oil (add more if you like your hummus creamier)
salt to taste (I used 1/4 tsp.)


Combine edamame, tahini, lemon juice, garlic, and herbs in food processor. Process until smooth. Drizzle olive oil through feed tube, continuing to process until oil is fully incorporated. Season with salt to taste and serve.
posted by alice at 22:54| Comment(0) | その他 | このブログの読者になる | 更新情報をチェックする

2014年02月28日

No Bake Caramel Apple Butter Cheesecake



1 1/2 cups graham cracker crumbs
4 tablespoons butter, melted
1/2 cup heavy whipping cream
1/2 cup granulated sugar
16 ounces cream cheese, softened
1 teaspoon vanilla extract
1 cup apple butter
1/4 cup caramel sauce (homemade or store bought)

Instructions
Mix together the graham cracker crumbs and butter. Press into the bottom of a 9×9 pan. Refrigerate while you prepare the batter.
In a medium bowl, beat the cream until stiff peaks form (pull beaters straight up and the peaks should not fall). Set aside.
In a large bowl, beat together the sugar, cream cheese, and vanilla then beat in the apple butter. Fold in the whipped cream. Spread evenly into the prepared pan.
In a small microwavable bowl, microwave the caramel until slightly softened (10-15 seconds). Drop by spoonfuls on top of the cheesecake batter then swirl with a knife. Refrigerate for at least 4 hours before serving.

cc:http://www.chocolatemoosey.com/2013/09/10/no-bake-caramel-swirl-apple-butter-cheesecake/
posted by alice at 14:00| 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

2013年11月26日

Eggnog Tres Leches Cake



CAKE:
16 1/2 oz yellow or white cake mix
1 c plain yogurt
1 1/4 c dairy eggnog
1/4 c canola oil

TRES LECHES:
7 oz sweetened condensed milk
6 oz evaporated milk
2/3 c dairy eggnog
1 c heavy whipping cream
2 Tbsp sugar
fresh ground nutmeg, for garnish

Preheat oven to 350 degrees F. Spray a 13x9 baking dish with nonstick spray; set aside.

In a large bowl, combine cake mix, yogurt, eggnog, and canola oil. With an electric mixer, blend on low for 30 seconds; shut off and scrape down sides. Blend on medium speed for 2 minutes. Batter should be smooth but slightly thicker than a regular cake batter. Pour into prepared pan and bake for 25- 28 minutes or until cake begins to pull away from sides of pan. Remove and allow to cool on wire rack.Once cool, poke holes in cake at 1 inch intervals using a wooden spoon or straw.

In a bowl, stir together sweetened condensed milk, evaporated milk, and eggnog. Pour entire bowl slowly into holes on cake. Cover pan and refrigerate overnight or a minimum of 4 hours. The longer it sits, the better it gets.

Meanwhile, in a chilled bowl, beat whipping cream and sugar with chilled beaters until stiff peaks form. Refrigerate until ready to use. To serve, place a dollop on portion of cake and garnish with a sprinkle of fresh ground nutmeg. Store cake in refrigerator.
*** in my second batch of whipped cream, I added the nutmeg directly to the whipping cream and that was quite tasty too.

NUTRITIONAL INFO: per serving without whipped cream
calories: 275
Fat: 11.7g Sat Fat: 3.4g
Cholesterol: 27mg
Sodium: 262mg
Total Carbs: 37.9g Sugars:25.5g
posted by alice at 22:58| 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

2013年11月14日

Strawberry Shortcake Doughnut Muffins



Strawberry Shortcake Doughnut Muffins
12 tablespoons (1.5 sticks) butter, softened
3/4 cup sugar
2 eggs
3 cups (13.5 oz) all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3/4 cup milk

Preheat oven to 350 degrees F. Coat a mini-muffin tin with nonstick cooking spray. Beat the butter and sugar for 5 minutes until soft, fluffy and lighter in color. Beat in the eggs, one at a time, until just mixed in. Sift together the flour, baking powder, and salt. Stir a fourth of the dry ingredients into the batter. Then stir in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and batter is smooth, but be careful not to overmix. Fill muffin tins with 1.5 tablespoons of batter (about 3/4ths full). Bake at 350 for 14-15 minutes until a toothpick comes out clean.

Brown Butter Cinnamon Sugar Crust
12 tablespoons (1.5 sticks) butter
1 cup sugar
1 tablespoon ground cinnamon

Melt the butter until it starts to bubble and then foam. When it starts to foam, whisk constantly for 1-2 minutes until it turns brown and you see brown flecks at the bottom of the pan. Immediately remove from heat and pour into a bowl for dipping. Combine the sugar and cinnamon. When the muffins are just cool enough to handle, remove from the tin and dip them on all sides into the melted butter then roll in the cinnamon sugar.

Vanilla Buttercream Frosting
6 tablespoons butter, softened
1 cup powdered sugar
1 tablespoon milk
1 teaspoon Tahitian vanilla extract
1 pint strawberries, sliced and cut in half

Place the butter, sugar, milk and vanilla in a large mixing bowl. Beat on medium speed until smooth and creamy, about 3-5 minutes. If necessary, add more milk, one tablespoon at a time, beating for 1-2 minutes after each addition until desired consistency is reached. Pipe onto muffins and top with sliced strawberries.
Makes 18-20 mini muffins.


Read more at http://www.kevinandamanda.com/recipes/breakfast/strawberry-shortcake-doughnut-muffins.html#ixzz2kYTUS3Om
posted by alice at 04:21| 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

2013年10月28日

Baked Fried Chicken



6 boneless, skinless chicken breast cut into thirds
1 cup all-purpose flour
1/2 teaspoon salt
1 tablespoon seasoned salt (I use Lawry’s Seasoned Salt)
3/4 teaspoon pepper
2 teaspoon paprika
1/2 stick butter (or 1/4 cup)
Buttermilk
1 gallon-size Ziploc bag (optional)


Place thawed chicken strips in a bowl of buttermilk, cover, and let soak 20-30 minutes in the refrigerator..
Meanwhile, preheat oven to 400 degrees Fahrenheit.
Combine and mix thoroughly flour, salt, seasoned salt, pepper, and Paprika in a gallon-size Ziploc bag or bowl.
Cut 1/2 stick of butter into a few pieces and place in a 9- x 13-inch pan. Melt butter in preheated oven.
Spread melted butter around the bottom of the pan. Lightly spray the pan with cooking spray, if needed, to make sure that there are no dry spots.
Shake excess buttermilk off chicken and completely coat each piece in flour mixture. Either shake in the bag until coated or dip each piece in the bowl until coated.
Place each piece of chicken in the preheated pan. Bake for 20 minutes. Turn each piece of chicken over and continue baking for 20 minutes more, or until cooked through (170 degrees F).
posted by alice at 23:23| Comment(0) | 鶏肉 | このブログの読者になる | 更新情報をチェックする
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