Thursday, January 27, 2011

Calleigh's cupcakes

Calleigh's Chocolate cupcakes

Ingredients:

  • 1 1/3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 2 teaspoons baking powder
  • 3/4 cup unsweetened cocoa powder
  • 1/8 teaspoon salt
  • 3 tablespoons butter, softened
  • 1 1/2 cups white sugar
  • 2 eggs
  • 3/4 teaspoon vanilla extract
  • 1 cup milk

Buttercream Frosting

125g (4oz) butter
1 cup icing sugar
2 tablespoons milk

1 teaspoon vanilla
Preparation:
Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside. 
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.  
Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool. 
Makes 24 cupcakes
Since, I'm using turbo broiler: Preheat to 150 degrees C and bake for 15 minutes.
Buttercream Frosting
1. Have butter and milk at room temperature.

2. Place butter in small bowl of electric mixer and beat until butter is as white as possible.

3. Gradually add about half the sifted icing sugar, beating constantly.

4. Beat in the remaining icing sugar.

5. Mixture should be smooth and easy to spread with a spatula. Add extra milk or icing sugar until cupcake frosting is of a spreadable consistency.

Coloured: add a drop of food colouring to frosting until you reach the desired colour.


Chocolate Cupcakes With Buttercream Frosting ^^ on FoodistaChocolate Cupcakes With Buttercream Frosting ^^

Thursday, January 20, 2011

My Perfect Chocolate Cupcake

Chocolate Cupcake
Recipe from this link:

Ingredients
  • 1 1/3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 2 teaspoons baking powder
  • 3/4 cup unsweetened cocoa powder
  • 1/8 teaspoon salt
  • 3 tablespoons butter, softened
  • 1 1/2 cups white sugar
  • 2 eggs
  • 3/4 teaspoon vanilla extract
  • 1 cup milk

Directions

Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside. 
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.  
Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool. 
Makes 24 cupcakes
Since, I'm using turbo broiler: Preheat to 150 degrees C and bake for 15 minutes.

Update / Tips:
My first attempt: Temperature was 160 degrees C for 15 minutes. And the recipe was from this link: It turned out like this:
 
Almost perfect! ^^ Except for the texture, its a little dry and crunchy on top. And as you can see, I did not fill the muffin cups evenly. ^^ Too excited to bake! heehee!
So, I made some adjustment for the temperature and I used another recipe....
Second Attempt: According to this recipe. The temperature must be 350 degrees F (175 degrees C) and bake for 15-17 minutes. What I did: I adjust it to 150 degrees and baked it for 15 minutes. 
 BRAVO!!! Purrrfect!!!
My Perfect Chocolate Cupcake on FoodistaMy Perfect Chocolate Cupcake

Wednesday, January 19, 2011

My First Cupcakes

Chocolate Cupcakes
with buttercream frosting

Chocolate Cupcake recipe from this link:

Ingredients.
¾ cup plain flour
¼ cup cocoa powder
2 teaspoons baking powder
½ cup caster sugar
80g butter, melted
2 eggs
½ teaspoon vanilla extract
1 tablespoon milk
  
Baking Temperature
The oven should be preheated to 160oC (325oF)

Method.

  1. Add all the ingredients to a small mixing bowl.
  2. Beat on low speed until well blended. Stop and scrape down the sides of the bowl and the beaters.
  3. Beat on medium speed for two minutes.
  4. Fill evenly into your chosen cake pans. Aim to half fill them.
  5. Bake at 160oC for 15 minutes.
  6. Remove from the oven, stand for five minutes then transfer to a wire rack to cool. Cool completely before decorating. 

Buttercream Frosting from this link:

125g (4oz) butter
1 1/2 cups icing sugar
2 tablespoons milk

1. Have butter and milk at room temperature.

2. Place butter in small bowl of electric mixer and beat until butter is as white as possible.

3. Gradually add about half the sifted icing sugar, beating constantly.

4. Beat in the remaining icing sugar.

5. Mixture should be smooth and easy to spread with a spatula. Add extra milk or icing sugar until cupcake frosting is of a spreadable consistency.

Coloured: add a drop of food colouring to frosting until you reach the desired colour. 

*For Light pink color - 4 drops of red food coloring. 

I used our turbo broiler for baking these cute cupcakes. ^^ It's my first time and it's almost perfect. I just need to fill the muffin pans evenly! ^^ at reduce the temperature to 150oC for 12 minutes. Will see! Update you soon! ^^ 


Tips:


Remember to cool the cupcakes first before you decorate it with your frosting! BELIEVE ME!! ^^ heehee!
Chocolate Cupcakes With Buttercream Frosting on FoodistaChocolate Cupcakes With Buttercream Frosting

Thursday, January 13, 2011

Chicken Carbonara

Sharing my mom's recipe. ^^  
Chicken Carbonara

Ingredients:

1 kilo of fettuccine noodles
1 kilo of ground chicken
1 can of mushroom, sliced
5 cloves of garlic, minced
1/2 butter
2 cans of Del Monte Carbonara Sauce or 2 cans of cream of mushroom
1 can of all purpose cream
1 cup water
2 tablespoon of flour
1 chicken broth cube
1/4 cheese, grated
salt and pepper to taste

Preparation:

Carbonara Sauce:
Low heat, saute garlic until color turns to golden brown
Add 1/2 butter, melt. Add 2 tablespoon of flour, mix well
Add ground chicken, until cook
Add del monte carbonara sauce or cream of mushroom, bring to a boil
Add all purpose cream, 1 cup of water, mushrooms and chicken broth, bring to a boil
Add grated cheese and melt.
Add salt and pepper to taste 

Noodles:
Boil water
Add 1 tablespoon of oil
Put the noodles into the boiling water.
Cook it for 10-15 minutes. Don't over cook the noodles.
Remove the noodles from the water, then melt 1/4 of butter into the noodles. (noodles won't be sticky)



Tips:
To avoid sticky pasta noodles, when boiling water for the pasta just add 1 tablespoon of oil before putting the noodles.
** remember putting to much oil will cause the sauce to slide off the noodles.
Cook it for 10-15 minutes. DO NOT OVER COOK the noodles.
Continue to stir the noodles periodically throughout the cooking process. The noodles are done when they become soft. Drain the noodles, lubricate the noodles with 1/4 butter in 1 kilo of pasta noodles. 
** remember putting to much butter will cause the sauce to slide off the noodles.
Chicken Carbonara^^ on FoodistaChicken Carbonara^^

Wednesday, January 12, 2011

Foodista Ranking & Badges Update

Foodista Ranking & Badges Update 

Foodista Ranking Update:

Kitchen Ranking: I'm still a Sous-Chef
Sous-Chef Sous-Chef

But here are my badges!!! Wipeee!

Badges

  • Photo Enthusiast: Uploaded 25 photos to Foodista
  • Contributing Technique Editor: Edited a technique page for the first time on Foodista
  • Junior Editor: Edited 10 items on Foodista
  • Just Curious: Asked your first question on Foodista
  • Contributing Recipe Editor: Edited a recipe page for the first time on Foodista
  • Members Only: Joined the Foodista community
  • Recipe Contributor: Added your first recipe to Foodista
  • Contributing Food Editor: Edited a food page for the first time on Foodista
  • Widget Amateur: Embedded 10 widgets
  • Photo Amateur: Uploaded 10 photos to Foodista
  • I'm Just Sayin'...: Posted your first comment on Foodista
  • Blogger: Posted your blog link on your profile
  • Twitter-er: Connected your Twitter account
  • Voting Novice: Voted on your first question or answer on Foodista
  • New Advisor: Answered your first question on Foodista
  • Photo Contributor: Uploaded your first photo to Foodista
  • Rating Novice: Rated your first item on Foodista
  • Widget Contributor: Embedded your first widget

Michelle Tancioco on FoodistaMichelle Tancioco

Monday, January 10, 2011

Kimchi Jigae 김치 찌개

Kimchi Jigae 김치 찌개 or Kimchi Soup
Ingredients:

500 grams of Kimchi - drain the juice then set aside, cut the kimchi into squares
1/4 pork cut into cubes
1 white onion diced
2 tomatoes diced
1 Sili Labuyo (Bird's Eye chili)
1 tofu cut into thin squares
1 pork broth cubes
Salt and pepper to taste

Preparation:

Saute onion and tomatoes
Add pork, allow some of the fat to render out of the pork.
Add kimchi, saute.
Add 2 cups of water, kimchi juice then bring to a boil
Add pork broth cubes, bring to a boil
Add the tofu, bird's eye chili (depends on how spicy you want it)
Salt and pepper to taste.


Kimchi Jigae 김치 찌개