Tag Archives: dessert

Microwave Oven Cashew Brittle

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I wanted to try and make something besides cookies and brownies so I decided to make some Brittle!

And since I already had Cashews at home, I thought Hey, why not?

And this recipe is easy enough for you to make it with your kids, or if you’re bored!

No need for a candy thermometer or the hassle!

Just as an FYI though, I would pam/butter anything you use to mix the ingredients or stir or spread out. Otherwise it’ll stick on there super fast!

Ingredients:

1 cup cashews (you can use up to 1 1/2 cups if you want)

1 cup white sugar

1/2 cup light corn syrup

1 tablespoon butter

1 pinch salt

1 teaspoon vanilla-extract

1 teaspoon baking soda

Directions:

1. You can grease the cookie sheet but I found it much easier to use parchment/wax paper instead. It cleans up a lot easier as well. So line a baking sheet with parchment paper.

2. In a glass bowl, combine the sugar, corn syrup and salt. You can mix it around a little so the corn syrup mixes in with the sugar. Microwave for 5 minutes.

3. Crush up some Cashews and mix them into the bowl after the initial 5 minutes in the microwave.

4. While waiting for it to microwave, combine the softened butter, vanilla and baking soda into a separate bowl. You can use a tiny bit more baking soda if you want to make it less hard and easier for children and elderly people to eat.

5. Get a wooden spoon or a metal spatula and cover it with butter or pam.

6. After the sugar mix is done microwaving, remove it carefully and quickly mix in the butter mixture. The whole thing will be foamy.

7. If you want an easier cleanup, you can also pam the side of the bowl from which you are going to pour the brittle from. Pour the mixture immediately onto the parchment paper lined cookie sheet.

8. Let cool for 15 minutes, or until set.

9. Break into pieces, store in an airtight container and enjoy!

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Chocolate Chip cookies with White creme + Milk Chocolate Hershey’s Kisses inside

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I was once again struck with the sudden urge to bake something so I thought, “Hey, why not?”

So I decided to use up the rest of the Hershey’s Kisses that I had to make different cookies out of them!

They worked out pretty well!

So here is the recipe:

Ingredients:

At least 48 Hershey’s Kisses (You can use whatever flavor that you prefer)

1 cup (2 sticks) of butter, softened

1/3 cup white sugar

1/3 cup brown sugar

1 teaspoon vanilla extract

2 cups all-purpose flour

1 cup Chocolate Chips (Again, you can use White or Dark chocolate chips, or whatever else you prefer)

Directions:

1. Preheat oven to 375 degrees.

2. Beat the butter, both sugars and the vanilla in a large bowl until thoroughly blended.

3. Slowly add the flour to the wet mixture and mix until smooth.

4. Fold in the chocolate chips.

5. Unwrap however many Hershey’s Kisses you will use immediately.

I baked the cookies 1 cookie sheet at a time so I unwrapped 12 Hershey’s Kisses for the first batch.

6. Get some dough and start to mold it around the Hershey’s Kiss, making sure to cover it completely. Shape them into balls and place them on the ungreased cookie sheet.

7. Bake for about 10-12 minutes or until set.

8. When you remove them, cool them slightly and then remove the cookies from the cookie sheet to either a wire rack or some newspaper.

And voilà! You have yourself some delicious cookies to eat and share!

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Half-Batch Chocolate dough cookies with milk & white chocolate chips

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Made a half-batch of cookies so I thought I’d share the recipe with you!

They were SO delicious!

I think Mark ate most of the batter before I could get it on the pan into the oven. But…in his defense, it was some of the best tasting cookie batter I’ve ever had.

So here is what you need:

Ingredients:

– 1 cup + 2 tablespoons flour

-1/2 cup butter

-1 large egg

-1/2 teaspoon salt

-1/2 teaspoon baking soda

-6 tablespoons of firmly packed brown sugar

-6 tablespoons sugar

-1/2 teaspoon vanilla extract

-3/4 cup white chocolate chips

-3/4 cup milk chocolate chips

-3 tablespoons cocoa powder

Directions:

1. Preheat the oven to 375 degrees.

2. Cream together the butter and the sugars. You can take the butter and open the sides and microwave it for about 13-15 seconds so that it becomes soft. Make sure to watch it so it doesn’t melt and make a mess.

3. Add the vanilla and the egg and continue mixing. Mix well.

4. Add the flour, salt and baking powder into the same bowl. Usually you would do this separately but since it is a half batch recipe it is easier to mix it all together without having to do it in parts. Mix well until everything is consistent.

5. Add in the cocoa powder and mix it in.

6. Fold in the chocolate chips.

7. On a ungreased cookie sheet, drop round spoonfuls of the dough. I usually use an ice cream scoop and it works out pretty well.

8. Bake for about 8-10 minutes. They should still be soft so when you take them out of the oven let them cool on the cookie sheet for a few minutes before you transfer them onto wire racks or newspaper.

9. Enjoy and share!

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Hong Kong Egg Tart Recipe

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Mark really liked the Egg Tarts when we were in Hong Kong so I thought, hey why not make them at home?

So I got my Nordic Ware Tartlette Baking Pan in the mail a couple days ago from Amazon so I thought it was the perfect time to try making some Hong Kong Style Egg Tarts at home!

So I looked for a recipe online but there were some things that I changed and will note in the recipe.

So this Tartlette pan is a little smaller than the average tart mold so please keep this in mind.

They were the perfect size for the egg tarts but the recipe online has slight variations and I’m sure this recipe works well with either the Tartlette mold that I have or the regular sized Tart molds.

So here are the ingredients needed:

Crust

  • 1 cup confectioners’ sugar
  • 3 cups all-purpose flour
  • 1 cup butter
  • 1 eggs, beaten
  • 1 dash vanilla extract

Filling

  • 2/3 cup white sugar
  • 1 1/2 cups water
  • 9 eggs, beaten
  • 1 dash vanilla extract
  • 1 cup canned evaporated milk

And let me say this now, the portion for the filling is way too much. You do not need this much filling, especially if you are using the Tartlette mold like I was. I only needed a tiny fraction of what I ended up making overall.

You could use this new adjusted recipe for the filling and still make out okay.

  • 1/3 cup white sugar
  • 3/4 cup water
  • 4-1/2 eggs, beaten
  • 1/2 dash vanilla extract
  • 1/3 cup and 2 tablespoons and 1 teaspoon evaporated milk

Don’t worry too much about the 1/2 egg and the precise measurements of the evaporated milk. A close enough amount will work just fine.

The directions also say that you have to sieve things but I didn’t have one, so I didn’t do it. So if you guys don’t have a sieve, don’t worry about it. My egg tarts turned out just perfectly without it.

Directions:

1. What I would do first is take the sugar for the filling and boil it with the water until the sugar is completely dissolved. Once it is dissolved take it off the stove and cool to room temperature. If you’re pretty fast at working through recipes I would put the dissolved sugar water either into the fridge or the freezer so that it cools down faster.

2. Next preheat your oven to 450 degrees F.

3. In a medium bowl, mix together the confectioners’ sugar and flour. Powdered sugar and Confectioner’s sugar is the same thing for those of you who weren’t sure. I had to double check at one point too…

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4. Mix in butter with a fork until it is in small crumbs. Stir in the egg and vanilla until the mixture forms a dough. The texture should be slightly moist. Add more butter if it is too dry, or more flour, if the dough seems greasy. So butter usually comes in these small 1/2 cup packets and they were just the perfect amount for me. Just open up the sides, pop it in the microwave for about 10 seconds and then it should be soft enough to mix. Keep an eye on it, it shouldn’t melt but just in case.

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5. Shape dough into 1 1/2 inch balls (or depending on pan size may have to adjust size), and press the balls into tart molds so that it covers the bottom, and rises up a little over the edges. You can basically mold/press it into the mold so that it takes shape of the crust. You can make it thicker/thinner depending on your preference. Works and tastes great either way. Use your fingers to shape the dough into the mold. And ladies, try to be delicate if you have longer nails, I know how it is.

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6. Strain the eggs through a sieve, and whisk into the sugar mixture. Stir in the evaporated milk and vanilla. Strain the filling through a sieve, and fill the tart shells. And again like I said before, I did not use a sieve because I do not have one and they turned out just great anyways! So don’t stress too much about it otherwise! I just made sure to whisk everything really good. I used these small 5 fl oz cans of Nestle Carnation Evaporated Milk and it was just about perfect for the full filling recipe. 2 cans of these are a little more than 1 cup total. So if you are using the adjusted recipe one can should be more than enough!

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7. Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit. I ended up baking them for close to 19 minutes. You can check up on them but if you’re not sure how they are you can take an oven mitt and slightly shake the baking pan to see if the egg custard is still mostly liquid, which in that case you can give it a couple more minutes. If you see it puffing up, don’t be alarmed! It will settle down again and it will taste just as delicious!

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And for those of you curious to see how much “filling” I had left over from the original recipe, here it is:

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It was ridiculous how much I had left over! Shows me for using Jumbo eggs. Oh yeah, DON’T USE JUMBO EGGS!

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It doesn’t affect the taste, just your sense of waste. Haha. The recipe for the dough was pretty spot on. I had a little more dough left over so I ended up making about 8 more egg tarts after the first batch. I didn’t really mind since I had so much filling left over.

And I had to face my never ending battle with saran wrap…but I swear, someday I will be victorious!

Does anyone still make saran wrap that still works? I swear it won’t stick onto any surface!

And after about 15-20 you should have some beautifully tasty Hong Kong style Egg Tarts!

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Enjoy the recipe!

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