Ham carbonara recipe

Ham Carbonara

Ingredients

• 1 packet of fettucine

• 3/4 cup chopped ham

• 2 tbsp olive oil

• 2 shallots, thinly sliced

• 2 garlic cloves, pressed

• 2 egg yolks

• 1/2 cup shredded parmesan cheese

• 3 tbsp fresh chives, chopped

• 3 tbsp fresh parsley, chopped

• 1/2 tsp cracked pepper

Directions

1. Cook pasta according to packet instructions. Drain and put aside 1 1/2 cups pasta water.

2. Cook ham in hot oil in a large skillet over medium-high heat until crisp. Remove ham, reserving drippings in skillet. Drain on paper towels.

3. Saute shallots in hot drippings until tender. Stir in garlic, saute 1 minute. Add reserved pasta water to shallots and garlic and bring to boil. Stir in hot cooked pasta, and remove from heat. Stir in egg yolks, 1 at a time.

4. Reduce heat to medium and cook, stirring constantly, 2-3 minutes or until creamy. Remove from heat, add cooked ham, parmesan cheese, and remaining ingredients. Sprinkle with additional parmesan cheese, if desired. 

Ready to serve!

MyRecipes.com

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Best Carrot Cake Ever Recipe from TipHero

Saw this recipe from TipHero and pinning for experimentation later when I have the time. Quite busy with mommy and work duties at the moment. Ugh. 

Brb.

BEST CARROT CAKE EVER

INGREDIENTS

Carrot Cake:
2 Cups(400g/14oz) caster sugar
4 eggs
2 Cups (400ml/14oz) sunflower oil
1 tsp vanilla essence
2 ¾ Cups (400g/14oz) flour
3 tsp baking powder
1 tsp mixed spice
400g/14oz carrots (finely grated)
Raisins
Cream Cheese Frosting:
2½ cups (1 lb 4 oz/574g) powdered sugar, sifted lightly to remove any lumps
1 lb (16oz/454g) packages cream cheese, at room temperature
½ cup (4oz/120g )unsalted butter, at room temperature
1 tablespoon vanilla extract

DIRECTIONS

1. Whisk together sugar, eggs and oil until thick.
2. Then add in flour and cinnamon and mix gently
3. Lastly, add in the grated carrots and raisins and mix in until well combined.
4. Grease and line a 9” tin. You can also use this recipe to make 2 x 900g/2lb loat tins
5. Pour mixture into tins and place in the oven at 340oF (170oC) for 70- 80 minutes (or until a skewer comes out clean).
6. Leave to cool in tins for 10mins then turn onto a cooling rack.
7. To prepare the frosting: In a large bowl, using an electric mixer on medium-high speed cream cheese and butter until smooth. Then slowly add in the powdered sugar and vanilla until it is smooth and creamy (do not overbeat). Chill until needed.
8. Decorate as desired, maybe with some little frosted carrots!

http://tiphero.com/best-carrot-cake/

Crispy chicken recipe

Found on facebook. Saving to try later

Recipe: Microwave Chocolate Moist Cake

So I as looking for some microwave cake recipe for a fast craving fix. Found one from tablefortwo.com. Credits to her for experimenting to get the perfect moist chocolate for us to enjoy! :)

Prep time:  1 min

Cook time:  1 min

Total time:  2 mins

Serves: 1

 

Ingredients:

• ¼ cup all-purpose flour
• 2 tbsp. unsweetened cocoa powder
• ¼ tsp. baking powder
• 2 tbsp. granulated sugar (you can add 1 tbsp. more if you like it a bit sweeter)
• ⅛ tsp. salt
• ¼ cup + 1 tbsp. milk
• 2 tbsp. vegetable oil
• 1 tbsp. hazelnut chocolate spread

Instructions:

1. In a medium bowl, whisk together dry ingredients.
2. Whisk in the milk and vegetable oil until all ingredients are combined and batter has no clumps.
3. Pour batter into a microwave-safe mug. Mine was a 14-ounce mug. You want enough head space for the cake to rise without pouring over.
4. Add 1 tbsp. of hazelnut chocolate spread in the middle of the batter. Just drop it in the middle, no need to push it down and sink it in the batter.
5. Place a paper towel into the microwave and set the mug on top (this is to catch any batter if your mug cake overflows).
6. Microwave mug cake for 70 seconds on high (PLEASE READ NOTES CAREFULLY BELOW)
7. Carefully remove from microwave and enjoy!

Notes:

Please note that ALLmicrowaves are different therefore can yield different results and can overcook this mug cake if you aren't careful. My microwave is 950 watts and I cooked mine on 100% power for 70 seconds. Knowing this information, it may help you better judge how long to cook yours for and at what power.

You can totally omit the tablespoon of chocolate hazelnut spread if you want or use a different spread of your choice (peanut butter, biscoff, etc.). I just thought it made the cake even more moist but the cake itself is moist enough without it!

Recipe: Banana chocolate sheet cake

A super easy, delicious and moist banana chocolate cake. No whipping or machine required!

Author: Bear Naked Food

Recipe type: Dessert, Baking

Serves: 8 - 10 pax

Ingredients:

• 1 cup (200 g) caster sugar
• 1 cup (130 g) all-purpose flour
• ⅓ cup (35 g) unsweetened cocoa powder (I’m using regular)
• ¾ tsp baking powder
• ¾ tsp baking soda
• ¼ teaspoon salt
• 1 large egg
• 1 very ripe large banana – mashed with fork
• ½ cup (120 ml) warm water
• ¼ cup (60 ml) milk
• ¼ cup (60 ml) vegetable oil
• ¾ tsp pure vanilla extract
• 
  
• Chocolate Ganache:
• 4 oz (110 g) semisweet or bittersweet chocolate chips
• ¾ cup (180 ml) heavy whipping cream
• ½ tbsp (7 g) unsalted butter

Full instructions:

1. Preheat oven to 180°C/350°F.
2. In a large bowl, add in flour, sugar, cocoa powder, salt, baking powder and baking soda and mix well. Set aside.
3. In another medium bowl, add in mashed banana, egg, milk, warm water, oil, vanilla extract and mix well.
4. Add the wet ingredients to the dry ingredients and mix gently, until just combined. Do not overmix or the cake will be tough.
5. Pour the watery batter into a 20 x 20 greased square cake tin or sheet pan and bake for 25 mins or until a skewer inserted comes out clean.
6. Let it cool in the cake tin set on a wire rack. You could choose to remove the cake from the cake tin or leave it in.
7. Prepare the chocolate ganache by melting the 3 ingredients in a microwave or in a heatproof bowl set over a pot of simmering water. Let it cool completely.
8. Drizzle the ganache and spread all over the cake with a flat spatula or butter knife.
9. Let it set in the fridge for 30 mins before cutting.
10. Optional: top with your favorite crushed nuts (i.e almonds, walnuts, etc) or sprinkle funfetti color sprinkles all over.

Swiss Meringue Buttercream Recipe

3 small eggwhites (2.5 big eggwhites)

1cup n 1 tsbp sugar

Pinch of salt

150 gm unsalted butter room temp cut into cubes

1.5 tsp vanilla extract

1. Cook egg whites, sugar and salt in double boiler. Whisk constantly with hand mixer until all sugar dissolves and reached 140F (60C) Temperature is to insure egg white is safe enough to consume.

2. Transfer mixture to a standing mixer and beat at low speed for 3 mins. Continue beating and increasing speed gradually for another 8 mins until mixture is fluffy and glossy and TOTALLY COOL. Do not mix butter when meringue is still hot as it causes the mixture to curdle. Touch the bottom of the bowl to check temperature.

3. With mixer on medium low speed, add butter a few cubes at a time mixing well after each addition. (If u notice the mixture to curdle, just keep beating). Continue until mixture is light and fluffy.

4. Once all butter is in, continue adding vanilla and food coloring if desired. Scrape and mix until completely smooth.

5. You can also change to paddle attachment and mix at medium low to remove air bubbles.

Recipe: Spritz cookies from Wilton packaging

Disks guide

Cupcake guide

Recipe: Wiltons cut-out cookie

Some design ideas

Recipe: Lemon cheese cookie

Bookmarking this recipe found online

Recipe: Sugar Cookie

1 cup butter, softened
1 cup granulated white sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 egg
2 teaspoons baking powder
3 cups all purpose flour


Directions: 
Preheat oven to 350° F.

1. In the bowl of your mixer cream butter and sugar until smooth.
2. Beat in extracts and egg.
3.In a separate bowl combine baking powder with flour and add a little at a time to the wet ingredients. The dough will be very stiff. If it becomes too stiff for your mixer turn out the dough onto a countertop surface. Wet your hands and finish off kneading the dough by hand.
4. Do not chill the dough. Divide into workable batches, roll out onto a floured surface and cut. You want these cookies to be on the thicker side (closer to 1/4 inch rather than 1/8).
5. Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.

*source inkatrinaskitchen.com

Recipe: Almond Biscotti

3 egg whites
120g plain flour sifted
90g caster sugar
120g whole almonds

1. Whisk egg whites until smooth stiff peaks like that of a meringue
2. Add in sifted flour. I used the mixer attachment of my kitchenaid else you can gently fold with a spatulla.
3. Add in almonds and mix well. Consistency should be soft and light like a very thick batter.
4. Pour mixture into a greased dish. Rectangular dish is preferred so it'll be easy to cut later.
6. Bake @ 180C for 30 mins.
7. Let is cool at room temperature. Wrap with a clinging plastic then freeze for at least 3 hours. If you won't freeze, bread will be very hard to cut and will make the biscuit stone hard not crunchy.
8. Take out from fridge and sliced thinly.
9. Arrange sliced pieces in a baking tray and bake @ 130C for 45 mins till crispy and crunchy.

Recipe: Brazo de Mercedes

Yields 16 regular size cupcakes

For filling:
8 egg yolks, lightly beaten
1 tsp vanilla extract
1/4 cup cornstarch
300ml condensed milk
300 ml water

For Meringue:
9 egg whites
1 cup sugar
1 tsp cream of tartar
1 tsp vanilla extract

Directions (Filling):
1. Pour condensed milk in a small pan
2. Mix water and starch together, add to condensed milk and heat up the pan.
3. Add egg yolks gradually, while it's still not too hot
4. Whisk continuously until thick

Directions (Meringue):
1. Beat egg whites till foamy and add cream of tartar
2. Gradually add sugar and mix until it can form stiff peak
3. Pipe to cupcakes, leave center open for filling
4. Bake at 350F for 5-7 mins until it's nicely brown on top.
5. Let it cool a bit before filling
6. Dust the filled cupcake with powdered sugar.

*from Bakehappy.com. 

Recipe: Sturdy buttercream (crusting) frosting

I was looking for a buttercream frosting that can survive Singapore humid weather and here it is:

Ingredients:
900g icing sugar sifted
115g butter softened
345g cup solid vegetable softening
1.5 tbsp vanilla extract
1/8 to 1/2 cup whole milk

Directions:
1. Cream butter, shortening and vanilla until smooth around 3-5 mins (medium speed in electric mixer)

2. Add about 1/4 of icing sugar. This needs to be added gradually to prevent sugary snowstorm in your kitchen.

3. Mix in low speed until fully incorporated. Pause to scrape the sides of the bowl.

4. Add another 1/4 of the icing sugar. Continue the mixing and pausing in between until you've mixed all the icing sugar. Consistency is quite thick.

5. Add 1/8 cup of whole milk and mix at low speed until incorporated. At this point it's up to you whether you like to add more depending on the consistency you want to achieve. (More milk = more runny / Less milk = drier)

6. Ice your cake and let it sit for 20/30mins to form crust.

Matcha Ganache

* Best for filling macarons

Ingredients:

2 tbsp (30g) heavy cream

2.1 tbsp (60g) white chocolate

1 tbsp matcha / green tea powder

pinch of salt

1. Mix the cream and matcha. Let the mixture rest for 10mins

2. Warm up the matcha/cream mixture in medium heat

3. Pour the warm mixture over white chocolate and stir with whisk until everything is well incorporated

4. Set aside to cool for 1-2 hrs at room temperature. 

5. Refrigerate until the ganache is slightly hardened

Recipe: Cream Cheese Frosting

Ingredients:
300g cream cheese, softened
75g butter, softened
165g sifted confectioner's sugar or icing sugar
3 ml vanilla extract

Directions:
In a medium bowl, cream together cream cheese and butter until creamy. Mix in vanilla, then gradually stir in the confectioner's sugar. Store in fridge if not in use.

*yield can frost 32 regular size cupcakes

Recipe: Butter Cookie

Ingredients:
1 pound butter, softened
1.5 cups white sugar
4 egg yolks
2 tsp vanilla
4.5 cups all purpose flour
1/2 tsp salt

Directions:
1. Cream butter and sugar. Best if you use an electric mixer.
2. Add egg yolks, vanilla and mix well.
3. Beat in the flour and salt.
4. Knead the dough and chill in refrigerator for 30 mins.
5. Preheat your oven to 350F
6. Roll dough and cut into desire shapes (you can use cookie cutter for this)
7. Bake for 10mins. Check in between to achieve a nice brown color. Cookie should be soft to touch
8. Take out from oven and rest for 10-15 mins. Cookie will be harder after resting.

*you can also decorate your cookie by putting sprinkles, choco chips etc on top of the cookie before popping it into the oven. 

Recipe: Macaron Recipe that works in SG weather

• 35g of egg white at room temperature

• 30g of granulated /castor sugar

• 58g of icing sugar

• 30g of extra fine almond ground

DIRECTIONS:

1. Sift icing sugar and almond flour.

2. Beat egg white and granulated sugar until stiff peak (around 8-12mins). Make sure your bowl is dry and clean and no traces of oil else you won't achieve the stiff peak.

3. Fold in the sifted icing sugar/almond flour until you reach a consistency that's like a flowing lava. This takes practice to perfect. Start experimenting with an overmixed batter (runny consistency) than undermixing. Undermixing gives you a crack shell. Overmixing gives you smooth shell but no feet. I'd rather have a smooth shell even without feet to begin with. 

4. Put your batter in piping bag and cut the tip with no more than 1cm hole. (At this point you can start preheating your oven to 160deg Celcius)

5. Pipe them into your baking tray line with Parchment paper. It should be PARCHMENT paper. Not greaseproof paper. I tried silicon mat as well but I can't remove the macaron neatly from it. Make sure your tray is flat. You can create little circle template of the macaron size you want to make them uniform, just make sure you put an inch gap in between them as they tend to spread a bit when rapped.

6. Very important step: RAP/BANG your piped macarons multiple times until you see bubbles pop on top of the macaron shells. If you forget this, you'll end up with ugly cracked macarons. 

7. Pop them straight into the oven (no need resting!). Make sure you put your tray in the middle and if youre oven have a top/bottom heat function use that. 

8. Bake for 7-8mins. Check in between to see if batter is still wet. It is ready if it doesn't spring back when you press the shell down the tray. 

9. Let it rest for 5-10 mins before removing from parchment paper. 

*derived from: http://blurrq.blogspot.sg

Recipe: Black Magic Cake

Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk or sour milk*
1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water
1/2 cup vegetable oil
1 teaspoon vanilla extract

Directions:
1. Heat oven to 350°F. Grease and flour 12-cup fluted tube pan, two 9-inch round baking pans or one 13x9x2-inch baking pan.
2. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (Batter will be thin). Pour batter evenly into prepared pan.
3. Bake 50 to 55 minutes for fluted tube pan, 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes. Loosen cake from side of pan and remove from pans to wire racks. Cool completely. Frost as desired. Makes 12 servings.

* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

*from Hershey's website here