Banana Muffin

 

Banana Muffin

Happy New Year, everybody! I decided to start 2015 with something sweet. Wish everybody a sweet and successful new year.

I like this recipe. The muffin itself is nothing special, but the topping makes it perfect.

Banana MuffinBanana MuffinIngredients:

Muffin: 1 1/2 cups all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt, 3 ripe bananas, 3/4 cup sugar, 1 egg, 1/3 cup butter.

Topping: 2 tbsp butter, 4 tbsp flour, 4 tbsp brown sugar, 1 tsp ground cinnamon.

Banana MuffinBanana MuffinMethods:

1. Peel and mash bananas.

2. Melt butter.

Banana Muffin3. Mix flour, baking soda, baking powder and salt.

4. Mix melted butter, mashed banana, egg and sugar, then mix with flour mixture.

5. Line muffin pan with muffin cup, then scoop muffin batter into muffin pan.

Banana MuffinBanana Muffin6. Preheat over to 375ºF.

7. Mix topping ingredients with a fork, then sprinkle on top of muffins.

8. Bake for 18-20 minutes, or until a toothpick come out clean.

 

Banana Muffin

 

Sweet Potato Casserole with Pecan and Marshmallow

 

Sweet Potato Casserole with Pecan and Marshmallow

Sweet potato is one of my favorites, but baking sweet potato is new to me. I found this recipe from a magazine, but I don’t like some of the ingredients, so I made some changes to it.

Sweet Potato Casserole with Pecan and MarshmallowIngredients:

3 medium size sweet potatoes, 1 egg, 2 tbsp sugar, 1 tbsp milk (optional), 1 pinch salt, 2 tbsp butter, roasted pecan, marshmallow.

Method:
Sweet Potato Casserole with Pecan and Marshmallow1. Boil the sweet potato until fully cooked, takes about 40 minutes. Then peel and mash. Set aside to cool down some.

2. Mix mashed sweet potato with egg, sugar, butter, salt. Add milk if the mixture is too thick.

3. Preheat oven to 350ºF.

Sweet Potato Casserole with Pecan and Marshmallow4. Scoop sweet potato mixture into baking dish. Bake for about 30 minutes.

I used the individual serving size dish and baked 25 minutes.

5. Chop/break pecans into small pieces.

6. Take dishes out of oven, sprinkle a layer of pecan on top, then cover with marshmallow. Put dishes back to oven, bake for 5-10 minutes until marshmallow turn brown.

Sweet Potato Casserole with Pecan and Marshmallow          Sweet Potato Casserole with Pecan and Marshmallow          Sweet Potato Casserole with Pecan and Marshmallow

7. It is now ready to serve.

 

Sweet Potato Casserole with Pecan and Marshmallow

 

Chiffon Cake

 

Chiffon Cake

 

I’m not a big Chiffon Cake fun. It is so complicated, and so many steps to make and you can make mistakes. It’s really not my type of cake.

But I accidentally got myself a chiffon cake pan, so I decided to try it at least one time, so the cake pan won’t go completely waste.

Ingredients:

5 egg yolk, 7 egg white, 80 gram flour, 20 + 10 gram corn starch, 40 + 60 gram sugar, 65ml cooking oil, 65ml milk, several drops lemon juice, a pinch salt.Chiffon Cake

Methods:

1. Set everything to room temperature.

2. Mix flour and 20g corn starch, sift twice.

If you have cake flour, you can use 100g cake flour instead.Chiffon Cake

3. In a large mixing bowl, beat egg white, salt and lemon juice at low speed until you see big bubbles, then add 20g sugar, keep beating until smaller bubbles, add 40g sugar and 10g corn starch.

4. Speed up the beater, keep beating egg mixture until stiff.Chiffon Cake

5. In another mixing bowl, mix milk and 40g sugar until sugar melt completely.

6. Add cooking oil into milk mix, beat until they mix completely.

7. Add sifted flour into mix, beat until it mix until smooth.Chiffon Cake

8. Add egg yolk into flour mix, mix until smooth.

9. Preheat oven to 340ºF.

10. Pour 1/3 of the egg white mixture over egg yolk batter, folding in with rubber spatula.

Do not stir, but fold.Chiffon Cake

11. Pour the mixture over the rest egg white, folding in with rubber spatula until smooth.

Do not stir, but fold.

12. Pour batter into baking pan.Chiffon Cake

13. Bake for about 50 minutes or until done. Turn baking pan upside down immediately after
taking out of oven.

14. Take cake out of pan when it’s completely cool.

Chiffon Cake

Strawberry Pizza with Heavy Cream

 

Strawberry Pizza

I’m not a dessert person, but I fell in love with this strawberry pizza when I first met her. I think I’d never say no to her for rest of my life.

 Ingredients:

Base: 2 cups all-purpose flour, 1 tsp baking powder, 2 sticks room temperature butter, 1 cup chopped roasted nuts.

Cream Filling: 8oz cream cheese, 16oz heavy cream, 1/2 cup sugar powder.

Strawberry Topping: 1lb fresh strawberry, 13oz strawberry glaze.

Method:Strawberry Pizza

1. Mix baking powder with flour.

2. Add butter into flour mixture, mix together to form a ball.

3. Add nuts into mixture, form into a bigger ball.

4. Preheat oven to 350 degree.

5. Spray baking pan with Pam, then put dough into pan, press to cover the pan.

The original recipe used a pizza pan, I used small pans.

6. Bake pizza base for about 20 minutes, then take out of oven, set aside to cool.

7. Pour sugar powder into heavy cream, beat to firm. Strawberry Pizza

8. Lightly beat cream cheese, then fold into cream.

 9. Spread cream mixture on pizza base.

10. Slice all strawberry, then mix with strawberry glaze.

11. Top strawberry mixture on cream.

12. Serve immediately.