tag:blogger.com,1999:blog-65593307290611548532024-03-13T23:47:10.523+08:00Abby learns how to bake!bakingwithabbyisabeehttp://www.blogger.com/profile/17027311264911966849noreply@blogger.comBlogger87125tag:blogger.com,1999:blog-6559330729061154853.post-89561872150205415962017-01-18T18:16:00.000+08:002017-01-18T18:16:40.752+08:00Mocha Banana Muffins<div style="text-align: justify;">
This one is supposed to be in loaf form. But for some reason, muffins just seemed like a better idea. That's why we have another banana muffin post up on here! 🙈</div>
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Prior to making these muffins, I actually made a batch of mocha cupcakes for my best friend's mom. And since then I couldn't shrug the need to bake another mocha flavored anything so when I chanced upon this '<a href="http://tutti-dolci.com/2016/02/mocha-banana-bread/" target="_blank">mocha banana bread</a>' from Tutti Dolci, I knew it had to be done. Asap.</div>
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And on another banana bread recipe, it was written that all banana bread should be eaten the day after it is made. There's absolutely not a thing stopping you from eating the day you make it, but really, it just tastes more banana-y if you let it sit.</div>
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So let's make this delicious mocha banana bread into muffins?</div>
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<span style="font-size: large;">Mocha Banana Muffins</span></div>
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<span style="font-size: x-small;">made 12 high-domed muffins!</span></div>
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What you'll be needing:</div>
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A single recipe of Tutti Dolci's <a href="http://tutti-dolci.com/2016/02/mocha-banana-bread/" target="_blank">Mocha Banana Bread</a>*</div>
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What you'll be doing:</div>
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Like how I always bake any muffins...</div>
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Preheat your oven to <span style="font-family: inherit;">220<span style="background-color: white;">°</span><span style="background-color: white;">C and line a 12-well cupcake tin with liners; set aside.</span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white;">Prepare batter as directed in the link. Scoop batter into liners filling each almost full** (like a tablespoon away from being completely filled).</span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white;">Bake at </span></span>220<span style="background-color: white;">°</span><span style="background-color: white;">C for 6 minutes.</span></div>
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<span style="background-color: white;">Lower temperature to 180</span><span style="background-color: white;">°</span><span style="background-color: white;">C and bake for 14-16 more minutes or until a toothpick inserted comes out with no wet batter and moist crumbs.</span></div>
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<span style="background-color: white;">Like always, you can let them cool or you can enjoy right away; steaming hot. 😎</span></div>
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<span style="background-color: white;">A few notes!</span></div>
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<span style="background-color: white;">* I actually ran 2 tablespoons short of honey, so I added 2 tablespoons of brown sugar instead. Also, the Greek yogurt I had was a few teaspoons short, so I poured some fresh milk into the cup until it measured exactly the half cup needed. And last change I made! I dissolved the instant coffee in hot brewed coffee instead of just plain hot water.</span></div>
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<span style="background-color: white;">** Truth be told, at least two muffins may have been overfilled because they oozed out of their cases/liners.</span></div>
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<span style="background-color: white;">You know how there's just a freaking ton of banana bread recipes out there? And how each just promises to be 'the one'? And how it just proves a little difficult to settle for a recipe to try out?</span></div>
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<span style="background-color: white;">Friend, have faith and try this one, will you?</span></div>
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<span style="background-color: white;">Rich mocha and banana-y with bits of melty chocolate chips in each muffin? Now that should be enough selling point for anybody.</span></div>
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<span style="background-color: white;">Tell me how it goes when you try it! Til the next post!</span></div>
bakingwithabbyisabeehttp://www.blogger.com/profile/17027311264911966849noreply@blogger.com0tag:blogger.com,1999:blog-6559330729061154853.post-54814732788513652752017-01-06T16:05:00.000+08:002017-01-06T16:06:20.731+08:00Lemon Garlic Tuna Pasta<div class="separator" style="clear: both; text-align: center;">
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Happy 2017!</div>
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I am aware that it has been days since we all said our goodbyes to 2016 and it seemed like last year wasn't that kind to a lot of us. But now that's all behind us, I pray that you, me and everybody else will have a much kinder 2017. Be a little kinder to the people around you despite their unpleasant aura; I know that's going to be a feat for some but hey, better to be the one with a smile on their face and a light heart than the opposite, right?</div>
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But most importantly, I pray that we all learn to be kinder to ourselves first. Prioritize your wellbeing before anything else. </div>
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We live in a harsh world but let's not let ourselves get sucked into the hollow void and be filled with negativity. Instead, let us choose to live our lives with our heads held high, a big ass, genuine smile on our faces and surround ourselves with what inspires us and makes us happy <span style="font-size: x-small;">(as long as we don't intentionally/unintentionally hurt anybody in the process)</span>!</div>
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And this is where I come in with the fabled 'New Years resolution'. I admit to being guilty of putting into writing the things I want to accomplish for the coming year when I was younger. But honestly, I never stuck to any of the 'resolutions' I made for myself 😅 How about you? Were you ever loyal to your past NY's lists? If so, I applaud you and admire you sincerely! What discipline and dedication you must have in you!</div>
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But if your list includes 'Eat a little healthier!', I got you covered! Well, fine, there's still butter in this one but only a minimal amount!</div>
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Let's get to cooking, 2017! <span style="font-size: x-small;">(what that is so corny </span>😂<span style="font-size: x-small;">)</span></div>
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<span style="font-size: large;">Lemon Garlic Tuna pasta</span></div>
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<span style="font-size: x-small;">an experiment by myself which turned out great, unexpectedly</span></div>
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Serves at least 3</div>
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What you'll be needing:</div>
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3/4 cup pasta of your choice</div>
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1 Tablespoon olive oil</div>
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1 Tablespoon salted butter</div>
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4 cloves garlic, minced</div>
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1/4 Teaspoon dried rosemary</div>
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1/4 Teaspoon dried thyme</div>
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1/4 Teaspoon dried basil</div>
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1 can tuna in oil, NOT drained</div>
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Garlic salt and black ground pepper, to taste</div>
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1/4 C Parmesan cheese, grated</div>
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2 Tablespoons lemon juice</div>
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lemon zest</div>
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about 1/4 C of pasta water</div>
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What you'll be doing:</div>
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First, cook your pasta of choice according to the instructions on the packaging. Set aside a little bit of 'pasta' water. Set it aside.</div>
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In the same pot or on a skillet, melt butter and olive oil on medium heat and then add minced garlic and herbs and<span style="font-family: inherit;"> saut<span style="background-color: white;">é until light brown and fragrant.</span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white;">Add the tuna with its oil and season with garlic salt and pepper and saut</span></span><span style="background-color: white;">é some more.</span></div>
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<span style="background-color: white;">Add pasta and the pasta water you kept to the pot/pan and then the cheese, lemon juice and zest. Mix thoroughly but gently!</span></div>
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<span style="background-color: white;">Serve right away! And with a little more Parmesan cheese and a few extra squeezes of lemon juice!</span></div>
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<span style="background-color: white;">How would you turn this dish into an Instagram-worthy one? Maybe add some baby spinach when you add the tuna? Or maybe some cherry tomatoes? Or BOTH? Work with whatever you have on hand!</span></div>
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<span style="background-color: white;">This dish is light in taste but very filling! And easy to make!</span></div>
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<span style="background-color: white;">I hope you give this one a go but leave me a comment if you do, okay? Hope you'll like it! 🙈</span></div>
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<span style="background-color: white;">Let us all be with an optimistic mindset and a kinder disposition!</span></div>
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<span style="background-color: white;">LOVE YOURSELF 2K17 #hellyes</span></div>
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<span style="background-color: white;">Til the next post!</span></div>
bakingwithabbyisabeehttp://www.blogger.com/profile/17027311264911966849noreply@blogger.com0tag:blogger.com,1999:blog-6559330729061154853.post-20537934131395465412016-12-28T10:22:00.002+08:002016-12-28T10:22:39.698+08:00Mocha Cupcakes<div class="separator" style="clear: both; text-align: center;">
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Do you remember when you started drinking coffee? Did you start young or a little later?</div>
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My parents have always been coffee drinkers so I guess I just picked up the habit. Another question; when do you usually take your coffee? I know this may come off as an odd question but I know somebody who drinks her second cup of coffee at night. Who could that be? 🤔</div>
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Remember the cupcakes I told you about here? I made them again. Just because my best friend and her family liked it <span style="font-size: x-small;">(!!!)</span>. I just had to try it myself! If you want your coffee and sweets fix in one, Brown Eyed Baker's <a href="http://www.browneyedbaker.com/mocha-cupcakes-with-espresso-buttercream-frosting/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+browneyedbaker/feed+(Brown+Eyed+Baker+)" target="_blank">Mocha Cupcakes with Espresso Buttercream Frosting</a> is for you. And me. For us all who can't survive a day without a cup or two <span style="font-size: x-small;">(or three!?)</span>!</div>
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What can I say other than I love this cupcake combo so much? If you love coffee and sweet stuff, you'll love this one, too. I hope you give this a try! Tell me in the comments about it!</div>
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Til the next post!</div>
bakingwithabbyisabeehttp://www.blogger.com/profile/17027311264911966849noreply@blogger.com0tag:blogger.com,1999:blog-6559330729061154853.post-6472799420442982702016-12-08T10:40:00.002+08:002016-12-08T10:40:57.549+08:00Oreo Chocolate Chip Cookies<div style="text-align: justify;">
Do you remember your first baking experience? Did you make cookies? Or brownies? Or something more complex than those? I remember baking cookies for the first time and totally being clueless that there is such a thing as 'over mixing'. Over mixing is never a good thing; we must all remember that. But unfortunately for me, I sure did mix the cookie dough quite vigorously. Let's just say those cookies weren't the easiest/most pleasant to bite into.</div>
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And for some reason, I wanted to recreate those same cookies. At least now I know not to mix like crazy. I have lost the recipe I used then and searching for cookie recipes that uses Oreos is not an easy task. There's just too many!<br />
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But with that much option all you really have to do is pick one. I went with the recipe from Oh, honey honey <span style="font-size: x-small;">(now if that isn't the cutest blog name then y u so cold?!)</span>. Are you ready to hear the name of the cookies? <a href="http://ohhoneyhoneyblog.com/2016/06/29/browned-butter-oreo-toffee-chocolate-chip-cookies-with-sea-salt/" target="_blank">'Browned butter Oreo Toffee Chocolate Chip Cookies with Sea Salt'</a>. Yep. And with a name that long given to a cookie you bet it's going to be a good one!</div>
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But what if you don't have toffee and sea salt like me? I think it'd be fine if I just encourage you to just double up your Oreos and chocolate chips instead. I also used pink Himalayan salt because I've yet to get my hands on a reasonably priced but great quality flaky sea salt. Make do with what you already have on hand, friend! Just make sure you brown the butter, okay? Browned butter makes everything even more beautiful. But there's a catch. You have to let the dough chill in the fridge for at least an hour. I mean 1 hour may seem like a long wait but knowing you'll have freshly baked cookies at your mercy afterwards is more than enough reward, right? 😉</div>
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Instruction was to scoop 2 tablespoons-worth of dough. Somebody didn't follow through. 🙃</div>
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Not only that, despite scooping only a tablespoon of dough, that same somebody still baked the cookies for 9 minutes. 🙃</div>
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That somebody should not be followed. Learn from that somebody's wrongdoings.</div>
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But despite those little baker glitches, the cookies still came out really yummy. Like I'd attempt to describe the taste but all I'd be able to say about it is 'god damn they are so sarap you have to try them asap!'. Excuse the language, but... DID I JUST RHYME?!</div>
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Just don't overmix and overbake! Til the next post!</div>
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bakingwithabbyisabeehttp://www.blogger.com/profile/17027311264911966849noreply@blogger.com0tag:blogger.com,1999:blog-6559330729061154853.post-57727643506323825652016-11-29T10:17:00.000+08:002016-11-29T10:17:15.817+08:00Cinnamon Rolls, The Quick & Easy<div style="text-align: justify;">
I have only worked with yeast twice; first time ever, for this <a href="http://bakingwithabbyisabee.blogspot.com/2015/10/cinnamon-roll-bread.html" target="_blank">pull apart</a> and on these <a href="http://bakingwithabbyisabee.blogspot.com/2016/04/cinnamon-raisin-rolls.html" target="_blank">raisin rolls</a> last. Both instances resulted in unpleasantly tough bread and really I was already put off from trying any other recipe that involves yeast.</div>
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But I love cinnamon rolls and bread in general.</div>
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And I really, really, REALLY want to make them at home.</div>
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And I guess the third time really is the charm!</div>
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Okay, I know those are burnt but they didn't taste burnt? What am I saying? They look and are burnt, but they aren't and don't taste charred. Since I may or may not make any sense, all that matters is, finally, these rolls came out really good and soft <span style="font-size: x-small;">(yes, despite being/looking burnt)</span>.</div>
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I feel like this could be the recipe to try if it's your first time ever dealing with yeast and bread-making. Just follow the instructions to the t to The Recipe Critic's '<a href="http://therecipecritic.com/2014/05/quick-easy-cinnamon-rolls/" target="_blank">Quick and Easy Cinnamon Rolls</a>' and you're good! Make sure you be generous with the cinnamon and to roll the dough as tight as you can manage!</div>
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So how did mine turn out? Again, despite the beyond browned/toasted <span style="font-size: x-small;">(fine, charred)</span> tops, the bread itself remained soft BUT didn't taste as buttery and cinnamon-y as I liked. That's why it's crucial to roll tightly before slicing the dough into rolls. But despite that, these tasted like your typical dinner rolls with a hint of cinnamon sugar which is always a good thing.</div>
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Icing is totally optional in my opinion! Tell me how your bread-making goes!</div>
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Til the next post!</div>
bakingwithabbyisabeehttp://www.blogger.com/profile/17027311264911966849noreply@blogger.com0tag:blogger.com,1999:blog-6559330729061154853.post-22388747533778718192016-11-17T13:15:00.000+08:002016-11-17T13:15:37.544+08:00Banana Chocolate Chip Muffins<div style="text-align: justify;">
Yes, I know... another post about bananas. </div>
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But!</div>
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It has been a long time since I last made <a href="http://bakingwithabbyisabee.blogspot.com/2015/05/double-chocolate-banana-muffins.html" target="_blank">banana muffins</a>. So I figured why not turn this <span style="font-size: x-small;">(newly discovered)</span> recipe for banana bread into muffins instead!</div>
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The reason why I decided to make this recipe into muffins is because I wanted to give some to friends. I also thought 'portion control' would be easier. But who's to say you can't eat two or three muffins in one sitting?!</div>
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No one. Not when the muffins are this good.</div>
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Before I guide you to making these, I feel obliged to tell you that the bananas I used were the super duper ripe bananas. As in the ones you wouldn't dare touch anymore. Thank god I froze 'em! I did let them thaw for sometime. Thawing time depends on how humid your kitchen is!</div>
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On to the baking itself!</div>
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<span style="font-size: large;">Banana Chocolate Chip Muffins</span></div>
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<span style="font-size: x-small;">a double recipe made 23 muffins!</span></div>
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What you'll be needing:</div>
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<b>Double recipe</b> of My Frugal Adventure's <a href="http://myfrugaladventures.com/2015/10/copycat-banana-bread-recipe/" target="_blank">Copycat Starbucks Banana Bread</a></div>
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1 <b>cup</b> of milk chocolate chips <span style="font-size: x-small;">(dark would work, too!)</span></div>
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What you'll be doing:</div>
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Preheat oven to<span style="font-family: inherit;"> <b>220<span style="background-color: white;">°</span></b><span style="background-color: white;"><b>C</b> and line <b>two</b> 12-well cupcake tins with liners. Make the batter following the instructions on the recipe link but adding the chocolate chips the same time you add the walnuts. Fill each liner almost full; like a tablespoon away from completely filling the whole liner. Before you put the tins in the oven, sprinkle some more chocolate chips and chopped walnut on top. Press down a little so they don't fall off when the muffins rise.</span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white;">Bake at </span></span><b>220<span style="background-color: white;">°</span></b><span style="background-color: white;"><b>C </b>for 6 minutes.</span></div>
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<span style="background-color: white;">Then lower temperature to <b>180</b></span><b><span style="background-color: white;">°</span></b><span style="background-color: white;"><b>C</b> and bake for <b>14 to 16 more minutes</b> or until a toothpick/cake tester comes out with no wet batter but if it's a few moist crumbs, it's done.</span></div>
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<span style="background-color: white;">Let cool in tins for 5 minutes before you devour one or two.</span></div>
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<span style="background-color: white;">What? You thought I was going to tell you to transfer them to wire racks to cool completely? Nope. I'm not that friend. 😜</span></div>
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A few important notes!</div>
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Like always, no two ovens are the same. Yours may run a little hotter and if it does and your muffins turn toasty on the tops and it's not fully baked yet, rip a piece of foil and lay atop the muffins and continue baking.</div>
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I also used light brown sugar and Greek yogurt in place of the sugar and buttermilk/milk in the recipe.</div>
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Most importantly, the bananas have to be beyond ripe. </div>
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You know how bananas are green/yellow when you first buy them? And then they turn brown and spotty and then black when you forget about them? Well, those are the bananas you want for these muffins.</div>
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Verdict?</div>
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Damn. These were sooo good! And I'll have you know that I'm the type of friend/baker who would <span style="font-size: x-small;">(sometimes)</span> bring whatever it is I baked/experimented to my friends and then interrogate them about it. This particular banana muffin? They all loved it. I'm pretty sure there was no pressure and/or other influences involved in their opinions <span style="font-size: x-small;">(it was my birthday week but ehh)</span>.</div>
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If you have yet to find a banana recipe that will wow you, give this one a shot will you?</div>
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Tell me how it goes! Til the next post!</div>
bakingwithabbyisabeehttp://www.blogger.com/profile/17027311264911966849noreply@blogger.com0tag:blogger.com,1999:blog-6559330729061154853.post-5045558643678058722016-11-07T12:44:00.000+08:002016-11-07T12:44:39.318+08:00Hazelnut Cocoa Chocolate Chip BrowniesWhere my 'I'd rather stay at home than <span style="font-size: x-small;">(insert whatever it is that you'd rather<b> not</b> be doing)</span>' buddies at?!<br />
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Searching and discovering new food blogs that fit right into your alley is like buying a totally unknown novel on the whim but you end up enjoying it a few pages, chapters and second thoughts after.<br />
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How is that connected to the brownies you ask?<br />
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No connection at all, honestly. But let me try to make something out of it.<br />
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'<a href="http://pickyin.blogspot.com/2010/06/best-cocoa-brownies.html" target="_blank">Best Cocoa Brownies</a>' is how Pick Yin called these over at her blog. Sure, I've seen more elaborately named brownies but I decided to give her recipe a go mainly because of the comments. The people ,who have discovered the recipe first, tried it and are good, responsible blogging samaritans, left nothing but high praises for the brownies.<br />
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And I'm going to avoid being my usual pessimistic self for this post <span style="font-size: x-small;">(hopefully, for a longer period of time really) </span>and say that I agree with them. You know? Them good, responsible blogging samaritans who leave important feedback so other readers will know how the recipe fared with them. Guilty, I almost never, ever comment back on the recipes I try out. Sorry! 😥<br />
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So here's what went down when I made these brownies.<br />
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I lined my 8x8 square tin with foil and greased the foil itself with a little butter.<br />
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With the butter, sugar, cocoa and salt all together in a large pyrex mixing bowl, I placed it on a large skillet filled with enough water and waited for it to heat up. The water was already boiling hot but the butter has yet to melt and coat everything and combine everything together! <b>Tip</b>: Try cutting the butter into small pieces and hopefully they will melt faster unlike when someone plopped the stick and 1/4 straight in. Just remember to be careful when dealing with heat!<br />
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After that everything went on with no problem encountered. And I have this habit of adding stuff to recipes that didn't really ask for it. In this case, I added chopped hazelnuts and milk chocolate chips because why not?! Right?<br />
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I baked mine for 22 minutes and let them cool completely because I planned on 'flash freezing' them so I could cut them neatly.<br />
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Who was I kidding! The wait I had to go through while the brownies were cooling were already long enough and I wanted to have a bite already! So no flash freezing happened. And as much as I despise it; taking pictures under fluorescent light happened (again).<br />
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The taste? My goodness. I emptied my container of cocoa powder for this one and it was worth it. Fudgy? Check. Chocolaty? Check. Rich? Check. Was the addition of nuts and chocolate chips worth it? YOU BET. All I'm going to say now is, this recipe is really something everyone should try. Once or thrice a month. It's that good.<br />
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And you know what? They taste even better when you put them in the fridge and eat them cold!<br />
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However you eat 'em and whatever you decide to add in 'em, you don't have to worry. It's going to be the 'best cocoa brownie' you'll ever bake. 😉<br />
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Til the next post!bakingwithabbyisabeehttp://www.blogger.com/profile/17027311264911966849noreply@blogger.com0tag:blogger.com,1999:blog-6559330729061154853.post-27237488808251673872016-10-29T14:33:00.000+08:002016-10-29T14:33:08.482+08:00Funfetti Birthday Cake<div style="text-align: justify;">
A happy birthday to you if today happens to be the day you came into the world xx years ago! If it has already passed, still, happy birthday, gal/pal!</div>
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So...what was your birthday cake for this year? Did you have a pro make it? Or did you DIY?</div>
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Because I did. 😎</div>
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<span style="font-size: x-small;">(This is going to be a long post! You've been warned!)</span></div>
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25th of October, I turned twenty-freaking-four years old. Do I feel old? Yes and no. I think I asked the same question last year; if I already have my life planned out. Bud, it's only been a year. Some great things can take a lot of time to come together.</div>
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Speaking of coming together!</div>
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This 2-layer 8-inch <a href="http://bethcakes.com/the-ultimate-funfetti-layer-cake/" target="_blank">funfetti cake from BethCakes</a> was baked, cooled, double cling wrapped and stored in the freezer on a Sunday and leveled, frosted, decorated and eaten on a Tuesday.</div>
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A hot, hot Tuesday it was. Oh, dear.</div>
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Let's jump right in and talk about the cake layers first.</div>
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The recipe is pretty simple, really. Ingredients are all basic baking stuff such as 4 large egg whites, to be specific. </div>
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"What would I do with the 4 egg yolks then?!"</div>
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SoOoooOooOOO...I decided to not separate the whites from the yolks and use whole eggs instead <span style="font-size: x-small;">(#StubbornScorpioProblems)</span>. And my butter, again, became too soft. I'm telling you our kitchen is really just a huge oven! So what happened to the batter? It was too thin in the sense that if I tilted the mixing bowl, it would've spilled like it's liquid. Was it because I used whole eggs instead of just the whites? And was it because my butter was too soft? Maybe. Maybe not.</div>
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Now, baking time. My oven is a tiny one. Tiny-can-only-cram-one-9"-pan-inside tiny. So the cake layers were baked in two batches. Baking time stated in the recipe is 25 to 28 minutes. I set the alarm to 25 minutes for the first cake layer. And since you know that I'm an anxious baker, I would occasionally peek through the oven to see how the cake was doing.</div>
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It wasn't even near 25 minutes yet and THE TOP WAS ALREADY TOASTY BROWN.</div>
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"Face screaming in fear" is this emoji > 😱 . Accurate description of myself in that situation. I quickly ripped a piece of aluminum foil and covered the top with it. The first layer took a total of 33 minutes to bake with minimal moist crumbs stuck to the toothpick when tested. Second layer, took 31 minutes to bake. Whew. Finally. When both layers have cooled completely, I then double wrapped both layers separately in cling wrap and in the freezer they went <span style="font-size: x-small;">(because there wasn't any space in the fridge)</span>! Here's a great read from <a href="http://www.thekitchn.com/expert-advice-how-to-wrap-stor-151924" target="_blank">The Kitchn</a> about storing cakes!</div>
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I did level the tops and sides of both layers and did a fantastic job at it. I mean please look at the picture with the bottom layer only and see how uneven the cakes are! Oops!</div>
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So that hot, hot Tuesday arrived (my birthday!!!), and before I made the buttercream/frosting, I took the cake layers out of the freezer. If you're wondering if they froze, nope, they didn't. I was actually short on powdered sugar by 1/4 cup? But despite that the recipe still worked for me. Oh, and I didn't use the two tablespoons of milk because the consistency was already to my liking. Firm but spreadable. I also used chocolate flavoring instead of vanilla!</div>
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Now, the design/decoration. If you go on Pinterest, you've most probably seen these "watercolor cakes", right? Well, I decided to give the technique a go because it seemed easy! And it really is!</div>
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Please, please refer to Tessa's post on her blog for a clear, in-depth explanation of <a href="http://www.stylesweetca.com/blog/2016/7/3/watercolor-cake" target="_blank">how to do the watercolor frosting</a> technique!</div>
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I used blue, violet and red liquid food color because those are the colors I already have. Plus, liquid is way cheaper than gel/paste food dyes! But I'm planning on purchasing a few colors in the future knowing how easy it is to make watercolor cakes!</div>
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Oh, and please, don't be too harsh on how my frosting isn't smooth looking. My excuses? I don't own a cake turntable nor an icing smoother/bench scraper and again, it was too hot that day.</div>
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My solution? Sprinkles. But don't go too wild or else you might cover your beautiful watercolor!</div>
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And I didn't get the memo about how taking blog pictures of food at gatherings can be... hectic. I mean I wasn't even able to snap a pic of my own slice! </div>
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Since this is everyone's beloved vanilla butter cake and flavored buttercream frosting, which could look meh as is <span style="font-size: x-small;">(let's be real)</span>, that's why adding sprinkles <span style="font-size: x-small;">(thus making it funfetti!)</span> and doing the watercolor frosting thing is a must! I mean, no hate on plain, tame cakes but since you're already at it, why not put some color in, right?</div>
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Verdict? Like I said, it's your typical butter cake, which if you love butter cakes, is delish. If you have a sweet tooth, the frosting is for you! But I think I'm going to have to say that the watercolor effect is the star. I hope you give the technique a go! It's super easy! Listen to this <a href="https://www.youtube.com/watch?v=tBK7Ow2ckNs" target="_blank">Anastasia song </a>where Vlad and Dimitri were teaching Anja about the ways of royalty and that's exactly what I want to tell you: you can do it, too!</div>
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bakingwithabbyisabeehttp://www.blogger.com/profile/17027311264911966849noreply@blogger.com0tag:blogger.com,1999:blog-6559330729061154853.post-29021592903152275722016-10-22T14:27:00.000+08:002016-10-22T14:27:09.781+08:00Carrot Cake Cookies<div class="separator" style="clear: both; text-align: center;">
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A rant of sorts is what you'll be reading from the jump. 😬</div>
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Let's do a quick recap of how little attention and effort I put into this blog for a while now: the month of August saw only a single update (<a href="http://bakingwithabbyisabee.blogspot.com/2016/08/hummingbird-muffins.html" target="_blank">hummingbird muffins</a>, anyone?!). While September was able to get double updates (this <a href="http://bakingwithabbyisabee.blogspot.com/2016/09/nutty-dark-chocolate-cookies-with.html#more" target="_blank">cookie</a> and this <a href="http://bakingwithabbyisabee.blogspot.com/2016/09/double-chocolate-macadamia-brownies.html#more" target="_blank">brownie</a>) at least but for some reason I wasn't at all satisfied with either outcomes. 'Not fudgy or chocolaty at all!' and 'Why is it so blurry?' were just some of the questions I threw at myself with regards to those two. I'm aware that not all of the recipes I try and do a post on are amazing and a success but lately I feel jinxed.</div>
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I doubt every other recipe I test out; thinking oh, this is going to be another fail. Even if the recipe is raved upon on the author's site, I can't help but be such a pessimist!</div>
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And what a fantastic combination it is being a negative thinker than being truly uninspired at the same time? 😶</div>
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I know. I've hit the jackpot at 'winning in life', huh? Dear reader, I don't intend to rain on your parade. But it's just that these carrot cake cookies recipe failed to deliver once more, and your girl here is left doubting and unimpressed yet again.</div>
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So what exactly happened with these carrot cake cookies <a href="http://bakerbynature.com/inside-out-carrot-cake-cookies/" target="_blank">recipe from Baker By Nature</a>? Truth be told everything was going great until it was time to scoop the dough. It was just too soft! I remember the butter I used was just at room temp. I had to put the dough in the freezer hoping it will somehow firm up or at least be of the right consistency. So that's Issue #1. What's Issue #2? Instruction in the recipe was to scoop 1 and a half tablespoons worth of dough. I followed through and the cookies were a little oversized for my liking so I stuck to just a tablespoon a scoop. Actually, #2 is really just personal preference. Issue #3? Even after letting the cookies cool completely, the cookies were just too soft! Well, the author did describe her cookies as 'pillows' but she also said they were 'chewy' but mine were, yes, soft like pillows, but were nowhere near chewy. 😭</div>
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And like any responsible 20-something-year-old, I Googled for possible explanations as to why cookies become super soft and cakey which are two qualities I would like in cake but definitely not in cookies.</div>
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I lost track of the links but one explanation that stuck with me was using an electric mixer could be one reason why cookies become soft and cakey. Something about whipping a little more air necessary or something. To all my baker experts out there, was what I read true? Or nah?</div>
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The cookies taste great. If you're a fan of carrot cake, these cookies taste just like one. But like I said, the cookies were just too soft! So somebody put them in zip loc bags and chucked them in the fridge. Now that made them sorta chewy and firm. I didn't make the frosting in the recipe just because. But if you try the recipe out and encounter not a single issue, I would like to demand an in-depth essay and explanation of what you did exactly. I hope you have more luck with this recipe! Let me know!</div>
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Til the next post!</div>
bakingwithabbyisabeehttp://www.blogger.com/profile/17027311264911966849noreply@blogger.com0tag:blogger.com,1999:blog-6559330729061154853.post-70204786730840940242016-09-30T22:34:00.000+08:002016-09-30T22:34:54.134+08:00Double Chocolate Macadamia Brownies<div class="separator" style="clear: both; text-align: center;">
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...and a variety of sprinkles on the top for aesthetic purposes only <span style="font-size: x-small;">(let's be real here).</span></div>
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So, hello. Here I am again, unable to start a blog post despite doing this blogging thing for years now.</div>
<a name='more'></a>If you follow me on Instagram and saw my post regarding the nutty chocolaty cookies <span style="font-size: x-small;">(my previous entry!) </span>, I whined about the lack of blogging activity in my life. I would bake, yes, but using recipes which have already been featured here and I just can't seem to get myself to try new ones and find the zeal to take photos and style food!<br />
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*Insert the saddest and most frustrated emoji here <span style="font-size: x-small;">(if there is one)</span>*</div>
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I think it's mainly because I let laziness take over. Or maybe because it's just too damn hot in our kitchen and when it's time to take pictures, the sun has already set and I'm telling you I've had enough of shooting using fluorescent light.</div>
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Which is why this post only contains so little snaps and that is also why I busted out the sprinkles and made good use of 'em. Know already you won't be able to take that many shots? Sprinkles. Let. It. Rain!</div>
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So this brownie recipe? It's a new one; that's why this post is born. I've realized that brownies are the easiest to make because all you do really is make the batter, dump said batter into the pan, bake it and wait. That's it!</div>
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This <a href="http://iambaker.net/homemade-brownie-mix/" target="_blank">brownie mix recipe from I Am Baker</a> requires only the most basic of ingredients. This is a recipe for those days when you want a damn good brownie but can't be bothered to make a trip to the grocery to get some fancy semi or unsweetened or whatever percent of chocolate.</div>
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And your girl sure did go a little nuts <span style="font-size: x-small;">(hehe)</span> and decided to add about a 1/3 cup of pre-roasted and chopped macadamia to the batter as well as the top. But no, we won't stop there; I decided to add about a heaping 1/3 cup of chopped milk chocolate, too <span style="font-size: x-small;">(to the batter and top again)</span>! I don't think anyone would complain about a little extra chocolate in their brownie now, no? 😇</div>
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Of course, the sprinkles are optional. But really? My opinion? Go ahead! Bring some color to these brownies!</div>
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Verdict? Every home baked anything tastes absolute heaven when it's warm. A little secret? I cut these up in squares and wrapped everything in cling wrap, chucked the whole thing inside a zip loc and put it in the fridge after it has completely cooled. The following day, what we got were just-the-right-amount-of-fudgy brownie in each bite. Yum!</div>
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You could definitely add whatever you fancy like dried cranberries or walnuts! Or keep it plain but eat it with ice cream! Whatever you decide to add in to the batter, it'd taste just as great, I know it.</div>
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Hope you'll enjoy this brownie as much as we did!</div>
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Til the next post!</div>
bakingwithabbyisabeehttp://www.blogger.com/profile/17027311264911966849noreply@blogger.com0tag:blogger.com,1999:blog-6559330729061154853.post-34176083337040601752016-09-23T14:05:00.000+08:002016-09-23T14:05:43.474+08:00Nutty Dark Chocolate Cookies with Cranberries<div style="text-align: justify;">
Before I bake anything, I write down the recipe on a notebook first and then triple check if I have copied everything. Not gonna lie but I'm guilty of skipping an ingredient or procedure when I was just starting with baking. But truth be told the same thing still happens to me to this day! <br />
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Have you ever caught yourself missing an ingredient when you've already placed everything in the oven?<br />
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I know. Such a catastrophe, right? I baked a banana cake once...and forgot about the sugar.<br />
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<a name='more'></a>Hey! Don't look at me like that! Even I was astounded as to how I could possibly forget to add sugar. I mean of all the ingredients!<br />
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Anyway.<br />
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We are moving on. I have moved on from that hilarious incident. 'kay!? So these cookies!<br />
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Started with this recipe from <a href="https://brooklynhomemaker.com/2016/01/28/dark-chocolate-chunk-cookies-with-dried-cherries-and-walnuts/" target="_blank">Brooklyn Homemaker</a> but ended up with this one from <a href="http://livforcake.com/2015/08/dark-chocolate-espresso-cookies.html" target="_blank">Liv for Cake</a>. For some reason I couldn't find a recipe that has cranberries, nuts, chocolate and espresso in it. Is that too much for a single cookie recipe? No? RIGHT?!<br />
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What did I do then? Followed Liv's recipe but added dried cranberries, pistachios, macadamia nuts and walnuts <span style="font-size: x-small;">(all toasted beforehand!)</span> to the batter.<br />
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Oh, and I decided to brown the 1 stick of butter, too!<br />
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So despite all the things that comprise this cookie, I was a bit unhappy. A fudgy, chocolaty and espresso-ey cookie was what I was expecting but I only got somewhat fudgy and chocolaty but definitely not espresso-ey. Not even a word, I'm aware, but you get what I mean.<br />
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Maybe because I browned the butter? But isn't that supposed to make everything even way better and delicious?<br />
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Don't tell me it's the copious amount of nuts I chucked into the batter!<br />
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Or is it because I let the cookie dough sit in the fridge for more than 24 hours? Or because the chocolate I used is not a fancy, pricey one?<br />
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Well...we may never know why but if you've tried the recipe before, I'd like to know the outcome of your cookies.<br />
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Have a safe, enjoyable, warm and cozy day!<br />
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Til the next post!</div>
bakingwithabbyisabeehttp://www.blogger.com/profile/17027311264911966849noreply@blogger.com0tag:blogger.com,1999:blog-6559330729061154853.post-53156084027054168032016-08-04T11:41:00.000+08:002016-08-04T11:41:16.182+08:00Hummingbird Muffins<div class="separator" style="clear: both; text-align: center;">
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<span style="text-align: justify;">Hummingbird. What comes to mind when you hear that word? It may sound weird that I'm asking such question. To the regular citizen of the planet, hummingbird = those cute, little birds. And Flit. You know, as in Flit? One half of Pocahontas' loyal ally </span><span style="font-size: x-small; text-align: justify;">(the other half being Meeko)</span><span style="text-align: justify;">? Yep. Flit is a hummingbird!</span><br />
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But to home bakers everywhere, hummingbird = a baked, edible treasure. I first encountered this version of hummingbird inside <a href="http://www.goodreads.com/book/show/6409162-the-hummingbird-bakery-cookbook" target="_blank">The Hummingbird Bakery Cookbook</a>. </div>
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Oh, man. That hardbound book gave me a hard time because I got it all the way in Hong Kong and my luggage was already full to the brim <span style="font-size: x-small;">(<b>!!!</b>)</span>. Even my tote bag was bursting <span style="font-size: x-small;">(and heavy)</span>. I almost forgot to mention we didn't check in our luggage and I was in danger of having to pay for excess baggage.</div>
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Praise the heavens I didn't have to!</div>
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Going back to the <span style="font-size: x-small;">(edible)</span> hummingbird; basically it's a banana cake with pineapples and sometimes with coconut. I've tried quite a few banana bread/cake recipes and I thought adding pineapples was a nice and different touch. I also realized that the base for hummingbird cake is very similar <span style="font-size: x-small;">(or should I say almost too identical)</span> with carrot cake recipes. Except, of course, you swap the bananas for the carrots and vice versa. Go on and compare your favorite carrot cake and hummingbird recipes side by side and see what little to none difference they have!</div>
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I chose <a href="http://spicysouthernkitchen.com/hummingbird-cake/" target="_blank">Spicy Southern Kitchen's 'Hummingbird Cake' recipe</a>. The whole process felt like I was making any banana bread but with pineapples. And like all spontaneous baking instances, I only had 1 cup of canola oil and 1 and 1/4 cup of bananas to spare. I thought the muffins were going to be dry and bland but instead the outcome was the complete opposite. </div>
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Soft, moist, fragrant cake with a little chewy and crunchy in each bite is what these muffins have to offer!</div>
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You could follow the original recipe to a T and make a cake and frost it. But if you prefer to go the grab-and-go way of the muffins, do this: Preheat your oven to <span style="font-family: inherit;">218<span style="background-color: white; line-height: 18.2px;">°C and prepare your cupcake tins either by lining with cupcake cases or by spraying the entire thing with non-stick spray. Then pour the batter almost all the way full. Bake for 5 minutes then lower temperature to 177</span></span><span style="background-color: white; line-height: 18.2px;">°C and bake for 15-18 minutes more. Remember when you do the toothpick test: moist crumbs, they're done. Wet batter on the toothpick, still needs more time to cook. Got it? Great!</span></div>
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<span style="background-color: white; line-height: 18.2px;">If you want a delicious and easy to make snack to take with you to work or school, this would be it. But if you're going to have visitors, I personally think it'd still be fine to serve these without frosting. But hey, if you're in the mood for rich, luscious and tangy cream cheese, these would be even better!</span></div>
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<span style="background-color: white; line-height: 18.2px;">Til the next post!</span></div>
bakingwithabbyisabeehttp://www.blogger.com/profile/17027311264911966849noreply@blogger.com0tag:blogger.com,1999:blog-6559330729061154853.post-15633496419328078932016-07-24T14:42:00.000+08:002016-07-24T14:42:57.414+08:00Banana Cinnamon and Walnut Pancakes<div style="text-align: justify;">
Back in college, I would religiously sit in front of my vanity and put on makeup. I would try my very best <span style="font-size: x-small;">(keyword here is <b>try</b>)</span> to wake up a couple hours before classes. Like I'd just be wearing a shirt, jeans and sandals but damn was my eye liner on fleek! Unfortunately, I've lost the touch; I cannot seem to draw even, sharp lines anymore and you bet I am frustrated.</div>
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This post has nothing to do with makeup though. I just wanted to share because all those YouTube makeup tutorials I've been watching make long for that era in my life <span style="font-size: x-small;">(lol)</span> when I could do a perfect cat eye, no sweat and anxiety felt and retouch needed.</div>
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Pancakes!</div>
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<a name='more'></a>If you also have a food blog, how do you do your breakfast posts? <br />
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Do you wake up extra early to prep and cook, wait for the sun to rise real high, plate your food, randomly but artfully place your utensils here and there, take pictures, move things around, take more pictures then finally, eat? <br />
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I know. There's some real hard work and sacrifice involved here. Tummy rumbling while the food's already prepared but you can't eat yet because photos. Coffee's already <span style="font-size: x-small;">(disgustingly)</span> cold but you drink it as it is anyway.<br />
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I'm not saying you should go through the same for these pancakes!</div>
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These pancakes are <a href="http://www.pastryaffair.com/blog/banana-cinnamon-pancakes.html" target="_blank">Pastry Affair's 'Banana Cinnamon Pancakes'</a> and yes, I added a half cup of walnuts in there because, girl, we have this three pound bag of walnuts. What would you do with 3 pounds-worth of walnuts?! Might as well put it in everything! Right!?</div>
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Anyhoo. For the flour, I only used all-purpose because I don't have any whole wheat. I also used 3 bananas instead of just 2. Does anyone still use the term 'YOLO'? Oh and the bananas used were already in the perfect, ultra ripened, soft and gory-looking stage so I knew the banana flavor was really going to come through. I also thought about making some caramelized bananas to put atop the pancakes like what I did on this <a href="http://bakingwithabbyisabee.blogspot.com/2016/06/banana-chocolate-chip-pancakes.html" target="_blank">other banana pancake</a>.</div>
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But I didn't. I'm saving them to make <a href="https://bakingwithabbyisabee.blogspot.com/2016/07/toasted-walnut-banana-cake.html" target="_blank">my Lola's banana cake</a> later which also involves walnuts.</div>
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These pancakes are a huge hit with Pastry Affair's readers... including me! Soft, fluffy, smells amazing and so banana-y <span style="font-size: x-small;">(which isn't a legit word but hey)</span>! Try adding in some walnuts, too, for a bit of crunch. Oh and make some caramelized bananas to take it to the next level!</div>
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I know you'll enjoy these. Leftovers can be reheated in the micro!</div>
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Oh. My. God. Before we part, I just had an idea. Nutella. Spread some Nutella over them warm pancakes. <b>You're very much welcome</b>.</div>
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Til the next post!</div>
bakingwithabbyisabeehttp://www.blogger.com/profile/17027311264911966849noreply@blogger.com0tag:blogger.com,1999:blog-6559330729061154853.post-65226467665257331232016-07-15T09:31:00.000+08:002016-07-15T09:31:51.164+08:00Mocha Cheesecake Brownies<div style="text-align: justify;">
It all started with a block of cream cheese. </div>
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The original plan was to make <a href="http://whattocooktoday.com/bibingka-filipino-sweet-and-savory-flat-cake.html" target="_blank">bibingka</a> and sprinkle the cream cheese all over it. But a banana leaf needed for lining the pan was always forgotten and never made an appearance in our household. Days turned to a week and I started to crave for something really chocolaty.</div>
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And bibingka is definitely not chocolaty!</div>
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So as per usual I turned to the Web <span style="font-size: x-small;">(actually, it was Pinterest)</span> and looked for brownies with cream cheese. Or cheesecake brownies, however you want to call it. Then I recalled this <a href="http://bakingwithabbyisabee.blogspot.com/2015/01/one-brownie-recipe-countless.html" target="_blank">one recipe from Laura Vitale</a> which I have made more than a couple of times <span style="font-size: x-small;">(each time was a huge success!)</span>. But again, I was hit by this <span style="font-size: x-small;">(not really an issue)</span> issue.</div>
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You see, I have this blog. A food blog. You're currently within its premises. And I wanted to give a brand new recipe a try so I could post a brand new 'cream cheese brownies' on here. You see the issue now?</div>
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And that's why we're here! Actually, that's just one of the reasons. Moving on to the recipe I found and picked!</div>
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There were two. Both from Sally's Baking Addiction because Sally <b>knows</b> everything delicious. My picks were (1) <a href="http://sallysbakingaddiction.com/2015/12/04/mocha-cheesecake-brownies/" target="_blank">mocha cheesecake brownies</a> and (2) <a href="http://sallysbakingaddiction.com/2013/02/10/red-velvet-cheesecake-swirl-brownies/" target="_blank">red velvet cheesecake swirl brownies</a>. Both have cheesecake goodness but one weighs a little more than the other. At least with my taste buds.</div>
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<b>Mocha</b>. That already won me over. There really was nothing to discuss because mocha. So I read the post, the entire recipe...but a 9-inch square pan was used and I only own 8-inch squares.</div>
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Call me whatever but yep that tiny, tiny detail made me back out from that recipe. I simply don't want to waste anything just in case things go wrong. So I made a U-turn and headed back to the red velvet one which is baked in an 8-inch square pan <span style="font-size: x-small;">(woohoo!)</span>. But I wanted mocha and not red velvet.</div>
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Sally, I hope you won't mind.</div>
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I took a few notes from her mocha brownies and used those to alter her red velvet brownie recipe. And here it is!</div>
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<span style="font-size: large;">Mocha Cheesecake Swirl Brownies </span></div>
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<span style="font-size: x-small;">created from two Sally's Baking Addiction brownie recipes!</span></div>
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What you'll be needing:</div>
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<b>For the brownie part</b>:</div>
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115 grams salted butter*, melted</div>
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200 grams sugar</div>
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2 teaspoons pure vanilla extract</div>
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30 grams unsweetened cocoa powder*</div>
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1 and 1/2 tablespoons instant coffee granules* <span style="font-size: x-small;">(with the back of a spoon, smoosh granules so they become fine powder instead)</span></div>
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1/4 teaspoon apple cider vinegar*</div>
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2 large eggs, room temperature and lightly whisked</div>
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95 grams plain flour</div>
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heaping 1/4 cup chocolate chunks</div>
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<b>For the cheesecake swirl part</b>:</div>
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224 grams cream cheese, room temperature</div>
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50 grams sugar</div>
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1 large egg yolk</div>
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1/2 teaspoon pure vanilla extract</div>
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What you'll be doing:</div>
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Preheat the oven to <span style="font-family: inherit;">177<span style="background-color: white; line-height: 18.2px;">°C and prepare an 8x8 square pan by greasing it or spraying with non-stick spray; set it aside for now.</span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.2px;">In a mixing bowl, pour melted butter followed by sugar, vanilla, cocoa powder, instant coffee, vinegar and the whisked eggs. With a sturdy whisk, combine everything. Switch to a spatula to fold in the flour and then the chocolate chunks. Pour brownie batter onto the prepared pan and leave about slightly less than 1/4 cup of batter behind. Set both aside.</span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.2px;">In a different mixing bowl, with a handheld mixer, beat all the cheesecake ingredients together until a smooth consistency is reached.</span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.2px;">Dollop 6 tablespoonfuls of cheesecake atop the brownie batter like what Sally did in the red velvet cheesecake <span style="font-size: x-small;">(see</span> <a href="http://sallysbakingaddiction.com/wp-content/uploads/2013/02/Red-Velvet-Swirl-Brownies-by-sallysbakingaddiction.com-10.jpg" target="_blank">image</a> <span style="font-size: x-small;">here!)</span>. Take your remaining brownie batter and pour alongside the cheesecake dollops. With a bread knife, swirl the cheesecake around. Gently tap the pan on a sturdy surface to even the surface.</span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.2px;">Bake for 28 to 30 minutes. Let cool or go big and eat warm!</span></span></div>
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<span style="font-size: x-small;">Notes:</span></div>
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<span style="font-size: x-small;">- The base of this whole thing is Sally's red velvet brownies. I took a few ingredients and measurements from her mocha brownies and used them in the recipe.</span></div>
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<span style="font-family: inherit; font-size: x-small;"><span style="background-color: white; line-height: 18.2px;">- Those with asterisks are the changes I made to the recipe.</span></span></div>
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The verdict?</div>
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OH. MY. GOODNESS.</div>
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Sooooo good! If you go back to the picture of the brownies still in the pan, you'll be able to see a corner and a little empty space which indicates that clearly, somebody couldn't wait until blog pictures were taken.</div>
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These brownies are so chocolaty but not too much mocha. Weird, no? I thought it was going to be pleasantly strong but instead the coffee flavor was faint. At least for my liking, it is. But really, that isn't a complaint. Nope.</div>
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And since we live in the tropics, the brownies were refrigerated after they have completely cooled and almost gone and damn! Cold, fudgy and chocolaty brownie with tangy cream cheese in each bite? Like wouldn't you want to know how absolutely delicious that is?</div>
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<b>I know</b>. You're welcome. Leave me a comment if you do make these!</div>
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Til the next post!</div>
bakingwithabbyisabeehttp://www.blogger.com/profile/17027311264911966849noreply@blogger.com0tag:blogger.com,1999:blog-6559330729061154853.post-19283381752551689402016-07-07T16:28:00.000+08:002016-07-07T16:28:29.810+08:00Toasted Walnut Banana Cake<div style="text-align: justify;">
But in simpler words: banana cake. My lola Vita's banana cake. I only named this one like so because it sounds fancier than just 'banana cake'.</div>
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<a href="http://4.bp.blogspot.com/-PHb7kPEv9k0/Vlr08iJHnkI/AAAAAAAACp8/ntfF8ZZM35M/s1600/BWC%2BCOVER.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://4.bp.blogspot.com/-PHb7kPEv9k0/Vlr08iJHnkI/AAAAAAAACp8/ntfF8ZZM35M/s640/BWC%2BCOVER.jpg" width="426" /></a></div>
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And if it <b>sounds </b>more interesting, you'll most likely <b>not </b>ignore <b>yet another banana recipe</b>.</div>
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<a name='more'></a>Because everyone on the Web are so enamored with the fruit, you'd need more than just good luck to scour through the millions of recipes out there to find <b>the one</b>.<br />
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And here I am adding another to the ever growing choices.</div>
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And here I am claiming that this is my <b>absolute favorite</b>. Not this <a href="http://bakingwithabbyisabee.blogspot.com/2015/08/cashew-nut-banana-bread.html" target="_blank">one with cashews</a> anymore. Oh no. Adios to that one!<br />
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And to my Lola Vita in heaven, happy 84th, La!</div>
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Go on and purchase some bananas you <b>won't eat</b>! Let them get <b>spotty</b>, <b>brown </b>and <b>beyond ripe</b>!</div>
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<span style="font-size: large;">Toasted Walnut Banana Cake*</span></div>
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*my grandmother's recipe!</div>
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What you'll be needing:</div>
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about 1 and 1/2 <b>cups</b> of bananas, ripened and mashed</div>
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2 <b>cups</b> plain flour</div>
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1 <b>cup</b> granulated sugar</div>
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3 <b>large </b>eggs</div>
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1/2 <b>cup</b> full fat mayonnaise</div>
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1 <b>stick</b> of butter, cubed and at room temperature</div>
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1/2 <b>cup</b> walnuts, roughly chopped and toasted</div>
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1 <b>teaspoon</b> baking soda</div>
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What you'll be doing:</div>
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Preheat oven to <span style="font-family: inherit;">170<span style="background-color: white; line-height: 18.2px;">ºC and lightly grease a 13x9 pan; set aside. Chop walnuts roughly or finely depending on your preference and toast in the oven until fragrant and golden about 5-7 minutes; set aside to cool slightly. </span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.2px;">In a large mixing bowl, mash bananas thoroughly. To the mashed bananas, add the remaining ingredients one by one stopping to whisk in between additions. If you find it difficult to whisk, switch to a spatula or whatever is more comfortable for you. <b>Do not overdo the mixing</b>!</span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.2px;">Pour batter onto the prepared pan. You may sprinkle more toasted walnuts on the surface before baking. Bake for 25-30 minutes. It took only 25 minutes in my oven and as seen on the pictures, the surface turned an appetizing shade of golden toast <span style="font-size: x-small;">(wha??)</span>. But if yours is still undone but is already quite browned, take some aluminum foil and cover the top loosely making sure no surface is left exposed.</span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.2px;">You can let the cake cool but is best enjoyed warm and with a cup of coffee!</span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.2px;">Or a glass of milk or tea, soda, matcha latte <span style="font-size: x-small;">(<b>YAS</b>)</span>! Just give this particular banana cake a shot, please? </span></span></div>
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<span style="background-color: white; line-height: 18.2px;">Leave me a comment and tell me what you think!</span></div>
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<span style="background-color: white; line-height: 18.2px;">Til the next post!</span></div>
bakingwithabbyisabeehttp://www.blogger.com/profile/17027311264911966849noreply@blogger.com0tag:blogger.com,1999:blog-6559330729061154853.post-91960845219151596052016-06-30T12:21:00.000+08:002016-06-30T12:21:01.887+08:00Banana Chocolate Chip Pancakes + Caramelized Bananas<div style="text-align: justify;">
I love breakfast food, yes. But as much as I adore the whole breakfast concept, I'm not really too keen on waking up early. Oh I still remember the mornings when I would willingly wake up at dawn and prepare for training. Yep! I once dreamt of becoming a pro athlete, too, you know.</div>
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A couple (more than a couple, actually) years has passed and I've yet to get that waking-up-early habit back. But my love for everything breakfast stayed with me.</div>
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<a href="https://1.bp.blogspot.com/-GEXicsxA_hw/Vt1X9i6i-FI/AAAAAAAAC-s/tcgCxARECzU/s1600/BP%2BCOVER.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-GEXicsxA_hw/Vt1X9i6i-FI/AAAAAAAAC-s/tcgCxARECzU/s640/BP%2BCOVER.jpg" width="426" /></a></div>
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But you and I and everybody know that breakfast can be enjoyed any time of the day! Right? Or damn right!?!</div>
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<a name='more'></a>Anyhoo.<br />
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I'm also aware of how lacking in variety my breakfast posts are: 3 different pancakes and 1 champorado. But I'm not super picky when it comes to breakfast. Heck, a couple of hot pandesal with some cheese pimiento spread and hot coffee? Good enough for me!</div>
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But I'll let the world know that not every pandesal is created equally. Sadly. If you're a fellow Pinoy, are you content with the pandesal you're buying/consuming/smearing with salted butter or those peanut butter spread from local bakeries? For me, it has to be golden, toasty brown in color, soft and smooth in texture but dense and not airy...</div>
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If you've never had pandesal, look for one or 10. <b>Now</b>.</div>
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But today's post isn't about pandesal...although I'm seriously considering trying making some! Have you ever tried making homemade pandesal? How did it go? </div>
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What? Oh! The pancakes!</div>
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Let's make 'em!</div>
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<span style="font-size: large;">Pancakes with Bananas and Chocolate Chips</span></div>
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<span style="font-size: large;">and Caramelized Bananas</span></div>
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What you'll be needing:</div>
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2 cups Original Bisquick<span style="background-color: white;"><span style="font-family: inherit; font-size: x-small;">™ </span><span style="font-family: inherit;">mix</span></span></div>
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<span style="background-color: white;"><span style="font-family: inherit;">1 cup milk</span></span></div>
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<span style="background-color: white;"><span style="font-family: inherit;">2 eggs</span></span></div>
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<span style="background-color: white;"><span style="font-family: inherit;">1 cup bananas, ripened and mashed</span></span></div>
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<span style="background-color: white;"><span style="font-family: inherit;">1/4 teaspoon pure vanilla extract</span></span></div>
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<span style="background-color: white;">Chocolate chips</span></div>
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<span style="background-color: white;">What you'll be doing:</span></div>
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<span style="background-color: white;">In a mixing bowl, mix everything together <b>except</b> for the chocolate chips. Heat a nonstick skillet and using a 1/4 cup measure, pour batter onto the hot skillet. Make sure you scoop any visible banana chunks that may have sunk to the bottom! Also, quickly, sprinkle as much or as little chocolate chips over the batter before turning. Once there are mini bubbles on the surface, time to flip! Repeat with the remaining batter. Set the cooked pancakes aside, covered with aluminum foil.</span></div>
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<span style="font-size: large;">Caramelized Bananas</span></div>
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What you'll be needing:</div>
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2-3 <b>medium or large</b> bananas, ripened, cut lengthwise or however you prefer</div>
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2-3 <b>tablespoons</b> brown sugar</div>
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1/4 <b>cup</b> <u>salted</u> butter</div>
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What you'll be doing:</div>
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In the same skillet you cooked the pancakes in, melt the salted butter on a medium high heat. Once butter has completely melted, place cut bananas in and sprinkle brown sugar on top of each banana slices. After a minute, turn each slices to cook the other half. You want the bananas to change from pale to golden and slightly browned on each side. The bananas should also soften but not too soft that when poked it will crumble. Turn off heat, scoop hot caramelized bananas on top of warm pancakes and enjoy!</div>
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Notes:</div>
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- the base of the pancake is from the back of a Bisquick box we have. It's also on the Web over at <a href="http://www.bettycrocker.com/recipes/pancakes/7b1b2ca4-2ce0-4d3c-932b-6855257e6e87" target="_blank">Betty Crocker</a>!</div>
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- since the caramelized bananas are already buttery and sweet, I found it unnecessary to smear more butter and pour maple syrup over the pancakes. But if you've ran out of the delish caramely bananas, then by all means, smear some more butter and pour maple syrup over them!</div>
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<a href="https://3.bp.blogspot.com/-QhTk5KLeG9c/Vt13sRwkIWI/AAAAAAAAC_Y/Kqr_Ckoz17w/s1600/BP02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://3.bp.blogspot.com/-QhTk5KLeG9c/Vt13sRwkIWI/AAAAAAAAC_Y/Kqr_Ckoz17w/s400/BP02.jpg" width="266" /></a><a href="https://4.bp.blogspot.com/-Y0dE9Mchce8/Vt14Yoqm9SI/AAAAAAAAC_c/xhezEKRreBA/s1600/BP04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://4.bp.blogspot.com/-Y0dE9Mchce8/Vt14Yoqm9SI/AAAAAAAAC_c/xhezEKRreBA/s400/BP04.jpg" width="266" /></a></div>
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I served these beauts with the caramelized bananas fresh off the skillet and my mother, needless to say, polished her share and asked for more! Allow me to brag but even our guests liked them, too! I think what made these out of the ordinary is the caramelized bananas piled on top. Soo you know we've now found another use for overripe, not-for-eating, can't-dispose-of brown/black bananas.</div>
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I do hope you give this pancake combo a try be it for breakfast or midnight snack!</div>
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Til the next post!</div>
bakingwithabbyisabeehttp://www.blogger.com/profile/17027311264911966849noreply@blogger.com0tag:blogger.com,1999:blog-6559330729061154853.post-62015018708686366432016-06-19T18:02:00.000+08:002016-06-19T18:02:10.124+08:00Churros<div style="text-align: justify;">
Truth be told, the only reason I took the plunge and made churros was because our oven is in bad shape.</div>
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Like it still has power and heats up but the temperature dial is broken. I know I could just get an oven thermometer but ehh! Plus, I also wanted to know how churros made from scratch differ or be similar to the ones we buy.</div>
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<a href="https://3.bp.blogspot.com/-Z7bGWiodaRs/VtgtZQy028I/AAAAAAAAC9Q/nkw16hJkM5s/s1600/CH%2BCOVER.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://3.bp.blogspot.com/-Z7bGWiodaRs/VtgtZQy028I/AAAAAAAAC9Q/nkw16hJkM5s/s640/CH%2BCOVER.jpg" width="484" /></a></div>
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<a name='more'></a>You know how plenty of churros recipes there are on the Web? Yep. Too plenty, actually. It really can be overwhelming but I decided on <a href="http://kirbiecravings.com/2015/08/spanish-churros-with-chocolate.html">Kirbie's Craving's 'Spanish Churros with Chocolate'</a>. <br />
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And because she shared a story about how the churros she ate while in Barcelona were the best ever. And now I cannot wait until I, personally and literally, am in Barcelona and eat the same churros and watch a football game and take too many photos... ah, one can dream, right?<br />
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So! These churros! The ingredients can all be easily found at home or at the store, so that's a plus, right?<br />
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<a href="https://1.bp.blogspot.com/-yvQKpB-K-9U/VtkR2zGUjcI/AAAAAAAAC9k/yb7pPfmDG6c/s1600/CH02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-yvQKpB-K-9U/VtkR2zGUjcI/AAAAAAAAC9k/yb7pPfmDG6c/s400/CH02.jpg" width="243" /></a><a href="https://3.bp.blogspot.com/-t7ENo6zsxy8/VtkSGT0rnyI/AAAAAAAAC9o/gDyuzt9pHhY/s1600/CH03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://3.bp.blogspot.com/-t7ENo6zsxy8/VtkSGT0rnyI/AAAAAAAAC9o/gDyuzt9pHhY/s400/CH03.jpg" width="265" /></a></div>
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The recipe will tell you to bring the water and butter to a boil and once the butter is melted, turn off the heat and plop in all the flour. Then you add the eggs and stir, stir, stir.<br />
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A quick segue, but this part reminded me of these <a href="http://www.buzzfeed.com/rachelysanders/make-the-pastry-from-the-grand-budapest-hotel#.uewLgG7lB" target="_blank">courtesan au chocolat from The Grand Budapest Hotel</a> <span style="font-size: x-small;">(truly a magnificent movie everyone should see)</span>. But the difference is, you'll be frying the choux pastry dough and not baking it. We're making churros, not Agatha's three-layered edible art. And I've always wanted to type out the words 'choux pastry' so...<br />
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Up to the point when I transferred the dough to a piping bag, I had no problem/issue/mess. But when I was supposed to pipe the dough into the hot oil for frying, now the problem and huge, huge mess began. Long story short, there was no need for me to pipe the dough because it just oozed out of the piping tip! My choux pastry was runny. And I completely had no idea how to remedy it or if it's remediable at all! So after a couple batches of crooked churros, what I did was pipe (more like let ooze out) the dough into the hot oil in a coil round the bottom of the pot and with a pair of long kitchen scissors, snipped the dough into even lengths.<br />
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And now right before my eyes were churros! Some of them looked like conch shells but that's okay. Next task is to make the chocolate dip, easy peasy! Heat the milk and chocolate until melted then add the cornstarch and stir, stir, stir until thick!<br />
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Mine didn't thicken up how I hoped it to and I used only 1 and 1/3 cup of milk. Maybe I should've added more cornstarch?<br />
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Despite the glitch with the dough, the churros fried nicely. They were crisp on the outside, airy and light on the inside. I admit, I snacked on more than a couple before I even rolled them in some sugar! The chocolate sauce tasted really good too! Overall, I was really happy with this attempt of mine.<br />
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But if you're at the mall, just go and buy yourself some! It'll save you time and dishes to wash.<br />
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But if you really want to give it a go too, I found that these churros were only pleasantly crisp on the day they were made! TMI but the leftovers turned soggy the following day. Tsk!<br />
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Til the next post!</div>
bakingwithabbyisabeehttp://www.blogger.com/profile/17027311264911966849noreply@blogger.com0tag:blogger.com,1999:blog-6559330729061154853.post-43653289541922982642016-06-10T10:58:00.000+08:002016-06-10T10:58:01.571+08:00Simple, Egg-free Pancakes<div style="text-align: justify;">
Recently, I've been turning to the Web for answers. For emergencies such as '<b>AHH!</b> We're out of <span style="font-size: x-small;">*whatever ingredient and whatever possible substitute there could be*</span> but I want <span style="font-size: x-small;">*whatever the end product of said missing ingredient/sub + other stuff would have been*</span> <b>now</b>!'...or something.</div>
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I know you're saying the easiest solution would be to just go to the market and restock.</div>
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<a name='more'></a>I wholeheartedly agree. But I, like many of this planet's inhabitants, more often than not lack the energy and willingness to dress decently, commute or walk, get lost in the maze that is the grocery and buy <span style="font-size: x-small;">(unnecessary)</span> things, wait in line, get lured by all the fast food and so oooon before making it back home.<br />
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Enter this instance when for a household being conveniently near the public market, a few large and small groceries, we ran out of fresh eggs. But I <b>needed </b>pancakes and quick!</div>
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Again, enter this regularly occurring practice of searching Google but this time for an 'eggless pancake recipe'.</div>
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Picked the <a href="http://www.rakskitchen.net/2012/08/eggless-pancakes-recipe-pancake-recipe-soft-fluffy.html" target="_blank">'Eggless Pancakes Recipe' from Rak's Kitchen</a> among the <span style="font-size: x-small;">(two)</span> hundred thousand others. Wouldn't you click on it too upon seeing the words 'easy, soft and fluffy'? And my goodness. Let's declare every single day a Pancake Day because these pancakes really are easy, soft and fluffy!</div>
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<span style="font-size: large;">Simple Egg-free Pancakes</span></div>
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<span style="font-size: x-small;">(the BEST you'll make at home, ever!)</span></div>
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What you'll be needing:</div>
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1 <b>cup</b> plain flour</div>
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1 <b>tablespoon</b> baking powder</div>
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1 and 1/2 <b>tablespoons</b> sugar*, granulated or brown</div>
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1/2 <b>teaspoon</b> salt</div>
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1 <b>cup</b> milk, whole or low-fat</div>
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1 <b>tablespoon</b> oil, I use canola</div>
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What you'll be doing:</div>
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In a medium bowl, whisk all the dry ingredients together before whisking in all the wet ingredients. Do not overmix the batter! A few clumps here and there are fine.</div>
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Depending on the size you want the pancakes to be, melt just the right amount of butter on a nonstick pan over a medium high heat. For the pancakes on this post, I decided to use a liberally Pam-sprayed 2"-sized heart-shaped cookie cutter just because. I melted about a heaping teaspoon of butter for each pancakes and placed the cutter over the area where the butter has melted and took a heaping spoonful of batter. Make sure the batter covers the entire mold. When the surface starts to bubble, take a small pair of kitchen tongs, lift the cutter, releasing the pancake, and flip to cook the other half.</div>
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Repeat until there isn't any batter left! Enjoy immediately or save a few for later and heat on the micro for a good few seconds!</div>
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<span style="font-size: x-small;"> - This recipe is from Rak's Kitchen's and I am not in any way claiming the recipe as my own.</span></div>
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<span style="font-size: x-small;"> - Those two asterisks are the only changes I made to the recipe alongside the cooking process.</span></div>
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And before we part and you go straight to making these delicious pancakes, please, please tell me you've seen Matilda the movie? And read the book? And loved it?</div>
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If you do, you sure know this <a href="https://www.youtube.com/watch?v=B0ab3213sYY" target="_blank">scene where teeny tiny cutie Matilda made 3 flawless pancakes</a> by heart. I, at 23, can only ever make pancakes that seem toasted and sometimes mostly burnt.</div>
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So you know whether you're out of eggs or not, I'm pretty sure this one will be a fave of yours too.</div>
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Til the next post!</div>
bakingwithabbyisabeehttp://www.blogger.com/profile/17027311264911966849noreply@blogger.com0tag:blogger.com,1999:blog-6559330729061154853.post-56450037505210147742016-06-03T11:24:00.000+08:002016-06-03T11:24:52.350+08:00Red Velvet + White Chocolate Cookies<div style="text-align: justify;">
It's perfectly understandable for little kids to get really excited when they receive something, right? I think the same applies to adults, too! Please don't burst out laughing but my goodness even I couldn't believe how happy and excited I was when I got two glorious kilos of flour. Like I smiled one wide smile, buddy! In my mind I was doing a happy dance and then stopped because 'Abigail, it's just flour, <b>stop</b>'. </div>
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And then I remembered this adorable scene from Stranger Than Fiction where Harold gave Ana <b>flours</b> instead of <b>flowers</b> <span style="font-size: x-small;">(get it?!)</span>:<br />
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100 points to Harold for being a cutie pie and practical at the same time! Please, I know you'd be excited to receive bags of flour, too, if you love to bake!</div>
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<a name='more'></a>Sooo from a fresh pack of flour plus a few other ingredients, these cookies are born. I've actually had <a href="http://www.howsweeteats.com/2010/10/red-velvet-chocolate-chip-cookies-from-scratch/" target="_blank">Jess' 'Chewy Red Velvet Chocolate Chip Cookies'</a> recipe bookmarked for so long now and finally I got around to baking it!<br />
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I wish I have this superpower to determine whether a recipe found in the Web will be a success or nah when I give it a go. This one? Yeah, you need to make them, too!</div>
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This one comes together quick which is always a major plus. Who has the patience for chill time when one is in dire need of cookies asap? Eh, today is one of those days when I can't deal with chilling the dough first. I needed a cookie, fast!</div>
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I'll have you know that I was thinking of not baking these cookies in the temperature written in the recipe <span style="font-size: x-small;">(190<span style="background-color: white; line-height: 18.2px;">ºC)</span></span>. I usually bake cookies at only <span style="font-family: inherit;">170<span style="background-color: white; line-height: 18.2px;">ºC for 9 to 11 minutes and in my oven, it does the trick every time. But I figured Jess knows way more than I do so I just followed the recipe and baked these at 190</span></span><span style="background-color: white; line-height: 18.2px;">ºC!</span></div>
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<span style="background-color: white; line-height: 18.2px;">But my oven, when it's in the mood to be too hot, does heat up <b>too hot</b>. I also don't understand why I baked the first batch of cookies for 11 minutes and the kitchen already smelled of 'take us out already or we're going to burn and be totally inedible!!!' cookies. </span></div>
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<span style="background-color: white; line-height: 18.2px;">So for the following batches I only baked them for 10 minutes and immediately transferred them to a wire rack. Be careful when doing so because even after 10 minutes at 190</span><span style="background-color: white; line-height: 18.2px;">ºC, the cookies were still a little tender! An offset spatula was what I used to lift the cookies off the cookie sheet and onto the wire rack.</span></div>
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<span style="background-color: white; line-height: 18.2px;">Another thing! The recipe says it makes around 12 to 15 cookies. I got 19. I don't know exactly how much cookie dough the ice cream scoop I use scoops but eyeballing it I'd say about one and a half tablespoon. Oh and yes, I opted to use white chocolate in place of the chocolate chips. Either way! But I suggest you go big and use 1 cup of chocolate. The half cup isn't enough!</span></div>
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<span style="background-color: white; line-height: 18.2px;">I expected a faint cocoa taste in the cookie but not from these cookies! This is the first red velvet cookie I had and made at the same time and I'm really happy with it. These cookies are almost brownie-like but not brownie-fudgy, soft and chewy and damn right delicious!</span></div>
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<span style="background-color: white; line-height: 18.2px;">I do hope you give this <a href="http://www.howsweeteats.com/2010/10/red-velvet-chocolate-chip-cookies-from-scratch/" target="_blank">red velvet cookie recipe from How Sweet Eats</a> a try!</span><br />
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</span> <span style="background-color: white; line-height: 18.2px;">And if you haven't already, please watch Stranger Than Fiction. Here's sweet Ana whom all bakers can relate to!</span><br />
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bakingwithabbyisabeehttp://www.blogger.com/profile/17027311264911966849noreply@blogger.com0tag:blogger.com,1999:blog-6559330729061154853.post-46199109221019243182016-05-28T12:39:00.000+08:002016-05-28T12:51:20.206+08:00Matcha Crinkle Cookies<div style="text-align: justify;">
I knew right away that matcha will be a favorite after my first bite of my first ever matcha-flavored food. It was a humble yet glorious lil muffin and its insides were softly tinged green <span style="font-size: x-small;">(!!!)</span>. Since then whenever I see 'matcha' on a blog, Pinterest, tumblr and everywhere else, I just go nuts and seconds later, I'll be reading up on that blog post and bookmarking it after.</div>
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I even bought freaking soy milk just so I could make iced matcha latte! Have you ever tried making iced matcha latte? Without a bamboo whisk? Which I didn't know was called that prior to reading up on homemade matcha lattes. </div>
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Oh well!</div>
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Sooo crinkles. Crinkle cookies. I usually only see them made with chocolate and turned to red velvet. And only recently, with peanut butter. But never, ever with matcha. </div>
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That all changed when I was 'hanging out' on <a href="http://www.misshangrypants.com/" target="_blank">Miss Hangrypants</a> and discovered she has a category devoted only to all <span style="font-size: x-small;">(edible)</span> things matcha. Of course you'd be fazed by all the wonders that fill that space up, but your friend here prefers to begin with the simple ones <span style="font-size: x-small;">(like crinkle cookies)</span> before aiming for Mt. Everest-intimidating ones <span style="font-size: x-small;">(like crepes, macarons and brioche!)</span>.</div>
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<a href="http://www.misshangrypants.com/2015/12/matcha-crinkle-cookies.html" target="_blank">Mabel's 'Matcha Crinkle Cookies' recipe</a> is simple and easy to follow. But like always read through the whole thing first; make sure you have all the ingredients needed before starting! After the white chocolate is melted and let to cool for a bit, the cookie dough comes together pretty quick. But! Thou must practice immense patience! For the dough needs at least 4-hours worth of chill time in the fridge.</div>
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I never said the recipe was a quick one! But after letting it chill in the fridge for one whole day...I had such difficulty scooping and forming the cookie dough into balls. It was still too soft and sticky! I hope the following scene won't be too gruesome for your baker heart, but what I was forced to do was: try my absolute best to scoop even blobs of dough and let it fall off into the powdered sugar + a bit of matcha powder, cover all exposed dough with the matcha sugar and then try to roll the dough into balls between my warm hands.</div>
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It was extremely messy. My grandfather thought I was making <a href="http://www.kawalingpinoy.com/2015/02/ginataang-bilo-bilo/" target="_blank">bilo-bilo</a> except I wasn't making bilo-bilo! I was trying to make crinkle cookies! Trying! But in the end, I got cookies that do look like crinkle cookies with crackly surfaces covered in matcha sugar and there are other cookies that looked like normal puffy cookies except they were green.</div>
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And I already was expecting the worst. I was expecting that the taste would be off, too. But thank Miss Hangrypants because these cookies are good! They are light and not too sweet. Soft and a little chewy. You can definitely eat 3 or 4 in under a minute. Wait. Is that possible?</div>
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Not that I'm scaring you off this recipe but here's what you'll be left to clean up afterwards. Ahh, food blogging! Mise en place looks beautiful in pictures but the dishes! And that part about coating all surfaces of dough with matcha sugar and then the rolling bit? There's the proof. I don't know why the cookie dough didn't firm up after letting it chill for one whole day! Maybe I should go ahead and comment on Miss Hangrypants' blog?</div>
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But let's look on the brightest side of everything and say that this may not be the case for you. If you decide to give this <a href="http://www.misshangrypants.com/2015/12/matcha-crinkle-cookies.html" target="_blank">matcha crinkle cookies</a> a go and everything went smoothly, my goodness, congratulations! But if you ended up having to resort to drastic and quite messy dredging and rolling, I know your pain.</div>
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Til the next post!</div>
bakingwithabbyisabeehttp://www.blogger.com/profile/17027311264911966849noreply@blogger.com0tag:blogger.com,1999:blog-6559330729061154853.post-80225073565164596582016-05-22T11:04:00.000+08:002016-05-22T11:04:07.417+08:00Easy Peasy Coffee Pancakes!<div style="text-align: justify;">
Have you ever eaten dinner way past dinnertime? I remember a friend saying they usually eat late in the evening. My family, on the other hand, we <b>try </b>to eat dinner before it gets too late. How about yours?</div>
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But this one night, I found myself deciding between <b>two </b>pancake recipes...and it was already 10pm. I thought I already had myself convinced that I'd just go to bed instead. Who was I kidding? I must have spent 15 minutes trying to fight the emerging want to eat!</div>
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Eh...I gave in.</div>
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My adoration for anything coffee-flavored is no secret because...</div>
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There's this <a href="http://bakingwithabbyisabee.blogspot.com/2016/01/mocha-hazelnut-streusel-loaf.html#more" target="_blank">mocha loaf</a> <span style="font-size: x-small;">(a favorite!)</span>.</div>
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These <a href="http://bakingwithabbyisabee.blogspot.com/2016/01/triple-chocolate-espresso-cookies.html#more" target="_blank">espresso cookies</a>. And another recipe but with <a href="http://bakingwithabbyisabee.blogspot.com/2016/03/coffee-and-white-chocolate-chip-cookies.html" target="_blank">just white chocolate</a>.</div>
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These <a href="http://bakingwithabbyisabee.blogspot.com/2016/02/pistachio-chocolate-chunk-coffee.html?m=1" target="_blank">coffee blondies</a>. Yes, <b>coffee blondies</b>.</div>
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So clearly I am a huge, huge fan of it. So it's also no wonder why I immediately bookmarked and did a happy dance upon seeing <a href="http://acozykitchen.com/coffee-pancakes/" target="_blank">Adriana Adarme's 'Coffee Pancakes'</a> on her beautiful blog, A Cozy Kitchen. It was meant to be. And at 10pm, nothing seemed right other than making these pancakes and having the entire house smell of coffee!</div>
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I was out of milk to make <a href="http://joythebaker.com/2013/11/baking-101-the-best-buttermilk-substitutes/" target="_blank">DIY buttermilk</a>. I didn't worry because I still had two single-serving cups of yogurt! But when I had already scraped the very last drop of each yogurt, I found myself with only about 3/4 cup of it...and I needed one whole cup.</div>
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Yeah, yeah. I <b>almost</b> lost it. But somehow this jug of water, which I totally pushed out of the way, seemed like it has the solution to this dilemma. It did! And you better believe me I started to doubt whether this was going to work.</div>
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I never claimed to be an optimist at most times, okay.</div>
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Here's the recipe for times when you're out of buttermilk or milk or yogurt! But you must have at least one of the three for this to work, friend. Here we go!</div>
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We are calling this the <span style="font-size: large;">"</span>oh-no-I'm-out-of-buttermilk-and-don't-have-enough-substitute </div>
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<span style="font-size: large;">Coffee Pancakes" </span></div>
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makes 6-8 small pancakes</div>
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What you'll be needing:</div>
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1 <b>cup</b> plain flour</div>
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1 <b>teaspoon</b> baking powder</div>
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1 <b>teaspoon</b> baking soda</div>
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1/2 <b>teaspoon</b> salt</div>
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2 <b>heaping teaspoons</b> sugar*</div>
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1 <b>tablespoon</b> instant coffee granules</div>
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1 egg</div>
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3/4 <b>cup</b> yogurt*</div>
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2-3 <b>tablespoons</b> of water*</div>
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butter, for cooking</div>
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What you'll be doing:</div>
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You can preheat the oven only to keep the first few pancakes warm while you finish the batter. But I didn't do this bit since this only makes a around 6-8 pancakes anyway.</div>
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I mashed the coffee granules until it became powder-like with the back of a spoon before adding it to the dry mixture.</div>
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In a mixing bowl, whisk together all the dry ingredients then make a well in the center and pour in the egg and yogurt. Mix gently. If the batter appears too thick, add 1 tablespoon of water at a time until it becomes quite loose but not runny.</div>
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Heat your pan and melt about a tablespoon of butter for each pancake and cook until firm and the kitchen smells heavenly. Don't leave the pancake in the pan unattended!</div>
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Devour immediately with more butter and even more syrup!</div>
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<span style="font-size: x-small;">Notes:</span></div>
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<span style="font-size: x-small;">- This recipe is from <a href="http://acozykitchen.com/" target="_blank">A Cozy Kitchen</a>.</span></div>
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<span style="font-size: x-small;">- Those with asterisks are the changes I made to the recipe.</span></div>
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<span style="font-size: x-small;">- For this to work, you must at least have milk <b>or </b>yogurt on hand.</span></div>
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And wow such a long one this is, huh? I hope this one will save you for when you get pancake cravings late at night or real early in the morning!</div>
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bakingwithabbyisabeehttp://www.blogger.com/profile/17027311264911966849noreply@blogger.com0tag:blogger.com,1999:blog-6559330729061154853.post-69866874312619488532016-05-14T10:31:00.000+08:002016-05-14T10:31:08.698+08:00One-Layer Strawberry Chocolate Cake<div style="text-align: justify;">
Do you ever get the sudden urge to bake?</div>
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I sure do! But most of the time when I get that sudden burst of energy to do so, I'm almost always out of one or two ingredients. So whatever recipe I already had in mind, I end up choosing another. Something where the ingredient list meets whatever contents are in our pantry and fridge.</div>
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<a name='more'></a>Enter this <a href="http://www.dessertfortwo.com/2015/02/mini-chocolate-layer-cakes/" target="_blank">one-layer chocolate cake recipe</a> I found awhile back. The first time I tried this cake recipe, everything went well. The cake baked perfectly. It tasted nice, too! But this instance, you know, when I felt the need to bake chocolate cake and nothing could convince me otherwise, it <b>sunk</b> on me.<br />
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Is it because I had this 'brilliant idea' and decided to add chocolate chips and strawberry preserves to the batter? I don't know. The cake layer looked like those flourless chocolate cakes with its sunken center! Most of the time, these brilliant ideas I come up with, they cause me more problems than solutions or good outcomes.</div>
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I decided to do a chocolate-strawberry combo just because. Actually, we have this bottle of strawberry preserves and I know it's going to stay unnoticed until it's time to dispose of it. Since I couldn't let that happen, this whole sitch came to be!</div>
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And call me extremely impatient <span style="font-size: x-small;">(well, you aren't wrong)</span>, but the sun has already set but I wanted to take pictures of the cake immediately, I didn't let the <a href="http://bestfriendsforfrosting.com/2013/10/bfffs-fluffy-strawberry-buttercream-frosting-recipe/" target="_blank">strawberry buttercream</a> set. We all know what happens when we don't let buttercream set! Hint: quite a mess. Only quite, but a not-set buttercream does not blog-worthy photos make.<br />
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But here they are in their aesthetically unpleasing state!</div>
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If I didn't add the chocolate and strawberry to the cake batter, everything would've turned out fine. I guess? So if you don't want yours to look like something heavy dropped from space and into the cake's middle, <b>don't </b>add anything else; <b>stick to the recipe</b>!<br />
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The strawberry buttercream? No one should ever eat buttercream that hasn't been chilled properly. It will be too sickeningly sweet. And definitely not pretty in pictures!<br />
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I wish all your cakes rise beautifully and your buttercream be yummy and definitely not droopy all the time!</div>
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bakingwithabbyisabeehttp://www.blogger.com/profile/17027311264911966849noreply@blogger.com0tag:blogger.com,1999:blog-6559330729061154853.post-62498146322697465922016-05-09T12:45:00.000+08:002016-05-09T12:45:49.576+08:00Salted Double Chocolate Caramel CookieSince Adele's 'Hello' came out, I can't help the strong urge to start <b>every </b>post with "hello, it's me". So...<br />
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Hello, it's me. With no copyright or infringement whatever intended. I love you, Adele! Keep on blessing us with more heart-wrenching, emotion-busting anthems that we all will sing along to for years and years.<br />
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<a name='more'></a>Speaking of heart-wrenching and emotion-busting; baking fails. <b>Major </b>baking fails. And what perfect time for a grand baking fail to happen than during Christmas season!<br />
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I know it has already been many months since then but good golly! What happened was I wanted to surprise my friends with edible gifts so I decided to bake cookies for them. I chose 4 or 5 <b>different </b>cookie recipes and I envisioned how amazing the cookies will be, how I'll package them nicely and whatnot.<br />
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You guessed it; the exact opposite was what happened. Oh, how frustrated I was! The cookies were either too soft or too crispy, too thick or too thin that they stuck to the pan and became one whole piece of cookie! <br />
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'What went wrong, exactly?'<br />
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Well up to now I still don't have an answer. All I know is that incident sure did discourage me from baking. But a month or so later without baking, I started to miss it. But the grand holiday cookie fail was still lingering at the back of my mind. So I turned to a recipe which I knew won't <b>ever </b>fail me no matter what. This <a href="http://bakingwithabbyisabee.blogspot.com/2015/08/pineapple-carrot-walnut-loaf.html" target="_blank">carrot cake</a> is something you should give a go if you haven't already. It's so good. So, so, <b>so </b>good!<br />
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But I was craving for cookies and I didn't want any factory-made cookie. I want homemade ones. Sometimes, even in baking, you just have to keep on trying despite having gone through bad batches after batches of cookies, right? <a href="http://smittenkitchen.com/blog/2015/04/salted-chocolate-chunk-cookies/" target="_blank">Deb's 'Salted Chocolate Chunk Cookies'</a> were the choice to ease me through cookie baking once more.<br />
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And <b>damn</b>. These cookies were good!<br />
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We had a bar of caramel-filled chocolate and it was looking so lonely in the fridge so I chopped it up and threw it in the cookie batter. And a good amount of dark chocolate chunks were mixed in, too! Just don't forget to sprinkle salt on each cookie dough <b>before </b>placing them in the oven, 'kay? I only used our trusty pink salt and it tasted delicious. But if you can get your hands on flaky sea salt, much better!<br />
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Now I'm going to make a huge claim: these cookies are what's missing in your arsenal, fellow baker. A crunchy exterior and chewy, soft but not cakey interior are what my ideal cookie should possess. This one has both. And more.<br />
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Eh, I may be a huge Smitten Kitchen fan, but really whatever it is that you're supposed to be doing...well, go finish that first. Then look up these <a href="http://smittenkitchen.com/blog/2015/04/salted-chocolate-chunk-cookies/" target="_blank">amazing cookies</a> and get baking. <b>You're welcome</b>.<br />
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Til the next post!<br />
<br />bakingwithabbyisabeehttp://www.blogger.com/profile/17027311264911966849noreply@blogger.com0tag:blogger.com,1999:blog-6559330729061154853.post-49499009812667449622016-04-30T11:46:00.000+08:002016-05-01T11:49:20.748+08:00Cinnamon Raisin Rolls<div style="text-align: justify;">
These cinnamon raisin rolls? </div>
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They were meant to be knots.</div>
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<a name='more'></a><span style="text-align: justify;">Because Marta Greber said so when she made her </span><a href="http://whatshouldieatforbreakfasttoday.com/post/100685507740/cinnamon-and-raisins-knots" style="text-align: justify;" target="_blank">'Cinnamon Raisin Knots'</a><span style="text-align: justify;">.</span><br />
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But by the time I was to roll the dough into long pieces, I was stumped. I couldn't figure out how to freaking do it!</div>
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And I was already getting hungry so...</div>
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In a cupcake pan they went!</div>
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This whole bake-a-cinnamon-roll-in-a-cupcake-pan thing? I know you've seen and/or bookmarked a cinnamon roll recipe that's made in a cupcake pan. Bless that person who thought of this whole bake-a-cinnamon-roll-in-a-cupcake-pan, indeed! Because if that person had not shared then I really wouldn't know what to do with 7 slices of dough.</div>
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Ooh I had an idea! I could have turned this into a pull-apart! But wait. Isn't that what I did here on <a href="http://bakingwithabbyisabee.blogspot.com/2015/10/cinnamon-roll-bread.html" target="_blank">my very first yeast bread</a>? Which also happens to be a cinnamon roll?</div>
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A few notes on these rolls!</div>
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Note 1. I "followed" Marta's recipe <span style="font-size: x-small;">(except for the rolling and turning those damn rolls into knots)</span> <b>but </b>because I lack the ability to just stick with the recipe, I used warm milk instead of the warm water asked for in the recipe.</div>
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Note 2. While I was mixing all the dough ingredients together with a wooden spoon, I noticed that something was amiss. I don't have any visuals but there were dry, crumbly pieces that just wouldn't form into a single lump of dough! Did I get frustrated? Ha<b><span style="font-size: large;">!!!</span></b></div>
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Note 3. At that point, faced with a dough problem, I was seriously considering calling the entire attempt a failure. But I still had some more warm milk on the counter. What I did next was add a 1/4 cup of warm milk to the crumbly dough and kneaded <span style="font-size: x-small;">(more like smooshed)</span> in the mixing bowl. The dough still looked and felt parched <span style="font-size: x-small;">(lol)</span>, so I added another 1/4 cup of warm milk. Finally! A single lump of dough was formed!</div>
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Note 4. For the filling, I used about 4-5 tablespoons of softened butter instead of just one. I also used dark brown sugar and about 6 tablespoons of it and around 3-4 teaspoons of ground cinnamon. I was about to leave out the raisins but Mother sensed of my plan and gently implied she'd like raisins in the rolls. Who am I to refuse? There I was sprinkling as little of the wrinkly fruit as possible!</div>
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Note 5. Baking time for these rolls in a cupcake tin is 15-20 minutes. Bud, listen up, don't make the same mistake as I did. At 15 minutes, check for the rolls' doneness. I waited until the 20th minute and boy are the outer parts of all 7 rolls the exact opposite of tender! :(</div>
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Note 6. I made a small batch of cream cheese glaze to drown the rolls in: </div>
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3 tablespoons cream cheese, room temperature</div>
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2 tablespoons unsalted butter, room temperature</div>
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1 cup of icing sugar</div>
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1 teaspoon pure vanilla extract</div>
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a splash or three of heavy cream</div>
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Whisk everything vigorously until desired consistency is reached! Then on a single cinnamon roll, pour all the glaze in. Am I kidding? I could be. But this glaze is yummy!</div>
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I don't want you diving into a recipe and go crazy thinking there's no hope to remedy crumbly dough!<br />
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If yours become sturdy like mine did and not soft and fluffy cinnamon rolls...the only remedy I can impart with you is to drizzle or drown the rolls in the cream cheese glaze.<br />
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I may have slightly overworked the dough...so there's that. And I think I did overbake them. <br />
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Cinnamon rolls! I'll get you right one day! <b><span style="font-size: large;">One day!</span></b><br />
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The following day I microwaved these rolls and they softened ever so slightly...while still steaming hot that is.<br />
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If you give <a href="http://whatshouldieatforbreakfasttoday.com/post/100685507740/cinnamon-and-raisins-knots" target="_blank">Marta's recipe</a> a try, I'd like to hear all about it! Oh and if you know how to roll dough and turn them into knots. I'd appreciate it if you can teach me how!<br />
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But if you couldn't wait any longer and baked them as regular rolls and they turned out successfully <span style="font-size: x-small;">(meaning you didn't have to exert Herculean effort to slice through the roll)</span>, are you some sort of magical being, but, I'd like to know every detail on how you made yours.<br />
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'kay?<br />
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Til the next post!</div>
bakingwithabbyisabeehttp://www.blogger.com/profile/17027311264911966849noreply@blogger.com0tag:blogger.com,1999:blog-6559330729061154853.post-83627999609791287252016-04-17T10:29:00.002+08:002016-04-17T10:29:21.226+08:00Brown Butter and Honey Pistachio Blondies<div style="text-align: justify;">
Let's start this post by me telling you, dear gal/pal, that I made these blondies* the moment I got out of bed. Actually before I got out of bed I had to debate with myself <span style="font-size: x-small;">(who doesn't!?)</span> if I should get up now or in 10 or 30 minutes...<br />
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So there I was in the kitchen, in my PJs, socks and crazy bed hair and not yet fueled by coffee, making quite a noise as I gather the ingredients needed for this recipe.<br />
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I understand if the scenario is totally unheard of in your life. At least now you know someone is dysfunctional enough to choose baking over the vital first cup of coffee of the day.</div>
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Oh and when I did make my coffee I had a mug of it. Not a cup. Nope! A mug... which I abandoned and let get cold.</div>
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And that asterisk I put after blondies? I mistook these golden squares for blondies but they are not blondies. Apparently.<br />
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What's a cookie bar, anyhow?<br />
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These "blondies" are <a href="http://bakerbynature.com/brown-butter-honey-pistachio-cookie-bars/#more-22675" target="_blank">Baker by Nature's 'Brown Butter and Honey Pistachio <b>Cookie Bars</b>'</a> and my goodness! They are delicious!</div>
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Like do I still need an explanation as to what a dang cookie bar is? Not anymore. All I need is another piece of this chewy, sweet but not overly so blondie!<br />
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I meant to say cookie bar but hey whatever you fancy calling these. They'll still taste just as good! I'm so glad I decided to give this one a try and thank the bees for the bottle of local, wild honey I scored at the palengke. Goodness, "at the palengke", cringe-worthy, Abby! <br />
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But you should watch this <a href="https://www.youtube.com/watch?v=tAi4B9LQmlU" target="_blank">Mikey Bustos video and see for yourself what a palengke is</a> in case you've never ever heard of it.<br />
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For mornings when you decide that baking first before everything else, these golden, sweet and chewy cookie bars <span style="font-size: x-small;">(they're still blondies in my eyes and taste buds)</span> are here to help you start your day! Or lunch...or afternoon? Evening? Midnight? Yes, these will be perfect as a midnight snack.<br />
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Hope you'll enjoy them as much as me and my family did!<br />
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Leave me a comment!<br />
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Til the next post!</div>
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bakingwithabbyisabeehttp://www.blogger.com/profile/17027311264911966849noreply@blogger.com2