Hi everyone, let me just talk a little bit about myself.
I'm Jacqueline and I have started baking in 2008 and it has now become my passion and hobbies.
I'm currently studying in NTU
I am blessed to have a wonderful family and a loving boyfriend who will be my food tester.
The reason why I started this blog is because there are many recipe out there but there are some which I find it really awesome and I would like share with everyone.
So enjoy :)
This is a long due post and I actually baked this during 清明 for my maternal grandfather and it was really moist and delicious. In fact, I received many good comments. Thus, I thought it would be great to share with you guys!
One thing you may want to amend would be the sugar especially when people are more health conscientious nowadays, you may want to reduce it by 50g.
Ingredients:
220g unsalted butter, at room temperature 200g Self-Raising Flour 150g icing or powdered sugar (Modified) 4 eggs 4 tablespoons fresh milk 1 teaspoon vanilla essence 2 tablespoons cocoa powder
Steps:
Preheat the oven to 375°F/190°C. Lightly grease the pan with some butter.
Use an electronic mixer to mix butter and sugar until well combined or pale yellow in color. Add in the first egg. Beat well after each addition of egg until creamy. Scrape down the sides and add in vanilla essence and fold in the flour into the mixture and mix well. Finally, add in the milk.
Divide the batter into two portions. Stir the cocoa powder into one portion and mix well. Transfer the plain batter into the greased baking pan. Shake it lightly to distribute evenly. Pour the cocoa batter in the middle of baking pan, and lightly swirl the cocoa batter with a butter knife. I usually do the “S” shape with the butter knife a couple of times. Do not overmix.
Bake until golden brown and cooked, about 40 mina - 60mins (depending on your oven). Remove it from the oven and let cool on the wire rack for another 5 minutes. Remove from the pan and serve immediately. Enjoy :)
Hi guys! It has been some time since I last posted. I have been trying out different recipes and tested them. Without further a do, let's get started. For people like me, with a sweet tooth, macarons is one that you cannot resist. However, the authentic macarons contains almond meals which some people with nut allergic may not be able to eat them. So I did some research and experiment them. Like I say, this is not authentic but it does taste like and its appearance looks like the real one. More importantly, people with nut allergic can try them out. This recipe was adapted from 马卡龙- Nut Free Macarons (Macaroons) and The Baking Biatch (Matcha Macarons) *I have doubled the recipe and yielded 12 macarons*
Shells Cake Flour 35g Icing/Powdered sugar 40g Caster Sugar 30g Egg white from 1 egg 2 tsps of green tea powder Buttercream Any type of buttercream frosting
Steps: 1. Sift the cake flour, icing sugar and green tea powder together and set aside. 2. Using a clean mixing bowl and whisk the egg white till it starts to have many bubbles and foamy. 3. Subsequently, add the caster sugar gradually till stiff peaks. 4. Take 1/3 portion of the egg white mixture add it to the dry ingredients. (It may look very weird or it doesn't come together when combined but that it is ok.) 5. Pour the combined mixture to your egg whites and fold them. (Cut and fold) *Do not stir and over mix them, fold them till when you lift up the spatula and the mixture flows down slowly. If the batter is still very sticky, just fold them a few more times. 6. Place them in a piping bag and pipe them either on the silicon baking paper/mat. (If you do not have all these, you can use a normal baking paper, outline the template and grease some butter or oil on the top of your baking paper. I have tried them and it works too. However, silicon mat is preferred.) 7. After piping, knock the baking tray to release the air bubble. You may also see some bubble on the shells, just use a tooth pick and poke them and fill up the "hole". 8.Preheat the oven at 180 Degree Celsius . (In the original recipe, it says 140 Degree Celsius, I have tried them but I think that the temperature is too low for the feet to form, however, when I increased it till 180, it starts to form. )
9. Next, dry the macaron shells for 30 mins till they are dry. (When you touch them and they don't stick to your hand.) 10. Placed the baking tray into the oven for 8 minutes to allow the feet to form. 11. Lower the temperature to 150 Degree Celcius for another 7 minutes. 12. Once done, leave the macaron shells to cool completely before adding the buttercream. 13. Chill the macaron and leave it overnight in the fridge. 14. Enjoy:) *Do not skip any of the steps if you want to enjoy tasty and better looking macarons.*
Back! 3 ingredients recipe--- Bacon, Egg and Toast Cup
written on Monday, 9 March 2015 @ 8:33 am ✈
So hi guys! I am finally back to sharing some of the recipe. I am extremely extremely sorry for being so inconsistent. Actually, I did bake and cook even during this period. I always took the pictures of me and my boyfriend baking and cooking but I did not have time to post them especially when Uni starts. However, I will try my best to share these wonderful recipes with all of you. So after so long, I am going to share with you a very simple and delicious recipe which only requires 3 main ingredients.
Bacon, Egg and Toast Cups (6 servings)
6 slices of Bacons
6 eggs
8 slices of bread (6+2 extra)
Butter (to brush on your muffin tins and a little on the bread)
Black pepper (optional)
Mixed herbs (optional)
1. Preheat your oven at 190 Degree Celsius.
2. Use a round cutter and cut the bread.
3. Using a rolling pin and flatten the bread
(To prevent the egg whites from flowing out as the bread takes up many space. )
4. Cut the round bread into half and leave it aside.
5. Cook the bacon with a frying pan (no need to add oil) till it has turn a little brown.
6. Once cooked, place them on a plate with paper towel to remove the excess oil.
7. Brush your muffin tins with butter.
8. Place to semi-circle bread opposite of each other into the muffin tin, and tear an sufficient amount of the extra piece of bread to fill the empty space.
9. Add the bacon in the muffin tin.
10. Add the egg into the muffin tin and you may put a pinch of pepper and mixed herbs to season the egg.
11. Finally, place them in the oven and baked for 20 mins.
And you are done:) This is super additive and you can have this for breakfast!
Roasted Chicken + juicy (hidden at the bottom of the chicken)
Hi people,
So Mommy and I thought that maybe we can do something else to the little oven of mine besides baking cakes and cookies and we thought that perhaps we can baked roasted chicken instead. I have been planning to do and sourcing out for the recipe I'm not sure if it will succeed. So... today is the day!
After the morning rain, we walked to the nearby supermarket to get the ingredients and we purchase many things and we aren't sure if we could carry everything back home but thank god my boyfriend came and save us :)
*So nice of him*
As we had our lunch together, my mom saw her friend and her daughter. They are friendly and nice people, they offered to drive us back and that is when we know that they are a bit well to do. Her daughter drove a a minicooper (my dream car) and thank god we are slim enough to queeze into that small car :X so nice of them.
Ok so back to the roasted chicken, we spend approximately 2 -3 hours on the preparation of the chicken.
My boyfriend is my assistant for the day, we realised that I cannot cut the corns and my boyfriend is afraid of touching raw chicken, and cleaning the chicken. But well, we helped each other as we were preparing. Boyfriend helps me with the corn and I cleaned the chicken :)
I don't really have a recipe for it this but these are the ingredients that I have added...
Baked Roasted Chicken
1 whole chicken
3 cloves of garlic
50g of butter (at room temperature)
2 corns on the cob
1 packet of baby carrot
4 potatoes
3 small red onions
Generous amount of mixed herbs (Thyme, Rosemarry, sage, basil)
Generous amount of black pepper and salt
Generous amount of garlic powder *Secret ingredient*
Method:
1. Preheat the oven to 450F.
2.Wash and prepare the vegetables.
3. Cut the chicken's neck and feet as well as its butt.
4. Wash the chicken thoroughly, do ensure that the hidden spots (behind the chicken wing) are well washed
5. Use a paper towel to dry the chicken so that it would be crispy.
6. Put in generous amount of mixed herbs, black pepper, salt and not forgetting the garlic powder into the butter.
***Tips: I understand that many of you might be thinking that it can be very salty if you were to add a generous amount but by doing so it will ensure that the chicken and vegetable will be well season especially when the duration for the seasoning is short so don't be afraid to add more.
7. You can marinate it for 2 hours or even better overnight or you can use it immediately.
***Tips: For those who are using it immediately you can use a knife and poke on the chicken so that the chicken would be able to capture the seasoning.
8. Add the remaining seasoning to the vegetable and lay the vegetable around the chicken.
9. Put the chicken into the oven for 1 hour
***Tips: depending on the size of the chicken, if you had those very big chicken you would probably have to cook longer, try flipping the chicken to see if there is any blood stain on other side of the chicken. If there isn't and use a chopstick and poke into the chicken and if it seems easy to poke, you are done.
It's been like 2 weeks since I blog. Recently, I just baked carrot cupcake together with my beloved. It's always good to do things as a couple because I believed that it will help to improve your relationship and at the same time you get to understand each other better and learn about each other strengths and weaknesses and how we can compromise each other.
So here it is...
This recipe yield 18 cupcakes.
Adapted from www.joyofbaking.com
The ingredients you will need:
1 1/3 cups (175 grams) all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
3 large eggs (original recipe says 2)
2/3 cup (135 grams) granulated white sugar
2/3 cup (160 ml) soya oil
1/2 teaspoon vanilla
2/3 cup (160 ml) grated apple
1 1/3 cups finely grated raw carrots
1. Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven.
2. Lightly butter (or spray with a non stick vegetable spray) or line 12 muffin cups with paper liners.
3. In a large bowl whisk together the flour, baking soda, salt, and ground cinnamon. 4. In another large bowl whisk the eggs until lightly beaten. Then whisk in the sugar, oil, and vanilla until slightly thickened. 5. Fold in the grated apple and grated carrots. Then fold this mixture into the flour mixture until incorporated. 6. Evenly fill the 18 muffin cups with the batter and bake about 20 - 23 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven, place on a wire rack, let cool completely and you are ready to serve.
You can also add frost them using the cream cheese frosting but I prefer to eat without the frosting because I find it more healthy to just eat the base.
This is a long due post and I actually baked this during 清明 for my maternal grandfather and it was really moist and delicious. In fact, I received many good comments. Thus, I thought it would be great to share with you guys!
One thing you may want to amend would be the sugar especially when people are more health conscientious nowadays, you may want to reduce it by 50g.
Ingredients:
220g unsalted butter, at room temperature 200g Self-Raising Flour 150g icing or powdered sugar (Modified) 4 eggs 4 tablespoons fresh milk 1 teaspoon vanilla essence 2 tablespoons cocoa powder
Steps:
Preheat the oven to 375°F/190°C. Lightly grease the pan with some butter.
Use an electronic mixer to mix butter and sugar until well combined or pale yellow in color. Add in the first egg. Beat well after each addition of egg until creamy. Scrape down the sides and add in vanilla essence and fold in the flour into the mixture and mix well. Finally, add in the milk.
Divide the batter into two portions. Stir the cocoa powder into one portion and mix well. Transfer the plain batter into the greased baking pan. Shake it lightly to distribute evenly. Pour the cocoa batter in the middle of baking pan, and lightly swirl the cocoa batter with a butter knife. I usually do the “S” shape with the butter knife a couple of times. Do not overmix.
Bake until golden brown and cooked, about 40 mina - 60mins (depending on your oven). Remove it from the oven and let cool on the wire rack for another 5 minutes. Remove from the pan and serve immediately. Enjoy :)
Hi guys! It has been some time since I last posted. I have been trying out different recipes and tested them. Without further a do, let's get started. For people like me, with a sweet tooth, macarons is one that you cannot resist. However, the authentic macarons contains almond meals which some people with nut allergic may not be able to eat them. So I did some research and experiment them. Like I say, this is not authentic but it does taste like and its appearance looks like the real one. More importantly, people with nut allergic can try them out. This recipe was adapted from 马卡龙- Nut Free Macarons (Macaroons) and The Baking Biatch (Matcha Macarons) *I have doubled the recipe and yielded 12 macarons*
Shells Cake Flour 35g Icing/Powdered sugar 40g Caster Sugar 30g Egg white from 1 egg 2 tsps of green tea powder Buttercream Any type of buttercream frosting
Steps: 1. Sift the cake flour, icing sugar and green tea powder together and set aside. 2. Using a clean mixing bowl and whisk the egg white till it starts to have many bubbles and foamy. 3. Subsequently, add the caster sugar gradually till stiff peaks. 4. Take 1/3 portion of the egg white mixture add it to the dry ingredients. (It may look very weird or it doesn't come together when combined but that it is ok.) 5. Pour the combined mixture to your egg whites and fold them. (Cut and fold) *Do not stir and over mix them, fold them till when you lift up the spatula and the mixture flows down slowly. If the batter is still very sticky, just fold them a few more times. 6. Place them in a piping bag and pipe them either on the silicon baking paper/mat. (If you do not have all these, you can use a normal baking paper, outline the template and grease some butter or oil on the top of your baking paper. I have tried them and it works too. However, silicon mat is preferred.) 7. After piping, knock the baking tray to release the air bubble. You may also see some bubble on the shells, just use a tooth pick and poke them and fill up the "hole". 8.Preheat the oven at 180 Degree Celsius . (In the original recipe, it says 140 Degree Celsius, I have tried them but I think that the temperature is too low for the feet to form, however, when I increased it till 180, it starts to form. )
9. Next, dry the macaron shells for 30 mins till they are dry. (When you touch them and they don't stick to your hand.) 10. Placed the baking tray into the oven for 8 minutes to allow the feet to form. 11. Lower the temperature to 150 Degree Celcius for another 7 minutes. 12. Once done, leave the macaron shells to cool completely before adding the buttercream. 13. Chill the macaron and leave it overnight in the fridge. 14. Enjoy:) *Do not skip any of the steps if you want to enjoy tasty and better looking macarons.*
Back! 3 ingredients recipe--- Bacon, Egg and Toast Cup
written on Monday, 9 March 2015 @ 8:33 am ✈
So hi guys! I am finally back to sharing some of the recipe. I am extremely extremely sorry for being so inconsistent. Actually, I did bake and cook even during this period. I always took the pictures of me and my boyfriend baking and cooking but I did not have time to post them especially when Uni starts. However, I will try my best to share these wonderful recipes with all of you. So after so long, I am going to share with you a very simple and delicious recipe which only requires 3 main ingredients.
Bacon, Egg and Toast Cups (6 servings)
6 slices of Bacons
6 eggs
8 slices of bread (6+2 extra)
Butter (to brush on your muffin tins and a little on the bread)
Black pepper (optional)
Mixed herbs (optional)
1. Preheat your oven at 190 Degree Celsius.
2. Use a round cutter and cut the bread.
3. Using a rolling pin and flatten the bread
(To prevent the egg whites from flowing out as the bread takes up many space. )
4. Cut the round bread into half and leave it aside.
5. Cook the bacon with a frying pan (no need to add oil) till it has turn a little brown.
6. Once cooked, place them on a plate with paper towel to remove the excess oil.
7. Brush your muffin tins with butter.
8. Place to semi-circle bread opposite of each other into the muffin tin, and tear an sufficient amount of the extra piece of bread to fill the empty space.
9. Add the bacon in the muffin tin.
10. Add the egg into the muffin tin and you may put a pinch of pepper and mixed herbs to season the egg.
11. Finally, place them in the oven and baked for 20 mins.
And you are done:) This is super additive and you can have this for breakfast!
Roasted Chicken + juicy (hidden at the bottom of the chicken)
Hi people,
So Mommy and I thought that maybe we can do something else to the little oven of mine besides baking cakes and cookies and we thought that perhaps we can baked roasted chicken instead. I have been planning to do and sourcing out for the recipe I'm not sure if it will succeed. So... today is the day!
After the morning rain, we walked to the nearby supermarket to get the ingredients and we purchase many things and we aren't sure if we could carry everything back home but thank god my boyfriend came and save us :)
*So nice of him*
As we had our lunch together, my mom saw her friend and her daughter. They are friendly and nice people, they offered to drive us back and that is when we know that they are a bit well to do. Her daughter drove a a minicooper (my dream car) and thank god we are slim enough to queeze into that small car :X so nice of them.
Ok so back to the roasted chicken, we spend approximately 2 -3 hours on the preparation of the chicken.
My boyfriend is my assistant for the day, we realised that I cannot cut the corns and my boyfriend is afraid of touching raw chicken, and cleaning the chicken. But well, we helped each other as we were preparing. Boyfriend helps me with the corn and I cleaned the chicken :)
I don't really have a recipe for it this but these are the ingredients that I have added...
Baked Roasted Chicken
1 whole chicken
3 cloves of garlic
50g of butter (at room temperature)
2 corns on the cob
1 packet of baby carrot
4 potatoes
3 small red onions
Generous amount of mixed herbs (Thyme, Rosemarry, sage, basil)
Generous amount of black pepper and salt
Generous amount of garlic powder *Secret ingredient*
Method:
1. Preheat the oven to 450F.
2.Wash and prepare the vegetables.
3. Cut the chicken's neck and feet as well as its butt.
4. Wash the chicken thoroughly, do ensure that the hidden spots (behind the chicken wing) are well washed
5. Use a paper towel to dry the chicken so that it would be crispy.
6. Put in generous amount of mixed herbs, black pepper, salt and not forgetting the garlic powder into the butter.
***Tips: I understand that many of you might be thinking that it can be very salty if you were to add a generous amount but by doing so it will ensure that the chicken and vegetable will be well season especially when the duration for the seasoning is short so don't be afraid to add more.
7. You can marinate it for 2 hours or even better overnight or you can use it immediately.
***Tips: For those who are using it immediately you can use a knife and poke on the chicken so that the chicken would be able to capture the seasoning.
8. Add the remaining seasoning to the vegetable and lay the vegetable around the chicken.
9. Put the chicken into the oven for 1 hour
***Tips: depending on the size of the chicken, if you had those very big chicken you would probably have to cook longer, try flipping the chicken to see if there is any blood stain on other side of the chicken. If there isn't and use a chopstick and poke into the chicken and if it seems easy to poke, you are done.
It's been like 2 weeks since I blog. Recently, I just baked carrot cupcake together with my beloved. It's always good to do things as a couple because I believed that it will help to improve your relationship and at the same time you get to understand each other better and learn about each other strengths and weaknesses and how we can compromise each other.
So here it is...
This recipe yield 18 cupcakes.
Adapted from www.joyofbaking.com
The ingredients you will need:
1 1/3 cups (175 grams) all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
3 large eggs (original recipe says 2)
2/3 cup (135 grams) granulated white sugar
2/3 cup (160 ml) soya oil
1/2 teaspoon vanilla
2/3 cup (160 ml) grated apple
1 1/3 cups finely grated raw carrots
1. Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven.
2. Lightly butter (or spray with a non stick vegetable spray) or line 12 muffin cups with paper liners.
3. In a large bowl whisk together the flour, baking soda, salt, and ground cinnamon. 4. In another large bowl whisk the eggs until lightly beaten. Then whisk in the sugar, oil, and vanilla until slightly thickened. 5. Fold in the grated apple and grated carrots. Then fold this mixture into the flour mixture until incorporated. 6. Evenly fill the 18 muffin cups with the batter and bake about 20 - 23 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven, place on a wire rack, let cool completely and you are ready to serve.
You can also add frost them using the cream cheese frosting but I prefer to eat without the frosting because I find it more healthy to just eat the base.
“To put away aimlessness and weakness, and to begin to think with purpose, is to enter the ranks of those strong ones who only recognize failure as one of the pathways to attainment; who make all conditions serve them, and who think strongly, attempt fearlessly, and accomplish masterfully.”
- James Allen Quotes
Sometimes I wonder how people see me and what they think of me. It scares me a bit, honestly. I am sure though, that what they think of me,
what they think my life is, is a complete misperception. I have always tried to show myself as a carefree person, as someone who wont get bothered
because of public judgements. I am sure my friend and family think there is nothing going wrong in my life, that I do not worry enough, that
I am always happy. And I am sure they probably somewhat hate me for it because, lets admit it, there is nothing worse than seeing someone
who is life seems so perfect while yours is a complete mess. Truth is, I have become an expert at pretending. I think we are all experts
or at least we are getting there.
: Jacqueline Tan .
