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Salted Banana Peanut Butter Chocolate Treats! June 29, 2014

Posted by misscraftyfingers in Cooking, Recipe.
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Inspired by this, I made these easy peasy Salted Banana Peanut Butter Chocolate Treats!

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Ingredients
2 bananas
Peanut butter         
100 grams of dark chocolate (1 bar)     
1 tablespoon of vegetable oil or milk
Salt

Method
1. Slice bananas into 1.5 cm thickness.

2. Scoop and top 1 side of each banana slice with some peanut butter.

3. Lay on a plate / container and put into freezer until peanut butter hardens.

4. Melt chocolate with vegetable oil or milk.

5. Place each piece of peanut buttered banana on a fork. Drizzle the melted chocolate over until chocolate covers the peanut buttered banana.

6. Lay the chocolate covered peanut butter onto waxed paper on a cookie sheet or plate.

7. Sprinkle some salt over each chocolate covered piece and put them all back into the freezer.

8. Take it out when it’s nicely hardened and cold. Pop into mouth and enjoy the yummies!

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Homemade Vanilla with Strawberry Ripple and Shortbread Crumbles June 14, 2014

Posted by misscraftyfingers in Cooking, Recipe.
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I improvised an ice cream recipe yesterday! I think it’s pretty darn tasty!

Presenting to you,  my Vanilla Strawberry Ripple Ice Cream with Shortbread Crumbles!

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Ingredients

Vanilla Ice Cream
2.5 Cups whipping cream
1.5 Cup fresh milk
1/2 cup sugar
1 vanilla bean – split and scrape seeds out of pod
1 teaspoon of pure vanilla essence

Strawberry Ripple and Shortbread Crumbles
2 cups frozen strawberries (or fresh one will do too!)
2 tablespoons of sugar
6 shortbread fingers – crushed or chopped

Method
– Put cream, milk, sugar and vanilla seeds and pod into a pot. Simmer until sugar melts, do not boil. Turn off fire and add vanilla essence. Stir evenly.

– Cool mixture to room temperature before chilling overnight. You can leave the vanilla pod in this mixture to chill overnight. Remove pod before putting into ice cream maker.

– In a separate small pot, simmer the strawberries with sugar until strawberries ate soft. Puree the strawberries with a blender. I used a hand blender. Chill in refrigerator.

– Churn the chilled cream mixture in your ice cream maker according to your machine’s instructions.

– Add the shortbread crumbles at the last couple of minutes of churning the ice cream. Mine took about 30 minutes.

– Pour the churned ice cream (it’ll look like soft serve ice cream at this stafe) into a container suitable for freezing.

– Stir in the strawberry puree into the ice cream gently for the ripple effect.

– Freeze for at least 3 hours before serving.

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Here’s a big tub!

Homemade chocolate icecream! June 3, 2014

Posted by misscraftyfingers in Blog, Cooking, Recipe.
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I made icecream! I bought an ice cream maker a few weeks ago and after some trials, I found the best chocolate ice cream recipe! I’m telling you it beats store bought ice cream!

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The recipe can be found here. You can make it with or without Oreos. If you like dark chocolate like me, use as high percentage dark chocolate you can find and the flavour will be really rich and intense. I used Lindt 85% dark chocolate. Mmmm…. So good!

Now I just need a really good vanilla ice cream recipe.. Preferably without the use of eggs. Any recommendations?

Banana Almond Bread (Breadmaker recipe) June 1, 2014

Posted by misscraftyfingers in Baking, Cooking, Recipe.
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Recently, I bought a really cheap breadmaker online for only S$80 and since then, I’ve baked 3 loaves with it. First one was a basic white bread. Second one was a whole meal bread. And I just baked the latest one! It was an experimental bake and turned out really yummy! So, let me present to you, my BANANA ALMOND BREAD!

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I decided to write down the recipe because I’ll definitely make it again. So I’m sharing the recipe with you too!

Banana Almond Bread (Breadmaker Recipe)

Ingredients

2 cups self raising flour (sieved) 

1/2 cup sugar 

3 tablespoons of softened unsalted butter

1/2 teaspoon of salt (if using salted butter, omit the salt) 

3/4 teaspoon of vanilla essence 

2 eggs 

2 bananas cut up 

1/4 cup of chopped almonds (I used raw almonds but roasted will be ok too I suppose)  

Method

Put all the ingredients into the bread maker. 

Select dough function and let the machine mix the ingredients for around 5 to 7 mins. 

* I removed the paddle before baking. It can be a little messy. 😛 but it’ll prevent the loaf from having a big hole at the bottom.

Switch to bake function and bake on medium for 40mins. Switch to dark for 15mins or until top looks browned. 

Let it cool before cutting.

That’s it! Let me know if you try the recipe!

My Chinese New Year Weakness: Seaweed Beancurd Skin Crackers February 7, 2013

Posted by misscraftyfingers in Cooking, Recipe, Singapore.
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Every year during Chinese New Year, we would buy or prepare lots and lots of goodies to eat. My neighbour, an aunty who is a really good vegetarian cook, always made this particular snack and give us a jar every year. The jar would not last beyond a day. 😛 I would finish the savoury snack even before anyone else sees it. 😛

I googled around the internet for a recipe but couldn’t find any. Most people use wanton or popiah (springroll) skin but I like the taste of beancurd skin better. So I adapted the recipe using eggwhite wash, but it didn’t quite work out, too salty! Today, my neighbour came by my place when I was attempting the recipe and she taught me her method & tricks on the spot! I was so grateful! 🙂 She said she is very happy that someone else likes her recipe! 🙂

Here’s my neighbour’s recipe! Fast and easy!

Seaweed Beancurd Skin Crackers (suitable for vegetarians)

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Ingredients

  • 1 large piece of beancurd (tofu) skin (the kind used for making dim sum)
  • 6 sheets of nori (large sheets of Japanese seaweed)
  • Flour paste – some plain flour mixed with water seasoned with some sugar and/or mushroom granules  Note: just a small amount of paste is enough – about 1/2 a ricebowl, it’s used for sticking the seaweed to the beancurd skin.
  • Vegetable oil for frying

Method

seaweedcrackers
1. open up the beancurd skin. Wipe beancurd skin with damp paper towels on both sides. Tip: Store bought beancurd skin is salty, wiping it with paper towels will prevent the results from being too salty.

2. Lay out the whole piece of beancurd skin on your kitchen table. Tip: you can wrap your table top with cling wrap for cleanliness. 🙂

3. Brush half of the beancurd skin with the flour paste.

4. Lay the seaweed sheets on one side of the beancurd skin.

5. Brush the seaweed with the rest of the flour paste.

6. Fold the other side of the beancurd skin over to cover the seaweed.

7. Cut into smaller sheets. Leave in fridge for about 15 minutes for the flour paste to dry up a little.

8. With medium heat, deep fry the strips quickly until light golden brown. Remember to keep stirring as they brown very fast. Tip: If the oil is too hot (ie, the crackers turn dark brown very fast), add some more oil to bring down the temperature.

9. Drain and cool on paper towels.

10. Store in air tight containers immediately after cooling to retain crispiness.

Enjoy the crispy crackers! 

GONG XI FA CAI!