Raisins Pound Cake
Posted January 17, 2011
on:- In: Cake
- Leave a Comment
I just created another blog in vietnamese: hamyle.wordpress.com. If you are viet and you want to read my posts in viet, please check my another blog 🙂 Here is for my international friends.
I just literally messed up two cakes yesterday 😦 While I tried separating egg yolks and egg whites, my dump skill messed everything up. There was a lil bit of yolks in egg whites, thus, the cakes became a big mess. In total, I wasted 10 eggs -_____- Commonly said ‘Practice makes the best’ but it’s also a waste of money as well…I tried not to think about those 2 cakes this morning so I decided to make other cake. I found raisins in the fridge so I decided to bake Raisins Pound Cake.
It’s so easy to make because the ingredients are proportional. Moreover, it’s really tasty and suitable for a breakfast with milk 🙂 I was about to have pound cake for breakfast but it turned out my whole 5 lil pound cakes are all gone before dinner today >.< oh well…
I hope you all liked this and gave me some comments ❤ Love you all
Viet blog: hamyle.wordpress.com
Chocolate egg yolk pudding
Posted April 28, 2010
on:Chocolate egg yolk pudding is a wonderful dessert for Valentine’s Day because it is totally made from chocolate. As you know chocolate represents for love, for romance, and also a good remedy. Please don’t mistake chocolate with milk chocolate. Milk chocolate can make you fat but not dark chocolate. It’s good for your health, especially your heart. So, why not trying to make chocolate pudding for yourselves?
Ingredients:
– 85g (3 oz) unsweetened chocolate
– 2 cups milk, scalded
– 1 vanilla pod (Note: When I made one, I didn’t have vanilla pod, thus I used vanilla powder instead and it was still really good. However, vanilla pod would give you a funnier taste. You would feel like you’re eating some tiny seeds in your mouth and it is a nice experience to try)
– 1/2 cup sugar
– 5 egg yolks, beaten
– 1 tbs (table spoon) plain flour
– 1/4 tsp (tea spoon) Salt
Let’s do it:
– Open the vanilla pod, scrape down the seeds and stir them into the milk. Place the whole pod into the milk, set aside for 15 mins.
– Melt chocolate over hot water, stirring constantly.
– Heat the milk with vanilla pod until just boiled. Dispose the vanilla pod.
– Mix sugar, flour and salt, and blend with chocolate.
– Stir in 1 cup of the hot milk and beat until smooth, then cook over direct heat until mixture boils, stirring constantly.
– Stir rest of hot milk slowly into beaten egg yolks, add to chocolate mixture and cook 5 minutes longer over boiling water, stirring constantly.
– Remove from heat. Let cool and serve plain or with cream.
Source: http://en.kokotaru.com/2009/04/chocolate-egg-yolk-pudding/#more-451
Thanks for reading my post
Kathy LeGalbraith
PS: I actually made all puddings but forgot to take pictures. That’s why, I copied pictures from Kokotaru Website with instructions as well. After I finish all exams, definitely I will make some again and post on this blog really soon. Thanks 🙂
Orange yogurt brulee
Posted April 27, 2010
on:Again, I don’t have enough time to bake any cake since A.P exam is coming within one week. But my blog would be upset if I did not put something on it. Then, I hope owner of this website: http://en.kokotaru.com/2009/08/orange-yogurt-brulee/#more-1067 would not be upset as well since I have copied her pictures and posted here.
Orange yogurt brulee is a low fat, healthy and delicious dessert that I think anyone would love to try. This yummy desert would satisfy anyone, including ones in diet. So you can enjoy it as much as you want without hesitating and worrying about your weight because there is NO SUGAR, NO FAT 😛 teeheee
It takes only few minutes to prepare and get ready for this irresistible healthy dessert.
Ingredients (for two people): plain yogurt, brown sugar and an orange. Noted that you don’t need a lot of Brown Sugar because Orange and Yogurt are tasty enough. But if you liked sweet, then just go for it 🙂
Let’s do it:
1/ Peel the orange and cut it into small pieces. Place them equally in two cups or ramekins.
2/ Pour plain yogurt into those two ramekins.
3/ Sprinkle the yogurt on top and use blowtorch to caramelize the sugar. Note: if you don’t have a blowtorch, just caramelize sugar on a fried pan but it doesn’t make the caramel look as good as it should be (I tried and I swear it looked ….well….)
DONE! WOW!! ENJOY IT MUCH? 🙂 Please enjoy your dessert and tell me if you love it 🙂 Thank you for reading my post.
Source: http://en.kokotaru.com
Owner: Linh
Kathy LeGalbraith
Conversion in baking
Posted April 26, 2010
on:
Usually, when we bake a cake, being accurate is really important because the amount of any ingredient can affect our product. With people who already have measure cups and spoons, it would not be a big problem. But with people who are new in baking, definitely you would feel hard to follow exactly the instructions. These are some conversion from CUP to GRAM and vice versa that I think it may be helpful for you all.
Thanks for reading my post 🙂
Source: http://kokotaru.com/vn/2009/07/chuyen-doi-nguyen-lieu-thuong-dung/#more-4504 (Vietnamese)
A. Flour and Icing Sugar
1/8 cup | 15g |
1/4 cup | 30g |
1/3 cup | 40g |
3/8 cup | 45g |
1/2 cup | 60g |
5/8 cup | 80g |
2/3 cup | 85g |
3/4 cup | 95g |
7/8 cup | 110g |
1 cup | 125g |
B. Sugar
1/8 cup | 30g |
1/4 cup | 55g |
1/3 cup | 75g |
3/8 cup | 85g |
1/2 cup | 115g |
5/8 cup | 140g |
2/3 cup | 150g |
3/4 cup | 170g |
7/8 cup | 200g |
1 cup | 225g |
C. Brown sugar
1/8 cup | 25g |
1/4 cup | 50g |
1/3 cup | 65g |
3/8 cup | 75g |
1/2 cup | 100g |
5/8 cup | 125g |
2/3 cup | 135g |
3/4 cup | 150g |
7/8 cup | 175g |
1 cup | 200g |
D. Butter or Magarine
1/8 cup | 30g |
1/4 cup | 55g |
1/3 cup | 75g |
3/8 cup | 85g |
1/2 cup | 115g |
5/8 cup | 140g |
2/3 cup | 150g |
3/4 cup | 170g |
7/8 cup | 200g |
1 cup | 225g |
Say “Hi!”
Posted April 26, 2010
on:Hi there,
When you come to my page, it means you enjoy baking and tasting cakes like me. I have loved baking cakes for a long time and I have baked a lot already. Thus, I was thinking to come up with a blog that can share how to make simple cakes and also to study from you all.
And Soul Caramel is created.
I don’t simply create this blog just to show my cakes because I’m not a professional one. I hope you would share your thoughts, your comments and your tips on how to make my cakes look and taste better. Together, we will have a great baking house.
Thanks
Kathy LeGalbraith.