Coconut Chicken aka Opor Ayam (Indonesia)

Tonight dinner just a simple dish since I've lots of chicken wings in the fridge, I decided to make "opor ayam".....don't asked me what is "opor" means as I, myself don't know.....it's similar to "ayam lemak chili padi" except no chili since my kids are still young to eat spicy food.

Ingredients:
6-8 pcs chicken

750ml coconut cream

2 tbsp brown sugar

1 lemongrass

3 kaffir leaves

4 tbsp oil for frying

Paste:

5 shallots

3 clove garlic

5 candlenuts

1 tsp black pepper

1 tsp coriander seed

1cm galangal

2 tbsp oil

Directions:

1. Heat 4 tbsp of oil & fired the chicken medium cook & set aside.
2. Heat 2 tbsp of oil & sauté the paste ingredients till fragrant.
3. Pour in the coconut cream, sugar, lemongrass & kaffir leaves.  Let it boil.
4. Add in the half cooked chicken, simmer till the chicken cooked.
5. 5. Serve with hot rice.

Deep Fried Stuffed Chicken Wings

Rushed home from attending FHA 2012 as today is the last day & ends @ 4pm, prepared for today dinners' menu Thai Stuffed Chicken Wings......It's my 1st time preparing this dish.....not easy as you have to slit & deboned the chicken wings to create a pocket for the filling, steamed them & then deep fried them.....But my hubby said it was delicious. Beside the stuffed chicken wings, I also cooked chicken rice for my kids....have a great weekend to all my friends!

Ingredients:
8 pcs chicken wings

5-6 kaffir lime leaves ~ sliced thinly

300g ground chicken

150g prawns ~ chopped

4 water chestnuts ~ peeled & hopped

1 tbsp corn flour

1 tbsp fish sauce or to taste

1 tsp sugar or to taste

1 clove garlic ~ chopped

Dash of pepper

2 eggs white

1 cup breadcrumbs (Optional)

Cooking oil for deep fry

Directions:

1. Slit the side of the wings to create a pocket of space for the filling.  Washed & marinate the chicken with 1 tsp salt & pepper
2. In a bowl, combine the filling ingredients & adjust seasonings to taste.
3. Stuff filling into the pocket of the wing & use a toothpicks to close the pocket.  Do not over stuff the wing as it will burst during steaming.
4. Steam wings over rapidly boiling water for 15 minutes & set to cool completely.
5. Heat sufficient oil in a wok, dip steamed wings into beaten egg white & coated with breadcrumbs (if u using breadcrumbs)
6. Deep fry wings until golden brown & serve with Thai chili sauce.

Homemade Sambal Belacan aka Spicy Dip Shrimp Paste

Ingredients:
1/8 cup cooking oil

1 medium-size tomato ~ halved & seeded

5 shallots

10 red chilies

8 green chilies

½ tbsp shrimp paste (belacan)

2 tbsp palm sugar

¼ tsp salt

½ lime

Directions:

1. Heat 1/8 cup cooking oil in a skillet over medium heat for 3 mins.  Fry tomato & shallots till soft & brown for 3 mins.  Remove & set aside.
2. Next fry chilies until they turn a shade lighter for 1 min.
3. Drain the oil, leaving only 2 tbsp of oil on the skillet & turn down the heat.  Fry the shrimp paste quickly, break the paste using the spatula for 2 mins.  Remove from heat for later use.
4. Put all the fried ingredients into the blender & blend till smooth paste.  Good to be served with prawn crackers or selections of fresh & boiled vegetables.

Easter Basket Cake

Happy Easter Day & 58th B'day!

It's an Easter Day and it also happen to be my husband's birthday.  Each year I'll baked him a birthday cake to celebrate with my family.  My husband loves Billy's Vanilla cake recipe.  He calls it a New York cake because it reminds him his youth days.  So, I decided to bake his favorite recipe & buttercream too.

Ingredients:
1-3/4 cups cake flour
1-1/4 cups AP flour
2 cups sugars
1 tbsp baking powder
3/4 tsp salt
227g unsalted butter ~ cut 1" cubes
4 large eggs
1 cup whole milk
1 tsp pure vanilla extract

Decoration
Ice-cream cone
Chocolate sticks
Easter mini chocolate eggs
Cherries jelly

Directions:

1. Preheat oven to 175 deg C.  Line 2 9" round pan with paper liner, set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder & salt; mix on low speed until combined.   Add butter, mixing until just coated with flour.
3. In a large glass measuring cup, whisk together eggs, milk & vanilla.   With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
4. Divide batter evenly in round pan.  Bake, rotating pan halfway through, until cake tester inserted in the center comes out clean about 35mins.
5. Transfer to a wire rack to cool completely.  Once cake has cooled, frost with buttercream recipe.

Happy 58th B'day

Mee Goreng Pattaya aka Omelete Fried Noodle

Today dinner just a simple dish called for Mee Goreng Pattaya aka Fried Noodle wrap with eggs. Waiting for my gals back from tuition & I'll cut open the middle & heat up the food.....Two plates surround the fried noodles, I named it Easter Mee Goreng Pattaya....why? Let you figure it out! hehe....

Ingredients:
500g yellow noodles
2 fish cake
15-20 prawn ~ washed & devine
1 Chicken breast ~ cut bite size
2-3 Squid ~ cut ringlet
30g bean sprout
30g Chye Sim ~ cut lengthwise
1-2 tbsp chili paste (add more for spicy)
1 tsp meat curry powder
1 Large red onion ~ thinly slice
2 cloves garlic ~ minced
1-2 red fresh chili ~ deseeded & slice

Sauce:
1 tbsp dark soy sauce
1 tbsp oyster sauce
2 tbsp tomato sauce
½ tsp fish sauce

Directions:

1. Heat oil in a wok, saute onion & garlic then add chili paste, meat curry powder till fragrant.
2. Add in all the seafood & stir well.  Then add in the sauces & stir well again.
3. Add noodle & mix well, if the noodle looks dry, add some chicken stock.
4. Lastly, add the bean sprout & mix again.  Make a well in the middle & add the eggs & mix again.  Off the heat & set aside.
5. Beat 1 egg in a bowl, heat oil in another pan, turn the pan to grease the sides, when oil is hot, add the egg, spreading it evenly.
6. Pan-fry the omelet till the top is set, add 1 small bowl of fried noodle in the middle of the omelet, turn off the heat.  Wrap the fried noodle & overturned on a plate.  Serve hot, may garnish with cucumber slices.

Donut Stuffed With Egg Yolk

I woke up early this morning to make donuts for my gals, especially Ashley has her donuts dip in chocolate ganache & Ally has sugar powder. And I thought as for me, I wanna something different. I decided to make Donut Stuffed with Egg yolk as for my breakfast. I saw this on AFC & it's a great idea! So, here it is!

Ingredients:
1 packet of premix donuts
Egg yolks
Salt
Peper
Oil for frying

Directions:

1. Follow the instruction on the package for donut.
2. Egg yolk on the dough.  Add Salt & pepper on top of the egg yolk
3. Sandwich the egg yolk with the dough.  Set aside as per the instruction.
4. Heat oil in a wok & deep fry till golden brown on both side for about 2 mins.

Green Tea Cupcake With Green Tea Cream Cheese Frosting

Make 24 Cupcakes

I've been wanting to bake Green Tea Cupcake with Green Tea Cream Cheese Frosting for a long time. I "spring cleaning" my fridge this morning & found that I've couple blocks of cream cheese. So I asked my helper to go Phoon Huat to buy a bottle of Green Tea Powder which I don't have in my pantry. So, here is my Green Tea Cupcake with Green Tea Cream Cheese Frosting.

Ingredients:
2½ cups Cake flour ~ sifted
1¼ cups sugar
3 tsp baking powder
1 tsp salt
1 cup fresh milk
½ cup vegetable oil
3 tbsp matcha (green tea) powder
2 tsp vanilla essence
2 eggs

Green Tea Cheese Frosting:
6oz cream cheese (Philadelphia)
2½ cups confectioners' sugar
2 tbsp milk
1 tbsp matcha (green tea) powder

Directions:
For the cupcakes

1. Preheat the oven to 170 deg C.  Line a muffin pan with 24 cupcakes liners.
2. In a large bowl, mix together the flour, sugar, baking powder & salt until thoroughly blended.
3. Whisk together the milk & oil, add to the dry ingredients.  Beat for 2 mins. on medium speed.
4. Add the matcha powder, vanilla extract & eggs, beat again for 2 mins. on medium speed.
5. Pour the batter into the pans, filling 3/4 of the way full.  Bake until cakes test done about 15 min.   Allow cupcakes to cool completely.

For Cream Cheese Frosting ~ Place the cream cheese in the bowl of an electric stand mixer fitted with a whisk attachment.  Add 1/3 of the sugar & blend well.  Add in the remaining sugar 1/3 at a time, blending well between each addition.   Add in the milk & matcha powder & beat until light & fluffy.

Marble Chiffon Cake (6.5")

I'm in mood of baking chiffon cakes lately....especially when you have your dearest lil ones asking to bake more....All my chiffon cakes I baked yesterday had gone into their stomach, especially Ally ate most of my Pandan chiffon cake & both gals bring to school this morning. So, I bake another different chiffon cake called Chocolate Marble Chiffon but this one instead of using cream of tartar for egg whites, it calls for cornflour....mmmm...something new for me to learn each day when you bake....I'm curious...anyone know the reason why?

Ingredients:
(A) 50g Cake flour
      1/2 tsp baking powder
      1/16 tsp salt

(B) 2 egg yolks
      15g castor sugar
      25g corn oil
      25g milk/water
      5g cocoa powder

(C) 2 egg whites
      50g castor sugar
      5g cornflour

Directions:

1. Beat ingredients (B) then add ingredients (A).  Mix well until a smooth batter.
2. Beat egg whites with bubble whisk until slightly foamy, add cornflour & beat until frosty.  Add sugar tbsp by tbsp & beat until stiff peak foam & mixture does not slide out of mixing bowl when upturned.
3. Add in 1/3 of the beaten egg whites into the yolk mixture & fold in gently to prevent the batter from deflating.  Do not overfold.
4. Pour batter into the mold.  Run a spatula through the batter to eliminate large bubbles in the batter.
5. Bake at the preheated oven 165 deg C for about 40-45 mins.

Pandan Chiffon Cake (6.5" mould)

Using 6.5" mould

My 2nd batch for today but it's Pandan Chiffon Cake for Allison. She came home from school & asked what I bake & told her Banana Chiffon Cake

Ingredients:

Group (A)

50g Cake flour

1/16 tsp salt

1/2 tsp baking powder

Group (B)

2 egg yolks

50g castor sugar

25g corn oil/vegetable oil

50g coconut milk

1 tbsp Pandan juice (3/4 tsp Pandan paste)

1/4 tsp Pandan essence

Group (C)

2 egg whites

50g castor sugar

1/4 tsp cream of tartar

Directions:

1. Pre-heat oven to 160C.  Beat egg yolk & sugar until light & lemon-colored.  Add in the oil, coconut cream, pandan juice, pandan & vanilla essence.  Sift dry ingredients over the mixture.  Mix well until smooth.
2. Beat egg whites slightly foamy, add cream of tartar & beat until soft peak.  Add sugar tablespoon by tablespoon & beat until stiff peak foam & mixture does not slide out of mixing bowl when upturned.
3. Fold 1/3 of the egg whites into the egg yolks mixture and continue to do so until egg whites is finish. Remember to fold in gently until well mixed.
4. Pour batter into the mold.  Run a spatula through the batter to eliminate large bubbles in the batter.  Bake for about 45-50 mins or test it by an inserted needle coming out clean.  Remove from oven & immediately revert the cake mould upside down on a wire rack.  Let it cool completely.  Carefully remove from the cake mould.

Banana Chiffon Cake

Using 6.5" mould

Ashley has been asking me to bake her Banana Chiffon Cake & happen to be, I've 1 banana left in the fruit bowl. And also gives me an opportunity to try my new 6.5" cake mould I bought from Penang. I modified alot on the ingredients for 6.5" mould and surprise to see this.....I'm so happy with the end result!

Group (A)
70g Cake flour

1/16 tsp of salt

Group (B)
2 egg yolks

14g castor sugar

25g vegetable oil

35g milk

1 ripe banana (mashed)

Group (C)
2 egg whites

40g castor sugar

¼ tsp cream of tartar

Directions:

1. Pre-heat oven to 160C.  Sieve the entire (A) ingredient in a mixing bowl until well combined.
2. Mix ingredient (B) until well blended and then add in ingredient (A) and mix until smooth. Set it aside.
3. Beat ingredient (C) in mixer on high speed until stiff peak. It should not fall out when you turn the mixing bowl over. Fold 1/3 of the egg whites into the egg yolks mixture and continue to do so until egg whites is finish. Remember to fold in gently until well mixed.
4. Pour batter into ungreased 6.5” tube pan and bake for an hour or used a bamboo skewer to test the cake. Just insert the skewer into the center of the cake and it should come out clean.
5. Invert cake and let it cool complete in the pan. When is cool, loosen the edge of the pan and remove cake.

Hainanese Chili Sauce

Ingredients:
8-10 fresh red chilies

3-4 bird’s eyes

1½” ginger

5 cloves garlic

¼ cup rice vinegar

1 tbsp lime juice

2 tsp salt

1 tsp sugar

1 tbsp sesame oil

4-5 tbsp chicken broth

Directions:

1. Place all the ingredients above in a food processor & blitz to a vivid, red sauce, with no chunky bits.
2. Add sesame oil & whizz again.  Add the chicken broth & whizz.  The final result should be hot but not overpowering, tangy & gingery.
3. Steam a clean jam jar to sterilize it & bottle the sauce.
4. Should keep in the fridge for a couple of weeks.

Mini Orange Chocolate Chip / Chunk Cake ~ Barefoot Contessa

Source: Barefoot Contessa

Ingredients:
113g unsalted butter (SCS)
1 cup sugar
2 eggs
2 tbsp grated orange zest
1½ cup AP flour
¼ tsp baking powder
¼ tsp baking soda
¼ tsp salt
¼ cup freshly squeezed orange juice
1/3 cup or 3oz butter milk
1 tsp vanilla extract
1 cup semi-sweet chocolate chips / chunks

Syrup:
¼ cup sugar
¼ cup fresh orange juice

Chocolate Ganache:
¼ cup semi-sweet chocolate chips
¼ cup heavy cream
½ tsp instant coffee granules

Directions:

1. Preheat the oven to 180 deg C.   Spray non-stick canola oil on muffins pan.
2. Cream the butter & sugar in the bowl of an electric mixed fitted with the paddle attachment for about 5 mins or until light & fluffy.   Add the eggs one at a time, then the orange zest.
3. Sift all the dry ingredients in a large bowl.  In another bowl, combine the wet ingredients.   Add the flour & buttermilk mixtures alternately in 3rd to the creamed butter, begining & ending with flour.   Toss the chocolate chucks / chips with 1 tbsp flour & add to the batter.
4. Pour into the muffins pan, smooth the tops & bake for 30 mins until a cake tester comes out clean.   Let the cakes cool in molds on a wire rack for 10 mins.

Making Syrup ~ In a small saucepan over medium-low heat, cook the sugar with the orange juice until the sugar dissolves.   Remove the cake from the pan, put them on a rack over a tray & scoop the orange syrup over the cakes.   Allow the cakes to cool completely.

Make Ganache ~ Melt the chocolate, heavy cream & coffee in the top of a double boiler over simmering water until smooth & warm, stirring occasionally.   Drizzel or dip over the top of the cakes.

Carousel Birthday Cake

Ingredients:
2 boxes Betty Crocker (Yellow Cake) ~ follow the instruction on the box

Vanilla Buttercream (2 Layer 9" cake / 2 dozen cupcakes)
227g unsalted butter ~ softened
6-8 cups confectioners' sugar
1/2 cup milk
2 tsp vanilla extract

Directions:

1. Place the butter in a large mixing bowl.   Add in 4 cups ugar, then the milk & vanilla.
2. On medium speed of an electric mixer, beat about 3-5 mins or until smooth & creamy.
3. Gradually add the remaining sugar, 1 cup a time, beating well (about 2 mins) after each addition, until icing is thick enough for good spreading consitency. (May not need all the sugar)
4. If desidered, add a few drops of food coloring & mix thoroughly.   Use & store the icing at room temperature because icing will set if chilled.   The icing can be stored in an air tight container for up to 3 day.

My lil Lauren 2 yrs old celebrates @ Elfa ChildCare Centre (Simei)
March 19, 2012

Note: Making 3-layer cake, use the following proportions:

• 1-1/2 cups unsalted butter,
• 8-10 cups confectioner's sugar
• 3/4 cup milk
• 1 tbsp vanilla extract

Orange Chiffon Cake

Just finish baking Orange Chiffon Cake....I've so many oranges, not sure what to do with it since the kids do not eat any fruits on the counter. Before baking Orange Chiffon Cake, I baked another Whoopie Pies - Orange Whoopie Pies for tomorrow breakfast. Ashley love whoopie pies that she asked me to bake again for her. I still have 4 oranges left....maybe I'll try to bake meringue kisses next week.

Group (A)
1¾ Self Rising Flour

1/8 tsp of salt

Group (B)
6 egg yolks

½ cup of sugar

¾ cup Orange juice

1 orange zest

¼ cup canola oil

Group (C)
¾ cup of sugar

6 egg whites

1 tsp cream of tartar

Directions:

1. Pre-heat oven to 325 degree F.  Sieve the entire (A) ingredient in a mixing bowl until well combined.
2. Mix ingredient (B) until well blended and then add in ingredient (A) and mix until smooth. Set it aside.
3. Beat ingredient (C) in mixer on high speed until stiff peak. It should not fall out when you turn the mixing bowl over. Fold 1/3 of the egg whites into the egg yolks mixture and continue to do so until egg whites is finish. Remember to fold in gently until well mixed.
4. Pour batter into ungreased 10" tube pan and bake for an hour or used a bamboo skewer to test the cake. Just insert the skewer into the center of the cake and it should come out clean.
5. Invert cake and let it cool complete in the pan. When is cool, loosen the edge of the pan and remove cake.

Bergedil Kentang aka Potato Patties

Daddy asked my son what he wants for dinner tonight & Colin requested for "yellow" rice (mean briyani rice). Looked into the fridge & found a couple of baked potatoes leftover last night. Since the whole families are going for a vacation (5 days), I've to be sure no leftover food. Kids not so vote on baked potatoes, so I decided to make "bergedil" or mini potato patties.

Ingredients:
3 Potatoes ~ sliced & deep fried

3 cloves garlic ~ thinly sliced

1 large onion (Red) ~ thinly sliced

1 tsp white pepper

1 spring onion ~ minced

1 large egg

Salt to taste

Oil for frying

Directions:

1. Peel the potatoes & cut wedges.  Wash & set aside.
2. Heat oil in a pan, fry the potatoes wedges till brownish or cook.  Drained fried potatoes on paper towel & set aside.  Then fried the garlic & red onion till brown & drained on paper towel.  Set aside.
3. Used mortar to pound all the fried potatoes till smooth mashed.  Scoop & put it in a big bowl.  Pound the fried onions & mix together with the mashed potatoes.  Add minced spring onion, white pepper & salt.  Corporate altogether. 
4. Scoop the mixture with a tablespoon, make a ball shape & patted slightly & set aside.
5. Heat oil in a pan, dip the patties into the beaten egg then into the hot oil & cook for 1-2 mins for both sides.  Drained on paper towel.

Deep Fried Stuffed Olive With Cheese

Lunchtime, lunchtime, what's for lunch? I decided to look in the fridge for anything that I could make for my lunch today. I found a couple of ingredients and decided to make a snack called Fried Olives stuffed with cheese. Here is the result of my snack!

Ingredients:
1 jar (21 oz) stuffed Olives
2oz Mozarella cheese ~ cut cube/bite size
1 cup cheese curly ~ crush finely
1 large egg ~ beaten
1/2 cup All purpose flour
Oil for deep frying.

Directions:

1. Drain the olives & rinse under cold running water.  Carefully stuff a cube/bite size of cheese into each olives.
2. In separate bowls, crushed cheese curly, egg beaten & flour.  Coated the olives oil in the flour, transfer to egg beaten & coat all over.  Then transfer the coated olives into the crushed cheese curly to coat completely.
3. Please a medium saucepan over medium high heat & add enough oil to reach halfway up.  Heat the oil to 350 deg.  Fry the breaded olives for 2 mins, or until golden brown.
4. Transfer them to paper towel to drain.  Serve.

Banoffee Cake

Source: Salwah Omar (Wedding by Salwah)

Y'day I tried to bake Banoffee Cake. It's my 2nd attempt as I'm so determined how this Banoffee Cake turn out with my own baking. 1st attempted was last week which I've failed bcos I'd mis-read the content which is my weakest subject (Malay). 1st mistake was I weight cocoa 200g instead of 20g, 2nd mistake I made over beated the batter bcos my cake shrunk half the size after cooling on the rack, 3rd mistake I made the caramel cream, I left on the stove for a second b4 stirring & becames clogged on the bottom and 4th mistake was the whipping cream bcos the whipped was separated when I whipped.

So, the whole batch I had to throw down the bin shoot & was disappointed with my failure I'd made. So, here is my 2nd attempt of MY Banoffee Cake, it looks more like lopsided cake instead (LOL)...Salwah Omar, I promise to make it better next time.

Ingredients:

(A) 5 egg whites ~ 60g ea

      70g castor sugar

      ¼ tsp cream of tartar

(B) 5 egg yolks

      30g brown sugar

      40g Canola oil

      40g fresh milk

      200g bananas ~ mashed

(C) ½ tsp baking powder

      100g HK flour/Cake flour

      20g cocoa powder

      ½ tsp vanilla essence

      Pinch of salt

Dulce de Leche Cream:

5 egg yolks

80g muscovado sugar

60g Corn flour

500g fresh milk

¼ tsp vanilla essence

120g Caramel (Brand: Seriously Butter Caramel Dipping Sauce)

250g Whipping Cream ~ whisk firm peak

Chocolate Ganache:

200g Dark Couverture (Valrhona)

180g Dairy Cream (Greenfield)

Direction:

1. Preheat the oven to 170 deg.  Line 3 7" round cake pan with paper liners.
2. In a large bowl, use a balloon whisk to thoroughly combine ingredients (A) till firm peaks.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream the egg yolks & sugar.  Then add in the wet ingredient (B) & mix until combined.
4. Using a spatula fold in (A) gently into (B) mixture is incorporated.
5. Divide into 3 equal 7" round cake pan (weight abt 200g ea) & bake for about 15-20 mins until a toothpick inserted in the centers comes out clean.  Cool completely in the pans.
6. Place one layer, flat side up on a flat plate.  With a knife or offset spatula, spread the top with frosting & arrange cut banana.  Place the second & third layer on top (rounded side up) & spread the frosting evenly on the top & sides of the cakes.   Set the frosting cake in fridge before pour the chocolate Ganache & decorate as you wish.
   
   To make the cream ~ Whisk egg yolks muscovado sugar, corn flour & ¼ cup fresh milk till combined & set aside.  Heat the balance of the fresh milk & pour into the yolks batter & mixture is incorporated.  On the stove, keep stirring the mixture until thicken & removed.  Then add caramel sauce & set aside to completely cool before add in the whipping cream.
   To make the Ganache ~ Heat the dairy cream & pour into the chopped chocolate & mix until all melted.

Chocolate Whoopie Pies

Source: Salwah Omar (Wedding by Salwah)

Attended a baking class with Katsncakes last Saturday & can't wait to try this Whoopie Pies. Woke early today & begin to bake these pies, chocolate & orange Marshmallow cream....I ate 8 mini whoopie pies & had to stop as this is out of my diet.

Ingredients:
40g dark couverture ~ melted

120g brown sugar

1 large egg

20g Canola oil

40g butter (SCS)

120g All-purpose flour

20g cocoa powder

½ tsp baking powder

½ tsp bicarbonate soda

½ tsp vanilla essence

100g buttermilk

Mashmallow Cream

(A) 2 egg whites

      30g fine sugar

      1/8 tsp cream of tartar

(B) 80g corn syrup

      30g water

      70g fine sugar

(C) 200g cold butter

      50g icing sugar

      ½ tsp vanilla essence

70g dark couverture ~ melted or any 1 tbsp favor

Directions:

1. Preheat the oven to 200 deg.  Line a baking tray with parchment sheet.
2. In a small bowl, sift all dry ingredients together and in a large measuring cup, combine all the wet ingredients.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar & canola oil on medium speed for 3 mins until light & fluffy.  Then add melted chocolate & mix till combined.
4. With the mixer on low speed, add the dry & wet ingredients alternately in 3 parts, beginning & ending with the dry ingredients & mix until combined.  Stir with a rubber spatula to be sure the batter is mixed. 
5. Pipe onto a baking tray with the attached nozzle (Wilton 2A) on the baking paper & bake for about 7-10 mins.

To make the Marshmallow cream ~ Boil ingredients (B) to 240 deg.  In a large bowl, use a balloon whisk thoroughly combines egg whites & cream of tartar until frothy.  Then add the sugar into the egg whites & continue to whisk at medium/high speed to medium peaks.  Pour the syrup (B) in (A) slowly at slow speed.  Beat till the batter cool then add cold butter & icing sugar till smooth frost.  Add any favor, color & mix well.   Sandwich them with marshmallow cream.

Orange Whoopie Pie

This is my Orange Whoopie Pies......Ashley & I have been eating them since breakfast!

Sausage-Stuffed Portobello Mushrooms With Mozzarella Cheese

Ingredients:
5 Portabella mushroom ~ removed & minced stems

10 oz Italian sausages ~ casings removed

Dash Tabasco sauce

1 tbsp minced garlic

½ cup grated parmesan cheese

Mozzarella cheese ~ grated

Chopped:
3 green onions or 1 large onion

2-4 tsp fresh parsley

2 tsp Italian herbs/fresh basil

Directions:

1. Lightly brush olive oil on both sides of the portabella mushroom caps then sprinkle the inside lightly with salt & pepper.
2. In a skilled brown the sausage meat with finely chopped onions until browned.  Then add parsley, basil, fresh garlic & hot sauce until well combined.
3. Add in the Parmesan cheese; mix with a wooden spoon until combined.  Then season mixture with black pepper to taste.
4. Spoon the sausage mixture evenly between the portabella mushroom tops.
5. Place on a lightly greased baking sheet & bake in a 350 degree oven for about 15-20 minutes.
6. Sprinkle the tops with grated mozzarella cheese & bake another 5 mins till the cheese melted.

Valentine Red Velvet Cake ~ Barefoot Contessa

Source: Barefoot Contessa

Ingredients:
2½ cups all-purpose flour

¼ cup unsweetened cocoa powder

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 cup buttermilk

1 tbsp liquid red food coloring

1 tsp white vinegar

1 tsp pure vanilla extract

¼ pound (1 stick) unsalted butter ~ room temperature

1½ cups sugar

2 extra-large eggs ~ room temperature

Classic Cream Cheese Frosting:

8 oz cream cheese ~ room temperature

1½ sticks (12 tbsp) unsalted butter ~ room temperature

½ tsp pure vanilla extract

3½ cups sifted confectioners’ sugar

Directions:

1. Preheat the oven to 170 deg.  Line muffin tins with paper liners.
2. In a small bowl, sift all dry ingredients together and in a large measuring cup, combine all the wet ingredients.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter & sugar on medium speed for 1 min until light & fluffy.  Add the eggs, one at a time & beat until combined. 
4. With the mixer on low speed, add the dry & wet ingredients alternately in 3 parts, beginning & ending with the dry ingredients & mix until combined.  Stir with a rubber spatula to be sure the batter is mixed.
5. Pour the batter into the prepared pans & bake for 15-20 mins until a toothpick inserted in the centers comes out clean.  Cool completely in the pans.
6. To make the frosting ~ place all the ingredients in the bowl of an electric mixer fitted with the paddle attachment & mix on medium speed just until combined.  Don’t whip!  Add the confectioner sugar & mix until smooth.  Then frost the cupcakes with the classic cream cheese frosting.