Monday, January 30, 2012

Chicken Enchilada

I will tell you, once you bake will absolutely make this again and again.  My children who have eaten the beef version of Enchilada, was really surprised that the chicken enchilada tasted even better.  The chicken breast cooked in the red sauce, gives the meat so much flavor.  The cheese use here was Monterey Jack and Mozarella since I did not have any other on hand.  I am surely gonna make this again ...

I am so glad to find this version of Enchilada.  This is the best so far.  Thanks Annie.


1 medium onion, chopped fine
1 jalapeno, seeded and chopped fine
1 tsp. canola oil
3 cloves garlic, minced
2 tbsp. chili powder ( taste before adding more)
2 tsp. cumin
1 tbsp. sugar
1 (15 oz.) can tomato sauce ( Muir Glen is what I used)
1 cup water
1 tomato, seeded and chopped
Salt and pepper
4  boneless, skinless chicken breasts
1 cup shredded sharp white cheddar cheese, divided
1 cup shredded monterey jack cheese, divided
½ cup minced fresh cilantro
12 (6-inch) soft corn tortillas ( I used flour tortilla)
Cooking spray


  • Combine the onion, jalapeno and oil in a large saucepan over medium heat. Cook, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin and sugar, and cook just until fragrant, less than 30 seconds. Mix in the tomato sauce, water, and chopped tomato. Bring the sauce to a simmer, lower the heat and cook until slightly thickened, about 5 minutes.
  • Nestle the chicken into the sauce. Reduce the heat to low, cover and cook until the chicken is completely cooked through (160˚ F on an instant-read thermometer), about 12-20 minutes. Transfer the chicken to a plate and set aside to cool.
  • Strain the sauce through a large mesh strainer into a medium bowl, pressing down on the onions and tomatoes to extract as much liquid as possible. Transfer the reserved solids to a large bowl and set aside. Season the sauce with additional salt and pepper to taste.
  • Shred the chicken into bite size pieces and add to the bowl with the onion mixture. Add in ¼ cup of the enchilada sauce, ½ cup of each of the shredded cheeses, and the cilantro. Stir to combine.
  • Preheat the oven to 425˚ F. Oil a 9 x 13″ baking dish with cooking spray. Stack the tortillas on a plate, cover with plastic wrap, and microwave for 40-60 seconds, until warm and pliable. Spoon 1/3 cup of the chicken mixture evenly down the center of a tortilla. Roll up the tortilla around the filling tightly, and place in the prepared baking dish, seam-side down. Repeat with the remaining filling and tortillas.
  • Lightly spray the tops of the enchiladas with cooking spray. Place in the oven, uncovered, for 7 minutes or until the tortillas start to brown slightly.
  • Reduce the oven temperature to 400˚ F. Remove the enchiladas from the oven and pour the sauce oven the top. Sprinkle with the remaining shredded cheese. Cover the dish with foil and bake for 20 minutes.
  • Remove the foil and bake for 5 more minutes, until the cheese is browned. Remove from the oven and let stand 10 minutes before serving.
Source: Annie's Eats

Thursday, January 26, 2012

Red Velvet Cupcake

I have never liked these red velvet cakes because once a friend baked it and brought it over but after consuming it, I fell sick.  Ever since then I hardly make this cake but after looking at the vibrant red color, I just cannot help it but make it today.  I am so glad that I finally got over the phobia of that RED cake.  I am so pleased with this recipe as the texture is amazingly soft and moist.  This will be my to go recipe ...

Of course the best part of cake making will be when you dont have to wash so many bowls.  These cuties are made up with whisking the wet into the dry. Pour and bake...


2½ cups cake flour
1½ cups sugar
1 tsp. baking soda
1 tbsp. cocoa powder
1 tsp. salt
2 large eggs
1½ cups vegetable oil
1 cup buttermilk
2 tbsp. (1 oz.) liquid red food coloring
1 tsp. vanilla extract
1 tsp. distilled white vinegar

For the frosting

8 oz. cream cheese
5 tbsp. unsalted butter, at room temperature
2 tsp. vanilla extract
2½ cups confectioners’ sugar, sifted


  • Preheat the oven to 350° F.  Line cupcake pans with paper liners.  In a medium bowl, combine the cake flour, sugar, baking soda, cocoa powder and salt; whisk to blend.  In another bowl combine the eggs, vegetable oil, buttermilk, food coloring, vanilla and vinegar. Whisk all until well blended.  Mix in the dry ingredients and beat until smooth, about 2 minutes.
  • Divide the batter evenly between the prepared liners.  Bake, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean, about 18 minutes.  Let cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.
  • To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer.  Beat on medium-high speed until well combined and smooth, about 2-3 minutes.  Mix in the vanilla extract.  Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.  Frost cooled cupcakes as desired.
Source: Allrecipes

Wednesday, January 25, 2012

Lor Bak

Lor Bak is slivers of pork lightly seasoned with five spice powder and rolled up in beancurd sheet, and then deep-fried. There are also bits of Jicama ( Sengkuang), shallots and spring onions in the rolls. Everyone has a variation of this recipe. The most important thing is that the meat has to be tender and tasty. This time around since I decided to make it without any planning ahead, I just used ground pork and it turned out as delicious. Also I made a special dip to go along with it. Make sure to make the dip if you are going to do this Lor Bak.

Source: The Hungry Caterpillar (with own modifications)


1 lb of pork, ask the butcher for a tender cut ( I used ground pork)
1 tsp of five spice powder
1 medium Jicama, optional
1 carrot
2 stalks of spring onion
2 shallots
1 clove garlic, minced
Thumbsize ginger, pound and squeeze juice
2 tbsp oyster sauce
1 egg
3 tbsp tapioca flour
salt, white pepper and sugar, according to taste
Beancurd sheet
Cooking oil for deep frying


  • Cut the pork into slivers. Marinate with the five spice powder and a teaspoon of salt and white pepper. Mix together and leave aside.
  • Peel the jicama and carrot. Cut the jicama, carrot and spring onion into matchsticks. Dice the onions and mince the garlic. Squeeze the ginger to get about 1 tsp of juice.
  • In a mixing bowl. put the the pork with the sengkuang, carrot, spring onion onion, onions and mix well.
  • Then, add the egg, oyster sauce, tapioca flour and seasoning. Mix well.
  • Cut the beancurd sheet into long sheets with a width of 12cm. Place the filling at the end of the sheet, and roll it tightly. Roll it only once so that it’s only wrapped in a layer of the sheet.
  • Heat the cooking oil, and deep fry the rolls till golden brown.  These rolls are usually served with the dipping sauce and cubed cucumbers.

Dipping Sauce

2 tbsp dark soy-sauce
a pinch of Chinese 5-spice powder
2 tbsp sugar
salt , to taste
4-5 tbsp water
½ tsp cornstarch
1 egg white, lightly beaten


In a small pot, combine all ingredients [except egg white], over low heat, bring to a slow simmer
Simmer 1-2 mins stirring occasionally till sauce is smooth
Add egg white, stir with fork, forming fine white streaks in the sauce
Remove from heat, serve at room temperature .

Tuesday, January 24, 2012


This is a buttercake made for the birthday party. Frosted with buttercream frosting and sweet pea flowers.


250 gm butter, room temperature
250 gm flour
200 gm sugar
1 tsp vanilla
4 eggs
2 tsp baking powder
1/4 tsp salt
3 tbsp milk


In a bowl fitted with a paddle attachment, blend butter and sugar till light and fluffy.
Add one egg at a time beating well after each addition.  Slowly add the milk, vanilla, baking powder and flour. Beat till all is combined well. 
Pour into a well greased and lined 8 in cake pan.  I used a 8 by 3 in cake pan for this.  Bake at 350 degrees for about 45 minutes. Test with a wooden skewer for doneness.  Take out and let cool for 10 minutes and then turn out to a wire rack.  Frost as desired.

Sunday, January 22, 2012

Sesame Street Birthday

 I was asked by my friend to make a birthday cake for her adorable 3 year old girl. I made a chocolate cake with buttercream frosting and fondant accents.  As requested by her mom, I made the color scheme to go with Sesame Street character.  The cake stayed moist even after 2 days. I used the Hersheys Moist Chocolate cake recipe for this.

Also I made white cupcakes with rainbow jimmies ( sprinkles) inside to give the rainbow look inside the cupcake.  I saw that Sweet Pea's Kitchen made this awhile ago and this is such a nice idea to add jimmies in a white cake.

Happy Birthday to Adah !

I love the colors on this cake...

 The birthday girl dressed up as Big Bird..:)

Close up on the cake..:)

These are the cupcakes that I used a white cake recipe from Sweet Pea's Kitchen. I really liked the texture of the cake. It was not too soft nor dense. Just right for a cupcake :)


1 cup buttermilk
4 egg whites
1 teaspoon vanilla extract
1 teaspoon almond extract, optional
3 cups cake flour, sifted ( I used 2 1/2 cup cake flour and 1/2 cup flour)
1 1/2 cups sugar
1 tablespoon plus 1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 sticks of unsalted butter, softened
1/2 cup sprinkles, plus more for garnish


Preheat oven to 350 degrees. Line muffin pan with paper liners.
In a 2-cup glass measure, combine milk, egg whites, and extracts and mix with fork until blended.
In the bowl of a stand mixer fitted with the paddle attachment, on low speed combine cake flour, sugar, baking powder, and salt. Add butter and continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.
Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed for 1½ minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium speed and beat 20 seconds longer. Fold in sprinkles. Divide the batter evenly among muffin pan cups.
Bake 18-22 minutes or until toothpick inserted into center of cupcakes comes out clean. Transfer muffin pan to wire rack to cool completely before removing cupcakes. Cool completely prior to frosting.
To make buttercream frosting, in standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.
Place buttercream frosting into a large decorators decorating bag fitted with decorating tip,  pipe a spiral of icing, beginning at the outer edge and working inward. Sprinkle with remaining sprinkles.

Makes 24 cupcakes or One 8 inch 2 layer cake

See how white and soft it looks...almost like a cloud

Friday, January 20, 2012

Peking Pork Chop

This is an authentic dish that I was so glad I made. The cut of meat used for this is usually the spareribs but this time I used tenderloins instead and it was still very flavorful and moist.  My kids devoured it as soon as it was placed on the table.  It is slightly tangy sweet and crispy.  Somewhat like sweet sour chicken. The ingredients can be a little lengthy but I will assure you that you would be glad that you made it for your family.


1 lb pork tenderloin or pork spare ribs, cut into 1/2-inch thick slices
Oil for deep frying
1 teaspoon toasted sesame seeds, optional


1 egg
1 tablespoon cornstarch
1/2 teaspoon shaoxing wine
1/2 teaspoon salt


1 1/2 tablespoons tomato ketchup
1/2 tablespoon plum sauce
1/2 tablespoon chili sauce
1/4 teaspoon sweet bean sauce, or Hoisin sauce
1 tablespoon Worcestershire sauce
1 1/2 tablespoons black vinegar
1 1/2 tablespoons sugar
small pinch of Chinese Five Spice powder, optional
2 tablespoons water


  • Pound pork slices with mallet, or with the back of a kitchen knife until tender. Set aside. In a bowl, mix the Marinade ingredients, add in pork slices, mix well, and marinade for 30 minutes.
  • In a separate bowl, mix the Sauce ingredients. You may add more or less sugar, or other sauce ingredients to your own liking. Set sauce mixture aside.
  • Heat up a wok with enough oil, deep-fry pork slices for 5 minutes, or until color changes to golden brown and slightly crispy. Dish up, drain with paper towels and set aside.
  • Bring sauce to a quick boil, add deep-fried pork, and stir until all the meat is well coated with sauce. Dish up and sprinkle the pork chops with some toasted sesame seeds. Serve over a bowl of hot steamed rice.

Wednesday, January 18, 2012

Bak Kut Teh

It tough taking pictures with your cell phone. It makes the food  not so appetizing

The weather outside today is in the 20's. Can you believe it. I hate going out and just want to cuddle up in my couch doing nothing and just sipping a hot bowl of soup. That will be in my dream world but reality is that I have 6 mouth's to feed. So, I looked in the pantry to see what I can whip up and there we go; a packet of Bak Kut Teh which is also called Pork Bone Tea mix which my sister sent last year.  I never used to like this soup as it has some kind of distinct smell, more like chinese medicine. Since my sister took the time to mail this, I thought I would go ahead and make but with chicken instead of pork spareribs which is the original method.

Usually the soup is loaded with pork ribs, dried Shitake mushrooms, tofu puffs, and heaps of garlic.This soup is cooked for couple of hours with the herb and spice mix. Flavoring only with dark soy sauce, light soy sauce, oyster sauce and white pepper. It’s best cooked and served in a clay pot and eaten with plain white rice, yau char kway (Chinese crullers), a dish of stir-fried vegetables. I did not have the clay pot so I just served it in a bowl.  I got the chinese crullers at the frozen section in the Asian Grocery. You can also get the Bak Kut Teh packet at the Asian Grocery. I hope you will have fun making this soup.  I really enjoyed it and definitely going to make this again.


1 pack of pre-packed Bak Kut Teh herbs
1 lb of pork ribs ( I substituted dark meat from chicken)
2 whole garlic bulbs ( leave it with the skin)
A handful of tofu puffs ( I used dried beancurd knots)


2 tablespoons of soy sauce
1 teaspoon of dark soy sauce
1 tablespoon of oyster sauce
A few dashes of white pepper powder
Salt to taste
Chinese Crullers

Condiment, optional

4-5 bird’s eyes chilies
1 tablespoon soy sauce
1 tablespoon Indonesian ABC sweet soy sauce


Heat up a medium size pot or claypot of water until it boils. Add in the garlic bulbs, pre-packed Bak Kut Teh herbs, pork ribs,  tofu puffs and boil in low heat for about 1 – 2 hours. Add in the
seasoning and boil for another 5 minutes. Serve hot with hot white rice and chinese crullers.

Monday, January 16, 2012

We just celcbrated out Indian New Year yesterday.  Called few friends over and made couple of vegetarian dishes. It was really fun having lunch with friends, talking, laughing and just putting so much of food without feeling guilty how much calories has gone in. Hey, I still have another 11 months before the year is over.  The weight will come off gradually but till then enjoy life one day at a time with the company of special friends and family.

Rice and vegetable curry served on a banana leaf

Tamarind Rice

2 different kind of Vada's made with Channa dhal and Urad  dhal

Thursday, January 12, 2012

Spagetti Bolognese

I forgot to sprinkle some Parmesan cheese :(

Actually this is the first time I am making spagetti sauce with celery and carrot. It turned out better than I thought.  Rendering bacon and sauteing onions in the bacon fat does make a lot of difference. I also added some cubed red peppers.  All in all this is a very hearty meal.


2 strips of bacon, diced
2 Johnsonville italian sausage

1 large onion or 2 small, cut into 1 inch dice
2 large carrots, cut into 1/2 inch dice
3 ribs celery, cut into 1-inch dice
4 cloves garlic
Extra-virgin olive oil, for the pan
Kosher salt
1 1/2 pounds ground chuck, brisket or round or combination
2 cans of chopped tomatoes
1 small can tomato paste
1/4 cup hearty red wine
3 bay leaves
1 bunch thyme, tied in a bundle
1 pound spaghetti
1/2 cup grated Parmigiano-Reggiano
High quality extra-virgin olive oil, for finishing


  • Cube onion, carrots, red pepper, celery, and garlic.  In a large pan over medium heat, coat pan with oil.  Add the diced bacon and then the veggies and season generously with salt.  Bring the pan to a medium-high heat and cook until all the water has evaporated and they become nice and brown, stirring frequently, about 15 to 20 minutes.  Be patient, this is where the big flavors develop.
  • Add the ground beef and season again generously with salt.  Cook another 15 to 20 minutes.
  • Add the tomato paste and cook until brown about 4 to 5 minutes. Add the red wine. Cook until the wine has reduced by half, another 4 to 5 minutes.
Meat just added and let it brown nicely 
  • Add water to the pan until the water is about 1 inch above the meat. Toss in the bay leaves and the bundle of thyme and stir to combine everything. Bring to a boil and reduce to a simmer, stirring occasionally. As the water evaporates you will gradually need to add more, about 2 to 3 cups at a time. Don't be shy about adding water during the cooking process, you can always cook it out. This is a game of reduce and add more water. This is where big rich flavors develop. If you try to add all the water in the beginning you will have boiled meat sauce rather than a rich, thick meaty sauce. Stir and TASTE frequently. Season with salt, if needed.
  • Bring a large pot of water to a boil over high heat to cook the spaghetti. Pasta water should ALWAYS be well salted.  When the water is at a rolling boil add the spaghetti and cook for 1 minute less than it calls for on the package. Reserve 1/2 cup of the pasta cooking water.
  • While the pasta is cooking remove 1/2 of the ragu from the pot and reserve.
  • Drain the pasta and add to the pot with the remaining ragu. Stir or toss the pasta to coat with the sauce. Add some of the reserved sauce, if needed, to make it about an even ratio between pasta and sauce. Add the reserved pasta cooking water and cook the pasta and sauce together over a medium heat until the water has reduced. Turn off the heat and give a big sprinkle of Parmigiano and a generous drizzle of the high quality finishing olive oil. Toss or stir vigorously. Divide the pasta and sauce into serving bowls or 1 big pasta bowl. Top with remaining grated Parmigiano. Serve immediately.

Wednesday, January 11, 2012

White Birthday Cake

I also made a white cake specially for my son's friend since she wanted a white cake with vanilla frosting. I could not take a picture inside on how the cake looks since I gave it to her but I got raves about the cake.  So probably the next birthday I will be making this again.

My messy work station :(

White Cake

2 3/4 cups sifted cake flour
4 teaspoons baking powder
3/4 teaspoon salt
4 egg whites
1 1/2 cups white sugar
3/4 cup butter
1 cup milk
1 teaspoon vanilla extract
1 teaspoon almond extract


Buttercream frosting


  • Measure sifted flour, baking powder, and salt; sift together three times.
  • Cream butter or margarine. Gradually add remaining 1 cup sugar, and cream together until light and fluffy. Add sifted ingredients alternately with milk a small amount at a time, beating after each addition until smooth. Mix in flavorings. 
  • In a mixing bowl, beat egg whites until foamy. Add 1/2 cup sugar gradually, and continue beating only until meringue will hold up in soft peaks.
  • Add meringue, and gently mix thoroughly into batter. Spread batter in 2 8 inch cake pan or 2 9 inch pan which has been greased and lined on the bottom with parchment paper.
  • Bake at 350 degrees F for 30 to 35 minutes. Cool cake in pan 10 minutes, then remove from pan and transfer to a wire rack to finish cooling. 

Sunday, January 8, 2012

Chocolate Beetroot Cake

Yesterday was my son's 17th birthday.  Since he loves chocolate cake, I thought of making him a chocolate cake.  But in his wildest dream he would not have thought his mom would have added beetroot in the cake. Shhhh, lucky he does not read my blog.  I had this extra can of beetroot. What I did was crushed the canned beet's in a blender and added it to the cake batter.  At first the smell of the beet's was really strong and I was afraid he might know but after baking, you will be surprised that there is no smell or taste of the beet.  The beet's actually made the cake moist and very very chocolaty and decadent.

The best part of this cake, is that its super easy.  Just whisk with a wire whisk and pour into a cake pan. Bake and frost.  Thats it...:)

A very close view of this special cake which from now on is my ultimate favorite next to the Guiness Stout Cake

Friday, January 6, 2012

Chocolate Birthday Cake

This special birthday cake is for my son's Godmother.  She has been a blessing for my family so I made this special cake for her.  Its a moist chocolate cake from my precious post. For the frosting I made a frosting with sour cream.  You cannot taste the sour cream.  Its really smooth and nice. As for the flowers, I made it with royal icing and let it dry for about a week and then stored it in an airtight container. The leaf's I made them with green fondant.

*This frosting crusts a little so you can smooth it on top and sides with a viva paper towel*

2 cup plus 3 tbsp shortening
1/4 tsp salt
2/3 cup sour cream
2 tsp vanilla essence
1/2 tsp almond essence
1/2 tsp butter flavoring
1/2 cup dry coffee creamer
2 lb powdered sugar

In a large bowl, add the shortening and sour cream. Beat till smooth. Slowly add the flavorings, salt, creamer and powdered sugar.  Beat till fluffy and smooth.  If the frosting is too thick, add about 1 tsp of water, gradually adding more if needed.

Wednesday, January 4, 2012

Carrot Cake

Forgot to take the pictures :(

Today I invited some friends over for dinner and wanted to make something special for dessert, and thought of making a carrot cake which I used to make couple of years ago but recently I came across this wonderful delicious moist carrot cake recipe from SweetPea's kitchen and so I wanted to give it a try. This recipe makes a nice and moist cake.  The only change I made was halved the recipe and baked in two 6 in cake pan and also added about 1/4 cup of chopped pineapple which I think I am going to opt out the next time I make this cake. This definitely is a keeper :)


2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
1/2 teaspoon nutmeg
1 tablespoon ground cardamom
1/4 teaspoon ground cloves
1/2 teaspoon table salt
1 pound medium carrots (6 to 7 carrots), peeled
1 1/2 cups granulated sugar (10 1/2 ounces)
1/2 cup packed light brown sugar (3 1/2 ounces)
4 large eggs
1 1/2 cups vegetable oil, safflower oil, or canola oil

For the Cream Cheese Frosting:

16 ounces cream cheese, softened but still cool
10 tablespoons unsalted butter softened, but still cool
2 tablespoon sour cream
1 teaspoon vanilla extract
2 1/2 cups confectioners’ sugar
2 cup pecans, chopped finely and toasted


  • Adjust oven rack to middle position and heat oven to 350 degrees. Spray two 9-inch round baking pans with nonstick cooking spray. Line bottoms of pan with parchment and spray parchment.
  • In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, black pepper, nutmeg, cardamom, cloves, and salt in large bowl; set aside.
  • Using the large holes of box grater shred carrots (you should have about 3 cups); transfer carrots to bowl and set aside.
  • In bowl of standing mixer fitted with paddle attachment, beat granulated and brown sugars and eggs on medium-high until thoroughly combined, about 45 seconds. Reduce speed to medium; with mixer running, add oil in slow, steady stream, being careful to pour oil against inside of bowl (if oil begins to splatter, reduce speed to low until oil is incorporated, then resume adding oil). Increase speed to high and mix until mixture is light in color and well emulsified, about 45 seconds to 1 minute longer. Turn off mixer and stir in carrots and dry ingredients by hand until incorporated and no streaks of flour remain. Pour into prepared pans. 
  • Bake until toothpick or skewer inserted into center of cake comes out clean, 35 to 40 minutes, rotating pans halfway through baking time. Cool cakes to room temperature in pan on wire rack, about 2 hours.
  • When the cake is cool, make the cream cheese frosting. In the bowl of a stand mixer fitted with the paddle attachment,  mix cream cheese, butter, sour cream, and vanilla at medium high speed until well combined, about 30 seconds, scraping down bowl with rubber spatula as needed. Add confectioners’ sugar and mix until very fluffy, about 1 minute.
  • To assemble the cake: cut layers in half horizontally using a long serrated knife so each cake forms 2 layers. Put a dab of icing on a cardboard round cut just larger than the cake and center one cake layer on the round. Place a large blob of icing in the center of the layer and spread it to the edges with an icing spatula. Repeat with remaining cake layers. Ice the sides and top of the cake. 
  • Press the pecans into the sides of the cake.
  • You can use the same cream cheese frosting but add a little more confectioner sugar to thicken it for the decorative carrot. or you can add 1/4 cup of butter and 1/4 cup shortening and 2 cups confectioners sugar and beat till well blended and fluffy.  Divide the frosting in 2 bowls and color one orange and one with green.
  • Fit a decorating bag with Round Decorating Tip 12 and fill 1/2 full with orange icing. Hold the decorating bag at slightly less than 90° angle. Position tip slightly above surface of the cake. Using heavy pressure, begin squeezing at top of carrot. Lift tip slightly, letting the icing fan out generously. Gradually relax pressure to taper shape as you pull back. 
  • Fit a decorating bag with Decorating Tip 3 and fill 1/2 full with green icing. Trim the carrots with pull-out string tops.

Monday, January 2, 2012

Shortbread Cookie

Got this wonderful melt in your mouth cookie recipe from a friend of mine..thank you Mrs. M.  We absolutely loved this cookie. Infact I made two batches of it and gave to my childrens teachers.  Its so hard to describe how tender the cookie looks, yet it has a crunch that is not to crunchy.  The key to get flavors in this shortbread is to use the best butter you can get.  And the best part is less clean up since it is a one bowl cookie :)


1 stick butter, softened
1 cup flour
1/2 cup sugar
1 tsp vanilla essence


In a big bowl, combine all the ingredients and use your fingers to mix them together.  Do not make it into a dough.  The mixture should be coarse and crumbly.  Dump all the mixture into 9 by 9 inch square pan. Bake on a preheated 350 degrees oven for about 35 minutes and then lower the temperature to 300 degrees and bake for another 15 minutes.

After you have taken it out of the oven, score and make 1 inch by 3 inch bar or however small or big you want.  Let it cool completely then cut through the scored lines once more and you can remove the cookies by bars and store them in an airtight container.  Lasts for couple of days ..that is if you dont munch on it constantly like how we did.