Baking 101

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Whenever I buy things at the grocery I see to it that I get the exact amount of change that I should. You say, how cheap, what's 0.01 cent? Well, if the cashier is friendly I let her have it, but if the person looks deliberately keeping it, I take it...why you ask? A hundred times 0.01 is 1€...and I'm sure that's just not how many people buy from a grocery store...if the cashier takes 0.02 cents, that would be doubled.

I'm saying this because I knew of some people around who does cheat. Too strong a word but that's how it is. They cheat to get a lot more...and it's those little things that annoy me. Something small when put together becomes big....does ring a bell, right? So if you go to the grocery, do ask for your change, it's yours after all.

Baking is something that I am frustrated about...well I got a bit better but not with icing. :( I still need to learn how to pipe! Though I only used whipped cream here...next time I'd surely whip buttercream. Like asking for every bit of cent at the grocery store, baking needs to be exact and if not then it would come to this. :D Uneven!

I think being a domestic goddess wouldn't be complete if one cannot make yummy and beautiful cupcake pieces. Well, it's just me. In my attempt to be a step closer to that goal of being a goddess (lol), the hubby was very supportive and helped me more than I really needed. He was the one who did the kneading of the marshmallow fondant. He also put the red color in it and shaped out two stars. Well, it may take time before I could master this craft but I'll take the long way...

This recipe comes from Joy of Baking, which I think is one of the best online resources for baking. Instead of using the fudge frosting I used some whipped cream and marshmallow fondant.  


Chocolate Cupcakes:

1/2 cup (50 grams) Dutch-processed cocoa powder
1 cup (240 ml) boiling hot water
1 1/3 cups (175 grams) all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (113 grams) unsalted butter, room temperature
1 cup (200 grams) granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract

Chocolate Fudge Frosting:

4 ounces (120 grams) unsweetened chocolate, coarsely chopped
2/3 cup (150 grams) unsalted butter, room temperature
1 1/3 cups (160 grams) confectioners (powdered or icing) sugar, sifted
1 1/2 teaspoons pure vanilla extract

Click here for procedure. :)

Enjoy!

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Mochi mochi! (read like moshi mosh!)

(I already ate some when I took this shot, lol-can't resist!)

I was so ecstatic receiving this "pasalubong" from Senpai (sort of) from Japan. Kuya O came to Vienna to do some research and I am really ecstatic to have someone like him. I can't remember when was the last time I had an intelligent conversant around. ;) Before coming to Vienna he asked me what I want for pasalubong and I can't really tell him what since I have a lot in my head...I asked for Naruto Kamaboko which is not that easy to bring because it should be frozen...he anyway brought me some!!! (Awesome!) Along with it he brought this big mochi package....yaaay! (I would have loved the Hoshi No Ojisama/Little Prince but asked too late, lol.)

I found a new colorful subject for food photography! :) These treats are as yummy as they look! I love the green tea flavor best! Mochi is Japanese rice cake made of glutinous rice pounded into paste and molded into shape. In Japan it is traditionally made in a ceremony called mochitsuki. The rectangular version reminds me of tikoy which is also a favorite! (Coincidentally, I remember them now that it's the Chinese NY.)

 

Orange and Pistachio

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 Macha/Green tea

Sakura and Kuri (Cherry and Chestnut)

Ohagi,similar to mochi and are covered with sweet beans, sesame, or so on. The name, ohagi, came from autumn flower, hagi (bush clover).The most popular ohagi topping is anko (sweet azuki beans) as anko is often used in Japanese sweets. Another popular topping is sesame. Black sesame seeds are used for ohagi topping. Also, soybean flour called kinako is used for the topping. Azuki beans, sesame seeds, and kinako flour are all nutritious, so ohagi can be good sweets for you.

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Looking at these photos again make me wanna eat everything in the box...but happiness is sometimes sweeter with a bit of patience...so yeah, I'll wait until tomorrow hihi.

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Pesto alla genovese

Whenever I eat pesto (alla genovese in particular) I'm reminded of a friend who loves this italian dish. We both love food, the difference is she still maintains her 23-inch waistline...yes, it's true and no I won't divulge mine lol.

Pesto is a sauce originating in Genoa in the Liguria region of northern Italy hence the name, pesto alla genovese. The name is the contracted past participle of the Genoese word pestâ (Italian: pestare), which means to pound, to crush, in reference to the sauce's crushed herbs and garlic. This same Latin root through Old French also gave rise to the English word pestle.

There are now many variations chefs and homamakers all over the world has developed but I guess it would always remain unique especially to my kids...it's pasta with an odd green sauce. :)

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Ramen (recipe)

To those of you who have been fitness buffs or are at least trying to tone down excess kilos, the name Jack LaLanne is not new. LaLanne, dubbed "the godfather of fitness," went beyond traditional belief regarding  weight training.He  designed the first leg extension machines, pulley machines using cables, and the weight selectors that are now standard in the fitness industry. He invented the original model of what became the Smith machine.LaLanne encouraged women to lift weights and disproved the notion that women who do would look masculine and unattractive.

He has been advocating fitness through exercise and eating healthy...he recommends mostly a vegetarian diet but includes fish...he has jokingly or seriously said  "if man made it, don't eat it", and "if it tastes good, spit it out." He had presented fitness and exercise advice on television for 34 years with "The Jack LaLanne Show"  being the longest running television exercise program.

Sticking to many of his belief regarding fitness...Lalanne died at age 96 yesterday...proof that he has indeed chosen the right path to live a full life.

Lallane aside, I have had a lingering feeling to somehow turn away from meat for sometime now. Earlier today, I read about a Filipino scientist has developed a meat-substitute "street food" for a healthier lifeetyle.  His menu includes a fat-burning siomai (dumpling) that not only decreases one’s craving for food but also enhances the body’s metabolic pathways; coco-sap gulaman (coconut milk gelatin) that counteracts diabetes; “hamburger” that actually prevents heart attacks; puto bumbong (rice cake with coconut flakes) that helps lower blood pressure and cholesterol, improve brain functions and delay the onset of Alzheimer’s disease; and rice porridge (lugaw) that also lowers blood pressure and reduces the risk of heart disease. Sounds to good to be true? I think it's all worth to try...those who have tried the products gave only positive feedback.

This makes me want to stop posting about meat now but just for the sake of sharing this recipe...I will continue. :)

Ingredients for Ramen - Japanese noodle dish originated in China
(serves 2) - Lifted from Cooking with Dog (sic)

- Yakibuta -
500g Pork Ribs (17.6 oz)
Green Part of Welsh Onion
A Small Piece of Ginger
4 tbsp Soy Sauce
2 tbsp Sake
1 tbsp Brown Sugar
** Boil down the pork ribs soup until the volume is less than 300cc (1 1/4 u.s. cups).

- Seasoned Soft-Boiled Eggs -
2 Eggs (65g-70g/2.29oz-2.47oz)
1 tbsp Soy Sauce
1 tbsp Sake
1 tbsp Mirin
** Season the eggs for several hours at a room temperature or keep them in a fridge overnight.

- Toppings -
12cm White Part of Welsh Onion (5 inch)
80g Spinach (2.82oz)
Narutomaki - Cylindrical Kamaboko (I only have the other kind of surimi)
Menma - Condiment Made from Dried Bamboo Shoots
Toasted Nori

- Dashi Stock -
1200ml Water (5.07 u.s. cup)
10g Dried Sardines (0.353 oz)
10x5cm Dried Kombu Kelp (4x2 inch)

2 Bags of Raw Ramen Noodles
2 tsp Chicken Stock

Simply follow video instructions :)

The best part of the substitute meat-meal is not actually "not eating" meat but the tendency of man to be a bit more compassionate when he stops eating meat....

Enjoy!

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