Author: Pompoms

COOking

Recipe Jam and coconut slice

Ingredients

  • 1 cup (150g) plain flour
  • 1/4 cup (60g) caster sugar
  • 125g butter, melted
  •  1/4 cups (405g) strawberry jam (or replace with your own favourite jam)

Topping

  • 2 cups (170g) desiccated coconut
  • 1/4 cup (60g) caster sugar
  • 2 eggs, whisked

 

Method

 

  1. Step 1

    Preheat oven to 180°C. Line a 16cm x 26cm slab pan with non-stick baking paper, allowing the paper to hang over the sides. Combine the flour and sugar in a bowl. Add the butter and mix until well combined. Press the mixture firmly over the base of the pan.

  2. Step 2

    Bake for 15 minutes or until golden. Set aside for 10 minutes to cool slightly. Spread the jam evenly over the base.

  3. Step 3

    To make the topping, combine the coconut, sugar and eggs. Spoon the coconut mixture over the jam, pressing down slightly. Bake for 20 minutes or until golden.

  4. Step 4

    Set aside in the pan for 15 minutes before transferring to a wire rack to cool completely. Cut into squares to serve.

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CoOkInG

Recipe: Butterscotch Cookies

Butterscotch Cookies Recipe

Print

  • Prep time: 30 minutes
  • Cook time: 13 minutes
  • Yield: Makes 4 dozen small cookies

Ingredients

  • 12 tablespoons unsalted butter, cut into tablespoon sized slices
  • 1 3/4 cups dark brown sugar
  • 1/2 teaspoon salt
  • 1 egg
  • 1 egg yolk
  • 1 tablespoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder

Sugar Dredging Mixture

  • 1/4 cup dark brown sugar
  • 2 tablespoons white granulated sugar

Sprinkling salt

  • Fleur de sel, Maldon, sea salt, or Kosher salt for sprinkling*

*Do not use fine grain table salt (aka: iodized salt) as the flavor will be way off and unpleasant.

Method

1 Preheat oven to 375°F and line baking sheets with parchment paper.

2 Vigorously whisk together the flour, baking soda, and baking powder and set aside. Mix together the brown sugar white sugar dredging mixture in another bowl and set aside.

3 Place 10 tablespoons of butter into a thick-bottomed skillet over medium heat. The butter will foam a bit before subsiding. Once the butter takes on a tan color and begins to smell nutty take it off of the heat. Add the other two tablespoons of butter and mix it in until it melts. (See tutorial on how to brown butter.)

4 Pour the brown butter into a mixing bowl fitted with a paddle attachment. Add the brown sugar and salt and mix. Add the egg, egg yolk, and vanilla extract and mix together, scraping down the sides and bottom of the bowl at least once.

Add the flour mixture in three increments being sure to scrape down the sides and bottom once or twice. Mix just until the flour is incorporated. The dough will be very thick.

5 Take 1/2 to full tablespoon-sized pieces of dough (you can make them a bit bigger or smaller to your liking, just make sure the pieces of dough are all the same size) and gently roll them into ball shapes.

Dredge them in the sugar dredging mixture until well-coated.

Place on the baking sheet and sprinkle with a little bit of the sprinkling salt (be reserved with the salt as very little goes a long way).

6 Bake for 10-12 minutes or until the edges have browned a bit. Be careful not to over-bake. Allow to cool on the sheet for one minute before transferring to a wire rack to cool completely. Tastes best with a glass of milk for dipping.

Read more: http://www.simplyrecipes.com/recipes/butterscotch_cookies/#ixzz4EjNTiW3C

COOKING: PART 2

RECIPE: COCONUT BLONDIES

 

Ingredients

 

Directions

  1. Preheat oven to 350°F.
  2. Grease 13 x 9-inch baking pan.
  3. In small bowl, combine flour, baking powder and salt.
  4. In saucepan, melt butter over low heat.
  5. Remove from heat.
  6. Stir in brown sugar and vanilla; add eggs, stirring until well blended.
  7. Stir in flour mixture into sugar mixture just until blended.
  8. Stir in coconut and pecans.
  9. Spread batter evenly in prepared pan.
  10. Bake until toothpick inserted 2 inches from edge of pan comes out clean, about 30 minutes.
  11. Do not overbake; blondies will firm as they cool.
  12. Cool completely in pan on wire rack.
  13. When cool, cut lengthwise into 4 strips and then cut each strip crosswise into 6 pieces.
  14. Variations: Pecan Blondies–leave out coconut.
  15. Chocolate Chip Blondies–leave out coconut and stir in 1 (6 oz) package semisweet chocolate chips.

Cooking

Cupcake Krispies

Cupcake Krispies

Yum!!!!!       🙂   🙂   🙂

Recipe:Rice Krispies Cupcakes

Makes 24 minis plus 4 regular sized cupcakes.

  • 3 tablespoons   butter or margarine
  • 1 package (10 oz., about 40)   regular marshmallows
  • – OR –
  • 4 cups   miniature marshmallows
  • 6 cups   Rice Krispies®

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add cereal. Stir until well coated.

This is where their recipe ends and mine begins…

3. Press cereal mixture firmly into well-greased mini-muffin tins, filling each tin completely. Let cool for 15 minutes, then carefully remove. Frost “cupcakes” as desired.