Donut oh Doughnuts!

 I had some fun time testing out the doughnut recipe from Jamie Oliver's book which it turned out like crap!!
My first attempt making daughnuts was urrgghhhh! Tried making it using self raising flour (have told mom specifically to buy bread flour but she ended up buying cake flour.. duh.. how ironic.. 


Since it was super failed for me, I 
couldn't sleep that night thinking of my failed cakey-daughnut. Well, my second trial was even worst! Picture below was my second trial using superfine flour. It didn't rise well so I had to dump it into trash bin. What a waste!!


                This dough recipe really got me




But now, I have become an expert in making donuts. Mom's friend once asked me to make donuts again as she claimed mine was super fluffy! Success!!

In the making of 'donat oh donat' a.k.a doughnut oh doughnut

  Before..

Using mug to make donut shaped, you know I'm cheap!

The dough will rise double after half an hour

almost there!!

 Yes! time to fry it!

Cheese cake Do-IT-Instant way!

You must try this if you like cheese cake.  Only 70 calories per serving if used with fat-free skim milk.  The trick I did since milk is so expensive, and lived during the depression was half milk half water.  I tasted no difference and Mira loves it! Also a helpful hint.

Oh, you can also add a little bit of sugar-free cherry or strawberry jello mix to it before it sets for a nice, fruity treat for only about 5 extra calories. still waitin on Mira to upload all the pics, she's so slow!
Take care all and God Bless!


We named it 'BUSY DAY LEMON CHEESECAKE'

1 lg. (8 oz.) pkg. Philadelphia cream cheese
2 c. whole milk
1 pkg. Jello lemon INSTANT pudding or a tsp of Knorr lime powder
9 inch graham cracker crust

Stir cream cheese until very soft; blend in 1/2 cup milk. Add remaining milk and the pudding mix. Beat slowly with egg beater just until well mixed, about 1 minute. (DO NOT OVER BEAT.) Pour at once into graham cracker crust. Sprinkle graham cracker crumbs lightly over top. Chill about an hour. When serving, top with a little whipped cream.Serves 8.

cute burger cookie

Mascarpone cheese

How to Make Mascarpone Cheese Recipe

Finding mascarpone cheese can be difficult. When you do find it it can be expensive. Making your own is easier than you think.

Marscapone cheese is best known as an ingredient in tiramisù. It also makes a tasty alternative to cream cheese for cheesecake.This recipe is easy to follow. The hardest aspect will be obtaining tartaric acid. Tartaric acid is naturally occurring in grapes. You should be able to purchase it at pharmacies, grocery stores or baking supplies. It's inexpensive, so you can buy a large quantity to keep on hand. Do not confuse tartaric acid with cream of tartar.
While making mascarpone cheese isn't difficult, you need to plan ahead. The cheese will need to rest for at least a day before use. This cheese won't have preservatives and will need to be consumed within a few days.


Note**  Tartaric acid is HALAL, IF NOT FROM WINE BY-PRODUCT, IN USA IT IS HALAL even in Malaysia. refer http://www.alahazrat.net/islam/e-numbers-listing-halal-o-haram-ingredients.php





Marscapone CheeseIngredients

• 1 pint heavy cream
• 1/2 tsp tartaric acid
• 1/4 tsp confectioner's sugar

Directions

1. Fill the bottom of a double boiler with enough water to touch the top pan, but the top should fit neatly and not "float." Bring to a simmer.
2. Pour the cream into the top of a double boiler and place over simmering water.
3. Add the confectioner's sugar and whisk constantly.
4. When the cream is warm add the tartaric acid. Whisk over the heat until the cream reaches a temperature of 180 degrees.
5. Remove from heat and allow to cool, whisking occasionally.
6. Pour the mixture into a bowl through a thick cheesecloth, or line a fine metal strainer with a coffee filter.
7. Cover the bowl and refrigerator for at least 12 hours before use

Ok Ok, I know true Tiramisu uses mascarpone, but in case you can't find it in Carrefour, HERO or whatever doesn't carry it, which is often the case 'YOUR MOM DIDN'T EVEN KNOW WHAT THE HECK MASCARPONE CHEESE IS!!  or "IT'S FREAKIN' EXPENSIVE" so I found good substitute for Mascarpone..

•     2 tablespoon of Thickened cream   
•     3 tablespoon of sour cream (don't try to be cheap and get Yogurt instead!)
•     Cream cheese 8oz  (I used Tatura's in my baking)

 Method :  Mix it all up, blend all together until smooth!! Good Luck!

Best Butter cookies with Hard Glossy Icing

COOKIES

• 1 cup buttercup brand, softened (no substitutes)
• 1 cup sugar
• 2 eggs
• 1/2 teaspoon vanilla
• 1/2 teaspoon almond extract
• 3 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

FROSTING

• 2 cups sifted confectioners' sugar (the sugar must be sifted)
• 1 tablespoon milk (adding in more if needed for proper spreading consistency)
• 1 tablespoon light corn syrup
• 1/4 teaspoon almond extract (can use 1/2 teaspoon vanilla in place of the almond)
• food coloring (use your choice of colours)
Change Measurements: US | Metric

Directions:

Prep Time: 2 hrs

Total Time: 2 hrs

1. 1 For cookies; in a large bowl combine butter with sugar, eggs, vanilla and almond extract; beat using an electric mixer on high speed until light and fluffy.
2. 2 In another bowl combine the flour with baking powder, baking soda and salt; gradually stir into the butter mixture until well blended.
3. 3 Cover bowl with plastic wrap and chill for 2 hours.
4. 4 Set oven to 400°F.
5. 5 Line cookie sheets with parchment paper (do not grease cookie sheets use parchment paper only).
6. 6 On a very lightly floured surface roll out the dough into about 1/4-inch thickness.
7. 7 Cut into desired shapes using cookie cutters.
8. 8 Place cookies 2-inches apart on cookie sheet.
9. 9 Bake 4-6 minutes.
10. 10 Remove cookies to wire racks to cool completely before icing.
11. 11 For the frosting; in a small bowl mix the confectioners sugar with milk (start with 1-2 tablespoons, you will likely need more milk for the perfect spreading consistency).
12. 12 Beat in corn syrup and almond extract until the icing is smooth and glossy (if the icing is too thick add in a small amount more of corn syrup).
13. 13 Divide into as many separate bowls as you wish for different colours.
14. 14 Add in food colouring until desired intensity is achieved.
15. 15 Paint the icing over the cookies using a brush, or dip edges of cookies into icing.
16. 16 Allow to set on waxed paper.
17. 
    

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Photo : A credit to Mira, she has brilliant ideas but she absolutely have no talent in arts. Duh!

Icing Tips

ICING, GLAZE & FILLING SELECTION CHART: Proper consistency is the key to decorative icing. Each has unique properties making it proper for use in making the petals of a flower, the details of a border, or for covering the surface of a cake. RECIPES
Flavor/Description	Consistency	Best Used For…	Coloring	Storage or Freshness	Special Information -Some recipes need refrigeration.
Boiled Icing:
Marshmallow-like flavor, 100% fat free because made from cooked egg whites..	Very fluffy consistency, sugary and slightly sticky. Sets quickly.	Icing cakes smooth and fluffy. Borders, figure piping, writing, stringwork.	Yields pastels and deep colors.	Use within 24 hours. Iced cake can be stored at room temperature. Does not freeze well.	Will deflate if mixed with ingredients containing fat such as chocolate or whipped cream.
Flavor/Description	Consistency	Best Used For…	Coloring	Storage or Freshness	Special Information
Buttercream: Several styles. Is most popular choice for frosting cakes with because it is light and delicious. Click for some flavor combinations. NOTE: Bettercream from www.richs.com: whipped buttercream icing used to decorate cakes that store bakeries use. Purchase from www.sugarcraft.com (click on the word "icing" on the right side of the page at the top under the heading).
Sweet, buttery flavor. Tastes the best and looks beautiful for most decorating. Can use shortening, instead of butter, to make.	Fluffy and soft. Thin-to-stiff consistency depending on the amount of milk or powdered sugar added (sugar stiffens).	Use as an icing and filling Can be piped for smooth, borders, writing. Most decorations including roses, drop flowers, sweet peas and figure piping. Flowers remain soft enough to be cut with a knife. Use or serve at room temperature.	Yields all colors. Most colors deepen upon setting. Let icing set overnight for deep color. Some colors may fade sitting in bright light.	Icing can be refrigerated in an airtight container for 2 weeks or frozen. Iced cake can be stored at room temperature for 2-3 days. To not mar the frosted cake's surface when refrigerating, let it harden first in the refrigerator, then cover with plastic wrap.	Does not hold up well in warm weather. Jams and ganache are always great alternatives to buttercream fillings and hold-up well in warm weather.Some recipes need refrigeration.
Flavor/Description	Consistency	Best Used For…	Coloring	Storage or Freshness	Special Information
Buttercream, Meringue - Italian and Swiss. Mousseline Buttercream.
Sweet and delicate.	Medium-to-thick consistency.	Icing on cake. Make a filling dam if used as a filling otherwise will squish from cake.	Yields all colors. Most colors deepen upon setting. Let icing set overnight for deep color. Some colors may fade sitting in bright light.		Italian Meringue Buttercream holds up well in warm weather and is more dependable. Swiss Meringue tends to deflate a little quicker and doesn't hold up as well in warm environments. Mousseline Buttercream holds up well in 75 degree F weather.Some recipes need refrigeration.
Flavor/Description	Consistency	Best Used For…	Coloring	Storage or Freshness	Special Information
Buttercream, Rolled
Sweet. Similar to Fondant but easier.	Dough-like consistency that is rolled out before applied to cake.	Covering cakes	Natural color is dark to medium brown or white.		Melts in warm weather because is made out of buttercream.
Flavor/Description	Consistency	Best Used For…	Coloring	Storage or Freshness	Special Information
Candy Clay
Edible and sweet. Texture like Play Dough. Also makes a delicious chocolate candy.	Dough-like consistency that is rolled out before applied to cake. Can be modeled, as well.	Covering cakes, hand-molding and decorating. May also be mixed with gumpaste if more strength is needed or it needs to hold a shape	Yields all colors if using white candy melts. Knead in color until well blended.	After making, handles best if hardened overnight. Several weeks at room temperature in a well-sealed container.	Will be very hard at the start; knead a small portion at a time until workable. If  gets too soft,  refrigerate briefly. Sprinkle  surface when rolling with cornstarch to prevent sticking; roll to 1/8 inch thickness.
Flavor/Description	Consistency	Best Used For…	Coloring	Storage or Freshness	Special Information
Cream Cheese
Cream cheese flavor is especially good with spice cakes and carrot cake.	Thick and creamy. Thin to medium consistency. Cream cheese frostings get really soft quickly after you take them out of the fridge. Look for Handy Pac cream cheese frosting and filling available onlineor in cake supply stores.	Covering cakes and/or used as a filling.		Iced cake must be refrigerated.Handy Pac cream cheese is shelf stable vs. using the actual cream cheese which needs to be refrigerated.	To not mar the frosted cake's surface when refrigerating, let it harden first in the refrigerator, then cover with plastic wrap. When you take it from the refrigerator, immediately remove plastic wrap and let it sit to soften before serving.Some recipes do not need refrigeration.
Flavor/Description	Consistency	Best Used For…	Coloring	Storage or Freshness	Special Information
Fondant: Rolled or Poured comes ready-to-use or can be made from a recipe.  OTHER FONDANT TYPES:Fondant Candy Centers: Candy corn, seen most during the Halloween season, is a common Fondant candy. But it is also the basis of most chocolate-covered creams. Fruits, nuts, flavoring, and coloring are added to make the variety of creams found in boxes of chocolates. If you mix one recipe of white candy clay with Fondant, you get a taste similar to Choco-pan with the consistency of Fondant. Choco-Pan Fondant: was formulated by Linda Shonk owner of Sweet Art Inc, for use in her custom bakery Sweet Art Galleries. Choco-Pan was first made available for sale to the public and the baking industry in 1993. Since then it has become a very popular alternative to traditional rolled fondant products. This popularity is due to the rich white chocolate flavor and the soft creamy texture. Its pliability and ability to be molded are also strong points. Choco-Pan is available in different flavors. White Chocolate Fondant: I get many recipe requests for White Chocolate Fondant. I don't have an exact recipe, but Candy Clay can be used, instead. It is made from a mixture of 1 pound melted white chocolate and 1/3 cup corn syrup. It won't be snow white, but more eggshell to off white. Then it is used just like Rolled Fondant.Marshmallow Fondant: An easy to make fondant from marshmallows that is becoming very popular as a cake covering.

Making a piping bag cone with wax paper

Cone

Pipe intricate designs and greetings using a homemade parchment paper piping bag.

Fold parchment into a cone, or cornet, using the steps below and start decorating your cakes and cookies like the pros.

1. For fine detail work or to decorate cookies with multiple colors, you'll need to make your own piping bags.

Start by tearing off a sheet of parchment, if you're using a roll of paper. (Or fold a full sheet-pan sized piece and cut it in half, as shown here.)

2. Fold the rectangle diagonally, using your fingernail or the back of a knife blade to make a strong crease.

3. Use sharp scissors or a knife blade to cut the paper along the crease. You'll now have two triangles, enough for two parchment cones.

4. Hold the triangle so that the right angle is in your right hand. Bring the top left corner of the paper to meet the right corner, tucking it under your thumb to make a cone shape.

5. Bring the "tail" up around the cone, wrapping the remaining paper around the body of the cone again and pulling the tail end tight. Adjust it as needed to make sure the point of the cone is sharp.

6. Fold the tail end into the cone. Use your fingernail to crease the rim of the cone.

7. The tail end is tucked in on the seam side of the cone. Once you've filled the cone with icing, hold the seam side away from you and fold down the top part of the bag towards you. This keeps the bag tight, so it won't unravel, and gives you better control as you pipe.

8. Fill the cone no more than two-thirds full of frosting, or it'll squeeze out the top once you exert pressure on the bag. Fold in the left and right corners, and then fold the top over again before you begin. You can keep folding the top down as you use up the frosting (think of a tube of toothpaste).

9. If you're using different colors of icing, have the bags all filled and ready to go before you start decorating. Use a sharp paring knife or scissors to snip off the point of the cone.

10. Start decorating! It's a good idea to practice piping a few swirls or letters on a plate or an extra piece of parchment before starting in on a cake or other finished project.

For more decorating tips, see our other cookie- and cake-decorating articles.