Quick Chocolate Chip Cookie Recipe

Ingredients:

1 cup of chocolate chip
1 stick of unsalted butter
1/4 cup of brown sugar
1/4 cup of caster sugar
1/2 tsp of sea salt
1/4 tsp of baking soda
1/4 tsp of bakjng powder
1 egg
1/2 tsp of vanilla extract

1. Leave the butter at room temp.
2. Measure out flour, baking soda, baking powder, salt and mix with a whisk.
3. Add the sugar into the butter. Add egg & vanilla and stir until it looks creamy.
4. Add the wet ingredients to the dry and mix.
5. Add chocolate chips and fold into the dough.
6. Refriferate for 15-20 mins. Heat the oven to 350 F or 180 C during this time.
7. Bake for 9-12 minutes.

VOILA!~

HOPE YALL ENJOY ;)

달달한 향의 바나나 호두 머핀_[KOREAN_한국어]

가을 타는 홈베이커분들께,

베이킹 한지 정말 오래 됬네여 ㅠ
최근까지 날씨가 너무 습하고, 더워서 사실 오븐을 켜기가 두려웠어여 ㅋㅋㅋ
9월중순쯤 되니 아침 저녁으로는 선선해진 날씨~ 가을 냄새도 좀 나는거 같지 않나요?~
이런 다가오는 가을 날씨의 분위기를 타서 가을에 어울리는 달달한 바나나 호두 머핀을 만들어 봤어요 ♡ 

절대 실패없는 레시피....시작해 볼게용^^

필요한 재료:

잘 익은 바나나 3~4개

설탕 3/4 컵

호두 분태 1/4 컵

박력분 2 컵

계란 1개

베이킹 소다 1/2 티스푼

소금 1/4 티스푼 

계피 한 꼬집

*이 레시피는 [보통 머핀 12구] 로 한 번 구울 수 있는 양의 레시피 입니다. 

1. 시작하기 전 오븐을 170-180도로 예열해 주세요.
2. 비닐봉지에 껍질을 벋긴 바나나를 넣고 손으로 주물럭~주물럭 으깨주세요.
3. 미리 정량한 계란, 설탕, 기름을 부드러운 크림 형태가 될때까지 섞어주세요. 그 다음 으깬 바나나를 넣어 젛어 주세요.
4. 이제 드라이 ingredient를 더할 차례! 밀가루를 바나나, 계란, 기름, 설탕 믹스쳐에 넣어 섞어 주세요. 좋은점은 밀가루를 채치지 않아도 된나는~
5. 호두, 베이킹 소다, 소금, 그리고 시나몬을 순서대로 넣어주세요. (사실 시나몬은 저 만의 팁! 쪼금 넣어주니까 바나나 향이 더 풍부하게 나더라고여. :))

6. 머핀팬 머핀용 컵을 넣어 준비한 뒤 1/2에서 3/4쯤 반죽을로 채워주세요. 전 3/4정도 채우니까 머핀의 특유의 muffin-top이 생기더라고여.
7. 예열한 오븐에 20분~25분 정도 오븐의 맨 위칸에서 구워 주세요.
*안에까지 다 구워졌나 체크하는 방법: 쇠 젓가락으로 제일 두꺼운 부분을 끝까지 찔러주세요. 젓가락에 반죽이 묻어 나오지 않으면 다 구워졌다는거!



정말 간단하져? ^^ 하지만 맛도 좋고 먹으면 기분도 좋아지는 바나나 머핀~ 바나나 특유의 그 달달함/ 고소함이 시나몬과 어울러져 "가을"을 외치는거 같아요. 베이커님들은 어떤가요?

질문이나 성공글은 댓글에 써주세요~~

고럼 전 이만 ;)

행복한 베이킹을 바라며,
Steen

9/13/14

Banana Walnut Muffin_[Breakfast/ Tea-time Snack]

Dear Bakers,

It's been a while since I made anything...and I blame the hot weather...
Summer here is so hot and humid, and turning on the oven only makes it worse.

Anyways, the weather has been cooling down a bit and it smelt of autumn. What better baked good is there than some warm, nutty banana walnut muffin!

Ingredients:

3 to 4 ripened bananas

3/4 cup of sugar

1/4 cup of chopped walnut

2 cups of flour

1/2 cup of vegetable oil

1 egg

1/2 tsp of baking soda

1/4 tsp of salt

Pinch of cinnamon

1. Preheat your oven to 350 F or 180 C. 

2. Mush the bananas together in a plastic bag. If you want banana chunks (like me!), do not mush it too much.

3. Mix the egg, sugar, and oil until it becomes soft and creamy. Then, add the mushed bananas.

4. Add the flour (you do not have to sift it, but make sure to break up the flour chunks when you are mixing) into the wet mixture.

5. Add the walnut, baking soda, salt, and a pinch of cinnamon in the listed order.

* I find that a little bit of cinnamon brings out the banana scent even more.

6. Line your muffin pan with baking cups and fill the cups about 2/3 way. That way you will get the beautiful, cracked, golden brown muffin tops.

7. Bake for ~20 mins on the top rack of your oven. 

*To check if they are done, poke the muffin with a chopstick or a toothpick. If it comes out clean, the inside is all baked!

Well, that's easy enough, right? ^^ Nonetheless, a great tasting snack AND comfort food. I think the natural nuttiness of the banana and the fragrant cinnamon screams 'fall.' What do you guys think?

Happy Baking,

Steen

9/13/14

Cream Cheese Tart Recipe_[Spin-Offs]

Dear Bakers,

Happy 20th Birthday to my little brother (that's not so little anymore...D:)! In light of his birthday celebration, I wanted to bake him his birthday cake myself...or a birthday Cream Cheese Tart ^^ 

Ingredients

[For the Crust]
4- whole wheat cookies (I used Digestive cookies; you can also use graham crackers) 
1 1/2 tablespoons of Butter

[For the Filling]
4 oz (about 115 g) of cream cheese*
*Leave the cream cheese out in room temperature for about 20 minutes to soften.
2 oz of plain yogurt
1/8 cup of Flour

2 Eggs
1/8 cup of milk (I used low fat milk)

3/4 cup Granulated Sugar (you can use less sugar if you use sweetened yogurt)

1 tsp of vanilla extract

This recipe made 1-batch for [20 cm (about 8'') * 2 cm (about 1'') height tart pan]

1. Melt the butter in the microwave for 30 seconds.
2. Meanwhile, crush your whole wheat cookies in a zip-lock bag or any plastic bag until they are just a little chunky, but mostly fine. Here's a picture of what my crust looked like.
3. Mix the crumble and butter together thoroughly.
4. Flatten out the crumble mixture on the bottom of your tart pan. Make sure it covers all of the bottom.
5. Now, let's make the filling! In a large mixing bowl, mix softened cream cheese and sugar thoroughly. Then, pour in the milk, eggs (one by one), yogurt, and vanilla in the listed order. Lastly, mix in the flour to thicken up the batter. Make sure there are no chunks of flour floating~
6. Carefully pour in the filling batter into your tart pan. I had just the right amount to fill it to the very top.
7. Preheat the oven to 350 F (or 175 C). Bake for 30-35 minutes on the baking stand on the very top rack of your oven. This is to prevent burning the tart!
8. Keep the tart inside the oven for another 15- 20 minutes to deflate and cool.  Afterwards, take the tart out of the oven and chill in the fridge for 15-20 minutes. (Keeping the tart in the oven for 15-20 minutes after finishing baking helps to not only deflate the tart, but also to form a glossy surface that helps to detach the tart from the pan.)

annnnnnd there you have it! :) It's different from a cheesecake, obviously...because it's a tart! It is a little more egg-y and custard like. If you enjoy firmer texture, you can freeze it in the fridge for an hour or so before eating it.

I decorated mine with pink-white chocolate and sprinkles to wish my brother a happy birthday. :) andd I'm glad to say that he enjoyed his birthday-tart very much. 

Here's a side view: 

Anyways, hope you guys enjoy it as much as my family and I did. Let me know if there are any specific recipes that you want me to try or post!

Happy Baking,

Steen

6/20/14

찐득찐득 호두 브라우니_[KOREAN_한국어]

Chocolate을 사랑하는 님들께,

정말 찐~~~한 초콜렛이 땡기는 그런날...전 제 자신에게 다크 초콜릿 호두 브라우니를 선물했지용 :) 

필요한 재료

밀가루 1 컵

버터 1/2 컵 (110g 정도) 

달걀 2개 
좋은 질의 무당 코코 파우더 1/2 컵
백설탕 3/4 컵 (아님 1컵-원하시는 당도에 따라 바꿀수 있어요~)

바닐라 오일 1 티스푼 

베이킹 파우더 1/4 티스푼 

소금 한 꼬집 (아님 1/4 스푼 개량해서 넣으셔도 되요!)

호두 분태 1/8 컵 (아님 아몬드도 잘 어울려요)

*제가 여러 견과류 종류로 해 본 결과, 호두랑 아몬드가 다크 초콜릿이랑 제일 잘 어울리는거 같네요 ㅎㅎ

이 레시피는 [Pyrex Basics 3 Quart Glass Oblong Baking Dish, Clear 9 x 13 inch] 으로 한 번 구울수 있는 양의 레시피 입니다. 

1. 버터를 불 위에서 아님 더 쉬운 방법으론 전자랜지에 30초에서 1분정도 돌려 녹여 주세요. 
2. 버터가 녹고 너무 뜨겁지 않은 온도로 식는 동안, 밀가루와 코코파우더를 섞어주세요. 
3. 계란, 설탕, 소금을 녹은 버터와 잘 섞어주세요. 다음 베이킹 파우더와 바닐라도 섞어주세요.
4. 밀가루/코코 믹스쳐를 버터 믹스쳐와 잘 저어주세요.
5. 오븐을 175 C로 예열해주세요. 
6. 브라우니를 구울 팬을 미리 기름이나 버터로 칠해주세요. 브라우니 반죽을 팬에 부어서 골고루 펴주세요. 
7. 호두 분태를 골고루 반죽 위에 뿌려주세요. 
8. 20-25분 정도 오븐에서 구워 주세요.
9. 이제 오븐에서 꺼내 브라우니가 식을때 까지 기다리면~~~끝!

이 브라우니는 오븐에서 바로 꺼냈을때 케익처럼 폭신 한 감이 있어요. 만약 찐득한 fudge 브라우니의 식감을 원하신다면 랩/ 포일로 싸서 실온 아님 냉장고에서 식혀주세요.

저는 벨기에산 다크 코코 파우더를 썼어요. 이 코코 파우더는 카카오의 거친 맛이 안나고 부드러운 끝맛이 있어 좋더라고요~

만약 견과류 알러지가 있으시다면 레시피에서 빼셔도 되요~ 더 초콜릿맛과 단 맛이 강한 브라우니를 원하신다면 초콜릿 칩을 반죽에 섞으셔도 되요. 이런건 다 개.취 (개인의 취향)!

맛있는 브라우니를 즐기시길 바래요. ^^

언제나 행복한 베이킹을 위해,
Steen

6/18/14

[Chocolate Lovers] Fudgey Walnut Brownie Recipe

Dear Chocolate Lovers,

It was one of those days when I was craving something super duper chocolaty...and here is the dark-chocolate walnut brownie that I treated myself with :)

Ingredients

1 cup of Flour

1/2 cup (about 110 g) of Butter

2 Eggs

1/2 cup of High-quality unsweetened Coco powder

3/4 cup Granulated Sugar (or 1 cup, depending on how sweet you want your brownie)

1 tsp of vanilla extract

1/4 tsp of baking powder

Pinch of salt (or if you want to be exact, 1/4 tsp)

1/8 cup of chopped Walnut (or Almonds)*

*From what I have tried, these two seem to create the best synergy with the dark-chocolate flavor of the brownie

This recipe made 1-batch for [Pyrex Basics 3 Quart Glass Oblong Baking Dish, Clear 9 x 13 inch]

1. Melt the butter over the burner OR easier way is to microwave the butter for about 30 seconds to 1 minute.
2. While waiting for the butter to melt and cool, mix the flour and the coco powder in a large bowl. You can sift if you want, but it is not necessary.                                                                                         -Depending on how you want your brownie to taste- bittersweet or milky-sweet - you can add 1/2 cup or 1/3 cup of coco powder, respectively.
3. Mix the eggs,sugar, and salt with the melted butter. Add 1/4 tsp of baking powder and vanilla into the butter mixture as well.
4. Fold the dry ingredients into the butter mixture.
5. Preheat the oven to 350 F (175 degrees C).
6. Butter or oil your baking pan/ dish. Pour the batter into 9'' x 13'' pan. Evenly spread out the batter (about .75 '' thickness on the pan).
7. Sprinkle the chopped walnut evenly on the entire baking dish.
8. Bake for about 20-25 minutes on the top rack of your oven.
9. Cool the brownie outside before serving.

*The brownie can have a more cakey/ soft texture when it is right out of the oven. Cooling it in the fridge or letting it sit overnight with a cover gives it a more fudgey texture.


-I used Belgian coco powder. I found this Belgian unsweetened coco powder does not have that harsh finish we often get from unsweetened coco, but has a smooth/ soft finishing taste.
-If you are allergic to nuts, you can take out the nuts completely.
-You can also add chocolate chips into the batter for a more chocolatey/ sweet brownie.

Happy Baking,
Steen

6/18/14