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Day 1
Wednesday
Date :22 April
2020
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Time
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13. 16 - 14.14
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Title
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1.
Chewy Chocolate Chunk Cookies
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2. Kitchen Sink
Pound Cake
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3. Best-Ever
Champagne Cake
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Sources
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Materials/Ingredients
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1. 1 c. (2
sticks) butter, 1 c. packed brown sugar , 1/2
c. granulated sugar, 1 large egg, plus 1 egg yolk, 1tsp. pure
vanilla extract, 2 c. all-purpose flour, 1 tsp. baking soda, 1
tsp. kosher salt ,1/4 tsp. cinnamon ,1 1/2 c. chocolate
chips, 3 oz. chopped chocolate , Flaky sea salt, for topping
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2. FOR POUND
CAKE: 1 c. (2 sticks) butter, plus more for pan, 1 1/2
c. all-purpose flour ,1/2 c. rolled oats, 1 tsp. kosher salt, 3/4
tsp. baking powder ,1 c. granulated sugar , 1 tsp. pure
vanilla extra, 4 large eggs, room temperature, 1/3 c. sour cream,
room temperature, 1/2 c. semisweet chocolate chips, 1/2 c. peanut
butter chips, 1/2 c. smashed potato chips , 1/2 c. crushed
mini pretzels
FOR CHOCOLATE
TOPPING: 1/3 c. semisweet chocolate chips, 1/4 c. heavy cream
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3. FOR CAKE :
Cooking spray. 1 1/4 c. all-purpose flour, 1/4 c. cornstarch,
2
tsp. baking powder , 1/2 tsp. kosher salt, 3 large egg
whites, at room temperature, 2/3 c. Champagne or Prosecco, at room
temperature, 1 tsp. pure vanilla extract, 1 1/3 c. granulated sugar,
3/4 c. (1 1/2 sticks) butter, softened, 1 tsp. lemon zest, Sanding
sugar, for garnish
FOR FROSTING : 5
c. powdered sugar, 1 1/2 c. (3 sticks) butter, softened , 1/4
c. sour cream, 1 tsp. pure vanilla extract, Pinch of kosher salt ,
1c. chopped strawberries
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How
to make it
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1. a.Preheat oven
to 325° and line 2 large baking sheets with parchment. In a small saucepan
over medium heat, melt butter. Bring it to a boil and let boil one
minute.
b.Place sugars in
a large bowl (or in the bowl of a stand mixer fitted with the paddle
attachment), then pour hot butter over sugars. Beat with a hand mixer until
combined, 1 minute. Add egg, egg yolk, and vanilla and beat until light and
creamy, 2 minutes.
c.In another
large bowl, whisk together flour, baking soda, salt, and cinnamon. Add to wet
ingredients and beat until dry ingredients are almost incorporated with just
a few white streaks. Add chocolates and stir until just combined.
d.Using a large
cookie scoop, scoop dough (about 3 tablespoons) onto prepared pans about
3” apart and sprinkle with sea salt. Bake until edges are golden and
almost set in the middle, 14 to 15 minutes (Cookies will still look
slightly underdone). Let cool on pan for 5 minutes, then transfer to cooling
rack to cool completely. Repeat with remaining dough.
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2. Make pound
cake: Preheat oven to 325°. Butter a 9"-by-5"-inch loaf pan. In a
medium bowl, whisk together flour, oats, salt, and baking powder.
In a large bowl,
using an electric mixer, beat the butter and sugar until very pale and
fluffy, about 5 minutes. Beat in vanilla. Add eggs, one at a time, beating
well between each addition. Add half the flour mixture, beat until just
combined. Add sour cream and remaining flour mixture, beat until just
combined. Stir in ½ of the chocolate chips, the peanut butter chips, potato
chips, and pretzels.
Scrape batter
into prepared pan and smooth top with a spatula. Bake until a toothpick
inserted in the center comes out clean and top is golden, about 70 to 80
minutes. Let cool completely.
Make chocolate
topping: In a medium microwave safe bowl, combine chocolate chips and heavy
cream. Microwave until melted. Stir to combine. Drizzle on top of pound cake
and sprinkle cake with more oats, peanut butter chips, potato chips, and mini
pretzels.
Let set in
refrigerator, about 20 minutes, before slicing.
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3. a. Preheat
oven to 350°. Grease two 8" cake pans with cooking spray then line with
parchment rounds.
b. Make cake: In
a medium bowl, whisk together flour, cornstarch, baking powder, and salt. In
another medium bowl, whisk to combine egg whites, champagne, and vanilla.
c. In a large
bowl using a hand mixer, cream together sugar and butter until light and
fluffy, 2 to 3 minutes. Alternate adding the flour mixture and the egg
mixture, beginning and ending with the flour mixture. Fold in lemon zest and
divide batter between prepared cake pans. Bake until sides of cakes
begin to peel away from baking pans, about 30 minutes. Let cool for 30
minutes, then turn out onto a cooling rack to cool completely.
d. Make frosting:
In a large bowl using a hand mixer, combine powdered sugar, butter, sour
cream, vanilla, and salt until smooth. Reserve 1 cup frosting in a
medium bowl and gently fold in chopped strawberries to combine.
e. Place one
layer on cake stand or serving platter, then top with the
strawberry frosting and second cake layer. Frost top and sides of cake,
then transfer remaining frosting into a piping bag fitted with a star tip.
Pipe dollops of frosting all along the outside of the cake. Sprinkle with
clear sanding sugar and serve.
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New
Vocabularies found
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chewy,
fudgy, granulated, Flaky, Preheat, parchment, saucepan, boil, paddle, beat,
whisk, streaks, edges, slightly, rack, kosher, pretzels, sour cream, smashed , loaf, pale, fluffy, Scrape, Drizzle, cornstarch,
grease, fold, zest , divide, frosting, piping, fitted,
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Comments
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Read this
procedure text make me want to cook what I read, especially I read procedure
text about make cake, I love cake.
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Day 2
Thursday
Date :23 April
2020
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Time
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15.31 - 16.07
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Title
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1. Molten
Chocolate Cakes
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2. Baked
Garlic-Butter Salmon
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3. Garlic Butter Shrimp Pasta
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Sources
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Materials/Ingredients
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1. INGREDIENTS : 1/2
c. (1 stick) butter, room temperature, plus more for muffin tins Cocoa
powder for dusting, 2 2/3 c. semisweet chocolate chips melted, 1/2
c. granulated sugar, 6 large eggs, 1 c. all-purpose flour
2
tsp. espresso powder, 1/2 tsp. kosher salt, 1 tsp. pure
vanilla extract
Powdered sugar,
for dusting
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2. INGREDIENTS : 2 lemons thinly sliced, 1
large salmon fillet (about 3 lb.), Kosher salt Freshly ground black pepper, 6
tbsp. butter melted, 2tbsp. honey, 3 cloves garlic,minced. 1 tsp. chopped thyme leaves, 1
tsp. dried oregano, Chopped fresh parsley, for garnish.
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3. INGREDIENTSc :
4 tbsp. butter, divided, 1 tbsp. extra-virgin olive oil,
1 lb. shrimp,Kosher salt, Freshly
ground black pepper, 4 cloves garlic, minced, 3/4 c. dry white wine,
Juice of 1/2 lemon, Pinch crushed red pepper flakes, 3/4 c. freshly
grated Parmesan, plus more for garnish
1
tbsp. freshly chopped parsley, 12 oz. cooked angel hair
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How
to make it
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1. Preheat oven to 400°. Generously butter
12 cups of a standard muffin tin. Dust with cocoa powder, and tap out
excess. Set aside.
In a large bowl,
cream butter and granulated sugar until fluffy with a hand mixer. Add eggs
one at a time, beating well after each addition. Add in vanilla and gradually
beat in flour, espresso, and salt until just combined. Stir in melted
chocolate until evenly incorporated.
Divide batter
evenly among prepared muffin cups. Bake just until tops of cakes no
longer jiggle, 8 to 9 minutes. Remove from oven and let stand 5
minutes.
Place a large
baking sheet on top of the muffin tin. Hold both pans together and flip them
to invert cakes onto to the baking sheet. Quickly transfer to serving plates,
bottom sides up.
Dust with
powdered sugar and serve immediately.
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2. Preheat oven
to 350°. Line a large rimmed baking sheet with foil and grease
with cooking spray. To the center of the foil, lay lemon slices in an
even layer.
Season both sides
of the salmon with salt and pepper and place on top of lemon slices.
In a small bowl,
whisk together butter, honey, garlic, thyme, and oregano. Pour over salmon
then fold up foil around the salmon. Bake until the salmon is cooked through,
about 25 minutes. Switch the oven to broil, and broil for 2 minutes, or
until the butter mixture has thickened.
Garnish with
parsley before serving.
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3. In a large skillet over medium heat, melt 1
tablespoon butter with olive oil. Add shrimp and season with salt and pepper.
Cook until pink, 2 minutes per side. Transfer to a plate.
In the same
skillet, add remaining 3 tablespoons butter and garlic. Cook until fragrant,
1 minute. Add wine, lemon juice, and crushed red pepper flakes and simmer 2
minutes, then add Parmesan and let cook 2 minutes more.
Return shrimp to
skillet along with parsley and stir until warmed, then add cooked angel
hair and toss until completely combined.
Garnish with more
Parmesan before serving.
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New
Vocabularies found
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Dust, excess,
gradually, stir, infuse, seared, skillet, glaze, fret, rimmed,
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Comments
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After I read
Garlic Butter Shrimp Pasta I got an idea to cook that recipe, and because I
really love shrimp, maybe next time I will cook that recipe. I can imagine
its so fun to cook that.
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Day 3
Friday
Date :24 April
2020
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Time
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16.11 – 16. 32
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Title
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1. Beef Taco
Salad
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2. Perfect Piña
Colada
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3. Perfect
Strawberry Daiquiri
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Sources
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Materials/Ingredients
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1. INGREDIENTS : 1
lb. ground beef, kosher salt, Freshly ground black pepper, 2
tbsp. taco seasoning, 2 tbsp. tomato paste, Vegetable oil, 2 corn
tortillas, cut into 1/4" strips, 2 heads romaine lettuce, chopped
1 pt. cherry
tomatoes, halved. 1 (15-oz.) can black beans, drained and rinsed. 1
c. shredded cheddar, 1 c. Pico de Gallo, Sour cream, 1/4 c.
freshly chopped
cilantro
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2. 4
oz. spiced rum, 4 oz. coconut milk, 1/3 c. fresh pineapple
chunks, plus more for garnish. splash pineapple juice, 1 c. ice, 2 maraschino
cherries
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3. INGREDIENTS : 4
oz. light rum, 1/2 c. fresh strawberries, chopped, plus more for
garnish. 1 (10-oz.) bag frozen strawberries, chopped, Juice of
1 lime, Sliced lime, for garnish
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How
to make it
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1. In a large cast-iron skillet over
medium-high heat, brown beef, breaking up meat into small pieces using a
wooden spoon. Season with salt and pepper and add taco seasoning, 2
tablespoons water, and tomato paste. Cook through, about 5 minutes. Turn off
heat and set aside.
In a sauté pan,
add about 1/2" of vegetable oil. Heat until hot but not smoking, then
fry tortilla strips until golden brown. Transfer strips to a plate lined with
paper towels and season with salt just after removing from hot oil.
Assemble salad:
In four bowls, layer romaine, tomatoes, black beans, and warm taco meat. Top
with cheese, pico de gallo, and sour cream, then garnish with cilantro and
crisp tortilla strips.
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2. Add rum,
coconut milk, pineapple chunks, and juice to a blender with ice. Blend until
smooth.
Pour into 2
glasses.
Garnish each
glass with a pineapple chunk and a maraschino cherry.
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3. To a blender, add rum, fresh and frozen
strawberries, and lime juice and blend until smooth.
Pour into two
glasses and garnish with lime slices and whole strawberries.
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New
Vocabularies found
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Heat, strips,
assemble, garnish,
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Comments
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I really like to
cook new recipe from the internet and read those tutorial make a food make me
want to eat and want to cook directly, but the ingredients are like something
that looks hard to find around the house and in this ramadham month make me
hungry read those procedure.
And maybe if I
found the ingredient not hallal I wanna change that to another ingredients
that my version.
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Day 4
Saturday
Date :25 April
2020
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Time
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10. 28 – 11. 20
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Title
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1. Banana Split
Pops
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2. Triple Berry
Smoothie
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3. Low-Carb
Cabbage Dumplings
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Sources
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Materials/Ingredients
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1. INGREDIENTS : 4 bananas,
8 popsicle sticks, 1 1/4 c. chocolate chips,
1 tbsp. coconut
oil, 1/2 c. rainbow nonpareil sprinkles, Whipped cream, for serving, 8 maraschino
cherries
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2. INGREDIENTS : 1 banana,
1 c. frozen strawberries, 1 c. frozen blackberries, plus more for
garnish (optional). 1 c. frozen raspberries, 1 1/4 c. almond milk, 1/2
c. Greek yogurt
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3. INGREDIENTS : 1 lb. ground pork, 2 green
onion, thinly sliced, divided.
2 cloves
garlic, minced. 1 tbsp. freshly minced ginger, 1 tbsp. freshly chopped
cilantro, 1/3 oz. plus 1 tablespoon low-sodium soy sauce, divided. 2
tsp. sesame oil, divided. 1 large egg, lightly beaten, 13 cabbage
leaves, 2 tbsp. extra-virgin olive oil
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How
to make it
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1. Line a large baking sheet with parchment
paper and set aside.
Cut the ends off
of each banana to level the sides, then cut in half. Insert a popsicle stick
into each banana piece and place on prepared baking sheet. Freeze for 2
hours.
In a medium
microwave-safe bowl, combine chocolate chips and coconut oil and
microwave in 30-second intervals, stirring in between, until completely
melted. Pour sprinkles into another small bowl.
Dip the top of
each frozen banana in chocolate, then roll the melted chocolate tip around in
sprinkles. Return to baking sheet and freeze until the chocolate is firm,
about 15 minutes.
Top each pop with
whipped cream and garnish with a maraschino cherry.
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2. In a blender,
combine all ingredients and blend until smooth.
Divide between 2
cups and top with blackberries, if desired.
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3. In a medium
bowl, combine pork, 1 green onion, garlic, ginger, cilantro, 1
tablespoon soy sauce, and 1 teaspoon sesame oil. Add egg and mix
until just combined.
In a large pot of
boiling salted water, blanch cabbage leaves until tender, about 1
minute.
Cut each cabbage
leaf in half lengthwise and remove core. Place about 1 tablespoon pork
mixture onto one end of a leaf and roll up tightly, tucking in sides. Repeat with
remaining pork and cabbage.
In a large
skillet over medium heat, heat olive oil. Working in batches, add dumplings,
seam side down and cook until golden, about 2 minutes.
Add 1/4 cup
water to skillet and cover with lid. Let steam until pork is cooked through,
10 minutes. Repeat with remaining dumplings.
In a small bowl,
combine remaining 1/3 cup soy sauce, 1 teaspoon sesame oil, and 1 green
onion.
Serve dumplings
with dipping sauce.
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New
Vocabularies found
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Parchment, intervals,
stirring, dip, desired, cilantro, blanch,
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Comments
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I interested to
cook Low-Carb Cabbage Dumplings , next time.
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