Joanne's Easy Bake: Easy Roasted Savory Peanuts

Joanne's Easy Bake: Easy Roasted Savory Peanuts: Easy Roasted Savory Peanuts During school days, there was a old man who sold all sorts of peas, nuts and beans on the roadsi...

Easy Roasted Savory Peanuts

Easy Roasted Savory Peanuts

During school days, there was a old man who sold all sorts of peas, nuts and beans on the roadside - peanuts, lentils, green peas, chick peas etc. Some of us used to call him the 'kacang putih' man. He sold them at 5 cents for a handful in a rolled paper cone to school children after school and he carried the tray of nuts on his head. My favourite is these salty roasted peanuts! The nut treats were always a welcome if I have some pocket money left at the end of the day because they satiate the hunger after a long day at school. These roasted peanuts are also one of the condiments served with our famous 'nasi lemak' and the Chiu Chow porridge that my dad loves for breakfast. I never learn how to make them in the traditional way where they are fried over a hot frying pan with lots of oil. This method is very tedious and tiring to the arm. Recently, during some of my trips to visit mom, she showed me how she made these roasted peanuts in the easiest way! All one needs is a toaster oven and the ingredients are simple!

Utensils required:-

Toaster Oven

Deep bowl

Colander

Kitchen scale

Paper towels

Wooden spoon

Salt shaker

Ingredients:-

300 g raw peanuts with skin on

3 teaspoons cooking oil of your choice (I used olive oil)

Salt (adjust to your taste)

Method:-

1. Weigh out the raw peanuts on a scale. Pick out and throw away any peanuts that are moldy or shriveled or black. 

2. Place them in a wire colander and rinse off dust and dirt over cold running tap water (please do not soak). 

3. Drain completely and spill them out onto a piece of paper towel to absorb all remaining water and dab the peanuts to dry them if possible.

4. Place cleaned and dried nuts into a deep bowl. 

5. Measure and drizzle 3 teaspoons cooking oil over peanuts. Mix with a wooden spoon to coat them. 

6. Line the baking tray of toaster oven with aluminium foil. Empty out the peanuts onto the lined baking tray and spread them out into a single layer.

7. Place tray with peanuts into the toaster oven. 

8. Turn temperature knob to 220 degrees F and bake for 25 minutes. 

9. After 25 minutes, remove baking tray from oven. 

10. Stir the peanuts with a wooden spoon and spread them out again into a single layer. 

11. Place the baking tray with peanuts back into the toaster oven and bake for another 25 minutes. 

12. Repeat steps 9, 10 and return baking tray with peanuts to the oven and bake for another 10 minutes until the skins turn rich brown. (Oven temperature may vary; please keep an eye on the browning in the last 10 minutes bake so as not to burn the peanuts). You may remove if you find that the peanuts are browning too fast or reduce the temperature.

13. Remove from oven and shake salt from the salt shaker over the peanuts. Give it a stir using the wooden spoon to evenly distribute the salt.

14. Let it cool to room temperature and serve. Enjoy your 'kacang'!

*Peanut texture will be soft when still hot. They will crisp up when cooled completely. May store for one week in an airtight jar. 

Joanne's Easy Bake: Plain Soft Sugar Cookies

Joanne's Easy Bake: Plain Soft Sugar Cookies: Plain Soft Sugar Cookies This is the original soft sugar cookies. You may want to vary with various flavouring using mint,...

Plain Soft Sugar Cookies

Plain Soft Sugar Cookies

This is the original soft sugar cookies. You may want to vary with various flavouring using mint, almond or orange or lemon or chocolate (be versatile). They are easy peasy and extremely addictive. If you do not care too much about the shapes, you may just roll the dough by hand and bake them. Otherwise, you may press the dough out using a cookie press. Good for cookie exchange or as gifts for Christmas, special occasions or just for your daily dose of dessert with your favourite mocha! Recipe was adapted from Gemma Stafford's Bigger Bolder Baking.

Utensils needed:-

Mixing bowls

Stand mixer (if you do not have one, you may use a hand held mixer)

Measuring cups and bowls

Spatula

Cookie baking sheet

Parchment paper (I used silicone mat)

Whisk
Scrapper or butter knife

Ingredients:-

3/4 cups unsalted butter at room temperature

3/4 cups minus 1 tablespoon granulated sugar

3 teaspoons pure almond essence (you may use any other pure flavourings)

2 large eggs at room temperature

2 1/4 cups flour * (If you live in a different country, you might want to vary the amount of flour slightly if your cookies turned out too hard or too soft. If too hard, reduce the amount of flour and if too soft, add a little more).

2 1/4 teaspoons baking powder

1/2 teaspoon salt

1/2 cup skim milk powder

Decorative sugars (optional)

Food colouring (optional)

Method:-

1. Measure and place butter and sugar into the mixing bowl. Turn on stand mixer and beat using the paddle beater, until butter and sugar become light and fluffy.

2. Crack eggs into a small bowl. Add one egg at a time to the butter mixture and beat until egg is combined before adding the other. Repeat and beat until all eggs are combined into the butter mixture.

3. Add pure almond essence and beat until combined.

4. Add 4-5 drops of food colouring if using, and beat until combined.

5. Measure all the dry ingredients, flour, baking powder, salt and milk powder, into a large bowl. Whisk gently to combine with a wire whisk.

6. Add all the dry ingredients to the butter mixture all at once. Turn on mixer to slow speed to combine the dry and wet ingredients. Turn off mixer once the mixture  becomes dough form.

7. Lightly flour your work surface and turn dough out onto the surface.

8. Gather the dough and gently pat into a thick round disc. If you wish, you can shape the dough into a round log. Wrap with plastic food cling wrap and place into a plastic bag to chill in the fridge for at least one day. *Dough must be refrigerated for at least one day and shaped when cold so that cookies can keep their shapes when baked.*

9. On the next day, preheat your oven to 325 degrees F. Remove cookie dough from fridge. Divide into equal small bite size portions and roll in your palms into round globes.

10. Place onto a lined baking sheet with space in between each dough and bake for 8-9 minutes until the cookie is firm to touch and lightly brown at the bottom. Do not over bake!

11. Remove from oven. Let it cool for 3 minutes before transferring to a wire rack to cool completely. Store in an airtight cookie tin and serve when desired.

Keeps for 4-5 days (if they are not gobbled up in a day)! Enjoy! Wishing everyone a "Merry & Joyous Christmas"!

Joanne's Easy Bake: Coconut Pandan Flavoured (Screw Pine Flavoured) So...

Joanne's Easy Bake: Coconut Pandan Flavoured (Screw Pine Flavoured) So...: I have always wanted to make sugar cookies but never tried. Bought all sorts of sugar cookie presses but never get to use t...

Coconut Pandan Flavoured (Screw Pine Flavoured) Soft Sugar Cookies

Coconut Pandan Flavoured (Screw Pine Flavoured) Soft Sugar Cookies

I have always wanted to make sugar cookies but never tried. Bought all sorts of sugar cookie presses but never get to use them. This is my first ever sugar cookies and they are surprisingly easy to make if not for paying too much attention on the shapes or using the press. I just used my hands and roll them into bite size balls and baked. They are all one-bite and I managed to make a whole lot from one batch! This recipe was adapted from Gemma Stafford's Bigger Bolder Baking. It was hard for me to buy pure Pandan essence; so I decided to make it myself and it turned out pretty good!

Utensils needed:-

Stand mixer (if you do not have one, you may use a hand held mixer)

Mixing bowls

Measuring cups and spoons

Spatulas

Cookie baking sheet

Parchment paper (I used reusable silicone mat)

Scrapper or a butter knife

Ingredients:-

3/4 cups unsalted butter at room temperature

3/4 cups less/minus 1 tablespoon granulated sugar

3 teaspoons pure Pandan essence* (see below how to make your own pure Pandan essence)

2 large eggs at room temperature

2 1/4 cups flour

2 1/4 teaspoons baking powder

1/2 teaspoon salt

1/4 cup coconut milk powder

1/4 cup skim milk powder

Green food colouring (optional)

Method:-

1. Measure and place butter and sugar into the mixing bowl. Turn on stand mixer and beat using the paddle attachment, until butter and sugar become light and fluffy.

2. Crack eggs into a small bowl. Add one egg at a time to the butter mixture and beat until egg is combined before adding the other. Repeat and beat until all eggs are combined into the butter mixture.

3.Add Pandan essence and beat until combined.

4. Add 4-5 drops of green food colouring if using, and beat until combined.

5. Measure all the dry ingredients, flour, baking powder, salt, coconut milk powder, skim milk powder, into a large bowl. Whisk gently to combine dry ingredients with a wire whisk.

6. Add all the dry ingredients to the butter mixture all at once.  Turn on mixer to slow speed to combine the dry and wet ingredients. Turn off mixer once the mixture turn into a dough.

7. Lightly flour your work surface and turn dough out onto the surface.

8. Gather the dough and gently pat into a thick round disc. If you wish, you can shape the dough into a round log. Wrap with plastic cling food wrap and place into a plastic bag to chill in the fridge for at least one day.

8. On the next day, preheat your oven to 325 degrees F. Remove cookie dough from fridge. Divide into small equal bite size portions and roll in your palms into round globes.

9. Place onto a lined baking sheet leaving space between each cookie dough and bake cookies for 8-9 minutes until the cookies are firm to touch and bottom is slightly brown. Do not over bake!

10. Remove from oven. Let it cool for 3 minutes before transferring to a wire rack to cool completely. Store in an airtight cookie tin and serve when desired.

Keeps for 4-5 days (if they are not gobbled up in a day)!

***Please make sure to chill dough in fridge for at least one day and form cookies when dough is still cold so that cookies will maintain their shape when baked.

*How to make Pandan essence

Ingredients:-

200 ml vodka (you may buy something in the medium price range) I used Absolut vodka from Sweden

6-7 pieces of pandanus leaves. 

Method:-

Wash thoroughly and air dry the pandanus (screw pine) leaves. Cut into 4-5 inches length per piece and stuff the leaves neatly into the bottle of vodka, making sure that all the leaves are submerged in the vodka. If bottle is overflowing, pour out some vodka into a cup and top the bottle up when all leaves have been stuffed into the bottle.

When the bottle is filled, screw the cap back on and secure tightly. Write the date on a sticker note and stick on to the bottle. Store in a cool and dark place. Let it sit for 6 weeks before using.

Joanne's Easy Bake: Microwave Red Velvet Cake with Cream Cheese Frosti...

Joanne's Easy Bake: Microwave Red Velvet Cake with Cream Cheese Frosti...: The recipe for this cake is adapted from Gemma Stafford

Microwave Red Velvet Cake with Cream Cheese Frosting

The recipe for this cake is adapted from Gemma Stafford's Microwave Cakes series which you may check online at biggerbolderbaking.com. I tried making it twice. The first time was not a success because the cake tasted overcooked, the bottom was very dry. Most of my friends and family members do not prefer overly sweet cakes, thus, I reduced the amount of sugar. However, in order to make a moist cake, I brushed the exposed top and bottom layers with some simple syrup before frosting and this helps the cake to remain soft and moist for up to 3 days. If you do not wish to spend time waiting for your cake to bake in the oven, microwaving your cake is the way to go! Eat your cake and enjoy it!

Microwave Red Velvet Cake

Utensils needed:-

One or two 8" silicone cake mold (DO NOT use any metal mold)

2 large mixing bowls

Measuring cups and spoons

Wire whisk

Silicone spatula

Some parchment papers

A microwave oven

An electric hand mixer or stand mixer

A pastry brush - use for frosting

An off-set spatula - use for frosting

Ingredients:-

2-1/2 cups all-purpose flour

1-1/4 cups granulated sugar

3 tablespoons cocoa powder (sifted)

1-1/2 teaspoons baking soda

1 teaspoon salt

2 large eggs at room temperature

1 cup canola or avocado oil

1 cup buttermilk (make by mixing 1 tablespoon of distilled white vinegar to fresh milk to make 1 cup and let stand for 5 minutes) - I used whole milk in this recipe

2-3 teaspoons of red food colouring

2 teaspoons pure vanilla extract

*Please note that the amount of ingredients here will make two 8" round cakes.

Method:-

1. Start by cutting two pieces of parchment papers into circles that are same size as the bottom of the silicone cake molds. Place one piece of parchment on each mold if you have 2 molds. If not, save one piece for the second cake.

2. Measure out all the dry ingredients - flour, sugar, cocoa powder, baking soda and salt and place them in a large mixing bowl. Whisk with a dry wire whisk until all ingredients are well mixed.

3. In a separate large mixing bowl, crack and whisk the eggs, add in oil, buttermilk, vanilla extract and red food colouring. Whisk gently to mix completely.

4. Add egg mixture (wet ingredients) to flour mixture (dry ingredients). Using a spatula, gently and swiftly combine the ingredients until all the dry ingredients are mixed in. *DO NOT OVER MIX*

5. Divide batter and pour into the two cake molds. Place one cake mold into the microwave oven and cook on high for 2 minutes 40 seconds, depending on your microwave oven. *Please cook one cake at a time*! The surface of the cake will become slightly spongy to the touch and not wet and the sides of the cake should not stick to the mold, when fully cooked. If the cake is still wet after 2 minutes 40 seconds, you may increase cooking time by 30 seconds interval. 

6. Remove from the microwave oven and stand the mold on top of a wire rack to cool for 5 minutes. Invert cake over a wire rack or plate to remove from mold. (Note - if you had placed a piece of parchment on the bottom of the cake mold, the cake should come off the mold easily. Otherwise, chunks of the cake will stick to the bottom of the mold).

7. Pour the remaining cake batter into the mold and repeat the same process for the second cake.

8. Once cooked and cooled, brush simple syrup on to the top and bottom of the cakes before frosting.

Cream Cheese Frosting

Ingredients:-

2 cups fresh whipping cream (at least 35% milk fat) (chilled)

250 g cream cheese at room temperature

1/4 cups sugar

2 tablespoons icing sugar

2 teaspoons pure vanilla extract

Method:-

Place whipping cream in a large mixing bowl. Using an electric hand mixer or stand mixer, start beating the cream at medium speed and increase to high speed. Beat whipping cream for 8 minutes. Add sugar and icing sugar and continue beating until it is stiff.

Beat cream cheese in a separate bowl until it is soft and creamy. Add pure vanilla extract and mix until well combined. Fold cream cheese mixture into whipping cream. Beat to combine.

Chill and use it to frost cake.

Simple Syrup

Ingredients:-

1 cup granulated sugar

1 cup water

Method:-

Place sugar and water in a small heavy bottom saucepan over high heat on a stove. Bring to boil and let it boil until mixture is reduced to half. Turn off heat. Remove saucepan from stove and let syrup cool. Use it to dab over the surfaces of your cakes before frosting.

*Red velvet cake is best enjoyed with friends over a cup of hot coffee! Have a happy gathering! :)))

Joanne's Easy Bake: Spicy Hot Pepper Oil With Miso & Garlic

Joanne's Easy Bake: Spicy Hot Pepper Oil With Miso & Garlic: This is Matthew's favourite hot pepper garlic oil and it is by his request that I post this recipe here. I ...

Spicy Hot Pepper Oil With Miso & Garlic

This is Matthew's favourite hot pepper garlic oil and it is by his request that I post this recipe here. I don't know about others, but to me, boys are funny creatures. Most of them think that their mom's cooking is the best when they are still living with mom and the moment they got married and moved out, they will think that their wives are the best cooks! Matthew, my youngest, loves spicy foods and most of the time, anything with 'chillies' are his accompaniments during every meal. This hot pepper oil is his favourite! The reason for making this was mainly to ensure that the ingredients used are as good as they can be and that we may have it regularly without worrying what kind of oil is used and without doubts in consuming it often, compare to the imported store bought stuffs. There are no fancy complicated ingredients in this spicy oil but it does tastes super and make any dish comes alive!!!

Spicy Hot Pepper Oil with Miso & Garlic

Utensils require:

1 heavy bottom stainless steel pot (2 - 2.5 qt)

A wooden spoon

Chopping or cutting board or garlic chopper

Chef knife

Several clean glass jar with lids for storing the finished product

Ingredients:

283 -300 g crushed hot pepper flakes 

(in plastic packages or bottles)

1 cup of finely minced fresh garlic 

(approximately 3 whole heads)

5-6 tablespoons of miso paste (soya bean paste) 

(may use reduced sodium or regular depending on your salt intake)

4 cups of avocado oil or any cooking oil that can be used for frying 

(do not use olive or peanut oil because the former should be used cold and the latter can turn rancid easily)

5-6 teaspoons regular fine sea salt 

(use less if you use regular miso paste)

Method:

1. Peel to remove all the outer skins of the fresh garlic. Crushing them first with your knife on a chopping board will make the process easier.

2. Chop and mince garlic finely.

3. Place all the hot pepper flakes, miso paste and minced garlic into the heavy bottom stainless steel pot.

Combine the ingredients and make sure the miso paste are not in large clumps.

4. Pour the avocado oil over the hot pepper flakes.

5. Set the pot on the stove and turn the heat on to MEDIUM or MEDIUM LOW.

6. Cook for 40 - 45 minutes, stirring occasionally with the wooden spoon and make sure the bottom doesn't stick or burn.

7. You will notice that the hot pepper flakes will turn darker in colour, the garlic will become fragrant and the oil will turn from pale yellow to a rich amber colour as you cook.

8. Add salt to taste and stir to combine.

9. Turn off stove and let cool. Store them in clean glass jars with lids and in the fridge. You will get to enjoy them for as long as they will last. Excellent with your favourite pizza or wonton noodles or dumplings or fried rice! As for Matthew, it's excellent with everything except with milk and muffins!

Enjoy!

***Please note: When cooking oil, please ensure that your DO NOT LEAVE the pot unattended at any time during your cooking!!! You DO NOT want to set your house on fire!!!

Joanne's Easy Bake: Easy Coconut Pound Cake

Joanne's Easy Bake: Easy Coconut Pound Cake: There is nothing better than making your own cakes and eating them! This is a delicious, y...

Easy Coconut Pound Cake

There is nothing better than making your own cakes and eating them! This is a delicious, yet easy to make coconut pound cake adapted from a recipe by Sarah Carey in Everyday Foods. As usual, when making all cakes, one has to ensure accurate measurements of ingredients. Measuring out the ingredients is the most time consuming part of making any cake other than decorating it. I made this many times without fail but when I tried making it in Malaysia for my parents and relatives, it became a disaster; probably due to the moisture content in the flour in hot climate. Instead of measuring 2 cups of flour, scooped and leveled, I had to adjust the flour amount to 400 g in order for the cake to turn out right. This recipe is mainly for my friend, Helen Wong, whose office is near mine. She asked me for it because her son loves it when I chanced to share the cake with her. Hope it will be her family's favorite and yours too!

Utensils needed:-

1 x Shallow baking tray

1 x 9"x 5" loaf baking pan

Silicone spatula

Scale

Bowls

Measuring spoons

Several bowls and mixing bowls

Wire whisk

Electric hand mixer

Parchment paper

Ingredients:-

170 g unsalted butter at room temperature
1 cup granulated sugar

1 teaspoon pure vanilla extract

3 large eggs at room temperature

2 cups all-purpose flour (scooped into the measuring cup and leveled using a knife or spatula)

1&1/2 teaspoon baking power

1/2 teaspoon fine sea salt

1 cup + 2 tablespoons *buttermilk (save 2 tablespoons for decorating the cake when cooled) 

1&1/2 cups unsweetened shredded coconut (or desiccated coconut) lightly toasted (save 1/4 cup for decorating cake when cooled)

1 cup confectioner's sugar (icing sugar) (for decorating the cake when cooled)

*(make your own buttermilk by adding 1 tablespoon white distilled vinegar to one cup of whole milk or 1%/2%/skim milk; gently stir once and let the mixture sit for 20 minutes)

Method:-

Preheat oven to 350 degrees F and line the loaf pan with parchment paper.

Line the shallow baking tray with parchment paper and place the 1&1/2 cups shredded coconut to toast it lightly - for 3 minutes at 200 degrees F or until it is just slightly brown. Watch it carefully because it can brown and burn easily. Once toasted, set aside to cool and save 1/4 cup for topping the cake when cooked and cooled.

Measure out all the ingredients and place them individually in separate bowls.

Place the all-purpose flour, baking powder, sea salt in a large mixing bowl. Stir to mix thoroughly using a wire whisk.

Using another large mixing bowl, place butter and sugar together into the mixing bowl. Beat butter and sugar together using an electric hand mixer on medium to high speed until it looks pale and fluffy. Scrape down bowl as you beat.

Add and beat vanilla extract into the butter mixture until well mixed.

Then beat in eggs, one at at time (make sure each egg is well beaten into the butter and sugar each time). Scrape down bowl as you beat.

Turn mixer speed to low and add flour mixture in three separate additions to the butter mixture, alternating the first two flour additions with 1/2 cup of buttermilk after each addition of flour. (Meaning you beat in 1/3 portion of flour, followed by beating in 1/2 cup of buttermilk, another 1/3 portion of flour, followed by the rest of 1/2 cup of buttermilk and ending with the last 1/3 portion of flour). Mix well after each addition but DO NOT over beat. Turn off your electric mixer.

Lastly, add in the 1&1/4 cups of toasted shredded coconut, mix into the cake batter by hand until just combined, using a spatula.

Transfer batter into prepared loaf pan, place pan into the preheated oven and bake for 45-60 minutes until cake tester/toothpick inserted into the center of cake comes out clean. Turn off oven and remove loaf pan from oven.

Remove cake from loaf pan 10 minutes after removing from oven. Set cake to cool completely on a wire rack.

Mix 1 cup of confectioner's/icing sugar with 2 tablespoons of buttermilk. Leave cake on wire rack; using a spoon, drizzle the icing over the top of cake and sprinkle the top with 1/4 cup of toasted shredded coconut.

Cut and serve with your favorite coffee/tea/milk. Cake stores well in freezer when wrapped with plastic food wrap and zipped in a freezer bag for up to a week. Defrost in the fridge and serve when needed.

Enjoy!!!