Just wanted to commerate my first bake of 2016 with this post (also because it’s my first time baking it)
Baked the egg tarts w my sissy and it was rly much easier than expected. The more challenging parts involved pressing the dough for the tart into the tart moulds because we didn’t know how thick or how thin it would turn out.
To my dismay, when I took them out of the oven, the egg tarts looked like mutants omg I was so upset and couldn’t bear to look at it becos they looked so horrific and totally unlike the pictures in the recipe I followed 😥 the custard puffed up and one was even in a dome shape omg. But thankfully they calmed down and looked a lot better after a few minutes. So I would still count this as a success yippee!
Here’s to experimenting more in the kitchen this year and just trying more new things in general! ^^
LOL I actually started this post saying ‘exams are over’ but my exams haven’t even started. It’s just that my projects are over *party* but I have one exam to get through before I can declare the end of Y4S1 *end party* But I’m rly behaving like exams are over hoho because the last two weeks of school were crazy busy so it’s celebration time wheeee. Plus my one and only exam is for an elective module which I can S/U (but hopefully not) so I’m not that worried about it. There’s still time!
So I’ve been thinking hmm what to bake. And dum dum dummm I decided on these beauties
I’m a really slow baker because I take ages to measure out everything. But these were done in about an hour which is really quick for me (though the recipe did say it should be done in 30 mins but lol no way for me)! Also, with the exception of blueberries, the ingredients for these muffins are things that can usually be found in the kitchen so I was vv happy w this recipe. Sharing this recipe here so that I’ll be able to reference it if I happen to lose the link in future!
3/4 cup (150 grams) granulated sugar, plus 1 tablespoon for muffin tops
1/2 teaspoon coarse salt
2 teaspoons baking powder
1/3 cup (80 ml) neutral flavored oil; canola, vegetable and grape seed are great – I used olive oil because that was the only oil I had at home
1 large egg
1/3 – 1/2 cup (80 ml – 120 ml) milk
1 1/2 teaspoons vanilla extract
6 to 8 ounces fresh or frozen blueberries
Heat Oven and Prepare Muffin Cups
Heat oven to 400º F. For big-topped muffins, line 8 standard-size muffin cups with paper liners and fill the remaining cups with 1 to 2 tablespoons of water to helps to make sure the muffins bake evenly. For standard-size muffins, line 12 standard-sized muffin cups with paper liners.
Prepare Muffin Batter
Whisk the flour, sugar, baking powder and salt in a large bowl.
Add vegetable oil to a measuring jug that holds at least 1 cup. Add the egg then fill the jug to the 1-cup line with milk (this should be 1/3 to a 1/2 cup of milk). Add vanilla and whisk until combined.
Add milk mixture to the bowl with flour and sugar then use a fork to combine. Do not over mix. Add blueberries and use a spatula or spoon to gently fold the blueberries into the muffin batter.
Bake blueberry muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer muffins to a cooling rack and cool.
AND TADAAAHHH THE END PRODUCT THAT WAS INSTAGRAM-ED
I love the fact that I don’t need to use the mixer for these muffins omg how easy can it get rly. The only troublesome thing was measuring out the ingredients. But. One. Bowl. So measuring out the ingredients is rly like ok I can deal w this.
I only shared a muffin w my sis at the time of writing, but I really liked what I ate so I rly think I might just make another batch tomorrow because I still have blueberries in the fridge hehe. Overkill? NAAHHHHH.
Over the weekend, my mum mentioned casually that we had a lot of lemons in the refrigerator for some reason. So obviously the bell in my head went ‘ding ding ding’ and I decided to bake something lemony. Partly because I like lemons, my parents like lemons, my sister likes lemons, and I was kinda bored of baking the same things over and over again. Plus I’ve been kinda inspired seeing friends posting their culinary adventures online so I decided to venture slightly out of my comfort zone of chocolate chip cookies.
Seriously tho, my family cannot live w/o chocolate chips I suspect. Like I tried baking lemon cupcakes and vanilla cupcakes but they were all like ‘Why are there no chocolate chips inside this?!’ So I relented and added chocolate chips to it. Anyway, that’s not the point.
The point is I decided to make Glazed Lemon Cookies because I stumbled onto a few recipes recently and they looked easy to make. That’s kinda like my criteria – the ingredients should be easy to obtain and it should be rather easy to make. Preferable one-bowl-only kinda easy HAHA. Because yes I am that lazy.
Sharing the recipe here because even tho those who read my blog don’t bake, it was really quite the yummy recipe and I’m worried I’d lose it so it’s best that it’s archived on my blog for future reference.
1 1/2 – 2 tablespoons fresh lemon juice (changed from the original recipe so that I could drizzle the glaze on rather than dip the cookies in)
Preheat the oven to 350 degrees F.
Combine flour, baking powder, and salt in a small bowl. Whisk and set aside.
In a small bowl, add granulated sugar and lemon zest. Rub the sugar and lemon zest together with your fingers, until fragrant.
Beat butter and sugar/lemon mixture together until light and fluffy. Beat in egg and vanilla extract. Mix until smooth.
Slowly beat in flour mixture on low speed until blended. Drop dough by tablespoon onto prepared baking sheets, spacing 2 inches apart. Gently flatten dough with the palm of your hand.
Bake for 12-14 minutes or until cookies are just set and slightly golden brown. Cool cookies on baking sheet for 2 minutes and transfer to cooking racks. Cool completely.
In a medium bowl, whisk together powdered sugar and lemon juice. Pour the mixture into a resealable bag and cut the corner. Drizzle the mixture onto the cooled cookies and let the glaze set.
Super easy recipe I LOVE IT. And the cookies came out really prettily too:
I found that the glaze went really well with the cookies – in fact, the cookies didn’t really have a lemony taste to it when eaten just plain. Definitely required the glaze for the extra zing. Plus the glaze was yummy – sweet and tart (how is that possible). I really love lemon desserts (as long as they’re not too sour heh) and these cookies fit the bill quite well. TBH I’m not exactly certain if it’s just the glaze I love… But they do go well with each other 😀 PJ and my family all enjoyed it so yay. The best thing about baking is that it’s shared w the people I love 😀