Legendary Blueberry Biscuits recipe on Food52.com. Cooking is more fun with friends.
Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community. Pandan Coconut Sandwich Cookies. Hiya!
Hope everyone had a great weekend, here in Australia we had a long weekend which is why this post is coming a little late. As expected, the last week has been completely nuts with the wedding and then a week spent with my relatives visiting from overseas. I am exhausted, but in a good way. The wedding was amazing, A & I had such a perfect day and night and we were so happy to celebrate with all our closest family and friends. Even with all fingers and toes crossed and my Mum doing an anti-rain dance, it poured the entire day and my dress got a little muddy but we didn't let it affect the day at all.
These are some of the flowers that we brought back from the wedding, our house was full of lovely smelling flowers all week. The cookies are REALLY good, in fact they tasted so good on their own that we polished off half a batch before I made the filling. My one big tip when making these biscuits; make sure you leave the dough to rest for a long time. Pandan Coconut Sandwich Cookies. Chocolate and Pistachio Cake. Guys, it’s official.
I am a homeowner. It’s scary and exciting, but mostly scary. Because truth be told, the house right now is far from perfect. The reality of homeownership is sinking in as I discover hidden corners of mold in the house, broken door knobs, and large gaping holes left over from the previous owner’s various wall hangings. Not to mention the fact that both the dining and living rooms are incredibly dark — it’s where light goes to die, and where I go to sit when I’m feeling stressed out by all the work I have to do.
Realistically, I’ve always been more of a realist (ha, see what I did there?). Spiced Apple Cake. I sometimes wish that my future self could just pop into my present world just to… you know… say hi, and let me know that everything in the future is going along just swimmingly.
Bake for Happy Kids: Japanese Honey Castella Cake. "Ah-ah-ah-choo!
" Pardon me. I think I have caught the latest "Castella-cake flu bugs" too :p I can't stop admiring how Biren from Roti and Rice and Ann from Anncoo Journal bake their Castella cakes. Biren is always clever and detailed with her baking and I enjoy reading all her detailed explanations of the origins and procedures of her baked goods. Hot cross custard tart. Skippy Peanut Butter Cookies. I love peanut butter.
Like really, really love. When we were little, there was only one brand available, Skippy. Now there are many varieties sold but my favorite is still Skippy. Naturally, cookies made with Skippy peanut butter are hugely popular too. Even those not made with Skippy are still called Skippy peanut butter cookies. Unlike for toasts, cookies made from Skippy are best when the smooth and creamy peanut butter is used. Prepare the ingredients : flour, oil, peanut butter, confectioner’s sugar and salt.
Combine everything in a mixing bowl. Beat them using paddle attachment for a couple of minutes. Shape them into small tiny little balls, roughly about 1/2 – 1 teaspoon of dough. Make round indentation in the middle of the cookie using round chopsticks. Pretty little thing, aren’t they? Pineapple Tarts. January 29, 2011 Pineapple Tarts What is Chinese New Year without pineapple tart?
Portuguese Egg Tarts Recipe. Big crumb coffee cake. It took me almost eight months to make this recipe.
It took less than two seconds to regret waiting that long. Let this serve as a warning–it doesn’t have to happen to you. This is the Big Crumb Coffee Cake of my dreams, and oh, I have dreamed about this for a very long time–like, 15 years, I’m afraid to say. It dates back to the bakery where I worked in high school that used to fill a sheet tray with gorgeous, cinnamon and brown-sugar clustered buttery crumbs, spread a thin layer of cake doughnut batter over it and, once baked, flip it out onto a tray where it was showered with an avalanche of powdered sugar. The proportions were perfect every time: one-third cake to two-thirds of the kind of rubble that were impossible to walk by without pulling off a piece of crater-leaving telltale sign.
I haven’t found an acceptable substitution since, and please do not even waste my time with these so-called excuses for crumb coffee cakes from the Seinfeld-hoarding Drakes to Entenmann’s. French Apple Cake. Custard, cake and apples all come together into one spectacular dessert in this French Apple Cake.
The recipe was featured in a recent issue of Cook’s Illustrated (Sept/Oct 2012). Often, the test kitchen remakes recipes that I am already familiar with, looking for a better way to approach them. This time, I hadn’t heard of this particular kind of cake before, but it sounded too good to resist and I gave it a try as soon as I had a chance. The cake is rich, eggy and custardy, with 1 1/2 pounds of thinly sliced apples packed into it. On top of that custardy layer is a thin layer of tender, fluffy cake. The apples for this cake are cut into very small pieces that are cooked in the microwave prior to being incorporated into the cake batter.
After my own testing, baking the cake several times, I found that I had a few changes over the test kitchen’s version of the recipe. Preheat oven to 350F. Baking for Hospice: Matcha Green Tea Shortbread. This was my second lot of baking for the All About Dads round for Baking for Hospice.
My dad absolutely LOVED shortbread. I could never understand why. I mean, I like shortbread: you can't really beat it for its buttery crumbly goodness but it was never my first choice out of those Assorted Biscuits tins we used to always get for Christmas from relos. I'm all about the glamour cookies - the chocolate coated ones, the choc chippies, the ones with the creamy filling, the malt ones.