Mini Rice Cooker Marble Cake - by Candi Yuuka

Mini Rice Cooker Marble Cake

200gm self raising flour
160gm Salted butter
100gm sugar
4 eggs
4 tsp cocoa powder
2 tsp vanilla essence
4 tsp water

1.) Cream butter, sugar n vanilla essence till pale n fluffy.
2.) Add in eggs one at a time.
3.) Add in sifted flour. Scrape sides now n mix well.
4.) Add in water n fold/mix well with spatula.
5.) Divide dough into 2 portions. Add cocoa powder to 1 portion.
6.) Brush rice cooker with some butter/margarine.
7.) Alternate the 2 batter into the rice cooker till finished.
8.) Cook for approx 1 hr 30 mins or when stick test comes out clean.

NOTE: I use a 0.6L/3.5 cup rice cooker. If your cooker
is more mini-sized than mine....then half d recipe.

Mushipan / Japanese Steam Bun - by Wong Lee Teng

Ingredient

A
150 gm cake flour
50 gm sugar
2 tsp baking powder

B
2 large egg
110 ml yogurt
1 Tbsp olive oil
1/2 tsp vanila essence (optional)

Method
1. Whisk ingredient A together
2. Mix ingredient B together
3. Pour in ingredient B to A. Mix well. Do not overbeat
4. Pour mixture to mini cup/bowl
5. Put in steamer with boiling water steam for 15 minute under medium heat (time might be different for different size of cup/bowl & size of steamer)
5. Test with skewer. If skewer come out clean then is cooked.

Optional:
May add in grated cheddar cheese, corn, dice sausage or stir fried mince meat for better taste.

Pandan Chiffon Cake - by Kim Heahsk

Pandan Chiffon Cake

(A)
Egg Yolk - 5
Vege oil - 50g
Coconut milk - 50g
Pandan paste - 1/2 tsp
(B)
Egg white - 5
Fine Sugar - 120g
Cream of tartar - 1/4 tsp
(C)
Cake Flour -100g

1) Whisk (B) until stiff peak.
2) Beat yolk + milk until de clolor turn bright then add in oil,coconut milk & paste continue mix well (A) .
3) Mix well (A) +(B) add in (C) using cut and old method .
4) Put it into the 170°C preheat oven bake 15minutes then take out cut line then put it again to continue for 35minutes with 150°C.
Enjoy your Table Lamp Chiffon Cake

刈包 - by Alan Goh

 刈包 Gua Bao ... Taiwanese "hamburgers" on the go! First post for AFF Taiwan.

Photo Credit to Alan Goh

recipe link:http://travelling-foodies.com/2014/08/04/gua-bao/

3 Eggs easy Chiffon cake - sharing by Bc

3 eggs Chiffon cake
Recipe
3 egg yolk
Sugar 30g
Water 45g
Salad oil 45g
Flour 75g
dash vanilla essence
The three minute egg white
40g sugar
temperature 170'c @25min

超簡単なシフォンケーキの作り方　How to make super delicious chiffon cake

secret recipe club: double chocolate zucchini muffins with chocolate butter

this year's garden is puny compared to years' past. a couple tomato plants, started from seed by my grandfather, a couple cucumber plants that aren't doing so well, and a big pot of basil. that's it. no peas, no green beans, no corn, no zucchinis. while i was digging through our deep freezer i noticed one last bag of shredded zucchini leftover from last year's bumper crop and quickly decided i'd try to healthify (is that a word?!) my next baked good with zucchini. once these were warm out of the oven, the only thing they need - besides a cup of hot coffee - is a slather of butter. and if we're going to have butter, why not make it chocolate flavored?!

for this month's secret recipe club selection, i chose jessie weaver's double chocolate zucchini spice muffins. these are very easy, a great way to use up both frozen or fresh zucchini - in case you're lucky enough to be overrun with them right now - and the cinnamon and nutmeg add a great flavor kick. they also freeze beautifully.

for more information on the secret recipe club, including the list of participating bloggers, featured recipes from members, and instructions on how to join, visit the secret recipe club website!
 

check out my previous secret recipe club posts: butterscotch M&M oatmeal cookies, 30 minute baked tortellini, snickerdoodle bars & slow cooker chicken fajitas, meyer lemon iced raspberry yogurt cake & slow cooker chicken cacciatore, almond strawberry jam thumbprints, almond butter cookies, enfrijoladas, chocolate snack cake, bacon topped maple french toast cupcakes, cherry sorbet, slow cooker beans & mushrooms, mojito chicken tacos, maple glazed whole wheat spiced apple pizza, pig out cookies, pasta with blistered tomatoes & arugula and iced grapefruit cookies, mushroom barley soup, scalloped ham and potato bake & andes mint cake, chicken souvlaki with tzatziki, asian pork chops, lemon lime meltaways, blueberry peach crisp, minted lemon ice, white chocolate macadamia nut blondies, raspberry cream filled eclairs, jam swirled cheesecake, whole wheat grapefruit cake, chewy no bake granola bars & carrot cinnamon waffles, cannoli, gingerbread muffins, double chocolate peanut butter chip oatmeal cookies, butterscotch peach cake, whole wheat honey pancakes, minted pineapple lime agua fresca, breakfast tacos, simple almond sandwich cookies, & roasted banana rum cake.

double chocolate zucchini muffins with chocolate butter

adapted from jessie weaver

15 minutes + baking time, makes 12 regular sized muffins or 24 mini muffins

for the muffins:

1 3/4 cups flour

2/3 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

2 teaspoons cocoa powder

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

about 1 cup shredded zucchini

1/2 cup milk

1/4 cup vegetable oil

1 egg

1 teaspoon vanilla extract

1/2 cup mini chocolate chips

for the chocolate butter:

4 tablespoons unsalted butter, room temperature

1-2 tablespoons powdered sugar

1 tablespoon cocoa powder

pinch salt

1. preheat your oven to 400F. line muffin cups with paper liners or grease generously and set aside.
2. in a large bowl whisk the dry ingredients (flour, sugar, baking powder, baking soda, cocoa, cinnamon, nutmeg, and salt) until well blended.
3. in a medium bowl, whisk the zucchini, milk, oil, egg, and vanilla until well blended.
4. add the wet ingredients to the flour mixture and mix just until combined. stir in the chocolate chips.
5. fill the muffin cups about 2/3 full. bake regular sized muffins for about 20 minutes and mini muffins for about 12 minutes or until a toothpick comes out clean. cool in the pan for a couple minutes before removing and cooling on a wire rack.
6. to make the butter, mix the butter, cocoa, and 1 tablespoon powdered sugar until well blended. taste and add more sugar and/or a pinch of salt to your liking. serve with the muffins and store in the refrigerator.

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Secret Recipe Club: Green Beans Amandine

My blog assignment for this month's Secret Recipe Club was The Tasty Gardener!  This blog is absolutely stuffed with really good looking recipes, and it was hard to choose one.  I ended up going with Green Beans Amandine.  It's a recipe I've wanted to try for years and years, so this was a great opportunity!  The recipe turned out wonderfully.  It's very simple, with just 5 ingredients (plus salt and pepper), but all the flavors really come together and are so good.  The almonds get fried in the butter and olive oil, and I think that's what really makes the flavor incredible.  My husband and I ate the whole pound of green beans in one sitting, they're that good.  Most definitely a repeat recipe.  Thanks, Heather!

I tweaked a couple of little things.  First, I used black pepper instead of white because I absolutely cannot stand white pepper.  I also changed the directions so you cook the almonds a little before adding the garlic, because I found the garlic cooked a lot faster than the almonds.

Update:  I've since made these again with frozen french cut green beans.  They were good, but not as good as with fresh beans.  They also didn't reheat is nicely as some veggies.  Not bad, but I think I'll stick to making this with fresh beans and when we plan to eat the entire batch in one sitting.

Green Beans Amandine

1 lb green beans, rinsed and ends trimmed
1 Tbsp olive oil
1 Tbsp butter
1/4 C sliced almonds
2 cloves minced garlic
salt and pepper to taste

Bring a large pot of water to a boil and cook beans until crisp-tender, about 5-7 minutes (length of time depends on how soft you want them).  Drain beans and keep the lid on the pot so they stay hot while you cook the almonds and garlic.

In a large skillet, melt olive oil and butter over medium heat.  Add almonds and cook just until they begin to barely change color, then add the garlic.  The almonds and garlic cook quickly, so don't walk away!  When the almonds and garlic are golden, add green beans to skillet and toss to coat.  Remove from heat and add salt and pepper to taste.   Place the beans in a serving bowl so the almonds and garlic don't burn on the bottom of the still hot skillet.

Yield: About 4 servings

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