Chocolate Nutella Whoopie Pies with crushed candycanes

YOU WILL NEED
1 2/3 c flour
2/3 c unsweetened cocoa powder
1 1/2 tsp baking soda
1/2 tsp salt
4 tsp unsalted butter, room temperature
4 tsp vegetable shortening
1 c packed dark brown sugar
1 egg
1 tspvanilla
1 c milk

1. In a bowl, sift together, flour, cocoa, baking soda, and salt.
2. In another bowl, beat butter, shortening and sugar with a mixer on low until just combined. 3.Increase speed to medium and beat for about 3 minutes.

4.Add egg and vanilla and beat for two more minutes.
5.Add half of the flour mixture and half of the milk and beat on low until incorporated.

6.Repeat with remaining flour and milk and beat until combined.

Using a tablespoon, drop batter on baking sheet two inches apart.Bake for about 10 minutes each or until pies spring back when pressed gently.

Remove from oven and cool for about five minutes before transferring them to a rack.


Spread Nutella on flat side on one cooled cake. Top it with a second cake and press gently.

Crush the candy canes and roll the side of the pie on them


Optional: To make them cuter, use piping bag filled compound chocolate to decorate the top of the pies.

Sheperd's Pie, My style :)

beef, onion, carrot, green pea, chopped garlic, olive oil, bay leaves, sugar, ketchup, origano leaves, black pepper, liquor

saute onion with olive oil and add in garlic

add in carrot and beef and bay leaves

fair amount of liquor

2tbsp of ketchup

green pea.

then season it with other seasoning and sugar

pour it in baking dish

top the dish with mashed potatoes

bake the pie at 200c upper heat

Lemon Square

HAPPY 21st BIRTHDAY BROTHER!

A year has gone by so fast! It's his bd again; well he's always a big fan of lemon last year i did lemon curds crepe cake...

http://http://cookiejarandcrackerbar.blogspot.com/2010/10/lemon-crepe-cake-for-poos-20th-bd.html

So I flipped through my cook book to find sth lemon and Martha Stewart's lemon square strikes me.
Ingredients
Crust
1 3/4 cups all-purpose flour
12 tablespoons (1 1/2 sticks) unsalted butter, frozen
3/4 cup icing sugar, plus more for dusting
3/4 teaspoon salt
Filling
4 large eggs, lightly beaten
1/4 cup whole milk
3 tablespoons all-purpose flour
1 1/3 cups sugar
3/4 cup freshly squeezed lemon juice (about 4 lemons)
1/4 teaspoon salt

In a large bowl, whisk together flour, icing sugar, and salt.

grate butter on a cheese grater with large holes

Add butter; stir with a wooden spoon until combined and mixture looks crumbly

Transfer mixture to baking dish; press evenly onto bottom with your hands. Chill crust in freezer 15 minutes

Bake until slightly golden, 16 to 18 minutes.

Meanwhile, make filling: whisk together eggs, sugar, flour, and salt until smooth.



Stir in lemon juice and milk

pour filling mixture over hot crust. Reduce oven temperature to 160c and bake until filling is set and edges are slightly golden brown, about 18 minutes.

Grip paper; lift out dessert, and set on cutting board. With a sieve, dust with confectioners' sugar. Cut into squares.

Egg Tart

Egg Tart! One of the most delicious Portugee pastries that most people often misunderstand it as Chinese pastry since it is served in almost every Chinese resturants.

Ingredients:

readymade puff pastry (avalible at supermarket like Carrefour)

water 1+1/4c

sugar 1/2c

3 eggs

evaporated milk 110g

vanilla 1t

roll the puff pastry and mold it on a muffin pan about half a cm thick

CUSTARD

1.in a sauce pan: make a syrup by dissolve water and sugar over the heat.

remove it from the heat and wait until it is warm

when the syrup is nice and warm, add in the rest of the ingredients

stir it well with a handmixer

then sift the custard through a sieve to remove thick yolk out

carefully pour it in

bake it for 20-25min at 220c or until it's brownish-yellow

use the spatula to remove it from the mold

Packed and already to give out:)