I like cinnamon. I like cinnamon flavor in things I bake – cakes, cookies, drinks and even ice cream. One of my most favourite drinks when I’m sick or not in good mood is like this
1 cup hot milk
2 tsp honey
few slices of fresh ginger
1/2 tsp cinnamon powder
There you are. In a bad day, grab a cup and make it for yourself, then sink in your own world with a good book. For me it’s much better than going out and spending money for shopping. Well, this is from an introvert’s point of view 🙂
So, like I just said, I like cinnamon. I do like ice cream with cinnamon. However, it seems like I am the only one who likes it. No one in my family and friends and colleagues like my chocolate cinnamon ice cream. But I am sure that cinnamon goes very well with chocolate, just like cinnamon is best friend of banana. Here is the recipe
1,5 cups whole milk
2 cups heavy cream
200 gr dark chocolate, melted
1/4 cup corn syrup
1 tsp cinnamon
Mix them all and refrigerate for at least 4 hours before do as your ice cream machine’s instructions. Then you have your dark choc cinnamon ice cream. I’m sorry I don’t have any picture by now. However, may I suggest you one more thing that also goes well with this ice cream?
Bread sticks! Yeah!
3 1/4 cups all-purposed flour (~430 gr)
1 1/2 tsp instant dry yeast
1 1/2 cup warm water
1 1/2 tsp salt
2 tbsp white sugar
3 tbsp olive oil or vegetable oil
2 tsp mixture of oregano, basil and paprika powder (optional, sorry I did put them in my bread sticks just because I love the smell of these leaves)
2 tbsp margarine for brushing after bake
Mix warm water + yeast + 1 tbsp sugar together, let stay for 10 mins.
Mix well flour, salt, 1 tbsp sugar, leaves and paprika powder together, then combine the flour mixture with the yeast mixture, and the olive oil too.
Knead for 7-10 mins until the dough is elastic and just a bit sticky.
Form a ball and put into a greased big bowl, cover with plastic wrap. Let stay for 1 hour or until double size.
Preheat the oven at 175 degree C.
Then you have 750 gr dough. Divide into 30 small balls (25 gr each) and roll into 9″ stick. Place them 1″ away from each other. Let rise for 30 mins.
Bake in 12-15 mins until golden. Brush the hot bread sticks with margarine.
Serve warm with chili sauce and mayonnaise, or with the chocolate cinnamon ice cream!
Store in airtight container. If you want, you can fry them. It doesn’t sound really healthy but just like doughnuts, it tastes awesome!
Here are minesI know it sounds weird. Bread sticks are slight salty and have “pizza” flavor – i mean the leaves. But trust me, it goes very well with the chocolate cinnamon ice cream. Just like hot french fries go well with McDonald soft ice cream cone…
You know there are lovely & cute things that always remind you about someone. But when “someone” left you, those things you love become things you used to love. Anyway if you never try this before, I highly recommend you to try it someday 🙂
We call it “chuoi cau” in Vietnamese. I found that it suits the best for baking Western cakes than any other kinds of Vietnamese banana. The final product turns out well, not as dark as using other types of banana, smells greater and looks better than other types.
100 gr nuts, roasted and chopped, walnut, almond, cashew… I like cashew the most! (optional)
230 gr ripe bananas, cut into 2 or 3 pieces
240 gr all-purposed flour, sifted
1 tsp baking powder
1 tsp cinnamon
1/4 tsp baking soda
1/4 tsp salt
130-150 gr granulated sugar, or brown sugar is better
200 gr ripe bananas, sliced (optional)
115 gr butter, melted and cool
2 large eggs, slightly beaten
1 tsp vanilla extract
1 tsp rhum/bourbon/brandy… (optional)
1 tsp lemon juice
Preheat the oven at 350 degree F.
In a small bowl, cover 200 gr sliced bananas with 30 gr sugar, lemon juice and wine. Set aside.
In a large bowl, beat 230 gr bananas until smooth, use medium speed.
Mix in eggs slowly
then melted butter and vanilla extract
In another large bowl, combine flour, cinnamon, 100-120 gr remaining sugar, baking powder, baking soda, salt, chopped cashew nuts. Use your whisk to mix them well.
Mix the wet and dry ingredients together well. But do not overmix or your cake will turn out rubbery.
Fold in the bananas which is covered by sugar, lemon juice and wine.
Pour the batter into 8″ loaf pan.
Bake in 60-65 minutes or the toothpick comes out clean.
Here is my babe!!
Remove the cake from the oven and let it cool completely on the rack before sliced.
Remember to let it cool before sliced! Alright, I actually never wait. I always eat the very first slice of my bread right after it’s done. Crispy outside and moist inside. Smell awesome!
The bread can be stored at room temperature up to 3 days, if possible! Mine – 2 days the longest.
Life is better with fresh baked cakes, or cookies!
I’m struggling in getting rid of few lbs for whole year. I suppose that the main reason is I am not craving enough to do that. I work out a lot but I easily forgive myself when I eat ice cream and any kind of high-fat product. And another reason is I am addicted to high-fat products like cheese and whole milk!
Hence I figured out one way to eat ice cream that is less guilty: eating (low-fat) yogurt ice cream!
You have same problem like me? Where to buy it? In your kitchen! 😛
Then firstly, you need to make yogurt. So you need a large pot and few mason jars and…
3 cups milk, no sugar or added sugar – it’s optional
100 gr plain yogurt, again no or added sugar is optional, completely in room temperature
30 gr corn syrup or just sugar, optional
Wash your jars and dry it in the oven under 110 degree F in 30 minutes.
Boil milk and sugar until lukewarm and sugar is fully dissolved.
In the mean time boil 2 liters of water in the pot, it’s just my estimation since it depends on how large your pot is.
Remove from stove.
Stir in yogurt until fully combined.
Pour into mason jars and put on the lids
Place the jars in the pot carefully, and let boiled water cover them and water level should be just 1 inch lower than jar’s height. Put on the lid of the pot. Let them stay over night or at least 6 hours.
After 6 hours, if yogurt is not firm yet, then repeat again, heat up water and let the jars sit in hot boiled water for 6 more hours.
Whole milk needs 6 hours. Skimmed milk needs up to 10 hours.
Whole milk makes very thick yogurt like using gelatin! Skimmed milk makes jelly-like yogurt. Both are delicious. But surely I prefer whole fat yogurt!
Let them chill in the fridge for 4 hours and do as instructions of your ice cream maker. I also add dried cranberries into my yogurt ice cream. It’s up to you to choose any kind of fruits or dried fruits, or nuts, chocolate chips, Oreo cookies, etc.
Last weekend I had 4 medium-size leftover loaves of bread and a lot of overripe bananas. After make some frozen banana ice cream (just banana covered by coconut milk, shredded coconut and chopped peanut – my most favourite childhood ice cream, Vietnamese style), I decided to make Vietnamese banana cake which is made from those 2 main ingredients.
Preparation time: 30 minutes
Baking time: 35 minutes
200 gr dried breads
600 ml coconut milk or half coconut milk and half whole milk
2 eggs, slightly beaten or 100 ml coconut milk instead – up to you
50 gr all purposed flour, optional – if you want it thicker
700 gr bananas, peeled and sliced
150-200 gr white sugar or brown sugar or half and half
1 tbsp Rhum wine
2 tsps lemon juice
1/2 tsp salt
1/2 tsp vanilla extract
Cut the breads into pieces, place in the oven at 210 degree F in 30 minutes or until they are completely dry (as below image)
Preheat the oven at 350 degree F.
In a medium bowl, mix together bread, coconut milk, whole milk, eggs, flour (if any), salt. Set aside. NOTE: It’s easier if you crush the breads into smaller pieces.
In a non stick loaf pan, mix together sliced bananas, sugar, Rhum wine, lemon juice until sugar covers bananas well.
Place bananas in the oven in 10 minutes. Sugar is almost dissolved then.
Remove the pan from the oven. Mix together the bread mixture and banana mixture. Add in vanilla extract and mix well.
Pour the batter into a 10-inch round/square pan.
Bake in 30-35 minutes or until the toothpick comes out clean.
Remove the pan from the oven and let the cake cool completely in the pan before slice it.
If you don’t use flour, the cake still has nice texture (as I did) and you don’t realize any bread crumb when you eat. It should be kept in the fridge up to a week (and it will get thicker then).
Enjoy dear! Don’t waste any leftover food in your kitchen!
This kind of cake is very quick to make (only long baking time in the oven), fluffy, soft, moist and it’s simply difficult to stop yourself from your inside voice “Alright, one more piece…”
So it’s time to grab few simple ingredients and make this fluffy cutie
6 eggs, at room temperature, separated egg whites and egg yolks
200 gr all purposed flour, sifted
25 gr cornstarch, sifted
150 gr powdered sugar
2 tsps baking powder
1/2 tsp salt
1/2 cup (120 ml) veggie oil (I used soybean oil)
3/4 cup (180 ml) whole milk
1 tsp vanilla extract
1/2 tsp cream of tartar
Notes for you: I found it is easier to separate the eggs when they are not new (like 1-2 days after bought from store) and/or when they are still cold. But if you separate them when they are cold, then let them chill until they are back to room temperature. And do note that the bowl and the whisk of your stand/hand mixer must be completely clean and dry.
Preheat the oven at 330 degree. Do not grease the pan.
In one bowl, mix well flour, cornstarch, baking powder, salt, 3/4 of the sugar
Then mix in the egg yolks, milk, oil and vanilla extract. Mix until incorporate.
In another bowl, beat the egg whites with maximum speed, mix in cream of tartar when it is foamy and has small bubbles. When it has soft peak, mix in the remaining sugar and continue beating it until stiff peak.
Divide the egg whites into 3 parts. Mix well 1/3 egg whites into the egg yolks mixture.
Gently fold the egg yolks mixture into the 2/3 egg whites. Do not over-mix the batter.
Pour the batter into the pan. Bake for 55-60 minutes or until the toothpick comes out clean. You may want to cover the top by aluminum foil after first 25-30 minutes.
Remove the pan from the oven and turn it upside down. Let it completely cool before remove the cake from the pan.
It’s a beautiful Caturday. I’m just too lazy to bake today. Just wanna enjoy the beauty of my little garden and feel so blessed 🙂
All is taken care by my awesome parents.
and enjoy my childhood snack.
This is one of my most favorite snacks ever and ever! One day if you have a lot of baby ambarella or baby mango that they are super sour and you don’t know what you should do with them, well, maybe you want to consider to do this kind of summer snack.
1 kg baby ambarella or baby mango, peeled and halved if needed
200 gr salt
200 gr sugar
Few red peppers (optional)
Wash baby fruits over lots of water and 2 gr kali alum
In a huge jar, place baby fruits inside with water and salt for an hour
Wash the fruits again and again 3-4 times
In a huge jar, place all fruits inside again with sugar and few sliced red peppers (if you like spicy) for at least 4 hours
They should be kept in the fridge up to a week. My mouth is watering now…
Since I am pretty interested in eating and living in a healthier style and both I have fallen in love with baking for a long time, I try to find the way to balance both side…
This recipe was adapted from here, since I don’t have the ingredients as original recipe and I was just in the mood of I-want-a-bread-and-I-want-it-now, then here is what I did last night:
2 cups black sesame + brown rice powder (I bought them which contains 1/3 black sesame and 2/3 brown rice. If you have sprouted brown rice powder or brown rice powder, then use 1,5 cups instead)
3/8 cups tapioca powder (I was so lazy to go out to buy arrowroot powder last night, if you have arrowroot powder, I think it would be better to use it)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup plain yogurt no sugar (I used my homemade yogurt instead of kefir in the original recipe)
2 small eggs or 1 1/2 large eggs
1 tbsp maple syrup or 2 tsp diet sugar (I used Equal) (optional)
Preheat the oven in 350 degrees.
Mix well all dry ingredients in one bowl.
Mix well all wet ingredients in another bowl.
I used a whisk to mix 2 mixtures together until incorporated. Pour the batter into the loaf pans. I used to 2 small non-stick loaf pans 2,5*5 inches.
Bake in 40 minutes (or longer if you use bigger pan) until toothpick comes out dry. You may want to use aluminum foil to cover the top to avoid it burnt.
After baked, let it cool completely on the rack before sliced. (I think it’s better to serve warm)
Actually I sliced my bread when it was pretty hot and its smell was too good to resist at 10pm… So I waited few minutes then tried with honey, then maple syrup, then peanut butter. And I vote on honey! This morning I tried it with warm milk and a hugeee spoon of homemade reduced-sugar pineapple jam (can’t help!).
I definitely will try this again and again, and will try all brown rice powder and arrowroot powder next time. This bread keeps me stay full longer and I don’t feel like I want to snack.