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at too ingredients 2 cups self raising flour 1 2 cup castor sugar 1 2 tsp salt 1 cup chunky peanut butter 2 eggs 1 cup buttermilk 2 tbsp butter topping chocolate icing optional 100g butter 2 cups icing sugar 3 tbsp cocoa powder 4 tbsp milk i couldn t help myself to whip up a quick frosting to compliment the pungent peanut buttery taste of the muffins once they came out of the oven the first thing that came to mind was a rich and creamy chocolate frosting imagine the taste of both rich chocolate and peanut butter mingling and oozing inside your mouth method 1 preheat oven to 350 degrees f 175 190 degrees c and place the oven rack in the middle of the oven butter a 12 1 2 cup muffin pan or line with paper muffin liners 2 sift together the flour sugar and salt in a large bowl in another bowl cut in peanut butter and butter until mixture resembles coarse meal add beaten eggs and beat with a wooden spoon until smooth add buttermilk a little at a time stiring after each addition 3 pour peanut butter mixture over dry ingredients and fold in with a rubber spatula just until dry ingredients are moistened 4 spoon the batter into prepared muffin pans bake in preheated oven for 20 25 minutes or until a skewer inserted into the centres comes out clean remove from oven and turn onto a wire rack to cool 5 to make icing place butter in large bowl and use an electric mixer to beat until creamy sift over the combined icing sugar and cocoa powder and beat until well combined add the milk and beat until fluffy yield 15 muffins however to my dismay i could not find my piping bag in the 13th hour hence i had to use a loose plastic bag clean one definitely to spread the frosting the effect was not really that appealing as the plastic bag was not tight enough thus the frosting ended up looking like sagged cream wish it was firm and nice as other peoples cupcakes anyhow the taste was really superb the peanut butter and the chocolate simply delicious yum yum posted by the archicook at 12 45 am 17 comments labels muffin mania monday 27 april 2009 a snack for a celebration its been ages since i last posted a new dish thanks to my beloved architecture course i did however manage to squeeze some time out of my busy schedule to make a little snack for yee herng in celebrating her birthday partly as i was still under my vegan curfew i opted to make something vegetarian not totally vegan but suitable for those who only choose not to take meat ingredients 1 dozen eggs 3 pc khaffir lime leafs finely chopped 10g black woody fungus rinsed and finely chopped 10g roasted peanuts coarsely crushed or chopped 2 tbsp vegetable oil salt sugar and pepper to taste 4 tbsp lime juice sauce 2 tbsp curry powder 1 tbsp turmeric powder 1 tbsp hot paprika chili powder pinch of lemon grass lime juice to add body method 1 boil the eggs in hot water for about 5 8 minutes or until they are thoroughly cooked leave to cool and peel off egg shells 2 while waiting for the eggs to cook heat oil in a small pot or pan saute the woody fungus add salt and sugar to brown remove from heat 3 halve the de shelled eggs remove the yolks and place in the woody fungus pot earlier mash the yolks add salt and pepper to taste followed by lime juice khaffir lime leafs and roasted peanut at the end mash and mix everything well 4 shape the mixture into a small ball size and fit back into the cooked egg whites like they ve never been touched 5 to make the sauce roast the curry powder turmeric powder hot paprika powder and lemon grass in a dry sauce pan add oil to the mixture saute for 2 minutes add extra lime juice to give dilute everything and add body done spoon over the stuffed eggs tags egg khaffir lime leaf curry turmeric paprika posted by the archicook at 9 58 am 2 comments labels greens n vege friday 20 march 2009 cathy wrote me and idiom with my chinese name 夜明けに森がぴかぴか輝いている a forest shines to a bright shine at the daybreak posted by the archicook at 9 34 pm 1 comment labels amateur quotes friday 23 january 2009 neo mango sticky rice pudding this was something i made just a day before i left sydney in showing my gratitude to all those who have made me snacks and biscuits towards the end of my stay at sydney ever since i have just turned extremely lazy and hence the extremely late post of this attempt anyway this time i attempted to give a new definition to the renown thai mango sticky rice dessert also known in thai as khao niaow ma muang the new ideas i injected into my attempt includes making the traditionally glutinous rice base into cute little rice balls some home made crushed peanut paste as the filling and topped with a couple pieces of mango courtesy of connie and cathy as a token for helping them carry their tables some time earlier luckily the mangoes remained as nice in fact i think sitting a couple of weeks in the fridge actually made them really ripe and tastier than they were before as for the recipe the fundamental ingredients are basically similar to any mango sticky rice pudding recipes that you will find on the internet it is really much more about repacking it with some inserts of new elements the recipe is foolproof and hence i don t see why anyone won t like this dessert its easy to make and tastes really good ingredients 250 gms glutinous sticky rice 2 mangoes skinned and cut into about 2cm cubes chilled 100 ml water 1000 ml coconut milk 150 gms packed brown sugar 1 teaspoon salt zest of 1 lime crushed peanut paste self made method 1 soak the glutinous rice in some water overnight this will make the sticky rice easier to cook 2 cook the rice with a rice cooker as you would cook any rice shift cooked glutinous rice into a big pot pour in 500ml of coconut milk mix well and cover with lid and leave to rest for 30 minutes or more 3 mould the cooked glutinous rice into 5cm diameter rice balls with your hands 4 poke a hole into the rice balls and fill up with crushed peanut paste 5 into a sauce pan put the water sugar bring to the boil the sugar and salt should dissolve completely add in the coconut milk and salt bring to almost boil turn to low heat and cook it for another 5 minutes or until the the coconut milk starts to thicken up add rice flour or corn starch water for an even thicker consistency allow to cool before use 6 top the glutinous rice balls with a couple of mango cubes 7 drizzle the cooked sweet coconut milk mixture generously on the glutinous rice balls add some lime zest for garnishing and a bit of tangy punch done i personally liked the addition of the crushed peanut paste as it added another layer of taste to the dessert it might not be everyone s cup of tea though hope you like it anyway enjoy tags mango sticky rice glutinous rice pudding crushed peanut paste coconut milk thai dessert posted by the archicook at 2 35 pm 7 comments labels heart sweeteners wednesday 10 december 2008 banana n mango muffin this recipe marks the last baking for the first wave of my muffin mania series as much as i enjoyed baking the muffins i also enjoyed eating them and sharing with friends in addition to the fun learning process of the this first wave i am quite sure that i am going to go for a few more waves on muffins before i really call it a quit there is simply too many things i can do with muffins and i have not even started with chocolate muffins at all so stay tuned for this last round of baking i thought it would be a good idea to finish up what ever ingredients i had left with the over riped banana left the most and a mango that i bought a couple of days back sitting around with no specific purpose yet hence i decided to throw this two fruits together for this recipe getting on with the recipe the fundamentals of muffin are pretty much the same 2 eggs 1 cup buttermilk 1 1 2 cups of packed brown sugar 3 bananas mashed 3 cups of self raising flour 60ml of melted butter 1 tsp of salt 1 2 a large mango mashed 1 tsp cinnamon powder 1 tsp baking powder topping optional lots of golden syrup 1 2 a large mango sliced 1 banana thinly sliced yields 18 method 1 preheat oven to 350 degrees f 175 190 degrees c and place the oven rack in the middle of the oven butter a 12 1 2 cup muffin pan or line with paper muffin liners 2 combine the mashed banana and buttermilk in a small bowl stir in the melted butter and cinnamon powder set aside for 10 minutes 3 in another bowl combine mashed mango baking powder and lightly beaten eggs set aside 4 combine the flour salt and sugar in a large bowl add the wet ingredients into the dry ingredients and stir with a metal spoon until just combined do not over mix 5 spoon the batter into prepared muffin pans bake in preheated oven for 25 minutes or until a skewer inserted into the centres comes out clean remove from oven and turn onto a wire rack 6 to dress up the muffins simply squeeze some golden syrup on the top of the muffins and top with a slice of mango and banana each place the muffins in fridge for a while to allow golden syrup to slightly thicken frozen up 7 serve immediately or when desired to get a variation of banana and mango tastes over the muffin try adding the banana mix first mix once and then add the mango mix and mix again this would make different parts lumps of the muffin have different mixture of ingredients and the two strong mango and banana tastes would not be overly mixed up as usual i like to finish up with close up shots of the muffins to show the texture of the muffins and allow you to imagine how would it taste like in your own mouth is your saliva dripping already p till next time enjoy tags banana mango muffin golden syrup posted by the archicook at 4 22 pm 1 comment labels heart sweeteners muffin mania sunday 7 december 2008 orange and poppy seed muffin speaking of muffins one almost immediately relates to orange and poppy seed muffin if not blueberry muffin hence i thought it would be good to include one of the hot picks in my culinary journal hence this post as for the blueberry it would have to wait until the next round of muffin baking frenzy laughs with this time s baking i went frenzy with the icing and decorating and really enjoyed the entire process if architecture was as simple as this life would be a lot easier and happier the sense of achievement that architects always propagate is simply a lot easier to achieve with culinary arts i will not try to shy away from saying that this post is more about dumping nice pictures to readers than to push for the recipe but indeed the recipe itself was really nice the texture and was spongy enough and it was not too sweet with the icing acting more of the overall sweetener rather than the sweetness coming from the muffin itself now that i mentioned how good is the recipe it seems somewhat wrong not to include it so here it is 1 cup of buttermilk 2 1 2 cup of self raising flour 1 cup of caster sugar 120ml butter melted 2 eggs 2 tsp finely shreded orange rind 100ml fresh orange juice 1 1 2 tbsp poppy seed 2 oranges icing 1 2 cup icing sugar 1 egg s white 1 tbsp orange juice yields 12 another closeup is your saliva dripping already another closeup i reckoned that the icing might not last long hence i made the icing to be meringue baked it for a while and it turned out quite well as well this way it could also last longer a good thing as we were not in a hurry to finish all of them immeditely method 1 preheat oven to 350 degrees f 175 190 degrees c and place the oven rack in the middle of the oven butter a 12 1 2 cup muffin pan or line with paper muffin liners 2 combine the poppy seeds and buttermilk in a small bowl set aside for 10 minutes 3 combine the flour and sugar in a large bowl add the poppy seed mixture along with butter egg orange rind and juice and stir with a metal spoon until just combined do not overmix if you have extra oranges throw in large chunks of orange cutlets or pieces that would give the muffins another dimension 4 spoon the batter among prepared muffin pans bake in preheated oven for 25 minutes or until a skewer inserted into the centres comes out clean remove from oven and turn onto a wire rack 5 for the icing beat the combined egg white and orange juice until fluffy add the sifted icing sugard bit by big while beating constantly use an electric mixer if necessary beat to form a firm and smooth white foam which does not fall apart when bowl is turned 6 top muffins with meringue add some finely sliced orange rind done serve as required it is fine if you do not want to bake the meringue otherwise just pop it in the oven at 200 degrees c for 5 minutes or until the meringue turns lightly brown remember not to overbake as the texture of the muffine will be affected as well closeup notice the lightly browned meringue the moment of truth eating time yum yum the eating continues one left and another big bite ok that s it there is no point showing you an empty plate right enjoy tags orange poppy seed muffin fresh orange juice baking posted by the archicook at 11 12 pm no comments labels heart sweeteners muffin mania saturday 6 december 2008 cooky quotes moms are the best cooks in the world archicook chensen au tags mom cook posted by the archicook at 5 18 pm no comments labels amateur quotes older posts home subscribe to posts atom about me the archicook a chinese malaysian who transferred to australia to further studies currently studying architecture at unsw have heaps of interests and one of them happens to be food both cooking and eating them despite the fact that i am very busy with my course i still enjoy spending time preparing food in the kitchen it is somewhat therapeutic i guess though i enjoy cooking what my mom has passed down to me i also like to try new stuff with food hence this journal will be where i note down what i did and tried before hopefully everyone appreciates them view my complete profile shout box labels amateur quotes 8 freshies from the sea 9 greens n vege 33 heart sweeteners 19 muffin mania 7 out and around 8 pasta 11 pork 19 poultry 19 rice 2 salad 23 soup 8 special moments 8 tofu 12 blog archive 2009 4 august 1 going peanuts april 1 march 1 january 1 2008 32 december 6 november 3 october 5 september 8 august 4 july 2 june 1 may 1 january 2 2007 118 december 8 november 13 october 7 september 14 august 14 july 17 june 18 may 19 april 8 foodaholics a self proclaimed foodaholic big boys oven cerise gourmand closet cooking compassionate vegans delicious soup recipes dinner diary durianberry exclusively food filberts and chocolate grab your fork icecream b4 dinner joy of baking little guy big kitchen lunch in a box mele cotte pearl of the orient pies and bass quick n easy treats rasa malaysia slim pickin s pork teczcape an escape to food the culinary chase the foodie fashionista the journal of a girl who loves to cook the waitakere redneck s kitchen the writings of a baking escapade thetasting palette tiffany eats through the good bad trash worthy yochana s cake delight yummy malaysia bloggie pals apeiron 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