Thai Smoothy with Toast

Let's try.
It's so easy and cool for summer time!

Thai Tea Ice Cream

It's a bit hot now in Thailand, so it's time for Ice-Creammmmmm......

I love a ice-cream so much (●ゝω・)～☆

I just found the easy recipe and looked yummy of Thai Tea Ice-cream 

in nat's adventures in baking blog.

I'm quite sure I can make it cause the machine is not needed!!!

"Thai Tea" Two-Ingredient Ice Cream (Machine *Not* Needed)

ingredients

3 Cups of Heavy Whipping Cream (set aside 1 cup)

1/2 Cup Thai Tea Leaves (found at Asian food stores near you)

1 Can (14 oz) Sweetened Condensed Milk

Explore all detail and easy step by step how to make it --> here

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Some of you might tasted various Thai Tea beverage before.

Have you ever tasted my favorite Thai Tea yet?

credit photo: canadian living

This's my favorite brand. It's called 'Cha-Tra-Mue'.

'Cha' means tea, 'Tra' means brand and 'Mue' means hand.

Its trademark is thumbsup, as shown on the package.

Let's taste Cha-Tra-Mue, you'd like it the same as me. 

You can contact me for more detail about Thai tea.

Have a nice day!!

Cupcake Craving 9-1-1: How to Make 12 Mini Vanilla Cupcakes in 12 Minutes!

QUICK CUPCAKES

For the cupcakes:
1 egg
1/4 cup sugar
1/4 cup butter
1 teaspoon vanilla
1/2 cup flour
1/2 teaspoon of baking powder
pinch of salt
3 tablespoons milk

For the frosting:
1/4 cup butter, softened
2 cups powdered sugar
1 teaspoon milk
1 drop blue food coloring
1 drop green food coloring

Preheat oven to 350 degrees. Line a mini muffin tin with 12 mini cupcake liners.

In a large bowl, whisk together egg, sugar, butter, and vanilla. Add flour and add egg white and sugar and whisk until combined. Add in vanilla and melted butter and stir until mixed. Add flour, baking powder and salt and stir until smooth. Whisk in milk until the batter is smooth. Spoon into prepared cupcake tin. Bake at 350 for 6-8 minutes, or just until the cupcakes spring back when touched lightly with your finger.

While the cupcakes are baking, make the frosting. Mix together all ingredients in a stand mixer fitted with the whisk attachment until smooth and fluffy.

When cupcakes are done, immediately turn the cupcakes out of the tin, and place them on a plate in the freezer until cooled, about 3-4 minutes. Frost cooled cupcakes, eat, save yourself.

Strawberry Lemonade

(source)

Strawberry Lemonade
makes approx. 500 ml (2 cups)

400 ml water
50-75 ml (70-90 g) granulated sugar (depending on how sour the lemon is, start with less sugar and add more if needed)
Zest from 1 lemon
150 g fresh strawberries
100 ml lemon juice (about 2 lemons)
Ice

Let water, sugar and lemon zest come to a boil in a saucepan. Stir until sugar has melted.
Let cool.
Strain the mixture into a bowl.
Hull straberries and place them in a blender/food processor. Add lemon juice and mix until smooth. Strain strawberry mixture and pour into bowl with syrup. Pour into glasses with lots and lots of ice, and decorate with a lemon slice or strawberry slices.

Bonne Maman Idea and Giveaway!

Even though there is no Bonne Maman store in Thailand, 

I can find Bonne Maman jam in few supermarket in Bangkok. 

The first time I bought Bonne Maman jam because I like the little gingham lids.

After I taste the jam, I like it. Bonne Maman jam is so delicious.

I enjoy eating Bonne Maman jam and get re-useable cute jars after I'm done with the jam.

This is so cool!!

Outside Thailand Bonne Maman is very well known.

There're variety of Bonne Maman products, anyway just the jam has been sold in Thailand.

Try google "Bonne Maman", you'll see so many people blog about Bonne Maman products, 

from how they enjoy eating them to how they re-use the cute Bonne Maman jars.

French baguette with Bonne Maman Preserves

Bonne Maman Breakfast Cake

Soba Noodles with Sweet & Spicy Golden Plum Mirabella Preserves

 great ways to use empty Bonne Maman jelly jars
pictures from Country Living Magazine, December 2008

salt and pepper in little Bonne Maman jars

Beautiful roses Bonne Maman jars.

Light dessert coconut-raspberry crumble


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Have you ever visited Bonne Maman web site?
I like the recipe part so much.

Especially...these two sections,

Brunch cookbook

and.....

Picnic and outdoor cookbook.

Moreover, There's a Holiday Sweetness Giveaway there.

Win a special holiday gift set of preserves!

They're giving away their holiday 3-pack to 3 winners per week, all month long!
Perfect for the holidays, the package features a delightful range of their authentic fruit flavors.
Cute and festive, it's sure to make your holiday season even sweeter!

Enter each week and be sure to make your holiday season are extra scrumptious!
One entry per household per week.

Sweepstakes ends on December31, 2013.

Easy Christmas Pudding CAKEPOPS

These Cakepops look so yummy!

Let's make them for your friends and family this Christmas.

Sweet Potato Balls

(source)

 

Let's try this reciepe, it looks so delicious!!

 

I've heard for a while about the heath benefits of sweet potato.

so I explore a bit more and find that I should eat sweet potato oftenly.

 

 

 

Have a sweet day!!

 

HALLOWEEN Mummy Ebi (Shrimp) Tempura Udon

Shrimp (Ebi) Tempura Udon is a very popular Japanese dish. 

She arranged it for Halloween. Yay! 

When Udon gets dry, it's gluten gets strong and sticky, 

so she wrapped it around Tempura in that instant ;D

Fun and easy! Great for party and also for bento to surprise your honey.

---------------------------------
Mummy Shrimp (Ebi) Tempura Udon

Difficulty: Easy
Time: 20min
Number of servings: 6

Ingredients:
6 Ebi (shrimp)
60g Nissin Tempura flour
100cc water
vegetable oil for frying
6 Nori sheet (cut the large sheet into 4 squares)
cream cheese
frozen Udon noodles or pre-boiled Udon noodles
sliced cheese and Nori sheet for eyes
Yamasa Konbu Tsuyu (3 times concentrated Konbu kelp seaweed soup stock) 

or Tentsuyu (Tempura dipping sauce)

Directions:
1. Shell shrimps (leave their tails), devein, and make incisions 

in their stomach side to straighten them. Then cut off the tip of the tail 

and remove the water inside to avoid splatters when frying.

2. Mix Nissin Tempura flour and the water very well.
3. Heat vegetable oil in a deep pan to 180~190C (340~350F). 

Lightly dip the shrimps in the batter and fry them immediately until 

golden and crisp. Drain Tempura on a rack or a sheet of clean paper towel. 

(Do not fry too many at once.) Cool down until you can touch.

4. Boil Udon noodles as directed on package and drain well.
5. Spread cream cheese on Nori sheet.
6. Wrap shrimp Tempura with the Nori sheet. 

When Udon gets dry, it's gluten gets strong and sticky. 

In that instant, wrap Udon around the shrimp Tempura. 

7. Cut out sliced cheese and Nori sheet to make their eyes.
8. Dilute 20cc Konbu Tsuyu with 40cc water 

(make as much as you want) and bring to a boil.

9. Pour the Konbu Tsuyu over the Mummy Shrimp Tempura Udon 

and enjoy!

You can eat as cold noodles like Zaru Udon (chilled Udon noodles), 

or microwave before you eat.

How to make Tempura from scratch is here.
http://createeathappy.blogspot.com/20...

Happy Halloween :D

Spicy Thai Noodles

This Spicy Thai Noodles look so yummy, right? I just found from a small snippet blog.

She has shown clearly the step by step how to make this tasty dish with so beautiful photos as below. There's a recipe card at bottom of post!

She warned that...she used too much red pepper. so she would suggest using 1 TBSP, or less, depending on your preference in heat.

chop up:

***after making this recipe multiple times, she now only use the sesame oil and completely omit the vegetable oil.

I wanna try this recipe soon!

Have a nice day.

Easy DIY Beauty Recipe To Try

Source

This DIY mask, made of nutmeg, honey, and cinnamon, is calming and soothing for stressed-out skin – in addition, it smells absolutely amazing!

The secret? Nutmeg and honey act as natural anti-inflammatories, which can reduce swelling and redness in skin. They’re also great for soothing acne scars and preventing infection. In addition, the nutmeg and cinnamon also work to exfoliate your skin when you wash this mask off.

Before you begin, it’s always a good idea to do a small test with homemade mixes on your skin to make sure you don’t have a bad reaction to any ingredients. So remember to do a quick patch test on sensitive skin, like that on the inside of your wrist, before applying this mask to your face.

To create the mask, mix 2 tablespoons of honey with a teaspoon of cinnamon and a teaspoon of nutmeg. The consistency should be like a thick paste. After it’s all mixed, apply the mask to your face and let it sit for 30 minutes. Wash it off with warm water, scrubbing softly in circular motion for exfoliation.

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I got this mask recipe from college fashion and would love to it this weekend. Anyway there're other two easy DIY beauty treatments, which I will try them latter, there.

Cheers! Have a nice weekend.

Butterbeer Latte

This is looked yummy, let's try! 

Amy's Basic Sugar Cookie Recipes For People Magazine

 

 

I've just found the cookie recipes which are perfect to bake for this holiday season.

Amy Atlas has revealed her recipes for People Magazine on entertaining/holiday issue.

Cheers, Happy baking :)

Sparkling Cranberry Brie Bites

'If theses beauties don't get you into the holiday spirit, I don't know what will.'

'Red, sparkling, sweet, tart, and creamy, these Sparkling Cranberry Brie Crackers have everything you could want in a fall or winter hors d'oeuvres.'

........................

I agree, how about you?

 Thank you so much, Yummy Mummy kitchen for the yummy recipe and beautiful photos.

Sparking Cranberry Brie Bites

makes about 16

Sugared Cranberries

Ingredients:

2 cups fresh cranberries

1 cup good maple syrup

1 cup granulated sugar

Direction:

Rinse cranberries and place in a medium bowl. Heat syrup in a small sauce pan just warm. Pour over cranberries when syrup is warm, not hot, or cranberries may pop. Cool, cover, and let soak in the refrigerator overnight.

Drain cranberries in a colander. Place sugar in a large bowl or baking dish. Add cranberries in 2 batches and roll around until lightly coated in sugar. Place on a baking sheet until dry, about 1 hour.

16 crackers

8 oz Brie cheese

cranberry chutney or cranberry relish

fresh mint for garnish

Assemble crackers with one slice of brrie, a light layer of cranberry chutney, and 4 or 5 sugared cranberries. Garnish with fresh mint springs.

Let's celebrate your party with Sparking Cranberry Brie Bites!!

Chinese Broccoli Beef Noodle Stir Fry

By SteamyKitchen

I thought the noodle and beef lovers would like to try this recipe like me.

I'm so hungry suddenly I saw it. It's look yummy. I read through the recipe quickly. It isn't difficult to find the ingredients and to cook. 

Thank you so much, steamy kitchen for the recipe and many beautiful photos.

chinese broccoli beef noodle stir fry recipe

Servings: 4

From Noodles Every Day

ingredients:

3 tablespoons soy sauce
3 tablespoons oyster sauce
3 tablespoons Shaoxing wine, sake or dry white wine
1 tablespoon sugar
1 tablespoon tapioca starch or cornstarch
1 teaspoon dark sesame oil
1 pound beef sirloin, thinly sliced
1 pound fresh or 10 ounces dried noodles
2 tablespoons vegetable oil
3 large garlic cloves, crushed and finely chopped
1.25 cups chicken or vegetable stock
1 pound Chinese broccoli or regular common broccoli, cut into bite-size chunks or florets
Freshly ground black pepper

directions:

In a medium bowl, whisk together 1 tablespoon each soy sauce, oyster sauce and rice wine. Add the sugar and continue to whisk until completely dissolved. Stir in the tapioca starch and continue stirring until smooth. Add the sesame oil and beef, and mix well. Marinate for 20 minutes. Drain and discard the excess marinade.

Bring a large pot of water to a boil. Cook the noodles until 1 minute shy of done and drain. (We'll finish cooking the noodles at the end)

Heat 1 tablespoon of the vegetable oil in a skillet or wok over high heat and stir-fry the garlic until fragrant, about 1o seconds. Add the beef and stir-fry until tender, 1 to 2 minutes. Transfer to a plate. Add the remaining tablespoon of oil and when hot, add the Chinese broccoli, stir frying so that the oil coats the Chinese broccoli. Pour in the 1/4 cup of the stock, turn the heat to medium-low and cover with a tight fitting lid. Cook the Chinese broccoli until tender, 3 to 5 minutes. Transfer the Chinese broccoli to the same plate.

Add the remaining cup of stock and the remaining 2 tablespoons each of soy sauce, oyster sauce, and rice wine to the same skillet and bring to a boil over
high heat.

Add the noodles and cook until the liquid has almost completely evaporated, leaving the noodles lightly moistened,2 to 3 minutes. Return the beef and broccoli to the skillet and toss to mix the ingredients thoroughly. Season with pepper to taste and serve.

Blueberry French Toast Sandwich

source

This is a yummy and easy breakfast. Try it..you will be hooked!

1 3 oz package cream cheese, softened

1- 1/2 tbl confectioner sugar

1 package (12 oz) frozen french toast slices

3/4 cup fresh blueberries

In a small bowl mix cream cheese and sugar. Set aside.

Heat french toast according to directions. Spread cream cheese on one side of bread, add blueberries, top with other slice. Garnish with extra blueberries and confectioner sugar if desired.

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I'd like to try this recipe soon.