Thursday, August 30, 2012
1 quart (950 ml) ice cream
2 1/2 cups (120 grams) corn flakes
3/4 cup (70 grams) shredded coconut
1 tsp cinnamon powder
1 tbsp milk
1 1/2 cups (350 ml) vegetable oil
8 tsp honey
1. Using the scoop or two spoons, make 8 1/2-cup scoops ice cream.
2. Drop the scoops of ice cream onto a tray lined with waxed paper, freeze for about 1 hour.
3. Meanwhile, in a plastic bag crush the corn flakes, then add the coconut and cinnamon, combine nicely.
4. Place the coating ingredients in a shallow bowl.
5. In a plate, whisk the eggs with milk for about 1 minute.
6. Remove the ice cream scoops from the freezer and roll them first in the dry coating.
7. Then roll in the egg mixture, and finally roll in the dry coating mixture again.
8. Place on a tray or plate lined with waxed paper and return to the freezer for at least 3 hours.
9. In a small saucepan, heat the oil until medium-hot (about 360 °F – 200 °C).
10. Removing the ice cream scoops from the freezer one at a time, drop them into the hot oil and fry for 20-25 seconds, turning them halfway through.
11. Then remove the scoops from the oil and place them on paper towels to absorb the grease.
12. Drizzle each scoop with one teaspoon honey and serve immediately.
It's wonderfully delicious! I love the combination of coconut and cinnamon, who knows it will be perfectly match with chocolate ice cream? And please, don't forget to add honey as it give a magical taste to it ♥
Wednesday, August 29, 2012
Hello cute tartlets! ♥
Because I have some ready-to-use puff pastry in my freezer, I decided to use it and it's really good! Oh, who doesn't love it?
Adequate amount of puff pastry
½ cup (125gr) butter, soften
½ cup (115gr) sugar
½ cup (60 gr) cake flour (you can substitute with 50gr all purpose flour+10gr cornstarch)
1 cup fresh grated coconut (I use 1cup or 93gr desiccated coconut)
¼ cup (60 ml) milk
1 tsp baking powder
1. Beat butter and sugar until white and fluffy.
2. Add in egg, one at a time
3. Sift in flour and baking powder.
4. Add in designated coconut and mix well.
5. Thaw the puff pastry. I cut them into squares, lightly press it with fingers on the tart tin and fold in the corners.
7. Pour egg mixture into each tart shell. Be careful not to over pour.
8. Preheat oven 190C and bake for 30 minutes or until the tart shell edges are golden brown.
9. Overturn the egg tarts and enjoy :D
Tuesday, August 28, 2012
Hello people :D
Today, 28 August, is my beloved mom's birthday. So yesterday I did another paper quilling! xD
Still with the same 130 gsm papers, but I cut it into 1cm strips instead of 4mm. I just thought thicker paper will make it cuter, and YES IT IS.
That's my quick post for today! See you next time ♥
Tuesday, August 7, 2012
Another post, at last! I've finished my exam and came back to my hometown for holiday last Sunday. ;)
Today is my dad and little brother's birthday. Yes, both of them share the same birthday and I always think it's cute. ♥
We have an early celebration for them last Sunday and Mom bought a pretty rainbow cake. I love it so much
We bought a school bag for my brother and for Dad, I did something fun : paper quilling! This is my first quilling and I had so much fun!
I've never poured the glue so I have no idea whether it will be invisible or not. But I used quite a lot of glue and nobody can see it, I assure you. ;)
Eyebrow tweezer, for instance.
What a multi-function thing, isn't it?
I mean, maybe you will need those cool tools one day, but for this simple project, I prefer this method. :D
Hope he likes it.
Happy birthday, Dad and lil' bro! ♥