・Project Cookbook ・Banana Streusel Muffins

This is difference from our Thai traditional banana cakes those are quite wet and having a sticky surface.
I love the crunchy texture that comes from walnuts and streusel on top. And the softness that develops from adding buttermilk in the batter.

This recipe is from The Sono Baking Company Cookbook.

・Banana Streusel Muffins ・
Makes 12 muffins

Streusel Topping
・1/4 cup all -purpose flour
・1/2 cup light brown sugar
・1/4 teaspoon coarse salt
・1/8 teaspoon ground cinnamon
・1/4 cup cold unsalted butter, cut into small cubes

Muffin
・2 cups all-purpose flour
・1 teaspoon baking powder
・1 teaspoon baking soda
・1/2 cup unsalted butter, at room temperature
・1 cup granulated sugar
・1 1/2 teaspoon coarse salt
・2 large eggs, at room temperature
・2 teaspoons pure vanilla extract
・3 very ripe bananas
・1/2 cup buttermilk, sour cream, or whole-milk yogurt
・1 1/2 cup whole walnuts, chopped (optional)


To make the streusel topping
・In a medium bowl, use a fork to stir together the flour, brown sugar, salt, and cinnamon. Add the cubes of butter, and using your fingertips, work it into the dry ingredients until pea-size crumbs form: set aside in the refrigerator.

・Set the oven rack in the middle position. Preheat the oven to 375 degree Fahrenheit. Spray a standard 12-cup muffin pan with non stick oil cooking spray, or generously butter with soften butter; set aside.


To make the muffin
・ In a medium bowl, whisk together the flour, baking powder, and baking soda; set aside.

・In the bowl of a standing mixture fitted with the paddle attachment, beat the butter, sugar, and salt on medium-high speed until light and fluffy, 2-3 minutes, scraping down the side of the bowl halfway through. Add the eggs one at a time, beating after each addition. Then add in and beat the vanilla and the bananas.

・With the mixture on low speed, add the dry ingredients, beating until the flour absorbed. Beat in the buttermilk. Fold in the walnuts, if using.

・Use a 2-inch (1/4 cup) ice cream scoop to divide the batter evenly among the prepared muffin cups. Sprinkle the streusel topping over the muffin, pressing some of the mixture into pea-size clumps with your fingertips, for adding texture.

・Bake, rotating the pan about two-thirds of the way through the baking time, until the top of the muffins spring back when touched and a caked tester inserted in the center of a muffin comes out clean, 18-22 minutes.

・Transfer the pan to a wire rack to cool for 10 minutes. Use a small offset spatula or a table knife to gently lift and turn the muffins on their sides in the muffin cups. Let cool completely in the pan.

:)

・Project Cookbook ・Raspberry Swirl Cheesecake Cupcakes

I recommend you to use a removable bottom pan.
And be careful when you pouring the sauce not to get too close to the edge because the sauce is very sticky and it's become pain in the ass when you try to get the cake of the tin and finally you will get a destroyed cake like me.
But about the taste is so good and tender.
Recipe is from this book, again.
So.. let's try.

・Raspberry Swirl Cheesecake Cupcakes ・
Makes 10-12 cupcakes

Ingredients
・70 grams digestive biscuit
・15 grams unsalted butter
・1 eggs (size 0 or 1, 65-75 grams each)
・175 grams sugar
・75 grams raspberry
・400 grams creamcheese (I think we should decrease the amount of this ingredient because I have so much left over T . T)
・little salt
・1/2 teaspoon vanilla

Direction
・Preheat your oven at 160 degree celcius put cupcake cups in 12-holes muffin pan.

・Combine crushed digestive biscuit with melted butter. Scoop in muffin pan, 1 tablespoon at a time. Press tight.

・Bake for 5 minutes, leave it to cool.

・Blending raspberry until smooth. Sieve through strainer. Add 2 tablespoon sugar in raspberry sauce. Stir.

・Beat creamcheese untill smooth add remaining sugar beat until well blended. Add egg, salt and vanilla beat together.

・Divide into each muffin pan. Drop each with 2-3 teaspoons raspberry sauce. Use toothpick or fork to make swirl.

・Bake until stable about 15-20 minutes. Leave to cool in the pan. Put in fridge about 1 hour before serve.

:)

・Project Cookbook ・Pasta Lasagna

When I though of pasta, I always end up with this book.



Because of its easy to make recipe (almost all recipes use only microwave to cook - except boiling pasta) and most of them taste good. (But some are taste too light for me.)
I've try this recipe before but the result is not quite impressive because I produce too much sauce and make the pasta too wet even I already baked it.
So, this time I reduce milk from the recipe and now it's to dry. Haha...
But overall taste is good so I think I should post this one.

Pasta Lasagna
1 Serving

Ingredients
・50 grams pipette
・1.5 liter boiling water
・1 tablespoon coarse salt

Tomato sauce with bacon
・50 grams tomato sauce
・1 piece bacon
・1 tablespoon fine chopped onion

White sauce
・1 tablespoon bread flour
・1 tablespoon butter
・150 ml. milk
・1/4 teaspoon coarse salt
・little pepper

・1/2 teaspoon grated Parmigiano
・little parsley

Direction
・Add salt in boiling water adding pipette, boil in specify time.
・Cut bacon into 1 cm length. Put it in heat proof bowl with tomato sauce and onion. Close with plastic wrap. Put the bowl in microwave about 1.30 min. Stir.
・Making white sauce by adding bread flour and butter in heatproof bowl size 22 c.m. diameter. Close lid or use film wrap with a little open at the edge Put in microwave (600 watts) about 1.30 min stir with whisk. Adding milk little by little until the texture become like cream, add salt and pepper. Close lid or use film wrap with a little open at the edge Put in microwave (600 watts) again about 2 min. Stir and then put in microwave for another 1 min. Stir.
・Brush butter in the heatproof plate. Pour half of white sauce then add first half of boiled pipette. Pour tomato sauce in with another half of pipette following with remaining white cream. Sprinkle with cheese and parsley.
・Baking in 230 degree Celsius oven about 10-12 min or until top surface of lasagna got light brown color.

Enjoy. :)