Persimmon Cake

My Dad gave me a whole box of Persimmons, I have been trying really hard to finish it before it spoil, but it's just too much.  So, I search the net for a recipe to help me make use of these ripe persimmons and I found this. The recipe was relatively easy to make and the cake actually tasted quite good, however, it tasted a litlle too chewy for my liking. Will probably make it again if I have lots of persimmons to get rid of.

 

Persimmon Cake

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 cups sugar (I reduce the sugar to 1 cup and it's still a little too sweet for me)
• 1 cup milk
• 2 cups persimmon pulp
• 2 eggs
• 2 teaspoons vanilla extract 

1.Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 9x13 inch loaf pan.


2.Whisk together the flour baking powder, baking soda, salt, and sugar in a bowl, set aside. Whisk together the eggs, persimmon pulp, milk, and vanilla extract in a separate bowl until smooth. Fold the persimmon mixture into the flour mixture until no dry lumps remain. Pour into the prepared pan.

3.Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 15 minutes. Cool in the pan for 10 minutes, then remove from the pan, and allow to cool completely on a wire rack before icing.  I make the cake into cupcakes and baked it in the oven for about 20 minutes instead.

Birthday Cupcakes

Ok, I haven't been updating my blog for quite a while.  Getting really lazy and proscatinating.  So here I am updating what I have been keeping in my picture file of recipes for the pass one month.   First of all, celebarted my girl's birthday with a nice pink birthday cupcakes.  I used my carrot cakes recipe from my old post, then top the cake with a super tasty cream cheese frosting which I dyed it pink and use the nice pink cups that I bought from Phoon Huat, sprinkle some colured sprinkles and wa la....a sweet birthday cupcakes.

 

Here's the recipe for the Cream Cheese Frosting:

Cream Cheese Frosting

• 1 package of cream cheese (250g), soften
• 1/4 cup of butter, soften
• 1/2 teaspoon vanilla extract
• 1 cup of icing sugar

1. In a bowl, cream cream cheese and butter until creamy.
2. Mix in the vanilla extract.
3. Fold in the icing sugar.
4. Now you can start piping.  Store leftover in refridgerator.

Gingerbread Man or Christmas Molasses Cookies

Ok, this is a delayed post cause was caught up with all the Christmas Celebration. 

Made another batch of Gingerbread cookies cause the previous one doesn't take as nice.  This time round, I manage to find another recipe and modified it a little myself and opmitted all the spices except ginger as I don't like spices. The cookies turns our beautifully and based on the feedback from my friends and kids, it tasted really good.  But the best of all, the dough is super easy to work with and it doesn't require me to put it in the fridge so I can work at it immediately.  I frosted the cookies with white chocolate (I just melted a bar of white chocolate over the microwave for 1 minute).

 

Here's the recipe:

Christmas Molasses Cookies

 

Ingredients

• 1/2 cup sugar
• 2/3 cup butter or margarine, softened
• 1/4 cup orange juice
• 1/2 cup dark molasses
• 3 1/2 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 1 teaspoon salt 

Directions

1. In a mixing bowl, cream sugar and butter.
2. Blend in orange juice and molasses.
3. Combine dry ingredients; add to creamed mixture and mix well.
4. Roll dough, a portion at a time, on a lightly floured surface to 1/4-in. thickness. Cut into desired shapes.
5. Place 2 in. apart on greased baking sheets. Bake at 350 degrees F for 12-14 minutes. Cookies will be soft and chewy if baked 12 minutes; crunchy if baked longer.