{Another Crrruummmbbble!}

Yes, I made another crumble.

I really liked the apple one, but I wanted to make something different this time. I actually had some bananas in the kitchen, but they were getting very overripe. They had brown spots everywhere and felt really mushy, so I decided to use them now (I really don't like wasting food). The recipe is very similar to the apple crumble recipe. The only difference is that instead of apples, I added some cinnamon and three sliced bananas. If you want to the recipe, click here. I am very busy right now in school, and I am sorry if I do not post as much recipes as I usually did before. I hope that I can get some free time soon to bake more!

{The End To My Quest...?}

Fortunately, it only took me a few months to find this recipe (well, I do look at new recipes from different food blogs almost everyday...). When I first made chocolate chip cookies, I used theNestle Toll House Recipe. I thought that the cookies were already delectable, but when I saw Alton Brown's recipe, I was instantly intrigued. There were so many different instructions and ingredients from this recipe that had to see if the cookies would turn out better than the ones I made using the Toll House recipe.

In Alton Brown's recipe, you need to have one egg and one egg yolk, and you have to melt the butter instead of using it when it is room-temperature. Also, you have to use a lot of brown sugar and less white sugar. A lot of bloggers have said that this is their favorite recipe, and that the brown sugar makes the cookies very chewy. The cookies turned out just how I liked them. When I first bit into one of the cookies, I immediately knew that it was the best cookie that I had ever made. I am very picky when it comes to cookies, and I do not really enjoy cookies that are too dry, crunchy, or cakey. These cookies were perfect - chewy and moist, with a lot of flavor. I will definitely be using this recipe from now on whenever I want to bake cookies!

Adapted from Alton Brown's The Chewy Recipe

Note: I did not have bread flour. I just used all-purpose flour, but the cookies still ended up really chewy. Also, the recipe does not indicate how long you should refrigerate the dough, so I refrigerated it for one hour.

I was baking during the afternoon, and there was a rainbow on the cookie tray because of the sunlight that hit the windows (I just had to take pictures of this!).

This is one of the best things that I have ever baked, and I really hope that you try to make these for yourselves! If you like them as much as I did, you can not eat just one!

{Apple Crrrummmblle}

Something I dream of being able to wake up to the smell of something baking everyday, like a batch of freshly baked gooey chocolate chip cookies or fudgey chocolate brownies, followed by a quick hurry to the kitchen, and searching hastily until I pinpoint the treats waiting patiently for me to eat them.

I found myself wanting to eat this crumble all the time - the first treat I lay my eyes on everyday, a simple snack after a tiring day at school, and for something sweet to eat after every lunch and dinner. The apples that I purchased were juicy and firm, and I was delighted when I got my first slice of the apple crumble. The apple pieces turned very soft, and there was even more juice seeping out! I absolutely adore the crust - it was crumbly and sweet with a hint of butter.

I was fortunate to purchase one of Ina Garten's cookbooks, and my eyes are always glued to the TV whenever her show is on. I got the her recipe for this crumble from the Food Network website, but I hope I get to use one of her other recipes from her cookbook soon! Banana Crunch Muffins, Chocolate Buttercream Cake, Pecan Shortbread, Raspberry Tarts - I am going to have a complicated time deciding what I want to bake next!

While waiting 40 minutes for this crumble to finally be ready to consume, I was getting ravenous by the minute. Cinnamon wafted all around the house, but I attempted to distract myself to avoid dashing into the kitchen and taking the crumble out of the oven too soon. It's astonishing how fast time flies. Before I knew it, the crumble was ready to be eaten, hot and served with some freezing vanilla ice cream. I guess I could compare it with life a bit. Sometimes I feel as if just a week ago I was ready to experience what being a kindergartner was like. A few days ago I experienced for the first time what it was like to have a locker and learning what Day A and Day B were, and now I am finally getting used to high school. Before I know it, I'll be sitting in an unfamiliar classroom in a university, anxious and exhilarated before the lesson starts!

Crrrummmmbbllyyy

If you would like the recipe for this delicious crumble, click here. I highly recommend trying this - it can be eaten at any time of the day, and all you need to do is heat it up in a microwave before you consume it. I altered the recipe by adding more cinnamon and using apples into of peaches and blueberries. You can experiment with different fruits, but I felt like using four diced apples instead of peaches and blueberries.

Note: Instead of using ramekins, I used a Pyrex glass dish.

Oh-so-delicious crust

{5 Minute Chocolate Mug Cake}

This is by far one of the easiest but surprisingly delicious treats that I have ever made. This is a five minute cake because it takes five minutes to prepare it and then cook it. At first, I was a bit skeptical, because I expected to turn out horribly - tough, rubbery, and with a stomach-churning taste too. I remember looking at the ingredients and thinking, " I would never want to make this cake." I did not realize how popular this recipe would be, because a lot of new posts from other food blogs claimed that this recipe really worked. I saw picture after picture of the cake, and I suddenly became eager to know if they really were what a lot of people claimed they were. When I looked at those images, I imagined the scent and taste of the wonderful creation.

Is it possible to cook a cake in 1 minute? Well, I was utterly shocked when I first tasted the cake. While it was in the microwave, I was thinking about how it would probably be inedible. When I took it out of the microwave, I became elated and astonished. The cake smelled just like one fresh from the oven, but I really wanted to know how it tasted. I could really taste chocolate - it was not too dry, and the melted dark chocolate chips gave it an immense boost in flavor. It is best shared between two people, and although it does not look and taste as tasty as a real cake, it certainly will do for a quick snack.

Ingredients:

2 teaspoons cocoa powder (I used Hershey's)

2 tablespoons milk

A dash of salt

1/2 teaspoon vanilla extract

2 tablespoons flour

3/4 teaspoon oil

1 tablespoon sugar + 1 teaspoon sugar

1/4 teaspoon baking powder

1. Stir all the ingredients together.

2. Add the milk, oil, and vanilla extract and mix until thoroughly combined.

3. Pour the batter into a microwave safe mug.

4. Cook in a microwave for one minute.

5. Eat it warm with ice cream or a chocolate syrup (if you can handle even more chocolate!).

Note: It might turn out too dry or rubbery if you cook it for too long. I have been looking for different recipes for this cake, and a lot of them contained eggs. I was worried about the possibility of salmonella, so I am glad that this recipe does not have any eggs in it (but it still tastes good!).

I shared this cake with my brother and sister, and they really enjoyed it too!

{Chewy Chocolate Peanut Butter Cookies}

Chewy Chocolate Peanut Butter Cookies (try saying that five times fast)

Adapted from Hershey's

As I have mentioned before, I really love chocolate chip cookies. Sometimes, I bake far too many of these cookies and end up looking for a different recipe to try out. I was intrigued by a lot of recipes for chocolate cookies with peanut butter chips on other food blogs, and wondered when I would be able to try to make them. Fortunately, the supermarket had a new stock of peanut butter chips, and I finally found the time to make these cookies.

The cookies were definitely a change from the usual cookie I normally eat. I could really taste the chocolate, and the peanut butter helped to add even more flavor. I really enjoyed making these cookies, but I will continue to find other cookie recipes (after all, who knows how any delicious new cookie recipes that I have not tried to make before are out there?).

Ingredients:

1 cup of butter

2 eggs

3/4 cup cocoa powder (I used Hershey's)

1 2/3 cups Reese's Peanut Butter Chips

2 teaspoons of vanilla extract

1/2 teaspoon salt

1 teaspoon baking soda

2 cups all-purpose flour

2 cups of sugar

1. Preheat oven to 350°F.

2. Mix the flour, cocoa, baking soda, and salt together. Set this mixture aside.

3. Beat the butter and sugar with an electric mixer until they are combined thoroughly.

4. Add the eggs and the vanilla extract, and beat them until they are fully mixed.

5. Slowly add the flour mixture and beat well.

6. Add the peanut butter chips.

7. Drop the dough on cookie sheets (you can use an ice cream scoop or tablespoon, depending on the size of cookies that you like).

8. Bake for 8 to 9 minutes.

Note: Try not to overbake these cookies, because they will become very hard. Remember that they will puff while baking, but flatten while they are cooling.)

{Rice Krispies Treats and A Decision}

If you really know me, I'm sure that you are aware of the fact that I am very, very indecisive. I was pondering about whether I should continue this blog or not. I mentioned before that this blog was supposed to be used only for the summer, so that I could improve my baking and photography skills. Sometimes unexpected things happen - who knew that I would eventually end up loving making recipes from scratch, blogging, and taking pictures of all the food too? I thought that now that school has started I wouldn't have any time to bake anything, which then filled me with melancholy. When I thought about ending this blog, I felt devastated.

What I realized was that I just couldn't stop baking and blogging. I think that I have gotten so used to baking and blogging that I could not imagine not doing it anymore. This is basically the reason why I woke up this morning and rushed straight to my laptop, eager to write this post. Baking is something that I would never want to stop doing. It helps me to unwind and feel cheerful, and I always feel elated whenever I accomplish a new recipe.

The only problem is, I do not want to spend all my time baking. I know that I need to make time for different things. Ever since I started high school, I have been cautious with my schoolwork and what I do after school, because now everything counts. This is why I have decided to post a new recipe once or twice every week from now on, so that I will still have time to focus on other things I have to do. I am aware that in summer, I had plenty of time to bake, blog, and take pictures, but I kind of like this challenge because it is teaching me how to balance time. Thanks for understanding!

Quite possibly one of the stickiest treats I have ever made...

Yes, I'm back, and I brought a Rice Krispies Treats recipe with me!

Yeah! Back to Baking!

I can make this easy treat whenever I want after school for a quick snack (if I have the ingredients on hand).

Only three ingredients are required for this recipe: 6 cups of Rice Krispies cereal, 3 tablespoons of butter, and one package of regular marshmallows.

Adapted from allrecipes.com

1. Put the butter on a large pan over low heat. Once butter is melted, add in marshmallows and mix until they are fully melted. Remove the pan from the heat.

2. Pour in the cereal and mix until fully covered in marshmallow.

3. Put mixture into a 13 x 9 x 2-inch pan. Once cool, cut into desired sizes.

{My Last Post For The Summer}

Sometimes I like trying something new. A peculiar looking dish that my parents claim is delicious, a new hairstyle, a book that everyone is raving about - I am glad to say that sometimes trying out new things have actually helped me to discover things that I have been missing out in life.

I never thought that this summer some of the new things would be baking, learning about photography, and starting a blog.

Before this blog, I have to admit that I have never baked from scratch. I always used the boxed mixes because I thought that they were really easy to use, and buying and measuring all the different ingredients for a recipe would be a hassle. I thought that it was alright if I used a boxed mix because something wrong might happen if I made something from scratch. I remember watching shows on TV wherein a character would make a cookie or a cake and their result would be a burnt, rock-hard, inedible mess with a smoke-filled house and an oven on fire. When I first made a cookie from scratch , I was a bit anxious because I worried that my cookies would become a disaster. I was afraid that something would go wrong, but now I have realized that it is alright to make mistakes. They have really helped me to learn, and now I am a lot more confident whenever I make something in the kitchen.

After I bit into the first cookie (from scratch) that I made, I just could not believe that I made that cookie. My mother was with me at the time, and I told her how the cookie tasted - soft and chewy, with the flavors more pronounced than any cookie that I had made with a boxed mix. I was thrilled because my cookies tasted like the ones she always makes from scratch too.

At that moment, I felt a weight lifted from me. All the fear I had was withdrawn. I was anticipating the next time that I could bake again. I imagined what I would make next... Brownies? A cheesecake? More cookies?

Before baking anything else, I had to make something so that I would always be able to remember what I made this summer. I immediately thought of a blog - a fun background template, an easy way to organize my recipes, and a way to access what I baked almost anywhere. I thought about a few other options, like a journal, but I realized that a blog would be the best choice.

I then thought about what I would need to add in my blog. I have read so many food blogs, and they almost always have pictures of food. I did not know the first thing about photography. Sure, I knew how to use my point and shoot camera and how to upload pictures to my laptop, but I did not have an idea in the least about things like aperture, shutter speed, and ISO. I did not know what a DSLR was, and my mother actually had one!

For the first five posts, I used my point and shoot camera (I started using a DSLR for the chocolate chip scones post). I researched about photography, and reads lots of articles about the basics of photography. All that information that I learned may have overwhelmed me a bit, but I am so thankful that I know now a bit about photography. When I first tried taking pictures with the DSLR, I was a bit nervous. I had to read about a lot of the settings, like what "A" or "P" meant. The camera was unlike any that I had used before, but eventually I got the hang of it. I actually looked forward to taking pictures whenever I had to bake.

A picture really is worth a thousand words. I may not be the best photographer, but I am glad that my photography has improved immensely since I started taking pictures. Now I know what a good photo should have: things like good composition and lighting, for example. After my mom upgraded to a newer DSLR, she gave me my first DSLR - a Canon 40D. It may not be the latest model, and it may not be able to take videos. I know that the camera does not make the picture - the photographer does. Some pictures that I have taken with my point and shoot have been just as good as the pictures that I have taken on my DSLR. The reason why I decided to continue using the DSLR was because of all the features and settings that it has that my point an shoot camera does not. I like challenges, and using this camera really made me think. Should I increase the aperture? Is there enough light in the picture? Can anyone tell that that yellow blob is actually a lemon bar?

I really want to give a big thanks to all of you who have been reading my blog. I mentioned in the About page that I intended to use this blog just for this summer only, but I have really enjoyed blogging. I had a wonderful experience - my blog even gave me an excuse to try and bake things that I thought I would never be able to make. I enjoyed everything - taking photographs, writing about why I decided to make a certain dessert, and even making mistakes, because they really have helped me to improve my baking.

I have baked cookies so many times during this summer time that now I know the recipe by heart.

Here is a list of my favorite recipes from this blog.

Chocolate Chip Cookies

Blueberry Cheesecake

Lemon Bars

Chocolate Chip Scones

Key Lime Pie

Before summer started, I would head over to the sections in the grocery store where the packaged cookies and boxed mixes were in. Now, I head on over to more than just one section, with a shopping list full of ingredients in hand, ready to purchase what I need in order to make something new.