PEPPERONI PIZZA PUFFS

Assalamualaikum..selamat berhujung minggu..

Doa saya agar semua rakan rakan berada dalam keadaan sihat..ceria ya....apa rancangan hujung minggu nie..bagi kami sekeluarga tak kemana ..minggu nie minggu kat rumah..lagi pun cuaca hujan di sebelah petang nie..selalunya sedap lagi lepak lepak kat rumah aja..sambil layan Astro..

Bila aja hujan.... tu pulak dok kat rumah apa lagi yang sedap makan le.jawapnya.....jom kongsi hidangan makan petang kami ari nie..resepi ringkas..sedap sangat..kena bawa lari sekejap nak ambik gambar..bila dok dalam oven anak anak dah dok tanya bila nak siap..bau harum oregano..em..so delicious..

Resepi di ambil dari Link The Bowl Good...ringkas..bahan mudah didapati..anak anak pasti suka..

Pepperoni Pizza Puffs adapted fromEveryday with Rachael Ray and Cassie Craves

• 3/4 cup flour
• 3/4 teaspoon baking powder
• 1 tablespoon Italian seasoning
• pinch of salt (my addition, optional)
• pinch of red pepper flakes (my addition, optional)
• 3/4 cup whole milk
• 1 egg, lightly beaten
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 cup cubed pepperoni
• 1/2 cup store-bought pizza sauce

1. Preheat the oven to 375 degrees. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour, baking powder, Italian seasoning, salt and red pepper flakes (if using) ; whisk in the milk and egg. Stir in the mozzarella, Parmesan and pepperoni; let stand for 10 minutes.

2. Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.

3. Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.

NOTE: All my batter did not fit into the 24-mini muffin pan. So I made a full size muffin with the leftover batter. Some pans are larger than others so you may not have have an issue.

Selamat mencuba ya...

LEMON CUPCAKES.....

Selamat bertemu kembali...apa khabar rakan rakan semua..semoga semuanya sihat ya...

Seminggu lagi cuti sekolah akan bermula..emm meriah le rumah nanti..bila anak anak ada di rumah....ada yang telah berkira-kira untuk membawa anak anak bercutikan....dengan cuaca yang tidak menentu ni merancanglah dengan betul ya.

Kami sekeluarga pun dah ada rancangan juga..maybe ke luar negara....tunggu ya nanti kita kongsi di sini..dapat cuti panjang juga la nanti..

Hari ni nanti kongsi cupcakes yang simple ni..Lemon Cupcakes..senang aja nak buat semudah 123....

LEMON CUPCAKES.

Ellie’s Lovely Lemon Cupcakes
(adapted from Amy Sedaris’s vanilla cupcake recipe)

Ingredients (makes approx. 36 small-medium sized cupcakes)
180g butter, softened
400g caster sugar
2 large eggs
1 tsp pure vanilla extract
Zest of 1 lemon
Juice of 1/2 a lemon (about 1 1/2 – 2 tbsp)
1/2 tsp salt
2 1/2 tsp baking powder
450g all-purpose flour
1 1/4 cups whole milk

1. Preheat your oven to 175 degrees C, and cream together your butter and sugar till creamy (sorry, pictures for this step are the wrong way around!)

2. Beat in the eggs, vanilla, salt and baking powder and continue beating till the mixture is light and fluffy, then add your lemon zest and juice and beat in for another few minutes.

3. Add your milk and flour in 3 alternating batches, beating well after each addition. Once all the milk and flour has been added, beat at top speed for about 30 sec – 1 minute or till the mixture is smooth and shiny.

4. Line your cupcake baking tray with cupcake liners and fill each liner about 1/2 – 2/3 full – it depends on whether you want the cake to peep over the top of the liner, or stay completely contained. I personally prefer to underfill as it means you have a ‘tidier’ cupcake once they’re baked, iced and decorated.

HANDY TIP: Being the control freak that I am, I weigh out the amount for each cupcake on my electronic scales. This takes a little bit longer, but means that you get exactly the same amount of batter for each cupcake, meaning that they’ll all be quite uniform in shape and size once baked. This also makes the decorating process easier as it means not having to worry about any lack of uniformity in the cakes you’re dealing with.

5. Place your lined and filled cupcake tray into the oven, and bake for 15-20 minutes, or till a toothpick inserted into each cupcake comes out clean.

Lemon Buttercream Frosting
(adapted from the Magnolia Bakery Vanilla Buttercream Frosting recipe)

Ingredients
225g unsalted butter, softened
6-8 cups icing sugar
1/3 cup milk
1/2 tsp pure vanilla extract
Zest of 1 lemon
Juice of 1/2 lemon

1. Beat the butter till it is creamy, then add 3 cups of sugar, milk, vanilla extract, lemon zest & juice and beat at high speed for 5 minutes.

2. Gradually add the rest of the sugar, adding 1 cup at a time and beating for 5 minutes after each addition. Once all the sugar has been added, continue beating at high speed till the mixture is extremely pale, light and very fluffy. Use immediately, or cover tightly with cling wrap if you’re not ready to ice your cupcakes just yet.

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