2013 To Do List (100 Foods I Need To Try Out)

This is my To Do, To Bake, To Make, To Cook…whatever list. 2013 has a a few months left to go now, and I am swearing on my lucky guitar pick that I will try making at least a 10 of what I have listed below! This is also going to be a little sneak peek about future posts, cause I will be consulting my list every time I want to bake or cook something and focus on what I wrote. But there’s going to be a few exceptions, though! Although I have already tried out some of these listed below, (like sponge cake, apple crostata..) I didn’t take any process photos so I will post them with photos! These are foods I really want to try out, and on December 31th let’s see if my lucky pick is staying or not!

2013 Sassy ft Sweet Official To Do List

*This is in a totally random order, I just type what I thought of!

1. Chocolate cake (DEFINITELY)
2. Chocolate chip scones
3. Tiramisu!
4. Chocolate eclairs
5. Sponge cake
6. Banana muffins
7. Banana bread
8. Frozen bananas
9. Flan ( Creme caramel)
10. Pastel de nata
11. Custard pie
12. French silk pie
13. Strawberry ice cream
14. Chocolate ice cream
15. Mint chip ice cream
16. Vanilla ice cream
17. Homemade yogurt
18. Froyo! Or frogurt, whatever
19. Spaghetti carbonara
20. Creme Brûlée
21. Truffles
22. Boba tea
23. Bubble tea
24. Popcorn chicken
25. Onion rings
26. French fries
27. Basic hamburger
28. Passionfruit pavlova
29. Meringues
30. Spaghetti aglio de olio
31. Caramel
32. White bread
33. Scrambled eggs
34. French toast
35. Beef Wellington
36. Turnovers
37. Apple crostata
38. Apple galette
39. Apple pie
40. Apple tarte tatin
41. Apple pie pops
42. Fried apple pie
43. Peach pie
44. Fried ice cream
45. Red velvet cupcakes
46. Ice cream cake
47. Ice cream cupcakes
48. Cupcake cake
49. Croissants
50. Strawberry shortcake
51. Fruit tart
52. Custard tart
53. Watermelon sorbet
54. Honeydew sorbet
55. Shortbread
56. Baked Alaska
57. Bombe
58. Granola muffins
59. Strawberry orange muffins
60. Citrus chiffon cake
61. Mango sorbet
62. Blueberry muffins
63. Whipping cream cake
64. Banana splits
65. Fish and chips
66. Jaffa cakes
67. Jelly beans
68. Gummy bears
69. Hash browns
70. Eggs in a basket
71. Pudding
72. Butter
73. Chocolate
74. Salted caramel cupcakes
75. Candied citrus peel
76. Cat’s tongue cookies
77. Marshmallows
78. Lemon jelly in lemonade
79. Crystal cake
80. Nutella
81. Grass jelly
82. Cream cheese frosting
83. Cheesecake ice cream
84. Rocky road ice cream
85. Donuts
86. Crepes
87. Waffles
88. Pancakes
89. Molten lava cake
90. Banana cake
91. Egg custard (in an egg)
92. Stained glass cookies
93. Basic vanilla cupcakes
94. Carrot cake
95. Ice cream mochi balls
96. Black Forest cake
97. Red bean mochi
98. Pie crust
99. Pineapple pastries
100. Eggless lemon curd

Oh my God I cannot believe that I thought of all this while driving home.
Comment below if you especially want to see one of these listed above or if you have more to add to my list!
Angelina xo

P.S a sweet recipe from this list is coming really soon!

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KitchenAid 5 Quart Raspberry Ice Mixer–Product Reviews

Hello, everybody! Today I will be reviewing my KitchenAid 5 Quart Raspberry Ice Stand Mixer, which I finally bought this year. I had been wanting a KitchenAid for like FOREVER since all the baking blogs and YouTubers and everyone were … Continue reading

Banana Chocolate Chip Muffins

Hi everyone! Today on Sassy ft Sweet, I am going to show you how to make the most PERFECT banana choc chip muffins EVER. First of all, you should know that I will very rarely post a recipe that wasn’t the way I imagined it would be or disappointed me. If I do, that’ll be because I want you to learn from my mistakes without having to be mistaken yourselves! Or make you laugh with my disastrous attempts, which will be so embarrassing for me. Whatever.

You guys should know that my favorite YouTuber of all time is…drumroll please…Laura Vitale from LauraInTheKitchen.com. There must be someone reading this that knows why! I force my sister to watch her with me (she does not cook or bake or make any sort of food. And so she’s not interested in any food-related videos. When I watch Laura Vitale, my sister always asks if I can just jump straight to the end where Laura eats the food and says how amazing it is.)

Why do I tell you that? Well, that’s because this recipe is adapted from Laura with a few minor changes. She is right: these muffins are amazing to the AMAZING. Does that even make sense? I guess not. Well, anyways, please do try out this recipe, it’s amazing. Why do I use the word amazing all the time now?

The texture is amazing. Soft, moist (seriously hardcore moist) and beautifully balanced in sweetness, this muffin is just stuffed with delicious chocolate chips that will keep you from losing weight. But, hey. Life’s short. I used mini chocolate chips because I ordered a 1kg bag of chocolate chips online and it didn’t say how big the chips were so I thought they should be standard-sized ones. Then they arrived at my local 7-11 a day later, looking very miniature. I was kinda like, whoa. But they were much much much more cheaper than other Belgium chips, and they did hold their shape while baking so I’m happy. And that means you get more chocolate chips in every bite!

There is one thing I really like to do with muffin recipes to give them another level of texture. Contrast is good, right? Sweet-sour, moist-dry (okay, that one’s not so good) and in this case, soft-crunchy. As I said, these muffins are soft, so I gave them crunchy by sprinkling cinnamon sugar over the tops right before they slid into the oven. I do that with almost everything: muffins, cookies (tried that on shortbread, ah-mazing.), cupcakes, ice cream! It forms a crunchy top while baking because it doesn’t fully melt in the oven. I love that. When you bite into one, ‘crunch’ goes the sugar, then you taste whichever comes first, whether it be the natural banana flavor of the muffin or the bittersweet chocolate chips. It literally is heaven. Laura knew what she was doing when she created this recipe!

*Hint: Another muffin recipe coming soon! I love muffins…a few process photos below, didn’t get all of them, sorry!

Do not, and I mean DO NOT question the cinnamon in this recipe. It’s just a teeny tiny bit, doesn’t taste or or like cinnamon AT ALL, it’s just like using coffee powder in chocolate recipes, it enhances the chocolate flavor, making it even more chocolaty! And also, cinnamon complements banana perfectly. If you’re still unsure or is used to using coffee in your chocolate recipes, please feel free to use that instead.

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Nuff’ said. Here’s the amazing recipe!

Banana Chocolate Chip Muffins

Adapted from Laura Vitale
Makes 12

Prep time: 10 mins
Cook time: 20 mins
Ingredients:
½ Cup of Vegetable Oil
2 Eggs
½ Cup of Sugar
3 Really ripe bananas
¼ tsp of Vanilla Extract
1 2/3 Cup of All Purpose Flour or Cake Flour
1 tsp Baking Powder
½ tsp of Baking Soda
¼ tsp of Salt
¼ tsp of Cinnamon
1 Cup of Chocolate Chips (175 grams)

Preheat your oven to 400 degrees F°, which is 200 C°. Line a 12 piece muffin tin with muffin liners and set aside.

In a small bowl add the chocolate chips and 3 tbsp of flour and mix until all the chocolate chips are coated in the flour. Set aside.

Mash up the bananas, until it looks like the first photo. You want some chunks in there for flavor and texture!

Add the vegetable oil, eggs, vanilla and sugar into the bananas and mix until all combined.

Add the flour and baking soda, baking powder, salt and cinnamon and whisk until all combined.

Fold in the chocolate chip and flour mixture, stopping right when you can’t see any flour anymore.

Using a large ice cream scoop divide the batter into your muffin pan and bake for about 18 minutes.
Check at the 16 minute mark to ensure no overbaking! I overbaked mine just a bit and they were still moist, but I can definitely say that they were overbaked.

Then eat a few of these (or a lot of these) and don’t feel too guilty, you’ve got banana as a sweetener here! At least that’s what I tell myself…!
Angelina xo

Lemon Sorbet

Lemon Sorbet
2013.9.28 (my birthday!)

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Hi everyone! This is my first blog post, and I hope that someone actually reads this and likes it! I’m starting off my blog with an icy cold lemon sorbet, which I made just yesterday (twice! I never repeat recipes unless they are truly exceptional). It has the perfect balance between tart and sweet, and has got twelve or thirteen stamps of approval. I served this at my birthday party, and the sorbet hadn’t even finished churning in my ice cream machine when there was nothing left, it was such a humongous hit. So I had to make it a second time, and this time I let it fully freeze overnight. Well, whaddya know? It was even better (duh)! It was so perfectly icy and the lemon flavor cut through so fresh and clean, it was amazing. Even my family, who isn’t big on anything sweet I make asked for scoop after scoop of that amazing sorbet! That means a LOT if you know my family.

I know this post is terribly off timing because autumn’s here and I should be posting pumpkin pies and apple tart and cinnamon-related things like that but let me tell you, this is good in blazing, perfect or freezing weather! It’s like frozen lemonade, perfect for any lemon lover ❤

So with further ado, I give you this simple, five ingredient, crowd-pleasing (oh my God, I just stared at the keyboard for five minutes because I didn't know what word could be used to describe this!) recipe for lemon sorbet!
Please do try this recipe for yourselves, this will be the recipe you'll trust me on forever. This looks like a long recipe, but it's not. It just looks like that because I have a lot to say to make your sorbet-making go smoothly! Process photos below, I’m sorry if they aren’t high quality, I’ll get myself a camera soon!

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Lemon Sorbet

Makes about a quart (this can easily be doubled or halved, though I don’t see why anyone would want to)

2 cups of water
1 1/4 cups of sugar
1 3/4 cups of freshly squeezed lemon juice, I used about five or six lemons
A good grating of lemon zest, I would suggest one whole lemon
A teeny pinch of salt

First, throw the water, sugar and zest together in a small saucepan over low heat and cook just until the sugar fully dissolves and the water looks clear.

Then bring it up to a simmer and let it simmer for five minutes to fully absorb all of that lemon zest’s beautiful lemony oils.

Pour in the lemon juice and stir it around.

Then just put the whole thing in the fridge to cool down, about three hours, I let it go overnight cause I had the time. Or just throw it in the freezer and check on it every half an hour to chill it faster. Should take about one to one and a half hours, I think.
*You do not want the lemony mixture to be hot! Room temperature is fine, but chilled gets it churning much much faster. Trust me, I’ve tried. And I so regret it.*

Once chilled, pour it into your frozen ice cream machine insert/bowl and let it go for around thirty minutes. Don’t stop when it looks like a crushed ice lemon smoothie and it’s really yellow, it should be really pale, almost white in color and should hold its shape and not sink down when you stop the machine.
*You can, at this stage, throw in any mix-ins you like. I tried chopping up some candied lemon peel, recipe from The Kitchn and it took it to another level of extraordinary.*

Dump the beautiful sorbet into a freezable container, and let it fully set for a few hours.

Share it with your friends, your neighbors, your family…or just eat it all by yourself.

Angelina xo

P.S. The photos below are of my birthday cake! I was planning to make my own…but my friend didn’t know that and bought a cake on his way over! So I didn’t think my little fridge could take that much cake…but there’s always next year, eh? Plus I didn’t want to hurt his feelings by not eating his cake!

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