These were the simple, but magical words I typed into the Google search engine. I was mad that there was only one egg left in the fridge, and that the butter was salted and not unsalted. Luckily, this led me to discovering what is sure to become one of my favorite chocolate cake recipes. It’s fluffy but moist, sweet but not too sweet, and just chocolately enough.
I didn’t have golden syrup (seems to be a British thing), but if you do, go for it.
Here is the recipe, word for word from this lovely lady: http://www.food.com/recipe/one-egg-chocolate-cake-212511?scaleto=12.0&st=null&mode=us
One Egg Chocolate Cake
- 4 tbsp (1/2 stick) butter
- 1 tablespoon golden syrup
- 1 egg
- 1⁄2 cup sugar
- 1 tablespoon cocoa
- 1 cup flour
- 1 teaspoon baking powder
- 3 drops vanilla essence
- 1 teaspoon baking soda
- 3⁄4 cup milk
- pre-heat oven to 190 degrees Celsius.
- grease a 20cm round cake tin and line base with baking paper.
- melt butter and syrup in a small saucepan.
- pour melted ingredients into a small bowl.
- add egg and sugar, beat well.
- sift cocoa, flour and BAKING POWDER together.
- fold sifted ingredients and essence into egg mixture.
- dissolve baking soda in milk.
- fold into egg mixture.
- pour mixture into prepared pan and bake for 30 minutes or until cake springs back when lightly touched.
- leave in tin 5 minutes before turning out onto wire rack.
It’s so weird to be back! Equally weird to see that many of you, whom I used to follow, are still posting regularly. I guess I’m the only one who fell off the wagon. For two years.
I still reference this blog sometimes for recipes. That’s what happened today, I looked up Cold Asian Noodle Salad because my mom requested it for dinner. I, shamefully, have not cooked much for months besides quick quesadillas and sandwiches. I bake on a monthly basis though. Baking always came easier to me than cooking. Plus, there’s that sweet tooth.
Med school has kept me busy. I didn’t have a summer. Spent 6 weeks studying for my board exam, day and night, and thankfully passed. I started my third year in July with my clinical clerkships, or rotations. I work in the hospital for free (actually my tuition goes towards paying for my experience) and learn the skills of the trade as I “rotate” through different specialties. So far I’ve finished one month of orthopedic surgery and one month of family medicine (FM). I’m starting my next month of FM on Tuesday (thank god for Labor Day holiday!). I’m loving it so far. Minus the almost 2 hours of commuting daily and the exhaustion when I come home.
Anyway, on to the reason I’m posting today. I wanted to share and catalog this recipe for a Banana-Date cake. I watched my grandma make it last month when she came to visit us, and tried to replicate it as closely as I could. I was too lazy to take notes so I had to try making it a couple times before it came out right. Essentially, free-handing it. I looked at other recipes for dense cakes like this to make sure my flour to baking power ratio and number of eggs was okay. This time it came out very well so I’ll stick to this recipe from now on! Continue reading
Oh my, has it really been more than two months since I posted on this blog? Yikes, I believe it has! Bad Nimmie.
I have tried some new recipes in the past couple months, but have been too distracted by other things to write about it.
Anyway, this photo above is the breakfast I made for my mom this morning. She has to work today. She’s a pharmacist at a hospital, and people need their meds on Mother’s Day too! I got up at 7:30am so I could make fresh waffles from scratch. Here is a previous blog post with the recipe. They were delicious! I had one and a half and so did my mom. 🙂 Continue reading
Disclaimer: Forgot to take a photo, so closest resembling photo above pulled from: http://iamahoneybee.com/2012/01/24/spinach-salad-with-shrimp-avocado-and-grapefruit-with-citrus-vinaigrette/
This is a really great salad that my mom has been making recently. It’s very quick to put together, sounds fancy, and tastes delicious- just how I like my recipes to be! And of course, it’s very healthy and satisfying.
Quick Asian-style shrimp salad
- 1 cup cooked shrimp
- 3 cups chopped lettuce
- 1/2 avocado, cut into bite-size cubes
- 2 medium oranges, cut into bite-size cubes
- Dressing: 1 tablespoon soy sauce, 1 tablespoon olive oil, drizzle of sesame oil, drizzle of hot chili oil, drizzle of agave nectar, 1 tablespoon sesame seeds, splash of vinegar, 1/2 lemon juice
We buy a large bag of cooked frozen shrimp from Costco and thaw the shrimp in warm water for about 5 minutes. The rest is just chopping up the veggies, adding shrimp, and tossing it all with the dressing. And that’s it, you have a quick meal! You can modify the dressing as you like, adding a little more of a certain oil or a little less of another. I find that you can have a really flavorful salad even with a drizzle of a couple of different oils! I like to make olive oil the star of the show since it’s good for you. The agave nectar balances the salty taste.
I try to eat healthy most of the time and save my indulgences for rich, home-cooked meals like thai curry and creamy pasta. Since a good chunk of my days is spent at work, I make sure to bring food from home and keep my cube/staff fridge stocked with healthy snacks. Recent snack has been flaxseed crackers from Trader Joe’s, peanut butter, and raisins. This keeps me away from the vending machine. It’s important to keep your body nourished!
Anyway, good night and hope you had a lovely Easter!
This is not Caesar salad per se, but the closest that I get to it at home. I don’t have time to deal with eggs, garlic, and anchovies, I save that for the restaurants! You might think it’s not worth dedicating an entire post to lettuce, but something wonderful happens when you chop it up and toss it with ranch dressing, freshly shredded parmesan, and a pinch of salt and pepper. That’s the magic I’m talking about here! Continue reading