Apple Rum Cider

Celebratory drink for getting a job last week. Started this week. Crazy tired all the time now, but I bet it’s from getting used to being up so early and doing stuff all day.

Ingredients:

  • 1 shot of dark rum
  • ice
  • enough apple cider to fill the glass
  • juice of 1/2 of a lemon

Directions:

1) Mix all together.

Apple Rum Cider

Advertisements

Chocolate Cupcakes with Chocolate Rum Frosting

I’ve been on a bit of a hiatus from cooking and baking anything new since I’m saving money for a big trip and can only buy rice and soy sauce in massive amounts and thus only need to buy tofu and a few other things to make my favorite dish. However, now with a week and a bit left I’ve run out of soy sauce! I’ll be making more fries and sandwiches. Also, my mother has sent amazing amounts of food to me in Korea, and I’ve recently been cooking all those boxed meals to get rid of them before I go on my big trip. I’ve also been running around Korea doing everything I’ve been meaning to do and spending more time with friends because after the big trip I’m leaving Korea for good to go back to the United States.

I still have my oven, so this is either the last thing, or the second to last thing I’ve baked. Probably last because I want to make pancakes and then I’ll be out of flour. Cupcakes taken from here, frosting taken from here. I had to add the rum because I’ve also got to use that up too!

Ingredients:

  • Cupcakes
  1. just over 1/3 cup butter, softened
  2. 2 eggs
  3. 1 1/4 cup sugar
  4. 100g dark chocolate, melted
  5. 2 cups + 2 TBSP flour
  6. 1 tsp baking soda
  7. 2 TBSP cocoa
  8. 1 cup buttermlik (1TBSP vinegar/lemon juice mixed with 1 cup – 1 TBSP milk)
  • Frosting
  1. 3/4 cup butter, softened
  2. 1 1/24 cup powdered sugar
  3. 1/2 tsp rum
  4. 3 oz dark chocolate, melted

Directions:

1) Heat the oven to 375F/180C or toaster oven to 140C.

2) Mix the butter, eggs, sugar and chocolate in a large bowl.

3) Slowly add the flour, baking soda and cocoa and mix.

4) Slowly add the buttermilk and mix.

5) Pour the mixture (it will be very liquid) into baking tins and bake for 15-20 minutes, or until a toothpick inserted comes out clean.

6) Allow to cool completely before adding the frosting.

7) To make the frosting, mix the butter and the sugar.

8) Add the rum and chocolate and mix.

9) Top the cupcakes with the frosting.

Chocolate Cupcakes with Chocolate Rum Frosting 009

Quick and Simple Brownies

After coming back from a 2 day vacation with a 6 hour flight there and back, all I wanted was brownies. I won’t get good ones in Korea without making them myself.

Ingredients:

  • 1/2 cup butter, melted
  • 1 cup sugar
  • 1/4 cup cocoa powder
  • 1/2 tsp vanilla/rum
  • 2 eggs
  • 3/4 cup flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt

Directions:

1) Preheat the oven to 350F/170C or toaster oven to 130C.

2) Mix all the ingredients together, in the above order.

3) Pour into baking tins.

4) Bake for 15-20 minutes.

5) Allow to cool a bit before serving.

Quick and Simple Brownies 003

Deep Dish Chocolate Chip Cookies

From the name I thought it was going to be cooked in a skillet, but weekend plans change and this worked out better. Cookies made in tins in a toaster oven!

Recipe taken from here.

Ingredients:

  • 1/2 cup butter, room temp
  • 1/2 cup light brown sugar
  • 1/3 cup sugar
  • 1 tsp vanilla/rum
  • 1 egg
  • 1 cup flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 cup of chocolate chips

Directions:

1) Heat the oven to 375F/170C or toaster oven to 140C.

2) Stir the butter in a large bowl to make it creamy.

3) Add the sugars and mix until combined.

4) Add the vanilla and egg and mix until combined.

5) Add half the flour and mix until combined.

6) Add the rest of the flour, salt and baking soda and mix until combined.

7) Add the chocolate chips and mix.

8) Press into baking tins and bake for 15 minutes, until the top is starting to brown.

9) Serve with vanilla ice cream.

Chocolate Chip Cookies 010

Standard Granola Bars Take 2

I tried this recipe before, but here was a second take. When I tried before, I said I would try making them more non-toaster-oven-friendly. Well, I did it! All you have to do is add olive oil to the pan, add the oats and nuts and toss occasionally until they are toasted.

I also used maple syrup instead of honey and it came out fine.

I also used less chocolate (about 1/4 cup instead of 1 cup) and they were still great and held together fine.

Some food, Gwangju, Naesangjan, and more food 297

Apple-Raspberry Crumble

After this I can’t bake with raspberries anymore. I’ve got about a cup left and I’ll just eat them now. Plus, I guess it’s peach time in Korea since that’s all I see in the market now. Recipe taken from here.

Ingredients:

  • Filling
  1. 4 apples, peeled, sliced into chunks  of about 3/4 inches
  2. 1 cup of raspberries
  3. 1.5 TBSP sugar
  4. 1 TBSP flour
  5. 1 tsp vanilla or rum
  6. 1 tsp cinnamon
  7. pinch of salt
  • Topping
  1. 4 TBSP butter
  2. 1/4 cup oats
  3. 1/4 cup + 2 TBSP flour
  4. 1/4 cup packed light brown sugar
  5. 1/4 cup + 2 TBSP walnuts

Directions:

1)Heat the oven to 370F/190C or toaster oven to 170C.

2) Mix the apples though salt together.

3) Add the mixture to baking tins

4) Mix the oats though walnuts together.

5) Add the butter using your hands.

6) Add the oat mixture to the top of the apple mixture.

7) Bake for 30 minutes.

8) Let sit for 10 minutes.

9) Serve with vanilla ice cream.

Leek and Potato Soup AND Raspberry Spite AND Apple Raspberry Cri 013

Raspberry Lemon Cake

Crazy for raspberries right now! Cheap in retrospect to other fruits in Korea. These I made before going away for a weekend and kept in the freezer so I’d have them for Monday morning (or Sunday night) and they turned out great. Recipe taken from here. The Lemon Streusel topping made wayyy to much, so I froze it as it should last for 1 month.

Ingredients:

  • Cake
  1. 1 cup flour
  2. 1 tsp baking powder
  3. 11 TBSP butter, room temp
  4. 3/4 cup sugar
  5. 3/4 tsp salt
  6. 2 eggs
  7. 1 tsp vanilla/rum
  8. 1 cup raspberries
  • Lemon Streusel
  1. 6 TBSP butter
  2. 1 cup flour
  3. 1/2 cup sugar
  4. 3/4 tsp salt
  5. zest of 1 lemon
  6. 1/2 cup chopped almonds

Directions:

1) Preheat the oven to 350F/170C or toaster oven to 130C.

2) Mix the flour and baking powder in a small bowl.

3) Beat the butter in a large bowl until smooth.

4) Add the sugar and salt to the butter and mix.

5) Combine the eggs and vanilla/rum in another small bowl.

6) Add the egg mixture to the butter mixture and combine.

7) Add the flour mixture to the egg/butter mixture and combine.

8) Fold in the raspberries.

9) Make the lemon streusel by letting the cold butter sit at room temperature for 5 minutes.

10) Mix the flour, sugar, salt and lemon zest together.

11) Mix with the butter by hand until most of the butter clumps are gone.

12) Mix in the almonds.

13) Pour the raspberry batter into baking tins and smooth.

14) Top with the lemon mixture and bake for 50 minutes, or until a toothpick inserted comes out clean and the top is browned.

Lemon Raspberry Cake 004