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I MADE POT PIE.

I used to looooove eating those frozen chicken pot pies when I was younger, but alas I stopped. 

I haven’t made anything in a while so I finally got the oomph to tackle this (motivated by starvation aka mom is away on vacation)

So I wanted to make chicken pot pie, but we had no chicken so I used lean turkey patties to replace that. Also had no peas so replaced that with cucumbers lmao

It was really makeshift. Mixed and matched from different recipes for the final product:

Crust: http://www.food.com/recipe/chicken-pot-pie-with-biscuit-crust-26846

Filling: http://allrecipes.com/recipe/chicken-pot-pie-ix/  —— used the amount of ingredient from this recipe buuuuut cooked/added the turkey, carrots, & cucumbers as instructed in this recipe (http://www.foodnetwork.com/recipes/ina-garten/chicken-pot-pie-recipe.html)

Also garnished the top following that Ina Garten recipe.

Overall it was good, but didn’t reach my tummy’s expectations :(

It may have been due to the change of ingredients, but I felt it was lacking in flavor. It is also verrry heavy haha but still! quite tasty and I’m proud of how nice my pie looked! 

Breakfast ain’t no joke.

Cereal (grain): Fiber one, Trader Joe’s High Fiber Fruit & Nut Medley, Kashi’s Go Lean Crunch

Fruit: Blueberries 

Nuts (protein): Hazelnut, cashews, peanuts (with skin)

Dairy (& protein too!): 2% Milk (almost to the top of the bowl)

Topped with cinnamon & cocoa powder

Strawberry malt cupcakes!! The frosting is soooo good. I had a little trouble with the frosting as it wasn’t as solid as the ones in the picture of the recipe. I only used three cups of powdered sugar as they would have been way too sweet else wise! 

Strawberry malt cupcakes!! The frosting is soooo good. I had a little trouble with the frosting as it wasn’t as solid as the ones in the picture of the recipe. I only used three cups of powdered sugar as they would have been way too sweet else wise! 

Cakepop tutorial: http://divascancook.com/2012/04/how-to-make-cake-pops-easy-best.html

Red Velvet Cake Recipe & Cream Cheese Frosting Recipe: http://divascancook.com/2009/11/the-best-red-velvet-cake-recipe-easy-homemade-moist-with-southern-flair.html

OMG CAKEPOPS. So hard to make. I will only make them again with the right icing and candy melts. I tried to cheat and just use regular white chocolate chips and it was kind of hard. I had to “spread” the chocolate onto the cakepops rather than dip them for those ones. Ugh so tough, but they were cute :D


thecakebar:

Quick Video: Making Your Own Extracts 

  • This is the perfect Christmas gift! Extracts are used for baking but also used for making drinks like homemade lattes, frappes, hot cocoa, and alcohol infused cocktails! Plus, they’re good for shipping to a distant loved one!
Saving this for whenever I make a pie. Different ways to make the crust!!

Saving this for whenever I make a pie. Different ways to make the crust!!

thecakebar:

Food Conversion Chart {click link for FULL list of conversions}
CUPS to MILILITERS (cup to ml)
1 cup = 16 tablespoons = 48 teaspoons = 240 ml3/4 cup = 12 tablespoons = 36 teaspoons = 180 ml2/3 cup = 11 tablespoons = 32 teaspoons = 160 ml1/2 cup = 8 tablespoons = 24 teaspoons = 120 ml1/3 cup = 5 tablespoons = 16 teaspoons = 80 ml1/4 cup = 4 tablespoons = 12 teaspoons = 60 ml1 tablespoon = 15 ml1 teaspoon = 5 ml
CUPS to FLUID OUNCES (cup to fl. oz)
1 cup = 8 fl oz3/4 cup = 6 fl oz2/3 cup = 5 fl oz1/2 cup = 4 fl oz1/3 cup = 3 fl oz1/4 cup = 2 fl oz1 tablespoon = 0.5 fl oz1 fl oz = 2 tablespoons = 6 teaspoons
FAHRENHEIT to CELCIUS (F to C)
500 F = 260 C475 F = 245 C450 F = 235 C425 F = 220 C400 F = 205 C375 F = 190 C350 F = 180 C325 F = 160 C300 F = 150 C275 F = 135 C250 F = 120 C225 F = 107 C
FLOUR (CUP to GRAMS)
1 cup flour = 140 grams3/4 cup flour = 105 grams2/3 cup flour = 95 grams1/2 cup flour = 70 grams1/3 cup flour = 50 grams1/4 cup flour = 35 grams1 tablespoon flour = 10 grams
* Weights may change according to method used. Above are according to ‘dip and sweep’ method.
BUTTER (CUP to STICKS to OUNCES to GRAMS)
1 cup butter = 2 sticks = 8 ounces = 230 grams
GRANULATED SUGAR (CUP to GRAMS)
1 cup sugar = 200 grams3/4 cup sugar = 150 grams2/3 cup sugar = 135 grams1/2 cup sugar = 100 grams1/3 cup sugar = 70 grams1/4 cup sugar = 50 grams1 tablespoon sugar = 15 grams
BROWN SUGAR (CUP to GRAMS)
1 cup sugar = 220 grams3/4 cup sugar = 165 grams2/3 cup sugar = 145 grams1/2 cup sugar = 110 grams1/3 cup sugar = 75 grams1/4 cup sugar = 55 grams1 tablespoon sugar = 15 grams
COCOA (CUP to GRAMS)
1 cup cocoa = 105 grams3/4 cup cocoa = 80 grams2/3 cup cocoa = 70 grams1/2 cup cocoa = 55 grams1/3 cup cocoa = 35 grams1/4 cup cocoa = 25 grams1 tablespoon cocoa = 7 grams
* Weights may change according to method used. Above are according to ’spoon and level’ method.
CORNSTARCH (CUP to GRAMS)
1 cup cornstarch = 125 grams3/4 cup cornstarch = 95 grams2/3 cup cornstarch = 85 grams1/2 cup cornstarch = 65 grams1/3 cup cornstarch = 40 grams1/4 cup cornstarch = 30 grams1 tablespoon cornstarch = 8 grams
* Weights may change according to method used. Above are according to ’spoon and level’ method.
POWDERED SUGAR (CUP to GRAMS)
1 cup powdered sugar = 160 grams3/4 cup powdered sugar = 120 grams2/3 cup powdered sugar = 105 grams1/2 cup powdered sugar = 80 grams1/3 cup powdered sugar = 55 grams1/4 cup powdered sugar = 40 grams1 tablespoon powdered sugar = 10 grams
* Weights may change according to method used. Above are according to ’spoon and level’ method.
EGG
1 egg (without shell) = 50 grams1 egg yolk = 20 grams1 egg white = 30 grams
POUNDS to GRAMS
1/4 pound = 112 grams1/2 pound = 225 grams3/4 pound = 340 grams1 pound = 450 grams1,25 pound = 560 grams1,5 pound = 675 grams2 pound = 900 grams2,25 pound = 1 kilogram3 pound = 1,35 kilograms4,5 pound = 2 kilograms
OUNCES to GRAMS
1 oz = 28 grams2 oz = 56 grams3,5 oz = 100 grams4 oz = 112 grams5 oz = 140 grams6 oz = 168 grams8 oz = 225 grams9 oz = 250 grams10 oz = 280 grams12 oz = 340 grams16 oz = 450 grams18 oz = 500 grams20 oz = 560 grams24 oz = 675 grams27 oz = 750 grams36 oz = 1 kilogram54 oz = 1,5 kilograms72 oz = 2 kilograms

thecakebar:

Food Conversion Chart {click link for FULL list of conversions}

CUPS to MILILITERS (cup to ml)

1 cup = 16 tablespoons = 48 teaspoons = 240 ml
3/4 cup = 12 tablespoons = 36 teaspoons = 180 ml
2/3 cup = 11 tablespoons = 32 teaspoons = 160 ml
1/2 cup = 8 tablespoons = 24 teaspoons = 120 ml
1/3 cup = 5 tablespoons = 16 teaspoons = 80 ml
1/4 cup = 4 tablespoons = 12 teaspoons = 60 ml
1 tablespoon = 15 ml
1 teaspoon = 5 ml

CUPS to FLUID OUNCES (cup to fl. oz)

1 cup = 8 fl oz
3/4 cup = 6 fl oz
2/3 cup = 5 fl oz
1/2 cup = 4 fl oz
1/3 cup = 3 fl oz
1/4 cup = 2 fl oz
1 tablespoon = 0.5 fl oz
1 fl oz = 2 tablespoons = 6 teaspoons

FAHRENHEIT to CELCIUS (F to C)

500 F = 260 C
475 F = 245 C
450 F = 235 C
425 F = 220 C
400 F = 205 C
375 F = 190 C
350 F = 180 C
325 F = 160 C
300 F = 150 C
275 F = 135 C
250 F = 120 C
225 F = 107 C

FLOUR (CUP to GRAMS)

1 cup flour = 140 grams
3/4 cup flour = 105 grams
2/3 cup flour = 95 grams
1/2 cup flour = 70 grams
1/3 cup flour = 50 grams
1/4 cup flour = 35 grams
1 tablespoon flour = 10 grams

* Weights may change according to method used. Above are according to ‘dip and sweep’ method.

BUTTER (CUP to STICKS to OUNCES to GRAMS)

1 cup butter = 2 sticks = 8 ounces = 230 grams

GRANULATED SUGAR (CUP to GRAMS)

1 cup sugar = 200 grams
3/4 cup sugar = 150 grams
2/3 cup sugar = 135 grams
1/2 cup sugar = 100 grams
1/3 cup sugar = 70 grams
1/4 cup sugar = 50 grams
1 tablespoon sugar = 15 grams

BROWN SUGAR (CUP to GRAMS)

1 cup sugar = 220 grams
3/4 cup sugar = 165 grams
2/3 cup sugar = 145 grams
1/2 cup sugar = 110 grams
1/3 cup sugar = 75 grams
1/4 cup sugar = 55 grams
1 tablespoon sugar = 15 grams

COCOA (CUP to GRAMS)

1 cup cocoa = 105 grams
3/4 cup cocoa = 80 grams
2/3 cup cocoa = 70 grams
1/2 cup cocoa = 55 grams
1/3 cup cocoa = 35 grams
1/4 cup cocoa = 25 grams
1 tablespoon cocoa = 7 grams

* Weights may change according to method used. Above are according to ’spoon and level’ method.

CORNSTARCH (CUP to GRAMS)

1 cup cornstarch = 125 grams
3/4 cup cornstarch = 95 grams
2/3 cup cornstarch = 85 grams
1/2 cup cornstarch = 65 grams
1/3 cup cornstarch = 40 grams
1/4 cup cornstarch = 30 grams
1 tablespoon cornstarch = 8 grams

* Weights may change according to method used. Above are according to ’spoon and level’ method.

POWDERED SUGAR (CUP to GRAMS)

1 cup powdered sugar = 160 grams
3/4 cup powdered sugar = 120 grams
2/3 cup powdered sugar = 105 grams
1/2 cup powdered sugar = 80 grams
1/3 cup powdered sugar = 55 grams
1/4 cup powdered sugar = 40 grams
1 tablespoon powdered sugar = 10 grams

* Weights may change according to method used. Above are according to ’spoon and level’ method.

EGG

1 egg (without shell) = 50 grams
1 egg yolk = 20 grams
1 egg white = 30 grams

POUNDS to GRAMS

1/4 pound = 112 grams
1/2 pound = 225 grams
3/4 pound = 340 grams
1 pound = 450 grams
1,25 pound = 560 grams
1,5 pound = 675 grams
2 pound = 900 grams
2,25 pound = 1 kilogram
3 pound = 1,35 kilograms
4,5 pound = 2 kilograms

OUNCES to GRAMS

1 oz = 28 grams
2 oz = 56 grams
3,5 oz = 100 grams
4 oz = 112 grams
5 oz = 140 grams
6 oz = 168 grams
8 oz = 225 grams
9 oz = 250 grams
10 oz = 280 grams
12 oz = 340 grams
16 oz = 450 grams
18 oz = 500 grams
20 oz = 560 grams
24 oz = 675 grams
27 oz = 750 grams
36 oz = 1 kilogram
54 oz = 1,5 kilograms
72 oz = 2 kilograms

(via 3dible)

So my sister came home for dinner and my mom looooves to go all out all the time. So this time around she made peking duck, seared tuna with her own wasabi infused sauced creation, an absolutely delicious shrimp salad, and some kind of mushroom/vegetable noodle. Those noodles were absolutely fantastic!! The texture and their taste was outstanding. Typically I really need some kind of protein with my noodles, but the simple flavors together really brought out the dish. I LOVE LIVING AT HOME

So I made a red velvet molten birthday cake for the right sister this time. It was my younger sister’s 17th bday party so I made a large molten cake for everyone at the party. It was great except getting it out of the bowl without breaking didn’t work so well, as you can see in the picture. I topped it off with some buttercream white chocolate ganache. Of course as all molten cakes should be eaten, I bought some vanilla ice cream from our local shoprite and eveyone got a scoop of that along with their cake. I pretty much did the same as last time except I think I doubled the cake and I changed the baking time. I never could tell when it was finished so I just popped it out considering I had to make it during dinner and it still didn’t seem finished quite yet by cake time. W/e. It still worked!! For the recipe, just look at my old post the first time I made the red velvet molten cake

Chocolate Mousse Pie:

While I was a Rutgers student, this was one of the desserts at the dining halls that my friends and I would fight for. Whenever these babies were around, it was like hyenas to the carcass of w/e hyenas love to eat that’s dead or injured. But alas, the dream did not last as I graduated and living at home, no one made this. SO IT WAS UP TO ME TO REACH FOR THE STARS. All seriousness aside, I made this for my cousin Amy who had just returned and completed a three - four month boot camp for the marines and was leaving again for a 3 or 4 year training. She loves chocolate so I figured she would love this. It came out a huge success!!!

I must say, I am quite proud of myself for recreating  (copying from recipes online) that dessert at Rutgers. Go to the bottom for the links for the chocolate mousse and the pie. I used two different recipes: a stellar one for the mousse and another for the assembly of the rest of the pie. For the mousse I stuck exactly to the recipe. It really is a great one and it is so delicious. It was more than I needed, but you can use the extra for dessert shooters and a ton of other stuff…or you can just eat it straight up. I used the recipe for the whipped cream from the other recipe. The slight changes I made for that one were or the changes I would make are:

1. Skip the meringue that is applied to the pie crust. It made the crust far too sweet. No need for it as it takes away from the actual pie. It really was unpleasant and it was unfortunate that I did that.

2. I did not fold in any of the whipped cream into the mousse

3. I folded in some mini chocolate chips into the whipped cream. They are present in the pie at Rutgers so I just bought a bag and added in about half or 2/3’s of a 11oz bag. The exact amount really isn’t important and it does enhance the pie. 

4. I garnished it with three blueberries and two mint leaves

Mousse:

http://www.askchefdennis.com/2011/12/the-best-chocolate-mousse-youll-ever-have/

Pie Assembly:

http://cupcakeswithsprinkles.blogspot.com/2012/09/chocolate-mousse-pie.html

So just to make sure, I DID NOT the link for the pie assemble for the mousse I made nor did I incorporate any part of it into the mousse.

18 Microwave Snacks You Can Cook In A Mug

THESE ARE DELICIOUS. My mom made them again! The closest flavor I can give them is “sweet and spicy”. Though it’s also salty and not overpowering like wings at restaurants. As you see the sauce clings onto the wings, but it’s almost like a dry rub. The sauce hardens over the wings as well making the wings crispy. In actuality, these wings are made using dressed up fish sauce once again! Teehee. They don’t taste anything like fish and are absolutely divine. I had no idea the sauce was fish sauce at first. All I knew was they were delicious

Mom also made this. So if you couldn’t tell by the last uploads being all my mom’s cooking, she is quite the cook and learns all this on her own. When cooking an entree, she never uses a measuring device and just knows how much of an ingredient to add. It astounds me and makes it really difficult for me to learn her recipes, but I will try! My sister and I have decided we will each learn some recipes, thus in the future we HAVE to visit each other to eat some of my mom’s food. One day I will cook for her instead! 

So this is essentially a Vietnamese salad. It’s called Goi (with accent marks somewhere in the word) and that’s just an umbrella term as there are different types of goi just like there are salads. This one consists of pork, sesame seeds, bell peppers and other vegetables…(I don’t know lol) The dressing is usually has fish sauce in it and IT’S NOT DISGUSTING!!! It sounds gross, but it’s been dressed up, so it’s not the same fish sauce you see out of the bottle at an Asian food store. The dressing is already mixed in and the mix of sweet, salty, and savory is absolutely delicious. It doesn’t get tiring and is very refreshing!

So my mom also made these things. I call them “ball thingys”. They have an actual name in Vietnamese, which I will get another time. They don’t look so appetizing in this picture, but they are absolutely delicious. It’s hard to see, but the dough on the outside is made up of smaller beads so the texture is absolutely wonderful when you eat them. To eat them, we slather them in and excess amount of sweet/savory coconut sauce (also homemade) and top them off with sesame seeds. Once I get a picture of them topped off I’ll upload it as well

So my mom also made these things. I call them “ball thingys”. They have an actual name in Vietnamese, which I will get another time. They don’t look so appetizing in this picture, but they are absolutely delicious. It’s hard to see, but the dough on the outside is made up of smaller beads so the texture is absolutely wonderful when you eat them. To eat them, we slather them in and excess amount of sweet/savory coconut sauce (also homemade) and top them off with sesame seeds. Once I get a picture of them topped off I’ll upload it as well

I MADE POT PIE.

I used to looooove eating those frozen chicken pot pies when I was younger, but alas I stopped. 

I haven’t made anything in a while so I finally got the oomph to tackle this (motivated by starvation aka mom is away on vacation)

So I wanted to make chicken pot pie, but we had no chicken so I used lean turkey patties to replace that. Also had no peas so replaced that with cucumbers lmao

It was really makeshift. Mixed and matched from different recipes for the final product:

Crust: http://www.food.com/recipe/chicken-pot-pie-with-biscuit-crust-26846

Filling: http://allrecipes.com/recipe/chicken-pot-pie-ix/  —— used the amount of ingredient from this recipe buuuuut cooked/added the turkey, carrots, & cucumbers as instructed in this recipe (http://www.foodnetwork.com/recipes/ina-garten/chicken-pot-pie-recipe.html)

Also garnished the top following that Ina Garten recipe.

Overall it was good, but didn’t reach my tummy’s expectations :(

It may have been due to the change of ingredients, but I felt it was lacking in flavor. It is also verrry heavy haha but still! quite tasty and I’m proud of how nice my pie looked! 

Breakfast ain’t no joke.

Cereal (grain): Fiber one, Trader Joe’s High Fiber Fruit & Nut Medley, Kashi’s Go Lean Crunch

Fruit: Blueberries 

Nuts (protein): Hazelnut, cashews, peanuts (with skin)

Dairy (& protein too!): 2% Milk (almost to the top of the bowl)

Topped with cinnamon & cocoa powder

Strawberry malt cupcakes!! The frosting is soooo good. I had a little trouble with the frosting as it wasn’t as solid as the ones in the picture of the recipe. I only used three cups of powdered sugar as they would have been way too sweet else wise! 

Strawberry malt cupcakes!! The frosting is soooo good. I had a little trouble with the frosting as it wasn’t as solid as the ones in the picture of the recipe. I only used three cups of powdered sugar as they would have been way too sweet else wise! 

Cakepop tutorial: http://divascancook.com/2012/04/how-to-make-cake-pops-easy-best.html

Red Velvet Cake Recipe & Cream Cheese Frosting Recipe: http://divascancook.com/2009/11/the-best-red-velvet-cake-recipe-easy-homemade-moist-with-southern-flair.html

OMG CAKEPOPS. So hard to make. I will only make them again with the right icing and candy melts. I tried to cheat and just use regular white chocolate chips and it was kind of hard. I had to “spread” the chocolate onto the cakepops rather than dip them for those ones. Ugh so tough, but they were cute :D


thecakebar:

Quick Video: Making Your Own Extracts 

  • This is the perfect Christmas gift! Extracts are used for baking but also used for making drinks like homemade lattes, frappes, hot cocoa, and alcohol infused cocktails! Plus, they’re good for shipping to a distant loved one!
Saving this for whenever I make a pie. Different ways to make the crust!!

Saving this for whenever I make a pie. Different ways to make the crust!!

thecakebar:

Food Conversion Chart {click link for FULL list of conversions}
CUPS to MILILITERS (cup to ml)
1 cup = 16 tablespoons = 48 teaspoons = 240 ml3/4 cup = 12 tablespoons = 36 teaspoons = 180 ml2/3 cup = 11 tablespoons = 32 teaspoons = 160 ml1/2 cup = 8 tablespoons = 24 teaspoons = 120 ml1/3 cup = 5 tablespoons = 16 teaspoons = 80 ml1/4 cup = 4 tablespoons = 12 teaspoons = 60 ml1 tablespoon = 15 ml1 teaspoon = 5 ml
CUPS to FLUID OUNCES (cup to fl. oz)
1 cup = 8 fl oz3/4 cup = 6 fl oz2/3 cup = 5 fl oz1/2 cup = 4 fl oz1/3 cup = 3 fl oz1/4 cup = 2 fl oz1 tablespoon = 0.5 fl oz1 fl oz = 2 tablespoons = 6 teaspoons
FAHRENHEIT to CELCIUS (F to C)
500 F = 260 C475 F = 245 C450 F = 235 C425 F = 220 C400 F = 205 C375 F = 190 C350 F = 180 C325 F = 160 C300 F = 150 C275 F = 135 C250 F = 120 C225 F = 107 C
FLOUR (CUP to GRAMS)
1 cup flour = 140 grams3/4 cup flour = 105 grams2/3 cup flour = 95 grams1/2 cup flour = 70 grams1/3 cup flour = 50 grams1/4 cup flour = 35 grams1 tablespoon flour = 10 grams
* Weights may change according to method used. Above are according to ‘dip and sweep’ method.
BUTTER (CUP to STICKS to OUNCES to GRAMS)
1 cup butter = 2 sticks = 8 ounces = 230 grams
GRANULATED SUGAR (CUP to GRAMS)
1 cup sugar = 200 grams3/4 cup sugar = 150 grams2/3 cup sugar = 135 grams1/2 cup sugar = 100 grams1/3 cup sugar = 70 grams1/4 cup sugar = 50 grams1 tablespoon sugar = 15 grams
BROWN SUGAR (CUP to GRAMS)
1 cup sugar = 220 grams3/4 cup sugar = 165 grams2/3 cup sugar = 145 grams1/2 cup sugar = 110 grams1/3 cup sugar = 75 grams1/4 cup sugar = 55 grams1 tablespoon sugar = 15 grams
COCOA (CUP to GRAMS)
1 cup cocoa = 105 grams3/4 cup cocoa = 80 grams2/3 cup cocoa = 70 grams1/2 cup cocoa = 55 grams1/3 cup cocoa = 35 grams1/4 cup cocoa = 25 grams1 tablespoon cocoa = 7 grams
* Weights may change according to method used. Above are according to ’spoon and level’ method.
CORNSTARCH (CUP to GRAMS)
1 cup cornstarch = 125 grams3/4 cup cornstarch = 95 grams2/3 cup cornstarch = 85 grams1/2 cup cornstarch = 65 grams1/3 cup cornstarch = 40 grams1/4 cup cornstarch = 30 grams1 tablespoon cornstarch = 8 grams
* Weights may change according to method used. Above are according to ’spoon and level’ method.
POWDERED SUGAR (CUP to GRAMS)
1 cup powdered sugar = 160 grams3/4 cup powdered sugar = 120 grams2/3 cup powdered sugar = 105 grams1/2 cup powdered sugar = 80 grams1/3 cup powdered sugar = 55 grams1/4 cup powdered sugar = 40 grams1 tablespoon powdered sugar = 10 grams
* Weights may change according to method used. Above are according to ’spoon and level’ method.
EGG
1 egg (without shell) = 50 grams1 egg yolk = 20 grams1 egg white = 30 grams
POUNDS to GRAMS
1/4 pound = 112 grams1/2 pound = 225 grams3/4 pound = 340 grams1 pound = 450 grams1,25 pound = 560 grams1,5 pound = 675 grams2 pound = 900 grams2,25 pound = 1 kilogram3 pound = 1,35 kilograms4,5 pound = 2 kilograms
OUNCES to GRAMS
1 oz = 28 grams2 oz = 56 grams3,5 oz = 100 grams4 oz = 112 grams5 oz = 140 grams6 oz = 168 grams8 oz = 225 grams9 oz = 250 grams10 oz = 280 grams12 oz = 340 grams16 oz = 450 grams18 oz = 500 grams20 oz = 560 grams24 oz = 675 grams27 oz = 750 grams36 oz = 1 kilogram54 oz = 1,5 kilograms72 oz = 2 kilograms

thecakebar:

Food Conversion Chart {click link for FULL list of conversions}

CUPS to MILILITERS (cup to ml)

1 cup = 16 tablespoons = 48 teaspoons = 240 ml
3/4 cup = 12 tablespoons = 36 teaspoons = 180 ml
2/3 cup = 11 tablespoons = 32 teaspoons = 160 ml
1/2 cup = 8 tablespoons = 24 teaspoons = 120 ml
1/3 cup = 5 tablespoons = 16 teaspoons = 80 ml
1/4 cup = 4 tablespoons = 12 teaspoons = 60 ml
1 tablespoon = 15 ml
1 teaspoon = 5 ml

CUPS to FLUID OUNCES (cup to fl. oz)

1 cup = 8 fl oz
3/4 cup = 6 fl oz
2/3 cup = 5 fl oz
1/2 cup = 4 fl oz
1/3 cup = 3 fl oz
1/4 cup = 2 fl oz
1 tablespoon = 0.5 fl oz
1 fl oz = 2 tablespoons = 6 teaspoons

FAHRENHEIT to CELCIUS (F to C)

500 F = 260 C
475 F = 245 C
450 F = 235 C
425 F = 220 C
400 F = 205 C
375 F = 190 C
350 F = 180 C
325 F = 160 C
300 F = 150 C
275 F = 135 C
250 F = 120 C
225 F = 107 C

FLOUR (CUP to GRAMS)

1 cup flour = 140 grams
3/4 cup flour = 105 grams
2/3 cup flour = 95 grams
1/2 cup flour = 70 grams
1/3 cup flour = 50 grams
1/4 cup flour = 35 grams
1 tablespoon flour = 10 grams

* Weights may change according to method used. Above are according to ‘dip and sweep’ method.

BUTTER (CUP to STICKS to OUNCES to GRAMS)

1 cup butter = 2 sticks = 8 ounces = 230 grams

GRANULATED SUGAR (CUP to GRAMS)

1 cup sugar = 200 grams
3/4 cup sugar = 150 grams
2/3 cup sugar = 135 grams
1/2 cup sugar = 100 grams
1/3 cup sugar = 70 grams
1/4 cup sugar = 50 grams
1 tablespoon sugar = 15 grams

BROWN SUGAR (CUP to GRAMS)

1 cup sugar = 220 grams
3/4 cup sugar = 165 grams
2/3 cup sugar = 145 grams
1/2 cup sugar = 110 grams
1/3 cup sugar = 75 grams
1/4 cup sugar = 55 grams
1 tablespoon sugar = 15 grams

COCOA (CUP to GRAMS)

1 cup cocoa = 105 grams
3/4 cup cocoa = 80 grams
2/3 cup cocoa = 70 grams
1/2 cup cocoa = 55 grams
1/3 cup cocoa = 35 grams
1/4 cup cocoa = 25 grams
1 tablespoon cocoa = 7 grams

* Weights may change according to method used. Above are according to ’spoon and level’ method.

CORNSTARCH (CUP to GRAMS)

1 cup cornstarch = 125 grams
3/4 cup cornstarch = 95 grams
2/3 cup cornstarch = 85 grams
1/2 cup cornstarch = 65 grams
1/3 cup cornstarch = 40 grams
1/4 cup cornstarch = 30 grams
1 tablespoon cornstarch = 8 grams

* Weights may change according to method used. Above are according to ’spoon and level’ method.

POWDERED SUGAR (CUP to GRAMS)

1 cup powdered sugar = 160 grams
3/4 cup powdered sugar = 120 grams
2/3 cup powdered sugar = 105 grams
1/2 cup powdered sugar = 80 grams
1/3 cup powdered sugar = 55 grams
1/4 cup powdered sugar = 40 grams
1 tablespoon powdered sugar = 10 grams

* Weights may change according to method used. Above are according to ’spoon and level’ method.

EGG

1 egg (without shell) = 50 grams
1 egg yolk = 20 grams
1 egg white = 30 grams

POUNDS to GRAMS

1/4 pound = 112 grams
1/2 pound = 225 grams
3/4 pound = 340 grams
1 pound = 450 grams
1,25 pound = 560 grams
1,5 pound = 675 grams
2 pound = 900 grams
2,25 pound = 1 kilogram
3 pound = 1,35 kilograms
4,5 pound = 2 kilograms

OUNCES to GRAMS

1 oz = 28 grams
2 oz = 56 grams
3,5 oz = 100 grams
4 oz = 112 grams
5 oz = 140 grams
6 oz = 168 grams
8 oz = 225 grams
9 oz = 250 grams
10 oz = 280 grams
12 oz = 340 grams
16 oz = 450 grams
18 oz = 500 grams
20 oz = 560 grams
24 oz = 675 grams
27 oz = 750 grams
36 oz = 1 kilogram
54 oz = 1,5 kilograms
72 oz = 2 kilograms

(via 3dible)

So my sister came home for dinner and my mom looooves to go all out all the time. So this time around she made peking duck, seared tuna with her own wasabi infused sauced creation, an absolutely delicious shrimp salad, and some kind of mushroom/vegetable noodle. Those noodles were absolutely fantastic!! The texture and their taste was outstanding. Typically I really need some kind of protein with my noodles, but the simple flavors together really brought out the dish. I LOVE LIVING AT HOME

So I made a red velvet molten birthday cake for the right sister this time. It was my younger sister’s 17th bday party so I made a large molten cake for everyone at the party. It was great except getting it out of the bowl without breaking didn’t work so well, as you can see in the picture. I topped it off with some buttercream white chocolate ganache. Of course as all molten cakes should be eaten, I bought some vanilla ice cream from our local shoprite and eveyone got a scoop of that along with their cake. I pretty much did the same as last time except I think I doubled the cake and I changed the baking time. I never could tell when it was finished so I just popped it out considering I had to make it during dinner and it still didn’t seem finished quite yet by cake time. W/e. It still worked!! For the recipe, just look at my old post the first time I made the red velvet molten cake

Chocolate Mousse Pie:

While I was a Rutgers student, this was one of the desserts at the dining halls that my friends and I would fight for. Whenever these babies were around, it was like hyenas to the carcass of w/e hyenas love to eat that’s dead or injured. But alas, the dream did not last as I graduated and living at home, no one made this. SO IT WAS UP TO ME TO REACH FOR THE STARS. All seriousness aside, I made this for my cousin Amy who had just returned and completed a three - four month boot camp for the marines and was leaving again for a 3 or 4 year training. She loves chocolate so I figured she would love this. It came out a huge success!!!

I must say, I am quite proud of myself for recreating  (copying from recipes online) that dessert at Rutgers. Go to the bottom for the links for the chocolate mousse and the pie. I used two different recipes: a stellar one for the mousse and another for the assembly of the rest of the pie. For the mousse I stuck exactly to the recipe. It really is a great one and it is so delicious. It was more than I needed, but you can use the extra for dessert shooters and a ton of other stuff…or you can just eat it straight up. I used the recipe for the whipped cream from the other recipe. The slight changes I made for that one were or the changes I would make are:

1. Skip the meringue that is applied to the pie crust. It made the crust far too sweet. No need for it as it takes away from the actual pie. It really was unpleasant and it was unfortunate that I did that.

2. I did not fold in any of the whipped cream into the mousse

3. I folded in some mini chocolate chips into the whipped cream. They are present in the pie at Rutgers so I just bought a bag and added in about half or 2/3’s of a 11oz bag. The exact amount really isn’t important and it does enhance the pie. 

4. I garnished it with three blueberries and two mint leaves

Mousse:

http://www.askchefdennis.com/2011/12/the-best-chocolate-mousse-youll-ever-have/

Pie Assembly:

http://cupcakeswithsprinkles.blogspot.com/2012/09/chocolate-mousse-pie.html

So just to make sure, I DID NOT the link for the pie assemble for the mousse I made nor did I incorporate any part of it into the mousse.

18 Microwave Snacks You Can Cook In A Mug

THESE ARE DELICIOUS. My mom made them again! The closest flavor I can give them is “sweet and spicy”. Though it’s also salty and not overpowering like wings at restaurants. As you see the sauce clings onto the wings, but it’s almost like a dry rub. The sauce hardens over the wings as well making the wings crispy. In actuality, these wings are made using dressed up fish sauce once again! Teehee. They don’t taste anything like fish and are absolutely divine. I had no idea the sauce was fish sauce at first. All I knew was they were delicious

Mom also made this. So if you couldn’t tell by the last uploads being all my mom’s cooking, she is quite the cook and learns all this on her own. When cooking an entree, she never uses a measuring device and just knows how much of an ingredient to add. It astounds me and makes it really difficult for me to learn her recipes, but I will try! My sister and I have decided we will each learn some recipes, thus in the future we HAVE to visit each other to eat some of my mom’s food. One day I will cook for her instead! 

So this is essentially a Vietnamese salad. It’s called Goi (with accent marks somewhere in the word) and that’s just an umbrella term as there are different types of goi just like there are salads. This one consists of pork, sesame seeds, bell peppers and other vegetables…(I don’t know lol) The dressing is usually has fish sauce in it and IT’S NOT DISGUSTING!!! It sounds gross, but it’s been dressed up, so it’s not the same fish sauce you see out of the bottle at an Asian food store. The dressing is already mixed in and the mix of sweet, salty, and savory is absolutely delicious. It doesn’t get tiring and is very refreshing!

So my mom also made these things. I call them “ball thingys”. They have an actual name in Vietnamese, which I will get another time. They don’t look so appetizing in this picture, but they are absolutely delicious. It’s hard to see, but the dough on the outside is made up of smaller beads so the texture is absolutely wonderful when you eat them. To eat them, we slather them in and excess amount of sweet/savory coconut sauce (also homemade) and top them off with sesame seeds. Once I get a picture of them topped off I’ll upload it as well

So my mom also made these things. I call them “ball thingys”. They have an actual name in Vietnamese, which I will get another time. They don’t look so appetizing in this picture, but they are absolutely delicious. It’s hard to see, but the dough on the outside is made up of smaller beads so the texture is absolutely wonderful when you eat them. To eat them, we slather them in and excess amount of sweet/savory coconut sauce (also homemade) and top them off with sesame seeds. Once I get a picture of them topped off I’ll upload it as well

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Things I've made or want to make :)

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