Chocolate Cake

Ingredients

3 cups white sugar

2 cups wheat flour

1/2 cup of oatmeal

3/4 cup unsweetened cocoa powder

3 teaspoons baking powder

3 teaspoons baking soda

4 eggs

3 cup milk

1/2 cup coconut oil

Directions

Preheat oven to 350 °F.

In a large bowl, stir together the sugar, flour, oatmeal, cocoa, baking powder and baking soda. Add the eggs, milk, and oil until well blend. Pour evenly into the prepared pans.

Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. 

steamed cake

To steam the cake instead of baking, it tastes really good, soft and moist and the bacon is a plus. Anyway, not even get chance to take any picture and it’s all gone in no time.

Strongly recommend that you make your own frizzled green onion and leek and seaweed with sesame seeds yourself, it's not that hard and you house will have that aroma last for days.

Green onion and leek are from the backyard.

Ingredients: 

5 egg (separate egg yolk from egg white)

2 T sugar 

1 1/4 C wheat flour

2 T coconut oil

6 oz. of bacon

4 T frizzled green onion and leek (stir fry with bacon)

3 T Crispy Seaweed with Toasted Sesame Seeds (deep fry seaweed then mix with toasted sesame)

How to:

Have all the ingredients measured and ready for use.

In a clean stainless steel bowel, whip the egg white with sugar until foamy.

Add in egg yolks continue beating until blend well around 30 seconds.

Slowing fold the wheat flour in and then add mix in coconut oil gently.

Pour half the batter into the steamer pot, spread the bacon mix evenly and then pour in the rest of the batter, sprinkle with seaweed sesame.

Steam for 20 minutes or until a skewer inserted comes out clean.

Buttermilk bread & pound cake, can you tell which one is which?

For the efficiency, I hardly bake only food at a time, sometimes 2 or 3 or more.

The past weekend, I bought the wrong dairy, buttermilk, therefore, I have to use it and found a lot of yummy receipts so I try 2 so far.

I’m supposed to get half and half, these 2 products display side by side, same brand, same color, same design, well products’ name are different, but I’m kind of in a hurry, so this is what happen.

Sometimes, mistakes make something interesting and new. Things always turn around before you can notice it, cherish your life.

It tastes good, next time for the pound cake, I’ll have oatmeal and walnuts add into it. I’m sure, it tastes even better and healthier.

 Basic Buttermilk Quick Bread Makes one loaf

 2 cups all-purpose wheat flour
 1/2 cup brown sugar
 1 1/2 teaspoons baking powder
 1/2 teaspoon baking soda
 1 cup buttermilk
 1 large egg
 1/4 cup unsalted butter, olive oil, or vegetable oil

 Heat the oven to 350°F. Grease a standard 9 x 5 loaf pan.

 Whisk together the flour, sugar, baking powder, and baking soda in a medium mixing bowl.  Melt the butter, if using. Whisk it in a separate bowl with the buttermilk and the egg.

 Pour the liquid ingredients over the dry ingredients. Gently stir and fold the ingredients until  all the flour has been incorporated and a shaggy, wet batter is formed. 

 Scrape the batter into the prepared pan and pat it into the corners. Bake for 45-50 minutes.  Let the loaf cool in the pan for 15 minutes before removing and slicing.

 Buttermilk Pound Cakes

 3 cups all-purpose wheat flour

 1/4 teaspoon baking soda

 1/2 cup butter

  2 cups brown sugar

  6 eggs

  1 cup buttermilk

 Preheat oven to 325 °F. Grease one 9 or 10 inch tube pan. Mix together the flour, baking      soda, and salt. Set aside.

 In a large bowl, beat butter with sugar. Mix in the eggs, one at time, and beating well   after  each addition.  Gently mix in flour mixture alternately with the buttermilk. Pour batter into    the prepared pan.

 Bake for 90 minutes. Do not open oven door until after one hour. When cake begins to pull   away from the side of the pan it is done. Let cool in pan for 10 minutes, then turn out onto a  wire rack and cool completely.