Friday, January 28, 2011

Valentine’s Day Giveaway Winners

Thank you everyone for participating the vey first giveaway on my blog.  I truly appreciate your supports.  Are you ready to see if you’re one of the lucky winners?

Drum roll please……




The lucky winner to this heart shape crystal paper weight with “I Love You” imprinted is….

Christine from Christine’s Home and Travel Adventures who comment “Lovely give aways! Perfect for Valentine's Day. My favorite cake is Mocha chiffon cake. Happy birthday! I just became a follower. Thanks for letting me know about your giveaway...Christine

Heart shaped crystal

The lucky winner to this heart shape crystal paper weight with “Forget Me Not” imprinted is….

Dede from My Life is a Reality Show who comment “I "liked" uTry.it on Facebook :) Dede

Heart shaped crystal

Last but not least, the lucky winner to this set of heart shape crystal paper weight with the word “Love” and the other with the image of a cake imprinted is….

Tiffanee from One Crazy Cookie who comment “Happy birthday!! I follow and my fave is white with butter creme frosting. Yum. What a beautiful giveaway.”

Heart shaped Crystals

Congratulations to all lucky winners.  Please send an email to
amy [AT] utry [DOT] it     with your name and mailing address.  I’ll send out the giveaways promptly.  Thank you again for those who participated on the first giveaway.  I’ll have more giveaways to come in the near future.  Stay tuned.

Tuesday, January 25, 2011

Roasted Asparagus with Poached Egg and Shaved Parmesan Cheese

Roasted Asparagus with Poached Egg and Shaved Parmesan Cheese

What are your new year resolutions for 2011?  Is getting on a diet one of them?  If it is, that’s really too bad because “diet” is not on my dictionary list.  I’m pretty sure visiting my blog and looking at all kinds of mouth-watering food won’t help either.  Honestly, I love food too much to ever get on a diet (and yes, I always eat for 2 even when I’m not pregnant, according to my husband).  Plus, dieting never works for me.  If I lose 2 pounds this month, I’ll surely gain back 4 pounds the following month.  So, what’s the point?     

Anyhow, eating more healthy is definitely one of my New Year Resolutions.  Don’t get me wrong, I’m not ready to give up my cheesecakes or dark chocolates just yet.   You’ll still see posts and recipes with cakes and desserts on this blog.  Of course, I do taste test on all my finished products (and sometimes, taste tests during the cooking process) before posting recipes here just to make sure the dishes taste excellent!  To me, moderation is the key to a healthy diet.  Eating 1 particular food group too much or cutting a particular category entirely from your diet never sounds right to me.  I always like to eat a well balanced diet and I DO count my calories intake (and to me, fluffy cakes contain ZERO calories).  Unfortunately, I usually lost count on my 5th visit to the cookie jar before mid-afternoon, so go figure.  Sometimes, I purposely eat a lighter brunch so I can have a bigger piece of cake for my afternoon tea.  (hm….somehow that doesn’t sound right at all!  LOL)   

Roasted Asparagus with Poached Egg and Shaved Parmesan Cheese

This is one of my favorite light weekend brunch, Roasted Asparagus with Poached Egg and Shaved Parmesan Cheese.  You can serve it with a piece of toast on the side for dipping if you like.  I love the runny yolk on my asparagus, it’s beautiful and delicious!  I made this dish with this Egg Poacher Set, which I received as a Christmas Gift this past year!  It’s now one of my favorite kitchen gadget.  It is so easy to use and produce perfect poached eggs every single time!  The non-stick coating does wonder and made clean-up a breeze.  If you don’t have an egg poacher, simply poach your eggs with a small non-stick saucepan with a few drops of vinegar added to the water.  They’ll come out perfect.  (Please see additional tips and recipe from this post below.)          

Roasted Asparagus with Poached Egg and Shaved Parmesan Cheese
                                                                     

                                    **GIVEAWAY**
The American Egg Board is giving a year’s worth of eggs (valued at around $100) to six lucky food bloggers. This is your opportunity to prove that food bloggers are the new media by helping to break this story! To qualify to win, you can do one of two things (or both, separately, if want to increase your chances of winning). You can:
  1. Write and publish an original post which provides a favorite breakfast recipe that uses eggs and includes mentions and links to Kitchen Play and the American Egg Board.
  2. Venture into the world of food journalism by writing and publishing an original post discussing the new study which shows that eggs are lower in cholesterol, and how this news affects the way you cook with eggs. Posts must include mentions and links to Kitchen Play and the American Egg Board. For more information about this study, click here. To speak with a representative of the AEB, send Kitchen Play an email via the Contact page and we will refer you to the appropriate person.
  3. This contest is open to US residents only.
Once your post (or posts) is published, leave a link to it in the comments section below. The contest is open until midnight, February 28, 2011. Winners will be chosen at random.
                                      
This recipe is linked to:
Recipes I can't wait to try
Full Plate Thursday
Thrilling Thursday Linky Party
Foodie Friday
Try it Tuesday
Saturday Swap




Roasted Asparagus with Poached Egg and Shaved Parmesan Cheese:

Servings: 2

1/2 pound asparagus, washed and tripped off the tough ends
2 large eggs
a small block of parmesan cheese for shaving
olive oil
Kosher salt and freshly grounded pepper
a few drops of white wine vinegar (it helps the egg to hold its shape)

Preheat oven 425F. Place the asparagus on baking sheet. Drizzle with olive oil then toss to coat the asparagus completely.  Spread the asparagus in a single layer and sprinkle with salt and pepper.  Roast for 15 minutes or until crisp-tender.

**Note: the asparagus I use were quite thin, if you use thicker ones, roasting time might be longer** Meanwhile, prepare the eggs.  Use a pan that is at least 3-inches deep so there is enough water to cover the eggs.  Bring water to a boil, then reduce it to a simmer. 

Crack each egg into a small bowl.  Slip eggs carefully into the simmering water. With a spoon, gently nudge the egg whites closer to their yolks. Immediately cover with a lid and turn off the heat. Set a timer for exactly 3 minutes for medium-firm yolks. Adjust the time up or down for runnier or firmer yolks.

When ready, remove eggs from water with slotted spoon.  Place on top of asparagus. Sprinkle with pepper and a few shaves of parmesan cheese.

Tuesday, January 18, 2011

THE Birthday Cake—Orange Angel Food Cake

Orange Angel Food Cake

Some of you wonder what cake I made for my Birthday this year….wonder no more.  The winner was Orange Angel Food cake.  Although it’s not really MY favorite cake, it is one of my hubby and kids’ favorite.  Don’t you know it by now?  You don’t get to choose or make your favorite birthday cake anymore after earning titles such as “wife” or “mom” or “daughter-in-law” opps etc.  SIGH…… LOL  Just teasing, I love this cake as much as my family does.  It’s quick and easy, so I don’t have to stay in the kitchen all day on my birthday (although I don’t mind that at all)!   :P

Orange Angel Food Cake

This cake is light, fluffy and spongy.  So delicious I can get used to having a huge piece every day.  Good thing is that I don’t have to wait till birthday again to make another one!  With a little bit of melted chocolate drizzled on top, it’s perfect, almost perfect! 

Orange Angel Food Cake

Here we go!  Got to have some fresh whipped cream and shaved chocolate on top to make it perfect!  I just can’t imagine having no whipped cream on my birthday cake!  I hope you like the recipe and Angel Food Cake.  Maybe I’ll make one with Lemon flavor next time.  Oh, chocolate sounds just as wonderful.  What is your favorite flavor in Angel Food Cake?  I’m dare to try some unique flavors!

Orange Angel Food Cake


***Friendly reminder: If you haven’t submit your entries for the Valentine’s Day giveaway, please click here.  The deadline to enter the giveaway is Jan 27th, 2011.  Best of luck to you all.*** 





Orange Angel Food Cake:
1 3/4 cups caster sugar
1/4 teaspoon salt
1 cup cake flour, sifted
12 egg whites, room temperature
1/3 cup warm water
2 teaspoons orange extract, or extract of your choice
1 teaspoons cream of tartar

Preheat oven to 350 degrees F.

Sift half of the sugar with the salt and the cake flour, setting the remaining sugar aside.

In a large bowl, use a whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar.

After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed.
Once you have achieved medium-stiff peaks, sift enough of the flour mixture in to dust the top of the foam.
Using a spatula to fold in gently. Continue until all of the flour mixture is incorporated.

Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a toothpick or wooden skewer.  When inserted halfway between the inner and outer wall, the skewer should come out dry.

Cool upside down on cooling rack for at least an hour before removing from pan.



This recipe is linked to:

Beauty and Bedlam
Delectable Tuesday
Recipes I Can’t Wait to Try
Designs By Gollum
Prairie Story
Miz Helen's Country Cottage
Fun with Food Friday
I'm lovin' it Friday by Tidy Mom
Thoughts on Friday by A Moderate Life
Sweets for a Saturday
This Week's Craving

Thursday, January 13, 2011

Happy Birthday to me…and the very first GiveawayS!

It’s my 18th birthday today and I just want take this opportunity to thank everyone of you who’s been sweet and supportive with my blog.  Nothing says thank you better than giving you back something lovely.  Also, Valentine’s Day is just a month away from now.  These would be beautiful gifts for your loved ones. 

The very first giveaway is a heart shape crystal paper weight with “I Love You” imprinted.  (approx. 2-inches wide)

I Love You Crystal

The second giveaway is a heart shape crystal paper weight with “Forget Me Not” imprinted.  (approx. 1-inch wide)     

 Forget Me Not Crystal

Last but not least, a set of heart shape crystal paper weight with the word “Love” and the other with the image of a cake imprinted. (approx. 1-inch wide each)

 Love Cake Crystals

Here’s how to enter.  1)  You must have a valid U.S. mailing address.  2)  Be a follower of my blog and leave a comment by January 27th Mid-night (Pacific Standard Time).  If you’re already a follower, simply leave a comment and let me know what is your favorite birthday cake.  It could be a particular flavor, or from a particular store or person.

For extra entries: Leave a comment to tell that you have either...

--“Like” uTry.it on Facebook.
--Follow uTry.it on Twitter.
--Subscribe to uTry.it via email.
--Share this giveaway on Twitter or Facebook. (sample tweet: Valentine's Day crystal giveaway http://bit.ly/ie02ug from uTry.it)


Good luck everyone!

By the way, someone asked if I’m baking my own birthday cake this year and the answer is YES!  :)

****The Giveaway is now CLOSED.  Thank you everyone for your participations.  The winners will be announced shortly.****

Friday, January 7, 2011

Bittersweet Chocolate Dipped Almond Biscotti

Bittersweet Chocolate Dipped Almond Biscotti

For those who knows me well would probably remember which “meal” is a must have at our house.  Yes, that’s right, the afternoon tea!  Most of the time, we preferred something light, yet satisfying.  It’s just a little pick-me-up in the afternoon, rather than something too heavy that may ruin the appetite for dinner.  That’s why we love these chocolate biscotti.  They are the perfect size for afternoon snacks, or mid-morning snacks.  Along with a cup of tea, mocha, or milk for dipping, you’re all set.  Before I started to make my own biscotti, I used to buy these Nonni’s Chocolate Dipped Almond Biscotti from Costco.  Somehow, they vanished from all Costco stores!  After cruising up and down all the food isles twice, I panic for a while and didn’t know what to do! 

    

I even checked out another Costco location!  Unfortunately, they didn’t have them either.  Now they only carry the regular ones with a tiny little bit of chocolate drizzled on top.  NO, NO, NO!  I need my chocolate fix!  So, I went to some other stores to see if I have any luck!  But again, I was disappointed.  Before I turn to the internet as the last resort, I came across this recipe from the December issue of Food and Wine Magazine….the Chocolate-and-Pistachio Biscotti!  They look just like the Nonni’s ones I love, except the recipe calls for a different type of nuts.  So, I went into the kitchen right the way, gathered and measured all my ingredients, made some adjustments on the recipe and started making these delicious treats.


Bittersweet Chocolate Dipped Almond Biscotti


After all the measuring, beating, shaping, baking, cutting, dipping, cooling, waiting, and finally, tasting…I’m a happy girl again!  Didn’t people say chocolate, especially dark chocolate, helps improve ones mood?  Don’t just listen to me, here’s what the experts have to say.  Whether you need to de-stress, satisfy your sweet tooth, fight off the mid-morning hunger, or simply want to try something chocolaty and delicious, this is the perfect treat for you.  After you give these biscotti a try, I’m sure you’ll like this recipe as much as I do!


Bittersweet Chocolate Dipped Almond Biscotti


I'm sharing/linking this recipe at the Holiday Recipe Exchange.  Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Exchange sponsored by Scharffen Berger.





Bittersweet Chocolate Dipped Almond Biscotti:  (Adopted from Food and Wine Magazine)
Makes 32

Ingredients
1 stick unsalted butter, softened
3/4 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon Baileys Irish Cream
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
3/4 teaspoon salt
1 1/2 cups sliced almond
1 large egg white, lightly beaten
Melted bittersweet chocolate, for dipping
 
Preheat the oven to 350° and line 2 baking sheets with parchment paper. In a stand mixer fitted with paddle attachment, beat the butter with the sugar at medium speed until creamy. Add the eggs, vanilla extract and Baileys and beat until smooth. In a small bowl, whisk the flour with the cocoa powder, baking powder, and salt. Add the dry ingredients to the batter and beat at low speed until incorporated. Beat in the almonds.

Divide the dough into 4 pieces. On a lightly floured surface, roll each piece into a 1 1/4-inch-thick log. Arrange 2 logs on each baking sheet about 3 inches apart and press to flatten slightly. Brush the logs with the egg white.

Bake the logs for about 25 minutes, until the tops are cracked and glossy and slightly firm to the touch. Let the logs cool slightly.

Using a sharp chef's knife, cut the logs into 1/3-inch-thick diagonal slices. Arrange the slices on the baking sheets; bake for about 20 minutes, until dry. Let cool completely. Partially dip the biscotti in the melted chocolate. Refrigerate until the chocolate is set.