What's your favorite way to eat watermelon?

Watermelon is the perfect summer fruits and it can be enjoy in many ways. Watermelon is an excellent source of immune-supportive vitamin C. It is also a very good source of free-radical-scavenging vitamin A. In addition, watermelon is a good source of heart-healthy potassium and magnesium.

Cheerful, fun and delicious.

Let's make some refreshing juice.

Watermelon is extremely cooling and refreshing and being comprised of 92% water and  very low in calories.

Watermelon Lemonade
2 cups one inch cube watermelon
3 oz fresh lemon juice
2 cups water
1/4 cup sugar
crush ice
mint leaves

1/ Boil the water with sugar and leave a side to cool.
2/ Put the watermelon in the electric juicer to extract the juice.
3/ Mix the lemon juice,sugar syrup and watermelon juice. Add in the crush ice and garnish with mint leaves.  Serve immediately.

For nothing better to, another creative way to serve watermelon.
Watermelon Rubix Cube

 Cut watermelon and kiwi fruits into 1/2 inch square.

Stack together to form a cube. Garnish with mint leaves.

Refreshing Salad

2 cup watermelon chunks
1 cucumber - cut julienne
1 carrot - cut julienne
1 big onion - slice thinly
2 green  chilies - slice thinly
salt, sugar, vinegar to taste

1/  Season cucumber and onion with salt for 1 hour
2/  Mix carrot and chillie, season with salt, sugar and vinegar to taste.
3/  Serve chilled.

Beauty Detox Smoothies

Watermelon  has great anti-aging effect as it it high in collagen.

2 cups watermelon chunks
1 cup crashed ice
1/2 cup yogurt
1 tbsp sugar  (optional)
1/2 tsp ground ginger

Throw all the ingredients in blender and blend till smooth. Drink half an hour before meals.
   
Tropical delight

Slice the watermelon 1/2 inch thick.

Cut with cookie cutter.

Plant the mint leaves on the watermelon.

Sprinkle with salt and squeeze lime juice on the watermelon before serving.

Have a fabulous week ahead, Cheers!! 

And From Hollywood............

Angelina Jolie Chocolate Chip Cake 

 

6oz  Hershey’s Cookies N Creme Chocolate Candy Bar
½ Cup Butter
1/2 cup sugar ( I omited)
2 Eggs
½ tsp Vanilla
1 Cup Flour
½ tsp Baking Powder
Pinch of Salt
7 oz Sweetened Condensed Milk
3/4 cup Chocolate Chips

1/  Preheat oven to180 deg c. Line the cake pan with greaseproof paper.
2/  Melt the cookies n creme chocolate bar, sugar and butter over low heat until melted. Be careful don't burn your pot.

3/  Lightly beat together two eggs and vanilla.
4/  Temper the eggs by adding in a tablespoon of the melted butter mixture into the eggs.
5/  After the first tablespoon is thoroughly mixed into the eggs add one more tablespoon and mix well.
6/  Then add the entire egg mixture into the butter mixture and mix until well combined.
7/  In a mixing bowl combine flour, baking powder and salt.
8/  Stir the flour into the egg mixture until mixture is incorporated and smooth.

 9/   Pour into 5 inch heart shape pan.
10/  Bake at 180 deg c for 20 minutes.
11/  Remove from oven and immediately pour sweetened condensed milk over top of brownies.
12/  Layer with ¾ cup chocolate chips.
13/  Serve warm or chill.

One of life's mysteries is how a two pound chocolate candy can make a person gain five pounds.

One bite....and mmmm.... it sure taste heavenly.

And From Tahiti...................

Baked Papaya 

Ingredients (6 serving)
3 ripe but firm papayas
6 small pieces vanilla bean
6 teaspoons butter
12 teaspoons brown sugar
1 tsp cinnamon powder
4oz thick coconut milk (chilled)

One scoop in your mouth.... OMG, a truly divine tropical dessert. 

One spoonful and you'll feel like dancing the hula hula.......

1/  Preheat the oven to 175 deg C.
2/  Split papaya into half. Remove the seeds.
3/  Split the vanilla bean and scrap out the tiny seeds. Keep aside.
4/ Wrap the papaya with aluminum foil,  arrange the halves papaya, cut side up, in a baking dish with about one-half inch of water over the bottom.
5/  To the center of each papaya half, place a small piece of vanilla bean and the seeds, a teaspoon of butter,  two teaspoons of brown sugar, sprinkle some cinnamon. Bake until thoroughly tender. (Approximately forty-five minutes to one hour.)
6/  Cool  the papaya, pour chilled coconut milk and serve immediately.

Money talk. Chocolate sings.
My thanks and appreciation to a Canadian friend for the above recipes and pictures with his compliments.

To friends who enquired what camera I use to take my pictures it's my small pocket digital camera.

Have a nice weekend, Cheers!

Chocolate Mint Cupcake

 Happy Diwali to all my friends. May the festival of lights be the harbinger of joy and prosperity.

Chocolate Mint Cupcakes

Andes mint cupcakes mmmmm...... don't you just love those mints chocolate? Who can resist the pairing of mint and chocolate? And it goes well.... extremely well. Refreshing and indulgent!!

Friendship is like sharing a sweet cupcake.
Hi Love, my dearest friend of  love2cook  HAPPY BELATED BIRTHDAY TO YOU. As you celebrate your day, I celebrate the beautiful friendship we share.  This Andes peppermint cupcakes specially for you. A big birthday hugs to you.

Friends are like cupcakes in my pantry of memories.
My cute squishy friend of  The Squishy Monster   HAPPY  1ST BLOGIVERSARY.
Glad to meet you my dear. This plate of Andes peppermint cupcakes for you. A big hugs to you.

In the buffet of life, friends are the dessert.
My dearest friend Jessie of cooking moments.  Happy Wedding Anniversary to you and hubby. Glad to hear that you survived the 2 cycles of 7 years itch. Keep the romance going. I will give you the real cake when I see you. A big hugs to you.
Psstt... May 2012 I survived 4 cycles of 7 years itch. LOL
 

 Ingredients  ( 15's cupcake )

150gm butter
220gm castor sugar
3 eggs
225gm self raising flour
1 tsp bicarbonate of soda
50 gm cocoa power
250mls warm milk
1 tsp peppermint essence
3 tbsp bailey ( For Muslim friends avoid this )
22 pieces Andes mint chocolate ( chop into chunks)

1/  Preheat over to 180 deg c
2/  Sift self raising flour with bicarbonate of soda together 2 times.
3/  Sift the cocoa power separately, mix with warm milk until well blend. Keep aside.
4/  Cream the butter and sugar until creamy. Add egg one at a time until well blend, do not over beat.
5/  Add the pepper mint essence,
6/  Add the S.R flour alternate with the cocoa mixture and mix well.
7/  Stir in the bailey and mix well.

8/  Fill the cupcake liner with half the batter, throw in some Andes mint chocolate  ( I used 1 1/2 piece for each cupcake) Fill the cupcake liner with batter until 3/4 full.
9/  Bake at 180 deg c for 20 mins or until cook.
10/  Cool on wire rack. Spread the ganache on top the cupcake and decorate as desire.

When you look at cupcake, you've got to smile.

Roses are make out of strawberry chocolate.

Chocolate Ganache

150gm bitter sweet chocolate
90mls whip cream
1 tsp peppermint essence

Who don't love ganache....??? It's finger licking good and I enjoy licking the spoon and pot too. LOL

1/  Chopped the chocolate into small pieces. Mix with whip cream.
2/  Put in double boiler  to melt the chocolate.
3/  Remove from heat, stir in the peppermint essence and mix well.

What makes life so sweet? Cupcakes to eat and someone to love.

Texture of  this cupcake is very moist with the refreshing mint flavor, one can't resist not to go for second or third helping.

When you share a cupcake, you share love.

Mmmmmm......... one mouthful and it sure taste heavenly!!

Have a lovely week ahead, Cheers!!