study break

People showing competence in self-regulation have, among other things adaptability. I think I'm quite good at reading emotional currents but not influence.

The kind of very applicable stuff that I've been studying for 3 days straight. It's so utterly common sense that one gets dreary from studying. 

So I decided that I shall post trivial things like the recipes I have adapted- learnt that to relieve stress, do something different to treat yourself. 

(N.B. By no means am I downplaying the importance of studying all these; negotiation and conflict resolution sounds like stuff we pick up but are actually skills that need to be honed. Really love how social work modules spur self reflection and that what is taught is so congruent to how I think the world should work.)

Vegan Banana Chocolate cupcakes
(Adapted from Joy of Baking and Eggless Cooking)

Moist and richly chocolatey as I like
Makes 12 cupcakes

1 cup sugar
1 cup AP flour
1/3 cup cocoa powder
3/4 t baking powder
3/4 t baking soda
1/4 t salt
1/4 cup vegetable oil
1/2 cup mashed ripe bananas (I used about 5 small ones)
1/2 warm water
1/4 cup almond milk
1 t apple cider vinegar/distilled vinegar

Chocolate Fudge frosting
2.5 oz unsweetened chocolate, melted
1/2 margarine, RTP
1 cup icing sugar
1/4 cup cocoa powder
1 t vanilla

1. Preheat oven to 180 degrees C. Line cupcake pan.
2. Whisk together dry ingredients. Mix together wet ingredients in another bowl, including the banana.
3. Add the flour mixture into the banana mixture, stirring batter till everything is mixed.
4. Fill cups 3/4 full, bake for about 20 minutes till skewer inserted comes out clean.
5. Remove from pan and set to cool on wire rack.

Now for the frosting:
1. Beat margarine till light and fluffy.
2. Beat in sugar till light and fluffy.
3. Add icing sugar, cocoa power and vanilla, beat till light and well incorporated.
4. Add chocolate and beat till frosting is smooth and glossy.

Fun fact about me: I hate eating bananas but am partial to banana bread. And these cupcakes.

Tomato-Cheese Bread Souffle
(Adapted from Real Simple)

Made these last week when I brought home 3 loaves of bread. Particularly pleased at my improvisation to transform the onion-cheese souffle into something more interesting.

Serves 6-8

2 T margarine, plus more for the dish
12 slices (about 10 oz) stale soft white bread, crust removed and torn into 1/2-inch pieces
1 cup hot milk
1/4 cup tomato sauce, 3/4 cup hot water- mix together
1 medium onion, thinly sliced
4 eggs, separated (N.B. I used 1 egg less than what the original recipe called for cos that was all the fridge had; think the souffle would have risen more beautifully if there were 4 eggs)
5 wedges of spreadable cheese (3.75 oz), can add more or substitute with grated cheese 
1 t sea salt
1/2 t ground black pepper
1 large pinch ground nutmeg

1. Preheat oven to 200 degrees C. 'Butter' a 2- to 2 1/2- quart ceramic baking dish,set aside.
2. Stir together milk and tomato mixture; place the bread in a shallow bowl and pour mixture over it. Set aside for the liquid to be fully absorbed.
3.Melt margarine over medium-low heat. Saute the onion till tender, about 15 minutes.
4. Mash in the bread with your hands/spoon and stir in onions.
4. In a medium bowl, whisk together the egg yolks, cheese, salt, pepper and nutmeg. Pour into the bread mixture, stirring well till combined.
5. In a separate bowl, beat the egg whites till stiff peaks form. Gently fold into bread mixture in 3 additions. 
6. Pour into dish and bake for 50 minutes until golden and firm. Serve warm.