Wednesday, September 8, 2010

Salmon and Choco Cupcake Balls

I made some nice discovery today. First, I discovered that cream cheese and mayonnaise are good combination for dip or sauce. Second, a new recipe for our usual buttered salmon. This time it's baked! and I'm excited to try this. Third, I tried making choco cupcake balls.

Baked fish fillet with cream cheese and mayo topping

1 whole salmon (other fish fillet is also fine)
4 tbsps. of butter

For the topping:
1/4 c. (about 60 g.) of cream cheese, softened to room temperature
2 tbsps. of mayonnaise
Grated parmesan cheese (optional)
1 tsp. of finely grated garlic


Preheat the oven to 425oF. If you’re using a turbo broiler, there is no need to preheat.
Sprinkle the fish with salt and pepper.
In a bowl, whisk together the mayo, cream cheese and garlic. If the cream cheese has been sufficiently softened, the mixture should be smooth.
Melt half of the butter in a frying pan. Pan fry the fish on both sides just long enough for it to change color. You want it half cooked only at this stage because you’re still going to bake it. If you cook it through in the frying pan, the fish will overcook during baking and turn dry. So, half cook the fish then transfer to a baking dish.
Turn off the heat. Add the rest of the butter and swirl. Add the vegetables and stir to coat each piece with butter.
Spread the cream cheese and mayo mixture evenly on top of the fish. Bake for 12 minutes or until light brown spots form on the topping.

We do not have any corn or mixed veggies in stock but this dish can be served with buttered veggies or corn & carrots.
We paired this with rice but pasta will work as well.

This has become my husband's new favorite dish. =)

After dinner, I was craving for something sweet. I found we have some leftover cupcakes from last week's party. I'm an avid follower of this blog, Bakerella so i thought why not make these cupcakes into cake balls.

Here's what you need:

choco frosting
choco or colored candy melts
candy sprinkles

First, in a large bowl, crumble the cupcakes. Mix thoroughly with cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)

Roll texture into quarter-sized balls then chill on freezer for a few minutes until they are slightly firm (but not frozen).

Melt candy melts in microwave. Using a spoon, dip balls into the melted candy making sure that the balls are finely coated. Place in baking sheet and sprinkle with some colorful candy bits. You can try whatever design you want.

It's moist...gooey...chocolatey!

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