Dessert All the Time

Pumpkin Pie

2011-11-10T19:49:00.001-06:00

Since I moved onto campus, I haven't had the chance to bake a lot. So nowadays, whenever I go back home, I bake! I've been craving pumpkin desserts ever since pumpkin recipes started popping up on food blogs everywhere. Pumpkin cake, pumpkin muffins, pumpkin doughnuts, pumpkin bread, they all sound so good.

I decided to kick-off my pumpkin baking spree with a classic pumpkin pie. Put this in the oven and the sweet smell of cinnamon will be filling your house!

Ease: 3.5/5.
Prep time: 25 minutes. I work pretty slowly.
Cook time: 1 hour 30 minutes.

Taste: 4/5. Good, but I don't think it was spectacular. Although, my family gobbled it up in 2 days! That's gotta say something.

Would I make it again: Maybe. I think I'll still be trying other pumpkin pie recipes.

Pumpkin Pie

Adapted from Bobby Flay and Smitten Kitchen

For the all butter, really flaky pie crust:

1 3/4 cups + 2 tbsp flour
1 tablespoon sugar

3/4 teaspoon salt
1 1/2 sticks (6 ounces, 12 tablespoons or 3/4 cup) unsalted butter, very cold

Preheat oven to 400 degrees F.

Fill a one cup liquid measuring cup with water, and drop in a few ice cubes; set it aside. In a large bowl whisk together the flour, sugar, and salt. Dice the very cold unsalted butter into 1/2-inch pieces.

Sprinkle the butter cubes over the flour and begin working them in with a pastry blender (I just used my fingers). When all of the butter pieces are the size of tiny peas — stop.

Start by drizzling 1/4 cup of the ice-cold water (but not the cubes) over the butter and flour mixture. Using a rubber or silicon spatula, gather the dough together. You’ll probably need an additional 2 tbsp of cold water to bring it together, but add it a tablespoon as a time. Once you’re pulling large clumps with the spatula, take it out and get your hands in there. Gather the disparate damp clumps together into one mound, kneading them gently together.

Place the dough in plastic wrap. Use the sides to pull in the dough and shape it into a disk. Let the dough chill in the fridge for one hour, but preferably at least two, before rolling it out.

Roll out the dough on generously floured (up to 1/4 cup) work surface to make 12-inch circle about 1/8-inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang all around pie plate.

Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Refrigerate 15 minutes. Trim overhang to 1/2 inch beyond lip of pie plate. Fold overhang under itself; edge should be flush with edge of pie plate. Using thumb and forefinger, flute edge of dough. Refrigerate dough-lined plate until firm, about 15 minutes.

Remove pan from refrigerator, line crust with foil and fill with pie weights or pennies. Bake on rimmed baking sheet 15 minutes. Remove foil and weights, rotate plate. Bake 5 to 10 more minutes until crust is golden brown and crisp. Remove plate and baking sheet from oven.

For the pumpkin filling:

3 large eggs
3 large egg yolks
3/4 cup dark muscovado sugar (I used brown sugar.)
2 tablespoons molasses (Used honey instead.)
11/2 cups canned pumpkin puree
11/4 teaspoons ground cinnamon, plus more for the top
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon fine salt
1 1/2 cups evaporated milk

2 teaspoons pure vanilla extract (I forgot this ingredient but the pie still turned out great!)
3 tablespoons unsalted butter, melted

Whisk the eggs, egg yolks, both sugars, and the molasses together in a medium bowl. Mix in the pumpkin puree, cinnamon, ginger, nutmeg, cloves, and salt.

Whisk in the heavy cream, milk, and vanilla seeds or extract. Strain the mixture through a coarse strainer into a bowl. Whisk in the butter.

Place the pie plate on a baking sheet, pour the pumpkin mixture into the shell, and sprinkle additional cinnamon over the top. Bake until the filling is set around edges but the center still jiggles slightly when shaken, 45 to 60 minutes.

Transfer to a wire rack and cool to room temperature, about 2 hours.

Brownie Swirl Cheesecake

2011-07-27T15:34:00.008-05:00

Happy National Cheesecake Day!!!!!!!!! I know I'm a little early (the actual date is July 30th), but I'm going for a camping trip with friends & family this weekend & I'm determined to ~~enjoy some cheesecake before heading out to suffer in the wilderness~~ celebrate this terribly important holiday! I know I've said it before, but I'll say it again, cheesecake is my favorite dessert. Some people say it's too rich, but that's exactly why I like it. Cheesecake is so creamy & smooth, I just love taking tiny bites of it, taking my time to savor every bite.

This brownie swirl cheesecake is very decadent. It has a rich chocolate brownie base, with semisweet chocolate & brownie chunks swirled throughout the cheesecake. I have to confess, I made the brownies from a mix (Hey, we ran out of butter!) but it still tasted great! My favorite part of the process was making the marble pattern, so much fun!!

Ease: 3.5/5.
Prep time: 45 minutes. I work pretty slowly.
Cook time: 1 hour 15 minutes. Plus at least 4 hours to chill the cheesecake.

Taste: 5/5. Yummy!

Would I make it again: Yes. Especially perfect for chocolate lovers!

Cheesecake & chocolate, you can't go wrong!

Brownie Swirl Cheesecake
by Alan Rosen and Beth Allen
from Junior’s Cheesecake Cookbook

For the brownie crust and bites:
Note: If you're short on time, you can just use a family-size brownie mix.
8 ounces bittersweet or semisweet chocolate
1 cup unsalted butter
1 1/2 cups all-purpose flour
1 teaspoon salt
6 extra-large eggs
2 cups sugar
1 tablespoon pure vanilla extract

For the cheesecake:
Three 8-ounce packages cream cheese (use only full fat), at room temperature
1 1/3 cups sugar
3 tablespoons cornstarch
1 tablespoon pure vanilla extract
2 extra-large eggs
2/3 cup heavy or whipping cream
2 ounces bittersweet or semisweet chocolate

Preheat the oven to 350°F (175°C).

Generously butter the bottom and sides of a 9-inch springform pan and an 8-inch square baking pan. Line the baking pan (but not the springform) with parchment or waxed paper, leaving a 1-inch overhang over the sides. Wrap the outside of the springform with aluminum foil, covering the bottom and extending all the way up the sides.

Make the brownie:

Melt the chocolate with the butter and let cool. In a small bowl, combine the flour and salt. In a large bowl, beat the eggs with an electric mixer on high until light yellow and thick, about 3 minutes. With the mixer still running, gradually add the sugar, then the chocolate mixture and vanilla. Reduce the speed to low and blend in the flour mixture just until it disappears.

Spread 2 cups of the batter in the springform to make the crust and the rest in the baking pan. Bake just until set around the sides, about 10 minutes for the crust and 25 minutes for the baking pan. (The centers will be slightly soft.) Let cool on a wire rack for 1 hour. Leave the brownie crust in the springform. Lift the brownies out of the square pan onto a plate, using the paper hanging over the sides as handles. Cover both the crust and the square of brownies with plastic wrap and refrigerate overnight.

Cut the square of brownies with a serrated knife into 1-inch squares and set aside.

Make the cheesecake:

Put one package of the cream cheese, 1/3 cup of the sugar, and the corn-starch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl several times. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each one.

Increase the mixer speed to medium and beat in the remaining 1 cup sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each one. Beat in the 2/3 cup of cream just until completely blended. Don’t overmix!

Transfer 1 cup of the batter to a small bowl and set aside for the chocolate swirls.

Cover the chocolate brownie crust in the pan with small brownie bites (12 to 16), covering as much of the crust as possible. Use only one layer of brownie bites in order to leave plenty of room for the cheesecake batter. (Eat the rest of the brownies!) Gently spoon the white batter over the brownie bites.

Now make the chocolate swirls. Melt the chocolate and stir into the reserved white batter until completely blended. Using a teaspoon, drop the chocolate batter on top of the white batter, pushing it down slightly as you go. Using a thin, pointed knife, cut through the batter a few times in a swirling figure eight design, just until chocolate swirls appear.

Place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform. Bake until the edges are light golden brown and the top of the cake has golden and dark chocolate swirls, about 1 1/4 hours. Remove the cake from the water bath, transfer to a wire rack, and let cool for 2 hours (just walk away — don’t move it). Leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold, at least 4 hours or preferably overnight.

To serve, release and remove the sides of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. Refrigerate until ready to serve. Slice with a sharp straight-edge knife, not a serrated one. Cover leftover cake and refrigerate, or freeze up to 1 month.

Coconut Ice Cream with Toasted Flakes

2011-07-19T21:43:00.003-05:00

I'm on a coconut kick! Even though I made a coconut-ty cream cake not too long ago, it was so good that my family & I were ready for more of this tropical fruit.

This was my first time making ice cream. I've always wanted to but I wasn't sure if I wanted to invest in an ice cream maker. On Sunday night, however, guess what my dad lugged back from his run to Target? Yep, an ice cream maker!!! Apparently, Target is trying to get rid of all its summer merchandise & my dad got it for $7.50! You know my dad, he can't resist a good deal! The reviews on this machine were mixed, but I read the instruction manual carefully & got ice cream in return :D.

Homemade ice cream is so easy & oh so yummy! The ice cream was a dream to scoop & full of coconut flavor. Get an ice cream maker & try it!!! The 99 degree summer heat is always a good excuse to get one ;)

Ease: 4/5. It does require planning ahead because the mixture requires several hours of refrigeration.

Prep time: 30 minutes.

Cook time: Varies according to ice cream maker. Mine took around 25 minutes of churning.

Taste: 5/5. If you like coconut, you'll love this! It's creamy, refreshing, & the toasted coconut flakes gives a nice crunch.

Would I make it again: YES.

Coconut Ice Cream

1 cup heavy cream

2 cups full-fat coconut milk

1/2 cup + 2 tablespoons granulated sugar

1 teaspoon sea salt

5 large egg yolks

1/2 teaspoon pure vanilla extract

Pour 1 cup of the coconut milk into a heatproof bowl & set a strainer over it.

Warm the remaining 1 cup of coconut milk, heavy cream, sugar, & salt in a medium saucepan.

Whisk the egg yolks in a medium heatproof bowl. Temper the warm milk mixture into the egg yolks then pour the egg & milk mixture back into the saucepan.

Rewarm the mixture, whisking constantly, until it reaches a temperature between 170 & 175 degrees F. If you don't have an instant-read thermometer, warm the mixture until it thickens slightly & coats the spatula. Whatever you do, don't let the mixture come to a boil.

Pour the mixture through the strainer and mix it with the coconut milk. Add the vanilla extract and stir until combined.

Place the bowl over an ice bath and continue stirring the mixture until it comes to room temperature. Refrigerate the mixture for at least 3 hours but I prefer to let it cool overnight.

When the mixture is completely chilled, pour it into your ice cream maker & freeze according to the manufacturer's instructions.

If desired, top the ice cream with freshly toasted coconut & serve.

Blueberry Boy Bait - in a Bundt Pan!

2011-07-16T11:15:00.011-05:00

Blueberries are in season! So my dad has been getting boxes & boxes of them from the store. You know my dad, he loves a good deal! Blueberry boy bait is one of my family's favorites & I've made it several times since I last posted about it.

I always like trying new recipes so I decided to switch things up a little. I used a bundt pan instead of a regular 9x13 pan for a cuter presentation. Also, we were out of butter so I replaced it with the same amount of vegetable oil. I was a little worried that using a different pan might affect the cake's texture but it turned out beautifully!

I took this photo with my dad's iphone because the fam was too eager to dig in!

Browned Butter Blueberry Boy Bait
Loosely adapted from Smitten Kitchen
Oh, right! I wanted to add that even though using vegetable oil instead worked just fine, I definitely prefer the browned butter version. It makes the cake oh so much more fragrant & rich! Vegetable oil=good. Browned butter=amazing!

2 cups plus 1 teaspoon all-purpose flour
1 tablespoon baking powder
1 teaspoon table salt
1 cup vegetable oil
3/4 cup packed light brown sugar
1/4 cup granulated sugar
3 large eggs
1 cup buttermilk
1 cup blueberries, fresh or frozen (if frozen, do not defrost first as it tends to muddle in the batter)
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon

Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour a 10-inch diameter bundt pan (I did this very generously because I'm always afraid that my bundt cake won't come out properly :P).

Whisk two cups flour, baking powder, and salt together in a large bowl. In a separate bowl, whisk together eggs, buttermilk, and oil.

Slowly pour the wet mixture into the dry ingredients mixture and whisk until smooth.

Toss 3/4 cup blueberries with remaining 1 teaspoon flour. Using rubber spatula, gently fold in blueberries. Spread batter into prepared pan.

Scatter remaining 1/4 cup blueberries over top of batter. Stir sugar and cinnamon together in small bowl and sprinkle over batter.

Bake until toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Cool in pan 20 minutes, then turn out and place on serving platter. Serve warm or at room temperature. (Cake can be stored in airtight container at room temperature up to 3 days.)

Just look at those juicy blueberry chunks!

Coconut Cream Cake

2011-07-13T11:00:00.009-05:00

You know you haven't been blogging enough when...

you forget your username & password on blogger.com

You also know you haven't been blogging enough when..

your loyal readers (shoutout to Amy!) asks you to update your blog.

I could come up with many excuses but I guess the honest truth is - I've been lazy. Gasp, I don't what's come over me! Rachael, lazy, never!! Har har har... I've been baking, even taking pictures, but I never get around to writing the blog posts.

Anyway, my mom's birthday was a couple of weeks ago, giving me the perfect opportunity to make something fancy & delicious! My family visited Cafe Latte a while ago and I've been wanting to recreate their coconut cream cake ever since. It's not your typical Southern coconut cake, dense & slathered with sweet cream cheese frosting. No, I wanted to make a cake with light sponge layers, fluffy coconut cream, and a sprinkling of coconut flakes. And I wanted the coconut flavor to really stand out!

As usual, I did a lot of recipe research and ended up combining a couple of recipes. I was quite happy with the end results, so was my family! The only component of the cake that I was less than satisfied with was the cake's dense texture. I guess I have to try making this cake again! Haha..

Here are the recipes for the cake filling and frosting. I'll have to do more experimentation before providing the cake recipe but feel free to make your favorite sponge cake instead!

Coconut Cream Cake
everything was adapted from Bobby Flay's recipe except for the frosting

Coconut simple syrup:
1 cup water
1/2 cup sweetened flaked coconut

Bring water to a boil. Stir in the coconut, remove from the heat and let sit for at least 30 minutes and up to 4 hours. Strain the liquid into a clean saucepan, bring to a boil and let cook until the mixture is slightly reduced, about 5 minutes. Let cool.

Coconut custard:

1 1/2 cups unsweetened coconut milk

1 tsp vanilla extract

4 large egg yolks

1/3 cup granulated sugar

3 tablespoons cornstarch

Bring the coconut milk to a simmer over low heat in a medium nonreactive saucepan.

Whisk together the yolks, sugar and cornstarch in a large bowl. Slowly whisk the warm milk into the egg mixture then return the mixture to the pot over medium heat and bring to a boil, whisking constantly, until thickened.

Scrape the mixture into a bowl and whisk in thevanilla extract. Let cool to room temperature then cover with plastic wrap and refrigerate until cold, at least 2 hours.

Coconut Filling:
3/4 cup coconut custard, cold (recipe above)
3/4 cup heavy cream, cold
Combine the custard and cream in a bowl and whip until soft peaks form.

Frosting:
1/4 cup coconut custard, cold
2 cups heavy cream, cold
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Combine all the ingredients in a bowl and whip to stiff peaks. Be careful not to over-whip.

Toasted coconut:
2 cups sweetened flaked coconut

Preheat oven to 325 degrees F.

Spread the coconut evenly onto a baking sheet and toast until lightly golden brown, stirring once, 8 to 10 minutes. Turn off the oven and let the coconut sit in the oven until very dry and crunchy, about 10 minutes longer.

To assemble cake:
I used three cake layers but feel free to use four! Brush the first cake layer with some of the coconut simple syrup. Spoon 1/2 of the coconut filling onto the cake and using a small offset metal spatula, spread it into an even layer, leaving a 1/2-inch border around the edge of the cake. Repeat with the second cake layer. Place the last cake layer on the top and brush with the remaining syrup.

Decorate the sides and top of the cake with the frosting. Pat the coconut onto the sides of the cake and sprinkle the remaining coconut on the top of the cake.

Wow, that was a long recipe! However, don't be intimidated. It's not a last minute dessert, but if you plan your time well, the components are all quite simple to put together. If you're a coconut lover like me & my family, give it a try!

Jungle Themed Birthday Cake with Italian Meringue Buttercream

2011-01-16T22:18:00.006-06:00

My baby brother, Josiah, turned 3 on January 2nd and my sister and I made this cute cake for him! Just to keep it short and sweet, this cake is made up of 4 layers of basic devil's chocolate cake and frosted with Italian meringue buttercream. The cake design was inspired by one of Sweet and Saucy's cakes (her cakes are SO beautiful!) and my sister made and dyed marshmallow fondant for the animal figures.

This cake marked many firsts for me. It was my first time decorating a cake with fondant and it was my first time making Italian meringue buttercream. Thankfully, everything turned out fine and dandy, even better maybe! I have to give credit where credit is due, though - my sister did most of the fondant work and she did an absolutely fantastic job with it too! (I did help with the trees :P)

We ended up bringing the cake to church so that Josiah could celebrate with his little friends from children's church. Everybody enjoyed the cake and were very impressed with it too! The only thing I would had done differently is to let the cake come to room temperature before serving. Storing the cake in the refrigerator hardened the buttercream so it wasn't as soft and smooth as when I first frosted the cake.

Italian Meringue Buttercream

Adapted from Whisk Kid

I highly suggest that you check out Whisk Kid's tutorial before making this buttercream. It is very detailed and I think it was what kept me from failing on my first try! :)

1/2 cup water

1 1/4 cup sugar, divided

5 egg whites

1 cup (2 sticks) unsalted butter, softened, cut into small pieces

1 tsp vanilla extract

Pour in 1 cup of sugar first, then pour the water over the top to moisten. Heat the sugar-water mixture to 245F.

When it is within the range of 230F to 235F, begin whipping the egg whites. When they get to soft peaks, begin adding the remaining 1/4 c sugar and continue whipping to medium peaks, being careful not to overbeat.

When the syrup is the correct temperature, slowly pour it into the eggs with the mixer on high.

After fully incorporated, beat the frosting 7-10 minutes until the outside of the bowl comes to room temperature.

Add the butter, tablespoon by tablespoon, beating until fully incorporated.

Keep whipping until the frosting comes together, then add the vanilla extract.

I'm back with Strawberry Thumbprint Cookies!

2010-12-28T21:10:00.001-06:00

Merry Christmas and happy holidays to you!

Firstly, I have to apologize for being MIA for such a long time. I was caught up in a whirlwind of homework, finals, and more homework... However, winter break is finally here and I hope to be posting lots of delicious recipes this month!

This recipe might be a little late for your Christmas cookie platter but if you just have the slightest bit of room left for more cookies, please make these for your New Year party, perhaps. They are absolutely delicious!!! Best thumbprint cookies I have ever had :)

Ease: 4/5. The only thing that's the teeniest bit troublesome about this recipe is the need to chill the dough for 20 minutes.

Prep time: 30 minutes.

Cook time: 15 minutes.

Taste: 5/5. I love these!!! The last time I made thumbprint cookies, they were too sweet and too crunchy for my taste. Well, that recipe was from a Winnie the Pooh magazine, what did I expect?! These strawberry thumbprint cookies get their sweetness from the jam and the texture is perfectly soft and crumbly, they almost melt in your mouth. Plus,

the toasted walnuts give it a nice crunch. Delicioso!

Would I make it again: YES. My mom has already claimed that these are her favorite cookies (even though she has many favorites!). I have a feeling that we will making these every Christmas! Probably more often ;).

Strawberry Thumbprint Cookies
Adapted from Zoom Yummy
Makes around 15 cookies

1/2 cup (113 grams) unsalted butter, room temperature
1/4 cup (50 grams) granulated white sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup (140 grams) all-purpose flour
1/8 teaspoon salt (I used sea salt)
3/4 cup (100 grams) walnuts (or hazelnuts or almonds or pecans)
1/2 cup strawberry jam (or any flavor you like)

Preheat an oven to 350 degrees.

Line a baking sheet with parchment paper and place the nuts on the sheet. Toast the nuts for about 6 minutes.

Remove the nuts from the oven and let cool. Then chop them finely and set aside.

In the bowl of your electric mixer, cream the butter and sugar until light and fluffy.

Separate the egg and add the egg yolk to the batter. Add the vanilla extract.

Next, add the flour and salt to the batter and beat until just combined.

Divide the dough into roughly 15 pieces and form a ball from each piece. Refrigerate the dough balls for about 20 minutes. (I arranged the dough balls on a baking sheet lined with parchment paper before putting them in the fridge.)

While waiting for the dough balls to chill, whisk the egg white until frothy.

Dip each chilled dough ball into the whisked egg white and roll it in the nuts lightly. Place the balls onto the prepared baking sheet about 1 inch apart.

And now for the part that makes these cookie thumbprint cookies! Using your thumb, make an indentation into the center of each cookie.

Using a pastry bag or a ziploc bag with one corner cut off (which is what I used), fill each cookie with jam.

Bake for about 13-15 minutes. Remove from the oven, place on a wire rack and let cool.

If you are planning to make these cookies in advance, you can bake them without the jam filling (in that case, reduce the baking time by a few minutes). They can be stored for about one week and filled with jam the same day as serving.

Tiramisu & a Baking Misadventure

2010-09-25T13:47:00.007-05:00

I love to try baking new things & I'm always up for trying complicated recipes with many components. However, tiramisu is one of the desserts that has always intimidated me. How in the world are runny egg yolks supposed to thicken & firm up to form a luscious, creamy mousse? Multiple failures did not discourage me & I finally succeeded in making a tiramisu cake last year. But wait, that is just the beginning of my story.

Some time last week, a friend asked me to make a tiramisu cake. I enthusiastically agreed, thinking, I did it once, of course I can do it again! The fact that I couldn't remember what recipe I used the last time didn't bother me at all. Little did I know that this "tiny" detail would cost me dearly. On Thursday night, I followed what I considered to be a good & reliable but completely new recipe to the tee. Everything seemed to be going according to plan, or so I thought. I allotted time for the cake to set & at 11:30pm, I checked on the tiramisu cake for what I assume to be the 15th time. What was supposed to be the cream filling turned out to be a liquid-y filling. I stared at the cake while realizing that it just wasn't going to work out & decided to make a different cake instead. So I started making a new cake at midnight... but that's another story, this post is supposed to be about tiramisu!

I thought that I would never want to try making tiramisu again after that incident but apparently not. The following day, I decided to try again since I already had the ingredients on hand. I chose a different recipe, one that I decided had to be foolproof. And I am happy & relieved to say that I was right! No, no, it really wasn't all me. Many prayers were said while assembling this cake. God never fails to amaze me by how much he cares for everything I do! Lesson learned, always save recipes. Oh, I'd better go save my tiramisu cake recipe now! After that, off to deliver a few pieces of this tiramisu cake to my friend to make it up :P.

Vols-au-Vent with Vanilla Mousseline & Strawberries

2010-08-21T17:30:00.003-05:00

This blog post is way overdue but I finally got these photos from a friend this past week. I made these pretty little pastries for my good friend's farewell party last spring. (I know, that was a long time ago.) They're called vols au vent & I filled them with vanilla mousseline & fresh strawberries. The name sounds really fancy but it's really just puff pastry with vanilla pastry cream. I like the fancy name though; it makes it seem like I'm a French pastry chef!

My family knows that when it comes to baking, I'm crazy! I like to try to make everything from scratch even though I can easily get the same thing from a bakery or grocery store. That's just me. Inspired by the Daring Bakers, I decided to try my hand at making puff pastry. It was quite challenging and I reminded myself throughout the process not to get my hopes up. Thoughts of failure were particularly nerve-wrecking because I was going to serve these at the party. Fortunately, my vols au vents turned out pretty nicely for a first try and everybody really enjoyed them.

Ease: 5/5 if you use store bought puff pastry; 1/5 if you make it from scratch.
Prep time: N/A. Sorry, I forgot to time myself.
Cook time: N/A.

Taste: 4/5. Tender and flaky, they were complemented nicely by the vanilla mousseline and fresh strawberries.

Would I make it again: Yes. (but with store bought puff pastry)

Vols-au-Vent

store bought puff pastry dough
egg wash (1 egg whisked with 1 tablespoon water)
round cookie cutters
pastry brush

1. Thaw the puff pastry but not completely, just enough to be able to cut it. Cut out 4-inch circles. Then use a smaller round cookie cutter to cut centers from half of the rounds to make rings. These rings will become the sides of the vols-au-vent, while the solid disks will be the bottoms. You can either save the center cut-outs to bake off as little “caps” for you vols-au-vent, or put them in the scrap pile. Make clean, sharp cuts and try not to twist your cutters back and forth or drag your knife through the dough.

2. Dock the solid bottom rounds with a fork (prick them lightly, making sure not to go all the way through the pastry) and lightly brush them with the egg wash. Place the rings directly on top of the bottom rounds and very lightly press them to adhere. Brush the top rings lightly with egg wash, trying not to drip any down the sides (which may inhibit rise). If you are using the little “caps,” dock and egg wash them as well.

3. Refrigerate or freeze the assembled vols-au-vent on the lined baking sheet while you pre-heat the oven to 400ºF (200ºC). (You could also cover and refrigerate them for a few hours at this point.)

4. Once the oven is heated, remove the sheet from the refrigerator and place a silicon baking mat (preferred because of its weight) or another sheet of parchment over the top of the shells. This will help them rise evenly. Bake the shells until they have risen and begin to brown, about 10-20 minutes depending on their size. Reduce the oven temperature to 350ºF (180ºC), and remove the silicon mat or parchment sheet from the top of the vols-au-vent. If the centers have risen up inside the vols-au-vent, you can gently press them down. Continue baking (with no sheet on the top) until the layers are golden, about 15-20 minutes more. (If you are baking the center “caps” they will likely be finished well ahead of the shells, so keep an eye on them and remove them from the oven when browned.)

5. Remove to a rack to cool.

Vanilla Mousseline
adapted from Cannelle et Vanille

250 grams whole milk
1/4 vanilla bean
50 grams egg yolk
75 grams sugar
25 grams cornstarch
125 grams butter, cut into medium pieces

1. Place the milk, half of the sugar and vanilla bean in a small saucepan. Separately, whisk together in a bowl the egg yolks, cornstarch and the other half of the sugar. Bring the milk to a boil and temper into the egg yolks. Return the custard to the saucepan and cook until it thickens.

2. Immediately, transfer the cream to a clean bowl and add the pieces of butter. Whisk until they melt into the custard. Place plastic wrap over the bowl touching the cream and refrigerate until cool.

To assemble:
1. Spoon the vanilla mousseline into the vols-au-vent. You could also place the mousseline in a piping bag fitted with a round pastry tip and pipe it into the vols-au-vents instead, building it up with a spiral motion. Do this right before serving or the puff pastry might get soggy.

2. Decoratively slice strawberries that have been washed & dried then place them on top of the vols-au-vent.

Summer Road Trip: Egg Tart for the Road

2010-08-19T12:43:00.000-05:00

Got egg tarts for the road yesterday when we drove from Toronto to Chicago. These tarts were incredible! I savored every bite of the crisp, flaky, & buttery crust with a smooth & rich custard filling. Delish!! I wish I bought more.

Summer Road Trip Part II: French Macarons in Toronto

2010-08-17T15:21:00.000-05:00

When I first heard that my family would be going on a road trip, I immediately started researching places where I could get authentic French macarons. I have already made macarons for more than a couple of times but I have no idea if my macarons taste the way they should! I'm not exactly sure how, but I ended up deciding on Nadege as the place to experience my first real French macaron.

My dad was so kind to make a special trip downtown just so my sister & I could satisfy our macaron cravings. (Thanks, dad!) Nadege is located in a really cool neighborhood with adorable little cafes & chic boutiques. Just walking down those streets makes you feel like you need to dress up or eat organic food, or something! Haha.. Nadege is simple & elegant, with beautiful pastries $ desserts lined up on pristine white counters that are enclosed with glass cases. I felt like trying everything but the prices there are ridiculously steep. Was I glad that I had my heart set on macarons beforehand so I didn't have too much trouble deciding what to get!

Clockwise from left: salted caramel, blackberry chocolate, pistachio, cappuccino. (I also got olive oil but I couldn't get a clear picture.)

Sorry for the less than perfect photos. I didn't eat the macarons right after I bought them & the fillings started to melt because we walked around town after that. As a result, I was forced to devour the macarons on the car ride back to the hotel & a wobbly hand is never a good way to take photos! Needless to say, the macs were absolutely scrumptious!! They were crisp on the outside and tender on the inside. They literally melted in my mouth. I just wish I had eaten them sooner so that I wouldn't have to deal with drippy fillings.

View from across the street. Can you spot me?

Compared to my homemade macarons, Nadege's macarons definitely taste better. They are not as sweet and have a less chewy texture. Guess I have to get to work on improving my French macaron recipe!

Summer Road Trip Part I: Chinatown, Toronto

2010-08-15T09:58:00.000-05:00

Hello! I'm on a road trip with my family right now so I won't be posting new recipes for a week or so. On the other hand, I'll be uploading photos and writing about the yummy-licious (or not) food we try on this trip. Enjoy!

After a long, long drive from Minnesota, we finally arrived in Toronto late yesterday afternoon. For dinner, we decided to explore Chinatown and grab some dinner there. It was a pain to find a parking spot but it was SO worth the amazing dinner that was awaiting us. We walked along the busy streets while checking out the menus of different restaurants. My dad decided on the House of Gourmet. We actually didn't bother to read the name of the restaurant until after the meal!

We ordered a dinner set and it was more than enough for the four of us (plus one toddler). My favorite dish was the lobster. I don't know the name of the dish but the lobsters were deep-fried and served with deep fried ginger and some really yummy sauce!

My second favorite dish was the steamed fish. I haven't had this in a long, long, long time so it tasted extra yummy. The meat was tender and smooth and it was perfect with the soy sauce and oil.

We also ordered one of my mom's favorites - siew yoke (or Chinese crackling roast pork). I don't really fancy this dish because of the large amounts of pork fat but the rest of my family members like it! However, my mom said that it wasn't the best she's ever had and it was a little cold.

We also had some baby bok choy but I was too busy eating to take a picture of it :P. The food here is really authentic and reasonably priced. The ambiance is very loud, noisy, and you can feel the hustle and bustle of constant activity. I guess I can sum it up as a typical Hong Kong restaurant (or so my dad says). It was an extremely satisfying meal.......

House of Gourmet
484 Dundas Street W
Toronto, ON M5T 1G9
Neighborhood: Chinatown

Pina Colada Macarons

2010-08-09T12:00:00.000-05:00

I finally got round to joining the Mactweets Mac Attack challenge this month and I really went all out! The theme is "a summer flick" and the movie that inspired my French macarons is 13 going on 30. It is a super fun movie and the first time I saw it was at a sleepover at a friend's house during summer vacation.

One of the funny quotes: "I'll have a Pina Colada, not virgin. Wanna see my ID? Totally have it!"

I, on the other hand, am not 30 yet so I went with pina colada (virgin) macarons. My macaron shells sandwiched smooth coconut buttercream and squares of juicy, tangy pineapple.

To top it off, I even made a cream cake with layers of coconut and pineapple mouse. Yep, I'm crazy. ;)

Ease: 5/5. Making macarons is surprisingly easy after you get all the details down.
Prep time: 15 minutes. Browning the butter takes up more time but it is definitely worth it!
Cook time: 30 minutes.

Taste: 5/5. These were really good. The pineapple square infused some tang into the macaron & helped cut the sweetness of the macaron. I didn't have any coconut extract on hand so the coconut flavor didn't really come through but I would add that the next time.

Would I make it again: Yes. Even my dad liked them (and he's not much of a sweets person)!

Pina Colada (Virgin) Macarons
adapted from Tartelette's basic recipe

For the shells:
90 gr egg whites (use eggs whites that have been preferably left 3-5 days in the fridge)
25 gr granulated sugar
200 gr powdered sugar
110 gr almonds (slivered, blanched, sliced, whatever you like)
yellow gel food coloring

Prepare the macarons:
In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, (think bubble bath foam) gradually add the sugar until you obtain a glossy meringue (think shaving cream). Do not overbeat your meringue or it will be too dry. Place the powdered sugar and almonds and powdered color in a food processor and give them a good pulse until the nuts are finely ground. Add them to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns. Fill a pastry bag fitted with a plain tip with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit. In the meantime, preheat the oven to 280F. When ready, bake for 15 to 20 minutes, depending on their size. Let cool. Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer.

For the filling:
1/2 cup unsalted butter, room temperature
3 cups powdered sugar
5 tbsp coconut milk
1 tsp coconut extract
canned pineapples, cut into small squares

Mix all ingredients in a bowl with an electric mixer until smooth. Fill a small piping bag with a large plain tip with it and pipe in the center of each shell. Place a square of pineapple in the middle of the macaron. Let the shell mature at least 24 hours in the fridge so all the flavors have the chance to meld together.

SHF - Browned Butter Blueberry Boy Bait

2010-08-06T13:30:00.001-05:00

Some of you might be wondering, what is "SHF?" It stands for Sugar High Fridays, an "international sweet-tooth blogging extravaganza," and this month's host is Elissa from 17 and Baking. Her blog is simply amazing and the theme she chose for this 68th edition of SHF is browned butter! This is my first time participating in SHF and I'm super excited!

I was quite hesitant when I first started this blog as I was worried that I wouldn't blog consistently or that I would run out of words to express myself with. After blogging for these couple of months, however, I have grown to love everything about food blogging, from the baking, food styling, and photography to the writing, replying comments, and the editing of my blog layout. (Oops, pretty sure that was a run-on sentence.) By taking part in SHF, I hope to get to know more of the food blogging community and integrate myself into it.

Blueberries is not an ingredient I frequently use as it is quite pricey and my family prefers to enjoy it raw. Surprisingly, blueberries are on sale this week so it's blueberries galore at my house! My mom actually asked me to use them to bake something, and this blueberry boy bait recipe instantly popped into my head. I remember drooling over it on Smitten Kitchen a while ago and I had the recipe bookmarked in my mind since then.

I wanted to incorporate browned butter in the recipe but I wasn't sure if it would affect its texture negatively. The recipe calls for creaming the butter and sugar until fluffy and browned butter would mean skipping that step entirely. "Adventurous" me decided to take the plunge and I made quite a few adaptations to the recipe. As I browned the butter, I was pretty sure that I made the right choice. The most wonderful aroma was released as I swirled the butter in the pan. Rich, nutty, indescribable... As I sliced into the blueberry boy bait, I was pleasantly surprised by how fluffy and light the crumb of the cake was. All that I had left to do was to set the trap with my blueberry boy bait ;).

Look! I think I got something... (Love that adorable, chubby hand.)

Aww... I caught the sweetest boy in the whole world - my little brother!

Ease: 4/5.
Prep time: 20 minutes. Browning the butter takes up more time but it is definitely worth it!
Cook time: 35 minutes.

Taste: 5/5. AMAZING! I am not exaggerating. It is so light, tender, and fluffy! The browned butter really gives the cake a deep, rich flavor. To top it off, the sprinkling of sugar and cinnamon on top makes for a delightfully crisp topping.

Would I make it again: Absolutely. Perfect for an afternoon snack!

Browned Butter Blueberry Boy Bait
Loosely adapted from Smitten Kitchen

1 cups plus 1/2 teaspoon all-purpose flour
1/2 tablespoon baking powder
1/2 teaspoon table salt
8 tablespoons unsalted butter (1 sticks)
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1 large egg white
1/2 cup buttermilk
1/2 cup blueberries, fresh or frozen (if frozen, do not defrost first as it tends to muddle in the batter)
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon

1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour an 8 by 8-inch baking pan.

2. Brown the butter: melt in a medium skillet over medium heat and cook it until the butter browns and smells nutty (about 5 - 7 minutes). Swirl the pan occasionally to move the solids around. You are looking for the solids at the bottom of the pan to turn a golden brown color. Remove from the flame, scrape into a heatproof bowl and let cool.

3. Whisk one cup flour, both types of sugar, baking powder, and salt together in a large bowl. In a separate bowl, whisk together eggs and buttermilk.

4. Slowly pour the egg and buttermilk mixture into the dry ingredients mixture and whisk until just combined.

5. Slowly pour in cooled browned butter and whisk until smooth.

6. Toss 1/4 cup blueberries with remaining 1/2 teaspoon flour. Using rubber spatula, gently fold in blueberries. Spread batter into prepared pan.

7. Scatter remaining 1/4 cup blueberries over top of batter. Stir the 2 tablespoons of sugar and cinnamon together in small bowl and sprinkle over batter.

8. Bake until toothpick inserted in center of cake comes out clean, 30 to 35 minutes. Cool in pan 20 minutes, then turn out and place on serving platter (topping side up). Serve warm or at room temperature. (Cake can be stored in airtight container at room temperature up to 3 days.)

Striped Cheesecake Lollipops

2010-07-30T14:33:00.001-05:00

Happy National Cheesecake Day!!!! Cheesecake is my favorite cake and it has been since I was a little girl. Creamy, sweet, rich, smooth, luscious, what's there not to like? I have always gotten cheesecake for my birthdays except for that one time when I was presented a meringue cake by mistake, resulting in a rather disappointed birthday girl.

When I found out a few days ago that today (July 30) would be National Cheesecake Day, I knew I just had to make some cheesecake to celebrate! I didn't want to make a huge cake because my family wouldn't be able to finish it and, trust me, we do not need the extra calories. I decided on these cheesecake lollipops because I wouldn't have to make a humongous cheesecake and we would still get to enjoy the creamy deliciousness of CHEESECAKE :). On top of that, I went a little crazy and decided to pour my cheesecake batter in a way that would give me these beautiful stripes on each pop! I'll explain how you can do this in the recipe.

Oh, and before you go, tell me what's your favorite cheesecake flavor!

Orange or green? I couldn't decide.

Ease: 2.5/5.
Prep time: 30 minutes. Around 10 mins for mixing the cake batter & 20 mins for shaping the lollypops. You will need to take into account the 5 hours or so it takes for the cheesecake to cool & freeze.
Cook time: 30 minutes.

Taste: 5/5. Utterly delicious! Can I even describe how good this tastes? Smooth, creamy perfection.

Would I make it again: Yes. It's perfect for parties, celebrations, & other such events.

Striped Cheesecake Lollipops
a Rachael original

Makes 10-12 pops, depending on their shape

1 lb. (two 8-ounce packages) cream cheese, room temperature
2/3 cup sugar
2 tbsp & 2 tsp all-purpose flour
1/3 cup sour cream, room temperature
1/2 tsp vanilla extract
2 eggs, room temperature
1 tbsp cocoa powder
1 tsp instant coffee granules
10-12 eight inch wooden skewers or lollipop sticks

1. Preheat oven to 350 degrees. Prepare a 8 x 8″ square cake pan or springform pan with butter and parchment paper. Set a pot of water to boil (which will be used for the water bath).

2. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed. In a large bowl, whisk together the sugar and flour. With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, beating until just combined.

3. Pour approximately half of the cheesecake batter into a medium bowl. Sift the cocoa powder and instant coffee granules into it and mix until dissolved.

4. It doesn't matter which color goes first. Pour 1 cup of one mixture into the center of the pan. It will spread by itself to cover the bottom of the pan. Then pour 1 cup of the other mixture directly into the middle of the first mixture. (That will spread out too.) Now pour a scant 1 cup of the first mixture in the center. Keep continuing until all of the batter is used up.

5. Now handle the cake pan very carefully in order not to disturb the design. Set the pan inside a large, shallow roasting pan. Carefully ladle boiling water into the roasting pan to reach halfway up sides of the cake pan. Bake 15 minutes; reduce oven temperature to 325 degrees. Continue baking until cake is set but still slightly wobbly in the center, about 10 minutes more. Turn off oven; leave cake in oven with door slightly ajar, 30 minutes. Transfer pan to a wire rack; let cake cool completely. Refrigerate, uncovered, at least 3 hours or overnight.

6. Before unmolding, run a knife around the edge of the cake. Scroll down this page for a nifty tutorial on how to unmold a cheesecake if you are not using a springform pan.

7. When the cheesecake is cold and very firm, use a warm metal cookie cutter to cut out the cheesecake pops. You could also scoop the cheesecake into 2-ounce balls. Place the cheesecake balls or whatever shape you choose on a parchment paper-lined baking sheet. Carefully insert a lollipop stick into each cheesecake ball. Freeze the cheesecake pops, uncovered, until very hard, at least 1 – 2 hours. This step is to ensure that the cheesecake is well secured to the lollipop stick.

8. For further indulgence, melt bittersweet chocolate over a double boiler and dip the lollipops in the chocolate then decorate with sprinkles, graham cracker crumbs, etc.

9. Remove from freezer and defrost for 15-20 minutes before serving.

Ultimate Chocolate Chip Cookies

2010-07-28T16:41:00.001-05:00

As I enter my senior year in high school this fall, a lot more things have cropped up on my to-do list than I expected. One of those things are senior pictures. Having lived in the U.S. for two years so far, I only figured out what senior pictures are a few months ago! The couple of days before my senior photo shoot were spent getting outfits ready and I might or might not have tried out a few poses in front of the mirror ;). I also spent some time browsing my photographer's website, looking at her past work, etc. While browsing, I found out that my photographer loves cookies and I thought: Wouldn't it be nice if I made her some? Somehow, bringing something yummy always makes meeting new people easier :).

Well, to cut the story short, I instantly thought of chocolate chip cookies and how I had been waiting for the opportunity to try this recipe that has gotten so many rave reviews from food bloggers out there. I'm no chocolate chip cookie expert, but these were the best chocolate chip cookies I have ever made! Heidi, my photographer, was delighted to receive them & I had a great time getting my pictures taken with her that day. This recipe did not disappoint, now I just can't wait to see how those senior pictures turned out!

Ease: 4/5. (I would put 5 but I actually weighed each ball of cookie dough like David Leite does. You don't have to do this, though!)
Prep time: 15 minutes.
Cook time: 18 minutes (per batch).

Taste: 5/5. Crunchy yet soft, sweet and salty, gooey chocolate melded with tender cookie crumbs... My whole family LOVED them! Except for my sister because she doesn't like chocolate chip cookies. Seriously? ;)

Would I make it again: Definitely. You just have to give these a try!

Ultimate Chocolate Chip Cookies
adapted from David Leite who adapted a recipe by Jacques Torres

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (I used bittersweet chocolate chips. Student on a budget here!)
Sea salt (I used iodized salt because we were out of sea salt.)

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop six 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Diet Soda Brownies

2010-07-22T12:59:00.000-05:00

Baking. I think baking is about trying new things. Especially when the "new thing" involves making a recipe low calorie! Haha... I don't really like making things from a box mix but when I read the recipe for these brownies, I just had to try it! Diet soda isn't exactly a substitute that comes to mind for oil but the good reviews convinced me to give it a go.

There wasn't a boxed cake mix in our house. All we had were brownie mixes so I used a family size box of that instead. After mixing the ingredients, the batter looked uncharacteristically watery & I started to feel a little worried. But what was done, was done so I put it in the oven & waited.

The verdict?

Ease: 5/5.
Prep time: 2 minutes.
Cook time: 26 minutes.

Taste: 3.5/5. I won't lie to you, it does not taste the same as when you follow the instructions on the back of the box. It is more cake-y, and you can taste the soda (so choose your favorite soda flavor).
UPDATE (7/26): It doesn't taste as good after spending a night in the fridge. The texture becomes slightly mushy on the top crust.

Would I make it again: Yes, but only if all the brownies are going to be eaten the day of. A can of diet soda or a two-third cup of oil? I'll go with the diet soda.

Diet Soda Brownies
Adapted from Gina's WW Recipes

One family size brownie mix (or a box cake mix)
10oz can of diet soda, any flavor (I used Diet Pepsi)
2 egg whites (optional)

Preheat oven according to box directions. Spray 9 x 13 pan.
Beat cake mix, diet soda and egg whites. Pour into pan.
Bake as directed on box, or until toothpick comes out clean when inserted.
Let cake cool about 10 minutes before cutting. Dust with confectioners sugar if desired.

Peach Cream Tart

2010-07-21T12:45:00.000-05:00

This is the perfect treat on a warm, summer day! It's so easy to put together & it looks fancy too ;)! My mom had a couple of friends over and what better excuse to bake than for entertaining guests!

I got the recipe from Leite's Culinaria; it's actually a Paula Deen recipe. Never before have I tried any of her recipes because they are so chock full of butter that I can't bring myself to make them. This one, however, was not too bad compared to other dessert recipes out there, plus I used light sour cream instead of regular. The flavor was not affected at all by the substitution!

Pretty peaches in a swirl...

Ease: 4/5.
Prep time: 20 minutes.
Cook time: 1 hour 15 minutes.

Taste: 5/5. I couldn't stop eating it! Neither could my mom & my sister. It's creamy, lightly sweet, & very refreshing!!

Would I make it again: Yes. This recipe is great for entertaining!

Recipe: Peach Cream Tart.

Big Apple Pancake

2010-07-13T20:16:00.000-05:00

I was itching to bake something so it was perfect when my mom requested that I make this big apple pancake! It's really easy to put together, which is good since the weather is pretty warm and nobody really wants to be cooped up in a hot kitchen.

I would suggest that you bake the pancake in a cast iron pan as the recipe calls for so that it crisps up better. I didn't because I don't have one but it still tasted delish!

Ease: 5/5.
Prep time: 10 minutes.
Cook time: 15 minutes.

Taste: 4/5. It puffs up beautifully in the oven and is best served warm.

Would I make it again: Yes. I have already made this multiple times. It is perfect for Sunday morning breakfast.

Recipe: Big apple pancake.

Grilled Pizza

2010-07-09T21:08:00.000-05:00

Okay, okay, so I do eat other types of food besides dessert ;).

My family finally got the grill going today! We have been talking about doing it all summer but we never got around to doing it until now. My mom was a little tired, so I offered to make dinner. I have been dying to try out grilled pizza after reading rave reviews on many food blogs. The pizza dough was a cinch to put together and I just threw together some caramelized onions, turkey bacon, Italian seasoning, parmesan and mozzarella cheese for the topping.

The whole process was a lot easier than I expected! The pizza dough was golden brown and crispy and the cheese was warm, gooey, and rich. I'll want to try this recipe with different toppings very soon!

Ease: 5/5.
Prep time: 15 minutes. (You do need to take into account the 1.5 hours needed for the dough to rise.)
Cook time: 20 minutes.

Taste: 4/5. My whole family loved it! However, I still want to play around with the toppings to make it more flavorful.

Would I make it again: Definitely! If you have a grill, you should try this out. It's a lot easier than baking a pizza in the oven and you get a very crispy pizza crust.

Recipe: Basic pizza dough
I used these grilling tips.

Happy Summer!

Snickers Macarons

2010-07-06T18:18:00.000-05:00

This is my second attempt at making macarons and I'm very happy to say that I succeeded! Well, maybe only partially. I'll explain. The last time I tried, the macarons looked pretty but they stuck to the parchment paper. I decided it might be the inaccuracy of my oven's temperature so I went to Target and got myself an oven thermometer. I stuck the thermometer in the oven, and as a result, discovered that my oven's temperature is off by 10 degrees.

On my second try, I adjusted the oven's temperature accordingly and proceeded to make the macaron batter. Everything went a lot smoother than the first time and I was really surprised as to how quickly it came together. I thought everything was going perfectly. My almond meal was very finely ground, I didn't over-mix the batter, I was piping the batter in perfect little circles... "Why are you piping on the side that you drew the circles!!!" my sister exclaimed. Uh-oh, I was so caught up in everything else that I forgot to turn the parchment paper upside down. At that point, I couldn't really do anything but to pipe whatever batter I had remaining on the right side of the parchment paper.

The macarons turned out beautifully and I was so proud that I couldn't stop talking about them to my sister. :P

Ease: 4/5.
Prep time: 30 minutes.
Cook time: 20 minutes.

Taste: 5/5. It really did taste like a Snickers bar! My mom, sister and I thoroughly enjoyed it. Soft and chewy with a slight crunch; the semisweet chocolate ganache, caramel, and peanuts went extremely well together.

Would I make it again: Yes. So much easier than I thought and it was tasty too! A win-win situation. I will definitely be making more macarons in different flavors too!!!

Recipe: Snickers Macaron

Avocado Bread

2010-06-18T13:17:00.000-05:00

Nearly overripe avocados were sitting on the counter and my sister suggested that I bake something with it. I started researching recipes but most of them were for guacamole or salads. Overall, I only came across a handful of cake recipes that used avocados as a main ingredient. This recipe caught my eye because no butter or oil is used, as the avocado is the source of fat. Healthy fat, I might add ;)!

Surprisingly, the flavor of the avocados really came through and the cake was a lovely shade of green. I'm also quite pleased with the photos I managed to capture this time as the sun decided to come out after the gloomy weather we had all last week.

Ease: 5/5.
Prep time: 10 minutes.
Cook time: 48 minutes.

Taste: 3/5. I thought it was pretty good because it had a very moist and tender crumb. However, my mom didn't like the flavor of avocados while my sister thought it wasn't sweet enough. On the other hand, my baby brother couldn't get enough of it! My family members certainly have very differing opinions.

Would I make it again: Maybe. Only if we have extra avocados on hand.

Recipe: Avocado Bread

Banana Crumb Muffins

2010-06-13T14:53:00.000-05:00

I'm going bananas! Haha... I'll explain. Yesterday, when I went to the oriental store with my parents, I spotted bags and bags of speckled bananas that were going for 89 cents each! I couldn't believe my eyes and grabbed a bag immediately. You see, I rarely get to use bananas to bake because my family always gobbles them up before they get overripe. Anyway, I've been looking up tons and tons of banana recipes these past two days and so far, I have made two loaves of banana bread, a mochi banana cake, and these banana crumb muffins!

I have been quite discouraged by my photography but today I found a blog tutorial that teaches you how to take some decent pictures with a point and shoot. It was really interesting and I discovered many settings that I didn't know existed in my little digital camera. Hopefully, with more practice, I'll capture some photographs that I'll be really proud of!

The recipe is from Dorie Greenspan's book, Baking from my Home to Yours. You can also get the recipe here.

Ease: 5/5.
Prep time: Approximately 20 minutes. (Still haven't gotten the hang of this, sorry!)
Cook time: 22 minutes.

Taste: 5/5. My family really liked them! Moist on the inside with crunchy sweet streusel on top.

Would I make it again: Yes.

Cream Puffs

2010-06-12T16:45:00.000-05:00

Mother's Day! That was quite a while ago but I am only posting about it now because my summer break just started. I was wondering if I should bake my mom something because she always complains (sort of) that I make her fat! Haha.. Anyway, I decided that I definitely should because it was a special day, my great-aunt from Perth was visiting, and my mom never turns down cream puffs! The first time I made cream puffs was a disaster. It was probably due to the fact that I didn't do a lot of research on it and decided to throw together a batch of cream puffs one Saturday night, ha! This time, I did my homework and the cream puffs turned out beautifully. The photo quality is a LOT better than the previous post thanks to the nice camera belonging to my great-aunt's husband. I so wish I had one of those fancy cameras :P. Happy Mothers' Day, mommy! I LOVE YOU!

If you like cream puffs, I definitely recommend that you give this recipe a try. Oh, this video might help too! I filled the puffs with vanilla mousseline then I piped on some freshly whipped cream. So so good!

Ease: 4/5.
Prep time: Approximately 45 minutes. (I still haven't gotten the hang of this timing thing)
Cook time: 1 hour or so.

Taste: 4/5. Very good! My mom loved them!!! The reason why I only give it a 4 is because my mom said that they were too crisp for her taste. Maybe letting them sit for a just little while before serving them will improve the texture

Would I make it again: Yes.