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Beef Curry Yakisoba - Featuring Myojo Curry Yakisoba

noreply@blogger.com (Amy) — Thu, 14 Jan 2021 22:14:00 +0000

Do you love Yakisoba? It's one of my family's favorite Japanese / Noodle dish for sure. Now, you can easily make it at home.

My family and I definitely miss travelling since we pretty much stay home all year in 2020! We were just glad that we visited Japan in 2019. I guess when we can't travel to Japan for Yakisoba, we can at least enjoy some Beef Curry Yakisoba at home.

There are many brands of Japanese Noodles from the Asian Markets to choose from these days. I highly recommend Myojo because their noodles are fresh and they taste amazing. The noodles are easy to work with and you can also freeze them when you are not cooking them right the way, which makes it an amazing item to stock up in the freezer. Simply defrost the noodles in the fridge the night before you plan to cook them and they will be ready to go. These noodles taste just as fresh after freezing and defrosted, and the flavoring package that comes with the noodles are on point.

I guaranteed, you will love this quick, easy and delicious recipe. Make sure to watch my YouTube tutorial above if you haven't done so!

Disclosure: Thank you Myojo USA for sponsoring my YouTube Video.

Beef Curry Yakisoba – Featuring Myojo Curry Yakisoba

Ingredients:

1 Package Myojo Curry Yakisoba (3 servings)
2 Tablespoons plus 2 teaspoons Vegetable Oil, divided
1/2 an Onion, cut into strips
1/3 Carrot, cut into thin strips
1/4 Cabbage, cut into bite size
4 Shitake Mushrooms, sliced
2 Green Onions, cut into 2-inch pieces
1/2 lb Beef Chuck Slices, cut into bite size
1/2 cup of water
2 tablespoons Pickled Red Ginger (for serving, optional)
1 teaspoon Green Seaweed Powder (for serving, optional)

Instructions:

Open up the noodle packages and gently loosen them up. Heat the wok over high heat, add 2 tablespoons of oil and add in the onions and carrots. Sauté for 3 minutes over high heat.

Then, add the cabbage and cook for another 2 minutes or slightly softened. Add in the mushrooms and green onions and cook for additional 2 minutes. Transfer all vegetables onto a plate and set aside.

In the same wok, add the remaining 2 teaspoons of oil. Add in the beef and sauté over high heat until 80% done. Transfer the beef onto a plate and set aside.

In the same wok, add in the noodle, water, and flavoring packages. Mix until flavoring is evenly distributed.

Add the cooked vegetables and beef back into the wok with the noodles. Gently mix all ingredients together and cook until the beef is completely cooked through. Transfer onto a serving plate and serve with pickled ginger & seaweed powder. Enjoy!

Low Carb Magic Noodle Salad With Sweet and Sour Dressing

noreply@blogger.com (Amy) — Thu, 22 Oct 2020 21:06:00 +0000

Many of my friends and foodies bloggers are on the Keto bandwagon, are you one of them? Although I am not specifically on a keto diet, I found myself do enjoy low carb meals every now and then. With low carb meals, not only that I won't get the sugar high (then really tired and sleepy afterwards), many low carb meals are quite delicious! Such as this Low Carb Magic Noodle Salad With Sweet and Sour Dressing!

What is so magical about this Noodle Salad? Not only because it's really low carb, it also changes color. And the colors are all natural too. Can you guess where this gorgeous blue and purple colors are from? If you say purple cabbage, you are 100% correct.

I soaked the noodles in the purple cabbage stock and it turn to this vibrant blue color. The acidity in the sweet and sour dressing then turn in into this beautiful purple. The color changes all because of the difference in the PH level. I wish I has pay more attention when I was in the chemistry class in college to tell you more of the details! Nevertheless, this is a delicious and magic noodle salad!

The low carb noodle that I used is made from Shirataki. This type of low carb noodles are getting very popular as the Keto diet trend is on the raise. There are many brands out there on the market and I will list some at the end of this blog post for your reference.

If you haven't watch my YouTube video tutorial, please go check it out. This noodle is so easy to make and super delicious. Not to mention, it'll be a wonderful science project with your kiddos while they are having remote learning from home! Hope you all stay well, stay healthy, and stay safe!

Low Carb Magic Noodle Salad With Sweet and Sour Dressing

For the Noodle Salad:

1/4 purple cabbage, cut into thin strips
2 cups water
1 package (14oz) Low Carb Noodles

1 cup butter lettuce, chopped
1/2 a carrot, cut into thin strips
1/4 cup cilantro,
1 radish, sliced
5-6 cooked shrimps
1 tablespoon green onions, chopped

For the Low Carb Sweet & Sour Dressing:
3 tablespoons sugar-free simple syrup
2 tablespoons fresh lime juice
1/2 teaspoon toasted sesame oil
1 tablespoon shallots, chopped
1 Thai chili, chopped

To prepare the noodle:

Place your cabbage in a medium sauce pan. Add in 2 cups of water, cover and bring it to a boil over medium high heat. Then turn to a low heat and simmer for 2 minutes. When time is up, remove the pot from heat and let it cool down slightly. Strain out the liquid. You can use the cabbage for another salad or pickle them so nothing goes to waste.

(The noodles usually come in a pouch with water) Simply drain and discard the liquid in the package. Cut them into shorter length. I am using a 14oz package today and they do come in smaller package as well. Next, place the noodles in the cabbage liquid that we prepared earlier.

While your noddle is soaking, let’s prepare the dressing for this noodle salad.

To Prepare the Dressing:

Place all the ingredients of the dressing in a small bowl, give it a quick stir and your dressing is ready.

To Assemble:

Next, strain the noodles. You can reuse the cabbage liquid for more noodles.

In a large bowl, place butter lettuce on the bottom, arrange the magic noodles, carrots, cilantro, radish, shrimps, and sprinkle green onion on top.

Serve the dressing on the side at the table as that is part of the fun of this Low Carb Magic Noodle Salad! Enjoy!

Ingredients and Tools Used: Yam Noodles: https://amzn.to/3htugyW https://amzn.to/3bR0tiu Sugar Free Simple Syrup: https://www.lakanto.com/?rfsn=2667413.de25a2 ***Use my code to get 15% off: UTRYIT15 Fish Sauce: https://amzn.to/3kdzyjX Toasted Sesame Oil: https://amzn.to/3mgfwXM Chopsticks: https://amzn.to/3irofEq Induction Stove: https://amzn.to/33mq92N Induction Sauce Pan: https://amzn.to/2FwG3zr Large Bowls: https://amzn.to/2Rlq21N

Disclosure: uTry.it is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Beauty DIY - How to Make Essential Oil Perfume Rollers

noreply@blogger.com (Amy) — Tue, 18 Feb 2020 19:04:00 +0000

Shall I start off with Happy New Year? Or Happy Belated Valentine's Day? So sorry that I've been MIA for a while. If you follow me on YouTube and Instagram, you know that I'm still very much alive and active on those platforms. I shared this Beauty DIY - Essential Oil Perfume Rollers video on my Youtube channel just in time for the Holidays. Hope you guys had a chance to check it out and made them for your friends and family. If not, please make sure to subscribe to my YouTube channel here so that you won't miss out on the latest video tutorials. I usually publish my videos there before writing a blog post on my Blog.

For Valentine's Day, or Galentine's Day (for girlfriends), I made these perfume rollers for the ladies and coaches in my Yoga classes. I am just so happy that they love these so much! Now, we are all going to feel great and smell wonderful, even after the sweaty Yoga-Lette (Yoga-Palette) classes. How did you celebrate Valentine's Day? Be sure to leave a comment and let me know.

Back to these Essential Oil Perfume Rollers, I am using 10 ml bottles here (See product list at the end of this post for details). I've played around with different essential oils and blend up a few fragrance that I love. Some of my favorites are Gratitude, Happiness, Rose Garden, Wake Up, and Stress Away. Since essential oil are very potent and shouldn't be use alone directly onto your skin, these rollers are mixed with a carrying oil. And I am using an Organic Fractionated Coconut Oil as my carrying oil. This Organic Fractionated Coconut Oil won't solidify even in cold temperature, which is perfect for these perfume rollers. For each 10 ml perfume roller, you only need around 12 drops of essential oils. I usually mix 3 to 4 different kinds of essential oil, and then fill the rest of the bottle to with the coconut oil until it reaches 10 ml. (Watch my video tutorial for more details)

I always carry one of these perfume rollers in my purse. It's wonderful when I need to take a deep breath, de-stress a little before moving on. So, be sure to check out my video tutorial on how to make these beautiful Essential Oil Perfume Rollers! If you have any questions, feel free to leave me your questions here or on my Youtube video. The next couple of videos will be back to recipes, so stay tuned!

Products and Ingredients Used in this video: Essential Oil Roller Bottles (10 ml, 24 packs) https://amzn.to/34OiI2W Organic Fractionated Coconut Oil 16 oz https://amzn.to/392wYIL OXO Good Grips 4-Piece Mini Measuring Beaker Set https://amzn.to/34NDAau Organic Essential Oil Set (Eucalyptus, Peppermint, Rosemary, Cedarwood, Sweet Orange and Citronella) https://amzn.to/2ZdJel5 Essential Oil Set (Lavender, Eucalyptus, Peppermint, Orange Sweet, Lemon, etc) https://amzn.to/2Q6M5s9 Essential Oil Set (Rose, Vanilla, Sandalwood) https://amzn.to/392fyMt Frankincense Serrata Organic Essential Oil https://amzn.to/2MiCi0Z

Oil Blend Recipes: Gratitude: 4 drops bergamot 4 drops wild or sweet orange 4 drops white fir Happiness: 3 drops ylang ylang 4 drops wild or sweet orange 2 drops of vanilla 3 drops lavender Rose Garden: 6 drops of rose 3 drops sandalwood 3 drops frankincense Wake Up: 3 drops lime 3 drops sweet or wild orange 2 drops frankincense 4 drops of peppermint Stress Away: 4 drops lavender 4 drops cedarwood 4 drops frankincense

How to Make Holiday Individual Turkey Pot Pie

noreply@blogger.com (Amy) — Mon, 18 Nov 2019 16:42:00 +0000

Disclaimer: This post was sponsored by Better Than Bouillon as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own. For more recipes and inspirations, please visit: http://goic.io/GpuqMV

My family loves the holiday season when we get to gather around the dinner table to share our favorite dishes and recipes. When I host holiday gatherings at my place, I always prepare a main dish while my family and friends would bring appetizers and side dishes to share. It's always wonderful to share and create memories with my family through food! If you can't tell by now, everyone in my family are foodies! I guess you can say that the apples don't fall far from the tree! This year, I'll be sharing these amazing Holiday Individual Turkey Pot Pies with my friends and family!

If you haven't done so, be sure to check out my video tutorial above. This recipe is so much fun and so easy to make, yet its super festive and scrumptious! Best of all, you can prepare them a day in advance. Simply prepared the pies (without the egg wash), covered, and keep them in the fridge until ready to bake. On the day of the party, simply brush the egg wash on the pastry and pop them in the oven before your guests arrive. This way, you can join in and enjoy the party, too! As much as I enjoy a holiday feast, I don't think anyone should, or wanted to, slave inside the kitchen for the holidays! This recipe is a perfect solution for you if you are hosting a gathering for your friends and family this holiday season! Think of how easy it will be for the upcoming Thanksgiving, Friendsgiving, Christmas, or New Years' parties!

The flavors of these Holiday Turkey Pot Pies are so amazing that your guests would think that you've spent hours in the kitchen preparing them! Thanks to the Better Than Bouillon Turkey Base, it adds a depth of flavor in the turkey pie fillings in a cinch. It truly elevates and transforms the flavors of your ingredients. You would feel like you're enjoying a traditional slow roasted turkey, but in a pie form, which is a lot more fun to eat than just a traditional roasted turkey (sorry Mr. Turkey!) Rather than the traditional bouillon cube, the Better Than Bouillon Turkey Base is a paste, which makes it a lot easier to incorporate with the ingredients because you don't have to wait for the cube to dissolve. The flavor is so concentrated that it won't dilute your sauce at all! It's truly a flavor bomb, in my opinion!

I'd been using Better Than Bouillon for many years now and always have them on hand. Besides the Turkey Base, my favorites are Roasted Beef Base and Roasted Chicken Base. I make my family's favorite beef stew at least once a week and Better Than Bouillon Roasted Beef Base is the secret ingredient that make it tastes so amazing! Better Than Bouillon Roasted Beef Base intensifies the beefy flavors in the stew without diluting the sauce. I also use it create a soup base, to build flavor in my sauces, to make a quick beef au jus for roasted beef, and to create gravy with it as well. Also, you can substitute the turkey meat in this recipe with chicken (and swap in the Roasted Chicken Base) to make chicken pot pies. And I promise, they will be the best chicken pot pie you'll ever had! They are so good that my kids always wonder if I ordered and pick up the Chicken Pot Pies from the restaurant! There are so many different flavors of Better Than Bouillon to explore, such as the Seasoned Vegetable Base, Roasted Garlic Base (perfect for making garlic bread), and Mushroom Base, & etc. Be sure to grab a few on your next grocery run to take your holiday recipes to the next level and make your life a whole lot easier and flavorful! You can use the product locator on the Better Than Bouillon site or order online to get those hard to find flavors as well!

For more product information, please visit:

https://www.betterthanbouillon.com/our-products/?utm_source=Influence-Central&utm_medium=Social-Influencers&utm_campaign=BTB-Social-Influencers&utm_content=holiday-social-influencer

Back to these Holiday Individual Turkey Pot Pies! Imagine buttery and flaky pie crust, fresh mixed vegetables, and tender turkey meat surrounded by creamy and velvety sauce that has a "cooked all day" flavors, thanks to the Better Than Bouillon Turkey Base. This decadent turkey pot pie is served with sweet and tart cranberry sauce for a contrast of flavors! Each bit is simply heavenly! You'll definitely be making this recipe again and again! What are your family's holiday traditions? Do you have a family's favorite recipe? Have you tried Better Than Bouillon products before? If so, which one is your favorite? Be sure to leave a commend below and share with me. Can't wait to hear from you! Happy Holidays, from my kitchen to yours!

Please follow Better Than Bouillon on other Social Media:

For more recipes and inspirations, please visit: http://goic.io/GpuqMV

Better Than Bouillon Facebook: https://www.facebook.com/BetterThanBouillon/

Better Than Bouillon Instagram: https://www.instagram.com/betterthanbouillon/

Better Than Bouillon Twitter: https://twitter.com/btbouillon

Better Than Bouillon Pinterest: https://www.pinterest.com/BTBouillon/

#HolidaysWithBTB #BTBHolidayRecipes #IC #ad

Holiday Individual Turkey Pot Pie Recipe
Makes: 6 (8 ounces Pies)

4 tablespoons butter
1 yellow onion, diced
1 cup pumpkin (frozen, diced)
1 cup mixed vegetables (frozen)
4 cups roasted turkey (diced)
1 tablespoon sage (chiffonade)
1 teaspoon thyme
1/3 cup all-purpose flour (plus more for rolling puff pastry)
2 tablespoons Better Than Bouillon Turkey Base
2 cups turkey stock (low sodium)
3/4 cup heavy cream
2 sheets puff pastry (thawed)
1 egg yolk
1 tablespoon water
Cranberry Sauce (for serving)
Fresh Cranberries and Sage leaves (optional, for garnish)

Preheat the oven to 425°F. In a large pot, melt butter over medium heat. Stir in onions and cook until translucent, about 3 to 4 minutes.
Add in pumpkin, mixed vegetables, turkey, sage, and thyme. Sprinkle the flour over the ingredients, stir gently, and let the flour cook for 1 minute. Add in the Better Than Bouillon Turkey Base and turkey stock. Let the sauce cook until thickened, about 3 minutes. Remove from heat and stir in the heavy cream. Let the fillings cool off slight while you prepare the puff pastry.

Gently roll out the seams of the puff pastry on a lightly flour-dusted surface. Place your ramekins up-side-down on the pastry as a guide. Cut out 3 pastry per puff pastry sheet. Repeat with the remaining puff pastry sheet.

Evenly divide the turkey fillings into the 6 ramekins. Top each one with a cut out puff pastry. Place the filled ramekins onto a foil lined baking sheet. Whisk the egg yolk and water to create an egg wash. Brush a think layer of egg wash onto each puff pastry.

Bake for 22 to 25 minutes, or until the puff pastry is golden brown and cooked through.

Let cool slightly before serving. Be very careful, fillings is extremely hot. Garnish with cranberry and sage (if using.) Serve these Holiday Turkey Pot Pies with cranberry sauce and enjoy!

JACK O' LANTERN S'MORES SLIDERS

noreply@blogger.com (Amy) — Tue, 15 Oct 2019 19:08:00 +0000

Disclosure: Thank you King's Hawaiian for sponsoring my video. All opinions are 100% my own. For more fun and festive recipe ideas, please visit: http://bit.ly/hallowaiian-19_149d
Are you ready for Halloween? Do you usually host or attend Halloween parties? My family always attend a friend's Halloween costume party every year. They went all out and decorate their house inside and out! It's always spooktacular and fun! My friend's Halloween party is usually a potluck style, so everyone brings a dish to share. Since my friends know I love baking, they always assign me to bring a dessert or a sweet treat. This year, I'm planning to bring this festive, yet super easy to prepare, and scarily delicious Jack o' Lantern S'mores Sliders to share with them.

My Kids are huge fans for anything with S'mores flavor! After all, who doesn't love melt-y chocolate, charred and gooey marshmallows, along with the crunch of graham cracker, right? My kids inspired me to create this Jack o' Lantern S'mores Sliders featuring King's Hawaiian's Original Hawaiian Sweet Rolls (#ad), which is something that I always have on hand. They make a quick and convenience snack. I also use them to pack kids' sandwich lunches as well. Since these rolls are slightly sweet, they make the most delicious sweet and savory sandwiches as well. They go well with so many dishes, in my opinion.

These S'mores Sliders are such a cinch to make, and they are so easy to serve too, which makes them the perfect party food. You can easily grab and go! No fuss, no mess! So, go check out my video tutorial above on how to make them! To make these S'more Sliders more festive, I dress them up with some cookie icing and turn them into Jack o' Lanterns! My daughter loves helping me in the kitchen especially when she can decorate and play with food! I guess the pumpkin doesn't fall far from its vine.

Please leave me a comment below and let me know what's your (or your kiddo's) favorite treat? Be sure to go grab a (or a few) package of King's Hawaiian Original Hawaiian Sweet Rolls and make these Jack o' Lantern S'mores Sliders this Halloween! Wish you all a fun, safe, and spooktacular Halloween!

King’s Hawaiian on Facebook: https://www.facebook.com/KingsHawaiian/

King’s Hawaiian on Twitter: https://twitter.com/KingsHawaiian

King’s Hawaiian on Instagram: https://www.instagram.com/kingshawaiian/

King’s Hawaiian on Pinterest: https://www.pinterest.com/kingshawaiian/

JACK O' LANTERN S'MORES SLIDERS:

1 (12 count) King's Hawaiian's Original Hawaiian Sweet Rolls
1/2 cup chocolate hazelnut spread
1 1/4 cup mini marshmallows
3 graham crackers
1 tube of black cookie icing
sprinkle of your choice
2 bread sticks (cut into 1 1/2-inches)
a few decorative toothpicks (optional)

Take the King's Hawaiian Sweet Rolls out of the package. Cut the roll in half lengthwise (horizontally). Reserve the top half of the rolls and set them aside.

Place the bottom half of the sweet rolls in a baking tray. Spread the chocolate hazelnut spread on top evenly. Sprinkle the mini marshmallows on top in a single layer. Toast the marshmallows 6-inches under the boiler for 1 minute. Rotate the baking tray half way through. Do not walk away from this process. The marshmallows can toast up really fast. When the marshmallows are all charred up, remove the baking pan from the oven and let cool slightly.

Meanwhile, place the graham crackers into a zip top bag. Seal it up and crush with a rolling pin. When the sweet rolls are cool enough to handle, transfer it to a serving platter. Sprinkle the crushed graham cracker crumbs on top evenly. Place the reserved top half of the sweet rolls on top.

Draw the Jack o' Lantern facial features onto each bun. Decorate with sprinkles and stick a bread stick in between the buns to mimic the pumpkin stems. Enjoy!

#Hallowaiian #FeedMonstrousAppetites #KingsHawaiian #IC #ad

Mermaid Chia Seeds Pudding (Pitaya Dragon Fruit & Butterfly Pea Flower Tea)

noreply@blogger.com (Amy) — Wed, 02 Oct 2019 18:52:00 +0000

Are you enjoying the Fall weather? I'm loving the cooler temperature and the fact that I actually needed a jacket in the morning! If you've been following me on Instagram and my YouTube Channel, you probably have seen this Mermaid Chia Seeds Pudding that I shared a while ago! Sorry for the delay in posting this blog post and recipe. The weather was still super hot when I created this recipe! But nevertheless, it's still a delicious recipe, even in this Fall weather.

Check out my YouTube video tutorial above, if you haven't done so. You'll see this gorgeous Mermaid Chia Pudding is really easy to put together. You can prepare it the night before and it's ready for you in the morning as breakfast. But I personally enjoy this as a quick snack or "dessert" in the afternoon more than as a breakfast item. Yes, it's sweet enough as a dessert, yet it's still healthy and good for you. The pink bottom layer is make with whole milk (you can substitute with almond milk, or soy milk if you like), Chia Seeds, a touch of honey for sweetness, and this gorgeous Dragon Fruit Powder that makes it pink. It's packed with vitamins and anti-oxidant! I'll list the product link at the end of the post for your reference.

The upper blue-ish and purple-ish layer is made from Butterfly Pea Flower tea. It's also a vitamin and anti-oxidant rich ingredient that will make you feel beautiful from the inside out after enjoying it! I love pretty food that also have such health benefit. But since I'm not a doctor or nutritionist, please don't hold me accountable for that. You can google it and read more for yourself if you're interested. The original color of the Butterfly Pea Flower Tea was blue. After adding the honey, it changed to this gorgeous purple-ish color because of the acid.

October is Breast Cancer Awareness Month. I'll be wearing pink this month to raise awareness. Hm....maybe I'll share more pink food and recipes too! If you want to read more about Brest Cancer Awareness Month, here's the post that I shared last year:

http://utry.it/2018/10/new-meanings-to-breast-cancer-awareness.html

Just this morning, I heard on the news that Beyoncé's Father, Mathew Knowles, was diagnosed with Breast Cancer! This horrible disease not only affect women, but men as well. I encourage you to do a regular self check because early detection is important and can save lives! Check out my last years post on details and symptoms to look for.

Until next time, please take care!

Ingredients and Tools Used:

SunCore Organic White Chia Seeds:

https://amzn.to/2kuHOD7

SunCore Pitaya Dragon Fruit Powder:

https://amzn.to/2kxvBO2

Organic Butterfly Pea Flowers:

https://amzn.to/2lOJZS7

Organic Honey:

https://amzn.to/2kxpXeQ

Mini Bowl Set:

https://amzn.to/2keLGb4

Star Shape Cookie Cutter:

https://amzn.to/2lMkW26

Mermaid Chia Seeds Pudding (Pitaya Dragon Fruit & Butterfly Pea Flower Tea):

Dragon Fruit Layer:

2 tablespoons organic chia seeds
1/2 cup organic whole milk (okay to substitute with soy milk or almond milk)
1 tablespoon organic dragon fruit powder
2 teaspoons organic honey

Place all ingredients in a bowl and stir well. Make sure the chia seeds are submerged into the liquid and there's no lump. Cover and refrigerate overnight.

Butterfly Pea Flower Layer:
1 tablespoon organic butterfly pea flower
1/2 cup boiling water
2 tablespoon organic chia seeds

2 teaspoon organic honey

Place butterfly pea flower in a heat proof measuring cup. Pour boiling water over the butterfly pea flower. Give it a quick stir and let the tea steep for 5 minutes.

Place chia seeds in a bowl, place a sieve over the bowl and strain the butterfly pea flower tea into the chia seeds. Discard the butterfly pea flowers. Stir in the honey and make sure the chia seeds are submerged into the liquid. Cover and store in the fridge overnight.

To Serve:

When ready to serve, evenly divide the Dragon Fruit Chia Seed Pudding into 2 small cups, place a slice of strawberry in the middle of each cup. Top with the Butterfly Pea Flower Chia Pudding. Add any fresh fruit of your choice. I'm using banana, strawberries, and blueberries today. And Enjoy!

How To Make Low Carb Dark Chocolate Mug Cake (Keto Friendly, Sugar Free, Flour Free, Gluten Free)

noreply@blogger.com (Amy) — Thu, 13 Jun 2019 21:00:00 +0000

Have you jumped onto the low carb bandwagon yet? If not, you might really want to considered that. Ever since I cut down on sugar and refine carbs, I feel more energetic than before! I used to feel super tired and sleepy after lunch; Now, not anymore! Well, it doesn't mean that I wouldn't want an afternoon "pick-me-up". It's just that I don't NEED it. I would enjoy one just because I can. And this Low Carb Dark Chocolate Mug Cake is definitely a perfect afternoon pick-me-up!

This Low Carb Dark Chocolate Mug Cake is super delicious. The cake itself is soft, tender, and fluffy. Best of all, it's sugar free, flour free, gluten free, and you just simply feel guilt-free after eating one! In this video, I topped the cake with a little sugar free chocolate shaves. But it's just as awesome if you add berries on top! And if you haven't watch the video tutorial yet, you need to head right to my YouTube channel and watch it! It's super easy to prepare and only need a few simple ingredients (I'll list them at the end of this post). In fact, my kids know how to make these on their own! That's how easy these Mug Cakes are.

If you tried this recipe, please let me know how it goes and tag me on Social Media! It truly makes my day when you try my recipes. Stay tuned for more easy and healthy recipes. Wish you all a wonderful start of Summer Holidays!

Tools and Ingredients List:

Closed Star Piping Tips
https://amzn.to/2MCKKe2

Pastry Bags
https://amzn.to/2IxFpQ6

Organic Vanilla Extract
https://amzn.to/2QXJWir

Lakanto Sugar Free Chocolate Bars
http://bit.ly/2Xe3aCU
(Use Code: UTRYIT15 For 15% off Regular priced items)

Tea Cup and Saucer Set
https://amzn.to/2MJQG5c

Valrhona Cocoa Powder
Ihttps://amzn.to/2WUqAjI

Lakanto Monkfruit 2:1 Powder Sugar
https://amzn.to/2MxX3bz

Organic Almond Flour
https://amzn.to/2I451oD

Low Carb Dark Chocolate Mug Cake:

Ingredients for the Mug Cakes:

1 tablespoon melted salted butter
2 tablespoon Monkfruit Sugar Substitute
1/4 cup almond flour
3 tablespoons unsweetened cocoa powder
1/2 teaspoon vanilla extract
1 tablespoon freshly brewed coffee
1 large egg

1/2 teaspoon baking powder

Ingredients for the Whipping Cream:

1 cup heavy cream
2 tablespoons monkfruit powdered sugar substitute
1/2 teaspoon vanilla bean paste (or vanilla extract)
Sugar Free Chocolate Shaves, for garnish

To Prepare the Cakes:
In a medium mixing bowl, whisk all ingredients together until well incorporated. You don't have to worry about over mixing because there's no flour in the batter. Divide the cake batter into 2 (4 ounces) microwave safe mugs. Microwave on high for 90 seconds. Let the cakes cool down slight. Meanwhile, prepare the whipped cream.

To Prepare the Whipped Cream:
In the bowl of a stand mixer fitted with the whisk attachment, add the heavy cream, powdered sugar substitute, and vanilla bean paste. Whisk until stiff peaks form. Transfer the whipped cream to a piping bag fitted with a star tip. Pipe the whipped cream onto the cooled cakes. Sprinkle with chocolate shaves and enjoy!

How to Make Baby Kale Shakshuka

noreply@blogger.com (Amy) — Fri, 31 May 2019 06:05:00 +0000

What is your favorite vegetable? For me, it's kale! Not only it's packed with wonderful nutrients, such as Vitamin A, Vitamin K, Vitamin C, Calcium, and Potassium, just to name a few. Kale is also the power house of delightful flavors. I love the earthy, refreshing, and unique flavors from their dark green leafs.

Unfortunately, I've heard many dislike kale because of its tough texture. Today, I'm going to show you the secret to turn this healthy vegetable into a delectable dish that you would want to make it over and over again! The secret, is to quickly sauteed them, instead of eating them raw in salads. Also, I'm using baby kale in this particular recipe, so the leafs are particularly tender.

Traditionally, Shakshuka is a dish with poached egg baked in a vegetable and tomato sauce. Today, I'm making it lighter by replacing the tomato sauce with chicken stock instead. You can also substitute with vegetable stock as well. This way, you can truly taste the wonderful flavor of the kale and not over powered by the tomato sauce.

As you can see from my video tutorial, I topped the Baby Kale Shakshuka with a sprinkle of sumac for a refreshing and lemony punch. If you haven't tried sumac yet, I highly recommended it. It truly wakes up the dish and adds such a delightful freshness to this decadent dish. I served this dish with a couple slices of toasts made from my 90 Seconds Low Carb Quick Bread. Serving this dish with a slice of rusty bread or toasts is a must! They will soak up the sauces and runny yolk in this dish. You can find my low carb bread recipe in the link below.

I hope you enjoy today's video tutorial and recipe. Stay tuned for more delicious and healthy recipes soon!

90 Seconds Low Carb Bread Recipe:
http://bit.ly/2WxBzzc

Tools and Ingredients Used:

Individual Baking Dish Set

https://amzn.to/2HLL6up

Calphalon Nonstick Bakeware, Baking Sheet
https://amzn.to/2EG6hMj

Organic Sumac:
https://amzn.to/2VYQdeF

Baby Kale Shakshuka

Servings: 2

2 teaspoons olive oil
2 cloves garlic, minced
1 small shallot, chopped
8 ounces baby kale
2 teaspoons fresh lemon juice
3 tablespoons chicken or vegetable stock
1 ounce feta cheese, crumbled
2 large eggs
kosher salt
black pepper
1/2 teaspoon red pepper flakes
1/4 teaspoon sumac

Preheat the oven to 350 degrees F. In a medium skillet, heat oil over medium heat. Add garlic and shallots and cook until fragrant.

Add the kale in 2 batches. They will wilt significantly as they cook. Continue to stir for even heat distribution.

When the kale is slightly softened, add the salt, black pepper, red pepper flakes, feta cheese lemon juice, and chicken stock. Stir well and taste the mixture. Adjust the seasoning if needed.

Evenly distribute the kale mixture into 2 oven safe baking dishes. Gently create a well in the center of each one and crack an egg into each well.

Bake, uncovered, for 12 to 15 minutes. Or until the egg whites are cooked but the yolks are still runny.

Sprinkle sumac on top. Let cool slightly and serve warm with toasts or crusty bread.

Exciting News and Happy Memorial Day Weekend

noreply@blogger.com (Amy) — Sat, 25 May 2019 18:54:00 +0000

Happy Memorial Day Weekend! What are your plans for this long weekend? For me, I'm spending time with my family, probably have a small cook out this weekend. Barbecue, maybe? If it's not going to rain. To me, spending time with the family is the best activity for a long weekend.

On to the exciting news! If you follow me on Instagram and Facebook, you probably have seen some of my recent posts with dessert using Lakanto Sweeteners. I've tried several of their products at the beginning of this year and felt in love ever since. Lakanto Monk Fruit Sweetener is the only zero calorie, zero glycemic sweetener that is just like sugar. Best of all, it tastes just like sugar and there is NO after taste! Their Classic Monkfruit 1:1 Sugar Substitute is one of my favorites. I tested out some of my old dessert recipes and replace the regular sugar with Lakanto's Sugar Substitute. The dessert came out just like my old recipe would in both texture and taste! Isn't that amazing?

Because I love their products so much, I became one of their ambassadors and joined their affiliate program! What's in it for you? When you purchase their product through my link and use my coupon code, you get 15% off your purchase on regular priced items! Click here to check out their products for more details! Please use coupon code UTRYIT15 at check out for your discount. Currently, they are also having a huge Memorial Day weekend sale from 20-40% off on selected items! So, don't miss out on this opportunity to try out their amazing products!

Have fun shopping and have an awesome Memorial Day Weekend!

How to Make the Classic Buttermilk Mickey Mouse Pancakes - With Lola and Alicia

noreply@blogger.com (Amy) — Sat, 18 May 2019 18:29:00 +0000

Last week, my Daughter and I met with my Niece, Lola in the kitchen to create this video! We had so much fun filming and cooking together. Lola picked a simple yet delicious recipe, Classic Buttermilk Mickey Mouse Pancakes! As you can see in the video, these pancakes are so easy to make. The Girls pretty much make the recipe on their own, except that I help them with the hot griddle (safety first!) These pancakes are light, fluffy, and delicious! You can serve them with maple syrup, whipped cream, and fresh berries, or whatever your heart desires!

As I mentioned in the video, Lola has her own YouTube Channel called, Lola's Toy Review. Please support her in subscribing to her channel as she works so hard to build it. Why should you follow her channel? First of all, her videos are fun to watch. Plus, they always have wonderful activities and games idea that you can create and play with your kiddos. Last but not least, you get to see how the most popular toys work before purchasing them for your own kids. It sure saves you money over time for not spending on the toys that you don't think your kids would enjoy!

I hope you enjoy watching the video as much as we had creating it! Please stay tuned for more fun recipes and videos! Wish you all a wonderful weekend!

Tools and Ingredients Used:

Cuisinart Griddler Electric Grill & Griddle:
https://amzn.to/2VBRzvr

Ice Cream / Batter Scoop:
https://amzn.to/2Jsg1Oy

Lakanto Monkfruit 1:1 Sugar Substitute
https://amzn.to/2WlZCxE

Baking Powder:
https://amzn.to/2w7Kad4

Spatula:
https://amzn.to/2VNcgtx

Measuring Spoons and Cups Set

https://amzn.to/2VMH2mf

Baking Soda:
https://amzn.to/2Vz5t1o

Classic Buttermilk Mickey Mouse Pancakes:
Makes 10 Pancakes

1 cup all-purpose flour
2 tablespoons Lakanto Monkfruit 1:1 Sugar Substitute
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk, at room temperature
1 large egg, at room temperature
2 tablespoons salted butter, melted and cooled, plus more for cooking
1 teaspoon vanilla extract or Vanilla Bean Paste
Maple syrup, for serving

Preheat your griddle to 350 degrees F.

In a large mixing bowl, whisk together the all-purpose flour, Monkfruit sweetener, baking powder, and baking soda. In a separate bowl, whisk together the buttermilk, egg, and melted butter until well incorporated.

Pour the wet ingredients into the dry ingredients until just combined. It’s okay that it’s still lumpy. Do not over mix the batter! Otherwise the pancake will be chewy instead of tender and fluffy.

Slightly grease the surface of the griddle (I used avocado cooking spray). Spray the inside of the pancake rings with cooking spray and place the rings on the griddle.

Scoop batter into the pancake rings and gently spread the batter into an even layer. (You can also scoop batter directly onto the griddle to make round ones if you're not using a pancake ring) When the edges of the pancakes are set, remove the pancake rings (use a butter knife to help release the pancake).

When you see bubbles on the pancake surface, they are ready to be flipped. Cook the other side until it's golden brown, about 2 to 3 minutes more. Transfer the pancakes to the serving plate. Serve with maple syrup, whipped cream, and fresh berries, and enjoy!

Disclosure: uTry.it is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

90 Seconds Low Carb Keto Quick Bread

noreply@blogger.com (Amy) — Fri, 03 May 2019 23:02:00 +0000

If you follow me on Instagram, you might remember that I shared some pictures and videos of this 90 Seconds Low Carb Keto Quick Bread for a few times when I was testing out the recipe. Well, it's finally here and I am super excited. Thank you for your patience if you're one of the many that requested this recipe.

Every since I cut down on sugar and carbs after my breast cancer diagnoses last year, I had been testing out new ingredients and different ways to prepare old recipes that I love with healthier alternatives. This 90 Seconds Low Carb Keto Quick Bread is one of them. It doesn't contain any refine sugar, it's flour free, and it's gluten free. Best of all, my kids are loving it too.

Best the fact that this bread tastes great, I also love how easy and quick it is to put together. And as you can tell in my video, my kids enjoyed making this quick bread too. This bread is made in a coffee mug in the microwave. In my video tutorial, I shared some tips and what coffee mug (in terms of sizes) to use as well. I'll list those information and mug size at the end of this post for your reference.

This quick bread doesn't contain any flour. Instead, I used almond flour as the main ingredient. Please make sure to use almond flour from blenched almonds and not almond meal. The texture of almond flour is more tender and smooth because the almond skin is removed.

The texture of this bread might not be exactly like your traditional sandwich bread. I find it similar to a sponge cake actually. However, giving the fact that it's so easy to make and only includes healthy ingredients, I would choose this bread, any day that I crave for a slice of bread or toast.

This quick bread is wonderful for sandwiches, it also toast up nicely. You do get a hint of nutty flavor after toasting because of the almond flour, which is quite a nice addition to the crunchy texture. Next, I'm planning to cut this bread into cubes and give them a quick toast and turn them into croutons for salads! I will share a picture on my Instagram when I do that.

My daughter loves to use this bread to replace her bagel! Spread a little bit cream cheese, a couple of smoked salmon, top it with capers, chives, and dill and you get a gourmet Open-Face Smoked Salmon Sandwich! Boy, what a foodie! I guess the apple doesn't fall far from the tree!

From this picture above, you see the 2 different sized of bread I made using different diameter coffee mugs. I think the small one is perfect for party food and snacks while the bigger ones are perfect for sandwiches. If you try this recipe, please kindly leave me a message and let me know how it goes. Thank you for stopping by today and stay tuned for more delicious and healthy recipes soon.

Coffee Mug Measurements (Please refer to the video tutorial): Mug #1 (Sweetest Mom): 3-inch Diameter X 3 3/4-Inch Height Mug #2 (Star Wars): 3 1/4-inch Diameter X 5-inch Height Mug #3 (Starbucks/Disney): 3 3/4-inch Diamemter X 3 1/2-inch Height https://amzn.to/2Lm9g2z Ingredients and Tools Used in this Recipe: Monkfruit 1:1 Sugar Substitute: https://amzn.to/2WlZCxE Organic Almond Flour: https://amzn.to/2GZaQmI Mini Whisks: https://amzn.to/2LmB0Uz Recommended Starbucks/Disney Mug: https://amzn.to/2Lm9g2z

Aluminum-Free Baking Powder:

https://amzn.to/2Y4OZjh

90 Seconds Low Carb Keto Quick Bread:

1 tablespoon organic unsalted butter

1/4 teaspoon 1 to 1 monkfruit sweetener sugar substitute
1/4 cup almond flour

1/2 teaspoon baking powder

1 large organic egg

1/8 teaspoon kosher salt (omit if you use salted butter)

Place butter in a microwave safe coffee mug. Melt butter in the microwave on high heat for 30 seconds. Give it a quick whisk to make sure it's all melted.

Next, add monkfruit sweetener, almond flour, baking powder, egg, and kosher salt into the mug. Whisk until all the ingredients are well incorporated. It will look like cupcake batter.

Heat it in the microwave on high for 90 seconds (=1 1/2 minutes). Let it cool down slightly in the mug. When it's cool enough to handle, run a knife around the edges and the bread will slide right out. Slice them into desire thickness and enjoy.

Super Cute Origami Kit Review

noreply@blogger.com (Amy) — Sat, 13 Apr 2019 00:33:00 +0000

Recently, I had the pleasure to review the Super Cute Origami Kit By Yuki Martin and Illustrations by Emily Watanabe. It contains a Full-Color Instruction Book, 48 Folding Sheets, stickers, sequins, rhinestones, pearls, and a lace washi tape. Pretty much everything you needed to create some super adorable origami, and then some.

My daughter was super excited when we received the set. We opened the package together and she started to read the instruction booklet on her own. She told me that besides the instructions on creating the origami, the booklet also includes some fun facts. I love it when a play set is also educational.

My daughter started with a couple easy ones, and she was able to complete them all on her own. She loves the fact that they were rated in different difficulty levels so that she could practice on easy ones first.

Did you know what the Russian Nesting Dolls are called Matryoshka? I certainly didn’t. It was one of the fun fact from the set! I love learning new things every day! This Super Cute Origami Set is amazing. Beside entertaining, it also help the kids follow instructions, and also inspire them to be creative. My daughter designed and drew the patterns for the dolls’ little dresses (see picture below). I think they are super adorable!

The Maneki Neko, the infamous Japanese Lucky Cat, was one of the origami with the highest difficulty. At first, my Daughter wasn’t sure if she can handle it all by herself. But after completing the cupcake and Russian Nesting Dolls Set, she built up her confident and gave it a try. She was so proud of herself when she did it!

My daughter had so much fun playing with this Super Cute Origami Kit. She brought it to a play date to share with her friend (a couple years older than my Daughter) and they had fun making Masquerade Party Masks together! If you’re looking for fun and educational activities for your kiddos on Spring Breaks, weekends, rainy days, or the up coming Summer Breaks, I highly recommend this Super Cute Origami Kit. Simply click here for more information. Thank you again for Tuttle Publishing for sending the kit for review.

Disclaimer: I received a copy of “Super Cute Origami Kit” for the purpose of this review and I was not compensated in any way to write this post. All comments and opinions are 100% my own.

How to Revive and Use Dried Vanilla Beans

noreply@blogger.com (Amy) — Sat, 09 Feb 2019 22:55:00 +0000

Let’s talk about Vanilla Beans. Do you use whole vanilla beans in your recipes? I personally love and adore vanilla beans. They have this unique, sweet, floral, and earthy (depending on the regions) aromas that you don’t get from any other ingredient. They certainly make any baked goods and desserts tasted gourmet. Ever since the shortage of vanilla beans a few year ago, the price of them had been sky-rocketed. (That is totally a different topic so I’m not going to go in-depth today).

My point is, since vanilla beans are so expensive, you do want to utilize them the best you could so that nothing goes to waste. If you live in an area that has a dry climate (such as Southern California), you might have experienced that your vanilla bean dried out before you use it. No need to panic! I’m here for the rescue today. Watch my video below on how to revive a dried vanilla bean and many different ways you can use them.

If you’ve missed my previous video, click below to watch the tutorial on how to split and seed a vanilla bean and other usage ideas.

If you have any other questions, please feel free to leave me a comment below.

For more product information and vanilla recipes, please visit www://SingingDogVanilla.com

Vanilla Simple Syrup

Ingredients:
1 vanilla bean
1 cup sugar
1 cup water

1) Place all ingredient in a medium pot. Let the mixture simmer for 5 minutes, stir occasionally. Let cool completely before use.

2) The simple syrup is wonderful to mix into teas, cocktails, and fruit punches.

Vanilla Spice Poached Pears

Ingredients:
2 Semi-Ripe Pears, peeled
3 Cups water
1 cup Sugar
1 lemon, peel off rind and juiced
1 cinnamon stick
2 cloves
1 star anise
1 vanilla bean

1) Place all ingredient, except the pears, in a medium pot. Heat mixture over high heat until it comes to a boil.

2) Lower the heat to a simmer and add in the pears. Simmer for 20 minutes or until fork tender.

3) Let pears cool slightly and enjoy them warm or at room temperature! Accompany poached pears with a scoop of vanilla ice cream, dark chocolate sauce, or fresh berries.

Vanilla Lavender Bath Salt

Ingredients:

1 cup of lavender Epsom Salt
1/2 cup sea salt
1 tablespoon dried lavender buds
A few drops of purple soap colorant (Optional)
1 dried vanilla bean, break into thirds

Stir all ingredients together until well incorporated. Transfer to an air tight container until ready to use (preferably after a week to let the vanilla bean infused into the bath salt).

To Use:
Scoop 1/2 a cup of the bath salt mixture and add into a tub of bath water. Soak, relax, and enjoy!

Thank you Singing Dog Vanilla for sponsoring these videos.

21 Homemade Holiday Gifts for Everyone on your list!

noreply@blogger.com (Amy) — Sun, 09 Dec 2018 01:03:00 +0000

How is your Christmas shopping so far? Are you almost done? Besides merchandise that you can purchase, sometimes, homemade ones are just as wonderful. I personally love homemade gifts. Here are some easy ones that you can make for someone who has everything!

Homemade Granola

I usually pack these up in mason jars for a nicer presentation. You can also add a tag and write down the ingredients at the back so the recipients know exactly what are in it. They make a great homemade gifts and are healthier than cookies for sure!

Click here for the recipe.

Cinnamon Pull-Apart Bread:

This Cinnamon Pull-Apart Bread is nothing but delicious and stunning! It makes a wonderful hostess gift if you're attending any holiday parties.

Click here to watch the YouTube video.

Click here for the recipe.

Winter Wonderland Shortbread Cookies:

These Winter Wonderland Cookies are buttery and delicious! If you are hosting a holiday party, make some cookies (without decorations) and frostings. Let the guests and kiddos decorate the cookies themselves. These will keep the kiddos entertained and the cookies double duties as take home gifts! You are very welcome!

Click here for the YouTube Video.

Click here for the recipe.

DIY Homemade Lavender and Rose Bath Bombs

The holiday can be stressful for some people. These DIY bath bombs will make a wonderful destressing gifts! Be sure to make some extra for yourself too. They are easier to make than you think. Check out my video tutorial below.

Click here for the YouTube video.

Click here for the recipe.

Homemade Cocoa Mix:

Who doesn't love a cup of hot cocoa in the winter, right? This is a no-brainer and everyone will love you to pieces if you make these for them!

Click here for the recipe.

Candied Pecans:

This is one of the must-make recipe every year. Pack them in treat bags or mason jars and they are good to go!

Click here for the recipe.

Chocolate Sablés

These cookies look fancy but super easy to prepare. Perfect for chocolate lovers.

Click here for the recipe.

Lemon Curd:

This is one of the yummiest curd you'll ever made! Forget about the store bought ones!

Click here for the recipe.

Fruity Pork Jerky:

Who knew pork jerky is so easy to make?! Try these out and I know you'll love them.

Click here for the recipe.

Lemon Scented Thumbprint Cookies:

Remember the lemon curd up there? Use that to fill these thumbprint cookies too!

Click here for the recipe.

Snowball Cookies:

These snowball cookies has a melt-in-your-mouth kind of texture. Once you've tried them, you'll make them more often than just the holidays.

Click here for the recipe.

Mendiant with Fleur de Sel:

Look at how festive these are? Don't think I need to explain any thing here.

Click here for the recipe.

Orange Marmalade:

This orange marmalade is my family's favorite! I have them in my fridge all year round.

Click here for the recipe.

The Best Chocolate Chip Cookies:

This will be the only chocolate chip cookies you'll ever needed. Well, at least that is true for me.

Click here for the YouTube tutorial.

Click here for the recipe.

Homemade Lavender Bath Salt:

Another easy gift that is a cinch to make. I love "spa" type homemade gifts.

Click here for the recipe.

Apricot and Pistachio Biscotti

These biscotti cookies keep well and travel well. If you're shipping cookies for loved ones, these will be perfect. Not to mention, they are very festive. You can swap the apricot with dried cranberries as well.

Click here for the recipe.

Bourbon Maple Bacon Jam

This is a gift for the meat lovers. How doesn't like bacon, right?

Click here for the recipe.

Christmas Tree Peppermint Meringue Cookies:

These peppermint meringue cookies are delicious on their own and also wonderful in hot cocoa and coffee!

Click here for the recipe.

Christmas Wreath Cookies:

These are one of my favorite holiday cookies to make. Festive and beautiful!

Click here for the YouTube tutorial.

Click here for the recipe.

Chocolate Yule Log (Bûche de Noël au chocolat)

Bring this cake to a party and you'll be invited back every year for sure!

Click here for the recipe.

Snowflakes Chocolate Peppermint Bark

These peppermint barks are easy to prepare and super gorgeous. You'll want to make extras for yourself too.

Click here for the YouTube tutorial.

Click here for the recipe.

I hope you enjoy my holiday homemade gift idea round up. If you're looking for a particular recipe that are not listed here, feel free to leave a comment below. Do you have any homemade gift ideas to share? Please leave a comment below or link to your recipe. Thank you for stopping by today! Until next time....

Holiday Gift Guide 2018

noreply@blogger.com (Amy) — Wed, 21 Nov 2018 09:35:00 +0000

This week, most of us are probably busy preparing for the Thanksgiving feasts! Don't forget, Black Friday and Cyber Monday are following right after! As much as I love retail therapy, I prefer to shop online, especially around this time of the year. Here are some Holiday Gift Ideas to help you out! Hope you'll love the items that I selected!

For the Baker:

3D Christmas Cookie Cutter Set

I purchased this 3D cookie cutter set last year and it's super fun to use. My Daughter and I decorated these cookies together to share with friends and family (see picture below). Aren't they gorgeous? Click here to see the tutorial and recipe.

Joseph Joseph Adjustable Rolling Pin
Perfect for the OCD baker in your life who wants everything perfect and in precision! After all, it’s much nicer if your sugar cookies come out in even thickness than lop-sided! I totally understand the frustration. Click here for product information.

For the Home Cook:
Air Fryer

Last year, the Instant Pot and Sous Vide Precision Cooker might be the super stars in the kitchen! This year, the Air Fryer is definitely taking over! After all, many of us are into healthier cooking/diet. The Air Fryer would be what you need if you're watching the oil in-take in your diet.

For the Star Wars Fans:

My Son is a big Star Wars fan! These are some fun items that any Star Wars Fans will love! I personally love the "Chop Sabers" the most! How creative! It's a great way to encourage the kids to practice their chopsticks skills as well.

R2-D2 Measuring Cup Set

Death Star Waffle Maker

Chop Sabers Light Up LightSaber Chopsticks

Star Wars Death Star Kitchen Timer

Star Wars Decal Sticker Light Switch

For the Cat Lovers:

Cat Tongs

Cute Cat Tea Mug

Cat Rice Sushi Molds

Cat Shaped Ceramic Measuring Spoons

I hope you like these gift ideas. Wish you and your family a wonderful Thanksgiving celebration!

New Meanings to Breast Cancer Awareness Month

noreply@blogger.com (Amy) — Wed, 17 Oct 2018 00:45:00 +0000

First of all, sorry for being MIA (missing in action) on this blog for the past few months. I meant to drop a few lines, in many occasions, to explain the reason. Somehow it just didn't happen. Stepping into October, I have no excuse to postpone it any further. If you follow me on other social media, such as YouTube, Instagram, Facebook, and/or Twitter, you know that I'm still active (and pretty much alive) and you might have already knew the reason for my lack of new posts here.

Simply put, I was taking some much needed time off to focus on my health. I still create recipes and videos for my clients. But taking a break on my own blog was necessary, given the frequency of all of my doctor visits and treatments.

Why did I choose October to post an update? That's because October is Breast Cancer Awareness month! I was diagnosed with Breast Cancer back in March. I didn't post an update regarding my health issue here for a few reasons.

First of all, I started this website as a family food blog, I wanted to share happy things, such as family time, travel experiences, and fun recipes with you guys. Who wants to hear me whine about my illness, struggles, and sadness, right (that's what I originally thought)? So, I didn't think sharing my diagnoses here was appropriate.

Second of all, I am still on this journey, battle, good fight, or whatever you like to call it. When my journey is still an on going one, there are many uncertainties and I truly not sure where it will take me. I simply don't know where to begin to explain either.

Lastly, I guess I'm just a private person. I didn't need the whole world to know my struggles or what I'm going through. Sometimes, I even think telling my friends and family might add burdens on their shoulders. Am I the only one who think this way?

So, you might wonder why I wanted to share it now, isn't it? Honestly, I believe things happened for a reason. You can look at this illness as being bad luck for me because, come on...cancer sucks, it simply sucks. No one wants it in their lives, nor their friends and family's. But if my "misfortune" can somehow spread the message and help someone out there, even just one person?! I think it's well worth it to share my story/journey.

But how can I really help? What message should I share? Honestly, before I was diagnosed, Breast Cancer Awareness Month didn't mean much to me. Sure, I saw this pink little ribbon flying all over the internet for the whole October. I will click on the share button and pass on the little pink ribbon. I got the message that self check (self breast exam) is important. I do get my annual check up and mammogram and I thought I did my part. I sure didn't know what other signs to look for. I didn't think breast cancer could happen to me in the past because none of my close family has it and I didn't considered myself as high risk.

In October, my focus was way more on looking for costumes for my kids to wear on Halloween, and what treats to share at school with their friends, rather than breast cancer and check for symptoms! That pink little ribbon didn't really help me much!

Until recently when I've came across this "Know Your Lemons" picture! Simply click on the image to enlarge. Or click here to go to their website for an interactive video for more information. I think I'm a very visual person. This picture really helps me to visualize the different signs of breast cancer and what to look for. I hope it'll help someone out there as well.

In my case, I first noticed a hard lump on my breast that raised my suspicious since last September. However, mammogram and ultrasound both shown as negative. The radiologist and doctors told me there's "nothing to worry about"! Until the lump grew bigger this March and I did more rounds of testings and biopsies to confirm. After this whole incident, one important lesson that I learned from my breast surgeon was that mammogram and ultrasound are not 100% accurate. The only way to find out is to get an biopsy of the lump!!! If I knew this back in September, the cancer might not have spread to my lymph nodes. I guess sometimes we need to be persistent as a patient!

Did you know, 1 in 8 women would develop breast cancer in their live time? Simply think of 8 women around you; your mom, daughter, aunt, cousins, close friends, etc; and imagine one of them would get diagnosed, that really hits home! Ever since I was diagnosed, I realized many around me had gone through similar journey. It's not an easy battle, but I know that I'm not fighting alone! I was blessed to have so many friends and family around me who show supports and encouragement. This illness surely brought us closer together!

Cancer surely changed my life! Who knew I would be so grateful for waking up in the morning, breathing, and not feeling pain! Who knew, having a bad hair day is nothing significant compared to having handfuls of hair falling off your head because of your treatment. I often rush my kids when it's time to take off to school. Now, I wanted to just hug them a little longer, a little tighter before they take off to school. Cancer gives me a different perspective in life as well as realizing what really matters. Now, I try to slow down and try to live in the moment.

If you pass me by on the street, I might look healthy and normal, just like every other person. People probably wound't associate me with the word cancer! Walking down the street, I wonder how many people I came crossed are fighting with cancer and struggling with their own battle!? Cancer taught me to be more patience, to be more kind to others as I don't know what they are going through in their lives.

I am so thankful that I had a wonderful team of doctors who take care of me. They taught me to have hope and never give up! They truly saved my life and I'm grateful for that.

On my journey, my husband truly shown me what our wedding vow "to love and to hold, in sickness and in health" really means! He taught me what is unconditional love, patience, support, with his actions. I am a fighter and a survivor because he believed in me! Today, it's our 14th wedding anniversary. This is my special message to him, "Happy Anniversary, my Love! I look forward to many many more celebrations to come. I love you!"

Ever since the diagnoses, I tried to eat more healthy and cut down on sugar and carbs. I promise, I'll share some of my healthy recipes with you next time! If you're interested to know more about my journey for better health and my cancer treatments, feel to leave me a message below and I'll share with you on future posts. Otherwise, I would change gear and switch it back to a food blog! After all, sharing recipes is what I do best!

How to Make Pusheen Dango 胖吉貓糰子

noreply@blogger.com (Amy) — Fri, 30 Mar 2018 05:59:00 +0000

Recently, I’ve fallen in love with Dango 糰子. Dango is a type of Japanese Wagashi 和菓子. What are Wagashi? They are traditional Japanese confections that are usually made of mochi and served with tea. They could be elaborated with designs and fillings or as simple as these sesame dango, which are slightly sweetened but not filled. Do you like these Pusheen dangos? Aren’t they the most kawaii treats you’ve seen lately?   If you haven’t seen my Bunny Dango yet, you should click here to check them out and let me know which one you like better.

My Baby Girls and some of her friends are crazy about Pusheen lately! I don't blame them! This chubby little kitten is certainly super adorable! If you’re not familiar with this cute Japanese Character, you can check out her own website here!

My version of dango are made with just a few simple ingredients. I don’t use water to mix the dough but only used the moisture from the silken tofu. The tofu not only added a hint of flavor to these dango, but also more nutritious. It keeps the dango dough soft and smooth and quite easy to handle. To achieve the grey color of Pusheen, I added some black sesame powder to the dango dough. You can taste the sesame but not too strong. Just keep in mind that if you add more sesame powder, the end product might turn out even darker. As you can see, they do darken quite a bit after they’re cooked.

To maintain the gorgeous figure of Pusheen, she has to consume quite a bit of yummy food every day! Apparently, doughnuts are one of her favorites as you can see from the many pictures that she always seems to be holding one wherever she goes!

These sesame Pusheen Dangos are delicious as the way they are, but you can also put them on other dessert as an edible decoration. I made these strawberry pudding dessert cups with Pusheen Dango on top for a good friend’s daughter’s birthday party because Pusheen was the theme!

This recipe is quite fun and easy to make and I hope you’ll give it a try soon! Check out the list below for all the ingredients and special tools that I used for this recipe. Stay tuned for more fun and yummy recipe soon!

Tools and Ingredients Used:
Edible Color Markers (Click here for more information)
Skimmer Strainer (Click here for more information)
Glutenous Rice Flour (Click here for more information)
Measuring Cups Set (Click here for more information)
Food Decorating Tongs/Tweezers (Click here for more information)
Bamboo Picks (Click here for more information)
Black Sesame Powder (Click here for more information)
Doughnut Shape Cereal (Click here for more information)
White Chocolate chips (Click here for more information)
Red Candy Melt (Click here for more information)
Wilton Rainbow Nonpareils (Click here for more information)
Powdered Sugar (Click here for more information)
Parchment Paper (Click here for more information)

Disclosure: uTry.it is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

How to Make Pusheen Dango 胖吉貓糰子:
Makes: 12

Ingredients for the Mini Doughnut:

12 doughnut shaped cereal
2 tablespoons of white chocolate chips
1 piece of red candy melt
small sprinkles

Ingredients for the Sesame Pusheen Dango:
(makes 12)

6 tablespoons glutinous rice flour
2 ounces silken tofu
2 tablespoons powdered sugar
1 tablespoon black sesame powder
Edible candy marker

To Prepare the Mini Doughtnuts:

In a microwave safe bowl, melt the white chocolate chip and candy melt in the microwave for 20 seconds. Stir until the chocolates are melted. Heat 10 more seconds if necessory. Dip one side of the cereal into the melted chocolate, add some mini sprinkles on top. Set aside for now for the chocolate to set.

To prepare the Pusheen Dango:

Prepare 12 pieces of 2 x 2-inches parchment papers.

In a medium mixing bowl, whisk glutenous rice flour, powdered sugar and sesame powder until well incorporated. Add in tofu and knead the mixture until it forms into a dough ball. The dough should be soft but not sticky. If it’s too sticky, add a little bit more glutenous flour; if the dough is too dry, add a small amount of tofu.

Take 1 to 2 teaspoons of dough and roll in between your palms to form a ball. Gently pinch one side to form a “teardrop” shape. Take 2 small pieces of dough and form them into triangles in between your finger tips. Attach the triangles onto the pointy side of the teardrop dough as Pusheen’s ears. Gently press the bottom of the triangles to smooth away the seams.

Roll another small piece of dough into a log and attach it onto 1 side on the bottom of the teardoup as Pusheen’s tail. Roll another 2 smaller pieces of dough into logs and attach them in the front as Pusheen’s arms.

Use an edible candy marker to draw out Pusheen’s facial features, 3 hairs between the ears, eyes, nose, whiskers, marks on the back and tails.

Place shaped Pusheen onto each of the prepared parchment paper. The parchment will prevent Pusheen dango from sticking onto the plate and helps the dango hold their shapes during the cooking process.

Bring a small pot of water to a boil and lower the heat to a simmer. Carefully place the dangos into the water, along with the parchment papers. After a minute, the paper can be easily removed. Take them out of the water and continute to cook the dango. When the dango flow to the top of the water, they are cooked throw. Tranfer them to a bowl of cold water to prevent from sticking.

Insert a small toothpick half way through the dango from the bottom for easy serving. Add the prepared doughnut cereal in the middle between Pusheen’s arms. Enjoy!

They are great as is and it’s a wonderful addition to decorate other desserts.

How to Make Strawberry Pudding with Bunny Dango 士多啤梨布甸 + 兔兔糰子

noreply@blogger.com (Amy) — Sat, 24 Feb 2018 06:56:00 +0000

March 2nd marks the Spring Lantern Festival (元宵節) for 2018. Lantern Festival is a Chinese festival celebrated on the fifteenth day of the first month in the Luna Calendar. It’s the Chinese equivalent of Valentine's Day and often celebrate with games of riddles and sweet dumplings, Tang Tuan 湯丸. Sweet Dumplings symbolized unity of the family. That’s the reason why it’s often serve in Chinese Festivals, such as this New Year’s Eve, and Mid-Autumn festival.

However, for this year, instead of the regular Tang Yuen, I will be making these Strawberry Pudding with Bunny Dango 士多啤梨布甸 + 兔兔糰子 for a change. Not only that these are perfect for the Lantern Festival, they are also wonderful treats for Easter! So these Bunnies serve double duties this year!

Recently, I felt in love with Dango! They are the Japanese version of the Chinese sweet dumplings (湯丸). They are often unsweetened and serve with a sweet syrup on top. Since I’m not going to add any syrup on these bunnies, I added a small amount of powdered sugar in the dango dough for a hint of sweetness. Also, I added a secret ingredient in these dangos to keep them moist and fluffy. Check out my video tutorial on YouTube to find out what it is. You’ll be surprise how easy it is to make this treat as well. I love dango because they are easier to make (no fillings) when compared to Tang Yuan, but the texture and flavor are very similar!

This strawberry budding is slightly sweet and tangy because I used fresh strawberries for the base. It’s packed with refreshing flavor and the texture is silky smooth! It pairs really well with the cute bunny dango on top. If you try out the recipe, be sure to leave a comment below to let me know how it turned out. Thank you so much for stopping by today and I wish you all a wonderful Chinese Lantern Festival!

Tools and Ingredients Used:

Edible Color Markers (Clickhere for more information)
Unflavored Gelatin Powder (Clickhere for more information)
Large Measuring Cup (Click here for more information)
Skimmer Strainer (Clickhere for more information)
Glutenous Rice Flour (Click here for more information)
Measuring Cups Set (Clickhere for more information)
Organic Vanilla Extract (Clickhere for more information)
6 ounces Ramekins (Clickhere for more information)
Ninja Blender (Clickhere for more information)
Sieve Set (Click here for more information)

Disclosure: uTry.it is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Strawberry Pudding with Bunny Dango 士多啤梨布甸 + 兔兔糰子

Makes: 4 (6 ounces) cups

Ingredients for the Strawberry Pudding
1/2 pound fresh strawberries, plus a few for garnish
3 tablespoons sugar
1 1/2 teaspoons gelatin powder
3 tablespoons cold water
3/4 cup whole milk
1/4 cup heavy cream
1/2 teaspoon vanilla extract
a few mint leaves for garnish

Ingredients for the Bunny Dango: (makes 10)
6 tablespoons glutinous rice flour
2 ounces silken tofu
2 tablespoons powdered sugar
Edible candy marker

To Prepare the Strawberry Pudding:
In a blender or food processor, puree the strawberries and sugar together until smooth. Past the strawberry puree through a sift and discard the seeds.

In a microwave safe bowl, mix gelatin powder and cold water until well combined. Let mixture rest for 5 minutes. Heat in microwave for 20 seconds until gelatin mixture is liquid-fied.

In a mixing bowl, combined milk, whipping cream, vanilla extract, and strawberry puree together. Whisk in the gelatin mixture while stirring constantly.

Pass the pudding mixture through a sieve and evenly divide the strawberry pudding mixture into 4 (6 ounces) ramekins. Cover and chill in the refrigerator for at least 2 hours or until firm.

To Prepare the Dango:In a mixing bowl, mix the glutinous rice flour, sugar, and the tofu together. The dough should be soft without cracks. If the dough is too dry, add a little bit more tofu.

Form the dough into desired shapes. Round ball for the heads, small logs for the ears, etc. Place shaped dango in a small piece of parchment paper. This will help the dango hold its shape during the cooking process. Draw on the facial features with the edible candy marker.

Bring a pot of water to a boil and lower to simmer. Carefully add the shaped dango into the water with the parchment paper. If the parchment paper separates from the dango, remove the paper.

When the dango flows to the top of the water, it’s done. Transfer to a bowl of iced water, drain and place on top of the strawberry pudding. Garnish with a few fresh strawberries and mint leaves. Enjoy!

How to Make Rose Steamed Buns - Valentine’s Day Recipe Idea

noreply@blogger.com (Amy) — Sat, 10 Feb 2018 23:09:00 +0000

Valentine’s day is less than a week away. Do you and your loved one celebrate? My Hubby and I usually prefer staying in and celebrate with the kiddos together with a special dinner. After all, we didn’t want to head out and dine with the crowds when EVERYONE is out! hm….is that a sign of getting old? Perhaps, we are just not romantic in nature, a.k.a. typical parenthood!

Although we’re staying in on V-day, I still like to prepare something special for my family! My Kiddos are my little Valentines, too! This year, I’m making these Rose Shaped Steamed Buns as a special treat. You’ll find 2 different flavors in my video tutorial. They are Purple Yam Buns and Rose Flavor Buns, all made with natural ingredients and natural coloring.

In the Purple Yam Bins, I added purple yam powder for the pretty purple color and a hint of purple yam flavor. It’s slightly sweet and comparable to sweet potato. For the Rose Buns, I added a little bit of rose extract in the dough. Just make sure you use a small amount as the rose extract could be quite strong. If you cannot find rose extract, you can substitute with rose water. However, the later one is much weaker in aroma and you might need to use more to achieve the same flavor. I’ll list the ingredients at the end of this post for your reference.

The only thing I was a little bit disappointed was that the pretty pink color in the rose buns turned a little bit orangey after steaming. You can chose to use store-bought natural food coloring for this recipe is you prefer a more vivid color. But honestly, I’m sure anyone would be super happy to get these rose buns for Valentine’s Day, despite pink or orange theme! Wish you all in advance a warm and sweet Valentine’s Day with your loved ones!

Tools and Ingredients Used:
Rose Extract (Click here for more information)
All Natural Food Coloring (Click here for more information)
Grapeseed Oil (Click here for more information)
Bamboo Steamers (Click here for more information)
Active Dry Yeast (Click here for more information)
Purple Yam Powder (Click here for more information)
Matcha Powder (Click here for more information)
Dough/Bench Scraper (Click here for more information)
Rolling Pin (Click here for more information)
Rolling Mat (Click here for more information)
Strainer/Sieve Set (Click here for more information)
Bamboo Spatula Set (Click here for more information)
Measuring Cups Set (Click here for more information)

Disclosure: uTry.it is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Rose Shaped Steamed BunsEach Flavor Makes: 6 small buns

Purple Yam Steamed BunsIngredients Purple Yam Steamed Buns
3/4 cup AP flour
1 tablespoon sugar
3/4 teaspoon yeast
1/4 cup warm milk (105F to 110F)
2 teaspoons vegetable oil
1/3 teaspoon salt
1 tablespoon Purple Yam Powder
1/4 teaspoon matcha powder

To prepare the Purple Yam Steamed Buns:
In a large mixing bowl, add milk, yeast, and sugar. Give it a quick stir and rest 5 minutes. Then, stir in vegetable oil. Place a sieve over the mixing bowl and sift in all purpose flour and purple yam powder together. Add in the salt and stir with a wooden spatula until mixture forms into a dough ball.
Lightly dust a clean surface with all-purpose flour and roll out the dough. Knead a few times until the dough is soft and smooth. With a kitchen scale, weight and separate 15 grams (1/2-ounce) of dough. Add the match powder to the 15 grams of dough and knead until well incorporated.

Form the dough back into balls and let them rest for 30 minutes. When time is up, roll the matcha dough into a log and cut into 12 equal portions. Form each one into a leaf shape (see video in post). With a toothpick, make indents to mimic the veins on the leaf. Repeat with the rest of the matcha dough.

To form the rose petals, knead the purple yam dough a few times and roll it into a log. Cut into 18 equal portions. Form each portion into a ball. Work with 1 piece of dough at a time. Roll a portioned dough into a 2x3-inches oval disk. Repeat with the rest.

When all the doughs are rolled out. Line 6 of the rolled dough slightly overlapping each other. Roll the dough, starting from 1 side, into a log. With a bench scraper, cut the dough in haft right in the middle.

Dab a little bit water on the cut side of the dough and attach 2 matcha leaves on the bottom. Repeat with the rest of the ingredients. You should get a total of 6 rose buns.

Place buns in a parchment paper lined bamboo steamer. Steam on medium heat for 18 minutes. Remove from heat and serve warm.

Rose Steamed Buns
Ingredients Rose Flavor Steamed Buns
3/4 cup AP flour
1 tablespoon sugar
3/4 teaspoon yeast
1/4 cup warm milk
2 teaspoons vegetable oil
1/3 teaspoon salt
1/4 teaspoon rose extract
1/2 teaspoon all-natural beet root coloring*
1/4 teaspoon matcha powder

To Prepare the Rose Steamed Buns:
In a large mixing bowl, add milk, yeast, and sugar. Give it a quick stir and rest 5 minutes. Then, stir in vegetable oil and rose extract. Place a sieve over the mixing bowl and sift in all-purpose flour. Add in the salt and stir with a wooden spatula until mixture forms into a dough ball.

Lightly dust a clean surface with all-purpose flour and roll out the dough. Knead a few times until the dough is soft and smooth. With a kitchen scale, weight and separate 15 grams (1/2-ounce) of dough. Add the match powder to the 15 grams of dough and knead until well incorporated. To the main dough, add the natural beet root coloring and knead until the color is well distributed.
Form the dough back into balls and let them rest for 30 minutes. When time is up, roll the matcha dough into a log and cut into 12 equal portions. Form each one into a leaf shape (see video in post). With a toothpick, make indents to mimic the veins on the leaf. Repeat with the rest of the matcha dough.

To form the rose petals, knead the rose dough a few times and roll it into a log. Cut into 18 equal portions. Form each portion into a ball. Work with 1 piece of dough at a time. Roll a portioned dough into a 2x3-inches oval disk. Repeat with the rest.

When all the doughs are rolled out. Line 6 of the rolled dough slightly overlapping each other. Roll the dough, starting from 1 side, into a log. With a bench scraper, cut the dough in haft right in the middle.

Dab a little bit water on the cut side of the dough and attach 2 matcha leaves on the bottom. Repeat with the rest of the ingredients. You should get a total of 6 rose buns.

Place buns in a parchment paper lined bamboo steamer. Make sure to leave enough space in between the buns as they will expend during the steaming process. Steam on medium heat for 18 minutes. Remove from heat and serve warm.

Link to All Natural Beet Root Coloring Tutorial:
https://goo.gl/3Wx4aH

*Amy’s Note: As you can see, the pink color of my beet root coloring changed to slightly orangey after steaming. The store-bought natural food color stays on better with this recipe.

How to Make Chocolate Orange Bundt Cake - Super Easy Recipe

noreply@blogger.com (Amy) — Sun, 04 Feb 2018 01:56:00 +0000

Last month, I celebrated my birthday, my 29th birthday! Oh wait, I think I’m just getting too old that I simply stop counting since my 29th birthday! What did I do on my birthday? Besides enjoying a lovely dinner with my family in the evening, I baked myself a birthday cake! This Chocolate Orange Bundt Cake, to be exact.

Some of you might think that it’s not right that I have to bake my own cake for my birthday. But actually, I don’t mind at all. In fact, it’s quite the opposite. I quite enjoy spending time in the kitchen, even on my birthday! Plus, this Chocolate Orange Bundt Cake is super easy to prepare, I promise. It’s pretty much a foolproof recipe to any beginning bakers out there. It’s super easy to make, thanks to this secret ingredient! Although this secret ingredient doesn't usually show up in my pantry (as I mostly bake from scratch), it is easy to find and it might appear in the pantry of many homes! Watch my video tutorial above to find out what it is!

This cake turned out to be very moist and tender. It’s packed with decadent dark chocolate flavor and refreshing orange zest. Dark chocolate and orange flavors are simply the perfect classic combination, in my humble opinion. I made a chocolate crust on top for a contrast of texture as well. Each bite, is simply heavenly! If you’re still looking for a dessert recipe to end your Valentine’s Day dinner with the perfect sweet note, this is THE recipe to make!

If you make this cake and share with someone, be prepared that they will ask for the recipe! Yes, this cake is that good! I’ll leave it up to you to decide if you want to reveal the secret ingredient! They might be shock that it’s the main ingredient in the cake! If you have any recipe requests or suggestions, feel free to leave me a comment below. I would love to hear from you. Wish you and your loved ones a warm and sweet Valentine’s Day! Stay tuned for more fun and easy recipes next week!

Ingredients and Tools Used:

10-inch Bundt Pan (Click here for more information)
Edible Gold Leaf (Click here for more information)
Microplane Zester (Click here for more information)
Cooking Spray (Click here for more information)
Whisk (Click here for more information)
Measuring Spoons Set (Click here for more information)
Cooling Racks (Click here for more information)
Baking Sheets (Click here for more information)
Devil’s Food Cake Mix (Click here for more information)
Kerrygold Butter (Click here for more information)
Semi-Sweet Chocolate Chips (Click here for more information)
Food Decorating Tongs/Tweezers (Click here for more information)

Disclosure: uTry.it is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Chocolate Orange Bundt Cake
Makes: One 10-inch Bundt Cake

Ingredients for the Bundt Cake:
Nonstick cooking spray to grease the pan
3/4 cup whole milk
1/3 cup orange marmalade (see link below for homemade recipe)
4 tablespoons (1/2 stick) salted butter, melted
1/4 cup orange liqueur, such as Grand Marnier
3 large eggs
One 15.25-ounce box devil's food cake mix
Zest of 1 large organic orange, divided*

Ingredients for the Chocolate Glaze/Crust:
3/4 cup semisweet chocolate chips
1 tablespoon butter
*Remaining Orange zest and gold leaf for garnish

To Prepare the Bundt Cake:
Preheat the oven to 325 degrees F. Spray a 10-inch Bundt pan with nonstick cooking spray.
In the bowl of the stand mixer fitted with the paddle attachment (or, use a large mixing bowl with a handheld electric mixer), whisk the milk, orange marmalade, melted butter, liqueur, eggs, and ½ of the orange zest for 1 minute. Then, add the cake mix and beat on medium speed for another 1 minute. Scrape the sides of the bowl to make sure all ingredients are well incorporated. Beat for a final 10 seconds.

Transfer the batter to the prepared pan and bake for 35 to 40 minutes, or until a toothpick or cake tester comes out clean when inserted into the cake. Let cool in the pan for 15 minutes. Remove the cake from the pan and transfer onto a cake board and let cool on a wire rack completely.

To Prepare the Chocolate Glaze:
Place the chocolate chips and butter in a microwave safe bowl. Heat in the microwave at 20 seconds intervals until the chocolate chips are just melted. Stir the mixture in between each heating.

When the cake is completely cooled, drizzle the chocolate glaze on top and let some of the glaze drip down the sides. Garnish with the remaining orange zest and gold leaf on top (optional). The chocolate glaze is still soft and you can serve it as is. Or chill the cake in the refrigerator for 1 hour to harden the chocolate crust before serving. Enjoy!

Homemade Orange Marmalade Recipe:
https://goo.gl/oSPDkB

How to Make Chinese Steamed Cakes – 2 Ways 傳統雞蛋糕原味+朱古力味

noreply@blogger.com (Amy) — Sun, 28 Jan 2018 00:45:00 +0000

Ready for Chinese New Year? This year, Chinese New Year falls on February 16th. It’ll be the Year of Dog. To celebrate the occasion, I’ve created this authentic and traditional Chinese dessert that you'll love: Chinese Steamed Cakes – 2 Ways 傳統雞蛋糕原味+朱古力味!

Streamed Cake in Chinese “蒸糕”, resemble the well wished we say during the Chinese New Year. “蒸蒸”日上,步步”高”升 means getting better and better (higher and higher), such as school grades or promotion at work. Therefore, this is one simple treat that is often prepared during the Chinese New Year.

Chinese New Year is one of the biggest festival celebrated in Asia countries. There are many other treats and dishes that we make during Chinese New Year. Such as Pot Stickers, Turnip Cakes, Matcha Cookies, Firecracker Shrimps, Glutinous Rice Cake, Vegetarian Chop-Suey, Pork Jerky, Sesame Dumplings, Hello KittyRed Bean Dumplings, and Osmanthus Jelly, just to name a few.

These Chinese Steamed Cakes are super spongy and fluffy. It's slightly sweet and packed with egg-y flavors. My kids enjoy the chocolate version a lot (which is not quite traditional). But I personally adore the original flavors as they bring back so many childhood memories. It's definitely a nostalgic treat for me! What are some of your childhood food that you miss? Share with me in the comment below. I can't wait to hear from you!

Ingredients and Tools Used:
Organic All-Purpose Flour (Click here for more information)
Whisk (Click here for more information)
Measuring Spoons Set (Click here for more information)
Organic Vanilla Extract (Click here for more information)
6 ounces Ramekins (Click here for more information)
Valrhona Cocoa Powder (Click here for more information)
Grapeseed Oil (Click here for more information)
Bamboo Steamers (Click here for more information)
Baking Powder (Click here for more information)
Cupcake Liners (Click here for more information)
Ice Cream Scoop (Click here for more information)

Disclosure: uTry.it is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Chinese Steamed Cakes – 2 Ways 傳統雞蛋糕原味+朱古力味
Makes: 5 small cakes

Ingredients for Original Steamed Cakes
2 large eggs
5 tablespoons sugar
2 tablespoons vegetable oil
1/4 teaspoon vanilla extract
2 tablespoons milk
1/2 cup plus 2 tablespoons (=10 tablespoons total) cake flour
1/2 teaspoon baking powder
A pinch of kosher salt

Chocolate Steamed Cake:
2 large eggs
5 tablespoons sugar
2 tablespoons vegetable oil
1/4 teaspoon vanilla extract
3 tablespoons milk
1/2 cup cake flour
2 tablespoons unsweetened cocoa powder (I used Valrhona’s)
1/2 teaspoon baking powder

Fill a large frying pan or stew pot with 3/4-inch deep water. Wrap the lid with a large kitchen towel to prevent condensation from the lid from dripping onto the cakes while steaming. Cover and bring the water to a boil.

To Prepare the Original Steamed Cake:
In a small bowl, whisk together the eggs, sugar, oil, vanilla extract, and milk until well incorporated.
In a medium mixing bowl, whisk together the cake flour, salt, and baking powder until there’s no big lumps.

Pour the egg mixture into the dry ingredients and whisk until just combined.

Place cupcake liners in 5 (6-ounces) ramekins and divide the cake batter evenly. Place the filled ramekins in the boiling water, covered, and cook over low heat for 10 minutes, or until a toothpick inserted and comes out clean.

Carefully remove the ramekins from the pan and let cool on a wire rack. Serve warm or at room temperature.

To Prepare the Chocolate Steamed Cake:
In a small bowl, whisk together the eggs, sugar, oil, vanilla extract, and milk until well incorporated.

In a medium mixing bowl, whisk together the cake flour, cocoa powder, salt, and baking powder until there’s no big lumps.

Pour the egg mixture into the dry ingredients and whisk until just combined.

Place cupcake liners in 5 (6-ounces) ramekins and divide the cake batter evenly. Place the filled ramekins in the boiling water, covered, and cook over low heat for 10 minutes, or until a toothpick inserted and comes out clean.

Carefully remove the ramekins from the pan and let cool on a wire rack. Serve warm or at room temperature.

How to Make Chocolate Lava Cakes 朱古力心太軟

noreply@blogger.com (Amy) — Sat, 20 Jan 2018 06:19:00 +0000

What is your all time favorite dessert? Let me rephrase it. If you can only enjoy just 1 type of dessert for the rest of your life, what would you pick? I’m sure my whole family would have the same answer….THIS, Chocolate Lava Cake 朱古力心太軟!

If you get to taste this cake, I’m sure you would have agreed to my previous statement. This Chocolate Lava Cake is rich, decadent, and so satisfying. The edges of the cake is slightly crunchy, similar to the edges of a good brownie. And the center of the cake is light and tender. When you spoon into the cake, you’ll see the warm chocolate 'lava' oozing out! The cake itself is not overly sweet but definitely rich and deep in chocolate flavor. I love pairing it with a scoop of homemade Vanilla Bean Ice Cream for a contrast of temperature and texture.

This cake might look fancy and difficult to make, but it’s quite easy to prepare. I have a foolproof recipe for you and if you follow my tips and tricks in the video tutorial, you can definitely make it too. If you make this dessert for your sweethearts, you’ll definitely melt their hearts! Shhh….no one has to know it’s actually so easy to make. Let them think you spend all day in the kitchen to make this for them! Since this recipe yields 4 cakes, it might be too many for a romantic dinner for 2. If you are not planning to bake all 4 cakes, you can prepare the batter the same way and keep unbaked ones in the ramekins in the fridge until you are ready to bake. So, if you’re planning a romantic Valentine’s Day dinner at home, you can prepare the batter ahead of time and bake off the cakes at a later time.

I hope you have enjoyed today’s recipe and tutorial and will try this recipe soon. Thank you so much for stopping by and stay tuned for more fun recipe.

Ingredients and Tools Used:
6 ounces Ramekins (Click here for more information)
Valrhona Cocoa Powder (Click here for more information)
Trader Joe’s Dark Chocolate (Click here for more information)
Heart Shape Stencil (Click here for more information)
Measuring Spoons Set (Click here for more information)
Organic Vanilla Extract (Click here for more information)
Cooling Racks (Click here for more information)
Baking Sheets (Click here for more information)
Powdered Sugar Shaker (Click here for more information)
Whisk (Click here for more information)
Kerrygold Butter (Click here for more information)
Powdered Sugar (Click here for more information)
Oven Mitts (Click here for more information)
Organic All-Purpose Flour (Click here for more information)
Silicone Pastry Brush (Click here for more information)

Disclosure: uTry.it is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Chocolate Lava Cakes 朱古力心太軟
Makes: 4 (6 oz) cakes
2 tablespoons unsweetened cocoa powder, plus 2 teaspoons for dusting the ramekins
6 tablespoons salted butter, at room temperature and divided
4 ounces bittersweet chocolate, chopped
1 cup powdered sugar, plus more for garnish
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 tablespoon heavy cream
1 tablespoon Orange Liqueur, (I used Grand Marnier )
6 tablespoons all-purpose flour
Vanilla ice cream, for serving
Strawberries Slices and fresh mint leave for garnish

Preheat the oven to 425 degrees F. Grease four ramekins with 1 tablespoon softened butter. Dusk ramekins with 2 teaspoons of cocoa powder and shake off excess. Place prepared ramekins on baking sheets and set aside.

In a heat proof bowl, place the remaining 5 tablespoons of butter and chocolate. Heat in the microwave on high in 20 seconds intervals, until just melted. Stir well after each heating.

In a mixing bowl, whisk together the powder sugar and remaining 2 tablespoons of cocoa powder until no big lumps. Then, whisk the powdered sugar mixture into the chocolate mixture. Next, whisk in the eggs, and vanilla extract until well incorporated. With a spatula, fold in the flour. Divide the mixture into the prepared ramekins. *

Bake for 13 minutes, or until the sides are firm and the centers are still runny. Let the baked cakes cool for 3 minutes. Invert on serving plates, dust the tip with powdered sugar, and serve with vanilla bean ice cream and strawberry slices. Enjoy!

*Amy’s Note: if you’re not baking all 4 cakes at the same time or simply prepare the batter ahead of time for later use. Cover the ramekins with plastic wrap and keep chill in the fridge. Bring the cake batter to room temperature before baking. Or, simply add 1 to 2 minute of baking time if your batter is straight from the fridge.

Homemade Vanilla Bean Ice Cream Recipe: https://goo.gl/xE97cE

Cinnamon Pull-Apart Star Bread (Tang Zhong Method 湯種法)

noreply@blogger.com (Amy) — Sat, 06 Jan 2018 07:19:00 +0000

Happy New Year! Hope you’re having an awesome start to 2018 so far!

So sorry for the lack of posts in the past few weeks. I was going to share this recipe with you before Christmas so that you can make it and share it with your family during the holidays! Oh well, I guess things don’t always turn out the way we have planned.

This Cinnamon Pull-Apart Star Bread might look fancy, but it’s actually quite easy to shape. Simply follow my tips and tricks in the video tutorial and I’m sure you’ll agree. I created this recipe using my favorite bread making method: Tang Zhong Method 湯種法! Tang Zhong Method is a natural way to make soft and fluffy bread. Best of all, the bread will stay soft even after a few days. Read more about Tang Zhong Method 湯種法 here if you’re interested to learn more.

This Cinnamon Pull-Apart bread is scrumptious as is, or you can sprinkle some powdered sugar on top to make it extra pretty! I love that you can see the layers and layers of cinnamon sugar in between the bread. It totally reminds me of the infamous cinnamon rolls from the mall! This bread is best served warm, in my opinion. If you have any leftover bread, simply wrap it up tightly with plastic wrap and store it at room temperature. To reheat, unwrap and place the bread on a baking pan, loosely tent with a foil and warm it in a 350 F preheated oven for 10 to 15 minutes. To heat it up in the microwave, simply warn each wedge of bread for 20 seconds.

Thank you so much for stopping by today. I hope you enjoy the recipe and tutorial. Stay tuned for more fun recipe next week! Wish you all a healthy, happy, and prosperous 2018!

Tools and Ingredients Used:
Wooden Spatula with Flat Top (Click here for more information)
Powdered Sugar Shaker (Click here for more information)
Active Dry Yeast (Click here for more information)
Kitchen Scale (Click here for more information)
Round Cookie Cutter Set (Click here for more information)
Sharp Pairing Knife (Click here for more information)
Baking Sheets (Click here for more information)
Kerrygold Butter (Click here for more information)
Stand Mixer (Click here for more information)
Cooling Racks (Click here for more information)
Organic All-Purpose Flour (Click here for more information)
Pastry Brush (Click here for more information)
Organic Vanilla Extract (Click here for more information)
Organic Ground Cinnamon (Click here for more information)
Rolling Pin (Click here for more information)
Measuring Spoons Set (Click here for more information)
Infrared Thermometer (Click here for more information)

Disclosure: uTry.it is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Cinnamon Pull-Apart Star Bread (Tang Zhong Method 湯種法):

Ingredients for the TangZhong:
3/4 cup water
1/4 cup all-purpose flour

Ingredients for the Bread Dough:
3 oz lukewarm whole milk
2 teaspoons active dry yeast
3 tablespoons plus 1 teaspoon sugar, divided
2 1/4 cups all-purpose flour
3 tablespoons butter
3/4 teaspoon kosher salt
1 teaspoon vanilla extract

Ingredients for the Egg Wash:
1 large egg
2 teaspoons milk

Ingredients for the Cinnamon Sugar:
1/2 cup sugar
1 tablespoon ground cinnamon

To Prepare The TangZhong 湯種:
In a small saucepan, whisk water and flour until no big lumps. Heat mixture over medium heat and stir constantly with a wooden spatula. When mixture turns into a soft/wet dough consistency and translucent, and reached 65°C (149 °F), remove from heat and let cool completely.

To Prepare the Egg Wash:
In a small bowl, whisk both ingredients until well combined.

To Prepare the Cinnamon Sugar:
In a small bowl, whisk together both ingredients until well combined.

To Prepare the Bread Dough:
Add the yeast into the warm milk along with 1 teaspoon of sugar, stir well and set aside for 5 minutes to let it proof. The mixture should be bubbly and smells yeasty. If not, your yeast might not be alive and you will need fresh ones.

In the stand mixer fitted with the dough hook attachment, add the cooled TangZhong, remaining 3 tablespoons sugar, kosher salt, vanilla, the yeast mixture and 2 cups of flour; knead for 5 minutes. (Please read manufacturer’s instruction for dough hook. My machine kneads at speed number 2.)

The dough should pull off the sides of the bowl, if it’s too sticky, add more flour, a tablespoon at a time. Next, add the softened butter, a tablespoon at a time.

I usually alternate by adding a tablespoon of butter and a tablespoon of the remaining flour. Until the dough is shiny and pulls off the sides of the bowl. Depending on the humidity and moisture in your ingredients. You might need an additional 1 to 2 tablespoons of flour.

Let the stand mixer knead the dough for 10 minutes. When 10 minutes is up, turn off mixer and take a small piece of dough and test the elasticity. When pull the dough between fingers, it should be soft, yet strong, elastic, and translucent.

When dough is ready, knead it a few times to form a ball. Take the dough out from the mixing bowl. Grease the bowl with a little non-stick spray, move the dough around in the greased bowl to moisten both top and bottom of the dough. Place the dough ball back into the bowl, seam side down. Cover the mixing bowl with a plastic wrap and let the dough rise in a warm place until double in size, about 1 hour.

When the dough doubled in size, remove the plastic wrap and gently knead the dough a few times to release the gas. Place a piece of plastic wrap on a kitchen digital scale and weight the dough. Do a little math and divide the total weight by 4.

With a pastry cutter, roughly divide the dough in 4 equal parts. Weigh each one to make sure they are divided evenly. Then, fold the edges of each portioned dough downwards to form a tight ball. Place them seam sides down back into the mixing bowl. Cover with the plastic wrap and let them rest for 15 minutes.

Line a baking sheet with parchment paper. On a lightly floured surface, roll 1 portion of dough into a 10-inch circle. Place the circle on the prepared baking sheet and brush a thin coat of egg wash on the surface. Sprinkle with 1/3 of the cinnamon-sugar (about 2 1/2 tablespoons), leaving a 1/4-inch border.

Roll out the 2^nd circle the same size and place on top of the filled dough. Repeat the process with egg wash and cinnamon sugar, leaving the top dough surface without egg wash or cinnamon sugar.
Place a 2-inch round cookie cutter in the center of the dough. With a sharp knife, cut the circle into 16 equal strips, from the cutter to the edge of the dough. Make sure to cut through all the layers.

Using both hands, pick up 2 adjacent strips and twist the away from each other twice so that the top is facing up again. Pinch the pairs of strips together at the edges to create a pointy corner for the star shape. Repeat with the remaining strips of dough.

Cover the star loosely with w plastic wrap, then cover with a clean kitchen towel to avoid the dough getting dry. Place in a warm place to proof for another 45 minutes.

While the star is rising, preheat the oven to 350 degree F.

Brush the star with the remaining egg wash. Bake for 22 minutes or until the top is golden brown.

Slightly cool on a wire rack for 10 to 15 minutes. Dust with powdered sugar and serve warm or at room temperature.

Amy’s Note: If you have leftover bread, wrap it up tightly with plastic wrap and store at room temperature. It stays fresh for several days. To reheat the bread for serving, unwrap and place it on a baking pan, loosely tent with a foil and place in a preheated 350 F oven for 10 to 15 minutes. Or a quick 20 seconds with 1 strip of bread in the microwave.

How to Make Popovers with Herb Butter (Foolproof Recipe)

noreply@blogger.com (Amy) — Sat, 16 Dec 2017 05:53:00 +0000

Are you ready for the holidays? My kids are almost out of school for their Winter Break and we’re already getting excited for the time off.   I personally can’t wait to hang out and spend time with the family. We’ll have relatives visiting from overseas and everyone in the family is looking forward to that as well. How about you? What are your plans for the holidays? Leave me a comment below and let me know.

For our holiday meals, my family prefer Prime Ribs over poultry or pork. This past Thanksgiving, I even spared Mr. Turkey and made a Prime Rib Roast instead. Besides all sorts of roasted vegetables, I also made these Popovers with Herb Butter as a side dish. Everyone enjoyed them so much. They are quite similar to Yorkshire pudding, which its batter consists of eggs, flour, milk, etc. I guess you can call these individual Yorkshire puddings? But the traditional Yorkshire pudding often consists the roast beef’s dripping in the batter while these Popovers don’t. However, these Popovers still packed with wonderful flavors and aromas from herbs and butter in the batter (and on the side).

These Popovers are simply amazing. The crust is golden brown and crispy while the inside is fluffy and airy. It’s heavenly when you serve them warm with a dab of Herb Butter. Check out my video tutorial for tips and tricks on how to prepare both! These popovers are pretty much fail proof if you follow my tips. Your family will definitely love them and be prepare that they’ll ask for seconds. My recipe makes exactly 12 popovers. I’ll list the popover pans and other tools that I used at the end of the post for your convenience.

When I made these popovers again to take pictures and videos, my Kids were so excited and couldn’t wait any longer (see the little hand in the picture above)?! Yes, these Popovers are truly irresistible!

Instead of making the traditional dinner rolls, I highly recommend that you try out this Popover with Herb Butter recipe. You and your tummy will be glad that you did! Thank you so much for stopping by today. Stay tuned for more holiday recipe next week!

Tools and Ingredients Used:Popover Pan (Click here for more information)
Baking Sheets (Click here for more information)
Kerrygold Butter (Click here for more information)
Stand Mixer (Click here for more information)
Kitchen Scissors (Click here for more information)
Measuring Cups with Beaker (Click here for more information)
Whisk (Click here for more information)
Cooling Racks (Click here for more information)

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Popovers with Herb Butter:
Makes: 12 Popovers

Ingredients for the Herb Butter:
8 tablespoons of salted softened butter
1 small clove of garlic, minced
2 teaspoons of fresh thyme leaves, chopped
2 teaspoons of fresh chives, chopped
2 teaspoons of fresh rosemary, chopped
zest of 1/2 a lemon

Ingredients for the Popover:
3 large eggs, at room temperature
1 cup whole milk, at room temperature
1 teaspoon kosher salt
2 teaspoons fresh thyme leaves, chopped
2 teaspoons fresh chives, chopped
1 1/2 tablespoons melted butter, plus more for greasing the pan
1 cup all-purpose flour

To Prepare the Herb Butter:
In a medium bowl, stir all ingredients together until well incorporated. Transfer the herb butter onto a piece of plastic wrap. Roll it up and shape into a log. Refrigerate for at least 2 hours, or until firm.
When ready to serve, unwrap the butter and cut into slices. Transfer to a butter dish and let it soften at room temperature for a few minutes before serving.

To prepare the Popover:
Preheated oven to 425 degrees F.

Grease the popover pan with melted butter. Place on a baking sheet (for easy transfer and clean up), set aside.

In a large bowl, whisk together the eggs, salt, thyme, chives, and milk. Place a sift over the mixture and sift in the flour. Whisk until there’s no big lumps. Transfer the batter into a measuring cup with beaker.

When the oven is preheated, place the greased popover pan in the oven to pre-heat for 2 minutes. Carefully fill the popover pan with batter until half way full in each cup.

Bake for 26 minutes. No peeking. Slightly cool on a wire rack. Serve hot with herb butter. Enjoy!

How to Fold Christmas Tree Napkins – A Festive Holiday Tablescape and Place Card Idea

noreply@blogger.com (Amy) — Sat, 09 Dec 2017 07:19:00 +0000

Are you ready for the holiday? If you’re hosting a Christmas party this year, I have a wonderful tablescape and place card idea for you. I promise, it’s quick, easy, and festive! After all, we don’t want to spend all day fixing/setting the table while we have a feast to prepare, don't we? On a side note, my kids are into origami (art of paper folding) and therefore they totally enjoyed folding these Christmas Tree Napkins. So, you might want to put your little helpers to work as well! Yes, it’s so easy that kids can do it too!

See how festive this table setting is? In addition to the visual, I wish you can smell it too. Because I added a cinnamon stick to mimic the tree trunk and the whole plate simply smells wonderful. I think cinnamon is one of my favorite aroma for the holidays! It’s warm and earthy. I feel so relax and calm sniffing it in!

I tied a little bow tie with Christmas colored ribbon on the cinnamon stick (or you can use kitchen twine as well) so that your guest can take it home and hang it on their Christmas tree after the party!

The step-by-step pictorial above give you an idea of the steps. But since I created a video tutorial for you, I think it’s even easier to just watch the video and follow along. Have fun with this little project! And below are the materials you’ll need for this Christmas Tree Napkin! Stay tuned for more festive recipe next week!

Christmas Tree Napkins:
Makes: 1 tables setting (simply multiply with number of guests/settings needed)

1 square green napkin (Click here for more information)
1 cinnamon stick (Click here for more information)
1 (12-inch) long ribbon or kitchen twine (Click here for more information)
1 Gold star sticker (Click here for more information)
1 Christmas Berries sticker (Click here for more information)
1 small holiday post-it (Click here for more information)
Green Handle Flatware (Click here for more information)
White Dinner Plates (Click here for more information)
Silver Charger (Click here for more information)

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