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Cream pan strawberry croissants quick substitute

25 Nov

My family and I were craving for our delicious cream pan located in Tustin,ca but were too lazy to drive 1hr to get there.

So I came up with a substitute! It’s 50% similar so my dad says he’d still go back to cream pan for the real thing. He did like this as a different pastry. We just had this for breakfast and it was delish!

Original Cream pan Strawberry Croissants
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My version of Strawberry Puff pastry

Here’s the recipe!

Cream:
2 (3.5 ounce) packages instant vanilla pudding mix
2 cups heavy cream
1 cup milk
Mix well, cover and refrigerate to let it set for a couple of hours or overnight.

1 box Puff pastry, thawed
Preheat oven to 400 degrees.
Roll out on a floured surface and cut into 4 squares. Then fold them into triangles. Brush some melted butter and sprinkle some sugar over the top.
Bake it for 17min or until brown.

Let it cool down on a wire rack.
Then pull apart the pasty in the middle slightly and use a knife to apply the cream and add as many sliced strawberries as you want!

Puff pastry is not a croissant but when I ate cream pan, they didn’t feel like normal croissants to me. Plus I haven’t made croissants before and didn’t want to mess with the complications of yeast and so forth.
Tada! There you have it. Enjoy!
If you have a better recipe for cream pan strawberry croissants, please post a comment. I’d love to try it!

Taste Test: Starbucks Butterbeer

18 Nov

Just went to Starbucks and got myself a cold butterbeer based on this recipe.

Starbucks Butterbeer
Verdict: 0 thumbs up

Way too sweet! I’d try doing 1 grande cream based frap with just 1 caramel pump and 1 toffee nut pump next time.

Mondays slowing you down? Speed it up with a super Mario star!

11 Nov

I have been inspired to make decorated sugar cookies for now. But just haven’t found the right recipe yet. This is the second recipe I’ve tried. It’s still average tasting… So the search continues…

The last time which was also my first time decorating a sugar cookie was a mess. It probably had to do with the fact I was using one too many colors that I could handle. And these things just dry so dang fast! So I decided it keep it simple and do a 1 color decorated cookie- super Mario star.

Couple tips I learnt from this experience:

1) chill your dough for a few hours before rolling it out
2) freeze your baking pan for 5-10 mins before putting the cookies on it to bake. This makes it hold it’s shape during baking

And voila!

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I had 2 markers sitting on the table – 1 a sharpie and 1 a food coloring marker. Guess which one I used on them cookies?? Lol. Had to throw those away.

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Next time I’ll try using a butter cookie recipe and make iPhone app cookies.

October Foodie Penpal Adventure

31 Oct

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Let’s see what I got this month!

Miette lavender shortbread cookies
-immediate ate one. Crunchy and Delicious!

Ganache for lips lip balm (chocolate mousse)
-yumm sound so good. Can never get enough of lip balm as I keep losing my own.

Hammond’s Mitchell sweet: chocolate caramel and marshmallow
– oooo. Came Bit melted. But yummy! Maybe it does taste better melted. Like s’mores :)

Miette pink sugar rose
– will definitely use this the next time I bake :). Pictures to come!

B.T. Mcelrath Chocolatier Dog Bites
-dog bites doesn’t sound too appetizing haha. Also melted, but no worries, I’ll put it in the fridge to solidify and eat them later.

All in all, great delectable dessert package! Thanks Erin Palermo for sending it to me! :)

—————————————

And now it’s time for some details about Foodie Penpals. In case you’re a new reader, here’s a reminder of what the program is all about:

-On the 5th of every month, you will receive your penpal pairing via email. It will be your responsibility to contact your penpal and get their mailing address and any other information you might need like allergies or dietary restrictions.
-You will have until the 15th of the month to put your box of goodies in the mail. On the last day of the month, you will post about the goodies you received from your penpal!
-The boxes are to be filled with fun foodie things, local food items or even homemade treats! The spending limit is $15. The box must also include something written. This can be anything from a note explaining what’s in the box, to a fun recipe…use your imagination!
-You are responsible for figuring out the best way to ship your items depending on their size and how fragile they are. (Don’t forget about flat rate boxes!)
-Foodie Penpals is open to blog readers as well as bloggers. If you’re a reader and you get paired with a blogger, you are to write a short guest post for your penpal to post on their blog about what you received. If two readers are paired together, neither needs to worry about writing a post for that month.
-Foodie Penplas is open to US & Canadian residents. Please note, Canadian Residents will be paired with other Canadians only. We’ve determined things might get too slow and backed up if we’re trying to send foods through customs across the border from US to Canada and vice versa.

If you’re interested in participating for November , please CLICK HERE to fill out the participation form and read the terms and conditions.

You must submit your information by November 4th as pairings will be emailed on November 5th!

*If you’re from somewhere besides the US, Canada or Europe and want to participate, send me an email and I’ll see if we get enough interest this month!
———————————–

My first foodie penpal month!

1 Oct

Yay I received my first foodie penpal package. My foodie penpal this month was Pachee from Wisconsin. She loves eating organic food and sent me mostly organic food. Let’s see what she sent:

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Honey bran bread, banana chips, root beer, brown rice pasta, strawberry fruit snack, jasmine green tea and grapefruit lip balm.

I was very surprised to discover bread in the package. I thought it might not have held well in the box but it turned out okay. Only thing i was worried about was that it had been in transit for 7 days so I was extra careful to check for mold. None found thank goodness. I had toast and strawberry jam the next morning. :) yum.

The grapefruit lip balm was abit melted. But still useable. Love the taste on my lips :)

My favorite is the root beer! Best root beer I’ve had. Sweetened with Wisconsin honey – very smooth and creamy! Hopefully I’ll be able to find it in California so I can get some more.

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To see what I sent my foodie penpal, Bethany: Click here

—————————————

And now it’s time for some details about Foodie Penpals. In case you’re a new reader, here’s a reminder of what the program is all about:

-On the 5th of every month, you will receive your penpal pairing via email. It will be your responsibility to contact your penpal and get their mailing address and any other information you might need like allergies or dietary restrictions.
-You will have until the 15th of the month to put your box of goodies in the mail. On the last day of the month, you will post about the goodies you received from your penpal!
-The boxes are to be filled with fun foodie things, local food items or even homemade treats! The spending limit is $15. The box must also include something written. This can be anything from a note explaining what’s in the box, to a fun recipe…use your imagination!
-You are responsible for figuring out the best way to ship your items depending on their size and how fragile they are. (Don’t forget about flat rate boxes!)
-Foodie Penpals is open to blog readers as well as bloggers. If you’re a reader and you get paired with a blogger, you are to write a short guest post for your penpal to post on their blog about what you received. If two readers are paired together, neither needs to worry about writing a post for that month.
-Foodie Penplas is open to US & Canadian residents. Please note, Canadian Residents will be paired with other Canadians only. We’ve determined things might get too slow and backed up if we’re trying to send foods through customs across the border from US to Canada and vice versa.

If you’re interested in participating for October, please CLICK HERE to fill out the participation form and read the terms and conditions.

You must submit your information by October 4th as pairings will be emailed on October 5th!

*If you’re from somewhere besides the US, Canada or Europe and want to participate, send me an email and I’ll see if we get enough interest this month!
———————————–

Back into the bento business :D

7 Sep

Today is my girlfriend’s kids’ 1st day back to school.

So I decided to make them a bento as I do every now and then. (well, to be honest this is the 2nd time I made them a bento :) )

They love pokemon so I made pokeballs!

These are made using sushi rice (rolled into a ball with seaweed filling),  imitation crabmeat (rolled our into flat pieces oh so carefully) and seaweed (cut with scissors into strips).

Top left: Stir-fry Broccoli with edamame with a lil’ oyster sauce

Top right: Ground Pork fried with teriyaki sauce, mirin and soy sauce

Bottom left: Aforementioned pokeballs

Bottom right: Inari sushi (beancurd skin)

I made dao suan for the first time

22 Jul

….and it was delicious!! It’s pretty easy to make. I combined two recipes I found on the web.

This was the main dao suan recipe I followed. And I followed a bit of this other recipe I found.

Just a little bowl of dao suan can make you quite full, so I decided to cut down the main recipe by half to feed a family of 4. This recipe below is my own customized recipe drafted from the 2 recipes I found on the web.

Recipe for Dao Suan
(serves 4 small bowls)

Ingredients:
1/2  packet of split beans (6 oz) (these are actually green beans without skin aka mung beans), soaked overnight
500ml water
a medium to large piece of rock sugar
white sugar
pandan leaves (1 leaf for steaming dao suan, 3-4 leaves to be tied in a bundle)
1/2 pair of you char kueh
sweet potato starch water (app. 200ml of water mixed with 4 tbps of sweet potato starch powder)

Method:

Preparing the beans:

1) Rinse the beans with water. Pour away the water. Repeat until the water is not yellow or murky.  Then leave it on the counter to soak overnight. You don’t have to cover it.
Cooking the beans:

1) Drain the split beans that’s soaked overnight. Mix the beans with 1 tbsp of sugar. Cut a pandan leaf in half and place them on a plate. Pour the beans over the pandan leaf.
Steam the beans for 30 mins or till cooked. Try some to make sure that they’re soft enough. I used chopsticks to poke them and they got mashed up abit like mashed potatoes, that’s how I know they were soft.

Preparing the sauce:
2) In a pot, boil 1 litre of water. Switch off fire & put in the bundle of pandan leaves. Leave for 10 minutes to infuse the pandan flavour.


3) Remove the bundle of pandan leaves & add in a piece of rock honey. Add in more sugar if necessary. Make it slightly sweeter as more liquid will be added later.


4) Prepare the sweet potato water mixture. Make sure it is completely mixed in the bowl before you add in to the pot of soup. It will have a chalky texture and appearance.

5) Turn on small heat & slowly pour in the sweet potato starch water into the pot, stirring the ‘soup’ at the same time. This will ensure that the soup is smooth & not lumpy. The soup may seem watery for a long time, but don’t worry, it will thicken up after about 5-10minutes. It will soon become as thick as glue.

6) Add more starch water as necessary to achieve the required thickness in the soup. If it is too thick, add more water. If it is not sweet enough, add more white sugar. Don’t add rock sugar because white sugar dissolves more easily than rock sugar. I had to add about 2 cups water and 4tbsp sugar to achieve the texture and sweetness I wanted.

7) Once the soup is ready, turn off heat. Add in the steamed beans and mix well.

8) Serve hot with slices of you char kweh.

I'm a skater girl (almost…)

8 May


I recently took up skateboarding, to balance off the calories from all the present and future practise cakes I will consume. :D
It’s very hard! I can push and turn now, but still can’t figure out how to ollie. I know exactly how to do it in theory by hard.

First you put your front foot in the middle of the board, and your other foot goes on the tail. Make sure you bend your legs. Then you pop the board. Just as the board lands on the ground, you jump and slide your front foot up the board. This motion will drag the board up in the air. Then, level your feet, and bend your legs to soften the impact upon landing.

But when I ACTUALLY attempt this, it’s tres difficult! One of my problems is that I don’t jump high enough, so I’m just practicing jumping high on my skateboard without any popping yet. Lol.

Last week, while my cake was just crumb-coated and resting in the fridge, I went to a mini skate park in lawrenceville. I was rather shy to even step in, seeing as though the people skating there were lil’ munchkins (5-8years old) or pretty skilled teenagers. I guess mainly because I didn’t want to get into anyone’s way and it was a pretty small skate park. So I just skated around the park trail. It was still really fun because of all the slopes and I improved in my pushing and turning skills.

Maybe I will try out Woodward Skatepark next time, it’s $5 on Thursdays 8-10pm. And I won’t feel as old because 6-8pm is $5 for “old men”, and their definition of “old men” is 25 years old. LOL!

Chocolate Mint Cake

7 May

I made this last Sunday. It was pretty good. It was the first chocolate cake I made that did not use cocoa powder. This recipe uses semi-sweet chocolate morsels instead. It turned out abit too sweet for me, so next time I will be sure to decrease the amount of sugar in the cake and frosting. Tasted fudgey, rather than cakey cake. So I just went around telling everyone that it was Chocolate Fudge Mint Cake. :D Everytime I make something that turns out differently than originally intended, I just call it a different name. Haha. So in that sense, it doesn’t become another failure, but an unintended surprise that is somehow justified.

The recipe told me to bake the cake at 350deg for 30minutes. But when it was 30minutes and I inserted a toothpick in the center of the cake to test if it was ready, it did not come out clean… So I waited, and waited…15 more minutes…30 more minutes.. the inserted toothpick still wasn’t completely clean. By this time, the cake already risen unevenly like a small volcano, and even cracked a little. I don’t know why this happened. I read online and some say it is because the temperature is too high. Maybe I will try cooking at 325deg instead. This cake was baked in a Wilton 3″ pan instead of a 2″ pan like the recipe asked for, maybe that could be another factor.

Nevertheless, I simply cut the top part that was uneven with my newly bought cake leveler and it turned out fine. :D I then crumb-coated it with Peppermint Frosting, popped it into the fridge, then took it out again for a “bath” in chocolate ganache. Yum. I love ganaches.

The recipe can be found here.

What cake shall I make next…any suggestions?

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