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Charity Cupcakes and Cookies

Nov. 18th, 2014 | 08:10 pm

It has been a long 2 year hiatus since I've last baked. My co-workers are trying to coax me back into baking. We all got together and baked up a storm for a work charity event. It was nostalgic, and almost all the recipes used were recipes that I've tried before, with the exception of the ginger cookie. The ginger cookie goes great with the sugar cookie since it was of a similar texture and rose the same way in the oven.

The cookie monster is a cupcake with 1/3 cut marshmallows, and mini chocolate chip as a mouth. I tried to make some designs with chocolate cooled on wax paper. Some of them are dollar signs since we are on the finance team.

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Curry Chicken & Strawberry Greek Yogurt Bento

Oct. 21st, 2012 | 08:35 pm

Having some fun with my new black + blum bento box. Click here to see this bento all packed up.

Left: Strawberry & Greek Yogurt
Right: Curry Chicken on a Medley of Brown/White Rice

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Red Velvet Brownies

Oct. 7th, 2012 | 12:37 am

I stole this idea from a pinterest post here. I followed the recipe for the red velvet brownies exactly but did a cream cheese frosting for the top. It came out a little harder, I think it should be in the oven for 20-25 minutes.

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Blueberry Crepe

Sep. 6th, 2011 | 10:54 pm

I made this crepe on a crepe pan that my friends Karen & Brandon got for me! Did I just link a car site? Yah. I did.

I used a crepe mix, but I also learned a few things while making this.

1. Grease the pan, but don't put too much or else you get a weird pattern on the crepe.

2. Don't use too much batter or else you end up with a thick pancake.

3. Don't use a fork to mix the batter or else it will either take forever or you will get lumps.

Will try to make some from scratch once I'm done with the mix or see if I can just thin out some pancake mix.

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Wonton Wrapper Strawberry Dessert

Aug. 29th, 2011 | 08:03 pm

This very light and healthy dessert was so incredibly easy to make. Took some wonton wrappers, sprinkled them with brown sugar and placed them on a lined baking sheet and popped them into a 350F oven for 5-10 minutes until they're brown and crisp. Then I whipped some light cream, chopped some strawberries and layered them with the crisp wonton wrappers.

I love dessert that is just light and not too sweet sometimes. I admit, I don't have a sweet tooth even though I love to bake, I love my goodies just a little sweet and not overbearingly sweet. Sometimes the natural sweetness of the ingredients is just enough.

Another variation of this dessert that I tried was to shape the wonton wrappers by putting them in a mini cupcake pan (ungreased) before crisping them in the oven. This created a little crispy cup with which I can fill with the cream and berries.

Eat them right away though, or else the cream will make the wonton not as crispy.

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2 Week Vegan Challenge Part 2

Jun. 12th, 2011 | 07:45 pm

This is the second post on my 2 week vegan challenge. click here to view the original post.

Because this is not a regular food blog entry please click on the link to read more. Click HereCollapse )

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WTF Vegan Peanut Butter Cookies 2.0

Jun. 11th, 2011 | 06:32 pm

I tried the same recipe again, but this time with organic spelt flour. My fellow baker, Meli from Baking with Meli suggested that I needed more protein holding power in my cookies and so organic spelt flour has one of the highest protein content and is typically used in bread recipes.

Her suggestion definitely saved this failing recipe, that's for sure, but I'm still not quite sure about this one. The spelt flour gave it a bit of a grainy taste, which was interesting though. And thank you to my cousin Lisa, who told me putting wax paper in the oven was what was causing it to smoke... oops!

Please follow Meli's blog at http://bakingwithmeli.blogspot.com/ and she's also on Twitter @BakingwithMeli

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WTF Vegan Peanut Butter Cookies

Jun. 9th, 2011 | 09:15 pm

So I'm on this crazy vegan diet this week and was really craving some cookies and was really pooped and didn't want to do anything crazy. I wanted to just quickly whip up a batch of cookies and eat them and thought that peanut butter cookies would be easy cause the non-vegan version is literally peanut butter, eggs and sugar... there's really no messing that up. Here's the simplest vegan recipe that I found online for the peanut butter cookies:

1-1/2 cups of flour (I used cake flour cause that's all I could find)
1 cup of peanut butter (I used smooth peanut butter)
1/4 cup of oil (I used canola because again, that's all I could find)
3/4 cups of sugar (I used brown sugar)
1 tsp of vanilla (I used maple syrup extract)

LOL hah... after typing all that out.. it kinda makes sense why I screwed up... I substituted different ingredients for almost all the materials in this recipe. The cake flour probably messed it up real bad.

Nevertheless the whole thing started smoking a lot... I kept cooking it because it wasn't getting burnt but even after 20 minutes it was smoking, extremely hot but still soft. Even after it cooled it didn't get much harder, I'm surprised I was able to get it off the wax paper without breaking all of them. It looks alright though... and I'm still gonna eat it, but I'm never making that again. Diagnostics anyone?

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2 Week Vegan Challenge Part 1

Jun. 3rd, 2011 | 01:40 pm

I am taking 7 days off work straight, starting June 2 - June 8, and decided to give myself a healthy vacation and a fresh start. I will be attempting to go on a vegan diet for 2 weeks straight! From Sunday May 29, 2011 to Saturday June 11, 2011.

Because this is not a regular food blog entry please click on the link to read more. Click HereCollapse )

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The Simplest Cupcake from Scratch

May. 9th, 2011 | 10:12 pm

These are the most perfect cupcakes I've made so far. The secret: following the recipe exactly and using pastry/cake flour. It doesn't have the over floury taste; a problem that I've repeatedly had in the past.

Yellow Cupcake Recipe:
3/4 cup butter
3 eggs
2-1/2 cups pastry/cake flour
2-1/2 tsp baking powder
1/2 tsp salt
1-3/4 cups brown sugar
1-1/2 tsp vanilla extract
1-1/4 cups milk

I pretty much followed a recipe I found in a magazine to the tee, but replaced the all-purpose flour with cake flour and regular sugar with brown sugar. Thinking about experimenting with organic cane sugar next time hm...

I'm trying to get the nice cupcake swirled frosting but I guess I picked the wrong nozzle head. I do like the simplicity of how this looks. Click here to see the cupcakes straight from the oven.

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