Sunday, April 12, 2015

Pumpkin Spice Cupcake/Chocolate Muffins


Basic Pumpkin Cupcakes
from Sally's Baking Addiction

Makes 14 cupcakes

1 3/4 cups (220g) all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 heaping tsp ground cinnamon
2 tsp pumpkin spice
1/2 cup (100g) dark brown sugar
2 large eggs
1 cup (227g) pumpkin puree
1/2 cup vegetable oil
1/3 cup milk
1 tsp vanilla extract

Directions

  1. Preheat oven to 350°F. Line cupcake pan with liners.
  2. In a large bowl, mix flour, baking powder, baking soda, salt, cinnamon, and pumpkin spice until combined. 
  3. In another bowl, whisk brown sugar and eggs until combined. Add in pumpkin puree, oil, milk, and vanilla extract until combined. 
  4. Pour the wet into the dry ingredients and stir until just mixed. DO NOT OVERMIX.
  5. Divide batter evenly into 14 cups. Bake for 18 - 20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely before frosting.

Notes:

  1. To make mini cupcakes, bake for 11 minutes.
  2. To make chocolate chip pumpkin muffins, fold in 1/2 cup of mini chocolate chips.
  3. To frost the cupcakes, use my ginger cream cheese frosting

Cranberry Panna Cotta




Cranberry Panna Cotta
Serves 2 to 4
(depends on size of your serving containers)

Cranberry Sauce
90g (1 cup) cranberries, fresh or frozen
50g (1/4 cup) water
25g (2 TBSP) brown sugar
1/8 tsp of orange blossom water

  1. Add all the ingredients in small pot.
  2. Bring to a boil and stir constantly over low heat for 5 minutes until a thick sauce is formed.
  3. Remove from stove top and allow to cool.

Panna Cotta
40g (1/3 heaping cup) of cranberries, fresh or frozen
17g (1 1/2 TBSP) sugar
6g (1/2 TBSP) water
190g (3/4 cup + 2 TBSP) half and half
1/2 tsp powdered gelatin (Knox)

  1. Mix cranberries, sugar, and water in a small pot. Over low heat, stir the cranberries for 5 minutes until all the berries have bursted and a mushy sauce is created. If some berries are still chunky, use the back of the spoon to smash it. Allow the mixture to cool in the refrigerator for 15 minutes.
  2. In the meantime, pour 1/4 cup of half and half in a bowl and sprinkle gelatin on top. Set aside.
  3. In a small pot, heat rest of half and half over low heat until steaming. Stir into gelatin mixture until well combined and slowly incorporate into the cranberry mixture.

To Assemble

Find small serving dishes and put a scoop of cranberry sauce on the bottom. Next, pour panna cotta on top. It should be a ratio of 1:2 of cranberry sauce to panna cotta.


Carrot Cake Cupcakes with Ginger Cream Cheese Frosting



Carrot Cake Cupcakes with Ginger Cream Cheese Frosting
modified from The Chew (Loren Avellirio)

Makes 12 standard cupcakes

Carrot Cake Cupcakes
Ingredients
140g (3/4 cup) white granulated sugar
145g (1/2 cup) unsweetened applesauce
95g (1/2 cup) canola oil
1 egg
125g (1 cup) all-purpose flour
2g (1/2 tsp) baking soda
3g (1 1/2 tsp) baking powder
1g (1/4 tsp) salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp nutmeg
205g (1 1/2 cups) grated carrots

Directions

  1. Preheat oven to 350°F. Line cupcake pan with paper liners.
  2. In a bowl, mix sugar, applesauce, oil, and egg.
  3. In another bowl, whisk flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg together. Slowly incorporate into wet mixture.  When combined, fold in carrots.
  4. Fill cupcake liners almost to the top. Bake for 24 to 27 minutes or until toothpick comes out clean. Rotate pan halfway through baking.
  5. Remove cupcakes from oven and allow it to cool in the pan for 5 minutes. Transfer to the wire rack to cool completely.
  6. When the cupcakes are completely cooled, the cupcakes are ready to be frosted. Use about 1 tablespoon of frosting per cupcake. The cupcakes can be stored in the refrigerator for up to 5 days.


Ginger Cream Cheese Frosting
Ingredients
1 tsp lemon juice
1/2 heaping cup confectioner's sugar
4 oz (114g) cream cheese, softened
2 oz (55g) butter, softened
1 tsp ground ginger

Directions
Cream together lemon juice, sugar, cream cheese, butter, and ground ginger until light and fluffy.

Monday, August 11, 2014

Black Sesame Ice Cream


Black Sesame Ice Cream

Ingredients
2 cups half-and-half
1/4 cup + 2 TBSP white sugar
4 egg yolks
1/2 cup + 2 TBSP ground black sesame seeds
1 tsp vanilla

Directions

  1. In a pot, mix half-and-half with 1/4 cup sugar. Heat over low heat until bubbly around the edges. Turn off the heat.
  2. In a large bowl, beat yolks and 2 TBSP sugar until smooth and creamy. Add a little of the hot mixture while whisking the eggs. Continue adding hot mixture as you whisk. When everything has been combined, pour back into the pot.
  3. Set it over low heat and continuously stir the custard until thickened and coats the back of a spoon.
  4. Slowly mix in black sesame seeds and vanilla.
  5. Pour into a large bowl over a strainer (to remove clumps) and cover surface with saran wrap. Let it cool overnight in the refrigerator.
  6. The next day follow the directions on the ice cream maker.

Notes

  • You can substitute half-and-half with whipping cream
  • You can use whole sesame seeds as well, but they will need to be toasted and then ground

Sunday, August 10, 2014

Classic Waffles


Parmesan waffles with a side salad.

Classic Waffles
adapted from All Recipes

Ingredients
2 cups all-purpose flour
1/4 tsp salt
3 1/2 tsp baking powder
2 TBSP white sugar
2 eggs
1 1/2 cups warm milk
1/3 cup butter, melted
1 tsp vanilla extract

Directions
  1. Mix flour, salt, baking powder, and sugar in a large bowl. Preheat waffle iron.
  2. In another bowl, beat eggs. Stir in milk, butter, and vanilla extract. Pour the milk into flour mixture. Beat until blended. It is okay if the batter is clumpy.
  3. Lightly grease waffle iron. Ladle in batter and cook until golden. 
Notes
  • It is not a very sweet or salty batter so the waffles can be made savory or sweet depending how on you choose to top it.
  • The waffle is fluffy and light. However, it is not very crispy.
  • Freeze leftovers in a ziploc bag for future snacks.

Saturday, November 23, 2013

I am alive. [Spiced Honey Tea + Pops]

One of my many tastings
This summer I had the wonderful opportunity of attending Savor the Central Coast. I had an amazing time sampling the food and wine. I must say I was glad that I wore a free flowing dress that did not restrict my belly. Nothing is worst than having your stomach constricted while you are trying to stuff yourself.

Morning Breakfast: wine, lemon, & Mexican cola

The JUICIEST tasting Strawberry Basil Popsicle

Near the end of the event when I was getting full and tired, I tried the most amazing fall drink. It's sweet, refreshing, and reminds me of the holidays. I immediately became obsessed and recreated it at home. It is best served iced, but you can enjoy it hot if you insist.



Spiced Honey Tea
Serves 1

Ingredients
220g water
1 gingerbread or pumpkin spice roobios tea bag
45g honey
75g warm water
25g lemon juice

Directions
  1. Boil water and steep tea for 8 - 10 minutes.
  2. Meanwhile, mix the honey and lemon into the warm water.
  3. Remove tea bag and combine the mixtures.
  4. Pour into a glass and add ice or allow to cool in the refrigerator before serving.

Popsicle Variation

Ingredients
220g water
1 pumpkin spiced teabag
45g honey
50g water
50g lemon juice
2-3 heaping TBSPS brown sugar, to taste

Directions
Bring water to boil, add tea bag for 10 minutes.
Warm up honey and water in microwave. Stir until dissolved.
Add lemon juice.
Dissolve brown sugar in hot tea. Mix everything together.
Pour into popsicle molds and freeze.

Monday, July 15, 2013

How to Make a Single Serving Cup From Homemade Ice Cream. [a picture tutorial]



Who can resist a scoop of homemade ice cream? Not I. In fact, every time I have made salted caramel ice cream in the past, I had the hardest time stopping. Recently, I discovered a delicious strawberry ice cream recipe that I absolutely adore. To make it, follow the directions to make vanilla ice cream, but omit the vanilla bean. Take 1 lb of fresh strawberries and slice and dice into tiny pieces. Add 1/4 cup of granulated sugar (or more/less depending on how sweet the strawberries are), mix, and let it sit overnight in the fridge with the vanilla custard base. The next day, mash the strawberries with a potato masher until it's at the desired consistency. I don't like using the blender, because I enjoy my strawberry ice cream with texture. Mix the strawberries into the vanilla custard and freeze in ice cream maker.

Whenever I go to the grocery store, I have a tendency to purchase single serving ice cream flavors. I pondered and wondered if there was a way to make one portion sizes with homemade ice cream. With my stubborn ass, I figured out a way and you can follow along in this picture tutorial.

Materials: saran wrap, plastic hair ties, 2oz plastic sample/portion cups (aka jello shot cups)

Pour freshly churned ice cream into all the containers and leave in freezer while you attach the cover. First, Take saran wrap and place over top of container. Secondly, take a hair tie and stretch it over the opening.

Viola! A perfectly sealed container.

When you are ready to enjoy ice cream, simply peel off the saran wrap like the covering for the store brought ones.

Mmmm...enjoying my sweet treat.

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