The Dreaded Wheat Bread Sandwiches [Mayonnaise Salad Dressing]

I used to hate sandwiches especially wheat ones with one layer of salami or ham and a thin spread of mayonnaise. I had that exact sandwich everyday from kindergarten until 8th grade. No changes in the type of bread or filling. Always a thin layer of mayonnaise and an over salted limp slice of cold cut. 

Then one day during 6th grade for some unknown reason, my mom expressed how much she loved me by making me macaroni salad for lunch. Once I found out she could make other meals besides sandwiches, I would beg and cry for ANYTHING, but the wheat bread sandwiches. You can imagine how much I salivated and ate with pleasure when I had macaroni salad. Sometimes the pasta was switched out for potatoes to make potato salad.

As I grew older, I realized that the macaroni salad weren't that special. It was elbow macaroni mixed with strips of cold cut and tossed in a light mayonnaise dressing. Now the dressing wasn't even that impressive. It was a mix of what we had in the cupboard: a scoop of mayonnaise, pinch of sugar and salt, heavy dose of pepper and garlic powder, and a dash of vinegar. When I started cooking in high school and I tried replicating the dressing, it tasted good, but it wasn't as memorable and pleasurable as my middle school days.

Memories.

Mayonnaise Salad Dressing

Note: Compared to my memories, this dressing is much more flavorful. It has the right mixture of tang and sweetness.  Like my memories, this is meant to lightly coat a pasta salad (or potato salad) for one. Feel free to double the recipe for a heavier coating. In my salads, I generally have 1 cup of cooked pasta, 3/4 to 1/2 cup of carrots, raw onions, or celery, and 1/4 cup of protein.

Servings 1

Ingredients

1 garlic clove, pressed/crushed

1 heaping TBSP mayonnaise

1/2 tsp Worcestershire sauce

4 to 5 shakes of black pepper

1/8 tsp salt

1/4 tsp honey

Directions

1. In a bowl, add all the ingredients and whisk to mix. 
2. When all the pasta salad elements are prepared, toss the dressing with the pasta. 
3. For best flavor, let the pasta sit with the dressing overnight in the refrigerator. 

I Appreciate Salt Now [Salted Caramel Ice Cream]

I heard about the salted caramel trend last year, but it didn't appeal to me until my sister insisted that it was the best thing ever after trying salted caramel ice cream from Bi-Rite. I asked her to describe why it was amazing, but all I got out of the conversation was her "mmmmms" and her om nom nom face. Yes, not helpful at all.

In typical youngest sister fashion, she pleaded and begged me to make her salted caramel ice cream. I ignored her for a bit (say couple of months...) and finally, I relented and made it for her (like a proper older sister). O.O. I have been deprived of a great combination of salty, sweet, and creamy that make my taste buds drool and cry from happiness. Each time I opened the freezer, I had to take a large spoonful of the creamy goodness. I'm pretty sure the electric bill increased that month.

Salted Caramel Ice Cream
adapted from David Lebovitz

Makes 1 pint

Note: This recipe very much belongs to David. I halved the ingredients based on what I had in my refrigerator. Since I didn't want to use 3 eggs, I used 2 and added two extra tablespoons of heavy cream to compensate. I personally found the custard quite sweet and flavorful without the addition of caramel pralines so I left it out. I didn't have salted butter so I used unsalted and increased the amount of sea salt. 

Ingredients

1 cup whole milk, divided

3/4 cups (150g) sugar

2 TBSP (30g) unsalted butter

1/2 heaping tsp sea salt

1/2 cup + 2 TBSP heavy cream

2 large egg yolks

1/2 tsp vanilla extract

Directions

1. Make an ice bath: fill a bowl a third full of water and add a cup of ice cubes. Place a smaller metal bowl inside, pour 1/2 cup of milk into metal bowl, and rest strainer on top.
2. In a saucepan, evenly distribute sugar and cook over medium heat until caramelized. (David wrote a fantastic tutorial on making caramel if you need additional clarification.)
3. Once the proper color is achieved, remove from heat and stir in butter and salt. Once butter is completely melted, gradually whisk in cream. If caramel hardens, return to heat and stir over low heat until the hard caramel bits are melted. Stir in 1/2 cup of milk.
4. In a small bowl, whisk the yolks. Then gradually pour in some caramel mixture while whisking the yolks. Pour the warmed yolks back in the saucepan and cook the custard using a wooden spoon, stirring constantly. Cook until the custard thickens or until it reads 160 - 170°F (71-77°C).
5. Pour the custard through the strainer into the milk set over the ice bath. Add vanilla and stir until mixture cools down. Refrigerate overnight (or at least 8 hours).
6. Freeze the mixture according to your ice cream maker.

Dessert for Two #3 - [Mini Mocha Cakes]

Looking for a simple dessert for Valentine's Day? I got you covered, but I won't be using it myself. Huh? No, it's not because the recipe isn't good, but my BF and I don't celebrate Valentine's Day. We believe that we should be showing how much we care and respect each other throughout the year. We'll surprise each other with random gifts or tiny acts of love. A couple of times, he has picked me up from work just because he wanted to put a smile on my face. When I stay over, he'll take the initiative to blow dry my hair because he knows I'll just go to bed with my hair wet. Seriously, that tiny gesture makes me melt. How many other ladies can share that their man dries their hair for them because he wants to?

Mini Mocha Cakes

Note: This is a firm cake so it pairs well with creamy textures. Drizzle with chocolate ganache or serve with a side of vanilla ice cream. 

Makes 5 standard cupcakes/2.5 inch ramekins

Ingredients
1/4 cup fresh brewed coffee
1 1/2 tsp instant coffee granules
45g (1/4 cup) sugar
25g (1/4 cup) cake flour, sifted (can sub with all purpose flour)
30g (1/4 cup) all purpose flour, sifted
large pinch of salt
10g (2 TBSP) cocoa powder
2 TBSP butter
2 TBSP condensed milk
1 TBSP vegetable oil
1 egg, separated
1/2 tsp vanilla
1/4 tsp baking soda
5g (1 TBSP) grated dark chocolate
1/4 tsp instant coffee granules

Directions

1. Preheat oven to 350°F. Grease bottoms and sides of cupcake tins or use cupcake liners. You can also grease 2.5 inch ramekins and line with parchment paper on bottom.
2. Add coffee granules to coffee.
3. In a separate bowl, mix sugar, flours, salt, and cocoa powder.
4. Melt butter in a pot over medium-low heat and swirl until it browns. Add coffee, turn up the heat, and boil for 10 seconds. Turn off the heat and add condensed milk. Stir.
5. In another dish, mix vegetable oil, yolk, vanilla, and baking soda until combined.
6. Mix butter/coffee mixture with the flour. Add another 1/4 tsp of coffee granules and grated chocolate.
7. Whip egg whites into soft peaks.
8. Add egg yolk mixture into the rest of the batter. Mix. Fold in half of egg whites to light up batter, then fold in the rest of the egg whites. Divide batter equally into 5 cupcake tins or 2.5 inch ramekins.
9. Bake for 20 to 25 minutes. If it comes out clean when toothpick is inserted, it's done.
10. Run knife around the edge of the cake. Let it cool for 2 - 3 minutes in tin, then remove and allow cakes to cool on cooling rack.
11. Prior to serving, dust with powdered sugar and chocolate shavings. Another option is serving it warm with a small scoop of vanilla ice cream.

Light Winter Snack [Honey Wheat Pizza Dough]

A new year with new goals. After my trip from Hong Kong and Taiwan this past December, I am suddenly motivated to learn to read Chinese. My other goal is to engage in a healthier lifestyle, which includes more water intake, exercise, and a better diet.

On a different note, it's been cold in San Francisco. (Yes, it's not freezing temperatures, but us Franciscans have a low tolerance for "cold".) The best way to deal with it is to cook a dish that will keep me warm and warm up the kitchen as well. The idea: homemade pizza.

For my pizza, I made a honey wheat pizza dough. I used mozzarella cheese, fennel, fuyu persimmon, and Italian sausages for toppings. The lovely light licorice flavor flavor mingled with sweet ripen persimmon with spicy sausages was the perfect combination.

If a pizza stone isn't available, use a cast iron skillet to bake a pizza for the perfect crispy crust.

Note: The secret to a crispy crust without a pizza stone is to use a cast iron skillet. It handles the heat extremely well and is nonstick once seasoned so it's perfect for pizza making!

Honey Wheat Pizza Dough
Serves 1 for a meal or a snack for 2

Ingredients
1/4 cup water
1/2 heaping tsp active dry yeast
1/4 tsp honey
1/4 cup whole wheat flour
1/2 cup all purpose flour
3/4 tsp olive oil
1/4 tsp salt

Directions

1. Add honey into the water and microwave for 40 seconds. Dip a finger in and if it feels like a hot shower then it's at the correct temperature or 110°F if you're OCD about precision.
2. Add yeast and let it sit for 5 minutes.
3. In another bowl, add flour, olive oil, and salt. Make a hole in the middle and pour water in. Use a spoon and mix everything together.
4. Knead by hand for 7 to 10 minutes until smooth. Grease a bowl, place dough in bowl, and cover with saran wrap. Let it rise for 1  to 1 1/2 hours until it doubles in size.
5. Preheat oven to 500°F and place cast iron skillet in oven (pizza stone or baking sheet).
6. Roll out dough and add desired toppings.
7. Bake for 5 to 10 minutes until crust is golden brown and cheese is bubbling.

Light Winter Pizza

Toppings
4-5 cloves of garlic, finely minced
1 persimmon, diced
half a fennel, sliced thinly
1 hot Italian sausage, cooked and sliced
olive oil
sea salt
Mozzarella cheese, grated

semolina flour

Directions

1. Preheat oven to 500°F and place cast iron skillet in oven.
2. Divide into 4 pieces, which will make 3.5 inch pizzas. Sprinkle semolina flour on counter to prevent dough sticking to the surface. Roll out dough.
3. Brush with olive oil and a couple shakes of sea salt. Sprinkle on garlic, persimmon, fennel, and sausage evenly on pizza. (Remember: less is more. Too many toppings and the pizza will get soggy). Last step, sprinkle a thin layer of cheese.
4. Transfer to cookie sheet with semolina flour to prevent sticking. Go to oven and tilt the cookie sheet so the pizza slides onto the heated cast iron skillet. Bake for 5 to 10 minutes or until crust is browned.  Use a metal spatula to retrieve the hot pizza. Slice and enjoy.

Eek! Baking for Someone Else! [Apple Bars]

For the last three years, I've been experimenting and baking goodies for my loved ones and special family occasions. I didn't mind sharing the love even if the recipe didn't turn out the way I wanted. It was all a learning process. How else am I suppose to improve?

I suppose after three years, I have developed a reputation for myself. My boyfriend constantly praises me and always tells his coworkers and friends what I make and shares the goodies with them. My grandma and aunt make requests every couple of weeks for their favorite cake. My family is the hardest on me. They either like it or don't and they make it known to me about how they feel about my latest creation.

Since my sister started her full-time job at an accounting firm, she has been attending happy hours, office parties, and events. Earlier this month, she discovered that there was going to be a holiday dessert party and asked if I would be willing to make her something. I immediately said, "Yes" and came up with apple bars. I thought a dessert that wasn't too sweet and easy to handle with fingers would be a good choice, because I figured that most people would bring cookies and cakes.

I tested out the recipe and it was the hit with the family, but that didn't matter the night before the desert was due. I was nervous and anxious, because I wasn't sure if my sister's coworkers would enjoy it. I was also worried because it was my sister's reputation on the line not just mine! I didn't want her coworkers to think that she brought a crap dessert to the event. In the end, I over-worried and she told me that her coworkers enjoyed it and loved how it wasn't too sweet.

Apple Bars

Note: It's a multi-step process, but everything can be easily put together in a couple of hours. Most of the time is spent baking. I have organized the recipes in the order steps to complete. It starts with making the filling, then crust, praline, and the topping last. We make the filling first so it has time to cool down, then the crust. While it is in the oven, we make the praline and topping. Once the crust comes out of the oven, we break the praline into pieces and assemble all the components for the final bake.

Filling
adapted from Dorel

Ingredients
4 cups diced apples (approximately 4 apples), 1/2 to 3/4 inch sized pieces
2 TBSP lemon juice
1/4 cup brown sugar
2 TBSP granulated sugar
4 TBSP cornstarch
1/8 tsp nutmeg
1 tsp cinnamon
1 cup water

Directions

1. Sprinkle lemon over apples in saucepan.
2. Add sugar, cornstarch, nutmeg, and cinnamon. Mix well.
3. Microwave water for 2 minutes and add to pan. Turn heat to medium low. Stir mixture until thickened.
4. Remove from heat and cool.

Crust
adapted from Foodgal and Oishi Food

Ingredients
3/4 cup flour
1/4 cup whole wheat flour
1/4 cup + 1 1/2 TBSP powdered sugar
8 TBSP butter, in pieces
1/8 tsp salt

Directions

1. Preheat oven to 325° F.
2. Combine flour and sugar until mixed. Add butter and mix with fingers until crumbly.
3. Press into a 9 inch square pan. Bake for 25 to 30 minutes or until golden brown.
4. Remove from heat and allow to cool.
5. Increase oven temperature to 375° F.

[Optional] Praline Topping

Note: I highly recommend this step because it provides an additional layer of complexity.

Ingredients
1/4 cup sugar

Directions

1. In a skillet, sprinkle sugar evenly across the surface. Turn the heat to medium low. As the sugar starts melting and turning color, swirl the sugar around. If necessary, use a wooden spoon to stir in the stubborn sugar pieces that aren't melting. 
2. When it's the color of dark amber, take it off the heat and pour onto a cookie sheet lined with parchment paper. Quickly tilt the cookie sheet so the praline spreads into a thin layer. 

Topping
adapted from Joy of Baking

Ingredients
1/4 cup flour
1 TBSP granulated sugar
2 TBSP brown sugar
1/2 heaping tsp cinnamon
large pinch of salt
1/3 cup old-fashioned rolled oats
3 TBSP butter, in pieces

Directions

1. Add all the ingredients in the bowl except butter and mix with a spoon until evenly mixed. Add butter and pinch with fingers until crumbly.

Assemble

1. With the baked crust cooling, crack the praline into small crushed pieces with your hands and sprinkle praline on top of the crust. Add a layer of apple filling (about 3/4 inch thick). Sprinkle topping evenly over the surface.
2. Bake for 40 to 45 minutes or until the top is golden brown.
3. Allow it to cool to room temperature before cutting into bars.

Appreciation [Boston Cream Pie]

Appreciation is showing that we care and value someone. As a teacher, working with kids bring joy when they accomplish a milestone. At a preschool level, I work with not just the children, but also their parents. It's a packaged deal and sometimes we have different opinions about discipline methods and expectations. It's my job to help the parents understand that what we do is intended to help children learn and grow. When we bump heads, I fear that I may have stepped on their toes too much so when the holidays roll around and parents go out of their way to purchase gifts of appreciation, it makes me so happy, because I know that what I do is of value to them.

The Christmas much like Thanksgiving is about showing those around you that you care about them. I brought this cake to dinner and it was a hit at Thanksgiving. All I can say, is Thank You Joy of Baking! You're magical. I made a large 9-inch cake for the dinner, but for photography purposes a mini one was made.

The components are easy to put together. The pastry cream can be made the night before, the cake in the morning, and assembled a couple hours later after the cake cools.

Holidays, Whoo!

Wow. The year has certainly passed by quick. I've been so busy that I didn't realize it's nearly a new year and I have to pack! I'll be going on vacation, but I have scheduled a post to appear on Monday to keep you company!

Happy Holidays and Have a wonderful New Year! See you in 2012!