Failure [Red Bean Pops]

Failure. I am so afraid of it. If I am unsure about an outcome, I avoid it. I have a hard time coping with the thought of failure. Because I don't want to fail, I come up with an overwhelming amount of contingency plans for uncomfortable situations. I want to be so prepared that I won't be shocked if something goes wrong. Of course, with such a need for control, my stress levels are through the roof.

I have been working on relaxing and realizing that experiencing failure isn't a bad thing. I'm working on trying and seeing where something goes instead of predicting every single step. This self-improvement is incredibly stressful, but it's the only way to grow. Isn't it?

Time to stress eat with some red bean pops. This pops are hearty and full of beans. Feel free to add some whole milk to thin it out.

Red Bean Pops

105g (1/2 cup) dried red beans (adzuki)
28g palm sugar
150g condensed milk

1. Rinse the red beans. Bring to a boil. Pour the water and rinse the beans again. Cover the beans with 2 inches of water. Add palm sugar. Bring the beans to a boil. Once boiling, cover with a lid and lower the heat so it simmers. Simmer for 1 1/2 to 2 hours. Be sure to check the water level every 30 minutes. If most of the water evaporated, add more water so it covers the beans. The beans are finished when it is tender. A quick way to check is if a bean easily squishes between your fingers. 
2. When the beans are finished, remove from heat and smash with the back of a spoon until mostly smooth with some chunks scattered throughout. (If you prefer extremely smooth paste, blend with an immersion blender.)
3. Add condensed milk to the bean mixture. Add milk now if you want a less bean intense pop. 
4. Chill the mixture overnight in the refrigerator.
5. The next day, fill the molds with the mixture and freeze.  

Cutting Costs [Cold-Brewed Iced Coffee]

When I first started this blog, I was carefree and I wasn't very money conscious. Since I started working full-time and building my savings and retirement accounts, I feel very uncomfortable now being unemployed. I don't like seeing the numbers decrease in my bank account. In order to make money last, I have been tracking my expenses and finding ways to cut down cost.

My latest discovery is brewing my own coffee. I know. The majority of the world brews their own in the morning already. Back when I used to work, I wasn't a daily coffee drinker so I didn't see the purpose in brewing my own. It was more economical for me to buy that one cup of coffee that I needed once a month. Now that I'm returning to school, I need coffee to wake up and absorb information in class. I have been spending $1.75 two times a week, which totals to $3.50, which isn't much when you're working. However, when you're living off savings that is money that can be saved. I didn't want to waste money purchasing a coffee machine so I decided to cold-brew. For $1.30, I bought enough fresh coffee beans that made 6 servings. That's approximately 20 cents a cup! Now, that is the price that I can afford.

Cold-Brewed Iced Coffee
from New York Times

Servings 2

Ingredients
1/3 cup ground coffee (medium-coarse grind is best)
1 1/2 cups water
ice cubes
milk (optional)

1. In a jar, mix coffee and water. Cover and let it sit overnight or 12 hours.
2. Strain twice through a coffee filter.
3. In a tall glass filled with ice, mix equal parts coffee concentrate and water, or to taste. If desired, add milk.

Personal Preference: I don't add extra water, I add ice cubes and let it dilute the coffee. I also add plenty of milk. No sugar. 

What will the future bring? [Peanut Butter and Jelly Granola Bars]

When I was at my previous job, I was burnt out. I woke up dreading work and felt sick all the time. I never seem to get better. I finally decided to leave for my own mental and physical health. I was counting down the days and fantasizing about my new beginning.

That new beginning wasn't as glamorous as I thought. I was expecting to suddenly know what I wanted to do. I thought jobs would suddenly fall into my lap. I thought I would just know where to go next. None of my questions were answered and I felt stressed from the unknown.

I kept asking myself, "Where do I go next?" "What do I want to do?" Eventually, I had small meltdown and cried and cried. Surprisingly, the tears helped clear my mind. I decided to take a step back and take some courses at community college to explore. I found a part time job to cover my basic needs and pay for classes. Hopefully from this point on, I'll find some clarity.

Since I am in the low-income bracket, I have been more money conscious especially on the amount I spend on food. I was stoked when I discovered Leanne Brown's Eat Well on $4/day. Good and Cheap. She wrote a free cookbook with recipes for cheap, simple, seasonal, and tasty snacks and dishes. You can download the cookbook from her website above. The first recipe I tried was her Peanut Butter and Jelly Granola Bars. They are easy to make and portable. I have been bringing them with me to my morning classes. The peanut butter flavor is subtle and it is lightly sweetened from the jelly.

Peanut Butter and Jelly Granola Bars
from Leanne Brown

Makes 12 granola bars (162 calories per serving)

3 cups rolled oats
1/2 cup (128g) all natural peanut butter
1/2 cup (152g) jelly or jam
1/4 cup hot water
1/4 tsp salt

1. Preheat over to 350°F. Line a 9x9 baking dish with parchment paper. 
2. In a medium sized pot, add peanut better, 1/4 cup (76g) jelly, hot water, and salt. Stir over low heat until smooth and all the ingredients are incorporated.
3. Remove from heat and pour in 3 cups of rolled oats. Mix well. 
4. Spread evenly in the baking dish. Smear the top of the oats with the rest of the jelly.
5. Bake for 25 - 28 minutes. It is finished when the edges are brown and crispy.
6. Allow it to cool in the baking dish. When cooled, cut into 12 equal pieces and store in an air tight container.

Unemployed Blues [Ginger Drank]

Before I left my last job, my clients were extremely generous and thoughtful. One of them gifted me a bottle of Domaine de Canton, because she knew I loved ginger. She mentioned the best way to consume it is to make a simple cocktail by mixing Domaine De Canton with ginger beer. She was absolutely right. The flavor of the ginger comes through and it's spicy.

Ginger Drank

1 oz Domaine De Canton
1 can Q Ginger Beer (or any high quality ginger beer will do)
Half a lime
Ice cubes

Take a high ball glass and squeeze juice from half a lime. Fill entire glass with ice cubes. Pour 1 oz of Domaine De Canton. Top off with ginger beer. Give the cocktail a quick stir and garnish with a slice of lime.

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.

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

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.

Since you've been gone...[Mango Yogurt (Mango Lassi) Popsicles]

OH SNAP?! An update! What is my excuse? I have none. I simply stopped making this blog a priority. I also haven't been producing anything in the kitchen, which doesn't motivate me to update. However, this weekend is special...

My sister is on vacation and she has been begging me to update since my last post. She "claims" to be my biggest fan because she checks for updates daily. Excessive, no? I decided to finally update so when she returns home tomorrow, she'll have something to look forward too. I miss her dearly and I can't wait to catch up with her.

This is a simple summer frozen treat. My favorite kind of recipe. No effort, but results in big flavor. Let's get started...

Mango Yogurt (Mango Lassi) Popsicles
Makes 4 small popsicles

Note: This is a versatile recipe. I made 3 types of popsicles. (1) Only mango. (2) Mango with 1/4 cup plain yogurt for a mango lassi taste. (3) Alternating layers of mango with yogurt sweetened with honey. I didn't make mine very sweet since the mango was sweetened. I bought a can of sweetened Alphonso mango pulp from an Indian grocery store.

Ingredients
1 cup mango pulp, sweetened
2 tsp lemon juice
3 TBSP water
2 tsp rum or tequila (optional)

Directions

1. Mix mango pulp, lemon juice, water, and rum/tequila until smooth. (If you wish to make mango lassi popsicles, add in 1/4 cup plain yogurt. Add more sugar to taste if you have a sweet tooth.) 
2. Pour into molds and allow it to freeze overnight!

Black Sesame is Good for Your Hair. [Black Sesame Ladyfingers]

I went on a lovely hike with my family this past weekend. I couldn't resist taking this beautiful shot on our way back home.

Since my last post, I have been craving for black sesame ice cream and I was planning to make some this weekend. However, I woke up Saturday morning and decided it was too cold to make a trip to buy heavy whipping cream. I still wanted black sesame so I made black sesame ladyfingers.

Oh my gawd. I definitely stumbled onto something wonderful. Theses are intense tiny bite size snacks that taste great by themselves or dipped in a latte. These would also make a wonderful base for a black sesame tiramisu. New idea brewing? We'll see...

Black Sesame Ladyfingers

basic recipe adapted from Joy of Baking

Makes 16

Ingredients

1 egg, separated

9g sugar

14g black sesame seeds

dash of vanilla extract

pinch of cream of tartar

12g sugar

22g cake flour

Directions

1. Toast and grind black sesame seeds using a mortar/pestle until it is a fine powder and oil is being secreted. Set aside.
2. Preheat oven to 350°F. 
3. Beat yolk and 9g sugar until thick and pale. Add vanilla and black sesame until mixed.
4. Whip egg white until foamy, add cream of tartar. Continue whipping until soft peaks are formed and gradually add sugar. Continue whipping until thick and glossy (firm peaks).
5. Sift flour on top of yolk mix. Add 1/3 of egg whites. Gently fold until incorporated. Add another 1/3 and fold. Add last 1/3 and fold. 
6. Line baking sheet with parchment paper. Pipe ladyfingers into 3/4 inch by 3 inches sizes. Space them 1 inch apart. Sprinkle powdered sugar on top.
7. Bake for 10 minutes or until lightly brown around the edges and still spongy to the touch.
8. Let it cool for a couple of minutes on the cookie sheet then move the ladyfingers to cool on the cooling rack. 

Dessert for Two #5 - [Black Sesame Dessert/Paste (芝麻糊)]

I hate this time of the year. The cold temperatures, dry skin, chapped lips, and the need to wear many layers to stay warm. The funny part? It doesn't even snow here. Yes, San Franciscans are spoiled by the weather. We complain when it's the low 40s or when it's the high 70s. If the world suddenly ended, we would die first because of our inability to handle temperature changes.

Oh, and I'm sick again with a cough. The kids I work with need to stop being germ factories. Luckily when I get sick, I don't experience severe symptoms unlike my fiance. He managed to catch my bug and he had the chills, sweats, fever, swollen gums, and sore limbs. He was out for a good 30 hours before he woke up again. I made him chicken soup to compensate...

While I was shivering away at my desk working on lesson plans for the week, I had a sudden craving for a warm dessert, specifically black sesame paste. Ever since my mom purchased a package of black sesame powder, I've been itching to use it in a dessert.

Black Sesame Dessert/Paste (芝麻糊)
loosely adapted from taozheng

Serves 2

Note: Hsin Tung Yang is the brand of black sesame powder I use. You can also grind your own powder by lightly toasting black sesame over low heat until fragrant and then using a mortar/pestle to grind until it's a fine powder and the natural oil appears. I prefer my desserts less sweet, but feel free to increase the sugar up to 2 Tablespoons.

Ingredients
36g (6 TBSP) black sesame powder
10g (2 TBSP) glutinous rice flour
16g (1 heaping TBSP) white granulated sugar
220g (1 cup) water

Directions

1. If using prepackaged sesame powder, give it a quick run through the mortar and pestle until the natural oils are secreted. This will make the dessert more aromatic.
2. Mix all the ingredients in a small pot.
3. Turn the heat on medium low and stir constantly to prevent burning. When the mixture thickens and bubbles, it's finished. It will take approximately 5 minutes or less. If the sesame paste is too thick, add a couple tablespoons of water and continue to stir until the paste is hot again. 
4. Spoon into two bowls and serve.

It's Christmas Already? [Chocolate Peppermint Bark Cookies]

I hate and love the month of December. I hate the month of December, because it's the craziest time of the year for teachers. First of all, the month is only 3 weeks long, because we have winter break so I have to cram all the holiday surprises and crafts that I want to expose to the children. In addition to keeping up with the curriculum, I have to find time to go Christmas shopping and to use a weekend to make holiday cookies for the parents. Usually, that's enough craziness for me, but this year, my body decided to take a dive and get sick the week before the break. I was fighting a sore throat, a cough, and runny nose while trying to run class. Worst week ever.

However, I survived and I can finally enjoy the holiday spirit and desserts. My sweet tooth seriously gets out of hand this time of the year. I indulge in some chocolate, toffee, or some other form of sweets every single day.

In general,  I can't stand holiday sugar or butter cookies, but give me a chocolatey chewy cookie with the essence of peppermint and I'm there. This is my idea of a holiday cookie that warms the soul during the chilly winter months. These are so good that my sister devoured nearly a whole batch by herself and requested another batch to be made a couple weeks later.

Chocolate Peppermint Bark Cookies

Note: For a classic double chocolate cookie, replace peppermint extract with 1 tsp vanilla extract and peppermint bark with dark chocolate chunks.

Ingredients
1 oz unsweetened chocolate
2 oz (1/3 cup) semisweet chocolate chips
1.85 oz (1/4 cup) butter
0.05 oz (1/2 TBSP) instant espresso
4 oz (1/2 cup + 2 TBSP) white granulated sugar
1 egg
0.25 oz (1 1/2 TBSP) cocoa powder
2.0 oz (1/2 cup) flour
0.05 oz (1/4 tsp) baking soda
1/8 tsp salt
1 tsp peppermint extract
2.5 oz (1/2 cup) chopped peppermint bark

Directions

1. Preheat oven to 350°F.
2. Melt unsweetened chocolate, semisweet chocolate chips, and butter in 30 seconds intervals in the microwave. Remember to stir after every interval. Stop when smooth. Add espresso and set aside to cool down.
3. Beat sugar and egg until thick and pale yellow.
4. Stir in cooled chocolate mixture and peppermint extract.
5. In a separate bowl, whisk together cocoa powder, flour, baking soda, and salt. 
6. Mix the dry ingredients into the wet batter. Fold in peppermint bark.
7. Drop rounded teaspoonfuls onto a parchment paper lined baking sheet.
8. Bake for 10 to 12 minutes or until puffed and the top is cracked. 

I'm Back? [Honey Granola]

When I last posted, it was during a transition period at my job. The business was in a tough position and I was thrown in the mix to maintain order while my boss dealt with the paperwork to keep the business alive. Working through uncertainty isn't my strength and I was fairly stressed and tired. Eventually, everything settled down and I was promoted after 2 years of hard work.

It's been both an amazing, stressful, and tiresome journey, but I have finally discovered my footing. I feel more secure and I am falling into a pattern where I can complete my work duties while still creating time for hobbies. Since September, I have not baked or taken any gorgeous photos. I have just been grinding in and out of work trying to reach the high expectations I set for myself. I am learning to compromise what I want versus reality. A difficult pill to swallow for a perfectionist like me.

Now it's time to unwind with some homemade granola and yogurt. Yums.

Honey Granola
adapted from Baking Unplugged by Nicole Rees

Note: This isn't a very sweet granola, but feel free to increase the sugar up to 1/2 cup to suit your taste. I prefer my granola plain so I don't add any nuts or dried fruits, but you can always add up to 3 cups of nuts or dried fruits.

Ingredients
1/4 cup sugar
1 large egg white
3 TBSP oil
3 TBSP honey
2 TBSP water
1 tsp vanilla extract
1/2 tsp salt
4 heaping cups old fashioned oats
3 cups of dried fruits or toasted nuts/seeds (optional)

Directions

1. Preheat oven to 300°F.
2. In a large bowl, whisk together sugar, egg, oil, honey, water, vanilla, and salt until combined.
3. Stir in oats, coat evenly. 
4. Spread out mixture in an even layer on the pan. Bake for 30 minutes. Stir granola and push the browned bits toward center of pan.
5. Reduce heat to 250°F. Bake for 20 minutes. 
6. Stir and back for another 20 minutes.
7. Remove from heat. Stir and allow to cool completely.
8. Stir in any desired dried fruits or nuts.
9. Store at room temperature in an air tight container.

DAMN, Where have you been all my life? [Anzac Biscuits]

To preserve my sanity, I avoided foodgawker and reading my favorite blogs during my sugar challenge. It helped with my urge to bake sweets and once my month ended, I jumped right in and started browsing then this recipe caught my eye. I couldn't do anything, but rush out the door to buy coconut (by the way, it was a 12 block run -- round trip).

Oh my, did it feel GREAT to make a mess in the kitchen. I can't wait to do it again. These cookies are crispy on the edges, chewy, and caramel-ly on the inside. I'm normally not a fan of coconut, but the taste is faint and it adds to the chewy texture.

Anzac Biscuits
adapted from Martha Stewart/UseRealButter

Makes 16 cookies

Ingredients
140g flour
90g oats
165g sugar
45g shredded coconut (unsweetened)
pinch of salt
6 TBSP unsalted butter
10g honey
10g maple syrup
1/2 heaping tsp baking soda
3 TBSP boiling water

Directions

1. Preheat oven to 350°F.
2. Combine flour, oats, sugar, coconut, and salt.
3. In a pot over low heat, melt butter, honey, and maple syrup.
4. In a small bowl, mix baking soda and boiling water. Add to butter and combine.
5. Add butter to dry ingredients. Mix until incorporated and moist.
6. Use a tablespoon to scoop dough. Shape into a ball and flatten with palm of hands.
7. Bake for 15 minutes or until golden brown.
8. Let it cool for 3 minutes on baking sheet before moving to cooling rack.

Dessert for Two #4 - [Caramel Chocolate Pudding]

How did the sugar challenge go?  I lasted until May 15th before I consumed sugar. The thing was that I didn't even want it. I ate it, because I paid for it (it came with my  meal) and the frugal side of me didn't want to waste it. I also cheated several times after that. After my challenge, I felt less inclined to binge on sugar. When I did have a cocktail to celebrate, I found it too sweet and didn't even want to finish it. Also, when I do have cravings, I will take a bit or two and I am satisfied.

During my challenge, I cooked plenty of savory dishes, but I never photographed any of it, because I found a new love that consumed my time. Photography wasn't a priority anymore, but I will definitely get back into the groove of things. The new love? Diablo 3. Well, time to get back to my lover...Oh & Enjoy the recipe!

Caramel Chocolate Pudding
adapted from BraveTart

Note: I originally made her chocolate pudding to bring back childhood memories. It did and I was smiling like the Chersire cat when I was devouring the pudding. The only issue was that I found it a tad too sweet. (I suppose that's a sign that my palate matured?) I decided that there was a way to fancy up the pudding and I present to you Caramel Chocolate Pudding. It's doesn't taste sickeningly sweet, because of the unsweetened cocoa and the bitterness from caramel. Also 4g of powdered gelatin works as well. You'll have a thicker pudding. This recipe works with skim milk, but it certainly tastes better with 2% or whole milk.

Servings: 2

Ingredients
3g powdered gelatin (knox)
35g 2% or whole milk
45g sugar
13g cocoa powder
large pinch of salt
170g 2% or whole milk
1 TBSP butter
1 tsp vanilla extract

Directions

1. In a medium bowl, sprinkle gelatin over 35g milk. Make sure the bowl is heat proof.
2. Heat a pot with cocoa, salt, and milk over medium heat. Whisk constantly until milk bubbles around the edges and there are no more lumps of cocoa. Turn off heat and set aside with the lid on.
3. In a skillet, sprinkle sugar evenly on the surface over medium heat. When the sugar liquefies, keep a close on the color. Swirl the pan if the sugar isn't melting evenly. When the color reaches a dark amber, turn off heat and add butter. Stir with a whisk and watch for splattering butter.
4. When the caramel and butter is mixed together, drizzle in warmed cocoa/milk mixture while whisking. Turn heat to medium low. Constantly whisk until the milk bubbles form around the edges.
5. Pour over the bloomed gelatin and whisk to combine. **When pouring the mixture, there may be a film of cocoa milk mixture that sticks to the skillet. Don't scrape into the gelatin or else lumps will develop in the final product.**
6. Stir in vanilla.
7. Place in the refrigerator for 15 minutes. Remove and stir. Then cover the surface with plastic wrap. Allow it to set for at least 4 hours.
8. Prior to serving, whip with mixer (or by hand if you're strong!) until silky smooth. It'll take 2 minutes with a mixer and longer by hand. **You'll have to whip leftovers again, because it will solidify.**

I am Skinny Fat [Rhubarb Raspberry Popsicle]

Beautiful Rhubarb

I told several friends about the Sugar Challenge before I started. Nearly all of them crackled with glee and announced that they will tempt me with sweet treats. Great friends, right? I did entice one friend to join me on my quest. However, in exchange she wanted to implement an exercise routine: badminton 1-2x a week and workout videos 1-2x a week for a total of 3 exercise days. On day 1, we played badminton. It was a crash course that revealed how out of shape I am. We played for 1 1/2 hours and I haven't had this much fun running about and smashing birdies. I paid the price today...aching buttocks, quads, upper-mid back, shoulder, and arms. Talk about motivation to get in shape again.

Sugar craving wise. I am doing awesome. No cravings yet, which is why I wanted to get this posted so I am not torturing myself later in the month.

Eaaat me!

You want me yet?

Rhubarb Raspberry Popsicles

Note: The combination of fresh seasonal rhubarb and raspberries bring out the essence of rhubarb. The amount of sugar in the recipe keeps the pops tart and fresh. However, if you prefer a sweeter rhubarb taste, increase the sugar to 1 heaping cup (200g) of sugar. Also, the raspberries can be omitted for a rhubarb only pop.

Servings: 8 - 10  pops

Ingredients
3/4 LB (330g) rhubarb
2/3 cup (130g) sugar
2/3 cup water
pinch of salt
1/2 lemon, juiced
1/2 cup (60g)  frozen raspberries, plus more for garnish

Directions

1. Trim rhubarb and cut into 1/2 inch pieces.
2. Bring sugar and water to a boil.
3. Add rhubarb and salt. Simmer until tender, approximately 4 to 5 minutes.
4. Allow to cool to room temperature.
5. Pour into a blender and add lemon juice. Blend until smooth.
6. Reserve 1/2 cup of blended rhubarb and add frozen raspberries. Blend until smooth.
7. In each popsicle mold, add enough raspberries so that 1/3 of the popsicle is filled. Add rhubarb mixture until nearly full and add a layer of the blended rhubarb and raspberries mixture.
8. Freeze for 6 hours before consuming.

My Sugar Journey is Ending Soon [Addicting Spicy Warm Egg & Nut Salad]

Recently, I've been consuming ice cream, cakes, cookies, and sweets throughout my week. My lowest point was eating a Nestle Drumstick for breakfast, which I didn't even enjoy. I only ate it, because it was in my refrigerator. It's time for a sugar intervention. Starting on May 1, I will be committing myself to a No Sugar Challenge for the month. I will be posting rules in another post closer to my start date.

I'm not sure how I will handle a month without sweets since my blog is 95% dessert based. It will be a challenge, but it will force me to practice photographing savory foods, which means more savory recipes for you! I can honestly say that JSB will be happy with that change, because she is always complaining that I make too many sweets. In honor of her, I finally wrote down the recipe for her favorite Warm Egg & Nut Salad.

Addicting Spicy Warm Egg & Nut Salad

Note: I love multipurpose recipes. As a salad, it's a great snack in the afternoon or an appetizer in a multiple course meal. When the egg is omitted, it turns into a lovely bowl of spicy nuts to munch on during the day. In the past, I have used mixed nuts (from Trader Joe's) and almonds. Any type of nuts work. I prefer my nuts chopped into smaller pieces, but feel free to keep them whole.

Serves 1

Ingredients
1/3 cup nuts
1 egg
1/8 tsp sea salt
pinch of sugar
1/4 tsp garlic powder
1/8 tsp cayenne
1/8 mustard powder
1/4 heaping tsp cheese powder
1/4 of a green onion, thinly sliced

Directions

1. With an egg in a pot, fill it with water until the egg is submerged. Cover. Put over high heat until the water boils. Turn off the heat, leave the cover on, and set the timer for 15 minutes.
2. Meanwhile, in a small bowl, add sea salt, sugar, garlic powder, cayenne, mustard powder, and cheese powder. Stir.
3. In a skillet set over medium heat, add the nuts. Shake occasionally. When the nuts are hot to the touch and toasted, spray with olive or canola oil with an oil sprayer. Sprinkle seasoning onto the nuts and shake the skillet  until nuts are evenly coated. Turn off the heat when the nuts are dry to the touch.
4. The egg should nearly be done. When the timer goes off, pour out the hot water and run cool water over it. Take the shell off the egg and cut into 6 - 8 chunks.
5. In a bowl, toss the nuts and egg together until mixed. Taste and add more salt as needed. Enjoy while warm.

For my Sis. [Fresh & Simple Guacamole]

The Ingredients + Cilantro

I was on the a roll in the kitchen today and boy does it feel good to be back! I made guacamole and had time to photograph it. Woah, right? I also made layered jello and lunch for tomorrow. Now that the fun part is over, it's time to get back to writing papers.

Fresh & Simple Guacamole

Servings: 1 to 2 people

Ingredients
1 ripe avocado, diced
1/2 of a small tomato (approx. 2.5 inches), diced
1/4 of a small red onion, diced
a small handful of cilantro, chopped
1/2 lime, juiced
3 - 7 slices of jalapeno, depends on spice preference
salt to taste

Directions

1. Put the diced avocado in a medium sized bowl and use a fork to gently mash until only some small chunks remain.
2. Add the diced tomatoes, onion, cilantro, lime, jalapeno, and salt. Mix and taste. Add more salt as necessary. Put it in the fridge for at least 30 minutes so the flavors develop. 

I'm Back! [Caramel Cranberry Chocolate Chip Oatmeal Cookie]

What's my excuse for being gone this long? I have plenty. First, my computer took a dive for a week. Second, homework was piled up. Third, taxes. Fourth, birthday celebrations: hello 26 year old me and to one of my best buddies. Fifth, I'm engaged.

The truth is that I missed blogging and writing out what's been going on in my life. I attempted to write several times these past weeks, but the words wouldn't come. The cause of it is probably all the papers I had to write. I haven't been baking up a storm either. I've been doing repeats such as granola and Peanut Butter Bars.

Last week, JSB and I went on a bulk food binge. For $37, we bought 1 LB of Saigon Cinnamon, cheese powder, citric acid, sea salt kosher flakes, poppy seeds, and mustard powder AND 4 oz of white tea leaves. With an abundant of spices sitting in my cupboard, I've been experimenting with savory dishes in the kitchen. One of my winning dishes happened to be a warm egg & mixed nut salad that JSB and parents adored. She's been asking for the recipe...perhaps this week I'll have time to recreate it and post the recipe for her. LOVE YOU my YOUNGEST MOST ADORABLE sister. <3

In the mean time, enjoy these Caramel Cranberry Chocolate Chip Oatmeal cookies. These cookies are special for the reason that fresh cranberries are used. The chewy caramel bites mixed with the crispy oatmeal and tart cranberry slices are a welcoming combination.

Caramel Cranberry Chocolate Chip Oatmeal Cookie

Note: This is my first time using fresh cranberries in cookies and I was impressed by the results. I was expecting mushy juicy bits, but it turned out to be moist with a bit of chew. Because it is a good deal juicer than dried cranberries, there is a longer bake time.

Ingredients
1/2 cup butter, softened
1/2 cup dark brown sugar
1/4 cup white sugar
1 egg
2 tsp vanilla extract
1/2 cup all purpose flour
2 TBSP whole wheat flour (or substitute all purpose)
1/4 tsp baking soda
1/4 tsp salt
1 1/2 cups old fashioned oats
1 cup fresh cranberries, sliced
1/3 cup semi-sweet chocolate chips
1/4 cup granulated sugar (for making caramel praline)

Making Praline

In a skillet, sprinkle 1/4 cup 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. When it's the color of medium-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.

Directions

1. Make caramel praline (above for directions).
2. Preheat oven to 350°F.
3. Cream butter, brown sugar, and granulated sugar until smooth.
4. Add egg and vanilla extract until blended.
5. In a separate bowl, combine flour, baking soda, and salt. Stir into creamed mixture until just blended.
6. Break cooled caramel into tiny pieces, approximately 1/2 inch pieces or smaller.
7. Fold oats, cranberries, chocolate chips, and caramel into dough.
8. Drop teaspoon sized dough onto parchment paper lined cookie sheet.
9. Bake for 17 to 20 minutes or until browned around the edges and the surface of cookie is dry to the touch.
10. Let the cookies cool down to room temperature before removing it from the parchment paper. The cookies will fall apart if they are moved while still warm. The cookies are the best enjoyed the day it is baked while the caramel is chewy and the oatmeal is crispy. Because fresh cranberries are quite moist, the cookies will lose the chewy crispy texture and turn into soft cookies that fall apart the next day.