NYC recap [Hawthorn Tea Recipe]

Warning: This is a photo intense post. If you just want the recipe, scroll all the way to the end.

When I visited New York last month, I was on a foodie adventure. Forget about the sights, it was all about the food. Why visit landmarks when there is a chance that a food establishment might close before you're able to visit again? I did visit a couple of landmarks... Rockefeller Center, High line, Charging Bull...that's about it...However, my friends and I did enjoy second and third lunches and dinners. Oh, shopping was a part of our day as well.

View from On Top of the Rock

Rockefeller Center

Shaved Iced Shop: So light and fluffy with awesome toppings. Perfect on a  hot day at Hester Street Fair.

This is indeed crack. I ate it for breakfast and  I was in heaven. (Yes, it is super sweet, but the crust, filling, and texture went so well together that the sugar rush wasn't even an issue)

Chinatown Ice Cream Factory. 

il laboratorio del gelato: mango

This was my 2nd dinner. I tried the wasabi tonkotsu ramen and the broth had a hint of wasabi...oooh sent me over the edge. The ramen could use some work...it wasn't that chewy and the order wasn't piping hot.

Over-rated. Expensive and the pizza lacked the "wow" factor.

Nuts @ Times Square (get the pun?). Those nuts4nuts carts are crazy addictive. I LOVED the cashews. I bought some to nom at the airport.

Onya: I know you can't see the udon, but the fresh udon was chewy and full of flavor. SOOOOO goood. You see all the tempera crisps? yah, self-serve so I piled it on. 

Prosperity Dumplings: it doesn't look like much, but 5 potstickers for $1 tastes amazing. You can't complain about them when it's that cheap, yo. 

Mmmm....fresh takoyaki balls

High Line was gorgeous, but People's Pop made the visit even better.  I had the golden plum pop and it was full of plum-y goodness with hints of ginger and plum flesh. I NEED to go back to NY for some more of this!!

My friend ordered the grape shaved ice. (that's his hand over there). It was pretty interesting watching the guy scrape the ice from that ice block. 

One of the most memorable moments was eating at Xi'an noodles...the noodles were wonderful and everything the reviews says it is...but what stood out for me was their hawthorn tea. It tasted like hawflakes in liquid form. WTF. Mind blowing. (It's the equivelent of Startucks's apple cider...apple pie in liquid form. Say what?) I fell in love. I had NO idea that hawthorn came dried and one could make a tea out of it, it became my mission to brew tea when I returned home.

HELLO noodles.

Typical asian plating, but the chewy noodles with the spicy cumin lamb sauce was a great combo. My tea on the upper left helped kill the tingling sensation from the spicy sauce. 

When I arrived back home, the first thing I did was drop by Chinatown to purchase dried hawthorn to brew tea.

The brand I use.

Dried Hawthorn for Tea.

Dried Longan

The Tea. P.S. Please excuse my dirty window in the back ground

Hawthorn Tea (sweetened with longan)

Note: This version is much tarter and less sweet than the store version, but I prefer it that way. If you prefer it sweeter, add some rock sugar. The great thing about making Chinese teas is that you can eyeball everything, but I did weigh out ingredients for those that work better with exact numbers (and I just wanted an excuse to use my scale).

Serves 1

Ingredients
2 1/2 cups water
25g or 1/2 cup or 2 small handfuls of dried hawthorn
30g or 1/4 cup or 1 handful of dried longan

Directions

1. Boil water in a pot.
2. While water is boiling, rinse  hawthorn and longan a few times and let it soak in water for 10 minutes. Rinse again.
3. When the water is boiling, add the drained ingredients into the pot. Turn down the heat and allow it simmer for 30 minutes.
4. When finished, it should be lightly sweetened by the longan. If you prefer it sweeter, add rock sugar. You can drink the beverage hot or cold.

If you can't eat it, practice your photography skills. [Pumpkin Bar Fail]

I've been gorging on junk food since my trip to NYC. In an attempt to eat "healthier," I thought that I would create a hearty pumpkin bar for breakfast. The results: bland, creamy, and dense bar with an odd texture. Epic fail. Since I couldn't let the food go to waste, I took some photos so the "bar" served some purpose during it's lifetime.

I find the stringy fibers of the pumpkin gorgeous.

Oooh, dead looking bars.

On the outside, you're hot....on the inside, you're ugly. Why? =(

3 Types of Cookies From ONE Batch of Cookie Dough. Whooo! [Chocolate Snaps]

Chocolate Snaps

I went down to Anaheim this past weekend for Blizzcon 2011 and I nerded it out! LOVED D3 and I cannot wait for it to come out. It's going to be AMAZING!! Hello to all the future monks and demonhunters!

After my last post on Oct. 15, I realized that I was finally out of photos to upload. Wow. I didn't anticipate that happening. Since I've been busy with interviews and vacations this past month, I have been missing my kitchen time. Maybe that's why I lost 2 pounds this month? Today, I decided that I would finally bake chocolate snaps! On my way to the store to purchase butter, my brain started firing off different combinations that I could make with the dough. I ended up with chocolate, strawberry, and peppermint.

The recipe worked great for me! The cookies came out light and crispy. The plain chocolate was good, but the peppermint was a winner for me. It only beat strawberry because...well, peppermint > strawberry.

FYI: The photos are different from my usual style, because I wanted to experiment. Let me know what you think. =)

Strawberry Chocolate

Peppermint Snaps

Chocolate Snap Cookies
adapted from In Jennie's Kitchen

Makes 66 cookies

Note: I understand that my measurements are a mix of grams and cup/spoons, which is confusing. I should explain that those are the measurements I used. As we all know, weight and cup/spoons can vastly differ even if the recipe claims the amount is similar. For example, the original recipe called for 1g or 1/8 tsp of salt, but when I weighed the amount of salt, it was insane so I decided to use 1/8 tsp instead. I also decreased the amount of sugar used in the original, because I don't like my cookies too sweet and the amount of brown sugar was too much for me. So I opted for 4 TBSP brown sugar instead of the original 62g, which fits MY tastebuds. The adjustments works for my palette and I'm sure the original is great as well. Please visit In Jennie's Kitchen for the original recipe.

Ingredients
129g all-purpose flour
6g cocoa powder
3g baking soda
1/8 tsp salt
86g bittersweet chocolate chips
1/2 cup (4 oz) butter, softened
50g sugar
4 TBSP brown sugar
1 large egg
1 tsp pure vanilla extract

Directions

1. Preheat oven to 350°F.
2. In a small bowl, whisk flour, cocoa powder, baking soda, and salt together.
3. Melt chocolate chips in 30 to 40 second intervals in the microwave. Set aside to cool slightly.
4. In another bowl, cream butter and sugar. Add egg and vanilla extract. Beat for 1 minute until light and fluffy. Pour melted chocolate and beat for 1 minute, until well-mixed.
5. Add flour mixture. Mix until flour is just incorporated. Beat on high for 30 seconds. The dough resembles thick cake batter.
6. Spoon coined sized cookies onto cookie sheet, spaced 1 inch apart. I used a small spoon that scooped between 1/4 to 1/2 tsp of dough.
7. Bake for 11 to 14 minutes.

Other flavor combinations
Strawberry Chocolate
1/2 cup of dough
4 TBSP freeze dried strawberries, crushed

Mix dough and crushed strawberries together in a separate bowl. Spoon onto cookies sheet and top each cookie with a bit of strawberry crumbs.

Peppermint Chocolate
1/2 cup of dough
1/4 tsp peppermint extract

Mix together and spoon onto cookie sheet.

I can't wait for the holidays. [Molasses Oatmeal Raisin Cookies]

My first memory of oatmeal cookies were the ones my mom made. She didn't use real butter, halved the sugar, and added extra oatmeal. The results were super crispy granola like cookies. I didn't enjoy them at all.

Then I had my first taste of store brought oatmeal raisin cookies and I nearly fainted. You mean oatmeal cookies weren't always crispy? They weren't always hard and lacked sweetness and butter? You mean oatmeal can ACTUALLY taste delicious? Talk about a reality check.

It turns out that my favorite ones are chewy oatmeal cookies filled with raisins and cinnamon. If I crave for sweetness, I definitely would bake my white chocolate cranberry oatmeal cookies. That's an orgasm right there. I went to the bookstore recently and found a molasses oatmeal raisin cookies recipe. I love the aroma and flavor profile of molasses so I knew I had to try the recipe.

This recipe is a winner if you enjoy the taste of molasses, spices, and chewy cookies. If Thanksgiving and Christmas had a cookie as a mascot, this would be it. From the first taste, it brings back the memories of the holidays.

Molasses Oatmeal Raisin Cookies
adapted from a cookie book from Border's (shame on me for not writing down author/title)

Note: There is a hint of salt in the cookies. If you don't enjoy that, lower the salt to 1/2 tsp.

Ingredients
1/4 cup butter
1 1/4 cups sugar
2 eggs
6 TBSP molasses
1 3/4 cups all purpose flour
1 tsp baking soda
1 tsp salt
2 1/2 tsp cinnamon
2 1/2 cups oats
1/2 cup walnuts/pecans, chopped
1 cup raisins

Directions

1. Preheat oven to 400°F.
2. Cream butter and sugar.
3. Add molasses and eggs. Mix thoroughly.
4. Sift flour, baking soda, salt, and cinnamon.
5. Add to creamed mixture.
6. Stir in oats, nuts, and raisins.
7. Drop teaspoonfuls of cookies on a baking sheet, spaced 2 inches apart.
8. Bake for 10 minutes.

I'll be back. *raWr*

Oh my lovely blog, I have not forgotten about you! Life has simply occupied my time. I have recipes waiting to be published...Please be patient!

Keep it Simple. [Cinnamon Raisin Pretzel Sticks]

Raisins are delicious healthy morsels that I can't get enough in my baked goods. I love the sweetness and chewiness they provide. I already have a default raisin bread recipe that my family enjoys. I don't care much for it, because it contains whole wheat. Bleech. Today I decided to make something for myself instead of catering to my family's taste buds.

Wow. This creation was right up my alley. Chewy pretzels with yummy raisins and a hint of cinnamon sugar. What more can I ask for? Actually, there is one thing. This creation certainly isn't as moist as the original recipe. I suspect it's because the raisins weren't rehydrated so it absorbed all the moisture from the dough. In the recipe below, I suggest that the raisins be given time to rehydrate.

Cinnamon Raisin Pretzel Sticks
adapted from SugarLaw

Note: These pretzels are chewy with a hint of cinnamon. It's not overwhelmingly sweet so if you have a sweet tooth, double the amount of sugar/cinnamon mixture for sprinkling. 

Ingredients
1 tsp active dry yeast
pinch of sugar
1/3 cup warm water

1 1/4 cups all-purpose flour
1 tsp cinnamon
2 TBSP white sugar
1/2 tsp salt
1 TBSP canola oil
1/2 tsp vanilla extract
1/4 cup of raisins, sprinkled with water and allow it to sit for 30 minutes

1/4 tsp cinnamon
1 tsp sugar

3 TBSP baking soda
3 cups hot water

Directions:

1. Dissolve yeast in water and pinch of sugar for 10 minutes.
2. Mix flour with cinnamon until evenly distributed. Add sugar, salt, canola oil, vanilla extract, and yeast. Knead until combined, a few minutes. 
3. Make a ball and flatten it into a pancake. Sprinkle half of the raisins on there and fold the dough several times to incorporate the raisins into the dough. Repeat this step one more time with the rest of the raisins. 
4. Let the dough rise in a greased bowl until doubled in size, approximately 1 hour.
5. Preheat oven to 425°F.
6. When dough has risen, pinch into 6 portions and roll into a long strand.
7. Dissolve baking soda in boiling water. Stir baking soda until dissolved. Dip Pretzel in mixture for 15 seconds. Sprinkle with cinnamon sugar (mix 1/4 tsp cinnamon and 1 tsp sugar).
8. Bake for 8 minutes or until browned.

Do you have another voice in your head? [Candied Walnuts Recipe]

Toasting walnuts.

Regardless of where I am or what I'm doing, my mom's voice is in my head telling me what to do and giving her critiques of me. She's harsh. Often times, I hear "You're not good enough" or "What's the point of that? It's useless." The voice in my head is never positive. Without realizing it, I have carried this voice with me throughout my years and I don't think it's done me any good. Yes, it's kept me out of trouble, but my confidence and self-esteem is shot. Trying activities or engaging in situations outside of my comfort zone is terrifying and my first thought is always that I'll fail. To get past that point and start chasing my dreams is difficult. I can often feel her unhappy gaze on the back of my head. I am accustomed to following my mom's shadow and I often struggle to come up with what I want and not what she thinks I should do.

I love watching sugar suddenly turn into liquid form.

My current job situation brings me joy, but she doesn't approve of it. I'm still trying to figure out how to find a happy medium for myself and for my mother. Despite the negativity, I still love her and I show it to her by making food whether is baking or cooking her a meal.

Recently, we had leftover salad ingredients so I decided to create a gourmet salad with garlic bread. I know my mom loves walnuts so I can candied it. She fell in love with the candied walnuts and said it was her favorite part of the meal.

Mom's salad: egg, onions, cranberries, candied walnuts, & mixed greens with sourdough garlic bread.

Candied walnuts.

Candied Walnuts

Note: I don't like my walnuts too sweet, but feel free to the increase the sugar up to 40g (3 1/2 TBSP).

Ingredients
50g (1/2 cup) raw walnuts
30g (2 1/2 TBSP) sugar
pinch of salt

Directions

1. Line baking sheet with parchment paper.
2. Toast walnuts in a skillet over medium heat for 3 to 5 minutes. Toss occasionally to prevent burning. Toast until hot to the touch and crispy.
3. When the walnuts are done, put it in a bowl.
4. In the same skillet, add the sugar and salt. Keep the heat on medium until the sugar starts melting and turning into a light tan. (A Tip: Swirl the pan so the sugar melts evenly and turns color uniformly) Lower the heat to low. When it turns into a darker shade, add the walnuts.
5. Mix well and let it take on a dark amber before pouring the walnuts onto a parchment paper.
6. Allow the walnuts to cool then break into pieces.
7. Best if used within the same day.