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. 

Simplicity [Oil and Vinegar Slaw]

Because of the holidays, I've been tweaking and looking forward to the weekends for baking fun and sharing my joy with friends and family. I finally figured out the path of this blog, which I didn't have when I first started. I'm going to go back to simplicity. Straight to the point without all the frills and mimicry I've been subjecting myself too. I don't need the DSLR that I thought I needed to be "popular."

I am a minimalist in life so why shouldn't I apply what I am to my online personality as well? The reason I loved to blog was to share what I learned from recipes and the happiness I felt from feeding others. For the last 2 and a half years, I spent more time taking photos trying to copy and match other popular food bloggers. My personality wasn't in it. I was simply replicating. Now I am ready to blog my way: the simple way without the bells and whistle. What better way to start than a simple oil and vinegar slaw.

Oil and Vinegar Slaw

Note: This is simple, but the flavor goes great in sandwiches. It cuts the grease in heavier meats. I made mine with a turkey patty seasoned with smokey BBQ spice rub and a bit of whole grain dijon mustard on toast.

Ingredients
1/2 head of a small cabbage, sliced thinly
4 TBSP white vinegar
1 TBSP canola oil
1/2 tsp black pepper
1/4 tsp sugar
1/8 tsp salt

Directions

1. Mix white vinegar, oil, black pepper, sugar, and salt.
2. Pour over sliced cabbage and mix.
3. Let it sit in the refrigerator for at least 12 hours. Mix every 3 or 4 hours to redistribute the sauce.
4. Enjoy! Feel free to add more pepper or salt to taste.

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.**