Mocha Cupcake

This is definitely the best cupcake recipe I have tried and that's why I HAVE to share it to everyone. The cupcake itself is so soft and moist, and the frosting is light and delicious! I have made this a couple times already since I first made it because it's just TOO good.

Ingredients

Cupcakes:
1/2 Cup Espresso
1/2 Cup Whole Milk
1 Tsp Vanilla Extract
1 1/3 Cup All-purpose Flour
1/3 Cup Unsweetened Cocoa Powder
1 Tsp Baking Powder
1/2 Tsp Baking Soda
1/4 Tsp Salt
1/2 Cup Unsalted Butter, Room Temperature
/4 Cup Granulated Sugar
/4 Cup Brown Sugar
1 Egg, Room Temperature

Frosting
/2 Cup Unsalted Butter, Room Temperature
/4 Cup Heavy Whipping Cream
/2 Cup Powdered Sugar
1/2 Tsp Vanilla Extract
1 1/2 Tbsp Espresso Powder

1. Preheat Oven to 350F.
2. Make 1/2 Cup Espresso, mix it with Vanilla Extract and Milk, set aside.
3. In a medium bowl, mix the flour, baking powder, baking soda, cocoa powder and salt together.
4. In a large mixing bowl, cream the butter and sugar until light and fluffy.
5. Add the egg the butter mixture, mix until combined.
6. Then, add the flour mixture in 3 additions, alternate with the coffee/milk mixture.
7. Fill each muffin cup to about 2/3 full. Bake for 15-18 minutes.
8. In a small bowl, dissolve the espresso powder in vanilla extract, set aside.
9. In another bowl, whip the heavy cream with the sugar until firm peak is formed.
10. In another bowl, whip the butter on high speed for 5 minutes.
11. Fold in whipped cream and espresso/vanilla extract mixture into the butter.
12. Put the frosting in the fridge until the cupcakes are cooled down.
13. Put the frosting on the cupcakes. Enjoy!!!

Tiramisu

It is really hard to find good tiramisu, so I decided to make my own. The problems I have with restaurant/store-bought tiramisu are 1. coffee taste is not strong enough and 2. I can't taste the alcohol (don't mean to sound like an alcoholic). So my recipe do have a stronger taste of coffee and alcohol, if you don't like that, adjust accordingly. Also, I love cheesecake crust, and tiramisu do not often have that. But It is a cheesecake (a mild one, but still!), so I included the crust for my tiramisu, and you can skip it if you don't like that. The tiramisu tastes best within a day or 2. Unfortunately, I usually can't finish before the "deadline" and it still tastes okay, just a teeny bit soupy because things start to break down a little. 

Ingredients
1 Pack Honey Graham Cracker (10 full sheets)
5 Tbsp Butter, Melted
5 Egg Yolks
1/4 Cup Sugar
1/2 Cup Dark Rum, Divided
1/4 Cup Kahlua
1 Cup Heavy Whipping Cream
1 Lb Mascarpone Cheese, Softened
1 Cup Espresso/Strong Coffee
1 Tbsp Vanilla Extract
1 Pack Ladyfingers
Cocoa Powder for Dusting

1. Crush the graham cracker using a food processor or crush them in a ziplock bag. 
2. Mix the melted butter with the crust. (I don't like to add sugar like other recipes would have recommend because this is totally sweet enough)
3. Pack the crust down really tight on the container you are using for the tiramisu.
4. Bake at 300F for 15 minutes, set aside to cool.
5. Brew 1 Cup of espresso/strong coffee, set aside and cool.
6. In a small pot, bring some water to a boil, then reduce to a simmer. Find a mixing bowl that will fit over the top of the pot without sinking.
7. Put 5 egg yolks into the mixing bowl, add 1/4 Cup Sugar and whisk until the mixture start to turn pale. 
8. Then put the mixing bowl on the pot with simmering water, and add the rum, whisk to combine.
9. Use spatula to scrape the bowl to avoid overcooking. Cook the mixture until thick. (This is called the zabaglione)
10. Refrigerate until cool.
11. Place Mascarpone cheese in a mixing bowl, stir until smooth. 
12. In another mixing bowl, whip the cream until not too stiff. 
13. Then, fold the Mascarpone cheese, cream and egg yolk mixture together but gently.
14. Refrigerate for 2 hours.
15. Add 1/4 Cup of Kahlua and the vanilla extract to the coffee and mix well.
16. Arrange the lady fingers on top of the crust.
17. Spoon coffee mixture over each ladyfinger. 
18. Pour half of the cream/cheese/zabaglione mixture over the ladyfingers just enough to cover them. 
19. Scatter some cocoa powder on top.
20. Arrange another layer of ladyfingers on top.
21. Spoon coffee mixture to each ladyfinger and pour the other half of the cream/cheese/zabaglione mixture on top.
22. Dust the top with cocoa powder.
23. Cover and refrigerate for a couple hours before serving. 
24. Enjoy!

Chocolate Hazelnut Biscotti

Finally have some time to make myself a little treat! I have always been very fond of Italian food, dessert included, and I love hazelnuts (so much that you cannot imagine), so why not some hazelnut biscotti?

Ingredients
2 Tbsp Unsalted Butter, Room Temperature
1 Cup Sugar
2 Large Eggs
1 Tsp Vanilla Extract
1 1/4 Cup All-purpose Flour
1/2 Cup Cocoa Powder
1 Tsp Baking Soda
1 3/4 Cup Hazelnuts, Whole and toasted
1/2 Cup Semisweet Chocolate Chip
1 Egg for Egg Wash

1. Make sure the rack is in the middle of the oven and preheat the oven to 350 F.
2. Using the electric mixer, cream the butter with the sugar for a couple minutes until it gets to a sandy mixture.
3. Add the eggs and vanilla extract, mix until fluffy and light in color.
4. In a separate bowl, mix the flour, cocoa powder, baking soda together.
5. Add the dry mixture to the egg mixture in two additions, mix until combined. Do not over-beat the mixture.
6. Fold in the chocolate chips and hazelnuts.
7. Chill the mixture for 15-30 minutes.
8. Divide the dough in halves. Roll each half on a lightly floured surface into a log.
9. Brush each log with egg wash, coat on the top and the sides evenly. The logs will expand, so make sure you leave enough room between two logs.
10. Bake for 30 minutes.
11. Cool for 20 minutes and turn the oven down to 300F.
12. Slice the logs and arrange the slices in a row like the picture on the right. 
13. Bake again for 10 minutes. Flip and bake the other side for another 10 minutes.
14. Cool and enjoy!!! 

This snack/dessert is very light on butter, and not bad with sugar either. Don't need to run as much after I have these little goodies! 

Pineapple Upside Down Cake

I want something sweet, and I found a can of pineapple at home, then I think..... maybe I should make something with the pineapple! So, I made pineapple upside down cake, a very classic dessert! I looked over a couple recipes and tested them, and I like the sweetness and texture of this combination, hope you guys like it too!

Ingredients

3 Cups Cake Flour
2 Sticks of Butter, Room Temperature
1 3/4 Cups Sugar
5 Large Eggs
1 Tsp Vanilla Extract
2 Tsp Baking Powder
1/4 Tsp Salt
1 1/4 Cup Buttermilk
1 Cup Brown Sugar
1/4 Cup Melted Butter
1 Pineapple, sliced (I use can pineapple this time because it was there, but it tastes SOOOOO different that I regretted doing that)
Cherries, Optional

1. Preheat the oven to 350F.
2. Cream the butter, then gradually add the sugar, beat until fluffy.
3. Then, add the eggs, one at a time, mix well after each addition.
4. Add the vanilla extract and mix well. 
5. In another bowl, mix the flour, salt and baking powder.
6. Add the flour mixture to the egg mixture, alternate with the buttermilk. 
7. Mix slowly and well.
8. Melt the butter on the pan that you are baking your cake with. 
9. Let the melted butter cool down, then add the brown sugar, mix well then evenly cover the bottom of the pan.
10. Arrange the pineapples and cherries over the brown sugar.
11. Pour the cake batter on top.
12. Bake for 45 minutes or until the toothpick come out clean. 
13. Let it cool a little before flipping it onto a plate.
14. It is a pretty big cake, so share with friends! ^^

Pound Cake

First recipe post in 2016! Let's start off with a delicious pound cake! The secret of this pound cake is the cardamom, just a little bit, but it made all the difference! 

Ingredients

Pound Cake
1.5 Cups Unsalted Butter, Room Temperature
3 Cups All-purpose Flour
1 Tsp Salt
1/2 Tsp Cream of Tartar
1/4 Tsp Ground Cardamom
1 Cup Sugar
6 Eggs
1/2 Cup Heavy Cream
1 Tsp Vanilla Extract

1. Preheat the oven to 325 F.
2. Whisk salt, cream of tartar, flour, cardamom in a medium bowl
3. Cream the butter until light and fluffy.
4. Add in sugar, beat until light and creamy.
5. Add eggs, 1 at a time, blend between addition.
6. Beat in cream and vanilla extract, mix well.
7. Add the dry ingredient in 3 parts, mix well.
8. Bake cake, until top is golden brown, around 70-80 mins.
9. Share with friends ^^

 

Flaky Maple Apple Pie

Excuse me for the look of the pie, this is my first apple pie. Despite the appearance, the pie crust is super flaky and the filling is awesome.

Ingredients

Pie Crust
1 1/2 Tsp Salt
3 Cups All-purpose Flour
16 Tbsp Chilled Unsalted Butter, cut into cubes
1/3 Cup Ice Water
1/2 Large Egg, beaten (save the other half to wash the pie)

Filling
4 Lbs Granny Smith Apples, peeled and sliced
1/2 Cup Granulated Sugar
1/4 Cup All-purpose Flour
1/4 Cup Maple Syrup
1/4 Cup Maple Sugar/Brown Sugar
1/4 Cup of Rum/Bourbon
4 Tbsp of Unsalted Butter
1 Tbsp Lemon Zest
1/4 Cup Lemon Juice
1 Tsp Ground Cinnamon

1. Preheat the over to 400F.
2. Mix the flour and salt in a mixing bowl.
3. Add the chilled butter cubes, and work the butter into the flour.
4. Add the beaten egg and ice water, mix until the dough just comes together. (Do not overwork the dough)
5. Wrap in saran wrap, and chill the dough in the fridge. (Can leave it overnight if you want)
6. Mix all the ingredients of the filling in a bowl, toss to combine.
7. Let the filling sit in the fridge for an hour. (Can leave it overnight if you want)
8. Divide the dough in half, roll both dough on a floured surface.
9. Transfer one dough to the pie dish, trim the edges but leave a little overhang to seal the pie.
10. Scrape the fillings into the pie.
11. Cover the pie with the other dough, trim the extra on the edges.
12. Seal the edges with the overhang dough we left on the edges.
13. Egg wash the top and the edges of the pie.
14. Bake in the oven for 40 minutes. 
15. Let cool for at least 15-30 minutes before serve, 
16. Enjoy!

Lemon Meringue Pie

I have been watching masterchef junior (those kids were amazing BTW), and they were making lemon meringue pie. I have always liked citrus stuff, so that inspired me to make one too! I baked it slightly longer, so the color of the meringue is a little darker than it should be. Lesson learned! Watch the meringue carefully! Also, instead of the traditional pie crust, I like graham cracker crust better (It's easier to make anyways!). Here is the recipe! 

Ingredients

Pie Crust:
5 Tbsp Butter
8 Full sheets of Honey Graham Cracker

Filling:
3/4 Cup Sugar
4 Tbsp Cornstarch
1/4 Tsp Salt
1 Cup Water
1/2 Cup Milk
4 Large Egg Yolks
1 Tbsp Unsalted Butter
1/2 Cup Fresh Lemon Juice
Zest of 2 Lemons

Meringue:
4 Large Egg Whites
1/2 Cup Sugar
1/4 Tsp Cream of Tartar

1. For the crust, crush the cracker into fine crumbs and mix it with the melted butter. (A lot of the recipes add sugar to this, but I think it's totally sweet enough without the sugar. Personal preference :D)
2. Press the crust onto the pan that you are going to bake your pie in. Make sure you pack the side of the pan too. 
3. Bake at 375F for 8 minutes. Set aside.
4. Whisk the sugar, cornstarch and salt in a sauce pan.
5. Add milk and water, stir until combined.
6. Cook the milk mixture over medium heat until it starts boiling.
7. In another bowl, whisk the egg yolks briefly, then add the milk mixture to the bowl. Mix until combined
8. Return the egg yolk/milk mixture to the sauce pan, let it simmer for a couple minutes.
9. Remove from heat.
10. Whisk in the butter until combined.
11. Add the lemon jucie and zest. Mix well.
12. Pour the fillings onto the pie.
13. In another bowl, add the egg whites and cream of tartar, and beat until soft peaks formed.
14. Add the sugar, and continue beating until stiff peaks formed.
15. Cover the filling with the meringue completely.
16. Bake at 400F for 15 minutes or until the meringue turns golden.  
17. Let it cool before you slice! Yah, I know, you will have to wait a little!

Matcha Mille-Crêpes

Matcha is always one of my favorite flavors. It has this earthy, vegetal taste with a hint of sweetness and bitterness, and the best matcha I have ever had was in Kyoto (not surprising). A friend of mine came across a recipe on a magazine (I actually don't know which one) and she thought of me. Now that I have the recipe, I've got to try to make it! 

Ingredients

Matcha Pastry Cream

3 Cups Whole Milk
1/2 Cup Sugar, Divided
1 Tbsp Vanilla Paste
2 Tbsp Matcha Powder
6 Large Egg Yolks
6 Tbsp Cornstarch
2 Tbsp Butter, Unsalted
1 1/2 Cups Heavy Cream
Pinch of Salt

1. Combine milk, 1/4 cup sugar, vanilla paste and salt in a sauce pan, and cook until the mixture comes to a simmer.
2. Add matcha powder, whisk to combine.
3. In a large bowl, whisk the egg yolks, cornstarch and the remaining 1/4 cup sugar together.
4. Add the hot milk mixture while whisking, 1/2 Cup at a time. (To prevent cooking the egg yolks)
5. Pour the mixture back to the sauce pan and cook over medium, whisking constantly (do not stop) until it thickens and comes to a boil.
6. Remove from heat. (still whisking)
7. Add butter, stir until incorporated.
8. Chill in fridge for at least 2 hours or overnight.
9. Whip the heavy cream to soft peaks, fold in the chilled matcha cream. (It the matcha cream is too gelatinous, process the cream in blender briefly before folding)

Matcha Crepe

1 1/2 Cup All-Purpose Flour
1 Cup Sugar
1/2 Tsp Salt
2 1/4 Cups Whole Milk
6 Large Eggs
1 Tbsp Vanilla Extract
3/4 Cup Butter, Unsalted and melted

1. Whisk the flour, sugar and salt in a large bowl.
2. Combine the eggs, milk, butter, and vanilla extract in a separate bowl.
3. Pour the liquid mixture to the solid mixture, whisk until combine. 
4. Process the batter in a blender briefly to remove lumps if necessary.
5. Heat the crepe pan over medium. 
6. Remove from heat, then pour 1/4 cup batter onto the pan, swirl the cover the pan.
7. Return pan to heat, cook until edges are golden and center is dry.
8. Flip the crepe, and cook for another 30 seconds.
9. Repeat with remaining batter. 
10. Let the crepe cool completely before assembly.
11. Place one crepe on a plate, spread a thin layer of matcha cream on top.
12. Top with the second crepe, repeat until all crepes and cream are used, ending with a crepe. 
13. Refrigerate for a couple hours or until firm.
14. Sprinkle the top with matcha powder before serving. 

* I ended up making 16 crepes (meant to be 20-22), so when I tried the cake, I found the crepes to be a tiny bit thick. Nonetheless, it tastes very good, just sweet enough and with a strong matcha taste! Enjoy!!

Mocha Silk Pie

I have been craving for a good pie, and I saw this recipe from The Pioneer Woman the other day, what a GREAT IDEA!! I modified the recipe a little because I don't like raw eggs in dessert (not if I know it exists) and I am usually lighter on sugar (Most of the time, the recipes are a little too sweet for my taste). I was in a hurry last night, so I just took a quick photo with my phone, so it doesn't look as scrumptious as it tastes, but I promise it is viciously good. 

Ingredients

The Crust
1 Cup Roasted Pecans, Chopped
1/2 Cup Packed Brown Sugar
2 Ounces Dark Chocolate, Grated
2 Tbsp Kahlua
Dash of Salt

The Filling
1 stick of Butter, Salted, Room Temperature
2/3 Cup of Sugar, separated
2 Tbsp Instant Coffee Granules
1/2 Cup Kahlua
3 Ounces Dark Chocolate, Melted
1 Tsp Vanilla Extract
6 Egg Yolks
1/2 Cup Heavy Whipping Cream

1. Roast raw pecan in oven at 450 F for 10 mins, then chopped the pecan.
2. Combine the pecans, brown sugar, grated chocolate and salt in a bowl, stir to mix.
3. Add the Kahlua, stir until combined.
4. Press the mixture into a pie pan, set aside.
5. Melt the 3 ounces dark chocolate, set aside to cool.
6. Put 6 egg yolks into a mixing bowl, Add 1/3 cup of sugar and whisk until pale.
7. Place the bowl over simmering water, slowly add 1/2 cup Kahlua and whisk to combine.
8. Cook over the simmering water until thick, refrigerate until cool.
9. In a separate bowl, beat butter, the other 1/3 cup sugar, 2 tablespoon instant coffee, vanilla extract until fluffy.
10. Add the cooled melted chocolate, beats on medium speed. Set aside.
11. Whip the heavy cream until not quite stiff. 
12. To the whipped cream, add the cooled egg yolk mixture and chocolate mixture. Fold mixture gently until combined.
13. Pour filling into the pie crust. Refrigerate for at least 2 - 3 hours. (I usually do it overnight)
14. Eat it!! Then go exercise lol

Baci di Dama

Hazelnut Lovers!!!! This is the best hazelnut cookies in HISTORY!!!! It is called Baci di dama. It means ladies' kisses in Italian, and I can see why! It is very easy to make, yet SOOOOOOOOOOOO delicious. I do not often like cookies, because American cookies tend to be too soft and sweet, but this.... is a BOMB! Enjoy and try not to eat too much!

Ingredients

1 1/4 Cups  Hazelnuts
1 Cup Rice Flour (Or All-purpose Flour, I used half and half because I found it hard to make an adhesive dough just using rice flour)
7 Tbsp Butter, unsalted at Room Temperature
1/2 Cup Sugar
Pinch of Salt
1/2 Cup Dark Chocolate, preferably Bittersweet or Unsweetened

1. Toast and Skin the raw hazelnut. 325 Degree F for 5-10 minutes. 
2. Then, using a food processor, pulse the hazelnuts till it's paste-like.
3. In a bowl, add the flour, sugar, salt and the ground nuts. Briefly mix them together.
4. Cut the butter into pieces and work them into the dry ingredients. 
5. Use your hands to mix all the ingredients together until it is completely incorporated. The dough should be very smoth.
6. Divide the dough into 3 pieces, and roll each one into log. Chill them in the fridge for 2 - 3 hours or in freezer for 15 minutes.
7. Preheat oven to 325 Degree F. 
8. Get the dough out, and cut off equal-sized pieces using a knife. Ideal is 5 grams each. (A little bigger than a size of marble)
9. Roll the pieces into nice little balls and place them on the baking sheet.
10. Bake it for about 10-14 minutes. Let the cookies cool completely.
11. Melt the chocolate in a bowl over simmering water. 
12. Put a little chocolate on the bottom of one cookie, and sandwich it with another.
13. Set the cookies sideways until the chocolate is firm.

Blueberry cornmeal Cake

http://foodgps.com/huckleberry-cafe-bakery-thursday-night-family-dinner/

It was a while back when I went to Huckleberry. I remember it was after my dentist appointment. I hate going to the dentist. It is the most uncomfortable and torturing experience of human kind. (Well.... it is a little exaggerated...) As much as I hate it, I go to the dentist to have teeth cleaned regularly. (The motivation being having teeth to eat when I get old) I usually have my dentist appointment scheduled in the morning before work, and as a way of rewarding myself after this horrendous hour, I would go to a nice breakfast/brunch place. One of the places I went is Huckleberry, which is very close to my dentist.

It is in a single-story building with a high ceiling, which makes the place look very spacious. (I have a thing for high-ceiling places) It has big tall glass windows and doors, which allows the natural light to come through. The interior design of the place is simple and cozy, but it also gives you a positive energy in the morning. The quality of the food is crucial of course, but the ambiance and decor of the restaurant can definitely enhance the dining experience.

It was my first time there. We got Huevos Rancheros and a bunch of baked goods. It was a while ago, so I am a little fuzzy about the particular taste of the food, but I remember it was delicious. One thing stands out in my memory of this place, and it is their blueberry cornmeal cake. It was moist with a tiny coarse texture from the cornmeal, layered with blueberry on top and in the middle. The combination is just magnificent. Therefore, I started to look for recipes online to try making it, and I found one that replicates it pretty well. (http://www.bonappetit.com/recipe/blueberry-cornmeal-cake)

Ingredients

1 1/3 Cups All-purpose Flour
2/3 Cups Yellow Cornmeal (I like to use medium grind because it gives you a better texture)
2 Tsp Baking Powder
2 Tsp Baking Soda
6 Tbsp Vegetable Oil
2 Large Eggs
1 Tbsp Vanilla Extract
1 Tsp Honey
10 Tbsp Unsalted Butter (room temperature)
3/4 Cup + 3 Tbsp Sugar (divided)
1 1/2 Tsp Salt
1 cup Ricotta Cheese
1/3 Cup Plain Yogurt (I used blueberry yogurt because it gives it more blueberry flavor)
3 cups of fresh blueberries (I like to use wild blueberries. Wild blueberries are smaller and they give you a more intense flavor, but unfortunately, I only find them frozen.)

1. Preheat oven to 325F and grease the cake pan.
2. Whisk the flour, cornmeal, baking powder and baking soda together and set aside.
3. Whisk oil, eggs, vanilla extract and honey in another bowl and set aside.
4. Using electric mixer, cream the butter with 3/4 cup plus 2 tablespoon of sugar.
5. Gradually add the egg mix in step 3 to the creamed butter, and beat to blend.
6. Then, add the flour mix in step 2. Beat on slow speed to blend.
7. Add in the Ricotta Cheese and yogurt. Beat on slow speed to blend.
8. Pour half the batter into the pan, then scatter half the blueberries over. Sprinkle the remaining 1 tablespoon of sugar over the blueberries.
9. Pour the remaining batter and scatter the remaining blueberries over.
10. Bake for 1 hour and 15 minutes or until the tester inserted inside come out clean. Cool on rack or in pan.

As you can see from the ingredient lists, it is a very evil recipe. You never how much butter and sugar is in it until you actually make it yourself. I tried using less butter or sugar, but it just doesn't work as well. I guess I can never be one of those vegetarian/vegan/gluten-free people. It is just too much to sacrifice. Instead, I try to work out as much as I can. Eating is my motivation to work out. Ironic, isn't it?