Tuesday, December 25, 2012


Merry Christmas Everyone!! Hope you guys are having fun right now with your families :) I just wanted to share the Christmas Cake and desserts that my grandfather has bought at a Korean bakery near his house! Enjoy!

Blueberry/cheesecake croissant, fruit croissant tart, twisted donuts, and  french canele custard

French Canele 

Fruit croissant tart <3

Chocolate Cake

Day 12 of 12 Christmas Countdown: Sugar Cookies

It's the day that we have all been waiting for...MERRY CHRISTMAS! Hope you guys are spending time with your loved ones and please...no one should be alone on Christmas! I decided to post sugar cookies that I have made because it is for on of those last minute things that you might have to prepare for the family. And these scrumptious cookies are perfect for it! For the royal icing recipe, because I do not like using meringue powder, I went online and searched a recipe that doesn't use it and it drys equally as quick as a normal royal icing recipe!  Happy Holidays! Follow me on this blog for more blog updates and please leave a comment is desired. Enjoy! :)

For the Cookies:
1 cup butter
1 cup powdered sugar
1 egg, beaten
1 ½ tsp almond extract
1 tsp vanilla
1 tsp salt
2 ½ cup sifted flour
For the Easy Royal Icing:
1 cup powder sugar
2 tbsp light corn syrup
1-2 tbsp milk
1/4 tsp vanilla extract (or almond, orange, maple, butter, lemon extracts etc.)
1-2 drops food color (optional)
  1. Cream butter. Add powdered sugar. Blend in egg, almond extract, vanilla, salt and flour. 
  2. Chill dough for 1 hour until firm. 
  3. Roll to ¼” thickness on well-floured surface. Cut with cookie cutters. Place on greased cookie sheets. 
  4. Bake at 375° for 8-10 min. Cookies should be slightly golden brown at the sides and sturdy at the touch. Cool completely then frost
  5. To make Royal Icing: Combine all the ingredients together until smooth with a spoon. For each different colors, add to a regular size zip block bag, seal, and cut a hole at the tip of the bag. Frost and get creative!   
Yields ~40 cookies.

Monday, December 24, 2012

Day 11 of 12 Christmas Countdown: Chocolate Coca-Cola Sundae Cupcakes

Happy Christmas Eve everyone! Hope guys had the chance for your last minute Christmas shopping today before everything closed! Sadly, I did not get a chance to get an early present of an Anastasia Musical Box at the store Things Remembered. Even though I am only 14 years old, I have always wanted an ancient, yet dazzling jewelry box so I could cherish all of my jewelry in. Maybe after Christmas, if the store restocked all of their items, I could get a chance to buy one and probably hand it to my future grandchild when the time comes :) (imagination is overpowering me haha) Anyways, hope everyone will have a great time and Happy Holidays! Follow me on this blog for more blog updates and please leave a comment is desired. Enjoy! :)

(Makes 12 cupcakes)
1 1/2 Cups flour
3/4 Cup sugar
1/2 tsp baking soda
1/4 tsp salt
1 large egg
1/2 Cup buttermilk
2 tsp vanilla
1/2 cup unsalted butter
3 Tbs cocoa powder
3/4 Cup Coca-Cola
1/4 cup maraschino cherry syrup
24 maraschino cherries
whipped cream frosting
ice-cream chocolate shell

1. Preheat the oven to 350 F.
2. In a bowl, combine the flour, sugar, baking soda, and salt. Beat the egg, buttermilk, and vanilla in a second bowl. In a saucepan, boil the Coca-Cola, and cherry syrup gently for five minutes. Melt in the butter and cocoa powder.
3. Pour into the dry ingredients, stir well with a wooden spoon, and then add the liquid ingredients, beating until everything is blended. DO NOT OVER MIX.
4. Pour into the cupcake pans and push a cherry into the center of each cupcake. Bake for 15 minutes or until a cake tester comes out clean.
5. When cool frost with whipped cream. Drizzle on chocolate glaze and top with a maraschino cherry.

Sunday, December 23, 2012

Day 10 of 12 Christmas Countdown: Chocolate Cupcakes with Peanut Butter Cookie Frosting

Wow! Just TWO more days until the final day!! You better stay collected and polite or else Santa might scratch you off the Nice List ;) Any who...These cupcakes are rich on the chocolate ganache and peanutbutter cookie frosting. If you do not like to make your cookie frosting in this kind of shape, you can always use your cookie shape cutters and decorate it however you want! Happy Holidays! Follow me on this blog for more blog updates and please leave a comment is desired. Enjoy! :)

Yield: about 26 cupcakes

For the cupcakes:
1½ cups hot brewed coffee
¾ cup unsweetened cocoa powder
2¼ cups flour
1½ tsp. baking soda
¾ tsp. baking powder
½ tsp. salt
1½ sticks unsalted butter, at room temperature
1½ cup packed brown sugar
¾ cup granulated sugar
3 large eggs
1 tbsp. vanilla extract
For the ganache:
6 oz. bittersweet chocolate, finely chopped
½ cup heavy cream
For the peanut butter cookie frosting:
9 tbsp. unsalted butter, at room temperature
1½ cups creamy peanut butter
3 cups confectioners’ sugar

  1. Preheat the oven to 350˚ F.  Line cupcake pans with paper liners.  
  2. To make cupcakes: In a bowl or liquid measuring cup, whisk together the hot brewed coffee and cocoa powder until dissolved.  Set aside.  In another bowl, whisk together the flour, baking soda, baking powder, and salt.  In a large bowl, combine the butter and sugars until light and fluffy, about 3 minutes.  Blend in the eggs one at a time, and the vanilla.
  3. Add the dry ingredients in three additions alternating with the coffee-cocoa mixture, beginning and ending with the dry ingredients (careful not to over mix). Fill the cupcakes two-thirds of the way full.  Bake about 20 minutes or until a toothpick inserted in the center comes out clean.  Let cool in the pans briefly, then transfer to a wire rack to cool completely.
  4. When the cupcakes bake, make the ganache by placing the chopped chocolate in a small bowl.  Bring the cream to a simmer, pour over the chocolate, and let stand about 2 minutes.  Whisk together until a smooth ganache forms.  If needed, let cool briefly at room temperature to thicken slightly before using.
  5. To make the peanut butter cookie frosting: Combine the butter and peanut butter in the bowl and beat on medium-high for 1 minute.  Add in the confectioners’ sugar and mix until fully incorporated.  Scoop about 1 tablespoon of the peanut butter mixture and use clean, dry hands to form it into a patty.  Use the tines of a fork to make the classic crisscross pattern on top of the “cookie”.  Repeat with the remaining peanut butter mixture.

Use an offset spatula to spread a layer of ganache over the top of each cupcake.  Place a peanut butter “cookie” on top of each cupcake.

Saturday, December 22, 2012

Day 9 of 12 Christmas Countdown: Gingerbread Pancakes

There is nothing better than waking up in the morning with homemade pancakes already set on your breakfast table! Since it is the holidays, gingerbread seems to be a great reminder that Christmas is almost here!! This recipe made 12 normal stacks of pancakes...but I would suggest eating it with syrup (if you're into it) because the pancakes seemed to be a little plain without it. Happy Holidays! Follow me on this blog for more blog updates and please leave a comment is desired. Enjoy! :)

1 1/2 cups flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp ginger
1 tsp ground cinnamon
1 large egg
1 1/4 cups milk
1/4 cup molasses
3 tbsp vegetable oil
Pure Maple Syrup
  1. In a small bowl, whisk together the flour, baking powder, baking soda, salt, ginger, and cinnamon: set aside.
  2. In a large bowl, beat together the egg and milk. Stir in the molasses and vegetable oil until smooth. Add in the flour and combine until the batter thickens (do not over mix). Let the batter sit for 5-10 minutes until little bubbles start forming at the top (this will make the pancakes more fluffy when you are cooking it).
  3. While the batter is sitting, preheat your griddle with oil on medium high. Add 1/4 cup of batter onto the pan (or as much as you want), spreading with a spatula to make a circle. When the pancake has begun to rise up and bubble, flip over the pancake and cook the other side. Continue doing this until the batter is all made. 
  4. Set your wonderful plate and start stacking your warm pancakes. Add 1 tablespoon of butter onto each stack and pour the maple syrup over the pancakes. Enjoy!

Friday, December 21, 2012

Day 8 Christmas Countdown: Pumpkin Donuts

Although I am not a fan of any pumpkin bread without icing, I say that these donuts taste GREAT with some cinnamon ssugar and hot coffee! Since I had a lot of canned pumpkin purée laying around at my house, I just whipped up this easy, oven baked donuts in my special mini donut pan I had just got at Micheal's Arts and Crafts. Hope you guys try out this recipe and enjoy your holidays! Follow me on this blog for more blog updates or please leave a comment if desired. Enjoy!

Pumpkin donuts

1/2 cup vegetable oil
3 large eggs
1 1/2 cups granulated sugar
1 1/2 cups pumpkin purée (canned pumpkin)
1 1/2 teaspoons pumpkin pie spice,
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 3/4 cups + 2 tablespoons (8 ounces) all purpose flour

  1. Preheat oven to 350 degrees. Lightly grease two standard doughnut pans. 
  2. Mix all ingredients except for the flour until smooth. Slowly stir in the flour until just mixed.
  3. Fill each donut hole 3/4 of the way full with batter. Bake for 15 to 18 minutes, if using a standard donut pan. For mini donuts, bake for 12-15 minutes.  Let the donuts sit out to cool for about 5 minutes after they're done baking, loosen their edges, and invert them to a rack to cool. 
  4. While the doughnuts are still warm to the touch (but no longer fragile), gently shake them in a bag with cinnamon-sugar. Or better yet, pumpkin-spice sugar, made by combining pumpkin pie spice with granulated sugar.

Thursday, December 20, 2012

Day 7 Christmas Countdown: Chocolate Peppermint Cupcakes

Four more days until Christmas!!! Hope you guys finished all of your shopping! I know I did...I think haha. Never have I had thought that this cupcake would have such a strong and delicious flavor of peppermint! The chocolate helps even out the strong taste of peppermint so don't worry :) Because I wanted a lighter cupcake, I whipped up some heavy cream with powder sugar and peppermint extract. And it was just as good as topping it with some minty butter cream! You can top anything for this recipe...I topped mine with some Hershey's Kisses! Happy Holidays! Follow me on this blog for more blog updates or please leave a comment if desired. Enjoy!

Chocolate Peppermint Cupcakes

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk
1 cup strong black coffee (just brewed and still warm)
1/2 cup vegetable oil
1 teaspoon peppermint extract
1/4 cup chocolate chips
Peppermint Butter Cream Frosting:
3 cups confectioners' sugar
1 cup butter, room temperature
1 teaspoon peppermint extract
1 to 2 tablespoons whipping cream
24 round mint candies (optional)
  1. Adjust oven rack to lower-middle position and preheat to 350 degrees F. Line muffin pan with baking cup liners.
  2. In the bowl of a stand mixer fitted with the paddle attachment, stir together sugar, flour, cocoa, baking soda, baking powder and salt. Add eggs, buttermilk, coffee, oil and peppermint extract; beat on medium speed for 2 minutes. Fold in chocolate chips. Batter will be thin. Transfer batter to a glass measuring cup with a pour spout and pour batter evenly into prepared pans.
  3. Bake at 350 degrees for 15 minutes or until wooden pick inserted in center comes out clean. Remove cupcakes from pan. Cool the cupcakes in pan for 10 minutes. Remove from the pan and let cool completely on a cooling rack.
  4. To make butter cream frosting, In a stand mixer fitted with the whisk attachment, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add peppermint extract and heavy cream and continue to beat on medium speed for 1 minute more.
  5. To make two color swirls, divide frosting into two separate bowls. Color each bowl of frosting your desired color. Place each color in separate disposable decorators bags. Place the two filled disposable decorators bags into a large decorators decorating bag fitted with the 1M decorating tip and approximately 1/4″ above cupcake top at a 90° angle to cupcake surface,  pipe a spiral of icing, beginning at the outer edge and working inward. Sprinkle with crushed candy canes.

Yields: 24 cupcakes

Wednesday, December 19, 2012

Day 6 Christmas Countdown: Gingersnap Cupcakes

I think so far, that these are my favorite winter cupcakes so far! The multiple selections of spices mix into this recipe makes it taste just like a gingerbread but in cupcake form! It is very moist and goes great with a dollop of your favorite cream cheese icing! Follow me on this blog for more blog updates and please leave a comment below is desired. Enjoy! Happy holidays!

(Makes 12 cupcakes)

2 cups all purpose flour
1 1/2 tsp baking soda
1/4 tsp salt
6 tbsp butter, soften
1 cup brown sugar
2 tsp ground ginger
2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp ground black pepper
1 large egg
1/4 cup molasses
3/4 cup milk
1. Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.

2. In a medium bowl, whisk together flour, baking soda and salt. In a large bowl, cream together butter and brown sugar until light. Blend in spices and egg, followed by molasses. Stir in half of the flour mixture, then the milk and the remaining flour mixture. Mix only until no streaks of flour remain.

3. Divide batter evenly into prepared muffin tin. Bake for 17-20 minutes, until a toothpick inserted into the center comes out clean. Cool cupcakes completely on a wire rack before frosting.

Vanilla Cream Cheese Frosting

  • 4-oz cream cheese, room temperature
  • 1/4 cup butter, room temperature
  • 1 tsp vanilla extract
  • 2 tbsp milk
  • approx 2 cups confectioners’ sugar
  1. In a medium bowl, combine cream cheese and butter. Beat until smooth, then mix in vanilla extract, milk and 1 cup of confectioners’ sugar. Beat until very smooth, then gradually blend in additional sugar until frosting is fluffy, thick and easy to spread.
  2. Frosting can be spread onto the cupcakes or piped on using a piping bag.

Tuesday, December 18, 2012

Day 5 Christmas Countdown: Caramel Pecan Bars

I never really liked tasting pecans unless they were sugar glazed pecans. For a girl like me, I would never love things just plain. For example, if I had a hot dog, I must always drizzle it with my favorite condiments. Anyways, when I was reading this recipe, I was skeptical about how it would taste like when it was done. And wow! I could not believe how much I was missing out on pecans! The flaky crust and the sweet caramel mixture with the pecans made it oh-so good! It only took about an hour and a half of my time to make this and it was worth it ;)

Caramel Pecan Bars

For the crust:
18 tbsp. unsalted butter, at room temperature
6 tbsp. granulated sugar 
2 large eggs
1/2 tsp. vanilla extract
2 1/4 cups. all-purpose flour
1/4 tsp. baking powder
1/8 tsp. salt

For the topping:
16 tbsp. unsalted butter
1/2 cup honey
1 1/2 cups light brown sugar, packed
1/2 tsp. grated lemon zest
1/2 tsp. grated orange zest
2 tbsp. heavy cream
1 lb. pecans, coarsely chopped
  1. Preheat the oven to 350 degrees F. 
  2. For the crust: Beat the butter and granulated sugar in the bowl until light, about 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter until just combined.  
  3. Press the dough evenly into an ungreased 9×13-inch baking pan. The dough will be very sticky, so you can use a piece of plastic wrap around your fingers to help prevent the dough from sticking to you. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.  
  4. Once the crust has cooled a bit, it will have shrunk away from the sides of the pan. Cut long, thin strips of parchment paper and stick them between the crust and the pan.  This will help prevent the filling from oozing underneath the crust, and from sticking to the pan.
  5. For the topping: Combine the butter, honey, brown sugar and citrus zests in a saucepan.  Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes.  Remove from the heat. Stir in the heavy cream and chopped pecans.  Pour over the crust.  
  6. Bake for 25-30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve. Once cooled, dip half of each bar in melted chocolate and allow to set on wax paper, if desired.

Monday, December 17, 2012

Day 4 of 12 Christmas Countdown: Red Velvet White Chocolate Chip Cookies

After the very dramatic tragedy of the Sandy Hook shooting, I pray for those who had lost their loved ones from the incident. 20 young children and 7 adults had been shot in Connecticut and  I am wearing green and white (the colors of the school) today at school for the memorial of those who had died. Bless those young souls and may they be lead by the angels in heaven.

For the cookies:
1 1/2 cups all purpose flour

1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup cocoa powder
1/2 cup unsalted butter, softened
1/2 cup sugar
1/2 cup light brown sugar
1 egg
1 teaspoon vanilla
1 teaspoon liquid red food coloring
3/4 cup white chocolate chips, divided
  1. Preheat oven to 375 F. Line two baking sheets with parchment paper.
  2. In a small bowl, whisk together the flour, baking soda, salt, and cocoa powder; set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat together butter and sugars until fluffy, about 3 minutes. Add the egg and vanilla and beat until combined. Beat in red food coloring. Reduce speed to low and add flour mixture, beat to combine. Fold in 1/2 cup white chocolate chips.
  4. Roll a heaping tablespoon of dough into a 1½-inch ball, roll the ball and place on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart.
  5. Bake, rotating sheets halfway through, until cookies are set in center and begin to crack, 10-12 minutes. Let cookies cool on sheets for 3 minutes before transferring cookies to wire racks to cool completely.
  6. In a microwave safe bowl melt remaining 1/4 cup of white chocolate chips. Drizzle the white chocolate over the cooled cookies. Let the cookies set until the chocolate hardens. Store in airtight container.

Sunday, December 16, 2012

Day 3 of 12 Christmas Countdown: Creamy Pumpkin Penne Pasta

Yield: 6 to 8 servings

1 small onion, finely chopped
2 cloves garlic, minced
2 Tablespoons salted butter
2 cups canned pure (unsweetened) pumpkin puree
2 cups canned chicken broth 
1/4 cup heavy whipping cream
1/2 cup sour cream
1/2 teaspoon ground nutmeg
1 teaspoon salt
1/4 teaspoon white pepper
2 Tablespoons minced fresh Italian parsley

1/4 cup sweet canned corn1/4 cup shredded Romano (or Parmesan) cheese
1 pound penne or rotini pasta
1 pound cooked, crumbled sweet Italian sausage, optional

1. In a large skillet, sauté the onion and garlic in butter, over medium heat, until soft, not brown.

2. Whisk in the pumpkin, broth, broth creams and seasonings to taste.

3. Simmer 10 minutes, stirring occasionally, until slightly thickened.

4. Meanwhile, boil the pasta in salted water until al dente.

5. Drain pasta and stir into pumpkin sauce, simmering 2-3 minutes more until thick.

6. Stir in corn, parsley, and garnish with Romano, more parsley and sausage, if desired.

*Go heavy on the Romano cheese for a richer taste.

Saturday, December 15, 2012

Day 2 of 12 Christmas Countdown: Vegan Gingerbread Cookies

He is quiet the ladies man ;)

I strongly suggest making this vegan gingerbread roll out cookies! Even if they are vegan, they taste just like the real thing and maybe even healthier! Because this is a lower fatty cookie, the baking time is way shorter than the regular cookies and it comes out perfectly! I am definitely making this again for the holidays! Follow me on this blog for more blog updates and please leave a comment is desired. Enjoy!

(Makes about 16 cookies)
  • 1/3 cup canola oil
  • 3/4 cup sugar
  • 1/4 cup molasses
  • 1/4 cup plain soymilk
  • 2 cups flour 
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp each ground nutmeg, cloves and cinnamon
  • 1 1/2 tsp ground ginger
Royal icing
  • 2 1/2 tbsp meringue powder
  • 1/4 cup water
  • 1 cup powder sugar, sifted
  • Food color

1. In a large bowl whisk together oil and sugar for about 3 minutes. Add molasses and soy milk. The molasses and soymilk won’t really blend with the oil but that’s ok.

2. Sift in all of the other dry ingredients, mixing about half way through. When all of the dry ingredients are added, mix until a stiff dough is formed. Flatten the dough into a disk, wrap in plastic wrap and chill for an hour or up to 3 days in advance. Preheat oven to 350 F. Lightly grease your cookie sheets or line with parchment paper.

3. On a lightly floured surface roll the dough out to a little less than 1/4 inch thick. Cut out your shapes with your cookie cutters and use a thin spatula to gently place on cookie sheets, Bake for 5-8 minutes. Cookies may feel too soft, but will firm up very well when cooled!

Remove from oven and let them cool for 2 minutes on the baking sheet then move to a cooling rack. Wait until they are completely cool before icing.

Friday, December 14, 2012

Day 1 of 12 Christmas Countdown: Chocolate Choco Chip Oreo Cookies

Day ONE of the countdown until Christmas!!! I can not wait for the day where everyone gathers and share happiness and love together <3 No one should be alone on Christmas day :) Please follow me on this blog for more blog updates and leave a comment if desired! Enjoy!

For the cookies:
2½ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
¾ cup dutch processed cocoa
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar
2 large eggs
2 teaspoons vanilla extract
1 3/4 cup semi-sweet chocolate chips
1 cup chopped Oreo cookies
  1. Preheat oven to 375 degrees F.
  2. Cream together the butter and both sugars. Add in the eggs and vanilla extract.
  3. Gradually stir in the flour, baking soda, salt, and cocoa powder until just blended.
  4. Fold in the chocolate chips and Oreo pieces.
  5. Drop cookie dough by 2 tablespoons (or larger if you want bigger cookies) and bake for 8-10 minutes (time will be different depending on the size of your cookie).
  6. When out of the oven, let sit on baking sheet for 5 minutes before removing to cool on a wire rack.

Sunday, December 9, 2012

Cake Batter Rice Krispies

Want a new way to treat your kids with an afternoon snack? A colorful cake batter Rice Krispies is the perfect way to show how much you care and love your children! It may not be the healthiest snack you could offer, but it is perfect to satisfy your cravings. Follow me on this blog for more blog updates and leave a comment is desired. Enjoy!

  • 3 tablespoons butter
  • 1 10-ounce bag of mini marshmallows (4 cups mini marshmallows)
  • 3/4 cup Funfetti cake mix
  • 6 cups rice krispies cereal
  • 6 heaping tablespoons of sprinkles
  1. Completely melt butter in a large saucepan over low heat.
  2. Add marshmallows and stir until completely melted.
  3. Next, stir in the cake mix until dissolved. 
  4. Stir in the cereal until it is evenly coated with marshmallow. Sprinkle in half of the sprinkles and mix and continue stirring. 
  5. Press the mixture into a 9 x 13 baking dish and top with remaining sprinkles. Cut and enjoy!

Monday, December 3, 2012

Baked Chipotle Ranch Chicken Taquitos

OMG I will never buy frozen taquitos in my life ever again! This recipe is so, so, so ,so ,so very delicious and I really recommend you trying this recipe out! Great for serving at parties! Follow me on this blog and leave a comment if desired. Enjoy!

6 oz reduced-fat cream cheese, softened
2/3 cup Chipotle Ranch Dressing 
2 tsp chili powder
1 tsp cumin
1/2 medium onion, diced
2 cloves garlic, minced
Large handful of cilantro, chopped
4 chicken breasts, shredded
2 cups shredded cheese (I used Swiss cheese)
2 dozen 6-inch corn or flour tortillas (i used whole wheat)
Guacamole, for serving (optional)
Sour cream, for serving (optional)

  1. Preheat oven to 425 and line 2 baking sheets with parchment.
  2. Mix together the cream cheese, ranch dressing, chili powder, cumin, onion, garlic, and cilantro until uniform (a mixer makes this easier but can be done by hand).
  3. Fold in the chicken and shredded cheese until well coated.
  4. Spoon 3 Tbsp of filling into a line across the lower 1/3 each tortilla.
  5. If using corn tortillas, work with 3 at a time, microwaving for 15-20 seconds on a plastic wrapped plate before filling and rolling.
  6. Roll each tortilla up tightly and place seam-side down on the pan.
  7. To freeze, stop here. Place the pan(s) into the freezer and freeze solid, 2 hours, and then transfer to a large zip block bag.
  8. Bake 15-20 minutes (25 if frozen), until crispy (and lightly browned, if using flour tortillas).
  9. Serve with additional chipotle ranch, guacamole, and sour cream if desired.
Yields: 2-4 dozen, depending on tortilla size

Saturday, December 1, 2012

Spicy Avocado Chickpea Salad

I am in love with vegetarian foods because it is something that I haven't ever tasted before since tasting foods without meat is just adventurous :) Take some time and effort to try new flavors and get a chance to experience the wonders of cooking in a whole new way! Follow me on this blog and leave a comment if desired! Enjoy!

(Makes 4 servings)

For the Dressing:
2 tbsp olive oil
1 tbsp lemon juice
1 tbsp finely chopped ginger
2 tsp honey
1-2 tsp sugar
1/2 tsp ground cardamom (or cinnamon, but the results wont be the same)
1/4 tsp ground cumin
1/8 tsp Spanish paprika
1/2 tsp ground cayenne pepper
1/8 tsp salt
For the salad:
4 avocados, sliced in half
14 oz canned chickpeas, drained and rinsed
1/4 cup finely chopped green onion
  1. To make the dressing: Combine the olive oil, lemon juice, ginger, honey, sugar, cardamom, cumin, paprika, cayenne pepper, and salt in a small bowl, set aside.
  2. Cut avocados in half removing the center seed. Using a spoon, carefully carve out the avocado from the shell  and set aside the avocado shell. 
  3. Next, chop the avocado into little squares and combine with the chickpeas and green onion in a large bowl; toss gently. 
  4. Mix in the prepared dressing and evenly divide the filling into the avocado shells. Serve and enjoy!

Friday, November 30, 2012

Apple Crisp Pizza Dessert

Apple Crisp Pizza
Makes 12 servings

A very seasonal dessert and I just love the fact that this recipe is super duper easy to make and its similar to apple pit but with crunchy oats on top :) Feel free to leave a comment or follow me on this blog! Enjoy!

For the pizza:
Pastry for single-crust pie (9 inches)
2/3 cup sugar
3 tablespoons all-purpose flour
1 teaspoon ground Cinnamon
4 medium apples (like Gala, Fiji, Braeburn, Empire) peeled and diced into 1/4 inch pieces
For the topping:
1/2 cup all-purpose flour
1/3 cup packed brown sugar
1/2 cup old-fashioned rolled oats
1 teaspoon ground cinnamon
1/4 cup salted butter, softened (see Note)
1/2 cup caramel topping
1/4 cup white chocolate chips (optional)

Note: I like to use salted butter because it cuts the sweetness of the pizza. If you don't use salted butter sprinkle some salt on top of the crisp. Trust me. It brings out the flavors.

  1. Preheat oven to 350 degrees. Roll pastry to fit a 12 inch pizza pan; fold under edges to give the pizza a bit of a raised crust. 
  2. Combine sugar, flour and cinnamon in a medium bowl. Add peeled, diced apples and toss. Arrange the apples in a single layer over the pie crust to completely cover it. I didn't use all of my apples because I had really big apples.
  3. For the topping: Combine the flour, brown sugar, oats, cinnamon, and butter in a bowl. Mix well until it is like wet sand. Sprinkle topping evenly over the apples and sprinkle some salt over the apple topping.
  4. Bake at 350 degrees for 35-40 minutes or until apples are tender. Remove from oven and immediately drizzle with caramel topping. Cut into pizza slices and serve warm with ice cream. 

Wednesday, November 28, 2012

Pumpkin Roll

Without pumpkin, there is just no Fall! Pumpkin and apples are the best seasonal foods for Fall and I could eat it everyday! Made this recipe for Thanksgiving but sorry I had to post it late :( Feel free to follow me or leave a comment is desired! Enjoy!

Makes 10 serving

For the Cake:
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon pumpkin pie spice
1/4 teaspoon salt
3 large eggs
1 teaspoon pure vanilla extract
1 cup granulated sugar
2/3 cup pure pumpkin puree

For the Filling:
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter, softened
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)

1. Preheat oven to 375 degrees F. Line a 15 x 10-inch jelly-roll pan with parchment paper and spray with non-stick cooking spray. Sprinkle a clean tea towel with powdered sugar. Set pan and towel aside.

2. In a medium bowl, combine flour, baking powder, baking soda, pumpkin pie spice and salt. In a large bowl with an electric mixer, beat eggs, vanilla and sugar until thick. Add in pumpkin and mix to combine. Stir in flour mixture. Spread batter evenly into prepared pan.

3. Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack completely!!

4. In a medium bowl, beat cream cheese, powdered sugar, butter and vanilla extract until smooth. Carefully unroll cooled cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour.

- Store prepared Pumpkin Roll in refrigerator for up to 5 days. You can also wrap tightly in a layer of plastic wrap and then foil and store in freezer for up to one month. Remove frozen Pumpkin Roll to room temperature one hour before serving.

Monday, November 26, 2012

Chocolate Salted Caramel Cake Layer

The best and far most richest chocolate cake I have ever made!! I made this delicious three layered cake for my friend who has come back from the Navy :) Because this cake was so rich in chocolate, I halved the filling recipe, used the half, and mixed 2 cups heavy whipping cream with 1/2 - 1 cup powder sugar for the filling. Feel free to follow me on this blog for more blog updates and leave a comment if desired. Enjoy!

For the cake:
2¼ cups all-purpose flour
2¼ cups sugar
1 cup + 2 tbsp dark unsweetened cocoa powder
2¼ tsp baking soda
1½ tsp baking powder
1½ tsp salt
6 tbsp vegetable oil
1 cup + 2 tbsp. buttermilk
1 cup + 2 tbsp. brewed coffee
3 large eggs, at room temperature
1 tbsp vanilla extract
For the filling:
1 cup sugar, divided
¼ cup water
¼ cup heavy cream
Generous pinch of sea salt, such as fleur de sel
4 large egg whites
1½ cup (3 sticks) unsalted butter, at room temperature
For the frosting:
12 oz. good quality semisweet or bittersweet chocolate, finely chopped
¼ cup unsweetened Dutch-process cocoa powder
¼ cup very hot water
1 cup + 2 tbsp (18 tbsp.) unsalted butter, at room temperature
1/3 cup plus 1 tbsp confectioners’ sugar
Pinch of salt

Fleur de sel or salt, for finishing

  1. To make the cake: Preheat the oven to 350˚ F.  Grease and flour the edges of 3 8-inch baking pans, shaking out the excess.  Line the bottoms with rounds of parchment paper.  In the bowl of an electric mixer, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt.  Mix on low speed to blend.  Add the vegetable oil, buttermilk, coffee, eggs, and vanilla to the bowl and mix on low speed until well blended and completely incorporated.  Divide the batter evenly between the prepared pans.  Bake 20-25 minutes, or until a toothpick inserted in the center comes out clean.  Let the cakes cool in the pans about 15 minutes, then invert onto a wire rack and allow to cool completely.  Remove the parchment paper.
  2. To make the caramel butter: Cream filling, place ½ cup plus 2 tablespoons of the sugar in a medium saucepan.  Mix in the water.  Bring the mixture to a boil over medium heat.  Stop stirring and let the caramel cook, gently swirling from time to time, until it is a deep amber color (test a drop on a white plate or bowl if necessary), watching it carefully to avoid burning.  Remove the mixture from the heat and slowly whisk in the cream and then the salt.  Set aside and let cool.
  3. Combine the egg whites and the remaining ¼ cup plus 2 tablespoons sugar in a heatproof bowl set over a pot of simmering water.  Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved.  Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.  Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.  (The bowl should be cool to the touch.)
  4. Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated.  If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (or longer - don’t worry, it will come together!)  Blend in the cooled caramel until smooth and completely incorporated, scraping down the sides of the bowl as needed.
  5. To make the frosting: Place the chopped chocolate in a heatproof bowl set over a pan of simmering water.  Heat, stirring occasionally, until the chocolate is completely melted and smooth.  Set aside and let cool to room temperature.  In a small bowl, combine the cocoa powder and water and stir until smooth.  In the bowl of an electric mixer, combine the butter, confectioners’ sugar and salt.  Beat on medium-high speed until light and fluffy, about 5 minutes.  With the mixer on low speed, gradually blend in the melted and cooled chocolate until well incorporated.  Blend in the cocoa powder-water mixture until smooth.
  6. To assemble the cake: Level the cake layers if necessary.  Place one of the cake layers on a cake board or serving platter.  Top with half of the caramel butter cream and smooth in a thick, even layer.  Place a second cake layer on top and smooth the remaining caramel butter cream over that.  Place the final cake layer on top.  Cover the top and sides of the cake with the chocolate frosting and smooth with an offset spatula.  If desired, use additional frosting to pipe decorative accents on the cake.  Refrigerate until ready to serve.  Before serving, sprinkle with fleur de sel.

Thursday, November 22, 2012

Cinnamon Roll Cheesecake

Happy Thanksgiving everyone!! Remember to be thankful and be thankful of what you have now :) although we forget about the stuff that we should be thankful about on Black Friday but lets just enjoy this opportunity with our friends and family. Happy holidays! Follow me and please leave a comment if desired. Enjoy!

Cinnamon Roll Batter:
2/3 cup white sugar
¼ cup unsalted butter, at room temperature
1 egg
½ cup whole milk
1 Tablespoon vanilla extract
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt

Cheesecake filling:
2 packages (16 oz) cream cheese, at room temperature
1 cup sugar
1 Tablespoon vanilla extract
2 Tablespoons flour
3 eggs

Cinnamon Filling:
1/3 cup butter, melted
1 cup brown sugar
3 Tablespoons cinnamon

Preheat oven to 350 degrees and grease a 9-inch Springform pan.

For the Cinnamon Roll Batter: In a large bowl or stand mixer, cream together the butter and sugar for 3 minutes,until light and fluffy. Add the egg, milk, and vanilla. Beat for another minute. Scrape down bowl. Sift together flour, baking powder, and salt. Combine the sifted and creamed ingredients together. Mix on low speed until thoroughly combined.

Spread half of the batter onto the bottom of the Springform pan. This is the hardest part. It will be sticky and thick so spray your hands with baking spray and press down. It will be a thin layer but will rise up during baking. Transfer the remaining batter to a small bowl and set aside.

For the Cheesecake Filling: Using a stand mixer or hand mixer, beat cream cheese and sugar for 2 minutes on medium-high speed in a large bowl.Add the eggs one at a time, scraping down the bowl after each addition.Add the vanilla and flour and beat for another minute. Pour all of the cheesecake batter on top of the cinnamon roll batter that is in the prepared pan.

Cinnamon Filling: In a small bowl, combine the melted butter, cinnamon, and brown sugar. Mix until thoroughly combined. Drop spoonfuls of the cinnamon filling over the entire top of the cheesecake making sure not to get too close to the sides. If you get too close to the sides the filling could bubble out when baking. Take the rest of the base batter and drop spoonfuls over the entire top of cheesecake. Swirl gently with a knife. The batter is thick but just gently do it the best you can.

Bake for about 45-55 minutes or until the center is set. Cake will be puffy and lightly browned. You can cover it will foil for the last 10 minutes if it is getting too brown for your liking. Let chill for 20 minutes at room temperature and then cover and move to fridge for 4 hours. Remove cake and let it warm up to room temperature just a bit. Drizzle with Cream Cheese Frosting.