Wednesday, August 29, 2012

Cinnamon Toast Crunch Cupcakes

I had this sudden rush of cravings for some Cinnamon Toast Crunch Cereal's and I thought that turning it into a dessert would be a perfect way to end my cravings. After my first bite of these cupcakes, it had a strong taste of sweet cinnamon that no one can resist! The moist, flavorful cupcake is also a great recipe for the fall, where cinnamon is very popular to folks. If there was any flavor that I would choose, it would be cinnamon (and strawberry ^^). Here is the recipe below. Follow me on this blog for more blog updates. Enjoy!

Cinnamon Toast Crunch Cupcakes
Makes about 20 cupcakes

For the cupcakes:
1 stick butter, room temperature
2 cups all-purpose flour
1 1/2 cups sugar
3 large eggs
1 1/2 tsp baking powder
2 teaspoon cinnamon
1 cup milk
1 teaspoon vanilla extract
1 teaspoon grated orange zest
1/4 teaspoon salt
For the frosting:
  • 1 stick butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 1 1/2 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon (or more)
  • 6 cups powdered sugar
  • 1/2 cup finely ground Cinnamon Toast Crunch cereal
  • whole pieces of cereal, for garnish

  1. Preheat oven to 375 degrees F. Line two cupcake pans.
  2. In a stand mixer, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time until incorporated. In a large bowl, combine flour, baking powder, cinnamon, and salt until blended. In a medium bowl, combine milk, orange zest, and vanilla extract. Working in alternating batches, divide the flour and milk mixture into thirds and combine it with the butter mixture, beginning and ending with the flour.
  3. Using an ice cream scoop, fill cupcake liners about 3/4 full. Bake for about 18-22 minutes, or until a cake tester comes out clean. Allow to cool. While cupcakes cool, make the frosting. 
  4. For the Frosting: Cream butter and cream cheese together. Add powdered sugar, one cup at a time until desired consistency. Add vanilla extract, ground cereal, and cinnamon and whip on high for a minute to get really light and fluffy.
  5. Frost cooled cupcakes and garnish with pieces of cereal.

Sunday, August 26, 2012

Blueberry Brown Sugar Cookies

I just love it when my cookies sparkle after they have been rolled in sugar. Since blueberries (in my opinion) get sour as they bake, rolling the cookies in sugar is a great way to even out the taste. Recipe below. Follow me on this blog for more blog updates! Enjoy!

Blueberry Brown Sugar Cookies

1 3/4 cups all-purpose flour
1/4 tsp salt
1/2 tsp baking powder
1 1/2 tsp cinnamon
1 stick butter, at room temperature
3/4 cup packed brown sugar
1 egg
1 tsp vanilla extract
1 tbsp milk
3/4 cup fresh blueberries
1/2 cup granulated sugar, for rolling dough

  1. Preheat the oven to 375 degrees F. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.
  2. In a medium bowl, whisk the flour, salt, baking powder and cinnamon; set aside.
  3. In the bowl cream the butter and brown sugar until light and fluffy, about 3 minutes. Add the egg and vanilla; beat until combined, about 30 seconds. Add the dry ingredients and beat until just dough comes together, about 30 seconds. Add in milk. If dough is still crumbly, add milk 1 tablespoon at a time until it comes together. Fold in blueberries gently with a spatula.
  4. Place the ½ cup sugar for rolling in a shallow bowl. Fill a medium bowl halfway with cold tap water. Dip your hands in the water and shake off any excess (this will prevent the dough from sticking to your hands and ensure that the sugar sticks to the dough). Roll a heaping tablespoon of dough into a 1½-inch ball between moistened palms, roll the ball in the sugar, and then place it on the prepared baking sheet. Repeat with the remaining dough, moistening your hands as necessary and sheets should hold 12 balls.
  5. Bake until the cookies centers are just set and very lightly colored, 15-18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the baking sheets about 3 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature. Store in an airtight container at room temperature.

Yields: about 2 dozen

Wednesday, August 22, 2012

Spiced Apple Crumble

I think this recipe is just perfect for a nice summer dessert! Can be eaten hot or cold and can be frozen too :) I made this crumble for my friends BBQ party and it was very popular with the guests. Looking for something warm that dances in your taste buds? Well I think that a homemade apple crumble is the best choice. Recipe below. Follow me on this blog for more blog updates!

For the base:
1 1/3 cups all-purpose flour
2 tbsp. sugar
1 tsp. salt
1 stick unsalted butter, at room temperature
For the filling:
4 medium-sized apples, peeled, cored and coarsely diced
5 tbsp. sugar
¼ tsp. cinnamon
2 tsp. cornstarch
2 tbsp. lemon juice
¼ cup fruit jam (I used peach)

For the topping:

  • ½ cup all-purpose flour

  • 3 tbsp. sugar
  • 4 tbsp. unsalted butter, softened

    1. To prepare the filling: In a large skillet combine the apples, sugar, and cinnamon.  Cook over medium heat, stirring occasionally, for 5-7 minutes, until apples are tender but still firm. In a small cup, whisk together cornstarch and lemon juice. Add to the apple mixture and continue cooking, stirring constantly for 3 minutes or until thickened. Remove from heat and set aside to cool.
    2. Preheat oven to 350°.  Line an 8×8” baking dish with foil, leaving overhang on both sides for easy removal later. Grease foil.
    3. To make the base: In a medium bowl combine flour, sugar and salt. Mix well. Cut the butter into the flour mixture using a pastry blender, two forks or your hands, until it resembles breadcrumbs. Press the mixture into the bottom of the prepared pan.  Bake for 10-12 minutes, until lightly browned around the edges.  Remove from the oven. Spread the fruit jam evenly on the base while it is still hot.  Top with the cooked apple mixture.
    4. In a medium bowl combine all ingredients for the topping. Mix well until combined and crumbly.  Sprinkle over the apple layer. Bake for 25-30 minutes or until golden brown. Remove from the oven and allow to cool. Using the foil, lift out of pan.  Cut into squares and serve. (If desired, refrigerate before cutting to firm up a bit for easier slicing.)

    Saturday, August 18, 2012

    Summer 2012: Korea Baby~

    Summer of 2012! A week in Korea and I had a blast! So much to share with you guys but some of my pictures are missing :( but here are the rest that I have found :)

    Cream filled desserts that are made in this hot stone shaping machine that bakes these "Manjoo" in seconds!
    In Korea, you literally walk EVERYWHERE. Unless you take the subway, bus, or taxi for far away travels.
    Hot Stone Pot Restaurant where the food stays hot in the steaming hot stone bowl. 
    Yes. Muffins. With exotic flavors, I chose three. Green Tea Apple, Mango, and Real Cran Berry Muffins. At the Manoffin Gallery Cafe in the underground subway station!
    Real Cran Berry Muffin
    Mango Muffin
    Tallest soft ice cream i ever saw. Strawberry w/ chocolate and blueberry w/ vanilla yogurt!
    Korean Pizza Hut! Hawaii pizza :)
    Ah yes. Paris Baguette is Korea's famous  Korean-French bakery, where they sell many fresh breads and pastries.
    Waffle and strawberry sundae dessert!
    Waffle and ice cream dessert.

    These beautiful pieces are found in the National Museum of Korea. The one on the right, if you're wondering, if a gold headpiece that the ancient queen wore on her wedding days.

    These two photos above are from a temple (sorry don't know what it's called!) where when it rains, it creates a waterfall that has natural clean drinking water that you can drink right out of a huge purifying stone bowl!
    Went to explore Lotte World. Somewhere that is similar to Disney Land  but has indoor/outdoor  parades, ice skating, and even rollor coasters!
    Pretty picture right? Yes. I took this photo :P

    Went to an Aquarium 
    This river is a major tourist attraction in Korea and it runs all the way to the Yellow Sea. Its even more magical during the night. Perfect for romancing (I saw many couples while taking a stroll).
    I got a chance to explore an ancient old palace where kings and queens used to live in!
    Just me and my sister in front of short green doors (me on the right side).
    Giant Forever 21 clothing store?? I just died and gone to heaven..
    The famous Namsan Tower! So tall that you can acually see it popping out of the mountain trees!
    At first, I thought these were Christmas trees. Turns out, they were a tree made of locks and papers! These aren't just any locks and papers, these are wishes that people have wrote on with their true love and locked it onto the tree <3
    Another wishing lock statue
    On top of the Namsan Tower and i can basically see the entire land of Korea!
    Outdoor water fun!

    Well I had more pictures but disappointingly I have lost them :'( I had a ton of fun in Korea and I can not believe my summer vacation is almost over! School will start anew and I will soon be moving to my new high school as a freshman. Woo Hoo! Hope you liked viewing and learning some facts about Korea! 

    Saturday, August 11, 2012

    Chickpea Hamburger

    The healthiest homemade fast food ever made! Only about 200 calories per hamburger :) It could have been 300 calories but I did not have any hamburger buns in my house :P These special patties taste just like the real thing and it has a hint of Indian flavor in my opinion because of the cumin seasoning. Anyways, follow me on this blog for more blog updates! Enjoy!


    1 15-ounce can chickpeas (or 1 1/2 cups cooked), drained and rinsed
    1 yellow onion, finely chopped
    3 cloves garlic, minced
    1/4 cup chopped fresh parsley
    2 tablespoons tahini
    1 1/2 to 2 teaspoon ground cumin
    1 teaspoon ground coriander
    1/2 teaspoon salt
    1/8 teaspoon freshly ground black pepper
    1/4 teaspoon cayenne pepper
    1 teaspoon lemon juice
    1 teaspoon baking powder
    1 cup plain bread crumbs
    4, 100 calorie flat bread, or regular hamburger buns

    1. Heat the oven to 400 degrees.
    2. Pulse the chickpeas in a food processor until thick and pasty (if too dry, add a tablespoon of water at a time for it to come together). Transfer to a medium- size bowl.
    3. To a large bowl, add the onion, garlic, parsley, tahini, cumin, coriander, salt, black pepper, cayenne pepper, lemon juice, and baking powder. Slowly add the bread crumbs until the mixture holds together. Add more bread crumbs, as needed. Shape into patties.
    4. Place on a nonstick cookie sheet and bake for 10–12 minutes, or until golden brown on the bottom. Using a spatula, flip each patty over, and cook for 10–12 minutes more until the other side is golden brown. Remove from the oven. You may fry the patties with a little oil in a pan on the stove top.

    Thursday, August 9, 2012

    Vegan Cauliflower Grean Bean Sandwich

    A healthy recipe for those who are weight watchers or simply because they are vegan :) I have made 3 vegetarian/vegan sandwiches so far and I am proud that I have discovered multiple flavors about different ways to make burgers in a healthier way that adds more protein into your diet! There are so many things to do with my whole entire baking/cooking experiences and I am so glad that I made the decision to share with the world that a 14 year old (like me) can do things like this. Anyways...excuse my rambling speeches....Follow me on this blog for more blog updates! Enjoy!

    Smashed Cauliflower and Roasted Green Bean
    Makes 3-5 sandwiches 

    Sandwich ingredients:

    2 tbsp Olive Oil
    2 1/4 tsp crushed Garlic (about 2-4 cloves)
    1/2 medium head (1 lb) Cauliflower, roughly chopped
    1 cups Milk
    1/2 tsp Sea Salt or Kosher Salt
    1/2 lb green beans
    a few sprigs fresh Thyme or Tarragon
    1 1/2 tbsp Olive Oil
    1/4 tsp Sea Salt or Kosher Salt
    fresh cracked Black Pepper

    Smashed cauliflower directions:
    1. Chop the cauliflower roughly. 
    2. In a large pot, heat olive oil on medium heat. Add garlic and cook until light golden, stirring very frequently. Add cauliflower and milk. Increase heat to bring to a simmer, then lower heat back to medium (should be a vigorous simmer without boiling over). Simmer until cauliflower is tender, about 15 minutes, stirring occasionally. Remove from heat.
    3. Mash cauliflower to break down the bigger chunks. Season with salt.

    Roasted green bean directions:
    1. Preheat oven to 400ยบ F.
    2. Toss green bean, thyme, and olive oil on a sheet pan. Season with sea salt and black pepper. Roast in oven for 10 minutes, toss the asparagus, then continue roasting for 10-15 minutes, or until lightly browned and tender.

    Sandwich directions:
    1. Toast bread.
    2. Spread a 1/4" layer of smashed cauliflower. Lay a few spears of green beans. Add a couple slices of tomato and arugula (optional). Cut in half and serve.

    Friday, August 3, 2012

    Orange Loaf w/ Orange Glaze

    Wow! I just love, love, love zesty and fruit flavored loaf breads. I mean, who doesn't? It is one of the things that make desserts unique and special. When I am baking, it is not just flour, sugar, butter, and eggs, it is the passion that makes you fall in love with the idea to be creative. You see, I am very passionate and I am only 14 years old! Follow me on this blog for more blog updates!

    ½ cup + 1 tbsp unsalted butter, softened
    ¾ cup + 1 tbsp caster sugar
    2 eggs
    1 ½ cups + 2 ½ tbsp flour, sifted 
    1 ¼ tsp baking powder, sifted 
    1 tbsp milk
    finely grated zest of 1 large orange
    4 tbsp orange juice

    Orange icing:
    1 ¼ cups powder sugar, sifted
    2 tbsp orange juice
    zest of 1 orange, to decorate

    1. Preheat the oven to 350°; butter a 9x5 inch loaf pan.
    2. Place the butter and sugar in the bowl and beat for 8-10 minutes or until light and creamy. Add the eggs, one at a time, and beat well. Sift the flour and baking powder and mix well. Add the milk, orange juice and zest and mix until smooth. Do not over mix.
    3. Spoon the mixture into the prepared pan and bake for 45-50 minutes or until golden and cooked when tested with a skewer. Cool completely on a wire rack, then carefully unmold.
    4. To make the icing: combine the sugar and orange juice in a small bowl and mix to form a smooth paste. Use a palette knife to spread the orange icing over the cake and top with the zest.

    Serves 8-10