U.F.O.---A Simple After School Snack

My little boy loves peanut butter.  Unfortunately, his school has a “no nuts allowed" policy since there are some other classmates who are allergic to nuts.  What is a little boy going to do without his peanut butter jelly sandwich at school?  Well, he can indulge all he wants after school with these apple slices, topped with peanut butter and cranberries.

Seriously, these are all his favorite ingredients, all in one bite/slice. I was skeptical before I tried this combination. But boy, this could be Mommy’s after school favorite as well. The sweet and tangy green apple slices are crunchy; it goes so well with the smooth and nutty peanut butter. The dried cranberries on top add another layer of sweetness, tartness, and a different texture. I’m truly surprised by how well they go together. To keep the apple slices from turning brown, I toss them into some lemon juice right after slicing them. Best of all, this after school treat is ready in no time! So perfect for Fall when the apples are abundant.  Try these with sweet and juicy Fuji apples too, I guaranteed you’re going to love it.



Last but not least, I’m submitting this to Kitchen PLAY.  The US Apple Association is sponsoring a giveaway at Kitchen PLAY. Simply recreate any one recipe from this month’s Progressive Party, post about the experience on your blog and provide a link to your post on Kitchen PLAY to enter. All qualifying bloggers in each course will be entered to win $100 (6 prizes total). The deadline is September 30, 2011. Please review the complete contest rules before entering. Thanks Deanna from The Mommy Bowl for this fun snack idea! Good luck!



Apple Peanut Butter Disk A.K.A UFO: Printable Recipe
Makes 12

1 Granny Smith apple, thinly sliced and core removed
Juice of 1/2 lemon
1/2 cup creamy peanut butter
1/4 cup dried cranberries

Toss apple slices in lemon juice as soon as they are sliced and cored to prevent browning.  Top each slice with 2 teaspoons peanut butter and a few dried cranberries.  Enjoy.

This recipe is shared with:

Friday Favorites
Melt in Your Mouth Monday
Tuesday's Tasty Tidbits

Almond Cookie Crisps

If you’ve been to a Chinese bakery, you would have probably seen these Almond Cookie Crisps.  They are usually packaged in small plastic treat bags going for $4 to $5 for just 10 or 12 cookies.  Yeah, kind of pricy but they are ridiculously good.  I obviously don’t want to pay $5 anymore for just 10 little cookies (although I had in the past, many many times when I lived closer to a Chinese bakery).  Now, I can make my own at home.  Besides saving a whole lots of money, I can enjoy these anytime I want.  *I’m doing a happy dance here when these little cookies are out of the oven!* 

The ingredients in these cookies are simple.  There are egg white, sugar, flour, salt, almond, a little butter and vanilla extract, that’s all. Yes, very simple ingredients, but that can turn into something truly amazing. Here’s a warning, these cookies care ADDITIVE! Super ADDITIVE!  Okay, you’re officially warned.



These Almond Cookie Crisps are crispy, crunchy, nutty and with a hint of vanilla.  I love to hear that crunch when you bite into one.  They’re even semi-see-through too.  They are perfect for Christmas gift-giving as well.  Hm…with a glass of milk, I can easily finish the whole batch on my own... truly some very dangerous stuff!



Not only there are just a few ingredients involved in these cookie recipe, they are super easy to make, too.  All you need is a small mixing bowl, measuring spoons, measuring cups, and a whisk.  Yes, you don’t even need to take out the hand held mixer.  The key to making these cookies super thin and crispy is to spread a small amount of the batter out.  Then, make sure the almond flakes are in a single layer, which do need a little time and patience to get the whole batch done, and so it is worth it.  Or, simply ask your kids to help out spreading them out.  It would be a fun baking project together. 



Today marks the very first day of a school year for my little boy, who started pre-school in less than a year ago.  It is also my first "back to school" experience as a Mom.  These cookies are perfect as after school snacks.  I'm sure he'll love these cookies, as much as his Mommy does.  I'm so proud of my little boy!






I'm submitting this recipe to Holiday Recipe Swap.  Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by OXO.



Almond Cookie Crisp: (Adopted from Agnes Chang’s Baking Made Easy)
Print This Recipe
Makes 42 to 45 cookies (depending on the size)

2 large egg whites, room temperature
a pinch of kosher salt
1/2 teaspoon vanilla extract
1/4 cup plus 2 tablespoons castor sugar
1/4 cup plus 2 tablespoons all purpose flour
1 cup almond slices
2 1/2 tablespoons butter, melted

Preheat oven 325F. Line baking sheet with silicone baking mat or parchment paper.
In a small mixing bowl, whisk egg white, salt, vanilla extract and sugar until foamy.  Whisk until sugar is completely dissolved.  Whisk in flour until no lumps.  Then, gently fold in almond slices and butter.

Spoon 1 to teaspoon of batter onto prepared baking sheet and spread batter into a 2 to 3-inch circle.  Make sure the almonds flakes are not overlapping each other.  Spoon the rest of the batter on baking sheet with each cookie at least 1-inch apart. Might need to bake cookies in batches.

Bake 9 to 12 minutes depending on their size, rotate baking sheet once during baking.  Bake until slightly golden brown.  Remove from baking sheet and cool completely on wire rack.  Cookies will crisp up once completely cool.

*Do not over bake them because they tend to turn a little more golden brown after they're out of the oven.

This recipe is shared with:

Full Plate Thursday
Foodie Friday
Friday Favorite
I'm Lovin' It
Friday Potluck
Fresh Food Friday
Fat Camp Friday
Sweets For Saturday
Family Fresh Cooking
Savory Sunday
Mingle Monday
Making You Crave Monday
Melt in Your Mouth Monday
This Week's Craving
On the Menu Monday
Everyday Sister Sharing Sunday
Tuesday Talent Show

Happy Birthday—Baby Girl

In the past birthday parties for my little boy, I’ve made Japanese Cheesecake to celebrate.  You can check out the recipe and pictures here.  The Japanese Cheesecake was super easy to make, light, fluffy and anyone who’ve tried it would love it and ask for the recipe.

For baby girl’s birthday this year, I decided to make something new.  Something more girly for her. 



Plus, I’ve got an incentive to make a more girly cake.  It’s the lovely pink stand that you’re seeing in these pictures.  I purchased this cake stand from the Amazon gift card granted by the Fairy Hopmother.  Here’s the detail if you’ve missed that post.  How could I not create a girly cake to match this lovely cake stand?  Plus, my kids love strawberries and it’s the peak season to enjoy them.



This cake might sounds similar to the Meyer Lemon and Strawberry Mousse Cake that I’ve created before.  But in fact, they were quite different.  With my baby girl’s birthday cake, I used the Meyer Lemon Cake recipe here.  Baked it in an 8-inch round cake pan and split it in half to create 2 layers. The previous Meyer Lemon cake was a vanilla sponge cake.  Along with the fresh strawberries in between the lemon and strawberry mousse layers, I also added some Lemon syrup onto the top of the cake.  The Meyer lemon flavor was a lot more intense compared to the previous layered mousse cake that I've made.  However, the sponge cake portion of the earlier version was more soft and more fluffy.



Another difference is the mousse layer.  Instead of making the Lemon Mousse from scratch, I used the Meyer Lemon curd that I had on hand and folded in some whipped cream, and that was it.  Super simple.  Here’s the recipe for the Meyer Lemon Curd.  I managed to make extras for our guests to take home too. 



I just wanted to take this opportunity to thank everyone who took the time to celebrate my baby girl’s birthday with us.  Thank you for all the wonderful gifts, warm wishes and precious memories.  Including all of you, who visited my blog today.  Thank you!

I wish my baby girl to be healthy, happy and beautiful as she always is.  Happy Birthday again, my sweetie!





This post is linked to:

Sweets for Saturday
Sweet Treats Thursday
Sweet Indulgences Sunday
Melt in Your Mouth Monday
On the Menu Monday
Fresh Food Friday
I’m Loving It
Everyday Sister Sharing Sunday

Amazing Transformation—Roasted Potatoes with Herbs de Provence to Sausage Hash Brown

Yes, amazing transformation!  Unfortunately, it’s not on my body (I wished though)!  hahaha…of course, I’m talking about food here on my blog.  If you ever run out of side dish ideas, here’s a quick and simple recipe for you. Roasted Potatoes with Herbs de Provence.  I found some multi-color mini potatoes from the market the other day, they were perfect for roasting.  Simply drizzle them with olive oil, season with salt, pepper and Herbs de Provence.  Roasted in the oven until they are golden brown and fork tender.  I love the fragrant that the Herbs de Provence brings to this dish, it really made the flavor pops and not over-powering the natural flavor of the potatoes.



We couldn’t finished all of the potatoes that night, so, I saved them for the next day and transformed them into Sausage Hash Brown.  To make the sausage hash brown, I used some red onions, green, red and yellow bell peppers and ground pork (yeah, I didn’t have sausage at home so I made my own).  I think it’s healthier to make your own sausage because you can use leaner meat or even substitute with ground turkey.



Chopped up the vegetables, seasoned the ground pork.  Then, brown the meat and sautéed the vegetables until they are crisp-tender.  Tossed them back together and there you have it.  It’s that simple. 



For a finishing touch, I added a dollop of sour cream and sprinkles of green onions on top.  My kids gobbled up their hash brown in record time!  It was that delicious.






Roasted Potatoes with Herbs de Provence:
2 pounds of multi-color mini potatoes (or any varieties you can find)
2 tablespoon olive oil
2 teaspoons Herbs de Provence
Kosher salt and freshly grounded black pepper to taste

Heat oven at 475F.  Wash, pat dry and cut potatoes into 1 1/2-inch cubes.  Just make sure they are all around the same size for even cooking.  I left the skin on because that’s the good stuff.

Place potatoes on a baking pan, drizzle with olive oil and slightly toss to coat.  Arrange potatoes in a single layer.  Season with Herbs de Provence, salt and pepper.

Roast in oven for 20 minutes, insert a fork to check doneness.  If they’re not as fork tender as you like, put them back to the oven and roast for another 5 minutes until you’re satisfied.  Total roasting time depends on the size of the potatoes.

Rest for 3-5 minutes before serving.  They’re extremely hot when they’re first out of the oven.


Sausage Hash Brown:
1 pound of Roasted Potatoes with Herbs de Provence
1 pound of ground pork (I used lean ground pork, you can also use ground turkey)*
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon sweet paprika
1/2 teaspoon fennel seeds, toasted and grinded
1 red onion
1/2 each of green, red and yellow bell peppers
2 green onion, finely chopped
Sour cream

In a large mixing bowl, mix ground pork with salt, pepper, paprika, and grounded fennel seeds. 
Diced the potatoes and vegetables into bite-size pieces.

In a heavy sauté pan over medium-high heat, add a tablespoon of olive oil and brown the ground pork until cook through.  Break them up into bite-size pieces with a wooden specula while browning. Place in a large serving bowl and set aside.

In the same skillet, add 2 teaspoons of olive oil and sauté the potatoes until edges are brown.  Remove from heat and place them into the same bowl with the meat.

Add a teaspoon of olive oil in the same skillet and sauté the vegetables until crisp-tender.  Add the meat and potatoes mixture back to the pan and cook until heated through.
Serve with sour cream and sprinkle with green onions on top.

*Note: if you used ground pork butt, which contains higher percentage of fat, use less oil while cooking and might need to drain off excess oil before cooking the potatoes and vegetables.

This recipe is linked to:
Full Plate Thursday
Fresh Bites Friday

Baked Alaska—First attempt

The blow torch is one of my favorite kitchen tools that I love to play with use.  Yeah, better don’t play with fire.  I was thinking, beside crème brûlée, what else can I use my blow torch with?  First thing that came in mind was Baked Alaska!  I was thinking to myself... “Really?  Do I have to go that far just to play with use the blow torch?”  Yes, really. And here we go... even though I was rather hesitatant. 

Since I already have some cupcakes baked-up, I sliced them up into 1/2 inch disks to fit into my bowls.  This way, I was already a step ahead and didn’t need to bake a whole sheet of cake just to try out this dessert.  That was a huge “motivation” for me.  Yeah, I get lazy sometimes, even in the kitchen.   :P  And you can definitely use the in-store chiffon cakes or any cakes you have on hand for the cake layer.  Guess we all love a little short cuts in the kitchen every once in a while.



So, for my very first attempt of Baked Alaska, I used previously baked chocolate cupcakes, then layered them with our favorite coffee ice cream.  It came out so perfect, so delicious, and just the flavor we love.  It’s to die for and so beautiful to look at as well.  When I make this Baked Alaska again in the future, I will have no problem baking a sheet of cake just for this.  It’s totally worth it.  Plus, it’s much easier to make than it looks.  You’ve got to give it a try and you’ll agree with me.




The meringue layer was warm, foamy, smooth and crunchy from the slightly browned tips.  Inside were layers of soft and spongy chocolate cakes and strong coffee flavor of creamy, icy-cold ice cream.  Every bite was interesting and delicious.  Hm…I couldn’t wait to make this again.  Now, here’s a small issue.  Since I used the cupcakes that I already have on hand, I just scooped out whatever last bit of ice cream I had in that tub to make this Baked Alaska, and I didn’t have the exact measurement for these 2 ingredients.  I know!  I know. What a mistake.  Anyhow, I will put the approximate amount as a guildline.  I do have the recipe for the meringue layer and that’s really the key to this dessert.  I used a bowl as my mold for the cake and ice cream layers and that bowl measured 5 1/2-inch in diameter and 3 1/2-inch in height.  I’ll provide the recipe below to make an 1-inch thick meringue layer to cover this cake.  I promise I’ll measure everything and write them down when I make this dessert again.  Guess I was too excited knowing that I can get my hands on the blow torch again!  Yeah, what a lame excuse, but so true.  :P 

Last but not least, just be very careful when you use the blow torch.  I know it’s sounds like fun (in fact, it is) to use.  But after all, it could be dangerous and definitely not a toy.  I always make sure my kids are not around when I use it (you know how kids like to copy everything we do) and store it away in a secured place that they can’t reach.  :)  Better be safe than sorry.









Baked Alaska: Printable Recipe
Servings: 4


Approximately 5 to 6 Chocolate cupcakes, cut into 1/2-inch disks
Approximately 1/2 pint of your favorite ice cream (I used coffee here)
1/2 cup sugar
2 large pasteurized egg whites
A dash of vanilla extract

Line a small bowl, 5 1/2-inch in diameter and 3 1/2-inch in height with plastic wrap.  Leaving extra plastic wrap hanging over the sides of the bowl.  Put a layer of the cupcake to cover the bottom of the bowl.  Spoon  1/3 of the ice cream onto the cake layer (about 1/2-inch thick).  Smooth the top of the ice cream and top with another layer of cupcake disks.  Break the cakes to fit into the bowl if necessary.  Top with remaining ice cream and smooth the top.  Cover with the final layer of cupcake disks, again, break the cakes to fit the surface if necessary.  Fold the plastic wrap over the cake and place in freezer for at least 45 minutes to harden.

Put the sugar and egg whites in the bowl of the stand mixer over a saucepan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes.  Remove from heat and secure the mixer bowl to the stand mixer, beat the egg whites mixture with the whisk attachment on medium-high speed until stiff peaks form, about 5-7 minutes.  The meringue should be very thick and shiny.  Mix in vanilla extract.  Place meringue into a pastry bad with a large star tip.  Take the prepared ice cream cake out from the freezer, lift the cake out by pulling the sides of the plastic wrap.  Invert the cake and place it onto an oven safe plate, discard the plastic wrap.  Pipe the meringue onto the cake, starting from the bottom.  The meringue layer should be around 1-inch thick.   Follow manufacturer’s instruction of the blow torch and brown the tips of the meringue.  Let cake stand for 5 to 8 minutes before cutting into it.  Enjoy!

**Note: If you don’t have a blow torch, you can preheat oven to 500F before you take the cake out from the freezer to pipe.  Brown the piped cake for 4 minutes or until the meringue tips are golden brown.

This recipe is linked to :
Full Plate Thursday
Foodie Friday

Broccoli-Beef and Shiitake Mushroom Rice Noodle

Just realized I haven’t post that many Asian or Chinese dishes on my blog.  You might see all kinds of breads, cookies, and desserts here.  But trust me, those are not what we normally consume everyday, although I have no problem with that at all…LOL.  On average, at least five out of seven days a week, I cook a traditional Chinese dinner, which includes steam rice and 1 to 2 main dishes that contains meat (or seafood) and vegetables.  I tend to make more simple dishes on the weekdays and perhaps make the more time consuming ones over the weekends.  Nevertheless, it’s still not a simple task to cook up 2 different dishes every night, let alone came up with new dishes to cook every day.



Thanks to my son, our dinner menu has been changed quite a bit lately!  He is a big time noodle lover, really, any kind of noodles.  Whenever I serve noodle instead of rice for lunch or dinner, he sits down quietly and finishes his plate in no time.  So, we’ve been eating noodles and pastas more often, well, a lot more often lately!  Happy kids, happy parents, why not?!  :)  Now, this Broccoli-Beef and Shiitake Mushroom Rice Noodle is one of the most requested dish in the house, beside spaghetti with meat balls and pink sauce.  It’s easy to make, delicious and very flavorful.  Of course, I have no problem cooking this, any day of the week.  Simply change up the protein and veggies and you got a whole new dish!  I used beef and ham here for the protein, you can substitute with shrimp, chicken, pork, squid or eggs.  Besides broccoli, you can use spinach, asparagus, carrots, enokitake mushroom, snow peas or bak choy for the veggies.  Why this dish is so delicious?  The secret is in the shiitake mushroom sauce and the noodle base seasonings.  Of course, I’ll include the recipe for you below.  After you try this recipe yourself, please kindly let me know how you like it.  :)  Once you’ve tried this recipe, maybe that would change up the dinner menu at your home, too.   

                                          **Giveaway**

Canadian Beef is sponsoring a wonderful giveaway at Kitchen Play. Simply recreate any one recipe from this month’s Progressive Party, post about the experience on your blog and provide a link to your post on Kitchen Play to enter.  All qualifying bloggers in each course will be entered to win $100 (6 prizes total).  This contest is open through February 28, 2011. Please review the complete contest rules before entering. Good luck!

I recreated the Thai-Inspired Beef and Vegetable Soup with Rice Noodles into my Broccoli-Beef and Shiitake Mushroom Rice Noodle.  Since I don’t think my son can stand the heat from the Thai chili,  this would be a more kids’ friendly version for him. 
 

                          

Broccoli-Beef and Shiitake Mushroom Rice Noodle:

Main Ingredients:
1 (14 ounce) package rice noodle
1/2 pound beef flanks, cut across the grain into 1/4-inch thick slices, then julienne to 2-inch long pieces
1 cup cooked ham, cut into thin strips
1 pound broccoli florets
10 pieces dried shiitake mushrooms, soak in hot water for at least 2 hours or over night
2 cups chicken stock
2 tablespoons fish sauce (I used the brand called 3 Crabs Fish Sauce, it’s the best flavor fish sauce out there.)
2 teaspoons toasted sesame oil
5 green onions, cut into 2-inch long pieces

Beef Marinate Ingredients:
1 teaspoon soy sauce
1 teaspoon oyster sauce
1/2 teaspoon toasted sesame oil
1/4 teaspoon pepper

Shiitake Mushrooms Marinate Ingredients:
1 tablespoon oyster sauce
1 teaspoon sugar
1 teaspoon corn starch
1 teaspoon toasted sesame oil
pinch of grounded white pepper

In a large stockpot, bring water to boil and blanch broccoli for a few minutes until crisp-tender.  Remove broccoli with a slotted spoon, set aside.  In the same pot, add the rice noodle and cook to el dente (check package instructions). Drain well and return noodles back to the pod.  Off the heat, add the fish sauce and sesame oil, mix well until all noodles are coated with seasonings.  Taste the noodle to check seasoning, add more fish sauce to suit your taste. 

Add the beef strips with the beef marinate ingredients and mix well, set aside.
Wash the re-hydrated mushrooms and squeeze out excess liquid.  Cut into 1/8-inch strips.  Mix mushrooms with mushroom marinate ingredients.  In a medium sauce pan on medium-high heat, add mushroom and sauté for 1 minute.  Add chicken stock and bring to a boil.  Turn heat to low and cover with a lid to simmer.  Stir occasionally to prevent mushrooms from sticking to the bottom of the pot.  Cook until 1/4 cup of liquid remains. 

Meanwhile, heat a sauté pan on medium-high heat.  Add a teaspoon of oil and sauté the beef strips until cooked through.  Remove from heat and add them into the broccoli.  In the same pan, sauté the ham for a few minutes until edges are slightly brown.  Remove from heat and add to the broccoli mixture.

Heat the pot of noodle on low, add broccoli-meat mixture to the pod, add mushrooms and all liquid/sauce into the noodle.  Stir and mix all ingredients together until noodle heated through.  Off the heat, mix in the green onion.  Serve warm.



This recipe is linked to:
Hearth and Soul Hope
Slight Indulgent Tuesday
Tuesday at the Table
Real Food Wednesday
Gluten-Free Wednesdays

Marbled Japanese Cheesecake

The unpacking at the new place is progressing really well.  After opening more than 80 cartons, I’m a professional in opening boxes and can even do it with my eyes closed!  **Do not attempt at home though**  :P  I say the organizing part is 90% done around the house.  I’m so thrilled there are no more boxes lying around the living room, and so do my kids.  I have just arranged their little play area in the living room over the weekend and they are so happy with their new play area!  When I took out their toys from the cartons, they were so excited and treated the toys as if they were new.  Isn't that wonderful?

 


Not sure if any of you have tried the famous Japanese Cheesecake before.  They are crust-less, light as feather, fluffy and creamy, not too sweet and melt in your mouth kind of cake.  They are more similar to French Cheesecake with the light and fluffy texture, if you must compare.  Unlike the New York Cheesecake, which is dense and rich.  So, you won’t feel as guilty after having a huge piece of this Japanese Cheesecake.  Trust me, you’re going to want a huge piece of this cake!  Better yet, I made it marbled (with chocolate) this time because my 3 year old son requested it.  *Smile*  Sure he has some sophisticated palates, just like his mother.  hahaha… More than half of this cake was gone in less than a day!   You know how delicious it was.



So, I baked another one over the weekend to bring to my parents’ place for a gathering with my brothers, brother's in-laws and my niece.  This year, we celebrated Christmas early at their house.  Seems like everyone loves this marbled version as much as the plain one.  Below is an old picture with the plain one I made for my son’s 2nd birthday last year.  I’ll include both recipes and let you decided whichever one you want to try first.  I love both of them!



Looking at these pictures really makes me hungry and want a piece of this cake now!  Too bad they’re all gone by now.  Oh well, maybe I’ll make another one tomorrow when I get up!  If you do try this recipe, please kindly leave a comment and let me know how they turn out.  Also, please tell me if you like this Japanese Cheesecake over the traditional version.  I would love to hear from you.








Japanese Cheesecake (plain):

Ingredients
8 ounces cream cheese, at room temperature
3 ounces whipping cream
3/4  cup ultra fine sugar (caster sugar for baking)
5 eggs, separated and at room temperature
2 tablespoons cornstarch
1/4 cup plus 2 tablespoons cake flour
1 1/2 teaspoons fresh lemon juice
5/8 teaspoon cream of tartar
a pinch of Kosher salt
1 ½ teaspoon Vanilla extract
boiling water (for water bath while baking)

Directions
Preheat oven to 350 degrees.

Line a 8-inch spring-form cake pan with parchment paper on the bottom and sides. Wrap 2 layers of foil paper on the outside of the cake pan to prevent water from going into the cake pan while baking.

Beat egg whites with a pinch of Kosher and cream of tartar until egg white is soft peak. Gradually add half of the sugar, beating on high speed until egg white is medium peak. Set aside.

In a separate bowl, beat cream cheese with remaining half of the sugar until smooth and fluffy.  Whisk in whipping cream, egg yolks, vanilla extract, lemon juice, until well combined. Turn mixer on low, add flour, and cornstarch until just combined.

Gradually fold beaten egg whites into the cream cheese mixture in 3 batches (Do not over mix). Pour batter into cake pan and smooth the surface.

Place cake pan into a larger roasting pan and place roasting pan in lower third rack of the oven.  Pour enough hot water into the roasting pan to come half way up the side of the cake pan.

Bake 55-60 minutes, or until a toothpick inserted in the middle of the center comes out clean.
 
 
Marbled Japanese Cheesecake:

Ingredients
8 ounces cream cheese, at room temperature
3 ounces whipping cream
3/4  cup ultra fine sugar (caster sugar for baking)
5 eggs, separated and at room temperature
2 tablespoons cornstarch
1/4 cup plus 2 tablespoons cake flour
11/2 teaspoons fresh lemon juice
5/8 teaspoon cream of tartar
a pinch of Kosher salt
1 ½ teaspoon Vanilla extract
3 tablespoons unsweetened cocoa powder
boiling water (for water bath while baking)

Directions
Preheat oven to 350 degrees. Line a 8-inch spring-form cake pan with parchment paper on the bottom and sides. Wrap 2 layers of foil paper on the outside of the cake pan to prevent water from going into the cake pan while baking.

Beat egg whites with a pinch of Kosher and cream of tartar until egg white is soft peak.  Gradually add half of the sugar, beating on high speed until egg white is medium peak. Set aside.

In a separate bowl, beat cream cheese with remaining half of the sugar until smooth and fluffy.  Whisk in whipping cream, egg yolks, vanilla extract, lemon juice, until well combined. Turn mixer on low, add flour, and cornstarch until just combined.

Gradually fold beaten egg whites into the cream cheese mixture in 3 batches (Do not over mix) Pour 3/4 of the cake batter into the cake pan.

Fold in cocoa powder into the remaining 1/4 of the batter. Pour the chocolate batter onto the cake pan. Use a knife to make marble patterns on the batter.  Place cake pan into a larger roasting pan and place roasting pan in lower third rack of the oven.

Pour enough hot water into the roasting pan to come half way up the side of the cake pan.  Bake 55-60 minutes, or until a toothpick inserted in the middle of the center comes out clean.




This recipe is link to:
Recipe Swap Thursday

Boo……Happy Halloween!

Aren’t they the cutest monsters out there?  My kids love Elmo.  They love these Elmo Cake Pops even more!  What can I say.  They are super cute, and super yummy.  I think my neighbors’ kids are going to love me, if I have enough Elmo Cake Pops to give out as Halloween Treats! 

These cake pops are quite fun to make and it’s really a treat to see Elmo comes alive in front of my eyes!  I’ll have a full list of ingredients and props needed to make these Elmo Cake Pops at the end of this post.  First, we need to crumbled some cake that is already baked up and cooled.



Heat up the cream to a simmer, pour onto the bittersweet chocolate chip and instant coffee, stir until melted and smooth.  Then, mixed the ganache to the cake crumb until they became wet sands texture, like the picture below.



Roll the cake mixtures into quarter size balls and place on parchment paper lined cookie sheet.  (should make 45-50)  Place in Freezer for 15 minutes to firm up.



Below, the white decorating dots are for Elmo’s eyes, orange jelly beans for his nose, and round sprinkles colored in black for Elmo’s mouth.  If you can find small and thin circles of chocolate chip, you can use that for Elmo’s mouth instead.






Melt the red candy melts in microwave according to package instructions.  Insert a lollipop stick into the cake balls (about half way).  Carefully dipped the cake balls into the melted candy melts coating.  While coating is still wet, decorate with eyes, nose and mouth.  Use a toothpick and dipped the candy coating to create the furry look all around.



Tah-dah….Elmo is ready for Halloween!









Are you scared yet?!  Happy Halloween!



To make these Elmo Cake Pops, you’ll need the following ingredients and props:
(Recipe adopted from Cake Pops)

1) 1 Box cake mix (cook as directed on box for 13 x 9 cake)
2) 12 ounces bittersweet chocolate chips (for ganache)
3) 2/3 cup whipping cream (for ganache)
4) 1/2 teaspoon instant coffee (for ganache)
5) Red Candy Melts (1lb Package) for coating cake balls
6) Lollipop Sticks
7) Toothpick (to apply candy melts to create Elmo’s fur)
8) White decorating dots (or any round, white candy you can find, for example sixlets)
9) Orange jelly beans (Elmo’s Nose)
10) Round Sprinkles (Elmo’s mouth)
11) Edible ink pen (to draw mouth and eyes)
12) A block of foam board, to hold the lollipop sticks / cake pops when finished

Instructions:

Follow the instructions on cake mix box to bake up the cake for 13 by 9-inch pan.   Let the cake cooled and crumbled the cake with a fork. 

Heat up the cream to a simmer, pour onto the bittersweet chocolate chip and instant coffee, stir until melted and smooth.  Then, mixed the ganache to the cake crumb until they became wet sands texture

Roll the cake mixtures into quarter size balls and place on parchment paper lined cookie sheet.  (should make 45-50)  Place in Freezer for 15 minutes to firm up.

Melt the red candy melts in microwave according to package instructions.  Insert a lollipop stick into the cake balls (about half way).  Carefully dipped the cake balls into the melted candy melts coating.  While coating is still wet, decorate with eyes, nose and mouth.  Use a toothpick and dipped the candy coating to create the furry look all around.

Stick the lollipop sticks of the finished cake pops on the foam board until ready to serve.

“Mickey Mouse” Seafood Over Brown Rice

 
 

 
It’s not easy being a Mom, I learned that after I became one myself.  LOL…Not sure if the moms out there have troubles having your kids sit still until they finished their meals?  Sound familiar, right?  Sometimes, we all need a little tools and gadgets to make a kid’s meal looks fun and festive.  I found one and just want to share with you.  Look at the picture below, it’s a really fun plate to eat, don’t you agree? 



This Mickey Mouse ring is supposed to be an egg ring (haven’t make an egg with it yet, this is the very first use of the ring).  I do plan to mold eggs, pancakes, and cakes, with it in the future, stay tune.  I love the non-stick coating because it’s really easy to clean up.  The material is very sturdy and I’m sure it’ll maintain its shape over time.  Please click here if you’re interested to get one for your kids or for the kids in you.  :)  My son loved it and he finished his dinner in record time!  Happy kid and happy mom!


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