Thursday, December 30, 2010

Double Chocolate Crackles

 Let me start off by saying this is one of the best cookies I've ever made!
They remind me of a chocolate doughnut, nough said? No not enough
I forgot to mention how extremely easy and fast they are to make.
I took these to a pot luck and everyone asked for the recipe.

Double Chocolate Crackles
adapted from Food Network magazine

- 1 1/2 c. all purpose flour
- 1/2 c. granulated sugar
- 1/2 c. natural cocoa powder
- 3/4 t.baking soda
- 1/2 t. salt
- 6 T. unsalted butter, melted
- 2 large eggs, lightly beaten
- 1/2 c. white chocolate chips
- 1 c. confectioners' sugar

1. Whisk the flour, granulated sugar, cocoa powder, baking soda and salt
in a medium bowl. Whisk in the melted butter and eggs until combined,
then stir in the white chocolate chips. Cover with plastic wrap and chill
until firm, about 1 hour.

2. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
Put the confectioners' sugar in a shallow bowl. Roll tablespoonfuls of dough
into balls, then roll in the confectioners' sugar until well coated. Place 1 inch
apart on the baking sheets.

3. Bake until the cookies are puffed and the tops are cracked, about 10 minutes.
Let cool 2 minutes and transfer to a rack to cool completely. Store in an airthight
container up to 1 week.

Monday, December 27, 2010

Spinach Quiche

I wish I had a better picture so you guys looking at this would actually
feel the need to make this scrumptious spinach quiche but all I have is this.
Everyone that tried it gave this recipe a 10. Hope you guys give it
a try , it is absolutely easy, fast and delicious!

Spinach Quiche
recipe adapted from Smitten Kitchen

3-ounces cream cheese, room temperature
1/3 cup half and half (or milk)
3 eggs
1 10-ounce package frozen chopped spinach, thawed and drained
1/2 cup grated cheddar (gruyere works well, too)
1/4 cup grated Parmesan
4 to 6 green onions, thinly sliced (1/2 cup finely diced red or white onion or shallots work as well)
1/4 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 425°. Beat cream cheese in medium bowl until smooth. Gradually beat in half and half and eggs. Mix in remaining ingredients. Pour mixture into prepared crust. Bake until crust is golden brown and filling is set, about 25 minutes. Cool 10 minutes before serving.

Sunday, December 26, 2010

Cinnamon Rolls with Cream Cheese Icing

I can't seem to keep up with my blog, there is always something that gets in the way
of posting new recipes but now that I threw out my old computer and have
a new one that is 10 times faster, I will try my best to update more often.
I think i will make it my new year's resolution to update my blog at east once
every week.

Now let's get to the good stuff. I had been craving cinnamon rolls for a while and
I finally made some a couple of days ago, they were absolutely delicious!
I tried a new recipe this time, a recipe that i found on one of my favorite blogs
White on Rice Couple. I changed a couple of things, I didn't have any
Vietnamese cinnamon but I am definitely going to try to find some now, also
I only used a little over 1/2 the sugar that it calls for in the filling and I added
some raisins. I recommend you guys try making cinnamon rolls, don't get intimidated
by the number of steps, it's really quite easy (:

Cinnamon Rolls Recipe adapted from White on Rice Couple
*makes 12 rolls

1 c Milk
4 t Active Dry Yeast, 1 1/2 packets
1/4 c Sugar
1 t Sea Salt
1/2 c unsalted Butter, melted
3 1/4 c all-purpose Flour

Cinnamon Filling
1/2 c unsalted Butter, melted
1 c Brown Sugar
1/4 c granular Sugar
2 1/2 T ground Cinnamon (or 3 T freshly grated Vietnamese cinnamon if you can get it)
1/4 - 1/2 c Raisins

2 oz Cream Cheese, at room temp.
1 c Confetioner’s Sugar
2 T Milk

1. Make the Dough. Gently warm the milk in the microwave for about 34-45 seconds until luke warm.
Pour milk into a bowl with the yeast, sugar, and sea salt. Stir to combine and dissolve yeast. Stir in the melted butter.

2. Mix in the flour until a soft dough forms. ( If too sticky you can add a little more flour but I found
my dough to be perfect, it might have even been a bit too much flour.)

3. Cover bowl and set in a warm place to rise for about an hour or until doubled in volume.

4. When dough is almost done rising, melt cinnamon filling butter. Combine sugars and cinnamon in a bowl and set aside.

lightly butter a 9×11 baking dish

5. Put dough on a lightly floured work surface.  Roll dough out to approx. 1/4″ thick and 18″x14″.

6. Spread Cinnamon Filling’s melted butter evenly across the top surface.  Evenly sprinkle cinnamon sugar mix over dough.  Beginning with the longer side facing you, use both hand to roll the dough into a log. Slice the log into 12 even sections.

7. Place the rolls cut side up in the buttered baking dish.  Cover and allow to rise for 30 minutes in a warm place. While rolls rise preheat oven to 350°F.

8. Bake the rolls for approx. 15 minutes or until golden. Remove from oven and allow to cool for 15-20 minutes.

9. While cinnamon rolls cool, make icing. Combine the cream cheese, confectioner’s sugar, and milk in a bowl and mix until smooth. Pour icing over cinnamon rolls and serve.


Later on today I will be posting 3 more recipes!
Double chocolate crackles, a Mrs.Fields chocolate chip
cookie and a delicious spinach quiche.

Tuesday, November 9, 2010

Sugar Cookies For Decorating


- 1 lb. margarine, room temp

- 3 c. granulated sugar

- 4 large eggs

- 1 T. vanilla

- 1 t. orange emulsion* or 1 T. orange zest

- 7 c. flour

- 2 t. baking powder

-1 t. salt

1. Cream Margarine and sugar. Add eggs and flavorings and mix well.

2. Stir in flour mixed with baking powder and salt. CHILL at least
2 hours I recommend overnight.

3. Bake cookies at 350 degrees for 8-10 minutes but you all know
the time really depends on your oven. In my oven it takes about 13 minutes.

Also this dough will keep well in a covered container in the refrigerator
for a couple of weeks!

* I used this orange bakery emulsion from Lorann Professional Kitchen.
An emulsion is a flavoring supply that is preferred over extracts because
emulsions have a more potent, robust flavor, that won't bake out when
exposed to heat and they are also alcohol free. If you don't have an
orange emulsion use the orange zest which i love because of the slight
orange flakes that you can see in the cookies but instead of buying
flavorings now i suggest you look for emulsions. Enjoy!

Monday, November 8, 2010


Sorry for not updating the blog, this way I'll never get anywhere with my blog.
I've been busy with a couple of things, baby sitting, trying to enroll in some
city college classes, and baking. Unfortunately I didn't take pictures of anything
I made a huge sleeping beauty tres leches cake with a delicious coconut-
pineapple filling, 3 dozen baby shower cookies, and an artistic mexican gelatin
but I've been so rushed lately with everything that I didn't even have a couple
of minutes to take pictures but as I promised I will still be posting the perfect
sugar cookie recipe which is great for party favors it makes at least 60 delicious

Tuesday, November 2, 2010

After A Much Needed Vacation I am Back to Baking

I went to San Francisco for the weekend with some friends and it was

just the breather that I needed. I had so much fun, I can't wait to go back.


 I'm a fan of everything oriental so of course I had to visit China Town
and last but definitely not least eat sushi in Japan Town which was 
heaven for me, it's my dream to one day stay a whole year in Japan.

And next time I'm in San Francisco I'm definitely staying in HotelTomo!
right across the Japan Mall.

I am definitely getting back to baking, 
I'll be posting the perfect decorating sugar cookie
recipe for you guys on my next post.

Sunday, October 24, 2010


I can't wait until i get in the mood to bake again, I miss
it so much but I'm having so many issues with myself
lately that I don't have a mind to think about baking ):
If anything I should use it as an escape but I just can't
get myself to do it... I need some inspiration.

Monday, October 11, 2010

Cinderella Cake and Cupcakes

My icing skills aren't great i hate practicing.
I hate "practice" icing, it's too messy!
But I definitely should take it out of the pantry
and start frosting some cake pans.
I'm getting more birthday cakes so it's a must.
This is a Tres Leches cake and Tres Leches cupcakes.
Princess made by me out of rice krispies and
dress made of fondant, all toppers made by me.

I have a recipe I want to share with you guys soon
it's for a Tequila Tres Leches cake that i made about 
2 weeks ago and i fell in love with.
My favorite Tres Leches cake so far.

Easter cupcakes in October?

We had to do a presentation today in class, involving cupcakes and fondant.
My group had to do easter themed cupcakes. These are the cupcakes i made.

Recipe for Rice Krispies Treats and Fondant

Rice Krispies Treats


- 3 T butter

- 1 package ( 10 oz.) rmarshmallowa
or 4 cups miniature marshmallows

- 6 cups rice krispies

1. In large saucepan melt butter over low heat.
Add marshmallows and stir until completely melted.
Remove from heat.

2. Add kellog's rice krispies cereal. stir until well coated.

3. Using spatula evenly press mixture into baking sheet
coated with cooking spray. Cool slightly (only about 3-4 min.)
Using cookie cutters coated with cooking spray cut into
shapes and decorate with royal icing, fondant and/ or candy.

*When cutting into shapes with cookie cutters, the rice
krispies treats should be about 2 inches in height, not to thin
or else they won't be as pretty and they will be harder to
*Don't let them cool too much or they will be too hard
to cut with the cookie cutters.

Marshmallow Fondant


- 16 oz white marshmallows

- 3 T water

- 2 T vegetable shortening

- 2 pounds powdered sugar

1. Melt the 3 first ingredients using microwave 1 minute
every time. Stirring until completely dissolved after every minute.
Add powdered sugar enough to get a manageable dough .
(I sift my sugar over the marshmallow mixture, using a spatula i mix
it in to the marshmallow until i see that i have to use my hands to
get a manageable dough.)
It's very important to wrap in plastic wrap, very well.

* If dough is too soft, add more powdered sugar.
* This recipe is wonderful. I use it to decorate cupcakes
and cakes, it's very simple to make yet a little time consuming
and also you need patience over all it takes me about 15 minutes,
not bad (:

Thursday, October 7, 2010

Cute Fondant Decorated Rice Krispies Treats!

Birthday theme and Halloween theme decorated rice krispies!
Not only are these adorable they are absolutely delicious (:
I will be posting the recipe for both rice krispies treats and fondant.
These are perfect party favors for all occasions.

Monday, October 4, 2010

Super Simple, Super Scrumptious. Pistachio Cupcakes!

I found this recipe for pistachio cupcakes that immediately caught my attention.
Pistachios might be my favorite nut. I usually don't make recipes that aren't from
scratch because i think baking from scratch is just a lot more fun but this recipe
looked so unique i couldn't help but trying it out plus Two Tiny Kitchen did a
really good job on convincing me. There is no excuse, You HAVE to try these.

Pistachio Cupcakes, recipe adapted from Two Tiny Kitchens
 * makes 24 cupcakes 
1 package white cake mix
- 1 package instant pistachio pudding mix

- 1 c oil

- 3 eggs

- 1 c club soda


- 2 envelopes dream whip

- 1 1/4 c cold milk

- 1 package instant pistachio pudding mix

1. Preheat oven to 350 degrees.
Mix all ingredients and beat at medium speed for about 5 minutes.
Pour batter into cupcake tins and bake for about 18-22 minutes.

2. For frosting combine milk and dream whip, beat on high speed
until peaks form. Add pudding mix and beat until thoroughly mixed.
Spread on cupcakes and refrigerate.

Peanut Butter Popcorn

I think I've said this before but I LOVE popcorn.
It's the perfect snack for any occasion. I especially
love munching on popcorn while laying in bed and
watching a movie, there is just something so relaxing
about that. Anyway Pop Corn + Peanut Butter =  <3

Peanut Butter Popcorn, adapted from framed

- 10 c popped popcorn

- 1/2 c butter

-3/4 c brown sugar

-1/4 c peanut butter

- 20 large marshmallows

- 1/2 c walnuts

1.  Pour popcorn and walnuts in large bowl. Preheat oven to 250 degrees,
line cookies sheets w/ foil and spray with cooking spray.

2. In another medium bowl combine butter, brown sugar and marshmallows.
Cook at 1 minute intervals in microwave, stirring until melted and smooth.

3.Stir in peanut butter until well blended. Pour over the popcorn, stir quickly!
before it cools. Pour onto the cookie sheet. Bake for 30 minutes, stirring
after 15. Cool.

* may drizzle melted chocolate over but personally I didn't find that
it needed any.

Friday, October 1, 2010

Strawberry & Cream Cupcakes

I recently came across a really neat blog called sugar crawler and
that is where I came across this recipe which I immediately
fell in love with because of how visual appealing it is, sorry my 
pictures are not as fabulous as hers but I am pretty sure these cupcakes
where just as delicious! I loved how simple this recipe was to prepare.
You should definitely try it now while you can still get fresh strawberries.

recipe adapted from sugar crawler

makes 12 delicious cupcakes

- 1 c ap flour

- 3/4 c sugar (scant)

- 1 1/2 t baking powder

- a pinch of salt

- 3 T unsalted butter, room temp

- 1/2 c milk

- 1/2 t vanilla extract

-1 egg

- 12 large strawberries, chopped into small pieces

 - 1 c whipping cream

- 12 small strawberries to garnish

1. Preheat oven to 325 degrees, line a 12 cupcake/ muffin pan with liners.

2. Place the first five ingredients in a large bowl and beat on low speed
until you get a sandy consistency and everything is combined.

3. Pour in milk and vanilla and beat on medium speed until all ing. are
well combined.

4. Add egg and beat well for a few minutes to ensure all ing. are
well incorporated.

5. Divide chopped strawberries between liners and spoon batter on
top until 2/3 full.

6. Bake for 20-25 minutes or until lightly golden.
When completely cool frost with whipped cream and garnish with
strawberries on top.

Tuesday, September 28, 2010

Home Made Goldfish Crackers

Or not. I couldn't find the fish cookie cutter but I used the mini flower
cutters from my gum paste kit and they worked perfect.
This recipe made tons and tons of crackers so many that I began
to worry what I was going to do with them but to my surprise they
were gone by the next day. This said I think you might want to try and
make them.


- 1 c all purpose flour
- 4 T cold unsalted butter, cut into small pieces
- 8 oz cheddar cheese
- 1/2 t garlic salt
- 1/2 t fresh ground pepper
- fish cookie cutter or any other small cutter

1. Pulse the flour, butter, cheese, salt and pepper using a
food processor until the mixture resembles coarse meal.

2. Pulse in 3-4 T of water, one at a time and only enough so
the dough forms a ball.

3. Wrap in plastic and chill for 20 minutes or up to 24 hours.

4. Line 2 baking pans with parchment paper and set aside.

5. Roll out the dough, thinly so that the crackers are crunchy.

6. Cut out, place them 1 inch apart on baking pans.

7. Bake at 350 degrees until golden and crisp, 15-20 minutes.

Yaki Udon; Japanese Stir-Fried Udon Noodles

I fell in love with this recipe. This marinade worked perfect with tofu and
what a way to cook udon noodles, yummy!

recipe adapted from Wandering Chopsticks

for two servings:

- 2 (7 oz) packets fresh udon noodles

- 1 small red onion, thinly sliced

- 1 green bell pepper, thinly sliced

- 1/2 c mushrooms

- 1/2 c yellow pear tomatoes, cut in half

- 1/2-3/4 cup tofu, sliced or diced

- 1 T white wine

- 1 T hoisin sauce

- 1 T flour
- 1 t ground black pepper

- 1/2 t salt

1. Slice tofu. In bowl add 5 last ingredients, mix and set aside.
2. Slice onion and bell peppers into strips, cut tomatoes and set aside.
3. In pan drizzle some oil and add the onion, when onion is 
soft and golden, add the noodles. Let udon noodle brown and
add bell peppers and mushrooms. Wait 2 minutes and add tomatoes.
When bell peppers and mushrooms are soft put everything on a plate
and add the tofu and marinade to pan. Cook for 3-4 minutes, let thicken a bit.
4. Add veggies and noodles back to the pan and toss; serve.

Easy Pistachio Cookies!

I made these and took them to class, since the recipe makes like a billion!

Everyone asked for the recipe, they are simply delicious, cute and
so easy to make.  I'm glad I came across this recipe. I decorated them
with chocolate and chopped pistachios but honestly they are better just as is.

recipe adapted from The Italian Dish

- 1 c sugar
- 1 c softened butter
- 8 oz. softened cream cheese
- 1 t vanilla extract
- 1 egg
- 2 1/4 c flour
- 1 package instant pistachio pudding
- 1 t baking powder
- 1/2 t salt

1. Heat oven to 350 degrees.

2. Beat sugar, butter and cream cheese. Add vanilla and egg.
In separate bowl, combine remaining dry ingredients; whip
into butter. Refrigerate at least 1 hour.

3. Shape teaspoonfuls of dough into round balls and arrange
on baking sheet.

4. Bake for 10-12 minutes or until lightly brown on bottom.
Let cool and decorate.

Monday, September 27, 2010

How to shape; Un-Perfect, Perfect Chocolate Chip Cookies

I learned this tip from Diamonds for Dessert  which she learned
from Cook's Illustrated The New Best Recipe and it certainly does work.

In order to have that perfect un-perfect pastry shop cookie
you have to follow these steps:

- Make your favorite chocolate chip cookie dough.

- Dive the dough how you wish, 1 T works for me.

1.  Once you divided your dough, shape each portion into a ball.

2. Pull each ball into two equal pieces.

3. Turn both pieces so that the jagged side faces up.

4. squish them together.

5. place jagged side up on parchment lined sheets.

Bake as you would.

Milk Chocolate Caramel Cookies also from Diamonds for Dessert

Chocolate Cupcakes, Pink Butter Cream & Butterflies

 Baked these for my Boyfriends sister's birthday (:
I made the butterflies by piping melted chocolate onto
wax paper and adding little sugar pearls to make the body.
Flowers made out of fondant.

Spicy Smashed Potatoes

These potatoes are something else, let me tell you.
You HAVE to try these, I simply could not get enough of them
and matter of fact I'm making these again, tomorrow.
I can't stand cumin but in this recipe I was loving it.

recipe adapted from kitchen wench

- 1 1/2 lbs. potatoes; scrubbed and cut into smaller pieces
- 1 t paprika
- 1 t cumin
- 1/2 t cayenne pepper
- 1/2 t chili powder
- 1/2 t salt
- 1/2 t ground black pepper
- olive oil

1. Preheat oven to 400 degrees. Place potatoes in boiling
water, boil til they are half cooked. Should be able to
pierce with fork but still firm. drain. Return to pot.

2. Drizzle potatoes with olive oil. Mix together the spices
and add 2/3 of the spice mix to pot. Put the lid on the pot
and roughly shake the pot in order to smash potatoes and toss
spiced around. ( if you over cook your potatoes you will end
up with spiced mashed potatoes) Once you are done with that
lay them on a baking sheet, cut surface up. Sprinkle with
remaining spices.

3. Bake for about 15-20 minutes, edges start to crisp.
Turn the potatoes over and bake for another 10-15 minutes or
until outside outside had nicely crisped and inside is
soft and easily pierced.

4. Plate potatoes and enjoy with some sweet chili sauce &
sour cream.

Home Made Banana Chips

This is an incredibly delicious and nutritious snack.
I made mine too thin but I will definitely be making
them again. Mix them into your trail mix, put them 
in your cereal or oatmeal or simply eat them like as is.

adapted from Food Network magazine
Banana Chips

1. Slice banana into 1/8 inch thick rounds and
lay on greased baking sheet.

2. Bake at 200 degrees until golden. 2-3 hours.

3. Let harden at room temp.

Best Gluten Free Chocolate Cookies

Chocolate Puddle Cookies
- 3 c walnut halves, toasted & cooled
- 4 c powdered sugar
- 1/2 c + 3 T unsweetened cocoa powder
- scant 1/2 t fine grain salt
- 4 large egg whites, room temp.
- 1 T vanilla extract

recipe adapted from 101 cookbooks 

She had me at " texture that made me think of a collision
between soft meringue and a fudgy brownie".

1. Preheat oven to 320 degrees.
Position racks on top and bottom third.
Line baking sheets with parchment paper
( this step is crucial, i usually use wax paper
for everything so the first time i made these
cookies they got stuck to the wax paper
completely! it was the worst. moral of the story
use parchment paper.)

2. Make sure walnut have cooled, chop coarsely and
set aside. sift powdered sugar, cocoa powder, and
sea salt. stir in walnuts then add egg whites and
vanilla. stir until well combined.

3. Spoon batter onto prepared sheets, 1 T each
( these cookies will be HUGE, they expand like crazy).
allow plenty of room between cookies.

4. Bake until they puff up. Tops should get glossy
and crack a bit. 12-15 minutes. (rotate pans).

* let cool completely before removing.
they keep in airtight for a couple of days,
IF you get lucky and don't eat them all at once!