I haven’t baked in a long time and I feel that it will be a while for me to bake again next time :) I wanted to thank my coworkers for putting together a baby shower for me so I made these cookies with the help of my husband :) I got the recipe from Ina Garten’s show, and they’re my favorite so far! I love chocolate. I packaged them into little bags.
18 Jan 2010 Leave a comment
I found a great place to get fresh bread out of the stone oven in Irvine’s persian market called Wholesome choice. I love to go there and the bread normally is baked every 20 minutes. There is always a line of people waiting for the next batch to come out. The bread is the persian bread called sangak (its a flat 2-3 feet long bread) with sesame seeds. When hot, its crunchy, chewy, and so good!
I normally cut it up in smaller rectangle shapes like this:
I made some curry using this recipe and it goes well with the bread!
22 Dec 2009 Leave a comment
For Christmas this year, I decided to make homemade jam. A friend of ours made one last year for Christmas and I thought it was a pretty unique and thoughtful gift for friends and family. So, I looked on the internet to see how to make home canned jam, this website was very informative and comprehensive.
2) I bought a box of home canning jars from Ralphs, they’re about $10 for 12. They come in different sizes but I liked the 4oz and 8oz jars- they seem perfect for jam!
3) Instead of buying a canning pot, i used a regular pasta pot with a rack on the bottom of the pot.
I made 2 kinds of jam: Blackberry and pinapple, they are in season around this time of the year. Also i made them with low sugar, the regular recipes seemed a little too high in sugar content.
Low-Sugar Pinapple Jam Recipe:
- 4 Cups of finely chopped pinapple
- 2 cups of sugar
- 1 lemon (sliced)
- 1 box of sureJell pectin
Low-Sugar Blackberry Jam Recipe:
- 3 Cups of chopped blackberry
- 1 cup of sugar
- 1/4 cup of lime
- 1 box of of no sugar needed SureJell Pectin
- Cook all ingredients in low heat, except (Pectin) for 15 minutes.
- Add SureJell Pectin and cook for 5 minutes.
- Pour hot jam over the sterilized jars and lids
- Close jars and process in boiling bath as directed here in step 13. (This will seal the jars and allow the jam to be stored up to 12 months, but 6 months recommended)
I made 2 dozens of these!
07 Dec 2009 4 Comments
Since its apple season, I made several of these apple tarts to Thanksgiving parties. These are simple to make, only needs Butter, sugar, apples. :)
24 Nov 2009 Leave a comment
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup margarine or butter, softened
- 1 cup sugar
- 2 large eggs
- 1/2 cup milk
- 1 1/2 cups blueberries
- 1/3 cup sugar
- 1/4 cup fresh lemon juice
- Preheat oven to 180C (350F).
- Grease and flour 9″ by 5″ metal loaf pan.
- In medium bowl, combine flour, baking powder and salt.
- In large bowl, in mixer at low speed, beat margarine and sugar just until blended.
- Increase speed to medium; beat about 5 minutes, until light and creamy.
- Reduce mixer speed to low; add eggs, 1 at a time, beating after each addition until well blended, occasionally scraping bowl with rubber spatula.
- Alternately beat flour mixture and milk into egg mixture, mixing just until blended.
- Gently stir in blueberry.
- Spoon batter into loaf pan.
- Bake loaf 1 hour 5 minutes, or until toothpick inserted in center comes out clean.
- Place sheet of waxed paper until wire rack.
- Cool loaf in pan on wire rack for 10 minutes.
- Remove from pan and place on rack.
- With cake tester or skewer, prick top and sides of warm loaf all over.
- Prepare Lemon glaze: In small bowl, mix lemon juice and sugar. With pastry brush. brush top and sides of warm loaf with lemon glaze.
- Cool loaf completely on rack.
Applying A Glaze: Besides adding flavour to a cake, tea bread, or tart, a glaze can give a smooth, lustrous finish and seal in its moisture. Glazes can be as simple as melted jam, or a mixture of sugar and liquid. Set the cake over waxed paper to catch drips. For a flavor that permeates, prick the cake all over, then brush glaze over the top and sides of the still-warm cake.
01 Nov 2009 2 Comments
I went over to the Sprinkles in Newport Beach as I was craving something sweet today. I have had their cupcakes before from a friends house but never went to the store myself for the whole experience, and I wanted to see what the whole hype is about.
The store was small and it was packed inside. There were seats outside where people enjoyed the cupcakes with coffee.
Then I bought two all time favorite flavors, the Red Velvet and the dark chocolate cupcakes and took it home.
The cupcakes cost $3.50 each. I would say its a bit on the pricey side, but honestly I have not had a better cupcake elsewhere with this kind of cute packaging and frosting. Its not just the taste, but the whole experience, it just felt more special. I would go back for their cupcakes. It was definitely moist and soft, and the cake wasn’t too sweet, but the frosting for the chocolate cupcake was a bit too much for me, although there was a nice rich chocolate taste in the frosting. I think I liked the red velvet better. Maybe I will make the red velvet next time with their cupcake mix, its $14 and you can make a dozen of them.
26 Oct 2009 1 Comment
Apo Apo is a new taiwanese restaurant located in Rowland Heights. I tried the traditional minced pork with pork chop rice and it came with a combination of other side dishes. The pork chop didn’t taste oily and overall I am very satisfied with the food, i think its better than most other places i have tried.