Daring Bakers - Dorie's Perfect Party Cake

March brought me my second challenge as a Daring Baker... in the form of CAKE!

Ahahaha I heart cake. And we were allowed to make a ton of modifications with regards to flavor and such - fun times. The original recipe was a lemon flavored cake with lemon flavored buttercream and raspberry jam. Many of the Daring Bakers chose to make the recipe as it was written, and all of their cakes looked delicious, so I'm sure I'll try it that way sometime in the future.

But when I made the cake, I had a ton of blueberries lying around and no raspberry jam! I actually consume a pretty inhuman amount of raspberry jam daily, so naturally my jar was nearing empty on cake baking day... So, out came the blueberries. And because there were blueberries, I really just couldn't resist adding cinnamon.

Well, it doesn't look much like any of the refined, beautiful party cakes that the other Daring Bakers made... First, I didn't exactly have a 'party' to bake for, so I halved the recipe. Hence, 2 layers instead of 4. Also, I kind of ran out of buttercream (next time I'll make a double recipe) halfway through. But, when you have as much blueberry amazingness as I did, who needs frosting on top of a cake? Not me. I just poured and poured and poured with the blueberries. Yum.

Apart from not having enough buttercream, I was pretty impressed with this recipe - the cake was nice and fluffy and was good at soaking up blueberry juice (hehe), and the buttercream was divine (lemony and cinnamon-y oh my!). This turned out to be a nice breakfast cake, actually... yeah, I had some for breakfast 3 mornings in a row. So, next time I have an actual party to bake for, I'm excited to try the unadulterated recipe and see how it turns out! It was a wonderful challenge from a wonderful hostess, Morven! Check out her blog for the recipe!

Honeyed Fluffer Nutter Cupcakes

If I have ever met a cupcake that defined "finger-licking good," then this is surely it.  Sticky, gooey, moist, fluffy, completely drenched in marshmallow, laced with honey... yeah... holy taters.

When I saw that the theme for Quirky Cupcake's March Cupcake Hero Challenge was Marshmallow, the first thought that came to my mind was, "aaahh fluffer nuttersss."  Though I knew that many people would probably take the same path (since come on, it's a classic!), I really just had to do it.  And I am so glad I did, because seriously these cupcakes were amazing!

And as I was planning out my recipe, I kept on fantasizing about having the peanut butter and marshmallow cupcakes, and then drizzling honey all over them!  Oh, the scandalous fantasies I have sometimes...  What can I say, I am as big a fan of peanut butter and honey as I am of peanut butter and marshmallow!  So, why not combine them?  Instead of drizzling the finished cupcakes with honey (I thought this would be too messy and the sweetness would be unbalanced), I decided to add honey to both the cake and the marshmallow.  This proved to be a fabulous idea - the honey gave the cake extra moistness and deepened the flavor, and it just made the marshmallow about 10 times more decadent than it would have been otherwise.  I mean, just the thought of honey marshmallow almost puts me in a sugar-induced coma.  

So the cupcakes ended up being peanut butter honey cake, filled and smothered in honey marshmallow fluff.  As you can see above, I played around with different ways of topping these.  First I tried a peanut butter/marshmallow swirly piping, which looked nice, but in the end, the cupcakes tasted way better with just the marshmallow on top.  As you can see below, they weren't as pretty this way... but oh it really didn't matter.  The next day, most of the marshmallow topping had melted into the cupcakes (omg YES!).  Sooo I just spooned some more over right before eating them, and enjoyed the marshmallow soakage heaven.  

There's really not much more I can say about these cupcakes besides that I urge you to try them if you like peanut butter and marshmallow.  Every bite is packed with flavor.  I've described them as well as I can, but really you just have to taste them to get the full effect!  So on with the recipe!

Honeyed Fluffer Nutter Cupcakes

For the cupcakes:

2 cups cake flour

1 cup boiling water

1 cup sugar

1 cup peanut butter

2 eggs

1/2 cup honey

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

Preheat oven to 375 F.  

Whisk together the eggs with the sugar.  Then add the honey and peanut butter and whisk to combine.  Sift together the cake flour, baking powder, baking soda, and salt, and then add them gradually to the wet mixture.  Once everything is incorporated, slowly pour the boiling water into the batter while whisking.  When incorporated, the batter will be very liquidy.  

Pour into lined cupcake tins and put in the oven.  Bake for 5 minutes at 375.  Turn the oven down to 350 and bake for 3 more minutes.  Turn the oven down to 325 and bake for 3 more minutes or until the tops are golden and an inserted knife comes out clean.  Let cool.

For the marshmallow filling/topping:

(adapted from this recipe)

2 egg whites

1 cup light corn syrup

1 1/2 cup powdered sugar

1/2 cup honey

1 tbsp vanilla extract

1/2 tsp salt

Beat the egg whites with the corn syrup and salt until soft peaks form.  

Gradually add the powdered sugar, beating until combined.  

Beat in the honey and vanilla extract.

This makes way more fluff than you'll need for the cupcakes, so you might want to halve the recipe.  I like having the extra so I can add more to the cupcakes right before eating them.  Also, I used the rest of my extra fluff in another delicious creation that is in my oven as I write this!

Caramel Soufflés

And this is what I made the night after the pie...

Because I did not have access to internet on this trip, and because I packed and left home in a huge rush, took with me only one cookbook, and didn't have time to put together any recipes before I left...  because of all this, I ended up making dessert from that same cookbook two nights in a row; oh my!  But oh, it is an amazing book.  And oh, they are amazing desserts!

Though it may look complicated, I assure you, this is a very simple recipe!  There's some crème anglaise, some hard caramel, some almonds... and the caramel soufflé itself is nothing but egg whites and caramelized sugar.  Ok, I admit, I was supposed to put some other stuff in it and kind of forgot... I'm a terrible baker, I know.  But in my defense, I was caught up in the glory of two of my favorite things in the world - meringue, and melted sugar.  Combine those two and Allison is sure to lose her wits.  So I completely forgot that other things were supposed to go in the mix... oh well, they clearly weren't all that important, because my results were fantastic!  So the recipe I'm giving has been modified to disclude anything that Allison forgot to include in her caramel meringue distracted state.  These things happen.  If you want the complicated version, I suggest you buy the book (I suggest you buy it, anyways), Lost Desserts by Gail Monaghan.  

Caramel Soufflés (adapted from Lost Desserts by Gail Monaghan)

For the soufflés:

4 egg whites

a small pinch of salt

1 cup granulated sugar

1/2 cup water

Preheat oven to 425 F.  Butter and sugar 4 ramekins. 

Beat the egg whites with the salt until stiff peaks form.

Place the sugar and water in a saucepan and bring to a boil, stirring until the sugar is dissolved.  Let boil, covered for 3 minutes.  Uncover and continue to boil until the syrup becomes caramel in color.

Once it is ready, immediately remove caramel from the heat and pour slowly into the egg whites, beating constantly.  

Once the caramel is incorporated, gently spoon the mixture into prepared ramekins and place in a bain marie.

Put in the oven and immediately lower the oven temperature to 400 F.  After 5 minutes, turn off the oven, keeping the door closed.  After 15 more minutes, remove from the oven and place the soufflés on a wire rack to cool.  

For the crème anglaise:

1 cup milk

1 cup heavy cream

4 egg yolks

1/3 cup sugar

pinch of salt

1 tsp vanilla extract

Beat the egg yolks until they are lightened and thick.

In a saucepan, heat the milk, cream, sugar, and salt.  Once it is simmering, slowly pour it into the egg yolks, beating constantly.  

Return the mixture to the saucepan and cook over medium low heat, stirring constantly, until thickened and the mixture coats the back of the spoon.  

Strain into a bowl, add the vanilla extract, and refrigerate.

To assemble:  When both components are cool, spoon the crème anglaise onto serving plates.  Carefully invert the soufflés onto the plates.  Sprinkle with sliced almonds, if desired.  

To make the hard caramel drizzle, cook 1/2 cup sugar with 3 tablespoons water as described in the soufflé recipe.  When the mixture is ready, pour it directly over the plated soufflés in a decorative manner.  Let harden.  

Chocolate Raspberry Angel Pie

Meeeep it has been so long since my last post, hasn't it?  Oh well, such is the price I pay for being busy making films and preparing for the Summer.  I extend my sincere apologies for my absence to anyone I may have left in a sad, sugarless state.  I assure you, this pie is more than enough to bring anyone into a happy, happy, sugar-filled state!  

I have been on Spring Break this past week, and I spent much of it relaxing in an internet-less condo in the snowy mountains with three of my friends (one other female and two male).  Since there was no internet, and since the men spent every minute of every day practically glued to their video games, the other girl and I basically spent all of our time in the kitchen!  I made a dessert every night, she made breakfast every morning, and we rotated and collaborated on the dinners.  And when I wasn't in the kitchen, I was out taking snowy mountain pictures!  It was wonderful; it is very, very rare for me to have the leisure to spend so much time in the kitchen, so I made sure to take full advantage of it.  

And here is some of the fruit of my labors (leisures?)

The crust is meringue, the filling is chocolate raspberry, and the topping is rose flavored whipped cream.  My friends loved it, and the four of us ate almost the whole thing in just two days.  Which is saying a lot considering the enormous amount of other food the other girl and I were forcing everyone to eat daily!  

Here is the recipe, which I adapted from the amazing cookbook, Lost Desserts by Gail Monaghan.  This is the first recipe I have tried from this book, but from the looks of it I will definitely try more in the near future!  You'll find this pie in the book without the raspberry and rose, but with espresso and kahlua.  

Chocolate Raspberry Angel Pie (adapted from Lost Desserts)

For the meringue crust:

4 egg whites

pinch of salt

1 cup plus 2 tbsp granulated sugar

1/2 tsp vanilla extract

Preheat oven to 275 F.

Butter a 9-inch springform pan, line the bottom with parchment paper, and butter the paper.

Beat the egg whites with the salt to soft peaks.  

Add the sugar gradually while continuing to beat.  Once all the sugar has been added, add the vanilla.  Beat on high speed to stiff peaks.  

Spread the meringue over the bottom and sides of the pan, building the sides about 2 inches high.

Bake for an hour and 15 minutes.  Let cool.

For the filling:

12 oz. chopped semisweet chocolate

pinch of salt

4 egg yolks

1 cup heavy cream

3/4 cup water

1 tsp raspberry extract

Gently heat the chocolate, salt, and water in a bowl over a saucepan of simmering water, stirring constantly, until all the chocolate has melted.  

Remove from heat and whisk in the egg yolks, one at a time.  Add the raspberry extract.  Let cool completely.

Whip the cream until soft peaks form, and then fold into the cooled chocolate mixture.  

Spoon the mixture into the cooled meringue crust, cover and refrigerate until set (at least 4 hours).  

For the topping:

1 cup heavy cream

1/4 cup sugar

1 tsp rose water

Fresh raspberries

When ready to serve the pie, whip the cream with the sugar and rose water until stiff peaks form.  

Carefully remove the pie from the pan, and spread the whipped cream over the top.  Garnish with fresh raspberries and serve.  

Chocolate, Hazelnut, and Kiwi... Best Breakfast Ever.

The best grocery shopping days are always the ones when I find good kiwi.  Yesterday was one of those days.  =)

Usually, when I come home with kiwi, I eat some of it right away straight with a spoon.  Sooo delicious.  And then for the next few days I'll have toast for breakfast, and I'll top the toast with nutella and kiwi slices.  It's an amazing way to start the day... and kiwi is healthy, right?

Yesterday I needed to bake cupcakes for my actors (I'm a film student, so I don't pay them with money haha), and I saw the kiwis, and I thought, "hey, if it's good on toast, it can be awesome on a cupcake!"  And it was.  Except I didn't have any nutella (because I thought I did when I was at the store and then once I got back I realized I was out and didn't have time to go back.... argh).  So I just added a ton of frangelico to everything, and I think it worked pretty well!

These are chocolate hazelnut cupcakes, topped with whipped milk chocolate hazelnut ganache, and kiwis.

For the cupcakes:

(adapted from this recipe)

2 cups all purpose flour

2 cups granulated sugar

1 cup cocoa powder

2 eggs

1 cup milk

1 cup buttermilk

1/2 cup vegetable oil

1/4 cup frangelico liqueur

2 tsp baking soda

1 tsp baking powder

1/2 tsp salt

Preheat oven to 350 F.

Combine the flour, sugar, cocoa, baking soda, baking powder, and salt in one mixing bowl. Combine the milk, buttermilk, oil, eggs, and liqueur in another bowl.  Make a well in the dry ingredients and pour the milk mixture into it.  Mix until combined.  

Pour the batter into lined muffin tins, filling the cups 3/4 of the way.

Bake for 15-20 minutes, or until an inserted knife comes out clean and the tops spring back when touched.  

Makes about 25 cupcakes.

For the ganache:

1 cup chopped chocolate  (I used about 3/4 milk and 1/4 bittersweet)

1 cup heavy cream

3 tbsp frangelico liqueur

Heat the cream in a saucepan until it begins to simmer.  Pour over the chopped chocolate.  Wait for a few minutes, and then whisk the mixture until it is smooth.  Mix in the frangelico.  Cover and chill until set.  This takes a long time, but I put mine in the freezer since I was in a hurry.  So, in the freezer, it took about 2 hours.  

Once it is set, whip it until it is light and fluffy.  Immediately spoon, pipe, or spread over cooled cupcakes.

Slice up some kiwi and put it on top, and it's ready to eat!  YAY!

Bears are Fierce, but Ginger-Honey Bears are FEROSH!

Bears maul people.  ...Fierce?  Maybe.  

These bears will maul you with ginger.  And honey (they're bears!).  And they'll look fabulous in the process.  Now that is some Feroshity.  

But not all bears are made for mauling.  Meet Flowery Bear.... (*cough* RAMI-BEAR)

Flowery Bear is so not fierce.  (Tranny mess, indeeed)

Flowery Bear gets BEARCLAWED!

Muahahahaahahahaha.  He was delicous.

But the other bears were delicously:

Weeeeeee....

For Fierce Ginger Honey Bear Cupcakes:

2 cups all purpose flour

1 cup boiling water

2 eggs

3/4 cup sugar

3/4 cup oil

1/2 cup honey

1 1/2 tsp ground ginger

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

Preheat oven to 325 F.

Whisk together the sugar and eggs in a mixing bowl.  Add the honey and oil, and whisk until well combined.  

Sift together the flour, ginger, baking powder, baking soda, and salt.  Gradually add this to the egg mixture, mixing until incorporated.

Slowly pour the boiling water into the batter, stirring constantly until fully incorporated.  The batter should be liquid.

Pour the batter into lined muffin tins, filling the cups 3/4 of the way.

Bake for 30 minutes and let cool.

Makes about 18 cupcakes.

Creme Anglaise (ok, so I really just needed to use some egg yolks... but this worked really well with the cupcakes!)

1/2 cup milk

1/4 cup heavy cream

2 egg yolks

2 tbsp sugar

1/4 tsp vanilla extract

Whisk the yolks with the sugar in a bowl.  In a small saucepan, heat the milk and cream until it begins to simmer.  Slowly pour the heated milk mixture into the yolk mixture, whisking continuously.  When it is fully incorporated, return the mixture to the saucepan, add the vanilla, and cook over medium low heat, stirring constantly, until mixture thickens.  

When cooled, spoon over the cupcakes.

To decorate the cupcakes, just melt some chocolate, put it in a pastry bag, and have at it!  Have at it in a ferociously creative way, that is.  

Bunnies get claw pwned by bears.  Fact.  =)

Created for the best blogging event ever, hosted by CB of I Heart Cuppycakes.

Chocolate Mint Pudding in Tuile Cups

Looks good, right?  Well it didn't look that good for long.  What the title should read is "Chocolate Mint Pudding in Soggy Tuile Cups."  Maybe I was asking for it, making them on a humid day and then filling them with... pudding.  But I had never made tuile before, so how would I have known?  

I just had an innocent chocolate mint craving, and thought that chocolate and mint needed to be in cold, creamy form (pudding!), and then I happened upon a recipe for mousse-filled almond tuile cups in one of my cookbooks, and thought that chocolate tuile would compliment the pudding perfectly.  Well, it did - it tasted amazing.  But after about 10 minutes the tuile just became the "crepe formerly known as tuile".  Yeah, totally flat and crepe-like.  And we ate these with forks.  Lame.  Delicious, but lame, indeed.  

Oh well.  Update with recipe to come when I figure out a better way to do this.  I'm thinking oreo crust.  Oh yeah, baby.  

Update:

Oreo crust worked (of course).

But I'm a dork and didn't write down anything when I made the pudding (typical 3 AM Allison retarded baking moment), so I'm not giving a recipe because I'll probably remember something wrong and then anyone who tries this will fail miserably and it will all be my fault.  Not that pudding is really that fickle of a thing... but still.

So I will leave you with this picture of minty goodness.  Yummmmm.

Ugh, I take that back.  Blogger is being really uncooperative and I have to go to class.  Picture will come later...

Daring Bakers - French Bread!

I am now officially a Daring Baker!  Go me!  And I am so happy to be one right now because this month's challenge was truly wonderful.  It was hosted by Mary (Breadchick!) of The Sour Dough and Sara of I Like to Cook, and they had us bake (daringly!) Julia Child's French Bread!

When I saw that this was to be my first challenge, I admit that I was freaking intimidated.  I had never made any kind of bread or baked anything with yeast before!  Oh my...  what to do?  But I was determined to conquer the bread, and I decided to get in on the chat that Breadchick was hosting where I could make my bread with the company and support of a few other Daring Bakers.  This proved to be a good idea when at around 7:30 in the morning I was frantically typing something like, "Oh no!!  I just realized my yeast is instant!!  Aaaahhhhh!!!"  to which the wonderful Breadchick responded with a big "Don't worry," which is exactly what I needed to hear in my panicky and half-asleep state.  

So I got my yeast working, my bread rising, and enjoyed my yeasty smelling apartment while chatting with the other bakers.  It was way fun, and a happy way to spend the day!  

Luckily, I had no other problems until it came time to unmold my batards after their third rise.  As you can tell from the picture above, one of my batards completely deflated in the unmolding stage.  But I learned from this and was more gentle when handling the other two.  I made three, but only two are pictured because my roommate and I ate a whole batard before I could take the pictures!  Ahhh we were too hungry.

Even though my bread wasn't perfect (and one batard was pretty flat), my roommate and I enjoyed it immensely.  Yeah... we pretty much ate it all in one night... 

And this is how we ate it, because it has always been my favorite way to eat French Bread.  We sliced the bread into thin slices, buttered them lightly, and toasted them in a pan.

Then I made some hot chocolate (with the chocolate you saw in the first picture that was posing with the bread), and we dipped the toasted bread in the chocolate.  We ate this for dinner on Sunday night, but it really makes an awesome breakfast, if you can wait until morning!

I am so glad that this was my first Daring Bakers challenge, because I think it really forced me to experience what the group is all about.  While there are many things I have never tried to bake before, bread has always been kind of the big thing that I just didn't do.  I don't really know why, but I've just never felt compelled to bake bread before.  This probably would have continued for a pretty long time had it not been for this challenge.  

So, Mary and Sara, thank you so much for this challenge; I can honestly say that I have grown as a baker because of it, and that's awesome!  Oh and even more thanks to Mary for hosting the chat on Sunday; it was so helpful and I had fun chat-baking!  =)

If you want to make this bread, check out the recipe here.  It's long, but definitely worth it!

Also, check out the Daring Bakers Blogroll to see what all those other bakers made!

A MeMe and EXCITING NEWS!

I'll do the exciting news first.  Or rather, here's what I made today to celebrate the exciting news:

Excited yet?  Well I am, because I am interning in Tokyo this summer!  For two months!  Tokyo!  Ahhh, I am really too happy for words!  So instead of talking, I made Onigiri and Tamagoyaki.  Aren't they happy?  This is pretty much the closest I come to making "real food," and its also pretty much the Japanese equivalent of peanut butter sandwiches and macaroni and cheese, which is actually what I live on unless someone else feeds me.  But mmmm these are sooo much better than sandwiches!  

The big rice balls are Onigiri.  I generally stuff my Onigiri with whatever I have leftover in my fridge or cupboard, but my favorite is to use tuna or salmon, mixed with things like garlic, ginger, soy sauce, and mayonnaise.  I also normally wrap them in seaweed (nori), but alas, today I did not have any...

See here for forming instructions and filling ideas!

The yummy looking rolled up egg things are Tamagoyaki.  To make these...

4 eggs

1 tbsp sugar

1 tsp water

3/4 tsp soy sauce

1/4 tsp salt

Vegetable oil

Whisk all the ingredients together in a mixing bowl.

Brush a pan with vegetable oil, and pour about a quarter of the mixture into the pan.  It should spread out and coat the entire bottom of the pan evenly.  Cook over medium heat until it is cooked mostly through.  

Starting at the end near you, tightly roll the egg up until you reach the other end.  Leave this roll in the pan, on the edge farthest from you.  

With the first roll still in the pan, pour another round of the mixture into the pan.  Lift the first roll a bit so that the raw egg flows underneath it.  When you put it back down, it should be sitting in the raw egg.  When it is cooked mostly through, roll this up too, starting with the end that the already rolled up egg is attached to.  Repeat this process until all of your egg mixture has been incorporated into one big roll.  

Slice the roll into pieces, and enjoy!  It can be eaten hot, warm, cold, room temperature... anything is good!

And now onto the MeMe!

I've actually been tagged twice!  Once a while back by Deborah of Taste and Tell, and then again today by the wonderful Astra Libris of Food for Laughter.  They both have awesome blogs, so you should go check them out!

Rules:  1. Link to your tagger and post these rules.  

2. Share 5 facts about yourself.

3. Tag 5 people at the end of your post and list their names (linking to them)

4. Let them know they've been tagged by leaving a comment at their blogs. 

How fun... and now for 5 oh so interesting things about myself:

1.  I'm a college student (studying film), but I live more like an old lady - I don't drink or party... and I stay at home baking whenever I'm not doing work!

2.  I name everything (you know, random squirrels I see, pencils, etc.).  I especially like to name those few cookies in every batch that just don't bake as perfectly as the rest.  I think it makes them taste better.  One time, I had a cookie named Giraffe.  It was the best cookie I'd ever had, even though it was sooo burnt.  

3.  I can speak Japanese and French pretttttty well (though I have been known to answer French questions half in Japanese), and I am starting to learn Mandarin!  Languages are so fun!

4.  I watch Asian dramas and drool over the beautiful, girly men who spend more time on their hair than any girl I've ever known.  Yeah, that one is kind of incriminating... but seriously... they're really attractive.  =)

5.  I've had really bad luck with pets over the years, but I absolutely can't wait for the day when I have my own house, with a big backyard, so that I can have sheepdogs!  Because they're just so fluffy and huggable, how can you not love them?

Ooooh and now I get to tag more people...

Amy of Fruitlust

Luki of Sinfully Sweet

Coco of Ambrosia

Lunch Buckets (I don't even know your name!) of Lunch Bucket Bento

Catherine of Munchie Musings

Chocolate, Rum, and Mango... Cupcakes.

I am finally back from what seems like an eternity of not baking, though it's really only been about two weeks.  But they were the saddest two weeks I've had in a very long time - how can I be happy when nothing is coming out of my oven?  I even went through Valentine's Day and my own birthday with nothing to show for the occasions except some very loud and frequent coughing.  Yeah, I caught the flu.  And HOW can I bake when I know I won't be able to give any of my sweets away, for fear that they might get people sick?  I can't.  

I am happy to say that today was the first day in about two weeks that I have been both healthy enough and free enough to bake anything, and that I took full advantage of it!  I thought for a while about what I should bake, and I decided that I needed something with rum and chocolate.  Because after such a long period of sadness, let's face it - a girl really just needs some rum and chocolate.  And I had a couple mangos in my fridge that were aching to be eaten, so I figured I'd incorporate mango somehow, because mango+rum=mmmm.  

And then I realized that the Cupcake Hero theme this month was liquor, and that I had not yet missed the deadline (it's today, oh my!).  For those of you who don't know, this event is hosted by Laurie of Quirky Cupcake; every month, she picks a new ingredient that must be incorporated into cupcakes!  How awesome.  

So it seems that these Chocolate Rum Mango Cupcakes were destined to come out of my kitchen today!  =)

And they were pretty much amazing.  The cake part is chocolate and rum, and it is soaked in a mango rum glaze.  They are topped with whipped cream, fresh mango slices, and a bit of cocoa powder.  These were wonderful because the cake was fudgy and dense without being overly sweet, and the mango rum glaze gave it the extra sweetness and powerful rum flavor that it needed!  The whipped cream and fresh mango added something refreshing to every bite, without being overly rich.  Ahhhh I am so happy I can finally bake again... I gave these all away today, watched people enjoy them, and remembered why I love being not sick!!

For the cupcakes (adapted from this recipe on epicurious)

4 oz semisweet chocolate

8 oz bittersweet chocolate

3/4 c butter

8 tbsp rum

8 eggs, separated

3/4 cups granulated sugar

4 tbsp flour

1/2 tsp salt

Preheat oven to 350 F.

Chop the chocolate into small pieces, and melt it in a saucepan with the butter and the rum.  

In a large mixing bowl, whisk the egg yolks with the 1/2 cup of the sugar.  Then add the chocolate rum mixture and mix well.  Add the flour and salt and mix until incorporated.

In another mixing bowl, whip the egg whites to soft peaks.  Add the remaining 1/4 cup of sugar, and continue to whip the whites to stiff peaks.  Fold the whites into the rest of the batter until no streaks remain.

Pour the batter into lined muffin tins, filling each cup about 3/4 of the way to the top.  bake in preheated oven for about 10 minutes, or until an inserted toothpick comes out clean.  They'll shrink once you take them out of the oven, so be mentally prepared for that!  

Once they have cooled, use a fork to make lots of holes in them so that the glaze can soak through.

For the glaze:

3/4 cup butter

3/4 cup rum

1/2 cup granulated sugar

1/2 cup mango pulp

Combine butter, sugar, mango pulp, and 1/2 cup of the rum in a saucepan, and heat until the butter is melted and the sugar dissolved.  Then mix in the remaining 1/4 cup of rum and immediately remove from the heat (so the alcohol doesn't cook off - it's stronger that way!).  

Spoon the glaze over the cupcakes, allowing it to soak in.  

For the topping:

1 cup heavy cream

1 tbsp granulated sugar

Fresh mango slices

cocoa powder

Whip the cream and sugar in a mixing bowl until peaks form.  Spoon the cream over the cupcakes.  Top with fresh mango slices.  Sprinkle some cocoa powder on top, and enjoy!

These are best eaten at room temperature, but should be stored in the refrigerator.  

Guava Chiffon Sushi Cake

I love to bake things specifically for other people.  Everyone has unique preferences in flavor, some of them unexpected, and they make for wonderful baking inspiration most of the time!  By talking to people and asking them what flavors they like, I am often inspired to combine flavors in ways I never would have thought to do before, usually with satisfying results.  

So I look at birthdays as the perfect opportunities to single out peoples' tastes and provide them with desserts that they will love and appreciate more than anyone else would.  

Yesterday was the birthday of a good friend of mine who is from Hawaii.  When I asked her what flavors she liked, she said outright that the best cake she had ever had was Guava Chiffon.  This cake is a specialty of Hawaii and I had never tasted or heard of it before she mentioned it.  But after making it, I was so glad that she had requested it, because SERIOUSLY this is the best cake I have ever made.  But then I do love guava more than is probably healthy...

In any case, this cake is honestly so good that the pictures can't do it even a tiny bit of justice.  All the textures, flavors, and levels of sweetness are just perfect.  When the birthday girl tasted it, she declared that no one else could have any, and stuck an ominous note on it to mark it as hers, and certain death for anyone who tried to eat any.  So I think that means it was a success!

So the cake consists of two layers of light, guava flavored chiffon cake.  The dark red-orange in between the layers and on top of the cake is a kind of strong guava sauce, and the white frosting is cream cheese whipped cream.  It has the tangy flavor of cream cheese frosting but is less sweet and has the fluffy airiness of whipped cream.  The black on the sides of the cake is crushed oreos, which I only added for appearance purposes - I wanted to make the cake look like sushi.  (The birthday girl and I are learning Japanese together, so a sushi cake seemed appropriate)  

So, I apologize in advance for the messiness of this recipe.  I was kind of improvising most of the time, and when it came time to make the filling and frosting, I found out the hard way that I did not in fact have an extra bag of granulated sugar in my cupboard.  Oh no!  So lots of sugary improvisation went down.  But hey, the results were pretty amazing, and that's what matters, right?

Guava Chiffon Cake (very loosely based on this recipe)

For the cake:

12 egg whites

2 1/2 cups cake flour

3 cups sugar

7 egg yolks

1 cup guava pulp

2/3 cup oil

1/4 cup water

1 tsp salt

1 tsp baking powder

1 tsp cinnamon

1 tsp vanilla

1 tsp lemon zest

red food coloring

Preheat oven to 350 F.

In a very large mixing bowl, combine the egg yolks, guava pulp, oil, water, vanilla, lemon zest, and food coloring.  I used 7 drops of coloring, but you can use more or less depending on how pink you want the cake.  Beat until the mixture is well blended.  

In another bowl, sift together the flour, salt, baking powder, cinnamon, and 2 cups of the sugar.  Then add this mixture gradually to the egg and guava mixture, mixing until well combined.  

In another large bowl, whip the egg whites to soft peaks.  Then gradually add the remaining 1 cup of sugar, continuing to whip until stiff peaks form.  Fold the egg whites into the cake batter until no streaks remain.  

Divide the batter evenly between 3 ungreased 9 inch round cake pans, and bake for 25 minutes.  To cool, leave the cake in the pans, and place them upside down on a wire rack.  When the cakes are completely cool, slide a knife around the edges of the pans to loosen the cakes, and then  they should come out easily.  

For the filling:

2 cups guava pulp

1 3/4 cups powdered sugar

1/2 cup water

1/2 cup brown sugar

1 tsp lemon juice

Whisk all the ingredients together in a saucepan, and then bring to a boil.  Cook for 5 - 10 minutes, or until the mixture thickens to a good, saucy, spreadable consistency.  Remove from heat and let cool completely before putting on cake.  

For the frosting:

3 cups heavy whipping cream

18 oz cream cheese, softened

1 1/2 cups granulated sugar

1/2 cup powdered sugar

1 1/2 tsp gelatin

3 tbsp cold water

1/4 tsp salt

2 tsp vanilla extract

Sprinkle the gelatin over the cold water, and place this container in warm water so that the gelatin can dissolve.  Once the gelatin is dissolved, let it cool to room temperature.  

Meanwhile, whip the heavy cream in a large mixing bowl until soft peaks form.  Add the gelatin, and continue to whip until the cream has stiffened.  

In another bowl, combine the cream cheese, sugars, salt, and vanilla extract, and beat until smooth and creamy.  

Fold the whipped cream into the cream cheese mixture.  Now frost that cake!  

You may have noticed that the recipe makes three cake layers, but that my cake pictures only include two.  Well, I intended to make a triple layer cake, but then I couldn't fit all three layers into my cake carrier!  So here's what I did with the layer that got left out:

And THIS one stayed in my fridge!  =)

Thai Doughnuts

I love sweetened condensed milk so much that I could eat it with a spoon - and have, on several occasions...  But this week I decided that, in light of Tartelette and Peabody's doughnut event, I should eat it with a doughnut instead.  

I have actually been wanting to make Thai Doughnuts for a while now, since surprisingly, none of my friends in this city have ever tried them; even the ones who love Thai food!  And I haven't seen them on a Thai menu since I've been in Miami.  This all makes me very sad, because good Thai Doughnuts are seriously one of my favorite desserts.  The doughnuts are warm, soft, barely sweet, and when dipped in the sweetened condensed milk, they taste like heaven.  And the peanuts add just the right amount of texture and flavor to make the doughnuts even more fun to eat!  

For the actual doughnuts, I used a recipe that didn't include yeast, because unfortunately I was out of yeast and couldn't get my hands on any in a moments notice.  But if I decide to make Thai Doughnuts again (which is very probable) I would definitely use a yeasty recipe, because these yeast-free doughnuts just didn't have the lightness I was looking for.  Oh well; they still all got eaten very quickly!  Because how can anything be bad if you deep fry it and then dip it in sweetened condensed milk and peanuts?  A perfect breakfast, if you ask me!

Thai Doughnuts (adapted from this recipe)

3 cups all purpose flour

1 cup water

1 tsp baking powder

1/4 tsp baking soda

1 tsp sugar

1 tbsp vegetable oil

sweetened condensed milk, for dipping

chopped peanuts, for dipping

Combine the baking soda, powder, and sugar.  Add the water and mix well.  Add this mixture to the flour, and stir a little bit.  Add the oil to the mixture, and stir until a dough is formed.  Cover the dough with a moist cloth and let sit for 4 hours at room temperature.  

Heat oil for deep frying.  On a floured surface, break the dough into small (about 1 inch) pieces, and flatten them into oval shapes.  When the oil is hot enough that a small piece of dough will bubble and float in it, start deep frying the dough.  Fry each piece until it is a golden color.  

Serve while the doughnuts are still warm: dip them in the sweetened condensed milk and then in the peanuts, and enjoy!

Triple-Caramel Cupcakes

I am a baker who loves to be exploited.  As much as I love eating sweets, I would be lying if I claimed that this is the reason I love to bake.  I'm not quite sure why, but the two greatest reasons why I love to bake are: 1. Creating desserts is somehow comforting and exciting, so I do it to escape from my other life when it is being neither comfortable nor exciting.  2.  I love feeding people, knowing that they are eating something delicious, and watching them enjoy it.  These two reasons are so prominent that it seems that nowadays I rarely end up consuming more than a taste of anything that comes out of my kitchen.  And I am completely OK with that!  So when my roommate told me that she had a "job" for me, and that it involved baking something for her brother's pre-wedding party (the bridesmaids were all supposed to bring desserts), I couldn't have been more excited!  A chance to feed people I had never even met= Fun times.  
I suppose I was just aching to melt some sugar (an especially comforting activity) because I created these triple-caramel cupcakes.  The cupcake batter has a caramel syrup incorporated in it, which provides the cake with extra moisture as well as the caramel flavor.  I filled and frosted the cupcakes with a chocolate-caramel ganache, which has a slightly chewier texture than regular ganache, as well as a deep, rich caramel flavor underneath the chocolate.  And because my then double caramel cupcakes didn't look like they had any caramel in them at all, I decided to garnish with some simple hard caramel.  

For the cupcakes (adapted from recipes on cooks.com):

3 c sifted cake flour

1 c + 1/2 c granulated sugar

1 c milk

2/3 c butter, softened

1/2 c boiling water

2 egg whites

2 egg yolks

3 tsp baking powder

1 tsp salt

1 tsp vanilla extract

Preheat oven to 375 F.

To make the caramel syrup, melt 1/2 c granulated sugar in a small saucepan. Once it becomes dark amber in color, slowly add the boiling water, and stir to combine.  Cook this mixture for 1-2 minutes, and then set aside to cool.  

Cream the butter in a large mixing bowl, adding the sugar gradually and beating until fluffy.  Add the egg yolks one at a time, and then the vanilla extract, beating after each addition.  Mix in the caramel syrup once it has cooled.  

Sift the flour together with the salt and baking powder, and then add to the cake batter gradually, alternating with the milk.  

Whip the egg whites until stiff peaks form and then fold into the rest of the batter.

Pour batter into lined muffin tins, filling each cup 3/4 of the way to the top.  Bake for 10-15 minutes, or until golden and an inserted toothpick comes out clean.  

Makes about 24 regular-sized cupcakes.

For the filling/frosting:

12 oz bittersweet chocolate

2 c heavy cream

1 1/4 c sugar

4 tbsp butter

Chop the chocolate into small pieces, put in a mixing bowl, and set aside.  

Slowly heat the cream and butter together in a small saucepan.  Meanwhile, melt the sugar in another saucepan and cook until it is dark amber in color.  Slowly add the heated cream and butter to the caramel, and stir until well combined.  

Immediately pour the caramel mixture over the chopped chocolate.  Let sit for 1 or 2 minutes, and then whisk until all the chocolate is melted and the mixture is smooth.  

Chill in the refrigerator to set, and microwave to re-melt.  I filled the cupcakes using a pastry bag and chilled ganache.  Then I topped them by spooning melted ganache over them.  

For garnish, melt 1/4 c sugar, and then drizzle it on tin foil or parchment paper.  Once it is hardened, peel it off and arrange it on top of the cupcakes.  yummmm =)

Tres Leches and Miami

Mmm, this is what I had for breakfast this morning.  It was sweet, refreshing, and it brought back some wonderful childhood memories.  I grew up in Miami, where I often enjoyed the many Cuban pastries and sweets that were widely available in bakeries, coffee shops, and restaurants there.  My favorite thing to do when I was small was to buy a few guava pastries (pastelitos de guayaba) on a weekend morning and walk along the beach eating them.  

After I left the city to go to university, I did not return for over a year and a half, which does not seem like a very long time, but in retrospect it was the longest time I had ever been away from the town I grew up in.  I finally returned for a very short visit (just 3 days!) the week before last, and I tried to make the most of this time to do all the things I could only do in Miami.  I saw some old friends, and I enjoyed the sunrise on the beach.  However, silly me forgot about guava pastries and other Miami desserts until it was too late.  So when I got back I decided that I needed to learn how to make two of my favorite Miami desserts.  I have not done the guava pastries yet, but I will!  But I started with something equally delicious instead!

While tres leches is not a Cuban-specific cake, and is actually popular in most Latin American countries, especially Mexico, all of my exposure to it involves Cuban households and restaurants.  So even though I know I can get it here in Los Angeles if I want, I think it just wouldn't feel the same outside of Miami!  So I decided to make my own; this way I could make it the way I remembered it, and leave no room for disappointment.  I love this cake so much because even though it is incredibly sweet and rich, it is chilled and packed with liquid, so I can eat it and feel as refreshed as if I had been drinking a cold glass of milk (except that the cake tastes way better).  

I had never made this before, so I searched online for a long time for recipes, and eventually decided to use one by Emeril.  Oddly enough, when I compared them, his recipe seemed like it would produce the most effective and authentic tasting cake.  The cake had so many eggs, and no added fat, so I knew it would work well to soak up all the liquid and not fall apart.  And the topping is an Italian meringue, rather than the whipped cream so many recipes called for; I think whipped cream would be way too sweet and rich for a cake that already has so much of that.  Well, it came out beautifully and was delicious - just how I remembered it.  The only modification I really made was to double the amount of the liquid, because I like my tres leches oozing.  

So here is the recipe, adapted from Emeril Lagasse's

For the cake:

6 egg whites

6 egg yolks

2 cups granulated sugar

2 cups all purpose flour

2 tsp baking powder

1/2 cups milk

1 tsp vanilla extract

Preheat oven to 350 F.  Grease a 9 x 13 inch pan.  

Beat the egg whites until soft peaks form.  Then add the sugar gradually, while beating, until stiff peaks form.  

Add the egg yolks one by one, beating after each addition.  

Sift together the flour and baking powder, and add to the egg mixture, alternating with the milk.  Then add the vanilla extract.  Pour into the pan and bake for about 20 minutes, or until golden and an inserted toothpick comes out clean.  Using a serrated knife, cut off a very thin layer from the top of the cake, so that it will absorb the liquid better.  

For the liquid:

28 oz. evaporated milk

28 oz. sweetened condensed milk

2 cups heavy cream

Whisk all three ingredients together until well combined.  While the cake is still warm, slowly pour the liquid over it.  It will take a while for all of it to absorb, and it may seem like too much, but the cake should be able to take all of it eventually!  Once all the liquid has been poured into the cake, chill the cake for at least 4 hours (preferably overnight).

For the topping:

3 egg whites, at room temperature

3/4 cup granulated sugar

3 tbsp water

Just before ready to serve, combine the water and sugar and a saucepan and bring to a boil.  Heat until the temperature reaches 235 - 240 F, and then remove from the heat.  Beat the egg whites until soft peaks form.  Then add the syrup slowly, while beating, until stiff peaks form and the mixture is completely cooled.  Spread the topping evenly over the cake and serve.  

My Guilty Canadian Eating Pleasures

As a university student, I am currently on my winter break from school. YAY. This is a good thing, as I now have lots of time for baking. I have been staying with my parents in Canada for the past week or so, and on Monday I was supposed to fly to Florida (where I grew up) to visit all the people I grew up with and such, since I don’t go back to school until next Monday. So on Sunday, I did what I always do the day before I have to fly, and that is stay up all night packing and baking and eating and watching movies. I leave the sleeping for when I am on the plane. But this time, the plane part didn't happen - practically every flight out of the airport was cancelled due to fog.

I was disappointed and tired, but still in pretty happy since I had never seen fog + snow before, and it is a beautiful combination. When the fog lightened up, it was barely noticeable, except in the places where there was snow, and there it would seem to linger, giving the illusion that the snow was being drawn up and fading into the sky. Amazing. I was even so inspired that, when I got home, I made myself some hot, frothy, frangelico and hazelnut infused milk. Somehow, the look of the frothy milk reminded me of the snow and fog. Unfortunately, at this point my camera had run out of batteries and my parents had already left town, with the car, so I had no means of obtaining batteries or taking pictures of anything – which is why I am instead describing the beauty in such detail. (The pictures I am posting with this were taken earlier on my trip)

Even more flights were cancelled the next day, leaving me still stranded in Ottawa. But this time, I had no food and couldn’t bake anything, since I had cleaned out the fridge of anything perishable (my parents wouldn’t be back for two months). I was tired from the two days of barely any sleep, I was fed up after 4 cancelled flights, and couldn’t even understand why the last one was cancelled since I could see no fog. And I was hungry. Starving. And when I opened my fridge I would see the ketchup and the lonely jar of jam, mocking me because I had nothing to eat them with. So I said, "Screw this, I’m only in Canada for one more day; I’m going to go eat some poutine!"

Poutine is something I had never heard of before my parents moved to Canada, and when I first heard of it, I admit that I thought it sounded disgusting. But I really shouldn’t have, because it is one of the most delicious guilty food pleasures I know of! It consists of a bunch of greasy French fries covered in melty cheese curds and drenched in beef gravy. You can usually find stands (like hot dog stands) on the streets in Ottawa that sell poutine, but it is so popular that they even have places specializing in poutine in pretty much every mall food court up there.

So I walked around downtown eating poutine and stomping in the now slushy snow, and then I got some Timmy’s, which is what we call food from Tim Horton’s, a Canada specific (I think) chain that sells coffee and doughnuts. To make a comparison, I’d say that Tim Horton’s is even more popular in Canada than Starbucks is in the States. Not only are they everywhere, but at any given time you can look in any direction and see someone carrying a Timmy’s cup. No lie. And they’re popular with kids, too, because of their wonderful pastry and doughnut selection. Their chocolate doughnuts are the best tasting doughnuts I have ever had, and I am a doughnut connoisseur. But my favorite thing to get when I go is a french vanilla cappuccino and a maple pecan danish. The thing I love most about this chain is that they don’t have the fancy, expensive feel of other coffee shops, nor the cheap, tacky feel of places like Dunkin Doughnuts. To me, going to Timmy’s is comforting. Always cheap, and wonderfully delicious at the same time. There is nothing like a Timmy’s French vanilla, in which I can barely taste the coffee but know it’s there because it accentuates the vanilla with its toasty nuttiness. And the maple pecan Danish – a light, flaky pastry filled with sweet maple goodness, with toasted pecan halves on top. The combination never fails to make me smile.

So if you ever find yourself in Canada, make sure you take advantage of the popular street food and coffee shops, because you really can’t get the same thing anywhere else. I'm glad that this is what I decided to do with my extra day in Canada-land!

Raspberry and White Chocolate Pastry Flowers

I recently decided that it would be a good idea to learn how to make puff pastry.  Because of all the hype around making puff pastry, and because I was sure they must sell it pre-made in stores for a good reason, I was rather terrified to make my own.  But I thought about it, and I researched it, and I thought of all the great things I could do if I could whip up puff pastry whenever I felt like it, and I decided that I should just go ahead and attempt to make it immediately.  Coincidentally, it was already about 8 PM on New Years Eve.  So at the stroke of the new year, I was in my kitchen, happily rolling out and folding puff pastry dough!  It didn't go perfectly, but luckily all the problems I ran into were easily fixed; my first batch had melted butter leaking out, as well as considerable pastry shrinkage.  So I let the dough rest longer and I turned the oven heat up, and my second batch baked perfectly.  And now I can happily say that I have conquered puff pastry!  

Afterwards, I just had to decide what to do with all my pastries...  Well, I had a ton of raspberries in my freezer, and I was out of raspberry jam anyways, so I made some jam and filled the pastries with it.  I thought they needed a touch of something sweeter than the jam, so I made a white chocolate ganache and piped it all over them.  mmm.  Sadly, I gave most of them to my neighbors, since I am currently the only one in my house who can eat sweets.  But I ate quite a few of them right after they were finished... they aren't too sweet so you can eat a good many in one sitting!  Here is the recipe:

Puff pastry (I used this recipe)

Preheat oven to 420 F.  

Use a cookie cutter to cut shapes out of the dough.  I used a flower shape, but many shapes would work for this.  Use a knife or a smaller cookie cutter to score a circle on each pastry.  Arrange 1 inch apart on a baking sheet, and bake for 30 to 40 minutes, until puffed and golden.  Then use a knife to remove the inside circles created on the pastries from the scoring.  

Raspberry Jam

2 cups raspberries (frozen or fresh)

1 scant cup sugar

1/4 tsp nutmeg

1/4 tsp ceylon cinnamon (if you use regular, use less of it)

Mash up the raspberries in a small saucepan, and bring to a boil.  Boil for 1 or 2 minutes, and then gradually add in the sugar.  Add the spices once the sugar is incorporated, and continue to boil, stirring constantly, until the mixture begins to thicken.  Take off of the heat, and let cool a few minutes before pouring into the pastry shells.  

White Chocolate Ganache 

1 cup finely chopped white chocolate

1/2 cup heavy cream

1/2 tsp vanilla extract

Place the chopped chocolate in a small bowl.  Heat the cream in a small saucepan until it begins to boil, and then pour it over the white chocolate.  Let sit for 1 or 2 minutes, and then whisk until all the chocolate is melted and incorporated into the cream.  Mix in the vanilla extract, and then refrigerate until it is a good consistency to be piped.  Using a very small round tip, pipe over the pastries in a decorative manner.  =)

Chocolate Cinnamon Flourless Cakes

Last night it was -32 C outside... that's really cold.  So cold that I stayed at home all night and was craving something hot and chocolatey.  I love these cakes because that's exactly what they are, except they're much more filling and satisfying than drinking hot chocolate.  They are flourless, so they're good for low-carb eaters (if you can ignore all the sugar), but that's not why I make them.  I like the flourless cakes because they seem, to me, somewhere in between brownies and custard.  I eat them when they are hot and they melt in my mouth like a soft custard would, but they are as dense and rich as a brownie or cake.  To make them even better, I add a ton of cinnamon to the mix - it deepens the flavor of the chocolate, and who doesn't love cinnamon?

So here is the recipe; I adapted it from this one for gluten free flourless chocolate cake.

8 oz chocolate (I used part semisweet chips and part 75% dark)

1/2 cup brown sugar

1/4 cup granulated sugar

1/2 cup boiling water

1/2 cup melted butter

1 tbsp cocoa powder

4 eggs

1/2 tbsp vanilla extract

3 tsp cinnamon + extra for garnish

Preheat oven to 350 F and butter 10 5 oz. ramekins.  

Chop up the chocolate into small pieces, and combine in a large mixing bowl with the sugars.  Add the boiling water, and whisk until all the chocolate is melted and sugar is dissolved.  Add the cocoa powder, vanilla extract, and 3 tsp cinnamon.  Then add the eggs one at a time, mixing well after each addition.  

Pour the mixture into the ramekins, filling them up about halfway.  Place on a large baking sheet, making sure that none of the ramekins touch each other and that they are evenly spaced. Bake for 30 - 40 minutes or until a toothpick comes out clean.  The cakes will more than double in size when they are in the oven, but will deflate once you take them out.  

Sprinkle the tops with cinnamon and serve them warm.  Leftovers can be stored, covered, in the refrigerator,  and reheated in the microwave when ready to eat.  

Flavored Dango

Dango are Japanese dumplings made from rice flour.  They can be made sweet or savory, but I chose to make a few sweet ones as a dessert.  

These are very close to "Kushi Dango", which is usually presented on wooden skewers.  I didn't have any skewers, though, so we ate them with toothpicks instead.  The dumplings themselves are plain, but the sauce gives them a wonderful flavor - I couldn't stop eating them.  

I adapted the recipe from this one

For the Dumplings:

3/4 cups glutinous rice flour

1/3 cup hot water

1 tbsp sugar

Mix the sugar with the rice flour in a mixing bowl.  Add the hot water and combine to form a dough.  Knead with your hands until all the flour is incorporated and the dough is soft.  If it is sticky, add more rice flour.  

Form the dough with your hands into 1 inch balls.  Then drop them into a pot of boiling water. Once they float to the surface, let them cook there for 2 or 3 more minutes before removing them.  

For the Sauce:

2 tbsp soy sauce

2 tbsp mirin

1 tbsp sugar

1/2 tbsp molasses

3/4 cup water + 2 tbsp

2 tbsp cornstarch

In a small bowl, dissolve the cornstarch in 2 tbsp of water.  

In a small saucepan, heat the rest of the ingredients until the sugar dissolves.  Then add the cornstarch mixture and stir over medium low heat until the sauce thickens.  

Pour the sauce over the dumplings and serve on wooden skewers.  Or just eat them with toothpicks, fingers, forks, or chopsticks!  They're good any way you eat them.  

I made these dango sweeter (since they are sauceless) and flavored them with melon.  

To make them, follow the dango recipe above, but use 2 1/2 tbsp of sugar instead of one, and add 3 tsp of melon liqueur to the hot water before pouring it into the rice flour and sugar mixture.  

These are green tea flavored dango, also known as "Cha Dango."  I used matcha (green tea powder) to flavor them.  

To make these, follow the first dango recipe, but use 3 1/2 tbsp of sugar, and add 1 1/2 tbsp of matcha to the rice flour and sugar mixture before adding the water.  

Shortbread Chocolate Tarts

Just a taste of what is to come...

I saw something like this in a bakery I frequented in Ottawa, and fell in love with its simplicity and richness.  The shell is a simple shortbread, and the filling a simple ganache.  These are delicious as is, but I am working on a more interesting and flavorful variety, and will post them along with my recipe when I have pictures!