One of my cousins is a high school senior about to go off to college. I can’t believe she’s already an adult!
We drove out to the Frank Sinatra School of the Arts to see her last spring show. We hadn’t seen her dance since a performance of the Nutcracker in Manhattan many years ago. (I think I might have only been in middle school then!)
She was featured in three of the five upperclassmen pieces. Because she had solos, I was super excited to get some great photographs. I brought my usual lens, long lens and even some extra batteries just in case. Unfortunately, cameras were not allowed. Apparently the school takes professional photos of the performance to sell. Grrr…
I might not have gotten any good shots but she certainly got a lot of flowers! In addition to bouquets from friends, my father brought a dozen roses. I however figured she would have plenty of flowers so I went with a rose water scented cake instead.
Originally we planned to take a train into the city so I needed to make a small cake sans frosting. A large cream cake decorated with chocolate ballerinas isn’t easy to transport but a mini loaf drizzled with white chocolate is definitely doable.
Spring may have already sprung but the weather is still cold enough to warrant Spicy Lemongrass Chicken Udon. Warm and comforting, this soup is good all year long but is best served on chilly nights when you can fully appreciate it.
My dad and I often order udon noodles at Japanese restaurants but never make them at home.
Lemongrass is a flavor my family loves but never has at home.
I like enoki mushrooms in ramen at restaurants but never have them at home.
What better way to embrace these ingredients than to meld them together in flavorful soup?
Happily, these ingredients were inexpensive.
Four stalks of lemongrass = $0.30
One pack of large enoki mushrooms = $1.99
One pack of dried udon noodles = $1.50
Thank you 99 Ranch. You may have just opened but I’m officially adding you to my usual rotation of Asian grocery stores. (Don’t worry Asian Food Market and H-Mart, I still love you both!)
Chicken Chickpea Curry with Cashew Butter and Coconut Milk
Curry is one of my favorite takeout meals, especially Thai Red Curry and Panang Curry, but it’s something I rarely make from scratch. However my mother had some leftover cashew butter that she didn’t know what to do with so a five C curry it was— Chicken, Chickpea, Cashew Butter and Coconut Milk Curry!
Actually there are another two C’s if you count the cardamom and coriander seeds. I figured I would try my hand at making curry paste this time so I picked up some whole spices at the Asian grocery.
It was fun, although it would have been far easier if I had a mortal and pestle to grind the toasted spices. I suppose I managed well enough with a plastic ziplock bag and a glass. Read more →
For my first blog anniversary, I wanted to do something special so I decided I would use rose water for the first time. Along with a homemade guava gel and lychee fruit, this is a cake perfectly suited for a special occasion.
Cookies dipped in milk too basic for you? (blasphemy!) Try cake soaked in many milks― a.k.a tres leches cake for those of you who haven’t tried this Latin American favorite. My twist on this well-loved recipe? Plantain Tres Leches Cake.
Sliced plantains, pan-fried in sugar and spices, cover the bottom of a light sponge cake soaked in evaporated milk, sweetened condensed milk and 2% milk. Topped with whipped cream and sprinkled with a combination of cinnamon and allspice, you’ll be digging into this cake with a spoon.
Some recipes use a butter cake but many prefer a sponge cake. Various online sources claim a butterless sponge is more authentic but whether this is true, I’m not sure. Without butter or oil, the lightened batter is able to better absorb all that liquid without falling apart.
If this cake doesn’t scream sugar rush, I don’t know what does.
My brother just got his braces off so what better way to celebrate than with a cake chock full of all the treats he couldn’t enjoy for the past year or so. Gooey fudge, sticky caramel corn, crispy potato chips, crackers and peanuts along with hard-as-rocks malted milk balls and two types of frosting― creamy peanut butter and salted caramel.
Hello Strawberry & Candied Fennel Cake. I’ve been waiting for you
I may not be enthusiastic about my birthday but I’m pretty great at other people’s, I must say. I conceptualized this cake months ago for my mother’s birthday and have been patiently awaiting September to serve her this crazy confection.
And I’m super happy to say it was worth the wait.
As the only person in my family that likes anise and licorice, I figured my mother would enjoy a fennel-flavored birthday cake. Although I had never cooked with fennel before, I knew it had a similar flavor profile so I didn’t think I would be so taken with this cake.
This sweet, fruity, creamy cake with a touch of warmth from the candied fennel.
Oh fennel, like the popular girl inevitably falling for the bespectacled shy guy in a high school movie, you’ve won me over. Read more →
As the summer heat gives way to cool autumn breezes, so ebb my cravings for light salads and water ice. Forget pumpkin spice— I want chicken noodle soup and spinach lasagna and all manner of hearty foods as cozy as the snuggly sweaters I can’t wait to wear.
And now that I’m thinking of hearty food, you know what I’m in the mood for?
One of the last German restaurants I went to was in Germany a couple years back with one of my best friends Ellie. During our European adventure, we took a day trip to Aachen, a border-town with a long tradition of spas that can be traced back to the Romans.
Welcome to month #4 in my Summer of Strawberry Cake series. Summer may be coming to an end but the hot weather sure isn’t. If you want something delicious but not too decadent, you’re in luck. This Strawberry & Apricot Almost Japanese Cheesecake is just rich enough but will still keep you in shape for swimsuit season— provided you don’t eat the entire cake!
If you’ve never had Japanese cheesecake, you need to run out to an Asian bakery right away. I haven’t had Japanese cheesecake in quite a long time but it isn’t the sort of dessert you easily forget. Unlike Western-style cheesecake, Japanese cheesecake is light and fluffy. Rather than dense and sinfully rich, it’s pillowy soft with a hint of tangy cream cheese.
Honestly, I may just prefer Japanese cheesecake on texture alone.
(Although its calorie-saving nature is definitely a bonus!)
And my strawberry-apricot version will save you even more calories because it uses less cream cheese and less eggs than most recipes. For that reason, I’ve characterized it as “almost Japanese cheesecake” rather than a proper Japanese cheesecake.
No worries. With its swirls of apricot jam and sliced strawberries, my take on this dessert is still wonderfully airy.
Happy Independence Day to my fellow Americans! Hopefully your local fireworks haven’t been rained out and you’re enjoying plenty of barbecue favorites. While it’s hard to beat the classic hamburger and potato salad combo, I’ve whipped up a little something different this year— Buffalo Cauliflower Casserole.
It’s a red, white and bleu dish!
With just the right amount of spice from homemade buffalo sauce, this cauliflower is highly addictive. Perfect for serving with fresh veggies and rolls.
(And if you’re feeling a tad lazy, it’s even good straight from the refrigerator. Although my favorite way is to eat it piping hot with celery sticks. Crisp celery and melty cheese— what more could you want?)
Strawberry Mango Shortcake with Coconut Whipped Cream
Welcome to month #2 in my Summer of Strawberry Cake series. Since summer had just begun, last month I shared my recipe for Maple Balsamic Roasted Strawberry Cake but because the weather is heating up, I figured I’d give you a little taste of the tropics for June. Strawberry Mango Shortcake anyone?
Strawberry shortcake is one of my all-time favorite cakes. The crumbly shortcake, the juicy strawberries, the fluffy whipped cream, indescribably good. And I don’t even usually like whipped cream!
Like I mentioned last month, my family only eats strawberry shortcake every few years for my father’s birthday or Father’s Day because he doesn’t like chocolate. Occasionally we’d have fake strawberry shortcake at fundraisers or restaurants— otherwise known strawberries and canned whipped cream on angel food cake or any other kind of vanilla cake.
Strawberries and whipped cream on cake does not a strawberry shortcake make. A proper shortcake is made with a shortened dough resulting in a crumbly, biscuit-like cake. Calling a plain vanilla cake with strawberries a strawberry shortcake is like calling a waffle cone full of ice cream a Belgian waffle à la mode.
But never fear, when I say shortcake, I mean shortcake. And this shortcake happens to be made with puréed mangos for a tropical spin on a classic dessert.
VEGAN GERMAN CHOCOLATE CAKE W/ SALTED CARAMEL PECAN RIBBON
Do you know what today is?
It’s National German Chocolate Cake Day! And Rose Day at Colonial Park in Franklin, NJ.
(Bet you didn’t guess either of those, did you?)
If you can’t make it out to see the roses, don’t fret— you can still celebrate by baking yourself this twist on a classic German Chocolate Cake.
Running through this lightly sweetened vegan chocolate cake is a ribbon of homemade salted pecan caramel. Sandwiched between the three layers is a gloriously sticky coconut milk frosting along with more caramel, pecans and toasted coconut.
And if that isn’t enough flavor for you, throw in some chocolate chips between the layers and top the cake shards of pecan brittle.
I repeat, glorious.
A word to the wise, don’t line your circle pans with wax paper. It works for carrot cake but not so much for this cake— unless you enjoy scraping wax paper with a variety of sharp implements. Use very well greased parchment paper instead.
Onto the million dollar question…
Did German Chocolate Cake originate in Germany? Read more →
I’ve always associated strawberry cake with summer. I guess it makes sense because strawberries grow in the summer but it goes beyond that. Maybe it’s because my mom only baked strawberry shortcake every few years— usually reserved for my dad’s birthday in May or Father’s Day in June.
It is a bit more labor intensive than many other cakes but I’d happily core strawberries and make fresh whipped cream throughout the summer for shortcake.
Although I imagine eating strawberry shortcake weekly isn’t too healthy. How about monthly? That sounds reasonable, no?
Speaking of monthly cake, this post kicks off my Summer of Strawberry Cake series where I’ll post a new strawberry cake recipe every month from now until August.
If you’re craving some cinnamon pie but don’t want to hang out with the unusual patrons of the Sawmill Diner, you’ve come to the right place. While I have zero desire to visit the fictional town of Dual Spires, the cinnamon pie in this episode of Psych— c’mon son.
What kind of cinnamon enthusiast could say no to a slice of that?
This episode of Psych paid homage to another television series, Twin Peaks. I’ve never watched Twin Peaks, so most of the references went over my head. When I read more about this episode online, I was blown away by the sheer number of allusions the writers made.
It probably would have been more fun if I was familiar with Twin Peaks, but I enjoyed the humor in Dual Spires at face value. And the ever-present cinnamon pie definitely didn’t hurt.
From the moment Robert “Bob” Barker suggests “a cup of the best piping hot apple cider this side of the Mississippi and a slice of cinnamon pie so good it may just bring tears”, I was hooked. I had never heard of cinnamon pie but from the way Shawn and Gus devoured slice after slice, I’m sure it was delicious. Read more →
Happy Star Wars Day everyone! Have you seen the new Star Wars movie yet? Okay, technically it was released back in December but it’s comparatively new.
I liked Episode VII— it was a fun movie albeit somewhat safe. With a predictable storyline and a fair number of plot holes, it wasn’t anything revolutionary. However it stayed true to the original series so it still gets a thumbs up from me.
In honor of Star Wars Day, I made these “Chewy”bacca Bars. Get it? Chewie and chewy.
Does laughing at my own jokes make me a dork?
Oh well. If you can’t entertain yourself, who else will? Read more →
MAPLE BALSAMIC STUFFED PORTOBELLO MUSHROOMS WITH HAVARTI + WALNUTS + SPINACH
I’ve never liked mushrooms. Combine the unappealing idea of eating fungi along with a rubbery texture and “earthy” taste (i.e. a polite way of saying they taste like dirt) and now you know why I never particularly dug these decomposers.
Did I think they looked cool? Of course. I always liked the shape as you can probably tell by the drawing below.
I always found mushrooms to posses an unusually alluring aesthetic. Some sort of odd combination of funkiness and beauty.
C’mon, a naturally growing circle of mushrooms is called a fairy ring so I can’t be the only person with mixed feelings about these fascinating organisms
Recently I’ve tried to be a little more open minded and have done some experimentation with mushrooms. Culinary experimentation only, thank you.
In July, I had some sesame flavored enoki mushrooms in ramen. In September, I made an apple-goat cheese risotto with both dried porcini and fresh mushrooms. And just last week I posted the recipe for my cremini mushroom mac ‘n cheese.
But mushrooms were never the main component of any of these dishes. It was time to cast the humble mushroom in the lead role.