Baking bread in general is a piece of work, y’all. If you’re planning on making just one recipe, be ready to devote at least 3 hours to kneading, proofing, and baking. Not to mention the subsequent clean-up process! On the flip side, I’ve found that it is pretty therapeutic, which is why I’ve been doing it a lot recently.
Most Asian breads utilize something called “Tangzhong,” a water/flour paste, which precooks some of the flour and allows the gluten to develop prior to kneading. It traps more water in the dough, which activates the yeast to a greater degree and also prevents it from drying out. This is what creates the elastic/stringy “pull” that you see in a lot of Asian breads. It’s a Japanese technique that results in the most incredibly moist, soft loaves.
I am OBSESSED with how they finally turned out: just look at those golden brown tops and light, fluffy interiors!!! This is yet another reason I want to move to Asia… imagine being able to find this kind of bread in literally every bakery. Heaven.
This time, last year, I was getting ready to board a flight and embark on a 14 hour plane ride to China. We weren’t planning on going this year anyways (we had a trip planned to Spain), but it still brings back fond memories for me! I especially miss all of the food we had; you can check out that post here if you want :)
Anyways, all of the nostalgia eventually prompted me to get out of my bed and exit out of Tiktok, and I proceeded to head to the kitchen to make 蛋挞, or Hong Kong egg tart! These are one of my favorite little pastries to enjoy in China, and though my own home cooking won’t ever come close to the ones they make there, it satisfies my cravings just enough. They’re a custard based dessert, made with a puff-pastry-esque crust and a delicate, melt-in-your-mouth egg custard filling. My favorite part is the perfect amount of flaky, buttery deliciousness in the shell. It takes a lot of effort to restrain myself from eating three…or four… or five……
Summer is right around the corner, and now that I’ve finished all of my AP exams, I’m completely stress-free and ready to relax! Actually, I guess I have to admit that there wasn’t much stress in the first place; especially since everything is online (and my work ethic has been at an all time low lol) and my school district has made passing classes so easy, this last part of the semester has flown by so quickly and easily. But now that my schoolwork is officially over, it’s time to get in the summer mindset: for me, that includes reading a book while lounging by the poolside, eating watermelon almost every day, and honestly just having the nice feeling of doing nothing.
These lemon cookies are the perfect way to kick off summer 2020… everything about them screams warm weather and relaxation! They’re so bright and colorful and adorable, but they’re also the perfect balance of sweet and tangy lemon flavor. I piped a lemon pattern on some of them, just for fun, which further enhances their summery appearance! They’re also slice-and-bake cookies, which are honestly some of my favorite to make – you roll the dough into a log, and slice them into cookies, and they all turn out roughly the same size without the hassle of a cookie scooper.
Quarantine has me going crazy! You’d think that with all of the free time I have now, that I’d be getting loads of stuff done and that my productivity would be at a max. Uhm… I’ve definitely been setting a bunch of far-fetched goals for myself that I have yet to complete, in a sad attempt to try and motivate myself. Hopefully some of you can relate to the slump I’m trapped in! These past few weeks, I’ve been mindlessly playing video games and not paying much attention to the schoolwork I should be doing. And, as you can probably tell, since I haven’t posted since January, I’ve clearly been way too lazy to drag myself into the kitchen to bake.
But today, I was feeling a little creative kick, and so I ended up spending the whole morning whipping up a batch of delicious turtle cupcakes, featuring sweet caramel buttercream frosting, an oozy chocolate ganache filling, and some pecans to garnish on top. The cake is perfectly fluffy and moist, and loaded with the rich, chocolatey goodness we all know and love; the frosting has just the perfect hint of caramel flavor; the ganache filling gives another unexpected burst of rich chocolate; and the chocolate and pecan topping ties everything together. These cupcakes are probably one of my favorite recipes I’ve made on the blog!
This post is brought to you by a sniffling, coughing, stressed-out gal who is in desperate need for warmer weather and a nice long break from all of the current high school craziness…
I recently caught a cold, and I’ve been living off of green tea and a lot of coffee to keep me going throughout this past week. I probably shouldn’t be drinking the amount of coffee that I do, but I know I wouldn’t be able to stay awake during class if I didn’t. I’ve been getting less sleep than I did last year, because I now have band rehearsal in the mornings, and I’m up ’til late finishing schoolwork (that’s probably why I got sick in the first place!)
After eating a lobster roll at Freshie’s in Salt Lake City (see my latest post here), I’d been craving another one ever since we got back home! I knew I had to make my own, because I was literally DYING for another. Lobster rolls are easily one of my favorite sandwiches: a fresh lobster salad, with a little bit of celery crunch and lemon tang, all bundled up in a warm, golden-brown roll.
Give me alllllll the holiday cookiesssss! Clearly, I’m still in the holiday spirit in terms of baking (have you made my gingerbread muffins yet?)
I’m so excited to be sharing this snowball cookie recipe with y’all today. Lately, I’ve been doing a ton of baking, but this cookie is probably one of my favorites so far. It’s easily the simplest dough I’ve ever had to make, only requires a few ingredients, and is nonetheless delicious. If you’re ever feeling lazy, yet still crave the satisfaction of a sweet, warm cookie, these sugar cookies are the ones for you!
Hey guys! I hope y’all had a wonderful Christmas filled with family, desserts, and love. I know it’s been half a year since I’ve posted, but hey, I’m here now, with these gingerbread muffins that I’ve been dying to share!
I’ve always been kind of afraid to work with ice cream, if I’m being honest. In my experience, either melts too fast and makes a mess all over my kitchen, or I end up accidentally eating it all. However, this cookie dough ice cream cake has made me rethink all of my past decisions! It’s got everything you could ever want in a dessert: a layer of cool, velvety ice cream, sandwiched between two glorious layers of soft, chewy cake. Oh yeah, it’s also smothered in a thick layer of chocolate ganache, and topped with chocolate chips and actual choc chip cookies.
Look me in the eye and tell me you’re not drooling already!!!
This ice cream cake is the ultimate dessert for the summer. If you’re like me, you’re probably trying to make the most out of the last few weeks of summer. And you should definitely find time to make this cake and treat yourself to a cold, decadent bite of pure chocolate chip cookie heaven.
Oh heyyyy banana bread! It’s been a while… I’ve missed u :)
I’m going to have to say, this summer has been pretty rough in terms of my health and well-being. Don’t get me wrong: I’ve been having so much fun traveling (hereee), hanging out with friends, and relaxing by the poolside. However, I have literally destroyed my diet. I’ve been eating tons of ice cream, burgers, and chocolate… last month, the only things I ate one day were french fries, a couple cubes of watermelon, and a giant ice cream sundae! My body did not like that; I felt sick and bloated from the ice cream, and I could barely function because I had literally no energy.
So, this past week, I’ve made it a goal to eat healthier and work out a little more in preparation for my upcoming #summermarchingbandgrind. I’ve been following a couple workout videos on YouTube, going on walks outside (yes, even in the crazy 100 degree Texas weather), and cutting out a lot of sugar from my diet. Obviously, I still treat myself, but I’m making sure not to skip meals and putting only wholesome foods into my body!
I ended up purchasing a ton of bananas to use for acai bowls and smoothies. However, of course there was no way I was going to eat so many bananas myself, so the first thing that came to mind was to whip up a loaf of banana bread! Overripe bananas are perfect for banana bread. This is a recipe I’ve had saved in my notes app for the longest time! I was so so excited – I hadn’t made banana bread in ages.