Sunday, December 18, 2011

Peach Crumble

Peach crumble is one of my favorite easy to make desserts. During the summer, I had purchased 25 pounds of peaches! I made peach crumble, peach pie, peach muffins and just plain ate the peaches, but I still had some left. So.......I peeled, pitted and froze them. Now that it is winter and I haven't had a peach in months, I decided to make some peach crumble with the peaches that I had froze.

It is a bit watery as you can see, but still tastes just as good as the peach crumble I made during the summer. Of course, I could have dehydrated the peaches a bit, but these days, I opt for anything simple and quick.

To make the peach crumble, I simply placed 3 layers of peach slices in a 3 to 4 inch deep, oven safe baking dish. Then in a separate bowl, I mixed together 1 1/4 cup of oats, 1/4 cup brown sugar, 1/3 cup of butter and 1 tsp cinnamon and then sprinkled the mix over the peaches.
Next, I baked it at 350 degrees F for 30 minutes and let it cool for about 10 minutes before enjoying!

Wednesday, November 30, 2011

Recipe for Pesto

There are so many recipes for pesto, but my favorite one is quite simple and includes olive oil, basil, parmesan, garlic and pinenuts. The ingredients for pesto are so versatile and easy to find!

Using a food processor, I pulse together 2 cups of fresh basil leaves, 1/2 cup of grated parmesan cheese, 1/2 cup of pine nuts (walnuts work well too!), 3 large cloves of garlic and 1/2 cup of olive oil. I add some salt and pepper to taste and I'm all set!

I usually serve the pesto with spaghetti since it is my favorite pasta noodle, but this time I decided to spread it on some flatbread and top it off with some fresh aged parmesan.

Sunday, October 30, 2011

Aged Parmesan

I really love all sorts of cheese, mainly because they are so versatile and can add such a nice flavor to any dish. Parmesan is one of my favorites so when the aged parmesan went on sale at our local grocery store, I had to stop in and pick some up. I made some spaghetti bolognese and finely grated some parmesan cheese on top. It was absolutely delicious. Adding parmesan cheese shavings to soups is another one of my favorite ways to enjoy it.

Thursday, October 27, 2011


We went to visit a farm on the weekend and there were so many pumpkins! Of course, they had a huge pumpkin patch where we got to explore and pick out a pumkin. We ended up with four pumpkins, a mini one, a small one. a regular sized one and a large one. I wanted a really HUGE pumpkin, but my husband thought it would be too heavy to carry across the farm and back out to the car.

I am not one for carving pumpkins so I figured I would take the seeds out and roast them in the oven. Roasted pumpkin seeds have always been a favorite of mine. Once I take the seeds out of the pumpkin, I am sure to pick them out of their pulp right away. Then I rinse them in a colander under cold running water. I take a cookie sheet lined with parchment paper and spread the seeds out in a single layer, sprinkle them with salt and roast them at 325 degrees F for about 25 minutes. Be sure to stir them around about half way through. Finally, let them cool and enjoy!

Making a pumpkin pie with the actual pumpkin is a great option, but this month has been really busy for me so I figured that having my husband carve the pumpkins would be a better idea. We are going to put them out on the front porch for Halloween!

Tuesday, September 13, 2011

Dill Potato Salad

I love potato salad and usually make one which includes sauteed onions and bacon. However, I had some redskin potatoes and some fresh dill from the garden so I decided to try something different. I thought, why not make a dill potato salad. It was really easy, because all I did was boil some potatoes, then strained them and let them cool a bit, while I went out to the garden to get some dill and wash it up. Once the potatoes were cooled off, I cut them into 3/4 inch chunks and mixed them with the fresh chopped dill, mayonnaise, salt and pepper.

So simple and delicious. It really is a a flexible recipe and the amount of mayonnaise, dill, salt and pepper you add really depends on your liking. I like to put a bit of extra mayonnaise in my potato salad if I am refrigerating it over night since I find that some of it seems to disappear after being refrigerated.

Wednesday, September 7, 2011

Thousand Year Old Eggs

The thought of eating an egg that is a thousand years old is enough to make most people lose their appetite. To me, thousand year old eggs remind me of rice porridge, because that is usually what I eat them with. I don't eat them often, but when I do, I can usually eat only one egg at most. Above is a picture of the thousand year old egg in it's shell, and the picture below shows the inner part of the egg along with it's jelly like outer part.

They are often referred to as 1000 year old eggs or 100 year old eggs, but are not nearly that old. They are in actual fact, simply preserved duck eggs. The inner yolk part is firm and rich in texture and the outside is similar to jelly.
Sometimes, the inner part is somewhat runny and I always thought it was because some preserved duck egg yolks were meant to be that way. However, I discovered that if the egg is boiled for 8 minutes or so, then the egg would firm up, both on the outside and the inside, similar to a hardboiled egg.

Sunday, August 28, 2011

Not So Sweet Frosting! My Favorite Buttercream Frosting Recipe

This is my absolute favorite buttercream frosting recipe.  It is a bit more time consuming to make than most other butter cream frostings, but it is well worth the time. I originally learned of this italian meringue buttercream, from Cake Journal. It is the not so sweet frosting that I have been searching for. It does not contain any icing sugar at all, unlike most buttercream icing recipes I have tried. I tried the Cake Journal recipe the first time, but had to halve it since then. My mixing bowl and mixer didn't seem to be big enough to be able to handle the full recipe and overflowed a bit when I tried to make the full recipe.

Sugar and Water Mixture
To make it, simply start by bringing to a boil together and dissolve 1 cup of sugar with 1/4 cup of water.

Beaten Egg Whites

In the meantime, whip up 6 egg whites until stiff peaks form.*It is recommended that you use only pasteurized egg whites for food safety reasons.

I cannot easily find pasteurized egg whites so I instead use meringue powder. I beat together 6 Tbsp. Meringue powder, plus 3/4 cup room temperature water until stiff peaks form. (Instead of egg whites)

Then, Slowly and CAREFULLY add the sugar and water mixture to the stiffened egg whites and beat on low for about 10 minutes.

Curdled Mess!

Next add 1 1/2 cups of butter. Cut the butter into one inch cubes and add one cube at time.
Once all of the butter is added, mix on high until it is smooth and creamy.
It may go through a curdled looking stage, but keep beating and you will end up with some amazing frosting!
*Louise's from Cake Journal didn't seem to curdle this way, but maybe it was because I used the meringue powder instead.
Amazing buttercream!

This is how my buttercream frosting turned out. It seems a bit thicker and not quite as fluffy as Louise's, but again, maybe it was the meringue powder. One of these days, I will find some pasteurized egg whites and see what happens! :)

Color the frosting if you so desire and then pipe or spread onto your favorite cake or cupcakes. Enjoy!

Thursday, August 25, 2011

T.G.I Friday's Dinner Deals!!

T.G.I Friday's has some amazing new value offers that you definitely shouldn't miss if you live in or are visiting, the Baltimore, Indianapolis, Chicago or West Palm Beach areas. With these deals and great value, you don't have to wait until Friday for a night out. Check out the value offers for each different area below! :)

Attention Indianapolis area Friday's® fans! Head on over to your local Friday's® for a great offer of a Dinner and a Cold One for only $10.
Enjoy some of Friday's® delicious entrees including a drink of choice:
  • Indulgent Parmesan Crusted Chicken
  • Jack Daniels Pulled Pork Sandwich
  • Balsamic Glazed Chicken Caesar
  • Mouth-watering Black Angus cheeseburger
This offer is available every night of the week! For the full menus being offered, please visit:;244939996;55575682;l?

Attention Chicago area Friday's fans! Head on over to your local Friday's now to pick 2 items for only $10!
Enjoy some of Friday's® delicious specials (including appetizers, entrees, and desserts):
  • Spinach Florentine Flatbread
  • Savory Dragonfire Chicken
  • Pan-Seared Parmesan Flounder
  • Delicious Vanilla Bean Cheesecake
This offer is available every night of the week! For the full menu being offered, please visit:;244940024;55575682;l?

Attention Baltimore area Friday's fans! Head on over to your local Friday's for a great offer of a Dinner and a Cold One for only $10.

Enjoy some of Friday's® delicious entrees including a drink of choice:
  • Indulgent Parmesan Crusted Chicken
  • Jack Daniels Pulled Pork Sandwich
  • Balsamic Glazed Chicken Caesar
  • Mouth-watering Black Angus cheeseburger
This offer is available Sunday –Thursday only. For the full menus being offered, please visit:;244940026;55575682;n?

Attention West Palm Beach area Friday's fans! Head on over to your local Friday's now to pick 2 items for only $10!
Enjoy some of Friday's® delicious specials (including appetizers, entrees, and desserts):
  • Spinach Florentine Flatbread
  • Savory Dragonfire Chicken
  • Pan-Seared Parmesan Flounder
  • Delicious Vanilla Bean Cheesecake
This offer is available every night of the week! For the full menu being offered, please visit:;244940025;55575682;m?

This sponsorship is brought to you by Friday's® who we have partnered with for this promotion.

Sunday, July 31, 2011

Wedding Cake

This is the lovely wedding cake that was made for my sister's wedding. It was beautifully decorated with handmade sugar calla lillies. Inside was lemon flavored pound cake with cream cheese frosting. It was delicious!

Saturday, July 30, 2011

Pork Vermicelli

Pork vermicelli is one of my favorite asian style noodle dishes. It has a creamy coconut flavor and fresh herbs such as mint, thai basil, cilantro or green onions can be added to give it a fresh taste. Usually one regular sized bowl of pork vermicelli is enough for me since it is quite filling.

Sunday, June 26, 2011

Barbecued Chicken

Last weekend, we barbecued chicken for lunch and it seemed to take forever before the chicken was cooked thoroughly. I have always known that chicken takes a bit longer to cook than beef or seafood, but it seemed to take even longer on the barbecue. I thought that cooking the chicken in the oven first and then putting it on the barbecue would be a great idea, but we decided to just use the barbecue alone. My mother mentioned that a friend of hers would boil the chicken before putting it on the barbecue and it turned out really well.

This weekend, we decided to try both methods. I marinated my chicken then night before, as usual, then cooked it in the 350 degree oven for 20 minutes before putting it on the barbecue.

For the other batch, I simply boiled the chicken for 12 minutes, then barbecued on low heat. When the chicken was almost fully cooked, I brushed on some Jack Daniel's Barbecue Sauce

Both types of chicken turned out better than they did last weekend. The boiled version was juicier and a bit more tender, but the marinated chicken had the flavor that I most prefer.

Friday, June 24, 2011

Glutinous Rice Flour Dumplings

These are a sticky and fun snack that my mom sometimes makes. I'm not sure what exactly they are called so I call them glutinous rice flour dumplings. :) The shell is made of glutinous rice flour (also known as sticky rice flour), tapioca starch, water and a little bit of salt. The glutinous rice flour makes it a bit sticky and chewy. The inside is just a mixture of pork, shrimp and black fungus mushrooms. They are steamed up and served with sweet and sour fish sauce.

If they are not being eaten immediately, then we usually wrap them up in banana leaves before steaming them so that they can be stored more easily.

Sunday, May 29, 2011

Strawberry Eclair

Eclairs are so delicious especially when they are freshly made. Usually the eclairs I find are chocolate coated, but at this one particular bakery, they had strawberry eclairs as well! Instead of chocolate on the pastry, it was sprinkled with powdered sugar and the fresh whipped cream was garnished with a strawberry. It was hard to choose between the chocolate eclair and the strawberry eclair, but this time I was glad I chose the strawberry one for a change.

Friday, May 20, 2011

Chicken Cannelloni

My sister gave me a few servings of chicken cannelloni made from scratch and it was so delicious! It  is a really good make ahead and freeze meal. When you bring it out, it is still just as good after you bake it.

It was filled with chicken and topped off with bechamel sauce. I served it with salad and it made a really nice quick meal.

Thursday, May 19, 2011

Fresh Egg Noodles

I really enjoy fresh egg noodles even though they take an effort to make and it may sometimes seem easier to purchase them from the store. I made some over the weekend and took some photos so I can share a how to make fresh egg noodles post here. I'm working on the instructions and will post them soon.

Wednesday, May 18, 2011

Shark Fin Soup

This is a picture of the shark fin soup I had at a wedding I went to. Shark fin soup or shark fins soup (as some call it) is sometimes served at Chinese weddings or special occasions. It is often on the menu at nice Chinese restaurants, but I hear that sometimes the actual shark fins in them are not real and in fact are imitation shark fins. This is a relief because I don't think it would be a nice idea to eat real shark fins, as sharks should not be endangered just so that their fins can be consumed.
I like the overall taste of the soup, but I don't think I will try to make it at home, since I don't have a shark fins soup recipe.

Tuesday, May 17, 2011

Apple Pie

Apple pie is one of my family's favorite desserts, because it is simple and delicious. I don't often make apple pies from scratch, because I find that some of the storebought ones are really good. If I do make my own pie, I will usually buy the pie crust and just make my own apple pie filling since the crust is quite time consuming to make. The filling on the other hand is really simple and quick to make, provided I have a lot of apples on hand. I'm not sure which are the best apples for apple pie, so I simply use whichever is on sale at the grocery store.

I have also heard of fried apple pies and even an apple pie drink, but have yet to try either of them. I love anything fried so I definitely will have to try a fried apple pie soon.

If you have any easy apple pie recipes, feel free to share them in the comments section. :)

Monday, May 16, 2011

Guacamole Recipe

Guacamole is one of my favorite dips, and I love serving it as an appetizer or snack when I am having a party or get together. Making guacamole is quite easy, and from what I understand, guacamole is quite healthy too! 

I don't use a specific guacamole recipe, but try to add the same ingredients each time. The quantity of each item does vary from time to time, because depending on taste, some may like more of this and less of that.

I generally will take 2 avocados and pit them, then put them in a bowl with half of a medium to large sized chopped tomato, 3 cloves of minced garlic, 2 tablespoons of minced onion, 5 springs of minced cilantro, the juice of one lime and salt and pepper to taste.

I take a fork and mash it all together since I like my guacamole chunky. Some of my friends don't do any chopping or mincing and just put all of the ingredients into a food processor. That method is a lot faster, and also yields a smoother guacamole.

I then serve the guacamole with both yellow corn chips and blue corn chips for variety.

If I make the guacamole and don't serve it right away or happen to have leftovers, I store it in a bowl in the fridge and cover it by gently pressing plastic wrap right on top of the guacamole so that it doesn't turn brown. Sometimes I don't do the best job with covering it up and end up with some air bubbles where the guacamole will turn brown, but I just give it a little stir before serving and it is fine.

Saturday, May 14, 2011

Frozen Pizza

We like to make fresh homemade pizza at home, but sometimes there just isn't enough time for it. That's why I usually keep a frozen pizza in the freezer for when we have really busy days. I haven't quite found one that I really enjoy yet, but I am going to keep trying different ones, and maybe one of these days I will find an amazing one. I find that most of the storebought freezer pizzas are salty and the crust is usually terrible. I imagine it's quite difficult to make a good quality frozen pizza, but maybe one of the food companies will come up with one soon. (Or maybe, the best frozen pizzas already exist and I just have yet to discover them) Lol. I'm sure the worst frozen pizza exists too. Hopefully I don't discover one of those.
Maybe I should try making homemade frozen pizza and see how that turns out.

I'd love to hear of the best tasting frozen pizza you've had or perhaps a good frozen pizza dough recipe if you have one. Feel free to comment!

Monday, May 9, 2011

Stuffed Peppers Recipe

Stuffed peppers are a colorful side dish to add to a meal or to serve as a meal. The above is an orange stuffed pepper that one of my sister's made and below are yellow and green stuffed bell peppers that my other sister made.

I ate these as a snack one afternoon and was quite surprised as they are different from other stuffed peppers that I have eaten. The peppers were not as soft and the stuffing was not quite as moist as what I am used to, but they were still delicious.

4 bell peppers (any color you like)
2 tbsp. olive oil
1/3 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped carrot
1 clove garlic, minced
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 tsp. cumin
1 tsp. turmeric
2 teaspoons salt
1 teaspoon pepper
1 egg
1 pound lean ground beef or chicken
1 1/2 cups long-grain rice, cooked (or cooked quinoa)


Cut off the top of each pepper

Remove the seeds and membranes

Chop up edible part of the tops and put aside.

Rinse peppers under cold water. Put them aside.

Heat olive oil in a large pan.

Sauté chopped pepper tops, onion, celery and carrot for about 3 minutes, or until vegetables are tender.

Add garlic, oregano, basil, cumin, turmeric, salt, and pepper. Mix well, then remove from heat.
In a large mixing bowl, lightly beat the egg.

Mix in ground beef and cooked rice. Then mix in vegetable mixture.

Stuff peppers with the mixture and place on a baking sheet lined with parchment paper.

Bake at 350° F for 30-40 minutes.

Friday, April 29, 2011

Strawberry Cake Mix Recipe

I made this easy strawberry cake on the weekend and turned out pretty well. I didn't feel like baking from scratch so I used a box of vanilla cake mix and added fresh sliced strawberries to the batter before baking it. I used storebought strawberry icing and covered the cake in it.

I suppose I can't really call this a cake mix recipe since all I did was add fresh sliced strawberries to it, but it did change the flavor enough to make people think it was made from scratch. I sometimes add fresh lemon zest to lemon cake mix and that really freshens up the cake too.

Do you have any favorite cake mix recipes? Please feel free to share them in the comments below.

Sunday, April 24, 2011

Spring Rolls

These are mini spring rolls or two bite spring rolls as some may like to call them. My nephew calls them egg rolls, but in my opinion, it doesn't really matter what they are called as long as they are fresh and taste great!

The egg roll filling contains ground chicken instead of ground pork (so I guess you can even call them chicken egg rolls) and also a bit of shredded carrot. I usually add chopped shrimp to the filling when I make pork spring rolls (or pork egg rolls), but in chicken spring rolls, shrimp doesn't seem to be a good fit.

Here is a simple chicken egg roll recipe that I usually make. It can also be substituted with pork if you would like to make pork egg rolls.

For the filling:

In a large bowl, combine, 1 pound of ground chicken (substitute with ground pork if you prefer pork spring rolls) with 1 egg, 1.5 tbsp. soy sauce, 1/2 tsp.salt, 1/2 tsp. pepper, 2 tsp. cornstarch, 1/2 tsp. sesame oil, 1 shredded carrot.
Mix well.

Scoop a tablespoonful of the mixture onto an egg roll wrapper, spreading it out lengthwise (left to right), but leaving 2 cm of empty space on the left and right sides.

Fold the right and left sides of the wrapper over the filling, then roll the spring roll away from you to form the spring roll.

Have a small bowl of water ready. Dip your fingers in the water and wet the end of the roll to seal it closed.

Deep fry them in some vegetable oil until they are light or medium golden brown and let them cool a bit before eating.

As for the egg roll sauce, I usually dip mine in sweet chilli sauce which can sometimes be found in the international aisle at the supermarket. Plum sauce works well too if you don't like spicy sauces.


Thursday, April 21, 2011

Chicken and Sundried Tomato Fettucine

This is a really easy and quick pasta that I enjoy. I just cook some fettuccine noodles and top it with chicken (pan fried and then sliced) and storebought sundried tomato alfredo sauce with added frozen spinach. I simply add the sauce and spinach together in a saucepan and heat it up. I then pan fry fresh, washed asparagus in a pan and add it to the side. The asparagus is not necessary, but sometimes I just happen to have some in the fridge so I add it on the side.

Wednesday, April 20, 2011

Fresh Homemade Bread

On the weekend we made a couple loaves of fresh bread. Everyone seems to love fresh bread so it doesn't last much longer than a day or two. It probably wouldn't taste as good after the first or second day anyways so I guess it's a good thing it gets eaten up quickly.

The bread is nice soft on the inside and crispy on the outside when it first comes out of the oven.  After a few hours, it is still soft and moist on the inside, but the outside softens a bit as well and is not quite as crispy.

My parents got the bread recipe from a neighbor of theirs after he had given them a loaf of bread that he had made. They liked it so much and loved the fact that they didn't need a bread machine to make it.

Here is the simple, yet delicous bread recipe:

1 cup warm water

1 teaspoon sugar

2 tablespoons yeast

2 cups of warm water

1 tablespoon salt

1/2 cup of vegetable oil

10 cups flour

We used a KitchenAid Mixerwith the dough hook attachment to mix the bread dough and started off by putting the first 3 ingredients (1 cup warm water, 1 tsp. sugar and 2 tbsp. yeast) in the KitchenAid Mixing Bowl. Let it sit for 10 minutes.

Then add the next 3 ingredients (2 cups warm water, 1 tbsp. salt and 1/2 cup of vegetable oil. Mix well.

Add 1 cup of flour and mix until smooth.

Gradually mix in 9 cups of flour. The dough should still be a bit wet and elastic.

Cover the bowl with a clothand let the dough rise for 1 hour.
Remove the dough from the bowl and cut it into 3 even pieces. Place each piece of dough in separate Bread Pans, cover them with a clothand let them sit for 1 hour longer.

Bake them at 400 F for 20 minutes.

That's it, fresh homemade bread!

My favorite way to have the bread is with butter on it, but sometimes I have it plain with a bowl of nice hot soup.


Sunday, April 17, 2011

Potlucks and Food Exchanges

I used to love cooking a variety of different recipes in a single day, including appetizers, entrees, desserts and everything in between. Cooking many different foods takes a lot of time and effort, so lately I have been thinking of having a potluck or some sort of food exchange. In my opinion, it is much easier to cook one single item, but in a large quantity rather than several different items in smaller quantities.

Having a potluck is always a fun way to get together with friends and to learn about different foods that you may not have otherwise heard of or tried. Everyone would bring one dish of their choice, but would get to enjoy a bit of several different dishes.

A food exchange is also a nice way to visit with friends and perhaps get some new recipes. My favorite type of food exchange is when everyone brings enough entrees (that can be frozen) for each person attending the event. For instance, If I choose to make lasagna and there were 8 other people bringing food as well, then I would bring 8 portions of lasagna. Each portion would serve 4 to 6 people and can be frozen for a future meal. This works out well, because there are so many frozen meals that can be made in advance such as sheppard's pie, lasagna, dumplings/potstickers, pasta sauce, soup, chicken, beef or turkey pot pies and so many other dishes as well. You only have to make a large quantity of one item to bring to the food exchange and get to go home with 8 different meals!

Saturday, April 16, 2011

5 Tips for Being Successful When Trying a New Recipe

Whenever I try a new recipe, it doesn't always turn out well. Sometimes it turns out really great and sometimes, no one even wants to eat it! I would like to share a few tips on how to increase the chances of being successful when trying a new recipe, and should really remember to follow them myself.

1. Make sure your workspace (ie. kitchen counter) is clean and tidy - This tip is important even when preparing a recipe that you've made several times, because it can help keep you organized.

2. Read the entire recipe a few times before starting - This is important, because I don't know how many times I thought I knew what I was supposed to do, only to miss a step in the instructions. Reading the entire recipe a few times before starting to cook will help you to be prepared and not miss any crucial instructions.

3. Make sure you have all of the ingredients needed - This helps to ensure that you are not missing any key ingredients that may alter the taste of the recipe.

4. Make sure you have all the cooking tools needed - Without the necessary tools or cooking equipment, you may not be able to complete the recipe. I learned this the hard way a few times and had to turn the desired dish into a totally different one altogether.

5. Relax and have fun! - Things usually turn out better when you are relaxed and having fun, so I had to add in this casual tip.

If you have any good cooking tips, please feel free to share them in the comments section below.

Happy Cooking!

Friday, April 15, 2011

My Favorite Comfort Food........ A Turkey Dinner

There aren't many meals that are better than a good old turkey dinner. Usually we have turkey for special occasions such as Thanksgiving or Christmas, but nowadays they sell turkey legs or turkey meat in smaller portions at the grocery store. It makes it easy to just pick up whichever I prefer and roast it for a bit in the the oven.

The corn and beans are always easy to prepare especially when purchased frozen or canned. For the gravy, I usually freeze some from the holidays and can use that, but canned gravy or gravy mix are good options as well.

Stuffing can be of the instant variety too, since my thoughts are comfort food shouldn't require too much work. I almost always make the mashed potatoes from scratch though since they are easy to make.

There it is. An easy, comforting meal on just any regular weeknight. What is your favorite comfort food? Feel free to comment below.

Thursday, April 14, 2011

Coconut & Rice Flour Dumplings

These aren't really dumplings, but I'm not quite sure exactly what they are called. They are made with rice flour and coconut milk and filled with ground pork and bean sprouts. They taste really good when they are fresh and are great as an appetizer. Some people like to eat them as a meal, but for me, I would have to add a salad or some sort of vegetable on the side.

I rarely make them (probably only once a year) because it is so time consuming to cook them and I'm not good at making them. Sometimes they end up burnt or don't turn out right! Lol.

Tuesday, April 12, 2011

Strawberry Shortcake

My favorite cake is strawberry shortcake and my family really likes it as well. I don't have a lot of time to bake these days, but I still try to whenever I get the chance. If there is a birthday or special occasion coming up and I know I won't be able to bake a cake, I will almost always go out and buy a strawberry shortcake.

I can make the cake part of the cake and it is quite easy to go out and purchase some strawberries to put on top. However, the cream part of it really is a mystery to me. I sometimes buy a carton of heavy cream and whip it up, but it never seems to be as rich and delicious as the cream on the cakes that I buy. I really wonder if there is a secret ingredient or special way of making it.
Please leave a comment below if you have any tips on this. I would love to know!

Have a sweet day!

Sunday, April 10, 2011

Strawberries with Milk and Sugar

Strawberries are so delicious on their own, but when I want a special treat, I top them off with condensed milk and turbanado sugar. It adds that extra sweetness and creamy flavor that goes so well with strawberries.

It is a really quick and easy dessert to make as well if you don't have too much time to bake and need something to serve after dinner.

You just hull some fresh strawberries and wash them. Then you cut them into slices and put them into individual bowls an top with a spoonful of condensed milk and turbanado sugar which adds a nice sweet crunch.

Instead of turbanado sugar, you can just use a bit of regular white sugar or skip the sugar all together since the condensed milk is already quite sweet. I just like the texture and crunch it adds to each bite.

Tuesday, April 5, 2011

Pretty Papaya

Papaya is one of my favorite fruits because of the smooth texture, juiciness and great flavor. It is usually available all year round here, however, it is not necessarily delicious every time. It is imported here from different countries that have a more tropical climate than we have here so I try to avoid buying it during the winter months as I noticed they don't ripen as well or taste as flavorful as they do in the summer. Spring has just begun so I figure it would be okay to try one now. The papaya probably made it's way here while it was still winter, but I really couldn't wait. This papaya ended up tasting okay. It was a bit bland, but the texture was good and there was some sweetness to it.

Papayas are also really easy to prepare. You just peel them, cut them in half and scoop the seeds out with a spoon.
Then you slice them into long pieces or into smaller cubes and you're all set. Enjoy!

Monday, April 4, 2011

Hot and Sour Soup

I went to a birthday party this past weekend and the hosts served different types of international food. This hot and sour soup was one of the appetizers. I have tried hot and sour soup before, but didn't really care for it. Probably because one of the ingredients in hot and sour soup is bamboo and I don't like bamboo. However, this hot and sour soup was actually quite good. It had bamboo in it, but I couldn't taste or smell a the bamboo as much as I had in previous hot and sour soups that I have had before. My guess is that they boiled or cooked the bamboo before adding it to the soup and in other soups I have had, maybe they just added it in and cooked it right into the soup. Either way, this was one of the better hot and sour soups I have tasted and I actually finished by portion of it.

Friday, April 1, 2011

Pretty Delicious Cupcakes

We went out to dinner for my friend's birthday and brought these delicious cupcakes from a local cupcake shop. There were lemon cupcakes with lemon frosting, vanilla cupcakes with strawberry icing, and double chocolate! I usually like to bake my own cupcakes, but didn't have time since we went out on a weeknight. It was a nice treat to have a few different flavors, because if I had baked them, we only would have had one flavor...........vanilla with vanilla buttercream!
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