Cinnamon Dolce Latte Cupcakes

I've been on a bit of a coffee fix with my baking lately: first with my mocha cucakes with espresso buttercream for my work Christmas party and then a caramel latte cheesecake for my aunt and uncle's silver wedding anniversary. I can't explain why I am so suddenly drawn to this flavor but somehow I am very tempted to bake many coffee treats this holiday season.

On Christmas day my brother and I made plans to go with some friends to see the new Disney movie currently in theaters however by the time we arrived it was sold out. Instead we came back to our house and we played board games. I thought it would be fun to bake as well so I suggested we make cupcakes. Of course I had ulterior motives as my friend has just gifted me a cupcake stand and I really wanted to use it.

I decided to remake one of the two cupcake recipes that I had used for my work Christmas party because the first time I made it the frosting didn't quite turn out. Rather than takes my chances again I used the same cake recipe but the frosting from the mocha cupcakes. While the cupcakes baked we played a fun game and then once they cooled down I frosted them.

Excitedly I beautifully placed the cupcakes on my new stand and took them into the living room where I do most of my food photography. Unfortunately I leaned over the table the wrong way and one of the legs gave out, sending the whole thing crashing to the floor. Luckily the glass table did not shatter and nothing happened to the camera or the floor.

Even though we managed to salvage the cupcakes themselves, most of the frosting ended up on the floor and had to be thrown away. There was enough left that we were able to redistribute it, though not as beautifully. I was still able to get a nice picture before they fell and they still tasted great so I guess it was a success, though now I have to figure out how to fix the table.

Cinnamon Dolce Latte Cupcakes:
Note: This recipe makes 12 cupcakes. Also, I used the frosting from my mocha cupcakes. The recipe can be found here.

• 2 cups flour
• 1½ tsp baking powder
• 2 tsp cinnamon
• ¼ tsp salt
• ½ cup (8 tbsp) browned butter, cooled
• ½ cup granulated sugar
• ½ cup packed brown sugar
• 3 eggs
• 1 tsp vanilla
• ¼ cup milk
• ¼ cup brewed coffee, cooled

1. Melt the butter in a medium saucepan over medium heat. Stir constantly as it continues to cook and foam. After a few minutes, it will begin to turn a rich brown and smell nutty. Remove from heat immediately and let cool before using in the cupcakes.
2. In a medium bowl, whisk flour, baking powder, cinnamon, and salt until well combined. Set aside.
3. In a small bowl combine the milk and coffee. Set aside.
4. Beat the browned butter with both sugars until well incorporated. 
5. Beat in the eggs, one at a time, until fully incorporated, then beat in the vanilla.
6. Using the lowest speed setting, alternatively beat in the dry ingredients and milk/coffee mixture starting and ending with the dry ingredients.(There should be three dry additions and two wet.) 
7. Distribute the batter evenly amongst a well-greased or paper-lined 12 cup muffin pan. Bake at 350 degrees Fahrenheit for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Frost the cupcakes once they have cooled completely.

Caramel Latte Cheesecake

This year while many families were celebrating Christmas Eve on December 24th, our family was celebrating the silver wedding anniversary of my aunt and uncle. They decided on hosting a big party with many of their closest friends and family and I contributed with my baking. Together with my mom, we baked three cakes for the event over the span of three days. Two of them were well-trusted recipes: my lemon cheesecake and my mom's chocolate cheesecake. The third was a new recipe and also a new shape for me: a caramel latte cheesecake made in a square springform pan.

I was a little hesitant when using the new pan because I had never made a square cheesecake before and I didn't know what proportions to use when scaling the recipe. For example, I doubled the amount of crust and ended up with way too much and was scooping it out of the pan. However doubling the cake batter itself was just perfect and gave me exactly the right amount to fill the pan.

When we brought out the cakes for dessert everyone was thoroughly impressed, especially when they found out we had made all three. They looked beautiful and appealed to people's different tastes with three different flavors. I must say that the chocolate was the biggest hit but this caramel latte cheesecake came in for a close second. I was told by one of my family members that on a scale of 1 to 10 the cheesecake was a 15. My cousin, who loves caramel, was quite pleased when I admitted that I had him in mind when I found the recipe.

Overall the party was a big success and I give kudos to my aunt and uncle for pulling it off. I think that the guests all enjoyed themselves and were genuinely happy to celebrate such a special occasion with their friends. The night had a very festive and happy tone and I was so touched by the warm thanks I received from my aunt and uncle in the end. I hope that one day I too will be celebrating my silver wedding anniversary surrounded by so much happiness and joy.

Caramel Latte Cheesecake
Note: I have adapted the recipe for an 10" or 11" round springform pan as they are more common than square shaped pans.

For the crust:

• 1½ cups graham cracker crumbs
• 2 tbsp light brown sugar
• ⅛ tsp salt
• ¼ cup (4 tbsp) unsalted butter, melted
• ½ cup toffee bits

1. Combine all of the ingredients except for the toffee bits in a bowl and then transfer to an 11" springform pan. Gently press down all along the bottom and bake at 350 degrees Fahrenheit for 8 minutes. 
2. Remove the pan from the oven and sprinkle the toffee bits in an even layer on top of the crust and press down lightly. Set aside to cool.

For the cheesecake:

• 2 lbs (4 blocks) cream cheese, softened
• ⅔ cup brown sugar
• ½ cup sugar
• 4 large eggs
• ½ cup sour cream
• 4 tsp vanilla
• 2 tbsp instant espresso

1. Dissolve the instant espresso in the vanilla and set aside.
2. Beat the cream cheese on medium-high speed for about a minute, until smooth.
3. Beat in the eggs, one at a time, at low speed. Beat in the sugar. Scape down the sides of the bowl as necessary.
4. Beat in the sour cream and then the vanilla and coffee and mix on medium speed until everything is well incorporated. The batter will be fairly liquidy.
5. Pour the mixture into the cooled springform pan and bake for 55 minutes at 325 degrees Fahrenheit using a hot water bath or by placing a pan of hot water on the lowest rack beneath the cake.
6. Without opening the oven door, turn off the oven and leave the cake to cool for 1 1/2 hours inside the oven. Afterward, remove from the oven and cool to room temperature before refrigerating for at least 4 hours, though preferably overnight.

For the topping:

Note: There will be extra nuts left over as this recipe makes more than enough to use as a topping for the cake.

• ⅓ cup sugar 
• 3 tbsp water
• 1½ cups salted peanuts
• Dulce de leche (or caramel)

1. Put the sugar and water in a 2-quart saucepan and cook over medium-high heat, stirring, until
   
   the sugar dissolves. 
2. Keeping the heat fairly high, continue to cook the sugar, without stirring, until it just starts to color. 
3. Toss in the peanuts and immediately start stirring. Keep stirring, to coat the peanuts with the sugar. Within a few minutes, they will be covered with sugar and turn white but keep stirring until the sugar turns back into caramel. 
4. Once the peanuts are coated with a nice deep amber caramel, remove the pan from the heat and turn the nuts out onto a baking sheet covered with parchment paper, using a wooden spoon to spread them out as best you can. 
5. Cool the nuts to room temperature and then chop them into small pieces. Sprinkle over top of the cheesecake and drizzle the dulce de leche or caramel sauce on top.

Mocha Cucakes with Espresso Buttercream Frosting

My oven has been seeing quite the action this past weekend. I decided to make my annual holiday boxes a little early this year because I knew I would be too busy later on. Although I sampled a few new recipes over the past month I wasn't satisfied with them so ultimately the box remained the same and no additions or substitutions were made.

However when it came time for my potluck Christmas party as work I knew that I wanted to make something new and I decided on cupcakes. Originally I found a recipe for cinnamon dolce latte cupcakes but when I read further into it I saw that it only made 12 cupcakes. I quickly did some research and found a second recipe for mocha cupcakes with espresso buttercream frosting. I thought that the two recipes paired well together because they had almost identical ingredients except for the fact that one included cinnamon and the other used cocoa powder.

Ironically enough, the mocha cupcakes turned out perfectly but the cinnamon ones gave me some trouble. The cupcakes turned out well but the kitchen was quite warm by the time I was making the frosting and as a result it broke. Next time I will have to be better with my timing so that I'm not scrambling at the last minute to get everything done. Still, when I brought the cupcakes to the party I received many compliments. I also managed to bring some leftovers home for my family and my mother and brother, both coffee lovers, expressed their enjoyment over the cupcakes.

Mocha Cupcakes with Espresso Buttercream Frosting
Note: This recipe makes 12 cupcakes.

• 1⅓ cups flour
• ⅓ cups unsweetened cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup milk
• ½ cup espresso
• 1 tsp vanilla extract
• ½ cup (8 tbsp) unsalted butter, softened
• ½ cup granulated sugar
• ½ cup light brown sugar, packed
• 1 egg 

1. Sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
2. Combine the milk with the espresso and vanilla and set aside.
3. Cream the butter with the two sugars until light and fluffy.
4. Beat in the egg.
5. Reduce the mixer to low speed and add one-third of the dry ingredients. Once the flour is almost mixed in, add half of the espresso/milk mixture. 
6. Mix in half of the remaining flour, then the remaining milk mixture, and finally the rest of the flour.
7. Distribute the batter evenly amongst a well-greased or paper-lined 12 cup muffin pan. Bake at 350 degrees Fahrenheit for 20-22 minutes, or until a toothpick inserted into the center comes out clean.

For the frosting:

• ¾ cup unsalted butter, softened
• 3 cups icing sugar
• 2 tsp vanilla extract
• 2 tsp espresso powder
• a bit of milk (maybe a tablespoon)

1. In a small bowl, combine the vanilla with the espresso powder and stir to dissolve. If the espresso doesn't completely dissolve add a bit of hot water.
2. Whip the butter for a few minutes on medium-high speed until whitened and fluffy.
3. Reduce the speed to low-medium and gradually add the icing sugar.
4. Pour in the vanilla/espresso mixture and beat on medium for a few minutes to incorporate. Scrape the sides of the bowl as necessary.
5. If the buttercream is still stiff add about a tablespoon of milk so that it becomes more spreadable. Continue to whip for a couple of minutes on medium-high speed until it becomes fluffy.
6. Frost the cupcakes once they are completely cooled. 

Stuffed Spaghetti Squash

A long time ago my friend told me about spaghetti squash, named that way because its flesh comes apart in long strands after being cooked. I had wanted to try it for quite some time but somehow just never got around to it. A few weeks ago I finally bought just one spaghetti squash at the store and decided to bake it at home. I got the idea online to use the squash itself as a serving vessel for a simple vegetarian dish.

Honestly the hardest part about the whole experience was cutting the squash open. If you have ever tried it you would probably agree that cutting squash can be cumbersome and whenever I have the option, I always go for the pre-cut choice. However once I had it split open the rest was a breeze. While the squash was roasting in the oven, I quickly sauteed some onions and peppers and added a little tomato paste to the mix. Once the squash was tender I used a fork to scrape out the insides, mixed it with the sauteed veggies, added a bit of chopped cilantro, and then put the mixture back into the shells. Then I just sprinkled some cheese over top and stuck it under the broiler for a few minutes just to melt the cheese.

Because I was making the squash for the first time I prepared only one, however each shell was a big enough portion to feed two people. Also, I chose to keep the dish vegetarian but some ground meat could easily be mixed in to make the dish even heartier, though I did like the freshness of having vegetables alone. Overall I was quite satisfied with how the squash turned out and I think I will be making it again soon.

Stuffed Spaghetti Squash
Note: Other vegetables such as mushrooms and zucchini can also be added or even ground meat.

• 1 small spaghetti squash, split in half and seeds removed
• 1 small onion, chopped
• 2 cloves garlic, finely chopped
• 1 red bell pepper, chopped
• 3 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp ground tumeric
• 1 tsp ground coriander
• Handful fresh cilantro, chopped
• Handful shredded cheese
• Olive oil
• Salt and pepper

1. Lightly drizzle olive oil over the flesh of the cut squash and sprinkle with some salt and pepper. Rub it in so that the flesh is completely coated then place on a baking tray, skin side down, and bake for 30 minutes at 400 degrees Fahrenheit. The flesh should be easy to pierce all the way through with a knife once it is cooked.
2. While the squash is cooking, heat some olive oil over medium heat and saute the chopped onions for 3-5 minutes, or until they start to become transluscent.
3. Add the chopped garlic and continue to cook for another minute until the garlic becomes fragrant.
4. Add the chopped pepper and cook for another 3-5 minutes or until it begins to soften. 
5. Mix in the tomato paste, ground cumin, tumeric, and coriander and stir well to incorporate. Season to taste with salt and pepper.
6. Once the squash is done, use a fork to scrape the flesh from the shell and add it to the sauteed vegetables. Mix the squash with the other ingredients in the pan and add the chopped cilantro as well.
7. Distribute the stuffing evenly between the shells and sprinkle some shredded cheese over top. Return the baking tray with the stuffed squash into the oven and broil for about 3 minutes or until the cheese on top is melted.

Hummingbird Cake

While my parents were away last week, my aunt and uncle invited my brother and me over for dinner one night. As usual, I volunteered to make something for dessert. We happened to have some overly-ripe bananas lying around and I wanted to use them. However I didn't want to just make a banana loaf, not that it isn't yummy, but I wanted to try something different. When I went to my favorite tastespotting.com and typed in "banana" into the search box I scrolled through quite a few recipes for different variations of banana loaf before I came across one for "hummingbird cake".

The recipe appealed to me because it was simple, easy, and had a twist using crushed pineapple and chopped pecans. Also, the idea of baking it in a bundt pan made for a nice presentation. Of course the cream cheese icing on top also scored points in my book.

The cake turned out moist and delicious and everyone enjoyed it after dinner. According to my aunt, who later phoned my mom, my uncle really loved it and has been taking it to work with him as well. Although I liked how it looked coming out of the bundt pan, I think I may use a regular 9" x 13" pan next time because it took a long time to bake all the way through and that resulted in the outside being a little too crusty for my liking. Despite that fact, I was still satisfied and based on their comments it seemed everyone else was too.

Hummingbird Cake

For the cake:

• 1½ cups pecans, chopped
• 3 cups flour
• 2 cups sugar
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp salt
• 3 eggs, beaten
• 1¾ cups mashed banana (approximately 3-4 large bananas)
• 1 cup crushed pineapple with juice
• ¾ cups canola oil
• 1½ tsp vanilla extract

For the cream cheese icing:

• 4 oz (½ cup) cream cheese, softened
• 2 cups powdered sugar
• 1 tsp vanilla
• 1-2 tbsp milk

1. In the oven or on the stove, gently heat the pecans for 5-8 minutes or until lightly toasted. Cool and set aside.
2. In a large bowl, sift together the flour, sugar, baking soda, cinnamon, and salt. 
3. Add the eggs, mashed banana, pineapple, oil, and vanilla. Stir just until all of the ingredients are combined. (The batter will be lumpy)
4. Gently stir in one cup of the chopped pecans.
5. Grease a large bundt pan with butter or non-stick spray and pour the batter into the pan.
6. Bake at 350 degrees Fahrenheit for 60-80 minutes, or until a knife poked all the way to the bottom comes out clean. (Mine took the full 80 minutes) If the top starts to brown too quickly cover the pan with aluminum foil.
7. Remove the pan from the oven and set aside for 10 minutes before carefully loosening the cake and flipping it over. Allow the cake to finish cooling for about an hour on a wire rack.
8. Meanwhile, blend the ingredients for the icing. Add more milk if desiring a more liquidy consistency. 
9. Once the cake has cooled, pour the icing over top and sprinkle the remaining chopped pecans. 

Taco Cups

My family really loves Mexican food, especially me, my mom, and my brother. When we used to live in the states we ate Mexican food quite often and some of our favorite places included Qdoba and Azteca. However here in Vancouver there doesn't seem to be all that many restaurants offering Latin food so we mostly satisfy the craving by cooking it for ourselves at home. Some personal favorites of mine include fajitas and chicken tortilla soup.

Last week, my parents were away on vacation and I had to cook for myself and my brother. At first I was going to make chicken enchiladas because they're simple, easy, and pack well work work. However my brother complained that I have made enchiladas too many times and he wanted something different. I fulfilled his request by making these taco cups, inspired by my petite lasagnas but with Mexican flavors.

My brother was very grateful that I listened to his request and altered my plans to please his appetite. In fact he ate almost an entire tray (9 taco cups to be exact) in one sitting! He said that the taco cups were even better than the petite lasagnas because it included a lot of meat and cheese. I think another reason why they tasted so great was the use of smoked paprika, a new favorite ingredient of mine. Lately I have found that adding just a hint of smoked paprika into savory dishes brings out a wonderful taste and smell. It's also great because it gives a Mexican flavor without being overly spicy. Based on my brother's enthusiasm, I think it's safe to say these taco cups will become a repeatable favorite.

Taco Cups

• 24 wonton wrappers
• 2 lbs ground beef
• 1 large onion, chopped
• 2-3 garlic cloves, finely chopped
• 1 large bell pepper, chopped
• 1 large zucchini, chopped
• ½ can tomato paste
• 2 tbsp smoked paprika
• 2 tbsp chili powder
• Shredded Mexican cheese blend
• Olive oil
• Salt and pepper

1. Heat some olive oil over high heat in a large skillet and add the ground beef. Cook until no pink is visible then drain the beef and set aside.
2. Using the same pan, heat some new olive oil and sauté the chopped onions over medium heat until translucent, about 3-5 minutes. 
3. Add the garlic and cook for another minute, until fragrant.
4. Add the chopped pepper and zucchini and cook until the vegetables have softened. Once soft, return the beef to the pan.
5. Mix in the tomato paste, smoked paprika, and chili powder. Stir well to ensure everything is coated evenly. Season to taste with salt and pepper and set aside.
6. Spray two muffin pans with non-stick spray and place one wonton wrapper into each well.
7. Divide the beef mixture evenly among the wells, filling almost to the top.
8. Sprinkle the shredded cheese over top of the beef for each well.
9. Bake at 400 degrees Fahrenheit for 10 minutes, or until the cheese on top has melted. Remove from the oven and cool for about 10 minutes in the pan before carefully taking the cups out of the pan.

Roasted Butternut Squash Salad

A few nights ago my grandmother came over for dinner and my mom and I prepared baked chicken parmesan and cheese börek. In addition, I also made an almost-salad by roasting some butternut squash and plating it over a bed of lightly mixed leaves with balsamic vinegar. The dish was extremely simple but so tasty. I was a little concerned that the butternut squash might be too sweet but the acidity of the balsamic vinegar helped to balance the flavor. I also took the leftovers with me to work the next day for lunch and it still tasted just as good, though the leaves were a little wilted.

During dinner my grandmother also inquired about how to properly prepare quinoa as she had recently bought some at Costco. She explained that after coming home from a previous dinner at our house, my grandfather commented on how much he enjoyed my roasted beet quinoa salad. I gave her the recipe and directions, with some helpful explanations from my mom, and she said she would try to make it. Halfway through dinner my brother came home and spent the rest of the evening entertaining us with his less-than-perfect but hilarious Russian skills.

Roasted Butternut Squash

• 2 lbs (about 6 cups) butternut squash, cut into cubes
• 2 tbsp coconut oil, melted
• 1 sprig rosemary, finely chopped
• Handful basil leaves, finely chopped
• Salad leaves (spinach, arugula, kale, etc)
• Sunflower seeds
• Balsamic vinegar
• Olive oil
• Salt and pepper

1. In a large bowl toss the cubed butternut squash with the coconut oil, chopped rosemary and basil, some olive oil, and salt and pepper. Make sure all of the butternut squash is well coated with the oils and seasonings.
2. Lay the pieces in a single layer on a baking tray covered with parchment paper. Bake at 400 degrees for about 30 minutes or until the pieces are fork tender. Stir the squash every 10 minutes to ensure even baking.
3. While the squash is baking, toast some sunflower seeds for about five minutes over medium heat or until they just start to color and sizzle. Remove from the heat and set aside.
4. Toss the salad leaves with some olive oil, balsamic vinegar, salt and pepper. Mix well to ensure all the leaves are dressed.
5. Once the butternut squash is ready, remove from the oven and allow to cool for five minutes before plating the pieces over the salad leaves. Sprinkle with the toasted sunflower seeds over top.

General Tsao's Chicken

Last week I made Mongolian chicken with broccoli one night for dinner, though I had originally intended to make general Tsao's chicken. I had seen the recipe on my now favorite morning talk show The Chew and wanted to try it out but my mom thought my brother wouldn't like it because of its sweetness. However he later informed me that he is not as picky about sweet flavored meats anymore and was willing to try it.

I'm glad that my brother's taste buds have changed and that he has expanded his appetite because the chicken tasted great and I would have never made it had he not given me the "okay". The cornstarch provides a relatively thick coating which holds on to the sticky sweet sauce. At the same time, this recipe is a lighter version of the traditional dish as there is no deep-frying involved. Together with some fried rice this chicken is sure to hit the sweet spot for Chinese food at home.

General Tsao's Chicken

• 2 lbs boneless, skinless chicken breasts (cut into 1 1/2-inch pieces)
• 2 egg whites
• 6 tbsp cornstarch
• ¼ cup soy sauce
• 2 tbsp sambal
• 2 tbsp honey
• 2 tbsp orange juice
• 1 tbsp sesame oil
• 2 garlic cloves (sliced)
• 2 tbsp grated ginger
• Olive oil 
• Salt and pepper

1. Whisk together the egg whites and cornstarch. Toss the cut pieces of chicken in the mixture, making sure to coat well.
2. Saute the chicken pieces in a large pan over medium-high heat for about 3-4 minutes on all sides, or until cooked through. Remove from the pan and set aside.
3. While the chicken is cooking, combine the soy sauce, sambal, honey, orange juice, and sesame oil. Mix well and set aside.
4. Saute the garlic and ginger for about a minute or until fragrant.
5. Pour the soy sauce mixture into the pan and continue to heat until boiling. Add the chicken pieces to the pan and mix well to coat evenly with the sauce. Season with salt and pepper.

Mongolian Chicken with Broccoli

When it comes to food, Mondays in our household can go either one of two ways: we either have a lot of food leftover from things we cooked on the weekend or we ate everything over the weekend and the fridge is relatively empty. As it happened, this week we fell into the latter category and my mom and I knew we had to cook some food for everyone to eat for dinner/take to work for lunch.

We decided that we would prepare something with chicken, as my parents had recently purchased about a month's supply from Costco, and I suggested something Asian. As my family loves Asian food I wasn't too concerned about needing to go to the store for anything as our pantry is well-stocked with various Asian ingredients.

At first I suggested general tsao chicken, a slightly sticky and sweet Chinese recipe. However my mom pointed out that my brother is not a big fan of sweet in his meat (though he does have the biggest sweet tooth I've ever known...go figure) so instead we went with a Mongolian recipe.

Although the ingredient list is long, the recipe itself is actually quite easy and came together quickly. Of course there were two of us preparing it together so that made the entire process even faster. The original recipe did not include the broccoli but since we had it on hand, and because I love stir-frys with broccoli, we threw it in. My brother of course picked the broccoli out of his portion but I happily ate it (though I did make him eat a few). I also made my asian quinoa slaw as a side and watched my mom happily sneak spoonfuls out of the pan while we cooked the chicken.

Mongolian Chicken with Broccoli

• 1 lb boneless, skinless breasts or thighs, cut into strips
• 1 large broccoli head, cut into pieces
• 1 medium onion, chopped
• 2-3 cloves garlic, finely minced
• 2 tbsp freshly grated ginger (can substitute with 1 tsp ground ginger)
• ¼-½ tsp red chili flakes
• 2 tbsp oyster sauce
• 1 tsp sugar, divided (½ + ½)
• 3 tsp cornstarch, divided (1 +2)
• 4 tsp hoisin sauce
• 1 tbsp soy sauce
• 2 tsp red wine vinegar
• 2 tbsp + 4 tsp water
• Olive oil 

1. Mix together the oyster sauce, ½ teaspoon of sugar, and 1 teaspoon of cornstarch to create a marinade. Pour over the chicken and mix well to ensure chicken pieces are completely coated. Set aside for 15 minutes.
2. While the chicken is marinating, prepare the sauce by combining the hoisin sauce, soy sauce, red wine vinegar, ½ teaspoon of sugar, 2 tablespoons of water, and ground ginger is using. Stir well and set aside.
3. Separately combine the remaining 2 teaspoon of cornstarch with the 4 teaspoons of water. Mix well to dissolve the cornstarch and set aside.
4. In a large skillet, heat the olive oil over medium-high heat and then saute the onions until golden brown. Add the garlic, red chili flakes, and fresh ginger (if using) and cook for another minute until the garlic becomes fragrant. Set aside.
5. Using the same pan, add the chicken and saute until cooked through and the pieces start to brown. Drain any excess liquid from the pan and then add the cooked onion mixture back in.
6. Create a space in the center of the pan and pour in the prepared sauce. Briefly re-stir the cornstarch water mixture then add it to the sauce.
7. Stir the sauce until it starts to thicken then mix it into the chicken. 
8. Reduce the heat to low and add the broccoli. Mix well to make sure the broccoli is well coated with the sauce. Continue to cook for a few more minutes to allow the broccoli to soften slightly.

Optional: The chicken can be garnished with some chopped green onions and sesame seeds.

Baked Fish en Papillote

A few nights ago I decided to finally act upon a cooking technique that I first learned about over two years ago. I had seen it come up a few times on tastespotting.com, my favorite site to browse for recipes, and thought that it sounded intriguing. But somehow it always remained on the back burner until a few weeks ago when my mom and I were watching Food Network and it was featured on Ina Garten's Barefoot Contessa.

The technique that I am referring to is called "fish en papillote" or "fish in paper". Basically the idea is to create a little packet, made of parchment paper, that includes the fish as well as some herbs and seasonings. The fish is baked in the paper packet and the steam that builds up inside allows for the fish to cook slowly and gently, absorbing all of the flavors of the herbs and seasonings inside.

I am so glad that I finally got around to trying this out! This technique is great for a number of reasons. Firstly, there is no strict recipe that needs to be followed...it can be done using any white fish and a number of different herbs and seasonings. I decided to make a somewhat Mediterranean style dinner and used halibut, lemon, capers, rosemary, and spinach. However I think it would also be great with some Asian flavors such as teriyaki, ginger, and soy.

Secondly, the packets can be prepared ahead of time and then refrigerated until ready to bake. For example, I made all of the packets on Friday and we ate some for that night but I saved the rest and baked them the next day when my grandparents came over for dinner. The fish tasted just as good when baked the following day and I put it in the oven straight from the fridge.

Finally, I think the technique is great for easy entertaining and small dinner parties. When the packets are ready and torn open they release a wonderful aroma and look beautiful with the fish inside. Also, the delicious juices are held within the packet and continue to provide fragrance and flavor to the fish.

Everyone in my family enjoyed the fish and I was quite pleased with how it turned out. I still can't believe it took me two years to try it but better late than never!

Baked Fish en Papillote
Note: This is an example of ingredients that can be put into the paper packet, therefore quantities are not important. Just be sure to follow the folding technique so that the paper packets are sealed and no steam escapes.

• Individual white fish fillets (6-8 oz portions)
• Lemon (sliced into rounds, zested)
• Baby spinach
• Fresh rosemary (can substitute with thyme or oregano)
• ¼ cup unsalted butter, room temperature
• 2 tbsp capers, chopped
• Handful flat-leaf parsley, roughly chopped
• 1 garlic clove, finely minced
• Salt and pepper

1. Combine the chopped capers, parsley, garlic clove, and lemon zest with the butter. Mix well until all of the ingredients are integrated in the butter. Wrap in plastic wrap and refrigerate until ready to use.
2. Fold a large piece of parchment paper in half, lengthwise. Make one long cut diagonally along the bottom corner and two shorter diagonal cuts along the top. When unfolded it should resemble a heart.
3. Place a handful of spinach in the center of half the paper heart. Spoon some of the prepared butter on top of the spinach, distributing a few pieces throughout.
4. Lightly season the fish fillet with salt and pepper on both sides. Place the fillet on top of the spinach and then spoon some dabs of butter over the fish.
   
5. Place a slice or two of the lemon on top as well as a half sprig of rosemary. 
6. Fold the other half of the parchment over and starting from the bottom corner make small overlapping pleats all the way around to seal the edges completely. 
7. Repeat with remaining fish fillets. Once ready, transfer all of the packets to a baking sheet and cook at 400 degrees Fahrenheit for about 15 minutes. (Generally about 12 minutes per inch of thickness). The parchment should puff up as the steam builds up inside.
8. To serve, cut a small hole in the center of the packet and gently tear apart to the side. Make sure to tear centrally and lengthwise along the packet so that it stays mostly intact and the juices remain inside.

Afghan Scallion Dumplings

I found this recipe not too long ago and it caught my eye because of its flavor profile. This dish, Aushak, is originally from Afghanistan. Considering that Afghanistan borders Uzbekistan, which is where my family is from, it used ingredients common to my household. However it also had a bit of an Indian feel to it by pairing the slightly spicy scallion dumpling with a cool and refreshing yogurt sauce.

It took me two hours from start to finish to make everything by myself, including prep time and cook time. Of course to simplify things the meat sauce can be prepared ahead of time and the dumplings can be refrigerated until ready to cook.

I really liked the taste of the dumplings and I thought it was interesting considering I have never had scallions be the center of point of a dish. Usually it is used as some sort of garnish with the protein being the star, however in this dish it was the other way around. My mom in particular loved the dish and helped herself to a second serving.

Afghan Scallion Dumplings

For the meat sauce:
Note: My "meat sauce" didn't turn out very sauce like but rather more like a thick consistency. I didn't have a problem with that but to make it more "saucy" extra water can be added.

• 1 large onion, finely chopped
• 1 lb ground beef
• 2-3 cloves garlic, finely minced
• 1 tsp ground coriander
• 1 tsp freshly grated ginger
• ½-1 cup water (I used tomato juice to give even more flavor)
• 3 tbsp tomato paste 
• Olive oil
• Salt and pepper

1. In a large skillet, heat the olive oil over medium-high heat and then saute the onions until golden brown. Set aside.
2. Using the same skillet, cook the ground beef until no longer pink.
3. Add the cooked onions back to the pan as well as the garlic, ginger, and coriander. Mix well to incorporate.
4. Pour the water into the pan (use more if wanting thinner sauce) and reduce the heat to low. Allow the sauce to simmer for 5-10 minutes or until it is your desired thickness. Season to taste with salt and pepper.

For the dumplings:

Note: I was able to make 30 dumplings but it depends on the size of the wonton wrappers.

• 2 bunches green onions, chopped (green parts only)
• 1 garlic clove, finely minced
• 1 tsp red chili flakes
• ½ tsp salt
• ½ tsp pepper
• 25-30 wonton wrappers

1. Combine all of the ingredients for the filling and mix well.
2. Place one tablespoon of the scallion mixture onto the center of a wonton wrapper. 
3. Use your finger to gently brush the edges of the wonton wrapper with water. Fold the wrapper in half, from corner to corner, creating a triangle shape. 
4. Press around the filling to get rid of any air bubbles and seal the edges by pressing them together. If desired, the two outer corners can also be brought together into the center and sealed with a bit of water.
5. Repeat with the remaining wonton wrappers and filling.

For the yogurt sauce:

• 1 cup yogurt
• 1 garlic clove, finely minced
• 2-3 sprigs dill, finely chopped

Combine all of the ingredients together and set aside.

To Assemble:

1. Bring a large pot of salted water to a boil. Once boiling, add the dumplings to the pot and cook for five minutes, or until they are all floating at the surface and the water comes back to a boil.
2. Use a slotted spoon to remove the dumplings carefully from the pot and allow them to finish draining in a colander.
3. Spoon half of the yogurt sauce onto the bottom of a large shallow dish. Place dumplings on top and then the meat sauce around the sides. Pour additional yogurt sauce on top of the dumplings.

Hazelnut Napoleons with Lemon Curd and Berries

Ever since I made baked potato skins for my brother over a year ago, he has been asking me to make some sort of dessert using hazelnuts. When thinking of dessert and hazelnuts, naturally Nutella comes to mind but I wanted to make something that didn't necessarily involve chocolate. A week ago, while sitting in a waiting room, I was flipping through a magazine and came across a recipe for hazelnut napoleons spread with lemon curd and piled high with berries. I took note of the recipe and saved it for future use.

Little did I know that an opportunity to make it would come so quickly. During my parents' dinner party over the weekend I used phyllo dough to make spanakopita. I decided that since I already had the phyllo out I might as well use a few sheets to make the napoleons as well (though at a separate time as we already had two desserts that evening).

I made the lemon curd a few days later and assembled the napoleons one night for my mom, brother, and me to share. Although they looked nice with multiple layers they were a bit challenging to eat. Also, the flavor of the lemon curd was quite strong and overpowered the hazelnut. However my brother was still satisfied with his hazelnut craving because I made a second dessert as well. When making the hazelnut-sugar mixture I ended up with way too much. I decided to use the excess by sprinkling it over some store bought dough and rolling it into mini buns (kind of like cinnamon buns but with the hazelnut-sugar inside).

On a side note, I know that typically phyllo sheets are meant to be stuck together using melted butter however for the sake of convenience I usually use PAM as it is much easier and less messy. This time, I chose to actually make the spanakopita properly, as well as the napoleons, and used melted butter between the sheets. I have to admit the butter added a wonderful rich flavor and definitely improved the taste compared to previous times. I learned my lesson: sometimes convenience is good but if you have the time and energy, don't take shortcuts.

Hazelnut Napoleons with Lemon Curd and Berries

For the lemon curd:

• 1½ lemons, zested and juiced
• ½ cup sugar
• 2 large eggs
• ¼ cup unsalted butter, cut into pieces
• Pinch of salt

1. Combine the lemon zest with the sugar and mix well.
2. Whisk in the eggs, one at a time, then add the lemon juice and salt.
3. Heat the mixture over low heat for about 10 minutes, stirring constantly, or until it thickens.
4. Whisk in the butter until completely incorporated but do not let the mixture boil. Remove from the heat, cover and refrigerate until ready to use.

For the napoleons:

• 4 sheets phyllo
• ⅓ cup whole hazelnuts, skinned and toasted
• ½ cup sugar
• ½ tsp cinnamon
• ¼ cup unsalted butter, melted

1. In a food processor, blend the hazelnuts until fine, being careful not to turn into a paste.
2. Add the sugar and cinnamon and pulse a few times so as to mix everything together. 
3. Working quickly, and with unused sheets covered under parchment/wax paper and a damp paper towel, brush the first sheet of phyllo with the melted butter and sprinkle ⅓ of the hazelnut-sugar mixture. 
4. Repeat with the remaining layers, stacking on top of the first layer and pressing down lightly so they hold together.
5. Cut the stack into 12 rectangles and transfer to a parchment-lined baking sheet. Bake at 350 degrees Fahrenheit for 10 minutes, or until the phyllo becomes crisp and golden brown. Remove from the oven and allow the rectangles to finish cooling in the pan.

To assemble: Place a phyllo rectangle on a serving plate and spread some of the prepared lemon curd carefully over the surface, topping with some berries of your choosing. Repeat using two more phyllo rectangles to create a stacked napoleon.

Chocolate Crème Brûlée

Over the weekend my parents hosted a dinner party for some friends featuring traditional Uzbek foods. Prior to immigrating to Canada, my parents grew up in Uzbekistan and many of the foods I associate with home are those Uzbek dishes such as plov (a rice pilof), manti (steamed dumplings), and shashlik (kebabs).

For the main course we served manti and shashlik but our appetizers and desserts were not Uzbeki. Because my mom decided to make meringues we had lots of egg yolks left over so I thought to make crème brûlée. Recently I had bought myself a new mini blow torch and made crème brûlée for my uncle's birthday using my previous recipe from three years ago. However this time I wanted to try something new and make chocolate crème brûlée.

Initially, my mom was quite concerned that the crème brûlée would not be smooth because the chocolate seemed to leave little grains when it melted in the hot cream. In order to alleviate her concerns I strained the mixture not once, but twice before pouring it into the ramekins. Although that may seem time consuming, the recipe is actually so easy that I really didn't mind taking that extra step.

As my mom would say, the result was "ah-mazing". The crème brûlée turned out so silky and smooth with an intense chocolate flavor. My aunt said that from now on I should stick to making the chocolate version and forget about my old one (though to be fair she is a little bit of a chocoholic). My brother, also a chocoholic, completely agreed with me. The next day, I received more compliments from my two cousins who tasted the extras I sent home with my aunt. After such rave reviews, I know I will be keeping this recipe around for a while!

Chocolate Crème Brûlée
Note: I used 4.5 oz ramekins and was able to make 13 crème brûlées, filling each ramekin almost completely to the top.

• 2 cups heavy cream
• 2 cups milk
• 1 tsp vanilla
• 270 grams dark chocolate, roughly chopped
• 8 tbsp sugar
• 10 egg yolks

1. Combine the heavy cream, milk, and vanilla in a small pot and bring to a simmer.  
2. Reduce the heat to low. Add the chocolate and whisk briskly until melted and smooth. Remove from the heat.
3. In a separate bowl, whisk the egg yolks with the sugar. Continue to whisk and slowly pour the hot chocolatey mixture into the bowl. Make sure that you add it slowly and continuously whisk otherwise the hot cream might end up cooking the eggs.
4. Strain the mixture through a fine-mesh sieve before pouring into the ramekins. Place the filled ramekins in a large baking dish and fill with enough hot water to reach about halfway up the sides of the ramekins.
5. Bake the crème brûlées at 350 degrees Fahrenheit for 25-30 minutes. They will be ready when the mixture is mostly set but the tops are still somewhat jiggly when tilted.
6. Remove the ramekins from the baking dish and cool to room temperature before refrigerating for at least 4 hours.
7. Once ready to serve, sprinkle some sugar on top of each custard and place under the broiler for 2-3 minutes, or until the sugar on top caramelizes and turns brown. Alternatively, if you own a mini blowtorch (like I do) use it to caramelize the top layer of sprinkled sugar.

Cookies and Cream Cupcakes

When I first started this blog I had created a goal for myself to write at least three posts a month. In the recent months since graduating from university and starting work as a registered nurse I haven't been able to keep up with my blogging. In addition to the fact that I'm busy, I'm also more picky than I used to be in regards to recipes that I consider "blog worthy". That's not to say that I haven't been cooking and baking, or trying out new recipes, I'm just more aware of the time and effort it takes for me to blog about them therefore I make sure that I strongly feel I should write a post about it before I start taking lots of pictures and investing my time in the recipe.

That being said, a few weeks ago one of my very good friends was celebrating her birthday and I helped her husband organize the food for the party. Together with one of her best friends (whose name also happened to start with the letter "N") we made bite-sized party foods including many appetizers and desserts. We joked around that we could call ourselves "N & N Catering" because, apart from a few items, we pretty much made all of the food.

I made three savory items and one dessert: mini pizza bites, mushroom tartlettes with cranberries and

feta cheese, and veggie wraps. For the dessert I made full-sized cookies and cream cupcakes featuring an Oreo cookie half at the bottom of each one, in addition to Oreo bits mixed throughout the batter.

Throughout the party, and afterward too, both of us "N's" received many compliments and thanks for our food. I told everyone that I had a great time preparing everything and it was even more enjoyable knowing that I was doing it for such a good friend. Even though we met not too long ago in nursing school, I feel so close to her and that she understands me so well. I hope that this is just the beginning of a lifelong friendship and that we will have many more great memories to share together.

Cookies and Cream Cupcakes
Note: This recipe makes 24 standard sized cupcakes. I don't tend to like too much frosting on my cupcakes therefore I had a lot of extra and will probably make only half next time, but I have posted the full recipe below.

For the cupcakes:

• 24 Oreo halves, with cream filling attached
• 2¼ cups flour
• 1 tsp baking powder
• ½ tsp salt
• 8 tbsp (½ cup) unsalted butter, room temperature
• 1 2/3 cup sugar
• 3 large egg whites, room temperature
• 1 tsp vanilla extract
• 1 cup milk
• 20 Oreo cookies, coarsely chopped (I quartered them)

For the frosting:

• 8 oz cream cheese,room temperature
• 6 tbsp unsalted butter, room temperature
• 1 tbsp vanilla extract
• 4 cups powdered sugar, sifted

1. Line the wells of two cupcake pans with 24 paper liners (these cupcakes can't be made without liners because of the Oreo bottoms). 
2. Place an Oreo halve in the bottom of each liner, cream side up. 
3. In a medium bowl, combine the flour, baking powder and salt. Stir together and set aside. 
4. In the bowl of an electric mixer, beat the butter and sugar together on medium-high speed until light and fluffy, about 2 minutes. 
5. Blend in the egg whites one at a time, beating well after each addition. Add the vanilla extract. 
6. With the mixer on low speed, beat in half of the dry ingredients just until incorporated. Add the milk and beat just until combined, then mix in the remaining dry ingredients. 
7. Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.
8. Divide the batter evenly amongst the prepared paper liners and bake for 18-24 minutes at 350 degrees Fahrenheit. Rotate the pans halfway through to ensure even baking. The cupcakes are ready when a toothpick inserted into the center comes out clean (a little hard to judge if you accidentally poke through an Oreo chunk).  
9. Allow the cupcakes to cool for 10 minutes in the pans before transferring to a wire rack to finish cooling.
10. To make the frosting: combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute. Blend in the vanilla extract. 
11. Beat in the powdered sugar on low speed until incorporated and smooth, 1-2 minutes, then increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.

Chocolate Raspberry Mousse Torte

To say that I have been dreaming of making this cake for a while is an understatement. I first found this recipe back in March and wanted to make it for my own birthday. However in preparation for the cheesecake contest that never happened I made a chocoloate cheesecake. No worries, I told myself, I decided to make it in May for my cousin's birthday. But unfortunately (or maybe fortunately) the guest list was too big and I knew the cake wouldn't be able to feed so many people so I opted for making macarons instead.

My next attempt at making this cake was for my aunt's birthday mid-August but once again the opportunity passed as she decided to go on vacation and did not celebrate her birthday with us this year. After that my brother's birthday was next on the list and I spent a week convincing him to let me make this cake for him. This time I actually bought all of the ingredients and started to make the cake. But due to the fact that I was working all week leading up to his birthday, including two night shifts, I realized the cake had too many steps for me to be able to complete it in time so I changed gears and made cheesecake instead.

Luckily, another occasion presented itself quickly and I since I already had the chocolate genoise baked I was determined to finally finish this cake. My older cousin, who spent the last five months in Europe studying and traveling, was coming home and the whole family was invited to come over for dinner. I eagerly volunteered to bring dessert and planned to finish the cake the day before.

I am happy to report that my much anticipated cake fantasy came to life and the result was delicious. I'm not going to lie and say it was easy, but then again no mousse cake really is. On the contrary it was time consuming and the directions were a little confusing. But the end result was well worth the effort. I especially enjoyed the hidden layer of nutella spread over the chocolate genoise between the layers of mousse. The mousse itself had a rich raspberry flavor and was velvety smooth. My family enjoyed the cake and I felt accomplished for finally making it after nearly six months.

Chocolate Raspberry Bavarian Torte

For the chocolate genoise:

• 3 large eggs + 3 large egg yolks, room temperature
• ¾ cup sugar
• ⅛ tsp salt
• ⅓ cup flour
• ⅓ cup cornstarch
• ¼ cup cocoa powder

1. In a heat-proof bowl, vigorously whisk together the whole eggs, egg yolks, sugar and salt, Place the bowl over pan of simmering water and continue whisking until the mixture is warm.
2. Once warm, remove the bowl from the water and beat until mixture is cooled and increased in volume This will take 5-7 minutes, and the batter should be thick and leave a trail when the beaters are lifted from the bowl.
3. Sift together the flour, cornstarch and cocoa.  Add the dry ingredients to the beaten egg mixture, gently folding in with a rubber spatula.  
4. Pour the batter into a well-greased 8" round cake pan. Bake for 30 minutes at 350 degrees Fahrenheit or until the cake springs back when touched with finger. 
5. Cool the cake in the pan on a wire rack for 10 minutes. Remove from the pan and cool completely.

For the raspberry mousse:

• 24 oz (680 grams) frozen unsweetened raspberries
• ¾ cup sugar
• 2 envelopes unflavored gelatin powder
• 2 cups heavy cream

1. Combine the raspberries and sugar in a saucepan. Heat to a boil and simmer 10 minutes. Strain the mixture through a fine-mesh sieve into bowl.  You should have about 2 cups of raspberry pulp and juice combined. Set aside ¼ cup of the juice for the raspberry syrup. Cool to room temperature.
2. Add ⅓ cup boiling water to the gelatin and stir for 1-2 minutes to dissolve. Add the dissolved gelatin liquid to the raspberry purée.
3. Beat the heavy cream at high speed until stiff peaks form. Fold the raspberry mixture into the whipped cream.

For the raspberry syrup

• Reserved ¼ cup raspberry juice from above
• ¼ cup sugar
• ⅓ cup water

Combine sugar and water in a small saucepan over medium heat and bring to a boil. Remove from the heat and stir in the raspberry juice then allow to cool.

For the assembly:

Note: In addition to the above ingredients, you also need to warm 1 cup of Nutella for 30-45 seconds in the microwave so that it becomes easy to spread.

1. Level the cake with a serrated knife then cut the chocolate genoise horizontally into two equal layers. 
2. Place one 8" layer, centered, in the bottom of a 9" springform pan, cut side up. Brush with half of the raspberry syrup and spread half of the Nutella over the cake layer.
3. Pour half of the raspberry mousse over and around the sides of the cake. Lightly drop the pan on the counter top one or two times to ensure the cream settles into the empty ring around the genoise.  
4. Top with the other cake layer and brush with remaining syrup and Nutella. 
5. Cover with remaining raspberry mousse. Drop on the counter top as before.  The cream  should completely fill the pan. Level the top with a large off-set spatula. 
6. Cover and refrigerate until the mousse sets, at least 4 hours.

Grilled Steak

My summertime fascination with grilling is still going strong and last week I decided to conquer steaks! I have watched many cooking shows and there are always two pieces of advice that are commonly given. The first is to not move the steak around too much; place it on the grill and let it cook through on one side then flip and cook the other side. The more you handle the meat, the tougher it gets. The second point they always mention is to let the steak rest for at least five to ten minutes so that the juices have time to get absorbed into the meat. Otherwise if you cut into the steak too soon all of the yummy juices are all over the plate instead of in the meat itself.

I really wanted to let the steak shine and speak for itself so I didn't go too heavy on the marinade...just a simple dry rub of rosemary, garlic, a few red chili flakes, and some salt. My goal was to get a nice sear on the outside and cook the steaks to medium-rare on the inside. Although I tried to get good grill marks I wasn't quite able to achieve the classic cross pattern. However that didn't affect the taste at all and I was pleased with how the steaks turned out in the end. We enjoyed them for dinner together with some grilled corn and a refreshing mango salsa my mom made.

Grilled Steak
Note: We had four large 13 oz steaks. The cooking time may vary depending on the thickness of the meat and preference for doneness. The directions below reflect meat cooked to medium-rare.

• Steaks
• 6 sprigs fresh rosemary, leaves picked and finely chopped
• 6 cloves garlic, finely chopped
• Pinch crushed red pepper flakes
• Olive oil
• Salt

1. Preheat the grill to medium-high. Allow the steaks to come to room temperature before starting to grill.
2. In a small bowl combine the chopped rosemary, garlic, crushed red pepper, and enough olive oil to make a loose paste.
3. Slather the steaks with the mixture and sprinkle generously with salt on both sides.
4. Put the steaks on a hot spot on the grill to get a good sear. Cook each side for 5-6 minutes or until the internal temperature is 160° Fahrenheit. If trying to create grill marks, turn the steaks 90° halfway through cooking each side.
5. If wanting to cook the steaks through some more move to a cooler part of the grill, not directly over the burner.
6. Once the steaks are done to your liking, remove from the grill and let them rest for 5-10 minutes before slicing and serving. 

Strawberry Cupcakes

Now that I have graduated and am no longer in school, seeing my friends requires actual planning and coordination of schedules. As the summer is winding down I thought that it would be nice to try and organize a mini picnic on the beach and catch up with my friends. The truth of the matter is that apart from a few people, I really haven't seen most of them since our graduation back in May.

I decided that I wanted to bake some strawberry cupcakes for our little picnic because they seemed appropriate for the season. Also, my mom had bought me cute little cupcake liners that I was dying to use. I found two separate recipes from my favorite food blog Annie's Eats and decided to use the cake from one and the frosting from the other.

I was a little nervous to prepare the frosting because it was a strawberry-flavored Swiss meringue buttercream. Through my skimming of many food blogs I had read of how finicky Swiss meringue buttercream can be, which doesn't surprise me because anything with the word "meringue" in it usually gives bakers nightmares. However I decided I would bite the bullet and try my hand at making it.

Despite my initial hesitations I actually had no problems making the frosting. I don't know whether it was beginner's luck or if it's truly not as difficult as people make it out to be but I can honestly say it wasn't hard at all. The frosting turned out rich and creamy and was absolutely delicious. I went through the extra step of straining the strawberry puree before adding it to the buttercream just to make sure it was completely smooth.

Due to the fact that I made extra cupcakes, I was able to share them with my family and a few other friends who came over to my house the night before for dinner. They loved the cupcakes and commented on how cute they looked in the liners my mom had bought.

Unfortunately, the picnic didn't work out as I had planned because as it happened, one of my friends got called in to work that morning and since she was providing a ride for two others they couldn't attend either. In the end, only one other friend was able to come which left me with lots of extra cupcakes. Instead I brought them with me to work and shared them with the staff during one of my night shifts.

Strawberry Cupcakes
Makes 18-21 cupcake

For the cupcake:

• 2½ cups flour
• 1 tsp baking soda
• ¼ tsp salt
• ½ cup (8 tbsp) unsalted butter, room temperature
• 1½ cups sugar
• 2 eggs
• ⅓ cup buttermilk
• ¼ cup oil
• 1 tsp vanilla extract
• 2 cups chopped strawberries

1. Sift together the flour, baking soda, and salt and set aside.
2. Beat the butter and sugar until light and fluffy.
3. Beat in the eggs, one at a time, until combined.
4. Add the oil, buttermilk, and vanilla until combined.
5. Add in the flour mixture and stir until just combined. Fold in the chopped strawberries.
6. Distribute the batter amongst a well-greased or paper-lined muffin pan. Fill each well ¾ full with batter. 
7. Bake at 350 degrees Fahrenheit for 20 minutes or until a toothpick inserted into the center comes out clean. Cool for five minutes in the pan before removing and finishing to cool on a wire rack

 For the frosting:
Note: These instructions are from the original recipe and assume the use of a stand mixer. The frosting can also be prepared using a hand mixer, but it will take a lot longer.

• ¾ cup chopped strawberries
• 2 large egg whites
• ¾ cup sugar
• ¾ cup (12 tbsp) unsalted butter, room temperature

1. Puree the strawberries in a food processor. Strain through a mesh sieve to remove seeds, and set aside.
2. Combine the egg whites and sugar in a heatproof bowl set over a pot of simmering water. Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved. (I didn't actually have a thermometer so I just eyeballed it for when the sugar dissolved)
3. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.  (The bowl should be cool to the touch.)  
4. Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated. If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (or longer - don’t worry, it will come together!)  
5. Blend in the strawberry puree until smooth and completely incorporated, scraping down the sides of the bowl as needed.
6. Fill a piping bag with the frosting and frost the cupcakes once they have cooled.

Nachos

It's no secret that my family likes to shop and keep our pantry well-stocked with all sorts of food items ranging from canned goods, nuts, chips, crackers, pasta, grains, dried fruit, granola, chocolate...you name it, we probably have it. However occasionally it happens that our pantry becomes too full (generally after a big Costco trip) and we have to go through it and sort that which we don't need/will never use.

Last week, while cleaning through the pantry my mom came across a half-eaten bag of tortilla chips leftover from some picnic. Not wanting to eat them plain, but also wanting to get rid of the bag and not waste the chips we thought it would be a great idea to re-purpose them into nachos. Nachos are wonderful because you can literally put anything you want on the tortilla chips, stick it in the oven, and have a meal ready in ten minutes. Also, depending on what you top them with, nachos can serve as both an appetizer or main course. In my family we tend to put a lot of toppings so they become quite filling and we serve it as a main course, such as a lazy brunch.

Nachos
Note: Generally we put ground beef on our nachos but they can also be prepared using other meats or vegetarian. Also, the recipe below does not have quantities because these are just suggestions...make as little or as much as you want.

• Tortilla chips
• Cooked beef (I used the recipe from my Mexican Beef Lettuce Wraps)
• Diced tomatoes
• Salsa
• Sour cream
• Shredded cheese 

1. Spread a layer of tortilla chips evenly across a baking pan.
2. Top with ground beef, making sure to cover most of the tortilla chips.
3. Spread the diced tomatoes over the ground beef.
4. Use a large spoon to dollop the sour cream and salsa over top. Roughly spread it across so that most of the meat is covered.
5. Sprinkle the shredded cheese over top. (Don't skimp on the cheese...more is better!)
6. Bake at 350 degrees Fahrenheit for about 10-13 minutes, or until the cheese on top is bubbling and the tortilla chips around the edges are crisp.

Chocolate and Jam Twists

I found this recipe about a month ago but I was waiting until my brother came home from his month-long trip to Israel in order to make it. He is the biggest consumer of baked goods in our household and it didn't feel right baking something without him being present to sample it.

Of course after waiting for so long to make it, I kind of had high expectations. I was a little disappointed when my twists did not turn out as beautiful as the picture from the original recipe so I sprinkled some powdered sugar over them. However when I shared this detail with my mother she disagreed and said they looked nice on their own as well.

Later when I showed her the picture online, she helped me to discover that I had actually misread the recipe and combined the chocolate and jam in each twist, rather than make two separate flavors. This accounted for the extra thickness in the filling and the difficulty I experienced when twisting each strip of dough. But I think it actually turned out for the better in terms of flavor because I actually enjoyed the combination of chocolate and fruity jam in each bite. Therefore I think that if I make these twists again I will still make them the "wrong way" because I liked how it tasted.

Chocolate and Jam Twists
Note: I used chocolate ganache for the filling because I had it leftover from something else however the original recipe calls for using nutella and peanut butter. Also, the original recipe used only one filling and single layers of dough....I used two fillings and double layers.

• 1 package puff pastry, thawed
• Jam (any flavor)
• Chocolate ganache (recipe here)
• Optional: Powdered sugar for dusting

1. On a lightly floured surface, roll out one block of the puff pastry dough to about 2 millimeter thickness.
2. Cut the rolled dough in half horizontally. Spread jam on one half and the chocolate ganache on the other.
3. Carefully place one half over the other, making sure the pieces match up as closely as possible and the filling is sandwiched in between. 
4. Cut the dough vertically into strips about 1" wide. Carefully twist each strip and pinch the ends together. 
5. Place the twisted strips onto a large baking tray lined with parchment paper. Make sure to leave some space between the strips as they will slightly unravel and puff outward in the oven.
6. Repeat with the other block of dough and filling.
7. Bake the twists for 15 minutes or until golden and puffed at 400 degrees Fahrenheit. Remove from the oven and allow them to cool and harden on the tray before transferring. Optional: sprinkle with some powdered sugar once cool.

Grilled Prawns and Vegetables

I may be a lot of things, but a grill master I am not. I don't know why but somehow I have always found grilling food to be a challenge. Every summer I make a few (quite lame) attempts at grilling and usually end up burning the food. After each failure I usually succumb back into my safe world of stove-top and oven cooking.

However this summer I have decided that I want to conquer my grill inadequacies once and for all. Part of this desire stemmed from the fact that I am constantly seeing great grill recipes online and on Food Network and I so badly want to try them out. Also, I recently came back from visiting some family friends who showed me how easy and delicious grilling can truly be.

I decided that I needed to start small and work my way up. Therefore on day one, I settled on grilling some corn on the cob and zucchini slices that I quickly marinated. Result: success! Moving on to day two, I grilled some wine-marinated prawns and chipotle-lime chicken. Result: another success!

Both days I was so proud of myself and could not stop bragging to all of my family members. Part of my success came from some helpful tips I picked up, which I will definitely share.

• Tip one: Make sure your grill is clean! An easy way to do this is to spray some PAM on the grates, turn it onto the highest heat, and close the lid. The oil will burn up in the heat and the grill will be ready to use once the grill is no longer smoking. Also make sure to scrape the grates well for any bits that may have gotten stuck to it.
• Tip two: Brush the grates with an onion. This helps to keep the food from sticking to the grill, especially anything that may have been marinated. Simply cut an onion in half, stick a fork in it, and rub it vigorously up and down all over the surface of the grill. Don't toss the onion because you can keep using it in between each batch of food if you have multiple items to grill.
• Tip three: Don't overflip! I was definitely guilty of this before. The way to achieve good food and those beautiful grill marks is to allow the food to cook through and develop flavor. Put the food on the grill, close the lid, and give it some time (depending on what you're cooking), before you flip it. With each additional flip or handling of the food you are only making it tougher. Generally, unless you are rotating something like corn, each food item only has two sides so really you only need to flip it once.
• Tip four: Let it rest. This step isn't as necessary for something like vegetables or even smaller proteins like prawns. However if you're making something bigger like steak this is a must. Allowing the meat to rest gives it time to finish developing flavor. If you cut into it right away the juices will run out and be left on the plate or cutting board rather than incorporating into the meat.

I realize that I still have more things to learn when it comes to grilling and most likely I may still make some grilling mistakes. Still, I'm hopeful that these past two nights were just a preview of many more grilling successes.

Grilled Prawns and Vegetables
Note: My mother marinated the prawns and did very rough measurements. I too did not measure out the ingredients for the zucchini marinade. Therefore the quantities are not precise and can be adjusted.

For the prawns:

• 36 raw jumbo prawns, in shell and deveined
• 1 cup white wine
• ½ cup olive oil
• 2-3 cloves garlic, finely chopped
• 1 tsp dried parsley flakes (can be substituted with basil, thyme, or oregano)
• 1 tsp salt
• ½ tsp pepper
• 1 tbsp honey

1. Combine all of the ingredients for the marinade and pour onto the prawns. Cover and refrigerate for 3-4 hours.
2. Once ready to grill, put 3 or 4 shrimp onto each skewer. If using bamboo or wooden skewers make sure to soak them in water first so they don't burn.
3. Turn the grill onto medium heat. Place the skewers evenly across the grates and close the lid. Cook for 2-3 minutes on each side. The prawns should be pink once they're done.

For the zucchini and corn:
Note: The corn did not require a marinade; it was stripped from the husk and wrapped in aluminum foil.

• 3 large zucchini, sliced diagonally
• 2-3 tbsp Frank's Red Hot Chile n' Lime sauce
• 1-2 tbsp garlic plus seasoning
• ¼ cup olive oil
• Sprinkle salt and pepper

1. Combine all of the ingredients for the marinade and toss the zucchini slices in it to evenly coat.
2. Turn the grill onto medium-low heat. Spread the zucchini slices evenly across the grates and close the lid. Cook for 2-3 minutes on each side or until the zucchini are fork tender.
3. For the corn: Place the corn on the grill turned onto medium-high heat. Quarter-rotate the corn every five minutes until all sides are finished.

Cinnamon Rolls

Recently one of my best friends moved into a new place just two blocks away from the beach! After dealing with an ant-infested apartment for the past year I would say she truly deserves an upgrade. Last night I had the pleasure of seeing her new place and catching up with her over dinner. Afterward we walked over to the beach and watched the annual Celebration of Lights fireworks that take place every summer in Vancouver.

As a mini housewarming I decided to bake cinnamon rolls for my friend as they are one of her favorite desserts. I was actually surprised that I had yet to post any recipes of cinnamon rolls in the three years since I first started this blog. That's not to say I haven't baked any in that time, but somehow I was never completely satisfied with the recipe or the pictures.

Luckily this time was different. The rolls turned out flaky and soft with the perfect proportion of cinnamon filling. The original recipe called for an icing glaze but I personally love cream cheese frosting so I made that instead.

My friend's eyes lit up when she opened the door and saw the treat I had brought along. The expression on her face was worth the time I spent making the rolls, although truthfully it wasn't difficult at all. I had some extras left over and brought them to my cousin's house the next day, which she was equally grateful for.

Cinnamon Rolls
Note: This recipe makes 8-12 large or 12-16 small rolls, depending on how you cut them.

For the dough:

• 6 ½ tbsp sugar
• 1 tsp salt
• 5 ½ tbsp unsalted butter
• 1 large egg, slightly beaten
• 1 tsp lemon extract or 1 tsp grated lemon zest
• 3 ½ cups flour
• 2 tsp instant (rapid rise) yeast
• 1 1/8 to 1 ¼ cups whole milk or buttermilk, at room temperature

For the filling:

• 6 ½ tbsp sugar
• 1 ½ tsp ground cinnamon

1. Beat the sugar, salt, and butter together on medium-high speed.
2. Beat in the egg and lemon zest/extract until smooth.
3. Add the flour, yeast and milk. Mix on low speed until the dough forms a ball. Switch to a dough hook and increase the speed to medium, mixing for approximately 10 minutes, or until the dough is silky and supple, tacky but not sticky. (You may have to add a little flour or water while kneading to achieve this texture.) Alternatively, hand-knead the dough until it is smooth.
4. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap and set aside in a warm place for approximately two hours, or until it has doubled in size.
5. Once the dough is ready, roll it out into a rectangle about 2/3" thick and 14" x 12 for large rolls, 18" x 9" for smaller rolls. Make sure not to roll it out too thin otherwise the rolls will be chewy and tough.
6. Combine the sugar and cinnamon for the filling and spread generously across the surface of the dough. Starting from one long edge, carefully roll the dough into a log.
7. With the seam side down, cut the dough into 8 to 12 pieces about 1 ¾ inches thick for larger rolls or 12 to 16 pieces about 1 ¼ inches thick for smaller rolls.
8. Set aside onto a baking sheet lined with parchment paper, placing the pieces about ½" apart so they aren’t touching but are close to one another.
9. Cover loosely and allow them to proof at room temperature for 75-90 minutes, or until the pieces have grown into one another and have nearly doubled in size. (You may also retard the shaped buns in refrigerator for up to 2 days, pulling the pan out of the refrigerator 3-4 hours before baking to allow the dough to proof.)
10. Bake at 350 degrees Fahrenheit for 20-30 minutes or until the rolls are golden brown. Cool for 10 minutes in the pan before glazing or frosting.

Note: The original recipe can be found on my favorite food blog Annie's Eats which also has the recipe for the icing glaze. I used half the amount from my standard cream cheese frosting recipe which can be found here.