Dessert

Dessert
April 27, 2021 Leave a comment

Ingredients

  • 1 stick unsalted butter
  • 1 10 oz bag mini marshmallow
  • 1 cup + 2 tbsp dry milk powder – plus more for dusting
  • 1 12 oz box Ritz cracker
  • 1¼ cup dried cranberry

Instructions

  1. Line a 9 X 9 or 8 X 8 baking pan with parchment paper and set it aside.
  2. Break the crackers into large chunks and set aside – take 2-3 at once and break in half. Keep chunks large.
  3. Melt butter in a large Dutch oven or non-stick pan over medium low heat.
  4. Once the butter melts completely, add mini marshmallows into the pot. Stir and cook until all the marshmallows melt and became a smooth batter. Adjust the heat accordingly to prevent the bottom from burning.
  5. Stir in milk powder and mix until there’s no more dry powder before adding cranberries and crackers.
  6. Fold the crackers and cranberries until they are evenly coated with the marshmallow mixture. Work quickly and try to keep the crackers from being crushed too much.
  7. Transfer everything into the baking tray, cover with another piece of parchment paper and press down until it’s firm and the surface is smooth.
  8. Let it cool completely before cutting into bite sized pieces; dust with more milk powder and enjoy!
Dessert, Finger Foods
September 25, 2020 Leave a comment

Ingredients

  • 200 grams softened butter
  • 1 cup granulated sugar
  • ½ tsp vanilla flavoring
  • 2 large eggs
  • 3 cups arrowroot flour
  • 1 cup all purpose flour
  • 2 tsp baking powder

Method

  • Preheat the oven at 300F degrees Fahrenheit
  • In a mixing bowl combine softened butter and granulated sugar with a hand or stand mixer.
  • Add vanilla flavoring.
  • Beat in the egg one at a time.
  • Cream the wet ingredients together until light and fluffy.
  • Set aside.
  • In a large mixing bowl sift together the arrowroot flour, all-purpose flour and baking powder.
  • Whisk until mixed well.
  • Stir in the wet ingredients gradually.
  • Mix until it has formed a soft dough.
  • Roll ½ tbsp of dough on your hand.
  • Put it on a non-stick baking pan or baking sheet then press it with the back of a fork. If you have a cookie press, feel free to use it.
  • Place an inch apart from each other
  • In a preheated oven, baked at 300F degrees Fahrenheit for 10 minutes.
  • Let it cool on the pan for 5 minutes and then transfer into a wire rack to cool completely.
Dessert
April 30, 2020 Leave a comment

Mochi Dough Ingredients

  • 70g Glutinous rice flour
  • 20g Corn starch
  • 15g Sugar
  • 140g Milk
  • 15g Unsalted butter

Mochi Instructions

  • Mix all of the dry ingredients until fully incorporated
  • Slowly drizzle the milk and stir until the batter is smooth and have no lumps
  • Cover the bowl with plastic wrap, poke holes
  • Steam for 30 minutes
  • While still hot, mix in the butter until fully incorporated, let cool
  • Wrap with plastic wrap once cooled and put in the fridge while you work on cookie dough

Cookie Dough Ingredients

  • 100g Unsalted butter (room temperature)
  • 100g Brown sugar
  • 1 Egg (room temperature)
  • 180g All purpose flour
  • 20g Cocoa powder
  • 2g Baking powder
  • 50g Chocolate chip

Cookie Dough Instructions

  • Mix all the dry ingredients together, set aside
  • Cream the butter and sugar until lightened
  • Add the egg and mix until smooth
  • Add the dry ingredients
  • Cover and chill for 30 minutes

Instructions

  • Roll the mochi into 10g balls
  • Roll 15-20g of cookie dough into balls
  • Flatten the cookie dough, fill with mochi and seal
  • Top with chocolate chips
  • Bake for 12 minutes in preheated 375F oven

 

Dessert
April 30, 2020 Leave a comment

Ingredients

  • 1 cup Cold Butter cut into small cubes
  • 1 cup Brown Sugar
  • 1/2 cup Sugar
  • 2 Eggs
  • 1/2 cup Dark Baking Cocoa
  • 1 cup Cake Flour
  • 1 1/2 cup All-Purpose Flour
  • 1 teaspoon Cornstarch
  • 3/4 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 1/3 cup Semisweet Chocolate Chips

Instructions

  1. Preheat oven to 410 degrees.
  2. In large bowl, cream together cold butter and sugars until light and fluffy, about 4 minutes. Add eggs one at a time, mixing well after each addition.
  3. Add cocoa, cake flour, all-purpose flour, cornstarch, baking soda, and salt and stir until combined. Stir in semisweet chocolate chips.
  4. Chill dough for 15 minutes.
  5. Separate dough into large balls and place on lightly colored cookie sheet. Lightly press on top of dough to smooth out. If you have a scale, you can make them anywhere from 4.5 ounces – 6 ounces. You will fit 4-6 cookies on one large cookie sheet. The dough makes 8-12 extra large cookies.
  6. Bake for 9-11 minutes or until golden brown on the top. Let them rest for at least 10-15 minutes to set.
Dessert
April 30, 2020 Leave a comment

Ingredients

  • 1 cup Cold Butter cut into small cubes
  • 1 cup Brown Sugar
  • 1/2 cup Sugar
  • 2 Eggs
  • 1 1/2 cups Cake Flour*
  • 1 1/2 cups Flour
  • 1 teaspoon Cornstarch
  • 3/4 teaspoon Baking Soda
  • 3/4 teaspoon Salt
  • 2 cups Chocolate Chips
  • 2 cups Walnuts roughly chopped

Instructions

  1. Preheat oven to 410 degrees.
  2. In a large mixing bowl, cream together cold cubed butter, brown sugar, and sugar for 4 minutes or until creamy.
  3. Add eggs, one at a time, mixing well after each one.
  4. Stir in flours, cornstarch, baking soda, and salt. Mix until just combined to avoid overmixing. Stir in chocolate chips and walnuts.
  5. Separate dough into large balls and place on lightly colored cookie sheet. They are bigger than you think! You will fit 4 cookies on one large cookie sheet. The dough makes 8 extra large cookies.
  6. Bake for 9-12 minutes or until golden brown on the top. Let them rest for at least 10 minutes to set.

Recipe Notes

*can substitute all-purpose flour for cake flour

*Levain Bakery has stated they don’t use vanilla extract in their cookies. If you would like to add vanilla extract, I would suggest adding 1 teaspoon when adding the eggs to the batter.

Dessert
July 3, 2019 Leave a comment In Dessert

Ingredients

  • 1 Big can of Nestle Cream
  • 2 Cans of Condensed Milk
  • 3 Bars Cream Cheese (softened via 30-60 seconds in the microwave)
  • 3 cans Green Jelly
  • 1 Pack of small Tapioca Pearls – boiled, soaked and drained
  • 1 Bottle of Nata de Coco (reserve some juice for the green color as desired
  • 1 tsp Pandan Extract

Directions

  • Mix the first 3 ingredients until all lumps are gone and everything is smooth
  • Mix in all remaining ingredients.
  • Chill and serve cold
Dessert
July 3, 2019 Leave a comment In Dessert

Coffee Jelly Ingredients

  • 4 Tbsp instant coffee
  • 4 c Hot Water
  • 4 Tbsp Sugar
  • 4-6 tsp. Agar-Agar powder (or 4-6 Tbsp. Agar flakes but if using bar, one bar is equivalent to 2 teaspoons of Agar powder)
    • 4 tsp for soft firmness, 6 tsp for medium firmness

Coffee Cream

  • 2 Large cans of Nestle’s Cream (12.8 FL oz 380 mL0
  • 2 bottles or cans of Nata de Coco (drained)
  • 1 can of Condensed Milk (14 FL oz 397g)

Directions

  • Mix the water, coffee, Agar-Agar and sugar until dissolved.  Bring to boil and boil for a few minutes.
  • Pour into pan that’s been run in water (do not wipe) so jelly doesn’t stick – cool until set
  • Mix all ingredients of the coffee cream and add to coffee jelly – put into individual containers or big bowl to serve individually

Yield: 4-6 8oz containers
Note: Do not use gelatin if it is too hot, it will melt in the liquid.  Agar-agar is more stable at room temperature.

Dessert
April 6, 2019 Leave a comment In Dessert

Ingredients

  • 3 Tbsp of Black Sesame Powder
  • 3 Tbsp of Sesame Butter (if it’s sweetened, reduce sugar)
  • Pinch of salt
  • 3 Egg Yolks
  • 16 oz of Heavy Cream
  • 1/4 cup of Sugar
  • 1 tsp of vanilla bean paste or 1 vanilla bean
  • Sugar to brulee

Directions

  1. Heat the cream with Sesame Powder, Sesame Butter, Salt and Vanilla until right before bubbling (milk-scalding temp)
  2. Whisk egg yolks and the sugar until the mixture lightens in color (creaming method).
  3. Slowly drizzle the cream mixture into the sugar and temper the eggs until fully mixed.
  4. Transfer to ramekins or desired container and add into a water bath halfway up the container.
  5. Cook at 325F for 40-45 minutes or until it’s set but center still wiggles.
  6. Let cool, place in the fridge overnight.
  7. Sprinkle with sugar and torch before serving.

 

Dessert
March 15, 2019 Leave a comment
  • 1 cup packed brown sugar
  • 1/2 cup all-purpose flour
  • 1 cup chopped pecans
  • 2/3 cup butter, melted
  • 2 eggs, lightly beaten

Directions

  • In a large bowl, combine the brown sugar, flour and pecans; set aside. Combine butter and eggs. Stir into brown sugar mixture.
  • Fill greased and floured miniature muffin cups two-thirds full. Bake at 350° for 22-25 minutes or until a toothpick inserted in the center comes out clean. Immediately remove from pans to wire racks to cool.

Important Note: Because of the brown sugar, the edges caramelize.  Use a greased liner or they will get stuck.

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