Since our church service ends around 9:45 each Sunday morning the family is regularly placed in a dilemma about what we should eat. Should we go home? Should we try and find an open restaurant? It’s always a battle to decide where we are going to eat. Well, finally we’ve put an end to the back-and-forth and decided from now on we’ll go home to make a late breakfast. I can’t believe that the plan has actually worked so far! Both Sunday’s since we started, I’ve made a Breakfast Frittata. I had heard the name tossed around but I never really knew what the dish was (or looked like) before I started watching Master Chef! After seeing all the delicious frittata’s being made on the show I decided I’d try my hand at making this delectable breakfast food. The recipe basically consists of Sauteing your vegetables (spinach, onions, ham, bacon, potatoes, etc.), adding your egg mixture, cooking it on the stove for a while, then putting it in the oven for about 15 minutes. It’s super easy, and quite delicious if I do say so myself! I’ll definitely be keeping you guys updated on my other breakfast experiments each week! Any good breakfast recipes?
Having recently moved to a new district in Tianjin, we are now a 10 minute walk from several Korean food restaurants. I love Korean food so much that I can’t help but go once, twice, or even three times a month : ) Korean style complimentary appetizers are a highlight of my meal… you see, shortly after being seated, you are served a variety of taste-testers before the meal *no waiting idly while my stomach growls uncontrollably!* If you’ve never tried Korean food, I highly recommend it, check out a few of my favorite dishes below!
My ultimate favorite dish is 냉면; translated “cold noodles.” Yes, I know it sounds odd but trust me, its “oh-so-yummy!”
Yes, I know its been a month since Valentine’s Day but to be honest, I couldn’t pass up this post no matter how late. I am putting it out there as the best tasting cake that I’ve ever made. It couldn’t of come at a better time either, as baking is my #1 method of showing my affection (which is what V-day is all about, right?).
There were many “firsts” for me in baking this cake, it was my first try at: red velvet cake, a 6-layer cake, filling with whipped cream… my first successful piping experience, the first cake that I’ve made for a specific occasion other than a birthday, to Megan’s delight, my first time using the cake plate she bought me for Christmas, and last but not least, the first cake that I’ve properly hoarded all for myself!
The reason I enjoyed this particular cake so much is its unique combination of flavors. As is tradition for a red-velvet cake, there is a cream cheese based filling which then alternates with a pink-colored, vanilla whipped cream. Covering the outside of this cake, is possibly the best chocolate icing I have ever tasted. However, the prize-winning factor has to do with the original nature of red-velvet cake. Unlike many cakes that I bake, this cake is “not” overwhelmingly CHOCOLATE… red-velvet cake is no more than a vanilla cake with a bit of added cocoa and a bunch of red food coloring. Hence, the ratio of vanilla to chocolate is just right.
For the past month my oven has experienced literal tidal waves of cupcakes entering and exiting by the dozens. Seriously, for about a week, J, M, & M could expect a fresh cupcake every afternoon awaiting their return from school. Other than spending WAY too much time researching cupcake flavor variations, gaining a quite few extra pounds (eek!), and frustrating my Mother to no end with piles of dirty dishes, I have immensely enjoyed these sugar-filled days of baking.
We are a little s’more-crazy around here, so I couldn’t resist trying the cupcake form of a traditional campfire s’more… The first time around, I piped a fluffy meringue atop chocolate cupcakes. Sadly, however, I couldn’t taste the true “marshmallowy creaminess” famous in s’mores. Hence, a few days later, I tried a completely different frosting made from cream cheese and marshmallow fluff.
At this point, I am still tackling the introductory techniques of cupcakes. I have not reached the level of originality and creativity required for developing new flavors and design aesthetic. For now, I am benefiting from the experience of all the excellent bakers ahead of me… this particular recipe was developed by the very talented Rosie from Sweetapolita. She is such a sweetheart and I am constantly wowed and inspired by her work.
There are actually four parts to these cupcakes. 1.) graham cracker (or digestive cookie for those of us living overseas) crumbled base. 2.) Chocolate cupcake. 3.)Dark chocolate glaze spread directly onto the surface. 4.) Marshmallow frosting piped on top. I find this combination a perfect ratio of each s’more component: cracker, marshmallow, and chocolate bar.
Parts #2 and #4 are found here, and parts #1 and #3 are written below.
Graham cracker crust:
- scant 1/2 cup butter 1-1/2
- cup of Graham crackers crumbled
- 2/3 cup Dark Chocolate chopped
- 2 TBL Heavy Whipping Cream
- 4 TBL Powdered Sugar
- 4-5 TBL warm Water
(~credit given to Bakersroyale for the above recipes)
First and foremost I’d like to repent of beging terribly MIA on Connecting4 lately.
It’s a new year and I am super excited for all the new that is coming my way. Finally I can start a fresh with all my goals, ideas, and planning… Also, *fun fact* this is about the time we first started connecting four so… happy birthday Connecting Four!
Anyways… Food Gawker is always the place to go when you’re either bored out of your mind, or when you’re searching for “that perfect” recipe. Below are five recipes that are officially on my “upcoming-cooking-adventure” list. Of course, Rachel will be helping me in this particular field of expertise, since the kitchen and I don’t particularly see eye-to-eye.
As you can probably tell from the selection above I am a very traditional yet snacky type of person when it comes to eatables. I couldn’t help but include a funnel cake recipe, although it may be on the unhealthy side, the thrill and excitement of its traditional environment <AMUSEMENT PARKS!> rubs off on me. The spinach pesto sauce is my second favorite… I am reminded of late night dinners which consist of sprawling out on the couch with a huge bowl of basil covered pasta, while watching A Cinderella Story with my sisters.
I think it’s safe to say that food gawker is perfect for food lovers- whether or not the kitchen is your playground!
Happy Birthday Maddie! This morning I got up early – well, as early as I could pull myself out of bed – to start preparations for Maddie’s Birthday breakfast. We made her favorite, crêpes! These French pancakes are delicious, especially when served with whipped cream, jam, or lemon. I scrambled around, touching up the table settings and decorations, every minute expecting Maddie to wake up and catch us unprepared. I should’ve known that Maddie never wakes up on her own accord, though. In the end the breakfast was delicious. It is suffice to say that I wasn’t able to eat another bite until two in the afternoon!
To my lovely sister: I hope you had an amazing birthday today! You daily make me smile with your cheerful attitude; today I hope that I could give you at least a piece of the surprises and fun that I enjoy when I am with you! It is a blessing to have you as my sister! <3 Jessie
Today I’d like to share with you a recipe I found on this blog. This is a perfect, delicious shortcake cookie for a Valentine Treat… Enjoy!
What You’ll Need:
– 1 cup of unsalted butter
– 1/2 cup of sugar
– 1 1/2 teaspoon of Vanilla Extract
– 1/2 teaspoon of Almond Extract
– 1/4 teaspoon of salt
– 2 1/2 cups of all-purpose flour
– Pink or Red food coloring
– 2 1/2 tablespoons of Cocoa Powder
– 1 large egg
– 1 tablespoon of water
Add sugar and butter to a bowl and cream well with a mixer… Then add vanilla extract and almond extract. Mix. Now add the flour and salt, mix on low.
The dough should be a bit crumbly so knead it together to ensure that it doesn’t fall apart. Then separate into three equally divided balls of dough
Place one of the balls of dough in a bowl and add the cocoa powder, use a mixer to blend these together to make the brown colored dough, or you can also knead the cocoa powder and dough together to make this mixture.
Add another portion of dough to a bowl and add a few drops of pink food coloring, blend together with a mixer and you have your pink colored dough!
Take each color of dough and place it between two pieces of wax paper or plastic wrap and roll it to a thickness of about 3/8 inch
Use a ruler and sharp knife to cut the dough into 3/4 inch wide strips and refrigerate for about 20 minutes. While the dough is refrigerating whisk together the egg and water .
Lay a large piece of wax paper out and spread egg and water mixture on a small strip of the wax paper before placing a strip of brown dough on it. Then repeat with pink and white strips using the egg mixture as a “glue”… continue process till you have a large striped dough pattern. Finally take a heart cookie cutter and cut hearts out of the pattern.
Pre-Heat oven to 350 degrees and cook for 8-10 minutes and you have yourself a very tasty Valentine treat!