PERRRRRFect Scone Recipe!

PERRRRRFect Scone Recipe!

I’ve made scones before and they were pretty good BUT this latest trial of mine was just PERFECT. They were so scrumptious that a few were gone when they were still piping hot! 😮 I’ve simplified the recipe a lot and think I’ve used the exact right amount of butter to give the perfect soft moist crumbliness without indulging in any more butter than I really need to. They had the right amount sweetness where most of the sugar still comes from the natural fruit instead of raw sugar crystals. I just love these scones and don’t think these would last anywhere if I just put them out.

Here’s the simple list of ingredients –

  • 1 1/2 cups of pastry flours
  • 1/2 cup of whole wheat flour
  • 3 tbsp of sugar
  • 1 tbsp of baking soda or 3 tbsp of baking powder (it’s usually 1:3 ratio for soda:powder)
  • a pinch of salt
  • 5 tbsp of unsalted butter (use cold butter)
  • 1/2 cup of yogurt
  • 1/2 cup of milk
  • 1 lemon zest
  • 1-11/2 cup of blueberries
  1. Preheat oven to 425 F / 220 C.
  2. Mix all the dry ingredients first (first five in the list).
  3. Take out the cold butter from fridge and cut it to small pieces and mix it into the dry ingredients. Then mix in the blueberries and lemon zest.
  4. Next, pour in the milk and yogurt. Here’s the key, start folding the dry mix into the wet mix using a spatula. This mix shouldn’t be a smooth dough mixture in the end, we are not making bread. 🙂 If you mix it too much, there will be more gluten produced in the process and in turn will taste more spongy. I don’t know about you but that’s not how I like my scones.
  5. Make a pizza shape and leave them an inch tall. Cut them into 8 to 12 pieces depending on how big you would like them.
  6. Place them on a baking sheet, keep them an inch apart.
  7. (Optional) Sprinkle some sugar on top of each scone if you would like a sweet crunch to them.
  8. Place the tray in the oven and set the timer for 13 mins, depending on the size of the scone it may take less than this so keep an eye on these after 10 mins. They are done when they turn golden.

Give it a try if you are curious and let me know how your batch turns out. I would love to hear feedback/suggestions! 🙂

  

     

Spiked Parfait!

Spiked Parfait!

This IS a perfect date night dessert! 😉

So I call this date night dessert but really it can be made for any occasion even for a night in by yourself! I made this for myself last night as an experiment and I was surprised how tasty it turned out and not to mention how quick you can whip this together! It looked so pretty that I had to take a few pictures of it to show you! 😀

You only need three ingredients:
  • Ice cream – I used Talenti Strawberry ice cream, I think vanilla is always a safe bet and will taste great as well.
  • Fruit – in this case I thought raspberry would go well and it did!
  • Here the key ->chocovine (chilled)!! This Dutch chocolate red wine blend is darn amazing to use not only as a dessert beverage but also as syrup for your favorite ice cream! 😀 😀

Scoop spoonful of ice cream and layer some fruits in between. Drizzle or pour in the chocovine depending on how much you like it. 😛 Serve it in a bowl or in a champagne glass like I did, doesn’t it look so good?! ❤

This is not only the best of two worlds but three! Ice cream + chocolate + red wine… Do I need to say more? XD

Jet Lag – A Blessing in Disguise

Jet Lag – A Blessing in Disguise

I used to hate jet lag and cringe every time I think about my trip return. As I’ve gotten older (against my will!) and my responsibilities grew (inevitably with life), I realized I get a lot more done if I just get up earlier in the morning by an hour. You can argue that you get the same amount of work done at night when you sleep late. I used to think the same except my efficiency proved me wrong AND there were always last minute obligations that interrupted my evenings of productivity.

SO I figured out the easy part, I prefer to get up early in the morning. Now the difficult task, I can’t sleep early enough. I may have succeeded a few attempts of getting in bed early but I was never able to sustain it. Yeap, I felt good for a day about sleeping early and next day I go back to my “good” old routine. It seemed that my body was just wired to go to sleep past midnight! o_O This was a vicious cycle that was almost impossible for me to break. Well, that was until my most recent trip!

After I got back from my recent trip, instead of complaining about my jet lag, I started to appreciate it because it helped me break out of my late night sleeping habit!  HARRAY!  It looks like I’ve been able to sustain it pretty well this time. The trip was to UK which has a time difference of 8 hrs with Pacific Time Zone. So around 5pm, I was starting to feel tired and by 8pm I was ready to pass out! The first day was extremely difficult to stay awake but I knew I had to stay up until a reasonable hour or else I’ll wake up ridiculously early and won’t be able to get back to sleep. On the first day back, I fell asleep a little past 9pm and I was able to sleep until 5am without waking up. Next day, I went to sleep at 9:30pm and woke up around 6. The day after I was able to sleep at 10:30pm and got up at 6 as well. I find my body/mind functions very well with 7:30-8 hrs of sleep so anything additional would be somewhat of a waste in my opinion. Everything I used to do such as workout, read, late dinner, well I took this opportunity to change them up a bit. Late night dinner became early dinner (or rather ON time dinner), end of day workout became early morning workout, reading/learning is also a lot more effective in the morning than at night!  🙂

Haven’t thought about how to deal with jet lag from other continents yet but I would probably attempt the same routine. Now days, I feel totally recharged in the morning and I’m getting a lot more done before noon and THAT FEELS GREAT! 😀

There is always something positive to every unpleasant situation and this is the benefit I got out of jet lag.  A blessing in disguise, shall we agree? XD

ICE CREAMMMMM

ICE CREAMMMMM

If anyone were to ask me or ask anyone who knows me well – what puts a smile on her face or can turn her gloomy day into a brighter one?

…it’s got be ice cream/gelato!

IMG_4969 So I finally got an ice cream maker a couple of weeks ago and I was so excited! I think I was giggling so much that my better half was even laughing! So right away, I started googling for recipes and interestingly enough, I came across a ton of recipes that do not require an ice cream maker! O.o How did I not know this?

This made me wonder if I really needed an ice cream maker. Of course, the best way to find out is by making it without using the machine. 🙂 So I did and it turned out surprisingly well. The texture is good but I think I need to play around with the ingredients proportion a bit more to get the ideal taste I like. I didn’t make it that sweet so if you want this to be sweeter then add more agave nectar/honey to it.

IMG_4952
Here’s my ingredients list :

  • One large frozen banana
  • 1/4 of medium ripe avocado
  • greek yogurt
  • 2 tbsps agave nectar or honey
  • 1/2 tsps almond extract
  • 1/4 cup  or more pistachio nuts
  • 1/8 tsp xanthan gum (optional)

I mixed everything together in a blender until smooth. Pour it into a container and added a few of the pistachio for garnishing. Then put it in the freezer.

I took it out at 1 hr mark and churned it by hand. This helps break down any ice crystals. Its also a good time to eat it if you like it as a soft serve. I usually prefer my ice cream on the more frozen side. 🙂

IMG_4957   IMG_4971

I made another batch of mixed berry frozen yogurt with even less ingredients ’cause I got lazy. 😛

It’s just frozen bananas, mixed berries and greek yogurt! I would suggest you put in some honey or agave nectar if you like your cold treats on the sweeter side. This was more on the tarty/sour side. But very refreshing!

IMG_4990    IMG_4991

In the end, I decided to return my ice cream maker. There’s probably better use of that kitchen space for something else. PLUS how did people make ice cream back in the day when there was no ice cream machine and yet it tasted just as delicious?! I know it’s just more work but hey, food taste better when you work for them… IMHO! 😀

Weeknight easy recipe!

Weeknight easy recipe!
Do you like nutty sweet citrusy treats? Do you like quick recipes? if you say yes then this is definitely something you want to read on!
Here are the things you need (most of these are optional in my opinion with only half that are necessary).  I had limited ingredients that yield to 8 cookies so use the below measurement according to the number of cookies you want to bake.

  • 1/2 cup chopped hazelnut (must)
  • 1/6 cup or 3 tbsps sugar (must)
  • 2 tbsp unsalted butter (must)
  • 1/8 whole wheat flour or any flour you have (must)
  • 1 tbsp orange zest
  • 1 tbsp honey
  • 1/2 tbsp milk/heavy cream
  • a bit of kosher salt

1) Preheat oven to 350 F. Mix together hazelnut, flour and orange zest together.

2) In a saucepan, combine sugar, butter, honey, salt and cream/milk together. Dissolve the sugar and bring the mix to boil.

3) Pour this hot sauce into the hazelnut mix.

4) Drop table spoonful of the mixture onto baking sheet and flatten them out a bit, space them out at least two inches apart because they will spread out!

5) Pop them in the oven and set the timer for 7 mins, they burn fast so check them often!


They are super delicious and easy to make. They go perfect with coffee/tea or eat them plain like I do! 🙂 You can also crush them and put them on top of ice creams! 😀

Crumbly deliciousness

Crumbly deliciousness
ummm ummm Ummm scones…I promise these rhubarb fig scones are delicious and if they are not…well…you must not have followed the recipe well. 😛

The only problem you will have with this recipe is you won’t be able to stop eating them!

IMG_4240Here’s what you need

  • 1 1/4 cup whole wheat flour
  • 1 1/4 cup unbleached pastry flour
  • 1/4 cup milk
  • 1/2 cup heavy cream
  • 1/2 cup butter
  • 1/3 cup sugar
  • 1/2 cup dried figs chopped up
  • 1 cup of rhubarb chopped
  • 1 tbsp baking powder
  • 1 tsp vanilla extract
  • 1/2 tsp salt

1) Mix all the dry ingredients together (flour, butter, sugar, baking powder, salt) then mix in figs and rhubarb.IMG_4216

2) Mix together cream, milk and vanilla extract together.

3) Slowly pour the liquid into the crumbly mix. You will get a very chunky dough. 🙂

4) Divide the dough up into two portions and make a round pizza shape. Don’t flatten it too much, keep it at least an inch tall and cut it into eight pieces. I think it gives the best result.

IMG_4220 IMG_4222

5) Now pop them into the oven that was preheated to 400F and you get to enjoy the fruit of your labor in 18-20 mins! 😀

IMG_4244

They are absolutely delicious! Eat them plain or with jam/butter and a glass of milk or tea. Ahhh… I love this recipe! <3<3

Mille Crêpes Cake

Mille Crêpes Cake

I’ve came across many pictures of the popular Mille Crêpes Cake. I personally have not tasted this popular cake and my curiosity got a hold of me this weekend. I attempted at making my own version of the Mille Crêpes Cake. I must say I’m quite satisfied with the flavour but the presentation needs a bit more practice. 🙂

I made a matcha green tea red bean cream filled Crêpes cake and used this as a guideline. It consists of 15 layers of crepes. The most time consuming portion of the work was making these crepes. I had to practice on a few at the beginning to find out how much batter to use for a thin layer.

Here are the ingredients I used for the crepe batter :

1 2/3 cups of all purpose flower

2 1/2 cups milk

1/2 cane sugar

2 large eggs

4 tbsp matcha green tea powder

 

1) Mix all the dry ingredients well first then pour in the milk in portions. Mix the ingredients with half of the milk then pour in the rest and mix them all together.

2) Sieve the batter so it will filter out all the chunks of flour/matcha. You will notice the difference in your batter.

Now the fun part starts, time to make the crepes! Heat your pan to medium high and I used a 9.5 inch non stick pan. I used a ladle to scoop the batter which I find easiest but some people might want to use a measuring cup. After a few trial and error, the best result I thought was to use half of the ladle for each crepe. It took me ~35 minutes to make 15 crepes. Set the crepes aside and let it cool. 🙂 I couldn’t resist but trying a crepe by itself and it was really tasty! 😀

 

Next, I’m going to show you my version of red bean cream filling from scratch. You will need the following

1 cup of azuki beans

1/2 cup of brown sugar or any sugar you have available

1 1/4 heavy cream

1 tbsp of matcha (optional)

 

You will need to prep this part in the morning so it allows the red bean paste to cool down OR you can buy the packaged red bean from grocery shops but I find them way too sweet. I sort of followed the guideline here in making the red bean paste. My version is a bit faster where I bring the beans to boil then reduce heat to simmer until they are very soft and the water runs out. It’s then time to mix in the sugar in the pot. Mix the sugar with the beans while mashing the beans up. Store the mix in a container and close the container to let it cool. If you don’t put a container lid on then the red bean will dry up. (Speaking from personal experience here! o_O)

After the red bean cools down, then we are ready to make the cream filling. Mix together the paste, heavy cream and matcha together with a mixer on high. I put my bowl in a pot of ice water while mixing the ingredients together to help with mixing this cream thicker.

Now we are ready to assemble! I spread a thin layer of cream in between each layer of crepe. This doubled the height of the cake! I was so excited when I saw the end result. You can decorate it however you like. I think the cake looks good the way it is. I put a bit of the matcha powder on top of my cake since I love matcha! 😀

 
 
IMG_4133
This recipe is not sweet and I used much less ingredients than the other Mille Crêpes cake recipe I came across. I think there is still room for improvements on the crepe thinness and consistent size. It’s a fun experiment and not to mention the reward was to indulge in this delicious cake made by myself! My belly definitely enjoyed the fruit of my labour. 🙂

 

Woohoo! Here’s how it looks like inside. If you love matcha and red bean as much as I do then you will definitely enjoy this recipe! 😀

Happy Baking!