Green Tea Cupcakes with Cream Cheese Frosting
Adapted from Sweet Kitchen
Makes 12 cupcakes
Ingredients:
- 3/4 cup + 2 tablespoons cake flour, not self-rising
- 1/2 cup + 2 tablespoons all-purpose flour
- 1 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon fresh matcha powder
- 1/2 cup unsalted butter, softened, cut into 1-inch cubes
- 2 large eggs
- 1/2 cup whole milk
- 1/2 teaspoon pure vanilla extract
- Preheat oven to 325 degrees and line cupcake pans with paper liners; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, salt and matcha powder; mix on low speed until combined.
- Add butter, mixing until the cubes of butter are peanut-sized or a little smaller.
- In another bowl, whisk together eggs, milk, and vanilla.
- With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
- Divide batter evenly among liners, filling about 2/3 full. Bake until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
- Transfer to a wire rack to cool completely.
Cream Cheese Frosting
Ingredients:
- 8 oz cream cheese, at room temp
- 2 cups powdered sugar
- 1 tsp. vanilla extract
- In a bowl, combine cream cheese, powdered sugar, and vanilla extract.
- Beat with an electric mixer until everything is fully incorporated and the desired consistency is reached. If the frosting is still too wet, then add more powdered sugar.
- Place frosting into a pastry bag with a cake decorating tip and pipe onto cooled cupcakes.
Have fun with your cupcakes and decorate them however you like. My cupcakes turned out beautifully. I'm no decorator, but the cake was very moist and fluffy on the inside. I thought black sesame went well with green tea, so I made a sugar tuile and sprinkled some black sesame on it. Great recipe.
Enjoy!
Little Sister
Green Tea Cupcakes with Cream Cheese Frosting
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recipe
Adapted from Sweet Kitchen
Makes 12 cupcakes
Ingredients:
- 3/4 cup + 2 tablespoons cake flour, not self-rising
- 1/2 cup + 2 tablespoons all-purpose flour
- 1 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon fresh matcha powder
- 1/2 cup unsalted butter, softened, cut into 1-inch cubes
- 2 large eggs
- 1/2 cup whole milk
- 1/2 teaspoon pure vanilla extract
- Preheat oven to 325 degrees and line cupcake pans with paper liners; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, salt and matcha powder; mix on low speed until combined.
- Add butter, mixing until the cubes of butter are peanut-sized or a little smaller.
- In another bowl, whisk together eggs, milk, and vanilla.
- With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
- Divide batter evenly among liners, filling about 2/3 full. Bake until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
- Transfer to a wire rack to cool completely.
Ingredients:
- 8 oz cream cheese, at room temp
- 2 cups powdered sugar
- 1 tsp. vanilla extract
- In a bowl, combine cream cheese, powdered sugar, and vanilla extract.
- Beat with an electric mixer until everything is fully incorporated and the desired consistency is reached. If the frosting is still too wet, then add more powdered sugar.
- Place frosting into a pastry bag with a cake decorating tip and pipe onto cooled cupcakes.
Enjoy!
Little Sister
Panang Curry with Beef: Yields 3-4 servings Ingredients: - 1 cup coconut milk
- 2 tablespoons panang curry paste
- 2 tablespoon roasted peanuts
- 2 cups thinly sliced beef
- 1 cup of sliced bamboo shoots (I used canned)
- 1/2 cup water
- 4 kaffir lime leaves
- Fish sauce and Sugar to taste
- Pound 2 tablespoons of roasted peanuts into the 2 tablespoons of panang curry paste.
- Pour 1/3 cup of coconut milk into a sauce pan. Heat the coconut milk over medium heat until it starts to boil.
- Add the peanut curry paste and stir into the coconut milk until its well incorporated. Then add your beef slices and coat them with the curry paste.
- Add the bamboo shoots, the rest of the coconut milk, and water. Let the beef cook until it's nice and tender.
- Once the beef is tender, add the kaffir lime leaves and season with fish sauce and sugar. Depending on the curry paste you use, you might not have to add any fish sauce. I found mine to be too salty so I added about a tablespoon more of sugar.You can also add more water.
- Serve with some jasmine rice and enjoy!
-Little Sister
Panang Curry with Beef and Bamboo Shoots
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Panang Curry with Beef:
Yields 3-4 servings
Ingredients:
- 1 cup coconut milk
- 2 tablespoons panang curry paste
- 2 tablespoon roasted peanuts
- 2 cups thinly sliced beef
- 1 cup of sliced bamboo shoots (I used canned)
- 1/2 cup water
- 4 kaffir lime leaves
- Fish sauce and Sugar to taste
- Pound 2 tablespoons of roasted peanuts into the 2 tablespoons of panang curry paste.
- Pour 1/3 cup of coconut milk into a sauce pan. Heat the coconut milk over medium heat until it starts to boil.
- Add the peanut curry paste and stir into the coconut milk until its well incorporated. Then add your beef slices and coat them with the curry paste.
- Add the bamboo shoots, the rest of the coconut milk, and water. Let the beef cook until it's nice and tender.
- Once the beef is tender, add the kaffir lime leaves and season with fish sauce and sugar. Depending on the curry paste you use, you might not have to add any fish sauce. I found mine to be too salty so I added about a tablespoon more of sugar.You can also add more water.
- Serve with some jasmine rice and enjoy!
Of course my Mom makes the best pho, but if we are ever out in Garden Grove and want something filling, quick and cheap, this place is definitely second best. It's our go-to restaurant. My family and I have been coming here for years. We've eaten at many other pho restaurants and none of them seem to compare to this one in all aspects; quality of the meats, freshness of the herbs, clearness of the broth, flavor, setting, service, and price. Order in and they'll bring out your pho in about 2 minutes or less. No joke, I timed it :) One thing I also like a lot about this restaurant is that it is very clean, the interior is nice, it's spacious, and better lit compared to other pho places in Garden Grove. Highly recommended.
Pho Quang Trung 10072 Westminster Ave
Garden Grove, CA
Pho Quang Trung
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Of course my Mom makes the best pho, but if we are ever out in Garden Grove and want something filling, quick and cheap, this place is definitely second best. It's our go-to restaurant. My family and I have been coming here for years. We've eaten at many other pho restaurants and none of them seem to compare to this one in all aspects; quality of the meats, freshness of the herbs, clearness of the broth, flavor, setting, service, and price. Order in and they'll bring out your pho in about 2 minutes or less. No joke, I timed it :) One thing I also like a lot about this restaurant is that it is very clean, the interior is nice, it's spacious, and better lit compared to other pho places in Garden Grove. Highly recommended.
Pho Quang Trung
10072 Westminster Ave
Garden Grove, CA
Garden Grove, CA
This is my most favorite cookie recipe of all time. Might as well consider it to be my favorite cookies of all time. Why? It's the ease of the recipe, the harmony of the oats, dried cranberries, white chocolate chips, and the use of only 1 stick of butter. These are considerably healthier than your classic chocolate chip, in which a good chocolate chip cookie recipe calls for at least 2 sticks of butter and chilling time before you can actually bake and eat them. I'll take these cranberry white chocolate oatmeal cookies and a glass of milk over those any day. Sprinkle the tops with a little bit of sea salt and wow...just wow.
White Chocolate Cranberry Oatmeal Cookiesmakes about 2 dozen cookies
Ingredients1 cup all-purpose flour3/4 teaspoon ground cinnamon1/2 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon fine sea salt1 stick unsalted butter, at room temperature1/2 cup light brown sugar1/2 cup sugar1 large egg, at room temperature1/2 teaspoon pure vanilla extract2 cups old fashioned oats1 cup dried cranberries2/3 cup white chocolate chips
Preparation InstructionsPreheat the oven to 350°F. Line 2 baking sheets with parchment paper. Set aside.
In a medium bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt. In a stand mixer fitted with a paddle attachment, beat the butter and sugars together until light and fluffy. Add the egg and vanilla and beat until smooth. Add flour mixture and mix on low speed until just combined. Add oats, cranberries, and chocolate chips and mix on low speed until incorporated.
Scoop spoonfuls of cookie dough and shape them into rounded mounds and place them on to the cookie sheets. Arrange them so that they are spaced evenly apart. Bake for 13-15 minutes or until the edges are slightly golden brown.
Allow the cookies to cool on the baking sheet for 5 minutes before moving to wire rack to cool completely.
Enjoy!
White Chocolate Chunk Cranberry Oatmeal Cookies
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White Chocolate Cranberry Oatmeal Cookies
makes about 2 dozen cookies
Ingredients
1 cup all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 stick unsalted butter, at room temperature
1/2 cup light brown sugar
1/2 cup sugar
1 large egg, at room temperature
1/2 teaspoon pure vanilla extract
2 cups old fashioned oats
1 cup dried cranberries
2/3 cup white chocolate chips
Preparation Instructions
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. Set aside.
In a medium bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt. In a stand mixer fitted with a paddle attachment, beat the butter and sugars together until light and fluffy. Add the egg and vanilla and beat until smooth. Add flour mixture and mix on low speed until just combined. Add oats, cranberries, and chocolate chips and mix on low speed until incorporated.
Scoop spoonfuls of cookie dough and shape them into rounded mounds and place them on to the cookie sheets. Arrange them so that they are spaced evenly apart. Bake for 13-15 minutes or until the edges are slightly golden brown.
Allow the cookies to cool on the baking sheet for 5 minutes before moving to wire rack to cool completely.
Enjoy!
Stepping into the world of Molecular Gastronomy with the basic spherification technique. What is spherification? Spherification consists of a controlled jellification of a liquid which forms spheres when submerged in a bath. The spheres can be made of different sizes and have been given names like caviar, eggs, gnocchi and ravioli. The resulting spheres have a thin membrane and are filled with the original liquid. A slight pressure of the mouth on the sphere makes them burst and release an amazing explosion of flavor. (Molecular Recipes)Neat isn't it?
My setup with everything you need. The ingredient measurements and preparation instructions can be found here. 
Always try to be as precise with measurements as you can. Too little calcium chloride can create too thin of a casing and vice versa. Too much sodium alginate can make your "juice" become like jello. This is my 3rd trial and I must say it turned out great. :) 
Third time's a charm! From caviar to noodles to ravioli...be creative and have fun with it.
Spherification: Cantaloupe Caviar and Noodles
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molecular gastronomy,
recipe
Stepping into the world of Molecular Gastronomy with the basic spherification technique.
What is spherification? Spherification consists of a controlled jellification of a liquid which forms spheres when submerged in a bath. The spheres can be made of different sizes and have been given names like caviar, eggs, gnocchi and ravioli. The resulting spheres have a thin membrane and are filled with the original liquid. A slight pressure of the mouth on the sphere makes them burst and release an amazing explosion of flavor. (Molecular Recipes)
Neat isn't it?
My setup with everything you need. The ingredient measurements and preparation instructions can be found here.
Always try to be as precise with measurements as you can. Too little calcium chloride can create too thin of a casing and vice versa. Too much sodium alginate can make your "juice" become like jello. This is my 3rd trial and I must say it turned out great. :)
Third time's a charm! From caviar to noodles to ravioli...be creative and have fun with it.
Reminiscent of the frozen chicken pot pies I used to eat when I was younger... but this is better since I can make it now. :) Simple comfort food on a cool summer day. 
Chicken Pot Pie4-6 servings (1 8x8 pan) Recipe loosely adapted from Closet Cooking-The recipe calls for pie crust, but I used puff pastry dough instead. This tastes just as great but maybe the only downside is that if you want to eat it the next day, the puff pastry probably won't be as crispy. Wouldn't hurt to pop it back in the oven. -I used whatever I had on hand. I didn't include celery, I just used the frozen peas and carrots and canned corn. -The filling should have a thick and creamy consistency. If you find it to be too watery, then add more flour. Taste and season to your liking.
Ingredients:
2 tablespoons butter
1 onion (chopped)
2 stalks celery (chopped)
1 carrot (chopped)
1/2 cup all-purpose flour
1 1/2 cups chicken broth
1 cup milk
1 pound cooked chicken (shredded or cut into bite sized pieces)
1 teaspoon thyme (chopped)
1 cup peas
1 cup corn salt and pepper to taste
2 pie crusts or 4 sheets of puff pastry (thawed)1 egg white
1 tablespoon water
Directions:
1. Melt the butter in a large pan.
2. Add the onions, celery, and carrots and cook until tender, about 10-15 minutes.
3. Mix in the flour and let it cook for a minute.
4. Mix in the chicken broth followed by the milk.
5. Reduce the heat and simmer for 10 minutes.
6. Add the chicken, thyme, peas, corn.
8. Season with salt and pepper.
9. Pour the filling into a pie dish with the bottom layer.
10. Place the pieces of puff pastry on top of the filling
13. Make an egg wash with the water and egg and brush it on top of the puff pastry
14. Place the pie onto a baking sheet and bake in a preheated 400F oven until the crust is golden brown, about 25 minutes.
Chicken Pot Pie
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Reminiscent of the frozen chicken pot pies I used to eat when I was younger... but this is better since I can make it now. :) Simple comfort food on a cool summer day. Chicken Pot Pie
4-6 servings (1 8x8 pan)
Recipe loosely adapted from Closet Cooking
-The recipe calls for pie crust, but I used puff pastry dough instead. This tastes just as great but maybe the only downside is that if you want to eat it the next day, the puff pastry probably won't be as crispy. Wouldn't hurt to pop it back in the oven.
-I used whatever I had on hand. I didn't include celery, I just used the frozen peas and carrots and canned corn.
-The filling should have a thick and creamy consistency. If you find it to be too watery, then add more flour. Taste and season to your liking.Ingredients:
2 tablespoons butter
1 onion (chopped)
2 stalks celery (chopped)
1 carrot (chopped)
1/2 cup all-purpose flour
1 1/2 cups chicken broth
1 cup milk
1 pound cooked chicken (shredded or cut into bite sized pieces)
1 teaspoon thyme (chopped)
1 cup peas
1 cup corn
1 onion (chopped)
2 stalks celery (chopped)
1 carrot (chopped)
1/2 cup all-purpose flour
1 1/2 cups chicken broth
1 cup milk
1 pound cooked chicken (shredded or cut into bite sized pieces)
1 teaspoon thyme (chopped)
1 cup peas
1 cup corn
salt and pepper to taste
2 pie crusts or 4 sheets of puff pastry (thawed)
1 egg white2 pie crusts or 4 sheets of puff pastry (thawed)
1 tablespoon water
Directions:
1. Melt the butter in a large pan.
2. Add the onions, celery, and carrots and cook until tender, about 10-15 minutes.
3. Mix in the flour and let it cook for a minute.
4. Mix in the chicken broth followed by the milk.
5. Reduce the heat and simmer for 10 minutes.
6. Add the chicken, thyme, peas, corn.
8. Season with salt and pepper.
9. Pour the filling into a pie dish with the bottom layer.
10. Place the pieces of puff pastry on top of the filling
13. Make an egg wash with the water and egg and brush it on top of the puff pastry
14. Place the pie onto a baking sheet and bake in a preheated 400F oven until the crust is golden brown, about 25 minutes.
Directions:
1. Melt the butter in a large pan.
2. Add the onions, celery, and carrots and cook until tender, about 10-15 minutes.
3. Mix in the flour and let it cook for a minute.
4. Mix in the chicken broth followed by the milk.
5. Reduce the heat and simmer for 10 minutes.
6. Add the chicken, thyme, peas, corn.
8. Season with salt and pepper.
9. Pour the filling into a pie dish with the bottom layer.
10. Place the pieces of puff pastry on top of the filling
13. Make an egg wash with the water and egg and brush it on top of the puff pastry
14. Place the pie onto a baking sheet and bake in a preheated 400F oven until the crust is golden brown, about 25 minutes.
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