Category Archives: Food

Cherry-Orange Thumbprints


Thumbprints are one of my favorite cookies.  They’re not too soft and not too crunchy.  At work we make raspberry and apricot thumbprints, probably the two most common flavors.  I had neither jams on hand, but I did have a black cherry preserve so I opted for a cherry-orange flavor instead.  I used a recipe I found on King Arthur Flour’s website (btw I am a HUGE KAF fan…I would love to work for them).


Adapted from KAF
  • 1 cup unsalted butter
  • 1 cup granulated sugar
  • 1 tablespoon grated orange zest
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 large egg
  • 2 3/4 cups Unbleached All Purpose Flour
  • 1/2 cup cherry jam

1) Preheat the oven to 350°F. Lightly grease two baking sheets, or line with parchment.
2) In a large bowl, beat the butter, sugar, orange zest, vanilla, and salt until very light.
3) Beat in the egg.
4) Add the flour, stirring until well blended.
5) Use a teaspoon cookie scoop (about 2 measuring teaspoons) or tablespoon cookie scoop (about 4 measuring teaspoons) of dough for each cookie. Scoop cookies onto the baking sheets, leaving space between each cookie.
6) Use your fingertip (for smaller cookies) or thumb (for larger cookies) to put an indentation into the center of each and fill with cherry filling. Note: you may want to cut the cherry pieces if your jam has really large fruit chunks.  I used a star tip* and piped the cookie instead of balling them and I used a piping bag to fill the centers, but a spoon works just as well.
7) Bake the cookies for 12 to 14 minutes. Remove them from the oven.  Let the cookies cool for about 5 minutes to firm up, then move them to a rack to finish cooling.

Yield: 2 1/2 dozen to 5 dozen cookies, depending on size.

*If piping, use the dough immediately as it becomes too firm to pipe once it gets cold or sits for some time. Trust me…I tried.

Later on I decided to make another batch for my brother-in-law’s birthday, but did not have my large star tips so I balled them instead.  Here’s what they looked like:


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Posted by on May 10, 2011 in Cookies, Food


Pão de Queijo

Pão de queijo is Brazilian cheese bread.  If you’ve never had it then please make a batch of this recipe, buy the mix, or buy the frozen dough balls because they are delicious.  Over the holidays I decided to make these savory snacks from scratch since I am not a fan of box mixes.  They were such a hit this recipe was made four times in 2 weeks.  I’m surprised I even have a picture of them baked since every time I turned around to grab more from the oven a bunch of the ones I already placed on the plate or bowl were missing. =)
Although I made my cousin promise never to share this recipe or show how to make it, I decided to post the link to the recipe I used.  I did this primarily because it is not my personal recipe.  Second, I was going to write that it is a basic recipe and similar to all recipes on the Internet, but I did some research to verify this statement and I was incorrect.  Although I have not made any of the other recipes, based solely on the pictures and ingredients alone, the recipe below seems closer to the pão de queijo I am familiar with.  It’s so good I want everyone to know it!
Recipe from Sonia Portuguese.
dough Dough once all ingredients have been incorporated.
ballsFormed into balls…or as close as my cousin and I could get it.
baked Some of the baked pão de queijo.
Although any tapioca flour will work, buy from an Asian store as it is WAY cheaper.  I think I bought my tapioca starch for less than $2, but Bob’s Red Mill’s taopica flour is around $5-$6.  In Brazil, they supposedly use manioc flour*, which tapioca flour comes from, so I bought some from a Brazilian store to test out flavor and texture differences.  I also bought a box of Yoki pão de queijo mix to test as well.    I’ll post those pictures at a later date when I get to actually conducting the experiments.
*Here’s a great article on the difference between manioc v tapioca flour.
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Posted by on March 6, 2011 in Food, Savory Dishes


Mini Birthday Cakes

Can you tell I like mini cakes?  They’re just so much more fun since unlike one large cake you can decorate several.  I say that now, but when I was making these at 3AM I was kicking myself for not making a large cake instead.  AND I was really mad when the person I made them for didn’t even attend the party!  There were supposed to be mini red velvet (gross) cakes along with this, but there was a mishap and since it was already 3AM I gave up and made cupcakes at work and bought them from there instead.  I don’t have a picture of the cupcakes though.
Mini Cakes
Disregard the food wrap in the background.  I was rushing out to go to the party and had no time to clear space out.  My favorites are the three pouches (green and gold, brown and green, and striped).  I was going for the “I’m going to wrap this large candle with cellophane and scrunch it all at the top and tie with ribbon look”, but came away with what looks to me like old coin purses instead, which I liked better. ^_^  The brown and green pouch seems like it’s dirty in this picture, but it’s actually pearl dust that my camera has a hard time capturing correctly.
Mini Cake
This was my reject because it didn’t fit in the box and because I tried to make it shiny with said pearl dust and lemon extract but it was too strong (as can be seen by the glare it kept bouncing back from the flash).
The cakes: white cake with coffee neoclassic buttercream (Cake Bible)
Fondant: combination of Chocopan and Satin Ice since Vegas weather makes it difficult to work with Chocopan alone.
Colors: Americolor Teal and Green, Wilton Brown
Accents: Soft Gold pearl dust, Old Gold pearl dust, Super Pearl Powder
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Posted by on March 4, 2011 in Cupcakes and Mini Cakes, Food


Holiday Cakes

Ugh, yes, I am still trying to catch up on posting all of my holiday baking.  Here are the mini cakes I made for my sister and cousins.  The round ones are chocolate cake with chocolate buttercream, the square ones are white cake with buttercream, and the wreaths are red velvet with cream cheese icing (left over batter baked into mini bundt pans and icing from the red velvet balls).
Holiday Cakes
I had to make the fondant from scratch and it wasn’t as easy to work with as bought fondant.  I wasn’t happy with all of them, but most of them came out really well.  I especially loved the wreaths.
Okay, so all that’s left is pao de quiejo and ube cakes and then no more holiday posts.  I’m hoping to get to my baking projects once I’m all caught up with postings.  I really want to make massa sovada. ^_^


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Posted by on March 1, 2011 in Cupcakes and Mini Cakes, Food



I know people usually say their mom makes the best [insert food here], but my mom makes amazing palabok.  It’s so addicting…I can’t stop eating it until I’m bursting, which is why I only eat it when I’m home for the holidays.  For those who don’t know what palabok is, it is a Filipino noodle dish consisting primarily of ground pork, shrimp, noodles, onions, garlic, green onions, hard boiled egg, and crushed pork rinds.  You can find it in almost any Filipino restaurant since it’s a comfort food and extremely popular.
My mom’s version is technically called pansit luglug because she uses thick, luglug noodles instead of the thin palabok noodles, but I’ve never heard anyone call it pansit luglug.  They’re both pretty much called palabok, regardless of the noodles used.  And because it is my mother’s recipe I cannot include the recipe because she won’t let me. LOL.  But here are some pictures and some of the cooking methods.  It’s pretty basic and probably the same as most palabok recipes…I’m just biased because she’s my mom.
Here are the ingredients:
Palabok Ingredients
So, you saute your onions and minced garlic to golden brown.  Then, add your ground pork and cook until browned.  Add ground pepper and the Mama Sita mix (or whatever palabok mix you prefer) and the recommended water or as much water to your liking (my mom doesn’t exactly measure).  Then add the achute (annatto) powder until you reach a dark burnt orange color.  Simmer for a few minutes and your sauce is complete.
Cook your noodles until they are soft, hard boil eggs, and saute the peeled shrimp with some achute powder for color.
Achute Shrimp umm…I went a little overboard with the achute here since I didn’t want any leftover powder and just dumped the rest in hence the clumps of achute powder.
Combine noodles and sauce, cover with ground pork rinds, and decorate with sliced eggs, shrimp, and sliced green onions.
Finished Palabok
Ta-da!  My mom’s is definitely prettier, but I don’t think it’s so bad.  To prevent the yolks from breaking like mine boil the eggs the day before and let harden in the refrigerator overnight or at least for a few hours.
Here’s my single (um double serving) of palabok:
Single Serving (um ok probably at least double serving)
I know it’s like being a tease by not posting the recipe, but I just had to share this since I was so proud I made it so well.  I think it’s better than my mom’s ::gasp:: People who ate it loved it and someone wanted to pay me to make it! Woot!!


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Posted by on March 1, 2011 in Food, Savory Dishes


Mini Square Cakes

Here is another set of pictures of cakes I made during the holidays.  My cousin Marimel threw a small get together and I wanted to make some desserts for it.  I’m more into mini cakes and cupcakes than large cakes lately, so it’s probably why my first project for the holidays were square mini cakes (sorry, that my time line is so warped).  I wanted a slight challenge, but nothing too complicated.  So, for her party I decided to make four flavors using as little components as possible.  Basically, I made a white cake, a chocolate cake (the same one I used for my salted caramel cupcakes), buttercream, and a brown butter glaze.
Chocolate Peppermint
Chocolate Salted Caramel
White Cinnamon Brown Butter
White Coconut (I know not very Christmas-y, but the only extracts I had left was coconut and lemon.  Plus, the coconut was snow-y, right?)
So, I baked the cakes, made simple syrup for soaking, salted caramel, and made and flavored buttercream.  When the cakes were cooled I cut them into squares, soaked each layer with simple syrup, filled, and crumb coated.
After letting the cakes harden in the refrigerator, I finished icing them with buttercream and decorated.
Chocolate PeppermintFor the Chocolate Peppermint: I crumbled leftover chocolate cake and covered the whole cake and dusted with powdered sugar.
Salted Caramel For the Chocolate Salted Caramel: I covered the sides with chocolate cake crumbs, piped a basketweave on top
Cinnamon Brown Butter For the White Cinnamon Brown Butter: I made the glaze for this and my mom actually coated it herself (her first time!) Once she put her glasses on she did an amazing job! LOL. Then I placed edible gold leaf to give it some shine and elegance. This was my favorite out of all of them…although I want to find a way to make it less sweet.
CoconutFor the White Coconut: My mom patted coconut flakes on these.
And here are all the completed cakes…way more than was necessary for the gathering, but I had fun making them and watching my mom, who’s not too fond of baking, help me.
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Posted by on February 15, 2011 in Cupcakes and Mini Cakes, Food


Red Velvet Balls

Okay, so I am horribly behind on posting all of my holiday projects, but given this is Valentine’s Day I figured I would post at least the red velvet ones since they fit the color theme. 🙂
Truthfully, I am not a red velvet fan because of the high amount of red food coloring needed to achieve its hue, but my sister is very fond of it so I decided to make her some for Christmas.  I also found a red velvet angel food cake recipe from Michelle’s Story.  Light, fluffy cakes are my type of cakes so I was excited to make this recipe.  I learned three important lessons while attempting this project: First, candy melts and I do not get along.  Second, angel food cake does not crumble well unless it’s been completely dried out.  Lastly, all the food coloring I used just makes me stick to eating Devil’s Food cake instead of Red Velvet.  It is after all what red velvet originated from…oh, and that roux icing is much better than cream cheese icing.
I baked the angel food cake pretty much as was written in the recipe instruction, but baked it in a sheet pan instead since it was going to be crumbled anyway.  Then I had my cousin run the cake(it cooled overnight) through a cooling rack.  We then added cream cheese frosting to the crumbs just until it could hold a ball shape.
Red Velvet CrumbsRolled Red Velvet Balls
Yes, the crumbs look odd and the balls look like meatballs, but they tasted good.  I promise!  The balls were placed in the refrigerator while I melted the candy melts to harden.  This is where I began to get annoyed and things went downhill.  Originally these were to be mini cupcakes…as in they were going to be placed into peanut butter cup molds, but the balls my cousin and I rolled were too small.  Since it was late I decided to just coat them.  Maybe it was because the balls were too cold, but the chocolate was blooming after I dipped them.  I tried to fix it, but got too frustrated and, yes, gave up.  But the end results were a lot better than I expected.  Add some pink (because I couldn’t get red) stripes and some gold dust and ta da! Pretty red velvet “bon bons.”
Finished A closer look


***I had left over batter than I poured into mini tube pans that I later turned into wreaths.  Those pictures will go up with the rest of the holiday cakes though.***
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Posted by on February 14, 2011 in Cupcakes and Mini Cakes, Food