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Recipes that include confectioner’s sugar

Easy Fresh Peanut Butter Frosting in your Food Processor

Friday, November 19, 2010

We finally moved back in to our apartment and the kitchen is almost done. I’d say 94% finished and we’re hoping to share pictures soon. It dawned on me yesterday that I haven’t cooked, really cooked, since March, when we moved out of our old apartment. First, we didn’t have a kitchen. Then, I had morning sickness. Since March! Can you believe that?

When we moved back in, I was so eager to cook but we quickly realized it was going to take about a week to unpack all of our kitchen equipment, dishes, and pantry. It wasn’t till Wednesday night that I broke out cutting boards and turned on the oven. I experimented with a sausage and eggplant lasagna looking forward to making dinner for Lon for the first time in so so long. Alas, it was a decent dinner but needed work before it could be published. My heart sank. What if I forgot to cook after all this time?

No time to fret. We had already invited guests over for Thursday night to celebrate our friend Janny’s Birthday. (Happy Birthday Janny!) I made Bacon and Kimchee Sliders, a Chicken Pasta Salad (Janny’s request), and Chinese Broccoli with Oyster Sauce. For dessert, I served a Devil’s Food Cake with Fresh Peanut Butter Frosting! My fears were calmed and dinner seemed to please everyone. Lon, who I can always count on to tell me the truth, loved the peanut butter frosting to death!

Fresh Peanut Butter Frosting 2


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Chinese Breadstick Twists (Dza Ma Hwa)

Friday, April 2, 2010

Do you ever feel so conflicted, like how could something feel so right yet be so wrong? Or was it, be so wrong but feel so right? Uhm…let me start over. You know the rule of eating fried food right? You eat it as soon as it comes out of the fryer, as soon as you can take the heat. Thin and crispy French Fries are one of my favorite things on Earth! Yet, ten minute old fries, I don’t want it, not even in a doggie bag. Hot Tonkatsu – hip! Cold Tonkatsu – poor college student food. Fresh, hot, crispy bottomed Potstickers = dangerous stuff your face food. Cold Potstickers = hang-over breakfast. You got the point. Well, Dza Ma Hwa (let’s call them Chinese Breadstick Twists) are deep-fried, but don’t even think of eating them while they’re hot. They’re no good. You have to wait till they cool completely, for hours! Doesn’t that make your brain twist and turn?

Chinese Breadsticks in paper cone 2


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Blueberry Coconut Cream Cake

Sunday, January 17, 2010

It was Angie’s birthday and Angie is a Taste Bud, a term I’ve given to friends who share my love of food and have impeccable taste. I get restaurant recommendations from her all the time. You can thank her for introducing us to Degustation, Eletarria (closed now), The Red Head, and many more. She’s no stranger to the bakery scene either, so my brain was cranking. What would it take to impress her?

Blueberry Coconut Layer Cake 6


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Chocolate Peanut Butter Footballs

Thursday, January 14, 2010

I’m gearing up for Superbowl, and in my world, that has nothing to do with the sport, the teams, or wherever it’s located. Where is the Superbowl? For me, it’s just another excuse to eat, cook, and be merry. Yup, I’ll be throwing you a couple of ideas for your party and I think a football shaped treat is just the way to start us off on the right foot.

Chocolate Peanut Butter Footballs


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My Black & White Cookies

Thursday, January 7, 2010

You may be thinking that this does not look exactly like the Black & White Cookie you just bought at the deli/bakery/bagel shop. You are right. I’ve changed this long time classic.

bitten black & white cookie 8

You see, I made classic Black & White Cookies from Carole Walter’s Great Cookies book. These big waist busting beauties were very good. I love the lemon oil that brightens and lightens the simplicity of vanilla and chocolate. But, the best part is the middle. I tend to like the thicker parts and not the thinner edges. I like that these are cakey cookies.


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Royal Icing Ornaments

Wednesday, December 23, 2009

We mentioned royal icing when we built our gingerbread house (station) last year. We used it like a glue to hold pieces together, and also as decoration, like piping windows and doors onto the gingerbread. But, you can make ornaments with royal icing too, and it’s a great activity for kids (or adults like me) in the next few days!

Christmas Tree Ornament

All you need is egg whites and powdered sugar! The shapes and designs are endless. It’s whatever you come up with. You can color the royal icing too (if you have food coloring). Tips below…


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Mini Matcha Green Tea Cupcakes

Friday, August 21, 2009

Mini Matcha Cupcake 3

You may remember the Matcha Green Tea Cupcakes I made in November of last year. I gave a batch to my friend Sara for her birthday and she shared some with a co-worker, Jean. Jean loved the cupcakes so Sara asked me to make some for Jean on her birthday. There’s nothing that makes me feel better than people enjoying my food so of course I said yes. As I made these cupcakes, I was debating whether or not to post the recipe again. After all, it’s the same recipe, just cut in half. But, I decided that I have a few helpful tips to add so I’m posting. Plus, this is one of my most popular recipes and it’s so easy to make. I hope you make these for your best friend on their birthday.


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Lemon-Lime Cupcakes

Saturday, June 27, 2009

For Sabrina’s birthday, the Dora cake was the main birthday cake, but I’m not a fan of how fondant tastes, so I also prepared cupcakes. It turns out, all the kids happily ate the Dora cake. Shows how much I know about kids, but I’m still glad we had these Lemon-Lime Cupcakes for the adults. It’s a lemon cake with lime curd cream cheese frosting, light and summery, perfect for the great weather we had today (finally!)

Lemon Lime Cupcakes with sprinkles 4


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Little Lime Curd Cookies

Wednesday, June 17, 2009

I had this recipe for Petite Lemon Curd Cookies bookmarked since way way back. It was actually physically bookmarked in my December 2003 edition of Gourmet magazine. I used to collect lots of food magazines and even though I no longer subscribe (my last issue was January 2006), I can’t bear to throw them away. I know that all the Gourmet and Bon Appetit recipes are available on-line, but there’s something special about these magazines to me. They signify the time in my life when I decided to break free of the Chinese-American mold (I was told I would be an attorney since birth) and devote my life to food. There have definitely been some tough times. Working with food is not very lucrative, and I’ll certainly never make what I could have as a lawyer, but as I finished up these pictures and sat down for a few afternoon cookies, I felt completely at peace and in place. I know this is what I was meant for.

Little Lime Curd Cookies


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Lavender Cupcakes with Lime Glaze

Thursday, June 11, 2009

Honestly, I hate lavender. There’s so few ingredients I don’t like but this is one. When my friend Fion requested lavender for her birthday, I got a bit nervous. I’ve never worked with lavender and since I dislike it, I wasn’t sure if I would be able to tell if my final product tasted right. I convinced myself that I should muster up the courage, and it wasn’t all that bad. I found fresh lavender at the farmer’s market, and I was lucky to find one with little purple flowers that I could decorate with. (Some varieties of lavender in the market didn’t have flowers.) I adapted from a well reviewed recipe to be safe and I think these turned out to be lovely little birthday cakes.

Lavender Cupcakes

Lavender Cupcakes with Lime Glaze
~makes about 14 cupcakes

  • 3/4 cup milk
  • 2 tablespoons finely chopped fresh lavender leaves
  • 6 tablespoons butter, softened
  • 1 cup white sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup confectioner’s sugar, sifted
  • 2 tablespoons fresh squeezed lime juice

Instructions –

1. Preheat oven to 350 degrees F. Line muffin tin with paper liners.

2. Heat milk and lavender in a small pot just until it starts to simmer. Remove from heat and set aside.

lavender and milk

3. Cream together butter and sugar. (You can do it by hand of stand mixer.) Add eggs and beat until well combined.

4. In a separate bowl, combine flour, baking powder, and salt. Mix 1/3 of the flour mixture into the butter/sugar/egg mixture, then half of the milk, another third of flour, the rest of the milk, and the last third of flour. If you are using a stand mixer, stop using the mixer for the last addition of flour. Fold it in by hand, just until mixed.

5. Spoon into muffin cups, about 2/3 full. Bake for 12-15 minutes or untl toothpick comes out clean. Allow to cool in the pans for 5 minutes. Remove to wired racks and cool completely before topping with glaze.

Lavender Cupcake before baking Lavender Cupcakes 2

6. To make the glaze, stir lime juice into confectioner’s sugar, until smooth. Put cupcakes on a wire rack with something to catch drippings underneath. Spoon the glaze over the cupcakes and garnish with lavender flowers.

Lavender Cupcake 2

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