Sweet Tooth: Braided Bread

Add a little twist to your bread with this little recipe for Braided Bread. Not only is it super pretty, but you can change the filling to whatever you want, and it’s great to just tear off a piece for a snack.

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Sweet Tooth: Mung Bean Cake

Mung bean cake is a traditional and popular Chinese dessert, especially during summer, since the main ingredient, mung beans, is known to help protect the body from extreme heat. Technically it’s still the beginning the spring, but tell that to the 90 degrees Texas weather. Of course, recipe/photos courtesy of my mom, who continues to make these lovely desserts as I can only look at from a digital screen…

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may it bring you good luck, prosperity, joy and contentment

Chinese New Year was actually almost a week ago, but the best part about it is the food (okay, and the family, friends and just overall happy atmosphere haha), and food is never too late to post about, amirite? On that note, hope y’all had an amazing Chinese New Year! śĀ≠ŚĖúÁôľŤ≤° and may the New Year bring you good luck, prosperity, joy and contentment.

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WTF: Where’s the food? (semester one) + happy holidays!¬†

First things first: HAPPY HOLIDAYS TO ALL YOU LOVELY PEOPLE IN THE WORLD! Hope it is an amazing one for both you and your family!

And on to the rest of today’s post… FOOD AGAIN, because why not?

Fortunately for me (and unfortunately for my credit card), my dorm back in Austin is one block away from The Drag, which is a nickname for a portion of Guadalupe Street that runs along the western edge of the University of Texas campus in Austin, Texas, as the lovely Wikipedia will tell you.
The Drag began as a strip of shops which provided vital resources to UT students. There, you can find bookstores for textbooks & school supplies, small boutiques (but really, do you think college students can afford a $47 tank top? I certainly can’t…) and best of all, A TON OF FOOD VENDORS!

Falafel (Verts Mediterranean Grill)

Falafel (Verts Mediterranean Grill)

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a miracle that never stops amazing me

Thanksgiving’s always my favorite time of the year, because it has just the right combination of food, family, fun and fall!

food-bitch

Every year, my family hosts a big Thanksgiving dinner for my dad’s students, most of whom are international and don’t have a home to go to for the holidays. My mom will spend almost a week in advance preparing all the food, from the main dishes to dessert. We don’t really do the “traditional” Thanksgiving dinner of turkey, cranberry sauce and mashed potatoes; rather, my mom likes to incorporate her own style into the dinner, which is an amazing mix of (mostly) Chinese & American food. For a lot of the students, this is probably the most legitimate Chinese food they’ve had in a while, haha. ūüôā

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Sweet Tooth: Chocolate Bourbon Pecan Pie Cupcakes

What do you do when you realize you have nothing to do for the summer (except for college apps, LOL)? You make these bourbon pecan pie cupcakes!

BOURBON CHOCOLATE CUPCAKES
1 cup bourbon
1 cup canola oil
3/4 cup unsweetened cocoa powder
2 cups all-purpose flour
1 cups sugar
3/4 tsp salt
1.5 tsp baking soda
2 eggs
2/3 cup greek yogurt
BUTTER PECAN FROSTING
1/2 stick of butter
2/3 cup heavy cream
1 cup + 2 tbsp of  brown sugar
3 cups powdered sugar
1 tbsp + 1 tsp vanilla extract
2 tbsp bourbon
1/4 tsp cinnamon
1 1/2 cup chopped raw pecans
(photo from cruisefashion.com)

(photo from cruisefashion.com)

1. Preheat oven to 350 F as you line 2 standard cupcake pans with 18 liners.
2. Whisk together the bourbon, canola oil and cocoa powder until smooth and creamy. In a separate bowl, beat the eggs and greek yogurt with an electric mixer. Slowly add bourbon and cocoa mixture. When mixture is smooth, add the sugar.
3. Slowly add flour, salt and baking soda while mixing on low speed.
4. Fill baking cups three-fourths full. Bake for about 18-22 minutes and let cool before frosting.
5. To make the frosting, preheat oven to 350 F and line a baking sheet with foil.
6. Melt together butter, cream and brown sugar. Boil for one minute and then remove from the heat. Pour into a bowl and place in the freezer for roughly 20 minutes.
7. Whisk together the bourbon, 1 tbsp vanilla, 2 tbsp brown sugar and cinnamon. Add pecans until mixture is even. Toast pecans in oven for ~ 10 minutes.
8. Mix everything together evenly and freeze again. When frosting is stiff, you can now frost your cupcakes. Enjoy!

Recipe adapted from Half Baked Harvest.

Simple&Delicious: Pizza Muffins

I know I’ve done a mini-pizza recipe before, but this is a muffin. A PIZZA muffin.  15 minutes for 10 servings. Not a bad deal, I say.

Photo from vanillakitchen.de

Photo from vanillakitchen.de

  • 1 (10 oz) can refrigerated buttermilk biscuit dough
  • 10 tablespoons of pizza sauce 
  • 10 slices of pepperoni (optional because  I’m pescetarian, but to each their own)
  • 10 tablespoons of shredded mozzarella cheese 
  • cooking spray (very helpful)

Preheat oven to 425 degrees. Spray 10 muffin cups with cooking spray.

Mould dough in the shape of muffin cup and lightly press down into the bottom and sides of the cup. Set aside for biscuit rise for about 5 minutes. 

Spoon 1 tablespoon pizza sauce into each biscuit, and top each with 1 tablespoon of cheese (and/or pepperoni). 

Bake until biscuit is lightly browned and cheese is melted, which will take about 10 minutes. Remove each pizza from tin and allow them to cool for around 5 minutes. Enjoy!

Read more here.