Rice Porridge

Ingredients

• Medium-grain rice (rinsed well)
• Water 
• (1:5 or 1:6 ratio for thick porridge, or 1:10 ratio for thinner porridge)

Directions

1. Bring rice and water to a boil in a medium-large saucepan. Stir to make sure none of the rice is stuck to the bottom. Cover, and simmer over low heat for 30 minutes. During this time, do not open the lid or stir the rice. After 30 minutes, turn off the heat and let steam for 10 minutes. The rice should be soft and thickened. If you want to add something, like a beaten egg or salt, this is the time to add.
2. Remove from heat and garnish with salted salmon, umeboshi, chopped green onions, nori seaweed, or other toppings. Serve immediately.

Chocolate Crinkles

Ingredients

• 1 cup unsweetened cocoa powder
• 2 cups white sugar
• 1/2 cup vegetable oil
• 4 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup confectioners' sugar

Directions

1. In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
2. Preheat oven to 350 degrees Fahrenheit. Line cookie sheets with parchment paper. Roll dough into one-inch balls. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
3. Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Roasted Asparagus

Ingredients

• 2 pounds fresh asparagus
• Good olive oil
• Kosher salt, plus extra for sprinkling
• Freshly ground black pepper

Directions

1. Preheat the oven to 400 degrees Fahrenheit.
2. Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.

Candied Sweet Potatoes

Ingredients

• 8 large sweet potatoes, peeled and cut into 1/8ths
• 2 cups light brown sugar
• 1 cup honey
• 1 cup water
• 1 cup fresh orange juice
• 2 vanilla beans, split in half lengthwise
• 2 teaspoons orange zest
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup bourbon
• 1 stick butter, cut into pieces

Directions

1. Preheat the oven to 375 degrees Fahrenheit.
2. In a large heavy pot, combine the potatoes, sugar, honey, water, orange juice, vanilla beans, orange zest, cinnamon, and salt. Bring to a simmer over high heat. Lower the heat, cover and simmer, stirring occasionally, until the potatoes are tender, about 20 minutes. Strain the potatoes out of the sauce and place in a casserole dish. Return the sauce to the pan.
3. Add the bourbon to the sauce and continue to cook until syrup is thickened, about another 15 minutes. Pour the syrup over the potatoes and place in the oven. Bake until the potatoes are browned, about 10-15 minutes. Remove from the heat and add the butter, stirring gently to incorporate. Serve immediately.

Lemon Curd

Ingredients

• 3 lemons
• 1 1/2 cups sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 4 extra-large eggs
• 1/2 cup lemon juice (3 to 4 lemons)
• 1/8 teaspoon kosher salt

Directions

1. Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.
2. Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
3. Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees Fahrenheit, or just below simmer. Remove from the heat and cool or refrigerate.

Jjinppang Mandu (Steamed Pork Buns)

Ingredients

For dough

• 1 cup warm water (under 100 degrees Fahrenheit), or more if it's winter
• 1 Tablespoon instant dry yeast
• 1/2 teaspoon salt
• 2 Tbsp. vegetable oil
• 1 tsp. granulated sugar
• 3 cups all-purpose flour

For filling

• 1 cup chopped onion
• ½ cup chopped carrot
• 1½ cup chopped zucchini
• 1½ cup chopped green onions
• 2 cups chopped white mushrooms
• 14 oz. ground pork
• 1 tsp. soy sauce
• 1/2 tsp. salt
• 2 cloves of minced garlic
• 1 tsp. sesame oil
• 1/2 tsp. ground black pepper

Directions

Make the dough:

1. In a large bowl add the warm water, dry yeast, salt, vegetable oil, and sugar. Mix well until the dry yeast is fully dissolved.
2. Add the flour to the yeast water. Mix with a wooden spoon, then knead for 2-3 minutes.
3. Set aside in warm place until the dough doubles in size, about 30 minutes.
4. After the dough has risen, knead it again for 1 minute to remove any extra gas. Set it aside in warm place, covered, for 30 minutes.

Prepare the filling:

1. In a large bowl, place the onion, carrot, zucchini, green onions, and white mushrooms.
2. Sprinkle 1 tsp. salt over top and mix it up by hand. Set aside for 10-15 minutes.
3. Squeeze the excess water out, most easily done with a cheesecloth.
4. In a mixing bowl, place ground pork, soy sauce, salt, garlic, sesame oil, and black pepper. Mix it by hand and set aside.
5. In a heated pan, add 1 Tbsp. vegetable oil and sauté the chopped vegetables for 2-3 minutes. Transfer them to a large bowl.
6. Heat up the pan again, and cook the seasoned pork for 3 minutes until fully cooked.
7. Put the pork into the bowl with the vegetables and mix it all up.

Make the buns:

1. Split the dough into 16 smaller pieces.
2. Take a few dough balls and put them on a floured cutting board. The rest of balls should be in the bowl with the lid closed, to prevent them from getting dried out.
3. Roll out each ball into a disk 4-inches in diameter.
4. Place a disk into your palm and add 2-3 tbs of filling mixture to the center of it.
5. Lift the edges of the disk up around the filling, then press the edges together to seal the filling snugly inside the bun.
6. Repeat with the remaining dough and filling, until you've made 16 buns.
7. Put 6-7 cups of water in the bottom of a large steamer and place each bun on the rack. (Place cheesecloth or cotton cloth on the steamer rack before adding each bun. Baking cups also work well.) When you place the buns on the rack, leave a 1 inch gap between them because they will get bigger when steamed.
8. Wait for 20 more minutes to let the dough rise even more.
9. Bring to a boil over high heat, and steam for 20 minutes.
10. When the buns are cooked, turn off the heat and remove the lid quickly to prevent water from the top of the lid from dripping over the buns. (That will create ugly, yellow blisters.)
11. Serve with dipping sauce and enjoy!
12. Yields 16 buns.

Dipping sauce:

• Combine 1/3 cup soy sauce, 2 Tbsp. of vinegar, and 2 tsp. sugar in a small bowl.
• Add 1/2 cup chopped onion, chunks of green chili pepper, and roasted sesame seeds.

Mandu (Korean Dumplings)

Ingredients

• 1 cup of ground pork
• 2 cups of ground beef
• 2 cups of chopped buchu (Asian chives)
• 4-5 soaked Shiitake mushrooms
• Half an onion
• 7 oz. tofu
• 3 cloves of minced garlic
• Salt
• Sugar
• Sesame oil
• Vegetable oil
• Fish sauce
• Egg
• Green onion
• Mandu skins (60 discs)

Directions

Make filling:

1. Place 1 cup of ground pork and 2 cups of ground beef into a big bowl.
2. Add 1 tsp. of salt, 1 Tbsp. of sesame oil, 3/4 tsp. of ground pepper and mix it by hand and push the mixture of meat on the side of the bowl.
3. Wash some Asian chives (buchu), and dry well with a paper towel or cotton cloth. Chop them into 2 cups’ worth of chives. Add 1 Tbsp. of oil and mix it up. Place it in the big bowl next to the ground meat. (The oil helps retain the vegetables' moisture.)
4. Chop 4-5 soaked shiitake mushrooms and half an onion. Put them into a small bowl.
5. Add 2 Tbsp. of soy sauce, 1 tsp. of sugar, and 2 tsp. of sesame oil to the small bowl. Mix by hand and transfer it to the big bowl.
6. Squeeze the tofu with a cotton cloth or paper towel and put it into a small bowl. Add 1/4 tsp. salt and 1 tsp. of sesame oil. Mix it by hand and then put it next to chopped chives.
7. In the big bowl, add 3 cloves of minced garlic and mix all ingredients by hand. This is your mandu filling.
8. Now to make the mandu:

For fried mandu:

1. Put some of the filling mixture into the center of a mandu skin.
2. Use your fingertips to apply a little cold water to one edge of the skin. This will act as a sealant when you fold it over.
3. Fold skin in half over filling and press edges together to make ripple shape.
4. Place some vegetable oil on heated pan and add the mandu you made.
5. Lower the heat to low-medium and put the lid on the pan to cook.
6. Turn over each mandu a few minutes later. Add 2-3 Tbsp. of water and put the lid back on the pan. Cook a few minutes more over low heat.
7. When the mandu is golden brown, transfer it to a plate.
8. Serve hot with a dipping sauce made of equal parts vinegar and soy sauce.

For mandu soup:

1. In a pot, place 6 cups of water, 8 dried anchovies, the leftover shiitake mushroom stems, and the leftover onion. Boil it over medium heat for 20-30 minutes. If too much water evaporates, add more.
2. When the stock is done, remove the anchovies and onion.
3. Add 1 tsp. of fish sauce, 2 cloves of minced garlic, and some of your mandu. Keep the lid on the pot. You can add some more salt if you want.
4. When the mandu has cooked, it will float to the top.
5. Add 1 beaten egg and 2 sliced green onions.
6. Serve hot with a bowl of kimchi, and ground pepper to taste.

Salted Caramel Sauce

Ingredients

• 1 cup granulated sugar
• 6 Tablespoons unsalted butter, cut up into 6 pieces
• 1/2 cup heavy cream
• 1 teaspoon salt

Directions

1. Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a rubber spatula.
2. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
3. Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
4. Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
5. Very slowly, drizzle in 1/2 cup of heavy cream while whisking. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.
6. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
7. Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.
8. Cover the caramel tightly and store for up to 2 weeks in the refrigerator. Warm the caramel up for a few seconds before using in a recipe.

Pumpkin Spice Syrup

Ingredients

• 1 1/2 cups water
• 3/4 cup packed light or dark brown sugar
• 1 cup granulated sugar
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/4 cup pumpkin puree
• 1 1/2 tablespoons vanilla extract

Directions

1. In a medium saucepan, add water and both sugars. Simmer on medium-low heat until the sugar dissolves, about 4 minutes.
2. Turn the heat down to low and whisk in cinnamon, ginger, cloves, nutmeg, and pumpkin puree. Simmer for 8 minutes, stirring occasionally. Do not allow the mixture to come to a boil.
3. Remove from the heat and strain through a mesh strainer lined with cheese cloth or a very thin, clean tea towel.
4. Allow the syrup to cool to room-temperature before stirring in the vanilla extract. Store in a mason jar or airtight container. The syrup will last for 1 month at room-temperature or 3 months in the refrigerator.

Omurice

Ingredients

• 1/2 medium onion
• 1 chicken thigh, rinsed and pat dry
• 1 Tbsp. olive oil
• 1/2 cup frozen mixed vegetables, defrosted
• Salt
• Freshly ground black pepper
• 1 1/2 cups cooked Japanese rice
• 2 Tbsp. ketchup and more for decoration
• 2 tsp. soy sauce

For 1 omelette

• 2 large eggs
• 2 Tbsp. milk
• 1 Tbsp. canola oil

Directions

1. Chop the onion finely.
2. Cut the chicken in 1/2" (1 cm.) pieces.
3. Heat the oil in a non-stick pan and sauté the onion until softened.
4. Add the chicken and cook until no longer pink.
5. Add the mixed vegetables and season with salt and pepper.
6. Add the rice and break into small pieces.
7. Add ketchup and soy sauce and combine everything evenly with a spatula. Transfer the fried rice to a plate and wash the pan.
8. Whisk the eggs and milk together in a small bowl.
9. Heat the oil in the pan over medium high heat (make sure the surface of the pan is nicely coated with oil).
10. When the pan is hot, pour the egg mixture into the pan and tilt to cover the bottom of the pan. Lower the heat when the bottom of the egg has set (but still soft on top).
11. Put the fried rice on top of the omelette.
12. Use the spatula to fold both sides of omelette toward the middle to cover the fried rice. Slowly move the omurice to the edge of the pan.
13. Hold a plate in one hand and the pan in the other hand, flip the pan and move the omurice to the plate.
14. While it’s still hot, cover the omurice with a paper towel and shape it into American /Rugby football shape. Drizzle the ketchup on top for decoration. Continue making omelette till the fried rice is all used.

Chai Cupcakes

Ingredients

• 1/2 teaspoon each ground ginger, cinnamon, cardamom and cloves
• 1/8 teaspoon pepper
• 1/2 cup butter, softened
• 1 cup sugar
• 1 egg
• 1/2 teaspoon pure vanilla extract
• 1-1/2 cups cake flour
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2/3 cup milk

Frosting:

• 8 tablespoons butter, softened
• 3 cups confectioners' sugar
• 3/4 teaspoon McCormick® Pure Vanilla Extract
• 2 to 3 tablespoons 2% milk
• Ground cinnamon

Directions

1. In a small bowl, combine the ginger, cinnamon, cardamom, cloves and pepper; set aside.
2. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder, salt and 1-1/2 teaspoons spice mixture. Gradually add to creamed mixture alternately with milk, beating well after each addition.
3. Fill paper-lined muffin cups two-thirds full. Bake at 350 degrees Fahrenheit for 24-28 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. For frosting: In a large bowl, beat butter until fluffy; beat in the confectioners' sugar, vanilla and remaining spice mixture until smooth. Add enough milk to reach desired consistency. Pipe frosting over cupcakes; sprinkle with cinnamon. 
5. Yield: 1 dozen.

Icebox Pinwheel Cookies

Ingredients

• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter
• 1 1/3 cups sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• Food coloring
• Sprinkles

Directions

1. In a medium bowl, sift together the flour, baking powder and salt.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth, about 2 minutes. Add the sugar and continue beating until the mixture is light and fluffy, about 3 minutes. Add the eggs one at a time, beating between each addition, then add the vanilla.
3. Turn the mixer off. Add the flour and then beat just until combined. Remove the dough and separate it into two equal pieces. Shape one piece of the dough into an 8-inch square, wrap it securely in plastic wrap and place it in the fridge. (This will be the white portion of the cookies.)
4. Return the remaining piece of dough to the stand mixer bowl, and with the mixer on "low," add in the food coloring, drop by drop, until it reaches your desired pink color. Remove the pink dough, shape it into an 8-inch square, wrap it securely in plastic wrap and place it in the fridge.
5. Refrigerate the dough for 30 minutes.
6. Remove the dough from the fridge and cut each square in half to form two rectangles. Wrap half of each color of dough in plastic wrap and return it to the fridge. Place the white dough in between two pieces of wax paper and roll it into a rectangle about 1/8-inch thick. Roll out the colored dough between two separate pieces of wax paper until it is a rectangle about 1/8-inch thick.
7. Peel the top layer of wax paper off of the white dough and then peel the wax paper off one side of the pink dough and use the other side to transfer the colored dough on top of the white dough. Very lightly roll the two layers together.
8. Starting at the shorter end of the rectangle, roll the dough as tightly as possible into a log. Repeat the rolling and stacking process with the remaining dough in the fridge. Wrap the logs in wax paper and then plastic wrap and refrigerate them for 1 hour.
9. Remove the dough logs and roll them on the counter several times so they don't develop a flat side. Unwrap the dough logs and place the sprinkles in a large, shallow dish. Roll the dough logs in the sprinkles until they are completely coated. Re-wrap the dough logs in wax paper and plastic and refrigerate them for 4 more hours.
10. When ready to bake, preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper. Remove the dough from the fridge and slice each log into 1/4-inch rounds. Place the rounds about 2 inches apart on the baking sheets, as the cookies will expand when baked.
11. Bake the cookies for 9 to 11 minutes until pale golden, and then transfer them to a rack to cool completely.

Apple Cider Doughnuts

Ingredients

• 1 cup apple cider, cooked down to 3/4 cup
• 2 1/2 cups all-purpose flour plus more for rolling dough, if necessary
• 3/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 3/4 teaspoon ground cinnamon, divided
• 2 tablespoons unsalted butter, at room temperature
• 3/4 cup granulated sugar, divided
• 2 tablespoons packed brown sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/4 cup buttermilk
• Vegetable oil, for frying

Directions

1. Place apple cider in a small saucepan over high heat, bring to a rolling boil, and allow cider to reduce to about 1/4 cup; remove from heat and set aside. In a large bowl, sift together the flour, baking powder, baking soda, salt, and ¼ teaspoon of the cinnamon. Set aside.
2. Using an electric mixer, mix together the butter, 1/2 cup of the granulated sugar, and the brown sugar until well combined. Mix in egg. Mix in vanilla, buttermilk and reserved cider.
3. Scrape down the bowl and add sifted flour mixture. Mix just until blended. Remove dough from mixer and pat into a flattened ball.
4. Place dough between 2 pieces of parchment or waxed paper. Dust paper lightly with flour if dough is sticky. Roll out dough to a rough disk about 1/2-inch thick. Wrap in plastic wrap and refrigerate.
5. Fill a deep skillet or wok with oil to about a 1 1/2-inch depth and hook a frying thermometer on to the edge of the pan. Be sure the oil covers the red tip of the thermometer. Heat oil to 300 to 320 degrees over moderate heat. (Be sure to watch the thermometer temperature at all times. Turn burner heat up and down as necessary to maintain temperature.)
6. Meanwhile, peel off 1 sheet of parchment paper from chilled dough. Cut dough using a 2 1/2-inch doughnut cutter. Reserve “holes.”
7. Use a slotted spoon to carefully place three or four doughnuts into the hot oil. Then use tongs to turn doughnuts carefully while frying to a deep golden brown on each side, about 4 minutes total. (Do not over crowd the pan.) Drain on a platter lined with paper towels. Fry “holes” separately.
8. Meanwhile In a small brown lunch bag, combine remaining 1/4 cup sugar with remaining 1/2 teaspoon cinnamon. Place warm donuts in bag and shake until coated with mixture. Serve warm.

Korokke (Croquette)

Ingredients

• 2 lb. (about 4) russet potatoes, peeled and quartered
• 1 large onion, finely diced
• 2 carrots, finely diced (optional)
• 4 Shiitake mushrooms (optional)
• 2 Tbsp. oil
• 1 lb. ground beef
• 1 egg
• 1 tsp. salt
• 1/2 tsp. white pepper
• Freshly ground black pepper
• 3 eggs for the breading
• 2 cups Panko
• 1/2 cup all purpose flour
• Oil for deep frying
• Tonkatsu Sauce

Directions

1. In a large pot, put water and potatoes and bring it to a boil. Cook potatoes until a skewer goes through the potato easily.
2. Remove the potato from the heat and drain the potatoes completely in a colander. Transfer the potatoes back into the pot.
3. Move the pot back to the stove. On low heat, shift the pot so that remaining moisture will completely evaporate (but don’t burn them).
4. Turn off the heat and mash the potatoes. Unlike mashed potato, you don’t have to mash them completely. You can leave some small chunks for texture. Set aside.
5. Meanwhile, chop onion, carrots, and mushrooms finely.
6. In a large skillet, heat oil on medium high heat. Sauté onion until soft.
7. Add carrots and Shiitake mushrooms and cook until they are soft.
8. Add the meat and break it up with a wooden spoon. When the meat is cooked through, add salt, white pepper, and black pepper. Set aside.
9. When both mashed potato and meat mixture are ready, add the meat mixture into mashed potato in the large pot, making sure to leave any liquid behind in the pan. Discard any liquid left in the pan.
10. Add an egg and mix all together until everything is well combined.
11. Set aside till the mixture cools down a bit (so you can actually hold the mixture with your hands).
12. While the mixture is still warm, but not hot, start making Korokke balls.
13. Dredge each ball in flour, egg, and Panko.
14. In a wok (or frying pan), heat oil over medium high heat. Deep fry Korokke until they are golden brown. The inside is already cooked, so all you need to do is to make it nice brown color.
15. Transfer Korokke to paper towels and let the oil be absorbed by the paper. Serve immediately with Tonkatsu Sauce.

Corn Muffins

Ingredients

• 3/4 cup all-purpose flour
• 3/4 cup fine stone-ground yellow cornmeal
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg
• 1/3 cup sugar
• 1/4 cup (1/2 stick) unsalted butter, melted and cooled slightly
• 1/4 cup plus 2 tablespoons sour cream or low-fat plain yogurt
• 1/4 cup milk

Directions

1. Adjust an oven rack to the middle position and heat the oven to 375 degrees Fahrenheit. Line a 12-cup muffin tin with 8 cupcake liners or spray with non-stick cooking spray.
2. Whisk the flour, cornmeal, baking powder, baking soda, and salt in a medium bowl to combine; set aside.
3. Whisk the egg in a second medium bowl until well-combined and light-colored, about 20 seconds. Add the sugar to the egg and whisk vigorously until thick and homogenous, about 30 seconds. Add the melted butter to the sugar/egg mixture, whisking well to combine.
4. Add the sour cream and milk and whisk to combine. Add the wet ingredients to the dry ingredients; mix gently with a rubber spatula until the batter is just combined and evenly moistened. Do not over-mix.
5. Using an ice cream scoop or large spoon, divide the batter evenly among the muffin cups, dropping it to form mounds. Do not level or flatten the surface of the mounds.
6. Bake until the muffins are light golden brown and a skewer inserted into the center comes out clean, about 16-18 minutes, rotating the muffin tin from front to back halfway through the baking time. Cool the muffins in the tin for 5 minute before removing. Serve warm.

Snowskin Mooncakes with Custard Filling

Yields about 10 mooncakes, each 50 grams.

Ingredients

Ingredients of snowskin:

• 40 g. glutinous rice flour (about 1/3 cup)
• 20 g. rice flour (about 2 1/2 Tablespoons)
• 20 g. all-purpose flour (about 2 1/2 Tablespoons)
• 35 g. caster sugar (about 3 Tablespoons)
• 160 ml milk (about 3/4 cup)
• 35 ml condensed milk (about 2 Tablespoons)
• 30 ml vegetable oil (about 1 Tablespoon)
• 1 1/2 tsp. matcha powder, (optional) if matcha-flavored mooncake is desired
• 3 Tbsp. cooked glutinous rice flour, for coating

Ingredients of filling:

• 18 gm plain flour (about 2 1/2 Tablespoons)
• 18 gm cornstarch (about 2 1/2 Tablespoons)
• 24 gm custard powder (about 2 Tablespoons)
• 2 eggs, whisked
• 18 ml condensed milk (about 1 Tablespoon)
• 135 ml water (about 1/2 cup plus 2 Tablespoons)
• 30 gm caster sugar (about 2 1/2 Tablespoons)
• 30 gm melted butter (about 2 Tablespoons)

Directions

1. To prepare filling: Stir condensed milk and sugar in water until dissolved.
2. Sift cornstarch, flour and custard power. Combine well.
3. Pour one-third of whisked egg into flour mixture and mix well. Repeat this step with the rest of the whisked egg, with small amount at a time. Pour in condensed milk mixture and melted butter, and mix enough just to incorporate all ingredients. Drain through a fine sift into a big, shallow plate.
4. Cover with foil and steam over high heat for 15 to 20 minutes, until cooked. Let cool.
5. Knead cooked custard into smooth dough. That’s the custard filling. (You might like to make the filling in advance. Keep in a freezer. Rest in room temperature for a while before using. When it turns soft and easier to cut, it can be wrapped in mooncake skin.)
6. To prepare the snowskin: Sieve all flours in a large mixing bowl. Add sugar and combine. Mix milk with condensed milk until combined. Pour into the flour mixture. Stir in vegetable oil until incorporated. Drain through a fine sieve into a large and shallow pan. Cover with foil and steam for 15 to 20 minutes over medium high heat. Let it cool down.
7. Divide the filling into 10 portions, each in 24 grams (there may be extra). Roll each into a ball.
8. Scrape out the snowskin dough. Knead in matcha powder evenly, if desired. Divide into 10 portions, each in 26 grams. With a rolling pin, roll each out portion into a disc.
9. To assemble mooncakes: Wrap the filling with the snowskin dough tightly and seal the edges. Coat with cooked glutinous rice flour. Shake away the excess. Press in a floured mooncake mould. Tap and remove it. (I use a mini plastic mold, 50 grams. Press the plunger to release the mooncake.) Store in an air-tight container covered with a kitchen paper. Chill in freezer overnight. Transfer the mooncakes into fridge for 2 hours before serving.

Notes：

• Cooked glutinous rice flour is available at Asain grocers. You can make it yourself though. Simply cook the flour in a frying pan without any oil over medium-low heat, stirring occasionally. When smoke releases and the flour turns light yellow, it’s cooked. Remove from the heat and let it cool down completely. Then you can use it to coat your mooncakes.
• When steaming the snowskin and filling: if you can’t taste any raw flour, it’s done.
• By kneading the matcha powder into cooked snowskin dough, you’ll get the best flavour and colour. Yet, it needs more patience to knead in evenly.
• You might wrap in a cooked salted egg yolk if you like. Salted egg yolks are available at Asian grocers. Or you make some in advance.
• You can use other fillings for these mooncakes. I used red bean paste once :)
• The snowskin mooncakes can be stored in freezer up to a few weeks. Before serving, just transfer the mooncakes to fridge for about 3 hours, until they become soften a bit.

Recipe(s) adapted from: http://en.christinesrecipes.com/

Teriyaki Salmon

Ingredients

• 1/2 cup soy sauce
• 2 Tablesoons mirin
• 2 Tablespoons sake
• 1 Tablespoon brown sugar
• 1 1/2 lbs. salmon fillets

Directions

1. Stir together soy sauce, mirin, sake, and brown sugar until sugar is mostly dissolved. Marinade the salmon in the teriyaki sauce for about 30 minutes in a 13x9-inch baking pan.
2. Preheat oven to 350 degrees. Cover the salmon (still sitting in the teriyaki sauce) with foil and bake for about 20-25 minutes, or until light pink but not overcooked. (While it bakes, occasionally baste the tops of the salmon fillets with the teriyaki sauce in the pan.)
3. Garnish with chopped scallions and serve.

Soba Salad

Ingredients

• 6-9 oz (2-3 bundles) soba (buckwheat noodles)
• 1/2 cup green onions/scallions
• 3 Tbsp. sesame seeds

For dressing

• 1 Tbsp. canola or grapeseed oil
• 3 Tbsp. sesame oil
• 1/2 tsp. crushed red peppers
• 3 Tbsp. honey
• 3 Tbsp. soy sauce

Directions

1. To make the dressing, combine canola/grapeseed oil, sesame oil and crushed red peppers in a small microwave-safe bowl and microwave for 3 minutes. Set aside to let it cool a bit; be careful while handling as it'll get very hot.
2. Combine the honey and soy sauce in another small bowl and add the oil mixture. Whisk all together until honey is completely dissolved.
3. Bring water to a boil and cook the soba noodles according to the package instructions, but keep it al dente. Drain into a colander and rinse the soba under cold running water. Drain well and transfer to a large bowl.
4. Combine the soba, dressing, green onion, and sesame seeds, and toss everything together. Transfer to a serving bowl or plate. Serve chilled or at room temperature.

Pound Cake

Ingredients

• 1 cup (2 sticks) unsalted butter, softened, plus additional for buttering pan
• 3 cups sifted cake flour (sift before measuring) plus additional for dusting
• 3/4 teaspoon salt
• 3 cups sugar
• 7 large eggs, at room temperature
• 2 teaspoons vanilla
• 1 cup heavy cream

Directions

1. Put oven rack in middle position, but do not preheat oven.
2. Generously butter pan and dust with flour, knocking out excess flour.
3. Sift together sifted flour and salt into a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total).
4. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment or 6 to 8 minutes with a handheld mixer. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition. Scrape down side of bowl, then beat at medium-high speed 5 minutes. Batter will become creamier and satiny.
5. Spoon batter into pan and rap pan against work surface once or twice to eliminate air bubbles. Place pan in (cold) oven and turn oven temperature to 350 degrees Fahrenheit. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 1 to 1-1/4 hours. Cool cake in pan on a rack 30 minutes. Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely.

Madeleines

Ingredients

• 1/2 cup granulated sugar
• Pinch of salt
• 2 large eggs at room temperature
• 3/4 teaspoon vanilla extract
• 1 teaspoon grated lemon zest (optional)
• 1/2 cup plus 3 Tablespoons cake flour, sifted
• 6 Tablespoons (3/4 stick) unsalted butter, melted

Directions

1. Preheat oven to 375 degrees Fahrenheit. Thoroughly grease 18 madeleine forms with butter, using a paper towel or a piece of plastic wrap to spread the butter into all the little grooves.
2. Using the whisk attachment on an electric mixer, beat the sugar, salt, eggs, vanilla, and lemon zest together in a medium-sized bowl until thick and pale, 4 to 5 minutes. Stop the mixer twice during the process to scrape the sides of the bowl with a rubber spatula.
3. Resift half of the flour over the egg mixture, and fold in gently with the rubber spatula so that it is almost, but not completely, incorporated. Repeat with the remaining flour.
4. Pour the melted butter over the batter in a thin stream, folding it in with gentle strokes.
5. Scoop approximately 2 Tablespoons of batter into each madeleine cup, so the batter reaches to about 1/8-inch from the top. Then jiggle the pan slightly to distribute the batter evenly.
6. Place the pans on the center rack of the oven and bake until the cakes are puffed and set, with deep golden edges, 12 to 14 minutes.
7. Cool the madeleines in the pans for 10 minutes. Then use a small spatula or butter knife to gently loosen them, and transfer them to wire racks to cool, flat side down.
8. When the madeleines are cool, place them in an airtight container, layered with plastic wrap, parchment,  or waxed paper, and keep them at room temperature for 1 to 2 days. (Their flavor enhances with time.) For longer storage, place the container in the freezer for up to 1 week; bring to room temperature before eating.

French Apple Tart

Ingredients

Sweet Pastry Crust:

• 1 1/2 cups all purpose flour
• 1/4 cup granulated white sugar
• 1/8 teaspoon salt
• 1/2 cup room temperature unsalted butter
• 1 large egg

For the Apple Filling:

• 5 medium-sized apples (2 pounds) (Granny Smith or other firm textured apple)
• 3 tablespoons unsalted butter, divided
• 1/4-1/2 cup granulated white sugar, divided
• 1/2 teaspoon freshly grated lemon zest
• 1/2 teaspoon cinnamon, divided
• 2 eggs, lightly beaten
• 1/4 cup heavy cream
• 1/2 teaspoon vanilla extract
• 2 Tablespoons all-purpose flour
• Confectioners' sugar for browning the top of the tart

For the Glaze:

• 1/2 cup apricot preserves
• 1 tablespoon Cognac, Calvados, Rum or Water

Directions

1. Sweet Pastry Crust: Place the butter in your mixer and beat until softened. Add the sugar and beat until light and fluffy. Gradually add the egg, beating just until incorporated. (Don't over mix or the butter will separate and lighten in color.) Add flour and salt and mix just until it forms a ball. (Don't overwork or pastry will be hard when baked.) Flatten dough into disk, cover with plastic wrap, and refrigerate about one hour or until firm.
2. Have ready an 8-9 inch tart pan with removable bottom. On a lightly floured surface, roll out the pastry into an 11-12 inch circle that is about 1/8 inch thick. To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards to get uniform thickness). 
3. When the pastry is the desired size, lightly roll pastry around your rolling pin, dusting off any excess flour as you roll. Unroll onto top of tart pan. Never pull pastry or you will get shrinkage (shrinkage is caused by too much pulling of the pastry when placing it in the pan). Gently lay in pan and with a small floured piece of pastry, lightly press pastry into bottom and up sides of pan. Roll your rolling pin over top of pan to get rid of excess pastry. With a thumb up movement, again press dough into pan. Prick bottom of dough (this will prevent the dough from puffing up as it bakes). Cover and refrigerate for about 20 minutes to chill the butter and to rest the gluten.
4. Preheat oven to 400 degrees Fahrenheit and place rack in center of oven. Line the unbaked pastry shell with parchment paper or aluminum foil. Fill tart pan with pie weights or beans, making sure the weights are to the top of the pan and evenly distributed over the entire surface. Bake crust for 20 to 25 minutes until crust is dry and lightly browned. Remove weights and cool crust on wire rack. 
5. For Apple Tart: For bottom layer of apples: Peel, core, and slice two of the apples. In a large skillet melt 1 tablespoon unsalted butter and stir in between 2-4 tablespoons of the sugar, the lemon zest, and 1/4 teaspoon cinnamon. Add the apples and saute over moderate heat, stirring occasionally for 7 to 10 minutes, or until the apples are soft. Gently mash the apples with the back of a spatula or spoon and stir the mixture until most of the liquid has evaporated. Remove from heat and let cool. Mix in eggs, cream, vanilla and flour. Set aside.
6. For top layer of apples: Peel, core, and cut the remaining three apples into slices 1/4 inch thick. Melt 1 tablespoon butter in a large skillet over medium heat and stir in the other 2-4 tablespoons sugar and 1/4 teaspoon cinnamon. Add the apples and saute until they begin to soften, approximately 5 minutes. Set the cooked apples aside.
7. Spoon the applesauce mixture into the cooled pre-baked tart shell. Arrange the apple slices in concentric circles over the applesauce, and brush with 1-2 tablespoons melted butter. Bake the tart on a baking sheet in a preheated 350 degree Fahrenheit oven for 25-30 minutes or until the apples are nicely browned and soft. Remove from oven and sprinkle the tart with confectioners' sugar, cover the edges of tart with foil, and broil it under a preheated broiler about 4 inches from the heat until the edges of the apples are golden brown and crisp. Once the tart has cooled lightly glaze the apple slices with warm apricot glaze.
8. Apricot Glaze: In a small saucepan heat the apricot preserves until boiling. Remove from heat and strain to get rid of lumps. Add the Cognac or water. Use this glaze to seal the baked tart shell and to brush the top of the finished tart.
9. Serve the tart warm or at room temperature with softly whipped cream or vanilla ice cream.
10. Makes one 8 or 9 inch tart.

Caramelized Onion and Apple Tarts with Gruyere and Thyme

Ingredients

• 2 tbsp. vegetable oil
• 1 large onion, quartered and thinly sliced
• 4 oz. baby bella mushrooms, sliced
• 2 tbsp. unsalted butter
• 1 1/2 granny smith apples, cubed into 1/2-inch cubes
• 1 tsp. granulated sugar
• 2 oz. grated gruyere cheese
• 2 tbsp. chives, minced
• 1/2 tsp. dried thyme
• 1 package (1 pound) of frozen puff pastry, thawed
• 1 egg, beaten

Directions

1. Position 1 rack in the upper third and 1 rack in the lower third of an oven and preheat to 400 degrees Fahrenheit. Line 2 baking sheets with parchment paper.
   In a large skillet, heat the vegetable oil and cook the onions (with 1 tsp. of salt) until they're golden brown, about 30 minutes. Remove and set aside in a large bowl. In the same skillet, sauté mushrooms until tender, about 5 minutes. Remove and set aside in the bowl with the onions.
2. In the same skillet, melt the butter and add in the apples with the sugar. Cook until softened, about 10 minutes. Remove from pan and add to the large bowl with onions and mushrooms.
3. Add the cheese, chives, and thyme to the bowl and stir to combine the mixture well. Season with salt and pepper, to taste.
4. With a pizza cutter, cut the puff pastry into 2-inch squares and place them on the lined baking sheets. Using a pastry brush, brush beaten egg on the squares.
5. Using a tablespoon, place filling in the middle of each puff pastry.
6. Bake for 25 minutes, rotating the pans halfway through and switching the baking sheet on the top rack to the bottom and the bottom to the top, until the pastry is golden brown and crisp.
7. Let the tarts cool a bit before serving.

Pastry Cream

Ingredients

• 2 cups milk
• 1/4 cup white sugar
• 2 egg yolks*
• 1 egg*
• 1/4 cup cornstarch
• 1/3 cup white sugar
• 2 tablespoons butter
• 1 teaspoon vanilla extract

Directions

1. In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
2. In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl with the egg mixture in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom.
3. When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.

**For a more custard-like pastry cream, replace 2 egg yolks plus 1 egg with 4 egg yolks.

Shortbread Cookies

Ingredients

• 1 1/2 cups (3 sticks) unsalted butter, at room temperature
• 1 cup sugar, plus extra for sprinkling
• 1 teaspoon pure vanilla extract
• 3 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 6 to 7 ounces very good semisweet chocolate, finely chopped

Directions

1. Preheat the oven to 350 degrees F.
2. In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
3. Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 15 to 20 minutes, until the edges begin to brown. Allow to cool to room temperature.
4. When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
5. Drizzle 1/2 of each cookie with just enough chocolate to coat it.

Crispy Creamy Doughnuts

Ingredients

• 2 (.25 ounce) envelopes active dry yeast
• 1 2/3 cups milk, scalded then cooled to lukewarm (105 to 115 degrees F)
• 2/3 cup white sugar
• 1 teaspoon salt
• 2 eggs
• 1/3 cup shortening
• 5 cups all-purpose flour
• 1 quart vegetable oil for frying

• 2 cups confectioners' sugar
• 1 1/2 teaspoons vanilla
• 4 tablespoons milk or as needed

Directions

1. Sprinkle the yeast over the warm milk, and let stand for 5 minutes, or until foamy.
2. In a large bowl, mix together the yeast/milk mixture, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until doubled, about 1 hour. Dough is ready if you touch it, and the indention remains.
3. Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Cover doughnuts loosely with a cloth and let sit out to rise again until double, about 40 minutes. 
4. For the glaze, stir together confectioners' sugar, vanilla, and milk until smooth. Set aside.
5. Heat oil in a deep-fryer or large heavy skillet to 350 degrees Fahrenheit. Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over using a pair of tongs as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.

Caramel Apple Pork Chops

Ingredients

• 6 (3/4-inch thick) pork chops
• 1/2 cup (1 stick) unsalted butter
• 3 tart apples - peeled, cored, and sliced
• 1/2 yellow onion, sliced
• 1/2 cup packed brown sugar
• Salt and pepper to taste
• 2 Tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 cup chopped pecans (optional)

Directions

1. Preheat oven to 350 degrees Fahrenheit. Arrange pork chops in a single layer in a baking pan. Set aside.
2. In a large skillet over medium-high heat, melt unsalted butter. Add apples and onion and saute until tender and translucent. Mix in the brown sugar, salt, pepper, flour, cinnamon, and nutmeg. Remove from heat and distribute apple mixture evenly over the pork chops. Sprinkle with chopped pecans if desired.
3. Cover baking pan with foil and bake pork chops in preheated oven for 30 minutes, or until juices run clear.

Blueberry Pie

Ingredients

• 1 cup granulated sugar
• 6 Tablespoons cornstarch
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 5 cups fresh blueberries
• 2 Tablespoons lemon juice
• 1 recipe for 9-inch double pie crust
• 1 Tablespoon butter

Directions

1. Preheat oven to 400 degrees Fahrenheit.
2. Mix sugar, cornstarch, cinnamon, and salt. Set aside.
3. Mix together blueberries with lemon juice. Sprinkle sugar mixture over blueberries and mix well.
4. Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges.
5. Bake pie on middle-lower shelf of oven for about 50 minutes, or until crust is golden brown.

Easy Nutella Brownie Cups

Ingredients

• 1 cup Nutella
• 2 eggs
• 10 Tbsp. all-purpose flour
• 1/4 tsp salt
• 1/4 cup chocolate chips or chopped nuts (optional)

Directions

1. Preheat the oven to 350 degrees Fahrenheit and line a standard 12-cup muffin pan with cupcake liners.
2. In a medium bowl, mix together the Nutella, eggs, flour and salt until combined.
3. Divide the batter evenly between the 12 cupcake liners. If using, sprinkle each brownie cup with a few chocolate chips or nuts.
4. Bake for 12 minutes. Makes 12 Nutella brownie cups.

Red Bean Paste (Anko)

Ingredients

• 1 cup Azuki beans 
• Water
• 1 cup granulated sugar
• Pinch of salt

Directions

1. Soak the azuki beans overnight (8-12 hours).
2. Rinse azuki beans.
3. Use a big saucepan/pot because the amount of azuki beans will double after cooking. Put washed azuki beans in the pot and pour water till 1-2 inch above azuki beans. Turn the heat on high.
4. When boiling, turn off the heat and cover with lid. Let it stand for 5 minutes.
5. Throw away water and put the azuki beans into a sieve.
6. Put the azuki beans back in the pot. Add enough water just to cover the beans and turn the heat on high. Once boiling, turn down the heat to medium low and keep it simmering.
7. Once in a while push the azuki beans under the water with slotted spoon. Water will evaporate so you need to keep adding water to cover just above the beans. If you put too much water, the beans will move and break. If you need to leave the kitchen, make sure to turn off the heat. You will be cooking for 1+ hour.
8. Pick up one azuki bean and squeeze it with your fingers. If it is smushed easily, it’s done.
9. Turn up the heat to high and add sugar in 3 separate times. Stir constantly. When you draw a line on the bottom of the saucepan and see the surface for more than 2 seconds, add salt and turn off heat. Anko will thicken more when it cools.
10. Pour into a container to cool down. Do not leave it in the pot. Cover with plastic wrap and keep in the fridge to store after cool down. If you aren't planning to use it all at once, you can divide it into 100g packages. Wrap in plastic bag and store in Ziploc Freezer bags and can store in fridge for a week and freezer up to a month.

Taiyaki

Ingredients

• 1 1/4 cups cake flour, sifted
• 2 teaspoons baking powder
• 3 Tablespoons granulated sugar
• 3/4 cup milk or water
• 1 egg
• 1/2 cup to 3/4 cup anko (red bean paste)
• Oil to cook

Directions

1. Mix the cake flour, baking powder, and sugar together. Beat an egg. Add water or milk to the beaten egg. Then add to the flour mixture and mix well. Move batter to an easy pour container.
2. Preheat taiyaki pan. Keep heat at medium. Brush oil on the both sides of the pan (inside part of pan). Pour a small amount of batter to the preheated pan (on one side). Add a large spoonful of red bean paste. Then pour a little more batter just enough to cover the paste. Close the pan and turn over.
3. Reduce to medium low heat. Cook for about 30 seconds and turn the pan over again. Repeat turning the pan and cooking. Cook until they’re golden brown on each side. It should take a total of 3 to 4 minutes.
4. Trim the edges off. You can cool them on a cooling rack or serve them right away.
5. Yields about 6 taiyaki.

Coconut Macaroons

Ingredients

• 1 1/3 cups sweetened shredded coconut
• 1/3 cup granulated sugar
• 2 Tablespoons all-purpose flour
• 1/8 teaspoon salt
• 2 egg whites
• 1/2 teaspoon vanilla extract

Directions

1. In a small bowl, combine the coconut, sugar, flour, and salt. Stir in the egg whites and vanilla; mix well.
2. Drop by rounded teaspoonfuls on greased baking sheets. Bake at 325 degrees Fahrenheit for 18-20 minutes or until golden brown. Cool on a wire rack.

Ultimate Vanilla Cupcakes

Ingredients

• 1 cup granulated sugar
• 1 vanilla bean
• 1 3/4 cups cake flour, not self-rising
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, room temperature
• 2 large eggs, room temperature
• 1/3 cup full-fat sour cream
• 1/4 cup canola oil or vegetable oil
• 1 tablespoon pure (not imitation) vanilla extract
• 2/3 cup whole milk

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. In a small bowl, combine sugar and seeds from the vanilla bean. Using the back of a spoon, move around the bowl and apply pressure to break up any clumps of seeds and to better infuse the vanilla flavor into the sugar. Set aside.
3. In a medium-sized mixing bowl or bowl of a stand mixer, mix together cake flour, baking powder, baking soda, and salt.
4. Add the vanilla bean-sugar and mix until well combined.
5. Add butter and mix on medium-low speed for three minutes. Because there is so little butter, you'll end up with a very fine crumb texture.
6. In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.
7. Add the egg mixture to the flour mixture and beat on medium speed until just combined.
8. Slowly add milk and mix on low speed until just combined. The batter will be liquid. (Don't worry, it's supposed to be that way.)
9. Fill 16 cupcake liners just over 1/2 full.
10. Bake for 14 minutes and then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it. The cupcakes should appear white with specks of vanilla bean. They should not turn a golden brown. If they are not done, test again in two minutes. If they are still not done, test again in another two minutes.
11. When the cupcakes are done, remove them immediately from the tins and leave them on a cooling rack to cool.

Cinnamon Buns

Ingredients

• 2 1/4 teaspoons (one .25-oz. package) active dry yeast
• 1 cup warm milk
• 1/2 cup granulated sugar
• 1/3 cup unsalted butter, melted
• 3/4 teaspoon salt
• 2 eggs, room temperature
• 4 cups all-purpose flour

• 3/4 cup light brown sugar, packed
• 2 Tablespoons ground cinnamon
• 1/3 cup unsalted butter, softened

Directions

1. Dissolve the yeast in the warm milk in a large bowl. Mix in the sugar, melted butter, salt, and eggs. Add flour and mix well. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover and let rise in a warm place about 1 hour, or until doubled in size. 
2. After the dough has risen turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3. Roll dough into a 16x21-inch rectangle. Spread dough with softened butter, then sprinkle with cinnamon/sugar mixture. Roll up dough starting from the short end and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 350 degrees Fahrenheit.
4. Bake rolls in preheated oven until golden brown, about 20-25 minutes. Remove from oven and top with icing, if desired.

Ultimate Chocolate Cupcakes

Ingredients

• 1/4 cup butter, unsalted
• 1 cup granulated sugar
• 2 ounces good baking chocolate, preferably semi- or bittersweet
• 2 large eggs, room temperature
• 2 large egg yolks, room temperature
• 1/2 cup + 1 Tablespoon vegetable or canola oil
• 2 teaspoons vanilla extract
• 1/3 cup sour cream
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup unsweetened or Dutch-processed cocoa powder
• 1/2 cup water, room temperature

Directions

1. Preheat oven to 350 degrees Fahrenheit. Line 16 standard-sized muffin cups with cupcake liners.
2. In a medium-sized mixing bowl or the bowl of a stand mixer, mix butter and sugar until fully combined. The end result should look like wet sand.
3. Melt the chocolate in the microwave or in a double boiler.
4. Once the melted chocolate is cool enough to touch, add it to the butter/sugar mixture and mix until just combined.
5. Mix in eggs and egg yolks one at a time until just combined.
6. Mix in oil, vanilla, and sour cream until just combined.
7. Sift together flour, salt, baking soda, and cocoa powder into a separate medium-sized bowl. Use a fork or a whisk to ensure that the ingredients are mixed well after sifting.
8. Add dry ingredients to wet ingredients in three additions, mixing until just combined after each addition.
9. Mix in water until just combined.
10. Fill cupcake liners 2/3 full and put in the preheated oven.
11. Check for doneness at 18 minutes - a toothpick inserted into the center of a cupcake should come out clean. If they are not done, check again every three minutes until they are done.
12. Immediately remove cupcakes from the cupcake tin and place on a cooling rack or on the counter to cool to room temperature.

NOTE: If you would like to add coffee to the recipe, either add 1 teaspoon espresso powder or instant coffee granules along with the sifted dry ingredients, or replace the water with room temperature brewed coffee.

Chocolate Gateau

Ingredients

• 7 Tbsp. unsalted butter, cut into cubes
• 1/3 cup minus 1 Tbsp. all-purpose flour
• 1 cup minus 1 Tbsp. unsweetened cocoa powder
• 5 oz. good quality semisweet chocolate, chopped
• 4 cold eggs
• Pinch of salt
• 1 cup granulated sugar
• 1/4 cup heavy cream
• Raspberry for garnish
• Powdered sugar

Directions

1. Center a rack in the oven and preheat the oven to 375 degrees Fahrenheit. Grease an 8-inch baking pan, dust the inside of the pan with flour, and tap out the excess. Line the bottom with parchment paper, butter the paper, dust the paper with flour and tap out the excess. Set aside.
2. Combine the flour and cocoa powder and sift, set aside.
3. Set a heatproof bowl over a saucepan of simmering water (140F) and add the semisweet chocolate. Stir occasionally until the chocolate is melted. Add the coarsely chopped butter and let it melt completely. Transfer the bowl to the counter and let the mixture cool.
4. Separate the cold eggs, putting the whites in a mixer bowl or other large bowl and the yolks in a small bowl.
5. While the chocolate is cooling, place the egg whites in a clean bowl with a pinch of salt. Working with the whisk attachment of the mixer, beat the egg whites until they are foamy and start adding half of the sugar (1/2 cup) in 2-3 separate additions.
6. Continue to beat on high speed until stiff peaks form and sugar is dissolved (about 5 min total). To test for stiff peaks, the peaks should stand straight up when you lift up the beaters. The whites should not slide around. Transfer the meringue into a bowl and wash the mixing bowl for next step.
7. In the clean mixing bowl, beat the egg yolks and the rest of sugar (remaining 1/2 cup) until creamy, and stir in the heavy whipping cream.
8. With a rubber spatula stir the chocolate mixture into the egg mixture. Then add the flour and cocoa powder into the mixture.
9. Using the spatula, stir about 1/3 of the meringue in to the batter, then gently fold in the rest until the color is uniform.
10. Pour the batter into the pan and give the pan several sharp taps on the counter to bring up any air bubbles that may be trapped in the batter.
11. Bake at 375 degrees F for 10 minutes and then lower the setting to 340 degrees F and bake for 30-35 minutes until a toothpick pulls out moist crumbs when inserted near the center of the cake. Transfer the pan to a cooling rack and let the cake rest for 15 minutes.
12. Run a knife along the edges of the cake and carefully turn the cake over onto a rack and remove the pan and the parchment paper. Invert the cake onto a serving platter before serving. As the cake cools, it may deflate a bit. Decorate with raspberry and dust the powder sugar before serving.

Baked Green Tea Doughnuts

Ingredients

• 3/4 cup cake flour
• 2 Tbsp. sugar
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1 Tbsp. green tea powder (matcha)
• 1 large egg, beaten
• 1/3 cup milk
• 2 Tbsp. unsalted butter, melted
• 1 Tbsp. honey

For the Chocolate Glaze

• 1/4 cup chocolate chips (semisweet or white)
• Sprinkles of your choice

Directions

1. Preheat oven to 425 degrees Fahrenheit. Lightly coat your doughnut pan (6 wells) with cooking spray.
2. Add all the dry ingredients (flour, sugar, baking powder, salt, and matcha) in a large mixing bowl and whisk to combine (you can sift dry ingredients first, but this is a short cut – just whisk for 15 seconds). 
3. Add the beaten egg, milk, melted butter and honey to the mixing bowl, and whisk until incorporated.
4. Use a pastry bag fitted with a round tip (or a large Ziploc bag with one corner snipped off) to pipe the batter into the doughnut mold. Fill each mold about ¾ full.
5. Bake donuts for 8 minutes, or until an inserted skewer comes out clean and the donuts spring back when you lightly press your finger into them. Let cool in the pan for a few minutes before transferring them to a wire rack.
6. To make the chocolate glaze, melt the chocolate in a double boiler.
7. Dip the cooled donuts into the melted chocolate and top with sprinkles of your choice. Doughnuts are best eaten day made.
8. Yields 6 doughnuts.

Steamed Muffin Bread

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1 cup of milk
• 1 tsp pure vanilla extract
• 1 large egg
• 1/4 cup (1/2 stick) unsalted butter
• 1 1/2 cups of raisins (more or less depending on how much you like them)
• 1/4 tsp cinnamon (optional)

Directions:

1. Put the butter in a microwavable bowl and cook, covered, for about 1-1/2 minutes, or until it is melted. Put it to the side and allow it to come to room temperature. Make sure it does not become solid again.
2. Combine the flour, baking powder and salt in a large mixing bowl.
3. Add raisins and cinnamon to the flour and mix together. Set aside
4. Beat the egg in a separate bowl with a whisk.
5. Add the sugar, milk, and vanilla to the egg and beat it until thoroughly mixed.
6. Pour the melted butter into the egg mixture a tiny bit at a time. Make sure after adding a little bit of the butter to beat the mixture well. Continue to do this until all the butter is fully incorporated.
7. Add the liquid ingredients to the dry ones and mix quickly. You don't want to over mix but make sure everything is dough-like and fully combined.
8. Set up your double boiler or steamer. Equally divide the batter into 14 muffin liners. Try not to add too much since they will expand a little as they cook.
9. Put as many of the muffins as you can into the steamer. Put a towel over your muffins and then the lid to prevent condensation from falling onto your muffins. Cook for about 20 minutes.
10. Check them by sticking a toothpick into each one. If it comes out clean they are done. Also just be careful when you remove the lid and towel because of the hot steam. Use a large spoon or tongs to remove muffins from steamer.

Vanilla Cupcakes

Ingredients

• 1-1/4 cups cake flour
• 1-1/4 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 2 large eggs
• 3/4 cup granulated sugar
• 1-1/2 tsp. pure vanilla extract
• 1/2 cup canola oil
• 1/2 cup buttermilk or sour milk

Directions

1. Preheat the oven to 350 degrees Fahrenheit and line a cupcake/muffin pan with cupcake liners.
2. In a medium bowl, whisk together cake flour, baking powder, baking soda and salt. Set flour mix aside.
3. In the bowl of an electric mixer, beat eggs with the whisk attachment on medium speed (15-20 seconds).
4. Add granulated sugar and continue to beat on medium speed (30 seconds).
5. Add vanilla and oil and beat on medium speed (1 minute)
6. Reduce mixer speed to medium/low and slowly add about half of the flour mixture. Add half of the buttermilk, then the rest of the flour mix and the rest of the milk. Beat until just combined and smooth, scraping down the sides of the mixing bowl. The batter should be thin.
7. Pour batter into a lined muffin pan. Fill to about 2/3 full.
8. Bake for 12 -14 minutes in preheated oven. Let them cool in the pan for a couple minutes, then remove.
9. Once the cupcakes are cooled to room temperature, pipe on the frosting.
10. Yields 15-16 cupcakes.

Green Tea Nama Chocolate

**Similar to Nama Chocolate, this is just the matcha version

Instructions

• 16 oz. white chocolate 
• 1/2 cup heavy whipping cream
• 2 Tbsp. butter
• 2 Tbsp. + 2 tsp. matcha powder
• 8" x 8" (20 x 20 cm) baking dish lined with parchment paper

Directions

1. Chop the white chocolate into small pieces so it will melt quickly.
2. Cut the butter into small pieces.
3. Add the heavy whipping cream into a small saucepan and bring it to ALMOST boil. Keep an eye on the cream; when you see bubbles around the saucepan, remove from the heat.
4. Immediately add the white chocolate and butter. With a rubber spatula, mix all together.
5. The mixture will start to solidify, so melt the chocolate and butter while the cream is still warm.
6. Once the mixture is smooth, sift and add green tea powder (matcha) into the mixture.
7. Mix and combine together until the color is homogeneous.
8. In a prepared 8” x 8” baking dish lined with parchment paper, pour the green tea chocolate mixture into a baking dish.
9. Tap the baking dish a few times on the kitchen countertop to remove any air bubbles. Flatten the surface with the rubber spatula if necessary. Refrigerate for 4-5 hours (or overnight).
10. Lift the parchment paper to remove the green tea chocolate from the baking dish. Run the sharp knife under hot water to warm up the knife and wipe it dry completely.
11. Slice the chocolate block into 4 blocks and then cut each block into 9 small pieces.
12. Dust more green tea powder (matcha) on top. Store the chocolate in the refrigerator until serving. Serve chilled. You can keep in the refrigerator for 2-3 days but enjoy soon.

Castella

Ingredients

• 6 large eggs, at room temperature
• 1 cup sugar
• 1 1/2 cups + 2 Tbsp bread flour
• 5 Tbsp. honey
• 2 1/2 Tbsp. warm water
• 1 Tbsp. honey
• 1/2 Tbsp. warm water
• 2 1-lb loaf pans (8.50 x 4.50 x 2.75 inch / 22 x 11 x 7 cm)

Directions

1. Cut parchment paper to fit the baking pans.
2. Preheat oven to 320 degrees Fahrenheit.
3. Sift the bread flour with the sifter or a fine-meshed strainer twice. Holding the handle with one hand and tapping the strainer gently with the other, the flour will gradually sift through the strainer.
4. In a small bowl, add 2 1/2 Tbsp. warm water to 5 Tbsp. honey and whisk well.
5. Fit the mixer with the whisk attachment. Crack eggs into the bowl and vigorously whisk until combined and frothy. Add the sugar. Beat the eggs and sugar on high speed (Speed 10) for 5 minutes. The volume of the beaten eggs will increase about 4 times. The texture will be thick and the color will be pale yellow. When you stop the mixer and lift the whisk attachment, the mixture should fall in ribbons. (If using a hand mixer, it will take longer than 5 minutes to reach this stage)
6. Add the honey mixture into the egg mixture and whisk on low speed (Speed 2) until combined, about 30 seconds.
7. Add the bread flour at three separate times: add 1/3 of the bread flour and whisk on low speed (Speed 2) for 15 seconds, then add more flour and whisk for 15 seconds. Add the last remaining portion and whisk until just combined for about 1 minute. Do not overmix!
8. Spray the loaf pans with oil and spread out evenly with pastry brush.
9. Put the parchment paper in the pans and make sure the paper sticks to the pans. If not, add oil and spread out evenly with a brush.
10. Evenly distribute the batter into the pans.
11. Using a skewer, draw a zigzag line to remove the air bubbles in the batter.
12. Level batter in each pan by holding pan 2-inches above counter dropping it flat onto counter. Do this several times to release air bubbles.
13. Bake on middle rack of oven for 35 to 40 minutes, or until golden brown and a skewer inserted in the center comes out clean. When done, cake sides will pull away from pan slightly; top will be flat and feel spongy when pressed with finger.
14. Mix the 1 Tbsp. honey and 1/2 Tbsp. warm water in a bowl and apply the honey mixture on top of the cake with a pastry brush.
15. Place a sheet of plastic wrap on the counter top. Take out the cake from the pan to the plastic wrap, top facing down. Gently peel off parchment paper.
16. Immediately wrap the cake with plastic wrap to retain the moisture, and while it's hot, store in the refrigerator overnight (at least 12 hours), keeping the top side facing down. This will help the cake have more fine and moist texture.
17. To serve, slice off the sides of the cake with a sharp bread knife and cut into 3/4 to 1 inch thick slices. It's better if you bring the cake to room temperature before serving. To save for later, wrap individual pieces with plastic wrap and freeze up to a month or keep in fridge up to 5 days.

Nama Chocolate

Ingredients

• 400 gram (about 14 oz.) good quality dark chocolate (70% cacao), but you can also you also use semisweet for less bitter taste
• 200 ml (about 3/4 cup) heavy whipping cream
• Liqueur of your choice (optional)
• Cocoa powder to coat the chocolate

Directions

1. Chop the chocolate into smaller pieces using a knife so that they will melt faster and more evenly.
2. Line a 8" x 8" (20 x 20 cm) baking dish with parchment paper. Choosing the right size tray is important as the height of chocolate is decided depending on how much you pour.
3. Put cream in a saucepan and heat it up until almost boiling. Turn off the heat.
4. Add the chocolate and stir till the chocolate and cream are completely combined. Add liqueur of your choice (optional).
5. Pour the mixture into the prepared baking dish. Smooth the surface and refrigerate until firm, about 4-5 hours (or overnight).
6. Remove the chocolate from the baking dish and cut it into 36 cubes using a warm knife. Make sure to warm the knife after each cutting to prevent splintering. You can use hot running water but wipe it off completely before each cut.
7. Sprinkle the cocoa powder and serve it chilled. You can keep in the refrigerator for 2-3 days but enjoy soon.

Note: the ratio of cream to chocolate should be about 1:2