Shepard's Pie

Ingredients

For the potatoes:

• 1 1/2 pounds russet potatoes
• 1/4 cup half-and-half
• 2 ounces unsalted butter
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 egg yolk

For the meat filling:

• 2 tablespoons canola oil
• 1 cup chopped onion
• 2 carrots, peeled and diced small
• 2 cloves garlic, minced
• 1 1/2 pounds ground lamb or beef
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons all-purpose flour
• 2 teaspoons tomato paste
• 1 cup chicken broth
• 1 teaspoon Worcestershire sauce
• 2 teaspoons freshly chopped rosemary leaves
• 1 teaspoon freshly chopped thyme leaves
• 1/2 cup fresh or frozen corn kernels
• 1/2 cup fresh or frozen English peas

Directions

1. Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.
2. Preheat the oven to 400 degrees F.
3. While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
4. Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

Pumpkin Cheesecake Snickerdoodles

Ingredients

• 3 3/4 cups all-purpose flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 1/2 cup light brown sugar
• 3/4 cup pumpkin puree
• 1 large egg
• 2 tsp. vanilla extract

Filling Ingredients:

• 8 ounces cream cheese, softened
• 1/4 cup sugar
• 2 teaspoons vanilla extract

Cinnamon-sugar coating:

• 1/2 cup granulated sugar
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• Dash of allspice

Directions

1. In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together. Set aside.
2. In a KitchenAid mixer with a paddle attachment, beat together the butter and sugars on medium high speed until fluffy about 2-3 minutes.
3. Blend in pumpkin puree, egg, and vanilla. Slowly add dry ingredients on low speed just until combined. Cover and chill dough for an hour.
4. To make the cream cheese filling, blend cream cheese, sugar and vanilla together. Chill for an hour.
5. Preheat oven to 350 and line your baking sheets with parchment paper. In a small bowl, combine the sugar and spices for the coating and set aside.
6. To make the cookies, take a tablespoon of the cookie batter. Flatten it like a pancake and place a teaspoon of the cream cheese in center. Form another tablespoon of the cookie batter into a flat pancake shape and place on top of the cream cheese. Pinch the edges together sealing in the cream cheese and roll into a ball. Roll in the cinnamon sugar coating and place on the prepared baking sheet 2 inches apart.
7. Repeat until the dough is gone and flatten the cookie dough balls with a heavy bottomed glass or measuring cup.
8. Bake the cookies for 10-15 minutes or until the tops start to crack. Let cool on the baking sheet for 5 minutes and transfer to a wire rack. Enjoy!

Cream Scones

Ingredients

• 2 cups all-purpose flour, plus more for work surface
• 3 tablespoons sugar, plus more for sprinkling
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 6 tablespoons cold unsalted butter, cut into small pieces
• 1/3 cup heavy cream, plus more for brushing
• 2 large eggs, lightly beaten
• Strawberry preserves, for serving
• Softly whipped cream, for serving

Directions

1. Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper; set aside.
2. Sift flour, sugar, baking powder, and salt into a large bowl. Using a pastry blender or 2 knives, cut in butter until largest pieces are the size of small peas.
3. Using a fork, whisk together the cream and eggs in a large glass measuring cup. Make a well in the center of flour mixture, and pour in cream mixture. Stir lightly with fork just until the dough comes together (do not overmix).
4. Turn out dough onto a lightly floured work surface. With floured hands, gently pat dough into an 8-inch circle, about 3/4-inch thick. Use a sharp knife to cut into 8 wedges. Separate wedges slightly. Brush tops with cream, and sprinkle with sugar or cinnamon sugar, if desired. Transfer to parchment-lined baking sheet and bake scones until golden brown, 16 to 20 minutes. Transfer scones to wire racks, and let cool. Serve warm or at room temperature, topped with strawberry preserves and whipped cream.

Variations:

• Currants: Add 3/4 cup dried currants after you cut in the butter.
• Cranberry-white chocolate: Add 1/2 cup dried cranberries and 1/2 cup white chocolate chips after you cut in the butter.
• Lemon-blueberry: Add 1/2 cup fresh or dried blueberries after you cut in the butter, as well as 1 tsp. lemon zest or 1/2 teaspoon lemon extract with the liquid ingredients.
• Strawberry oat: Add 1/2 cup dried or fresh chopped strawberries and 1/2 cup rolled oats after you cut in the butter. After you brush the tops of the scones with cream, press on more oats and then sprinkle on the sugar.

Snowskin Mooncakes

Ingredients

• 1/3 cup of glutinous rice flour for coating

Creamy custard filling

• 1 and 1/2 tablespoons custard powder
• 1/2 cup all-purpose flour + 2 tablespoons cake flour
• 1/2 cup milk
• 2 tablespoons unsalted butter
• 1/2 cup granulated sugar 
• 2 eggs, or 1 large egg + another yolk (whisked)

Wrapper

• 1/3 cup glutinous rice flour
• 1/3 cup rice flour (water milled version)
• 2 Tablespoons all-purpose flour
• 3 Tablespoosns granulated sugar
• 3/4 cup milk
• 1 Tablespoon vegetable oil

Directions

1. Make creamy custard filling: In a small pot over slowest heat, dissolve sugar with milk.
2. Sift all the flours and custard powder quickly. Stir to combine well. Add egg and butter in. Keep stirring forcefully in the whole process to combine everything and avoid caking. Heat until the mixture becomes very thick and form a paste texture. Remove from fire and keep stirring for several minutes until it becomes fine and smooth.
3. Transfer out, cool down and cover with plastic wrapper. Refrigerate for several hours until hardened so you can shape the filling easily.
4. Make the wrapper: Combine milk, sugar and oil well and then mix with flour, rice flour and glutinous rice flour.
5. Strain once and set aside for 30 minutes. Cover with plastic wrappers and steam over high fire for around 30 minutes until it becomes slightly transparent. Transfer out and stir with chop stickers forcefully for several minutes until fine and smooth. Transfer to a plate and cover with plastic wrapper. Knead with both hands for several minutes until the surface becomes oily. (This is really important to have a soft taste wrapper, so do not skip this). Refrigerate for at least 4 hours before assembling the snow skin mooncake.
6. Make coating flour: In a fry pan, stir fry raw glutinous rice flour on medium low heat until the flour turns light yellow. Remove it from the heat. Set aside to cool down.
7. Assemble: Measure each wrapper around 20 grams and filling 30 grams. And then shape both of wrapper and filling to balls.
8. Prepare the dusting flour, filling, wrapper and mooncake stamp. Assemble the mooncake stamp well and then dust with flour. Shake off extra flour and set aside.
9. Wrap the filling with wrapper and seal completely. And then shape to a ball firstly and further to an oval. Place the oval to stamp (unsealed side first), flat with bottom with fingers; push the shaping tool to stamp the flowers. Then demold carefully. If you find the mooncake is sticky on the stamp, use the other hand to help separating.

Notes

• Those snow skin mooncakes need to be stored in airtight wrapper or container separately; otherwise, the surface will dry out. The best enjoying time is the next day after assembling.
• If you want to frozen them, they can be frozen up to 1 week but move to refrigerating area several hours before serving until they are soft back.

Swiss Meringue Buttercream

Ingredients

• 5 large egg whites
• 1 1/4 cups extra fine granulated sugar
• 1-1/2 cups (3 sticks) unsalted butter, softened
• 1 pinch salt
• 1/2 vanilla bean, scraped (or 1 teaspoon vanilla extract)

Directions

1. (To make the meringue, you’ll need a stand mixer and a 2 quart saucepan filled with about 2 cups of water.) Bring the water to a simmer, and place the egg whites and sugar in the mixing bowl. 
2. Place the bowl over the simmering water and whisk the mixture until it reaches 140 degrees Fahrenheit. If you are concerned about egg safety, you can use pasteurized egg whites from a carton or carefully heat the mixture to 160 degrees Fahrenheit. (Just be careful that the water in the saucepan doesn’t start to boil or else the egg whites will cook.) 
3. Once the egg white and sugar mixture reaches 140 degrees (or 160, if desired), put the bowl on the mixer with the whip attachment and mix the egg whites on medium speed for about 5 minutes. Turn the mixer to high speed and let it run until the bowl is cool to the touch. Remove the whip attachment and replace with the paddle. Turn the mixer on medium speed and add the butter, about 1/4 stick at a time. (Make sure the butter is very soft. You don’t want to end up with chunky butter cream.) Add the salt and vanilla bean seeds/vanilla extract. Switch back to the whip attachment and mix on high until the butter cream is fluffy. At first it will look lumpy and separated, but keep on whipping and it will come together.
4. Store the icing in the refrigerator until you’re ready to use it. Before using the icing, let it come to room temperature and then re-whip it on the mixer to bring it back to life. Use as desired.

**You can also make this recipe using a basic hand mixer, it will just take a longer time to come together.

Margarita Cupcakes

Ingredients

• 1 and 1/2 cups all-purpose flour (spoon & leveled)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened to room temperature
• 1 cup granulated sugar
• 2 large eggs, room temperature preferred
• 2 teaspoons vanilla extract
• 1/2 cup whole milk
• Zest + fresh juice of 3 medium limes (about 1/4 cup juice)
• 2 Tablespoons tequila (optional)

Tequila Frosting

• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 4 cups confectioners' sugar
• 3-4 Tablespoons tequila
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon lime extract or lime oil, (optional)
• Candied lime slices, lime zest, and/or margarita salt for garnish (optional)

Directions

1. Preheat the oven to 350 degrees Fahrenheit. Line a 12-cup muffin pan with cupcake liners.
2. Make the batter: Whisk the flour, baking powder, and salt together in a large bowl. Set aside.
3. With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add the granulated sugar and beat on high speed for 2 minutes until creamed. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the eggs one at a time, then add the vanilla extract. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed.
4. With the mixer running on low speed, slowly add some of the dry ingredients alternating with some of the milk until all is mixed. Increase to high speed and beat in the lime zest and juice until incorporated. Try to avoid overmixing.
5. Pour/spoon the batter into the liners (fill only 1/2 - 2/3 full to avoid spilling over the sides). Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. While still warm, brush finished cupcakes with tequila. This infuses extra tequila flavor. Allow the cupcakes to cool completely before frosting.
6. Make the frosting: In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed until completely smooth and creamy, about 2-3 minutes. Add the confectioners' sugar 1 cup at a time, beating on low at first then increasing to high speed. Once incorporated, add the next cup. Once creamy and combined, beat in the tequila, vanilla extract, and lime flavoring on high speed. Taste. Add more flavoring as needed.
7. Frost cooled cupcakes. Garnish with candied lime slices or lime zest, (or sprinkle with a little margarita salt right before serving), if desired.

Mini Oreo Cheesecakes

Ingredients

• 16 oz. cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup sugar
• 1 Tbsp. vanilla extract
• 2 eggs
• 12 Oreo cookies
• Crushed Oreos for topping

Directions

1. Mix the cream cheese, sour cream, sugar, vanilla, and eggs until well combined. 
2. Line a muffin tin with paper liners (white looks the cutest), and place a whole Oreo at the bottom of each liner. Top with cheesecake mixture and crumbled Oreos (you can mix them into the cheesecake if you prefer). 
3. Bake at 275 degrees F for 22 min. Cool completely, then refrigerate for at least 3 hours, leaving the cheesecakes in the muffin tin. Remove them from the muffin tin right before serving
4. Yields 12 mini cheesecakes.

Homemade Funfetti Cupcakes

Ingredients

For the Cupcakes:

• 1 3/4 cups cake flour
• 1 1/4 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 2 1/2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1 cup unsalted butter, at room temperature, cut into ½-inch cubes
• 4 eggs
• 1 cup whole milk
• 2 teaspoons vanilla extract
• 1/2 cup rainbow sprinkles

For the Vanilla Buttercream Frosting:

• 2 cups unsalted butter, at room temperature
• 5 cups powdered sugar
• 2 tablespoons vanilla extract
• Rainbow sprinkles, for decorating

Directions

1. Make the Cupcakes: Preheat oven to 350 degrees F. Line two 12-cavity cupcake pans with paper liners; set aside.
2. In the bowl of a stand mixer, add the flours, sugar, baking powder and salt, and mix together on low speed for 1 minute. With the mixer on low, add the butter, a few cubes at a time, continuing until all the butter has been added and the mixture resembles coarse sand.
3. Keeping the mixer on low speed, add the eggs one at a time, scraping down the sides of the bowl between additions. Slowly pour in the milk and vanilla and mix until combined. Increase the mixer speed to medium and beat for 2 minutes, until batter is smooth, scraping the sides of bowl as needed. Using a rubber spatula, gently stir in the sprinkles.
4. Fill the liners two-thirds full (about 1/4 cup of batter) and bake for 15-20 minutes, until the centers are set and a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes, then remove to a wire rack to cool completely before frosting.
5. Make the Frosting: Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.
6. Frost the cupcakes as desired and garnish with additional sprinkles. Frosted cupcakes can be stored in an airtight container at room temperature for up to 3 days.
7. Yields 24 cupcakes.

Jjajangmyeon (Noodles in Black Bean Sauce)

Ingredients

• 2-3 servings of jjajangmyeon noodles (boil and drain according to package instructions just before serving)
• 1/2 pound pork belly, cut into 1/2-inch cubes (about 1 1/2 cups’ worth) 
• 1 cup Korean radish (or daikon), cut into 1/2-inch cubes (about 1 cup’s worth) 
• 1 cup zucchini, cut into 1/2-inch cubes 
• 1 cup potato, peeled and cut into 1/2-inch cubes 
• 1 1/2 cups onion chunks 
• 3 Tablespoons vegetable oil 
• 1/4 cup and 1 Tablespoon black bean paste (chunjang)
• 2 Tablespoons of potato starch powder (or cornstarch), combined with 1/4 cup water and 1 Tablespoon of sugar in a small bowl, set aside 
• 1 teaspoon of sesame oil 
• 1/2 cup cucumber, cut into thin matchsticks for garnish 
• *Water for boiling the noodles 

Directions 

1. Make the jjajang sauce: Stir-fry the pork belly in a large, deep wok with 1 Tablespoon of vegetable oil for about 4-5 minutes, until golden brown and crispy.
2. Pour out the excess pork fat. 
3. Add radish and stir fry for 1 minute. 
4. Add potato, onion, and zucchini and keep stirring for about 3 minutes until the potato looks a little translucent. 
5. Clear a space in the center of the wok by pushing the ingredients to the edges. 
6. Add 2 Tablespoons of vegetable oil to the center of the wok, then add 1/4 cup of black bean paste and stir it with a wooden spoon for 1 minute to fry it. Then mix everything in the wok and keep stirring.
7. Add 2 cups of water to the wok and let it cook with the lid closed for about 10 minutes. 
8. Open the lid and taste a sample of the radish and potato. If they’re fully cooked, stir in the starch water little by little. Keep stirring until it’s well mixed and thick.
9. Add the sesame oil and remove from the heat.
10. Serve with noodles (jjajangmyeon) or steamed rice (jjajangbap). 

Make jjajangmyeon: (Noodles for jjajangmyeon can be found at Korean grocery stores. The noodles are thick and chewy.) 

1. Boil and drain the noodles. Rinse and strain in cold water. 
2. Put one serving of noodles onto a serving plate and add the jjajang sauce over top. Garnish with cucumber strips and serve immediately with kimchi or yellow pickled radish. 

Make jjajangbap (Rice in Black Bean Sauce)

1. Make one serving of rice, and add the jjajang sauce over top.
2. Garnish with cucumber strips on top of the jjajang sauce and serve it with kimchi or yellow pickled radish.

Pina Colada Cookies

Ingredients

• 1/2 cup softened butter
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla
• 1 teaspoon coconut extract
• 1 1/2 cups all purpose flour
• 1/4 baking powder
• 1/8 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup toasted coconut, divided
• 1/2 cup diced, dried pineapple

Rum glaze

• 1 1/2 cups powdered sugar
• 1/2 teaspoon rum extract (can use more coconut extract if you don't like rum)
• 1-2 Tablespoons milk
• 1-2 Tablespoons pineapple juice

Directions

1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats and set aside.
2. Cream butter and sugar. Stir in egg, vanilla and extracts until light and fluffy. Add in dry ingredients and stir until just combined. Scrape the edges of the bowl and mix again to ensure cookie dough is mixed evenly. Stir in 1/2 cup toasted coconut and the small pieces of dried pineapple. Scoop onto prepared cookie sheets and bake 8-10 minutes until cookies have spread and edges have become lightly golden. Cool on baking sheet 3 minutes before transferring to cooling rack.
3. For the glaze, stir powdered sugar with rum extract and milk until it's the consistency of elmer's glue. Drizzle over cookies and top with remaining toasted coconut and maraschino cherries if desired.

Creme Patissiere (Pastry Cream)

Ingredients

• 3 large egg yolks
• 5 tablespoons granulated sugar
• 1 1/2 tablespoons all-purpose flour
• 1 1/2 tablespoons cornstarch
• 1 1/4 cups whole milk
• 1/2 vanilla bean, split and seeded, or 1 teaspoon pure vanilla extract

Directions

1. In a medium bowl, whisk together egg yolks and sugar just until pale yellow and creamy, then whisk in cornstarch and flour. Set aside.
2. In a medium saucepan, heat milk, vanilla pod, and vanilla seeds on medium heat just to a boil. Remove from heat and remove vanilla bean. Gradually pour the hot milk into the egg mixture while simultaneously whisking constantly until smooth.
3. Transfer mixture back into saucepan. Cook over medium-low heat, whisking constantly and vigorously so that the eggs won’t curdle, until mixture thickens. Remove from heat and transfer to a medium heatproof bowl. Press a piece of plastic wrap directly onto the surface of the pudding to prevent it from creating a ‘skin’. Let cool to room temperature, then refrigerate until chilled.
4. Creme patissiere can be covered with plastic wrap and refrigerated for up to 3 days. It does not freeze well. Whisk before using to get rid of any lumps.

Orange Yogurt Cake

Ingredients

Cake

• 1 1/2 cups all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. kosher salt
• 1 cup Greek yogurt
• 1 cup granulated sugar
• 3 eggs
• Zest of two oranges
• 1 tsp. vanilla extract
• 1/2 cup vegetable oil

Icing

• 1 cup confectioners’ sugar
• 2-3 Tbsp. freshly squeezed orange juice

Candied Oranges

• 1 blood orange
• 1/2 cup sugar
• 1/2 cup water

Directions

1. Preheat oven to 350 degrees F. Grease and flour a 8.5 inch x 4 inch loaf pan and set aside.
2. In a small bowl combine the flour, baking powder, and salt. Whisk to combine.
3. In the bowl of a standing mixer fitted with the whisk attachment combine the yogurt, sugar, eggs, orange zest, orange juice, and vanilla. Whisk to combine. With the mixer on running on low, add in the dry ingredients into just combined. Then pour the vegetable oil into the batter and mix until it’s combined well.
4. Pour batter into loaf pan and bake in preheated oven for about 50 minutes, or until a toothpick inserted into the center comes out clean.
5. To make the candied orange slices, wash and dry the orange thoroughly. Cut the orange in half lengthwise, then use a sharp knife to make very thin slices of orange. Poke out any seeds using a toothpick. Combine the sugar and water in a medium saucepan over medium-high heat. Heat the mixture until the sugar dissolves. Add the orange slices to the mixture so that they are in a single layer, reduce the heat to medium-low and let simmer about 20 minutes, turning the slices at least once so both sides are candied. Remove from the heat. Let air-dry on a cooling rack (place some paper towels underneath the rack to catch the syrup drips) until ready to garnish.
6. When the cake is completely cool, combine the confectioners’ sugar and orange juice in a small bowl and whisk to blend until smooth. Adjust the consistency as needed with additional juice or confectioners’ sugar. Drizzle the glaze over the top of the cake and garnish with the candied orange slices. Let stand briefly until the glaze sets. Slice and serve.

Tres Leches Cake

Ingredients

Cake:

• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 5 large eggs, separated
• 1 cup sugar
• 1/3 cup milk
• 1 teaspoon vanilla extract

Tres Leches Mixture:

• 1/4 cup heavy cream
• One 14-ounce can sweetened condensed milk
• One 12-ounce can evaporated milk

Icing:

• 1 pint heavy cream, for whipping
• 3 tablespoons sugar
• Maraschino cherries, to decorate

Directions

1. For the cake: Preheat the oven to 350 degrees. Grease and flour a 9- by 13-inch cake pan.
2. Sift the flour, baking powder and salt into a large bowl.
3. Separate the eggs. Beat the egg yolks with 3/4 cup of the sugar on high speed until the yolks are pale yellow. Stir in the milk and vanilla. Pour the egg yolk mixture over the flour mixture and stir very gently until combined.
4. Beat the egg whites on high speed until soft peaks form. With the mixer on, pour in the remaining 1/4 cup sugar and beat until the egg whites are stiff but not dry. Fold the egg white mixture into the batter very gently until just combined. Spoon into the prepared pan and spread to even out the surface.
5. Bake until the cake is done, 35 to 40 minutes. Allow to cool in the pan, and then turn out (upside down) onto a rimmed platter.
6. For the tres leches: Combine the heavy cream, evaporated milk and condensed milk in a small pitcher. Pierce the surface of the cake with a fork several times. Drizzle the milk mixture over the top and allow the cake to sit and absorb the milk mixture. Don't worry about totally soaking the cake! That's what you want.
7. For the icing: Whip the cream with the sugar. Spread it evenly over the top and sides of the soaked cake and decorate with maraschino cherries.
8. Refrigerate until ready to serve. Several hours is fine. The cooler the cake, the better!

Ice Cream

Ingredients

• 4 large egg yolks
• 2/3 cup sugar
• 1 1/2 cups whole milk
• 1 vanilla bean (split and scraped of seeds), or 1 teaspoon vanilla extract
• 1 1/2 cups heavy cream

Directions

1. Chill the ice cream bowl, if needed: If your ice cream machine has a bowl that needs to be frozen before churning, put it in the freezer the night before you plan to make ice cream. (If you forget, you can make the base and refrigerate it overnight while the bowl is freezing, and churn the ice cream the next day.)
2. Prepare an ice bath: Fill a large bowl with ice cubes and some water. Place another, smaller bowl on top of the water, and place a strainer inside. Keep this close by while you make the ice cream base.
3. Whisk the yolks and sugar until pale lemon-yellow colored: If you haven't already done so, separate the yolks from the eggs. Combine the yolks and the sugar in a medium mixing bowl. Whisk until combined — at first the mixture will be very thick and dark yellow, then it will smooth out and lighten to a pale lemon-yellow color.
4. Warm the milk on the stovetop: Pour the milk into a medium saucepan and place over medium heat. Add the vanilla bean (pod and seeds) or vanilla extract. Bring the milk to a simmer, then remove from heat.
5. Temper the egg-sugar mixture with 1 cup of hot milk: Scoop out about 1 cup of hot milk (no need to be exact). Slowly pour it into the egg-sugar mixture while whisking. This warms the eggs and prevents them from curdling in the next step.
6. Pour the tempered egg-sugar mixture into the milk: Slowly pour the tempered egg-sugar mixture into the saucepan with the remaining milk.
7. Cook the ice cream base until thickened: Return the saucepan to the stove and place over low heat. Stir the mixture slowly, but constantly, scraping the bottom and sides of the pot. Keep cooking until the base has thickened enough to coat the back of the spatula and registers 170°F with an instant-read thermometer.
8. Strain the ice cream base into the bowl of the ice water bath. Straining will remove the vanilla pod and any bits of egg that may have accidentally curdled.
9. Stir the heavy cream into the ice cream base.
10. Chill completely: Leave the ice cream base over the ice water bath, stirring occasionally, until it's completely chilled. This will take about 20 minutes. Alternatively, cover the bowl with the base and chill in the fridge for 3 hours or overnight.
11. Churn the ice cream base: Transfer the ice cream base to the bowl of your ice cream machine. Churn until the base has thickened to a consistency somewhere between a very thick milkshake and soft-serve ice cream. In most ice cream makers, this takes about 20-30 minutes — check the instructions for your particular machine.
12. Freeze the ice cream until solid: Transfer the thickened ice cream to a freezer container. Press a piece of wax paper against the surface of the ice cream to prevent ice crystals from forming and freeze until solid, at least 4 hours. The ice cream will keep in the freezer for about 2 weeks before becoming icy.

Chocolate Rolled Sugar Cookies

Ingredients

• 1/2 cup butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/3 cup cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Directions

1. Beat butter, sugar, egg and vanilla in large bowl until blended. Stir together flour, cocoa, baking powder, baking soda and salt; add to butter mixture, beating until well blended. Cover; refrigerate dough about 1 hour or until firm enough to roll.
2. Heat oven to 325 degrees F. On lightly floured board or between 2 pieces of wax paper, roll small portion of dough at a time to 1/4-inch thickness. Cut into desired shapes with cookie cutters; place on ungreased cookie sheet.
3. Bake 5 to 7 minutes or until no indentation remains when touched. lightly. Cool slightly; remove from cookie sheet to wire racks. Cool completely. Makes about 48 cookies.

Homemade Marshmallows

Ingredients

• 3 packages (1/4-ounce each) unflavored gelatin
• 1 cup cool water, divided
• 1 1/2 cups granulated sugar
• 1 cup light corn syrup
• 1/8 teaspoon salt
• 1 tablespoon vanilla extract
• Confectioners' sugar, to sprinkle on top

Directions

1. Combine the gelatin and 1/2 cup cool water in the bowl of an electric mixer fitted with the whisk attachment. Mix briefly to combine; set aside.
2. Combine the sugar, corn syrup, salt, and 1/2 cup cool water in a small, deep saucepan. Cook the mixture over medium heat, stirring, until the sugar dissolves.
3. Raise the heat to high and cook, without stirring, until the syrup reaches 240 degrees F on a candy thermometer. Remove from the heat.
4. With the mixer set on low speed, slowly pour the sugar syrup into the softened gelatin. Increase the speed to high, and whip until the mixture is very thick and fluffy, and has cooled to lukewarm, 8 to 10 minutes (depending on the mixer and attachment you use; a stand mixer using the whisk attachment will work more quickly than a hand mixer equipped with beaters). The mixture should be cool enough that you can spread it into the pan without burning your fingers, about 95 degrees F. Add vanilla towards the end of the mixing time.
5. Spread the marshmallow mixture into a greased 9x13-inch pan (glass or ceramic is best). Use your wet hands to smooth and flatten the marshmallows.
6. Sprinkle confectioners' sugar over the top, and let sit for several hours (or overnight) before cutting. Use a greased knife or cookie cutters to make squares or other shapes. Dipping the knife or cutters in cold water before cutting helps reduce any stickiness.
7. For gift-giving, wrap marshmallows individually in twists of waxed paper, and store at cool room temperature. For storage, place in a closed container, the layers separated by waxed paper or parchment paper.

Okonomiyaki (Kansai-Style)

Ingredients

• 8 cups cabbage (about half a large cabbage), finely diced
• 1 cup squid, shrimp, or other ingredients (optional), chopped into small pieces
• Oil
• 1/2 lb sliced pork belly or bacon, cut into 3 inch pieces

Okonomiyaki Batter

• 1 cup all-purpose flour
• 1/4 tsp. salt
• 1/4 tsp. sugar
• 1/4 tsp. baking powder
• 2-3 inch Nagaimo/Yamaimo, grated (or 4 Tablespoons cornstarch or potato starch with 4 Tablespoons water)
• 3/4 cup dashi, or 3/4 cup water with 1 tsp. Hondashi powder
• 4 large eggs
• 1/2 cup tempura scraps
• 1/4 cup pickled red ginger (Kizami Beni Shoga)

Toppings

• Okonomi sauce
• Mayonnaise (preferably squirt-able)
• Katsuobushi (dried bonito flakes)
• Dried greem seaweed powder (Aonori)
• Green onions, finely chopped
• Pickled red ginger (Kizami Beni Shoga) for garnish

Directions

1. In a large bowl, combine flour, salt, sugar, and baking powder.
2. Grate Nagaimo in the bowl and add dashi stock.
3. Whisk well and keep in the fridge for at least 1 hour.
4. Meanwhile, remove the core of the cabbage and finely dice the cabbage (finer the better).
5. Take out the batter from the fridge and prepare the rest of ingredients on the kitchen counter.
6. In the bowl, add eggs, tempura scraps, and pickled ginger, and mix well. Then add squid or other ingredients and mix again.
7. Stir in the cabbage.
8. In a non-stick frying pan heat oil on medium to medium high heat. Scoop one ladle of batter and place on the pan. Do not flatten the mixture because it will easily break when you turn it over.
9. Place 2-3 sliced pork belly or bacon on top of Okonomiyaki and cook, covered, for 5 minutes.
10. When the bottom side is nicely browned, turn it over and cook, covered, for another 5 minutes.
11. Turn over one more time and cook, uncovered, for 2 minutes. Transfer to a plate.
12. To serve: Apply Okonomi Sauce and mayonnaise, and sprinkle katsuobushi. You can also put dried green seaweed, green onions and pickled red ginger on top for garnish.

Notes

• Okonomiyaki freezes well. Once it cools down (no toppings or sauce), wrap each okonomiyaki in aluminum foil and put it in a Ziploc bag. When you want to eat it, defrost first and put it in a toaster oven to warm it up.

Butterbeer

Ingredients

• 1/4 cup butter
• 1/4 cup brown sugar
• 2-3 tablespoons butterscotch topping
• 2 cups milk
• 1 cup cream soda (or root beer, but cream soda is better)

Directions

1. In a saucepan over medium heat, melt together the butter, brown sugar, and butterscotch topping. 
2. Once well mixed, whisk in the milk and bring to a boil, stirring constantly.
3. Next, add in 1 cup of cream soda and mix well again. Remove from heat and serve.
4. (Serves 3-4)

Pumpkin Pasties

Ingredients

Filling:

• 1 15 oz. can pumpkin
• 1 cup granulated sugar
• 2 Tablespoons unsalted butter
• 2 large eggs
• 1 teaspoon salt
• 1/2 teaspoon allspice
• 1 teaspoon cinnamon
• 1/2 teaspoon cloves
• 3/4 teaspoon ginger
• 1 12 oz.can evaporated milk

Pie dough:

• 2 1/2 cups all-purpose flour
• 2 Tablespoons granulated sugar
• 1/4 teaspoon salt
• 2 sticks cold unsalted butter, cut up
• 3 to 4 Tablespoons ice water

Directions

1. For the filling: In a large mixing bowl, whisk together the pumpkin and the sugar until combined. Add eggs, salt, allspice, cinnamon, cloves, and ginger and mix well. Slowly whisk in the evaporated milk.
2. Pour into a well-greased 9x13-inch baking pan and bake at 425F for 15 minutes. Lower temperature to 350F and continue to bake for another 40 minutes, or until toothpick inserted into the center comes out clean. Set aside to cool.
3. For the pie dough: Combine flour, sugar, salt and butter in a large bowl and mix with a hand mixer until the mixture resembles coarse meal. Add just enough of the ice water so the dough holds together when pinched between two fingers. Divide the dough in half and form two flat disks. Wrap each disc in plastic wrap and refrigerate for at least 1 hour.
4. To assemble pasties: Lightly dust a rolling pin and the surface you plan to roll the dough on with flour. Roll out the pie crust and cut into circles with a 4-inch circle cookie cutter. (Reroll scraps as needed, until all the dough is used up.)
5.  Place 1 Tablespoon of pie filling into each circle and fold in half. Crimp the edges with a fork, and cut 2 slits on the top of each pasty to allow steam to escape. Brush the pasties with an egg white wash.
6. Bake the pasties in a 375F oven for 15-20 minutes, or until the pastry turns a light golden brown.

Brookie/Crownies

Ingredients

Brownie Cookie Batter:

• 10 tablespoons butter, softened
• 2/3 cup lightly packed brown sugar
• 2/3 cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1 1/4 cups plus 3 tablespoons flour
• 1/2 cup unsweetened natural cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt

Chocolate Chip Cookie Batter:

• 10 tablespoons butter, softened
• 2/3 cup granulated sugar 
• 2/3 cup light brown sugar
• 1 teaspoon vanilla
• 1 large egg
• 1 large egg yolk
• 2 cups plus 2 tablespoons all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cup chocolate chips (mini size preferred)

Directions

1. Preheat the oven to 350 degrees F. Line baking sheets with silpat liners or parchment paper. Set aside.
2. For the brownie cookie batter, in a medium bowl with a handheld electric mixer (or in the bowl of an electric stand mixer), beat the butter, granulated sugar and brown sugar together until smooth and creamy, 1-2 minutes. Add the egg, yolk and vanilla and beat the mixture for 2-3 minutes until light in color.
3. In a separate small bowl, whisk together the flour, cocoa, soda and salt. Add the dry ingredients to the batter and mix until combined. Cover and refrigerate while making the chocolate chip cookie batter.
4. For the chocolate chip cookie batter, in the bowl of an electric stand mixer or with a handheld electric mixer, cream together the butter, granulated sugar, and brown sugar until smooth, 1-2 minutes.
5. Blend in the egg, egg yolk and vanilla, mixing for 2-3 minutes until the batter is very light in color. In a separate small bowl (you can use the same one as the brownie batter dry ingredients), whisk together the flour, baking soda, and salt. Add the dry ingredients to the batter with the chocolate chips and mix until no dry streaks remain and the chocolate chips are evenly distributed.
6. To assemble cookies, portion each set of dough into about 3-4 dozen equal pieces (depending how large you want your cookies) ;)
7. Grabbing one chocolate chip cookie ball and one brownie batter ball, press them together and use your hands to gently form into a cookie shape, flattening and turning to smooth the edges and form a flattish but still thick cookie shape; they'll spread out while baking.
8. Bake the cookies on the prepared baking sheets for 8-11 minutes (depending on their size). Don't overbake the cookies or they will be dry and crunchy - underbake just slightly for a soft, chewy texture. Remove from the oven and let the cookies cool on the pan for 1-2 minutes before scooping onto a cooling rack to cool completely.

Butterscotch Sauce

Ingredients

• 4 tablespoons (1/2 stick) unsalted butter
• 1/2 cup packed dark brown sugar
• 1 teaspoon large-flake salt
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract

Directions

1. Melt the butter in a medium heavy-bottomed saucepan (not non-stick) over medium heat.
2. Add the brown sugar, salt and heavy cream and stir the mixture with a rubber spatula until it's well blended. Bring the mixture to a boil, scraping down the sides occasionally, and boil it for 4 to 5 minutes.
3. Remove the mixture from the heat and stir in the vanilla extract. Transfer the butterscotch sauce to a container to cool.

Sponge Cake

Ingredients

• 1 Tbsp. butter
• 2 Tbsp. milk
• 1 teaspoon vanilla (optional)
• 5 large eggs, room temperature
• 3/4 cup granulated sugar
• 1 1/4 cups cake flour, sifted twice

Directions

1. In a small saucepan, heat together the butter, milk, and vanilla over medium heat until the butter is melted, stirring so that the mixture does not burn. Remove from heat and set aside.
2. In a large mixing bowl, beat the eggs together with an electric mixer until foamy. Gradually add the sugar and beat on medium-high to high speed until the mixture lightens in color and quadruples in size. The texture of the sugar and eggs should be thick and should fall in ribbons when the mixer is lifted. Fold in the sifted cake flour in 3 parts, only folding enough to just incorporate each time. Sprinkle the milk mixture over the batter 
3. Preheat oven to 350 degreen Fahrenheit. Grease and flour a 8-inch circular springform pan or line the bottom and sides with parchment paper.
4. Pour batter into the pan and bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the middle of the cake comes out clean. Let cool in pan for 5 minutes, then remove sides of pan and let cake cool completely on a wire rack.
5. Decorate and serve as desired. Keep in an airtight container to store (best eaten within 2 days).

To make a basic double-layer Christmas cake:

• Split cake in half to make two layers. Brush each layer with a simple syrup. Spread sweetened whipped cream on the bottom layer and cover with berries and more cream. Stack the other layer on top and cover the rest of the cake with more whipped cream and other garnishes. Serve or refrigerate in an airtight container.

Aussie Bites

Ingredients

• 1 3/4 cup rolled oats
• 1/4 cup granulated sugar
• 1/4 cup dried apricots
• 1/4 cup raisins
• 1/4 cup ground flaxseed
• 1/4 cup unsalted sunflower seeds
• 1/4 cup unsweetened shredded coconut
• 1/4 cup cooked quinoa
• 2 tablespoons chia seeds
• 1/4 tsp baking soda
• 1/4 cup honey
• 1/4 cup unsalted butter, melted
• 1/4 cup canola oil
• 1/2 tsp vanilla extract

Directions

1. Preheat oven to 350 degrees Fahrenheit. Lightly grease a 24 count mini-muffin pan.
2. Pour 1 cup of rolled oats into a food processor. Process for about 1 minute until oats are pulverized.
3. Add in the remaining 3/4 cup rolled oats, sugar, dried apricots, raisins, flax seed, sunflower seeds, coconut, quinoa, chia seeds, and baking soda. Pulse until apricots and raisins are in small bits.
4. Pour in honey, melted butter, canola oil, and vanilla extract. Pulse just until combined.
5. Divide batter among the prepared muffin tin.
6. Bake in the preheated oven for 10 to 12 minutes until golden brown.
7. Remove pan from oven and let cool in pan on a wire cooling rack for 10 minutes. Remove muffins from tin and let cool completely on the wire rack.
8. Once completely cooled, store in an airtight container for 4 to 5 days.

Irish Cream Cheesecake

Ingredients

CRUST:

• 1 3/4 cups finely crushed chocolate graham crackers
• 6 tablespoons butter, (we recommend LAND O LAKES® Butter), melted

FILLING:

• 3 pkgs. (8 oz. each) cream cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 1/3 cup Irish cream liqueur (up to 1/2 cup)
• 3/4 cup semisweet mini chocolate chips, divided
• 1 teaspoon all-purpose flour

Directions

1. Preheat oven to 375 degrees Fahrenheit. Grease 9-inch spring form pan.
2. For crust, combine graham cracker crumbs and butter in medium bowl; stir until crumbly. Press onto bottom and 1 inch up side of prepared pan.
3. For filling, beat cream cheese and sugar in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Stir in liqueur.
4. Combine 1/2 cup morsels and flour in small bowl; gently stir into cream cheese mixture. Pour into crust. Sprinkle remaining morsels on top.
5. Bake for 40 to 50 minutes or until edge is set but center still moves slightly. Cool in pan on wire rack for 10 minutes. Loosen side of pan. Cover; refrigerate for at least 3 hours. Garnish with whipped cream and chocolate curls, if desired.

Thai Iced Tea

Ingredients

For 6 servings:

• 1 cup Thai Tea Mix
• 6 cups water
• 3/4 cup granulated sugar
• 1 to 1 1/2 cups half and half (more or less, depending on preference)
• Ice

Directions

1. Bring water to boil and add the thai tea mix. Add sugar and gently stir to completely dissolve sugar. Gently boil tea for about 3 minutes. Remove from heat.
2. Allow tea to steep for at least 30 minutes and allow it to cool. The more concentrated the tea flavor, the better the Thai tea tastes.
3. Strain the tea leaves. Set finished Thai tea aside to cool.
4. You can make this ahead of time and have the Thai tea chilling in the fridge. It's usually best to make it a day ahead.
5. To serve, fill glasses halfway with ice and pour in Thai tea, leaving enough room to fill in your half and half (or other creamer). For an 8 oz. glass, 3-4 tablespoons of half and half is good for a creamier flavor.

Matcha (Green Tea) Latte

Ingredients

• 1 1/2 tsp. matcha (green tea powder)
• 1 Tbsp. hot water (not boiling water)
• 1 cup milk (dairy, almond, soy, etc)
• 1 tsp. sugar (optional)

Instructions

1. Sift green tea powder into the serving cup to get rid of the lumps in the powder.
2. Add hot (not boiling) water and whisk briskly until powder is all dissolved. This prevents the tea from having lumps in it so do not skip. The green tea paste should be smooth and foamy. You can use a small whisk, a frother or a chasen (bamboo whisk used for Japanese tea ceremony) to do this.
3. Add  milk and sugar in a small saucepan. Heat the milk over medium heat until small bubbles start to appear around the edge of the saucepan. Do not bring the milk to full boil. Turn off the heat. (Or use cold milk for iced latte.)
4. Froth the milk until foamy, about 10 seconds with a frother. (If you don't have a frother, you can skip this step.)
5. Add the milk and foam to the cup with the green tea paste and stir well. Dust the green tea powder on the top. (Add ice for an extra cold iced latte). Serve.

Hokkaido/Japanese Milk Bread

Ingredients

TANGZHONG (STARTER)

• 3 tablespoons water
• 3 tablespoons whole milk
• 2 tablespoons bread flour

DOUGH

• 2 1/2 cups bread flour
• 2 tablespoons nonfat dry milk
• 1/4 cup sugar
• 1 teaspoon salt
• 1 tablespoon instant yeast
• 1/2 cup whole milk
• 1 large egg
• 1/4 cup melted unsalted butter

Directions

1. To make the tangzhong: Combine all of the ingredients in a small saucepan, and whisk until no lumps remain.
2. Place the saucepan over low heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes.
3. Transfer the tangzhong to a small mixing bowl or measuring cup and let it cool to room temperature.
4. To make the dough: Combine the tangzhong with the remaining dough ingredients, then mix and knead — by hand, mixer, or bread machine — until a smooth, elastic dough forms.
5. Shape the dough into a ball, and let it rest in a lightly greased covered bowl for 60 to 90 minutes, until puffy but not necessarily doubled in bulk.
6. Gently deflate the dough, divide it into 9 equal pieces, and shape each piece into a ball. (Fill with red bean paste, custard, or other filling if desired before shaping each dough piece into a ball.)
7. Place the rolls into a lightly greased 8x8 square baking pan. Cover the pan, and let the rolls rest for 40 to 50 minutes, until puffy. 
8. Preheat the oven to 350 degrees Fahrenheit. Brush the rolls with milk or egg wash (1 large egg beaten with 1 tablespoon cold water), and bake for 25 to 30 minutes, until golden brown on top; a digital thermometer inserted into the center of the middle roll (no filling) should read at least 190 degrees Fahrenheit.
9. Remove the rolls from the oven. Allow them to cool in the pan for 10 minutes, then transfer them to a rack to cool completely.
10. Yield: 9 rolls.

*To make a loaf: After the dough's initial rise, divide it into four equal pieces. Flatten each piece into a rectangle, then fold the short ends in towards one another like a letter. Flatten the folded pieces into rectangles again and, starting with a short end, roll them each into a log. Place the logs in a row of four — seam side down and side by side — in a lightly greased 9" x 5" loaf pan. Cover the loaf and allow it to rest/rise for 40 to 50 minutes, until puffy. Brush the loaf with milk or egg wash and bake at 350 degrees Fahrenheit for about 30 minutes, until golden brown on top and a digital thermometer inserted into the center of the loaf reads at least 190 degrees Fahrenheit. Remove the loaf from the oven, and cool it on a rack.

Gyeranbbang (Korean egg bread)

Ingredients

• 1 tablespoon unsalted butter, melted
• 3 tablespoons sugar
• a pinch of salt
• 1 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• 1/2 cup all purpose flour
• 1/2 cup milk
• 4 eggs
• 1 teaspoon cooking oil

Directions

1. Make batter by combining butter, sugar, salt, baking powder,vanilla extract, 1 egg, flour, and milk. Whisk until smooth.
2. Preheat the oven to 400 degrees Fahrenheit.
3. Brush the bottom and the sides of 3 mini loaf pans (approximately 4 x 2 x 1.5 inch) with cooking oil.
4. Fill each pan about 1/2 full with batter, dividing it into 3 equal portions. 
5. Crack an egg onto the center of the batter in each pan.
6. Place pans on the middle rack of the oven and bake for 13 minutes, or closer to 15 minutes if you prefer a solid egg.
7. Take out of the oven and serve hot.

Chapssaltteok (Korean-style Mochi)

Ingredients

• 1 cup sweet rice flour (mochiko)
• 1/4 tsp. salt
• 1 Tbsp. granulated sugar
• 3/4 cup water
• Food coloring or 1 tsp. matcha powder (optional)
• Red bean paste (shaped into 8 balls, about 1-in. in diameter)

Directions

1. Place rice flour, salt, and sugar in a microwave-safe bowl.
2. In a bowl add a drop of food coloring or the matcha powder to the water and mix well.
3. Add the water to the rice flour mixture and mix it well with a spoon. Push the dough to the center of the bowl.
4. Cover the dough with Saran wrap (with a slit cut into it to vent steam) and cook on high for 3 minutes in the microwave.
5. Remove the rice cake from the microwave and mix it with a wooden spoon for about 20 seconds.
6. Cover it with the Saran wrap again and put it back in the microwave for another minute.
7. Knead the hot rice cake with a wooden spoon vigorously in a circular motion about 100 times to make it chewy.
8. Spread 1/4 cup of starch powder on your cutting board and put the rice cake on it.
9. Shape into a smooth 4×5 inch rectangle (10 cm x 12 cm) with wet hands and turn it over.
10. Cut the rectangle into 8 even sized pieces with a wooden knife or spatula, and cover with Saran wrap to keep them from getting dried out.
11. Take one piece of rice cake and flatten it into a round circle about 2-1/2 inch (6.5 cm) in diameter.
12. Add a sweet red bean ball to the middle of the piece of rice cake. Pull the rice cake over the ball and seal it by pinching the edges with your fingers.
    *Tip: Use starch powder to keep the rice cake from sticking to your fingers.
13. Repeat this until you’ve made 8 pieces of chapssaltteok.
14. Refrigerate until serving.

Japanese Basic Bread Buns

Ingredients

• 1 cup milk, lukewarm
• 1 packet (0.25 oz) active dry yeast
• 3 Tbsp. granulated sugar
• 1 1/2 cups bread flour
• 1/2 cup cake flour
• 1/2 teaspoon salt
• 1 Tbsp. dry milk powder
• 3 Tbsp. unsalted butter, room temperature
• Egg wash: 1 egg plus pinch of salt, mixed well
• Desired fillings (red bean, custard, chocolate, etc.)
• Desired toppings (pearl sugar, sesame seeds, etc.)

Directions

1. Put lukewarm milk, yeast, and sugar in a stand mixer bowl, then whisk well. Let it sit for 5 minutes.
2. Combine bread flour and cake flour, and add to the milk mixture. Add salt and milk powder, and start the mixer kneading with a dough hook at medium speed.
3. When the dough is becoming a ball (after about 8 minutes), add soft butter and knead for another 4-5 minutes until the butter is completely incorporated. Cover with plastic, and leave in a warm place about 1 hour until the dough has doubled in size.
4. Take the dough and push gently to deflate the gas from the dough. Put on to a cutting board, and cut into 8 equal pieces. Fill with desired fillings (optional). Form into small balls. Let them rest for 15 minutes covered.
5. Place shaped dough balls on a baking sheet lined with parchment paper, leaving 2-in. between the balls. Brush egg wash on the surface of the dough, and sprinkle some sugar or sesames on top, if desired. Leave them to double in size, about 1 hour.
6. Bake in a preheated oven at 400F for about 10 minutes, or until they brown.

Melt-In-Your-Mouth Shortbread Cookies

Ingredients

• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1/2 cup powdered (confectioners or icing) sugar
• 1 teaspoon pure vanilla extract

Directions

1. In a separate bowl whisk the flour with the salt. Set aside.
2. In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until smooth (about 2 minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated. Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour or until firm. 
3. Preheat oven to 350 degrees F with the rack in the middle of the oven. Line two baking sheets with parchment paper.
4. On a lightly floured surface, roll out the dough into a 1/4 inch thick circle. Cut into rounds or other shapes using a lightly floured cookie cutter. Place on the prepared baking sheets and place in the refrigerator for about 15 minutes. (This will firm up the dough so the cookies will maintain their shape when baked.) Bake for 8 -10 minutes, or until cookies are very lightly browned. Cool on a wire rack.

Earl Grey Shortbread Cookies

Ingredients

• 1 cup (2 sticks) Unsalted Butter
• 1/2 cup Confectioners Sugar
• 2 cups All-Purpose Flour
• 1/2 tsp. Salt
• 1 bag Earl Grey Tea Leaves, 2 bags can be used for a stronger flavor
• 1/2 teaspoon lemon extract or 1 tsp. zest, optional

Directions

1. Preheat oven to 350­ degrees Fahrenheit.
2. Cream butter and confectioners sugar in a large bowl or stand mixer.
3. Add in flour, salt, tea leaves, and lemon zest (if desired). Continue to mix until a soft dough forms. Mix will be dry and crumbly at first but will come together.
4. Roll dough out on a lightly floured surface until it's 1/4-inch thick.
5. Cut out cookies using a 2-in. round cookie cutter.
6. Bake on a parchment lined baking sheet for 18-20 minutes or until edges are a golden brown.

French Macarons

Ingredients

• 2 cups powdered sugar
• 1 cup almond meal/almond flour
• 3 large egg whites, at room temperature
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• Food coloring (optional)
• Desired filling (i.e. ganache, buttercream, curd, fruit preserves/jelly, etc.)

Directions

1. To make the macarons, sift the powdered sugar into a bowl. Repeat this process with the almond meal. Discard any large chunks of almond (you want a very smooth batter). Whisk the powdered sugar and almond meal until combined.
2. In a bowl, with an electric mixer, beat the egg whites until frothy, about 4 minutes. Continue beating, slowly adding the granulated sugar until soft peaks form, about 4 minutes longer. (Do not beat to stiff peaks or you won't get smooth cookies.)
3. Fold in the salt.
4. If using food coloring, mix it in now (use a color darker than the color you're looking for, because it will bake up lighter).
5. Using a spatula, gently fold about one-third of the almond mixture into the egg white mixture, about 17-20 stroked. Repeat this process two more times (the batter now should be like very thick lava, able to slightly run off the spatula when lifted).
6. Line a baking sheet with parchment paper.
7. Spoon the batter into a decorating bag fitted with the coupler or a large circle tip. Pipe 1-inch rounds 3/4-inch apart on the parchment paper. Tap the baking sheet to release any air bubbles and let sit for 30 minutes to 1 hour before baking to develop a "skin".
8. Position a rack in the top third of the oven and preheat the oven to 300 degrees Fahrenheit.
9. Bake the cookies until they have puffed up and look dry (they should not brown), about 16-20 minutes. They will develop a rough-looking layer called the "foot". You will be able to tell when they're done when they peel easily off of the parchment. Let them cool completely on the pan.
10. Turn half of the macarons upside down. Pipe about 1 teaspoon of desired filling onto each. Top with remaining macarons.
11. Store in an airtight container for several hours to let shells soften. If not eating immediately, keep refrigerated. 

White Cake

Ingredients

• 2 1/4 cups cake flour
• 1 cup milk, at room temperature
• 6 large egg whites, at room temperature
• 2 teaspoons vanilla extract
• 1 3/4 cups granulated sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup (1 1/2 sticks) unsalted butter, softened but still cool, cut into cubes

Directions

1. Heat oven to 350 degrees Fahrenheit. Prepare two 8-inch cake pans.
2. Make sure milk and eggs are room temperature.
3. Pour milk , egg whites, and vanilla into medium bowl and mix with fork until blended.
4. Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter and continue beating on low for about 1-2 minutes.
5. Add all but 1/2 cup of milk mixture to flour mixture and beat at medium speed for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat for about 1 minute.
6. Pour batter evenly between two prepared cake pans.
7. Bake until toothpick inserted in the center comes out clean, 27 to 30 minutes.
8. Allow cake to cool to room temperature.
9. Frost cakes with favorite frosting.

Shumai

Ingredients

• 6 oz. ground pork
• 6 oz. lump crab meat, drained
• 1 Tablespoon finely minced shallot
• 1 green onion, thinly sliced crosswise
• 1 teaspoon fine grated peeled fresh ginger
• 1 Tablespoon sake
• 1 teaspoon soy sauce
• 1 1/2 tablespoons potato starch
• 1/2 teaspoon salt
• 1/2 teaspoon brown sugar
• 1/4 teaspoon white pepper
• 15 small wonton wrappers (2 3/4 inch squares)
• Soy sauce, for serving
• Rice vinegar, for serving

Directions

1. To make the filling: Combine the first eleven filling ingredients in a bowl and knead by hand until smooth. Cover tightly with plastic wrap and let it rest in the refrigerator for 30 minutes.
2. To make the shumai, mound about 1 1/2 tablespoons of the filling in the center of a wonton wrapper. Gather up the edges of the wrapper, leaving the top of the filling open. Lightly squeeze the neck of the wrapper with your thumb and index finger to form pleats. Rub the bottom flat with your other hand. Set it on a tray and repeat the process with the remaining wrappers until the filling is gone. Cover with a damp paper towel until ready to cook You can make the shumai about 15 to 30 minutes in advance, but any longer and the bottom of the wonton wrappers will start to become too wet.
3. Line a steamer with cabbage or something else that will prevent the dumplings from sticking to the grate. Arrange all the shumai on the lined steam grate, cover and steam over upper medium-high heat for 6 to 8 minutes, or until the filling is cooked through.
4. To serve, mix soy sauce and rice vinegar together in a small saucer in a 3:2 ratio, respectively.

Gyoza

Ingredients

• 1 cup cabbage, cooked and minced
• 1/2 lb ground pork
• 4-5 green onions, chopped finely
• 2 Tbsp soy sauce
• 1 1/2 Tbsp sake
• 1 Tbsp sesame oil
• 1-2 cloves garlic, grated
• 2 Tbsp cornstarch
• 30 gyoza wrappers
• 1-2 Tbsp oil
• 1/3 cup water

Dipping Sauce

• 3 Tbsp soy sauce
• 3 Tbsp rice vinegar
• 1 tsp chili oil (Rayu) or sesame oil

Directions

1. Cook cabbage in boiling water in a pot for 1-2 minutes. Cool and mince.
2. In a large bowl, add the first 8 ingredients and mix well.
3. Take a sheet of gyoza wrapper in your hand and place a tablespoon size of meat mixture in the center of the wrapper. Moisten the edge along the lower half of the wrapper and fold the upper half of the wrapper up to meet the moistened edge. Fold one of the edges in a series of pleats (about 6), leaving the other edge smooth. Press the edges together to seal the gyoza. Another simpler way to fold is to first press the smooth edges together and then fold both edges into pleats. (This can sound a little confusing, but it's easy after watching the video.) Repeat for the rest of the wrappers.
4. Heat a pan at medium high heat and add oil. Place gyoza on a pan and cook until the bottom becomes golden brown.
5. Add water and immediately cover with a lid. Cook until water boils away.
6. Mix soy sauce, rice vinegar, and chili oil together for dipping sauce.