Its that time of year again, when little girls trap you at the exit of the markets, at the doorstep of your house, and even at your work. With their big smiley face they ask you to buy boxes of cookies and you end up buying multiple boxes… from every girl scout girl you see…ok
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This months been pretty eventful thus far – SF trip, friends wedding, dessert bar, baby shower, baby shower cake – to sum it all up. I have a feeling that this year will be pretty eventful, possibly lots of changes…can’t wait!. Yesterday, my church threw a small baby shower for P Jun and Verona.
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I know it’s a bit late – over 6 months to be honest – but as I was looking through my blog entries, I realized that I never posted pictures from their wedding. For my lovely friends, I created a “semi homemade” dessert bar filled with sweet desserts. All I remember from this event was
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Its a little late to shout “happy new year!” but cheers to my very first post of the new year! Lately, I’ve been receiving quite a bit of emails in regards to dessert bars and to be honest, each one takes me by surprise. All by the power of the “word of mouth”, when I
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October 30, 2012 in personal
Earlier this month, someone named Sherry messaged me asking for a recipe and then later shared that her church was going to use it for to sell as a fundraiser at their church.
Glad that my recipe was used for a greater cause. God is good.
October 23, 2012 in recipes
side note: Pitch Perfect was a great movie!
Happy Birthday to Me!! Reflection: It’s been an interesting year – filled with lots of changes (most good, some bad), a lot of growth, new passions, and new visions. I’m very excited to see what the next year has is store for me. This years journey starts as I prepare to open shop (online) soon. There’s quite a bit of bumps on the road but I do hope and pray that it’ll be an adventurous ride. In the midst of much change, I do still plan on baking and sharing my adventure here.
So as my birth day comes to an end, I will share with you my all time favorite pie recipe: drum roll please : APPLE PIE. The sweet and tart combo brings back childhood memories and who can argue when its topped off with a scoop of vanilla bean ice cream?? yumm~~ Even the ones at McDonald’s are pretty tasty (or at least the memory of them)- can you even beat 2 pies for one dollar? Here’s a simple, almost fool proof, recipe for you all.
Ingredients:
-rolled out pastry dough (in the fridge section of the market, comes with 2 rounds)
-1/4 cup unsalted butter
-1 1/2 tbsn all purpose flour
-1/8 cup water
-1/8 cup white sugar
-1/4 cup brown sugar
-3 granny smith apples – peeled, cored, and cubed into little cubes
-1/4 tspn salt
-1/2 tspn pumpkin pie spice mix
-1/2 tspn vanilla extract
Directions:
-preheat the oven to 350F
-in a small sauce pan, melt the butter and mix the flour and combine. add water, white and brown sugar. once mixture comes to a boil, reduce heat to a med-low and allow for mixture to reduce and thicken [house will be filled with the smell of brown butter and sugar]
-peel, core, cube all 3 granny apples and place in a bowl
-pour the butter mixture on top of the cubed apples and mix well.
-add the remaining ingredients :salt, spice mix, vanilla: and mix. set to the side
- on a floured board, roll out dough
-with a circle cookie cutter, cut out circles [i'm not sure what size, but i did use one that was bigger than the circumference of the top of the mini cupcake pan]
-with your fingers, thin out the sides a bit more before molding it into your mini cupcake pan [ if you're able to make it slightly bigger than the height of the pan, it'll be easier for pies to come out of the pan] [with the remaining pie crust, roll back together to make more pie shells]- place a spoonful of apple mixture into each pie shell [try not to be shady with the amount, if you like a lot of apple, maybe add one more apple to the recipe]
-with the second pie dough – roll the dough out and cut into thin strips. weave the pie dough. cut with a circle cookie cutter [actual size of the circumference of the top of the mini cupcake pan] cut out the weaves and gently place on top of each pie. with your fingers, pinch sides with the top to ensure they mold together.
-butter the top of each pie
-bake for 20-30mins [depending on how brown you want your crust], slightly cool, and enjoy~
last photo credit: handmade by sara kim
October 15, 2012 in dessert bars
side note: I took a much needed nap today….it felt good.
This past weekend was extremely busy for me - it was filled with baking, decoration, a cake order, and a beautiful photoshoot. Collaborating with my lovely friends from Handmade and Silly Hammy is always a pleasure. They’re incredibly talented in what they do and it’s always nice to share critiques and thoughts together. We each contributed something to the shoot – all inspired by fall/autumn. – Photo credit: Sara Kim of Handmade
lovely mini apple pies were created by yours truly. stay tuned for an entry with the recipe!!
Pumpkin creme brulee – freshly torched right before the photoshoot.
Invitations and cards were hand crafted by – Sara Kim from Handmade
The delicate design of the banner “fall in love” was crafted by Hannah Ham of Silly Hammy
Card, invitation, art print- www.handmadebysarakim.com
Desserts- www.audreysediblecreations.com
Banner- www.sillyhammy.com
October 15, 2012 in recipes
side note: the weather was amazing the past couple days…too bad its jumping back into the 90′s tomorrow -__-
The first flavor I think of when it comes to the fall is Pumpkin. With the spirit of fall, I wanted to share a simple creme brulee recipe with the star ingredient PUMPKIN.
Its a perfect blend of cream and pumpkin, a soft custard, definitely better for my liking than a pumpkin pie. Its a pretty friendly recipe so I hope you enjoy.~
ingredients:
- 3 egg yolks
- 1/2 cup brown sugar
- 1 tspn pumpkin pie spice mix
- 1/4 tspn salt
- 1/2 can of pumpkin puree (about 7.5 oz)
- 1 cup heavy cream
- 1/2 tspn vanilla extract
- granulated sugar and torch for top layer
directions:
-preheat oven to 325F
- In a metal bowl, whisk the egg yolks until light in color
- add brown sugar, spice mix, salt, pumpkin puree, vanilla extract and mix until well mixed
- heat heavy cream over stove top until hot – I took it off the heat right before it started boiling
-while whisking the puree mixture, slowly incorporate the heavy cream
- pour mixture into paper souffle cups (I used 1 oz cups – I used one layer but double layered it after it came out of the oven) about 3/4 of the way full [you can also put them in ramekins and fill them to the top - baking time will be longer ~30-35mins]
-place cups on top of a baking tray and back for~20-25 mins [until custard sets]
-place in refrigerator to cool
-when ready to serve, sprinkle granulated sugar on top and using a torch create a crust [my favorite part]
October 14, 2012 in recipes
Happy OCTOBER!! Its by far one of my favorite months of the year. Why you ask? … Its my birthday month!! Not only that, the weather starts to cool down allowing you to put on layers and even wear boots (my favorite). I forgot to mention, it’s also my MOTHERS birthday today ^^.
Directions:
- Preheat the oven to 350F and line your cookie trays with parchment paper
- Whisk butter, sugars, salt, apple cider instant mix until smooth
- Slowly incorporate the eggs and vanilla extract
- Mix in the remaining dry items [flour, baking soda, baking powder, ground cinnamon] into the butter mixture
- Fold in the caramel balls and refrigerate for 30 mins – allows for easy scooping
- Spoon even rounds onto parchment paper [I use a 2tsp spoon] and bake for 8 mins – I like taking my cookies out just shy of being completely baked. Allowing it to finish baking on the tray out of the oven helps avoid crunchy cookies.
Above is the picture of the Caramel Balls. They’re must softer than the caramel squares AND unlike the squares, they’re not individually wrapped (what a time saver)!!
Stay tuned for more fall time favorites!
Excited for my house to be filled with the scent of crisp cold air, cinnamon, pumpkin spice, and apple cider. Happy Fall~
