October 30, 2012 in personal
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.
-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
-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
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.~
- 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
-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]