I have been a sucker for scones ever since my Auntie S. made a batch of blueberry scones when I was in elementary school. I begged her to share her recipe with me, and I even invented my own little technique for stuffing blueberries in the middle of the scones. It was my solution for the messy, purple, staining mess that came with mixing blueberries into the dough. I don’t do that anymore (although my mom says she liked it that way), but I do still love to make cream scones!
**REMINDER: BOOK GIVEAWAY ENDS TONIGHT AT 11:59PM PST! :]]**
HOORAY! I JUST FOUND MY NEW FAVORITE WAY TO USE UP EGG WHITES!
…and I had a lot of them. I should’ve taken a picture of the three cups of egg whites brimming over in my Pyrex. Kinda gross. Why so many egg whites? Because ice cream, my friend. Lots and lots of ice cream. Specifically, lots of “frozen custard,” which is just a fancy way of describing a method of making ice cream with egg yolks.
Made an angel food cake, egg white omelette, or some macarons and have leftover egg yolks? Here are ideas for using ’em up! I love rich, creamy desserts, and here are some of my all-time favorites! Bookmark or pin them so they’re handy the next time you need this!
Using up egg yolks is easy for me. Ice cream, creme brulee, pastry cream… these are all some of my favorite things. I’m always left with a bowl full of egg whites, so I’ve had to find ways to finish off up to sixteen egg yolks at a time! Here are my favorite ways to not waste those whites. Bookmark or pin them so they’re handy the next time you need this!
If I could only choose 10 items to serve in my future bakery, these honey almond bars would definitely make the cut. They’re simple, they’re classy, and they’re a perfect buttery complement to a cup of coffee or tea!
What do you think happens when I mix these ingredients together and stick ’em in the oven?
….
THIS!
AMAZING, right?! I would have never guessed that peanut butter, eggs, coconut oil, and bananas make delicious, light and fluffy muffins… but they do! They really do! I threw in a handful of chocolate chips cuz, well, that’s my thing. I feel like I’m eating a complete breakfast when I stuff one of these guys in my mouth!
I LOVE 85C’s sea salt iced coffee. There’s something about the creamy frothiness and the tiniest hint of salt that really makes my taste buds happy. It’s especially refreshing on a hot summer day. I had my first taste in Irvine, and it was always one of the must-haves whenever we went down for a visit. I was so excited when another milk tea shop opened up closer to home, offering Snowfall Iced Coffee, which is a very similar drink. At nearly $5 a cup, though, this wasn’t something I was willing to pay for regularly. I carefully watched them make it and of course went home and tried to recreate it. I think I came pretty close! If you enjoy your iced coffee creamy and sweet with a hint of something different, give this recipe a try and tell me what you think!
As promised, I’m working on a series of posts on how to shape children’s behavior. It’s taking some time, so I hope you enjoy this tasty dish in the meantime!
One of my favorite meals to prepare is brunch. Not only are many dishes guilty-yummy, but brunch usually means good friends and warm conversation– YAY! I randomly came across this fun recipe a few years ago. It’s super easy to put together, and it’s a unique way to offer proteins other than the usual bacon and sausage. It’s been a hit every time I’ve made it; it looks great, but also tastes delicious. I also appreciate having a baked item for brunches, so you don’t have to man the stove when you’d rather be chatting with friends. A tasty, unique dish with a fun twist on a popular children’s book
I still remember the first time. I was a college student. We were at Crepevine in Berkeley, and I probably should have gotten something off the savory menu. It was, after all, dinner time. But I couldn’t resist, and instead I selected The Jamaican: Bananas in Caramel Rum Sauce.
I was intrigued. Caramel? Rum? Bananas? What on earth would that taste like? Soon, I found out.
It was spectacular. I had never really had cooked bananas before this, but cooking them in a buttery caramel sauce was definitely the way to go. I wasn’t sure if that addictive flavor was the caramelized banana, the buttery browned caramel, or maybe… the rum? It didn’t matter. When you melded them together and then topped it on smooth, vanilla bean ice cream and a touch of whipped cream, it was magic. My taste buds swooned over the new notes of delicious, and I felt like Remy in Ratatouille as he explained the beauty of food to his brother in the alleyway, fireworks and all. Mmmm.
So of course, the next step was to make it. It wasn’t very hard, actually. There was obviously butter, sugar, rum, and bananas in it. I’d figure out the rest.
…Turns out, that’s all it took. Four ingredients = an explosion of happy in my mouth.
Growing up, mall food was a thing of luxury to me. You know, Chinese parents. In the same way that going to the movies meant enjoying buttery popcorn by smell, I could only enjoy the flavors of Cinnabon and Mrs. Field’s Cookies through their intoxicating scents, inhaling deeply the way I imagine Charlie did when walking past Mr. Wonka’s gates. Looking back, I’m glad my parents didn’t spoil me by buying me whatever I wanted. But I’m equally glad I can spoil myself by making whatever I want, now.
Several years ago, Ben and I plotted to visit the local mall to get a special Cinnabon-y treat. For some reason, it had come to mind and we were both craving it. When we arrived, mouths watering and splurge-ready (I’m pretty sure mall food will feel like a splurge for the rest of my life), we were distraught to find that it had closed right before we arrived! Noooooo!!!!
On the way home, disappointed and hungry for sweets, I decided we could just make it ourselves. I looked it up and found a promising recipe– “Clone of a Cinnabon” on allrecipes.com. Unfortunately, the instructions required a breadmaker. There’s probably an easy workaround, but I’m no bread master, so I had to study the comments to figure it out. Here is the resulting recipe after reading dozens of comments and reviews! I also increased the proportion of filling and icing. Noms. It breaks my 8-ingredient preference (although you should have most of the pantry items already), but trust me– it’s worth it. So deliciously worth it!
The ooey gooey cinnamony and buttery brown sugar filling screams comfort food, and the cream cheese icing is just a melty glob of lip-smacking yum! I add a splash of lemon juice to my frosting to give it a little zing. Most people can’t tell what it is, but it gives it that extra something that makes it really finger-licking delicious! My favorite is the very middle, where you have the highest ratio of sweet filling to bread, and can wipe up all the extra frosting into one marvelous final bite. Sigh.
You can make these the night before and refrigerate them, then pop them into the oven the next morning. You can also freeze them and thaw them in the refrigerator the night before you plan to make them, so it’s a great make-ahead treat as well!
There are few things better than waking up to the warm scent of brown sugar, butter and cinnamon wafting through your room! It’s a perfect way to wake your loved ones on a Saturday morning, and also reheats wonderfully in the microwave for a midnight snack!
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