Friday, August 30, 2013

good eats from this last week

since last week's good eats posting, i've decided to share some of the goodies i've been eating or baking and posting to instagram again. here are the latest ones from my instagram feed. seriously, all good stuff. i think my most favorite is the blueberry-lemon-fig buttermilk cake (recipe here). enjoy!

Blueberry-Lemon-Fig Buttermilk Cake via mzrichee on instagram for design. bake. run.
i think i've found my forever fruit buttermilk cake. this is seriously the best cake ever. i've already made it three times this week. last night i baked this and brought it in to share with the office today.

Summer Berries Custard via mzrichee on instagram for design. bake. run.
i couldn't help it but make this recipe i saw on food & wine's website. this was my take on their summer blackberry custard recipe. i think it's more of a pudding cake than a custard, but nonetheless, delicious.

Cookie Tin via mzrichee on instagram for design. bake. run.
isn't this the cutest cookie tin ever? so in love with this great britain illustration on this cookie tin. oh, and those english shortbreads were so good! buttery and delicious.

Deep-Fried Fish Curry via mzrichee on instagram for design. bake. run.
yes, i made another curry dish, this time with deep fried white bass. yum!

Cream Puffs, Macarons & Mini Tarts via mzrichee on instagram for design. bake. run.
you cannot go wrong with three different kinds of goodies. i made these last week and brought it in to the office to share. good stuff eh?

okay, that's all folks! for recipes of the cream puffs above, you can check out the recipe here.

Thursday, August 29, 2013

blueberry cream scones

Blueberry Cream Scones via design. bake. run.

since that first time i baked some scones, i've been a fan of it. i love how it's not too sweet and so if you're not a sweet tooth-kind of person you can have it as is, with a dab of butter or not. or if you've got a sweet tooth (i do most of the time), you can add on some jam and cream. oh it is really good, especially when it's nice and warm soon after it's come out of the oven.

i had some fresh blueberries in the fridge and decided i would finally make some blueberry scones. having a bunch of heavy whipping cream still on hand and very few eggs available, i opted for the cream scones instead because it uses no eggs or butter. the outcome like i've mentioned above is delicious. absolutely the perfect breakfast or afternoon treat. i actually had mine for breakfast. i prepared the scones the night before and had them sit in the fridge overnight. in the morning i preheated my oven and baked these delicious goodies. the house smelled wonderful the other morning when these were in the oven.

if you'd like to have a delicious smelling warm oven in the morning or any time of day, i say why not make some of these scones. again, it uses no eggs or butter so it's perfect for anyone who has an egg allergy. below's the recipe should you be interested. enjoy and as always, happy baking and eating. :)

Blueberry Cream Scones via design. bake. run.
i love how this recipe uses no eggs or butter. it's super easy to make and comes out perfect every time.

Blueberry Cream Scones via design. bake. run.
scones are perfect for any time of day really. i could eat them for breakfast, snack, lunch or yes... even dinner! ;)

blueberry cream scones
recipe adapted from food & wine

  • 2-1/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 2 teaspoons finely grated lemon zest
  • 1/2 teaspoon salt
  • 1-1/2 cups heavy cream, plus 2 tablespoons for brushing
  • 2 tablespoons fresh lemon juice
  • 5-6 oz blueberries (i used fresh blueberries, but you can use frozen ones too)
  • raw sugar, for sprinkling

  1. preheat the oven to 375°f and line a baking sheet with parchment paper (or you can use a silpat like i did).
  2. in a bowl, whisk the flour with the granulated sugar, baking powder, lemon zest and salt. using a wooden spoon, stir in the cream and 2 tablespoons of the lemon juice; fold in the blueberries.
  3. on a lightly floured work surface, gently knead the dough just until it comes together. pat into a 9-inch round, a scant 1/2 inch thick. cut the dough into 8 wedges and arrange them 1 inch apart on the prepared baking sheet.
  4. brush the scones with heavy cream (or you can use milk) and sprinkle it with some raw sugar.
  5. bake the scones for 20 to 25 minutes, until slightly firm and lightly browned on the bottom, pale on top.
  6. let cool for 5 minutes, then transfer to a rack to cool completely.

makes 8. of course, more or less depending on how you cut it. ;)

note: i don't quite agree with the cooling completely part unless you don't plan to eat it right away. generally scones are best eaten warm. they're delicious as is, but you can add butter and/or jam (or clotted cream as they do in england and i swear it's the best thing ever), if you like. to reheat room-temperature scones, place on a baking sheet, tent lightly with foil, and warm in a preheated 350°f oven for about 10 minutes.

Monday, August 26, 2013

cream puffs with whipped cream and salted caramel drizzle

Cream Puffs with Whipped Cream + Salted Caramel Drizzle via design. bake. run.

what do you do when you have a quart of heavy whipping cream in the fridge? well, you make everything and anything you can possibly think of that uses whipping cream! okay, i only made two things with it – actually, three things. i used some of them for, what else other than what it's intended for – whipped cream. i also made some salted caramel sauce and used a little bit for a coffee-spiked chocolate ganache filling for some macarons (you can check out my instagram photo of me holding a half-bitten macaron).

so yes, with all that whipping cream, i made up some salted caramel sauce the other night and let it sit in the fridge. i couldn't decide on what else to make until finally opting for some good old cream puffs. you cannot go wrong with cream puffs with whipped cream. i decided i would drizzle some salted caramel sauce on top to touch it up instead of your typical powdered sugar or chocolate ganache glaze/drizzle.

how was it? o.m.g. the best thing ever. i don't care what anyone says, but it is. everything with caramel is just better. it's so good and sticky and light and fluffy and i cannot stop eating it. yes, so. so. good. you have got to make these and you'll know what i'm talking about.

below are the recipes to making your very own delicious cream puffs with whipped cream and salted caramel sauce drizzle. if you prefer pastry cream over whipped cream as the filling, you can certainly make some using this vanilla pastry cream recipe here. seriously, cream puffs are like best thing ever, right?! i think so. yummmmmmmy! :)

Cream Puffs with Whipped Cream + Salted Caramel Drizzle via design. bake. run.
i love making and eating cream puffs. i can seriously eat the whole thing in one sitting. okay, maybe not in one sitting, but you know what i mean. it's really that good.

Cream Puffs with Whipped Cream + Salted Caramel Drizzle via design. bake. run.
the salted caramel drizzle on top brings this cream puff to another level altogether. the sweet and salty sticky drizzle is seriously a yummy added bonus.

cream puffs with whipped cream and salted caramel drizzle

for the pâte à choux pastry:
  • 1/2 cup all purpose flour
  • 1/2 tsp sugar
  • 1/4 tsp salt
  • 1/4 cup (4 tbsp) unsalted butter, cut into pieces
  • 1/2 cup water
  • 2 large eggs, lightly beaten

for the whipped cream filling:
  • 1-1/2 cups heavy whipping cream
  • 1/3 cup sugar

for the salted caramel sauce drizzle:
  • 2/3 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • 1-1/4 cup sugar
  • 1/4 cup water
  • 2 teaspoons sea salt
  • 4 tablespoons unsalted butter


to make the choux pastry
  1. preheat oven to 400°f (200°c) and place rack in center of oven. line a baking sheet with parchment paper or lightly butter or spray the pan with a nonstick vegetable spray (or use a silpat nonstick baking sheet like i did).
  2. in a bowl sift or whisk together the flour, sugar and salt.
  3. place the butter and water in a heavy saucepan over medium high heat and bring to a boil. (make sure that the butter melts before the water boils to reduce the amount of evaporation.) remove from heat and, with a wooden spoon, add the flour mixture, all at once, and stir until combined. return saucepan to the heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about 1-2 minutes).
  4. transfer the dough to your electric mixer, or use a hand mixer, and beat on low speed to release the steam from the dough (about a minute) – actually, i just do everything in the saucepan, beat the dough, adding the eggs, etc. once the dough is lukewarm start adding the lightly beaten eggs (dough will separate and then come together) and continue to mix until you have a smooth thick paste (dough will fall from a spoon in a thick ribbon).
  5. spoon or pipe 12 small mounds of dough onto the baking sheet, spacing about 2 inches (5 cm) apart. optional: you can gently brush the tops of the dough with a lightly beaten egg if you like. i usually don't.
  6. bake for 15 minutes and then reduce the oven temperature to 350°f (180°c). continue to bake for a further 30 minutes or until the shells are a nice amber color and when split, are almost dry inside. turn the oven off, poke a couple of holes in each puff and, with the oven door slightly ajar, let the shells completely cool (and dry out).

to make the whipped cream filling
  1. combine heavy whipping cream and sugar in a medium bowl.
  2. whip mixture to medium peaks.
  3. this should make enough whipped cream to fill up the puffs

to make the caramel sauce
  1. pour the cream into a small, heavy saucepan. then add in the 1/2 teaspoon vanilla extract. place over medium-high heat and bring to just under a boil, stirring occasionally. reduce the heat to low to keep the cream warm.
  2. in a medium, heavy saucepan, combine the sugar, water, and sea salt. bring to a boil over medium heat, stirring to dissolve the sugar and sea salt. then cook, without stirring, until the mixture is amber colored, 5 to 8 minutes. remove from the heat.
  3. the mixture will continue to cook off the heat and become darker, so make sure to have your cream close by. carefully and slowly add the cream to the sugar syrup. the mixture will boil vigorously at first. let the mixture simmer down, and then whisk until smooth. let cool for about 10 minutes. note: if when you add in the cream and find that not all the sea salt dissolved, don't worry. you can just omit these undissolved pieces (leave them at the bottom of the saucepan) when storing your sauce away.
  4. cut the butter into 1-inch chunks and add them to the caramel one at a time, whisking constantly after each addition. then whisk the caramel periodically as it continues to cool. note: this caramel is a little runny. if you like it thicker, you can 1-2 tablespoons of butter to thicken it up a little bit more.
  5. the caramel will keep in an airtight container in the refrigerator for up to one month.
  6. makes 1-1/2 cups.

*note: use a good-sized pan when preparing this caramel. when the hot cream is added, the caramel will boil furiously at first, increasing dramatically in volume. have ice water nearby in case of burns.

to asssemble/fill the puffs
  1. use the tip of a paring knife to make a small cut perpendicular to the first, creating an X in the side of each puff.
  2. fill a pastry bag fitted with a 1/4-inch plain tip with the whipped cream.
  3. pipe some of the cream through the X into the side of each puff until it starts to ooze back out. repeat to fill all the puffs.
  4. once all the puffs are filled, drizzle some salted caramel sauce over each cream puff. make sure you have your cream puffs sitting on a wire rack with a baking sheet underneath to catch the overflowing caramel sauce.
  5. that's it. enjoy and happy eating! :)

note: if you don't want to use a pastry bag and pipe the cream filling, you can just cut the puffs in half and spoon in the whipped cream. i use this method a lot because i can't be bothered with pastry bags and cleaning up.

Thursday, August 22, 2013

good eats from the last few weeks

since i've been mia for the last few weeks, i've decided to gather some of the instagram photos i've been taking of some of the instagram-worthy goodies i've been eating. some of them have been quite the treat. i'm not sure which ones were my most favorite, but i have to say all of them were delicious. too bad i wasn't really able to get good photos of them. but thank goodness for instagram! enjoy the photos. :)

Chocolate Coffee Macarons via mzrichee on instagram for design. bake. run.
french macarons hit the spot every time. i made these chocolate coffee macarons the other night after reading one of the comments from a guest who commented on my coffee nutella post.

Hmong Curry Noodle Soup via mzrichee on instagram for design. bake. run.
i felt a little homesick for my mother's cooking last weekend so i made the best version i know of, of her curry noodle soup; with some minor touches of my own. i love my curry thick and creamy and achieved it by adding lots of shredded chicken and coconut milk.

Chicken Pho via mzrichee on instagram for design. bake. run.
pho is probably one of my favorite all-time dishes or meal. it's seriously the best thing ever. i could have it for breakfast, lunch, and dinner and will not be sick of it one bit. it contains quite a lot of sodium and i retain water like crazy when i eat it because i get so thirsty afterwards that i try not to eat it so much. and you know how people treat themselves to chocolate or shopping or whatever as a treat? i treat myself to a nice giant bowl of pho noodle soup. seriously, the best thing ever.

Starbucks Caramel Ribbon Crunch via mzrichee on instagram for design. bake. run.
i had a starbucks reward expiring soon a week or so ago so i decided to try out their caramel ribbon crunch. bad of me, i asked for the grande. but good for me, i didn't finish it and only ordered the grande instead of the venti. all in all, i only took in half the calories, and not the whole 580! :)

Boiled Tilapia over Steamed Rice via mzrichee on instagram for design. bake. run.
tilapia is one of my favorite fish. it's probably because i grew up eating so much of it and i love how versatile it is. you can cook it in any way and it'll still turn out delicious. my mom is an excellent cook and makes the best boiled fish soup. this here was my take on hers, but much simpler (because i am lacking many of the fresh herbs she puts in hers).

Cookies & Mini Cupcakes via mzrichee on instagram for design. bake. run.
two weeks ago c and i baked these chocolate chip cookies and mini cupcakes for his end of summer camp's potluck. they were a hit and as always, the cupcakes are egg-free. one of the mini campers has an egg allergy.

Blueberry Crumb Coffee Cake via mzrichee on instagram for design. bake. run.
earlier in the month i bought a big basket of blueberries. to use some of them up, i baked this blueberry crumb coffee cake. it was perfect, with my morning coffee.

alright, that's all i have for now. thanks for browsing. :)

Tuesday, August 20, 2013

lemon loaf cake

Lemon Loaf Cake via design. bake. run.

yes, i know, i've been MIA lately. but just because i haven't been blogging about any baked goodies or delicious eats doesn't mean i haven't been baking or eating good stuff, or designing or even exercising/running. actually, i have been with all of that. in fact, i've been baking a lot. i just haven't been taking any pictures and sharing them on here. that's because i can never find the time to take pictures of all the delicious eats i've been making. about the only time i can take photos of any baked goodies i make is in the morning and mornings around here are quite hectic with two little ones.

but yes, at long last, here is a yummy post. and if these photos aren't so great, it's because i took them with my phone this morning. so please, forgive me for the awful backgrounds and anything else that's imperfect about it. ;)

over the weekend my bro-in-law stopped by with a giant bag of freshly picked meyer lemons from his backyard. i kid you not, when i say giant, i mean one of those 13-gallon white garbage bag. it was halfway full at least, with who knows how many lemons. i know i've used about 1/3 of it already and there's still a ton left. so you see, my bro-in-law has this good-size (i don't think it's huge, but it sure produces a ton of lemons) lemon tree out back in his yard. it seriously is one lemon-producing machine because no matter how many branches he has cut off, the tree still finds ways to get more lemons out.

anyway, i decided to make use of the lemons. one of the things i've made with these lemons is this lemon loaf cake. i've made this recipe twice already in the last three days. it's pretty simple, so yes, piece of cake. i love how lemony this cake is. the amount of lemon juice is perfect and the added zest in the cake really makes all that lemon flavor stand out. i love how it uses both butter and oil and not just one or the other. the cake comes out just right and not dry at all. oh, to make it even more lemony is that added lemon glaze at the end. oh, so good. our house smelled delicious as the cake was baking in the oven. i couldn't wait to get it out and eat it while still hot. but yes, i was patient enough to wait until it cooled down to slice into it.

below's the recipe should you want to make it yourself. it's very easy and pretty straight forward. i've baked it twice already with minor adjustments and it hasn't failed me once (or twice). so go ahead and make some. these are delicious as an accompaniment to that afternoon tea or with your morning breakfast (i had it this morning w/ my iced coffee). enjoy and happy baking! :)

Lemon Loaf Cake via design. bake. run.
i love how lemony this cake is. it's the perfect treat with that afternoon tea or morning coffee.

Lemon Loaf Cake via design. bake. run.
this lemon loaf cake is so easy to make. you can make it again and again and it'll turn out just perfect every time.

lemon loaf cake
recipe adapted from sugar loco

  • 1-1/2 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 cup sugar
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 1/3 cup fresh lemon juice
  • 1/2 cup oil
  • zest of one lemon

lemon glaze:
  • 1 cup powdered sugar
  • 1/4 cup lemon juice

  1. preheat oven to 350°f. prepare 9x5 loaf pan or 6 mini pans.
  2. in a large bowl combine flour, baking soda, baking powder and salt.
  3. in a medium bowl combine eggs, sugar, butter, vanilla and lemon extracts, and lemon juice with a mixer. scrape bottom to make sure all is combined.
  4. pour dry ingredients into wet ingredients and blend until smooth, scraping sides and bottom of bowl.
  5. add oil and lemon zest. mix well.
  6. pour into prepared loaf pan(s) and bake for 45 mins (9x5) or 25 mins (minis). note: i did the loaf pan and only baked mine for 43 mins and it was fine. but of course, every oven is different.
  7. insert toothpick to test. if the toothpick comes out clean, they should be good and taken out of the oven.
  8. once removed from the oven, let the cakes cool in the pan for 5 minutes.
  9. while cake is cooling in the pan, prepare the glaze. combine both the lemon juice and powdered sugar and whisk to combine.
  10. remove the cake from the pan(s) and onto a wire rack. make sure and put a cookie sheet or newspaper under the rack. pour glaze over the cake loaf. let the cake cool completely on rack.
  11. once cooled, slice and serve. enjoy!

makes 10-12 servings depending on how thick or thin you slice it. cake is good for 1-2 days covered/wrapped (uncovered for me because i'm too lazy to cover it so we leave it uncover, plus it gets eaten within a day) at room temperature. it could probably go longer, but it might go dry as the days passes. enjoy! :)

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