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Red Bean + Black Sesame Madeleines-8

Black Sesame Madeleines + Red Bean Madeleines

February 7, 2016

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Red Bean + Black Sesame Madeleines-8

Black Sesame Madeleines + Red Bean Madeleines

February 7, 2016 | 1 Comment

So it’s around this time of the year when the sky becomes grey with sadness, the grass dries yellow, and the geese flood the pond that homework, projects, and tests (but mostly projects) pile like a thick blanket, muffling all my dreams of going to bed before 12. Thus goes my sanity and my ability to think like a rational, clearminded, teenager.

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If I was one, I would have made cookies that don’t require washing the pan after every. single. batch. Thank goodness there’s only 3 batches.

If I was one, I would have not made these on a weekend where I had 3 violin contest thingies and multiple projects to finish (which I totally did not ignore btws… insert guilty face emoji HERE).

If I was one, I would not have made them saturday and photographed them sunday, running myself silly making sure nobody ate them (somehow, 1/2 of them dissipated when I wasn’t looking).

If I was one, I would not have used red bean because my family absolutely adores red bean which probably contributed to the dissipation stated above…

If I was one, I would not have used black sesame which is more grey and encouraging than lemon madeleines (I mean encouraging in the eating sense).

Lastly, if I was thinking the least bit rationally, I would have realized that I was being irrational trying to chase people away and should’ve just stuffed as many in my mouth as possible while they were there.

Red Bean + Black Sesame Madeleines

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Notes

// The most of ones in the pictures are the madeleines from the two batters mixed together.

Black Sesame Madeleines + Red Bean Madeleines
Black Sesame Madeleines
2 eggs
1/2 cup roughly ground black sesame seeds
1 tsp honey
1/4 tbsp sugar
4 1/2 tbsp melted butter
1/2 cup flour
1 tsp baking powder
pinch of salt
Red Bean Madeleines
2 eggs
1/2 cup sweetened red bean paste
1 tsp honey
1 tbsp sugar
4 1/2 tbsp melted butter
1/2 cup flour
1 tsp baking powder
pinch of salt

Beat the eggs, ground sesame/red bean, sugar, and honey together in a bowl until the volume doubles. Add in the melted butter and stir until fully combined. Into the mixture, mix in flour, baking powder, and salt until fully combined.

Cover with plastic wrap and place in the refrigerator for 3 hours to overnight.

Preheat the oven to 445 F.

Grease the madeleine pan and add in a spoonful of batter (about 2/3 full).

Place in the preheated oven and immediately reduce the temperature to 400 F. Bake for 3-4 minutes.

Reduce the temperature to 350 F and bake for 4-5 minutes until done.

http://www.sprinklewithsalt.com/2016/02/07/black-sesame-madeleines-red-bean-madeleines/

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Nian Gao-10

Nian Gao -i.e. Sticky Cake, 年糕 {gluten free}

January 31, 2016 | 4 Comments

Okay so sticky cake is only what I translate this as. It seems that whenever the chinese name foods cake, it’s not actually the stereotypical soft, fluffy, thickly frosted cakes that are so common in America. This particular cake is apologetically bouncy, squishy, and chewy.

Nian gao is essentially a mix between mochi and a blondie. Their baby somehow had cake-like characteristics. πŸ˜›

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Nian Gao

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that picture is basically showing how i take pictures -on my tippy toes because i’m short πŸ˜‰

Also funny story (at least to me, it might not make sense to you), I wanted to put the chinese characters on this post and I didn’t know which ones they were (because some characters sound exactly the same in chinese but are completely different) so I went to ask my mom because moms know everything, right? Well, she wrote down 年糕, and I asked her if she was sure that she got the right εΉ΄. Apparently she wasn’t sure. 😐 I searched it up later and it turns out she was right which means this actually roughly translates to “yearly cake” but I like the sound “sticky cake” better. πŸ˜›

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I realized this weekend that I don’t really have any simple, traditional recipes on here that make me think of home. While this mochi-blondie mix of a cake isn’t necessarily one of them, it is certainly one of my favorite cakes for the unique, moreish texture and the ease of preparation. It’s really unbeatable.

Notes

// I got this recipe from a friend of ours.
// I split this up among three pans and topped one with coconut. Another I stirred in about 1/2 a tsp of matcha and lined the pan with dollops of red bean paste. The last one was plain because plain is actually pretty great!:D

Nian Gao
4 1/2 cups glutenous rice flour
3 eggs
1.5 cup sugar
2 cups milk
1 stick of non salt butter

Preheat the oven to 380 F.

Mix everything together in a large bowl.

Pour into an oiled 9 x 13 baking dish (I like to line mine with parchment paper).

Bake for 1 hour.

http://www.sprinklewithsalt.com/2016/01/31/nian-gao-i-e-sticky-cake-%e5%b9%b4%e7%b3%95-gluten-free/

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No Knead Hokkaido Milk Bread-6

No Knead Hokkaido Milk Bread

January 24, 2016 | 9 Comments

There are days that I want to knead to my heart’s content -for the dough to form a thin windowpane that could substitute for glass. This weekend did not contain any of those days. It was more of a throw stuff into a bowl and hope something good comes out weekend.

My family has always been fans of soft, fluffy bread -the kind that you can dig a hole in and sleep without any problem. For me, that kind has always been the harder kind because I can bake out a brick no problemo! (no offense crusty breads) But for reals, my family, we all hold grudges against crusty breads for one reason or another. Mostly because the outside is really hard (and I’ve baked those ‘great’ ones where the golden crust sings with glory as you pull it out) but after a few hours, it’s really easy to hit someone over the head with it and knock them out (not literately btws… but it would probably work -if any of you guys try it, don’t tell me about it and please don’t tell anyone you got the idea from me).

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The crusty breads are usually the ones that get the ‘mix and refrigerate’ treatment and for a practical reason too. The combination of the lack of intensive kneading with the long cold fermentation develops the gluten structure so that irregular holes are speckled all around. This really is unfavorable in a soft snacky-type of bread in which the crumb is supposed to be super even and shreddable.

But I really didn’t feel like kneading and spending the night in the kitchen with the scale.

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So instead of kneading, I stuck the enriched, soft, milky dough into the refrigerator overnight to let the fragrant layers of flavor to develop and in the morning, I pulled out the puffy, stiff dough out and split it into three pieces. Then, instead of shaping it into a roll once, I did it twice to ensure the even crumb and shreddability. After the dough had risen, I stuck it into the oven where it promptly grew to twice its size again and touched the heating grates. This lead to a bunch of annoyances that you’d probably be better off not knowing. πŸ˜‰

Anyhow, this loaf ended up 200% better than what I had expected. So fluffy, milky, and flavorful. If you can cut into this hokkaido milk bread’s cold dark heart without a problem and then toast it perfectly, you have done something horribly, horribly wrong. I even had trouble pulling the smaller loaves apart without squishing them because this bread is so dreamily fluffy.

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No Knead Hokkaido Milk Bread
Tangzhong
1/4 cup flour
3/4 cup milk
Bread
1/2 cup warm milk
1/4 cup sweetened condensed milk
2 tsp yeast
2 tbsp sugar
1 tsp salt
2 1/4 cup flour
1/4 cup butter
1 egg
1 tsp salt
all of the tangzhong
Egg wash
1 egg

In a saucepan, mix the ingredients for the tangzhong over medium heat until the mixture is at a pudding-like consistency, stirring constantly. Take off the stove and whisk periodically until cooled. Alternatively, you may put it in a bowl, place plastic wrap over it, and stick it in the refrigerator.

For the bread, combine the milk, sweetened condensed milk, and yeast together. Whisk until the yeast dissolves.

Mix in the rest of the ingredients. Cover and place in the refrigerator for 12-24 hours.

On a floured surface, split the dough into 3 equally sized portions. Roll one into a long rectangle-ish shape and then roll it up from the short end. Let it rest for 5 minutes. Take it and roll it into a rectangle again and roll it up from the short end. Place in a 9 by 5 bread pan.

Repeat with the other 3 pieces of dough.

Let the bread rise for 1.5 - 2 hours, or until roughly doubled.

Preheat the oven to 425 F.

Whisk the egg for the egg wash and brush it onto the bread. Bake for 10 minutes.

Lower the oven temperature to 350 F and bake for 30 minutes. You may need to cover the loaf with aluminum foil to prevent it from getting too dark.

Let the bread cool before eating (or not... :P)

http://www.sprinklewithsalt.com/2016/01/24/no-knead-hokkaido-milk-bread/

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Single Serving Oat Waffles-6

Single Lady Oat Waffles {gluten free, vegan}

January 17, 2016 | 10 Comments

Heyyyy I’m back!

With waffles. For one. Because who can be bothered to stand next to the waffle maker for agessss patiently pouring waffle batter and scoping out waffles? Not meeeee.

These are perfect for a school morning. You see, I have this thing for routines. I do not like routines to be broken. Which is kinda why I was upset that I had nothing to post last week. But I was also sick last week.

I digress.

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My morning routine has been, for the longest time now, the same. So same that I’ve got it down to the minute. Saying it that I’ve got it down to the second would be nearly an exageration. 15 minutes for breakfast. Exactly 15 No more, no less. 10 minutes for finishing my homework that I procrastinated on that I spent forever on but didn’t finish or for studying reviewing for tests that I didn’t feel like studying for the night before.

As you can imagine, 15 minutes for breakfast is not a lot of time. That’s why I get so annoyed if I have to make too many waffles. I fall behind on my daily routine and I really really don’t like that.

That’s right, I’m an routine obsessed leading follower (ROLF)

So I made up this 1 waffle recipe to help the rest of us deal with the struggles of more than one waffle. Of course, if you have family you might want to quadruple this or use the one waffle to watch the envy creep up on their faces, but let’s not do that, okay?

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Single Serving Oat Waffles

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Also, you might just be like, you crazy face, why don’t you just make multiple waffles on the weekends and freeze them?. Microwaved reheated waffles are not the same. That soggy little slice certainly does not equate to a steamy, crispy, fresh made waffle in the morning and I will not stand for it. If I’m getting up at 6 in the morning, I better have a good breakfast to make up for the 30 extra minutes I could have stayed in bed πŸ˜‰

These waffles are perfect. They’re slightly bumpy and hearty but soft as a pillow and fluffier than feathers. They keep me full until 6th hour (aka lunch aka chaos aka homework time) which is great because during 5th hour, I will be thinking about how freaking awesome Emily Dickinson’s poems are instead of how everything in the poems symbolize chicken and fruit.

Also, powdered sugar + berries or maple syrup + salted butter take these over the top even though they might not be vegan then. :/

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Notes

// Since oat flour is gluten free, you can technically beat the crap out of the batter and still end up with tender waffles. Just saying… πŸ˜›

Single Lady Oat Waffles {gluten free, vegan}
1/3 cup milk {cow's, rice, etc.}
1/2 tbsp ground flaxseed
2 tsp coconut oil or butter, melted
1 tsp sugar
1/2 cup oat flour
1/4 tsp vanilla
1/8 tsp cinnamon (optional)
pinch of salt
1/2 tsp baking powder

Heat the waffle maker (i.e. plug it in) and oil it. Combine all the ingredients in a bowl.

Pour the batter into the prepared waffle maker and cook according to the instructions that came with the waffle maker, until golden.

http://www.sprinklewithsalt.com/2016/01/17/single-lady-oat-waffles-gluten-free-vegan/

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Cranberry Coconut Cake

Cranberry Coconut Cake with Cardamom Crumble {gluten free}

January 3, 2016 | 12 Comments

Wow lot’s of Cs in that title. In the time that people are probably starting on new diets, I’ve decided to lure you with a cake. But please do allow for an explanation.

I’ve recently discovered my new favorite ingredient, coconut flour. It looks nearly exactly like flour but with an ivory-ish ting and is super full of fiber (hello cellulose!). The only problem is that it also soaks up a lot of water (like a ton, no joke) which makes developing recipes kinda difficult. However, this also means that a little bag of coconut flour will go a really long ways. It’s also gluten free which means more people can enjoy it πŸ˜‰

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Also, things that use coconut flour don’t really taste like coconut (coconut haters rejoice! -but let’s be serious, why are you still here if you hate coconut???) and if you really want to intensify the flavor, sprinkle on some toasted coconut or use coconut oil instead of butter.

Plus, there’s cranberries in there! Who said cranberries were only for holidays? They’re wonderful in this cake, giving it a little tartness to balance the sweetness of the cake and crumble πŸ˜€

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Coconut Cranberry Cake with Cardamon Crumble

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Notes

// Coconut flour cake adapted from here.
// Feel free to omit cardamom if you don’t like it / don’t have it.
// If you can’t find cranberries / don’t have it / don’t want to buy it, jam can be used in place of the cranberry topping.

Cranberry Coconut Cake with Cardamom Crumble
For the cake
1/2 cup vegetable oil or melted butter
2/3 cup sugar
1/2 teaspoon salt
2 teaspoons vanilla extract
6 large eggs
1/2 cup coconut flour
1 teaspoon baking powder
For the cranberry topping
1 cup cranberries
1/2 cup packed brown sugar
1/2 tsp vanilla
For the oat crumble
2 tbsp butter, melted
1/4 cup sugar
1/2 cup oat flour
1/2 tsp vanilla
1/4 tsp ground cardamom

Preheat the oven to 350 F.

Line the bottom of a 6-8 inch round pan. Grease the sides.

Mix the ingredients for the cake together in a large bowl. Pour into the prepared pan.

Blend all the ingredients from the cranberry topping together in a food processor until chopped and the juice slightly starts to come out. Spread this on top of the batter.

In a small bowl, combine all the ingredients of the oat crumble and crumble over the batter and cranberry topping.

Bake for 35-50 minutes, until golden and a toothpick comes out clean.

http://www.sprinklewithsalt.com/2016/01/03/cranberry-coconut-cake-with-cardamom-crumble-gluten-free/

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Tiramisu Eclairs-23

Tiramisu Eclairs

December 27, 2015 | 12 Comments

So I realized earlier this week (or last week, depending on what week you consider sunday in) that this was going to be my last post of 2015, which made me quite pensive. I can’t believe it; I still think we’re in 2012 most of the time and I’m still well, 12. It’s strangely bittersweet.

When I was little, I thought that growing up would be really fun. I couldn’t wait until I was in high school, or even better, in college! And now, I can definitely wait until college. The past seems to have passed so fast, the present so enjoyable, and the future, so bright.

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Thus I decided to make eclairs because as defined by the french dictionary above, it does have two meanings. Lightning, and of course, a pastry -both are so symbolic of the time past in this last orbit that earth made (I’m a nerd okay?).

I think I walked away for 2 minutes, a clap of lightning struck and eclairs puffed up. Oh yeah and btw, it’s 2016. That’s literately how this past year seemed to me. It’s been so wonderfully filled with bright strikes of light, but there was always a sense of darkness too because -what is light without darkness?

Anyhow, enough of this stuff. I digress.

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My newfound love this year has been coffee + sugar + lots of milk. I used to not like coffee at all, but somehow I’ve managed to warm up to it if it has a lot of milk. Anyhow, because of this same reason, I used to not like tiramisu at all. My first time making it was at a friends house during winter break. They had just come from a vacation in Italy (lucky ducks…) and really enjoyed their tiramisu. So we layered it in pretty little jars (though mine came out quite a bit worse than imperfect), chilled it, and ate it. It was so fun though, gently dipping ladysfingers in coffee trying to get the least amount of coffee on them as humanly possible and a light, light sprinkling of dirty cocoa powder.

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For some reason, now I find the combination of coffee, chocolate, and cream that is tiramisu impossibly irresistible. As I was making the coffee cream for the filling of these eclairs, I could not keep my fingers out (neither could my mom…) and I eventually had to hide it.

Also, I thought you guys would like to see the insides (how thoughtful of me!) so I ate half of it and then took a picture πŸ˜› Best photography trick ever. Oh then, of course since I ate half of it, I had to eat the rest right? How horrible it would be if I left that job unfinished! πŸ˜‰

Notes

// Eclair recipe + technique is adapted from here.
// Tiramisu cream inside is adapted from here.

Tiramisu Eclairs
For the choux
6 tbsp butter
1 tsp sugar
1/4 tsp salt
1/4 cup flour
3 eggs
For the creme
2 egg yolks
2 tbsp sugar
1 tbsp hot water
1/2 tsp coffee powder
pinch salt
4 oz. mascarpone cheese
1/2 cup heavy cream
Chocolate ganache
1/2 cup chocolate
1/4 cup hot cream

Preheat the oven to 350 F.

Combine the butter, sugar, and salt in a saucepan and heat until the butter melts. Take the pan off the stove and stir in the flour. Place the saucepan back on the stove. Cook until the dough sticks in a cohesive mass, then 1 minute more. There should be a little layer of starch at the bottom of the pan.

Put the dough mass in another bowl and whisk the eggs in one by one.

Scoop the dough into a pastry bag fitted with a fine teethed star tip. Pipe out 10 inch long eclairs on a baking sheet. Sift powdered sugar over the pipped eclairs.

Bake for 40 minutes or until the eclairs are golden.

Whisk the hot water and coffee powder together. In a double broiler, whisk the egg yolks, sugar, salt, and coffee mixture until light and very thick.

Whisk the mascarpone cheese with the heavy cream until stiff peaks form. Fold in the egg yolk mixture. If it is too soupy, whip the mixture until it is smooth.

For the chocolate ganache, mix the chocolate and hot cream together until smooth.

To assemble, poke 2-3 holes on the bottom of the eclairs and pipe the coffee filling into the eclairs. Dip in the chocolate ganache. Pipe little blobs of the coffee cream onto the top of the eclair and sift a little bit of cocoa powder.

http://www.sprinklewithsalt.com/2015/12/27/tiramisu-eclairs/

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Gingerbread Marshmallows-2

Gingerbread Marshmallows {gluten free}

December 20, 2015 | 11 Comments

It’s break, it’s break!!! You cannot possibly fathom how excited I am for this. I can now finish up my personal to do list (although how much will get done is not clear) and most importantly, sleep! Even though this means that half of sophomore year is over (omg AP classes next year), I’m too enthused for break to care one bit.

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Now, can I just say how glad I will be to actually be able to be in my bed for more than 5 hours and wake up without slapping the snooze button 10 times? I might actually make some pancakes to celebrate.

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I’ve had the idea of making gingerbread marshmallows for quite a while now. Most recipes for marshmallows include a lot of corn syrup but here, I’ve replaced it with molasses since that’s what gingerbread includes. This results in a much more flavorful marshmallow instead of one that tastes plain. With the warm mixture of spices, this makes your hot chocolate much more exciting πŸ˜‰

Notes

// Recipe adapted from here.

Gingerbread Marshmallows
10 cardamon pods (1/2 tsp), ground
1 tsp ground ginger
1/4 tsp cloves
3 tablespoons unflavored gelatin powder
1/2 cup cold water
1 1/2 tablespoons vanilla extract
3/4 cup water
1 1/2 cups granulated sugar
1 1/4 cup molasses

Mix the cardamon, ginger, cloves, gelatin, cold water, and vanilla extract together in a stand mixer bowl. Word of warning, it will become firm and solid.

In a large saucepan, combine water, sugar, and molasses together. Boil until soft balls form when the syrup is dropped in water.

With the whisk attachment and the stand mixer going on medium speed, slowly pour in the hot syrup into the gelatin mixture. It will become soupy.

Increase the speed to high and cover with a towel. Beat for 10 minutes.

Meanwhile, oil some parchment paper and place it in a 9 by 13 inch pan.

Pour the whipped mixture into the prepared pan and scrape clean. You can also put it into a piping bag fitted with a tip and pipe out little shapes onto a flat piece of parchment paper.

Let the marsmallows sit for 6-24 hours. Then, sprinkle powdered sugar on top and cut into squares. Toss them into more powdered sugar.

Plop them in hot chocolate or just eat them plain, fluffy and fresh.

http://www.sprinklewithsalt.com/2015/12/20/gingerbread-marshmallows-gluten-free/

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Mint Brownie Crinkle Cookies-7

Peppermint Brownie Crinkle Cookies

December 13, 2015 | 8 Comments

I promise I’ll get to responding to all your lovely comments very soon -right after finals πŸ˜‰

Normally, the weather at this time of the year would be freezing cold so I could feel really good snuggling with a blanket and a cuppa hot cocoa. Instead, it feels like spring and I no longer want hot chocolate. I really don’t know what to make of it.

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But that’s partially because I haven’t gone outside for more than 5 minutes since school started.

Anyhow, instead of drinking hot cocoa, I made a bunch of cookies instead. They taste like a thin mint, a brownie, and a crinkle cookie made a baby, as theoretically and biologically impossible that sounds. Thus, it’s minty, chewy, covered in a crackly layer of powdered sugar and deliciously chocolaty.

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Right around now you might be wondering how the heck did a ‘brownie’ get involved in a cookie? Well, you see I made brownie batter at like 11 pm because I had a bad day but didn’t really feel like staying up (I had 3 tests the next day + a speech) so I stuck it in the refrigerator. When I finally baked them Friday night, the batter had thickened to the consistency of cookie dough and I was hit by a sudden inspiration of those famous chocolate chip cookies that rely on a 36 hour resting period. So I rolled them in powdered sugar and stuck them into the oven.

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They came out perfect. This is the first productive mistake I’ve made all week.

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Peppermint Brownie Crinkle Cookies
1 cup dark chocolate
1/2 cup butter
2/3 cup sugar
2 eggs
1 tsp vanilla
1/2 tsp salt
2/3 cup flour
1/2 tsp baking soda
1 tsp peppermint extract

Melt the chocolate and butter together in a large bowl. Add in the rest of the ingredients and stir until combined. Cover with plastic wrap and refrigerate for at least 12 hours.

Preheat the oven to 375 F. Using a spoon, scoop out 1-2 tsp of the dough into a bowl of powdered sugar. Roll until completely covered and place on a baking tray. Place each cookie ~3 inches apart.

Bake for 10-12 minutes. They will still be soft when coming out of the oven + look slightly underdone.

http://www.sprinklewithsalt.com/2015/12/13/peppermint-brownie-crinkle-cookies/

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Mysterious Dark Caramels -4

Mysteriously Dark Caramels

December 6, 2015 | 6 Comments

Soooo normally, if I wasn’t in high school I would be celebrating the fact that there’s only 2 more weeks left of school before break. But au contraire, I’m stuck worrying about the deadlines for numerous projects and dates for countless tests and finals. Of course, this has some fun to it too as I figure out how to squish in baking + photographing + blogging into the equation. It’s quite an allusive little puzzle.

but for those of you that were wondering, baking + photographing + bloggingis a routine that must be followed because routines are meant to be followed and not broken. Thus, I must bake and photograph.= procrastinating

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Fortunately it’s also a stress reliever. Proof? I feel 200% better already.

I must confess that I’ve been doing debate allll weekend so I’m freaking busy talking about standardized tests (nayyyyyyyy please stop nobody cares for them; teachers should know what they’re doing or hire better teachers) and campaign finance reform (don’t. even. ask.), hence all the proof and scrambled thoughts.

I’ve barely had time to sleep unless it was on a bus and finish my bucket loads of homework.

But enough of my endless complaining about school. I digress.

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So you see these caramels and how they’re supposed to be ‘mysteriously dark?’ yep, I didn’t feel like styling them that way because ‘dark’ just doesn’t fit in the holiday mood and I really could not stand anymore darkness after not seeing the sun for more than 5 minutes for a entire week. A better name for the caramels would be ‘Soy sauce honey caramels.’ (PLEASE DO NOT RUN AWAY)

Let me explain myself. I’m asian and my soy sauce experience is extensive (most of which you probably don’t want to know about). But anywho, there was this one time I saw this recipe that covered boiled sticky rice balls with soy sauce and honey. It was DELICIOUS and I ended up thinking to myself, I wonder how this would taste caramelized…

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Thus, the moment of revelation when I tried one of these while researching the pledge of allegiance (I seriously don’t see the point in why we have to say it every. single. morning.). The flakes of salt crunched and brown, sugary strings were left all over my papers. They were caramely with a depth of flavor that’s absent in regular caramels. You can’t taste the soy sauce at all, but its presence is definitely acknowledged. Two other great points about these caramels: there’s no need for a thermometer and there’s no corn syrup!

Mysteriously Dark Caramels

Mysteriously Dark Caramels

1/3 cup milk
2 1/2 tbsp butter
1 1/2 tsp soy sauce
3/4 cup sugar
2 tbsp honey

Line a 9 by 5 baking pan (or a similarly sized pan) with parchment paper.

In a small cup, combine the milk, butter, and soy sauce. Heat until the butter is melted or the mixture is hot. Set aside

Fill a clear cup with cold water.

In a saucepan, combine the sugar and honey. Stir until the mixture becomes golden and liquidy. Use a spoon to drip a drop or two of the mixture into the cold water. It should immediately form a ball. If not, cook, stir and repeat the dripping process until it does.

Pour in the milk mixture and stir vigorously. It will bubble A LOT but for a very short time if you stir.

Take off the heat once the fast bubbling stops, or until the mixture forms a soft ball when dropped in water. Pour into the prepared pan and let the caramels set in the refrigerator. Sprinkle with salt ;)

http://www.sprinklewithsalt.com/2015/12/06/mysteriously-dark-caramels/

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Gingerbread Cookies-16

Pepparkakor

November 29, 2015 | 8 Comments

Every year my friend and I would get together at her grammy’s house to make gingerbread houses. It became a sort of tradition to glue gingerbread brickscookies together while stuffing ourselves with an uncountable amount of candy and covering the floor with little sweet balls. Subsequently, every year, I would ask my mom if I could eat it. The house was a building made out of cookies, glued with icing, and had colorful candy decorations. Um, so what part of it wasn’t edible and delicious?

Undoubtedly, winter break became my favorite time of the year. The cuddling with furry blankets, the drinking of hot chocolate, and the endless singing of random catchy Christmas carols all made it so warm and intimate. There was always snow too. Because I live up north in the US, santa clause would always bring a big bucket of snow to dump on our town during the holidays and my friend and I would have the BEST time jumping in snow piles and attempting to make igloos.


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Consequently, December is just a joyful time and I am super excited with all the cozy recipes I get to make now! Marshmallows, cookies, caramels, truffles, macarons, anything that is cute + giftable will have a 101% chance of showing up in my kitchen starting with these awesomely crispy pepparkakor.

They might not be the traditional Swedish ones (because I’m not swedish + I’ve never been to sweden though it sounds like a sweet place to go someday), but they are dancing with lively spices and the texture is unbelievable. It’s crunchy, but not owithinkibrokeatooth crunchy, they’re more like a melt in your mouth cracker that crinkles as soon as you put a finger on it. So in short, really good.


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Notes

-The amounts of each flour may be altered as long as the total amount adds up to 1 1/2 cups. I like using (regular) rice flour to add crispiness, whole wheat for heartiness, and all purpose for strength (so the dough doesn’t crumble as easily), but feel free to adjust the amounts of the three flours.
-Chilling is not absolutely required, but it does make the dough easier to roll out + less likely to crumble apart (especially if you’re not using white flour).

Gingerbread Cookies-15

Pepparkakor
1/2 cup putter
14 cardamon pods (~1 tsp), crushed + ground
1 tsp cloves
1 1/2 tsp ginger
1/2 tsp cinnamon (optional)
1/2 cup sugar
1/4 cup molasses
1/4 cup rice flour
1/4 cup all purpose flour
1 cup whole wheat flour

Mix all the ingredients together and wrap in plastic wrap. Chill for 1 hour to overnight.

Roll the dough out evenly and thinly (a little less than 1/4 cm) and cut out little shapes. Place on a baking tray lined with parchment paper.

Bake in a preheated 375 F oven until brown on the edges, about 9-10 minutes.

http://www.sprinklewithsalt.com/2015/11/29/pepparkakor/

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