Sprinkle with Salt http://www.sprinklewithsalt.com A teenager's ode to desserts and breakfast. You'll find delicious and inciting recipes of mostly the two listed above, mostly featuring innovative twists. Wed, 21 Jun 2017 00:30:21 +0000 en-US hourly 1 https://wordpress.org/?v=4.4.10 No Churn Vietnamese Coffee Stracciatella Gelato http://www.sprinklewithsalt.com/2017/06/20/no-churn-vietnamese-coffee-stracciatella-gelato/ http://www.sprinklewithsalt.com/2017/06/20/no-churn-vietnamese-coffee-stracciatella-gelato/#comments Wed, 21 Jun 2017 00:30:21 +0000 http://www.sprinklewithsalt.com/?p=4452

I’ve always thought “coffee” as being such an adult thing. It’s what my friend’s mother drinks in the mornings. It’s what the teacher work room smells like every morning (cough, I don’t think I’m actually supposed to know that). It’s what my papers are lined with after a teacher accidentally feel asleep grading. It’s also what the professor has been bringing my Thermodynamics class every morning. Something about college courses and 8:40 in the morning screams ADULT and consequently, COFFEE! Apparently being an adult is no longer a fancy fairy tale dream; instead, it is a nightmare-ish dream away from reality.

But who am I to complain? I love coffee with a strange passion, but only the milky sweet kind that some people will say is a sorry excuse for coffee. They’re wrong. Straight black tastes like some sort of medieval torture device that is hardly needed in today’s civil world of milk and honey.

On the other hand, I have a love and hate relationship with ice cream. It is delicious, which is certainly a huge plus (or why would I ever be making it in the searing heat that is summer?) and it offers me a chance to stick my head in the freezer like an ostrich! This certainly outweighs the cons of being stupidly full of fat and needing an ice cream maker. I effectively got rid of the second con by using more fat to avoid large crystal formations (which would then result in an ice block, and not ice cream). But as it turns out, I forgot a con -how quickly ice cream melts. If anyone has tips on photographing ice cream, I would love to hear them because as the pictures display, the ice cream melted within 5 minutes of scoping.

But whatever, the pros strongly outweigh the cons. This recipe needs no custard base, no churning, and it needs all of 4 ingredients, most of which you should already have on hand! Yet somehow, by shimmering the cream in coffee grounds until fragrant and flicking drizzles of chocolate off the fork, a silky, creamy, dark ice cream can be created. The chocolate bits melt as soon as it enters your mouth. In all its entirety, this ice cream is a bit too moreish to be good for anyone.


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No Churn Vietnamese Coffee Stracciatella Gelato
3 cups cream
1/2 cup coffee grounds
1 can sweetened condensed milk
1/2 cup chocolate
{oreos, waffle cones, etc....}

Heat the cream and coffee grounds in a saucepan and boil for about 5 minutes. Place cheesecloth over a strainer. Pour the coffee cream over the cheesecloth covered strainer into a large bowl.

Let rest in the refrigerator until cool.

Beat the cream for 10 minutes. It won't form peaks (because we seeped coffee in the cream), but bubbles should appear on the top when you stop beating. Pour into a bowl and fold in the sweetened condensed milk.

Cover with plastic wrap and let freeze for at least 4 hours.

Melt the chocolate and using a fork, roughly drizzle over the ice cream. Wait until it hardens (about 1-2 min), stir it in, and redrizzle. Repeat until all the chocolate is gone.

Eat it soft serve or refreeze for another 2-4 hours until the mixture is more firm {it will still melt...}.

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Cherry Haupia Tarts for Two http://www.sprinklewithsalt.com/2017/06/11/cherry-haupia-tarts-for-two/ http://www.sprinklewithsalt.com/2017/06/11/cherry-haupia-tarts-for-two/#comments Sun, 11 Jun 2017 16:56:56 +0000 http://www.sprinklewithsalt.com/?p=4411

It’s the summer! I’m woefully aware that 2 weeks of summer have already gone by and the largest peep I’ve had at this place is well, nowhere to be found – unless you count here. But 3 online classes and one vacation later, I’m here, as promised, with CHERRIES and COCONUT and PIEEEEE.

Fruit pies are my favorite, but I could care less for the mushy, wet fillings. I go for the flaky, buttery crust and the fruit is just there as a guilt reliever – like I’ve already ate 3 slices by there’s fruit so it must be healthy and good for me. Please tell me I’m not the only one in this frightfully delicious situation.


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With the recent health trends, coconut milk has become the new healthy, and cherries have always been healthy so I combined them with pie crust and here we are! Creamy and slightly crunchy, ivory white and ruby red, these tarts are a real stunner! I barely had to do any styling for the food because they look so delicious on their own. πŸ˜›

Some of you might be wondering haupia?! what?! that sounds like a fish! I thought that too at first when I saw them on Two Red Bowl’s gorgeous blog (GUYS she’s totally awesome go check her out if you haven’t already), but being the queen of flavor combinations that she is, fish + mango + tapioca + pomelo just doesn’t make sense. A quick look at the ingredients revealed that it’s actually a gloriously solid coconut pudding from Hawaii. I don’t think custards get cooler than that.

Anywho go make these, put them in them in the fridge and eat them cold because it’s getting real hot outside. You won’t regret it.


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Cherry Haupia Tarts
Tart Crust
2 tbsp butter
2 tbsp oil
1 tbsp water
1/4 tsp salt
1/3 cup flour
Haupia
1/4 can coconut milk
1 tbsp sugar
1 tbsp water
1 tbsp corn starch
Cherry Slaw
5 pitted cherries, chopped
1 tbsp sugar
1/8 tsp vanilla
2 cherries

For the tart crust, melt the butter with the oil, water, and salt in an oven set at 410 F until the mixture begins to pop. Add the flour and mix until the dough pulls away from the pan. Add a tablespoon or two of water or flour if necessary. It will be a soft dough.

Split the dough between two mini tart pans and prick it generously with a fork. Bake in the preheated oven until golden, about 15-20 minutes. Let cool.

For the haupia, heat the coconut milk with the sugar on medium heat. Meanwhile, make a slurry with the cornstarch and water and pour it into the coconut milk (while stirring constantly). Cook until the mixture is thick. It should leave a clear line when you coat the back of a spoon and run your finger through it.

Pour into the prepared tart pans and let set for at least an hour (preferably in the refrigerator).

For the cherry slaw, mix all the ingredients together except for the two cherries and spread over the tarts. Place one cherry on each tart and eat!

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One Bowl Texas Chocolate Cake with Brownie Batter Frosting http://www.sprinklewithsalt.com/2017/05/15/one-bowl-texas-chocolate-cake-with-brownie-batter-frosting/ http://www.sprinklewithsalt.com/2017/05/15/one-bowl-texas-chocolate-cake-with-brownie-batter-frosting/#comments Tue, 16 May 2017 01:39:13 +0000 http://www.sprinklewithsalt.com/?p=4367

The sugar supply went down by 1/2 lb last week and all the chocolate we had in the house is now all gone.

The result? This gorgeously moist cake. I think a cake like this is the only dessert my family can’t get enough of – soft, squishy, chocolate-y, and not too sweet. Ideally for my brother, it wouldn’t have any frosting, be vanilla (he’s the black sheep of the family – get it? get it? hahhahahaaaaa no? ok…), and have a TON of sprinkles on it. He seemed pretty ok with this too though because the frosting tasted like brownie batter and WHO DOESN’T LIKE BROWNIE BATTER?!

Pro tip: If you add baking soda to anything, it will taste like batter.

Mashed bananas + baking soda = banana cake batter

Vanilla frosting + baking soda = cake batter

Chocolate frosting + baking soda = brownie batter

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Obviously, the last one is the best (don’t try to argue this with me). Although I am well aware that it’s spring and spring screams for pastels and lemon zest, I’m still yearning for the caffeine and dark flavors of chocolate and brownies. I swear there will be some springiness coming soon though but I guess it’ll be summer then (?).

Ok anyways back to this cake. It’s basically like somebody put everything that is good in the world into a bowl, mixed it, poured it into a pan, and baked it for 30 minutes. Soft, squishy, intensely chocolate-y, I don’t think anyone could wish for anything else. Also IT HAS SPRINKLES.

One Bowl Texas Chocolate Cake with Brownie Batter Frosting
For the Cake
1/2 cup butter, melted
2/3 cup brown sugar
2 eggs
1/2 cup cocoa powder
2 tsp vanilla
3/4 cup milk, warmed
1 cup flour
3/4 tsp baking soda
For the Brownie Batter Frosting
1/2 cup butter, softened
1 cup powdered sugar
1/2 cup melted chocolate
2-3 tbsp milk
pinch of salt
pinch of baking soda
sprinkles! (optional)
To make the cake

Preheat the oven to 350 F and line an 8in square pan with parchment.

Whisk the butter and brown sugar together well. Add the eggs, cocoa powder, and vanilla, stirring thoroughly after each addition. Add the milk, flour, and baking soda all at once. There will be a few lumps.

Pour into the prepared pan and bake for about 30 minutes, or until a toothpick comes out clean.

Let cool for at least 30 min in the refrigerator before decorating.

To make the frosting

Beat the butter until light, about 2 minutes. Add the powdered sugar and beat for about 5 minutes. Add the melted chocolate and beat until homogeneous. Little by little, add in the milk until it's the desired consistency. You want enough that the milk "melts" the powdered sugar so the frosting isn't floury, but not too much that you end up with soup.

Throw in the salt and baking soda and beat for another 5 minutes.

Roughly swirl the frosting over the cooled cake and sprinkle on a generous amount of sprinkles.

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Sage Blondies http://www.sprinklewithsalt.com/2017/05/06/sage-blondies/ http://www.sprinklewithsalt.com/2017/05/06/sage-blondies/#comments Sun, 07 May 2017 04:21:13 +0000 http://www.sprinklewithsalt.com/?p=4366

It’s pretty evident from my instagram that I bake a ton when exams come around. As it turns out, baking is a very effective excuse for “studying.” Can’t write more net ionic equations? Let’s bake some cookies and see the maillard reaction in effect! (and then eat them all so we can all experience the magnificent wonders of chemistry) Can’t do any more physics? Let’s fry an egg and calculate how long it takes to hit the bowl! (fyi, it takes 0.452 sec. if you drop it from a height of 1 meter with a starting velocity of 0) Don’t want to see another french word? Let’s make a recipe in french while listening to je ne veux pas travailler to get the full blow of procrastination! So obviously, I have a huge amount of recipes + photos lined up for the next month or so.

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Meanwhile, I’m still (and will be) dying internally for about all of 4 weeks but then JR YEAR WILL BE OVER! Those people last year saying it was hell, were not lying. At all.

But promise, come June, WE WILL CELEBRATE. With a lot of cake, frosting, and flowers. And no tears. (But maybe a lot of applications?)

Anywho, THESE SAGE BLONDIES.

They are so delicious. Crispy on top, soft + chewy in the middle, with deeply caramelized edges, they make for the perfect snack in the break of AP tests (or while you’re running from one test to another bc your school decided ending the first test at noon and making the call time for the second test be 30 min before noon was such. a. brilliant. idea). I added a few leaves of sage bc that was the herb I had growing in my backyard (plus sage in french means wise and i’ll def be needing some of that for this week), and it made such a big difference! Not in the way of a full blown sage attack, but more subtle, a je ne sais quoi sort of flavor profile.

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Sage Blondies
1 cup butter
2 sprigs sage
1 1/2 cup brown sugar
1 tbsp vanilla extract
2 eggs
1 3/4 cup flour
1/2 tsp salt
1 cup chocolate chips

Preheat the oven to 375 F and line an 8in square baking pan with parchment.

In a saucepan, combine the butter and sage over medium heat until the mixture turns brown, the bubbles become small, and smells nutty.

Remove from the heat and remove the sage leaves. Add in the brown sugar and stir until the mixture turns shiny.

Add the vanilla, then the eggs one at a time. Fold in the flour, salt, and chocolate chips.

Bake for 25-30 minutes, or until edges turn brown and the top is slightly golden. They should be soft + slightly undercooked when removed from oven.

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Hot Cross Madeleines http://www.sprinklewithsalt.com/2017/04/15/hot-cross-madeleines/ http://www.sprinklewithsalt.com/2017/04/15/hot-cross-madeleines/#comments Sat, 15 Apr 2017 23:42:02 +0000 http://www.sprinklewithsalt.com/?p=4352

The best part about having learned French for 4 years is being able to read authentic French recipes + being able to get recipes from actual french people. Being small and adorable (and shell shaped!), madeleines are one of my favorite french desserts so I naturally had to search up an authentic French recipe for it. But then my creativity got the better of me and I poured in a few spoons of spices and a load of dried fruit. I piped on a white cross bc it’s easter and why the heck not?

After all, nobody said creativity killed the cat.

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According to the french website where I adapted (most) of this recipe from, the history goes something like this:

“This small cake came from the city of Commercy in Lorraine, where they say Stanislas Leczinski, king of Poland and father-in-law of Louis VX had the occasion to discover and appreciate it. This pastry, created by a peasant named Madeleine, was baptized by King Stanislas who lanced them into popular fashion in Versailles, and then Marie, spouse of Louis XV.”

Hot Cross Madeleines
1 3/4 cup (200 g) butter
1/2 cup (100 g) brown sugar
3 eggs
zest of one orange
1 1/4 cup (200 g) flour
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
2 1/4 tsp (~11 g) baking powder
1/3 cup milk
1/3 cup raisins

Preheat the oven to 400 F and oil a madeleine pan.

Beat the butter and brown sugar together until emulsified. Mix in the eggs and orange zest.

Add the flour, cinnamon, nutmeg, cloves, baking powder, and milk and mix until no floury patches remain. Fold in the raisins.

Scoop about 1 tbsp of batter into each mold and bake for 8 minutes, or until golden.

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Orange Cake with Almond Crumble http://www.sprinklewithsalt.com/2017/04/08/orange-cake-with-almond-crumble/ http://www.sprinklewithsalt.com/2017/04/08/orange-cake-with-almond-crumble/#comments Sat, 08 Apr 2017 19:10:19 +0000 http://www.sprinklewithsalt.com/?p=4332

The Beauty and the Beast was probably my first exposure to pop culture since like ever. Usually, conversations with me usually consist of:

Have you heard “Hamilton”? I love (insert song) so much!
Hamilton? As in the person who died in the duel with Burr? The electoral college and national bank guy?”
*No, the album by Ed Sheeran

Oh. Who’s Ed Sheeran?

At this point, either the person tries to show me a picture of a red head or stares blankly, probably thinking what a nerd. I am (unfortunately) totally a-ok with being a nerd and not being exposed to this random Let’s name a music album off of the guy who got into a duel. However, being an avid Harry Potter fan (Hermione and the Beast?!) and with a French exchange student coming during the week (tu me manques Secil…), I marched with my new friend in tow to the movie theater.

Apparently US movie theaters pale in comparison to the ones in France.

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Anyways, my recent exposure to this popular culture has resulted in me listening to the soundtrack of Beauty and the Beast on repeat to get past my internal tangle of distress for the upcoming AP tests (6 of them! $140!). This, of course, resulted in me almost crying in the midst of all this sorrow, can so much hope (not endure)… I was innocent and (not certain). while taking my calculus and chemistry tests.

I like to think of this cake being served during Be our guest with tea brewed my Ms. Potts. It’s really one of the best cakes I’ve ever made. Many cakes will be chock full of butter or oil and slightly dense but this one is kinda a cross between a sponge cake and a regular cake. It has about 1/2 the butter but twice the amount of eggs. In short, unlike regular cakes, it will not create an ugly stain of oil on your homework (that really is all that matters), but is slightly denser, more sturdy than a sponge cake. Really the perfect cake.

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I had wanted to put a frangipane topping (what can go wrong w/ french inspired desserts?) but I ran out of eggs (not for the same reason as Gaston would have) so instead I skipped the egg and made it more like a crumble. Still awesomely delicious. The oranges on top were done by shaving off the skin with a dull knife (I really suggest a sharp one) and then cutting around the membrane, like this.

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Citrus-y, nutty, lightly sweetened, sturdy yet cloud-like, this Orange Cake with Almond Crumble basically has everything one could want in a cake!

Orange Cake with Almond Crumble
For the cake
1/4 cup butter, melted
3/4 cup sugar
3 eggs
1 tsp vanilla extract
zest of one orange
juice from that one orange
3/4 cup flour
1/2 tsp baking soda
2/3 cup milk
For the almond crumble topping
1/3 cup almonds
1/3 cup sugar
2 tbsp butter, softened
orange slices w/o the membrane from 2 oranges

Preheat the oven to 325F.

Beat the butter and sugar until thoroughly combined. Add in the eggs one at a time, then the vanilla, and then the zest of the orange, mixing thoroughly after every one.

Add in the juice from the one orange. Then add in 1/3 of the flour. Mix in 1/3 of the milk. Then 1/3 of the flour and all the baking soda. Then the milk. Then the flour. (Basically just make sure all the ingredients get into the batter).

Pour into a parchment lined high rim 6" round pan.

In another bowl, mix the almonds, sugar, and butter until completely combined. Spread on the top of the cake and place the orange slices on top.

Bake the cake for 40-50 minutes or until the top of the cake ceases to jiggle and a toothpick comes out semi clean.

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Matcha Choux Turtles (with a video!) http://www.sprinklewithsalt.com/2017/03/27/matcha-choux-turtles-with-a-video/ http://www.sprinklewithsalt.com/2017/03/27/matcha-choux-turtles-with-a-video/#comments Mon, 27 Mar 2017 20:05:43 +0000 http://www.sprinklewithsalt.com/?p=4316

Ever since the tortoise and the rabbit, I’ve loved all slow moving creatures. In fact I like to think of myself as an oversized sloth, which makes for a way too easy excuse about why my calculus homework isn’t finished yet (to be real though, calculus takes legit takes forever) and my webassign only has two questions done.

Speaking of webassign, there’s this ever elusive checkmark that WON’T APPEAR ON MY SCREEN. I’m fully convinced that webassign is just programmed not to accept my answer with code that looks something like this:

if (user == Anne) {
system.out.println(“Your answer is off by a multiple of ten”);
}

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Of course, it would probably not be in Java but honestly! This obviously leads to a nervous breakdown, which then leads to a LOT of chocolate being eaten, and eventually, myself saying be a sloth. Because as shown in Zootopia, it would’ve taken sloths forever. But they’re still ok right? Slow is the way. Frustration is the bad ray.

So obviously, I had to make matcha choux turtles (pronounced SHOOO TURTLES!) to honor one of my favorite slow animals. And then of course, I had to eat them. My mom was quite appalled when she came home and saw that I had indeed, not done what she had asked, even though I said I had. The conversation proceeded something like this:

Me: How was work?
Mom: I thought I told you to make lunch.
Me: I did, I made turtles.
Mom: That’s not lunch.
Me: They’re delicious though! Plus, they have all sorts of antioxidants from the matcha and a bunch of protein from the eggs!

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By the end of the conversation, I was just sprouting out random facts that I thought were right but weren’t actually (?). In any case, I left and when I came back, there were no turtles left. This is totally understandable, as these turtles have no internal organs (so they’re lighter than air), wonderfully crisp on top (from the gorgeous green matcha!), and slightly sweet. A lovely snack (or lunch…)!

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Now slightly off topic, but I was wandering around Wikipedia last night (because that’s what normal stressed high school students do duh) and discovered the relation between metric system of units (i.e. the grams/kilometers that the americans absolutely refuse to adopt) and the painting depicting the Death of Marat. Apparently, Lagrange was the one who helped invent the metric system while he was in France, but he also worked for the king of Prussia, as per recommendation of Euler. Then Lagrange moved to France where he was exempt from a beheading as per recommendation from Lavoisier even though Lavoisier was already committed to be beheaded by Marat who was assassinated in his bathtub and became the subject of the uber famous painting called The Death of Marat. So yeah. Um in case you ever wanted to know?

Or maybe you would rather not think about that while eating these turtles? Think about their lack of internal organs instead.

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I’M KIDDING. (or not).

But now totally back on topic, GUYS I MADE A VIDEO! Now if you know me, I’m super scared and insecure about myself being in front of the camera or being heard on camera which basically just results in a lot of ducking, suppressed laughter, and angry peers and teachers (coughs like in France coughs) so instead I kinda just make a BuzzFeed-esque video that only shows you how to assemble it (aka the only complicated part). Also does anyone else find that these videos are resemblances of how short our attention spans have gotten? Mine is pretty much evidenced by the complete incoherence of this post.

Anyways

If you’re still reading,

watch the video and go make these adorable (but slightly creepy) turtles!!! Or make the turtles while watching the video. Or skip watching the video 😐

Matcha Choux Turtles
For the choux pastry
1/2 cup butter
3/4 cup milk
1 1/4 cup flour
7 eggs
almonds, sesame seeds or small chocolate chips
For the matcha craquelin
4 tbsp butter
1 tbsp matcha
1/2 cup flour
1/4 cup sugar
For the choux pastry

Preheat the oven to 375F.

In a saucepan over medium heat, combine the butter and the milk. Wait until the mixture starts to boil and the butter has completely melted, then dump in all the flour. Mix on the heat until the mixture holds together in a ball and the bottom of the pan forms a thin skin.

Remove from the heat and transfer to another dish. Let cool for ~5 minutes before whisking each egg in one at a time, as thoroughly as possible.

Pipe a large ~1 in diameter circle, then a smaller circle (about 1/2 inch) right next to it and touching. Stick almonds in the larger circle for the feet and add two sesame seeds/chocolate chips on the smaller circle for the eyes. Place a small circle of the craquelin on the larger circle for the shell.

Bake for 20-25 minutes or until light brown, but still green, and very puffy.

For the matcha craquelin

Mix all the ingredients together until a smooth, moldable paste forms. Shape into small 1cm in diameter spheres and flatten into around 1 inch before putting it on the turtle for the shell.

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Coconut Frosted Strawberry Matcha Cupcakes http://www.sprinklewithsalt.com/2017/03/06/coconut-frosted-strawberry-matcha-cupcakes/ http://www.sprinklewithsalt.com/2017/03/06/coconut-frosted-strawberry-matcha-cupcakes/#comments Tue, 07 Mar 2017 04:08:33 +0000 http://www.sprinklewithsalt.com/?p=4294

So as many of you have noticed from my irregular absences, junior year (most important year yay!) seems to have gone down a very black, very deep, very rough hole. Classes that were supposed to be fun (yay!) have turned into review sessions of honors classes with Barron’s AP book by the side. Well prepared competitions have turned into large pits of corruption with various connections undermining every other part. Amusing activities that I do for more fun, have turned into hell-ish activities that I submerge myself in to forget the others.

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At the end of the day, I always thank (insert a deity or deities here) that I created this blog when I was falling into another hole of similar size back in 8th grade. My naive, silly, crazy 8th grade self knew what she was doing! And now, I am in 11th grade, the same naive, silly, crazy self that founded this corner of the web 3 years ago -just a lot less smart. To say that this blog has been here when nothing else was, would be a sort of blog-deprivation, which is not ok.

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Thus to celebrate the upcoming blogversery (3 years!) here are some gorgeous cupcakes that a friend begged me to make. That’s kinda-sorta a lie though. I promised her cupcakes back during the summer when I wanted a couple of AP books (gosh I was so happy at that time sigh) and I guess it was time that I paid. Lucky for her, I submerge myself into the kitchen when I come across depressing news and I came up with these absolutely gorgeous cupcakes. They’re literately one of the prettiest things I’ve ever made (well now you guys all know I usually make really ugly things 😐 ).

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With spring break coming up, I’ll definitely be back soon, hopefully with something caffeinated, chocolaty, and loaded with sugar. (and also a less depressing post πŸ˜› )

Coconut Frosted Strawberry Matcha Cupcakes
For the cupcakes
5 eggs
1/2 c sugar
2 tsp honey
1 c flour
2 tbsp matcha
4 tsp boiling water
3 tbsp milk
3 tbsp butter
Coconut frosting
1 cup butter
2/3 coconut cream (coconut cream from a can of full fat coconut milk)
1 cup powdered sugar
Filling
3 tbsp maple syrup
1 cup strawberries
2 tbsp water
For the cupcakes

Preheat your oven to 325F and line at least 12 cupcake tins.

Beat the eggs with the sugar and honey until very fluffy and light in color.

Meanwhile, mix the matcha with the boiling water until lumpless and add in the milk. Add in the butter and warm until the butter is melted.

In the egg mixture, fold in the flour until almost no lumps remain. Add in the warm milk matcha mixture and fold with care until thoroughly mixed.

Fill the cupcake tins 3/4 full and bake for 20 minutes or until a toothpick comes out clean.

For the frosting

Beat the butter and coconut cream until light. Add in the powdered flour and beat for 5 minutes or until snow white and light as a cloud.

For the strawberry filling

Mix all the ingredients together in a saucepan over medium heat and cook until completely soft and thick.

To assemble

Make a hole in the cupcake with an icing tip, knife, etc. Pour in a teaspoon of the strawberry filling and pipe or spread as much frosting as desired on top.

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Frangipane Swirled Brioche Waffles with Maple Blueberry Compote http://www.sprinklewithsalt.com/2017/02/16/frangipane-swirled-brioche-waffles-with-maple-blueberry-compote/ http://www.sprinklewithsalt.com/2017/02/16/frangipane-swirled-brioche-waffles-with-maple-blueberry-compote/#comments Fri, 17 Feb 2017 04:52:35 +0000 http://www.sprinklewithsalt.com/?p=4251

So Valentine’s day is naturally very big for me for several reasons (1) I’m so very single (2) I can spend my night doing calc hw and laughing my head off with some very, very nerdy valentines days jokes [alone] (3) I can spend all of calc class laughing about these jokes some more bc my calc teacher is AWESOME and has like 2000 calc/geometry related valentine’s days jokes on her board and (4) I can make a double serving thing of waffles and eat it all alone so double for me ayyaaaa!

I mean LOOK AT THESE JOKES. SO AWESOME.

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OR EVEN

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creds to UBC for being so amazing

[Am I the only one laughing right now? dies laughing]

So evidently, my life is now 50% calculus and 50% lab work, which I am 100% a-ok with (besides the fact that I fail at both). And then I spend the rest of the night weeping because of my absolute inability to do anything that I really love. And then I go downstairs, make a batch of these GORGEOUS, DELICIOUS, LAYERED waffles and realize all is right in the world

Except for #20 on pg 549 which is actually the longest problem I’ve ever attempted. Fyi innocents, be warned… integrals are not your friends.

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Between calc hw, waffles, and lab research, I’m sure ya’ll wanna hear about the waffles. Well these waffles are absolutely perfect. You know those gaufres de liege? Well these are better. Instead of pearl sugar (which is just sweet) mixed into the dough, THIS IS FRANGIPANE, making it caramelized just like the liege waffles, but also nutty and delicious because did I mention FRANGIPANE?!

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AND THEN. Add on some whipped cream. And some thick, jammy maple blueberry compote. It’s unbelievable. Fluffy, chewy, caramelized, all at the same time! And since I haven’t done step by step photos in a while, here’s some here!

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Frangipane Swirled Brioche Waffles with Maple Blueberry Compote
Dough
1/2 c warm milk
1 1/2 tsp yeast
2 c flour
2 eggs
1 tbsp sugar
pinch of salt
2 tbsp butter, softened
Frangipane
1/2 cup almond flour
2 1/2 tsp butter, softened
1/4 cup sugar
1 egg
Maple Blueberry Compote
3 tbsp maple syrup
1/2 cup blueberries
For the dough and frangipane

Dissolve the yeast in the warm milk. Add in the rest of the ingredients and stir for 5 minutes.

Let the dough rest for 1 hr.

For the frangipane, cream the butter and almond flour together. Then add the rest of the ingredients and mix until smooth.

Add the frangipane into the risen dough. Stir 5 long strokes to sufficiently swirl the frangipane into the dough.

Let rest for 30 minutes.

Heat the waffle iron and spoon out about 2-3 tbsp globs onto the waffle maker. Cook until done, repeat until all dough is used up.

Serve with blueberry compote, whipped cream, and maple syrup.

For the blueberry compote

Boil the maple syrup and blueberries in a saucepan over medium heat until the blueberries are soft and can easily be squished. Squish about 1/2 of the blueberries and transfer to a jar to cool.

http://www.sprinklewithsalt.com/2017/02/16/frangipane-swirled-brioche-waffles-with-maple-blueberry-compote/

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Single Lady Creme Brulee http://www.sprinklewithsalt.com/2017/02/05/single-lady-creme-brulee/ http://www.sprinklewithsalt.com/2017/02/05/single-lady-creme-brulee/#comments Mon, 06 Feb 2017 03:41:30 +0000 http://www.sprinklewithsalt.com/?p=4238

I’m a bit out of practice from baking I think. Over this long hiatus, one of my more brilliant ideas was to make a creme brulee flambee, where the originally torched sugar would be instead burnt and turned into a caramely mess by combusting alcohol. And even though my brain was on chemistry for 50% of the time away from this lovely place, I forgot that when one burns alcohol like wood, only the alcohol goes away. Not the water. And since vodka is 60% water, I ended up with watery, slightly alcoholic (apparently not all the alcohol leaves either) creme brulee.

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The obvious answer would be to use laboratory grade 99.9% ethanol, and burn all of it off right? Well another useful yet slightly annoying thing I found out is that the 0.1% contains random impurities, most notably of which is methanol that is always present to keep people from mixing their own vodka at home.

So um you didn’t really need to know all that. I guess now you know not to drink ethanol from a lab?

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In any case, my weak attempt for finding an alternative way to make creme brulee failed so I quickly whipped up another and bruleed it under the broiler.

I really wanted creme brulee.

And this was really really good. Although putting something in a 325* oven for 30-40 minutes usually isn’t my thing, this is a great way to not have leftovers. Even better, you can double, triple, quadruple, etc. to your minds content. Just make sure you pour them into different ramekins!

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(My mom wanted me to include a disclaimer: vodka flambeed creme brulee tastes like vomit. I didn’t actually taste it so you probably should take her word for it πŸ˜‰ )

Single Lady Creme Brulee
2/3 cup milk or cream or a mixture of the two
1 1/2 tbsp sugar
1/4 tsp vanilla
1 egg yolk
sugar

Preheat the oven to 325 F and boil some water.

Heat the milk until almost boiling.

Whisk the sugar, vanilla, and egg yolk together. Then, slowly and gradually pour in the milk, making sure not to scramble the eggs.

Pour into a dish and place that dish inside another baking pan. Pour enough hot water into the baking pan to come up half way to the dish.

Carefully place in the oven and bake until almost fully set, about 30-40 minutes (the middle will be slightly jiggly.

After baking, let it cool for at least 1 hr.

To brulee the top, sprinkle on enough sugar to cover and turn your oven broiler to high. Place the pan under the broiler. Keep the oven door open to let out the excess heat (you don't want the creme brulee to get hot even though it probably will). After 3-5 minutes, the sugar should be melted and caramelized.

Take out the ramekin and enjoy the sound of shattering sugar!

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