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Easter Appetizers: Mini Korean Corn Dogs

Fun for all ages this would be great appetizers in any gathering.   Ingredients Bamboo Paddle skewers 6 or more beef hotdogs 1 ½ cups all purpose flour 2 teaspoons baking powder 2 tablespoons plus more for topping ¾ cups milk 1 egg 2 cup panko bread crumbs 1 large potato diced into tiny cubes (optional) 1 package of ramen noodles (smashed) (optional) Preparation Shorten bamboo paddle skewers by cutting an inch off the pointy side.  Use clean garden shears. Cut hotdogs in half and insert the prepared skewers through it. Chill in the fridge while you prepare corn dog batter. For the corndog batter:  Whisk together flour, baking powder, salt, and sugar. Beat together milk and eggs and add to the dry ingredients. Stir the batter until smooth.  Keep it cold in the fridge. Transfer batter into  a tall glass. Dry off the hotdog with a paper towel.   Dip prepared hotdogs into the batter and then dredge with your choice of panko bread crumbs, **crushed ramen, or in ** tiny potato cubes.
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French Toasted Pandesal with Stewed Apples

Frenched Toasted Pandesal with Stewed Apples Stewed Apples Desert for Breakfast!  This is my French Toasted Pandesal I made by dunking a bunch of days old homemade pandesal in custard, frying it in butter, then topping it off with stewed apples.   PRO TIP:  Use days old bread for fluffy but not soggy French toast.   Ingredients: For Stewed Apples: 6 gala apples (any apples will do) 1/2 cups sugar 1/4 cups butter 2 tablespoons water (optional) Custard: 4 whole eggs 1/4 cups milk 1 tablespoon sugar 1/2 teaspoon cinnamon 6, 3 days old pandesal, cut in half lengthwise.   Instructions: Wash and cut the apples into 4, remove core, cut each quarters into 2 and roughly slice into smaller pieces.  Do not slice thinly and leave the skin on.   Heat up pan into medium heat.  Once pan is hot sprinkle 1/4 cups of sugar on it. Once sugar begins to melt stir in apples.  Keep stirring until all the sugar is dissolved.   Stir in butter.  Once butter is melted stir in the remainin

Super Mario Cake

Photos courtesy of Janis Ruby I would like to thank Janis Ruby for sending me these amazing photos! This was a vanilla chiffon cake covered, filled with vanilla buttercream and decorated with rolled fondant.   Size: 6" wide by 4" tall   serving size: ~8  Equipment used: Virgin White white rolled fondant Americolor gel food colouring:  teal, pink, red, blue, back, and brown Small cloud cookie cutter Letter cookie cutters round cookie cutter Sharp scalpel exacto knife How I decorated the cake: I crumb coated and covered the whole cake with teal vanilla cream.  Gel food colouring: Americolor in teal Printed out 2 clip art or coloring book images of Super Mario face.  Tip: use plain black and white images. I took one of the images and cut out Super Mario's face.   Then I rolled out skin colored fondant.    I the Super Mario cutout on top of the fondant, cut around the image, and place it on top of the prepared cake. I used the second image as template to cut out Mario's e

Pastillas de Leche - Filipino Milk Candies

When my family lived in the Philippines my mom would bring these back after our Pampanga trip. I miss them so much. I don't even know why I waited this long to make them. Also I have new appreciation for this candy. The amount of time it takes to turn milk into basically condensed milk is about 1 hour and 15 minutes. I could just use condensed milk but what's the fun in that.. Fun fact: Traditionally pastillas were made with carabao's milk. Be in the first to know about our new recipes, events, and promos by subscribing to our email and as a thank you we will  give you $10 off your next order.  Click HERE  to subscribe. For a custom cake price request click HERE .. *** Note: This form does not officially book your cake.  You will receive a quote within 48 hours.  At this point changes can be made and any additional details can be discussed. Pastillas de Leche   1 L 3% milk 3/4 cup plus 1 tablespoon sugar, extra sugar for dredging 3/4 cup skim powdered milk,

Mexican Street Corn (Elote)

This is my version not in any way authentic. It's a very last minute attempt and I don't have the majority of the ingredients.  In this version the corn is just steamed.  Typically the corn is grilled to have that smoky flavor.  I think I captured the essence of this dish.  I hope you will give it a try. Adapted from Simply Recipe. Mexican street Corn 8 medium ears of sweet corn 1/2 cup Dahi 3% plain yogurt (Mexican crema is better) 1/2 cup mayonnaise 1/2 cup minced cilantro 2 cloves garlic, minced 1/4 teaspoon ground chipotle pepper 2 drops lime oil ( 2 teaspoons lime zest) 2 tablespoons apple cider vinegar 1/2 cup baby bell ( baby bell is a milder softer cheese ecause it's what I have, cotija cheese is originally used) Boil or grill corn until kernels are soft. Sauce: In a small bowl mix together yogurt, mayo, cilantro, garlic, ground chipotle pepper, lime oil and apple cider vinegar. Brush cooked corn with the sauce and sprinkle with cheese. Serve while it

Zucchini Curry Bread (Kare Pan)

My Take on the Japanese Curry Bread.  This curry bread's main ingredient is zucchini flavored by mild curry powder.  Bread stuffed with zucchini curry and dredged in panko bread crumbs.  So crunchy and satisfying, kind of reminded me of a savory doughnut.   Zucchini Curry Bread  For the Bread 200 g bread flour 2 ½ tablespoons sugar ½ teaspoon salt 2 teaspoons olive oil 120 mL milk (vegan sub: almond or soya milk) 1 teaspoon yeast For the filling 1 medium onion 3 cloves of garlic Zucchini 1 medium sized potato Carrots 2 teaspoons or more Madras curry  ( or 2 japanese curry cubes) 1 tablespoon better than boullion chicken ¼ cup water Salt and pepper to taste For dredging 1 egg ( Vegan sub: 2 tablespoons aquafaba) 1 cup Panko bread crumbs Canola oil for deep frying Preparation Prepare the bread dough.  In a large bowl mix together bread flour, sugar, and salt. Then add olive oil, milk and yeast.  Blend everything together with a fork until dough clumps together. Knead the