[Foodie] Fruit Tart with Cream Cheese Custard and Mascarpone

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So the countdown has begun for Matthew to head out to training. With that in mind, we’ve been trying out best to meet up with as many couples as possible and at the top of our list was Esther and Lee! It was even better than we had expected as Lee made us a Irish staple – Corned Beef and Hash – which I am already craving again big time. It was seriously such an encouraging time to meet up with a couple that has centered their whole relationship around Christ and has run the race in their marriage.  A huge reminder for both Matthew and I of the importance of keeping Christ our number one goal and how thankful we are to have each other!

Anywhooo! Since Lee made us a comfort food dinner to satisfy our bellies, I made dessert to satisfy our second belly, reserved only for the sweetest of sweets! Esther said to bring a fruit tart so naturally I said…..”I can make that.”  🙂

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I’ve tried to make many a custard in the form of fruit tarts, banana cream pies…and I have been sadly unsuccessful. It’s kinda embarrassing, really, but I always seem to cook the eggs in the custard when you combine the hot milk and….ugh. It’s a hot mess. LITERALLY.

Until THIS recipe! It’s fail proof, delicious, and the fruit makes me feel like it’s nutritious! Strawberries, kiwis, and blueberries – just a few of my favorite fruits. And the kiwi makes this dessert festive enough for a St Patrick’s Day celebration! For the strawberries, I sliced them top to bottom for longer pieces. For the kiwis, I peeled the skin, cut them in half and then sliced them so they’re little half circles. For the blueberries, I just tried not to eat all of them hehe.

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I added a layer of mascarpone cheese and basil for an extra kick which made a world of difference. Plus the basil makes it even more bright, refreshing, and green. But if it’s not your thing, then of course you can just stick to the tradition custard filling that is still really really gooood.

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This even got a stamp of approval from Matthew! When it comes to desserts, that’s a pretty big stamp.

Thankful for sweets. Thankful for a reason to bake. Thankful for encouraging couples who keep it real. Thankful for Matthew. And above all, thankful for Christ.

Happy baking everyone! And especially with this one, happy eating!!

Juang

Cream Cheese Custard and Mascarpone Fruit Tart 

Adapted from Red Shallot Kitchen 

INGREDIENTS

  • One Premade Pie Crust
  • One Third Cup of Mascarpone Cheese
  • A Generous Dollop of Honey
  • Two Tablespoons of Chopped Basil
  • One and One Half Cup of Milk
  • One Teaspoon of Vanilla Extract
  • One Package of Cream Cheese (Eight Oz)
  • One Half Cup of Sugar
  • Six Large Egg Yolks
  • Two Tablespoons of Cornstarch
  • Two Kiwis, Sliced
  • One Cup of Strawberries, Sliced
  • One Fourth Cup of Blueberries

DIRECTIONS

  1. Bake your pie crust according to the package directions. It should be until golden brown at 350F.
  2. Mix together the mascarpone cheese, honey, and basil. Spread a thin layer on the bottom of the pie crust once the crust has cooled.
  3. Heat the milk on the stove until just before it has boiled. But don’t let it actually boil!! Then add the vanilla extract and let it sit for about 10 minutes.
  4. Mix together the cream cheese, egg yolks, sugar, and cornstarch until smooth and creamy. Slowly whisk in the hot milk in batches until everything is incorporated.
  5. Put the filling back on the stove and continuously whisk  it at medium-low heat until the filling is thickened and slightly bubbling.
  6. Press the filling through a fine mesh (I used a cheesecloth) and then let the custard cool to room temperature before filling the pie crust.
  7. Now for the hard part….let it chill in the fridge for a few hours before layering the fruit on top. Enjoy large slices at a time 🙂
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[Foodie] English Breakfast Liege Waffles

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Being unemployed has given me a whole lot of time to start on my long list of baking and cooking adventures which means a lot more to share with ya’ll. And these Liege Waffles are stinkin’ amazing.

Liege waffles are a thicker yeast waffle with a more of a bready texture. Plus they’re  sweet and delicious all on it’s own because there are these magical sugar crystals inside that don’t melt away into the batter but caramelize the waffle. Crispy on the outside but oh so soft on the inside…they’re heavenly.

Anyways, I was freakin’ out when I had these and decided I needed to figure out how to make it on my own.

And hello…..waffle maker!! Any chance to use it makes me a happy camper.

So here we are 🙂

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Yum yum yum.

The original recipe is also delish, but I am kind of a tea fanatic. Honestly. I can’t function in the morning without tea time.

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And these are only the teas I drink regularly…

To incorporate the English Breakfast Tea, you simply seep your tea per usual, except in half or even a quarter of the amount of water in order to get that tea flavor to really pack a punch. I even tried this with Thai Tea, Early Grey and a Vanilla Almond Black Tea!

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A day well spent making and experimenting with these bad boys! And a day well spent remembering to be content in my current unemployment status and reflecting on how God is really growing me through this experience. Learning to put my full trust and dependence on the Lord and his timing has definitely not been a walk in the park, but thankfully he is putting me through the refiner’s fire. Praise praise to the Lord for always remaining the single constant when everything else is is a whirlwind around me.

 

I will give thanks to you, O LORD, among the peoples;

I will sing praises to you among the nations. 

For your steadfast love is great above the heavens; your faithfulness reaches to the clouds. 

Psalm 108: 2-4

 

Alright friends, happy eating ❤

Juang

English Breakfast Liege Waffles 

Adapted from The Sugar Hit 

INGREDIENTS

For Sugar Crystals

  • Half Cup of Sugar
  • Two Teaspoons of Maple Syrup

For Waffle

  • One Third Cup of English Breakfast Tea (Lukewarm)
  • One Teaspoon of Yeast
  • Two Teaspoons of Sugar
  • Two Cups of All-Purpose Flour
  • Half Teaspoon of Baking Powder
  • Big Pinch of Salt
  • Three Large Eggs
  • Fourteen Tablespoons (Two Sticks minus Two Tablespoons) of Butter, Melted

DIRECTIONS

  1. The night prior, mix together the sugar and maple syrup to make the sugar crystals. It should be the consistency of brown sugar. Spread it out fairly thin on a plate and refrigerate overnight. When you take it out, it should break/crumble into pieces.
  2. Seep one bag of English Breakfast Tea in half a cup of hot water. Let it sit until it is lukewarm. Once lukewarm, mix in the yeast and sugar. Let it sit for about 15 minutes.
  3. Mix together the flour, baking powder, salt,
  4. Incorporate the tea mixture. Don’t worry, it’s supposed to look pretty dry.
  5. Add in the eggs one at a time, making sure each one is well incorporated.
  6. Take the melt butter and mix it in small batches  until it forms a dough, making sure each batch is well incorporated.
  7. Let the dough sit and rise for at least one hour or until doubled in size. Gently mix in the sugar crystals and then let it sit for another 15 minutes (I know….waiting is a killer…)
  8. Get your waffle maker nice and hot and bake your waffles according to your waffle maker’s instructions.
  9. Enjoy multiple at once.

[Note] These waffles will make your waffle maker pretty stinkin’ messy from all the butter and sugar caramelizing all over the place so do not neglect cleaning that bad boy out ASAP.

[Foodie] Reese’s Peanut Butter Cookies

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Gosh I apologize that it’s been soooo stinkin’ long since the last time I posted….it’s been a pretty rough couple of weeks. But praise the Lord for remaining faithful through every circumstance and for always being the one constant I can rely on. He is so good, even when things aren’t so good 🙂

And praise the Lord for more time to get back to cooking, too! So to make up for it, I’ll have TWO recipes for ya’ll to try your hand at and trust me, you’ll wanna give these a go!

Reese’s Peanut Butter Cups are one of Matthew’s most favorite candies of all time. He’s been requesting I bake them into some cookies for a looooooooong time so ta-da! Now I’m not a big fan of peanut butter but this cookie recipe made me a believer. It’s smooth, creamy, and perfect with a tall glass of milk. Oh gosh, I think I need to go make another batch right now…….

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So I tackled this recipe two ways: Reese’s on top and Reese’s in the middle.

My vote is for Reese’s in the middle. Matt’s voted was for Reese’s on top. But…it’s my blog so Reese’s in the middle wins 🙂

[JK it’s cuz I only have pictures of it in the middle. We ate all the ones with Reese’s on top before I could even find my camera hehe.]

The way you make the batter is exactly the same for both ways and it’s a pretty standard sugar cookie batter. You’ll wanna make sure to refrigerate your batter for at least an hour before you bake it. This time is important because makes the batter less sticky to mess with AND it lets the peanut butter flavor really soak in there.

For Reese’s in the middle – Roll two balls of dough, about one tablespoon each, and sandwich the Reese’s in between them. Then, press the dough around the sides of the candy until it’s all covered up. Then bake for 11-13 minutes.

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For Reese’s on top – Roll about 2 tablespoons of batter into a ball and place them about 2 inches apart from each other. 6 minutes in, take the cookies out and gently press the Reese’s into the center, then return it to the oven for the remaining cook time.

This recipe definitely goes into my Cookie Hall of Fame list. Seriously, I’m typing as fast as I can so I can go make more!!!!!

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Happy baking and have a blessed week everyone 🙂 

-Juang

Reese’s Peanut Butter Cookies 

Adapted from Sally’s Baking Addiction

INGREDIENTS

  • One and One Fourth Cup of Flour
  • One Half Teaspoon of Baking Soda
  • One Half Teaspoon of Salt
  • One Stick of Butter, soften
  • One Fourth Cup of White Sugar
  • One Half Cup of Light Brown Sugar
  • One Half Cup of Peanut Butter
  • One Large Egg
  • One Teaspoon of Vanilla Extract
  • Reese’s Peanut Butter Cups

DIRECTIONS

  1. Preheat oven to 350F.
  2. Sift together the flour, salt, baking soda and let it hang out for awhile.
  3. Cream together the butter and both sugars for about 2 minutes until smooth and light.
  4. Mix in the peanut butter, egg, and vanilla.
  5. Incorporate the flour mixture in batches and then refrigerate for at least one hour.
  6. Take two balls of dough, about one tablespoon each, and sandwich the Reese’s in between. Then press the dough around the remainder of the candy until fully covered.
  7. Place the balls of dough about 2 inches apart from each other on a sheet pan and bake for 11-13 minutes.
  8. Try not to eat more than one.

[Foodie] Nutella Cinnamon Rolls

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I was so thankful to have witnessed the ordination of Berean Community Church’s two pastors two weeks ago – Pastor Peter Chung and Pastor Mark Lim. It was one of the largest blessings and encouragements to see these men dedicate their lives to ministry and more importantly to serving the Lord! It really challenged my entire view of ministry and what it means to live a life worthy of the calling to which we have been called, but a more complete post on this will come soon.

I had the distinct pleasure of preparing snacks for the ordination service and for such a special event, I really wanted to make some special snacks! So I busted out the mixer and the measuring cups to make 300 mini cupcakes (plus an array of other goodies).  I don’t have many talents but God did give me ability to bake my butt off so anything to serve the church! Even if it’s just cupcakes!

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Nutella Cinnamon Roll cupcakes and Sour Cream Raspberry/Blueberry cupcakes were the treats of choice and I must say, they were pretty yum. Couldn’t help but sneak a few before they made it out onto the table but no worries, I only ate the ugly ones…! The Nutella ones really were a labor of love and so I’d love to share them with ya’ll so you can also share the love!

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Nutella is indeed one of God’s gifts to the foodie world. I was really never a huge fan of cinnamon rolls until I tried these nutella cinnamon rolls that are absolutely to die for. The nutella makes the cinnamon rolls extra gooey, extra moist, and extra deeeelicious! You can bake them in large batches like traditional cinnamon rolls OR you can bake them into individual cupcakes, which I do because it makes me feel like I’m eating less and therefore I feel less guilty. Makes sense right?!

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Anyways, this process is quite arduous and long so please be patient and set aside enough time for all the magic to happen.

An hour for the scalded milk to cool.

An hour for the dough to rise.

A half an hour to knead, spread, and cut the rolls.

A half an hour for the rolls to rise.

A half an hour for the rolls to bake, cool, and get glazed.

And only 10 minutes to eat them all….ugh.

It really important to give your milk time to cool and your dough time to rise. Don’t rush through it! It’s important to let all the magic (aka chemistry) happen in order for your rolls to be scrumptious.

Couple of notes:

Scalding your milk means bringing it to an ALMOST boil. After you mix the milk, oil and sugar together, mix it until it’s very well incorporated and put it on medium-high heat. Don’t walk away from it and don’t let it overcook.  You don’t get the typical boiling signs you see with other liquids so it may be hard to tell when it’s about to boil over but when it does, it’ll happen real fast!

Rolling and Cutting your rolls can be done in a couple ways. The way I like best is to roll your dough into a long rectangle. After you’ve spread your nutella and cinnamon, roll up the dough looong way – or as I learned in elementary school, Hot Dog Way! – until you feel it is a good sized roll. Slice and repeat until all the dough it rolled up. Use floss or string to cut up the dough into about one to two inch rolls.

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And if you have to ask yourself the question, more nutella is ALWAYS better. The recipe calls for one cup but….I just like to make sure the whole thing gets enough lovin’!

Needless to say, these were devoured and everyone’s tummy was happy 🙂 Hope these make your tummy happy and brighten up your kitchen!

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Happy baking and happy eating!

~Juang

Nutella Cinnamon Rolls with Cream Cheese Glaze 

ADAPTED FROM Sugarcrafter

INGREDIENTS

For Cinnamon Rolls

  • Two Cups of Whole Milk
  • Half Cup of Vegetable Oil
  • Half Cup of Sugar
  • Two and One Fourth Teaspoon of Active Dry Yeast (or one packet)
  • Five Cups of Flour
  • Half Teaspoon of Salt
  • Half Teaspoon of Baking Soda
  • Half Teaspoon of Baking Powder
  • One Stick of Butter
  • One Cup of Nutella
  • Cinnamon

For Glaze

  • Two Cups of Powdered Sugar
  • 7-8 Tablespoons of Whole Milk
  • Four Oz. of Cream Cheese, Room Temp
  • Half Stick of Butter, Room Temp

DIRECTIONS

  1. Scald the milk, vegetable oil, and sugar (heat until just before it boils). Remove from heat and let it rest until lukewarm (about 45 minutes-one hour)
  2. Whisk yeast into milk mixture and let it dissolve.
  3. Incorporate four cups of flour and let it rise for at least one hour.
  4. Mix together baking soda, baking powder, salt, and remaining cup of flour. Knead the dough onto floured surface with the dry mixture until it is incorporated.
  5. Roll out the dough into a large rectangular shape with an even width (it’s ok if the edges aren’t perfect!)
  6. Cut the butter into cubes and melt it in the microwave for about 30 seconds. Mix in the nutella until it is smooth.
  7. Spread the nutella mixture evenly onto the rolled out dough. BE GENEROUS!!!!!
  8. Sprinkle a healthy amount of cinnamon onto the dough.
  9. Roll up the dough into desired size and pinch off the ends. Cut the roll into about one inch segments with a piece of string or floss.
  10. Place cut rolls into a baking pan or individual cupcake molds and let them rise for about 20-30 minutes.
  11. Preheat the oven to 370F.
  12. Bake the cinnamon rolls for 15 minutes or until golden brown.
  13. In the meantime, make your glaze! Cream together the butter and cream cheese until very smooth.
  14. Mix together the powdered sugar and milk separately. Mix all glaze components together until smooth.
  15. Once the cinnamon rolls are out of the oven, let them cool before drizzling glaze over it.