Archives for category: Desserts

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To finish off the thanksgiving for two meal, I made a light and pretty maple mousse pie topped with candied fresh cranberries. It was the perfect end to a great and not too heavy meal. Read the rest of this entry »

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Our friends Adri and Tedd invited us to their new house for dinner, and to make it easy on the chef, I made dessert. In one of the recent Food and Wine magazines, I saw an amazing cake that had 7 layers with chocolate buttercream filling, and a beautiful caramelized meringue frosting. Every time I see some crazy dessert, I always get an itch to make it. This time I can dedicate my full attention to it, instead if having a whole dinner to cook like I usually do.

The Dobos torte is a famous Hungarian dessert which originated as a 5 layer cake with chocolate buttercream frosting, and thin caramel layer between each layer. This is one of those “Wow!” desserts that taste amazing as well. the cake is time consuming, but it can be made ahead of time and definitely worth the effort. Read the rest of this entry »

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Holiday season is here, and while a lot of people give into total indulge around this time, for me I try to eat healthy as much as I can so I don’t feel bad about eating at Thanksgiving, Christmas, and all the holiday parties.

We were helping some friends do Holiday photos and decided to cook dinner at the house afterwards. I made chicken satay and a grilled shrimp and apple salad, both easy on the calories. To finish off dinner, I prepared a honeyed yogurt tart with fresh blueberries and a ginger and graham cracker crust.

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It’s been a hectic month with work ramping up, planning my wedding, and furnishing our newly bought house. I’ve been cooking on a regular basis, but just have not had the time to update my blog.

On top of everything, I decided to help my friend Adri, who got married last weekend, with her wedding cake. To say I helped her with no hidden motive is not true, as I wanted to do a practice cake for my wedding. Although our cakes will be very different in flavor, I think I benefitted a lot from this experience in terms of learning about time management, material readiness, and having more confidence to build my own wedding cake. I also am very thankful to have a friend who trusted me enough to let me handle a big part of her day!

20121020-105407.jpg Read the rest of this entry »

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If you like chocolate, you are going to love these brownies. White chocolate, milk chocolate, bittersweet chocolate, and unsweetened chocolate are the main ingredients for this recipe. The rest? Read the rest of this entry »

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After making my Momofuku Birthday Cake for my friend, I had a ton of cake scrap left over. Read the rest of this entry »

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In many cultures, holidays are associated with certain type of food. Fourth of July is one of those holidays where everyone barbecues and hangs out with their friends and family. We had a fourth of July party that was relocated last minute Read the rest of this entry »

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It was one of my best friends from Dallas’ going away party, which coincided with her birthday month. I asked her if she had any requests for a cake, and she picked the Momofuku Milk Bar Birthday Layer Cake. It just happened that I recently bought the Milk Bar dessert cookbook, so i agreed to make her the cake.

You know a cookbook is a good one when you flip through the pages, and a lot of them are stuck together. Read the rest of this entry »

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I never understood what the appeal of pecan pie is. I like pecans, I like pie, but a whole pie of sugary pecans? There are other things I rather eat. The only pecan pie that I’ve ever had were pre made ones from cheapo grocery stores so it may be that we started on the wrong foot from the get go.

For our picnic at Zilker, I wanted to make a fruit pie, Read the rest of this entry »

Since the creation of molecular gastronomy, I feel that there has been two types of foods being served in restaurants: food that you eat as an experience, and food that you eat because it taste good. Not to say that food that you eat as an experience is not great food, and chefs like Grant Achatz and Ferran Adria are masters at thinking outside the box and making your entire experience a cerebral amusement ride. But most people don’t want to do amusement rides everyday, and for me at least, food brings comfort, but comfort food are not the cerebral ones. April Bloomfield is one of those chefs who uses simple ingredients and basic cooking techniques to produce food that taste like home. Read the rest of this entry »