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April 22, 2015 / Maggie L.

Cream Biscuits

Cream Biscuits

I had a pint of heavy whipping cream that was going to expire in 2 days. It was originally planned for making mocha whipping cream for my green tea cake but no one wanted any whipping cream on the fluffy and airy chiffon cake so I had to google up some ideas on how to use up my 2 cups of whipping cream. The best part about biscuits made with cream is that no butter is involved and there are minimal ingredients, which made for easy cleanup as well. I got this recipe from epicurious.

300g APF, which I initially thought was way too much, more on that later

1 tbsp baking powder

1 tsp salt

2 cups chilled heavy whipping cream

Preheat oven to 400F. Mix the dry ingredients together then pour in the cream and combine well. The title of the original recipe was cream drop biscuits so I thought that the batter would be runny enough for drops but this batter was like bread batter. However, the batter was so thick that I gave up using a spatula and had to mix with my hands and shape into a ball for baking. The recipe called for 2 1/2 cups of flour, with no alternate measurement in grams so I had to google the conversion, which was not helpful because every single website I clicked on gave different numbers. I just went with 125g to a cup ratio which gave me 300g rounded down for the equivalent of 2 1/2 cups. I was able to make 10 biscuits. They went in the oven for 18 minutes and they rose majestically too. I rotated the ungreased baking sheet about halfway through the baking time. They were very creamy and soft, slightly salty with a nice golden crust. It was so good freshly baked!!

April 17, 2015 / Maggie L.

Almond Torte

Torte de Cielo

Torte de Cielo

Trader Joe’s sells almond flour! This one smelled so almondy and the cake was sorta dense and crumbly at the same time. It was strange but good and sweet! This would go well as an afternoon snack with hot tea or coffee! I got this recipe from my Perfect Baking cookbook. Recipe as follows.

1 cup room temperature butter (2 sticks!)

175g almond flour. You can also food process whole almonds but I don’t have a food processor.

225g sugar

3 eggs

1 tsp vanilla extract

1 tsp almond extract

9 tablespoon APF

a pinch of salt

Preheat oven to 350F. Cream the butter and sugar. Add the eggs, almond flour and extracts. Mix in the APF and salt until just combined. Pour into a greased cake pan ( I just used the left over paper that was used to wrap the butter in) and slide into the oven for 43 minutes, turning once. Cool. Slide in a baking sheet of sliced almonds to toast using the residual heat.  Dust with powdered sugar and the toasted almonds. This looked amazing and tasted great!

April 9, 2015 / Maggie L.

Green Tea Chiffon Cake

Green Tea Chiffon Cake

This cake smelled so fragrant! It didn’t leaven as much as I thought it would so although it is soft, the insides are still a bit dense. The recipe is from this blogger.

4 small egg yolks

85g sugar

3 tbsp veggie oil

60mL water

75g cake flour

10g matcha tea powder

1 tsp baking powder

4 large egg whites

Preheat oven to 340F and line an angel food cake pan with parchment paper. In a small bowl, mix the egg yolks with half the sugar. Then add in the veggie oil and water, mix well. In a medium bowl, combine the dry ingredients. Thoroughly mix the wet with the dry. Set aside. In a large bowl, mix the egg whites with the rest of the sugar until stiff peaks form and gently add to the green tea batter. Bake in the oven for 30 minutes. I rotated the cake pan 3/4 of a turn when there was 6 minutes left. The crust was hard and brown but the insides were soft. In the future, I will use muffin pans or double the recipe because the cake hardly rose. It was delicious though, slightly burnt.

March 27, 2015 / Maggie L.

Coffee Caramel Cake

Coffee Caramel CakeThe frosting on this was overly sweet and the cake itself turned out alright. Nothing phenomenal. I won’t be making this one again. The recipe came from the Perfect Baking book.

6oz butter

175g sugar

3 eggs

225g self rising flour (I used 100g cake flour, 110g APF, 1/4 plus 1/8 tsp salt, 1 1/2 plus 3/4 tsp baking powder)

100ml strong coffee

Preheat oven to 350F. Cream the butter and sugar. Gradually add in the other ingredients. Baking in a cake pan for 30 minutes. Remember to butter the pan.


As in don’t make the frosting.

125ml milk

135g butter (about 4 1/2 oz)

3 tbsp sugar

575g powdered sugar (this was waaaay too much, it is almost 6 cups of sugar!!)

Melt the milk and butter over low heat. Set aside. Melt the sugar over low heat until golden brown. Carefully mix the milk and the melted sugar until the caramel is dissolved, then carefully mix in the powdered sugar until smooth.

March 24, 2015 / Maggie L.

Triple Chocolate Muffins

Triple Chocolate MuffinsSuper moist and smells divine! This recipe is from my Williams-Sonoma cookbook.

90g unsweetened chocolate (at least I hope that’s what I used- the packaging is long gone)

90g semisweet chocolate

1/4 cup butter

60g cake flour

1/2 tsp baking powder

1/2 tsp salt

2 eggs (mine were really small and came from the Dollar Store)

125g sugar

1 tsp vanilla

1 tsp instant coffee granules

60g semisweet chocolate chips

60g chopped walnuts

Preheat oven to 350F. Over a double boiler, melt the chocolate and butter, mix and set aside to cool. In a small bowl, combine the flour, baking powder, and salt. In a larger bowl, mix the eggs, sugar, vanilla and coffee with a hand mixture until it doubles in size and becomes lighter. That’s what my recipe book said and I just guessed. The egg mixture never gets fluffy or anywhere near soft peaks because the egg yolk are in there too so just give it a few minutes to mix well. Incrementally add in the chocolate mixture, then the dry ingredients and finally the chocolate chips and walnuts. The final mixture should be very stiff and very sticky but very delicious. Put into muffin tins and smooth over the top with wet fingers. Bake for a little over 15 minutes. Sticking in a toothpick won’t test for doneness because you will just get melted chocolate on it. It’s done with the tops look dry. If it smells burnt, you went too far. I made 10 muffins.

February 5, 2015 / Maggie L.

Strawberry Chiffon Cake- Chinatown version

Stawberry Chiffon Cake (T

Take 3. I think I finally got it. 3rd time is the charm!

The last recipe didn’t pan out well and I didn’t use enough cream. This time, I definitely overdid it with the cream, but who doesn’t like homemade whipped cream? So, everything was a success. Except I need a bigger plate to hold the cake.

I found a better recipe from this site with her weird measurements but ever since I got a kitchen scale, I am defaulting to prefer recipes with gram measurements instead of American 2 1/4 cups, 1/3 teaspoons and so on. My 160g is your 160g the world round.

160g cake flour

1/2 tsp baking powder

180g sugar

6 eggs (4 of mine were large, 2 were jumbo)

20g butter (1 1/2 tablespoon-ish)

20g milk (yes, it is hardly anything)

1 dash vanilla extract (1 tsp to 1 tablespoon, I eyeball it)

Preheat oven to 340F. In a bowl, sift the cake flour and then add in the baking powder. Separate the egg yolks from the egg whiles. Pop all the yolks and whisk until pale yellow. Whisk in the vanilla and half the sugar. Using a hand mixer, whisk the egg whites. Gradually add in the rest of the sugar to the egg whites and whisk until stiff peaks form. Gradually mix the yolk and the whites mixtures together carefully. Add in the flour, then the milk and finally the butter. this ordering felt weird to me until I reread the instructions just now. I was actually supposed to add the flour, milk and butter to the lightened batter and then mix in the rest of the egg whites lastly. Pour into a angel food cake pan bottom lined with parchment paper and bake for 26 minutes. Cool and set aside.


I used about 3 cups of heavy whipping cream and I didn’t have a big enough bowl to comfortably mix it so I had to divide the cream into 2 bowls to separately mix them. Add in powdered sugar and vanilla extract to taste, about 5 heaping spoonfuls of sugar. Set aside.


Cut up a box of strawberries, leaving 5 nice looking ones for the top decoration. Cut the rest into small pieces. Set aside. With 3 strawberries left, I finally remembered I had an egg slicer I could use for cutting the strawberries. These slicers work so efficiently!


This is the fun part because everything comes together. Trim and cut the cake so that everything is level. Cut the cake lengthwise in two so that there are two layers. Spread frosting, the cut strawberries, and more frosting on top of the first layer. Place the top layer and spread more of the frosting in a thick layer on top and use the remaining for the sides. Since I used an angel food cake pan, my cake had a hole in the middle. I filled it with frosting because I had so much but it makes it hard to cut into the cake so I recommend filling in with more fruit next time. Place the uncut strawberries on top and lightly scatter chocolate sprinkles.

This was really good. The consistency of the cake itself matches the kind you buy from Chinatown and the fruit helps make the cake lighter. I had an abundance of cream and I should hold back a bit next time but adjust that to your liking. This took about 3 hours to make but for a friend’s birthday or special occasion, I should definitely use this again!

January 29, 2015 / Maggie L.

Blueberry muffins

Blueberry Muffin

Continuing my epic day of baking for my final of three recipes I tried today, this one came out the most successful. I used the recipe from Williams-Sonoma Muffins and Quick Breads cookbook.

250g flour (but I used cake flour)

155g sugar

2 1/2 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

1 cup milk

1/2 cup melted butter (1 stick)

2 eggs

1 generous cup blueberries (mine were frozen)

Combine the dry (with sugar!), combine the wet and mix the two. Add the blueberries. Put in buttered tins generously 3/4 of the way full. Pop in a 400F oven for 18 minutes and let it cool. Delicious!