No-Knead Bread


I’ve been in a bread baking mood these past few weeks, and I happened to chance upon this No-Knead Bread recipe from New York Times. As the name implies, there’s no kneading required to make the bread. And as an added bonus, it’s a 3-ingredient bread (excluding water, of course!)! I’ve made this many times these past few weeks, and never have I had any failures, so I would like to think of this as a foolproof bread recipe. It does require 12-18 hours of room temperature incubation. And it also requires something which I don’t have in my kitchen, which is a dutch oven casserole. I can, however, make a substitution for that, so it could still come out perfectly. I’ve also made some small changes to the recipe based on what other people have told me.

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Honey Whole Wheat Bread


I’ve always liked homemade breads. I’m not very good at baking breads, but I try my hands on it whenever I can. My sister had come to ask me to bake her a whole wheat bread as she prefers it over white bread. Sure, you can easily buy whole wheat bread at any stores, but she (and me included) prefers homemade rather than store bought. I’ve never made a “successful” bread loaf before, but I thought I might as well try.

This bread is 100% whole wheat flour. I was contemplating of adding white flour into the mixture, but thought against it. If I’m baking whole wheat bread, might as well make it 100% whole wheat. Instead of sugar, I chose honey as a sweetener which matches really well with wheat-y flavor of the bread.

This recipe has only 6 ingredients. Six!! I compared it to the ones I found at the grocery store, and I was surprised to see the list of ingredients for one whole wheat loaf bread. There are just many! That just makes me more determined to  harness my breadmaking skills.

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Creamy Cheesy Pasta


This is my take on mac and cheese. Instead of macaroni elbows, I prefer rotini as I like how the swirls hold the creamy cheesy sauce, and not to mention that it looks much better than the elbows! I used my 3 favorite cheese to make the sauce: brie, smoked gouda and of course, white cheddar cheese. The combination of those three is so perfectly delicious and sumptuous. I don’t think you can ever go wrong in any pasta recipe when using those three cheese. I guarantee you, this is sooooo much better than the boxed mac and cheese!

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Ginger Cake/ Gingerbread Cake



I’ve never had ginger cake before. I often read it in historical books and I wondered, what does a ginger cake taste like? I’m pretty sure I won’t be able to find in any bakeries around my area. I did my research on this, and most of the time, the recipes I saw are gingerbread cakes. I’m still not sure what’s the difference between the two, as they both almost have the same ingredients.

The recipe I have is adapted from April Bloomfield’s recipe, although I tweaked it a little bit. The cake is moist and flavorful. It’s not overly spiced and ginger-y. Just the perfect amount that I like. No frosting needed, although it’ll be a good addition indeed. As I said earlier, I’ve never had ginger cake before, so I can’t really make a comparison. But if a ginger cake is this good, no wonder that this is one of the cake that’s still eaten for decades.

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Homemade Spanish Sardines in Olive Oil


This is one of my favorite from my mom’s recipes. I swear I could eat this all week. I can do lot of things with this sardines. I can add this to pasta, or on my toast, or simply eat it with rice. Whenever my mom can make this, I always ask her to make a big batch. Not only does it get eaten quickly in this household, but whenever there’s some left, I can always canned these sardines afterwards.

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Strawberry Ricotta Cake


This isn’t the traditional Italian ricotta cake. This is more like a chiffon or a sponge cake mixed with ricotta cheese. The ricotta cheese helps to make this cake more flavorful, moist and rich. Actually, this idea came from having a ricotta pancake which tasted so good. Then, I thought why not add ricotta cheese in my regular chiffon cake?

As for the strawberry, we adore strawberry syrup on our pancakes, so I made strawberry mousse and it turned out a great flavor to match with this fluffy ricotta cake.

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Red Wine Chocolate Sheet Cake


Definitely not a cake for kids!!

The idea of adding red wine into a basic chocolate cake recipe took hold when my father threw in that suggestion to me. Red wine and dark chocolate…what could ever go wrong with that combination? I’m not a wine lover, but my dad is a connoisseur. We’ve got plenty of wine bottles in the house, so I figured it wouldn’t hurt to try.

The recipe that I used is my basic chocolate sheet cake recipe on which I replaced milk with red wine. I think the red wine actually gave the chocolate cake a much beautiful, darker color than usual. Frosting is a must for any chocolate sheet cake. So, please don’t skip that. I added wine both to the cake and the frosting. I initially thought that the red wine would cook off at the end of baking, but I was wrong. The alcohol flavor is still there. So, this cake is only for adults!

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Peanut Butter and Jelly Cookies


Here’s another round of pantry cleaning! The previous holiday made me realize how many jams/jellies we bought and received from friends, co-workers and relatives. We have a lot of jars of jams that are still sitting in the pantry cabinet since April last year! From peach jam, grape jelly, blueberry jam, mango jam, and even cactus jelly! We really ought to start eating them. And since my brother is a huge PB & J fanatic, I figured I could entice him to help me out in devouring the jam by making this recipe.

This recipe is basically using my Peanut Butter Cookies recipe, then topped it off with more peanut butter and jams or jellies. I contemplated on making this as thumbprint cookies, but I changed my mind as it could be a lot of work. So, I decided to form a rectangular shape out of the cookie and just spread as much peanut butter and jam on top of it. Then, once baked, I sliced it into squares. It’s much easier and faster to do it that way.

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Triple Citrus Bars


I love lemon bars! Actually, I love any citrus fruits, may it be lemon, lime or tangerine. Whenever I could add lemon in my meal, I would do it. This time, though, I found myself stuck with a lot of citrus fruits this winter to fight off possible cold and sickness. There’s always the thing of having too much of it. That’s when I get creative, and figured to make this triple citrus bars.

This recipe has 3 citrus fruits in it: lemon, grapefruit and clementine. Those three fruits have a surprisingly wonderful combination. The lemon provides its sour and tangy taste, clementine gives the flavor of natural citrus sweetness, and the grapefruit just kind of balance the other citrus flavors. I truly liked the end-product. This recipe is actually my go-to recipe for lemon bars, but just merely changed the lemon juice into 3 citrus juices.

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