icebox cake

Nabisco’s Icebox Cake is quick and easy and never fails to please. Simply layer chocolate wafers and sweetened whipped cream, and chill for at least 6 hours. Once chilled, the cookies become cake-like, creating a cool and creamy dessert.

roast pork buns and bean paste sesame balls

My sister has been apartment-hunting in New York, and, today, her search led her to close to Chinatown, where she picked up some roast pork buns and sesame balls.

The roast pork buns were different than the ones that we usually get at King Fung; these had a stronger pork flavor, were decidedly less sweet, and had a fluffier roll.

The sesame balls were slightly different as well; most obviously, it was filled with mung bean paste, rather than red bean paste, and it had a crisper exterior, with a nuttier flavor.

chicken, mozzarella, red pepper, pesto panino

My mom and I went to Williams-Sonoma today and came home with a Breville Panini Press! Tonight, we enjoyed panini made with breaded chicken cutlet, fresh mozzarella, pesto, and roasted red peppers. The contrast of the crisp, toasted bread and the gooey, melted mozzarella made for an exceptional sandwich.

monster cupcakes

A few months ago, I came across pictures of Cookie Monster cupcakes on a few food blogs, and I am now obsessed with them! A rounded mound of frosting is piled atop cupcakes and covered with royal blue sprinkles. Vanilla frosting and black-colored icing are used to make the eyes, and a mini chocolate chip cookie is stuck in where its mouth should be. I wanted to make these cupcakes ever since I found them, but, unfortunately, I couldn’t find blue sprinkles in any nearby markets. After months of no luck, I finally decided to compromise, by creating multi-colored monsters with rainbow sprinkles. I created the eyes with vanilla buttercream and mini chocolate chips and used a jellybean for the nose. Although they are not Cookie Monsters, they are still pretty cute!

buttermilk biscuits

These biscuits, made according to the recipe from Gourmet’s June 2005 issue, were good but not great. They were fluffy and soft, with a crisp outer crust, but they were not as flaky as I would prefer. I got much better results with the recipe for Buttermilk Biscuits from Martha Stewart’s Baking Handbook (posted below).

Buttermilk Biscuits
From Martha Stewart’s Baking Handbook

4 c. all-purpose flour, plus more for dusting
1 tbs. plus 1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. sugar
2 sticks butter, cold, cut into small pieces
1 3/4 c. buttermilk, plus more for brushing

Preheat the oven to 375 degrees.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs with a few larger clumps remaining.

Pour in the buttermilk; using a rubber spatula, fold buttermilk into the dough, working in all directions and incorporating crumbs at the bottom of the bowl, until dough just comes together. The dough will be slightly sticky; do not overmix.

Turn out the dough onto a lightly floured work surface. With floured fingers, gently pat the dough into a round about 1 inch thick, pressing in any loose bits. Do not overwork the dough. Use a floured 2 1/4-inch round biscuit cutter to cut out the biscuits as close together as possible.

Place the biscuits about 1 1/2 inches apart on an unlined baking sheet. Generously brush the tops of the biscuits with buttermilk. Bake, rotating the sheet halfway through, until the biscuits are golden and flecked with brown spots, 18 to 20 minutes. Transfer the biscuits to a wire rack to cool.

chocolate birthday cake

Happy 19th Birthday to my little sister! Of course, she asked for a chocolate cake with chocolate buttercream to celebrate her day. Usually, I decorate cake tops with piped stars, but I decided to try something new this time; I used mini chocolate chips to make a pretty design.

escarole and orzo soup with turkey parmesan meatballs

Thank goodness for hot soup in the cold weather months. This is my family’s go-to soup; it is hearty, filling, healthy, and tasty. If you like Italian Wedding Soup, you’ll love this recipe.

Escarole and Orzo Soup with Turkey Parmesan Meatballs
From Bon Appétit, February 2003

1 large egg
2 tbs. water
1/4 c. plain dried breadcrumbs
12 oz. lean ground turkey
1/4 c. freshly grated Parmesan cheese
2 tbs. chopped fresh Italian parsley
2 garlic cloves, minced
3/4 tsp. salt
1/4 tsp. ground black pepper

8 c. low-salt chicken broth
1 c. chopped peeled carrots
3/4 c. orzo
4 c. coarsely chopped escarole (about 1/2 medium head)

Whisk egg and 2 tbs. water in medium bowl to blend. Mix in breadcrumbs; let stand 5 minutes. Add turkey, cheese, parsley, garlic, salt, and pepper; gently stir to blend. Using wet hands, shape turkey mixture into 1 1/4-inch-diameter meatballs. Place on baking sheet; cover and chill 30 minutes.

Bring chicken broth to boil in large pot. Add carrots and orzo; reduce heat to medium and simmer uncovered 8 minutes. Add turkey meatballs and simmer 10 minutes. Stir in chopped escarole and simmer until turkey meatballs, orzo, and escarole are tender, about 5 minutes longer. Season soup to taste with salt and pepper.