☾⋆⁺₊✧ Recipes ✧₊⁺⋆☽
I'll share my recipes here!!
┆ ┆ ┆ ┆ ┆
┆ ┆ ࣪ ˖☆ ࣪⭑┆ ݁˖ .☆ . ݁ ˖
☆⊹ ࣪ ┆ ˖ ࣪ ⊹ ࣪ ★ ⋆.˚ ⊹ ࣪
࣪ ˖⋆˚★ ₊ ⊹ ࣪˖ ࣪ ₊ ࣪ ˖
. ݁ ⊹ ࣪ ˖ ࣪ ˖
. ݁ ݁
.
MASALA CHAI TIRAMISU
Ingredients:
- Ladyfingers (20-30, but you can do as many as you’d like. You can buy these pre-made in stores)
- Chai (bags or loose leaf)
- Hot water (120ml, or ½ cup)
- Optional: Chai latte powder (extremely recommended. Use as much as indicated in the bag + some extra for decoration and the whipped cream)
- Whipping cream (350 ml, or 1 ½ cup. I recommend vanilla whip n’ top if you can get it)
- Vanilla extract (1 tsp)
- Mascarpone cheese (recommended), or cream cheese (225g, or 1 cup)
- Granulated sugar (70g, or ⅓ cup)
- Egg yolks (3)
- Optional: Powdered sugar (for decoration)
- Tiramisu container (any deep tray, like a brownie pan will do)
Instructions:
1. Fill a pot with about 1" of water and bring it to a boil.
2. In a large mixing bowl that fits into the pot perfectly without touching the water, whisk together the egg yolks and granulated sugar (without placing it on the pot yet!)
3. When the water starts boiling, turn off the heat and place the bowl on top of the pot to create a double boiler.
4. Continuously whisk the egg mixture until the sugar dissolves and it becomes pale in color, making sure the mixture doesn’t stick to the bowl, and doesn’t burn either.
5. Remove the bowl from the pot and immediately add in the softened mascarpone/cream cheese. Whisk together until smooth and silky, set aside.
6. Add 2tsp of chai latte powder (if available), and 1tsp of vanilla extract to the mixture. Whisk until lightly incorporated, making sure not to overmix.
7. Add the whipping cream to the mixture, fold together lightly making sure not to overmix.
8. Whisk on high until stiff peaks form (you should be able to see little points form in the cream that don’t fold over. If you turn the bowl upside down, the cream should completely stay inside).
9. Boil 120ml (½ cup) of water, and brew tea with tea bags or loose leaf tea.
10. Optional: add as much latte powder to the brewed tea as the instructions say to add to hot water. If latte powder is not available, I recommend adding coffee creamer or a splash of milk to the tea, for a creamier soak. If latte powder is not available, make sure to brew a stronger tea for a stronger soak.
11. Very briefly dip a ladyfinger in the chai soak just enough to coat both sides. Let any excess drip off (do NOT let it sit in the liquid or soak all the way through or it will quickly turn into mush).
12. Place the ladyfinger in the bottom of a serving container of your choice. Repeat until you have a flat, even layer of ladyfingers.
13. Add a generous layer of mascarpone cream on top of the ladyfingers and use a spatula to smooth it evenly.
14. Repeat with another layer of soaked ladyfingers and another layer of mascarpone cream, until desired layers are reached.
- Optional: pipe leftover cream around the border of the pan for decoration.
15. Cover and chill your tiramisu in the fridge for at least 4 hours or overnight, preferably, to allow the cream to firm up and ladyfingers to soften.
- Optional: mix a tablespoon of chai latte powder into ½ cup of powdered sugar. Right before serving, sprinkle the top of your tiramisu with the mixture using a sifter. (Make sure to do this right before serving, otherwise the cream will soak up the powder and it will look weird)
Honestly, tiramisu is soooo easy to make!! It's perfect for bringing over to dinner parties, and/or potlucks. It's also easy to scale, and to personalize! I hope everyone enjoys this recipe as much as me and my friends do.
ִֶָ 𓂃˖˳·˖ ִֶָ ⋆★⋆ ִֶָ˖·˳˖𓂃 ִֶָ 𓂃˖˳·˖ ִֶָ ⋆★⋆ ִֶָ˖·˳˖𓂃 ִֶָ 𓂃˖˳·˖ ִֶָ ⋆★⋆ ִֶָ˖·˳˖𓂃 ִֶָ
CHOCOLATE CHIP COOKIES
Ingredients:
- 1 cup (230g) of salted butter
- Optional: 4 tablespoons of toasted milk powder (worth it, gives a similar taste to brown butter without compromising the texture)
- 1 cup of white sugar
- 1 cup of brown sugar
- 2 tablespoons of vanilla extract
- 3 tablespoons of maple syrup
- 2 eggs
- Optional: add an extra yolk
- 3 cups of flour
- ½ teaspoon of baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- 2 cups of semi-sweet chocolate chips (or an entire bag even)
- 1 or 2 bars of Hershey's dark chocolate king size bars (chopped)
Instructions:
1. Preheat the oven at 375°f, or 190°c.
2. Cream the salted butter with both sugars.
-Tip: I like to use cold butter. I use a stand mixer anyways, so it makes my job easier.
-Optional: this is when you toast the milk powder on a separate pan, and add it into the mix.
3. Add in eggs, beating one at the time.
4. Add the vanilla extract and maple syrup, one tablespoon at the time.
-Tip: you can replace maple syrup with molases.
5. Mix the rest of the dry ingredients together.
-Tip: mix the dry ingredients on a separate bowl to make sure it's all well incorporated. If you mix them directly into the butter, it will be harder to incorporate things properly, because then things will just be suspended in the butter. This means that you'll mostly get weird lumps of salt, baking powder, and baking soda in different spots of the cookie. I assure THAT won't be pleasant.
6. Add in the flour mixture to the creamed mixture little by little, until just mixed in.
7. Add in chocolate chips, and chopped dark chocolate.
-Tip: The amount of chocolate can readjusted to preference.
8. Make dough balls of 1-3 tablespoons, and drop into a greased, or parchment/aluminum lined tray.
-Tip: sprinkle sea salt on top
9. Bake until golden brown (generally between 8-20 minutes)
-Tip: you can bake a portion of the dough, and store the rest in the fridge for up to 2 months.
-Tip: aged cookie dough can actually taste better!!
To be frank, I'm really anal about my chocolate chip cookies. I don't believe they're all that simple. They're easy to make, but hard for them to blow your socks off, and I believe mine do (especially when freshly baked). A lot of it is personal preference too of course, so if you try them (and love them as much as I do) let me know!!
. ݁₊ ✶. ݁ ˖ˎˊ˗. ݁₊ ✶. ݁ ˖ˎˊ˗. ݁₊ ✶. ݁ ˖ˎˊ˗. ݁₊ ✶. ݁ ˖ˎˊ˗
OATMEAL CREAM PIES
Ingredients for cookies:
- 1 cup (230g) of unsalted butter
- Optional: 4 tablespoons of toasted milk powder (optional, but worth it)
- 1 cup of white sugar
- 1 cup of brown sugar
- 2 tablespoons of vanilla extract
- 3 tablespoons of maple syrup
- 2 eggs
- 3 cups of flour
- ½ teaspoon of baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- 1/2 teaspoon of cinnamon
- 1/4 teaspoon of nutmeg
- 4 cups of oatmeal
Ingredients for marshmallow cream:
- 4 teaspoons of hot water
- 1/4 teaspoon of salt
- 2 jars of marshmallow fluff (14oz)
- 1 cup of vegetable shortening
- 2/3 cup of powdered sugar
- 2 teaspoons of vanilla extract
NOTE: Recipe can easily be split in half, I just have a really large family
Instructions for cookies:
1. Preheat oven to 375°f, or 190°c
2. Combine flour, salt, baking soda, nutmeg, and cinnamon in a bowl.
3. In large mixing bowl, cream butter and sugars.
4. Add in eggs, beating after each.
5. Beat in maple syrup and vanilla.
6. Add to the flour mixture to creamed mixture and beat until just blended
7. Mix in the oats with a wooden spoon.
8. Make dough balls of 1-3 tablespoons, and drop into a greased, or parchment/aluminum lined tray.
9. Bake until golden brown (generally between 8-20 minutes)
10. Let cookies cool.
Instructions for filling:
- Tip: While the cookies bake prepare the filling.
1. In small bowl, dissolve the salt in the hot water.
2. Set aside and allow this to cool.
3. Combine marshmallow cream, shortening, powdered sugar, and vanilla in a bowl; mix on high until fluffy.
4. Add the cooled salt water and mix well.
5. Spread filling on flat side of one cookie, press 2nd cookie on top.
This is actually my mom's favorite cookie recipe! If you have someone in your life who likes more subtle flavors, this is perfect for them.
*ੈ✩‧₊˚༺☆༻*ੈ✩‧₊˚*ੈ✩‧₊˚༺☆༻*ੈ✩‧₊˚*ੈ✩‧₊˚༺☆༻*ੈ✩‧₊˚
MAZAPAN TRES LECHES CUPCAKES
Ingredients for cupcakes:
- 1 cup of flour
- 1 ½ teaspoons of baking powder
- ¼ teaspoon of salt
- 5 eggs (separated)
- 1 cup of sugar
- Note: divide in ¾ cup, and ¼ cup
- 3 or 4 mazapanes (3 or 4 oz)
- ⅓ cups milk
- Tip: warm whole milk, whipping cream, and buttermilk make for moister cupcakes.
- 1 teaspoon vanilla extract
- Aluminum cupcake liners
- Note: paper won't work. The liners WILL get soggy if you use paper.
Ingredients for the tres leches:
- ¼ cup of milk
- 12 ounces of evaporated milk
- 14 ounces of condensed milk
- 1 teaspon of vanilla extract
Ingredients for the whipped cream:
- Whip’n Top Vainilla whipping cream
- Note: I use Whip n' top, and that stuff pretty much fluffs on its own, and it's already flavored (it's too good to compare to anything else on the market). If you're unable to get it in your area, I recommend using 2 ½ cups of whipping cream, ½ cup of powdered sugar, and
- Pulverized mazapanes (for decoration)
- Note: you might want to use a piping bag for this recipe, since whipped cream isn't exactly spreadable. It doesn't have to be fancy, it's just easier to get an aesthetically pleasing dollop of whipped cream onto the cupcake with a piping bag.
Instructions for cupcakes:
1. Preheat oven at 350°f, or 180°c
- Tip: Prepare cupcake molds with the aluminum liners before starting the cupcakes so the mixture doesn't lose air and volume, since it relies heavily in the beaten egg whites for body.
2. Pulverize the mazapanes
3. Mix the flour, baking powder, pulverized mazapanes, and salt in a bowl
4. Separate egg whites and egg yolks in two other bowls.
5. Mix the egg yolks with ¾ cups of sugar until the mixture is pale yellow in color.
6. Mix the milk and vanilla extract together.
7. Add the milk mixture to the egg yolk mixture and beat until well incorporated.
8. Add the egg yolk mixture o the flour mixture, and mix until well incorporated.
9. Beat the egg whites till hard peaks, gradually adding the remaining ¼ cup of sugar.
10. Fold the egg whites into the flour and egg yolk mixture little by little, making sure not to overmix.
11. Fill the molds with the cupcake mixture ¾ way up.
12. Bake for 12-16 minutes, or until a toothpick comes out clean.
13. Let cool.
Instructions for the tres leches:
1. Mix all of the ingredients for he tres leches together until well incorporated.
2. Poke holes into the cupcakes, making sure to not break the cupcake liners.
3. Pour 2 tablespoons of the tres leches into the cupcakes, making sure it falls into the holes.
Instructions for the whipped cream:
1. Beat the Whip n' Top whipping cream until stiff peaks.
- NO WHIP N' TOP: start beating the whipping cream and vanilla extract together, and add in the powdered sugar slowly until stiff peaks.
- Tip: make the whipped cream while the cupcakes bake so it has time to cool in the fridge.
2. Prepare the piping bag decorate the cupcakes.
- Note: this needs to be only after the cupcakes are soaked in the tres leches.
3. Sprinkle mazapán dust on top of the cupcakes.
WOWWWWW, tis recipe is a bit of a doozy; it's long, complicated, BUT also very worth it. I mostly make it for my irl friend Chong, they're his absolute favs.
. ݁₊ ⊹ . ݁ ⟡ ݁ . ⊹ ₊ ݁.. ݁₊ ⊹ . ݁ ⟡ ݁ . ⊹ ₊ ݁.. ݁₊ ⊹ . ݁ ⟡ ݁ . ⊹ ₊ ݁.
RED WINE STRAWBERRY CUPCAKES
Ingredients for cupcakes:
- 1 cup of flour
- 1 ½ teaspoons of baking powder
- ¼ teaspoon of salt
- 5 eggs (separated)
- 1 cup of sugar
- Note: divide in ¾ cup, and ¼ cup
- 1 cup of chopped strawberries
- ⅓ cups milk
- Tip: warm whole milk, whipping cream, and buttermilk make for moister cupcakes.
- 1 teaspoon vanilla extract
- Cupcake liners
Ingredients for the whipped cream:
- Whip’n Top Vainilla whipping cream
- Note: I use Whip n' top, and that stuff pretty much fluffs on its own, and it's already flavored (it's too good to compare to anything
else on the market). If you're unable to get it in your area, I recommend using 2 ½ cups of whipping cream, ½ cup of powdered sugar, and
- Chopped strawberries (for decoration)
- Note: you might want to use a piping bag for this recipe, since whipped cream isn't exactly spreadable. It doesn't have to be fancy, it's just easier to get an aesthetically pleasing dollop of whipped cream onto the cupcake with a piping bag.
Ingredients for the strawberry wine sauce:
- 1 pound of strawberries (usually one box)
- ¼-¾ cups of sugar
- 1 cup of red wine
Instructions for cupcakes:
1. Preheat oven at 350°f, or 180°c
- Tip: Prepare cupcake molds with the liners before starting the cupcakes so the mixture doesn't lose air and volume, since it relies heavily in the beaten egg whites for body.
2. Chop the strawberries
3. Mix the flour, baking powder, and salt in a bowl
4. Separate egg whites and egg yolks in two other bowls.
5. Mix the egg yolks with ¾ cups of sugar until the mixture is pale yellow in color.
6. Mix the milk and vanilla extract together.
7. Add the milk mixture to the egg yolk mixture and beat until well incorporated.
8. Add the egg yolk mixture o the flour mixture, and mix until well incorporated.
9. Beat the egg whites till hard peaks, gradually adding the remaining ¼ cup of sugar.
10. Fold the egg whites into the flour and egg yolk mixture little by little, it doesn't have to be fully incorporated yet.
11. Finish incorporating the mixture while folding in the cup of chopped strawberries.
12. Fill the molds with the cupcake mixture ¾ way up.
13. Bake for 12-16 minutes, or until a toothpick comes out clean.
14. Let cool.
Instructions for the strawberry wine sauce:
1. Wash the strawberries.
2. Cut strawberries in thin slices.
3. Add strawberries, wine, and sugar to a saucepan.
- Tip: Just add ¼ cup of sugar at the start Add more sugar if you feel like the flavor is too tart, or if the consistency needs to thicken more.
4. Let it boil, while stirring frequently.
5. Let it simmer, and keep stirring until it thickens up slightly.
6. Blend the mixture until smooth.
7. Let cool before using.
- Tip: let it rest for 2 hours before using.
Instructions for the whipped cream:
1. Beat the Whip n' Top whipping cream until stiff peaks.
- NO WHIP N' TOP: start beating the whipping cream and vanilla extract together, and add in the powdered sugar slowly until stiff peaks.
- Tip: make the whipped cream while the cupcakes bake so it has time to cool in the fridge.
2. Prepare the piping bag decorate the cupcakes.
3. Place strawberry slices on top of the cupcakes.
These are a favorite of my Italian professor. I made the wine sauce originally for an olive oil cake, and I had A LOT of leftovers, so I came up with this :)
. ݁ ⟡ ݁ . ⊹ ₊. ݁₊ ⊹₊˚‧︵‿₊୨ᰔ୧₊‿︵‧˚₊⊹ . ݁₊ ⊹ . ݁ ⟡ ݁ .
HORCHATA CUPCAKES
Ingredients for cupcakes:
- 1 cup of flour
- 1 ½ teaspoons of baking powder
- ¼ teaspoon of salt
- 5 eggs (separated)
- 1 cup of sugar
- Note: divide in ¾ cup, and ¼ cup
- ⅓ cups of horchata
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- Cupcake liners
Ingredients for horchata buttercream:
- ¾ cup (170g) of butter
- 2 cups (340 g) of cream cheese
- 4 cups of powdered sugar
- Tip: have a bit extra ready
- 1 teaspoon of cinnamon
- 1 teaspoon of vanilla extract
- ¼ teaspoon of salt
- 2 tablespoons of horchata
Instructions for cupcakes:
1. Preheat oven at 350°f, or 180°c
- Tip: Prepare cupcake molds with the liners before starting the cupcakes so the mixture doesn't lose air and volume, since it relies heavily in the beaten egg whites for body.
2. Mix the flour, baking powder, cinnamon, and salt in a bowl
3. Separate egg whites and egg yolks in two other bowls.
4. Mix the egg yolks with ¾ cups of sugar until the mixture is pale yellow in color.
5. Mix the horchata and vanilla extract together.
6. Add the milk mixture to the egg yolk mixture and beat until well incorporated.
7. Add the egg yolk mixture o the flour mixture, and mix until well incorporated.
8. Beat the egg whites till hard peaks, gradually adding the remaining ¼ cup of sugar.
9. Fold the egg whites into the flour and egg yolk mixture little by little, it doesn't have to be fully incorporated yet.
10. Fill the molds with the cupcake mixture ¾ way up.
11. Bake for 12-16 minutes, or until a toothpick comes out clean.
12. Let cool.
Instructions for the horchata buttercream:
1. Cream the room temperature butter and cream cheese together.
- Tip: a stand or electric mixer will make this much easier.
2. Add in the cinnamon, salt, and vanilla extract.
3. Add in the powdered sugar, cup by cup until well incorporated.
4. Mix the horchata in.
5. Chill for at least an hour before using.
