Peanut Butter Dog Biscuits

I met a friend who recently got a dog and I decided to take the plunge and make some treats for the cute furry pet. This recipe is super minimal and healthy–perfect for any dog. For dogs sensitive to wheat, you can sub in AP flour. Peanut butter is a huge tails-up treat for pups and you can even add in a mashed banana to the biscuit batter for an extra potassium boost. This healthy treat will definitely be well-received by your paw friends!

Note*** This version of the recipe is solely mine. When re-posting, please cite me and my website.

Copyright aug 2017 ©

Peanut Butter Dog Biscuits

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Yummy tail-wagging-ly delicious peanut butter oatmeal cookies for your furry four-legged friend
>>> Yields 40 cookies
Time:
-Prep: 5 min
-Cook: 40 min

Ingredients:

  • 2 C wheat or AP flour
  • 1 C dry old-fashioned oats
  • 1/3 C natural peanut butter
  • 1 1/4 C hot water

Instructions:

1) Preheat the oven to 350 F.
2) Mix the flour and oats in a bowl. Add in the peanut butter and hot water and stir until the batter has no more streaks.
3) Roll out small 1 tbsp balls of dough and press them down into a flat disk shape on a pan lined with parchment paper.
4) Bake for 40 minutes and let it sit in the oven for 2-3 hours once time is up.
5) Let completely cool before storing or feeding your pup!

Happy eats!

Apple Pie

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20170715_113027What’s more American than Apple Pie? I personally love pies, especially apple pie. I remember eating McDonald’s handheld apple pies as a child. This pie is reminiscent of that flavor. The blend of spices makes it the perfect dish to use the in-season apples and also makes me miss fall. I brought this to a friend’s party and it was met with rave reviews. While perfectly delicious on its own, it also tastes amazing warmed up with a scoop of vanilla ice cream on top.

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20170715_100644I used a new pie crust recipe this time around and it turned out fantastically flaky. I had a bit of dough leftover that I used to make braided sugared pie crust braids. They’re a fantastic snack and easy way to make good use of any leftover dough you have on hand. This recipe uses both butter and shortening, but you can feel free to use all butter for an even more flavorful crust. As always, make sure ingredients and tools used for making the crust are cold for best results. Be careful not to overwork the dough or add too much water. Add the water in one spoonful at a time so that you can find the perfect amount. This recipe is a double crust one so you’ll have plenty for both top and bottom of the pie.

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20170715_113033I used red Gala apples for this pie because they still retain their texture and shape after being microwaved. I like being able to taste the individual apple slices instead of a mushy mess that some apples become once heated. I was quite liberal with my spices since I love fall spices and flavors. I also used brown sugar with white sugar for a deeper taste. The acidity that lemon juice brings into the picture makes the filling perfect as it makes sure not to be too sweet. Using both cornstarch and flour helps thicken the juices the apples give off without being too gummy. All in all, I was very pleased with how this pie turned out.

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20170715_103454I made a lattice crust pie for the first time since it felt fitting for a traditional apple pie. I had a bit of fun varying the widths of strips and making braided lattices as well as straight ones. I think it’s a great opportunity to show off your creativity with pie crust decorations. Feel free to make cut outs or a simple flat covering–or whatever else floats your boat. Have fun with this pie because this recipe is fool-proof!

Note*** This version of the recipe is solely mine. When re-posting, please cite me and my website.

Copyright july 2017 ©

Apple Pie

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Warm, fragrant apple pie fresh from the oven
>>> Yields 1 9-inch pie
Time:
-Prep: 60 min
-Cook: 60 min

Ingredients:

Double Crust

  • 3 C AP flour
  • 1 tsp salt
  • 2 tbsp white sugar
  • 7 tbsp vegetable shortening
  • 10 tbsp frozen butter, cut into chunks
  • 12-15 tbsp cold water

Apple Pie Filling

  • 5-6 large apples (I used Gala)
  • 1 tbsp lemon juice or apple cider vinegar
  • 1/4 C white sugar
  • 1/2 C brown sugar
  • 2 tbsp AP flour
  • 2 tbsp cornstarch
  • 2 tbsp melted butter
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp nutmeg

Finishing Touches

  • 1 tbsp white sugar
  • 1 egg, beaten

Instructions:

For the pie crust:

1) Mix the flour, salt, and sugar in a food processor.
2) Add in the shortening and pulse until texture is like sand.
3) Add in butter chunks and pulse until the crumbs are about pea sized.
4) Transfer the mixture into a bowl. Add in the cold water until the dough comes together and no longer sandy and crumbly.
5) Divide the dough in two, with one being slightly larger than the other.
6) Roll out the smaller piece into an approximately 10-inch circle.
7) Transfer the sheet of dough onto a buttered pie pan. Press down and remove the extra dough that come over the rim of the pan.
8) Either freeze the pie crust if not using for the next few days or put in the refrigerator if using soon.
9) With the larger piece of crust, roll it out flat into a large rectangle. Cut vertical strips. Create a lattice shape with the crust slices. Put in the fridge to keep cold before using.

For the Pie Filling:

1) Peel and core the apples. Cut into 1 cm wide slices. Add in lemon juice, vanilla, brown sugar, white sugar, salt, flour, cornstarch and spices.
3) Microwave the mixture for 2 minutes. Stir and microwave for another 2 minutes until apples are soft. Let cool and refrigerate if not using immediately.

Assembly:

1) Preheat the oven to 500 F.
2) Pour the apple mixture into the pie pan. and distribute evenly with slightly more in the center.
3) Place the lattice crust on top of the apples and pat the edges down so that it is sealed with the bottom crust.
4) Brush the egg wash over the pie crust and sprinkle evenly with 1 tbsp white sugar.
5) Place the pie on a sheet pan and transfer to the oven. Lower the heat to 425 F. Bake for 20-25 minutes until the top is light golden brown.
6) Rotate the pie and lower the heat to 375 F. Bake for another 30-35 minutes until top is deep golden brown and juices are bubbling.
7) Remove from oven and let cool to room temperature. Slice and serve!

Happy eats!

Americanized Belgian Waffles

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20170621_164224As I had stated earlier in my previous waffle post, I’m on the search for the waffle recipe of my childhood. After some hunting and researching, I’ve managed to get close to the nice, crisp, and sweet waffles from back in the day. This recipe is relatively low maintenance. I suggest making them thicker in order to get a nicely crisp waffle. This simple recipe doesn’t involve yeast and doesn’t require whipping egg whites. It’s perfect for a quick morning breakfast!

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Note*** This version of the recipe is solely mine. When re-posting, please cite me and my website.

Copyright july 2017 ©

Americanized Belgian Waffles

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Crisp and fluffy waffles–simple yet delicious
>>> Yields 8 small waffles
Time:
-Prep: 5 min
-Cook: 5 min

Ingredients:

  • 1 C AP flour
  • 1 tbsp white sugar
  • 2 tsp baking powder
  • 1/4 C oil
  • 1/4 tsp salt
  • 1 C milk
  • 1 egg
  • 1 tsp vanilla

Instructions:

1) Mix the flour, salt, baking powder, and sugar in a bowl.
2) Add the egg, vanilla, oil, and milk to the dry ingredients and mix lightly until no flour streaks remain.
4)) Cook in a waffle iron until crisp. Pour on maple syrup or powdered sugar and enjoy!

Happy eats!

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Tiramisu Layer Cake

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20170622_200349It’s my birthday! Or–it was. This year, I decided to make my own cake since I’ve been looking for any excuse to bake lately. I was debating between a matcha sponge cake and a coffee sponge cake initially. But then, I was struck by the idea of a tiramisu layer cake. While tiramisu cakes normally use lady fingers that are soaked in coffee liquor, I decided to make my own cake layers to make it more “birthday-esque”.

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Tiramisu, which is Italian for “pick me up”, originated in Italy. They’re a perfect blend of sweet and bitter with the light marscapone filling and the coffee-soaked cake rounds. It’s a great cake to make for coffee lovers. You can make the cake ahead of time and wrap well in saran wrap and refrigerate until you’re ready to use. I suggest soaking the layers with coffee before putting it in the fridge to let the layers soak overnight for maximum flavor.

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While the list of ingredients make it seem like a daunting cake to make, it is actually relatively simple to make with great results. Everyone has their own variation on tiramisu, but this is a cake you definitely need to try!

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Note*** This version of the recipe is solely mine. When re-posting, please cite me and my website.

Copyright june 2017 ©

Tiramisu Layer Cake

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Light layer cake with a sweet coffee marscapone cream and covered with a light whipped cream
>>> Yields 1 8- inch cake
Time:
-Prep: 20 min
-Cook: 20 min
-Assemble: 15 min

Ingredients:

Sponge Cake:

  • 1 C butter, softened
  • 1 1/2 C AP flour
  • 1 C white sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 3 tbsp milk
  • 4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Coffee Syrup:

  • 1/2 C warm water
  • 1/2 C white sugar
  • 2 tbsp ground coffee powder

Marscapone Cream:

  • 8 oz marscapone cheese
  • 1/2 C powdered sugar
  • 2 tbsp coffee liquor OR 2 tbsp ground coffee + 2 tbsp water
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Frosting:

  • 2 C whipped cream
  • 1/2 C powdered sugar
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 2 tbsp coffee liquor OR 2 tbsp ground coffee + 2 tbsp water

Garnish:

  • cocoa powder
  • chocolate shavings

Instructions:

1) Grease 2 8-inch round pans and line with parchment paper.
2) Preheat the oven to 350 F.
3) Cream the softened butter with sugar until fluffy. Add in the vanilla extract, milk, and eggs and mix until combined.
4) Add flour, baking powder, baking soda, and salt to the mixture and fold the batter until no flour streaks remain.
5) Divide the batter into the two prepared pans equally.
6) Bake the cakes for 20 minutes until the tops are lightly golden and the skewer comes out clean.
7) Let the cakes cool in the tin for 5 minutes and then remove from pans and let cool on racks. Slice the cakes in half.
8) Combine the coffee syrup ingredients and set aside to cool.
9) Poke holes on top of the cakes and brush on the syrup evenly on all four layers.
10) Make the marscapone filling by mixing the marscapone cheese, sugar, vanilla, coffee grounds, and salt until smooth. Refrigerate until assembly.
11) Make frosting by beating whipped cream and slowly add in sugar, coffee grounds, vanilla, and salt. Refrigerate until assembly.
12) Assemble the cake by placing one layer on a cake stand and cover with marscapone cream.
13) Add on the other layer and spread on the marscapone cream. Repeat this step for the next two layers.
14) Cover the cake with the whipped cream using a spatula.
15) Use a sieve to sprinkle cocoa powder evenly over the top. Add on a garnish of chocolate shavings.
16) Refrigerate until ready to serve. Cut and enjoy!

Happy eats!

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Double Chocolate Loaf Cake

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I love an easy recipe and this pound cake is definitely one. Chocolate-y, rich, and absolutely delicious. I added in white chocolate chips I had laying around from a while ago and folded that into the batter for an extra chocolate kick. I prefer my desserts less sweet so I purposely cut the sugar in this recipe. Also, I believe that chocolate baked goods always taste better the second day so that flavors develop. Wrap tightly in plastic wrap and let it sit overnight and have a slice the next morning!

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Note*** This version of the recipe is solely mine. When re-posting, please cite me and my website.

Copyright june 2017 ©

Double Chocolate Loaf Cake

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Rich chocolate pound cake with a decadent taste
>>> Yields 1 8×4 inch loaf
Time:
-Prep: 15 min
-Cook: 60 min

Ingredients:

  • 1/3 C oil
  • 1 C packed light brown sugar
  • 1 large egg, room temp
  • 1 C whole milk
  • 1 tsp vanilla extract
  • 1 1/2 C AP flour
  • 3/4 C natural cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground coffee
  • 1/2 C white chocolate chips

Instructions:

1) Grease an 8×4 inch loaf pan and preheat the oven to 350 F.
2) Mix the flour, salt, sugar, cocoa powder, coffee, and baking soda in a large bowl.
3) Add the oil, egg, milk, and vanilla extract to the dry mixture. Gently mix until no flour streaks remain. Fold in the white chocolate chips in last.
4) Bake the batter for 60-65 minutes until the toothpick comes out clean.
5) Let cool, slice, and serve.

Happy eats!

Dutch Cream Waffles

20170528_090323I’m on a quest to make the best Holland Waffles there is. To do so, I have been testing numerous different recipes in order to find the best one. I’m looking for a lightly sweetened, crisp, but has a slight melt-in-the-mouth texture. I’m trying to copy the de Waffelbakkers waffle recipe since they no longer sell it in stores and is our family favorite type of waffle.

20170528_091203This recipe is a pretty good rendition, but a big eggier and less crisp, but it is light, fluffy, and fragrant. Whipping the egg whites separately helps with the rise and fluffy nature. Make sure you whip the egg whites right before you plan to make the waffles and fold it in gently to make sure you don’t knock the air out of the batter and hinder the rise of the waffles.

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Serve it with fresh fruit and powdered sugar or maple syrup for a delicious breakfast treat! The great thing about making waffles is that you can make a large batch and freeze the leftovers to reheat at another time. These waffles are a great addition to any recipe library!

Note*** This version of the recipe is solely mine. When re-posting, please cite me and my website.

Copyright june 2017 ©

Dutch Cream Waffles

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Fluffy waffles made fresh with minimal ingredients
>>> Yields 8 small waffles
Time:
-Prep: 15 min
-Cook: 5 min

Ingredients:

  • 1 C AP flour
  • 1/2 C white sugar
  • 1/4 tsp salt
  • 1 C heavy cream
  • 3 eggs, separated
  • 1 tsp vanilla

Instructions:

1) Mix the flour, salt, and sugar in a bowl.
2) Whip the egg whites until stiff peaks stage.
3) Add the egg yolks, vanilla, and heavy cream to the dry ingredients and mix well.
4) Fold in the whipped egg whites into the flour batter.
5) Cook in a waffle iron until crisp. Pour on maple syrup or powdered sugar and enjoy!

Happy eats!

Matcha Mille Crepe Cake

20170512_153157Mille Crepe Cake is literally a million layered crepe cake. Obviously, I couldn’t possibly have made a million crepes, but I can get behind making a few dozen! This is my first time attempting to make crepes, but since a friend was coming into town and loves crepe cake, I decided to make one for her.

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20170512_141637I chose to use matcha/green tea powder with a light taro flavored whipped cream filling. You can use espresso powder, cocoa powder, or any other flavoring. It’s a forgiving recipe. I actually opted to use less cream in between the layers since my family is not crazy about too much cream. It does lend to a bit denser cake, but it’s spot on flavor-wise.

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While making the batter, it’s essential to have no clumps before you make it. Use a balloon whisk or a food processor to make the batter as smooth as possible. If a few small clumps remain, put it in the fridge and when you take it out, re-whisk and the batter should come out smooth.

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When you’re making crepes, use a non-stick skillet and keep the heat low so you don’t burn the crepes. You’ll get a hang of making them once you get started. Just pour the batter onto the pan and swirl it around so it covers the bottom surface of the pan. Don’t flip it until air bubbles pop up and the edges are slightly crisp. It’s fine when they brown as it creates a more caramelized flavor.

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If you’re looking for an impressive looking cake, this is definitely the one to make. It’s a show-stopper, especially when it’s sliced. I loved making it and, for the next time, I plan to make more beautiful decorations in order to make it more presentable.

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Note*** This version of the recipe is solely mine. When re-posting, please cite me and my website.

Copyright may 2017 ©

Matcha Mille Creole Cake

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Light and sweet cake made up of layers of whipped cream and green tea crepes
>>> Yields 1 9-inch cake

Time:
-Prep: 15 min
-Cook: 30 min
-Assemble: 30 min

Ingredients:

  • 5 tbsp melted butter
  • 3 C warm milk
  • 6 large eggs
  • 1 1/2 C + 1 tbsp all purpose flour
  • 3 tbsp matcha green tea powder
  • 1/4 tsp salt
  • 1/2 C white sugar
  • 3 C whipping cream
  • 1/2 C white sugar

Instructions:

1) Mix the eggs, flour, matcha powder, salt, and sugar in a bowl.
2) Add in the melted butter and milk and whisk until the batter is smooth and no clumps remain.
3) Cover the bowl and refrigerate for 4+ hours or overnight.
4) Heat a non-stick 9-inch skillet to medium-low heat and brush lightly with a layer of butter. When the pan is warm, spoon 1/4 cup of batter onto the pan. Swirl the batter around until it covers the bottom of the pan completely.
5) Let the crepe cook until bubbles form and the bottom is slightly brown and edges are crisp. Flip the crepe over and let it cook for 5-10 seconds before removing and transferring it on a plate.
6) Repeat the process until all the batter is used up (should yield about 25 crepes)
7) Make the whipped cream filling by whipping the cream and sugar together until stiff peaks form. Add in flavoring like matcha powder or vanilla.
8) To assemble, take one crepe and spread a thin layer of whipped cream on top. Place another crepe on top and spread another layer of cream. Repeat the process until you use up all the crepes.
9) Sprinkle the top of the cake with powdered sugar and matcha powder sifted together (optional)
10) Chill in the fridge for 30 minutes before serving.

Happy eats!

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