woo family birthday strawberry cake

Hi i'm back. my second one, Naomi, turned one couple of weeks ago. time sure flies. I thought I just gave birth like yesterday... haha. In our family, we make this cake because they LOVE strawberries!  This recipe was from a magazine, but it's been used so many times, it's starting to fade. So I decided to post (before it's gone!)

Ingredients: 

[For meringue]
Egg whites - 6 large (room temperature)
Sugar - 3/4 cups

[Other ingredients for cake]
Egg yolks - 6 (room temperature)
Sugar - 3/4 cups
Lemon juice - 3 TBS
Vegetable oil - 3 TBS
Water - 2 TBS
All purpose flour - 1 and 3/4 cups
Salt - 1/2 tsp

[Whipped cream]
Heavy whipping cream - 2 cups
Confectioners' sugar - 1/2 cup
Vanilla extract - 1/2 tsp

Strawberries - 3 cups sliced & 2 cups whole (if you want to top the cake with whole strawberries)

Prep:

1. Place egg whites in a large mixing bowl and egg yolks in another bowl. Let stand at room temperature for 30 minutes.
2. Prepare baking pan - use either 10-in tube pan or 2 loaf baking pans.
3. Make whipping cream beforehand - mix all ingredients until soft peak forms. Keep in the fridge for later use. 
4. Slice strawberries.
5. Preheat the oven to 325F.

Bake: 

1. [Yolks mixture]: Beat egg yolks until slightly thickened. Gradually add 3/4 cup sugar, beating until thick and lemon-colored. Beat in lemon juice, oil and water. Add in flour and salt to the yolk mixture. Mix until just well blended (use wooden spoon or batter attachment)
2. [Meringue] Beat egg whites on medium speed until soft peak form. Gradually add 3/4 cup sugar, 1 TBS at a time, beating on high until stiff glossy peaks form. 
3. Fold a 1/4 of the egg whites meringue into the batter, then fold in remaining whites. When folding the remaining whites, don't over mix it. The color of the batter should be marble (yellow and white).
4. Gently spoon into an ungreased pans **see TIPS. Smooth the top. Bake at 325F for 35-40 minutes for tube pan and 33-35 min for loaf pans. Insert cake tester or toothpick in the middle and if it comes out clean, it's done!
5. Immediately invert pan; cool completely. **see TIPS

Serve:

1. Run a knife around sides and center tube of pan; remove cake. **see TIPS
2. Split into desired # of layers (usually 2 for loaf pans, 3 for tube) layer the cakes with whipped cream and strawberries. Repeat. Top with remaining cake layer; spread remaining whipped cream over top and sides of cake. 
3. Arrange remaining sliced berries on sides of cake or on top (or top it with whole/half strawberries) 
4. Store in the refrigerator **see TIPS

TIPS 

• Make sure your egg whites don't have any yolks inside -- it won't make a nice peak if you have yolks.
• Line your baking pans (loaf ones are easier) with parchment paper for easy handling & clean up
• The way we like to do it is use two loaf pans. I don't invert them, but just remove the cake onto baking rack right after. I cut of the edges and top layer to make a smooth surface. Each loaf will make one cute square-ish mini cake. You'll have two cute cake. Pan also allows you to cut out in any shape, too. 
• This cake tastes much better when chilled for over a day. So make it in advance. :D

bite-size blueberry muffin

Is it only me who thinks making desserts bite-size = I can eat more? I do it all the time and I probably eat more than I should. :) This recipe turned out great. The crunchy cookie-like top made it even yummier! (It looks big in the picture, but it's super close-up of the muffin). Enjoy! 

Ingredients:

Flour - 1 and half cup (loosely measured)
Sugar - 2/3 cup
Salt - 1/2 tsp
Baking powder - 2 tsp
Vegetable oil - 1/3 cup
Egg - 1 large
Milk - 1/3 cup + 2 TBS
Blueberries - 1 cup (fresh or frozen) **see TIPS

Crunchy Cookie topping
Butter - 1/4 cup (cold and cubed)
Flour - 1/3 cup
Sugar - 1/2 cup
Cinnamon - 1~2 tsp (depending on how much you want)

Prep: 

1. Cut up cold butter into small cubes. Add in flour, sugar and cinnamon. Use your hands or blender, mix until crumbly. Set it aside or store them in the fridge until ready to use.

Batter:

1. In a large bowl (or in a Kitchenaid bowl), mix in all dry ingredients.
2. In another small bowl or cup, add milk, egg and oil. Whisk until well mixed. 
3. Turn the mixer and pour #2 into the dry ingredients slowly. Let it mix for 1 minute. Don't over mix it.
4. Fold in blueberries and use spatula to do it (so you won't crush the blueberries).

Bake:

1. Preheat the oven to 400 F.
2. Grease 2 (12 mini muffin each tray) mini muffin trays with olive oil (use paper towel to spread the oil) or PAM spray. **see TIPS
3. Pour a little less than half of the batter in each cup. If you want more muffin top, then pour it more into each cup. 
4. Sprinkle the crunchy cookie topping on top of the batter. 
5. Bake for 12-13 minutes. Take it out and let it cool a bit in the tray.

TIPS

• I like to use 1/2 cup fresh blueberries, which makes a nice swirl of blueberries when baked, and 1/2 cup frozen blueberries, which stays as a whole when baked. It's yummy combination! 
• Using muffin liners is the easiest solution. But if you don't have any, make sure you oil the whole tray (not only the cup, but also the top part of the tray).

banana chocolate chip cookies

In our family, dinner includes dessert (did I mentioned that already?) Also, in our family, bananas usually go bad since we are not big banana eaters. So, what should we do with the ripened bananas?(besides making banana bread/cake/muffins). I came across this recipe. I love to bake cookies -- my dream (one day it will come true!) is to start a cookie business. It turned out really good. It was cake-like soft cookies, just like the muffin tops. 

Ingredients: 

Butter - 2/3 cup (softened)
White Sugar - 3/4 cup
Eggs - 2 (room temperature)
Ripe banana - 3 medium or 1 cup (mashed)
Flour - 2 cups
Baking powder - 2 tsp
Salt - 1/2 tsp
Baking soda - 1/4 tsp
Chocolate chips (dark, semi-sweet or milk) - 2 cups

Prep:

1. In a large bowl, sift together flour, baking powder, salt and baking soda. Set it aside
2. Soften butter and bring eggs to room temperature (20-30 minutes).

 Cooke dough:

1. In a small glass bowl or Kitchenaid mixer, cream butter and sugar until somewhat creamy (about 3-4 minutes on medium speed).
2. Add eggs and vanilla. Let it mix for a minute. Add mashed bananas. **see TIPS
3. Using wooden spoon, mix in sifted flour mixture. **see TIPS 
4. Stir in chocolate chips 
5. Keep the cookie dough in the fridge for about an hour or in a freezer for about 30 minutes. 

 Bake:

1. Preheat the oven to 350 F.
2. On a silicon baking mat or parchment paper, drop 1 inch balls (the dough is soft and gooey)
3. Bake for about 10-12 minutes, or until the edges turn brown. **see TIPS

TIPS

• You don't have to mash bananas beforehand. Just add to the ripened whole banana in and let the mixer do the work!
• When baking cookies, don't over mix the dough. Using wooden spoon when mixing flour mixture will help.
• Don't open the oven door to 'sneak peak' if the cookies are done. Use the oven light to check or sneak peak the first batch and then follow the timing for the next batches. When you open the oven door, the temperature for the oven changes, which may cause the cookies to turn out... funny. :) 

peanut butter cookies

Sometimes simplest cookies are the best. :) I've been craving and eating peanut butter the past few weeks and these are great! 

Ingredients: 

Butter - 1 cup
White sugar - 3/4 cup
Brown sugar - 3/4 cup (loosely packed)
Chunky peanut butter - 1 cup
Eggs - 2 eggs
Vanilla - 1/2 tsp

[Flour mixture]
Flour - 2 and half cups
Baking soda - 1and half tsp
Baking powder - 1 tsp
Salt - pinch

Prep:

1. Mix all flour mixture in a bowl.
2. Bring eggs and butter to room temperature 

Bake: 

1. In a mixing bowl, beat butter and sugar on medium speed for about 3-4 minutes. 
2. Add in peanut butter, eggs and vanilla. Mix for 2-3 minutes, or until well combined.
3. Using wooden/silicon spatula, slowly mix in combined flour mixture. 
4. Cover the bowl and let it rest in the fridge for 45min - 1 hour. **see TIPS
5. Make 1-inch ball and use fork to make a criss-cross pattern & push down at the same time. **see TIPS
6. Bake at 360F for 10 minutes. Take it out and let it sit in the baking sheet for couple of minutes until it cools down. 

Serve:

1. Eat with or dip in cold, cold milk! Mmmm..... yummy!

TIPS

• If you don't have time, let it rest in the freezer for 15 minutes and use the dough from the top of the bowl. While it's baking, return the dough to freezer/fridge. 
• If you want smaller cookies, make the balls smaller (1/2 inch). If you want bigger, make it to (1 and half inch ball)
• Flatten the cookie when pressing, but not too thin. Keep it to at least 1 cm inch.

mint chocolate triple layer cookie squares

The title is long and complicated, but it's a very simple recipe. Perfect for parties and for midnight snacks. :)

Ingredients:

[First chocolate layer]
Butter - 1 stick (1/2 cup) (softened)
Sugar - 1/2 cup
Egg - 1 large (lightly beaten) 
Vanilla - 1/2 tsp
Salt - 1/4 tsp
Cocoa powder - 1/4 cup
Flour - 3/4 cup **see TIPS

[Second white layer]
Butter - 1 stick (1/2 cup) (softened)
Sugar - 1/2 cup
Egg - 1 large (lightly beaten)
Vanilla - 1/2 tsp
Salt - 1/4 tsp
Flour - 1 cup

[Third layer]
Andes or After Eight mint chocolate - 1 pkg (7 oz) or enough to cover the top layer **see TIPS

Prep:

1. Leave butter and egg to room temperature. Butter should be softened. 
2. Measure all ingredients.
3. Grease 9-inch baking pan (or use parchment paper - still grease lightly)
4. Preheat oven to 350 F. 
5. Unwrap mint chocolates if they are individually wrapped. 

Bake:

1. [Chocolate layer] In a mixer, beat butter and sugar until smooth and creamy. Add in beaten egg and vanilla, beat on medium speed for couple of minutes. Add salt, cocoa powder, and flour. Mix until it forms a dough. 
2. Press chocolate layer on a greased baking pan.
3. [Second layer] In a mixer, beat butter and sugar until smooth and creamy. Add in beaten egg and vanilla, beat on medium speed for couple of minutes. Add salt and flour. Mix until it forms a dough.
4. Press careful/lightly on chocolate layer. It's easier to spread the dough in your hand before placing them in the pan.
5. Bake for 18-20 minutes in preheated 350F oven or until the top is golden brown.
6. Place mint chocolate on top. It should cover most of the surface, but you can adjust more or less, depending on how much minty chocolate you want. Bake for 2 more minutes.
7. Using spatula, spread the melted chocolate to create marbled look. 
8. Cool completely. 

Serve:

1. Cut them into 16 squares or 25 squares or in any shape you want. 
2. Keep in airtight container for storage. 

TIPS

• If you live in humid places, add 1/4 cup more flour so it won't be too gooey. 
• Not a mint chocolate fan? You can use other chocolate flavors as well.

raspberry cheesecake squares

Feeling something fruity for dessert? This cheesecake squares are perfect for snack time, dessert time or potluck time. You can switch raspberry with pretty much any frozen fruits (see TIPS for other suggestions). 

Ingredients:

All-purpose flour - 1 and 1/4 cups
Quick oats (or old-fashioned oats) - 1/2 cup
Brown sugar - 1/2 cup (packed) **see TIPS
Cold butter - 1/2 cup (cubed)

Cream cheese - 1 pkg (8oz) (softened)
White sugar - 3/4 cup
Salt - 1/2 tsp
Vanilla extract - 1/2 tsp
Ground cinnamon - 1/4 tsp
Ground nutmeg - 1/8 tsp
Egg - 1 (large)
Frozen raspberries - 1 and 1/2 cup (measured while frozen - thaw)

Prep:

1. Grease 9-in. square baking pan.
2. Thaw raspberries for at least 30 minutes.
3. Preheat oven to 350 F.

Bake:

1. In a medium bowl, combine the flour, oats and brown sugar. Combine cold butter cubes and using your hands, mix in until somewhat wet and crumbly. 
2. Set aside 1 cup crumb mixture. Press remaining mixture onto the bottom of a 9-inch baking pan and set aside.
3. In another bowl, beat cream cheese and sugar until smooth. Add salt, vanilla extract, cinnamon and nutmeg. 
4. Lightly beat the egg and add to cheesecake mixture. Beat on low speed just until combined.
5. Stir in raspberry and mix with spatula. Pour over pressed crust. 
6. Sprinkle with reserved crumb mixture.
7. Bake for 35-40 minutes. Check after 35 minutes. The crumbs on the top should be nice and golden.
8. Cool on wire rack until cool (at least 1 hour) and then transfer to the fridge for at least 2 hours or until set. 

Serve:

1. Cut in squares or any shape you like. 

TIPS

• You can use other frozen fruits: rhubarb, mango, strawberries, blueberries or pineapple (cut down pineapple and mango to 1 and 1/4 cup instead) 
• You can cut down on brown and white sugar for healthier option.

new york cheesecake

I always wanted to try baking cheesecake, but thought of using 4 packages of cream cheese stop me from baking. But I finally did it and it's worth it! It's 4 packages of cream cheese, but you get at least 12 good size slices. The original recipe is here. [Sorry no pictures -- will take more when I bake again... soon.]

Ingredients: 

[Graham base layer]
Graham cracker crumbs - 3 cups (crushed)
Butter - 3 TBS (melted)

[Cheesecake]
Cream cheese - 4 packages (8 ounce each) (softened)
White sugar - 1 and 1/2 cups
Milk - 3/4 cup
Eggs - 4 (room temperature)
Sour cream - 1 cup
Vanilla extract - 1 TBS
All-purpose flour - 1/4 cup

Prep:

1. Grease a 9-inch springform pan.
2. Measure all ingredients. 

Bake:

1. Preheat oven to 350 F. 
2. In a microwavable bowl, melt 3 TBS of butter. Add graham cracker crumbs. Press down on the 9-inch prepared springform pan.
3. In another bowl, beat cream cheese and sugar only until mixed. **see TIPS 
4. Using a wooden spoon/spatula, add in milk, eggs, sour cream and vanilla extract. Beat in until well mixed, but don't whisk it or over mix it. 
5. Fold in flour into cream cheese mixture using spatula, until smooth. 
6. Pour cheesecake mixture on the graham layer. 
7. Bake in 350 F oven for 1 hour. Turn off the oven and let the cheesecake sit in the oven for 5-6 hours. Take it out, cover and refrigerate until ready to serve. 

Serve:

1. Goes perfectly with fresh strawberries 
2. Serve with strawberry sauce (fresh cut strawberries - 2 and half cups + 1/4 cup sugar + 1 tsp vanilla, simmer in a pot until thickens)
3. It's really good by itself, too. :) 

TIPS

• Avoid beating too much so use your own strength to mix instead of the electric mixer. Soften cream cheese so you can work easily with them. 

glazed and sugar donuts

We eat donuts once a year on Halloween as part of family tradition. We used to get Krispy Kreme donuts when we lived in Utah and California, but there's no Krispy Kreme in Minnesota! So I looked and looked for donut recipes. The ones I had were all cake-like, so when I found this recipe, I was thrilled. It turned out really good and both my husband and daughter LOVED it. But we made double the recipe, so we had too many donuts and had some for dinner!

Ingredients: 

[Makes 12 good size donuts]

Active dry yeast - 1 envelope (0.25 ounce or 2 and 1/4 tsp)
Warm water - 2 TBS
Lukewarm milk - 3/4 cup
White sugar - 1/4 cup
Salt - 1/2 tsp
Egg - 1
Shortening - 3 TBS
All-purpose flour - 2 and 1/2 cups

Vegetable oil for frying

[Glaze]
Butter - 1/3 cup
Confectioners' sugar - 2 cups
Vanilla - 1 and 1/2 tsp
Hot water - 3~4 TBS (as needed)

Prep:

1. Measure all ingredients. Set it aside. 
2. Warm milk in a pot until it's warm, about 1 minute.
3. Combine flour and salt together. 

Cook:

1. In a bowl, combine yeast and warm water. Let it sit for 5 minutes until it bubbles. It won't bubble if the water is too hot. 
2. Add shortening, sugar and half of flour mixture. Using dough mixture, knead for a minute or two. 
3. Add in egg, rest of flour and rest of milk and knead for 8-10 minutes on slower speed. 
4. Meanwhile, grease separate bowl with olive oil. When the dough is done, make one big bowl and put it in the greased bowl. Cover with kitchen towel and put in the warm place for about an hour until the size double.
5. Punch gently down a little bit. Separate the dough in 12 parts. Roll each dough into 1 inch diameter and about 5-inch in length. Take two ends and make a ring. Set it down on a flour surface.
6. Repeat for the rest of the dough. Cover with wet paper towel and place them in warm place and let it rise for second time for 30-45 minutes. 
7. [Glaze] While you are waiting for the donuts to rise, make the glaze. Melt the butter in a pot. Remove from heat and add in vanilla and confectioner's sugar. Add in 1 TBS of water. Mix well. Add in rest of water (1 TBS at a time) and keep mixing until it thickens.
8. Use 4 or 5 quart pot. Fill half the pot with vegetable oil. If you have thermometer, heat to 350 F. If you don't, wait for 8-10 minutes under medium heat. 
9. Fry raised donuts for 2 minutes on one side and flip for another 2 minutes. 
10. Take it out on paper towel-ed plate or wire rack. 

After 2n rise. Use your fingers to make the hole bigger before frying

Deep fry until golden brown

Serve:

1. While it's hot, glaze the donut (one side or all over)
2. If you prefer sugar donuts, roll the donuts in white sugar. 
3. If you want chocolate glazed, heat 2 TBS of shortening and 2/3 cup of chocolate chips. Heat in microwave for about a minute. Mix well and glaze the donuts. 

Sugar donuts, chocolate glaze (with and w/o walnuts)

fudge brownies

I thought I already found perfect brownie recipe, but then I came across this one. This one comes with frosting! So it's double the goodness. You don't need a mixer for this one,  so it was very easy to make. It turned out better than the previously posted one. Give it a try!

Ingredients: 

Butter - 1/2 cup (1 stick)
White sugar - 3/4 cup
Eggs - 2
Vanilla extract - 1 tsp
Unsweetened cocoa powder - 1/3 cup
All-purpose flour - 1/2 cup
Salt - dash (1/4 tsp)
Baking powder - 1/4 tsp

[Frosting]

Butter - 3 TBS (softened)
Unsweetened cocoa powder - 3 TBS
Honey - 1 TBS
Vanilla extract - 1 tsp
Confectioners' sugar (powdered sugar) - 1 cup  [try with 3/4 cup first. it can be too sweet for some people]

Prep:

1. Measure all ingredients. 
2. Combine flour, salt and baking powder in a bowl. Set it aside.
3. Take out the butter for frosting in advance so it'll be soft when you work with it.
4. Grease and flour (or use parchment paper) 8-inch square baking pan.

Greased and ready to be dusted with flour!

Bake:

1. Preheat oven to 350 F.
2. In a pot or large saucepan (**see TIPS), melt 1/2 cup of butter. When melted, remove from heat and add in sugar. Using your whisk, mix about 10 times. 
3. Add in eggs and vanilla. Whisk for 15-20 times (don't over mix it) 
4. Add cocoa powder. Using silicon spatula, mix until incorporated. 
5. Add in dry ingredients (flour, baking powder and salt) and mix with spatula. Make sure you scrape from the bottom of the pan to have even batter. But do not over mix. 
6. Bake for 20-22 minutes. **see TIPS 
7. While it's baking, mix all ingredients under frosting. When the brownie is done, take it out and let it cool a bit, but while it's still warm, spread the frosting.  **see TIPS

Serve:

1. We love to serve this warm fudgey brownies with cold vanilla ice-cream. 
2. My husband dunks his brownies in milk. 

TIPS

• I prefer to use stainless steel pots so I can use the metal whisk directly, unless you have silicon whisk and spatula. 
• Every oven is different. The original recipe said to bake for 25-30 minutes, but I always cut 5 minutes because my oven is very powerful (I don't think it's 350 F...) so get to know your oven - do few rounds to figure out the timing and the placing of the pans.
• Sometimes it's hard to get the frosting spread smoothly. Suggestion #1: make sure butter is very soft to begin with. #2: add less sugar (work with 3/4 cup first) and #3: Warm the spoon with hot/warm water, wipe it clean and while the spoon is still warm, use to spread (side to side motion)

french crepe

Crepes can be sweet or savory, it's very versatile! We had this for Saturday brunch.  It's simple and fun so your kids can help out, too. 

Ingredients: 

Flour - 1 cup
White sugar - 2 tsp
Salt - dash
Eggs - 3 (large)
Milk - 2 cups
Butter - 2 TBS (melted)

Toppings:

[Sweet toppings]
Strawberries
Nutella
Kiwi
Whipped creme
Banana
Chocolate fudge
Berries
Jam
Peanut Butter

[savory topping]
Sausages
Bacon
Cheese
Scrambled eggs
SPAM
Mushroom
Grilled onion
Peppers

Prep:

1. Melt butter in a saucepan or microwave. 
2. Combine flour, sugar and salt. Sift. 

Sift flour, sugar and salt

Melt butter

Cook:

1. Using electric mixer, beat eggs and milk until blended. Add flour mixture and mix until smooth. Add in butter at the end.
2. Lightly grease the griddle or frying pan. Pour in about 3 TBS of the batter. Make it as thinly as possible by tilting the pan.
3. Fry for about 2 minutes until the edges start to come off. Flip and fry a for 30 seconds.

Serve:

1. Serve with your favorite toppings. I've listed some above, but feel free to add more in the comment so we can all enjoy crepes!

pumpkin roll with cream cheese filling

Today's my daughter's 18-months birthday so I decided to make her pumpkin roll cake. It's also a perfect way to celebrate fall season (even though it seems like winter already in MN!) This pumpkin roll is really moist and quite easy to make. Happy birthday, girl and happy Fall!

Ingredients:

Eggs - 3
White sugar - 3/4 cup
Pumpkin puree - 2/3 cup [I use Libby's Pumpkin puree can]
Lemon juice - 1 tsp
All-purpose flour - 3/4 cup
Ground cinnamon - 2 tsp
Baking powder - 1 tsp
Salt - 1/2 tsp
Ground nutmeg - 1/4 tsp
Walnut - 1 cup ** see TIPS

[Cream cheese filling]
Cream cheese - 1 packet (8 oz)
Powdered sugar - 2/3 cup
Butter - 2 TBS
Vanilla extract - 1/2 tsp
Lemon juice - 1 tsp

Prep:

1. Measure all ingredients. 
2. In another bowl combine flour, cinnamon, baking powder, salt, and nutmeg. Set it aside.
3. Grease a 15x10x1 inch baking pan/jelly pan; line with waxed paper. Grease and flour the paper. 
4. Prepare on a table, line lightly greased and floured parchment paper on a kitchen towel/linen.  

Bake:

1. Preheat oven to 375 degrees F.
2. In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in white sugar until thick and lemon-colored. Add pumpkin and lemon juice.
3. Add in dry ingredients into the pumpkin mixture. 
4. Spread batter into pan; sprinkle with walnuts if you want to add walnuts. 
5. Bake at 375 degrees F for 12 minutes or until cake springs back when lightly touched. 
6. Immediately turn out onto a parchment paper on the linen towel you prepared. Peel off the baked parchment paper and roll cake up in the towel. Cool. 
7. [Cream cheese] In a mixing bowl, beat cream cheese, powdered sugar, butter, lemon and vanilla until fluffy. 

 Serve:

1. Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again.
2. Cover and chill until serving. 

[Sorry, I had problem posting pictures under each subject]

Line the jelly roll with parchment paper

Walnut crusted pumpkin roll

Cool on the wire rack or cool place

You can roll it on the other side to make a bigger roll

sweet bread french toast with ben & jerry's ice cream

In Big Island Hawaii (which is one of our favorite places to visit!), there's a thing called sweet bread french toast. Hawaii is known for their sweet bread, which is yummylicious. And you french toast them!! Sweet bread + eggs = awesome food. So we tried to recreate the dish so we can feel like we are in Hawaii. And we just found out that Ben & Jerry's Phish Food ice cream goes perfectly with the french toast. It's super high in calories, but hey, we deserve it once in a while, yea?

Ingredients:

Eggs - 3 (beaten)
Cinnamon - 1 tsp

Hawaiian sweet rolls - 4-5 (cut in half so it's rectangle in shape)

Butter - 1 TBS

Ben & Jerry's Phish Food ice cream - however much you want

[Optional]
Powdered sugar - for dusting on top
Strawberries & raspberries 

Prep:

1. Cut the rolls in half to make rectangle shape.
2. Beat eggs and mix cinnamon in.
3. Take out the ice cream so it won't be too hard to scoop out.

Cook:

1. On a frying pan or grill, heat butter, 1/2 TBS at a time. 
2. Soak the rolls in egg mixture. Make sure you cover all sides. 
3. When the pan/grill is ready (you can test by splashing water on it and if it sizzles, it's ready!), fry one side for about 2 minutes. Using your spatula, check if it's nicely brown. Turn and fry for another 2-3 minutes. 

Serve: 

1. On the french toast, dust powdered sugar and give a big scoop of ice cream on top. 
2. Serve with berries if you want - it goes really well together. :)

carrot cake

I found this recipe in Taste of Home magazine (by the way, T of H magazine subscription was one of the best wedding gifts I've received - it has so many awesome recipes, and they are fail-proof!) and I refer to this piece of paper so many times, it's getting hard to read. So I thought I need to record it in my blog before it's too late. Plus if I love the cake so much, I should share with the ones I love. So here it is...

Ingredients: 

Crushed pineapple - 1 can (8 ounces)
All-purpose flour - 2 cups
Sugar - 1 cup (I use 3/4 cup)
Packed brown sugar - 1 cup (I use 3/4 cup, loosly packed)
Baking soda - 2 tsp
Ground cinnamon - 2 tsp
Salt - 1/4 tsp
Eggs - 4
Vegetable oil - 1 cup
Shredded carrots - 2 cups **see TIPS
Chopped walnuts - 3/4 cup

[Frosting] **see TIPS
Cream cheese - 1 package (8 ounces, softened) 
Butter - 2 TBS (softenend)
Vanilla extract - 1 tsp
Confectioners' sugar - 3/4 cup

Ingredients for the cake

 

Ingredients for the frosting

Prep:

1. Measure all ingredients and set them aside. You can combine dry ingredients (flour, baking soda, cinnamon, and salt) and lightly toss.
2. Drain pineapple, reserve 2 TBS juice. Discard remaining juice (or save for another use). 
3. Line 13 by 9 baking pan with parchment paper or grease the pan (and lightly flour the greased pan)
4. Preheat oven to 350 F.

Drained pineapple and 2 TBS of juice

Dry ingredients

Cook:

1. In a large mixing bowl, mix eggs for 2 minutes. Add in oil, pineapple and reserved juice. Mix for another minute. 
2. Add in carrots - beat until combined.
3. Add in dry ingredients. Mix until combined using wooden spoon. 
4. Stir in walnuts.
5. Transfer to a prepared baking pan. Bake for 35 minutes or until a toothpick inserted near the center comes out clean. 
6. Cool on a wire rack. 
7. [Frosting] In a small mixing bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners' sugar until smooth. 

Use wooden spoon to mix in the dry ingredients

Serve: 

1. When the cake is completely cool down, spread the cream cheese frosting. 
2. Sprinkle walnuts on top. 

TIPS

• Carrots can be shredded or chopped finely (use blender). It takes longer time to shred it so I use my blender to chop it finely. It still tastes and look awesome.
• he original recipe calls for double the frosting amount, which I find it too much. The above recipe (1 package cream cheese) is the half of what the original recipe calls for. It's enough for us, but if you are frosting lover, please, by all means, make more! 
• You can keep the extra frosting on the side for those who want more, or you can cut the cake in half and put it in between.