Cinnamon Polenta Pancakes with a Strawberry Compote

I hope everyone had a wonderful holiday! I made brunch on Christmas for us to enjoy! My sister, Jessica, told me someone had made snowmen pancakes that were cute so I should make some too. Make some I did! I found this recipe off of Buzzfeed. It is quite filling, but oh so delicious with some maple syrup and a strawberry compote! I prefer the strawberries to be cold, so I made it first then refrigerated it to allow it to cool. Oh, and if you have noticed that my pictures look a lot better, it is because my awesome boyfriend got me a Canon Rebel t3i for Christmas! We really fail at surprising one another, so I received it early and started using it asap! Happy cooking and baking!

Yields: About 8 pancakes

Ingredients:

Pancakes

1 1/4 cups all-purpose flour

3/4 cup cornmeal

1 tbsp. white sugar

1 tsp. ground cinnamon

1 tsp. baking powder

1/2 tsp. baking soda

Pinch of salt

1 cup low-fat buttermilk*

2 large eggs, beaten

1/4 cup olive oil

1/4 cup water

*I never have buttermilk in the fridge so I just substituted by adding 1 tbsp. freshly squeezed lemon juice (or 1 tbsp. white vinegar) into a measuring cup and filled that up to the 1 cup line with whole milk the day before. You only have to wait about 5-10 minutes before using it though.

Strawberry Compote
1 pint fresh strawberries or a 16. oz bag of frozen strawberries (thawed)
1/3 cup white sugar
1 tsp. vanilla extract

Directions:
Pancakes
1. In a medium bowl, whisk the flour, cornmeal, sugar, cinnamon, baking powder, baking soda, and salt until combined.

2. In a separate medium bowl, whisk the buttermilk, eggs, olive oil, and water until combined.

3. Slowly whisk the wet ingredients into the dry ingredients, until just combined. Batter should be pretty thick.

4. Set a griddle or skillet over medium-low heat and spray it with an oil spray or use butter. When the griddle or skillet is hot, spoon in 1/4 cup mounds of batter and spread it to form about 4-inch rounds. Cook the pancakes until the bottoms are browned and bubbles appear on the surface, about 1-2 minutes. These pancakes are a bit thicker than the usual pancakes. Flip and cook until browned on the bottom, another 1-2 minutes. Serve warm.

Strawberry Compote
1. Wash and dry the fresh strawberries, if using. Roughly chop the strawberries and set 1/3 of it aside.

2. In a small saucepan, add 2/3 of the strawberries, sugar, and vanilla. Cook over medium heat, stirring occasionally. Once the mixture starts to heat up, the strawberries will start to release its juice. Start mashing up the strawberries with a wooden spoon into smaller pieces to create a syrup mixture. Allow the compote to cook until the sauce thickens. It will take about 10 - 15 minutes.

3. Take the compote off the heat. At this point, you can either blend this mixture to create a smoother compote, or you can leave it as is! Add the remaining 1/3 strawberries and stir just until combined. Serve immediately or refrigerate for at least 1 hour if you like it cold.

Strawberry Ice Cream

A week ago, I invested in an ice cream maker. It is one of the best investments you can make (in regards to small kitchen appliances that is)! Let me tell you, I will never go back to store-bought ice cream unless it was an emergency! Truthfully, I never really cared for store-bought ice cream anyway. The one exception would be the Mint & Chip ice cream from Rite Aid. There is a wonderful shop around here (Longford's Ice Cream) that serves fresh ice cream without any additives and it is absolutely divine! However, I find it cheaper to just make it at home. Remember to leave the freezer bowl in the freezer a day in advance since it takes about 16 - 24 hours for the liquid in the bowl to freeze! I just leave the bowl in the freezer after it is washed and dried so I can make ice cream whenever I want! I would not recommend making substitutions; the sugar and the fat content of the heavy cream is what gives the ice cream its creamy texture and prevents crystallization. Enjoy!

Let's take a moment to stare at this beauty, shall we? It was on sale on Amazon. Go get one!

The end result? Delicious ice cream!

Yields: About 1 quart of ice cream

Ingredients:

Strawberry portion

1 and 1/4 cups sliced fresh strawberries, divided

1/6 cup sugar (half of 1/3 cup measuring instrument)

1/2 tsp. lemon juice

Ice cream base

1 egg

3/8 cup sugar

1 cup heavy whipping cream

1/2 cup half and half

Directions:

1. Thoroughly dry the strawberries after washing and before using. The extra liquid will cause the ice cream to be icy.

2. In a small bowl, combine 1 cup of the slices strawberries, 1/6 cup sugar, and 1/2 tsp. lemon juice. Cover and refrigerate for 1 hour or more. Once this has been done, continue with the following steps.

3. In a medium bowl, whisk egg for 1-2 minutes until it becomes a little lighter and fluffy. Slowly whisk in the 3/8 cup sugar until it is completely combined. Whisk in the cream and half and half until mixed.

4. Puree the strawberries from Step 2 using a stand blender, an immersion blender, or a food processor...whatever you happen to have! Add this into the the milk mixture and stir until combined.

5. Churn the ice cream according to the manufacturer's instructions. While the ice cream is churning, use a fork and mash the remaining 1/4 cup of strawberries and drain the excess juice well using a strainer. Once the ice cream starts to thicken a little, add the mashed strawberries and allow it to evenly combine. Do not over churn the ice cream! This should result in a soft serve consistency and will need to be frozen further to allow it to harden up a bit before serving.

Carne Asada Tacos

I loved frequenting Taquerias in California for some good ol' tacos without any frills! I found this recipe online that was entitled Taqueria Style Tacos and knew I had to try my hand at it. This makes such a delicious taco! Although I include the recipe for the salsa here, I did not actually make it myself because I had purchased all my ingredients through FreshDirect and could not find some of the items needed to make it. When I do make this recipe again, I will update on the salsa! I am intoxicated by the wonderful aroma released from the steak being cooked. Please give this recipe a try! There are a number of steps, but it is so easy to make! You will not be disappointed. I recommend trying to marinate the steak overnight if possible to really allow the flavors to penetrate it. Enjoy!

Yields: 12-14 6-inch tacos

Ingredients:
1 1/2 lbs. flank steak
Corn tortillas
1 lime, cut into 8 wedges

Marinade
2 tbsp. + 2 tsp. white vinegar
1/4 cup soy sauce
2 cloves garlic, minced
1 lime, juiced
1/4 cup olive oil
1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. ground white pepper
1/2 tsp. garlic powder
1/2 tsp. chili powder
1/2 tsp. dried Mexican oregano or regular
1/2 tsp. ground cumin
1/2 tsp. paprika

Relish
1/2 white onion, chopped small
1/4 cup fresh cilantro, chopped small
1/2 lime, juiced

Salsa
1 large tomato, chopped
1 jalapeno pepper, chopped
1/2 white onion, quartered
2 cloves garlic, peeled
2 dried New Mexico chili pods
pinch of salt and pepper, to taste

Directions:
1. Lay the flank steak into a large 9x13 glass baking dish. In a medium bowl, whisk together the marinade ingredients until well blended.

Pour over the steak in the dish and turn the steak over once to coat both sides really well. Cover with the top or plastic wrap and marinate for 1-8 hours or ideally, overnight.

2. In a small bowl, stir together the relish ingredients and set aside.

3. Preheat the oven to 450 degrees F. Heat a skillet over medium-high heat. Toast chili pods in the skillet for a few minutes, then remove to a bowl of water to soak for about 30 minutes.

4. Place the tomato, quartered onion, jalapenos, and 2 cloves of garlic onto a baking sheet. Roast in the oven for about 20 minutes, until toasted but not burnt. Place the roasted vegetables, and soaked chili pods into a blender or food processor, along with salt and pepper. Puree until smooth.

5. Heat vegetable oil in a large skillet over medium heat. Cut the marinated flank steak into cubes or strips. Cook, stirring constantly, until the meat is cooked through, about 5 minutes. Just make sure to watch it carefully and do not overcook or else it will be tough!

6. Warm the tortillas in a clean skillet on medium-high heat for 20-30 seconds on each side. Fill tortillas with a generous amount of beef, top with the relish and salsa. Serve with a wedge of lime on the side.

Cinnamon Toast

Good afternoon fellow East Coasters and good morning to my West Coasters! Today, I decided I wanted to make some cinnamon toast to go with some Vietnamese coffee! I set the butter out on the counter overnight to allow it to come to room temperature. If you do not have room temperature butter, just use the soften option on the microwave. I found this recipe by Ree Drummond of Food Network! It is absolutely delicious without being overly sweet. It pairs perfectly well with a cup of coffee! Enjoy!

Yields: 8 slices of toast

Ingredients:

8 slices of any bread

1 stick salted butter, room temperature

1/2 cup white sugar

1 1/2 tsp. ground cinnamon

1 tsp. vanilla extract

1/4 tsp. ground nutmeg

Directions:

1. Preheat oven to 350 degrees F.

2. In a small bowl, mix the butter, sugar, cinnamon, vanilla, and nutmeg until combined. 

3. Generously spread the mixture onto each slice, making sure every inch is covered.

4. Place toast on cookie sheet and bake on the very top rack of the preheated oven for 10 minutes. Broil the toast after, until golden brown and bubbling. Make sure to watch it carefully or else it will burn.

5. Remove from oven and allow it to cool for at least 5 minutes before cutting and enjoying!

Cinnamon and Brown Sugar Baked Sweet Potato Chips

I was desperately craving for some chips today so I decided to make a rendition of my own with a sweet potato. This chip had a soft center, but they were still chewy and a bit crispy from the caramelized brown sugar. Delectable! If you prefer a true, purely crunchy chip, just use a mandoline slicer or cut thin slices yourself.

Tip: It is much easier and safer to cut a sweet potato by first slicing a bit of it lengthwise so that you have an even base to start with.

Ingredients:

1 large sweet potato, cleaned, washed, and dried thoroughly

Ground cinnamon

Light brown sugar

Oil for coating

Directions:

1. Preheat the oven to 350 degrees F.

2. Slice the sweet potato a little less than 1/4 inch in thickness.

3. Place the sweet potato slices in a small bowl and add about a tbsp. oil and toss a few times until every piece is evenly coated. Make sure there is enough oil, because that is what will give them the crispy texture!

4. Line the slices of sweet potato on a baking sheet.

5. Sprinkle some cinnamon onto each slice and bake for 10 minutes on the middle rack of the oven.

6. Take the sheet out of the oven and flip each slice over, sprinkle cinnamon onto each slice, and crumble brown sugar onto each slice as well.

7. Bake for an additional 15-20 minutes on the very first rack of the oven this time. Serve warm.

*If you are using really thin slices to make crispy chips, adjust the baking time accordingly. You have to watch it carefully or else it will burn. Enjoy!

Baked Sweet Potato Sticks

Happy snowy Tuesday! In theme with eating healthier, I decided to bake these because I was craving fries! They are crispy on the outside and soft on the inside, yum! The spices used balance out the sweetness of the sweet potatoes. Make sure to grab a sweet potato that is pretty symmetrical and elongated. Enjoy!

Yields: 8 sticks

Ingredients:
1 large sweet potato
Paprika, to taste
Garlic powder, to taste
1 tbsp. oil for coating

Directions:
1. Preheat oven to 400 degrees F.

2. Clean the sweet potato well using a brush to make sure all the dirt has been removed. Dry thoroughly. Slice the sweet potato into 8 pieces, lengthwise. Try to keep the thickness uniform so the cooking time is the same for all.

3. Use a bowl or bag to evenly coat the sticks with oil. Lay them all flat on a baking sheet and sprinkle paprika and garlic powder to your liking. (Use any spices you like!) Flip them onto the opposite side and repeat.

4. Bake in the preheated oven for about 30 - 40 minutes depending on the size of your potato. Make sure to flip them once halfway through so that both sides can get crispy and cooked evenly! Allow them to cool a little before serving! 

Sautéed Brussels Sprouts

Contrary to all the posts of sweets on here, I do cook healthy! I never eat all the goodies myself anyway; I normally give my concoctions away. Since Christmas is around the corner, I decided to cook healthier to feel less guilty about stuffing myself two weeks from now. My newfound love for Brussels sprouts is long overdue! Growing up in a Vietnamese household, Brussels sprouts were non-existent. Not only that, but I never heard anyone rave about them until adulthood! Their mild nuttiness is just wonderful! I definitely prefer them over Broccoli now.

Yields: 4 side servings

Ingredients:

1 lb. Brussels sprouts
3-4 cloves of garlic, minced
1/2 a lemon
3-4 tbsp. unsalted butter
Oil for cooking
Salt and pepper, to taste

Directions:
1. Clean and trim the Brussels sprouts. Peel off any discolored layers and cut in half, lengthwise.

2. Heat a tbsp. or so of oil and butter in a large skillet on medium.

3. Once heated, add the Brussels sprouts and cook for 5-6 minutes or until it is a caramelized brown color. Add the minced garlic and flip all the sprouts over. Lower the heat and add salt, pepper, and lemon juice. Cook for an additional 6-8 minutes until the center is soft or to your preferred tenderness. Serve immediately.

I enjoy mine a little underdone to maintain a bit of crunchiness! Be careful not to overcook because the taste will be off and it will lose all of its nutritious value! Enjoy!

Chocolate Cupcakes with Peanut Butter Frosting

Since my beau's mother's birthday is coming up, I thought I would treat her to something she loves! She is a fan of chocolate, coffee, peanut butter, and yellow roses. What could I do to incorporate all four things? Why, cupcakes of course! I decided on a chocolate cupcake that uses coffee to enhance the chocolate flavor, a peanut butter frosting that pairs well with the chocolate, and a yellow fondant rose on top! Enjoy!

Yields: 12 cupcakes and enough frosting to pipe onto them

Ingredients:

Cupcake
1/2 + 1/4 + 1/8 cups all-purpose flour
1 cup sugar
3/8 cups good unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. kosher salt
*1/2 cup buttermilk, shaken
1/4 cup canola oil
1 large egg, room temperature
1/2 tsp. vanilla extract
1/2 cup freshly brewed hot coffee

Frosting
1/2 cup creamy peanut butter, room temperature
1/4 cup (1/2 stick) unsalted butter, room temperature
3/4 cups confectioner's sugar
1-2 tbsp. cream or milk, optional

* I did not have buttermilk on hand, so what I did was put 1/2 tbsp. of freshly squeezed lemon juice (you can also use 1/2 tbsp. white vinegar instead) in a measuring cup and added milk up to the 1/2 cup line and let the mixture sit for 10 minutes.

Directions:

1. Preheat the oven to 350 degrees F. Line a cupcake tin and set aside.

2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt in a medium bowl and mix on low until combined.

In another bowl, combine the buttermilk, oil, egg, and vanilla until blended.

Slowly add wet ingredients to dry ingredients by mixing on low. With the mixer still on low, carefully add the coffee and stir just to combine. Be sure to scrape the bottom of the bowl to make sure everything gets incorporated. The batter should be loose.

3. Fill cupcake liners 3/4 full and bake for 18 - 25 minutes, or until a toothpick inserted into the middle of the cupcake comes out clean. Allow cupcakes to cool on a wire rack.

4. Frosting: Cream peanut butter and butter until smooth. Slowly add the sugar and mix well. Add cream or milk if the frosting is too thick.

Excuse my frumpiness, but I am at home! This silly cat (Stonewall Jackson, an odd-eyed Japanese Bobtail) decided to climb up onto my shoulders while I was making the roses!

Tada!

Done!

Taking orders: Cakes, cupcakes, and more!

I love making goodies on the side to sell so if anyone in Westchester County and NYC is interested, contact me for more information! I definitely charge a lot less than a bakery would and I pride myself on making my own batter! If you look closely, you will notice a lot of bakeries actually use prepackaged mixes and charge you an arm and a leg! I also make my own fondant that actually tastes good unlike the ones you can get at the store! Do not feel like baking for an upcoming event? I will do it for you! Here are some of the things I have baked over the years. Enjoy!

Coconut Macaroons with a Chocolate Drizzle

Decadent Mini Chocolate Cookies

Snickerdoodles

Crème brûlée topped with Strawberries

Mini Cheesecakes with Cherry Topping

Red Velvet Cupcakes with Cream Cheese Frosting

Carrot Cupcakes with Cream Cheese Frosting and Fondant Decor

Strawberry Cupcake with Strawberry Frosting

Chocolate Cupcakes with Peanut Butter Frosting, topped with Reese's Peanut Butter Cups and a Chocolate Drizzle

Pumpkin Cheesecake with Cinnamon Whipped Cream

Small Heart Cake with Fondant