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I had a few apples left in my fridge so I decided to make apple strudel muffins (adapted from allrecipes.com).

I have made quite a few changes from the original recipe by reading all the comments– more cinnamon, more chopped apples (3 cups instead of 1 1/2 cups), substituted half a cup of white sugar for brown sugar (instead of 1 full cup of white sugar), and a little less butter (1/4 cup instead of 1/2 cup).

After making all kinds of changes, I am definitely keeping this recipe in the recipe box for my family to use. The muffins came out surprisingly good! Even though the batter was a bit stiff, it still came out moist, which is how they are supposed to be.

Optional: Double the topping ingredients if you want to layer the batter. Also, it doesn’t hurt to add a little bit more cinnamon!

Preheat oven to 375 degrees. Bake for 20 minutes.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 cup melted butter
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 1/4 teaspoons vanilla extract
  • 3 cups chopped apples (1 1/2 cups chopped, 1 1/2 cups shredded)

Ingredients for topping:

  • 1/3 cup packed brown sugar
  • 1 tablespoon all-purpose flour
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon melted butter

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin pan.
  2. In a medium bowl, mix flour, baking powder, baking soda, salt, and cinnamon.
  3. In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla extract. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan.
  4. For the topping: In a small bowl, mix brown sugar, flour and cinnamon. Mix in butter until mixture is like coarse crumbs. Sprinkle over tops of mixture in muffin pan.
  5. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack.

Enjoy!

It’s rare for me to bake because, well, I’m not that good at it. This was my first time baking cupcakes. I practically had all the ingredients for these cupcakes so I thought it would turn out very well. I took the recipe from allrecipes.com and instead of making a carrot cake, I wanted to put them in little cupcake papers.

Here is the recipe:

Original Recipe YieldĀ 1 – 9×13 inch cake

Ingredients

  • 4 eggs
  • 1 1/4 cups vegetable oil
  • 2 cups white sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 cups grated carrots
  • 1 cup chopped pecans
  • 1/2 cup butter, softened
  • 8 ounces cream cheese, softened
  • 4 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
  2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
  3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners’ sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
 

Nutritional Information

Amount Per Serving Calories: 491 | Total Fat: 26.1g | Cholesterol: 74mg

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I read the comments and tweaked some things. For example, I used less vegetable oil (3/4 cup rather than 1 1/4 cups). Instead of pecans, I used this bag of soy nut trail mix I found at home (pumpkin seeds, soy nuts, raisins, etc). You don’t have to add nuts if you are not a fan.

I also used less carrots because of my lame excuse…my hands were too tired to grate anymore (I grated enough carrots for 1 1/2 cups rather than the recommended 3). After putting it in the oven for 35 minutes, I took them out and it tasted more like cupcakes with nuts rather than what a normal carrot cake would taste like. Baking just takes a lot of practice and patience and I guess I don’t have the patience. šŸ˜¦ At least, they were still edible haha.

My mom made me an awesome breakfast which consisted of Doenjang jjigae, chives and squash pancake, and a side of green tea rice.

The doenjang jjigae is a stew made from soybean paste with mushrooms, squash, leeks, and other various vegetables. It tastes very good and is soothing to eat. The chives and squash pancake is one of my favorites. I just dipped it in soy sauce and ate it with my rice. The green tea rice was the wow factor for me. It was the first time I ever had something like this. Ā The rice was tinted green and it tasted very much like green tea. It had a wholesome taste to it which was amazing.

My sister and I made apple crisp today and it came out pretty well! Here is the recipe that we followed. More infoĀ here.

We used granny smith apples for this recipe since they are most suitable for cooking. The only thing we did differently was mix the apples with the first batch of ingredients (all-purpose flour, white sugar, and ground cinnamon) instead of sprinkling it on top so that it would be fully absorbed. Also, we added less water (1/4 cup instead of the suggested 1/2 cup) so that it wouldn’t become too watery. What you could also do is add less white sugar because I think 1 cup is a bit too much.

Once it came fresh out of the oven, the apples and cinnamonĀ just melted in my mouth. Mmm! šŸ™‚

12 servings (Use 9×13 inch pan)

Ingredients

  • 10 cups all-purpose apples, peeled, cored and sliced
  • 1 cup white sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 cup water
    .
  • 1 cup quick-cooking oats
  • 1 cup all-purpose flour
  • 1 cup packed brown sugar
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup butter, melted

Directions

  1. Preheat oven to 350 degrees F (175 degree C).
  2. Place the sliced apples in a 9×13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.
  3. Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.
  4. Bake at 350 degrees F (175 degrees C) for about 45 minutes.


This tomato and egg dish is one of the traditional dishes that I have consumed while growing up. You can find this in a Chinese restaurant or you can make it yourself at home. You can find the recipe here. It tastes splendid when served over rice. šŸ™‚

My mother and I decided to follow an actual recipe when making this kiwi strawberry smoothie. It turned out very flavorful and the ice cubes gave it more texture. We didn’t feel the need to add flax seeds since we were making it late at night and we didn’t want to get too full. It still turned out yummy! šŸ™‚

Here is the recipe we followed from the NY Times article:

1 ripe kiwi, peeled, cored and quartered
1/2 cup (3 ounces) fresh or frozen strawberries, hulled
1/2 to 1 banana (to taste), preferably frozen
1/3 cup fresh orange juice
1/3 cup low-fat vanilla yogurt
1 tablespoon flax seeds (optional)

Place all of the ingredients in a blender, along with a few ice cubes if the bananas have not been previously frozen, and blend until smooth.

Yield: One serving.
Advance preparation: Best if served right away.
Nutrition per serving: 234Ā calories; 2 grams fat; 1 gramsaturated fat; 4 milligramsĀ cholesterol; 51 gramscarbohydrates; 6 gramsĀ dietary fiber; 60 milligrams sodium (does not include salt added during cooking); 7 grams protein

For dinner today, I dined on Chinese leek with egg and shrimp. If you’ve never had Chinese leek before (also known as Chinese chives), it is very aromatic and bursting with flavor. The chives in this dish are cut up into pieces and meshed together with eggs and shrimp. This vegetable also goes very well with meat dumplings!

Lobster rolls, lobster mac & cheese, etc. The list can go on….I love lobster! Yum.

Chinese kale, also known as Chinese broccoli, is enriched in vitamins A, C, K and other nutrients. I had this for dinner tonight and it is my favorite Chinese vegetable. If you’ve never eaten this before, it tastes like broccoli but somewhat bitter. The leaves are sweet if you put just the right amount of sauce. This dish was stirfried with shrimp and various sauces and seasonings.

This fruit, called the bitter melon, is too bitter for my taste. I definitely think it is anĀ acquiredĀ taste. Tastes mushy and bitter! This dish was cooked with spareribs and black eyed peas. It can also be cooked in soups.

Homemade delish-ness! šŸ™‚