Braided Bread with Strawberry and Cream Cheese Filling

I know......I know......I've been baking too much with strawberry, like this cake, these cupcakes, those muffins, oh, and these cookies.

BUT, this one is special. This is a bread. A braided one. Beautifully made. When I came across with this recipe, I couldn't care if I should be done with strawberry. It's summer......well......very soon. And the only thing I could think of was that jar of home-made strawberry jam sitting in the fridge. Go ahead if you would like to stick with the original recipe and use lemon curd. I do think you could fill your bread with anything - Nutella, fresh berries, chocolate chips, apple sauce......

(makes 1 big loaf)

Ingredients:

Bread

6 tbsp warm water

1/4 cup + 1 tsp sugar

1 1/2 tsp instant yeast

2 1/2 cups + 1/4 cup all-purpose flour

6 tbsp sour cream or plain yogurt

1/4 cup unsalted butter, softened

2 large eggs, 1 beaten for dough, 1 beaten with 1 tsp water for brushing bread

1 tsp salt

1 tsp vanilla extract

1 tbsp sesame

Filling

1/3 cup cream cheese, softened

2 tbsp sugar

2 tbsp sour cream

1 tsp fresh lemon juice

2 tbsp all-purpose flour

1/4 cup home-made strawberry jam

Directions:

In a small bowl, combine water, 1 tsp sugar, yeast and 1/4 cup flour. Stir well to combine. Cover with tea towel, and set aside to proof for 15 mins.

Combine the yeast mixture with the remaining bread ingredients (except sesame) in the bowl of a stand mixer. Add 2 1/2 cup flour and mix with the paddle attachment until the dough is a rough, shaggy mass.

Switch to the dough hook and knead on until a soft and smooth dough forms, about 5 to 6 mins. Place the dough in a lightly greased bowl, cover with tea towel, and allow to rise for 90 mins, until the dough almost doubles in size.

While the dough is rising, combine all the filling ingredients (except the jam) in a small bowl, mixing until smooth and lump-free. Reserve until ready to fill the bread.

Gently deflate the dough and roll it out on a very well floured counter to a 10" x 15" rectangle. Transfer rectangle to a large piece of parchment paper. Lightly dividing it into three equal column with the side of your hand. Spread cream cheese filling on the center section, leaving the top and bottom 2" free of filling. Spread the strawberry jam over the cream cheese filling.

To form the mock braid, cut crosswise strips 1" apart down the length of the outer columns of your dough (the parts without filling). Make sure you have an equal amount of 1" strips down the right and left sides. Be careful not to cut your parchment paper. Remove the four corner segments. To braid, begin by folding top flap down and bottom flap up over the filling. Lift the top dough strip and gently bring it diagonally across the filling. Repeat on the right side, and continue down the entire braid, alternation strips until you are out.

Carefully transfer the dough and the parchment paper to a baking sheet. Cover loosely with tea towel and set it aside to rise for 50 mins, until quite puffy.

Preheat oven to 375F. Brush the loaf with egg wash, and sprinkle with sesame. Bake for 25 to 30 mins, until the loaf is golden brown. Remove from over and coof for 15 mins before serving.

Spiced Pear Mini Muffin

"I’ve never walked up to someone and asked 'Are you lululu?' before!" Christie emailed me after the 2010 Pear Excellence Culinary Student Competition that she invited me to attend last week.

I did laugh out loud when I read this first line she wrote me as I felt a little embarrassed. At the same time, I'm also grateful that she made me part of this wonderful event by tasting each recipe and vote for the winner! Thank you, Christie!

By looking at the names of these 5 finalist recipes, tell me if you would pick the pancake? No, I did not. But surprisingly, it's this most down-to-earth dish that stole my heart. It's tasty, flavorful, and most importantly, I could really taste the pear. Yes, this is the winning recipe that I voted for!

I was super tempted to make these wonderful pancakes. However, I don't have buckwheat at home which I highly recommend you to stick with. It was my first time tasting food with buckwheat, I believe it's the unique and rustic flavor that goes perfectly with the pear caramel sauce. So, I have to save this recipe for later. And I made these babies instead.

(makes 36 mini muffins)

Ingredients:

1 1/4 cup all-purpose flour

3 tsp baking powder

1/2 tsp salt

1 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp ground nutmeg

3/4 cup whole oats 

3/4 cup brown sugar

2 eggs

1 cup sour cream

1/2 cup canola oil

1 pear, peeled and diced

Directions:

Preheat oven to 350F. Grease mini muffin tin or line with muffin liners.

In a large bowl, sift flour, baking powder, salt and spices. Add oats, brown sugar and stir together.

In another bowl, whisk together eggs, sour cream and oil.

Pour the wet mixture into the flour mixture, gently stir with a spatula to combine. Fold in the pear. Spoon into the muffin tin.

Bake for 12 to 15 mins until golden brown on top.

No Knead Bread Roll

Super buttery, super soft, super easy......Isn't it good enough for you to start making these!

(makes 8- 10 rolls)

Ingredients:

1 tbsp insant dry yeast
3/4 cup lukewarm water
4 tsp sugar
2 large eggs, room temperature
1 1/2 cups all-purpose flour
1/2 tsp salt
1/4 cup unsalted butter, room temperature

Directions:

Sprinkle yeast over warm water in a stand mixer fitted with a paddle. Add sugar and egg, then blend to combine.

Add flour and salt, mix until flour is combined. Increase speed and blend until dough is stretchy and elastic, about 4 mins. Add butter, one teaspoon at a time, and blend until incorporated.

Set dough in an oiled bowl, covered with plastic wrap and let rise for 30 mins.

Divide dough into greased muffin pan, filling halfway full. Let rest uncovered until doubled in size, about 30 mins.

Preheat oven to 350F. Bake bread for about 15 mins, until golden brown. Unmold bread rolls while warm then cool completely.

Serve with lots of butter.

Mixed Berry Brown Sugar Muffin with Hazelnut Meal

Summer, Vancouver is waiting for you badly. One nauseous woman is throwing up too much that only summery fruit can help get the appetite back.
 

Use as many varieties of berry as you can if you decide to make these lovely babies, cause you want them look pretty, don't you?!

 

(makes 12 regular-sized muffins)
Wet Ingredients:
1/2 cup sour cream
1/2 cup milk
2/3 canola oil
2 eggs
1 tsp vanilla extract

Dry Ingredients:
2 cup flour
1/2 cup ground hazelnut
1 cup brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Others:
2 cup fresh or frozen berries of your choice

Directions:
Preheat oven to 375F.

Mix both wet and dry ingredients separately. Stir together until just blended.  Do not overmix. Gently fold in mixed berries.

Scoop each muffin cup with 3/4 full of batter, and bake until a toothpick inserted in the center comes out clean, about 20 mins.

Let the muffins cool in the pan for 10 mins.

Dark Chocolate Swirled Banana Bread

I had a sonogram earlier, and everything looks perfectly normal. Though we knew it would be fine just because the worst has happened, I still can't describe the relief I felt seeing those 4 limbs moving around like performing some sort of Kung-Fu in there.

Hate me if you have more than one child, and they all have very distant birthdays. Cause I'm going to arrange only one birthday party a year for both kids as Ethan's born on October 22. And the due date for my second child is October 25, 2010.

(Makes 1 loaf)
Ingredients:
2 cups all purpose flour
1 tsp baking powder

1/2 tsp baking soda
1/4 tsp salt

1/2 stick unsalted butter, soften

1 cup granulated sugar

2 large eggs

1 1/2 cup mashed ripe banana
1/3 cup sour cream
1 tsp vanilla extract
3/4 cup dark chocolate chips, melted

Directions:
Grease a 9x5x3 inch loaf pan. Line the bottom of the pan with parchment paper. Set aside.

In a bowl, whisk the flour with the baking powder, baking soda and salt.

In a stand mixer, beat sugar and butter at medium speed until well blended. Add eggs, one at a time, beating well after each addition. Add banana, sour cream and vanilla, beat until blended. 

With the mixer on low speed, add flour mixture, beat until just incorporated.

Spoon half of the batter into a separate bowl. Add the melted chocolate to another half of the batter and fold in.

With two spoons, place spoonfuls of the two mixtures into the prepared loaf pan alternately. Run a pairing knife through the two batters to achieve a marbled effect. (Note: Swirl rigorously or else you will have a non-swirled cake like mine!)

Bake for about 50 - 55 mins or until a toothpick inserted in the center comes out clean.

Remove from oven and place on a wire rack to cool for 10 mins before removing from pan.

Devil's Food Chocolate Cupcake filled with Chocolate Buttercream

I was just planning to make some plain chocolate muffins for breakfast. Eventually, I whisked up some butter and here came some chocolate buttercream which I would regret badly if I did not fill it into the muffins.

These sweet, caloric, fattening, and yes super fattening goodies......I love you all!

(makes 20 cupcakes)
Ingredients: 
For Chocolate Cupcakes
1 stick unsalted butter, soften

2 cups sugar
2 eggs
1 tsp vanilla
2 cups flour
1/2 cup unsweetened cocoa powder
1 tbsp baking powder
1 tsp salt
1 1/2 cups whole milk
1 cup sliced almond

For Chocolate Buttercream

1/2 stick butter, soften
1/4 cup cocoa
2 cups confectioner’s sugar
2 tbsp milk

Directions:
Preheat oven to 350F. Grease muffin tin or line with muffin liners.

In a mixer fitted with a paddle attachment, cream the butter until smooth. While the mixer is running, slowly add the sugar. Add the eggs one at a time, waiting for each to be incorporated before adding the next. Then add vanilla, and mix until light and fluffy.

In another bowl, sift together the flour, cocoa powder, baking powder and salt. Working in batches, add the flour mixture to the butter-sugar mixture, alternating with milk.

Spoon the batter into the prepared tins, filling each 3/4 full. Sprinkle sliced almonds on top of each cupcake. Bake until a toothpick inserted in centers comes out clean, about 20 mins.

To prepare the buttercream, beat butter on high until fluffy. Add cocoa and sugar and beat until incorporated.

Add milk, 1 tbsp at a time and beat until you get to the right consistency.

Cool cupcakes on a wire rack completely. Fill a pastry bag with chocolate butter cream. Push tip through bottom to fill each cupcake.

Strawberry and Cream Cheese Muffin

How good are these muffins? VERY!

When I was wondering what to do with that box of sour strawberries which had been sitting in my fridge for days, I came across with this wonderful recipe. These muffins are simply PERFECT.

It's so easy to make. I didn't need to pull out my standing mixer or blender.  And of course it limits your washing afford too. Well, you have to at least use a mixing bowl and a whisk though. Those sour strawberries became so sweet after being baked with the cream cheese and sugar mixture.

The muffins are so light and soft. When they freshly came out from the oven, I couldn't wait until I finished taking pictures before I took a big bite into one of them. The more I looked at them, the more I wanted to dive into them.

Yes, they are THAT good!

(makes 12 regular size muffins)

Ingredients:

2 cup all-purpose flour

3/4 cup granulated sugar

2 tsp baking powder

1/2 tsp salt

1 cup whole milk

1/2 cup unsalted butter, melted

1 tsp vanilla extract

2 large eggs, room temperature and lightly beaten

1 cup fresh strawberries, chopped into very small pieces

For Cream Cheese Mixture

4 oz cream cheese, room temperature

1/3 cup granulated sugar

1 tbsp vanilla extract

Directions:

Preheat over to 350F. Grease muffin tin or line with muffin liners.

In a small bowl, mix together with a spoon the cream cheese mixture ingredients until smooth. Set aside.

In a big bowl, combine flour, sugar, baking powder and salt. Set aside.

In another bowl, whisk together milk, melted butter, vanilla extract and egg until incorporated.

Use a spatula, mix the milk mixture into the flour mixture. Fold together until combined. Do not overmix.

Spoon the batter into the prepared tins, filling them no more than 1/2 full.

Scatter a few pieces of strawberry on top of each one.

Top it with a tsp of cream cheese mixture, a tbsp of muffin batter, and finally a few more pieces of strawberry.

Bake the muffins for about 25 mins, until they're light golden on top and a toothpick inserted in the center comes out clean.

Let the muffins cool in the pan for 10 mins.

Walnut Crumb Cupcake

 

I don't usually do it over my blog. But since it's blog related. And I do believe most of my readers are experienced bloggers. So, I've decided to share what I've been struggling lately, and I REALLY WANT TO HEAR YOUR FEEDBACK.

 

Blogger V.S. WordPress.

 

I've been using Blogger ever since I started blogging. I did not use WordPress simply because I did not know it existed. Now, the more I blog, the more I find using Blogger not user-friendly. Limitation of template choices (generally look unprofessional), rather dangerous (I heard) on backing up content, complication on content management......And so I'm kind of eager to switch to WordPress. Yet, I was told about the disadvantage of WordPress too: disability to modify theme, content capacity (again, I heard you need to pay for larger capacity)......

Now, I'm pretty divided on whether I should switch. Any thoughts?

(makes 12 - 14 cupcakes)

Ingredients: 

1 stick unsalted butter, soften

1 cup granulated sugar

3 large eggs

2 cup all-purposed flour

1 tsp baking soda

1 tsp baking powder

1/4 tsp salt

1 cup sour cream

For Topping:

3/4 cup light brown sugar

1 tbsp all-purpose flour

1 tsp ground cinnamon

2 tbsp cold unsalted butter, cut into pieces

1 cup coarsely chopped walnuts or pecans

Directions:

Preheat over to 350F. Grease muffin tin or line with muffin liners.

In a mixer fitted with a paddle attachment, cream the butter until smooth. While the mixer is running, slowly add the sugar. Add the eggs one at a time, waiting for each to be incorporated before adding the next, and mix until light and fluffy.

In another bowl, sift together the flour, baking soda, baking powder, and salt. Working in batches, add the flour mixture to the butter-sugar mixture, alternating with dollops of sour cream.

Spoon the batter into the prepared tins, filling them no more than 3/4 full.

To prepare the topping, combine the brown sugar, flour, and cinnamon in a medium bowl. Add the butter pieces and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. Add the walnuts and mix.

Sprinkle the mixture over the cupcakes.

Bake until risen and browned, about 20 to 25 mins. Let cool 10 mins in the pan.

Coconut Bread with Walnut

I left a comment to Kenny from "Chic Eat" the other day saying I really wanted to have one of the lovely Dorayakis that he posted the pictures on Facebook. And he replied, " Okie, hehe......"

I did not have the Dorayaki eventually, but surprisingly Ethan got a lovely knitted hat instead from Kenny.

I met Kenny via blogging. We share the same passion towards food, same mother tongue, and one of the common friends, Fred, who has recently come to visit me and brought this adorable gift to Ethan.

Aren't you amazed by the beauty of blogosphere where completely strangers become friends? All those years when I've been away from my hometown, his blog is one of the corners where I wander around to gather my memories.

Thank you, Kenny. Big kisses and hugs from Ethan and me. Will definitely let you know how it goes when the model is ready to put it on! You know he's been pretty against putting clothes on lately.

This is what both me and Fred made today to tribute you. :P

(makes 2 loaves)

Ingredients:

6 eggs

3 cups sugar

1/2 cup canola oil

1/2 cup melted unsalted butter

1 tbsp vanilla

1 tbsp coconut extract

4 1/2 cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 1/2 cup coconut milk

1 cup unsweetened shredded coconut

1 cup chopped walnuts

Directions:

Combine the first 6 ingredients into the bowl of an electric mixer. Using the paddle attachment, beat ingredients on medium speed for 2 mins.

In a separate bowl, sift and combine flour, baking soda, baking powder and salt.

Add in flour mixture in two additions, alernately with coconut milk, mixing each addition just until incorportated.

Fold in coconut and walnut.

Pour into two greased loaf pans. Sprinkle coconut on top. Bake at 350F for 50 mins.

Remove from oven and place on rack to cool.

Monkey Bread

Happy 2010, my friends!

Though this cake was made a while ago, I do think this is one interesting bread to start your morning on this new year holiday. Get up a couple hours early if you want to have it fresh.

By the way, if you have any idea why it's called monkey bread, please let me know. Cause besides that it reminds me of monkey's brain, I can't think of other explanations.

(makes 10" cake)

Ingredients:
Dough
2 tbsp unsalted butter, softened

2 tbsp unsalted butter, melted
1 cup milk, lukewarm
1/3 cup water, lukewarm
1/4 cup sugar
2 1/4 tsp instant yeast
3 1/4 cups all-purpose flour, plus extra for work surface
2 tsp salt

Brown Sugar Coating
1 cup packed light brown sugar
2 tsp ground cinnamon
1 stick unsalted butter, melted

Directions:

Grease tube pan or bundt pan with 2 tbsp softened butter. Set aside.

In a large measuring cup, mix together milk, water, melted butter, sugar, and yeast. Mix flour and salt in standing mixer fitted with dough hook. Turn machine to low and slowly add milk mixture. After dough comes together, increase speed to medium and mix until dough is shiny and smooth, 6 to 7 mins. Turn dough onto lightly floured counter and knead briefly to form smooth, round ball. Place dough in a bowl greased with oil and coat surface of dough with oil. Cover bowl with a damp kitchen towel and place in a warm area until dough doubles in size, 50 to 60 mins.

While dough is rising, prepare brown sugar coating. Mix brown sugar and cinnamon together in bowl. Place melted butter in second bowl. Set aside.

Gently remove dough from bowl, and pat into rough 8" square. Using a knife, cute dough into 50-60 pieces.

Roll each dough piece into ball. Working one at a time, dip balls in melted butter, then roll in brown sugar mixture. Layer balls in tube pan, staggering seams where dough balls meet as you build layers.

Cover pan tightly with a damp kitchen towel and place in a warm area until dough balls are puffy and have risen 1 to 2 inches from top of pan , 50 to 70 mins.

Heat oven to 350F. Uncover pan and bake until top is deep brown and caramel begins to bubble around edges, 30 to 35 mins. Cool in pan for 5 minutes, then turn out on platter and allow to cool slightly, about 10 mins. Serve warm. (Do not let the bread cool in the pan for more than 5 mins or it will stick to the pan and come out in pieces)

Chocolate Cupcake filled with Strawberry Buttercream

All along, I waited for that day to come just because I wanted to apply for a Canadian passport, so I could go to the States whenever I want without worrying my temporary visa was expired or not.

I thought everyone had the same mindset, until I attended the Canadian Citizenship Oath Ceremony on December 17, 2009.

"......Finland, Russia, Turkey, Philippines, Israel, Ecuador, Vietnam......people from around the world have chosen to leave their families, friends, careers, birth places to come to Canada, a nation with the tradition for the protection of its people all over the world......" said the Citizenship judge.

My four years stay in Canada as an immigrant qualifies myself for Canadian citizenship! That alone is generous enough to show the giving ways of the nation of Canada. Over those year, I have realized the great ways of Canada is that Canada cares and is never hesitant to go the extra mile to defend people and humanity.

Having seen the joy of all those new Canadians at that ceremony, I felt the realization of a dream. I was actually unexpectedly emotional. I feel liberty to be a Canadian now.

(makes 12 cupcakes)

Ingredients:

3/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 1/2 sticks unsalted butter, soften
1 cup sugar
3 large eggs
1 tsp vanilla extract
1/2 cup sour cream

1 cup strawberry buttercream

Directions:

Preheat oven to 350F. Grease muffin tin or line with muffin liners.

In a medium bowl, sift together cocoa, flour, baking powder and salt. Set aside. 

In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla.

With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.

Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, about 20 mins.

Cool in pan 5 mins, transfer to a wire rack to cool completely. Fill a pastry bag with strawberry buttercream. Push tip through bottom to fill each cupcake.

Mini Strawberry Cupcake with Strawberry Frosting

So, the "Kill Strawberry Mission" continues......

(makes 12 mini muffins)
Ingredients:
For Cupcakes:
1 1/2 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup milk
1 tsp vanilla extract
1/3 cup fresh strawberry puree
1 stick unsalted butter, soften
1 cup sugar
2 large eggs

For Frosting:

3 tbsp fresh strawberry puree
1 stick unsalted butter, soften
Pinch of salt
1 1/2 cup confectioners sugar, sifted
1/2 tsp vanilla extract

Directions: 

Preheat over to 350F. Grease muffin tin or line with muffin liners.

In a medium bowl, whisk together flour, baking powder and salt. Set aside. 

In a small bowl, mix together milk, vanilla and strawberry puree. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add eggs until just blended.

With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.

Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, around 25 mins. Transfer muffin tin to a wire rack and let cupcakes cool completely.

To prepare frosting. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners sugar, beat until well combined. Add vanilla and strawberry puree, mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.

Grease the inside of a 1 1/2" circle cookie cutter, and cut out mini cupcakes. Frost the cupcakes before serve.  

Cinnamon Muffin Filled with Home Made Strawberry Jam

When you plan on moving your house, there are things that you might want to get rid of by giving them away to friends or family, just because you find them too much trouble to pack and move around. Most importantly, these are the things that you realize you can actually live without. Like stacks of outdated magazines that you've been collecting for your whole life......I still can't believe how much I spent on moving 10 boxes of them all the way from Hong Kong to Vancouver!

Why I brought this up? Because recently one of our family members is moving house, and one of her unwanted stuff that she gave to her grandma, who is also Ethan's grandma, whose house is an asylum for anyone's unwanted stuff, was an OVERFLOWING ZIPLOC BOX OF FROZEN STRAWBERRY PUREE! So, grandma found it too sour to eat it plain, so she MADE ME HAVE IT, cause she thought I baked too much that an OVERFLOWING ZIPLOC BOX OF FROZEN STRAWBERRY PUREE might come in handy.

If you don't think it's too hard to use up an OVERFLOWING ZIPLOC BOX OF FROZEN STRAWBERRY PUREE in one go (you just don't want to re-freeze it after it's defrosted), I'm telling you this - after tons of strawberry-themed baked good were made, I still had HALF BOX left which I turned it into strawberry jam.

(makes 12 muffins)

Ingredients:

For Strawberry Jam:

2 cups strawberry puree

1 cup sugar

1/2 cup lemon juice

For Muffins:

1 1/2 cups all-purpose flour

1/2 cup sugar

1 tbsp baking powder

1/2 tbsp baking soda

1 tsp ground cinnamon

1 tsp ground ginger

1/4 tsp salt

2/3 cup sour cream

1/4 cup unsalted butter, melted and cooled slightly

3 tbsp milk

1 large egg, lightly beaten

For Cinnamon Sugar Topping:
1 tbsp sugar

1 tsp cinnamon

Directions:

Prepare strawberry jam. In a heavy bottomed saucepan, mix together strawberry, sugar and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture volume reduces by half.

Reserve 1/2 cup, and transfer the remaining jam to a hot sterile jar. Seal and refrigerate.

Preheat over to 375F. Grease muffin tin or line with muffin liners.

In a large bowl, combine sugar, flour, baking powder, baking soda, 1 tbsp cinnamon, ginger and salt. Mix well.

In another bowl, combine the sour cream, melted butter, milk, and egg, stirring well with a whisk. Gradually add the flour mixture to the wet mixture until just combined. Do not overmix.

Spoon 1 tbsp of batter into each prepared muffin liner. Top each with 1 tsp jam. Top evenly with another tbsp batter.

Combine the 1 tbsp sugar and 1 tsp of cinnamon to make cinnamon sugar. Sprinkle over the batter.

Bake for 15-20 mins or until a tester comes out clean and the muffin tops are golden. Cool lightly and serve warm.

Pumpkin Bread

So, I'm official starting to cook with pumpkin now.

Cause Halloween is over. All my decorative pumpkins can be put into good use now.

Nobody in my household ever cares if pumpkin has to be eaten on or before Halloween. Anytime is good time for good food.

(makes 2 loaves)

Ingredients:

3 cups all-purpose flour
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp salt
1 tsp baking soda
2 tsp baking powder
2 cups granulated sugar

1 cup light brown sugar
1 cup butter, soften
4 large eggs
2 cup pumpkin puree or canned pure pumpkin
1 cup chopped walnuts

Directions:

Preheat oven to 350F. Grease two 9x5x3 loaf pans and line the bottom with parchment paper.

In a medium bowl, mix the flour, spices, salt, baking soda and baking powder. Set aside.

In the bowl of a stand mixer with the wire whisk attached, put in the sugar, butter and eggs. Cream all ingredients together on medium speed for about 2 mins or until fluffy. Add pumpkin and combine well..

In three batches, add the dry ingredients and mix gently until each batch is just incorporated. Scrape the sides between each batch.

Fold the walnuts into the batter.

Evenly pour the batter into the prepared pans. Bake side-by-side for about one hour or until an inserted toothpick comes out clean.

Challah (Braided Bread)

When this bread was taking the first 2-hour rise, I took Ethan to a nearby park. There I met a little girl, Heather, who was playing around Ethan's swing.

Heather: (pointing at Ethan) He baby!

Me: Yes, his name is Ethan, he's a baby. How old are you?

Heather: Two and a half.

Me: What's your name?

Heather: (biting on a chocolate chip cookie) Heather.

Me: Oh, that's a pretty name, Heather.

Heather: My mom at home......do nothing.

I wanted to burst out laughing, but I instead smiled thinking probably the babysitter took her to the park.

Heather: She make cookies, so I have cookies to eat when I play.

Me: Oh, wow, the cookies must be very delicious.

Heather: (nodding her head) Yes, I love my mommy. And I love my daddy.

That's why you never understand how kids think, but you want to think like they do.

When I looked at this recipe from Patty's blog, I was really freaked out about the lengthy rising time. I was all "Three and a half hours? Are your serious, Patty?" Then, I just gave it a 'wait", and the bread turned out to be the best I've ever made. It's been hanging on my kitchen counter for 3 days now, the inside still stays soft. The wait was totally worth it.

(makes one big loaf)

Ingredients:
3 1/4 cups all-purpose flour

2 and 1/4 tsp active yeast
1/3 cup sugar
1 1/4 tsp salt
2 large eggs, plus 1 egg separated (reserve the egg white for the egg wash)
4 tbsp unsalted butter, melted and cooled
1/2 cup of room temperature water, plus 1 tablespoon (for egg wash)

Directions:

In the standing mixer, add the 1/2 cup of water and yeast.  Let sit for 10 mins, or until you see foam at the top.

In a medium sized bowl, mix 3 cups of flour, sugar and salt.

Once the foam has settled on top,  add the two eggs, the egg yolk and melted butter.  Using the paddle attachment, mix the liquid ingredients until combined.

Switch to the dough hook.  Turn mixer on to low and slowly add flour until a ball of dough forms.  Mix on low for about 5 mins, adding the remaining 1/4 cup of flour a tablespoon at time to prevent the dough from completely sticking to the sides of the bowl.  The ball of dough should ultimately form itself around the dough hook.

Place the dough in a lightly oiled large bowl.  Cover the bowl with a lightly damped tea towel and let rise in a warm place for 2 hours.

Gently deflate the dough, cover it and let rise again for 1 hour.

Move the dough to a lightly floured surface.  Divide the dough into three long pieces and braid them together to make the traditional looking challah bread.

Let bread sit in a warm, dry place for another 30 mins.

Preheat oven to 375F.  Mix the egg white and the 1 tablespoon of water to create an egg wash.  Lightly brush the egg wash over the challah bread.

Bake for 30 mins on rack in the middle of the oven. Remove from oven once bread is golden brown on top.

Rosemary and Garlic Focaccia

It's been made a long time ago. Just the lighting of this picture got me so hesitated to post it. The more photos you take, the more you know how sucky you are at it.

Anyway......

This focaccia is fluffy with a perfect amount of crunch and intense garlic flavour thanks to the home-made garlic oil.

Here's an Italian way to use the leftover of this Italian bread: cut the leftover into cubes to make Panzanella salad. 

(makes one 8"x8" bread)

Ingredients:

3 1/2 cups all purpose flour 1 tbsp instant yeast

1 tsp salt  

6 tbsp olive oil 

2 tbsp honey 

1 cup water, lukewarm
4 garlic cloves

1 tsp coarse sea salt

2 string of rosemary, stems removed

Directions:
Mix the flour, yeast and salt in the food processor for a few seconds.

With the machine running, add 3 tbsp oil and honey. Then slowly pour in the water.

The dough will form into a ball. If it's too dry, add water one tablespoon at a time. If it’s too wet, do the same with flour. The dough should be a little sticky.

Transfer the dough onto a floured surface. Start kneading until it's not as sticky. About 5 mins.

Put the dough in a greased bowl. Cover with a damp tea towel and leave it for an hour and a half until it doubles in size.

Punch it down to get the air out. Put the cloth back on and leave it for second rise. About 45 mins.

During the second rise, prepare garlic-flavoured oil. Bash rosemary, coarse salt and garlic into a mortar and pestle. Transfer to a bowl, pour in remaining olive oil. Set aside.

Once the dough has risen, slightly flatten it and put it in the greased pan. Push your fingers into it all over to create little holes.

Grab the garlic and herb, and squeeze the oil over the bread. Sprinkle some rosemary on top. Let the dough rest and rise for another 20 mins.

Preheat over to 400F. Bake for 20 mins or until the bread is golden brown.

Carrot Muffin with Cranberry and Walnut

Watching two movies in two days......the last time I did that, I can't even remember. Watching two good movies in two days, I don't think it's ever happened to me before.

After "Julie and Julia", I watched "Up". No, "Up (3D)" which I think definitely makes a big difference with the original "Up".

The pressure for Pixar to sustain the success must be tough. However, they just fearlessly came up with another great production with gorgeous visuals and emotional depth. I would cut the storyline here. It's the 3D thing I was really crazy about. When I was a kid, a pair of red+blue paper 3D glasses was the key to enter the 3D world. TV variety show audiences would be notified about the upcoming 3D effect, so they could have their glasses ready. I would put on mine since the very beginning of the show, just to make sure not missing anything. However, I was usually the one who was still waiting for that effect to appear after it actually did. I'm not sure if that's the glasses or just my vision. I could never have the perfect 3D experience. So, after I watched "Up", I totally regretted that I took 5 seconds to consider if I should pay $3 for that pair of 3D glasses when I buy tickets at the counter. It's absolutely worth it. I did actually try to grasp onto the images floating in front of my eyeballs. I'm now keeping the glasses for the DVD.

Back to these muffins, I've made apple carrot muffin with pecan before. These are pretty similar.

(makes 12 regular-sized muffins)
Ingredients:

2 cups all-purpose flour
1 tbsp baking powder
1/2 tbsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 cup sugar
1/3 cup packed light brown sugar
2/3 cup canola oil
2 eggs, lightly beaten
3/4 cup milk
1 tsp vanilla extract
1 cup shredded carrot
1/2 cup cranberries
1/3 cup walnuts, toasted and chopped

Directions:

Preheat over to 375F. Grease muffin tin or line with muffin liners.

In a bowl, combine the flour, baking powder, baking soda, salt, cinnamon and ginger.

In a bolw of a stand mixer fitted with paddle attachment, combine the sugar, brown sugar and canola oil. Mix until smooth. Add in the eggs and vanilla extract. Beat until incorported.

Add in flour mixture in two additions, alernately with the milk, mixing each addition just until incorportated.

Using a rubber spatula, gently fold in the shredded carrot, cranberries and walnuts.

Divide the batter evenly among the muffin cups.

Bake for 20 mins, or until a tester comes out clean.

Cool completely on a wire rack.

Fresh Fig Muffin

Before I watch "Julie and Julia", I knew even it was crappy, I would still like it just because I do cook and blog as what the movie is about. But then it turns out to be a delightful movie that I enjoyed a lot.

Beside the cooking and blogging parts that relate to me......

- Meryl Streep is such a superb actress that really enlightened the character of Julia Child. You don't need to actually know Julia Child, but you know how vivid and alive she was.

- both Julia and Julie's loving husbands are, honestly, just the supporting roles in the movies. Yet their presence portrays a love of one's husband, a love of feeding them. Food is love.

- it is a movie about women that is not about eagerly pursuit of men. The marriage is surely one of the crucial elements, but it's not the main focus. It's about women who enjoy the joy of cooking.

- I love Stanley Tucci. I liked the combination of him and Meryl Streep as in "The Devil Wears Panda". It's him who makes even a tiny role outstandingly catchy. In the movie, they both might not make a very good-looking couple (Julie Child was too well-built), but even their every quiet moment being together is lovely and sexy. I could deeply feel their every kiss.

- I think the movie without Julie Powell would definitely be also a good movie. But I do enjoy watching that segment. It might sound unrealistic, but she does comfort someone who loves to cook but has a tiny kitchen. The lobster scene is planned to be a silly laugh, but I still found it funny. I did laugh out loud.

In case you haven't watched it and you are going to, I highly recommend you go with someone who also cooks and blogs (well, at least cooks). I'm sure you don't wanna be like me who had so much to express after watching the movie, but then you couldn't share with your partner who barely cooks.

(makes 12 regular-sized muffins)
Ingredients:

2 cups all-purpose flour
1 tbsp baking powder
1/2 tbsp baking soda
3/4 cup light brown sugar
1/2 tsp salt
2 eggs, lightly beaten
1 cup plain yogurt
1 stick butter, melted
1 cup figs, chopped and tossed with 1 tbsp flour
1/2 cup raisins

Directions:

Preheat over to 375F. Grease muffin tin or line with muffin liners.

In a small bowl, whisk together flour, baking powder, baking soda, salt and brown sugar.

In another bowl, mix together eggs, yogurt and melted butter.

With the mixer on low speed, beat in the flour mixture until just combined.

Gently fold in figs and raisins.

Evenly distribute batter into the muffin cups. Bake for 20 mins, until a tester comes out clean.

Cool completely on a wire rack.

Blueberry Streusel Muffin

When you have a baby at home, not only you can't hang around the kitchen, basically you can't hang around anywhere except beside the baby. When you are done with feeding, burping and changing him, he wants to interact with you. Such a 24-7 job!!!

So, whenever I have chance to leave my boy to my husband, I just make use of my spare time to cook.

Today, I've baked 2 batches of muffins. Two new flavours I have not tried before - olive oil muffin and blueberry streusel muffin.

I always fancy bake goods with streusel topping. The crumbly and buttery flavour is totally to die for. Actually, after I unmolded the muffin from the muffin pan, I couldn't help but finished the streusel leftover. I was very close to lick the pan!

(makes 12 muffins)
Ingredients:
1 cup milk
2 large eggs, lightly beaten
1 tsp vanilla extract
3 cups all-purpose flour
1 cup white sugar
1 tbsp baking powder
1/2 tsp salt
1 stick unsalted butter, chilled and cut into small cubes
2 cups fresh or frozen blueberries
1/2 tbsp lemon zest
2 tbsp unsalted butter, melted

Directions:
Preheat oven to 350F. Butter a 12-cup muffin tin.

In a measuring cup, mix together milk, eggs and vanilla. Set aside.

In a food process/blender, combine flour, sugar, baking powder and salt. Blend in butter cubes until the mixture looks like coarse crumbs. Remove 1 cup of the
mixture for making streusel later.

Add milk mixture to the flour mixture. Stir until just combined. Gently fold in blueberries and lemon zest.

Fill each muffin cup almost full with the batter.

To make streusel topping. Melt the remaining 2 tbsp butter and drizzle over the reserved flour mixture. Mix together with a fork until it's crumbly.

Sprinkle a tablespoon of the streusel over the top of each muffin.

Place in the oven and bake until very lightly browned and a toothpick inserted in the center comes out clean, about 25 mins. Place on a wire rack to cool.

Olive Oil Muffin

This muffin recipe is from Giada De Laurentiis who's crazy about balsamic vinegar. Basically she put it into every dish. When she mentioned about putting balsamic vinegar into these muffins. I was like "What? Is that for real?" The thing is I'm skeptical about using balsamic in non-salad dishes because, based on my experience, that strong flavor always overpowered the whole dish.

I decided to give it a try though. The simple way she showed to make the muffin, plus how she enjoyed the final product on TV......totally made me to give in.

And eventually, I was very satisfied with the result. Fruity olive oil flavour enhanced with orange zest and a little kick from balsamic....wonderful everyday muffin.

(makes 12 muffins)
Ingredients:
1 3/4 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup sugar
3 large eggs
2 tsp orange zest
2 tbsp balsamic vinegar
2 tbsp milk
3/4 cup extra virgin olive oil
1 cup toasted almonds, chopped

Directions:
Preheat oven to 350F. Butter a 12-cup muffin tin.

Blend together flour, baking powder and salt.

Using an electric mixer, beat sugar, eggs, zest until pale and fluffy, about 3 mins.

Beat in vinegar and milk. Gradually beat in olive oil.

Add the flour mixture, and stir just until blended.

Gently fold in almonds.

Scoop each muffin cup with almost full of batter, and bake until a toothpick comes out clean after inserting in the center of a muffin, about 20 mins.

Let cool for 10 mins and serve.