Coffee Prince Mocha Brownie Bites

I've made this mocha-licious petite treat as a tribute to my favorite romantic Korean TV drama Coffee Prince. Just like coffee, this TV drama is so deliciously addicting that I've watched it a gazillion times yet never fail to fall in love with it over and over again.

Coffee Prince Mocha Brownie Bites features moist mocha brownie baked like a tiny pudding and laced with rich chocolate ganache sauce and topped with a chocolate covered coffee bean. With each bite you'll fall in love just like Choi Han Gyul and Go Eun Chan!

Also enjoy a byte of coffee inspired music from the Coffee Prince soundtrack:




Coffee Prince Mocha Brownie Bites

Ingredients:

1/2 cup butter

• 1/2 cup dutch processed cocoa
• 1 cup sugar
• 1/2 tbsp  hot water
•  1 teaspoon instant coffee powder
• 2 eggs
• 1 tsp vanilla
• 1/2 cup flour
• 1/4 tsp salt
• Chocolate ganache 
• Meiji Coffee Beat  Coffee Bean Candy

 Directions:


1. Preheat oven to 350 F.

2. Grease mini silicon baking cups. Melt butter over low heat in the microwave. Remove from heat and add cocoa powder and mix well. Add sugar and blend well. Dissolve instant coffee in hot water and mix into the creamed mixture.

3.Add eggs one at a time and mix well. Stir in vanilla, flour and salt. Bake until done. For a really moist texture, underbake for a few minutes. After cooling, remove brownie from silicon cupcake mold.

4. Invert brownie cupcake and spoon hot ganache over it. Top with chocolate covered coffee bean.

When Life Gives you Lemons, Make Lemon Poppy Seed Loaves

I love the delicious lemony tartness of this simple lemon poppy seed loaf recipe taken from the cookbook Loaves, Cakes and Quiches with Friends by Ilona . It pairs wonderfully with your favorite tea!

Lemon Poppy Seed Loaf

2 unwaxed lemon
3 eggs
170 g (6oz) caser sugar
150 g (5 oz) unslated butter, melted
3 teaspoons baking powder
pinch of bicarbinate of soda
1 tablespoon poppy seeds

1. Preheat the oven to 350 F. Grease a loaf tin and slightly dust with flour.

2. Wash the lemons. Grate the zest if 1 lemon and squeeze the juice from both. In a large bowl, whisk together the eggs and sugar until thick and frothy. Gradually incorporate the flour and melted butter. With a spaula, fold in the baking powder,bicarbonate of soda, lemon juice and poppy seeds. Fold just until well blended.

Pour the mixture into the prepared tin and bake for about 50 minutes, until the tip of a knife inserted in the centre of the comes out clean. Allow to cool in the tin before turning out.

Polka Dot Chocolate Lollipops

 

When I'm too busy to whip up a quick gift, I make these dotted chocolate lollipops! All you need are lollipop sticks, lollipop candy mold, a block of semi-sweet meltable chocolate, confetti sprinkles and you're ready to go.

Polka Dot Chocolate Lollipops

Materials:

• Lollipop sticks
• Candy mold for lollipops
• Semi sweet chocolate block
• Roundconfetti sprinkles (or any sprinkle of your choice)
• Cellophane sleeve
• Colorful ribbon 

 Instructions:

1.Slightly grease lollipop molds with vegetable oil.
2. melt semi-sweet chocolate block in double broiler.
3. Insert lollipop stick to chocolate mold.
3. Pour melted chocolate to mold using a teaspoon.
4. Carefully arrange round confetti sprinkles on  the surface of the chocolate.
5. Allow to cool until chocolate has solidified.
6. When cool, wrap individual lollipops in cellophane sleeve and tie with a ribbon.

Hoddeok Happy

While searching for oriental inspired snack alternatives online, I came across this wonderful Korean winter street food  Hoddeok recipe from the fabulous Korean food blog Maangchi.   Hoddeok is a  sweet pancake filled with sticky brown sugar syrup. It's a very heartwarming snack that's also perfect for brunch.  I love this snack so much that I can't wait to make it again!

Maangchi's Hoddeok Recipe 

Ingredients:

Yeast starter 

1 cup lukewarm water
2 tsp yeast
2 tbsp white sugar
1/2 tsp salt
1 tbsp vegetable oil
2 cups all purpose flour 

1. To make hoddeok dough, place 1 cup of lukewarm water into a mixing bowl. Add 2 tbs white sugar, 2 ts yeast, ½ ts salt, 1 tbs vegetable oil, and stir  until dissolved.

2. Add 2 cups of all purpose flour and mix by hand. Let the dough rise in a plastic covered bowl  at room temperature for 1 hour until double in size. Knead dough  to remove the gas bubbles.

3. Let it rise for another 10-20 minutes.

Hoddeok Filling:

½ cup brown sugar
1 tsp cinnamon powder
2 tbs chopped walnuts

1. To make Hoddeok, take 1 dough ball, flatten it, and put some  cinnamon sugar filling in the center of the dough  and then seal it to make a ball. Knead the dough again to remove the gas bubbles.

2. Place and spread about ½ cup flour on your cutting board. Put the dough on your cutting board and knead it. Make it into a lump, and cut it into 8 equal-sized balls. Repeat this 8 times to make 8 stuffed balls.

Heat up your non-stick skillet pan over medium heat and add some vegetable oil. Place 1 ball on the pan. Press the dough with spatula to flatten it. Cook until golden brown on both sides.

Recipe from Maangchi 

Strawberry Jam Donut Muffins

I love the texture of  Mister Donut's cinnamon sugar rolled cake donuts and I've always wanted to replicate that mouth feel in a cupcake or muffin. Good thing I came across the lovely Not Quite Nigella's Jam Donut Cupcake recipe. I used self raising cake flour instead of all-purpose flour. Instead of caster sugar I used granulated sugar. Mine didn't have the puffy donut look but they taste great nevertheless.

Strawberry Jam Donut Muffins

Makes 8
Ingredients
300g (2 cups) self-raising cake flour
2/3 cup granulated sugar
80ml (1/3 cup) vegetable oil
1 large egg
175ml/6 fl oz buttermilk
1 tsp vanilla extract
8 teaspoons good-quality strawberry jam (I also tried this with Bonne Maman’s Four Fruits when I ran out of strawberry and it was good although admittedly, less authentic)

To brush on top and then roll
100g/3.52 ozs unsalted butter
1 tsp ground cinnamon
1/2 cup granulated sugar

Method

1. Preheat oven to 180°C and line a cupcake tray.

2. Sift the flour into a medium bowl, then add a pinch of salt and the caster sugar. In a jug, combine the vegetable oil, egg, buttermilk and vanilla extract. Add to the dry mixture and stir to only just combine. It will be thick and puffy. Place a tablespoonful of the mixture in each muffin hole and make an indent in the centre. Fill each indent with a teaspoon of the strawberry jam.

3. Cover the jam with the remaining cupcake batter. I found that these slightly overflowed and that the tops stuck together but then after taking it out, it contributed to the puffy donut look. Bake for 25 minutes or until a skewer inserted comes out clean. Remove from the oven and set aside to cool slightly.

4. Meanwhile, melt the butter and cool slightly. Combine the extra sugar and the cinnamon in a large bowl. When the muffins are cool enough to handle, brush each muffin lightly with the melted butter, then roll in the cinnamon sugar. Serve while still a little warm.

Recipe adapted from Not Quite Nigella's Jam Donut Cupcake recipe.

Overnight Cinnamon Buns

I love this overnight cinnamon bun recipe! I usually make it after dinner and I don't mind staying up until midnight to wait for the dough to rise. Oh, the promise of fluffy cinnamons for breakfast!

Overnight Cinnamon Buns
(Recipe from Our Best Bites)

Dough

1 T active dry yeast
1/2 C warm water (105 degr F/ 40 deg C)
4 1/2 C all-purpose flour (22 1/2 oz 700g)
4 large eggs
1/4 C sugar
1 tsp kosher salt
1/2 C (1 stick) real butter at room temp


Filling

1/2 C (1 stick) real butter at room temp
3/4 C packed brown sugar
1 T cinnamon


Glaze

1 C powdered sugar
2 T butter, melted
2 T milk or cream
1 t vanilla extract


In the bowl of a stand mixer, sprinkle the yeast over the water, allow to bloom for a few minutes, then whisk until smooth. Whisk in 1/2 C of the flour. Cover with plastic wrap and let stand in a warm spot for about 30 minutes.
Add the eggs, sugar, butter, and remaining 4 cups flour to the yeast mixture. Fit the mixer with the dough hook and knead on medium speed until smooth 10-12 minutes. Add a bit more flour to reduce stickiness if needed.

Cover with plastic wrap, set in a warm spot and let rise until doubled, about 2 hours.

While dough is rising, prepare filling. Take 2 T of the stick of butter and set aside. Beat remaining butter, brown sugar, and cinnamon together until combined and slightly fluffy, about 1 minute.

Butter a 9x13 baking dish. Transfer the dough to a floured work surface. Roll out into a rectangle about 15x10 in. Spread filling onto dough and roll up length-wise.

Use string or dental floss to score and cut the dough into rolls. You can make 12 small rolls, 10 medium ones, or 8 large. Place cut side up in baking dish. Melt the reserved 2 T butter and brush on top of rolls. Cover tightly with plastic wrap and place in the fridge overnight.

The next morning remove from refrigerator and let rise until half again as high, about 1 hour. While rising mix glaze ingredients until combined. Preheat the oven to 350. Bake until golden brown, about 30 minutes. Let cool in the pan for 15 minutes. Spread the glaze over warm rolls and serve.

  

I love the recipe book Loaves, Cakes and Quiches with Friends by Ilona. Practically any savory ingredient you have in your kitchen can be mixed and matched and baked into delicious loaves for brunch or snacks. I tweaked the recipe a little bit, substituting cheese for capers. I added a sprinkling of bacon bits for a richer, rounder flavor.

Sun-dried Tomato, Cheese and Basil Loaf

Ingredients:

• 200 grams all-purpose flour
• 3 teaspoons baking powder
• 3 eggs
• 100 ml olive oil
• 100 ml milk
• 3 1/2 oz cheddar cheese
• 1/4 cup sun-dried tomatoes, chopped
• 1/3 cup chopped bacon
• large handful of resh basil, torn into small pieces or snipped with scissor
• salt and black pepper

Directions:

1. Preheat the oven to 350 degrees Fahrenheit. Grease a loaf tin and slightly dust with flour.

2. In a large bowl, mix the flour and baking powder. In another bowl, whisk together the eggs, oil and milk. Season with salt and pepper.

3. Pour the egg mixture into the flour mixture and fold mixture and fold in gently until there are no more lumps. Stir in the grated cheese, sun-dried tomatoes, bacon bits and basil. Mix well.

4. Pour the mixture into the prepared tin and bake for about 45 minutes, until the tip of the knife inserted in the center of the loaf comes out clean. Allow to cool in the tin before turning out.

Fortune Cookie Fun

FORTUNE COOKIE

1 egg white
1/8 teaspoon vanilla extract
1 pinch salt
1/4 cup unbleached all-purpose flour
1/4 cup white sugar

Directions:

1.Preheat oven to 400 degrees F. Butter a cookie sheet. Write fortunes on strips of paper about 4 inches long and 1/2 inch wide. Generously grease 2 cookie sheets.

2. Mix the egg white and vanilla until foamy but not stiff. Sift the flour, salt, and sugar and blend into the egg white mixture.

3. Place teaspoonfuls of the batter at least 4 inches apart on one of the prepared cookie sheets. Tilt the sheet to move the batter into round shapes about 3 inches in diameter. Be careful to make batter as round and even as possible. Do not make too many, because the cookie have to be really hot to form them and once they cool it is too late. Start with 2 or 3 to a sheet and see how many you can do.

4. Bake for 5 minutes or until cookie has turned a golden color 1/2 inch wide around the outer edge of the circle. The center will remain pale. While one sheet is baking, prepare the other.

5. Remove from oven and quickly move cookie with a wide spatula and place upside down on a wooden board. Quickly place the fortune on the cookie, close to the middle and fold the cookie in half. Place the folded edge across the rim of a measuring cup and pull the pointed edges down, one on the inside of the cup and one on the outside. Place folded cookies into the cups of a muffin tin or egg carton to hold their shape until firm.

Good Dog Cookies

I love making these treats for my doggies (my guardians of being). These biscuits smell so yummy and meaty my dogs just go crazy over them! Make a batch of these homemade dog biscuits for the dog lover in your life too. Woof!

GOOD DOG COOKIES

Ingredients:

2 1/2 cups whole wheat flour
3/4 cup nonfat dry milk powder
1 egg, beaten
1/2 cup vegetable oil
2 cubes beef bouillon cube
3/4 cup boiling water
2 tablespoons brown sugar

Directions:

1. Preheat oven to 300 degrees F (150 degrees C). Lightly grease one cookie sheet.
2. Dissolve bouillon cubes in boiling water and allow to cool.
3. Combine the flour, dry milk, egg, oil, beef broth and brown sugar. Mix well and knead dough for 1 minute.
4. On a floured surface roll out dough to about 1/4 inch thickness. Cut out bones and place on cookie sheet.
5. Bake for 30 minutes and allow to cool.

(Recipe from Allrecipes.com)

DOGGIE MUNCHIES

Ingredients:

1 tsp salt
2 cups unbleached flour
1 egg
3 tablespoons chopped parsley
1/2 cup chicken broth

Directions:

1. Preheat oven to 400 degrees Fahrenheit.
2. Combine cornmeal, salt and unbleached flour.
3. In a separate  mixing bowl, beat egg with vegetable oil, then add chopped parsley and chicken broth; mix well.
4. Gradually add the flour mixture. Knead dough and roll out to half- inch thickness.
5. Use a cookie cutter to cut dough into shapes your dog might appreciate such as cats, fire hydrants, shoes, bones etc.
6. Bake for 15 minutes until firm.
7. Serve warm. Watch doggie wag his tail.

Seafood Sensation

 

Prawn and Mushroom Crepe Cornet

Ingredients:

Crepe

¼ cup plain flour
1 egg, lightly beaten
½ tsp oil
1/3 cup milk

Prawn Filling:

30 g butter
2 tbsp plain flour
1 small chicken stock cube, crumbled
500 grams cooked prawns, shelled and chopped
2 tbsp dry white wine
¼ cup cream
1 tbsp chopped fresh dill

Crepe:

Sift flour into bowl, make well in centre. Gradually stir in combined egg, oil and milk, stir until butter is smooth. Mixture can be made by blending or processing all ingredients until smooth. Strain batter into jug, stand for 30 minutes.

Heat heavy based crepe pan over medium heat, grease with know of butter. Pour 2 to 3 tablespoons batter into pan, swirling batter to cover base of pan evenly. When crepe is lightly browned underneath, carefully turn with spatula or fingers, lightly brown other side.

Prawn filling: Melt butter in medium saucepan, add flour, stir constantly over heat for 1 minute. Remove from heat, stir in water and stock cube, stir constantly over high heat until mixture boils and thickens. Add prawns, mushroom, white wine, cream and dill; reheat gently without boiling.

Fish and Vegetable Hot Pot





Ingredients:

125 grams broccoli, chopped 3 small zucchini, sliced
30 g butter
1 small onion, finely chopped
1 clove garlic, crushed
¼ cup plain flour
2 cups water
1 small chicken stock cube, crumbled
750 grams white fish fillets, coarsely chopped
¼ cup dry white wine
2 tablespoons cream
440 grams potatoes, halved
125 grams frozen baby carrots, thawed
¼ cup chopped fresh parsley
 

Boil, steam or microwave broccoli and zucchini until just tender; drain. Melt butter in large saucepan, add onion and garlic, stir constantly over medium heat for about 2 minutes or until onion is soft. Add flour, cook for 1 minute, stirring constantly.

Remove from heat, gradually stir in water and stock cube, stir constantly over high heat until sauce boils and thickens. Add fish, wine, cream, potatoes and carrots.

Cook over medium heat for about 5 minutes or until fish is tender. Gently mix in broccoli, zucchini and parsley, cook over low heat or until heated through. Serves 4.

Seafood Ravioli with Vermouth

Ingredients:

Ravioli Dough

2 cups plain flour
1 egg, slightly beaten
2 tsp oil
½ cup water, approximately

Prawn Filling

400 grams shelled prawns
1 tablespoon chopped fresh dill
2 tsp dry vermouth
¼ cup cream

Salmon and Dill Sauce

2x 300 ml cartons cream
1/2 large veggie stock cube, crumbled
1 ½ tbsp dry vermouth
1 tsp corn flour
1 tsp water
90 grams smoked salmon, sliced
3 tsps. chopped fresh dill

Roll ravioli dough out, half at a time, to a thickness of 2mm, cut into 8 cm strips (or roll out with a pasta machine). Cover strips with a tea towel to prevent drying out.

Place heaped teaspoons of prawn filling at 4 cm intervals along 1 side of strip of dough. Brush edges with a little water, fold dough over filling; press firmly around filling. Cut between mounds of filling using knife or fluted pastry cutter.

Add ravioli gradually to large saucepan of boiling water, boil uncovered, for about 8 minutes or until ravioli are cooked; drain/. Mix ravioli gently through sauce, serve with grated parmesan cheese if desired.

Ravioli dough: Sift flour into large bowl, make well in centre, gradually stir in the combined egg, oil and enough water, to make dough firm and pliable. Turn onto lightly floured surface, knead for minutes. Place in lightly oiled bowl, cover, stand for 30 minutes before rolling.

Prawn filling: Mince, process or blend prawns with dill and vermouth until smooth. Tarnsfer to a large bowl, stir in cream, gently cover, refrigerate.

Salmon and Dill Sauce: Combine cream and stock cube in medium saucepan, bring to boil, reduce heat, simmer for about 5 minutes or until mixture boils and thickens, stir in salmon and dill.

Lemon Cupcakes

Lemon Meringue Cupcakes

• 1 1/2 cups flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup buttermilk
• 1 tablespoon lemon juice
• 2 sticks (8 ounces) unsalted butter, softened
• 1 2/3 cups sugar, plus more for decorating
• 2 tablespoons finely grated lemon peel, plus thin strips of peel for garnish
• 2 large eggs plus 2 egg whites, at room temperature

Directions:

1. Position a rack in the center of the oven and preheat to 350°. Line muffin pans with paper liners. In a medium bowl, combine the flour, baking powder and salt. In a separate bowl, combine the buttermilk and lemon juice.

2. Using an electric mixer, beat the butter on high speed until creamy, about 1 minute. Add 1 cup sugar and the lemon peel and beat until fluffy, about 5 minutes. Add the 2 eggs, one at a time, and beat until combined, scraping down the sides between additions. On low speed, beat in a third of the dry ingredients, then a third of the buttermilk mixture. Repeat, alternating ingredients, until the batter is smooth.

3. Spoon the batter into each liner, about three-quarters full. Bake until a toothpick comes out clean, about 20 minutes. Let cool on a rack.

Lemon Cream Filling

Ingredients

• 1 egg yolk, beaten
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1/4 cup lemon juice
• 1/8 teaspoon grated rind of one lemon
  
• 1/2 teaspoon butter
• 1/2 cup water

Directions:

1. Combine yolk, sugar, corn starch, 1/2 cup water, lemon juice, lemon peel and cook in double boiler for 15 minutes.
2. Add butter.
3. Spread lemon cream filling on cooled cupcakes.

Meringue Topping

In a heatproof bowl, whisk together 2/3 cup sugar and 2 egg whites. Pipe over cupcakes. Return cupcakes to oven and bake at 110 degrees until meringue is firm.