Old-fashioned Hermits

Hi guys
Have you ever once wanted to get rid of society in your life? Tired of gossips, rumors, and just people in general? That is probably why many decide to become hermits. They do not have a desire to become part of society no longer. However being a hermit is not as easy as it sounds. So why not have a cookie named Old-fashioned Hermits? They are a spiced cookie and may add some spice to your life!
Try them out when you have the time.

1 cup raisins
2 tablespoons finely chopped crystallized ginger
½ cup unsalted butter
1 teaspoon ground cinnamon
¼ teaspoons ground allspice
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup dark brown sugar
½ cup molasses
2 eggs
1½ tablespoons orange juice
¾ cup powdered sugar
1. Process the raisins and ginger in a food processor until the mixture sticks together, about 10 seconds. Transfer the mixture to a large bowl.
2. Heat the butter in a small saucepan over medium-low heat, swirling the pan occasionally, until nutty brown in color, about 10 minutes. Stir in the cinnamon and allspice, cook for an additional 15 seconds, then remove from the heat. Stir the butter mixture into the raisin mixture until well combined; allow to cool completely.
3. In a small bowl, whisk together the flour, baking soda and salt.
4. Whisk the brown sugar, molasses and eggs into the raisin mixture until thoroughly combined. Using a rubber spatula, fold in the flour mixture (the dough will be very sticky). Cover the bowl with plastic wrap and refrigerate for at least 1½ hours, or up to 24 hours.
5. When ready to bake, adjust the oven racks to the upper-middle and lower-middle positions and preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
6. Divide the dough into quarters. Working with one piece of dough at a time, transfer to a lightly floured surface and roll into a 10-inch log. Transfer to a parchment-lined baking sheet and square off the sides. Repeat with the remaining pieces of dough, placing two logs on each baking sheet.
7. Bake until only a shallow indentation remains on the edges when touched, 15 to 20 minutes, rotating sheets halfway through baking. Allow to cool on the baking sheets for 5 minutes, then transfer the parchment to wire racks to cool completely.
8. In a small bowl, whisk together the orange juice and powdered sugar until smooth. Drizzle the glaze onto the cooled log and let sit until the glaze hardens, about 15 minutes. Cut logs into 2-inch bars. Cookies can be stored in an airtight container at room temperature for up to 5 days.


Roti Buns

Hi guys!

I love coffee. Which probably leads me to why I like bread as well. Coffee with bread is amazing!
But how amazing would it be if bread and coffee was combined? Well Roti buns hit the spot for that! Roti buns is some type of pastry. Basically it is a very soft milky bread bun covered in a cookie pastry like layer that is made out of coffee. Inside the soft airy bread, there is a small slab of butter for a buttery aroma. It is a perfect treat for any bread and coffee lovers.
Here is the recipe to this yummy treat.
Yield: 6-7 buns
7 tablespoons (100 g) butter, softened
1/4 teaspoon pure vanilla extract
1/8 cup (35 g) brown sugar
7 tablespoons (100 g) butter, softened
3/4 cup (80 g) powdered sugar, sifted
1 extra large egg, lightly beaten
1 tablespoon instant coffee powder
1/2 tablespoon hot water
1-1/2 cup (100 g) all-purpose flour
2 cups (250 g) bread flour, sifted
1-1/2 tablespoons (10 g) powdered dry milk, sifted
1/4 cup (37.5) white sugar
1/2 teaspoon (3 g) salt
1 teaspoon (4 g) yeast
1 egg, slightly beaten
1/2 cup (135 g) water or milk (do not use powdered milk if using milk)
2 tablespoons (30 g) butter, softened
For the filling: Beat butter in electric mixer on medium speed with paddle attachment for 3 minutes. Blend in vanilla and brown sugar. Spoon mixture into a bowl and refrigerate until firm.
Divide mixture into 1″ balls. Keep refrigerated until ready to use. (I used my cookie scoop for my portions.)
For the topping: Beat butter and powdered sugar in mixer on medium speed with paddle attachment until mixture is light and fluffy, about 5 minutes. Dissolve the 1 tbsp coffee powder in 1/2 tbsp hot water. Gradually beat in the egg and coffee in mixture. Sift all-purpose flour onto mixture and mix on low speed until combined. Refrigerate until ready to use. (Take it out of the refrigerator and leave out for 5 minutes before you use the topping).
For the dough: Sift together bread flour, white sugar, powdered milk (if using water instead of milk) and salt. Mix in electric mixer with dough hook for 1 minute. Mix in yeast. Add water (or milk) and egg. Mix on low speed for 1 minute. And then mix on medium speed for 8 minutes, use a spatula as needed to scrape bowl. Add the butter and mix until a soft, smooth and elastic (not sticky) dough forms, about 5 minutes. You may add bread flour as needed. Remove dough and shape into a ball.
Divide dough into 6-7 equal portions (about 73 grams each). Roll each portion into a ball. Cover and leave to rest for 10 minutes.
To assemble: Flatten a ball of dough with the palm of your hand. Place a ball of filling in the center of the dough.
Gather the edge and pinch to seal. Make sure you seal well or the filling will leak out during baking. Pat into shape and placed in a baking sheet with parchment paper or silicon mat. Repeat with remaining portions of dough. Place each bun about 3 inches apart on tray. Cover and let it rise (proof) for 45 minutes until almost double in size.
Preheat oven to 400 degrees F (200 degrees C). Pipe the topping (make sure it’s been out of the refrigerator for at least 5 minutes for ease of piping) on the buns in a spiral, starting from the center.
Bake for 12 to 15 minutes or until buns are lightly brown.

Pineapple Upside down cake

Hi Guys!

There seems to be different variations of sweetness in this world. Like chocolatey sweet, sour sweet and much more. Pineapple upside down cake is one of those sour sweet cakes. This cake is also for very causal events. I hope you like the recipe.


1/2 medium pineapple, peeled, quartered lengthwise, and cored
6 tablespoons (85 grams) unsalted butter
3/4 cup (145 grams) packed light brown sugar

1 1/2 cups (190 grams) all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons (85 grams) unsalted butter, softened
1 cup (200 grams) granulated sugar
2 large eggs
1 teaspoon vanilla
1 tablespoon (15 ml) dark rum
1/2 cup (120 ml) unsweetened pineapple juice
2 tablespoons (30 ml) dark rum for sprinkling over cake

Special equipment: A well-seasoned 10-inch cast-iron skillet. If you lack a cast-iron skillet of this size, make the caramel in a small pot and scrape it into the bottom of a similarly-sized cake pan.

Preheat oven to 350°F (175°C).

Make topping: Cut pineapple crosswise into 3/8-inch-thick pieces. Melt butter in skillet. Add brown sugar and simmer over moderate heat, stirring, four minutes. Remove from heat. Arrange pineapple on top of sugar mixture in concentric circles, overlapping pieces slightly.

Make batter: Sift together flour, baking powder, and salt. Beat butter in a large bowl with an electric mixer until light and fluffy, then gradually beat in granulated sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla and rum. Add half of flour mixture and beat on low speed just until blended. Beat in pineapple juice, then add remaining flour mixture, beating just until blended. (Batter may appear slightly curdled.)

Spoon batter over pineapple topping and spread evenly. Bake cake in middle of oven until golden and a tester comes out clean, about 45 minutes. Let cake stand in skillet five minutes. Invert a plate over skillet and invert cake onto plate (keeping plate and skillet firmly pressed together). Replace any pineapple stuck to bottom of skillet. Sprinkle rum over cake and cool on plate on a rack.

Serve cake just warm or at room temperature.

Do ahead: Cake may be made one day ahead and chilled, covered. Bring to room temperature before serving.

Double Espresso Roll Cake

Hi guys!
Cakes in general are a seeming classic for everyone. You present cakes for special occasions. But sometimes circular cakes can be burdening especially if it is a casual event. Also, decorating cakes can be a hassle. So there comes a roll cake! A roll cake is a much more simpler version of a cake. But it contains the same taste quality of a cake! Also, roll cakes are more casual and they do not have the hassle of decorating because you just roll the sheet cake.

Double Espresso Roll Cake
1 cup sifted flour
½ teaspoon salt
½ cup sugar
½ tablespoon baking powder
1 tablespoon espresso powder
¼ cup light olive or grapeseed oil
6 tablespoons hot brewed espresso coffee
4 egg yolks
4 egg whites
¼ teaspoon cream of tartar
¼ cup sugar

Preheat oven to 350°F. Line a jelly roll pan with parchment paper.
In a bowl of standing mixer, combine flour, salt, ½ cup sugar, baking powder, and espresso powder. Make a well in the center and pour in oil and hot coffee. With the paddle attachment, beat mixture on medium low for 3 minutes. Continue mixing, adding egg yolks one at a time, blending well after each addition, until thoroughly mixed. Transfer into another bowl and set aside.
Wash the bowl very well and wipe dry, or use another bowl. Put in the egg whites and cream of tartar. Beat with wire whisk attachment at medium speed until frothy. Gradually add the ¼ cup sugar, beating until mixture is stiff and glossy.
With rubber spatula, gently fold one fourth of beaten egg whites into batter, scraping bottom of bowl, until lightly blended. Gently fold the batter into the rest of the beaten egg white. Pour evenly into the prepared pan and smooth top with an offset spatula. Bake for 20 to 25 minutes.
Turn the cake out on a towel lightly sprinkled with powdered sugar. Peel off the parchment paper. Starting from the narrow side, roll the still warm cake with the towel and leave on a wire rack to cool completely. Unroll the cake and transfer onto a parchment paper. Spread with a thin layer of Espresso Buttercream Frosting and reroll the cake, frost the outside of the roll. Refrigerate for at least 2 hours before slicing. Keep leftover slices in the refrigerator or freezer.

Espresso Buttercream Frosting
2 large egg whites, at room temperature
1/8 teaspoon salt
½ cup brewed espresso coffee
11 tablespoons plus 1 tablespoon sugar
12 tablespoons butter, cut into 1 tablespoon pieces and softened
1 tablespoon espresso powder

Put egg whites and salt in the bowl of a standing mixer with the wire whisk attachment.
Stir together brewed coffee and 11 tablespoons sugar in a heavy saucepan until sugar is dissolved, then bring to a boil over moderate heat, without stirring, brushing any sugar crystals down side of pan with a pastry brush dipped in water.
When syrup reaches a boil, start beating egg whites at medium-high speed until frothy, then gradually add remaining tablespoon sugar and espresso powder and beat at medium speed until whites just hold soft peaks. Do not beat again until sugar syrup is ready.
Meanwhile, attach candy thermometer on the saucepan and continue boiling until syrup registers 238°F. Immediately remove from heat and with mixer at high speed, slowly pour hot syrup in a thin stream down side of bowl into whites, beating constantly. Beat, scraping down side of bowl with a rubber spatula, until meringue is cool to the touch, about 10 minutes. It is important that meringue is properly cooled before proceeding. With mixer at medium speed, gradually add butter 1 piece at a time, beating well after each addition until incorporated. Continue beating until buttercream is smooth. Mixture may look curdled before all of the butter is added but will come back together by the time beating is finished.
[url=https://flic.kr/p/sgbfVf][img]https://farm8.staticflickr.com/7605/17237024712_9918f76e32_c.jpg[/img][/url][url=https://flic.kr/p/sgbfVf]FB_IMG_1429741315196[/url] by [url=https://www.flickr.com/people/76988126@N08/]Sunmoonju[/url], on Flickr

Brioche with chocolate chips

Hi Guys!
So as you guys most know, I do like chocolate.
But I also do like bread
So I decided to share this recipe!
It is basically a Brioche bread dough with chocolate chips inside. Brioche originates from France and thanks to it’s high egg and butter content, the buns are fluffy, rich, and light.
It is absolutely delicious!
I hope you enjoy it!

Brioche Rolls with Chocolate
1 pound Brioche dough*
1/4 cup semisweet chocolate chips, chopped chocolate or Nutella

Egg Wash
1 large egg yolk
1 Tbsp water
Turbinado sugar

Line a baking sheet with parchment paper. Flour board or counter well and dust dough with flour. Use floured hands to quickly shape into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating dough as you go.

Use a floured bench scraper to cut dough into eight 2-ounce portions. Spoon a teaspoon of chocolate or Nutella in the center of each portion; pinch ends to seal. Flip rolls over (seam-side down) and use bench scraper to shape into a round. Place rolls two inches apart on baking sheet; cover loosely with plastic wrap and let rest at room temperature for 40 minutes. In the last 20 minutes, preheat oven to 350°F.

Whisk egg yolk and water together in a small bowl; use a pastry brush to gently glaze the top of the rolls; sprinkle with turbinado sugar. Bake for 20 minutes, until rolls are deep golden. Cool for 2 minutes on baking sheet, then transfer to a wire rack to cool slightly before serving.

Brioche Bread dough recipe*****


125ml warm milk
3 tablespoons/70g sugar
10g dried yeast
4 eggs
500g flour
2 teaspoons salt
175g butter, cubed (remove the butter from the fridge 30 minutes before you want to start. Butter needs to be slightly soft.)
1 egg, beaten (for egg wash)


Combine the milk, sugar and yeast in the bowl of a free-standing mixer and allow to stand for 5 minutes until the mixture is creamy and start to froth slightly.
Add the eggs and beat well until the eggs are well incorporated and the mixture is light and creamy.
Slowly add the flour and salt with the mixer running until the flour has been incorporated.
Allow to knead at medium speed for a minute.
Slowly add the cubes of butter and knead for another 5 minutes.
The dough will begin to pull away from the sides of the bowl and will cling to the paddle.
Remove the dough and place in a buttered bowl.
Cover with clingwrap and allow to rise for 2 hours.
Place in the fridge and allow to stand overnight.
The next day, remove the dough from the fridge and allow to come to room temperature.
Divide the dough in half and place in greased loaf tins.
Allow to rise for another 2 hours.
Pre-heat the oven to 180°c. Brush the loaves with the egg wash.
Bake the loaves for 40-45 minutes until the loaves are golden brown and sound hollow when tapped.
Remove from the oven and allow to cool.

Butter Mochi Recipe

Hi guys!
It’s hard to deny a chewy cookie, chewy brownies, chewy…
CHEWY yes, it seems that chewy just makes everything taste better.
I’m also a fan of chewy food as well.
Have you ever had any rice cakes? Not the popped kind, but those rice cakes that are dense that has been made out of pounded sticky rice or glutinous rice powder.
I also like cake. But chewy cake doesn’t really seem to come together. Cake is supposed to be fluffy and flaky and moist. (Yes I do hate the word moist as well but there is no other way to replace this word). However, it seems that it is possible in some cultures. In Hawaii, they make this Butter Mochi recipe. It’s basically like pound cake but made out of glutinous rice flour. It is definitely delectable. So I suggest you to try!

Butter Mochi
2 cups milk
1 can coconut milk
1 stick unsalted butter, melted
5 large eggs
1 tablespoon vanilla extract
1 1/2 cups sugar
2 cups (16 oz or one box) mochiko flour
2 tsp baking powder

1. Preheat oven at 350 degrees.
2. Whisk together milk, coconut milk, melted butter, eggs, and vanilla extract in a large bowl. In a separate bowl, sift together sugar, mochiko flour, and baking powder.
3. Gently mix together wet and dry ingredients until fully incorporated. There may be a few lumps, but if mixed for a few more seconds should dissolve on their own.
4. Pour into a lightly greased 9×12 baking dish.
5. Bake for 1 hour at 350 degrees, until brown at the edges and golden brown on top. Sometimes it needs extra time, especially if you like the edges to be particularly crispy. The batter will also rise significantly, but will settle after cooling.

Cheese Rolls

Hi guys!


1/4 cup lukewarm water
1 cup warm milk (100 – 110°F)
2 tablespoons olive oil
2 whole eggs, lightly beaten
2 tablespoons granulated sugar
1 1/2 teaspoons fine salt
1 teaspoon garlic powder
2 garlic cloves, minced
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh thyme
2 1/4 teaspoons (1 packet) instant yeast
4 1/2 cups (20 ounces) bread flour
1/4 cup grated Parmesan cheese

Combine the water, milk, 1 tablespoon of the oil, eggs, sugar, salt, garlic powder, garlic, rosemary, thyme, and yeast in the bowl of a stand mixer. Add 2 cups of the flour and stir with a wooden spoon until the dough forms a rough, shaggy mass. Attach the dough hook to the mixer, turn to medium-low speed, and gradually add the remaining flour, kneading until a mass of dough begins to forms. Continue kneading on medium-high speed for 4 to 5 minutes until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch.

Lightly spray a large clean bowl with cooking spray and place the dough in the bowl. Cover the bowl lightly with plastic wrap. Let rise for about 45 minutes to 1 hour at room temperature or until the dough is big, puffy, and about doubled in size.

Spray a 13×9-inch baking pan with cooking spray. Gently deflate the dough. Use a bench scraper, knife, or pizza wheel to divide the dough into 15 equal pieces. Shape each piece into a ball and place in the prepared pan. Brush with the remaining 1 tablespoon of oil. Sprinkle the rolls evenly with the parmesan cheese. Lightly cover the dough with plastic wrap and let the rolls rise for 30 minutes, or until about doubled in size.

Preheat the oven to 375°F.

Bake the rolls for 15 to 20 minutes, or until golden brown. Serve warm. Store leftovers in a plastic bag for up to 3 days.
I hope you enjoy!

Honey Peanut Butter Cookies

Hi guys!
Peanut butter is one of my favorite ‘on the spoon to go’ food.
As a young child, I grew up with the concept of peanut butter and jelly sandwiches. They were my favorite meal to eat at school.
Then, my love for peanut butter slowly evolved into different forms of food. Which, one of them is peanut butter cookies.
They are a totally different concept than your normal chocolate chip cookie.
To this memory, I decided to post a peanut butter cookie recipe.
Hope you enjoy


1½ cups all-purpose flour
½ cup granulated sugar
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup creamy peanut butter
½ cup honey
¼ cup vegetable shortening
1 egg, lightly beaten
1 teaspoon vanilla extract

¼ cup granulated sugar, in a small bowl, for rolling cookies

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper; set aside.

2. In a medium bowl, whisk together the flour, sugar, baking soda, baking powder and salt; set aside.

3. In the bowl of an electric mixer, cream together the peanut butter, honey and shortening on medium speed until light and fluffy, about 3 minutes. Add the egg and vanilla and mix until combined. Reduce the mixer speed to low and gradually add the dry ingredients, mixing until just combined. Give the mixture a final stir with a rubber spatula to ensure all of the flour has been incorporated.

4. Use a medium cookie scoop (about 2 tablespoons of dough) to scoop out dough and roll into a ball between the palms of your hands. Roll in the sugar and place on the prepared baking sheets about two inches apart. Using fork tines, press a criss-cross pattern into the tops of the cookies, flattening them into disks.

5. Bake until lightly golden brown, about 10 to 12 minutes. Allow the cookies to cool on the baking sheet for 5 minutes, then use a spatula to remove them to a wire rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 5 days.

Pecan Pie

Hi guys!

I love all sorts of pies, whether it be apple pie, berry pie, or pumpkin pie!

Its a rare sighting to see a pecan pie on your table, so I decided to share a Pecan Pie recipe with you all!



1 9-inch pie shell, frozen (freeze for half an hour if freshly made) (I recommend our easy, flaky, sour cream pie crust)

2 cups pecans, coarsely chopped (save a few whole pecan halves to create a decoration on the surface of the pie if you want)
3 eggs, slightly beaten
1 cup light corn syrup
1/2 cup brown sugar
1 Tbsp molasses
4 Tbsp butter, melted
1/2 teaspoon salt
2 teaspoon vanilla


1 Preheat oven to 350°F. In a small bowl vigorously mix together the eggs, brown sugar, corn syrup, molasses, melted butter, vanilla, salt, until smooth. (No need for a mixer, you can beat by hand using a wooden spoon.)

pecan-pie-300-1 pecan-pie-300-2

2 Spread the chopped pecans over the bottom of a frozen pie shell. Pour the filling over the pecans. Don’t worry about burying the pecans, they will rise to the surface. (If you have reserved a few whole pecan halves, you can use them to arrange them on the surface in a decorative pattern. Just dip them below the wet filling and let them rise again so they get coated with the filling.)

3 Bake at 350°F for 30 minutes. After 30 minutes tent the pie loosely with aluminum foil to prevent the crust and pecans from getting too browned. Bake for another 40 to 50 minutes until the filling has set. The pie should be just barely wiggly in the center.


4 Remove from oven and let cool completely. Note that the pie will be puffed up a bit when you first take it out of the oven, it will settle as it cools.


Cheese Herb Biscuits

Hi Guys

Cheese and herb is a wonderful combo

It tastes good on pizza, bread, bread, bread and maybe biscuits?

Thus, I decided to share a cheese Herb Biscuit recipe!

Hope you enjoy!

Cheese/Herb Mixture:
2 Cups sharp cheddar cheese, grated
2 Tablespoons fresh parsley, minced
2 Tablespoons fresh basil, minced
1 Teaspoon fresh thyme, minced
1 Teaspoon fresh sage, minced
1/4 Teaspoon freshly ground pepper
Biscuit Dough:
2 3/4 Cups all-purpose flour plus some for dusting
2 1/2 Teaspoons baking powder
1 Teaspoon sugar
3/4 Teaspoon salt
1/2 Teaspoon baking soda
1/2 Cup (1 stick) unsalted butter, frozen
1 1/2 Cups buttermilk
Making the Cheese Mixture

You need a lot of fresh herbs for this recipe. This recipe is packed full of herb flavor from 4 different fresh herbs. I would encourage experimentation here people. If you have some rosemary around, don’t go buy thyme, just use what you have.This would actually be a great way to use leftover fresh spices if you have some laying around!
Chop up all your fresh herbs and mix them in with your grated cheese!
This is a little trick I learned from Good Eats but is also written in the recipe: when making pie crust or biscuits, you want to make sure you have your butter as cold as possible. So freeze it! But once it’s frozen, it’s hard to distribute evenly in the flour.

Solution? Grate it! It looks like white cheddar, but that’s butter!
Mix your dry ingredients and butter together to incorporate everything well, then add your buttermilk to the party. Using a fork, just mix it all together until it forms a ball. Whatever you do, don’t over-mix it, or start kneading it or anything crazy.

Keep it as light as possible.

So now we need to incorporate this huge amount of cheese and herb mixture into the biscuit dough while keeping the dough light and airy. BA recommends a method that’s used to make laminated doughs and croissants and it worked like a charm! Here’s the run down:

Turn out your dough ball onto a floured surface and gently roll it or press it into a rough rectangle. Should be about 8 inches by 10 inches. Then cover the right 2/3 of the dough with 1/3 of the cheese mixture.
Then Fold over the left third of the dough to cover the cheese mixture.
Finally fold over the left 2/3s of the dough to finish off the folding! So you have three layers of dough and two layers of cheese!
Two more times

Notice that we only used 1/3 of our cheese mixture. That’s because we are going to do that whole folding process two more times. The easiest way to do it is to rotate your dough 90 degrees, roll it out again to the same sized rectangle, and repeat the whole folding process!

It really doesn’t take that long once you get the hang of it.

One note though: As you work, if your dough starts sticking to the counter, it would be helpful to have a dough scraper to scrape up the dough as you are folding. Then you can throw down a little more flour and keep going. If you don’t have a scraper you can use a knife, but a scraper is worth the $8 if you make even a few baked products throughout the year.
For the math inclined

By doing this fold three times, you make 27 individual layers of dough. You could do one more series of folds and go for 81 layers, but you run the risk of overworking the dough. Three is about perfect I think.

Once you’ve done this whole folding thing three times and all of your cheese mixture is deep in the dough, roll it out one more time and slice it into 2 inch by 2 inch (approximately) rectangles.
Transfer to a lightly greased
Baking the biscuits

These need to bake for only 10 minutes at 500 degrees. Let them cool for 5 minutes before biting into them. You should have enough biscuits to need two baking sheets as you should give them a inch or so in between each biscuit. Bake them one sheet at a time though to make sure they brown nicely!


Coconut Cream Cheese Pinwheels

Hi guys!
I’m not very sure what you guys think but I LOVE bread or cookies with cream cheese fillings. They seem to make everything taste and look better. To share the love, I decided to post a cookie recipe that contains cream cheese. The name for this recipe is Coconut Cream cheese pinwheels. The recipe has been adapted from Martha Stewart as well. I hope you like them!


1/2 cup unsalted butter, room temperature
3 ounces cream cheese, room temperature
1 large egg
2 cups all-purpose flour, plus more for dusting
2/3 cup sugar
1/2 teaspoon baking powder
1 teaspoon pure vanilla extract
3 ounces cream cheese, room temperature
3 tablespoons sugar
1 cup unsweetened coconut
1/3 cup white chocolate chips
1 large egg, lightly beaten
1 tablespoon vegetable oil
Granulated sugar


Using a hand-held electric mixer, cream butter and cream cheese until fluffy, about 2 minutes. Add egg, 1 cup flour, sugar, baking powder, and vanilla. Beat on low speed until combined. Gradually add remaining cup flour. Using a wooden spoon, stir until fully combined. Divide dough in half. Shape each half into a disc, wrap in plastic, and refrigerate until firm, 1 to 2 hours.

Preheat oven to 350 degrees. Line baking sheets with Silpat baking mats or parchment paper.

Prepare the filling: Using a hand-held electric mixer, beat cream cheese and sugar until fluffy. With a wooden spoon, stir in coconut and chips. Set aside.

Remove one disc of dough from refrigerator. Roll on a lightly floured surface into an 8-by-13-inch rectangle about 1/8-inch thick. With a fluted cookie cutter, cut into 15 2 1/2-inch squares. Place on prepared baking sheets, about 1 1/2 inches apart.

Place 1 teaspoon filling in center of each square. Using a fluted pastry wheel, cut 1-inch slits diagonally from each corner toward the filling. Fold every other tip over to cover filling, and form a pinwheel. Press lightly to seal.

Whisk together egg and oil. Using a pastry brush, lightly brush tops of pinwheels with egg mixture. Sprinkle with sugar.

Transfer to oven, and bake until edges are golden and cookies are slightly puffed, 10 to 12 minutes. Transfer baking sheet to a wire rack to cool. Let cool for 5 minutes on baking sheets before transferring cookies to wire rack. Repeat with remaining disc of dough.

Good Luck and Hope you Enjoy!


Hi guys!
Spring is coming! The daytime has seemingly been getting longer as well. In a couple of months, we will see see cherry blossoms. Although I am excited for the warm weather coming up, I am quite sad that the Holidays has ended. I’m not sure about you but winter has went by really quickly for me. I literally can’t believe that it is already February. Although I do think it’s because I had to apply for colleges this month and I spent the whole winter preparing. I wasn’t really able to enjoy Holidays as much as I would have liked. So before I see the cherry blossoms, I decided to make a holiday recipe called the Panettone. The Panettone is a yeast based bread. It has raisins and other dried fruits inside. You usually see these in Christmas dinners. Although it has been two months since we seen Christmas lights, I felt the need to post a festive recipe before the wind dies down.
I hope you enjoy!

1 cup raisins
2 tablespoons light rum
2 tablespoons hot water
3¾ all-purpose flour
⅔ cup granulated sugar
½ teaspoon active dry yeast
½ teaspoon salt
¼ teaspoon lemon zest
½ vanilla bean, split in half lengthwise
3 eggs, at room temperature
⅔ cup tepid water
1 tablespoon honey
10½ tablespoons unsalted butter, well softened
1 tablespoon unsalted butter, melted
1 tablespoon unsalted butter, chilled
⅔ cup candied citron (I used candied orange peel) in ¼-inch pieces

Special Equipment:
Panettone molds (6×4½-inch) – purchased at King Arthur Flour
12-inch metal or wooden skewers

1. In a small bowl, combine the raisins with the rum and 2 tablespoons of hot water. Allow to soak at room temperature, stirring occasionally, until the raisins are plump and most of the liquid has been absorbed, at least 8 hours or overnight.

2. In a stand mixer fitted with a paddle attachment, mix together the flour, sugar, yeast, salt, lemon zest and vanilla bean on low speed until combined. In a medium bowl, whisk together the eggs, tepid water and honey. With the mixer on low speed, pour the egg mixture into the flour mixture. Increase the speed to medium-low and mix until all of the ingredients are combined. Add the softened butter, 1 tablespoon at a time, mixing until incorporated before adding more. Increase the speed to medium-high and beat until the dough is smooth and elastic, about 8 minutes.

3. Drain the raisins, discard the soaking liquid, and stir together with the candied citron and 1 tablespoon of melted butter. Stir this mixture into the dough with a wooden spoon.

4. Place the dough in a large bowl, cover with plastic wrap, and let rise in a cold oven with the door closed until it has nearly tripled in volume, 12 to 15 hours.

5. Locate and discard the vanilla bean, then sprinkle the dough lightly with flour and scrape out onto a lightly floured surface. Sprinkle a bit more flour onto the dough, then fold the edges of the dough in towards the center, forming a loose ball, and place, seam-side down, into the panettone mold. Cover with a damp kitchen towel (not terry cloth) and let rise in a draft-free place at warm room temperature until the dough is just above the top of the mold, 3 to 5 hours.

6. Preheat oven to 370 degrees F.

7. Place the dough-filled panettone mold on a baking sheet. Use a very sharp serrated knife to score an “X” across the entire surface of the dough. Place the 1 tablespoon chilled butter in the center of the X and bake until a wooden skewer inserted into the center comes out slightly moist but not wet, 60 to 75 minutes (the panettone will be very dark).

8. Remove from the oven and pierce 12-inch metal or wooden skewers all the way through the panettone (including the paper) 4 inches apart and 1 inch from the bottom so the skewers are parallel. Hang the panettone upside down over a large stockpot and cool completely before cutting. To store the panettone, wrap tightly in plastic wrap, then either place in a resealable plastic bag, or wrap again in foil. The bread will keep at room temperature for up to 1 week. (I have not tried freezing the bread, but I believe it would freeze well, wrapped in plastic, then foil, then placed in a resealable bag.)



PinWheel cookies

Hi guys!

The recipe I am sharing today is a cookie that resembles a lollipop!

I hope you enjoy!

for the Filling
1 1/2 cups sweetened dried cranberries
1 cup cranberries, fresh or frozen, thawed
1/2 cup honey
2 teaspoons freshly grated orange zest
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom, or allspice

for the Dough
3 1/3 cups all-purpose flour
1 1/4 teaspoons baking powder
Scant 1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom, or allspice
1/3 cup canola oil
3 1/2 tablespoons butter, melted and cooled
1 cup sugar
1/3 cup honey
2 large eggs
3 tablespoons low-fat milk, plus more as needed
2 1/2 teaspoons freshly grated orange zest
2 teaspoons vanilla extract
1/2 teaspoon almond extract

To prepare filling: Combine dried and fresh cranberries, honey, orange zest, cinnamon and cardamom (or allspice) in a medium saucepan over medium heat. Bring the mixture to a gentle boil and cook, stirring, until the fresh cranberries burst and soften, 4 to 5 minutes. Let cool slightly. Transfer to a food processor and puree. If the mixture seems dry, stir in up to 2 teaspoons water. Transfer the mixture to a plastic container and refrigerate while preparing the dough.

To prepare dough: Whisk all-purpose flour, baking powder, salt, baking soda, cinnamon and cardamom (or allspice) in a large bowl. In another large bowl, combine oil, butter, sugar, honey, eggs, milk, orange zest, vanilla and almond extracts. Beat the wet ingredients with an electric mixer first on low speed, then on medium speed, until well combined. Add half the dry ingredients and beat on low speed until just incorporated. Stir in the remaining dry ingredients with a wooden spoon until evenly incorporated. If the mixture is too dry to hold together, stir in up to 1 tablespoon more milk. Cover and refrigerate the dough for at minimum 2 hours.

Turn the dough out onto a work surface and divide in half. Shape each half into a 6-inch-long log. Working with one log at a time, center it on a 16-inch-long sheet of baking parchment or wax paper. Cover with a second sheet. Press and then roll into a 12-by-15-inch rectangle of even thickness, inverting the dough occasionally to roll out any wrinkles and patching it to make the sides as even as possible. Transfer the dough, in the paper, to a baking sheet. Repeat with the remaining log of dough and transfer to the baking sheet. Place the baking sheet in the freezer until the dough is slightly firm, about 15 minutes.

To prepare pinwheel rolls: Place one sheet of dough on a work surface. Peel off the top sheet of paper. Spread half the reserved filling evenly over the dough (it will be a thin layer). Working from a 15-inch-long side, tightly roll up the dough jelly-roll style, leaving the bottom sheet of paper behind. While rolling, slightly stretch out the center to yield an evenly thick roll. Wrap the roll in a clean sheet of wax paper, twisting the ends to prevent unrolling. Place on a baking sheet. Repeat with the second piece of dough and place on the baking sheet. Freeze until firm, at least 3 to 4 hours.

Preheat oven to 350F. Prepare baking sheets with silpat or parchment paper.

Working with one pinwheel roll at a time, trim the uneven ends. Cut the roll crosswise into 1/4-inch-thick slices using a large serrated knife. Place the cookies on the prepared baking sheets, spacing them about 1/2 inch apart. Bake the cookies until puffed and barely golden brown, 14 to 16 minutes. Immediately transfer the cookies to wire racks to cool completely. Cut and bake the remaining pinwheel roll


Hamburger buns!

Hi guys!
As a young child, I grew up eating and loving hamburgers. They are truly enjoyable to a young one’s soul. Sometimes, if my mom was in a good mood, she would bake hamburger buns, make the patties, and make the hamburgers herself! These homemade hamburgers were beyond the standards of a chain’s hamburger. As I got a bit older, my mom taught me how to make the hamburger buns. After making them once, I realized that they are very easy to make! So I decided to post the recipe here.
I hope you enjoy!

1 c. warm water
3 tablespoons warm milk
2 teaspoons active dry yeast
2½ tablespoons sugar
2 large eggs
3 cups bread flour
⅓ cup all-purpose flour
1½ teaspoons salt
2½ tablespoons unsalted butter, softened.
sesame seeds (optional)


In a glass measuring cup, combine 1 cup warm water, 3 tbsp. milk, yeast and sugar. Let stand until foamy, about 5 minutes. Meanwhile, beat 1 egg.
In the bowl of a stand mixer, add the flours, salt and butter. Using the paddle attachment, mix the ingredients until the butter is the size of crumbs.
Stir in yeast mixture and beaten egg. Run the mixer on medium-low (I used #3 on my Kitchen Aid) until a dough forms, about 8-10 minutes.
Shape the dough into a ball and return it to the bowl (it will be sticky and wet). Cover bowl with a clean, damp kitchen towel and let the dough rise in a warm place until it has doubled is size, 1- 3 hours* See Note.
Line a baking sheet with parchment paper. Using a dough scraper (or chef’s knife), divide the dough into 8 equal parts. If you have a scale, weigh each piece to guarantee that they’re all the same size.
To shape the dough into balls, gently flatten each piece like a pancake. Pull up each side pinching it together in the center. Repeat until the ball is sealed. Flip the ball over (seam side down) and move to an un-floured part of your board (it’s easier to roll this way). Place your palm over the top and gently roll into a smooth ball. Transfer to a parchment lined baking sheet, placing them 2 to 3 inches apart. Cover loosely with plastic wrap and let buns rise in a warm place for 1-2 hours, or until puffy and slightly risen.
To make the egg wash, beat the remaining egg with a splash of water. When the buns are finished with the 2nd rise, gently brush each one with egg wash. At this point, you could add sesame seeds to the top of your rolls if desired.
Preheat your oven to 400 F. and place a shallow baking pan on the oven floor. Before the dough goes in, add about ½ cup of water to the pan (to create steam). This will help keep the bread nice and moist. Bake for about 15-20 minutes or until golden brown. Transfer to a wire rack to cool completely.