Kimchi Fried Rice

While studying and writing papers I was hankering for something easy and inexpensive to make. I had forgotten about the container of kimchi in the back of the refrigerator and stumbled across it just the other day. So I got to thinking that I should make something with the kimchi. Well I would have had it in a bowl of noodles, but I ran out of noodles a while ago. Instead there was a container of leftover rice and I figured why not combine the two. I was inspired to make this dish from watching Maangchi’s youtube video on Kimchi Fried Rice and just had to make it. But with a few changes.

Here are the ingredient needed for this recipe:

IMG_7110

  • 1 1/2 cups cooked rice
  • 1/3 cup frozen sweet peas
  • 1/4 cup Spam
  • 1/3 cup kimchi
  • 1 egg
  • 1 tsp. sesame oil
  • 1 Tbsp. plum sauce

Step 1: Rinse the frozen sweet peas to remove the ice; set aside.

IMG_7111

Step 2: Cut the Spam and kimchi into small pieces; set aside.

IMG_7113

Step 3: In a large pan, add 1 Tbsp. vegetable oil over high heat.

IMG_7114

Step 4: Add the egg and fry it to however you prefer it. (I like a slightly runny yolk, this way when I cut into the egg the yolk will give the dish a creamy texture.)

IMG_7116

Step 5: Remove the fried egg from the pan and onto the cutting board. (I accidentally broke the yolk, such a sad moment.)

IMG_7117

Step 6: In the same pan, add in the defrosted sweet peas, Spam, and kimchi and cook until heated through.

IMG_7119

Step 7: Add 1/4 cup of water and the rice.

IMG_7120 IMG_7121

Step 8: Break the rice up with a spatula and again cook until heated through.

IMG_7122

Step 9: Add in 3-4 Tbsp. kimchi juice and stir to combine.

IMG_7123

Step 10: Add in the sesame oil and toss to combine.

IMG_7124

Step 11: Turn off the heat and add in the plum sauce and stir until well mixed.

IMG_7127 IMG_7128

Step 12: Scoop into a large bowl and top it with the fried egg and serve. (I had to make this again the next day, but I added Emoki mushrooms.)

IMG_7129

Pumpkin Scones

Well Thanksgiving has passed and there are so many leftover ingredients that I have to use it some way or else it’ll end up being thrown away. So I thought maybe something for breakfast would work. A light treat that is simple to make and light on the wallet. Pumpkin scones could work since all the ingredients are from the leftover ingredients for my many desserts.

Here are the ingredients needed for this recipe:

IMG_6769

  • 2 cups cake flour
  • 2 1/2 cups all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1 1/2 Tbsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 Tbsp. pumpkin spice
  • 1 cup butter, grated and chilled
  • 2 large eggs, beaten
  • 1 cup pumpkin puree, chilled
  • 2/3 cup heavy cream, chilled
  • (Optional: 1 cup dried cranberries, chopped walnuts, chopped pecans, and etc.) (Side note: if adding dried fruit add 1-2 tsp. of milk to the batter)
  • 1/4 cup raw sugar, garnish

Egg Wash

IMG_6795

  • 1 egg, beaten
  • 2 Tbsp. milk

Step 1: Preheat oven to 400°F and line a baking sheet with parchment paper; set aside.

Step 2: In a large bowl, sift together the cake flour, all-purpose flour, baking powder, baking soda, salt, and pumpkin spice.

IMG_6770 IMG_6771 IMG_6772

Step 3: Add in the brown sugar and stir together.

IMG_6773 IMG_6774

Step 4: Cut in the chilled butter until the mixture resembles course meal, about pea-sized.

IMG_6775 IMG_6776

Step 5: (Optional: stir in the dried fruits and nuts)

IMG_6777 IMG_6778

Step 6: In a small bowl, combine the eggs, pumpkin puree, and cream.

IMG_6779 IMG_6781 IMG_6782

Step 7: While stir the butter mixture, slowly pour in the wet ingredients and stir until just combined. (Bits of butter should be visible and almost all the flour is incorporated.)

IMG_6785 IMG_6789

Step 8: Turn the dough onto a lightly floured surface.

IMG_6790

Step 9: Work quickly while gently kneading the dough, by folding and pressing the dough until fairly smooth. (the dough will be sticky so don’t over knead)

IMG_6791

Step 10: Divide the dough into 4 equal parts and shape the dough pieces into balls.

Step 11: Shape dough balls into 4-inch rounds about 3/4-inch to 1-inch thickness.

IMG_6792

Step 12: Cut each round into 6 wedges and place onto the prepared baking sheet.

IMG_6793

Step 13: Brush each pieces with the egg wash and sprinkle on the raw sugar.

IMG_6799 IMG_6801

Step 14: Bake for 15-20 minutes, or until lightly golden and the cut sides look flaky and dry. (Should feel light and sounds almost hollow when tapped on the bottom.)

IMG_6803

Step 15: Cool completely on a wire rack.

IMG_6804

Upside-Down Caramel Apple Rolls

So I have an indecent amount of apples in the back of the refrigerator and I have to use them before they get rotten and also to make room in the refrigerator. So with my dislike of apple pie I didn’t want to make another apple pie this year. Instead I wanted to go with something that I find a bit more comforting. Similar to monkey bread, but instead of using biscuit dough I’ve opted for cinnamon roll dough. It already sounds delectable.

Here are the ingredients needed for this recipe:

IMG_6654

  • 3 cups apple (peeled, cored, and chopped)
  • 2 cans Jumbo cinnamon rolls with icing
  • Optional: 1 cup pecan pieces
  • 4 Tbsp. unsalted butter, melted
  • 2/3 cup brown sugar
  • 4 Tbsp. corn syrup
  • 1/2 tsp. salt

Step 1: Preheat oven to 350°F and grease a bunt pan.

IMG_6655

Step 2: Spread 2 cups of the prepared apples into the bunt pan; set aside.

IMG_6656 IMG_6657

Step 3: Separate the dough and cut each piece into quarters.

IMG_6658 IMG_6659 IMG_6662IMG_6660

Step 4: In a large bowl, add in the cut pieces of dough, remaining apples, and pecan pieces; set aside.

IMG_6663

Step 5: In a small bowl, combine the melted butter, brown sugar, corn syrup, and salt until well blended.

IMG_6664 IMG_6668 IMG_6669

Step 6: Add the sugar mixture into the dough mixture.

IMG_6670

Step 7: Gently toss with hands to combine.

IMG_6671

Step 8: Carefully place the dough mixture into the bunt pan.

IMG_6672

Step 9: Bake for 40-45 minutes or until deep golden brown. (I would have baked it longer but the pan dripped and the kitchen smelt of burnt sugar)

IMG_6686

Step 10: Cool in bunt pan for 10 minutes.

Step 11: Invert onto a serving plate.

IMG_6705

Step 12: Remove the lid from the icing and microwave the icing for 10-15 seconds or until it reaches drizzling consistency.

Step 13: Drizzle the icing over the warm cake and serve warm.

IMG_6765

Lemon Cream Frosting

So I had recently posted about Gingerbread Latte Cupcakes and I wanted to make some type of frosting that would pair nicely with it. Something that was light and refreshing. Especially since this is for Thanksgiving one of the very heavy hitting holidays.

Here are the ingredients needed for this recipe:

IMG_6679

  • 1/4 cup unsalted butter, room temperature
  • 16 oz. cream cheese, room temperature
  • 2 cups confectioner’s sugar
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt
  • 2 tsp. lemon zest
  • 4 tsp. lemon juice
  • 1 Tbsp. thinly sliced candied ginger (optional)

Step 1: In a large bowl, cream together the cream cheese, butter, sugar, vanilla extract, and salt until smooth and fluffy.

IMG_6680 IMG_6681 IMG_6682 IMG_6683

Step 2: Add in the lemon juice and lemon zest, beat to combine.

IMG_6684 IMG_6685

Step 3: Chill the frosting for 30 minutes before use.

IMG_6723

Cinnamon Swirl Frosting

To pair with the last blog post of Snickerdoodle Cupcakes I will be making a cinnamon swirl frosting. I can already hear the cavities a calling.

Here are the ingredients needed for this recipe:

IMG_6688

  • 1 cup unsalted butter, room temperature
  • 3-4 cups confectioners’ sugar
  • 1/4 cup heavy cream
  • 2 tsp. vanilla extract
  • 1/8 tsp. salt
  • 1 Tbsp. ground cinnamon

Step 1: In a large bowl, cream the softened butter until smooth and creamy.

IMG_6689 IMG_6690 IMG_6691

Step 2: While mixing add in the sugar, heavy cream, salt, and vanilla extract.

IMG_6693

Step 3: Increase speed to high and mix for 3 minutes.

IMG_6694

Step 4: (Optional: Add more sugar if frosting is too thing or heavy cream if the frosting is too thick)

Step 5: Transfer 1/2 of the frosting to a small bowl; set aside.

IMG_6695

Step 6: Add the ground cinnamon to the large bowl mixture and beat to combine for 30 seconds.

IMG_6696 IMG_6697

Step 7: Spoon the cinnamon frosting into one side of a piping bag and fill the other half with the vanilla frosting.

IMG_6698

Step 8: Pipe on to cupcakes as desired.

IMG_6701IMG_6702

Step 9: Garnish with a mini snickerdoodle cookie.

Pumpkin Pie Bars

Here we go again the yearly event of pumpkin pie making. This year I didn’t want to just make a pumpkin pie. Although I have made variations to the classic pumpkin pie over the years I wanted to try a different approach. So instead of making the classic pie I will be making it into bars. Since I had a horrible experience last year I figured individual pieces are the best way to go about my nightmare event. See what had happened apparently nobody knows how to cut a pie. As in someone decided it was a grand idea to hack off random chunks and that scared me.

Here are the ingredients needed for this recipe:

IMG_6673

  • 1 can of Pillsbury Crescent Rolls
  • 2 eggs
  • 15 oz. pumpkin puree
  • 1 cup heavy whipping cream
  • 1/2 cup brown sugar
  • 1/4 cup corn syrup
  • 1 Tbsp. pumpkin spice
  • 1/2 tsp. salt

Step 1: Preheat the oven to 350°F and line an 11×7-inches baking pan with parchment paper and leave 2-inches hanging out the sides.

IMG_6674

Step 2: Unroll the dough and place into the bottom of the lined baking pan.

Step 3: Press the dough, with your fingers, to the cover to the sides and bottom of the pan; set aside.

IMG_6675

Step 4: In a large bowl, mix all the ingredients until smooth and well combined.

IMG_6676 IMG_6677

Step 5: Pour mixture into the prepared pan. (Option: you can swirl in some melted chocolate at the point)

IMG_6678

Step 6: Bake for 45-50 minutes or until a knife comes out clean.

Step 7: Completely cool in the pan on a wire rack.

IMG_6687

Step 8: Use the excess parchment that was hanging over the edges to lift the pumpkin pie out of the pan.

Step 9: Cut the bars however you desire.

IMG_6706

Step 10: Garnish with whipped cream and a dusting of pumpkin spice.

Gingerbread Latte Cupcakes

Well I do love some gingerbread on some very random days. But no more so than during the holidays. I keep seeing an endless array of gingerbread goods and I start craving for something gingerbready. Because of all the advertising and all that jazz I bought a bag of gingerbread men and now I have no idea what to do with them. I have this horrible habit of losing interest in snack foods in a short frame of time. So I think I can use them as a garnish for these gingerbread cupcakes. Although since I will be serving them for Thanksgiving this year there needs to be a kick to them. Because every year I start prepping, with my father, the meal at 10pm and continue that until 5am. Only having a chance to sleep until 11am and guests start coming in at 1pm. So I need a little pick-me-up. COFFEE!!

Here are the ingredients needed for this recipe:

IMG_6625

  • 1 1/4 cups all-purpose flour
  • 2 tsp. pumpkin spice
  • 1/4 tsp. salt
  • 1/4 cup butter, room temperature
  • 1/2 cup sugar
  • 1/2 cup molasses
  • 1 large egg, lightly beaten
  • 1/2 cup strong coffee, very hot
  • 1 tsp. baking soda

Step 1: In a large bowl, sift together the flour, pumpkin spice, and salt; set aside.

IMG_6626 IMG_6627 IMG_6628

Step 2: In a large bowl, cream together the butter and sugar until light and fluffy.

IMG_6629 IMG_6630 IMG_6631 IMG_6633

Step 3: Add the molasses and egg, beat until smooth; set aside.

IMG_6636 IMG_6638 IMG_6639IMG_6641

Step 4: In a small bowl, combine the coffee and baking soda, stir until the baking soda is dissolved.

IMG_6634 IMG_6635

Step 5: Add the coffee mixture into the molasses mixture. (It will look curdled)

IMG_6643 IMG_6644

Step 6: Combine the coffee mixture into the dry ingredients and mix until well combined.

IMG_6645 IMG_6646 IMG_6647

Step 7: Line a muffin pan and fill 3/4 full.

IMG_6648

Step 8: Bake at 350°F for 20 minutes, or until a toothpick inserted into the center comes out clean.

IMG_6649

Step 9: Cool completely on a wire rack before frosting.

IMG_6650IMG_6754IMG_6763

Snickerdoodle Cupcakes

Having made 50 mini snickerdoodle cookies I knew I had to use them for something. So I will be using my batch of snickerdoodle cookies as decoration for snickerdoodle cupcakes.

Here are the ingredients needed for this recipe:

IMG_6595

  • 1 2/3 cups all-purpose flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/2 cups sugar, divided
  • 1/2 cup unsalted butter, melted
  • 1 large egg
  • 1/4 cup yogurt (plain or vanilla)
  • 3/4 cup milk
  • 1 Tbsp. vanilla extract
  • 2 tsp. ground cinnamon

Step 1: Preheat the oven to 350°F and line a muffin pan; set aside.

Step 2: In a medium bowl, sift together the flour, baking powder, baking soda, and salt; set aside.

IMG_6596 IMG_6598 IMG_6599

Step 3: In a large bowl, whisk together the butter and 1 cup of sugar until smooth.

IMG_6600 IMG_6601 IMG_6602

Step 4: Stir in the egg, yogurt, milk, and vanilla extract until well combined.

IMG_6604 IMG_6605

Step 5: Slowly add in the dry ingredients in 3 batches. (Batter will be thick)

IMG_6606 IMG_6607 IMG_6609 IMG_6610 IMG_6611 IMG_6612

Step 6: In a small bowl, combine the remaining sugar and ground cinnamon; set aside.

IMG_6613 IMG_6614 IMG_6617

Step 7: Spoon 2 Tbsp. of batter into each cupcake liner.

IMG_6618

Step 8: Top with 1 tsp. of the cinnamon-sugar mix.

IMG_6619

Step 9: Top with a heaping Tbsp. of batter, and continue this pattern until cups are 3/4 full. (I added a bit more than 3/4 full and you will see what happens when you basically fill the cups.)

IMG_6620 IMG_6621 IMG_6623

Step 10: Top each cupcake with 1 tsp. more of the cinnamon-sugar.

IMG_6624

Step 11: Bake for 25-30 minutes, or until a toothpick comes out clean from the center. (They came out slightly over the edges of the cupcake liners so I had to run a clean knife around the underside of the overlapping sections to help remove the cupcakes from the pan.)

IMG_6651

Step 12: Cool completely on wire racks before frosting.

IMG_6653IMG_6762

Quick Shortbread Cookies

Some time ago I had made Scottish Shortbread Cookies and they took a bit of time to make. I know that I will not have the time to make this for the coming holidays so instead I am going to make an easier version that is great for gift giving and as well as the holiday parties.

Here are the ingredients needed for this recipe:

IMG_6529

  • 1 cup unsalted butter, room temperature
  • 1 cup confectioners’ sugar
  • 1 3/4 cups all-purpose flour
  • 1 tsp. salt
  • melted chocolate

Step 1: In a medium bowl, sift together the flour and salt; set aside.

IMG_6530 IMG_6531

Step 2: In a large bowl, add the butter and whisk until smooth.

IMG_6532 IMG_6533

Step 3: Sift in the confectioners’ sugar and whisk until light and fluffy.

IMG_6534 IMG_6535 IMG_6536 IMG_6537

Step 4: Add in the flour and fold to combine. (Side Note: should look like sand)

IMG_6538 IMG_6539 IMG_6541

Step 5: Transfer dough onto a clean surface and knead once (Important Note: knead away and into pieces by pressing down and away.)

IMG_6542 IMG_6543 IMG_6545 IMG_6547 IMG_6548

Step 6: Form a ball and flatten slightly.

IMG_6549 IMG_6550

Step 7: Cover the dough and chill in the refrigerator for 1 hour.

IMG_6551 IMG_6552

Step 8: Place dough onto a baking sheet and roll dough until it is 1/2-inch thick. (the dough was a bit tough so I crumbled the dough and press it together with a rolling pin)

IMG_6581 IMG_6584

Step 9: Cut the dough with either a sharp knife or a bench scrapper.

IMG_6585 IMG_6586

Step 10: Prick the cookies with a fork.

IMG_6587

Step 11: Bake at 300°F for 45 minutes, or until light golden brown.

IMG_6591

Step 12: Re-cut the cookies once they are out of the oven and allow to cool completely in the pan.

IMG_6592 IMG_6593

Step 13: Dip one end of the cookie into the melted chocolate and allow the chocolate to harden before serving.

IMG_6594

Pumpkin Spice

The the holidays are around the corner and it’s time to break out the spices of the season. You may see tons of pumpkin products on the shelves in the local markets and shops. Well I didn’t want to waste more money on buying the pre-made pumpkin spice since I already had all the spices in the kitchen. So today I will be making a batch of pumpkin spice for the coming holidays.

Here are the ingredients needed for this recipe:

  • IMG_65543 Tbsp. + 1 tsp. ground cinnamon
  • 2 1/2 tsp. ground nutmeg
  • 2 1/2 tsp. ground ginger
  • 1 1/4 tsp. ground cloves

Step 1: In a small bowl, add all the ingredients and stir to combine.

IMG_6555

Step 2: Store in an air-tight container for later use.

IMG_6556

Previous Older Entries

myTaste.com
Follow

Get every new post delivered to your Inbox.

Join 72 other followers