Archive for the ‘milk’ Tag

Fresh Homemade Strawberry Ice Cream

Chong and I received an electric ice cream maker from my wonderful cousins (thanks Cecilia, Bao & Mai!!!) at my bridal shower last year and it sat in our closet collecting dust until now.  I’ve been meaning to take it out last summer and make some ice cream but apparently, good intentions do not result in ice cream.  So after getting some huge strawberries from my Aunt, I decided to finally make some strawberry ice cream.  I followed the recipe that came along with the ice cream maker, which turned out to be delicious!

I can’t find the booklet right now so I’ll have to remember to post the recipe at a later date.  The ice cream is really simple to make.  The ingredients consist of:  heavy cream, whole milk, sugar, strawberries, lemon juice, and vanilla (which I didn’t have any).

Strawberry Ice Cream Pictorial

Strawberries tossed in sugar + lemon juice

2 hours later

2 cups (1 pint) heavy cream + 3/4 c of sugar

Add 1 cup milk

Add strained strawberry/lemon juice

Churning in the ice cream maker

View from top

Actual churning process post strawberries

Frozen overnight

Single serving

My first spoonful

Jackpot!

The frozen strawberries were my favorite part!  I really liked the single serving cups (1/2 cup) because they’re so much easier to eat and you don’t have to worry think about how much you’re eating…unless you’re eating more than 1 cup in one sitting.  I gave the bigger container to my brother and he ate about 3/4 of the container in one sitting.

I’m planning on making some mint chocolate chip ice cream tomorrow.  I can’t wait to try different recipes…lemon sorbet, orange sherbet, raspberry sorbet, gelato, slushies, and of course, more ice cream!  Chong and I are not planning on gaining a gazillion pounds eating all these goodies all by ourselves.  I’ll have to distribute the calories goodies to my friends and family.  Who wouldn’t love a nice container of homemade ice cream as a gift?

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Brazilian cheese bread aka pao de queijo

My brain just loves going on tangents. I was googling restaurants in Chicago (since Chong and I, along with some family and friends, will be going to Chicago during Memorial weekend) and reading restaurant reviews and websites when I found a Brazilian steakhouse near Chicago. That brought me back to when Chong and I went to Fogo de Chao and I first tasted their cheesebread. Oh.My.Goodness. Their cheesebread were SOOO good! Besides the all-you-can-eat meat, I remember their cheesebread and their water. So I googled up some recipes and wouldn’t you know it, I had almost everything except for the cheese. So after a hop, skip and jump, I came back with a package of Parmesan cheese to start my Brazilian cheesebread.

Pao de Queijo

Ingredients:

* 2 cups tapioca flour
* 1 1/4 cups milk
* 1/2 cup canola oil
* 1 tsp salt
* 2 eggs
* 12-14 oz parmesan cheese

Directions:

1. Preheat oven to 350.
2. Pour tapioca flour into a plastic bowl.
3. In a pot, bring the milk, oil and salt to a boil. Remove from heat.
4. Pour the milk and oil mixture into the flour and stir.
5. Let the dough rest for 15 minutes.
6. Stir the eggs and cheese into the dough and mix well.
7. Oil your hands and form the dough into golf-size balls and place on baking sheet.
8. Bake for 25-30 minutes, or until golden brown. Serve warm.

Brazilian Cheesebread aka Pao de Queijo Pictorial

Tapioca flour

Milk, oil & salt

Dough!

Dough + eggs

Plus cheese

Want to play ball?

Oven ready


Stomach ready

Dinner (pan-fried chicken breast, steamed broccoli & cheesebread)

These were good…but if I decide to make them again, I’d use more cheese and make them smaller.  The bread/dough was too elastic for my taste and I think that’s because I made them too big.  Next time, I’ll try baking them in my mini-muffin pan.


Good Morning!

Actually, it’s not that good of a morning.  I knew I was probably coming down with something last night because I had the sniffles and guess what, I’m congested and have a stuffy nose today.  Maybe I jinxed myself, who knows?  I fell asleep on the couch at 11 PM last night because Chong wasn’t ready for bed.  He was watching Fracture until 1:30 AM and then woke me up to go to bed.  He sure loves his weekends.  As of 10:20 AM, he’s still snoring away!  He loves to sleep in, unless I make him wake up.  Haha. I notice that we have different weekend schedules.  Chong wants to sleep in til noon (or later) while I always end up waking early, especially if it’s during spring/summer.  Plus, when my body wakes up, it’s hard for me to fall back to sleep, which is the complete opposite for Chong.

I wanted to make cinnamon rolls for breakfast but the recipe calls for room temperature eggs.  So the eggs have been “thawing” for an hour now and they’re still semi-cold.  If I get too impatient, I’m going to just use them as is.

Thanks to watching America’s Test Kitchen (I love that show), I was craving homemade pizza last night.  Went out and bought some ingredients and made my own supreme pizza.  It was pretty good…except I didn’t add enough flour to the dough, hence it was really sticky after it had rested for 1 hour and I couldn’t roll it out.  And since the recipe was for 2 pan size pizzas, I decided that since I was making a 13×9 pizza, it’d be okay to use the whole entire batch.  BAD IDEA!  The pizza ROSE and the dough was really thick, about 1 inch high.  Other than that, it was really good!  The bottom and edges were nice and crispy and the dough was cooked though.  Next time, I’ll use less dough and more ingredients.

Still waiting for the eggs…..

—Updated at 6 PM—

Supreme Pizza

The Story of A Cinnamon Bun

I never imagined how hard it would take to make these!  First attempt at proofing yeast in warm milk = FAIL.  I’m assuming that the milk was too hot and killed the yeast.

Nothing, just plain milk

Second attempt = FAIL.  I think I let the milk cool too long and it wasn’t warm enough to proof the yeast.  Third attempt, I heated up the milk, made sure it was lukewarm, added yeast and 1 tspn of sugar and TADA, it came out perfect!

Finally!  Secret: sugar!

I poured in my flour, sugar, and melted butter and stirred.  The dough felt really dry but I didn’t realize what was wrong with it at that moment……..until I saw went back and read some member’s comments, and realized that I forgot to add the EGGS!  The EGGS that I’ve been waiting all morning to warm up!  Ugh!

That’s some dry dough

Fourth attempt, milk wasn’t warm enough!!!  So poured it out and started on my last and fifth batch.  It finally came out the way I wanted it.  Added eggs, melted butter, and sugar and stirred.  Then I added my flour into my mixture.

Fifth and final attempt…it’s starting to look good

Whew…big sigh of relief

1 hour later…

Rolled out, spread with butter, brown sugar & cinnamon

Rolled up

Sliced

30 mins later

Baked it for 15 mins and spread cinnamon buns with cream cheese frosting.

Yummy!

The picture is blurry but I’ve got to say, those 12.5 teaspoons of yeast, 9 cups of flour, 5 cups of milk, and 4 fours of frustation sure tasted good!  Sighs.  I’m kind of sad that I ended up using A LOT of yeast to make these cinnamon buns turn out but it’s a good start.  They were so soft and delicious.  I will definitely make these again except I’ll take my time and make sure I only do it the first time!