Cinnamon Pull-Apart Star Bread (Tang Zhong Method 湯種法)

Happy New Year!  Hope you’re having an awesome start to 2018 so far!



So sorry for the lack of posts in the past few weeks.  I was going to share this recipe with you before Christmas so that you can make it and share it with your family during the holidays!  Oh well, I guess things don’t always turn out the way we have planned. 



This Cinnamon Pull-Apart Star Bread might look fancy, but it’s actually quite easy to shape.  Simply follow my tips and tricks in the video tutorial and I’m sure you’ll agree.  I created this recipe using my favorite bread making method: Tang Zhong Method 湯種法!  Tang Zhong Method is a natural way to make soft and fluffy bread.  Best of all, the bread will stay soft even after a few days.  Read more about Tang Zhong Method 湯種法 here if you’re interested to learn more.



This Cinnamon Pull-Apart bread is scrumptious as is, or you can sprinkle some powdered sugar on top to make it extra pretty!  I love that you can see the layers and layers of cinnamon sugar in between the bread.  It totally reminds me of the infamous cinnamon rolls from the mall!  This bread is best served warm, in my opinion.  If you have any leftover bread, simply wrap it up tightly with plastic wrap and store it at room temperature.  To reheat, unwrap and place the bread on a baking pan, loosely tent with a foil and warm it in a 350 F preheated oven for 10 to 15 minutes.  To heat it up in the microwave, simply warn each wedge of bread for 20 seconds.    



Thank you so much for stopping by today.  I hope you enjoy the recipe and tutorial.  Stay tuned for more fun recipe next week!  Wish you all a healthy, happy, and prosperous 2018!





Tools and Ingredients Used:
Wooden Spatula with Flat Top (Click here for more information)
Powdered Sugar Shaker (Click here for more information)
Active Dry Yeast (Click here for more information)
Kitchen Scale (Click here for more information)
Round Cookie Cutter Set (Click here for more information)
Sharp Pairing Knife (Click here for more information)
Baking Sheets (Click here for more information)
Kerrygold Butter (Click here for more information)
Stand Mixer (Click here for more information)
Cooling Racks (Click here for more information)
Organic All-Purpose Flour (Click here for more information)
Pastry Brush (Click here for more information)
Organic Vanilla Extract (Click here for more information)
Organic Ground Cinnamon (Click here for more information)
Rolling Pin (Click here for more information)
Measuring Spoons Set (Click here for more information)
Infrared Thermometer (Click here for more information)


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How to Make Baked Apple Hand Pies 蘋果批 (餡餅)

Are you enjoying the cooler temperature and the scenery of fallen red and golden Maple leaves?  I sure love them both.  But what I love even more are all the warm and hearty recipes that fit for Fall!  There should be no surprise that dessert always makes the top of my list!  These adorable and heart-warming Apple Hand Pies are definitely my favorite Fall dessert.  They are also both of my kids' favorite!  What a surprise!?  It’s seldom that they both love the same item or a dish!  So, I’m happy to bake up these cuties more often!



Many hand pie recipes are deep fried.  However, I don’t like to deep fry for obvious reasons.   To me, deep fry usually involved absorbing too much unnecessary oil and calories!  Besides, I don’t want to deal with a large pot of left-over oil and greasy smell in the kitchen as well.  So, I opt for a baked version!  These baked Apple Hand Pies are just as scrumptious and decadent, if not better, than the deep fried version!



The crust of these Apple Hand Pies is buttery and flaky, the apple filling is slightly sweet and tart, and very juicy.  The combination of earthy cinnamon and refreshing apples is simply heavenly!  These hand pies are fun to eat and very portable.  You can easily pack them for picnic or bring them to parties for sharing.  I shared them with some friends and they all loved them!



If you haven’t check out the video tutorial, please do so as I shared more tips and tricks in the video and you don’t want to miss them.   I hope you enjoy today’s post and recipe.  Please subscribe to my Youtube channel here.  That way, you won’t miss out on any future videos and you’ll be the first to know when I have a new tutorial published.  And remember, Eat, Drink, and Be Happy!  Stay tuned for more Fall and Holiday baking next week!




Ingredients and Tools Used:
Apple Shape Pocket Pie Mold (Click here for more information)
4-icnh Round Cookie Cutter (Click here for more information)
Mini Cookie Cutter Set (Click here for more information)
Organic Ground Cinnamon (Click here for more information)
Cooling Racks (Click here for more information)
Rolling Mat (Click here for more information)
Rolling Pin (Click here for more information)
Measuring Spoons Set (Click here for more information)
Baking Sheets (Click here for more information)
Microplane Zester (Click here for more information)
Whole Nutmeg (Click here for more information)
Organic Vanilla Extract (Click here for more information)
Kerrygold Butter (Click here for more information)
Organic All-Purpose Flour (Click here for more information)




Disclosure: uTry.it is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

“Surprise Inside” Chocolate Bundt Cake With Strawberry Glaze - Valentine’s Day Dessert

Do you like surprises?  I think it’s a lot of fun and quite exciting to get a pleasant surprise from family and loved ones.  This Valentine’s Day, why not give your significant other a sweet surprise?  Let me present to you this gorgeous and delicious “Surprise Inside” Chocolate Bundt Cake With Strawberry Glaze! 



I’m not sure why, but chocolate and strawberries always make me think of Valentine’s Day!  In my humble opinion, I think they compliment each other really well.  To me, they are both romantic and sexy ingredients!  So, why not combine the two together for Valentine’s Day desserts, right? 



Check out my video tutorial above and I’ll walk you through step-by-step on how to make this amazing cake.  First, I started working on the “surprise” part of the cake, which consists of 2 sheets of strawberry cakes.  I added my homemade beet root natural food coloring to (try to) turn the cake pink.  However, the pink hue slightly faded after the first round of baking.  And the coloring mysteriously disappeared completely after the 2nd round of baking inside the bundt cake!  Oh well!  So, you might want to add more coloring than I did.  I’ll post the details and suggestions in the recipe below for your reference.



Even though the heart shaped cake inside didn’t stay pink as I intended it to be, it’s still a gorgeous and stunning cake to serve and enjoy.  And it’s really a surprise when you slice into the cake to reveal the heart shape inside!  Just keep in mind that when you add the heart shaped cake into the bundt pan, make sure to put it up-side down as it’ll be the right direction after you flip the bundt cake over.    



This chocolate bundt cake is rich in chocolate flavor and really moist!  I’m using my favorite Valrhona cocoa powder in the cake batter.  I’ve tried so many different brands of cocoa powder in the past, but seriously, Valrhona is the best!  In case if you’re wondering, no, this is NOT a sponsored post.  I just love this product and wanted to share with you.  So you don’t have to waste your hard-earned money on ingredients that don’t work as great!  I’ll list the ingredients below this post for your convenience.  The fresh strawberry glaze on top of this cake is really refreshing and delightful.  As I said, chocolate and strawberry really compliment each other well.



I hope you’ll try out this recipe and make this “Surprise Inside” Chocolate Bundt Cake for your loved ones this Valentine’s Day!  Stay tuned for more fun and yummy recipe!  Have a wonderful weekend ahead!


Ingredients and Tools used:
10-Inch Ribbon Cake Stand (Click her for more information)
Nordic Ware Bundt Pan (Click here for more information)
10X15 Baking pan (Click here for more information)
Organic Heavy Cream (Click here for more information)
KitchenAid Stand Mixer (Click here for more information)
Heart Shape Cookie Cutter (Click here for more information)
Cake/Pie Server (Click here for more information)
Small Forks for Dessert (See similar product here)
Valrhona Unsweetened Cocoa Powder (Click here for more information)
Freeze Dried Strawberries (Click here for more information)
Cream of Tartar (Click here for more information)
Cake Flour (Click here for more information)
Organic Vanilla Extract (Click here for more information)
Kerrygold Butter (Click here for more information)
Cooling Rack (Click here for more information)
Silicone Spatula for Folding Ingredients (Click here for more information)

Lemon Raspberry Pastry Flower

Imagine, waking up to a plate of these gorgeous pastries on your holiday breakfast table?  It’ll definitely be a beautiful way to start your day on the right note!  To me, these are perfect afternoon treats and desserts, regardless of holiday or not. 



This flower shaped pastry may seem complicated to prepare because they look so fancy!   However, the steps are really quite simple!  Check out my video tutorial above and you would agree with me too.  If you plan to serve these pastries on Thanksgiving or Christmas morning, you can even make them ahead of time!  Simply reheat them in the oven or toaster the next morning and you’re all set.  Oh, and you’re very welcome!



To me, raspberries and lemon compliment each other really well.  So, I added some lemon juice and lemon zest in the cream cheese filling inside these pastries.  They are sweet and tart at the same time.  The citrus goes so well with the floral aroma of the raspberries!  The pastry is flaky, buttery, and oh so yummy!  The crust is super crunchy; yet the inside is smooth and creamy from the cream cheese filling.  Both flavor and texture contrast each other in the best possible way!



I hope you’ll give this recipe a try soon!  Wish you all a blessed and wonderful Thanksgiving celebration next week!  Have a Fancy Pastry Friday!




Ingredients and Tools Used:

Puff Pastry  (Click here for more information)
Silpat  (Click here for more information)
Cooling Racks  (Click here for more information)
Baking Sheets  (Click here for more information)
Cream Cheese  (Click here for more information)
Pizza Wheel  (Click here for more information)
Microplane  Zester (Click here for more information)
Organic Vanilla Extract  (Click here for more information)

Classic Chocolate Glazed Éclair

Do you love pastries?  My family is definitely a huge fan of pastries!  We love all sorts of pastries, ranging from doughnuts, cupcakes, to scones and cookies.  However, among all these pastries, éclairs is probably on top of our list of favorite pastries. 



This classic éclair recipe consists of the basic Choux Pastry, which is similar to the cream puff shells.  I filled them with the decadent classic vanilla bean pastry cream.  The pastry cream is slightly sweetened so that you can truly taste the sweet aroma of the vanilla bean.  I then top these éclairs with a simple dark chocolate glaze that brings a hint of bitterness to compliment the pastry cream beautifully.   You can also use milk chocolate for the glaze as well if that’s what you prefer.  My kids love dark chocolate (I guess that runs in the family), so that’s pretty much my default preference. 




I love that you can see all the little specks of vanilla bean seeds throughout the pastry cream inside (see picture below).  Isn’t it gorgeous?  I’m telling you, they tasted even more amazing than their look!  If you haven’t done so, please check out the video tutorial at the top of the post.  It’s definitely easier to prepare than they look!  I’ll list the ingredients and tools used in this recipe at the end of the post for your convenience.


 
I hope you enjoy today’s recipe and tutorial.  Stay tuned for more fun and scrumptious recipe next week!


Ingredients and Tools used:
Vanilla Bean Paste (Click here for more information)
Organic Vanilla Extract (Click here for more information)
Horizon Organic Heavy Whipping Cream (Click here for more information)
Kerrygold Butter (Click here for more information)
Corn Starch (Click here for more information)
Pastry Bag  (Click here for more information)
Ateco Large Round Pastry Tip (Click here for more information)
Cooling Racks (Click here for more information)
Baking Sheets (Click here for more information)
Silpat (Click here for more information)
Measuring Cup (Click here for more information) 

Mango Crêpe Cakes 芒果法式薄餅千層蛋糕 – To Celebrate Mother’s Day

Mother’s Day is just a couple of weeks away.  Any plans on how to celebrate the mothers in your life?  How about preparing a gorgeous and scrumptious cake for her?  This Mango Crêpe Cakes (芒果法式薄餅千層蛋糕) will sure put a smile on anyone’s face.



So far, I’m totally enjoying this wonderful mango season by preparing all kinds of mango treats.  From Mango Pudding, Mango Mochi Roll, Mango Panna Cotta, to Mango Shaved Ice, etc, all refreshing and delicious.  But this Mango Crêpe Cakes surely is the most special and spectacular among all! 




In this recipe, I used the Ataulfo mangoes.  The Ataulfo Mangos are also known as Manila Mangos or Champagne Mangos.  The flesh from the Ataulfo mango is very tender and smooth.  It’s very refreshing, sweet and have a pleasant floral tone, which is perfect for this dessert.  On the other hand, Tommy Atkins mangoes (which are more commonly found in the U.S.) are overall bigger in size, and the skin color is a combination of red and green even when fully ripen.  Also, the flesh is more fiber-ous and firmer.  Therefore, please only use Ataulfo mangoes for this recipe.   



There are 22 layers of mango crêpes in this cake, each crêpe alternate with a layer of mango cream.  And there’s a layer of thinly sliced fresh mango in every 5 layers of crêpe.  It might sound complicated, but actually quite easy to prepare.  Check out the video tutorial above and you’ll agree with me!  However, I must warn you... since there are quite a few steps involved, the prep time for this cake is rather time consuming.  This is partly due to the cooking and layering of the crêpes.  But fear not!  The steps are nothing too difficult at all.



My recommendation to you is to prepare the crêpes a day ahead and assemble the cake on the next day.  Sounds like a labor of love?  It surely is, but so does the job of being a mother, isn’t it?!  Therefore, I think Mom deserves a gorgeous cake like this!  And I can assures you, this cake tastes even better than it looks!



So, head to the kitchen and make this cake!  Whether it’s for Grandmas, Moms, Mother-in-Laws, or Mothers-to-be, they all deserve a little of our time, as well as this delicious cake!  Life is too short and we should always remember to celebrate.  I just want to take this opportunity to thank my Grandmas, my Mom, and my Mother-in law for everything that they’ve done for me, my husband, and my children.  I’m truly blessed and grateful to have them in my life!   




Ingredients and Tools used:

Crepe Pan (click here for more information)
Crepe Spreader (click here for more information)
Crepe Maker (click here for more information)
Ninja Blender (click here for more information)
Horizon Organic Heavy Whipping Cream (Click here for more information)
OXO Egg Turner (Click here for more information)
Organic Vanilla Extract (Click here for more information)
Mango Extract (See similar product here)
Mascarpone Cheese (Click here for more information)
Kerrygold Butter (Click here for more information)
 

How to Make Sandwich Bread (TangZhong Method)--白方包 (湯種法) with Video Tutorial

The very first time that I shared my Sandwich Bread using the TangZhong Method (白方包湯種法) was when I first started blogging, you can see the post here.  Many years have gone by and there are also a few changes that I’ve made toward making this bread (wow, can’t believe I’ve been blogging and sharing my recipes for almost 5 years!)  The biggest change from the previous recipe is that the loaf pan size was too small for my family these days, as their consumption of sandwich bread grows.  



I know many of you have tried the previous recipe and loved this bread.  I can’t praise TangZhong Method (湯種法) enough as it yields the softest bread that you’ll ever feel.  Best of all, the softness lasts for a few days.  Yet, it’s all natural without using any weird ingredient that you cannot pronounce.  The secret is all in the method of how to make it.  I've shared a few videos in the past on how to shape different buns (see links at the bottom of this post) with fillings inside, using this basic bread dough.  Yet, I have not shared the process of making the dough.  Many of you emailed and messaged me to request a video tutorial with the step-by-steps on how to make this bread from start to finish.   So here we go....your wish is granted!



Ready to learn how to make this amazing sandwich bread?  Watch the video tutorial below.






I hope you enjoyed watching my video tutorial.  If you haven’t done so, please subscribe to my Youtube channel here.  You’ll be the first to know when I have new video tutorials published.

One thing I want to emphasize is that bread making is quite time consuming.  You have to set aside at least 3 1/2 hours from start to end.  However, all of the steps are easy to follow and there are many idling time.  You can work on other things while you wait, such as surfing the web, watching your favorite TV show, or answering emails, etc.  There’s just no short cut when it comes to bread making.  But, I can guaranteed that you and your family will fall in love with this bread once you’ve tried it.  You can definitely taste the love in this bread.  It's so soft and pillow-y that you want to snuggle it and take a nap!






If you have a recipe or certain dish that you would love to learn how to make, feel free to leave a message below to let me know.  I will try my best to make more wishes come true!


Tools used in this post:

1 1/2 Pound Pullman Sandwich Loaf Pan (Click here for more information)
Calphalon Baking Sheet Pans (Click here for more information)
Wood Print Photography Backdrop (Click here to see similar product)
KitchenAid Stand Mixer (Click here for more information)
Organic All-Purpose Flour (Click here for more information)
Active Dry Yeast (Click here for more information)

Click here for the Orange Marmalade Recipe
Click here for the Meyer Lemon Curd Recipe
Clicke here for Prosciutto di Parma with Smoke Gouda Crescent video
Click here for Hong Kong Bakery-Style Sausage Bun (腸仔包)
Click here for Pastrami and Muenster Cheese Blossom Buns

Banana Muffins with Crunchy Oat Topping

Do you like Banana Muffins?  Honestly, I didn’t think of making them, until one day my lovely Son requested some.  What happen was that he saw a cartoon and the characters in it were making Banana Muffins!  So, he decided he wanted to make some with me as well.  How cute!  I’m just so glad that my Kids love to join me in the kitchen aa we bake and make treats together.  That’s one of my favorite special bonding time for sure. 



These Banana Muffins with Crunchy Oat Topping are pretty awesome.   They are not overly sweet, so you can taste the banana, the wonderful sweet aroma of vanilla, a hint of cinnamon and the slightly nutty oats on top.  Thanks to the mashed up bananas, the insides of these muffins are moist and soft!  I personally love adding chopped walnuts in mine.  But my Boy insist to leave it out so we didn't add any on this batch.  But the version with the walnuts would add a nice crunch and nutty flavors to these tender muffins.



There are only a few steps in preparing these muffins.  Best of all, you don’t even need a stand mixer for the recipe.  They are so simple and quick to prepare that you can simply make some in the same morning that you crave them for breakfast!  They are wonderful and fresh out of the oven!  Your whole kitchen would smell great as well.



I hope you’ll give this recipe a try!  It’s truly amazing.  Special thanks to my Little Boy for requesting these muffins so that I can share my recipe with you.  Hope you’re inspired to create something in the kitchen with your kids, or grand-kids.  Stay tuned for more fun and easy recipes.





Props used in this post:

Core Bamboo Cutlery Set (Click here for more information)
Pink Chevron Wooden Cutlery Set (Click here for more information)
Wood Slice Serving Board (Click here for more information)
Floral Tea Cup Set (Click here for similar product)

Hello Kitty French Macaron and a Giveaway

Hello, to all Hello Kitty fans out there!  Yes, this post is all about the adorable Hello Kitty, again.  My Little Girl is a super fan.  She has over 10 Hello Kitty plush toys, big and small, along with dresses, slippers, utensils, hair clips, stationaries, etc.  My Hubby and I would get a little plush toy for her, whenever we traveled to different city, or country.  This particular one was from, France, of course.  I think she’s the perfect company to these cute Hello Kitty French Macarons!



My Baby Girl loves these macarons so much.  She thinks they are almost too cute to eat, almost!  I made these macarons in the morning and I purposely left a few without any decoration and let My Girl decorate her own after school.  She had so much fun!



I’m sure you’ve seen me made all kinds of different macarons, with various flavors and shapes (such as these, these, these and these).  These Hello Kitty are one of the most adorable ones I’ve made.  And they are inspired by The Hello Kitty Baking Book (see picture below), by Michele Chen Chock.  Michele is the author of the I Heart Baking blog, which I love and personally followed for quite some time.  She always share her whimsical cakes and cupcakes decorations on her blog.  If you haven’t done it yet, you should go check out her blog. 



One great thing about this book is that you don’t necessarily have to get the Hello Kitty character molds or cutters to made these adorable treats.  Michele would show you step by step in how to create these cuties with just a few basic baking and decorating tools.  But if you’re a Hello Kitty fan, or have a fan in the family, I’m sure you might already got some Hello Kitty kitchen tools around the kitchen. 



Another reason why I love this book is that you get 'options' with one recipe.  For instant, you can prepare this Ombre cake (see picture below) by baking the batter in a large cake pan cake; or into adorable cupcakes, or make both, whichever fits your needs.  



Halloween is coming up and these Jack-O-Lantern Spice cookies are just perfect for the occasion.  In this book, not only you’ll find recipes for cookies, cupcakes, but also pies, cake pops and many many more. 



You’ll also get the templates for Hello Kitty, and her friends.  Yay!



Check out these adorable cake pops!  I can’t wait to make them with my Kiddos!



The recipes and instructions in this book are simple and easy to follow.  Whether you’re a Hello Kitty fan or not, this is a great book to own.  I’m sure you have some Hello Kitty fans in your life.  This book will definitely make a great stocking stuffer for the holidays!



You can get your own copy of The Hello Kitty Baking Book here.  Or try your luck with my giveaway today!  Yes, you’ve heard me right.  I’m giving away a copy of The Hello Kitty Baking Book to one uTry.it reader, courtesy of Quirk Books.

This Giveaway has ended.

Here are the details on how to enter.
One lucky uTry.it reader (with an U.S., Canada or U.K. mailing address) will win a copy of “The Hello Kitty Baking Book”.

To enter, simply leave a comment on this post and tell me if you are a Hello Kitty fan, or how many Hello Kitty dolls do you have in your collection.  Deadline to enter is October 26th, 2014 by mid-night PST.  Winner will be selected through Random.org and announce shortly after the giveaway is closed.

For extra entries, do any or all of the following (leave a separate comment for each extra entry):
1)  Add me to your Google+ circle here
2) "Like" uTry.it's Facebook Page, click here.
3) Pin a picture from this post onto Pinterest.
4) Share this giveaway on Facebook (with a link back to this post please)
5) Share this giveaway on Twitter (with a link back to this post please)
That’s all and Good Luck everyone!

Disclaimer:  I received a copy of “The Hello Kitty Baking Book” for the purpose of this review and I was not compensated in any way to write this post.  All comments and opinions are 100% my own.

Just a side note: before I decorate the Hello Kitty Macarons, my Hubby thought I was making piggy macarons!  So, I decorated a few with piggy faces.  I guess they do work as piggy, too.  But next time I’ll make pink ones instead.  

Mini Chocolate Muffins (迷你巧克力鬆餅) - Back to School Afternoon Treats

Many recipes on my blog were inspired by my Kids, and this Mini Chocolate Muffins recipe (迷你巧克力鬆餅) is no exception.  There was a breakfast event in my Baby Girl's class a while ago and someone brought mini chocolate chip muffins (the store-bought ones though).  After my Baby Girl finished the mini muffin, she immediately asked me if I can make some for her when we get home.  But she was very specific, she wanted a chocolate version with chocolate chips in them!  "What a Little Foodie I have!?" was what I thought at that time.




I'm glad that she "challenged" me and inspired me to test out new recipes.  These Mini Chocolate Muffins were some of the best muffins we've had.  I don't usually prepare muffins for breakfast, especially not for the Kids.  I prefer a savory breakfast 90% of the time (the occasional waffles and pancakes filled that 10%)!  But these mini muffins were very tender, light and fluffy.  Best of all, they were not overly sweet and in perfect mini sizes, a.k.a. perfect size for portion control!  And they are definitely the perfect after school treats.





These Mini Chocolate Muffins also double the duty as afternoon pick-me-ups for Mommy and Daddy!  With a  mini chocolate muffin and a cup of latte, or espresso, I've got the energy to tackle the rest of the day!  Boy, I truly miss my summer holidays!  The picture below shows you the inside of these muffins and how light and airy they are.




And yup....all gone in just minutes.  These are the perfect 1 or 2 biters, depending whose mouth you used as the measuring unit.




Interested to see how I made them?  Follow me to my kitchen and check them out.

1) Preheat the oven to 350 degrees F. Line mini cupcake pans with paper liners.

2) In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy.

3) Lower the speed to medium, add the egg, and then add the vanilla extract until incorporated.

4) Scrape down the sides of the mixing bowl when necessary.

5) In a separate bowl/measuring cup, whisk together the buttermilk, yogurt, and coffee.  Set aside.

6) In another large bowl, whisk together the flour, cocoa, baking soda, and salt.






7) & 8) On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix until use combined.

9) Gently fold in 2 tablespoons of chocolate chips.

10) With a small ice cream scoop (about a tablespoonful), divide the batter among the prepared mini cupcake pans.

11) Then, sprinkle the remaining 2 tablespoons of chocolate chips on top of the batter in the baking pan. Bake for 10 to 12 minutes, until a toothpick comes out clean.

12) Cool on wiring rack and enjoy.




As always, I used Valrhona unsweetened cocoa powder in this recipe, which made these chocolate muffins super dark and decadent.  I love the deep and chocolate-y taste from this cocoa powder.  These muffins are light and airy, yet, rich in chocolate aroma at the same time.  Whether you serve them for breakfast or afternoon tea is totally up to you; and I hope you'll give this recipe a try!  I guaranteed that they'll be a delicious one.






Tools and Props used in this post:

Wilton Mini Muffin Pan (Click here for product information)
Valrhona Unsweetened Cocoa Powder (Click here for more information)
Daisy Mini Muffin Paper Liners (Click here for more information)
KitchenAid Stand Mixer (Click here for more information)
Red Vanilla Wave-y Espresso Cups and Saucers Set (Click here for product information)
White Porcelain Dessert Spoons (Click here to see similar products)
Small Bamboo Basket (Click here to see similar product)