Brazilian Cheese Bread (Pão de Queijo) 一口芝士包

Are you ready for summer vacation?  My family has been dreaming of our summer holiday since the beginning of the year!  We’re into the homestretch month now!  Although we’re still as busy as ever with school work and other activities, we’re getting very excited!  I guess seeing the light at the end of the tunnel really helps!  What are your plans for this summer?  Any good suggestion for activities?  Feel free to share with me in the comment below.  It’s much appreciated!



Besides the usual summer outdoor activities, I know I’ll be cooking, baking, and creating treats with my kids often!  It’s definitely something that we enjoy a lot and always look forward to do together.  In fact, we have already picked out some recipes that we're going to prepare together.  If you have any recipe request, please don’t hesitate to let me know.  I’ll try my best to make it share with you!



Today, I have this easy, fun, and super delicious recipe to share with you: Brazilian Cheese Bread (Pão de Queijo) 一口芝士包!  These cheesy little golden nuggets are naturally gluten-free.  It’s made with tapioca flour, and….lots of cheese!  It’s one of the cheesiest little 1-bite popper you’ll ever encounter!  They are crispy on the outside, slightly chewy on the inside, and super cheesy with the nutty parmesan and gruyere cheeses!  As you might already knew, the real Parmigiano Reggiano is on the pricy side.  Watch the video tutorial above and I’ll show you how to distinguish if you’re using the real ones!  These cheesy popper are so addictive and you’ll agree that they’re worth the extra bucks!



My recipe call for 2 types of cheeses, but you can use parmesan cheese alone, or use any strong, hard to semi-hard cheese (to substitute gruyere) if you like.  I usually prepare the full recipe, bake off of the amount that I needed, and keep the rest of the dough in the fridge for later.  That way, you can enjoy these warm and freshly baked cheesy bread whenever you crave for some. It’s a very forgiving recipe, as there is no need to knead or raise the dough, and your bread always comes out nice and delicious!



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

Tools and Ingredients Used:
Tapioca Flour (Click here for more information)
Mini Muffin Pan (24) (Click here for more information)
Mini Muffin Pan (12)  (Click here for more information)
Cooling Racks (Click here for more information)
Kerrygold Butter (Click here for more information)
Stand Mixer (Click here for more information)
Cheese Grater (Click here for more information)

Easy Holiday Appetizer – Ham and Cheese Puff

Are you enjoying the holiday recipes that I’ve been sharing in the past few weeks?  I certainly hope so.  If you’ve missed any of them, simply check out the previous posts on my blog.  You might have noticed that I have shared quite a bit of desserts and sweet treats.  So today, it’s time for some savory treats.  Check out this Easy Holiday Appetizer: Ham and Cheese Puff. 



Don’t they look gorgeous and dramatic?  However, they are significantly less complicated to prepare than they look!   Shhh….you don’t have to tell anyone how easy and simple it is to make them.  If you haven’t already done so, watch the YouTube video tutorial at the beginning of this post.  You’ll want to run to the kitchen and make some right the way!   



These Ham and Cheese Puffs has a flaky and buttery crust, along with a cheesy and meaty fillings, with a hint of smoky flavor from the smoked Gouda cheese.  You can certainly use any cheese, but the smoked Gouda is really one of my favorites!  Its smoky flavor inside these puffs is just amazing!  I also used uncured deli ham for the fillings.  Again, you can substitute with turkey, or chicken breast, etc.  Just make sure the meat is thinly sliced so it heats up evenly during the baking process. 



I hope that you enjoyed today’s recipe and video tutorial.  These Ham and Cheese Puffs will certainly make a wonderful party appetizer, so please give them a try soon!

Don’t forget to subscribe to my YouTube channel here.  This way, you won’t miss out on any video and you’ll be the first to know when I have a new tutorial published. I share a new video tutorial/recipe every week.


Tools and Ingredients Used:
Puff Pastry (Click here for more information)
Smoked Gouda (Click here for more information)
Uncured Ham (Click here for more information)
Pizza Wheel (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)

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)

Nutella Cheesecake (No Bake) - 免烤焗榛子醬芝士蛋糕

Are you enjoying your summer so far?  I hope you’re loving it as much as we have been.  If you’re bearing the summer heat like we are in Southern California, this No Bake Nutella Cheesecake will be your new favorite dessert for sure.  Yes, no bake, baby!  It’s definitely THE dessert to make for your summer celebration!



If you are a long time follower of my blog, you should know by now that I adore Nutella!  Here, here, and here are the evidence!  Somehow, my love for Nutella got passed on to my kids!  They are also fans for this sticky, gooey, chocolate-y and nutty concoction as well!  Who doesn’t love Nutella,  right?  At least I haven’t met anyone yet.  



This Nutella Cheesecake looks so gorgeous, yet quite easy to make.  If you haven’t check out the video tutorial above, take a few minutes to watch my video tutorial.  There are different layers in this cake and some chilling time is required.  So, I recommend that you make the cake one day prior to the day you plan to serve it, which makes it perfect for parties, in my opinions.     



We started this cheesecake with a simple Oreo crust.  I don’t think any chocolate dessert can go wrong with an Oreo crust, don’t you agree?  The cheesecake layer consists of cream cheese; a little sour cream for softness and tartness; the star of the show Nutella, of course;  a little vanilla and sugar for sweetness; and a milk gelatin mixture to help it set.  The cheesecake layer is silkly soft and smooth, yet not too sweet so it balances well with the next thing we are going to top it off: Nutella ganache!  The Nutella ganache is simply Nutella mixed with milk.  But when you see the Nutella Ganache slowly dripping down the sides of the cake when you un-mold, it’s simply a glorious sight!



On top of the Nutella Ganache, it’s a layer of freshly whipped cream.  I used a large round tip and a pastry bag to make the little rounds on top.  I’ll list the tools that I used at the end of the post for your reference!  Last but not least, a dust of cocoa powder on top!  Boy oh boy, looking at these pictures made my mouth watered already! 



This Nutella Cheesecake is not only as decadent and delicious as it looks, it’s quite simple to prepare and got that dramatic effects that anyone will go “ohhh, and ahhhh…” when you present it!  At least my kids did that when I served it to them!  And after tasting the cake, they declared that this is the BEST cheesecake ever!




Tools and Ingredients used:
9-inch Spring-Form Pan (Click here for more information)
Valrhona Cocoa Powder (Click here for more informaion)
Nutella (Click here for more information)
Heat Proof Measuring Cups (Click here for More information)
Measuring Spoons Set (Click here for more informaion)
Kerrygold Butter (Click here for more informaion)
Stand Mixer (Click here for more informaion)
Oreo Cookies (Click here for more informaion)
Unflavored Gelatin Powder (Click here for more informaion)
Horizon Organic Heavy Whipping Cream (Click here for more informaion)
Ninja Food Processor (Click here for more informaion)
Organic Vanilla Extract (Click here for more informaion)
Cream cheese (Click here for more informaion)
Sour Cream (Click here for more informaion)
Pastry Bag (Click here for more information)
Ateco Pastry Tip Set (Click here for more information)

Whipped Cream Recipe:http://goo.gl/SuRhus
10-inch Ribbon Cake Stand (Click her for more information)

Easy French Tomato Tart 簡易法式蕃茄撻

Ever since my very first trip to France a couple years ago, I’ve fallen in love with the French pastry and their roasted tomatoes!  You can read more here, here, and here! I had them almost every morning for breakfast during my stay in France!  What a great way to start the day, right?  Today, I combined the two scrumptious ideas into one delicious recipe: Easy French Tomato Tart 簡易法式蕃茄撻!




This French Tomato Tart looks elegant and gorgeous!  It’s a wonderful entree for Sunday brunch or as a side dish.  Best of all, it’s quite easy to prepare.  In fact, I made this tart for brunch on a weekday when my hubby was working from home.  We both enjoyed this tart so much! 




This tart is packed with earthy and refreshing herbs, along with tangy and creamy goat cheese on top.  The tomatoes are roasted to perfection!  The sweet and tart tomato flavors truly concentrate when the moisture evaporated during baking at a rather high temperature.  The tangy goat cheese elevated the sweetness from the tomatoes.  They are absolutely the perfect pairing! 



I also brushed the crust with a little Dijon mustard and added a drizzle of honey on top of the tart right before baking.  Boy oh boy, the combination of flavors was complex with only a few basic ingredients.  It’s amazing how the flavors turned into one scrumptious and harmony treat!  However, I have to point out that my kids are not big fans for goat cheese, just yet.  They still need a more mature palate to appreciate this fine cheese.  That’s another reason why I prepared this tart while they were at school!  Nevertheless, this is one beautiful and delicious tart that I will be making over and over again, for the grown ups, at least! 

If you haven’t check out the video tutorial at the beginning of this post, please take a few minutes to watch it.  You’ll agree that this tart is rather easy to prepare.  Take advantage of the tomato season and make this tart!  It’s the perfect way to use up those abundant tomatoes in your garden!


Tools and ingredients used:

9-inch Round tar pan (Click here for more information)
Baking Sheets (Click here for more information)
Cooling Racks (Click here for more information)
Lemon Infused Olive Oil (Click here for more information)
Organic Honey (Click here for more information)
Core Bamboo 3-Piece Cutlery Set (Click here to see product information)

Truffled Mushroom Mac and Cheese 黑松露芝士通粉

It seems like I haven’t posted a savory recipe in a long while.  Of course, my family doesn’t survive on just dessert, even though I know my kids won’t mind that at all!  In fact, I cook every meal of the day, almost every single day!  We only dine out occasionally on the weekends.  What do I cook every day, you might wonder?  I would say 80% Chinese or Asian dishes.  Which most of the recipes are simple and I have them memorized in mind; or I seldom measure the ingredients but simply tasting the dishes along the cooking process.  Hence, the lack of recipe posting on those dishes.

The remaining 20% would be American cuisines or pasta dishes.  And this Truffled Mushroom Mac and Cheese is a frequent dish on our dinner table!  It’s definitely my kind of comfort food in the cooler weather.  Imagine your favorite mac and cheese got “upgraded”, to a truffled version!  It takes your regular Mac and Cheese to a whole new level!  Yet, it’s still super easy to prepare that I make it almost once a week on the weeknights!     

It’s cheesy, gooey, packed with mushroom goodness and a hints of truffle’s earthy aroma.  Have you checked out my YouTube tutorial video on top of this post yet?  I do have to confess, I took a short cut and used a can of organic mushroom condensed soup for the base, which makes this dish super fast and easy to prepare.   But the soup itself is so good, which you can’t go wrong with it at all (you’ll see why if you check out the brand that I used)!  Nope, I don’t own the brand nor have anything associated with the company.  It just happened to be called Amy’s Organic Soup!   

Give this recipe a try, I’m sure it’ll soon be your family’s favorite comfort food as well.  I hope you enjoy today’s recipe and video.  Stay tuned for more easy and scrumptious recipes and video tutorials in the near future!

P.S. If you haven’t enter the worldwide giveaway, click here to check it out.  The deadline to enter is Feb 14, 2016.  Good luck!


Ingredients and props used:

Amy’s Organic Mushroom Soup (Click here for more information)

English Cheddar with Italian Black Truffle (Click here for more information)
CorningWare Etch 9-inch Baker (Click here for more information)

Core Bamboo 3-Piece Cutlery Set (Click here for more information)

Truffle Oil (Click here for more information)

Baked Mozzarella Cheese Sticks

Hope you had a wonderful Christmas celebration with your family.  Did Santa treated you well this year?  I certainly hope so.  My Brother hosted our family Christmas gathering at his place for the first time.  It was warm and wonderful.  We had a pot luck style party so we all brought a dish or two to share.  I’m really thankful to spend time with my family, to eat, talk, laugh, share, drink, and then eat some more.

As I promised last week, I’m sharing an appetizer recipe with you in case you’re hosting a party to ring in the New Year.  Let me present to you, Baked Mozzarella Cheese Sticks!  These are not just special occasion party food!  My kids love them so much that they asked me to make them every once in a while.  Best of all, they are super easy to prepare.  You can also prepare these ahead of time and keep them in the freezer right before your guests arrive.  They only take 10 minutes to bake and will turn out perfect every single time.  Have you checked out my video tutorial above?  You can even have a little competition to see whose melted cheese stretches the longest!

I hope you enjoy today’s video tutorial and recipe.  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.  Last but not least, I want to wish you and your family a healthy and prosperous 2016 that is also filled with good food and great companies!  Please take care, until next time!  Cheers!

Tools and ingredients used:

Mozzarella String Cheese (Click here for more information)
Panko Bread Crumbs (Click here for more information)
Marinara Sauce (Click here for more information)
Organic Cooking Spray (Click here for more information)
Calphalon Nonstick 2-Piece Baking Sheet Set (Click her for more information)
Cooling Rack (Click here for more information)

Broccoli Salad

I hope most of you had checked out my YouTube Channel by now.  If not, yes, you are missing out!  Simply click on the video tutorial above to learn how to make this healthy and hearty Broccoli Salad, and many other yummy recipes with step-by-step tutorials.  I know it’s Fall, as it said so in the calendar.  However, my thermometer said otherwise!  I can’t quite believe we’ll be bearing another triple digits temperature this weekend.  My solution to beat the heat?  Eat some salad. Not any salad, but this Broccoli Salad, which is packed with Fall flavors and wonderful goodness.




There are only a few simple ingredients, as you can see from the picture below.  Simple, clean and healthy.  And what I love most is how easy it is to prepare.  If you make them ahead of time, it’s equally good the next day as the broccoli stays nice and crispy even with the dressing tossed in.  Thus, make this Broccoli Salad a great pot luck item or perfect for your up coming gathering!  You can easily double or triple the recipe. 



In the recipe, I only blanch the broccoli for one minute and transferred it to a bowl of iced water.  The iced water helps stop the cooking process and helps the broccoli stay nice and green.  So, that’s an important step not to miss.



The dressing is simple with just a few ingredients.  Noticed in the video that I used Japanese Mayo instead of the regular ones.  I am partial to the Japanese Mayo.  It’s more flavorful and rich, since it contains higher ratio in egg yolks compare to the regular ones.  You can find it in most Asian supermarkets or ethnic isle in major supermarkets as well.  If not, you can also order it online.  I’ll provide a link at the end of the post for your reference.




Last but not least, don’t’ forget to check out the 2 current giveaways on my blog.  One is for the awesome Paleo Italian Cooking cookbook (worldwide) and the other one is $100 Visa gift card (U.S. only)!  Click on the links below for details on how to enter!

$100 Visa Gift Card Giveaway
Paleo Italian Cooking Cookbook Giveaway



Tools and Ingredients used:

Japanese Mayo (Click here for product information)
Wood Salad Bowl with Servers (Click here for similar product)
Small Glass Bowls (Click here for similar product)
Core Bamboo 3-Piece Cutlery Set  (Click here to see product information)
Wood Print Photography Backdrop (Click here to see similar product)

Whole Wheat Smoked Cheddar Crackers (a.k.a. Smoky Cheez-It)

My kids and I survived a month long of school days, that involved miles high of homework, and never ending school projects!  Phew….we still have a long way to go, so please wish me luck!  This year seems to be a lot tougher than previous ones as the workload increased tremendously.  I need to constantly remind myself to breath in, breath out, and keep calm!   





What do we do to de-stress?  Bake some yummy food!  Whole Wheat Smoked Cheddar Crackers (a.k.a. Smoky Cheez-It), to be exact.  I  almost named this post with just “Smoky Cheez-It”.  However, these little golden gems are quite different than just Cheez-It in a few ways.  In this recipe, I used whole wheat pastry flour instead of white ones, along with freshly grated smoked cheddar cheese instead of the regular ones.  Of course, ingredients are all natural without any preservatives.  So, they are more healthy than the boxed version.  My kids and I really enjoyed baking these little crackers together over the weekend. 



These Whole Wheat Smoked Cheddar Crackers are crispy and flaky at the same time.  Packed with wonderful cheddar flavor along with a hint of smoky aroma.  They are perfect snacks to pack in the school bags or to the office.  Also, they are easier to prepare than you might think.  Check out my step-by-step video tutorial below to find out how. 







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.
Until next time, please stay tuned for more easy recipes and fun giveaways.







Ingredients and Props used:
Whole Wheat Pastry Flour (Click here for more information)
Smoked Cheddar Cheese (Click here for similar product)
Pastry Wheel (Click here for more information)
White Rectangular Plate (Click here for similar product)
Silpat Non-Stick Baking Mat (click here for more information)
Calphalon Baking Sheet Pans (Click here for more information)
Organic Heavy Cream (Click here for more information)

Asparagus Ribbon Salad with Lemon Vinaigrette

One of my favorite Spring vegetables is asparagus.  I usually prepare them on the grill, make Green Gazpacho cold soup or roast them in the oven.  And lately, I fall in love with eating them raw as in this Asparagus Ribbon Salad with Lemon Vinaigrette.  They are shaved to ribbon thin and the acidic vinaigrette helps soften them a little.  So, the texture of the asparagus holds up and is crisp-tender.  Really refreshing and delightful to eat.       
 


Preparing the Lemon Vinaigrette couldn’t be any easier.  It consists of lemon juice, Dijon mustard, a little bit agave to balance out the tartness, extra virgin olive oil (I used a Meyer lemon infused olive oil), kosher salt, and freshly ground black pepper.  It compliment the flavors of the fresh asparagus very well.



I top the salad with a few shaved parmigiano reggiano and toasted pine nuts.  You can use any other nuts that you like but I love the buttery pine nuts and the slightly salty and very flavorful parmigiano reggiano here.  Each bite is perfect and leave me craving for more!



Here’s how I prepare this salad:
1) In a small pan, toast the pine nuts on low heat until golden brown.  Be careful not to burn them, toss them frequently.  Set aside and let cool.

2) Gently wash and pat dry the asparagus.  Trip off about 1-inch off the root. 
3) With a vegetable peeler, peel off the outer layer on the bottom 5 to 6-inches.  Discard the peels. 



4) With the vegetable peeler, shave along the long strands of the asparagus from tip to end.  Place asparagus ribbons in a large mixing bowl, set aside.
5) In a medium mixing bowl, whisk lemon juice, mustard, agave together. 
6) While whisking, slowly drizzle in the olive oil until vinaigrette emulsified.  Add salt and pepper, to taste.  Gently toss enough vinaigrette to moisten the asparagus ribbons.  You might not need all the vinaigrette.  You can toss in the pine nuts, or sprinkle them on top.  With a vegetable peeler, shave a few parmigiano reggiano on top and enjoy!



As simple as this!  I hope you enjoy today’s post and recipe.   Give it a try and I’m sure you’ll love this salad a lot too.  Stay tuned for more refreshing Spring and Summer time recipes to come!



Props used in this post:

Core Bamboo 3-Piece Cutlery Set (Click here to see product information)

Wood Print Photography Backdrop (Click here to see similar product)
Libbey County Fair Drinking Jars (Click here to see product information)
Core Bamboo Cutting Board (Click here to see product information)
Aqus Striped Paper Straws (Click here to see product information)
Salad Plate (Click here to see similar product)

Whole Wheat Parmesan Crackers

Have you checked out my Homemade Strawberry Roll Up recipe yet?   It was a great hit and many parents shared with me that they love the idea of wholesome treats and recipes.  Today, I have another great treat to share with you.  But instead of a sweet treat, I’m sharing a savory one with you.  I promise, these Whole Wheat Parmesan Crackers will rock your world!  For sure you won’t be able to stop at just one, nor 10!   



I've my fair share of trying different types and brands of whole grain flour, and this is by far my favorite one to use (see picture below).  I love this brand because the flour is super smooth and tender, you can hardly tell it’s whole wheat at all.  But then, you get the benefits of eating whole grains, the fiber, the nutrients, blah blah blah...etc.  Plus, it adds a hint of nutty flavor to your baked goods.  In case you’re interested, here’s the link to the site where I order mine.  The price is very reasonable as well.



I usually buy Parmesan cheese in a block/wedge and freshly grate the amount that I needed right before using.  That is the best way to keep the moisture and flavor of the Parmesan cheese.  So, don't even bother using the pre-grated ones.  Because, yes, you can totally taste the difference! Period!  I always say, use the best ingredients possible.  It is especially true when there are only a few ingredients on your recipe list.



These Whole Wheat Parmesan Crackers are slightly salty with a hint of nutty flavor from the whole wheat flour.  The texture is crunchy and slightly crumbly.  A little buttery and oh so good!  Who say eating healthy snack have to be boring or bland?  As you can see, I made them in rather small size, 1 by 1-inch squares to be exact.  These are really the perfect 1 biters.  Easy for the kids to eat and no guilt for the grown ups who can’t stop eating them one after one.



Want to check out how I made them? Follow me to the kitchen!

1) and 2) In the bowl of the food processor, pause the flour, cheese, salt, and butter until the mixture resemble wet sand with no big chunks of butter.

3) Then, add 4 tablespoons of cream and pause the mixture again. 

4) If the mixture form into a dough ball, you can stop right here.  If the mixture is a little dry, add more cream, a teaspoon at a time.  I usually use 5 tablespoons of cream in a batch.




5) and 6) In a slightly floured board, roll out the dough with a floured rolling pin to 1/4-inch thickness. 

7) With a fluted pastry wheel, cut dough into 1 by 1-inch squares.  

8) Place cut out dough on prepared baking sheet, 1-inch apart.  With a fork, gently prick each of the cut out cracker dough.  This will prevent the crackers from puffing up too much.  Baked until bottom and edges are golden brown, about 8 to 10 minutes.  Cool crackers on baking sheet over wiring rack until completely cooled.  Store crackers in air-tight container and enjoy.



Super easy, isn't it?  These are one of our family’s favorite savory snacks to enjoy.  Once you have made them, I'm sure they'll be your family's favorite as well.  They are easy to pack for school, picnic, or afternoon snacks.  And I bet they’ll be great for parties and gatherings too.  Thank you for reading and I hope you enjoy today’s post and recipe.  If you try the recipe, be sure to leave me a message to let me know how you like it.  Until next time!