How to Make Chocolate Orange Bundt Cake - Super Easy Recipe

Last month, I celebrated my birthday, my 29th birthday!  Oh wait, I think I’m just getting too old that I simply stop counting since my 29th birthday!  What did I do on my birthday?  Besides enjoying a lovely dinner with my family in the evening, I baked myself a birthday cake!  This Chocolate Orange Bundt Cake, to be exact. 



Some of you might think that it’s not right that I have to bake my own cake for my birthday.  But actually, I don’t mind at all.  In fact, it’s quite the opposite.  I quite enjoy spending time in the kitchen, even on my birthday!  Plus, this Chocolate Orange Bundt Cake is super easy to prepare, I promise.  It’s pretty much a foolproof recipe to any beginning bakers out there.  It’s super easy to make, thanks to this secret ingredient!  Although this secret ingredient doesn't usually show up in my pantry (as I mostly bake from scratch), it is easy to find and it might appear in the pantry of many homes!  Watch my video tutorial above to find out what it is!  



This cake turned out to be very moist and tender.  It’s packed with decadent dark chocolate flavor and refreshing orange zest.  Dark chocolate and orange flavors are simply the perfect classic combination, in my humble opinion.  I made a chocolate crust on top for a contrast of texture as well.  Each bite, is simply heavenly!  If you’re still looking for a dessert recipe to end your Valentine’s Day dinner with the perfect sweet note, this is THE recipe to make! 



If you make this cake and share with someone, be prepared that they will ask for the recipe!  Yes, this cake is that good!  I’ll leave it up to you to decide if you want to reveal the secret ingredient!  They might be shock that it’s the main ingredient in the cake!  If you have any recipe requests or suggestions, feel free to leave me a comment below.  I would love to hear from you.   Wish you and your loved ones a warm and sweet Valentine’s Day!  Stay tuned for more fun and easy recipes next week!




Ingredients and Tools Used:

10-inch Bundt Pan (Click here for more information)
Edible Gold Leaf (Click here for more information)
Microplane Zester (Click here for more information)
Cooking Spray (Click here for more information)
Whisk (Click here for more information)
Measuring Spoons Set (Click here for more information)
Cooling Racks (Click here for more information)
Baking Sheets (Click here for more information)
Devil’s Food Cake Mix (Click here for more information)
Kerrygold Butter (Click here for more information)
Semi-Sweet Chocolate Chips (Click here for more information)
Food Decorating Tongs/Tweezers (Click here for more information)



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Rainbow Dark Chocolate Bars–Healthy and All Natural Toppings

Next Thursday, March 17th, is St. Patrick’s Day.  I love special occasions because they give me reasons to indulge, without feeling too guilty.  That’s the only time of the year when I prepare Corned Beef and cabbage for my family.  Yes, only once a year.  How about you?  Do you serve Corned Beef more often than once a year?  Speaking of celebration and indulgence without guilt, this Rainbow Dark Chocolate Bar definitely fits these categories!  Click on the YouTube video tutorial above to check out how to make it.  It’s super easy and fun!
 


My Daughter and I were working on her school project “Trap the Leprechaun” for St. Patrick’s Day.  She decorated her project with a hugh 3D rainbow across a shoebox (a.k.a. the trap).  My Daughter’s plan was to put gold pots at the end of the rainbow and doubled sided tapes inside the shoebox to “trap” the Leprechaun.  Will this trap work?  I am not sure.  But one thing I know for sure is that the colorful rainbow makes me feel happy and its so pleasant to look at!  That inspired me to create these Rainbow Dark Chocolate Bars.



These Rainbow Dark Chocolate Bars are topped with colorful and all natural toppings that are healthy and good for you.  You can use any ingredients that you like to create the rainbow color pattern.  I simply used whatever I had on hand.  Also, I tempered the dark chocolate to make the chocolate bars, click here to read more about tempering chocolate if you’re interested.    Did you know that there are many health benefits of eating dark chocolate?  It’s packed with antioxidants and can help lower blood pressure.  Of course, moderation is the key to any treats.  You can read more here if you’re interested.  



Here are the ingredients that I used to create the rainbow pattern; freeze dried strawberries for the red; orange zest for the orange; lemon zest for the yellow; Matcha (Japanese green tea powder) for the green; dried Blue Mallow for the blue; and dried lavender buds for the purple!  Also, be sure to use organic oranges and lemons especially when you’re using the zest.  As for the dried blue mallow, I got them from a tea shop.  It creates the most beautiful and dreamical blue colored tea!  You can read more about its benefits here if you’re interested.  The flavor is subtle and slightly floral.  I’ll list all the ingredients and tools that I used at the end of the post for your reference.



I hope you enjoy today’s recipe and video tutorial.  Thank you for reading and stopping by!  Happy St. Patrick’s Day!

Tools and ingredients used:
Chocolate bar mold (Click here for more information)
Dried Lavender Buds (Click here for more information)
Dried Blue Mallow Tea (Click here for more information)
Freeze Dried Strawberries (Click here for more information)
Matcha Powder  (Click here for more information)
Dark Chocolate (Click here for more information)




Disclaimer: Health and General
No information, ingredient or product mentioned on this site is meant to diagnose, treat or replace professional medical advice.  They are my experience, my journey, and my opinions.  Please consult with your doctor before using any of the ingredients or products mentioned here. 

Dark Chocolate Orange Tartlets and Happy New Year

I hope you all had a wonderful Christmas celebration with your friends and family.  As for me, besides feeling a little under the weather on Christmas Eve, I had a wonderful Christmas celebration with my family and loved ones.  Of course, it's not fun being sick.  But the up side was that it reminded me what's most important, my family’s health and the time we spent making new memories together.

I had been busy baking all month long in December for the holidays, special orders, and gift-givings.  With the New Year and Chinese New Year coming up soon, it seems that my “bakathon” (baking marathon) never ends!  It’s all good though, because I really enjoy what I do and I get to shared what I love with friends and family.     



Back to these Dark Chocolate Orange Tartlets, they are simply amazing.  Dark Chocolate and orange is probably one of my favorite flavor combinations.  These tartlets simply brighten up my palates and my days.  And I hope they'll bring some sunshine your way too, no matter where you are.  The orange curd is sweet and slightly tart at the same time; the dark chocolate cookie crust is rich and super chocolate-y, buttery and crumbly, which is heavenly on its own.




Imagine having a layer of crunchy dark chocolate between the chocolate cookie crust and the refreshing orange curd, hm….I don’t think anyone can refuse these tartlets.  Plus, the dark chocolate layer prevents the cookie crust from absorbing the moisture from the orange curd so it stays flaky and crunchy.  The candied orange slice on top truly put a wonderful finishing touch on these tarts; not only they are pretty to look at, they are also delicious on their own.  I hope you’ll give this recipe a try.  They are worth celebrating for. 



Last but not least, I wanted to thank you all for your supports, encouragement, suggestions, and comments throughout the years on my blog.  It’s wonderful to know each of you and words simply can’t describe how thankful I am to have you in my life.  So, thank you, from the bottom of my heart.  I also want to wish you all a blessed, healthy and prosperous 2014!  Please stay tuned for more recipes, reviews, and giveaways in the near future.  Happy New Year!

Cranberry Sparkling Martini

Can't believe it's only a few days from Christmas!  Are you in the Holiday mood yet?  If not, give this Cranberry Sparkling Martini a try and you will be in the Holiday mood for sure.  Forget about the holiday baking and chaotic shopping malls for a while.  Let's relax with a Holiday drink, and cheers!



I love the slightly sweet and tart flavors from this Cranberry Sparkling Martini.  First, I prepare the cranberry syrup by cooking up some fresh cranberries with some water, sugar and orange peels.  Let the syrup steep a little so the flavor really infused into the syrup.  When you're ready to put the cocktail together, prepare the orange zest sugar rim for the martini glasses.  The orange zest is so fragrant and refreshing, and truly brightens up this drink.  Not only the sugar rim tastes wonderful with this drink, it makes the martini glasses super festive as well.



I finished up the drink by shaking up some vodka, sherry, and the cranberry syrup along with some ice.  Then, top off the glasses with some champagne, or you can use processo as well.  The bubbly is so refreshing and makes this Cranberry Sparkling Martini really sparkle, fun and festive.



Now, you've got a festive and refreshing cocktail under your sleeves, hope you'll give this a try on your next gathering.  Cheers!




Please drink responsibly.  Health and General Disclaimers.

Orange Chiffon Cupcakes (香橙雪芳蛋糕)

Growing up in Hong Kong, I had my fair share of a very famous bakery’s chiffon cupcakes.  They were individually packaged and available in most supermarkets (yeah, I know, they were packaged cupcakes, not even freshly baked from a bakery!  What was I thinking, huh?)  Their orange flavor chiffon cakes were my favorites.  I couldn't recall how many times I had it for breakfast or as afternoon pick-me-ups, probably too many and too often.  But they were good, at least, I thought so when I was a kid.  I craved for this childhood favorite every now and then.  Of course, I won’t be flying back to Hong Kong any time soon just to ease my craving for a chiffon cake, worse, a packaged chiffon cake!   Fortunately, I can recreate this childhood favorite in my own kitchen now!  Plus, freshly baked chiffon cakes are better than packaged ones, yes I know better now! 



A chiffon cake is a light  and fluffy cake usually made with vegetable oil, eggs, sugar, flour, baking powder, and flavorings.   To achieve the light and fluffy texture, the egg whites and egg yolks are separated.  The egg whites are whisked with sugar until stiff peak.  The egg yolks are incorporated with other ingredients, then a folding technique is used to combine the two into one batter before baking.  In my recipe, I used butter instead of vegetable oil for a richer flavor.  As always, I like my cupcakes not overly sweet.  However, my Kids do have a sweet tooth so I created an orange glaze just for them to drizzle on top for extra flavor and sweetness.   



In case if you wonder, yes, I used the oranges from my In-Law’s garden.  They were super sweet and juicy.  I used both the orange zest, which was extremely fragrant, and the orange juice in these chiffon cupcakes.  These chiffon cupcakes will stay soft and fluffy for a few days….that is, if they last that long in your house.  Now, I don’t need to fly back to Hong Kong for the chiffon cakes, but I do wish I have any orange tree in my own garden!  



Below is how the cupcake looks inside, soft, light, spongy and fluffy, which is exactly how a chiffon cake should be.  So, when you fold the egg whites into the egg yolk batter, make sure you do not deflate too much air from the egg whites.  Using a soft silicone spatula such as this one for the job will definitely help.  Also, I used these paper baking cups to make this batch.  Not only they are beautiful, but they are also very sturdy.  Unlike traditional baking cups, these stay in shape and keep their color even after baking, so they are perfect for parties and gatherings.  Plus, you don’t need a muffin pan when you use these baking cups.  I highly recommend them.  But then of course, you can always use the traditional cupcake pans and paper linings for these cupcakes, they will taste equally good. 

Note:  I won these paper baking cups from the giveaway at Carol’s beautiful blog not long ago.  Thank you again, Carol.



I personally can’t decided if I like this Orange Chiffon Cupcake better with or without the orange glaze on top.  The glaze adds a little sweetness and more orange flavor as it’s packed with orange zest.  Guess I’ll have to do a little bit more taste tests before I can decide!  My Kiddos definitely love these cupcakes with the glaze, especially when I let them pour their own glaze on top of the cakes.   



Do you have a childhood favorite treat that’s not available to you anymore?  Were you able to recreate it in your own kitchen like I did?  I would love to hear from you and maybe try your recipes too.   
Hope you enjoy today’s post and recipe.  Until next time…..

The Ultimate Fresh Fruit Tart—Happy 4th of July

I’d made this The Ultimate Fresh Fruit Tart and have taken these pictures a while ago.  Somehow, I didn’t have a chance to share it on my blog yet.  To celebrate the 4th of July, I think we can all use a little pie/tart recipe as beautiful as this one, right?  This fresh fruit tart was an attempt to recreate my favorite fruit tart that I used to purchase from a Japanese bakery.  The ones from the bakery was a 4-inch tart. But for celebration, I think a full 9-inch tart is more beautiful though.  Somehow, the bakery changed their recipe and I didn’t like their new tarts anymore.  So, this fresh fruit tart is how I remembered what the tart used to be like from the bakery. 



What is unique about this tart is that it has a crunchy and flaky butter cookie crust.  Hm….yummy right?  I can’t resist a tart that has a butter cookie crust, can you?  On top of the crust, it’s a thin layer of chocolate.  So, think about chocolate cookies now.  Topping the chocolate layer is another layer of pastry cream, and a thin layer of freshly whipped cream.  Sounds decadent?  You bet it is.  Then, I top the whole tart with different fresh fruit.  I used Strawberries, blueberries, blackberries, mandarin oranges, and kiwi.  The berries are in season and it’s the best time and best way to celebrate them with this Ultimate Fresh Fruit Tart.  I brushed the fruit with a thin layer of glaze made with my homemade orange marmalade that was thinned out with a dash of lemon juice.  Each layer tasted wonderful on it’s own and really compliment each other all together.  This is really closed to the fruit tart that I love from the Japanese bakery, if not better.  



Due to the different layers involved in preparing this tart, there are quite a few steps in the recipe.  However, each step is quite simple to prepare.  I hope you will all enjoy today’s recipe and give it a try.  I wish you all a safe and wonderful 4th of July celebration.   




Note: I got this Pie plate a long time ago.  You can find a similar one here.

Homemade “Orangina”? You bet!

I’m sure many of you are familiar with the drink Orangina, right? No? It’s a carbonated citrus beverage made from orange, lemon, mandarin, and grapefruit juices, which was originated in France. Sounds refreshing? Yes, it certainly is. If you’ve tried one before, you probably know it’s a really fun and refreshing drink, and expensive too.  I’m such a cheapskate.




There are abundance of super sweet oranges from my In-Law's garden throughout the year.  You might remember these Orange Marmalade with Meyer Lemon that I've made with those oranges.  If not, you’ve got to check that out.



With the super hot weather in L.A.  I really love to enjoy a cool and refreshing drink, in the afternoon or after a good workout.  I love carbonated beverages but soda is just not a healthy option, especially with the frequency and volume of my consumption.  So, I created the Homemade Orangina to quench the thirst! 



I’ve made several version of this Homemade Orangina and they were all wonderful.  This is really simple to prepare, simply add one part of freshly squeezed juice with equal part of club soda.  Recently, I’ve harvested some tangerines from my In-Law’s garden.  The tangerines were even sweeter than the oranges and they added a nice floral tone to the drink.  If you prefer to add a splash of lemon juice, by all means go for it.  It’s a nice refreshing drink that’s not overly sweet.  Best of all, it’s packed with vitamin C and that’s good for you. 



I took the pictures of this post in a super hot afternoon and the whole glass of Homemade Orangina was mysteriously evaporated within two minutes right before my eyes!



I hope you’ll give this recipe a try.  Until next time, stay cool and take care.

Citrus Poached Cherry Snow

Today, I have the coolest treat for you, literally!  If you want a treat that is totally cool and refreshing for the summer, look no further.  Give this Citrus Poached Cherry Snow a try.  The best part is, you’ll feel good after having this snow.  It cools you down from the hottest weather from the very first bite.  It’s also packed with wonderful flavors, as well as lots of vitamins and antioxidant to keep you energized for all those summer activities.  



My first snow cone memories was dated back to a 2nd grade school visit at a County Fair, when I came to visit the United State (I lived in Hong Kong until I turned 18, before moving to the States).  My very first snow cone was simply some crushed ice with some deeply colored and artificially flavored syrup (blah!)  But I remember I did enjoy it a lot because it turned my tongue blue!  That was pretty fun for a 7 year old, I guess.  Fortunately, I’ve never craved for another artificially colored and flavored snow cones afterwards. 



With this Citrus Poached Cherry Snow recipe, I used the zest and juice of oranges and lemons as the poaching liquid along with half a vanilla bean, some fresh thyme and mint leaves.  Bam!  That is such an awesome flavor combination!  I let the poaching liquid simmer for a few minutes so the flavor developed before adding the cherries and white peaches into it.  That way, the fruit still has a bite after poaching.  When it’s ready, let the fruit and syrup cool down and chill in the fridge.  When you’re ready to serve, scoop some crushed ice into a glass, spoon some poached fruit and syrup on top along with some freshly diced mango.  hm…that’s simply heaven.



Here’s a pictorial on how to dice a mango.  Super easy and you’ll get perfectly diced mango every time. 

1) Position the mango on a plate or cutting board as shown in picture number 1 below.  The pit is right in the middle so, you want to cut through the mango in thirds right along the pit. Then, gently score the flesh horizontally and vertically to create the squares, be careful not to cut through the skin. 

2) With a spoon, scoop out the flesh and you have perfectly diced mango.  The part with the pit usually is my “treat” right after dicing.  You know, gotta reward the chef after the hard work!





The poaching liquid turned to a vibrant deep red color because of the cherries.  Best of all, it didn’t turn my tongue into bright red.  hahaha…My kids certainly enjoyed this Citrus Poached Cherry Snow a lot.  It’s the best way to cool down this summer.



What is your favorite summery treat?  I would love to hear from you and maybe try some of your recipes if you share.  Until next time, take care.



 
 

Orange Marmalade with Meyer Lemon

I guess many of you already knew, I always get Meyer lemons from my In-Law’s garden.  You might not know, I also get the super sweet oranges when it’s the right season.  Finally, the oranges were ready to be picked.  It’s so nice that I have a little helper whenever I pick fruit.  See this picture below?  That’s my handsome little helper at work, picking Meyer lemons for his Mama.  Yes, he does get rewards for helping, in case if you wonder.  The picture below was taken when he was just 16 months old.  See, you got to start training them young. 



With the super sweet and juicy oranges, I made Orange Marmalade with Meyer Lemon (low sugar version) for my little helper’s Teacher Appreciation Day at school (last week).  Also, some for my In-Laws.



And I reserved a jar for our neighbor who always help out planting beautiful flowers in the front entrance area. See the picture below?  Aren’t they gorgeous?  That is my favorite color too.  I definitely don’t have a green thumb like my neighbor does.  So, I’m really grateful that she helps keeping the entrance beautiful with gorgeous flowers.  Cooking and baking, I’m always up for the challenge; gardening, not so much.  So, a little homemade treat is the best way to say thank you to my generous neighbor.       



This recipe is super simple, you’re going to love it.  Instead of using a mandolin to slice the oranges, I prefer using a really sharp knife to cut thin slices.  I’ve tried with the mandolin before and it was a mess!  Here’s how I do it, cut the orange in half, place it flat side down; the trick is to use a really sharp knife and pick oranges that are firm and slice them into 1/8-inch thick slices.  Trust me, it’s much easier this way than using a mandolin.  



The Meyer lemons are sliced the same way.  Simply cook them down with some water, sugar and pectin and it’s all done.  I use a little pectin to help the gelling because I cut back on a lot of sugar.  If you use the full sugar recipe below, you can skip the pectin.



I have another great tip for you today.  Why? Because I love you.    When your marmalade is ready, ladle it into a large heat proof measuring cup with a beaker for a no-mess transfer.  I lined a clean kitchen towel on the bottom because the marmalade is still super hot, so be careful when doing the transfer.  The purpose of the towel is to avoid the jelly jars from sitting directly on the cold counter top surface as it might crack. 



Once the jars are all filled up, close the lid and boil them in a large pot of water for ten minutes to create the vacuum seal. That way, you can store the unopened marmalade in your pantry for up to six months. When the marmalade has cooled, simply press the top of the lid in the middle and you shouldn’t hear the “clicking” sound, which means it’s properly sealed.



The possibilities to serve the marmalade are endless. This time, I have a few wheat crackers, top with a slice of brie cheese, thin slices of salami, drizzle the marmalade on top and sprinkle with some fresh thyme leaves.  I also love to spread the marmalade on toasts and breads.  And it’s great as a meat marinate as well.  I’ll share a sweet and savory chicken drumstick recipe (using this marmalade as a marinade) with you in the future. So stay tuned.