Jaden's Treats


Korean snacks/desserts

My hubby and I will be doing a series on Korean snacks and desserts! This will include salty snacks, sweet snacks everything. Some snacks will be pre made and some will need to be prepared! I can not wait to start this series….we will start off with some frozen treats! I work by a Korean grocery store … so this was a great opportunity to try this series out! The store has everything you would want and need to stock up your Korean kitchen, or in my case my mock Korean wanna be pantry! 🙂 I will be posting a video once or twice a week….depending on what I find….I am willing to go out of my culinary comfort zone and try new tastes….I’m not a fan of sweet potato anything, and sesame seed in my food should be at a minimum….so yea this is going to be fun sooooo I can’t wait!

First series will be frozen treats! Soooo stay tuned!

Jaden’s Treats


Butter Pecan Cookies

Butter Pecan Cookies

Plain Butter Pecan Cookies

These delicate, buttery cookies, which get their crunchy texture from toasted pecans and a sugar coating, practically melt in your mouth. I dip them in chocolate and then in more pecan meal, this gives the cookies a more complex flavor….you have the butter crisp sweet cookie, mixed with the semi-sweet chocolate coating and its finished with they extra bite of the pecan on top! These little gems are great with milk, coffee, tea, water….heck alone! LoL I hope you enjoy


  • 3/4 cp pecans
  • 1/2 cp (1 stick) unsalted butter, room temperature
  • 1/3 cp sugar, plus more for coating
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 1 cp all-purpose flour
  • 6 oz of semisweet chocolate (OPTIONAL FOR CHOCOLATE SAUCE)
  • 20ml heavy cream or milk (OPTIONAL FOR CHOCOLATE SAUCE)


  • Preheat oven to 350 degrees. On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely; finely chop.
  • With an electric mixer, cream butter and 1/3 cup sugar until light, about 1 minute. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans.
  • Separate dough into 12 pieces; squeeze dough to shape into balls. Roll in sugar. Place, 3 inches apart, on a baking sheet. Gently flatten with the bottom of a glass (reshape sides if necessary). Sprinkle with sugar.
  • Bake until golden brown, rotating sheet halfway through, about 15 minutes. Sprinkle with more sugar. Cool cookies on a wire rack.



Jaden’s Treats

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Macarons…Failure and A Lil SUCCESS

Chocolate Macarons w/ Chocolate Ganache

Chocolate Macarons w/ Chocolate Ganache

I have a new found love hate relationship with macarons :)…they are super cute and dainty, but difficult to concur! You have to mix it just right or it will backfire…if you don’t mix enough then the macaron will be lumpy and dry…mix to much and the macarons will be a runny mess! Once you master how to make them, you will want to make them all the time. You don’t need much ingredients, almond powder, icing sugar, egg whites and sugar…food coloring if you want to add colors for adding flavored fillings. You can make them as small or as big as you like, they are just fancy meringues…and with fancy things, come fancy problems! LoL. I am just posting the pics of my trials and errors, one day I will do a video and collage tutorial on how to make macarons, I have been making them more now and I am experimenting with different flavor profiles! Yaaaaaay!!!!! Here are the 2 I have make recently…I will post more as time goes on!


These are the chocolate Macarons, these were easy to make, but they were flat and runny…which means I overmixed the batter. They tasted like macarons, were crispy and moist like macarons, but they DID NOT look like macarons… maybe a distand cousin, but not macarons!

Chocolate Macaron

Chocolate Macaron

The next set of macarons were Pistachio Macarons with Chocolate Creme au Beurre…these turned out alot better! They weren’t runny and they weren’t too flat!

pistachio mac collage

These had a great flavor…I mix pistachio flour with the almond flour and icing sugar, ( you can just add green coloring and have a pistachio filling if you want) I like chocolate and nuts together, so I thought I would pair it with a chocolate creme au beurre…and I had made creme au beurre that day and thought this would be a great recipe to show case it in!

LoL….well I am still experimenting with macaron flavors…if you have any flavors you want to see let me know! I dont seem to be getting any requests, maybe one day someone will request something… until then I will post whatever comes to mind…or whatever Jaden feels like eating 🙂


Viennese Sables

Viennese Sable

Viennese Sable

Sweet crispy cookies are from the same site that features the Lemon Sables, Keiko’s Cake, she is a world class pastry chef- and she offers novice to expert recipes for cakes, cookies…everything! AGAIN~ Its an awesome site, and I just wanted to share a couple of recipes. These are much similar to the Lemon Sables, but no lemon and more butter!!! (that’s always a great thing!) They are finished off with a dusting of powdered sugar / icing sugar / confectioner sugar. You will need to use a piping bag with a star tip….but if you don’t have one, then u can use a plastic ziploc bag and pip any shape.

The cookies are buttery, crispy and just delicious. I packaged these cookies, along with the Lemon Sables and Chocolate Bar Cookies in 2 tins boxes and handed them to my mom and grandmother as Christmas gifts! They loved them so I hope you do too!

Viennese Sable

Butter 115 g
Icing sugar 45 g
Vanilla sugar 10 g, (i used 1tsp of vanilla extract! -Jaden’s Treats)
Salt 1 pinch
Egg white 30 g
Flour 135 g

  1. Beat the soft butter for a short moment.
  2. Add the salt, vanilla sugar, and the sifted icing sugar
  3. Mix until the sugar completely combined with the butter
  4. Then also add the egg white.
  5. Add the sifted flour and fold in the butter mixture with a spatula.
  6. Use a star tube to pipe out the dough.
  7. Bake for 30 minutes in your pre-heated oven at 170°C (338°F).
  8. After baking, let the cookies cool down completely. Then, powder with icing sugar

Viennese Sable

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Lemon Sables

Lemon Sable Collage

Lemon Sable Collage

Lemon crisp little morsels are from a site that I am a member of Keiko’s Cake, she is a world class pastry chef- and she offers novice to expert recipes for cakes, cookies…everything! Its an awesome site, and I just wanted to share this recipe. These are lemon flavor cookies, glazed with apricot and lemon icing (delicious, yummy topped with mmmmmmm)

This recipe is a novice level, the ingredients are easy to obtain in a local market…so there is no reason or excuse you can make to not try these delightful cookies.



Lemon sable

Butter 90 g
Icing sugar 75 g
Flour 150 g
Lemon zests of one lemon
Egg 25 g

All ingredients must be cold

Apricot jam 100 g
Water 20 ml
Lemon juice ½ lemon
Icing sugar

Whenever I need to make cookies, I use a processor…unless they are piped cookies…less strain on my arms..lol!

Process the butter, icing sugar, lemon zests, and flour until you have lots of beach sand!

Lemon Sables in the making

Lemon Sables in the making

Then also mix in the egg.



Wrap the dough in plastic wrap and put it in the refrigerator for 30min-1hr

Rested Dough

Rested Dough

Flour the table and the dough well. Roll out a 0.1 inches. Use your favorite cookie cutters, then work the
cut-offs into a ball and start over until all the dough is used up. The size of my cookie cutter
is circular 1.3 x 2in.  (I roll my dough out in between 2 sheets of wax paper! The dough wont stick to the wax paper, like it will parchment, and the wax paper wont stick to itself like cling film)

Place the cookies on the baking paper.
Bake for 20 minutes in your pre-heated oven at 180°C (356°F).

While the cookies are in the oven, bring the apricot jam and water to a boil and let it cook until the jam thickens.

Apricot Glaze

Apricot Glaze

After baking, brush the cookies with the cooked jam and set aside until the jam dried.

For the lemon icing, squeeze a lemon and mix in icing sugar until you get a paste consistency…like Elmer’s glue (LoL!!!) I used 5tbsp to 1 1/2tbsp lemon juice.

Lemon Sable Video


La Crème au Beurre

La Creme au Beurre

La Creme au Beurre

This is a recipe I got from another baking website, it was paired with pistachio macarons filled with a pistachio creme au beurre, but I wanted a contrast with my pistachio macarons, so I made the creme au beurre but I made a chocolate creme au beurre. Its simple and uses ingredients that most bakers or moms have in there fridge/ pantry

This one is very good, the taste is not too sweet and not too rich, well I love it :). It has the consistency or butter cutter hence the name, but it has a custard base not a whipped cream base that makes it light and fluffy!

This recipe makes  about 600g
43g  Egg yolks
182g Sugar
73g Milk
300g Unsalted butter
50g Egg whites
1tbsp Water
1. Mix egg yolks with 82g of sugar and bring the milk to boil.
2. Pour the milk into the egg yolk mixture, stirring all the time.
3. Heat the mixture over low heat, stirring all the time. until the temperature reaches 82°C.
4. Pour the mixture into large bowl, let it cool completely.
5. Beat the butter into the custard base, until fully combine.
6. Make the Italian meringue using 100g of the sugar and 1tbsp of water (see how-to here).
7. When the meringue cool mix in the butter and custard mixture, beat until fully combine.
8. Add the flavoring of your choice.

Chocolate Mallows

Chocolate Mallows

Chocolate Mallows

This is a very simple and easy recipe, it is quite tedious, but its worth it, the taste of a fresh made cookie, homemade gooey marshmallows fluff and chocolate….mmmm you can’t beat that! This recipe is a weekend type recipe, or a “I got off early from work/school, and don’t feel like going anywhere and I really want to bake something” kind of day! LoL It’s not that bad, but I am lazy and so are most working parents just getting off work!


So here you go!

Chocolate Mallows (yields about 2dozen pcs)

Prep Time: 10 min
Cook Time: 10 min
Serves: about 2 dozen cookies

• 3cps all purpose flour
• 1/2cp sugar
• 1/2tsp salt
• 3/4tsp baking powder
• 3/8tsp baking soda
• 1/2tsp ground cinnamon
• 12tbsp unsalted butter
• 3 eggs, whisked together
• Homemade marshmallows, recipe to follows
• Chocolate glaze, recipe to follows

1. In a bowl or processor, blend the dry ingredients.

2. On low speed, add the butter and mix until sandy.

3. Add the eggs and mix until combine.

4. Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days.



5. When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat.

6. Preheat the oven to 375 degrees F.

7. Roll out the dough to 1/8-inch thickness, on a lightly floured surface (I use 2 pieces of wax paper, it’s easier- Jaden’s Treats). Use a 1 to 1 1/2 inches cookie cutter to cut out small rounds of dough.

8. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.

Homemade marshmallows:

• 1/4cp water
• 1/4cp light corn syrup
• 3/4cp  sugar
• 1tbsp powdered gelatin
• 2tbsps cold water
• 2 egg whites , room temperature
• 1/4tsp pure vanilla extract, (I used ALMOND extract)

1. Sprinkle the gelatin over the cold water and let dissolve.

2. In a saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer.

3. Remove the syrup from the heat, add the gelatin, and mix.

4. Whip the whites until soft peaks form and pour the syrup into the whites.

5. Add the vanilla and continue whipping until stiff.

6. Transfer to a pastry bag.

7. Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours.

Chocolate glaze:
• 12 ounces semisweet chocolate
• 2 ounces cocoa butter or vegetable oil

Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.

chocolate and oil

chocolate and oil

1. Line a cookie sheet with parchment or silicon mat.

2. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze.

3. Lift out with a fork and let excess chocolate drip back into the bowl.

4. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.

Finished Mallows

Finished Mallows

These are delicious with coffee or tea, there will be a video of this recipe on my YouTube page!



Season’s Greetings aka Headache with a Bow!

Christmas time is growing near and all I want to do is sleep!!! When you are a full time anything that is the major priority on your mind, well for me it is! I have to clean, cook, bake, clean…then visit family and friends and help them cook! REALLY!?!?!? Well I am short of on a mini vacation, my son is staying with his grandma (my mother in law) for a whole week…and everytime I go into his room I have to fight back tears! (I AM SUCH A WUSS) I feel like someone has stolen my baby…then I come back to reality and realize he will be back and then I will be wishing someone would just watch him for 1 night!

I will be posting 2 new treats maybe tonight maybe tomorrow. These two recipes were given as X-mas gifts to my grandma and to my mom…I have replaced two of the recipes I said I was going to make as gifts. I hope you will try them both…and LEAVE COMMENTS, we love to read comments of people would have tried our recipes or will try it or just like them.

The first recipe were Chocolate Mallow cookies, a cookie with a hint of cinnamon topped with homemade marshmallow then drenched in chocolate! These cookies were awesome, the cookie was crisp but not too crisp to where is crumbles, the marshmallow was gooey and sticky (BEWARE!!! LOL) and the chocolate, well it was chocolate! These are a kid’s dream, and maybe mommy and daddy’s too! Give it a try recipe will be coming soon!

The next recipe was for key lime pie cupcakes, I made mini cupcakes but this recipe is delicious for regular size cupcakes as well! When making the batter, I used 2tbsp of key lime key juice…this didn’t really have a lime flavor to me…so the next time I will be using 3tbsp…but its moist and a hint of citrus is there…(I LIKE THE FLAVOR OF CITRUS CAKES, TO BE TART BUT SWEET!) I topped the cakes with a key lime butter cream, this is where the key lime came in more….all in all this is a great recipe for kids and for adults, make them mini  for the kids to fit in their hands and enjoy; make them mini for ladies who want a “light” dessert! LoL

Well if you are going to be making these recipes I best be getting posting…don’t forget to comment! and post requests of things you might want me to bake for you to test out or recipes you would like to see prepare.


Tips on making the Perfect Holiday Cookies

There’s no better gift than a homemade one, whether it be homemade family portrait christmas cards, bon bons and the most popular COOKIES, tis the season to pep yourself up for some holiday baking. Cookies should be an enjoyable task, and shouldn’t cause you to want to disown your family members, just so you wont have to bake at this time of year! Here are some handy tips on how to make cookies without any hassle!

1. Roll out Your Dough Between Sheets of Wax Paper, Not Parchment and Not Cling Wrap (Saran Wrap)
Wax paper peels easily off the top of the dough; then cut out the cookies and they’ll peel right off the bottom sheet. Not true with parchment paper and cling wrap; no matter how cold the dough is, it clings, and cling wrap might peel off, but then it sticks to itself causing you to have to use a whole freakin’ box to make a dozen cookies or so! GRRRRRRRR….whew calm down, on to the next tip! 

2. Chill the dough 
The secret to neat and tidy edges? Chill the dough before and after you cut out shapes, and whenever it gets soft. Just pop the dough, supported on a baking sheet, into the freezer for 10 – 15 min to firm it up, then continue

3. Metal Cup Measures Do Double Duty
When pressing dough into a pan for bars, use the smooth bottom of metal cup measures to pack it into an even layer. Using the plastic ones will only cause frustration, because I guarantee that the handles will pop off…not speaking…from…ummm experience, just stories that I have heard! :-/ 

4. The Foolproof Tool For Rolling Dough Evenly

Rolling Pin Rings
Rolling Pin Rings

Just slide them onto your rolling pin, and you can help make the dough even!(pictured to the right).

5. Add Salt and Leavening to Butter and Sugar Mixture
If you really want your salt and leavening well distributed throughout the dough, beat it in with the butter and sugar. I usually mix my ingredients this way whatever I make, you dont want to overmix after you added the flour…you will end up with cute little bricks! 🙂

    Well I hope this helps you, when your making her holiday bundles of sweet joy! If you have any questions, drop me a line!


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