Jaden's Treats

FULLTIME MOM/ STUDENT MAKING TREATS FOR HER SON!

Korean Kimbap….Our Way :)


Crab Kimbap

Korean Kimbap….its a quick snack and can be bought in your local Korean grocery store, well I know that they sell them at my local Korean grocery! They are like Sushi rolls,  but they are the Korean version! They are light and tasty! The filling can range from imitation crab meat, beef, chicken or vegetarian…it also contains cucumber, Korean pickled radish, a strip of scramble egg.  As a dipping sauce I combine soy sauce, Korean pepper flakes, rice vinegar and sesame oil…its gives the kimbap a salty, tangy, sweet kick. I will put the recipe for the sauce and the kimbap below!

Kimbap  (this recipe is for 10 sheets of seaweed)

  • 1pkg of Seaweed wrappers
  • 3cups cooked short grain rice
  • 3 eggs
  • 1 large & long cucumber
  • 10pcs Korean pickled radish
  • 10-20pcs of imitation crab meat (10pcs if u like thin meat or 20pcs if u want meaty kimbap)
  • 1tbsp rice vinegar
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tsp pepper flakes (optional)
  • bamboo mat (we used a silpat!)

DIRECTIONS

  • In a microwaveable safe bowl, add the vinegar, sugar, salt and pepper flakes. Heat on medium for 1min or until the salt and sugar have dissolved.
  • Season the rice with the vinegar mixture and let it cool! HOT RICE WILL MAKE THE WRAPPER TOO SOFT TOO FAST AND MAKE UR KIMBAP GO KAPUT!
  • Once the rice has cooled (about 10-15min, warm rice if ok!) take one wrapper at a time and press the rice to one ends of the wrapper.
rice and wrapper

rice and wrapper

  • At the end of the wrapper, closest to the edge of your mat, add the crab, the cucumber, the egg and the pickled radish, and start rolling. First roll with your hand, to secure the filling, then roll the kimbap the rest of the way by using the mat! Once rolled, tightly squeeze the roll to make sure that it’s secure and the filling won’t fall out.

There you go! You have made your very first kimbap! YAAAAAAAAAAAAAY! Now for the sauce, don’t worry this is easy! The fills 10 wrappers, but this can feed a huge party! We filled 3 tupperwares of  long bowls. This recipe would be get for a party, potluck, or just to have frozen for a quick snack down the road.

Our Kimbap Sauce

  • 2 tbsp soy sauce
  • 1 1/2 tbsp rice vinegar
  • 1 tsp sesame oil
  • 2 tsp Korean pepper flakes

Directions this is going to be the hard part!

  1. Combine all the ingredients in a small bowl!
  2. Mix!
  3. Serve!

Below is the gallery for the kimbap! I hope you enjoy it!

p.s.  I KNOW I SAID THIS WAS GOING TO POST LAST NIGHT, BUT AFTER I ATE…..I FELL ASLEEP! SORRY 😦

 

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Gone but not forgotten….I Hope


I have been gone for a month or so, being 17wks pregnant for the 2nd time ni my life, isn’t going as easy as it did before with my first child. This pregnancy is a tiring one! I go can fall asleep at the drop of a hat, pin, dime …pretty much I am tired all the time! I feel like cookingand baking but my body it telling me to sit down and sleep! But recently, aka this morning, I have been feeling not as tired as I usually wa. Will I feel like this all week?…I doubt it! But I feel like this now, and I feel like korean food. All week, I have been eating Mexican food…at least I can say this baby is making me crave the good stuff!

TODAY, I will be going home and making KIMBAP…I will post the recipe for this Korean treat. I am promising myself and you all this recipe, because it pains me that I havent made a post in over 1 month…GRRRRRRRRRRRRRRRRRRRRRR! LoL.

So stay tuned for Kimbap…OUR WAY!  We will try to keep it traditional!

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THE DARING BAKERS’ JUNE 2012 CHALLENGE: Going Batty for the Jubilee


Green Tea Battanburg

Green Tea Battanburg

This challenge was an excellent one to say the least…I wanted to make a cake using some of my Matcha green tea powder, so instead of making the traditional pink and white Battenburg, I decided to make a green on white Battenburg! this cake was soooo yummy, I didn’t want to share it (maybe because I’m pregnant or maybe because I didn’t want to share it! lol) Here is the recipe I made, I will put the traditional recipe underneath the gallery!

Green Tea Battenberg:

Ingredients

  • 175gm / 6 oz Unsalted Butter, softened & cut in cubes
  • 175gm / 6 oz Caster Sugar
  • 175gm / 6 oz Self-Raising Flour
  • 3 Large Eggs, room temp
  • 65gm/ 2 1/3 oz Ground Almonds (Can be substituted with ground rice)
  • 3½ gm Baking Powder
  • 2½ ml Vanilla Extract
  • 1¼ ml Almond Extract
  • 20 gm green tea powder
  • 30 gm heavy cream

To Finish

  • 100gm /3 ½ oz Apricot Jam
  • 225gm / 8 oz Marzipan, natural or yellow

Directions:

1. Preheat oven to moderate 350°F/180°C/160°C Fan Assisted/Gas Mark 4

2. Grease an 8”/20cm square baking tin with butter

3. Line the tin with parchment paper, creating a divide in the middle with the parchment (or foil)
OR Prepare Battenberg tin by brushing the tin with melted butter and flouring

5. Whisk together the dry ingredients then combine with the wet ingredients in a large bowl and beat together just until the ingredients are combined and the batter is smooth

6. Spoon half the mixture into the one side of the prepared baking tin

7. Make a paste from the heavy cream and green tea powder and add to one of the batters

8. Spoon the green tea batter into the other half of the prepared baking tin

9. Smooth the surface of the batter with a spatula, making sure batter is in each corner

10. Bake for 25-30mins until the cake is well risen, springs back when lightly touched and a toothpick comes out clean (it should shrink away from the sides of the pan)

11. Leave to cool in the tin for a few minutes before turning out to cool thoroughly on a wire rack

12. Once completely cool, trim the edges of the cake with a long serrated knife

13. Cut each coloured sponge in half lengthways so that you are left with four long strips of sponge

14. Neaten the strips and trim as necessary so that your checkered pattern is as neat and even as possible

15. Gently heat the apricot jam and pass through a small sieve

16. Brush warmed jam onto the strips of cake to stick the cake together in a checkered pattern (one yellow next to one pink. On top of that, one pink next to one yellow)

17. Dust a large flat surface with icing sugar then roll the marzipan in an oblong shape that is wide enough to cover the length of the cake and long enough to completely wrap the cake

18. Brush the top of the cake with apricot jam

19. Place the cake on the marzipan, jam side down

20. Brush the remaining three sides with jam

21. Press the marzipan around the cake, making sure the join is either neatly in the one corner, or will be underneath the cake once turned over

22. Carefully flip the cake over so that the seam is under the cake and score the top of the cake with a knife, you can also crimp the top corners with your fingers to decorate

23. Neaten the ends of the cake and remove excess marzipan by trimming off a small bit of cake on both ends to reveal the pattern.

 

here is the recipe for the Traditional Battenburg.

Traditional Battenberg:

Servings: +- 8

Ingredients
¾ cup (1½ sticks) 175gm / 6 oz Unsalted Butter, softened & cut in cubes
¾ cup / 175gm / 6 oz Caster Sugar
1¼ cups / 175gm / 6 oz Self-Raising Flour (***see end of doc on how to make your own)
3 Large Eggs, room temp
½ cup / 65gm/ 2 1/3 oz Ground Almonds (Can be substituted with ground rice)
3/4 tsp / 3½ gm Baking Powder
½ tsp / 2½ ml Vanilla Extract
1/4 tsp (1¼ ml) Almond Extract
Red Food Colouring, paste, liquid or gel

To Finish
1/3 cup (80 ml) 100gm /3 ½ oz Apricot Jam
1 cup / 225gm / 8 oz Marzipan, natural or yellow

 

just follow the recipe above!

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THE DARING BAKERS’ FEBRUARY, 2012 CHALLENGE: Quick! Gimme a Flavor!


Lemon Quick Loaf

Lemon Quick Loaf

This was an awesome challenge brought to the forum by Lis from La Mia Cucina and it’s a recipe that is near and dear to my heart…due to the faked that I LOVE QUICK BREADS!!!!  Quick bread is an American term used to describe a type of bread which is leavened with leavening agents other than yeast. They include cakes, brownies and cookies, as well as banana bread, beer bread, cornbread, biscuits, muffins, pancakes, scones, and soda bread, but for this challenge we were limited to loafs/breads and muffins/popovers.  Which I didn’t mind, because I make pancakes all the time….last months challenge was biscuits aka scones…so I wanted to try to make more muffins and loafs. So I made 3 types of quick breads….but only got to photograph 2…LoL! I will post the recipe….sorry no pic of the ORANGE POPPYSEED LOAF!

Butternut Squash Muffin (quick bread)

this recipe makes 1 loaf

butternut squash muffin

butternut squash muffin

Ingredients:

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
1 cup butternut squash puree  (you can use pumpkin also!)
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs, beaten
1/4 cup water
1/2 cup toasted chopped walnuts or pecans (or your favorite, we used walnuts)

Instructions:

Preheat oven to 350 degrees F. Place oven rack in center of oven. Generously grease a 9×5-inch loaf pans.
In a medium bowl, sift together the flour, baking soda, salt, cinnamon, cloves, nutmeg, allspice, and ginger; set aside.

In a large bowl, combine butternut squash puree, sugar, vegetable oil, eggs, and water until well blended. Add the flour mixture and stir until just blended. Lightly stir in the chopped nuts.

Pour batter into prepared loaf pan and bake 50 to 60 minutes or until a toothpick inserted in the center comes out clean. NOTE: Be sure and poke the toothpick already to the center of the loaf.  Remove from oven and cool on a wire rack 10 minutes; remove from pan. Cool completely before slicing.

Butternut Muffin

Moist Butternut Muffin

   I like to wrap my pound cakes Plastic wrap and let it sit for 2-3 days, so I wrap each individual muffin in the same manner, but these didn’t get a resting period!!!! They were goobled up in 3days, this recipe make 6 large muffins or 1 loaf or 12 normal size muffins or 24 mini muffins.  I love gourds and use this recipe for pumpkin muffins thought it would be nice to try the butternut squash, since it has a similar flavor and because I had it in the fridge and needed to get rid of it! LoL

The next loaf was a loaf suggestion by the challenge host! Meyer Lemon Loaf! WEEEEELL I didn’t have any meyer lemon, so I used regular lemons….tasted great to me! This time I stuck with a loaf…it was tart and sweet, moist and delicious! I hope you try it!

Lemon Loaf

Lemon Quick Loaf

Lemon Quick Loaf

Makes two 8” x 5” (20 x 13 cm) loaves
Adapted from Recipe Girl’s Meyer Lemon Loaf

Ingredients

LOAF:
2 2/3 cups (640 ml) (375 gm/13¼ oz) all-purpose (plain)unbleached flour
¾ teaspoon (3¾ ml) (3¾ gm) baking powder
zest of 3 Meyer lemons (regular old lemons will work just fine)
2 cups (480 ml) (450 gm/16 oz) white granulated sugar
6 large eggs, at room temperature
¾ cup (180 ml) sour cream or creme fraiche, at room temperature
2 tablespoons (30 ml) rum (can omit – I did!)
1½ tablespoons (22½ ml) fresh Meyer lemon juice (again, regular lemons can be used)
pinch of salt
9 tablespoons (135 ml) (125 gm/4½ oz/1 stick + 1 tablespoon) butter, melted and cooled

SIMPLE SYRUP:
½ cup (120 ml) (115 gm/4 oz) powdered sugar
½ cup (120 ml) water
Juice from 1 medium Meyer Lemon (or regular lemon, we used REGULAR!)

Directions:
1. Preheat oven to moderate 350°F/180°C/gas mark 4. Butter and flour two 8” x 5” (20 x 13 cm)
loaf pans.
2. Sift together flour and baking powder; set aside.
3. Place sugar, lemon zest, and eggs into a large mixing bowl and beat with a whisk until the
mixture is a light lemon color and thickened a bit. This can also be done with a mixer. Whisk in
sour cream, then salt, then rum (if using) and lemon juice.
4. Gently whisk in the flour in four parts, then whisk in the butter in three parts. You’ll have a
thick, pourable batter flecked with lemon zest.
5. Pour the batter into the prepared pans and bake for 50 to 55 minutes, or until cake tester
inserted in center comes out clean.
6. While the loaves are baking, prepare simple syrup. Boil together sugar and water and stir until
sugar is dissolved. Remove from heat and add the lemon juice.
7. Turn the loaves out of their pans onto a cooling rack and brush liberally with the lemon syrup,
repeat brushing as you feel necessary, put the cake back in the oven for 3minutes, this will let the syrup heat and soak into loaf and make a sweet tart glaze on top. Let cool!

Jaden loved this challenge as much as I did…well so did the hubby, I took one of the muffins to a co-worker and almost started a riot, for only bringing in just the one! The Lemon loaf I made that for myself only…I love citrus desserts! 🙂 Here is a video of how much Jaden loved the muffins mommy made!

Orange Poppy Seed Bread

I didn’t get to take a pic of this loaf, because someone stole it before I had a chance to! i won’t name names! LoL…but here is the recipe

makes 2 loaves

Ingredients:

3 cups all-purpose flour
2 1/4 cups granulated sugar
2 tablespoons poppy seeds, toasted (note below)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 eggs
1 1/2 cups milk
1 cup vegetable oil
3 tablespoons grated orange zest
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
Orange Glaze (see recipe below)

— Toasting Poppy Seeds – Toast poppy seeds in a 350 degree F. oven or in a dry frying pan over medium heat. Stir occasionally, toasting only until seeds become aromatic!–
Instructions:

Preheat oven to 350 degrees F. Grease two 9×5-inch loaf pans.

In a large bowl, combine flour, sugar, poppy seeds, baking powder, and salt. Add eggs, milk, vegetable oil, orange zest, vanilla extract, and almond extract; stir until dry ingredients are moistened.

Pour batter into prepared loaf pan and bake 55 to 60 minutes or until a toothpick inserted in the center comes out clean. NOTE: Be sure and poke the toothpick already to the center of the loaf. A good check is to use an instant digital thermometer to test your bread. The temperature of the bread should be at 200 degrees F. when done. Remove from oven.

While still hot, using a long-tined fork, poke holes in the top of the baked loaves. Pour Orange Glaze over loaves. Cool in pans for 10 minutes; remove from pans.

Cool completely before slicing.

Yields 2 loaves.

ORANGE GLAZE:
3/4 cup sifted powdered (confectioner’s) sugar
1/4 cup freshly-squeezed orange juice
1/2 teaspoon pure vanilla extract
1/2 teaspoon almond extract

In a medium bowl, combine powdered sugar, orange juice, vanilla extract, and almond extract; stir until well blended.


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Butternut Squash Puree…..Easy Recipe!


butternut squash puree

butternut squash puree

This is a great puree to use when making butternut squash gnocchi,  and this is also the the puree i use in my butternut squash quick bread and muffin. Its simple and easy…you don’t need anything but a butternut squash, baking sheet, parchment or a silicon mat and of course an oven!

ingredients:

1 butternut squash

 

instructions:

Preheat oven to 350 F

Cut butternut squash in half lengthwise and remove seeds.

Place squash, cut side down, in a shallow pan on aluminum foil or Silpat-lined baking sheet.

Bake until squash is soft, approximately 45 to 60 minutes (depending on the size of your squash).

Remove from oven and let cool.

When cool, scoop out the cooked flesh/pulp (discarding the shell),

Place the pulp in a food processor and process until smooth.

Measure out the amount you need for this recipe, and reserve any remaining pulp (either in the refrigerator or freeze) for other uses.

NOTE: This Butternut Squash Puree may be substituted in any recipe that calls for pumpkin puree.

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THE DARING BAKERS’ JANUARY, 2012 CHALLENGE: BACK TO BASICS: SCONES (A.K.A. BISCUITS)


Homemade Scones (a.k.a. Biscuits!)

Homemade Scones (a.k.a. Biscuits!)

This was a recipe challenge, that I almost missed out on. I had made the recipe video before my detox…thank god!….so I almost forgot that I was supposed to post the finished product online by on the 27th of January. I made 2 recipes, the basic recipe and a cinnamon sugar recipe….you can make different variations of scones/biscuits, from savory cheese and parsley biscuits to sweet cranberry scones.  So like I was saying, I have been super busy with school and work, so it was a great idea that I made these weeks in advance….saved the best to last! LoL

The key to great scones/biscuits, is that you use cold or even frozen butter, you can even refrigerate the flour to make that cold…you don’t want the butter to melt or your scones will not come out like you want them to. Also make sure you sift your flour at least 3-4 times…this will introduce air into the flour and make the scones light and fluffy…trust me I would know…I skipped this step and only sifted once and they turned out to be bricks! 😦 …So STEP 1. again make sure that everything is cold…Step 2 triple or quadruple sift your flour. With this recipe, you don’t need a rolling pin, BUT you will need a dough cutter or pastry cutter, if you don’t have one…then you can use a debit card, key card…just make sure when you’re done you wash it off .

GOOD NOTE:  THE WETTER THE DOUGH, THE LIGHTER THE SCONE!

Basic Scones (a.k.a. Basic Biscuits)
Servings: about eight 2-inch (5 cm) scones or five 3-inch (7½ cm) scones
Recipe can be doubled

Ingredients:
1 cup (140 gm) all-purpose flour
2 tsp (10 gm) baking powder
¼ tsp  (1½ gm) salt
2 tbsp (30 gm) frozen grated butter (I used a cubed butter!- Jaden’s Treats)
½ cup (120 ml) cold milk (you can sub for buttermilk)
optional 1 tablespoon milk, for glazing the tops of the scones

Directions:
1. Preheat oven to very hot 475°F/240°C/gas mark 9.

2. Triple sift the dry ingredients into a large bowl. (If your room temperature is very hot refrigerate the sifted ingredients until cold.)

3. Rub the frozen grated butter (or combination of fats) into the dry ingredients until it resembles very coarse bread crumbs with some pea-sized pieces if you want flaky scones or until it resembles coarse beach sand if you want tender scones.

4. Add nearly all of the liquid at once into the rubbed-in flour/fat mixture and mix until it just forms a sticky dough (add the remaining liquid if needed). The wetter the dough the lighter the scones (biscuits) will be!

5. Turn the dough out onto a lightly floured board, lightly flour the top of the dough. To achieve an even homogeneous crumb to your scones knead very gently about 4 or 5 times (do not press too firmly) the dough until it is smooth. To achieve a layered effect in your scones knead very gently once (do not press too firmly) then fold and turn the kneaded dough about 3 or 4 times until the dough has formed a smooth texture. (Use a floured plastic scraper to help you knead and/or fold and turn the dough if you wish.)

6. Pat or roll out the dough into a 6 inch by 4 inch rectangle by about ¾ inch thick (15¼ cm by 10 cm by 2 cm thick). Using a well-floured 2-inch (5 cm) scone cutter (biscuit cutter), stamp out without twisting six 2-inch (5 cm) rounds, gently reform the scraps into another ¾ inch (2 cm) layer and cut two more scones (these two scones will not raise as well as the others since the extra handling will slightly toughen the dough). Or use a well-floured sharp knife to form squares or wedges as you desire.

7. Place the rounds just touching on a baking dish if you wish to have soft-sided scones or place the rounds spaced widely apart on the baking dish if you wish to have crisp-sided scones. Glaze the tops with milk if you want a golden colour on your scones or lightly flour if you want a more traditional look to your scones.

8. Bake in the preheated very hot oven for about 10 minutes (check at 8 minutes since home ovens at these high temperatures are very unreliable) until the scones are well risen and are lightly coloured on the tops. The scones are ready when the sides are set.

9. Immediately place onto cooling rack to stop the cooking process, serve while still warm.

 

scones w/ pineapple apricot preserves

scones w/ pineapple apricot preserves

Watch the video for the steps

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Summer Breeze..A Refreshing Light Dessert!


Summer Breeze Top

Summer Breeze Top

This is a recipe I got off of Keiko’s Cakes it’s basically a Lime, Ginger and Apple mousse/gelee on top of a cheesecake tart! I would say it was yummy, but I wasn’t able to even get a bite…my hubby, son and mom ate the entire cake! So all in all, I would say that it was very yummy on their part, because they have first, seconds and thirds! LoL! This recipe is a little time consuming, so don’t start it at night like i did…sigh…you have to tart by making a tart shell, baking it…then the cheesecake filling.  While that bakes start making the apple & ginger gelee for the middle of the cake, put it in the freezer, because it needs to be fully frozen in order to be able to neatly place it in the middle of the lime mousse. Once the tart is cooled and the gelee is frozen start the mousse….this is a tasty light refreshing mousse, this part i tasted! I love the tartness of limes…I live in Florida, Citrus heaven! This recipe is easy to make….its just the freezing part that is the longest part. I guess next time i make it … i till make the gelee first them the tart…this way it will be freezing with the tart is cooking and cooling! huh…i just might have had an Eureka moment…lol

Here are photos of the finished tart. I had some problems with the tart…aka, i jumped the gun and wanted to make this quickly, so that I could taste it! So a small piece on the edge popped off :(, but i sculpted it back on, so no problem!

Finished Summer Breeze

Finished Summer Breeze

Maybe I will post the recipe someday….if people want to see it!

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Who let the cold out!?!?!?!


Florida is Cold

Florida is Cold

I live in South Florida (Miami, Fort Lauderdale…etc) and I am use to like hot, muggy, warm beautiful days…and occassionally a little nippy cold front! This morning I woke up, got ready for work, put on a skirt and sandles….walked outside and did an automatic u-turn back into the house to put on pants and close-toed shoes…LOL. I love the cold weather but this came from nowhere…yesterday it was breezy and perfect for day at the park. Today on the otherhand is freezing and making me want to curl up with a blankie, cocoa and watch a movie… teehee.  My son walked out the house and ran back in … he can barely pronounce words, all he said was “oh cold!!!” then i saw a flash back into the house…poor baby…he was born on a cold day…and last year it didn’t get cold on christmas, so he isnt used to this weather.

Just check the forecast for the week and its doesn’t look good…I start classes on thursday night so that extra excitement for me this week. WOOOOOT I am soooo nervous, but excited at the same time, I love school…

Weekly Forecast
Weekly Forecast

If anyone is from Florida or visited Florida, then you know this is a crazy temperature…but it’s not that bad…I kinda like it being this cold once out the year…but usually our winters are from January to February. These are the months were you will need long pants and boots…mittens and parkas (hey Floridians take this type of cold serious…haha)

 
Random post of the day completed, another one is coming. I am at work today, and I have orientation for school at 5:30pm, then I am going home to bake scones for the blog…so look out for those!
 
p.s. I will be making recipes that are animal friendly in the future (meaning this week, sometime!) I want to broaden my recipe bank for veggie based dishes! 🙂
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