Monday, November 2, 2015

Crescent Dinner Rolls

Crescent Dinner Rolls (aka Butterhorn Rolls, Sweet Dinner Rolls)

Crescent dinner rolls are a staple to an evening meal. The perfect appetizer and accompaniment to a meal, it is both sweet and light yet buttery and filling. I love making any type of pastry or bread from scratch, but it is definitely one of the more challenging types of food to make. Nevertheless, I love bread and decided to take on the task. It's similar to croissants except it does not have the flaky texture, which takes a lot longer to achieve. These dinner rolls are the next best thing to the Vienna-style pastry. You can eat them alone or dunk them in butter, which I highly recommend the latter. :)

Crescent Dinner Rolls

  • 1/2 cup warm water
  • 1/2 cup warm almond milk
  • 1 egg
  • 1/3 cup butter, softened
  • 1/3 cup white sugar
  • 3/4 tsp salt
  • 3 3/4 cup all-purpose flour
  • 2.5 tsp active dry yeast
  • extra melted butter for brushing

  1. Combine water and almond milk and microwave for 1 minute.
  2. Add sugar and yeast to the liquid mixture above.
  3. Add salt, butter, and egg.
  4. Slowly add in flour.
  5. Knead for 20 minutes. 
  6. Let it rise for one hour. After one hour has passed, punch the dough for 3-5 minutes, and let it rise again for another hour.
  7. Use the dough the divide them into a crescent shape. Brush the top with butter.
  8. Let it rise for one hour.
  9. Bake for 350F for 12 minutes, or until the top is brown.


Thursday, October 29, 2015

Kale Smoothie with Yogurt and Almond Milk

Kale Smoothie with Yogurt and Almond Milk

Smoothies are one of my favorite - and quickest - ways of eating healthy. They only require a few ingredients, anything available in your fridge, and throwing them in a blender. Even better if you're using a portable blender so you can take your mug on the go! 


Kale Smoothie with Yogurt and Almond Milk

  • 1/3 cup kale
  • 1/4 cup yogurt
  • 1 cup almond milk

  1. Add kale, yogurt, and almond milk in a blender and blend away until smooth.


Hong Kong Pineapple Buns

Hong Kong Pineapple Buns

Pineapple buns, or bo lo bau, are one of my favorite Chinese pastries and may be the most well known bun in Chinese pastry cuisine. Characterized by a flaky, crunchy, yet sweet crust topping over a soft bread, it's a perfect snack that combines two delicious delights. Literally, a bun and a cookie combined!

Fun fact: It's called a pineapple bun because it resembles a pineapple, but there's actually no pineapple fruit or flavorings inside! 


Hong Kong Pineapple Buns Recipe

Serving: 8 buns
Prep: 4 hours
Cook: 11 minutes
Total: 5 hours


  • all-purpose flour, 240g
  • butter, melted, 20g
  • egg yolk, .67
  • milk, warm, 100ml
  • salt, 1/5 tsp
  • sugar, 2.33 tsp (separated in 1.33 tsp and 1 tsp)
  • honey, 2 tsp
  • active dry yeast, 2/3 tsp

Crust Topping
  • sugar, 53.4g
  • butter, room temp, 33.3g
  • egg yolk, 1.33
  • honey, 2 tsp
  • all-purpose flour, 93.4g
  • baking powder, 1.33 tsp
  • milk, 1.33 tsp

Egg Wash:
  • egg yolk, 1.33
  • milk, 3.33 tsp


  1. In a small bowl (#1), combine flour and baking powder.
  2. In another bowl (#2), cream butter and sugar. Add egg yolks, milk, and honey.
  3. Add bowl #1 to bowl #2.
  4. Put dough in a plastic wrap in a "cigar-like shape" and refrigerate for 1-1.5 hour.
  5. Cut into discs and apply the egg wash.
  6. Make vertical and horizontal markings with a pastry scraper or a knife.

  1. Combine yeast, 1.33 tsp sugar, and milk in a small cup or bowl. Wait 15 minutes.
  2. Add egg yolk and butter.
  3. In another bowl, add flour, salt, and 1 tsp sugar. Mix. Add honey.
  4. Knead for 20 minutes.
  5. Let it rise for 1.5 hour in a butter-greased bowl.
  6. After it has risen, punch out the air, knead, and let it rise for another 30 minutes.
  7. Divide the dough in 8 balls on a cookie sheet.
  8. Add crust and let it rise for 45 minutes.
After you apply the crust on top of the dough, bake for 350F for 11 minutes.


Friday, July 10, 2015

Strawberry Vanilla Pudding Pie

Strawberry Vanilla Pudding Pie

Walked down the baking aisle and decided to make pie! Who would've thought you could make quick and easy pie with instant vanilla pudding mix? It's actually pretty good and I couldn't help but go back for seconds and thirds. ;)

  • 1 packet of instant vanilla pudding & pie filling mix
  • 2 1/2 cup 2% reduced fat milk (chilled)
  • 9-inch rounded baking pan
  • grounded graham crackers
  • butter (melted)

  1. Preheat the oven at 375F.
  2. Combine graham crackers and melted butter. Press them onto a pie pan.
  3. Bake the graham cracker crust pan at 375F for 7 minutes.
  4. In a large mixing bowl, pour 2 1/2 cup milk and the pudding mix. Beat for 1 minute with a wire whisk.
  5. Immediately pour into pie dish. 
  6. Store in the refrigerator for at least 1 hour.


Friday, April 17, 2015

Banana Bread

Banana Bread

Everyone loves banana bread. It's the staple homemade bread found in many kitchens. It's quite easy to make compared to other types of bread because it has no leavening. All you need are a few bananas in addition to the ingredients for a simple quick-bread recipe. To make the most of this recipe, I recommend three or four bananas that are very ripe. The more ripe, the better. You want them to be almost completely black and mushy when touched (but not runny). This helps your bread have a strong banana flavor and a moist texture. Also, I used shortening in this recipe because I didn't have any butter, but I recommend butter for a richer taste. If you are aiming for extra moistness, read my tips section below. Enjoy. :)

  • 1 2/3 cup all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/3 cup brown sugar
  • 1/3 cup white sugar
  • 1/2 tsp cinnamon
  • 2 eggs
  • 2 ripe bananas (aged for at least 2 weeks) (using 3-4 bananas is recommended for added moistness!)
  • 1/4 cup shortening, with 1/2 tbsp water (or 1/4 cup butter)
  • 1 tsp vanilla extract
  • 1/4 cup vanilla almond milk

  1. Combine wet ingredients (eggs, shortening, water, bananas, vanilla extract).
  2. Combine dry ingredients in a separate bowl (flour, baking soda, baking powder, salt, brown sugar, white sugar, cinnamon).
  3. Pour the wet ingredients into the dry ingredients.
  4. Bake for 350F for 20 minutes.
  5. Cover the pan with aluminum foil and lower the temperature to 300F. Continue to bake for 25-30 minutes, or until toothpick inserted in the center comes out clean.


  • For extra moistness, add more ripe bananas, sour cream, yogurt, or olive oil. Also, lower the temperature, increase the baking time, and put aluminum foil in early.
  • Don't over-mix the batter or it'll become dry.
  • Age the bananas longer for extra banana-y flavor! :)