How to Make Popovers with Herb Butter (Foolproof Recipe)

Are you ready for the holidays?  My kids are almost out of school for their Winter Break and we’re already getting excited for the time off.   I personally can’t wait to hang out and spend time with the family.  We’ll have relatives visiting from overseas and everyone in the family is looking forward to that as well.  How about you?  What are your plans for the holidays?  Leave me a comment below and let me know.



For our holiday meals, my family prefer Prime Ribs over poultry or pork.  This past Thanksgiving, I even spared Mr. Turkey and made a Prime Rib Roast instead.  Besides all sorts of roasted vegetables, I also made these Popovers with Herb Butter as a side dish.  Everyone enjoyed them so much.  They are quite similar to Yorkshire pudding, which its batter consists of  eggs, flour, milk, etc.  I guess you can call these individual Yorkshire puddings?  But the traditional Yorkshire pudding often consists the roast beef’s dripping in the batter while these Popovers don’t.  However, these Popovers still packed with wonderful flavors and aromas from herbs and butter in the batter (and on the side).



These Popovers are simply amazing.  The crust is golden brown and crispy while the inside is fluffy and airy.  It’s heavenly when you serve them warm with a dab of Herb Butter.  Check out my video tutorial for tips and tricks on how to prepare both!  These popovers are pretty much fail proof if you follow my tips.  Your family will definitely love them and be prepare that they’ll ask for seconds.  My recipe makes exactly 12 popovers.  I’ll list the popover pans and other tools that I used at the end of the post for your convenience.  



When I made these popovers again to take pictures and videos, my Kids were so excited and couldn’t wait any longer (see the little hand in the picture above)?!  Yes, these Popovers are truly irresistible!  




Instead of making the traditional dinner rolls, I highly recommend that you try out this Popover with Herb Butter recipe.  You and your tummy will be glad that you did!  Thank you so much for stopping by today.  Stay tuned for more holiday recipe next week!

Tools and Ingredients Used:Popover Pan (Click here for more information)
Baking Sheets (Click here for more information)
Kerrygold Butter (Click here for more information)
Stand Mixer (Click here for more information)
Kitchen Scissors (Click here for more information)
Measuring Cups with Beaker (Click here for more information)
Whisk (Click here for more information)
Cooling Racks (Click here for more information)


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How to Make Blueberry Buttermilk Pancakes

I hope you all had a wonderful Thanksgiving celebration with your family and friends yesterday!  Did you have a chance to check out my previous post to discover the 3 secrets to making tender and fluffy pancakes?  If not, simply click here before you read on!   Yes, those tips are important and will guarantee you to tender and fluffy pancakes, every single time!



See how light and fluffy these Blueberry Buttermilk Pancakes turn out?  Every bite is heavenly!  The lemon zest in this recipe really brightens up these pancakes and compliment beautifully with the blueberries.  Make sure you serve these pancakes with some warm maple syrup.  A must!  I love a little dab of butter as well, but that’s truly optional. 



Ready to see how I made these Blueberry Buttermilk Pancakes?  Simply click on the YouTube video below for the step-by-step tutorial!





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.





These pancakes are my absolute all time favorites.  They have the perfect balance of sweetness and tartness.  Quite refreshing with the lemon zest, yet decadent with the buttermilk richness.  What do you usually like in your pancakes?  Chocolate chips and strawberry?  Bananas and walnuts?  Or just simple plain ones?  Leave a comment below to let me know.  I can’t wait to hear from you!


Ingredients and Tools used:

Crepe Pan (Click here for more information)
Maple Syrup (Click here for more information)
Mikasa Something Borrowed Salad/Desert Plates (Click here for more information)
Large Spatula (Click here for more information)
Organic Vanilla Extract (Click here for more information)



Don't forget to enter the current Giveaways:

$100 Visa Gift Card Giveaway (Open to U.S. only, ending 12/31/2015)

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3 Secrets to Making Tender and Fluffy Pancakes!

What is your family’s favorite breakfast?  Lately, we’ve been devouring our fair share of pancakes.  From simple plain ones, to banana walnut chocolate chip loaded ones; all wonderfully fluffy and scrumptious!  I have to say, my personal favorite are these flavorful and fluffy Blueberry Buttermilk Pancakes.  Before I post the the video tutorial and recipe, I wanted to share with you the 3 secrets to making super tender and fluffy pancakes first!  The secrets are quite simple, and if you follow them, I guaranteed that you’re going to fall in love with your homemade pancakes all over again!  They are even better than those at the pancake house.  No exaggeration!     




Secret #1:  Use room temperature ingredients!                
With room temperature ingredients (especially the wet ingredients), your batter will combine smoothly without big lumps.  Imagine if you add melted butter into icy cold buttermilk and egg, the butter will seized up into lumps and it’ll be a mess when you add the liquid into the flour mixture!  Please don’t let that happen!

 



Secret #2: Use buttermilk!
What is buttermilk?  Buttermilk is simply the liquid left behind after cream was churned into butter.  Lactic-acid bacteria is usually reintroduced into pasteurized buttermilk, hence the tangy flavor.   When you use buttermilk in baked goods and pancakes, it adds a subtle tang and increases the rise when it interacts with baking soda!  That’s what makes your pancakes more fluffy! 




Secret #3: Do NOT over mix the batter!
After adding the wet ingredients to the flour mixture.  Only mix the batter until just combined, about 20 seconds or so.  When you over mix the better, the gluten will start to develop in the flour and that will make the pancakes tough and chewy!  I guess no one would appreciate cardboard texture pancakes, right?  So, please do NOT over mix.  It’s okay if you still see some lumps in the batter! 




Now, the 3 secrets to making tender and fluffy pancakes are not secrets anymore!  I promise to post the video tutorial and recipe of these Blueberry Buttermilk Pancakes soon.  Stay tuned and have a beautiful weekend!

5 Useful Household Tips

As much as I love to stay in the kitchen to cook and bake, cleaning probably is on the bottom of my favorite-things-to-do list.  Raise your hands if you’re the same.  Today, I want to share with you 5 useful household tips that can save you time, money and headache while doing these household chores.  I know, as much as we dislike it, someone got to do it, right?  So here we go…

Tip #1:  Easy way to clean those hard water stains:



Sorry, I know this is not a pretty picture.  The only good thing about it is that I know my kids had been drinking a lot of water!  Unfortunately, they don’t wipe dry or clean up after using the water dispenser.  No fret!  I've got an easy and safe method for you to clean those hard water stains out!  And my secret weapon is: vinegar!  Just plain old white vinegar will do the trick.  Simply remove the tray from the water dispenser and soak it with white vinegar for 3 to 5 minutes before rinsing.  It also works on your coffee maker or tea kettle as well.  For the parts that you can not remove to soak, simply damp a kitchen towel with the vinegar and wipe those stains off.  See picture below after the cleaning.  Much better, right?   Phew….I’m glad that we've got this taken care of.





Tip #2: How to clean those stubborn tea/coffee stains:




I drink coffee every morning and hot tea throughout the day.  So, it’s not a surprise that my mugs are easily stained with coffee/tea.  My tips and trick for easy cleaning?  A toothbrush and some toothpaste are the answers!



Gently brush the toothpaste on the stains in your mugs and it works like magic.  It will leave your mugs and cups sparkly clean in no time.  Plus, the long handle of the tooth brush is perfect for reaching the bottom of the tall mugs, making it a lot easier to clean than a kitchen sponge.  I always keep a toothbrush around the sink for this job.   I love too see that my favorite mug is as good as new again!




Tip #3: Organizing and storing the baking supplies

You all know I love to bake for my kids.  I buy and collect all kinds of cupcake liners, but not necessarily using them all at once.  If they are not store properly, they won’t hold their shapes too well when you are ready for baking.  These “recycled” coffee jars really come in handy in storing my cupcake liners and other baking supplies.  So, next time before you throw away a container, see if you can recycle it for storage use.




Tip #4: How to Remove odor from the refrigerator and the sink:

My fridge is always filled with different kinds of food and ingredients for cooking.  Besides my trusted Sriracha hot sauce, I love keeping an open box of baking soda in my fridge.  This is one simple way to keep funky odors out of my fridge and my food.  Just remember to write down the date that it needs to be changed out.  The box recommended 30 days,  but I sometimes keep it longer in there.  How long before you need to change a new box really depends on how full and what kind of food you keep in the fridge.  So, I would say, changing a new box every 30 to 45 days works out well for me.



When it’s time to change a new box of baking soda for your fridge, don’t just throw away the old box.  Simply pour it into your sink while running warm tap water down the drain will eliminate the odor in your sink as well!  See, nothing goes to waste.  And you’re very welcome!




Tip #5: Safe and easy way to clean Stainless Steel appliances/sink:

I don’t like using commercial cleaners or heavy chemical stuffs around the house.  Here, I have this homemade stainless steel cleanser that you’re going to love.  Not only it’s easy to make, it also saves you money and it works really well.




I got this spray bottle for just 79 cents, add 1 tablespoons of baking soda, 2 tablespoons of white vinegar, and 1 cup warm water.  If you don’t like the smell of the vinegar, you can add 1 drop or 2 of lemon essential oil (such as this one) into the mix.  Put the cap on and spray on stainless steel surface, then wipe clean & dry with lint-free cloth.   See how pretty my oven door is after cleaning?



It' also works on your other stainless steel appliances such as microwave oven or your fridge surface, and even your sink.  Anything stainless steel would love this spray, and so do I. 




I hope you enjoy today’s post with these helpful household tips!  Happy cleaning.

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…..

Matcha Ice Cream (抹茶雪糕)

I grew up with many Japanese confectioneries and treats when I was living in Hong Kong.  After moving to the States, I’m happy to find that many of those treats that I enjoyed so much are available in the Japanese or Asian markets around me.  One of the treats that I always get whenever I visit the Asian market would be Matcha Ice Cream!  That is, before I got my ice cream machine last year.  Do I feel bad that the market lost my business?  Not really, that’s because I think my homemade version is better than the packaged ones you can get.  At least, my Hubby say so (and he’s my toughest food critic around the house)!






Matcha (Japanese Green Tea) refers to finely milled or fine powdered green tea. The Japanese tea ceremony centers on the preparation, serving, and drinking of matcha.  Nowadays, matcha is also used to flavor foods such as mochi, soba noodles and a variety of Japanese confectionery.  It has a deep, grassy and slightly bitter taste.  It’s extremely earthy and could be an acquired taste if you haven’t tried it before.   If you like this Japanese Green Tea, then you’re going to love this dessert.    



The ice cream base itself is creamy and slightly sweet as I don’t like dessert that is overly sweet.  With the subtle bitter flavor and strong aroma of Matcha, this Matcha Ice Cream (抹茶雪糕) is simply irresistible and got the perfect balance in both flavor and texture.  



Ready to check out how I make the Matcha Ice Cream?  Come on into the kitchen with me.  (See pictorial below)

1) In a medium sauce pan, heat the milk, salt, sugar, and matcha powder on low heat until simmer.  Whisk until mixture is well incorporated.

2) In a heat proof bowl, whisk the egg yolks.  While whisking constantly, gradually pour the milk mixture into the yolks. Scrape the warmed yolks mixture back into the saucepan.  (note: this is the step where I wish I have 3 hands, one hand to pour the milk mixture, second hand to whisk the yolk and the third hand to capture the picture for you!  Luckily, you only need two hands to make this recipe!)

3) Continue to cook the mixture over low heat and stirring constantly with a flat bottom wooden spatula.  Cook until the custard thickens, able to coat the spatula, and reached 170 degree F. (That’s the magic temperature when salmonella bacteria in the egg yolk is killed, if any.  Woohoo… Oh, sorry folks, don’t know why I’m getting excited.)

4) Place the cream in a large mixing bowl with a strainer on top.  Strain the custard into the heavy cream.  Stir in vanilla extract and vodka, and refrigerate to chill thoroughly. Preferably overnight. (By the way, the vodka is used here to enhance the ice cream texture because alcohol lowers the freezing point.  The ice cream stays creamier and smoother as it does not freeze as solid and is less likely to form ice crystals.)

5) Churn the custard in your ice cream maker according to the manufacturer’s instructions.  Mine takes as little as 25 minutes.  You can enjoy the ice cream at this point as soft serve texture.  Or store in a freezer safe container and freeze until the texture is harder. 

6) Enjoy!



Pretty simple, right?  Of course.  Now, I can enjoy Matcha ice cream at home whenever I craved for some, which is quite often especially in this Southern California hot weather.  I hope you enjoy today’s recipe, tips and tutorial.  Stay cool and have fun churning!




Note: Matcha is available in most Asian markets.  If you can't find it, you can get it online here.  And click here to see the ice cream machine that I use.

Egg Whites Sweet Crab Omelets and Smoky Caprese Salad

I used to like eggs that are sunny-side up only, until I met my Husband.  He’s more of a scrambled eggs and omelet guy.  So, cooking eggs differently was a “challenge” to me in the beginning.  You might think otherwise because I love to cook so much; how is it possible that those cute little eggs be a challenge to me, isn't it?  Well, it did happen, especially with omelets.  Until one day, my Husband showed me the proper way to cook an omelet, the fears went away.  Oh…by the way, Hotel and Restaurant Management was my Husband’s undergrad major.  He was the one who received the “proper” training in the kitchen.  I’m more of a self taught, “mix and try”, “trial and error”, “that taste yucky and let’s try it differently”, and “let’s see what happen if I add this to the mix” kind of cook.  See how much fun I’m having in the kitchen?



Anyway, I’ll shared my tips in making the perfect omelet with you in just a moment.  This particular recipe is an Egg Whites, Sweet Crab and Spinach Omelets.  But you can also use whole eggs instead of just egg whites.  Besides the tips I got from my hubby years ago, I got extra helps today in the kitchen.
These are some EGGcellent tools to have around for sure.



I’ve got these new tools from OXO.   Let me show you how each of them help me out today.  They were so easy to use and saved me lots of time in the kitchen.  First up is the 3-in-1 Egg Separator.  Just hook the Egg Separator onto the side of a bowl, crack an egg in it and you have a perfectly separated egg!  Save those egg yolks for this Classic Crème Brûlée or these ice cream recipes.



Up next is the Egg Beater.  It perfectly aerated egg whites and my omelet came out light and fluffy.  I added a dash of milk and a pinch of sea salt in my egg white before beating.  It was so easy to use and my kids took turn in the kitchen and helped me beat up the egg whites.



Only 10 to 15 seconds later, the egg whites were ready.  The two stainless steel beaters can be removed for individual cleaning with just a push of a button (and they are dishwasher safe).  Don't you love that?



Tip #1 in making a perfect omelet:  Get the fillings ready before cooking the eggs/egg whites. 
I sauteed a couple handfuls of spinach along with a clove of minced garlic, add salt and pepper to taste and set aside.  Next item for filling was sweet crab meat, they were already out of the shells so I didn't have to do any prep works.  Then I chopped some chives and set them aside as well.  If you’re adding other fillings that requires cooking, such as mushroom, bell peppers, etc., this is the time to get them prepped as well.



Tip #2 in making a perfect omelet: Use a non-stick pan.
Tip #3 in making a perfect omelet: Use low heat.  You want to make sure to cook the egg whites low and slow so it stays tender and not browned up.

I used 3 egg whites here for one omelet, you can also use 2 whole eggs instead. 



When the egg whites are 80 percent set, add the spinach onto one side.



Then, add the sweet crab meat on top.



Sprinkle on some fresh chives.



The next step used to be the most “scary” part for me, flipping the omelet.  Here goes Tip #4 in making a perfect omelet: with a spatula, gently go around the edges of the omelet to make sure nothing sticks before flipping.  I used this Flip & Fold Omelet Turner. 



This Flip & Fold Omelet Turner was the ideal shape and size for making the perfect omelet.  I definitely love the flexible head and edges that conform to rounded pans.



Simply slide the omelet off the side of the pan and onto the serving plate.  Serve your fresh omelet with a wedge of lemon and you have the perfect breakfast.  I serve it as a brunch, and therefore, I also prepared a Smoky Caprese Salad.  Let me show you how I made that as well.



First, place some arugula on the serving plate.  I love the peppery and spicy flavors from them.



Next, place a few slices of smoked fresh mozzarella on top.  I love the smoky flavors in this salad.  It balanced well with the peppery arugula.



Next, a few slices of tomatoes on top. 



Then, a tablespoon or so of fresh basil leave, julienned. 



Last but not least, drizzle some balsamic vinegar, EVOO, salt and pepper to taste and enjoy!




This Egg Whites Sweet Crab Omelets pairs really well with the Smoky Caprese Salad.  This Smoky Caprese Salad was probably the most simple salad that I've ever put together, yet packed with amazing flavors.  After all, it's the freshness and combination of ingredients that make this salad so irresistible.




Both recipes are pretty easy to prepare, isn't it? With the tips I shared with you on how to make the perfect omelets, I can guaranteed you'll be able to make the most beautiful, light and fluffy omelet for your family, or for yourself.




We just celebrated Mother's day not long ago, but please don't forget Father's Day is coming up soon (June 16th).  This could be the perfect brunch to serve and celebrate Father's Day together.  Do you have any plans for Father's Day yet?  I would love to hear from you.






Disclosure: I received a set of the EGGcelent tools from OXO as shown in this post free of charge.  I was not required to write a review but I loved the tools so much that I just wanted to share with you.  All opinions are 100% my own.  Thank you again, OXO for the Eggcellent gifts.