Tag Archives: nutella

Happy Mother’s Day!

10 May

I cooked mango nutella crepes for my mom this morning. This was my first time making crepes but they came out really tasty. Only bad thing was that my mom wanted to wait until everyone got one to eat so they were not crispy. They’re meant to be eaten right out of the pan. Anyway, it was delicious!! Super easy too because you mix the batter the night before.

crepes with nutella, mango and fresh whipped cream

I followed the crepe recipe from Mike’s Table but left out the zest by accident. Only killed one crepe by flipping too soon (it ripped) then my dad was helping and killed two more.. haha. Spread the Nutella on once it’s flipped and add mangoes.  The mangoes were Champagne mangoes that are on sale now. Top with more mangoes, freshly whipped cream and shredded sweetened coconut.

We also had biscuits (Grand’s) with strawberry jam and faux sausage patties (Gimme Lean). I usually would scramble some eggs too to go with sausage but we had eggs for breakfast yesterday.

mother's day breakfast

For dinner I made Kabocha Squash Lasagna, a vegetarian dish. I followed this recipe by Gavan Murphy. It came out really nice and satisfying. Make sure you add salt and pepper to the veggies and the ricotta mixture and taste. Mine was a tiny but under salted. We also had steak on the side.

kabocha squash lasagna

Mother’s day isn’t complete without a cake! I went for something simple and made Strawberry Cotton Cake by Life as an h4. What a simple recipe! I whipped it up in less than 15 minutes and it only baked for 30 minutes. Looked and tasted JUST like the Chinese bakery sponge cakes wrapped in paper (zi bao dang gou). I had no idea what cotton cake was but I trusted this blogger, she has great recipes. This recipe is also available in Chinese with more pictures (click on her cakes link). I left out the strawberry liquor (didn’t have) and added toasted coconut extract to the cream.

cotton cake with strawberries and coconut whipped cream

slice of yumminess

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Nutella Macarons

15 Mar

Recipe and instructions from Baking Bites.

macrons filled

This is my second attempt at macarons. The first time I made it with almond meal purchased at Trader Joe’s. They came out okay but they had a big air pocket inside and didn’t rise very tall. I didn’t even bother filling them. That was the French macaron recipe by Tartlette.  Google “Tartlette macaron tutorial” for the pdf. This time I used the more difficult Italian meringue recipe and they came out much better with more of a cookie than air. The recipes are very different from each other so I haven’t decided which is better. I ground my own hazelnuts (~$4) with a coffee grinder because hazelnut meal was $12 a bag. I had four trays with one tray being completely ruined by being placed on a bottom rack at 335 degrees. I kept messing around with temperatures and timing. I think they come out best in my oven at 325 degrees for 13 minutes.

macarons cracked
The horror!!! The disappointment!! Why are these cookies so hard to make?!

macaron shells
Finally, the last tray that came out had perfect tops and feet.

macaron stack
Filled with nutella buttercream.

Nutella Buttercream

1/2 cup butter at room temperature (1 stick)
1/2 cup nutella
1 1/2 cups confectioner’s sugar, sifted
1/2 tsp vanilla extract

1. Cream the butter using an electric mixer.
2. Blend in the nutella and vanilla extract.
3. Add the powdered sugar and mix until smooth.
(If it’s too thick, thin out with milk one teaspoon at time. If too thin, add more confectioner’s sugar).

open macaron
Om nom nom. So good. You can still see an air pocket.. don’t know what I did wrong.

Taiyaki <fish waffles)<

4 Mar

taiyaki waffle
Taiyaki made with waffle batter.

My taiyaki pan finally arrived!! It took a week to get to me. Shipping was a ridiculous flat $10 for such a small pan. I got it off ebay from California. If someone knows where to find one in NYC please let me know for future reference. I searched all over Chinatown with no luck. I DID find a takoyaki pan for $12 at a restaurant supply on Bowery St. which is a lot cheaper than Kam Man on Canal St. Takoyaki =/= taiyaki. Too bad.

taiyaki in pan
The pan looks big but it’s actually not that big.

I tried two recipes. The first recipe was from Cooking with Dog on Youtube. I love those videos! I’ve never had real taiyaki except for the chibi-taiyaki from Sweet Breams in San Mateo, CA so I’m not sure what to look for. The batter from Cooking with Dog’s recipe is not that sweet which compliments the sweet store bought red bean paste inside. I actually messed up and did 100g of water instead of 100ml. The second batter was a simple waffle batter that had milk, oil, all purpose flour, a lot more baking powder and required whipping egg whites to fold into the batter. More work, more fat and actually didn’t taste as good as the Japanese recipe. I did half nutella and half red bean paste in this batch. If you can find red bean paste that’s in the pouch, I recommend that over the can. It tastes sweeter and is mashed not pureed so it’s more authentic. Or you can make your own.

taiyaki cropped
From the Japanese recipe.

I still have to work on cooking it properly to get it to crisp up without burning. Next experiment will be the recipe below with all purpose flour instead of cake flour and the correct amount of water.

taiyaki nutella
Waffle batter with nutella.

Taiyaki Batter

by Cooking with Dog

Ingredients:
100g Cake Flour (3.53 oz)
2/3 tsp Baking Soda
2 tbsp Sugar
1/2 Egg (30g/1.06 oz)
100ml Water (3.38 fl oz)

Directions:
1. Sift together flour, baking soda and sugar in a large bowl.
2. Whisk together egg and water.
3. Make a well in the flour and slowly pour in egg and water while whisking outwards to incorporate all the flour. This will prevent lumps.