From Cupcakes to Traditional Korean Food and Everything in Between

Blood Splatter Cupcakes with Glass Daggers

With a base of moist spice cake and fluffy cream cheese frosting, these get the halloween treatment with sharp glassy candy daggers and lots of gooey splattered blood making them both a trick and treat.

 

 

5.0 from 2 reviews
Blood Splatter Cupcakes with Glass Daggers
 
Prep time
Cook time
Total time
 
Author:
Serves: 2-3 dozen
Ingredients
Spice Cake
  • 1¾ c unbleached flour
  • 1 ts baking powder
  • ½ ts salt
  • 1 ts cinnamon*
  • ½ ts nutmeg*
  • ¼ ts cloves*
  • ⅛ ts allspice*
  • ⅛ ts ginger*
  • ¾ c oil
  • 1½ c brown sugar
  • 3 room temperature eggs
  • ¾ c room temperature whole buttermilk
  • 1 ts pure vanilla extract
Frosting
  • 16 oz soft cream cheese
  • 2-3 c *sifted* confectioners/powdered sugar
  • 1 ts pure vanilla
  • 1 tb heavy cream {optional}
  • ¼ ts fine salt
Glass Candy
  • 1 c granulated sugar
  • ½ c corn syrup
Blood
  • Red jelly
Instructions
  1. In a large bowl, whisk/sift together the flour, baking powder, salt, and all the spices. Set aside,
  2. In a separate bowl, combine the oil and sugar.
  3. Add the eggs, one at a time with the buttermilk and vanilla.
  4. In thirds, slowly combine the first, dry bowl with the second, wet bowl. Do not over mix.
  5. Bake at 350 for 17-20 minutes for standard sizes and 9-12 minutes for mini sizes.
  6. For the frosting, break up the cream cheese and slowly cream in the sifted powdered sugar. Add the vanilla, cream, and salt and cream until fluffy. Frost cooled cupcakes.
  7. Please refer to videos for making the glass candy and assembling the cupcakes.
Notes
*Freshly ground yields the best flavor

 

 

Love,

Your Squishy Monster ^.~

Honey Garlic Chicken Easy 1 Pan Recipe

Around the same time last year, I had surprise guests that were coming over and I had the most boring staples in the fridge which is always inevitable because I can’t ever seem to make groceries last as I tear through them as if I were a voracious Tasmanian devil as soon as they get home.  Needless to say, I go to the market often, which is a great thing for me because I enjoy it so much but I guess speaks volumes about my grocery shopping addiction.

This 1-pan dish was born on the fly and made so many bellies happy that it has stayed in my repertoire since.  I’ve tweaked and played around with it and today, bring you juicy succulent chicken braised in a sweet, sticky, savory sauce.  And the sauce it creates?  Heaven on potatoes, pasta, rice….

 

 

 

 

5.0 from 2 reviews
Honey Garlic Chicken Easy 1 Pan Recipe
 
Prep time
Cook time
Total time
 
Author:
Serves: 2-3 Servings
Ingredients
  • Chicken: 2 quarters and 2 breasts, skin on/bone-in, at room temperature
  • 2 crushed garlic cloves
  • Oil, kosher salt, freshly cracked black pepper
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 2 tb unsalted butter
  • 1 tb unbleached flour
  • 1 tb soy sauce
  • 1 tb honey
  • 1 c warm homemade chicken stock
  • Freshly chopped flat leaf parsley
Instructions
  1. Rinse and pat each chicken piece dry. Carefully peel back the skin and stuff each piece with crushed garlic. 2 cloves should be distributed evenly.
  2. Oil, salt and pepper the chicken.
  3. In a skillet glazed with oil, lay each piece skin side down. Take care not to over crowd the pan and only flip once when it becomes golden brown.
  4. Brown the other side as well. The purpose is not to cook the chicken here but to develop a golden crust. Take each piece out and set it aside.
  5. In the chicken drippings, toss around the chopped garlic and onions. Salt and pepper. Take out and set aside.
  6. Melt the butter and slowly sprinkle in the flour. Mix well to prevent lumps. Cook out the raw flour taste for a couple minutes then tip in the soy and honey.
  7. Slowly pour in the chicken stock. Mix, mix, mix.
  8. When the sauce begins to thicken slightly, return everything back to the pan and transfer it to the oven set at 350. Braise for 30-45 minutes or until the internal temperature reads 170.

Love,

Your Squishy Monster ^.~

Steamed Panda Buns 찐빵

I grew up eating these puffy buns.  Ours were always stuffed with sweetened red bean.  I didn’t even realize you could have them with anything else!  Of course, I know better now and can highly recommend a variety of fillings ranging from nutella to mozzarella melted into marinara but most importantly in this video, I’ll show you how to make very soft buns that poof up without the aid of any yeast.  Plus, I’ll show you how to steam these without a steamer and decorate the panda faces naturally, without any artificial dyes.

 

 

 

 

 

 

5.0 from 2 reviews
Steamed Panda Buns 찐빵
 
Prep time
Cook time
Total time
 
Author:
Serves: 8-10
Ingredients
Buns
  • 1½ c unbleached flour
  • ⅓ c powdered sugar
  • 2½ ts baking powder
  • ½ ts fine salt
  • ½ ts oil
  • ½ c room temperature whole milk
Filling
  • ½ c adzuki beans
  • 1½ c water
  • ⅓ brown sugar
  • Pinch of salt
  • 1 ts vanilla extract
Instructions
  1. In a bowl, mix together the flour, sugar, baking powder, salt, oil, and milk. The dough is ready when it forms together in a ball, has a smooth surface, and is no longer very sticky.
  2. In a greased bowl, cover the dough and allow to rest, undisturbed for 30-45 minutes or until doubled in size.
  3. For the filling, rinse the beans and soak overnight.
  4. The next day, slowly bring them to a boil. The water should be almost {if not all} evaporated and the beans will be soft when it's ready for the rest of the ingredients.
  5. Mash in the sugar, salt, and vanilla. A food processor will yield a smoother paste but you can also use a fork/potato masher/spoon.
  6. Scoop even balls with a ice cream scoop and allow to chill in the fridge while working on the dough.
  7. After the dough has risen, knead the dough if it's still sticky. If it's manageable, then skip this step. If not, use the least amount of flour possible to knead.
  8. Portion out pieces and roll out into circular disks that are thinner on the edges all around.
  9. Tuck a bean paste ball into the centers and pinch to seal.
  10. In a large frying pan lined with parchment/wax, lay the buns at least 2 inches away from each other. You can either do this in batches, several pans, or in a steamer. Carefully fill the bottom with water and clamp on the lid to steam for 15-20 minutes. Refill with water as needed.
  11. Please refer to the video for the panda face demonstration.

Love,

Your Squishy Monster ^.~

Black Velvet Cupcakes with Chocolate Webs

The weather here is deceptively warm yet, it’s too cold to go into the water anymore which only reminds me that summer is really gone *sigh* #firstworldproblems so when my neighbor approached me this weekend with a fun halloween project, I jumped at the chance to whip up these velvet cupcakes with a spooky halloween spin but they’re still moist little cakes crowned with the glory of fluffy cream cheese frosting.  It served as a delicious token telling me that the best holidays are just around the corner and you already know I could eat this frosting by the spoon bucketful!

 

 

5.0 from 1 reviews
Black Velvet Cupcakes with Chocolate Webs
 
Prep time
Cook time
Total time
 
Author:
Serves: 2 dozen
Ingredients
Cake
  • 1½ c unbleached flour
  • 1 ts baking powder
  • ¼ ts fine salt
  • 2 tb black or natural cocoa
  • ½ c oil
  • 1 c sugar
  • 2 ts lemon juice or apple cider vinegar
  • 2 room temperature eggs
  • ½ c room temperature buttermilk
  • 1 ts vanilla extract
  • Black gel color*
Frosting
  • 16 oz soft cream cheese
  • 2-3 c *sifted* confectioners sugar
  • 1 ts pure vanilla
  • 1 tb heavy cream {optional}
  • ¼ ts fine salt
  • Melted chocolate for webs
Instructions
  1. In the first bowl, sift the flour, baking powder, salt, and cocoa together. Set aside.
  2. In the second bowl, blend the oil and sugar.
  3. Add the lemon/vinegar.
  4. Whisk the eggs, milk, and vanilla.
  5. In 3 separate but quick additions, stir in the first bowl of dry ingredients into the second bowl. Do not over mix.
  6. Lastly, tin the batter to your liking.
  7. Bake at 350 for 16-18 minutes. Do not over bake.
  8. For the frosting, break up the cream cheese and slowly blend in the sugar.
  9. Add the vanilla and cream, if using} and salt. Whip until fluffy.
  10. Please refer to video to recreate the chocolate webs.
Notes
Natural options: activated charcoal, black cocoa, mixing homemade primary colors.

Love,

Your Squishy Monster ^.~

Buttery Soft Mall Pretzels

I’m strange in that the mall holds no special power over me except for its temptation of junk food that lures me in.  Hey, I try to maintain a reasonable diet but a life without carbs is no life at all!  One of my favorites are the soft pretzels.  If there’s promise of one in sight, I’ll gladly accompany you to the mall.  Otherwise, forget about it.

These are special because they’re much easier than you’d think, requiring no special equipment or ingredients.  They may be simply enjoyed requiring nothing more than a liberal brush of butter and sprinkle of salt but can also be served sweetly or even split to stuff with deli meat, burgers, pizza filling, cheese {oh, and the list goes on}!

 

 

 

 

 

 

 

 

 

5.0 from 2 reviews
Buttery Soft Mall Pretzels
 
Author:
Serves: 4-6
Ingredients
  • 6.25 oz unbleached flour
  • ¼ ts fine salt
  • ½ ts sugar
  • 1½ ts yeast
  • ½ c warm water
  • ¼ c warm water
  • ½ tb baking soda
  • Melted butter for brushing
  • Salt to sprinkle
Instructions
  1. Stir the flour, salt, and sugar.
  2. Stir in the yeast and ½ c water that's at 110 degrees. It's important not to kill your yeast with water that is too hot.
  3. If mixing by hand, knead for at least 10 minutes or until very smooth. If using a stand mixer, mix for 4-6 minutes until very smooth. The dough is ready when it is no longer as sticky and holds its shape.
  4. Lightly grease a large bowl, place the dough in, cover, and allow to rise for 30 minutes.
  5. When it's doubled in size, check the texture of the dough. If it's still a bit sticky, use a light dusting of flour and knead until smooth. Don't use too much flour. Otherwise, cut into portions and roll out long ropes. The length you desire is up to you. Shape into a pretzel.
  6. In a shallow bowl, microwave the ¼ c water and baking soda for 40 seconds. Dip each pretzel into this water, blot off any excess, salt {for salted ones}, then lay on lightly greased baking sheets. Allow them to rest for 10-15 minutes before baking.
  7. Bake at 450 for 7-9 minutes.
  8. Butter when hot.
Notes
For this recipe, you can either use your hands or a stand mixer with its hook attachment. The latter is much easier.

Love,

Your Squishy Monster ^.~

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