Get "nutted" up for the cool breeze of Autumn....Black Sesame Cupcakes with Ginger Glaze and Toasted Coconut Flakes~!

To some, black sesame and sweets might be an odd pair, but it is truly a flavour that is close to many Asian's hearts..especially during those unexpectedly windy Autumn evenings, there is nothing better than a bowl of lusciously fragrant black sesame soup that would send comforting warmth from within..


~ Black Sesame Cupcakes with Ginger Glaze and Toasted Coconut Flakes ~

makes 12


Ingredients

3/4 cup all purpose flour
1/2 cup cake flour
1/4 cup ground black sesame
1 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup black sesame butter
1 cup sugar
1/2 cup milk
4 large egg whites
Ginger preserve
Coconut flakes, toasted for garnish


1. Preheat oven to 350 degrees. Line 12-cup muffin pans with liners; set aside.

2. In a medium bowl, sift together flour, ground black sesame, baking powder, and salt; set aside.

3. In the bowl of an electric mixer, beat butter and 3/4 cup of sugar until light and fluffy.

4. Add flour mixture in three parts, alternating with the milk until just combined.

5. In the clean bowl, beat egg whites and gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form. Gently fold 1/3 of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining egg-white mixture.

6. Divide batter evenly among the muffin cups, filling each up to 3/4 full. Bake until the cupcakes are golden brown, 20 to 25 minutes. Allow the cakes to cool completely.

7. Spread thinly the ginger preserve, and decorate with toasted coconut flakes.



Bon Appetit~!

A forbidden crime for an enthusiastic cook..Exploring the "attractiveness" of frozen entree!

It is almost "sinful" to admit that I have opted in to try something frozen and pre-made for my dinner, but with the constant expansion of such complex concotions, I couldn't tame my growing curiosity..


As part of the Foodbuzz Tastemaker Program, I tried the new Birds Eye Voila Garlic Shrimp pasta, and it was a decent surprise. Having the shrimp frozen in their raw state kept them from being overcooked, and the pasta maintained al dente. Lucious corn kernels, though limited, gave the dish a fresh sweetness, however, the generic oily sauce is certainly in need of improvements!

Infuse a little fragrance into a ganache tart for celebration....Saffron Ganache Tarte with caramelized nuts!

A friend's graduation/summer celebrations always deserve some extra jazz! Among those glistening jewels of caramelized hazelnuts and pecans that dressed a tart with flaky buttery crust, your friends will be dazzled by a molten rich ganache that excites your olfactory nerves with lingering perfume.



~ Saffron Ganache Tarte with caramelized nuts ~

Ingredients:

Pre-baked homemade French pate sucree tart shells, glaze the interior with melted chocolate
Caramelized nuts (a combination of your favourite nuts..hazelnuts, pecans, almonds!)
Saffron chocolate ganache:
6 oz dark chocolate (66% to 72% cacao), chopped
1 tbs honey
1 cup heavy cream
1 generous pinch of good quality saffron


1. In a medium bowl, combine the chopped chocolate and honey. Set a fine strainer over the bowl.

2. In a small saucepan, heat the cream over medium-high heat until simmer. Add saffron and allow it to seep for 5 minutes. Pour the cream through the strainer into the chocolate mixture. Use a rubber spatula and gently stir the cream into chocolate with minimal agitation until the chocolate melts.

3. Pour the cooled ganache mixture into glazed tart shells, allow the ganache to set in refrigerator before decorate the tarts with caramelized nuts.


Bon Appetit~!

Inspired by a friend's favourite snack..Honey Chèvre Ice Cream with Sesame....

Crumbly, creamy with an attractive tangy palette, Chèvre has made frequent appearances my summer dishes. With this heavenly versatile fromage, my dear friend created her favourite snack for a twins baby shower..Chèvre ornamented with golden honey and fragrant toasted walnuts.


With the delicate balance between the fragrant sweetness of honey and the unique tartness of mature Chèvre that linger in a nutty afternote, wouldn't it be perfect to translating this experience into a dessert perfect for the humid hot summer!


~ Honey Chèvre Ice Cream with Sesame ~



Ingredients:

1 pint of homemade vanilla bean ice cream
5oz Chèvre
3 tbs honey
6 tbs toasted white sesame seeds, pulse in grinder into a fine powder


1. Combine the Chèvre, honey and sesame powder into a smooth paste.
2. Add this mixture into the homemade vanilla bean ice cream as it is half way through its churning process.
3. Freeze until it is completely firm.
4. Serve with drizzle of honey, or with toasted walnuts!

Bon Appetit!