RECIPE: White Tea and Ginger Soap

Posted by Hirono

Once in awhile, I ponder upon random things, like why the decaf version of The Original Donut Shop Keurig K-Cups needs to cost almost twice as much as the original kind which sells for $27 for 72 counts … or whether Man with the Yellow Hat will ever get together with Professor Wiseman.

Or if I should name a soap based on a scent(s) or an ingredient(s), or both.

Still unsure, I’m calling my new batch of soaps White Tea and Ginger Soaps for now because that’s what I used to fragrance them, but technically, they would be called Olive Oil, Macadamia Nut Oil, and Shea Butter Soap with White Tea and Ginger. But really, this is so not important compared to the love life of a cartoon character who wears the same yellow outfit day in and day out and keeps a very curious monkey as pet.

I hadn’t made soaps in a while but a recent trip to Lush reignited my love for the craft, and watching the oils and lye swirl together to make a lovely soap reminded me how much I love soap making!

pink line
White Tea and Ginger Soap

This recipe makes 1200 g batch

Ingredients:

Olive Oil (30%): 360 g
Macadamia Nut Oil (30%): 360 g
Shea Butter (20%): 240 g
Palm Oil (10%): 120 g
Coconut Oil (10%): 120 g

Distilled water: 467 g
Lye (85% discount): 145 g

Scents:

White Tea and Ginger Fragrance Oil: 4 tablespoons
Lavender Essential Oil: 15 drops
Grapefruit Essential Oil: 15 drops
Chamomile Essential Oil: 10 drops
Bergamot Essential Oil: 10 drops

Colorant:

Madder Root Powder (for pink color): 1 teaspoon

Note:

I usually make naturally scented soaps (with Essential Oils only) but I was SO in the mood to make Lush-like, heavily scented soaps so I used a little more Fragrance Oil (FO) than usual. If you like a more subtle-scented soap, I recommend reducing the amount of FO or omit it altogether. But these soaps smell incredible — just what I needed to rekindle my love for handmade soaps!

These are super moisturizing for your skin, thanks to shea butter and macadamia nut oil, and produce a gentle but satisfying lather. This is definitely one of my favorite and my go-to recipes.

Happy lathering!

Third Time’s A Charm

Posted by Hirono

I’ve been pursuing the best recipe for banana and other autumn-inspired bread loaf lately, hoping to concoct the best combination of spice and fruits / veggies to create the fluffiest loaf fit for this beautiful fall weather. I’m open to any combination, as long as the loaves do not contain white flour, white sugar and butter. I would like to someday create a recipe that are completely plant-based (no eggs) and oil free (perhaps replace the oil with apple sauce) but I’ll settle for the hybrid version of the old classic for now.

Pumpkin Bread

pumpkin bread
I have a go-to banana bread recipe that I’m very happy with. It gives me wonderful results every time, so of course my logic is that if I substitute the mashed bananas with pureed pumpkin, I’ll be able to recreate the same, amazing result, right?

That would be too easy.

The loaf came out more pumpkin pie filling than pumpkin bread, and since pumpkin puree doesn’t have the same sweetness ripe bananas naturally bring, the loaf lacked the cloying punch. Unfortunately, even the generous amount of chocolate chips weren’t enough to emulate the dessert-like sweetness. It wasn’t at all terrible and a big red “fail” stamp might be a little too harsh but this recipe definitely needs some fine-tuning.

Zucchini Walnut Bread

zucchini bread
I go nuts for zucchini walnut breads. I still remember the first time I bit into one from Starbucks, which went ridiculously well with my cup of café soy misto during the long commute on the 101 freeway. It was incredible, but as in all good things, I had to bid farewell to it when I discovered that the seemingly innocent-looking muffin contained 28 grams of fat and 52 grams of carbohydrate (28 of them sugar). The muffin has been discontinued since, by the way.

Anyway, my attempt to recreate my favorite loaf, bread, muffin, or whatever, was a big fat fail as well. I played around with flour to make it denser and increased the amount of maple syrup, etc. but the result wasn’t as extraordinary as the ones I remembered from the mega coffee joint. I’m really going to need to study up on the science of baking so I’ll be able to create the fool-proof version of this yummy delight! But I’ll get there.

Banana Chocolate Chip Walnut Bread

banana bread

It’s true what they say – third time’s a charm!

I just made some small tweaks to an already-delicious banana bread recipe, but those little things made a huge different in the finished loaf. I might have perfected the recipe for the best banana bread!

Here’s the 2.0 version of the banana bread (See other posts on banana breads here and here).

1-3/4 cups whole-wheat flour
1/3 cup agave nectar
1 teaspoon baking power
1/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
2 large eggs
1/3 cup olive oil
3 ripe bananas
1 teaspoon vanilla

The changes I made from the original recipe are:

I replaced the all-purpose flour with whole-wheat flour. I no longer keep the white flour at home. You can definitely taste the different but not enough to turn you off. I actually like the nuttiness of the whole-wheat more.
I reduced the amount of flour from 1-3/4 cups to 1-1/4 cups.
I changed the oil from canola to olive since that’s what I have in my pantry almost always.
I blended the bananas in a Magic Bullet blender instead of mushing them with a fork. I initially did this because the bananas I was using weren’t as ripe and it was hard to mush them by hand. I think it resulted in a fluffier loaf.
I also put the eggs, agave nectar, oil, vanilla extract, and cinnamon together in a blender. Again, I think this helped create an airy texture. If you have a large blender, you can mix everything, including bananas, together at once.
I increased the amount of cinnamon from 1 teaspoon to 1 tablespoon. I just can’t get enough of the warm spiciness!
I added ¼ cup each of milk chocolate chips, white chocolate chips, and coarsely chopped walnut. It’s no longer healthy banana bread but the combination makes the loaf so desert like and satisfying!
I slightly under-baked the bread for a less-dense texture.

I’m loving this fall weather!

Teany’s Top-Secret Chili

Posted by Hirono

I go through a major purging spree about three times a year. My first major overhaul took place last October, after I read this Japanese organizing book called “人生がときめく片づけの魔法” (Jinsei ga tokimeku katazuke no mahou) or “The Life-Changing Magic of Tidying.” (It’s translated into English and will be available in October 2014.) This book – that suggests that we should surround ourselves only with things that truly make us happy and bid farewell to the rest that no longer serve us — truly changed the way I look at things, as well as people in my life. The book helped me unload what feels like half of my belongings, including more than 10 large cardboard boxes full of cookbooks that I once considered as some of my most cherished possessions.

While I was able to part with books that I once believed I could never live without with a surprising ease, there is one book that always manage to hang on! It’s a cookbook / tea guide / memoir (the real classification of this book remains a mystery) written by musician Moby and his then girlfriend Kelly Tisdale titled Teany Book. I’m not a fan of Moby (in fact, I’ve never heard his music) but I love teas, and I’m addicted to collecting delicious vegan recipes.

I think this book is worth picking up, just for Teany’s Top Secret Chili recipe. I recreated this delicious meat-free chili last night, and the result was as amazing as the one I tasted in the Lower Manhattan tea house.

The secret: coco powder, cashew nuts, and espresso!

I reduced the amount of garlic (1/4 cup seemed a bit too excessive), omitted seitan (because I didn’t have it on hand) and added one zucchini, but followed the recipe for the rest. (You can find the recipe by clicking here). I’m so in love with this healthy version of the classic comfort food, this will surely become a staple at our house! I served the bowl with a dollop of yogurt, avocado chunks, and a splash of Tabasco, which made it even more delicious.

English Muffin Bread from Cook’s Country

Posted by Hirono

My new obsession: America’s Test Kitchen from Cook’s Illustrated, on American Public Television’s Create channel.

I just can’t get enough of Christopher Kimball and his wicked dry humor. He reminds me of a slightly more cynical version of Alton Brown — both equally scientifically geeky. And I also can’t get enough of the recipes! Every time I watch the show, I get the urge to go into the kitchen and cook up whatever I just saw. And that’s exactly what I did with the English Muffin Bread.

It probably wasn’t the wisest thing to heat up the oven to bake this bread when it was over 100 degrees outside, but the result was well worth the sweat. The recipe is super easy and this yeast dough comes around in no time. And the best part – there’s NO KNEADING INVOLVED!

The end result – a perfectly soft and chewy bread, with every nook and cranny waiting for a slather of strawberry jam. It may not look like the round and thin disk that we might be accustomed to, but it’s English muffin alright.

English Muffin Bread
From Cook’s Country

The original recipe made two 8½ by 4½-inch loaf pans but I cut the recipe in half to make just one loaf. What you see below is for one loaf. The instruction was taken directly from the Website.

Ingredients:

Cornmeal
2-1/2 cups bread flour
2 teaspoons instant or rapid-rise yeast (one packet)
1/2 tablespoon sugar
1 teaspoons salt
1/2 teaspoon baking soda
1-1/2 cups whole milk, heated to 120 degrees

bread 1

Grease 8½ by 4½-inch loaf pan and dust with cornmeal. Combine flour, yeast, sugar, salt, and baking soda in large bowl. Stir in hot milk until combined, about 1 minute. Cover dough with greased plastic wrap and let rise in warm place for 30 minutes, or until dough is bubbly and has doubled.

Stir dough and divide between prepared loaf pans, pushing into corners with greased rubber spatula. (Pans should be about two-thirds full.) Cover pans with greased plastic and let dough rise in warm place until it reaches edge of pans, about 30 minutes. Adjust oven rack to middle position and heat oven to 375 degrees.

Discard plastic and transfer pans to oven. Bake until bread is well browned and registers 200 degrees, about 30 minutes, rotating and switching pans halfway through baking. Turn bread out onto wire rack and let cool completely, about 1 hour. Slice, toast, and serve.

Is it fall yet?

RECIPE: Homemade Laundry Detergent

Posted by Hirono

I’m hardly the first person to try the homemade laundry detergent (I can easily be the last) but I recently put it to the test and found that it works great! The strong, nose-twisting scent of Fels-Naptha soaps overwhelmed me at first (okay, it’s not that bad), but I was happy to find that the smell goes away after a wash, leaving clothes with a clean and crisp feel.

I don’t know which site(s) to attribute the recipe to because everyone pretty much offers the same combination of washing soda, Borax, baking soda, and Fels-Naptha soaps, just in different amounts. Some adds color booster (like Oxy Clean) and fabric softener, but I just stuck with the basic.

Here’s my version of the ever-so-popular homemade laundry detergent!

Homemade Laundry Detergent
Makes 1 gallon

Ingredients:

4 Cups Borax
4 Cups Washing Soda
4 Cups Baking Soda
2 Fels-Naptha soaps

Instruction:

Grate Fels-Naptha soap bars with cheese grater (I ran them through food processor afterward for finer grate). Pour in Borax, Washing Soda, Baking Soda, and grated soaps in a jar (I used one gallon cracker jar) and mix well. Use 2-4 tablespoons per load.

Orange Carrot Soup

Posted by Hirono

soup 2

I developed a culinary crush on Melissa D’Arabian back in 2009 when she won the Next Food Network Star with her down to earth and wallet friendly menus, with a dash of her tenacious spirit. Then I cancelled cable and we went our separate ways … until we reunited when I purchased her cookbook, Ten Dollar Dinners!

I love buying cookbooks but I rarely cook from them (I read them like a literature), but this one is different. All the recipes look delectable and approachable. They are the culinary version of a girl next door – non-assuming and accessible– just like Melissa herself.

My first attempt from the cookbook: Orange Carrot Soup (you can find the recipe on the FN website, under the name, Orange-Scented Soup). The soup is infused with orange zest, which gives this lovely earthy soup a special twist. I used a lemon zest instead but it was still very lovely. My husband enjoyed it too, and this will surely become a go-to soup in chilly fall / winter nights. And yes, the soup cost next to nothing, delivering on her promise.

We paired the soup with Salade Nicoise with Lemon-Thyme Vinaigerette (p.93) from the cookbook for dinner.

Orange Carrot Soup
Adapted from Ten Dollar Dinners

Ingredients

1 tablespoon olive oil
3/4 pound carrots, roughly chopped
1 medium onion, roughly chopped
1 clove garlic, smashed
2 teaspoons finely grated orange zest
2 teaspoons dried oregano
1/4 cup white wine
1 1/2 cups chicken or vegetable stock
1 1/2 cups water
Salt and freshly ground black pepper
2 tablespoons light sour cream, divided

Directions

In a medium saucepan, heat the olive oil over medium heat. Add the carrots and the onion and sweat until the mixture starts to soften, about 5 minutes. Add the garlic, orange zest and oregano and cook until fragrant, another 1 to 2 minutes. Raise the heat and deglaze the pan with white wine. Add the stock and water. Bring to a boil and reduce to a simmer. Cook until the carrots are tender, about 8 to 10 minutes. Cool the mixture for about 5 minutes before processing.

Process the soup in a food processor or blender until smooth. Season with salt and pepper, to taste. Pour into serving bowls and swirl in a heaping teaspoon of sour cream before serving.

I love this cookbook and Melissa’s recipes so much that I created a new categories for it! 🙂

Leek and Potato Soup with Homemade Roll

Posted by Hirono

I spent a wonderful afternoon with my friend D who I call the future mother-in-law for Pon Pon. She has an adorable son born just two weeks after our daughter and we are hoping that they’ll get married when they grow up.

On the way home, Pon Pon and I took a field trip to Whole Foods Market in Pasadena. A trip to this giant farmer’s market for mommy is like a trip to Disneyland for kids — it’s an ultimate adventure. I think she knew this because she slept in her stroller the entire two hours that we were there and gave me the freedom to roam through each aisle for unique finds (LOVE her).

This particular Whole Foods is pumped on steroid, a two-story affair packed with amazing things you never knew we needed but you suddenly can’t live without, like organic leeks. I brought home two stalks of these green onion-looking vegetable (among few other items which cost me $100) and made leek and potato soup for dinner.

Leek and Potato Soup
(Serves 4)

Ingredients:

2 large leeks, chopped (Only use the white part. Make sure to wash thoroughly.)
2 medium-size potatoes, peeled and cubed
1 garlic clove, chopped
4 cups water
1 cup milk (I used 2% fat)
1 tablespoon olive oil
Salt and pepper
3 teaspoons all-purpose flour (optional)
1 teaspoon green onion, chopped (for garnish)

Direction:

Saute the leeks and potatoes with olive oil in a large saucepan over medium heat until the leeks become translucent.

Add water and bring to boil. Let it simmer for about 5 minutes. Turn the heat to medium low.

Using an immersion hand blender, puree the vegetables until completely smooth. If you don’t have a hand blender, you can use the regular kind. Be careful, as the liquid is piping hot.

Reduce the heat to low and add milk. Add salt and pepper to taste.

Optional: Since this recipe doesn’t use cream, the soup is a little on the smooth size … but you can use flour to thicken the soup, if you like. Simply temper the flour by adding a ladle-full of hot liquid to it and stir. Stir quickly and make sure to get rid of all lumps. Add the liquid back into the soup slowly while stirring. The soup should thicken up a bit after a few minutes.

Sprinkle chopped onion before serving. Serve with crusty baguette or a roll (recipe follows).

Homemade Dinner Rolls
From Esse, March 2008
(Makes 6 rolls)

Ingredients:

300 g bread flour
5 g dry yeast
100 g granulated sugar
5 g coarse salt
195 g water (at 35 degrees celcius)
10 g unsalted butter (at room temperature)

Direction:

Combine the sugar, salt and water in a bowl, and stir until everything is dissolved. Add the flour and dry yeast and mix with hands. When the mixture thickens a bit (and not too watery), pound it on the side of the bowl until you’re able to form a dough.

Take the dough out of the bowl and knead it on a floured kneading board for about 10 minutes.

Rub butter onto the dough. Fold the dough and slap it onto the kneading board. Repeat several times.

Put the dough in a greased bowl and cover with a plastic wrap. Let it rest, until the dough doubles in size, about an hour.

Insert a finger into the dough. If the hole closes up, you need to let it rest a little longer. Release the gas by pushing down on the dough.

Divide the dough into six portions using a pastry cutter or a knife. Roll each dough into a ball and line them on a floured surface. Cover with plastic wrap and let them rest for about 25 minutes. Insert a finger into the dough. If the hole closes up, you need to let it rest a little longer.

Roll each dough into a ball again and line them on a baking pan, an inch apart. Bake at 390 degree F for about 15 minutes until golden brown.

Okay, I will admit – these finished rolls aren’t supposed to look like this. They were supposed to have a lovely golden brown crust … but instead, I got these pale-looking things. I was so bummed when my rolls didn’t brown properly, and they became as hard as a hockey puck! I still haven’t figured out why that happened, but I’m going to try this recipe again to troubleshoot!

Other than the outside, the rolls came out pretty good! Once you slice into it, the crust was perfectly chewy and the inside pleasantly moist.

Azuki Mushi Pan

Posted by Hirono

During our first few weeks of parenthood, many veteran moms and dads reminded us that tough times will eventually pass, and we’ll be rewarded with better days in the near future. My husband and I trusted those words and kept our eyes on the prize … and after many stressful days and sleepless nights, I think the day has finally arrived!

I’m not sure if it’s because Pon Pon is a lot more low maintenance now that she’s 3.5 months old, or we parents have gotten used the routine (or maybe it’s a combination of many things, like not sweating the small stuff anymore), but our days are much more manageable now. The baby sleeps through the night (she goes to sleep at 8:00 p.m. and doesn’t wake up until 6:00 a.m. on most days), she’s happy during the day, and she’s just so fun to be around. And when she smiles … oh my, those giggles make all those early struggles worth it. I know that there will be many more sleepless nights to be had, but all in all, we’re in a really good, blissful place.

We’re so incredibly lucky.

My kitchen mojo has returned as well. It has become somewhat of a routine for me to go into the kitchen in the morning a few times a week and bake, before the baby wakes up. I’d turn on Today’s Show, say hello to Matt Lauer, and start mixing. I wouldn’t make anything too intricate or time consuming — just something that I can whip up in less than 30 minutes – but I really look forward to this quiet, tranquil “me” time in the morning.

Today’s sweet – Azuki (red bean) mushi (steamed) pan (bun). I posted a similar recipe before, but I think it’s worth repeating!

Azuki Mushi Pan （小豆蒸しパン）
(Makes 5)

150 g flour
40 g granulated sugar
4 g baking powder
150 ml milk
2 tablespoons prepared azuki
Sprinkle of salt

Instruction:

① Measure and mix the dry ingredients in a bowl. Add milk and azuki and mix, just enough to incorporate all ingredients. Be careful not to over mix.

② Divide and pour the mixture into 5 cupcake linings. Steam over high heat for about 15 minutes, or until inserted toothpick comes out clean.

➂ Cool the buns on a baking rack for a few minutes before serving.

Few pointers:

Don’t worry if you don’t have a steamer at home. Simply use a large saucepan with a lid and put a steel colander basket that you use to wash vegetables with inside.
Don’t over mix the dough. It really makes a difference in the fluffiness of the buns.
Don’t steam the buns too long and make sure that your steamer is really hot before putting the buns in.
If you put too much water, the buns will become wet and sticky.

These little fluffy buns are one of my favorite Japanese snacks. I like them so much better than cupcakes and have less calories since there are no oil or butter used here. The combination of airy bun and sweet aduki beans are exquisite. I’m going to try making the green tea flavor next time.

I’m realizing every day how important it is to maintain a good balance in life. Although the baby’s well-being is our upmost priority (and will continue to be), it’s still very crucial to put aside some quality time for myself … and that’s not being selfish. On a contrary, that’s what’s best for the baby too. Happy mom equals a happy baby.

Update:

A delicious variation of this confection is a green tea mushi pan. Simply add 2 tablespoons of matcha green tea powder with dry ingredients. They’re seriously good.

Itty Bitty Apple Pies

Posted by Hirono

pie 3

Ever since the arrival of Pon Pon three weeks ago, my life has turned into all things itty bitty – itty bitty onsies, itty bitty hats, itty bitty diapers, itty bitty burps, itty bitty (or not so itty bitty) poo, itty bitty time to sleep … you name it, everything has shrunk in size! And look, I’m even making apple pies in an itty bitty, individual size now!

I initially planned on making a regular-size apple pie, or even a French apple tart (Tarte de Pommes), but realized after I finished making the dough that I only had four, relatively small Fuji apples, which weren’t enough to fill the entire pie plate. So, instead of making a thin, sorry pie, I decided to make mini, individual size pies using ramekins as a baking dish.

Since the only thing that’s not itty bitty at the moment is my raging appetite (I hear that a body often mistakes sleep deprivation with hunger, which explains my recent urge to eat everything in sight), this is a great way for me to control each food portionl!

pink line Making the Pie Dough

I’ve tried several different recipes but I found this to be my favorite one for a pie dough. The texture of the dough is not overly buttery but comes out nice and flaky! I adapted this recipe / ingredient measurements from the William Sonoma’s website but modified the process significantly, and omitted using a food processor.

Itty Bitty Apple Pie
(Makes 4 servings)

Pie Dough Recipe

Ingredients:

2-½ cups all-purpose flour
2 sticks unsalted butter, chilled and diced into small cubes
1 teaspoon salt
2 teaspoons granulated sugar
½ cup ice water

dough 1

① Sift together flour, sugar, and salt in a bowl. Add butter cubes.

dough 2

② With a fork or a pastry cutter, mix the dry ingredients with butter. Try to break the butter cubes with the fork by smashing them against the bowl. A food processor is often used here but there’s no need to go out and get one if you don’t own the machine. Congratulations, you just saved yourself about $100.

dough 3

③ Slowly add water, one tablespoon at a time, as you continue to mix. This should add a little ease, as the dough gets more pliable. The mixture should have butter chunks the size of a small marble.

dough 4

④ Knead the dough. Although many recipes instruct you to do this on a lightly-floured surface, you can actually do it directly in the bowl. (Less dishes to wash — yipee!)

dough 5

⑤ Split the dough into two balls. Wrap each dough in a plastic bag and refrigerate for about 30 minutes. You will only use one for this recipe so you can freeze the other for future baking (It should last about two months in a freezer).

I suppose you can half the recipe and only make one ball but I think it’s always nice to have the extra dough handy, in case you get surprise visitors and want to impress them with a freshly-baked pie or something!

dough 6

⑥ Take the chilled dough out of a refrigerator and place it on a lightly-floured surface.

dough 8

⑦ Roll the dough with a rolling pin. Don’t worry about rolling it thinly yet.

dough 9

⑧ Fold the dough into three pieces, like folding a letter.

dough 7

⑨ Roll the dough again with the rolling pin. Repeat this several time, for about five minutes.

dough 11

⑩ Wrap the dough in a plastic wrap and refrigerate again, this time for about 20 minutes.

pink line Making the Pie Filling

I debated whether to cook the filling first or bake it raw. I decided on the former since Fuji is very firm and I was afraid that apple slices would still be too crispy after the dough bakes if I didn’t cook them first. I’m really happy with how it came out – a perfect filling with a gentle bite!

Pie Filling:

4 Fuji apples, peeled and sliced in small pieces
3 tablespoon granulated sugar
1 tablespoon cinnamon powder
1 teaspoon nutmeg
Juice of 1/2 lemon

filling 1

① Add the apples, sugar, cinnamon, and nutmeg in a saucepan over medium heat. Add lemon juice.

filling 2

② Cook the filling for about 20 minutes, until the sugar dissolves and the apple slices are tender, but not mushy. Remove the saucepan from the heat and let it cool for about one hour. It’ll be quicker if you refrigerate, for about 15 minutes.

pink line Putting Together the Pie

dough 12

① Preheat the oven to 425 degree (F). Take out the dough from the refrigerator and place it on a lightly-floured surface. Divide the dough into four equal pieces. Then, divide each piece in half. You should now have eight, equal size dough. You will use two (top and bottom) for each pie. Roll the dough into a thin layer with a rolling pin. The flattened dough should be larger than the ramekin.

dough 13

② Drape the ramekin with the dough and press it firmly against the dish. Be careful not to tear the dough, but if you do, simply press it together and seal.

dough 14

③ Spoon the chilled apple filling evenly into each ramekin.

dough 15

④ Trim the access dough from the side with a small knife. I used a sharp paring knife. Press the edge tightly around the ramekin with your fingers to seal the filling inside, to avoid spillage during baking.

dough 16

⑤ Press the rim around the ramekin with a fork for a pretty imprint.

dough 17

⑥ Score the center of the pie with a knife. This allows the air to go inside the pie during baking and help avoid filling explosion.

pie 1

⑦ Brush the top of each pie with egg wash, using a pastry brush, for a golden finish. Sprinkle a teaspoon of granulated sugar on top of each pie. Place each pie on the baking pan and put it in the oven. Bake for about 15 minutes, or until the dough is golden brown.

pie 2

⑧ Remove the pies from the oven and let them cool for a few minutes before serving.

pink line Serving the Pie

pie 4

You can remove the pie from the ramekin (it should slide right out, even without buttering the dish beforehand, if it’s still warm), or serve it directly on the ceramic dish. The pie will be amazing a la mode, with a scoop of vanilla ice cream.

pie 5

The filling is not too sweet and not too mushy – just perfect. And the crust has an amazing crisp to it. I know it’s not typical to use Fuji apples for a pie but I find this to be the best kind because of its texture (they’re nicely firm and crispy) and has the perfect combination of sweetness and tartness.

I know I’m two days late, but I hope everyone had a wonderful Pi Day on March 14, to celebrate the significant of the number π, by eating your favorite pie! Who knew mathematics can be so delicious!

Going Bananas

Posted by Hirono

It’s official – I’ve gone bananas.

With only three hours of sleep (in 15-minute increments) in the last few days, I’m now completely moody, incoherent, and utterly delirious. Ask my husband. He probably thinks my head will start spinning any day (if it hasn’t already), like a woman possessed. I actually don’t know how I’m still alive.

Thank goodness for my friend Y for recommending me a book called, “Bring Up Bebe,” about the wisdom of French parenting. I’m only halfway done with the book, but I’m already fascinated. In addition to plethora of common-sense-but-so-often-forgotten advice, there’s even a chapter on how to make babies sleep through the night! Boy, do I need to implement this technique immediately!

When life turns you into a banana, there’s only one thing to do – bake a banana bread, of course!

Please excuse me that this is a repeat of a post from 2009 (except I added some chocolate chips on this one). I baked a banana bread this morning and wanted to share some photos of this delicious dessert!

Banana Bread with Agave Nectar
(makes 1 loaf)

Ingredients:

1-3/4 cups unbleached all-purpose flour
1/3 cup agave nectar
1 teaspoon baking power
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs, lightly beaten
1/3 cup corn oil
3 ripe bananas, mashed (I like to leave little chunks in for texture)
1 teaspoon vanilla
1/2 to 3/4 cup chocolate chips (I used half semi-sweet and half milk chocolates).

Instruction:

①　Preheat the oven to 350 degree (F).

②　Grease the 9x5x3 loaf pan with corn oil and place parchment paper inside.

③　Sift flour, salt, baking soda and baking power in a bowl and put aside.

banana 1

④　In a separate bowl, mash bananas. Add vanilla, ground cinnamon, agave nectar, canola oil and eggs and mix them together.

banana 2

⑤ Add the wet ingredients into the dry ingredients. Add chocolate chips. Fold the wet ingredients gently into dry just until they mix evenly. The important thing to keep in mind here is not to over-mix as it will result in tough bread (so all you KitchenAid lovers, put those stand mixers away and grab a spatula).

⑥ Pour the mixture into the loaf pan. Bake in the oven for about 45 minutes (in the middle rack), or until a toothpick inserted in the middle comes out clean.