Apple Cherry Pie

Homemade apple pie. There aren't many desserts more All-American than this one, don't you think? This means of course that, me being me, I had to find a twist to this classic. Luckily, I think I hit the jackpot right off with this recipe for apple pie with dried cherries.

Ever since I made those black forest cupcakes last month, I've harbored a growing fascination for cherries. As luck would have it, Sam at Oh! Nuts (a great online seller of bulk nuts, dried fruits, and more) offered me some free product samples. Before I knew it, a pound of dried sour cherries (plus some nuts I'll tell you about later) rested in my hot little hands. Man, were these good! Juicy and flavorful straight from the resealable package, they plumped up beautifully when baked with juicy apples in pie.

Wordless Wednesday: Squashed (Happy Early Thanksgiving!)

Spiced Apple Cupcakes with Brie Frosting

UPDATE: Iron Cupcake voting is now open HERE through Friday, December 4 at noon. Please go check out all the wonderful apple cupcake creations and vote for your 3 favorites!

Most days during the fall, I love nothing better than to bite into the sweet, crisp flavor of a fresh apple. We've all heard the old adage: "An apple a day keeps the doctor away." As it turns out, apples are quite full of heart-healthy antioxidants, fiber, and flavonoids (WHFoods). In Norse mythology there was even a magic apple said to bestow eternal youth. Now I wouldn't bet on that last bit. But I can at least pat myself on the back whenever I enjoy my daily snack. With such a love of the fruit and new found appreciation for its benefits, I was excited (though not really surprised) to hear that the November Iron Cupcake challenge ingredient was apple.

Pairing apples with sweet, warm spices like cinnamon, nutmeg, and cloves just feels right for fall. Like diving into a big pile of leaves feels right...or putting on your favorite mittens. I used an apple-carrot cake as my point of departure. The carrots in the original were quickly replaced by more grated apples to maintain the purest apple flavor and out-of-this-world moistness. Throw in a few grinds of fresh black pepper and my base was complete.

Now came the subtle twist: brie and cream cheese frosting. Odd-sounding at first, this pairing really isn't surprising when you consider all the fruit and cheese appetizers we enjoy. I actually added about half the brie specified in the recipe below. Its flavor was barely distinguishable but added that "something special" that made people take notice. In fact this creation produced one of the nicest compliments I've ever received for my baking: a friend told me the day after eating one that she couldn't get it out of her mind.

I loves me some brie though, so I'll up the amount next time. Has anyone else tried frostings made with unconventional cheeses (not cream cheese or mascarpone)? I'd love to hear about them. =)

Month of Vegan Cookies: Espresso Chip Oatmeal Cookies (Continuing Giveaway)

Do you, like me, often need a swift kick in the behind to jump start the morning? Now come on, be honest… Well if you do tend to be more zombie than human at the start of the day, the double jolt of caffeine in these cookies should fix you right up. In contrast to my last coffee-flavored creation, these babies -- which contain a whopping 2 tablespoons of instant espresso powder -- make absolutely no effort at subtlety.

***A quick note for anyone tempted to substitute: the espresso powder called for is worth tracking down. The smoothness and intensity of flavor in these cookies is easily distinguishable from anything I’ve baked using instant coffee granules. For the same reason, though, I’d recommend the caffeine-sensitive among you to halve the espresso powder in this recipe.***

Stimulating discussions about stimulants aside (I see you cringing =p), these espresso chocolate oatmeal cookies are quite the treat. Crispy edges hug a center that’s slightly soft but still chewy from the oats. Two forms of chocolate and (as I might’ve mentioned) all that espresso powder give each bite a wonderfully rich, roasted flavor and aroma. And their bittersweet edge is reined in by both white and brown sugars.

FLAVOR: 4.5/5
TEXTURE: 4/5
EASE OF PREPARATION: 4.5/5
OVERALL: 4.5/5

Lastly, may I remind you that all this deliciousness is achieved without eggs or dairy? This is the second cookie I’ve tried from Vegan Cookies Invade Your Cookie Jar and my favorite yet! I’ve been loving the simple ingredients and prep (no mixer required) called for by the recipes so far and can’t wait to test 2 more for my Vegan Month of Cookies series. Just a friendly reminder that if you'd like to win one of 3 copies of this book, simply leave a comment (including your e-mail) on this or any other post in this series. I'll pick the winners at random and let you know in my review post.

Invasion of the Cute Cupcake Paraphernalia

Phew! Now that I've made the latest Cupcake Hero entry deadline, I can finally get some other unfinished business outta the way. You may recall that I won Cupcake Hero waaaay back in September for my Caramelized Banana Creme Brulee Cupcakes. Well you'll think me silly (the host sure seemed to =p) but I didn't even know what the prizes were at that point.

Does CB have the most adorable signature or what?

Now picture my delight when a BUNCH of wonderful prizes arrived at my doorstep a few weeks ago. I loved it all and started using everything right away. My favorites so far are the amazingly realistic cupcake magnets and rockin' leather cupcake keychain. To current and potential (you can join us anytime!) Cupcake Hero-ers, isn't it amazing that one of us wins all this every month?! Please also check out our host CB's in-depth descriptions and up-close photos of all the prizes here!

Front: Kitchen towels from StitchesAPlenty
2nd Row (left to right): cupcake-flavored lip balm from KupcakeNaturals,
magnets from ThreeRabbits, and earrings from TinyTokenDesigns
3rd Row (left to right): Card from CB, Stationary from Liz Sage, LLC,
phone/iPod case from GadgetGear, Akinosie chocolate and cocoa powder,
and keychain from Leather Prince

I also won these adorable oven mitts from Sygnet Creations.
(but other items pictured below are my own)

Coconut Coffee Cupcakes with Peanut Butter Frosting

Just when I thought cupcakes would be scarce around here for a while, the deadline (eek - today!) for November's peanut butter themed Cupcake Hero challenge crept up on me all ninja-like. Talk about squeaking by last-minute. I suppose I’ve always worked better under pressure anyway. So let's get started already!

First things first, you should know that we have a theme song this month: the net-(in)famous and ridiculously silly "It's Peanut Butter Jelly Time!" If you haven't seen the video yet, I (respectfully) demand that you go watch it now.

A PB & J pairing was the first idea to spring to mind when CB announced peanut butter as the theme. Yet as much as I love that childhood classic, the time was ripe for a more sophisticated way to satisfy our PB (and cupcake) cravings. Of course the few days I gave myself to find an idea dragged into weeks. But lo and beyond, while mulling things over during lunch break, I only had to look down for inspiration to smack me in the face. Why not coffee?

Thus this coconut coffee cupcake with peanut butter swiss meringue buttercream frosting (SMBC) was born. I threw some coconut milk into the cake batter to add richness and complexity of taste that enhances without overpowering, like any good supporting actress. The real star here, though, is the peanut butter buttercream. It's silky smooth, not too sweet, and perfect for piping those beautiful swirls (which we all know get the most oohs and aahs).

This frosting was, in a word, amazing, and I can't wrap up this post without thanking Judy of Judy in Her Natural Habitat: The Kitchen for invaluable guidance about making SMBC. If you haven't already, please swing by her blog to see all the impressive creations. Some of my favorite posts of hers are the photo tutorial for making swiss meringue buttercream, her many flavors of SMBC, and especially her homemade cupcake wrappers which look cooler than any I've ever seen for sale. Thanks so much, Judy! And I hope these photos reveal me to be a dedicated student.

Blackberry Kuchen

Oh blackberry kuchen, could I have fallen any harder for you? It had seemed a lost cause to drag myself out of bed this dreary Friday morning. That is, until I remembered you sitting so prettily in the fridge. Just waiting for my curious fork. For my eyes to widen as taste buds registered your delightfully tangy sweetness, your unexpected creaminess. I'm still rather embarrassed at how a squeal of delight escaped right then.

And while we're having our little chat, let me just say sorry for ever doubting your potential. With a measly 4 tablespoons of butter and low-fat yogurt, your ingredient list didn't quite scream "fabulous!" Oh but you were, and it's ironic now that you've made me giddier than most cakes with 2-3 times the fat. You were a hit with my coworkers too and sadly disappeared faster than I could say "seconds." But no matter. I expect to bring you back within the week to meet my mom. Yes, you're that good. But do try not to let it go to your head. Yours truly, Xiaolu.

Month of Vegan Cookies: Sweet Potato Blondies (Plus Cookbook Giveaway)

You may not realize it yet, but a revolution is afoot. I've got 2 words for you: vegan cookies. Here's the deal. Isa Chandra Moskowitz and Terry Hope Romero, the same vegan mavens who gave us my favorite cupcake book, have just unleashed the cookie equivalent. I suspect they know that everything's cuter in pairs (smart ladies!). Vegan Cookies Invade Your Cookie Jar holds a gorgeous collection of egg and dairy-free recipes for everything from old favorites (like chocolate chip cookies, fudgy brownies, and NYC black & whites) to what're bound to become new classics (like Mexican hot chocolate snickerdoodles and Irish creme kisses). Even adaptations of some store-bought cookies, including Lazy Samoas and Nutter Betters, make an appearance.


By now, you can probably see why I've been salivating since this book arrived last week. In the meantime, I've come up with a plan of action and hope you'll follow along with me!

THE PLAN: I'll bake 4 cookies from Vegan Cookies in celebration of its release, post a review shortly thereafter, and also give away some free copies of it. If you'd like to win one of 3 copies of this book, simply leave a comment including a way to contact you on any post in this series, including this one. I'll pick the winners randomly and announce them together with my review.

Pasta with Roasted Red Pepper Cream Sauce

The sweet, smoky flavor of roasted red peppers is, in my opinion, a lovely addition to almost any savory dish, be it soup, salad, sandwich, or pasta (as in today’s recipe). These are such a beloved ingredient that I try to roast and freeze several pounds of peppers when they’re in season. A beyond worthy investment, since they liven up my meals throughout the winter months.

Sadly the frenzied pace of work knocked that plan right off my plate this summer. But to my delight, these pretty reds were on sale at the Asian grocer just last week. Wouldn’t you know, I snatched some right up for roasting! If you have a gas stove, you have the option of blackening bell peppers directly over a burner flame. Just be prepared for any hot juices that may break free! The smell is tantalizing but the mess is not, so I stick with the oven broiler method I’ve set out in detail after the jump.

Roasted red peppers shine in anything from lasagna rolls to hummus; the possibilities truly abound. But if what you seek is a creamy yet light, spicy and flavor-packed pasta dish that can be easily doubled for company, I humbly offer my recipe.

Luffa...Not Just For Scrubbing Your Back

The awesome diversity of ingredients used in day-to-day cooking around the world has always fascinated me. For example, there’re at least a dozen varieties of leafy green vegetables common to Chinese cooking that aren’t found in American cuisine. And I know from my best friend who’s Gujarati that the same applies to Indian food but with a totally different set of yummy greens.

And then we approach the world of Asian squash. To start , you’ve got bitter melon, fuzzy melon, winter melon, and loofah squash. Wait…what? Isn’t loofah what I use to exfoliate? I can guess that’s what you’re thinking and actually yes, it really is! But the same plant picked at an earlier stage is also commonly eaten across Asia and Africa.


Of course its texture as food is nothing like its dried form (thankfully!). Quite the opposite, loofah (or luffa) flesh becomes silky with a delicate, slightly sweet flavor when cooked. Also known as ridge gourd, Chinese okra, and Si Gua (in Mandarin), this squash soaks up other flavors beautifully. Chinese cooks frequently make it into a simple stir-fry with seafood and/or pork. I didn't have the former on hand and don’t eat the latter, so you'll find my vegetable stir-fry recipe after the jump. But if you have a need for meat, you can grab some great tips and a recipe for luffa with pork here.

Blonde Ginger Cookies

Man, I've really missed baking cookies! It's plain to see I've been besotted with cupcakes for the last few months like a schoolgirl over the moon with her first crush. But now that the infatuation has subsided a bit (but not to worry, Miss C and I have an extensive affair ahead of us yet!), I'm ready to make more time for my other baked companions (e.g., cookies, brownies, larger cakes).

A cookie was really the only choice to jump back into the larger baking sea. You see, I've been baking cookies mostly on my own since middle school. My mom is a wonderful cook of home-style Chinese food, but she has not a baking bone in her body. A family friend actually started it all by giving a beautiful Better Homes & Gardens cookbook to little 6th-grade me. With this bible in hand, I made my first batch of deeee-lish-us (classic peanut butter criss-cross) cookies and began a lifelong appreciation of fresh home-baked goodies.