Hello hello my fellow foodie friends! Happy Wednesday everyone! Two more days and it will be the weekend! 😋 Woot Woot! 🎉🎈🎊Today, I bring you my SUPER simple and easy to make chocolate bark recipe using Power Up Snacks Golji power! You only need 2-3 ingredients: Chocolates, nuts, and/or dried fruit of your choice 🍫🍇🥜 #ad
Well, hello there fellow food lovers! It has been awhile since I've posted on this page. I just graduated and started my new job at an eye clinic. Because of that, along with being a medical interpreter, a rape crisis counselor in my free time, and study for the MCAT at the same time, things have been a little hectic and I had to put food blogging (one of my favorite things in the world) on the backburner. However, now that I am more adjusted to my new schedule, I can do what I love the most - cooking and taking pictures of food! This simple and delicious apple tart is EXTREMELY easy to make and it will surely make an impression on your friends and loved ones! If you don't believe me, then try it out for yourself! I don't think you will regret it. If you feel like this recipe can be improved upon or you like to add a different twist to it, comment below and let me know!
First, sift the flour, sugar, and salt into a bowl. If you have a food processor, this process will definitely go a lot faster. However, if you don't have a food processor, don't fret! We can do all of this by hand. Of course, it might take you a bit longer doing this manually, but worry not, if you put your mind to it, you WILL get the job done! Add the butter and pulse a couple of times until the butter has broken up and blend into the dough. At this point, you should be able to still see the butter. They will just look smaller and more uniform at this point. While the food processor is still running, slowly pour the ice water into the mixture and pulse until you can see a dough forming! If you are doing this entire process manually, just slowly pour small amounts of ice water bit by bit into the dry mixture and mix everything slowly. I assure you that you will get your dough! Place the finished dough onto a floured surface, knead it into a ball, wrap it in plastic, and refrigerate this for at least a few hours. If you are in a time crunch, you can also just chill the dough for an hour or bake it straight afterward, In my experience, dough that is not chilled will be a bit tougher to roll out and will have a more intense butter flavor. Just do whatever rocks your boat.
Preheat the oven to 400 degrees F. You can line the sheet pan with either parchment paper or aluminum foil. If you only have foil and not parchment paper in your cabinet, no need to run out into the supermarket to get one. Just slather some butter onto that baby and you will still get a beautiful tart. Roll out the dough until it has the right thickness - not too thick and not too thin. If you have bought pie crusts in the past, that is the thickness that we are shooting for. Honestly, if you want to make a smaller or larger pie tart, who am I to judge? Go and do whatever makes you happy! ;) Just remember to trim the edges a bit either with a knife or with one of those rolling slicer.
Before you move onto the apple filling part, remember to put your rolled dough into the fridge. We like to keep the dough nice and chill before the baking process begins! Peel the apples and cut them in half. You can either slice and remove the stems and cores with a sharp knife or a melon baller if you have one. Cut the apple into 1/4 thick slices and place them diagonally onto the chilled dough. I tend to start from the middle and that somehow makes it easier for me. You can place it however you want. I've seen flower arrangements done on pie tarts before! Maybe I will be doing that next time. Lastly, sprinkle the sugar onto the pie and add some cold butter on top of it. We just want it it to melt beautifully and create a nice, caramelized crust for our apple tart.
Bake the entire thing for 45 minutes to 1 hour. At this point, the crust should be slightly brown and you can see the sugar crust gets nice and bubbly. When the tart is done, heat the jelly/jam in a small pan and add some rum into it. Then, use a brush and slather that baby with some delicious jam mixture. Of course, you can add a dash of cinnamon and nutmeg to make it more fall-appropriate. And that's it! You are done!
I think it's true when they say that girls tend to have a separate stomach for desserts. In my humble opinion, no matter if you are a man or a woman, almost everyone I have ever met definitely has a fondness for desserts - no matter how full they are! My dessert of choice is - of course - any dessert that has chocolate in it. However, there comes a time when even I have to admit to myself that chocolate-y desserts can sometimes be too overly rich and sweet. During times like those, I would be stuck in a limbo; contemplating about whether or not I should eat that chocolate cake and feel guilty afterward or eat a piece of fruit that I'm honestly not that enthusiastic about.
I have thought about making an olive oil cake before. But it seemed a little bit too plain for my taste. However, with the addition of the blood orange olive oil, the zest, AND the orange segments, however, these extra ingredients definitely bring the cake to a whole other level! The citrus-y components of these ingredients combined with the fruity olive oil create such a lovely cake! If you want to impress your friends, loved ones, or even people at your workplace party, then I highly-recommend you to make this little beauty!
This recipe is an adaption from Gourmet Blend's version of Blood Orange Olive Oil Cake.
If you are looking for a quick and simple pasta recipe for lunch or dinner, then do I have a dish for you! Zucchini noodles, or zoodles, is a healthier alternative to the traditional flour pasta that most of us are familiar with. For those who are either trying to avoid eating foods that are high in carbohydrates or have digestive issues when ingesting high amounts of gluten, then look into vegetable noodles! The only thing that you will really need to invest in is either a julienne peeler, a mandoline, or my favorite the spiralizer. They are super affordable and you can get them on Amazon or at your local grocery stores!
These fresh zucchini noodles are tossed in a homemade basil pesto sauce and sauteed garlic. It is super easy to make and I assure you, once you have these zoodles, you will definitely want to keep the recipe in your cooking arsenal!
Although I was born in Vietnam and lived there for 9 1/2 years, I did not know about Pho until I came over to America in 2001! I know what you might say, is Pho not a well-known Vietnamese dish?! How could you not know about it?! Well, to be honest, my family is from Da Nang. And I don't know if it is because my mum just did not like pho or Da Nang did not have a lot of pho stalls at the time, but the only hot vermicelli noodle dishes that I had ever tried back in the motherland were Bún bò Huế (Hue Spicy Beef and Pork Noodle Soup) and Bún Chả Cá (Fish Cake Noodle Soup). Therefore, you can imagine my surprise when I had a mega-sized bowl of pho for the 1st time. Guys, it was a magical moment. I seriously asked myself, how come I have never had this before?!?! The broth was deep, rich, and flavorful. It was a truly food-gasmic experience. Below is basically my rendition of what I think makes a great bowl of pho. If you have any suggestions, please comment down below and I will love to hear what you think about this recipe!
As always, everyone has preferences when it comes to spices. Always rely on your sense of smell and adjust the ingredients to your liking! Hope you enjoy this recipe!
Garnishes (never optional in my case):
1. Place the chopped onions and ginger directly on the cooking grate of a gas stove with a medium flame or in the oven lined with some foil. During the 15-20 minutes period, rotate the onions and ginger using some tongs so the skins on both sides will have the chance to char evenly. After they have softened and became fragrant, remove the onions and ginger from the stove top or oven and discard any flyaway onion skin.
2. Once the onions and ginger have cooled down, run the onion under warm water and rub off the charred skin. under warm running water, rubbing off the charred skin. Use a paring knife or vegetable peeler and remove the ginger skin. Cut the ginger in half and set the onions and ginger aside.
3. Take the chicken and salt it liberally. After 15 minutes, rinse it under cool water and cut off the wings. Remove any of the loose fat that is hanging from the chicken and chop the chicken in half or quarters. The reason why we do this is because we want the juices from the marrow to make the broth richer and more flavorful.
5. In order to get the nice and clear broth that you see in pho restaurants, the chicken parts (wings, neck, any bony parts that you could find from your butcher) must be rinsed and parboiled. Put them in a large stock pot and add just enough cold water to cover everything. Bring the stock pot to a boil over high heat and wait for it to boil for about afew minutes release the impurities. Once you see a lot of grey/brown bubbles foaming up at the top, carefully dump the water from the stock pot into the sink and put the chicken parts aside.
6. Clean the stock pot and return the chicken parts to the pot. Put the whole chicken that has been salted and rinsed into the pot and pour in enough water so that all of the poultry is completely covered. Bring the entire thing to a boil over high heat. Once it has started bubbling, lower the heat so that the stock gently simmers. Use a ladle or any sorts of spoons you have lying around to skim off any sort of scum that rises to the top.
7. Add the cooled onions, ginger, salt, pepper, rock sugar, coriander seeds, cloves, and cilantro into the stockpot and cook uncovered until the broth has come to a gentle boil. Lower the heat and gently simmers until the chicken is cooked.
8. Remove the chicken from the stockpot. Rinse it with cold water and set it aside. 9. In the mean time, keep the stockpot on low heat so that it can simmer for about 1 or so more hours. Adjust the spices to however you want at this point.
9. Use a sieve and strain the broth over another pot. Discard any of the carcases, bones, or solids that are in the pot. At this point, you can either make yourself a bowl of pho and eat it at this point or refrigerate it overnight.
1. You have 2 options when it comes to pho: Fresh or dried noodles. If you are using the dried version, cover them with hot water and let the entire thing soak for 20 minutes (until the noodles are pliable but not completely soggy) and drain them. If you are using fresh version, untangle the strands and run them under cold water.
2. Cut the cooked chicken into 1/4 (or whatever size you want really) and set the chicken aside. Cut a yellow until fine slices, slice the scallions, bean sprouts, cilantro, as well as the peppers of your choice for garnishes.
3. Place the noodles into a strainer or mesh sieve and dunk it into the gently boiling soup. Let the water drain back into the stockpot and put the noodles into the bowl. For those of you who don't like raw onions, you can also bring the broth to a simmer as you are preparing the bowls, ladle a spoonful of the hot soup into the bowl with the garnishes and the noodles, let it sit for 15-20 seconds, and drain the broth back into the pot.
4. Top each bowl of noodles with chicken, thinly sliced yellow onions, scallions, bean sprouts, cilantro, and peppers on top.
5. Bring the pot to a rolling boil and ladle the soup into each bowl. There you have it! Hope y'all enjoy!
I'm Linh - a science geek who loves experimenting and tinkering with recipes! I hope that this blog brings more ideas into your kitchens! Happy eating folks! XOXO