YinofYang
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Shortbread Cookies with Nutella, Bananas & Almonds

Please visit the Steamy Kitchen food blog for the recipe!
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@wild9550 Hope you get to make it soon. :)
๋‹ฌ์ฝคํ•˜๊ฒ ๋‹ค^^
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Salted Caramel Chocolate Chip Cheesecake Bites โ™ฅ โ€“ย Sally's Baking Addiction
Oh my goodness gracious I need these in front of me RIGHT NOW. I'm obsessed. Those adorably tiny chocolate chips? And sweet caramel goodness? And Oreo cookie crust?! And CHEESECAKE, for Pete's sake?!? It just really couldn't be any better, dessert-wise. Sally's Baking Addiction, I salute you for creating this incredible little treat that's sure to be the reason I gain 300 pounds over the next month. โ™ฅ To make your own batch of these decadent little treats, you will need: 18 whole Oreos (Double Stuf or regular) 1/4 cup (60g) unsalted butter, melted 16 oz (448g) full-fat cream cheese, softened to room temperature 3/4 cup (150g) granulated sugar 1/4 cup (60g) yogurt (you can also substitute sour cream) 2 large eggs 1 teaspoon vanilla extract 1 cup (180g) mini semi-sweet chocolate chips homemade salted caramel sauce (you can find the recipe here!) Here's what you do! 1. Preheat your oven to 350ยฐF. Line two cupcake pans with 18 paper or aluminum cupcake liners. 2. Make the crust: Use a food processor to reduce Oreos into a fine, crumbly texture. In a medium-sized mixing bowl, combine cookie crumbs and melted butter. Spoon one heaping tablespoon of the mixture into each liner, then press down firmly and uniformly with fingers. You should have enough for 16-18 liners. Bake for 5 minutes and allow to cool while you make the filling. 3. Make the filling: In a large mixing bowl, use an electric beater to beat the cream cheese on medium speed until smooth. Add sugar and yogurt, and beat to combined. Turn mixer down to low speed and add eggs one at a time. Finally, beat in vanilla and mini chocolate chips. Remember to scrape down the sides of the bowl with a spatula as needed! 4. Use a spoon to fill cupcake molds with batter until almost full. Bake for 20-23 minutes. When you remove the cheesecakes from the oven, their centers will still be slightly jiggly and they may have inflated a bit. That's all perfectly normal. Allow to cool at room temperature for an hour. 5. After they've cooled at room temp, place the cheesecakes in the fridge and allow to chill another two hours. Top with salted caramel and additional mini-chips just before serving. Note: You can store cheesecakes in an airtight container in the fridge for up to 5 days. Store cheesecakes (without caramel) in the freezer for up to 2 months. Thaw in the refrigerator overnight. Let me know if you make these!! :D I know they're top priority on my To Bake list. Thanks again to Sally's Baking Addiction โ€“ all photos and ideas are hers! Happy baking, Vinglers :) Update: Super-awesome Vingler @PikaPixie made a great card showing her experience making these delicious treats! Check it out here for photos :)
Peanut Butter Cup Stuffed S'mores Brownies
When it comes to the campfire roasted, ooey-gooey perfection that is s'mores, I'm a purist. I've never once considered putting anything but two rectangles of good ol' Hershey milk chocolate between marshmallow and graham cracker. But then I found this recipe at Melanie Makes, and I don't care what you say, about blasphemy or anything else โ€“ once you've seen this picture, there's no going back. I HAVE to try putting a peanut butter cup on a s'more. It's a physical need. And if I don't do it soon, I might explode. So somebody come over and make these brownies with me tonight, please โ€“ it's an emergency. Peanut Butter Cup Stuffed S'mores Brownies Prep Time: 20 min. Cook Time: 45 min. Difficulty: Easy. Makes one 9"x13" pan of brownies. Recipe by Melanie Bauer of Melanie Makes Ingredients For the Graham Cracker Crust: 3 cups graham cracker crumbs ยผ cup sugar ยผ teaspoon salt ยพ cup butter, melted For the Brownies: ยพ cup cocoa ยพ cup butter, melted 2 Tablespoons hot water 1 2/3 cup sugar 2 eggs, beaten 2 teaspoons vanilla 1 1/3 cup flour ยฝ teaspoon baking powder ยผ teaspoon salt 12 peanut butter cups 1 dark chocolate candy bar 24 jet-puffed marshmallows Directions 1. First, make the Graham Cracker Crust: Preheat oven to 350 degrees. Grease a 9x13 pan and set aside. In a medium bowl, stir together graham cracker crumbs, sugar, salt and butter until combined. Pour into prepared pan and press into an even layer. Bake for 12-14 minutes or until set and beginning to brown. 2. Now, make the Brownie batter: In a large bowl, stir together cocoa, melted butter and hot water. Add sugar, eggs and vanilla and stir until well combined. Stir in flour, baking powder and salt until just combined. 3. Add the PB Cups and Chocolate: Top graham cracker crust with brownie mixture, spreading in an even layer. Press peanut butter cups into brownie batter in three rows of four. Break the candy bar into individual pips or pieces and place in horizontal and vertical rows between peanut butter cups. 4. Bake, broil, and enjoy! Bake for 18-20 minutes or until just set. Remove brownies from oven and turn oven to broil setting. Add marshmallows to top of brownies pressing lightly to adhere them to the warm brownies. Broil for 2-3 minutes or until they reach desired char level. Let brownies cool completely before attempting to cut and serve.
[Week 1] Monday & Friday - Rest Day Recipes (Chocolate Peanut Butter Banana Smoothie)
You've got to love a training plan that starts off with a rest day! Since Tuesday will be my first long distance run, I want to make great post-run meals ahead of time since I'll probably be too tired once I get home. I'll be making a Chocolate Peanut Butter Banana Smoothie since it has complex carbs AND protein. Plus its chocolate peanut butter...hello! Hereโ€™s the protein breakdown of my new favorite smoothie: 6 oz greek yogurt โ†’ 18 grams 3/4 cup skim milk โ†’ 6 grams 1 Tablespoon natural peanut butter โ†’ 4 grams The yogurt adds a ton of protein to the shake and should be pretty easy on your stomach, which can be sensitive after a run. Here's the recipe, enjoy! Ingredients: 1 large banana, peeled, sliced, and frozen 3 Tablespoons unsweetened cocoa powder 6 oz Chobani 0% Greek Yogurt (or 2%, flavored or unflavored) 3/4 cup skim milk (or your favorite kind of nondairy or dairy milk) 1 Tablespoon honey, maple syrup, or agave 1 Tablespoon peanut butter (any kind you like) Directions: Put all of the ingredients into the blender, in the order listed, and blend on high until thick and smooth. I would start with only 2 Tablespoons of cocoa powder, blend, and then add 1 more for a stronger chocolate taste. You may need to stop and stir/scrape down the sides of the blender a few times. Drizzle glass with 1 teaspoon of chocolate syrup (optional) and enjoy! If you prefer a less sweet smoothie, you may leave out the honey. Add more peanut butter for a stronger peanut butter taste. Add more milk to make the smoothie thinner, if desired. Add 1 cup of your favorite greens for added nutrition.
White Chocolate Caramel Cheesecake
Caramel Sauce: 1 1/2 cups granulated sugar 1 3/4 teaspoons lemon juice 1 pint heavy cream 4 tablespoons unsalted butter Before I get into making the sauce, let me note that this isn't the easiest way for most home cooks to go about making caramel sauce. Melting almost pure sugar in a pan is pesky and it can burn quite easily. If you're not feeling up to attempting this part of the recipe, feel free to buy your favorite caramel sauce and warm it gently to glaze the cheesecake. In a medium sauce pan over medium high heat (I'm using non-stick for this), combine the sugar and lemon juice. Stir with a wooden spoon until the sugar is mostly melted then set aside the spoon and swirl the pan over the heat to keep the color even throughout. Continue to cook and swirl until it sugar turns a medium amber color. Watch it carefully, the sugar will quickly darken and should it become dark brown or black it will taste bitter and unpleasant. When the sauce turns the right color slowly whisk in the cream. If the caramel hardens with the addition of the cream, do not worry. Just continue to add the cream and bring the mixture back to a a boil over medium heat. Continue to stir until the sugar has remelted. Allow to boil for 5 minutes then remove from heat and stir in the butter. Pour into a heat safe container and chill until ready to use. Crust: 10 ounces graham crackers, crushed into crumbs 7 tablespoons unsalted butter Cheesecake Filling: 3 8-ounce packages of cream cheese, room temperature 1 1/4 cups granulated sugar 1/2 cup heavy cream 8 ounces good quality white chocolate, chopped 5 large eggs 1 teaspoon vanilla extract pinch salt boiling water Pre-heat the oven to 375ยฐF. Combine the graham cracker crumbs with the melted butter and press into the bottom and 1 1/2 inches up the side of a 10 inch spring form pan. Bake for 10 minutes and then allow to cool completely on a wire rack. Reduce the heat to 325ยฐF and prepare the cheesecake batter. Place the chopped white chocolate into a heat safe bowl and set aside. Bring the 1/2 cup of cream to a simmer over medium heat in a small sauce pan. Pour the hot cream over the white chocolate, jiggle the bowl to submerge it and allow to stand for one minute. Stir the chocolate gently until melted completely. In your mixer with the paddle attachment, beat the cream cheese until smooth and lump free. Add the sugar and mix, scraping down the sides of the bowl as needed. On medium speed, slowly add the white chocolate ganache. Once combined you can add the eggs, one at a time, beating on low speed until each egg is incorporated. Once you've added all the eggs, mix in the vanilla and salt and pour into your prepared pan. Set the pan onto a couple large sheets of aluminum foil and smooth them up the sides of the pan to waterproof. Set the cheesecake into a large roasting pan and then place in the oven. Pour the boiling water into the roasting pan, filling to about one inch (no higher than the lowest edge of aluminum foil). Allow to make at 325ยฐF for one hour then reduce heat and bake at 300ยฐF for an additional 60-90 minutes until the center is just set. Remove from the oven and allow to cool completely on a wire rack. Once cool chill for at least 4 hours before serving. To glaze, gently warm the 1 cup of the caramel sauce on the stove or in the microwave until slightly runny and then pour onto the cheesecake. Smooth the caramel over the cake and you're ready to serve. Enjoy.
Pikachu Buns
I was in a baking mood and decided to try to make these! They came out good for my first time ๐Ÿ˜๐Ÿ˜ I'll post my recipes below if you'd like to try and make them. If you'd like the recipe, message me ๐Ÿ˜˜ My bun recipe: -200g milk (Lukewarm) -5g active dry yeast -30g sugar --240g bread flour -60g all purpose flour -30g butter (room temp) -Egg wash Step 1: put lukewarm milk, sugar and yeast in a bowl. Whisk and set aside for 5min Step 2: in a separate bowl, combine bread flour and all purpose flour. Then add milk mixture. Add a pinch of salt and knead dough Step 3: after dough can take ball form, knead in the room temp butter. Knead until butter is fully incorporated. After incorporated, put in a lightly greased bowl cover with plastic wrap and set aside in a warm place for 30-40 min. Step 4: after 30-40 mins, take dough out. It should have doubled in size. Put flour on your finger and poke the middle of the dough. If it first bounce back, declare the air from dough and cut in 8 equal pieces. Form in to balls and set aside on a baking sheet for 10-15 mins. Make sure to cover with a lightly dampened cloth. Step 5: cut two areas on the doughball across from each other in a diagonal direction. Egg was the parts you cut in to. Sprinkle with sugar cover them again with a lightly dampened cloth and let them rest for 30 mins - an hour. They will double in size again Step 6: bake in an oven preheated to 400ยฐ for 10-12 mins and you're done! Chocolate pudding filling: -2 egg yolks -2 1/2 tbsp sugar -1 tbsp all purpose flour -1 1/2 tbsp corn starch -1 tbsp coco powder -200ml milk (hot) -2 tbsp butter -30g chocolate. I used four squares of semi sweet chocolate Step 1: whisk egg yolks and sugar together. In separate bowl, combine flour, corn starch and coco powder. Add mixture to yolk mixture and whisk together. Step 2: slowly add hot milk to the chocolate yolk mixture. When fully combined. Put yolk mixture through a strainer into a pot. Out put on burner and set to medium heat. Continuously whisk until mixture thickens to pudding consistency. Step 3: take off heat immediately and add butter and chocolate. Continue mixing until chocolate and butter mix in. Step 4: place plastic wrap directly on pudding and put in fridge to cool. After it cools, mix it again and add to piping bag.
์ดˆ๋ณด ์‚ด๋ฆผ๊พผ์„ ์œ„ํ•œ ์‹ํ’ˆ ๋ณด๊ด€๋ฒ• 6๊ฐ€์ง€!
์‚ฌ๋†“๊ณ  ๋‹ค ๋จน๊ธฐ๋„ ์ „์— ์ƒํ•˜๋Š” ๋„ˆ๋ฌด๋‚˜๋„ ์•„๊นŒ์šด ์‹์žฌ๋ฃŒ๋“ค! ๊ฐ„๋‹จํ•œ ๋ฐฉ๋ฒ•์œผ๋กœ ์‹์žฌ๋ฃŒ๋ฅผ ์˜ค๋žซ๋™์•ˆ ๋ณด๊ด€ํ•˜๋Š” ๋ฐฉ๋ฒ•์„ ์ค€๋น„ํ–ˆ์Šต๋‹ˆ๋‹ค. [๋ช…์ ˆ์— ์„ ๋ฌผ ๋ฐ›์•„ ๋„˜์น˜๋Š” ๊ณผ์ผ๋“ค] 1. ๋”ธ๊ธฐ ๋”ธ๊ธฐ๋Š” ์”ป์ง€ ์•Š์€ ์ƒํƒœ๋กœ ์šฉ๊ธฐ์— ๋„ฃ์–ด์ฃผ์„ธ์š”! ์ด๋•Œ ๊ผญ์ง€๊ฐ€ ์•„๋ž˜๋กœ ํ–ฅํ•˜๊ฒŒ ๋„ฃ์œผ๋ฉฐ ์•ฝ๊ฐ„์”ฉ ๊ฑฐ๋ฆฌ๋ฅผ ๋‘๋ฉด ๋” ์ข‹์•„์š” 2. ์‚ฌ๊ณผ ์‚ฌ๊ณผ์—์„œ ๋‚˜์˜ค๋Š” ์—ํ‹ธ๋ Œ๊ฐ€์Šค๋Š” ๋‹ค๋ฅธ ๊ณผ์ผ์„ ๋นจ๋ฆฌ ๋ถ€ํŒจ์‹œํ‚จ๋‹ค๋Š” ์‚ฌ์‹ค! ์—ํ‹ธ๋ Œ๊ฐ€์Šค๋ฅผ ํก์ˆ˜ํ•ด์ฃผ๋Š” ๊ทธ๋ฆฐ๋ฐฑ์— ๋‹ด์•„ ๋‹ค๋ฅธ ๊ณผ์ผ๊ณผ ๋ถ„๋ฆฌ ๋ณด๊ด€! [์‰ฝ๊ฒŒ ๋ฌด๋ฅด๊ณ  ์ƒํ•˜๋Š” ์ฑ„์†Œ๋“ค] 3. ๋Œ€ํŒŒ ๋จผ์ € ์ง€์ €๋ถ„ํ•œ ์žŽ์„ ์ œ๊ฑฐ! ํŒŒ๋ฟŒ๋ฆฌ, ์žŽ, ์ค„๊ธฐ๋กœ ๋‚˜๋ˆ  ์ ๋‹นํ•œ ํฌ๊ธฐ๋กœ ์ฐ์–ด์ค€๋‹ค ํŒŒ๋ฟŒ๋ฆฌ๋งŒ ๊นจ๋—์ด ์”ป์–ด ๋ฌผ๊ธฐ ์ œ๊ฑฐ ํ›„ ๋ถ€์œ„๋ณ„๋กœ ๋”ฐ๋กœ ๋ณด๊ด€! TIP! ํŒŒ๋ฟŒ๋ฆฌ - ์œก์ˆ˜์šฉ / ์žŽ - ์ฐŒ๊ฐœ์šฉ / ์ค„๊ธฐ - ์–‘๋… or ๊ตญ๋ฌผ์šฉ 4. ์˜ค์ด ์”ป์ง€ ์•Š์€ ์ƒํƒœ๋กœ ๊ทธ๋ฆฐ๋ฐฑ์— ๋‹ด๋Š”๋‹ค ํŽ˜ํŠธ๋ณ‘ ์œ— ๋ถ€๋ถ„์„ ์ž๋ฅธ ๋’ค, ์˜ค์ด ๊ผญ์ง€๊ฐ€ ์œ„๋กœ ์˜ค๋„๋ก ํŽ˜ํŠธ๋ณ‘์— ๋ณด๊ด€ TIP! ์Œˆ์ฑ„์†Œ๋„ ๊ฐ™์€ ๋ฐฉ๋ฒ•์œผ๋กœ ์ค„๊ธฐ๊ฐ€ ์•„๋ž˜๋กœ ํ–ฅํ•˜๊ฒŒ ๋ณด๊ด€! 5. ๊ณ ์ถ” & ๋งˆ๋Š˜ ์„ธ์ฒ™ ํ›„ ํƒํƒ ํ„ธ์–ด ๋ณด๊ด€ํ•˜๋Š” ์Šต๊ด€์€ ๊ทธ๋งŒ! ๋‚จ์€ ๋ฌผ๊ธฐ๊นŒ์ง€ ์™„๋ฒฝํ•˜๊ฒŒ ์ œ๊ฑฐํ•ด์•ผ ์˜ค๋ž˜ ๋ณด๊ด€ ๊ฐ€๋Šฅ [์ƒํ•˜๋ฉด ๋„ˆ๋ฌด ์•„๊นŒ์šด ์ตœ์• ํƒฌ ์œก๋ฅ˜] 6. ์œก๋ฅ˜ ๋ฉ์–ด๋ฆฌ or ์–‡๊ฒŒ ์ฌ ๊ณ ๊ธฐ๋ฅผ ์†Œ๋ถ„ํ•œ๋‹ค ์†Œ๊ณ ๊ธฐ๋Š” ์‹์šฉ์œ ๋‚˜ ์˜ฌ๋ฆฌ๋ธŒ์œ ๋ฅผ ๋ฐ”๋ฅด๊ณ  ๋žฉ์œผ๋กœ ๊ผผ๊ผผํ•˜๊ฒŒ ๊ฐ์‹ธ ๋ƒ‰๋™๋ณด๊ด€ํ•œ๋‹ค TIP! ํ•˜๋ฃจ ์ „๋‚  ๋ƒ‰์žฅ์‹ค์— ์˜ฎ๊ฒจ ํ•ด๋™! BONUS -๋–ก๊ตญ ๋–ก- ๋‹จ๊ธฐ๊ฐ„ : ์Œ€๋œจ๋ฌผ๊ณผ ํ•จ๊ป˜ ๋ƒ‰์žฅ ๋ณด๊ด€ (์Œ€๋œจ๋ฌผ์ด ๋ณด์กด์ œ ์—ญํ• ) ์žฅ๊ธฐ๊ฐ„ : ๋จน์„ ๋งŒํผ ์†Œ๋ถ„ํ•˜์—ฌ ๋ƒ‰๋™๋ณด๊ด€! TIP! ๋ง๋ž‘ํ•œ ์ƒํƒœ์˜ ๋–ก์„ ๋ƒ‰๋™ ๋ณด๊ด€ํ•˜๋ฉด ๋จน์„ ๋•Œ๋„ ๋ง๋ž‘! [๋ณด๊ด€ ์šฉ๊ธฐ ๊ณ ๋ฅด๋Š” TIP] ์‹์žฌ๋ฃŒ ๋…ธํ™”์˜ ์›์ธ์€ ์—ํ‹ธ๋ Œ๊ฐ€์Šค! '์ œ์˜ฌ๋ผ์ดํŠธ'์ฒ˜๋Ÿผ ์—ํ‹ธ๋ Œ๊ฐ€์Šค๋ฅผ ํก์ฐฉ, ์ œ๊ฑฐํ•˜๋Š” ์šฉ๊ธฐ๋ฅผ ์‚ฌ์šฉํ•˜๋Š” ๊ฒƒ์ด ์ข‹๋‹ค! ์ด์ œ ์˜ฌ๋ฐ”๋ฅธ ๋ณด๊ด€ ๋ฐฉ๋ฒ•์œผ๋กœ ์•„๊นŒ์šด ์‹์žฌ๋ฃŒ ์˜ค๋ž˜ ํ™œ์šฉํ•˜์ž! ์‹ํ’ˆ๋ณด๊ด€์— ํ•„์ˆ˜ํ…œ ๊ทธ๋ฆฐ๋ฐฑ์ด ํ•„์š”ํ•˜๋‹ค๋ฉด? http://bit.ly/2nKaKp6 <<< ์—ฌ๊ธฐ๋กœ ใ„ฑใ„ฑ!! * ๋ณธ ์ฝ˜ํ…์ธ ๋Š” 'GS SHOP'์˜ ์ œ์ž‘ ์ง€์›์œผ๋กœ ๋งŒ๋“ค์–ด์กŒ์Šต๋‹ˆ๋‹ค.
Are Any of You Gluten-Free (Can You Eat in Korea?)
A lot of people message me on YouTube and Tumblr asking about dietary restrictions in Korea and to be quite honest, it can be tough. Not many people in Korea have food allergies like I am used to in the US (peanut allergies, being lactose intolerant, etc) So when non-Koreans come to Korea and start to ask for certain foods to be changed (like, please don't add carrots) because of an allergy, its uncommon so restaurants often aren't sure what to do. Recently though, there has been a movement to make vegetarianism and veganism more accepted in Korea, a country famous for its meat dishes, and as a result people are learning more about food and different diets! My friend Sunny is Korean and in her late teens she developed allergies to a ton of different things, including gluten. Because her diet because so restricted, she started cooking for herself. She then discovered a small but hungry group of gluten-free people in Korea who wanted some of the desserts she had been baking for herself. After gaining more and more popularity, she opened Sunny Bread and now serves everything from cheesecake to tiramisu to pumpkin pie, all vegan and gluten free! She also knows how hard it is to have an allergy, plus she speaks English really well, so if you go in nand talk to her about what you can and can't eat, I'm sure she'll have suggestions for where to eat in Seoul :) Here's a look at her bakery~ Do any of you have food allergies? What can't you eat?