Lemon Blueberry Loaf

This is actually very similar to the mandeltorte recipe. Adapted from recipe found here: Quite fail-proof!

Prep time: 20 min
Cook time: 40 min
Makes 1 loaf

3/4 cup white sugar
1/2 cup butter
2 eggs
1 teaspoon vanilla extract
4 teaspoon lemon extract

1 1/2 cup all-purpose flour
1 3/4 teaspoons baking powder
1/3 cup milk

1/2 cup fresh blueberries

  1. Preheat oven to 350 degrees.
  2. Cream butter and sugar. Add in eggs one at a time. Mix in both extracts.
  3. Mix flour and baking powder and add to creamed mixture.
  4. Mix in milk. Sprinkle blueberries on top. Bake for about 40 minutes until lightly browned and springs to the touch.

Strawberry Mandeltorte

It’s been a while, but finally updating the blog again!

German for “almond cake,” this moist dessert is sure to please any nut lover! Adapted from recipe found here:

Prep time: 20 min
Cook time: 35 min
Makes 12 cupcakes or one 9″ cake

3/4 cup white sugar
1/2 cup butter
2 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract

1 cup all-purpose flour
1/2 cup ground almonds (almond meal)
1 3/4 teaspoons baking powder
1/3 cup milk

1/3 cup strawberry jam
1 tbsp sliced almonds
chocolate bits

  1. Preheat oven to 350 degrees.
  2. Cream butter and sugar. Add in eggs one at a time. Mix in both extracts.
  3. Mix flour, almonds, and baking powder and add to creamed mixture.
  4. Mix in milk. Bake for about 35 minutes until lightly browned and springs to the touch.
  5. Top with jam, sliced almonds, and chocolate bits.

Chinese Steamed Egg Pudding (Dun Daan 燉蛋)

I begg your pardon, but did you want the “eggs benedictted to sweets” or the “eggs, sugary side up”?…

Eggs, eggs, and more eggs! In my silliness, I accidentally bought a carton of eggs when I already had a practically full one.  What do you do when you have too many eggs AND a perpetual sweet tooth AND a carton of milk that’s about to expire?  Why, you make chinese egg pudding (燉蛋) of course!  It’s pronounced dun daan-“dun” meaning stewed or steamed and “daan” meaning egg.

This is a simple and relatively healthy dessert popular in China.  It’s similar to flan or creme brulee except it’s a lot easier and quicker to make.  It has the consistency of flan but is less dense and even softer.  What’s most interesting about this is the cooking method.  No oven, no problem!  This is cooked by steam!  (I will also later upload a recipe for a steamed cake, maybe in a few weeks.)


1 egg
2 tbsp granulated sugar
1 cup of milk

Prep time: 2 minutes
Cook time: 15 minutes
Equipment: steaming rack, tongs (or something to remove bowl from steaming pot), sieve, foil, pot, 3 bowls, fork

  1. Put the steaming rack into the pot. Pour about 3 cups of water inside and boil.
  2. Microwave milk for 1 minute.  Mix in sugar.
  3. Beat the egg in separate bowl. Add in milk mixture. Mix well.
  4. Pour mix through sieve into another bowl to get the bubbles and foam out.
  5. Cover bowl with foil and steam for 15 minutes.
  6. Remove bowl from pot with tongs. Let it cool down a bit before eating.  Another option is to refrigerate it and eat it cold.

photo 1 (5)

The smooth top and the less gelatinous layers below.

photo 2 (6)

Another picture of what it looks like on the inside.

Japanese Chiffon Cheesecake

We’ve probably all tried the standard New York cheesecake…thick, creamy, cheesy goodness atop a graham cracker crust.  As a fierce competitor to that stands the Japanese cheesecake, a cotton-soft chiffon cake with the slightest hint of lemon mixed into the cream cheese clouds.


I tried out this recipe from here, but changed the cream cheese to 8 oz (whole box) and the sugar to 1/3 cup.  Also changed the directions a bit, putting it inside emptied eggshells and a 13 x 9 pan.  I copied the slightly altered recipe below for your convenience, but the link to the original recipe is provided in the link above.


Prep time: 20 minutes
Bake time: 45 minutes

8 oz cream cheese, room temperature
1/4 cup whole milk
1/3 cup confectioner’s sugar
3 eggs, separated
1/4 cup cornstarch
2 tbsp lemon juice
1/2 tsp cream of tartar
2 1/2 cups boiling water

  1. Preheat oven 350 degrees.
  2. Crack eggs at the top when separating the egg whites and eggs yolks. Save the eggshells
    (I like cracking a smaller hole at the top so that you can simply pour out the egg whites in one bowl and use your fingers to block the egg yolk from slipping out, and then put the egg yolk in a separate bowl.)
  3. Coat baking pan and eggshells with oil.
  4. Beat cream cheese with milk.
  5. Add egg yolks, cornstarch, lemon juice, and half the sugar. Beat until smooth.
  6. Beat egg whites in a separate bowl until foamy. Then gradually add the remaining sugar and cream of tartar and beat for about 4 minutes on high until soft peaks form.
    (When beating the egg white mixture to soft peaks, make sure you use clean and dry attachments. Water and other ingredients added to your mixture may make the peaks unable to form, only making a very foamy mixture. You can check if you’ve reached the “soft peaks” point by first stopping the mixer and scooping some of the mix up. The scooped up mix should stand up like the “peaks” of a mountain, except be “soft” like clouds.)
  7. Fold egg white mixture into the cream cheese mixture.
  8. Pour the mix into the three eggshells, a little less than 2/3 full in each, and the rest into the 13 x 9 pan.
  9. Place the cake pan into a larger roasting pan.  Make little foil stands for the eggs simply by making a ring with aluminum foil and scrunching slightly at the middle. Place into the larger roasting pan as well and the whole roastingn pan in the lower rack of the oven.
  10. Pour enough water into the roasting pan so it is halfway up the side of the cake pan.
  11. Bake for about 45 minutes, until a toothpick inserted in the center comes out cleanly.

Earl Grey Cookies with Chocolate Chips and Cashews

photo (1)

1 cup (2 sticks) butter
1/2 cup earl grey tea
1 tbsp vanilla extract

1/2 cup packed brown sugar
1/2 cup sugar
1 cup milk

2 cups flour
1 tsp baking soda
1 tsp salt

2 eggs

1 1/2 cup white or semisweet chocolate chips
1 cup cashews
(optional) 1 cup chocolate chips

  1. Melt butter in saucepan, stirring in tea and vanilla extract. Pour into bowl.
  2. Mix in sugar and milk.
  3. Mix flour, baking soda, and salt in separate bowl and add to sugar mixture.
  4. Whisk in egg, one at a time.
  5. Add chocolate chips and cashews.
  6. Bake for 10-15 minutes. Remove from oven and allow to cool for 5-10 minutes.
  7. (Optional) Melt extra 1 cup chocolate chips in saucepan. Dip cookies in chocolate.