Holiday Baking 2012

Last week, I invited few of my friends to come join me for my annual Gingerbread house making. It’s more like intensive baking/decorating session of 8 hours or so… but it’s a fun way to  bring Christmas spirits up.

Here’s my gingerbread house 2012:

Sharon’s gingerbread house:

Karis and her 4 year old niece’s gingerbread house:

Tamayo and her 19 months old daughter’s gingerbread house:

And for this week, Karis and I had our 5th Annual Baking session for family, friends and friends in need at a local food bank. We baked lemon bars, peanut butter chocolate chip cookies, snow ball cookies, snicker doodles and gingersnaps.

Have a FANTASTIC Holiday everyone!

www.missbabysunshine.com

Thanksgiving 2012

Hope everyone had a nice Thanksgiving day with your loved ones.
It’s my favorite holiday and I cook for days… but I almost always never get around to take photos and this year is not an exception.

Here are some I managed to take:

Trio of Appetizers

Cutest token baby guest!

Day after…

Day after Thanksgiving: Loving the leftover breakfast.

Wishing for everyone’s happiness and Thankful everyday.

http://www.missbabysunshine.com

Pork Buns with Apple Bourbon Sauce

It’s been way too long since I last updated my blog. So much has happened since my last post but I certainly haven’t stopped cooking. Here’s what I made last night and brought some to my work place! Pork Buns with Apple Bourbon Sauce!

What’s great about this is that you can stuff it with anything you like!

Bun Bread (Makes 12)

2 tsp Yeast
3/4 cup + 1 Tbsp Warm water
4 Tbsp Sugar
1 pinch of Salt
1 cup Flour
1 cup Bread Flour
2 tsp Baking Powder
1/2 Tbsp Vegi Oil

1. Mix yeast with warm water
2. Add sugar and mix well
3. Mix rest of the ingredients
4. Knead the dough well until smooth
5. Coat the mixing bowl with vegi oil and place the dough in and cover it with saran wrap-set a side for 30 minutes or until it doubles in size (proofing #1)
6. Flatten the dough and roll it into a tube shaped and divide evenly into 12 pieces
7. roll out each dough in to a circle and fold it lightly into half
8. place the dough 2 in. apart in a bamboo steamer with parchment paper on the bottom
9. Warm the oven to 100 degrees and place the bamboo steamers with dough in for about 40 minutes (proofing #2)
10. Get the steamer pot ready and steam the buns for 12 minutes

ENJOY!

http://www.missbabysunshine.com

Squid Fishing in Rhode Island for Memorial Day Weekend

I LOVE fishing… and I’ve been wanting to try squid fishing for a while now. I researched online and found Frances Fleet for this awesome adventure! Here are the photos by Jordi.

Memorial Day Weekend begins!

Birds on the dock

Squid Jig on a fishing pole. No bait… just a jig.

First catch of the night!

Soy & mirin marinade on the boat. I dunked it immediately after catching for some marinated squid sashimi.

Next day brunch at Matunuck Oyster Bar. Fantastic local oysters.

Fresh local oysters for appetizer.

Clam chowder, Lobster roll, and Oysters Rockerfeller.

Large one is the fresh squid and small one is the marinated squid.

Our catch of the night…20 large squid cleaned and ready to be cooked!

Squid #1: Marinated Squid Sashimi

Squid #2: Italian inspired squid tentacles with bread crumbs by Jordi

Squid #3: Grilled squid with salt, pepper & lemon

Squid #4 Rice and Pork Stuffed squid

If anyone likes fishing, I absolutely recommend it! What a great way to spend a weekend.

www.missbabysunshine.com

Bagel?? but Better!

My friend introduced me to a blog link with some amazing looking “Everything Bagel Bombs”. Any recipes, you kinda have to try it yourself. It might just not be as good as it seems in the photos. But OMG! these were so good! I made them twice already. If you like bagels and cream cheese and don’t live around NYC/NJ area, this is GOLDEN.

First thing first, cream cheese~

Molded in to 1 Tbsp size drops

some of them got bacon bits in them… for those pork lovers

Yes, these bombs will explode… and it’s fantastic!

Here’s where I got the recipe: Amateur Gourmet but I think the original recipe is from Christina Tosi’ for Momofuku Milk Bar. My version, I used bread flour instead of all-purpose flour.

www.missbabysunshine.com