Baby Jake's First Birthday

So sorry it's been a while since I've updated the blog. Life and work are both SO busy right now, which leaves little time for inspiration and creativity... Luckily, I've been asked to do some desserts here and there, which always makes for some good content :) Read on and scroll on to see one of the more recent events I got to help out with!

I was asked if I could make some fun desserts and a cake for this precious baby's first birthday. Jake recently turned one! It was a great privilege to be able to contribute to this celebration for this sweet family.

For this event, Jake's family had requested some strawberry and blueberry champagne tarts, a two tier funfetti and lemon cake, and the cutest "1" shaped rice krispies for the kids. It was a perfect choice for the season- so refreshing and summery! 

A huge thank you to Tiny Atlas Photography (link to the website here), who took these amazing photos. Esther and I have actually worked a few events together, and I am always amazed at how stunning the results are. When I got to the venue, the lighting was pretty difficult to work with, but somehow Esther and her team worked magic! I would highly recommend Tiny Atlas for any photography needs. 

Also a big thank you to Julie, James, and baby Jake for letting me be a part of the celebration. I hope you all loved it!

Lemon Pound Cake

I received a request for a lemon pound cake recipe a couple of weeks ago. Unfortunately, I didn't have the chance to make any until today... Nonetheless, this is a very simple recipe (with a few components) that makes a simply delicious cake. This is a great recipe for a light pound cake filled with lemon flavor. It's a perfect summer treat!

Lemon Pound Cake (Makes 3 small loaves)
Cake Batter
1 stick Butter
1.25 cup Sugar
1.5 tbsp Lemon Juice
1.5 Lemon's Zest
4 Egg Yolks
.5 cup Buttermilk
.25 tsp Baking Soda
.25 tsp Salt
1.5 cup Flour
 4 Egg Whites
2 tbsp Sugar

1. Preheat the oven to 325 degrees F.
2. Cream butter, sugar, lemon juice, and zest until light and fluffy.
3. Add the yolks and blend well.
4. Add buttermilk to the mixture and mix until smooth.
5. Add salt, baking soda, and flour and mix until combined.
6. Whip whites and sugar together until the meringue reaches soft peaks.
7. Fold the meringue into the batter until completely smooth.
8. Spray 3 small loaf pans with baking spray and add the batter to each. There should be about an inch of space from the top.
9. Bake at 325 degrees F until the loaves are golden brown and a toothpick comes out clean.
 

Lemon Syrup
1/4 cup Sugar
1/4 cup Water 
Lemon Slices of Half a Lemon

1. Put all ingredients into a pot and bring to a boil.
2. Remove from heat.
3. When the loaves are finished baking, allow to cool for about 5 minutes. Remove them from the pan and place onto a glazing rack
4. Brush the loaves on all sides with the syrup. 

Lemon Glaze

.5 Lemon's Zest
1 cup Powdered Sugar
1 tbsp Milk
1 tbsp Lemon Juice

1. Mix all the ingredients together using a rubber spatula. Mix until smooth.
2. If the glaze is too runny, add additional powdered sugar.
3. Pour the glaze over the loaves and allow to drip and harden.

Though this recipe seems long, it's a bunch of simple steps that you can take to make your pound cake even better! It's a great way to enhance the lemon flavor of this light pound cake.

Arnold Palmer (Cheers to 1 Year!)

Today marks the 1 year anniversary of delici-owh-so! It's been a great year, with a lot of learning. I think over the year I've grown as a chef, food blogger, and photographer, but also as a person. I realized how difficult it would be to continuously post (on time). There were a few slip ups, but I feel like I was able to get a rhythm going for the most part. I was amazed at the level of creativity it took to create 55 different recipes. The blog pushed me to my creative limits, but I definitely had help along the way. The followers of this blog have been an inspiration. I am so grateful to people who shared this blog with friends, and I am astonished by kind messages and recognition by strangers (albeit only a couple of times). I'm continuously seeing God's blessings through this blog, and I hope that delici-owh-so will continue to grow. I hope that I'll continue to be able to have the privilege of sharing my food experience with everyone who reads.

This post is somewhat of a "throwback". It traces back to my first blog post, the peach tea granita. I wanted this blog to epitomize southern elegance. The local, regional, seasonal, natural beauty that comes in each place is something that can't be ignored. I reflect on that first post through a classic southern mash up- an Arnold Palmer. The drink boasts a perfect balance of smooth sweetened iced tea with the tangy lemonade. This is simple to make, and can easily be spruced up with some delicious honey whiskey!

Honey Whiskey Arnold Palmer (makes about 3 portions)

1 cup Water
1 teabag Black Tea
2 tbsp Sugar
1 cup Water
4 tbsp Sugar
1 large Lemon

2 oz Honey Whiskey

1. Boil the first water with the sugar. Once it comes to a boil, pour into a heatproof vessel, and steep the tea bag for at least 15 minutes. 

2. Boil the second sugar and water. Allow the mixture to cool down slightly. 

3. Add the zest and juice of one lemon. Allow the mixture to cool the rest of the way.
4. Combine the tea and lemonade in the pitcher, and make sure it cools completely. You can add a couple pieces of ice if it is lukewarm. Don't add too much because it will dilute the flavor.
5. Add the honey whiskey to the mixture, and stir to combine. If you want a stronger whiskey flavor, add more. I prefer a subtle flavor for this drink.
6. Pour into tall glasses over lots of ice with a lemon slice, and a mint sprig if desired.

Enjoy this treat through the hot summer- with or without the whiskey :) It's a refreshing cool-down, and a perfect way to relax and take a break!

I am extremely grateful to my family and friends, who also played a large part in this blog's success over the year. Encouragements, recipe ideas, and constructive criticism played a large part in my growth. Again, I am thankful to every one of you, and would like to raise a glass to this past year, as well as the future of this blog.

Lemon Basil Doughnut Holes

Apparently June 6th is national doughnut day! It actually happens to fall on my 21st birthday! My brother told me that I should go get some free doughnuts on my birthday. I decided to make a different link to the day. In honor of the doughnut day, I made some yummy doughnut holes with my close friend Cynthia :)

These donut holes are extremely simple to make. I use store bought pizza dough to create these doughnuts.

Lemon Basil Doughnut Holes (Makes about 20)
1 lb Pizza Dough
4 cup Oil
1/2 cup Sugar
3 leaves Basil
8 oz Mascarpone Cheese
1 Lemon
1/4 cup Powdered Sugar

1. Flatten the pizza dough into a square onto a floured surface. It should be about 3/4" thick.
2. Use a sharp knife to cut the dough into 1.5" squares. They each should weigh about .75 oz. If your dough has bubbles in it, degas the dough by tapping it gently. 3. Use your fingers to stretch the smooth side out to cover the rest of the dough. Bring it to the bottom and pinch to close.
4. Bring 4 cups of oil to about 375 degrees F in a medium pot.
5. Use a slotted spoon to gently place about 5 dough balls in the oil.
6. Allow the dough to cook on each side for about 1 minute.
7. The doughnut will be a dark golden when it is cooked well.
8. Remove the doughnuts with a slotted spoon onto a paper towel lined strainer to drain oil.
9. Blend the 1/2 cup sugar and basil leaves in a food processor or small blender until the herbs disappear.
10. Roll the doughnut in the sugar and allow to cool completely.
11. Combine mascarpone, powdered sugar, lemon zest of a whole lemon, and half a lemon's juice.
12. Fill a piping bag with the mascarpone mixture.
13. Use a pointed icing tip to poke a deep hole into each doughnut.
14. Fill the doughnut with the mascarpone until it peeks out of the hole.
15. Re-roll the doughnut in the basil sugar to coat. 

16. Be sure to serve this doughnut soon after making it since the filling shouldn't be out for more than a few hours. 

This recipe is really simple to make. Use it to impress your friends on national doughnut day!

Have an instagram account? I finally got a smartphone... which means I finally have Instagram. So follow me @deliciowhso !

Lemon and Strawberry Button Cookies

During culinary school, I took a class where we made bite size desserts. Petit fours are generally one bite, and are often served for high tea. These cookies are generally made with a plain short dough and are called harlequin cookies. Harlequin doesn't really sound very appetizing, so I don't refer to them as that. These cookies are cute little buttons and are simple to make!

Instead of using a regular short dough, I gave it a twist with a lemon shortbread. The tangy lemon compliments the sweet strawberry for a perfect balance!

Lemon and Strawberry Button Cookies (makes 24 cookies)
1 stick Butter, softened
1/2 cup Sugar
1 tbsp Lemon Juice
2 Egg Yolks
1 tsp Salt
1 1/4 cup Flour
1/2 cup Strawberry Jam 
3 tbsp Powdered Sugar

1. Cream butter and sugar together with lemon juice using an electric mixer. The mixture should be well incorporated, and there shouldn't be any lumps of butter.
2. Add the egg yolks and mix to incorporate.
3. Add the flour and salt and mix on low speed until mostly incorporated. Use your hands to incorporate the flour fully.
4. Wrap the dough in plastic wrap in a flat rectangle. Making this shape will make rolling it out much simpler.
5. Place into the refrigerator for 30 minutes.
6. Preheat oven to 350 degrees F.
7. On a lightly floured surface, roll out the dough to about 1/4 inch thick.
8. Cut out 1"x1" squares. You can do this by using the width of a ruler as a guide/straightedge to cut the dough with a paring knife. If the dough is not cold, the squares will not keep the shape well as you cut.
9. Any scrap pieces can be re-rolled and re-cut.
10. Punch button-holes onto half of the unbaked cookies. I used an icing tip to do this.
11. Bake for about 12-15 minutes, until the dough is set. These cookies should not have much color on them. When they are done, you can press the cookie gently, and it shouldn't be too soft. The bottom of the cookie will also become golden brown.
12. Allow the cookies to cool completely. In the meantime, if the jam has strawberry pieces in it, you should push it through a medium mesh sieve so that the pieces do not block the piping tip.
13. Put a small sized round tip (about 1/4" in diameter) into a piping bag (or a ziploc bag) and then pour the jam into the bag.
14. Match plain squares with squares with holes on the top. Do not invert the plain squares when you fill them. Piping jam on the top ensures that the cookie will lay flat.
15. Pipe the jam onto the cookie. You should only put about a dime sized circle.
16. Sift a small amount of powdered sugar over the tops of the cookies to give them a light dusting.
17. Sandwich the tops onto the bottoms of the cookies, being careful to not touch the powdered sugar on top.
18. Apply a little pressure so that the jam comes through the holes of the top cookie.

These cookies can be made into any shape, but I would recommend maintaining a similar size. These cookies are meant to be bite-size, so that jam doesn't ooze out of the sides.

These are great for any springtime tea party! With Easter celebrations drawing closer, this is a great way to enjoy the flavors of spring and share with loved ones :)

Creamy Chicken and Veggie Pasta

The start of a new year usually means resolutions to eat healthier, lose weight, and be fit. These tasks can often be daunting, and viewed as impossible. Healthy eating seems like it would result in bland, tasteless food without any substance. However, you can make food that's healthy and delicious! Making healthier choices can be as simple as using whole wheat pasta or adding a few more veggies. Skip butter for low-fat oils, and seek to eat lean meats. I decided to take food that I really enjoy and choose healthier options. Try this simple, inexpensive, and quick recipe to kickstart healthy eating for your family!

Creamy Chicken and Veggie Pasta (Makes 8 Servings)
1 lb Whole Wheat Rotini Pasta 
1 tbsp Olive Oil
1 lb Chicken Tenderloin or Breast
1/4 tsp Dried Sage
1/4 tsp Dried Basil
1/4 tsp Dried Thyme
1/2 tsp Salt
1/4 tsp Black Pepper
1/2 tsp Garlic Powder
8 oz Sweet Baby Bell Peppers
8 Baby Bella Mushrooms
6 oz Baby Spinach
2 tbsp Lemon Juice
1 cup Heavy Cream
1 tsp Salt
1/4 tsp Black Pepper
1/2 tsp Garlic Powder

1. In salted water, boil pasta to al dente, following the package directions.
2. Cut mushrooms into slices, dice bell pepper, and set aside.
3. Cut chicken breast into bite-size pieces.
4. In a hot pot, large saute pan, or wok, pour olive oil. When the oil is hot, add chicken and seasonings. Cook for about 3 minutes, until the chicken is almost completely cooked.
5. Then, add vegetables and cook slightly, for about a minute.
6. Add pasta, lemon juice, cream, and the remaining seasoning.
7. Mix thoroughly so that all of the flavors are well incorporated.
8. Remove from heat and serve to your close friends and family.

This may not be the healthiest option available, since it has a lot of carbs from the pasta and is made with cream, but it is a healthier way to enjoy pasta. Eating healthy does not mean that you have to restrict yourself to unseasoned chicken breast and kale for every meal; you can make healthier choices and reduce portions to create a flavorful, delicious, and simple meal. Happy New Year everyone! I hope this year is filled with lots of blessings and good fortune! Continue to share this blog!

Citrus Sage Frozen Yogurt

Every so often, I fail. It sounds sad, but isn't that the case with everyone? There's always an "off" day, and it's hard to look past the flaws. The other day, I was making some citrus sage macarons to take to my relatives when I visit California over the holidays. I was having an off day... I overmixed the shells (which made them flat and made them run into each other), I made the filling too soft, and I made a huge mess in the kitchen. Although they tasted good, I couldn't post them on the blog because others should be able to recreate it (without a gigantic mess). I had to find a better solution to use the curd filling I had made than to throw it away. Add some yogurt, milk, and the result is delicious!

Citrus Sage Frozen Yogurt (Makes about a quart)
5 Egg Yolks
1 Egg
1/2 cup Sugar
1/4 cup Lemon Juice
1 tbsp Lime Juice
1 Orange (Zest and Juice)
1 bunch Fresh Sage (8 Leaves), chopped
2 tbsp Butter
12 oz White Chocolate
2 cup Milk
1 cup Greek Yogurt

1. Place your ice cream machine base into the freezer for at least 24 hours, or according to the manufacturer's directions.
2. In a metal, glass, or ceramic bowl, mix eggs, sugar, juices, orange zest and juice, and chopped sage.
3. Place the bowl over a pot with water on low heat. The steam will cook the eggs without curdling them.
4. Whisk until it thickens and becomes a curd. It looks like a custard at this point.
5. Remove from heat and add butter and chocolate.
6. Mix with a rubber spatula until the chocolate is completely melted.
7. Allow to cool to room temperature. Then, add yogurt and mix until incorporated.
8. Then, add milk gradually so that there is no separation.
9. Place in the fridge to chill for a few hours, until it is cold.
10. Churn the yogurt according to the manufacturer's directions. Stop churning when the yogurt looks like soft-serve.
11. Move into an airtight container and allow to harden for a few hours, until firm.
12. The frozen yogurt is ready to serve when it is firm!

If the yogurt is not freezing well as you churn it, you can hold it in the freezer for a few hours in the machine base to kickstart the process. Then, finish churning it. 

So there's one of my many failure stories. Sometimes you can take failures and turn them around to create something great. Everyone will have off days; everyone will fail, but it's the attitude and the perspective you take on when those failures occur. You just have to keep your head up and make it work!

Pepero Day

11/11 is a Korean "holiday" called Pepero (빼빼로) Day! This is because the numbers look like Pepero sticks (kind of). The day is similar to Valentines Day. People give Pepero to their friends and loved ones. Here's pictures of the ones I made with my friend, Nate!

We used Italian breadsticks/crackers and coated them in melted chocolate. We put a variety of toppings for lots of yummy flavors! Try them for yourself!

 Semisweet chocolate: (from left to right) orange peel/lemon peel, toasted coconut, sprinkle, "hot" chocolate, toasted almond

 White chocolate: Coconut, toasted almond, green tea (matcha), orange peel/lemon peel


Thanks for reading! Have a wonderful Pepero Day!