​Never one to be a fan of the watery, insipid mixtures presented at the conclusion of grease-filled Chinese family dinners, the very thought of making red bean soup had never once crossed my mind.
It wasn't until I made a steep overestimation in the amount of red beans and red bean paste required for a glutinous rice ball recipe that the suggestion was brought forth.

​My first batch wasn't bad at all, considering I had absentmindedly omitted sugar entirely and swapped chenpi for orange zest. That said, it didn't necessarily possess the wow factor I had wanted either.
After acquiring the proper ingredients, I decided to give it another try. And, with this production, I can proudly proclaim its wonderfulness. No longer shall I need to endure the dismal, gritty formulas of Chinese diners ever again.

​Below I have provided two versions of the dessert: The Speedy and The Traditional. Just as the names imply, one is for days when time is of the essence, while the other is conventional - free from the interference of modern devices and honoured by time.
​
And while efficiency is key to many things in life, I'd highly suggest giving The Traditional a try at least once to attest to the different results yourself. The Speedy removes lumps and increases surface area for quickened cooking, though the latter boasts infinitely better texture and authenticity.

Ingredients
​​(Recipe inspired by and adapted from The Woks of Life)

- 300g red beans
- Water
- 30g dried Chinese tangerine peel (also known as 陳皮) *
- 200g rock sugar (as desired) *

Directions:

i) Version 1: 'The Speedy'

1) Allow the red beans to soak overnight.
2) Water levels should have decreased noticeably the next morning. Discard the soaking liquid and rinse thoroughly before transferring to a large pot.
3) Add water until the beans are well submerged, or until the pot is half full.
4) Over the stove, boil the beans on medium-high heat, with a lid affixed on top of the pot. Beware of overflowing due to the massive air bubbles during the initial stages.
5) Once the water comes to a roaring boil, turn the heat down to low-medium. Add in the dried Chinese tangerine peel.
6) Replace the lid and continue to boil until the beans soften, stirring every often. This process takes roughly 25 minutes.
7) When the skin of the beans fall off with ease, use an immersion blender to incorporate some of the whole beans into the soup. This percentage can be adjusted based on preference; personally, the ideal ratio of smoothness to chewiness is 7:3.
8) Add in the rock sugar as well as 1-2 cups of water. Simmer over medium heat until the soup has reduced to a semi-viscous consistency.
9) Remove from the heat and let cool. Transfer to an airtight container for storage.
10) Serve warm or chilled. Enjoy!​

ii) Version 2: 'The Traditional'

1) - 4) Refer to the same steps as 'The Speedy'
5) Once the water comes to a roaring boil, turn the heat down to low-medium. 
6) Continue to simmer until mixture begins to bubble aggressively, then reduce to low heat.
7) Replace the lid and simmer for 2 - 2.5 hours, stirring occasionally and adding small quantities of water to adjust the consistency. Reduce the heat to the lowest possible level if necessary.
8) Add in the dried Chinese tangerine peel. Continue simmering for another 30 - 40 minutes.
9) Add in the desired amount of rock sugar. Simmer over low heat until the sugar has dissolved completely.
9) Remove from the heat and let cool. Transfer to an airtight container for storage.
10) Serve warm or chilled. Enjoy!

Notes
- It should be observed that the specific ingredient amounts for this recipe are not fixed. Similar to Chinese Almond Tea, all aspects can be adjusted to suit one's preferences.
​- Rock sugar (冰糖) is the recommended sweetener for this recipe, however feel free to use a blend of both rock sugar and compacted cane sugar (片糖) to achieve the desired level of slickness.
- The dried Chinese tangerine peel (陳皮 / chen pi) does not need to be soaked in advance, as they quickly become soft with boiling.
- Chen pi can be found in certain Chinese grocery stores, if not herbal shops in your local Chinese neighbourhood. Orange peels (without the white fibrous bits) can be substituted if dried tangerine peels cannot be found, however the depth of flavour will be compromised.
- Should an immersion blender not be handy, one can opt to continue boiling the beans at a low heat until they disintegrate naturally. Using the blender reduces the total active preparation time, however the tool is not mandatory for success.
- Red bean soup is sufficiently tasty on its own, though some may prefer to consume it alongside sago pearls or purple rice. A splash of sweetened coconut milk is another delectable topping.

​The first batch of jam disappeared a little too quickly, so the sole solution was to make more.

This second version also utilizes a bread maker - Don't worry, the sans-machinery version will come soon! - though also includes a setting agent to allow the jam to congeal once cooled.

​Keeping ingredients as control variables, I set out to experiment with the Black & Decker All-In-One Deluxe Horizontal Breadmaker (B200566), adhering to its contained recipe for Strawberry Jam. Fresh strawberries were finely chopped; granulated sugar, lemon juice, and Certo pectin crystals were measured out.

​The results were great, albeit less chunky than desired. A smooth consistency paired well as a drink enhancer, but less intriguing as a condiment for buns and breads. Nonetheless, both versions were absolutely delicious!

(Please note that the Black & Decker model used in this recipe is no longer in production.)

​Directions:

i) Strawberry Jam

1) Familiarize oneself with the Black & Decker B200566 (or your bread maker of choice), paying special attention to safety precautions and operating instructions.
2) Secure the paddle in the mixing compartment and ensure that the mixing compartment is secured within the machine.
3) Wash and quarter strawberries. Chop to smaller pieces for a smoother consistency.
4) Combine chopped strawberries, sugar, lemon juice in the compartment.
5) Dissolve pectin crystals with hot water, then add into the compartment.
6) Close the lid of the appliance and connect it to a power source. Commence the jam-making process by selecting the "Jam" function.
7) Allow the machine to pulverize the contents of the mixing container while providing heat.
8) Once done, verify that the softened berry mixture has reached the desired consistency. Should the ideal jam-like consistency be attained, let the mixture cool before chilling.
9) If the berry mixture remains relatively watery, please refer to Steps 7-9 of the Strawberry And Blackberry Jam (Bread Maker Edition V1) recipe.
10) Let cool, then transfer to an airtight container. Refrigerate for several hours to allow the jam to congeal.
11) Serve and enjoy with toast or in beverages!​​

​ii) Mixed Berry Jam

1) Familiarize oneself with the Black & Decker B200566 (or your bread maker of choice), paying special attention to safety precautions and operating instructions.
2) Secure the paddle in the mixing compartment and ensure that the mixing compartment is secured within the machine.
3) Run frozen berries under hot water two to three times to defrost. For larger berries, repeat this step and halve them before adding them into the mix.  
4) Combine defrosted berries, sugar, and lemon juice in the compartment.
5) Repeat Steps 5 to 11 of the Strawberry Jam recipe.​

​Notes
- This recipe utilizes a Black & Decker B200566 breadmaking machine that includes a "Jam" setting. Please note that not all bread makers are equipped with this function, and one should check beforehand to ensure when using specialized mechanical devices in cooking.
- A Strawberry Jam recipe from the Black & Decker manual from was modified and scaled to approximate metric untis (from US/Imperial units).
- Depending on the size of one's machine's mixing compartment, the quantities (and varieties) of fruit can be increased for a greater jam yield. Be aware that modifications have yet to be tested, and thus results are not guaranteed.
- After experimenting with both fresh and frozen berries, it can be concluded that taste is not compromised by using the pre-packaged variety. Be aware that blackberries and raspberries (or other rigid seed-containing berries) will induce a hefty amount of splatter within the machine.
- It is crucial that the amount of fruit used does not exceed 4 cups (or the recommended amount by your bread maker's manual). Over-filling the compartment can result in spillage during mixing.
- A fruit-to-sugar ratio of 5.5 : 1 resulted in a rather tart-tasting product, while a ratio of 4.5 : 1 was ideal in achieving a sweet, succulent spread for breads and beverages. That said, feel free to reduce the amount of sugar to suit one's preferences.
- This recipe can be utilized to make orange marmalade and cherry jam as well Simply slice the fruit into small pieces and remove pits/bitter rind.
- Pectin crystals was the recommended stabilizer for this recipe (according to the Black & Decker manual), though alternatives such as gelatin can also be used.
- Varying the amount of stabilizer allows one to adjust the consistency of the jam to one's liking. For a thicker texture, simply add more stabilizer, or dissolve the same amount using a smaller amount of water.

​This post is another spin-off of the classic "someone bought too many mangoes" story. A case of ripe Ataulfo mangoes were secured too easily too quickly, which meant that there was minimal reaction time to conjure up a method of utilizing these fresh ingredients while still at their prime.

Mango Ice Cream was the result. Hence, the ice cream-maker was dug out of the cupboard and put to use.

​Like multi-purpose bread-makers, the purpose of these machines is to assist with repetitive, time-consuming actions. One can opt to churn ice cream manually (by freezing a container and retrieving it to slosh its contents around every few hours), or invest in a device that partially does this for you.

Ten minutes of mango-peeling, two hours of refrigerating, twenty-five minutes of churning, and overnight freezing later, we had Mango Ice Cream!

Ingredients
​​(Recipe inspired by and adapted from the Cuisinart manual)

- 4 ripe Ataulfo mangoes
- 2 cups whipping cream
- 2 tbsp half-and-half cream
- 4 tbsp (1/4 cup) granulated sugar *
- 1 tsp vanilla extract
- pinch of salt

Directions:

1) Familiarize oneself with the Cuisinart ICE-30BC (or your ice cream maker of choice), paying special attention to safety precautions and operating instructions.
2) Place churning bowl into freezer several hours before commencing preparations. 
3) Peel and dice mangoes. Place into a large bowl
4) Add in half-and-half cream, sugar, vanilla extract, and salt.
5) Add in 1 cup whipping cream.
6) Pulverize using an immersion blender. The mixture should be thick with a slight chunkiness. (Alternatively, blend mangoes in a food processor first, then transfer to a large bowl and combine with dry ingredients and vanilla.)
7) Fold in remaining 1 cup whipping cream. Mix well.
8) Refrigerate for 2 hours (or as according to your ice cream maker's manual).
9) Retrieve churning bowl from freezer and secure in ice cream maker.
10) Remove mango mixture from fridge and pour into freezer bowl. Allow the mixture to churn and thicken in accordance to the ice cream maker's manual.
11) Observe the mixture as it churns. A creamy consistency should be achieved by the 25-minute mark. Continue churning if a thicker texture is desired.
12) Once the desired consistency is achieved, stop the ice cream maker and transfer the contents of the churning bowl to a shallow, airtight dish. Freeze for 5 hours or overnight.
13) Allow ice cream to defrost for 10-15 minutes before serving.
14) Serve and enjoy!

Notes
prior to refrigerating and adjust the amount of sugar as needed.
- The Cuisinart manual did not call for the addition of a stabilizer, though I predict a smoother finish and greater cohesion if one was employed. This has yet to be verified, though most commercially-made ice creams utilize various stabilizers (and preservatives) to achieve a satisfying, sublime scoop.​

​With an updated stash of sweet Southern almonds, it was time to create a new batch of Chinese Almond Tea.

I doubled the recipe this round, which consequently meant that the amount of resulting almond pulp also doubled. Extensive research and four attempts (cookies, biscuits, cupcakes - you name it!) to re-use the sodden grains later, one emerged triumphant.

​A chiffon cake recipe was modified to yield a moist, aromatic specimen ideal for both breakfast or afternoon snack.
Though not exactly gluten-free, it retained its form as well as depth of flavour despite the greater pulp to flour content

​Ingredients
​​(Recipe inspired by and adapted from Cooking Tree)

- 4 egg yolks
- 1/3 cup granulated sugar
- 1/3 cup powdered sugar
- 1 g (pinch) salt
- 1/3 cup + 1/4 cup vegetable oil
- 70g (approx. 1/2 cup) milk
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 cup almond pulp *
- 3/4 cup all-purpose flour *
- 1 tsp baking powder

- 4 egg whites
- 50g (approx. 1/3 cup) granulated sugar

Directions:

1) Preheat the oven to 170 C / 340 F. Grease a round cake pan (or angel food cake pan).
2) In a large bowl, beat egg yolks, both sugars, and salt until pale yellow ribbons form.
3) Add in vegetable oil. Mix well to incorporate.
4) Add in milk, vanilla extract, and almond extract. Mix well to incorporate.
5) Add in almond pulp and combine well.
6) Sift in flour and baking powder. Mix well to incorporate, but refrain from overworking the mixture as the resulting product will become stiff after baking.
7) In a medium bowl, beat egg whites to soft peaks. Gradually add in sugar and continue to beat until stiff peaks form.
7) Transfer to cake pan, and smooth out the surface.
8) Bake for 40 to 45 minutes if using a chiffon cake or angel food cake pan. If using a regular round pan, extend the baking time by 15 to 20 minutes, baking in 5- to 7-minute intervals whilst checking doneness in the centre of the cake. Once the surface of the cake turns golden brown and a toothpick emerges clean, halt the cooking process immediately.
9) Let cool and remove from pan.
10) Serve and enjoy!​

Notes
- The original recipe by Cooking Tree utilized metric units (ie. grams), though these amounts have been converted to cups and/or tsps for improved clarity.
- While the initial recipe called for both baking powder and baking soda, the latter was omitted in this rendition and a greater amount of baking powder was added to compensate. Texture-wise, there were no distinct deviations from the sample (as far as I could perceive).

The second of the two-part Minion cheesecake series was a baked cheesecake with lemon curd swirls. While the Minion decoration fails to appear in the images below, I can assure that tremendous efforts had been exerted to create a chocolate outline of Bob.

​A spinoff of Minion Lemon Cheesecake V1, this rendition utilizes eggs and a small amount of flour as opposed to whipped cream, consequently resulting in a firmer consistency.

Ingredients
​
Crust
- 1.5 cups graham crackers
- 1/4 cups unsalted butter, softened​

Cheesecake
​(Recipe inspired by and adapted from Kraft Canada)
- 2 pkgs/500 g Philadelphia Cream Cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup granulated sugar
- 2 tbsp flour
- 1/4 cup unsalted butter, softened
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp lemon extract (opt.)
- pinch of salt​
​
Lemon Curd/Decorative Element (optional) *
Please refer to Minion Lemon Cheesecake V1.

Directions:

i) Crust

1) Place graham crackers in a food processor and pulse to a fine crumb. Transfer to large bowl.
2) Add in melted butter and evenly combine.
3) Grease and line a loose-bottom pan with parchment paper. (Skip if using a non-stick pan.)
4) Press the crumb mixture onto the bottom of the pan and smooth with the back of a spoon or spatula, ensuring uniformity in thickness to the best of one's abilities. Press to compact.
5) Place in refrigerator and chill for a minimum of 30 minutes. Prepare cheesecake filling in the meantime.

ii) Cheesecake Filling

1) Preheat oven to 325 F.
2) In a large bowl, beat softened cream cheese until smooth.
3) Add in sugar(s) and beat again until fluffy.
4) Add in eggs and softened butter. Beat again to incorporate.
5) Sift in flour. Add in vanilla extract, pinch of salt, and lemon extract (if desired).
6) Pour mixture into loose-bottom pan and smooth the surface.
7) Obtain a small amount of the curd from the Minion Lemon Cheesecake V1. Using a teaspoon, dollop the curd along the circumference of the cake.
8) Trail a toothpick through the centre of each dollop to form tiny hearts.
9) Wrap the bottom of the pan with a thick layer of heavy-duty aluminium foil.
10) Place the pan in a shallow baking dish and fill with water to an approximate height of 1 inch.
11) Bake at 325 F for 70-90 minutes. After the 60-minute mark, monitor the appearance of the cake for signs of browning. During the baking process, tiny bubbles should emerge in the water in the pan, but it should not boil.
12) Remove from the oven and let rest for 30 minutes. *
13) Remove the cheesecake from water bath and let cool for 1 hour.
14) Wipe the pan dry and transfer to the refrigerator. Chill for at least 4 hours before removing from pan.
15) Serve and enjoy!

Notes
- The recipe for the Minion Lemon Cheesecake V1 yields a greater amount of Lemon Curd than needed to complete the cake. Please refer to the post for the recipe and adjust ingredient amounts accordingly for one's pan size. A loose-bottom spring form pan measuring 6 inches in diameter and 2.5 inches in height was utilized for this recipe.
- A greater amount of melted butter can be used to create a denser crust. A lower butter-to-crumb ratio results in the need for greater compaction levels. This recipe utilized 1/4 cup of melted butter, though it is advised to use more to certify a stable foundation.
- Ensure that the cream cheese has softened completely before beating, as clumps will appear in the mixture if still solid. It is recommended to remove the cream cheese from the refrigerator and alllow it to soften at room temperature. However, microwaving on a low power setting for 30-40 second intervals is a viable alternative.
- Knox Unflavoured Gelatin was utilized in this recipe. Should other brands/forms of gelatin be used, a 1:3 gelatin to water ratio needs to be maintained such that the filling stabilizes.
- The cheesecake was immediately removed from the oven at the 90-minute mark, and exhibited signs of cracking shortly afterwards. One may wish to consider turning off the oven at the 70- or 80-minute mark and allow the cake to cook in residual heat, then let it rest in the oven to prevent surface cracking.

​It began with ochungg proposing a personal baking project - a mission entirely out of character for someone who neither enjoys planning nor complex culinary processes. This eventually led to the my creation of a flowchart, and her narrowing down the options to a New York Cheesecake. The theme was Minions.

I suggested constructing two versions of a Lemon Cheesecake, as ochungg's rendition was intended to be a gift (ie. not to be eaten after toiling away on the project for countless hours).

The first version, appropriately termed "V1", was formulated to be a no-bake cheesecake that utilized gelatin and heavy cream as stabilizers as opposed to eggs.
As with any non-Japanese cheesecake, the foundation was a graham cracker crust, followed by a creamy cheesecake layer. The top layer of the cake included lemon curd and chocolate wafer cookie crumbs; the distinct palette of these components was used to craft Bob's distinctive facial features.

In order to create the form for the goggles decoration, four aluminium foil rings were crafted as guides. For a pan measuring 9.5 inches in diameter, rings measuring 3.8 inches and 3 inches in diameter were constructed.
These rings were placed on top of the cake, within each other, concentrically. The spacing between the rings was allocated for the thickness of Bob's goggles, and was filled with chocolate cookie crumbs.

This Lemon Cheesecake is the second Minion-themed creation to find its way on this space. Yellow is a fairly easy tone to achieve in baking, but perhaps I'll take a more intrepid approach next time for a Sulley concept.

Ingredients
​
Crust
- 2 cups graham crackers
- 1/4 cup unsalted butter, melted

Cheesecake Filling
​(Recipe inspired by and adapted from honeykki)
- 2 pkgs/500 g Philadelphia Light Cream Cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 8 g gelatin (approx. 1 Knox unflavoured gelatin packet)
- 25 g hot water
- 237 ml/1 small carton Neilson whipping cream *
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- 1 tsp lemon extract (opt.)
- pinch of salt

Lemon Curd *
​(Recipe inspired by and adapted from honeykki)
- 150 ml lemon juice
- 3/4 cups granulated sugar *
- 3 eggs + 2 egg yolks
- 1.5 tbsp corn starch
- zest of one lemon

Decorative Elements
- 225 g/approx. 12 chocolate wafer cookies *
- 2 tbsp sweetened condensed milk *
- 1/4 cups semi-sweet chocolate chips
- splash of half & half cream

Directions:

i) Crust

1) Place graham crackers in a food processor and pulse to a fine crumb. Transfer to large bowl.
2) Add in melted butter and evenly combine.
3) Grease and line a loose-bottom pan with parchment paper.
4) Press the crumb mixture onto the bottom of the pan and smooth with the back of a spoon or spatula, ensuring uniformity in thickness to the best of one's abilities. Press to compact.
5) Place in refrigerator and chill for a minimum of 30 minutes. Prepare cheesecake filling in the meantime.​

ii) Cheesecake Filling

1) In a large bowl, beat softened cream cheese until smooth.
2) Add in sugar(s) and beat again until fluffy.
3) Dissolve gelatin in hot water (in a 1:3 gelatin-water ratio) and incorporate into mixture.
4) In a separate bowl, combine whipping cream and granulated sugar. Beat until thick; the consistency should resemble soft peaks (in meringue).
5) Fold whipped cream into cream cheese mixture in three additions. Gently combine each time using a spatula such that airiness is maintained.
6) Add in vanilla extract, pinch of salt, and lemon extract (if desired). Mix well.
7) Pour mixture into loose-bottom pan and refrigerate.
8) Chill for 1-2 hours in the refrigerator, then transfer to the freezer. Let chill for at least 1.5 hours to set.

iii) Lemon Curd

1) Combine lemon juice, sugar, and eggs/egg yolks in a large bowl. Mix well until sugar dissolves completely.
2) Mix cornstarch with 2 tbsp of water. Combine well. 
3) Bring a small pan of water to a boil. Place lemon mixture on top of the plan and whisk until it thickens. (This process can range between 10 to 20 minutes.)
4) Once mixture has thickened to a goopy consistency, remove from heat and let cool.
5) Transfer to a shallow dish. Cover with plastic wrap to prevent film formation and chill in refrigerator for at least 30 minutes.

iv) Assembly
 
​1) Construct aluminium foil rings for the surface decoration - See explanation above. 
2) Scrape cream filling from centre of chocolate wafer cookies. Discard if not consuming.
2) Using a food processor, pulse to a fine crumb.
3) Transfer to a medium-sized bowl and add in sweetened condensed milk. Combine well, being sure to break up any large clumps.
4) Set aside crumb mixture.
5) Remove cheesecake from freezer and retrieve lemon curd mixture.
6) Obtain the four aluminium foil rings that were previously constructed. Arrange on top of cheesecake as a guide for the surface decoration (ie. Bob's goggles)
7) Smooth lemon curd on top of cake, working around the circumference of the larger foil ring.
8) Using a small funnel, distribute the chocolate cookie crumbs evenly along the trench formed between the two foil rings. Should a funnel not be available, work with a tiny dessert spoon and steady hands. Transfer excess cookie crumbs to a container and set aside for other desserts/casual munching.
9) Melt chocolate chips in a microwave on medium power in intervals of 30 seconds. Once bubbles begin to form, add a splash of cold half & half cream and microwave again. Mix well to get rid of clumps.
10) Transfer to a piping bag (or small Ziploc) and snip off the tip. Draw the eyes and mouth of the Minion.
11) Place finished cheesecake back into the freezer for a minimum of three hours.
12) Remove from pan and store in an airtight dish.
13) Serve and enjoy!

Notes
- This recipe yields a greater amount of Lemon Curd than needed for a loose-bottom pan measuring 9.5 inches in diameter and 1.5 inches in height, so the remainder can be set aside for Lemon Meringue Parfait Cups. Similarly, one may need to adjust the ingredient amounts accordingly to fit one's pan of choice.
- 3/4 cups of granulated sugar was utilized for the Lemon Curd. Feel free to adjust this amount to one's own preferences for less/more sweetness.
- A greater amount of melted butter can be used to create a denser crust. A lower butter-to-crumb ratio results in the need for greater compaction levels. This recipe utilized 1/4 cup of melted butter, though it is advised to use more to certify a stable foundation.
- Ensure that the cream cheese has softened completely before beating, as clumps will appear in the mixture if still solid. It is recommended to remove the cream cheese from the refrigerator and allow it to soften at room temperature. However, microwaving on a low power setting for 30-40 second intervals is a viable alternative.
- Knox Unflavoured Gelatin was utilized in this recipe. Should other brands/forms of gelatin be used, a 1:3 gelatin to water ratio needs to be maintained such that the filling stabilizes.
- The original recipe called for 200 g of whipping cream, however any similarly-sized carton should be acceptable.
- The original Lemon Curd recipe called for 1/4 cup of softened butter. A substitution of starch mixture was utilized out of convenience, though the addition of butter would have likely yielded a creamier finish and higher degree of viscosity. That said, it is suggested to use butter instead of starch.
- Mr. Creamy, a more economic version of Oreo cookies, was used in this recipe, though feel free to use one's preferred type of chocolate graham crackers (with or without filling).
- Bob was chosen as the main character for this cake - as such, a yellow and white palette dictated the choice of decorative elements. Should one opt to construct a different character, one is free to swap yellow-toned curd and chocolate cookie crumbs for other hues (such as orange curd or golden graham crumbs) to better suit one's theme.

​Cheesecake cravings are inevitable.
Whether it be the souffle and dante double fromage varieties from Uncle Tetsu and Love Me Sweet, or fruity and flavourful Rare Cheese Cakes from Tsujiri, these creamy desserts are almost always on constant rotation in this household.

My most recent attempt to dabble in crust-containing coffee/swirl cheesecakes did not turn out quite as planned. The caffeine was nonexistent despite the addition of a highly-concentrated triple shot; its centremost quarters were also slightly undercooked - a result of my antsy anticipation.
These are, without a doubt, noted below such that others shall not commit similar errors.

In review of taste, I received few complaints. The textured crust added crunch, while the body was daintily cheesy. Perhaps a combination of graham crumbs and nuts should be considered next time.

Ingredients

Crust
- 3 tbsp unsalted butter, melted
- 2 cups assorted nuts​

Filling
- 2 pkgs/500 g Philadelphia Light Cream Cheese *
- 1/2 cup granulated sugar *
- 2 eggs
- 1 tbsp 2% sour cream
- 1 pkg gelatin
- 1/4 cup boiling water
- 1 tsp vanilla extract
- 1 shot espresso *
- 1 tbsp cocoa powder *
​
Directions:

1) Remove cream cheese from refrigerator and allow to soften. Thoroughly grease a springform or loose bottom pan and set aside.
2) Using a food processor, grind nuts to a fine crumb. Nuts will emit natural oils while grinding, so the mixture will adhere together naturally. Stop grinding before the nuts become paste-like, as this will result in nut butter and cause loss of rigidity.
3) Transfer nut crumbs to a large bowl and add in melted butter. Mix until butter is uniformly incorporated.
4) Press mixture onto the base of the loose bottom pan as evenly as possible, proceeding the compact the mixture as well.
5) All the base to chill while preparing the filling.
6) Preheat oven to 350 F.
7) Beat softened cream cheese until smooth, then add in sugar. Beat again.
8) Add in sour cream, vanilla, and eggs. Beat to combine.
9) Dissolve gelatin in boiling water and pour into filling while folding gently. Beat again to ensure uniformity.
10) Transfer half of the mixture to another bowl. Sift in cocoa powder and add in espresso shot. Beat to mix well.
11) Remove chilled crust from refrigerator. Ladle cheesecake filling in alternating layers. Swirl the top with a toothpick or metal chopstick if desired.
12) Bake for 40-45 minutes. Observe the baking process during the final 10-15 minutes: if the surface begins to crack, wrap the top with tin foil and continue baking. If the cake appears very jiggly, cover and bake again for 5 minutes. Iterate until only slight swaying is observed.
13) Remove aluminum foil sheet and let cool for 1-1.5 hours, then transfer to refrigerator. Chill for at least 4 hours before slicing.
14) Dust with icing sugar and arrange fresh fruit if desired.
15) Serve and enjoy!​

Notes
- Either a loose bottom or springform pan can be used. The ingredient amounts listed are suited for a loose bottom pan measuring 9.5 inches in diameter, and 1.5 inches in height. One may need to adjust accordingly for his or her pan of choice.
- Philadelphia Light Cream Cheese was utilized in this recipe, but feel free to substitute with full-fat cream cheese for a richer consistency.
- Granulated sugar can be substituted with fine cane sugar for added depth or icing sugar for an airier profile. Brown sugar is not recommended as its base flavour may be overpowering; liquid sweeteners should be avoided unless the stabilizer-liquid ratio is adjusted to compensate.
- 1/2 cup of sugar was used in this recipe, but I would recommend adding a bit more to ensure steady sweetness.
- Originally with the intention of creating a coffee swirl cheesecake, I added in a triple shot of espresso. The additional liquid was balanced with a small amount of cocoa powder. These add-ins can be tailored to one's liking, or omitted entirely, as long as the amount of dry/wet ingredients are balanced. Should this recipe be recreated, folding in melted semisweet and salted caramel chocolate chips is highly suggested.
- The cake was chilled for 1.5 hours before my first attempt to slice. This was insufficient, so please exercise patience and endure a minimum of four hours before slicing.

​It's winter. I can feel it.
Temporarily placing aside the frost forming on my windshield every morning, I can feel the effects of the subzero temperatures via my peeling fingertips and cracked hands. It's a painful period to endure, and the only thing that succeeds in providing relief is staying indoors, with a good cup of tea of course.

Besides the diverse selection of DAVIDsTEA's annual advent calendar, Chinese Almond Tea is another one of my go-tos for slow, stay-at-home sessions. A very traditional recipe, I adapted the family formula slightly to suit my tastebuds and time constraints. Preparations are ridiculously simple, though be sure to allow yourself enough time to complete the entire recipe, as the final step is a tad tedious.

​Ingredients

- 210 g Chinese "Southern" almonds (approx. 1 cup)
- 8 cups water
- 1 cup rock sugar *
- glutinous rice (opt.)
​
Directions:

1) Soak almonds overnight.
2) Drain and grind finely using a food processor. Scrape down the sides and pulse several times if needed. Once ground, the almond flour yield was approximately 4 cups.
3) Transfer the saturated almond flour to a large pot. Add water and simmer over medium heat, stirring periodically.
4) Add rock sugar and continue stirring.
5) For a thicker consistency, one may also choose to add in 1/2 cup of glutinous rice. This increases the starch content of the mixture, resulting in a smoother, more luscious texture. For this recipe, I did not include this addition, though the decision is based purely off of preference.
6) Stir the mixture periodically to prevent sticking and burning; reduce the heat if necessary.
7) Once the rock sugar has dissolved fully, remove from heat and let cool slightly.
8) Using a fine mesh strainer (or sieving device of choice), filter the almond flour from the mixture. This step is the most tedious, and pivotal, portion of the recipe, since the aim is to minimize the fines content in the beverage for consumption.
9) Set the partially-saturated almond flour aside for later use.
10) Let cool completely and store in the refrigerator until ready to serve.
11) Serve hot or cold. Enjoy!​

Notes
-  Feel free to adjust the amount of rock sugar in this recipe to your liking. Other types of sweeteners can also be used, though I have not attempted re-creating the recipe with such adjustments and therefore cannot vouch for the results. It is suggested to refrain from using tinted sweeteners (ie. brown sugar or golden syrups), as they will render the final product a dingy tone.
- Separating the almond flour from the remainder of the mixture is the most tedious portion of the recipe. Personally, I have tried using everything from coffee filters to cheesecloths to fine mesh strainers to baking sieves; the results obtained using the fine mesh strainer was the most ideal - both in terms of time efficiency and almond flour recovery. However, it was still quite time consuming given the number of times the mixture had to be strained. Should one intend to make Almond Tea on a regular basis, it is recommended that a large wire mesh strainer be obtained.

​I walked by the seasonal confectionery aisle while en route to purchase milk and eggs the other day. Discount chocolates never fascinated me, but somehow the sight of reduced jumbo marshmallows did. 
Though nothing more than a stout, barrel-shaped mound of solidified sugar, the fluffy treats always find their way into summer barbecues, specifically in the form of s'mores. Then the idea hit me; we had leftover graham cracker crumbs lying around anyway.

The steps to create this Layered S'Mores Pie are straightforward, albeit time-consuming and labour-intensive. Results are quite worthwhile though: an airy cloud of sweetness hovering over silky chocolate custard and a crunchy crust is a wonderful way to polish off a meal, even if I do say so myself. (You'll notice the extravagant appeal by the hasty number of images that were captured.)

Be sure to pay extra attention the adjusted ingredient amounts, since my intention was to craft a specimen of smaller scale as opposed to a traditional round pie.

Ingredients

Crust
(Recipe adapted from MYRECIPES.com)
- 1.25 cups Honey Maid graham cracker crumbs *
- 1/2 cup finely crushed nuts *
- 3/8 cup (or 6 tbsp) unsalted butter

Chocolate Custard
(Recipe adapted from Incredible Egg)
- 2 egg yolks + 1 egg
- 1/4 cup cream
- 3/8 cup milk *
- 1 tbsp tapioca starch (or custard powder)
- 2 tbsp cocao powder *
- pinch of salt
- 1 tsp vanilla extract
- 1 tsp almond extract (opt.)
- 3 tbsp sugar syrup *
- zest of 1 lime (opt.)

Marshmallow Crème
- 12 (+3) large marshmallows *
- 2 egg whites, chilled
- 1 tbsp sugar syrup (or corn syrup)

Directions:

i) Crust

1) Grease and line the bottom of your tart pan of choice with parchment paper; lining the sides of the pan is optional, though ensure that the sides are greased well if not lining. (I utilized a narrow loaf pan for this recipe, but feel free to use a wide shallow dish if desired.) Set aside.
2) In a large, microwave-safe bowl, melt butter at intervals of 50 seconds until completely dissolved. Let cool slightly.
3) Add in graham cracker crumbs and crushed nuts. Toss to combine.
4) Once fully incorporated, press into the lined pan and compact with the back of a spoon. Distribute the mixture such that the corners are filled and the surface is level.
5) Chill in the refrigerator while preparing the custard layer.

ii) Chocolate Custard

1) Whisk egg yolks and whole egg in a large, heatproof bowl.
2) Add in cream and milk and mix well.
3) Sift in tapioca starch, cocoa powder, and salt. Incorporate once more.
4) Add in sugar syrup, vanilla extract, and, if using, almond extract and lime zest. Mix well.
5) Bring water to roaring bowl in a medium saucepan. Reduce to medium-high heat and place custard mixture on top. This will act as a double boiler.
6) Continually stir the mixture with a whisk as it cooks to prevent scrambling of the eggs. Should the water bubble too vigorously, reduce the heat to medium. Continue stirring while scraping down the sides and bottom of the bowl. Immediately break apart any lumps should they appear.
7) The mixture will continue to thicken over time, demanding quickened stirring with increase viscosity. The entire congealing process averages fifteen to twenty minutes.
8) Once a soft custard is formed, remove from heat and let cool to room temp.
9) Retrieve crust from refrigerator and spread chocolate custard on top in a smooth, even layer.
10) Cover the surface with plastic wrap to prevent a film from forming on the surface. Allow to chill for at least two hours.

iii) Marshmallow Crème

1) Utilizing the double boiler method described in the above section, melt 12 large marshmallows in a large, heatproof bowl over medium-high heat until they reach a semi-aqueous state. It is highly recommended to grease the bowl beforehand to ease transfer of the mixture later.
2) Drizzle sugar syrup into the bowl just before the marshmallows completely disintegrate. Mix while scraping down the sides of the bowl.
3) While the marshmallows disintegrate, retrieve the chilled egg whites from the refrigerator and beat until stiff peaks form.
4) Once marshmallows are completely dissolved, remove from heat and allow to cool slightly.
5) Transfer one third of the marshmallow mixture into the meringue. Beat to combine. Repeat this step with the remaining marshmallow mixture.

iv) Assembly

1) Remove chilled crust and custard from the refrigerator. Carefully remove from pan and peel off parchment paper. Set onto your serving plate of choice. Peel off plastic wrap when ready to assemble.
2) Spoon and smooth marshmallow creme mixture on top of the chocolate custard in a uniform layer. One can also choose to pipe the mixture on top for added flair.
3) With a kitchen blowtorch, char the surface of the meringue until golden brown.
4) Dust with cocoa powder (optional).
5) Slice and serve with fresh fruit. Enjoy!​

Notes
- This crust is comprised of both Honey Maid graham cracker crumbs and finely crushed assorted nuts, though feel free to adjust the ratio of either element to your liking. Those with nut allergies may choose a base made entirely of graham crumbs. Regardless of substitutions, it is crucial that the same consistency be maintained for proper compaction.
- Alternatively, one can use his or her own tried-and-true crust recipe.
- 2% milk was utilized in this recipe, though both non-dairy milks could be another option. This substitution has not been tested, however, so similar results cannot be guaranteed with the lowered fat content.
- The amount of cocoa powder used in the recipe can be adjusted to taste. (I used 2 tbsp as it yielded a nice, rich depth.)
- Almond extract and lime zest are optional additions; they can be swapped for rum extract or orange zest if the heart desires.
- Chung Jung Won Cooking Syrup was my choice of sweetener for this recipe. It is a sugar syrup slightly thickened with starch for speedier cooking. Should this option not be available at your local Korean supermarket, granulated white sugar or regular corn syrup should also suffice.​
- Mini marshmallows can also be used in place of large marshmallows to speed up the melting process.
- As I had used a loaf pan, I reserved three marshmallows to press along the length of the pie prior to spreading the marshmallow crème on top. This additional step is completely optional though contributes chewiness the final result.
- It should be noted that I did not intend for the crust layer to be thicker than the custard layer. Ideally, all three layers should be relatively similar thickness, however the thicker crust enabled the specimen to be sturdier and also crunchier.​

​To be honest, I wanted to make daifuku. With freshly-picked strawberries and an unopened package of matcha jelly, it just seemed right. However, my kitchen lacked Mochiko, and the weather deterred me from driving out to the Korean supermarket to pick up a box I would only use one sixth of.

Recalling that I had once accidentally purchased glutinous rice flour instead of plain glutinous rice, I set out making tangyuan. Strawberries were not included in the recipe; in its place was an indulgent peanut butter-sesame spread.

​Ingredients
​(Recipe adapted from Octochan @ Instructables)

Dough
- 400g glutinous rice flour (approx. 4.5 cups)
- 3-4 cups water
- 3 tbsp vegetable oil

Filling(s)
- 4 tbsp peanut butter *
- 2 tbsp white sesame seeds *
- 5 tbsp black sesame seeds *
- 75 g matcha jelly/matcha anko *

Sugar Syrup
- 0.7-0.9 cups of rock sugar *
- 5 cups water
- 1-2 knobs of ginger (opt.)​

Directions:

i) Filling

1) Place sesame seeds in a shallow pan over medium-high heat. Once popping sounds are heard, reduce the heat the medium, constantly stirring to prevent burning.
2) Remove from heat once white sesame seeds have turned to a golden brown.
3) Grind with a mortar and pestle or fine food processor to the desired consistency. (I crushed majority of the seeds to a fine crumb but allowed several whole bits to remain to add texture).
4) Add peanut butter and mix well. Set aside. It is highly recommended to spoon softer fillings onto a lined baking tray and freeze thoroughly before attempting to wrap them. (I tried to seal my tangyuan without freezing the fillings beforehand and saw little success without piling on additional layers of dough.)
5) Chop matcha jelly into pieces roughly measuring 1-2 cm. Set aside.

ii) Dough

1) Line two baking trays with wax paper. Set aside. (More trays may be needed for a larger portion.)
2) Place glutinous rice flour in a large bowl. Make a well in the centre and add vegetable oil and one third of the water.
3) Begin mixing with a spoon until large crumbs begin to form. Gradually add in more water while kneading. Repeat this process until the dough has a uniform, smooth texture. The surface should be glossy, but water should be not seeping through towards the bottom of the bowl. Keep in mind that more or less water may be required depending on the desired consistency and presence of filling(s).
4) To serve the dessert without fillings, knead the dough until it just begins to gleam. Separate chunks of the dough and roll into spheres measuring 1 inch in diameter. Place on baking trays to set.
5) To serve the dessert with fillings, knead the dough until the surface is smooth and glossy. Be sure to keep a small dish of water handy to supplement moisture as the dough dehydrates with air exposure.
6) Separate chunks of dough and roll into balls measuring 1.5 to 2 inches in diameter. Flatten the balls such that the middle section is slightly thicker than the edges. If the edges show signs of cracking, place the ball back into the bowl, add water, and knead again.
7) Place fillings at the centre of the flattened dough ball and seal with care. Should the dough casing break, patch the hole with a thin layer of dough and reshape. If necessary, decrease the amount of filling to prevent spillage. 
8) Repeat until all ingredients have been used up. Place on baking trays to set.
9) Once set, transfer the glutinous rice balls to a plastic bag and store in the freezer. They should last for at least one week, though quick consumption is recommended to ensure freshness.

iii) Sugar Syrup

1) Combine rock sugar, ginger, and water in a medium saucepan. Warm over medium heat, stirring to dissolve the sugar lumps. Reduce to low heat once the mixture begins bubbling.
2) Simmer until ginger knobs appear dehydrated, or until an aromatic waft of spiciness can be perceived. Remove from heat and let cool to room temperature.
3) If not consuming immediately, chill in the fridge in an airtight container.

iv) Cooking Instructions

1) Glutinous rice balls should be stored in the freezer and boiled to order.
2) Bring water to a roaring boil in a medium saucepan. Add in glutinous rice balls and reduce to medium heat.
3) Allow the glutinous rice balls to cook uncovered. Reduce to medium heat if bubbling turns ferocious, as this can cause splitting of the casing.
4) Once the glutinous rice balls begin to float, continue to boil for 1-2 minutes to ensure interior is cooked thoroughly.
5) Remove from heat immediately and rinse with cold water. This will prohibit the shell from becoming mushy and halt splitting if present.
6) Serve with warmed sugar syrup. Enjoy!


Notes
- This recipe was modified accordingly based on the amount of glutinous rice flour on hand. I opted to empty the entire packet (400g) and amplify the original measurements via a similar ratio. Should you wish to use an amount smaller/greater than the 400g specified above, please take heed to scale your ingredients accordingly.
- When toasting black sesame seeds, it is crucial to include a few white sesame seeds in the pan. Colour changes are made more visible with the white sesame seeds, preventing burning of the entire batch.
- Matcha jelly/matcha anko was utilized as a second filling, though can be substituted with other substances of preference. The sole requirement is that the substance should be relatively viscous, if not solid. Should one choose to use matcha anko, I have found a recipe here and a purchasing link here. (For Toronto locals, I obtained my 150 g block from Sanko on Queen West.)
- The peanut butter to sesame seed ratio is up to one's own discretion; peanut butter can also be swapped for other nut butters should peanut allergies be an issue.
- To render this recipe vegan, simply omit the jelly (as it contains gelatin) and substitute the filling with an unprocessed nut butter.
- Dessert soup-appropriate rock sugar can be purchased in the form of brown sugar slabs or assymetrical white crystals. Either can be utilized for this recipe. If including ginger, it is recommended to use at least one brown sugar slab for its richer depth.
- Personally, a lighter sugar syrup is preferred. However, feel free to adjust the amount of inputted sugar to your own liking.