I won't lie and say that this surpasses my Mango Ice Cream.  The plain truth is that it doesn't, however tangy and delicious. Though, the fact remains that "someone bought too much".

​An ice cream scoop had been acquired for the occasion, for I feared the consequences to be borne by my melon baller with repeated digs. Nonetheless, smooth trails failed to be formed, in spite of the dessert's true, creamy consistency. This icy concoction requires a minimum of twenty-five minutes to loosen its edges, so heed my words: please be patient.

Ingredients

i) Cherry Compote (approximate quantities)
- 5 cups cherries, pitted 
- 1 cup granulated sugar
- 1/3 cup lemon juice
- 1 tbsp glutinous rice flour
- 50 ml water
​
ii) Ice Cream Base​ (Recipe adapted from Cuisinart's ICE-30BC Recipe Booklet, pg. 8)
- 95 ml heavy cream
- 66 g sweetened condensed milk
- 650 ml heavy cream
- 310 g plain yogurt​

iii) Chocolate Ripple
- 51g dark chocolate couverture
- 50 ml whipping cream
​
Directions:

 i) Cherry Compote

1) Combine cherries, sugar, and lemon juice in a medium saucepan. Simmer until only a few chunks of cherry remain. Blending the mixture is not recommended as the final product is intended to retain bites of fruit.
2) Mix glutinous rice flour with water and stir into the mixture. Continue to reduce.
3) Once thickened, remove from heat and let cool.
4) Allow the mixture to come to room temperature before transferring to the refrigerator. Chill until ready to use.

ii) Ice Cream Base

1) Churning directions shall differ between ice cream makers, so it is highly advised to familiarize oneself with the respective manual before proceeding.
2) Using either a low heat setting on a microwave or over a bain-marie, dissolve sweetened condensed milk into 95 ml of heavy cream. Mix until fully combined. Allow this mixture to cool before using.
3) Whisk heavy cream and yogurt together in a large bowl. Add in the condensed milk mixture and combine well. At this point, it would be beneficial to let the base rest in the refrigerator for roughly two hours before proceeding.
4) Remove the ice cream maker from the freezer and follow the manual for churning instructions.
5) Once visibly thicker, add in the cherry compote as the machine continues to churn.
6) Continue churning until the paddle does not budge.

iii) Chocolate Ripple

1) Commence on the Chocolate Ripple as soon as the ice cream maker begins churning.
2) Over a bain-marie, allow chocolate couverture and heavy cream to melt slowly.
3) Remove from heat once partially dissolved and continue to stir to incorporate completely.
4) Allow the ripple to cool completely, stirring every so often to prevent hardening.

iv) Assembly

1) Once the paddle of the ice cream maker no longer budges, transfer the ice cream to a freezer-safe, airtight container, drizzling the Chocolate Ripple formula in between layers. Glass containers with airtight seals are ideal for this step; plastic is least resistant to drastic temperature changes and are prone to cracking upon removal, and thus is not recommended.
2) Allow to freeze for at least 8 hours. Should the centre remain soft, return to the freezer until firm.
3) Prior to scooping, remove the container from the freezer and let rest for 25 minutes at room temperature.
4) For best results, prepare a glass of hot water to dip the ice cream scoop before scooping.
5) Serve with waffle cones and/or fresh fruit. Enjoy!

Notes
- This recipe utilizes the Cuisinart ICE-30BC model and serves only as a rough guideline. Prior to commencing any ice cream or soft serve project, it is imperative that one familiarize oneself with the respective manual before proceeding.
- Cherries were the seasonal fruit of choice, however mango chunks, coconut, and pineapple have similar applications. Frozen fruit is another convenient option.
- Adapted from Cuisinart ICE-30BC's Chocolate Cherry Chocolate Cherry Frozen Yogurt, this rendition employs 35% fat whipping cream Instead of whole milk and flash frozen cherries instead of maraschino. The higher fat content, regrettably, did not act as a catalyst for solidification; instead of the 2-hour chill time, the entire batch averaged a total of 10 hours for thorough thickening. It remains unknown whether the issue lay with freezer temperature (- 14 C vs. the suggested - 17 C) or the omission of pre-churning refrigeration. That said, for best results, it is advised to let the ice cream base rest in the refrigerator for roughly two hours before proceeding.​

​Have you ever wondered how Reese's Cups would taste in cake form? Chocolate and peanut butter - often fondly termed "PB" for short - is a classic combination, so classic that it was only fitting that my first venture into the realm of ring molding commenced with a cake comprising of such components.

I first resorted to SKU, the destination that has yet to falter once when conjuring up last minute dinner ideas. My fingers, or eyes, rather, fell upon several recipes, though chocolate wafer cookies weren't ready available in the house. An image of a layered cake with distinct tone differences had materialized in my mind, and the conceptual format adopted a no-brainer, albeit long-winded, no-bake process.

​Other sources were referenced instead (gasp!) and scaled appropriately using basic arithmetic. A total of two cakes were crafted for the occasion - that is, the imminent date of birth of a fellow July baby.

In retrospect, placing the heaviest layer on top wasn't my wisest decision. It was as if I hadn't learned from having to retrofit Jinyoung's concert headband with added support measures. 

Despite the viscous chocolate ganache, slightly oozing mousse and cheesecake layers, and lack of icing sugar for the decorative embellishments, the overall product resisted collapse and was ultimately deemed delicious by its recipient. With mild notes of peanut butter, gentle tanginess from the cream cheese, and a obnoxiously velvety chocolate ganache, the specimen vanished in just under twenty-four hours following disclosure.
I suppose pastries aren't that annoying after all.

Ingredients

i) Graham Cracker Crust ​​(Recipe adapted from Sally's Baking Addiction)
- 56g digestive cookies (or graham crackers)
- 19g brown sugar
- 32g unsalted butter, melted
​
ii) Peanut Butter Cheesecake (Recipe adapted from Sally's Baking Addiction)
- 84 ml whipping cream
- 190 g cream cheese, softened
- 32g granulated sugar *
- 44g plain yogurt *
- 1 tsp lemon juice
- 1 heaped tbsp smooth peanut butter *

iii) Chocolate Mousse (Recipe adapted from Richardo Cuisine)
- 56g dark chocolate couverture
-140 ml whipping cream
- 29g granulated sugar
- 2g gelatin

iv) Chocolate Ganache (Recipe adapted from Cooking Tree)
- 65g dark chocolate couverture
- 44ml whipping cream
- 33g unsalted butter

Directions:

i) Graham Cracker Crust

1) Grease ring molds and place atop a baking sheet lined with plastic wrap and/or parchment paper. Parchment paper is sturdier and ensures easier transfer, however is not entirely necessary.
2) In a food processor, blend digestive cookies and brown sugar until fine. Add in melted butter and pulse to mix well.
3) Divide the crumbs between the ring molds and compact well, ensuring that there are no gaps along the circumference.
4) Allow to chill in the refrigerator while preparing the cheesecake layer.

ii) Peanut Butter Cheesecake

1) Whisk together cream cheese and sugar until fluffy. The bowl should be free of any gritty sugar sounds before advancing.
2) Add in yogurt, lemon juice, and peanut butter. Mix well. (Vanilla extract was omitted in this formula, but feel free to add it in, along with any other extracts of choice, according to preference.)
3) Beat whipping cream to soft peaks and fold into the cream cheese mixture.
4) Remove crust from fridge and distribute cheesecake mixture evenly. Smooth out the surface and replace into the refrigerator for at least 3 hours.
​
iii) Chocolate Mousse

1) Place chocolate couverture over a bain-marie. Turn off the heat when partially melted and allow to continue melting over residual heat.
2) Beat whipping cream until soft peaks, adding in the granulated sugar in two parts.
3) Rapidly mix gelatin into melted chocolate. Stir vigorously to eliminate lumps and pockets of gelatin powder.
4) Mix one spoonful of the whipped cream into the melted chocolate, stirring until completely incorporated. Add this mixture back into the remainder of the whipped cream. Fold to combine.
5) Remove cheesecake from fridge and pour chocolate mousse mixture on top. Smooth out the surface and replace into the refrigerator for at least 3 hours.

iv) Chocolate Ganache

1) Prior to making the Chocolate Ganache, ensure that the mousse cheesecakes have been unmolded. Holding a hot towel outside the ring mold for 10-15 seconds assists with this process. Line a baking sheet with plastic wrap and place a wire rack on top. Transfer the cakes to the wire rack. Place the cakes back into the fridge as the ganache is being assembled.
2) Place chocolate couverture and whipping cream over a bain-marie, allowing for gradual incorporation.
3) To prevent burning the chocolate, remove from heat when almost fully melted. Stir to melt in residual heat, smoothing out any lumps that remain.
4) Add in unsalted butter. Mix again to incorporate fully.

iv) Assembly

1) Remove the cakes from the fridge. Working quickly, pour the ganache over the cakes one at a time. If desired, allow the ganache to trickle down the sides for a slight "drip effect", otherwise consolidate in the centre for additional chocolate height.
2) Transfer to a cake board or serving plate after pouring and clean the bottom with a flat spatula.
3) Repeat with the other cake, then replace both back into the refrigerator for at least two hours. Adorn with cream cheese frosting if desired.
4) When ready to slice, dip a non-serrated knife into hot water and dry it off quickly. Cut straight down without using rocking motions to ensure a clean cross section.
5) Serve and enjoy!

Notes
- Two aluminium ring molds were utilized in this recipe; dimensions can be found in the attached document. Volumetric calculations were conducted and scaled appropriately for the recipe used. For reference: Sally's Baking Addiction employed 9-inch molds with an approximate 2.8 - 3 inch height for a volume of 190.85 in3. The recipes were scaled using a 14% ratio, then multiplied by two for each of the ring molds.

​From the corner of my eye, I spotted three bananas - no more, no less, and each perfectly spotty like abstract yellow dalmatians.

​Now, it might not be the most prudent of me to declare this the best banana bread on the planet. I shall not hesitate to admit that I have yet to try every recipe in existence for this classic comfort cake (because it's definitely a cake and not a "bread" by any means), but as any engineering graduate shall preach: If it works, why mess with it?

​This is not to say that I haven't included my own fair share of tweaks and additions, for while recipes are guidelines that ought to be respected, they're not exactly exempt from customization either.

Some days, there are cravings for cookies. And at other times, one may settle for nothing other than a warm, moist slice of banana bread.

A slice supple enough to appease the desire for Starbucks;
A slice brimming with the just ideal dose of caramel-like sweetness;
A slice embodying the very essence of ripe-and-nearly-decaying-into-organic-matter-but-not-yet bananas; and
A slice to pair with a morning pour-over or frothy latte, while in practice of Social Distancing. 

Just be careful not to over-mix. I'm serious about this point. 

Ingredients
(Recipe inspired by and adapted from smitten kitchen)
​
- 3 ripe bananas
- 1 egg
- 40 ml olive oil
- 40 g unsalted butter, melted
- 60 g brown sugar
- 60 ml maple syrup *
- 1 tsp vanilla extract *
- 180 g all-purpose flour 
- 5 g baking soda
- 1/2 teaspoon cinnamon
- 1 tsp pumpkin pie spice *
- pinch of salt
- 1/3 cup chopped walnuts *
​
Directions:

1) Whisk dry ingredients together in a medium bowl and set aside.
2) Using a potato masher, or the less ergonomic alternative of a fork, mash the bananas in a large bowl until chunky bits remain. There is no need to completely pulverize, as the banana bits will continue to disintegrate as the other ingredients are incorporated.
3) Whisk in olive oil and butter, then egg and vanilla extract. Lastly, add in the brown sugar and maple syrup. Mix well.
4) Sift in dry ingredients and proceed to fold in gently. It is crucial that the batter not be over-mixed: the fate of the loaf hinges on this step!
5) When the mixture is 80% incorporated, add in walnuts and fold once more. If desired, save some to top the loaf.
6) Bake at 350 F for 45-50 minutes. Check for doneness using a skewer at the 45-minute mark, and replace into the oven for a maximum of five additional minutes (50 minutes in total) if some stickiness remains.
7) Let cool for 10-15 minutes before transferring to a wire rack to cool.
8) Serve warm and enjoy!​

Notes
- Millet was omitted from this recipe, with a generous handful of roughly chopped walnuts stepping up in its place instead. Based on familial feedback, grains reminiscent of quinoa commonly result in digestive issues, though nuts did not pose such concerns. Personally known to not be the biggest lover of nuts ("healthy fats"), walnuts were a quintessential ingredient that could not be foregoed for enhanced texture.
- The amount of maple syrup and brown sugar can be adjusted to your desired sweetness, though I found these amounts to be ideal given the ripeness of the bananas on hand. Be mindful of the state of your bananas, as they contribute natural sugars to the batter.
- More often than not, I tend to eyeball the amount of vanilla extract, cinnamon, and synthetic enhancers. The quantity of these ingredients is entirely up to one's preference and normally be substituted to whatever similar entity is present in the pantry - just as long as ratio of dry-to-wet remains consistent, of course.
- Smitten Kitchen's original recipe called for a mix of cinnamon, nutmeg, and cloves. However, pumpkin pie spice was utilized instead, as the latter spices are not regular occupants of my pantry.
- Finally, I cannot emphasize enough the importance of just incorporating the dry ingredients. Overmixing the batter will result in a rigid, dry loaf with the consistency of stale bread, stripping the cake of flavour and moistness. A few sparse pockets of flour are acceptable and can be smoothed out whilst pouring into the pan prior to baking.

​For the longest time, it hadn't occurred to me that cookies were my go-to guilty pleasure. Made known to me by none other than the ever-observant orangecane, I began to unravel a world of baking possibilities within my kitchen, specifically in the realm of cookie testing.

Smitten Kitchen is highly commended by my fellow baker and tea-fanatic, with the acts of scaling and substituting strictly spurned. While I had halved the recipe in previous iterations), nevertheless maintaining a single unit of egg, and achieved beyond satisfactory results, I opted to reassess this recipe's egg-to-butter ratio with post-vacation quarantine time on my hands.

​Oomomo cookie cutters now in possession, I took to the three-hour ordeal of ingredient incorporation, refrigerating, rolling, cutting, stamping, and rolling and cutting again. The tips included in the original post could not be fully utilized in the face of character-shaped cookie cutters (with message stamps), so the traditional, non-time-saving methods were used.

For maximum enjoyment, pair alongside a freshly-brewed cup of joe or refreshing homemade yuzu ginger ale!

Ingredients
(Recipe inspired by and adapted from smitten kitchen)

i) Matcha Sugar Cookies ("The Bunny")
- 183 g all-purpose flour
- 11 g matcha powder *
- 2 g baking powder
- 80 g granulated sugar
- 112 g unsalted butter
- 0.5 egg, beaten
- 1 tsp vanilla extract
- pinch of salt

ii) Chocolate (Cocoa) Sugar Cookies ("The Bear")
-175 g all-purpose flour
- 20 g unsweetened cocoa powder *
- 2 g baking powder
- 80 g granulated sugar
- 112 g unsalted butter
- 0.5 egg, beaten
- 1 tsp vanilla extract
- pinch of salt

Directions:

The same steps apply to both versions.
​
1) Whisk dry ingredients (flour, salt, and baking powder) together in a medium bowl.
2) Beat egg in a small bowl and set aside.
3) Beat softened butter with sugar until fluffy.
4) Add in vanilla and carefully measure out half a portion of beaten egg using a digital scale. Combine well.
5) Sift in dry ingredients and fold using a spatula.
6) Once completely incorporated, let chill for 1 hour in the refrigerator. Using the freezer to quicken firming is <i> not </i> recommended in this case.
7) Remove from fridge and roll out the dough to 0.5 cm thickness. Cut shapes and stamp surfaces as desired.
8) Bake at 350 F for 15 minutes. Depending on the size of your cookies, baking time may be reduced (for smaller, daintier pieces) or increased (for larger slabs). Keep a watchful eye over the cookies and remove from oven when the edges just begin to brown.
9) Let cool for 5-10 minutes before transferring to a wire rack to cool completely. Once cool, the cookies will exhibit crispiness with undertones of earthy matcha or bitter cocoa.
10) Serve and enjoy!

Notes
- Smitten Kitchen's recipe was divided into two equal portions with a great deal of precision, with my implemented adjustments noted below:

• The amount of granulated sugar was reduced from 100 g per batch to 80 g; this quantity was decided on to maintain the shape of the cookies while preventing an overly sweet finish.
• The amount of all-purpose flour was reduced from 195 g per batch to 183 g and 175 g in the Matcha and Cocoa versions respectively; please keep in mind that the total weight of dry ingredients remains unaltered.

- Take care to prevent adding too much baking soda to the mix, whether intentional or not, as it will cause the cookies to puff and spread more. Consequentially, they will be more friable and susceptible to breakage. Surface stamping will also be less noticeable.
- Doubling the amount of egg, as I did in my first two trials, will result in a smoother surface and thicker, cakier consistency. Minimal changes to flavour were observed.​

Dealing with Dough - Warnings and Recommendations

i) Too soft/warm

• Makes stamping difficult and cookie will not retain shape
• Segments of dough may get stuck in the cookie cutter/stamp, ruining the overall design
• Method of rectification: Place back into fridge to chill for 30 mins and warm up with hands prior to rolling out.

ii) Too stiff/cold

• Cracking will occur and surface will reject stamping
• Method of rectification: Allow the dough to warm up at room temperature, then slowly began to knead with hands to disperse body temperature until ready to roll.

​Be warned: This brew with stain everything orange.

Luckily for me, orangecane did most of the dirty work. (Hehe.) I merely traced her footsteps, then veered off onto my own out of curiosity to conjure up the following two versions of our shared favourite milk tea.

Ingredients
​​(Recipe adapted from orangecane)

i) Version 1: Classic
- 50 g Thai Tea leaves *
- 500 ml water
- sweetened condensed milk (as desired)
- evaporated milk (opt.)

ii) Version 2: Mellow
- 2 tbsp Thai Tea leaves *
- 500 ml water
- sweetened condensed milk (as desired)

Directions:

i) Preparation (both versions)

1) Bring water to a boil in a medium saucepan, ensuring that there is adequate room for sudden surges in volume.
2) Once the water begins to boil, add in tea leaves. Stir to ensure that all leaves are submerged.
3) Allow to boil for 3 minutes, then remove from heat. Let steep for 30-40 minutes, covered.
4) Strain with a fine mesh strainer and transfer to glass containers. Store in the fridge until ready for consumption.

ii) Serving Hot

1) Heat one cup of Thai tea in a microwave safe mug (or over the stovetop).
2) Dissolve three heaping tablespoons for the "Classic" - or two tablespoons for the "Mellow" - of sweetened condensed milk in the hot tea. Mix thoroughly.
3) Add in a splash of evaporated milk if desired.
4) Serve and enjoy!

iii) Serving Iced
​
1) In a heatproof bowl, dissolve three heaping tablespoons for the "Classic" - or two tablespoons for the "Mellow" - of sweetened condensed milk in two tablespoons of hot water. Mix well, until no streaks remain.
2) Fill a serving glass halfway with ice cubes. Pour the loosened condensed milk mixture on top. Add in a splash of evaporated milk if desired.
3) Fill the remainder of the glass with brewed Thai tea.
4) Serve and enjoy!

Notes
- Feel free to scale this recipe as appropriate, adhering to the recommended ratio(s).
- orangecane's original recipe yielded just over one cup of Thai tea, and was a tad lighter in profile than expected. That said, the more conservative approach to sweetener is preached. The later addition of espresso provided a swell balance of sweet and bitter without masking the leaves' innate flavours.
- The "Classic" is more robust in comparison due to the higher ratio of tea to water. Fragrance and depth are intensified, and should therefore be paired with a greater proportion of condensed milk. Evaporated milk is entirely optional, however a welcome inclusion should creaminess be a factor of concern.
- It ought to be noted that steeping the Thai tea leaves in a cloth or mesh filter (à la Lipton) is not a viable brewing method. Stovetop brewing is crucial in releasing the tea's vast dimension. There is no easy way out.
- The Thai tea leaves utilized in this recipe (as well as orangecane's) were sourced directly from Thailand, however the brand seems to also have online retailers such as Amazon.
- Longevity Sweetened Condensed Milk is my go-to brand without compromise. Carnation and Eagle left tacky aftertastes and non-homogeneous lumps.

​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.