Green Onion Pancakes Recipe

Hello everyone! Today I made onion pancakes. I was craving some Asian food recently and I went to a restaurant near where I live. I had never tried the before, but I ordered onion pancakes after I saw my friend, who went with me, eat them. They were delicious. I loved them so much I could have eaten 16 pieces myself. Afterwards I wanted to go back to the restaurant but then I decided I could learn to make them myself, so I did so I asked my friend’s mom if she could teach me how to make them.

What you need:

  • 2 Cups of All Purpose Flour
  • Some extra flour to sprinkle on later
  • 1 Cup of Water
  • 6 Stalks of Green Onions
  • 3 Tbsp of Sesame Oil
  • One cutting/cooking board

Step 1: In a large bowl mix you flour and water with a fork. Go in small circular motions all around until it is mixed in well. Then start the knead it for 5 minutes.  Cover it with a damp towel and let the dough rest minutes.While you wait, you can start finely chopping the green onions.

Step 2:  After the time is over, take out the dough and cut it into 3 equal sections. Dust your board lightly with flour. Get one of the sections and  the dough using a lightly dusted rolling pin with flour. Make the dough into a ball and flatten a bit. Then roll it out into a circle that is about 2 1/2 hand widths wide.


Own Photo

Step 3: Spread some of the sesame oil lightly all around. Then get 1/3 of the chopped green onions and spread them as well evenly through out the dough. Grab one edge of the dough and start rolling it into a log.Grab one side of the log and start rolling it in so it makes like a cinnamon bun shape.  Do the same to the two dough sections left.

Own Photo
Own Photo

Step 4: In a big round pan, put 1 tbsp of oil and put it on the stove on medium heat. Cook the pancake for 2-3 mins on each side until flaky and golden brown.  While cooking it, with two spatulas, fluff it up by squashing the edge with the spatula on the sides. This way pancakes is fluffy and layered  instead of flat.

Step 5: After it is cooked, get a knife and cut it into 6-8 pieces. You can eat the pancakes with soy sauce or another sauce you decide to make. Just enjoy them because they are so good!













Authentic Mexican food

Hello and welcome everyone. Today I am going to talk authentic Mexican food!!! Yummy! Now I am not talking about Taco Bell or other “Mexican” restaurant or fast food places. Now don’t get me wrong, they are great places to eat and the food isn’t bad, but it isn’t at all like the food we eat in Mexico. Mexican food is so good if you in get to try real authentic dishes that we eat every day or at parties.

One of the biggest differences is that in Mexico,m we don’t eat flour tortilla that much. Maybe yes for a burrito, but 95 percent of the time, we eat corn tortillas (Tortilla de maiz). This kind of tortilla is what we really use in tacos.

Tacos for us is everything. We can literally make a taco out of anything. We put meat, beans, rice, vegetables, and even eggs for morning tacos. No matter what, we eat everything mostly as a taco/ with tortilla. Tacos are probably the first food you think when you hear Mexican food, but there are so many more delicious dishes than tacos. So I am going to talk about some you probably haven’t heard of if you aren’t a Mexican foodie.

First order up, barbacoa. Now a barbacoa is type of taco,MN but it is special. This type of dish is mostly made on special celebrations or parties. Which us Mexican have alot because we find any reason to party and have fun. A barbacoa is made from beef. But in my family and most, we love fresh meat so we go the day before we cook it and actually go to kill a about cow so the meat is tender and fresh. This is perfect to cook for parties. We cook the meat in bag and put it a special pot. In the pot, there is water boiling but half way up there is an did divider with holes that sustains the beef. The beef cools from the water vapor the water makes inside. This is a long process. After it is cooked, we spice the meat with and hot sauce and it turns out to be a spicy meat. We then use the leftover broth and make a soup with rice and garbanzo beans in it. Then we eat the soup as a side dish with the meat.


                   (Personal Picture)

Another famous dish is called mole. Mole is a type of spicy sauce. It has a thick consistency. It can either be green or brown depending on what you use to make it. First you make a powder from chile flakes and add other spices. Ten you use the powder to make the sauce. The sauce is usually poured over chicken and rice.


                         (Personal Picture)

How to make Chocolate Garnishes: Part 2

Hello and welcome back! Today Im continuing with part two of how to make Chocolate Garnishes blog. Now we are going to be talking about the different designs one can make after we learn to temper chocolate. You can use these designs for decorating cakes, tartes, or cupcakes. It adds a special touch to bake good because if your dessert looks beautiful, then it will most likely taste great. All you need is your freshly tempered chocolate, a piping bag, aluminum foil and silicone cooking mat.

Chcolate Squares
– Put your chocolate in a piping bag and cut using scissors a very very little hole on the end. Like a centimeter from the tip so not so big. Better safe to cut less than more. Grab a piece of aluminum foil and draw some zig zags but making sure they stop at the same length going horizontally. Then turn the foil 90 degrees and do the same so it makes a zig zag square. Place it in a plate so it is flat and won’t spill. Then place it in the fridge for about 30 mins or harden. Once it has harden, carefully peel the foil from the chocolate so it stay in its shape.

Chocolate Shards:
– Grab a piece of aluminum foil and lay it flat. Grab about 3 tbs of chocolate from your tempered chocolate in the bowl. Place them and spread them on the foil so they form a rectangular shape. Put them in the fridge untill they harden. Take it out and carefully remove the chocolate from the aluminum foil. Press down in the center of the chocolate and break it carefully. Keep doing the same until u get the size shards you need.

Chocolate Wings:
Put your tempered chocolate in a piping bag. Snip of just a little from the edge to pipe to choclate out. Then get a piece of foil onto a flat surface so it will turn out as perfect as possible. Start by making a small vertical loop. Next to its right, make another just a slightly taller but adjacent to the previous loop. Keep doing this about 4-5 times until you have formed a wing. By the time you are done it should look like the picture before although it will look like this after you have refrigerated you chocolate for a few minutes.
You can make another one that looks like its reflection so when you put them on a cupcake, the look like a pair of chocolate wings together.

Chocolate curl:
To make this, get a plastic or silcon mat that is used in cooking. You can probably get this at the dollar store. Spread some chocolate onto the mat. You can make your curls big or tiny small ones depending on what you need them for. Just apply it horizontally so its looks like a long rectangular shape. Wrap up the mat making sure no chocolate touches each other but does make a curl shape. You can carefully tie the mat up with an elastic band so it will stick that shape when you put it in the fridge. Then freeze it and once its harden take it out carefully. You should have great smooth curls to use as decoration.

I hope you guys try this soon. I love chocolate and it really makes a great garnish for cakes and cupcakes. They look beautiful and taste great!

Chocolate Garnishes Part 1: Tempering

Hello and welcome! Today I will be talking about chocolate garnishes. They can seem hard to make but are easy once you get the hang of it. The hardest part would probably be tempering the chocolate before it can be used. Because of this, I will split this blog into two so we can give tempering the attention it needs since it is the most important step!

Tempering chocolate is a process in which you try and keep chocolate when melting it at its original crystallized form the molecules had. But why is this so important to do? Well you must do this so that after you have melted it and used to make a new decoration and form, no streaks are visible and it is as crunchy as before. It also doesn’t melt too quickly and last longer in its new shape/form. The whole purpose while tempering is not destroying the crystal form by melting it but while making decorations, keeping it around 32 degrees Celsius. They are two ways to melt it. One is on the stove which takes some materials and a bit harder to do. But the easiest is in the microwave. Now let’s get started!

(Creative Commons)

Tempering Chocolate

Step 1: Get about 1 lb of chocolate. Separate it into ¾ and ¼. With the ¾ chocolate, coarsely chop it into cubes. Try to make sure they stay the same size so they melt at the same rate. The other ¼ chocolate should be finely chopped into cubes as well.

Step 2: Put the ¾ coarsely chopped chocolate in a glass bowl and put inside the microwave. Put it on high and melt it for 1 minute. Take it out. At first it might not se melted, but it is. Stir the chocolate and in the bottom you will notice how melted it is. Keep stirring it until you can melt as much as the pieces as possible.

Step 3: If your chocolate isn’t melted all the way (which most likely isn’t), then put it again in the microwave for 15 seconds. Take it out and stir very well. Keep doing this in 10 to 15 second intervals until all the chocolate is melted and no chunks are visible.

Step 4:  By now check the temperature. It will most likely be over 32 degrees celsius. In order to bring down the temperature, mix in the ¼ pound finely coarse chocolate. This will melt easily into it without the need to microwave it.

Step 5: Glass bowls are great for melting chocolate but they do get heated quite easily. For this reason, it is best to transfer the chocolate onto a different bowl. With a spatula, mix the chocolate again and again stir so that it cools down until the 32 degrees celsius. Keep doing this until it isn’t as runny as before. It should thicken a bit. When it does it will be ready to use for decorations! You can get a piece of parchment paper to test the chocolate in for a few seconds. It should harden after no more than 3 minutes. If it does then it is ready to use!

Mini Fruit Tart

Own photo

Hello and welcome. This time I made fruit tarts. This is a french pastry with a gold crust filled with cream and topped with fruits. It is great to make for parties and they just beautiful.

At first, it is a bit hard to make but with practice, it will be easy to make everyday. It is quite simple but easy to mess up. In the end, it is delicious and worth trying. I hope you guys like this recipe  and find yourself in the kitchen making. Enjoy!

Crust Dough

– 3 Tbsp  unsalted butter, 3 Tbsp granulated  sugar, 1 egg yolk, 1 cup sifted flour, and a little bit of milk (optional)

Cream pastry

– 3 Tbsp sugar, 2 Tbsp sifted flour, 3/4 cup milk, 2 Tbsp unsalted butter, 1/2 Tbsp vanilla  extract

For Decorating: Fruits such as strawberries, blueberries, raspberry, peaches, kiwi and blackberries.

Servings: Makes one six inch tart or three tarts using cupcake  mold. Multiply  recipe depending on amount you want to make.

Crust Steps:

Step 1: In a bowl, mix room temperature  butter and sugar. Whisk very well for about 2 minutes until ir changes color (beige) and is creamy. Add the egg yolk and keep whisking.

Step 2: Sift flour and add the the bowl. Mix until it becomes crummly. Roll it into a ball in your hands. If it won’t stick together, you can add a little bit of milk into the dough so it will. Put the dough in the fridge for 20 minutes.

Step 3: Sprinkle some flour on the board and rolling pin. Place the dough on the board  and roll it flat. Keep rolling until it is 8 inches in diameter   or 1/4 inches thick. Place the dough in your pie or cupcake mold and fit it in with your fingers.

Step 4: Bake them in the oven of 350 degrees for 25 minutes. After they are ready and golden, let them cool while making the cream pastry.

Cream Pastry

Step 1: In  bowl, mix the sugar and egg. Add the sifted flour and mix again throughly.

Step 2: In a pan, add milk and boil it until you see bubbles for on the rim. Add 1/3 of the milk to the bowl from step one and whisk.

Step 3: Add the whole mixture to the pan with milk. Turn it to low heat and let it simmer. Add the butter. Keep mixing with a wooden spoon until it turns creamy. If any lumps form, break them any whisk.

Step 4: Once it is creamy, add the vanilla extract and mix. Once it is done, let it cool in any did bowl of ice.

Step 5: Finally, pipe the cream pastry into the tart crust and top it of with fruits. Enjoy!

How to make kimchi!

Hello and welcome!

I got into Asian culinary about 2 years ago and one of my favorite dishes to make was always kimchi. There are many different types and ways to make  it.In my preference, I love Korean radish so I always add some in mine.  Since I made kimchi this weekend because I was just craving it, I decided to share it with you. Here is the recipe in how to make easy and delicious kimchi. I am a vegetarian so I do substitute some ingredient but no matter what it tastes amazing! I have researched on many recipes but this one below is the one I have loved the best for me.

You will need:

  • 4 lbs Napa Cabbages (About 2-3 cabbages)
  • 2 Carrots
  • 1/2 of a Korean Radish (Found in Korean grocery stores)
  • 1/2-2 cups Red Pepper Flakes (Depends on how spicy you like. Found in Korean grocery store)
  • 1/4 cup of Rice Flour (Found in Korean grocery stores)
  • 1/2 cup Salt
  • 1/8 cup Brown or White Sugar
  • 1/2 cup Water
  • 1/2 cup of Onion
  • 1/2 cup Apple
  • 1 tbs Ginger
  • 4 Green Onions
  • 1/2 cup Soy Sauce
  • 1 tbs Ginger
  • 2 Large Bowl

Step 1: Cut the Napa cabbage in half, then again in half so you have 4 pieces. You will want to cut the end root part as well a bit. Then chop each quarter in half so that you have 1 in cube squares. In a large bowl, fill it up with water and put the cabbage in. Wash the cabbage, pour out the water and refill. Do this about 3 time to make sure it is all clean.

2016-01-18 (Own photo)

Step 2: Once washed and rinsed out, salt the cabbage little by little. Make sure it is all salted evenly and blend it around so salt gets into all the cabbage. We need to leave it set so the cabbage soaks in the salt. Every 30 minute, the cabbage needs to be turned.

Step 3: Heat a small pot to medium. Add the water and rice flour. Stir it until it is all blended together and once it bubbles, then add the sugar. Put on low heat and stir until the mixture has a mild consistency and glossy look to it. This process takes about 7 minutes. Take off the stove and let it cool.

2016-01-18.jpg (Own photo)

Step 4: Peel the apple and chop so you get 1/2 cup of it. As well chop up your onion and measure to 1/2 cup. Put them in a blender and chop up your ginger (about 1 tbs). Add 1/2 cup soy sauce and blend it all together for 2 minutes. By now 30 minutes might have passed so turn the cabbage over.

Step 5: Now mix the onion mixture, porridge and  red hot pepper flakes. If you don’t like it too spicy then add 1/2 cup  but if you want it mild spicy then add 3/4 cup. If you are like me and love spicy food, then add 1 1/2 cup of red hot pepper flakes.

Step 6: Chop up green onions, carrots and the Korean radish into Juliet style. These will then be added to the red pepper paste to give the kimchi more taste.


(Own Photo)

Step 7: Now grab another large bowl and put your cabbage in it. Remember to have turned it every 30 minutes for about at least 3-6 hours to make sure it is all soaked in the salt. I let mine soak for 3 hours but it all depend how salty you want it. Little by little add cabbage and mix some paste into it. Make sure it is all mixed well and then get a closed container or preferably a jar to put it in. Put the kimchi into the container and fill it in well so no air is inside the kimchi. Leave about 1 inch space on top when you close it so when it ferments so it wont rise too much. You can eat kimchi freshly made or leave it to ferment at room temperature for 2 days and then eat it. Yum!


(Own Photo)



Maangchi. “Easy Kimchi.” Recipe. N.p., n.d. Web. 18 Jan. 2016.

Buche De Noël

Hello and welcome! The holiday season has finally arrived. Not much snow has come but it has gotten colder. A lot  holiday parties and near and we don’t like to show up empty handed. I take french classes and we learned about the popular french cake made during this time of year. It is often called a yule log or buche de noel. I decided to make it and share this recipe with you, so you can try it out. It is a great thing to make and bring to parties or just eat at home.

Here is the recipe for chocolate sponge cake:

  • 1/4 cup unsweetened cocoa powder
  • Some more cocoa powder for dusting later
  • 1/4 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 6 large eggs
  • 4 oz bittersweet chocolate
  • 2 tbs cooking oil
  • 1/2 tsp vanilla extract
  • 1/2 tsp salt
  • Cream whipping
  • Butter cream frosting
  • Non-stick cooking spray

Step 1: Preheat the oven to 375 degrees and coat a baking sheet with cooking spray. Then line it with parchment paper and lightly coat that as well with cooking spray.

Step 2: In a bowl, sift the flour and mix in the cocoa powder. In another bowl, heat the chocolate chopped coarsely, cooking oil and vanilla extract using 15 second intervals until melted.

Step 3: In a electric mixer, beat the egg whites and salt until it turns into a foam. Add the granulated sugar slowly until it is glossy and reaches it’s peak.

Step 4: Add the chocolate mixture and mix it with a spatula. Add the flour  and cocoa powder mixture to it and fold it until it is all mixed well.

Step 5: Put the batter into the baking sheet and spread it so it is even through out. Place the baking sheet into the oven and bake it until the edges are getting farther apart from the edges and it springs back when you gently press on it. For me it takes about 18-20 mins usually. Let is cool for about 10 mins.

Step 6:  The cake should be cooler but still a bit warm. Prepare a cloth that is a bit longer than the cake and roll it out. Spread a bit of cocoa powder on it. Run a knife around the edges of the cake to loosen it up. Gently transfer the cake on top of the cloth. Then take off the parchment paper and roll the cake. Let it cool in a rack for about 20 mins.

Step 7: Unroll the cake and spread the whip cream over it evenly. I used heavy whipping cream and whipped it in my electric mixer like instructed. Roll up the sponge cake carefully. Then cover it up with butter cream frosting. You can make your own or buy it at the store depending on your preference.

You can decorate this cake as you want. I cut the sides and then cut it diagonally on one side of it just a little. You can add that to the side to make it look like it is coming off the main log. As well you can make cute decorations to add on top it. Here is one I made and how I decorated it but you can be creative and decorate as you like.


Best German Chocolate

Hello and welcome! Recently I got to try a lot of German Chocolate because of a couple of friends from Germany who came and got me some as a present. They knew I was in love with chocolate and they were excited for me to try some from their country. I am really glad they did because it was so good. Honestly the best chocolate in the world! I know they are many people on the internet sharing their opinions on foreign candy or food, so I thought it would be a great post to share some of my favorite types here on my blog in hope to help you if you are looking for something new and amazing to try. I tried a lot of candy but the best was the chocolate they gave me, so why not dedicate a whole blog to it? Chocolate is the best thing ever.

The first chocolate I tried and love are called Ferrero Küsschen. They are mini chocolate bars that are filled with a creamy milk chocolate and hazelnut chunks. They taste delicious. The box is really cute as well and I would love to get them as a gift any time because they are that good.

2015-11-15-15-03-25-1       (creative commons)

Next, there are some called Toffifee. They are caramel shells, filled with creamy chocolate, a hazelnut and topped off with another layer of chocolate. If I had to pick, these are honestly my favorite out of all. I ate the whole box in less than a day. Now I had to order more, because I liked them that much. They come in packs of 24, but for me that is still not enough.

20151114_212930-1    (Own picture)

This chocolate is from a brand called Ritter Sport. They are quite popular and I have heard of them, but didn’t get the chance of trying them until now unfortunately. They come in 16 pieces of a square chocolate bar. The first I tried are called VOLL-NUSS. They are plain milk chocolate with whole hazelnuts all over it.

I am a hazelnut and chocolate lover if it is not noticeable enough.


This other one is also by Ritter Sport. I am pretty sure it is a holiday special edition chocolate, so I had a harder time finding them sold online. These are in green cover and are roasted almond flavored. I was not able to take a picture to show you.

The next are called Kinder bons. I have had the chocolate candy brand Kinder before, but when I was younger. These are mini chocolate eggs filled with a milky cream filling. The milky cream filling is a bit different and not seen much in other chocolates but really good.

2015-11-15-22-04-22-1 (Creative Commons)

I hope you get try them out soon. These make perfect presents, especially now that the holidays are coming up really soon and if you are in Germany, they make perfect presents to give someone back home. I have seen these sold online so you might be able to find them. Hope this blog helped!

Tres Leches Cake

Hello and welcome!

This week I made a Tres Leches (3 Milks) Cake and I thought it would be a good idea to share my recipe and tell how to make it for those who have never tried to or are looking for a new cake recipe try. You may know what it is, but for those who don’t, it’s a vanilla cake soaked with 3 types of milk commonly made in Mexico or Latin countries. (Half,evaporated and condensed). You can use your own recipe for a simple white cake, but if you need one here is one below!

Here is the recipe below for one layer:

  • 3 Large Egg Whites
  • 1 1/4 Cups of Milk
  • 1 Teaspoon of Baking Soda
  • 1 Teaspoon of Baking powder
  • 2 Cups All-purpose Flour
  • 1 1/2  Cup Sugar
  • 2 Teaspoons Vanilla Extract
  • 1/4 Teaspoon Salt

For the Milk Mixture:

  • 1 Cup of Condensed Milk
  • 1/2 cup Evaporated Milk
  • 1/2 Cup of Half and Half Milk

In addition you will need fruit to decorate the cake and put inside the filling/whipping. I usually use strawberries for the whipping layer or peaches are also common to use.

When I did my cake, I made it two layer so if you plan to do the same then make two batches of the cake mix.

Step 1: Preheat the oven to 350 Degrees Fahrenheit.

Step 2: In a large bowl, mix the flour, sugar, salt, baking powder and baking soda. Then while you mix, add the egg whites one by one, the milk and vanilla extract.

Step 3: Grease the pan ( I personally prefer using butter since when the time comes to take them off, they come out easier.)

Step 4: Add in the cake batter and pour into the pan so it is just a little bit over half the way full and put into the oven for 30 minutes.

Step 5: After the 30 minutes, take the pan out and let it cool while you make the whipping and prepare the milk mixture to soak it in. To make it cool faster then put it in the refrigerator for at least half an hour.

Step 6: Make your whipping as you usually do. I use refrigerated whip cream that you can buy at the store and just whip in the blender until it is ready

Step 7: To make the milk mixture we are soaking the cake, in a medium bowl pour in the half and half milk and evaporated milk and mix. Little by little, pour in the condensed milk and mix every thing well.

Step 8:  After your cake is cooled down and your whipping is done, grab your sheet of cake and cut of just barely some of the top and pour over gently and slowly the milk mixture.

Step 9: After it is soaked evenly, put a layer of whipping over it and then you can either add chopped strawberries or peaches. I usually will add chopped strawberries since they are more traditional. After wards add the next layer of cake and repeat step 8.

Step 10: Cover the whole cake in whipping and decorate as you like!

When I made my cake, I made some chocolate ganache decorations to make it prettier and added some strawberries, peaches and cherries as well all around.


This is one of my favorite cakes to make of all time and it taste delicious! I hope you guys try it out soon because you are missing out of all this goodness. If you make it, tell me what you think and leave comments below! Thank you for reading!