Nancy Today: Meringue making with Daniel
We're on it! Gona have a nice pie, we are!
Black Sesame Cream Pies Recipe [Gluten Free & Unrefined Sugar Options]
Black sesame cream pies were inspired by my childhood favorite, the Little Debbie Oatmeal Creme Pies. My version is made of soft moist oatmeal cookies, flavored with nutty roasted black sesame that sandwiches a creamy lightly sweetened mascarpone filling. Not overly sweet so you might find yourself asking for more than one. Perfect as an after school snack or anytime of day!
Black Sesame Cream Pie (Cookies) Recipe
[Gluten Free & Unrefined Sugar Options]
Yields: 22 cookies; 11 sandwiches
(Black Sesame Cookies)
1 cup (125g) AP Flour OR GF Flour + 1/4 tsp xanthan gum
1/8 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
3/4 tsp cornstarch
1 cup (90g) quick oats
1 1/2 sticks (170g) unsalted butter, at room temperature
1 cup (200g) granulated sugar OR organic cane sugar
1 large egg
1/4 tsp vanilla extract
4 Tbsp (40g) black sesame paste
(Mascarpone Cream Filling)
3/4 cup cold heavy cream
3 1/2 Tbsp (35g) granulated sugar OR organic cane sugar
1/4 tsp vanilla extract
1/2 cup + 2 Tbsp (4 1/2 ounces) mascarpone cheese, soften & cold
Black Sesame Cookies Instructions:
1) Preheat your oven to 350°F
2) In a bowl, sift & whisk all-purpose flour, salt, baking powder, baking soda, & cornstarch. Set aside.
3) With a food processor, pulse quick oats a few times to break up large pieces (but not into powder form). Set aside.
4) In a large mixing bowl or stand mixer, combine the butter & sugar till it becomes fluffy & pale yellow.
5) Add the egg & beat till combined.
6) Add vanilla & black sesame paste. Mix till combined.
7) Add all the dry. Mix till mostly combined. Then fold to avoid over mixing.
8) Add oatmeal & fold in till combined. Do not overmix.
9) Scoop approximately 1 1/2 tablespoons of dough & flatten with back of spoon OR scoop 2x of scooper #60 (2 tsp). Place on a parchment paper OR silpat lined baking sheet. Leave about 2” between each ball of cookie dough. You can fit 8 cookies per half sheet tray (13” x 18”).
10) Bake the cookies for 10 minutes or until golden around the edges.
11) Allow cookies to rest on baking tray for about a minute before transferring them to a cooling rack.
Mascarpone Cream Filling Instructions:
1) In a large mixing bowl, combine the heavy cream, sugar & vanilla extract. Whip on medium speed until soft peaks form.
2) Add mascarpone to the whipped cream & whip until stiff peaks form. This will happen very quickly.
3) The mascarpone whipped cream will stay stable in the fridge for several days, up to a week. Best to use it immediately as it sets in the fridge.
Assemble Instructions:
1) To assemble, trim a 12” piping bag fitted with round tip #808. Fill piping bag with the cream filling. Pipe or spread approximately 2 to 3 Tbsp of cream filling onto the bottom side of half the cookies.
2) Place the remaining cookies on top, gently sandwiching them together.
Tip: Best eaten cold. Store in airtight container refrigerated for about a week.
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#blacksesame #asianamericandessert #黑芝麻
Japanese Pumpkin (Kabocha) Cinnamon Twist Bread Recipe
Japanese Pumpkin (Kabocha) Cinnamon Twist Bread - A buttery, tender dough moistened with kabocha, caramelized with layers of cinnamon brown sugar, & then topped with cream cheese condense milk frosting. If you love cinnamon buns, you will love this recipe. (Please read through the entire recipe instructions before making this recipe.)
Japanese Pumpkin (Kabocha) Cinnamon Twist Bread Recipe
(yield 1 loaf)
Ingredients:
(Kabocha Yeast Dough)
1/2 cup (125 ml) whole milk, lightly warmed
1/4 cup (50g) granulated sugar OR organic cane sugar
1 1/8 tsp (4g) active-dry yeast
1/4 cup or 1/2 stick (56g) unsalted butter, softened
1/2 large egg, room temperature (10g yolk + 15g egg white)
1/4 cup + 1Tbsp (90g) kabocha (Japanese Pumpkin) puree or canned pumpkin
2 1/4 cup (277g) all-purpose flour + 7 Tbsp (approximate amount for kneading)
1/4 cup (30g) cornstarch
1/2 tsp salt
(Cinnamon Brown Sugar Filling)
1/2 cup (60g) light brown sugar
1 1/2 Tbsp cinnamon
3 1/2 Tbsp (49g) unsalted butter, softened
(Cream Cheese Condense Milk Frosting)
1/8 cup (27g) cream cheese
3 Tbsp (42g) unsalted butter, softened
1/8 cup (37g) sweetened condense milk
1/4 tsp vanilla extract
pinch of salt
Cinnamon Twist Bread:
1) If choosing to make kabocha puree, remove skin & chop into chunks of fresh kabocha. Steam 20 minutes. Remove any excess water & allow to cool. Use back of a fork to puree OR use processor for a finer puree.
2) In a medium bowl, add warm milk, sugar & yeast. Stir & let it sit for 5-7 minutes to activate. Mixture will be bubbly. Set aside.
Note: Warm milk over stove top for 1-2 minutes. Milk should be warm to the touch. Remove from stove. Do not overheat as this will kill the yeast.
3) In a small bowl, sift 277g of ap flour, cornstarch, & salt. Set aside.
4) Add in butter, egg, & kabocha to the yeast mixture. Mix till combined- chunks of butter will float to surface.
5) With dough hook attachment, add in flour mixture. Knead on low to medium speed till dough begins to come together. Add a tablespoon at a time of ap flour. Dough will gradually stop sticking to sides of bowl, forming a smooth ball (about 10 minutes).
6) Shape dough into a ball & place it into the buttered bowl. Cover dough tightly with plastic wrap. Allow to rise in a warm spot till doubles in size (about 1.5–2 hours).
7) In a small bowl, combine brown sugar & cinnamon. Set aside.
8) Mix all frosting ingredients in a small bowl till smooth. Cover with plastic wrap & chill in refrigerator.
9) Once dough has doubled in size, press dough down & turn out onto a floured work surface. Roll out into a square (12” x 12”). Dust with flour if dough is sticking.
10) Spread soften butter evenly on dough with a small metal offset.
11) Roll up dough into a log starting with the side closest to you.
12) With a serrated knife, cut the log lengthwise in half. Pinch seams of dough tip to seal. Twist dough. Then pinch seams of dough ends to seal.
13) Tuck 1/3 top & 1/3 bottom of braid under the center. Center should be on top.
14) Place dough into a parchment lined loaf pan. Cover with plastic wrap & allow second rise. Dough will double in size (about 1 hour).
Tip: If you want to bake this the following day, transfer to refrigerator overnight (8-12 hours) & do not allow for the second rise in room temperature as dough will gradually rise in the refrigerator. Next day, remove loaf pan from refrigerator & let it sit out in warm spot to reach room temperature (1 – 2 hours), before baking.
15) Preheat the oven to 350°F. Remove the plastic wrap. Bake loaf until golden brown, about 45-55 minutes. During last 10-15 minutes, gently cover with aluminum foil to avoid tops from burning.
Tip: If your loaf pan has holes underneath, place a pan on rack below to catch any drippings.
16) When the bread is ready, remove pan & parchment. Transfer to a cooling rack & allow to cool for about 5 minutes. Then transfer to a cutting board. Frost the top (& sides optional) with the cream cheese frosting. Slice with serrated knife & serve warm. Best eaten same day. Enjoy!
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#pumpkinbread #kabocha #かぼちゃパン
How Vietnam’s Banh Mi Sandwich Changes from the North to South — Regions
On the premiere episode of Regions, chef Dennis Ngo of Vietnamese restaurant Di An Di in Brooklyn learns about three different styles of banh mi, from the north, central, and south regions of Vietnam. He then takes his learnings and tries to recreate the ultimate version of the three.
Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it’s the most indulgent food content around. So get hungry.
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Pumpkin Pie with a Gingersnap Crust
This snappy cookie crust adds a wallop of flavor to your classic pumpkin pie. The gingersnaps enhance the spice of the pumpkin filling and the cinnamon whipped cream is the gilded lily on top of an already decadent dessert. GET THE RECIPE ►►
INGREDIENTS
For the crust:
8 ounces gingersnap cookies (about 32 cookies)
1/4 cup melted butter (1/2 stick)
For the pie:
1 cup packed brown sugar
2 eggs
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon nutmeg
1 cup canned pumpkin purée
1 cup heavy cream
1/4 cup packed brown sugar (for topping)
1/2 teaspoon cinnamon (for topping)
1 pinch sea salt (for topping)
1 cup heavy cream (for whipped cream)
3/8 cup powdered sugar (for whipped cream)
1/2 teaspoon cinnamon (for whipped cream)
1/4 teaspoon vanilla extract (for whipped cream)
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Flourless Japanese Pumpkin Souffle Cheesecake (かぼちゃチーズケーキ) Recipe [Gluten Free w/ Unrefined Sugar]
Do you love Japanese pumpkin (aka kabocha) desserts as much as I do? If so, this recipe will become your new Fall favorite! In every bite, fragrant pureed kabocha is folded into creamy cotton soft Japanese cheesecake, baked on top of a crisp buttery spiced homemade biscoff crust. With no added flour & using only clean ingredients, this melt-in-your-mouth dessert may be hard to resist with just one slice.
Flourless Japanese Pumpkin Souffle Cheesecake (かぼちゃチーズケーキ) Recipe
[Gluten Free]
Yield 6” inch round cake (approx 6 slices)
(Homemade Biscoff)
1/3 cup (35g) almond flour
1/16 tsp xanthan gum
1/2 tsp ground vietnamese cinnamon
1/16 tsp ground nutmeg
1/16 tsp ground ginger
1/16 tsp ground cloves
1/16 tsp ground allspice
pinch baking soda
pinch baking powder
pinch salt
2 Tbsp (28g) unsalted butter, at room tem
1 Tbsp (10g) granulated sugar OR organic cane sugar
1/2 Tbsp (5g) black sugar
1/8 tsp vanilla extract
(Homemade Biscoff Crust)
1/2 Tbsp (7g) unsalted butter, melted
1/2 Tbsp (5g) black sugar
pinch salt
(Flourless Japanese Pumpkin Souffle Cheesecake)
2/3 cup + 2 Tbsp (200g) cream cheese, room temperature
3 large eggs (separated)
1/2 tsp vanilla extract
3 Tbsp (45g) kabocha puree (かぼちゃ)
1/2 tsp ground vietnamese cinnamon
1/8 tsp ground nutmeg1/8 tsp ground ginger
1/4 cup (50g) granulated sugar OR organic cane sugar
Kabocha Puree Instructions:
1) With a large heavy duty knife & a cutting board, cut a slice of the kabocha.
Warning: Kabocha has a thick skin & will require much strength. Please take extra caution when handling knife.
2) Discard seeds.
3) With knife, trim off exterior shell. Then, chop kabocha into bite size chunks. Weigh pieces to yield at least 3 Tbsp (45g).
4) On medium flame, place kabocha chunks into a steamer & steam for 20 minutes OR till a chopstick can easily be inserted in.
5) Strain water from steamed kabocha. Cool to room temperature (approx 15 mins).
6) Place kabocha into a blender & process. Reserve 3Tbsp (45g). Cover & set aside.
Tip: Store refrig up to 5 days in an air tight container till ready to use.
Homemade Biscoff & Crust Instructions:
1) To make the biscoff:
In a small bowl, combine almond flour, xanthan gum, all 5 spices, baking soda, baking powder, & salt. Whisk till combined. Set aside.
2) In a medium bowl with beater or paddle attachment on medium speed, cream together butter, both sugars, & vanilla.
3) Add almond flour mixture into the butter mixture till combined.
4) With a small offset spatula, spread dough onto a silpat lined baking sheet. Refrigerate for at least 10 minutes.
5) In preheated oven at 350°F, bake for 12 minutes till it becomes golden brown along the edges.
6) Transfer to a cooling rack. Cool to room temperature.
7) To make the crust:
With a food processor, add broken pieces of biscoff & process in pulse motion a few times only - till it becomes crumb-like texture. DO NOT over process. Add black sugar & salt. Stir with spatula & then add melted butter. Stir till combined. Set aside.
8) Lightly spray with cooking spray a 6”inch round pan (@ 3”inch height) with removable base. Then line with parchment paper. (6”inch round base & pan side - 20” L x 3”H)
9) Pour crust mixture into pan & flatten.
10) Bake in oven at 350°F for 10 minutes.
11) Transfer to cooling rack & allow to cool completely (approx 15 mins).
12) Double foil wrapped the exterior of 6”inch pan. Set aside.
Flourless Japanese Pumpkin Souffle Cheesecake Instructions:
1) Preheat oven to 320ºF.
2) In a medium bowl with a rubber spatula, smoothen cream cheese.
3) Add egg yolks & vanilla to the cream cheese. With beater or paddle attachment on low speed, mix till smooth. Set aside.
4) In a small bowl, combine kabocha puree & spices. Add this to the cream cheese mixture. Mix with spatula till just combined. Set aside.
5) In a large bowl on medium speed, add sugar to the egg whites & whip till you reach a soft medium peak (meringue).
6) Pour cream cheese mixture over the meringue. Fold to combine.
7) Transfer batter into a prepared parchment lined cake pan with cooled biscoff crust at base.
8) Place pan in a larger pan & pour boiling water into the larger pan
9) In preheated oven at 320ºF, bake for an hour.
10) Transfer cake (in water bath) onto cooling rack. Let it rest for approx 5 minutes. Remove 6”inch cake pan from the larger pan & peel off foil. On cooling rack, cool pan to room temperature.
11) Refrig for at least 3 hrs. Remove cake pan & parchment lining. Serve cold. Enjoy!
Note: Recipe was adapted from-
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#pumpkincheesecake #japanesecheesecake #かぼちゃ