Sunday, July 18, 2021

Ube Crinkle Cookies

I recently got back from a vacation in Hawaii. One of the cool things about being there besides all the beautiful nature is that it's almost like being in a different country compared to the mainland. We went to some stores we haven't been to since we were in Japan and ate at a couple of Japanese restaurants. One of the foods that they had in Hawaii that they also have in Japan but is actually from the Philippines is ube desserts. 

If you've never heard of ube, it's a purple yam. Cool, right? If you want to give ube a try and you happen to live in Utah, here are a few places you can go.

Momi Donuts at the Gateway - ube mochi donuts and ube mochi bars

Doki Doki 249 E 400 S, Salt Lake City - ube crepe cakes

Sweet Rolled Tacos at the Gateway and 124 State St, Orem - ube rolled ice cream

Trader Joe's also makes an Ube Mochi and Waffle mix that's pretty popular. I haven't tried it, but let me know if you do.

I found this recipe at PinoyCookingRecipes. I added white chocolate chips to the dough. They are very moist and pack an ube flavor. The two ube ingredients that you need for this dessert are ube halaya/halayang (purple yam jam) and ube flavor extract. You can find them online or at many Asian food stores. 

Ube Crinkle Cookies

1 1/2 c. flour 
1 t. baking powder
1/4 t. salt
1/2 c. butter, softened
1/2 c. granulated sugar
1/4 c. brown sugar
1 egg
1/2 c. ube jam/halaya  
1-2 t. ube flavor extract
1/3 c. white chocolate chips, optional
Powdered sugar for dusting

In a small bowl, combine flour, baking powder and salt. Set aside. 

In a large bowl, beat together butter and sugars. Add egg and beat until fully incorporated. Add ube jam/halaya and ube flavor. Beat just until combined. Gradually add the flour mixture and continue beating until fully incorporated. Mix in white chocolate chips just until combined.

Cover the bowl and refrigerate for at least 4 hours or overnight.

Preheat oven to 350°. Scoop about 1 tablespoon of dough and roll into a ball.  Coat with powdered sugar. Coat a second time to get the powdered cracks on top after baking. Place on baking sheet lined with silicone baking mat or parchment paper spacing them at least 2" apart.

Bake in preheated oven for 10-12 minutes or until nearly set. They should be soft when touched and should appear slightly under-baked. Allow to cool a minute or two on the sheets before transferring to a wire rack to cool completely.

Sunday, April 18, 2021

Chocolate Mousse Mini Muffins

This one is for the chocolate lovers! I used my favorite mini-muffin recipe, the easiest mousse recipe I know, and fresh raspberries. Of course, you could top it with cherries, strawberries, or whatever you'd like.

Chocolate Mousse Mini Muffins

3/4 c. cocoa
1 heaping t. baking powder 
3/4 c. butter, melted
1/2 c. boiling water
1 T. vanilla
1 1/4 c. sugar
2 eggs
1 1/3 c. flour
1/4 t. salt
1/2 - 1 c. mini chocolate chips 

1 c. heavy whipping cream
1 (4.25-oz) Milk Chocolate Symphony Bar 

1/3 c. chocolate, melted
1/4 c. powdered sugar

Set oven to 350°F. Line or grease around 38 mini muffin cups. 

In a medium bowl, combine cocoa and baking powder; mix to combine. Add in boiling water; mix well with a wooden spoon to combine. Add in the melted butter and vanilla; mix well.

Add in the sugar, mix well with a wooden spoon. Stir in eggs and mix until combined. Mix the flour with salt. Add in the the chocolate mixture and mix well. Add mini chocolate chips and mix just until combined.

Fill each of the muffin cup almost to the top. Bake for 10-12 minutes or until muffins are just done. After a few minutes, remove from pan and let cool on cooling rack.

While the muffins are cooling, make mousse. Melt chocolate bar and set a side to cool slightly. Whip heavy whipping cream until soft peaks form. Fold in melted chocolate. 

Using pastry tamper, lightly tamp the middle of each mini muffin to create a shell. Fill each muffin with mousse either using a spoon or piping the mousse. Top each muffin with a raspberry. Drizzle melted chocolate over muffins. Sift powdered sugar on top. Refrigerate until serving.