Sophie Makes: Crepe Cake

Hey guys! Happy New Year! (Sorry for the late greeting—whoops! I guess at this point, it’s past Chinese New Year now, haha.)

Welcome to the first blog post of the year. While the start of the year feels fresh, it feels like it’s already been a month with all the events happening both in my personal and professional life AND with all the world events going on. I can’t believe it’s just been a couple of weeks in the year!

Anyways, I’ve been keeping myself busy. The last time I’ve posted here was November. Shortly after that post, I decided to make a crepe cake for my family’s annual Christmas potluck. (A little backstory: I’ve gone to a crepe cake class last year and know that making a crepe cake is no easy task!) My aunt suggested that I practice before Christmas Eve to decrease the chances that I will mess up so that I’ll know what I’ll be getting myself into. I took her advice and make a vanilla crepe cake.

Man, it took me a solid six hours to make it! There were some bumps along the way, but it turned out light and delicious!

 Just look at those layers!

One month later, I bought all the ingredients needed to make the crepe cake again for Christmas. I decided to replace sugar with agave and vanilla extract with vanilla bean powder for a healthier option. Honestly, I was worried about the new adjustments to the recipe—I hoped that it wouldn’t alter the taste too much.

And since I was making it for the second time, I decided to kill two birds with one stone and make a blog post for it (so here we are, haha.)

Ingredients are prepared (and scattered, I may add.)

The first step was to combine all the ingredients needed to make the batter. I learned that crepe batter (at least for crepe cakes) are extremely watery and thin. This is because you need the crepes to be as soft and as thin as possible to make it ideal for stacking and eating. Crepe cakes are otherwise known for their soft and melt-in-your-mouth kind of texture, after all.

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Sophie Bakes: Nutella-Peanut Butter “Cookies”

“Cookies” because it was originally a recipe for cookies – but then…well, you’ll see why by the end of this post.

So, just like last time, I was inspired by a YouTube video to bake! I was craving for some cookies and ended up doing Gemma Stafford’s 3-Ingredient Cookie recipe! Assessing the ingredients I have in the kitchen, I decided to make some peanut butter cookies. The recipe is very simple, and as the title suggests, it only requires three ingredients!

Unfortunately, I lacked peanut butter and decided to substitute half of it with Nutella. I combined one cup of peanut butter + Nutella, 1 cup of white sugar, and 1 egg into a bowl and combined them all together (1:1:1 ratio).

Afterward, I prepared a “cookie sheet” and asked my 6-year old sister to drop the cookies on top.

I literally turned away for a minute or so and my sister poured the batter on the cookie sheet – thus, it became a brownie.

See? Oh well, ha-ha!

I did the best I could and cut it into little pieces, but no one believes me when I said that it really cookies.

It surprisingly tasted really good! I would recommend this to anyone who wants to make a quick treat to satisfy their cravings.

Click here to get the full recipe!

Sophie Makes: MUJI Naan (+ Curry)

During my not-so-recent trip to Tokyo, Japan last April, I bought a couple of things from MUJI. I got the usual stationary and some other little travel essentials. In Japan, though, I get the most excited about the MUJI food that they sell since most of what they’re offering is not available back at home. I was so happy to find a pack of handmade ready-to-make naan and couldn’t wait to try it out.

And so, I finally had some time yesterday to make them:

The instructions were unfortunately in Japanese so I tried my best to (“read”) translate and research on what to do. Luckily, I found this video of someone making it and tried my best to follow.

MUJI Handmade Naan (Serves 4) – 200g

First, I placed all the naan mix in a medium-sized bowl and poured in 100ml of water:

Then, I placed a teaspoon of olive oil:

I combined everything well, kneaded the dough for a few minutes, and covered it to let it rise (as shown in the video).

[Note: Nothing happened in the ten minutes I covered it to “let it rise”, so you can go ahead and skip to the next step.]

While I was waiting for my dough to “rise”, I heated up the MUJI Creamy Butter Chicken Curry.

After ten minutes, I took out the dough from the bowl, cut them into four pieces, and proceeded to flatten them with a rolling pin. I grated some queso de bola (“ball cheese” or edam cheese, in English) and stuffed them in.

While I was rolling out and filling the dough, I placed a medium-sized non-stick pan over medium heat (read that again, slowly) and drizzled some olive oil on the pan.

Once the pan was hot enough, I placed two of the naan bread on it and covered the pan (to trap the heat in).

I let it cook for around 3 – 5 minutes on each side (or until they turn golden brown).

Continue reading “Sophie Makes: MUJI Naan (+ Curry)”

Sophie Bakes: Honey Hotteok (호떡)

So I’ve got the baking bug again! Last week, I was browsing through some baking videos when I came across this:

(It’s Calcifer!)

(Click here to watch the video.)

Honey hotteok (pronounced ‘ho-tok’) is something like a “Korean filled pancake bread” and is a popular Korean street food. It got me curious – I’ve never tried to make any Korean food yet, so why not try something new? (Plus the fact that I won’t be using an oven?) The best part is that the ingredients aren’t too difficult to attain (also, I didn’t need to go to the supermarket for this recipe since I had everything I needed at home)!

Preparing all the things I’m going to use!

Here are the ingredients:

For the dough:
Bread flour 400g, Dry Yeast 6g, Salt 6g,
Sugar 45g, Milk 240g, 1 Egg, Butter 60g

For the filling:
Honey 60g, Brown sugar 100g, Water 100g,
Corn starch 20g, Cinnamon Powder 1/4 tsp
Salt 1/4 tsp

[For me, this recipe makes about 18 – 20 pieces]

Continue reading “Sophie Bakes: Honey Hotteok (호떡)”

Sophie Bakes: Chocolate Chip Melon Pan

[Maybe a more fitting title would be Sophie TRIES to Bake Again: Chocolate Chip Melon Pan]

A few weeks ago, I discovered this channel on YouTube called Peaceful Cuisine which is basically a cooking and baking channel dedicated to fill your eyes and ears with quiet cooking (I find it incredibly relaxing) – but not your stomach, unfortunately. There was this one video that captured my attention: Chocolate Chip Melon Pan. Melon pans, in general, are really good. [A melon pan is basically a sweet bread with crisp cookie dough on top.] I always buy one whenever I go to a Japanese bakeshop here in the Philippines and I make it a point to eat one whenever I visit the Land of the Rising Sun. It’s one of my ultimate comfort foods.

screen-shot-2017-01-27-at-10-20-57-pm
Just look at it!

I absolutely love Japanese food so when I saw “Melon Pan” I immediately clicked on the video – and the fact that it had chocolate chips? I knew that I had to eat it. I’m sure that everyone has this thing they do wherein they watch people cook or bake online, drool at the thought the final product, but end up never really making it for themselves because of laziness or other excuses? Well, I’m usually like that, but for some strange reason I wanted to make Chocolate Chip Melon Pans. I grabbed some paper and wrote down all the ingredients I had to buy.

Continue reading “Sophie Bakes: Chocolate Chip Melon Pan”