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The Best Thai Tom Kha Soup Recipe

8/23/2015

Happy Sunday Everyone!!!

I am enjoying this hot summer so much…. Last week was CHICAGO AIR AND WATER SHOW , I had so much fun shooting the unobstructed views from Oak street beach. What was happening in your home town last past two weeks ? Any shows , concerts , …. ?

On a hot summer day I can't believe I am thinking about soup. What soups are good for summer? I am thinking about Tom kha soup with chicken ( ต้มข่าไก่ ). This soup gives you a refreshing after taste from galangal and cabbage.

Tom Kha is the second most famous Thai soup right next to tom yum soup. They both have similar ingredients: mushroom,meat,galangal,kaffir lime leaves,fish sauce and lemon grass-accept tom kha add coconut in it. In Thailand, tom kha is always made with chicken and tom yum make with shrimp........Read more

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Coffee Mini-Cupcakes with Espresso Cream Cheese Frosting Recipe

8/9/2015

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Coffee Mini-Cupcakes with Espresso Cream Cheese Frosting Recipe

Some good options to bring for Birthday Parties.

"Cupcakes, mini cupcakes, Cake, cookies, bottle of wine, booze, appetizer " ?

While I was thinking what to pick from my list, I got a call from the Birthday girl "Leeann". She said bring mini cupcakes. Alright then, I love when people tell me what they want. And this is what kind of girl she is, she knows what she wants! Leeann is smart, funny, sharp and a great cook. A birthday present and mini-cupcakes are a simple way to say thank you for a great friendship. Thank you for being with me when I have had rough days and cheering me up :)

The plan was to go to a beach party by Oak Street Beach in Chicago. The party started around bunch time and lasted until to sunset………

Brunch combined with Mini cupcakes-I am thinking about bagels, cream cheese and coffee. Then Coffee Mini-Cupcakes with Espresso cream cheese frosting idea was born. This recipe comes from one of my favorite baking books, Baking Illustrated. I like this recipe book because it is accurate.

As I say it is "Bagel, cream cheese and coffee". I picked yellow cake recipe from this book, adding more espresso- Makes you feel like you have all in one with those mini bites. I have some leftover espresso pastry cream, which gives a little surprise inside those goodie mini cupcakes.

Happy Sunday Everyone

XOXO

Natty

Here are the recipes:

Ingredients

Mini-Cupcake makes 41
Cupcake makes 14

1 1/2 cups all-purpose-flour
3/4 cup sugar
1/2 teaspoon salt
1 1/2 teaspoon baking powder
8 tablespoons (1stick ) unsalted butter, room temperature
1/2 cup sour cream
1 large egg plus 2 large egg yolks,room temperature
1 1/2 teaspoons vanilla extract
1 teaspoon Kaluah
1 teaspoonespresso powder
1 teaspoon brew coffee liquid
1/4 cup roasted pecans, chopped ( for garnish )
1 tablespoon cocoa powder ( for garnish )

Espresso pastry cream filling recipe

Espresso cream cheese frosting *

*Espresso Cream cheese frosting recipe

1/2 cup unsalted butter, softened or at room temperature
1 package or 8 ounces cream cheese, chilled
3 1/2 cups confectioners sugar
1 tablespoon brew coffee liquid
1 teaspoon Kaluah
1 teaspoon Espresso powder

Steps

Heat the oven to 350 degrees
Line a mini muffin tin with paper
In a bowl of standing mixer on low speed whisk together flour, sugar, baking powder, and salt. in about 1 minute.
Add the butter, sour cream, egg, yolks and vanilla and beat the wet ingredients in to the dry at medium speed until smooth, about 30 second. Scrape down the sides of the bowl with a rubber spatula and stir by hand until smooth.
Divide the batter evenly among the cups of the prepared tin. Bake until the cupcake tops are pale gold and a toothpick inserted into the center comes out clean, 10-12 minutes.
Use a toothpick or paring knife to lift the mini-cupcakes from the tin and transfer to a wire rack: cool the mini-cupcakes to room temperature,about 45 minuites.
Meanwhile start making Espresso cream cheese frosting : brew coffee liquid, Kaluah and Espresso powder well with fork. Set aside.
In the mixing bowl fitted with paddle attachment, beat butter and cream cheese on medium speed until it is light and fluffy.
Gradually add confectioners' sugar one tablespoon at a time. Make sure every 1 minute to stop the mixer and scrape down the mixture. Repeat until the confectioners' sugar is all added to the mixture. Add the wet ingredients, gradually pour it over the mixture on low speed for 5 seconds then higher to medium speed until smooth and fluffy.
Cool cupcakes completely! When the mini-cupcakes are cooled, Hollow out a small hole in the center( using a cupcake corder or a small knife). Fill hole with Espresso Pastry cream filling.
Frost the mini-cupcakes with a butter knife, metal icing spatula or pipe it on with a star tip.
Garnish with chopped roasted pecans and cocoa powder

Note

You can make this Cream cheese frosting ahead for 2-3 days in an airtight container. Make sure to take the buttercream out of the fridge 1 hour before use.

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