Blueberry Cheesecake Pancakes

Delicious. I’d double the amount below. Recipe taken from here.

Ingredients:

  • Pancakes
  1. 4 oz cream cheese, cut into pieces and freeze overnight
  2. 1 cup flour
  3. 1 tsp baking powder
  4. 1/2 tsp baking soda
  5. 1/4 tsp salt
  6. 2 TBSP sugar
  7. 1 cup milk
  8. 1 egg, beaten
  9. 2 TBSP butter, melted
  • Syrup
  1. 1 cup blueberries
  2. 1/4 cup water
  3. 1/2 cup sugar
  4. 1 TBSP water
  5. 2 tsp cornstarch
  6. 1 TBSP lemon juice, or the juice of 1/2 of a lemon

Directions:

1) Cut the cream cheese into small pieces.

2) Mix the flour, baking soda, baking powder, salt and sugar in a large bowl.

3) Mix the milk, egg and butter in a small bowl.

4) Mix the dry ingredients into the wet ingredients.

5) Mix in the cream cheese.

6) Heat a pan over medium heat and melt a bit of butter in it.

7) Pour 1/4 cup of the mixture into the pan and cook until it bubbles, then flip it.

8) Cook though, about 2 minutes.

9) Repeat with the rest of the batter.

10) Bring the blueberries, water, sugar to a boil.

11) Reduce and simmer for 5 minutes.

12) Mix the water and cornstarch in a small bowl.

13) Add the cornstarch mixture to the blueberry sauce and cook until it thickens.

14) Pour sauce over pancakes.

Blueberry Cheesecake Pancakes

Chocolate Cupcakes with Chocolate Rum Frosting

I’ve been on a bit of a hiatus from cooking and baking anything new since I’m saving money for a big trip and can only buy rice and soy sauce in massive amounts and thus only need to buy tofu and a few other things to make my favorite dish. However, now with a week and a bit left I’ve run out of soy sauce! I’ll be making more fries and sandwiches. Also, my mother has sent amazing amounts of food to me in Korea, and I’ve recently been cooking all those boxed meals to get rid of them before I go on my big trip. I’ve also been running around Korea doing everything I’ve been meaning to do and spending more time with friends because after the big trip I’m leaving Korea for good to go back to the United States.

I still have my oven, so this is either the last thing, or the second to last thing I’ve baked. Probably last because I want to make pancakes and then I’ll be out of flour. Cupcakes taken from here, frosting taken from here. I had to add the rum because I’ve also got to use that up too!

Ingredients:

  • Cupcakes
  1. just over 1/3 cup butter, softened
  2. 2 eggs
  3. 1 1/4 cup sugar
  4. 100g dark chocolate, melted
  5. 2 cups + 2 TBSP flour
  6. 1 tsp baking soda
  7. 2 TBSP cocoa
  8. 1 cup buttermlik (1TBSP vinegar/lemon juice mixed with 1 cup – 1 TBSP milk)
  • Frosting
  1. 3/4 cup butter, softened
  2. 1 1/24 cup powdered sugar
  3. 1/2 tsp rum
  4. 3 oz dark chocolate, melted

Directions:

1) Heat the oven to 375F/180C or toaster oven to 140C.

2) Mix the butter, eggs, sugar and chocolate in a large bowl.

3) Slowly add the flour, baking soda and cocoa and mix.

4) Slowly add the buttermilk and mix.

5) Pour the mixture (it will be very liquid) into baking tins and bake for 15-20 minutes, or until a toothpick inserted comes out clean.

6) Allow to cool completely before adding the frosting.

7) To make the frosting, mix the butter and the sugar.

8) Add the rum and chocolate and mix.

9) Top the cupcakes with the frosting.

Chocolate Cupcakes with Chocolate Rum Frosting 009

Lemon Orzo with Mushrooms

I still have tons of orzo left and I’m going to have to find more and more ways to use it up.

Recipe taken from here, with some changes.

Ingredients:

  • 1/2 TBSP butter or oil
  • 1 onion, chopped
  • 6 oz mushrooms, quartered
  • 5 cloves of garlic, chopped
  • 3/4 cup vegetable broth/stock
  • 3/4 cup water
  • juice and zest of 1 lemon
  • 1 tsp dried rosemary
  • 2/3 cup orzo
  • salt

Directions:

1) Heat the butter or oil in a pot.

2) Add the onion, mushrooms, garlic and cook for about 10 minutes, or until the onions and mushrooms are soft.

3) Add the vegetable broth/stock, water, lemon juice, lemon zest, rosemary and bring to a boil.

4) Add the orzo and salt and cook for 10 minutes.

5) If the water is not evaporated, strain the pasta before serving.

Lemon Orzo with Mushrooms 002

Lemon Pasta

Another take on lemon pasta, the past one had other flavors like mustard and parsley, however this was all lemon and Parmesan which made it more lemon-y to me. Recipe taken from here.

Ingredients:

  • 540g pasta (nearly a whole bag)
  • water
  • 2 lemons, zested and juiced
  • 2/3 cups Parmesan cheese
  • 2/3 cups olive oil
  • salt and pepper
  • 1 TBSP dried basil

Directions:

1) Cook the pasta in salted water until cooked though.

2) When straining the pasta, reserve 1 cup of the water.

3) Mix the lemon zest, lemon juice, parmesan cheese, olive oil, salt and pepper and basil.

4) Mix with lemon juice with the pasta and slowly add the pasta water until it is cohesive.

5) Serve with extra pepper, dried basil and Parmesan cheese, if desired.

Lemon Pasta 005

Pasta and Vegetable Salad

Pasta salad time! It’s summer-ish (its humid and cloudy) so that means pasta salad, right. Recipe taken from here, but without parsley as I could not find it and without olives as I could not open the jar…

Ingredients:

  • 12 oz pasta
  • water
  • salt
  • 1 head of broccoli, chopped small
  • 1/2 cup oil, not olive
  • 1/4 cup balsamic vinegar
  • 2 TBSP lemon juice
  • 1 TBSP mustard
  • 1 TBSP honey
  • 1 clove of garlic, smashed
  • 3 TBSP dried basil
  • pepper
  • 3 cups of cherry tomatoes, halved
  • 1/2 head radicchio, chopped small

Directions:

1) Cook the pasta in salted water until 2 minutes left until done.

2) Add the broccoli to the boiling pasta and finish cooking.

3) Strain and set aside.

4) Mix the oil, balsamic vinegar, lemon juice, mustard, honey, garlic, basil and pepper.

5) Add the oil mixture to the pasta and broccoli.

6) Add the cherry tomatoes and radicchio.

Pasta and Vegetable Salad 004

Grilled Apples

This was also made for the Memorial Day (June 6th in Korea) holiday, and I couldn’t take pictures because by the time we got around to making and eating them it was dark and any picture would have come out poorly. Especially since my camera’s flash is broken.

Ingredients:

  • 4 apples, sliced
  • 2 parts water (this will depend on the size of your container and the size of your apples)
  • 1 part lemon juice
  • 2 lemons, sliced (optional)
  • 2 TBSP brown sugar
  • 1 TBSP cinnamon

Directions:

1) Add the apples to a container (if you’re doing the grilling at your home, you can just put them in a bowl) and cover with the water, lemon juice. I added slices of lemon to make it look nicer and keep the lemon flavor going since I was not sure how long they would sit. I didn’t want them to start to turn brown.

2) Mix the brown sugar and cinnamon.

4) Grill the apples, flipping once to give them nice grill marks on each side.

5) Sprinkle with the cinnamon sugar mixture.

Any left over cinnamon sugar can be used in French Toast or sprinkled on anything.