Wednesday, January 5, 2011

Pepperoni pizza puffs

When I saw this recipe for pepperoni pizza puffs, I knew I had to make it for the BF. These puffs are so easy to make. Normally I’m too lazy to whip up much on the weekdays after a long day of work, but I was able to prepare these in just a few minutes and then pop them in the oven.

These pizza puffs taste just like mini pizza bites. The pepperoni bits adds a nice flavor. Next time I might put some more pepperoni pieces near the top of the batter to get a prettier puff.

The recipe calls for a marinara dipping sauce, but I decided to leave it out because I didn’t have any. The puffs taste great even without the sauce. BF loves these as I thought he would. Of course I had to make a big deal about how I had made this dish especially for him despite how tired I was, to rack up those extra brownie points. ;-)

Pepperoni Pizza puffs (recipe found on the family kitchen)


3/4 cup flour
3/4 teaspoon baking powder
3/4 cup milk
1 egg
1 1/4 cup shredded cheese (I used cheddar)
4 ounces chopped pepperoni


1. Grease a mini muffin pan with nonstick cooking spray.

2. In a large bowl, combine flour, baking powder, milk, egg, cheese, and pepperoni, stirring until completely mixed.  Spoon batter into the prepared mini-muffin cups about 2/3 full.

3. Bake in an oven preheated to 400 degrees for 15-17 minutes. Serve while warm.

Tuesday, January 4, 2011

Sushi Yaro

Sushi Yaro
7905 Engineer Rd.
San Diego, Ca 92111

A few weeks ago, BF and I got to enjoy dinner at Sushi Yaro. We’ve been wanting to check out the sushi bar by ourselves for a while but just didn’t seem to have the time to get around to it.

We previously visited Sushi Yaro to celebrate a birthday, and then we went again and were introduced to some items when we had dinner with Kirk of mmm-yoso. I didn’t have my camera on that occasion which I have been regretting ever since because we had so many good dishes and it would have been a great reference for future visits.

Anyhow, when we arrived, we were surprised to not see Sushi Chef Sam. Instead, we were introduced to Sushi Chef Zo (I hope I remembered his name right). As we began to order, we found out that they were out of a lot of my favorites. Apparently the night before there had been a bachelor party that got pretty crazy and didn’t end until the morning. As a result, they were out of a lot of things, and Sam was “out of commission” for most of the night.

Nevertheless, we had a good time with Sushi Chef Zo.

We started the night with some cucumber salad.

Then we had some seared beef sashimi.

We also had some salmon belly.

We had hamachi belly, hamachi, and tako.

We ended with some grilled saba.

It was a nice, quiet dinner. It was fun to learn about the different garnishes served with our food and how they tasted with the fish. There were some pickled items we tried that I forgot to take pictures of. Hopefully next time we come, they’ll have more fish available.
Sushi Yaro on Urbanspoon

Monday, January 3, 2011

Coconut Butter Cookies

I love butter cookies, especially those Danish butter cookies. The crunchy little cookies are so addicting. I came across a recipe for coconut butter cookies that looked pretty simple to make.

These cookies don’t look like much, but the texture was spot on. They were crispy and crunchy like danish butter cookies. The taste of coconut is light.

Next time I’ll try piping them to create prettier shapes and get them to look more presentable.

Coconut Butter Cookies (recipe found on Food 4 Tots, who got it from 100 homemade cookies by Zhaoqing Meng)


75g unsalted butter, softened
50g powdered sugar
100g cake flour
10g corn starch
20g unsweetened shredded coconut
¼ tsp vanilla extract


1. Whisk both types of flour in a bowl and set aside.

2. In a separate bowl, mix softened butter, powdered sugar and vanilla extract with an electric mixer until light and fluffy.

3. Add in the flour and coconut to the mixture. use a spatula to mix.  Instead of just stirring, use a mix of “cutting”, “pressing” and “scraping” actions to combine the ingredients. Mix until dough is just combined. Do not overmix.

4. Wrap the dough with plastic wrap and keep it in the fridge to rest for about 30 minutes.

5. After 30 minutes, preheat oven at 180°C. Line a baking tray with parchment paper.

6. Remove the dough from the fridge. Shape dough into small balls, about 1 inch in diameter. You may need to rub the dough in your hands to soften it.

7. Place cookie balls on the baking sheets and flatten cookies with palm of hand. Space cookies about 1 inch apart.

8. Bake about 22-25 minutes or until they are lightly browned. After that, turn off the oven, leave the cookies inside with the oven door shut. Let the residue heat in the oven cook the cookies for a further 10 minutes.

9. Take cookies out and let them cool on wire rack.