Ginger ice cream... lactose free!

a while back, completely by accident i found candied ginger chips in the baking section of a farmer's market of sorts. i definitely wanted it asap and knew it would make some yummy treat down the line. so when i wanted ice cream but had a craving something different... ginger ice cream sounded mouth watering. BUT as I reached for the heavy cream in the grocery store.. again i thought about healthy options and put my hand back down and sadly decided not to make it after all. when i got home, the ginger chips nagged me loudly from the pantry but it was too late to go back to the grocery. we did have soy milk though, so it was possible..maybe? after some research i found several recipe options using soy milk... and another one using coconut milk... so combining the two, i immediately made a soy milk/coconut milk fresh ginger root infused custard and made it the next day. hint... a couple of tbsp of lime juice right before freezing enhances the flavor. i added the ginger chips during the last 5 min of freezing and..DELICIOUS! now i must have another scoop of healthy..well, healthier...ice cream.

Whole wheat bread

while loving fluffy bread around the house.. not loving the fluffy effect it's having on me! so i tried out the tangzhong method as a healthier option using whole wheat. since i have only one loaf pan, it was fun shaping the other loaf into a braid. of course i had to eat that one first.. ha!

creamy peanut butter cookies and soy milk

Warm and fresh from the oven is perfect for movie night. :)

Jalapeno cheddar hot dog buns

these past few days, breakfast was just a quick grab and go with the bacon cheese rolls... So nice and yummy.  But what to do when they run out? Make more!  This time I'm going to freeze it and see if they stay fresh with a quick zap of the microwave.  if it works I'm going to fill up the freezer with goodies :D

bacon and cheese pan (bread)

as promised.. the tangzhong method has been revisited. i love this bread. i don't think i can make regular bread again. the result is so soft, fluffy, and moist. i love going to asian bakeries and getting various bread/pan and go a little crazy and end up buying more than i can eat. they just look so delicious! just so happens i had some turkey bacon and cheese that i needed to use in my fridge so this is the end product. i didn't know quite how to shape the bread so i experimented a bit and they came out ok, but i still don't quite get how the asian bakeries fold them up so pretty and uniform.

as a side note, i think i'm going to go back and add links/references to my little creations so that you all can read more about it and try it too. thanks to christine's blog and pictures, i've found this method (and other recipes) ...happy baking everyone!

references (click below):

christine's japanese style bacon and cheese bread

Japanese cotton soft cheesecake

Love cheesecake but can only eat a bite or two? Not the case with the japanese version of pillow soft light fluffy cheesecake. in fact one slice is not enough! I tackled this favorite treat with my new mini loaf pan and they turned out divine. Will need to make more asap.

Coffee roll & green tea (matcha) roll

Back to the sweeter side... For the fourth of july I made a swiss roll (asian style) for the first time. I flavored it with raspberry and whipped cream... I was in a hurry so I didn't have time to let it set, so by the time the car ride ended, it had melted :( but the taste was fantastic. to solve this problem, this time around, I found a recipe to make stabilized whipped cream filling..so more like a mousse.. and it looks/tastes great. I also tried different flavors...but I think I still like the original. I will have to"test" it out with another taste test later..:P also they still have to pass the car ride test...but then again these have had the chance to rest in the fridge this time. Yay for dessert!