Boba Milk Tea Tres Leches Cake

Once upon a not-so-busy time, I baked and decorated personalized birthday cakes for my friends and family. Ranging from a green Volkswagen Buggy to a hot-air balloon, I used to go all out!

Over the long weekend, I had some extra time so I decided to make my friend Kelsey a cake for her birthday. If there's one thing Kelsey loves, it's BOBA! Have you tried it before? Have you even heard of it? If not, see the following link: http://en.wikipedia.org/wiki/Bubble_tea (actually.. you might need to Google it yourself because of the whole SOPA PIPA thing!). It's a popular dessert drink in younger Asian communities. 

I was simply going to frost a picture of a cup of boba onto a simple cake, but I thought.. why not dump a large milk tea with extra boba into a cake?!

And so I did.

(empty boba milk tea cup)

I love tres leches cake (a popular Latin American sponge cake soaked in three milks), so I decided to replace one of the "leches" with milk tea! 

I used this recipe and replaced the evaporated milk and half of the heavy whipping cream with the milk tea (and omitted the brandy). It turned out great! The cake was incredibly moist and you could really taste the milk tea flavor throughout the cake. 

I decided against simply sprinkling the boba on top to add some finesse, and decorated it like so:

(boba on a cake)

Believe it or not, I didn't use any special cake decorating equipment for this one. All I used was a spatula and a spoon! After frosting the cake, I dolloped drops of frosting along the outer perimeter, and topped those with single boba pieces. I put a large scoop of frosting in the middle and used a spoon to create a sort of "cup" for the remaining boba. This is also a great technique in case some guests don't care for the chewy, tapioca texture of boba as they can slice around it. 

(boba on a cake + fat boba straw)

To add some color, and hint at what's inside the cake, I added one of those fat straws that come with boba milk tea drinks. At first glance, the boba looks like blueberries, but the straw makes them realize what it is! 

(materials: paper, highligher)

The straw also serves as a stand for a celebration greeting flag! This would also be cute with a curled ribbon accent.

(yum)

The boba actually paired very well with the cake in case you were wondering. Bakeries should put boba on cakes more often! 

(taro almond milk tea with strawberry boba)

After trying this with the most basic boba milk tea, I'm very excited to try this with different boba flavors! You can do this with thai tea, almond, strawberry, honeydew, taro, and more. You can even use different boba flavors, like honey, green tea, and strawberry. The possibilities are endless! I also imagine this would work really well with cupcakes. I'm glad I was able to pay homage to one of my favorite delicious drinks through baking. It's also a great fusion of Asian and Latin American culture! 

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Do you like boba milk tea? What's your favorite kind?

Please feel free to ask me for more specific baking instructions! 

Comment below!

With love,

Tiffany R.

Dining at Tiffany's

Project 365 at Tiffany's

Woo 2012!! In the spirit of the New Year, I'm jumping on the Project 365 trend with my own flavor - taking daily food photos of significance! The reason I'm so passionate about food is because it's such an integral part of life, a common necessity that can bring a diversity of people together. Every meal has a story and I want to appreciate that everyday. Today's inaugural post will feature one photo, but I plan to compile weekly updates for your convenience (and my sanity).

So this isn't the most appetizing picture, but take a moment to figure out what's wrong with this picture...

No this was not an act of negligence, those spoons are swimming in there with purpose!

My mom was boiling spare ribs to make Sinigang, a tangy Filipino stew. She told me that the "old people" in the Philippines add metal spoons because it makes the meat more tender, so she decided to try it. It makes sense, right? I figure the heat from the boiling water is retained by the spoons, adding an extra heat source or something science-y like that. Well, it worked, so maybe you can try this the next time you need to tenderize ribs!

But the real significance of this photo is what that moment represents. Ever since I was young, I've always spent time in the kitchen with my mom. I remember being young and standing on a chair so I could reach over the counter and watch my mom cook. My favorite times were when she'd make layered Jello for get-togethers and I'd get to help her mix all the colors, then eat the gelatinized leftovers off the spoon. I remember the first time our parents taught us how to cook. I think it was eggs. I remember my mom mentioning to my dad that she can tell that I would become a good cook because of the way I naturally handled the spatula. I remember the warm confidence I felt at that moment. In recent years, I'm often helping my mom cook army-sized meals for our family and friends on special occasions.

Just as my mom learned a wise tip from her elders in the Philippines, I've learned many lessons from being in the kitchen with her all these years -- about how to be a good cook and more importantly how to be a good person. In between all the recipes and ingredients, my mom tells me stories ranging from her day at work to her life growing up in poverty. I'm blessed to have developed my character after her - a life living toward compassion, generosity, and excellence with love.

If I have children one day, I pray that I'll be able to share similar memories and moments with them in the kitchen. If you do have kids at home, I encourage you to do the same! Following recipes and measuring ingredients is a fun way to teach math skills. Kids are more likely to eat food (even veggies!) if they are involved in the process of grocery shopping and cooking. But more importantly, it can transform the chore of meal preparation into fond occasions to forever cherish. If you're like me and not quite ready for a family, cook with friends and loved ones. It's a fun and cheaper alternative to eating out!

But I guess the moral of the story about why I want to write food stories.. is that fond memories start in the kitchen and last long after everyone's had second helpings. This year, take a moment in between bites to think about the meaning behind your meal -- what it tells you about who you are, who you're with, and how the food got on your plate. And please feel free to comment with your food photos and memories! I look forward to sharing many moments to savor  in 2012.


With love,
Tiffany R.
Dining at Tiffany's

A New Food Perspective for the New Year

I wrote this for a quarterly newsletter at work and I decided to share it here as well. Enjoy!



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A New Food Perspective for the New Year
By: Tiffany Rivera

Have you ever noticed that it costs just $1 to purchase a cheeseburger at a fast food restaurant or a bag of chips from the gas station? But at the grocery store or farmers market, that same dollar will only get you a head of lettuce or a few apples -- hardly enough to get your fill.

The striking price difference can make it tempting to stretch your budget by purchasing larger quantities of unhealthy food. But it is important to be aware that there is a very high cost involved in purchasing cheap food; consuming cheaper foods that are often high in fat and cholesterol (including fried food, salty snacks, and sugary drinks) is one of the main causes for life-threatening diseases like obesity and heart disease.

So for our health’s sake, it is well worth the price to invest in a more nutritious diet. A great way to maximize nutritional value is to buy and eat seasonal produce. Not only is it less expensive when in season, but it also carries the most nutrients and flavor when it is at its peak -- now that’s a great deal!

This season, enjoy delicious citrus fruits at their peak, including oranges, lemons, and grapefruit. Extra verdant during these next few months are nutrient-rich green veggies, like broccoli, swiss chard, collard greens, mustard greens, and spinach. So for the New Year, be sure to consider health first when making food choices!

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I sure will! I'm not the biggest fan of New Year's resolutions, but I do have some personal goals and dreams up my sleeve. ;). 2011 was a year full of milestones for me. I graduated college. I started my first grown-up job. I even ate all-you-can-eat Korean BBQ for the first time (hence the need to make healthier food choices)!

I look forward to sharing what 2012 at Tiffany's will be all about! Get excited for more delicious food, fun tips, and maybe even some dancing. What? Dancing? Just you wait and see!

I wish you all a very Happy New Year. Have a safe and fun time with your festivities and I'll see you in 2012!


With love,
Tiffany R.
Dining at Tiffany's

2 Danger-Free, Last Minute Christmas Gifts

December somehow flew right past me this year! Tomorrow is Christmas Eve, but this month I did not engage in marathon Christmas shopping. I did not bake and wrap a single brownie or cookie in red and green cellophane. I did not curl a single ribbon.

It might of been because I spent the first week of December in Hawaii visiting my sister! Her marine husband is serving all the way in Afghanistan so my parents and I decided to keep her company for some early Christmas cheer.

While we were in Hawaii, the Food Network Iron Chef just happened to be filming a special episode on the Marine base where my sister lives. And guess what..

   

I met the Chairman from Iron Chef (yes, the guy who yells "Allez Cuisine!!") and Alton freaking Brown! Iron Chef Morimoto and Iron Chef Simon did a Tailgate battle. I signed a contract so I can't tell you who won. I guess you'll just have to tune in to the Food Network in January! We also might be on TV. Woohoo!

The rest of the trip was full of delicious food, most of which was topped with pretty flowers, and accompanied with a side of pineapple. :) 

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Now onto the Christmas gifts.. At this point, malls and department stores are scary, scary places. Don't let the tall Christmas trees and holiday decor fool you. Shoppers are ferocious.

So this year, I came up with two danger-free gifts for under $20!

Know anyone who loves spicy food? Get them a hot sauce medley from around the world! Grocery stores are slightly less hazardous than the mall today. ;)

An Asian favorite -- Sriracha is great in soups or with noodles.
Cholula and Tapatio are Mexican favorites, great with eggs and anything else that could use a Latin kick.

Frank's Red Hot can be used on its own, or as a great starter for chicken wing sauce. And of course, the American classic Tabasco.

 

Got a loved one out of town? It's actually not too late to mail a thoughtful gift! Year-long magazine subscriptions are always appreciated and show you care about their interests and leisure! You can do this online, without leaving home, and they don't need to arrive until January!!

Most magazines offer an easy way to send the subscription as a gift. Send an e-card (try bluemountain or Hallmark.com) on Christmas to let the recipient know what's coming!

So I hope this helps if you're in a panic. Have a very Merry and blessed Christmas, everyone!!

With love,
Tiffany R.

How to Win Friends and Influence Others (with just 3 ingredients!)

I went to UCSD. For the most part I enjoyed it, but I sure did get myself into stressful situations! So when times got tough, I'd run to my dear Trader Joe's arms for comfort.

<3

And he taught me a lot. He taught me that the best thing to do during the hard times is to surround yourself with what you love and share it with friends. For me, it's always been yummy food. And that I did.

I've cooked meals small and large throughout college, from comfort food to vegan fare. Simply inviting people over to eat has been a great way for me to get to know new acquaintances, celebrate with close friends, and even attract the love of my life.

Recently, I was asked to cater an event for a student organization I used to lead  and needed to come up with a semi-healthy dessert on the fly. So, for old time's sake, I headed over to my trusty friend Trader Joe's for some inspiration. I came up with what I thought was a simple, no-fuss dish; surprisingly, I received many requests for the recipe, introducing me to new friendships and the opportunity to spread what I love to others!

So, like the popular self-help book, you too can win friends and influence others with just 3 ingredients from Trader Joe's.

Vanilla Berry Crumble

Ingredients:
- 1 package Trader Joe's Ultimate Vanilla Wafers
- 1 tub (1 lb.) Trader Joe's Organic Vanilla Yogurt
- 1 package frozen Trader Joe's Fancy Berry Medley (store in refrigerator overnight or thaw for 30 minutes before preparing)

Stir together thawed berries and yogurt in a medium or large bowl. (I did this ahead of time and stored it in that container on the right because I used the same mixture for a Thanksgiving dessert)

Place vanilla wafers in a single layer on the bottom of an 8x8 square dish

The Thanksgiving Episode

Happy Thanksgiving weekend! I am thankful for always having wonderful friends and family to cook for.
I am having a delicious holiday and I hope you are too! Here are three tidbits from my Thanksgiving, including tips and recipes. Enjoy! 

[1] Cook an awesome turkey

As my rite of passage into the grown-up world, I was in charge of the turkey. 

So far, turkey successes in my family have involved either A) deep frying in peanut oil (take caution and ask for advice before you try this!) or B) brining and roasting.

I did option B yesterday. All modesty aside, it was one of the best turkeys I've ever tried. Juicy and infused with comforting aromatics! Basically, I followed almost everything Emeril told me to. Except I put my plastic trash bag of brine and turkey into another trash bag, and into a cooler full of ice. This was much easier logistically, and saved valuable refrigerator space. Find the recipe I used here!

[2] Be a thoughtful host, both for yourself and guests! 

My mom had the brilliant idea of assigning platters for each dish the night before Thanksgiving. This was to avoid scrambling and ransacking cupboards and garage cabinets 15 minutes before dinner is served, looking for that darn pie stand and gravy boat that you haven't seen since last year. This is especially important if you're hosting a potluck, because adding bustling guests in your kitchen to the equation causes high levels of stress. Also, be sure to factor in time to shower and pretty yourself up. No matter how pretty your tablescape is, you will not feel happy entertaining guests looking like a hot mess. 

Meanwhile, be prepared the array of guests with varying arrival times, ranging from those that show up early to help out, to those that came late -- causing uneasy guests and growling tummies. Be sure to have simple appetizers and snacks that won't ruin the look of your Thanksgiving spread if guests pick off of it. I did a cheese tray this year, and it was really easy to replenish the crackers throughout the night. 

The key to a good cheese tray is to mix up textures and flavors. I follow my own formula: a semi-soft mild cheese (left: fontina), a deep-flavored cheese (middle: aged cheddar with whiskey), and a bleu cheese for color (right). It's fun to change it up and try new cheeses for every occasion. I recommend buying cheese at Fresh & Easy because they have smaller portions (and this week they had a buy 3, get 10% off deal!) so you can have all the fancy fun of serving a cheese tray without breaking the bank. I used water crackers and rosemary cracks, garnished with berries and grapes leftover from other recipes, and candied walnuts (walnuts sauteed with butter and brown sugar). Remember that design always looks good in odd numbers (3 cheese, 3 bunches of grapes, etc.), and to cluster and sprinkle the walnuts free-hand for a natural, autumn look. 

[3] Be creative with your leftovers

Whether you are feeding ravenous Black Friday shoppers, or decided to stay in your PJs all day, here are some easy ideas to serve leftovers while changing up the fridge-to-microwave routine. 

Mashed Potato Stuffing Fritters

Ingredients:

- 2 cups mashed potatoes

- 3/4 cup stuffing
- 1 tablespoon of gravy

- 2 teaspoons of leftover herbs (I used parsley from the Turkey garnish) 

- 2-3 plain crackers (perhaps from your cheese tray), crushed (you can also substitute 3 tbsp of bread crumbs) 

- 1 egg

- Freshly ground pepper to taste

- light oil

Instructions

- Heat 4-5 tablespoons of oil in a large skillet on medium high heat
- Mix all ingredients together in a bowl
- Add 1/2 to 3/4 cup sized scoops into the pan, and flatten a bit with a spatula. 

- Cook evenly until golden brown, about 3-4 minutes each side.  
- Serve alone, or drizzle with gravy for your bad self! ;)

Grilled Turkey & Cheese Tray Sandwiches (left)

Create an hearty, upscale grilled cheese with leftover Turkey, cranberry sauce, and a semi-soft mild cheese (I used fontina)! This was the first thing I thought of (and ate) this morning.

Leftover Dessert CrepesThis is a great option if you have overnight guests hungry for brunch and you want to keep up your reputation of creating beautiful dishes. Find your favorite sweet crepe recipe, and fill with any leftover dessert/ingredients!

Top: Pumpkin Pie crepes (crust included!)
Bottom: berry + vanilla yogurt cream (leftover from making fruit tarts. Find the berry-yogurt mixture here, and the tart recipe here)

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I wish you all many blessings to be thankful for all year long. Enjoy the rest of your Thanksgiving weekend!

With love,

Tiffany R.

Dining at Tiffany's

Unprocessed: Sweet Potato Rosemary Sauce recipe (vegan!)

I really must stop procrastinating, but I created this recipe for my pledge to October #unprocessed 2011 with Eating Rules! Or maybe I'm just doing this late to encourage everyone to choose unprocessed foods beyond October! :) 

Pasta w/ Sweet Potato Rosemary Sauce 

A cozy, comforting meal to ring in the autumn weather and use in-season produce! 

INGREDIENTS

- 2 Sweet potatoes (washed)
- 2 tsp finely chopped rosemary

- 1/4 cup coconut milk (your new, vegan best friend! refrigerate it in an airtight container to use as a milk substitute for other sauces) 1 tbsp of olive oil 

- 1/4 cup water

- dash of cinnamon

- dash of coriander (can also use cumin or any spicy crushed herb like curry powder) 

- dash of cayenne pepper

- garlic salt (or a 1/2 a clove of finely minced and sauteed garlic. prep the garlic beforehand!)

salt & pepper

INSTRUCTIONS

i. Boil water if you're making pasta! 

1. Poke sweet potatoes with a fork 4-5 times to vent. Place sweet potatoes on top of a paper towel on a microwave-safe plate (place a paper towel on top as well if you're paranoid of potato explosions).

2. Microwave for 5 minutes. Flip potatoes over (be careful, they're hot!), and microwave for another 5 minutes.

3. Remove from microwave. Cut a slit in each potato, scoop out the sweet potato (discard the skin). 

4. Use a blender or food processor to mix together the sweet potato and coconut milk/water. Alternate to ensure that the mixture is moist enough to blend. Add olive oil whenever you feel like it (or omit it, I don't know if this really made a difference)

5. Once you've blended about half of it, add rosemary gradually (Also, add sauteed garlic now if you're using it). Add more water or coconut milk if the mixture becomes too dry. 

6. Blend until the mixture is completely smooth (and beautifully glistening! okay, maybe that's what the olive oil is for!) 

7. Transfer to a small saucepan and heat on medium. Stir in spices gradually (including garlic salt if you didn't use sauteed garlic). Stir for about 5 minutes or until you feel the flavors are well-incorporated.

8. Salt and pepper to taste and mix with pasta. 

I would recommend whole wheat fusilli, or any other pasta that grabs on to sauce well! Also, the rosemary is raw, which can be a little bitter, so make sure to blend the mixture until the rosemary only appears as little, green specks. Enjoy!

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With love,

Tiffany

Dining at Tiffany's