Freeze them so u always have dumplings ready to go! #dumplings #recipes #porkdumplings #howto #homecooking

At least theres a snack waiting for me after my cry sesh #baking #bakingtherapy

Welcome to episode 1 of BENTO THIS! I am so excited to be sharing with you my brand-new series where we make desserts in a to-go box. We are going to be taking desserts and inspiration from different flavors to textures, colors, etc… and turning them into a dessert you can assemble in a box. This means you can take your bento cake to-go whenever and wherever. When I first made a dessert in a bento box, I realized that it made complex desserts a bit less intimidating and made decorating way less complicated. Since everything is put together in a box at the end, you can focus on each component separately without feeling overwhelmed. As for the task of assembling, things can be cut up to fit and re-organized without any hassle. It simply makes the process very forgiving. And the very last step of decorating the top, since it’s the only surface visible you can make it as simple or complicated as you wish and it will still look delicious! So here is EPISODE 1: “Tiramisu” Bento Box Cake Cake: Dry Ingredients- 120g Plain Flour 200g Caster Sugar 50g Cocoa Powder, sifted 1/3tsp Baking Soda 2/3tsp Baking Powder 1tsp Salt Wet Ingredients- 100ml Water, warm 3tsp Instant Coffee 100ml Milk Juice of 1/2 Lemon 1 Large Egg 40ml Vegetable Oil 1tsp Vanilla Extract Coffee Syrup: (optional but recommended) 20ml Water 20g White Sugar 1tsp Instant Coffee (or equal parts sugar to a shot of brewed espresso) Cream: 70ml Double Cream 2tbsp Powdered Sugar 2tsp Vanilla Extract 200g Mascarpone Cream ~1tbsp Cocoa Powder Steps: 1. Preheat oven to 170°C and line a 7inch cake tin 2. Combine all the dry ingredients in a bowl and set aside 3. In a cup, combine water and instant coffee. In another cup, combine milk and lemon juice to make “buttermilk” 4. In a bowl, combine the coffee and buttermilk we just made with egg, oil, and vanilla extract. Whisk until homogenous 5. Add the bowl of dry ingredients to the wet and whisk until just combined (it should come together quite easily and quickly) 6. Pour the batter into the cake tin, give it a tap to release the air bubble, and spin the tin 7. Bake at 170°C for 25-30min. If a skewer comes out clean, it’s ready. Leave it to cool completely before removing it from the tin 8. Cut the top of the cake off and cut the cake into the size of your bento box (any container). 9. Make the coffee syrup by combining all the ingredients and allowing the sugar to dissolve. Brush a light layer of the syrup onto the cake 10. In a bowl, whip the double cream with powdered sugar and vanilla until soft peaks 11. In a separate bowl, whip up the mascarpone to loosen it, then add the whipped cream and whip everything together until stiff peaks 12. Spread the cream onto the cake and fill the bento box so there’s a thick layer of cream 13. Dust the top with cocoa powder, and enjoy immediately, or even better, let it set in the fridge for at least 30min then enjoy! #easyrecipes #bakingrecipe #cakerecipe #chocolatecake #calm

Replying to @Venus 🍉🇵🇸 Sourdough Open Toast Topped With a Butterbean, Miso, and sesame dip, Scallion Ribbon Eggs, and Gochujang  Ingredients: TOAST- 1 Slice of Sourdough Toast Olive Oil BUTTERBEAN DIP- 1 can of Butterbeans 20g Miso Paste Pinch of Salt (does vary depending on how salty your miso is) 1 Large Clove of Garlic 1 generous tbsp of Tahini 2tbsp Sesame Oil The Juice from 1/4 of a Lemon  Ice Cubes  Extra water if needed EGGS- 2 Eggs 1 Handful of Scallions Pinch of Salt Splash of Water Drizzle of Vegetable Oil Gochujang 1/4 tsp Gochujang A tiny bit of water, just enough to loosen the paste Steps: 1. Drizzle olive oil over bread and toast until golden  2. In a food processor or blender add all the ingredients for the butterbean dip (except for the ice and water) and blend. Add a tiny bit of water if the dip is too thick to be blended. Once mostly smooth, taste and adjust if needed. At the very end, add the ice and blend one last time to get the dip extra smooth. Set it in the fridge to set 3. Heat a large non-stick pan with veg oil 4. Slice green onions 5. In a large bowl, add the green onion, eggs, salt, and water. Whisk well 6. Pour into the hot pan and make sure the egg covers the entire pan’s surface. Using a spatula, push the egg to the center as it gets cooked. It’ll create this ribbon-like structure. Once it is mostly cooked through, turn off the heat but let the eggs on the pan so any of the last jiggly bits can cook will you set up the toast 7. Combine gochujang with a bit of water to get a drizzle-able sauce 8. Assemble: Start with toast, then a thick layer of the butterbean dip, top with the eggs, and drizzle over the gochujang #breakfastideas #recipes #sourdough #bread #toast #easyrecipe #recipeideas

Current breakfast obsession 🤤 #breakfast #breakfastinspo #recipes #easyrecipe #quickrecipes