Chocolate Pear Tart


It’s pear week! I bought too many at the store this past weekend to eat before they go bad, so here’s another pear tart for you. This time it involves chocolate, so it’s a win-win situation! The recipe today hails from Jamie Oliver’s website.  You may or may not know him as host of the Food Network show, The Naked Chef. This recipe of his… pure genius. If I could call in love with a dessert, this one might be it.

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Rustic Pear Tart


Tart, pie, galette, or whatever you want to call it, today’s theme is delicious fruit in a pastry crust.

I’ve been spoiling you guys this week with multiple posts, huh? This is what happens when the snow season finally ends and my weekends aren’t sucked up my snowboarding. 🙂 Tuesday posts will still happen regularly, but I’ll be aiming for two posts a week from now on. We’ll see how it works out! Anyway, back to the pears…

So today’s recipe is very loosely based on Food Network’s recipe for a Rustic Pear Tart. I say loosely because the only things I borrowed were the name, the list of ingredients for the pear mixture, and the cooking temps. The great thing about fruit pies, especially apple and pear, is that you don’t need a recipe to tell you how to season the fruit (and I’m all about not measuring these days). If your fruit isn’t sweet on its own, add more sugar. There’s nothing wrong with more sugar… NOTHING! Ahem, excuse me for a minute while I go take a shot of simple syrup.

Alright, antics aside, here we are then: Amy’s Rustic Pear Tart.


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Hainan Chicken, aka Khao Mun Gai


It’s been a bit of a rough week. I caught a cold right after coming back from vacation (which did not lend to its believability at work, let me tell you). The problem with going on vacation is that the work you put aside doesn’t go away. It sits. And waits. And accumulates. So come today, all I really wanted to do was cry “Mommie!” and curl up in bed with my Donald duckie. *Cough* That aside, my mother is 400 miles away so I figured the next best thing was to whip up her signature dish and my ultimate comfort food: Hainan chicken and rice.

Thai-style Hainan chicken, also known as “Khao Mun Gai” (Chicken-fat Rice), starts out in the same way as the Chinese dish as far as I can tell, but the secret here is in the sauce. I’ll attempt to relay the exact ingredients I used for you here, but this dish really is a labor of love. There is no measuring here. This dish is one of those dishes that can only be made by feel. I recently found a quote that perfectly represents what I mean:

“You have to love either what you are going to eat, or the person you are cooking for. Then you have to give yourself up to cooking. Cuisine is an act of love.” – Alain Chapel

Indeed. Let me show you my love.

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The Making of a Wall-E Cake


Guys, I had an amazing time at Disney World! There were turkey legs, churros, and frozen lemonades galore! The “cast members” always send you off with the parting, “Have a magical day,” and as cheesy as it is, I definitely had a magical time. To keep the Disney ball rolling, this week I will be posting about Disney-Pixar’s Wall-E cake that I made a while back. It was quite the undertaking: 12 hours of work across three days and about 10 lbs. of cake and frosting. But the results were awesome, weren’t they? Even if you never make a character cake yourself, will you at least listen to my adventure?

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Campfire Kisses


Yes, folks. That would indeed be a marshmallow kiss. I’m cheating a bit this week and giving you something that’s been stored in my archives. I nearly forgot that it was time for my Tuesday update, what with the craziness that is life descending upon me from all directions. I’ll be away having a whirlwind adventure at Disney World this weekend, so be prepared for pictures of turkey legs, churros, and Mickey ice cream bars (and me unceremoniously eating them) next week!

So homemade marshmallows are today’s theme. This actually relates a bit to my lemon bars post. My usual lemon curd recipe calls for egg yolks only, so when it came time to separate the eggs, what was I supposed to do with the egg whites?! The Asian in me didn’t want to waste them by throwing them away, so I went a-searchin’ for recipes that I could incorporate them into instead. Angel food cake – too fussy. Omelet – where’s the challenge? Finally I came upon a homemade marshmallow recipe. I had all the ingredients on hand and it didn’t require too much effort, so I was sold. There are certain marshmallow recipes out there that don’t require the use of egg whites, but from what I’ve read, you get a better texture with them included.


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