Chichay's Kitchen - New Look of our Dessert website!

Hi everyone!:) Have you seen Chichay's Kitchen (Sweets) website's new look?
Here's the link:
www.chichayskitchen.com
And also, we are on Twitter (@chichayskitchen)
and of course, if you LIKE our sweets FB Page, you will receive frequent cake updates from us too:
https://www.facebook.com/Chichayskitchen

Thank you for all the support and love!
Have a sweet weekend!
Chef Chichay

Chichay's "Blueberry Banana-Nut Muffins"

What happens when we have overripe bananas and too much blueberries in our kitchen? We make muffins out of them and have it for lunch. Haha! Yes, I am guilty of it, but these muffins are really moist and tasty, you would not be able to resist it.

Chichay's tips: 

Blueberries: if you use dried blueberries (like the ones you can buy from Costco, soak it first in warm milk or wate, then drain before using. If you use frozen, do not thaw and use it frozen.

Bananas: if the bananas are not over-riped, mix the mashed bananas with a tablespoon of agave syrup or honey before using in this recipe.
Substitute: If you do not have blueberries, substitute with any dried berries like cranberry, or even raisins, but soak them in hot water first and then drain before using.

Enjoy!

Chichay

Chichay's "Blueberry Banana-Nut Muffins"

What You Need:

2 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1 cup sugar

2 eggs

1/2 cup vegetable oil

1 teaspoon vanilla extract

1 cup sour cream (or mix heavy cream with 1 tablespoon vinegar or lemon juice)

1 cup dried or fresh blueberries (if frozen, do not thaw)

2 bananas, mashed

1/2 cup chopped pecans or walnuts

Swedish pearl sugar, or Belgian pearl sugar, or crystalized sugar or ordinary granulated sugar (optional)

How To:

1. Preheat oven to 375°F in convection oven or 400°F in conventional oven. Grease muffin tins or line with paper liners.

2. In a large bowl, bowl combine flour, salt, and baking soda.

3 In a separate bowl, beat eggs; gradually add sugar, oil and vanilla while continuing to beat.

5. Gently mix in the flour mix to the egg mixture alternately with the sour cream; fold in the blueberries & nuts. (Do not over mix the batter!)

6. Use a large scoop to add batter to prepared muffin cups. Sprinkle each cup with some sugar (for added crunch to the finished product).

7. Bake in preheated oven for 22 to 25 minutes or until toothpick comes out clean when testing; remove from muffin tins and allow to cool on a wire rack before serving

Chichay's Update for Fall 2012

Hello to you, Chichay's Kitchen friends!:) I hope that you are enjoying the rest of the summer.
We do have scheduled cakes and pastries projects for the rest of the year, and I am just excited to provide the requested designs and flavors of pastries and cakes to our loyal clients!
Just an update about Chef Chichay's fall schedule:
On top of my classes and baking/pastry lab work, I will continue to help my instructor and chef mentor, Chef Pierre as his assistant in his pastry and chocolate classes. I find it enjoyable to help in the baking and chocolate classes, not just by preparing and baking pastries, but also by sharing ideas and tips to the students about the different baking coursework they need to do. I feel happy when I see students in pastry classes that have the the same passion in baking as I have and to hear them tell me how much they enjoy learning about cakes and chocolate!
Let us all enjoy the rest of the summer season and have a cooler transition to fall.
Take care and enjoy!
- Chichay