Afternoon Tea: The Rose House in Flushing, NY

Posted by on Dec 4, 2011 in New York Eats | 5 comments

Hey guys! I’ve been inactive for a while, but I’m back! Finals are soon approaching but I thought I’d share this quick post just to let you all know I’m still here ;D The Rose House in Flushing, NY is a nice little girly place to visit with your friends if you want a cozy place to sit, drink deliciously expensive tea, munch on cakes and sweets, and chat. The place is pretty overpriced in my opinion, and I would recommend going if you’ve got money to splurge and aren’t very hungry. The inside of the shop has individual private tables, couches, and cushiony soft lounge chairs which gives a really nice atmosphere to the place. Your tea also comes in an expensive teapot, with expensive tableware to match. I wouldn’t suggest breaking anything here, as you’ll probably have to pay for it. I went with my friend a while ago, and we enjoyed their Belgian waffles with honey and freshly whipped cream. For tea, we had a peach milk tea. They have an insane amount of teas and snacks to choose from, along with various combos and specials, but we just stuck with the basics. The tea was pretty good and I could definitely taste the fruity flavor of the peach, but it wasn’t extraordinary. The waffles however were delicious! As we were determined not to waste our money, my friend and I made sure to use up all the whipped cream and honey that came with the waffles (which was quite a lot in fact) and we ended up smothering our waffles with as much whipped cream and honey as they could hold. Hubba Hubba! Very very satisfying I must say! What do you guys think? Are you always determined to eat your money’s worth? Let me know in the comments! Hope you all enjoyed this quickie post! – Jas                                                                                                                                                                        Photographs taken by Jasmine...

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Matcha Shortbread Cookies

Posted by on Nov 2, 2011 in Recipe | 0 comments

Many of you know that I have a penchant for tea. This was clearly seen when I went to London and returned with half my suitcase filled with…yep, tea. Well, on the bright side, my suitcase wasn’t heavy at all! Matcha is just one of the many teas that I’m in love with. The problem is, not only is it hard to acquire but it’s on the pricey side as well. The worst part? Most matcha powders sold in the states are low quality sweetened powders that are meant for making lattes instead of drinking straight. These matcha shortbread cookies were my solution to accidentally purchasing a low quality (but thankfully unsweetened) packet of matcha. I typically drink my teas without adding milk or sugar, unless it’s specifically a tea that goes well with both such as Earl Grey. For those of you who are in the habit of drinking your teas with added milk or sugar, matcha may seem overwhelming with its bitter and earthy taste. Not to worry though, these cookies won’t have that overpowering taste and will seem like any other green tea dessert. Depending on how much you like or dislike the taste of matcha, I’d suggest adding more or less matcha powder to the following recipe. Ingredients: 1 stick unsalted butter 6 tbsp confectioner’s sugar 1 egg 1 cup flour 6 tbsp ground nut(s) of preference 2 tsp matcha In a medium mixing-bowl, cream together the butter and confectioner’s sugar with a spatula. Add the egg and mix it in thoroughly. In another bowl, combine the flour, ground nuts, and matcha, and sift to remove any lump. (The nuts can be ground as finely or coarsely as you’d prefer. I like mine to be more on the choppy side so that the nuts can be seen in the cookies.) Add dry ingredients to wet ingredients and stir until the mixture comes together to form a ball; don’t overwork the dough. Roll it into a log with a circular or square section.  To form a log with a square section, start by forming a regular log with a round section. Place it on a surface, and press down on it to flatten the top and bottom. Roll it by a quarter of a turn, and repeat to get two more flat sides. Wrap in plastic wrap and place it in the freezer to firm up for 40 minutes (or in the fridge for 2 hours). This will make it easier to cut your cookies later on.  Preheat the oven to 360 degrees Fahrenheit and line a baking sheet with parchment paper. Cut the log into slices and arrange on the prepared baking sheet. Optional: Before baking, roll each cookie’s edge in granulated sugar. This will make for slightly sweeter cookies and give them a lovely ‘crystallized’ rim. Bake for 12 – 15 minutes, or until the cookies just begin to turn golden at the edges. Let rest for 5 minutes on the baking sheet before transferring to a rack to cool completely. These cookies are great for making early on as you can store the dough in the fridge/freezer until you’re ready to bake them. [If your cookies were left in the freezer overnight, be sure to defrost by letting it sit in the fridge before attempting to slice!] Perfect accompanied with tea or coffee, I’m sure your friends and family will fall in love with these cookies the same way mine have! ~ AJ ~ Photograph taken and provided by AnnMarie...

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Only Seventeen

Posted by on Sep 6, 2010 in Miscellaneous, Recipe | 17 comments

To most of you out there, today’s Labor Day – the holiday that occurs every year on the first Monday of September. However, to the Hwang family September 6th holds another meaning as well. While it may not always occur on a Monday, it usually happens close enough. Today, my baby sister turns seventeen. =] For those of you who attended the birthday bbq yesterday, you already know this. For those of you who couldn’t make it… Happy Birthday Jasmine~! Holidays are meant to be celebrated grandly, and birthdays are no exception. This means pulling out the nifty little trinkets to fancy things up a bit. For breakfast, I attempted to beautify boring old waffles and pancakes with molds…and completely failed with the eggs. With the help of a few purchases that I obtained in Taiwan, I was able to mutilate transform pancakes into unnatural star and heart shapes. The recipe for the batter? I’ll admit it, I cheated and used Aunt Jemima’s instant mix – with an added splash of cinnamon and nutmeg. But hey, Aunt Jemima knows her stuff when it comes to pancakes and waffles! As for the misshapen eggs? I was trying to squish them into star shapes but it turns out that either: the mold I was using was too big or the eggs were too small because the closest thing I got to a star were really round flowers. Yea… Now that I’m done stating my failures, let’s move on to the actual stars that appeared after brunch! Being a tea fanatic (just a little) I had the idea of making cake with tea. I was sure I’d stumbled across sweets like that before but couldn’t remember where and so I turned to Food Network and was rewarded with Tea Cakes with Earl Grey Icing. Mmm, sounds like a winner already. Now to put it to the test. As with all recipes, I tweaked it a bit and since I wasn’t making cupcakes but actual cakes the baking time was quite different as well. The end result? Take a look for yourself and then tell me if you want the recipe or not. ;) Looking good ain’t it? I think so too. So, without further ado, here’s S.S.Munchies’ first recipe from yours truly. Chocolate Cake with Earl Grey Icing Ingredients For the Cupcakes:   3/4 cup semisweet chocolate morsels 2 sticks unsalted butter, cut into pieces 1 cup sugar 3/4 cup all-purpose flour 4 eggs 1 teaspoon vanilla extract For the Icing: 1 cup sugar 4 egg whites 2 bags Earl Grey tea First thing’s first, preheat your oven to 350 degrees F. Boil some water in a pot and then let it simmer. Mix the chocolate and butter in a glass or ceramic bowl (metal works too but it’ll get hot) and place the bowl over the pot. Make sure the bottom of the bowl doesn’t touch the surface of the water! This works as a makeshift double-boiler and the chocolate and butter will melt slowly and evenly. Mix the sugar and flour in a separate bowl. Add the eggs one at a time and soon you should have a creamy batter. Vanilla extract comes last (and I always like adding a little bit extra). Pour the chocolate concoction in and make sure to mix well…and your cake batter is done! I used little individual cake molds but it’s really the same no matter what you decide to bake in. Keep in mind that you should always only fill the pan 3/4 full as it will rise while baking. If you’re not...

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