Cloudy Sky Tea

Hey Everyone! Today’s recipe is inspired by one of my dearest friends, who is known online in our community as Cloud. She has been such an inspiration to me, and has really opened a part of my heart up again that was really insecure about having a close friend again. So, little Cloud, I hope you enjoy this weird little way of mine to say thank you for being awesome! I used Butterfly Pea Tea in order to naturally turn this beautiful drink a dynamic blue. 

Cloudy Sky Tea

I purchased my tea here in Australia via Shokuiku. This awesome company is not a sponsor, but I was very pleased with their prompt service, packaging and fair price points. The quality of the tea was also perfect. If you’re in the U.S, you can order Butterfly Pea Tea in order to make this Cloudy Sky Tea via Amazon.  As much as I meant to, and wanted to, I can’t take full credit for this recipe because another awesome YouTuber, Krist Soup, was the first to make this really cool beverage. 

Cloudy Sky Tea

I used about 2 TBSP of butterfly pea tea to 2 cups of hot water, not boiling, and let it steep for about 5 minutes. Then I allowed it to cool completely before resuming the recipe. You can add less or a little more, depending on how blue you want your beverage. Apparently there are a lot of health benefits associated with butterfly pea tea as well, including anxiety management, maintaining a healthy blood pressure and brain function. I think that stuff is interesting, but I suggest doing extensive research and talking to a licensed practitioner before taking any sort of herbal supplement. 

Cloudy Sky Tea

Originally I made a simple syrup out of equal parts raw sugar and water, but the color is a pale amber, and I didn’t want it to alter the color of this beverage, so I remade some using refined sugar. You could also use stevia, but I didn’t have any on hand. You don’t need the simple syrup in this recipe, and to be honest, I really enjoy my tea unsweetened, but it’s an option! Making a simple syrup is insanely easy; simmer equal parts water and sugar until the sugar is completely dissolved. Then pour in a separate container and allow to cool completely. Adding straight sugar will just sink to the bottom in any beverage. 

I added a touch of coconut, about 2 TBSP to this drink. You can add less if you’d like, but the amount added already tends to overpower the tea. I haven’t tried using traditional cow’s milk, simply because I drink non-dairy milk in general. 

This recipe was really fun to make, and the video was a lot of fun to film too. I hope you enjoy guys! 

 

Cloudy Sky Tea
Write a review
Print
Ingredients
  1. 2 TBSP Butterfly Pea Tea
  2. 2 Cups Hot Water
  3. 1 TBSP Simple Syrup -optional
  4. 1-2 TBSP Coconut Milk
  5. Ice
Instructions
  1. Steep tea leaves into hot water for 5 minutes.
  2. Allow tea to cool completely.
  3. Add ice to beverage container
  4. Pour in tea + simple syrup
  5. Slowly pour in coconut milk and stir
Notes
  1. You can use stevia for a sweetener alternative
AmbyCakes http://ambycakes.com/

Edible Pixie Cookie Dough

Hey Fam! YES! Edible cookie dough. WUT?! How, you ask? Well, this recipe is free of eggs, and the flour is baked in the oven for about 10 minutes. I wanted to add some magical recipes to my blog since it’s been a while, so I used one of my favorite pastry products, edible glitter for this recipe. You can use any type of sprinkles, color the dough itself, so get creative. I used white chocolate chips since it went with the theme of this whimsy recipe. 

Edible Pixie Cookie Dough

The portions for this recipe are equivalent to a traditional cookie (before popping them into the oven)! I added half of the sugar that sugar cookie recipes usually call for. The extra sugar is just not needed. Besides, a hint of white chocolate, bright lemon zest and a hint of fragrant, freshly grated nutmeg are the secret ingredients to this recipe. I hope you guys enjoy! Edible cookie dough is a huge craze right now. Ours just happens to be full of pixie dust! 

BUY EDIBLE GLITTER ON AMAZON 

click on photos 

Edible Pixie Cookie Dough
Write a review
Print
Ingredients
  1. 1 1/2 Cups Cooked Flour
  2. 100 grams Butter - softened
  3. 1/2 Cup Sugar
  4. 1/2 tsp vanilla
  5. Zest of 1 Lemon
  6. 1/2 tsp Nutmeg - freshly grated
  7. 1/2 tsp Sea Salt
  8. 2 TBSP Milk (if needed)
Optional
  1. Sprinkles
  2. White Chocolate Chips
  3. Edible Glitter
Instructions
  1. In a large bowl, combine sugar, butter, vanilla, lemon zest, nutmeg and sea salt.
  2. Add flour and mix well.
  3. Pour in white chocolate chips, sprinkles and edible glitter.
  4. Chill in the fridge for 20 minutes and serve.
Notes
  1. If dough is too tight, add in a little milk.
AmbyCakes http://ambycakes.com/
https://www.youtube.com/watch?v=VZgG0NdQDbU

How To Make Ramen Pizza

Hey Fam! My kids gave me a really cool food challenge that included ramen and pizza, so I hope you enjoy this quick recipe on How To Make Ramen Pizza! It’s amazing what you can do with instant ramen noodles these days. The possibilities are endless. I’ve even seen desserts made out of instant ramen. The texture of ramen pizza is surprisingly pleasant. A crisp bottom extrior, soft yet firm center, topped off with your favorite pizza ingredients is enjoyable. 

How To Make Ramen Pizza

I tested out this recipe with 1 egg, which worked, but wasn’t firm enough, so I attempted it again with 2 eggs and was very pleased. There isn’t an eggy taste at all. It’s simply used to bind together the ramen noodles. I recommend using a touch of sea salt, chicken salt, or even your ramen flavor packet if you’d like to give the noodles a little life. I hope you enjoy this quick, cheap and tasty recipe for Ramen Pizza. 

 

Ramen Pizza
Serves 2
Write a review
Print
Prep Time
5 min
Cook Time
10 min
Prep Time
5 min
Cook Time
10 min
Ingredients
  1. 2 Packets of Instant Ramen
  2. 2 Eggs
  3. 1/2 tsp of sea salt or flavored salt
  4. 2 TBSP sauce of your choice
  5. Cheese of your Choice
  6. Toppings - optional
Instructions
  1. Add hot water over dried ramen noodles and cook half way
  2. Once cooled, add egg and salt
  3. In a small pan, add 2 TBSP Olive Oil
  4. Cook at medium high heat on one side for 2-3 minutes then flip
  5. Add toppings and cover with lid or tin foil
  6. Cook on low heat for 5 minutes
  7. Serve once slightly cooled
AmbyCakes http://ambycakes.com/

Homemade Stuffed Crust Pizza Video Tutorial and Recipe

Hey Everyone! I have FINALLY posted my Stuffed Crust Pizza Video Tutorial and Recipe on my channel. You can find my actual recipe right here in this post. I had so much fun filming and making these pizzas for my family, and love the direction I’m going in when it comes to my recipe content creating. I personally prefer a no commentary, soothing music format and am happy you guys have been enjoying that as well. 

Homemade Stuffed Crust Pizza Video Tutorial and Recipe

I want to thank you for your constructive feedback, helpful advice and really kind words of encouragement as my blog and YouTube channel continue to grow. I want to reach out to millions of people and teach people how to learn to cook, bake, and share my culinary expertise as I live abroad and travel around the world. I really feel like I have found my calling and am so thankful for everyone’s support. 

Anyway, enough with the mushy stuff! Enjoy this video and please give it a thumbs up, share it and subscribe if you haven’t. It would really help me a lot! 

 

Love,

Amby 

Homemade Stuffed Crust Pizza

Hey Everyone! I wanted to add some more savory recipes to my blog, and I am a huge pizza freak as many of you know, so I thought it would be fantastic to teach you guys how to make a Homemade Stuffed Crust Pizza. It’s super inexpensive, pretty easy and in my opinion, far better than the chain stuff. Don’t get me wrong, chain pizza has it’s place in the world, but homemade pizza will rival that stuff any day of the week. 

Homemade Stuffed Crust Pizza

I hope you enjoy this recipe. I do measure by weight using a gram scale for the major ingredients, which is much easier to be honest, and always consistent, which is pretty important when it comes to baking and dough work. I hope you guys enjoy this recipe and if you decide to make one yourself, please tag me on Twitter or Instagram! I’ll be updating this post within the week with a YouTube tutorial! 

Homemade Stuffed Crust Pizza

This pizza was very tender, with a slight crisp exterior on the crust. The organic string cheese I used for the crust was pleasant and melted with each bite. I used vine-ripened tomatoes, fresh basil, sea salt and cracked black pepper on my pizza, but use whatever it is you’d like on yours! I sincerely hope you guys enjoy this recipe. It’s a lot of fun to make homemade pizza and it’s very rewarding as well. 

Homemade Stuffed Crust Pizza (dough)
Write a review
Print
Ingredients
  1. 400 ml milk - warm
  2. 600 grams All Purpose Flour
  3. 2 oz Dry Active Yeast
  4. 1 1/2 tsp Sea Salt
  5. 1/2 TBS sugar
  6. 2 TBSP Olive Oil
Instructions
  1. In a large bowl, add flour, yeast and salt
  2. In a small sauce pot, warm up milk until it gently begins to simmer
  3. Add sugar to milk
  4. Once milk is lukewarm, gently pour into dry ingredients, then add olive oil
  5. using a spatula, gently combine ingredients
  6. Once dough is formed, lightly dust your work area with flour, and begin to knead dough
  7. Knead dough for about 10-15 minutes, then place in a clean, gently greased bowl
  8. Cover bowl with a warm, damp tea towel and let proof for one hour
  9. Once dough is proofed, punch out and divide by two (I use a gram scale for this)
  10. Roll dough out and place onto a lightly greased baking sheet
  11. Gently place mozzarella sticks near the edge of pizza, and roll dough over until cheese is covered completely
  12. Pinch dough so it is sealed properly
  13. Continue assembling your pizza with your choice of sauce, cheese and topping
  14. Bake at about 220C/450F for about 25-35 minutes
  15. Let cool completely and serve
AmbyCakes http://ambycakes.com/

 

UPDATE: Hey Guys! I posted a video tutorial for this exact recipe on my YouTube Channel! I really love the idea of No Commentary cooking with some relaxing music. I hope you enjoy this video! 

 

Neko Atsume Cake!

Hey Fam! My kids and I LOVE the Neko Atsume app game and we wanted to make something really cute and cool for my blog and YouTube channel, so my darling partner suggested we make a Neko Atsume Cake! We were originally going to make some baked donuts, and maybe in the future we will, but we had no luck finding a donut pan anywhere locally. (I miss Amazon prime and U.S shipping SO much sometimes). 

Neko Atsume Cake!

We saw a bundt pan at a local super market and he suggested we make a giant donut/cake, so that’s exactly what we did! We baked a classic vanilla cake, stuck some shortbread biscuits into the cake for little neko ears, and then covered it completely in tempered chocolate. A few chocolate candies for the eyes and fondant mouth and little butt like in the game, and you’re all done! 

Neko Atsume Cake!

You will be able to find my tutorial right here on my YouTube channel! 

 

In the meantime, I will share this really simple vanilla cake recipe with you guys! You could use your own or a boxed cake mix if you feel more comfortable with that too for this Neko Atsume Cake! Neko Atsume Cake!

 

Easy Vanilla Cake Recipe
Write a review
Print
Ingredients
  1. 1 1/2 Cup All Purpose Flour - sifted
  2. 1 1/2 tsp Baking Powder
  3. 1/2 tsp Kosher Salt
  4. 1/2 Cup Unsalted Butter - melted
  5. 3/4 Cup Sugar
  6. 1/2 Cup Milk
  7. 1 tsp Vanilla
Instructions
  1. Combine eggs, sugar, butter, milk and vanilla until completely combined.
  2. Sift dry ingredients together and fold into mixture just until completely incorporated
  3. Grease a nonstick cake pan/bundt cake pan and place in easy vanilla cake batter
  4. Bake at about 180C/375F for 30-35 minutes
  5. Let cool COMPLETELY before removing cake from pan
Notes
  1. Removing cake from pan while it's warm will most likely result in your cake falling apart.
  2. Generally, for every 1 cup of flour you'll want 1 tsp of baking powder for traditional cake recipes.
AmbyCakes http://ambycakes.com/

Kawaii Christmas Tree Meringue Recipe

Kawaii Christmas Tree Meringue Recipe

I had this yummy Kawaii Christmas Tree Meringue Recipe on my former blog during the holiday season, and thought I’d add it to here since so many people seemed to enjoy it. I loved making these and to be honest, meringue is very approachable to make despite what many may believe. It’s important to ensure that your mixing bowl is free of any oils or debris so be sure to super dooper extra wash and dry it prior to using. Separating egg whites from egg yolks is pretty easy too. I personally don’t believe in using fancy little gadgets and stuff that will end up clogging your kitchen drawers. Simply crack a room temperature egg into your CLEAN hand and slowly allow the egg whites to pass between your fingers into your bowl. 

Super meringue tip: If you accidentally drop a little sneaky yolk into your egg whites, use an egg shell to collect the runaway yolk. It works like a magnet. The chalaza, which is the stringy part connected to the egg yolk, keeps the yolk centered inside of the egg and prevents it from attaching from the inner membrane of the egg’s shell, called the exterior albumen. 

I used an piping bag and a medium round piping and piped out each meringue onto a parchment paper lined baking sheet and baked meringues at 300 F/ 150 C for about one hour. 

I love light and girly pastel colors for the holidays, but this recipe is just a guideline. Add more green food coloring for your meringues if you desire, and use whatever sprinkles you have on hand for holiday baking. I’ll add a few resources below on exact products I used to create these Kawaii Christmas Tree Meringues. I hope you enjoy this recipe as much as I did making it. I’ll be sure to add more holiday recipes on my blog in classic Amby style. I’m such a weeabo. LOL! 

 

Product Resources: 

Parchment Paper

Pastel Pearl Sprinkles

Disposable Piping Bags

Piping Tips

Kawaii Christmas Tree Meringue Recipe
Write a review
Print
Ingredients
  1. 3 Egg Whites
  2. 2 TSP Vanilla Extract
  3. 1/2 Cup Caster Sugar
  4. 1/4 TSP Cream of Tartar
Instructions
  1. 1. In a clean and dry mixing bowl, whisk egg whites with hand mixer on high speed until foamy.
  2. 2. Continue to beat egg whites and add in 1/4 of your sugar slowly.
  3. 3. Repeat Process until All ingredients are combined.
  4. 4. On a parchment lined baking sheet, pipe meringues in a circular motion and taper at the top by pulling piping bag straight upward.
  5. 5. Decorate meringues with desired sprinkles.
  6. 6. Bake in a preheated oven at 300F/150 C for about 45 minutes.
  7. 7. Let meringues cool completely and serve.
Notes
  1. Cream of tartar is used to stabilize egg whites, making it less likely for your meringue to collapse.
  2. Caster sugar is simply super fine granulated sugar. If you cannot find this, granulated sugar works fine, or you can add sugar into a food processor until super fine for a smoother meringue texture.
AmbyCakes http://ambycakes.com/

Giant Nyan Cat Poptart Recipe

Giant Nyan Cat Poptart Recipe

Hey Fam! 

I thought it would be really cool to add some of my cool projects and recipes from my old blog onto this one. One of my favorite food projects was making a Giant Nyan Cat Poptart. It was even featured on the Official Nyan Cat Facebook Page where over 4 million people had a chance to see my little creation. It was a really cool feeling to have something I made be appreciated by so many people, and it inspired me to continue making cool little recipes like that. 

The assembly is pretty easy to be honest, although it does take a bit of work, you can take short cuts, like use a ready-made or boxed pie crust instead of making a brise like I did, and using a premade jam instead of making it by scratch. I know there are products for instant royal icing that come in powdered form, but to be honest I’ve never used them so I wouldn’t be able to give a reliable opinion on them. However, I will provide a recipe for homemade royal icing. Yes, it contains uncooked egg whites, no, you won’t get sick. I know a lot of Americans understandably are highly offset by eggs but I assure you with my professional opinion, you’ll be fine. 

Giant Nyan Cat Poptart Recipe

For Nyan Cat’s head, feets and tail, I used a template online, which are super easy to find and blow up to your own size, then I taped parchment paper over it and piped the outline of his body parts in black royal icing, then his eyes and cheeks, and flooded the rest with grey royal icing once those parts were dry in a few hours. Flooding pretty much means you pipe royal icing until it floods to the edge of hard royal icing, it’s how you fill cookies! 

I always recommend gel food coloring. It’s much more reliable and easier to adjust your pigments. Black is VERY hard to achieve in the baking and pastry world, so when you’re setting aside your royal icing for your black portions, be prepared to use a bit more of your black gel coloring than you may anticipate. Dilute it out with white until your desired shade of grey!

Nyan Cat’s body was 10×13 inches and took approximately 45 minutes to bake at 325 degrees F/ 160 C. Let his body cool down completely before going crazy and adding pink royal icing or you’ll create a big mess. Use leftover royal icing to adhere his head to his body, and pixelated sprinkles as well! You could use regular sugar sprinkles if you’re lazy, and that’s okay! Just add them when the pink royal icing is still wet. 

This was a really fun project and my family had a great time helping me and of course, eating him. (I ate his feet). I hope you enjoy guys! 

rp_amby-signature-blogs-300x191.jpg

Standard Royal Icing Recipe
Write a review
Print
Ingredients
  1. 1 Egg White
  2. 1 3/4 C Confectioner's Sugar
  3. 1 tsp Vanilla Extract
  4. 1 TSP Lemon Juice
Instructions
  1. Using a hand mixer and a very clean bowl, whisk egg whites at low speed and add vanilla and lemon juice.
  2. Sift and add about 1/4 cup of confectioner's sugar at a time. Once combined fully, add more.
  3. Once your royal icing starts to thicken, adjust your mixer's speed.
  4. Store in a clean, airtight container and use within 1 week.
Notes
  1. Lemon juice is used to create a glossy effect.
  2. Royal icing is commonly used and 100% edible.
  3. Triple this recipe for a Giant Nyan Cat
  4. Metal mixing bowls will alter the color of your royal icing. Use glass if possible.
AmbyCakes http://ambycakes.com/

How to Make Sakura Raindrop Cake

How to Make Sakura Raindrop Cake

Hey Fam! 

A while back I was playing with agar agar and wanted to recreate the famous raindrop cake but with my own personal touch. Raindrop cake is popular in Japan and better known as mizu shingen mochi and is now familiarized here in the States thanks to New York based chef, Darren Wong. 

By itself, traditional raindrop cake is pretty plain, but visually appealing which is why it’s so popular. It’s actually pretty simple to make too. Traditionally it is served with roasted soybean flour, kinako, and brown sugar syrup, kokumitzu.

Agar agar is an algae derived substance and commonly used in light Japanese desserts. It also makes a great gelatin substitute for those of you who eat a plant base diet but it should not be treated like gelatin. A little goes a long way and if you use too much it will become too firm and a little synthetic tasting. If you’ve ever had bubble tea with almond jelly cubes or any other flavored jellies in your milk tea it’s made from agar agar. This entire time you’ve been sucking on algae and now your life is a lie. HA! 

In my recipe, I decided to use a cherry blossom extract so the dessert would be delicate and pleasant tasting on it’s own, not just visually intriguing or… confusing. Raindrop cake is one of those desserts that looks impressive but needs the assistance of other components in order to try to hide the fact that it’s just boring agar. I will say Wong repackaged it here in the States and now every Yelper and wannabe chef is clapping like a retarded seal over it. 

How to Make Sakura Raindrop Cake

I added pastry grade glitter to my recipe as well because I wanted to, in my pathetic attempt, emulate the reflection of the sun when it hits a raindrop on a cherry blossom. Deep! 

Whether or not you recreate this version of raindrop cake or take some sort of inspiration from it, I hope you enjoyed learning about it none the less. I’m not going to ignore the fact that it looks like a breast implant either. The original cake does too. You guys are just perverts but despite my efforts I can take a laugh and troll myself. 

 

Helpful Links (Affiliate): 

Pastry Glitter

Sphere Molds

Cherry Blossom Extract

Food Coloring Gel 

Agar Agar 

 

 

Sakura Raindrop Cake
Write a review
Print
Ingredients
  1. 400 ml filtered water
  2. 2 grams agar agar
  3. 5 grams sugar
  4. 1-2 drops cherry blossom extract
  5. 1 extremely tiny drop of pastel pink food coloring gel
  6. Pastry Grade Glitter - optional
Instructions
  1. In a small saucepan, combine agar agar, sugar and filtered water.
  2. Whisk until dissolved.
  3. Turn stove on and continue to whisk until completely dissolved at low heat.
  4. Remove contents from pan and place them into a heat proof container.
  5. Once mixture is luke warm add extract, food coloring then pastry glitter.
  6. Place carefully into 2 3.5 cm sphere molds (will link where I purchased mine).
  7. Chill in the fridge overnight.
  8. Carefully remove and serve immediately.
Notes
  1. Adding extracts to extremely hot products will cause it to evaporate.
AmbyCakes http://ambycakes.com/

Gourmet Girl Graffiti Japanese Potato Salad Recipe

Gourmet Girl Graffiti Potato Salad Recipe

Hey Everyone!

So, before my old website was doxed I had recreated a picnic scene from the anime, Gourmet Girl Graffiti episode 8. I love recreating recipes I find in anime and doing so has inspired me to study more about traditional Japanese cooking and baking. I’ll most likely be doing so again since some of my friends online  have been requesting recipes, and I enjoy sharing them. ^_^

Gourmet Girl Graffiti Japanese Potato Salad Recipe

If you’ve never had Japanese potato salad before, it’s very light, fluffy, creaming and full of texture compared to the American potato salad I’m most familiar with, which is a bit heavy and sometimes contains too much mayo. Traditionally, Japanese potato salad calls for sliced deli ham, thinly sliced, par-cooked carrot, cucumber and onion, but there are a ton of variations I’ve come across and have had the pleasure of trying as each family has their own preferences. 

Gourmet Girl Graffiti Anime Recipe

Instead of boiling the hell out of your potatoes, I always recommend steaming them for potato salad. This will leave for a lighter and fluffier product, not weighed down and water-logged. I also recommend seasoning your cucumber with a little salt and letting them sweat out excess water. Don’t worry, potato dishes require A LOT of salt in order for them to be over seasoned. (which is why raw potatoes are used to absorb salt if you’re accidentally heavy-handed with salt while preparing soup! 😉 

Using these tricks will help your potato salad maintain it’s integrity instead of puddling. I hope you enjoy this recipe! ^_^ 

amby-signature-blogs

Japanese Potato Salad
Serves 6
Write a review
Print
Ingredients
  1. 5 Red Potatoes - texture is much creamier than Russet
  2. 1/4 cup Cucumber -medium dice and prefer English cucumber
  3. 1/2 cup Ham - thinly sliced
  4. 1/4 cup Carrot - par cooked and thinly sliced
  5. 2 TBSP Yellow Onion - minced
  6. 1/2 cup Mayonaise
  7. 1 TSP Mirin
  8. 1 TSP Soy Sauce
  9. 1/2 TSP Sugar
  10. Sea Salt to taste
  11. Black Pepper To Taste
Instructions
  1. 1. Steam potatoes until fork tender. Peel while warm and easy to handle then let cool down completely.
  2. 2. blanch thinly sliced carrots for about 1 minute. They should be bright orange and still firm.
  3. 3. Slice cucumber and season with a little sea salt. This allows excess water to draw out. Dry with paper towel or tea towel.
  4. 4. Thinly slice deli ham. If you are vegetarian like I am you can use an alternative or skip this step.
  5. 5. Gently chop potatoes and add to a mixing bowl then place remainder of ingredients and fold gently.
  6. 6. Season with salt and fresh black pepper. Cover with cling wrap and let chill in the fridge. Best if you leave overnight but wait at least a few hours before serving.
Notes
  1. * It is important to allow potatoes to cool down completely before making potato salad to avoid food-born illnesses!
  2. *Recipes are guidelines. Feel free to add more or less of any ingredient for this recipe
AmbyCakes http://ambycakes.com/