Asian Pear Scones with Miso Honey Butter

Asian Pear Scones with Miso Honey Butter // Eat Cho Food
Asian Pear Scones with Miso Honey Butter // Eat Cho Food
Asian Pear Scones with Miso Honey Butter
Asian Pear Scones with Miso Honey Butter
Asian Pear Scones with Miso Honey Butter
Asian Pear Scones with Miso Honey Butter // Eat Cho Food
Asian Pear Scones with Miso Honey Butter // Eat Cho Food
Asian Pear Scones with Miso Honey Butter // Eat Cho Food
Asian Pear Scones with Miso Honey Butter // Eat Cho Food
Asian Pear Scones with Miso Honey Butter // Eat Cho Food
Asian Pear Scones with Miso Honey Butter // Eat Cho Food

I stayed out until almost midnight last night. ON A WEDNESDAY. Who am I?! An innocent farewell happy hour for a dear coworker somehow transitioned into another dear friend’s birthday hang out. Then that transitioned into a late night sushi and udon dinner because I get cranky if all I had for dinner were a few french fries and brussel sprouts. Yet somehow I got up on the early side this morning! Feeling slightly groggy but I’m hopping the sesame bagel about to go inhale will help with that.


How are you dealing with daylight savings? I personally love it because now I wake up each morning (with the exception of today) feeling like the most productive superhero. Before the time change I was stuck in a bad rut of waking up way too late and always having to rush to work like a crazy person. Now it’s sunny at 7am, and as a Leo that is literally powered by the sun, waking up is so much easier and somewhat enjoyable. The only bummer is that it’s pitch black at like 4pm now, which makes working until 6 pretty dreadful... if I’m at home I don’t mind it though! 


I don’t have a great transition into these scones, other than I really really which I kept a few of these in the freezer. Ah a scone with some miso honey butter would be glorious right now. Update: the bagel was ok... I miss New Jersey. 


These scones are super light, airy, flaky, slightly sweet, and moist. Are scones supposed to be moist? I’ve read some controversial writing from people who believe scones should be dry or drier to their biscuit counterparts. But like why? If you know, please tell me. The Asian pears add a lot of natural moisture to the scones, so they are definitely a little moister than your typical scone, but not so moist that it feels like you’re eating a cake. If you haven’t had an Asian pear before, you need to stop what you’re doing to go buy some. Most grocery stores have them if you don’t have an Asian grocery near you. They are pretty much the only pear I genuinely enjoy eating. They are super juicy and crisp, almost like an apple. The flesh is sweet with a slight floral taste. Other conventional pears are just too mushy for me... can’t get behind it unless it’s poached and served on ice cream or something to that nature. 


Can we talk about this Miso Honey Butter?! It’s soooo freaking amazing and insanely easy to make. I want to put it on everything. It hits all of the salty, sweet, funky, and umami notes that I’m constantly craving. Omg, I just got an idea for honey miso butter cookies! Ok adding this to my Christmas cookie list. 
Happy Thursday, Friends!


Asian Pear Scones with Miso Honey Butter

makes 8 large scones


scones:

4 cups all purpose flour
½ cup sugar
1 tsp salt
1 tbsp baking powder
½ cup frozen butter – grated
2 eggs
2 tsp vanilla
½ cup heavy cream
2 asian pears – grated

miso honey butter:

6 tbsp butter – softened
1 tbsp white miso
1 tbsp honey

to make scones:

  1. Whisk together flour, sugar, salt and baking powder in a large mixing bowl. Add in grated frozen butter and work into the flour with your hands until it resembles wet sand, takes about 1-2 minutes. Mix together eggs, vanilla, heavy and heavy cream in a separate bowl. Add wet ingredients into dry and mix everything a few times until combined. Add in grated pears and gently mix again until evenly distributed.

  2. Scrape the dough onto a parchment paper lined baking sheet and pat into a 1” thick disc. Place in the freezer to chill and rest the dough for 30-45 minutes.

  3. Preheat the oven to 425 degrees. Remove the dough from the freezer and cut into 8 equal wedges. Pull the wedges apart so that there is at least 1” separating each wedge. Bake for 25-28 minutes until golden brown.

  4. Allow the scones to cool on a wire rack and then enjoy!

to make miso honey butter:

  1. Add softened butter, miso, and honey in a food processor and blend for 30 seconds until smooth. Alternatively, you can whip everything together by hand with a whisk.

Coconut Shortbread Cookies

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 Can someone please come over to clean our apartment and do our laundry????? I'll pay you in cookies and real money. 

Reuben and I are currently in manic cleaning mode this week because his parent are flying into town on Friday. What I really mean is that I am just shuffling things around and Reuben is actually deep cleaning the whole place. I'm a bad cleaner. My mom probably laughed her butt off as she read that. Reuben is really a saint though. 

Anyways, Reuben's folks are flying into town from New Jersey for the holidays and I'm excited! I love having visitors in San Francisco. It means that we get to eat at all of our favorite restaurants, see our favorite sights, and get some quality family hangout time. I feel stuffed and happy just thinking about it. They visit this time every year and I feel like their arrival always signifies the beginning of Christmas vacation for me. I normally get a few days with them before I jet home to Ohio. So, I have one more holiday party, some San Francisco touring, a few days of a work, and a quick red eye flight until I'm all cozy with my own family in Ohio. I. CAN'T. WAIT. Before I leave for Cleveland, I'm planning on cooking some of Cho Momma's best dishes (sticky rice and her secret fried chicken recipe) for Reuben's parents so they get a little taste of a Cho Family Christmas! I'll have to figure out a way to make Reuben watch Love Actually with me........

You should see the google doc I have going with all the recipes and ideas that I want to test out. It's crazy. But I'm hoping that my time at home will allow me some quality time in the kitchen and a dishwasher to help me clean my tornado level mess. I have buns, a birthday cake for my grandma, homemade noodles, and of course Christmas cookies on the agenda. I like to make a ton of cookies every Christmas. They either go to Mom's coworkers or sit out on a pretty platter at one of our family dinners. It's nice to have family around to help eat my experiments!

With all the sugar flying around this month, I've been attempting to be more mindful about the amount of sugar I'm putting into my baked goods. I've mentioned it before, but I reduce the amount of sugar in all my recipes. I want it just perfectly sweet! Not "ah, I feel a cavity coming in" sweet. Lately, I've been researching and experimenting with alternative sugars. I'm really into coconut sugar. It's naturally nutty, slightly malty in flavor, and works as an awesome substitute for brown or white sugar. It's also lower on the glycemic index than sugar, which is definitely a perk when you have some diabetic loved ones.

I've swapped out all the sugar in the actual cookie with coconut sugar and it gives them a pretty light brown color and delicious malty flavor. To keep the coconut train going, I also added some unrefined coconut oil in the cookie, coconut milk in the glaze, and some toasted coconut as a topping. I can't get enough of the coconut! Seriously though. I'm finding myself trying to work in some coconut flavor into everything. Coconut buttercream. Coconut Curries. Coconut Chicken. Coconut Rice. Coconut Pizza??? Reuben would hate that idea. 

The colorful cookie toppings are crushed pistachios and freeze dried strawberries. They are my way of avoiding to buy basic red and green sprinkles. Nothing wrong with them if that's your thing! I just had some laying around and thought they would be pretty. If you squint your eyes a little, they sort of look like flower petals. Spring time cookie too?!

The cookies are not super sweet on their own because you're about to pour more sugar on top of it. So if you're going to not glaze the cookies, I would up the sugar to 3/4 cup of coconut sugar. These shortbread cookies are really delightful after a few hours. It allows the glaze to set and the shortbread to reach it's ideal soft yet crumbly texture. I found myself sneaking a bar or two in the mornings to enjoy with my tea and it was such a cozy experience! 

Happy baking!!!


Coconut Shortbread Cookies

makes about 28  1"x2.5"cookies

cookies:
12 Tbsp unsalted butter - softened
1/2 coconut sugar
3 tbsp melted coconut oil (unrefined)
1/2 tsp salt
1 1/2 cup flour

glaze:
2 cups powdered sugar
2 Tbsp coconut milk (regular milk works fine too)

toppings:
toasted coconut flakes
crushed pistachios
crushed freeze fried strawberries

step:

1. Preheat your oven to 300 degrees.

2. Cream together the softened butter, coconut sugar, melted coconut oil, and salt until smooth. Stir in the flour until combined.

3. On a lightly floured surface, lightly knead the dough for 1-2 minutes. Dough should be smooth and consistent. Divide the dough into 2 equal parts. Pat into round discs and wrap is plastic wrap. Place in the fridge for 30 minutes.

4. On a lightly floured surface again, roll out one dough disc until it is about a 1/4" thick. Dust the dough or the rolling pin with flour in case it starts to stick. Lightly flour your cookie cutter and punch out your cookies. Place cookies on a parchment lined baking tray. Repeat with other half of dough. Poke the cookies a few times with a fork.

5. Bake for 35 to 40 minutes until golden brown. Allow to completely cool on a cooling rack. If your cookies are bigger they may need to cook a little longer.

6. Prepare your glaze by whisking together powdered sugar and coconut milk until smooth. Add a little more milk or powdered sugar to get your desired consistency.

7. Once the cookie on completely cooled, pour the glaze over the cookies. Top with toasted coconut flakes, crushed pistachios, and freeze dried strawberries. Allow the glaze to set up and enjoy!

* I think they are best after a few hours!

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Honey Cake with Cream Cheese Frosting + Birthday Picnic Scenes

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Heeeeeeyyyy! It's August already?! Where did the summer go?!

I'm finally recovering from eating cheese and cake for a whole week. Aren't birthdays great? I don't know if I could have asked for a better birthday week. Having the Cho Family close by would have been nice! Despite some minor homesickness, years 26 and 30 are starting out pretty great. There was the aforementioned cake and cheese, seeing and hearing from friends around the globe, and guess what?! Reuben finally passed ALL his architecture exams!!!!!!!!!!!!!! I think that deserves another cake right? 😁 I'm so freaking proud of him. He knocked out all 7 tests (without failing a single one) in 1 year. That man is dedicated. I also like to think I played a hand in this by supporting him with study snacks. I think in a few weeks he's going to technically be a real licensed architect in Pennsylvania and get a fancy stamp. Woooo! His craft beer intake has spiked a little... you should see how beautiful our recycling bin is.

How great of a birthday present is having your best friend in town?! Katie flew in from Seattle for our birthday picnic and I wish she stayed forever. It was so great to have her in town to catch up on life, discuss how great groomsmaids/best-humans we are going to be for Jeff next May, figure out what our dog breed look-a-like is (Reuben is a sheep dog), and just run around being silly. She also made an awesome kitchen assistant and guest photographer. Working on these recipes can get pretty lonely, other than the occasional visit from Reuben to steal bites of food or when I royally screw up something and need his advice. She helped me make this INCREDIBLE CAKE (more about it soon) and assemble my first legit cheese board. We lounged on picnic blankets in the fog snacking on fruit, eating multiple small slices of cake, and chatting with all the characters we know in SF. The next day we drove down south to Pescadero Beach to be really Californian. It was so hot and sunny! I'm not used to that. We wandered around the tide pools and looked for agates, of course. I feel like I forget that I live in California until I go to the beach. We also went to go see a giant redwood tree as old as Jesus. Miss you Katie!

I'm going to talk about this cheese board for a hot sec. I've always wanted to put together a gorgeous and bountiful cheese board. It turns out that it is actually pretty easy if you have access to some beautiful fruit. My cheese board is pretty fruit heavy, which is how I like it. Color is super important to me, so we were trying to pick out fruit that complimented each other. Color Theory! I also like to have a mix of cheeses, something hard (asiago), something soft and creamy (goat brie), something mild (gouda), and something funky (blue cheese... even though I hate blue cheese). You gotta hit all the notes. I thought that the board turned out pretty beautiful, if I do say so myself 😎.  Someone else thought it was pretty beautiful too, because I was asked to make a cheese board for another birthday party! My very first commissioned cheese board! I'm thinking of making #chocheeseboard a thing. If you're in the Bay Area and need fancy cheese and crackers for an event, hit me up!

Alright, cake. A few weeks ago when I posted the Black Sesame Plum Crumb Cake, I said that this may have been the best thing I have ever baked. That cake is pretty damn good, but this cake is amazing. I blame it on the cream cheese frosting. Idk if I could trust anyone who doesn't love cream cheese frosting. We may or may not have continued licking the bowl post assembly... This recipe was adapted from Smitten Kitchen's Best Birthday Cake recipe. I love her recipe and pretty much always gravitates towards it when I need a great yellow cake. I reduced the sugar by half and made an addition of honey for flavor. You could easily make this into a layer cake or even cupcakes, but I think I have fallen in love with sheet cakes. They are so easy! Less mess, no crumb coats, they feed a ton of people, and still look equally as pretty! Actually, I've always loved sheet cakes. My parents would always get us a big sheet cake from Giant Eagle for our birthdays growing up and they were the BEST. Northern Ohioans and Western Pennsylvanians will agree with me. 

So many people loved this cake at the picnic. If you have a birthday coming up or a celebration in need of cake, I highly recommend you make this. Everyone is going to love you and you're going to be so happy! I'm actually making this cake again today for a dinner party per a special request!

Happy Sunday!


Honey Cake with Cream Cheese Frosting

makes 1 - 9"x13" sheet cake

Cake:

4 C cake flour

2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

2 sticks (16 tbsp) unsalted butter, softened

1 C white sugar

1/2 C honey

2 tsp vanilla

4 eggs

2 C buttermilk 

1/4 C crushed pistachios 

 

Cream Cheese Frosting:

6 tbsp butter, softened

12 oz cream cheese, softened

2.5 C powdered sugar

1 tsp vanilla

pinch of salt 

Steps:

1. Preheat your oven to 350 degrees. Prepare 9" x 13" sheet pan with non-stick spray and line with parchment paper. Set aside.

2. Whisk together cake flour, baking powder, baking soda, and salt in a medium bowl.

3. In the bowl of your stand mixer, beat together butter and sugar on medium speed until light and fluffy, about 1-2 minutes. Add in vanilla and honey, mix for a few more seconds. Add your eggs one at a time and beat until incorporated each time. Reduce the speed to low and add in the buttermilk. The batter will look curdled and gross, but don't freak out! Everything is going to be okay. Gradually add your flour mixture in batches. Mix until evenly incorporated. Scrape down the sides as needed.

4. Pour the batter into your prepared cake pan and spread evenly with an offset spatula. To get rid of any air bubbles, drop the pan about 2" above the counter a few times.

5. Bake for 35-40 minutes, until golden brown and the center comes out clean when poked with a tooth pick.

6. Once done, allow to cook in the pan for 10 minutes, then remove cake from the pan and allow to completely cool on a wire rack.

7. While the cake bakes or while it cools, make your cream cheese frosting. Beat together butter and cream cheese until light and fluffy, about 30-45 seconds. Gradually add powdered sugar and beat for another 1-2 minutes. Add vanilla and a pinch of salt and mix for another minute. The frosting will be a little loose, so place in fridge for 30 minutes to allow frosting to set up.

8. Frost cake with a thick layer of frosting and top with crushed pistachios. Or sprinkles! Or whatever your heart desires!