Hi! It’s Andrea from Cooking with a Wallflower, and I’m here this month to share a brand new recipe on Ask Anna.

It’s been so cold and gloomy lately. Which means it’s the perfect time to bake. I love the cozy warmth and the sweet smell of baked goods emanating from the oven on a cold day. Don’t you? Who needs to turn on the heater when you have baked goods in the oven?

One of my favorite treats is this chocolate chip coffee cake. It is a small batch so you don’t have an endless amount to go through and overindulge, just enough for several servings. This coffee cake is filled with hints of cinnamon and melted chocolate in every bite. The buttery crumble on top gives the cake a little crunch. It’s simple, delicious, and perfect for breakfast with coffee or as an afternoon snack.

Preheat the oven to 350 degrees F. Line a 9×5 inch baking pan with parchment paper or lightly grease with vegetable oil.

In a large mixing bowl, whisk together butter, granulated sugar, vanilla, buttermilk, sour cream, and egg until smooth.

In a small bowl, add flour, baking powder, ground cinnamon, and salt, mix until just combined.

Pour the dry ingredients into the wet ingredients and mix until just combined. Then gently fold in the mini chocolate chips.

Transfer the batter in the prepared baking pan.

In a small bowl, add all purpose flour, brown sugar, ground cinnamon, and butter. Mix together with your hands until a crumbly mixture forms. Or you can also use a food processor.

Evenly sprinkle the streusel over the batter. Top the streusel with mini chocolate chips. Transfer to the oven bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Serve warm or at room temperature with your favorite coffee or tea.

Andrea

Cooking with a Wallflower

Chocolate Chip Coffee Cake

 

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Coffee cake filled with mini chocolate chips and topped with a buttery chocolate chip crumble. This chocolate chip coffee cake is simple, delicious, and perfect with your morning cup of coffee.

Author: Andrea Giang

Recipe type: Dessert

Serves: 5-6 servings

Ingredients

• ½ stick butter
• ½ cup granulated sugar
• ⅛ cup buttermilk
• 1 teaspoon vanilla extract
• ⅓ cup sour cream
• 1 large egg
• 1 cup all purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon ground cinnamon
• ¼ teaspoon salt
• ½ cup mini chocolate chips

Streusel

• 3 tablespoon butter, cold
• 1 teaspoon ground cinnamon
• ¼ cup brown sugar
• ⅓ cup all purpose flour

Topping

• ¼ cup mini chocolate chips

Instructions

1. Preheat the oven to 350 degrees F. Line a 9x5 inch baking pan with parchment paper or lightly grease with vegetable oil.
2. In a large mixing bowl, whisk together butter, granulated sugar, vanilla, buttermilk, sour cream, and egg until smooth.
3. In a small bowl, add flour, baking powder, ground cinnamon, and salt, mix until just combined.
4. Pour the dry ingredients into the wet ingredients and mix until just combined. Then gently fold in the mini chocolate chips.
5. Transfer the batter in the prepared baking pan.
6. In a small bowl, add all purpose flour, brown sugar, ground cinnamon, and butter. Mix together with your hands until a crumbly mixture forms. Or you can also use a food processor.
7. Evenly sprinkle the streusel over the batter. Top the streusel with mini chocolate chips. Transfer to the oven bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Serve warm or at room temperature with your favorite coffee or tea.

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The post Chocolate Chip Coffee Cake appeared first on Ask Anna.

Hi! This is Andrea from Cooking with a Wallflower, and I’m back this week to share with you a brand new recipe perfect for the fall.

With summer now behind us, and the kids are back in school, and we’re all busy with work, it’s definitely the time to find meals that are easy to prep and save for the rest of the week. One of my favorite recipes of late is this Bacon Mushroom Leek Quiche.

I used a store bought pie crust just to make life easier, but you can definitely make the pie crust from scratch. It’ll definitely be more buttery and flaky.

I love that this quiche is filled with easy to find ingredients, especially ones that you’re likely to have on hand. The best things about quiche is that you can easily substitute ingredients. Just keep the portions about the same.

For me, bacon and mushrooms go perfectly together. And I added leeks to the quiche to add flavor that doesn’t overpower everything else.

To make this quiche, first cook the bacon in a medium sized skillet until crispy. Place the bacon on a paper towel lined plate. That way the paper towel will soak most of the grease.

Pour the bacon grease out of the skillet. Wipe most of the skillet clean with a paper towel. And use the residue bacon grease to cook the mushrooms and leeks for a few minutes until tender. Or you can use vegetable oil. It’s up to you. Set the mushrooms and leek aside to cool for several minutes.

Preheat the oven to 350F.

While waiting for the oven to preheat, unroll the pie crust dough and place the crust in a pie dish. You can crimp the edges if you like. Add torn up pieces of bacon, mushrooms and leek.

In a large mixing bowl, add eggs, whole milk, heavy cream, cheddar cheese, mozzarella cheese, and a pinch of salt. Whisk until combined. If you like, you can do all whole milk and not use heavy cream. But a little heavy cream does give a richer, creamier texture.

Dip a pastry brush into this egg mixture and brush on the top edges of the pie crust. This will help the pie crust evenly brown.

Pour this egg mixture over the bacon, mushrooms, and leeks. Sprinkle parmesan cheese on top.

Bake the quiche in the oven for about 45 minutes until the center looks solid and the crust slightly browned. Allow the quiche to cool down completely before cutting into it.

Serve this bacon mushroom leek quiche warm.

Enjoy!

Andrea

Cooking with a Wallflower

Bacon Mushroom Leek Quiche

 

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Rich creamy quiche filled with bacon, mushrooms, and leek in every single bite. This bacon mushroom leek quiche is one of my favorite dishes for meal prep.

Author: Andrea Giang

Serves: 6-8 servings

Ingredients

• 5 slices of bacon
• 1 leek, thinly sliced
• 5-6 cremini mushrooms, sliced or roughly torn
• 1 9-inch pie crust
• 4 large eggs
• ½ cup cheddar cheese
• ½ cup mozzarella cheese
• ¾ cup whole milk
• ¼ cup heavy cream
• Pinch of salt
• ⅛ cup parmesan cheese

Instructions

1. Cook the bacon in a medium sized skillet until crispy. Place the bacon on a paper towel lined plate. That way the paper towel will soak up most of the grease.
2. Pour the bacon grease out of the skillet. Wipe most of the skillet clean with a paper towel. And use the residue bacon grease to cook the mushrooms and leeks for a few minutes until tender. Or you can use vegetable oil. It’s up to you. Set the mushrooms and leek aside to cool for several minutes.
3. Preheat the oven to 350F.
4. While waiting for the oven to preheat, unroll the pie crust dough and place the crust in a pie dish. You can crimp the edges if you like. Add torn up pieces of bacon, mushrooms and leek.
5. In a large mixing bowl, add eggs, whole milk, heavy cream, cheddar cheese, mozzarella cheese, and a pinch of salt. Whisk until combined. If you like, you can do all whole milk and not use heavy cream. But a little heavy cream does give a richer, creamier texture.
6. Dip a pastry brush into this egg mixture and brush on the top edges of the pie crust. This will help the pie crust evenly brown.
7. Pour this egg mixture over the bacon, mushrooms, and leeks. Sprinkle parmesan cheese on top.
8. Bake the quiche in the oven for about 45 minutes until the center looks solid and the crust slightly browned. Allow the quiche to cool down completely before cutting into it.
9. Serve this bacon mushroom leek quiche warm.

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The post Bacon Mushroom Leek Quiche appeared first on Ask Anna.

Hi! This is Andrea from Cooking with a Wallflower, and this month I’m back on Ask Anna to share with you a dish perfect for cold winter days and also for days when you’re not feeling well. It’s a classic dish that doesn’t take long to make.

This chicken congee is a childhood favorite for me. Sometimes we would eat it for breakfast. Most times though, it’s the perfect dish for when you’re feeling a little sick. It’s warm, it’s comforting, and it’s something that’s easy to make. It doesn’t take much effort at all.

You can shredded chicken, sliced pork, ground pork, seafood. The options are endless. And then if you like, you can add some garnishes to make the congee more flavorful. Some things you can add are cilantro, fried scallions, chopped green onions, sambal, chili garlic oil.

Definitely give this dish a try and let me know what you think.

In a small or medium sized skillet or pot, add a little bit of olive oil over low to medium heat. Once the oil is heated, add the short grain rice and minced garlic. Cook for several minutes until the garlic is aromatic and the rice has started to brown.

Pour the chicken broth into the pot, add slices of ginger, and let the rice cook for at least 40 minutes. The longer you cook the congee, the more flavorful it will be. The grains will have softened after absorbing all the broth. It will have thickened to the consistency of oatmeal. Remember to stir the pot every few minutes to make sure that the rice doesn’t stick and clump up together at the bottom.

At the end when ready to serve, stir in the shredded chicken. Taste the congee and adjust the taste with salt and pepper.

Serve this leftover chicken congee warm with your favorite toppings.

Some of my favorites are chopped cilantro, fried scallions or onions, green onions, or chili garlic oil.

Enjoy!

Andrea

Cooking with a Wallflower

Chicken Congee

 

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Warm and comforting congee filled with shredded chicken then topped with cilantro, fried scallions, and chili garlic oil. This chicken congee is delish and perfect for a cold day.

Author: Andrea Giang

Serves: 3-4 servings

Ingredients

• 1 tablespoon olive oil
• ⅔ cups uncooked short grain rice, rinsed
• 1 teaspoon minced garlic
• 7 cups chicken broth
• ½ cup shredded chicken
• Salt and pepper, to taste
• Toppings
• Shredded chicken
• Cilantro
• Chili Pepper
• Sambal
• Chili garlic oil
• Scallions
• Fried Onions

Instructions

1. In a small or medium sized skillet or pot, add a little bit of olive oil over low to medium heat. Once the oil is heated, add the short grain rice and minced garlic. Cook for several minutes until the garlic is aromatic and the rice has started to brown.
2. Pour the chicken broth into the pot, add slices of ginger, and let the rice cook for at least 40 minutes. The longer you cook the congee, the more flavorful it will be. The grains will have softened after absorbing all the broth. It will have thickened to the consistency of oatmeal. Remember to stir the pot every few minutes to make sure that the rice doesn’t stick and clump up together at the bottom.
3. At the end when ready to serve, stir in the shredded chicejn. Taste the congee and adjust the taste with salt and pepper.
4. Serve this leftover chicken congee warm with your favorite toppings.

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Here are more delicious, cold morning, breakfast recipes to try!

Eggs in Purgatory

Garlic and Egg Toast with Herbs

The post Chicken Congee appeared first on Ask Anna.

Hi! This is Andrea from Cooking with a Wallflower, and I’m back over at Ask Anna this month to share with you these Eggs in Purgatory, a brand new recipe, perfect for breakfast or brunch.

I am always in the mood for brunch on the weekends, but I don’t always want to spend my morning in the kitchen. I love the idea of having something simple to make on hand so that when I make brunch it won’t take too much time to make.

Today, I wanted to share with you these Eggs in Purgatory, and if you’ve never had it, you know you’re in for a treat. This dish is simple to make and only takes one skillet. Tomato sauce seasoned with crushed red peppers, for a little bit of heat, salt and pepper, and sugar to balance out the acidity. It’s filled with onions and garlic and topped with fresh basil. And they pair well with crusty bread, especially with a runny egg yolk. It’s seriously so amazing.

To make this dish, add about ¼ cup of olive oil in a medium sized pan over low to medium heat. Once the oil has heated, add diced onions and minced garlic. Cook until softened.

Next add red pepper flakes, salt, and black pepper to the pan and cook for about a minute or so.

Add the diced tomatoes and granulated sugar to the pan and allow it to simmer on low heat for about 20 minutes.

Use a spoon to create a hole in the sauce. Crack an egg into the depression. Repeat with the rest of the eggs.

Cover the pan and cook the eggs for about 5-6 minutes over low heat or until the egg whites are just set. Cook longer if you want the yolk to be set too.

Remove the pan from heat. Add roughly torn basil leaves on top and Parmesan cheese if desired.

Serve the Eggs in Purgatory warm with crusty bread.

Enjoy!

Andrea

Cooking with a Wallflower

Eggs in Purgatory

 

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Rustic herby and spicy tomato based sauce topped with eggs and basil. Eggs in purgatory is simple to make, packed full of flavor, and seriously perfect for a quick meal.

Author: Andrea Giang

Recipe type: Breakfast

Serves: 3-4 servings

Ingredients

• ¼ cup olive oil
• ½ onion, diced
• 3-4 cloves of garlic, minced
• 1 teaspoon crushed red pepper
• ¼ teaspoon salt, more to taste
• ¼ teaspoon ground black pepper, more to taste
• 1 28 oz can diced or crushed tomatoes
• 1 ½ teaspoons granulated sugar
• 4 large eggs
• ¼ cup fresh basil leaves
• Bread for serving

Instructions

1. Add about ¼ cup of olive oil in a medium sized pan over low to medium heat. Once the oil has heated, add diced onions and minced garlic. Cook until softened.
2. Next add red pepper flakes, salt, and black pepper to the pan and cook for about a minute or so.
3. Add the diced tomatoes and granulated sugar to the pan and allow it to simmer on low heat for about 20 minutes.
4. Use a spoon to create a hole in the sauce. Crack an egg into the depression. Repeat with the rest of the eggs.
5. Cover the pan and cook the eggs for about 5-6 minutes over low heat or until the egg whites are just set. Cook longer if you want the yolk to be set too.
6. Remove the pan from heat. Add roughly torn basil leaves on top and parmesan cheese if desired.
7. Serve the eggs in purgatory warm with crusty bread.

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The post Eggs in Purgatory appeared first on Ask Anna.

Hi! This is Andrea from Cooking with a Wallflower, and I’m back this month with a brand new recipe.

I hope you’re having a wonderful May. I love that it’s finally spring, and that summer is just around the corner. One of my favorite things to do that I’ve missed this past year is going out to eat with friends, especially brunch. There’s something about weekend brunch that’s always so fun. Maybe it’s the social aspect of it. I’m not sure.

But I definitely want to go back to brunching as soon as possible. In the mean time, I’m sharing with you this kimchi soft scrambled biscuit sandwiches.

Buttery biscuits filled with fluffy soft scrambled eggs with a hint of umami from the kimchi in each bite. If you’re a fan of kimchi, then this egg breakfast sandwich is perfect for you. The savory, funkiness of kimchi is in each bite of this egg sandwich, and I absolutely love the uniqueness of it.

You can make the biscuits from scratch, or you can use store bought. Some days, I like making biscuits from scratch. Other days, I like the store bought ones for convenience.

To make the soft scrambled eggs, there are a few steps.

First, squeeze out as much juice from the kimchi as possible. You want as little liquid as possible.

Add the kimchi to a medium sized skillet over medium sized heat. Cook the kimchi for several minutes until the kimchi becomes dry and slightly crispy on the edges. Remove the kimchi from the skillet and set aside for now.

In a medium sized bowl, whisk together eggs, heavy cream, and a pinch of salt until combined.

In the same skillet you used to cook the kimchi, add olive oil over low to medium heat. Pour the egg mixture into the skillet and push the eggs back and forth with a spatula. The eggs will slowly turn fluffy. About 3-4 minutes in, add the kimchi and finely chopped chives into the skillet. Cook the eggs and kimchi for a couple more minutes until the eggs appear set.

Cut the biscuits in half and add the soft scrambled eggs in between. Sprinkled furikake seasoning on top before serving.

Serve these kimchi soft scrambled egg biscuit sandwiches warm.

Enjoy!

Andrea

Cooking with a Wallflower

Kimchi Soft Scrambled Egg Biscuit Sandwiches

 

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Buttery biscuits filled with soft scrambled eggs, kimchi, and chives. These kimchi soft scrambled egg biscuit sandwiches are simple and delicious.

Author: Andrea Giang

Serves: 2 servings

Ingredients

• ¼ cup kimchi
• 5 eggs
• 2 tablespoons heavy cream
• 1 tablespoon olive oil
• 1 tablespoon chopped chives
• Pinch of salt
• 2 biscuits
• furikake seasoning

Instructions

1. To make the soft scrambled eggs, there are a few steps.
2. First, squeeze out as much juice from the kimchi as possible. You want as little liquid as possible.
3. Add the kimchi to a medium sized skillet over medium sized heat. Cook the kimchi for several minutes until the kimchi becomes dry and slightly crispy on the edges. Remove the kimchi from the skillet and set aside for now.
4. In a medium sized bowl, whisk together eggs, heavy cream, and a pinch of salt until combined.
5. In the same skillet you used to cook the kimchi, add olive oil over low to medium heat. Pour the egg mixture into the skillet and push the eggs back and forth with a spatula. The eggs will slowly turn fluffy. About 3-4 minutes in, add the kimchi and finely chopped chives into the skillet. Cook the eggs and kimchi for a couple more minutes until the eggs appear set.
6. Cut the biscuits in half and add the soft scrambled eggs in between. Sprinkled furikake seasoning on top before serving.
7. Serve these kimchi soft scrambled egg biscuit sandwiches warm.

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Here are some more easy & delicious recipes to try!

Furikake Soft Scrambled Eggs

Peach Caprese Sandwich

Garlic & Egg Toast with Herbs

The post Kimchi Soft Scrambled Egg Biscuit Sandwiches appeared first on Ask Anna.