Hi Everyone!

It’s been a few months since I posted anything. As much as I wanted to use the “I’m getting married in 6 weeks” excuse, it really wasn’t the case. There had been so many changes in my life over the past few months that I unfortunately decided to put my blogging aside. The longer I stopped blogging, the more guilt I felt, as if I have left my alter-ego stranded on its own roaming the universe. I couldn’t see myself doing this any longer. I also have been having a huge writer’s block. I needed some time off to rethink how I should address to the audience and essentially reestablish my blog.

To make a long story short, I have decided to migrate this blog to an actual domain –

My new goal is to have a blog where I can talk about food as well as crafts and design. As I have been doing more and more crafts for my wedding, I realized that I’ll always be drawn to arts and design, and I want an area of my blog to share these ideas, without needing to create a separate site. Hence ¬†Wok Papers Scissors was born.

The new site is still a work in progress at the moment, but please feel free to check it out. I have migrated all of the posts from this blog to the site, so you will still be able to access the contents. It will take me quite a while to fix all of my images, but hopefully I can get all of that done by the end of the year.

Thank you so much for being an avid reader over the years. You are the reason why I blog. I hope to continue to gain your readership at my new site.

– Kablee

Meyer Lemon Marmalade Three Ways

I ordered $30 worth of Meyer lemons from the Lemon Ladies Orchard in California.

Once I had a list of recipes lined up, I wished I spent $50 instead.

The first thing was marmalade. I enjoy marmalade enough that I would eat it with a spoon….but since I’m scared of eating an entire jar in one sitting, I rarely buy them.

Making marmalade is so easy. The most tedious part was to chop up the zest and separate the lemon fruit from the membrane. Once you get through all that, the rest is easy.

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Meyer Lemon Rolls

Being nice to your sweetie doesn’t just end after Valentine’s Day. How about surprising your loved one with a nice little breakfast in the morning?

These are lemon rolls, which are essentially cinnamon rolls but filled with lemon sweetness. I used my cinnamon rolls dough as a base (but used half WW and half AP flour), and made a lemon-sugar mixture topped with lemon icing.

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Dinner for Two: Buttermilk-Brined Cornish Hens

Happy Birthday to me!

I had been banned from baking any desserts all week, because SO didn’t want me to bake my own birthday treat, so unfortunately I had no treat for you.

However, I have a quick date-night dinner if you are still debating what to make your significant other!

Roasted Cornish hen is a perfect dinner for two. With an average weight of just under 2 lbs in most supermarkets, these easily fit into a small glass dish for baking, and feeds just enough so that you don’t have to worry about eating chicken for the next few days.

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Elvis Bars

While there has been thousands of chocolate recipes floating around Pinterest because Valentine’s Day is tomorrow, I thought I’d come up with a different type of dessert.

How about some bacon?

Don’t get me wrong, I looooove chocolate. I also love bacon and peanut butter. And who says Valentine’s Day has to be filled with chocolate?

Since I’m always doing some sort of exercise every day, I’m always on a hunt for lots of protein (with some carbs). I’ve always wanted to make some sort of Elvis cake (one of which consists of chocolate, peanut butter, and bananas). I thought this would be the perfect post-workout dessert.

I made this treat for my running group this past Tuesday, and it was such a big hit, that I think I instantly became everyone’s Valentine. I skipped the chocolate, because the peanut butter frosting is very rich. However, feel free to drizzle chocolate sauce over it if you desire.

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Baked Garlic Parmesan Drumsticks

Superbowl is approaching and the interwebs has been filled with all sorts of creative party foods.

I am a huge sucker for chicken wings. Since I can’t handle too much spicy flavor, garlic parmesan is my go-to wing flavor.

I had a bunch of drumsticks left over in my freezer, so I used those instead of wings. By baking it on a rack, you get a much crispier skin as the oil will drip off as it is released from the skin.

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Sweet Bourbon Sausage Pasta

I finally looked at my Blogging Report from 2013. It’s interested that some of my recipes were shared to Reddit.

Anyhoo, here’s a quick weeknight recipe for you. It’s one of those “roughly 30-minute meals”.

Sorry for the cellphone photos again.

This is a quick tomato-based pasta sauce, flavored with Italian sausage and sweet bourbon. I highly discourage you to use expensive bourbon, as this recipe calls for 1/2 cup of it. I used Firefly Sweet Tea Bourbon, which is on the much milder side and costs only $20 a bottle. You can use dark rum or brandy if you don’t have bourbon in hand.

This results in a chunky sauce, so go with pasta such as rigatoni or penne would be best. I had neither, so I used medium shells but made sure that the Italian sausage was broken up into small enough pieces so that the pasta can hold the sauce.

Printable Recipe!

Serves 4-6

1 lb whole wheat pasta
1 tbsp olive oil
1/2 lb Italian sausage, casings removed
1 medium onion, chopped
1 lb baby bella mushroom, sliced
2 cloves garlic
1 (28oz) can of diced tomatoes
1 tbsp tomato paste
1/2 cup cheap bourbon (or dark rum or brandy)
1/2 cup cream
salt and pepper to taste

1. Cook pasta according to package directions. Drain, reserve a cup of pasta water, and set aside.
2. In a large saute pan, heat olive oil over medium heat. Cook garlic, onions, and mushroom until softened, then add in Italian sausage. Cook for about 5 minutes, breaking up the sausages to smaller pieces.
3. Add in diced tomatoes, tomato paste, and bourbon. Bring the mixture to a boil, and reduce the heat to a simmer. Continue to cook down the sauce for about 30 minutes.
4. Turn off the heat and stir in the cream. Add salt and pepper to taste. Serve over pasta.