Sunday, 29 September 2013

Pumpkin Loaf


To me, Fall means pumpkins and I love pumpkin flavoured...uh...pretty much everything! I was at Starbucks the other day picking up my daily dose of caffeine and they just happened to be sampling pumpkin loaves. What can I say, anything from Starbucks is delicious and this was no exception. Since my jar of pumpkin puree was still sitting in the fridge, this became my chance to recreate.


Sunday, 7 July 2013

Chinese Soy Braised Back Ribs

Soy braised, also known as Red braised is a very traditional way of Chinese cooking. My mom used to make these ribs all the time when I was younger but the ribs she used were side ribs and they are cut rather short compared to north american ribs. Short as in I think they are chopped it in half down the middle opposed to left whole.

Tuesday, 28 May 2013

Rosemary and Cinnamon Roasted Leg of Lamb







I believe this is only my second time working with lamb so I'm proud to say that I didn't ruin it! I don't always work with expensive cuts of meat or fish because 1) I don't justify splurging on myself and 2) I feel spoiled "experimenting" with these cuts, especially fish when they are so easy to ruin/over cook.

That being said, when I'm visiting my sister in Toronto, I feel totally justified in spending 30 bucks on a roast that will feed 4-5 people. The other thing is, being a TSR has the advantage of knowing all the deals in every single grocery store so sometimes I can buy ribs at $2/lb or prime rib at $4/lb.

Wednesday, 22 May 2013

Blue and Pink / Chocolate and Vanilla Macarons




Instead of cake, I made these for my 23rd Birthday. I wanna say "damn I feel old" but I know it would probably offend a lot more people reading this. It has really been a week long celebration, especially with the May Long and all. I took the Friday off work and just wondered around downtown Toronto and chilled.

Saturday I spent the entire day baking these babies. To be honest, I haven't blogged in so long that I didn't know if I had it in me anymore...what if I don't remember how to bake anymore? or what if the last time I succeeded was just a stream of good luck.

Tuesday, 26 March 2013

Slice N Bake Easter Bunny Cookies






After seeing the Pillsbury ready-to-bake cookies, I was determined to create my own. It's no easy task but after multiple attempts, I've finally got it! Due to the amount of work attached to producing these cookies, they will be a limited edition. If you got a cookie, then I must like you a lot.

First attempt was an embarrassment...Instead of a bunny image, the ears were squashed and they looked like little piglets instead. I had no choice but to eat them all by myself...life's tough!

Monday, 25 March 2013

Easter Deviled Eggs




Toying with the technique of the Chinese Tea Eggs, I decided to make the same pattern on my Easter eggs. At first I was just gonna dye them and leave them like that but then I decided that that was a little dull and tasteless as well.

These bright colours probably scared my housemates because they looked at me with great uncertainty before reaching for one. |And I must admit, I wouldn't eat them either on a regular basis. But hey, it's Easter and you gotta have those colours!

Friday, 15 March 2013

Green Velvet Cake



St. Patties is just two days away!! It doesn't seem too long ago the last time I was funneling wine and soliciting free pizza outside of Little Caesars. Let's hope this year doesn't get as crazy...or, at least I wanna stay up past 5 pm. Working the next day will be an episode, keeping in mind that my job requires a lot of driving.

Tuesday, 12 March 2013

Chinese Tea Eggs

These tea eggs are a classic in China and they are my sister's favorite. The eggs are first hard boiled so that you can take a crack at the shell. Then they are boiled again in a dark liquid that's made from black tea, soy sauce, and spices.

I never liked eggs as a kid so I've always avoided tea eggs until recently. Since I've learnt to appreciate eggs as one of the most versatile ingredients, I am now attempting to include it more often in my diet.

Sunday, 3 March 2013

Chocolate Clusters



I'm not sure if you are familiar with "OMG's Chocolate clusters" that popped on the shelves of most Canadian grocery stores a while ago. I believe it was on Dragon's Den and damn... they are expensive. For a little pkg containing 135g, they charge a ridiculous amount of $5.29. I can probably make a half kilo of them for that much. Plus, it's more fun if you are making it yourself anyway right?


I've tried making them twice and found that if you temper the chocolate first, your life will be made much easier. Tempered chocolate takes seconds to harden whereas un-tempered takes hours. What you do is take 2/3 of your chocolate and melt it in the microwave. When it reaches 110 degrees, add in the rest of the chocolate and stir until they are melted. This will bring down the temperature of the chocolate. Microwave again on 10 sec intervals until the whole batch of chocolate reaches 87 degrees Fahrenheit. This starts the crystallizing process so that the chocolate hardens right away when dipped.

Thursday, 31 January 2013

Coconut Tuiles



I feel terrible that I haven't updated this blog for so long. A lot has changed since Christmas and I must have let it become my excuse to take a vacation.

So I haven't been able to bake all that much; instead of brainstorming new ideas, I found myself going back to the same recipes over and over for special occasions and gifts. The extra time I had I spent job hunting. I'd say it paid off. I will be starting a job with Pepsi next week as a Territory Sales Rep. 

Wednesday, 2 January 2013

Christmas Macarons








My technique is getting closer and closer to perfection! My friend wanted to order 4 dozens so he can give them out as Christmas gifts, and that is a perfectly good reason for me to get into the kitchen again. I've been at a constant battle with my parents regarding this baking thing. Long story short, my mom doesn't want me baking at all and never wants to hear the word "cake" around the house. Putting my negotiation skills to work, I've gotten it to baking once a week, and a full day's worth. At least with a good 10 hours, I can create something cool.