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.