Nutella Panna Cotta

When I figured Ethan was old enough to have food with nut, I bought a big jar of Nutella. I was all excited anticipating he would be as crazy about it as those kids on TV commercial.

In fact, that's what I do. When Ethan shows interest to some specific food, I will stock it up. Like those 4000 packs of yogurt, 2000 boxes of Cheerio, 5000 packets of sliced cheese......because you have no idea when he will start his hunger strike again. Have to stuff his belly when he has appetite in case it never happens again.

And it turns out he will have it for a day or two before he loses interest to it and wants to have our food instead. So, the chances are either I have Cheerio yogurt shake 3 meals a day for months or you come across with recipe like this where you put your stupid stock in good use.

(serves 8)

Ingredients:

1 tablespoon powdered gelatin

3 tablespoons cold water
1 cup Nutella
1/4 teaspoon salt
1 1/2cups heavy cream
1/2 teaspoon vanilla extract
1 cup whole milk

1/3 cup almond slices or chocolate chips to garnish

Directions:

In a medium bowl, whisk together the gelatin and 3 tablespoons cold water.

Put the Nutella and salt in another medium bowl and set aside.

In a saucepan, bring the cream and vanilla to a boil. Pour 1/3 of the hot cream mixture over the gelatin and whisk it well. Then pour the gelatin mixture back into the remaining cream.

Pour about 1/3 of the cream mixture over the Nutella. Whisk well to form a smooth paste. Add the remaining cream mixture and whisk well to combine. 

Whisk in the milk.

Strain the mixture through a fine sieve into a big measurement cup, then divide it among eight ramekins, glasses or cups. Refrigerate until set, about 3 hours.

Garnish with almond slices or chocolate chips.

Braided Bread with Strawberry and Cream Cheese Filling

I know......I know......I've been baking too much with strawberry, like this cake, these cupcakes, those muffins, oh, and these cookies.

BUT, this one is special. This is a bread. A braided one. Beautifully made. When I came across with this recipe, I couldn't care if I should be done with strawberry. It's summer......well......very soon. And the only thing I could think of was that jar of home-made strawberry jam sitting in the fridge. Go ahead if you would like to stick with the original recipe and use lemon curd. I do think you could fill your bread with anything - Nutella, fresh berries, chocolate chips, apple sauce......

(makes 1 big loaf)

Ingredients:

Bread

6 tbsp warm water

1/4 cup + 1 tsp sugar

1 1/2 tsp instant yeast

2 1/2 cups + 1/4 cup all-purpose flour

6 tbsp sour cream or plain yogurt

1/4 cup unsalted butter, softened

2 large eggs, 1 beaten for dough, 1 beaten with 1 tsp water for brushing bread

1 tsp salt

1 tsp vanilla extract

1 tbsp sesame

Filling

1/3 cup cream cheese, softened

2 tbsp sugar

2 tbsp sour cream

1 tsp fresh lemon juice

2 tbsp all-purpose flour

1/4 cup home-made strawberry jam

Directions:

In a small bowl, combine water, 1 tsp sugar, yeast and 1/4 cup flour. Stir well to combine. Cover with tea towel, and set aside to proof for 15 mins.

Combine the yeast mixture with the remaining bread ingredients (except sesame) in the bowl of a stand mixer. Add 2 1/2 cup flour and mix with the paddle attachment until the dough is a rough, shaggy mass.

Switch to the dough hook and knead on until a soft and smooth dough forms, about 5 to 6 mins. Place the dough in a lightly greased bowl, cover with tea towel, and allow to rise for 90 mins, until the dough almost doubles in size.

While the dough is rising, combine all the filling ingredients (except the jam) in a small bowl, mixing until smooth and lump-free. Reserve until ready to fill the bread.

Gently deflate the dough and roll it out on a very well floured counter to a 10" x 15" rectangle. Transfer rectangle to a large piece of parchment paper. Lightly dividing it into three equal column with the side of your hand. Spread cream cheese filling on the center section, leaving the top and bottom 2" free of filling. Spread the strawberry jam over the cream cheese filling.

To form the mock braid, cut crosswise strips 1" apart down the length of the outer columns of your dough (the parts without filling). Make sure you have an equal amount of 1" strips down the right and left sides. Be careful not to cut your parchment paper. Remove the four corner segments. To braid, begin by folding top flap down and bottom flap up over the filling. Lift the top dough strip and gently bring it diagonally across the filling. Repeat on the right side, and continue down the entire braid, alternation strips until you are out.

Carefully transfer the dough and the parchment paper to a baking sheet. Cover loosely with tea towel and set it aside to rise for 50 mins, until quite puffy.

Preheat oven to 375F. Brush the loaf with egg wash, and sprinkle with sesame. Bake for 25 to 30 mins, until the loaf is golden brown. Remove from over and coof for 15 mins before serving.

Spiced Pear Mini Muffin

"I’ve never walked up to someone and asked 'Are you lululu?' before!" Christie emailed me after the 2010 Pear Excellence Culinary Student Competition that she invited me to attend last week.

I did laugh out loud when I read this first line she wrote me as I felt a little embarrassed. At the same time, I'm also grateful that she made me part of this wonderful event by tasting each recipe and vote for the winner! Thank you, Christie!

By looking at the names of these 5 finalist recipes, tell me if you would pick the pancake? No, I did not. But surprisingly, it's this most down-to-earth dish that stole my heart. It's tasty, flavorful, and most importantly, I could really taste the pear. Yes, this is the winning recipe that I voted for!

I was super tempted to make these wonderful pancakes. However, I don't have buckwheat at home which I highly recommend you to stick with. It was my first time tasting food with buckwheat, I believe it's the unique and rustic flavor that goes perfectly with the pear caramel sauce. So, I have to save this recipe for later. And I made these babies instead.

(makes 36 mini muffins)

Ingredients:

1 1/4 cup all-purpose flour

3 tsp baking powder

1/2 tsp salt

1 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp ground nutmeg

3/4 cup whole oats 

3/4 cup brown sugar

2 eggs

1 cup sour cream

1/2 cup canola oil

1 pear, peeled and diced

Directions:

Preheat oven to 350F. Grease mini muffin tin or line with muffin liners.

In a large bowl, sift flour, baking powder, salt and spices. Add oats, brown sugar and stir together.

In another bowl, whisk together eggs, sour cream and oil.

Pour the wet mixture into the flour mixture, gently stir with a spatula to combine. Fold in the pear. Spoon into the muffin tin.

Bake for 12 to 15 mins until golden brown on top.

Strawberry and Cream Cake

 
I spent my Mother's Day not doing what other moms do - be with my child, as my in-laws took Ethan. HOW COOL IS THAT!

So, I got a chance to come up with this cake to celebrate.

(makes a 6" cake)
Ingredients:
2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
2 stick unsalted butter, softened
1 cup sugar
4 eggs, room temperature
1 1/2 cups double cream
1/4 cup sugar
1 1/2 cups chopped fresh strawberries
1/4 cup icing sugar
few fresh strawberries for garnish

Directions:
Preheat oven to 375F.

Sift together flour, baking powder and salt, set aside. 

Cream butter until light and fluffy. Add sugar and beat for another 3 mins. Add eggs, one at a time, and beat well. Fold in flour mixture.

Pour mixture into a greased 6" springform cake pan lined with parchment paper. Bake 45 mins until top of cake bounces back when pressed. Cool cake in pan for 10 mins. Release cake ring, let cake cool completely before halving the cake in 2 layers.

To prepare filling, whip double cream with sugar until the mixture holds soft peaks. Place into the fridge to chill.
 
Line parchment paper along the inside of the cake ring. Place the bottom cake layer in. Scatter the strawberry pieces on, then top with cream mixture and smooth the top with a palette knife. Place the other cake on top. Dust heavily with icing sugar.

Carefully remove the cake ring. Peel off the parchment paper. Garnish with whole or halved strawberries.

Zebra Cake

I redeemed a free tub of "I Can't Believe It's Not Butter!" soft spread from the product package that I received earlier.

I'm not a very health-conscious person except I encourage home-cooking. I  use full fat products as I love my food tasteful. Usually those products like this one highlighting "No trans fat, less saturated fat, cholesterol free" doesn't really ring a bell to me as I've always had a perception that they make food tasteless.

However, I have to say I love this product for its taste. It's buttery and smooth.  I really can't believe it's not butter! My husband loves to spread it on toast. I use it for baking. This zebra cake is my first trial. Compared with regular butter, it makes my baked goods moist and soft without using sour cream or yogurt. I actually used it right straight from the refrigerator without getting it to room temperature. It's THAT soft. You could also melt it before use.

Oh, one more important fact! I may not care if this product is healthful, but it really is affordable!

(makes 9" cake)
Ingredients:
2 cups all purpose flour
1 tablespoon baking powder
Pinch of salt

4 large eggs, at room temp

1 cup white sugar

1 cup whole milk, at room temp
1 cup "I Can't Believe It's Not Butter" soft spread

1 tsp vanilla extract

2 tbsp cocoa powder

Directions:
Preheat oven to 350F. Butter a 9" round cake pan. Line with a parchment circle and butter the parchment.

Sift together flour, baking powder and salt. Set aside.

In the bowl of a stand mixer, combine eggs and sugar. On medium speed, beat until the mixture is light and creamy. Add milk, soft spread, and vanilla extract and beat until well combined.

On low speed, add the flour mixture and mix until the flour is just incorporated.

Divide batter into 2 equal portions. Keep one portion plain. Add cocoa powder into another and mix well.

Scoop 1/4 cup of plain batter into the middle of the cake pan. Then scoop 1/4 cup of cocoa batter and pour it in the center (right on top) of the plain batter. Continue to alternate between the plain and cocoa batters (always pouring it in the center right on top of the previous batter) until you use up the batters.

Bake at 350F until golden or until a cake tested comes out clean, about 40 minutes.

Cool for 15 minutes in pan and then remove cake from pan to cool on a wire rack.

Mixed Berry Brown Sugar Muffin with Hazelnut Meal

Summer, Vancouver is waiting for you badly. One nauseous woman is throwing up too much that only summery fruit can help get the appetite back.
 

Use as many varieties of berry as you can if you decide to make these lovely babies, cause you want them look pretty, don't you?!

 

(makes 12 regular-sized muffins)
Wet Ingredients:
1/2 cup sour cream
1/2 cup milk
2/3 canola oil
2 eggs
1 tsp vanilla extract

Dry Ingredients:
2 cup flour
1/2 cup ground hazelnut
1 cup brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Others:
2 cup fresh or frozen berries of your choice

Directions:
Preheat oven to 375F.

Mix both wet and dry ingredients separately. Stir together until just blended.  Do not overmix. Gently fold in mixed berries.

Scoop each muffin cup with 3/4 full of batter, and bake until a toothpick inserted in the center comes out clean, about 20 mins.

Let the muffins cool in the pan for 10 mins.

Dark Chocolate Swirled Banana Bread

I had a sonogram earlier, and everything looks perfectly normal. Though we knew it would be fine just because the worst has happened, I still can't describe the relief I felt seeing those 4 limbs moving around like performing some sort of Kung-Fu in there.

Hate me if you have more than one child, and they all have very distant birthdays. Cause I'm going to arrange only one birthday party a year for both kids as Ethan's born on October 22. And the due date for my second child is October 25, 2010.

(Makes 1 loaf)
Ingredients:
2 cups all purpose flour
1 tsp baking powder

1/2 tsp baking soda
1/4 tsp salt

1/2 stick unsalted butter, soften

1 cup granulated sugar

2 large eggs

1 1/2 cup mashed ripe banana
1/3 cup sour cream
1 tsp vanilla extract
3/4 cup dark chocolate chips, melted

Directions:
Grease a 9x5x3 inch loaf pan. Line the bottom of the pan with parchment paper. Set aside.

In a bowl, whisk the flour with the baking powder, baking soda and salt.

In a stand mixer, beat sugar and butter at medium speed until well blended. Add eggs, one at a time, beating well after each addition. Add banana, sour cream and vanilla, beat until blended. 

With the mixer on low speed, add flour mixture, beat until just incorporated.

Spoon half of the batter into a separate bowl. Add the melted chocolate to another half of the batter and fold in.

With two spoons, place spoonfuls of the two mixtures into the prepared loaf pan alternately. Run a pairing knife through the two batters to achieve a marbled effect. (Note: Swirl rigorously or else you will have a non-swirled cake like mine!)

Bake for about 50 - 55 mins or until a toothpick inserted in the center comes out clean.

Remove from oven and place on a wire rack to cool for 10 mins before removing from pan.

Spiced Honey Lemon Cake

Winner! Winner! Winner!

Here is the winner who wins the KitchenAid cast iron casserole.

Marlis - "I spoiled my first born with gourmet homecooked, organic babyfood. Her favorite was rice/chicken with spinach and seasoned with a tad rosemary, pepper and salted butter. the only problem was traveling... she refused to eat any commerically available baby food. I am proud to say that even as a 10 year old she has a very grown up taste :) Now I have to try this rice pudding of yours. It sounds divine!!!"

Marlis, please email me at lululuathome@gmail.com to claim your chic baby.

Thank you all for participating.

(makes a 6" cake or 1 loaf)

Ingredients:

1 stick unsalted butter, softened

1/2 cup packed light brown sugar

1 large egg

2/3 cup honey

1/2 cup sour cream

zest from a lemon

1/4 cup lemon juice

1 tsp vanilla extract

1 1/2 cup all-purpose flour

1 tbsp baking powder

1/2 tbsp baking soda

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground cloves

1/4 tsp ground allspice

small pinch of freshly grated nutmeg

Directions:

Preheat oven to 350F. Grease a 6" cake pan or a loaf pan.

Using a stand mixer, beat together butter and brown until light and fluffy, about 3 mins. Add egg and mix until combined. Add honey, sour cream, lemon zest, lemon juice and vanilla. Beat until fully incorporated.

In a medium bowl, sift together the flour, baking powder, baking soda, salt and spices. Set aside.

With the mixer on low speed, mix in flour mixture.

Transfer batter to the greased pan.

Bake until cake is golden brown and firm to the touch, about 40 mins.

Cool in the pan for 5 mins. Remove to wire rack and cool completely.

Arroz Con Leche (Spanish Rice Pudding)...and a CHIC BABY GIVEWAY!

This picture......you might be too focused on the gooey, creamy, snowy, dreamy, cozy rice pudding. Yes the more you look at it, the more likely you will fall from your barstools. When I was eating it in the office, the wonderful aroma lured one of my co-workers over, then she jokingly asked me if I had taken my baby's food. Yes, I made it for Ethan who is at the stage NOT into eating pasty food anymore. Now you ask, "Isn't rice pudding a classic pasty food?" I know it is. But when I came across with this recipe. I simply couldn't help but regretted that I didn't make it sooner for him. He LOVED it! And I loved it too! 

Now, just move your eyeballs a little to that red thing. That pretty, chic, hip KitchenAid cast iron casserole.

It was my third attempt before I successfully bought it for just CAD$29.99 (Original: CAD$99.99). I have to admit though I was not working hard enough for the first two attempts. Did they have too limited quantity? Did people get too crazy that they carved out the shelf within the first 5 seconds the shop opened? Did I not pay good attention to what "special deal" was about? This time, I asked my husband to aim the closest shop, be there right after the shop opened, and we got to buy the last one on shelf.

As much as I've longed for owning one of these cookware, I have to say this casserole is HEAVY! So heavy that you might not want to put it in the overhead cabinet as you'd lose your balance taking it out. Do not put it in the lower drawer neither cause you'd get your back hurt bowing down to take it out. Just put it on your stove top and cook everything with it as the dashing design will fashion up your kitchen, and even yourself as a cook.

Now, you could have it delivered to your doorstep without worrying when the special deal comes again, and how early you should get your husband to go there and prepare to fight his way for it. Yes, I'm giving away one of these overweight babies. If you are from North America, and you have some wonderful NON-pasty baby food to share, let me know by April 19 noon (PST) and you get a chance to take this baby home!

(serves 4 - 6)
Ingredients:

1 cup long-grain white rice

2 cinnamon sticks, or 1 tbsp ground cinnamon

2 strips of orange zest

3 whole cloves or a tiny pinch of ground cloves

4 cups water

1 egg

1 cup whole milk

2 cups coconut milk

1 (12-ounce) can sweetened condensed milk

1/4 tsp salt

1 tbsp vanilla extract

Directions:

Soak the rice, cinnamon sticks, orange zest and whole or powdered cloves in the water in a heavy saucepan for 1 hour.

After soaking, bring the rice mixture to a boil on high heat, uncovered. When it starts to boil (about 5 mins), lower the heat to medium and cook for 10 to 12 more mins or until water is almost evaporated.

While rice is cooking, beat the egg in a bowl. Add the whole milk and coconut milk and stir well to mix. Add the egg mixture, condensed milk, salt and vanilla extract to the rice and cook over medium-low heat, stirring carefully, until it thickens slightly or until you have the desired consistency, about 25 to 35 mins.

Remove orange zest and cinnamon sticks. Let cool slightly, serve warm or cold after chilling it in the fridge.

Devil's Food Chocolate Cupcake filled with Chocolate Buttercream

I was just planning to make some plain chocolate muffins for breakfast. Eventually, I whisked up some butter and here came some chocolate buttercream which I would regret badly if I did not fill it into the muffins.

These sweet, caloric, fattening, and yes super fattening goodies......I love you all!

(makes 20 cupcakes)
Ingredients: 
For Chocolate Cupcakes
1 stick unsalted butter, soften

2 cups sugar
2 eggs
1 tsp vanilla
2 cups flour
1/2 cup unsweetened cocoa powder
1 tbsp baking powder
1 tsp salt
1 1/2 cups whole milk
1 cup sliced almond

For Chocolate Buttercream

1/2 stick butter, soften
1/4 cup cocoa
2 cups confectioner’s sugar
2 tbsp milk

Directions:
Preheat oven to 350F. Grease muffin tin or line with muffin liners.

In a mixer fitted with a paddle attachment, cream the butter until smooth. While the mixer is running, slowly add the sugar. Add the eggs one at a time, waiting for each to be incorporated before adding the next. Then add vanilla, and mix until light and fluffy.

In another bowl, sift together the flour, cocoa powder, baking powder and salt. Working in batches, add the flour mixture to the butter-sugar mixture, alternating with milk.

Spoon the batter into the prepared tins, filling each 3/4 full. Sprinkle sliced almonds on top of each cupcake. Bake until a toothpick inserted in centers comes out clean, about 20 mins.

To prepare the buttercream, beat butter on high until fluffy. Add cocoa and sugar and beat until incorporated.

Add milk, 1 tbsp at a time and beat until you get to the right consistency.

Cool cupcakes on a wire rack completely. Fill a pastry bag with chocolate butter cream. Push tip through bottom to fill each cupcake.

Strawberry and Cream Cheese Muffin

How good are these muffins? VERY!

When I was wondering what to do with that box of sour strawberries which had been sitting in my fridge for days, I came across with this wonderful recipe. These muffins are simply PERFECT.

It's so easy to make. I didn't need to pull out my standing mixer or blender.  And of course it limits your washing afford too. Well, you have to at least use a mixing bowl and a whisk though. Those sour strawberries became so sweet after being baked with the cream cheese and sugar mixture.

The muffins are so light and soft. When they freshly came out from the oven, I couldn't wait until I finished taking pictures before I took a big bite into one of them. The more I looked at them, the more I wanted to dive into them.

Yes, they are THAT good!

(makes 12 regular size muffins)

Ingredients:

2 cup all-purpose flour

3/4 cup granulated sugar

2 tsp baking powder

1/2 tsp salt

1 cup whole milk

1/2 cup unsalted butter, melted

1 tsp vanilla extract

2 large eggs, room temperature and lightly beaten

1 cup fresh strawberries, chopped into very small pieces

For Cream Cheese Mixture

4 oz cream cheese, room temperature

1/3 cup granulated sugar

1 tbsp vanilla extract

Directions:

Preheat over to 350F. Grease muffin tin or line with muffin liners.

In a small bowl, mix together with a spoon the cream cheese mixture ingredients until smooth. Set aside.

In a big bowl, combine flour, sugar, baking powder and salt. Set aside.

In another bowl, whisk together milk, melted butter, vanilla extract and egg until incorporated.

Use a spatula, mix the milk mixture into the flour mixture. Fold together until combined. Do not overmix.

Spoon the batter into the prepared tins, filling them no more than 1/2 full.

Scatter a few pieces of strawberry on top of each one.

Top it with a tsp of cream cheese mixture, a tbsp of muffin batter, and finally a few more pieces of strawberry.

Bake the muffins for about 25 mins, until they're light golden on top and a toothpick inserted in the center comes out clean.

Let the muffins cool in the pan for 10 mins.

Walnut Crumb Cupcake

 

I don't usually do it over my blog. But since it's blog related. And I do believe most of my readers are experienced bloggers. So, I've decided to share what I've been struggling lately, and I REALLY WANT TO HEAR YOUR FEEDBACK.

 

Blogger V.S. WordPress.

 

I've been using Blogger ever since I started blogging. I did not use WordPress simply because I did not know it existed. Now, the more I blog, the more I find using Blogger not user-friendly. Limitation of template choices (generally look unprofessional), rather dangerous (I heard) on backing up content, complication on content management......And so I'm kind of eager to switch to WordPress. Yet, I was told about the disadvantage of WordPress too: disability to modify theme, content capacity (again, I heard you need to pay for larger capacity)......

Now, I'm pretty divided on whether I should switch. Any thoughts?

(makes 12 - 14 cupcakes)

Ingredients: 

1 stick unsalted butter, soften

1 cup granulated sugar

3 large eggs

2 cup all-purposed flour

1 tsp baking soda

1 tsp baking powder

1/4 tsp salt

1 cup sour cream

For Topping:

3/4 cup light brown sugar

1 tbsp all-purpose flour

1 tsp ground cinnamon

2 tbsp cold unsalted butter, cut into pieces

1 cup coarsely chopped walnuts or pecans

Directions:

Preheat over to 350F. Grease muffin tin or line with muffin liners.

In a mixer fitted with a paddle attachment, cream the butter until smooth. While the mixer is running, slowly add the sugar. Add the eggs one at a time, waiting for each to be incorporated before adding the next, and mix until light and fluffy.

In another bowl, sift together the flour, baking soda, baking powder, and salt. Working in batches, add the flour mixture to the butter-sugar mixture, alternating with dollops of sour cream.

Spoon the batter into the prepared tins, filling them no more than 3/4 full.

To prepare the topping, combine the brown sugar, flour, and cinnamon in a medium bowl. Add the butter pieces and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. Add the walnuts and mix.

Sprinkle the mixture over the cupcakes.

Bake until risen and browned, about 20 to 25 mins. Let cool 10 mins in the pan.

Blackberry Cake

Now, we have the most gold. We won the hockey game. I believe. I believe the Stanley Cup is coming.

(makes a 6" cake or 1 loaf)

Ingredients:

1 stick unsalted butter, softened

1 cup plus 2 tbsp granulated sugar

1 large egg

1/2 cup milk

1 tsp vanilla extract 

1 1/2 cups all-purpose flour

1 1/2 tsp baking powder

1/2 tsp salt

2 cups fresh blackberries

Directions:  

Preheat oven to 350F. Grease a 6" cake pan or a loaf pan.

Using a stand mixer, beat together butter and 1 cup sugar until light and fluffy, about 3 mins. Add egg, milk and vanilla. Beat until fully incorporated.

In a medium bowl, sift together the flour, baking powder and salt. Set aside.

With the mixer on low speed, mix in flour mixture.

Transfer batter to the greased pan.

Arrange berries on top. Sprinkle remaining 2 tbsp sugar over berries.

Bake cake for 10 mins. Reduce oven temperature to 325F. Bake until cake is golden brown and firm to the touch, about 50 mins.

Cool in the pan for 5 mins. Remove to wire rack and cool completely.

Sour Cream Coffee Cake with Cinnamon and Sugar

We Are More (by Shane Koyczan)

When defining Canada

you might list some statistics

you might mention our tallest building

or biggest lake

you might shake a tree in the fall

and call a red leaf Canada

you might rattle off some celebrities

might mention Buffy Sainte-Marie

might even mention the fact that we've got a few

Barenaked Ladies

or that we made these crazy things

like zippers

electric cars

and washing machines

when defining Canada

it seems the world's anthem has been

" been there done that"

and maybe that's where we used to be at

it's true

we've done and we've been

we've seen

all the great themes get swallowed up by the machine

and turned into theme parks

but when defining Canada

don't forget to mention that we have set sparks

we are not just fishing stories

about the one that got away

we do more than sit around and say "eh?"

and yes

we are the home of the Rocket and the Great One

who inspired little number nines

and little number ninety-nines

but we're more than just hockey and fishing lines

off of the rocky coast of the Maritimes

and some say what defines us

is something as simple as please and thank you

and as for you're welcome

well we say that too

but we are more

than genteel or civilized

we are an idea in the process

of being realized

we are young

we are cultures strung together

then woven into a tapestry

and the design

is what makes us more

than the sum total of our history

we are an experiment going right for a change

with influences that range from a to zed

and yes we say zed instead of zee

we are the colours of Chinatown and the coffee of Little Italy

we dream so big that there are those

who would call our ambition an industry

because we are more than sticky maple syrup and clean snow

we do more than grow wheat and brew beer

we are vineyards of good year after good year

we reforest what we clear

because we believe in generations beyond our own

knowing now that so many of us

have grown past what used to be

we can stand here today

filled with all the hope people have

when they say things like "someday"

someday we'll be great

someday we'll be this

or that

someday we'll be at a point

when someday was yesterday

and all of our aspirations will pay the way

for those who on that day

look towards tomorrow

and still they say someday

we will reach the goals we set

and we will get interest on our inspiration

because we are more than a nation of whale watchers and lumberjacks

more than backpacks and hiking trails

we are hammers and nails building bridges

towards those who are willing to walk across

we are the lost-and-found for all those who might find themselves at a loss

we are not the see-through gloss or glamour

of those who clamour for the failings of others

we are fathers brothers sisters and mothers

uncles and nephews aunts and nieces

we are cousins

we are found missing puzzle pieces

we are families with room at the table for newcomers

we are more than summers and winters

more than on and off seasons

we are the reasons people have for wanting to stay

because we are more than what we say or do

we live to get past what we go through

and learn who we are

we are students

students who study the studiousness of studying

so we know what as well as why

we don't have all the answers

but we try

and the effort is what makes us more

we don't all know what it is in life we're looking for

so keep exploring

go far and wide

or go inside but go deep

go deep

as if James Cameron was filming a sequel to The Abyss

and suddenly there was this location scout

trying to figure some way out

to get inside you

because you've been through hell and high water

and you went deep

keep exploring

because we are more

than a laundry list of things to do and places to see

we are more than hills to ski

or countryside ponds to skate

we are the abandoned hesitation of all those who can't wait

we are first-rate greasy-spoon diners and healthy-living cafes

a country that is all the ways you choose to live

a land that can give you variety

because we are choices

we are millions upon millions of voices shouting

" keep exploring... we are more"

we are the surprise the world has in store for you

it's true

Canada is the "what" in "what's new?"

so don't say "been there done that"

unless you've sat on the sidewalk

while chalk artists draw still lifes

on the concrete of a kid in the street

beatboxing to Neil Young for fun

don't say you've been there done that

unless you've been here doing it

let this country be your first-aid kit

for all the times you get sick of the same old same old

let us be the story told to your friends

and when that story ends

leave chapters for the next time you'll come back

next time pack for all the things

you didn't pack for the first time

but don't let your luggage define your travels

each life unravels differently

and experiences are what make up

the colours of our tapestry

we are the true north

strong and free

and what's more

is that we didn't just say it

we made it be. 

GO! CANADA! GO!

(makes 2 loaves)

Ingredients:

Cake

2 sticks butter

1 cup white sugar

2 eggs

2 cups flour

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 cup sour cream

1 tsp vanilla extract

Topping

1/2 cup brown sugar

2 tsp cinnamon

1/2 cup chopped walnuts

Directions:

Preheat oven to 350F. Grease 2 loaf pans.

Cream butter, sugar and eggs in a stand mixer with the paddle attachment until light and fluffy.

Combine sour cream and vanilla. Add to butter mixture.

In another bowl, sift flour, baking powder, baking soda and salt. Gradually, add flour mixture to sour cream mixture, stirring until just combined.

Combine all topping ingredients in a small bowl. Pull half of the cake batter into 2 loaf pans. Sprinkle half of topping over. Pull remaining batter over toppings. Finish with remaining topping. 

Bake at 350F until toothpick inserted into the center of the cakes comes out clean, about 45 mins.

Brown Sugar Walnut Shortbread

It was Karin's wedding last weekend. Karin is Matthew's elder sister.

Karin is an extremely high maintenance person. And it kind of intimates the low maintenance of me who has no problem staying at home doing nothing and not speaking to anyone for a whole day. Not happening to Karin's life at all.  Not one single day. Being energetic, passionate, funny, resourceful, friendly and socialized, Karin is a core piece of the family puzzle. And I believe those characters have made her a very successful business woman.

It's Karin's second marriage. The beautiful wedding aside, there were also moments where I witnessed how a mother shared the joy of this life event with her daughter. It sucks when the first marriage doesn't work. But that's exactly what Karin would do - mend your broken heart, get yourself ready to move on with your life. Be brave to embrace what comes next.

Love you, Karin and Brian.    

(makes round 32 squares)

Ingredients:

4 sticks unsalted butter, room temperature

1 cup light brown sugar

1/2 cup white sugar

2 eggs, room temperature

1 tbsp vanilla extract

2 1/2 cup all purpose flour

1 tsp kosher salt

1 1/2 cup coarsely chopped walnuts

Directions:

Preheat oven to 325F. Grease and line two 8"x8" square cake pan with parchment paper.

Cream butter, brown sugar and white sugar in a stand mixer with the paddle attachment until light and fluffy. Add eggs and vanilla until combined, then mix in dry ingredients. Combine completely.

Divide dough evenly into prepared pans, spreading smooth and level. Sprinkle with granulated sugar and bake until golden brown, about 35 to 45 minutes.

Let cool completely before using a sharp knife to cut into squares.

Apple Almond Coffee Cake

We were shopping at a mall yesterday where we came across a petite old man wandering around alone. With tubes inserted into his nose, he's hauling a ventilator which helps him breathe, I believe.

Yes, it was that kind of machine you see attached to a very sick patient in the hospital. Why that old man was carrying it while he's shopping? I don't know. Probably he needs it or he's trying to show off, cause when I looked down to that machine, a hanging note said, " You could have this prize for smoking." 

It's been almost 5 years since I decided to quit my 10-year smoking life. I don't think it's even necessary for me to stress how bad smoking is. Just ask yourself, my friends and family, if you want to have that non-returnable prize for the rest of your life.

(makes one 9" cake)

Ingredients:

2 Granny Smith apples
Juice from 1 lemon

1 1/2 cups + 2 tbsp all purpose flour
2 tsp baking powder
1/4 tsp salt

1/4 tsp ground cinnamon
1/4 tsp allspice
1 cup granulated sugar
3 eggs
3/4 cup sour cream
6 tbsp unsalted butter, melted
1/4 tsp almond extract
1 tsp vanilla extract
1 cup almonds, toasted and coarsely chopped
1/2 cup almond slices

Directions:

Preheat oven to 350F. Grease a 9" round cake pan.

Peel and dice the apples into 1/4" cubes, then squeeze a little lemon juice over the diced apples to prevent browning.  Toss the apples with 2 tbsp flour. Set aside.

In a large mixing bowl, combine the remaining flour, baking powder, salt, cinnamon and allspice then set aside.

In a stand mixer, whisk the eggs and sugar until light and fluffy, about 5 mins. Add sour cream, butter, almond extract and vanillle extract. Whisk to combine.

With the mixer on low speed, add half of the flour mixture to the egg mixture. Once combined, add the remaining flour mixture to combine.

Add chopped almond and the diced apples to the mixture and stir with a spatula until they are integrated.

Pour the cake mixture into the prepared cake pan, sprinkle the top of the cake with the almond slices. Bake for 50 mins or until a toothpick inserted in the center comes out clean.

Remove the cake from the oven, let cool for 30 mins before serving.

Rosemary Lemon Cookie

 
No doubt, rosemary is one of my favorite herbs. Last summer, we started to seriously grow it in our backyard, and it came with great success. It's been featured in savory dish and sweet treat. Then, I've realized that, unlike most of other herbs, rosemary does not die during winter. How can you not love this character?!

(makes around 24 cookies)

Ingredients:

2 sticks butter, room temperature

3/4 cup sugar

1 egg

1 tsp vanilla extract

1 tbsp fresh rosemary, finely chopped

2 tsp grated lemon zest

2 1/4 cup all purpose flour

1/2 tsp salt

Directions:

Beat butter and sugar together in a stand mixer until light and fluffy. Add the egg and vanilla, mix until well blended.

Add rosemary, lemon zest, salt and flour. Mix well.

Divide the dough in half and shape them into logs. Place on a piece of parchment paper. Roll the logs about 1 1/2" in diameter. Chill in the freezer for at least an hour.

Preheat oven to 375F. Take the logs out of the freezer. Cut the logs into 1/4" slices and place on a parchment covered baking sheet. Bake for 12-15 mins until the edges are golden brown. Cool on a wire rack.

Nutty Palmier

If you are into puff pastry and nuts, also if you are just like me, when you crave for some after-meal dessert, you simply want it right away, make these sweet butterflies. It only takes 20 minutes.

(makes a dozen)

Ingredients:

1/2 cup water
1 cup granulated sugar
2 tbsp honey maple syrup
2 tsp lemon juice

2 cups of chopped nuts of your choice (I used 1 cup each of pecan and walnut)

2 sheets puff pastry, defrosted
2 tbsp granulated sugar for dusting

Directions:

In a small sauce pan, heat the water, sugar, male syrup and lemon juice. Bring to a boil, then simmer under low heat for 10 mins. Set aside and let cool.

In a bowl combine the chopped nuts, pour the cooled syrup over the nuts. Stir gently to create a paste. Reserve some of the syrup to brush over the pastry sheets.
 

Place the first puff pastry sheet on a floured surface. Pour half of the nut paste mixture down the center of the puff pastry sheet. Use a spatula to spread evenly. Generously brush the bare parts of the pastry sheet with some of the reserved syrup.

Starting from the long side, roll the sheet towards the center. Do the same with the opposite side so they meet in the center. Brush with additional syrup to seal. Repeat process for the second sheet.

Sprinkle rolls with additional sugar, wrap in plastic, and place in the freezer for a few hours allowing it to firm up.

Preheat oven to 400F. Line a baking sheet with parchment paper.

Cut each piece of frozen dough crosswise into 1/2 inch thick slices. Place each slice 2 inches apart on a baking sheet.

Bake for 7 mins then switch and rotate baking sheet and bake for an additional 5 mins.

Remove from oven, and let cool completely on wire racks.

Coconut Bread with Walnut

I left a comment to Kenny from "Chic Eat" the other day saying I really wanted to have one of the lovely Dorayakis that he posted the pictures on Facebook. And he replied, " Okie, hehe......"

I did not have the Dorayaki eventually, but surprisingly Ethan got a lovely knitted hat instead from Kenny.

I met Kenny via blogging. We share the same passion towards food, same mother tongue, and one of the common friends, Fred, who has recently come to visit me and brought this adorable gift to Ethan.

Aren't you amazed by the beauty of blogosphere where completely strangers become friends? All those years when I've been away from my hometown, his blog is one of the corners where I wander around to gather my memories.

Thank you, Kenny. Big kisses and hugs from Ethan and me. Will definitely let you know how it goes when the model is ready to put it on! You know he's been pretty against putting clothes on lately.

This is what both me and Fred made today to tribute you. :P

(makes 2 loaves)

Ingredients:

6 eggs

3 cups sugar

1/2 cup canola oil

1/2 cup melted unsalted butter

1 tbsp vanilla

1 tbsp coconut extract

4 1/2 cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 1/2 cup coconut milk

1 cup unsweetened shredded coconut

1 cup chopped walnuts

Directions:

Combine the first 6 ingredients into the bowl of an electric mixer. Using the paddle attachment, beat ingredients on medium speed for 2 mins.

In a separate bowl, sift and combine flour, baking soda, baking powder and salt.

Add in flour mixture in two additions, alernately with coconut milk, mixing each addition just until incorportated.

Fold in coconut and walnut.

Pour into two greased loaf pans. Sprinkle coconut on top. Bake at 350F for 50 mins.

Remove from oven and place on rack to cool.