Monday, 21 July 2014

Matcha Coconut Mochi

1 16 oz box Mochiko flour [I used Blue Star brand] 
1 cup organic cane sugar 
1 1/2 cups organic coconut sugar
2 tablespoons matcha powder
2 tsp baking powder
1 12-oz can Evaporated milk
1 14-oz can Coconut milk
3 eggs
2 tsp pure vanilla extract
1 stick butter, melted

1. Preheat oven to 375 degrees F.  Spray a pyrex pan (13 x 9 x 2") pan with coconut spray. 
2.  In a large bowl, sift together mochiko flour, sugars, baking powder and matcha.  Mix well.
3.  In a separate bowl, combine the evaporated milk coconut milk, eggs and vanilla and mix well.
4.  Pour into the prepared pan 
5.  Bake for 50-60 minutes or until golden brown.
6.  Cool to room temperature before cutting.

Monday, 7 July 2014


Fresh local strawberry & vanilla ice cream tarts 
In keeping with my "Lazy Summer" theme I started with my last post, I thought I'd show you a sneaky-delicious treat to use up those local strawberries that are so juicy sweet this month.  After we visited the driving range in Richmond, we noticed the blueberry & strawberry farm next door to it had a "U Pick" sign.  It didn't take much to convince the kids to pick berries.  They were half-way across the strawberry field before I could finish "Do you want to pick..."

Sunday, 6 July 2014

Matcha Madeleines (GF)

Matcha Madeleines (gf).  Note the "hump"...a good thing 
Madeleines are one of the most beautiful little cakes I've ever seen and positively scream of lazy days on the patio.  Perfect for afternoon tea or coffee.

Saturday, 5 July 2014


This Lazy Cool Cucumber Salad is what I look most forward to during a bbq each summer. 
Chop the cucumber in 1 cm rings and then in quarters

Monday, 2 June 2014


Gluten Free Banana Chiffon Cake
Right.  It's been a long time since my last post.  
No regrets though (sorry dear readers) as real life takes precedence over virtual life!
"Cloud 9" GF Flour Blend from Costco & Whole Psyllium Husks

Saturday, 4 January 2014

Chocolate Quinoa Layer Cake with Chocolate SMB

Chocolate quinoa layer cake with Chocolate Swiss Meringue Buttercream
Booya. I feel huge.  I've been eating nonstop since holidays began.  This Chocolate layer cake was a dessert I made for a NYE dinner party.

I doubled my usual cupcake recipe and baked the batter in 8 inch circular pans.  Then I ended up reserving one layer for the freezer as I thought 3 layers would be enough.  And it was.  I had just enough SMB to frost all the sides.  The layers were moist and I did not have to slice them though if you like lots of frosting I guess you could.  However, at that point you would also need way more buttercream.

I thought of melted chocolate decorations as I was too lazy to pipe buttercream around the cake.  I think they turned out quite well considering I had not made these before.  I made big evergreen trees and plastered them on the sides of the cake.  Then I topped the centre of the cake on top with a daisy and a bunch of swirls of chocolate. 

For the over the top Chocolate Swiss Meringue Buttercream, I used THIS recipe and added 4 oz dark melted chocolate to the buttercream.
For the Chocolate Quinoa Layers, I used THIS recipe BUT ADDED 1/4 CUP MORE COOKED QUINOA TO EACH BATCH.  It has more quinoa than the original recipe; is baked in 8 inch layers (2) and I doubled the recipe and added 5-10 minutes to the baking time.  Make the recipe twice because only one batch will fit in your blender or processor anyway.  You will kill your Vitamix if you try to do a double batch (and it won't fit anyway).  Freeze one of the layers so that you'll have 3 layers in total from the double-batch (or make extra cupcakes with the batter after you make 3 layers).

Wednesday, 18 December 2013


1 cup (2 sticks) unsalted butter, softened
¾ cup granulated sugar
1 large egg plus 1 egg white, beaten
1 teaspoon pure vanilla extract (or 1 vanilla bean, ground up)
2 ½ cups sifted all-purpose flour
¾ teaspoon coarse salt
½ cup fine sanding sugar

1. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 2 minutes. Mix in whole egg and vanilla. Reduce speed to low. Add flour and salt and mix until combined.

2. Halve dough; shape each half into a log. Place each log on a 12-by-16 inch sheet of parchment. Roll in parchment to 1 ½ inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Transfer to paper towel tubes to hold shape, and freeze until firm, about 1 hour.

3. Preheat oven to 375ºF. Brush each log with egg white; roll in sanding sugar. Cut into ½-inch thick rounds. Space 1 inch apart on baking sheets lined with parchment. Bake until edges are golden, 18 to 20 minutes. (cakebrain note: ensure the cookies are golden brown and they'll taste much more flavour as well as a better crunch). Let cool on sheets on wire racks. Store in airtight containers at room temperature up to 3 days.

Nothing says Christmas more than the smell of baking sugar and butter in the oven.  'Tis the season to watch the waistline spread!

This has been a tough year for me baking-wise.  There simply is no time for my fave hobby.  I do miss it so.  I have learned that I need to let go of the notion that I have to bake 8 different cookies and craft together a homemade selection of artisanal cookies and treats for my Christmas giveaways.  Not happening, folks!  Fulltime teaching, mentoring and mommying doesn't allow me to anymore!
This classic Vanilla bean butter cookie is perfectly easy.  I double a batch and keep rolls in the fridge for baking off fresh and gifting.   I make another double batch Gluten Free for myself and my GF buddies too. It is such a versatile recipe it was also used for my Tiffany Snowflake cookies pictured below.  Give it a try and don't beat yourself up if you can't make the snowflake.  It is simply gorgeous as it is packaged in cellophane bags too.   Make sure the cookies are baked until golden brown or you won't truly get that lively nutty flavour from the butter.  I like mine almost burnt but they don't look as festive.  Lol.

Merry Christmas dear readers and Happy New Year!

I am so geeky I sometimes surprise myself!  This batch was gifted to IT (love you guys!) and they of course know what a QR code is.  You do know what a QR code is, don't you?  If you don't know, don't attempt it because you're not tech-inclined and I'm not telling! lol  HOHOHO!

Thursday, 31 October 2013

Happy Hallowe'en!

Happy Hallowe'en!

I baked a batch of my Chocolate Quinoa Cupcakes (GF) for my daughter's Girl Guides & Brownies Hallowe'en party.  A batch of regular cupcakes makes 48 mini cupcakes.  I piped on vanilla buttercream, sprinkled orange sprinkles and then free-hand drizzled melted dark chocolate from a parchment cone onto parchment paper in the form of pumpkins.  

After the chocolate pumpkins dried, we placed one on each mini cupcake.  I think they look pretty cute!  I was surprised how well the chocolate pumpkins turned out. 

Saturday, 12 October 2013


Well, it seems like everyone's chosen a picture from my food blog and has not given proper attribution where it is due.  It is so prevalent that it's scary.  People have no issue with stealing a picture from the web and posting it next to their recipe or a different recipe.  

The original picture comes from my blog post for Coconut Vanilla Bean Rice Pudding Brûlée (which happens to be awesome).

Thursday, 5 September 2013


Pretty Banana Bread Madeleines (gluten free)
How long can a working mom sustain this bento madness?

Thursday, 22 August 2013

Wednesday, 21 August 2013


Coconut Butter Mochi cakes are gluten free additions to a school lunchbox. And they look cute in the mini flower shape.

Tuesday, 20 August 2013

Lunchbots Quad Bento Lunchbox: Floral Fun

Ham sandwich flowers, baby carrots with ranch dip (in round container), blueberries,cantaloupe flowers watermelon flowers and a pineapple skewer.

Sunday, 14 July 2013


Forgive me for I have sinned:  I ate this voodoo doughnut.  But when in Portland, one must indulge.  I love it when the red jelly oozes out of the centre of the chocolate frosting covered long-john.  fab.

Oh yah. Summer.  It's been a while since I've posted what with life, teaching and mentoring.  I am taking this summer off and really trying to de-stress.  So what's new? I've purchased a new Fuji X100S camera.  It's retro cool.  All the pics here were taken with it.  I haven't figured out how to use it yet...but that'll come with time and practice.

Wednesday, 15 May 2013


Meet my friend, the 1M Wilton Tip.

So you want to learn how to swirl buttercream like a professional?

I created a couple of Vine looping videos for you with the help of my 6 year old.  She held the iPhone and tapped the screen to help me tape the videos.

On the first take, the buttercream farted.  I had air pockets in the piping bag and didn't burp the bag so thus the fart at the end.  Just do as I say (and not as I do) and burp your bag (getting all the air pockets out) and you won't the have a buttercream fart.  This entails simply squeezing a small amount of buttercream into a container while twisting from the top to get rid of the air pockets.

In the second video there are no buttercream farts.  I don't pile on the buttercream like they do in the bakeries because we simply don't like that much buttercream on the cupcakes.  But do as you please.  You can take your sweet time building a higher conical mound of buttercream if you're so inclined.

Roasted Cauliflower and Onions with Parmesan

So there are no excuses explaining my long absence.

All I can say is come summer time (yippee!) I will definitely be blogging more and posting more delicious recipes.

Sunday, 17 March 2013

Looping Video Food Porn Reviews: The Vine App

This is my first time using The Vine App: 6 second looping videos.   I'm still not sure whether I like this over still shots. It gets me all dizzy watching the looping videos. Perhaps I need to work on my perspective and filming techniques. You can create stop-motion or short video clips. I think this could be a good thing if I can improve my filming techniques.


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