Monthly Archives: September 2015

Simple Crepes

Crepe is actually very easy to make. You can have it anytime of the day. You can serve it with fresh fruits and whipped cream, nutella, even ham and cheese !  It can be quite expensive if you eat it in a restaurant or even just at a food court.  So why not make it fresh at home !

Makes about 6 crepes

  • 1/2 cup all-purpose flour, sifted
  • 1/2 tablespoon granulated sugar
  • pinch of salt
  • 2 eggs (beaten)
  • 3/4 cup milk
  • 1+1/2 tablespoon unsalted butter (melted)
  1. Mix flour, sugar and salt
  2. Whisk in eggs, milk and butter until smooth
  3. On a lightly oiled non-stick pan or skillet,  pour about 1/4 cup of batter gently swirl pan to coat thinly and evenly
  4. Cook until bottom starts to turn brown, about 1 minute
  5. Loosen sides with a spatula, flip crepe over, cook the other side
  6. Serve with fillings of your choice

You can make the batter ahead and keep it in fridge for up to 2 days.


The Climbing Bars (Healthy Granola Bars)

I started doing indoor rock climbing with my 7 years old daughter about 4 months ago.  It is a wonderful sport for both kids and adults.  Not only does it get you physically active (very active indeed!) , it also helps to boost your self-confidence and perseverance.  Often after I climb or after any other kind of exercise, I get really hungry, but I don’t want to eat something too heavy. Granola bar is an excellent choice.  It gives you all the energy you need, and of course, homemade is always the best !

Makes about 30-40 mini bars
Total time = 40 minutes

  • 2 cups quick oats
  • 1 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/2 cup raisins
  • 1/2 cup semi-sweet chocolate chips
  • 1/4 cup dried cranberries
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup sunflower seeds
  • 1/4 cup blanched almond slices
  • 1/2 cup vegetable oil
  • 1/4 cup fancy molasses
  • 1 egg (beaten)
  • 1 teaspoon pure vanilla extract
  1. Preheat oven to 350ºF
  2. In a large mixing bowl, mix together all dry ingredients 
  3. Add oil, molasses, egg and vanilla extract
  4. Mix all ingredients together using a wooden spoon or hand
  5. Pour into 7 inch x 11 inch baking pan (or any appropriate size you have) lined with parchment paper
  6. Press firmly and evenly 
  7. Bake for about 30 minutes, until edges start to turn brown
  8. Cut into bars when completely cool

Mango Mousse

My parents were on a cruise ship last week and they brought back two beautiful shot glasses for me. Then I thought, what can I put in these glasses besides wine…….Mousse was the first thing that came to my mind.  When I was grocery shopping yesterday, I found some nice mangoes, so here it is ! A creamy mousse with a refreshing flavour.

Makes about 6 servings

  • 200 gram fresh mango puree
  • 4 tablespoons granulated sugar (adjust to your own taste)
  • 1 cup whipping cream (cold)
  1. Put a stainless steel bowl in freezer for about 15 minutes
  2. Heat mango puree and sugar in a non-stick pot over low heat until sugar dissolved, let cool
  3. Using an electric or hand-held mixer, whisk cream in cold bowl until thick and creamy
  4. Gently mix mango puree and whipped cream until smooth
  5. Chill and serve

Butter Cookie Sandwich with Chocolate Ganache

This cookies are so fun to make. You can use any of your favourite cookie cutters to make different shapes and decorate any way you want. Get the kids involved ! They would love it. For the fillings, I used chocolate ganache just because I love chocolate. You can actually sandwich these cookies with any fillings, e.g. fruit jams, nutella, peanut butter, vanilla cream….even ice cream!

Makes about 20-25 sandwiches

For the cookies

  • 1 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 3 cups pastry flour
  • 1 + 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons milk
  1. Preheat oven to 350°F
  2. Sift flour, baking powder, salt together, set aside
  3. Using an electric mixer with paddle attachment, cream butter and sugar until fluffy
  4. Add egg, vanilla and milk, mix well
  5. Add flour mixture in 2 – 3 portions
  6. Mix until a dough is formed, scraping sides of mixing bowl
  7. Roll dough flat on flour surface, about 2-3 mm thickness
  8. Cut with cookie cutters
  9. Bake on cookie sheets lined with parchment paper for about 8-9 minutes until edges turn brown
  10. Cool on cookie sheets for about 5 minutes,  then completely on rack

If the dough is too soft to roll, you can put it in the fridge for about 1 hour before rolling.

For the chocolate ganache filling

  • 8 ounces semi-sweet chocolate,  finely chopped
  • 1 cup whipping cream
  • 1 teaspoon pure vanilla extract
  1. Heat whipping cream in a non-stick pot just until starting to boil
  2. Pour hot cream over chopped chocolate
  3. Wait 1 minute, add vanilla, then stir until smooth
  4. Let cool to room temperature

To assemble, spoon chocolate ganache between 2 cookies and decorate

Tiramisu in a Glass

This is a quick and simplified version of tiramisu.  You can put it in a nice wine glass and I am sure your dinner guests will be impressed !

  • 1 cup mascarpone cheese
  • 1/4 cup icing sugar
  • 1 tablespoon instant coffee
  • 1 teaspoon of granulated sugar if desire
  • 6-8 lady fingers
  • 2 tablespoons unsweetened cocoa powder
  1. Dissolve coffee in about 2 tablespoons of hot water, add a teaspoon of granulated sugar to sweeten slightly if desire, place coffee in a shallow plate
  2. Cut lady fingers in smaller pieces to fit in glass
  3. Beat cheese and sugar together for about 3 minutes until creamy and smooth
  4. Dip lady fingers into coffee
  5. Layer cheese, lady fingers, cocoa powder in glass

If you cannot find mascarpone cheese, you can substitute it with cream cheese. You can dip the lady fingers for a longer time in the coffee if you want a stronger coffee taste.  

Chocolate Truffles

I am a big chocoholic, and I do mean BIG! One thing my house never runs out of is chocolate. Whether I am in a good or bad mood, I have to eat it!  Maybe that’s not a very good thing……but it makes me happy!  That’s all that matters!

Makes about 16 -20 truffles

  • 8 ounces semi-sweet chocolate, finely chopped
  • 1/2 cup whipping cream
  • 1 teaspoon pure vanilla extract
  • Unsweetened cocoa powder or coatings of choice (e.g. shredded coconut, crushed nuts, sprinkles)
  1. Pour whipping cream in a non-stick pot over medium heat until simmering 
  2. Pour hot cream over chocolate, let sit for one minute, add vanilla
  3. Stir until chocolate melted and smooth
  4. Cool, then put in fridge for about 2 hours
  5. With the help of a melon scooper or a teaspoon, roughly shape about 2 teaspoons each into balls
  6. Put them back in the fridge for another 2 hours or overnight
  7. Shape into round balls with hands, then roll over unsweetened cocoa powder or other coatings of choice
  8. Keep in fridge

If the chocolate doesn’t melt completely with the hot cream, you can put it over a pan of simmering water for a few minutes

Easy Apple Chips

School is starting soon, this is an easy homemade snack that the kids can bring to school. It’s very healthy and you don’t need to worry about nut allergies. You can just bake the apples plain or flavour them lightly with sugar and cinnamon. They store well, so you can make a big batch and keep them in an airtight container.

  • 2-3 apples, any kind
  • 1 teaspoon ground cinnamon, if desired
  • 4 teaspoons granulated sugar, if desired
  1. Preheat oven to 200 ºF
  2. Mix cinnamon and sugar
  3. Wash, core and cut apples into thin slices
  4. Place slices on baking sheets lined with parchment paper
  5. Sprinkle top lightly with cinnamon sugar, if preferred
  6. Bake for about 1 hour, flip them over, sprinkle other side with cinnamon sugar, then bake for another 1 to 1+1/2 hour
  7. Cool completely and store in airtight container

Chocolate Birthday Cupcakes

My son turns 11 today! I can’t believe how fast time has gone by. My little boy is now a little man! He eats way more than I do and beats me in arm wrestling every single time! Happy Birthday my little man !

Makes about 12

For the cupcakes

  • 3/4 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 5 tablespoons coconut oil, melted
  • 2 eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk, at room temperature
  1. Preheat oven to 350 °F
  2. Sift together flour, baking powder, baking soda, salt and cocoa powder, set aside
  3. Using an electric mixer with the paddle attachment at medium speed, mix together eggs, sugars, coconut oil and vanilla extract
  4. Mix in half of flour mixture and half of buttermilk
  5. Add the other half, mix until just blended, do not over mix
  6. Pour into slightly greased paper muffin cups, about 1/2 full
  7. Bake in muffin tins for about 18 minutes (toothpick should come out clean when inserted into middle of cupcakes)
  8. Cool completely before frosting

For the frosting

Makes about 2 cups

  • 3/4 unsalted butter, room temperature
  • 2 cups icing sugar,sifted
  • 1 teaspoon pure vanilla extract
  1. Using an electric mixer with paddle attachment, blend sugar and butter until smooth
  2. Add vanilla, mix well