Tag Archives: fbcigers

Strawberry Panna Cotta

Panna Cotta is one of my daughter’s favourite desserts. She loves it plain with just a bit of vanilla flavour, but I prefer some fruits with it to cut down the richness. Valentine’s Day is coming up, so I made this panna cotta with strawberry sauce on top. It’s easy, tasty and perfect for the occasion ! The best thing for me is, my daughter and I can both enjoy it, with or without the sauce ! You can also use other fruits like mango, passion fruits, coconut or other berries. Happy Valentine’s Day ! Hope we all get to spend some time with our loved ones !  

Makes about 6 servings

For the panna cotta

  • 350 mL whipping cream
  • 150 mL milk (at least 2%)
  • 45 g granulated sugar
  • 5 mL pure vanilla extract
  • 6 g gelatin sheet or 1 envelope of gelatin powder

For the strawberry sauce

  • 360 g fresh strawberries (washed, hulled and cut into small pieces)
  • 90 g granulated sugar (adjust if needed)
  • 15 mL fresh lemon juice
  1. To make the panna cotta, bloom gelatin sheet in cold water until soft (alternatively, you can sprinkle gelatin powder over about 50 mL of milk)
  2. In a non-stick pan, heat whipping cream, milk and sugar over medium heat
  3. Turn heat off when liquid starts to bubble, add vanilla
  4. Gently squeeze out excess water from softened gelatin sheets and add into pot (or add the milk gelatin mixture if using powder), stir until all dissolved
  5. Pour into desired containers, cool then refrigerate until set, about 3-4 hours (To avoid a skin from forming, you can use a plastic wrap, pressing gently on top of the panna cotta when setting)     
  6. To prepare the sauceheat strawberries, sugar and lemon juice in a non-stick pot over medium heat
  7. Turn heat down to low when liquid starts to bubble
  8. Cook until thickened, let cool and puree
  9. When ready to serve, spoon strawberries sauce over panna cotta, decorate with finely chopped chocolate if desired
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Matcha (Green Tea) Chocolate Chips Cookies 

Few weeks ago, my daughter and I found a matcha latte mix in a local grocery store. We really wanted to try it but were a little skeptical at first. My daughter thought we could just get a small amount, so that’s what we did. To our surprise, it was very tasty ! And all you need is to do is add hot water or milk ! This has also given an idea to make this matcha chocolate chip cookies ! They are not the best looking cookies, but they sure taste good ! And don’t worry, you won’t turn into The Incredible Hulk after you eat them ! I actually had to make them twice to get the right taste, and as my daughter said, this second time is “matcha better” ! 

Makes about 24 cookies 

  • 120 g unsalted butter, softened 
  • 75 g granulated sugar 
  • 75 g demerara or brown sugar 
  • 1 egg
  • 5 mL pure vanilla extract 
  • 200 g all-purpose flour
  • 7.5 g matcha (green tea) powder 
  • 2 g baking powder
  • 2 g baking soda 
  • 1 g salt 
  • 90 g chocolate chips
  1. Preheat oven to 350ºF
  2. Sift together flour, matcha powder, baking powder, baking soda and salt, set aside 
  3. Using an electric mixer with the paddle attachment, cream together butter and sugars until light and fluffy 
  4. Add egg and vanilla 
  5. Add flour mixture in 2 to 3 parts, mix until blended 
  6. Stir in chocolate chips 
  7. Scoop into one inch balls and place on cookie sheets lined with parchment paper, about 2 inches apart (Alternatively, you can roll them into balls, and flatten them slightly, they will have a smoother surface) 
  8. Bake for about 10 to 12 minutes 

 

 

Gingerbread Cookies

I have to apologize ! I haven’t been able to post for a month ! I have been busy…very busy. I participated in two Christmas Fairs selling my baked goodies….for the very first time ! 

It was a lot of work, more than I anticipated, but it was well worth it ! It was a very rewarding experience. I’ve received many positive comments, from the set up of my table to how yummy my cookies were. More important, I feel so blessed to have so much support from family and friends, especially my daughter ! I couldn’t do it without her ! 

Gingerbread cookie was one of the items I sold at the fairs. I had posted a recipe before, but over the years, I have made a few changes to make it better. So here is an updated version !

For the cookies

  • 180 g all-purpose flour
  • 180 g cake and pastry flour
  • 3 g baking soda
  • 2 g salt
  • 6 g ground ginger
  • 3.5 g ground cinnamon
  • Pinch of ground cloves
  • Pinch of ground nutmeg
  • 120 g butter
  • 120 g brown sugar
  • 100 g molasses
  • 1 egg
  1. Preheat oven to 350ºF
  2. Sift together flours, baking soda, salt and spices, set aside
  3. Using an electric mixer with the paddle attachment, cream together butter and brown sugar until light
  4. Add egg and molasses
  5. Add flour mixture in 2-3 parts, mixing after each addition until just blended
  6. Refrigerate dough for about 60 minutes for easy handling, you can also freeze it for later use
  7. Roll on a lightly floured surface to about 0.5 cm in thickness
  8. Cut with cookie cutters
  9. Bake on a cookie sheet lined with parchment paper for about 8 minutes.
  10. Cool completely before decorating

For the icing 

  • 45 g meringue powder
  • 500 g icing sugar, sifted 
  • 90 – 120 mL warm water
  • 5 mL pure vanilla extract
  • 10 mL corn syrup
  • Gel food colouring
  1. Mix meringue powder with about 45 mL of water, let sit for a few minutes
  2. Stir in vanilla and corn syrup 
  3. Whisk into icing sugar using an electric mixer or a hand whisk
  4. Slowly add in more warm water until shiny and desired consistency (thicker for outlining and thinner for filling)
  5. Add food colouring

Gluten-Free Almond Thumbprint Cookies 

Halloween is over and Christmas is less than 2 months away ! Seriously ? Where did the time go ? And I am doing two Christmas Fairs in about 2 weeks ! This is my first time ever selling my cookies and baked goods ! I am super excited but nervous at the same time. How should I set up my table ? How much should I bake ? Am I going to have enough time ? Ahhhh……..My daughter told me the other day, “mom, don’t worry, just chill and do it and you will be fine ! ” OK, let’s take a deep breath and get organized, I can do this, I can do this ! Oh, and of course I can’t forget about my blog ! I wanted something that’s quick and easy…..How about thumbprint cookies ? Shortbread cookies filled with fruity jams, simple but absolutely delicious ! I made a gluten-free version this time by using ground almond. They are best to be consumed on the day you make it, so I would suggest making smaller batches. Although these cookies have less butter, they are still very rich and tasty ! Thanks to the high fat content of almonds. I totally need to eat a few of them to help me relax ! …..Wish me luck on my craft fairs ! And come visit me if you live around Richmond,B.C. ! 

Makes about 16 cookies

  • 90 g unsalted butter, soften 
  • 90 g icing sugar, plus more for dusting 
  • 240 g ground almond 
  • Pinch of salt 
  • 5 mL pure vanilla extract 
  • Jam of choice
  1. Preheat oven to 325ºF
  2. Cream butter and icing sugar with an electric mixer or wooden spoon 
  3. Add vanilla, then ground almond and salt, mix until combined
  4. Roll into one inch balls, place on baking sheet lined with parchment paper, about 2 inches apart 
  5. Make an indentation with your thumb in the middle of each ball (It’s normal for the dough to be slightly cracked)
  6. Bake for about 10 minutes 
  7. The indentations will flatten, gently press the middle again with the end of a wooden spoon while they are still fairly hot and soft 
  8. Let cool, then spoon jam in the middle. (If the jam is too cold to spread, you can warm it up in a hot water bath)
  9. Dust with icing sugar 

Halloween Monster Cupcakes 

I used to make my kids’ Halloween costumes when they were younger….fairy, witch, Thomas the Tank Engine, Ash from Pokemon, etc. Even though they don’t fit anymore, I still keep them in a box ! Maybe I am collecting too much “junk”, but they really brought back a lot of fond memories…..This year my daughter wants to be a grim reaper again, but scarier than the last two years. Yes, you read it right, it’s my daughter, not my son, and for the third time ! This was her on Halloween night two years ago ! She was only 8 ! Most 8-year-old girls would probably want to be a princess or a fairy, well….. not my girl ! 

Me? I am just going to make monster cupcakes ! These chocolate cupcakes with vanilla butter cream taste really yummy and are not scary at all ! They actually look quite adorable ! Happy Halloween ! 

Makes about 18-20 cupcakes 

For the chocolate cupcakes

  • 150 g all-purpose flour 
  • 150 g cake and pastry flour 
  • 50 g unsweetened cocoa powder 
  • 6 g baking powder 
  • 3 g baking soda 
  • 3 g salt 
  • 200 g granulated sugar 
  • 2 eggs, lightly beaten 
  • 180 mL buttermilk 
  • 60 mL vegetable oil 
  • 5 mL pure vanilla extract 
  • 180 mL boiling water 

For the butter cream frosting 

  • 240 g unsalted butter 
  • 480 g icing sugar, sifted 
  • 5 mL pure vanilla extract 
  • 30 -60 mL milk 
  • Gel food colouring 

You will also need candy melts, licorice sticks, candy eyeballs, etc for decoration

  1. To make the cupcakes, preheat oven to 350ºF
  2. In a large mixing bowl, sift together flours, cocoa powder, baking powder, baking soda and salt 
  3. Mix in sugar
  4. In another bowl, mix together eggs, buttermilk, oil and vanilla 
  5. Pour wet ingredients (except boiling water) into dry ingredients, mix until just blended 
  6. Gradually stir in boiling water, 3-4 tablespoons at a time, until just combined, batter will be runny 
  7. Pour into slightly greased cupcake cups and bake in tins for about 16-18 minutes 
  8. Cool completely before frosting 
  9. To make the frosting, use an electric mixer with the paddle attachment, start creaming butter 
  10. Gradually add in icing sugar, beat until fluffy
  11. Add vanilla, then milk, a little at a time, to desired consistency 
  12. Separate into batches, add gel food colourings
  13. Decorate cupcakes as desired 

Keep in refrigerator if not consume right away

 

 

Baked Cinnamon Doughnuts (with Butterscotch Glaze and Toasted Walnuts) 

Another school year has just started ! I can’t believe my son is in high school ! He is certainly excited to move on and become an official teenager, and I am happy to see him growing up and becoming more independent. But as a mom, I would never stop worrying about him ! Is he doing well at school, is he making new friends, and are they good kids, etc….Luckily, my kids and I are very close, and we would talk about almost everything…..I am sure there are things they don’t want me to know !

Since the kids are back to school, I finally have a little more time to work on my recipes. These cinnamon doughnuts are nice surprise ! I was trying to make some cinnamon apple waffles but they didn’t turn out right. So, I switched and made doughnuts instead. And I am so glad  I did ! They are so soft and tasty even without any toppings. But hey, why not kick them up 2 more notches ! The butterscotch glaze is heavenly ! No kidding, my daughter would have “drunk” the whole bowl if I didn’t stop her ! The toasted walnuts are really nice too, they add extra flavour and crunchiness. Pecans would also be a good alternative. You can refrigerate the extra butterscotch sauce for up to 1 week. Rewarm and drizzle it on some vanilla ice cream, and you’ll have another dessert !  

Makes about 12 doughnuts     

For the doughnuts

  • 300 g all-purpose flour 
  • 6 g baking powder 
  • 3 g baking soda 
  • 2 g salt 
  • 6 g ground cinnamon 
  • Pinch of nutmeg 
  • 30 g brown sugar 
  • 30 g granulated sugar 
  • 2 eggs (slightly beaten)
  • 300 mL buttermilk 
  • 60 mL vegetable oil 
  • 5 mL pure vanilla extract 

For the butterscotch glaze  

  • 60 g unsalted butter 
  • 120 mL whipping cream 
  • 120 g brown sugar
  • Pinch of salt
  • 5 mL pure vanilla extract

You will also need about 90 g walnuts 

  1. Preheat oven to 325ºF 
  2. Toast walnuts on a baking sheet lined with parchment paper for about 10 minutes, let cool and crush into small pieces
  3. Turn oven up to 350ºF
  4. In a large mixing bowl, sift together flour, baking powder, baking soda, salt, cinnamon and nutmeg, add both sugars
  5. In another bowl, mix together eggs, buttermilk, oil and vanilla extract 
  6. Add wet ingredients into dry ingredients, mix until just blended 
  7. Pour batter into lightly greased doughnut pans and bake for about 12 minutes, let cool
  8. To make the glaze, cook butter and whipping cream in a small non-stick pot over medium heat until butter melts
  9. Add sugar and salt , stir continuously until thicken and smooth  
  10. Add vanilla, let cool slightly
  11. To assemble, dip one side of doughnuts into the glaze, then the crushed walnuts, best to serve immediately

 

Butterscotch sauce recipe adapted from Mark Bittman, “How to Bake Everything” 

 

Books and Tools

 

How to Bake Everything: Simple Recipes for the Best Baking

Wilton Nonstick 6-Cavity Donut Pan

You can get the doughnut pans and the cookbook through the Amazon website by clicking the above link. I will receive a small compensation if you purchase the item. 

No Bake Chocolate Cheesecake 

Baking is one of my favourite things to do. But when it’s so hot outside, even the most devoted baker needs a break ! So I made these no bake cheesecake jars the other day. They are creamy, chocolaty, yummy and super easy to do ! 

As a food blogger, I am constantly looking for props that I can use without spending too much. Plates, cups, cutlery, baking tools, towels, etc. So, kitchenware stores, thrift stores, dollar stores and garage sales have become my favourite places to hang out. And I get super excited when I can reuse or recycle ! It’s like doing a makeover ! These cute little jars were containers of some petit pot yoghurts that I bought. They are perfect for individual desserts ! My only complain…..they’re too petit ! Cause these cheesecakes are so delicious and one is not enough !  

Makes about 8 servings

  • 12-15 graham crackers (or other cookies of choice)
  • 45 g unsalted butter,melted 
  • 120 g semi-sweet or dark chocolate, plus more for garnish 
  • 200 g cream cheese 
  • 120 g icing sugar, sifted  
  • 5 mL pure vanilla extract 
  • 240 mL cold heavy whipping cream 
  1. Crush graham crackers into crumbs and mix in melted butter 
  2. Spoon into containers, press down gently and refrigerate for later use 
  3. Melt chocolate in a double boiler or the microwave, cool slightly 
  4. Place one small mixing bowl in the freezer for about 20 minutes (for making whipped cream)
  5. In another mixing bowl, using an electric mixer, beat cream cheese, icing sugar and vanilla until smooth
  6. Add in melted chocolate, set aside
  7. In the cold mixing bowl, beat 120 mL of the cream until medium peak 
  8. Gently fold into the chocolate cream cheese until just combined 
  9. Spoon or pipe on top of graham cracker base (refrigerate if not serving right away)
  10. Just before serving, whip remaining cream to garnish, top with chopped chocolate