Tag Archives: food blog

Maple Pecan Tart 

“Pee-can” or “Puh-kahn”, no matter how you pronounce it, pecan is a very delicious and nutritious nut ! It’s high in fibre, healthy fats, magnesium and many other vitamins and minerals. It contains quite a bit of calories though, so don’t overindulge yourself if you have to watch your calorie intake. (Yeah, I know how hard that is, especially with this yummy tart !) I originally made a pecan pie, but I just felt that a buttery and crumbly tart would work better, and with the maple syrup…..Mmmmm, just so rich, aromatic and satisfying !

I found this beautiful rectangular tart mold in a discount store a few weeks ago and it’s perfect ! At first, I was worried the tart would break cause it’s so long, but it came out really nice ! My only problem now is to resist having a second piece ! 

Makes one 4″ x 14″ rectangular or one 9″ round tart

For the tart 

  • 120 g cold unsalted butter (cut into small pieces)
  • 75 g granulated sugar
  • 1 egg yolk
  • 180 g cake and pastry flour, sifted

For the filling

  • 150 g pecan halves
  • 100 g demerara or brown sugar
  • 40 g granulated sugar
  • 2 eggs
  • 80 g unsalted butter, melted and slightly cooled
  • 40 mL maple syrup
  • 5 mL pure vanilla extract
  • 2 teaspoons cornstarch
  1. To make the tart, mix together cold butter and sugar using a wooden spoon until no more lumps
  2. Add egg yolk, mix until blended
  3. Add flour all at once, mix with the wooden spoon, then transfer onto a table or counter and gently knead dough together (just work until ingredients are mixed in)
  4. Wrap with plastic wrap, refrigerate for at least 2-3 hours or overnight
  5. When ready to bake, preheat oven to 350ºF
  6. Knead dough until pliable
  7. Roll dough out to about 1/8 inch in thickness on a floured surface, dock with a fork
  8. Place inside slightly greased tart mold, trim off excess dough 
  9. Bake for about 8 minutes, let cool 
  10. Toast pecan in a pan without any oil over medium heat for about 5 minutes, set aside and let cool 
  11. Whisk together eggs and sugars until frothy 
  12. Add maple syrup, vanilla and cornstarch and melted butter, whisk until blended 
  13. Stir in 1/2 of toasted pecans (try to save the better pieces to put on top later)
  14. Put filling into cooled tart shell and top with remaining pecans 
  15. Bake for about 40 minutes until crust is golden and filling is set
  16. Cool slightly, serve warm 


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 



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



Thanksgiving Pumpkin Cake 

For Thanksgiving this year, I want to make something that I haven’t made before and is easy to put together. So I made this Pumpkin Cake ! I kept it light by using vegetable oil in the batter and just a small amount of butter in the frosting. I figured everyone might be running out of stomach space after a hearty turkey meal ! The maple walnuts are optional, but they are REALLY good and make the cake a lot more flavourful ! My daughter is usually my taste tester, but this time I got my mom to try it …..and she ate 2 big pieces of it, I guess that means it’s approved ! Happy Thanksgiving !

Makes one 8-inch square cake

For the cake 

  • 150 g canned or homemade pumpkin puree 
  • 200 g cake and pastry flour
  • 3 g baking powder
  • 3 g baking soda
  • 2 g salt
  • 5 g ground cinnamon
  • Pinch of ground nutmeg
  • Pinch of ground cloves
  • 100 g granulated sugar
  • 2 eggs, lightly beaten
  • 90 mL vegetable oil
  • 90 mL buttermilk
  • 5 mL pure vanilla extract 

For the frosting 

  • 250 g cream cheese, softened
  • 60 g unsalted butter, softened
  • 100 g icing sugar, sifted
  • 2.5 mL pure vanilla extract 

Optional toppings

Mix about 60 g walnuts with a tablespoon of maple syrup and toast in a 350°F oven for about 8 minutes.

  1. To make the cake, preheat oven to 350ºF
  2. Line bottom of baking tray with parchment paper, lightly grease and flour the sides
  3. In a large mixing bowl, sift together flour, baking power, baking soda, salt and spices
  4. Mix in sugar
  5. In another bowl, mix together eggs, oil, buttermilk and vanilla
  6. Add wet ingredients into dry ingredients, mix until just blended
  7. Fold in pumpkin puree
  8. Pour into baking tray and bake for about 25-30 minutes, let cool 
  9. Evenly trim off top and sides with a serrated knife 
  10. To make the frosting, beat together cream cheese and butter until creamy
  11. Add icing sugar and vanilla, beat until smooth
  12. Spread over top of cake
  13. Top with toasted walnuts if desired 

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 

Blueberry Galette 

Can’t believe summer is half-way through already ! I have been really busy, driving the kids around to different activities, keeping them occupied. If you are a parent, you would know, summer is actually busier than school days ! But they are having so much fun…..swimming, trampoline park, bowling, sleep over…..Although I am exhausted at the end of the day, seeing their happy faces makes it all worth it. Hey, kids are supposed to sleep in, play lots and eat lots during the summer, right ? With all the activities, meal times for us may not always be as regular and as healthy as I’d like. To balance that out, I make sure I stock lots of fruits at home. Luckily my kids are not picky eaters and love the summer fruits…blueberries, cherries, watermelon, peaches, etc.  And of course I use them to make desserts, like this blueberry galette. It’s basically a rustic blueberry pie and you don’t need to worry about making the crust neat and tidy. It makes a perfect summer dessert with some vanilla ice cream or whipped cream !

Makes one galette

For the crust 

  • 90 g unsalted butter (cut into small pieces and chilled)
  • 100 mL ice-cold water
  • 200 g cake and pastry flour, sifted
  • 15 g granulated sugar
  • 2.5 g salt

For the filling 

  • 200 g fresh blueberries 
  • 30 g granulated sugar 
  • 7.5 mL lemon juice 
  • Zest of 1/2 small lemon 
  • 7.5 g cornstarch 
  • 10 g graham cracker crumbs 
  1. To make the crust, combine flour,sugar and salt
  2. Rub in chilled butter with hands until resemble coarse crumbs, there should be pea-sized lumps of butter
  3. Add cold water and mix until dough just starting to form
  4. Transfer to a lightly floured surface, and press dough together (Do not knead)
  5. Wrap with plastic wrap and refrigerate for at least 1 hour or overnight (I actually doubled the amount of ingredients and kept half of the dough in the freezer for later) 
  6. When ready to bake, preheat oven to 375°F 
  7. Gently mix blueberries with sugar,lemon juice, lemon zest and cornstarch 
  8. Let sit for about 10 minutes 
  9. Roll dough out to about 0.5 cm in thickness 
  10. Sprinkle with graham cracker crumbs in the middle leaving about 5 cm from the edge, the crumbs help to prevent a soggy crust 
  11. Spoon filling on top  
  12. Fold and pleat edges over part of the filling
  13. Brush edges with water and sprinkle with vanilla sugar or granulated sugar 
  14. Bake for about 60 minutes until golden and filling is bubbling (you can cover it with aluminium foil for the last 15 to 20 minutes to prevent crust from getting too brown)
  15. Serve warm with whipped cream or vanilla ice cream 

Maple Cookies for Canada 150 

Yesterday was the last day of school and my son just graduated from elementary school ! Time really flies ! It seems like my little boy has turned into a young man overnight. I still remember his first day of preschool. He was a little scared and worried and so was I. 10 years later, he has become a positive, energetic young man eagerly entering a new stage of his life. I am 10 years older, still a little worried about what’s ahead of him. I encourage him to be kind and genuine, and try his best in everything he does. At the same time, I feel that I am growing and learning together with him, how to be a better person, a better mother……I found this quote for him and myself from Dr. Seuss, ” You’re off to great places, today is your day. Your mountain is waiting, so….. get on your way !” ……Okay, it’s time to get back to baking, otherwise I am going to cry….in a happy way.

This year is very special for all Canadians, it’s Canada 150th birthday ! There are celebrations all over the country. In our area, we have the Steveston’s Salmon Festival, concerts, ship boarding, fireworks and lots of food of course ! It’s going to be so much fun ! I am showing my Canadian spirit with these Maple Cookies ! Not only are they in the shape of a maple leaf, they are made with maple syrup ! Happy Birthday Canada !   

Makes about 16 depending on size

For the cookies 

  • 120 g all-purpose flour
  • 120 g cake and pastry flour 
  • 1 g salt 
  • 120 g unsalted butter (slightly softened)
  • 60 g sugar 
  • 2 egg yolks 
  • 60 mL maple syrup 
  • 5 mL pure vanilla extract
  1. Sift together both flours and salt, set aside 
  2. Using a wooden spoon, mix butter and sugar until blended 
  3. Add egg yolks and vanilla, then maple syrup
  4. Mix in flour mixture, then transfer onto a table or counter and knead gently until dough just come together 
  5. Wrap with plastic wrap, refrigerate for at least 2-3 hours or overnight
  6. When ready to bake, preheat oven to 325°F
  7. Roll dough flat to about 0.5 cm in thickness 
  8. Cut with cookie cutter, place on cookie sheets lined with parchment paper 
  9. Bake for about 10 minutes 
  10. Cool completely before icing 

For the icing 

  • 45 g meringue powder
  • 500 g icing sugar, sifted 
  • Pinch of salt
  • 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. In another bowl, mix icing sugar and salt together 
  4. Whisk in meringue powder mixture using an electric mixer or a hand whisk 
  5. Slowly add in more warm water until shiny and desired consistency (thicker for outlining and thinner for filling)
  6. Add gel food colouring