Tag Archives: food blogger

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 I originally made a pecan pie, but I just felt that a buttery and crumbly tart would work better, and with the maple syrup…..Mmmmm, just so rich, aromatic and satisfying !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 



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

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 

Classic Madeleines 

Madeleines are something that have been in my mind for a long time. These elegant looking mini cakes are so buttery and tasty. They are not difficult to make, you just need a little patience as both the batter and the molds have to be chilled before baking. And yes, you do have to buy the Madeleine pan to get that shell-liked shape, but for about $20-$30, it’s worth it. Well, I guess that’s from a baker’s point of view ! My kids often tell me I spend too much on my baking stuff, but hey, these are my toys, plus I don’t buy expensive clothes, handbags or jewellery like other people do ! Most importantly, I am doing something that makes me happy ! And when mom is happy, everyone’s happy ! 

Makes about 22-24 

  • 120 g unsalted butter + 30 g for greasing tray, melted 
  • 90 g all-purpose flour 
  • 90 g cake and pastry flour 
  • 3 g baking powder 
  • Pinch of salt
  • 150 g vanilla sugar or granulated sugar 
  • 2 large eggs 
  • Zest of one lemon 
  • 15 mL lemon juice 
  • 5 mL pure vanilla extract 
  • Icing sugar for dusting 
  1. Melt butter in a sauce pan or microwave, cool slightly 
  2. Brush madeleine moulds with about 30 g of melted butter, coat with flour, tapping off excess
  3. Place coated pan in freezer for at least one hour 
  4. Sift together flours, baking powder and salt, mix in sugar, set aside 
  5. Using an electric mixer, beat together eggs, lemon zest, lemon juice and vanilla until frothy, about 5 minutes 
  6. Fold flour mixture into egg mixture 
  7. Gently mix in 120 g of melted (and cooled) butter, 2-3 tablespoons at a time until just blended 
  8. Cover and refrigerate for at least one hour or overnight 
  9. When ready to bake, preheat oven to 375°F
  10. Drop about 1 tablespoon of batter into each mould without spreading it out
  11. Place madeleine pan on another large baking tray and bake for about 12 minutes until edges are golden 
  12. Cool in moulds for a few minutes then completely on rack 
  13. Dust with icing sugar, best to eat within 2 days 

Recipe adapted from Mark Bittman, “How to Bake Everything” 

Tools and Books 

Chicago Metallic 26631 12-Cup Nonstick Madeleine Pan

How to Bake Everything: Simple Recipes for the Best Baking

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