Tag Archives: recipe of the day

Cookies and Cream Ice Cream

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2020 has been a tough year for everyone.  Dealing with all the unknowns, stress, worries, even the lost of loved ones…..Reading all the news everyday can be depressing and exhausting.  For me, one way to deal with the stress is to do what I love.  Baking, making desserts……

I was making some macarons couple weeks ago. It is one of the trickiest thing to bake, even if you follow the recipe religiously, or you’ve made it a thousand times, it can still turn out to be a disaster !  Well, that’s what happened to me……I eventually succeeded but left with A LOT of egg yolks ! So 
I turned them into this Cookies and Cream Ice Cream ! It’s super easy to do, yummy and a perfect treat for hot summer days ! 

Makes about 1.5 L

  • 200 g granulated sugar
  • 6 egg yolks
  • 3 cups whole milk
  • 1.5 cup whipping cream
  • 1 vanilla bean or 1 tablespoon vanilla paste
  • 15-20 Oreo cookies (crushed)
    1. Whisk together egg yolks, sugar and 1/4 cup of milk
    2. In a non-stick pot, heat remaining milk, vanilla bean (scraped) or vanilla paste, over medium heat until just boiled
    3. Add 1/3 cup of hot milk into egg mixture to temper, then pour everything back into pot
    4. Heat over low heat, stirring constantly until just thickened. Mixture should coat back of spoon. Alternatively, you can use a thermometer, and heat until it reaches 82 ºC / 180 ºF 
    5. Remove from heat immediately, strain through a fine mesh twice
    6. Let sit in an ice bath, stir in whipping cream
    7. Let cool completely, cover with plastic wrap and refrigerate for at least 3 hours or overnight 
    8. Place in ice cream machine and churn according to manufacturer’s instructions
    9. Stir in crushed Oreo cookies and freeze until serve

     

 

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Orange Olive Oil Cake

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The world has changed a lot over the past few months… It’s literally a whole new world. We are in the middle of a pandemic….staying home, social distancing, online schooling have all become the new normal. It is no doubt a very stressful time. Nevertheless, I think we are all doing our best and staying positive. I am very thankful that my family is keeping safe and healthy.

Because of the situation, my spring market got cancelled, but I am still baking a lot. Last month, my friends and I did a charity bake sale. We sold lots of cookies, cupcakes, brownies……The support was overwhelming! Together, we raised $1000 for the Vancouver Hospital Foundation COVID-19 Response Fund. A big thank you to everyone that donated.

More time at home also means more time to work on recipes! I have been wanting to make an olive oil cake for a while. My first time eating one was years ago at a little cafe and I loved it. It makes the cake soft and moist without leaving a strong taste. I used orange for this recipe, but I think lemon will work wonderfully as well.

Makes one 9.5 inch bundt cake

  • 150 g cake and pastry flour
  • 150 g all purpose flour
  • 6 g baking powder
  • 3 g baking soda
  • 2 g salt
  • 180 g sugar
  • 2 eggs
  • 180 mL extra virgin olive oil
  • 180 mL milk
  • 50 mL fresh orange juice
  • zest of a medium orange
  • 5 ml pure vanilla extract
  • 4 mL pure orange extract
  1. Pre-heat oven to 350° F
  2. Sift together flours, baking powder, baking soda and salt, set aside
  3. Beat together sugar and eggs until frothy, using an eletrical mixer or hand whisk
  4. Mix in olive oil, milk, orange juice, orange zest and extracts
  5. Gradually add flour mixture and mix until just cooperated
  6. Pour batter into a 9-inch non-stick bundt pan and bake for about 35 minutes (you can use any other cake pan, but baking time may have to be adjusted)
  7. Dust with icing sugar when cooled if desired

Chocolate Madeleines

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Madeleines are buttery little cakes originated from France. These shell-like sweets are actually very easy to make. Of course, you will need a madeleine pan. The classic flavour is usually lemon. But as a chocolate lover and an avid baker, I am “obligated” to make some chocolate ones ! And (almost) everything is better with chocolate, right ? They may not be the most eye catching desserts, but they are absolutely delicious ! And I finally tempered my own chocolate! It’s much smoother and shinier !  Here is the recipe that I followed https://www.cordonbleu.edu/news/technique-tempering-chocolate/en . Again, it’s something that looks more difficult than it actually is.  All you need is a thermometer, good chocolate and some patience ! But trust me, it’s worth it ! 

Makes about 20-24 madeleines

  • 120 g unsalted butter + 30 g for greasing pan, melted
  • 60 g all-purpose flour
  • 90 g cake and pastry flour
  • 30 g unsweetened cocoa powder
  • 3 g baking powder
  • Pinch of salt
  • 180 g granulated sugar
  • 2 large eggs
  • 7.5 mL pure vanilla extract
  • melted dark chocolate for drizzles
  1. Melt 120 g of butter in a sauce pan or microwave, cool slightly 
  2. Sift together flours, cocoa powder, baking powder and salt, set aside 
  3. Whisk together eggs, sugar and vanilla until frothy 
  4. Fold flour mixture into egg mixture 
  5. Gently mix in melted and cooled butter, 2-3 tablespoons at a time until just blended 
  6. Cover and refrigerate for at least one hour or overnight 
  7. When ready to bake, prepare madeleine pan by melting about 30 g of butter in a sauce pan or microwave, cool slightly 
  8. Brush moulds with melted butter, coat with flour, tapping off excess
  9. Place coated pan in freezer for at least one hour
  10. Preheat oven to 375°F
  11. Drop about 1 tablespoon of batter into each mould without spreading it out
  12. Place madeleine pan on another large baking tray and bake for about 12 minutes 
  13. Cool in moulds for a few minutes then completely on rack 
  14. Drizzle with melted, tempered dark chocolate, best to consume within 2 days

Baked Pears

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Our fall weather has been kind of cold. It seems like we had summer, lots of rain, then winter is here …..Do you ever crave for a nice warm dessert after dinner on a cold night ? My daughter and I certainly do ! And often we want something that’s slightly healthier.  Here is one very simple recipe. You can just put it together just before having dinner, put it in the oven and it’s ready when you finish !  You can serve them with some vanilla yoghurt….or ice cream ! Well, I think that’s still pretty healthy….. 

Makes 4 servings

  • 4 ripe Anjou pears
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup crushed walnuts
  • 3-4 tablespoons maple syrup
  1. Preheat oven to 350°F
  2. Cut pears in halves and remove cores
  3. Mix together walnuts, cinnamon and maple syrup
  4. Spoon fillings into pears
  5. Sprinkle and drizzle with more cinnamon and maple syrup
  6. Bake for about 40 minutes until soft
  7. Serve warm with vanilla yoghurt if desired 

 

Blueberry Tarts

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I feel like I need 48 hours a day ! I seriously do. I have so many things I want to do, so many things I have to do but just not enough time…..I know I sometimes over-schedule myself, but at the same time, I feel the most productive this way….So yes, this post was done much later than I planned, but at least I manage to do it before the end of July! 😅

How can I not make something out of blueberries in the summer! We are so lucky to have some locally grown blueberries and I would buy at least 20 lbs of them! This is a super easy recipe. You can make the tart dough ahead of time and freeze it until use. Try to spoon the fillings in just before serving so the tart shells won’t get soggy.

Makes about three 4-inch tarts or six to eight mini tarts

For the tart shells

  • 120 g cold unsalted butter (cut into small pieces)
  • 75 g granulated sugar
  • 1 egg yolk
  • 180 g cake and pastry flour, sifted
  1. 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 molds, trim off excess dough
  9. Bake for about 12 minutes till golden, let cool

For the blueberry fillings

  • 300 g fresh or frozen blueberries
  • 75 g granulated sugar
  • 15 mL lemon juice
  • zest of half a lemon
  • 15 g corn starch
  1. In a non-stick pot, heat blueberries, sugar, lemon juice and lemon zest over medium heat
  2. When mixture starts to boil, sift in corn starch
  3. Mix until thicken, then let cool

Right before serving, spoon blueberry fillings into cooled tart shells

Berries and Tofu Smoothie Bowl (Vegan)

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Over the past year, I have been trying to eat less meat and more plant-based proteins. I was never a big meat eater, so the transition was pretty easy. To me, the change has been beneficial, especially for my gut. I have a lot less indigestion and heartburn. Trying to cooperate these ingredients in recipes has been fun too. Tofu is my favourite, I mostly use it in savoury dishes or soups, but I can also make it into a simple and nutritious sweet treat, like this smoothie bowl ! You can use any berries and toppings of your choice. For a thicker smoothie, freeze some of the berries first. Look at the beautiful and vibrant colours ! It’s definitely a treat for your eyes and your tummy !  

Makes one serving

  • 150 g mixed berries (I used fresh raspberries, frozen blueberries and blackberries)
  • 150 g soft tofu
  • 1 tablespoon of maple syrup to sweeten (optional)
  • Toppings of choice (other fruits, seeds and nuts)

Blend all ingredients together then add toppings 

Lemon Coconut Muffins

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My friends often ask me how I come up with recipe ideas. Most of the time is seasonal, like using berries in the summer and pumpkin in the fall. Sometimes it’s just sort of random and use whatever I have at home. The other day, I was cleaning up my pantry, I found a bag of shredded coconut, some coconut oil and a few leftovers that I’ve only used once or twice ! Then I remembered I had  some coconut milk in the fridge too ! (Wow…didn’t realize I love coconut so much…..) So, I came up with these very “coconuty” muffins ! I added some lemon juice and zest to add fresshness and balance the flavour, and I just love that golden crust on top ! So, if you have some extras lying around, don’t waste them ! Create your own recipes ! You may come up with something really delicious ! You never know !  

Makes about 8-10

  • 200 g all-purpose flour
  • 3 g baking powder
  • 3 g baking soda
  • pinch of salt
  • 1 egg
  • 100 g granulated sugar
  • 120 mL unsweetened coconut milk
  • 80 mL buttermilk
  • 60 mL coconut oil, melted and slightly cooled
  • 5 mL pure vanilla extract
  • 30 mL lemon juice
  • Zest of a small lemon
  • 30 g unsweetened shredded coconut + more to sprinkle on top
  1. Preheat oven to 350ºF
  2. Sift together flour, baking powder, baking soda and salt, side aside
  3. In a separate bowl, whisk together sugar and egg
  4. Mix in coconut milk, buttermilk, melted coconut oil, vanilla extract and lemon juice
  5. Add wet ingredients into dry ingredient, mix until just blended
  6. Stir in lemon zest and shredded coconut
  7. Spoon batter into muffin tins lined with lightly greased muffin cups, about 3/4 full
  8. Sprinkle top with more shredded coconut
  9. Bake for about 18-20 minutes

Caramel Brownies

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Compared to many parts of Canada, our winter in Vancouver has been very mild…..until 2 days ago ! A snow pile just dumped onto us in a matter of hours ! Seriously, I was still jogging in the morning at 9 am, it was cold, but no snow. Three hours later, everywhere was covered in white ! I guess it’s our turn to experience this cold snowy winter ! And what does a baker do when it snows ? Bake of course ! So I made these brownies and also had time to decorate a whole bunch of Valentine’s cookies ! The snow has made me more productive !

I like my chocolate desserts very chocolaty, and I mean VERY……And this brownie is not only chocolaty, but also soft, fudgy and chewy ! Who can say no to that ? Especially if you are making it for your Valentine’s ! Make sure you don’t overbake, in fact, a good brownie is often slightly underbaked. It’s best to serve them warm, reheat in the oven for a few minutes if you need.

Happy Valentine’s Day !

Makes about 10 – 12 brownies
For the batter

  • 180 g unsalted butter
  • 180 g semi-sweet chocolate
  • 40 g unsweetened cocoa powder
  • 2 eggs
  • 240 g granulated sugar
  • 5 ml vanilla extract
  • 135 g all-purpose flour
  • 2 g baking powder
  • 2 g salt
  • 10-12 caramel candies

For the caramel sauce

Melt together 30 caramel candies (about 240 g) and 1/2 cup of whipping cream in a non-stick pot over low heat until well blended, stirring frequently

  1. Preheat oven to 350ºF
  2. Sift together flour, baking powder and salt
  3. Melt butter, chocolate and cocoa powder in a bowl over a pot of simmering water, let cool for about 5 minutes
  4. Whisk together eggs, sugar and vanilla until pale
  5. Mix in chocolate mixture
  6. Add flour mixture and mix until blended, the batter can be quite thick
  7. Spoon half the batter into lightly-greased silicone molds, place a caramel candy in the middle, cover with remaining batter and bake for about 20 minutes
  8. Cool slightly, drizzle with caramel sauce and serve warm

Dark Chocolate Granola

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Happy New Year ! My first post of 2019 ! Do you have any new year resolution ? I am sure eating healthier is on everyone’s list, especially after the holiday indulgence…..but wait…..I still like my chocolates ?! So……let’s start with a recipe that has chocolate but also healthy and good for you ! How about granola ? It is easy to make and you can pretty much put whatever you like in there, nuts, seeds, dried fruits…..and yes, CHOCOLATES ! Use darker chocolate if you don’t mind the bitterness as it’s healthier. I used 85%, but if that’s too dark, you can use 60-70 %. Normally, I weigh all the ingredients in my recipe, but granola is very flexible, you can easily adjust the amount to your taste. 

I hope everyone is off to a good start this year ! Stay healthy and be happy !    

Makes about 2 cups     

  • 1 cup quick oats
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup dried cranberries
  • 1 tablespoon chia seeds
  • 1 tablespoon unsweetened cocoa powder
  • 50 g dark chocolate, coarsely chopped (I used 85 %) 
  • 1/4 cup maple syrup
  • 3 tablespoons melted coconut oil 
  • 1 teaspoon pure vanilla extract 
  1. Preheat oven to 300ºF
  2. Mix together all dry ingredients 
  3. Add maple syrup, coconut oil and vanilla extract, mix well
  4. Place a thin and even layer on cookie sheet lined with parchment paper
  5. Bake for about 20 minutes, stirring once
  6. Cool and store in air-tight container for up to 2 weeks

 

 

Mini Apple Walnut Loaves

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When my kids were younger and were still in Scouts, we used to sell apples to raise money every September. It takes quite a bit of courage for a 6 and a 9-year-old to go up to strangers and ask for donations. It was such a good experience and I was so proud of them. Now that their interests have changed and we are no longer in Scouts, I really miss those years of fund-raising, camping, hiking and all the other activities that we have done….  

Fall is the apple season and there are so many different kinds of apple. Gala is my favourite ! It’s not too big, it’s sweet and has the perfect texture for eating or baking. And I made these mini loaves with walnuts the other day. They taste best when warm….and even better with a scoop of vanilla ice-cream ! I like to make them in mini loaves as you don’t need to bake them as long and can freeze them very easily for later.  

Makes 4 mini loaves (dimensions of pans: 5.75 x 3.25 x 2.25 inches)

  • 360 g all-purpose flour
  • 10 g baking powder
  • 4 g baking soda
  • 2 g salt
  • 3 g ground cinnamon
  • 100 g granulated sugar
  • 100 g demerara or brown sugar
  • 2 eggs
  • 180 mL vegetable oil
  • 150 g sour cream
  • 10 mL pure vanilla extract
  • 400 g diced apples, about 3-4 apples (I used Gala, washed, peeled and cored)
  • 120 g coarsely chopped walnuts
  1. Preheat oven to 350°F
  2. Lightly oiled and floured 4 mini loaf pans
  3. Sift together flour, baking powder, baking soda, salt and cinnamon, set aside
  4. Whisk together eggs and sugars until frothy, mix in oil, vanilla and sour cream
  5. Add wet ingredients into dry ingredients, mix until just cooperated
  6. Stir in apples and walnuts
  7. Pour batter into 4 loaf pans and bake for about 35-40 minutes

 

Tools that I used 

Chicago Metallic 59440 Commercial II Non-Stick Mini Loaf Pans, Set of 4

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