Tag Archives: recipe of the day

Berries and Tofu Smoothie Bowl (Vegan)

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 

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Lemon Coconut Muffins

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

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

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

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. 

Baked Matcha (Green Tea) Doughnuts

My family took a trip to Japan this summer and we had so much fun ! It’s a really fantastic country to travel. It’s clean, organized, modern yet traditional, there is so much to see. And the food was soooo good ! From fresh sashimi, ramen, to crepe, and everything matcha…..mmmmm, they were all super delicious !

fresh sashimi, teppanyaki, ramen, takoyaki octopus balls

creme brulee crepe, matcha parfait, soft cheesecake, pancake skewer

I think the only part we didn’t enjoy was the heat and the crowd. But we were actually very lucky, as Japan was hit by a powerful typhoon soon after we left, and also an earthquake in Hokkaido…just hope everything is ok…

Matcha (green tea powder) is really popular there, not only as a tea, but in many desserts ! Mochi, cake, cookies, ice cream, shaved ice, parfait, latte……the list is endless ! I wish I could bring all of them home….or I can try making them myself ! Here are my Baked Matcha Doughnuts ! They are as delicious as the fried ones but “matcha” more easier to make !

Makes about 8-10 doughnuts

For the doughnuts

  • 75 g all-purpose flour
  • 75 g cake and pastry flour
  • 60 g granulated sugar
  • 5 g matcha powder
  • 3 g baking powder
  • 1.5 g baking soda
  • pinch of salt
  • 1 egg
  • 150 mL buttermilk
  • 45 mL vegetable oil
  • 2.5 mL pure vanilla extract

For the glaze

  • 90 g icing sugar
  • 2 g matcha powder
  • 15-20 mL milk
  1. Preheat oven to 350 ºF
  2. Sift together flours, baking powder, baking soda, salt and matcha powder, set aside
  3. Whisk together egg and sugar until frothy, mix in buttermilk, oil and vanilla extract
  4. Add wet ingredients into dry ingredients, mix until just combined
  5. Pour batter into lightly-greased doughnut pans
  6. Bake for about 12 minutes, let cool in pans for 10 minutes, then completely on rack
  7. To make the glaze, sift icing sugar, whisk in milk until smooth
  8. Sift matcha powder and add a little at a time into icing mixture, whisk until no more lumps
  9. Dip one side of doughnuts into matcha glaze, best to serve within one day

Coffee Cake Muffins 

The past month has been super busy! Kids were on spring break, we went for a mini vacation to Portland with my parents. I came back to start a new pharmacy job, meanwhile trying to prepare for 3 Spring markets….. I was basically working 14-16 hours a day! It was exhausting but I had so much fun doing the markets. I love to share my baking passion and people’s responses are very positive and encouraging. I also love meeting and talking to other artisan vendors. It makes me really appreciate the time and effort that they put into their art, whether it’s food related or not. So go visit your local artisan markets and I am sure you will discover some very amazing local vendors and their products.

This is a recipe I did a while ago. I usually try to have one or two “spare” recipes so I can keep posting when I am busy. It’s a very simple muffin recipe but the crumble makes them taste so good! It’s a perfect afternoon snack with a cup of coffee! And definitely need it on my 16 hour-day!

Makes about 12 

For the muffins

  • 360 g all-purpose flour
  • 10 g baking powder
  • 4 g baking soda
  • 2 g salt
  • 200 g granulated sugar
  • 180 g unsalted butter, melted
  • 60 mL canola oil
  • 2 eggs, lightly beaten
  • 300 g sour cream
  • 10 mL pure vanilla extract

For the crumble

  • 60 g demerara or brown sugar
  • 90 g all-purpose flour
  • 2 g ground cinnamon
  • Pinch of salt
  • 60 g cold unsalted butter, cut into small pieces
  1. Preheat oven to 350°F
  2. To make the crumble, mix together flour, brown sugar, cinnamon and salt
  3. Rub in cold butter with fingers until resemble wet sand, set aside
  4. To make the batter, sift together flour, baking powder, baking soda
  5. Mix in sugar and salt
  6. Add eggs, vanilla, sour cream, melted butter and oil, stir until just blended
  7. Spoon half of the batter, then half of the crumble into lightly oiled and floured muffin tins
  8. Layer with the remaining halves
  9. Bake for about 25 minutes

Recipe adapted from Sour Cream Coffee Cake Muffins with Streusel Topping at www.justataste.com