Ever since I began baking, I have gone through countless recipes. First, I started off with bookmarking them in cookbooks. Then, I realized some cookbooks may look nice but they cannot always be trusted. Alas, I switched over to recipe sites (all hail allrecipes) where I’d go straight to the recipes with 4043 five star ratings – which is all well and good for classic heirloom recipes. But most grandmothers don’t have recipes like Slutty Brownies or Imploding Honey Custard Cake. So finally, I sold my soul to Pinterest and 41 boards later, there’s no turning back…
Some cravings come and go. Some are a little more persistent, but still avoidable by convincing yourself that broccoli and water are the basically the same as eating said unhealthy food item. Then there are the cravings that eat away at your soul and you literally cannot do/think about anything else until it is consumed. These cravings usually attack at times of great inconvenience, like studying.
Brownies are probably one of my greatest weaknesses. When I’m hungry, I’m craving brownies 90% of the time. There are so many species to the brownie genus: cakey, chewy, fudgy, frosted, plain, nutty, etc. And to me, there is no single superior brownie species – more brownie types simply equals more ways of ensuring an equal amount of happiness. So here’s yet another brownie recipe, because the more the merrier!
Happy Holidays! I hope everyone is having an amazing time with family, friends, delicious food and drink and is spending at least 50% of the day in pjs. We are already halfway through the holiday season and 3 days until the new year, which is just insane. 2015 was a crazy year with monumental events like our oldest sister tying the knot and Justin Bieber dropping the most solid comeback album. And then it was gone. Did it even happen? I guess I shouldn’t get ahead of myself. There are still 3 days left in the year. 3 days to accomplish anything left undone (e.g. making this awesome whole roasted cauliflower). Or not. I for one, will be continuing to lounge in my pjs, stuffing my face with chocolate crinkle cookies and mulled wine until 2016. [Read more…]
Am I in the habit of making things that sound more complex than they actually are? Pfft yes. And with a name that sounds like it should belong in the royal courts of a Persian fairy tale, this recipe from Amber Rose is definitely a case in point.
Alright, kids. We’re officially into cold weather season – I’ve hung up my 10 coats (all necessary for various levels of coldness). Here in Canada, we try to squeeze as much outside time as we can before we hibernate in our igloos during -30C cold spells or ice storms. Outside time means choosing to sit on a patio for lunch in a coat while trying not to catch pneumonia, picking more apples than we know what to do with or in my case, heading to my nearest forest with my handy ‘shroom hunting pig. But mostly, we like to wrap ourselves in a million blankets and binge watch netflix. I guess I shouldn’t generalize though. What I meant to say: I like to binge watch netflix while simultaneously binge eating a bowl of carbs. Anyways, whatever your choice of colder weather activity is, this pasta is perfect the post-hike/hunt/dog-sled/forage meal (or during said netflix binge). We should all boycott “netflix and chill” for “netflix and pasta”. Yay? Nay? Who’s with me?
For those of you yet to be introduced to mochi, allow me to lead you out of your deep, dark cave of oblivion – using the familiar guise of donuts to lure out the extra stubborn skeptics amongst you.
Portugal was the last destination before I flew home to Canada for graduation. It was also one of my favourite trips – I loved it so much that I have plans to move there one day. I honestly don’t know a single person who went there and didn’t obsess over the place. Our time in Portugal was an absolute whirlwind of extremely late nights/early mornings, great food, sangria, sand and too much sun. And if that doesn’t entice you enough, two words: custard tarts. [Read more…]
As young thugs, my sisters and I were obsessed with making “potions” in our plastic baby pool. These usually consisted of water, perfume and basically whatever was available in our backyard. To this day, I still enjoy throwing random liquids together – the only difference being that these mixtures are actually drinkable. Making drinks is the closest I can get to attending Snape’s Potions class…
Offer me a regular cheesecake and I’ll probably pass – maybe I’d give it a few nibbles for the sake of its crust – but add some matcha to the mix and I’ll be asking for seconds.