milk&honey cafe

Monday, March 30, 2009

Stress is the new black

white chocolate macadmia cookies

Is it just me or is everyone just totally stressed out lately? I might be just staring at the big elephant in the room, aka the economic depression, but I think it's a little more than that. Or is it just that? I guess the poor economy makes everyone stressed out. Myself--graduating in a couple months--for one. Everyone tells me that I'm graduating at the worst time: trying to jump start a career while there are tens of thousands of people getting laid off. Eeek!

white chocolate macadmia cookies

I'm really feeling the pressure of having to find a job soon, let alone just trying to get all my school projects done in time. My parents are amazingly supportive and wonderful to me, yet I still feel the pressure of getting the first steps of my career right constantly from them. Sighhh. I have surging desires to move out and be independent too, but how could I if I can't afford it!

white chocolate macadmia cookies

But I'm not alone. Most definitely not. It's all around me. My fellow graduating class, all of the fellow new young professionals, not so new and young professionals, not necessarily professional workers, and... pretty much everyone trying keep their chin up during this hard time. And so maybe this is the perfect time to just reach out and get through the dark together! Everything will eventually get better, that's for sure, because there's a season for everything. So wouldn't it be great if we got out of this with a little more peace in ourselves, and with each other? Wouldn't it be awesome if we actually got something good out of this in the end?

I loove this song: Everything is everything by Lauryn Hill. (It's on my music player to your left!)

Now, everything is everything
What is meant to be, will be
After winter, must come spring
Change, it comes eventually

Sometimes it seems
We'll touch that dream
But things come slow or not at all
And the ones on top, won't make it stop
So convinced that they might fall
Let's love ourselves then we can't fail
To make a better situation
Tomorrow, our seeds will grow
All we need is dedication


white chocolate macadmia cookies

Okay, that's enough rambling on my part. What brought me to talk about this in the first place? Oh right. These cookies. Hehe. I baked these cookies for my boyfriend who had two exams yesterday and he seemed pretty stressed out with everything too. So in order to cheer him up and give him a sugar boost, I baked some cookies and brought them to him. And yes! It worked! (Right Andrew?) There's always a way to make life a little brighter and sweeter, and cookies are definitely one.

white chocolate macadmia cookies

I had some great macadamia nuts I got as a gift and I realized I had white chocolate left in my pantry so I searched for a good recipe. Ugh.. it's always hard finding a good recipe isn't it? I guess I sorta judge the recipe on the photo a lot, but that's not always a good idea. Anyway, after a few hours of browsing through the web, I decided to pick this one because it seemed simple enough and sounded about right for a soft and chewy cookie. The verdict? Almost there. It was much more dense that I thought it would be, but it was surprisingly chewy. Kinna on the hard side, but still softish when you chew into it. I would probably look for another recipe next time, but please try it for yourself and see if you like it!! :)

White Chocolate and Macadamia Nut Cookies

about 3 dozen


ingredients

2 c. plus 2 tbsp all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
12 tbsp (1 1/2 sticks) unsalted butter, melted & cooled until warm
1 c. brown sugar, packed
1/2 c. granulated sugar
1 large egg plus 1 yolk
2 tsp vanilla extract
1 c. white chocolate chips
3/4 c. macadamia nuts, toasted and halved


directions

1. Preheat oven to 325F. Adjust oven racks to upper & lower-middle positions. Line cookie sheets with parchment paper.
2. Whisk dry ingredients together; set aside.
3. With electric mixer, or by hand, mix butter & sugars until thoroughly combined. Beat in egg, yolk and vanilla until combined.
4. Add dry ingredients slowly and beat at low speed just until combined. Stir in chips and nuts.
5. Drop cookies by 1 tablespoons (or mini ice cream scoop) onto baking sheets.
6. Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft & puffy, 12-15 minutes depending on size. Cool cookies on sheets until able to lift without breaking and place on wire rack to cool.




white chocolate macadmia cookies

A ghetto ziplock bag of cookies for the boyfriend. Hehe. He ate like 8 in one setting! :P

Friday, March 27, 2009

Help a girl out

Hello my wonderful friends in the blog world!
I have a big big favor to ask you!

You see how I have given my blog a nice little face lift? Well I need some help in making it better! Please vote and it'll help me out tremendously!

So, you know how I use the collapsible link, aka "Click here to read the rest" link for the full entry? Well, sometimes people find it annoying, and sometimes people like it because the blog doesn't become this giant page (since I post lots of photos). I've been asking myself that for the longest time, so I decided to do a little poll! Since you are the viewer, I want to ask you what you like!!

The poll is to your bottom left!
THANKS A BUNCH!!!

UPDATED: Poll is over now!
And with a close 37 votes (55%) to 30 votes (45%), NO collapsible link wins!!
It's pretty close, so I still feel a bit uneasy. But we'll give it a try for a little while. So fulllll post it is! Instead though, I made it so that each page only shows 5 entries as opposed to the 7 I had before.

WELL! THANKS EVERYONE!! I'm glad you voted! :D




Tuesday, March 24, 2009

Spring time

Milk and Honey cafe's new look for the new season is coming up soon....
In the mean time, please feast your eyes on this!

red velvet cupcake

Are ya ready for spring??

I am!!

by the way, recipe is here! :)

Wednesday, March 18, 2009

McMake-it-yourself

breakfast sandwich

This has got to be the easiest breakfast in the world. Breakfast sandwiches are so tasty and so easy and, despite the greasy appearance, it's actually not all bad for you. I remember hearing somewhere on the radio that from the scary calorie, fat, carb-laden menu of McDonalds, the egg McMuffin isn't such a bad choice: lots of protein, calcium and fibre while relatively lower in calories (310 calories compared to the 650 calorie burgers..) Anyways. I write a blog on baked goods, so it is a bit funny that I'm measuring calories, no? :P

breakfast sandwich

My point, however, is the fact that while a quick drive-thru at McDonald's seems as easiest as it gets, making it at home is just as painless. If you know how to toast bread and fry an egg, that's all the skills ya need. The result is a warm, tasty and fresh meal for breakfast. It's quite filling too! As for the side, instead of sodium crazy hashbrowns served at the fastfood chain, I like to compliment it with some fruit and some orange juice. Get some vitamins in there, ya know?

breakfast
breakfast sandwich

Bacon Egg & Cheese Breakfast Sandwich

for one sandwich


ingredients

1 whole wheat english muffin (130 calories)
2 slices Canadian back bacon (25 calories)
1 slice processed cheese (60 calories)
1 egg (70 calories)
1 tsp butter (35 calories)
black pepper, to taste


directions

1. Toast english muffin in a toaster and lightly butter it. Set aside.
2. Heat remaining butter on a frying pan. Fry egg until well set. Heat slices of bacon beside the eggs.
3. Assemble: On the bottom layer of the muffin, place sliced cheese, egg, then bacon. Sprinkle with black pepper, if desired. Top with remaining muffin half. DONE.



Was that not the easiest thing ever? I don't think it even needs a recipe.

breakfast sandwich

Thursday, March 12, 2009

Guilty as charged.

Chocolate Chip Toffee Cookies

Okay I feel sorta guilty writing today's post. I keep complaining that I'm so crazy busy lately... so I really shouldn't be doing this right now. But I baked some cookies this morning, and I really want to do this right now. Just bear with me? Don't judge me for lack of self-control? ANYWAYS. These cookies were for an order this afternoon, so I woke up nice and bright in the morning to squeeze them in my schedule/list of things to do. But of course I question myself: is it really a priority right now? You see, I realized that I'm not a very good manager of my time. I say YES to lots and things I should probably say NO to. I sometimes overbook myself and then have to bail out on things afterwards. And I totally procrastinate. Bad bad. Guilty as charged.

toffee bits and chocolate chips
Butter

And it's not like I am a workaholic in any way. I am easily a slacker and in my own idea of "efficiency", I work as little as possible and try to get the most out of it. Make it look like I've been doing a whole lot. But isn't that--in the end--what we're all really trying to do? Get as much as you can while giving as little possible? Isn't that how the world works? Isn't that being business-minded and successful? Doesn't that get me an A+?

butter and sugar

But what about good, honest work? What about giving more than what I can receive, just because? Generosity and integrity. Honesty and faithfulness. Ah, those are weighty words. As I finish of my last year of school and prepare myself to enter the "real" world, I really really hope to get my perspective right first. I ask myself questions like "How can I build up my character instead of just building my career?" "Is instant gratification greater than a life long fulfillment?" "Is it worth helping others even if it costs me?" "Should I really be eating another cookie?"

Chocolate Chip Toffee Cookies

Well, "Yes of course!" To the last question that is. Hehe. The rest, well, I'll have to figure it out slowly. Because those answers come with a price. It might sound honorable and noble, but living a life of character is easier said than done. It takes patience and persistence. But we only reap what we sow, right? So it must be worth it! Now now, maybe I'm sounding a bit serious and righteous here, but I'm really just talking to myself. So to all you wonderful people, I raise a cookie, as we all face decisions every single day. Let's make it the right ones, shall we? :]

Chocolate Chip Toffee Cookies

Wow, that was quite a ramble today. But a few last words: these cookies are fantastic. I asked my friend amanda over at slow like honey for a foolproof cookie recipe and this was awesome-O. It's crunchy and crispy and chocolaty and toffee-y. It's more of the crunchy/crispy side on the cookie scale, so if you like that, this is the recipe for you. She calls it her secret recipe and cherishes it very much, so make sure you use this recipe with love and care, as I did. Remember remember that your butter needs to be at room temperature (like my perfectly soft butter up there) and also not to overbake these babies. That's all — Enjoy!!

Chocolate Chip Toffee Cookie

24-36 cookies, depending on size


ingredients

1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups packed light brown sugar
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg, room temperature
2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 ounces semisweet chocolate, coarsely chopped, or 1 twelve-ounce bag semisweet chocolate chips
half bag of Heath Toffee bits (or Skor toffee bits, for Canadians)


directions

1. Preheat oven to 350F. Line several baking sheets with parchment paper, and set aside.
2. Combine butter, and both sugars in the bowl of an electric mixer fitted with the paddle attachment, and beat until light and fluffy. Add vanilla, and mix to combine. Add egg, and continue beating until well combined.
3. In a medium bowl, whisk together the flour, baking soda, and salt. Slowly add the dry ingredients to the butter mixture. Mix on low speed until just combined. Stir in chocolate chips and toffee bits.
4. Scoop out 2 tablespoons of dough, and place on a prepared baking sheet. Repeat with remaining dough, placing scoops 3 inches apart. Bake until just brown around the edges, 16 to 18 minutes, rotating the pans between the oven shelves halfway through baking. Remove from the oven, and let cool slightly before removing cookies from the sheets. Store in an airtight container at room temperature for up to a week.




Wednesday, March 11, 2009

Scanwiches

I don't really have time to put up an entry today, but it's been a while since I've posted anything, so here is something I came across and found it QUITE humourous.

They are SCANWICHIES.










Siighh I have so much to do lately and all I ask for is just a few more hours in my day. Is that not possible? Or how about being able to function properly with only 2 hours of sleep? It's cram time and the list of to-do's is endless but it's always nice to take breaks and find silly things on the net, like pictures of deliciously scanned sandwiches.

Monday, March 02, 2009

Lucky

lemon pound cake

I feel lucky that I have a hobby that makes other people happy too. My mom was realllly craving my lemon pound cake and has been asking for it for quite some time. I made it for her, and it made her very happy! What a great feeling! The thing I love to do is not just for me, it's for sharing with those around me. I'm so lucky.

lemon pound cake

lemon pound cake

lemon pound cake

I've made this pound cake before, and the recipe is here. But just to make it a TINY WINY bit different, I added some tangerine juice/zest. It didn't make much of a difference, but it did in my mind! I also used two mini loaf pans instead of one, which is always more fun! Anything miniature is fun. :) I was once again impressed by the recipe, though. The cake is so soft and has a perfect density from the cream cheese. It's phenomenal right out of the oven and delicious the day after too! I love this pound cake, and no wonder my mom craves it time to time. :D

lemon pound cake

lemon pound cake