Much Needed Vacation

A vacation is something I would very much like right now. But then again, despite the workload, I guess I have been having somewhat of a holiday lately. You see, I've sorta been in Lala-land for the past few weeks. The end of stressful studio courses and this sudden urge to play all day can be blamed, but a lot of it also has to do with the addition of the boyfriend. HEEHEE. Seeing each other at every chance we get totally feels like a vacay, ya know? We're totally in that fantastical stage where everything is rainbows and butterflies and people always catch us looking at each other with kissy eyes. SO gross - I know - but SO good.




But this entry isn't really about him. It's about a vacation, a break, a hiatus: of the blog. I know I haven't been posting much lately anyway, but I realized that I really need to do this. I'm going to take a formal baking break and focus on what needs to be focused right now. I even told my boyfriend today that I wouldn't be able to see him too often for a while and I'm so very thankful how supportive he is. I know I've been complaining a lot about the stress and the workload, but I'm going to really zip the complaining and walk the talk. So here I am, doing a mini break-up with my other "boyfriend" too: my sweet milk and honey.. :(



I won't leave you empty handed though! Although I am pretty sure you've seen this recipe on the other blog queens' blogs (SK, 101 cookbooks) I would like to give you David Lebovitz's famous Great Chocolate Chip cookie as well. I'm pretty sure I've posted this recipe before but I can't find it (teehee), so here it is again! It's a great, classic cookie with a killer chocolate/nut to dough ratio. The texture, flavor, and bite is perfect. It's an essential chocolate chip cookie that can do no wrong, so make sure you keep this on file! :)




Alllrighty... so I'm probably going to totally go into major blog withdrawal, but I must do what I must do. It's not just the blog either. It's everything in my life right now. Gotta prioritize, make sacrifices and focus myself!! Sigh. Don't get me wrong though. It's very exciting too. Challenges are always a hurdle and an opportunity at the same time, so I'm really looking forward to getting through all this! Here I come, graduation/employment/sister's wedding! And with a brave cookie in hand, of course!

Great Chocolate Chip Cookies

recipe from The Great Book of Chocolate
makes about 20 cookies

ingredients

1/2 cup (100 grams) granulated sugar
1/2 cup (120 grams) firmly packed light brown sugar
8 tablespoons (1 stick) (115 grams) unsalted butter, cold, cut into 1/2-inch (1cm) pieces
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/4 cups (175 grams) all-purpose flour
1/4 teaspoon salt
1 1/2 cups (200 grams) semisweet chocolate chips
1 cup(130 grams) walnuts or pecans, toasted and chopped

directions

1. Adjust the oven rack to the top 1/3 of the oven and preheat to 300F (150C). Line three baking sheets with parchment paper.
2. Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda. Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips and nuts.
3. Scoop the cookie dough into 2-tablespoon (5cm) balls. Bake for 18 minutes, or until pale golden brown. Remove from the oven and cool on a wire rack.
5. Store at room temperature in an airtight container for up to 3 days.

Pumped for Spring!!

Yes, why Yes.
I intend to embrace Spring will all my might!!

In celebration of the much anticipated arrival of the new season (fingers crossed that Toronto weather wont turn evil on us again), here is a new look for the blog!

Please don't mind the constant tweaking and fidgeting of the blog!! I'm sorta like that with my design stuff.. I keep updating it until I am finally happy with it. Will end shortly. Just give me one more day. Heeheee.

Bah! Humbug!

I shake my fists at the snow outside my window. It is the second week of April now and parts of Toronto is still covered with snow, aka my backyard. Well, it's a bit warmer today, but even a few days ago we had 5-10 cm of snow in some areas of the GTA. 5-10 cm of snow!! Is that ridiculousness or what? Canada is of course known for its snowy nature, but this is just plain embarrassing. The weather has been so wonky lately it's hard to keep track: warm one day then snow the other. Lots and lots of people are getting sick because of the strange weather, so my fellow Torontonians, please take care and dress warm!! :D



Okay so that's my grumpy introduction to my Malt Ball cupcakes. Malt balls. Did that just catch your attention or what? I'm surprised at how many people are excited about malt balls, because I for one am tremendously excited about them. I think my favorite candy/chocolate from a variety store would be Maltesers (or Whoppers, for Americans). They've got such a uniquely delightful texture and flavor, none like any other chocolate on the stand. So when I realized that I should make a cupcake with Maltesers, I gave myself a huge pat on the back. Of course, it's been done before and I found several recipes online, but I was really excited about the chocolatey malty cupcake I would be creating.



I decided to use the recipe from the Food and Wine website where they got the recipe from a bakery in Brooklyn called Baked. I've seen their cookbook (very well designed) and also on DesignSponge. Their baked goodies look so terrific and they've gotten great reviews too. Their malt ball cake is quite famous too so I thought it was a very safe bet to try out their recipe.



I also researched a lot about the Malted Milk Powder. There seems to be this huge discussion online about the RIGHT malted milk powder. People are pretty passionate about this! There are different brands available in Toronto (T&T the chinese supermarket has lots) so I was confused as to which one I should get. I think I read somewhere that this recipe said I should use Ovaltine, so I did. But I found that whether because the Ovaltine Brand sucked or there wasn't enough malted milk powder in the recipe, there was noo hint of Malty taste in the cupcakes. I want malty! I want malty!



This is the deal. I think I must've done something terribly wrong, because these cupcakes SUCKED. The cake was not at all like how everyone described it. It's supposed to be soft and fluffy and falling off the liner, but mine? It was rubbery, soggy and tough. I had to throw half of them away because even if I kept it a lot longer in the oven, the batter was not cooking and it was doughy inside. It was so under baked that I was so worried about feeding them to my friends. Yuck!!! And again, where's the malted milk powder taste? Hmm? Where did it go so wrong? Luckily the second half was a bit better and I was able to still get them to a birthday celebration.



Oh, but have we talked about the frosting? The frosting is, pause, EXCELLENT. It's smooth and shiny and chocolately and not-too-sweet. Folks are always complaining on the sweetness of a cupcake (which, I know, sucks but, is part of the cupcake experience, no?) It was my first time trying a ganache base frosting, and it was very very very great. I've found a perfect recipe for chocolate non-buttercream frosting so I am very very happy. I would just eat all the frosting off the failed cupcakes, but that's not good for my body fat percentage. Haha.



So. Bah! at failed cupcakes, and Humbug! at wasted food... but Yay! for a great ganache frosting and Woohoo! at cupcakes anyway. I hope someone tries it and lets me know how it turns out for them. But I'm not giving up on Malteser Cupcakes, don't you worry. I will get it right, if it's the last thing I do!!! (Oh the drama queen side of mine...)

Malt Ball Cupcakes

about 3 dozen

ingredients

CAKE
2 1/4 cups cake flour
3/4 cup all-purpose flour
1 cup malted-milk powder
1 tablespoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon freshly grated nutmeg (I omitted this from the advice of other bakers)
1 stick unsalted butter, at room temperature
1/2 cup solid vegetable shortening, at room temperature
2 cups sugar
1 tablespoon pure vanilla extract
2 cups ice water
4 large egg whites, at room temperature

FROSTING AND GARNISH
10 ounces bittersweet chocolate, finely chopped
10 ounces milk chocolate, finely chopped
1 3/4 cups heavy cream
3 tablespoons light corn syrup
4 sticks (1 pound) unsalted butter, cut into 1-inch chunks, softened
Malted milk balls, for garnish

directions

1. MAKE THE CAKE: Preheat the oven to 325°. Line cupcake pans. In a large bowl, whisk the flours with the malt powder, baking powder, baking soda, salt and nutmeg.
2. In the bowl of a standing electric mixer fitted with a paddle, beat the butter with the shortening until creamy. Add the sugar and vanilla and beat at medium speed until fluffy, about 3 minutes. Beat in the dry ingredients in 3 batches at low speed, alternating with the ice water, occasionally scraping down the side of the bowl.
3. In a clean bowl, beat the egg whites at medium-high speed until soft peaks form. Fold the egg whites into the batter. Scoop the batter into pans 2/3 full, and bake the cakes for 20 to 25 minutes until a toothpick inserted into the center comes out clean. (I couldn't get the bake time right, though. Even when I inserted a cake tester, it came out clean and the tops were golden, yet it was soggy and doughy in the center).
4. MEANWHILE, MAKE THE FROSTING: Place the chocolate in a large bowl. In a small saucepan, bring the cream to a boil, then remove from heat. Add the corn syrup; immediately pour the mixture over the chocolate. Let stand for 2 to 3 minutes, until the chocolate has melted, then whisk until smooth. Let cool to room temperature.
5. Transfer the mixture to the bowl of a standing electric mixer fitted with a wire whisk. Gradually beat in the butter at medium speed, a few chunks at a time, and beat until thoroughly incorporated between additions. The frosting should be smooth and silky. Refrigerate the frosting just until it is thick enough to hold its shape, 10 to 15 minutes.
6. For a softer and lighter frosting, I whipped the cold frosting once more with the paddle attachment before putting it into a frosting bag.

I'll miss you

If you didn't know, I'm a student studying Graphic Design. Well, not for too long now actually. I'll be graduating in a couple months! Yes. What? In a couple months?!? Oh man, it truly is so strange to say that. I've been telling everyone that I'll be graduating soon but to think that I'm actually out of school in two months is madness! It's so exciting and weird at the same time. Do you know that feeling?



The past five years were great. No doubt. I had a great time in university, learned lots, experienced tons and wouldn't trade it for nothing. At the same time, I just wanna HIT AND RUN. Man. All those late night/all nighter cramming deadlines, project outlines, presentations and rationales. HOMEWORK. I'm so excited that it's ALL OVER, baby!! But don't worry. I hear you shaking your head and smiling "Oh wait until you get out of school and start working. You're going to miss all that." I know I'll feel that way too. Lotsa people tell me to "enjooooy" this time right now and to really savor the moments before entering the workforce. And boy do I plan to.



This past Friday, I handed in my final project of my design school career. After I finished it and handed in, I was dancing and laughing hysterically. Probably also because I stayed up till 6 am to finish it. (Which is, by the way, a typical night before deadline for design students. I know this because the design labs are filled with red-eyed, red-bulled students around this time). I worked on this project the whole year, and it's probably one of my favorite pieces in my portfolio! It's such an amazing feeling when you complete it, you know? So in celebration of this, and also to show you all what other kind of cookery I do, I thought I'd post up some photos of my project.



This is a book that I designed and hand bound for a workshop class. Workshop class is actually a final year course that every student needs to take during their final year. It's kinna cool: the whole class has a common theme they need to work with, but that's pretty much the only stipulation to it. The students can come up with whatever form or direction they'd like in relation to the theme. Our theme this year was Mobility. There are tons of aspects to that word and we were able to explore and research on whatever we wanted in regards to mobility. So I chose "love in the midst of immobility, aka Long Distance Relationships"! And I decided to create a Kit for the geographically challenged. Hehee.




So this kit is basically one of those fun but practical "reference" books you find in the cool section at the book store. My kit called "I Miss You: the ultimate guide for long distance relationships" included a manual, a troubleshooting guide, stationery set, photo keychain/magnet, and world time zone map. There are lots of other things I wanted to include, but for time sake I had to leave it out. Anyways, the photos you see here are all of the manual only. I was going to take more photos of the process, but my hands were getting messy with glue and I was tired and forgot. I wish I had some more photos of the content, cuz it has lots of cute illustrations I did and my type setting is pretty good, I'd say. Muhaha! I'll take more photos and add them once I get it back. Yeah?




Anyways. I know I've been rambling on and on for a while now, but as my title says, I think I'll miss all this. As much as I say that I can't wait to graduate, I'll also miss being a student/kid. It's been great and I'm thankful for everything. Oh, and another thing I'm thankful for: Andrew, for surprising me at night with a very necessary double-shot-on-ice from starbucks and a whole bag of snacks for the late working night munchies. Thank you Hon. Totally made my night. :D



So anyways. Student life. I'll miss ya.
:)
sighh...

Red as a strawberry

Guess what? I'm sick again. And it ain't pretty. Comparing my nose to a strawberry might be stretching my ability to look at things on the bright side, but seriously, it's SO red it looks silly. My cold came from no where with no warning and no introduction. It just came to me last night as I was sleeping and BAM there's my nonstop runny nose and sore throat and piles of tissue and annoying nasal voice.



I think these pictures are way too pretty to be describing the state I am in right now, but these golden rounds are what got me out of my bed. After waking up to a miserable fever in my nose, I decided to put my buttermilk to some good use and whip up some pancakes. And I must say, I was impressed at how quickly and easily I did this, despite the woozy head. And I was even more impressed when it went in my mouth! Heehee!



I used the same recipe I posted HERE, but this time I used buttermilk instead of substituting with the yogurt. And it was SO delicious I was bubbly with glee! I looove pancakes and they're the best when you're not feeling so 100%. Or 55%. Not even. But anyways. With the fresh strawberries on top, I think these were one of the best pancakes I've ever had. I swear. Even if I made it myself. Soo fluffy, soo soft, slightly chewy, and soo perfect.



You have GOT to do this at home. For those of you who are scared of pancakes (as I was before) there are a few tips I write in the original post. So check it out. Oh, I wrote there that I separated the egg whites before folding it into the batter, but I found out that you don't really have to.. It's really fluffy enough, and it's too much work. Just quickly whisk the whole eggs and dump it in there. Be creative with your toppings too! Fruit is so great but you can make it a bit dessert-y too if you want, by adding chocolate chips or cinnamon. Yum! Sorry for not using new recipes, but this recipe is the bomb! :D

Best Buttermilk Pancakes

Makes nine 6-inch pancakes
from marthastewart.com

ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle

directions

1. Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
2. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter onto griddle. Wipe off excess.
3. Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
4. Repeat with remaining batter. Serve warm.