tag:blogger.com,1999:blog-80190501898225296602024-03-06T00:18:39.843-05:00milk and honey caféWelcome welcome! Thanks for coming by. Here you'll find a collection of recipes, craft ideas, motherhood anecdotes, and any sort of design inspiration. Hope you get comfortable and stay a while. sarah the baker yoonhttp://www.blogger.com/profile/14286344543816123614noreply@blogger.comBlogger143125tag:blogger.com,1999:blog-8019050189822529660.post-82529310570484060622015-06-17T11:03:00.004-04:002015-06-18T08:45:31.770-04:00Sarah the designer I love origin stories. I love hearing how something becomes that way. I find it oftentimes starts in the least likely of places or from a seemingly small event, that eventually leads to changing a course in someone's life. Every little turn or decision shapes and defines that person's character or perspective on life that ultimately directs the way they go! My origin story as a graphic designer isn't by any means a thrilling one, but not without little twists and turns along the way. <br />
<br />
<img src="https://farm1.staticflickr.com/436/18613195346_5c39f53e70_c.jpg"><br />
<br />
<img src="https://farm1.staticflickr.com/331/18453375339_bab3fcf712_c.jpg"><br />
<br />
But firstly, I'm a graphic designer? Most people don't know me as a designer. During my school years (which was at the York U/ Sheridan C joint program for the Bachelor of Design) I did lots and lots of baking, so a lot of people know me as Sarah the <i>Baker</i> Yoon - a professional one. I've catered a couple of weddings and events here and there, so that image stuck. I still occasionally get asked how my bakery is doing. Little do they know I'm actually designer by day and baker by occasional weekend! <br />
<br />
I've had a pretty direct route to becoming a designer - the education for graphic design is quite practical with a straight-forward destination: graphic design. Other than becoming an instructor or design critic, studying design sort of (basically) means you want to be a designer. So that's what I did.<br />
<br />
<img src="https://farm1.staticflickr.com/562/18613250336_97c88280b2_c.jpg"><br />
<br />
<img src="https://farm1.staticflickr.com/470/18451708078_8dd4c84cb6_c.jpg"><br />
<br />
<img src="https://farm1.staticflickr.com/525/18641848981_c81641490d_c.jpg"><br />
<br />
I graduated in 2009 when the economy was struggling and jobs were hard to find. So as soon as I graduated, I went straight to work. I resisted the temptation to travel and explore the world before I enter the workforce—as many of my peers did. And luckily, I found a design graduate's dream job. A reputable and highly-creative design agency in the downtown fashion district with exposed brick contrasted with pristine white walls. I worked super hard, knowing that whatever hours I put in (even the long, unpaid ones) meant I was growing and helping myself make a place in the industry. <br />
<br />
But as much as I was developing rapidly as a designer, I realized I was starting to lose sight of why I was doing it in the first place. The work was interesting but I started to lose interest. I was tired and confused - I thought I would feel more purpose to what I was doing. So like most green, confused youngsters do, I went through an identity crisis. I suddenly felt like I wasn't living the life I was supposed to: what was the meaning of all this? In my naivety, I claimed that everyone was living a fake, meaningless life. I was overwhelmed and defeated. But in her wisdom, my mom suggested I start step by step. I could start by dedicating a few hours each week to what I had a heart for. She told me to do some research into different paths I was interested in. And since I had the support of my parents, I was free to do my searching now. I quit my design job and spent my days volunteering - I helped out at schools and at a downtown inner city program for youth. And then I decided to apply for teacher's college. <br />
<br />
<img src="https://farm1.staticflickr.com/366/18641761891_3133351ff8_c.jpg"><br />
<br />
<img src="https://farm1.staticflickr.com/384/18453319949_75dc9327f0_c.jpg"><br />
<br />
I decided that becoming a teacher would be meaningful - dedicating my life to developing and teaching children of the future generation. I would get to work with children and make a difference in the world! My first step was to get into teacher's college, and there lied a big problem. I had a Bachelor of Design, which for some reason was not admissible as a foundation for teacher's college. It could be anything else, Fine Arts degree, or just an Arts degree, but not Design! All the Ontario schools said I didn't qualify, save one school - University of Ottawa. I crossed my fingers and applied – I had to wait a few months until I found out. In the meantime, I decided to find a temporary design job to keep myself busy while I waited. Through a friend, I heard about an up-and-coming innovation firm and after a brief interview, I got the job! I started to enjoy working as a designer at an agency again. A few months later, I finally received a letter from the University, "Due to not enough applicants this year, we have canceled this year's program." And just like that, the door to teaching was closed. But I wasn't disappointed at all, I realized it was providence. Through a series of events, I was able to explore what "meaningful" work actually meant and I came to realized I have grown up a little bit.<br />
<br />
<img src="https://farm9.staticflickr.com/8870/18453327099_12f5c3e754_c.jpg"><br />
<br />
<img src="https://farm9.staticflickr.com/8849/18018830793_e015e745e7_c.jpg"><br />
<br />
Sure, the new job was fun and exciting: I got to work with interesting people and do innovative work. And I realized I had a talent for graphic design. But that wasn't the reason why I felt okay with going back to the industry. I learned that wherever I was, whatever I did, it wasn't the job that defined me, it's I who defined the job. It wasn't the work that was supposed to make me feel valued or give me meaning. I had something greater that gave me value in my life - and design could simply be a passion for me. As I took the expectation of 'life-fulfillment' off of my career, I was able to enjoy it for what it was. That sense of freedom and enjoyment for what I did added great value to whatever I did at work and I knew people could see that around me too. <br />
<br />
So that's how I began my journey as a graphic designer. It's been already 6 years since I've been one! It took some growing up to appreciate where I am and I'm glad I got to gain perspective through it all. I'm still young in the industry, and I only hope to mature more and more as the years go by. <br />
<br />
<br />
<br />
<i>Hey, also – if you'd like, you can check out the rest of my portfolio at <a href="http://www.sarahchung.ca">sarahchung.ca</a>. Enjoy!</i><br />
<br />
<br />
<br />
sarah the baker yoonhttp://www.blogger.com/profile/14286344543816123614noreply@blogger.com0tag:blogger.com,1999:blog-8019050189822529660.post-37069033851702159662015-04-15T01:11:00.002-04:002015-04-15T18:02:12.340-04:00sew easy: one-of-a-kind cheater quilt<div dir="ltr" style="text-align: left;" trbidi="on"><img src="https://farm8.staticflickr.com/7631/17071185892_29de26e773_b.jpg"><br />
<br />
I am so excited to share a special nursery with you. It belongs to a very lucky baby girl who I know will be one of the coolest kids on the block. Her parents are an über talented pair - stunning designer mom and engineer-by-day, DJ-by-night dad. The two definitely live with style. So when I walked into her nursery, I wasn't surprised to see how beautiful it was. I wanted to live in this room! There are lots of little details that only an interior designer mom would take care of and even if it's not 100% completed yet, it looks straight out of a pinterest board named "dream nursery inspiration". I know their baby girl is going to have sweet sweet dreams in her little crib. <br />
<br />
<img src="https://farm9.staticflickr.com/8803/17071183582_b517fe70df_b.jpg"><br />
<img src="https://farm8.staticflickr.com/7644/16452508743_986b1bc52f_b.jpg"><br />
<br />
Her parents are special friends to us - they've shown so much love and care for my own little Heidi. I've always been so grateful for how much they've adored her, playing with her and caring for her, and even putting her to sleep a couple of times (and that is no easy feat!). I was soooo happy to hear that they were expecting – surely the two girls are going to be great friends! And so when it was time to prepare a gift for the baby girl, I knew I wanted to give her something extra special. I wanted to hand-make something to keep it personal and one-of-a-kind, but also make it practical while fitting the cool decor of the room. Then, I remembered a crib-sized quilt project I pinned a while ago – <a href="http://seekatesew.com/one-hour-triangle-quilt/">a pretty triangle quilt</a>. It claimed that it would only take an hour - even with no experience in quilting! <br />
<br />
How do you make a quilt in an hour? By the magic of an amazing website called <a href="http://www.spoonflower.com">Spoonflower</a>. If you haven't heard of Spoonflower before, you are in for a treat. It's a genius idea - you can upload any design and they would print it on a variety of fabrics for you. I think that's a million-dollar idea, don't you? It's a game-changer for the sewing world, that's for sure. I think there are an endless amount of things you can do if you're able to design your own fabric!<br />
<br />
<img src="https://farm8.staticflickr.com/7586/16865256237_62bf9d75d7_b.jpg"><br />
<img src="https://farm9.staticflickr.com/8701/16884882178_99b10a91c9_o.jpg"><br />
<br />
And so with the help of this wonderful company, I was able to design my very own quilt pattern with triangles. I took mental notes on the design theme of the nursery when I came for a visit and used it to design the fabric. "B&W cool with a touch of baby girl" was what I was going for! I used Adobe Illustrator to make the full-quilt sized design and uploaded it to their website. I have to say, their prices are quite reasonable for what they're offering and the quality is really great. The customer service is awesome too - I wasn't sure which fabric to pick for quilt and they responded with great choices and inspiration to go along with it. I chose the basic combed cotton, but you can try their Organic Cotton Knit, Satin, or even their Minky fabric. The other great thing about this website is that you can also chose designs from a library of other people's designs. There a ton of beautiful fabric designs and even other "cheater quilt" patterns as well. <br />
<br />
Once the fabric comes in the mail, you're already halfway there. All it really takes is trimming, basting and sewing in straight lines. You'll also have to add a bias tape around the quilt. What I love most about this project is that it's a unique and thoughtful gift, but easy enough for beginners like me. And I know that there's only one like this one, just like their baby girl! <br />
<br />
<img src="https://farm9.staticflickr.com/8784/17072664605_f83af8963e_o.jpg"><br />
<img src="https://farm8.staticflickr.com/7661/16450220344_28f09dfeab_c.jpg"><br />
<img src="https://farm8.staticflickr.com/7627/16452509253_b049580f98_b.jpg"><br />
<br />
<h2>INSTRUCTIONS </h2><br />
<img src="https://farm9.staticflickr.com/8736/17076605782_421f71578f_b.jpg"><br />
<br />
You'll need: <br />
• 1.5 yards triangle-design fabric (I used basic combed cotton from spoonflower)<br />
• 1.5 yards backing material, quilting weight <br />
• batting (I used baby crib sized quilt cotton batting)<br />
• 2 packages 1/2″ double fold bias tape <br />
• thread<br />
<br />
<img src="https://farm9.staticflickr.com/8755/17052134006_c2ba84eedd_b.jpg"><br />
<br />
1. Line up batting between the two fabric and trim to the size of batting. Try to line up the triangle fabric so that the edges of the triangles sits centred.<br />
2. Pin the three pieces so that it doesn't move. You can use safety pins or even spray baste in a cinch. <br />
<br />
<img src="https://farm8.staticflickr.com/7717/16891875709_57f847ee46_c.jpg"><br />
<br />
3. Sew along the lines of the triangles. Finish one direction at a time. (Like this: \ / —)<br />
4. Sew your bias tape along the edges of your quilt.<br />
<br />
<img src="https://farm8.staticflickr.com/7630/16865255927_ae08c7bcba_b.jpg"><br />
<br />
And you're done! Add any finishing touches you'd like. I decided to embroider the baby's initials. It was actually the first time I've ever done embroidery so I followed instructions from the internet and kept it super simple. It's still cute though, right?<br />
<br />
<img src="https://farm8.staticflickr.com/7719/16885115440_f47f9d8120_o.jpg"><br />
<img src="https://farm8.staticflickr.com/7717/16886444079_a70f8a6657_b.jpg"><br />
<br />
My friend is actually due this week, so here's a little message for you: I'm so so excited for you and cannot wait to meet your little girl! It's gonna be scary and crazy but it'll be all worth it once you hold her in your arms. I hope you make countless beautiful memories together in your beautiful nursery.<br />
<br />
<img src="https://farm8.staticflickr.com/7701/16953845177_a536c97292_o.jpg"><br />
<br />
<br />
</div>sarah the baker yoonhttp://www.blogger.com/profile/14286344543816123614noreply@blogger.com0tag:blogger.com,1999:blog-8019050189822529660.post-45977606663057461772015-02-20T21:53:00.002-05:002015-02-21T21:45:40.750-05:00quick! easy! delicious! banana bread!<div dir="ltr" style="text-align: left;" trbidi="on"><img src="https://farm8.staticflickr.com/7429/16596374875_c29d7d9853_o.jpg"><br />
<br />
I never quite understood why all those "30 meals under 30 minutes!" or "Quick, Fast, Instant, Speedy Cooking" or "10,000 one-bowl meals!" cookbooks sold so well. I knew that time is of the essence when it came to managing the family, but I thought it was kind of overboard when I saw the plethora of these cookbooks. That is, until... I became a mom! O how I underestimated the value of a quick and easy recipe. Motherhood is a series of juggling acts and I realized I'm constantly trying to simplify things when I can. And so when I was in the midst of amusing an energetic 9 month old baby and eating a quick lunch off the counter yet still wanted to do something about those overripe bananas, I looked for the simplest one bowl banana bread recipe I could find. The name of this recipe also happened to be "The Best Ever Banana Bread", so it was an easy sell.<br />
<br />
<img src="https://farm9.staticflickr.com/8637/16595637271_b6893e6981_b.jpg"><br />
<br />
I liked this recipe because it asked for simple ingredients that I knew I had in my kitchen. It didn't require milk (which I rarely have in the house) or <i>butter</i>milk (which I always end up throwing out) or room temperature butter and eggs (which I always forget to take out ahead of time). I'm pretty sure you would have all of the ingredients in your pantry right now too. I know banana breads or any quick bread is usually very easy to make, but this one couldn't be any simpler. And it took me just 10 minutes to whip it up. To be honest, if it wasn't for me having to entertain Heidi as she sat in the highchair beside me, I probably could have made it in about 5.<br />
<br />
<img src="https://farm8.staticflickr.com/7356/16595748492_872e02d88b_b.jpg"><br />
<br />
It turned out just like how good ol' banana bread should. Super moist, very banana-y, and a perfect amount of density. I know it's gonna be even better when I let it sit overnight. It's definitely my favourite banana bread recipe now! So here it is – a super simple and scrumptious banana bread that you can make if you can spare 5 minutes of your time. I know I'm going to be making it again. <br />
<br />
<img src="https://farm8.staticflickr.com/7397/16595748352_ecbc3e6211_b.jpg"><br />
<br />
<div id="recipe"><p class="h1">Mom's speedy banana bread</p><p class="h2">recipe from <a href="http://domesticsuperhero.com/2012/04/22/the-best-banana-bread-muffins/" target="_blank">Domestic Superhero</a><br />
<br />
makes one 4x8 inch loaf pan or two small loaf pans or 12 muffins<br />
<br />
<p class="h3">ingredients</p><p class="h4">3 or 4 ripe bananas<br />
1/3 cup butter, melted<br />
3/4 cup sugar<br />
1 egg, beaten<br />
1 tsp vanilla extract<br />
1 tsp baking soda<br />
Pinch of salt<br />
1 1/2 cups flour<br />
1/2 cup chopped nuts or chocolate chips (optional)<br />
<br />
<p class="h3">directions</p><p class="h5">1. Preheat oven to 350F. In a large bowl, mash the bananas, then add the melted butter and mix until combined. Mix the sugar, egg and vanilla extract until combined well. Add baking soda and salt to batter. Finally, slowly add the flour until just combined - don't overmix. You can add the nuts or chocolate chips here.<br />
2. Grease your loaf pans or muffin tins and pour in the batter. Bake for 1 hour for a large loaf (4x8 pan), 45 minutes for smaller loaves, or 22-25 minutes for the muffins. Check if it's done with a toothpick (no crumbs!)<br />
3. Let it cool on a rack and enjoy! <br />
</p></div><br />
</div>sarah the baker yoonhttp://www.blogger.com/profile/14286344543816123614noreply@blogger.com4tag:blogger.com,1999:blog-8019050189822529660.post-58179452019583814612015-02-11T23:33:00.000-05:002015-02-12T00:17:37.702-05:00donut fail like me<div dir="ltr" style="text-align: left;" trbidi="on"><img src="https://farm8.staticflickr.com/7383/16505128845_ff821b2967_b.jpg"><br />
Hi guys. I failed. I failed as epically as I wanted to succeed. It was supposed to be my big baking comeback: <i>Sarah the Baker Yoon comes raging back, with an unbelievably delicious post that will make everyone remember how amazing she is!</i> YA RIGHT! The best thing that turned out of this whole baking debacle is probably the title of this post. (Haha - get it? Get it? Donut/Do not? Ok...)<br />
<br />
I knew I wanted to bake something that was super decadent and a bit out of the ordinary — a real treat. So I researched and poured myself over recipe ideas and finally came to the decision to make Lemon Meringue Doughnuts. I've had these doughnuts from a bakery in Toronto called Glory Hole Doughnuts, and almost died and went to heaven when I took a bite of it. It was everything I loved: chewy warm donuts with tangy sweet lemon curd topped with toasty meringue. It was huuuge too, which made it all the more indulgent. It costs a pretty penny, but for good reason. There's a lot going on there and required a lot of work and love. So I thought it was perfect for this occasion. I've never made doughnuts before, let alone fancy ones like this, so it was gonna be a challenge!<br />
</div><br />
<div><img src="https://farm9.staticflickr.com/8615/16504058442_ed6bfe1b55_o.jpg"><br />
<img src="https://farm8.staticflickr.com/7403/15884974273_bd69067318_o.jpg"><br />
<br />
And a challenge it was. I wouldn't say that it was necessarily because the doughnuts were hard to make - but it just showed how rusty I am with this whole baking and blogging thing. I timed everything wrong and I couldn't keep track of whether I was documenting things properly. I was supposed to make them fresh to bring to a friends get-together, but I misread the recipe and didn't give enough time to rest these yeast treats. So I had to pack up the dough midway and after waiting too long, I made them at my friend's house. I also got lazy once we finished dinner there so I copped out and decided to make "donut bites" instead of my original plan. So as you can see, it was just not gonna work out. <br />
<br />
One success, though, was this delicious lemon curd. It was perfectly lemony and sweet, and I can imagine it would be delicious on about <i>anything</i>. It's easy to make but does require you to stand over the bowl on a double-boiler and whisk the whole time so that the egg doesn't curdle. They were definitely the saving grace to my donut bites. We ended up dunking the fresh donut bites in the curd and we scraped the whole bowl clean. <br />
</div><br />
<div><img src="https://farm8.staticflickr.com/7346/16321031097_ca4da713e1_o.jpg"><br />
<img src="https://farm8.staticflickr.com/7405/16317376878_ca52e2c56f_b.jpg"><br />
I found a basic but highly-rated raised doughnut recipe, but my doughnuts had nothing to do with it. Haha! I totally screwed it all up. It became doughy and tough since I left it in the fridge for too long. And then I ended up undercooking the inside and overcooking the outside since I didn't have a thermometer for proper oil temperature. It was nothing like I wanted these bite-sized morsels of deep-fried dough to be. But... you know what? It was still pretty good. We still devoured these treats and my friends really enjoyed it, despite it being "all wrong".<br />
<br />
And then I realized I was being extra hard on myself and disappointed in myself since I felt like I ruined my big baking re-emergence. I wanted to prove myself and I guess that's exactly what was "all wrong". Isn't that a bit like life? When we feel like life isn't a certain way we want it to be, or when we're so caught up on what it "looks" like, we often miss the treasure right in front of us. Sometimes what we have right now, even with its messy mistakes and shortcomings, is most valuable. Sometimes a small piece of fried dough and lemon curd is all you need to make friends happy.<br />
</div><br />
<div><img src="https://farm8.staticflickr.com/7444/16318829099_4b32177f6b_c.jpg"><br />
<img src="https://farm8.staticflickr.com/7392/15882569864_3e179217d4_b.jpg"><br />
And so with that, I give you my failed donuts, proudly and happily. I hope you give it a try and make it better than I have! Also, if you want, you can go to this beautiful blog that tells you step-by-step how to make these! I didn't use the same recipe, but it helped me figure out how to make them. Check it out at <a href="http://peegaw.tumblr.com/post/22508470412/making-lemon-meringue-doughnuts" target="_blank">Notions & Notations of a Novice Cook</a>.<br />
<br />
See you again soon!!<br />
<br />
</div><br />
<div id="recipe"><p class="h1">Lemon Meringue Doughnuts</p><p class="h2">raised doughnut recipe from <a href="http://www.justapinch.com/recipes/dessert/cake/moms-raised-doughnuts-3.html" target="_blank">Peggi Anne Tebben</a> and lemon curd + meringue from <a href="http://peegaw.tumblr.com/post/22508470412/making-lemon-meringue-doughnuts" target="_blank">Notions & Notations of a Novice Cook</a><br />
<br />
makes about 12 filled doughnuts<br />
<br />
<p class="h3">ingredients</p><p class="h4"><b>for doughnuts</b><br />
1/4 cup water, warm (not hot)<br />
1 pkg active dry yeast<br />
1/3 cup milk, lukewarm<br />
1/8 cup sugar<br />
1/2 tsp salt<br />
2 cup all-purpose flour, sifted<br />
1/6 cup shortening<br />
1 egg<br />
<br />
<b>for lemon curd</b><br />
1/2 cup lemon juice<br />
2 tsp lemon zest<br />
1/2 cup sugar<br />
2 large eggs<br />
1 egg yolk<br />
1/2 cup (1 stick) unsalted butter, cut into pieces<br />
<br />
<b>for meringue</b><br />
2 egg whites<br />
1 tablespoon of sugar<br />
1/2 cup of sugar<br />
1/8 cup of water<br />
<br />
<p class="h3">directions</p><p class="h5"><b>make raised doughnuts</b><br />
1. Soak yeast in 1/2 cup warm (not hot) water - 5 minutes. TIP: I throw about 1 tsp. sugar in with this to kick it in the butt to get it going.<br />
2. Scald the milk and melt shortening.<br />
3. Pour milk over sugar and salt in a bowl. Stir until dissolved. Make sure this mixture is warm, not hot.<br />
4. Add 1/2 cup of flour, eggs and yeast mixture. Beat until smooth. Add remaining flour to make a soft dough. When dough leaves sides of bowl, turn out onto lightly floured board.<br />
5. Knead until dough becomes smooth and elastic. Place in lightly greased bowl. Grease top of dough and cover with waxed paper. Allow to rise in warm place (80-85°F) until doubled (1-1/2 hours). You can make the lemon curd while you wait. <br />
6. Roll out dough to 1/2 inch thickness and cut-with a #2 can that has been opened with a tadpole can opener to leave a sharp cutting edge. Use a pill bottle or the center of doughnut cutter to make the center hole. Remove centers.<br />
7. Let rise on the board until very light (40-60 minutes).<br />
8. Drop into deep hot fat (325° - 350°) and turn when doughnuts are just barely brown. Turn once again when browned sufficiently. Make sure the doughnuts are completely cooled before filling.<br />
<br />
<b>make lemon curd</b><br />
1. Place the zest, juice, sugar, salt, and eggs in a metal bowl. Whisk away. Add in the butter, clamp on an instant-read thermometer, and set the bowl over a tiny pot of simmering water. <br />
2. Don’t ever stop whisking gently or you’ll end up with a layer of scrambled eggs on the edge of your bowl. <br />
3. Keep cooking and stirring until it’s thick, and the thermometer reads 160°F, 5-10 minutes. <br />
4. Place a fine-mesh sieve over another metal bowl and press the curd through it with a rubber spatula. <br />
5. Cover the surface of the curd with plastic wrap, cool completely, and refrigerate until ready to use.<br />
<br />
<b>fill the doughnuts</b><br />
1. Use a long tip so that you can reach the centre of the doughnuts.<br />
2. Lightly hold the doughnut from the bottom, cradling the sides with your fingers, and gently insert the piping bag tip. If the doughnut isn’t hollow for some reason, you can clear a space with a chopstick, and then simply squeeze your piping bag, slowly withdrawing it as you fill.<br />
<br />
<b>make italian meringue and top the doughnuts</b><br />
1. Get the egg whites ready to go, but don’t start beating just yet.<br />
2. In a heavy sauce pan, dissolve 1/2 cup of sugar completely in 1/8 cup of water. When the sugar is completely dissolved, crank up the heat and wait for it to boil.<br />
3. Start up your stand mixer and beat the egg whites. While the sugar syrup is climbing in temperature, add 1 tablespoon of sugar to the egg whites and continue to beat until soft peaks form. <br />
4. Slowly pour the sugar mixture into the egg whites while it is rapidly beating. Mix on medium-high speed for 5-7 minutes, or until the bowl has come to room temperature.<br />
5. Spread the meringue on top of the doughnuts (forming any and all peaks, as you wish).<br />
6. Stick it under the broiler until the meringue just browns. Or, alternatively, be really cool and use a blowtorch.</h><br />
<br />
</div><br />
<br />
<br />
<br />
sarah the baker yoonhttp://www.blogger.com/profile/14286344543816123614noreply@blogger.com1tag:blogger.com,1999:blog-8019050189822529660.post-80343655367740452222015-01-28T23:49:00.000-05:002015-01-31T23:33:12.971-05:00Sew Easy: Pretty Bow HeadBand<div dir="ltr" style="text-align: left;" trbidi="on"><img src="https://farm9.staticflickr.com/8561/15770246154_c353db6740_c.jpg"><br />
<br />
I've done it. I've jumped on the mom-bandwagon and started to sew. I dusted off my old sewing machine and started to make things for the baby. Yes, Pinterest and this whole DIY-movement has launched me into this "mom-on-mat-leave" stereotype, but it just made practical sense! I could make things just the way I wanted it, at a fraction of the price. It started when I couldn't find a nursing cover I liked because of the unappealing fabric choices and the ridiculous price it asked for. And then I wanted to make the same headbands I bought for Heidi at the Gap for $10 a piece. From then on it was just a whirlwind of little projects I could think of, late at night while Heidi was asleep. I am no where near an expert sewer but I've been sewing here and there since Jr. High (I promised my mom I'd put good use to a sewing machine if she bought me one – I kept the promise!). And so, I want to share these little sewing discoveries with you. I am still learning myself and you could probably find a ton of blogs that teach you better than I could, but I thought it'd be fun to share my projects with you and maybe show you a few things I've learned along the way. (I'm new at this tutorial thing, so please bear with me!)</div><br />
<div>Here is my first tutorial: an easy bow headband. This bow is a cute accent to any outfit for your baby girl. I love putting it on Heidi. And I've made a bunch in different fabrics because it's super easy. </div><br />
<div><img src="https://farm8.staticflickr.com/7387/16204921978_04a00a819c_c.jpg"><br />
<br />
<b>Materials:</b><br />
- 2 pieces of fabric for the bow (sizes are below) <br />
- Elastic (the length of your baby's head circumference) <br />
- Thread<br />
</div><br />
<div><img src="https://farm8.staticflickr.com/7442/16206329249_83e1d7fb83_c.jpg"><br />
You'll need two pieces of fabric: one for the main bow and the second for the middle piece. The size of the final bow would basically be a quarter of the piece of fabric you cut. So here, I cut a 6"x 6" piece that would ultimately make a 3"-wide bow. <br />
</div><br />
<div><img src="https://farm8.staticflickr.com/7358/16206652287_010c6904d1_c.jpg"><br />
1. Fold the piece of fabric in half, with the right sides facing each other (so that you see the wrong side). Then sew along the edge. Flip it inside out.<br />
2. Fold that piece in half again, so that the seam is outside (the clean side is in). Sew along the edge. Flip it inside out.<br />
<br />
<img src="https://farm8.staticflickr.com/7345/16392548845_3ca690e057_b.jpg"><br />
</div><br />
<div><img src="https://farm8.staticflickr.com/7434/16391626412_834431df95_b.jpg"><br />
1. Take your small piece and fold it in half length-wise. You're gonna sew it in an L-shape so that you get a closed pipe.<br />
2. Flip it inside out. Then sew it shut. This part is kind of tricky since it's a small piece of fabric but with patience, you'll get it through!<br />
</div><br />
<div><img src="https://farm8.staticflickr.com/7386/16205300290_8fab92932a_b.jpg"><br />
Take your bow piece with the non-seam side facing up and hold it so that the closed sides are on the left and right, open sides on the top and bottom. Do an accordian fold. It's basically like when you fold a paper fan. I like having the edges on the top and bottom folded so that you don't see the edges. Now take some string and tie it tightly around the middle. I loop around it quite a bit so that it stays nice and tight.<br />
</div><br />
<div><img src="https://farm8.staticflickr.com/7383/16205068058_5ab700acb8_b.jpg"><br />
Knot it a few times so that it doesn't unravel.</div><br />
<div><img src="https://farm8.staticflickr.com/7284/16366714506_2030442d57_b.jpg"><br />
Now sew the elastic piece into a loop. Make sure you use the zig-zag option so that the elastic doesn't come apart.<br />
</div><br />
<div><img src="https://farm8.staticflickr.com/7330/16206800407_79547bb857_b.jpg"><br />
Place all three pieces together so that the small piece wraps around the bow and elastic. Make sure the neat end of the small piece stays on top.<br />
</div><br />
<div><img src="https://farm9.staticflickr.com/8604/16390956061_0a3d7f6bb5_b.jpg"><br />
Get a needle and thread and sew it all together. This is probably the hardest part since you have to hold the pieces tightly together and you have to make sure the thread goes in all the layers. I find it much easier when you take it slow and sew one direction at a time. For instance, I would take the needle from the inside, poke through all three pieces and come up. Then I'll take the needle back inside, again going through all three pieces. I repeat this until I feel like it's on securely.<br />
</div><br />
<div><img src="https://farm9.staticflickr.com/8588/16390955961_d597812fb1_b.jpg"><br />
Voila - it's all done! <br />
</div><br />
<div><img src="https://farm8.staticflickr.com/7450/16390965501_8765a1197a_b.jpg"><br />
Once you start making these, you're not gonna stop! You can make a bow for every outfit.<br />
<br />
<img src="https://farm8.staticflickr.com/7444/16206809437_c6dbef6176_b.jpg"><br />
</div><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgydRr7StldKbhQpt0WvQxOvfFSaPBZjSinjGMQTQcFthkwgE5VEWttJ3-jLvUbUPNQM3RwMH0dQk4hY_6HMlWjKA8SQCRBMBxslHk0N9QkVk5vndVPm9r1hDiv7HkvgEOkGbDqPj1hCL4/s1600/BowHeadband.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgydRr7StldKbhQpt0WvQxOvfFSaPBZjSinjGMQTQcFthkwgE5VEWttJ3-jLvUbUPNQM3RwMH0dQk4hY_6HMlWjKA8SQCRBMBxslHk0N9QkVk5vndVPm9r1hDiv7HkvgEOkGbDqPj1hCL4/s1600/BowHeadband.jpg" /></a><br />
<br />
<br />
<br />
<br />
sarah the baker yoonhttp://www.blogger.com/profile/14286344543816123614noreply@blogger.com2tag:blogger.com,1999:blog-8019050189822529660.post-61684292972973186582015-01-23T01:53:00.000-05:002015-01-24T10:44:36.376-05:00introducing heidi<img src="https://farm8.staticflickr.com/7497/16344114011_93c6c5355a_c.jpg"><br>
<div dir="ltr" style="text-align: left;" trbidi="on">I think it's only appropriate to start off my return with the biggest change since my last post, which also happens to be the biggest event of my life – the birth of my daughter Heidi. Becoming a mother has been nothing that I could have imagined in so many ways: like how strong a mother and child's bond can be, or how absolutely horrible sleep deprivation feels, and how wrong I have been about maternity leave (which for some misguided reason seemed "glamorous" to me). Motherhood is exhilarating and exhausting, rewarding and routine. But as any mother would tell you, it is an absolute blessing – the good and the hard – to be a mother. <br>
</div><br>
<div>I want to share my birth story because it's kind of nice to share these kinds of stories, but mainly (and selfishly) because I haven't journaled it and I figured I should leave a record of it somewhere, haha. I will be careful not to over dramatize what happened though. I realized that people love to tell birth "horror stories" because sometimes it truly is crazy what they go through, but I find that it often paints an ostentatious picture of the birthing experience. Yes, it's really intense and there was definitely lots of screaming, but I am humbled by the thought that every single person in history was birthed by someone. So without further ado, here is how little Heidi was born!<br>
</div><br>
<img src="https://farm8.staticflickr.com/7472/16319784756_fa85f5085c_c.jpg"><br>
<img src="https://farm9.staticflickr.com/8638/16345708025_6be03f6bc3_c.jpg"><br>
<i>The lovely baby shower hosted by my friends Alicia and Mina. </i><br>
<br>
<div>Heidi Ella Chung was born on May 5th 2014, exactly one week after her estimated due date. That extra week was pretty hard, partly because people kept asking and it got pretty repetitive telling them "No, she's not born yet" and partly because I just wanted to stop being pregnant! Pregnancy was not fun at all. I concluded that women who say they love being pregnant are either elves or liars. Being pregnant felt heavy, acidic, awkward and nauseating. Morning sickness is horrible and I hated peeing every 12 minutes. But I did love not having to suck in my belly to fit into tight pants, and also got to go on a baby-moon! I have to admit I'm not looking forward to being pregnant again, but alas, you can't get a bun without baking it first.<br>
</div><br>
<img src="https://farm9.staticflickr.com/8627/16345005832_9bdba12866_c.jpg"><br>
<i>One of our last evenings together before Heidi's arrival.</i><br>
<br>
<div>After waiting and waiting, May 4th finally came around. I have been feeling Braxton Hicks contractions (false contractions) for a couple of weeks so when I first felt contractions at 1 am, I brushed it off. But then – it became different. The pain became much deeper and heavier, so I knew it was it! I didn't bother to tell Andrew though, who was sleeping beside me, since they tell you to wait around until 4-1-1 (which is contractions every 4 minutes lasting 1 minute long and sustained for an hour). I tried to sleep without much luck and by 4 am, I knew it was time to go. I nudged Andrew and told him "Honey, this is it. We're meeting Heidi today."<br>
</div><br>
<img src="https://farm8.staticflickr.com/7520/16345800765_b3bb30e236_c.jpg"><br>
<i>My baby bumps.</i><br>
<br>
<div>We excitedly and nervously got ready and hugged our parents and headed off to St. Joseph's Hospital in Toronto. I called my midwife on the way there, feeling contractions closer to every 2 minutes. We totally assumed that I probably had a long way to go since I wasn't feeling that uncomfortable. The pain was bearable and I didn't look anything like the pictures they show you of the face that you're supposed to make when you're going into labour. But once we got in and the midwife checked me, I was already 5cm dilated and pretty close to go into active labour. I knew I didn't want to get any drugs going into it, not because I felt like I was super strong, but because it can often make labour longer and sometimes lead to complications. Plus, my sister did it twice without an epidural so I figured we may have similar pain tolerance. <br>
</div><br>
<img src="https://farm8.staticflickr.com/7577/16319808446_6ba500102a_c.jpg"><br>
<i>Look how happy and okay I looked at the beginning!</i><br>
<br>
<div>So then I felt <i>everything</i>. And that pain was nothing like I could have imagined. While I felt that the contractions were quite endurable (I even joked to Andrew that I didn't understand why people would ask for an epidural at all), when it was time for pushing, I completely broke down. My midwife told me that every single woman comes to a point where they hit a wall and feel like they possibly can't do it anymore. I hit that wall pretty hard and soon enough I was screaming "I CAN'T DO IT. I JUST CAN'T DO IT. MAKE IT STOP. MAKE IT STOP!!" It was especially hard for me since Heidi, while not being breeched, was "sunny side up" which means she was facing up and out to my stomach. Her head was down but she kept turning forward instead of facing my back. My midwife would then have to reach inside and turn her head while I pushed (and screamed and screamed). OH my Lord, every time she put her hand in there I could feel it and I felt like everything was burning and ripping. SO MUCH FRKIN PAIN.<br>
</div><br>
<div>But nothing lasts forever, thank the Lord. When I started to feel hopeless and delirious with pain, my midwife told me to try and feel her head that was just crowning. At first I refused because I didn't want to know what was going on down there. But she insisted and it was the best advice she could give me at that point. As soon as I felt her warm head I felt a rush of urgency – that I needed to get her out!! I refocused and gritted my teeth and pushed and pushed. And then! After 8 hours of labour and 45 minutes of pushing – there she was!! My baby! So alive and so real. I will never forget that moment: Andrew's elated face that searched my eyes to thank me, my body's huge sigh of relief, and Heidi's tiny body pressed against mine. I instinctively started to sing to her when she couldn't settle down and for the first time I felt like her mother as she calmed down and snuggled peacefully in my arms. <i>This was my child and I was gonna love her with my whole being.</i> <br>
</div><br>
<img src="https://farm8.staticflickr.com/7477/15725807853_7e1ab156fd_c.jpg"><br>
<img src="https://farm8.staticflickr.com/7514/16344886632_3a72f5f240_c.jpg"><br>
<i>Someone's falling in love real hard, real fast.</i><br>
<br>
<div>That's how Heidi came into the world. Only now have I realized that the birthing was actually the easy part of motherhood, the hard part was just beginning! But I discovered the real beauty is that day by day I fall in love with her more and the day before that will always be a precious memory. I'm so thankful to have experienced giving birth and I'm so grateful that I gave birth to a healthy little girl. I know it's truly a miracle and I promise to never take it for granted. <br>
</div><br>
<img src="https://farm8.staticflickr.com/7565/16158248108_5814698dfe_b.jpg"><br>
<i>My happy girl Heidi is now almost 9 months!</i><br>
sarah the baker yoonhttp://www.blogger.com/profile/14286344543816123614noreply@blogger.com3tag:blogger.com,1999:blog-8019050189822529660.post-34174594920825096152015-01-22T12:36:00.002-05:002015-01-22T15:24:35.318-05:00Back to the café<img src="https://farm8.staticflickr.com/7551/16341121212_48af455a2d_c.jpg"><br />
<div dir="ltr" style="text-align: left;" trbidi="on">I don't even know where to begin. So much has happened in my life that it's almost silly to play catch-up. But if there's one thing I've learned in the past few years, it's that we have a surprising capacity to love, feel, and experience life. And more importantly, that I myself have an earnest need to express all of that. Despite my hesitation to call myself a "creative individual" (even if I work in the creative field), I realized that I indeed have the hunger to create. I need an outlet to fill that creative craving and every artist needs a stage, right? <div><br />
<div>So that's why I'm back.<div><br />
</div><div>My blog milk and honey café is more appropriate than ever. I started and named this blog after a café that I hoped to open one day. It was a cheesy and ambitious dream of a university student 8 years ago. (Can you believe it's been 8 years?) I named it milk and honey, after the promise that God makes to His people - that He would deliver His people from slavery and pain, to a prosperous land that God has prepared. I wanted a café where people could go to find peace, beauty and community. And so I made a blog that shared bits and pieces of my life that brought me peace, showed me beauty and gave me community - through FOOD! I baked and baked and baked, mostly because I was a hungry college student and had lots of free time and even more hungry friends. I baked so much that people still know me as Sarah the Baker (I actually just ran into a friend today and asked me how my baking business was going haha). I was never a professional baker and I hardly bake any more, but I want to continue this blog—not necessarily as a baking blog—but a place to share life, just like how I intended my café to be. I want to talk about motherhood (oh yes! I am a mother now!), design inspirations (if you didn't know, I am a graphic designer by profession), craft ideas, music and, yup, lots of recipes too. </div></div></div><div><br />
</div><div>It's gonna be tough to commit, I know. I'm a new mom – I barely have time to do chores and sleep, let alone quality time for myself! But I'm gonna take it post by post and just enjoy it! And I really hope you enjoy it too. Let's share fun and lovely stuff in our lives, laugh a lot (mostly at me) and get inspired. </div><div><br />
</div><div>Wanna sit down and stay a little while?</div><div><br><br><br>p.s. I just revamped the design of the blog but there may be a few discrepancies for all of the older posts. If the photos look a bit wonky and if there are missing links, I apologize! Let's just pretend it looks okay, yeah? Thanks! <br />
</div><div><br />
</div><div></div></div>sarah the baker yoonhttp://www.blogger.com/profile/14286344543816123614noreply@blogger.com11tag:blogger.com,1999:blog-8019050189822529660.post-6465312818179785432012-02-07T00:58:00.001-05:002015-01-22T15:32:26.570-05:00A Real Valentine's DayYes yes, it's another post on Valentines Day. If you've got a long roster of food blogs on your reader, or enjoy food communities tastespotting or foodgawker and the like, chances are, you've seen plenty of Valentine's Day themed treats. Of course, there's red velvet everything – whoopie pies, crépes, lollipops, brownies and even <a href="http://www.tasteandtellblog.com/2012/02/red-velvet-cheese-ball/">a red velvet cheese ball</a> (yikes!) – you name it, and everywhere you go there's enough pink and red to make even a 5 year old girl go nuts. I've definitely done my share of talking about Valentines Day (<a href="http://milkandhoneycafe.blogspot.com/2009/02/be-mine.html">Be Mine</a>, <a href="http://milkandhoneycafe.blogspot.com/2010/02/love.html">Love</a>) and I myself enjoy making a bit of extra income doing my annual V-Day Cupcake Sale. Sure, this "holiday" is probably just a big fat business scam to many, but isn't it quite funny how so many of us still fall for it every single year?<br />
<br />
But maybe we miss the point when we keep analyzing it. Last year, I've written about finding my own meaning to what "Love" is and I've shared how I wanted to express it during Valentine's Day. That's all nice and dandy, sure. :) But this year, I realized, "Hey – what's wrong with showing a little extra effort to someone you love?" What's wrong with finding an occasion to celebrate love just for the sake of celebrating love? What's wrong with a guy finding the courage to buy roses and chocolate to the girl he's always had a crush on; or a little girl excited to send a candy-gram to the friends who's always been kind to her? Alright alright, it's getting a bit cheesy now, but my point is, when we stop trying so hard to find fault in everything around us, it frees us to enjoy and value the little things in life! <br />
<br />
So dear ladies and gents, why not pick up your spatulas and express your love through the wondrous creation of "baked goodies" this year? And make it GOOD, with love, with extra-effort. And make it from scratch! It tastes soooo much better than the boxed mixes and your Valentine will surely be impressed! <br />
<br />
<b>Here are my favourite recipes and some decorating tips!</b><br />
<br />
<a href="http://milkandhoneycafe.blogspot.ca/2010/02/love.html" title="valentine's day by sarah the baker yoon, on Flickr"><img src="http://farm5.staticflickr.com/4014/4364663854_d0a05c529b_z.jpg"alt="valentine's day"></a><br />
<br />
1. This is my classic <a href="http://milkandhoneycafe.blogspot.com/2010/02/love.html">Red Velvet Cupcakes with Brownie Hearts</a>. I do a special sale of these babies every year and I've received so much love for them. The brownie hearts are especially loved and it's such a cute little touch to the classic red velvet cupcake.<br />
<br />
<a href="http://www.flickr.com/photos/syoon86/3985904812/" title="sparkling cupcakes by sarah the baker yoon, on Flickr"><img src="http://farm3.staticflickr.com/2637/3985904812_6aa4d3bac3_z.jpg" alt="sparkling cupcakes"></a><br />
<br />
2. Dragees (silver sugar balls) are always such an elegant and sparkly decoration for your cupcakes. You can easily buy them at your local bulk barn (bulk food store) or Michaels (craft & baking store).<br />
<br />
<a href="http://milkandhoneycafe.blogspot.com/2009/07/short-order.html" title="chocoholic by sarah the baker yoon, on Flickr"><img src="http://farm3.staticflickr.com/2539/3708175116_a9b32d0b1f_z.jpg" width="640" height="427" alt="chocoholic"></a><br />
<br />
3. You can never get enough chocolate during Valentine's Day. Try making these <a href="http://milkandhoneycafe.blogspot.com/2009/07/short-order.html">Chocoholic Cupcakes</a> with Rich chocolate cake and smooth milk chocolate frosting.<br />
<br />
<a href="http://milkandhoneycafe.blogspot.com/2009/05/im-back-im-back-im-back.html" title="flower bridal shower by sarah the baker yoon, on Flickr"><img src="http://farm4.staticflickr.com/3537/3478571820_ff9d5e84e4_z.jpg" width="640" height="427" alt="flower bridal shower"></a><br />
<br />
4. Can't afford a dozen of roses? I totally understand – the prices during V-Day is absolutely ridiculous! Well why dont you make <a href="http://milkandhoneycafe.blogspot.com/2009/05/im-back-im-back-im-back.html">a dozen of cupcake roses</a>? These aren't the crazy intricate roses that I'm sure many of us struggle to ice, but they're cute and simple! They definitely do the job. All you need to do for these cupcakes is use a offset spatula for the white frosting part. And use a normal star tip for the rose. Just swirl OUT to IN in the middle of the cupcake. <br />
<br />
<a href="http://milkandhoneycafe.blogspot.com/2009/06/how-precious.html" title="how precious by sarah the baker yoon, on Flickr"><img src="http://farm4.staticflickr.com/3323/3589725324_d9e33afe64_z.jpg" width="640" height="427" alt="how precious"></a><br />
<br />
5. Ahh, the <a href="http://milkandhoneycafe.blogspot.com/2009/06/how-precious.html">good old heart decorations</a>. But try using some more modern and unique colours and styles! Maybe not purple like this one, but play around with your design to keep it original. <br />
<br />
<a href="http://milkandhoneycafe.blogspot.com/2009/01/strawberry-fields-forever.html" title="strawberry cupcakes by sarah the baker yoon, on Flickr"><img src="http://farm4.staticflickr.com/3126/3228284825_494623596b_z.jpg" width="640" height="427" alt="strawberry cupcakes"></a><br />
<br />
6. Here is a delicious and elegant cupcake! These <a href="http://milkandhoneycafe.blogspot.com/2009/01/strawberry-fields-forever.html">Strawberry Cupcakes</a> are one of my favourites and I think my unique decorations may relieve you of the heart-theme fatigue. <br />
<br />
Alright, so I think I've got plenty of cutesy decoration ideas for all the lovebird bakers out there... but how could I forget the lovely ladies and gents who don't really have someone to bake for. Valentine's Day is also a perfect day for my single friends to indulge just the same. ;) Here are some ideas for good ol' vegging. ❤<br />
<br />
<a href="http://milkandhoneycafe.blogspot.com/2009/06/third-times-charm.html" title="the baked brownie by sarah the baker yoon, on Flickr"><img src="http://farm3.staticflickr.com/2563/3674174160_9564d98e53_z.jpg" width="640" height="427" alt="the baked brownie"></a><br />
<br />
1. <a href="http://milkandhoneycafe.blogspot.com/2009/06/third-times-charm.html">Rich, delicious brownies</a>. Doesn't get any more indulgent than this. Make sure you use the best chocolate you can get your hands on. Remember, it's V-Day – you can spoil yourself a little. :)<br />
<br />
<a href="http://milkandhoneycafe.blogspot.com/2010/03/nice.html" title="chewy chocolate chip cookie by sarah the baker yoon, on Flickr"><img src="http://farm3.staticflickr.com/2683/4430546259_b851dee0c1_z.jpg" width="640" height="427" alt="chewy chocolate chip cookie"></a><br />
<br />
2. <a href="http://milkandhoneycafe.blogspot.com/2010/03/nice.html">Chewy Gooey Chocolate Chip Cookies</a>. And this is a must: Make it fresh and eat it right out of the even with some ice-cream. It will surely make the whole world feel better. :)<br />
<br />
<a href="http://milkandhoneycafe.blogspot.com/2011/12/holiday-treats-chocolate-toffee-cookies.html" title="Chocolate Toffee Cookies by sarah the baker yoon, on Flickr"><img src="http://farm8.staticflickr.com/7159/6511705771_328874a07d_z.jpg" width="640" height="427" alt="Chocolate Toffee Cookies"></a><br />
<br />
3. <a href="http://milkandhoneycafe.blogspot.com/2011/12/holiday-treats-chocolate-toffee-cookies.html">Chocolate Toffee Cookies</a> are perfect to soothe your sweet tooth! <br />
<br />
<a href="http://milkandhoneycafe.blogspot.com/2009/04/red-as-strawberry.html" title="best buttermilk pancakes by sarah the baker yoon, on Flickr"><img src="http://farm4.staticflickr.com/3650/3403537394_1e8d6482e1_z.jpg" width="640" height="427" alt="best buttermilk pancakes"></a><br />
<br />
4. Make yourself the <a href="http://milkandhoneycafe.blogspot.com/2009/04/red-as-strawberry.html">best buttermilk pancakes</a> with lots of fresh fruit and even more syrup. Don't forget the whipped cream. Hehe! Also, make sure you're in your PJs. <br />
<br />
<br />
Alrighty -- I hope this post has inspired you to take some time loving your friends, lovers, and yourself! I'd even love it if you told me what ideas you have in mind for next week! Share some of your favourite Valentine's Day recipes and rituals!! <br />
<br />
I wish everyone a very happy and cheerful Valentine's Day!!<br />
<br />
<br />
<br />
xoxo,<br />
Sarah<br />
<br />
<br />
sarah the baker yoonhttp://www.blogger.com/profile/14286344543816123614noreply@blogger.com11tag:blogger.com,1999:blog-8019050189822529660.post-79767091494239495522012-01-23T17:30:00.000-05:002015-01-22T15:04:27.710-05:00Craving the Sun<div dir="ltr" style="text-align: left;" trbidi="on"><a href="http://www.flickr.com/photos/syoon86/6750453391/" title="Toasted Almond Dacquoise with Sweet Berry Cream by sarah the baker yoon, on Flickr"><img alt="Toasted Almond Dacquoise with Sweet Berry Cream" height="427" src="http://farm8.staticflickr.com/7154/6750453391_9396c52818_z.jpg" width="640" /></a><br />
<br />
I love Winter. I love the snow and even the blizzards (it's exciting!). I love the sight of the snow-covered city and the sight of people bundled up head to toe. But if there's one thing I can't stand about winter time, it's that it gets pitch black by 5:00 pm. The shortened day killllls me. I hate walking home at 5:30 PM feeling like it's 10 PM. By the time I'm home and cooking dinner, there isn't even a trace of the sun. This also greatly effects my window of opportunity for food photography, as I greatly dislike taking photos in the evening with tungsten light.<br />
<br />
<a href="http://www.flickr.com/photos/syoon86/6750441809/" title="View from my kitchen by sarah the baker yoon, on Flickr"><img alt="View from my kitchen" height="427" src="http://farm8.staticflickr.com/7168/6750441809_5380465660_z.jpg" width="640" /></a><br />
<br />
Being able to bask in (and take food photos in) sunlight is a rare opportunity and this luckily, this Saturday was a beautiful one with plenty of sunshine. So when I woke up, I started the day with a mission. I promised I'd spend my day to make something really delicious and take a gazillion photos of it. I flipped through cookbooks, bookmarks, various blogs and food sites to find the right recipe. I wanted something some-what time-consuming to take full benefit of my free Saturday and something refreshingly different than what I've made here before. And there I saw it: <b>Toasted Almond Dacquoise</b>.<br />
<br />
<a href="http://www.flickr.com/photos/syoon86/6750443693/" title="Toasted Almond Dacquoise with Sweet Berry Cream by sarah the baker yoon, on Flickr"><img alt="Toasted Almond Dacquoise with Sweet Berry Cream" height="427" src="http://farm8.staticflickr.com/7035/6750443693_6fc91ed649_z.jpg" width="640" /></a><br />
<br />
I've had this cake at a birthday celebration before, made from Dufflet Pastries and I was blown away. I loved the delightful texture of the chewy/crunchy meringue and the pleasantly un-sweet berry-licious whipped cream filling. I knew I wanted to make it when I took a bite out of it, so when I saw a recipe that alluded to this cake, I instantly knew it was the one! I also happened to have a jar full of almonds and a container of berries in my refrigerator. <i>Perfect!</i><br />
<br />
The dacquoise is delightful cake layer that is used in a lot of fancy cakes, but don't be fooled by it's harsh sounding name – it's so easy to make! I found this wonderful recipe from <a href="http://zoebakes.com/2008/07/22/toasted-almond-dacquoise/" target="_blank">Zoe Bakes</a> and I think she describes it perfectly! "It's a light meringue that has nuts folded into it and baked in a thin layer. The dacquoise is crisp and used to add a sweet, nuttiness to your cakes. I love the contrast of a dacquoise with a soft sponge cake and a fruit mousse in the summer or with layers of rich chocolate in cooler weather." Are you in love yet?<br />
<br />
(And this time, I had a whole day to bake so I made it a good one. Here's a step-by-step photo post for you!)<br />
<br />
<a href="http://www.flickr.com/photos/syoon86/6750414167/" title="Toasted Almond Daquoise with Sweet Berry Cream by sarah the baker yoon, on Flickr"><img alt="Toasted Almond Daquoise with Sweet Berry Cream" height="427" src="http://farm8.staticflickr.com/7157/6750414167_0c0c02aeba_z.jpg" width="640" /></a><br />
<br />
This recipes calls for almond meal, and you're free to buy them that way, but you can also just make your own. I happened to have almonds at home, so I toasted them (to make them more fragrant and delicious) for just about 8 minutes or so in a preheated oven at 350F. When cool, I grounded them in a blender/chopper. <br />
<br />
<a href="http://www.flickr.com/photos/syoon86/6750417111/" title="Toasted Almond Dacquoise with Sweet Berry Cream by sarah the baker yoon, on Flickr"><img alt="Toasted Almond Dacquoise with Sweet Berry Cream" height="427" src="http://farm8.staticflickr.com/7159/6750417111_0d449d8d27_z.jpg" width="640" /></a><br />
<br />
Next step is to preheat the oven to 225F and prepare your baking tray. Prepare sheets of parchment paper by drawing circles that match the size of the cake you are going to bake. The original recipe was for a 9-inch cake and so she used a cake cardboard round, but I wanted to make cute single-serve desserts so I used a glass instead. <br />
<br />
<a href="http://www.flickr.com/photos/syoon86/6750420369/" title="Toasted Almond Dacquoise with Sweet Berry Cream by sarah the baker yoon, on Flickr"><img alt="Toasted Almond Dacquoise with Sweet Berry Cream" height="427" src="http://farm8.staticflickr.com/7006/6750420369_c9b00e55bf_z.jpg" width="640" /></a><br />
<br />
In a small bowl, mix the almond meal and 1/4 cup of sugar. Set aside. (I know you can see big chunks of almond here. I know it should be almond MEAL, but I actually liked having almond chunks in my cake before, so I kept a few in there.)<br />
<br />
<a href="http://www.flickr.com/photos/syoon86/6750424873/" title="Toasted Almond Dacquoise with Sweet Berry Cream by sarah the baker yoon, on Flickr"><img alt="Toasted Almond Dacquoise with Sweet Berry Cream" height="427" src="http://farm8.staticflickr.com/7019/6750424873_bff172b1b9_z.jpg" width="640" /></a><br />
<br />
Now, it's time to whip the egg whites. A few tips here: <br />
1. You probably need some sort of electronic mixer for this. I don't doubt you have the muscle-strength to whip eggs into its voluptuous state, but it's just really really hard work. It doesn't have to be stand mixer, though. I hand-held mixer is perfect. <br />
2. Make sure your bowl is completely clean. Any traces of yolk, fat or soap, and these babies won't rise. <br />
3. Have all the ingredients set out and ready. You want a steady and smooth transition when you're adding sugar and such, so it's great to have it all ready by your mixing bowl instead of letting the air die down while you prepare your next cups of sugar.<br />
<br />
<a href="http://www.flickr.com/photos/syoon86/6750993229/" title="Beating Meringue by sarah the baker yoon, on Flickr"><img alt="Beating Meringue" height="427" src="http://farm8.staticflickr.com/7148/6750993229_18ba5e371f_z.jpg" width="640" /></a><br />
<br />
Whip the egg whites on low speed until they start to foam, about 45 seconds. Add the 2 tablespoons sugar to the whites and continue to whip on medium speed until soft peaks form. Once the whites form soft peaks slowly add the 2/3 cup sugar and continue whipping until stiff peaks are formed and the sugar, about 2 minutes.<br />
<br />
<a href="http://www.flickr.com/photos/syoon86/6750428841/" title="Toasted Almond Dacquoise with Sweet Berry Cream by sarah the baker yoon, on Flickr"><img alt="Toasted Almond Dacquoise with Sweet Berry Cream" height="427" src="http://farm8.staticflickr.com/7034/6750428841_c695384ba7_z.jpg" width="640" /></a><br />
<a href="http://www.flickr.com/photos/syoon86/6750433033/" title="Toasted Almond Dacquoise with Sweet Berry Cream by sarah the baker yoon, on Flickr"><img alt="Toasted Almond Dacquoise with Sweet Berry Cream" height="427" src="http://farm8.staticflickr.com/7035/6750433033_fb4948c23d_z.jpg" width="640" /></a><br />
<br />
Time to whip out your spatula. Add the almond meal in two batches, folding them in gently after each addition. Don't overbeat! Fold in only until the almond meal is well distributed. You know your proper "folding" technique, right? Cut down the middle, scoop around the edge, rotate the bowl and repeat!<br />
<br />
<a href="http://www.flickr.com/photos/syoon86/6750437029/" title="Toasted Almond Dacquoise with Sweet Berry Cream by sarah the baker yoon, on Flickr"><img alt="Toasted Almond Dacquoise with Sweet Berry Cream" height="427" src="http://farm8.staticflickr.com/7031/6750437029_dae46bf47b_z.jpg" width="640" /></a><br />
<br />
Now, you need a pastry bag fitted with a large round tip (or in my case, no tip at all – I couldn't find mine) and fill it with the dacquoise. The fun part: pipe spirals to fill the circles you've drawn on the parchment. It should be around 1/8" - 1/4" thick.<br />
<br />
<a href="http://www.flickr.com/photos/syoon86/6750447783/" title="Toasted Almond Dacquoise with Sweet Berry Cream by sarah the baker yoon, on Flickr"><img alt="Toasted Almond Dacquoise with Sweet Berry Cream" height="427" src="http://farm8.staticflickr.com/7014/6750447783_2d0cc96106_z.jpg" width="640" /></a><br />
<br />
The hard part: Bake the dacquoise at 225° until dry, about 65-85 minutes. (My little circles took around 70 minutes.) Why is it hard? That hour and a bit feels like forever when you're smelling the delicious almond meringue cooking in the oven! You can use this almond dacquoise recipe in a whole lot of delicious little desserts. I hope to try different cakes with this recipe! Oh, and did I tell you that this treat is gluten-free? This meringue-based cake is a great alternative to flour cakes!!<br />
<br />
<a href="http://www.flickr.com/photos/syoon86/6750450591/" title="Toasted Almond Dacquoise with Sweet Berry Cream by sarah the baker yoon, on Flickr"><img alt="Toasted Almond Dacquoise with Sweet Berry Cream" height="427" src="http://farm8.staticflickr.com/7154/6750450591_327326b4fd_z.jpg" width="640" /></a><br />
<br />
When your dacquoise layer is baked, let it cool on a rack. It's time to make delicious whipped cream with berries! Make sure your heavy cream is cold and straight out of the fridge. You're just going to whip the cream with a dash of pure vanilla extract and when it starts to hold shape, add about 3 tablespoons of powdered sugar (add and subtract depending on how sweet you want it). I like mine whipped to its hardest peak, just try not to curdle it! Fold in your berries and voila – your delicious berry whipped cream.<br />
<br />
<a href="http://www.flickr.com/photos/syoon86/6750454957/" title="Toasted Almond Dacquoise with Sweet Berry Cream by sarah the baker yoon, on Flickr"><img alt="Toasted Almond Dacquoise with Sweet Berry Cream" height="427" src="http://farm8.staticflickr.com/7021/6750454957_6bf74a410e_z.jpg" width="640" /></a><br />
<br />
For my little treat cakes, I sandwiched two pieces of dacquoise between the cream, with more cream and berries on top. I even sprinkled some almond meal and dusted it with powdered sugar for extra prettiness. :)<br />
<br />
<a href="http://www.flickr.com/photos/syoon86/6750457629/" title="Toasted Almond Dacquoise with Sweet Berry Cream by sarah the baker yoon, on Flickr"><img alt="Toasted Almond Dacquoise with Sweet Berry Cream" height="427" src="http://farm8.staticflickr.com/7154/6750457629_20fcf9d2e9_z.jpg" width="640" /></a><br />
<br />
So there it is! A very delicious delicious dessert that I know you'll love as much as we did at home. After one bite, Andrew asked me, "Do you have any more? I think this is the best thing I've had in a loong time!" It was soo delicious! <br />
<br />
And yes yes - this is more of a summer treat, what, with the berries and whipped cream and all. It's not quite fitting with the winter season, but think of it this way: how brilliant is it when you can create a bit of sunshine in your own kitchen? Cheers!<br />
<br />
<a href="http://www.flickr.com/photos/syoon86/6750451599/" title="Toasted Almond Dacquoise with Sweet Berry Cream by sarah the baker yoon, on Flickr"><img alt="Toasted Almond Dacquoise with Sweet Berry Cream" height="427" src="http://farm8.staticflickr.com/7159/6750451599_72ba946db7_z.jpg" width="640" /></a><br />
<br />
<div id="recipe"><div class="h1">Toasted Almond Dacquoise with Berry Whipped Cream</div><div class="h2">makes 9 little cakes or one 9" cake<br />
recipe adapted from <a href="http://zoebakes.com/2008/07/22/toasted-almond-dacquoise/" target="_blank">Zoe Bakes</a><br />
<br />
</div><div class="h3">ingredients</div><div class="h4">2/3 cups almond meal (1/3 cup whole almonds, finely ground)<br />
1/4 cup sugar<br />
2/3 cups egg whites (about 5 large)<br />
2/3 cups + 2 tablespoons sugar (separate)<br />
<br />
2 1/2 cups heavy cream, cold<br />
1 teaspoon pure vanilla extract<br />
3 tablespoon powdered sugar<br />
2 cups fresh berries (you can also use frozen fruit)<br />
<br />
</div><div class="h3">directions</div><div class="h5">1. Toast whole almonds in a preheated oven at 350°F for 8 minutes. Grind them finely in a food processor or blender/chopper<br />
2. Prepare parchment paper by drawing circles that match the size of the cake you are going to bake. In my case I used a small glass. Preheat the oven to 225°.<br />
3. In a small bowl, mix the almond meal and 1/4 cup sugar and set aside.<br />
4. Whip the egg whites on low speed in a mixer until they start to foam, about 45 seconds. Add the 2 tablespoons sugar to the whites and continue to whip on medium speed until soft peaks form. Once the whites form soft peaks slowly add the 2/3 cup sugar and continue whipping until stiff peaks are formed and the sugar, about 2 minutes.<br />
5. Add the almond meal in two batches, folding them in gently after each addition. Make sure you only fold until almond meal is well-distributed. <br />
6. Place the dacquoise in to a pastry bag fitted with a large round tip. Pipe in a large spiral until you have filled in the circles drawn on the parchment. it should be about an 1/8″ thick.<br />
7. Bake the dacquoise at 225° until dry, about 65-85 minutes. Place on rack to cool.<br />
<br />
For the cream:<br />
1. In a mixer with a whisk attachment, whip heavy cream with vanilla extract until it starts to hold shape. Pour powdered sugar and add more to taste. <br />
2. Add berries and fold until well-incorporated. <br />
<br />
Assemble with prepared dacquoise, adding pretty details like powdered sugar and almond bits.</div></div><br />
</div>sarah the baker yoonhttp://www.blogger.com/profile/14286344543816123614noreply@blogger.com15tag:blogger.com,1999:blog-8019050189822529660.post-75153307099053820132011-12-22T16:08:00.000-05:002015-04-20T15:14:28.006-04:00Holiday Treats: Toblerone Shortbread Cookies<a href="http://www.flickr.com/photos/syoon86/6555620865/" title="Toblerone Shortbread Cookies by sarah the baker yoon, on Flickr"><img src="http://farm8.staticflickr.com/7158/6555620865_244a603ac0_z.jpg" width="800" height="533" alt="Toblerone Shortbread Cookies"></a><br />
<br />
I'll be honest, I really didn't feel like baking last night. But I promised that I'd do a Holiday Treats special, and I realized I haven't posted much (just one so far) and Christmas is literally just around the corner (3 days!). So from a list of ideas that I've had, I went for the easiest, quickest one. But that just adds to the awesomeness of this cookie! It's so easy that it makes it that much more delicious. I even left the big stand mixer inside my cupboard and busted out my spatula and my arm (and Andrew's arm) to show you how simple and low-maintenance this cookie is. <br />
<br />
<a href="http://www.flickr.com/photos/syoon86/6555608827/" title="Toblerone Shortbread Cookies by sarah the baker yoon, on Flickr"><img src="http://farm8.staticflickr.com/7160/6555608827_4583e22399_z.jpg" width="800" height="533" alt="Toblerone Shortbread Cookies"></a><br />
<br />
I know this cookie sounds/looks pretty cheesy, but hear me out. I usually dislike cookies that so obviously depend on another candy bar.. it hits my "bake-from-scratch snob" nerve. But this cookie is an exception to me. I've always been a huge fan of Toblerone chocolate bars, and the first Toblerone Shortbread cookie I tried at a local bakery made a lasting impression on me.<br />
<br />
I'm probably a big fan of Toblerone because my dad was always a fan of the Toblerone bar. When I was a little girl, whenever my dad went on a business trip, he'd always come back home with a bag of goodies. Some promo goodies he collected at the work conference show (pens, stress-balls, maybe even a slinky toy), a few bags of airplane peanuts, and... a box of Toblerone chocolate bars. And the box would usually be open already as my dad would have snacked on one. Maybe it was just the excitement of my dad coming back from a trip or maybe it was the milky chocolate with nougat surprises in a fun triangle shape. But in any case, I fell in love with it as a little girl. <br />
<br />
And about the discovery of the Shortbread Cookie... let's just say, the girl who worked there saw me a LOT, since I'd drop by the place even if it was out of the way to "just check if you had any of those Toberlone shortbreads left!" <br />
<br />
<a href="http://www.flickr.com/photos/syoon86/6555612437/" title="Toblerone Shortbread Cookies by sarah the baker yoon, on Flickr"><img src="http://farm8.staticflickr.com/7165/6555612437_7fecff5f30_z.jpg" width="800" height="533" alt="Toblerone Shortbread Cookies"></a><br />
<br />
So you can probably see how much I would love these cookies, and I'm sure you would enjoy them very much too! I've sorta made this recipe up by using a basic shortbread recipe and adding chopped chocolate bits as well, so you get a nice flavour overall. The dusty, almost melting shortbread is such a wonderful vessel for this chocolate! And remember, it's sooo easy to make, so hurry - make that trip to the variety store and buy some bars of Toblerone and bake this cookie!! Happy Holidays!!<br />
<br />
<a href="http://www.flickr.com/photos/syoon86/6555614145/" title="Toblerone Shortbread Cookies by sarah the baker yoon, on Flickr"><img src="http://farm8.staticflickr.com/7020/6555614145_0753e8ca86_z.jpg" width="800" height="533" alt="Toblerone Shortbread Cookies"></a><br />
<br />
<div id="recipe"><p class="h1">Toblerone Shortbread Cookies</p><p class="h2">makes 2 dozen cookies<br />
<br />
<p class="h3">ingredients</p><p class="h4">1 cup (2 stick) unsalted butter, softened<br />
1/2 cup granulated sugar<br />
1 1/2 cup all-purpose flour<br />
1/4 cup corn starch<br />
1 small Toblerone chocolate bar, chopped<br />
3 small Toblerone chocolate bar, individual triangles separated<br />
<br />
<p class="h3">directions</p><p class="h5">1. Preheat oven to 375F. Line baking sheet with parchment.<br />
2. In a medium bowl, cream butter and sugar until light and fluffy. <br />
3. Add flour and cornstarch gradually while beating continuously. Beat until light. Add chopped Toblerone bits.<br />
4. Drop tablespoons of dough and slightly flatten onto baking sheet. Squish Toblerone triangles in the middle of each cookie.<br />
5. Bake for 12-14 minutes. Cool completely for best texture!</p><br />
</h></div><br />
<a href="http://www.flickr.com/photos/syoon86/6555617003/" title="Toblerone Shortbread Cookies by sarah the baker yoon, on Flickr"><img src="http://farm8.staticflickr.com/7151/6555617003_b631008238_z.jpg" width="800" height="533" alt="Toblerone Shortbread Cookies"></a>sarah the baker yoonhttp://www.blogger.com/profile/14286344543816123614noreply@blogger.com12tag:blogger.com,1999:blog-8019050189822529660.post-26972663397610984062011-12-14T14:08:00.001-05:002012-02-06T23:40:46.938-05:00Holiday Treats: Chocolate Toffee Cookies<a href="http://www.flickr.com/photos/syoon86/6511658657/" title="Chocolate Toffee Cookies by sarah the baker yoon, on Flickr"><img src="http://farm8.staticflickr.com/7025/6511658657_220e13054b_z.jpg" width="640" height="427" alt="Chocolate Toffee Cookies"></a><br />
<br />
I was just about to write "It's finally my favourite time of year!" but then I had to think twice about that. Is it really my favourite time of year? I mean, I do love love love the snow and even the cold brisk air but I don't know if it really compares to blissful summer days or romantic fall evenings. But one thing for sure is there's no other time of year that brings festivities and excitement to our hearts! I'm really not into crazy Christmas shopping, but I do love that the holidays lead me to think of each and every special one around me, whether it's for gift-giving or not. And just as the cold winter air is invigorating, it is truly refreshing to sometimes "be still" in the midst of the holiday craziness and think about the really valuable things in life. Of course - the warm embrace of holiday spirit is just as wonderful!! (Oh and how could I forget CHRISTMAS MUSIC?)<br />
<br />
<a href="http://www.flickr.com/photos/syoon86/6511663197/" title="Chocolate Toffee Cookies by sarah the baker yoon, on Flickr"><img src="http://farm8.staticflickr.com/7141/6511663197_858afbf6ff_z.jpg" width="640" height="427" alt="Chocolate Toffee Cookies"></a><br />
<a href="http://www.flickr.com/photos/syoon86/6511667289/" title="Chocolate Toffee Cookies by sarah the baker yoon, on Flickr"><img src="http://farm8.staticflickr.com/7171/6511667289_9bcff2872a_z.jpg" width="640" height="427" alt="Chocolate Toffee Cookies"></a><br />
<br />
In light of this, and in celebration of all the abundant and delectable food we are fortunate to enjoy during this time, I thought I'd do a series on Holiday Treat this year! I did a Christmas-Bake-A-Thon a few years back (Oh dear, has it been that long ago? I did this in 2008!) and made a variety of cookies: <a href="http://milkandhoneycafe.blogspot.com/2008/12/christmas-bake-thon-madeleines.html">Madelines</a>, <a href="http://milkandhoneycafe.blogspot.com/2008/12/christmas-bake-thon-day-1-traditional.html">Traditional Shortbread</a>, <a href="http://milkandhoneycafe.blogspot.com/2008/12/christmas-bake-thon-pecan-bars.html">Pecan Bars</a>, <a href="http://milkandhoneycafe.blogspot.com/2008/12/christmas-bake-thon-lemon-squares.html">Lemon Squares</a>. So there's just ten days until Christmas but I'm going to try to make as many festive treats as I can!<br />
<br />
<a href="http://www.flickr.com/photos/syoon86/6511673505/" title="Chocolate Toffee Cookies by sarah the baker yoon, on Flickr"><img src="http://farm8.staticflickr.com/7160/6511673505_9f11fac9d1_z.jpg" width="640" height="427" alt="Chocolate Toffee Cookies"></a><br />
<br />
The first cookie is a cookie that I baked for my husband's work christmas cookie exchange. When they announced it at work, Andrew automatically signed up right away. He kindly "command-asked" me, as if I had any other option! But really, it's quite cute how he lights up for any chance he gets to show off his wife's baking. I also received a beautiful hunk of Callebaut dark chocolate from a close friend of mine as a housewarming gift. I've been waiting and waiting for the right chance to use it and this was perfect. I looked for a recipe that would best showcase the quality chocolate and so I found these rich chocolate toffee cookies from <a href="http://www.smittenkitchen.com" target="_blank">smitten kitchen</a>. <br />
<br />
<a href="http://www.flickr.com/photos/syoon86/6511688209/" title="Chocolate Toffee Cookies by sarah the baker yoon, on Flickr"><img src="http://farm8.staticflickr.com/7002/6511688209_afe89a2834_z.jpg" width="640" height="427" alt="Chocolate Toffee Cookies"></a><br />
<br />
These cookies are very rich and fudgy but the sharp sweetness of the toffee and nutty flavour of the walnut really balance it out nicely. Also, the instructions call for an almost meringue stage for the egg and sugar so you can really feel some of that lightness coincided with the super rich chocolate butter mixture. Another key thing about making these cookies right is the baking time. Please please don't over bake it!! It's all about slightly underbaking it (ever-so slightly) and letting it cook as it cools. These cookies taste better when completely cooled so remember your patience will be rewarded while you stare down these beauties on the cooling rack. Well, let's just say that I got a report from my husband that these cookies were the first to be gone – they were the most popular! It probably helped that I made them bite-sized; it's a lot of flavour so I figured a smaller cookie will entice, not overwhelm. I hope this is a nice introduction to our delicious holiday to come! I hope all of you a sweet Holiday filled with joy and peace! <br />
<br />
<a href="http://www.flickr.com/photos/syoon86/6511694587/" title="Chocolate Toffee Cookies by sarah the baker yoon, on Flickr"><img src="http://farm8.staticflickr.com/7146/6511694587_95917bb1ac_z.jpg" width="640" height="427" alt="Chocolate Toffee Cookies"></a><br />
<a href="http://www.flickr.com/photos/syoon86/6511705771/" title="Chocolate Toffee Cookies by sarah the baker yoon, on Flickr"><img src="http://farm8.staticflickr.com/7159/6511705771_328874a07d_z.jpg" width="640" height="427" alt="Chocolate Toffee Cookies"></a><br />
<br />
<div id="recipe"><p class="h1">Chocolate Toffee Cookies</p><p class="h2">makes 5 dozen small cookies<br />
recipe adapted from <a href="http://smittenkitchen.com/2008/11/chocolate-toffee-cookies/" target="_blank">smitten kitchen</a><br />
<br />
<p class="h3">ingredients</p><p class="h4">1/2 cup all purpose flour<br />
1 teaspoon baking powder<br />
1/2 teaspoon salt<br />
1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped<br />
1/4 cup (1/2 stick) unsalted butter<br />
1 3/4 cups (packed) brown sugar<br />
4 large eggs<br />
1 tablespoon vanilla extract<br />
5 1.4-ounce chocolate-covered English toffee bars (such as Skor or Heath), coarsely chopped<br />
1 cup walnuts, toasted, chopped<br />
Flaky sea salt for sprinkling (optional)<br />
<br />
<p class="h3">directions</p><p class="h5">1. In a small bowl, sift flour, baking powder and salt. Stir chocolate and butter in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool mixture to lukewarm.<br />
<br />
2. Using electric mixer, beat sugar and eggs in bowl until thick, about 5 minutes. Beat in chocolate mixture and vanilla.<br />
<br />
3. Stir in flour mixture, then toffee and nuts. Chill batter until firm, about 45 minutes. <b>Slice and bake option:</b> I used the slice and bake option for easier handling and even sizes. After chilling until firm, roll the dough into a log 1-inch in diameter and chill again for 20 minutes. When ready to bake the cookies, cut it into 1/2-inch slices. You can store the dough log in the freezer, wrapped in waxed paper and then two layers of plastic wrap for up to a month, just baking the cookies off as you need. Cookies baked straight from the freezer may need an additional minute or two in the oven, depending on their thickness.<br />
<br />
4. Preheat oven to 350°F. Line large baking sheets with parchment or waxed paper. Drop batter by half-tablespoon onto sheets, or place slices of cookie dough, about 1-inch apart. Sprinkle with a pinch of flaky sea salt, if you’re using it. Bake just until tops are dry and cracked but cookies are still soft to touch, about 8 to 10 minutes. Cool completely on sheets. <br />
<br />
These cookies can be made 2 days ahead. Store airtight at room temperature.</p><br />
<br />
</h></div><br />
<a href="http://www.flickr.com/photos/syoon86/6511718493/" title="Chocolate Toffee Cookies by sarah the baker yoon, on Flickr"><img src="http://farm8.staticflickr.com/7175/6511718493_9c9cbfe929_z.jpg" width="640" height="427" alt="Chocolate Toffee Cookies"></a><br />
<br />sarah the baker yoonhttp://www.blogger.com/profile/14286344543816123614noreply@blogger.com9tag:blogger.com,1999:blog-8019050189822529660.post-75958117070454543412011-11-10T15:44:00.001-05:002011-11-13T23:08:10.273-05:00True friends<a href="http://www.flickr.com/photos/syoon86/6331021412/" title="Eggs Benny by sarah the baker yoon, on Flickr"><img src="http://farm7.static.flickr.com/6097/6331021412_39da5c38b9_z.jpg" width="640" height="427" alt="Eggs Benny"></a><br />
<br />
<b>sarah the baker yoon:</b> Look, I know it's been a while. I've missed you a lot, you know that. And I'm really really sorry that I've been so unavailable and all I've been really saying is "I'll be back" and that I'm so sorry and.. and I –<br />
<br />
<b>reader:</b> I'm gonna stop you there. C'mon Sarah, don't worry about it. I gotcha. No hard feelings, just glad you're back. Now where's the food?<br />
<br />
<b>s:</b> ...What? Really? You're not mad that I haven't had a proper post in a year?<br />
<br />
<b>r:</b> Nope, that's silly. So what did you make today?<br />
<br />
<b>s:</b> Wait, you don't want me to sulk and grovel at your feet for being such a bad blogger? That I haven't kept you updated properly?<br />
<br />
<b>r:</b> Not at all. I just want you to pick up where you left off. We're good, Sarah. That's what true friends are like. You might have not seen them in years, but when you meet once again, you know exactly where you both stand – in a good relationship as always. No need for long explanations or some sort of silly act of redemption. <br />
<br />
<b>s:</b> Oh wow. Aw geez. You're the best.. So.. I didn't have to feel all worried all this time? And super pressured to create the most magnificent come-back post (which actually prevented me to come back sooner)? I could just come back with a really simple post and catch up as we go? <br />
<br />
<b>r:</b> Exactly. So, what have you got here now?<br />
<br />
<a href="http://www.flickr.com/photos/syoon86/6330273695/" title="Eggs Benny by sarah the baker yoon, on Flickr"><img src="http://farm7.static.flickr.com/6112/6330273695_f040f4f776_z.jpg" width="640" height="427" alt="Eggs Benny"></a><br />
<br />
So like I've mentioned above, this isn't a blog shattering come-back post, but it's just a really simple story on something I've always wanted to make/shoot/blog about. And it's a delicious breakfast! I've blogged about breakfast food before as I'm one strongly rooting for delicious breakfasts in our lives but this one is the most decadent by far! Who doesn't love a good 'Eggs Benny' on a Saturday morning?<br />
<br />
I've always wanted to make homemade Eggs Benedict with fresh Hollandaise sauce, but was always scared to. Maybe because it involved poaching eggs and double broiling and lots of whisking. But I was wrong for being so scared! I mean, these eggs weren't perfect and I've got a long way to perfecting the poached egg, but if I did it - ANYONE can do it. And it tasted heavenly! I know so many of my friends call Eggs Benedict their most favourite brunch food so I believe in y'all that you can do it at home too!<br />
<br />
<a href="http://www.flickr.com/photos/syoon86/6330283639/" title="Eggs Benny by sarah the baker yoon, on Flickr"><img src="http://farm7.static.flickr.com/6230/6330283639_c2df6f8677_z.jpg" width="640" height="427" alt="Eggs Benny"></a><br />
<br />
But what made this breakfast real special was the people I got to share it with. I served this brunch on a sunny Saturday to my husband Andrew and his younger brother. We invited his younger brother the night before, shared a wonderful dinner and watched some late night movies and after sleeping-in til our heart's content, we woke up to share brunch together around our small dining table. And it was a special moment for me because I've been praying for this for so long! Best friends reunited at last. :) <br />
<br />
Andrew and his brother have been best friends always always. They know each other so well inside out and the loyalty and love they share for each other is intense. I know the most ridiculous (and perhaps dangerous) things Andrew would do for his brother, and how protective he is for him. But sometimes friendships can get hurt and damaged. Even the closest ones. And so for a year or two, the two of them didn't speak with each other. It was really painful to see but I knew that soon enough, they'll restore the intimate and special relationship they had. <br />
<br />
<a href="http://www.flickr.com/photos/syoon86/6331031986/" title="Eggs Benny by sarah the baker yoon, on Flickr"><img src="http://farm7.static.flickr.com/6117/6331031986_52513e8700_z.jpg" width="640" height="427" alt="Eggs Benny"></a><br />
<br />
And then, time passed, wounds healed, and hurts were forgiven. And it was like nothing happened. They were back, sharing meals together, laughing at each other and sincerely enjoying each other's presence once again. Just where they left off. His brother was the best best-man to Andrew, just as we've always expected. And he's more than a brother-in-law to me – he's the most generous, loveable and sweet little brother to me. And so we're back and I couldn't be any more grateful. So, here's to reunited friends, unconditional love and darn good food!<br />
<br />
<a href="http://www.flickr.com/photos/syoon86/6330288785/" title="Eggs Benny by sarah the baker yoon, on Flickr"><img src="http://farm7.static.flickr.com/6055/6330288785_4a84f89753_z.jpg" width="640" height="427" alt="Eggs Benny"></a><br />
<br />
<div id="recipe"><p class="h1">Eggs Benedict</p><p class="h2">for 4 portions<br />
<br />
<p class="h3">ingredients</p><p class="h4"><b>hollandaise sauce</b><br />
3/4 cup unsalted butter (1 1/2 stick)<br />
3 egg yolks<br />
1 tablespoon water<br />
1 tablespoon lemon juice<br />
pinch salt<br />
pinch pepper<br />
<br />
8 eggs<br />
1 tsp vinegar<br />
<br />
4 english muffins<br />
8 pieces of Canadian back bacon or Smoked Ham<br />
pinch cayenne (optional)<br />
<br />
<p class="h3">directions</p><p class="h5"><b>make hollandaise sauce</b><br />
1. Remove 2 tablespoons of the butter and keep cold. In small saucepan, melt remaining butter; keep warm.<br />
2. In double-boiler bowl or in heat-safe stainless steel bowl, whisk egg yolks until thickened and pale. Whisk in water and lemon juice. Add 1 tablespoon of the cold butter.<br />
3. Place bowl over saucepan of1 1/2- inches (4 cm) barely simmering water; whisk until bottom of pan can be seen between whisks and wires of whisk become lightly coated, 1 to 2 minutes.<br />
4. Remove from heat, immediately whisk in remaining cold butter to stop the cooking of the yolks.<br />
5. By driblets, whisk in enough of the melted butter to thicken to consistency of whipping cream. Increasing amount of butter slightly, whisk in remaining butter. Season with salt and pepper.<br />
<br />
<b>set up eggs benedict</b><br />
1. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate.<br />
<br />
2. While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins. <br />
<br />
3. Place 2 muffins on each place and spread toasted muffins with softened butter. Top each one with a slice of bacon or ham, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with cayenne pepper and serve immediately.<br />
</h></div>sarah the baker yoonhttp://www.blogger.com/profile/14286344543816123614noreply@blogger.com16tag:blogger.com,1999:blog-8019050189822529660.post-35174956421863895862011-10-21T12:31:00.003-04:002011-11-10T16:41:37.514-05:00Hitched.<a href="http://www.flickr.com/photos/syoon86/6266944548/" title="Union Station Wedding Photos by sarah the baker yoon, on Flickr"><img src="http://farm7.static.flickr.com/6097/6266944548_ae2a413a7f_z.jpg" width="640" height="427" alt="Union Station Wedding Photos"></a><br />
<br />
<a href="http://www.flickr.com/photos/syoon86/6266944588/" title="Union Station Wedding Photos by sarah the baker yoon, on Flickr"><img src="http://farm7.static.flickr.com/6216/6266944588_d6e82da08c_z.jpg" width="640" height="427" alt="Union Station Wedding Photos"></a><br />
<br />
<a href="http://www.flickr.com/photos/syoon86/6266967664/" title="Union Station Wedding Photos by sarah the baker yoon, on Flickr"><img src="http://farm7.static.flickr.com/6211/6266967664_746a547977_z.jpg" width="640" height="294" alt="Union Station Wedding Photos"></a><br />
<br />
<a href="http://www.flickr.com/photos/syoon86/6266415981/" title="Union Station Wedding Photos by sarah the baker yoon, on Flickr"><img src="http://farm7.static.flickr.com/6177/6266415981_4c0dc2980f_z.jpg" width="640" height="427" alt="Union Station Wedding Photos"></a><br />
<br />
<a href="http://www.flickr.com/photos/syoon86/6266980118/" title="Union Station Wedding Photos by sarah the baker yoon, on Flickr"><img src="http://farm7.static.flickr.com/6119/6266980118_d5d738725c_z.jpg" width="640" height="427" alt="Union Station Wedding Photos"></a><br />
<br />
Just wanted to post a little teeny preview of my wedding two weekends ago!! Can't believe it's over. After 6 months of being blissfully engaged, the big day is over and Andrew and I are now happily settled in our little home in Toronto. It's like playing house! I'm so happy to have a home with my husband. :)<br />
<br />
Well friends, I can't wait to get my life back in order and get my blog up and running again! I'll be sharing our food-lives with you all! <br />
<br />
And please check out <a href="http://www.andrew-ho.com/?p=1155">our photographer's website</a> for more preview photos of our wedding shoot. He is soooo talented and I can't believe how he made us look like magazine models. Haha! A big thank you to Andrew Ho!sarah the baker yoonhttp://www.blogger.com/profile/14286344543816123614noreply@blogger.com6tag:blogger.com,1999:blog-8019050189822529660.post-3812291828304001692011-09-20T10:25:00.010-04:002015-01-22T15:25:45.760-05:00Love<a href="http://www.flickr.com/photos/syoon86/6165157410/" title="We're engaged! by sarah the baker yoon, on Flickr"><img src="http://farm7.static.flickr.com/6153/6165157410_7313c4df5e_z.jpg" width="640" height="426" alt="We're engaged!"></a><br />
<br />
<a href="http://www.flickr.com/photos/syoon86/6164622805/" title="We're engaged! by sarah the baker yoon, on Flickr"><img src="http://farm7.static.flickr.com/6151/6164622805_fd3181919a_z.jpg" width="640" height="426" alt="We're engaged!"></a><br />
<br />
<a href="http://www.flickr.com/photos/syoon86/6165155350/" title="We're engaged! by sarah the baker yoon, on Flickr"><img src="http://farm7.static.flickr.com/6157/6165155350_43f25843ea_z.jpg" width="640" height="426" alt="We're engaged!"></a><br />
<br />
<a href="http://www.flickr.com/photos/syoon86/6164620923/" title="We're engaged! by sarah the baker yoon, on Flickr"><img src="http://farm7.static.flickr.com/6175/6164620923_cb40457958_z.jpg" width="426" height="640" alt="We're engaged!"></a><br />
<br />
<a href="http://www.flickr.com/photos/syoon86/6164655613/" title="We're engaged! by sarah the baker yoon, on Flickr"><img src="http://farm7.static.flickr.com/6153/6164655613_686959df04_z.jpg" width="640" height="426" alt="We're engaged!"></a><br />
<br />
<a href="http://www.flickr.com/photos/syoon86/6165158578/" title="We're engaged! by sarah the baker yoon, on Flickr"><img src="http://farm7.static.flickr.com/6164/6165158578_831b999e4c_z.jpg" width="640" height="426" alt="We're engaged!"></a><br />
<br />
<a href="http://www.flickr.com/photos/syoon86/6165192376/" title="We're engaged! by sarah the baker yoon, on Flickr"><img src="http://farm7.static.flickr.com/6153/6165192376_c939aebbc9_z.jpg" width="640" height="426" alt="We're engaged!"></a><br />
<br />
<a href="http://www.flickr.com/photos/syoon86/6165193616/" title="We're engaged! by sarah the baker yoon, on Flickr"><img src="http://farm7.static.flickr.com/6165/6165193616_7b65cf2e17_z.jpg" width="640" height="426" alt="We're engaged!"></a><br />
<br />
<a href="http://www.flickr.com/photos/syoon86/6165190852/" title="We're engaged! by sarah the baker yoon, on Flickr"><img src="http://farm7.static.flickr.com/6171/6165190852_98caefd80e_z.jpg" width="640" height="426" alt="We're engaged!"></a><br />
<br />
<a href="http://www.flickr.com/photos/syoon86/6164662219/" title="We're engaged! by sarah the baker yoon, on Flickr"><img src="http://farm7.static.flickr.com/6173/6164662219_2966fc0bfc_z.jpg" width="640" height="426" alt="We're engaged!"></a><br />
<br />
<a href="http://www.flickr.com/photos/syoon86/6165196002/" title="We're engaged! by sarah the baker yoon, on Flickr"><img src="http://farm7.static.flickr.com/6163/6165196002_98367e9181_z.jpg" width="640" height="426" alt="We're engaged!"></a><br />
<br />
<a href="http://www.flickr.com/photos/syoon86/6165196698/" title="We're engaged! by sarah the baker yoon, on Flickr"><img src="http://farm7.static.flickr.com/6159/6165196698_9389912e8e_z.jpg" width="640" height="426" alt="We're engaged!"></a><br />
<br />
<a href="http://www.flickr.com/photos/syoon86/6164664121/" title="We're engaged! by sarah the baker yoon, on Flickr"><img src="http://farm7.static.flickr.com/6166/6164664121_674ce81c77_z.jpg" width="640" height="426" alt="We're engaged!"></a><br />
<br />
<a href="http://www.flickr.com/photos/syoon86/6165198104/" title="We're engaged! by sarah the baker yoon, on Flickr"><img src="http://farm7.static.flickr.com/6157/6165198104_be4a02f700_z.jpg" width="426" height="640" alt="We're engaged!"></a><br />
<br />
<a href="http://www.flickr.com/photos/syoon86/6165189984/" title="We're engaged! by sarah the baker yoon, on Flickr"><img src="http://farm7.static.flickr.com/6176/6165189984_33a07d4bb6_z.jpg" width="640" height="426" alt="We're engaged!"></a><br />
<br />
<a href="http://www.flickr.com/photos/syoon86/6164658353/" title="We're engaged! by sarah the baker yoon, on Flickr"><img src="http://farm7.static.flickr.com/6156/6164658353_24ae5024d4_z.jpg" width="426" height="640" alt="We're engaged!"></a><br />
<br />
<a href="http://www.flickr.com/photos/syoon86/6165198480/" title="We're engaged! by sarah the baker yoon, on Flickr"><img src="http://farm7.static.flickr.com/6175/6165198480_ffef17b500_z.jpg" width="426" height="640" alt="We're engaged!"></a><br />
<br />
<a href="http://www.flickr.com/photos/syoon86/6164665765/" title="We're engaged! by sarah the baker yoon, on Flickr"><img src="http://farm7.static.flickr.com/6161/6164665765_9885a2c886_z.jpg" width="426" height="640" alt="We're engaged!"></a><br />
<br />
<a href="http://www.flickr.com/photos/syoon86/6165200626/" title="We're engaged! by sarah the baker yoon, on Flickr"><img src="http://farm7.static.flickr.com/6153/6165200626_833be3eb4f_z.jpg" width="426" height="640" alt="We're engaged!"></a><br />
<br />
<a href="http://www.flickr.com/photos/syoon86/6164666727/" title="We're engaged! by sarah the baker yoon, on Flickr"><img src="http://farm7.static.flickr.com/6152/6164666727_0c2b526fa1_z.jpg" width="640" height="426" alt="We're engaged!"></a><br />
<br />
<a href="http://www.flickr.com/photos/syoon86/6164666253/" title="We're engaged! by sarah the baker yoon, on Flickr"><img src="http://farm7.static.flickr.com/6180/6164666253_7fdff67644_z.jpg" width="640" height="426" alt="We're engaged!"></a><br />
<br />
<a href="http://www.flickr.com/photos/syoon86/6165201608/" title="We're engaged! by sarah the baker yoon, on Flickr"><img src="http://farm7.static.flickr.com/6169/6165201608_8b4c703d6a_z.jpg" width="640" height="426" alt="We're engaged!"></a><br />
<br />
As we prepare for the last couple of weeks before our wedding, Andrew and I are just so grateful for all the blessings in our lives. Yes – we're in love, but we also love all the people around us who care for us and pray for us. Thank you so much. Now we're excited to share that love with others around us too. :)<br />
<br />
These beautiful photographs were taken by <a href="http://www.scarletoneillphotography.com/stc/blg">Scarlet O'Neil</a>. Thanks Scarlet!<br />
<br />
<b>And YES!</b> Milk and honey is NOT dead. I will slowly bring it back to life, trust me. Once this whole wedding thingimajigy is done and over with, I can't wait to bring lots of rich, fun, and delicious stories and pictures to the blog. Thanks for your patience, y'all! I'm excited to come back soon. :)<br />
<br />
<br />
<br />
-sarah the baker yoonsarah the baker yoonhttp://www.blogger.com/profile/14286344543816123614noreply@blogger.com10tag:blogger.com,1999:blog-8019050189822529660.post-75031990782865526332011-08-03T20:54:00.005-04:002011-08-03T21:07:47.000-04:00It's happening!<img src="http://syoondesign.com/savethedate.jpg" width="500px" height="612px"><br /><br />We've sent out our Save-the-dates! If only I could invite the whole lot of ya out there, my dear blog friends. :)<br /><br />I know I've neglected my blog so terribly... I guess with all the things that are going on, my blog had to suffer the most. Wedding planning, moving out, renovating a kitchen, loving my new job – all these things are so wonderful but I'm also very overwhelmed! I promise that one day I'll sit down and guide you through all the exciting things that I've been through.<br /><br />And can you believe it?? I got about two months until I'm hitched. (Our engagment was about 6.5 months long.) How time flies... I'm getting more and more excited about it as the days go by. No – not really about the wedding itself (albeit, I think the wedding will turn out to be quite nice!) but more excited about just being married to the love of my life! Sounds goooood to me.<br /><br />I'll try my best to keep you updated. Wish me luck!sarah the baker yoonhttp://www.blogger.com/profile/14286344543816123614noreply@blogger.com5tag:blogger.com,1999:blog-8019050189822529660.post-45039427249662483632011-07-06T17:33:00.003-04:002011-11-10T16:50:58.908-05:00What’s cookin’, good lookin’?A little preview of what's to come.... :)<br />
<br />
<a href="http://www.flickr.com/photos/syoon86/5909696973/" title="my new kitchen! by sarah the baker yoon, on Flickr"><img src="http://farm7.static.flickr.com/6046/5909696973_52ec959754_z.jpg" width="640" height="434" alt="my new kitchen!"></a><br />
<br />
Let me just tell you, I have been VERY busy! I can't wait to show you the rest. Hang on tight!sarah the baker yoonhttp://www.blogger.com/profile/14286344543816123614noreply@blogger.com5tag:blogger.com,1999:blog-8019050189822529660.post-65199315628061597922011-04-17T22:40:00.009-04:002011-05-04T15:54:32.873-04:00The sweetest propositionHelllllllllo friends!!! It's been a very long time since I've done a legitimate posting here but I am pretty sure you'll forgive me once I tell you what wonderful things have been going on in my life! These past few months have been the craziest months ever! It might have been a really short period of time, but what life changing decisions! :) I'm ever-so excited to keep journeying on this adventure called life and I'm so grateful for everything. <br /><br />There's actually several things going on at the same time, but I'm going to just share one (the biggest one) for maximum impact. You ready?<br /><br /><a href="http://www.flickr.com/photos/syoon86/5630047180/" title="the sweetest proposal by sarah the baker yoon, on Flickr"><img src="http://farm6.static.flickr.com/5107/5630047180_4e50a94939.jpg" width="500" height="333" alt="the sweetest proposal"></a><br /><br />On one sunny Saturday, Andrew took me to a cute little cupcake boutique to check out some cakes. He told me that they were having some super duper promotion on specialty cakes and convinced me to check it out. And that was a no brainer request because he knew I would love to see pretty cakes any day.<br /><br /><a href="http://www.flickr.com/photos/syoon86/5630045762/" title="the sweetest proposal by sarah the baker yoon, on Flickr"><img src="http://farm6.static.flickr.com/5184/5630045762_1d239a5928.jpg" width="500" height="333" alt="the sweetest proposal"></a><br /><br />I instantly loved the place! Nice interior and cute baked goods enticed me as soon as I walked in. The girl who worked there sat us down to show us some photos and explain their cake promotion. She then lead me to the glass display area saying that before she goes any further, she'd love for me to taste some of their goodies. <br /><br /><a href="http://www.flickr.com/photos/syoon86/5630048118/" title="the sweetest proposal by sarah the baker yoon, on Flickr"><img src="http://farm6.static.flickr.com/5187/5630048118_0425993ccc.jpg" width="500" height="333" alt="the sweetest proposal"></a><br /><br />So then I delightfully surveyed the selection, guessing which cupcakes flavours they have, checking out the cute sugar cookies, glancing at a beautiful cake shaped as a ring box, until... I heard everyone hold their breath. There was a photographer snapping shots at me and then finally my eyes focussed on the beautiful cake with a plaque and iced letters on it. "Sarah, will you marry me?" <br /><br /><a href="http://www.flickr.com/photos/syoon86/5630047814/" title="the sweetest proposal by sarah the baker yoon, on Flickr"><img src="http://farm6.static.flickr.com/5303/5630047814_e15d51faa2.jpg" width="500" height="333" alt="the sweetest proposal"></a><br /><br />"Sarah?! IS THAT FOR ME?!?" And just then Andrew got on his knees, pulled out a beautiful ring and started to recite sweet words of love and commitment to me. And let me just say, I was probably the happiest, most giddiest girl in the whole wide world just at that moment. Let's just say these photos display my emotions pretty accurately! It really was the <i>perfect</i> proposal, don't you think?<br /><br /><a href="http://www.flickr.com/photos/syoon86/5630045946/" title="the sweetest proposal by sarah the baker yoon, on Flickr"><img src="http://farm6.static.flickr.com/5310/5630045946_53f2e72952.jpg" width="500" height="332" alt="the sweetest proposal"></a><br /><a href="http://www.flickr.com/photos/syoon86/5630046618/" title="the sweetest proposal by sarah the baker yoon, on Flickr"><img src="http://farm6.static.flickr.com/5270/5630046618_77d57e56b8.jpg" width="500" height="332" alt="the sweetest proposal"></a><br /><a href="http://www.flickr.com/photos/syoon86/5630046408/" title="the sweetest proposal by sarah the baker yoon, on Flickr"><img src="http://farm6.static.flickr.com/5190/5630046408_c3930baea5.jpg" width="333" height="500" alt="the sweetest proposal"></a><br /><br />So yes, my dear friends! I'm engaged!! To the sweetest, most loving man I could ever be with. I'm so excited to start an exciting new chapter in my life with a teammate and partner like Andrew and I only hope that we can spread the love and pay all these blessings we've received forward. :) <br /><br /><a href="http://www.flickr.com/photos/syoon86/5630048700/" title="the sweetest proposal by sarah the baker yoon, on Flickr"><img src="http://farm6.static.flickr.com/5262/5630048700_9257a78c4c.jpg" width="500" height="333" alt="the sweetest proposal"></a><br /><a href="http://www.flickr.com/photos/syoon86/5630048396/" title="the sweetest proposal by sarah the baker yoon, on Flickr"><img src="http://farm6.static.flickr.com/5230/5630048396_7ce4d27950.jpg" width="333" height="500" alt="the sweetest proposal"></a><br /><a href="http://www.flickr.com/photos/syoon86/5629465091/" title="the sweetest proposal by sarah the baker yoon, on Flickr"><img src="http://farm6.static.flickr.com/5070/5629465091_4f74b36f48.jpg" width="333" height="500" alt="the sweetest proposal"></a><br /><a href="http://www.flickr.com/photos/syoon86/5630048876/" title="the sweetest proposal by sarah the baker yoon, on Flickr"><img src="http://farm6.static.flickr.com/5310/5630048876_4f813fc34b.jpg" width="333" height="500" alt="the sweetest proposal"></a><br /><br />Oh!!! And by the way, I mustn't forget to pay proper credit to these BBBEAAAAUTIFUL photographs! Andrew, the well-thought planner, hired a photographer to capture the whole thing. And I had noo clue! She was taking shots of the cakes when I got there, so I thought she was a photographer for the bakery! Please please visit her site at <a href="http://www.janet-kwan.com">Janet Kwon Photography</a>. She was such a sweet and delightful photographer and I'm amazed at how she captured everything sooo genuinely. Thanks Janet!!<br /><br />You can check out her <a href="http://www.janet-kwan.com/blog/2011/04/the-proposal-andrew-sarah/">blog post </a>for more photos of the proposal!!!!sarah the baker yoonhttp://www.blogger.com/profile/14286344543816123614noreply@blogger.com35tag:blogger.com,1999:blog-8019050189822529660.post-14146534801660069572011-03-22T23:26:00.002-04:002011-03-22T23:29:30.667-04:00I miss you too.Don't worry, friends.<br /><br />I'll be back.<br />And you won't believe what I've got to share with you.<br />Lots and lots of excitement-packed and life-changing action.<br /><br /><br />:)sarah the baker yoonhttp://www.blogger.com/profile/14286344543816123614noreply@blogger.com8tag:blogger.com,1999:blog-8019050189822529660.post-41956303271103340852010-12-02T22:13:00.007-05:002010-12-02T23:06:28.505-05:00Tête-à-tête.I'm really grateful I have a blog. Otherwise, I'd be blabbing to poor Andrew all day (and trust me, he's an extraordinary listener too) or, to the particles in the air. I wasn't always this chatty, but at some point, I really started love talking about lots of different things. I most likely get it after my dad, who's an amazing father that loves to converse about everything with us, especially the "deep" stuff. "Life" is one of my favourite topics. I love thinking about why we are a certain way and what we could do to make our lives more meaningful. And it's not like I live like a saint or anything. I just love to think about it, talk about it, and then hope that some day it'll become an action and a lifestyle. But anyways, the point I'm trying to make is that I'm grateful that I have this space where I can just ramble on about things I'm experiencing and learning — whether or not someone's listening. It's really just an intimate time for me as I sit down to write. :)<br /><br /><a href="http://www.flickr.com/photos/syoon86/5227228637/" title="creme brulee cupcakes by sarah the baker yoon, on Flickr"><img src="http://farm5.static.flickr.com/4104/5227228637_abc8504b1e.jpg" width="500" height="333" alt="creme brulee cupcakes" /></a><br /><br />I don't mind if you're coming to simply check out the recipes and pictures. And I'm surprised that there are people who even read my stories!! I don't want to burden you with my boring personal stuff! So, in light of this, today I will — without adornment or agenda – just talk to you about a new recipe! Say hello to the crème brûlée cupcake.<br /><br /><a href="http://www.flickr.com/photos/syoon86/5227381183/" title="creme brulee cupcakes by sarah the baker yoon, on Flickr"><img src="http://farm6.static.flickr.com/5168/5227381183_86ef066cf9.jpg" width="500" height="333" alt="creme brulee cupcakes" /></a><br /><br />A few days ago, I decided to visit the studio I was working at before. My coworker jokingly threatened to "defriend" me if I didn't bring cupcakes when I visited, and I told him that I dare not. Plus, what would a visit be without treats to come along with? Anyways, I really wanted to do something different and original, since they've tried a number of treats I've baked. Also, they're aren't crazy about extremely sweet things so I had to do my brain-racking for a delicious but humble treat. I was trying to figure out something festive too, so a good place to start getting inspiration was the different holiday-themed beverages at starbucks. (haha! funny how the mind works.) And then I thought their crème brûlée latté was just the thing! A toasty, creamy, custardy cupcake. Perfect!!<br /><br /><a href="http://www.flickr.com/photos/syoon86/5227828626/" title="creme brulee cupcakes by sarah the baker yoon, on Flickr"><img src="http://farm6.static.flickr.com/5163/5227828626_76916606b6.jpg" width="500" height="333" alt="creme brulee cupcakes" /></a><br /><br />I began my research by googling "crème brûlée cupcakes" and found that there weren't that many options. A lot of them were cupcakes "inspired" by the crème brûlée flavour. Caramel swirled into the cake, meringue topped, or sugar flamed frosting. None of it sounded that appealing to me, so then I thought, why not just make real crème brûlée and incorporate it with the cake? So that's what I did. And it was a trés trés good idea. <br /><br /><a href="http://www.flickr.com/photos/syoon86/5227974732/" title="creme brulee cupcakes by sarah the baker yoon, on Flickr"><img src="http://farm5.static.flickr.com/4106/5227974732_3cc5e99836.jpg" width="500" height="333" alt="creme brulee cupcakes" /></a><br /><br />I made my crème brûlée in a larger pan, made a simple yellow buttermilk cake and then filled it. No frosting needed, just a nice adornment on top. I originally thought of buying a kitchen blow torch, sprinkling sugar on the cupcake and burning it, but it was just all too much work to get set up with a blow torch. That will be for next time. Instead, I made candied (and slightly burnt) sugar decorations to carry on the theme. <br /><br /><a href="http://www.flickr.com/photos/syoon86/5227384581/" title="creme brulee cupcakes by sarah the baker yoon, on Flickr"><img src="http://farm5.static.flickr.com/4147/5227384581_6a2a26bd94.jpg" width="500" height="333" alt="creme brulee cupcakes" /></a><br /><br />Making crème brûlée is surprisingly easy. I don't know why I was also so intimidated by those smooth, pudding-y desserts, but now I've totally overcome it. With the help of <a href="http://joepastry.com" target="_blank">joepastry</a> (who also happens my new baking hero: his blog is simply amazing. smart, funny, practical and super helpful), I made crème brûlée really easily and had it ready the day before I made the cupcakes. I really want to try to make it just on its' own as the real thing. I think crème brûlée is such a romantic dessert and it's got so many different layers of deliciousness.<br /><br /><a href="http://www.flickr.com/photos/syoon86/5227388005/" title="creme brulee cupcakes by sarah the baker yoon, on Flickr"><img src="http://farm6.static.flickr.com/5207/5227388005_ce0c18d711.jpg" width="500" height="333" alt="creme brulee cupcakes" /></a><br /><br />I also used a new recipe for my vanilla cake and might I say, I think I found the one. I mean, <i>the one</i>. It's from <a href="http://smittenkitchen.com" target="_blank">smittenkitchen</a>, and she even said that this is that special, indispensable cake for her. I'm thoroughly impressed and now will switch it with every yellow cake I've made. <br /><br /><a href="http://www.flickr.com/photos/syoon86/5227237693/" title="creme brulee cupcakes by sarah the baker yoon, on Flickr"><img src="http://farm5.static.flickr.com/4088/5227237693_a82ef2284c.jpg" width="500" height="333" alt="creme brulee cupcakes" /></a><br /><br />As for reviews of my new found combination of french delicacy and good ol' American staple? My friends absolutely LOVED it. They even said that it was be the BEST of what I've brought in all this time and that's saying a lot!! Not too sweet, but with lots of flavour and great textures. They're both great recipes on their own, but an even greater marriage together!!<br /> <br /><a href="http://www.flickr.com/photos/syoon86/5227243131/" title="creme brulee cupcakes by sarah the baker yoon, on Flickr"><img src="http://farm6.static.flickr.com/5125/5227243131_457cb9dea2.jpg" width="500" height="333" alt="creme brulee cupcakes" /></a><br /><br /><div id="recipe"><p class="h1">Crème Brûlée Cupcakes</p><p class="h2">crème brûlée recipe from <a href="http://joepastry.com/index.php?cat=170 target="_blank">joe pastry</a> and yellow layer cake recipe from <a href="http://smittenkitchen.com/2009/07/best-birthday-cake/" target="_blank">smitten kitchen</a><br /><br />makes about 12 cupcakes<br /><br /><p class="h3">ingredients</p><p class="h4"><b>for cake</b><br />2 cups plus 1 tablespoon cake flour (not self-rising)<br />1 teaspoon baking powder<br />3/4 teaspoon baking soda<br />1/2 teaspoon salt<br />1 stick (1/2 cup) unsalted butter, softened<br />1 cup sugar<br />1 teaspoon pure vanilla extract<br />2 large egg, at room temperature<br />1 cup buttermilk, well-shaken<br /><br /><b>for crème brûlée</b><br />2 cups heavy cream<br />1/2 cup sugar<br />4 large egg yolks<br />1 tsp pure vanilla extract<br /><br /><b>for sugar decoration</b><br />1 cup of granulated sugar<br /><br /><p class="h3">directions</p><p class="h5"><b>make crème brûlée</b><br />1. Preheat your oven to 325 degrees Fahrenheit. Also, set a small saucepan of water (or a teapot) over low heat.<br /><br />2. Pour the cream into a small saucepan, along with the vanilla extract and bring to a boil over medium-high heat. Immediately remove the cream from the heat and allow it to steep for 10-20 minutes.<br /><br />3. Meanwhile, whisk the sugar and yolks together in a medium bowl until they're light in color. Add the cream in a steady stream, whisking all the while. Pour the mixture into four 6-ounce ramekins, (OR in my case, in a small pan.) Place the ramekins into a roasting pan or baking dish.<br /><br />4. When ready to bake, put on an oven mitt and open the oven door. Slide a middle rack half way out and gently place the baking dish containing the ramekins on it. Carefully pour in enough hot water to come half way up the sides of the ramekins. Slide the rack back into the oven and close the door.<br /><br />5. Bake for 25-35 minutes, or (40-45 minutes for a larger pan like mine) until the custard is just set (firm but slightly jiggly in the middle). Cool on a wire rack, cover with plastic wrap and refrigerate for several hours or up to three days.<br /><br />For just the crème brûlée on its own: Half an hour before you want to serve, remove the ramekins from the refrigerator. Take off the plastic wrap and spread a healthy tablespoon of sugar evenly over the top of each custard. Using a salamander or a blow torch, melt and lightly brown the sugar. Let the crème brûlée sit for 5 minutes, and serve.<br /><br /><b>make cake</b><br />1. Preheat oven to 350°F. Line cupcake pans with cups.<br /><br />2. Sift together flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl, beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well and scraping down the bowl after each addition. At low speed, beat in buttermilk until just combined (mixture will look curdled). Add flour mixture in three batches, mixing until each addition is just Incorporated.<br /><br />3. Spread batter evenly in cupcake pan. Bake until golden and a wooden pick inserted in center of cake comes out clean, 15 to 20 minutes. Cool completely before filling or decorating.<br /><br /><b>make sugar decoration and assemble cupcakes</b><br />1. In a small sauce pan with a heavy bottom, pour a cup of sugar on medium-high heat. Without using a spatula, simply swirl the pan itself often in order to ensure even heating. Slowly but surely, the sugar will start to caramelize. When the colour starts to darken, and it will smoke just a bit, immediately take off heat. When sugar passes its melting point, it will burn very very quickly. It's also useful to use a sugar thermometer to ensure the perfect amount of melting. (300-310°F for hard candy).<br /><br />2. Quickly pour onto silpat or non-stick surface and let it spread into a thin layer. After it cools to room temperature, place it in the freezer for about 10 minutes. Once completely harden, break into funky pieces for decoration.<br /><br />3. Once the cupcakes are completely cooled, make a cone-shaped hole in each cupcake about the size of a loonie (for Canadians) or a silver dollar (for Americans). Fill it up with a tablespoon of cold crème brûlée (I used my small ice-cream scoop for cookies). Place sugar decoration on top and it's ready to serve! </h><br /></div>sarah the baker yoonhttp://www.blogger.com/profile/14286344543816123614noreply@blogger.com19tag:blogger.com,1999:blog-8019050189822529660.post-39719274229872964192010-11-15T21:36:00.006-05:002010-11-15T21:49:14.597-05:00Half-baked CrisisI keep buying ingredients to bake. And often they go bad before I use it. I keep setting up my baking stuff in my kitchen, and often I put them back before I start. I keep taking pictures of my baked goodies, and often feel disappointed in how boring and 'same-old same-old' they look. I keep looking for new recipes to excite me, and often I get discouraged because nothing looks inspiring.<br /><br />Hi. I'm stuck. In a rut. A baking rut.<br /><br />I'm really embarrassed, actually. How could this happen?<br /><br />Maybe it's 'cause I'm preoccupied by every other exciting and good thing in my life right now. OR, maybe it's because I'm lazy. Could be a bit of both.<br /><br />Help me get back on track! Help me get inspired and motivated.<br /><br /><br /><br />What is sarah the baker in crisis to do?<br /><br><br /><br><br /><br>sarah the baker yoonhttp://www.blogger.com/profile/14286344543816123614noreply@blogger.com12tag:blogger.com,1999:blog-8019050189822529660.post-786279169178969352010-11-11T11:39:00.004-05:002010-11-11T12:34:49.063-05:00UntitledI love sitting in a café filled with people. As I plug my ears with my own music and let the background just hum and buzz, it's almost like a movie and a soundtrack. Life, conversation, love. <br /><br /><a href="http://www.flickr.com/photos/syoon86/2625084893/" title="london by sarah the baker yoon, on Flickr"><img src="http://farm4.static.flickr.com/3017/2625084893_dd6b7857a7.jpg" width="500" height="334" alt="london" /></a><br /><br />It always amazes me. How everyone has their own life. I mean as obvious as that sounds, I think we often get preoccupied with our life that we forget that everyone else has one too. Naturally, we're obsessed with our own lives. But have you thought about all the people around you just as equally as important and deserving of a life? If I have this much thoughts and needs and desires on my own, everyone must have one too! We all have a story – a history. That's so amazing! You could make a movie out of anybody's life!<br /><br /><a href="http://www.flickr.com/photos/syoon86/2625894384/" title="london by sarah the baker yoon, on Flickr"><img src="http://farm4.static.flickr.com/3145/2625894384_d61e614e5c.jpg" width="500" height="334" alt="london" /></a><br /><br />When I was a kid, I once drew a picture of an apartment building at night. You could see through all the windows and in each window, there was a different story going on. One family would be having dinner, another reading a book together. One picture had a pensive person looking out the window, and beside it a person sitting on the can. I love this idea of how we're all separate in our own lives, but isn't that what binds us together? We're all the same. We <i>all</i> have a life. <br /><br /><a href="http://www.flickr.com/photos/syoon86/2634761923/" title="vatican city by sarah the baker yoon, on Flickr"><img src="http://farm3.static.flickr.com/2079/2634761923_394bbbcd4c.jpg" width="500" height="334" alt="vatican city" /></a><br /><br />And with this understanding, I think maybe we can take a step closer in love and peace with one another. The expression, to "walk a mile in anothers' shoe" isn't just a cheesy way to make kids get along. Really, when you realize that someone is walking on a journey of their own, just as much as we are, we can start to forgive them and forgive ourselves. <br /><br /><a href="http://www.flickr.com/photos/syoon86/2642986343/" title="swizterland by sarah the baker yoon, on Flickr"><img src="http://farm4.static.flickr.com/3118/2642986343_bd88384295_b.jpg" width="500" height="748" alt="swizterland" /></a><br /><br />I think humans are naturally narrow-sighted. Maybe it's for survival, our natural hunting instincts. But the beauty of the human mind is that we also have the capability to open up our minds and our perspectives when we choose to. <br /><br /><a href="http://www.flickr.com/photos/syoon86/2545584866/" title="IMG_1774 by sarah the baker yoon, on Flickr"><img src="http://farm4.static.flickr.com/3086/2545584866_f85a0b7a64.jpg" width="500" height="333" alt="IMG_1774" /></a><br /><br />Try to understand why that person might behaved that way. Maybe she had a childhood filled with hurt and defeat. Maybe he's just trying to prove that he is a valuable person. Maybe they are scared to be cast aside on the wayside. <br /><br /><a href="http://www.flickr.com/photos/syoon86/2634835127/" title="florence by sarah the baker yoon, on Flickr"><img src="http://farm4.static.flickr.com/3058/2634835127_40b729d6b7.jpg" width="500" height="334" alt="florence" /></a><br /><br />Just because we can't connect to the situation or the same experiences, doesn't mean we can't connect to the idea of connection. Haha. Did that sound funny? It's kind of like the saying "agreeing to disagree". Maybe we can agree that we have our own stories that can be so different but appreciating the beauty of it. <br /><br /><a href="http://www.flickr.com/photos/syoon86/2635660314/" title="florence by sarah the baker yoon, on Flickr"><img src="http://farm4.static.flickr.com/3057/2635660314_5813e70a7a.jpg" width="500" height="334" alt="florence" /></a><br /><br />On the same token, I don't think it should be an excuse for every behavior. It's not like someone can say, "Hey, my dad was abusive so I'm going to be abusive. You better just accept that because that's me." Every action and every behavior also comes with responsibility. We are responsible for everything that we do, because it's our choice to begin with. Yes, I have a history and a perhaps a reason for my reasoning, but I better be ready to be accountable for it. <br /><br /><a href="http://www.flickr.com/photos/syoon86/2938190451/" title="quincy market, boston by sarah the baker yoon, on Flickr"><img src="http://farm4.static.flickr.com/3200/2938190451_00448a4cbd.jpg" width="500" height="333" alt="quincy market, boston" /></a><br /><br />Okay. Now I'm reallly rambling on. But I'm thankful that you've stayed to listen to me babble. :) I feel so lucky – that I have a voice and a safe place to express it. Thank you!sarah the baker yoonhttp://www.blogger.com/profile/14286344543816123614noreply@blogger.com5tag:blogger.com,1999:blog-8019050189822529660.post-89582424380067019832010-11-02T15:34:00.007-04:002010-11-02T16:05:57.684-04:00I ♥ MY BF (aka Breakfast)Breakfast is like ignition to your car. The strike of a match. The momentous take-off of a high jump into the air. It's the most happiest morning alarm. And the only answer to the roaring growl of my stomach. <br /><br /><a href="http://www.flickr.com/photos/syoon86/5140717320/" title="french toast by sarah the baker yoon, on Flickr"><img src="http://farm2.static.flickr.com/1112/5140717320_0a669bac5f.jpg" width="500" height="333" alt="french toast" /></a><br /><br />I like breakfast. Breakfast means so much to me. I can't function properly without food in my belly. It is impossible for me to understand breakfast-skippers. Especially when breakfast can be so easy and delicious. <a href="http://milkandhoneycafe.blogspot.com/2009/03/mcmake-it-yourself.html">Breakfast sandwiches</a> for example. Or <a href="http://milkandhoneycafe.blogspot.com/2009/04/red-as-strawberry.html">Buttermilk Pancakes</a>. Or how about French toast? French toast is even more awesome because it gets rid of your impossible stale bread. The French are geniuses!<br /><br /><a href="http://www.flickr.com/photos/syoon86/5140119729/" title="french toast by sarah the baker yoon, on Flickr"><img src="http://farm2.static.flickr.com/1137/5140119729_1b5896482a.jpg" width="500" height="333" alt="french toast" /></a><br /><br />My friends, let us have breakfast! According to wikipedia, "Nutritional experts have referred to breakfast as the most important meal of the day, citing studies that find that people who skip breakfast are disproportionately likely to have problems with concentration, metabolism, and weight." Take a few moments in the morning to treat your body and your mind. Maybe share this time with your loved ones and start off on a sweet note. <br /><br /><a href="http://www.flickr.com/photos/syoon86/5140728132/" title="french toast by sarah the baker yoon, on Flickr"><img src="http://farm5.static.flickr.com/4008/5140728132_92a646291c.jpg" width="500" height="333" alt="french toast" /></a><br /><br /><div id="recipe"><p class="h1">Classic French Toast</p><p class="h2">makes 4 servings</p><br /><p class="h3">ingredients</p><p class="h4">8 pieces of sliced french baguette or any other bread<br />2 eggs<br />1 cup of milk<br />1 tsp of vanilla extract<br />1 tsp of ground cinnamon <br />1 tbsp of sugar<br />dash of salt<br /><br />butter or canola oil for cooking<br />powdered sugar, optional</p><br /><p class="h3">directions</p><p class="h5">1. In a shallow baking dish, whisk eggs, milk, vanilla, cinnamon, sugar and salt. <br />2. Place pieces of bread onto the dish. Soak at least 5 minutes and flip over. (The longer the soak, the more flavourful. But this is usually good for really stale bread. The fresher the bread, the more soggy it might be. So maybe not too long!)<br />3. Heat butter or oil on a pan on medium heat. Place soaked bread and cook about 2 minutes on each side, or until golden brown.<br />4. Set cooked toasts on plates and dust with powered sugar, if desired. Serve with syrup and enjoy breakfast!</p><br /></div><br /><a href="http://www.flickr.com/photos/syoon86/5140735530/" title="french toast by sarah the baker yoon, on Flickr"><img src="http://farm5.static.flickr.com/4126/5140735530_0b29bcba58.jpg" width="500" height="333" alt="french toast" /></a>sarah the baker yoonhttp://www.blogger.com/profile/14286344543816123614noreply@blogger.com6tag:blogger.com,1999:blog-8019050189822529660.post-17536333639596291382010-10-29T16:12:00.011-04:002010-10-30T13:19:38.481-04:00Canada, eh?<a href="http://www.flickr.com/photos/syoon86/5126473477/" title="butter tarts by sarah the baker yoon, on Flickr"><img src="http://farm2.static.flickr.com/1404/5126473477_9a84b07217.jpg" width="500" height="333" alt="butter tarts" /></a><br /><br />I've been watching some funny videos on YouTube with this one comedian who goes around LA's Venice Beach asking them about different topics and issues. His topics range from Sex to Justin Bieber to political issues to different countries. His show is more to display how ignorant people can be and how entertaining it is to watch people say the most unintelligent things. Anyways, he had one episode on Canada. I mean, I've always known how ignorant some Americans can be about their neighbouring country, but I was again flabbergasted (yes, I used the word flabbergasted) at some of their answers. I passed it just as an entertaining video, but then I started to realize how sad it really is. With the new generation of globalization and information at our fingertips, we're still just as clueless about the world around us. If you asked me about any other nation, I'd probably look just as foolish.<br /><br /><a href="http://www.flickr.com/photos/syoon86/5126477353/" title="butter tarts by sarah the baker yoon, on Flickr"><img src="http://farm5.static.flickr.com/4025/5126477353_6f8243aa04.jpg" width="500" height="333" alt="butter tarts" /></a><br /><br />So in light of that, I thought I'd just tell you a little bit about my country, Canada. And if you're Canadian, it doesn't mean you're off the hook too. I'm in a grade 7 geography class to volunteer, and trust me, I'm always thinking in my mind, "Wow. I had no clue!".<br /><br />In another video I saw a long time ago, an interviewer ask an American man how large he thought Canada was. He lightly answered, "Mmm, maybe the size of Texas?". Not quite. Directly north of USA, Canada is the world's second largest country. By total area (including water), we are actually larger than USA and China combined! <br /><br /><a href="http://www.flickr.com/photos/syoon86/5126480765/" title="butter tarts by sarah the baker yoon, on Flickr"><img src="http://farm5.static.flickr.com/4034/5126480765_14cb3718be.jpg" width="500" height="333" alt="butter tarts" /></a><br /><br />The geography of Canada is vast and diverse. Some of you might think we're all just snow and ice caps, but contrary to that, most of Canada has four beautiful distinct seasons. Places like British Columbia have warm enough weather all year round to have palm trees! The geography ranges from prairies to mighty mountains, islands to snow covered forests. We have an abundance of natural resources like minerals, fossil fuels, trees and we also hold nearly 1/4 of the earth's fresh water!<br /><br /><a href="http://www.flickr.com/photos/syoon86/5126483981/" title="butter tarts by sarah the baker yoon, on Flickr"><img src="http://farm5.static.flickr.com/4050/5126483981_09fe6ce0ce.jpg" width="500" height="333" alt="butter tarts" /></a><br /><br />But Canada's geography isn't the only impressive thing. Canada boasts its diversity and culture, and how it doesn't have to become a melting pot of a nation. We celebrate and embrace our diverse backgrounds and identities. We think "Harmonize" more than "Indoctrinate". Economically, Canada is becoming more and more of a leader and an example for the rest of the world. Socially, Canada is known for its great health care, welfare policies and education. We're recognized in the world as peacekeepers and I hear Canadians are liked by everyone. Ha!<br /><br /><a href="http://www.flickr.com/photos/syoon86/5127090850/" title="butter tarts by sarah the baker yoon, on Flickr"><img src="http://farm2.static.flickr.com/1354/5127090850_1cda5cd05d.jpg" width="500" height="333" alt="butter tarts" /></a><br /><br />More than anything, though, I like Canada because it's a humble country. I think that's why even with the wealth of resources and cultures we have, we're still relatively peaceful and stable. I'm proud to be, in a non-prideful way, Canadian! :)<br /><br /><a href="http://www.flickr.com/photos/syoon86/5127094856/" title="butter tarts by sarah the baker yoon, on Flickr"><img src="http://farm5.static.flickr.com/4112/5127094856_7cdf0bf97a.jpg"></a><br /><br />So, can I introduce you to a delicious, strictly Canadian concoction? It's called the butter tart. It's somewhat similar to the pecan tart down South, and may be mistaken for England's butter pie, but this bite-sized treat is originated from Canada. It's one of the earliest known Canadian recipes from northern Ontario and dates back to 1915! There are many variants to the recipe, ranging from different kinds of pastry shells, and different toppings and flavours. But the general idea is a flaky crumbly pastry filled with buttery sweet and soft inside. <br /><br /><a href="http://www.flickr.com/photos/syoon86/5127098680/" title="butter tarts by sarah the baker yoon, on Flickr"><img src="http://farm2.static.flickr.com/1366/5127098680_20593793da.jpg" width="500" height="333" alt="butter tarts" /></a><br /><br />Every Canadian has their own favourite butter tart. And I'm a purist when it comes to butter tarts. I don't like nuts or raisins in mine, let alone chocolate pastry or peanut butter flavouring. The shell should be stiff enough to hold its shape, but flaky and crumbly enough to yield when bitten into. The filling should balance ooziness and firmness in perfect harmony, and be just sweet enough to be delightful and memorable. <br /><br /><a href="http://www.flickr.com/photos/syoon86/5126499777/" title="butter tarts by sarah the baker yoon, on Flickr"><img src="http://farm2.static.flickr.com/1386/5126499777_c7359fa609.jpg" width="500" height="333" alt="butter tarts" /></a><br /><br />I found this recipe a long time from the Toronto Star. It was an article about how this middle school grade 7 class decided to find the perfect butter tart. It was a cute and interesting story and it also gave you the two top recipes it ended up picking. I thought it would be a great recipe to try out, as it is a true "Test Kitchen" recipe. :) <br /><br />Without a doubt in my mind, I think the filling for this tart is perfect. It's justly sweet and buttery, and has such a great amount of "runniness" and shape. My only dissatisfaction is the pastry. It's really flaky, which is great for a sweet pie dough, but it doesn't feel right for a butter tart. I think a shortbread type dough would be more suitable for this kind of tart. It must be the egg in the recipe that makes it this way. I think next time I'll find a crumbly dough for these tarts, but for sure for sure keep the filling just as is!<br /><br /><a href="http://www.flickr.com/photos/syoon86/5126503319/" title="butter tarts by sarah the baker yoon, on Flickr"><img src="http://farm2.static.flickr.com/1057/5126503319_32bd5f627c.jpg" width="500" height="333" alt="butter tarts" /></a><br /><br />Well that was just a small glimpse of Canada and a small sweet taste of the great country too. As a leaving note, I'm just going to tell you a few tid bit facts that you might have not known about Canada. And please enjoy the recipe too!<br /><br />-Canada has two official languages: French & English<br />-Basketball was invented in Canada in 1891, as well as the baseball glove in 1883. (What else you ask? Insulin, the lightbulb, the zipper, the ear piercer, computer programming language JAVA, lacrosse, the game Pictionary, acrylics – like plexiglass, gingerale, newsprint paper, paint roller, rollerskates, snowmobile and the snowblower (rightly so), washing machine, the electric wheelchair, Yachtzee! and a whole lot of other things!)<br />-Some famous Canadian celebrities: Jim Carrey, Sandra Oh, Rachel McAdams, Ryan Reynolds, Kim Cattrall, Ellen Page, Keanu Reeves, Steve Nash, William Shatner, Pamela Anderson and yes, Justin Bieber. <br />-Toronto's famous theatre district is second in size only, to New York city, in North America.<br />-There's chip flavour called Ketchup Chips. When I first came here, I thought it sounded gross, but to think of it, it made perfect sense! It's SO delicious and probably one of the most popular chip flavours here.<br />-Canadians are in love with Hockey and will always be in the fabric of this country.<br /><br /><a href="http://www.flickr.com/photos/syoon86/5127110156/" title="butter tarts by sarah the baker yoon, on Flickr"><img src="http://farm5.static.flickr.com/4107/5127110156_357172a79b.jpg" width="500" height="333" alt="butter tarts" /></a><br /><br /><div id="recipe"><p class="h1">Canadian Butter Tart</p><p class="h2">adapted from <a href="http://www.thestar.com/Life/article/211699">Toronto Star</a><br />makes 16 regular tarts</p><br /><p class="h3">ingredients</p><p class="h4"><b>pastry</b><br />3 cups cake & pastry flour<br />2 tbsp granulated sugar<br />1/2 tsp salt<br />1 cup cold, unsalted butter, cut in pieces<br />2 tbsp cocoa powder<br />5 to 6 tbsp ice water<br />2 tsp white vinegar<br />2 large eggs<br /><b>filling</b><br />1/4 cup unsalted butter, at room temperature<br />1/2 cup each: granulated sugar, packed brown sugar<br />1 cup table syrup with 15% maple syrup (I actually used 1/2 cup real maple syrup and 1/2 cup of plain table syrup)<br />2 tbsp pure vanilla extract<br />1/2 tsp salt<br />2 large eggs</p><br /><p class="h3">directions</p><p class="h5">1. For pastry, stir together flour, sugar and salt in medium bowl. Blend in butter using pastry blender or large fork until pieces are the size of small peas.<br />2. In large measuring cup, whisk together 1/4 cup water, vinegar and eggs. Add to flour mixture. Blend mixture with fork, adding remaining 1 to 2 tablespoons water as needed to just moisten.<br />3. Finish blending mixture with fingers as you gather it into two balls. Press into disks. Cover with plastic wrap. Refrigerate disks 30 to 60 minutes. Lightly grease 16 cups in muffin tins. You can also use mini muffin tins for smaller tarts.<br />4. On floured surface, press and pat or roll each piece into 4-inch circle. Put circles in muffin cups, ruffling edges to fit. Refrigerate while you make filling.<br />5. For filling, blend butter and sugars with wooden spoon. Blend in syrup, vanilla and salt. Blend in eggs. (Small lumps of butter will remain.)<br />6. Ladle filling into pastry shells, putting 2 to 3 tablespoons in each to fill about three-quarters.<br />7. Bake in preheated 375F oven until pastry is golden and filling is browned and puffy, about 30 minutes. Let sit on rack until cool before removing from muffin tins. Keep in covered container.</p><br /></div>sarah the baker yoonhttp://www.blogger.com/profile/14286344543816123614noreply@blogger.com12tag:blogger.com,1999:blog-8019050189822529660.post-43836918325824671802010-10-25T21:06:00.018-04:002015-04-20T15:15:14.156-04:00Kids, Do Try This at Home: Ping Gai ChickenHey friends! Have you ever tried something at a restaurant and thought it tasted so good that you wished you could sneak into the kitchen and snatch their recipe? Or something so delicious that it inspired you to try to make it at home? Well, I have many many times and with the help of a few websites and friends I was able successfully recreate a few in my own kitchen. It's such an amazing feeling when it works out and <i>actually</i> tastes like the real thing! <br />
<br />
So I just thought I'd have a little section in my blog where I post up some of my favourite successful "copy" stories. And it's pretty much a guarantee that the recipe I'm posting will be DELICIOUS because I won't be putting it up if it wasn't up to par. <br />
<br />
<a href="http://www.flickr.com/photos/syoon86/5116357530/" title="Ping Gui Chicken by sarah the baker yoon, on Flickr"><img src="http://farm2.static.flickr.com/1053/5116357530_af7a9c8b9a.jpg" width="800" height="533" alt="Ping Gui Chicken" /></a><br />
<br />
Meet Ping Gai Chicken. I first was introduced to Ping Gai by my previous boss. And this gentleman was a man of high taste and a discerning palate. He was also a fanatic for Ping Gai Chicken. Not only would he take his favourite clients or colleagues to the restaurant which served this dish, he would have to go at least once a month for his monthly "Ping Gai Fix". He called it an addiction. It's from a restaurant called <a href="http://www.queenmothercafe.ca/" target="_blank">Queen Mother Cafe</a>, on Queen St W in Toronto. Anyways, with all that said, I went to check it out myself and indeeeed it was a fantastic bbq chicken. This tender and crispy chicken possesses so many layers of flavours and leaves a lasting impression. But it also costs a pretty penny when you eat it at the restaurant.<br />
<br />
Fortunately, one of my coworkers found the actual recipe posted online, courtesy of the kitchen at Queen Mother Cafe reported by Toronto Star Newspaper! All of us tried it at home, and all of us were extremely satisfied. This recipe was a definite keeper.<br />
<br />
I've made this chicken on different occasions with big groups of people, and it's always been all the rage. It is now my go-to recipe for impressing the guests. My only apology is to the friends that I promised to post this recipe a LONG time ago but am only getting around to do it now! <br />
<br />
<a href="http://www.flickr.com/photos/syoon86/5116362376/" title="Ping Gui Chicken by sarah the baker yoon, on Flickr"><img src="http://farm5.static.flickr.com/4148/5116362376_b0bd81c4c1.jpg" width="800" height="533" alt="Ping Gui Chicken" /></a><br />
<br />
<a href="http://www.flickr.com/photos/syoon86/5116368122/" title="Ping Gui Chicken by sarah the baker yoon, on Flickr"><img src="http://farm2.static.flickr.com/1414/5116368122_2d8a271e27.jpg" width="800" height="533" alt="Ping Gui Chicken" /></a><br />
<br />
Just a few more things about this recipe:<br />
• This is a Laos dish, for those who were curious.<br />
• The main ingredient for the marinade is in fact loathed by many people: Cilantro or Coriander. BUT, this recipe somehow turns it into a miraculously delicious marinade. Trust me people, it doesn't taste like the cilantro you know. All my cilantro-hating friends could not believe how delicious it tasted. I promise you!!<br />
• Another magical part of this recipe is the dipping sauce. I caution you, you might want to just drink it out of the little bowl when you try it. What I usually do is I pretend that I've accidentally dropped it in the little bowl and take an extra long time picking it back up, when in fact I just wanted the chicken to soak it all up. :)<br />
<br />
<div id="recipe"><p class="h1">Ping Gai Chicken</p><p class="h2">by Queen Mother Cafe from <a href="http://www.bigoven.com/recipe/160159/ping-gai-chicken" target="_blank">BigOven.com</a><br />
Yields 6 portions</p><br />
<p class="h3">ingredients</p><p class="h4">4 lb Chicken Thighs, skin-on and deboned<br />
<br />
<b>marinade</b><br />
1 bunch Fresh Cilantro<br />
6 cloves Garlic<br />
1 tbsp Black peppercorns<br />
3 tbsp Oyster sauce<br />
2 tbsp Soy sauce<br />
2 tablespoons Vegetable oil<br />
<br />
<b>dipping sauce</b><br />
1 cup Water<br />
1/2 cups Sugar<br />
3 sprigs Fresh Cilantro<br />
2 cloves Garlic<br />
2 tbsp White Vinegar<br />
1 tbsp Lime Juice<br />
1 tbsp Thai Garlic Chili Pepper Sauce<br />
1 tbsp Thai Fish Sauce</p><br />
<p class="h3">directions</p><p class="h5">Marinade: Put the washed bunch of cilantro, including stems and roots, into food processor with garlic and peppercorns. Process until finely chopped. Add oyster sauce, soy sauce and oil; process until combined. <i>Or you can blend it all together in a blender.</i><br />
<br />
Place chicken in shallow glass baking dish. Brush all over with marinade. Cover with plastic wrap. Marinate at least 1 hour or overnight in refrigerator.<br />
<br />
Dipping sauce: Combine water and sugar in saucepan. Bring to boil over medium-high heat, stirring until dissolved. Continue cooking 10 minutes or until reduced and syrupy. Cool completely. Add to food processor with cilantro, garlic, vinegar, lime juice, garlic chili pepper sauce and fish sauce. Process until smooth. <i>Again, you can do this in a blender.</i><br />
<br />
Preheat BBQ to medium high. (If broiling, preheat broiler and cook on wire rack set in baking pan or on cookie sheet.)<br />
<br />
Place chicken pieces, skin side down, on greased grill. (Place skin side up if broiling.) Close BBQ lid. Cook about 8 minutes or until skin is crispy and chicken is almost cooked through. <br />
<br />
Turn chicken. Close lid; cook chicken 6 minutes more or until cooked through. <i>SIDE NOTE: The chicken is going to get quite black because the herb-y marinade. It might look slightly burnt, but in fact, that's how it is supposed to look. Don't be too worried if it gets dark.</i><br />
<br />
Chop into 1-inch pieces. Serve with dipping sauce.</p></div>sarah the baker yoonhttp://www.blogger.com/profile/14286344543816123614noreply@blogger.com10tag:blogger.com,1999:blog-8019050189822529660.post-42236320438430336132010-10-18T22:09:00.014-04:002010-10-25T20:44:21.702-04:00Magnificent Memories<a href="http://www.flickr.com/photos/syoon86/5094988719/" title="magnifico's by sarah the baker yoon, on Flickr"><img src="http://farm5.static.flickr.com/4086/5094988719_165ddf5643_b.jpg" width=500" height="749" alt="magnifico's" /></a><br /><br />I was always really good at remembering childhood memories. My sister is often amazed at how I can remember even the littlest detail in some of my recollections. I enjoy, no, <i>relish</i> in looking back and reminiscing my childhood. I guess I'm quite sentimental that way. They always replay in my mind with a warm hazy glow, kind of like the way movies reel out an old scene. <br /><br /><a href="http://www.flickr.com/photos/syoon86/5094992451/" title="magnifico's by sarah the baker yoon, on Flickr"><img src="http://farm5.static.flickr.com/4153/5094992451_ce3fe846c1.jpg" width="500" height="333" alt="magnifico's" /></a><br /><br />Three weekends ago, I visited my old town in New Jersey. It was an exciting trip, with my most favourite people in the world – Andrew, my sister Jenn, her husband Kevin, and my dear little niece, Chloe. We set out to adventure out to NYC, a first for Kevin and Chloe! We had a fabulous time in the big city, weather being absolutely flawless and all of our spirits lifted up. <br /><br />But I think my favourite part was going back to New Jersey. We stayed at my uncle's house, who lives right where I grew up. As we passed by the same streets where I once passed, I was thrilled to relive it once again. <br /><br /><a href="http://www.flickr.com/photos/syoon86/5094996133/" title="magnifico's by sarah the baker yoon, on Flickr"><img src="http://farm5.static.flickr.com/4110/5094996133_6c0415b278.jpg" width="500" height="333" alt="magnifico's" /></a><br /><br />One of my favourite spots in the little town of East Brunswick, New Jersey is Magnifico's. Their soft-serve ice cream and a variety of iced treats make Magnifico's a famous place in this part New Jersey. But it's not just the velvety smooth ice cream or the abundance of sprinkles and toppings that made this place a favourite. It was my family's little retreat of indulgence. We didn't have everything in the world, but when our dad drove into the small shop on Route 18, it meant the world to us! My sister and I would sing "We scream for ice cream!" and my dad would often fool us saying "No scream no ice cream!", but we always seem to come back home with little mouths and fingers covered in vanilla and sprinkles. <br /><br /><a href="http://www.flickr.com/photos/syoon86/5095048766/" title="my childhood favourite by sarah the baker yoon, on Flickr"><img src="http://farm5.static.flickr.com/4153/5095048766_daab388dee.jpg" width="500" height="333" alt="my childhood favourite" /></a><br /><br />Another memorable place in my life is a small bakery on Cranbury Road. It's really not any place remarkable – just a modest neighbourhood bakery. But this is indeed the birthplace of my delight for baked goods! My mom would take us there often, just as a treat or for special occasions. She would let us gaze at the beautiful cakes, mountain-piled cookies and the cupcakes decorated with flowers or fun animals. And each time, she would allow us to pick just one treat for the trip. Now this was a very challenging task. All those cupcakes, all those cookies, how could you possibly pick just one! <br /><br /><a href="http://www.flickr.com/photos/syoon86/5094454551/" title="my childhood favourite by sarah the baker yoon, on Flickr"><img src="http://farm5.static.flickr.com/4090/5094454551_79f577694b.jpg" width="500" height="333" alt="my childhood favourite" /></a><br /><br />But it was a decision that had to be made. After a long deliberation, my sister and I would finally pick the treat that was our all-time favourite: the Florentine cookie. These cookies were perfectly crispy with just enough "give" and "chew". The milk chocolate centres were exquisitely sandwiched between two oatmeal crisps which gave such a unique texture and flavour to each bite. It was cookie heaven in our hands.<br /><br /><a href="http://www.flickr.com/photos/syoon86/5095063154/" title="my childhood favourite by sarah the baker yoon, on Flickr"><img src="http://farm5.static.flickr.com/4103/5095063154_ae25bc1396.jpg" width="500" height="333" alt="my childhood favourite" /></a><br /><br />Sadly, these cookies didn't last very long. We moved away from our little town in Jersey and moved to Korea, then onto California and finally to Canada and they were long-forgotten. But no good thing is lost forever! On a very special birthday, I received a timely gift of a set of cookbooks. It was perfect because I just started to be interested in baking. And lo and behold – the recipe for Florentine Cookies! To be honest, each time my sister and I went to a bakery, we'd secretly search for the same cookie we once enjoyed, but only to be disappointed with failed imitations. <br /><br />But this cookie was it. Or at least very close to what we remembered it to be. Reunited at last, we finally basked in Florentine-cookie goodness and was able to share it with the people around us. Not surprisingly, it was a favourite among our friends as well, receiving the impressive title of "best cookie ever" for some. <br /><br /><a href="http://www.flickr.com/photos/syoon86/5094467539/" title="my childhood favourite by sarah the baker yoon, on Flickr"><img src="http://farm5.static.flickr.com/4149/5094467539_c1a091d6cb.jpg" width="500" height="333" alt="my childhood favourite" /></a><br /><br />So here I share it with you, my blog friends! A piece of my childhood, a special little part of me. And as children do, I hope we can all enjoy the little things in life. It really is amazing how it's the small, seemingly insignificant things that can make a child happy. Sure we've got heckuva lot of "life" to deal with as adults, but maybe it's good to stand back for a second and really appreciate everything we have, large or small. Life is so much better when we can find value in it. Let's enjoy it!<br /><br /><a href="http://www.flickr.com/photos/syoon86/5094470975/" title="my childhood favourite by sarah the baker yoon, on Flickr"><img src="http://farm5.static.flickr.com/4087/5094470975_7fc35f1a00.jpg" width="500" height="333" alt="my childhood favourite" /></a><br /><br /><div id="recipe"><p class="h1">Milk Chocolate Florentine Cookies</p><p class="h2">recipe from Nestle Classic Recipes<br /><br>Makes about 3 1/2 dozen sandwich cookies</p><br /><p class="h3">ingredients</p><p class="h4">2/3 cup butter<br />2 cups quick oats<br />1 cup granulated sugar<br />2/3 cup all-purpose flour<br />1/4 cup light or dark corn syrup<br />1/4 cup milk<br />1 teaspoon vanilla extract<br />1/4 teaspoon salt<br />1 3/4 cups Milk Chocolate morsels/chips</p><br /><p class="h3">directions</p><p class="h5"><br />1. Preheat oven to 375F. Line baking sheets with foil or parchment paper.<br />2. Melt butter in medium saucepan; remove from heat. Stir in oats, sugar, flour, corn syrup, milk, vanilla extract and salt; mix well. Drop by level teaspoon, about 3 inches apart, onto prepared baking sheets. Spread thinly with rubber spatula.<br />3. Bake for 6 to 8 minutes or until golden brown. Cool completely on baking sheets on wire racks. Remove cookies from foil/parchment paper.<br />4. Microwave morsels/chips in medium, microwave-safe bowl on MEDIUM - HIGH power for 1 minute; stir. Microwave at additional 10- to 20- second intervals, stirring until smooth. Spread thin layer of melted chocolate onto flat side of half the cookies. Top with remaining cookies.</p><br /></div><br /><i>I also love making new memories... </i><br /><br /><a href="http://www.flickr.com/photos/syoon86/5097780834/" title="new york trip by sarah the baker yoon, on Flickr"><img src="http://farm5.static.flickr.com/4032/5097780834_19307b825d.jpg" width="500" height="333" alt="new york trip" /></a><br /><a href="http://www.flickr.com/photos/syoon86/5097778834/" title="new york trip by sarah the baker yoon, on Flickr"><img src="http://farm5.static.flickr.com/4132/5097778834_66e9e28829.jpg" width="500" height="333" alt="new york trip" /></a><br /><a href="http://www.flickr.com/photos/syoon86/5097186299/" title="new york trip by sarah the baker yoon, on Flickr"><img src="http://farm5.static.flickr.com/4152/5097186299_a2f599fbf0.jpg" width="500" height="333" alt="new york trip" /></a>sarah the baker yoonhttp://www.blogger.com/profile/14286344543816123614noreply@blogger.com10