I miss you too.

Don't worry, friends.

I'll be back.
And you won't believe what I've got to share with you.
Lots and lots of excitement-packed and life-changing action.


:)

Tête-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. :)



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.



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!!



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.



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.



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 joepastry (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.



I also used a new recipe for my vanilla cake and might I say, I think I found the one. I mean, the one. It's from smittenkitchen, 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.



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!!

Crème Brûlée Cupcakes

crème brûlée recipe from joe pastry and yellow layer cake recipe from smitten kitchen

makes about 12 cupcakes

ingredients

for cake
2 cups plus 1 tablespoon cake flour (not self-rising)
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 cup sugar
1 teaspoon pure vanilla extract
2 large egg, at room temperature
1 cup buttermilk, well-shaken

for crème brûlée
2 cups heavy cream
1/2 cup sugar
4 large egg yolks
1 tsp pure vanilla extract

for sugar decoration
1 cup of granulated sugar

directions

make crème brûlée
1. Preheat your oven to 325 degrees Fahrenheit. Also, set a small saucepan of water (or a teapot) over low heat.

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.

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.

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.

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.

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.

make cake
1. Preheat oven to 350°F. Line cupcake pans with cups.

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.

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.

make sugar decoration and assemble cupcakes
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).

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.

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!

Half-baked Crisis

I 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.

Hi. I'm stuck. In a rut. A baking rut.

I'm really embarrassed, actually. How could this happen?

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.

Help me get back on track! Help me get inspired and motivated.



What is sarah the baker in crisis to do?

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I 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.



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!



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 all have a life.



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.



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.



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.



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.



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.



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!

I ♥ 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.



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. Breakfast sandwiches for example. Or Buttermilk Pancakes. Or how about French toast? French toast is even more awesome because it gets rid of your impossible stale bread. The French are geniuses!



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.

Classic French Toast

makes 4 servings

ingredients

8 pieces of sliced french baguette or any other bread
2 eggs
1 cup of milk
1 tsp of vanilla extract
1 tsp of ground cinnamon
1 tbsp of sugar
dash of salt

butter or canola oil for cooking
powdered sugar, optional

directions

1. In a shallow baking dish, whisk eggs, milk, vanilla, cinnamon, sugar and salt.
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!)
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.
4. Set cooked toasts on plates and dust with powered sugar, if desired. Serve with syrup and enjoy breakfast!