I’ve been looking forward to this weekend for quite some time now. It’s the first weekend in a while where I don’t have any family/friend commitments which means I finally have time to bake – Yay!!
Don’t get me wrong, I love my family and friends but sometimes it’s hard to find time to pursue my hobbies (such as baking) while spending time with them because I often have a hard time multitasking and even if I bake for them while they are there, I feel like I am neglecting them or not fully paying attention! I’d much rather bake first, then invite them over for some treats 🙂
Having not baked in a while, I picked up my newest cookbook (Bobbette & Belle) and decided to flip through it for some inspiration as to what to make. One of the recipes that caught my eye was the Cheddar & Chive scones because I’ve been growing my chive plant but haven’t had a chance to use it much. Plus I had leftover cheese from a few weekends ago I needed to use up so it was perfect.
This recipe was super simple and tasted good. If I were to remake this again, I”d definitely try to make it more savoury – perhaps add some more butter and salt? For the first attempt it wasn’t bad.
Father’s day is coming up in a couple of weeks and I am scrambling to figure out how to celebrate with my dad. My parents hate celebrating mother’s day/father’s day on the actual weekend because restaurants are always super busy and service is generally not as good as normal due to the additional patrons the restaurant has to attend to.
So instead of fighting the crowd, I always have to end up celebrating with them a week in advance. Since I’m busy next weekend, I have to celebrate 2 weeks early. My dad loves it whenever I make him anything from scratch – I guess he appreciates the extra effort and care I put into the dish other than just giving him something material…. Which works for me because this gives me an opportunity to practice my cooking and baking skills.
As part of the full course meal which I planned for him, one of the starting dishes was of course, warm bread 🙂
Since the weather has been getting warmer, we bought a lot of starter plants to build our herb garden. As they continue to grow, I needed an excuse to use them so I can trim them back to increase their yield. I immediately thought of making this Rosemary Garlic Focaccia because I had it in the past and it was delish.
The great thing about focaccia is that it is very versatile – you can add whatever toppings you like.
Prior to allowing the dough go through a second proof, use both hands and dimple the dough with your fingers to evenly spread the dough out and give it its signature dimple appearance. Then, generously season the dough with coarse sea salt and freshly ground black pepper. I thinly sliced up some garlic and sprinkled it all over the dough, along with some freshly chopped rosemary. Finally, I generously drizzled the dough with some olive oil. The bread cooks best when the herbs are coated in olive oil.
Thanks to the power of reddit, we discovered a Japanese Condensed Milk Bread recipe. Being the baker in the relationship, I took a look at the ingredients and it looked fairly simple so I decided to give it a go since I already have everything (minus the almonds which I can do without). The overall process was quite simple though as with all bread recipes, it’s time consuming. However, the time it took for the dough to proof allowed me to make other things like my fudgey, cakey brownies 🙂 More on that later.
This bread was soft and had a nice sweetness to it from the condensed milk.
Best of all, the presentation looked great! The original recipe asked for this to be baked in an angel cake pan but seeing as I didn’t have one, I improvised with a loaf pan instead.
Want to know how it’s made? Here’s how:
Prepare your bread dough. Knead it into a smooth ball and allow it to rise for 30 mins or until it doubles in size.
While the dough is proofing, prepare your condensed milk filling. This is just a simple combination of softened butter and condensed milk. Mix together until it forms a paste.
This is a classic twist on the traditional banana bread recipe and it is a personal favourite for those with a sweet tooth. I consider this one of my specialties along with my apple cinnamon coffee cake and apple crisp.
This bread is dense yet moist. Sometimes I don’t make it in a loaf pan but rather in muffin tins instead. This is a particularly popular method of making it when you intend on sharing it with your family and friends as I often find people nowadays a bit health conscious and watching how much “sweets’ they are taking in. Since the muffin size banana chocolate chip bread is more bite-sized, they don’t feel as guilty about eating it. Plus, it’s much easier to share and carry around than a loaf!
This recipe is quite easy to make and it’s the best way to use up those over ripe bananas. Too often do I encounter bruised bananas from squishing it in my bag or just me forgetting about the bananas I bought until they start to go black. That is the prime time to make it because it adds so much banana flavour to the bread!
To make this recipe, see below for instructions:
One of my favourite Chinese noodle dish is Zhajiangmian. I almost always order it whenever I see it available on the menu because of the great texture of the dish. The sweet bean sauce on the ground pork combined with the cool and refreshing taste of the julienned cucumber and carrots is a great combination, in my opinion.
The thing is, this dish looks pretty easy to make but I never got around to making it because I didn’t even know where to start. Like, what do I even need to make the sauce? Good authentic Chinese recipes are hard to stumble across online and when I do stumble across one, it’s written entirely in Chinese and I don’t understand what ingredients even go into the dish -_-
If there’s one thing in the world I cannot live without, it’s freshly baked bread. For these reasons, I don’t think I can ever go on a carb-free diet. It’s just not worth it!
Ever since I got my Kitchenaid stand mixer for Christmas a couple of years ago, I became obsessed with making bread because I can easily knead the dough using the dough hook without tirelessly doing it by hand. I also bought a book called Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking which has become an essential addition to any baker’s library collection. From that book, I discovered the secret to making easy, no knead bread that yield incredible results.
2 years ago, we went to Japan for 18 days with a 3 day stopover in Osaka where takoyaki was popularized. Throughout Dontombori street, we saw numerous takoyaki vendors selling freshly made takoyaki on demand and they were absolutely delicious! What were we to do but buy a takoyaki maker when we got back to Canada so we can make our own?