Friday, February 25, 2011

Toffee Chocolate Chip Cookies

**WARNING: These cookies are highly addictive.

skor cookies_01

What's more perfect than a plate of warm cookies fresh from the oven? When you can share it with your best girlfriends.

It was a girls' weekend two weeks ago when I went to visit my friend. She recently bought a house with her fiancé so we made the trek out to see her new house and go over details of her impending nuptials. Girly weekend indeed!

Wednesday, February 23, 2011

Wordless Wednesday #34: Raspberry Bone Marrow Beignets

hoof cafe_02

Tuesday, February 22, 2011

The Ultimate Granola

I think I'm in love. In love with this granola, that is.

steel cut granola_01

I've been such a huge fan of granola in the past year. My favourite way to start a morning is with a bowl of yogurt, some fresh fruit and homemade granola, drizzled with a bit of honey or maple syrup.

Wednesday, February 9, 2011

Wordless Wednesday #33: Ruby Red


Tuesday, February 8, 2011

Learning to Love the Red Velvet Cupcake

The red velvet cake is one of those iconic food items in American culinary culture. Popular, instantly recognizable, and yet its history is shrouded in much mystery. After reading several resources on said cake, there was really no one definitive answer as to how it came about. Regardless of how the red velvet came to existence, the combination of red food colouring, cocoa and buttermilk was certainly a winning combination, and red velvet remains to be a very popular flavour in North America.

red velvet_04

Despite its popularity, I must confess that before yesterday, I was a Red Velvet virgin. Yes, I've never had a red velvet cake or cupcake of any sort. While it is the red colouring that makes this cake so distinct, perhaps it was that fact that always turned me off of it. It was like there was a tiny little voice inside of me telling that something was wrong with it that they had to mask it with so much food colouring to win the eyes over rather than the tastebuds.

Monday, February 7, 2011

Salt and Pepper Shrimp

You often see Salt and Pepper Shrimp on menus at Chinese restaurants. Deep-fried and crispy, they often come coated in a thick batter which makes the shrimp barely recognizable, and then further buried underneath a big, salty and peppery pile of garlic, chilli peppers and green onions.


This version of the popular dish is the way my mom has always made it: much lighter as she doesn't deep-fry them, and not coated in a thick batter. Despite being just pan-fried, the shrimp retains its crispy integrity, and is an absolutely delight when combined with the irresistible but simple combination of garlic, chilli peppers, salt and pepper. The smell of it alone as you're cooking will have you salivating.

Thursday, February 3, 2011

Gong Hei Fat Choy, Vegetarian-Style

Another has come and gone and we find ourselves in the Year of the Rabbit. The Lunar New Year is by far the most important holiday in the Chinese calendar. It's the time of year when everything shuts down for a few days, allowing everyone a chance to go home and visit family.


Wednesday, February 2, 2011

Wordless Wednesday #32: Year of the Rabbit


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