I know it’s winter and super snowy and I should be making a hot chocolate but I am really channeling my inner summer right now so I decided to make a sorbet. Frozen ingredients, warm blanket, great netfix movies- I don’t know about you but SIGN ME UP!
I don’t have an ice cream maker so this took a little bit longer than I hoped for but it’s Saturday evening so timing wasn’t a real issue.
Anyways, here’s desert!
1/2 cup water
1/4 Cup lemon juice
1/2 cup sugar
a pinch of salt
1/2 cup & 2 tbs coconut milk
In a saucepan, add water, lemon juice, sugar and salt. Stir and bring to a boil then remove from heat
Add in the coconut milk and whisk until combined. Pour into a container and freeze for 90 minutes
Transfer the ingredients to a blender and blend to break the ice crystals. Freeze for 30 minutes
Repeat step three until you get to your desired sorbet consistency. (Should be a little creamy)
So I have been really not feeling the best lately and therefore not cooking so much but I decided to amp myself up a little. I decided to make oat muffins because they give you that boost you need and are really filling. You can’t go wrong with them. Then I found this amazing recipe from Ramshackle glam and I was over the moon. Raspberries are just amazing in everything. Plus look how pretty these turned out!
This recipe is so easy to follow and make. She even included pictures along with each step which is always helpful.
The only thing I changed from her recipe to mine was the amount of applesauce I used, added olive oil and instead of light brown sugar, I used dark brown sugar. I had only one serving of applesauce which is just under 3/4 of a cup so I topped it up with some olive oil. That’s really the biggest difference and I feel like it probably didn’t alter the product too much. These muffins taste so healthy but yummy. You can feel the goodness just rushing through you. I’m glad I made these! Now I have my breakfast for tomorrow and a few
Hello hello! Happy hump day 🙂
Throughout this whole food blogging situation, I have bought ingredients and just have not used them. For example, I have a whole bunch of chocolate, too many sprinkles (but can you ever have too many sprinkles? YES YOU CAN) and TONS of lemons. So I’m slowly chipping away at my ingredients because they are taking up space. I have been using my lemons for lemon tea and just zesting and juicing them for most things now. I decided to make lemon cake as well so that I could put some of the lemons to really good use.
I made lemon cake before along with lemon glaze but this recipe is a little different. This one has eggs unlike the other one and the directions are simpler. Oh! And it also includes lemon zest 🙂
This one turned out really sweet. It is a perfect tea time cake especially paired with a black or rooibos tea. Or if you’re feeling particularly zesty, with some lemon tea.
The cake rose quite a bit so be careful not to over fill your pan.
Let me know if you make this one or the other lemon cake and how it turned out! If you made both, which do you prefer?
I prefer this one because it is easier to make and is sweeter than the other one 🙂
1/2 cup of butter
1.5 cups of sugar
4 egg whites
2 1/4 cups of flour
1 1/4 cups of milk
1 tbs baking powder
1/2 tsp salt
1 tbs lemon juice
2 tsp lemon zest
1. Preheat oven to 180C/350F and line a cake pan with parchment paper or just oil the pan.
2. Mix butter, sugar, and egg whites in a bowl till its all combined
3. In another bowl, mix in the flour, milk, baking powder and salt. Pour butter mixture into the flour mixture and mix until combined evenly.
4. Mix in the lemon juice and and pour mixture in the pan
5. Sprinkle the top of the batter with lemon zest and bake for 55 minutes
Hello hello! Sorry I haven’t posted in a while. It’s been a very hectic two weeks but my life has finally fallen back into place and I think I can relax and bake yummy things now 🙂
Last time I made banana nutella popsicles and I haven’t used the nutella since. So I figured I’d make another nutella recipe!
These have literally goodness oozing from them. Nutella, caramel, chocolate chips, cocoa…literally a dream! These cookies are the bomb! 😉 (see what I did there?)
These are really soft on the inside and more crunchy on the outsides ❤
I’m literally raving over these. They are just so good. LIke????!
Anyways, making this was messy. I’m not gonna lie! You have to get in with your hands but it’s so worth it.
During the preparation, I used a end of a spoon instead of my finger like #4 in the directions suggest. It’s just easier because my nails are long. (I know it’s bad kitchen etiquette but contrary to popular belief, I have a life outside of my kitchen)
This is what they looked like raw:
So essentially, I rolled the dough into a ball, made a hole in the dough, filled the hole with nutella and caramel syrup then covered the top with a flat piece of dough.
The nutella and syrup don’t exactly explode in your mouth but they are a nice surprise every time!
Anyways, here’s the recipe 🙂
1/2 cup butter
1 1/2 cups light brown sugar
1/2 cup cocoa powder
1/4 tsp salt
3/4 tsp baking powder
2 cups all-purpose flour
½ cup chocolate chips
1/2 cup nutella
½ cup of caramel syrup
Line a cookie pan with parchment paper and preheat your oven to 350F (175C)
In a medium saucepan, melt the butter over medium heat. When it’s melted, take the pan off the heat and stir in the brown sugar and eggs. Then add the cocoa, salt and baking powder and stir until well combined.
Pour the mixture into a bowl, add the flour and stir until no even; then stir in the chocolate chips. Note that the mixture will be very thick so you might want to use your hands instead of a spoon or mixer.
Take 1 heaped tbsp of dough, use your finger make a large indentation the centre of the dough; fill the indentation with a small blob of nutella and top it up with some caramel syrup. Top with a flattened tablespoon of dough, and seal the edges.
So when I started this blog, I decided to start trying foods that I didn’t like in the past. So I have tried pineapples, ginger tea (I don’t like ginger) and now I decided to try strawberries! So yes, I’m that one weirdo that doesn’t like pineapples or strawberries but ce la vie. It’s fun and adventurous though having an open mind and trying these foods that everyone else seems to like all over again.
I decided to try strawberries in a creme brulee so at least if I don’t like them then, I can eat around them or better yet disguise them with the taste.
While chopping up the strawberries, I tried a few and they were not what I was expecting. I guess it’s been so long that I forgot what they tasted like. But these ones I got were also a little sour.
I am also making these in mugs because I don’t have ramekins (that student life -_-), so I wonder how they’ll turn out (they are still baking as I am writing this).
On the plus side, I have my last exam for undergrad tomorrow 🙂
Well…I’m hoping and praying it’s the last one but YEH! I’m so excited for that and for these to finish baking.
Oh! And I am also using a barbeque lighter instead of a kitchen blowtorch because who casually has those? It’s probably going to take a little longer to brulee but I’ll live.
Edit: So that did not work at all…so we are essentially just going to eat creme…without the brulee part. We even tried putting whisky on it as a flame “helper” but I guess now we have whiskey-strawberry brulees! I also enjoy the strawberries in the creme. Yum! hahaha. Happy Sunday, folks!
Preheat oven to 350 degrees.
2. Beat cream cheese and sugar until smooth then add in sour cream and egg and beat till smooth
3. Set aside at least 3 strawberries for topping, then chop remaining strawberries.
Divide chopped strawberries between 6 mugs, spreading them evenly in the bottom of each.
5. Divide batter evenly between mugs.
6. Put the mugs on a baking sheet and put some warm water on the sheet; then bake for 25 minutes. Turn the oven off after time has elapsed and leave the mugs in for 10 minutes
7. Crack the door of the oven and let cool for 10 minutes, then remove from oven
Once ready to serve, sprinkle some granulated sugar on top of each ramekin. Use kitchen blow torch to gently cook and brown the sugar, then serve. These can be served warm or cold; based on preference.