There’s no getting around the too-lazy-too-cook-for-oneself bug when you’re at home for lunch on a hot summer day, or any day for that matter. I’ve heard it many times from friends who live alone: how do you get motivated to prepare a healthy meal or snack? Look no further than your local grocery store or […]
March has whizzed by. April is beginning to blur . It has been a very busy springtime. As I’ve mentioned earlier, we’re organizing Bake For The Quake, an event where bakers, collaborative sponsors, and the supportive Vancouver community come together to raise funds for Japan. There’s no question it’s almost like a second job to […]
Some of you might find the concept of eating avocado outside the constricts of a vegetable salad or a Mexican dip bizarre. On the contrary, when I moved to North America in the late ’90s, I had a mental gag when I discovered that my beloved avocado was made into anything other than a dessert […]
“Mamon” (pronounced as ma-mon’ as if saying c’mon) is a common snack or dessert in the Philippines. It is a soft and moist sponge cake that’s lightly sweetened. They are commonly sold as small cakes, with fluted sides similar to brioche, and come in flavors such as mocha, ube, and pandan. Instead of making small cakes, I created one big cake for my brother’s birthday.
This sponge cake is not as airy as its smaller counterpart; but delicate without falling apart. The toasted coconut adds a taste of the tropics and complements the texture of the silky frosting. It’s light enough to pair with a piña colada or white wine on a hot summer day, or a warm cup of floral tea or dark coffee.
After the recent website troubles, I finally got some decent sleep (aka passing out beside the cat after a hearty dim sum lunch) and now it’s back to things that adults need to do: taxes! Before I get knee deep into that, I thought I’d share with you what has now become a favorite recipe […]
I was told a while ago: ‘Every dish tells a story.‘ At the same time, food is meant to be savored with every bite. Since leaving the FoodBuzz event last week, I have had more desire to achieve more than I had since starting this blog. Joy’s been an incredible inspiration for my cooking and […]
The Dobos Torta is a five-layer sponge cake, filled with a rich chocolate buttercream and topped with thin wedges of caramel, although you may find variations with 6 to 12 layers. József C. Dobos, a Hungarian baker, invented it in 1885 and it rapidly became famous throughout Europe for both its extraordinary taste and its keeping properties.
Ok, I’d like to see a show of hands: How many of you have procrastinated on something this week? Spill! :) If you can only see me now, my hands and arms couldn’t be any higher! In August, my brain slows down, my discipline goes on vacation and I am stuck with a mid-summer love […]
Say hello to the to this summery This-is-the-Perfect-“cure”-for-the-heat raspberry frozen yogurt (made with 2% Fage Greek yogurt). If you’re in the Pacific Northwest like I am, you know how excruciatingly hot and painful to bear this week has been, especially if you don’t have A/C. So come on take out your ice cream maker if you haven’t already, and make this! Put yourself out of misery now.