We just got a new place and have been struggling how to color this place with a modern, causal and younger look and feel. Some of the walls was painted with rich earth tone colors (brown, red, wasabi). The kitchen has cherry cabinets and granite countertop, so is the bathrooms.
The current look and feel is warm and bold (feels like our parents place), but both of us prefer lighter colors and younger/chic look and feel. Another thing is that my husband really hate red. The house is almost brand new, so we really don't want to do big changes. Any suggestion?
Last week, I had a sudden crave for buttery buttery pound cake (also due to the butter is going to expire soon ;p). With some freshly made marron glacé in my fridge, it has to be a chestnut buttery cake. Since I am a sucker of new combination, I wanted to try a new variation. I was looking around in the pantry for inspiration, and the box of earl grey on the top shelf summoned me!
This cake, oh my, it's fragrant and delicious! First you taste the fragrant earl grey blends with the liquor flavour, then comes in the nutty chestnut and finally the buttery texture. You got to try it!
It tasted the best after a day or so sitting in the refrigerator to allow the liquor flavour sinks in.
Good news for those who cannot eat gluten! A chiffon cake for you!
This version of chiffon cake is made of glutinous rice flour and rice flour. Due to the nature of rice texture, the cake turn out to be very soufflé-like: light, fluffy and almost melt in your mouth.
Recently I am once again to love the classic chocolate + orange combo, and so I paired the cake with the candied orange peel. This is a holiday/thank you gift for the creative director in my office. From what I can recall, this combination seems to be widely acceptable for most guys, yeah, even the manly men ;p
The other day, I was searching for house warming gift for our Vegan friend, hmm....how about some steamed goodies?! The steam rolls came out good! It's soft but still chewy! Plus, I finally figured it out how to make two different flavours at a time! Woohoo!
I had tried to roll as thin as possible and hope make more thin layers, but seems like it is impossible to do that by hands! My arms were sore afterward T_T I guess I need a pasta machine.....hmmmmm XD
Gluten-free chestnuts matcha roll: This is a variation of the classic Chinese banana red bean roll using glutinous rice flour. I mix the matcha powder to the glutinous rice flour and use chestnut paste instead of red bean paste
As the cool autumn breeze arrive, my long-waited favorite fall ingredient is back! Last weekend when I was on my regular weekend grocery shopping guess what I saw? I saw CHESTNUTS! 2.99/lb!??!!! Really!? SERIOUS??! And they are in jumbo size too???!!! I immediately threw two bags of chestnuts into my shopping cart. Ha!!
marrons glacés is french candied chestnuts. Now I finally understand why are marrons glacés so expensive. It's a very time consuming process! But these marrons glacés totally worth the time and effort I spent....SO GOOD!
mont blanc is a classic french chestnut pastry/dessert. My version of mont blanc is composed of a delicate macaron-like meringue, with a layer of crème marrons on top of it, wrapped by the soft and creamy crème fouette and finally topped with generous crème chantilly aux marrons. A word to say: marvelous!
Pear is one of my favourite fruits! I guess I just love everything that's have a crunchy texture. It's juicy, refreshing and most importantly, available all year around and not expansive.
This is a traditional Chinese food therapy dessert that is served warm. Especially good for ones who is suffering from coughing and dry throat. You will feel this smooth sweet pear soup with the hint of apricot kernels scent slowly calm the dry throat and warm your stomach. It also helps to moisturize your skin.
I was too excited about making mooncake(a special festival pastry for Chinese mid-autumn festival, it was in early Oct) fillings and end up making way too many fillings! Ha! So the week after was all about using all these different leftover fillings.
My recent favourite ♥ Rose and cranberries crackies
It may sound wired for people here in North America, but this is actually quite common in Chinese cuisine, and probably most of Asian cuisine.
I always love adding flowers and herbs into cooking, especially rose gives a little kick to the dessert with its delicate fragrance. Rose went surprisingly well with cranberries, this cookies has officially becomes my recent fave!
One day I brought these to work, my boss came up with the word "crackies" for these awesome baked goodies because the texture is in between cookies and crackers