If there is a smell to describe my childhood, I would say the smell of yummy food, pasties, cake, etc. My grandma was a very a good cook and baker. She would often make us fresh homemade waffle, pancakes as our snack. These simple combination of plain flour, sugar, eggs and water can actually bring me back to my childhood memories with her. I miss hear dearly.

Carolyn organized a Christmas baking session for us. We started to bake from 8 and finished around midnight with about 6 recipes. It was fun but we were all so beat up afterward. I think we kinds baked too early in the month, two days later, all the cookies were gone in my household. Yum!

It was blueberry pancake morning, the kids picked out all the blueberries in the pancakes and we got to eat the rest of it.
Adelia is getting vain-loves putting on necklaces, bracelets, sunglasses and even hats.

I  love baking, no doubt of that but that doesn’t mean I am good at it. Luckily, I have found friends who share the same passion and are willing to give me tips and share me awesome recipes. Julia, a mother-of-two, is one of them. We bake muffins and cookies that morning with our girls while Jayden sat in his carseat nicely and patiently and with Adelia having her morning nap. It was very refreshing to have Natalie teaches Viola how to bake. They both seem to be having a great time. More baking playdate please!!!

Being a junk-food-eater, having food to munch is a crucial activity for me, especially when I am home. With the kids not feeling too well, we had to stay at home on Canada Day. Baking seemed like a good idea especially when Des was home half day playing with Viola. Now to think of it, I wonder how I had the idea to bake Japanese Cheesecake. But, after searching through couple recipes, I found one that I like (from redvanilla).

Ingredients:
1 block of cream cheese
50g butter
100 ml fresh milk

60g cake flour
20g corn flour
1 tbsp lemon juice
1 tsp vanilla extract
6 egg yolks
6 egg whites
1/4 tsp cream of tartar
140g castor sugar

1. Line the bottom an 8″ springform pan with parchment. Wrap the outside of the pan with 2 layers of aluminum foil to prevent water seeping in later.
2. Using a double boiler, melt the cream cheese, butter and milk until smooth. Let it cool.
3. To the cooled cream cheese mixture, add the cake and corn flours, egg yolks, vanilla extract and lemon juice. Mix well and set aside.
4. Use a stand mixer, whisk egg whites until foamy. Add in cream of tartar and whisk until thick, slowly add in sugar. Whisk until soft peaks form.
5. Add one third of the cream cheese mixture into the beaten egg whites and stir to combine. Fold in the rest of the cream cheese mixture, making sure to scrape the sides and the bottom as well.
6. Pour mixture into prepared pan. Using the lower third of your oven, bake the cheesecake in a water bath for 55 minutes at 350F. The top of the cake should be golden brown. I have to cover with aluminum foil for it browns too quickly.
7. Turn the oven off and leave the cheesecake in the oven (with the door closed) to cool slowly for 30 mins. Cheesecake will shrink slightly. Remove to room temperature and let it cool completely.
8. Slice, store, and covered in the fridge.

I had been wanting to bake Madeleines for a while until I met a friend who has the pans and borrowed me month ago. Soon after I got the pans, I have been baking 3 batches of Madeleines (2 lemons and 1 almond). Des and I prefer the lemon one so I have been sticking with the lemon. I got the recipe from the famous kitchen diva, Martha S. It was pretty straightforward.

We didn’t realize that we have this plant, Rhubarb, in our backyard. I had no clue what it was or whether it was edible until Lian and Rob told us the other day when they were here. Lian and I got into talking about Strawberries and rhubarb pie… she said it was really nice and that I should give it a try.

Lian called me today and invited Viola, Adelia and I were invited to her place for lunch. I couldn’t wait to see how Lian bake the rhubarb. Aware that the leaves of rhubarb can be toxic, I handled it with gloves when the kids were napping in the morning. I chose the red-est color and the thickest to chop. I love the color. I tied hem up and as soon as the kids were awake, we were on the way to her place. Lian had prepared a simple and delicious lunch for me and Viola. It was amazing. Soon after, Lian just started to measure, chop, mix, assemble, and voila!!! we had a homemade strawberries an rhubarb pie in 2 hours time. YUMMY! We are so lucky! Hot from the oven pie is the best especially homemade kind. Thanks Lian Rob and Miles for having us over. Hmmm…I wonder what else can i chop from my backyard to bring to Lian. I am sure she will whip something delicious out of everything. I oughta learn more from her. ^_^

It has been almost 2 year since my first carrot cake. Desmon again had been bugging me to make carrot cake. After a long search of a decent recipe (less fat, oil and sugar), I found a recipe that I modified a bit to match our taste bud. It was fairly simple and  very straight forward. Viola kept nagging to help me baking…so i let her help me coat the pan. She was so proud that she would tell her dad and Bo-bo that she helped me bake (KK 帮妈妈做蛋糕!!!）. Just like her dad, mostly messing than helping ^_^.

Cake:

* 1 1/2  cups  all-purpose flour
* 2/3  cup  granulated sugar
* 1/2  cup  sweetened flaked coconut
* 2/3  cup  chopped walnuts
* 2  teaspoons  baking soda
* 1  teaspoon  salt
* 2  teaspoons  ground cinnamon
* 3  tablespoons  canola oil
* 2  eggs
* 2  cups  grated carrot
* 1 1/2  cups  canned crushed pineapple, drained

Frosting:

* 2  tablespoons  butter, softened
* 1  block cream cheese, softened
* 1/2 cup  powdered sugar
* 2  teaspoons  vanilla extract

How to:

Whisk flour, sugar, coconut, walnuts, baking soda, salt, and cinnamon in a large bowl.
In another bowl, stir oil and eggs. Mix egg mixture, carrot, and pineapple into flour mixture.
Spoon batter into baking pan.
Bake at 350° for 35 minutes or until a wooden pick inserted in the center comes out clean.
Let it cool for about 2 hours before put on the frosting.
To prepare frosting, whisk butter and cream cheese in a stand up mixer at medium speed until smooth. Beat in powdered sugar and vanilla just until smooth. Spread frosting over top of cake.

I always feel bad when I order pancakes because Des feels that they are overpriced. Des nags me to find a good recipe and just do it at home. I did try several recipes but always not satisfied with them until this one!!! I managed to change some of the ingredients to match my taste bud. Note to myself: next time more grated lemon rind.

The recipe (make 12):

* 1 cup              whole wheat flour
* 2 tsp               baking powder
* ½ tsp              baking soda
* 1tbsp              extra-fine sugar
* 2                     eggs, separated
* 1 cup              milk
* Finely grated rind of 1 lemon
* 1/3 cup           cranberry
* ¼ stick            unsalted butter

How to:

1. Sift flour, b powder, b soda and sugar into a bowl
2. make a well in the center, add egg yolks, pour in milk and whisk slowly till smooth (do not over-mix)
3. In a greese-free bowl, whisk egg whites until stiff
4. using large metal spoon, carefully fold into the batter together with the lemon rind and cranberry

I found this recipe in one of the “parenting” magazines that I subscribe. I have mean meaning to bake this since my sister, Elina, was here (remember, Cia?). But, I just forgetting till we moved to new place and slowly unpack that I found them again. It is a god recipe for a Sunny Saturday/Sunday brunch like yesterday.

The recipe (make 12 servings):

4 cups cubed toasted whole wheat bread
1 cup grated cheese
1/2 cup roughly chopped baby spinach
1/2 cup bacon
4-5 eggs
1 3/4 cups milk
1 tsp coarse salt
1 tsp Dijon mustard
1/4 tsp freshly ground black pepper

How to:

1. Toss bread, cheese, spinach and bacon together in a bowl. Divide evenly between 12 greased muffin cups.
2. In a bowl, whisk remaining ingredients together. Pour egg mixture evenly over bread. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
3. Bake in a 350°F oven for 20-25 minutes or until set. Let cool 5 minutes before removing muffins.