Strawberry Rhubarb Rosewater Cake

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hello m’dears,

i’m back with a cake! this time it’s … actually a belated birthday cake. as per tradition, i make my own birthday cake :) because really i just need an excuse to make a cake.

birthdays are funny. the whole concept of it. to some it’s a significant day, a reason to celebrate with friends and family… and to others it’s just another day. which is also great, because it is an arbitrary day. i feel like it’s always important to be cognizant and reflective of where you’re at in life. and be consciously grateful to be living life.

i think at 21, i’m not where i want to be. or rather, i’m not who i think i should be. and this is not a novel idea… i think the twenties, for most people, is a time to just figure it all out. if life can be figured out in the first place.

and so that’s my question, how do you reconcile that, living with that divide between who you think you should be or imagine yourself to be, vs. who you actually are?

but if there’s one thing that is certain, it’s change. from dan gilbert–

“human beings are works in progress that mistakenly think they’re finished.
the person you are right now is as transient, as fleeting and as temporary as all the people you’ve ever been. the one constant in our life, is change.”

ANYWAYS. can i just say though, that this cake is also a reflection of all those feelings? a i don’t know how this is going to turn out but i’m figuring it out sort of cake.

that’s a pretty great title for a cake, actually. if i ever open a bakery, all of the names will be super ramble-y and emotionally charged. the stop tailgating me im already 20 over leave your house earlier blueberry coconut glazed scone. the i wish i knew what you were thinking chocolate chip banana bread. the it’s 1am let’s do laundry and wash dishes oatmeal peanut butter cookie.

BUT I DIGRESS– let’s get into this cake.

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matcha strawberry cream puffs

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HELLO FOLKS of the internet. where has july gone?! the days all rolled into one and suddenly it’s august and we’re left with only. 3. weeks. left of summer. tragic.

the thought of matcha cream puffs was pinned in the back of my brain from one of those random videos that show up on your fb feed. and it’s one of those rare times that they’re actually relevant to you… like a short clip of nothing but a close-up of someone’s hands bursting open matcha cream puffs, shot in different angles, to show all its luscious glory.

so despite there being plenty of other things on my “to bake” list, such as brooks headley’s chocolate & eggplant dessert,  and many flavour combinations brainstormed: earl grey tea caramelized white chocolate, lavender & apricot, pistachio & raspberry– i somehow always fall back onto matcha.

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nutella-stuffed matcha oatmeal cookies

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hello hello!

it’s been too long. the paradox of time is that it can fly by, yet my carrot cake post seemed like an eternity ago, not 3 months. but the good news is, over the course of the next few weeks i will be posting lots and lots of travel-related foodie posts in various European cities :))))

for now, i present you this cookie.

the title is not an entirely accurate name of the cookie… i have issues with brevity. a truer name would be nutella-stuffed matcha oatmeal cookies with raspberries with a slightly smores-y feel due to the addition of marshmallows & graham crackers 

but i can’t imagine that catching on.

this creation came about because of something i’ve never done before–making a stuffed cookie. i also had this idea in my head of wanting something well balanced in flavours (sweet and bitter and tart), balanced in textures (creamy, crunchy, gooey, soft & chewy), plus something that i would want to eat and wouldn’t be able to find anywhere else. oh, and something that’s not super-duper decadent (hence the addition of oats) so you wouldn’t feel too guilty.

so this cookie was born!

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Carrot Cake

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happy easter, everyone! hope everyone got a chance to enjoy the sunshine… the feeling of spring is unmistakable– the warmth of the sun, the crisp breeze, the delicate blossoms. everything just feels so vibrant and alive🙂

i honestly didn’t know why carrot cake + easter just goes hand in hand… because bunnies like carrots? do they actually? can anyone like carrots?

while i was googling, the related searches were:

  • does carrot cake have carrots in it
  • is there carrots in carrot cake
  • why is carrot cake called carrot cake
  • carrot cake fun facts
  • carrot cake description on menu
  • what does carrot cake taste like

wow. i didn’t know carrot cake could be such a mysterious creature.

don’t fear, guys, the answers to all these google inquiries will all be taken care of, once you take a bite out of this carrot cake🙂

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PBBBB Cake

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~waits until after Pi day to post this~

how many forms can banana bread be morphed into?

according to the number of times I keep bringing this recipe back, it’s a lot.

Banana bread gets a rep for being the go-to recipe for when your bananas turn “too ripe”. I don’t understand that, really… like oops I didn’t notice these bananas casually TURNING BLACK as they’ve sat on my counter for the past week??

So for some reason when I actually want my bananas to ripen, they take eons. About two weeks to turn a good black colour, and for them to be in their most sugary ripe stage. Anyway, this recipe is nothing but a variation of my trusty banana bread recipe– the oil replaced by natural peanut butter, berries thrown in for that PB & J riff, cinnamon crumb topping, and a glaze just for good measure.

Oh yah, the PBBBB is for peanut butter berry banana breakfast… cake. Pretty good, hey? I take inspiration from my studies… sometimes there’s so many abbreviations it gets kinda ridiculous, and when I read a normal book again, I wonder why it’s so wordy. Oops.

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