Overnight Maple Pumpkin Cinnamon Rolls

I feel awfully behind when I post a pumpkin recipe in late December. By now, it’s been long forgotten, replaced by peppermint, gingerbread and eggnog flavours. But I can have pumpkin spice flavoured things all year long.
I heavily favour recipes that make use of fruit/vegetable purees, because I love the moisture it adds, in addition whatever nutritional content is left after baking. And it makes it qualify as breakfast food. Ahem. Banana, apple sauce, pineapple pulp, date paste, carrot, zucchini, avocado, it’s all brilliant.
 
I was lured by Averie’s promise of the best pumpkin cinnamon rolls. As much as I love cinnamon rolls, there’s a certain amount of guilt I associate with biting into a warm, ooey gooey, buttery, sweet bun that makes it less enjoyable. Same goes for brownies. And so I was very light-handed with the sugar, resulting in a much less guilt-ridden treat.
Advertisements

Salted Chocolate Marzipan Babka

I hope everyone’s been having a lovely, wonderful, restful holiday season!

Processed with VSCOcam

After exams were over, my main preoccupations were working/volunteering, catching up with old friends, baking, and of course, revamping my blog. Besides updating posts that I had drafted since summer (and I’m still not finished), I switched platforms, from blogger to wordpress. It’s been a relatively smooth switch, but I didn’t know wordpress.com didn’t let you change the coding of a theme. Which is unnerving, but at least I can manually change the font of each post by the text editor option.

Processed with VSCOcam

And in other, more exciting news… I bought my first DSLR (Canon t5i) on Black Friday. I’m sort of technologically challenged/jinxed. Given my history of dropping/spilling things on my laptop, breaking things accidentally, and just being a klutz in general, I honestly was too afraid to even open the box until after exam season, when I would have more time to figure it out (ie. struggle with the instruction manual). Putting in the lens was an ordeal in itself, really.

Continue reading →

Black Sesame Layered Banana Bread

I make an embarrassingly large amount of banana bread. Every time those bananas ripen, banana bread comes out of the oven that night. My body is probably 90% banana bread. To be fair, banana-anything is quite forgiving and it’s quite easy to make a healthy baked loaf from it. So that it’s breakfast-friendly.

Continue reading →

Fig Blueberry Crisp

It’s funny how tastes can change. I remember when I was younger and my dad was making us sandwiches for lunch, my choice of spread was Cheez Wiz (I know. I’m cringing too), while my brother’s was peanut butter. And I remember how sometimes for breakfast, my dad would make savory things– noodle soups, cheese-topped tomato macaroni– and I would gladly eat it.

Continue reading →

Apple Cranberry 3D Pies

 There’s many things I love about baking… too many to list, but to name a few… I love that it’s a creative outlet and a creative process. From the conception of a recipe, to the execution, to the presentation, to the styling, to the editing, and if you happen to have a food blog, to the ways in which you share your craft. It’s so inspiring to see other bloggers create gifs or videos.
You have control and there’s so many opportunities to make it outstanding in one way or another. For a semi-perfectionist like myself, I believe in the possibility of reaching perfection when you bake. I love its memory-evoking powers, as all food has. The first thing I ever baked… if you stuff Anna Olson’s Very Berry Cupcakes into my mouth, I’ll be transported back in time when I was eight. If you stuff a St. Martin’s Croissant into my mouth (and please do)… well, I’ll be transported back to Poznan, at least in my mind. I love that you can use food to show your appreciation, because there’s time and effort inherent in whatever you make. In this case, you can make a bad joke with baking as well.

Continue reading →