Earl Grey Cream Puffs

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(Posting late but now that I’m done exams (cue cheering) I can finish this entry-)

Arghghasdhgashgh not that it’s any excuse but this post has been sitting in my draft folder for way too long and it can only mean one thing……..

….exams are making me go a bit insane. and ive been listening to a lot of drake.

exam season = fluctuation between caffeinated highs (+ the consequential insomniac study sesh), the slumps of apathy and the eternal question of what all this means in the end, if it means anything at all……….

let’s face it, the best part about exam season are those hilarious articles that start popping up highlighting everyone’s shared pain

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Matcha Croissants

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I didn’t think I’d ever get around to it, but I’m finally able to cross off “croissants” on my baking goals list (!!!) along with “a plated dessert“, “dad’s birthday cake” and “wedding cake“. All that’s left is a Brooks Headley dessert, but I don’t know if I’ll ever be ready for a chocolate eggplant dessert…

I had to wait until the opportune moment– one (relatively free) rainy day for me to not mind staying home to babysit my dough, and when I happened to have good quality butter on hand. I was lucky enough to get my hands on some Kerrygold unsalted butter, so all the stars aligned one rainy day for me to take the plunge.

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Red Bean Matcha Cream Puffs

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I know lately on my blog everything has been matcha-this-matcha-that when really it should be pumpkin-this-pumpkin-that, but let’s say we’re going through a matcha “module”?

At school we’ve just started our respiratory module, and judging from the schedule it’s more intense than anything we’ve done (lots of prereading and prep and assessments) but at the same time it’s exciting to have everything be all integrated and fit together.

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Matcha Banana Cake with Black Sesame Brittle

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This cake was for my dad’s birthday, which I remembered just in time. With about an hour left in the day. I was just shocked because I never forget, but I guess October just crept in on me.

It’s hard baking for my parents, because they don’t actually like sweets and desserts. Last year while in Paris, I got some pastries from Pierre Hermé as my “birthday cake”, which I freaked out over the entire time eating it (as you can imagine)– scrutinizing and appreciating every component, every layer, every texture. I was so excited. Then my dad said something along the lines of, “this is good, but I’d rather eat lobster”. Um, excuse you dad, but lobsters are BORN delicious (sorry vegetarians/vegans)… these pastries had to be conceived, developed and refined, sourcing the best ingredients, until perfection was attained. Anyway, my point is, it’s really hard to impress my parents with sweet things.

Despite knowing he’d rather have lobster, I thought that at least I’ll make his cake with familiar flavours– matcha and black sesame.

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Strawberry Pearl Yogurt Cake

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The fact that it’s now October makes the whole denying-summer-is-over a bit rougher, but a girl can dream, can’t she? Actually, I’m surprised at how many nice, sunny days we’ve gotten so far (good job, Raincouver)…I went on a quick hike just this past Sunday. That being said, the beauty of fall foliage is undeniable, especially as I walk down Main Mall on my campus. I’ve always thought it a bit Central Park-esque with its impressive trees.

Well, I’m not quite ready to usher in pumpkin spice er’thang yet, but this spiced strawberry pearl yogurt cake is a nice compromise.

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