Just as 2017 just started, I am looking forward to the start of another year – the year of the rooster. Last year I created a brown butter walnut cookie recipe for the #ChineseNewYearParty. I am excited to participate this year’s #SweetLunarNewYear with these one bite pine nut cookies. I created the recipe to revisit my fondRead more
The holidays are all about the COOKIES! This is the busiest time of the year for many people, definitely for me too as I like to bake edible gifts. Praises from family and friends make me feel warm and fuzzy inside. Every year I try to make something different, as the flavours, ingredients, and shapesRead more
Kinako is probably one of the most used dessert ingredients in Japan. Its unique golden hue and distinct nutty aroma reminds me of a ohagi that I’ve had once in Japan. If you recall one of my recent recipes, Sesame Caramel Kinako Butterscotch Bars, I used kinako as a supplementary flavour alongside the more pronounced black sesame. I am prettyRead more
A few weeks ago, I received an email about Donia Farm‘s new grass-fed milk and their line of kefir products, and they invited me for a farm tour. Donia Farm is local family dairy farm about 30 minutes away from where I live. They’ve recently started selling their grass-fed milk. Their nutritional value is higherRead more
I am continuing my quest to incorporate Asian ingredients in my baking after the azuki brioche rolls. I think Asia is calling me for a visit. The not-so-secret ingredient of this post is…black sesame. These unassuming tiny black seeds are packed with a pungent nutty flavor when toasted. The most flavorful ones I’ve had isRead more
I think the first time I baked a chocolate chip cookie was when I was in elementary school. I probably baked the recipe behind the Hershey’s Chipits package. I thought it tasted amazing the first time I had it fresh. But I always wondered how they make cookies chewy, you know, the big mass-produced ones sometimes foundRead more
