I’ve been sick for more than a week now since coming back from my trip, so I’ve living off soups, teas, and whatever Kevin has so kindly prepared for me. The lack of variety in my diet has made me long for something other than hot flavoured water, something with texture and crunch! As Kevin and I were both decaying on the couch Saturday (he’s sick too, but seemed to have recovered quicker than me), he mentioned wanting to dip some crusty bread into truffle oil and balsamic vinegar. Mmm – yum! Since I’ve been wanting to make Ken Forkish’s Overnight Whole Wheat Bread recipe for a while now his comment was all that I needed to get me out of my couch slump.
I don’t know about you guys but I am so stoked to finally own a cast iron dutch oven! For years I’ve always wanted one because it’s versatile, durable, built to last and simply amazing. With a dutch oven, your meal options are endless. You can roast, braise, boil, stew, fry and even bake!
For the amount of times I said “gawwddhhh I wish I had a dutch oven so I could make [enter dish]”, I’m actually amazed Kevin didn’t completely tune me out because I must have sounded like a broken record to him for years. I guess it finally stuck in his head, because last week he surprised me with a dutch oven for my birthday. I was completely shocked! Best present ever!!! This dutch oven is officially my new obsession. Sorry Kevin.
Oh babyyy~ You know, I’m not usually one to toot my own horn, but god damn these pancakes are
good divine! I have been making pancakes so much lately on the weekends and experimenting a lot, that I now know what creates a really moist pancake… and that is the addition of sour cream. Sour cream is so amazing and versatile, I love adding it to batters where I want to have just a little bit extra moisture without having to add extra fat. Sour cream is also one of my secret ingredients in my ultra soft scrambled eggs. Shh! Keep that a secret!
I can’t say that I’ve had a long history with Sticky Toffee Pudding as I have had with my Nan’s Christmas Plum Pudding. My secret love affair with the pudding started only a month ago when I had my first taste of this heavenly gift. I couldn’t believe how moist and yet light as air the pudding was. The pudding was surrounded with a pool of salted caramel sauce and sprinkled with flakes of salt. Each mouthful of pudding had a delectably sweet and salty note. Everything was so harmonious, I just had to recreate this.
I think I have finally figured out how to make the fluffiest and custardiest (is that even a word?) pancake ever! E.V.E.R.! I wasn’t really planning on making this into a recipe because I knew I would probably have to try it a couple of time before getting the amounts just right. Especially since this was my first time making this kind of pancake. But it came out perfect so I had to share it. This left me backtracking to make sure I captured the right amounts of each ingredient and how many pancakes it actually made. Silly me, I forgot to count how many little damn pancakes this recipe made, but I’m pretty sure it was 9, 6 inch pancakes. But anyways, this all happened because I had some leftover ricotta in the fridge from when I had made egg yolk raviolo (yum) and was trying to figure out what I wanted to do with it. Then the weekend hit and Kevin mentioned pancakes, and it all just somehow fell together.
I think it’s safe to say that this Rumnog Pound Cake is freakin’ delicious! It was an absolute hit at our Christmas get-together and whatever wasn’t eaten, was eaten by Kevin and me. To tell you the trust, I’ve never been the biggest fan of sweets, but this cake isn’t too sweet at all… in fact it’s just perfect. Nice and light with just the right amount of moistness and eggnog flavouring. This cake is so light that you end up eating way more that you should, which is how we ended up eating an entire loaf at to ourselves… UGH, holiday bulking at it’s finest right there.
Holy smokes I can’t believe it has already been a year since I last made this cake. My third annual yule log has come back even yummier! Why you ask? Because… Baileys. Yes my friends, I soaked the cake in a mixture of Baileys and Amaretto, the chocolate whip cream filling is flavoured with Baileys, and so is the chocolate buttercream frosting! How can it get any better?? Maybe eating the cake with Baileys on the rocks would make this yule log out of this world!
Oh baby, these delectable, ooey, gooey Canadian treats will have you in tears as you eat them. My nana used to make these all the time for holiday get-togethers with the fam-jam. She usually switched them up every now and then making either tarts or squares. Regardless of the shape, they are
dank damn good! This is coming from someone who HATED raisins growing up. I now embrace the glory of raisins, I don’t think I can have a cinnamon bun without raisins in them… mainly because I love to soak them in rum. Anything with alcohol is better right? RIGHT?!
Hi I’m Emi and I’m a recovering ice cream-aholic. Kev and I have been on a serious late night ice cream streak lately, although delightfully delicious it’s probably not good for the hips. Thankfully our friend started having evening boot camps sessions, so it’s lessen our ice cream binge sessions on the couch… but I couldn’t help but make these mini ice cream dorayaki (どら焼き). Pancake (check), anko (check), ice cream (check, check and triple check). YUM-O! What makes this little Japanese treats even better is that the pancakes are made of a castella type batter. Castella is a sponge cake, which has been my FAVOURITE snack for as long as I can remember. This is why the pancakes are so good just by themselves!
If you were to ask me what my favourite winter dish was growing up, I would definitely say nikujaga (肉じゃが). Nikujaga (meat and potatoes in Japanese) is a homey dish made of simmered potatoes, onion, shirataki, and surprisingly just a bit of meat for flavour. Just like most Japanese simmered dishes (nimono 煮物) the ingredients are simmered in a sweetened broth flavoured with dashi, sake, and soy sauce. The taste of nikujaga varies from household to household, but the flavours are never forgotten by those who grew up with their mom’s cooking. Typically as people get older, they reminisce about their mother’s cooking, which is why dishes like this are considered ofukuro no aji (おふくろの味) meaning the taste of mother’s home cooking. I personally do this all the time, I tell Kevin about all the amazing food my mom would make, he usually responds with “You talk about all this delicious food, yet you never make me any of it” (insert sad puppy face). Hey what can I say, sometimes I get hung up with our weekly meal prep and I forget to fit in yummy dishes like this.