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CLASSIC CHRISTMAS COOKIES: VANILLA BEAN BUTTER COOKIE RECIPE


1 cup (2 sticks) unsalted butter, softened
¾ cup granulated sugar
1 large egg plus 1 egg white, beaten
1 teaspoon pure vanilla extract (or 1 vanilla bean, ground up)
2 ½ cups sifted all-purpose flour
¾ teaspoon coarse salt
½ cup fine sanding sugar

1. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 2 minutes. Mix in whole egg and vanilla. Reduce speed to low. Add flour and salt and mix until combined.

2. Halve dough; shape each half into a log. Place each log on a 12-by-16 inch sheet of parchment. Roll in parchment to 1 ½ inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Transfer to paper towel tubes to hold shape, and freeze until firm, about 1 hour.

3. Preheat oven to 375ºF. Brush each log with egg white; roll in sanding sugar. Cut into ½-inch thick rounds. Space 1 inch apart on baking sheets lined with parchment. Bake until edges are golden, 18 to 20 minutes. (cakebrain note: ensure the cookies are golden brown and they'll taste much more flavour as well as a better crunch). Let cool on sheets on wire racks. Store in airtight containers at room temperature up to 3 days.




Nothing says Christmas more than the smell of baking sugar and butter in the oven.  'Tis the season to watch the waistline spread!

This has been a tough year for me baking-wise.  There simply is no time for my fave hobby.  I do miss it so.  I have learned that I need to let go of the notion that I have to bake 8 different cookies and craft together a homemade selection of artisanal cookies and treats for my Christmas giveaways.  Not happening, folks!  Fulltime teaching, mentoring and mommying doesn't allow me to anymore!
This classic Vanilla bean butter cookie is perfectly easy.  I double a batch and keep rolls in the fridge for baking off fresh and gifting.   I make another double batch Gluten Free for myself and my GF buddies too. It is such a versatile recipe it was also used for my Tiffany Snowflake cookies pictured below.  Give it a try and don't beat yourself up if you can't make the snowflake.  It is simply gorgeous as it is packaged in cellophane bags too.   Make sure the cookies are baked until golden brown or you won't truly get that lively nutty flavour from the butter.  I like mine almost burnt but they don't look as festive.  Lol.

Merry Christmas dear readers and Happy New Year!


XMAS GIFTING IDEA (FOR THE TECH-INCLINED)
I am so geeky I sometimes surprise myself!  This batch was gifted to IT (love you guys!) and they of course know what a QR code is.  You do know what a QR code is, don't you?  If you don't know, don't attempt it because you're not tech-inclined and I'm not telling! lol  HOHOHO!


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Happy Hallowe'en!

Happy Hallowe'en!


I baked a batch of my Chocolate Quinoa Cupcakes (GF) for my daughter's Girl Guides & Brownies Hallowe'en party.  A batch of regular cupcakes makes 48 mini cupcakes.  I piped on vanilla buttercream, sprinkled orange sprinkles and then free-hand drizzled melted dark chocolate from a parchment cone onto parchment paper in the form of pumpkins.  


After the chocolate pumpkins dried, we placed one on each mini cupcake.  I think they look pretty cute!  I was surprised how well the chocolate pumpkins turned out. 



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THANKSGIVING 2013: A VERY GF MEAL


Happy Thanksgiving Canada!

Whole Foods Turkey.  Fresh is always better than frozen in my opinion
Happy Thanksgiving Canadians!  It was a beautiful sunny long weekend! hope you all had a good break.  For those of you in the States, I know you're looking forward to your Thanksgiving weekend in the near future.  I wish you have a good one too.

I was thinking of making the traditional turkey with moist bread stuffing and I came to the conclusion that it was primarily my hangup about sticking with traditions that keeps me from experimenting with different stuffings.  Bread stuffing is absolutely my favourite part of the Thanksgiving meal (and the leftovers!)  After discovering that free range and/or organic turkeys simply taste better and more "turkey-ish"than butterballs and other generic frozen turkeys, our family hasn't gone back.  We pre-order our turkey every Thanksgiving and Christmas so as not to be disappointed.

As you know, since being diagnosed with Hashimoto's Disease in 2011, I've been converting to a Gluten Free diet.  This has been pretty hard on me during parties and huge feasts where bread products take centre stage.  This year I was going to take the power back.  I decided to stuff my bird with glutinous rice (yah! I know! what a misnomer!) Sweet rice, aka glutinous rice has absolutely no gluten in it.  It's the kind of rice that is used to make "sticky rice", the dish you get at DimSum that's usually wrapped in Lotus Leaves.  Without further ado, here is my day in Vine video clips and pics.  The recipe for the Gluten Free Sticky Rice stuffing is at the bottom of the post.  My recipe.  I made it up along the way, and I believe it's pretty forgiving for modifications and add-ins.



Saturday night, I rinsed that fresh turkey and gave it a good cleaning.  I personally like to pull out any pin feathers that are still remaining in the skin at this point.

I prepared a brine of kosher salt, peppercorns, cloves and water in a clean IKEA bin.  This bin is only ever used for brining.  I don't do anything else with it.  I store the whole shebang in the refrigerator for 8-12 hours (this is good done overnight).  The next morning, I drain everything from the turkey and then dry the bird with a paper towel and then place it in a rack sitting in the roasting pan (uncovered) and allow the bird to dry out in the refrigerator.  A dry skin is a crispy skin!



Along with the brining turkey, I begin my sticky rice stuffing.  I soak dried shitake mushrooms (fresh will do too) in hot water.  I allow this to sit on the counter overnight.

In general, I'm not crazy about dried shitake mushrooms.  I can take 'em or leave 'em.  They are very earthy and lend a smoky woodsy flavour to things.  I used 8 this time.  Next time I'm only going to put 4 shitake mushrooms in the sticky rice stuffing.


On Thanksgiving morning, I prepare the stuffing and cram as much in the body and neck cavity as I can.  The sticky rice stuffing is actually ready to eat after preparation and can be served separately in a casserole dish.  You don't even have to stuff the bird with it at all.  However, imho what's the point if I don't stuff it and have the rice soak up all that turkey goodness?
Prepared sticky rice stuffing ready for cramming into the turkey cavity
The roasted turkey is a glistening golden colour and the crunchy sticky rice bits are yum!
Making the gravy. Turkey neck, carrots, onions and that package of turkey innards (which I always pull out at the end before blending the gravy for a smooth consistency) and all the drippings from the roasting pan.  Let me know if you need this GF recipe.  I'm just too lazy from the turkey meal to post it right now.
Mashed yellow-fleshed potatoes.  I use a ricer to make mine.  It's so smooth!
Roasted butternut squash
Brussel sprouts and shallots with shitake.  Okay, I'll admit I soaked too many mushrooms.  This is why they're in this dish.  Truth be told, they were pretty good but I probably won't add mushrooms again because no one seems to like shitake mushrooms in my house.
Soirette Macarons for dessert: Fleur de lis, Earl Grey Cassis, Apple Pie, Chai, Chocolate and Lavender. 
The best part of the entire day was the fact that my daughters were able to help me with the preparation of the meal.  Bebe, the 10 yo peeled potatoes and carrots, made tutti fruit jello for dessert and prepared lemonade.  Bib, the 6 yo, washed brussels sprouts, potatoes and carrots.  She was in charge of peeling the onions and was official gravy taster.  Both helped wash the dirty prep bowls and set the table too.

To top it all off, after dessert, both of them did a traditional Tea Ceremony for the family.  It was so cool.  They even counted the seconds for each infusion so the tea didn't get bitter.

The best part of a turkey feast is the Turkey leftovers! The kiddies lunchbox next day:  Mommy and Baby Elephant shaped Turkey Sandwiches and persimmon chunks. Oyah... that's one lonely seedless Celebration grape!


CAKEBRAIN'S GLUTEN FREE STICKY RICE STUFFING
4 cups sticky rice (also known as glutinous or sweet rice).  Glutinous rice doesn't contain gluten!
8 dried Chinese shitake mushrooms (4 if you don't like 'em so much)
4 Chinese sausage, diced
2 Tablespoons oil
1 Tablespoon grated fresh ginger
4 garlic cloves, finely minced
1/3 cup Chinese rice wine (or dry sherry)
2 Tablespoons Gluten Free Soy Sauce (or tamari)
1 teaspoon sea salt
2 teaspoons roasted sesame oil
1 teaspoon ground white pepper
3 cups low sodium chicken broth
garnishes:  chopped scallions and/or chopped cilantro and/or fried shallots
optional add-ins:  1 cup roasted chestnuts; 1 can chopped water chestnuts, finely chopped carrots, celery or onion, chopped roasted duck, chopped cured Chinese meats

  1. The glutinous rice needs to be soaked overnight.  Do this at the same time you're brining your turkey and soaking your dried mushrooms
  2. Soak rice in cold water in a bowl, with about an inch more than enough to cover.  Let stand on the counter overnight
  3. Soak mushrooms in another large bowl of warm water.  Let stand on the counter overnight.
  4. The next morning, rinse the soaked rice in a sieve and drain.
  5. Heat oil in a large heavy saucepan or stock pot (I used my ceremic-lined cast iron Le Creuset) and stir try garlic and ginger for several minutes.
  6. Add diced sausage, mushrooms, any other optional add-ins and continue to stir for a few minutes.
  7. Add rice, wine, broth and all seasoning and bring to a boil.  Keep stirring to the bottom of the pot  and you will find that indeed the rice is sticky.
  8. Lower heat to a simmer and cover the pot.  Allow the pot to steam, undisturbed for 20 minutes.  Do not open the lid to look at it!
  9. After cooking, you can eat the rice or use it to stuff the turkey.  
  10. Stuff and roast per your usual technique.  
  11. If you're going to eat the stuffing without stuffing the turkey (why?) then stir to the bottom of the pot to fluff the rice and then put the lid back on for another 10 minutes to just sit.
  12. Fluff and serve sprinkling scallions, shallots, cilantro (unless you hate that sort of thing).  This goes very well with the gravy that I made.  yum. And it's excellent as a leftover.
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BAD KARMA TO PEOPLE WHO STEAL BLOGGERS' CONTENT



Well, it seems like everyone's chosen a picture from my food blog and has not given proper attribution where it is due.  It is so prevalent that it's scary.  People have no issue with stealing a picture from the web and posting it next to their recipe or a different recipe.  

The original picture comes from my blog post for Coconut Vanilla Bean Rice Pudding Brûlée (which happens to be awesome).



*******
THIS POST HAS BEEN EDITED AND UPDATED.  Oct.16, 2013.
I have been having a bad Thanksgiving weekend.  I was worrying about all the possible images that I've taken over the last decade on my food blog and other sites and social media that might have been hijacked and used on others' sites. 




I am afraid right now to actually look further into what other images have been stolen or misappropriated without proper attribution (what of my Castle Cake? my Chocolate Rose? my SmallBatchBaking Cookies? my Quinoa Chocolate Cupcakes? my Best Chocolate Cupcakes?)   I do not believe that wilful ignorance is much of an excuse.  Simply "googling" an image and snagging it for use on your site and misrepresenting the image to be yours or an image that reflects a recipe on your post is not only wrong, it's plagiarism.  


I think this is a teachable moment and yet I am not feeling pangs of regret for posting screenshots of offending sites nor commenting on potential untrustworthiness of their other posts.   Perhaps this will be tempered with time. Currently, I'm still seething and have a huge throbbing in my skull from the lack of sleep this has caused me.  Everyone makes mistakes; but it is my hope that foodies come together to better police our own community and remind one another of due diligence when taking images from "googling".  For Pete's sake, people should be creating their own content; both images and text content.  If you can't do it, don't post it.  If you post it, link back to the source.

How can I trust a blogger that doesn't properly attribute images by creating a link back to the original site and owner of a picture?  Can we say it's merely carelessness?  Or perhaps it's the fact that the images are so easily available, copied and pasted? I call it laziness.  Some people don't have the skills to take good pictures nor do they have the inclination.  So go and learn how to create a hyperlink dearies.  It takes 10 seconds to create a linkback to the originating post.


So, here I am deleting part of my previous rant on this post.  I accept Patti's apology.  My husband is saying not to be too harsh on people and to not waste my time following up; yet if I let it go completely I'm just allowing the behaviour to continue and I'm essentially saying that it's okay and it's not important.  We all make mistakes. This I know.  Heck, I tell my students that I make mistakes all the time.  The thing is when you're called on the floor to account for your errors, you have to suck it up and apologize and/or remedy the situation and this takes guts.  It's a helluva lot harder to have to do this publicly after the fact than it is to just take 10 seconds in the first place to follow through with finding the original source of an image, a recipe or a post that you want to use.  I am awaiting followup from KeyIngredient, Pinterest and other sites that I've contacted.  There are so many sites that have now misappropriated my one rice pudding image (which I don't think is even a very good picture...not my best work!)  It's mind-boggling.  

surely this newer image is better than the one circulating?
We food bloggers spend hours setting up for shots and we also care about our content and originality and we don't deserve to be disrespected like this.  It's highly offensive.  Our community frowns on such lazy, careless behaviour online.  There is proper etiquette.  There are laws, for gawdsake!

************************
WALL OF SHAME.  
THESE ARE SCREENSHOTS OF SITES THAT HAVE MY IMAGE ON IT.  
Some have ignored me or directly refused to delete my image.  I will delete the screenshots of their sites if they satisfy my request of deleting my image from their sites.  Until this happens, they will remain on my Wall of Shame.  A big thank you to people who are immediately deleting it from posts when I request it.  It makes me thankful that there are people out there who know Copyright laws.

WHERE TO START?
GOOGLE IT! People who say they took it from social media are wrong to not follow up if they're going to use an image.  Google it and follow through to see where the originating source is.  If you're not going to take the time to take your own pics, at least follow through for the originating source.   Facebook and Pinterest are not considered originating sources people.  

KEY INGREDIENT.  This site is not easy.  It was the source of most of my stolen images.  They make it much more difficult with all this legal mumbo jumbo that you have to go through in order to actually remove the post whereas JustAPinch, Tastebook, MyDish just did it with me sending through email my link and the offending link.  Also, KeyIngredient had more than one post that had my image on it (from different members).  KeyIngredient has a support email that you can report to.  The problem is I have to scour their site for my images (that are wrongly attributed).  I want to ban Key Ingredient because it is painful and source of many of my woes.  On top of this, even after deleting the image after I have proven it is mine, Key Ingredient let me know that the Key Ingredient member can still contest this.  Wha? omg.  what a load of legal poppycock.  I continue to worry about the thousands of images I have on my blog and who on Key Ingredient has snatched it and put it on another recipe without a proper linkback to my site.

PINTEREST.  This is ongoing.  When I see there is no direct linkback to my site for my image, I report  with the "abuse" button.  So far, so good.  However, people still are continuously pinning the image so it'll be ongoing.  I wish Pinterest could just do this on their own without me having to check all the time.

Pinners everywhere do it.

And since when was Coconut Vanilla Bean Rice Pudding Brûlée an "Old Fashioned Rice Pudding"?  Aiya.  Get me a paper bag.  I'm hyperventilating.


I knew it was bad.  However, I didn't realize the extent of this snagging of pics and attributing it to different content.  This is really bad.  BAD folks.  Stop it.  

JustAPinch: took down my picture in good time.  They replied to my email pretty quickly.  You have to contact them through their copyright section.  help@justapinch.com

FELLOW BLOGGERS:
So grandmothers do it, mothers do it, guys do it, and you never know who will do it in the future to your images because people are starting new blogs all the time and there's this steep learning curve initially where newbie bloggers want to prettify their posts with images yet don't yet know how to linkback/attribute to the original source.  Facebook and Pinterest continue to plague me with worry because I have no control over what people will do.

Devon/"thisisme": from the UK.  I have deleted the screenshot, but know full well that all your posts are now going to be scrutinized by other bloggers looking to see if their images are theirs as well.   I wish you well in your journey to learning how to properly attribute original sources and be a good Digital Citizen.

DEPLICQUE.NET.  Still waiting...



INDULGY.  I have found the tiny itty bitty "i" symbol in the top right corner has the information you need to report copyright infringement.  Still waiting...
here is the offending post!
click on the tiny "i" and you will need to then click on DMCA and fill in the form
WALLPOPER.  I hate this site.  It steals people's images and sells it as wallpaper.  All there is for contact is a Facebook page.  Go there and see.  It is pitiful.  
another photographer commented that her work was stolen too and the watermark cropped off.  



What to do? 
1.  Well, I emailed the sites if they had a "contact" email.   I will let you know what happens for all these sites.  I am hoping people had a momentary lapse that led to their ineptitude.

HERE IS WHAT YOU HAVE TO SAY IN YOUR EMAIL. This is straight from copyright policy that is in their terms of agreement that everyone doesn't read but clicks and agrees to anyway.

For Key Ingredient:
Key Ingredient does not knowingly violate or permit others to violate the copyrights of
others. It is our member’s responsibility to make sure that they do not post content that
violates the copyrights of others.
As outlined in the Safe Harbor clause of the Digital Millennium Copyright Act (DMCA), it
is required for you to submit any claims of copyright infringement to our registered agent
via email at copyright@keyingredient.com. You will find the copyright information on our
terms of service at http://www.keyingredient.com/terms/
If you are the copyright owner, or are authorized to act on behalf of the copyright owner,
please notify our Copyright Agent immediately of any claim of copyright infringement.
As soon as we receive your notice of claimed infringement, in the form described below,
we will promptly remove or disable access to materials that are claimed to be infringing
(or the subject of infringing activity) within 3 business days of receiving the copyright
infringement notice. Your notice must be in writing and must include the following:
 • a description of the copyrighted work you believe has been infringed (or if you               
believe multiple copyrighted works have been infringed, a representative list);
• a description of the material you believe is infringing or the subject of infringing
activity, together with enough information to permit us to locate the material;
• enough information to permit us to contact you such as your name, address,
telephone number and, if available, e-mail address;
• a statement that you have a good faith belief that the allegedly infringing use of
the material was not authorized by the owner of the exclusive right that is
allegedly infringed (the "copyright owner"), an agent for the copyright owner, or
by law;
• a statement that all of the information you have provided is accurate; and
• a statement, made under penalty of perjury, that you are the copyright owner or
are authorized to act on behalf of the copyright owner.
Your notice must be signed (physically or electronically) and must be addressed via email
to copyright@keyingredient.com.
Even though I am an English teacher, the above boxed information really didn't help me.  However, after I sent a request to delete another image from a post, I got a response that required me to frame my request in legal mumbo jumbo.  What a pain.  Just do it.  Here is their form letter that you can just fill in:

To whom it may concern:
The following information is presented for the purposes of removing web
content that infringes on our copyright per the Digital Millennium
Copyright Act. We appreciate your enforcement of copyright law and support
of our rights in this matter
The URLs of the infringing content is as follows (with the URL for the
copyrighted original post below each infringing URL)
Link to infringing content here
Link to Copyrighted content here
Copyright owner contact information:
Name
Address
phone number
I have a good faith belief that use of the copyrighted materials described
above on the allegedly infringing web pages is not authorized by the
copyright owner, its agent, or the law.
I swear, under penalty of perjury, that the information in the notification
is accurate and that I am the copyright owner or am authorized to act on
behalf of the owner of an exclusive right that is allegedly infringed.
Signed on this day, Todays date
Your Name

For JustAPinch:
email: copyright@justapinch.com  or help@justapinch.com
All I had to do was copy and paste two hyperlinks.  The first one is my post with the original image; saying it was mine.  The other link is the one with the stolen image.  Then sign your name (typed is okay) and send it.
Here is an example of what I did:
Please look at this post and image on your site.
http://www.justapinch.com/recipes/moms-old-fashioned-rice-pudding.html
This is my image. Please delete from your site.
http://cakeonthebrain.blogspot.ca/2013/10/bad-karma-to-people-who-steal-bloggers.html

For Tastebook:  I emailed their support...  support@tastebook.com
and did the same as above.  Also got a quick delete and reply from their end.

MyDish is UK.    They deleted the image straight away from the post but there is still a ghostly thumbnail with my image. I have no idea how to get rid of that.  Unfortunately, I had to become a member in order to access their support.
FOR ALL OTHER BLOGS/SITES you have to contact the blog administrator (owner) directly, in which case you will encounter all kinds of people.  Some don't respond. Some will feign ignorance.  Some will be nice bloggers and quickly apologize and delete.  It takes all kinds of people, folks.  

2.  I am sad to say that I may have to watermark my images in the future.  I was dreading doing this because it simply doesn't look good; however, I am starting to lose my faith in some foodies.  I thought we were better than this.  

3.  No Satisfaction?  People ignoring you or outright refusing? 
Post to the Wall of Shame, "PhotoStealers".  Or create your own.


5.  And/or follow up legally.  

So a call out to all foodies out there.  Thank you to the commenter (Mary, from sweetlittlebluebird.com) on my site who told me about this rice pudding pic getting hijacked all around the 'net.  Now, we need to police ourselves and people who are ignorant about the proper way to attribute images/pics.  CREATE A LINKBACK TO THE ORIGINAL POST/SITE!  I will stop yelling now.  I am more than slightly perturbed.  Excuse me. All decorum is lost.   Foodies, when you see something improperly attributed (wrong post, wrong pic, wrong content) do something about it.   Take action; don't stand by and let this sort of thing happen.  It can happen to you too!

By the way,  if you google "Rice Pudding" and find my image and it doesn't link back to me, let them have it.  And you can leave a comment on this post with a hyperlink letting me know.   The more I dig, the more I find.  I will have to stop or it'll eat me up.  I am quite sad.

p.s.
Mary, you rock!  thanks for trying to fix things.  
I am sad about watermarking. It sux.






reade more... Résuméabuiyad

BANANA BREAD MADELEINES (GF)

Pretty Banana Bread Madeleines (gluten free)
How long can a working mom sustain this bento madness?



these madeleines were so much tastier with banana bread batter and stay moist so much longer!

So it's been 2 days of school lunches and I have tweeted my kids' bento lunches each day.  Zowee! on a roll!


Banana Bread madeleine (gf), Mini Coeur de Lion cheese, Ham between Pumpkin/Veggie Bread
I have been tweeking my gluten free banana bread recipe to the point of near perfection.  It has: coconut oil, free range eggs, 7 bananas, my hand-blended GF flour, lots of psyllium husks for fiber and brown sugar.  It tastes amazing.  Since I'm the only gluten intolerant person in this household, I have to make sure my baking is yummy enough for all to eat.  This one's a winner.  yummo!


watermelon in the mini lunchbots leakproof stainless steel container & lunchbot quad with banana bread madeleine (gf), coeur de lion mini cheese, strawberries & flower-shaped ham sandwiches using whole grain pumpkin bread
I decided to plop some of the batter in my madeleine pan to bake because the shell shapes would be perfect for the bento box Quadrant!  And it was.






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PNE Foodie Eats

Every kid has to experience those Mini Donuts at the PNE!  


This year did not disappoint for all things nostalgic.  I don't think I've missed many PNE fairs over my lifetime.  Growing up on the East side, a stone's throw from the Pacific National Exhibition, my parents always took us every year. Back then, I recall the smash'em up derbies at night and the lumberjack show. These things I think are no more, but ah well. 
My kiddos love to see the Superdogs and it's practically the first thing we catch after we enter the fair grounds.  This year, instead of the Peking Acrobats, we stuck around the barn to watch the pig races for the first time.  Um. No offense to pig lovers, but we won't be doing that again.  

Bebe bugged us relentlessly to go on the rickety old wooden rollercoaster.  I recall in my youth going on the rollercoaster 8 times consecutively. Hee. It was a teenage thing to do and there was absolutely no lineup so we really got a good adrenalin rush.  Since Bib's only 6, she and Stomach went on the kiddie rides.  It is my duty as the less centrifugally-challenged parent to go on all the big rides.  So we did.  It was fantastically quick but a wickedly great ride.  Afterwards, we caught up with them and spotted Stomach riding with Bib in the helicopter ride.  Lol. The look on his face.  

An outing out to the PNE is never complete without the requisite cheap, hole in the wall Chinese food to end the day.  We went to Penny's on E. Hastings (I can't count the number of times my parents had ordered out and eaten in here in my youth).  Not much has changed here.  The same red naugahyde metal chairs, the same humongous menus.  Stomach exclaimed after our meal of Bok choy with squid, scallops and prawns; Chow mein with gailan and beef; Vegetable egg foo yung (my fave childhood dish--comfort food!)..."gee, we should eat on the Eastside more often."  Yah. No kidding.  The portions are huge compared to the dinky West side or Richmond portions.  Read: *cheap*.

So we decided right then and there to make more frequent outings back to my Eastside roots on a regular basis for shopping and food.  My plan is to hit: Penny's or Koko's for grub, Gourmet Warehouse, Fujiya and Santa Barbara market on The Drive. 

Good times. 

The PNE is the signpost that Labour Day--the saddest holiday in the calendar--is around the corner and Fall is fast approaching. You can practically hear the collective wistful sigh of children and imagine the heave of relief of parents across the country.

reade more... Résuméabuiyad

LUNCHBOX BENTO: Even a Kid Could Do It


Carrots and Ranch Dip, 1 mini flower-shaped Coconut Mochi, Flower and Leaf shaped ham sandwiches, Strawberries and Grapes
Sometimes we wish our kids would stay babies forever.  I was never one of those adults who fawned over newborns though (except mine lol!)

I always looked forward to the day my kids would grow up and be independent.   This year as Bebe (for my food blog she keeps the baby nickname ok?) turned 10 I have consistently pushed her to do more on her own.  Along the way, 6 yo Bib (her alias sure tells you how long I've had my food blog!) kind of started doing things her older sister has to do too.  
These beans were grown from one bean seed Bib planted in Kindergarten.  She brought home the little plant and we plunked it in our backyard veggie garden.  Bib actually ate her beans too!

Gradually, along with tidying up their own rooms and picking up after their toys everyday, I've added more chores.  Right after swim lessons both do the laundry.  I taught Bebe how to operate the washing machine and dryer and she does the towels.  Bib washes the swimsuits in Zero by hand and hangs them to dry.  Yes, Bib isn't strong enough to wring the suits dry enough so that sometimes the next morning they are too damp, but a mom's got to let go of things, right?

After watching me make their lunches in the lunchbot quad containers, they were able to make their own lunches today.  Yay!  Happy dance!  I intend to get them involved in the new school year with making more of their own lunches and snacks. Bebe already uses the microwave and can cook basic things supervised.  Hopefully this will pave the way for even more independence and teach them some mindfulness about food, responsibilities and to not take things for granted! 

I chuckled out loud in the past in the lunchtime hallways when I saw my high school students' freshly made lunches delivered hot to the school doors on ceramic plates covered with foil by their stay-at-home moms.  [OK, I'll come clean:  I'll still laugh and razz 18 yo boys who have their moms deliver their lunches to them!]  This will never be me or my kids.  I wonder about whether or not the values I am teaching my kids are getting through to them and am awestruck by how parents' love can be shown in such diverse and divergent ways.  There's no denying we love 'em.
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COCONUT BUTTER MOCHI (GF)



Coconut Butter Mochi cakes are gluten free additions to a school lunchbox. And they look cute in the mini flower shape.




Cut the mochi cakes small.  They are each probably like a kajillion calories but it's a little sweet treat that will put a smile on your face (and your kids' faces too).



Made of sweet glutinous rice flour (a misnomer because there is no gluten in rice), these little cakes are chewy and similar in texture to huge gummies.  Kinda. Well, actually they're like a hybrid gummy-cake texture. I think? The crust is the best part too. This recipe has both coconut milk and evaporated milk but can be adapted to be all coconut milk and you can definitely reduce the butter or substitute with other fats.  Let the adaptations begin!   However, I wanted a recipe that would taste like Hawaii so I didn't change anything.  This one tastes exactly like the mochi I had on our recent trip to Maui.

The recipe I used is from HERE.
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Lunchbots Quad Bento Lunchbox: Floral Fun



Ham sandwich flowers, baby carrots with ranch dip (in round container), blueberries,cantaloupe flowers watermelon flowers and a pineapple skewer.




Ok. Just practicing to see how long it would take to make a kind of healthy bento lunch for the kids.  Not bad.  everything was put together fast because I used the same cutter and foods were compartmentalized.  With the Lunchbox Quad it seems easier because I don't have to worry too much about variety.  The quad forces me to put in different things.

I used my metal flower cookie cutter to cut out the sandwich and fruit shapes.  That feels somewhat good because I haven't been baking much >.< and my bakeware has been sitting unused for a while.

I am thinking about making some other mini foods for the quad.  The gurlz love mini foods and I think making bento could re-invigorate my lack of passion for baking since going GF.

On my to do list:  mochi cakes, mini shortbread lavender cookies, mini scones, mini frittattas...

I'm getting excited thinking about it :)
Hope I can keep it up through crazy September!
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MOMMY, I NEED SOME GLUTEN COOKIES!

Dark and White Chocolate Chunk Nirvana Cookies
Guilty as charged.



I'm baking with wheat flour.  GF friends, avert your eyes!   My (almost) 10 year old approached me the other day and buttered me up with the statement that she really likes my baking and wished I would bake more often.  I asked her what she wanted me to make and she said "something with gluten!"




Well, yah. About that.  As you've noticed my food blog dedicated to my love for cake has morphed a tad over the last couple of years to include mostly Gluten Free baked goods recipes since my Hashi's diagnosis.  I'm the only one in the family who's gluten intolerant.  I figured that the kids wouldn't really mind if I didn't bake gluteny ever again.  Wrong.  Obviously they miss it.





So here I am making a huge batch of my favourite Dark and White Chocolate Chunk Nirvana Cookies (based on Jacques Torres' recipe) and dumping in the real thing: wheat flour. Yikes.  I know I won't be able to eat the cookies.  So I decided to refrigerate the rest of the batch and bake one sheet at a time because I hate to see good cookies go stale.   A sheet will last the two kids about 2 days I figure.





Also, I was intending to bake a fresh sheet of cookies for company during the summer.  You know, to accompany that tall glass o' lemonade while chatting with friends about how fast summer's passing while sitting on your deck.

Here's the recipe BELOW if you're inclined to make it (it's a winner!)


chocolate chunk nirvana cookies from Ms K on Vimeo.

Chocolate Chip Cookie Nirvana
makes 3 dozen ridiculously large cookies
adapted from Jacques Torres' A Year in Chocolate

4 3/4 cups all-purpose flour [I used organic, unbleached]
2 t salt
1 1/2 t baking powder
1 1/2 t baking soda
1 1/2 cups (3 sticks) unsalted butter, at room temperature
2 1/4 cups packed light brown sugar
1 1/4 cups plus 2 1/2 T granulated sugar [I used organic evaporated cane sugar]
3 large eggs, at room temperature, lightly beaten
2 t pure vanilla extract
1 2/3 pounds bittersweet chocolate, chopped into bite-sized pieces [I used Lindt Dark(85%) chocolate bars and broke along the lines]
1 cup white chocolate pieces [I used Callebaut]
  • Preheat the oven to 325°F. Have ready 2 nonstick cookie sheets, or line 2 regular cookie sheets with parchment paper or silicone mats. Set aside.
  • In a bowl, stir together the flour, salt, baking powder, and baking soda. Set aside. In the bowl of a stand mixer fitted with the paddle, beat the butter on medium speed for about 5 minutes, or until very light and fluffy. Add the brown and granulated sugars and beat until well blended. Add the eggs and beat just until incorporated. Beat in the vanilla. Reduce the speed to low and add the flour mixture a little at a time, beating after each addition until incorporated. When all of the flour mixture has been incorporated, remove the bowl from the mixer and, using a rubber spatula, fold in the chocolate.
  • To shape the cookies, using a tablespoon, scoop out a heaping spoonful of the dough and, using the palms of your hands, form it into a 3-inch ball. Place the balls on the prepared baking sheets, spacing them about 1 inch apart.
  • Bake for about 15 minutes, or until lightly browned around the edges. Remove from the oven, transfer the cookies to wire racks, and let cool completely.
  • Store, in an airtight container, for up to 5 days.
  • [cakebrained note: I keep prepared dough in their 3-inch ball shapes, refrigerated in a ziploc bag for a few days and bake as I need them. I only ever bake 6 cookies on a sheet at one time. This way you have a constant supply of fresh cookies. They're so good hot from the oven! Alternately, you can freeze the cookie balls too and keep them longer, but you may have to add a few minutes to the baking time]
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