SPARKLY COCOA NIB CHIP BUTTER COOKIES

Happy Holidays!

Wishing Everyone a Very Merry Christmas, Happy Hannukah and Happy New Year!

These cookies are my fanciful take on chocolate chip cookies.  I've used cocoa nibs instead of chocolate chips...and a butter cookie instead of a toll house drop batter. These cookies are so easy and pretty.  Cut slices from a refrigerator-cold triangular log of my butter cookie recipe (below).  Then top with cocoa nib pieces and sprinkle with unrefined cane sugar.  Bake and package with the plain butter cookies and you've got a nice selection for gifting.



SPARKLY COCOA NIB CHIP COOKIES
1 cup (2 sticks) unsalted butter, softened
¾ cup Organic unrefined cane sugar
1 large egg
1 teaspoon pure vanilla extract (or 1 vanilla bean, ground up)
2 ½ cups sifted all-purpose flour
¾ teaspoon coarse salt
Extra ½ cup organic unrefined can sugar for sprinkling and rolling
Extra 3 tablespoons cocoa nibs for sprinking on cookies
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.  Form log into triangular shape. 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 parchment-wrapped log to refrigerator until firm, about 1 hour.

3. Preheat oven to 375ºF.   Roll log in extra cane sugar.  Cut into ½-inch thick slices. Space 1 inch apart on baking sheets lined with parchment.  Sprinkle with cocoa nib pieces and extra cane sugar.  Bake until edges are golden, 18 to 20 minutes. (cakebrain note: ensure the cookies are golden brown and they'll taste much more flavourful as well as have a better crunch). Let cool on sheets on wire racks. Store in airtight containers at room temperature up to 3 days.

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On Holding the Line with GF Condensed Milk Pound Cake and Raffi

GF Condensed Milk Pound Cake (see recipe below)

Yes, we're still on picket duty and this week I brought home-baked GF goodies for my colleagues.  I made GF Condensed Milk Pound Cake and GF Chocolate Chip Cookies.  They both went over really well on the line "wow, these don't taste gf!" and the handful of us that are gf were able to enjoy baked goods too.  Generally what we get on the line is non-gf baked goods and doughnuts from parents, students and even kind-hearted passersby without children (thank you, thank you!) and I try to avoid eating that because I don't want a huge stomach ache while walking about with no washroom close at hand (eek!)  The wonderful thing about these gf recipes is that even non GF people enjoy the goodies because they're so delicious and don't taste gritty or gf (you can't tell the diff) and the flour I use has more fiber in it (bonus! we're gonna be regular!)  My baked goods are more inclusive and healthy (just like we're trying to achieve with public ed).   Here's to hoping the provincial government comes to its senses and offers teachers a fair deal and students a learning environment and resources they well deserve (right now, we're ranked near the bottom in Canada per student funding).

In solidarity with our support staff. You guys rock! 

I really miss being in the classroom teaching English and mentoring my colleagues too. I am quite unhappy about this whole mess our provincial government has put us in with public ed, but you can read all of that on my twitter feed if you care to know what's going on in BC.   You know, when Raffi [recipient of Order of Canada, Order of BC, Fred Rogers Integrity Award] comes out on social media to defend public ed, you've done something seriously wrong CC.



Baking GF goodies can get cumbersome with all the bags of different flours lying around.  When I mix up a batch of my favourite GF blend, I make a triple batch (or more if I can find a container for it all).  However, there's always leftovers of the ingredients to some degree and that is so irksome.

Our beautiful empty school

To compound this "leftover" issue, the flours all have different expiry dates and your gf flour blend will have its own unique best before date (which I believe should be based on the earliest best before date indicated on the package of any of your ingredients.) Some people freeze leftover flours or even freeze the whole batch of their gf flour blend.  The problem I have with that is there's absolutely NO ROOM for flour in my freezer.  All those Costco-sized boxes of ice cream and my almond flour and frozen bananas, berries and other fruit for smoothies takes up all my freezer space.

Our gorgeous field, which I would rather see filled with kids using in their PE classes

I haven't had much success with Bob's Red Mill gf flour blends as I find them gritty.  I like my own personal gf flour blend for baking as the results are fabulous and mouth-feel is excellent.  I have also had success with Cup4Cup but it's exorbitantly priced.  So much $ for such a small bag of gf flour!   My recent fave has been the locally produced Cloud 9 GF flour, which I purchase at my local Costco.

Colleagues' dogs Yumi (Shiba Inu), Maya (Standard Poodle) and Tessa (Chihuahua) holding the line for public ed

I have been putting the Cloud 9 gf flour through its paces at home with my fave recipes; essentially subbing it in for all purpose flour or cake flour.  I generally don't make any adaptations other than to subsitute it for the AP flour in the recipe.  Results are mixed with some applications as there is buckwheat in the Cloud 9 flour.  If you want something pretty to look at, Cloud 9 leaves a greyish cast, so wouldn't be that appealing in a white cake or muffin.  If you can get over the speckled appearance of the flour and the grey cast, the flavour and texture is fine.

Chocolate Chip Cookies (GF) made with Cloud9

I have had success subsituting Cloud 9 for the following applications:  dusting meats for pan-frying, thickening in sauces (white sauce, Mac 'n Cheese sauce, turkey gravy) and of course baking cakes (chiffon, banana and pound cakes).  I am going to try it in tart and pie shells and think it should be fine.  I have not been too successful with using it in a pizza dough yet and will keep trying to tweak recipes to make it work.  The chocolate chip cookie recipe I used was from Martha Stewart and all I did was sub in the Cloud 9.  It worked out pretty really well but I forgot to add the psyllium husk so it was a bit too crumbly for my liking.  Next time I'll remember.

CLOUD 9 GF CONDENSED MILK POUND CAKE 

[ADAPTED from Pichet Ong's Sweet Spot]
Makes one 8 1/2 -x- 4 1/2 inch cake, about 12 servings

• 1 cup (8 oz/226 g unsalted butter, at room temperature, plus more for greasing the pan
• 1 1/3 cups (7 oz/200g) Cloud 9 Gluten Free Flour
• 3/4 tsp baking powder
• 1/2 cup (3 3/4 oz/ 106g) sugar
• 1 tablespoon vanilla extract 
• 1/2 tsp salt
• 2 tablespoons psyllium husk powder (optional, but I always use it in baked goods to ensure the centre is not doughy and damp when I bake with gf flour. Bonus=it adds fiber)
• 3/4 cup (8 oz/239g) sweetened condensed milk
• 3 large eggs at room temperature

1. Preheat the oven to 325° F.
2. Generously butter and line the bottom of an 8 1/2 x 4 1/2 - inch loaf pan and set aside.  
3. Mix together the gf flour, psyllium husk and baking powder in a bowl and set aside.
4. Put the butter and sugar in a standing mixer and beat until creamy and light scraping down the sides and bottom of the bowl occasionally.  Mix in vanilla extract and salt.  
5. Add the condensed milk and mix until well incorporated scraping down the sides of the bowl once.
6. Add the dry ingredients and mix until combined. Add the eggs one at a time, beating well after each addition until combined. Scrape down the sides and bottom of the bowl, ensuring all ingredients are combined uniformly. 
7. Transfer the batter to the prepared loaf pan. Smooth the top with a spatula ensuring the batter is relatively even.  Bake until the top is dark golden brown and a tester inserted in the center comes out clean, about 1 hour 20 minutes (70-90 min). Cool completely in the loaf pan on a rack, then unmould.  Delicious the next day too!

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Ayoub's Dried Fruit and Mixed Nuts

love the chandelier in Ayoub's

If you love nuts and dried fruit, you'll have to check this place out.  Ayoub's first of all is beautiful. It's like walking into another world.  The white shelves, silver urns filled with fragrant spiced nuts and the huge candelier hanging in the centre of the room make for an impressive first impression.

beautiful urn filled with mixed dried fruit and nuts

I was overwhelmed by the selection and wandered from urn to urn trying to decide whether I should go spicy and daring or conservative and healthy.  In the end I chose a somewhat healthy mix for munching on during work.

unsalted unadulterated mixed nuts and fruit: goji, cranberry, hazelnuts, almonds, cashews, pumpkin seeds

fruit and nuts organized according to flavours.  this grouping looks like it's slightly salted

The kids spotted candied strawberries that looked like jewels piled into the urn and insisted on buying some.   They said it was delicious and would want to come back to buy more.

spices line the shelves

The premises were kept spotlessly clean and the urns of nuts and dried fruit had sliding dome sneeze/dust guards.  I like to choose my nuts by sniffing them; so I can detect staleness or spice level.  Seems to work for me.

storefront view from the counter

Prices are in grams and were clearly labelled on cards.  I was very impressed with the display of goodies and would definitely come back again.

candied strawberries

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Kishimoto Japanese Kitchen and Sushi Bar, Vancouver

Carrot butterflies atop my wasabi. Details are so important

You think all I do is eat out, eh? well, it certainly seems that way these last couple of days.  We had lunch, creme brulee and coffee in the Strathcona area and now we were back on The Drive for dinner. Our plan was to eat at La Mezcaleria.  Our friend tried to get reservations by phone but was told parties under 6 couldn't have reservations. When we arrived at 5:25pm at the restaurant, there was no lineup but the restaurant was full with 2 tables (of 4) receiving their bills and one table readying to leave and the hostess asked us how many people there were in our party and asked if we had a reservation.  Like what? how is this consistent? We are a party of 5 and you said we couldn't book a reservation on the phone and then when we arrived, you seemed to imply we could have gotten a reservation?  And then told us to wait not 15-30 minutes like normal restos but 90? That is so dumb.

Furthermore, she said we were 2nd on the list.  By the time I asked her to cross my name off the wait list of 2, the two tables were empty and one table was about to leave.  I repeated: is it still a 1 1/2 hour wait?  Yes she replied without scanning the room.  No smiles, no welcoming friendly attitude, not apologetic, mixed messages concerning the reservations policy and you're a HOSTESS! That was over the top. I don't care how great you're purported to be or how delicious your enticing hot stone bowls and their oozy melted Mexican cheese fondue are and how much I love your sister restaurant La Taqueria.  If you're going to give me such a friggin' confusing message about taking reservations then forget it. Not coming back.  Ever.  My old 'hood has gone all trendy and gentrified my a$$ out of there.   Such arbitrary snobbery is so short-sighted.  They obviously don't need my business.  Like when did this happen that we get such attitude from the service industry on the East side?  I get more respect as a customer on the Westside for gawdsake.  So on we walked.  Fortunately for us, our friend recommended Kishimoto a few blocks away.  It was his birthday and heck he should get whatever he wants for dinner.  We got there in time and only waited a few minutes for a table and all was well.  And the service here was welcoming and friendly...and the food rocked.

Salmon Oshisushi: a signature dish that you have to try first to gauge all other oshisushi.  This was very good.

We were lucky that our Japanese friend knew what to order.  He recommended the Salmon Oshisushi because it was the sushi chef's take on a famous dish and his version was purported to be very good.  Oshisushi is pressed sushi rice topped with seared fish and toppings.  The Salmon was topped with a mayonnaise based sauce and a jalapeno pepper.  It was indeed very delicious.  The flavours were at once smoky, creamy and spicy and the salmon rang through well.

Spicy Tuna Oishisushi

My Japanese friend told me that the chef was the same one who opened up the original Zipang on Main street but had moved on to this restaurant a while ago.  I knew that he had moved but didn't realize he was at Kishimoto.  Now that I saw his signature daikon votive lanterns on his sushi platters it all made sense.

Daikon pinwheel flower decorations on my plate. Everything is edible.

I decided to order a different oshisushi dish.  I tried the spicy tuna.  It was good; but I think the salmon was a better dish and I enjoyed it better.  I am glad I sampled the salmon before I had the tuna.

The pink liquid is Gatorade with shredded daikon.  

Upon presenting us the oshisushi, the waitress took the time to point out that all the elements on the platter were edible (except of course for the votive candle inside the thinly sliced daikon shade. haha.)

Presentation is everything here. 

My Spicy tuna oshisushi was good but I don't think I'd order it again having tried the salmon one. The spicy tuna was yummy and it sat atop crispy rice.  I think the pressed rice roll was deep fried for textural contrast.  So it was chewy and crunchy and smoky.  I didn't like the chewy element of the dish.  However I know many people who love the crunchy burnt rice from stone bowls and this would be similar.

Though the pink Gatorade looks pretty and is edible, I tried it. bleh. infused with a daikon flavour from the shredded fresh daikon.  I would have liked a sweet koolaid because that was what I was expecting from the colour. lol

The daikon lantern is so cute

The waitress was quite apologetic about the late arrival of our oshisushi orders.  She came back to tell us our dishes were coming up soon.  We hadn't actually asked but it was very nice to have her check up on this for us a few times.  As it was it wasn't too painful a wait and when the sushi platters arrived I saw why they took more time.  There was much time spent on the details of presentation. wow.  I was blown away by all the stuff going on up at the top and when I started to eat after all those aerial shots (yah, I wait to eat so I can take pics for you!) I realized I had not even noticed the things going on down on the bottom.  There were absolutely adorable thinly sliced carrots cut into the shape of butterflies.  I had two little mounds of wasabi on opposite corners of my platter and each had a butterfly perched atop it.  I felt so special.   The kids insisted on eating all the edamame beans from the daikon flowers and they even took my lotus chip.  This is what happens when you love your kids.  You give them all the frilly good stuff.

There are so many elements on the plate that I had to take it all in slowly. 

I ordered a negitoro roll too because for every new Japanese restaurant I try, I try to order a benchmark dish so I can compare/contrast quality.  For me, some of those Japanese dishes might include: assorted tempura,  spinach gomae, negitoro roll and a specialty roll of some sort. Stomach's benchmark staples are salmon and tuna nigiri and assorted sashimi and the kiddies order california rolls, chicken karaage and udon noodle soup. With our whole family we figure we have most bases covered.

Negitoro Roll

Wowee. That's height! Lotus chip and deep fried noodle flag speared atop my negitoro roll

Assorted tempura

When I contemplated the negitoro maki, oshisushi and oyster motoyaki I ordered and all the other's dishes I sampled, I'd say the salmon oshisushi was a hit but probably not my spicy tuna oshisushi. I'd go for the salmon one again.  And I generally don't order salmon sushi.  I don't even like raw salmon.  I always order tuna.  Go figure.  The tempura was a fave too.  The batter was light and the veggies were choice: specialty mushrooms (little oyster mushrooms maybe?), squash, prawns and yam were nicely fried, light and not greasy.  I enjoyed that very much. I hate it when some restos use peppers, onion or potato in tempura and so glad Kishimoto uses unique veggies in theirs.  Score. I'd order the negitoro maki again.

Oyster motoyaki

My oyster motoyaki comes with 2 oysters on the half shell for one order.  When I was trying to decide what to order I asked if Stomach would have one of the oysters.  In the process of dining, I forgot I had promised him one and had eaten both. oops.  They were smaller oysters and quite sweet.  The motoyaki sauce was similar to the one atop the salmon oshisushi and was a little spicy. I really enjoyed the motoyaki obviously.  Each oyster lay atop a bit of cooked spinach.  I'd order this one again.  I got grief from him later on about eating his but hey, he had two Asahi beers and his big ol' plate of chicken teriyaki on rice.  You snooze ya lose.

Chicken Teriyaki on Rice

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Crackle Crème, Vancouver

Duelling my 7 year old for the crackle!

After our garlic chicken wing fix at Phnom Pehn, I was feeling kind of sorry for my 7 yr old Bib, who really was miserable at lunch.  She has a wiggly loose front tooth and didn't really feel like eating much.

Since we parked on Union street anyway, we sought out Crackle Creme, a new specialty brulee-cafe that I heard about nearby so I could get a coffee and we could all share a sweet treat that didn't require chewing. We were tempted to help that loose tooth come out by pulling it out for her.  She wasn't exactly wanting help.  However, all the childhood horror stories my mother told me in my youth bubbled up in my mind.  I recall several gruesome techniques my mom would relay to me when she knew I had a wiggly tooth:  tying a string around the tooth and a door handle...and slamming the door shut; eating an apple or corn on the cob; pliers wielded by a loving parent. Really, mom?  These vivid images were seared into my psyche.  I had bad dreams about teeth all throughout my childhood.  She thought it was amusing.  yeesh. but I obviously still seem to have unresolved issues about teeth.  Rather than traumatize Bib, I chose another path.  Let's rot that sucker out. haha. no. just kidding.  really. bad mommy.

Daniel, the owner of Crackle Creme, torching my Madagascar Vanilla Creme Brulee.

Over on Union Street at the edge of Chinatown, my old hood (and my mom's), Strathcona seems to be gentrifying.  I spoke with Daniel, the owner of Crackle Creme who had moved in just 2 months ago.  I asked him how business was and he said it's picked up in the last month and a half.  I'm so glad to see this because boy is his concept cool.  Daniel has a year of culinary school under his belt and found a niche. He specializes in Creme Brulee (several artisinal flavours that continually change), Liege Waffles and Specialty Coffee.  

In my little chat with Daniel he said there are mixed feelings in the community about all the changes.  I agree.  I miss the old places from the 70's that used to be there and the vibrancy and bustle of the past.  However, I sure must admit I didn't like the smelly alleys of the past, the panhandling crack addicts in the alleys who moved in as Chinatown started to lose old tenants and I felt a general discomfort walking on the old streets in the 90's and recent decade.  I used to feel relatively safe with my parents shopping in Chinatown when I was growing up in East Vancouver.  I remember eating dinner out in Chinatown at On-On's in the 70's.  My parents had a group of high school friends that they would meet to socialize over dinner and all us kids, ranging from ages 8-16 would saunter around the Chinatown blocks unaccompanied by our parents after dinner.  This was a different sort of Vancouver back in the 70's I suppose.  

Nice colour. Good crackle. Must come again. 

Personally, I like the revitalization efforts and hope that the old shops can stick it out too.  I'd like to see some really good authentic Cantonese eats come back too.  Am I the only person around who thinks that there are way too many stinky herbal shops per square block in this area?  It seems today Asian-fusion, late night pricey alcoholic drinks and loud music is the draw for a different sort of crowd that certainly is willing to spend more $$ than little old Chinese ladies that tend to well, not go to these places.  Perhaps the increased foot traffic and generally more people around will encourage more innovative businesses to move in.  I'd like to think there's room for everybody.   

Lavender Latte.  Though I was hoping for latte art, I wasn't disappointed by the lovely lavender scented creamy latte. yum.

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Basho Cafe & Sweets, Vancouver

Matcha Latte Afternoon Tea special ($5)

Upon entering Basho Cafe on East Hastings (my old teenage stomping grounds!) you are immediately taken aback by the fine details evident in the decor and the food.  By gosh, even the door handle at the front has a knitted warmer wrapped around it!

Hand knitted succulent cozy. Details, people!

Down to the handcrafted pottery and dishes, the reclaimed, handmade furniture, the retro trays, hand sewn coasters and placemats I am oh so impressed.  The family that runs this cafe is very much detail-oriented and passionate about what they do.

Matcha Latte

The cafe is extaordinarily tiny and some patrons pretty much squat there with an open laptop while sipping their matcha lattes and nibbling on their cookies a la Starbucks lounge.  I don't know.  I would feel awkward personally what with the huge lineups out the door to do that.  Sure, chatting and leisurely eating and drinking is apropros but alone with a laptop and all your work out? come on. You're not gonna study for hours nursing your $5 afternoon tea set are ya?  I would feel bad that the owners weren't getting enough turnover and would go out of business with you doing that, laptop-squatter.  Just sayin.

Matcha Latte & Sweets

I have already been here twice; this post consists of pics snagged on my Instagram account during a gal-pal get together and with my family.  I think this cafe is a good meet-me-for-tea-I-haven't-seen-you-in-a-while sort of place.  Because of the limited seating, large parties aren't really doable. This is a good two-person meeting venue.  Don't come here with your party of 8.  I've seen this.  It's not pretty and it's not a bubble tea joint.  My husband took off and went next door to the A&W next door because it was all too much girlie stuff.  lol.  It was too frou-frou for him here.  Not that guys can't like frou-frou. There were a few guys there eating meals.  It's just Stomach isn't into frou-frou and I was doing the frou-frou afternoon tea.  Let me know how many guys you have seen that can sit through the Secret Garden Tea Company High Tea in Kerrisdale without being highly cognizant of the fact that everyone else is female.  Bull in China Shop comes to mind.  Everything's too darned tiny, delicate and pretty for him I think.

Chocolate Chip Cookie

At Basho, you go to the counter and order your food.  Hopefully if you get there early enough, you get a table and the food is brought to you when it is ready.  This isn't Starbucks so things take a little bit more time. My matcha latte came perfectly adorned with microfoam art and accompanied by my assorted sweets.  If you purchase an afternoon tea set, you get mini sweets.  On my gal-pal visit, my afternoon matcha latte set sweets consisted of: 1/2 a madeleine, a mini brownie bite and a green tea almond cookie.

A pot of Green Tea accompanied by a green tea and almond cookie

Matcha Brownie

The sweets were very yummy and Japanese inspired.  Japanese fusion sweets I guess?  Some of the sweets were gluten free because of the use of Japanese mochiko flour.  There is also an intriguing menu of meals that I'd like to come back to try another day for lunch and dinner.

Sandwich cookie with matcha filling

So the old 'hood sure is gentrifying.  Though Penny's and On Lok are still across the street from Basho, I noticed the whole area simply looks different with the cafes and newer restaurants like the Red Wagon and Yolk's dotted around the area. This is good.  Foodie foot traffic is good.

Matcha latte art

I would totally recommend this little cafe.  I've had several girlfriends who have gone after my recommendation and loved it too.  The environment is eclectic and the food is delicious. If you love matcha lattes and Japanese inspired foods this is the place for you.  I'm a sucker for decor, environment and aesthetic.  Because of its popularity, you may be disappointed because of the long queue.  So long as you find a quiet time to visit you'll enjoy yourself.

Miso Madeleines

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