Happy book birthday and congratulations on your first cookbook! I wish I was in Vancouver celebrating with you at Collage Collage, but I’m happy to be celebrating with you online. Coco Cake Land is just as cute as your cakes! I love how the book looks and all of the pretty cake inspirations inside.
Ever since my colleague, Daniel, told me about your book, I have been waiting to get my hands on it (and I have Claire in publicity to thank for it). I love the cat cake and the bunny cake and the cacti cake and the fox and the lamb … basically all of them. And those pretty party cakes are what I can work towards. Still can’t do a pretty side drip. Help!
I had sent a photo of the cake to my mom who asked why wasn’t I sharing it with her. I got kind of the same response when I texted it to my best friend. Sorry, this was for two kids who had been asking for cake in the past two weekends!
I think my favourite part of making the cake is putting the ears on. And then the eyes and nose. Because it’s already so freaking cute at that stage.
It was such a blast from the past since I hadn’t worked with fondant in so long. It was stickier than I remembered. Or perhaps it was the new brand of fondant I was trying out. They came in small tubs which was perfect for this project.
And I got to do something new! I have never piped on fondant before. I always tried to avoid adding too much moisture as the fondant would get melt-y, but it didn’t! I adore the added touch of frosting fur on the ears.
I still can’t get over how cute this is, it’s probably the cutest cake I’ve ever made. I made your one bowl dark chocolate cake (page 147) and filled it with the peanut butter frosting (page 156) before piping your simple vanilla buttercream (page 149). Oh my gosh. The piping really took a toll on my hands and arms. All that squeezing. I should have picked up a larger multi-opening decorating tip.
I know I said the cake was too cute to eat. But we just had to. The chocolate cake was really decadent and moist. I loved the peanut butter frosting too, the recipe I normally use requires me to buy cream cheese, so I’m glad that I can do without it and just use your recipe now.
Oh geez, I thought I had published this letter. How many months has it been now? We’re in the sweltering heat of the long weekend when I made this shakshouka after that winter storm at your place. And now, you’re making it again with homemade bread and fresh herbs from your garden for brunch this weekend. Regardless, thank you for introducing my newbie taste-buds to this delicious dish.
Shakshouka (North African-Style)
Recipe from Serious Eats
Makes enough to serve 4-6.
3 tablespoons extra-virgin olive oil
1 medium onion, thinly sliced
1 large red pepper, thinly sliced
1 small jalapeño, thinly sliced
2 to 3 cloves garlic, thinly sliced
1 ½ tablespoons smoked paprika
2 teaspoons ground cumin seed
1 (28-ounce) can whole peeled tomatoes, crushed
Salt and pepper
Large handful minced cilantro, parsley, or a mix
4-6 eggs (depends on how many eggs each person wants)
Feta cheese (crumbled) and crusty bread (toasted), for serving
Choose your vessel, we’ve made it in both a cast iron skillet and a straight-side sauté pan. Heat the olive oil until it’s shimmering. Then add the onion, red pepper, and chili and cook until they’re browned and starting to char.
Add the garlic, paprika, cumin, and tomatoes. Reduce the heat and let the dish simmer for about 10 minutes. Seriously, if you can make pasta sauce, you can make this sauce.
Season to taste with salt and pepper. Add in half the cilantro or parsley.
Egg time! Using a large spoon and make little wells in the sauce. Break an egg into the well and cover the edges with a little bit of sauce so that it’s partially submerged. Repeat with the rest of the eggs, work around the perimeter of the pan. Simmer until the egg whites are cooked and the yolks are still runny.
Take it off the heat to serve and garnish with the remaining cilantro, parsley, and feta cheese.
You know, when most people offer to paint a mural in your newly renovated home, rarely do people take on the offer. But I’m so glad you’re both so trusting and adventurous (I believe Howard called it “brave”) because now we can brush aside the naysayers.
Thanks for laying down the tape and prepping the wall for me to doodle on. And thank you for finding me a relatively easy design and colour scheme of one.
Equipment
Painter’s Tape
Pencil
Molotow ONE4ALL Acrylic Paint Markers in 4 mm, Mister Green
Molotow ONE4ALL Acrylic Paint Markers in 15 mm, Mister Green
Molotow ONE4ALL Acrylic 30ml Refill in Mister Green
⅛ inch or ¼ inch paintbrush
Paint holder
Ladder
Apply painter’s tape on the ceiling, adjacent walls, and over the floor or floor trims. Also around any shelves, sink, toilet paper holders, light fixtures, mirrors, or windows.
Draw a light outline in pencil of the banana leaves.
Trace the outline with the 15 mm paint marker. Go over it a few times to make it as thick as you like.
Then, use the 4 mm paint marker to draw in the leaf details. These are simply straight-ish horizontal lines.
Pour out the refill paint into the paint holder and touch up the lines with the paintbrush.
How weird is it that I summed up 7 hours of work in 5 steps? Except, I’m sorry that the paint still got past the painter’s tape and it required you to repaint some places white.
Thanks for pitching in and giving me snack breaks. I love that this was a group project and we all got to exercise the creative part of our brains. I also won’t forget the delicious shakshuka, homemade bread, crispy potatoes, smoothie, Bún bò Huế, and Daim cake.
Stay tuned for my next post where I try to recreate the shakshuka!
I hope you like the finished wall, I can’t wait to come back and tag it!
Huzzah! It feels like Easter was many moons ago as I am very late in writing this post. I was like, who could I write this to? and you popped into my mind because you finally gave in and had chocolate just because I made these. To that, I am humbled and I also commend you on going 39 days without chocolate. That’s not an easy task. Even just today, I was poking around my kitchen looking for something chocolate to nibble on. I eventually gave in and opened my second box of Daim cake. And just to be clear, I would have made them again after Easter so you could have some!
These brownies are so addictive, but it was seeing a photo of the glossy and crinkly top that drew me into the recipe in the first place. Stella Parks is a dessert genius. If she’s reading this, I would love to know how to swirl the matcha onto the top (and just the top) of the brownie. Would it still achieve that glossy film?
1 cup all-purpose flour
1⅓ cup cocoa powder
3 sticks unsalted butter
1 cup semi-sweet chocolate chips (the original recipe calls for dark chocolate bars, chopped)
2¼ cup white suguar
¼ cup brown sugar
1¾ teaspoons salt
6 large eggs
1 tablespoon vanilla extra
(The original recipe also calls for instant espresso powder here, but it’s optional, and I didn’t have any.)
Preheat the oven to 350°F and line a 9 x 13 x 2 inch baking pan with foil so that the bottom and sides are covered.
In a pot, melt the butter over medium-low heat. I dabbed a little of the melted butter with a brush to grease the foil in the pan. Increase the heat to medium and let the butter simmer until the butter is golden yellow and silent (there’s a lot of hissing and popping during the process).
Remove the pot from the heat and stir in the chocolate chips.
Sift the flour and cocoa powder together.
Using a stand mixer, whisk the white sugar, brown sugar, salt, eggs, and vanilla extract. Run it on medium-high until the mixture is thick and fluffy (about 8 minutes).
Reduce the stand mixer speed to low and pour in the warm chocolate-butter mixture. Once it’s combined and you don’t see anymore streaks, add in the sifted flour and cocoa powder. Mix on low until the batter comes together. Be careful not to over mix here. Use a spatula to help fold if you think the stand mixer might be too heavy handed.
Pour the batter in the pan and bake for about 25 minutes. The brownies should have a glossy film and still be soft to the touch.
Here’s the hard part, wait. Let it sit and cool. It’ll be too gooey to slice if you don’t wait.
Gently tug and lift the foil out of the pan. Cut the brownie into squares (or triangles). Store in an airtight container with wax paper between each layer. It’ll last for a week in room temperature. I also froze some to be mixed in with ice cream sundaes in the future.
Stirring the melted butter and chocolate together.
Sifting the flour and cocoa powder!
Pour that luxurious batter into the baking pan.
Finally, it’s cool and ready to be sliced.
Oh my gosh, look at the center where it’s nice and dark. This is one moist and delicious brownie.
Liza, if you’re reading this, it’s time to look away.
Dusted some matcha powder on the top of my brownie square.
We’re almost at the weekend, just hang in there! Will this be the weekend where you can start planning parts of your trip to Taiwan? If so, I hope this helps as a very rough guide as I cannot claim to be a travel expert.
Let me think back . . . we went in mid-February and I found it shockingly cold. I thought going from Toronto to Taipei meant warmer weather for me. But it’s a cold that seeps into your bone there, a deep kind of cold. So wear plenty of light layers and pack a jacket and accessories. This might reveal my delicate health, but I needed the hat, scarf, and hand warmers when we were outdoors. You can find Japanese hand warmers in convenience stores there where they only heat up when you magically open the packaging and they last for 24 hours. I found these so nice and toasty that I bought some back to Canada with me! However, it’s supposed to be much warmer in March as their spring season officially begins.
If your travels take you south to Kaohsiung City, then you should definitely be prepared with mosquito repellents and insect-bite relief as the mosquitoes come out to feast at night. This is where wearing layers should help, they can’t bite you if they can’t reach you!
Of course, Taiwan is famous for its night markets so that’s a must visit. There are plenty around the major cities and we strolled through many of them after dinner. You could visit a different one every night and not be able to explore them all. Shilin Night Market is probably the largest one and you’ll find tightly packed stalls of street food, games, and merchandise for sale. You snake through in single file and look for the stalls with the longest lines to join. Roam around to take in the sights and smells, but keep your belongings close to you and be aware of your surroundings. Our relatives warned us many times to keep our wallets and phone safely in front of us.
What should you eat? Well, there’s the famous Taiwanese stinky tofu, which I actually didn’t find all that stinky there (it’s more pungent here in Toronto). They make it much better in Taiwan and the savory flavours are worth a try. There’s a ton of fried food at the night market, almost anything you can imagine. I would highly recommend fried chicken as a late night snack. There are stalls with baos and oyster omelettes made fresh to order. Waffles batter poured in the weirdly shaped cast irons. There’s this particular dessert that is quite wonderful – it’s a crêpe filled with peanut butter brittle, ice cream, and cilantro. This might sound weird but it’s surprisingly delightful! You can also get a bowl of sweet potatoes that are covered in a syrupy glaze that warms your soul as the night gets colder.
Outside of the night market, you can’t skip Din Tai Fung. Their soup dumplings alone are worth it. Go in a group so you can order multiple steam baskets of dumplings to try. I found their hot and sour soup to be the best I’ve ever had because it’s incredibly silky from the tofu. Try the braised beef noodle soup!
Let me interject here with my very own dumplings. I made these without my mom’s help for the first time. However, the wrappers were store bought and not homemade.
1 lb ground pork
¼ cup minced scallions
1 tablespoon soy sauce
1 tablespoon Shaoxing wine
1 teaspoon cornstarch
1 teaspoon sugar
½ teaspoon sesame oil
½ teaspoon white pepper
1 lb pre-made round dumpling wrappers
First of all, the original recipe called for a tablespoon of minced ginger which I omitted because Howard thinks I’m too heavy handed when it comes to ginger (it’s true, I probably would have put in two tablespoons). Ok, now that that’s out of way, here are the very easy steps.
Mix the pork, scallions, soy sauce, Shaoxing wine, cornstarch, sugar, sesame oil, and white pepper together in a bowl. Take the dumpling wrappers out of the fridge and packaging. Set aside a small bowl of water.
Using a spoon, fill a dumpling wrapper with about one tablespoon of filling.
Dip a finger into the water and moisten the edge of the wrapper – half a circle will do, you don’t have to go all around. Fold the dumpling in half and pinch it from the filling out to get rid of any air bubbles. Seal the edges tightly and crimp to secure.
Repeat until all the dumplings are completed. Choose one of the two methods below to cook them.
Boil: Fill a large pot with water and boil on high heat. Place the dumplings in the pot in batches (don’t crowd it). They will start to float around 3 to 4 minutes. That’s when they’re done, remove with a slotted spoon.
Pan-fried: Arrange the dumplings (pleats up) on a cast iron pan until it covers the surface. Pour in neutral oil (I used grapeseed oil) to coat the bottom of the pan. Heat over medium until the oil starts to sizzle. Then pour in ¼ cup of water and cover it with a lid. The steam will cook the dumplings in about 3 to 4 minutes. You’ll end up with a nice golden crust on the bottom of the dumpling.
Dip in a soy sauce and rice vinegar mixture and enjoy!
Pork Dumplings
Taiwan is also a city full of hot pot restaurants. While it’s usually a shared experience here in Toronto, you get your own individual pot there. It’s definitely worth trying your hand at cooking your own food with fresh seafood. Japanese restaurants are also a must stop since the seafood is so abundant – you’ll see lots of conveyor belt sushi there, go for the fun or pick a more traditional restaurant.
Then there’s the famous shaved ice. We went to Smoothie House for their mango shaved ice, topped with a panna cotta and ice cream! Or there’s Ice Monster for a better sit down experience.
Go for a traditional breakfast where you can eat delicious buns, dough fritters, congee, and drink soy milk or wintermelon iced tea.
Taiwan is filled with amazing bakeries and cafes. Seriously, their pastry and bread game is on point. Wu Pao Chun Bakery is my absolute favourite. You should try their pineapple cakes, croissants, buns, and basically anything you can get your hands on when it’s your turn in line (yes, people line up for bread here). All my relatives know to bring me back a box of pineapple cakes from Wu Pao Chun when they visit Taiwan.
What else did we do? We visited Taitung County and Tamsui Old Street for some fresher air and ocean views. We were driven up winding roads to the top of the mountains to pay our respect to ancestors. We watched in envy as people zoomed by on scooters. We made sure to visit a 24-hour bookstore. You can even find a good meal at 7-Eleven, it’s more than a convenience store there, it does everything. People buy concert and train tickets, call taxis, pay bills, and even have the ready-to-eat food you buy prepared for you. I was very fond of this caramel egg pudding that I can’t find here and can’t quite replicate in recipes. Oh speaking of, I forgot to mention that every receipt you get in Taiwan is a lottery ticket. You can keep these or give them to relatives to redeem if the winning number shows up!
I do want to mention that sometimes it’s hard to find a clean washroom when you’re out and about or at a night market. Keep plenty of hand sanitizing wipes, napkins, and toilet paper in your bag. Some of the more rural places may have squat toilets instead of sitting ones. And what I found interesting was that some homes tile the entire bathroom because there are no bath tubs. They have a drain in the floor of the bathroom where the water goes when you shower next to the sink and toilet.
The subway system is very easy to use and clean, which reminds me there’s no food or drinks on the subway! There’s a line that clearly indicates where you’re no longer allowed to eat or drink in the station. Don’t sit on the designated priority seats on the subway either, you’ll get glances. And don’t lose any tokens or tickets, you’ll need it to enter and to leave the gates at the station.
I think that’s it. I don’t know if I’m missing any other observations! Practice your chopstick skills and I hope you’ll have a dumpling book when you come back.
