chocolate soufflé

Dear Howard,

Wooooooo, it’s been a year on this new blog! Not bad, not bad. To celebrate, I thought I would give the good old soufflé a try. Remember the first time we made it? We had no idea what we were doing and ended up with pots of mush. Now, I know what to do but I still don’t have photographic proof of it. Read on to see why.

Chocolate Soufflé
Recipe adapted from Sugar Rush
Makes 4 servings

Unsalted butter
3 tablespoons granulated sugar
2-3 tablespoons granulated sugar
158 grams semi-sweet chocolate chips
4 large egg whites
Pinch of cream of tartar
⅔ cup whole milk
1 tablespoon cornstarch
2 large egg yolks

Preheat your oven to 375°F. Have a roasting pan ready.

chocolate souffle
First up, we have to melt the butter and brush it into the ramekins. Making sure it’s coated all along the edges.

chocolate souffle
Then take 2-3 tablespoons of granulated sugar and pour it into the first ramekin. Rolls the sugar around until it’s completely covered on top of the butter. Pour out the excess sugar and then repeat with the next ramekin.

chocolate souffle
The insides of the ramekins should look like this. Butter and sugar attached to it.

chocolate souffle
Using a stand mixer, add in 1 tablespoon of sugar to the egg whites, along with a pinch of cream of tartar (thanks for reminding me we had some at home when we were searching the store yesterday). Whisk on low speed.

Using a double boiler, melt the chocolate chips.

In another pot, heat the milk and cornstarch. Whisk until it comes to a boil and then take it off the heat.

chocolate souffle
In the stand mixer, add in another tablespoon of sugar to the egg whites and whisk on medium-high speed.

Add in the two egg yolks to the melted chocolate, stir until combined. Then add in the hot milk and continue to mix (even if the chocolate starts looking clumpy). The chocolate will take in the milk and combine (I mean, that’s how you make ganache after all).

chocolate souffle
Check on the egg whites. Add in the last tablespoon of sugar and whisk until soft peaks are formed. You can tell when it’s done when the egg white holds its’ shape. See the above photo where I left a “peak” for show.

chocolate souffle
Add in the egg whites to the chocolate mixture in thirds. Gently fold it together until no more white streaks can be seen in the batter.

chocolate souffle
The batter will turn from dark brown to light brown. But make sure you don’t over mix because you need the batter to remain airy from the egg whites. Pour the batter into the ramekins ALL THE WAY TO THE TOP. That step is pretty important.

chocolate souffle
Put the ramekins in the roasting pan and fill it halfway with hot water. Slide that into the oven and bake for 20 to 25 minutes.

When it’s done, open your oven door slowly. A rush of cold air might deflate your pretty soufflés. Carefully take them out and use tongs (or I was thinking some canning equipment) to lift the hot ramekins out.

chocolate souffle
So this little guy here is the reason why I don’t have beautiful photos of the soufflés in the ramekins. I had left over batter and filled in a mini glass dessert cup (it’s not a shot glass) and was ooing and ahhing over how cute it was when it came out of the oven. Look at that height! I snapped a few photos, turned around and saw that my ramekin soufflés were starting to lose their impressive height. Nooo!!

In the end, I guess it didn’t matter. Because this soufflé was damn delicious. It was so light and airy inside and perfectly textured.

chocolate souffle
Here’s to another year of blogging! I thought I would give a shoutout to the cookbooks that I’ve used the most this year for our meals. When we’re trying to be healthy-ish and economical by meal planning (always gets derailed somehow), I’ve been turning to these tried-and-true recipes from:

Lucky Peach Presents 101 Easy Asian Recipes
Thug Kitchen: The Official Cookbook: Eat Like You Give a F*ck
Sugar Rush: Master Tips, Techniques, and Recipes for Sweet Baking
Eat Delicious: 125 Recipes for Your Daily Dose of Awesome

Another book I want to mention is Draw Every Day, Draw Every Way (Guided Sketchbook): Sketch, Paint, and Doodle Through One Creative Year which has given me so much joy because it has gotten me into a habit of illustrating. Many thanks to Rebecca Green for this recommendation, you’ve inspired me to give this a try. So far I’m still in the pen and pencil section of the book, but there’s colour coming soon with the food prompts. Most excitedly, I’m ready to try some gouache painting as well!

Sincerely,
Syl

kimchi udon

Dear Schumann,

I don’t know if you’d like this dish, but I suspect that you will because you hate mixing cold food with hot ones. And in this case, everything is the same temperature – hot kimchi and hot udon noodles.

I was also reminded of you because of your recent trip to Korea and Japan where you said that the food – and udon – was tastier over there. More importantly, how you said the udon there wasn’t round like the ones we buy in supermarkets here. Well, I didn’t find any flat udon noodles, but this recipe caught my eye and it was well worth it. I gave it two taste tests, each a week apart and have decided this deserves a spot in my meal planning repertoire.  Especially because it’s so fast and easy to make, perfect for busy week nights!

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Kimchi Udon with Scallions
Recipe adapted from Bon Appetit
Makes 2 servings

4 tablespoons unsalted butter, divided
1 cup kimchi, plus ⅓ cup kimchi juice
2 tablespoons gochujang
½ cup chicken broth
2-3 pre-portioned frozen udon noodles
2 large egg yolks, room temperature
3 scallions, white and pale-green parts only, thinly sliced on a diagonal
1 tablespoon furikake

  1. Boil water in a large pot.
  2. Turn your stove on to medium-high heat and put in 2 tablespoons of butter, the kimchi, and gochujang. Let it cook for about 4 minutes, give it a stir occasionally.
  3. Add in the chicken broth and kimchi juice, bring the sauce to a simmer, about 3 minutes.
  4. When the water is boiling, put in the frozen udon and cook according to the directions on the package.
  5. Drain the water using a sieve when the udon is done cooking. Then transfer it into the sauce. Add the remaining 2 tablespoons of butter. Toss and coat the udon in the butter and sauce for about 2 minutes.
  6. Divide into two bowls, top with egg yolk or sunny-side up egg. Sprinkle with scallions and furikake.
  7. Mix the egg yolk in to coat the udon. Enjoy!

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The egg yolk is probably the best part. The first week, I fried up sunny-side eggs because I didn’t want to waste the egg whites. It was just as good because there’s some nice crispy texture and creamy egg yolk to go with it.

The second week, I did just the egg yolk as the recipe instructed and found it heavenly too. The hot udon noodles were coated with the creamy yolk and was just as delicious. Howard, who doesn’t like runny eggs at all, had to agree that the yolk made the dish. Validation!

04_KimchiUdon

We’ve also been obsessed with furikake lately. It goes great on plain white rice and as a salt substitute. Instead of seasoning with salt and pepper, I’ve been using this sesame seed, seaweed, ground fish, sugar, and salt mixture.

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Next time you come over, I’ll make you this. I’m starting to keep frozen udon as a staple in my freezer now. I don’t know understand the ramen craze that much, but if udon started becoming more popular here, I could get on that train. So far, Inspire Restaurant‘s udon carbonara, Kinka Izakaya‘s kimchi udon, and MeNami‘s salmon cream udon and black sesame udon have me going back.

06_KimchiUdon

Sincerely,
Syl

not quite blackout cake

Dear Jackson,

Happy belated birthday!

Your dearest mom asked me to make you a birthday cake, since I did the same for your sister when she turned two. Between you and me, I think your cake turned out way better. That’s a win for being the second child, trust me. And it’s all due to the fact that I didn’t have to work with fondant – yay! Your godmother is a bit rusty working with fondant now since the cake trend moved away from that sugary dough.

When your mom showed me the image of Blaze and the Monster Machines, I was like hmmm why couldn’t you be into something simple like Pac-Man? That I can easily make. Luckily your mom came to the rescue and bought two Blaze toys and candied rocks for me. All I had to do was repay her kindness by making her favourite cake combination – chocolate and peanut butter. I then pitched the idea of making the outer later a blackout with crumbs to continue with our outdoor soil and rocks theme. She was all for it.

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So that is how I ended up baking the night before your birthday party. Three delicious chocolate cake layers cooling on the rack. The next morning, I whipped up some peanut butter buttercream (and perhaps did lots of taste tests with a spoon) and assembled your cake.

Sour Cream-Chocolate Cake
Recipe from Sky High: Irresistable Triple-Layer Cakes
(Makes three 9-inch layers)

2 cups all-purpose flour
2 ½ cups sugar
¾ cup cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil (I used grapeseed)
1 cup sour cream
1 ½ cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs

  1. Preheat the oven to 350°F. Have your three cake pans ready, line the bottoms with parchment paper.
  2. This creates a lot of batter, so make sure your bowl is big enough or use an electric stand mixer with the whisk attachment. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine.
  3. Pour in the oil and sour cream and whisk to blend. Gradually add in the water. Then mix in the vinegar and vanilla extract. Whisk in the eggs and beat until well blended.
  4. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let the cakes cool in the pans for about 10 minutes. Take them out and let them cool completely on a rack. These cakes are very soft, so use extra care!

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Peanut Butter Frosting
Recipe from Sky High: Irresistable Triple-Layer Cakes
(Makes enough to frost a two 9-inch layered cake)

10 ounces cream cheese, at room temperature
1 stick unsalted butter, at room temperature
5 cups icing sugar
⅔ cup smooth peanut butter

  1. Make sure your cream cheese and unsalted butter are at room temperature. Leaving it out for 1-2 hours will work too.
  2. Using a stand mixer, beat the cream cheese and butter until combined.
  3. Add in 2 cups of icing sugar, mix well. Add the remaining 2 cups of icing sugar and mix until combined. Add in the last cup of icing sugar and mix. Doing this in portions helps prevent the icing sugar from flying everywhere.
  4. Finally, add in the peanut butter and mix until the frosting is smooth.

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Jackson, when you’re older, you should make this for your mom. Just take the first layer of the cake and place it on a plate. Add a layer of peanut butter frosting on top, about 1-2 centimetres thick. Carefully place the second layer of cake on top to sandwich it. Again, top it off with frosting. Then add frosting on the sides of the cake and frost until the entire cake has been covered. The best part is that it doesn’t have to look perfectly smooth because it’ll be crusted with crumbs after.

To make the blackout crumb, take that third cake layer and put it in a bowl and use an electric whisk to break it apart. Stop when it looks like soil and gently pat it onto the sides and top of the cake.

Totally worth it. You were so thrilled with the toys on top of the cake. And you seemed to enjoy the cake, but I know your first love is JELL-O. Just like your godfather!

Sincerely,
Syl

puffy heart pancakes

Dear Laura,

You’re my first posted letter of the year! I’m so behind on writing you because January and February just flew by. I was sick the first and third week of the year and then so busy on all those weekends we hoped to go snow tubing. And of course you had your epic trip to Japan, which inspired these pancakes in the first place.

Remember when we attempted to make turnip cakes (lo bak go) for Chinese New Year and Richard was “working” and “planning” the trip? We watched so many YouTube videos that day and one of them was those fluffy Japanese pancakes. To my surprise, my mother-in-law found some cookie cutters that she didn’t use that week and one of them was the heart-shaped one.

My original plan was to do a Valentine’s Day post with these, but that so didn’t happen. I made them the week after and then you jetted off to have a fabulous adventure. I think I told you that not going with you will probably be one of my biggest regrets this year. But now that I know the outcome of that trip, it was probably best we weren’t there to spoil any of Richard’s plans! 😉

I really appreciated the call (sorry for screaming if you had the phone right up to your ear) and I am so happy and excited for you and Richard. My mom’s already asking me when the wedding will be. A little too soon to tell I think!

I hope we have brunch soon or maybe get together to make Vietnamese savory rolled cakes (Bánh cuốn) that my dad recently taught me. I think you and Richard will like them a lot. But for now, here’s how I made pancakes to pretend I was in Japan with you.

Japanese-Style Pancakes
Makes about 15 to 20 small pancakes
From POPSUGAR Food

2 large eggs
¾ cup milk
¼ cup sugar
½ teaspoon vanilla extract
¼ teaspoon salt
1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
2 tablespoons neutral oil

  1. Take out a blender and add in the milk (the original recipe called for buttermilk, but I didn’t have any), eggs, sugar, vanilla extract, and salt. Blend on low until combined.
  2. Add in the flour, baking powder, and baking soda. Blend on low until combined, but don’t over mix.
  3. Preheat your pan on medium heat. I used my crêpe pan because I wanted the flattest surface for the cookie cutter to sit on. I didn’t want batter to leak out from the bottom.
  4. Use a silicone brush and coat the inside of the metal cookie cutter with a neutral oil like grapeseed (the original recipe called for vegetable oil). Also brush the surface of the pan with oil. Place the cookie cutter on the pan and carefully spoon in batter to fill in half of the cookie cutter. Any more and it’ll overfill when it expands.
  5. Cook for 3 minutes and then use a large spatula or pair of tongs to flip. Cook the other side for another 3 minutes.
  6. Remove it from the heat and gently nudge the pancake out, it should slide right out if you oiled the sides. Then repeat by brushing oil on the sides and placing it on the pan and filling it with batter.

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These little hearts go out for you!

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As you can imagine, because I only had one metal heart-shaped cookie cutter, this took me forever. Six minutes for each little pancake, but they do look so cute!

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They’re so small that you can fit a bunch of them in a handful, yet when I showed this to my mom, she sent me an exercise emoji. Mom!

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Ahh, I missed you so much! I can’t wait to see more photos from your trip. Tell Rich to post them now.

Sincerely,
Syl

gingerbread cookies

Dear Readers,

Merry Christmas!

I hope you all get to spend time with loved ones, family, and friends. Howard and I have been really fortunate this holiday weekend to share a meal with those we care about. We went over to a family friend’s house on Friday for a delicious pot luck. There were so many good laughs and sneaky behaviours during our board game session. Christmas Eve was spent with Howard’s family where we cooed and ahhed over our little nephew in between hot pot. At 21 weeks old, he’s already mastered rolling! Christmas Day, we’ll be going over to my parent’s house tonight. We’re also looking forward to New Year’s Eve where it’s been tradition for us to get together with our best friends.

Totoro Gingerbread Cookies

I won’t be seeing my colleagues for a week, but that doesn’t mean I won’t miss them! This year, I made some Totoro gingerbread cookies to hand out as a token of my appreciation. The reactions were pretty priceless. I love how Totoro brings a smile to everyone’s face.

Totoro Gingerbread Cookies

Did I mention that I have never made gingerbread before? I remember decorating it in grade one or two, our classroom smelled so good. But we never got to eat them because they were used as decoration in our class and were rock hard by the time I could take it home. I don’t think I’ve even eaten gingerbread in the last decade, but we had a fun work event this year where I was in charge of the gingerbread station – I got to teach people how to pipe and watch them ice their own gingerbread man. This really inspired me to make some at home.

Totoro Gingerbread Cookies

The ones at work were from Bobbette & Belle which everyone was raving how delicious they were, so I cracked open their cookbook and got baking!

Gingerbread Cookies
Makes about a dozen cookies
Recipe adapted from Bobbette & Belle: Classic Recipes from the Celebrated Pastry Shop

3 cups all-purpose flour
1 ½ teaspoons baking powder
½ salt
1 tablespoon ground ginger
1 tablespoon ground cinnamon
¼ teaspoon ground cloves
½ cup unsalted butter, room temperature
¾ cup brown sugar
1 large egg, room temperature
½ cup fancy molasses
1 tablespoon vanilla extract

  1. In a bowl, combine the flour, baking powder, (they also add ¾ teaspoon of baking soda, which I omitted), salt, ginger, cinnamon, and cloves – whisk!
  2. Using a stand mixer with the paddle attachment, cream the butter, brown sugar, and egg on medium speed until it’s light and fluffy.
  3. Pour in the molasses and vanilla, beat until well blended. Scrape the sides of the bowl as needed.
  4. Add in the dry ingredients and mix on low speed until the dough forms. Take the dough out, flatten it into a disc shape, and wrap in plastic. Chill the dough in the refrigerator for at least 2 hours (I left it overnight).
  5. Preheat your oven to 350°F and line two baking sheets with parchment paper.
  6. On a lightly floured surface, roll out the dough to about ¼-inch thickness. Cut out your shapes (freehand or by tracing templates) or use a cookie cutter. Place on the parchment paper, leaving about an inch between each cookie.
  7. Bake for 15 to 20 minutes or until the cookies are firm to the touch. Allow the cookies to cool before transferring them to a wire rack. The cookies can be stores in an airtight container for up to 1 month.

Totoro Gingerbread Cookies

I actually made the recipe twice so that I would have lots of dough to work with. I made Totoros, trees, penguins, and polar bears. Howard took the bulk of it to work to hand out to his colleagues.

Totoro Gingerbread Cookies

You guys, I haven’t made royal icing in so long (probably 7 years)! I went out to get some meringue powder since I just don’t feel right about using uncooked egg whites. You basically mix meringue powder, confectioner’s sugar, and water until you get the consistency you want. Less water if you want the icing stiffer for creating borders, more water if you want it runnier to flood the area. It’s a lot of guesswork and experience, because it’s based on the feel when you’re working with royal icing. I started with the drier icing to pipe designs and outlines. It also acts as a good glue at this point, so I used it to attach sprinkles. Flooding was a bit trickier, but I think I got the hang of it! If only my outlines were cleaner!

Totoro Gingerbread Cookies

Totoro is moderately easy to make. You pipe two eyes and insert a black/brown sprinkle in. Then pipe a nose and a small dot on the top of his head. Most people add a leaf on his head, but since it’s Christmas, Totoro got a holly. If you have red sprinkles and green Christmas-tree-shaped sprinkles, you’ll be able to make a holly. I outlined an oval for his belly and then flooded it with icing. When everything was dried, I drew on his belly marks with an edible colour marker. You could pipe them on with black icing, but I trusted myself with the marker more!

Totoro Gingerbread Cookies

I experimented with a lot of designs on the Christmas trees. Some just got zig-zag’s, others were outlines, played around with the sprinkle ornaments, and even tried some snowy ones.

Totoro Gingerbread Cookies

What do you think? I eventually got bored of doing the same thing over and over again, hence the variety. I don’t know which one I like best.

Totoro Gingerbread Cookies

Thank you again for following along this year! I’m hoping to do a bit more crafting and baking in 2017. Do you have any New Year’s resolutions?

Totoro Gingerbread Cookies

Sincerely,
Syl