Tokachi Quiche

I had the opportunity to visit Tokachi in Hokkaido in the last week of February. In my one week there, I was introduced to the wonders of Tokachi’s agricultural industry and, was impressed that many of the cafes and restaurants there make their dishes using ingredients grown locally. In fact, many of the cafes there actually have a field in front of them where they grow their own wheat/corn/beans.

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Gluten-Free Orange & Cranberry Cookies

A couple of friends have been asking if I’d be doing cookies for Chinese New Year. I don’t know why but … I don’t like making cookies. However, for some strange reason today, I felt like making a batch of gluten-free cookies. I’ve got lots of oranges and dried cranberries lying around so I got around making another bake that’s quite suited for the Chinese New Year season.

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Kaffir Lime & Leaf Mini Bundt Cakes

When the husband makes a dish, he buys enough ingredients to make the dish like 10 times over. He made tom yum soup for lunch last week and with that, he bought a pack of kaffir lime leaves. With lots of lime leaves left over, I wondered if a dessert can be created with an ingredient typically used to make spicy soups and curries.

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Cointreau Bundt Cake with Nutella Swirls

Okay, so those of you who have been waiting with bated breath as to what the boozy Chinese New Year special is … it’s THIS.

Obviously, with mandarin oranges being THE FRUIT of the season, this would have to be orange-related. So this cake is a Cointreau-soaked work of wonder with Nutella swirls and orange peel bits in it.

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Mini Orange Bundt Cakes with Cream Cheese Stuffing

Initially, the plan was to introduce these lovely gems at a pop-up at the end of this month. Unfortunately, it seems like I can’t because you need a proper commercial food vendor license to sell in a public space. Right now, I can only make and sell from home. The plan for 2015 is to finally obtain a food vendor license and find a shop space to sell my stuff in public. Until then …

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Banana & Choc Chip Cupcakes with Peanut Butter & Jelly Frosting

I discovered peanut butter pretty late in my life. But it was love at first taste. For me, I prefer the crunchy variety more than the creamy ones. I mean, seriously, it’s peanuts! Nuts ARE supposed to be crunchy, no? The creamy ones just taste over-processed. This recipe uses crunchy peanut butter – unsweetened. The jelly part of the frosting involves mixing your favorite berry jam into half the buttercream.

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Red Velvet Crepe Cake

So I was up for a challenge today and I wanted to make something … different. I chanced upon a recipe for red velvet crepes and thought, “How about a crepe cake?” The “fashionable” thing to do these days, it seems, is to pile them up and make a cake, each crepe layer topped with a layer of cream. The prettiness of it all comes through when you slice the cake.

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Flourless Carrot Cake

Finally! I’m getting round to writing about the Flourless Carrot Cake. I first made it for my friend Vanessa’s birthday in June. Her dad, Uncle Vincent, wanted to order a cake for her and he asked me to make something that she would like. At that time, Vanessa was doing personal training with Simon and was watching her carb intake. So, ever the “supportive” friend (haha!), I decided to try my hands on a making a flourless cake.

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