Hello hello!

3 04 2014

It has been a while! If you are reading this, thank you thank you thank you for still taking the time to give this lil blogger a chance. Don’t let me bore you with why I was missing in action, I am just glad to be back here and having a platform to write again.

So excited I don’t even know where to start! What have I been up to…

Last thing I ate:
Home made mini apple muffin, an oldie but a goodie recipe that I shared with you guys back in 2012! Speaking of which, clearly I am not on my wheat free diet anymore. I did use whole wheat to bake it though…

Last thing I watched:
The Voice ! Used to not get what the hype is all about, b ut now I am a fan! My favourite part is the relationship between the coaches – love love love them. Oh and whenever they steal.

Last time I ran:
Happy to share that it was only yesterday. And in about an hour, I am off to my gym for EPOC workout. I will be posting more about this EPOC workout shortly so stay tune !!

Last time I cooked:
Do salad and grilled cheese count as cooking? They were damn good though, I made pesto grilled cheese yesterday, and kale salad with honey balsamic vinaigrette yesterday – with boiled egg for extra protein!

My one last news:

photo 4

Hell to the yes, I am wedding dress shopping! So please expect a lot of wedding posts in the next few months!

So good to be back, and looking forward to reconnecting with you all.

Xx





Sweet Craving.

13 03 2012

I know this is not wheat free, BUT it makes up for it by being super healthy (anything with this many apples in it is healthy!) and amazingly delicious.

I have quite a bit of time to myself this weekend, and the apartment to myself. With constant sweet craving, I decided to do some baking, with basic ingredients I can find around the house. Now, I have used the recipe from Smitten Kitchen before (chocolate wafers, featured here) and I liked it, so I gave another one of her recipe a try, this time with Mom’s apple cake.

What I changed here is that I halved the recipe since I didn’t have enough flour, substituted vegetable oil with olive oil, and orange juice with apple juice, just because that’s all we had. And I didn’t use any nuts, just because. I also added a splash of rum for that extra kick. Oh and I used a normal cake pan since we didn’t have anything fancy.

The finished product, which smelt soooo goooooood! The cake came out dense with crispy crust, but slightly gooey yet crunchy with the apple, which is such a good balance. Just the right amount of sweetness, with a hint of sourness with the apple, it’s the kind of sweetness that doesn’t sicken you even after a while. Almost a guilt free kind of delicacy.

The only problem for me though, is that it didn’t come out pretty, which is why this picture is a close up. When I baked it, I sandwiched the apple chunks in the middle which I guess couldn’t hold the cake together in one piece? So when I flipped it the cake pan, my cake gracefully (not) split in half. I don’t know if it was because I used too many apples (I used 4 instead of 3), or I chopped them too big, or because they weren’t spread out enough in the batter.. Good thing it’s all for me, because I wouldn’t serve that to anyone, however delicious they were.

I made this Saturday I think, and I have been eating it for three days straight, and I want to make another batch – it was that good. And they’re still good overnight (or apparently better overnight)! I will definitely be making this again.





Caramel Apple Christmas.

27 12 2011

Happy Boxing Day! Hope you all had a wonderful Christmas with your family and friends. I’m sure that each and everyone one of you have a unique way of celebrating this holiday, and for me this year, it has been all about food.

I tried making turkey the year before last, and I thought it turned out all right. I’m not a big fan of the big bird to begin with but it was good, but way way too big! So I was thinking that this year, I was going to try something much smaller, like perhaps a Cornish hen per person, or maybe even quail. Something smaller because they just taste better, easier to handle, so I can just focus on making a kick ass stuffing, instead of worrying about the 10lb turkey like last year.

Well that didn’t happen. I didn’t get to have my second round at making a Christmas bird. Instead, I had a request to bake an apple crisp, which in all honesty, was probably up my alley more than birds. Besides, if apple crisp was going to be more appreciated than my small bird, I will gladly make apple crisp instead. I looked up a couple of recipe and came across this one website, Patina White by Beth Schaleben for her best caramel apple crisp. What was different is that she uses quite a bit of vanilla pudding mix in her recipe, and to be completely honest, I was sold when she sounded so convincing that this was really the best recipe for caramel apple crisp.

Layer 1:

I really wish I cut the apples bigger because once cooked, the texture was pretty much gone, I was hoping for something crunchier. In the recipe, they merely said “slice it” and I made an executive decision to make it this small. Still delicious though, not too sweet. In this, white sugar, vanilla pudding mix, lemon juice, cinnamon.

Layer 2:

caramel. The recipe had its own way of making caramel, but she also said that we can use one of those ready made sundae caramel toppings. I wasn’t bothered to go through her recipe, nor did I want to use the store bought one, so I used this recipe I found for banoffee pie. Basically I boiled a whole can of sweetened condensed milk for three hours, and voila, delicious caramel.

The best part was that the caramel was being made while I prepared for the other two layers.

Layer 3:

In this, quick oats, butter, brown sugar, and more vanilla pudding mix. I was a little hesitant about this much vanilla pudding mix in a recipe, especially when it’s not the usual ingredient people use in apple crisps. The comments on this recipe did say that this recipe was tad bit too sweet, but again, being the unquestioning reader that I am, I followed the recipe exactly especially because the writer of the recipe insisted I use this much vanilla pudding mix. She actually noted (TRUST ME) right after she listed two boxes of vanilla pudding mix in the list of ingredients.

Final product:

Indeed, tad bit too sweet, but still good nevertheless. Definitely have them with either whipped cream, custard, or ice cream because those will help with this excessive sweetness. It was delicious though, don’t get me wrong!

Next year: definitely making small bird!! And if you were wondering, this is my 10lb turkey from two years ago: