Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts
Bang Bang
Monday, 11 May 2015
With the weather in Canada finally warming/lighting up, I couldn't contain the excitement that was to go and eat some frozen desserts. It has always been a tradition for my homeslice and I (even if the weather was cold, haha) and honestly, I hadn't seen him since archery tag for my uber belated birthday celebration, so we decided to meet up about two weeks ago.
Friday, 10 October 2014
I recently went to Isshin again with my homeslice as a means for him to try a new ramen place and to cheer him up after three long weeks of hell. I felt pretty accomplished from seeing his delight in the deliciousness of his meal (he ordered the Spicy Black Tan Tan Ramen, which was pretty good also!) and the excitement he had for wanting to bring our other friends to this magical place as well. After dinner, I thought we'd be getting frozen yogurt because that's usually our tradition, but he had another awesome place in mind.
After meandering through Kensington Market, we finally arrived at Millie Creperie. The logo instantly caught my eye, as it was simple, playful and clean at the same time (oh, and the fact that the font was in Lobster? Instant eye catcher).
Millie was a small little shop with a mix of wooden decor and black tables that oddly reminded me of a combination of IKEA and MUJI (then again, it is a Japanese creperie). I think that impression greatly heightened from the fact that they use iPads instead of clunky cash register machines, making them seem even more sleek and tech-savvy.
I wasn't expecting crêpes that night, but that works just as fine too. The last time I had one was when I was in Las Vegas with my family, which funny enough, was also Nutella Banana flavoured.
What makes this crêpe experience different from most, as you can probably tell, is that it's folded into a cone instead of the conventional method of being laid out on a plate. It makes the experience more whimsical in a way, and it greatly changes the tasting experience too (at least, that's how I found my crêpe.... it may be different with other flavours?). As I started, I was met with an abundance of whipped cream and banana slices. It wasn't until the last third of the crêpe cone that I tasted the undeniable richness that is Nutella. This, along with a recent Bubble Tea flavor from Chatime, reminded me of my love for the heavenly combination of hazelnut and chocolate. I swear, you can't go wrong there!
Before I received my crêpe, I saw that Millie Creperie also served hot/main meal food. A friend of mine saw my instagram and told me that their blood orange sorbet was amazing as well. Looks like I'm going to have to venture back to Kensington Market sometime.... :)
After meandering through Kensington Market, we finally arrived at Millie Creperie. The logo instantly caught my eye, as it was simple, playful and clean at the same time (oh, and the fact that the font was in Lobster? Instant eye catcher).
Millie was a small little shop with a mix of wooden decor and black tables that oddly reminded me of a combination of IKEA and MUJI (then again, it is a Japanese creperie). I think that impression greatly heightened from the fact that they use iPads instead of clunky cash register machines, making them seem even more sleek and tech-savvy.
I wasn't expecting crêpes that night, but that works just as fine too. The last time I had one was when I was in Las Vegas with my family, which funny enough, was also Nutella Banana flavoured.
What makes this crêpe experience different from most, as you can probably tell, is that it's folded into a cone instead of the conventional method of being laid out on a plate. It makes the experience more whimsical in a way, and it greatly changes the tasting experience too (at least, that's how I found my crêpe.... it may be different with other flavours?). As I started, I was met with an abundance of whipped cream and banana slices. It wasn't until the last third of the crêpe cone that I tasted the undeniable richness that is Nutella. This, along with a recent Bubble Tea flavor from Chatime, reminded me of my love for the heavenly combination of hazelnut and chocolate. I swear, you can't go wrong there!
Before I received my crêpe, I saw that Millie Creperie also served hot/main meal food. A friend of mine saw my instagram and told me that their blood orange sorbet was amazing as well. Looks like I'm going to have to venture back to Kensington Market sometime.... :)
Tuesday, 29 July 2014
So I was supposed to write this yesterday.... But I got so tired that I kind of just conceded to what my body needed and took a nap right after I got home from work...
Let me start off by saying that I haven't baked for a LONG time —especially cupcakes. I had a few bouts of making Tiramisu here and there but that's different. Anyway, I finally had reason to bake (ya I know, it's a bit pathetic that I need a reason to), as a few of my coworkers have been nagging me saying, "Melody, when are you ever going to bake something for us?!" So I did. The Vietnamese payroll lady at my work asked if I could make Tiramisu cupcakes and I granted her request, even though I haven't made anything but Tiramisu lately (she was so overjoyed when she saw them). Cupcakes are different though, that's for sure.
As an enthusiastic baker, I tend to modify the ingredients a little here and there to optimize the taste to my liking, or just be a little healthier. Or at least try to, haha. So below is a modification of the original recipe from my cupcake bible (*ahem* basically the cupcake recipe book from Martha Stewart).
Mind you, I ended up making enough batter for 24 cupcakes and not 18, so if you want to cross-reference onto the original recipe and add in some of my recommendations, feel free to do that also!
CUPCAKE BASE
• 2½ cups all-purpose flour
• 1½ tsp baking powder
• ½ cup milk
• 2 tsp. vanilla extract*
• 3½ tbsp. unsalted butter
• 4 whole eggs + 4 egg yolks
• 2 cups sugar
For the next part of the recipe, I actually kind of read the recipe wrong and yielded WAYYYY too much syrup for my own liking. I ended up using only half of what I made, so I would definitely lessen what I have listed here.
COFFEE-MARSALA SYRUP
• 1 cup of boiling water
• ½ cup of espresso powder
• 15 ml of marsala*
• ½ cup of sugar
MASCARPONE FROSTING
• 1¼ cup whipped cream
• 300 mg mascarpone cheese*
• ¾ cup confectioners' sugar, sifted
• cocoa powder for sprinkling afterwards
As per my recommendations? That is what that asterisk is for :)
2 tsp. vanilla extract* — The original recipe called for vanilla beans to be used, but either the ones sold at Bulk Barn are not the kind I should be buying/they suck, or the beans essentially don't bring out much flavour, causing me to reconsider to opt for vanilla extract instead. I actually used only 1 teaspoon, and after test tasting my own cupcake while at work, I think two would've enhanced the flavour a bit more.
15 ml of marsala* — I don't know about you, but I favor coffee tasting Tiramisu over the alcoholic prominent kind. Yes, the alcoholic prominent kind is probably more "authentically Italian" but I've always kind of disliked the taste of alcohol anyway. I also added less marsala than was suggested in the original recipe because I was catering to work people, and I didn't want to feel like I was drugging them or anything >.<
300 mg mascarpone cheese* — Honestly, I added more cheese than suggested partially because it was kind of awkward to leave less than 100 mg sitting in the tub that I bought, waiting to be used next time (but requiring me to buy more cheese because 100 mg is not enough to satiate a sufficient batch of whatever I'd be making) and I thought, "Hey, more fancy cheese the better right?". Plus, it helps that a coworker really liked the icing!
My overall thoughts? It seems that the general consensus enjoyed my cupcakes (or maybe they were just being nice??) and after eating one myself, they didn't turn out half bad.
P.S. In the original recipe, they say to brush on the coffee-marsala syrup until you run out. I'd say that's about right, but if you want a better idea of a good amount, I'd say about 4-5 layers to really bring that coffee taste out :)
Let me start off by saying that I haven't baked for a LONG time —especially cupcakes. I had a few bouts of making Tiramisu here and there but that's different. Anyway, I finally had reason to bake (ya I know, it's a bit pathetic that I need a reason to), as a few of my coworkers have been nagging me saying, "Melody, when are you ever going to bake something for us?!" So I did. The Vietnamese payroll lady at my work asked if I could make Tiramisu cupcakes and I granted her request, even though I haven't made anything but Tiramisu lately (she was so overjoyed when she saw them). Cupcakes are different though, that's for sure.
As an enthusiastic baker, I tend to modify the ingredients a little here and there to optimize the taste to my liking, or just be a little healthier. Or at least try to, haha. So below is a modification of the original recipe from my cupcake bible (*ahem* basically the cupcake recipe book from Martha Stewart).
Mind you, I ended up making enough batter for 24 cupcakes and not 18, so if you want to cross-reference onto the original recipe and add in some of my recommendations, feel free to do that also!
CUPCAKE BASE
• 2½ cups all-purpose flour
• 1½ tsp baking powder
• ½ cup milk
• 2 tsp. vanilla extract*
• 3½ tbsp. unsalted butter
• 4 whole eggs + 4 egg yolks
• 2 cups sugar
For the next part of the recipe, I actually kind of read the recipe wrong and yielded WAYYYY too much syrup for my own liking. I ended up using only half of what I made, so I would definitely lessen what I have listed here.
COFFEE-MARSALA SYRUP
• 1 cup of boiling water
• ½ cup of espresso powder
• 15 ml of marsala*
• ½ cup of sugar
MASCARPONE FROSTING
• 1¼ cup whipped cream
• 300 mg mascarpone cheese*
• ¾ cup confectioners' sugar, sifted
• cocoa powder for sprinkling afterwards
As per my recommendations? That is what that asterisk is for :)
2 tsp. vanilla extract* — The original recipe called for vanilla beans to be used, but either the ones sold at Bulk Barn are not the kind I should be buying/they suck, or the beans essentially don't bring out much flavour, causing me to reconsider to opt for vanilla extract instead. I actually used only 1 teaspoon, and after test tasting my own cupcake while at work, I think two would've enhanced the flavour a bit more.
15 ml of marsala* — I don't know about you, but I favor coffee tasting Tiramisu over the alcoholic prominent kind. Yes, the alcoholic prominent kind is probably more "authentically Italian" but I've always kind of disliked the taste of alcohol anyway. I also added less marsala than was suggested in the original recipe because I was catering to work people, and I didn't want to feel like I was drugging them or anything >.<
300 mg mascarpone cheese* — Honestly, I added more cheese than suggested partially because it was kind of awkward to leave less than 100 mg sitting in the tub that I bought, waiting to be used next time (but requiring me to buy more cheese because 100 mg is not enough to satiate a sufficient batch of whatever I'd be making) and I thought, "Hey, more fancy cheese the better right?". Plus, it helps that a coworker really liked the icing!
My overall thoughts? It seems that the general consensus enjoyed my cupcakes (or maybe they were just being nice??) and after eating one myself, they didn't turn out half bad.
P.S. In the original recipe, they say to brush on the coffee-marsala syrup until you run out. I'd say that's about right, but if you want a better idea of a good amount, I'd say about 4-5 layers to really bring that coffee taste out :)
Wednesday, 9 April 2014
Destiny is a bubble tea and snack franchise that can only be found in the Richmond Hill and Markham area. I don't go there very often, and as said in a previous post, I didn't expect to go here that day. Comparing Destiny to my local bubble tea joints is not the fairest comparison, as each place has its strengths and weaknesses. I would say my local BBT places are better in the main meal compartment, while Destiny has more variety and quality in their desserts.
The particular branch I went to didn't have the best interior decor (or rather, nothing spectacular in my perspective), so I neglected to take a picture of my surroundings. It may also be the fact that I was hoping for the super soft and comfy sofa like booth seats (that I so vividly remember from my first time at the Richmond Hill branch) only to be left with hard dull plastic ones.
From left to right: Hazelnut Latte, Green Tea Latte, Cappucino Latte?
That day was kind of chilly, so my parents and I decided to order a warmer drink. Being the green tea fanatic that I am, I was pleased that a latte form of the flavor was available at the bubble tea place. I don't know if I missed the fine print on the menu, but somehow I assumed that tapioca would be included (bubble tea ordering fail) so my experience was a bit lacking when I got my drink. Also, I think I got too used to the flavoring of the Matcha Green Tea Latte at Second Cup, because the one I got at Destiny didn't have as strong as a flavor. I wouldn't add sugar to it per se; maybe they didn't use as much Matcha Green Tea powder? I tried a bit of my mom's Hazelnut Latte and the taste was a bit on the tame side too. Hmm.
My dad decided to order a slice of cake for $5.99. I think he got the chocolate truffle one. While I didn't take a bite, I could tell it was incredibly moist and even looking at the photo now, I kind of regret not taking a bite.
I myself got tempted to order a slice of cake too. I opted for the cookies and cream slice. Again, this slice of cake was moist, the chocolate ganache layer on the top wasn't too hard or thick, and there wasn't too much cream, which was perfect in my eyes. I enjoyed every bite I had of this medium sized slice and even though I wasn't that hungry for dinner later that night, I'd say it was totally worth it!
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