I amazed myself this week: I successfully & deliciously made a 3-tier cake. I really felt like a Princess of Treats and sharing this yummy sweetness with my family & friends brought me joy.
I used a recipe from Cool Layer Cakes to make this treat.
Thank you, Mom, for being around to experiment with new methods of baking. I can’t wait to try another new treat soon.
Leaving you with this song: it reminds me to dream big and try new things.
Have a good week ahead.
I have come far in my poetry journey. I have filled 3 notebooks with my thoughts and feelings which become poems. My inspiration comes from family, Disney songs and videos I watch.
Here is one I would like to share.
The Forest Beast
He lives in a forest
with dark green leaves
No one in sight
with his white horns,
large feet and hands,
very sharp fingernails.
His nose is long like a slide or an elephant’s.
His teeth have not been cleaned since 1982.
Gentle blue eyes gleam through
Shaggy scraggly fur.
His wobbly and gloomy legs give him pain.
He loves to chew on
Fishbone and pick
Berries and munch on
Cashew nuts and
He is alone and lonely. He means no
harm, but everyone is frightened by
the way he looks.
All he wants is to see the
World around him.
Have a good week ahead.
This February has been busy. My father, mother told me about what is going on with the Novel Coronavirus. I have chosen to cancel many appointments and to stay at home. I keep myself busy by cooking & baking for my family. My sister and I take turns to make dinner. It is so much fun.
Enjoy the pictures of these goodies. Recipes will follow soon.
Dark Chocolate Cupcake for Godpa’s birthday
A slice of Tiramisu Cake
Rum & Raisin Cupcakes for Grandparents’ Anniversary
Potato Pancakes for dinner
Keep safe & healthy!
Janey is my Baking Friend. She is fun to bake with because she has new recipes to try out, like Doggie Treats, super cupcakes, super brownies! She gave me good ideas for how to make vegan & other special goodies. I made this birthday cupcake for her to show my love & appreciation for her. They are vegan & gluten-free so her family can also enjoy them! ~Jo~
Very Chocolatey Cupcakes
- 1 Tbsp ground flax mixed with 3 Tbsp water
- 225g sugar
- 130g gluten-free flour (we use Orgran All-Purpose Gluten-free)
- 60g cocoa powder
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 125 ml nut milk (we use almond)
- 4 Tbsp vegetable oil (we use olive oil)
- 1 tsp vanilla extract
- 125 ml boiling water
- Pre-heat the over to 180 degrees centigrade. Line muffin trays with cupcake liners.
- Mix the flaxseed with the 3 Tbsp of water.
- Combine sugar, flour, cocoa powder, baking powder, baking soda & salt in a bowl. Mix well.
- Add flaxseed mixture, milk, oil & vanilla extract. Beat well until glossy.
- Gently stir in the boiling water.
- Pour the liquid batter into the cupcake liners until about 2/3 full.
- Bake for 35 minutes, or until a toothpick comes out clean.
- Remove from the oven and let the cupcakes sit in the tray for about 5 minutes.
- Remove cupcakes from the tray & place on wire rack to cool completely before frosting.
- Frost with Vegan Chocolate Buttercream.
Very Chocolatey Buttercream
- 200g vegan butter (we use Nuttelex)
- 2 tsp vanilla extract
- 200g icing sugar
- 85g cocoa powder
- 4 Tbsp water
- Cream the butter until light & creamy.
- Add vanilla extract & mix well.
- Sift in icing sugar & cocoa powder. Combine well.
- Gradually add water, a little a time, beating it in. Stop when you achieve the desired consistency.
Christmas is our favourite holiday. I took this inspiration of candy canes because they remind me of Chrismas magic. The red and white colour, and its shape are very Christmassy. The minty taste is what Christmas treats taste like to me. And they remind me of the most important part of the season: the gift of giving.
Brownies are one of my favourite treats. We put them together to come up with a treat we could share with our family & friends. We hope you enjoy it! Love, Jo
Adapted from Fat Witch Brownies by Patricia Helding.
- 170g melted butter
- 67g cocoa powder
- 350g sugar
- 4 large eggs
- 2 tsp peppermint essence
- 130g flour
- 1/2 tsp salt
- Grease or line a 9in by 9in baking pan. Preheat the oven to 180 degrees centigrade.
- In a small saucepan, heat the butter over low heat until just melted (not browned). Set aside to cool for 5 min.
- Pour butter into a large mixing bowl.
- Add the cocoa powder and sugar. Mix till well-blended.
- Add eggs one at a time, mixing after each, until the mixture smooth and shiny.
- Add the peppermint essence until mixed well.
- Measure in the flour and salt into the batter. Fold until there is no trace of the dry ingredients (do not overmix).
- Spread the mixture evenly into the baking pan.
- Bake for 30 min or until a toothpick inserted in the centre comes out clean, or with only crumbs, not batter, on it.
- Cool on a rack for about an hour. Cut just before serving.
Today is my sister’s birthday. She inspires me in my favourite things: for my fashion paper dolls, she buys me lots of pretty paper; in Maths, she helps me to get my homework right; in Baking, she gives me ideas for new cupcakes and sometimes bakes with me.
I have created a Yuzu Cupcake for her because she loves yuzu! Happy Birthday, Meg!
Continue reading “A tart Yuzu Cupcake for my Older Sister”
The month of November is a season of being thankful. We celebrate many birthdays: Dad, Por Por, Godma, Aunty Kem and Aunty Janice. We are grateful for them in our lives!
I am also excited because every Thanksgiving we go to Aunty Janey’s home. Aunty Janey is a great baking friend. This cupcake is inspired by the pumpkin pie she makes. Pumpkins also remind me of Fall, so this is a good time to make it.
Hope you enjoy this tasty cake! Love, Jo Continue reading “Thanksgiving: Pumpkin Cupcakes with Maple Syrup Frosting”