Sweet Revenge

 I love Cherries! I bought two bags today and I’m eating like crazy!    

Check out these delicious Cherry Cupcakes that I made last year for my best friend.

Do you guys have any something unique and new cherry dessert  suggestions/recipes? Please do share! Thank You! :)

This is my new favourite! Delicious, cheap, easy and quick! 

I can bake but I can’t cook. Cooking is not for me. I’m not much of a cooker. My Mom and Dad are the best so I think I don’t need to teach my self. 

It’s Monday and still raining! As usual I’m stuck at home. I can’t think of anything else to do and keep my self busy until I came across with this recipe.

I used canned tuna with lemon and put a lot of chopped chili!

It was very delicious! 

Chili Tuna Fettucine from Taste

Ingredients

250g dried fettuccine

45g (1/4 cup) pine nuts

80ml (1/3 cup) olive oil

2 garlic cloves, crushed

2 tbs drained capers, roughly chopped

1 tbs bought chopped chilli (MasterFoods brand)

1 425g can tuna in oil, drained, flaked into large chunks

Salt & freshly ground black pepper

1/2 cup shredded fresh continental parsley

Shaved pecorino, to serve 

Directions

Cook the fettuccine in a large saucepan of salted boiling water following packet directions or until al dente. Drain.

Meanwhile, place the pine nuts in a small frying pan and cook over medium-high heat, stirring, for 1-2 minutes or until toasted.

Heat the oil in a large frying pan over medium-low heat. Add the garlic and cook, stirring, for 1 minute or until lightly browned. Add the capers and chilli, and cook, stirring, for a further 1 minute or until aromatic.

Add the toasted pine nuts and tuna, and cook, stirring, for 2 minutes or until heated through. Taste and season with salt and pepper. Add the fettuccine and half the parsley, and gently toss until well combined.

Divide the fettuccine among shallow serving bowls. Top with the shaved pecorino and remaining parsley.

I omitted the pecorino and capers but forgot to put shredded parsley!

I mentioned in this post that we have beautiful and summer-ish weather. Not today it sucks ! It’s long weekend!!!!! Whyyyyy?!! 

Hiking and Biking were cancelled, because it’s raining! I’m stuck at home. When I’m at home the whole day there’s a 99% possibility that I am going to make something. 

Here we go.

Pop pop popcorn. I used to love popcorn. I still love it. My favourite was the one from movie theatre they’re buttery and addicting. I just couldn’t stop eating. I’m not a fan of store brought popcorn package just because I always end up burning it in the microwave.

Uhh that was before. Now, I can’t eat popcorn because it has butter. 

Today was my first time to popped popcorn! I was very very fascinated and smiling the whole time looking at the pan while these popcorn doing their thing. It actually made my day!

Caramel Bacon Popcorn from A Cozy Kitchen

Inggredients

5-6 slices of bacon

Nonstick cooking spray

3 tablespoons vegetable oil

1/2 cup popcorn kernels

1 1/2 teaspoon baking soda

3/4 teaspoon cayenne pepper

3 cups white granulated sugar

3 tablespoons unsalted butter

2 teaspoons fine sea salt

Directions

Preheat oven to 400 degrees F. Line a baking sheet with parchment and lay bacon side-by-side. Transfer baking sheet to hot oven and cook bacon for 15 minutes, and until crispy and brown. Remove and place on paper towels to drain. When cool, cut into dice-sized pieces.

Lightly coat two large heatproof rubber spatulas and a large mixing bowl with nonstick cooking spray. In a large saucepan or pot with a lid, heat the vegetable oil over medium-high heat. Add the popcorn kernels, cover, and keep the saucepan moving until all of the kernels have popped, about 4 minutes. Transfer the popped popcorn to the large prepared bowl, removing any unpopped kernels.

In a small bowl, whisk together the baking soda and cayenne pepper. In a medium saucepan, combine the sugar, butter, salt, and 1/2 cup water. Cook over high heat, without stirring, until the mixture becomes a light golden-yellow caramel, about 10 minutes. Remove from the heat and carefully whisk in the baking soda mixture (the mixture will bubble up). Quickly fold in bacon bits. Pour the caramel over the popcorn and toss, like a salad, until all of the popcorn is evenly coated with the caramel.

Pour the popcorn onto a large baking pan and quickly flatten and separate it into small pieces while it is still warm. Cool to room temperature, about 15 minutes. Once it is cool, store it in a well-sealed airtight container.

Caramel popcorn will keep in an airtight container in the refrigerator for up to 4 days.

Lemon.. lemon.. lemon.. 

It’s almost summer! Living in the West Coast we have beautiful summer-ish weather and scenery. You could not ask for more beautiful spring day! 

I made these last week along with No Bake Rice Krispies Truffles in honour of Mr. Sun and to make my co-workers happy. 

I love making truffles and this is VERY easy to make too. If you are looking for a elegant and simple dessert this is the best. No bake, No hassle. 

White Chocolate Lemon Truffles from Kitchen Simplicity

Makes 24

Ingredients

1 cup white chocolate

5 Tbsp. unsalted butter

3 Tbsp. heavy cream

pinch salt

1 tsp. lemon extract

icing sugar, for dusting

Directions

Melt chocolate, butter and cream over a double boiler or in a microwave. Stir until smooth.

Stir in salt and extract. Allow to cool slightly before covering with plastic wrap. Refrigerate for 2 hours or until firm enough to handle.

With a melon baller or small spoon scoop out mixture and form into 1 inch balls. Toss with icing sugar to coat.

Store covered in the fridge for up to one week. Freeze for longer storage.

I was ecstatic when my sister’s friend ordered these cupcakes for her big purple and white themed birthday party! 

I wanted to make it simple. I used Yellow and Chocolate cupcakes and homemade marshmallow fondant flowers for cupcake toppers. 

Lovely. I’m very happy with the result. I think they came out beautiful and simple! 

For the super easy marshmallow fondant recipe click here

For the best chocolate cupcakes recipe click here 

I got the fluffiest and very moist yellow cupcakes recipe from this magazine. 

It’s been a while since my last post.

I’m into “no need mixer” these days since my hand mixer broke down. For one year and two months that I’ve been baking I broke down three hand mixers! Yikes! Two were our “home use mixers” and a mixer that I bought after I broke the two. I borrowed my friend’s mixer, but I don’t want to use it a lot. 

Good news! I’m starting to get orders especially cupcakes! Woah! Really?! I also get a lot.. a lot of flattering comments! Yay! #happyface! KitchenAid stand mixer I’m coming!!!!

Back to the truffles.

I bake and give them away. Every time I plan to make something I always make lists (my friends, sister’s friends, neighbours and co-workers) When I saw these I knew I needed to make them and my co-workers popped into my head right away. Two months ago I surprised them with these super cute spring chicks cake pops. 

This was my first time working with rice krispies. It was very very easy to make, but be ready to roll:

melted marshmallows and butter plus rice krispies in a big bowl! Stickyyyy!

Chocolate Dipped Rice Krispies Truffles from Kitchen Simplicity

Ingredients 

1/4 cup butter

40 large marshmallows (5 cups mini or 250g)

1/2 tsp. vanilla

6 cups rice krispies

6 oz. baking chocolate

Directions

-Melt butter and marshmallows over low heat. Stir in vanilla. Remove from heat and 

add rice krispies. Stir until equally incorporated.

-Using a greased 1/4 cup measuring cup, scoop out some of the mixture and form   

 into an egg. Set aside and repeat until all of the mixture has been used up.

-Melt chocolate. Dip the tops into chocolate, then into sprinkles.

-Store covered at room temperature for up to two days. Freeze for longer storage.

Every weekends I wake up around 5 to 6am. This past Saturday I treat my self to panckes. Nothing fancy as long as I have maple syrup it’s all good.

The last time I had pancakes was two months ago. This is the same recipe from my previous post of dairy/egg free pancakes 

Children love marshmallows! When I asked them why their answers were simple. It’s soft, yummy, yum yum yum, because I loveeee marshmallows, it’s colourful, it’s like magic and so on. They couldn’t get more adorable! But unlike these children I am not fond marshmallows growing up. It’s not part of my childhood. For some reason I just dion’t like it until now. 

So what’s the point of making these? I’m just curious how to make these soft and yummy treat. I couldn’t believe how easy it was!

I enjoyed making these so I bought the book Marshmallow Madness and I couldn’t wait to try the other variations. 

This cake was not part of my friend’s request.

Here’s a little story.

I made this cake for her boyfriend’s birthday. She requested to put a Happy Birthday C and K (his boyfriend’s niece) on top of the cake. One cake for two people. Not a bad idea.

Then, I asked her how old K is. She’s turning 1. I’m glad I asked. 1 year old, big deal or not I think this little girl deserve to have her OWN cake. Right? So I decided to make her a ruffle cakelet.

I made a 8” round yellow cake and cut it in half. I used a 4” round cookie cutter to cut three 4”.  It came out like this: A fluffy naked Yellow Cake with Classic Buttercream Frosting.

I made a banner too. That’s her name, KAIA.

I enjoyed piping this ruffle cake. I can’t wait to make another one again. 

I’m back in the kitchen! Yay! I didn’t bake for almost a month and it felt like forever! I borrowed my friend’s hand mixer to make this cake since mine broke down last month!

Last Friday night I made this cake for my friend’s boyfriend birthday. He doesn’t like cream cheese or butter cream frosting so I made whipped cream frosting for the first time. I got the recipe from Joy of Baking and it came out really good! Heavy Whipping Cream or Heavy Cream doesn’t exist up here in Canada. If you want to make whipped cream frosting use a Whipping Cream with 36% or more butterfat like this one that I got from Whole Foods or you can use store brought whipped spray cream.

I’ve never decorated with whipped cream frosting before. It took me forever to pipe this cake and I find it quite difficult. Smooth piping didn’t work well so I made it look like scrambled egg frosting. Thanks goodness my friends are fan of the “cake” not the decorating style! They loved the cake too! 

Strawberry Shortcake Cake from The Pioneer Woman

Ingredients

1-1/2 cup Flour

3 Tablespoons Cornstarch

1/2 teaspoon Salt

1 teaspoon Baking Soda

9 Tablespoons Unsalted Butter, Softened

1-1/2 cup Sugar

3 whole Large Eggs

1/2 cup Sour Cream, Room Temperature

1 teaspoon Vanilla

1 pound Strawberries

Directions

IMPORTANT: Be sure to use a cake pan that’s at least 2 inches deep! Before baking, the batter should not fill the pan more than halfway.

Sift together flour, salt, baking soda, and corn starch.
Cream 9 tablespoons butter with the sugar until light and fluffy. Add eggs one at a time, mixing well each time. Add sour cream and vanilla and mix until combined. Add sifted dry ingredients and mix on low speed until just barely combined.

Pour into greased and floured 8-inch cake pan. Bake at 350 degrees for 45 to 50 minutes, or until no longer jiggly like my bottom. Remove from cake pan as soon as you pull it out of the oven, and place on a cooling rack and allow it to cool completely.

Stem strawberries and slice them in half from bottom to top. Place into a bowl and sprinkle with 3 tablespoons sugar. Stir together and let sit for 30 minutes. After 30 minutes, mash the strawberries in two batches. Sprinkle each half with 1 tablespoons sugar and allow to sit for another 30 minutes.

Cake Preparations

Slice cake in half through the middle. Spread strawberries evenly over each half (cut side up), pouring on all the juices. Place cake halves into the freezer for five minutes, just to make icing easier.

Remove from freezer. Use a little less than 1/3 of the frosting to spread over the top of the strawberries on the bottom layer. Place the second layer on top. Add half of the remaining frosting to the top spreading evenly, then spread the remaining 1/3 cup around the sides.