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| Takoyaki! |
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| The best macaroons I've tasted so far! |
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| Very talented origamist |
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| Cosplay |
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| This girl pressured me into wearing a yukata! |
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| Lunch! Shoyu Ramen |
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| The cutest little girl wearing a yukata! |
Showing posts with label desserts. Show all posts
Showing posts with label desserts. Show all posts
Sunday, April 15, 2012
Japanese Sakura Festival
Fun in the sun at the Japanese Sakura Festival. Luckily someone got our tickets beforehand so we skipped the 30 minute queue!
Friday, December 30, 2011
Christmas 2011
Christmas this year consisted of dinner with my landlords on Christmas Eve followed, a few hours later, by dinner at my Aunt and Uncle's house and then finally a late Christmas lunch at my parents house. As you can see, all the food was amazing! I contributed with the baked sweet potatoes, my sister made her famous English trifle, and another of my sisters made lasagne.All in all, I had a wonderful Christmas. I thank God for my family and friends, my health and for helping me mature as a woman. This year has brought me so many blessings,more than I even deserve.
Raspberry Fudge
After checking in Superstore, London Drugs, IGA,Safeway, Wal-Mart, Shoppers Drug Mart and Save-On-Foods for raspberry essence and coming up empty, I almost gave up on the idea of making raspberry fudge. Then I had an epiphany and decided to try the liquor store. I am so lost when surrounded by alcohol but this lady helped me find some raspberry cordial. I was a bit apprehensive about buying such a big bottle but she said I could use it in drinks and baking.
I made this fudge in a similar way to the orange fudge but I added some white chocolate chips, raspberry liquor and a few tablespoons of raspberry jam to the top layer.
I made this fudge in a similar way to the orange fudge but I added some white chocolate chips, raspberry liquor and a few tablespoons of raspberry jam to the top layer.
Candy Cane Fudge
More fudge! I thought it would be fun to try making some festive fudge.
1/2 cup whipping cream
1/2 cup light corn syrup
3 cups semisweet chocolate chips
1‑1/2 cups powdered sugar, sifted
1 cup crushed candy canes
1‑1/2 teaspoons vanilla
1 teaspoon peppermint essence
PREPARATION:
Line 8-inch baking pan with foil, extending edges over sides of pan.
Bring cream and corn syrup to a boil in 2-quart saucepan over medium heat. Boil 1 minute. Remove from heat. Add chocolate chips; stir constantly until chips are melted. Stir in powdered sugar, candy canes and vanilla. Pour into prepared pan. Spread mixture into corners. Cover; refrigerate 2 hours or until firm.
Lift fudge out of pan using foil; remove foil. Cut into 1-inch squares. Store in airtight container.
1/2 cup whipping cream
1/2 cup light corn syrup
3 cups semisweet chocolate chips
1‑1/2 cups powdered sugar, sifted
1 cup crushed candy canes
1‑1/2 teaspoons vanilla
1 teaspoon peppermint essence
PREPARATION:
Line 8-inch baking pan with foil, extending edges over sides of pan.
Bring cream and corn syrup to a boil in 2-quart saucepan over medium heat. Boil 1 minute. Remove from heat. Add chocolate chips; stir constantly until chips are melted. Stir in powdered sugar, candy canes and vanilla. Pour into prepared pan. Spread mixture into corners. Cover; refrigerate 2 hours or until firm.
Lift fudge out of pan using foil; remove foil. Cut into 1-inch squares. Store in airtight container.
Chocolate Orange Fudge
This year I decided to make fudge for my friends for Christmas. It was surprisingly easy to make and tasted great!
Ingredients
2 1/2 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1/2 cup chopped pecans
2 teaspoons grated orange peel
Directions
Line an 8 x 8 inch square pan with parchment paper.
Melt chocolate chips with condensed milk in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Remove from heat and stir in pecans and grated orange peel.
Pour chocolate mixture into prepared pan. Chill 2 hours, or until firm, and cut into squares. Store, covered, in the refrigerator.
Ingredients
2 1/2 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1/2 cup chopped pecans
2 teaspoons grated orange peel
Directions
Line an 8 x 8 inch square pan with parchment paper.
Melt chocolate chips with condensed milk in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Remove from heat and stir in pecans and grated orange peel.
Pour chocolate mixture into prepared pan. Chill 2 hours, or until firm, and cut into squares. Store, covered, in the refrigerator.
Girls' Night!
Farrah invited Sheila and I over to her apartment for another long-overdue get-together. I had so much fun, thank you ladies!I'm very glad my mushroom soup and rice pudding was well-received. Farrah's jerk chicken was awesome, as usual. I forgot to take a picture of the zucchinis though:(
Rice Pudding
Ingredients
3/4 cup uncooked white rice
1 cup milk
1 can coconut milk
1/3 cup honey
1/4 teaspoon salt
1 can tropical fruit
1 tablespoon butter
1/2 teaspoon vanilla extract
1/2 teaspoon cardamon
Directions
In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, cardamon and coconut milk. Cook 2 minutes more, stirring constantly.Add fruit Remove from heat, and stir in butter and vanilla. Serve warm.
Cream of Mushroom Soup (I halved this recipe)
2 tablespoons butter
1/4 cup chopped onion
3 cups sliced fresh mushrooms
6 tablespoons all-purpose flour
2 cans (435 ml each) chicken or vegetable broth
1 cup half-and-half
1/2 teaspoon salt
1/8 teaspoon black pepper
In a large saucepan over medium heat, melt butter. Add onion and sauté 3 minutes or until tender. Add mushrooms and sauté 7 minutes or until tender.
In a small bowl, whisk flour into a small amount of broth until smooth, then stir into pan. Add remaining broth, bring to boil, and cook, stirring until thickened, about 2 minutes. Reduce heat and stir in half-and-half, salt and pepper. Simmer cream of mushroom soup uncovered, 15 minutes, stirring frequently.
Preparation time: 30 minutes
Serves 4 to 6
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| Jerk Chicken |
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| "Don't think you can have fun without me!" |
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| Mushroom Soup |
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| Rice Pudding with Canned Fruits |
Rice Pudding
Ingredients
3/4 cup uncooked white rice
1 cup milk
1 can coconut milk
1/3 cup honey
1/4 teaspoon salt
1 can tropical fruit
1 tablespoon butter
1/2 teaspoon vanilla extract
1/2 teaspoon cardamon
Directions
In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, cardamon and coconut milk. Cook 2 minutes more, stirring constantly.Add fruit Remove from heat, and stir in butter and vanilla. Serve warm.
Cream of Mushroom Soup (I halved this recipe)
2 tablespoons butter
1/4 cup chopped onion
3 cups sliced fresh mushrooms
6 tablespoons all-purpose flour
2 cans (435 ml each) chicken or vegetable broth
1 cup half-and-half
1/2 teaspoon salt
1/8 teaspoon black pepper
In a large saucepan over medium heat, melt butter. Add onion and sauté 3 minutes or until tender. Add mushrooms and sauté 7 minutes or until tender.
In a small bowl, whisk flour into a small amount of broth until smooth, then stir into pan. Add remaining broth, bring to boil, and cook, stirring until thickened, about 2 minutes. Reduce heat and stir in half-and-half, salt and pepper. Simmer cream of mushroom soup uncovered, 15 minutes, stirring frequently.
Preparation time: 30 minutes
Serves 4 to 6
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