May 10 or “The day I graced the planet” as Puche claimed. This was another long weekend filled with drunken celebrations. Abdul (aka Puche Liinoo) has always been a sociable person with copious amounts of friends. So when he decided to celebrate his birthday last weekend, his friends partied with him until the very end. No wonder he loves Liverpool FC so much. This English team’s slogan states: “You’ll Never Walk Alone,” which I guess Puche truly believed in. Because as we poured him one shot after the other (to the point of passing out), his friends stood by him.

Speaking of Liverpool, it was only fitting that I made this crazy fan one of his dream cakes. For this event, I made a sponge layer cake, moistened with simple syrup, enveloped in white fondant, and decorated with a simplified version of the Liverpool FC logo. This was my first time working with fondant and I must say, it was quite challenging but I did learn a lot. I watched tonnes of Youtube videos and read a bunch of tips online on how to manage fondant. In the end, I think it still looked esthetically pleasing.

Happy Birthday again, Mr. Liinoo!!!!!

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Sponge Cake (taken from thecandidappetite)

Ingredients

6 eggs
1 cup white sugar
1/4 cup water
1 teaspoon vanilla extract
1 cup cake flour
1/2 teaspoon cream of tartar
1/4 teaspoon salt
White and Red fondant

Directions

1. Preheat oven to 325°F. Line bottom of two round ungreased 8 inch pans with wax paper.
2. Separate the eggs into two mixing bowls. Start by beating the egg yolks until very thick and lemon colored. Beat in sugar gradually. Add water and vanilla extract. Mix in the flour.
3. In another bowl, beat egg whites until frothy. Then add cream of tartar and salt. Beat mixture until whites are stiff, but not until they are dry. Fold the whipped egg whites mixture into yolk mixture, carefully, so as to not deflate the egg whites.
4. Divide the batter evenly between the two 8 inch pans. Bake for one hour, or until golden brown and a toothpick inserted in the middle comes out clean. Rotate the pans halfway through, to ensure even baking.
5. Allow the cakes to cool on a cooling rack. Invert the cakes.

For simple syrup

1. Mix 1/2 cup sugar and 1/2 cup water into a small saucepan on medium-high heat.
2. Whisk frequently until the mixture comes to a simmer. Remove saucepan from heat and let it cool to room temperature.

Close up of the logo.

A few weekends ago, my special someone celebrated his birthday. The 3-day long celebration began on Friday night when we had a traditional birthday dinner at the family’s favorite restaurant, Congee Wong (Leslie & Finch). In the Asian culture, we usually have some type of noodle dish, which the birthday celebrant has to eat first, as the act alludes to having a longer life. For this meal, we had a delicious Pad Thai (yummmm!) 

The following day I spent all morning in the kitchen baking away a cake inspired by the Summer-themed party of that night. That evening we went to North Beach Volleyball to get back into that Summer feel while spiking and diving in the sandbox. We had a few volleyball veteran friends join us as well as some new faces who wished to learn the sport (which we were more than happy to show them how it was done). We concluded the night by having a slice of my special Piña Colada Cake (sorry there’s no alcohol in this one, but if you want to add some, feel free to do so. I would suggest brushing the cake with a rum simple syrup). It was definitely one great night. Happy Birthday B!

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Piña Colada Cake (adapted from Whisk Kid)

Ingredients

Pineapple Lime Filling

1 (567 g) can crushed pineapple in juice (no sugar added)
1 c (198 g) sugar
1/4 c (59 ml) lime juice (from about 2 limes)
1 tsp vanilla

Brown Sugar Cake

1 3/4 cup (414 ml) buttermilk*, divided
5 eggs, room temp
2 tsp vanilla
3 3/4 cup flour
1 3/4 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 1/4 cup (319 g) brown sugar
1 cup (237 g) butter

Whipped Cream, for frosting

Toasted shredded coconut, for garnish

Directions

Preheat your oven to 350F.Grease and flour two 8” cake pans and then line the bottom of the pans with parchment paper. Set aside.

1. In a medium bowl, whisk together 1/4 cup of buttermilk, the eggs and the vanilla. Set aside.
2. Combine the flour, baking soda, baking powder and salt in a large bowl. Add the brown sugar, butter, and 1 1/2 cups of the buttermilk, and mix on low to incorporate. When evenly combined, beat on medium speed until light and fluffy, 2 to 3 minutes.
3. Pour 1/3 of the egg mixture into the batter and beat just to combine. When fully incorporated, scrape down the sides of the bowl and add another 1/3. Repeat until all of the egg mixture has been added. Divide the batter amongst the prepared pans and bake 25-28 minutes, or until the top springs back when lightly pressed. Cool cakes in pans on a rack for 10 minutes, then remove from pans, wrap in plastic wrap and place in the refrigerator to cool (doing so will ensure that the cake stays moist), about 4 hours.

For Pineapple-Lime Filling:

1. Combine the pineapple, sugar and lime juice in a small saucepan. Bring the ingredients to a simmer, stirring frequently.
2. Cook until most of the liquid has evaporated and the pineapple has a jam-like consistency. Remove from heat and allow to cool completely before using.

Assembly

Trim the top of the cakes to ensure that the surfaces are flat. Invert the cake onto your cake holder or stand. Cover with 1/2 of the Pineapple-Lime filling. Top with some whipped cream. Add the second layer of cake and cover the top and sides with whipped cream. Garnish the sides and top with the toasted shredded coconut.

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FOOD SCIENCE FACT

The Piña Colada drink originally came from Puerto Rico and has been around since the 1950s. The island’s famous drink consists of rum, coconut cream and pineapple juice. However cookbook author, Martha Rose Shulman has recently put a new twist to this alcoholic beverage. In her article, Recipes for Health, Shulman features a unique Arugula Piña Colada recipe. So why is this drink super healthy? Well first of all, she subtracted the alcohol which reduces the caloric content (FYI, alcohol contains 7 Cal/g) of the drink. Secondly, she added arugula which provides extra fiber, as well as essential vitamins and minerals. This drink is packed with so much goodness that it is practically a meal replacement!

Image by Andre Scrivani from The New York Times

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HEALTH TIP

Some people, like me, cringe at the sound of “whipped cream.” So if you want a frosting that still has some health benefits to it, try this coconut milk frosting recipe. As my mentioned before in my Coconut Cupcake post, coconut milk provides so many nutritional benefits such as antioxidant and anti-inflammatory properties. And if the fat content is your main concern, coconut milk contains the “good” kind of saturated fat which is metabolized quickly and therefore does not linger long in your body.

This week one of our dear friends from France is leaving us and will be returning to his home country. Despite the brief period of time that he spent with us, every moment with Alain was truly memorable. So to bid our French friend farewell we, his “Canadian” friends, threw him a over the top Goodbye party. Aside from the endless alcohol consumption throughout the night, we celebrated with these adorable Strawberry Crepe Cupcakes which I fashioned to form the Canadian flag.

Tu vas nous manquer, cher ami. Nous te souhaitons de bonne chance à tous tes affaires chez toi. Nous avons bien s’amusé. Reviens-toi vite!

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Strawberry Crepe Cupcakes (adapted from Justputzing)

Ingredients  (makes 24 cupcakes)
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
3 tsp baking powder

2 tsp table salt
2 stick butter or margarine, softened
1 cup plain Greek yogurt
4 large eggs.
3 tsp vanilla extract

6 whole strawberries, hulled + more for garnishing

Directions

1. Preheat oven to 350. Line standard muffin tin with cupcake liners.
2. In a medium bowl, mix together flour, baking powder, and salt. In a large bowl, whisk together softened butter, yogurt, eggs, and vanilla.  Add sugar and beat until smooth.
3. Slowly stir in dry ingredients. Mix well, making sure there are no flour pockets.
   Divide batter evenly among cups of prepared tin.
   ** Cups should be about 2/3 full.
   
4. Cut strawberries into quarters. Press one strawberry, pointy-side-down, into the center of each cup of batter.
5. Bake for 20-25 minutes, or until cupcake tops are pale gold and springy.
6. Remove cupcakes from the tin and transfer to a wire rack to cool while you make your frosting.

White Chocolate Frosting

1 3/4 ounces white chocolate, finely chopped
3 cups confectioners’ sugar
1/2 cup milk
1 teaspoon vanilla extract
1 stick) unsalted butter, softened
Pinch of salt

Directions:

1. Melt the white chocolate in a double boiler. Stir until smooth. Let cool to room temperature.
2. Sift the confectioners’ sugar into a medium bowl. Stir in the milk and vanilla. Add the butter and salt and beat until smooth. Stir in the cooled white chocolate. Refrigerate until firm enough to frost the cupcakes, about 30 minutes.

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FOOD SCIENCE FACT

Ever wonder which one is better for you - the organic or the regular strawberries? A study conducted in Maryland, USA compared the antioxidant content and activity of strawberries grown in an organic farm and a conventional one. According to the researchers, organic strawberries tend to have higher levels of antioxidants compared to their counterparts. Although lower temperatures can reduce decay, the study found that strawberries stored at 10°C exhibit higher antioxidant enzyme activity and capacity compared to those stored at lower temperatures.

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HEALTH TIP

Don’t let any food go to waste! With the extra strawberries I got from making this recipe I made a strawberry banana shake with vanilla yogurt for breakfast. It was incredibly refreshing and satisfying! One cup of sliced strawberries contain approximately 50 calories and 2.5g of fiber. Due to the fiber and water content of this vibrant colored fruit, we can consume a reasonable amount without feeling guilty.

As the weather gets warmer and the sun lingers longer in the sky, I start to feel a great sense of hope that summer is close at hand (even though spring has just started). This means it’s almost time to enjoy the fresh fruits and vegetables from numerous farmer’s market that flourish around Toronto during the warm months. But most importantly, I get to enjoy my favorite summer sports, namely beach volleyball and soccer.

Speaking of soccer, one of my soccer friends recently celebrated his birthday this week and so I decided to make him this gorgeous, peach-filled cake. Feliz Cumple Eddy!

Eddy concentrating on cutting his cake

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Vanilla Chiffon Cake with Peaches (adapted from Jaime @ The Great Cake Company)

Ingredients

It has been a very busy week filled with birthdays and celebrations. More specifically, two of my coworkers celebrated their birthdays within a span of a week. One celebrated his birthday on St. Patrick’s Day while the other had his a week later to celebrate turning 19. And so I only thought that it was fitting if I made them a cake that contained an alcoholic drink. Boy was I excited when I came across this recipe…a Guinness Layer Cake. The original recipe is actually made for a 3 layer cake but I cut the recipe in half which made a perfect 2 layer cake.

I was so pleased to see that the two celebrants, as well as my other coworkers loved it. There was even enough to share with their families who also gave my cake extremely good reviews. Thanks guys and hope you both had a Happy Birthday :D

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Guinness Layer Cake (adapted from Oui Chef)

NOTE: Prepare the icing first so it has time to cool and thicken.

Ingredients

for the cake:

1 cup stout (such as Guinness)
1 cup (2 sticks) unsalted butter
3/4 cups unsweetened cocoa powder (preferably Dutch-process)
2 cups all purpose flour
2 cups sugar
1/2 tablespoon baking soda
3/4 teaspoons salt
2 large eggs
2/3 cups sour cream

 for the icing:

2 cups whipping cream
1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped

Directions

For the cake:

1. Heat oven to 350°F. Butter two 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper.
2. Bring stout and butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
3. Whisk flour, sugar, baking soda, and salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans.
4. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.

For the icing:

1. Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.
2. Place 1 cake layer on plate. Spread 2/3 cup icing over. Top with second cake layer. Spread 2/3 cup icing over and on the side of the cake.
3. Store cake in the fridge before serving.

Unfortunately I was unable to take a picture of the layers because I had to bring the intact cake to work.

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FOOD SCIENCE FACT

Did you know that beers, such as Guinness, are made from sugars? Sugars are fermented by yeast to generate the alcoholic beverage. To extract the sugars, beer makers begin by collecting grains, like barley. Grains contain starch which are processed with enzymes to extract the sugars. In Britain, they use naturally occurring enzymes, which are present in the grain during germination, to catalyze this process.

To view a very cool video about the Physics behind Guinness click on this LINK.

I have been craving these pancakes for so long. The first time I discovered this recipe was during a trip to the Ontario Science Center with my mom a few years ago. I know the Science Center is more appealing to children but I felt a strong urge to go because during the season that I went, there was a Food Science Exhibition. They featured portraits of families from different countries and presented what they ate in a typical week. It was interesting to see the contrast between families from North America and those from places like Iceland. There was also a Family Feud game that took place in the auditorium which focused on the topic of Food & Cooking knowledge.  On the day that my mom and I went, there was a cooking demo by Chef Donna Dooher from Mildred Pierce Restaurant. She was accompanied by a Food Scientist who explained the scientific aspect of what Chef Donna was cooking. The recipe for that day was Mrs. Biederhof’s Blueberry Buttermilk Pancakes. They even had a sampling at the end and I must say, it was delicious! I’ve never had pancakes that fluffy before.

I basically followed the recipe but omitted the blueberries. I’m not a big fan of buying fruits that are not in season especially if they are available in Ontario. If they’re not available in Canada (e.g. Bananas) then I’ll purchase any kind.

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Buttermilk Pancakes (taken from Chef Donna),makes 12

Ingredients

2 cups all-purpose flour

1/4 cup white sugar

1/2 tsp salt

2 1.4 tsp baking powder

1/2 tsp baking soda

2 large eggs

2 cups buttermilk

1/4 cup unsalted butter, melted

1 cup fresh blueberries, optional

Unsalted butter to grease the skillet

Directions

1. In a large bowl, mix together flour, sugar, salt, baking powder, and baking soda.
2. In a separate bowl, beat eggs, buttermilk and melted butter.
3. Using a spatula, combine the dry and wet ingredients to make a thick, lumpy batter, taking care not to overmix.
4. In a non-stick skillet, melt some butter over medium-high heat. Ladle a cup of batter into the hot skillet (sprinkle with blueberries if desired).
5. When bubbles appear on the surface of the pancakes and edges begin to brown, flip pancakes and cook the other side, about 2-3 minutes per side.
6. Serve with maple syrup.

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FOOD SCIENCE FACT

When cream is churned into butter, a certain amount of liquid remains. This liquid is known as Buttermilk. In more recent years, buttermilk has also been referred to fermented cow’s milk using two species of bacteria, Streptococcus lactis or Lactobacillus bulgaricus. These bacteria convert the lactose in the milk into lactic acid, thereby creating a sour taste in the milk. As the lactic acid builds up and the acidity of the milk increases, the caesin proteins in the milk start to curdle thus making buttermilk thicker.

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HEALTH TIP

Incorporate some fiber to this wonderful pancake recipe by using whole wheat flour instead and adding some fresh fruits that are in season.

While reading the daily Metro News the other day, I stumbled across this newspaper article which caught my attention:

“Wow!” I thought to myself, “What has the scientific world gotten into?” I’m a strong advocate for scientific research and innovation but this just seemed totally wrong to me. Professor Fu-Hung Hsieh from the Biological Engineering Department at the University of Missouri has finally cracked the code and found a creative way to fabricate chicken meat which looks and tastes just like the real thing. The experimental process involves culturing stem cells (undifferentiated) with regular chicken muscle cells. Once the stem cells have differentiated into these muscle cells, they are extracted and certain chemicals are added to allow them to remain in that state.

Photo from News Bureau, University of Missouri

Here is a link to a VIDEO showing the type of work Prof. Hsieh does.

Photo from News Bureau, University of Missouri

As expected, there have been controversial debates that have arisen from this research. On one hand, PETA (People for the Ethical Treatment of Animals) and its supporters are pleased that this type of process would reduce and possibly eliminate the slaughtering and unethical treatment of all animals whose meat we consume. Environmentalists also seem to be more in favor of this new discovery. According to the article, the industrialization of raising animals for meat emits more greenhouse gases than the estimated mass-production of artificial meat using the Prof. Hsieh’s method. Furthermore, environmentalists are suggesting that if we adapt this method, the land that would otherwise be used to graze cattle and other animals could be filled with flourishing trees which help reduce greenhouse gases in the atmosphere.

And of course there are those of us who are primarily carnivores who are completely astounded by this idea. Upon reading the title, an abundance of questions flashed through my mind. Due to my curious scientific mind, I began too question the possible consequences of implementing such new products into the market. And how would people’s health be affected if they consume this lab-grown meat? When my mind starts to wonder this way, the train of thought just continues. What if we eat this test tube chicken and it invokes some sort of genetic change within us? Could it cause cancer? Or even if it doesn’t lead to cancer, what if we develop a novel type of disease? Well, I suppose we could always generate strong antibiotics that would fight off the illness. But as natural selection happens, we will only instigate the proliferation of antibiotic-resistant microorganisms that we know nothing about. And the cycle goes on and on.

I had always contemplated on working for a Food Company, but when I read this article, it made me revise my decision. As interesting as I find product development and food engineering, this type of food manipulation is simply unappealing to me.

So what do you think? Please feel free to share your thoughts.

I had just a few hours before I had to get to my soccer game when I decided to bake these simple yet delicious Vanilla Cupcakes for one of my teammates birthday. At 8:30 AM on Saturday I was bustling around the kitchen again. I quickly whipped up this recipe that I found and baked the cupcakes as quick as I could and to my surprise, they turned out very well. I made 2 different designs for the topping simply because I enjoy variety.

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Vanilla Cupcakes with Vanilla Cream Cheese Frosting (adapted from Glorious Treats)

Ingredients

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FOOD SCIENCE FACT

The flavoring component of pure vanilla extract is vanillin. The extract, itself, is made from a solution of alcohol, water, and vanilla beans. The production can take months. But you can also experiment and try making the extract yourself. Here’s a video showing how it’s done.

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HEALTH TIP

If you do not have pure vanilla extract, you can use the Artificial Vanilla Extract. For baked goods, the taste is not very distinguishable. Having said that, I would strongly recommend using the Pure extract simply because it is made from the vanilla beans which are good sources of the B vitamins (niacin, pantothenic acid, thiamin, riboflavin and vitamin B6). These vitamins play crucial roles in the metabolism regulation and enzyme synthesis.