​Have you ever wondered how Reese's Cups would taste in cake form? Chocolate and peanut butter - often fondly termed "PB" for short - is a classic combination, so classic that it was only fitting that my first venture into the realm of ring molding commenced with a cake comprising of such components.

I first resorted to SKU, the destination that has yet to falter once when conjuring up last minute dinner ideas. My fingers, or eyes, rather, fell upon several recipes, though chocolate wafer cookies weren't ready available in the house. An image of a layered cake with distinct tone differences had materialized in my mind, and the conceptual format adopted a no-brainer, albeit long-winded, no-bake process.

​Other sources were referenced instead (gasp!) and scaled appropriately using basic arithmetic. A total of two cakes were crafted for the occasion - that is, the imminent date of birth of a fellow July baby.

In retrospect, placing the heaviest layer on top wasn't my wisest decision. It was as if I hadn't learned from having to retrofit Jinyoung's concert headband with added support measures. 

Despite the viscous chocolate ganache, slightly oozing mousse and cheesecake layers, and lack of icing sugar for the decorative embellishments, the overall product resisted collapse and was ultimately deemed delicious by its recipient. With mild notes of peanut butter, gentle tanginess from the cream cheese, and a obnoxiously velvety chocolate ganache, the specimen vanished in just under twenty-four hours following disclosure.
I suppose pastries aren't that annoying after all.

Ingredients

i) Graham Cracker Crust ​​(Recipe adapted from Sally's Baking Addiction)
- 56g digestive cookies (or graham crackers)
- 19g brown sugar
- 32g unsalted butter, melted
​
ii) Peanut Butter Cheesecake (Recipe adapted from Sally's Baking Addiction)
- 84 ml whipping cream
- 190 g cream cheese, softened
- 32g granulated sugar *
- 44g plain yogurt *
- 1 tsp lemon juice
- 1 heaped tbsp smooth peanut butter *

iii) Chocolate Mousse (Recipe adapted from Richardo Cuisine)
- 56g dark chocolate couverture
-140 ml whipping cream
- 29g granulated sugar
- 2g gelatin

iv) Chocolate Ganache (Recipe adapted from Cooking Tree)
- 65g dark chocolate couverture
- 44ml whipping cream
- 33g unsalted butter

Directions:

i) Graham Cracker Crust

1) Grease ring molds and place atop a baking sheet lined with plastic wrap and/or parchment paper. Parchment paper is sturdier and ensures easier transfer, however is not entirely necessary.
2) In a food processor, blend digestive cookies and brown sugar until fine. Add in melted butter and pulse to mix well.
3) Divide the crumbs between the ring molds and compact well, ensuring that there are no gaps along the circumference.
4) Allow to chill in the refrigerator while preparing the cheesecake layer.

ii) Peanut Butter Cheesecake

1) Whisk together cream cheese and sugar until fluffy. The bowl should be free of any gritty sugar sounds before advancing.
2) Add in yogurt, lemon juice, and peanut butter. Mix well. (Vanilla extract was omitted in this formula, but feel free to add it in, along with any other extracts of choice, according to preference.)
3) Beat whipping cream to soft peaks and fold into the cream cheese mixture.
4) Remove crust from fridge and distribute cheesecake mixture evenly. Smooth out the surface and replace into the refrigerator for at least 3 hours.
​
iii) Chocolate Mousse

1) Place chocolate couverture over a bain-marie. Turn off the heat when partially melted and allow to continue melting over residual heat.
2) Beat whipping cream until soft peaks, adding in the granulated sugar in two parts.
3) Rapidly mix gelatin into melted chocolate. Stir vigorously to eliminate lumps and pockets of gelatin powder.
4) Mix one spoonful of the whipped cream into the melted chocolate, stirring until completely incorporated. Add this mixture back into the remainder of the whipped cream. Fold to combine.
5) Remove cheesecake from fridge and pour chocolate mousse mixture on top. Smooth out the surface and replace into the refrigerator for at least 3 hours.

iv) Chocolate Ganache

1) Prior to making the Chocolate Ganache, ensure that the mousse cheesecakes have been unmolded. Holding a hot towel outside the ring mold for 10-15 seconds assists with this process. Line a baking sheet with plastic wrap and place a wire rack on top. Transfer the cakes to the wire rack. Place the cakes back into the fridge as the ganache is being assembled.
2) Place chocolate couverture and whipping cream over a bain-marie, allowing for gradual incorporation.
3) To prevent burning the chocolate, remove from heat when almost fully melted. Stir to melt in residual heat, smoothing out any lumps that remain.
4) Add in unsalted butter. Mix again to incorporate fully.

iv) Assembly

1) Remove the cakes from the fridge. Working quickly, pour the ganache over the cakes one at a time. If desired, allow the ganache to trickle down the sides for a slight "drip effect", otherwise consolidate in the centre for additional chocolate height.
2) Transfer to a cake board or serving plate after pouring and clean the bottom with a flat spatula.
3) Repeat with the other cake, then replace both back into the refrigerator for at least two hours. Adorn with cream cheese frosting if desired.
4) When ready to slice, dip a non-serrated knife into hot water and dry it off quickly. Cut straight down without using rocking motions to ensure a clean cross section.
5) Serve and enjoy!

Notes
- Two aluminium ring molds were utilized in this recipe; dimensions can be found in the attached document. Volumetric calculations were conducted and scaled appropriately for the recipe used. For reference: Sally's Baking Addiction employed 9-inch molds with an approximate 2.8 - 3 inch height for a volume of 190.85 in3. The recipes were scaled using a 14% ratio, then multiplied by two for each of the ring molds.

​For the longest time, it hadn't occurred to me that cookies were my go-to guilty pleasure. Made known to me by none other than the ever-observant orangecane, I began to unravel a world of baking possibilities within my kitchen, specifically in the realm of cookie testing.

Smitten Kitchen is highly commended by my fellow baker and tea-fanatic, with the acts of scaling and substituting strictly spurned. While I had halved the recipe in previous iterations), nevertheless maintaining a single unit of egg, and achieved beyond satisfactory results, I opted to reassess this recipe's egg-to-butter ratio with post-vacation quarantine time on my hands.

​Oomomo cookie cutters now in possession, I took to the three-hour ordeal of ingredient incorporation, refrigerating, rolling, cutting, stamping, and rolling and cutting again. The tips included in the original post could not be fully utilized in the face of character-shaped cookie cutters (with message stamps), so the traditional, non-time-saving methods were used.

For maximum enjoyment, pair alongside a freshly-brewed cup of joe or refreshing homemade yuzu ginger ale!

Ingredients
(Recipe inspired by and adapted from smitten kitchen)

i) Matcha Sugar Cookies ("The Bunny")
- 183 g all-purpose flour
- 11 g matcha powder *
- 2 g baking powder
- 80 g granulated sugar
- 112 g unsalted butter
- 0.5 egg, beaten
- 1 tsp vanilla extract
- pinch of salt

ii) Chocolate (Cocoa) Sugar Cookies ("The Bear")
-175 g all-purpose flour
- 20 g unsweetened cocoa powder *
- 2 g baking powder
- 80 g granulated sugar
- 112 g unsalted butter
- 0.5 egg, beaten
- 1 tsp vanilla extract
- pinch of salt

Directions:

The same steps apply to both versions.
​
1) Whisk dry ingredients (flour, salt, and baking powder) together in a medium bowl.
2) Beat egg in a small bowl and set aside.
3) Beat softened butter with sugar until fluffy.
4) Add in vanilla and carefully measure out half a portion of beaten egg using a digital scale. Combine well.
5) Sift in dry ingredients and fold using a spatula.
6) Once completely incorporated, let chill for 1 hour in the refrigerator. Using the freezer to quicken firming is <i> not </i> recommended in this case.
7) Remove from fridge and roll out the dough to 0.5 cm thickness. Cut shapes and stamp surfaces as desired.
8) Bake at 350 F for 15 minutes. Depending on the size of your cookies, baking time may be reduced (for smaller, daintier pieces) or increased (for larger slabs). Keep a watchful eye over the cookies and remove from oven when the edges just begin to brown.
9) Let cool for 5-10 minutes before transferring to a wire rack to cool completely. Once cool, the cookies will exhibit crispiness with undertones of earthy matcha or bitter cocoa.
10) Serve and enjoy!

Notes
- Smitten Kitchen's recipe was divided into two equal portions with a great deal of precision, with my implemented adjustments noted below:

• The amount of granulated sugar was reduced from 100 g per batch to 80 g; this quantity was decided on to maintain the shape of the cookies while preventing an overly sweet finish.
• The amount of all-purpose flour was reduced from 195 g per batch to 183 g and 175 g in the Matcha and Cocoa versions respectively; please keep in mind that the total weight of dry ingredients remains unaltered.

- Take care to prevent adding too much baking soda to the mix, whether intentional or not, as it will cause the cookies to puff and spread more. Consequentially, they will be more friable and susceptible to breakage. Surface stamping will also be less noticeable.
- Doubling the amount of egg, as I did in my first two trials, will result in a smoother surface and thicker, cakier consistency. Minimal changes to flavour were observed.​

Dealing with Dough - Warnings and Recommendations

i) Too soft/warm

• Makes stamping difficult and cookie will not retain shape
• Segments of dough may get stuck in the cookie cutter/stamp, ruining the overall design
• Method of rectification: Place back into fridge to chill for 30 mins and warm up with hands prior to rolling out.

ii) Too stiff/cold

• Cracking will occur and surface will reject stamping
• Method of rectification: Allow the dough to warm up at room temperature, then slowly began to knead with hands to disperse body temperature until ready to roll.

​Cheesecake cravings are inevitable.
Whether it be the souffle and dante double fromage varieties from Uncle Tetsu and Love Me Sweet, or fruity and flavourful Rare Cheese Cakes from Tsujiri, these creamy desserts are almost always on constant rotation in this household.

My most recent attempt to dabble in crust-containing coffee/swirl cheesecakes did not turn out quite as planned. The caffeine was nonexistent despite the addition of a highly-concentrated triple shot; its centremost quarters were also slightly undercooked - a result of my antsy anticipation.
These are, without a doubt, noted below such that others shall not commit similar errors.

In review of taste, I received few complaints. The textured crust added crunch, while the body was daintily cheesy. Perhaps a combination of graham crumbs and nuts should be considered next time.

Ingredients

Crust
- 3 tbsp unsalted butter, melted
- 2 cups assorted nuts​

Filling
- 2 pkgs/500 g Philadelphia Light Cream Cheese *
- 1/2 cup granulated sugar *
- 2 eggs
- 1 tbsp 2% sour cream
- 1 pkg gelatin
- 1/4 cup boiling water
- 1 tsp vanilla extract
- 1 shot espresso *
- 1 tbsp cocoa powder *
​
Directions:

1) Remove cream cheese from refrigerator and allow to soften. Thoroughly grease a springform or loose bottom pan and set aside.
2) Using a food processor, grind nuts to a fine crumb. Nuts will emit natural oils while grinding, so the mixture will adhere together naturally. Stop grinding before the nuts become paste-like, as this will result in nut butter and cause loss of rigidity.
3) Transfer nut crumbs to a large bowl and add in melted butter. Mix until butter is uniformly incorporated.
4) Press mixture onto the base of the loose bottom pan as evenly as possible, proceeding the compact the mixture as well.
5) All the base to chill while preparing the filling.
6) Preheat oven to 350 F.
7) Beat softened cream cheese until smooth, then add in sugar. Beat again.
8) Add in sour cream, vanilla, and eggs. Beat to combine.
9) Dissolve gelatin in boiling water and pour into filling while folding gently. Beat again to ensure uniformity.
10) Transfer half of the mixture to another bowl. Sift in cocoa powder and add in espresso shot. Beat to mix well.
11) Remove chilled crust from refrigerator. Ladle cheesecake filling in alternating layers. Swirl the top with a toothpick or metal chopstick if desired.
12) Bake for 40-45 minutes. Observe the baking process during the final 10-15 minutes: if the surface begins to crack, wrap the top with tin foil and continue baking. If the cake appears very jiggly, cover and bake again for 5 minutes. Iterate until only slight swaying is observed.
13) Remove aluminum foil sheet and let cool for 1-1.5 hours, then transfer to refrigerator. Chill for at least 4 hours before slicing.
14) Dust with icing sugar and arrange fresh fruit if desired.
15) Serve and enjoy!​

Notes
- Either a loose bottom or springform pan can be used. The ingredient amounts listed are suited for a loose bottom pan measuring 9.5 inches in diameter, and 1.5 inches in height. One may need to adjust accordingly for his or her pan of choice.
- Philadelphia Light Cream Cheese was utilized in this recipe, but feel free to substitute with full-fat cream cheese for a richer consistency.
- Granulated sugar can be substituted with fine cane sugar for added depth or icing sugar for an airier profile. Brown sugar is not recommended as its base flavour may be overpowering; liquid sweeteners should be avoided unless the stabilizer-liquid ratio is adjusted to compensate.
- 1/2 cup of sugar was used in this recipe, but I would recommend adding a bit more to ensure steady sweetness.
- Originally with the intention of creating a coffee swirl cheesecake, I added in a triple shot of espresso. The additional liquid was balanced with a small amount of cocoa powder. These add-ins can be tailored to one's liking, or omitted entirely, as long as the amount of dry/wet ingredients are balanced. Should this recipe be recreated, folding in melted semisweet and salted caramel chocolate chips is highly suggested.
- The cake was chilled for 1.5 hours before my first attempt to slice. This was insufficient, so please exercise patience and endure a minimum of four hours before slicing.

​I walked by the seasonal confectionery aisle while en route to purchase milk and eggs the other day. Discount chocolates never fascinated me, but somehow the sight of reduced jumbo marshmallows did. 
Though nothing more than a stout, barrel-shaped mound of solidified sugar, the fluffy treats always find their way into summer barbecues, specifically in the form of s'mores. Then the idea hit me; we had leftover graham cracker crumbs lying around anyway.

The steps to create this Layered S'Mores Pie are straightforward, albeit time-consuming and labour-intensive. Results are quite worthwhile though: an airy cloud of sweetness hovering over silky chocolate custard and a crunchy crust is a wonderful way to polish off a meal, even if I do say so myself. (You'll notice the extravagant appeal by the hasty number of images that were captured.)

Be sure to pay extra attention the adjusted ingredient amounts, since my intention was to craft a specimen of smaller scale as opposed to a traditional round pie.

Ingredients

Crust
(Recipe adapted from MYRECIPES.com)
- 1.25 cups Honey Maid graham cracker crumbs *
- 1/2 cup finely crushed nuts *
- 3/8 cup (or 6 tbsp) unsalted butter

Chocolate Custard
(Recipe adapted from Incredible Egg)
- 2 egg yolks + 1 egg
- 1/4 cup cream
- 3/8 cup milk *
- 1 tbsp tapioca starch (or custard powder)
- 2 tbsp cocao powder *
- pinch of salt
- 1 tsp vanilla extract
- 1 tsp almond extract (opt.)
- 3 tbsp sugar syrup *
- zest of 1 lime (opt.)

Marshmallow Crème
- 12 (+3) large marshmallows *
- 2 egg whites, chilled
- 1 tbsp sugar syrup (or corn syrup)

Directions:

i) Crust

1) Grease and line the bottom of your tart pan of choice with parchment paper; lining the sides of the pan is optional, though ensure that the sides are greased well if not lining. (I utilized a narrow loaf pan for this recipe, but feel free to use a wide shallow dish if desired.) Set aside.
2) In a large, microwave-safe bowl, melt butter at intervals of 50 seconds until completely dissolved. Let cool slightly.
3) Add in graham cracker crumbs and crushed nuts. Toss to combine.
4) Once fully incorporated, press into the lined pan and compact with the back of a spoon. Distribute the mixture such that the corners are filled and the surface is level.
5) Chill in the refrigerator while preparing the custard layer.

ii) Chocolate Custard

1) Whisk egg yolks and whole egg in a large, heatproof bowl.
2) Add in cream and milk and mix well.
3) Sift in tapioca starch, cocoa powder, and salt. Incorporate once more.
4) Add in sugar syrup, vanilla extract, and, if using, almond extract and lime zest. Mix well.
5) Bring water to roaring bowl in a medium saucepan. Reduce to medium-high heat and place custard mixture on top. This will act as a double boiler.
6) Continually stir the mixture with a whisk as it cooks to prevent scrambling of the eggs. Should the water bubble too vigorously, reduce the heat to medium. Continue stirring while scraping down the sides and bottom of the bowl. Immediately break apart any lumps should they appear.
7) The mixture will continue to thicken over time, demanding quickened stirring with increase viscosity. The entire congealing process averages fifteen to twenty minutes.
8) Once a soft custard is formed, remove from heat and let cool to room temp.
9) Retrieve crust from refrigerator and spread chocolate custard on top in a smooth, even layer.
10) Cover the surface with plastic wrap to prevent a film from forming on the surface. Allow to chill for at least two hours.

iii) Marshmallow Crème

1) Utilizing the double boiler method described in the above section, melt 12 large marshmallows in a large, heatproof bowl over medium-high heat until they reach a semi-aqueous state. It is highly recommended to grease the bowl beforehand to ease transfer of the mixture later.
2) Drizzle sugar syrup into the bowl just before the marshmallows completely disintegrate. Mix while scraping down the sides of the bowl.
3) While the marshmallows disintegrate, retrieve the chilled egg whites from the refrigerator and beat until stiff peaks form.
4) Once marshmallows are completely dissolved, remove from heat and allow to cool slightly.
5) Transfer one third of the marshmallow mixture into the meringue. Beat to combine. Repeat this step with the remaining marshmallow mixture.

iv) Assembly

1) Remove chilled crust and custard from the refrigerator. Carefully remove from pan and peel off parchment paper. Set onto your serving plate of choice. Peel off plastic wrap when ready to assemble.
2) Spoon and smooth marshmallow creme mixture on top of the chocolate custard in a uniform layer. One can also choose to pipe the mixture on top for added flair.
3) With a kitchen blowtorch, char the surface of the meringue until golden brown.
4) Dust with cocoa powder (optional).
5) Slice and serve with fresh fruit. Enjoy!​

Notes
- This crust is comprised of both Honey Maid graham cracker crumbs and finely crushed assorted nuts, though feel free to adjust the ratio of either element to your liking. Those with nut allergies may choose a base made entirely of graham crumbs. Regardless of substitutions, it is crucial that the same consistency be maintained for proper compaction.
- Alternatively, one can use his or her own tried-and-true crust recipe.
- 2% milk was utilized in this recipe, though both non-dairy milks could be another option. This substitution has not been tested, however, so similar results cannot be guaranteed with the lowered fat content.
- The amount of cocoa powder used in the recipe can be adjusted to taste. (I used 2 tbsp as it yielded a nice, rich depth.)
- Almond extract and lime zest are optional additions; they can be swapped for rum extract or orange zest if the heart desires.
- Chung Jung Won Cooking Syrup was my choice of sweetener for this recipe. It is a sugar syrup slightly thickened with starch for speedier cooking. Should this option not be available at your local Korean supermarket, granulated white sugar or regular corn syrup should also suffice.​
- Mini marshmallows can also be used in place of large marshmallows to speed up the melting process.
- As I had used a loaf pan, I reserved three marshmallows to press along the length of the pie prior to spreading the marshmallow crème on top. This additional step is completely optional though contributes chewiness the final result.
- It should be noted that I did not intend for the crust layer to be thicker than the custard layer. Ideally, all three layers should be relatively similar thickness, however the thicker crust enabled the specimen to be sturdier and also crunchier.​

It's that time of year again - winter. (Do I hear groans from my fellow Canadians?)

While Apple Cider and PSLs are the common choices for fall, I tend to lean more towards extra-caffeinated, milky drinks when having to wake up earlier to accommodate harsh weather/precarious driving conditions. We're out of Nutella for now, but there's never a shortage of tea nor sweetened condensed milk in the cupboards.

I looked toward my favourite food blogs to derive inspiration for an innovative toasty beverages, and was more than thrilled to try out Lady and Pups' creative rendition of hot chocolate inspired by Cantonese flavours.

(Recipe adapted from Lady and Pups' 'THE HOT TRIPLETS')

Ingredients

- 1/2 cup 1% milk*
- 1/4 cup evaporated milk
- 3 tbsp sweetened condensed milk*
- 1/3 to 1/2 cup espresso*
- 3 tsp loose leaf black tea*
- 1 heaping tbsp cocoa powder
- 1 handful of mini marshmallows*

Directions:

1) Spoon tea leaves into a filter bag, then place into a small saucepan with the milk.
2) Steep the tea over low heat while stirring constantly. Spoon in sweetened condensed milk, stirring after the addition of each tablespoon.
3) Once the mixture becomes a pale copper hue, remove the tea bag and add in the espresso and evaporated milk. Stir to combine.
4) Over low-medium heat, add in cocoa powder and stir until fully dissolved.
5) Remove from heat and strain the mixture to remove any clumps.
6) At this stage, one can opt for a chilled version of the drink by allowing it to cool to room temperature and placing in the refrigerator at this stage for approximately one hour. Serve over ice.
7) To restore a slight amount of heat into the drink, microwave for 20 to 25 seconds before using a milk frother to add texture.
8) Pour into a serving mug and top with marshmallows. If desired, char the surface of the marshmallow layer with a kitchen blowtorch.
9) Serve and enjoy!

Notes
- Feel free to substitute 1% milk with skim milk, or even 2% milk for a richer taste. I have not attempted to use non-dairy milks though, and thus cannot vouch for the taste or texture if substituted.
- Feel free to adjust the amount of tea leaves or espresso to fit your tastes. I generally prefer milder coffee and stronger tea flavours, but happened to be running low on Nepal Black. (Oops!)
- Evaporated milk is an essential element of yuan yang and would advise against substituting coconut milk/almond milk/cashew milk/etc. in its place.
- Sweetened condensed milk provides the hot chocolate with a dose of unique sweetness unlike any other, therefore it is the recommended sweetener in this case. However, if you must, other potential alternatives include granulated sugar or agave.
- The size of marshmallows used in the recipe is entirely based on preference; mini marshmallow were utilized for this recipe simply since I find that charring large marshmallows uniformly to be slightly more challenging.
- For best results, allow the marshmallows to melt halfway before consuming.

Adapted from Cook Republic's Chocolate and Assam Tea Prune Brownies, these little alcohol-infused chocolate treats were just the kick I needed in between my structural mechanics study sessions!

Though slightly higher in carbs than your normal fudgey brownie, the addition of Kahlua adds a nice, aromatic touch to these mini cupcakes. While I could have simply just used tea-soaked prunes, as the original recipe did, I recalled Cooking with Dog's Rum Raisin Truffle recipe and thought, "Why not give this a try with Kahlua-soaked prunes?". And that's exactly what I did (while adding a few raisins to the mix).

Opting for the low fat alternative, I also switched out the butter for mashed avocado.

(Recipe adapted from Cook Republic; measurements were converted from English to metric units)

Ingredients
- 3 prunes
- 1 tbsp raisins
- 4-5 tbsp Kahlua
- 1.8 tbsp plain flour *
- 1/3 cup cocoa powder
- 1/4 avocado, mashed
- 1 tsp baking powder
- pinch of salt
- 6 tbsp semi-sweet chocolate chips *
- 2 eggs
- 1 tbsp granulated sugar
- 6 tbsp no sugar added syrup
- 7 tbsp plain nonfat yogurt *
 
Directions:
1) Place prunes and raisins in a small bowl. Pour Kahlua into the bowl until it is 2/3 full. Let soak overnight.
2) Preheat the oven to 325 F. Line cupcake tin with paper liners, or use silicon baking cups.
3) Separate the eggs and place the egg whites in the freezer while preparing the other ingredients. Beat egg yolks and set aside.
4) Sift the flour, cocoa powder, and baking soda together.
5) Place avocado, chocolate chips, and sugar in a large bowl, and sit over a hot water bath. Allow chocolate chips to melt completely. Add in beaten egg, stirring constantly as the mixture thickens.
6) Remove mixture from heat and allow to cool slightly. Pour into food processor.
7) Add prunes and raisins to the food processor. Pour in remaining Kahlua. Process until smooth and transfer to a large bowl.
8) Remove egg whites from freezer and beat until soft peaks form.
9) Incorporate meringue in four portions and combine until just mixed.
10) Spoon mixture into mini cupcake lines and bake for 45 - 50 minutes.
11) Allow to cool completely before removing from tin. Enjoy!

Makes 12 mini brownie cupcakes.

Notes
- To make this recipe vegan, opt for dairy-free chocolate chips and substitute a soy/almond yogurt for plain nonfat yogurt.
- To make this recipe gluten-free, substitute oat flour or almond flour for the plain flour.
- For a more kid-friendly alternative, soak the prunes in your preferred choice of tea (as in the original recipe) or simply soak them in water.

Nutrition:
(For each mini cupcake)

Calories: 106.9
Fat:  3.1 g
     Saturated: 1.6 g
Cholestrol: 31.1 mg
Sodium: 67.1 mg
Potassium: 75.9 mg
Carbohydrates: 15.9 g
     Fibre:  0.5 g
     Sugars:  12.5 g
Protein:  1.7 g
---
Vitamin A: 1.6%
Vitamin D: 1.7%
Calcium: 3.8%

Oh yes. I've finally done it.

Holiday scones. With mint chocolate chips. And candy canes on top.

This idea's been circulating through my gustatory system for days - no, WEEKS - and I've finally managed to put it into perspective before my last exam. WOOT!

Ingredients
- 1 cup oat flour *
- 3 tbsp granulated sugar
- 1.5 tsp baking powder
- 1 egg white
- 3.5 tbsp chilled butter
- 1/2 cup milk
- 4 tbsp mint chocolate chips
- a pinch of coarse sea salt
- 2 mini candy canes, crushed

Directions:
1) Preheat oven to 425 F.
2) Place dry ingredients and chocolate chips in a large bowl. 
3) Add in butter and combine until texture resembles a coarse meal.
4) Add in milk and egg white. Combine well until a dough forms.
5) Optional: Flatten the dough on a sheet of wax paper or floured surface. Cut out shapes of choice using cookie cutters.
6) Place scones onto greased baking tray, or one lined with parchment paper. Sprinkle crushed candy canes on top. 
7)Bake for 14-16 minutes or until the edges start to brown slightly.
8) Let cool and enjoy!
Notes
- In order to keep this recipe gluten-free, I opted for oat flour instead of regular flour. If oat flour is not available in your area,  you can grind your own in a food processor using a rolled oats.
- In this recipe, I used 1% skim milk to keep the fat content to a minimum. However, if you prefer a richer taste, feel free to choose the regular (non-reduced fat) option.
- If you do not have sea salt, feel free to use normal salt instead.
- The number of servings depends the size and shape of cookie cutters used, so exact nutrition information will vary. I used large star and Christmas tree cookie cutters, therefore the data below was calculated based on 9 servings.

Nutrition:
(Based on 9 servings)

Calories: 166.4
Fat:  7.5 g
     Saturated: 3.2 g
Cholestrol: 12.8 mg
Sodium: 138.4 mg
Potassium: 21.9 mg
Carbohydrates: 22.3 g
     Fibre:  2.7 g
     Sugars:  9.5 g
Protein:  3.3 g
---
Vitamin A: 3.9%
Calcium: 6.2%
Iron: 5.7%

This is some crazy stuff. Are you ready for it?

*DRUMROLLLLLLLL*

Salted Mocha Bread Pudding for Coconut Lovers!

A truly indulgent and satisfying dessert, this new take on classic (and might i add: overly sweet) bread pudding) is a combination of cold bagels and apples submerged in a salted mocha coconut milk custard sauce and topped with a sprinkle of perfectly toasted coconut flakes. Mmmmmmmmm~

If that doesn't already sound crazy awesome by now, then I'm sure a visual presentation of the specimen will persuade you of its delectableness.

Ingredients
< Salted Mocha Custard Sauce >
- 1 can coconut milk (14 oz.)
- 6 tbsp sweetened condensed milk *

- 1.5  tsp sea salt
- 1 tbsp coffee granules
- 2 tbsp unsweetened cocoa powder
- 1.5 - 2 cups water

< Bread Pudding >
- 1 3/4 cold bagels, cut into 1-inch chunks
- 2 small apples, peeled and chopped into 1-inch pieces (I used Red Gala apples)
- 3-4 cups water
- 2 tbsp sweetened flaked coconut
- 4 tbsp psyllium husk (opt.)

Directions:
1) Combine all ingredients for the custard sauce except for the coffee granules.
2) Dissolve coffee granules in hot water and add to the mixture.
3) Combine well. Add water to thin out the mixture. Mix well once again.
4) Allow to set in the fridge overnight.
5) Once set, it should become a pudding-like consistency. (At this point you can choose to set some
aside as a fruit dip, which I did! I used 3/4 of the mixture for making the custard sauce.)
6) Preheat the over to 375 F.
7) Combine bagel chunks and apple pieces a shallow dish.
8) Mix 3 tbsp of the custard with 1.5 - 2 cups of water and 2 tbsp of psyllium husk (if using).
9) Pour evenly over bagel and apple pieces. Repeat until all the custard has been used up.
10) Bake for 17 - 20 minutes. Let it cool to room temperature.
11) Enjoy it served warm or chilled!

Makes 10 servings.

Notes
To make this recipe to be vegan:
- Switch up the sweetened condensed milk for maple syrup or agave.
- I used Country Harvest's Oat & Honey bagels for this recipe as that was the only type of stale bread left
in our house. But feel free to use whatever type of bread you prefer - you may also want to substitute cornbread
for improved texture.

Nutrition:
(Per serving)

Calories: 175.0
Fat:  7.8 g
     Saturated: 5.3 g
Cholestrol: 3.0 mg
Sodium:  399.2 mg
Potassium: 70.5 mg
Carbohydrates: 21.7 g
     Fibre:  5.9 g
     Sugars:  13.0 g
Protein:  3.4 g
-----------------------------------
Calcium: 5.3 %
Iron: 8.2 %
Zinc: 3.5 %

Halloween spirit is in the air! First it was the spiced apple crisps and hearty turkey dishes for Thanksgiving (which, by the way, I spent at my desk accompanied by my trusty textbook and lecture notes instead of enjoying the gorgeous fall weather - extremely self-explanatory why I'm still griping about midterms), and now it's the chocolate phase!

Desperately trying to find something healthier and more filling to indulge in besides Halloween-themed Smarties ("Scaries") and chocolate chip oatmeal raisin cookies, I decided to mix together some good ol' pure pumpkin with some chocolate.

The result? Totally yummy chocolate pumpkin pudding cake minis that are low in cholestrol and rich in Vitamin A! ＾▽＾/

Ingredients
< Crust >
- 1 1/2 cup oats
- 3 tbsp margarine
- 1/4 cup powdered sugar *
- 1 tsp pure pumpkin pumpkin

< Chocolate Pumpkin Mousse/Pudding >
- 3/4 cup powdered sugar *
- 5 tbsp pure pumpking puree
- 1 cup water (add more/less if necessary)
- 1 tbsp half & half cream *
- 1 square Baker's unsweetened chocolate *
- 2 tsp potato starch

Directions:
1) Preheat oven to 375 F.
2) Place all crust ingredients into a large bowl. Combine well. 
3) Press into silicon baking cups and bake for 12-14 minutes or until top is slightly browned. Let stand for at least 10 minutes or until the cups are cool enough to work with. While the crust is cooling, make the chocolate pumpkin mousse/pudding filling.
4) Add cream to chocolate and melt in the microwave. Required time may vary depending on your microwave manufacturer, wattage, etc. (I have a 1200 W Panasonic and melted the chocolate in two 20-second sessions, stirring and adding a little bit of water after each addition.
5) Once the chocolate has completely melted, fold in sugar and pumpkin puree. Add water, or more cream, to thin out the mixture accordingly.
6) Combine potato starch with 2-3 tbsp water and add to the mixture. Mix well.
7) Checking that the crusts have cooled completely, spoon the filling into each silicon cup.
8) Refrigerate until the cakes can be easily removed from the silicon cups (about 4-5 hours).
9) Enjoy!

Makes 11 mini-cakes.

Notes
To make this recipe to be vegan:
- Switch up the powdered sugar for raw honey or raw cane sugar
- Confirm that the baking chocolate you are using is vegan before proceeding
- Substitute the cream used during the chocolate-melting process with soy or almond milk

Nutrition:
(For each mini-cake)

Calories: 103.4
Fat:  3.5 g
     Saturated: 1.2 g
Cholestrol: 0.5 mg
Sodium:  9.9 mg
Potassium: 23.3 mg
Carbohydrates: 17.8 g
     Fibre:  2.0 g
     Sugars:  8.7 g
Protein:  1.9 g
-----------------------------------
Vitamin A: 30.0 %

What is one to do when she has a major brownie craving and her dad forgets to bring back low fat two-bite brownies for her when he goes grocery shopping?
The answer is simple: She gets creative and makes her own! =]

Mr. Brownie Pacman is super-easy to whip up, supplies you with a boost of energy, and is vegan to boot!

Excuse my extremely amateur photoshop job - but I honestly thought that this would be the best way of presenting this recipe xD

Ingredients
- 2 tsp unsweetened cocoa powder
- 1/3 tsp matcha powder
- 1/2 tsp coffee granules
- 1 tbsp cake flour
- 1 tbsp mochi/glutinous rice flour
- 3/4 tsp baking soda
- 1 tsp apple cider vinegar
- 1 tbsp granulated sugar*
- 1.5 tbsp half & half cream
- 2 tbsp water
- 3/4 tsp vanilla extract

Directions:
1) Sift powders together and add coffee granules. Mix well.
2) Add in all wet ingredients. Mix until well combined.
3) Pour into greased microwave-safe bowl and microwave for 1 minute. *

Notes
- For this recipe to be fully vegan, switch up the sugar for raw honey or raw cane sugar.
- Cooking time will differ depending on your microwave wattage and make; I used a 1200 W Panasonic one.

Nutrition:
(Based on the ENTIRE recipe)

Total Calories: 152.3
Fat:  3.0 g
Cholestrol: 7.5 mg
Sodium:  1267.9 mg
Carbohydrates: 29.4 g
Fibre:  1.7 g
Sugars:  13.1 g
Protein:  2.6 g