Out & About #1079 | Biscoff Basque Cheesecake, Läderach Dubai Chocolate + Final Downtown Days

​Life lately has been exhausting to say in the least. Following my return from vacation, I've been keeping busy with plenty of transitional items, making the most of my last few trips downtown, and, of course, resuming routine as I know it.

While I've yet to review majority of my trip content, flashbacks of fond memories occasionally surface in my mind, paving the way for impromptu creations and detours.

Biscoff Basque Cheesecake

With strong impressions left by Wonder Cookies' vanilla-laced Basque Cheesecake and cream cheese readily available in the fridge, setting out to compile a Biscoff Basque Cheesecake took minimal effort.

Adapted from Sunday Baking's latest Basque Cheesecake formula, my rendition would omit vanilla bean and use 130 g of Crunchy Biscoff spread instead. In place of whipped cream, I substituted an equal amount of evaporated milk by mass. Indeed, evaporated milk is thinner than heavy cream, thus results in a reduction in fat content - and likely silkiness as well. That said, I'd like to think that the incorporation of the Biscoff spread compensated for smoothness in texture (due to existing stabilizers) and enhanced stability.
My final deviation from Sunday's recipe was omitting the step of straining the mixture, as this would separate the biscuit bits of the Crunchy Biscoff spread.

The recipe was shockingly simple. I had merely skimmed the video once before commencing but recalled all the quantities and steps with ease. Being devoid of flour or starch elements was a tremendous advantage, for it keeps clumping at bay, assuming the cream cheese was softened to room temperature and creamed adequately.

​Sunday instructs baking the cake in a convection oven at 420 F for 20 minutes. By this point, I have learned that my ever-unreliable standard-sized convection will never accomplish the job satisfactorily. The countertop toaster oven was set to 425 F, and my 7.7 inch Instantpot pan was slid within.
I had used a baking temperature of 425 F due the oven temperature settings increasing in intervals of 25 F. After 20 minutes of baking, I used the Broil function for about 1 minute, but quickly cut the heat to prevent the edges from setting too quickly.

The subsequent step was arguably the hardest: Waiting.

The cake was allowed to cool to room temperature on the stovetop before being transferred to the fridge, where it would rest until the next morning.

​After a grueling 23h wait, it was time to reveal the results. Patience had rewarded me: The cake was fantastic - absolutely perfect! 

​My usual tendency is to cut into Basque cheesecakes around the 6-8 h mark, for I am an impatient soul. Naturally, the cake would respond by imploding in defiance, or revealing notes of egginess or cloying qualities. Through this round of execution, I learned that allowing the interior to slowly set was non-negotiable after all.

The surface was a deep, rich brown (not black, but we're getting there!) - a uniform layer that would serve to provide structure and nutty flavour. Underneath were varying levels of creaminess, with the centremost layer being utterly sumptuous and brimming with the essence of Biscoff. Amusingly, the biscuit bits of the Crunchy spread had seemingly dissolved into the batter during baking. A few morsels could be spotted along the circumference of the cake, though did not provide any textural contrast (read: interrupt the consumption process).

Ingredients:

• 360 g cream cheese
• 100 g granulated sugar
• 3 eggs
• 1 egg yolk
• 1 tsp vanilla extract
• 180 g evaporated milk
• 1 tsp lemon juice
• 130 g Biscoff Crunchy spread

​Regulating moisture levels allowed one to experience a waft of Biscoff prior to sinking one's fork into the slice. For future trials, I shall continue to adhere to this 23h refrigeration process - reluctantly, of course - and investigate the effects of raising the baking temperature further for an intensely burnt surface.

​More creations would follow, but for the time being, I'd resume in-person work duties as scheduled.

​On my first day back to the office, I excitedly brought with me souvenirs for the team.
Unknownst to me was a revolting display of filth in my usual booked seat. Beyond dust, fallen stray hairs, and sticky patches with questionable origins, the chair was positively soiled, with the headrest stained and seat featuring a disgusting patch at its centre.

"Oh, he must have farted hard." Many responded, half jokingly, as I gestured to the splotch with a gag and grimace.
The worst part was that neither cleansing wipes nor alcohol could effectively remove the unhygienic eyesore. My remaining in-office days would be spent strategically arranging my bags around the nasty stain.

​​​Come mid-morning, I headed downstairs to try Timmies' new Chocolate Chunk Brookie.

​The hybrid creation sparked intrigue and worry, for such innovations could easily become excessive instead of enjoyable.

But the Brookie exceeded expectations. Although the Chocolate Chunk Cookie was no different from the usual edition graced with pink and blue icing during Smile Cookie days, the underlying Brownie square was dense yet not overly so. Instead of encasing the small section entirely, the cookie dough had merely been laid atop, allowing to melt then solidify in place. Admittedly, this was a novel approach to utilizing leftover brownie squares, existing pre-portioned cookie dough, and eliminating the need for extra chocolate chips. On the consumer side, it enabled sampling of a new product without a steep price deviation from the chain's standard cookie or brownie. Personally, I'd simply reach for the Double Chocolate Brownie instead, for nonexistent are the occasions where desires for sweet, pliable cookies exceed those for toothsome, chocolatey alternatives.

​At lunch time, I'd embark on errands along the stretch of Queen West. After depositing a meager amount of tax refund dollars, I headed south along Spadina. Neo Coffee Bar at King/Spadina would be my next stop.

The standalone location operated as a café during the daytime, then transitioned to a alcohol-serving social space in the evening hours. That said, my objective was neither coffee nor wine, but rather matcha.

​Unfortunately, the inventory observed before my vacation had vanished off its shelves, leading my eyes to fall upon loose leaf tea, tote bags, and baseball caps as other merchandise of note.

I headed to the PATH location next, only to learn of the same shortage and a pending restock planned for two weeks in the future. "Well then." I thought, "I guess it's not in the cards for me." My departure from the downtown core was slated to take place in just eight days.

Trekking tirelessly in the PATH had induced unwanted perspiration. A coffee-loving coworker's earlier recommendation of Bevy surfaced in my mind, and I made a beeline for The Combine at Wellington and John.

​Located on the upper floor was the café and cozy working space. Most of the seats were occupied, as expected of a destination with food, caffeinated beverages, and plenty of cubicles/communal areas.
I took to an Iced Americano, which set me back $4.50 plus tax. Opting for the chilled version had incurred an additional fifty cent surcharge (over the hot Americano). Nevertheless, the final price of $5.09 was still lower than any Americano purchased in a South Korean café.

​Furthermore, the beverage was potent, aromatic, and adequately delivered the cooling sensation and afternoon pick-me-up that I had yearned for.

​The next day, I purchased a Lemon Poppyseed Cheesecake Muffin. Being another of Timmies's Featured Items, I regarded the combination simultaneously with curiosity and wariness. After all, filled muffins are a hit or miss.

​Unfortunately, this one fell within the latter category: While I appreciated the subtle crunch of poppyseeds, subtle crumble topping, and faint notes of citrus, the filling was rich and satiating, leaving my stomach feeling overwhelmed until at least three hours later.

My coworker was able to join me for the second lunch walk of the week. I led the way to CIBC Square and TABLE, the venue for Shomigo's Holiday Market last December.

The food court layout had been expanded since the limited time market, providing more seating in addition to a photo backdrop of artificial shrubbery and complimentary but malfunctioning air hockey table.

Of greatest interest to my coworker was the rooftop patio, for it catered to the comparative lack of open air gathering grounds for conversation and lunch munching near our own office. Should you ask me though, the recreational space is far too windy for prolonged stays and too noisy with nearby construction. Air quality is also not predicted to be favourable in consideration of such construction activities.

Rounding off the walk was a speedy stopover at Columbus Café. Despite being spotted at the southeast corner of John and Adelaide for some time now, I had deferred my visit time and time again. But with my last day looming, it was now or never.

​My knowledge of the café is limited; aside from presumably French (or French-Canadian) origins, grizzly bear logo, and second location within Indigo Eaton Centre, I wasn't aware that the eatery's offered a signature item

The pastries were surprisingly affordable, though brisk walking steered me in the direction of iced drinks. A Nitro Brew set me back $4.75 plus tax - essentially $5.37 for a refreshing blend of coffee topped with silky foam that contributed creamy texture without unwarranted milkiness.

Opting to go black had been a well-informed decision, for I'd return to the office to find Timbits readied for our weekly team meeting. Many Chocolate Dips were consumed in the hour leading up to said team discussion.

​On Wednesday, I received a brief break from the city. Errands led me to Square One, where both Lindt and Läderach were visited. The absence of Surfin and Blancor prompted me to stroll out of the boutique without making a purchase. Meanwhile, the upscale Swiss chocolatier captivated me with their Easter display and limited edition Dubai Chocolate FrischSchoggi.

Priced at $15.90/100 g, the Dubai Chocolate FrischSchoggi was arguably economic. A 120 g portion of FrischSchoggi rang in at $21.56 after tax; meanwhile, the untampered, plastic-y, satiating slab from Palm Bites had come to $20.32 after tax. It goes without saying that Läderach's rendition was superior. Be it the complex profile, luxurious mouthfeel, or snappy consistency of smooth, tempered milk chocolate, the Swiss chocolatier reigned strong over the TikTok-famous entity.

During my short-lived stay, MyMy Chicken would see investment. A duo of Original Beef Rice Dog and Honey Garlic Chicken were requested purely on the basis of wishing to relive my memories of eating Korean Fried Chicken at Kyochon.

​As anticipated, the outcome was far less impactful than in its country of origin. In spite of MyMy having led a positive track record since opening, the most recent experience fell short of expectations. Even setting the atrocious price tags aside ($7 for the dog alone!), the order resulted in a painfully dry throat and failed to deliver the same degree of gustatory satisfaction. The sore throat symptoms persisted for at least several days after, while stomach discomfort was continually experienced for the subsequent twenty-four hours.

​In departing Square One, I found the roads covered in snow, with an ongoing blizzard further reducing visibility. Braving the inclement conditions, I powered through to the optometrist's office, for nose pad-induced pain waits for no one.

The third office day of the week was entirely optional, but necessary to bid final farewells to both coworkers and the Yonge-Dundas neighbourhood.

My longtime coworker-acquaintance arrived with two gargantuan boxes of baked goods from Bartholomew - the very establishment that had sold out of all croissants at the early hour of 2 PM. I was offered first pick from the batch, a gesture deserving immense appreciation, especially given my previous encounter with the bakery.

​​Between the "classics" and the "innovative", I expressed tremendous difficulty in narrowing my decision down to just one. In the face of my indecisiveness, I was generously offered two out of the twelve laminated specimens.

​A Biscoff Cruffin was consumed in the following twenty minutes, while an Almond Croissant packaged for later enjoyment. While the Biscoff cookie round topping the concoction was found sodden, the croissant layers persisted crunchy and flaky in the face of an infused custard filling. Moreover, the filling was fragrant and luxurious, exuding the essence of Biscoff and slightly runny consistency of a diplomat cream that I regard ever so fondly.

Lunchtime saw a breezy walk to the newest T&T location. The objective was to sample made-to-order jianbing from the ground floor station. Ordering at the kiosk ought to have been a simple task, but we were hindered at least five minutes by a crowd of post-secondary students tapping back and forth on the menu. Considering that each jianbing would still require a minimum of five minutes to make after ordering, installation of additional kiosks would have been beneficial to customer flow and order processing.

​Approaching the kiosk, we learned that the "Fancy Chinese Crepe" was only offered in two options: Regular and with Beef. The other seven menu options spanned Sticky Rice Rolls and pre-made beverages.

Both of us sought out the Beef Jianbing. Fifteen minutes later, we finally saw our order number appear on the LED screen. They were sizable portions, each fitted with a remarkable rectangle of fried dough at their centre. After obtaining the crepes, we headed over the seating area, where both evaluation and gossip would officially commence.

​For starters, neither of us were impressed with the strange placement of the fried dough stick. It was bulky and lacked cohesiveness with the egg wrap overall. Other constituents of onion, cilantro, and cold beef slices adopted a chewy consistency, meaning that there was no way to consume the jianbing effortless - "with dignity and grace", as I had described. To make matters worse, the beef utilized in the wrap were incredibly tough and hardly proper slices at all, being the Chinese deli-style cuts. In spite of the using purple floral pattern in addition to the standard egg batter, the jianbing failed to leave an impression in terms of depth and flavour.
My coworker declared it "under-seasoned", while my commentary "messy to eat". We collectively deduced it to be underwhelming - a grand disappointment given my largely positive experience at Corner Crepe Co.

As we parted ways around the forty-minute mark, I embarked on my second trip about the downtown T&T outpost.

Shine Muscat was featured in the produce section for $9.88/lb (or $21.78/kg). The fruit was packaged identically to those at Ichon Market. One box weighed in at 4 kg, the equivalent value of $87.12.

$21.78/kg = $21.78 / 1000 g = $2.178 / 100 g

Shockingly, T&T's price per weight was even less than Ichon Market - the very country of Shine Muscat's origin!

3000 KRW / 100g = approx. $2.93 / 100 g
696 g @ 3000 KRW / 100g = 20,880 KRW

The vendor had priced the grapes at 3000 KRW per 100 g, leading our chosen pouch of 696 g to ring in at 20,880 KRW. Even with the store's round-down discount to 20,000 KRW, T&T was still the more budget-friendly option. Go figure!

​Other products of interest and amusement included: Red Chinese Radish (next to the carrots), Zojirushi tumblers, and Olive Young-branded skincare.

​Although produce was marked notably steeper abroad, it was unsurprising to find Korean beauty products retailed with 60-70% markups with the cost of import.

​Proximity of the supermarket to Ryerson/TMU also resulted in themed collaborations and packaged exclusives being more prevalent. This ranged from Pokémon-themed bath salt to never-before-seen UCC beverages. Over this trip, I picked up a UCC Black Geisha Blend and small squeeze bottle of Heinz Tartar Sauce.

Since its initial week of operations, T&T has also introduced a wider assortment to their bakery and prepared food sections. Astounding it was to find BBQ Pork Trotter and BBQ Pork Head for $5.99 and $6.99 respectively. While these sections were undeniably leftovers from the main BBQ section, I was nonetheless glad to see exceedingly affordable prices on typically costly cuts of meat.

Before checking out, I couldn't resist acquiring the Pineapple Sunset Drink lining the jianbing counter earlier. Much to my dismay, the $4.49 purchase was not only excessively cloying, but the crystal boba/agar I had anticipated revealed itself to be popping boba! Ugh!
My purchases were slid into T&T's newly launched $3.99 insulated lunch bag - currently unavailable for points redemption, as far as I was told.

Normally, my lunch break would have concluded by this point, however, my schedule was open until the day of my departure. And so, the next stop was IKEA, where a stopover for containers somehow evolved into a bedroom refresh haul. New sheets, pillowcases, mattress cover, and laundry hamper were readily added to the basket. Only upon nearing the checkout did it occur to me that:

• I'd need to buy an eco tote for carrying
• The decision hadn't been the brightest, since all items were relatively weighty

​But I persevered, as I always do.

​Walking to Union, bystanders could catch a glimpse of an awfully colourful, small person - trunk obscured by bags from all sides, but legs clocked in black and moving quickly. The sight was a humourous one, even if I do say so myself.

The evening was met with a glass of Late Autumn Riesling that confirmed Inniskillin's reputation as a leading producer of Ontario wine.

​For the rest of the week, I'd continue to munch on snacks from vacation.

This spread comprised of HBAF Almonds (Cookies & Cream was passable), Samdayeon Original Milk Tea from O-SULLOC (repulsive and gritty), and Instant Matcha from O-SULLOC (horribly sweet and disheartening).

​Batholomew's Almond Croissant was deemed fabulous regardless of consumption temperature.

​My own Ice Cream Matcha Latte, crafted with Kato Matcha, was also scrumptious. When the vanilla bean ice cream began to disintegrate into the topmost layer of matcha and ice, it transformed into a smoothie-like texture. This gradual metamorphosis was unexpected, but very, very delicious.

​The arrival of the weekend announced a surge in duties. For half of Saturday, I cleaned my desk, packed my work monitors for return, and reinstated my personal monitors. The other half was spent lugging myself to the border of Mississauga and Brampton, where the Lindt warehouse retail store was situated.

Having been led 20 km from home on a hunt or couverture, the Kennedy location did not disappoint. Service was prompt and friendly, and the store featured discounted seasonal goods in addition to the usual roster of Pick 'N Mix truffles and gift boxes. Of course, the 10 kg couverture bags were my primary items of interest. I slid one bag of Blancor into my basket before proceeding to peruse the back room.

​There, I found bundles of seasonal truffle flavours, such as Irish Cream, Christmas Teddies at 60% off, and Valentine's Day items for as low as $6.49. Needless to say, I couldn't help but take advantage of the store's expansive selection, easily adding a 100-count truffle bag, Mini Eggs, and Excellence bars to my basket.

​The best part of all? A giant plastic bag - provided free of charge!! - to transport the goods. (Let it be known that subsequent bags, be they plastic or paper, would incur additional charges.)