Out & About #933 | More & More Two-Bite Brownies, TIFF Studio Ghibli Pop-Up + Halloween Chocolate

​Days become weeks, weeks become months, and months become, well, more than one month. Restlessness has stuck with me for quite some time now, materializing in the form of nightmares and stress-induced stunted hair growth. The worst dreams of all tend to proceed an in-office day, for the obvious fear that I may miss my GO train and arrive tardy - not that I'd be forced to make up time, being liberated from the private sector.

I particularly treasure my work-from-home days now, for they bestow upon me opportunities that'd normally be revoked:

• Weeknight beer consumption (because I can sleep in the following morning)
• Interactions with Larry and Mr. Button throughout the day
• Impromptu baking endeavours, should inspiration hit
• Flexible breakfast and lunch options - the freezer is my oyster!
  

Also worth noting is the freedom to undertake unplanned evening gym visits.

While my check-in count has waned in the face of fatigue, I nevertheless enjoy classes when I'm physically equipped to participate.

Creations over the week(s) were characterized by follow-up attempts at two-bite brownies. Withering determination due to defeat has never been a relatable concept for me, thus I persevere, endlessly, until a conclusion can be drawn.

1) Two-Bite Brownies, as adapted from the latest Oat Fudge Bar

The formula had originated from Sunday Baking's Mochi Brownie recipe, though scaled down in terms of sugar level and halved. It was quite delectable as the middle layer of an Oat Fudge Bar, especially when retoasted later for a soft, chocolatey core, therefore I opted to further the investigation.

The process would commence by melting 100 g of chocolate couverture and 32 g of butter in a microwave-safe bowl. Next, 46 g of granulated sugar and a single egg were whisked in. Thorough aeration was the key to a crackly surface, and I was mindful to adhere to this step. Lastly, 20 g of all-purpose flour and 10 g of cocoa powder were folded within, making for a thick, yet fluid batter that evenly filled a mini muffin pan of twelve.

Exhibited in the emerging batch was the trademark crackliness observed in past brownie creations: They were gorgeous. Unfortunately, only half of the batch could be successfully retrieved from the pan. Once again, the bottoms stuck. A somewhat clean edge could be obtained, though the bits that remained were crumbly instead of chewy.

​A few days later, the brownie bites had dried out, presenting resemblance to miserable, stale cake crumbs instead of moist, chewy brownies. I deemed brown sugar to be necessary, in spite of the countless recipes gracing the Internet claiming the opposite. Even SK's recipe had shunned the need for molasses in the mix. It did, however, note a half-and-half brown sugar/white sugar rendition had been constructed for testing. I hesitated not to follow suit.

2) Two-Bite Brownies, as adapted from SK's Favo(u)rite Brownies

For my purposes, the recipe was halved, though ultimately yielded an overabundance of batter, filling my mini muffin pan beyond the brim.

Recipe quantities were adjusted as follows:

• 47 g bittersweet chocolate couverture
• 57 g melted unsalted butter
• 66 g granulated sugar
• 60 g brown sugar
• 1 egg
• 1 tsp vanilla extract
• pinch of salt
• 70 g AP flour
• 20 g cocoa powder

With the exception of the dry ingredients, majority of SK's had been precisely reduced by a factor of two. In spite of her original ingredient lineup featuring just 85 grams of all-purpose flour (and utterly omitting cocoa powder), I, in my pre-concert (932) haste, adhered to the full amount plus a bit more. Consequently, the final swirls about the inside of the bowl were executed with caution as to prevent over-mixing.

​Despite being devoid of the coveted crackly surface, this batch did not stick to the pan as much as the others. However, overfilling the wells granted greater heat exposure to the tops, causing them to dry out quicker and hollow through, while the bottoms remained moist. This distinct difference in texture led to detachment between the upper and bottom halves.

Beyond the batter-filling blunder, it was affirmed that more flour and the addition of brown sugar and vanilla extract had been the correct choice. For subsequent trials, I'll likely reduce the quantity of granulated sugar further, for this batch resided on the sweet side, and take to my mini muffin pan of twenty-four for even distribution. (I do sense that I may be getting closer to the Farmer's Market classic though!!!)

3) Two-Bite Brownies, carefully scaled yet, regrettably, overbaked

​My mind tends to wander when left unoccupied, unlike the sleepy polar bear whose body regularly permits - and possibly, encourages! (believe it or not) - sluggishness and unapologetic "zone out" periods. After thoroughly browsing the Internet for tips on customizing a basic brownie recipe to meet my needs, I concluded a need for careful comparison of ingredient quantities and ratios. Only by reviewing my trials to date could I determine the next appropriate steps.

"Gooeyness" would result from the fats and wet ingredients, namely butter, chocolate (if using), and eggs. "Cakeyness" would result from dry ingredients such as flour (all-purpose, cake, or alternate stabilizers such as starch), cocoa powder, and, if using, baking powder. Leaveners, as learned from past attempts, would either be physical in the form of aerated eggs, or chemical in the form of baking powder. That said, aeration of the batter was not critical whatsoever, for brownies are intended to be dense and fudgy, rather than airy and sponge-like. While the coveted crackly top may signify success with brownie slabs baked in 8 in x 8 in square pans, surface texture isn't often a factor for consideration in the application of two-bite brownies.

Re-reading SK's recipe, I learned that the yield was anticipated to be 29 mini-sized brownies. Halving it would lead to 14-15 servings, which I had stuffed into 12 wells to restrict the recipe to one pan. By scaling the recipe proportionally for 12 servings and taking the average from my previous rendition adapted from Sunday Baking, my ingredient quantities would emerge as follows:

• 68 g bittersweet chocolate couverture
• 40 g melted unsalted butter
• 25 g granulated sugar
• 40 g brown sugar
• 1 egg
• 1 tsp vanilla extract
• pinch of salt
• 32 g AP flour → 50 g
• 5 g cocoa powder

In the final mixing stages, I added a bit more flour, upping the amount to 50 g. This led to a scoop-able batter that filled each well at 85-90% capacity.

The intent had been to subject the batch to 13 minutes of heat at 350 F. However, as a consequence of poor planning and the third-party sabotage, the tray had been returned to the oven for at least two minutes more on the account that "the toothpick hadn't come out clean." Because it was never supposed to!! supposed to!! I had screeched at the top of my lungs.
Exasperated and unfulfilled, I refused to accept the overbaked, crumbly version of my labours, even if they had unmoulded easily within five minutes of being removed from the oven. As a consequence of another entity's seemingly harmless intrusion, my day's schedule would now be delayed upwards of 60 minutes. The adverse impacts of a single ill-informed decision had proven tragic in the face of my already constrained timeline.

4) Two-Bite Brownies, scaled down from SK's Favo(u)rite Brownies and averaged with Sunday Baking

​A subsequent batch was compiled, this time in a noticeably hastier fashion. Using this opportunity to experiment a bit more, the ingredient quantities were adjusted further:

• 70 g bittersweet chocolate couverture
• 40 g melted unsalted butter
• 25 g granulated sugar
• 40 g brown sugar
• 1 egg
• 1 tsp vanilla extract
• pinch of salt
• 35 g AP flour
• 10 g cocoa powder

The revision kept the total amount of flour consistent, though lessened tackiness as cocoa powder would contribute lower binding capabilities than AP flour. Once the tray was slid into the oven, I'd proceed to watch the kitchen like a hawk. No one would interfere with my baking temperature/time anymore - not on my watch!

Baking at 350 F (365 F in my oven) for 13 minutes resulted in perfectly gooey centres. The toothpick did not emerge clean, but instead bits of batter clinging to it. About one third of the tray would not come out clean despite the extended cooling time of fifteen minutes. I alluded this to overfilling, for the rush to recover wasted time hadn't exactly led to uniformly-filled cavities. The surface, as I observed, also seemed to exhibit slight crackliness, a result of aeration. Consequently, the tops were crispy while the bottom halves moist and indulgent. Dry and crumbly they were not, yet neither were they the golden Farmer's Market specimens I had aimed to recreate. The ideal morsel is chocolatey with a slightly concave, chewy centre - Do I decrease the flour and allow the eggs and chocolate to take centre stage? Will it bind together though, or will they stay forever wedged within the mini muffin pan?

​Towards the end of July, after at least six months of deep contemplation, I had shipped my camera back to Canon for repairs. The apparatus arrived at HQ in early August, but was stranded for at least two weeks before any update would be provided. I was almost certain that it wouldn't arrive back in time for the 1MX Festival, as constant correspondence with the service desk had informed me that "parts were in the midst of being delivered".

Lo and behold, a Purolator truck was spotted before my very driveway just two days before the show! A blessing indeed!

Snacks of the week comprised of complimentary Cheez-Its from Union Station, assorted gummies from bulk barn, a gifted batch of homemade chè with sago and bleeding jellies, and Loacker wafer biscuits from Eataly.

G7's launch of their Espresso line was also well-received. The box comprised of fifteen individual sachets, two of which were mixed with 120 ml of hot water for testing purposes. Milk and ice and were added to the mixture for the simplest iced coffee of any season.

Heading into the office is a grueling task in itself, but beyond my already painful early waking hours are lane reductions incited by watermain projects and residual summer construction works.

An earlier lunch break was taken with the intent of making a 1 PM virtual training session (for which I ultimately did not return in time).


The arrival of TIFF had led to a number of new attractions and, of course, celebrity sightings that I couldn't be bothered with. Social media had informed me of a Studio Ghibli Pop-Up outside the TIFF building; it was a limited time feature that would be disappearing with the termination of the week-long cinema event. Around the 12:30 PM, I steadily meandering towards the intersection of King and John.

​Along the way, I laid eyes upon Goldstruck Coffee, a new café and "brew bar" that had opened its doors to the coffee-going crowds of York/Richmond. I would also route onto a rooftop patio at the southwest corner of Adelaide/University - a incredibly serene environment intended for office workers to consume meals and engage in chatter.

My own knowledge of photo/video editing has reminded me to take every media post with a grain of salt: Things are not always what they seem, especially if they appear effortless and glamorous. This concept most definitely applied to the Ghibli pop-up, for it was exceptionally compact and hardly accessible to those with standard working hours (or schedules too packed to accommodate waiting!).

​It was merely a gift shop, rather than an exhibit in its own right. A photo backdrop with Totoro and Jiji resided at the west end of the space, while the cashier counter at the centre and shelves of individually sealed products along the east and south perimeter. Merchandise assortment was limited to plushies, one large Totoro plush rug, figurines, and eco totes.

The contents of the shop were generally pricey, with compressible nylon eco totes ringing in at $37 and a medium-sized Calcifer plushie with a partially open mouth at $34. Having not seen any items of interest (nor assuming reasonable price points), I settled simply for a photo with Toroto and Kiki before departing at 1 PM. An even longer queue had began to form at this point.
While most COVID-induced space constraints had been removed, the lineup format had likely been implemented to prevent crowding within the space, given its compact size, and for prevention of theft. Technically, queue management was arguably unnecessary for visitors were either perusing for purchasing or just for a quick glance about.

​Trekking back, I observed the opening of a nearby Starbucks (bearing one of the city's numerous heritage façades) and the multitude of red carpets lining the exterior of Price of Wales Theatre.

​On the south side of King Street, surrounding David Pecaut Square, were more walkways lined in red.

​I ventured along whichever sidewalks were not closed for construction. Overcast skies and comfortable temperatures in the teens made for a pleasant, perspiration-free return trip even while maneuvering along University, which is known to be devoid of shade.

​At Queen/University, I made a brief stop at Miniso, then and stepped foot into Hot Black Coffee for the first time ever in all my years of working in the downtown core.

My afternoon pick-me-up assumed a Mint Brew and Brownie, for learning never stops.

The beverage was priced atrociously at $5.75 before tax for a plastic 12 oz. cup. In spite of being depicted as a "mint-infused" beverage, its tasting notes were, plainly put, typical iced coffee. (I did enjoy the teensy ice cubes, however.)

Ringing at $3.75 before tax, the Brownie was decently gooey and chewy, though lacking in chocolatey depth. Frankly, a bill totalling over $10 for a mid-afternoon snack was ridiculous.

That evening, I took to a follow-up UberEats order of Kaze, expecting nothing short of amazing given my last experience.

The order had comprised of a Bulgogi Bento and Premium D - Sushi + Sashimi set, which rang in at $20.50 and $42.00 respectively. Prices were surely not for the faint of heart, yet I had willingly relinquished the amounts given the wholly positive happening of months past. Alas, proportion to my anticipation was even greater disappointment. Upon laying eyes on the trays, I had been optimistic. Unveiling the contents for sampling was an entirely different story.

Premium D failed to deliver the freshness and variety that had been promised in the item description: the pieces are puny. Furthermore, the promised toro had been omitted; instead was a single pieces of fatty salmon and mediocre slabs emitting distinctly fishy odours. The sashimi lacked a toothsome texture, possessing an all-around spongy-like consistency amidst tastelessness. The wasabi was gritty instead of smooth, while the yellow pickled ginger were spicy and bland, not sweet and vinegary.

The Bulgogi Bento had likely tipped over during transit. Juices from one compartment had flowed towards a trio of meat-less California rolls, rendering their bottoms dismal, soggy, and structurally unsound. Quite frankly, the trio was never supposed to assume a part of the set: the pictured japchae had been swapped out for the tobiko-topped specimens. To make matters worse, the bulgogi was tough and dry, and the rice rigid and cold.

​Taking advantage of UberEats "add-on" option, BOGO bowls of Coconut Sago from Mango Like Desserts were tacked onto the delivery order at no additional cost. The mango chunks and jellies were passable, though the glutinous rice balls were utter abominations: starchy, mushy, and flavourless.

​Majority of the coconut milk had seeped into the sago pearls, which were thoroughly cooked, but otherwise included in overabundance, overwhelming the dessert as a whole.

​Lethargic was the next day in the office. A prolonged stay was anticipated due to meeting schedules, thus I rationed my energy accordingly to survive the extended era of work.

​Lunchtime primarily comprised of being a PATH tour guide. My previously ordered fuchsia leather jacket had arrived just in time for the seasonal change - it fit quite well, even if I do say so myself, and was envisioned to transition well beyond spring/summer occasions.

Halloween-themed merchandise was spotted lining the front display tables at Indigo. Lindt would also reveal their own take on the spooky celebration by launching limited edition Ghost and Pumpkin flavours. They were tasty, albeit sweet. On my quest, I had also taken to a Maple truffle out of curiosity; it was exceptionally fragrant, yet far more cloying than the Halloween exclusives.
Sequin-lined items had also made their way onto the shelves, supposedly in preparation for the holidays.

The short excursion had involved the company of my coworker. It simultaneously allowed me to observe how people can sour with their variable ability to handle hunger levels (the sleepy polar is no exception) and how the presence of a companion can evoke various emotions.

We had taken to the outdoor seating area outside TD Centre and continued our conversation under gloriously sunny, breezy conditions when a homeless man suddenly screamed without warning. The first happening had incited alertness and a full-body jolt, while the second occurrence a near-immediate need to evacuate the premises. An interesting revelation came over me in the moment: my coworker had instilled a sense of security - reliability that the sleepy polar bear consistently fails to provide (and sometimes merely aggravates the situation!). As far as insects go, I, as a speedy assassin, cannot relate to the irrational fear. As far as the mentally unstable, my tendency is to steer clear. In both cases, I'd declare the sleepy polar bear more useless than useful.