I made muffins out of a whim. It has carrots, pineapple, a touch of oats, whole wheat flour, egg whites, and agave nectar in it. Oh, and a dash of cinnamon and ginger, and an ocean of my love.
If you’re wondering where the butter and the sugar are, there aren’t any. And I adore them just the same.
And then I gave it my family to eat.
My brother J- says: It tastes too healthy! (What does that even mean!)
My Mother says: It’s definitely better than most of the whole wheat muffins I’ve had. (Good enough for me. Sometimes my Mother is hard to please.)
My baby brother W- isn’t very picky, so he thinks the muffins are okay.
My Father says: It’s okay, but not as flavorful as your usual muffins.
Oh well, that’s more for me then!
But then my brother K- says: Ooooh. It’s actually quite pleasant! (This is why I have always loved K- just a touch more than my other brothers. Kidding!)
Well to him I give one more muffin. Or you know, as many more muffins as he wants.
Continue reading for the recipe
The Lunar New Year comes rather early this year, at the tails of my birthday no less! We’ve hardly had any time to breathe and properly digest all the birthday food and suddenly here comes the New Year food. Though I must admit, we don’t celebrate the Lunar New Year as much as the other people who follow the lunar calendar do, because where I live, we follow the Western calendar and celebrate more of the same things that Westerners do. But being Chinese, it’s only natural that we would do a little bit of the traditions passed on to us by our ancestors. Temple visits and incense lighting aside, I decided to make these adorable little pineapple tarts that seem to make its way around the blogosphere most prominently around this time.
The reason for making this cake began with a Desperate Housewives episode. My mother saw Bree’s gorgeous Upside Down Cake and said, “Mmmm… I want some. Why haven’t you made this cake?”
I shrugged, and then I made it.
And it wasn’t easy, mind you. I followed a recipe that called for making a thick caramel syrup base and for some reason, my sugar and butter just wouldn’t mix together and turn into a liquid caramel. The butter and sugar kept separating, and in one instance, I managed to make caramel candy crystals, which was lovely if only that was what I had been trying to do in the first place. I couldn’t get the caramel right even though I watched the video and followed the instructions over and over. By my third try and failure, I wanted to cry as I threw another batch to join the sugar and butter already laying wasted at the bottom of the trash bin. Pineapple Upside-Down Cake is a classic! How can it be so difficult to make? Read more