Lemon Crunch Cup Cake

Marian selected a Lemon Crunch Cup Cake for dessert for this session at the South Arm Cooking Club for Seniors. We adapted the recipe not to include the topping for a more healthier dessert for the seniors.

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This Lemon Crunch Cup Cake is fluffy and the lemon zest adds citrusy flavour to the cup cake.

Ingredients

  • 1/2 cup butter
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 cup buttermilk
  • 1 cup chopped walnut (optional)
  • grated rind from 2 lemons or oranges

Topping

  • 3/4 cup granulated sugar
  • juice of 1 lemon or orange

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Source: Marian

Yield 12 cup cakes

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Faubourg on W 41st Ave, Kerrisdale, Vancouver

It’s been a while since Polly and I had a real cake meet. I meant cake and dessert. We had been exploring other options lately like ramen lunch at Ramen Sanpachi on Broadway and English breakfast at The Diner at West Point Grey.

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For this cake meet, we decided to go to Faubourg, a French bistro. We attempted to visit Faubourg some time ago without the proper address and ended up at Simply French. This time we make sure we have the address. Faubourg is located on West 41st, west of West Bvld. Meter parking is available along W 41st.

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The front of Faubourg has a display of some of their cakes, pastries and Viennoiserie. Viennoiserie is sweet pastries like croisssant, pain au chocolat, brioche, small roll, etc. The name Viennoiserie evolved from the long-held myth that they originated in Vienna rather than France. I had an eye on the chocolate cake but unfortunately, it’s not available at the time we were there.

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Faubourg is divided into 2 sections, the coffee shop and the bistro. We sat at the coffee shop area. From where I sat, I had a direct view of the bistro area. The bistro is a segregated area with high-ceilinged space, bedecked in hardwood floors, marble-topped tables and fanciful chairs imported from France. I guess if we were seated at the bistro area, we’ll have to pay for the table service with a big tip. I’m very impressed at the way they prep the bistro area because I saw them actually wiping down the legs of chairs and tables.

The coffee shop area is self service i.e. you order your drink and pastries and pay at the counter and bring your food to a table. The coffee shop area seats about 25.

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When we were to place our orders at the counter, the waiter asked us if we want … (more…)

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Cake-Ya in Port Moody: But Ya … Ya Dun Have To Drive That Far

Cake-Ya had been long on our list of places to visit. Actually, it was more on Suanne’s list because truthfully, I am indifferent to desserts and sweet stuff.

This would have been a perfect place for her cake meet but since this place is over 1.5 hours drive from Richmond and back, that pretty much rules out this place for her cake meets. So who do you think she looks at to accompany her there?

We would not have gone to this place recently if not because we had to drive Nanzaro to Port Coquitlam for his scholarship interview. Nanzaro is trying to snag a precious spot for a six week scholarship training in Ontario this summer. He seems confident he will get it and if he does and if we can figure out something for Arkensen, Suanne and I will have our summer vacation this year!

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The name of this place Suanne wanted to go to is called Cake-Ya. Simply put, this place can be sort of called Cake House … sort of because “ya” means house in Japanese.

Jenny (My Secret Eden) was the one who alerted us to Cake Ya in this post on Kurumba in Port Moody. We would not have found it on our own not only because it is located in Port Moody, but it is on Clarke Street which is not a main route that many would take at all. Even when we had the address, we missed this place because the signage is so small.

Cake-Ya-Menu

I thought this place would have been bigger but it’s just a small two person bakery type of operation with an open kitchen in full sight.

The whole place is sparsely decorated with a small counter for retail sales. What they offer is simply all you see above. What they are famous for is the Cream Caramel and a few other cakes — all of them Japanese style.

The two Japanese ladies who worked there were polite and friendly. They told us that they don’t really sell a lot of their food in the store but people do come here for them. Most of what they make is sold all over the city. When we told her that we are from Richmond, she told us we can get them from Izumiya … and for the same price too.

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The above is what they are famous for. In English they call this Caramel Cream.

In Japanese, this is called purin. I think perhaps that the name purin is sort of translated from the English word … (more…)

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Blueberry Boy Bait

When I posted a deal on organic blueberry on my facebook ($1.69 per pound), my friend, Jess suggested me to bake a Blueberry Boy Bait. I was fascinated with the name and did a search on the internet. Here is what I found from www.cookscountry.com.

In 1954, a 15-year-old girl won second prize in the junior division of a Pillsbury baking contest with a moist and tender blueberry cake that was named after the effect it had on teenage boys–one bite and they were hooked. Topped with cinnamon-sugar and loaded with blueberries, it straddled the divide between coffee cake and dessert cake.

The Blueberry Boy Bait is indeed moist and tender. The cinnamony crust on top gives a contrast of texture with a light crunch. I love the aroma of cinnamon that fills the kitchen during baking.

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You can make the Blueberry Boy Bait using fresh or frozen blueberries. If you use frozen blueberries, do not thaw them or else the cake will be stained with blueish color.

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon table salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 1 cup milk
  • 1/2 cup blueberries, toss in 1 teaspoon all-purpose flour

Topping

  • 1/2 cup blueberries
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon

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Source: this recipe is adapted from www.cookscountry.com

Prep time: 30 minutes;  Bake time: 50 minutes;  Serves 12

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Chocolate Snacking Cake

Ken, one of the seniors in the South Arm Cooking Club for seniors, shared this recipe in the kitchen.

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According to Ken, this Chocolate Snacking Cake is like brownie except that this has leavening and it’s eggless.

Ingredients

  • 1 1/3 cup all purpose flour
  • 3/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup brown sugar
  • 1 cup buttermilk
  • 1/2 cup water
  • 1/4 cup vegetable oil
  • 1 1/2 teaspoons vanilla extract

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Source: adapted from Ken

Prep time: 20 minutes;  Bake time: 35 minutes;  Serves 8 to 10

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Easy Lemon Cheesecake

Marcel and Ken made an Easy Lemon Cheesecake for dessert at the South Arm Cooking Club for Seniors.

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This has to be the best part of the meal. It’s cheesecake, my favourite dessert.

Ingredients

Crust:

  • 1 1/2 cups graham crackers crumbs
  • 5 tablespoons butter

Filling:

  • 1 x 8 ounce package cream cheese, room temperature
  • 1/3 cup sugar
  • 1 large egg
  • 3 tablespoons sour cream
  • 2 tablespoons lemon juice
  • 2 teaspoons finely grated lemon peel
  • 1 teaspoon vanilla extract

Garnishing:

  • fresh fruit: berries, mango, orange, etc (optional)

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Source: adapted from Lisa Zwirm

Prep time: 30 minutes;  Bake time: 30 minutes;  Serves 12

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Spanish Almond Cake

Minoo shared this Spanish Almond Cake as one of the dessert in the South Arm Community Kitchen. I enjoyed this kitchen most as I love sweets.

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This is a simple and quick cake recipe. It comes handy when you have unexpected guests.

Ingredients

  • 2 eggs
  • 1 cup granulated sugar
  • 1/2 cup milk
  • 1/3 cup oil
  • 3/4 cup flour
  • 1/4 cup ground almonds
  • 3 tablespoons slivered almonds
  • 3/4 teaspoon baking powder
  • icing sugar for garnishing

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Source: Minoo

Prep time: 15 minutes; Bake time: 25 minutes; Serve 8

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True Confections on Denman, Vancouver

Suanne likes desserts. She likes all kinds of desserts. It does not matter if it is cakes or pastries or ice-cream or cookies … even Asian type desserts like red bean soup. It does not take a lot to get her to go out to have dessert.

She goes for her dessert fix with Polly every Friday. The problem is she has to go according to Polly’s schedule which is only a couple of hours in at noon. The thing is also most of the better dessert places are opened at night.

After the ramen dinner at Benkei, I suggested that we go to True Confections on Denman since we are already around the area. True Confections is one of the places Suanne often says she wanted to eat in.

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There are three True Confections dessert restaurants in Metro Vancouver. The other two restaurants are on West Broadway and North Vancouver.

True Confections is known for their cakes which they say is completely made in the restaurant. They also made sure that they do not have fillers, preservatives but uses only fresh ingredients. So yeah, they take their cakes very seriously.

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Specifically, they are known for their very tall cakes. Some of their more popular ones looks like it is 9-10 inches tall. The ones you see above are not the taller ones, but you get the idea.

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The restaurant was empty on the Friday night we were there. It was the Olympics which drew everyone away to the Olympic zones. We asked the waiter about it and he said it had been very quiet ever since the Olympics started. They had even extended the restaurant in anticipation of more Olympic traffic — but all in vain. I feel for them. If there is anything we could do to help rally people to come to places like this, we would … we should.

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There are cakes, premium chocolate cakes, cheesecakes and stuff like pies and tarts. I knew what Suanne wants … cheesecake. We also cannot ignore their tall PREMIUM chocolates cakes too — they look too good to resist.

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We got the simple Fresh Fruit Cheesecake which costs $8.25. They call this a Montreal-style cheesecake. We were  not sure what that means actually. We did observe that is … (more…)

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Spinach Cake

This is a healthy cake. It has green power. It has the source of Popeye’s power. This cake is great for picky kids who defy vegetables.

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The whipping cream makes this Spinach Cake more attractive.

Source: unknown

Prep time: 30 minutes; Bake time: 30 minutes; Yield 1 loaf

Ingredients

  • 3 eggs
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 250g (1/4 pound) spinach, washed, drained
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 2.5 cups flour, sifted
  • 1 teaspoon baking powder
  • 1 cup whipped cream
  • 3L Pyrex dish (we used a loaf pan which takes longer to bake because we cant find a Pyrex dish in this kitchen)

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Cranberry Nut Loaf

Stella shared this lovely Cranberry Nut Loaf with the members of the South Arm Cooking Club for seniors. She was given a cook book by one of the members of the South Arm seniors titled “A World Community Cookbook’, Simply in Season. This recipe from extracted from this cookbook.
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Stella insisted that everyone must try her cake because it is very rare for her to bake. Of course, we will never resist such a healthy cake loaded with flax seeds, cranberries and nuts.

Ingredients

Dry:

  • 1 cup (250ml) whole wheat flour
  • 1 cup (250ml) all-purpose flour
  • 1/3 cup (75ml) flax seed meal
  • 1 1//2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet:

  • 3/4 cup (175ml) sugar
  • 3/4 cup (175ml) orange juice
  • 1/4 cup (60ml) oil
  • 2 tablespoons grated orange zest
  • 1 teaspoon vanilla

Additions:

  • 1 1/2 cups (375ml) sweetened dried cranberries (coarsely chopped)
  • 1/2 cup (125ml) walnuts or pecans (chopped)

This recipe yields 1 loaf.

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