When You Double The Butter

This post was hiding in my DRAFTS folder for four months! Does that ever happen to you guys? You write a post, keep it in Drafts to update another day, then completely forget about it until months later?

Probably just me. ๐Ÿ™ˆ

Anyways… I executed the world’s greatest baking failure.

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See that butter up there? It’s twice as much as I should have used.ย ๐Ÿ˜ฎ

Chocolate Nutella Cookies Recipe

Makes 72 cookies

INGREDIENTS

  • 1.5 sticks unsalted butter, room temp (NOT 1.5 cups, NOT 340 g)
  • 3/4 cup brown sugar (150 g)
  • 3/4 cup white sugar (150 g)
  • 1 cup Nutella (280 g)
  • 1/2 tsp vanilla extract
  • 2 eggs
  • 2 cups + 2 tbsp all-purpose flour (148 g)
  • 1/4 cup unsweetened cocoa powder (31 g)
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup chocolate chips
  • 1/2 cup chopped nuts (optional)

INSTRUCTIONS

Mix into the butter mixture on low speed until fully incorporated, scraping down the bottom and sides at least once to ensure even mixing.

Add chocolate chips and hazelnuts, chill 10 min:ย Fold in the chocolate chips and hazelnuts and refrigerate the dough for ten minutes.

Spoon onto lined cookie sheets and bake:ย Spoon tablespoon-sized drops of dough onto parchment paper lined cookie sheets. Bake at 350ยฐF for 10-12 minutes. Allow to cool on the sheets for a minute or two before transferring to a wire rack to finish cooling.

They looked pretty good going in, if anything, a little too soft.ย They came out an absolute disaster. Completely inedible. I learned, I learned. Baking really is a chemistry. Where there’s a whisk, there’s a way, I suppose, until you use 1.5 cups of butter.

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Lunch another day: spinach and feta omelet with cherries, plus baked treats, yogurt, and coconut cookies. These coconut thins are my favourite, and many many more were devoured.

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Back when I was on my waffle kick! These were so yummy, and there was much more yogurt devoured post-photo.

Another day, Mom made chive scrambled eggs (chives from the backyard), pearl meatballs (pork, green onions, and water chestnuts, rolled in sticky rice before steaming), and fried fish. All three dishes tasted great!

I loved these “red velvet” waffles another day. I made them in the blender: beets and a mashed banana, with lots of cocoa powder, before topping them with the creamiest nut butter and hemp hearts.

This was a German apple cake slice with yogurt, and a party meal that we enjoyed at my mom’s friend’s house.

Almond cake, created by my mom. The whipped cream topping was great!

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Blueberry Almond Layer Cake with Whipped Cream

Serves 16

Cake INGREDIENTS

  • 4 cups almond meal, firmly packed
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • 6 eggs
  • 1 and 1/3 cup maple syrup or honey
  • 1/2 cup coconut oil
  • 2 tsp vanilla extract

Topping and Cream INGREDIENTS

  • 3 cups whipped cream
  • 3/4 cup powdered sugar
  • 1 tbsp vanilla extract
  • blueberries to decorate
  • chopped nuts, if desired, to decorate

INSTRUCTIONS

  1. Preheat oven to 325 degrees.
  2. Grease two round pans with coconut oil, dust with almond meal, and place a piece of parchment paper on the base.
  3. Beat egg, maple syrup or honey, coconut oil, and vanilla extract.
  4. Add baking powder, baking soda, cinnamon, and salt. Whisk well.
  5. Finally, add almond meal. Mix until just combined.
  6. Separate evenly into two round pans.
  7. Bake for 40 minutes, or more if needed.
  8. Remove from oven. Cool in the pan for 10 minutes, then place on cooling rack to cool completely.
  9. For the whipped cream, freeze bowl and mixer for 15 minutes. Whipped cream should be cold too, fresh from the fridge. Place all ingredients into chilled bowl and whip until the peaks are firm.
  10. When the cake is cooled completely, cut into two layers and spread with whipped cream, then โ€œiceโ€ around the outside. Decorate with blueberries, chocolate shavings, other fruit, nuts, or more.

Once, Seline and I went to Wild Rice, a gluten-free and restaurant where I enjoyed turmeric rice topped with prawns and bok choy in a garlic-coconut reduction. The sauce was otherworldly.

Seline’s crispy chicken cubes were also tasty.

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We had that meal at the Fraser River quay in New Westminster, after silks.

The quay is so, so beautiful in the sunshine.

This is a new variation that Seline and I were working on.

Our summer garden flowers are at the peak of their blossom.

Our morning walks are always so enjoyable.

New book that I’m [mostly] in love with. I finished it a while ago, and have so much to say. Has anyone read this and would like to discuss?!

Over the weekend, my family went to the Korean market, where my mom purchased $80 worth of meat (all cuts!), in addition to kimchi, fish balls, and Korean pancakes. The red bean pancakes are my favourite.

Another day, we had a fanciful Mom Dinner with all sorts of fresh dishes.

And for dessert, aunt Mimi and uncle Charles brought a chocolate mousse cake from Whole Foods.

I had all kinds of Chinese buns for breakfast that day, and the taro was my favourite, followed by red bean and chestnut.

Have a beautiful Sunday, everyone!

10 thoughts on “When You Double The Butter

      1. My mom doesn’t really understand what hot pot is. I’ve described it to her and she sought out her own way of doing it. She cooks everything beforehand and then gives people bowls to fill ๐Ÿ˜

        Liked by 1 person

  1. Funniest baking fail I’ve ever seen! Don’t worry, I have seen worse! XD Once I added a fourth of a cup of Stevia to substitute sugar in these pumpkin muffins, and my concoction ended up tasting like medicine! YUK!
    Anyways, the red velvet waffles look absolutely delicious! I really want to try making a vegan recipe sometime! The cake also looks BEAUTIFUL. And it looked like you had an amazing time in New Westminister and the Korean market!

    Liked by 1 person

    1. Oh my goodness – how much Stevia were you supposed to add?! What did you end up doing to those pumpkin muffins?

      I’ve never tried vegan waffles and I’d love to hear about your experimentation in that field ๐Ÿ™‚

      Liked by 1 person

  2. A shame about those cookies cause they looked like they were going to be delicious on their sheets before baking. Using sticks measurements always confuses me. I buy a whole (2 cup) bar of unsalted butter and use the measurements on the cardboard box to portion it out. Sometimes I convert to weight measurements these days since I now have a digital scale. ๐Ÿ™‚

    The rest of the food and the scenery looks great. Those workout pictures … impressive.

    Liked by 1 person

      1. I bought my inexpensive digital scale at Canadian Tire, for $12.99 plus tax cause I really can’t afford to spend $80 on the ‘Kitchen Scale My Weigh KD-8000’ on Amazon that seems to be very well regarded in my baking FB groups. (I’d probably want the AC adapter plug too for another $17 if money was no object.)

        Liked by 1 person

      2. I’m sure the pricier one is sturdier and it’s easier to see the display when you have a big bowl on top. There are also additional settings. Mine switches between oz and gm and there are different setting for measuring liquids vs solids. The pricier one is able to measure smaller amts AFAIR.

        Liked by 1 person

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