Recipe | Beet Velvet Cupcakes

I wanted to make red velvet cupcakes but didn't want to use red food coloring, so I came across a recipe for natural colored cupcakes using beets. When I told B about this, he exclaimed "Beets?!", then after he tried one: "Hey, it doesn't taste like beets, that's pretty cool!" These don't taste like beets, nor do they exactly taste like red velvet, but they are still pretty good! Moist and fluffy, on the dense side. It was a bit sticky at first, but with the cream cheese frosting it's barely noticeable, and even better after two days. I'm quite happy with my first attempt. It was fun to make and the bright color is fantastic.

Recipe | Creme Brûlée

A simple and delicious recipe adapted from BBC UK. No gas for torch this time, but will try to caramelize next time! (but it was still great without; still had a slight crust on top) Love the new red ramekins :) We ate it hot fresh from the oven and saved one in the fridge - even creamier the next day after refrigerating.

Makes 6 to 8 (depending on size of ramekins. I made 8)

Ingredients

• 500 ml cream 
• 6 egg yolks
• 3/8 cup sugar

Directions

1. Preheat oven to 300 F.
2. Pour cream in saucepan. Bring cream to boiling point, then reduce heat and simmer for 5 minutes. 
3. Whisk egg yolks and sugar until pale and fluffy. 
4. Pour cream into egg mixture and mix well until thickened.
5. Pour mixture in ramekins. 
6. Fill large roasting tray with hot water and place ramekins in, making sure water is halfway up the outsides (bain-marie). (I used a shallow pan which covered just a bit but still worked fine)
7. Bake for 40-45 minutes.
8. To caramelize: sprinkle teaspoon of sugar on the surface and caramelize with blow torch.

2013 Holidays

Gingerbread house competition / Best red velvet cupcakes from La Rocca / Ripley's Aquarium / Christmas at home / Curry katsu udon & yam fries @ Raku / Dill salmon on butternut squash puree @ Chef Bryan / Ruth's Chris Steak House / Fondue & housewarming / Souffle @ Sweet Note

Recipe | Oatmeal Cranberry Cookies

Adapted from Here

Instead of my usual holiday cookie (cornflake marshmallow), this year I tried something new - chocolate chip cookies and these soft oatmeal cookies. I like making them small and round - perfect bite size snack.

Makes about 20-30 small cookies.

Ingredients

• 1/2 C unsalted butter (1 stick)
• 1/2 C packed brown sugar
• 1/2 C white sugar
• 1 large egg
• 3/4 C flour
• 1/4 t baking powder
• 1/4 t salt
• 1 1/2 C old-fashioned oats
• 3/4 C dried unsweetened cranberries
• Cinnamon

Directions

1. Preheat oven to 325F.
2. Combine flour, salt, baking powder.
3. Cream butter and sugars for a few minutes, then add egg and cream until light and fluffy.
4. Add the flour mixture and mix until just combined.
5. Stir in the oats and cranberries.
6. Line baking sheet with parchment paper and place balls on sheet.
7. Bake for 18-20 minutes.

Enjoy! :)