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DessertByCandy
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Quite possible! Do use fresh egg whites once and see if you can spot the difference. Remember to bring your egg whites to room temperature or slightly warm to touch (set the mixing bowl in warm water) for best volume.
Toggle Commented 2 hours ago on Egg White In A Box at Dessert By Candy
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Thank you for your insight Mardi! I'll definitely give Sobey's house brand a try. I still have more marshmallow flavours that I want to experiment. :)
Toggle Commented 2 hours ago on Egg White In A Box at Dessert By Candy
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I cannot keep up with my consumption of egg whites in candy making. With cakes and pastries, recipes often call for yolks and I end up with an abundance of egg whites. That’s easy to manage because the whites keep well in fridge. Yolks, on the other hand, tend to dry out or at least much more perishable. With many candy recipes calling for egg whites, I just can’t balance it all without being wasteful. And throwing away egg yolks is a crime in my eyes. I can only make so many batches of ice cream, pastry cream, and custard. It’s only logical that I want to experiment with egg whites in a carton. It is cheaper than buying whole eggs and I would not need to worry about what to do with the yolks! I bought a carton of free run egg whites to experiment. The brochure claims that... Continue reading
Posted 3 hours ago at Dessert By Candy
What a coincidence! Come to think of it, I only managed to chill the dough for 30min before shaping and you're right that the sugar sweated. And I got annoyed. So perhaps it wasn't such a bad idea that I managed to get all 4 turns in without waiting. My friends pointed me to recipes from David Lebovitz and Rose Levy Beranbaum. Yup, most delicious type of things to learn indeed!
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What was I thinking when I decided to conquer kouign amann last weekend? It all started with a step-by-step photo essay (with recipe) on food52. They made it look so approachable. Easy, even. Although I made laminated dough a few times in baking classes, I only made it once at home a long time ago. I am just not a huge fan of all that waiting for the dough to relax before another envelop fold. Somehow, the promise of buttery caramelized treat trumped all my hesitation and I tackled the recipe like a champ. What is kouign amann you ask? Think of a croissant with caramelized sugar built into the buttery layers. So instead of folds of butter-bread, you have stacks of butter-bread-caramelized sugar. It’s really awesome actually. It is a little messy to make but I can think of many more challenging baking projects. With the weather forecast calling... Continue reading
Posted 2 days ago at Dessert By Candy
When the temperature climbs, I turn to lighter dishes. While my dinner can lighten up, I wish I can do the same with my mood. This week I’m finally making real progress on clearing those pesky concussion symptoms. Feeling “normal” is very much underrated until you can no longer take it for granted. One thing that I learned from previous concussion recoveries is that getting upset, especially crying, is horrible for healing. Unfortunately, a common symptom for concussion is depression. Put the two together and you can see the vicious cycle that feeds itself. As luck would have it, similar to my experience in 2012, I once again have to deal with break up and concussion recovery at the same time. I spend a ridiculous amount of time trying to detach myself from emotions even though I have endless amount of tears to shed. It’s almost a comical situation if... Continue reading
Posted 5 days ago at Dessert By Candy
It was a bit difficult to source all the ingredients but that was the only tough part. The cake itself is so easy to make with such unusual amazing taste. I highly recommend it!
Toggle Commented 7 days ago on Delayed Take Two at Dessert By Candy
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Some recipes demand immediate action to transform words to food. Others can be a drawn out affair lasting months or years. I first made BAKED’s Chocolate Root Beer Bundt Cake last year after a year-long search for ingredients. I never wrote about it even though it was one of my most unusual tasty memories from that Saturday of tasting 19 different cakes. I wrote at length about my Mont Blanc, which was my last minute back up. The Mont Blanc was regal and ethereal. It only made the brown on brown confection all the more homely. I long to rave about the soda fountain fun of a cake that mixes root beer and chocolate in harmony. But I didn’t because I was too embarrassed about the photographic evidence of my first attempt. No amount of food styling skill could save my sad looking cake. And so I forgot about it... Continue reading
Posted Apr 8, 2014 at Dessert By Candy
I try to make sense of chocolate toffee matzah crunch but cannot. These unleavened crackers are coated with crunchy toffee and rich chocolate and they are popping up in fancy grocers this time of year. I live in a neighbourhood with significant Jewish population so supermarkets dedicate aisles of kosher for Passover items for a while. Out of curiosity, I looked up the symbolism of matzah and that was how I started going “huh?”. For those who are unfamiliar with Passover and do not feel like looking it up, it marks the exodus of Jews from Egypt. They left in such hurry that the bread had no time to rise so eating unleavened matzah is the custom for Passover. Matzah also symbolises humility whereas risen bread signifies arrogance. I did not know a simple piece of bread can be so loaded with cultural significance. In this context, it makes absolutely... Continue reading
Posted Apr 7, 2014 at Dessert By Candy
I lied yesterday. I don’t feel like writing about chocolate today. I want to write about marshmallows. Since my first batch of homemade matcha kinako marshmallows, I made more, many many more. I feel like I am compensating for years of longing and neglect. Finally, I am not paying ridiculous amount of money for handmade marshmallows! It costs next to nothing to make at home and I get a large batch every time. I don’t recall a day since February when my house runs out of marshmallows. I’m in heaven. Interestingly enough, I haven’t made any vanilla marshmallows even though that is most likely what I buy from stores. You know, the ones with fancy little specks of vanilla beans. I love the blank canvas of my homemade version and I took the opportunity to create a rainbow of pastel colours and delicate flavours. The pale green matcha kinako was... Continue reading
Posted Apr 4, 2014 at Dessert By Candy
Today I want to rant and vent about something that’s been bothering me and it is entirely unrelated to food. Please feel free to come back tomorrow for my regular programming that is a whole lot sweeter. I promise the navel gazing stops after this post. Since my return to singledom in February, I’ve been trying to figure out what went wrong. It’s not the dissolution of one romantic relationship that has me baffled. There are actually a handful of them that mystify me to this day. So I ask the question that many single people inevitably wonder: what’s the matter with me that I cannot sustain any long term romantic relationships? It’s not for the lack of trying. I went into every relationship with sincerity, respect, and maturity. I did everything to be the best girlfriend that I can be. I packed away jealousy and insecurity. I keep improving... Continue reading
Posted Apr 3, 2014 at Dessert By Candy
I am learning quickly about candy making. An important part of my education is experimenting with different techniques and styles. I am familiar with making dry and wet caramel thinned with cream after the caramel reaches the desired degree of caramelization. However, I did not try making it with every ingredient all in the pot from the start. This was the reason that drew me to Liddabit Sweets’ Passion Spice Bar. The description of this chocolate bar is enticing enough on its own: passion fruit spiked caramel with a touch of cayenne and rice crispies enrobed in chocolate. Mmm. I had one little problem though. It is not trivial for me to source passion fruit puree. The uniquely tropical tart flavour of passion fruit cannot really be substituted. Thankfully, the recipe suggested an alternative of using three times the volume of passion fruit juice. While the caramel cooks, the excess... Continue reading
Posted Apr 2, 2014 at Dessert By Candy
Thank you Iman! Time flies, isn't it?
Toggle Commented Mar 31, 2014 on Dessert By Candy Turns 9 at Dessert By Candy
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Thank you Cher! One of the best thing about food blogging community is the mutual inspiration. I learned so much from fellow FFwD bloggers too!
Toggle Commented Mar 31, 2014 on Dessert By Candy Turns 9 at Dessert By Candy
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Awww, I'm flattered!
Toggle Commented Mar 31, 2014 on Dessert By Candy Turns 9 at Dessert By Candy
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Thank you Mary! Three is a milestone too and I hope you'll continue to enjoy cooking and writing!
Toggle Commented Mar 31, 2014 on Dessert By Candy Turns 9 at Dessert By Candy
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Thank you Mardi! I don't consider myself a pioneer. :) It's just a hobby that has become more popular since I began.
Toggle Commented Mar 31, 2014 on Dessert By Candy Turns 9 at Dessert By Candy
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:) and I was so happy that it all worked out in the end!
Toggle Commented Mar 31, 2014 on It Sets! at Dessert By Candy
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Yes, it was a very nice surprise to hear back from him so quickly!
Toggle Commented Mar 31, 2014 on It Sets! at Dessert By Candy
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Thanks for the recipe recommendation! My favourite fail-safe pie dough is the vodka pie dough from America's Test Kitchen developed by Kenji Lopez-Alt. But I only use it when I have more than one crust to make and don't mind washing the food processor. I was too lazy to wash "complicated" dishes hence my decision to make the dough by hand in one mixing bowl. :)
Toggle Commented Mar 31, 2014 on Family Dinner at Dessert By Candy
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Let’s take a break from caramel and chocolate for something more earnest. As much as my name would suggest otherwise, I cannot live on candies alone. I had an extraordinarily relaxing weekend and back on my low cognitive stimulation rest regiment. It is a setback but such is the nature of recovery, I suppose. Exercising is temporarily out of the question so I take this opportunity to tackle some cooking projects. Nothing terribly challenging but time-consuming tasks were much welcomed. I wanted to keep my hands busy and my head empty. Two light yet comforting family dinners were the outcome of my weekend mandate. I have little love for making pie dough, much less by hand. Yet, without any looming deadline, it seemed like an appropriate way to spend the time on Saturday…especially knowing that my effort went towards a flakey Zucchini Ricotta Galette (recipe online at smitten kitchen). It... Continue reading
Posted Mar 31, 2014 at Dessert By Candy
I was going to share another not-so-successful candy making experience with you today but got too excited by my new creation. I am familiar with making chewy soft caramel candies so it is no longer a culinary challenge. Last year, I made smoky maple and vegan coconut lime caramels with wonderful results. I learned that by using different sugar, syrup, liquid, fat, and flavouring components, there is endless room for creativity. Thanks to Dan Lepard’s master recipe and detail explanation in Short & Sweet, I have free rein to experiment. Traditional caramel uses cream to create a velvety rich smooth texture. However, it is not a hard and fast rule. I used coconut milk in a vegan version. Liddabit Sweets have a signature ricotta fig caramel that is one of my favourites. I love the idea of incorporating ricotta into caramel but not a big fan of the super soft... Continue reading
Posted Mar 28, 2014 at Dessert By Candy
I made pâte de fruit (aka fruit jelly) for the first time and it gave me endless grief. I am relieved that it turned out well at last. Yes, there are plenty of lessons I learned. First and foremost, it’s fun! I know I called the experience frustrating but that was only because I slipped and slide on the learning curve. Secondly, make use of all that I learned from making jam. The knowledge is transferrable and the processes are remarkably similar. Third, I yearn to master the basics so I can let my culinary imagination run wild. There are so many flavours and ingredients that I want to turn into bite size jiggly candies. I marvel at the ruby red sour cherry pâte de fruit as they glisten under the sunlight. With only a handful of ingredients, they capture the essence of summer fruit. Where do summer fruit come... Continue reading
Posted Mar 26, 2014 at Dessert By Candy
In my quest to build my own line up of candies, I am experimenting with ingredients and techniques that may not always yield winning results. Under normal circumstances, I would be disappointed but I am uncharacteristically calm about it all. Every one of my experiments is lesson to be learned. I discover processes that work for me, ingredient substitutions that end up with unexpected results, weaknesses with my technique, and concepts that fail to live up to expectations. This week I’ll take you through a few not-ready-for-prime time candies and explain why I am unsatisfied with the results. Nutella is a crowd pleaser so it is hard to go wrong with a filling made with the entire content of an economy-size jar. When I saw the recipe for Hip To Be Squares in The Liddabit Sweets Cookbook, my eyes lit up. Big batch and quick to make? Sign me up!... Continue reading
Posted Mar 24, 2014 at Dessert By Candy
It was nine years ago I started blogging at Dessert By Candy. That makes me feel like a great-grandmother in the blogging world. So happy birthday to me! Thank you for joining me on this journey and tolerate my clichés, random musings, and many many cooking baking adventures. It’s not birthday without cake. Let’s celebrate with a look back at some of my favourite celebration cakes. [cue applause] Continue reading
Posted Mar 22, 2014 at Dessert By Candy
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