Burger

The kids stayed with "yee-sok" Francis when "yee-sum" Jennifer and I went to GB Baking class today.  We were deciding where to have lunch after class.

Adrian:  I want to go to McDonald's.

Francis:  No, let's go to Hero Burger.

Adrian:  No, I don't want onions and pickles.

Francis:  You can add any toppings you like at Hero Burger.

Adrian:  OK, then I want 5 cheeses and 2 beef.

We were at the restaurant...

Adrian:  I want to choose!  I want 5 cheeses and 2 beef!

Cashier:  I don't think they will all fit in the bun.

Adrian:  Ok, I'll have 2 cheeses and 1 beef then.

The nice cashier lady whispered to me that she would ask the kitchen to cut the cheese into 2 pieces so it would look like there're more.  (It's 99 cents a slice of cheese topping).  When Adrian opened the burger, he found only one slice of cheese.  Guess the kitchen forgot to cut it into 2.

Adrian:  Hey mom, there's only one cheese!

Me:  Oh, the other one melted.

Mango Bavarian Cream

I wasn't going to make anything tonight but found this Indian Alphonso Mango Pulp in a can when I picked up grocery at a store.  Couldn't help it so I made the mango version of Bavarian Cream.  I think this pulp is too watery.  somehow the pulp keep sinking to the bottom.  It affected the chilling process which made the cream broke when I flipped it out.  I may try putting the puree in earlier or adding more gelatin next time.  I also agree with Cherry that it does taste a little salty.  It wasn't as noticeable when we made it with the chocolate at GB.  Maybe because I reduced the sugar to compensate the sweet mango puree.  I'll reduce the salt next time too.  Well, other than that, it still tastes sinfully good.

You can see the mango puree at the top.

This is the alphonso mango pulp I bought from Chinese grocery store today.  $3.49 each.

A couple of short ones in Cantonese

We got so used to Cantonese that sometimes we just use it without thinking. 

1) Olivia had a nightmare about us leaving her in Hong Kong.  She was worried when she went to bed. 

Me:  妹妹，瞓覺唔好諗咁多嘢，都冇事，費事白白驚餐懵。

Olivia:  乜嘢叫做"餐懵"呀？

2)

Daddy:  女仔之家， 斯文D啦。

Olivia:  乜嘢叫做"之家"呀？

Blowdryer

Adrian started taking shower by himself about a month ago.  That is such a relief of my workload.  Yesterday he finished the shower and started blowdrying his hair by himself!  I was showering Livie at that time.

Me:  Adrian, you have to be careful with this thing.  Yet I see you're doing very well.  Just make sure you only use it when an adult is around.  I don't want you to burn yourself.

Adrian:  Yeah, I know.  It's rated "PG".  (Parental Guidance in movie rating)

Strawberry Cream Puffs and Eclairs

Made these for my boss' surprise baby shower.  He didn't show up to work because his wife is in labour today!  We are all excited for him, and everybody just came and grab the puffs.  No need to wait for the party time!

I baked the puffs last night with GB recipe.  Oh, I did replaced the shortening with butter.  They smell very good, look more yellowy too.  The original recipe was for 2 dozens regular size puffs and eclairs.  I find them a little too big.  So I made 36 little ones.  That's perfect size because, once you bite on to them, the cream will be squeezed out.  You can finish it in 2 bites.  You won't have too much cream on your face. :-)  I was surprised that they still need 30 mins to bake.

Look at them in the oven, so cute!







The eclairs without chocolate actually look like 油炸鬼.



They are perfectly baked with big hollow inside.



I couldn't find chocolate fondant in bulk barn.  So I called my baking 911 lifeline - Cherry.  Thank you!  I bought 1 block of bittersweet chocolate to coat them.  It does say "for coating" on the label.   The only thing is, I have to put them in the fridge to let it dry up more quickly.  I discovered a way to avoid the crumbs sticking on the chocolate while cutting the eclairs.  Just cut them on the cookie rack above the sink.  All the crumbs will fall into the sink.  Easy clean up, no crumbs on eclairs.



Strawberries on sale this week everywhere!  Found the cheapest at Food Basic at $1.97 for one big box.  They are so sweet that I don't even need to coat them with icing sugar.  Yet I did it anyway just to see the difference.  I find them very watery after one night in the fridge.  I drained the juice out, they mix well with the whipped topping.





At GB we were provided commercial whipped topping to fill the puffs.  I found this lactose free Nutriwhip at grocery store which taste very close to fresh whipping cream.  Lower fat and more people can enjoy the dessert.  Took me 1 1/2 mins to whip the cream this morning.  I filled the puffs and eclairs so quickly.  These are just the easiest desserts to be made in the shortest time.    I'm quite happy with the result.  I'll try to make a swan next time.

Princess and the Frog

We went to see Disney on Ice today. (Livie almost called it "Dizzy On Ice")  It was a great show with most of the famous Disney theme songs sung.  Livie really wanted to see it because she likes Princess and the Frog, even though she hasn't seen the movie at all.  While we're waiting for daddy in the car, she told me:

"I love Princess and the Frog because she's my new favourite.  When I have my baby in the future, when I hold the baby in my arms, I'll name her 'Princess and the Frog'".

Hazelnut with Capuccino Cream Cake

Well, how should I discribe this one?  Cake part was a success, but what a disaster for the cream. 



It's aunt #5's birthday and I wanted a new cake idea.  Saw this Hazelnut with Capuccino Cream Cupcake recipe from another blog: http://www.loveandoliveoil.com/2010/02/hazelnut-cappuccino-cupcakes.html.  I combined the 12 cupcakes into one and reduced the baking time to 35 mins.   I should have reduced the sugar to 1/2 cup.  I find even 2/3 cup was too sweet for me.

The cream was a total failure.  The coffee just wouldn't mix with the buttercream.  You can see the coffee actually "running" out of the cream.



I'll have to try it again with fresh coffee whipped cream.  I don't like buttercream that much anyway, other than the fact that they can stay in shape for a longer time.