Tag Archives: Food Photography

Raspberry Chocolate Dutch Baby

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I want to share a personal story with you today. It’s about vulnerability and relationships.

Normally, I avoid talking about debbie-downer stuff on my blog but I feel that I should share the good and bad with you. This blog means a lot to me and I want to give you the chance to know me better. 

To give you some background, I need to take you back to 4 years ago. It was 2010 and I was in my senior year in highschool. I was in great relationship that I thought would never end. I know what you’re thinking, “naive” just popped up in your head, didn’t it? OK, maybe I was being naive, but at the time I felt so much trust in the relationship that I didn’t think we would ever break up. There were no mind games, no jealousy, no pretending to be someone we weren’t. It was pretty easy going and we enjoyed just being in each others company. I guess I also felt really secure because he chose me to share his thoughts and emotions with when he was usually a really reserved guy. 

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As special as that felt, things started to stale. I got sick of always being the one to initiate texts and phone calls so I stopped doing it. A couple days went by and I didn’t hear from him at all. A week went by and we entered the first week of university, still nothing. I packed up my pride and called him. We did a lot of small talk, I crafted numerous ways of asking “how is school and life?” because I was too afraid to bring up what was really plaguing my mind for the last week. He, too, danced masterfully around the topic. After about 3 hours, I bursted it out, “What is happening with us, where are we going?” And to my dismay, he replied, “Nowhere.” 

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When I asked if we could talk about it in person but he said that he was too busy studying for a French quiz. I only wanted 30 minutes of his time, but he couldn’t even give that up to explain things face to face. Afterwards, I sent him an angry text saying that I had the right to hear all of this in person and that he was being a coward. He never responded and we never saw each other ever again, especially since he was so good at darting in the opposite direction every time he saw me around campus. What made me angry the most was the fact that I had to call him to bring it up. If I didn’t call, he probably thought he could just drop everything and leave without an explanation. 

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Long story short, I went through a spectrum of emotions that lasted 2 years. I was heartbroken, then angry, then confused and I held on to the “what if” for a long long time. I finally snapped out of it when one of my bestest friends, P-, spent HOURS talking to me to help me dissect my feelings. She wanted to help me realize why exactly I was holding on, so that I can finally let go. And it worked. 

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After that, I spent 2 more years building walls around me. I told myself I never ever want to feel that heartbroken and vulnerable ever again. And I decided that the only way to prevent that from happening again is to not let anyone get too close and also to be the one who cares less. I got really good at that doing that and slowly I built some indestructible walls around my heart. Don’t know when this next step happened but I went from “self protection mode” to “commitophobe mode”. 

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Recently, a friend has been talking to me a lot about the dynamics of relationships and asked me why I haven’t given dating a serious try again. Then she told me something about vulnerability that I never gave thought to: the strengths of being vulnerable. One point in particular stuck with me and that is being vulnerable means you can feel the good things as intensely as the bad things. “By keeping yourself from feeling and by holding yourself back, you’re also keeping out the good things in life”, she said. To which I responded, “Good point.” 

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This was some very timely advice because I had just met someone. This time, I decided to take a leap of faith instead of looking for exits. The windows in my walls were opening up, making me vulnerable once again. But guess what, he too just walked out on me with no warning and no explanation. Does this remind you of anything? It was like my life just replayed exactly what happened 4 years ago. I’m embarrassed to say this but I was really upset. The first time I decided to put myself out there and feel vulnerable again… and I was greeted with that same awful experience. My windows shut closed and my walls rebuilt faster than ever. I’ll probably spend the next 4 years shutting myself out again. 

For those of you who are also “commitophobes”, what is holding you back?

For those of you who are in relationships, what do you love about it?

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Raspberry Chocolate Dutch Baby

2/3 cup low-fat milk (I didn’t have any fresh milk so I used skim milk made from powder and it worked just fine)
2 large eggs, plus 1 large egg white, at room temperature
2 tbsp granulated sugar 
2 tbsp unsalted butter, melted, divided
1 tbsp pure vanilla extract
1 tsp vanilla bean paste (I swear by Nielsen Massey)
2/3 cup all-purpose flour
1/4 tsp baking powder
11/4 tsp salt 

Position a rack in the center of the oven and preheat oven to 425 degree F.  Place a 10-inch ovenproof skillet in oven to heat.

In a blender, combine milk, eggs and egg whites, sugar, 1 tablespoon of the butter, vanilla extract, and vanilla bean paste.  Blend until smooth, about 1 minute.  Add flour, baking powder, and salt and blend for 30 seconds more.

Remove skillet from oven.  Pour the remaining butter into the hot pan and swirl to coat evenly.  Pour in batter.  Bake until Dutch baby is puffed and golden, 30 to 35 minutes.  Best eaten asap!

Recipe from the Pure Vanilla cookbook

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Deconstructed Lime Meringue Pie Cake

Confused by the title?

Lemme break it down for you.

What we have here is:

Vanilla Cake.

Lime Curd.

Graham Crumb.

Swiss Meringue Buttercream.

Essentially, what we have is pie… but in cake form. 

Let’s forget the resolutions for a day and eat this cake shall we?

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Ingredients

Vanilla Cake

1 1/2 cups self-rising flour (1 cup self-rising flour = 1 cup sifted all-purpose flour + 1 1/2 teaspoons baking powder + 1/2 teaspoon salt)
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups granulated/castor sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon pure vanilla extract or vanilla bean paste

Lime Curd

2/3 cup granulated sugar
1/2 cup fresh lime juice
2 tsp finely grated lime zest
2 eggs
1/2 cup unsalted butter

Graham Crumb (totally just played around with proportions until I liked it. I encourage you to experiment too!)

1/2 cup graham cracker crumbs
1/4 cup milk powder
2 tbsp cornstarch
2 tbsp sugar
1/2 tsp salt
1/4 cup butter, melted
1/4 cup graham cracker crumbs (used separately from 1/2 cup graham cracker crumbs)
4 ounces white chocolate, melted

Swiss Meringue Buttercream

5 large egg whites
1 cup granulated sugar
Pinch of salt
2 cups unsalted butter
1 1/2 tsp vanilla extract

How To

Vanilla Cake:

1. Preheat oven to 350 degrees F. Grease cake pan of choice.

2. In a small bowl, combine the flours and set aside.

3. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add in the eggs, one at a time, beating well after each addition.

4. Add the dry ingredients in parts, alternating with the milk and vanilla extract, end with adding flour. With each addition, beat until the ingredients are incorporated, taking care not to overbeat. Using a rubber spatula, scrape down the batter in the mixing bowl to make sure all the ingredients are well blended.

5. Carefully pour the batter into greased cake pan. Slap the bottom of the pan against a counter/floor to get rid of air bubbles. Bake for 20-25 minutes or until a cake tester inserted into the center of the cupcake comes out clean. Cool the cake in the pan completely before handling.

Lime Curd:

1. Whisk sugar, lime juice, lime zest, and eggs together in a metal pot.

2. Place pot on medium low heat and gently whisk until mixture thickens.

3. Remove pot from heat and pour the curd through a sieve into a bowl to remove zest/chunks of egg.

4. Cover with saran wrap, making sure saran wrap touches surface of curd, and place in fridge until needed for cake assembly.

Graham Crumb:

1. Preheat oven to 250 degrees F

2. Combine 1/2 graham crumbs, milk powder, cornstarch, sugar and salt in a bowl. Whisk to combine. 

3. Pour melted butter into bowl and use spatula to toss until evenly coated.

4. Spread the mixture on a baking sheet lined with parchment. Bake for 20 mins. Now you have clusters of crumbs.

5. Put the crumbs back into the bowl and toss with another 1/4 of graham cracker crumbs.

6. Pour melted white chocolate over the clusters and toss until evenly coated.

7. Place bowl in fridge, but toss the crumbs every 5 minutes. You are done when the white chocolate is hardened and no longer sticky.

Swiss Meringue Buttercream:

1. Combine egg whites, sugar and salt in a metal bowl of a standmixer over a pot of simmering water. Whisk constantly by hand until the liquid looks frothy and all the granulated sugar is dissolved.

2. Place bowl on standmixer and use wire whisk to whip the mixture on medium speed until you reach soft peaks. Then increase to high speed to reach stiff peaks. Mixture should be glossssssy.

3. Add butter in small chunks and continue whipping until all butter is dispersed and melded into the mixture. At some point your buttercream will look like it’s curdling – DON’T PANIC. It’s totally normal.

4. Switch over to paddle attachment and beat the buttercream to remove air bubbles.

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