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Savoury Chive Pancakes with Sourdough Starter

One of the greatest things about maintaining a sourdough starter is baking a fresh loaf of sourdough bread every week. But it also means that you will have excess discard sourdough starter that you may be thinking of throwing out. Instead, use it to make crispy, light and fluffy, savoury chive pancakes. It's a super easy, one bowl, one pan type of recipe.

Don't let your sourdough starter go to waste, use your discard to make this easy one bowl recipe for crispy, light and fluffy, savoury chive pancakes. | aheadofthyme.com

Ingredients in Savoury Chive Pancakes

These garlicky pancakes are a very popular Chinese street food that are served for breakfast or as a snack. To make them, here is what you will need:

discard sourdough starter - 300 grams (approximately 1.5 cups)
water
egg
olive oil
all-purpose flour
chives - can substitute with green onions or scallions.
salt
vegetable oil - or cooking spray oil

Need a sourdough starter? Start one today with my complete sourdough starter recipe and guide with frequently asked questions. You can start baking with your fully mature starter in just 7 days.

How to Make Savoury Chive Pancakes with Sourdough Starter

Combine ingredients. In a large mixing bowl, combine discard sourdough starter with water. Add egg and olive oil and whisk to combine. Add flour and combine. The dough should feel quite wet and soft. Let it rest for 30 minutes. Then, add chives and salt into the batter and stir to combine.
Cook the pancakes. Lightly grease a small non-stick frying pan with vegetable oil, or spray with a little cooking spray oil. Heat over medium heat for 1 minute, then pour ½ cup (110 grams) of the batter to the hot pan. Swirl the pan to spread the batter so that it covers the surface. Cook the pancake cook until golden brown, about one minute, and then flip to cook for other side for one more minute. Repeat this step with remaining batter.
Serve. Cut pancakes into small triangle pieces using a pizza cutter or knife. Serve on its own or with a side of peanut butter dipping sauce or hot sauce.

Tips for Making the Best Chive Pancakes

What is the texture like? The texture of these pancakes are soft, light and fluffy. For a denser pancake that is more crepe-like, use ¼ cup of water in the recipe instead.
Make them crispier. You can make these pancakes crispier by cooking each side for an extra minute. Just make sure to keep a close eye on them so that they don't burn. There is a very fine line between super crispy and burned, and you don't want to cross it.
How to serve chive pancakes. Chive pancakes are a popular Chinese street food that are normally served for breakfast or as a snack. They are best served immediately after cooking. Once they cool down, they loose some of their crispiness.
How to freeze chive pancakes. To freeze, tightly wrap the pancakes individually in aluminum foil, place them into a large ziploc bag or sealable container and store in the freezer for up to 3 months. To reheat, simply pop into the toaster, air fryer, or 350 F oven for a few minutes.

More Sourdough Recipes

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Indian Butter Chicken

Better than takeout, make easy, restaurant-quality Indian butter chicken at home in just 30 minutes. This well-known Indian dish has a creamy tomato-based sauce, charred marinated chicken, and incredible spices and flavour. The moment you get those ingredients and spices into your pan, the aromas that will hit you are something else!

Ingredients in Butter Chicken

chicken - marinated in yogurt, garlic, ginger, chilli powder, paprika, garam masala, salt and pepper. You can make this dish with chicken breast or thighs. I personally prefer thighs because I find their tenderness to be a better fit in this recipe.
vegetable oil + butter
onion
garlic
ginger
seasonings - coriander seeds, cumin seeds, turmeric, garam masala, chilli powder, dried fenugreek leaves, salt and pepper
tomato puree - tomato puree may be called crushed tomatoes - look at the picture on the can.
heavy cream - 35% or whipping cream
water
cilantro or parsley (for garnish)

How to Make Butter Chicken

There are two main steps to make this butter chicken. Making the chicken and preparing the butter chicken sauce.

Marinate the chicken. In a medium bowl, mix together the chicken with the marinade ingredients: yogurt, garlic, ginger, chilli powder and salt and pepper. Cover the bowl and allow chicken to marinate for 1-2 hours or overnight in the fridge.
Pre-cook the chicken. Preheat the oven to 475 F. Cook the chicken for 10 minutes on the middle rack. Turn broiler on high and move the chicken to the top rack. Char (meaning partially blacken or burn) the top for 2-3 minutes until the top of the chicken begins to brown or burn slightly. Remove chicken from oven.
Make the butter chicken sauce. In a large frying pan, heat oil over medium high heat. Add butter and allow it to melt. Then, add coriander and cumin and cook for about 30 seconds. Add onion, turmeric, garlic and ginger and cook until onion becomes translucent (2-3 minutes). Then, add garam masala, chilli powder and paprika, stir until coated and cook for about 40 seconds. Add the tomato puree and water and bring the sauce to a simmer.
Puree the sauce. Pour the sauce into a blender and puree until smooth (If you prefer a chunkier sauce rather than smooth, then skip this step). Pour the sauce back into the pan and bring to a simmer.
Add pre-cooked chicken. Add the partially cooked chicken. Turn the heat down to low, cover the pan with a lid and simmer for 20 minutes. Stir in the cream and fenugreek leaves and season with salt and pepper. Simmer for 2-3 more minutes.
Serve. Serve with a side of basmati rice and/or naan bread and sprinkle some chopped cilantro or parsley on top.

FAQ and Tips for Making the Best Butter Chicken

Marinate the chicken for at least one hour. This will enable the chicken to absorb all the delicious flavour deep into its meat. If you are thinking of making this in the next couple of days, make a mental note of that. If you want to make this quickly after work, then think about preparing the chicken the night before and marinate it in the fridge overnight.
What happens if I don't marinate the chicken? I have to admit that I have made this one night on a spontaneous craving, where I only marinated the chicken for 15 minutes while my oven was pre-heating. The butter chicken still tasted delicious but mainly because of the sauce. When the chicken has been marinated longer, you can taste the vibrant flavours deep into the middle of each and every bite. It makes a huge difference.
How spicy is this butter chicken? This butter chicken is mild. If you want it spicier, add more chilli powder in the sauce. If you don't want it spicy at all, hold back on the chilli powder or just add a pinch, to taste.
How long does butter chicken last in the fridge? You can store butter chicken in an airtight container in the refrigerator for up to 3-4 days.
Can I freeze butter chicken? Yes, butter chicken freezes well. You can freeze it in an airtight container for up to 3 months.
How can I reheat butter chicken? You can reheat butter chicken easily on a frying pan or in the microwave. Note that chicken is only safe to reheat once, so only reheat the amount that you are going to consume in that sitting.

How to Serve Butter Chicken

Serve this curry over long-grain rice, coconut rice, or with naan bread. You can also use any leftovers to make butter chicken pot pies.

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This post was originally posted in January 2016. It has been completely updated with new photos, tips and written content.

How to Make Sourdough Starter

The first time I heard about making sourdough bread at home, the idea of culturing wild yeast in a jar seemed like such a daunting multi-day task. However, when dry yeast flew off the shelves in recent weeks, I was left with no choice. I learned how to make sourdough starter from scratch and cultivate natural wild yeast at home, using a few simple ingredients. I was so pleased with my decision to start this journey and it really opened my eyes to the thriving sourdough baking community.

What is a Sourdough Starter?

Sourdough starter is made with a combination of flour and water to yield a fermented dough filled with natural wild yeast. You use a portion of your starter in sourdough bread to make it rise and give it that iconic sourdough flavour. This concept of using sourdough starter to make bread has existed for thousands of years.

Let's talk a bit about the science behind sourdough. As we all know, yeast is the essential element in making bread dough rise and creating its delicious flavour. Commercial baking yeasts (such as active dry yeast and instant yeast) are very fast acting because they digest starch in flour more rapidly. The by-product carbon dioxide, trapped in dough, creates quick rise in bread.

On the other hand, sourdough starter contains a good blend of naturally-derived bacteria and yeast mainly from the surface of the grains of flour and in the air. Yes, it evens comes from the air! Which means that your starter is super unique like no other. For example, sourdough bread originating in San Francisco likely tastes very different from sourdough from New York using the exact same recipe since the yeast which develops its taste originated in a completely different place. Quite amazing, huh?

What You Need to Make a Sourdough Starter

all-purpose flour - choose unbleached and preferably organic flour to feed your starter. Bleached flour is chemically treated to speed up aging, which could destroy wild yeast in flour.
whole wheat flour - I found that the yeast fed on whole wheat flour is much more active, developing more bubbles and rising faster than the one fed solely on all-purpose flour.
water - make sure the water that you use is free of chlorine that kills yeast and bacteria. Use distilled bottled water if the tap water in your area is treated with chlorine. Do not use hot water as this will kill the yeast.
digital scale - use a simple digital scale to exactly measure out the flour and water each time. Water to flour ratio (known as hydration %) is a crucial factor in making sourdough bread later on. Wild yeast also is more active when dough is more wet, so you want to make sure your measurements are accurate.
clear glass jar - for storing the starter. A clear glass jar such as Pyrex liquid measuring cup is preferred so that you can easily monitor the growth of your yeast culture by tracking the rise and fall. Choose a jar that the initial starter mixture on day 1 covers no more than ⅕ of its capacity.
plastic cling wrap - for covering the starter.
rubber bands - for marking and monitoring rise.

How to Make Sourdough Starter

It takes about one week's time to create a mature sourdough starter. There are many different techniques that can be used, with different types of flour and combinations of water-to-flour ratio. You can even use a specialized incubator to control the ambient temperature to speed up the process.

I experimented with a small batch mixture of all-purpose flour and whole wheat flour for my starter. Unlike other recipes, I only introduced 50 grams flour and 50 grams water at each feeding and still created a lively and fully mature sourdough starter within 7 days. Using my method, the sourdough discard (the waste or leftover starter) was very minimal.

Day 1

In a medium-sized clear glass jar or Pyrex liquid measuring cup, mix together 25 grams all-purpose flour, 25 grams whole wheat flour and 50 grams water using a small wooden spoon (or wooden chopstick). Mix well to fully combine so that there are no dry flour particles visible. Cover with a lid or plastic cling wrap, and leave it at room temperature (70-80 F). Using a clear, glass container helps monitor the starter's progress (so you can see whether it is bubbling and rising). An ideal size jar to choose is one where the initial mixture on Day 1 covers no more than ⅕ of its volume capacity.

Day 2

After the first 24 hours, you will most likely see no activity. Any sign of tiny bubbling is good because it shows the mixture is alive, but it could take up to 3 full days to see any bubbling.

Day 3

Discard HALF of the starter and add the same ratio of flour and water (25 grams all-purpose flour, 25 grams whole wheat flour and 50 grams water). Stir well to combine and mark the starting level of the mixture with an elastic band. Cover with a lid or plastic cling wrap and allow the mixture to sit at room temperature (70-80 F) for another 24 hours.

Day 4

Discard all but 100 grams (about ½ cup) of starter and then add 25 grams all-purpose flour, 25 grams whole wheat flour and 50 grams water. Feed the starter this way, TWICE a day, roughly 12 hours apart (feed once in the morning and once in the evening). You might start to see a more predictable rising and falling with lots of bubbles.

Day 5

Repeat the steps taken on Day 4 (discard all but 100 grams of starter, and feed the starter twice a day, roughly 12 hours apart, with 25 grams all-purpose flour, 25 grams whole wheat flour, and 50 grams of water each time). At this point, the starter should definitely look lively with bubbling, and rise almost double in size.

Day 6

Feed one last time following the same method (discard all but 100 grams of starter and add 25 grams all-purpose flour, 25 grams whole wheat flour, and 50 grams of water). Place a rubber band around the jar to mark the starting level so you can monitor the rate of rise to see whether it doubles in size. The starter should hopefully double in volume within 4-6 hours of feeding with lots of bubbles throughout and on the surface.

How to Check if Your Starter is Ready

To check if the starter is ready, it must pass the float test. Here's what you do:

Place a teaspoon of starter in a glass full of water.
If it floats, then it's ready to be used to make sourdough bread.
If it does not float, then continue to feed your starter for one or two more days on the same feeding schedule (twice a day, roughly 12 hours apart) and do the float test whenever you feel that it is ready.

How to Maintain and Use your Starter

To keep your starter healthy and lively, store it in the refrigerator with a cover and feed it regularly.
Feed your starter at least once a week by discarding HALF of your old starter and adding 25 grams all-purpose flour, 25 grams whole wheat flour and 50 grams water each week. Remember to save at least 30 grams (about 3 tablespoons) for next use.
To use the starter to bake sourdough bread, take it out of the refrigerator 6 to 12 hours in advance and discard HALF of the old starter and feed it the same way (25 grams all-purpose flour, 25 grams whole wheat flour, and 50 grams water). Let it rise for 6 hours or until doubled in size. The best time to start your sourdough preparation is when your starter doubles in size at its peak after feeding. This could take 6 to 12 hours depending on room conditions and the type of flour used.

Frequently Asked Questions and Tips for Making a Sourdough Starter from Scratch

Use only clean utensils and cups. Contamination could occur when you do your daily feedings by accidentally introducing other bacteria into your starter culture. Make sure to use only clean utensils and cups for mixing and measuring.
Where should I store my starter? Temperature determines the rate of yeast growth in the starter. Generally speaking, the warmer the temperature, the faster the starter matures. It's recommended to place the starter in a slighter warmer area of your house. I stored mine inside the oven chamber (oven turned off) which has a temperature of 22 C (72 F) throughout. Once matured after 7 days, I moved my starter to the refrigerator.
Can I make two starters at once? Yes! In fact, I would recommend dividing the starter in half into two starters on Day 3 once it starts showing signs of bubbling. Then continue with the same feeding schedules for both starters. That way, if one of the starters goes bad for some reason, you have another one ready.
How do I know if my starter is turning bad? If the starters shows signs of mold growth, strange colouring, or a foul and stinky smell at any time during the 7 day feeding schedule, then it has gone bad. Throw it out immediately.
How do I know if my starter is a good starter? A good starter should smell fruity and yeasty with lots of bubbles developing throughout the entire process. It should have a thick consistency in the beginning that gradually turn runnier and then turns a bit thicker again near the end.
How do I know if my starter is ready? To check if the starter is ready, you must do the float test. Place a teaspoon of starter in a glass full of water. If it floats, then it's ready to be used to make sourdough bread. If it does not float, then continue to feed your starter for one or two more days on the same feeding schedule (twice a day, roughly 12 hours apart) and do the float test whenever you feel that it is ready.
Do I just throw away the sourdough discard? You can save and store all of your discard (starter leftover) in an empty container in the refrigerator during each feeding. These leftovers are just as good as your sourdough starter and you can easily use them to make delicious pancakes, pizzas, crackers and biscuits. I will be sharing lots of discard recipes in the coming days.

How to Use Your Sourdough Starter

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Air Fryer Vegetable "Stir-Fry" with Tofu

Quick and simple air fryer spring vegetable "stir-fry" with tofu is the ultimate easy dinner. In just a little over 10 minutes, including prep, you can start munching on freshly cooked vegetables tossed in an incredible combination of flavours. It's super healthy (packed with nutrients), it's vegan and it's gluten-free.

Simple air fryer spring vegetable "stir-fry" with tofu is the ultimate easy dinner ready in less than 10 minutes. It's healthy, vegan and gluten-free. | aheadofthyme.com

Ingredients in Spring Vegetable Stir-Fry

To make this "stir-fry", you will need the following ingredients (full quantities in recipe card below):

extra firm tofu - tofu cooks beautifully in the air fryer because the air fryer extracts the water content from the tofu and gives it a crusty outer texture and keeps it nice and tender inside.
asparagus
brussels sprouts
mushrooms
garlic - for flavour.
seasoning - Italiano seasoning
sesame oil - adds incredible depth of flavour but can be substituted with olive oil, if that's all you have on hand.
soy sauce - can keep this dish gluten-free by using gluten-free soy sauce
salt and pepper to taste
roasted white sesame seeds - for garnish

I used asparagus, brussels sprouts, and mushrooms in this dish, but you can customize it with whatever vegetables that you have on hand. Some of my other favourites to use are green beans, broccoli, or cauliflower.

How to Make Air Fryer Spring Vegetables

First, combine all ingredients into a large mixing bowl, and toss to combine.
Next, transfer into air fryer basket and air fry at 350 F for 7-8 minutes, depending on how well done you would like the vegetables.
Lastly, remove and serve with steamed rice.

Frequently Asked Questions

Can I stir-fry these spring vegetables on the stove instead? Absolutely. Heat the oil over medium-high heat in a wok or frying pan. Add vegetables and seasoning and continuously stir to cook for 4-5 minutes.
Can I double the recipe? Yes, depending on the size of your air fryer basket. Filling up the basket ½ full is ideal, but make sure you don't fill more than ⅔ of the basket, otherwise the bottom layer will not get cooked as well. You can also double or triple the recipe and air-fry in batches.
Is this gluten-free? Use gluten-free soy sauce to make this dish gluten-free.
How do you serve this stir-fry? This stir-fry is delicious served with a bowl of steamed rice or coconut rice.

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Small Batch Sourdough Bread

After weeks of contemplating and planning, I finally decided to take a plunge at sourdough bread. It has definitely been a long but very rewarding experience. The fact that I was able to make traditional small batch sourdough bread the way my ancestors did thousands years ago humbles me. This artisan sourdough bread is airy and chewy with a crisp crust and a mild flavour. Plus, it's perfect for beginners because there is no kneading involved. It takes about 15 minutes of actual prep, but a lot of waiting around time, so it is a recipe that you definitely need to plan ahead for.

This easy recipe produces a 70% hydration small batch sourdough bread, and uses a combination of two techniques: stretches and folds and slow fermentation in the refrigerator. By planning ahead, you can easily incorporate the recipe into your 9-to-5 work life by simply refrigerating the dough overnight or all day while at work.

What is Sourdough Bread?

Sourdough bread is made by the natural fermentation of dough using the wild yeast from the sourdough starter without introducing commercially available instant dry yeast. You won't be able to make sourdough bread without a fully mature sourdough starter. There are many variables affecting the taste and appearance of your sourdough when you try to make sourdough at home such as ambient temperature and humidity, types of flour, flour hydration, starter ratio to flour and so on. Meaning, the sourdough that you make in your home will be completely unique.

It is quite typical for it to take a few failed sourdough breads to finally figure out how to make the perfect sourdough bread. It took me four attempts and much trial and error to finally achieve the perfect loaf. Through this process, I developed a fully proven recipe to make a beautiful and tasty small batch sourdough bread, perfected the kneading techniques in handling high hydration dough and learned three key valuable lessons for why my first attempts failed. So let me first share these key lessons with you so that you don't make the same mistakes that I did.

Lesson #1: Use a Fully Mature Starter

Don't start preparing your sourdough bread until you have a fully mature starter. You can check whether your starter is ready for baking by doing a float test. Simply drop a teaspoon of starter in a cup of water. If it floats, it is ready for baking. If not, continue to feed your starter a day or two more.

Here is exactly what I did on my first failed attempt at sourdough bread:

I tried to make sourdough bread with 75% hydration dough using my 7 days old sourdough starter.
The ingredients: 400 grams all-purpose flour, 300 grams water, 100 grams starter, and 10 grams salt.
The sourdough starter was regularly fed, twice a day, with lots of bubbles after feeding. But it did not rise after 12 hours. After I added the starter in the dough with 3 sets of stretch and folds in 30-minute intervals, I let the dough sit for as long as 12 hours but the dough still had not risen. It was very sticky and slack, which means there wasn't enough gluten strength in the dough either. Although the dough mixture had lots of bubbles on the surface, it clearly showed that the starter was not mature enough to fully make the dough rise. I didn't want to waste the dough so I used it to make pizza and focaccia bread. It was quite good with good amount rise after all.

Lesson #2: Use a Smaller Ratio of Starter to Flour

Use a smaller ratio of starter to flour, typically 10% to 20% starter. A higher ratio of starter to flour will make your dough rise much faster but you will be risking over proofing the dough, which causes dough to deflate on its own and feel really sticky and soupy.

Here is exactly what I did on my second failed attempt at sourdough bread:

My first attempt made me believe that my starter was not ready at the time, so I continued to feed my starter two more times the next day, 12 hours apart. I still saw lots of bubbles but still no rising after each feeding. I decided to increase the amount of starter in my next batch to make the dough rise faster.
The ingredients: 350 grams all-purpose, 255 grams water, 150 grams starter, and 8 grams salt.
After mixing all the ingredients with 3 sets of stretches and folds in 30-minute intervals, I let the dough sit for as long as 8 hours at room temperature. The dough had a little rise with lots of bubbles on top. It smelled much more sour than the first batch and it was still very sticky and slack. The dough simply wasn't able to hold its shape. I added an extra 50 grams of whole wheat flour to make the dough less sticky and then shaped and baked the bread anyways. The bread did not rise enough.

Lesson #3: Do Not Over Proof the Sourdough

Do not let sourdough over ferment in warm area; in other words, do not over proof sourdough. You can avoid over proofing by letting the dough rise at cooler temperature or in the refrigerator overnight. Over proofing breaks down gluten in dough and makes dough sticky and slack, which causes bread to go flat and more sour.

Here is exactly what I did on my third failed attempt at sourdough bread:

The ingredients: 300 grams all-purpose white flour, 30 grams whole wheat flour, 240 grams water, 80 grams starter, and 8 grams salt.
After mixing all the ingredients, with 3 sets of stretches and folds in 30-minute intervals, I let the dough sit inside the oven chamber, which is warmer than room temperature. After 2 hours, the dough clearly rose with lots of bubbles but did not double in size. I let it continue the fermentation process in the oven for another 2 hours. It continued producing lots of bubbles but the dough felt sticky and won't hold its shape.

My fourth and final attempt resulted in a perfect, beautiful sourdough boule with amazing oven spring (great rise).

Ingredients in the Perfect Small Batch Sourdough Bread

60 grams sourdough starter
300 grams all-purpose flour
30 grams whole wheat flour
220 grams water
8 grams salt

Need a sourdough starter? Start one today with my complete sourdough starter recipe and guide with frequently asked questions. You can start baking with your fully mature starter in just 7 days.

How to Make Small Batch Sourdough Bread

Here is a summary of how to make small batch sourdough bread. For the full recipe, scroll down to the recipe card.

Prepare the starter. If your sourdough starter if not ready to go, and is stored in the fridge, take it out and feed it 12 hours in advance. Let it rise for 6 hours or until doubled in size. Do a float test to check if it is ready.
Prepare the dough. In a large mixing bowl, add sourdough starter, all-purpose flour, whole wheat flour, and water, and whisk to combine. Cover the bowl and let the dough rest for one hour. Add salt and fold into the dough for a few seconds to combine.
Stretch and fold the dough. Apply some water on your hands and stretch and fold the dough in the bowl by folding the edges over to the centre, one edge at a time. Cover with plastic wrap and let the dough rest for 30 minutes. Repeat this step two more times. After the final 30-minute rest, the dough should almost double in size.
Shape the dough. Transfer dough to a floured surface and sprinkle dough with a little flour. Shape the dough into a tight ball by folding the edges over to the centre. Turn the dough over and use your bench scraper to push the dough back and forth to create a tight ball. Place the ball of dough into a medium bowl lined with a floured dishcloth. Cover the bowl let the dough rest at room temperature for 3 to 3.5 hours (OR transfer the bowl into the refrigerator and let it rest overnight for 8 to 12 hrs).
Score the dough. Remove dough from bowl and place upside down into the centre of a 9x9-inch piece of parchment paper. Use a razor blade to score the dough. Place dough back into the bowl and cover until oven is preheated.
Bake the sourdough bread. Place a small oven-safe cooking pot (6x6-inches) with a metal lid into the oven and preheat to 450° F. Gently place dough with parchment paper into the pot. Cover and bake for 30 minutes. Then remove lid and continue to bake for another 20-25 minutes. Remove the bread from the pot, and allow it to cool completely for one hour.

Tips for Making the Best Small Batch Sourdough Bread

Before You Start

Always make sure you have a fully mature sourdough starter before you start to prepare your small batch sourdough recipe. A lively and mature sourdough smells yeasty and a bit fruity. Confirm that your starter is ready by doing a float test (drop a teaspoon of starter in a cup of water and see if it floats).
How to make sourdough starter. It takes an average of 7 days under normal room conditions (21 C and 50% humidity) to create a mature starter. Learn how to make sourdough starter in my detailed guide which includes the top frequently asked questions.
The best time to prepare your sourdough is when your starter doubles in size at its peak after feeding. This could take 6 to 12 hours depending on room conditions and the type of flour used.
Use a smaller ratio of starter to flour so that the dough rises slower and gives you more time to prepare and monitor the progress. In general, 15% to 25% starter to flour takes twice as long as 40% to 50% starter for the dough to double in size.
Plan ahead. You can easily incorporate this recipe into your 9 to 5 work life schedule by simply refrigerating the dough for 10 hours (overnight or all day while at work).
Use a digital scale. For the most accurate measurements, I highly recommend investing in a digital scale.

During the Sourdough Preparation

Be patient and give attention to your dough every step of the way. Sourdough is fermented naturally by the wild yeast in the starter, so the bulk fermentation and final proofing stages take a lot longer (typically taking around 3 hours each). When you become more experienced, you can manipulate different factors such as temperature, moisture, and starter to flour ratio to speed up the process.
Do not over proof the dough. Over proofing breaks down gluten in dough and makes dough sticky and slack, which causes the bread to go flat and more sour. You can avoid this by letting the dough rise at cooler temperature or in the refrigerator overnight. Slow fermentation in the refrigerator also develops a better and more pleasant flavour in the bread due to the activity of different enzymes in the cooler temperature.
Use a bowl that is slightly larger (1-inch larger) than the size of your dough during final proof. This helps the dough rise upwards instead of expanding sideways. Same goes for the cooking pot used during baking, which yields great oven spring during the initial ten minutes in the oven.

More Sourdough Recipes

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Quick and Easy Butter Croissants

Making homemade croissants doesn't have to be complicated. You can bite into a perfectly golden, flaky and buttery croissant with a beautiful light and airy honeycomb-like texture inside, in just a few hours. Unlike the classic way of making these French pastries, which takes days to craft, quick and easy butter croissants can be made in just a few hours using a special technique.

Quick Way to Make Croissants

Baking a classic French croissant is a multi-day task fit for an experienced baker. There are a lot of steps and a lot of folding. It is also the kind of recipe that takes 3 or 4 tries to get it right. But what if I told you there was a way that anyone, even beginners, could make flaky buttery croissants just as good in only a few hours and on the first attempt? Well, pull up a chair and let me tell you about it.

The reason that classic French butter croissants take such a long time is because the dough has to be laminated, which means that the dough gets folder over multiple times with cold butter in between. There is a lot of waiting, and a lot of rolling. Here, we replicate this concept of layering the dough with butter but in a much faster and easier way.

To save time, instead of creating buttery folds by folding the dough over and over, we cut the dough into 12 pieces, roll them out into rectangles, and stack them up with butter in between each layer. Then, you cool the dough, roll it out, cut and roll into crescents. The result is light, airy, golden, flaky and buttery croissants that look and taste like it took days to make.

Ingredients in Flaky Butter Croissants

all purpose white flour
active dry yeast + water - adds rise.
granulated sugar
salt - brings out the buttery flavour.
butter - gives croissants their buttery flavour and flaky texture.
egg - for egg wash on top to give the croissants a glossy, golden brown colour.

How to Make Quick and Easy Butter Croissants

Prepare the dough. Dissolve yeast in water and stir to mix together, then let it sit for 2 minutes. In a large bowl, add flour, sugar and salt. Pour in yeast mixture and whisk until fully combined. Add in some butter and incorporate it into the dough.
Allow first rising of the dough. Cover with plastic wrap and let it sit at room temperature for 1.5 to 2 hours, until the dough doubles in size.
Laminate the dough. Place dough on a lightly-floured surface and press gently to squeeze out the air. Roll into a log, and then cut into 12 equal pieces. Take one piece of dough and roll it into a rectangle approximately 6 x 10-inches. Apply a generous amount of butter on the dough and spread evenly. Take another piece of dough and roll it out into the same size and stack it on top of the first piece. Spread a layer of butter on top, and repeat to produce a multi-layered dough with alternating layers of dough and butter, ending with a layer of dough.
Cool down the dough. Wrap the stacked dough with cling film and refrigerate for at least an hour or overnight to cool down completely.
Shape the dough. Take out the stacked dough and roll it out into a larger rectangle, approximately 10 x 18-inches. Make 3 even horizontal cuts to form 4 smaller rectangles. Cut each of these rectangles in half diagonally to form 8 triangles. Take each triangle and tightly roll it up from the base into a crescent shape. Tuck the tip underneath and place the croissant down onto a parchment-lined baking pan. Repeat with the rest of the dough, placing them 2-inches apart.
Allow second rising of the dough. Let the croissants rise at room temperature for 1.5 hours, or in a cooler place for 2-3 hours. Once ready, the croissants will almost double in size.
Bake the croissants. Preheat oven to 425 F. Apply egg wash on each croissant. Bake for 10 minutes, then turn the temperature down to 375 F and continue to bake for another 12 minutes until golden brown.

Tips for Baking the Perfect Croissants

Be patient. Making croissants takes time. There is a lot of waiting around time, cooling time, and rolling. The traditional way of making croissants is a multi-day task. Using the beginner's technique of stacking pieces of dough, you can make beautiful flaky croissants in just a few hours.
Keep the dough cold. When you are rolling out the stacked and cooled dough, make sure that the dough stays cold to prevent the laminating butter from melting and getting pressed into the dough. If you find that the butter is starting to get soft from the rolling, and is being squeezed out from the edges, then place the dough back into the refrigerator for 20-30 minutes to cool down.
How to store croissants. Croissants are best and flakiest when served fresh on the day that they are baked. You can store them for up to 3 days in an airtight container or ziploc bag at room temperature, or in the freezer for up to 3 months. To get them crispy and flaky again, just reheat for a few minutes in the air fryer or in the oven at 350 F. You can reheat them straight from the freezer.

More Baked Goods Recipes

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Easy Mother's Day Brunch Menu

You and I both know that Mother's Day is all about brunch. Why not prepare the fancy and decadent Mother's Day brunch that she deserves at home? Whether you enjoy it together, or it's a meal that you drop off at her doorstep this year, here are some Mother's Day brunch recipe ideas that will show her how much you appreciate her.

Prepare the fancy Mother's Day brunch at home that your mom deserves. This brunch menu contains easy breakfast recipes and ideas for an epic brunch spread. | aheadofthyme.com

This brunch menu contains easy breakfast recipes and ideas for an epic brunch spread, from sweet showstoppers, effortless eggs, baked goods, savory tarts and bites, homemade bread, salads, dessert, and more.

Sweet Showstoppers

Mother's Day brunch is all about those sweet showstoppers. I am talking about pancakes, waffles, crepes and french toast. They are carby, comforting, and drizzled with sweetness. Try super soft and fluffy old-fashioned pancakes, light and buttery nutella crepes, or triple berry french toast topped with a creamy egg mixture, an overload of berries and drizzled with maple syrup on top.

Sourdough Cinnamon Roll Twist Bread

Sweet cinnamon raisin challah bread is airy, soft and fluffy with a beautiful golden crust coated with almonds. It is braided and baked in a loaf pan. | aheadofthyme.com

Cinnamon Raisin Challah Bread with Almonds

Triple Berry French Toast

Blueberry Pancakes

Nutella Crepes

Carrot Cake Pancakes

Peanut Butter Banana Toast

Best Old Fashioned Pancakes

Effortless Eggs

Eggs are probably the most versatile breakfast item there is. They can be scrambled, fried, poached, hard-boiled, soft-boiled, whisked into an omelette, breakfast casserole or a frittata, and basically goes with everything. One of my favourite super easy make-ahead dishes is an egg and potato breakfast casserole where you basically combine ingredients into a casserole dish and bake. You also can't go wrong with a 15-minute caprese frittata. It's so quick and easy and made with everything you love tomatoes, basil, and fresh mozzarella wrapped between fluffy, light eggs.

Kale and Sweet Potato Frittata

Tater Tot Breakfast Casserole

Vegetarian Breakfast Burritos

Spinach Quiche

Turkish Eggs

Kookoo Sabzi is a delicious and nutritious Persian frittata packed with fresh herbs, warm spices, and eggs. Serve as a delicious appetizer or side dish. | aheadofthyme.com

Kookoo Sabzi (Persian Herb Frittata)

Eggs in Purgatory

Egg and Chive Vegetarian Dumplings

This traditional Spanish Tortilla, also known as tortilla española or tortilla de patatas, is a popular egg and potato dish served across Spain. | aheadofthyme.com

Spanish Tortilla (Tortilla de Patatas)

Asparagus Frittata

Breakfast Bagel

Caprese Frittata

Huevos Rancheros

Soy Sauce Eggs (Ramen Eggs)

Duchess Potatoes

Deviled Egg Salad

Non-Alcoholic Homemade Eggnog

Breakfast Strata

Vegetarian Breakfast Quesadillas

Mediterranean Scrambled Eggs

Egg and Potato Breakfast Casserole

Deviled Eggs

20 Best Egg Recipes

Egg Muffins

Tex Mex Egg Muffins

Shakshuka

Spring Vegetable Frittata

Roasted Asparagus with Poached Eggs

Spinach and feta quiche is healthy and gluten-free with a keto cauliflower crust and savoury vegetarian filling. Serve for breakfast, lunch or dinner. | aheadofthyme.com

Spinach and Feta Quiche with Cauliflower Crust

Mini Egg Tarts

The Best Egg Salad Sandwich

Baked Goods

Baking is an expression of love and appreciation. Whether you are showing that to your mom on Mother's Day in the form of flaky and buttery croissants, scones packed with berries and a citrus glaze, fluffy and soft biscuits, or soft and moist muffins with a to die for streusel topping. Freshly baked goods is where it's at!

Zucchini Bread

Skillet Cinnamon Rolls

Carrot Cake Muffins

Banana Chocolate Chip Oatmeal Muffins

Blueberry Cinnamon Rolls

Blueberry Oat Squares

Lemon Blueberry Bread

Glazed Lemon Blueberry Scones

Lemon Sweet Rolls

Carrot Cake Biscotti

Hot Cross Buns

Brioche Bread

Healthy Banana Bread

Banana Chocolate Chip Muffins

Blueberry Yogurt Muffins

These melt-in-your-mouth, homemade baked jelly donuts, coated in sugar and filled with sweet strawberry jam, are so soft, fluffy, spongy and airy. | aheadofthyme.com

Baked Jelly Donuts with Strawberry Jam

Small batch almond biscotti are crunchy, crumbly and packed with almonds, perfect for dunking into tea or coffee, and they are super easy to make. | aheadofthyme.com

Easy Small Batch Almond Biscotti

$Quick and easy butter croissants are flaky, buttery, airy, and authentic, and are made in the fraction of the time using a special simplified technique. | aheadofthyme.com$

Quick and Easy Butter Croissants

Inspired by Starbucks lemon loaf, this moist, homemade lemon loaf with lemon glaze has the perfect balance between sweet and tangy, and so so flavourful. | aheadofthyme.com

The Best Lemon Loaf with Lemon Glaze (Starbucks Copycat)

Easy Homemade Apple Hand Pies

When you combine walnuts, raisins and dried fruit in a nutty banana bread, the result is a tender and moist loaf that is truly irresistible. | aheadofthyme.com

Banana Nut Bread

Pecan Toffee Bars

Savoury Tarts and Bites

Showcase fresh, seasonal ingredients in a savoury tart, quiche, galette, or crostini on your brunch spread. Light, spring flavours come together in some of my favourites like this comforting potato galette with arugula and crème fraîche, light and healthy spinach and feta quiche with a cauliflower crust, or tangy and sweet fig crostini with goat cheese and pistachios.

Spinach Puff Pastry Bites

Chinese Scallion Pancakes

Kookoo Sabzi (Persian Herb Frittata)

Asparagus Frittata

Ricotta Crostini with Peas and Mint

Beet Hummus

Vegetarian Stuffed Mushrooms

This easy charcuterie board is the perfect appetizer to impress with minimal effort- made with cheese, cured meats, crackers, dips, olives, fruit, and nuts. | aheadofthyme.com

How to Make a Charcuterie Board

Mashed Potato Balls

Veggie Tray

Whipped Feta

Fig crostini topped sweet, juicy figs, tangy goat cheese and crunchy pistachios is flavourful, delicious, and perfect for snacking on or entertaining. | aheadofthyme.com

Fig Crostini with Goat Cheese and Pistachios

Potato Galette with Arugula and Crème Fraîche

Asparagus Tart

Spinach and Feta Quiche with Cauliflower Crust

Pesto Hummus

Tomato Bruschetta with Balsamic Glaze

Whipped Ricotta Dip

Whipped Ricotta Crostini

Curried White Bean Crostini with Toasted Pepitas

Smoked Salmon and Cream Cheese Cracker Bites

Tomato and Mozzarella Tart

Homemade Bread

What if the bread you used in your french toast or breakfast bun was one that you made from scratch, with your bare hands? If that doesn't show true love, then I don't know what does. Take a stab at freshly baked french baguettes, no knead artisan bread, ciabatta bread, rosemary garlic focaccia bread, or easy no yeast biscuits. After all, something has got to soak up all the gooey egg yolks from those poached eggs that you are serving.

These homemade no knead French Baguettes are just what bread dreams are made of - beautifully golden loaves with a crisp crust and soft, airy interior. | aheadofthyme.com

Homemade French Baguettes

Cinnamon Roll Muffins

Easy Small Batch Ciabatta Rolls

Skillet Dinner Rolls

Pumpkin Cornbread

Garlic Cheddar Biscuits

French Toast

Pesto Babka

Star Bread

Garlic Breadsticks

Brioche Bread

No Knead Sesame Bread

Cornmeal Cheddar Biscuits

Cinnamon Raisin Challah Bread with Almonds

Easy Challah Bread

Easy Salted Soft Pretzels

Fruit and Nut Sourdough Bread

Easy No Knead Tomato Focaccia

Quick and easy sourdough discard crackers are thin, crispy, crunchy and flavoured with sesame seeds, dried herbs and flaked salt. They are so addictive. | aheadofthyme.com

Sourdough Discard Crackers with Sesame Seeds

Homemade Pita Bread

Small batch multi-seeded whole wheat sourdough bread is airy and chewy, is loaded with seeds inside, and has a signature crispy crust coated in more seeds. | aheadofthyme.com

Seeded Whole Wheat Sourdough Bread (Small Batch)

Soft and fluffy, quick dinner bread rolls are loaded with green onions and topped with flaked sea salt and sesame seeds. Ready in just 1.5 hours. | aheadofthyme.com

Quick Dinner Bread Rolls with Green Onions

Artisan Green Olive Sourdough Bread

Easy Homemade Everything Bagels

Small Batch Sourdough Bread

Easy Rosemary Garlic Focaccia Bread

Small Batch No-Knead Bread

Easy Homemade Biscuits

Cool and Refreshing

Add a healthy dose of vitamins and minerals to your brunch spread and a sweet and delicious way to start the day. My favourites are colourful fruit salad that is fully customizable, homemade strawberry lemonade, or fancy smoothie bowls topped with more fruit, granola, and coconut flakes. These recipes are all simple and super easy to make.

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Spring Salads

To balance out all the sweet brunch items that we are going to indulge in, we need to add to the menu some fresh, crisp salads packed with seasonal ingredients. Some of my favourite brunch salads are strawberry avocado salad with poppy seed dressing with crumbled feta cheese and pecans or light and fresh spring pesto pasta salad with asparagus and chives. My most popular salad recipe, quinoa spinach power salad with lemon vinaigrette is also an excellent contender. It's refreshing, colourful, and extremely good for you.

Easy Tossed Salad

Persian Shirazi Salad with cucumber and tomato is a healthy, light, and simple salad packed with herbs and tossed in an olive oil lime dressing. | aheadofthyme.com

Persian Shirazi Salad (Salad-e Shirazi)

Quinoa Spinach Power Salad

Kale Chickpea Salad

Beet Salad

Spring Salad

Deviled Egg Salad

Mediterranean Couscous Salad

Kale Caesar Salad

Caesar Salad

Strawberry Avocado Salad

Summer Corn Salad

Tomato Cucumber Avocado Salad

Asian Chopped Salad

Watermelon Feta Salad

Italian Pasta Salad

Creamy Cucumber Salad

Shrimp Taco Salad

Chickpea Greek Salad

Vegan Soba Noodle Salad

Lemon Kale Salad

Arugula and Roasted Carrot Salad

Chopped Asparagus Salad

Spring Pesto Pasta with Asparagus

Mediterranean Chickpea Wedge Salad

Mediterranean Orzo Pasta Salad

The Perfect Greek Salad

Mixed Greens Salad with Balsamic Vinaigrette

Tea Time Desserts

On a final note, let's end Mother's Day brunch the right way -- with some epic desserts. No one will be able to resist a perfectly sweet and moist brown sugar bundt cake with a sweet glaze drizzled on top, or how about a classic New York cheesecake with a sweet strawberry sauce or salted caramel sauce on top. There is just something about that graham cracker crust, that rich cheesecake filling, and that sweet topping that is so irresistible.

Indulge in the flavors of fall with these delicious baked apple cider donuts coated in spiced cinnamon sugar. An easy to make and cozy fall treat! | aheadofthyme.com

Baked Apple Cider Donuts Recipe

Skip the store-bought version and make your own homemade Nutella with this easy recipe. A chocolate hazelnut spread that is creamy, quick, and ready in 20! | aheadofthyme.com

Homemade Nutella (Chocolate Hazelnut Spread)

Homemade Blueberry Pie with Lattice Top

The Best Soft and Chewy Peanut Butter Cookies

Nanaimo Bars

This Mother's Day, treat someone special (or yourself!) to these beautifully light, airy, and fluffy Vanilla Cupcakes with Rose Petal Buttercream. | aheadofthyme.com

Mother's Day Vanilla Cupcakes with Rose Petal Buttercream

Chocolate Tart

Carrot Cake

Jam Thumbprint Cookies

Coffee Cake Cookies

Cranberry Orange Bread

Cranberry Bliss Bars

Cinnamon Roll Muffins

Peach Galette

Blueberry Cupcakes

Fresh Fruit Tart

Strawberry Crumb Bars

Strawberry Cupcakes

Red Velvet Macarons

Homemade Glazed Donuts

Monkey Bread

Apple Turnovers

Lemon Bundt Cake

Strawberry Muffins

Strawberry Cobbler

Strawberry Shortcake

Classic New York Cheesecake

Brownie Cookies

Pistachio Macarons

Coffee Cookies

Florentines

Lofthouse Cookies are super soft, moist, and thick, classic grocery store cookies made of a cakey sugar cookie, sweet buttercream frosting, and sprinkles. | aheadofthyme.com

Lofthouse Cookies (Soft Frosted Sugar Cookies)

Pecan Pie Brownies

Apple Pie Bars

Apple Cake

Blueberry Cake

Cherry Crumb Bars

Lemon Curd Cookies

No Bake Strawberry Cheesecake

Sugar Cookie Bars

Chocolate Chip Cookie Bars

French Macarons with Vanilla Buttercream Filling

Skillet Cinnamon Rolls

Italian Rainbow Cookies

Nutella Mousse Cups

Persian Love Cake

Banana Chocolate Chip Oatmeal Muffins

Double Chocolate Loaf Cake

Chocolate and Vanilla Marble Cake

Dark Chocolate Raspberry Truffles

Caramel Brownies

Butter Cookies

Blueberry Buckle Cake

Strawberry Galette

Fresh Strawberry Pie

Strawberry Bread

Moist Vanilla Cupcakes

Fudgy Brownies

Lemon Sweet Rolls

Salted Caramel Sauce

Moist Chocolate Cupcakes

Carrot Bundt Cake with Cream Cheese Glaze

Carrot Cake Biscotti

Carrot Cake Shortbread Cookies

Cute raspberry and white chocolate heart-shaped shortbread cookies literally melt in your mouth. They are the perfect Valentine's Day treat. | aheadofthyme.com

Raspberry and White Chocolate Shortbread Cookies

Molten Chocolate Lava Cakes

Chocolate Covered Strawberries

Slice and Bake Pecan Shortbread Cookies

Cranberry Orange Shortbread Cookies

Peanut Butter Blossoms

Caramel Pecan Pie Cheesecake Bars

Easy No Crust Burnt Basque Cheesecake

Chocolate Chunk Peanut Butter Cookies

Baked Jelly Donuts with Strawberry Jam

Brown butter oatmeal chocolate chip banana bread cookie bites are thick, fluffy, pillowy, cake-like little bites of banana bread heaven. | aheadofthyme.com

Chocolate Chip Banana Bread Cookies

Super moist and perfectly spiced carrot cake with a creamy cheesecake topping is flavourful, comforting, and the perfect homemade spring dessert. | aheadofthyme.com

Carrot Cake with Cheesecake Topping

Vanilla Cake Pops from Scratch

Caramel Cheesecake Brownies

Chocolate-Dipped Shortbread Heart Cookies

Glazed Brown Sugar Bundt Cake

Upside-Down Caramel Apricot Tart

Mother's Day Brunch Tips

Plan your menu ahead of time. You can prepare many of these dishes in advance. Some can be frozen and reheated from frozen, others can be made and stored in an airtight container for a few days at room temperature or in the refrigerator.
- All baked goods and dessert can be made in advance and stored in an airtight container either at room temperature or in the refrigerator according to recipe directions. Many of them (such as scones and biscuits) can be made weeks in advance, frozen, and reheated in the oven.
- Salads and a charcuterie board items can be prepared in advance, and assembled before serving.
- All drinks can be made in advance and stored in the refrigerator.
Prep your ingredients as much as possible. Once you have decided on the dishes to serve, prepare as much as you can in advance. Whether that is chopping vegetables, beating eggs, or preparing salad dressings. You can store all your prepared ingredients in airtight containers in the refrigerator.
Set the table the night before. Take out the fancy dinnerware, flatware, glasses, placemats, and napkins and set the table the night before. It's one less thing to worry about on Mother's Day.

Did You Make Any of These Mother's Day Brunch Recipes?

Please leave a comment and rating below, and let me know what you thought of this round up of Mother's Day brunch recipes. Be sure to snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.

HUNGRY FOR MORE? Don't forget to sign up for my email newsletter so that you don't miss any recipes. You can also follow along on Instagram and Pinterest for more recipe updates.

Shanghai Style Fried Noodles

Better than take-out, flavourful and authentic Shanghai fried noodles with chicken, mushrooms, and bok choy is made in under 15 minutes. It takes 5 minutes prep and 10 minutes to cook. It is literally the easiest dinner any night of the week!

Better than take-out, flavourful and authentic Shanghai fried noodles with chicken, mushrooms, and bok choy is made in just 10 minutes - the easiest dinner! | aheadofthyme.com

I have been obsessed with noodles pretty much my whole life. But growing up, it was all about the classic chow mein for me. So my hubby, Danny, who is from Shanghai, introduced me to the delicious Shanghai fried noodles. He has been perfecting this recipe over the years and now you can have restaurant-style fried noodles at home. It takes just like the ones I order at my favourite Chinese restaurant, if not better. Try it and you will agree. I mean, we can all find 10 minutes to spare, right?

Ingredients in Shanghai Style Fried Noodles

vegetable oil - essential for any stir-fry.
chicken breast - can substitute for pork or shrimp, or leave it out completely and make this a vegan dish.
Chinese cooking wine - for flavour.
Shanghai chao mian noodles - these are thick, round soft noodles. Thick soft noodles are preferred but you can substitute with a thin soft noodle as well.
vegetables - I used brown mushrooms and bok choy, which is a very good combination in this dish. You can also use other kinds of vegetables such as cabbage, shredded carrots and/or enoki mushrooms.
soy sauce - for flavour.
dark soy sauce - for flavour and colour. Shanghai-style fried noodles are known for their signature dark colour. You can substitute for regular soy sauce, but the colour will not be as dark.
white pepper powder - for flavour. The combination of white pepper powder and soy sauce is the foundation of Shanghai fried noodles.
brown sugar - for flavour.
sesame oil - for flavour.

How to Make Authentic Shanghai Fried Noodles

Cook chicken. Heat oil in large pan over high heat. Add chicken and cook for 2-3 minutes, until it starts to change colour. Then, add cooking wine and turn heat down to medium-low.
Cook the noodles and mushrooms. Add noodles, mushrooms and sesame oil and stir-fry together, until mushroom is soft and translucent.
Season. Add soy sauce, dark soy sauce, brown sugar, and white pepper. Stir for 1 minute.
Add bok choy. Add bok choy and turn the heat up to medium. Cook until bok choy gets medium soft, about 1-2 minutes.

Video on How to Make Shanghai Fried Noodles

Tips for Making the Best Noodles

Prep your ingredients. Have all your ingredients prepped and ready before you begin. Once you start to stir-fry, things move along very quickly. Having your ingredients ready and within hands reach will ensure things go smoothly.
Continuously stir. You will need to continuously stir throughout the cooking process to ensure even distribution of heat across the dish, and even cooking. If you are new to stir-frying noodles, I would recommend turning down the heat while cooking, as things move fast.
Do not overcook the greens. Add the bok choy to the stir fry at the very end for just 1-2 minutes until medium soft. The bok choy will continue to cook once removed from heat due to the residual heat of the noodles. Overcooking the bok coy will cause them to get too wilted and soggy with a bitter taste.
Serve hot. Fried noodles tastes best served hot. Once the noodles start going cold, they will start to stick together and get stiff.

More Easy Noodle Recipes to Try

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This post was original published in January 2016. It has been completely updated with new photos and a video.

Chocolate Chip Banana Bread Cookies

Banana bread meets chocolate chip oatmeal cookies. I think that pretty much explains these chocolate chip banana bread cookies. They are thick, fluffy, pillowy, cake-like little bites of banana bread heaven. Think banana chocolate chip muffins but in a cookie form.

Ingredients in Chocolate Chip Banana Bread Cookie Bites

butter - brown butter will give the best results, but you can also use melted butter if you are short on time.
mashed banana - you will need a heaping ½ cup of mashed banana which is about 1 large banana or 2 small bananas.
egg
vanilla extract
brown sugar
all-purpose flour
oat flour - you can make your own oat flour by grinding up rolled oats. I use my blender to do this easily.
rolled oats
cinnamon
salt
semi-sweet chocolate chips or chunks

How to Brown Butter

What is brown butter? It's basically melted butter with a more intense flavour that happens as a result of cooking it. It takes about 8-10 minutes, but is so worth the extra time. Brown butter elevates any dish that you use it in with a nutty and caramelized flavour. So so good.

To brown your butter:

Cut the butter into smaller pieces to ensure even cooking.
Melt butter in a saucepan over medium-low heat. Use a rubber spatula, and begin stirring as soon as the butter melts. Continuously stir throughout the entire process to prevent burning. The butter will start to foam and sizzle, then you will start to see milk solids on the bottom of the pan.
Continuously stir until butter turns a golden brown colour and gives off a nutty aroma. Once the milk solids turn a toasty brown colour, immediately remove from heat and pour into a heat-proof bowl. Allow butter to cool for 5-10 minutes.

How to Make the Best Chocolate Chip Banana Bread Cookies

Brown the butter. Melt butter in a saucepan over medium-low heat. Continuously stir until butter turns a golden brown colour and gives off a nutty aroma. Once the milk solids turn a toasty brown colour, immediately remove from heat and pour into a heat-proof bowl. Allow butter to cool for 5-10 minutes.
Combine wet ingredients. In a large bowl, add brown butter, mashed banana, egg, vanilla extract, and brown sugar. Use a hand mixer to combine.
Add in dry ingredients. Add in flour, oat flour, rolled oats, cinnamon, baking soda, and salt. Beat on low until just combined. Use a spatula to stir in ¾ cup of the chocolate chips. The cookie dough will be on the wetter side.
Cover and refrigerate. Cover bowl with plastic wrap and refrigerate dough for at least 2 hours. This is required to get fluffy and pillowy cookies, rather than flat ones that spread.
Bake. Scoop out about 2 tablespoons of cookie dough onto a lined cookie sheet, spaced 2 inches apart. Press in remaining chocolate chips onto the top of each cookie dough ball. Bake for 10 minutes at 350 F, until the edges and tops have set.

Frequently Asked Questions

How long do banana bread cookie bites last? They will last up to 3 days in an airtight container or ziploc bag at room temperature.
Can you freeze them? Yes! You can freeze them in an airtight container for up to 3 months.
Do you have to use brown butter? Brown butter will give the best results, but you can also use melted butter will still yield delicious results if you are short on time.

More Banana and Oatmeal Recipes

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Zongzi Chinese Tamales (粽子)

Savoury zongzi Chinese tamales, or sticky rice dumplings, are stuffed with layers of sticky rice, tender pork belly, shiitake mushrooms, peanuts and chestnuts, and are wrapped inside reed or bamboo leaves. They are boiled in water until soft and tender inside, and are enjoyed by millions of people every year in the days and weeks leading up to the Dragon Boat Festival.

What are Chinese Tamales?

Chinese tamales (zongzi) are savoury sticky rice dumplings stuffed with sticky rice and meat. People get creative with other ingredients and add in mushrooms, nuts, eggs, or sausage. The most popular flavour in Shanghai is pork belly and mushroom, and this is the recipe that Danny grew up on.

Chinese tamales can also be sweet, stuffed with sticky rice, red beans or read bean paste, and dates. People in southern China prefer the savoury kind and eat it as a snack, whereas people from northern China prefer it sweet and treat it as a dessert.

They are readily available in Asian supermarkets and are sold in frozen packages. Although you can buy them ready-made, making your own is so much more rewarding. They are fun to make, and you are in full control of what you put inside and the quality of the ingredients that you use.

Ingredients in Savoury Zongzi Chinese Tamales

glutinous rice - also known as sticky rice. Despite it's name, it is gluten-free.
soy sauce - to flavour the rice, and also used in the pork marinade.
dark soy sauce - to flavour the rice.
pork belly - diced into 2-inch cubes
Chinese cooking wine - for the pork marinade.
ginger - for the pork marinade.
sugar - for the pork marinade.
salt - for the pork marinade.
white pepper powder - for the pork marinade.
roasted peanuts - optional.
chestnuts - optional.
dried shiitake mushrooms
dry reed leaves - or can use bamboo leaves. You will need 12-18 in total, or 2-3 leaves per tamale. If you are a beginner, use 3 pieces for wrapping, as it easier to handle. Once you get the hang of it, you can try with two pieces.
cooking cotton strings - you will also need six 20-inch long pieces, for tying the tamales.

Zongzi can have be made with many different flavours, so it all depends on the filling you put inside. You can fully customize it and add in your favourite kind of meat or vegetables. Some other common combinations are: red bean paste with dates, chicken with mushrooms, and sausage with chestnuts.

How to Make Zongzi 粽子 Chinese Tamales

Making zongzi requires some planning in advance and there is a lot of waiting around time. You need to prepare and cook every ingredient for the assembly line. For instance, you need to soak the rice for at least 3 hours, marinate the pork at least 2 hours, and soak the mushrooms for one hour.

To make these sticky rice dumplings, here is what you will need to do:

Prepare the glutinous rice. Soak glutinous rice in water for 3+ hours or overnight. Drain and let it sit for 10 minutes. Transfer to a bowl, add soy sauce and dark soy sauce. Stir until fully coated.
Prepare the pork belly. Combine pork belly, soy sauce, cooking wine, ginger, sugar, salt and white pepper powder. Add in peanut and chestnuts. Toss to combine, cover bowl and place in the refrigerator to marinate for at least 2 hours.
Prepare the shiitake mushrooms. Soak mushrooms in warm water for 1 hour.
Prepare the reed leaves. Bring a pot of water with reed leaves to a boil and cook for 20 minutes.
Assemble the zongzi. Overlap 2-3 pieces of bamboo leaves and twist to form a narrow cone. Add a layer of rice, a layer of pork belly, mushrooms and nuts, and a final later of more rice.
Wrap the zongzi. Fold the two sides of the leaf over the rice. Then, fold the top of the leaf down to cover the rice completely. Tie with a cooking string to seal.
Cook. Place zongzi tamales in a pot and fill with water. Bring to a boil, then turn the heat down to low, cover and simmer for 1 hour.
Serve. Remove from heat and leave in the pot until ready to serve.

How to Wrap Zongzi Sticky Rice Dumplings

There are different ways of to wrap the zongzi dumplings. It takes some practice but be patient and creative. The key is to make sure all the ingredients are wrapped tightly in leaves.

Frequently Asked Questions

How do you unwrap zongzi? Zongzi is quite sticky after cooking. Use scissors to cut the string and slightly wet your hands to unwrap the leaves.
How long will it last? It will last up to 5 days when stored in an airtight container and store the refrigerator.
Can you freeze zongzi? Yes, to freeze, place in an airtight container (a Ziploc bag works great too) and store in the freezer for up to 3 months. To reheat, put the frozen tamale into a pot of boiling water and simmer on low for 30 minutes.
Can you double the batch? Yes, of course! You can make a double or even triple batch so you can enjoy these for the whole month or longer.
Is glutinous rice (sticky rice) gluten free? Yes! Despite it's name, it is gluten-free.

How to Serve Chinese Tamales

These sticky dumplings can be served hot or cold. Depending on how you serve it, you will experience a different texture and flavour. When serving hot, the zongzi will be fresh, soft and tender. When serving cold, it will be more chewy.

You can serve savoury zongzi with any sauce that you like. Try some hot sauce, hoisin sauce, or vinegar. Sweet zongzi are usually served with some honey or sugar to enhance the sweetness.

More Chinese Dim Sum Recipes

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Classic Hummus

Whether you are entertaining a crowd, or craving a late-night snack, the ultimate go-to dip has to be smooth and creamy classic hummus. You can whip it up in literally 5 minutes, by combining chickpeas, tahini, olive oil, lemon juice and garlic in the blender. It is packed with so much flavour in every little scoop.

I am a huge hummus lover. So when I perfected how to make my own creamy hummus years ago, it was a game changer. I mean, sure, you can run to the store and buy a container of pre-made hummus, but what is the point when it is this easy to make it homemade. The store-bought stuff is usually thick, lacking creaminess and real authentic flavour. Nothing compares to homemade. Plus, those tiny containers are expensive. With homemade, you save money and you can make as big or small of a batch as you want.

What is in Classic Hummus?

To make this easy and creamy classic hummus, you will need the following ingredients:

canned chickpeas + some reserved liquid
tahini sesame paste
extra virgin olive oil
freshly squeezed lemon juice
garlic
paprika
salt
roasted sesame seeds, for garnish

How to Make Classic Hummus

Hummus is the easiest dip to make. It is a simple, throw everything into a blender, type of recipe. It requires minimal prep -- grabbing your ingredients, draining and rinsing chickpeas and peeling a clove of garlic.

To serve, pour into a bowl, drizzle some olive oil on top, and garnish with reserved chickpeas, roasted sesame seeds and a sprinkle of paprika.

Whip up classic smooth and creamy hummus dip at home in just 5 minutes, by combining chickpeas, tahini, olive oil, lemon juice and garlic in the blender. | aheadofthyme.com

Types of Hummus

This recipe can be used as a basis for any type of hummus you want to make. Add different ingredients and seasonings to adjust the flavour to suit your taste buds. Here are some ways to make different types of hummus:

Roasted red pepper hummus: add a roasted red pepper.
Pumpkin hummus: add pumpkin puree.
Sun-dried tomato hummus: add some sun-dried tomatoes.
Pesto hummus: add pesto and grated parmesan cheese.
Avocado hummus: add avocado, cilantro and lime juice.
Greek hummus: add feta cheese and spinach.

Tips for Serving Hummus

How to serve hummus. I like to serve hummus with a side of homemade pita bread or no-knead bread, as part of a charcuterie board with pita chips and/or veggies.
How to store hummus: Hummus lasts 7-10 days in an airtight container in the refrigerator. You can also freeze it in an airtight container and let it thaw in the refrigerator when ready to serve.
How to roast chickpeas for the topping: Toss in some olive oil, and roast in the air fryer at 350 F for 5-8 minutes. You can also bake them in the oven at 350 F for 15-20 minutes.

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This post was originally published in January 2016. It has been completely updated with new photos and content.

Easy Rosemary Garlic Focaccia Bread

Four different types of bread in one week. Yup we are living the carb-heavy life over here right now and absolutely loving it. Easy rosemary garlic focaccia bread is so easy, requires no kneading and no second proofing, making it the perfect bread for beginners. It's super garlicky, thick, and has a cake-like sponginess. It has the perfect golden and crispy texture on the outside, but soft, fluffy and tender inside. Just perfect.

Rosemary Garlic Focaccia Bread Ingredients

To make rosemary garlic focaccia bread, you will need to gather a few ingredients.

extra virgin olive oil - this is what gives the bread it's crispy outer texture and incredible flavour.
garlic - lots of fresh garlic please! - I used 4 cloves.
rosemary - fresh rosemary is best to obtain the most flavour.
flour - I used all-purpose flour.
yeast and water - active dry yeast and warm water to help the dough rise.
sugar - a small amount of sugar helps speed up the yeast fermentation.
salt - for flavour.

How to Make Rosemary Garlic Focaccia Bread

There are just a few main steps in making a fresh batch of homemade focaccia bread.

Prepare the rosemary garlic oil. Cook olive oil, garlic and rosemary in a small saucepan to infuse the flavours together.
Prepare dough. Dissolve yeast and sugar in lukewarm water and mix together. Add flour and salt, and whisk to combine. Cover bowl with plastic wrap and let the dough sit at room temperature 2 hours, until doubled in size.
Add rosemary garlic oil. Spread some rosemary garlic oil into a 8x8-inch baking pan. Transfer dough into the tray and spread it. Press the dough with your fingers to make dimples. Drizzle the remaining rosemary garlic oil on top. Let the dough rise for another 30 minutes.
Bake bread: Preheat oven to 425°F and bake for 30 minutes, until golden brown. Let cool for 20 minutes before slicing.

Tips for the Baking the Perfect Focaccia Bread

To get that perfect, fluffy focaccia bread, here are some tips to keep in mind.

use unopened and unexpired yeast that was stored int a cool and dry area - make sure the yeast is in an original, unopened package, and that it has not expired (note that instant yeast has a relatively shorter shelf life).
the yeast mixture should start to bubble - when mixing the yeast in lukewarm water, the mixture should start to bubble and develop a yeasty aroma.
use oil during the transfer - focaccia bread dough is quite sticky to handle with 75% hydration (flour to water ratio). You can apply some of the rosemary garlic oil to your hands during the transfer if needed, to help with handling the dough.

Focaccia bread is best served fresh out of the oven. If you need to store it for more than a couple days, you can easily store it in the freezer for up to a month, tightly wrapped in plastic wrap and then in an airtight container. I like to slice up the bread first, then freeze and reheat it in the toaster oven.

How to Serve Focaccia Bread

Focaccia bread tastes kind of like a herby garlic bread so I can just eat this on its own. But it also pairs incredibly well with a creamy soup, and is so perfect for dunking. My favourite soups to serve with this are our roasted butternut squash soup or our roasted carrot and ginger soup.

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Seafood Fried Rice

A few weeks ago, I shared my super simple and delicious Chinese-style 10-minute vegetarian fried rice. Now, it's time to switch up the flavours and add in some protein. 10-minute seafood fried rice is on the menu tonight. It's a one-pan, quick and easy, better than takeout meal that can be made at home tastier and with healthier ingredients. It's the easiest weeknight meal.

Seafood is one of my favourite ingredients to add to fried rice. We have added tiger prawns and a sprinkle of fish roe on top (optional), and paired it with satay sauce for optimal flavouring. Satay sauce has a very unique sour and slightly spicy taste. This combination of flavours is a very common in seafood fried rice all over Malaysia, Thailand and other parts of Asia as well.

Ingredients in Seafood Fried Rice

To make this seafood fried rice with shrimp, you will need the following ingredients:

vegetable oil - necessary for stir-frying.
tiger prawns - I love fresh tiger prawns in this dish, but this can be substituted easily with any kind of shrimp.
eggs - fried rice staple.
white rice - freshly cooked is best, but you can use leftover rice. You will just need to add some water to soften the rice.
vegetables - fresh or frozen carrots, green peas, and sweet corn. You can get creative and add in whatever vegetables you have on hand. Green beans would go really well in this.
seasonings - sesame oil, maggi sauce, salt. Maggi sauce can be substituted with soy sauce.
satay sauce - has a unique sour and slightly spicy taste.
green onions - can be substituted with cilantro (but if using cilantro, it must be added at the end as a topping, as it will wilt under the heat).
roasted white sesame seeds (optional) - for topping.
masago caviar (optional) - similar to sushi roe.

How to Cook Fried Rice with Prawns or Shrimp

Making seafood fried rice is so easy. It takes about 10 minutes of prep (you do need to peel and devein the shrimp), and 10 minutes to cook.

First, cook the prawns over medium-high heat with ginger. Then, make some space and add in the eggs with a pinch of green onions, and scramble. Stir in carrots, sweet corn and peas (and any other vegetables if using). Then, stir in rice. Continuously stir to cook evenly and distribute. Add in seasoning (satay sauce, sesame oil and salt) and continuously stir. Add maggi sauce and green onions and stir to combine. Top with a sprinkle of sesame seeds and masago caviar (roe) on top, and serve.

Tips for Making the Best Fried Rice

Continuously stir. You will need to continuously stir throughout the cooking process to ensure even distribution of heat across the dish, and even cooking. Fried rice is about uniformity. The rice is supposed to be evenly cooked and all the pieces should have the exact same flavour and texture. I often use 2 spatulas for cooking this dish.
Cook eggs until tender. Cook the eggs on medium high heat until cooked through, yet tender. You don't want the eggs to get to a very dry stage early on. You want them to be springy and bright in colour.
Cook fried rice over high heat. Cook fried rice over high heat to achieve the best mix of texture and flavours. Asian fried rice is supposed to be cooked quickly, so cooking over high heat speeds up the cooking process.

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Creamy Mexican Corn Soup

If you didn't already know, I am kind of obsessed with Mexican food. With Cinco de Mayo around the corner, I like to use this as an opportunity to make all kinds of delicious food -- everything from fish tacos to quesadillas to burrito bowls. This year, it's all about comfort foods, so I'm heating things up with a delicious creamy Mexican corn soup. It's dense, bright, and full of flavour.

Okay so let's talk about this creamy and dreamy soup. This is a super easy recipe to make. It's a one pot recipe, and it comes together in under 45 minutes, from prep to table. It's hearty, filling and a little chunky, like a chowder. I like to keep it slightly chunky, so I puree about ¾ of it and leave the rest chunky. But, you can puree all of it, if you prefer a smoother soup.

Ingredients in Creamy Corn Soup

This soup is made of everyday refrigerator and pantry staples. So there's a pretty good change that you already have all the stuff that you need at home. Here is what you will need:

olive oil - I used extra virgin olive oil
corn - I used corn thawed from frozen. You can also used canned corn or fresh corn. To use fresh corn kernels in the soup, cut the kernels off the stalk with a knife. Increase the simmer cook time by 15 minutes.
onions - for flavour
garlic - for flavour
potato - add creaminess and thickness
broth - I use vegetable broth to keep it vegetarian, but you can easily substitute this for chicken broth.
seasonings - salt, black pepper, cayenne powder (optional)
sour cream - adds creaminess
cheese - I use sharp white cheddar cheese, but you can substitute this with any other grated cheese that you have on hand.
lime juice - for flavour

I also top up the soup with a scoop of extra sour cream, fresh cilantro and toasted corn kernels.

How to Make Creamy Mexican Corn Soup

This soup is a small batch soup that will feed 2-3 people. To feed a crowd, I highly recommend doubling or tripling the recipe. To make this soup, there are just a few simple steps to follow.

Cook the bulk of the soup. Sauté onion, garlic and corn and sauté until soft and tender. Add in vegetable broth, potato, salt and pepper, and cayenne (if using). Bring to a boil and then reduce heat, cover, and simmer for 30 minutes.
Add in sour cream and cheese. Remove the soup from heat and add sour cream. Using an immersion blender to pulse the soup until desired consistency is reached. Then, stir in grated cheese.
Serve. Transfer soup to serving bowls, decorate with a swirl of sour cream, toasted corn kernels and fresh cilantro. You can also top it off with some crispy bacon bits if you are not vegetarian. Serve with some freshly baked bread on the side.

How to Make Toasted Corn Kernels

To make this super comforting and creamy soup even more satisfying, I topped it up with fresh cilantro, extra sour cream and toasted corn kernels. Toasted corn kernels are super easy to make. Just toss ¼ cup corn kernels with ½ teaspoon olive oil and a pinch of cayenne powder. Transfer to the air fryer and cook for 6-8 minutes at 350 F. You can also roast them in the oven at 350 F for about 15 minutes, but keep an eye on them so that they don't burn.

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This post was originally published in April 2018. It has been completely updated with new photos and content.

How to Make Chicken and Cilantro Wontons

Have you ever made homemade wontons? Well, since we might have some extra time on our hands right now, why not give it a try? My absolute favourite flavour (and I have tried a lot!) are chicken and cilantro wontons. The combination of chicken with cilantro, immersed in Asian flavours, all wrapped inside a wonton is just meant to be.

Learn how to make homemade chicken and cilantro wontons to celebrate Chinese new year with this easy to follow recipe and instructions on how to fold wontons. | aheadofthyme.com

What are Wontons?

Wontons are a type of Chinese dumpling made by stuffing a wonton wrapper with delicious filling and wrapping it up. The wonton wrapper is essentially like a big square noodle.

When I met my hubby, wontons did not really exist in my life. Being from Shanghai, wontons are a thing of pride for him. Basically, they are life. For me, it wasn't quite like that. In fact, I was never super adventurous with food growing up, so it wasn't until we were together that I actually tried them.

I always had the idea that the stuffing was always made with pork (and it usually it is). At the time, I only preferred my pork in bacon form. So when my mother-in-law came to visit us a few years ago, she whipped up a batch of chicken and cilantro wontons, I was hooked. The wontons lasted about a week.

How to Make Chicken and Cilantro Wontons

Making the wonton stuffing is quite easy. You basically throw in your ingredients into a food processor and pulse. What takes a lot of time is the actual wrapping. This recipe makes about 80-90 wontons, which takes me about an hour to wrap, so I usually do this in front of the TV.

You will need:

chicken thighs
cilantro
garlic
ginger
soy sauce
sesame oil
wonton wrappers

Sure, it is a little time consuming to fold these little dim sum bites, but the effort is SO worth it, because we all know that homemade is always better than store-bought.

And if you have extra time, I suggest even doubling this recipe so that you have lots to store in the freezer for later. The way I see it is that if I am going to spend a large amount of time making these, I might as well make a big batch to last a couple of months.

How to Fold Wontons

Figuring out how to fold the perfect wonton can be pretty intimating, but once you try a few of them and get the hang of it, you will find that it is actually super easy. There are three simple steps to follow:

Dip your finger in water and smear along the edges of the wonton wrapper.
Fold the wrapper over to create a rectangular shape and and press down along the side and top edges to seal the mixture inside.
Take the two bottom edges and wrap them under to overlap. Add a dap of water on the bottom edges to make them stick together.

Video on How to Fold Wontons

How to Store Wontons

To store, place wontons on a baking tray lined with parchment paper and freeze for an hour. Then transfer wontons into ziploc bags or tupperware and store in the freezer, and use as desired.

How to Serve Chicken and Cilantro Wontons

My favourite way to eat these wontons are in wonton soup. Two of my favourite soups to make are easy 10-minute wonton soup or 10-minute Shanghai-style wonton soup. You can also boil them and serve with a chili oil sauce on top (see my spicy chili oil wontons). Or just pan-fry them and serve with some dipping sauce on the side.

This easy, better than takeout, 10-minute Shanghai style wonton soup is the perfect soup to make for one person and is packed with classic Asian flavours. | aheadofthyme.com

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This post was originally posted in January 2017. It has been updated with new photos, videos, and written content.

Chicken Pad Thai

Say good-bye to takeout when you can make it better, more flavourful, and faster at home. Cook restaurant-style, chicken Pad Thai at home in just 10 minutes! It's sweet, savoury, sour, spicy and nutty, and will stimulate all of your senses.

What is Pad Thai?

Pad Thai is a popular Thai stir-fry noodle dish. It is a one pot dish made with rice noodles, eggs, tofu, garlicky chicken or shrimp, fresh chopped chives and tossed in a Thai sauce with peanuts and bean sprouts. It is the ultimate summer comfort food.

Ingredients in Chicken Pad Thai

To make this flavourful noodle stir-fry dish, here is what you will need:

Pad Thai sauce - traditional Pad Thai sauce is made with tamarind sauce, fish sauce and sugar. Tamarind sauce is hard to find, so we mimic it using a combination of lime juice, soy sauce, and sriracha.
noodles - dry rice stick noodles or vermicelli noodles.
oil - for stir-frying the dish.
chicken - one boneless, skinless chicken thigh, diced into small pieces. You can also substitute with ½ to 1 cup shredded chicken. Once you add it, immediately add the noodles and continue with the recipe as written. You do not have to spend extra time cooking the chicken as it is is already cooked.
garlic - lots of garlic
eggs
firm tofu - must be firm tofu, or else it will disintegrate into the dish.
chives - cut into 2-inch long pieces
bean sprouts
peanuts - chopped

How to Make Chicken Pad Thai

Prepare the sauce: Combine lime juice, fish sauce, sriracha, soy sauce and brown sugar in a small bowl and stir to combine.
Prepare the noodles: Soak the dry noodles in water for 10 minutes until soft.
Stir-fry the ingredients. Preheat oil in a large pan over medium high heat. Add chicken and garlic and cook. Then, add noodles, and cook. Add the eggs and cook until they have thickened and then mix into the noodles. Add in prepared sauce and continue to stir. Turn heat down and add tofu, chives and bean sprouts.
Serve. Sprinkle in chopped peanuts and serve immediately.

Tips for Making the Best Noodle Stir Fry

Prep your ingredients. Have all your ingredients prepped and ready before you begin. Cooking Pad Thai is a very fast process and by having your ingredients prepped and within hands reach, this will ensure that everything goes smoothly.
Continuously stir. You will need to continuously stir throughout the cooking process to ensure even distribution of heat and even cooking. I use 2 spatulas to mix everything evenly and quickly.
Do not overcook the noodles. Cook the Pad Thai until the sauce dries. The noodles should still be firm and not mushy. Fully-cooked noodles will change colour from transparent to white. If you are new to stir-frying noodles, I would recommend turning down the heat while cooking, as things move fast.
Serve hot. Pad Thai is best served immediately. Once the noodles turn cold, they will start to lose their texture and flavour. I also like to serve these noodles with a side of bean sprouts and lime wedges.

More Quick and Easy Better than Takeout Meals

Looking for more quick and easy, better than takeout meals? Check out my favourites below, or browse all of my better than takeout meals.

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Shanghai Style Wonton Soup

Sometimes, you are just craving a warm and cozy wonton soup, so you decide to order takeout but you don't meet the threshold to get free delivery. Well, just put the phone down and save your money. In just 10 minutes, you can make better than takeout, Shanghai style wonton soup at home. This recipe is a small batch single serving soup for one person.

Wonton soup is one of the most popular dishes in Chinese cuisine. It is a staple breakfast meal all through Asia, but I like to eat this for lunch or dinner too. You can serve it with savoury pancakes or with steamed buns. It's the perfect meal because you feel light after eating it, as opposed to other comfort foods that make you feel heavy.

Ingredients in Shanghai Style Wonton Soup

To make this Shanghai-style soup, you will need to gather the following ingredients, which are staples in most Chinese households:

wontons - try homemade chicken and cilantro wontons
maggi sauce - can substitute with soy sauce.
sesame oil
white pepper
salt
nori seaweed
cilantro
green onions
sesame seeds

This soup is very versatile. You can choose the protein (since you can use any flavour of wontons), and you can use any vegetables that you have on hand. One of my favourites to add is bok choy.

How to Make 10-Minute Shanghai Style Wonton Soup

This is the easiest soup that you will make. There are just two main steps that you will need to follow. First, cook the wontons, and second, assemble the soup directly in your soup bowl.

Cook the wontons. Bring a pot of water to a boil. Add wontons and cook for 5 minutes. Add cold water and cook for a few more minutes, until wontons float to the top.
Assemble the soup. In a large soup bowl, add maggi sauce, sesame oil, white pepper, salt, seaweed, and wontons. Add reserved wonton water and garnish with cilantro, green onions, and sesame seeds on top.

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Butter Chicken Pot Pies

So this just happened. Butter chicken pot pies. A flaky, buttery puff pastry crust, creamy butter chicken filling inside with added potatoes, carrots and peas, and a whole lot of comfort with a kick. East meets west.

Let me tell you how these chicken pot pies were created. I was craving a pot pie, but we had a lot of food in our fridge already that we needed to eat, including a batch of butter chicken that I had made the day before. Danny came up with the genius idea of repurposing our butter chicken leftovers into mini pot pies. The batch of butter chicken went a long way especially once we added lots of potatoes, carrots, sweet corn and peas to bulk it up.

Ingredients in Butter Chicken Pot Pie

To make these butter chicken pot pies, you will need the following ingredients:

butter chicken
vegetables - potatoes, carrots, sweet corn, green peas
seasoning - salt and pepper, Italiano seasoning (optional)
vegetable oil
pie dough - all-purpose flour, butter, salt, ice water
egg - for egg wash

How to Make Butter Chicken Pot Pies

There are three main steps in creating butter chicken pot pies. First, you prepare the butter chicken filling. Next, you prepare the pie dough. Then, you assemble the pot pies and bake.

1. Prepare the butter chicken filling. In a large cooking pan, add butter chicken, potato, and carrots. Cook for a few minutes, then add in sweet corn, green peas, black pepper and Italiano seasoning.

2. Prepare the pie dough. Add flour, butter, and salt into a food processor. Pulse for approximately 1 minute. Then drizzle ice water into the mixture, pulse for another 1 minute. Transfer mixture onto a clean work surface and form a dough. Divide into 4 small discs. Wrap in plastic wrap and refrigerate for at least 1 hour.

3. Assemble and bake the pot pies. Roll out each disc, one at a time, into 2 round circles. Press one circle into a 4-inch ramekin, add a spoonful of butter chicken filling, and place second circle of dough on top. Seal it in, crimp edges with a fork, and poke some ventilation holes. Brush the tops of pies with egg wash and bake for 30 to 35 minutes.

Cooking Tips

How to -prepare the chicken: If your homemade butter chicken is made with large cubes of chicken, I would recommend cutting the chicken into smaller ½-inch cubes so that all the ingredients in the chicken pot pies are the same consistent size.
Store-bought butter chicken sauce: To make with store-bought butter chicken sauce instead, cook 3 boneless, skinless chicken thighs in the air fryer at 350 F for 20 minutes, or bake in the oven at 350 F for 3o minutes (you can marinate according to my butter chicken recipe, or skip the marination altogether. Dice the chicken into ½-inch cubes. Preheat oil in a cooking pan over medium heat. Add 4 cups of butter chicken sauce and stir to evenly cook. Then add in chicken along with the potato. Follow remaining steps as set out above.

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Small Batch No-Knead Bread

Flour and yeast has been flying off the shelves during this pandemic, so if you are one of the lucky ones who happen to have some in your pantry, why not take a shot at making homemade, fluffy and airy, small batch no-knead bread with a perfect crusty exterior.

Ain't she a beauty? Small batch bread is the perfect size for a smaller household. This recipe makes a smaller loaf, measuring approximately 6 by 6-inches.

Is Making Bread Easy?

Yes! If you have never made bread before, or are hesitant to try it, no-knead bread is the perfect artisan bread for you to start with. Generally, the main reasons why some people shy away from making their own bread is because they don't want to spend half an hour kneading the bread, or maybe they think the whole process just takes too long.

Well, let me put your worries at ease.

No-kneading required: The no-knead feature of this bread eliminates the first concern. Kneading normally creates a chewy structure and texture. However, the reason that this bread does not need to be kneaded is because we are allowing the yeast a longer time to ferment and thus develop that structure in the dough.
Minimal prep time required: It takes 5 minutes of prep time to make this bread. 5 minutes. Sure, you have to wait around for a few hours to allow the dough rise, but you don't have to actively do anything.

What is in Homemade No-Knead Bread?

When you buy commercial bread in the store, chances are it's full of preservatives, dough conditioners and other toxic ingredients. When you make your own homemade bread, you eliminate all those fillers and use just 4 simple ingredients.

all-purpose flour
instant yeast
water
salt

You also need a small or medium-sized pot to bake the bread in. A small dutch oven works well, but you can use any regular oven-safe pot.

How to Make No-Knead Bread

There are 5 main and simple steps in making this fresh, small batch of homemade artisan no-knead bread.

Activate yeast: Dissolve instant yeast in lukewarm water in a cup, stir until mixed together.
Prepare dough: Combine flour and salt in a large bowl. Pour yeast liquid mixture in and whisk to combine.
Allow dough to rise: Cover bowl with plastic wrap and let the dough sit at room temperature for 3+ hours, to rise and approximately double in size.
Shape the dough and allow second rising: Shape the dough into a ball and let the dough rest in a covered bowl for 30 minutes.
Bake bread: Bake dough in a preheated, covered pot for 30 minutes, in a 450° F oven. Remove lid and bake for an extra 10-15 minutes.

Tips for the Baking the Perfect No-Knead Bread

Yeast is one of the most important ingredients in baking bread. So of course all the tips on getting that perfect loaf has to do with taking care of the yeast. There are some key things to keep in mind when working with instant yeast.

store instant yeast in a cool, dark place - If yeast is stored in a warm place, the temperature could kill the yeast even before the expiration date.
make sure the instant yeast is in an original, unopened package - I do not recommend using a portion of a package that has already been used and saved.
check the expiration date - instant yeast has a relatively shorter shelf life, so check the date and make sure you are within the date.
the yeast mixture should start to bubble - when mixing the yeast in lukewarm water, the mixture should start to bubble and develop a yeasty aroma.

You also want to let the dough rise at room temperature (as opposed to a warmer area). This will allow the dough to rise slowly and it will take longer (3+ hours). The slower rise at room temperature yields a light and chewy texture, and a more pleasant flavour. This is also why sourdough bread is so trendy and popular nowadays.

How to Serve Artisan Bread

This bread is so good just on it's own, dipped in some olive oil and balsamic vinegar. It also goes so well with soup, or used to make sandwiches. Some of my favourites to make with this are:

Since this is a small batch of bread, it is meant to be consumed within a few days. But if you have leftovers or plan to make some extra batches, you can easily store the bread in the freezer. Just slice it up first, and reheat in the toaster under the defrost setting.

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Coconut Curry Lentil Soup

Another day in lockdown, another pantry recipe. Since we are all doing our best with what we have in our pantries, this Indian-inspired, creamy coconut curry lentil soup might just be the inspiration that you are looking for. It is an easy and simple 30-minute pantry meal that is packed with vibrant spices for maximum flavour, AND it's vegan and gluten-free to fit all dietary preferences.

Ingredients in Coconut Curry Lentil Soup

To make this creamy vegan soup, you will need to rummage through your pantry for some of the following staples that you may already have on hand.

dry brown lentils - can substitute with green or red lentils will work
coconut oil - can substitute this with vegetable oil.
onion
garlic and ginger
spices - turmeric, garam masala seasoning, yellow curry powder, and cumin, and salt and pepper to taste.
carrots and potato - can substitute this with whatever vegetables that you have on hand. Broccoli and butternut squash go really well in this soup.
tomato paste
vegetable broth - can use any broth that you have on hand (chicken broth works well).
coconut milk - full fat coconut milk for best results.
fresh cilantro - optional for garnish, but I highly recommend it. You could also add some spinach in the soup in the last few minutes of simmering.

Indian-inspired, vegan, creamy coconut curry lentil soup is an easy and simple 30-minute pantry meal that is packed with spices for maximum flavour. | aheadofthyme.com

How to Make Coconut Curry Lentil Soup

Coconut curry lentil soup is one of the easier, every day soups that I have made. It's a simple sauté a little and throw everything into one pot kind of recipe that you can enjoy all year round. It's also takes under 30 minutes to cook.

Sauté onions, garlic and ginger and add spices: Sauté onions, garlic, and ginger with turmeric. Add garam masala, curry powder, and cumin.
Add remaining ingredients: Add lentils, carrot, onion, water, vegetable broth, tomato paste, and coconut milk. Simmer for 15 minutes.
Thicken the soup: Remove one cup of the soup and puree in the blender. Pour it back into the pot and stir.
Serve: Season with salt and pepper to taste, and serve with fresh cilantro on top.

I like to serve this soup with a side of bread (soo good for dipping). Some of my favourite options are sliced french baguettes, ciabatta rolls, dinner rolls, or homemade biscuits.

Can You Freeze Lentil Soup?

Yes, absolutely! It's easy to double the recipe and save leftovers for another day. Lentil soup can be frozen in an airtight container for up to 3 months. You can also store it in the refrigerator for up to 5 days. I like to eat the leftovers as is, or as a curry served over coconut rice or plain rice. I just heat it up, and simmer until I get the consistency I want.

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The Best Lemon Loaf with Lemon Glaze (Starbucks Copycat)

We are living in crazy times right now, and when life hands you lemons, make a lemon loaf! Better yet, make a Starbucks inspired copy cat lemon loaf with lemon glaze. That's right, you guessed it... this lemon loaf tastes just like the one that love so much at Starbucks. So now, you can have a taste of Starbucks from the comfort of your own home! And I am not just saying that, I literally can't even taste the difference.

This cake is super moist, dense, and has the perfect sponginess to it. It's packed with lemon flavour, and has the perfect balance between sweet and tangy. Plus, you can't beat the extra pop of flavour from the lemon drizzle on top. So so good!

Lemon Loaf Ingredients

To make a Starbucks-copy cake lemon loaf cake, you will need to gather these ingredients:

all-purpose flour - adds substance
baking powder - adds lift
salt - adds flavour
eggs - adds flavour, lift and structure
Greek yogurt - keeps the cake moist
sugar - adds flavour and texture
vegetable oil - keeps the cake moist
lemon extract, lemon zest, and lemon juice - adds flavour

How to Make Super Moist Lemon Loaf

Making a lemon loaf is a lot easier than you think.

First, you simply combine eggs, yogurt, and sugar and beat together until smooth. Then add in oil, lemon extract, lemon zest and lemon juice and continue to beat until smooth.
Next, gradually add in your dry ingredients (flour, baking powder, and salt), and beat for about 30-60 seconds until just combined. You have to be careful to not overmix. The batter will have some lumps and that is okay!
Lastly, pour the batter into a greased loaf pan and bake for 50 minutes in a 350 F oven. Remove from the oven, place pan on a wire rack and allow it to cool in the pan for an hour. Then remove from the pan and allow it to cool for another 1-2 hours on the wire rack, until completely cooled.

The Secret to Super Moist Lemon Cake

It's the yogurt. Adding Greek yogurt to the cake batter keeps the cake extra moist. Yogurt is also a really good source of fat, and I mean the good fat, the kind that your body and brain need to function.

How to Make Lemon Glaze

Making lemon glaze is really simple. All you need is lemon juice and confectioners' sugar (icing sugar). You slowly add the lemon juice to the sugar and stir until smooth and desired consistency is reached. The consistency that we are looking for is thick but can still easily be poured. So if your icing is too runny, simply add more sugar. If it is too thick, add some more lemon juice, until you get it just right.

How to Store Lemon Loaf

Lemon loaf cake is best stored at room temperature, wrapped in plastic wrap, and consumed within 2-3 days. It stays moist and fresh for days. To store longer than 3 days, wrap the loaf in plastic wrap and store in the fridge. Note that when stored in the fridge, the loaf will dry out slightly and it will not retain the same level of moistness as when stored at room temperature. Thus why room temperature is recommended.

You can also freeze lemon loaf for up to 3 months, wrapped tightly in plastic wrap or in an airtight container.

This loaf is a huge hit in our home and never lasts more than two days. The worst part is that my husband is not a big lemon guy so he barely has any. It's basically all me... stuffing my face... for a full two days... Don't just please, I can't help it!

Lemon loaf goes especially well if you are huddled up under a blanket on your couch reading a good book or entertaining guests after a dinner party. You may need to just brew up a nice, warm pot of tea to go along with it.

More Copycat Recipes

Craving to make some other restaurant favourites. Check out some of my other copycat recipes:

Tried this recipe?

This recipe was originally published in December 2015 (my first month of blogging). It has been completely updated with new photographs and content.

Homemade Sunflower Seed Bread

Four words. Homemade. Sunflower. Seed. Bread. Now this was a huge accomplishment for me as it was my very first time baking bread! I have made dinner rolls before, but never a whole loaf of bread. Even though I was kind of nervous about it, it actually turned out pretty amazing. So, come jump on the bandwagon with me and learn how to make bread at home with me! Plus, guess what? NO BREADMAKER REQUIRED!

It's so much more fun to make your own bread at home. Especially when you end up with a delicious, golden brown loaf of bread topped with sunflower seeds. The crust came out with just the right crunchiness. The texture on the inside is delightful, soft and fluffy. The aroma that wafted through the kitchen as it bakes, also didn't hurt. Not one bit. It's what I like to call pure joy. I seriously cannot get over how it turned out. Proud home baker right here!

What is in Homemade Sunflower Seed Bread?

To bake homemade sunflower seed bread, you will need to gather some pantry staples together. Here is what you will need:

active dry yeast
warm water
sugar
salt
sunflower oil
all-purpose flour
wholemeal spelt flour
sunflower seeds

How to Make Homemade Bread

Here's what do you need to do to get started at making your very own homemade bread today!

Dissolve yeast in warm water. Add sugar, salt, sunflower oil, all-purpose flour, and wholemeal spelt flour, and form into a dough.
Transfer the dough onto a lightly floured surface and knead for around 10 minutes, until smooth and elastic.
Place dough in a bowl, cover with a cloth and let it rise in until doubled, about 30 minutes.
Knead sunflower seeds into the dough, and transfer into a 5x9-inch loaf pan. Cover and let it rise again for another 30 minutes.
Drizzle the top of the dough with extra sunflower oil and sunflower seeds. Bake for 60 mins, until well risen and golden.

Tips for Baking Bread with Yeast

What terrified me most about baking bread was yeast - I don't know why I had this misconception in my head that yeast was going to be so difficult to work with. Thankfully, I was very wrong. Yeast is not that scary at all, it's just another ingredient.

The main to things to keep in mind when working with yeast is:

make sure you're using good, high-quality yeast.
store dry active yeast in a cool, dark place - If yeast is stored in a warm place, the temperature could kill the yeast even before the expiration date. Dissolving yeast in hot water will do this too, so make sure you use warm water.
allow dough to rise in a warm place - When setting your dough to rise, make sure the room is not too cold. The low temperature will prevent the dough from rising as well. Ideally, you want the temperature to be slightly above room temperature (at least 75-80ºF or 24-26ºC). Alternatively, you can even rise your dough in a preheated oven set at 100-120ºF (around 40-45ºC).

So go ahead and take the plunge and try to bake your own loaf of homemade sunflower seed bread. You will be pleasantly surprised and ever so proud of yourself. And remember, there are not too many things better than the smell and taste of freshly baked bread enjoyed in the comfort of your own home. You can do this!

More Bread Recipes

Since this post, I have definitely honed my bread-baking skills. Check out some of my favourite recipes below, or browse all my bread recipes.

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How to Cook Dried Beans

Dried beans are the pantry staple food. But most of us find ourselves reaching for canned beans because well, convenience, and also because cooking dried beans seams like such a daunting task. But trust me on this one, it's actually one of the easiest meals to make. AND beans are so good for you. They have tons of nutrients, are packed with plant-based protein, and fit any diet (they are vegan and gluten-free). So, let me show you just how easy it is to cook dried beans.

Don't know what to do with the dried beans in your pantry? Learn how easy it is to cook any type of beans -- vegan, gluten-free, and packed with protein. | aheadofthyme.com

Dry Beans vs. Canned Beans

Dry beans vs. canned beans, which is better? This is the million dollar question. To be honest, I prefer eating beans cooked from its dried version vs. from a can. Here's why

Full control. A lot of canned beans are really high in sodium and are even sweetened. Cooking your own beans from scratch means you control what goes into them.
Flavour. This is also related to controlling what is in your beans. Cooking your own means you can decide how to season your beans. Like them spicy? Add some chilli powder. Like them with a tomato base? Add some tomato paste. You have endless options here.
Texture. You determine the texture of your beans. If you like your beans to be very firm, then you cook it until the desired texture is reached. If you like super, mushy beans, then keep cooking until your beans get to that point. With canned beans, you are stuck with the texture that they come in, and usually they will not be firm.
Pride. Bottom line, it's just so much more satisfying when you make your own beans from scratch. And they just taste better. Plain and simple.

Do You Need to Pre-Soak Dried Beans?

Yes, yes, yes! Pre-soaking the beans for at least 8 hours will allow the beans to absorb moisture and increase in size, and in turn will make them cook faster. Most beans will cook in 45 minutes when pre-soaked. If you don't pre-soak, expect it to take over 2 hours to cook.

The exception to the general rule are lentils and split peas. You don't need to pre-soak them overnight, but I do recommend soaking them for 10 minutes in hot water.

How to Pre-Soak Dried Beans

pick them over to remove any small stones or debris that may be hiding in your beans.
pre soak the beans for at least 8 hours or overnight. This will cause the beans to absorb moisture and increase in size, and in turn will make the beans cook faster. Note: lentils and split peas are an exception. They do not need to be pre-soaked overnight.
soak with baking soda to remove the gassiness from the beans and make them easier to digest.

Use your dried kidney bean stash to make flavourful, one pot red kidney beans. It is vegan, gluten-free, and packed with plant-based protein. | aheadofthyme.com

How to Cook Dried Beans

Once your beans have been pre-soaked, you are ready to cook them with sautéed onions and garlic, salt and pepper, and other seasonings (if desired). The steps are simple:

In a large pot, sauté onions, garlic, and turmeric.
Stir in water, pre-soaked beans, salt and pepper, and seasonings (optional).
Simmer uncovered for 45 minutes.
Season with more salt and pepper (to taste) and serve over rice with some fresh herbs on top, or with a biscuit or dinner roll on the side.

How to Store Cooked Beans

Beans reheat really well and make amazing leftovers. They also freeze really well. In fact, frozen beans will pretty much taste the same as they did on the day that you made them. So I never cook a small batch. I prefer to double up the recipe and freeze any extras for a rainy day.

Store them in a sealed container for up to 5 days in the refrigerator, or up to 3 months in the freezer. To defrost and eat, thaw the beans in the refrigerator and then reheat for a few minutes in a saucepan. T

More Bean Recipes

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Air Fryer Asparagus

If I knew that you could make 6-minute air fryer asparagus when air fryers first hit the market, I would have ran to the nearest store to get my hands on this machine. You guys, 6 minutes. It's mind blowing.

Perfectly Cooked Asparagus

And this asparagus is so good. It's got a bit of a crunch on the outside, yet soft and tender inside. It's not dry (which happens when you air fry for 10 minutes - yes, I tried it). It's not soft and soggy (which happens when cooked too long in the oven or frying pan). It's just right.

It's still got its vivid and bright green colour. When the asparagus turns a light green, it's overcooked. Like I said, it's just right.

How to Make Air Fryer Asparagus

Well, let's state the obvious. You need an air fryer. I have the Philips Air Fryer and I love it. No complaints other than the air fryer basket is small and I want to fit MORE FOOD in there. But a small basket seems to be the general consensus amongst all air fryers.

You also need just a few simple ingredients:

Asparagus
Olive oil - just a pinch
Garlic
Italiano seasoning - or any seasoning that you like
Salt

You basically toss your ingredients together, throw them into the air fryer. Turn it on and wait 6 minutes.

You can serve this asparagus alongside almost any main course dish. I like to serve it alongside some meaty dishes like chicken, lamb or seafood with a side of creamy mashed potatoes. Get your hands on a batch while it's still fresh and in season!

More Air Fryer Recipes

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Tuna Melt Grilled Cheese Sandwich

One of my favourite things in my pantry is canned tuna. You would be surprised at the number of things that you can actually make using it. You can throw it in a salad, in pasta, or even on pizza. But one of my absolute favourite ways to use it is in a delicious, warm, crunchy tuna melt grilled cheese sandwich.

What is in a Tuna Melt?

If you are a tuna lover, then by default, you are a tuna melt lover. What you will need before you can take a bite into that crunchy and gooey sandwich is 10 minutes of time (to prepare and grill), and a few key ingredients (some of which are versatile).

canned tuna
mayonnaise
green onions - you can substitute with other flavours including celery and pickles
salt and pepper
butter - you can use cooking spray instead (for grilling)
toast bread - you can use any kind of bread
cheddar cheese - you can substitute for other hard cheeses such as mozzarella, provolone, or Havarti

How to Make the Best Tuna Melt

Combine tuna, mayonnaise and green onions. Set aside.
Spread ½ tablespoon of butter on each of the 4 slices of bread and pace them on a plate, butter side facing down. Divide white cheddar equally onto 2 of the slices. Top those same 2 slices with an even layer of the tuna mixture, and shredded cheddar. Top each with the remaining slice of bread (butter side on top).
Heat a skillet or griddle pan over medium heat. Add sandwiches and cook for 3 minutes on each side, until golden brown.

Tuna melt grilled cheese sandwiches are a perfect easy lunch option. But as a busy mom to a toddler, some days a tuna melt for dinner is pretty amazing. You really can't beat a meal that's ready in 10 minutes.

More Sandwich Recipes

Craving more sandwiches? Try some of my Other favourites:

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The Best Chewy Chocolate Chip Oatmeal Cookies

There is just something about a good old homemade cookie that is so hard to resist. Especially when the cookie you are talking about is chewy, soft-centred, and oozing with chocolate, oatmeal cookies! These cookies are a staple in my home because they are literally the best chewy chocolate chip oatmeal cookies. I dare you to try to have just one!

Grab a tall glass of milk and start dipping the best homemade, soft-centered, chewy chocolate chip oatmeal cookies you will ever try! | aheadofthyme.com

Ingredients in Chewy Chocolate Chip Oatmeal Cookies

Here is what you will need to get the perfect cookie:

butter - adds flavour and crisp edges
sugar - a combination of granulated sugar and brown sugar for sweetness
egg - adds flavour and structure
vanilla extract - adds flavour
flour - adds substance to make cookies chewy
rolled oats - adds substance and structure
baking soda - helps leaven the dough creating a soft, fluffy cookie
salt - adds flavour
chocolate chips - adds flavour and sweetness

How to Make the Best Chewy Chocolate Chip Oatmeal Cookies

These chocolate chip oatmeal cookies are super easy to make. They go from the mixing bowl to the oven in just 10 minutes. Which means it is super kid-friendly. Even my one year old "helped" me stir in the chocolate chips at the end.

First, cream the butter with the sugars. Second, add egg and vanilla and beat until light and fluffy. Third, add flour, oats, baking soda, and salt and combine together. Lastly, stir in the chocolate chips.

Then, scoop out onto a lined baking sheet and bake. In 8 minutes, you can bite into an ooey gooey chocolately cookie. In those 8 minutes, you can clean up your single mixing bowl. Yes, if you read correctly, you mix everything in one bowl which means less clean up at the end.

The biggest problem with these cookies is that you can't just eat one. I've already eaten three and it's not even noon. Normally, I would have packed these up for my husband to take into work. But since he is currently working from home, I guess we are going to end up finishing these up fast. Excuse me while I go pour myself a tall glass of milk... and grab another cookie...

More Cookie Recipes

Did you love these cookies? You may also like:

Tried this recipe?

This recipe was originally published in October 2016. It has been completely updated with new content and photos.

Carrot Cake with Cheesecake Topping

Happy first day of April! It's officially what I like to call, carrot cake season. So let me start off by asking, do you like carrot cake? Do you like cheesecake? If you answered yes to both, then you, my friend, are in for a treat. Let me introduce super moist and perfectly spiced carrot cake with cheesecake topping into your life. It truly is the ultimate spring dessert.

How to Make Super Moist Carrot Cake

There are a few secrets to follow to get that perfectly moist carrot cake.

Lots of grated carrots and I mean lots. The key here is also to shred the carrots, and then chop the shredded bits into smaller pieces. This will help ensure that the carrots are evenly distributed throughout the batter.
Adding the cheesecake topping add extra moistness. The reason is that the cheesecake layer adds a little barrier which helps trap extra moisture inside the cake.

Cheesecake Topping

Initially, I was planning to make a carrot cheesecake which is basically carrot cake and cheesecake batter poured into a pan in even layers and swirled into each other. The only problem was that I didn't have enough cream cheese and of course they are all out in the store, along with everything else. I thought of just making the cake with cream cheese frosting but I really wanted my cheesecake fix. So this thinner cheesecake topping was born. And it has changed my carrot cake life forever.

It is just the right amount of cheesecake to complement each slice of carrot cake, without overpowering it and essentially turning it into a carrot cheesecake. Plus, since it's just on the topping, I like think that this cake is healthy-ish. Are you with me?

How to Make Carrot Cake with Cheesecake Topping

make the cake batter - made using carrots, flour, eggs, brown sugar, butter, vanilla, baking powder, cinnamon, and nutmeg.
make the cheesecake topping - made using cream cheese, Greek yogurt, sugar, vanilla, and eggs.
assemble and bake - pour the cake batter into a springform pan, and pour the cheesecake batter on top.
cool down - let the cheesecake topping set and solidify.
serve

How to Store Carrot Cake

This cake can be stored for up to 5 days an air tight container in the refrigerator. You can also store this cake in the freezer for up to 3 months, tightly double-wrapped with aluminum foil or plastic wrap and placed in an airtight container. Just let it thaw overnight in the refrigerator once you are ready to serve it.

More Cake Recipes

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Wild One Safari Birthday Party (with Recipes)

Our happy, sweet baby boy turned one year old a few weeks ago. I have no idea how this happened. How are we already at the one year mark?! They tell you that time goes by fast, but I was not prepared for this. To celebrate his first year of life, we threw a spectacular "Wild One" safari themed birthday party for our family and friends. We also celebrated his actual birthday with a healthy banana smash cake photoshoot.

Wild One Safari Birthday Party

A safari/jungle theme is probably one of the most popular trends right now for birthdays (and also baby showers). Just a basic google image search will yield hundred of images that you can sort through and gain inspiration from. Well, since I have already spent countess hours researching and planning every detail to bring this party together, you don't have to! I am sharing some amazing wild one ideas, recipes, and party details with you.

Wild One Dessert Table with Decor

>> Wild One Safari Decor

Let's talk about the decor, aka the items that basically brings the theme of your party to life. I have linked everything I used for Kai's wild one safari party below (in affiliate links).

Welcome sign with milestones - I purchased an editable welcome sign with milestone information off of Etsy. It was super easy to edit and save, which I then had it locally printed on a foam board and propped on an easel.
DIY balloon garland - make your own balloon garland with garland tape and balloons. I picked a neutral look using a combination of mocha brown balloons, ivory balloons, and a hint of gold balloons.
DIY boxwood hedge backdrop - there are lots of tutorials on YouTube that you can follow to make a jungle backdrop using artificial boxwood panels. I also added some artificial palm leaves to the backdrop and around the dessert table to give a more lush effect.
Custom lasercut wood sign - this was purchased from a local company, but there are other options and styles available for purchase online from other vendors.
Jumbo animal figurines - these extra sized plastic figurines complemented the desserts on the table so well.
Small animal figurines - I decorated the food table with these small plastic animal figurines.
Large plush animals - displaying large plush animals are the perfect touch to bring the whole look together. You can pick from a huge number of jungle animals including: giraffe, lion, tiger, zebra, gorilla, elephant, cheetah, white tiger, hippopotamus, and rhinoceros.
Balloons - we also had a bunch of animal print balloons and gold leopard print balloons
floating around on the ground and hung to the front door outside.
Birthday banner - we hung a monthly birthday banner with monthly milestone photographs above the food table.

>> Wild One Safari Desserts

The desserts are also something that needs to be carefully planned. These items are basically extra decorations on your dessert table.

Cake - we purchased Kai's birthday cake from a local baker. We topped it off with a gold birthday candle. For a more economical option, you can make your own cake. Just adapt the following recipes to make a layered cake: vanilla cake, double chocolate cake, or lemon cake. Then, decorate with fondant. To decorate your cake in line with the safari theme, try using animal fondant cutters and/or palm leaf fondant cutter. You could also top the cake with plastic animal figurines.
Cupcakes - we also purchased the safari animal cupcakes from the same local baker, but for a more economical option you can make your own vanilla cupcakes with fondant.
Cake pops - I made the safari animal print cake pops (clink the link to see full recipe). I used gel food colouring to dye the white chocolate coating and to hand paint the animal print on top with cake decorating brushes. I also needed cake pop sticks and displayed the finished cake pops on a wooden cake pop stand.
Sugar cookies - we purchased wild one sugar cookies from a local baker, but for a more economical option you can make your own sugar cookies with royal icing.
Mousse cups - we also served mini nutella ferrero rocher mousse cups which can be made in 5 minutes.

Bite Sized Desserts

The following bite-sized desserts are some of my favourites to serve.

M&M Christmas Cookies

Old Fashioned Apple Fritters

The Best Soft and Chewy Peanut Butter Cookies

Nanaimo Bars

Mother's Day Vanilla Cupcakes with Rose Petal Buttercream

No Bake Bird's Nest Cookies

Jam Thumbprint Cookies

Icebox Cake

Fresh Fruit Tart

Vanilla Cake

Strawberry Cupcakes

Crepe Cake

Chocolate Layer Cake

Millionaire's Shortbread

Homemade Glazed Donuts

Peanut Butter Balls

Palmiers

Chocolate Sugar Cookies

Nutella Cookies

Chocolate Covered Oreos

Monster Cookies

Chocolate Whoopie Pies

S'mores Bars

Strawberry Muffins

Rice Krispies Treats

Brownie Cookies

Robin's Egg Cupcakes

Italian Easter Cookies

Red Velvet Cupcakes

Oreo Brownies

Oatmeal Raisin Cookies

Madeleines

Lofthouse Cookies (Soft Frosted Sugar Cookies)

Double Chocolate Chip Cookies

Cranberry Orange Muffins

Homemade Chocolate Pudding

Pecan Pie Brownies

Jello Jigglers

Apple Cake

Blueberry Cake

Cherry Crumb Bars

Lemon Curd Cookies

S'mores Cookies

No Bake Strawberry Cheesecake

Sugar Cookie Bars

Vanilla Pudding

Banana Pudding

Mango Sago

Chocolate Chip Cookie Bars

French Macarons with Vanilla Buttercream Filling

Italian Rainbow Cookies

Nutella Mousse Cups

Easter Bark

Easter Blondies

Persian Love Cake

Flourless Banana Brownies

Chocolate and Vanilla Marble Cake

Dark Chocolate Raspberry Truffles

Caramel Brownies

Soft and Chewy White Chocolate Cranberry Cookies

Butter Cookies

Individual Apple Crisp

Applesauce Bread

Mango Frozen Yogurt

Blueberry Cinnamon Rolls

Glazed Lemon Blueberry Scones

Moist Vanilla Cupcakes

Fudgy Brownies

Lemon Sweet Rolls

Easter Egg Sugar Cookies

Raspberry and White Chocolate Shortbread Cookies

Molten Chocolate Lava Cakes

Chocolate Covered Strawberries

Pecan Snowball Cookies

Peanut Butter Thumbprint Cookies

Peanut Butter Blossoms

Chocolate Crinkle Cookies

Banana Chocolate Chip Muffins

Trick or Treat! Easy to make and decorate, bite-sized spooky chocolate cake pops packed with chocolate and sprinkles are the perfect Halloween treat. | aheadofthyme.com

Spooky Halloween Chocolate Cake Pops

Caramel Pecan Pie Cheesecake Bars

Chewy chocolate chip peanut butter granola bars are healthy, vegan, gluten-free, and refined sugar-free. Prep them in just 10 minutes to snack on for weeks. | aheadofthyme.com

Chewy Peanut Butter Granola Bars

Chocolate Chunk Peanut Butter Cookies

Blueberry Yogurt Muffins

Baked Jelly Donuts with Strawberry Jam

Easy Small Batch Almond Biscotti

Chocolate Chip Banana Bread Cookies

The Best Chewy Chocolate Chip Oatmeal Cookies

Vanilla Cake Pops from Scratch

Easy Homemade Apple Hand Pies

Caramel Cheesecake Brownies

Chocolate-Dipped Shortbread Heart Cookies

Four Quick and Easy RITZ Cracker Recipes

Persian Rice Cookies with Poppy Seeds (Nan-e Berenji)

Wild One Photographs

I highly recommend taking lots of pictures to capture this big milestone. A good idea is to designate someone to take photos, as you will be so busy to get all the photographs that you want. We were so grateful to have my sister Leili, of the incredible Heidema Photography, to make the trip down to Vancouver to celebrate Kai's birthday with us and to take all of these gorgeous photographs shared on the blog.

Recipes for a Safari Themed Birthday Party

When it comes to birthday parties, it's all about the finger foods and dips. Swipe through my favourite party food recipes below and find the perfect one to serve at your party (and don't forget some squeeze pouches for the little ones).

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Apple Nachos are a quick, healthy snack made with crisp apples, nut butter, and toppings. Fun, customizable, and ready in minutes! | aheadofthyme.com

Apple Nachos (Easy and Healthy Snack)

Baked Cheddar Cheese Sticks

Mexican Ground Beef Tacos

Fresh, light, and healthy Vietnamese Salad Rolls are filled with shrimp, vegetables, and herbs, and served with a delicious homemade peanut dipping sauce. | aheadofthyme.com

Vietnamese Salad Rolls with Shrimp and Peanut Dipping Sauce

Easy Tzatziki Sauce is a cool, creamy Greek dip made with thick Greek yogurt, crisp cucumber, zesty lemon juice, and fresh dill. Quick and easy too! | aheadofthyme.com

Easy Tzatziki Sauce (Yogurt Cucumber Dip)

French Bread Pizza

Baked Mozzarella Sticks

Ham and Cheese Pinwheels

Shrimp Tacos with Lime Crema Slaw

Cheeseburger Sliders

Pico de Gallo

Guacamole

Ricotta Crostini with Peas and Mint

Sweet Potato Tater Tots

Homemade Baked Potato Chips

Cheese Board

Air Fryer Pizza Rolls

Pizza Fries

Caprese Skewers

Cauliflower Tots

Homemade Taquitos

Cheese Quesadilla

Chicken Meatballs

Baked Chicken Quesadillas

Toasted Ravioli

Sheet Pan Quesadillas

Cheesy Garlic Bread

Homemade Kettle Corn

Turkey and Cheese Sliders

Cheesy Baked Zucchini with Marinara

Air Fryer Zucchini Chips

Zucchini Bites

Homemade Ranch Dip

Green Bean Fries

Lobster Rolls

Tortilla Strips

Shrimp Cakes

Deviled Eggs

Air Fryer Chicken Tenders

Air Fryer Cauliflower Bites

Chicken Salad

Spinach Cheese Rolls

Chicken Nachos

Pizza Dip

Vegetarian Quesadillas

Pizza Crescent Rolls

7 Layer Dip

Greek Fries

Chili Nachos

Homemade Popcorn

Bacon Wrapped Chicken Bites

How to Make a Charcuterie Board

Veggie Tray

Tex Mex Egg Muffins

Candied Pecans

Homemade Applesauce

Grilled Cheese Roll Ups

Caramelized Onion Dip

Fish Stick Tacos

Homemade Fish Sticks

BBQ Chicken Pizza

Mango Salsa

Homemade Pickles

Fig Crostini with Goat Cheese and Pistachios

Vegan Chickpea Tacos

Baked Cauliflower Nuggets

Sticky Honey Garlic Meatballs

Pesto Hummus

Sweet Chili Chicken Bites

Sheet Pan Nachos

Pepperoni Pizza Rolls

Baked Coconut Shrimp

Tomato Bruschetta with Balsamic Glaze

Whipped Ricotta Dip

Whipped Ricotta Crostini

Homemade Tater Tots with Bacon

Roasted Red Pepper Hummus

Homemade Calzones

Baked BBQ Chicken Wings

Baked Spinach Dip

Fried Mac and Cheese Balls

Baked Apple Chips

The Best Egg Salad Sandwich

Vegetarian Spring Rolls

Korean Beef Steak Tacos

Honey Garlic Chicken Wings

The BEST breaded fried chicken wings -- extra crispy and crunchy outside, tender and juicy inside. You can't even tell they're air fried, not deep-fried! | aheadofthyme.com

The Best Breaded Fried Chicken Wings (Air Fryer)

Classic Hummus

Curried White Bean Crostini with Toasted Pepitas

Turkey pinwheels are bite-sized finger food perfection and will make back-to-school lunch planning for the kids, entertaining guests at lunchtime, or serving appys at game day a total breeze! | aheadofthyme.com

Back to School Turkey Pinwheels

Baked mashed potato spring rolls combines the comforting flavours and textures of creamy mashed potatoes with a crisp crunchy layer of spring roll heaven. | aheadofthyme.com

Baked Mashed Potato Spring Rolls (JOEY Copycat)

You will be amazed by how crispy these baked Asian chicken wings turn out! We add sriracha for heat, honey for sweetness, and ginger to balance the flavours. | aheadofthyme.com

Crispy Baked Asian Chicken Wings

Baked Turkey Meatballs

Szechuan Chicken Lettuce Wraps with Spicy Mayo (Cactus Club Copycat)

Smoked Salmon and Cream Cheese Cracker Bites

Tomato and Mozzarella Tart

Four Quick and Easy RITZ Cracker Recipes

Fish Tacos with Lime Crema

Some of my favourite recipes are:

Charcuterie Board: Take your party to another level with this easy to follow guide on how to make a charcuterie board, with a variety of cheese, cured meats, crackers, olives and dips. Get the recipe here.
Baked Mozzarella Sticks: Crunchy, cheesy, and paired with an awesome dipping sauce, these baked mozzarella sticks are just as amazing as what you would find in a restaurant! Get the recipe here.
Easy Tomato Bruschetta with Balsamic Glaze: This bruschetta consists of the perfect blend of tomatoes, onions, garlic and basil immersed in olive oil (to bring out their intense flavours), and then placed on top of toasted garlic bread with a drizzle of balsamic glaze. Get the recipe here.
Baba Ganoush Eggplant Dip: Baba ganoush is a creamy eggplant dip mixed with garlic and tahini for an explosion of flavor! Get the recipe here.
Baked Turkey Meatballs: Juicy, flavourful turkey meatballs are baked in the oven and take only 20 minutes to make from prep to table! Get the recipe here.
Classic Deviled Eggs: You can't go wrong with classic deviled eggs. They are a simple and easy to whip up, go-to appetizer for all your holiday parties. Get the recipe here.

To "jungleize" your items (yes, I may have totally just made up a word), label little tent cards and write the word "wild" in front of any item or describe your food in a creative way like this:

hungry hippo dip
cheetos for cheetahs
jungle juice
swamp spread
monkey bites
safari salsa

Birthday Party Drinks

You can't have a birthday party without some juice. Serve some refreshing lemonade or iced tea, or even some bubble tea!

Strawberry Lemonade

Homemade Peach Iced Tea

Three ways to make bubble tea at home is a lot easier than you think! Made with real ingredients, this recipe is delicious, refreshing, and healthy. | aheadofthyme.com

How to Make Bubble Tea

Safari Party Favors

We had the party favors set up as a cute "adopt an animal" display. I filled favor boxes with little stuffed animals and popped their heads out of the window. I also added a miniature book and sugar cookies inside. To complete the look, you can add a thank you tag tied onto the handle with burlap string. For the display, I created the "adopt an animal" sign on photoshop using safari-style font, and placed it into a wooden picture frame.

Wild One Safari Birthday Video

Our little Kai's first birthday was such a success. He is the sweetest, happiest, most curious and energetic little guy. We are so proud to be his parents and are so excited to watch him grow. Although we would prefer if he did that a little more slowly!

Immune-Boosting Ginger Turmeric Tea

3-ingredient immune-boosting ginger turmeric tea has been part of my daily life for a while, especially during the winter months to boost my immune system with its powerful anti-inflammatory and antioxidant properties. And with all that is going on in the world right now, it is more important than ever to take care of our immune systems. So while we are staying at home, self-isolating, social distancing and trying to flatten the curve during this covid-19 (coronavirus) pandemic, let's add another preventative measure by building up our immune systems.

How to Make Immunity-Boosting Tea

To make this turmeric ginger tea, you will need to steep a few incredible, powerhouse ingredients together: ginger, turmeric, and black pepper. I usually make the tea in a small saucepan, and then pour it into a teapot with a strainer to hold back all the chunky bits. When my hubby makes this, he likes the drink his tea with all the chunky bits. So how you decide to serve this is really based on your own personal preference.

How Ginger Turmeric Tea Boosts Your Immunity

Let's take a look at how each of the key ingredients supports the immune system:

Ginger
- Ginger is one of those foods that is bursting with immune-boosting benefits. It has strong anti-inflammatory and antioxidant effects which boosts your immune system and keeps it healthy.
- Ginger is antibacterial so it helps support your immune system. Studies show that it offers benefits against some drug-resistant bacteria.
- Ginger is antiviral and has been shown in a study to stimulate the immune system to kill viruses, including respiratory viruses.
- It has also been shown that ginger activates the immune system in preventing and treating cancer cells.
Turmeric
- Turmeric is another natural food that boosts your immune system, even in people with immune disorders. It has one of the highest anti-inflammatory and antioxidant properties as well.
- Turmeric has antiviral and anti-fungal properties.
- It has been shown to activate the immune system in preventing and treating cancer cells.
- Turmeric improves brain function and working memory, lowers the risk of brain disease and lowers the risk of heart disease.
Black Pepper
- Black pepper has also been shown to enhance the immune system. It, too, contains anti-inflammatory and antioxidant properties.
- Black pepper has also been shown to contain anti-bacterial properties and fever reducing.
- Black pepper is especially essential in this tea because it increases the bioavailability, or in other words, it significantly increases the body's absorption of ginger and turmeric.

These ingredients are magic, but I have to be honest with you guys... this stuff does not taste great. It is bitter, a little spicy, and not my go to tea for drinking when curled up with a book. This stuff means business.

More Healthy Drinks

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Healthy Banana Smash Cake with Coconut Cream Frosting

Two 6-inch layers of banana cake held together with whipped coconut cream and topped with more cream, mixed berries and a drizzle of maple syrup. This little healthy banana smash cake with coconut cream frosting is the kind of cake I would want to serve on a coffee break or for brunch. I seriously can't believe we are giving this to our one year old... to smash (and hoping that he will at least eat some, considering the effort that went into it!). How come we didn't do things like this when I was a kid?

Side note -- how is my baby already one year old? *cue the waterworks*

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Vanilla Cake Pops from Scratch

A ball of vanilla cake crumbs and frosting, with a white chocolate coating and topped with sprinkles... I am talking about none other than the cutest bite-sized treat -- vanilla cake pops from scratch. These bites of heaven are thankfully actually so simple and easy to make, which makes them the perfect treat to serve at your next event.

I have been spending the last month planning and preparing for my son, Kai's, first birthday. Seriously, how are we even at this point right now? So I have been perfecting my cake pop recipe specifically for this party. After a few trial and errors, we have found the winner!

This recipe will yield cake pops with the perfect ratio of cake crumbs to frosting. I challenge you to have just one!

Ingredients in Homemade Cake Pops

all-purpose flour
baking powder and baking soda
salt
butter
granulated sugar
egg
vanilla extract
whole milk
frosting - made with butter, icing sugar, whole milk, and vanilla extract.
chocolate coating - pure white chocolate and coconut oil.
assorted sprinkles

How to Make Cake Pops from Scratch

In summary, the key steps you need to follow before you can take a bite into that perfect cake pop are as follows:

Bake a simple vanilla cake.
Prepare 4-ingredient frosting.
Crumble the cake and mix it into the frosting.
Roll the cake pop dough into cake balls.
Dip into melted chocolate and decorate.

So easy! And so so good. Trust me on this one.

Homemade Cake vs. Boxed Cake

When you look for cake pop recipes online, the majority of recipes you will find are ones simply requiring box cake mix and readymade icing. I mean, sure, that is pretty convenient, but you will be compromising on the taste. Big time. Nothing beats from scratch cake pops. And, it's still pretty easy to whip up a cake and pop it into the oven. The icing is also just 4 ingredients that you mix together. You can do it!

Once you have your cake and frosting, the rest of the steps are all the same. You combine the two together and roll out little cake balls. No fancy cake pop tray required. Then, dip away into melted chocolate, decorate, or just leave them as is!

More Bite-sized Dessert Recipes

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Shanghai Style Vegetarian Steamed Buns

So my hubby, Danny, might as well take over the blog because he did it again. I mean, who knew he was such a great home cook? Shanghai style vegetarian steamed buns are spongy with a juicy, flavourful bok choy and mushroom filling inside bursting with all the familiar Asian flavours. Plus, when it's homemade from scratch it means that you are in full control of what is in your food = no MSG.

What are Steamed Buns?

Hot steamed buns is a very popular dish all over China. If you go into any big city market, you will find these buns. Particularly, if you head out in the mornings, you will easily find restaurants with people lined up, waiting to grab a few of these. They are also quite cheap, and people tend to eat 1-2 buns for a meal, usually buying a pair.

In Shanghai, bok choy and mushroom filled steamed buns are the most popular kind, and this Shanghai style steamed bun is well known across China because of it's mild flavour and relatively healthier version. They are also completely vegan!

Ingredients in Vegetarian Steamed Buns

We stuffed these buns with mushrooms and bok choy, but you could easily stuff these buns with any kind of filling that you want. Meat is also quite common.

dried shiitake mushrooms - you can substitute this with fresh mushrooms, you just don't need to pre-soak them. You may need to pan-fry them a little longer to remove all the water content. Keep an eye on them and cook until browned.
vegetable oil - for pan-frying the mushrooms
large bok choy
seasonings - sesame oil, light soy sauce, granulated sugar, ground white pepper
steamed bun dough - lukewarm water, instant yeast, all-purpose flour, sugar, and salt

How to Make Shanghai Style Vegetarian Steamed Buns

Cook the mushrooms. Soak the dried shiitake mushrooms in cold water for 15 minutes. In a large skillet, heat vegetable oil over medium heat and add the mushrooms. Cook for 5 minutes until fragrant.
Cook the bok choy. Bring a pot of water to boil over high heat. Dip the bok choy in for 15 seconds and immediately drain and place under running cold water to stop the cooking process. Using your hands, squeeze out the water from the bok choy.
Prepare the filling. Transfer the bok choy and mushrooms to a food processor. Pulse mix a few times to finely chop the bok choy and mushroom. Do not overmix as you do not want the mixture to turn into a puree. Transfer the vegetables to a large bowl and drain any excess water. Add sesame oil, soy sauce, sugar, and white pepper and mix together. Cover the bowl with plastic wrap and place in the refrigerator to marinate.
Prepare the steamed bun dough. In a small bowl, whisk together water and yeast until the yeast dissolves. In a large bowl, whisk together flour, sugar and salt. Pour in the yeast mixture and stir with a spatula until mixture forms into a dough. Knead the dough with your hands (or mixer) until the dough becomes smooth and soft, about 15 minutes. Form the dough into a ball and place it back into the bowl. Cover the bowl and let the dough sit at room temperature for 1.5 to 2 hrs until it rises and doubles in size. Once risen, knead the dough for a few minutes to get rid of any air bubbles. Divide the dough into 10 even balls.

How to Fold Steamed Buns

Roll each mini dough ball into a 4-inch circle on a lightly floured surface, adding more flour as needed.
Scoop a spoonful of filling into the centre of your rolled out dough.
Bring the edges of the dough up, enclosing the filling inside.
Seal the filling inside by pleating the edges together with your finger.
Place each bun on single 3x3-inch sheet of parchment paper. Repeat until all the dough and mixture is used up.
Place buns on a pan and allow them to sit for another 20 minutes to allow it to further grow in size.

How to Cook Steamed Buns

Cooking steamed buns is super easy. All you need is a steamer. We used a steamer pot over boiling water. Simply place your buns in the pot, cover, and steam for 10 minutes. You then allow the buns to sit in the pot (still covered!) for 5 more minutes. This part is crucial. If you uncover the pot too early, the buns will shrink and collapse!

You can serve these vegetarian steamed buns immediately. Serve them on their own or alongside some soy sauce or black rice vinegar to dip into for extra flavour.

How to Store Steamed Buns

It's always better to eat these within a few days. You can store steamed buns for up to 3 days in an airtight container in the refrigerator.

You can also freeze extras for up to 3 months. To freeze, simply place the steamed buns on a tray lined with parchment paper and freeze for an hour. Then transfer them into large ziploc bags or tupperware and use as desired.

To reheat, re-steam for 5-10 minutes.

More Dim Sum Recipes

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Slow Cooker Asian Beef Noodle Soup

Winter months are upon us, and it's all about slow cooker recipes this season. I mean, who doesn't love a recipe that you can literally throw everything in one pot, turn on a button, and have dinner pretty much ready for you in a few hours? Slow cooker asian beef noodle soup, I have been waiting for you!

This hearty and oily soup is packed with beef chunks, vegetables, and Asian spices and flavours. You don't need any added vegetable oils because you get all the oily goodness and savoury flavour from the beef's natural fat content through the slow cooking process.

Once the slow cooking process is complete, we cooked and added bok choy and flat rice noodles. I love the look, texture and flavour of these noodles. But, you can substitute with any Asian noodle (such as udon, lo mein, or ramen noodles) in this beef noodle soup.

How to Make Slow Cooker Asian Beef Noodle Soup

slow cook the beef with onions, carrots, and spices.
cook the noodles in a separate pot.
blanch the bok choy.
assemble the soup together in your serving bowl.

Creamy Chinese-Style Borscht Soup

There's nothing more comforting on a cold, winter day than a big, creamy bowl of hearty Chinese-style borscht soup. It's loaded with carrots, potatoes, cabbage, and ham in a creamy tomato soup base AND is both gluten-free and dairy-free.

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Yogurt Fruitcake

Just in time for the holidays, this super moist and tender, festive yogurt fruitcake is the perfect blend of yogurt, dried fruits and nuts. It's gorgeous, flavourful, and a total show stopper served for dessert after Christmas dinner, alongside brunch or even as a mid-day snack.

Festive yogurt fruitcake is particularly a great snack to take in to work or school, as it is loaded with dried fruit and nuts, it can easily double as an "energy bar". It will give you an energy boost or put a smile on your face when you are eating it. Holidays or not, I gravitate to this recipe all year round.

Another reason that I gravitate towards this recipe is that it is super easy to make. You pretty much combine the dry ingredients to the wet ones, pour the batter into a loaf pan, and bake. It is a great recipe for beginners with a passion for baking to start with.

The Secret to Super Moist Fruitcake

Yogurt. It is no surprise that using yogurt will give you a moist cake. Yogurt is also great source of fat, not your typical fat but the good fat, the kind that your body and brain needs. as opposed to typically used cream cheese which more processed
Water bath. A water bath is the process used to bake this cake. You simply place the loaf pan into a large baking pan with hot water and place in the oven. The water bath will help the cake cook evenly and will make it more moist.
Dried fruit = less sugar. Since there is lots of dried fruit in this recipe, you don't need to use as much sugar. In fact, this recipe uses half of the sugar that is recommended in most fruitcake recipes. You can also substitute and use any kind of dried fruit (and nuts) that you like.

So less sugar and more good fat. Who doesn't want that?

How to Store Fruitcake

This fruitcake is best stored at room temperature, wrapped in plastic wrap, and consumed in 2-3 days. It stays moist and fresh for days.

To store longer than 3 days, wrap the fruitcake in plastic wrap and store in the fridge. Note that when stored in the fridge, the fruitcake will dry out slightly and it will not retain the same level of moistness as when stored at room temperature. Thus why room temperature is recommended.

Creamy Potatoes Au Gratin

Sooo, this year's holiday dinner is about to get a whole lot creamier and comforting. I mean... just take a look at this. Rich and creamy potatoes au gratin, aka the ultimate comfort food, is made with sliced potatoes, cheese, and milk. It's the perfect side dish for the holidays or for dinner ANY DAY.

So if you know, then you know, that I am obsessed with potatoes. Give them to me baked, mashed, fried, roasted, au gratin, in a poutine, and basically prepared in any and every way that potatoes can be prepared. Potatoes au gratin are kind of my jam these days.

What are Potatoes Au Gratin?

Potatoes au gratin a rich and creamy potato dish made with layers of sliced potatoes baked in a creamy cheesy sauce. But wait, isn't that also called scalloped potatoes? Well no. These are actually two similar but different dishes. The distinguishing feature that sets it apart is cheese. That's right, scalloped potatoes does not have any cheese.

So let me ask you, which would you prefer? Potatoes au gratin or scalloped potatoes? For me, it's a no brainer. Cheese wins. Every time.

How to Make the Best Potatoes Au Gratin

So, the key to making the very best creamy potatoes au gratin is to keep in mind the following tips.

Thinly sliced potatoes - the easiest way to get those perfect thin slices is to use a mandoline slicer. It saves you time from having to manually slice each potato with a knife, and by getting even slices you can be confident that the potatoes will cook evenly.
Onions - the secret is the pan fry the onions with garlic. Most gratin potato recipes do call for onions but they are just thrown into the baking dish raw. Trust me on this one. Pan frying in butter just brings out the flavours in a whole different and better way.
Whole milk - most recipes for potatoes au gratin use cream in the cheese sauce. I have opted for a slightly healthier version using milk. But, you want to make sure to use whole milk to still get that creaminess that is ever so crucial in this dish.
Cheese - lots and lots of cheese! I used a combination of my favourite cheese - sharp white cheddar and Grana Padano cheese. The results are to die for (at least according to my taste palate). You could easily substitute these for other melty types of cheese like regular cheddar, Gruyère cheese, mozzarella, and Parmesan cheese.
Bake for 90 minutes - yup, it really does take that long! You will also need to bake the potatoes covered for the first hour, and then uncovered for the final 30 minutes. This will get you that beautiful golden brown colour on top.

FAQ and Tips for Making Potatoes au Gratin

Can I made potatoes au gratin in advance? Absolutely. Prepare everything into your casserole dish and cover it tightly with plastic wrap. Press the wrap directly on the potatoes to prevent them from browning, although some discolouration may happen on the top. Store in the refrigerator until you are ready to bake.

Easy Homemade Biscuits

Flaky, fluffy, buttery, and soft, these easy homemade biscuits come together with only a handful of ingredients you already have at home!

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Air Fryer Black Cod with Black Bean Sauce

My husband did it again. Seriously, just look at what he made for me. My mouth was salivating when I saw it, when I ate it, and still when I think about it! Flaky, oily, and tender air fryer cod with black bean sauce. Yes, you read that right. This fish was made in the air fryer and in under 20 minutes!

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Crispy Air Fryer Brussels Sprouts

Super crispy on the outside, tender on the inside, air fryer brussels sprouts take just 12 minutes to cook with just a quarter of the oil required when roasting in the oven. The best part? It doesn’t require any valuable oven space. It’s the easiest Thanksgiving side ever.⁠

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Pumpkin Congee Rice Porridge with Corn

When east meets west, savoury pumpkin congee rice porridge with corn is born. It's thick, it's creamy, and it screams fall comfort! What better way to start your day?

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Healthy Miso Ramen with Chicken

It's cold out, the sweaters are out and the leaves are starting to turn into beautiful fall colours. Yup, it's officially comfort food season. Comfort food doesn't have to always be about pastas, lasagnas, and cheesy casseroles (although, don't get me wrong, those are pretty amazing!). Comfort food to me also means warm soups, and healthy miso ramen with chicken is no exception.

Here in Vancouver, ramen is kind of life. The line ups outside many of the ramen places in downtown is pretty crazy. But being a new mom, I just don't have the time to wait outside for half an hour in the cold like I may have in the past. So when my hubby prepared ramen at home, and I mean restaurant-quality ramen, I fell in love with him even more. This stuff is good, real good.

How to Make Vegan Ramen Soup Base

The secret to the perfect ramen is pretty much 90% in the soup base, if not 100%. Almost all ramen shops serve their ramen in a pork broth soup base, or sometimes chicken. This one my hubby has come up with is completely vegan. It is made using miso, onions, tomato, garlic and ginger for ultimate umami results. It's soo good guys! It's thick and cloudy and screams absolute perfection.

How to Make Healthy Miso Ramen

Make the tomato miso soup base. Heat oil over medium heat, and add onion, tomato, and garlic. Cook until tomatoes are soft and mushy. Add water and ginger and bring to a boil. Stir in miso paste and dissolve. Simmer.
Make the chicken. Prepare marinade (salt, pepper, sugar, soy sauce, and cayenne pepper) and marinate the chicken for at least 30 minutes. Air fry at 375 F for 12 minutes. You can also pan-fry the chicken.
Make the noodles. Bring a pot of water to a boil and cook ramen noodles for 2-3 minutes.
Make the soft-boiled eggs. Bring a pot of water to a boil. Add eggs and cook for 6 minutes, while continuously stirring the eggs for the first minute. Once done, remove the eggs and immediately place them in an ice water bath for a few minutes. Peel and slice in half.
Assemble the ramen bowls. Evenly divide the noodles, corn, chicken, scallions, and egg into two bowls. Pour miso broth on top. Garnish with seaweed nori, grated carrots, and sesame seeds.

Ramen Toppings

We top off this miso ramen with a perfectly boiled ramen egg, scallions, seaweed, carrots, sweet corn, and strips of air fryer chicken breast. But do not worry if you don't have an air fryer, although it does yield the best results for this dish, you can also just pan fry the chicken instead. In fact, many of these toppings are customizable. You can easily swap out corn or carrots for a different vegetable of choice.

Trust me guys, this one is a keeper.

Creamy Pumpkin and Corn Chowder

My newest favourite pumpkin soup hands down is this creamy pumpkin and corn chowder, bursting with fall flavours. Plus, it doesn't hurt that it's vegetarian, gluten-free and ready in under 30 minutes. Hello weeknight dinner!

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