The Baking Blog of Patrissherie

Have your cake and eat it too

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Raw Cashew Butter

Posted by Trish on July 17, 2013 at 4:50 PM Comments comments (80)

No baking involved, but sooo delicious!!!  Place raw cashews into a food processor and it somehow turns into a sweet, creamy, frosting-like spread.  I personally find raw cashews sweeter than their roasted twin, and they retain a lot more nutrients.


Simply put some raw cashews into a food processor and whirl away.  You're going to come across the following stages:

1. Crushed cashews - "oh this seems like it's going to be easy...."

2. Dry flour-like mess - "wtf happened?  Did I just waste my cashews?? (keep going)"

3. Clumped dry mess - "it's not getting any better!!! Maybe I should add some water or oil into this thing." (don't do it!!)

4. A ball of cashew paste - "okay... is this it??? It kinda sucks..." (nope...keep going)

5. Dry "paste" - "This really isn't going anywhere... why did I do this? I just wasted $5 worth of cashews!" (Just keep whirling)

6. Smooth paste - "Yay!! It's looking like thick peanut butter...but it still looks pretty dry... is this it?? I was expecting something nicer..." (Keep whirling still!!!!  You're almost there)

7. CASHEW BUTTER - "OMG!! It finally worked.  Holy crap! That took forever...and why is there so little? I put like a million cashews in here!!"  (Just taste the damn thing and know why you worked so hard to get it).

Cover and keep in fridge up to 2 weeks.

Have you seen my flour?

Posted by Trish on July 1, 2013 at 4:40 PM Comments comments (0)

A friend had kindly pointed out that it's been a while since my last post.  Truth is I'm having trouble juggling my lifestyle, so indulgent baking was neglected.  Thanks to my social committements, I'm forced to go find my flour.

To get back into the groove, I turned to the most basic chocolate chip cookies for a potluck and a "thank you" gift to our neighbour.

Tip: to get soft, chewy chocolate chip cookies that don't turn rock hard the next day, use brown sugar.  Whether you substitute half of the sugar in the recipe or all, it will make a difference.  Half brown sugar will give you a softer cookie that stays soft for longer.  All brown sugar will give you a chewier texture.

What's better than a chocolate chip cookie from the oven???  Absolutely nothing.  My neighbour had 5 in one sitting.

Different But The Same

Posted by Trish on March 18, 2013 at 9:50 AM Comments comments (0)

Wow, another year has gone by and it's J's birthday. How do you usually feel on your birthday? The same, but different? I kind of ended up with a cake just like that!!!

Last year, J's birthday cake was a three tiered chocolate cake with caramel and chocolate frosting. After flipping through versions and versions of different recipes, I somehow ended up with the same cake, but different. The cake will be a 4 tiered chocolate rum cake, with caramel rum frosting, and cocoa frosting. To finish, handmade chocolate leaves and caramel sauce crowned the top. This year, it was bigger, taller, more boozy, and overall more grown up- kind of like J.

Happy Birthday J

Loving Lemons Pudding Cake

Posted by Trish on February 28, 2013 at 1:20 PM Comments comments (2)

When you ask the average person what their favourite flavour is for desserts, you usually get chocolate, vanilla, caramel or strawberry.  I have to be different.. mine is lemon. Lemon everything!  But it's hard to find a good lemon dessert out there because they usually use stimulated lemon flavouring instead of real lemons.  And let's face it, the flavour of real lemons cannot be beat by artificial lemon flavouring.  So I usually get pretty disappointed by the lemon ice-cream and cheesecakes.

I once had a (fairly intelligent) friend tell me that lemons are not fruits.  They are condiments.  Boy was I mistaken all these years...

In case some of you have been following my previous posts, I have NOT fallen off my wagon for my clean eating lifestyle.  It's all about moderation. So we allow ourselves 2 cheat days a week.  And I took full advantage of mine.  J was away on business so I was able to make a dessert that is all about ME!!!!

This lemon pudding cake has a creamy lemon custard (similar to lemon curd) at the bottom, and a light airy souffle-like cake topping.  It screams sweet and tart, just the way real lemons should.

It's a bit of hassle for the amount that you get.  In fact, when I pulled them out of the oven, I thought, "pfft...2 servings? I'm eating both of them!!".  But in the end, I could only handle one.. I know.. how disappointing?!?!?!

So if you have a love for lemons like I do, check out the recipe:

Lemon Pudding Cake:


  •  1/3 c sugar
  • 2 tsp all purpose flour
  • 1/3 c milk
  • 2 tbs freshly squeezed lemon juice (if you cannot handle too much tartness, reduce to 1.5 tbs)
  • 1 tsp lemon zest (my microplane made them fairly large, which added too much texture to the smooth custard bottom.  If that happens to you, run your knife through the zest before adding it to the recipe)
  • 1 egg separated
  • 1/4 tsp vanilla
  • confectioner's (icing) sugar
1. In a large bowl, combine the flour and sugar.
2. Stir in the milk, lemon juice and zest.

3. Add the egg yolk and vanilla.

4. Beat the egg white until stiff peak forms.  I know how annoying it was to pull out the mixer for 1 egg white and how difficult it is to not overwhip 1 egg white..but IT'S WORTH IT!!! I SWEAR!!

5. Gently pour the whipped egg whites onto the lemon mixture.  The egg whites should prettily float.

6. Gently fold the egg whites into the lemon mixture.

7. Divide into 2 ramekins. Make sure the ramekins are ungreased.

8. Place the 2 ramekins into a larger pan (you can use a casserole pan or another baking pan).

9. Carefully pour HOT water into the LARGER pan, about 1 inch in depth.  This will create a water bath for your pudding cake.

10. Bake uncovered at 325 degrees F for 35 to 40 minutes, until a knife inserted comes out clean.

11. Dust with the confectioner sugar (as much as you want).

12. Serve immediately. 








Happy Valentine's Day

Posted by Trish on February 9, 2013 at 9:25 PM Comments comments (0)

J and I usually don't celebrate Valentine's day.  I personally see it as "single's awareness" day.  It's one of the few (if not only) holidays, where a lot of people feel terrible about their situation. So even when I was young, I never celebrated V-day.  I do however take advantage of cheap chocolates on Feb.15.

So why this year? Honestly, I'm not quite sure. I confirmed with J that we aren't celebrating this year, like the norm.  Instead J said, "let's do something small".  So we decided to skip the dinner reservations, and enjoyed each other's company instead with a home-cooked dinner and dessert. How is this different than any other night? It's not, which is why I agreed to it.   I did cave into exchanging a small gift, just to get in the moment.

As most of you know, I love anything dipped in chocolate, even though I have a sensitivity to it.  And when I think V-day, I thought chocolate covered strawberries......on cheesecake!!!  But plain cheesecake would be boring, so I whipped up some strawberry puree, and a chocolate cheesecake base to swirl into the vanilla cheesecake.

I love tall cheesecakes.  There aren't enough bakeries that are willing to make them.  What's the fun in a short cheesecake? There's less creamy goodness!!!  So I made a collar using parchment paper to extend my small springform pans.

Side note: I was going through one of my william-sonoma cookbooks and they mentioned a cheesecake pan.  That's a spring form pan right? Wrong apparently... according to this cook book, they're two different things. I have no idea what a cheesecake pan is.  Can someone enlighten me?







Homemade Ketchup

Posted by Trish on February 9, 2013 at 1:35 PM Comments comments (1)

I started making my own ketchup ever since we started the clean eating lifestyle. Please don't roll your eyes at me.  Hear me out, making your own ketchup lets you customize it to your taste and control the ingredients going into it.  How about bacon-flavoured ketcup?  I think that would be amazing!!

This one has a bit of a kick and is sugar-free.  It definitely does not taste like Heinz, which I love.  But it taste as real food should.  And it's still damn good.


Homemade Ketchup 


  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 1 clove garlic, minced
  • 1 28-oz can crushed tomatoes
  • 1 apple cored and diced (don't worry about peeling)
  • 1/4 cup cider vinegar
  • 1 tablespoon tomato paste
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground mustard
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon allspice
  • 1/8 teaspoon cayenne pepper


1. Heat oil in sauce pan over medium heat. Add onion and apple and cook, stirring occasionally, until soft, about 5 minutes. Add in garlic and stir until fragrant, about 30 seconds. Stir in the rest of the ingredients, bring to boil and then reduce heat to low and simmer until thick, stirring occasionally, for 45 to 60 minutes.


2. Puree in food processor until smooth.


3. Wash and dry saucepan, then place a fine mesh strainer over top. Pour ketchup in the strainer and, using a spatula, force through all of the ketchup.


4. Taste ketchup and adjust seasonings if necessary. Pour ketchup into a jar, seal, and store in the refrigerator for up to a month.

This makes A LOT of ketchup. So if you don't think you can go through the entire batch in 1 month, then split it into 2 jars, and freeze one of them.  To use, defrost in the fridge approximately 2 days before you need it, and it will keep well for another 3 - 4 weeks.

What to do with it?

Use it as you would with your normal store-bought ketchup.  Have it with your fries, chicken nuggets or add it to your meat loaf.

P.s. Yes I know I'm deviating from my normal theme.  This has NOTHING to do with desserts or baking.  And it's healthy. IEW!! What are you doing Patrissherie???  I will continue to post the desserts and baked goods, but I wanted to share recipes with those who may have difficulty enjoying the things that they love due to dietary restrictions.    


Clean Cookies

Posted by Trish on January 12, 2013 at 5:55 PM Comments comments (0)

So I'm still on this clean streak.  I stumbled onto this No-Bake Trail Mix Cookie.  

It's sugar-free, gluten-free, and vegan-friendly (aka also dairy-free).  So I admit that I was pretty skeptical about it being yummy.  But at this point, we sometimes really need to take the edge off the sugar craving.  So I decided to give it a try.

I subbed madjool dates for raisins.  I'm not a huge fan of raisins. And unfortunately nuts are not accepted on the top 2 tiers for the Michi's ladder, so I just added more coconut flakes.

Result: I really liked these. I actually popped half of one into J's mouth. His response was, "WHAT IS THAT???? IS IT HEALTHY??" He really liked it. I didn't miss the nuts because the figs have these tiny round seeds that added enough crunch.  And I'm really glad I used madjool dates because they added a caramel sweetness. 

But the one thing I need to disclose is that you CANNOT expect these to taste or feel like chocolate chip cookies.  They are more like fresh granola bars??  They taste amazing and are good for you.  But they are still an indulgent because they are still high in calories.  It's about 75 calories per "cookie".

Here's a few tips if you decide to sub out the raisins for the madjool dates too:


1. Process the dates seperately from the figs. I used my magic bullet and had a terrible time with it.  Not that my magic bullet lacked any power, but it created the sticky paste (as it was suppose to) on the sides of the bullet and pieces of figs constantly got caught on the sides.

2. If you are interested in using madjool dates, they are now sold everywhere.  I got mine from costco.  There's a giant pit in the middle of each date that you need to remove before processing.

3. Add more water as needed, a tablespoon at a time to get the paste smoother and easier to work with.

4. Chill the "cookies" for a few hours before eating. It made the texture a lot better.

So check out the link above for the original recipe from "The Fit Cookie".  Below is the recipe with my modified changes:


1/2 c dried figs

1/2 c madjool dates (remove pits before putting them into the food processor)

1/4 c cooked quinoa

1/4 c + 2tbs unsweetened shredded coconut

1/4 c unsweetened shredded coconut for coating


1. In a food processor, process the figs and dates (separately) into a thick paste.  Add water (1 tbs at a time) to make it easier and smoother as needed. Becareful!! The paste should NOT be runny. It should hold together into a ball. Think fruit preserve consistency.

2. Add the purees, the 1/4 c + 2 tbs coconut, and the quinoa. Mix together well with a spoon.  Try to shape the "dough" into balls. If it doesn't hold it's shape well, add a little more quinoa or coconut. Becareful not to go too far or it will fall apart.

3. Drop each ball into the remaining coconut to cover each ball. Squish into cookie shapes if desired. 

4. Refridgerate for at least an hour before eating. Store in fridge covered. 





Chocolate Mug Cake Recipe

Posted by Trish on January 3, 2013 at 1:25 PM Comments comments (0)

Right now there's mug cakes popping up left, right, and center.  What is a mug cake???  It is the easiest, and fastest way to get warm cake into your tummy.  There is a compromise in texture but we're talking about 5 - 7 minutes from raw ingredients to your tummy

Have you ever heard of the children's story  "If you give a mouse a cookie"?  I feel like that when I bake.  I start with one ingredient to bake a dessert, and I end up making 3 more to use up my ingredients.  This is exactly how the mug cake spawned.  I made a giant batch of chocolate fudge sauce for ice-cream but I had more fudge sauce than ice-cream, and so I made mug cake to "assist" in the consumption of fudge sauce.

I ended up free pouring certain things.. like chocolate chips, and whipped together the ingredients with a fork.  After 3 minutes in the microwave, I smothered it in my freshly-made fudge sauce.

The result: a resemblance of a chocolate pudding cake, with a less appealling texture.  But the taste is fantastic.  Rich, moist, and decadent. I recommend using the empty mug for a glass of milk to wash it down afterwards.


5 Minute Chocolate Mug Cake:

  • 1/4 cup of chocolate chips
  • 4 tablespoons of flour
  • 1.5 tablespoons of sugar
  • 1/4 teaspoon of baking powder
  • 3 tablespoon of oil or melted butter
  • 3 tablespoon of milk
  • 1 egg
  • 1/4 teaspoon of vanilla
  1. Melt the chocolate in the microwave on 30 second to 1 minute intervals until melted. Becareful not to burn it. 
  2. Add milk, oil or butter, vanilla and egg to the melted chocolate and mix well. 
  3. Add flour, sugar, and baking powder to the chocolate mixture. Fold but do not over mix or it will be tough. 
  4. Gently stir in the chocolate chips.
  5. Pour the batter into a microwave-safe mug and heat on high for 3 minutes. Serve with whipped cream, fudge sauce or ice-cream.

Note: the time required to microwave the chocolate and the cake will depend on the microwave model. You may want to adjust it accordingly to your machine.  Also, I used Hershey's semi-sweet chocolate chips but use any of your favorite type.


Merry Christmas!!!!

Posted by Trish on December 28, 2012 at 7:30 PM Comments comments (0)

Yay!!! It's that time of year again!!  I called up Mother Patrissherie and casually mentioned how I didn't know what to bring for our Christmas dinner, since my desserts magically flop (read fail) every year.  She instantly started rambling off a list of ingredients that she needed to purchase since she purged her pantry recently. 

(Make-shift mug to assist filling piping bag)

So instead, I decided to bring everything that I needed halfway across the country including flour and piping bag.  And then I made-shift other tools borrowed from Mother Patrissherie.

(Mother Patrissherie had festive table cloths out, perfect for a few photo snaps)

I wanted to do a Christmas-themed dessert and it must have chocolate in it.  The resulting product was cocoa cupcakes studded with candy cane pieces, topped with cream cheese frosting, and sprinkled with crushed candy canes.

(Cocoa cupcake batter studded with candy cane bits)

I want to mention that without fail, the dessert that I was responsible for at my in-law's Christmas dinner failed.. miserably..again.  Seriously, anyone that has ate at my place will be able to testify for me that I can actually bake..and it's not because I throw out the failures lol.  I have no idea what the reason is, but it's become an annual curse that my desserts do not succeed when I'm visiting abroad at Christmas time?

(Funny story - I wanted to leave the cupcakes like this at this point (frosted without sprinkles) because I need to transport them to a different city at a later date, and was worried that the sprinkles would run into the cream cheese frosting.  Mother Patrissherie managed to convince me to sprinkle the candy canes on then and there.  It later bled into the frosting lol....)

Merry Christmas 2012 Everyone!!!

(Cocoa Cupcakes Studded With Candy Cane Bits, Frosted With Cream Cheese Frosting, Sprinkled With Crushed Candy Canes)

See You Next Year!!

(P.S. In case you're wondering what I attempted to make at Mother J's Christmas dinner??? I made the ginger milk pudding that I previously posted.  Success rate during post = 100%.  Success rate during J's Christmas = 8% (1 out of 12 bowls setted).

And the ginger hit the milk.....

Posted by Trish on November 11, 2012 at 3:20 AM Comments comments (0)

J loves ginger.  He loves ginger so much that sometimes I seriously feel like planting a ginger tree.  Pinterest tells me that it's easy enough, right?

Coming from a Cantonese family, we love our sweets contrary to our Mandarin cousins.  Desserts are commonly found in our meals, usually in a sweet nectar form or in variation of jello pudding.  I've wanted to make J this dessert for the longest time because ginger is the star in it. 

There's 2 cantonese desserts that are very similar to each other; a steamed ginger custard and ginger milk pudding.  The latter is what we're showcasing today.  It's really quite unique in that there's no coagulating agent.  No eggs, no steaming, no gelatin.  It is just milk, honey and ginger.

(The literal translation is "ginger hitting the milk".)

There are several tricks to this dessert:

  • You have to use "well-aged" ginger.  This doesn't mean moldy, or dried up.  It means a ginger root that has the threads when you snap it apart.  The threads indicate an older root.

  • The temperature of the milk has to be heated to 176 F and hits the ginger juice at this tempearture.  No hotter. No colder.

  • The milk has to be poured onto the ginger at a height (10 cm) above the bowl.  Nonetheless, I made quite the splash.

The result is a very smooth, cleanly sweet, warm ginger pudding.  The texture is very light, and melts in your mouth.  It's almost like having super soft jello that disolves on contact. It's difficult to describe as Cantonese desserts are quite successful in creating their own unique textures and concoctions.

My ending result was quite successful but the worst case scenario was that I would end up with a ginger latte, which isn't such a bad thing either.