For the past few weeks we’ve been living with our friend in Calgary. We’re moving away at the end of this month but we got rid of our apartment a month too early so we were lucky enough to have a place to stay. One of the great perks of living in this house is the outdoor space. I’ve never even had a balcony, so being able to sit and work on the porch or the backyard has been amazing. Nothing beats fresh air and the neighbourhood cats that come to visit every once in a while. There was even a small family of red robins that build a nest in her tree and I got to sit and watch the babies take their first flight. Basically, the outdoors is filled with the best distractions. To top it all off, she has a small garden with some herbs and rhubarb. The rhubarb wasn’t being used, so our friend suggested that I make some rhubarb muffins so that it wouldn’t go to waste.
As I mentioned in my last post, I have been trying to get through all of my food before we move. I had almost a full jar of tahini leftover and so it was high on my priority list of things to use up. I was also invited to a potluck BBQ. As soon as I put two and two together, I knew what I had to make. I had spotted this recipe for tahini chocolate chip cookies on Molly Yeh’s website a little while ago. I knew I wanted to make them but I also knew that they were a very dangerous snack to have around the apartment. The type of snack that I would eat until I felt vaguely ill (but deeply content) and that was best shared with others. And so, I used my last stick of butter, my last bit of sugar, and my final cups of flour to make these cookies. And I am happy to report that I don’t think I could have used the last of all of my baking ingredients in a better way.
Masterchef Australia is back and I love it just as much as ever. On the program, there is something called a mystery box challenge where the contestants are given a limited number of ingredients to work with and are judged on their creativity and the deliciousness of the dish. Right now, I feel like I am in a mystery box kitchen. We are moving from our apartment at the end of this month and I have been working hard to use up all of the ingredients that we have left in our kitchen. I’ve been doing pretty well so far, slowly making my way through all of the grains and cans of beans that I usually stock up on but as it dwindles, I am having to get creative. I realized that I had an abundance of sesame related things: tahini, white and black sesame seeds laying around and that was where these sesame squares came from. I probably would have never thought of them without the pressure of wanting to not let anything go to waste.
It’s birthday time! Every year since I started this blog, I’ve posted the sweet treat that I make for my partner’s birthday (apparently I also use the exact same candle in the photos every year). He’s not into traditional birthday cake, so I always try to make something different, especially delicious and a little over the top. It needs to be special. Normally, I make something that has a nostalgic feel to it. Two years ago it was a bienenstich cake that harkened back to his days working at a German bakery and last year I made chocolate babka, which was something that we both loved growing up. This year, I decided to go with ice cream. Without a doubt, it is his favourite sweet food. Of course, since I was making it from scratch, everything was possible in terms of the flavours and add-ins. I decided to play around with chocolate and hazelnut and ended up with this triple hazelnut ice cream.