Toronto and Montreal Summer Escape
My 22nd summer unwound slowly. By the end of July, it was too hot to go to the beach; the sun was scalding, and the potential of a heat stroke kept us at bay from the ocean. I did not swim in lakes with family friends or watch the smoke billow from the barbeque. I worked from home everyday, attempted to write consistently and looped aimlessly around the park. All three adults in my house were working constantly, which meant, of course, that all of us were eager for a reprieve, a sunlight-tinted, dream-escape from our day jobs. After months of scanning potential destinations, this manifested itself in a five-day family trip away from the west coast. And so we criss-crossed the months of July to August on trains, planes and buses. We ate poutine and lasagna and missed our dearly departed rice cooker.
From July 17 to July 20, we were fortunate enough to be able to visit the traditional, ancestral, and stolen lands of the Mississaugas of the Credit, the Anishnabeg, the Chippewa, the Haudenosaunee and the Wendat peoples. From July 20 to July 22, we were on the traditional, ancestral, and stolen lands of the Haudenosaunee and Anishinaabeg peoples. Or what is colonially known today as: ‘Toronto’ and ‘Montréal’.
‘Toronto’ originates from Tkaronto, “a Mowhawk word translating literally to where there are trees standing in the water” (culturetrip), while ‘Montreal’ is Tiohti:áke in Kanien’kéha, and Mooniyang in Anishinaabemowin (McGill).
I start with this introduction because, as non-Indigenous people, it is important not only to use their first names, but to think critically about what information and histories we are taught---even in things such as the Hop On and Hop Off tours which I mention below. Though things are slowly changing, the majority of mainstream communications focus on the voice of the coloniser and present it as the objective truth. It is important to actively seek out Indigenous histories and perspectives, and to remember these truths as we live and travel on their land.
***
After a short 3-4 hour flight, we arrived in a city so humid that it reminded me of stepping outside of the plane in the Philippines and being thrust into a cloud of moist air. By the time we left the airport with all of our bags, it was late in the afternoon, so we bought tickets for their GO train (think of it as their version of the Skytrain) and, after a short ride, easily found our way to the AirBnB.
Thanks to my parents’ meticulous searching, we were able to find one located so close to the CN Tower that we only needed to slip onto the balcony to watch it light up the city. After an hour or so of relaxing and unpacking, we ventured outside for dinner. In a popular restaurant called Jack Astor’s, we celebrated my Tito and Tita’s anniversary with rich helpings of nachos, burgers and fries. By the time we left, the sun was dimming and there was nothing left to do but to rest and prepare for a busy day of true sightseeing.
The next morning, we began on the Hop On and Hop Off bus; infamous tours hosted on a line of bright red doubledeckers---reminiscent of course, of the iconic buses in London. For approximately two hours, you will have a guide who takes you from ‘old’ to ‘new’ Tkaronto, spouting facts about everything from the city’s architecture to the activities of its more famous inhabitants. Though you are allowed to ‘hop off’ at any time, as the name suggests, we opted to experience the whole tour first.
Weathering a sprinkle of light rain, we spent the morning photographing countless sky-high buildings and much older monuments from our bird’s eye seats on top of the bus. Our guide gave us a wide scope of the city’s urban areas: from the University, to the Bell tower, to the town halls.
As it was my first time in Tkaronto, I found it fascinating to see how structurally similar and/or different it felt from home. To the mainstream, ‘Vancouver’ often prides itself on being as relaxed as the waters that meet its coast. Tkaronto, on the other hand, is known for a faster-paced hustle, not unlike its close neighbour, ‘New York’.
Sure enough, we saw a good amount of busyness and foot traffic weaving through its towering skyscrapers and downtown area, where we spotted a real-life Spiderman, busking musicians and comic books being sold on the pavement. Interestingly, there were also many well-preserved, heritage buildings whose architecture evoked more of an older, classically European style. According to the tour guide, solid legal protections prevented these buildings from being demolished and allowed them to be repurposed as farm markets or banks.
After looping around the entire city once, we headed out for a quick lunch at the docks before boarding again on a free boat ride to Tkaronto’s islands. This boat ride is a part of the tour bus package, so we would definitely recommend allocating an hour of your time for this, as you will be able to see different kinds of wildlife (primarily birds) and enjoy the tranquillity of being on the water.
Our next day began with an early call time of 7:00 a.m. in order to catch the Megabus to Niagara Falls. After around two hours of sleeping through several playlists, we got off directly at the falls. It took only one step off the bus to find ourselves instantly swarmed by crowds. Strangers were scattered like birds with cameras, hundreds of phone screens shuttering across the enormous curve of the falls.
Before heading to our scheduled tour, however, we went for lunch at the Skylon Tower, a revolving restaurant with a similar design to the restaurant in ‘Vancouver’: a large dome sitting on top of a tall elevator. With a limited menu consisting mostly of fish, clam chowder and pasta, the point of this restaurant is not to have a ground-breaking culinary experience, but rather the view itself. Seeing the falls from such a high angle, as well as the surrounding land was truly stunning. To experience the height and view without the glass wall, we recommend stepping onto the observation deck before you leave.
After lunch, we were eager to embark on the so-called ‘Journey Behind the Falls’. Unfortunately, the line was incredibly long because you have to wait to get your ticket validated, even if you buy it beforehand. It took around two hours of shuffling forward in their provided, bright-yellow ponchos, to finally make it to the elevator that would take us below ground-level.
Once we tunnelled down, we found ourselves in a dark, damp hallway. The walls echoed with thrashing water, wet shoes slapping on the floor and strangers’ shrieks of excitement. As we walked along the hall, we discovered that there were multiple mini ports available to stop at, with plaques explaining each the history behind each one. Naturally, the main attraction was the platform where you can step outside and literally be in the middle of the Falls. Surrounded by the aquamarine water pouring over and around us, it is easy to be amazed by the power and vastness of creation.
Our third day actually included my personal highlight of the whole trip: taking the VIARAIL. Before boarding the train, I had romantic visions of what it would be like: listening to folklore-esque soundtracks, and gazing wistfully at the countryside with my little notebook in front of me. I was pleased to find out that this was exactly right. By purchasing VIARAIL’s business class tickets, we were able to enjoy refreshments in the lounge, board without waiting in line, and sit comfortably in a car that allowed plenty of legroom. The service itself was wonderful, as we were surprised to find that our tickets came with three fairly high-quality meals (dessert included!). After spending most of the six hours listening to music, writing, using their wifi and taking videos of the sunset, I would definitely say that trains are my preferred mode of transportation.
The first thing that we did when we arrived in ‘Montréal’ was, ironically, to search for directions regarding their public transportation. Although their train is underground, their system also works very similarly to Translink’s, and so it was pretty straightforward to find our way to the AirBnB simply by taking the metro.
After unpacking our things, we visited one of my Tito’s cousins, who kindly hosted us for a night in their suburban home; around thirty minutes away from the city. Happily married with grandchildren, the couple told us many stories about their life and last two decades in ‘Montréal’. They also drove us up to St. Joseph’s Oratory, a beautiful Basilica sitting appropriately on top of a hill. With sweeping ceilings, endless rows of wooden pews and a beautiful altar, the Basilica certainly lived up to its description as a ‘place of expression of faith, healing and peace’.
Again, we spent our second day doing a Hop On, Hop Off tour---only this time it was in blistering heat. Despite the weather, we were blessed with an amazing tour guide, who cracked several jokes in both English and French as he took us all the way from ‘Old’ to ‘New’ Montréal’. From cobblestone streets to a literal palace, it was clear that this was vastly different in comparison to ‘Toronto’. Their skyscrapers didn’t reach as high, and their streets were fraught with elegant columns and cathedrals. As a tourist, my first impression would be that it is architecturally more European than ‘North American’. However, it was also quite interesting to discover that the population of Montréal is really diverse---something that we noticed on the daily, as we came across gems on the street like a Filipino bakery and store signs in Arabic.
Naturally we also had to allot at least an hour to enter and explore the famous Notre Dame cathedral, a popular spot even for non-Catholic tourists. Our family was fortunate enough to see Notre Dame in France before the fire, so it was particularly interesting to visit with this memory at the back of our minds.
As soon as we walked in, however, we were speechless---probably for the best, considering it is after all, a place of prayer. In the front, of course, was Jesus on the cross, the focal point of the cathedral. The altar was also surrounded by angels and apostles, delicately carved into the heavenly blue sky. The strategically placed lighting and rows of flickering candles only added to the effect of holiness.
Everything, from the wooden art on the sides of the pews to the intricately patterned columns, was crafted with intense amounts of detail and love.
Thanks to our wonderful hosts from the night before, we ended our day by finding Jose Rizal’s monument in a park serendipitously close to our AirBnB. Though we longed for rest, we made a short trek to the park, not quite sure what would face us there. And then, sure enough, standing proudly amongst swaying trees and foliage, was a beautiful bust of one of the Philippines’ national heroes, with a plaque written in French and Tagalog.
Although we (regrettably) only spent one full day here, it was enough time to at least eat one poutine, buy their famous bagels, and catch a glimpse of the city and many iconic structures. Bone-tired, we spent the last day taking the train back to ‘Toronto’ before flying back home.
***
On our first night in the AirBnB, I had a conversation with my Lola that stuck with me throughout the trip. As I was describing our vacation, she expressed her happiness for me---and reminded me to cherish and be grateful for the work that my parents had put in to bring us this experience, especially because ang pera ay nawawala, pero ang magagandang alaala ay pwedeng balikbalikan (money disappears, but you can always go back to beautiful memories).
Travel itself can be a grossly extractive activity; tourists come, take what they want, and go, leaving litter and environmental harm in their wake. We receive so much through these experiences; memories, food, hospitality. How can you truly care for where you are going? How can you honour the people and the histories that have existed on these lands since time immemorial? Whenever we embark on a trip, it is worthwhile to take a moment to humble ourselves, and reflect on how we can return what we receive.
A Beach Getaway in Tofino
When people think of beaches, they often envision lush tropical countries, freshly caught seafood---and the expense that comes with it. During our Spring Break getaway, we managed to eat a healthy dose of clam chowder, fish fillets and visit no less than four beautiful beaches without boarding a single plane.
Tonquin Beach
Ocean, Tonquin Beach
Despite having lived here for over a decade, our family had yet to travel to Tofino, a seaside town located on the traditional territory of the Tla-o-qui-aht First Nation. In lieu of spending our Spring Break abroad, we decided that it was finally time to take the ferry and drive down to the island.
The total travel time was roughly 4 hours, so we briskly braved the early morning ferry and boarded at 8 a.m. The boat ride itself was pleasant and clear-skied, though there was no wi-fi, so be prepared to nap or bring a book to keep yourself entertained for an hour and a half. Several road stretches and Taylor Swift albums later, we arrived at Tofino Motel. If you’re a little worried about the Motel moniker, don’t be: with two large beds, a relatively spacious bathroom, and a balcony overlooking sail boats and leafy trees, we were well-satisfied with our cosy 2-bedroom suite.
After taking an hour or so to lounge around and watch reruns on TV, we headed out for Tonquin, a beach only a short walk from the motel. The skies were grey and downcast, but the sight of serenity was enough to bear the cold. For an hour, we stood on the sand suspended by the beach’s solitude, mesmerized by lines of dark waves as they endlessly looped back and forth from sea to shore.
Tonquin Beach
The thin sheets of rain, however, made for a chilly walk around town as we swiftly rounded the streets searching for something to fill our stomachs. In the end, dinner unfolded from a box by Basic Goodness Pizzeria, a restaurant emphatically recommended by a trusted friend who travelled to Tofino yearly and claimed this as her family’s all-time favourite pizza place. Bone-tired, we returned to our room to enjoy freshly-made, sharply-flavoured, Italian-style pizza, served with cokes and followed by a screening of Turning Red on Disney+. With crispy dough and well-spiced margherita sauce, it was easy to see why my friend favoured this place.
The next morning began with a small yet sweet breakfast: steaming hot chocolate courtesy of the room kettle and pastries from Maxim's, a popular Asian bakery back home. Packing light (powerbank, water and snacks), we then headed out for our main activity of the day: the beach tour. From Cox Bay to North Chesterman Beach, we experienced Tofino’s vast waters from four different angles. There was something different about each of them---whether it was a jagged rock formation, or a forest of emerald trees, strewn with moss and blossoming plant-life. After our third beach, our growling stomachs led us to Tacofino, a food truck artfully decorated with vibrant bumper stickers and a brightly coloured image of the Virgin Mary.
Tacofino Truck
Keen to avoid catching a cold, we quickly ordered and returned to the comfort of our car carrying bundles of wrapped goods: burritos, quesadillas, tacos. Like everything that we ate on the island, we were not disappointed. It was filling without being overwhelming, and the freshly flayed meat brought us handfuls of warmth amidst the cold. A good lunch would not be complete, however, without desert. Thankfully, Chocolate Tofino was a stone’s throw away, beckoning us with a diverse list of ice cream flavours and specialty chocolates. Though the chocolate was good, the real standout was the rather generous scoops of salted caramel ice cream that the cashier piled on our cone. Smooth, rich and topped off with crunchy bits, this treat was a sweet finale to our spicy lunch.
MacKenzie Beach
We then topped off our tour with MacKenzie beach, where a pair of dogs lept joyfully for their toys, seemingly unbothered by the frigid temperatures. One even galloped into the sea with a canine sort of fearlessness.
Behind the sandy area, there were rows of beautiful huts overlooking the ocean, big enough to house several friends or family members. Before we knew it, the wind grew more bitter, and so we left with a string of photos and a vow to book the huts on our next visit.
With a few hours till dinner, we perused the town more closely, drifting in and out of local gift shops and a bookstore charmingly called, Mermaid Tales, buying little mementos and things that would surely spark some joy back home.
Strawberry Pie
As the afternoon approached, we found ourselves eating merienda at Savary Island Pie, a well-known bakery nestled neatly at the top of the docks. While the sun began to peek out, we ordered a warm plate of strawberry pie, topped off with vanilla ice cream, and enjoyed the fruit and its perfectly flaky crust.
Pieces by Roy Henry Vickers
Our next highlight was a visit to Roy Henry Vickers Gallery, a wide, cabin-like space showcasing an array of beautiful prints and canvases from the acclaimed Indigenous artist. Inside, we took our time exploring each work at our own pace, enraptured by the artist statements’ which illuminated the stories behind each piece. Though it was extremely difficult to choose, we left with two vividly coloured pieces which now hang in our kitchen.
As we continued our promenade around town, we made a stop at the House of Himwitsa Gallery, an Indigenous-run gallery housing a variety of Indigenous hand-crafted items---from jewellery to cards, to clothing pieces. My sister and I struggled over what to choose as each card was a unique and striking print. In the end, we each chose two beautiful illustrations, which we would later also hang in our respective bedrooms.
Dinner at The Shed
For our final dinner in Tofino, we ate at the nondescriptly named The Shed, and devoured a delicious seafood feast consisting of pasta, clam chowder and calamari. Despite the evening crowd of customers, service was swift, and thanks to heated umbrellas, we were able to stay warm on the outdoor patio. By the time we returned to the motel, we were filled with well-cooked fish and a pleasant buzz at the sight of the now shining sun---a serendipitous close to our time in Tofino.
The return home required no rush, as our ferry wasn’t scheduled until 8:00 p.m. Instead, we took our time cruising to the docks to make a stop at Ucluelet, a district only an hour away from Tofino. We first embarked on a picturesque trail, complete with an old lighthouse, sea breezes and cavernous bluffs that reminded me of San Francisco.
For fans of nature walks, the Artist Loops and Lighthouse Loop is a great opportunity to get a little exercise in between driving, as the path is clear and easy to navigate for hikers of all levels.
The Lighthouse Loop
The Bluffs
Post-walk, we ate at a family-owned (unsurprisingly seafood-themed) restaurant by the side of the road. Furnished with the vintage dressings of a kitschy wooden cabin, Howler’s was the perfect temporary home for travelers and locals alike. Here, we enjoyed fried teriyaki shrimp skewers, clam chowder (again) and fish and chips while Spongebob peered at us from the TV hanging in the corner. We also made sure to stop at Ucluelet’s Zoe’s Bakery and Cafe, a well-loved spot for tourists and locals alike searching for something to satisfy their pastry cravings.
Before continuing onto Nanaimo, we made another nature stop at the Ancient Cedars Loop Trail and Cathedral Grove. Unlike the other trails, these paths were made to highlight the beauty of the forest. Though there were many others walking with us, there was a soft stillness that hung in the air, a beautiful sense of peace that can only be found away from man-made cities and noise. As we walked beneath canopies of trees and observed the thick roots of those who had fallen, it was easy to appreciate the wonder of creation. I believe that it is in places like the woods, where we can begin to feel a sense of humility at our own smallness, to explore our connection to the world around us and our responsibility to care for it.
Roughly an hour later, we finally landed in Nanaimo, where we spent the last few hours before our ferry exploring the Goats on Roof Old Country market. Despite its title, Goats on the Roof did not, at the moment, have any goats on the roof. However, the inside of the market was a spectacle in itself, with an explosion of rainbow-coloured lanterns hanging from the ceiling, lifelike figures of elephants and knights, and more flavours of cheese than I ever thought existed.
Goats on Roof market
Interestingly, the market also had a unique feature of tagging their produce with flags to indicate where it had come from. Even if you’re not planning to buy food, I would recommend going in just to witness the spectacular, carefully curated displays adorning each nook and cranny of the place. Their stock included all sorts of items seldom found in a run-of-the-mill store, including eco-friendly stationery, wooden toy sets, uniquely designed hooks and even wigs.
After shopping around and buying a handful of rare items, we asked another cashier and were directed to a secluded forest area, only a few minutes away from the other outdoor markets. Here, we were finally able to see a pair of goats resting peacefully, laying in front of their own little house. As our departure grew nearer, we again drove through curving roads and falling rains to the sounds of my sister’s immaculately curated playlists.
Eventually we reached Woodgrove, an ageing local mall which reminded me vaguely of Stranger Things. With dinnertime approaching, we navigated through teenagers and children racing on wheeled animal-themed plushies until we finally reached the food court, where we quickly ate some Japanese takeout before heading to the ferry terminal. While waiting for our call time, we dove into the box of treats we purchased at Zoe’s Bakery, enjoying an assortment of unique twists on old classics, including: a peanut butter Nanaimo bar, a berry ‘plop’ tart, a carrot cake and a cheese cake.
By the time our ferry was on the waters, the skies were dim enough for the stars and city lights to come out and really shine. As one last hurrah, my sister and I bought two helpings of soft-serve ice cream, a rare late night snack that we shared with our parents before the boat landed.
Though we had plenty of bags to unpack, we saved most of it for the next day, finishing our night routines with dreary eyes before heading off to bed. Sleep came easy that night, as we drifted off dreaming of Tofino.
Chocolate Cinnamon Rolls
Once in a while, I crave cinnamon rolls. I missed the aroma of cinnamon, not only in the kitchen, but around the house. Our family often bought the 'original' flavoured rolls from Cinnabon and enjoyed them for breakfast. When I came across this recipe, I was excited to see that it put a chocolate-y twist on the classic recipe. This tasty treat also makes a sweet snack, paired best with milk.
In making bread, one of the important step is to activate the yeast. I remember my friend teaching me how to make one. It is important that the milk or water is warm (100F/38C degrees). If the liquid is too cold, it won't activate and if it's too hot, it will kill the yeast.
It will not be complete without chocolate added to it. It also best to eat with coffee or tea.
Chocolate Cinnamon Rolls
Ingredients
- 240 ml (1 cup) warm (100°F) milk
- 75 grams (⅓ cup) granulated white sugar
- 10 grams (1Tablespoon) active dry yeast
- 72 grams (5Tablespoons) unsalted butter, softened
- 540 grams (4 ¼ cups) all purpose flour
- 2 large eggs, room temperature
- 1 tsp salt
- 90 grams (6Tablespoons) unsalted butter, softened
- 1 tsp vanilla extract
- 100 grams (½ cup) brown sugar
- 10 grams (2Tablespoons) cocoa powder
- 1 tsp ground cinnamon
- 135 grams dark chocolate
- 75 grams Chocolate
- 75 grams Whipping Cream
Instructions
- Activate the yeast by combining the warm milk, yeast and 1 tsp of sugar. Set aside until it bubbles.
- In a standing mixer, combine butter, eggs, sugar, salt and slowly add the flour.
- Beat until well combined. Scrape the sides of the bowl. The dough will be sticky.
- Grease a large bowl with oil and place the dough. Cover and let it rise for an hour or until it doubles in size.
- Prepare the filling.
- In a bowl, combine the dry ingredients: brown sugar, cocoa powder and ground cinnamon.
- In another bowl, whip the softened unsalted butter and vanilla extract. Set aside.
- Once the dough has doubled in size,roll it out onto a floured surface into a 15x9” rectangle by using a rolling pin.
- Spread the butter over the dough.
- Sprinkle the dry ingredients.
- Cut the dough into 12-14 pieces.
- Cover and let it rest for 30 minutes. Bake for 30 minutes at 350°F for 25-30 minutes or until golden brown.
- Let it cool and prepare the chocolate ganache.
- Heat the whipping cream in a small saucepan over medium heat until it simmers.
- Pour the whipping cream in the chocolates and let it sit for a minute before stirring.
- Drizzle the chocolate ganache on top of the rolls.
Double Chocolate Chip Cookie
There are days where you just can't sleep and crave for something to eat. This is one of our family's favorite comfort foods: chocolate chip cookie with milk. Though we usually go for the most basic recipe, we decided to try something new with this double chocolate, 'New York' style cookie. It was definitely worth it---this sweet spin on a classic ended up being a new favourite!
Try this easy, crunchy and chewy chocolate chip cookie recipe. It's so easy to do, your family will enjoy making it every single time!
Double Chocolate Chip Cookie
Ingredients
- 125 grams (½ cup) unsalted butter
- 75 grams (1/4 cup+ 2tbsp) white granulated sugar
- 100 grams (½) brown sugar
- 1 egg
- 1 tsp vanilla extract
- 300 grams (2 cups+6 tbsp) all purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 150 grams semi-sweet chocolate chips
- 150 grams dark chocolate, broken into pieces
Instructions
- Prepare Ingredients
- In a stand mixer fitted with paddle attachment, add butter and sugars. Beat until creamy.
- Mix in the egg and vanilla extract. Add the flour, baking soda, baking powder and salt. Mix until a cookie dough is formed.
- Add the chocolate chips until well combined.
- Use an ice cream scoop to form a ball and place in a baking pan. Refrigerate the dough for 30 minutes.
- Preheat oven to 350°F and bake for 13-15 minutes. Let it stay in the baking pan for 5 minutes before transferring to a wire rack.
- Transfer in a wire rack to completely cool.
Salted Caramel and Chocolate Cupcakes
Cupcakes is one of my favourite foods to bake. It is easy and always a hit with my kids. The combination of caramel and salt also creates a good contrast between sweet and salty flavours.
In this recipe, I use canned caramel. I discovered this 'dulce de leche' can of caramel while shopping at Walmart. Using this will help you save time preparing for caramel.
Salted Caramel and Chocolate Cupcakes
Ingredients
- 150 grams unsalted butter
- 150 grams brown sugar
- 3 large eggs
- 1 cup flour
- 1½ tsp baking powder
- ¼ tsp salt
- 25 grams cocoa powder
- 250 grams dulce de leche (canned caramel)
- ½ tsp sea salt
- 125 grams unsalted butter, softened
- 200 grams icing sugar
Instructions
- Pre heat oven to 350°. Prepare 12 cupcake liners in a cupcake pan.
- In a medium bowl, mix together flour, baking powder, salt and cocoa powder.
- In a standing mixer fitted with a paddle attachment, cream together butter and sugar.
- Add the eggs and flour mixture. Beat until smooth.
- Pour the batter in the cupcake liners. Bake for 20-25 minutes.
- Mix together dulce de leche (caramel) and sea salt.
- In a standing mixer, fitted with paddle attachment, beat the butter until smooth.
- Add the icing sugar in 2-3 batches. Beat until it is fully incorporated.
- Then add the salted caramel until smooth.
- Pipe the butter cream in the cupcake. Use 1M (Wilton) to pipe the buttercream. Optional: Sprinkle chocolate chips or drizzle caramel.
Eerie Illusions at Burnaby Village Museum
self-guided family friendly Halloween experience in Burnaby Village Museum
A typical October in Vancouver means the beginning of heavy rains, sweaters, and, for many students, the feeling of vague exhaustion that comes with inching closer toward the middle of the semester. Thankfully, there is something to look forward to at the very end of the month: Halloween.
For those who celebrate it, Halloween is often treated as a day of free-spirited revelry and nostalgic fun, where people of all ages can indulge in their favourite chocolate bars, watch horror movie marathons and dress up like their favourite iconic characters. A day to treat yourself, so to speak.
The last two years of stress and shifting restrictions and perpetual uncertainty have perhaps been more frightening than any haunted house. But if COVID-19 has offered any lessons, it is that sometimes joy can come from unexpected places. Just last week, one of these places happened to be Burnaby Village Museum.
Those who live in Burnaby might know the site for its historical displays and accurately dressed volunteers. However, their weeklong, interactive experience, Eerie Illusions completely transforms the historical village into a festive Halloweentown. From the main street to the chapel, Eerie Illusions showcases several impressive visual displays and intricate pumpkin carvings, with a delightful soundscape of cackling crows, corpse grooms and ghouls following visitors as they walk past the various attractions.
When we arrived at the place, there were already a fair amount of families milling around, with both giddy children and groups of adults donning assorted costumes. Keeping in mind the current pandemic, the limited time slots and outdoor setting also ensured that there was enough space to still maintain safe distance from other folks enjoying the space.
First, visitors begin by crossing a bridge illuminated by yellow and violet strings of light. Everything after that is a spectacle of vibrant colours---orange, violet, green---which stand out perfectly against the autumn evening’s dark skies.
Rather than entering each house or store as they normally would, visitors are invited to admire the detailed scenes set up in the windows or on the porches. From scarecrow couples with pumpkins heads to glow in the dark insects, it is evident that the team behind Eerie Illusions took great care in crafting imaginative setups that truly transformed the original space.
For all of the stations, the audio set up is clear, amusing, and more playful than scary, with the voice actors telling stories of young witches, haunted houses and even corny jokes. In the gazebo, one can even stop to witness a supernatural performance from a musician-less jazz band. Eerie Illusions goes above and beyond through interactive stations, including one where visitors can get their photo taken by a ‘ghost from the past’.
For folks who want to check out the spectacular exhibits, eat caramel apples and have a night of family-friendly fun, tickets are still available online here.
Chocolate Cake with Olive Oil
For this years' Thanksgiving, I wanted to make a simple Chocolate Cake. For me, chocolate cakes are either a hit or a miss because they are often either too moist or too dry. By chance, I saw this book by Brian Hoffman "Bake from Scratch" and saw this recipe.
Thankfully, this recipe is very simple to make. I did cut the measurements for the frosting as I felt it was too much for a one layer cake.
My family really enjoyed it, as the smooth frosting added the perfect amount of sweetness to the cake and further enhanced its chocolate flavour. Though we stored it in the fridge for a few days, the cake maintained its flavour and did not get dry.
As an easy decorating tip, feel free to top it off with small candies. In this case, our coconut flavoured marshmallows paired nicely with the chocolate, while the pearls gave it a simple yet elegant look.
Chocolate Cake with Olive Oil
Ingredients
- ⅔ cup Dutch process cocoa powder, sifted (50 grams)
- ½ cup boiling water (20 grams)
- 1 cup granulated sugar (200 grams)
- 1 cup firmly packed light brown sugar (220 grams)
- ¾ cup olive oil (168 grams)
- 3 large eggs (150 grams), room temperature
- 1 tsp vanilla extract (4 grams)
- 2 cups all-purpose flour (250 grams)
- 1¼ tsps baking powder (6.25 grams)
- 1 tsp salt (3 grams)
- 158 grams dark chocolate
- ¾ cups heavy whipping cream (150 grams)
- 1 tbsp unsalted butter, softened
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (180°C). Put some parchment paper on an 8-inch springform pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a small bowl, combine cocoa and ½ cup (120 grams) boiling water. Let it cool.
- In a large bowl, whisk together sugars, oil, eggs, and vanilla until well combined.
- Alternately, combine flour mixture to sugar mixture alternately with cocoa mixture, beginning and ending with flour mixture. Whisking just until combined. (Batter will be thin.) Pour it to the prepared pan.
- Bake around 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Remove from pan, and let cool completely on a wire rack.
- In a saucepan, bring the whipping cream into a boil (about 3 minutes).
- Pour the whipping cream in the chocolates and let it sit for a minute before stirring.
- Add the butter and vanilla.
- Stir until it is smooth. Transfer to a bottle with cap and tip so it is easier to drizzle. Pour on top of the cake.
Mango Cake
Mango Cake is one of my favourite cakes. It is so refreshing with whipping cream and cream cheese frosting.
HOW TO MAKE MANGO ROSE DESIGN
When I first tried to make the mango rose flower, I cut the mangoes very thick. This created a lot of spaces in between. I also started from the middle going outwards which made it harder to estimate how much space I need to leave for the final piping of the frosting.
I made a mango cake again for my friend's birthday. This time, I cut the mangoes very thinly and it resulted in a beautiful rose formation. This time, I started from the outside of the cake going in. For this method, you should start by piping the frosting around the cake. Then pick the tallest thin slices of mangoes to the smallest.
Mango Cake with Cream Cheese Frosting
Ingredients
- 6 eggs room temperature
- 1 cup sugar
- 1 cup all purpose flour
- 1 tsp baking powder
- 2 medium ripe mangoes (thinly sliced)
- 1 tsp mango extract (optional)
- 1 package cream cheese
- 1½ cup whipping cream
- 2 cups icing sugar
- 2 tsp vanilla
- 1½ cup cashews, chopped
Instructions
- In a medium bowl, sift the flour and baking powder. Set aside.
- In a standing mixer fitted with whisk attachment, beat the eggs until fluffy.
- Add the sugar until incorporated.
- Fold the flour mixture in 3 batches.
- Divide the batter in three 8 inch round pans.
- Bake for 25-30 minutes or until golden brown and the sides are not sticking to the pan.
- In a standing mixer fitted with paddle attachment, combine cream cheese and sugar. Add vanilla.
- In another bowl, use a hand mixer to whip the whipping cream. Whip in high speed until stiff.
- Fold the whipping cream to the cream cheese mixture.
- Place one layer of cake in a board. Top with the cream cheese frosting. Spread fresh mangoes and chopped cashews.
- Add the second layer and fill the sides and top with frosting. Spread fresh mangoes and chopped cashews.
- To decorate the top, pipe the frosting around the cake. Add the tall, thinly sliced mangoes first from the outside going inwards.
- Add chopped cashew on the sides. Use cake cutter to spread on the sides of the cake.
Notes
Chill
Italian Cream Cake
Italian Cream Cheese Cake
Ingredients
- 1 cup (227 grams) unsalted butter, softened
- 1½ cups (300 grams) granulated sugar
- ½ cup (100 grams) brown sugar
- 4 large eggs
- 2 tsps vanilla extract
- 2½ cups (313 grams) all purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup (240 grams) buttermilk
- ½ cup (120 grams) whipping cream
- 1¼ cups (126 grams) sweetened flaked coconut
- ¾ cup (85 grams) pecan pieces
- 350 grams cream cheese, softened
- 200` grams unsalted butter, softened
- 2 tsp vanilla extract
- ½ tsp salt
- 500 grams icing sugar
Instructions
- Preheat oven to 350°F (180°C). Spray 2 - 8 inch round pan with non-stick spray.
- In a stand mixer fitted with paddle attachment, beat butter and sugars in medium speed. Mix until fluffy. Add eggs one at a time. Add vanilla. Scrape the sides of the bowl.
- In another bowl, mix together flour, baking soda and salt. Alternately, add flour mixture and buttermilk. Beat until combined.
- In another bowl, mix whipping cream until soft peaks form.
- Fold the whipping cream into the batter. Fold in the sweetened flaked coconut and pecans.
- Divide the batter into 2 pans. Bake for 45-50 minutes or until the center comes out clean. Let cool in the pans for 10 minutes and transfer in a wire rack.
- Prepare the frosting.
- In a stand mixer fitted with paddle attachment, combine cream cheese and butter.
- Add vanilla and salt. Beat until combined.
- Add confectioner's sugar, one cup at a time. Beat until smooth and fluffy.
- Place one layer of cake in a board. Top with the cream cheese frosting. Add the second layer and fill the sides and top with frosting.
- To decorate add, chopped pecans on the sides. Put whole pecans on top of the cake.
Da Vinci Experience (Vancouver)
Though it first debuted in the 1500s, Leonardo da Vinci’s mischievous and elusive Mona Lisa has inspired countless other works in the centuries well beyond his lifetime. There’s Dan Brown’s infamous Da Vinci Code; the Julia Roberts led film, Smile Mona Lisa Smile; Panic! at the Disco’s angst-y pop punk bop titled—wait for it—The Ballad ofMona Lisa.
But how much does the general public today really know about the long-haired Italian inventor himself?
In my case, admittedly not much.
Despite Leonardo da Vinci’s status as one of Europe’s most brilliant minds, the most that I recalled about him was limited to the aforementioned painting and vague sketches about winged inventions. Not to mention that these facts stemmed more from an episode of an iconic children’s show about a talking aardvark than any formal education.
In fact, it wasn’t until our family attended the Leonardo da Vinci immersive experience at Tsawwassen Mills mall on the Tsawwassen First Nations land, that I really took time to appreciate the extent of his achievements as the It boy of the Renaissance.
Though most people know him for his paintings, Leonardo was one of those people that was gifted in multiple areas. More than a traditional artist, Leonardo was also an avid inventor, architect and all around intellectual. He was a forward-thinking man who often pushed the boundaries of what was both possible and acceptable during his time.
In short: he’s the type of guy who probably would win Jeopardy for days—and he just so happens to share a first name with the 90s pretty-faced, pre-Timothée Chalamet actor, Leonardo di Caprio.
Visitors at the Leonardo da Vinci immersive experience first learn key details about Leonardo’s life and creative processes through a comprehensive exhibit. Thankfully, it goes beyond the classic timeline and supplements boards of text with models of Leonardo’s imagined inventions, a Mona Lisa frame picture taking station, and replicas of his most significant paintings. The entire room is fraught with facts and pictures that visitors can read as they roam around at their own pace.
After a tour of his life’s work, visitors will see it through a whole new light—literally—in the next room, for the actual immersive experience. The room was dark and lit solely by large screens which covered the walls like panels; the music was grand, cinematic and blared effectively from each corner. And then the show began.
What followed was a visually interesting ripple of moving images and clips that flowed so seamlessly into it could have also been categorized as a short film of sorts. There was Leonardo’s sketches and paintings, scenes of nature, facts about his life, and effects that blended the two together. It was an effective juxtaposition of entities that were both similar yet lightyears apart; 15th century inventions and modern scenery, technology and nature, idea and artifact.
After sitting in the room for around an hour for the full show, we exited and were pleasantly surprised to find a VR set waiting for us. And though the immersive room was cool, the VR set was the real highlight for me. Sitting in individual egg-shaped chairs, we slid on our goggles and were instantly transported into various VR landscapes; a lake, a room with a mini library etc. We were also encouraged to physically swivel around our chairs because doing so allowed us to view the landscape in its 360-degree glory. The VR was extremely well-done, as it mimicked the settings so well that I felt a swooping sensation in my stomach when I peered below me from my position on top of a tower. The visuals were also consistent and smooth as I turned my chair around to explore.
In my opinion, the VR set was a great way to end the experience, and definitely something that I think Leonardo himself would have appreciated for the creative way it represented and brought his ideas and overall vibe to life. Bonus points for the jaunty music that I assume is what top 40 sounded like during the Renaissance.
For full disclosure though, this was definitely not the same as the Van Gogh experience, so don’t go into it expecting the same effects, tunes or even atmosphere. For me, Van Gogh was dreamy, wistful and tinged with emotion from the artist’s paintings and the artist himself. In comparison, the Leonardo da Vinci immersive experience was more emotionally detached, technical and educational. Not in a boring, napping-in-class kind of way—the exhibit simply focused more on the sheer brilliance and cognitive aspects of Leonardo da Vinci rather than his personal story.
Though it was different from Van Gogh, I would still recommend it, especially if you’re looking for something that will teach you things about an earlier period of history using interesting and unique methods.
Through three different sections and mediums, the Leonardo da Vinci immersive experience provided a fresh and ambitious glimpse into the mind of a genius—and to that I say, che bello!
Cheesecake Tarts
Cheesecake Tarts are tarts with cream cheese filling. I often use sweetened frozen tarts as it saves me time to make the pastry. This allows me to simply prepare the filling.
I was excited when I took it out of the oven as it came out immaculately white. For the topping, I sprinkled some sugar. Since I don't have a torch, I use the oven to broil. Make sure to monitor closely as the sugar burns fast.
Cheesecake Tarts
Ingredients
- Prepare the tart shells in a baking tray.
- 250 grams cream cheese, softened (Philadelphia )
- 80 grams 6 tbsp granulated sugar
- 10 grams 1 tbsp cornstarch
- 2 eggs
- 1 tsp vanilla extract
- 60 grams ¼ cup milk
Instructions
- Preheat oven to 350°F.
- Bake the frozen tarts for 20 to 25 minutes until golden brown. Let it cool.
- Prepare the filling.
- In a stand mixer with paddle attachment, combine cream cheese and sugar. Beat at medium speed till smooth. Add the cornstarch.
- Add the eggs one at a time until fully incorporated. Scrape the sides and bottom of the bowl.
- Add milk and vanilla. Mix until combined.
- Fill each tart with filling.
- Bake for 15-20 minutes or until set. Let cool completely in a cooling rack.
- Optional: sprinkle sugar on top and broil for 1-2 minutes. It will burn quickly so monitor closely.
Ensaymada with Cream Cheese Filling
Ensaymada is a brioche-like bread that is very soft and topped with cheese and sugar. In this recipe, I added cream cheese filling and sprinkled mozzarella cheese as topping.
This is one of the most popular snack in the Philippines and is usually the most requested item when visiting relatives aboard.
Ensaymada with Cream Cheese Filling
Ingredients
- 25 grams active dry yeast (2 ¼ tsp)
- 50 grams granulated sugar (¼ cup)
- 200 grams milk (¾ cup)
- 600 grams all purpose flour (4¾ cups)
- 2 eggs
- 6 grams salt (1 tsp)
- 200 grams unsalted butter, softened (¾ cup)
- 5 ounces cream cheese softened (¾ of a package), divided
- ¼ cup icing sugar
- 2 tsp milk
- 1 cup shredded cheese
Instructions
- Activate the yeast by combining warm milk, yeast and a 1 teaspoon of sugar. Set aside until it bubbles
- In a standing mixer fitted with dough hook, add salt, sugar, flour, eggs, butter and yeast mixture. Mix for 10-12 minutes until well combined.
- Remove dough and transfer to an oiled container. Cover for an hour and let it rise until it doubles in size. Meanwhile, prepare the filling.
- In a bowl, combine cream cheese, icing sugar and milk. Set aside.
- When the dough doubles in size, divide it into 12.
- Using a rolling pin, take a dough and roll it into an 8 inch rectangular shape.
- Spread the cream cheese filling. Roll the dough inwards making a line. Roll again forming a spiral/circular shape.
- Place in a mold. Bake for 25-30 minutes or until golden brown. Let it cool for 10 minutes.
- Spread the cream cheese filling on top.
- Sprinkle with cheese.
Chocolate Banana Streusel Cake
This Chocolate Banana Cake recipe is very easy to make. It is a delectable one layer cake that is moist with a little crunch at the top. The dark chocolate blends well while the brown sugar crust adds to its scrumptiousness.
Have you tried using streusel in cakes or cupcakes? It really enhances the flavour and perfectly complements the banana and chocolate ingredients.
Chocolate Banana Streusel Cake
Ingredients
- 210 grams 1 ⅖ cups all purpose flour
- 6 grams 1 tsp baking soda
- 2.5 grams ½ tsp salt
- ¼ tsp ground cinnamon
- 2 eggs
- 200 grams 1 cup granulated sugar
- 100 ml 6 tbsp+1 tsp canola oil
- 30 grams 2 tbsp vanilla yogurt
- 10 ml 2 tsp vanilla extract
- 3-4 over ripe mashed bananas
- 80 grams chopped dark chocolate
- 70 grams ½ cup all purpose flour
- 1 gram ¼ tsp ground cinnamon
- 180 grams 1 cup brown sugar
- 55 grams ¼ cup unsalted butter
Instructions
- Pre heat the oven to 350°F.
- In a bowl, combine the flour, baking soda, salt and cinnamon ad set aside.
- In a standing mixer fitted with whisk attachment, combine eggs and sugar. Whisk at high speed until fluffy.
- While whisking, drizzle the oil. Reduce the speed and add yogurt and vanilla. Add the flour mixture until incorporated.
- Fold in the mashed bananas. Add the dark chocolates.
- Pour in a 8x8 baking pan.
- Prepare the streusel.
- Spread the streusel on top.
- Bake at 350°F for 40-45 minutes. You can check if it is done by inserting a cake tester at the center, which must come out clean.
- In a bowl, combine all ingredients. Mix using your fingertips till everything is incorporated.
- Set aside.
Coconut Almond Twists
There are different kinds of flavored bread. One of my favorite is the one with coconut filling. Paired with almonds, it is the perfect combination. The taste reminds me of the Filipino Pan de Coco and Spanish Bread.
I use active dry yeast for this recipe. Normally, it is activated using warm water and sugar. For this recipe, I heat up the milk and butter until it reaches 120F to 130F. This mixture is then used to activate the yeast which will make the bread rise.
Prepare the Coconut Almond filling while waiting for the bread to rise.
There are two ways of twisting the bread. The first one is to spread the dough into a rectangle. Cut it lengthwise. Spread the filling and twist. Second option is to divide the dough into 6. Then spread each dough into 5 inch rectangles. Spread the filling. Cut in the middle and twist the dough around each other.
Coconut Almond Twists
Ingredients
- 4¼ cups 530 grams all purpose flour divided
- ⅓ cup 67 grams granulated sugar
- 2¼ tsp 7 grams active dry yeast
- 2 tsp 6 grams kosher salt
- 1¼ cups 300 grams plus 1 tbsp milk
- ½ cup 113 grams unsalted butter, softened
- 1 large 100 grams eggs
- 1 egg
- 1 tbsp water
- ¾ cup 60 grams sweetened desiccated coconut
- ¼ cup 100 grams granulated sugar
- ¼ cup 24 grams superfine almond flour
- ¼ cup 57 grams unsalted butter, softened
- 1 large 50 grams egg
- ¼ cup 31 grams all purpose flour
- ¾ tsp 2.25 grams kosher salt
- ⅛ tsp almond extract
Instructions
- In a stand mixer with paddle attachment, combine 1 ½ cups all purpose flour, sugar, yeast and salt. Set aside.
- In a saucepan, heat milk and butter until it reaches 120°F to 130°F.
- Add milk mixture to flour mixture. Beat at medium speed. Add 1 egg and beat. Change to dough hook attachment. Add the remaining flour. Beat at medium speed.
- Prepare Coconut- Almond Filling.
- When the dough doubles in size, divide it into 2.
- Option 1: Roll the dough to 12 inch rectangle. Using a knife, divide it into 6. Cutting lengthwise. Spread the filling. Twist the dough.
- Option 2: Divide it into 6. Take a dough and roll it in 5 inch rectangle. Spread the filling. Cut in the middle and twist around each dough.
- Cover and let it rest for 30 minutes. Prepare egg wash. Mix 1 egg and 1 tbsp water. Brush egg wash into the dough. Sprinkle the remaining almonds.
- Bake for 375° for for about 15-20 minutes or until golden brown.
- In a bowl, combine all ingredients.
Notes
A few changes on the ingredients, as I used sweetened desiccated coconut and less sugar.
Coconut Almond Filling
Chocolate Pistachio Biscotti
Since I am not a trained Pastry Chef, I often find answers to my baking questions by borrowing cook books in our local library. The books also give me tons of inspiration on what to do next. Recently, I chanced upon a book called "Baking at Republique" by Margarita Manzke. I was so happy to know that just like me, she is originally from the Philippines.
I was inspired to make her Chocolate Pistachio Biscotti recipe. I really love it because it is very simple to make and deliciously good. The best thing that I have learned in making the biscotti, is to refrigerate the dough before baking it. This helps make the dough firm which prevents the biscotti from spreading out. A well-rested biscotti dough will result in an even bake and a crunchier cookie.
Chocolate Pistachio Biscotti
Ingredients
- 280 grams 2 ¼ cups all purpose flour
- 25 grams ¼ cup cocoa powder
- 4 grams 1 tsp baking powder
- ¼ tsp fine sea salt
- 150 grams 10½ tbsp unsalted butter
- 175 grams ¾ cup plus 2 Tbsp granulated sugar
- 2 eggs room temperature
- 140 grams 1 cup pistachios
Instructions
- Pre heat oven to 325°F.
- In a bowl, sift the flour, cocoa, baking powder and salt. Set aside.
- In a stand mixer with paddle attachment, cream the butter and sugar until well combined.
- Add the eggs one at a time. Scrape the sides of the bowl.
- Add the flour mixture. Mix until well combined.
- Fold the pistachios.
- Shape the dough into 12 inch log. Wrap the dough and refrigerate for 15 minutes.
- Transfer to a baking sheet and bake for 40 minutes. After 20 minutes turn to the other side to ensure even baking.
- Let it cool and cut ½inch thick slices. Bake again for another 40 minutes.
A Staycation in Vancouver with Van Gogh
The idea of Spring Break often conjures picturesque visions of rest and relaxation—dreams of everything from bonfires, beach parties and tropical family vacations, to two weeks of eating breakfast for dinner and sleeping until noon (or well after that). And so it goes in North America, which has apparently produced enough spring-break-themed films to have multiple spring-break-themed listicles and Youtube compilations designed to help you build your next queue of quarantine flicks.
Naturally, this year’s Spring Break was about as mobile as last year’s Spring Break, which was to say that it really wasn’t. As we all know, the ongoing pandemic has rendered unnecessary travel of any sorts unsafe and ill-advised. Last March, restrictions had just been put into place for the first time. This March, it wasn’t even that trips abroad or café hopping were out of the question, but rather that there wasn’t a question at all: any attempts at celebrating two weeks of no school were best spent small, and at home.
In lieu of leaving beautiful British Columbia, my family took a mini-trip downtown for the Imagine Van Gogh immersive exhibition.
Pan Pacific Hotel
In true ‘stay-cation’ form, we checked in for a pleasant night at the Pan-Pacific hotel, strolled down downtown’s concrete pavements under a light (expected, for once) drizzle of Vancouver rain, and ate a surprisingly satisfying dinner at Tap and Barrel. The meal, which included the likes of thin, white-sauce pizza, a teeth-crunching crispy chicken burger, and peanut butter and jelly burger (tons better than it sounds, according to my sister) was memorable enough to add the restaurant to a never-ending list of solid joints for quick yet tasty bites. Stuffed and in good spirits, we then walked back to the hotel to settle in for an evening of watching superhero reruns flicker across the widescreen.
The main event awaited us next morning, after a brief muffin slash donut breakfast courtesy of Tims, everyone’s favourite donut chain. Standing in line at the convention centre, we chatted amongst ourselves in anticipation of what was advertised on the website as a “unique cultural project”, and had in fact sold out months before it even landed in Vancouver.
By now, the anticipation had simmered to a boil; the kind of curious hum you get before the start of a show. And what a show it was. The exhibit started with a darkened room and a few sets of elegant placards that told parts of Van Gogh’s story in English and French. Illuminated by single spotlights, they also provided context for the project itself, and how the creator, Annabelle Mauger and developer Julien Baron conceived of the unique visual and auditory experience. As we travelled through the 1800s, dramatic, classical music could be heard from the upcoming room where the actual projection paintings were being displayed.
And like lightning spearing through the black curtain of night, the exhibit’s effect struck swift and hard. I had only ever seen Van Gogh’s paintings through pixels or pages. Like countless others, I was amazed when I discovered Starry Night as a kid, and wondered what it would be like to witness it in New York’s infamous MOMA, where it is currently held. Imagine Van Gogh made it so that I didn’t have to imagine.
In a room lit by the projections of his paintings, over 200 of Van Gogh’s works bloomed on screens that loomed over and surrounded us. His art encapsulated the space in such a way that even the floor wasn’t exempt from checkerboard displays or droves of greenery spotted by soft pink flowers.
Through this medium, the paintings were not small nor static. Instead, they faded and emerged and scrolled up and down the walls. The movements synced in time with a soundtrack that crackled with crescendos or sang a whimsical tune, each musical motif well-suited to each painting’s mood. The addition of the physical and audible movement cleverly signalled the entrances of new themes and eras in his complicated life and now-celebrated work.
For one hour, we were engulfed in panels of vibrant colours and scenes of country sides and evening strolls along the Seine. We were faced with evocative portraits that splayed varying emotions of men, women, and the artist himself. We walked around the room and took some pictures, but mostly we simply stood and watched each brushstroke shift, knowing that no high-def camera could truly capture the experience of being in a room that portrayed Van Gogh’s work with a new flair. The exhibit, a success in my eyes, thoughtfully utilized modern twists and technology while also conveying an age-old appreciation for Van Gogh and his art.
Travelling to his museum in Amsterdam is an adventure that will have to be postponed for the time being. But through the Imagine Van Gogh exhibit, we were able to see the stars through the eyes of a man who used paint to capture the beauty and emotion of the world around us, in a brilliant, technicolour light.
I'm not sure what Van Gogh would have thought if he were alive to see his work displayed in this way, but I can imagine that he would have loved it.
Garlic Bread
One of my favourite breads to buy at bakery stores is garlic bread. It is a buttery loaf bread with lots of garlic inside. Just the aroma of buttery garlic is enough to make you hungry!
I volunteer for my daughter's class activities often. I remember when my daughter was in grade 3, and one of the activities was to assist students while an invited guest taught them about nutrition and recycling. They had to make garlic bread and baked kale. They had to bake the minced whole garlic with oil and spread it on a store-bought bread. You could even smell the delightful aroma of garlic in the hall.
Garlic Loaf Bread
Ingredients
- 2¼ tsp active dry yeast (25 grams)
- 1 cup milk (200 grams)
- ¼ cup granulated sugar (50 grams)
- 4¾ cup all purpose flour (600 grams)
- 2 eggs
- 1 cup unsalted butter, softened (200 grams)
- 1 tsp salt (6 grams)
- 1 head garlic
- 1 tbsp oil
- ¼ cup unsalted butter, melted (50 grams)
- 1 tsp garlic powder
- 1 egg
- 1 tbsp water
Instructions
- Activate the yeast by combining warm milk, yeast and a 1 teaspoon of sugar. Set aside until it bubbles.
- In a standing mixer fitted dough hook, add salt, sugar, flour, eggs, butter and yeast mixture. Mix for 10-12 minutes until well combined.
- Remove dough and transfer to an oiled container. Cover and let it rise or when it doubles in size. Meanwhile, prepare the filling.
- Peel the garlic and add the oil. Roast the garlic in the toaster. Let it cool and cut into pieces.
- In a bowl, combine garlic, melted butter.
- When the dough rises, divide into two. Roll the dough into a rectangle. Brush with butter. Fill with roasted garlic.
- Fold the dough halfway. Then fold the other end to the middle. Place the dough in a buttered pan.
- Brush with egg wash.
- Bake for 25-30 minutes at 350°F.
Banana Chocolate Bundt Cake
Banana Chocolate Bundt Cake is one of many ways to use your overripe bananas. I love the combination of bananas and chocolates because it makes anything both moist and delicious. I only added a half cup of chocolate chips because I wanted to frost the whole bundt cake with chocolate ganache.
This is one of the easiest recipes to prepare for an afternoon snack with your family or friends.
You can use icing sugar to sprinkle the top or chocolate ganache to decorate the cake.
Banana Chocolate Bundt Cake
Ingredients
- 3 cups all purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 eggs
- 2 tsp baking powder
- ½ tsp salt
- ½ cup chocolate chips
- ⅓ cup vanilla yogurt (4oz)
- 1 1/2 cups mashed bananas (3-4 large bananas)
- 1 cup whipping cream
- 1¼ cup dark chocolate chips
Instructions
- Preheat oven at 350°F. Using a hand mixer, beat butter and sugar until crumbly.
- Add eggs, one at a time, beating well after each addition.
- Then combine the flour, baking powder, salt , and yogurt.
- Add the mashed bananas.
- Fold the chocolate chips.
- Coat the bundt pan with cooking spray. Pour in the batter.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
- Prepare the chocolate ganache.
- In a saucepan, bring the whipping cream just to a boil. Pour over the chocolates. Wait for at least 2 minutes before stirring. Whisk until smooth.
- Once cooled, pour the chocolate ganache on top of the cake.
Strawberry Cake
Strawberries are now everywhere, especially in supermarkets. I always wanted to make a strawberry cake. This is a sponge cake filled with strawberry jam and whipping cream. It is very refreshing and in time for the spring and summer season.
Prepare the filling first, as you need to cook the strawberries with sugar in a stove. Let it cool. Then prepare the cake and frosting.
To decorate, line the strawberries on top of the cake and drizzle with chocolate ganache. For the chocolate ganache recipe, check this link.
Strawberry Cake
Ingredients
- 5 egg yolks
- 3 tbsp sugar
- ¼ cup milk
- ¼ cup vegetable oil
- 2 tbsp water
- 1 cup (130 grams) cake flour
- 1 tsp baking powder
- ¼ tsp salt
- 5 egg whites
- 1 tsp cream of tartar
- ¼ cup (55 grams) granulated sugar
- 3 cups (300 grams) frozen strawberries
- ¼ cup (50 grams) granulated sugar
- 1 tbsp lemon juice
- 2 cups heavy whipping cream
- 2 tbsp granulated sugar
- 8-10 strawberries (halved)
- chocolate ganache
Instructions
- Beat the egg yolks and sugar with a hand mixer until it is thick and pale. Add milk, oil and water. Beat until thickened.
- Sift and add flour, baking powder and salt in the yolk mixture. Set aside.
- Beat egg whites until frothy. Add the cream of tartar to the egg whites. Slowly, mix in the sugar until soft peaks form.
- Fold the egg white mixture into the egg yolk mixture. Repeat two more times until everything is just combined. Do not over mix.
- Pour the cake batter into 15x10 sheet pan sprayed with non stick spray and lined with parchment at the bottom of the pan. Use a spatula to smooth the top of the batter.
- Bake for 20-25 minutes or until the top is golden and the sides of the cake detaches from the pan. Let it cool.
- In a saucepan, add strawberries, sugar and lemon. Bring to a boil in high heat. Use potato masher to crush the strawberries. Once mashed, remove from heat. Let it cool.
- In a stand mixer with whisk attachment, add whipping cream and sugar. Whisk until soft peaks form.
- Take ⅓ of the whipping cream and mixed with strawberry filling.
- Divide the cake into 4.
- Place the first layer of cake on the cake board. Spread the strawberry filling.Repeat for the next three layers.
- Frost the cake with whipping cream.
- Optional: Decorate with fresh strawberries and drizzle with chocolate ganache.