This blog was just the beginning. I’ve moved onto grander and better things thanks to all my readers and supporters. Are you ready to see the next chapter of my foodie life? Click on the image below and join me.
How are you all doing? Hopefully well, as I have been a tad bit busy myself. However, that doesn’t mean I’ve forgotten about you guys. In fact, I’m currently working on something that may (hopefully) excite you!
But first, let me just start off by saying I truly love you guys, whether you come by to read regularly or just browsing through the internet. It means a lot, and it’s really helped inspire me to write better, not just for myself, but for you too. Thanks to you guys, I’ve also started receiving e-mails from companies and organizations for networking opportunities and product reviews. It’s all come to me as a surprise as well, and although I’m not hitting thousands of views per day, it’s slowly (but surely) getting there and, once again, I can’t thank you guys enough for the support, constructive feedback, and shares. In return, blogging has also brought me happiness to know that my writing can help bring joy, laughter, and expertise for those who are searching for it. So whether you’re a new reader, a loyalist, or just a passerby, just know I genuinely appreciate your time and effort.
Because of my wonderful readers (yes, you), I’m launching a brand new website very soon called oh my foodie. I’ll be bringing you new recipes (my next one is a Hearty Homemade Chicken Soup), product reviews, restaurant reviews, local Vancouver food events, tips and guides, and giveaways! The layout will be cleaner and more accessible as well, which will allow you to have a better time exploring and finding what you need on my website. The responsive design will also make it kitchen-friendly for those who are following my recipes on their tablets and phones.
Here’s a sneak peek of my work-in-progress:
How do you guys like it so far?
Thanks once again, everyone!
I’ve seen a couple of Denny’s reblogs on my dashboard before, and screenshots on my Facebook feed, but I’ve never really checked out the actual Tumblr page until now. Let’s just say not only is Denny’s (very) satisfying for my stomach, but is also quite delightful for my mind. Scroll on down to see a few of my favorite posts from Denny’s Tumblr.
Denny’s teaches us how to use breakfast food for self-defense?
The hottest trend in self-defense this year comes straight from the Denny’s Dojo: Nomchucks.
If there were a Denny’s pinata at a party:
Some everyday Q&A with the followers:
Denny’s giving out some diet tips for the summer:
Not to mention they seem to have a crazy egg(zilla) obsession…
The city was gripped with fear and panic the day Eggzilla rolled into town. Fortunately, for the citizens of Dennopolis, defeating the monster was much easier than anticipated.
Please, make this into a movie…maybe Godzilla’s Child?
Oh hi there, little guy.
As for this, I don’t even know what to say.
Occasionally, Denny’s gets right into the feels.
A little something scandalous going on behind the scenes?
Can we reach Denny’s for comment? Yes, we can.
Aw, two of my favorite organizations making some romance. I ship it.
Of course, I shortly found out after that Denny’s is just as funny on Twitter, too…and wait, brace yourselves, Denny’s even has song writing talents:
The story of my life/ I eat some more/ I spend my dough/ until I’m fuulllll, innsiiiiiiiiide.
— Denny’s (@DennysDiner) May 5, 2014
Written along the tune of “Story of My Life” by One Direction.
’cause all of me loves all of you love your burgers, extra lettuce all your BYO selections — Denny’s (@DennysDiner) May 15, 2014
Written along the tune of “All of Me” by John Legend.
So Denny’s is hilarious, makes terribly delicious food (because the grease is just too good), and can even write song lyrics. Hm, what can’t they do?
Ever since getting a Costco Membership card a couple months ago, I’ve found myself trying out lots of new goodies, especially organic foods. Last week I picked up a package of Valley Fine Food’s Organic Portobello Mushroom Ravioli; $8.99 for two packs was quite a steal.
Ideally, I’d prefer having meat ravioli (eg. beef, chicken) versus mushrooms…but if it tasted anything like the mushroom ravioli I’ve had at restaurants, I was definitely all in to try this too. My only worry was it might’ve been really bland and tasteless.
Here is a picture of the ravioli, uncooked. It looks fine, smells fine. Call me greedy though, because I was a bit disappointed the ravioli weren’t as stuffed as I had thought they (should) be.
I prepared it in the simplest way possible, and since I was in the mood to eat lighter, I decided to not make any sauce for the pasta. Basically, I boiled the ravioli for a few minutes, drained them, then pan-fried them in grapeseed oil along with some hot pepperoni, garlic, and Himalayan pink salt, and finished the dish off with some white cheddar cheese.
Voila! Here’s how it turned out.
You can see how the ravioli is pretty thin (or is it just me?).
The ravioli did turn out to be really flavorful though; the portobello mushrooms aroma was really strong and tasted so delicious. The stuffed mozzarella wasn’t too overwhelming either. If anything, I kind of wished I didn’t add the hot pepperoni as they did take away the flavors from the pasta.
Here’s an inside look (literally)!
I’m pretty sure I spent more time taking photos of my pasta for this post than actually eating it…because I know I finished the plate within 10 minutes of putting my phone down, hah.
One package can probably serve about 3-4 people, as the ravioli itself was surprisingly filling. Besides, people usually make a sauce and add a protein, which definitely adds up the calorie count. Again, for two packs of organic stuffed pasta, $8.99 is a fairly good deal.
The bottom line: The ravioli tastes really great; very strong in flavors, and the pasta quality is excellent too; comes out soft and moist after cooking, and doesn’t stick together even if I don’t add oil or salt. I would definitely buy this again the next time I go to Costco.
I do have one complaint though… Stuff the pasta with more mushrooms and cheese, please!
As some of you may already know, I made a Raspberry Chocolate Layer Cake over the weekend for my Mom’s birthday dinner. I had so much fun making this cake, all from scratch too. So it was honestly a bonus to receive so much praise and compliments over it from those on Facebook and Twitter, and from those who actually had a chance to taste it.
I was originally going to make a cheesecake for my Mom, but cheesecake required too much time and waiting, so I browsed around for something else on Epicurious.
I will admit, baking is not my forté. I find baking almost a nuisance sometimes as I have to be really careful with the amounts of ingredients I add, because everything accounts for something. Hence why I love cooking, because there’s more flexibility and room for experimentation. I did, however, change up some things in this recipe, like cutting down on the sugar, as I know most Asians find Western style desserts too sweet or overwhelming.
The recipe wasn’t all rainbows and butterflies though. My cakes had rose a lot more than I had anticipated. Thankfully, I found a solution to fix and level the cakes, and the center was just perfect when it came to the toothpick testing.
My other concern was that the recipe called for seedless raspberry jam, but since I couldn’t find any at Costco, I settled to make my own raspberry jam from scratch. Cornstarch, water, sugar, and fresh raspberries, that’s really all it is. And it definitely beats buying a $7 jar of jam filled with other unnecessary ingredients.
I made the jam, spread some over the first layer of the cake, and then cut some raspberries in half and evenly distributed them onto the cake. I chose to do this because I find a dish is always more interesting with a variety of textures. Plus the natural acidity of fresh raspberries can help balance out the sweetness and richness of the chocolate cake.
After that, I topped the cake off with chocolate ganache, which I had also made from scratch.
I then added the second cake layer on top, and covered the edge and side of the cake with more chocolate ganache. What a mess, huh? I spread more raspberry jam on the top side of the cake. At this point I was thinking about what else to add to make it more visually appealing. Ideally, it’d be raspberries, but I didn’t really have many left. Plus I had a lot of chocolate ganache left, and didn’t want to add more layers (for frosting) since my initial concern was that the cake might become too sweet.
So I got a pastry bag and tip and piped some shells with my leftover chocolate ganache along the circumference (or edge) of the cake, in attempt to make it look pretty. I think I need some more practice with this, though, heh.
Even after some decorating, the cake still looked really boring, so then I decided to add some powdered sugar in hopes that it’d make the cake look more interesting and dynamic. I also added whatever leftover raspberries I had in the form of a circle in the center of the cake.
And it was finally done!
What a (wonderful) mess, indeed. The tough part here was to remove the parchment paper underneath while keeping everything clean and intact. At one point, a piece of parchment paper was completely stuck, and I almost thought I’d break a chunk of cake off… Luckily, all was well.
I think I nailed the textures and taste, but presentation is definitely something I need to work on (for my next cake). Regardless, I genuinely had so much fun learning and making this Raspberry Chocolate Layer Cake. I hope you all enjoyed this post, and if you want to try out the recipe, you should definitely go for it! It’s truly made for chocolate lovers.