Breakfast Overnight Rolls

Breakfast Overnight Rolls

Last week, for mother’s day, I made Sweet Potato, Avocado and Eggs Hash for breakfast, and I also made bread! These rolls are really easy to make and have a bit of a crunchy crust with a soft interior.
Breakfast Overnight Rolls

They might just look like potatoes, but I assure you it tastes much better than a raw potato. I like how they’re single portions because it makes it so much cuter and easier to serve because you don’t need to cut out a slice from a big loaf.
Breakfast Overnight Rolls

In other news, I submitted a few of my photos to foodgawker.com (check out my profile here) and although many were declined, I had three of them accepted! I never knew what a big difference it would make though, but yesterday I was amazed that my daily views tripled just because of those three photos. Incredible, huh? I will now stop being lazy put more effort into submitting photos!
Breakfast Overnight Rolls

Breakfast Overnight Rolls

  • Servings: 8
  • Time: Overnight (Prep 15 mins)
  • Difficulty: Easy
  • Print
 Adapted from: Bread for Breakfast: Foolproof Overnight Rolls
An easy breakfast roll that can be prepared the night before for a delicious morning meal. Crunchy on the outside and soft in the inside.
Ingredients:
1 tsp. active dry yeast
1  1/5 cup (300 g) cold water
2  7/8 cup (320 g) all-purpose flour
1/2 cup (72 g) whole wheat flour
1  1/2 tsp. salt

Instructions:

  1. In a large bowl, dissolve the yeast in the water, then mix in the flours until starts forming a dough. Add in the salt and knead with your hands until thoroughly mixed. It will be sticky but that’s ok. Cover the bowl with a plate or plastic wrap and let rest overnight at room temperature.
  2. In the morning, preheat oven to 250 °C (482 °F). Transfer risen dough onto a floured surface and fold the corners of the dough into the middle until it forms a rectangular package. Cover with a bowl for 45 minutes.
  3. Uncover and cut into 8 pieces. Place on a parchment-lined baking sheet and bake for 15 minutes then reduce temperature to  210 °C (410 °F) and bake for an additional 5 minutes. Serve straight away!

Olive and Grapeseed Oil Almond Cake with Mascarpone Raspberry Cream

Olive and Grapeseed Oil Almond Cake with Mascarpone Raspberry Cream

I’m very pleased with this cake. I started from Life Love Food’s Honey Olive Oil Almond Cake, but I made a few changes because I either didn’t have the ingredients, the pan or the patience :). I can also proudly say that the mascarpone raspberry cream was all me! I do use a lot of recipes online to help me with my baking adventures because of ratios, proportions and other scientific stuff that comes with baking, but not for the cream.
Olive and Grapeseed Oil Almond Cake with Mascarpone Raspberry Cream

Baking healthy means changing many things, like butter, sugar, eggs, flour, etc. Although I haven’t reached the healthiest point in baking (like I still use AP flour which I’ve heard was bad but other flours are just way too expensive and I’ve been wanting to try cashew cheesecake forever but cashews are also very expensive), I’m happy with baking because it still tastes good and doesn’t take too much of my time.Read More »

Healthy Sesame Mochi Ice Cream

Healthy Sesame Mochi Ice Cream

I’ve had this one time in Japan and I loved it so much that I’ve been waiting to make since forever.
Healthy Sesame Ice Cream Mochi

It’s essentially healthy ice cream, with only sesame powder and bananas, wrapped in a naturally-sweetened coating. And it wasn’t as hard as I thought it would be. It just takes time to refrigerate and freeze, but during that time you don’t have to be like standing in front of the fridge and watching the mochi. Unless you want to for some reason?
Healthy Sesame Mochi Ice Cream

I’ve also been preparing a food board presentation for school, which may or may not include healthy brownies, so if that works out I’ll share that here, plus the presentation board because it has food drawings on it :).Read More »

Matcha Chia Seed Pudding

Matcha Chia Seed Pudding

My pictures are really cringy today but I can affirm that it tasted really good! It’s kind of like an iced matcha latte with all the health benefits for breakfast. So I just searched this up now (if I said I didn’t rely on the internet I would be lying), and matcha is actually really good for your metabolism and burning calories. It also enhances you mood and calms you down.
Matcha Chia Seed Pudding

Chia seeds, on the other hand, provide healthy omega-3 fatty acids, antioxidants and tons of other good stuff. I also have a few other chia seed pudding recipes if you don’t like matcha: banana chocolate, lemon blueberry and vanilla Greek yogurt.Read More »

Tropical Blueberry Smoothie

Tropical Blueberry Smoothie

I’m going to Hong Kong soon!!! Just one more week of school and then I’m off. I actually can’t wait for all the delicious food and the much warmer weather than we’ve been having over here. Like can you believe it’s snowing in March? I fear this city is adopting Quebec’s weather 😦 .
Tropical Blueberry Smoothie

Weirdly, although it’s really cold outside (well, for me it is because I’m a naturally cold person), I still love making smoothies, yogurt bowls, chocolate banana chia seed pudding and all sorts of cold stuff for breakfast. Read More »

Healthier Chocolate Molten Lava Cakes

Healthier Chocolate Molten Lava Cakes

This is one of the richest desserts I’ve indulged in and it is totally worth the 30 minute hassle it takes to make them. Thick, dark chocolate oozing out of a soft chocolate cake is just eye candy!
Healthier Chocolate Molten Lava Cake

I remember, a few years back, we would have so much trouble making this cake. It literally took us seven to eight tries during the summer to get the center perfect. Now when I make this cake, I usually try to follow the recipe as close as possible because even the minutes you leave it to cool down are important. It’s super good but I have to admit, it’s not that healthy… So I made a healthier version, using Texanerin’s recipe as base, and it turned out, wait for it, even better than the unhealthier version! Read More »

Light and Fluffy Japanese Cotton Cheesecake

Light and Fluffy Japanese Cotton Cheesecake

Okay, quick post today guys. Although I had a pro-D day on Friday, I still managed to take the entire weekend to finish my homework, so no time for making food! But luckily, I made this heavenly cheesecake last week. It’s not really healthy, but also not the unhealthiest dessert ever.
Light and Fluffy Japanese Cotton Cheesecake

Usually, any cheesecake that I eat has to be the unbaked version because I find when it’s baked, such as New York cheesecake, it’s just too rich for me. Japanese cotton cheesecake, however, distinguishes itself from its American counterpart by being much lighter (maybe the whipped egg whites?) and, at least according to me, much yummier!Read More »

Healthy Chocolate Peanut Butter Cups

Healthy Chocolate Peanut Butter Cups

Omg, I can’t believe I just made those Reese’s Peanut Butter Cups (you know, the ones with the orange package that every peanut butter lover goes crazy over?) in a much healthier and delicious version. I’m over the moon right now with joy!
Healthy Chocolate Peanut Butter Cups

With only 5 ingredients and a bit of modifying with Beaming Baker’s recipe, I ended up with three decadent and sweet chocolate peanut butter cups. I wanted to make more, but one look at my overflowing freezer and I knew I was never going to be able to fit a large 12-muffin pan in there. So I had to content myself with 3 individual metal tins lined with cupcake liners that I kind of inserted in the nooks and crannies of the freezer. By the way, this is totally worth making and since the recipe only makes three, you won’t be wasting a lot of ingredients if you don’t like it (which has about 0.000001% chance of happening because who can resist peanut butter and chocolate? Not me, that’s for sure).Read More »

Gluten-Free Blueberry Muffin in a Mug

Gluten-Free Blueberry Muffin in a Mug

This is definitely one of the easiest and delicious things I’ve ever made. A muffin in a mug which takes about five minutes to prepare, then one minute to microwave sounds unbelievable, am I right? But it actually works.
Gluten-Free Blueberry Muffin in a Mug

It’s healthy, delicious and gluten-free. Plus, there’s blueberries! (Oh and just to put it out there: I love blueberries.)

Since I’m a lazy person, and I just didn’t feel like doing anything today, this is what I made as a snack and I was surprisingly awed by how good it tasted. Read More »