Cookie in a Mug

Cookie for one? Ready in six minutes? And no oven required? Yes, there is such a thing and it tastes delicious!

Chocolate Chip Cookie in a Cup

1 tablespoon butter

1 tablespoon granulated white sugar

1 tablespoon dark brown sugar, firmly packed

3 drops vanilla extract

Small pinch kosher salt

1 egg yolk

Scant 1/4 cup all-purpose flour

2 heaping tablespoons chocolate chips

Melt butter in microwave. Add sugars, vanilla, and salt. Stir to combine. Add egg yolk, then stir again. Add flour, then stir some more. Add chocolate chips, and give a final stir. Cook in microwave for 40 to 60 seconds. Serve warm.

Source: No. 2 Pencil

The Labbit Eats in DC

We had a 36-hour stopover in DC so we continued our foodie adventure while sightseeing in between. On our first night, we checked out the U Street Corridor. We grabbed pints and dinner at Busboys and Poets. It reminded me of my university days!

The next morning, we headed to Georgetown, and had cupcakes and lattes at Baked and Wired. I thought my cupcake order would be frowned upon at 10 AM, but apparently, cupcakes for breakfast in Georgetown is normal. Whew!

It was chilly out so we wanted a hearty lunch. We trekked to Founding Farmers by the IMF. The food hit the spot!

And despite it being chilly, I wanted frozen yogurt (I always want frozen yogurt). After a short rest back at our hotel in Dupont Circle, we went to Mr. Yogato.

I met up with a friend for dinner at Jaleo. We haven't seen each other in two years but it didn't seem to matter. We had a great time catching up and enjoying good Spanish tapas.

It's back to reality with 12 hour (plus) work days in Toronto. I can't wait 'til my current project wraps up!

The Labbit Eats In NOLA

The Quatchis' friend, the Labbit, recently joined me on a foodie adventure in New Orleans. Here were some of our favourite eats.

Fancy doughnuts and Americanos at District Donuts. Sliders. Brew.

Southern BBQ at McClure's.

Cafe au lait and beignets at Cafe du Monde. Can't wait to make both at home!

Sauces and spices in the French Market. We bought the seasoning on the very right.

 Hearty gumbo at Meals from the Heart, also in the French Market.

 A classic Louisiana sub (a.k.a. po boy) at Gene's.

An "All Night Long" daiquiri with peach 190 and strawberry, also from Gene's.

Local grilled fish at Cane and Table.

Crazy good tacos from Taceaux Loceaux.

We made a pit stop in another city on the way home. More photos from our best meals to come soon!

Olive Oil Muffins

We hit the jackpot with this recipe! It was quick, simple, and not too sweet. We hope you like it as much as we do!

Olive Oil Muffins

1 3/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup sugar

4 large eggs

2 teaspoons orange zest

2 teaspoons lemon zest

2 tablespoons balsamic vinegar

2 tablespoons whole milk

3/4 cup extra-virgin olive oil

2/3 cup sliced almonds, toasted

Powdered sugar, for sifting 

Preheat the oven to 350 F. Place paper liners in a 12-cup muffin tin.

Blend together the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer beat the sugar, eggs, and zests in a large bowl until pale and fluffy, about 3 minutes. Beat in the vinegar and milk. Gradually beat in the oil. Add the flour mixture and stir just until blended. Crush the almonds with your hands as you add them to the batter and stir until mixed.

Fill the muffin tin almost to the top of the paper liners. Bake until golden on top and a tester inserted into the center of the cake comes out with moist crumbs attached, about 20 to 25 minutes. Transfer to a wire rack and cool for 10 minutes. Remove the muffins onto a platter and let cool for 5 more minutes. Sift powdered sugar over the muffins and serve.

Source: Food Network

More Art! More Art!

The Quatchis can't get enough of the art in Toronto! The Mins was eager to check out the newest exhibit at the AGO, David Bowie Is. He proudly wore his member badge the whole time we were there.

We were not supposed to take photos, but we snuck in two. The Mins really liked this crazy bodysuit designed by Kansai Yamamoto.

He also loved this photo from Aladdin Sane. The gift shop had temporary tattoos of the lightning bolt. If they only had them in sasquatch size, we would have bought two!

Art Gallery Adventure

After a busy Sunday morning of running errands, Q and I headed over to the Toronto Dominion Gallery of Inuit Art. We learned about the gallery in the latest issue of Toronto Life. It has the most complete collection of Inuit art in existence to date.

Q liked the animal sculptures the most. There were many on display in all shapes and sizes.

This dude was my fave. He's made of stone, bone, and wood.

Check out the gallery if you're in the neighbourhood! It's free and open seven days a week.

Oatmeal Apricot Cookies

I recently discovered Bulk Barn, and it's awesome for all my baking needs. I bought a whole shopping bag of stuff for less than $10. With a freshly restocked baking cabinet at home, the Quatchis and I tried a new recipe - oatmeal apricot cookies.

Oatmeal Apricot Cookies

1 stick butter

3/4 cup packed brown sugar

1 egg

1 teaspoon vanilla

1 cup flour

1 1/2 cups rolled oats

1 cup dried apricots

Preheat the oven to 375 F. Line two baking sheets with parchment paper.

Cut the apricots into small pieces. Cream the butter and brown sugar in a medium bowl. Add the egg and vanilla. Beat until well-combined and smooth. Add the flour and mix well. Stir in the oatmeal and apricot pieces.

Use a small scoop or a spoon to portion the cookie dough. Bake cookies for 12 to 15 minutes. Let cookies cool on the baking sheets before transferring them to a rack. Makes 2 to 3 dozen.

Source: Cookistry

According to What?

I am now a proud owner of an AGO membership! And perfect timing too, because Q and I were really keen to check out the Ai Weiwei exhibit, According to What? Here are a few photos of the artwork (and Q).

He Xie, comprised of some 3,000 porcelain crabs, is a statement about censorship.

Grapes, a starburst of stools from the Qing Dynasty.

Forever, 42 bicycles dismantled and reassembled to form a circular sculpture.

Straight, 40 tonnes of steel rebar from the collapsed schools of the Sichuan earthquake.

Coloured vases, from the Han Dynasty and dipped in industrial paints.

"Everything is art. Everything is politics."

The Mins at TIFF

The Mins and I woke up early to watch American Dreams in China at TIFF. He was working the red carpet like a pro.

Before our show, we checked out the calendar to see what rush tickets were left for the day. The rush tickets tend to sell out very fast. We have been unsuccessful getting some in the past.

Overall, the film was quite good. Think the Chinese version of The Social Network. We also picked up on some of the Mandarin. The film festival ends tomorrow so check it out if you can! It's a great way to spend a few hours of your day.

Lemon Poppy Seed Loaf à la Starbucks

Have you ever tried the lemon poppy seed loaf at Starbucks? Well this one tastes just like it! The only thing we did differently was that we didn't make the glaze. We found the loaf on it's own to be sufficiently sweet. I've already eaten two slices and am contemplating a third. It's that good!

Lemon Poppy Seed Loaf

1 1/2 cups flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

3 eggs, room temperature

1 cup sugar

2 tablespoons butter, softened

1 teaspoon vanilla extract

2 teaspoons lemon extract

1/3 cup lemon juice

1/2 cup oil

4 tablespoons poppy seeds

zest of one lemon

Glaze

1/4 cup water

1/3 cup sugar

1/4 cup lemon juice

Preheat oven to 350 F. Grease and flour a 9 x 5 loaf pan.

Loaf: In a large bowl, combine flour, baking soda, baking powder, and salt. In a medium bowl, combine eggs, sugar, butter, vanilla extract, lemon extract, and lemon juice with a mixer until blended. Pour wet ingredients into the dry ingredients and blend until smooth. Add oil, poppy seeds, and zest and mix well. Pour into loaf pan and bake for 45 minutes until toothpick comes out clean. Remove from oven and pour glaze over it, then cool in pan on a wire rack.

Glaze: Combine and simmer all ingredients in a saucepan until reduced in half.

Source: Starbucks at Home