Hello from Petite Pops!

Hello from Petite Pops - where good eats rule, and smiles are always cool!

This little post is so belated, but I have good reason.

I've always struggled with the 'About Me' writeup. Who really wants to know what I had for breakfast, and do people care that I love chocolate by the boatloads?

There's such a fine line between active involvement and over-sharing, for a while I was wary of stepping in. And there's another bigger reason - what is my story?

I didn't want an essay out there with no point to make, no story to tell.
I was on a journey of searching for a bit.

To start way back....
I wasn't born with a sweet tooth, and was a rather skinny child. Every meal then was a long-drawn torture for me and whomever was unfortunate enough to be my designated meal-enforcer for the day.

Such a chore.

But I finally outgrew that absurdity when I got to university.
I came to my senses. What took me so long??

The social aspect of adult life kicked in, and I started appreciating the role of food in bringing people together. We made time for family over a meal, catching up with friends was always over some excuse for food - brunch, lunch, tea, dinner, supper.
> Eating with family: Lazy-day Bread

Ask anyone to list the first 5 words they've learnt in a foreign language - chances are, they'd be of food. Or swear words. Equally versatile.

The biggest excitement of food though, is usually over dessert.

There IS good reason why birthdays are celebrated with cakes. Desserts bring out the happiest in people, and just like the good Julia Child said," A party without cake is just a meeting."

Wise words.

I bake for the happy-ness, for the smiles.

In my recent years, I've learnt to be kinder to my body + soul. Wellness has made its stamp on my personal life and choices, and my bakes have followed suit.
> Make your own Maple Ginger Cider Switchel

Many of us don't need to be vegan or completely gluten-free. What we do need - is to eat well, eat real foods, eat happy.

In my travels, I've crossed paths with so many passionate bakers and chefs, and the mind-sweeping magic that beautiful produce creates. While we don't get as much fresh fruit, creamy milk or beautiful flowers here as many other countries do, we can do our part by eating good foods.

But let's be real, too.

Food has got to taste good to be a sustainable lifestyle, no one likes chewing on cardboard all day even if it's good for you.

So my bakes are really about balance, a little naughty, a little nice. No funny stuff, more natural ingredients, less sugars and fats where possible.

Traveling has also opened my eyes to the artisans of today.

Just as mass production has paved the way for efficiency, there are as many small-scale crafts people putting out marvellous pieces of work, cooking and baking amazing foods and desserts.

It's a tougher path to walk, but I've been so inspired by the dedication of crafts people all over the world, and the belief in creating respect and joy in life. I practice small batch baking, when orders come in, to help keep quality in check. I don't add preservatives to my bakes, and avoid ingredients that are unpronounceable - the #1 giveaway of chemically made/preserved/altered foods.

I still do happy-day cakes, they just complete a birthday or celebration in a way nothing else can. But my first love is in balanced snacks, bakes that are good for a sane, sustainable way of living and eating happy.

Life doesn't have to be about extremes. Love what you eat, laugh a lot, and life generally looks rosier, even on the tougher days.

Now I've figured out my journey a little better, and I think there's a little more sense behind my baking.

I hope you'll join me in having your cake and eating it. Here's to being a healthy badass!

"Today you are you that is truer than true. There is no one alive who is Youer than You!" 
                                                                                                         - Dr. Seuss

xoxo,
Junie

12 ways to glow: Week 2 - Inside Glow

You made it!

Through the 2nd official week back at work, and for those following the Shop Jom #12x12 Challenge - the 12 day workouts are done.

Now it's time to chill, time to rest and be quiet for a bit.

And since we're being still, let's work on that Inner Glow.
Gotta make that inner light shine a little more, to match the awesome Outer Glow we've been building up.

1. Build yourself a Vision Board
A good friend of mine teaches yoga, but much more than that - she practices mindful living. She does this with the help of an amazingly simple and powerful tool, a Vision Board. At the start of every year, she focuses on a few areas that she wants to work on, improve and bring out in her year ahead. Use whatever way you like to help remind you of these areas as you move along, but I love her way. She cuts snippets from books and magazine, puts them together on a board, and tacks the board up in her living room so she sees it the minute she enters the house. It's so much harder to lose sight when things are right in front of us.

2. You nailed it, don't you forget it
We're conditioned to push to achieve more, earn more, do better. While that's completely understandable - and some say, needed - balance is always key. Don't forget to acknowledge what we've accomplished at the same time. Go big with a promotion at work, or small and powerful, like meeting a weight goal or making a new good friend. Whatever the scale, remember it all took effort, and you nailed it.

3. Volunteer or do something kind
"We rise by lifting others." - Robert Ingersoll

We find a sense of bigger purpose when we do things not for ourselves. Numerous studies have shown that people who have a purpose, deal much better with challenging situations. Life becomes a bit more meaningful, and we become less self-focused and short-goal-sighted. Dedicate time to volunteer or do something kind, and try to make it part of our regular schedule to make it stick.

4. Find your inspirational hero
Everyone needs a mentor to help light the path ahead, to make it a little less mad. If you don't already have one, spend some time identifying someone who inspires you to aspire. Most of us have a work-driven inspirational figure - an entrepreneur, a Steve Jobs, a CEO, a glass ceiling-buster. But let's not neglect our personal life heroes. Nick Vujicic, Gandhi, the cancer surviver, the neighbour who makes time to help - anyone who inspires you to live a better life, and be a better person.

5. Start a food swap
The wins to cooking our meals are many, the most significant being the ability to decide what food goes into our body. But let's get real. Not everyone has schedules that allow daily cooking. So let's rope in other cooks and spread the food, and the love. Rustle up good friends and family, and take turns cooking in big batches. Pack up some portions (employ food portion strategies), and you'll soon find that food not only fills tummies with good things, but satisfies the soul even more when shared and swapped.

6. Fill the house with good smells
Smells of food cooking and desserts baking always remind me of home, it's impossible not to be in a good mood when you smell warm food. Since we're onto swapping food, let's bake up something sharable and portable. I love that this Banana Oat Cake is packed with oats and bananas, and sturdy enough to cut into logs for sharing.

Live well, eat well, be present.
Here's to bringing out the best of our Inner and Outer Glow!

Banana Oat Cake (serves 12)
Adapted from Bon Appetit

You'll need: 
5 tablespoons unsalted butter, melted
1 1/2 cups old-fashioned/rolled oats (not instant oats)
1 cup flour
2 tablespoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1 cup light brown sugar
2 eggs
1 teaspoon vanilla extract
3 bananas, chopped - you can use frozen bananas if you have them on hand, but let
                                  them come to room temperature first so they can be chopped

To make:
- Preheat oven to 350 degrees Fahrenheit. Lightly coat an 8x8" baking dish/tray with
  butter and line with parchment paper.
- Whisk oat, flour, baking powder, cinnamon, and salt in a large bowl.
- Whisk brown sugar, eggs, and vanilla in another large bowl until smooth.
- Slowly stream butter into brown sugar mixture, whisking constantly until well blended.
- Add bananas to dry ingredients, toss to coat. Stir into brown sugar mixture (batter will
  be thick).
- Spread batter into prepared dish/tray. Bake until golden brown and edges start to pull
  away from sides of dish, 35-40 min.
- Transfer to wire rack and let cool completely in dish/tray. Cut up and serve, or store in
  airtight container on counter top for a couple of days.

Asia's flavours this Lunar New Year

There are a few occasions in a year that deserve my stomach's full attention.

Birthdays, Christmas and the Lunar New Year.

These are eating festivals, as far as my family and friends are concerned. People gathering round, sharing meals, swapping stories, indulging in festive snacks.

The stuff of good times.

Food plays such a big part bringing people together, and any excuse to break bread and clink glasses is wildly welcomed.

> But don't throw out your Outside Glow!

And this year, Petite Pops is embracing Asia's flavours in our Chinese New Year goodies.

Matcha and Wolfberry, both native to Asia, are packed with age-old health beliefs, perfect for turning festive feasting into good-for-you snacking. Osmanthus adds a delicate, subtle fragrance for barely-there flavour layers. Just the kind of natural sweetness I like in my snacks.

Share the Lunar New Year love with double goodies in the Twin Baskets, or go solo with the Osmanthus Honey Loaf.
> Details in image above

A wonderfully prosperous and blissful Year of the Monkey to everyone!

What do you get with Petite Pops desserts?

• Small batch baking      The only good way to do quality control.

• Good ingredients          Real and delicious, no further preservatives added.

• Fresh                              Made only when orders come in.

• Balanced                       A little naughty and a whole lot nice. Less sugar & fats,                                            while balancing the yum.

Treats for the arduous journey, happy 2015!

Happy 2015!

If you're anything like me, you're probably running behind on your to-do errands, and that resolution list should definitely be retitled '2016' - by the time I get to it.

But that's ok.

It's alright to take some time to catch your breath, to relish the threshold of crossing into a brand new year.
> Ringing in the year with cake pops

I've been catching up on some reading over the holidays, and reminded that the essence of anything we do is really to be in the moment.

Each step is there for a reason, to make a difference.
Savor it. And then move on.

Starting a whole new set of 365 days is a big deal, so let's take a little time out to let that sink in. It'll refresh and refocus us, and we'll get to what we need to do in just the right time.

I'm still working on my 2015 Inspiration List for now.

This is by no means a rattling of resolutions, but really things that I want to remind myself to do as I barrel into the year.

I'd probably fail at half of them, and forget the other half.

But I do find myself needing inspiration and reminders, especially as the year chugs along.

It's easy to get swept up in things we're doing, work, obligations and even fun.

I've learnt over the years, that it helps to have a couple of little lights to point us back to path along the way, remind us of what it is we WANT our year to be like.

5 things on my Inspiration List:
1) Be grateful
2) Live healthily
3) Make a difference
4) Enjoy what I'm doing/baking
5) Feel joy about something - everyday

It's still a work in progress, but this is where I'm at for now.

I'll continue refining it along the next 358 days.

And as you work on your lists and resolutions, I know you're gonna be needing a bit of encouragement.

Here are 5 little treats to keep on hand for the arduous journey ;)

CHOCOLATE CHIP COOKIES

These little bites are crunchy and light, perfect with some milk or cocoa. And the best part? The dough can be made ahead, so you're never left without.  

And they're just perfect for packing into little bags to share with a fellow resolution-maker.

> Recipe from Martha Stewart

> More cookie capers:

- Customized sugar cookies

- Ombre swirl cookies


HERB SESAME SHORTBREAD

Mix it up with any sort of herbs you like, this recipe from Bon Appetit brings out a nice savory fragrance balanced by a barely-weighty shortbread. And if you don't have caraway seeds, toasted black sesame seeds work perfectly well too, adding a pinch of earthiness.

More shortbread recipes:
> Chocolate chip shortbread
> Chocolate-almond sables - shortbread cookies

CHOCOLATE ALMOND SABLES

One of my fave snacks, just can't get enough of these. Swap the almonds out for any other nuts you prefer. These sables have such a chocolately fragrance, I make them jumbo for indulgence, but they work just as well in teeny bites.

> How to make these delectable beauties
> Double chocolate cookies - equally irresistible!

CHAI SPICE COOKIES

I love making cookies either extra large for giant yumness, or bite-sized poppers - so easy to eat, no crumbs, no fuss. These (recipe here) go wonderfully with a hot cup of tea, or if you have milky chai on hand - even better!

> Make some Chai Granola to go along

GULA MELAKA GRANOLA

These are dangerous. They carry a hint of the Asian palm sugar (gula melaka), settling subtly and making merry with its bowl mates. You could eat a whole jarful of this without feeling anything close to sick. So addictive. Good thing they're packed with oats, nuts and coconut - so it's good for us!

> Make your own gula melaka granola

> More granola recipes:
   - Chai Honey
   - Deep Chocolate


These are all bites that keep well so have them handy in a jar, and good luck with your list-making and inspiration in the new year ahead!

The season for delicious - Chocolate Almond Sables

It's 6 days to the birth of Christ (the mankind date, at least), and it doesn't just look like Christmas, but sounds and smells a lot like it too.

There are 2 camps of Christmast-ers.

The Gifters - natural-born Martha Stewarts who adore the shopping and wrapping. And then there are the Diss-ers - people who scorn gifting as the commercial witchcraft of the season.

I actually appreciate the act of Christmas gifting, as long as we don't get too carried away.

Giving someone a gift is telling the person they matter to us, and we've put in effort to think about them in the tizzy of festivities.

Of course there are many gift nightmares, things you have no idea what to do with, things that shouldn't have been invented in the first place. But take it in the right spirit - someone thought of you,  and you're lucky enough for someone to care.

I love food gifts.

And when I say Christmas smells, it's really kitchen baking that I'm thinking of.

Make some amazing kitchen gifts of your own:
> Gula Melaka Granola

> Chai Spice Granola

> Deep Chocolate Crunchy Granola
> Boozy Rum Balls 

One of my favorite bakes this Christmas is Bon Appetit's Chocolate-Pistachio Sables - so scrummy.

I've adapted it into Chocolate-Almond Sables because I love a good crunch, and the almonds give a much stronger crackle.

Other cookie recipes to try:
> Double Chocolate Fudgy Cookies
> Ombré Swirl Cookies
> Chocolate Chip Shortbread
> Lemon Poppy Cookies

Strictly speaking, these are not your traditional French-style sables (shortbread cookies). But they carry the butter-cookie base that makes them so sabley rich and tender, generously enveloped with rich dark chocolate.

It screams of Christmas!

I've made mine into jumbo logs and sliced them thickly for extra festive indulgence.

So gorgeous for gifting.

They bake into a lovely semi-crunchy exterior, with a mottled crumbly interior that makes them quite addictive.

You can use any sort of nuts you like, just remember to chop them up coarsely so they mix easily into the dough.

Chilling the logs is also essential for a crunchy bake, and when you make jumbos like mine (about 7-8cm), use a big sturdy knife to slice your cold dough - or a big ol' cleaver, much better grip!



Remember friends, think of family and even strangers this Christmas season. Remember to show some love.
> Remembering Robbie Williams

Everyone deserves to be happy at Christmas.

More Christmas goodies for the season:
> Edible Christmas Wreaths
> Red Santa Hats
> Christmas Cake Pops

Halloween companions

Most people enjoy a good hair-raising scare.

Which is why Halloween is so popular, and heart-splitting horror movies get more freaky each year.

There are a few however, who like hanging out with humans more than with ghouls. Those who get chills when the window shutters flap about for no reason.

Like me.

So instead of disguising myself as Frozen's Anna or a sexy vamp bunny wannabe, and getting my wits scared out in a devil's mansion, I've rounded up a couple of desserts to snuggle up to on Halloween night, when the clock strikes 12.

Till Death Do Us Part

Adios and Ciao Ciao, part of the cultishly popular Tokidoki series, are condemned to wander the earth after 500 years in hell. Could there be a more perfect Halloween dessert??

> Get the recipe for Martha Stewart's perfect chocolate cake.

More night-friendly cakes:

> Death by Chocolate

> Guinness Beer Chocolate

> Deep Chocolate Ganache

Darkside Chocolate

Chocolate works really well for a night snack. Maybe cuz it's forbidden (says all the healthy folks!), or maybe it's the midnight darkness of the cacao that lures. Either way, this chocolate cupcake topped with dark chocolate ganache, is a definite walk on the dark side. 

Death by chocolate, anyone?

More darkside desserts:

> Salted Bailey's Mint Chocolate Pie

> Deep Chocolate Crunchy Granola

Nighttime Ice-Cream

I-C-E  C-R-E-A-M cravings. They hit at midnight, and they hit hard. If like me, you're not about to venture out into the darkness of Halloween night even for ice cream, you gotta do the next best thing - ice cream cake pops.

You could do ice-cream cone style, like Bakerella's. I had ice cream sticks lying around, so I did the popsicle version. Pretty much the same way you make all your other cake pops - just make sure the cake pop adheres well to the ice cream stick when inserting, press the pop around the base in a little if you need to.

> What are cake pops?
> Making basic cake pops
> So-darn-good Rum Balls
> Ride away Bicycle Pops

Deep Dark Double Chocolate Trouble

Wash them down with milk. Or good coffee. Or a smoothie. That's how you need to eat these little devils. This soft-baked cookie is so decadently good, you'll be fighting demons to stop at one. Their cracked tops erupt into soft chocolately chews, and these are made extra large - for double the evil indulgence. 

Get Martha Stewart's recipe here.

Not enough cookies?

> Ombre Swirl Cookies

> Lemon Poppy Seed Cookies

Embrace your midnight companions and eat up, welcome to the dark side!

Sometimes YOLO is code for Granola

Ok that's probably quite a stretch... 

But what I'm saying is, we're hard-wired to seek comfort.

We do the whole YOLO / bucket list thing, searching for new thrills, loving new adventures. 

But when it comes down to happiness, it's often the dead-easy parts of life that do the trick.

Like a cup of good coffee.
A hot bowl of chicken soup.
Fried chicken that crunches.
Juicy steak.
And of course, brunch.

(I am all about food, I realize!)

All the in-built yearnings.
Nothing fancy.
Just a whole lot of comforting good.

The whole idea of brunch is a soothing indulgence.

A precious weekend treat of taking things slow. Not having to scramble, eyes half-closed, jostling with scores of fellow un-deads.

Brunch is wickedly set in the middle of breakfast and lunch, just to say - I get to eat at a weird time, and no one's gonna stop me.

I love a good hearty full brunch of eggs, bacon, toast, beans and sometimes - even fries.
Fries go with every meal. Truth.

But some brunches are stay-in days. When you're too lazy to get into decent clothes, or when it's raining outside.

Life's answer to stay-in brunch comfort: GRANOLA.

I'm a shameless granola hussy, for 3 simple reasons:

1) Crunch = good
It's a party in your mouth. There's crunch, there's flavor - I'm sold. I was born with a tooth for the crunchy (fried food, chips, nuts - you name it), and granola has awesome crispy texture with such amazing flavors folded into their tiny nuggets of crunch. This may be a sign - I need to start Granola Anonymous.

2) Sweet, salty, sour
Have I mentioned how versatile granola is? There's not a single flavor dimension that cannot work with these grains. I made some super fabulous sweet granola below - Deep Chocolate Crunch and Chai Spice Honey - look out for posts on some savory ones soon!

3) Trickery

And because I snack so much, granola is a fab way of tricking my brain into believing I'm eating my fave crunchy snack, but with the bonus of amazing nutrients and none of the evil trans-oils and salts.

I feel healthier already, just thinking about it!

Totally planning to granolarize the kitchen again, can't wait.


CHAI SPICE HONEY GRANOLA

A wonderfully fragrant mix from the Inquiring Chef, this is a granola that is subtle and strong at the same time. The spices impart a beautiful tang to the grains, and you could eat this on and on... and on without getting tired of it.



































Vary the spice mix as you like, I went with about 3/4 the quantities and found it to be quite the perfect balance.

The granola itself is pretty much up to the grains and nuts you like. Almonds are great for adding a sharp crunch, either whole or slivered. The coconut oil is interchangeable with vegetable oil or any other light oils, and I made mine with rolled oats (instead of a mix with quick-cook oats), and it turned out just as delicious.

More desserts like this:
> Summer cakes & shakes
> Sesame match cupcakes, Zingy ginger crunch


DEEP CHOCOLATE CRUNCHY GRANOLA

I call this an indulgent granola because it's not something you can eat everyday, even if you declare every day Brunch Day. It's got a deep earthy chocolate crunch that is such a treat, but keep reminding yourself - step away from the bowl. 

And I'm saying this as a friendly baker-warning, and a recovering sore throat victim - you SHOULD NOT be finishing this all in one sitting. It's a dangerously addictive granola that needs to be paced out.

Take my word for it.


































Here's the recipe from Peaceful Cooking, I've adapted parts of it to make a blend I like:

Halved the amount of brown sugar, reduced the honey slightly, omitted raisins (I find the blend sweet enough as is). The chocolate chips melt when I stir them in, giving the grains a nice chocolately coat that I love. If you like them whole, stir them in after baking instead. Both instant and regular oats work for this recipe, you just need to vary the baking time a little to the crunchiness you like.

More chocolate desserts:
> Death by chocolate cake
> Guinness chocolate cake
> Chocolately love
> 10 years young