Teachers ought to get some thanks... actually, some really big thanks

If you've ever tried teaching kids (or even getting them to put on clothes), you'll know it takes Mother Teresa patience and a good head of hair on your shoulders - for literal pulling. 

Teachers deserve a Nobel prize. 

Seriously.

But since that's beyond sane discussion (and my limited baker means), let's focus our sights on something more achievable - Granola.

Say 'thanks' this Teachers' Day with heart-healthy Chocolate Granola! 

Full of nuts and seeds, and a little chocolate for good measure. 

Brain food should always be this yum, and appreciation should always taste this good.

Feed the brain, say thanks!

Friday logic: Eating chocolate is like eating a salad

This is how it goes: Chocolate comes from cocoa, which makes it a plant.
So that makes chocolate = salad.

I didn't come up with that, but I'm buying it - it's genius!

And with that gleeful thought, let's dive headlong into chocolate, chocolate, chocolate!

First up: a good ol' chocolate cake.

Plan, simple.
A slice or two for dessert with the family.



There are so many ways you can go with a chocolate cake.
Light and fluffy, dark and decadent.
I like mine moist and earthy, not too heavy.

The Italian Dish, Food 52 and Bon Appetit have great fail-safe recipes, not too fussy, easy eating.

Nigella does a kickbutt Guinness Chocolate Cake that's my go-to, packing flavor and warm fragrance. If you prefer a super dense version that's really more like a torte, Martha Stewart  does it really well (but of course).

For friends or family who are gluten intolerant, Jamie Oliver and A Girl Defloured have you covered.

All these recipes can have their sugar, butter, creams reduced so experiment and find the right proportion for you.

You can stop right there if you're keeping balanced on a lean-eating week, chocolate cake tastes just fine on its own, and you get to sneak in a few more slices. It's all about keeping the intake even.

But if you're buying the whole chocolate = plant spiel and looking for some frosting to be the icing on the cake, check Williams Sonoma's recipe out, it's da bomb and so easy to make.

Now - on to more chocolate matters.

I love giving little packages as gifts. Small desserts are much more tedious, but so darn cute it's totally worth it.

Chocolate Cake Balls are absolutely gorgeous little chocolate gems, "double-chocolated" in a creamy chocolate coating. YUM.

Use your favorite chocolate cake recipe, roll them into smaller balls of fun and dip them in good quality melted dark chocolate.

If you're talking to an all-adult crowd, I strongly recommend turning them into Chocolate Rum Balls - the same way you'd make regular cake balls, but using rum as your binder when you roll them up.

These little bombs are quite indulgent, so just make sure you run a couple more minutes or keep lunch light so you have some caloric space for these sweet babies. It's all about the balance.

That's it for today's episode of Friday logic, I know it all made perfect weekend-sense ;)

It's raining, we need Honey Walnut Cake. Pronto.

It's been raining. And raining. A whole lot.

The first black rain of the year hit Hong Kong. Trees were uprooted, urban and rural floods ruled the streets.

Out came my rain boots, and I dug deep to find the biggest umbrella I had, dragging out caprices, shorts, skirts - anything that wouldn't get dipped through the waters.

Days like these, you need soothing.
Warm comforts.
Dry feet.
Clothes that didn't drip.

I had my mandatory cup of coffee, but something wasn't right still.

Days like these, we need to stay calm, and eat cake.

I need a warm slice, a rustic comfort.

Honey Walnut Cake.
That's what I need.

And so it was.

Jamie Oliver (via Ella Miller of People We Love) has an amazing recipe packed to the gills with the richness of honey, and the aromas of cinnamon. Studded with walnuts, there's texture and there's a hint of a crunch.

The unexpected hit of bananas imparts a rich fragrance that makes the cake feel like Christmas, and the zingy citrus lifts the sweetness into a tongue-pleasing balance.
> Zingy ginger crunch

The recipe is built around the festival of Rosh Hashanah - the Jewish new year - hence it's dairy-free. I tried mine out with regular good quality milk and butter, reduced the butter and sugar by about 20%, and the cake turned out as beautifully.

Make sure you grease the pan very well, or turning out the cake will be a colossal pain.

The syrup at the end is a vital part of the process.

In my quest for balanced baking, I constantly look for ways to cut the sugars and butters in desserts, but this last bit of syrup-ing is totally worth it.

More balanced treats:
> Jamie Oliver's Food Revolution Day
> Gula Melaka granola
> Chocolate & Chai granola
> Treats for the 2015 journey
> Herb sesame shortbread
> Chai spice cookies

The good thing is I've managed to make it work without added sugar - just honey, thinned out with lemon juice works perfectly.

The honey-lemon mixture imparts a moistness that makes each bite so mouth-watering, and extends the shelf life of the cake without it drying out.

Top with lemon zest, stud with dried roses - you're good to go.

Eat this warm if you can, with a hot cup of coffee, tea or chocolate.

I find this to be the perfect eating condition.

Scrummy.

> Taste of home

This is a cake that keeps well (keep covered on countertop, or in fridge if you really need to stretch it out) and can be made a couple of days in advance for a fuss-free party.

To clear skies ahead!
> Desserts for a hot day
> Awesome ways to use beer