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Coconut milk rice pudding

Coconut milk rice pudding, originally uploaded by librariansarah.

Cleaning up some older photos.... I made some tasty rice pudding with coconut milk last month. I much prefer this lighter cousin with coconut milk - plus with crystallized ginger, yum! I lost track of the recipe though, I'll let you know when I find it.

*I have been cooking*, just too busy to take photos & post anything! We're loving our new house (which has a lovely kitchen too).


Chocolate caramel crack(ers!)

Chocolate Caramel Crack(ers)
A new dessert recipe I was excited to try this month was chocolate caramel crack(ers), courtesy of Smitten Kitchen. Yum!
Like the recipe said, it was very quick and easy to make! This was such a relief since Christmas eve was so busy getting the house clean and cozy for our family. Hubby has already voted these a "please make again" recipe :)
The modifications I made were: 
  • I used soda (saltine) crackers. Next time I'd like to try a thinner crunchier cracker, not sure what yet... I had a daydream about using Indian papadums, would that be crazy or tasty?!?
  • I didn't add any nuts. 
  • In addition to the chocolate chips, I added a small bar of dark orange chocolate (Lindt's Excellence Orange Intense). Next time I'd use maybe 3+ bars, I couldn't taste much orange. You could use another nice dark chocolate too. 
This would make a good gift, layered in a nice container with a ribbon!

The sequel: sour cream blueberry cake!

Sour cream coffee cake, originally uploaded by librariansarah.

For Christmas dessert, I made sour cream coffee cake (see previous) but this time with lots of blueberries, and served with Grand Marnier whipped cream. It almost didn't get made, because silly me forgot to buy sour cream for the sour cream cake, doh.


Sour cream raspberry cake

Sour cream raspberry cake

This recipe is a great way to use up sour cream (left over from perogies, mmm perogies). It's modified from an original recipe from my on-campus residence advisor, Roz, way back when I went to UBC. Thank you Rozelyn! 

People that don't much like cakes seem to like this cake, though it IS very sweet. You could probably make it less sweet by using less brown sugar topping if you wanted. Me, I go FULL POWER BROWN SUGAR and just have a smaller piece :)


Cake batter ingredients: 

  • 1/2 cup butter, warmed a little
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 1/2 cups flour
  • 1/4 tsp salt (a decent sized pinch, if that's a pain to measure)

Brown sugar topping: 

  • 1/2 cup brown sugar
  • 1 tsp cinnamon
  • 1/2 cup chopped pecans
  • About half a cup of fresh raspberries

Chopped pecans


1. Preheat oven to 350 F (180 C). 

2. In a mixing bowl, cream together butter and sugar. Beat in the eggs one at a time. 

3. Mix in sour cream and baking soda. 

Sour cream into batter

4. Separately mix together the flour, baking powder, and salt. Add to the batter and mix. 

Adding flour to batter

5. Grease a 8x8 inch cake pan (9x9 also works). Lately I've been lining the bottom with parchment instead so the cake is easier to pull out, you can also do that.

6. Make the brown sugar topping by mixing together the brown sugar, cinnamon, and chopped pecans. 

Brown sugar mix ingredients Brown sugar mix

7. Pour one half of the batter into the cake pan, and spread out with a spatula. Spatula!

Layer 1

8. Sprinkle half of the brown sugar topping over top. 

Adding raspberries

Distribute raspberries. Fellow science graduates, observe my monolayer molecular packing technique!

9. Spread the remaining batter over the top. Your raspberries may try to peek through, that's ok! Follow by sprinkling on the remaining brown sugar topping.

Third layer Topping

10. Bake in 350 F oven for about 30-35 minutes, until the top is nicely browned and an inserted toothpick comes out clean. 



Baked closeup

This recipe was brought to you by the letter C. And by my lovely apron from my sister :D



Merguez sausages

Quinoa and merguez, originally uploaded by librariansarah.

From the market with the gingerbread cookies, I also got some tasty merguez sausages. Merguez is type of dense, spicy lamb (or beef) sausage popular in northern Africa and Europe; I'd never had it before but I'd get it again.

Here I made a side salad with quinoa, peas, and tomatoes (I eat so much of that I drive Sean crazy), et voila, dinner!

Can you tell I uploaded a batch of photos lately? I'll have a cake recipe up later :)

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