Vegan Chocolate Chip Coffee Cookies (Small Batch, Gluten-Free)
These vegan chocolate chip coffee cookies are soft, chewy, delicious, and gluten free! Made with almond butter, dark chocolate, and flaky sea salt, they’re a sure crowd-pleaser.
Recent Posts
4th year, fall semester: some life updates
I haven’t made a blog post in a while (because life is busy) but here are some hot life updates and brain dumps for my 19 email subscribers. This is going to be a little chaotic since I’m usually asleep by now.
Chinese New Year: Traditions to Remember for a 1st-generation Chinese-Canadian
Every family has their own Chinese New Year traditions – these are the ones I want to share and pass down to my future kids.
Harvest Kale and Sweet Potato Salad – PJ’s Restaurant
If you’re just looking for a recipe for a delicious Harvest Kale and Sweet Potato Salad, click the “Jump to Recipe” button above to skip my life update! If you’re a loyal reader or friend that wants to read about my recent goings-on, keep on reading.
Fall Comfort Kitchen @PJ’s Restaurant
This kale and sweet potato salad dish was originally adapted by myself and my friend/classmate Serena Tam for our Restaurant Operations Management course. In a typical (non-COVID) year, we would be running our restaurant event in-person at our student-run teaching restaurant on campus. Instead, this semester we’re simply going through most of the planning and logistics aspects of the course (e.g. writing standardized recipes, cost cards, and a marketing plan).
Here’s the event page if you want to check it out: https://www.uoguelph.ca/pjs/event/fall-comfort-kitchen-pjs
Our theme is “Fall Comfort Kitchen”, and the menu items that we’ve selected are meant to reflect that. Though our signature dish is a salad, we hope that the roasted sweet potatoes, spicy chickpeas, warm brown rice, and the maple notes of our toasted walnuts help bring those cozy fall vibes. See below for our other specialty menu items:
Typically, we would be able to have a full hectic restaurant day. 7am receiving, managing our restaurant team (waitstaff, line cooks, etc.), doing all the prep work, marketing our event (and praying people come), closing, and more. Not being able to have this experience is both a win and a loss. On one hand, we don’t get that hands-on, real-life experiential learning that this course is curated to provide. On the other hand, we’re saved a lot of potential stress from what is typically heralded as one of the most stressful course experiences of a nutrition and dietetics student at UofG.
I made my first IG Reels/TikToks!
This was both a fun and aggravating experience. I am definitely late to the game on this one, but I’ve seen many inspirational Reels from food photographers on IG. (Check out: @moriah.brooke for gorgeous flatlay styling!) I honestly don’t know how people make it look so easy. Maybe it’s practice. Perhaps having a tripod would help. I definitely found that TikTok was a LOT easier to use when trying to add text and music.
Nevertheless, I think I’m going to try and make some more short videos to add onto blog posts! I think they’re fun and enriching content that can be both quickly thrown together and viewed (in contrast to long YouTube videos). Here are the two that I made (without text because exporting killed the quality):
1. ASSEMBLING THE HARVEST KALE AND SWEET POTATO SALAD:
2. STYLING THE FLATLAY FOR HARVEST KALE AND SWEET POTATO SALAD
New photography eqipment?
Something else exciting to share … I might be getting some new photography stuff! I just purchased a couple new backdrops to play around with (including one for dark and moody photography – I know, so off-brand). Hopefully a tripod with an extender arm is also in my future so I can stop sweating and breaking my back over overhead shots.
That’s pretty much it for my updates! The recipe below isn’t exactly what you would get if you booked a table at PJ’s, because that would be way too complicated! This one is a little more busy-bee/meal prep friendly. Have fun making this dish, adapted from this recipe by Pinch of Yum.
Much love,
Harvest Kale and Sweet Potato Salad
Course: Lunch, DinnerDifficulty: MediumServings
3-4
servingsPrep time
15
minutesCooking time
30
minutesTotal time
45
minutesA filling and delicious fall salad with roasted sweet potato, caramelized onions, crispy chickpeas, and toasted maple walnuts on a bed of kale & brown rice.
Make this recipe? Tag me on social media @houbakes!
Ingredients
1 lb sweet potatoes (about 1-2 medium)
1 540ml can chickpeas, drained and rinsed
1 onion
1 tsp smoked paprika
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp salt
3-4 tbsp+ olive or avocado oil
1/2 to 1 bunch kale, washed and chopped
~20 walnuts, toasted or candied (nut free: pumpkin seeds)
cooked brown rice, for serving
salad dressing of choice
Directions
- Preheat oven to 375°F. Lay chickpeas on a dish towel or paper towel and pat to dry. Peel and dice sweet potatoes. Peel and julienne onion.
- In a medium bowl, combine 2 tbsp oil, paprika, chili powder, cumin, and salt. Add chickpeas, potatoes, and onion. Toss to coat; add additional spices or oil if needed. Spread on a baking sheet in a thin and even layer.
- Bake for 10 min, use a spatula to stir to prevent burning, then bake another 10 min. If additional browning or crispiness is desired, bake an additional 5-10min. Remove and cool.
- While the sweet potatoes/chickpeas/onion is baking, massage the kale with a tbsp of oil. This should soften the leaves a bit and make them bright green and shiny in appearance.
- Assemble: For each serving, start by laying a bed of kale and brown rice. Add some of the sweet potatoes, chickpeas, and onions (as much as you want!). Garnish with some walnuts or pumpkin seeds and drizzle on some salad dressing. Yum!
Want more recipes? Click here for my recipe index.
Sourdough Discard & Egg Pancake
A super easy and customizable recipe for a delicious savoury breakfast. Try adding different sauces and seeds for a unique flavour combination!
Healthy Black Bean Brownies with Almond Butter Swirl
These healthy black bean brownies feature a fancy-looking almond butter swirl that’s deceptively easy to achieve. Satisfying + gluten-free!
How to Make a Sourdough Starter from Scratch
Today we’re learning how to make your very own sourdough starter from scratch! After doing my own research (with a good deal of trial and error), I’ve decided to share my own method that involves the least hassle whilst preserving accuracy.
Ready to make your own sourdough starter? Pin this image to Pinterest so you have it saved for later, and let’s go!
What’s a sourdough starter?
What is a sourdough starter in the first place? Essentially, it’s a combination of flour and water that has been allowed to ferment. The fermentation process allows the small amount of wild yeasts & bacteria from the wheat berry and the air to multiply and become fragrant. This means the sourdough starter you make will be unique to you and your home!
Sourdough starters need to be “fed”, just like a pet. They’re a little more needy in the beginning, but after you get it nice and robust they can go longer periods without feeding. The yeast colonies in your starter consume the sugars in the flour and convert it to alcohol and carbon dioxide as wastes. Once all the sugar from the last feeding is consumed, the starter will get “hungry”! It won’t be able to create as much carbon dioxide gas, which is why you’ll see it start to deflate and slide down the sides of your jar.
Tools/Equipment
To make a sourdough starter from scratch, you really only need a container with a lid and a spoon.
However, there are a couple extra things that could make this whole process a lot easier! Here’s the full list of what I recommend:
Container with lid
Make sure your container has at least a 500mL (16oz) capacity, and that the lid is not airtight. I chose to use a weck jar from the dollar store — I just removed the rubber seal. You can also use a mason jar or plastic tupperware, as long as you don’t close the lid all the way. Carbon dioxide gas will be produced by the yeast as it grows, so there needs to be a way for it to escape your container. Your best bet is to use something with straight sides, which will make it easier to mix things around.
Small silicone spatula
Great for scraping down the sides of your container to ensure everything is mixed up nicely. Check out this set from Amazon.
Kitchen scale
Honestly one of the most used cooking/baking tools in my kitchen. It allows you to cook and bake with more accuracy without having to wash a gazillion measuring cups. Plus, you can get this one for only $15!
Rubber band
Placing a band around the outside of your jar just after feeding can help you visually keep track of how much your starter has risen over a given period of time. You can also mark it with a permanent marker or a piece of tape.
Sourdough Starter from Scratch
Course: IngredientDifficulty: EasyServings
1
starterPrep time
10
minutesFeedings every
12-24
hoursTotal time
5-10
daysAn easy and foolproof way to make your own sourdough starter at home for rich and flavourful healthy sourdough bread. Have questions? Send me a DM on Instagram @houbakes!
Ingredients
450g (1lb) whole wheat flour
450g (450mL, 15.2 fl oz) water
jar or tupperware (>500mL capacity)
small silicone spatula (optional, recommended)
kitchen scale (optional, recommended)
rubber band, tape, or permanent marker
empty container, if saving discard
Directions
- Prepare: If using a kitchen scale, weigh your jar/container when empty, and record this number in grams. Add 25 and record the new number. Repeat once again. You should have three numbers. (E.g. If my empty jar weighs 662g, I’ll have 662+25 = 687g and 662+50 = 712g.)
- DAY 1: Combine 50g flour and 50g water in your jar. Mix vigorously until all the dry flour has been incorporated. It should have a very thick consistency. Use your hand to gently level out the surface. See recipe notes for volume measurements if a kitchen scale is not available.
- Place a rubber band at the surface level of the starter to mark its volume. Alternatively, use a piece of tape or a permanent marker. Close the lid but do not seal airtight. Leave in a warm spot in your home, like beside the stove, refrigerator, or on top of the dishwasher. Avoid direct sunlight. Record the time and come back in 24 hours.
- DAY 2: Your starter should have risen a bit above the marker line and you should see some bubbles. If there still isn’t any activity, leave it and wait another 12-24 hours.
- Feed your starter: If using a scale, simply discard enough starter until the total weight of your jar is 50g heavier than the empty jar (i.e. the biggest of your three numbers). This means 50g of starter is left in the jar. You can keep your discard to use in recipes like these sourdough egg pancakes, or throw it out.
- Combine 50g starter + 50g water in your jar. Then, add 50g flour. (See Notes for volume measurements.) Mix vigorously until all the flour is incorporated. Adjust your volume marker (rubber band, tape, etc.) if need be. Cover and set aside in a warm spot.
- DAY 3-6: Do one feeding a day at the same time every day. Be observant of whether your starter shows a distinct rise and fall. See video for examples.
- DAY 7+: When your starter begins to fall (i.e. slide down the sides of your container) after less than 8-12 hours, consider feeding more often or discarding more starter each time. Feed twice a day with 50g flour and 50g water, discarding all but 25g of starter each time. (If using a scale, discard until you get your middle number as the total weight.)
- Long term: After your starter has become more robust, feel free to store it in the fridge and feed once every week or two. Allow it to rise a few hours at room temperature after these feedings before putting it back in the fridge.
Recipe Video
Notes
- If kitchen scale is unavailable, use the following for 1 feeding:
3 tbsp starter + 3 tbsp water + 1/3 cup whole wheat flour
Making a Balanced Plate: An Easy Formula for Healthy Meals
How can we make healthy meal planning easier and more structured? The Balanced Plate for healthy meals provides you with a flexible formula to do just that.
Vegan Chocolate Chip Coffee Cookies (Small Batch, Gluten-Free)
These vegan chocolate chip coffee cookies are soft, chewy, delicious, and gluten free! Made with almond butter, dark chocolate, and flaky sea salt, they’re a sure crowd-pleaser.
5 Magic First Steps to Transform Your Food Photography
Ready to learn about 5 key food photography first steps you need to elevate your work from amateur to food blogger (or even pre-professional)? Get out a sticky note and a pen and get ready to jot these down.
Before we get into it, be sure to Pin this image to Pinterest to have it saved for later! Plus, it helps this post to reach more people and help more aspiring food photographers. 🙂
To my #1 fan(s). 😉 Thank you all for your continued support — it honestly means the world to me when you all read my posts.
Blogging Update: July 2020
Three months ago, I purchased my domain and WordPress with Bluehost and made my very first post! (Read it here.)
Two months ago, I clicked “Launch your site” and www.houbakes.com officially went live to the world!
One month ago, I made my own DIY food photography backdrops (see how I made them here!) and started borrowing my Dad’s DSLR camera to up my food photography game. Check out my gallery for my personal favourite shots!
In the past three months, I’ve learned so much about photography, blogging, Pinterest, SEO, Instagram hashtags, and more! Here’s a brief summary of my blogging adventure thus far:
Getting Started: food photography first steps
Improving my food photos has been my biggest focus in the past month. I’ve made dramatic changes in my work with only 5 super simple and easy steps. This isn’t the formula to professional, magazine-quality photos, but they will certainly transform your food photography without a lot of effort.
Let’s start with a quick before & after:
April 26, 2020 
May 30, 2020
Hehe … and maybe one more!
April 19, 2020 
June 7, 2020
I see a pretty big difference — do you? And all with just these food photography first steps. 🙂
Here are the small steps with a big impact that I made to get from A to B:
1. Backdrops!
Adding backdrops to my little photography toolkit was the #1 game changer for me! Not only did it instantly make my scene seem so much more polished and refined, but made it easier to achieve a consistent look and style every time I took a photo.
Most importantly, it made me feel instantly more legit! It sounds silly, but setting up my own little mini “studio” made me feel less like a simple amateur food enthusiast and more like a food blogger. It made me feel more committed to learning more and improving my photography.
Making my own food photography backdrops was really easy to do, and they came out really affordable — less than $10 each! Check out the post to learn how to make your own. 🙂
Looking to purchase instead of DIY? Check out: Ink and Elm, Capture by Lucy, Bessie Bakes Backdrops, or Replica Surfaces for more affordable options. If you have more coin to spend, definitely check out Erickson Surfaces or Woodville Workshop.
2. A DSLR camera + Editing Software
What a learning curve! I started out with taking photos on the Program setting and choosing focal lengths at random from a 24-70mm lens 😅😅 and now I take my photos fully manual with a 50mm prime lens (and figuring out I like to underexpose my photos). Looking forward to learning more and looking back at this post to see how I’ve grown!
As far as editing software goes, I know that everyone recommends Lightroom. It’s definitely a powerful and easy-to-use program with tons of resources available online. However, I’ve been using RawTherapee. It’s a free, open-source software available on Mac and Windows that’s incredibly powerful! Although it’s less intuitive than Lightroom at first, but pretty easy to use once you get the hang of it.
3. Lighting: Windows and Bounce boards
Before, I used to just take my photos on my kitchen counter (not-so-good lighting). Sometimes, especially after my late-night baking adventures, these would be taken with some harsh fluorescent side-lighting. Oof.
Now I set up a little mini studio right by these big, south-facing windows in our kitchen. I bought myself a $2 foam core white board from Dollarama which serves as a perfect bounce board to keep this lovely lighting in my scene.
Check out my Instagram highlight showing the big difference that using a bounce board can make in your photos: https://www.instagram.com/stories/highlights/17861001307963193/
A photo of Barley checking out my home studio set-up!
4. Props (and more props)
Although most kitchens will already have some great props (cheesecloth, utensils, mugs and plates, measuring cups, etc.), I wanted some more cohesive ceramics that could tie everything together. I bought a couple of minimalistic plates and bowls at Oomomo with my mum to get me started. 🙂 When more stores open up, COVID concerns lessen, and things get a little more “normal”, I’m planning on visiting my local thrift store for some more vintage/rustic finds! (And share the haul on Instagram, ofc.)
5. Composition
This is still something I need to work on. Currently, my main goal is to use compositional rules more actively and with more awareness, rather than just “going with my gut” and guessing what looks good. Sometimes, placing objects or props randomly has worked, but I think practising using compositional rules more actively can help me to internalize them and be able to use them on autopilot at some point in the future. 🙂
Follow along with my learning process as I break down different photos into their different compositional techniques on my Instagram series, Learn with Me.
Here are some of the rules of composition that I’m trying to use more:
• Rule of Thirds
• Symmetry
• Framing and Layering
• Texture
• Negative Space
• Movement
• Waterfall Technique
6. Consistent Practice & Never stop learning
To finish off — I just wanted to say that I’m still not done. I’m far from done! There’s still so much more for me to learn and practice and implement. Hopefully you’ll stick around and join me on this lovely journey. <3
Complex carbs, cookies, and kisses,
Honey Lemon Thyme Muffins (with crumble topping!)
These honey lemon thyme muffins are so soft and delicious! Packed with lemon flavour, infused with thyme, and finished with a buttery crumble topping.
