ChunBuns from Miami: A New Level of Yummy

"Sweet Piggie" White Chocolate on Vanilla from my balcony at the W Miami.

There is new reason to take the trip to Miami, and it isn't the barmy nightlife, beckoning beaches, or tanned Chicas rolling their "R's" into the seemingly endless sun... Its for the sole purpose to bask in the glorious flavours of the one and only, ChunBun. The "Sweet Piggie" above, topped with white chocolate-dipped bacon, would cool off in the Atlantic if it could, its that hot right now. I read about them in the November 2011 issue of ELLE while on a casual stroll on the treadmill, and thank goodness I did, otherwise my impending trip to Miami would have been simply less than outstanding. I'll let the pictures speak for themselves...

Good things come in pink packages.

My lovely assortment...

"Chunky Monkey" - This was hands-down my favourite. Banana cake with a chocolate centre, rich chocolate ganache on top, finished with a choco-dipped banana chip!

Revealing the "Chunky Monkey" centre...after a bite or two.

Their slogan "Be prepared to bite into a piece of heaven...in a bun" is no joke, except they missed the detail "a new level" of heaven. It took Roman chariots to pull me away from devouring the bunch.

"Sweet Piggie" Chocolate. Vanilla cake, chocolate centre, rich chocolate ganache on top, finished with choco-dipped bacon.

"Sweet Piggie" Chocolate nearly devoured.

"Bunny's Carrot" - Carrot cake with white chocolate centre, cream cheese frosting on top, finished with a cinnamon/white choco dipped pretzel. Can it get any better?

Effortlessly moist and sweet...

"Banana-Rama-Licious" - Banana cake, dollop of cream cheese frosting on top, coconut flakes, finished with a white-choco dipped banana chip. 

Their selection doesn't stop here... Check out their website for more flavours they have on offer including the "Ah-MAIZ-Ing" - a sweet cornbread cake with lemon icing. Don't forget to note that they have made miniature versions called ChunnyBunnies for easy tasting (and perhaps less calorie intake.) 

I of course had to look the part if I was going to be seen eating such a show-stopper of a cake... I opted for the spring 2012 trend of colour blocking while in the Miami heat....

Céline Cabas Bag. I'm healthily obsessed.

At the W Miami

 










             




















So the burning question...WHERE can I get ChunBuns? You can pick them up at their kitchen in Downtown Miami, or have them delivered (which is what I did.) At the moment, they only deliver in South Florida, but they're soon looking to expand their shipping nationally (no pressure ChunBuns!!) May I stress, it was the friendliest and most personalised service I have ever experienced from a bakery. It made the whole experience just that much better. Great service still exists! 

Order at yummychunbuns.com

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Year of the Dragon

In honour of the Chinese New Year this past Monday, I took a trip to Chinatown to satiate my appetite for red bean cake and sesame balls. Although these are certainly acquired tastes for those not familiar with the slightly sticky, savoury sweetness, they are a must try any time of year. Having only been to Chinese bakeries in Toronto, London and throughout China, I wasn't well acquainted with those in New York...yet. Then I stumbled upon Fay Da Bakery...

According to the Chinese Calendar, this is the Year of the Dragon and although it doesn't officially start until February 4th, I'm putting on my dragon head early. This, after all, is the year to do BIG things according to DuanDuan Li, an Asian Studies professor at the University of British Columbia, and is the year of accomplishment. Forbes.com has even hypothesised that the year of the Dragon is good for the stock market. Did I just mention the stock market in the same topic as food? Sorry...

With several locations in New York, Fay Da Bakery has an array of baked goods where Eastern delights meet Western treats, including Tiramisu right alongside a mango cup... 

Lotus Seed Pastry made from the seeds of a lotus flower.

The dessert counter

A popular egg custard tart.

Chinese dumplings and rolls steamed to perfection.

Taro Buns

Read more about Fay Da Bakery here

I loved the tiles outside the bakery... And I would put them in my home. If anyone knows where to buy them, do let me know.

Now that your computer screen is all wet from trying to lick the Taro Buns, consider how much you'll drool over these elaborately stunning haute couture gowns from China. Italian fashion guru Roberto Cavalli even took note, incorporating Chinese lines and aesthetics into his designs.

Chinese blue and white vases with dragon motif

Cavalli silk dress, 2005

An updated rendition of the blue and white dragon motif at Qi Gang, paired with black is stunning...

Qi Gang, 2012

I read today (article here) that China is the second largest consumer of luxury goods in the world... That said, I expect (and hope) to see more Chinese aesthetic influence in Western fashion trends to come. 

      

NE TIGER Couture, 2012

NE TIGER Couture, 2012

NE TIGER Haute Couture, 2012

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The Delights of Bollywood

Photo courtesy creme-delicious.com

I'm delighted to share my newest confectionery find of Bollywood proportions. I'm still in awe at the exquisite mystery of these henna-inspired petits fours. These delicate and ornate little cakes are the epitome of haut craftsmanship. The decorator, Sandy Patangay, employed her henna tattoo designs and skills to master her new cake decorating business Crème Delicious. She's gone on to be featured in the likes of Oprah magazine and MarthaStewart.com. I'm dying to get my hands (and mouth) on one in-store, but for now they are only available online at creme-delicious.com. They are so beautiful in fact, that the company ought to put a card in the delivery box saying "Yes, you're allowed to eat these."

creme-delicious.com

After tearing my teary eyes and watering mouth away from her website, I couldn't help but think of new fashion trends I keep seeing... inspired by Bollywood. But in actuality, these fleeting western fashion trends are inspired by something much more deeply rooted - that is the ancient cultural artistry of India  (historically henna designs can be traced to Morocco and throughout the Ottoman Empire as well.) So now, Christian Louboutin and Karl Lagerfeld at Chanel are jumping on the bandwagon and I'm not sure what took them so long...

The Bollywoody, Christian Louboutin. My 'Loubs pale in comparison.

Christian Louboutin

Chanel show in Mumbai (Bombay) tailored to all things Indian.

Don't forget to order some online...

creme-delicious.com

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The Big Apple Muffins (Gluten, Sugar, Dairy Free)

I was looking up quintessential New York desserts the other day and the apple muffin was first among the best, alongside the likes of the big bad NY cheese cake. I'm sure die hard New Yorker construction workers munching on apple muffins during their break wouldn't appreciate that I made these ones gluten, dairy, (and how dare I) sugar free, but I know those considering their waistline this time of year wouldn't mind a healthy version of their favourite muffin... Bake these as a moist and sweet breakfast treat for a welcome burst of energy on sleepy mornings.

The Big Apple Muffins (Gluten, Sugar & Dairy Free)

2 large eggs
2 Tblsp coconut oil
1 cup unsweetened apple sauce
1 cup agave nectar (amber)
2 tsp vanilla extract
2 cup brown rice flour
1 cup flax meal
1/2 cup Chia seeds
3 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
2 tsp all spice
2 medium sized apples, peeled and chopped into small chunks
handful of chopped walnuts

- Preheat oven to 350F.

- In a medium bowl, briefly whisk the eggs, then add the coconut oil, apple sauce, agave nectar, and vanilla extract.

- In a large bowl, mix the brown rice flour, flax meal, Chia seeds, baking powder, baking soda, cinnamon, and all spice. Peel and chop the apples and add to the dry ingredients. (The apple chunks coated in the dry mixture will prevent them from sinking to the bottom of the muffin during baking.)

- Add wet to dry ingredients and combine. Put heaping Tblsp. full scoops of the batter into greased muffin tins (I greased them with coconut oil) and top with a few chopped walnuts. Bake for 10 - 12mins. Makes about 20 muffins.

Speaking of Big Apples, Anna Dello Russo rocks them as a head piece. Fruit themes come and go in fashion trends, but this fruit-as-a-headpiece certainly leaves a lasting impression.

Anna Dello Russo, HarpersBazaar.com 

Shop Fruit Trends!

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Poppy Seed Strudel & Kolache Party

Poppy Seed Kolache

I think I'm genetically predisposed to love poppy seed. All the women on my Mom's side of the family can't get enough of it, and I'm no exception. It must be something about the mild sweetness combined with a sticky yet grainy texture... or maybe its the weighty flavour which sticks to your gut and grounds your soul. Dramatic? Of course it is! Just look how it oozes out of those cavernous folds of light, soft pastry beckoning a heavy bite.   

Poppy Seed Strudel

Kolache (pronounced Koh-LAH-kee) is a Czech sweet bread, and Strudel is a very popular sweet bread in Eastern European cultures like Poland and Germany, each having their own take on the bread. Strudel of course is German literally meaning "whirlpool" with several variations on the bread like mohnstrudel (poppy seed) and apfelstrudel (apple). Having Eastern European heritage myself, I'm almost sure my taste for poppy seed has been etched into my bones.


Poppy Seed Strudel & Kolache 

4 cups all-purpose flour

1 package active drive yeast

1/2 tsp ground allspice

1 cup whole milk

1/2 cup butter

1/4 cup granulated sugar

1 tsp salt

2 large eggs

1 tsp vanilla extract

2 can Solo Poppy Seed Cake and Pastry Filling

Handful raisins

12 toothpicks

For brushing egg wash:

1 egg

1 Tblsp whole milk


1. In a large mixing bowl combine 2 cups of flour, yeast, and nutmeg.

2. In a medium saucepan, on low heat, heat and stir 1 cup milk, 1/2 cup butter, granulated sugar, and salt just until warm (not a simmer) and the butter almost melts. 

3. Add milk mixture to dry mixture along with the two eggs and vanilla extract. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for about 3 minutes stirring in approx 1 cup of the remaining flour until the dough becomes smooth (not sticky). You could also mix by hand, but will take longer!

4. Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour (approx. the remaining 1 cup) to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Place dough in a lightly greased bowl, turning once to grease the surface. Cover; let rise in a warm place until doubled in size (for 1 to 1-1/2 hours).

5. Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest 10 minutes. Grease 2 baking sheets.

6. Roll each dough half into an approx. 12x6 inch rectangle, about an 1/8 inch thick. Cut off excess edges to make straight edges - reserve the excess edge dough.

For the Kolache:

1. Cut each rectangle in half, then 
into 6 squares. Using only 1 can of Solo Poppy Seed Filling, spoon a heaping tablespoon of poppy seed filling onto the center of each square. Add a few raisins to the top of the filling. Brush the four corners of each square with water. Draw the corners up and gently press together. Secure with a toothpick. Place on well greased baking sheets, 2 inches apart. Cover; let rise in a warm place until nearly double (about 35mins). Directions as shown below...

2. Brush each with an egg wash made with one egg beaten with a tablespoon of milk. Bake at 375F for 12 to 15 minutes or until golden. Transfer to wire racks, and cool completely before removing toothpicks.

***Please note you could use the excess dough to make more Kolache, but I like a variety so made a strudel.***

For the Strudel:
1. With the remaining excess dough (that was cut away to make the rectangles for the Kolache), roll out into a rectangle approx 1/8inch thick. Thinly spread 1/2 - 1 can of Solo Poppy Seed Filling over the rolled out dough. Sprinkle raisins over top of the poppy seed filling. 

2. Taking one edge, roll the dough into a strudel. Cover and let rise for approx 30mins. 

3. Bake at 375F on a greased baking sheet (one used for the Kolache) 30-35mins. Allow to cool completely, sprinkle with powdered sugar (optional).  

If poppy seed will make you think of any fashion trends, take note of statement sweaters and round sunglasses reminiscent of the 80s.

Sunglasses by The Row for Linda Farrow at LindaFarrow.com

Round sunglasses go well with a statement sweater...

 Image elleuk.com

**Starting on Thursday, January 26, check out other potluck dishes fellow gojee contributors shared. Go to gojee.com and enter “gojeepotluck” into I Crave.  You can also follow #gojeepotluck on Twitter.**

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