I’m still alive!
puppeh update! – week 2.5
The puppies are now 2.5 weeks old. They’ve finally opened their eyes, gained some weight and also starting to get on their legs and wobble!
+ 4 more after the cut!
puppays!!
Well damn, so much for working on this blog. It’s actually hard to keep up posting on this journal with so much distractions. I’m not giving up though!
My dog Pocky gave birth to two puppies on November 19th 2009. They’re crazy adorable and fuzzy and all sorts of things that’ll make you want to squish them to death.
Thank god it was only two because I don’t think I would have been able to deal with 7 puppies running up to me every morning and yapping.
more photos below the cut!
So I splurged a little…
I bought myself a SumoSac Couple, a “higher end” beanbag from Sumolounge a few weeks ago and it just arrived. The puppies love it.
Probably the most expensive dog bed one can buy!
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Green Tea cupcake/muffins with lemon icing, Attempt 1.
Eek, it’s been almost a month since my last update! I’ve been busy job hunting so it has taken up much of my time. But at least I did some baking!
I’ve always loved the green tea pastries/bubble tea/treats that you can only find in asian supermarkets or in Chinatown. One day I found a bag of green tea powder and I decided to give it a try. I made some green tea cupcakes with it! I guess it’s technically a muffin due to its size and lack of icing. I also should have used wax paper. As you’ll see in the cut, the muffins/cupcakes got stuck and the top would rip off when I’d attempt to remove it.
I used another recipe that I found online and did some slight variations to it. I just substituted the cocoa powder for green tea powder and replaced the food coloring with green.
* 1/2 cup butter
* 1 1/2 cups white sugar
* 2 eggs
* 1 cup buttermilk
* 1 fluid ounce red green food coloring
* 1 teaspoon vanilla extract
* 1 1/2 teaspoons baking soda
* 1 tablespoon distilled white vinegar
* 2 cups all-purpose flour
* 1/3 cup unsweetened cocoa powder Green Tea Powder
* 1 teaspoon salt
Please note: 1/3 cup of green tea powder is a bit TOO MUCH. I would suggest putting only 2 teaspoons and add more according to taste to your batter. I used 1/3 cup of green tea powder and it ended up being VERY strong. I’m generally used to having my green tea extremely dark and murky, but most people wouldn’t be able to stomach its strong bitter taste.
If you’d like to know where to get green tea powder in Montreal, I got mine in Marche Hawaii in St-Laurent, located beside Sushi Palace/Maxi & Cie/Bombardier. Many people would go all over that I should be using matcha powder because it’s higher quality, but this should suffice for now. If you do know where to get matcha powder in Montreal, please tell me 
This is actually my first time using buttermilk and vinegar when baking and it made a HUGE difference. The texture was more cakey and soft compared to my past bakes.
To counteract the bitterness of the cupcake, I put some lemon icing on it (poorly). I’m no cake decorator! I also thought the cake would be green inside, as the batter was also green and thought that the powder itself would provide the color, but it was all brown. Maybe I should have put more green food coloring? I’m all up for suggestions on how I could improve the recipe.
More photos to be found after the cut.
