MAKE IT YOURSELF: 3 Ingredient Almond Butter Fudge Cups

Dear Lovely Readers,

I have a delicious and healthy recipe for all of you out there with a sweet tooth!  This is an Almond Butter fudge that you can make with just a microwave, a spoon, and a bowl. Super easy! The hardest part is waiting for them to freeze up, honestly.

almond-butter-cup

Makes 8-10 AB cups

What you need
1/2 cup almond butter
1/3 cup coconut oil, melted
1/3 cup raw honey
3/4 cup rice krispies (optional)

What to do
mix first three ingredients together until combined
stir in rice krispies if you’d like (it adds a REALLY NICE crunch! do it!)
pour into a lined cupcake tin
freeze for a couple hours

Take them out and let them thaw for a minute or two before you bite into them.
They will melt in your mouth and your day will be instantly made!

I hope you give this simple but delicious recipe a try and LET ME KNOW what you thought of them in the comments! I want to know.

 

Love, Boki

FOODIE DIARY: WOOFLES AND CREAM

Hello Again! ❤

So homegirl here is always down for novel dessert ideas, and I was really turned on by the idea of a Fluffy warm HK-style Egg Waffle (or Chicken egg Boy) with Ice cream when I heard about it.  I mean they have ice cream on a Belgian Waffle, or Ice cream inside a Fish Waffle (the adorable Korean ones)… so this actually sounds amazing and palatable.  The price point of these waffles aren’t too bad either, they will set you back maybe 6-7$ max.

I got the black/white Sesame waffle with a Mixed ice cream (vanilla-matcha swirl) and the bae got the Cookies and cream waffle with Matcha ice cream.

Now you’re probably wondering if I am going to talk about the “But”.  Well yes…

First of all, this place isn’t at a very prime location; it’s at Peachtree plaza, so quite east in terms of Toronto.  Secondly, the store is so small and understaffed and really needs better investors (my boyfriend actually asked the cashier why don’t they get more investors, lol)  and as a result, we had to wait 30 minutes to get our waffles.

Lastly, and most importantly, the waffle wasn’t exceptional.  It was barely warm and not crispy enough on the outside and fluffy soft on the inside like the Tin Tin ones from Pmall.   The ice cream wasn’t bad though, but how could you mess that up, right?

Overall, the dessert itself is nice as an after-dinner type of thing, but don’t expect it to be amazing and mind-blowing. Because it just wasn’t.   I do feel bad for the tiny little under-staffed store though.  They’re trying their best.

If you go try this, let me know if you like it!

xo

Boki

FOODIE DIARY: FRESH OFF THE BOAT

Hey lovelies!   I’m so excited to write a post about this place because I’ve been seeing the hype on instagram for a couple weeks now, and my love for lobster rolls is unbounded, so I had to come try this!

Fresh off the Boat is located at Queen / Spadina; it’s a tiny little shop, so tiny it’s easy to miss, and there’s a vintage, nautical decor happening here.  The menu is short and simple, laid out on one of the walls, and I chose the Lobster Roll (14.95 + tax).  They have a whole shelf full of Sriracha bottles and a little utensil station with Lemon water if you fancy.

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On the other wall there are photos and artwork of fishermen and fish, and Rope hanging from the ceiling, going with the Nautical theme.

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Anyway, on to the FOOD!  My lobster roll was indeed amazing, with a buttery bun and the lobster meat was well marinated and buttery.   I added Sriracha and lemon juice to top and omg, I can’t.  Also, the fries were really good, crispy on the outside and tender mushy on the inside.  I honestly have nothing bad to say about this place other than the price.  For around 16$ that I paid, the roll was tiny, probably the size of my palm and I finished it in 2 minutes.  So you can imagine.

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My friend got the Softshell Crab sandwich, and that was BOMB, from what I tried of it, but I can’t say too much because I didn’t eat the whole thing! 🙂

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Overall, I think Fresh Off the Boat is definitely worth the hype and worth trying, but I wouldn’t choose to go back again because of the price.

Hope you enjoyed this post and I’ll see you at the next one 🙂

xo

Boki

FOODIE DIARY: MILDRED’S TEMPLE KITCHEN

Hey loves!

So yours truly is obsessed with Instagram (follow me @bokikwok !!!) and I honestly have been seeing so many people rave about how great these pancakes at Mildred’s are and I just HAD to try them.  I made my boyfriend go with me as my “birthday meal” instead of a usual fancy dinner.
scones

We started with some scones of the day, and we got the original Buttermilk one and a Blueberry scone.  Girl at this point I was already so hyped for ONLY the pancakes like I had tunnel vision, but these scones were amazing!  I didn’t expect anything less from Mildred’s.  The whipped butter was awesome with the scones which were already hella crumbly and buttery but the plum marmalade thing on the right wasn’t as great.
Mildreds

Okay, so THESE were the Insta-famous Blueberry Pancakes that EVERYBODY is obsessed with.  What is the verdict?  They were super fluffy, buttery, rich, and the blueberry compote was amazing too with it.  There was also a subtly lemony flavour that cuts through the richness of the cakes.  These are not your typical flat, lifeless, and soggy pancakes, my friends.  The bae and I had problems trying to finish this by ourselves.  Seriously.

The only downside to these fluffy pancakes was that in order to get them so fluffy and airy there is alot of butter in them.  At some point I felt like the buttery-ness was too much.  The sweetness of the syrup was also too much for me too; the bottom of the pancake was saturated with maple syrup which made it too sweet to eat.

Overall though, I had an amazing experience at this place and would definitely come back here to share the pancakes with my girlfriends (Boyfriend doesn’t like brunch).  These babies are definitely made to share.

*WARNING* Do NOT attempt to try to devour the entire stack on your own! Heart attacks impending. *

If you try Mildred’s or this post has inspired you to try it, let me know if you like it!

xoxo

Boki

MAKE IT YOURSELF: MANGO COCONUT CHIA PUDDING

This really is a breakfast to throw together the night before and look forward to the next morning.
Delicious mango chunks and creamy coconut pair so perfectly together and who doesn’t love pudding?
Can’t get enough of coconut + mango combinations …

what you need
1/2 cup coconut milk* (I use full fat)
1/2 cup almond milk*
3 tbsp chia seeds
1 tsp vanilla extract
handful frozen mangoes

what to do
combine chia seeds, vanilla extract, coconut milk and almond milk in a glass
stir very well
mixture should get slightly thicker as chia seeds absorb liquid
put pudding mixture in fridge overnight
take out a handful of frozen mango chunks and let thaw in fridge overnight
next morning: combine mangoes and thickened chia pudding

*note: I prefer a very thick coconutty pudding, but if you don’t want it so thick you can use more almond milk or just omit the coconut milk altogether
but keep ratio of 3 tbsp chia seeds : 1 cup liquid for chia seed pudding
(too little liquid and seeds don’t turn to gel; too much leads to a watery mixture that isn’t a pudding)

enjoy your healthy breakfast!