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

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Make it yourself: No-Recipe Amazing Banana Bread

Who doesn’t love Banana bread? Grab some ripe bananas and make some!

what you need

3-4 overripe bananas (I am judging you if you use raw bananas a.k.a if it doesn’t have any black spots)

1:1 Ratio of Sweetener and Flour *REMEMBER THIS* = 2 Cups of Flour : 2 Cups of Sweetener

1/2 cup sugar already coming from bananas

1/2 cup white sugar (it helps with browning)

1/2 cup honey/maple syrup

1/2 cup brown sugar

OR whatever sugar you have! just use the SAME amount of sweetener as Flour

1 egg (sorry vegans this time!)

1/2 cup of oil – I love to use a mix of coconut oil for healthy fats and butter for taste!! Best combo.  Or you could use all vegetable oil or veg oil/butter.  Don’t use olive oil because it has a distinct taste.

1/2 tsp baking powder

1/2 tsp baking soda + splash of vinegar (This basic science class reaction helps the bread rise! Vinegar will evaporate and you won’t taste it)

1 tsp Cinnamon

Chopped walnuts or pecans or Chocolate chips (Optional)

what to do

Line your Bread tin with parchment… or don’t. And regret it later.

Dry Ingredients: Sift into one bowl the Flour, Cinnamon, Baking Powder, Baking Soda

Wet Ingredients: Using a bigger mixing bowl, mash Bananas, add egg, sugars, oil, and splash of vinegar and mix thoroughly.

Add Dry to Wet in batches and Gently Fold in, no need to over stir.

You should have a thick but flowy batter; Pour into the bread tin.

Bake at 350 F for approx 55-60 minutes.  Check at 50 minutes by poking the centre with a tooth pick.  If tooth pick comes out without batter stuck to it, you can remove from the oven.

Last thing: Wait for the bread to cool down a bit please before cutting into it and EATING IT ALL.

Don’t blame me if y’all burn your tongues because you didn’t listen.

Enjoy!

xoxo

Boki

Make It yourself: Vegan Almond Butter Cups

Hey you! Here’s a delicious and healthy and VEGAN recipe that’s packed with protein and awesome fats that is great to eat after a workout… or anytime if you’re me. Honestly life is too short to pass up Sweet treats.  There’s no baking involved; you just need a freezer and some patience.

Makes 8-10 Almond Butter cups

what you need
1/2 cup almond butter
1/3 cup coconut oil, melted
1/3 cup maple syrup
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

Enjoy!

Let me know if you try this recipe and share it with your friends! Share the nut butter love!

Actually please make it and then give one to a meat lover and see if they still complain about vegans.