Cinnamon Rolls: Ooey Gooey Goodness

The weather outside is frightful…or becomingly so. As we enter into the cold months, I find ways in the kitchen to warm the body, heart and soul. The cold, crisp winter air chills you to the bone. There is no better comfort than to feel the warmth of the oven, watch buns bake and to have the smell of cinnamon and sugar fill your home.

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I LOVE CINNAMON ROLLS! (And it’s probably safe to say that you do too.) These sweet, sticky, oozing buns full of cinnamon flavour are something I can’t refuse. It’s a mystery why I hadn’t tried baking these sooner! The satisfaction of creating each gorgeous little bun, and perfect cinnamon swirl, is unsurpassed.

I’ve had my share of different cinnamon buns from all over the place and some are definitely better than others. A good friend of mine baked a batch last month and brought me a couple (I have the greatest friends!). I had to make them for myself, THEY WERE DELICIOUS, and so she sent me the recipe that she used. The original recipe is from The Pioneer Woman, Ree Drummond, who has a wonderful blog, great recipes and a cookbook. I made a few slight changes and cut the recipe in half, because who could eat 50 cinnamon rolls!? I mean, I could…but I wouldn’t… πŸ™‚ Continue reading

Blog Awards & Feeling Thankful

I want to take a quick moment to express my sincere thanks to all of my friends and followers for taking the time to read my posts, try my recipes and share ideas. I have made some amazing friends through this blog! It is so wonderful how our love for food, flavours and life itself have brought us together!

This Hungry Kitten wouldn’t be the blog it is today if it weren’t for all the support and love I get from all of you! πŸ™‚

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Here’s a little love back, from a heart-shaped Black Pearl oyster. Had to pinken it up a bit with red wine mignonette. πŸ™‚

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Homemade Chinese Fish Balls…The Way They Should Be Made

Fish balls are a staple in many Asian homes. In Hong Kong they are a popular street food. There are as many fish ball stands in Hong Kong as there are hot dog stands in North America. They can be eaten on their own, fried, boiled, with noodles, in curry, in hot pots, on skewers, barbecued or any way you can think of cooking them! All ways are delicious!

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As delicious as they are, it shocked me when I looked into what ingredients were used in most store-bought and restaurant-served fish balls. If you read my earlier fish ball post, you’ll recall all the details. If you missed it, you can check it out by clicking here. It also includes a recipe for a healthy alternative to the traditional Asian fish balls (crispy pan-fried fish balls).

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I’ve received a lot of comments and requests for me to post a recipe for homemade, traditional, Chinese fish balls. So, as I promised a few months ago, I did some research and tried it out on my own. Making your own fish balls, or fish paste, obviously takes more time and effort than opening a frozen package from the store, but it’s definitely worth the effort if you want your food fresh, preservative-free and without added fillers in the ingredients. Continue reading