Custard Pudding KitKat

Happy Easter!

In Japan they have quite the wide variety of KitKat flavors.

Unlike Canada....which I think only has "KitKat" flavor

and maybe if you look hard enough"Dark KitKat".

While I was in Japan I was able to pick up a few of these Japanese treats.

So I will do my best to share them with you. :D

Today's KitKat: Custard Pudding Flavor!

(68 Calories!)

(Observe the in-english easy-open directions. I love how almost everything in Japan is easy-open :D)
Looks: White Chocolate?
Smell: Sweet, Strong, Vanilla (Basically smells like powdered Jell-O pudding)
Taste: I'd say the the name is pretty accurate. Not pure pudding, but custard-pudding. Kinda like licking the bowl of a vanilla cake mix (we all know what that tastes like ♥)
Score: 5/5 I would buy these often if they were over here. I'd say its maybe even better than a regular kitkat.

I'm actually pretty sad, since I think I just ate the last one doing this review T_T.

(A Close-Up of Deliciousness!)

Chai Cake ♥

Well yesterday I baked a chai cake.
Not as delicious as when my mother makes it, but good nonetheless.
I slightly messed up the amount of baking powder >_>;
but it still rose nicely.
I recommend this cake for anyone who loves chai :D,
however Watkins is the only place I know of the get chai powder
(it's great to drink too.).
My mom sells the stuff, so we come by it easily.
For others...I guess you could order it online :)?

I admit it doesn't look as pretty as I'd like...
but we had company and I had to put the glaze on rather quickly.
(Didn't have time for it to harden nicely before cutting.)
Anyways here is the recipe:

Chai Cake

Ingredients
3 tbsp/45 mL Chai Latte
2/3 cup/160 mL hot water
1 cup/250 mL flour
1-1/2 tsp/7.5 mL Baking Powder
1 tsp/5 mL Cinnamon
170 g1/4 tsp/1.2 mL Cloves (Ground)
1/4 tsp/1.2 mL Ginger
1/4 tsp/1.2 mL Sea Salt
1/2 cup/125 mL butter or margarine
3/4 cup/180 mL granulated sugar
2 eggs
1 tsp/5 mL Original Double Strength Vanilla Extract

Chai Glaze
2 tbsp/30 mL butter or margarine
1-1/2 cups/375 mL powdered sugar
1 tsp/5 mL Original Double Strength Vanilla Extract
1/4 tsp/1.2 mL Cinnamon 170 g
Reserved 2 tbsp/30 mL prepared Chai Latte from cake recipe
Grated cinnamon stick (optional)

+Cooking Directions
Heat oven to 325°F/170°C. Grease and flour a round cake pan (8"/20 cm).
Stir hot water into Chai Latte until blended.
Measure 1/2 cup/125 mL for cake and set aside 2 tbsp/30 mL for glaze.
Mix flour, baking powder, 1 tsp cinnamon, cloves, ginger and salt.
Set aside. Beat sugar and butter in large bowl with electric mixer
on medium speed, scraping bowl occasionally, until fluffy.
Beat in eggs and vanilla until smooth and blended.
Gradually beat in flour mixture alternately with 1/2 cup
Chai Latte until smooth. Pour into pan.Bake for 25-30 minutes or
until toothpick inserted in center comes out clean. Cool 10 minutes;
remove from pan to wire rack. Cool completely, about 1 hour.
Spread Chai glaze over top of cake, allowing some to drizzle down side.
Sprinkle with additional cinnamon.
*For glaze: melt butter in 1-quart/litre saucepan over medium heat. Stir in remaining ingredients until smooth. Drizzle glaze on cake. If desired, grate cinnamon on top as garnish

Mennonite Fried Bread & Watermelon!

I've had this delicious combo before, and recently had it again,

so I decided to share it with the world!

(Or at least the one or two of you who read this.)

I haven't actually made any myself,

however next time my neighbors make it they said they will invite me over.

I too want to learn the mysterious ways of this food.

.

You can eat the bread with syrup or jam, however I prefer to eat it plain.

I am not one for tainting naturally, beautiful food.

The watermelon pictured above, although not seedless, was very sweet for so late in the season. All in all it was a great snack,

and reminded me of my Japanese friend

as we ate it together a few days before she returned home. Ah...memories.

.

Anyone else ever tried this delicacy?

I believe its proper name is Rollkuchen, or so my not-so-extensive-google-search tells me.

So Saucy....

Ah The Tomato!

Well we had received a bunch of tomatoes from friends.

(we still had quite a few left-over tomatoes, even after filling our sink, pictured above.)

So on Saturday my mom decided to put them to use.

We canned tomato sauce!

For pizza, lasagna, spaghetti...etc.

.

Above you can see all the spices added. I was the official mixer-girl. Although I had other unofficial titles, such as tomato-retriever, spice-dumper, and labeler, among other things.

This is the finished product. Turned out well from what I can see. Since I haven't actually tasted it since cooking....was fun though. The house smelt great after too; smelt a lot like when you make salsa.