Sunday, April 30, 2017
It's been a long time since i update my blog and this is the first one for year 2017. Have not been really baking since the busy period of Chinese New Year. That was a really busy time for me with the baking, cooking and spring cleaning. I'm so glad that it was over and I managed to squeeze in two short holidays of sightseeing and golf. That was great fun in the company of all the wonderful friends.
Finally got a push to start baking again. In fact, I baked 3 cakes all in all within 3 days. So happy to get that baking zest back and the cakes all turned out beautiful and delicious. Baked my nephew's favourite chocolate cake for his 19th birthday followed by this pure pumpkin cheesecake. This one is for the April babies in my cell group.
Saturday, October 15, 2016
Western carrot cake is a cake that is a dessert and sweet with carrot as the main ingredient. On the other hand, chinese carrot cake is called fried carrot cake or "Chai Tao Kueh" or 炒萝卜糕. It is fragrant and savoury and its main ingredient is white radish. These two are complete opposites. Which one do you like? I like both ....
This carrot cake recipe is take from my favourite book by Rose Levy Beranbaum. It is very flavourful and moist. I frost it with the slightly tangy cream cheese frosting to balance the overall flavor. Yummy ......
I have baked many of my popular pandan chiffon cake but this is my first attempt at baking pandan chiffon cake using gula melaka. It is indeed very delicious and full of pandan, coconut fragrance. You just cannot simply stop at one slice..... No pandan paste used at all. Just pure pandan juice. You can see the color is slightly dull green-brown due to the brown gula melaka.
Tuesday, May 17, 2016
Pardon my tardiness and procrastination in updating my blog. These cookies were baked months ago (I think before christmas last year), but I was just too busy during the christmas and chinese new year period followed by laziness to update my blog. It sure takes a little effort to take photos, upload into the blog and write (or I should say type) a little story about the food and the recipe. And here I am, finally taking the time to update my blog with these beautiful, irresistible and delicious chocolate chunk cookies.
Monday, March 14, 2016
Chocolate, banana and walnut are simple ingredients that are available most of the time in my kitchen. It was a lazy afternoon that spurred me to bake. Otherwise I would be just idling my time away. Why not bake a chocolate banana walnut cake for afternoon teabreak and breakfast?
Sunday, January 17, 2016
When rainbow cake was the IT cake few years ago, I wasn't attracted to it. Maybe I found it tedious (it really is) and having to use artificial food colors. Furthermore, the colors will not add any flavor to the vanilla sponge cake. I'm not one who's fond of using artificial food colors. I prefer the au natural.
Saturday, September 12, 2015
What inspired me to bake these little cupcakes? Hmm...., after tasting the cupcakes by Plain Vanilla at Yong Siak Street in Tiong Bahru enclave, I wanted to bake cupcakes that's soft, moist and light like theirs. Furthermore, I have vanilla swiss meringue buttercream in my freezer. A very good motivation since I do not need extra effort and time to make the buttercream. Not to forget the chopped peanuts too. Better use them while still fresh and crunchy.