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.
Tuesday, May 17, 2016
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.
Thursday, August 27, 2015
A rich and creamy cheesecake taken from Rose Levy Beranbaum's The Cake Bible. I adapted the recipe to include a digestive biscuit base to lend a crunch to the creamy custard. I don't normally bake cheesecake. It's just simply too rich, but delightfully delicious. It's perfectly fine to indulge in it occasionally. I baked this cake for my niece's 13th birthday. No more chocolate cake request from her. Vanilla cheesecake is her new favorite.
Friday, July 24, 2015
Feeling nostalgic? I miss those good old traditional little cakes topped with sweet-salty buttercream. These little cakes usually come in a box of 10 and given to relatives as part of an upcoming wedding celebration. The cakes usually come in small rectangular size of different flavors and colors. I remembered my sister, brother and I trying to reach out to our favourites before they ended up in each other's stomach. The decorations were simple - piped buttercream dotted with cherries, rainbow sprinkles, chocolate sprinkles, edible wafer flowers, chopped peanuts or almond flakes. Back then, cakes are a luxury. Just like durians. I remembered my parents would spread out newspaper on the floor before opening up the thorny fruits. All of us would then compete how fast and how many of the pungent fruit we could eat. Imagine having one fruit in the mouth and the other hand holding on to another fruit. It was a luxury my family enjoyed. To finish off the durian feasting, my mom would put salt water on the durian husks for us to drink. It's supposedly to clear the heat in our body system as durians are considered heaty food. We would wash down with mangosteens too if they were available because mangosteens will neutralize the heatiness of the durians. Such wonderful and memorable good old days. Nowadays, I can eat all the durains I want at my own pace as my children and hubby don't fancy this pungent, thorny fruit. Not so exciting anymore ... Food always taste better if we have to fight for it. Don't you agree?