December 19, 2014
December 3, 2014
This is one of my all-time favorite dessert to bring to Christmas parties. I fell in love with Profiteroles when I tried them in Italy a decade ago. Profiteroles are basically cream puffs or as the French would say “choux à la crème (shoo ah lah krem) filled with either whipped cream, custard, ice cream, drizzled with warm chocolate sauce on top...
December 1, 2014
November 21, 2014
November 18, 2014
I know many people are obsessed with light, spongy, fluffy, chiffon cakes. This recipe is quite the total opposite, so am I. I’m obsessed with dark, rich, moist cake. Oh, and it MUST be chocolate. I can’t think of any other cakes that are dark. Today is my hubby’s birthday, who just turned 30-something today (not sure if he wants me to mention his age here hee hee)...
November 17, 2014
Crème Caramel is another of my favorite childhood dessert. I remember helping mom mixing the instant powder (vaguely recall the brand to be White Wings?) into hot water and separating them into small bowls to set in the fridge. Yeah, unlike the “strawberry generation” these days, during my time, we gotta work hard for our meals (haha, okok, maybe a little exaggerated but you get the idea )...
November 14, 2014
November 12, 2014
I can safely say vanilla is the most universally accepted ice-cream flavor. Notice how pies, crumbles, brownies are always paired with vanilla flavored ice-cream? I rest my case. From my chocolate ice-cream post last month, there were requests for a no-machine recipe. So as promised, here is one using only 3 ingredients! The result of this product is smooth and creamy, giving the machine-churned ice cream a run for their money.
November 7, 2014
What’s the difference between banana bread and cake? They are almost similar except a subtle difference in the taste and texture. Banana bread is not as sweet as banana cake and has a heavier and drier texture. Banana cake, being a cake, embraces the full sweetness of a dessert (of course, you could adjust the sugar level) and is generally lighter and moist...
October 31, 2014
I can’t remember when the last time I celebrated Halloween was. Wait...I remember - 2009 Halloween Horrors @ Night Safari. Both daughter and I were dressed up as a pirate and fairy respectively. Haha, not that crazy but at least we bothered to. Now that she’s in her teens, the last thing she would want is to hang out with her mom. Oh well, I’ve been through that stage...
October 27, 2014
Robertson’s lemon curd. Does it ring a bell to anyone? It was certainly one of my childhood favorite jam spread (the other is Marmite – I know, I know, some of you are going “ewww”). Sadly, I can’t find the lemon curd here anymore. I still remember collecting all those golliwog batches that we redeemed by peeling off the tokens from the jar labels. I must’ve been about 8 years old? Too long to even remember...
October 22, 2014
On a scale from 1 to 10, I think the level of difficulty to making a perfect sponge cake is 6/7 (ugh, I can’t decide). Now, don’t confuse this with Chiffon cake. Like its name, Sponge cake has a firm yet aerated texture, similar to a sea sponge, while a Chiffon cake is a very light cake and usually vegetable oil is used instead of butter. You’ll also need a tube pan to make a successful Chiffon cake. Anyhow, that’s another story. Let’s go back to sponge...
October 17, 2014
My daughter loves her churros. Whenever we visit Universal Studios Singapore, it is a must-have snack for her. They must be at least 12 inches long? I have fond memory of us queuing at the churros counter, waiting patiently for the staff to fry up those floury babies and rolling them around in a deep tray of sugar-cinnamon mixture. Daughter and I would huddle together and devour the stick of churros efficiently. Ahh…sinfully good memories...
October 13, 2014
As promised, here is my take on the key lime pie recipe. That being said, I'm not using key lime as they mainly grown in Florida, US. I haven't seen any in Singapore. I'm using large Thai limes, which can be found in major supermarkets here. You can also use the medium or small limes but that means you have to spend more time squeezing the juice. This is really an all-American dessert, using lime juice, condensed milk and egg yolks. Sorry health fanatics, you may just want to exit this page now. I've also replaced the graham crackers for the crust with digestive biscuits.
October 8, 2014
Some of you might have seen my molten chocolate lava cake recipe a few weeks ago. I've received many positive feedbacks on how their cakes are finally flowing. Two thumbs-up if you are one of them! But alas, I realized not everyone has an oven readily available (i.e my sis) and what happens if you have the sudden urge to have some chocolate cake?? So, I've done some extensive research on substitute for ovens and guess what, the next best baking tool is microwave! Yeah, I'm actually not a big fan of using microwave, it's just not me. I'm more of an oven person (haha, if that makes any sense). But trust me, this recipe works so beautifully using the microwave and best of all, you will be able to savor your mug cake in less than 2 minutes! Although there is no "molten" effect, the end product is moist, gooey and oh-so-mmm. I've given an upgrade to the original recipe by adding in 2 of BNF secret ingredients*!
September 17, 2014
Molten chocolate lava cake is a cross between a chocolate cake and soufflé. Other names used are chocolate fondant pudding or chocolate lava cake. Whatever name we like to call it, we can all recognize a MCLC by its signature oozing gooey centre. In this post, I'm going to show you just how easy it is to make this restaurant quality dessert at your own home, even for first-time bakers! You might want to do a test run on this recipe to be sure of the cooking time and the desired consistency. Mine was perfect in 10 minutes. This recipe has been tweaked to serve 2 so feel free to increase the the ingredients accordingly. Oh, another piece of good news. If you want to prepare the cake mixture in advance, you can! Just cover the ramekins with cling wrap and pop it in the fridge. Take them out about 30 minutes before baking.
September 5, 2014
Fans of dark chocolate will love this. Its deep, dark and mysterious. Ok, maybe not that mysterious since there are tons of dark chocolate ice cream recipes readily available. I guess dark chocolate is an acquired taste. I'm talking about 70% to 85%. Dark chocolate lovers will probably relate to the %. I've tried a few different recipes and found this to be just right.
September 3, 2014
Since I made the mini apple crumble on Monday, my family has been requesting me for my apple turnovers. How can I say no to them, right? The ingredients and steps are pretty similar to the apple crumble. Just that I had to get more apples since I used up the remaining on Monday. Always happy to pop down to the grocery store and somehow, I always managed to fill up my shopping basket with items other than on the shopping list. My version of a walk-in wardrobe is a room with shelves filled with all sorts of spices, ingredients, cooking tools, left right centre (think Masterchef pantry).
September 1, 2014
Found some granny smith apples lying in my basket of oranges. What I can do with 3 of them? I've just finished giving the oven a good scrub down (I can't remember the last time I did it, oops) and really not in the mood to make anything complicated, or rather, anything that involves in heavy cleaning up. Hmm...I know... apple crumble! What better way to reward myself than with a warm, delicious dessert with my favorite crunchy granola topping?