October 11, 2017
bear naked food easy baked blueberry cobbler

Easy Baked Blueberry Clobber

September 13, 2017
bear naked food no-bake salted caramel granola squares

No-Bake Salted Caramel Granola Squares

August 11, 2017
Bear Naked Food ultimate perfect chocolate cupcakes

Ultimate Perfect Chocolate Cupcakes

July 5, 2017
Bear Naked Food cocktail sausage roll

Cocktail Sausage Roll

June 9, 2017
Bear Naked Food Carrot Pistachio Muffin

Carrot Pistachio Muffins

May 31, 2017
Bear Naked Food moist chocolate chip bundt cake

Moist Chocolate Chip Bundt Cake

May 12, 2017

Sweet Potato Chocolate Chunk Muffin

Muffins are really just cakes baked in small cups and they appeal to almost everyone. Today’s Sweet Potato Chocolate Chunk Muffin might sounds a little unusual yet, it is totally worth trying. Who would have thought of marrying sweet potato and chocolate chunk in a muffin? Well Martha Stewart did...
May 10, 2017

Flourless Cloud Bread

Since I saw this Cloud Bread making waves on the internet some time last year, I’ve been wanting to give this super easy 4-ingredient recipe a try. Now, traditionally, one of the crucial ingredients for bread making is flour, yet this recipe calls for none. The method resembles very much like making a soufflé yet less complicated so there is no really no messing up on this one (I hope). The only thing you'll want to take note is the whisking of the egg whites. When the instruction states beat egg whites until STIFF peaks, you must really beat them till STIFF peaks. The stiffer the better. That way, your cloud bread will hold their shapes well when you transfer them onto the baking tray...
May 3, 2017

Homemade Baked Beignets

These soft, pillowy bites of yeasted dough are as delicious as they look. Oh, for those of you who are not acquainted with Beignet, it is usually made with yeast, bread flour, evaporated milk, deep fried and dusted with a generous coating of icing sugar. Think of it as the cousin of churros. This no-machine needed dough can be easily mixed together by a wooden spoon or hand and instead of deep frying them, I popped them into a preheated oven of 180°C/350°F and baked them to golden brown perfection. You could definitely deep fry them as well in medium hot oil for a couple of minutes...
April 28, 2017

Chocolate Layer Cake with Caramel Ganache

Truth be told, when I first came across this Chocolate Layer Cake with Caramel Ganache in Rose’s Heavenly Cakes by cake goddess Rose Levy Beranbaum, I skimmed past the recipe and did not even bother to attempt it. Perhaps it was the lack of an illustration of the cake or maybe the daunting 3-page instructions, whatever the case was, I’m glad I finally rolled up my sleeves and did it. The end result is worth the 2 days effort...
April 19, 2017

Lemon Layer Cake with Lemon Curd Frosting

Sweet and creamy dessert cakes always taste fantastic when lemon is used as a main flavouring ingredient. The sharp, fresh and acidic citrus aroma of lemon contrasts wonderfully with the rich and sugary taste of cream cake. A perfect balance between creamy, sweet and sour...
April 14, 2017

Plaited Brioche

There is this certain sense of joy and satisfaction whenever you make your own bread. Although seemingly daunting at first, baking bread at home is equally fun and relaxing. It is a great skill to have, and an addictive activity. Many people have the misconception that bread making is difficult. In reality, it is not. It is just time consuming. Which makes it the perfect activity for days when one has to stay indoors. Plaited brioche is absolutely delicious and can be eaten on its own, as a sandwich or fried like a French toast. A simple but indulgent way to enjoy brioche, is to slice it and spread it with a thick layer of butter. The difference between brioche and normal bread, is the fact that brioche contains eggs and butter, which gives it a much richer taste and flavor...
April 7, 2017

Blueberry Lemon Cake

A simple and tangy cake that is light, delicious and a definite crowd pleaser. This cake is also perfect for events such as potlucks, picnics and parties. Easy to make and easy to eat, it is no wonder that this sweet treat is such a joy. This cake is perfect eaten as it is, on its own. It can be eaten at any temperature and will still taste just as delicious. For a special and more sinful treat, heat up a portion of this cake in the microwave and eat it hot with either vanilla ice cream, or freshly whipped cream...
March 24, 2017

Victoria Sandwich Sponge with Roasted Strawberries

This recipe brings together 2 wonderful components - Victoria Sandwich Sponge and Roasted Strawberries. If you want to experiment with something a little different, plain Victoria sponge without any cream or fillings can be cut up into slices or squares, wrapped individually and make a very good snack for outdoor events such as concerts or picnics. The Roasted strawberries alone are also very delicious. However, nothing beats having Victoria sandwich sponge together with roasted strawberries. If you have guests coming over, this easy yet tempting dessert would be a pleasant surprise for them...
March 17, 2017

Tiramisu Cheesecake

March 1, 2017

Latte Chiffon

Who likes Latte? Me! Who likes Chiffon cake? Me! This subtle coffee flavored chiffon cake is made for all coffee lovers out there. This fluffy and moist sponge cake goes so well with what else, but a warm cuppa latte. If you are caffeine intolerant, using decaffeinated coffee would be most ideal. In this day and age, health-conscious people and would avoid overly sweetened desserts and cakes. Like me. The level of sweetness errs towards the milder side so if you have a sweet tooth, you might need to adjust with more sugar...
February 10, 2017

Double Chocolate Banana Cake

Banana cake is one of my favorite cakes I would make over and over again, it’s almost an obsession. Over the last couple of years, I’ve experimented with a few different hybrid from the original recipe and this Double Chocolate Banana Cake is the latest addition. Fudgy, moist and loaded with chocolatey flavor, they are incredibly easy to make and guarantee to satisfy any serious chocolate cravings you might have...
December 28, 2016

Sago Pearls with Melon

Tapioca pearls also known as Sago is a popular ingredient in many Asian dessert recipes. Made from the pith of palm stems, these opaque little balls turn translucent when cooked. This soupy dessert is so easy to make and very perfect as a light and refreshing ending to any meal. The beauty of this Sago Pearls with Melon dessert is the ingredients are so interchangeable and versatile, there is absolutely no rules when it comes to the types of fruit used. If melon is not your thing, feel free to use mango, pomelo, watermelon, peach, etc...
December 7, 2016

Pistachio Cake with Irish Buttercream

My Pistachio Cake with Irish Buttercream is this Christmas’ sleeper hit. I was pleasantly surprised by the 100% approval rate when I gave out this cake to my taste testers. While I admit there are many steps to making this cake, it is not as daunting as you would imagine. I actually completed this triple layer 8-inch cake over a span of 2 days. Reason being – I started baking them a tad too late in the day and it got pretty dark by the time I finished cooling off the 3 sponges. So I wrapped each sponge with cling wrap and keep them in a cool place. The next day, I continued with the frosting and finished assembling the cake...
December 2, 2016

Thai Iced Tea Cupcakes

These Thai Iced Tea Cupcakes are an unusual breath of fresh air from the traditional Christmas bake suspects. Infused with the aromatic Thai Tea leaves, the cupcake has a faint floral fragrance, and is delicately sweet without being overpowering. Did I mention they are incredibly moist too? Don’t be fooled by these dainty-looking cupcakes. They are in fact so easy to put together, I would trust my 5-year-old niece to make them for me. Seriously. If Thai tea is not available, feel free to substitute with Earl Grey, Chai or any type of tea you like...
November 30, 2016

Snow Capped Gingersnaps

Once again, Christmas is around the corner, time to put on that apron and get busy! I’ve been meaning to try out this Snow Capped Gingersnaps for a while and I’ve finally gotten round to making them. These slightly chewy holiday cookies are super easy to make and while they are not as flashy as Red Velvet Chocolate Chip Cookies or Famous Amos, they are delicious. The spices in the cookies are just perfect to put everyone in the holiday mood. Your kitchen will be smelling like Christmas too!...
November 25, 2016

3-ingredient Easy Honeycomb

Burnished and caramel sweet with a light hint of occasional bitterness, this 3-ingredient honeycomb is the perfect food to bring around with you due to its ease of preparation, and ability to keep very well. Unlike chocolate, honeycomb does not melt easily and makes a convenient sweet treat...
October 28, 2016

Lemon Pudding Cake

The word pudding evokes a dessert that is dense, wiggly and cloyingly indulgent. Depending on where in the world you are, pudding can either be a sweet and comforting steamed dessert, or a gelatin based creamy treat. Either way, pudding is almost always as delicious as it sounds. This decadent Lemon Pudding Cake is sharpened by the acidity of lemon and raspberries before being snowed with icing sugar. This creates a perfect balance of taste and texture which excites and comforts the taste buds almost instantly. Blueberries, blackberries and strawberries can also be used instead of raspberries for a slightly different feel and flavor...
October 19, 2016

Halloween Special: Dirty Cotton Buds

Halloween is a time for all things spooky, creepy and icky. And the highlight the icky factor, dirty cotton buds sound grotesquely fitting. Even possibly bordering on a slightly disgusting note. However this treat actually is a peanut butter tinged white chocolate and marshmallow confectionery. Disgustingly sounding, and yet completely delightful if it were to be made any other way. I mean, who can complain about a peanut butter, white chocolate and marshmallow combination? It is such a perfect blend. Imagine it as a pudding or ice cream flavour? Now that is definitely inspiring...