The thought of attempting to make chiffon cake (again) shudders me. I’ve failed three times in the past. After the third failed attempt, I decided to hide the chiffon pan in the darkest corner of the storeroom so that I won’t be reminded of it ever. And I have to keep telling myself, NO, I don’t like chiffon cakes. Obviously in denial. And it didn’t help that my mother, who is a traditional cake lover, asked me countless times when am I ever going to bake her that pandan chiffon cake. Ok, so this post isn’t about pandan chiffon cake….
Tofu and cheese may sound like a weird pairing but don’t be put off. Together, they actually produce a light, low fat yet delicious cheesecake. I usually make the rare (no-bake) version which was well received by many who tried it. This time I attempted the baked version out of curiosity. And also because I wanted to try another recipe from this book again ever since my previous success in baking these muffins from it.
Recently I received quite a few jars of Nutella from the youth fellowship members. Apparently they bought loads of it for a church camp and passed the leftovers to me (in the hope that I could probably whip something out from it for them, I think). I didn’t mind of course, it’s Nutella! I can think of 100 ways to use it already. These Nutella cupcakes were one of the confections I made using the leftovers. The thing is, although I am a dessert person, I am not really crazy about cupcakes. I can’t stand the frosting made with…
BANANA CAKE is something I baked the most. Not that I love to bake it so much but it’s more like I am being requested to. Everyone around me loves banana cake. I don’t have a single best banana cake recipe because there are just so many great ones. Banana loaf with walnut pieces in it, with pecans and spiced streusel topping, or like this Dorie Greenspan recipe, a classic banana cake, no nuts, and baked in an old-fashioned bundt pan.
Last week I was occupied in preparing desserts for a church event – a play based on a true story, painstakingly produced by the youth fellowship (https://www.facebook.com/watarewelookingfor). Preparations for the desserts were no joke. Luckily I got extra hands from some of the youth fellowship members, whom help me on moulding the tart shells, cracking the eggs, sifting the flour, filling the pastry cream into the profiteroles, chopping the fruits so on and so forth. Despite lack of sleep for days and suffered from an aching back, I must admit it was really a great fun and certainly worthwhile when…
EARL GREY is by far my favorite tea of choice. The distinctive aroma that derived from the oil of bergamot never fail to delight me each time. Apart from drinking the tea directly, I almost get excited always with any desserts made from the aromatic tea. And I will jump to any recipes that are made with earl grey.
I made this little birthday cake for my friend, JSI’s daddy. JSI requested for a vanilla cake, I brainstormed for a few nights and finally decided on a yellow cake made with buttermilk (98% fat-free) and madagascar bourbon pure vanilla bean paste, a cream cheese frosting, topped with strawberries and blueberries and garnished with my home-grown mint leaves. I have to mention the mint leaves because it is the first time I grow a plant and was quite proud of it… 🙂 I am not sure how well the cake turn out but I do hope JSI’s family enjoy it, especially her daddy. Happy Birthday…
Yay! It’s Vanillyn’s full month today! I thought anniversary might not be a suitable word, so I’ll call it moniversary. And what’s a celebration without cakes right? So for this 1st moniversary, I made Red Velvet Cupcakes. I mean it’s red, and red is always an auspicious color isn’t it?
Lately I was reading this beautifully written book, A Homemade Life by Molly Wizenberg, the creator of Orangette, where she wrote about a Vanilla Bean Buttermilk Cake with Glazed Oranges and Creme Fraiche in one of the chapters. Just the name itself sounds delicious enough to make me want to eat it right away so immediately I went rummaging my fridge and shelves for the ingredients, which I was lucky enough to have everything in place. Life seems wonderful at this point.