I recently made a little variety of desserts for my sister-in-law’s birthday party. A Berries and Mascarpone Cream Trifle, a Chocolate Cherry Tart and a Vanilla Cherry Birthday Cake. When my brother approached me to make the birthday cake for this party, he actually requested for this crepe cake. I didn’t feel that the crepe cake was appropriate for the party for one reason: The slicing. Slicing this cake can be quite horrific, and I really didn’t want to take the risk. So the crepe cake didn’t make it to the party. To make up for the disappointment,…
VANILLYN TURNS ONE TODAY! To celebrate, we definitely need something nice and sweet of course. I’ve always wanted to try my hands on crepe cakes. This one, is inspired by the sweet crepes I’d eaten at Marche. I always like to order their sweet crepe with mascarpone cream and fresh strawberries. So yum! So I recreated this cake with that in mind. Mascarpone Cream & Strawberries Crepe Cake.
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….
If I can only choose one style of coffee as my favorite, it will be Affogato. Cold ice cream floating in hot espresso, creamy sweetness melting into the black intoxicating bitters. I want to slow down and savor the wonderful hot, cold, bitter, sweet contrast but minutes of indulgence are often short for a dessert like this. Small as it can be, one serving is never enough.
During my childhood days, I liked to imagine myself living in the countryside with cool breezy weather, nice green pastures, a few cows and goats (for milk), some cute chickens (for eggs), a small fruit and vegetable farm, and a pink cottage with a woody country style kitchen smelled of bread and stew daily. And every morning I would wake up at 6am to knead dough, filled the air with the smell of freshly baked bread mixed with the morning dew. On our vintage wooden table, breads were always there. This dream is impossible in the area I live…
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.
We eat bittergourd even when we do not want any bitterness in our life. We eat chilli even when it burns our tongue. We eat sweets more than we should. We drink lemonade even when it make our faces cringed and inner cheeks shrink. But still, life should be full with these flavors. And what happens when life gives you lemons? Make lemonade. This isn’t a new quote but yes, go make that damn lemonade. With meyer lemons if possible.
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.