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…
You should make your own yogurt if it is something you eat often. Homemade anything always seem to taste better since we tend to use the best and freshest ingredients we can get and put our heart and soul in making it. Homemade yogurt if made the right way will definitely beat the store-bought ones. And probably cheaper. I know there are already a lot of homemade yogurt recipes out there so this post may seem uninteresting. But….. I couldn’t resist to share with you the yummy goodness I got from every batch I made and I really hope you…
I thought Easter treats were all about hot cross buns and chocolate eggs until I saw a Swiss Easter Rice Tart at Swissbake. Curious, I took a tray and a tong, picked up one of the cheery yellow tarts dusted with icing sugar and made my way to the cashier. I was planing to have it as an after-dinner dessert but my mind couldn’t stop thinking about how it would taste like while driving home with it. Is it a rice pudding in a pâte sucrée kinda thing? Was the rice pureed? The thoughts made me losing focus… so you…
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.
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…