For some reason, I have been craving a taste of home lately. I tried my best with my version of comfort food: century egg porridge. But I wanted something sweet. I wanted something that tastes like home but with my own unique twist. And thus I present, a fusion of East meets West: pandan cupcakes … Continue reading Pandan Cupcakes with Kaya Whipped Cream Frosting
Month: November 2010
Chocolate Layer Cake
I don't know if you know this, but most times, my baking experiments are driven by a need to use up existing ingredients. For this chocolate layer cake, I really wanted to use up my expired buttermilk and the failure of a chocolate frosting I made for a salted caramel chocolate cupcake. In a stroke … Continue reading Chocolate Layer Cake
Century Egg Porridge
I just had to break out one of my favorite comfort foods. Century egg porridge. Hailing from Singapore, century egg porridge is one of those foods that I used to have for lunch after school. Piping hot and gruelly with minced pork, ginger and scallions, it's a satisfying and also a low-calorie meal. It's also … Continue reading Century Egg Porridge
Red Velvet (Albino) Half-Cake
I made a red velvet cake - without red food coloring. I love red velvet cake. I don't know what is so irresistible about it. Is it the contrast between the deep red cake and the snow white icing? Or is it just the inexplicable flavor of the cake that you can't put your finger … Continue reading Red Velvet (Albino) Half-Cake
Oatmeal Cranberry White Chocolate Cookies
One of the best recipes I've found. Right amount of cragginess, crispy and chewy, great texture. The use of brown sugar adds a pronounced molasses flavour. I overbaked them a little, but chilling them before baking helps to preserve height and cragginess. Cooks' Illustrated Oatmeal Cranberry White Chocolate Cookie Adapted from Cooks' Illustrated Makes 8 … Continue reading Oatmeal Cranberry White Chocolate Cookies
Black Bottom Cupcakes
The recipe for these cupcakes are from Magnolia Bakery. I didn't like them too much, though. The cheesecake filling wasn't very sweet and neither was the cake. However, the cupcake was much improved upon chilling. The cake took on a brownie-like texture, and the cheesecake filling felt smooth and velvety. Black Bottom Cupcakes Adapted from … Continue reading Black Bottom Cupcakes
Salted Caramel Chocolate Chip Cheesecake Trifle
Ooh la la. This is a personal creation. It's pretty delicious, and very easy to make. No bake, just assemble and you're ready to go. Salted Caramel Chocolate Chip Cheesecake Trifle Serves 2-3 For cream cheese flavored whipped cream: 3/4 cup heavy cream 2 tbsp sugar 3 tbsp cream cheese, softened 1 tbsp milk Add … Continue reading Salted Caramel Chocolate Chip Cheesecake Trifle
Caramel Sauce
Sweet, unctuous caramel sauce with notes of vanilla and a nuttiness from the caramelized sugar. I've discovered that it works fantastic with cream biscuits. Drizzle a generous tablespoon of caramel sauce on a halved biscuit and you have a fireworks explosion of cream on cream in your mouth. Caramel Sauce Recipe adapted from Ina Garten, … Continue reading Caramel Sauce
Cream Biscuits
These biscuits melt in your mouth and are a delight to eat. Smear on some grape jelly and a pat of butter and you have a delicious dessert/appetizer/breakfast/snack. For an added oomph, drizzle some homemade caramel sauce. Desserts should account for every meal. The original recipe says sugar is optional - I declare the sugar … Continue reading Cream Biscuits
Want Dessert 