tag:blogger.com,1999:blog-57538455315804012622024-03-14T16:23:25.508+08:00The Crumb ShopBecause Every Crumb Counts!Katherinehttp://www.blogger.com/profile/06855356531969063142noreply@blogger.comBlogger20125tag:blogger.com,1999:blog-5753845531580401262.post-10332764791038539382011-11-29T22:54:00.006+08:002011-11-29T23:58:02.595+08:00Peppermint and Chocolate Bundt Cake<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-S2FlPAdboD4/TtT7szSNSqI/AAAAAAAADxc/L1VGMDZknjM/s1600/IMG_1932.JPG"><img style="cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://3.bp.blogspot.com/-S2FlPAdboD4/TtT7szSNSqI/AAAAAAAADxc/L1VGMDZknjM/s400/IMG_1932.JPG" alt="" id="BLOGGER_PHOTO_ID_5680441777120430754" border="0" /></a><br /></div>Recently I'm on a bundt cake craze. Don't know exactly what prompted that but I suppose it's because I love how English it feels to just eat a cake with no frostings or icing or anything. Cake can be very pretty on it's own don't you think? Perhaps it's the coming of age that's talking but I find myself not wanting very much nowadays. Just a slice of something simple and plain and even if I do feel complicated or my mind is in a whirlpool, I swirl to express how I feel.<br /><br /><div style="text-align: center;"><a href="http://1.bp.blogspot.com/-FBay_zN_ew0/TtT7seAxB8I/AAAAAAAADxE/t_Ani04d5Fo/s1600/IMG_1929.JPG"><img style="cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://1.bp.blogspot.com/-FBay_zN_ew0/TtT7seAxB8I/AAAAAAAADxE/t_Ani04d5Fo/s400/IMG_1929.JPG" alt="" id="BLOGGER_PHOTO_ID_5680441771410130882" border="0" /></a><br /></div><br />This is something I baked recently and I can't begin to tell you how addictive it is to both bake and eat. It's so easy to make that I made it twice, once for my doctor and the other time for my mom, who proudly brought it to work and relatives. Feedback was very minty and moist. The mint and chocolate combination may sound somewhat kiddy but hey, people can get complicated childhood sometimes. Or in my case, develop complicated taste since young.<br /><br /><div style="text-align: center;"><a href="http://2.bp.blogspot.com/-x8eOg0fXppc/TtUArfnRwzI/AAAAAAAADxw/iOlxEDGiJBE/s1600/IMG_1943.JPG"><img style="cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://2.bp.blogspot.com/-x8eOg0fXppc/TtUArfnRwzI/AAAAAAAADxw/iOlxEDGiJBE/s400/IMG_1943.JPG" alt="" id="BLOGGER_PHOTO_ID_5680447252218364722" border="0" /></a><br /></div><br />Mint and Chocolate Bundt Cake<br /><br />1/2 cup caster sugar<br />1/4 cup dutch cocoa<br />240g unsalted butter, soften<br />3/4 cup Caster sugar<br />4 eggs<br />splosh of vanilla<br />3 1/2 cup cake flour (I had no problems using all-purpose but did sift twice)<br />3 tsp baking powder<br />1/2 tsp salt<br />1 cup milk<br />3/4 tsp peppermint extract (depending on brand, some can go really strong/mild)<br />1/2 tsp green food coloring<br /><br />Start by greasing a cake tin well and preheating the oven to 175 degree Celsius. First combine the 1/2 cup sugar and cocoa powder and set aside. Beat the butter and sugar together till fluffy before beating in the eggs one at a time. Splosh in the vanilla and make very sure that everything is well combined.<br /><br />Sift flour, baking powder and salt together and fold into the batter in batches, alternating with the milk. Divide batter into 2 portion, adding the cocoa and sugar mix into one halve, and then the peppermint extract and green food coloring in the other halve. Pour both batter into the prepared tin and swirl around with a skewer, and then knock the tin on a surface to ensure everything is smooth and even. Bake for 45-50 minutes or until a skewer inserted comes out clean. Leave cake to cool for 5 minutes in tin before turning out onto a rack to cool completely.<br /><br /><div style="text-align: center;"><a href="http://3.bp.blogspot.com/-O7v4Z1zKqIQ/TtUArNH_GBI/AAAAAAAADxo/gZgdAONdIWY/s1600/IMG_1933.JPG"><img style="cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://3.bp.blogspot.com/-O7v4Z1zKqIQ/TtUArNH_GBI/AAAAAAAADxo/gZgdAONdIWY/s400/IMG_1933.JPG" alt="" id="BLOGGER_PHOTO_ID_5680447247255279634" border="0" /></a><br /></div><br />I hate to say this out myself but my trick for the pretty swirls? Layer like hell and it's relaxing and fun anyway. Also cake taste superbly tender and moist especially the next day. Happy baking!Katherinehttp://www.blogger.com/profile/06855356531969063142noreply@blogger.com0tag:blogger.com,1999:blog-5753845531580401262.post-82000485167147832312011-11-04T22:42:00.006+08:002011-11-05T17:36:38.931+08:00My Irish Cream Chocolate Trifle<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-sCiElVOpqhg/TrT_awWuDJI/AAAAAAAADww/F4jayH-2MTQ/s1600/IMG_1890.JPG"><img style="cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://4.bp.blogspot.com/-sCiElVOpqhg/TrT_awWuDJI/AAAAAAAADww/F4jayH-2MTQ/s400/IMG_1890.JPG" alt="" id="BLOGGER_PHOTO_ID_5671438665888173202" border="0" /></a><br /></div><br /><br />There are times when one can feel really uncertain about things in life. No matter how much you try, or how much effort you put into something, it's very frustrating to know that there isn't a definite answer or at least, nothing to give you some kind of temporary assurance. When bombs like this explodes, I hide in my kitchen.<br /><br /><div style="text-align: center;"><a href="http://3.bp.blogspot.com/-FR-BN3PABLw/TrT-GY8DnPI/AAAAAAAADwU/Pc1nJ2F0Y6Q/s1600/IMG_1894.JPG"><img style="cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://3.bp.blogspot.com/-FR-BN3PABLw/TrT-GY8DnPI/AAAAAAAADwU/Pc1nJ2F0Y6Q/s400/IMG_1894.JPG" alt="" id="BLOGGER_PHOTO_ID_5671437216493313266" border="0" /></a><br /></div><br />I probably mentioned this before somewhere but the kitchen is truly where healing really begins. I guess it's because not only it's banged with food that gives one the feeling of security and abundance(think disasters and shelters) but also your mind tend to take a break from all the nervous breakdown and just concentrate on whatever your hand is working on. Be it stirring a pot, kneading a dough or folding a batter, suddenly the brain just KIV whatever that has been on the mind. You are not aware that you are not thinking bout your problems, and the best thing is you are not even wary that you are beginning to feel better.<br /><br /><br /><div style="text-align: center;"><a href="http://2.bp.blogspot.com/-O4YDvpfhFLo/TrT-FdSmkMI/AAAAAAAADwM/Kqowe16pK30/s1600/IMG_1895.JPG"><img style="cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://2.bp.blogspot.com/-O4YDvpfhFLo/TrT-FdSmkMI/AAAAAAAADwM/Kqowe16pK30/s400/IMG_1895.JPG" alt="" id="BLOGGER_PHOTO_ID_5671437200481751234" border="0" /></a><br /></div><br />No matter how hard life has been on you, no matter how insecure or unsure you are bout things, you can definitely be sure that mixing some yolks and sugar and chocolate will definitely give you custard. This is not just any boring old fashioned plain O' custard, but something thick and luscious and so intensely chocolaty, that you can pour over some Irish cream soaked chocolate sponges and fruits. Top with some freshly whipped cream and leave it to chill completely, and pass off as a trifle. Or even better, birthday trifle.<br /><br /><div style="text-align: center;"><a href="http://2.bp.blogspot.com/-OFt5AeC-2bo/TrT-FC9nHvI/AAAAAAAADv8/jFgas5V-cWs/s1600/IMG_1896.JPG"><img style="cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://2.bp.blogspot.com/-OFt5AeC-2bo/TrT-FC9nHvI/AAAAAAAADv8/jFgas5V-cWs/s400/IMG_1896.JPG" alt="" id="BLOGGER_PHOTO_ID_5671437193414385394" border="0" /></a><br /></div><br />So it's a Friday night alone in my comforting kitchen, happily cooking away with wine in hand and alcohol soaked desserts and a birthday party to look forward to tomorrow. The heck with calories and fats. I got a birthday boy to celebrate and a soul in need of some top class comfort.<br /><br /><br />Note: There isn't a solid recipe because this is something I always whip up whenever I am asked to bring pudding to a party. Anyway just use whatever feels right and do whatever you feel like. Its your own bloody kitchen, no one's gonna say no.<br /><br /><div style="text-align: center;"><a href="http://1.bp.blogspot.com/-RtDEV5_ftAo/TrT_aojwPcI/AAAAAAAADwg/nTfCAvvO_Kw/s1600/IMG_1893.JPG"><img style="cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://1.bp.blogspot.com/-RtDEV5_ftAo/TrT_aojwPcI/AAAAAAAADwg/nTfCAvvO_Kw/s400/IMG_1893.JPG" alt="" id="BLOGGER_PHOTO_ID_5671438663795359170" border="0" /></a><br /></div><br />My Irish Cream Chocolate Trifle<br /><br />1 loaf of chocolate cake (store bought cake is fine, Victoria, pound or sponge. Whatever that's your liking although I prefer to make my own chocolate Victoria sponge)<br /><br />3/4 cup Good strong coffee, warm<br /><br />3/4 cup of Baileys Irish Cream<br /><br />2 tbsp vanilla extract (Again, I made my own by soaking some vanilla pods in vodka but feel free to use store bought)<br /><br />Chocolate Custard from <a href="http://www.lifestylefood.com.au/recipes/1685/chocolate-cherry-trifle">Nigella's Chocolate Cherry Trifle recipe</a>. I pretty much follow everything there except that I added in a pinch of salt and steeped the cream and milk with the vanilla for about 20 minutes before heating it up. Once custard is made leave to cool completely before assembling.<br /><br />Fruits of your choice (In this case it's strawberries and blueberries)<br /><br />600ml Heavy Cream<br /><br />Dark chocolate, to shave on top<br /><br />Firstly mix the coffee, baileys and vanilla together in a bowl and slice up the loaf cake. Arrange the slices onto your serving dish/container, making sure that there is no gaps in between. Pour the coffee and Baileys mixture over, making sure that every slice of cake has drink up the liquid. Squish and squash if you must to make sure there is no holes and gaps in between, but do not press down the cake layer.<br /><br />Next cut up the fruits and spread over the cake layer. I usually cut them up into chunks and sometimes even soak the fruits (especially berries) in some pomegranate juice to spruce up a little, although this step is entirely optional.<br /><br /><div style="text-align: center;"><a href="http://1.bp.blogspot.com/-qNtdyN-6WJI/TrT-ERvpIpI/AAAAAAAADv0/DnHsvBHCvXU/s1600/IMG_1898.JPG"><img style="cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://1.bp.blogspot.com/-qNtdyN-6WJI/TrT-ERvpIpI/AAAAAAAADv0/DnHsvBHCvXU/s400/IMG_1898.JPG" alt="" id="BLOGGER_PHOTO_ID_5671437180202459794" border="0" /></a><br /></div><br />Then, make sure the custard is completely cooled to room temperature before pouring over the fruits and cake layer. Should there be fruits peeking out at the side, leave it as I think it's aesthetically enticing. But if the OCD in you can't handle that then fine you may tuck in the fruit to create the parallel layering effect. Shake the dish/container a little to make sure that the custard runs into all gaps and smooths out, then cover the dish/container with a clingwrap and leave to set in the fridge, preferably overnight or at least 4 hours.<br /><br />Just before serving, whip up the cream and top over the custard layer. You may use a spoon to create some swirl if you like, or shave a bit of dark chocolate on top or even just cocoa powder. It's entirely up to you.<br /><br /><div style="text-align: center;"><a href="http://2.bp.blogspot.com/-xJr6A22BfNg/TrT-ELDT7_I/AAAAAAAADvk/6e-KukD8GQY/s1600/IMG_1899.JPG"><img style="cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://2.bp.blogspot.com/-xJr6A22BfNg/TrT-ELDT7_I/AAAAAAAADvk/6e-KukD8GQY/s400/IMG_1899.JPG" alt="" id="BLOGGER_PHOTO_ID_5671437178405908466" border="0" /></a><br /></div><br />And there, have fun licking the bowl on the kitchen floor :)Katherinehttp://www.blogger.com/profile/06855356531969063142noreply@blogger.com0tag:blogger.com,1999:blog-5753845531580401262.post-65419425172328933202011-10-03T13:27:00.003+08:002011-10-04T17:09:11.337+08:00Nutella Mousse Cake<div style="text-align: justify;"><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-Gx_BY0RzIcs/TolNdGajV-I/AAAAAAAADu0/rdMTTg_6mQ8/s1600/IMG_1646.JPG"><img style="cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://3.bp.blogspot.com/-Gx_BY0RzIcs/TolNdGajV-I/AAAAAAAADu0/rdMTTg_6mQ8/s400/IMG_1646.JPG" alt="" id="BLOGGER_PHOTO_ID_5659139569101264866" border="0" /></a><br /></div><br /><br />I'm well aware that Nutella day is over, but then people just never get sick of eating it. My god EVERYTHING IS SO GOOD WITH NUTELLA! I'll be honest, whenever I can't think of something to fill up a plain vanilla sponge or what to frost a cupcake or macaron with, I think of Nutella.<br /><br />Above was a trial run for a bestie's 21st birthday cake. The birthday boy HATES cake but is a huge fan of Nutella. So, a Nutella mousse cake is only appropriate right?<br /><br />I've engaged guinea pigs from all walks of life and none of them were able to give a proper comment or what to improve on. A common observation was that most of them upon consuming the first mouth either went into a delicious food coma or is unable to talk for a while until they finish up everything and start blabbering words that does not sound English to me. So please, do me a favor and tell me what has to be corrected? :)<br /><br /><span style="font-weight: bold;">Chocolate Glazed Hazelnut Mousse Cake</span> <span style="font-size:85%;">from Grouprecipes.com</span><br /><br />For Shortbread Base:<br />2 tablespoons hazelnuts, toasted and skins rubbed off<br />3 tablespoons sugar<br />1/2 cup all-purpose flour<br />1/2 stick (1/4 cup) unsalted butter, softened<br />2 tablespoons unsweetened Dutch-process cocoa powder<br />1/8 teaspoon salt<br /><br />For Mousse:<br />1 teaspoon unflavored gelatin (from a 1/4-oz envelope)<br />3 tablespoons cold water<br />1/2 cup chocolate hazelnut spread such as nutella (5 oz)<br />1/2 cup mascarpone (1/4 lb)<br />1 1/2 cups chilled heavy cream<br />2 tablespoons unsweetened Dutch-process cocoa powder<br />3 tablespoons sugar<br /><br />For Ganache:<br />1/4 cup plus 1 tablespoon heavy cream<br />3 1/2 oz fine-quality bittersweet chocolate (not unsweetened), chopped<br /><br />Make Shortbread Base:<br />Put oven rack in middle position and preheat oven to 350°F.<br />Invert bottom of springform pan (to make it easier to slide shortbread base off bottom), then lock on side of pan and line bottom with a round of parchment paper.<br />Pulse hazelnuts with sugar in a food processor until nuts are finely chopped. Add flour, butter, cocoa, and salt and pulse just until a dough forms.<br />Press dough evenly onto bottom of springform pan with your fingers. Prick all over with a fork, then bake until just dry to the touch,<br />about 18 to 20 minutes.<br />Transfer base in pan to a rack to cool completely, about 30 minutes.<br />Remove side of pan and carefully slide out parchment from under shortbread, then reattach side of pan around shortbread base.<br /><br />Make Hazelnut Mousse while shortbread cools:<br />Sprinkle gelatin over water in a 1- to 1 1/2-quart heavy saucepan and let stand until softened, about 5 minutes.<br />Heat gelatin mixture over low heat, stirring, just until gelatin is melted, about 2 minutes.<br />Whisk in chocolate hazelnut spread until combined and remove from heat.<br />Whisk together mascarpone and chocolate hazelnut mixture in a large bowl.<br />Beat together cream, cocoa powder, and sugar in another large bowl with an electric mixer at low speed until just combined, then increase speed to<br />high and beat until cream just holds soft peaks.<br />Whisk one third of whipped cream into mascarpone mixture to lighten, then fold in remaining whipped cream until well combined.<br />Spoon filling onto shortbread base in pan, gently smoothing top, then chill, covered, at least 3 hours.<br /> <br />Make Ganache and Glaze Cake:<br />Bring cream to a simmer in a small heavy saucepan and remove from heat. Add chocolate and let stand 1 minute, then gently whisk until completely melted and smooth.<br />Transfer ganache to a small bowl and cool, stirring occasionally, until slightly thickened but still pourable, about 20 minutes.<br />Run a warm thin knife around inside of springform pan, then remove side. Slide cake off bottom of pan and transfer to a serving plate. Pour ganache onto top of cake and spread, allowing excess ganache to drip down sides.<br /></div>Katherinehttp://www.blogger.com/profile/06855356531969063142noreply@blogger.com0tag:blogger.com,1999:blog-5753845531580401262.post-21246214632245102532011-09-27T18:30:00.005+08:002011-09-27T19:02:35.500+08:00Bacon Cupcakes<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-J8ZHCJCXzNE/ToGqeRnyneI/AAAAAAAADus/XyhxKCgtc04/s1600/IMG_1640.JPG"><img style="cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://3.bp.blogspot.com/-J8ZHCJCXzNE/ToGqeRnyneI/AAAAAAAADus/XyhxKCgtc04/s400/IMG_1640.JPG" alt="" id="BLOGGER_PHOTO_ID_5656990044057148898" border="0" /></a><br /></div><br /><br />There are days when you feel kindda shitty, lazy and dreadful. School has been a total chore every morning you wake up only to feel that argh, can't be bothered to make breakfast man. Then, only junk food can help.<br /><br /><div style="text-align: center;"><a href="http://1.bp.blogspot.com/-yTijdaUSvqM/ToGqd1dODhI/AAAAAAAADuc/JUNQvWeQaS4/s1600/IMG_1636.JPG"><img style="cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://1.bp.blogspot.com/-yTijdaUSvqM/ToGqd1dODhI/AAAAAAAADuc/JUNQvWeQaS4/s400/IMG_1636.JPG" alt="" id="BLOGGER_PHOTO_ID_5656990036496616978" border="0" /></a><br /></div><br />I chance upon this idea from Tumblr and they call it Bacon muffins. No flour or stirring needed at all, just line your muffin cups with bacon, crack in an egg, grate some cheese if you are in the mood, sprinkle over some white pepper or dash of tobasco and then bake at high oven till eggs are just set.<br /><br /><div style="text-align: center;"><a href="http://1.bp.blogspot.com/-wB735TmKW6k/ToGqeH-llHI/AAAAAAAADuk/8cl4SDNCqr8/s1600/IMG_1639.JPG"><img style="cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://1.bp.blogspot.com/-wB735TmKW6k/ToGqeH-llHI/AAAAAAAADuk/8cl4SDNCqr8/s400/IMG_1639.JPG" alt="" id="BLOGGER_PHOTO_ID_5656990041468408946" border="0" /></a><br /></div><br />This is so awesome, all the bacon juices baked into the egg. Warning though, eating this in the class will cause many pairs of hungry eyes glaring at you from all angle.Katherinehttp://www.blogger.com/profile/06855356531969063142noreply@blogger.com0tag:blogger.com,1999:blog-5753845531580401262.post-5679277111451885382011-09-03T23:43:00.004+08:002011-09-18T00:50:02.986+08:0021st Birthday<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-IN01TlCKIkk/TmJNlRksoaI/AAAAAAAADuM/cFybYeMCadM/s1600/IMG_1611.JPG"><img style="cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://2.bp.blogspot.com/-IN01TlCKIkk/TmJNlRksoaI/AAAAAAAADuM/cFybYeMCadM/s400/IMG_1611.JPG" alt="" id="BLOGGER_PHOTO_ID_5648162185443844514" border="0" /></a><br /></div><br /><br /><br />Turning 21 isn't really a big deal really. Everyone goes through the same thing, everyone has got their own way of celebrating. Perhaps it is so common that people usually just have the thinking that this is something that you just gotta do it and be done with, and of course those who think whats the point of celebrating then.<br /><br />For me it wasn't exactly the idea of celebrating my birthday, but more of celebrating the fact that I was surrounded by the people who have been loving me for the past 21 years unconditionally and thanking them. I celebrate not just my passing of 21 years, but also how lucky I am for all the love I've gotten.<br /><br /><div style="text-align: center;"><a href="http://3.bp.blogspot.com/-ueSbNbv6284/TmJNlD8aqyI/AAAAAAAADuE/fx4vH_wN740/s1600/IMG_1608.JPG"><img style="cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://3.bp.blogspot.com/-ueSbNbv6284/TmJNlD8aqyI/AAAAAAAADuE/fx4vH_wN740/s400/IMG_1608.JPG" alt="" id="BLOGGER_PHOTO_ID_5648162181785234210" border="0" /></a><br /></div><br />It was just a very simple birthday get together under my house where I grew up, with all my relatives and good friends. Bits and pieces of here and there, good food and good wine and of course, the after party with friends at a hotel. All in all, I truly appreciate the fact that life has been great so far.<br /><br /><div style="text-align: center;"><a href="http://2.bp.blogspot.com/-_QMW5NlcGAM/TmJNl0JGjdI/AAAAAAAADuU/Mt_7iVigx7A/s1600/IMG_1614.JPG"><img style="cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://2.bp.blogspot.com/-_QMW5NlcGAM/TmJNl0JGjdI/AAAAAAAADuU/Mt_7iVigx7A/s400/IMG_1614.JPG" alt="" id="BLOGGER_PHOTO_ID_5648162194723343826" border="0" /></a><br /></div><br />The initial cake in mind was a simple strawberry shortcake. But due to the fear of not having enough food to go around, the simple Victoria sponge with strawberries and cream idea blossom into a 2 tier Butter sponge with almond and dark chocolate filling, frosted in Swiss meringue butter cream and finished with fresh cherries and strawberries. A little extravagant really, but hey it's my birthday. Also, I really love how the vines stick out in their own ways.<br /><br />Anyway, it has been a great birthday and I just gotta learn to embrace the adult life. Insurance, tax, bonus, career whatever. They'll come when they come :)Katherinehttp://www.blogger.com/profile/06855356531969063142noreply@blogger.com0tag:blogger.com,1999:blog-5753845531580401262.post-17957217714895784102011-09-03T20:30:00.000+08:002011-09-03T20:32:53.156+08:00Engagement, Excitement and a brownie so Extraordinary<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/--OqNe3Z8FNQ/TmIYJpqV5VI/AAAAAAAADtE/01KpIVrZdSI/s1600/IMG_1542.JPG"><img style="cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://4.bp.blogspot.com/--OqNe3Z8FNQ/TmIYJpqV5VI/AAAAAAAADtE/01KpIVrZdSI/s400/IMG_1542.JPG" alt="" id="BLOGGER_PHOTO_ID_5648103436757362002" border="0" /></a>
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<br />So again, another hiatus. Not only would I not want to give you the excuse of me being really busy with school and exam and of course, Yours truly 21st birthday party, but also I would not continue to talk crap and just update you with the little things I've been cooking up.
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<br />First and for most, in every baker's diary, there will be one particular incident that really becomes the front page of their lives. I wouldn't say the cake that I'm about to talk bout to be one of those incident, but heck I sure will have it as the background of the content page.
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<br />No hell idea what it really means but I suppose it must be something like Happy Engagement. If you watch Cake Boss on Youtube, you might not believe that a life of a baker could actually get as far to meeting the state mayor or going to a Sesame street set. However when I got to Sara's engagement day, I truly believe that delivering cakes DO open up your eyes.
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<br />Other than feeling all mighty proud of my cake being the centerpiece, there are many other cakes and sweets from other bakers too. I wish the couple my deepest best of wishes and may their love life be as sweet as this whole bed is. Just make sure there's Bagon spray near the bedsides though.
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<br /><div style="text-align: center;"><a href="http://2.bp.blogspot.com/-eXRs4oiAkwM/TmIb6vRL2hI/AAAAAAAADt8/3X5t-SQTELs/s1600/IMG_1476.JPG"><img style="cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://2.bp.blogspot.com/-eXRs4oiAkwM/TmIb6vRL2hI/AAAAAAAADt8/3X5t-SQTELs/s400/IMG_1476.JPG" alt="" id="BLOGGER_PHOTO_ID_5648107578610932242" border="0" /></a>
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<br />Next, would be these little morsels of sweet and tangy chocolaty squares coming from the delightful Nigella Lawson. Her first book, How to be a domestic kitchen Goddess is truly a book written by the Goddess herself. For those of you who think you can't bake, please just go get that book and get ready to be proven wrong. It's not the sophisticated stuff that makes you a great baker, is those simple little life pleasures that you mix in little surprises that makes you a true baker. Or you know, at least a clever kitchen minx.
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<br />Next up, my 21st birthday post :)
<br />Katherinehttp://www.blogger.com/profile/06855356531969063142noreply@blogger.com0tag:blogger.com,1999:blog-5753845531580401262.post-77414945350459133192011-08-27T03:50:00.004+08:002011-08-27T03:58:35.568+08:002nd Pav attemptBelieve it or not, there are like almost 6 other drafts awaiting to be publish onto the blog. Yes I am really aware of bakers losing the mojo to post updates, but trust me, every single day is a living torment for me whenever I pass by this blog. School assignments and tests really suck the living hell out of a baker. You bake a lot to cope with the stress, but you just can't type anymore.
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<br />Anyway, this is long overdue. Remember my post below about pavlova? Now here's the 2nd attempt.
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<br /><div style="text-align: center;"><a href="http://2.bp.blogspot.com/-3FfFSThKzCU/Tlf6ygPakpI/AAAAAAAADsU/W5cSfAVTGGQ/s1600/IMG_1448.JPG"><img style="cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://2.bp.blogspot.com/-3FfFSThKzCU/Tlf6ygPakpI/AAAAAAAADsU/W5cSfAVTGGQ/s400/IMG_1448.JPG" alt="" id="BLOGGER_PHOTO_ID_5645256403487199890" border="0" /></a>
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<br />I wouldn't say this one's better, but it definitely did not sunk as much as my first Pav. However, I think I under baked it :D
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<br />Nonetheless it was still delicious as hell, slightly more marshmallow and pillow like inside, and the crispy outer shell is so much more thicker as compared to the previous Pav. Topping's the same, rosewater and strawberries with cream.
<br />Katherinehttp://www.blogger.com/profile/06855356531969063142noreply@blogger.com0tag:blogger.com,1999:blog-5753845531580401262.post-47243744204005173472011-07-12T14:47:00.002+08:002011-07-13T20:27:57.492+08:00Banana Bread<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-hc--SmfbvRA/Thuj0G0av4I/AAAAAAAADr4/y75eXWTguWc/s1600/IMG_0630+-+Copy.JPG" style="margin-left: 1em; margin-right: 1em;"><img src="http://2.bp.blogspot.com/-hc--SmfbvRA/Thuj0G0av4I/AAAAAAAADr4/y75eXWTguWc/s320/IMG_0630+-+Copy.JPG" border="0" height="320" width="240" /></a></div><br /><br />One of the most common thing that happen in my house is forgotten fruits. Sometimes you buy them thinking that from now on life is just gonna start changing for the better by start eating fruits but then, they just lay around waiting to get rotten.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Yr0AnWKIngw/Thujqxo7jgI/AAAAAAAADr0/54tIQKGVnJY/s1600/IMG_0632+-+Copy.JPG" style="margin-left: 1em; margin-right: 1em;"><img src="http://2.bp.blogspot.com/-Yr0AnWKIngw/Thujqxo7jgI/AAAAAAAADr0/54tIQKGVnJY/s320/IMG_0632+-+Copy.JPG" border="0" height="320" width="240" /></a></div><br /><br />I know this is no surprise at all. Every mother or baker probably has got their own favorite recipe. But probably that's what that makes this so special to me, especially when you know a slice of heaven is just a cut and a cup of coffee away for the next few mornings.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-zA0DwaTDfV0/ThulLIX25rI/AAAAAAAADr8/WqV9GH9K-Y8/s1600/IMG_0631+-+Copy.JPG" style="margin-left: 1em; margin-right: 1em;"><img src="http://3.bp.blogspot.com/-zA0DwaTDfV0/ThulLIX25rI/AAAAAAAADr8/WqV9GH9K-Y8/s320/IMG_0631+-+Copy.JPG" border="0" height="320" width="240" /></a></div><br /><br />Simple Banana Bread<br /><br />4-5 medium bananas, mashed<br />3/4 cup sugar (brown or white up to you)<br />3 eggs<br />vanilla<br />2 cups of plain flour, sifted<br />1 tsp Baking Soda<br />1 tsp Cinnamon (if you want)<br /><br />Prepare a loaf tin lined with aluminum foil and preheat your oven to 170 degree. Mix everything up in a bowl. The beauty of this is don't bother with airing the eggs or anything. Pour into the loaf tin and bake for 45-50 minutes or until done.Katherinehttp://www.blogger.com/profile/06855356531969063142noreply@blogger.com2tag:blogger.com,1999:blog-5753845531580401262.post-6011008855863170912011-06-19T20:29:00.000+08:002011-06-19T20:29:25.427+08:00White Chocolate & Passion Fruit CakeTick the box if you have the following at home:<br />
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- A packet of passion fruits that you bought thinking that you will use them but you never did<br />
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- A chunk of white chocolate that you think you will like to bake with someday but never do<br />
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- A picnic to go to to support the local LGBT (Lesbians, Gays, Bisexuals and Transgender) @ The Pink Dot<br />
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Yup. That totally sums but my Saturday. So what I did? I baked a White chocolates and Passion fruit butter cake. Actually this was suppose to be a muffin recipe but really... would you wanna be peeling muffin liners off a muffin when you can just carve into a cake with nothing more to throw later at a picnic?<br />
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Anyway this is definitely a keeper. One of those very straight forward wet ingredient into dry ingredient kind of thing. I've tweaked the recipe a little to suit my own taste and I sincerely suggest that chopping the white chocolates a little bit more finer, if you do not want to induce instant diabetic attack... that's is if there's such a thing. Not a big fan of white chocolates... nooooo :( <br />
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<b>White Chocolate & Passion Fruit Loaf Cake</b><br />
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2 cups Plain Flour<br />
1 tsp Baking Powder<br />
1/2 tsp Baking Soda<br />
100g White Chocolate, finely chopped<br />
1/3 cup caster sugar<br />
1 tsp Salt <br />
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125g Butter, Melted<br />
1/3 cup Milk<br />
2 eggs<br />
1/3 cup Passion fruit pulp<br />
1 tsp Vanilla extract<br />
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Start with preheating oven to 170 degree Celsius, and line a loaf tin with foil. In a mixing bowl sift the flour, Baking powder and soda. Add in the chocolate, sugar and salt, stir combine and make a well in the centre and set aside. In another bowl, mix together the rest of the wet ingredients till well combined. Pour the wet batter into the dry ingredients and mix together, try to do it quick and not over mixing (magic whisk is the best tool here). Pour batter into the prepared loaf tin and bake for 40-50 minutes.<br />
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<b>Passion fruit Glace</b><br />
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1 cup of icing sugar, sifted<br />
1/4 cup of Passion fruit pulp<br />
1-2 tsp water<br />
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While cake is baking, do the glace by mixing all the ingredients together. You may not need the water at all if the glace is spreadable already. Once cake is out of the oven, pour the glace over the cake and leave to cool completely.Katherinehttp://www.blogger.com/profile/06855356531969063142noreply@blogger.com0tag:blogger.com,1999:blog-5753845531580401262.post-27687702594197096552011-06-12T15:58:00.000+08:002011-06-12T15:58:29.827+08:00Pavlova<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><a href="http://2.bp.blogspot.com/-BDcp2rFAvyI/TeeAHDeCs1I/AAAAAAAADrI/sLY3A_S_Nnk/s1600/IMG_1042.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-BDcp2rFAvyI/TeeAHDeCs1I/AAAAAAAADrI/sLY3A_S_Nnk/s320/IMG_1042.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Pavlova. I mean just by saying the word makes me feel like I'm wearing lacy dresses sitting in an English rose garden with some ballerina music playing in the background and gazing upon the mellow hills beyond.</div><div class="separator" style="clear: both; text-align: center;">It's basically a meringue topped with cream and fruits, named after the famous ballerina, Anna Pavlova. I must say I have yet eaten anyone else personal definition of a classic pavlova, but I'm definitely turned off by those jumblebee fruit salad with juices crumbling the meringue below, making everything a sweet squoggish mess passing themselves off as pavlova. That my dear friend, is a sin too dear to be forgiven. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Have I told you I suck in meringue and genuinely fear baking anything that is remotely meringue related? It was until this New year's day that I've overcame my fear and pitched on a wild ride with all the baked sweeten egg whites in the baking world. If something as explicitly detailed as a Macaron can be churn out from my rather amateur hands, what more a meringue which is basically just whipping up the egg whites and sugar? I mean there is no pipping required no macaronage involved... right?</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-YsPGsZdFHpk/Ted-QGFbJNI/AAAAAAAADrE/lXEjoHler40/s1600/IMG_1040.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-YsPGsZdFHpk/Ted-QGFbJNI/AAAAAAAADrE/lXEjoHler40/s320/IMG_1040.JPG" width="240" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">The beating and everything is easy, shaping the meringue disc on the tray is easy (may I say fun too) but the baking was not. I vaguely remember in one of Nigella Bite's episode, she said to put the meringue into a hot oven and then quickly turn it out to a lower temperature. So as to the 'shock' the meringue or something (her facial expression was priceless) then leave the pavlova to bake and eventually cool down together with the oven. I totally did that. I let the meringue bake, leave the tray in the oven when the timer goes off... and I went out.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-NLY6L9NznH4/TeeDEl0BEyI/AAAAAAAADrM/CRzCzfP5i34/s1600/IMG_1050.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-NLY6L9NznH4/TeeDEl0BEyI/AAAAAAAADrM/CRzCzfP5i34/s320/IMG_1050.JPG" width="240" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Halfway having lunch with my friends, Mom called in extreme horror telling me that 'whatever you are baking sank terribly in the middle.' I tried to keep cool... No big deal right? anyway there will be cream to cover everything and it is suppose to be soft and marshmallow like in the centre so I'm okay. But when I returned and gazed upon my slightly browned meringue I can't help but to blame myself... Katherine you shouldn't have went out!!!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-sK1QI6HK0bk/TeeDpWv7mXI/AAAAAAAADrQ/LAmtoKVQxU0/s1600/IMG_1052.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-sK1QI6HK0bk/TeeDpWv7mXI/AAAAAAAADrQ/LAmtoKVQxU0/s320/IMG_1052.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-hlhxJ1ww0aU/TeeFmT5kpiI/AAAAAAAADrU/q0zFrX7GLrc/s1600/IMG_1054.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-hlhxJ1ww0aU/TeeFmT5kpiI/AAAAAAAADrU/q0zFrX7GLrc/s320/IMG_1054.JPG" width="320" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-V6HIu-QxEpo/TeeKo4Y0qjI/AAAAAAAADrc/_zH9Gi5DSMo/s1600/IMG_1058.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-V6HIu-QxEpo/TeeKo4Y0qjI/AAAAAAAADrc/_zH9Gi5DSMo/s320/IMG_1058.JPG" width="320" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">But well it's not end of the world yet. I still whipped up some cream and chop up some strawberries and assemble everything together. The sinking kindda give me a well to contain the cream and actually, everything is not too bad. Pavlova can be a rather forgiving dessert don't you think? At least anything that can be covered with cream and still look beautiful as long as there's strawberries. And dare I boast, these are rosewater perfumed Strawberries.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Definitely one of the best, tamed and elegant tea time dessert on a hot sunday afternoon.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">Nigella's Pavlova</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">There isn't a specific recipe because I got everything from Youtube. If you were to search Google you'll probably find her Christmas version one or the Chocolate raspberries one. Anyway, for each egg white you will need 4 tbsp of sugar (I use 4 here, so 16 tbsp of sugar for me) and while the whites are beating up, gradually add in the sugar spoonful by spoonful. When it turns into a shiny glossy peak, gently fold in 1 tbsp of cornflour and 1 tbsp of vinegar (white wine or balsamic is fine). Spoon the meringue batter onto a tray and shape into a circle, not too flatly though, and put into a preheated 150 degree oven and immediately turn it down to 100 degree. I left my meringue to bake for bout 1 hour and leave it to cool with the oven completely. I suggest cranking the oven door a little coz in my case, steam wasn't able to escape from the oven and hence was trapped into the meringue and cause the sinking. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-f4C7bUlbe6E/TeeIRR2xCuI/AAAAAAAADrY/tV8J3BfMPa4/s1600/IMG_1057.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-f4C7bUlbe6E/TeeIRR2xCuI/AAAAAAAADrY/tV8J3BfMPa4/s320/IMG_1057.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;">While the meringue was baking, you can start marinating the strawberries by chopping bout 300g of strawberries into small cubes. Sprinkle over bout 1 tbsp of sugar and bout 2 tsp of rosewater (more if you like) Once meringue is ready, whip up some cream and top it over the meringue and then followed by the strawberries. I would suggest chilling the dessert before eating as it taste really, really good. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-n69e_--r9EU/TfRjFUH0ccI/AAAAAAAADrg/n0c-AAwtgfU/s1600/IMG_1060.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-n69e_--r9EU/TfRjFUH0ccI/AAAAAAAADrg/n0c-AAwtgfU/s320/IMG_1060.JPG" width="240" /></a> </div>Katherinehttp://www.blogger.com/profile/06855356531969063142noreply@blogger.com4tag:blogger.com,1999:blog-5753845531580401262.post-67787118862468963672011-06-02T20:05:00.000+08:002011-06-02T20:05:35.278+08:00BirthdaysGrowing up I don't really have much impression of birthday cakes. I do have a mom who loves baking but the last time I remember her baking was for my dad... and that was when my age was still a single digit. I either have a shop bought cake, or no cake at all.<br />
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Moving on to present day, I've got to admit I've got great friends who bought me awesome cakes to celebrate my day of the year. I suppose it's not exactly our culture to actually bake a cake for someone... I mean, if the celebration was last minute, everyone's first reaction would probably be 'I'm not going there empty handed, I'LL BRING CAKE!'. If it is something planned, then people would be 'Well since the birthday boy/girl is such an awesome friend/family member, why not let's buy her a kickass fancy expensive cake?' Somehow, the idea of baking a cake doesn't really comes to mind.<br />
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I don't know is it because of the hassle the mess or really no faith in the kitchen but if you do look at the westerners (ie, the links on the right hand side) they make their own cake for almost all occasions. Be it birthday, celebrations or whatever they will definitely bake a cake and eat it with their family or something. I'll probably need a few more years to cultivate such wonderful practice of my own but for the time being, I'll concentrate on baking well first.<br />
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Below are 2 cakes I baked recently for 2 very lovely boys. Both incredibly bubbly and cute, and as with all the kids nowadays, has got an idol of their own.<br />
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The first was a Bob the Builder cake. I've seen little kids screaming the slogan away on the street but heck I've no idea what the hell he does other than looking like a construction worker. Anyway much discussion was done and I've decided to embark on my first try on frozen transfer method.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-pLqJa-Hy1V0/Ted0IZmwoeI/AAAAAAAADqo/Yr-aGC1-o5o/s1600/IMG_1267.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-pLqJa-Hy1V0/Ted0IZmwoeI/AAAAAAAADqo/Yr-aGC1-o5o/s320/IMG_1267.JPG" width="240" /></a></div><br />
The idea, is to print out your stencil in the opposite way, place a layer of wax paper and trace it out with buttercream, fill in the colors and freeze the image. Once harden, you just place it onto the cake and 'print' it onto the surface. Sounds pretty straight forward huh? But hell would I know just the filling part took me a good whole 5 hours. But I suppose, it's because of my lack of planning and no freaking idea that mixing food gel is quite like mixing acrylic for paintings.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-_zFHGbXk7AQ/Ted2WrLc_JI/AAAAAAAADqw/mv63NEITdRA/s1600/IMG_1269.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-_zFHGbXk7AQ/Ted2WrLc_JI/AAAAAAAADqw/mv63NEITdRA/s320/IMG_1269.JPG" width="240" /></a></div><div style="text-align: center;"> <span style="font-size: x-small;">working table at 12AM - not a good sign</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-b7HqknsFSBo/Ted1uxo3TJI/AAAAAAAADqs/ZOYOAegU52M/s1600/IMG_1268.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-b7HqknsFSBo/Ted1uxo3TJI/AAAAAAAADqs/ZOYOAegU52M/s320/IMG_1268.JPG" width="240" /></a></div><div style="text-align: center;"><span style="font-size: x-small;"> I really wanted to do the checkered shirt but my eyes threatened to pop</span></div><br />
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Mummy of the birthday boy also ask for 60 mini cupcakes for his little friends. Of course I would love to make little hammers and cones toppers but then... oh well let's just say days past without me even knowing that these little things need days to dry. So what we did? <i>The printer!</i><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-csjhTkPNLlU/Ted4Fc70B8I/AAAAAAAADq4/Qv3y_P4Q4o4/s1600/IMG_1277.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-csjhTkPNLlU/Ted4Fc70B8I/AAAAAAAADq4/Qv3y_P4Q4o4/s320/IMG_1277.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-xBEu0gRkDEg/Ted5CEW0epI/AAAAAAAADq8/i6psPmvxXZ0/s1600/IMG_1278.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-xBEu0gRkDEg/Ted5CEW0epI/AAAAAAAADq8/i6psPmvxXZ0/s320/IMG_1278.JPG" width="240" /></a></div><br />
I'm definitely not going to say this is indeed a cake well done, but definitely not gonna be the last time I do this freezing transfer method thing.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-FPBvJOAHwCs/Ted5eClwqWI/AAAAAAAADrA/2srSMQLZWWs/s1600/IMG_1339.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-FPBvJOAHwCs/Ted5eClwqWI/AAAAAAAADrA/2srSMQLZWWs/s320/IMG_1339.JPG" width="240" /></a></div><br />
Another cake was a Lightning Mcqueen one. Note: I didn't know what a Mcqueen is and I didn't know it's a movie. Needless to say, the mom did most of the research for the cake (yes please throw rotten eggs at me)<br />
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Thanks to the toppers Mommy no.2 provided, I DIDN'T NEED TO DO ANYTHING MUCH!!! Other than the decals on the side and a bit of messy pipping (note to self: please practice your pipping skills), I pretty much left the job to the M&Ms and the cake toppers. Not proud really :(<br />
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Aaaaaaanyway, hey I just didn't know much about cartoons okay? XDKatherinehttp://www.blogger.com/profile/06855356531969063142noreply@blogger.com0tag:blogger.com,1999:blog-5753845531580401262.post-33164639398310523582011-05-03T15:50:00.001+08:002011-05-05T13:48:07.422+08:00Hiatus!<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-XKqH70VH-nc/TbzhhfacWUI/AAAAAAAADqM/FZLEteCIrrw/s1600/IMG_0884.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="http://3.bp.blogspot.com/-XKqH70VH-nc/TbzhhfacWUI/AAAAAAAADqM/FZLEteCIrrw/s320/IMG_0884.JPG" border="0" height="320" width="240" /></a></div>You must be wondering... did this baker abandon yet another blog? It's almost a month and nothing's up. Well I swear to you... I was so busy I almost died baking the other day.<br /><br />So what's up recently? Well actually nothing much... either than attempting a Bob the builder cake and making more macarons (posts on those real soon), I've been pretty much sorting out things like work and applying for university (I did got in, hurray!). One other thing caught my eye though...<i>online shopping</i>.<br /><br /><br /><div style="text-align: center;"><a href="http://1.bp.blogspot.com/-awvPE8Gt2Ho/Tbzhr1h0xxI/AAAAAAAADqQ/wWc_ZuSZVuk/s1600/IMG_0886.JPG" style="margin-left: 1em; margin-right: 1em;"><img src="http://1.bp.blogspot.com/-awvPE8Gt2Ho/Tbzhr1h0xxI/AAAAAAAADqQ/wWc_ZuSZVuk/s320/IMG_0886.JPG" border="0" height="320" width="240" /></a></div><br /><br />I can't explain how addictive online shopping is... you just click away, punch in your card number and wait to get that mysterious parcel to arrive. The thing is... when you are buying something that you know you can't quite find something like that in your tiny little sunny island, no matter how expensive or how long the shipment is you know you just want to get it. Like forbidden fruits that gleam at me from the opposite patch of greenland, I click and click and click and next thing you know, I see my bank slip full of oversea payment. One word: <i>Horror</i>.<br /><br /><div style="text-align: center;"><a href="http://1.bp.blogspot.com/-AMGIT3QRMYk/TbziSKL17XI/AAAAAAAADqU/B-8dTwHRnMU/s1600/IMG_0888.JPG" style="margin-left: 1em; margin-right: 1em;"><img src="http://1.bp.blogspot.com/-AMGIT3QRMYk/TbziSKL17XI/AAAAAAAADqU/B-8dTwHRnMU/s320/IMG_0888.JPG" border="0" height="320" width="240" /></a> </div><br />These are just one of the few, there's more to come and they are much more beautiful. When I say beautiful, I'm not talking bout simple polka dots like these. I'm talking bout 'Bohemian and swirls of colors' kind of beautiful and I can't wait for them to come next week. I'm not saying that the liners in Singapore sucks, but seriously I think there can be more. So... anyone gonna bring these in and not charge up a hell?<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-ZXTtvBwqxnI/TbzjYGUbhQI/AAAAAAAADqY/acYpD96b6uA/s1600/IMG_0906.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="http://1.bp.blogspot.com/-ZXTtvBwqxnI/TbzjYGUbhQI/AAAAAAAADqY/acYpD96b6uA/s320/IMG_0906.JPG" border="0" height="320" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-hsfkM98ouLw/TbzkAaPEFlI/AAAAAAAADqc/DNJJXqQNEKk/s1600/IMG_0907.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="http://3.bp.blogspot.com/-hsfkM98ouLw/TbzkAaPEFlI/AAAAAAAADqc/DNJJXqQNEKk/s320/IMG_0907.JPG" border="0" height="320" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-BsJqHlstK7A/TbzpcPamtoI/AAAAAAAADqg/M9YQJTCQAq8/s1600/IMG_0908.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="http://1.bp.blogspot.com/-BsJqHlstK7A/TbzpcPamtoI/AAAAAAAADqg/M9YQJTCQAq8/s320/IMG_0908.JPG" border="0" height="320" width="240" /></a></div><br />Anyway, end of the day we buy them simply to bake them in it. Thank god I did have a very strong sense of sentimental towards these liners else they would get stuck in the cupboards forever untouched, only to be admired from time to time when I remember to. Someone did mention to me that end of the day these liners are just gonna get thrown away. But you know what? I think the visual impact makes eating these Peanut Butter and Chocolate muffins a little better :)<br /><br />But yea in the end the liners did end up in the bin. Oh well!<br /><br /><span style="color: rgb(51, 102, 255);">Btw, I've added a new gadget on the side named <span style="font-weight: bold;">Katherine's Favorite Things</span> (oh I'm Katherine by the way too) and those links there are tiny pieces of Nirvana that I enjoy reading from time to time. If You too are a food blogger and wanna link up, just drop a comment or email and I'll be more than happy to check you out :)</span><br /><br /><span style="color: rgb(51, 102, 255);">I hate orange juice with pancakes and also, food blogs that stretch my screen like crazy :D</span><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>Katherinehttp://www.blogger.com/profile/06855356531969063142noreply@blogger.com2tag:blogger.com,1999:blog-5753845531580401262.post-31261412345792042962011-03-09T20:31:00.000+08:002011-03-09T20:31:00.513+08:00Swiss Meringue Buttercream<div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-fjbSfc1Vs_c/TXMbOSpsZ_I/AAAAAAAADqA/lXBJS4newpQ/s1600/IMG_0782.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://lh5.googleusercontent.com/-fjbSfc1Vs_c/TXMbOSpsZ_I/AAAAAAAADqA/lXBJS4newpQ/s320/IMG_0782.JPG" width="240" /></a></div><br />
I think this year is definitely one of the best year that ever happened to me. Its the year when I daringly challenged myself with macarons, trying out recipes that I would never had dreamt of baking (more of that later) and formed a strong bonding with egg whites.<br />
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When I first started baking I was super scared of anything that is even slightly meringue based. I think I've said this before, but I assumed my kitchen is not suitable for beating egg whites and you need those really fancy standing mixers to whip up a batch of meringues. Until one day, I don't know what overcame me but I just went on to bake a chiffon cake... successfully with my Kenwood handheld mixer. Since then, beating eggwhites has became one of my favorite things to do in the kitchen.<br />
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Here is another breakthrough for me this year, Swiss meringue buttercream. Its a little time consuming, requires a little bit of effort and patience. To be totally honest with you, I was whisking away with my hand on the stove for at least 15 minutes. But I think if you do want some improvement in your kitchen life and do have substantial amount of greed to motivate you, then do it. Especially when you have a dark past with one of the ingredients (egg whites in my case), you'll feel exceptionally triumphant when you taste the cream afterwards. Not to mention I finally have another better option than the usual icing sugar buttercream.<br />
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No I am no kitchen goddess (yet, I hope) But perhaps this walkthrough will convince you a little... if you faced the same problems as I did.<br />
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<a href="https://lh5.googleusercontent.com/-J6cZUjssG0A/TXMUt2IiWBI/AAAAAAAADpU/Ak_toBDxI5c/s1600/IMG_0771.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://lh5.googleusercontent.com/-J6cZUjssG0A/TXMUt2IiWBI/AAAAAAAADpU/Ak_toBDxI5c/s320/IMG_0771.JPG" width="240" /></a><br />
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Start with whisking 2 egg whites with 100g or 1/2 cup of caster sugar over a bain marie. That is, placing the mixing bowl over a pot of simmering water on low heat and whisk. I thought by turning the heat up will help everything along faster but hell I was wrong. Everything turn sticky really fast and I wasn't in time to whisk so, seriously just keep the flame low.<br />
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<a href="https://lh4.googleusercontent.com/-7bEyFVTPkVQ/TXMV4h6KN-I/AAAAAAAADpc/elYg9Ld9Uhw/s1600/IMG_0773.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://lh4.googleusercontent.com/-7bEyFVTPkVQ/TXMV4h6KN-I/AAAAAAAADpc/elYg9Ld9Uhw/s320/IMG_0773.JPG" width="240" /></a><br />
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As you whisk, the mixture will start to thicken up a bit and has the texture of thick glue. You may feel the sore on your arm and start getting a little annoyed, but just treat it as a little mental trashold exercise.<br />
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<a href="https://lh4.googleusercontent.com/-6BrMR41HA50/TXMWfB9MgEI/AAAAAAAADpg/n6De1Jwn5yE/s1600/IMG_0774.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://lh4.googleusercontent.com/-6BrMR41HA50/TXMWfB9MgEI/AAAAAAAADpg/n6De1Jwn5yE/s320/IMG_0774.JPG" width="240" /></a><br />
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Continue whisking and the mixture should look somewhat like this. Thicker than ribbon stage and stiff, somewhat like marshmallow fluff but only shinier. The sugar should have all been dissolved by now, and it's time to get the bowl out of the bain marie and start whipping with an egg beater.<br />
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<a href="https://lh3.googleusercontent.com/-osIMQqUvlf0/TXMXEt7xSuI/AAAAAAAADpk/9sEb-kS1hak/s1600/IMG_0775.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://lh3.googleusercontent.com/-osIMQqUvlf0/TXMXEt7xSuI/AAAAAAAADpk/9sEb-kS1hak/s320/IMG_0775.JPG" width="240" /></a><br />
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whipping.... it took me about 10 minutes to get to...<br />
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<a href="https://lh5.googleusercontent.com/-UY1FepAaGQE/TXMYPnFzgXI/AAAAAAAADps/crsW7Rc9GB4/s1600/IMG_0777.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://lh5.googleusercontent.com/-UY1FepAaGQE/TXMYPnFzgXI/AAAAAAAADps/crsW7Rc9GB4/s320/IMG_0777.JPG" width="240" /></a><br />
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This stage. Please note that at this point, as sore as your arms might be you'll feel extremely proud of yourself and totally mesmerized by the solid bright white.<br />
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<a href="https://lh4.googleusercontent.com/-k_R1Q6eegtA/TXMZa8JViCI/AAAAAAAADp0/4cFQy_D2Fuc/s1600/IMG_0779.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://lh4.googleusercontent.com/-k_R1Q6eegtA/TXMZa8JViCI/AAAAAAAADp0/4cFQy_D2Fuc/s320/IMG_0779.JPG" width="240" /></a><br />
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But the beauty doesn't last long... yet. It's time to turn that beautiful thick and lush meringue into buttercream!<br />
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<a href="https://lh4.googleusercontent.com/-ALX0VqaI1Uo/TXMZ-RqLCpI/AAAAAAAADp4/5JQjLWLHKlg/s1600/IMG_0780.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://lh4.googleusercontent.com/-ALX0VqaI1Uo/TXMZ-RqLCpI/AAAAAAAADp4/5JQjLWLHKlg/s320/IMG_0780.JPG" width="240" /></a><br />
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Add butter bit by bit (I cut them into cubes while they are still cold and leave them to soften to room temperature) and I have to tell you, you'll will be slightly disappointed by the dirty tinted yellow and think the stupid butter has ruined everything, but hang on... just keep going.<br />
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<a href="https://lh6.googleusercontent.com/-GodonsHZkwk/TXMak1QXfcI/AAAAAAAADp8/DFdIl1npiY0/s1600/IMG_0781.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://lh6.googleusercontent.com/-GodonsHZkwk/TXMak1QXfcI/AAAAAAAADp8/DFdIl1npiY0/s320/IMG_0781.JPG" width="240" /></a><img border="0" height="320" src="https://lh3.googleusercontent.com/-0T8zW6nMxxA/TXMb1nRh1EI/AAAAAAAADqE/znv4I9HP4nw/s320/IMG_0783.JPG" width="240" /><br />
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And then... it will pick up and everything will be right on track again! Beat till all 165g of butter has finish up and add in a good splosh of vanilla or other flavorings you are after. The end product, should be a thick, creamy, smooth and firm cream and light cream white.... unless you tint the cream with food colorings of course.<br />
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Not that hard right?<br />
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</div><div class="separator" style="clear: both; text-align: center;">What I really love about this recipe is how smooth it really is and that you don't bite into sugar granules like normal buttercream. Also because it's really firm and stable yet smooth, it's perfect filling for macarons as it doesn't soften the macaron shells with too much liquid. Yes it's a little time consuming, but hey it only consist of 4 ingredients... and a bit of arm exercise. Fair trade right?</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I've faced a few of my demons in the kitchen... how about you? :)</div>Katherinehttp://www.blogger.com/profile/06855356531969063142noreply@blogger.com3tag:blogger.com,1999:blog-5753845531580401262.post-363520945327525842011-02-27T22:15:00.000+08:002011-02-27T22:15:09.114+08:00Jam Muffins<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-B9goPVD8xm4/TVddLgUMpWI/AAAAAAAADpI/qmVTsw1H_nE/s1600/IMG_0746.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-B9goPVD8xm4/TVddLgUMpWI/AAAAAAAADpI/qmVTsw1H_nE/s320/IMG_0746.JPG" width="240" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-byss8z_WfN0/TVddflxpguI/AAAAAAAADpM/nbmBh47bSxw/s1600/IMG_0748.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div class="separator" style="clear: both; text-align: center;">I love this kind of baking. Lazy sunday don't really feel like doing much, but still there's breakfast to be considered for the upcoming week. And just when a good friend brings you some really nice strawberry jam from a strawberry farm, the choice is rather obvious... Jam muffins. Or rather, <i>However You Want It Muffins</i>.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-5yUlQUVoPsw/TVdburi7djI/AAAAAAAADpA/cyl5wd235Ak/s1600/IMG_0742.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-5yUlQUVoPsw/TVdburi7djI/AAAAAAAADpA/cyl5wd235Ak/s320/IMG_0742.JPG" width="240" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">These are not hard to make... Just whip up the batter and swirl a teaspoon of whatever jam you like. And the thing is, I am one of those who buys jam, think I will eat the jam, but really just go for peanut butter or Nutella at the end of the day. I <i>like</i> to try to be English, but then truth is I'm a junkie at heart. But still, I have quite a good collection of fruit jams at my fridge door.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">Whatever it is, these can't be bad. Hell I'm even thinking of a savory version with a swirl of my favorite sambal. Should be quite a nice way to kick off another new week :)</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-byss8z_WfN0/TVddflxpguI/AAAAAAAADpM/nbmBh47bSxw/s1600/IMG_0748.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-byss8z_WfN0/TVddflxpguI/AAAAAAAADpM/nbmBh47bSxw/s320/IMG_0748.JPG" width="240" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Jam Muffins/However You Want It Muffins</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">150g Butter, soften</div><div class="separator" style="clear: both; text-align: center;">3/4cup Sugar (Brown or white, up to you)</div><div class="separator" style="clear: both; text-align: center;">3 eggs</div><div class="separator" style="clear: both; text-align: center;">2tsp Vanilla Extract</div><div class="separator" style="clear: both; text-align: center;">1 tsp Baking Powder</div><div class="separator" style="clear: both; text-align: center;">1 1/2cup Plain Flour</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Preheat oven to 160ºC, sift flour and baking powder in a bowl. In another mixing bowl, beat the butter and the sugar till fluffy and pale, then beat in one egg with one tablespoon of flour while mixing. This is to prevent the batter from curdling (curdling cause hard muffins) Continue till all eggs are beaten in, add in the vanilla and finish up the remaining flour. Spoon batter into a muffin pan, each till halfway full and swirl in a teaspoon of your desired jam. Bake for 20-30 mins, as all ovens vary.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Happy Jamming!</div>Katherinehttp://www.blogger.com/profile/06855356531969063142noreply@blogger.com0tag:blogger.com,1999:blog-5753845531580401262.post-2443063518222938252011-02-09T21:30:00.000+08:002011-02-09T21:30:55.324+08:00CNY 2011<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_EL_2kju3pII/TVJ0Xoou5nI/AAAAAAAADo4/vpqJaVyhsnU/s1600/IMG_0830.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/_EL_2kju3pII/TVJ0Xoou5nI/AAAAAAAADo4/vpqJaVyhsnU/s320/IMG_0830.JPG" width="240" /></a></div><br />
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</a></div>So how was your Chinese New Year?<br />
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Well for me, it had been one of the worse year that I could remember. This is so far, as long as I remember, the first CNY that I got sick. Nursing a sinusitis and high fever while shuffling between visiting relatives and blowing my nose away is no fun at all. I didn't dare to talk or walk too much fearing that I'll go all woozy and giddy and not to mention, all those yummy CNY goodies I had missed out! Didn't even dare to touch a single slice of ba kwa!<br />
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But still I baked. Usually I'll make my Sunflower cookies aka Butter Cookies, Cornflake Cookies, Nutella Cookies and Pineapple Tarts, but this year I went a little different. Made Almond cookies instead of the butter cookies and gave a cute little twist to my pineapple tarts.<br />
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Cute little things aren't they? Everyone who tasted them thought they are fabulous and too cute to eat. But sadly, none for me! :(<br />
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</div><div style="text-align: center;">But anyway. It's 人日 today... Happy Birthday everyone! Hope you had a wonderful new year :)</div>Katherinehttp://www.blogger.com/profile/06855356531969063142noreply@blogger.com0tag:blogger.com,1999:blog-5753845531580401262.post-80339509660074500892011-01-17T20:53:00.004+08:002011-01-22T13:01:05.581+08:00Nigella's Chocolate Fudge Cake<div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_EL_2kju3pII/TTRCQfI08lI/AAAAAAAADn8/jMNeXBghIGI/s1600/IMG_0484.JPG" style="margin-left: 1em; margin-right: 1em;"><img src="http://3.bp.blogspot.com/_EL_2kju3pII/TTRCQfI08lI/AAAAAAAADn8/jMNeXBghIGI/s320/IMG_0484.JPG" width="240" border="0" height="320" /></a></div><br /><br />First, let me start off this post with 2 words: Nigella Lawson.<br /><br /><a href="http://2.bp.blogspot.com/_EL_2kju3pII/TTpjJP4hLMI/AAAAAAAADoE/kJWok8Hgs-Y/s1600/IMG_0468.JPG"><img style="cursor: pointer; width: 300px; height: 400px;" src="http://2.bp.blogspot.com/_EL_2kju3pII/TTpjJP4hLMI/AAAAAAAADoE/kJWok8Hgs-Y/s400/IMG_0468.JPG" alt="" id="BLOGGER_PHOTO_ID_5564869300103228610" border="0" /></a><br /><br />Although I sometimes like to pretend to be like her (which girl don't?) cooking gracefully and seductively in the kitchen, I do personally feel that her recipes are not getting as much credit as her wits and looks does. Sure she is really beautiful and I adore her Rubensque curves and deep set eyes with hanging lashes, not to forget her crown of raven hair and cute British accent. But people often put more attention to her life and other commercial stuff in front of what her main attraction is - her recipes.<br /><br /><a href="http://3.bp.blogspot.com/_EL_2kju3pII/TTpjJfDJ2XI/AAAAAAAADoM/XXuEg89Fzpc/s1600/IMG_0470.JPG"><img style="cursor: pointer; width: 300px; height: 400px;" src="http://3.bp.blogspot.com/_EL_2kju3pII/TTpjJfDJ2XI/AAAAAAAADoM/XXuEg89Fzpc/s400/IMG_0470.JPG" alt="" id="BLOGGER_PHOTO_ID_5564869304174369138" border="0" /></a><br /><br /><a href="http://2.bp.blogspot.com/_EL_2kju3pII/TTpjJdv4gsI/AAAAAAAADoU/aJXxKvmIjLU/s1600/IMG_0471.JPG"><img style="cursor: pointer; width: 300px; height: 400px;" src="http://2.bp.blogspot.com/_EL_2kju3pII/TTpjJdv4gsI/AAAAAAAADoU/aJXxKvmIjLU/s400/IMG_0471.JPG" alt="" id="BLOGGER_PHOTO_ID_5564869303825105602" border="0" /></a><br /><br />I've read tons of people saying how inaccurate her recipes how, how hard they are to follow etc. But honestly, I don't think so. None of her recipes gave me too much kitchen disasters so far, but you do need to have the culinary common sense to make them.Take this cake for example. All you need is just 2 bowls and one wooden spoon, if you know how to stir and beat sugar and butter together. Sieve if you wanna pretend to be competent, or throw everything into the mixer or processor if you are really amateur.<br /><br /><a href="http://4.bp.blogspot.com/_EL_2kju3pII/TTRC-IeFjnI/AAAAAAAADoA/TOdQFqCvcmo/s1600/IMG_0485.JPG" style="margin-left: 1em; margin-right: 1em;"><img src="http://4.bp.blogspot.com/_EL_2kju3pII/TTRC-IeFjnI/AAAAAAAADoA/TOdQFqCvcmo/s320/IMG_0485.JPG" width="240" border="0" height="320" /></a><br /><br />And as her recipe says, this cake is so moist and full of chocolate and a total pleasure to bake. Not to mention, how tall and dark and proud it stands once it's all done. I happily baked this cake again for a friend's birthday last year and just as how the guests in Nigella's show all appears to be satisfiedly fed, so were the people at the party.<br /><br /><a href="http://www.nigella.com/recipes/view/chocolate-fudge-cake-168">Chocolate Fudge Cake Recipe</a><br /><br /><a href="http://2.bp.blogspot.com/_EL_2kju3pII/TTpkXNYJqSI/AAAAAAAADoc/HwNt1x0sk60/s1600/IMG_0472.JPG"><img style="cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_EL_2kju3pII/TTpkXNYJqSI/AAAAAAAADoc/HwNt1x0sk60/s400/IMG_0472.JPG" alt="" id="BLOGGER_PHOTO_ID_5564870639460395298" border="0" /></a><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_EL_2kju3pII/TTRBibOZmzI/AAAAAAAADn4/NSgpJ0NzUf0/s1600/IMG_0475.JPG" style="margin-left: 1em; margin-right: 1em;"><img src="http://1.bp.blogspot.com/_EL_2kju3pII/TTRBibOZmzI/AAAAAAAADn4/NSgpJ0NzUf0/s320/IMG_0475.JPG" width="240" border="0" height="320" /></a></div><br />Enjoy!<br /></div><span id="goog_1649259070"></span><span id="goog_1649259071"></span>Katherinehttp://www.blogger.com/profile/06855356531969063142noreply@blogger.com0tag:blogger.com,1999:blog-5753845531580401262.post-1215991867635248252011-01-09T12:17:00.001+08:002011-01-09T12:18:42.541+08:00Baking Macarons for the first time<div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_EL_2kju3pII/TR8JOiBxqHI/AAAAAAAADmY/_dZz6rV_odM/s1600/IMG_0681.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: small;"><img border="0" height="320" src="http://3.bp.blogspot.com/_EL_2kju3pII/TR8JOiBxqHI/AAAAAAAADmY/_dZz6rV_odM/s320/IMG_0681.JPG" width="240" /></span></a></div><br />
Back at my old blog I use to have these series of posts that I labelled under 'Blings', where I share about my new kitchen toy and perhaps give a little slight review of it. Not that I was trying to look bimbo or anything but the kitchen that I got from my mom is 40 over years old. Everything, the mixing bowls the spatula the whisk etc... they were either badly stained or on the verge of breaking down. So everytime I got a new one to replace it, the new item literally 'blings' in the cupboard among it's old residents.<br />
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I don't know how did your New year's eve went but I had a total blast at home. After reading about Tott's I called to check if they are open on the holidays and rush down for a shopping spree. My cupboard is truly at the new stage of 'Blingaston' but the proudest thing that I lunge home that day is perhaps that bag of almond meal.<br />
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See, every baker or cook has got an culinary archilies foot. Some have problems with souffle, some have problems with pie or roux and I, have a problem with anything base of meringues. I used to be very intimidated by the idea of 'egg whites' as I believe my kitchen does not meet the requirements and my house is too stuffy etc. Yet my greed for those sweet crunchy and slightly chewy meringues and macarons grew bigger and bigger each day and baking them myself seems a little far fetched.<br />
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But that day on New Year's eve, I went berserk. I had enough when I was paying $15 for only 8 macarons from some overrated bakery with each bite sickeningly sweet to the core. While at Totts, I decided to go on the macaron project.<br />
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As it turns out, beating up egg whites and folding dry ingredients in wasn't that hard at all! Then I realise the bigger deal was actually pipping. And after reading through several online macaron guides, I could have given this batch a bit more turns in the bowl.<br />
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And not to mention, I found the best temperature for my oven when it comes to meringues. Apparently 140°C is too high for me. My first tray went in all cracked and I was screaming with devastation. 120°C is better.<br />
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<div style="text-align: center;">Feet!</div><div class="separator" style="clear: both; text-align: center;"></div><br />
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They may not look perfect, and finding 2 matching shells was like giving birth to an ugly daughter and trying to marry her off. But I was feeling really really proud of myself... felt like a real colon capital D in the world of emoticons :D<br />
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<div style="text-align: center;">I simply sandwich these with some melted bitter chocolate. And god how good these were!</div><br />
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<div style="text-align: center;">As for those over baked ones, I had them with peanut butter instead.</div><br />
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<div style="text-align: center;">First box of macarons in my life, on it's way to a New Year eve party!</div><br />
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Recipe wise, I used <a href="http://www.davidlebovitz.com/2005/10/french-chocolat/">David Lebovitz's French Chocolate Macaron</a> recipe. For a blue first timer like me, my pictures definitely helped to justify how reliable the recipe is. Can't wait to post up the next macaron post!Katherinehttp://www.blogger.com/profile/06855356531969063142noreply@blogger.com0tag:blogger.com,1999:blog-5753845531580401262.post-33364196879229126352011-01-01T13:22:00.001+08:002011-01-01T13:25:32.061+08:00Crumb Shop Cheesecake sale!<div style="text-align: center;"><u>The Crumb Shop Cheesecake Menu</u></div><div style="text-align: center;"><u><br />
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<div style="text-align: center;"><span style="color: #cc33cc; font-weight: bold;">Very Ribena Cheesecake</span> </div><br />
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Ribena flavored cheesecake, with malty disgestive crust. The perfect choice for kids and adults from the usual Cheesecake fare. <br />
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<span style="color: #ff6600; font-weight: bold;">Ferreroche & Nutella Cheesecake</span> : It may not be the prettiest among it's sisters but greed outwins everything. Ferreroche Cheesecake with blobs of Nutella. A total hit for people in love with the hazelnut and chocolate combo!<br />
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<div style="text-align: center;"><a href="http://2.bp.blogspot.com/_EL_2kju3pII/SnHWs-ZX3-I/AAAAAAAADUo/DCy6kaobic8/s1600-h/DSC02185.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5364304699326980066" src="http://2.bp.blogspot.com/_EL_2kju3pII/SnHWs-ZX3-I/AAAAAAAADUo/DCy6kaobic8/s400/DSC02185.JPG" style="cursor: pointer; height: 300px; width: 400px;" /></a></div><br />
<div style="text-align: center;"><span style="color: #663333; font-weight: bold;">Classic Oreo Cheesecake</span></div><br />
<div style="text-align: center;"><a href="http://1.bp.blogspot.com/_EL_2kju3pII/SnHWtWj4I6I/AAAAAAAADUw/VLrUwr9pIBE/s1600-h/DSC02187.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5364304705813488546" src="http://1.bp.blogspot.com/_EL_2kju3pII/SnHWtWj4I6I/AAAAAAAADUw/VLrUwr9pIBE/s400/DSC02187.JPG" style="cursor: pointer; height: 300px; width: 400px;" /></a></div><br />
Digestive crust with layered cheesecake and oreo chunks. Classics are always beautiful!<br />
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<div style="text-align: center;"><a href="http://4.bp.blogspot.com/_EL_2kju3pII/SnHXK1c1ByI/AAAAAAAADU4/2tJH50xMtsk/s1600-h/DSC02237.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5364305212321629986" src="http://4.bp.blogspot.com/_EL_2kju3pII/SnHXK1c1ByI/AAAAAAAADU4/2tJH50xMtsk/s400/DSC02237.JPG" style="cursor: pointer; height: 300px; width: 400px;" /></a></div><div style="text-align: center;"> <span style="color: #996633; font-weight: bold;">Bailey's & Nutella Cheesecake</span></div><div style="text-align: center;"></div><div style="text-align: center;"><span style="color: #996633;">One of Crumb Shop's proudest and best seller of all time. Baileys lovers will be excited to know how well the nutella goes in with the alcohol and cooling cheese flavor.</span><span style="color: #996633; font-weight: bold;"><br />
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All cheesecake Bases are made with the usual digestive biscuits but we do offer the option of only oreo too. Suitable for vegetarians and one week advance as all orders are made to order. Please Send all orders to thecookiecrumb@hotmail.com :)<br />
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As I'm signing off from here, Here's wishing everyone a Happy New Year! May 2011 be a great year of blessings for everyone!<br />
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Love, Hugs and Chocolate Kisses,<br />
The Crumb ShopKatherinehttp://www.blogger.com/profile/06855356531969063142noreply@blogger.com0tag:blogger.com,1999:blog-5753845531580401262.post-87719049171558804972010-12-24T11:19:00.005+08:002011-01-01T13:26:10.770+08:00Christmas 2010<div style="text-align: center;"><a href="http://4.bp.blogspot.com/_EL_2kju3pII/TRQRRElx0WI/AAAAAAAADmM/8Pk82duAHyA/s1600/XMAS%2B2010.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5554083225442308450" src="http://4.bp.blogspot.com/_EL_2kju3pII/TRQRRElx0WI/AAAAAAAADmM/8Pk82duAHyA/s400/XMAS%2B2010.jpg" style="cursor: pointer; height: 400px; width: 300px;" /></a></div><br />
When I was young, I always envy families celebrating Christmas. All young and old sit together on the dining table carving the turkey and ham and all laughing over sparkling wines and champagne. Coming from a traditional Chinese family didn't give me the chance to have that kind of experience. Therefore, I came up with my own tradition: making gingerbread cookies.<br />
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Its something very simple yet so enjoyable. Every piece of cookie you ponder what color and what pattern to decorate and when all the cookies are done, they stare back at you with colorful glimpses as though they are wishing you a happy Christmas. Some may say I am the one who did it myself, but I prefer to think it's something I like to do for myself. I may not be the one eating them, but the smell of baking and the splashing of colors just makes my Christmas. Every year I'll definitely give these away to children in the hospital I use to work in. After leaving the job this year, they ordered from me... Can't describe how much I really hope they enjoy the colorful cookies.<br />
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Anyway, while this blog is still humbling it's own makeover away, Here's wishing everyone (the unknown reader whose looking at this now) A Merry Christmas and a Happy New Year! :)Katherinehttp://www.blogger.com/profile/06855356531969063142noreply@blogger.com2tag:blogger.com,1999:blog-5753845531580401262.post-66198568201183301232010-12-13T16:47:00.001+08:002010-12-13T16:48:43.746+08:00Welcome to The Crumb Shop!Welcome to The Crumb Shop! We are formerly known as The Chocolate Medley and hope that it will be a great brand new start for everyone! Do keep watch of this space for more yummilicious goodies to come!Katherinehttp://www.blogger.com/profile/06855356531969063142noreply@blogger.com0