These scones have been pre-filled with jam,
Just so you don’t have to.
I was reading Amber’s suggestion in my comment box on posting a scone recipe to get into the English mood, for the upcoming Royal Wedding. Because, what can be more English than scones right? But my impression of scones was that they were chunks of dry, tasteless pastries.
I did however, have this recipe bookmarked for the longest time. A scone filled and baked with jam as filling. That would definitely jazz up these pastries. So what better time to make these than now right?
Besides the wonderful jam filling, these scones were also winners as it calls for pre-toasting the flour and the oats before they were sent to bake.
If you haven’t already tried it, you should really try tossing your oats in a saucepan and heat it over medium heat. The fragrance and the flavour the heat brought out from the oats was just so incredible!
I held my head over the saucepan and felt as if i just walked up to a popcorn stand in a movie theatre. I know oats and corns probably came from different plants. But the aromatic nutty smell from them was uncannily identical!
Needless to say, my scones were extra flavourful today. Of course, if you still doubting these scones to dry and flavourless, you can always pile on the whipped cream. Amber suggested using clotted cream, but i have no inkling on how to go about making them, and settled with the regular one (Sorry Amber!).
Or maybe some butter?
The possibilities are endless!
So with these scones, i wish Will and Kate a happy wedded bliss. And to Amber too, for making such a wonderful suggestion!
Recipe taken from Sugar Plum,
Click HERE for recipe.
This would be one of the times where “less is more”. A simple Vanilla cake dusted with icing sugar
Using custard powder as one of its ingredients, this cake is very deeply scented with vanilla. Of course, a heavy dose of my homemade vanilla extract doesnt hurt.
This cake turned out rich,moist, and quite chewy. It’s like a cross between a blondie and a butter cake. While i would have preferred this to be more light and fluffy, I liked the gorgeous rich yellow the colour of this cake turned out. It totally epitomizes the widely used boxed “yellow cake” mix. And making this cake is almost as easy as the mix.
But what i am loving most about this cake is still the strong vanilla flavour in this.
Quite possibly the best scent around!
I can’t be any more honored to receive the following awards from my fellow bloggers.
I cant thank
Edith from Precious moments,
Jasmine from Sweetylicious, and
Rita from rtcrita
enough for presenting me with the credits. Thank You so much guys! I am so very very flattered.
Here are the rules to abide in order to accept this award and they are:
1. Post linking back to the person that gave you the award
2. Share 7 random things about yourself
3. Award 15 recently discovered blogs
4. Drop them a note and tell them about it.
1. Although currently residing in Jakarta, Indonesia, I did most of my growing up in sunny Singapore
2. Being mostly educated in Singapore, I am supposedly proficient in both English and Chinese. While i do OK with English (sometimes fumbling with grammar), i am deficient in Chinese. I stammer, stutter and break up in cold sweat whenever the need for me to read, write or speak in the language arises.
3. I am a self/internet taught baker. I have never had professional training in my life. So, I don’t expect any fancy, sophisticated French pastries and desserts posts up in this blog, because frankly, i am clueless about them.
4. I work for a chain of restaurants. While i am sometimes involved in the very pleasant process of creating and tasting new menus, most of my days are spent facing the computer, computing mundane administration stuffs.
force upon share most of what i bake with the good people at work. That way i won’t be left unsupervised with a tray of desserts all by myself. I just dont trust myself that much.
6. I bake and photograph in the mornings, because nothing beats natural light in the A.M. And because then i can immediately pack up and bring my bakes to work. Refer to #5 :)
7. I am a Mall worshipper. You can probably catch me riding up or down the mall elevators on most days.
1. Beth from Delicious Inspiration
2. Kristina from Paddle Attachment
3. Grapefruit from Some Needful Things
4. Samina from Samina Cooks
5. J. from Kawaiikitchen
6. Lora from diaryofamadhausfrau
7. Amy from tinytearoom
8. Raymund from angsarap
9. Betty from scrambledhenfruit
10. Maria from scandifoodie
11. Erin from makingmemorieswithyourkids
12. Yvette from yvettesblogs
13. Brianna from itsybitsybrianna
14. Swee San from thesweetspot
15. Christina from thiswomancooks
Instead of making Hot Cross Buns to celebrate Easter this year, i made these bun(nies)
This bunny definitely taste better than rabbit foods.
And they are pretty easy to make too.
It started with a dough looking like this.
See the ball of golden pineapple jam? (Sorry wabbit for the surgery)
As for the facial features, i just melted a bit of chocolate and drew them on.
Pretty easy right?
And since i was already on the hare-y journey, i have decided to get acquainted to another hairy friend.
Unlike the bunnies, big guy here is pretty huge.
Each bunny is made of one ball of dough (pictured on the right), weighing 35 grams. So u can pretty much imagine how many bunnies it would make to make up Big guy here.
Anyways after baking in the hot oven, big guy here gets lotioned with good moisturising mayonnaise,
The hairy business comes next
I have used Chicken floss for “hair”.
While this lamb may look all fluff and airy without much substance, i promise you that it is not. Because within each ball of dough, i have fitted a mini sausage.
And as usual, i have used my bun recipe to make the dough for this.
Happy Easter everybuddy!
Some of you areprobably wrinkling your nose in disgust at the title.
Brownies with cheddar cheese? Really?
If you have noticed, i really like salt in my dessert. They are like my personal fairy dusts, powerful and magical, and at the rate i am sprinkling them, you can call me a seasoned salt sprinkler.
By using cheddar cheese, i was expecting to introduce the same kind of savoury depth into these brownies.
You might need to use your super sight powers to spot the slice of cheese in here. But it’s there, almost at the bottom of the brownies.
Okay, a word of warning, the next picture might gross you out as i had to practically mince the brownies to reveal the cheese.
Whoops, sorry for the carnage.
While putting cheddar into your dessert may sound foreign, it’s very common here in Indonesia. We sprinkle grated cheese on our cakes,and cookies all the time. And the fact is, the combination works, for me at least, or maybe it’s an acquired taste, since i grew up with it.
But do give this a shot! who knows you might like it too!
Almond Brownies with Sliced Cheddar
(Taken from Sedap Magazine)
150 gr Butter
200 gr Dark Chocolate
125 gr sugar
30 gr AP flour
15 gr cocoa powder
50 gr almond flour
1/2 tsp baking powder
3 tsp almond extract
15 gr sliced almonds (to be sprinkled)
1. Heat butter till melted. Add chocolate and stir till both are melted and well combined.
2. In another bowl, beat eggs and sugar till they get slightly thick. Add the egg-sugar mixture to the chocolate mixture and mix well.
3. Sift AP flour, cocoa powder, ground almonds and baking powder into the chocolate-egg mixture. Add the almond extract and mix till just combined.
4. Pour half of the batter into a pregreased and prelined (with overhang to lift the brownies easily later)8×8 baking tin. Arrange cheese slices over the batter, the pour the remanining batter over the cheese.
5. Bake at 180 degree Celcius (not F) for 25 minutes or till they are well cooked
6. Slice into squares to serve.