Archive for August, 2010

Oh my, arenā€™t u a Cheesy Mess.

August 31, 2010 Leave a comment

Okay, i think i might have gone overboard with the cheese. But no one is complaining.

The recipe called for a scant 40 gram of mozarella cheese. But i just had to do it my way and forcefully piled whatever amounts that would cling to the surface of the bread.

Oh, did i mention that it’s a loaf bread hidden underneath all that crusted golden brown goodness?

Yeah, just a regular sandwich loaf, topped with crazy amounts of cheese and baked to a golden brown perfection.

Sounds simple enough?


Fruit Pastry Cake

August 28, 2010 Leave a comment

With all the raves that’s been going on about this cake, i couldn’t turn a blind eye to it.
Type the words fruit pastry cake and u will see many, many, many versions of it.

And it doesnt hurt one bit that this cake, in however way u choose to decorate it, always turns out so effortlessly pretty.

So, this morning, i decided to hop on the bandwagon…

It was a good decision.

This cake delivers everything that the other food bloggers promised – Soft, moist, tender crumbed and …. sweet..

too sweet in fact.

No biggie with that. Just hold back on the sugar and we are good to go.

Although it’s almost a norm to use blueberries, strawberries and peach, i deviated a wee bit by using pineapples.

Aside from that,i followed adhered strictly to the recipe.

Categories: Cakes, Pastries

Triple Decker

August 27, 2010 Leave a comment

This cake is definitely one of those one bowl fuss free cakes. No siree, this cake WILL dirty at least three of ur mixing bowls.

Three mixing bowls for the three components that make up this cake- the chocolate pound cake, the white chocolate pound cake and the brownie base.

Aaah, now u know why it’s called the triple decker.


Categories: Cakes

Chicken andĀ PotatoĀ pie

August 26, 2010 Leave a comment

Believe me or not, but i do eat other stuffs apart from desserts.

I came across this blogpost a few years ago, but shelved it aside cause it involves rolling pie dough.

And back then, i had a mortal fear of that task.

Fast forward a few years later, we arrive at present day.

I did my homework and I paid my dues.

I sweated over sticky doughs,

i cursed over dry, cracked doughs

and wept over inedible doughs that fed the bin

But i persisted and have gotten somewhat more comfortable with the task of rolling dough.

And today, like a grown up, i came back and took the challenge i dismissed a few years ago.

And as if that wasn’t enough, my leap to maturity was further reinforced by filling these pies with ReaL Food.

Real food in the form of chicken, potatoes and fro-vegs. None of those fancy chocolate, cream, or custard dessert pies.

These are wholesome meal pies. Sensible and adult-worthy.

Categories: Pastries Tags: , , , ,

Chocolate cake with retarded piping skills

August 25, 2010 Leave a comment

My piping bag is always too full.
My buttercream is always too thick.
My nozzle is always kinda mishapen.

It never fails, i always have a good excuse for my retarded piping skills.

But, that shouldn’t stop me from having fun right?

Seen above are actually attempts at silhouetting mosques.
Yes. i know… i have a long way to go.

Categories: Cakes


August 24, 2010 Leave a comment

Okay, so i wasn’t exactly planning to make Hamastachens. Cause frankly speaking, i didnt know what they were.

What i set out to do, was to bake with some of the dates i’ve gotten my hands on a couple of days before.

So i settled with Martha Stewart’s date filled triangles. This was from her cookies book.

Yes, she calls them triangles…

Well, i like to call them Hamastachen. Just because these cookies are shaped exactly the way traditional hamastachens are.Ā  And just because i wanna boast upon the fact that i have been reading enuff to know about the existence of these Jewish cookies.

Why the peculiar shape u ask? Isn’t that a lot of work to get them to shape up?

Well, apparently, these cookies are modeled after Haman’s, the jewish villain’s hat.

Isn’t history fun?


1 1/4Ā  C All purpose flour

1/4 CĀ  Sugar


2 Tsp orange flavoured water

3 TBS ice water

3/4 C dates, pitted

1/3 C sliced Almonds

2TBS orange juice

1/2 tsp whole milk

2 TBS honey

1. In a food processor, combine flour, sugar, salt and half the zest. Pulse to combine.Add butter, pulse till crumbly. CombineĀ  orange flavoured water and ice water. Pulse until dough just comes together. Chill covered for 20 minutes.

2. In a clean bowl of a food processor, combine the dates, almonds, OJ and the remaining zest. Pulse to coarsely chop.

3. Heat oven to 350 F. Form dough to 1.5 inches diameter balls. Flatten into 3.5 inches circles. Place on heaping tsp of date filling on each. Fold the sides towards the centre, making triangles. Press to flatten slightly. Place 2 inches apart on baking sheets lined with parchment. Press again

4. In a small bowl, whisk together milk and honey. Brush on the pastries, Arrange 3 sliced almonds on each pastry. Arrange 3 sliced almonds on each pastry. Bake until golden (30 – 40 mins.) Rotate sheets halfway..

Transfer to wire rach, brush with graze again. let stand of 15 minutes before serving. Cookies can be kept in airtight container for up to 3 days.

Categories: Cookies

SausageĀ Rolls

August 23, 2010 Leave a comment

This morning i got up, and prepped myself for a good arm workout.
I am talking about 30 whole minutes of hand kneading half a kilo of bread dough.

Thatā€™s an achievement for someone as exercise deprived as me. I know i should be doing something about that fact.

I will get to that.

But first, lemme just lament on how soft and chewy these sweet breads are.

And not forgetting moist. Cause no one likes stale dry breadsā€¦ Definitely not asians, where bakeries run aplently with sweet soft breads with every imaginable fillings and toppings.

Try it, if u already havent!

Basic Sweet Bread Dough
(adapted from ā€œMagic Breadā€ by Alex Goh)
Ingredients A :
100gm bread flour
70gm boiling water

Ingredients B:
300gm bread flour
100gm plain flour
80gm sugar
6gm salt
20gm milk powder
9gm instant yeast

Ingredients C :
175gm cold water
60gm cold eggs

Ingredient D :
60gm butter

Method :

1. Add the boiling water from A into flour, mix until well blended to form dough. Cover and set aside to cool. Keep it into refrigerator for at least 12 hours.
2. Mix B until blended. Add in C and knead to form rough dough. Add in A and knead until well blended.
3. Add in D and knead to form elastic dough.
4. Let it proof for 40 minutes.
5. Divide the dough into required weight and mould it round. Let it rest for 10 minutes and ready to use.

Categories: Yeasted Breads