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

Who says 3D is only for movies?

August 22, 2010 2 comments

These cookies never fail to get “aaaw, these -are -soooo -cute” response from its viewers.

I don’t blame them.

If u are seeking instant gratification, or are just a sucker needing attention, these babies are definitely the way to go.

CauseĀ  conveniently, these cookies lend a momentary spotlight to its creator too.

Of course, that is provided u have a wonderful brother who happens to live in Japan. And who would cave in to your incessant whinning and get you the ingenious cookie cutter.

Kudos to Japanese creativity.

Recipe from HERE

Categories: Cookies

Sweet BlackĀ Roulade

August 22, 2010 Leave a comment

Each time i bake a swiss roll,
i am sure that the skin would peel off during rolling.

Each time i bake a swiss roll,
i am certain that the cake would tear on me.

err… why am i making swiss rolls again??

The need for self punishment?

Some hidden masochistic personality perhaps?

Course Not!
I really dont want to jinx this.
But there are some good days.

Good days where you have a good hairdo.

Or when ur roulade ROCKS and Rolls perfectly.


Categories: Cakes

Salted Peanut Butter Caramel Thumbprint Cookies

August 17, 2010 1 comment

Whew, the title itself is pretty much a mouthful isn’t it?

And, did i say salted? ewww?

Don’t worry much, everything will fall into places. *keeps fingers crossed*

These cookies have got three processes to it.

1. Chop and toast nuts
2. Bake and shape peanut butter cookies


3. Make caramel.

I havent really mastered the fine art of making caramel. But from reading various sites, and watching various videos from the WWW, i know there is delicate science involved.

So i got out the thickest and most shallow pan, which happens to be a humongous chinese cooking wok ( Geez, have u seen the size and felt the weight of it??). Poured my sugar, water, corn syrup, salt and watched the sugar cooking process like a paranoid hawk.

Oh, and i placed a piece of deep fried chicken beside me. Just because the instructions called for the caramel to turn a “golden brown” before adding the cream. It’s sort of my colour indicator. Dont judge.

It did work like a charm though. No crystallisation, no burnt spots, nothing, But creamy creamy chewy caramel. Thank You fried Chicken!

The processes following it were pretty breezy. Stir nuts into said creamy creamy chewy caramel and spoon it into the pre-indented p.b cookies. and voilaa!!

Try it!

Ps: I sprinkled couple grains of seasalt onto each cookie. Just cause everyone seems to be doing that.. Adding salt to caramel. I didnt really need to do that, cause my caramel was pre-salted. DOH!

Recipe from HEREE

Categories: Cookies

Spritz Cookies goĀ Green

August 13, 2010 Leave a comment

In case you haven’t noticed, the month of Ramadhan is upon us..
Yes, i am talking about the month where our Muslim friends fast from dawn to dust.
Dawn to dust. That’s a lot of hours.

Dawn to dust with No water, no food.
That makes it feel even longer

Total respect coming from me. I nibble on something every half hour.

Anyways, to get in the spirit of things, i’ve decided to bake with the unofficial Ramadan colour.

Green. These cookies were infused with pandan essence and a hint of green colouring.

Oh, and they are made even richer with the use of custard powder.
And coconut milk powder.


Categories: Cookies

CheeseĀ Muffins

August 12, 2010 Leave a comment

If i could choose one word to describe these muffins,
it would be cotton-soft.

Whoops, that’s two words isn’t it?
Cotton soft.

Cotton soft, separated though, is more fitting to describe baby diapers. Now, that’s quite inappropriate in a food blog.

Whatever it is, u get the idea of the texture right?

These muffins are basically just ur average chiffon cake. Just that they are baked in paper cups.
And sprinkled with shredded cheddar cheese.

The saltiness from the cheese just seemed to heighten the sweetness from the chiffon.

Totally Yums.

Categories: Cakes

Whooping forĀ Whoopie

August 11, 2010 Leave a comment

Whooping for Whoopie

Have you heard? Whoopie pies are the new cupcakes.

I didn’t want to be left out of the trend. And, i was dead curious.

So off i go, scouting for recipes.

Martha Stewart? Okays.

I browsed through the ingredient list.

Sour Cream.. Hmm.. much as i love sour cream. I dont always have a tub chilling in the fridge.

Rose Levy Beranbaum? Sounds good..

except, there is buttermilk involved. Not another readily available refrigerator item.

That’s ok though, for we are flexible adults who do substitution.
1/2 TBS lemon juice for 1/2 C of milk. That was easy enuff

The mixing process was a breeze. Everything came together pretty easily. Except, the batter was a bit too runny. It spread pretty badly when it was scooped onto the baking sheet.

Thank goodness for baking powder and soda within the batter for the slight lift. If not, we’ll be eating buttercream pancakes sandwiches. Well, That’s not a bad thing too!

Recipe from Rose’s Heavenly Cakes

Categories: Cakes, Cookies

DIY CupcakeĀ Liners

August 10, 2010 2 comments

I have always wondered, what do uĀ  do to the remaining odd scraps of baking paper after u are done cutting up the rest for ur baking projects?

For me, i just pile them up in a corner.

I know, that’s just me being messy and lazy right? For after all, it’s almost impossible to even pile them up neatly given their irregular shapes ( Remember they are scraps)…

But today, maybe just today.. Laziness decides to pay. I know. That’s against mother nature. But it’s true.

For there is DIY cupcake/ muffin liners.

It’s a no brainer really. U just scavenge over ur pile of scraps, see whatever fits, and push it into ur cupcake tins.

A gentle tip: Scraps that are square, or even remotely square works best!

Pictured above is a Pandan sponge cake.

The liners were the winners today. They provide support for the cakes to rise, and for green, economical living. YAYS.

Recipe: From a backdated “saji” magazine —> That’s a foodie magazine in Indonesia

6 egg yolks

4 egg whites

1/4 tsp salt

1/2 tsp cream of tartar

90 gr castor sugar

60 gr low protein flour

50 gr butter, melted

1 tbs instant coconut milk

1 tbs pandan paste

1. Beat egg yolks till it pales and thickens

2. Beat egg whites with cream of tartar till soft peaks. Add the castor sugar gradually and beat till stiff peaks.

3. Add the egg yolks and beat at low speed

4. Sift in flour, and fold it into the egg mixture

5. Fold in melted butter and pandan paste mixture

6. Pour into pre-lined tins

7. Bake at 180 degree C for 25 mins or till cooked.

Categories: Cakes

FrenchĀ AppleĀ Pie

August 6, 2010 Leave a comment

Apple and almond cream. Yums.
Crisp Crust and almond cream. Yummss
Apples and Crispy Crust against almond cream. Double Yums.

The recipe is from Dorie Greenspan’s Baking from My home to yours. But she used apples.

I substituted Pears for Apples cause i just happened to have extra apples mottling about. No complaints there. Everything seemed to work out. But i would definitely cut back on the baking time next time though. Am not fancying the crack lines between my custard. And maybe, just maybe, i will hold back slightly on the sugah.Ā  Just slightly.


Sponge Cake withĀ FermentedĀ Cassava

August 5, 2010 Leave a comment

This is not your average sponge cake.. No sire, this cake has a lil extra ingredient, the fermented cassava, or better known as “tape”.

Tape is commonly served as a dessert here in Indonesia. ItĀ  is characterised by a unique distinctive sweet – sour taste, and a slight alcoholic aroma. To me, it tastes like something that has gone rather rancid.

Fortunately, the peeps in my office are so exposed to the tape that they took no second thought sinking their teeth into the cake. And fortunately, the tape didn’t impart too much of it’s flavour into the cake. In fact, it was so mild that it was almost missable. šŸ˜‰

I guess the point of using the tape is to keep the cake moist and soft. Just like bananas in a banana cake. The further along the ripening process in the fruit, or in this case, the tuber (is cassava even a tuber?) the better it is for the cake.

PB and J ā€“ in cookie form. Strawberry Thumbprint Cookies

August 3, 2010 Leave a comment

PB and J – in cookie form. Strawberry Thumbprint Cookies

Take the two things u used to slap on ur sandwich bread, and make them into cookies. i am talking about these peanut butter and jam thumbprint cookies.

Yes, they are a bit tedious cause u have to shape them into uniform sized balls. And yes, they are a little bit of a nuisance cause u have to coat said balls in ground peanuts. And yes, they require a tad more attention as u will need to push ur thumb ( i used the back of the chopstick) gingerly into each dough to form the indentation.

But alas, i must say, they are pretty worth it!

Recipe can be found HERE