Being a lover of white chocolate and strawberries, I wanted to come up with not just a good, but a great white chocolate and strawberry muffin recipe. I won't say I'm there yet but this muffin recipe which is adapted from Bouchon Bakery blueberry muffins is definitely a keeper.
If you have not tried making Bouchon blueberry muffins, you absolutely must try this weekend. It is the best muffin recipe. This recipe is perfect if you prefer your cake light and fluffy compared to denser fine crumbed cakes. If you want a different flavour, try my version which uses the same basic cake recipe but with strawberries and white chocolate.
There will
be a temporary shift of direction in the type of food I bake as I will be
baking/cooking food to pack to work. This means you'll be seeing a lot more posts on savoury baked goods.
If you're sick of having leftover dinner for tomorrow's lunch, I suggest you jump on the bandwagon and start preparing tasty little baked treats for lunch at work. It's fun to plan a menu and workday lunch can never be as satisfying as enjoying your own tasty creation in your office pantry. If you have other people living with you, such as family or housemates, share your creations with them. Nothing like putting a smile on their faces and reminding them of what a sweetheart you are when they open up their lunch boxes.
It will be a challenge to look for main courses to bake. The first baked main that comes to mind is quiche. So here's the curry quiche recipe I made to kick start my "baked main course challenge".
Lately I've been baking a lot of celebration worthy cakes from Y3k Delicious Cakes recipe book. The cakes in this book are really interesting and each time I keep going back to try the recipes there. I was in the mood for some yam cream cake, so yam cream cake is on this week's dessert menu.
For those of you who do not eat yam, I assure you that you will like this cake. Yam in dessert tastes ten times better than yam cooked in savoury dishes. You must try it to find out.
If you have tried making mousse with whipping cream and your mousse ends
up lumpy and watery, fret not as I have the solution in making easy and
fail-proof mousse for cakes.
The secret to making the mousse without
having to wait for the cake to set in the spring form pan is to use
whipped topping. Whipped topping is non-diary whipping cream and is
sturdier and fluffier than diary whipping cream. Though many have their
reservations on non-diary whipping cream, I still feel it's better to
use whipped topping because it's easier to handle and getting it wrong
too many times is just discouraging.
With this recipe, you can make Secret Recipe's signature cake from your own home.
This year I made a green tea tiramisu for hubby's birthday. His favourite cake is tiramisu so I thought why not spice it up a bit and make a green tea version.
This green tea tiramisu is so yummy. It's also special because it is not a cake which you can get from the bakery. Again, this is a recipe from Y3K Delicious Cake recipe book. The recipe uses Mascarpone cheese but I substituted it with regular cream cheese.
This year I baked myself a blackforest cake. Last year my mum baked me a regular blackforest cake but this year I'm doing a chocolate version.
This is another recipe from Y3K Delicious Cake book. I think I'm hooked on the cake recipes here. They are so good for celebrations!
I've been making tons of birthday cakes lately because there're lots of birthdays in my family from July onwards. One in July, two in August, one in September, two in October, two in November and finally one in December.
Y3K Delicious Cakes a recipe book by Amy Heng has pages and pages of delicious celebration cakes. I miss having mocha cream cake. Even though there wasn't a birthday coming up I thought I could make a mocha walnut cake and at the same time get some practice before the next birthday. Surprisingly, this test cake turned out really good.
As I am writing this, I'm nibbling on the muffin I baked this morning. It's so so yummy. Definitely better than the ones I made the first time. The first time I baked these Bouchon Bakery muffins, I used golden syrup which wasn't a good substitute at all since golden syrup and molasses taste very different.
Molasses tastes a lot like a combination of dark soy sauce and palm sugar. Since I was determined to make the muffins again, I got a bottle of molasses (RM12.00), Beer Rabbit brand, just to bake these muffins.
I was thinking of what to bake for my dad's birthday and my mum randomly pulled out this cut out recipe from an old Ikea catalog.
This recipe is by a chef who earned a diploma in pastry arts from Le Cordon Bleu, Paris. So it must be good right?
This is the best cake to make if you don't have an oven or if you are worried about whether your cake would rise because it requires no baking at all!
There will be a lot of birthdays to celebrate every month from September onwards. Homemade cakes always taste better than store bought ones. Since we were celebrating a friend's birthday at Quivo, Pavillion, I decided to bring a cake from home.
The recipe for this cake is from a few sources. The poppy seed cake is from Rachel Allen whilst the passionfruit curd from Nasi Lemak Lover and the cream cheese frosting from Feast magazine.
