Week 149: Dark chocolate peppermint macarons

This bottle of peppermint extract has been sitting in my refrigerator for a while and now that it’s finally the season for peppermint flavours – I am going crazy with it!

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Week 149: Rye sourdough loaf

You have no idea how challenging it is to take this shot, by yourself!

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Week 149: Petit gâteau de Noël blanc

Christmas is in the air! Time to bust out those dusty molds and bake up something special. And I really want to bake up something particularly special to christen this new set of mold.

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Week 148: Passion fruit and dark chocolate petit gâteau

I have always been curious about the chocolate and passion fruit pairing. The Mogador macaron from Pierre Hermé is a little too tart for me. So for my attempt, I decided to tone down the passion fruit for a bit.

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Week 147: Parmesan sable

Our favourite things during our childhood tend to carry a special weight all through our adult life. And I think that’s exactly what my grandmother’s “cheese straws” meant to me. That is one of my favourite and most memorable cookies during the Lunar New Year (yes, even more than the pineapple tarts!), and it’s always such a treat.

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Week 147: Rye sourdough loaf

It’s been many weeks since my last sourdough loaf, and poor #pangzhi has been cold-storaged, literally. Maybe that’s why he’s not happy and I ended up with one of the most dense and least airy loaf ever. 😔

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Week 147: Tiramisu cake

Sometimes people get the weirdest craving. And this weekend, my craving was for a chiffon cake. In fact, it started when I got to work Friday morning. And guess what, I happened to chance upon a very concise tutorial on Pinterest for coffee chiffon. Sometimes it’s like the universe has a message for you!

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Week 146: Earl Grey and raspberry tartlets

Recently I was interviewed and featured on an article by Business Times. While I am happy to see how far I have come where baking is concerned, I am particularly pleased at the comments I got from the journalist on my photography. And I have a few good friends to thank for that.

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Week 145: Clotilde’s very chocolate cookie

The best way to know if your cookies are going to taste awesome? Nib a bit of the cookie dough and if you feel like you want to eat another big chunk of it before it even made it into the oven, you know you’re on the right track!

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Week 144: Chocolate Japanese cotton cheesecake

What do you do when it’s Sunday evening and you just remembered you are meeting the ladies from work the next day for lunch to celebrate a dear friend’s birthday? You resort to your go-to celebration cake, of course. This one used half the ingredients and was baked in a 6-inch round tin.

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