I really wanted to squeeze in one last bake before my Christmas holidays, and I don't know why I chose this particular "short weekend" to experiment with different ways to bake my tart shells. For those who has been curious about blind-baking your tart shells using cling wrap, I am here to tell you -... Continue Reading →

Advertisements

My friend invited us over for an early Christmas dinner and as usual I offered to bring dessert. Except, this time someone requested I bring a Black Forest cheesecake. Is there even such a thing? So I thought and I researched and I finally came up with a list of components which hopefully will make... Continue Reading →

It has been a very long time since I last made salted caramel tarts, and after taking a bite, I cannot remember why - they are so delicious! Inspired by Majavase, I attempted a somewhat similar decoration using chocolate discs with spires to top the tartlets. Thanks to chef Otto and the instructional video from... Continue Reading →

The first time I heard about this super rich Italian dessert was a few years ago when I was discussing baking with an Italian colleague from Sicily. As a chocolate lover, I was very intrigued. But, there aren't too many recipes online and I certainly couldn't find any in my stash of recipe books. So,... Continue Reading →

'Tis the season for chocolate and pecan. I have been wanting to bake something with pecans for the longest time. So when I saw David Lebovitz's chocolate pecan pie recipe, I knew this is what I have been waiting to try. As usual, I would like to dress up the tart with at least 3... Continue Reading →

Back in the kitchen and all caught up with the latest episodes of gbbo which I missed for the last 2 weeks. Despite the horrible jet lag, where I had to keep myself up the whole of yesterday (touched down in Singapore at 5:30 am) and ended up sleeping a whooping 14 hours straight, waking... Continue Reading →

This is a picture of the last loaf sourdough loaf I baked just before I left for my German trip. I was out of cheddar and ended up using the parmesan that’s been “aging” in my fridge. As parmesan is not as melty, I cut them into tiny cubes in the hope of incorporating them... Continue Reading →

One of the best thing about baking is the ability to bake something for the meaningful people in your life. And that means baking with flavours they like. Despite having known each other for such a long tine, I realised I do not know what Vincent's favourite flavours are, until we met for dinner last... Continue Reading →

This is the cheesecake mousse that ends the search of all cheesecake mousse. When I started planning this entremet, I was just looking for something I could do with my newly acquired "fashion eclair" mold. Preferably something yellow so I can make use of the yellow glaze in my freezer. I came across this cheesecake... Continue Reading →

Create a free website or blog at WordPress.com.

Up ↑