November 2011

Martha Stewart’s Peanut Butter Jelly Cupcake

November 27, 2011

If you’ve always loved a good peanut butter jelly sandwich and if you are not averse to a luxuriously rich buttery cake, I suggest you bookmark this and bake it at the first opportunity you have. This cupcake is gloriously addictive and beats Magnolia Bakery’s Cupcake hands down effortlessly! So far, I’ve had pretty good results with [...]

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Cranberry Cream Cheese Buns – More Experiments

November 25, 2011

This is a very quick post to report back on my experiment on the Cranberry Cream Cheese Buns. The last time I made these, I did not succeed in getting sufficient cream cheese filling into the buns. I repeated the last recipe and went for a simpler cream cheese filling formula. Chilled to get a [...]

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XO Sauce Stir Fried Loh Shu Fun / Mee Tai Mak

November 20, 2011

Mee Tai Mak/ Bee Tai Mak is one of the many forms of rice noodles that we eat in Asia. Very much like a shorter and more wriggly cousin of the Japanese Udon, the cantonese name of this noodle (Loh Shu Fun) literally translates to mean Rat’s Noodle. Not too difficult to understand for the [...]

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Strawberry Jelly Cheesecake – Strawberry Jelly Heart

November 15, 2011

As much as I enjoy eating these Jelly Cheesecake, photographing them proved to be an extremely frustrating and uninspiring experience – quite possibly because all the imperfection rendered during cutting and slicing them (e.g. jagged edges) were magnified in ghastly detail through the camera’s lens. A very popular non-bake cheese cake in Singapore, this recipe [...]

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Cranberry Cream Cheese Bun – Barcook? Not Quite Yet

November 10, 2011

I have never quite intended to bake this, definitely had not planned on putting up another bread post so soon after my recent Hokkaido Milk Bread post. Alan of TravelingFoodies had contacted me and asked me if I have a working recipe for the Cranberry Cream Cheese flat bun. He is a big fan of [...]

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Hokkaido Milk Loaf (Hokkaido Milk Bread) – My First Bread Loaf….

November 5, 2011

I jumped onto the Bread Bandwagon rather late in life…:) My first bread were the sweet soft buns-individual soft butter rolls made using the Japanese Water Roux (Tangzhong) method. Encouraged by the positive outcome, I added Yvoone C’s 65C Tang Zhong Bread to my cookbook collection. Poring over the different permutations of butter to flour [...]