I’ve always loved baking cinnamon rolls, but I have recently begun making pull-apart bread for a change. You can also convert your favourite cinnamon roll recipe into a loaf of pull apart bread by assembling it differently. I will try to illustrate the steps in my post.
Although bread is relatively more time-consuming to make, this is worth the wait. Patience, my dear, is key. Each piece is soft and gooey, just like the best part of a cinnamon roll – the center section. I love the addition of pumpkin as it adds a natural sweetness, and not to forget, it has its superfood properties. Continue reading →
Last weekend, I spent my Saturday afternoon making orange-inspired dishes and learning creative ways of incorporating this Vitamin C-rich fruit into my meals as part of the Sunkist Brand Moments Blogger Event.
It was a very fun and engaging hands-on cooking workshop. We made sangria, a baked salmon with orange salsa, and ended the session with a cook (or rather, bake) off challenge! And yes, we used Sunkist Oranges in all of them. I never knew that there were four kinds of Sunkist oranges – Cara Cara, Navel, Moro Blood, and Valencia Oranges. They vary in taste, appearance, and nutritional value. However, we only used Cara Cara and Valencia in our cooking session. I can’t wait to experiment with more! Continue reading →
Vegan recipes are challenging in a different way — how does one omit butter, dairy milk and eggs, and still make a delicious banana cake? Check out my post on vegan banana cake. Ever since, it has been my go-to recipe for banana cake.
So I did it again, this time for pancakes. It took me a few attempts and some tweaks here and there before I was satisfied with the result.
Check out my tips at the bottom of this post. Pancakes are one of my favourite breakfast items to make. They also remind me of slow and quiet Sunday mornings. Somehow, just flipping those circles of pale batter on the hot skillet and watching bubbles form on the surface feels therapeutic. Continue reading →
Whenever I am pressed for time (or whenever I procrasti-bake), I would usually bake something non-fanciful, like this lemon poppy seed & yogurt loaf cake.
I’ve made this cake countless of times, but this set of pictures are from the collaboration with my very talented friend, Filbert T. This little project of ours was tons of fun! We spent an afternoon recording the entire baking process. He was entirely in-charge of the video taking and editing, while I did the baking. Take some time to watch this video that captures the step-by-step process:
Most people by now would know that I am a huge fan of matcha! Some people may dislike it for its bitter aftertaste but for me it’s the bitter, the better. I’ve been on a search for a soft and fluffy roll cake recipe. This one is definitely a keeper!
Last weekend, I was invited to a media event featuring popular sweets from one of my favourite places in the world, Japan! From March 14 – 23, Isetan @ Westgate will be having a Japanese Sweets Collection Fair, featuring the best of Japanese pastries. That’s right, you don’t have to travel all the way to Hokkaido, Kyoto or Tokyo for that particular famous confectionary you’ve been yearning to try!
I was really impressed by the range of sweets they had. I have been to Hokkaido fairs organized by Isetan but this particular fair was a sure winner for me. (Although I may be biased partly because of Sadaharu AOKI’s macarons…) There were even live demonstrations and sampling opportunities — more details below.
I’ve been baking a lot of macarons recently. Till date, it’s one of my favourite things to bake! The most recent flavour being Earl Grey & 40% Jivara Milk Chocolate. I made a batch for the bake-off two weeks ago (Thanks @catslavery for the invitation!), and I’m glad it was a big hit at the event!