Black and White II
August 5, 2010

I’m in my final month of vacation and work will start in September. In the meantime, I am learning how to drive and boy does a manual car (stick shift) require good hand-eye coordination, which I think I might lack. Luckily enough, baking does not require any hand-eye coordination.

The fasting month will soon be upon us and for the first time in a long time, I will have ample time to plan and bake Raya goodies. And thus, being the forward thinking person that I am (not) I have been searching for new recipes to try. That was when I stumbled upon this recipe. The cookies looked cute and sort of resembled the rice cakes we serve during Eid. Mine turned out kinda wonky and the weird thing was that I did use a ruler to measure but that didn’t matter once you taste them.

And what do you do if you have extra dough pieces left behind? Roll them together and make black and white spiral cookies!



Black and White
July 27, 2010

It has been too long, non? Not that I have not been baking – just that I have not been baking anything different. I have dabbled with candy making but my homemade marshmallows flopped, literally – taught me the importance of the candy thermometer – and my torrone/ nougat came out just alright, not a good recipe to share. Today, I will be posting my first daring baker’s challenge!

The July 2010 Daring Bakers’ challenge was hosted by Sunita of Sunita’s world – life and food. Sunita challenged everyone to make an ice-cream filled Swiss roll that’s then used to make a bombe with hot fudge. Her recipe is based on an ice cream cake recipe from Taste of Home.

We were given the creative freedom to choose the flavors of the roll and the ice cream. I attempted to make mint chip ice cream, cookies and cream ice cream, hot fudge and just the basic chocolate swiss roll with vanilla filling. Somehow, the mint chip ice cream did not set and I decided to not add it to the bombe so that I’ll be able to slice the bombe. Seeing that the mint chip ice cream did not set, I used my own recipe to make the cookies and cream ice cream. So, everything turned out black and white.

The recipe for the swiss roll, hot fudge and ice cream can be found at The Daring Kitchen website. The recipe for the cookies and cream ice cream is as follows (no ice cream maker required):


Father’s Day
June 19, 2010

It’s Father’s Day weekend here in Singapore and what’s a celebration without cake. What with the lack of temporary employment, the funds are low but time is in abundance. It has been some time since I last made something chocolatey and my father does have the impression that a good cake must be a chocolate cake. So out came the Complete Book of Chocolate and 200 Chocolate Recipes.


April 28, 2010

April has not been a good month and I am pretty glad it is ending. One post? That’s it? What with all the thesis submitting, problem sets, tests and presentations, I’m pretty happy that I managed this one post.

So, April is my dad’s birthday month. It’s a weird family thing. Our birthdays fall in separate months, one after the other. So we’ll have birthday cakes from December to April and no cake for the rest of the year! Yeaaah… (more…)

My Flat Footed Oreo Macarons
February 28, 2010

Leaning Tower of Oreos

After craving for Oreo McFlurry for the past week, I was itching to try making these Oreo macarons by tweaking the previously successful macaron recipe. So I just added two heaping tablespoons of finely crushed Oreo cookies (sieved) to the dry ingredients and crossed my fingers.

Everything was fine. The feet were developing nicely, though the macarons were a tad to close to each other. After the 5th minute, it all went downhill. The feet started to merge! After taking them out of the oven, I realised that the smooth outer shell were to soft and thin. They tasted quite good though with the dark chocolate ganache but I would really like a stronger oreo taste the next time.

I think the problem with this recipe was that the additional dry ingredients made it harder to determine when to stop folding the batter. My batter was probably over-beaten.

So, yep, the macaron mania is still going strong but I think they’ll be a cake coming along in the near future and of course, the matcha macarons. Till then..

Macarons..Attempt 1
February 18, 2010

Oh those enticing they look with their colours and various fillings..

Enticing enough for me to want to try to perfect my recipe.

What with all the various methods to getting good feet, a smooth shell, aged egg whites..I have a feeling that this might take a while.

This is different. Usually, the recipes I attempt yield pretty good results. Mix. Beat. Pour. Bake. Even though there are only a few steps to making these pretty, pretty macarons, getting the perfect macaron is tricky.

On my first attempt, my shells cracked and I didn’t get good feet. The chocolate filling was too thin (though it kinda worked after refrigerating the macarons for a bit). The macarons in the picture were, by some miracle, the product of the last pan I baked.

Therefore, I will not put up the recipe until I perfect it. I’ll be retrying tomorrow. So, if all goes well, they’ll be another post tomorrow.

Till then, any advice will be much appreciated..