We have spent the past couple of weeks baking tray after tray of Peppermint Brownies, Cranberry & Chocolate Chip Blondies, and Ginger & White Chocolate Chip Blondies.
One of my greatest challenges preparing for the season is gifting: picking out meaningful gifts for our loved ones. We are typically gift as we go folks through the year, so attempting to focus lots of gifting in a short span of time often proves to be extremely demanding. So when we found that we enjoyed baking these Christmas brownies and blondies, and our friends & family enjoyed receiving them, we were just thrilled to bits! Continue reading “Christmas Baking: Brownies & Blondies”
Today is my sister’s birthday. She inspires me in my favourite things: for my fashion paper dolls, she buys me lots of pretty paper; in Maths, she helps me to get my homework right; in Baking, she gives me ideas for new cupcakes and sometimes bakes with me.
I have created a Yuzu Cupcake for her because she loves yuzu! Happy Birthday, Meg!
I love hot drinks. No matter how sweltering the Singaporean weather is, I love a strong cup of breakfast tea with a splash of milk.
Until now. It started with coffee several years ago; even decaf made me a light-headed and nauseated. Too much tea also makes me feel unsettled. It was long overdue for me to find non-caffeinated alternative. Continue reading “Fresh Turmeric & Ginger Tea”
Younger Daughter and I have been experimenting with different cupcake flavours & combinations. This is quite a novel approach to baking for me as I’ve always opted for the quick & easy; everything in one-pot? even better!
So, this journey of discovery, which is recorded in part in Crazy Little Cupcakes, takes me a little away from my comfort zone. Younger Daughter is quite adventurous and I have to check myself often not to curb her enthusiasm! So what if she wants to make a curry cupcake! Bring the spice on! Continue reading “Glazing Fruit”
I love onsen eggs and when I saw this recipe in Savour (Cold Storage‘s free Food Magazine), I just had to try it. Younger Daughter thinks of them as Japanese poached eggs, and I guess that’s pretty close. I think the egg white is silkier and softer in the Japanese version though.
Feature photo shows the egg served immediately after cooking, with instant ramen & a variety of blanched vegetables (from Left to Right: broccolini, bean sprouts, cai xin).
Our love affair with eggs continues with a family favourite: Toad-in-the-Hole. This is a dish which could mean different things, depending on whether you are from the US or UK. In the UK, sausage & batter are involved. Our version is just the simple bread & egg.