Cranberry sauce is an absolutely must for me on Thanksgiving. Turkey just isn't the same without it. And it can't be the stuff from the can either, it has to be the real thing.
This is it, right-high baking season? Yes, it is! And yay for that-of course you might call me biased, but okay, I'm fine with that especially if it involves cookie exchanges, baking days with friends and families. And of course now in this virtual world, I've partnered up with Gold Medal Flour for a virtual bake day.
Here we are in the thick of summer. It's about the time of year when I realize that shaving my legs everyday is a must, because you just can't slack in that department if you're planning to wear shorts often. Bikini waxing (ugh), that's also a thing.
Behold. The perfect blueberry muffin. After weeks of experimentation and tweaking, it's finally here. It is moist and fluffy, just as I dreamed it would be. It has the tall, perfectly cracked crown, sparkling with sugar. It even passed the squishy test, the perfect pillowy softness when lightly squeezed.
Chocolate Toffee Crunch Cupcakes Remember when I mentioned that I'd been making a lot of cupcakes lately? Out of all the recipes I've tried recently, this one is probably my favorite, which is pretty funny to think about considering I was that girl that shunned chocolate cake and cupcakes pretty much my whole life.
Recipes, tips and more for making a bold statement when you use REAL Butter in your cooking and baking.
Last week, I mentioned my envy for other's heirloom recipes, and the desserts of Americana I didn't know growing up in Asia. You rarely find great cakes in U.S. diners, and bakeries have moved on and came up with modern versions of those classics.
Step 1 Using an electric mixer, beat cream until soft peaks form. Add custard and gently stir until combined. Spoon 1 tablespoon custard mixture into each base of four 1 3/4-cup capacity serving glasses. Step 2 Top with one-third of biscuits and half the apricots.
Step 1 Bring cream, milk, cinnamon sticks and salt to a simmer in a medium saucepan over medium heat, stirring often. Remove from heat. Set aside for 1 hour to allow flavours to develop. Step 2 Preheat oven to 150°C/130°C fan-forced. Strain milk mixture through a fine sieve over a bowl.
New cakes pans are always so exciting, and I bought the cutest little 4-inch pans, as well as some 2-inch ones, which really are too small to use for much of anything, but adorable nonetheless. The 4-inch pans, though, were begging to be used with my 6-inch pans for a two-tier cake, that looks much bigger in these photos than it really was.