Cinnamon, Apple and Pecan Buns

These buns were made to be given away. Given away to friends whom I hold dear. I hope the warm, comforting smell of cinnamon allow the receivers to feel the warmth from a hug and I pray too that they can find solace in our Creator God.

Multigrain Sandwich Loaf

 

I have been baking this wholegrain sandwich loaf (2 loaves a week) for the past 2 months for my family to have for our breakfasts as well as for my children to bring to school for their breaks. The bread contains all natural ingredients. The whole grains and seeds bump up the flavour, texture and nutrients of the bread.

Corn Bread

Corn cup was what came to mind when I ate this cornbread warm with honey and butter. Corn cups are steam sweet corn niblets served with salted butter, all mixed up and served in a cup with a spoon. The sweetness and crunchiness of corn mixed with salted butter...mmmmm! 

Parmigiano Reggiano Cheese Chips

This bake was by far the simplest, both in terms of effort as well as ingredients. You basically just need 1, one, uno ingredient, Parmigiano Reggiano cheese. Since it is the only ingredient, get your hands on wedge of good quality cheese, it will make a great difference in taste.  

Vanilla, Strawberry and Cream Swiss Roll

A cake recipe that I decided to try out before making it for an up coming lunar new year family gathering. It uses a basic sponge cake recipe and filled with fresh whipped cream and strawberries. The wordings (a little batter was mixed with beetroot powder) were pipped onto the baking paper and baked before the vanilla batter was later poured into the pan to bake.

Salted Egg Yolk with Curry Leaves Cookies

Just like salted caramel, this cookie falls into the category of sweet and savory bakes. The salted egg yolks provides the savory punch and with the added curry leaves, the cookie is a combination of fragrant, savory and sweet.

Kueh Bahulu/Bolu (Mini Sponge Cake)

Kueh Bahulu/Bolu or mini Asian sponge cake have a thin crunchy exterior with a spongy center when eaten once it is out of the oven. It loses that crunchy exterior when you let it sit for a while, especially in our tropical environment.

Pineapple Tarts That Melts In Your Mouth

Most of us would think freshly baked pastry are best when they are right out of the oven. But not for these pineapple tarts. They tasted way better the day after. 

Sliced Jam Crumble Cookie Bar

A new school term have started and these were baked and packed into my kids school lunch boxes for their break time. The cookie bar consists of a shortbread base, layered with jam and topped with an oat crumble. A big batch of this can be easily whipped up  and they keep well in the fridge up to a week. 
 

Blushing Pink and White Kueh Bangkit

Hello 2016! I had a good Christmas and New Year break, spending time and feasting with family and friends. In nearly a month's time, it will be Chinese New Year! The festive mood does not seem to end. Let the celebrations and feasting continue!

Kueh Bangkit is my family's favorite Chinese new year cookie. It is crumbly, melts in your mouth releasing the coconut and pandan (screw pine) flavor.  Last year, I made these cookies using dry fried tapioca flour. This year, I chose to dry fried sago flour instead. The texture is even more crumbly and melt in your mouth.