Bread-making can seem like quite an effortful process. And on some days there’s just better things to do than to knead for hours on end.
But it doesn’t have to be that way. As you can see below, these aren’t the prettiest rolls to make, but they’re made with yeast, from scratch, and they still taste just like fresh bread.
Yes, these are the bread rolls to make when you don’t give a flying f**k.…
Cheesecake is one of those things in life that’s so good, it has to be bad for you. I mean, you might even resort to petty theft. (Ever see that episode of Friends?)
Add chocolate into the mix and you get a decadent dessert that takes absolutely no prisoners.
This birthday cake is really more of a cobbling together of several recipes. It started off when one of the birthday persons mentioned he really liked my caramel pecan pie.
So I had this idea to put pecan pie in a cake. The main concept was to bake off the filling minus the pie crust and use that as one of the layers in a cake.
I know my Muslim friends will be baking up a storm in preparation for family visitations this Hari Raya Puasa.
Here’s a super simple peanut butter cookie recipe that’s perfect with coffee and tea while
gossipingcatching up with the relatives.
Here is another play on my base Best Brownies Ever recipe. Instead of walnuts, I added whole raspberries for a tart and juicy surprise in the middle.
I’ll admit it’s not a revolutionary pairing — chocolate and raspberry — but it’s a great one. Timely too, especially since it’s berry season.
Again, I used my Wilton silicone brownie moldfor bite-sized pieces, halved the recipe and plopped halved…
Over the last few months, I’ve made a few celebration cakes that I’ve photographed but never felt inclined to post for some reason or another. So before they gather too much digital dust, I thought to just whack a few of them in one post.
So, here they are. (Yup, I haz a way with de wordz.)
With summer upon us and berries in season, this no-brainer raspberry mousse should be on your list of summer desserts to make. This fluffy cloud of pinkness is a treat all on its own, or use it as a cake filling as I have in the picture below:
The recipe is mostly dumping a whole load of ingredients in a pot and boiling away, but there is method to the madness, so be sure to check out the…
There’s just something to evocative about the pairing of salt and sweet, none more so than in salted caramel.
Combine that with the chocolate-hazelnut goodness that is Nutella, and you have a dangerously delicious ménage à trois.
No recipe is ever perfect. If any recipe is ever described as “perfect”, it’s very likely hyperbole rather than fact. So I’m always tweaking my recipes and recipes I come across.
Like the pineapple upside-down cake I made last year. It was great and delicious, but too much on the thin side for my liking. I prefer my cakes to stand tall. I also wanted to get more pineapple into each slice.
My Dad is the handyman of the house, the perpetual tinkerer, the consummate engineer. If there’s anything broken, chances are he can fix it. (Otherwise, it’s probably not worth fixing.) He’s a very hands-on kind of guy, and since I’ve long since tossed aside any engineering ambitions, I feel that that’s a trait I’ve inherited from him in my baking.
Having recently made a chocolate cake with…