Un Pastiche

[Thursday’s Trio] Blueberry Almond Cookies

For Chinese New Year, one can never have enough cookie recipes. There’s the ubiquitous pineapple tart cookies, of which I tried more than 7 recipes last year, and I’m trying a couple more new ones before deciding on my favourite few. I’m also making a number of new and interesting cookies, mainly to cater to special needs in my family. This year, I’m baking more batches of sugar-free cookies for

Naked Blueberry Lemon Cupcakes or Blueberry Lemon Muffins [creaming method]

This month’s Aspiring Bakers could not have come at a better time – this month I’ve got relatives getting married, cousins celebrating birthdays, my mom’s big half-a-century-old birthday – all opportunities for making beautiful cupcakes :] After the success of my blueberry-lemon muffins earlier, I decided to take on another recipe muffin recipe. I thus tried this bookmarked recipe – an extremely popular muffin recipe on all recipes. I tried it

Blueberry Lemon Muffins

I seem to be on a muffin craze lately, don’t I? First was pear and ginger muffins, then blueberry lemon muffins… I still have a few more combinations I want to try out up my sleeve ;p Anyhow, it’s the season for blueberries and all other types of berries now in the Northern hemisphere, and in Singapore, we’re lucky to get these exported to us rather cheaply –  blueberries are

Blueberry Cream Cheese Tarts

I finally got down to using the last of my pie dough (or Pâte brisée for the finicky) from a really long time ago. Believe it or not, the finished tart crusts still taste as good even after staying frozen for close to two months! This proves that pie/tart doughs can be frozen for really long periods of time without any compromise in taste or texture! Thanks to the 35+ degrees