Un Pastiche

Brownie Mosaic Japanese Cheesecake

A pat on the back for myself please – this is the very first time I am actually posting something that I have baked on the very same day!! All my previous posts usually feature cakes baked a day ago, a month ago, even two years ago. What spurred me into action? Well, if you haven’t yet heard, SCS Dairy is holding their “Star Baker Challenge” and needless to say, I

Zebra Cheesecake for Bake-Along #46

As predicted in my last post, my birthday passed without a bang. Also as predicted, I spent my birthday doing what I liked best – reading and baking. I also took a break that morning from my Atkins diet – a no-no but it was my birthday and I CBF. I ate roti prata in the morning (technically I ate 1 roti prata, 1 thosai and 1 roti tissue, shared

Cookie Dough Cheesecake Bars…and My Virgin Entry into a Baking Competition!

A very quick post this time because I’ve exciting news to share and also wanted to share some yummy cheesecake bars that I had made. First, thanks to a heads up from ZY from the Singapore Homebakers facebook group, I got to know of the Savour Bake Off competition. Call it coincidence or plain luck, because I had only recently joined the group and I had already bought tickets to

Giveaway winner…and some updates

First, I need to apologize for the belated giveaway announcement. It didn’t strike me that the date I was to make the annoucement would be new year’s eve and I would be rushing around like a headless chicken doing CNY preparation with my mom. So I’m sorry for those who participated in my giveaway…read on below for the results! The past week, I have been a little busy with a

Chocolate Layer Cake with Cream Cheese Frosting

I’m quite a horrible procrastinator. I remember almost a year ago, seeing similar entries on Lena, Zoe and Joyce’s blogs, and then realizing that they were doing a small bake-along where all three of them would try the same recipe and post them on the same day. This Bake-Along was very useful for people like me, because I am usually hesitant to try new recipes, but with three different opinions from three bakers saying that

Low-fat Carrot Cupcakes using Homemade Applesauce

I’m sorry I haven’t been posting this week and last – I’m not sure if I’ve mentioned it, but I’m supposed to be studying for my final exams (really final final exams since I’ll be starting work right after these exams) and at the same time, I’m in Sydney. Strange? Well, I’m supposed to be studying in Sydney, and visiting Jon at the same time, so it works out to

Spiced Pumpkin Cream Cheese Muffins, with a Crumble Topping

Although this is the second pumpkin-related recipe here on the blog, I have to admit that before this year, I used to avoid pumpkin like the plague. No joke. I guess I had bad memories of how pumpkin tasted like – my mom used to stir fry it with some soupy substance which till today I have no idea what it is. No thank you. I guess it’s also a

Plum Galettes, with a Semolina Cream Cheese Pie Crust

I made these plum galettes some time ago, together with my onion galettes in fact, but my workload’s really killing me. Nowadays, I can only bake once or twice per week, and hardly have the time to write up blog posts or even visit other blogs. What I hate most are that the deadlines are so close together and I never know what is expected of me until the very last moment.

Galettes with Balsamic Onions and a Cream Cheese Semolina Crust

Galettes are perhaps the easiest form of a “pie” you can do. I actually never knew galette meant a free-form tart, but it appears to be just that. My first encounter with a galette was slightly different. A galette in French crêperies is actually Breton galette (or crêpe) made of sarasin. These are perhaps the best types of crêpes you can have, savory or sweet. I remember the ones I had while in Lausanne

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