Showing posts with label berries. Show all posts
Showing posts with label berries. Show all posts
TWD: Quick classic Berry tartlets
To say that these tartlets where 'quick' is an understatement. These were practically speeding little demons. Disappearing behind lusty lips as quickly as they took to put together.
Thank you Christine of Cooking with Christine for picking this weeks' recipe!
and since I totally love this rendition of Dorie's pastry cream, I'm going to share the recipe with you guys and hopefully, you'll make a second batch to fill up these lonely tart shells of mine!
Pastry Cream
adapted from Dorie Greenspan's 'Baking, from my home to yours.
makes about 2 cups.
Storing: The pastry cream can be kept tightly covered in the refrigerator for up to 3 days.
2 cups whole milk
6 large egg yolks
1/2 cup sugar
1/3 cup cornstarch, sifted
1 1/2 tsp pure vanilla extract
3 1/2 TBSP unsalted butter, cut into bits at room temperature
Bring the milk to a boil in a small saucepan.
Meanwhile, in a medium heavy bottomed saucepan, whisk the yolks together with the sugar and cornstarch until thick and well blended. Still whisking, drizzle in about 1/4 cup of the hot milk- this will temper, or warm, the yolks so they won't curdle. Whisking all the while, slowly pour in the remainder of the milk. Put the pan over medium heat and, whisking vigorously, constantly and thoroughly (making sure to get into the edges of the pot), bring the mixture to a boil. Keep at a boil, still whisking, for 1 to 2 minutes, then remove the pan from the heat.
Whisk in the vanilla extract. Let sit for 5 minutes, then whisk in the bits of butter, stirring until they are fully incorporated and the pastry cream is smooth and silky. Scrape the cream into a bowl. You can press a piece of plastic wrap against the surface of the cream to create an airtight seal and refrigerate the pastry cream until cold, or, if you want to cool it quickly - as I always do- put the bowl into a larger bowl filled with ice cubes and cold water, and stir the pastry cream occasionally until it is thoroughly chilled, about 20 minutes.
Sweetie of the week: Strawberry Cheesecake Ice Cream
Mention ice cream and how many of you would launch into a nostalgic journey down memory lane? As much as I would like to indulge myself with all of you in these beautiful recollections, I have to politely decline. Only because my life claims a void in this aspect, a general absence of ice cream only explained by my seasonal bouts of asthma.
Gradually with age, my relationship with ice cream took a sharp turn. Like a revelation to my restricted dietary knowledge, it dawned upon me that this smooth icy dessert could be my best friend. And so a love affair ensued... ice cream to appease the angst, ice cream for a scorching hot day, ice cream on a first date. A different flavor to mark a significant event in my life, even those that appear seemingly infinitesimal but were elevated soley by the experience of lifting the dessert to my lips. Beginning with pure curiousity and flourishing into a passionate desire.
Here's an ice cream experiment dedicated to the strawberry cheesecake flavor lovers out there. *wink*. You know who you are.
Strawberry Cheesecake Ice Cream
makes 1 pint
1 cup heavy cream
1 cup milk
1/4 cups sugar
2 egg yolks
1 tsp vanilla extract
1 cup strawberries, cut into small pieces ( a good idea would be to puree this)
2 ounces cream cheese, cut into small cubes
cheesecake crust! (use your own! If not this works out just fine.)
1) Heat the cream, milk and sugar to boil. (approximately 15mins)
2) In a heat-proof bowl, whisk the egg yolks till pale yellow and thick.
3) Pour a little of the heated milk mixture into the egg yolks and whisk them FAST, just to temper the egg yolks. Slowly pour the rest of the hot milk into the egg yolk base, making sure to whisk furiously to avoid getting scrambled eggs!
4) Pour the custard base back into the pot and cook on low heat till the mixture reaches a thick consistency that is sufficient to coat the back of your spoon.
5) Immediately remove the custard from heat at this stage and rest in an ice bathe.
6) Stir in the vanilla extract at this point.
7) Cool custard base overnight before placing in a icecream maker.
8) In the last 5 minutes of the churning, pour in the strawberries, crumbled cheesecake crust bits and cream cheese cubes.
9) Enjoy your Strawberry Cheesecake Ice Cream!
I'm so grateful to you.
I'd have lived my whole life through.
Empty as the sky.
Never knowing why.
Lost forever,
if I never knew you.
Kitchen mess-ups: Yogurt Mousse w/ Strawberry Jelly Cups
Yogurt Mousse with Strawberry jelly. Quite a light summer treat success albeit for its' absurdly short shelf life.
Random note to myself: Korean over Egyptian.. ALL THE TIME!
Strawberry jelly
50g Frozen strawberry
20g Sugar
1g Gelatin
Yogurt mousse
150g Plain yogurt
50g Sugar
100ml Milk
4g Gelatin
1tsp Vanilla extract
For decoration
Fresh strawberry
For the Strawberry Jelly
Bloom the gelatin in the water (if using gelatin powder, mix the gelatin with 2 tbsp of water).
Put the strawberry in the food processor and process until smooth, pour the sugar into the strawberry and process again.
Pour the mixture into small sauce pan, set over low heat. Heat the mixture until the sugar dissolve but not boil.
Take the pan out of the heat, then add the gelatin, stir until smooth. Let the jelly cool to room temperature.
For the Yogurt Mousse
Bloom the gelatin in the water (if using gelatin powder, mix the gelatin with 2 tbsp of water).
Put the milk in the microwave safe measuring cup, then heat in the microwave about 1-1.30 minutes until heat through.
Put the gelatin into the milk and stir to dissolve, then add the vanilla extract.
Let the milk cool completely.
When the milk cool, pour the yogurt into the bowl.
Pour the milk bit by bit into the yogurt, until mix through.
Pour 1 tbsp of the yogurt mousse into the glass, cool in the refrigerator until set then decorate with the strawberry. Put more mousse over the strawberry, and refrigerate until lightly set (15-20 minutes)then pour the strawberry jelly over. Refrigerate again and top with the mousse.
Refrigerate until ready to serve.
Note: if you make double quantity of the strawberry jelly pour the rest of the jelly over the mousse.
and my heart sank...
TWD: and my heart sank...
as did the crumb toppings in my Blueberry Crumb Cake
Unfortunately... my attempts didn't succeed my 5 mins at fame. Instead of churning out a delightful confection with a somewhat similar resemblance to the Dorie's picture perfect crumb cake. A hideous monster with uncooked bottom, browned sides and non-existant crumb toppings greeted my sight. What a bummer... funny thing that the recipe worked out fine about a week ago on my first attempt. *shrugs*
Blueberry Crumb Cake
Dorie Greenspan’s Baking: from My Home to Yours
For the Crumbs:
5 tbsp unsalted butter at room temp
1/4 cup sugar
1/3 cup light brown sugar (packed)
1/3 cup all purpose flour
1/4 tsp salt
1/2 cup chopped walnuts*
For the Cake:
1 pint (2 cups) blueberries (preferably fresh, or frozen, not thawed)
2 cups plus 2 tsp all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground cinnamon
1/8 tsp freshly ground nutmeg
2/3 cup sugar
grated zest of 1/2 lemon or 1/4 orange
3/4 stick (6 tbsp) unsalted butter at room temp
2 large eggs, at room temp
1 tsp vanilla extract
1/2 cup buttermilk
Preheat oven to 350. Butter an 8-inch square pan and put it on a baking sheet.To make the crumbs: Put all the ingredients except the nuts in a food processor and pulse just until the mixture forms clumps and curds and holds together when pressed. Scrape the topping into a bowl, stir in the nuts and press a piece of plastic wrap against the surface. Refrigerate until needed. (Covered well the crumb mix can be refrigerated for up to 3 days.)
To make the cake: Using your fingertips, toss the blueberries and 2 tsp of the flour together in a small bowl just to coat the berries; set aside. Whisk together the remaining 2 cups flour, baking powder, baking soda, salt, cinnamon and nutmeg.
Working in the bowl of a stand mixer or in another large bowl, rub the sugar and zest together with your fingertips until the sugar is moist and aromatic. Add the butter and, with the paddle or whisk attachment, or with a hand mixer, beat the sugar with the butter at medium speed until light, about 3 minutes. Add the eggs one by one, beating for about 1 minute after each addition, then beat in the vanilla extract. Don’t be concerned if the batter looks curdled — it will soon smooth out. Reduce the mixer speed to low and add the flour mixture and the buttermilk alternately, the flour in 3 parts and the buttermilk in 2 (begin and end with the dry ingredients.) You will have a thick, creamy batter. With a rubber spatula, gently stir in the berries.
Scrape the batter into the buttered pan and smooth the top gently with the spatula. Pull the crumb mix from the fridge and, with your fingertips, break it into pieces. There’s no need to try to get even pieces — these are crumbs, they’re supposed to be lumpy and bumpy and every shape and size. Scatter the crumbs over the batter, pressing them down ever so slightly.
Bake for 55 to 65 minutes, or until the crumbs are golden and a thin knife inserted into the center of the cake comes out clean. Transfer the cake to a rack and cool just until it is warm or until it reaches room temperature.
bdae celebration for babe
TWD: Berry Surprise Cake
And for my first installment of Tuesdays With Dorie for the year 2009, here's presenting to you my version of Berry Surprise Cake as chosen by Mary Ann of Meet me in the Kitchen!
I made this in a valiant attempt to provide my dearest boyfriend with a birthday cake ever since he last complained of not having one the last year. oh well... For my dosage of red fruits, I turned to Egyptian Strawberries for the solution and a dash of strawberry liquer mixed in the sugar syrup for dabbing the insides of the cake. Sounds exotic? Meanwhile, while tasting the filling, I found it to be a little tastless and proceeded to adding just a little more sugar and vanilla. But not too much since the whipped cream frosting would perhaps provide the sweet element to the entire makeup of the dessert.
For more exciting versions of this lovely recipe, please scroll down the list of TWD bakers! and watch out for next weeks recipe Fresh Ginger and Chocolate Gingerbread!
TWD: Blueberry Sour Cream ice-cream
I know this hardly looks like a TWD entry. Especially with the fan of words and no interrupting pictures glorifying the end product. A rather sad story since I don't have my hands on any camera as of now. Apparently my camera is faring much better than me, enjoying a fun-filled trip under the sun in Bali with my parents!!! ARGH.. Hence the missing photos. Pardon me but I guess all the talk will have to suffice. *praying hard that I'll get my hands on a camera the next day before all the ice-cream is wiped out*
(guess you guys are wondering what i'm rambling on about? oh well.. the camera is back from Bali! took some snapshots of the ice beauty.. things got a little hard around here since it had been a week since I had made the leap. But nonetheless, they still tasted darn good! Well... at least the cammy came back with some goodies! a whole packet of wild vanilla beans!!! Woots!)
This week's selection was done by Dolores of Chronicles in Culinary Curiousity. She chose the Blueberry Sour Cream Icecream! Finally the first cold treat TWD entry! I so so so have to try this!
I loved that the recipe called for the use of fresh blueberries that I had fervently stocked up in my freezer the past few months whilst they were in season. Cooking them over the stove, i reduced the recommended sugar as the berries were sweet enough. The Fruit puree alone was gorgeous.. a deep set purple in color. I was already falling in love. A few quick blitzes in the processor with the added sour cream and cream and "HEY PRESTO!" the wonderful custard mixture was ready.
After the required cooling period (and more.. sorry.. i inherited lazy bones over the wkends), i proceeded to try out the David Lebovitz method of making ice-cream without a machine. The method though a little time consuming and little straining on the arm trying to manage the crazy handmixer whirling out of control in the stiff frozen custard each time paid off just fine. And in the end, I yielded a creamy icecream in a gorgeous purple hue. Flavorwise, it was spot on.. with the tanginess of the sourcream shining thru the bursting glory of the blueberries.
I'm telling you.. this is GOOD STUFF! in fact a thousand times better than last week's Black and White Banana Loaf. so please do go over to Dolores's site at Chronicles in Culinary Curiousity for the full recipe. and please do check out the other gorgeous attempts thru the Tuesday with Dorie blogroll! SElf control guys *practising yoga*.. thats all we need to resist all the lovely treats...
ARGH...
A slice of Pie!
A slice of 
!
What lengths would i go to capture that look on this lady's face?
I know! bake her a blueberry pie! Knowing that the gesture was the least i could do to please her everlasting craving for food from her distant childhood memories. Memoirs of sweets, warm buttery pies and gorgeous cakes that my grandma would whip up from her kitchen just about every other day for her children. My grandma was a true goddess in the kitchen. Back in her old days, she was a cook for an expatraite family putting up in Singapore. Being the innovative cook that she was, she tweaked many local cuisines and hainanese fares to suit the taste of the westerners. In turn, they taught her to bake. A fair exchange of course... Then again, grandma was quick to pick up the skills and soon surpassed her teachers in the art of baking. Soon, she was bringing home many of these lovely confections home to her little ones at home. That's probably where the habit of sitting down for afternoon tea was derieved from within my family. Scones, pies and a lovely cup of tea, just the normal for my mum and her siblings to enjoy on a slow dwelling weekend.
I reckon, thats where the cravings arrived from as well. Mum talks about memories of blueberry pies all the time. Giving in to her relentless chanting as well as making use of the blueberry season. I finally decided to bake her one!
and so here it was, a blueberry pie in all its glory. Bursting berries underneath a browned crust, exuding a thick warm glaze, it gives such a warm comforting feeling with every mouthful. Coupled with the crisp buttery crust and coarse sanding sugar adorned before baking, it was all good. guess the combination of textures worked well throughout the dessert. The smooth blueberries complimenting the crispy crust. Thank goodness I chose to bake these...
so to all you curious folks out there. here is the recipe to the delish pie crust (a.k.a Pate Brisee) adapted from Martha Stewert's Baking Handbook. If you are looking for a good pie recipe, sturdy, buttery and oh so good! trust me, try this and you'll not regret it! 
Pate brisee is the French version of classic pie or tart pastry. Pressing the dough into a disc rather than shaping it into a ball allows it to chill faster. This will also make the dough easier to roll out, and if you freeze it, it will thaw more quickly.
Ingredients
Makes 1 double-crust or 2 single-crust 9- to 10-inch pies (I halved the recipe to get 3 mini pies)
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water
Directions
In the bowl of a food processor, combine flour, salt, and sugar.
Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
With machine running, add ice water in a slow, steady stream through feed tube.
Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic.
Transfer to the refrigerator and chill at least 1 hour.
Dough may be stored, frozen, up to 1 month.
Bleeding love
Labels:
berries,
cookie carnival,
cookies,
events
·
Cookie Carnival :: MayBleeding Love
Okay, so after much procrastination; it boiled down to the point of having to bake the cookies because the blueberries that I had purchased were on the brink of spoiling if I had left it any longer in the refrigerator. Arghs.. but don't worry, this precious little recipe came out to be SOO worth it after the whole internal conflict situation I encountered along the way.
introducing this month's cookie carnival recipe from Emeril as chosen by our Kate from the cleanplate club. A simple recipe that calls for minimal ingredients yet yield such a delectable goodie all a very short span of time. We're talking about express cookies on the go over here! *yum*. couples with a few special ingredients, for example, blueberry in a cookie? boy.. now that's unconventional... and others such as almond essence and lemon rind. It all heightens the flavor of this cookies. Best still, its fat and chewy in the centre! just how i like my cookies done!
the added beauty of it all occurs when the ripe blueberries burst in all its glory within or on the surfaces of the cookie leaving a trail of gorgeous dark purple juices on the white surfaces of the cookies.
Kinda reminds me of the tune 'bleeding love' by Leona Lewis. A bleeding heart anybody?
So for anyone keen on using the freshest blueberries in the market season without having to do the classics like blueberry muffins and blueberry pies. Please do consider these lovely biscuits. I'm sure u'll enjoy these just as much.
So for anyone keen on using the freshest blueberries in the market season without having to do the classics like blueberry muffins and blueberry pies. Please do consider these lovely biscuits. I'm sure u'll enjoy these just as much.
BLUEBERRY DROP COOKIES
Ingredients:
* One-half cup shortening
* 1 cup sugar
* 1 egg
* One-fourth cup milk
* One-half teaspoon almond extract
* One and one-half teaspoons grated lemon zest
* 2 cups all purpose flour
* 2 teaspoons baking powder
* One-half teaspoon salt
* 1 cup blueberries, rinsed and picked over
Ingredients:
* One-half cup shortening
* 1 cup sugar
* 1 egg
* One-fourth cup milk
* One-half teaspoon almond extract
* One and one-half teaspoons grated lemon zest
* 2 cups all purpose flour
* 2 teaspoons baking powder
* One-half teaspoon salt
* 1 cup blueberries, rinsed and picked over
Instructions:
1. In a large mixing bowl, cream the shortening, sugar, egg, milk, almond extract and lemon zest, mixing well after the addition of each ingredient. Slowly add the flour, baking powder and salt. Fold in the blueberries and mix until well blended.
2. Cover and chill for 4 hours. Preheat oven to 375 degrees. Drop the dough by teaspoonfuls, one and one-half inches apart onto greased cookie sheets. Bake 12 to 15 minutes. Remove from the oven and let cool for a few minutes before removing them with a spatula.
Makes about 4 dozen.
Makes about 4 dozen.
Blueberry Crumb Muffins
Well, lets just say tt i had never had a penchant for baking muffins. as compared to cupcakes, these were duller, less sweet and more wholesome in a way tt didn't quite reach out to me since i had a nagging sweet tooth 24/7. however, with the purchased pint of fresh blueberries calling out to me from the fridge. i knew that i just had to find the perfect blueberry muffin recipe to do these lovely little exhorbitantly prized violet beauties justice... meanwhile, figured tt a muffin recipe would do wonders in accentuating the flavors of the star player blueberries better than some flowery sacharrine cake recipe.Finally settled on a recipe after much contemplation and several modifications. Inspired by Jaycynth's recipe for Blueberry Crumb Muffins taken from the allrecipes.com. the recipe produced moist muffins with a sweet brown sugar crumb, perfect for a late night snack coupled with a towering glass of cold milk before settling in for the night. tear the muffin apart with your fingers and enjoy the explosion of purple juices within the moist cake as the blueberries burst spreading its exburant shades of purple all around.
Blueberry Crumb Muffins
makes 12 servings
Ingredients
1 1/2 cups all purpose flour
1/3 cup white sugar
1/3 cup brown sugar
1/2 tsp salt
2 1/2 tsp baking powder
1/3 cup vegetable oil
1 tsp vanilla essence
2 eggs
1/2 cup milk
1 cup blueberries
1/3 cup all purpose flour
1/4 cup butter, softened
1 tsp ground cinammon
1/3 cup brown sugar
- Preheat oven to 190 degrees celcius. grease of line muffin pans
- In a large bowl, mix flour, white and brown sugars, salt and baking powder. Stir in oil, eggs, milk and vanilla essence until well blended and very few lumps remain. Batter will look very watery but don't worry!
- Gently fold in Blueberries being careful not to mash them. Fill muffin tins 2/3 full or slightly more for a larger muffin top.
- For the crumb topping, mix together flour, softened butter, cinammon and brown sugar. place a small amount on top of each muffin.
- Bake muffins in oven for 20-30 mins (i used 25mins), or until skewer comes out clean and dry.
- Tuck in!!!
Also, I have just returned from watching the movie' The Leap Years'... i must admit tt i'm very impressed. one of the better local productions i've seen in a long time. Catherine Lim has outdone herself with a simple yet heartfelt storyline with a convincing cast to boot. All in all, the movie is a wonderful film to indulge in with loved ones and close frens. beware.. bring some tissue paper alone for the teary eyed!
Movie rating: 4/5
cupcake hero: mint
Labels:
berries,
Cupcake Hero,
cupcakes,
desserts
·
when the theme was announced.. lets just say i didn't flinch a muscle.. hmph.. guess mint was never one of my favourite flavors unless you're talking about mentos the sweet. then peppermint would be it for me. Other than the occasional sweet treats, mint never really appeared much in my lists of to-do bakes... up till now at least.Mint is to me much of a christmas flavor. During christmas, festive flavors in the most vibrant reds and greens pop out even in the commercial markets. Like coffees and lattes that suddenly see a surge of flavors such as mint and cranberry. Don't mean to be a wet blanket but i never acquired the art of appreciating these flavors. funnie thing is tt i knoe a fren who does! Chiang Lihui!! hehe.. therefore i', dedicating these cupcakes to her! i'll always remember the time we went out for coffee and she called for a mint frappe of some sort at Gloria Jeans.. i gave her a weird look. mint? in ur coffee? i rather eat colgate! Oops.
however, with the xmas season around, i thought that it would be an excellent opportunity to experiment with the forbidden flavor. and wala, immediately a recipe and a plausible ingredient hopped into mind.. i decided to make a twist on one of my favourite recipes to create something totally different.
So here it is! ta-da! Mint Bailey Chocolate Cupcakes with stuffed strawberries topped with whipped Mint mascarpone cream. hehe. and trust me.. these were good! i cld so leak the entire bowl of cream had i not have a photoshoot to conduct. haha.. tsk tsk..
well, i kinda played it safe this time round and attempted the classic pairing of chocolate and mint. well, safe is good sometimes orite? and this lovely delicious beauty is here to testify it. Made using the new Baileys chocolate mint flavor, this gave the whole cake a very rich and luscious texture which served complimentary to the mint infused mascarpone cream on top. and of course.. wat goes better together then chocolate and strawberries? another classic combination at work here... If attempting this recipe, pls make preparations at least the day before for the best results!
RecipeIngredients
80g Butter
1 cup sugar (i used 1/2 cup brown sugar and 1/2 cup white granulated sugar)
1 1/2 eggs
1 cup all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
3/8 cup cocoa powder (i used valrhona!)
1 tbsp espresso powder
120ml bailey's mint chocolate
60ml milk
1 tsp vanilla powder
2 tbsp sour cream
1 cup whipping cream
2 cups mascarpone cheese
2 tbsp vanilla extract
1/4 cup sugar
Steps
- On the night before baking, toss an leave the strawberries in a bowl with plain sugar syrup and a dash of cointreau to infuse the flavor. Also, heat the 1 cup of cream and throw in a bunch of mint leaves. Stir till mixture bubbles and leave to cool before refrigerating, allow to steep for the night, till time for use.
- Preheat the oven to 180 degrees celsius and line the muffin trays with paper cups
- Beat Butter with sugar till smooth
- Add in vanilla essence and sour cream
- Add in eggs and beat till light and fluffy
- Sift the dry ingredients into a bowl
- Stir Baileys and milk together
- Stir in the baileys mixture and dry ingredients into the butter mixture alternatively by hand
- Drain the strawberries and pat dry
- Scoop the batter into the individual cups and stuff a strawberry in the centre of the cup
- Bake for 18mins in the oven
- Allow the ready cupcakes to sit and cool in the pan for 5 mins before removing them and placing them on the rack to cool completely
- Whip the cream till soft peaks, add in the mascarpone cheese and vanilla extract and sugar and whip till stiff and frosting is able to hold its shape.
- Frost the top of the cooled cupcakes and garnish with mint leaves and chocolate coated coffee beans (as i did!)
- ENJOY!
oh, trust me, i would be making these again soon! these were fabulous! the mascarpone was such an excellent match to the moist chocolate cupcake and the mint flavor was just about right in bringing out the festive mood in me! hehe.
since there was left over batter, i also made this in my mini crown cake pans.. and they turned out gorgeous! Filled in the little gap with cream and it was good to go!
orite.. now tt i'm finally done with the cupcake hero post.. its time to retire! gotta get myself for Spain and Portugal! here i come! its gonna be a rather long time till u enxt hear from me. hope u guys will miss me.. *wink*..
of strawberries and raspberries
finally had the chance to use my pie baking pan.. upon looking thru my fridge, and noticing the immense amount of berries at the corner, remanants from a recent baking job, i was compelled to look up a recipe in order to finish up this berries coz these little gems were soo expensive! And hence after furious scouring of my collection, settled upon a berry tart. I used the sweet tart dough recipe from my martha stewert baking handbook, picked a lovely pastry cream for the base courtesy of joyofbaking. and finally set out baking. of course i didn't forget my favourite addition of cinammon in the midst of baking. and tt made a whole lot of difference! in a few moments, my mum was poking ard in the kitchen, enquiring about the lovely smell whiffing from the oven. YUMZ.. the pastry cream was heavenly and the tartness of the berries complimented the sweet vanilla sceneted cream. Texture wise.. it was a match made in heaven.. tarts.. yum...
any suggestions for the tub of sour cream left in my fridge? *gulp*
afternoon tidbits part 2
Labels:
berries,
blueberry cheesecake
·
kk.. song aside.. Guess who called just now? Daddy from the airport! haha. AND we've got Chivas and Bacardi in da hse!!! haha. gonna cook up a storm in the kitchen AFTER the exams tt is. haha. If anything good may come out of my experimentation with Ginger Ale and Chivas in my baking... I'll have to dedicate all these to Zhiheng! haha... it was his 'brilliant' suggestion yeh. haha. Let just hope something works out. Tee hee...
*Sigh*..exams are less than a week away. Beginning to feel the strain eating away at me. *bleah*..perhaps this is why i've been feeling extremely tired these few days. wldn't it be heaven if we cld just sleep 24/7? gosh..
Orite Folks..tts just a brief post. Gotta leave now to attend to my studies. Oh yesh..tt reminds me.. the photo of the Blueberry Cheesecake. Turns out tt it was good after all..*PHEW*
Subscribe to:
Posts (Atom)
