Sunday, March 25, 2012

Cream Cheese Pound Cake and Black Bottom Cupcakes.

The block of cream cheese in my fridge is expiring soon. I bought it to make the Strawberry Jelly Hearts but somehow I just don't have the mood to make it this weekend. Craving for some cakes, I began to go through my to-do list and look for cakes that uses cream cheese. I stumbled upon the Cream Cheese Pound Cake on Little Teochew's Blog. It looks so appetizing. I decided to bake this. However, it uses only 140 g of cream cheese. What am I going to do with the rest? I searched in her blog and saw the Black Bottom Cupcakes. I halved the recipe to use up the
remaining 110 g of my cream cheese. Hee hee. I managed to bake both cakes before lunch.

At about tea time, my parents came over to get my bakes and bought me 4 egg tarts from Tong Heng (my fav). So sweet of them.

I guess I am an inconfident baker. I only have the courage to offer my bakes to my parents, my brother and my husband. It is not that I cannot accept criticism, in fact I want them to comments on my bakes so that I can improve in those areas but normally they don't. Only my parents, brother and husband do. I am worried that if I gave the
m and they don't enjoy it, it will be a torture to them and I will be very upset to know that. I really enjoy cooking and baking for others and see them enjoying or giving me feedback on my food. That's the way to learn.

8 inch Cream Cheese Pound Cake

A peek at the texture
This cake smells and tastes fantastic. Soft and moist. This recipe is very forgiving and suitable for novice baker like me.

Black Bottom Cupcakes
I prefer to have more cheesy taste to it. Nonetheless, the texture is great and not too sweet.

Friday, March 16, 2012

Mummy's Chicken Stew

This is one of my favorite dishes when I was young. Whenever my mum cooks this, she would serve it on a cartoon plate and drench my rice with the gravy. I love the carrots in particular. They are so sweet. I would have extra serving of rice when my mum cook this. This dish tastes even better the next day. I tried to replicate this dish in my own kitchen. Even with my mum on the other side of the line guiding me how to cook it, I still cannot get the same taste as my mum's one. Maybe that's what they call 妈妈的味道. :)

Monday, March 5, 2012

Lemony Cupcakes with Tangy Lemon Curd

I was mesmerized by the photos in Daily Delicious but I know that with my skills, I doubt I can recreate most of her bakes. When I saw this, I was delighted because it looks basic enough for my standard. So here I go into my kitchen, armed with the ingredients, I managed to bake these cupcakes within 3 hours (I know I am slow, it runs in the family), including filling it with the lemon curd that I made a day before. I omitted the mascapone frosting and replaced it with a wedge of strawberry. I love the taste. Well balanced. My mum loves them and she finished a jar of lemon curd by spreading it on crackers and toast. I feel satisfied whenever she enjoy my creation. :)