Cardamom Buns
>> Saturday, October 31, 2009
This is by far, my best discovery from my Stockholm trip. I've never had cardamom buns.
Fall Pumpkin Cupcake with Brown Butter Frosting
>> Friday, October 30, 2009
I've been wanting to try this pumpkin quickbread recipe for some time. It's also been almost a month since my last bake so I'm anxious to get back into action.
Highlights of my Stockholm Trip
Here's YouTube clip I've created to showcase the must-see-must-dos in Stockholm.
Day 4: Trip to Skansen
>> Tuesday, October 27, 2009
SKANSEN: the world's oldest open-air museum.....where it feels as though time has stood still. Such peace and tranquility (plus it was a cold, wet day and there weren't too many tourists!). I practically had the whole place to myself and get to savour the basic simplicities in life.
Day 3: City Hall and Vasa Museum
>> Wednesday, October 21, 2009
Day 3 Part 1: STOCKHOLM CITY HALL - venue for the prestigious annual Nobel Prize Award Banquet
Day 2: Museum Day in Stockholm
>> Monday, October 19, 2009
Sensory overload day! What a day! I slept so well last night and was bursting with loads of energy this morning.
My Solo Exploration: Day 1 Sodermalm
Today's the first day of my week going solo in Stockholm. Still fighting against jet la; the weather makes you feel like sleeping in - rainy, overcast skies, cold.. I missed my California sun!
View of Stockholm city from our hotel room
Stokholm in October
>> Sunday, October 18, 2009
After a grueling 20-hour trip, transit and all, we got in late last evening.
Pandan Chiffon Fudge Cake
>> Monday, October 12, 2009
For my niece Nicole's 3rd birthday, I've opted to bake a simple, less sweet cake for the adults. That child already has sugar overload and unfortunately, needs to stay off cakes & icecream for some time. So much for the anticipation of baking a Disney-themed cake for her.
Figanut Cupcakes.
>> Wednesday, October 7, 2009
I was clearing out the refrigerator crisper section yesterday morning and found a bag of figs. 
French Macarons (Macaroons)
>> Monday, October 5, 2009
Making macaroons is as much an art form as it is a baking challenge, even for the accomplished cook, Lelchuk says. A good macaroon should be smooth with no cracks in the pastry. And each cookie round should contain a "foot," a crackly, puffed second layer that measures about 1/16-inch high.
"If you don't see a foot, you've probably overmixed your batter," Lelchuk says. "A flat foot either means you overmixed or you underbaked."
The history of the French macaroon is as elusive as the perfect texture. According to Relais Desserts, a French trade publication for bakers, the cookie was probably developed in the Andalusia region of Spain before the 1492 expulsion of the Jews and was created for Passover, when foods with flour and leavening are forbidden.
Others believe that it was introduced to France by Italy and was made famous by two Carmelite nuns who baked and sold them during the French Revolution to make a living. Relais Desserts says the name macaron probably originates from a combination of the Greek term for "cake of the blessed" and the Italian word macaroni.
France's King Louis XIV is said to have served macaroons at his wedding. But according to most sources, it wasn't until 1862, when baker Louis-Ernest Ladurée decided to turn the little cake into a cookie sandwich, that the pastry was popularized.
Until the late 1980s, macaroon flavors were pretty prosaic - chocolate, vanilla, coffee and an occasional raspberry. Hermé, who originally worked at Ladurée, is credited for expanding the macaroon repertoire and even introducing savory versions, like his now faddish ketchup one.
Read more: http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/05/10/FD1I17CUG2.DTL#ixzz0T5jdj4PA
Penang Assam Laksa
>> Sunday, October 4, 2009
Whenever I miss my home, a bowl of good Penang Assam Laksa (rice noodles in spicy fish broth) will always fix the craving for me. Everytime. All the time.
Cupcakes for Breakfast
>> Thursday, October 1, 2009
It's Friday tomorrow. That time of the week again! Yes, time for Friday B'fast Bakes@ D's work place. Time flies when you're having fun.
What's a good b'fast dish for D to bring to work? Pancakes, french toast, b'fast wrap, muffins or even quiche? Borrring.... I need something out of the ordinary.....special.....unusual.....yet delicious. Hmm, what can I bake?
