Two cupcakes

I must confess… it took me a while to understand how the cupcake store name Twelve Cupcakes came about. To me, initially, it just had a nice ring to it – nothing more. Somewhere along the way, I must have

Two cupcakes

I must confess… it took me a while to understand how the cupcake store name Twelve Cupcakes came about. To me, initially, it just had a nice ring to it – nothing more. Somewhere along the way, I must have

Baking Biscotti

Making decent biscotti has been a big challenge for me. It’s already a rather tedious process because the dough has to be baked first, taken out of the oven, cooled and cut into slices before the slices are popped back

Baking Biscotti

Making decent biscotti has been a big challenge for me. It’s already a rather tedious process because the dough has to be baked first, taken out of the oven, cooled and cut into slices before the slices are popped back

Moist Carrot Cake

This recipe was originally found on Edible Garden. It is very moist and flavorful. I reckoned that the all-spice powder really lifted the taste of the cake. After trying the same recipe twice, I can say this is a great recipe. Here

Moist Carrot Cake

This recipe was originally found on Edible Garden. It is very moist and flavorful. I reckoned that the all-spice powder really lifted the taste of the cake. After trying the same recipe twice, I can say this is a great recipe. Here

Snowskin Mooncakes

I much prefer snowskin mooncakes to the traditional ones so I thought I’d give it a go. After looking up recipes on the Internet, I found that it wasn’t all that hard after all. They don’t require a lot of

Snowskin Mooncakes

I much prefer snowskin mooncakes to the traditional ones so I thought I’d give it a go. After looking up recipes on the Internet, I found that it wasn’t all that hard after all. They don’t require a lot of

Making Frosting Work

I have always been reluctant to frost my cakes because I have been making a mess. I find that the buttercream recipes I’ve been using usually results in oily and soft frosting. When I pipe it, the frosting usually melts into a puddle and doesn’t retain its shape. So when I found this cream cheese frosting, it was a dream to pipe.

Making Frosting Work

I have always been reluctant to frost my cakes because I have been making a mess. I find that the buttercream recipes I’ve been using usually results in oily and soft frosting. When I pipe it, the frosting usually melts into a puddle and doesn’t retain its shape. So when I found this cream cheese frosting, it was a dream to pipe.

Martha Stewart’s Chocolate Oatmeal Raisin Cookies

Martha Stewart’s Chocolate Oatmeal Raisin Cookies

I had a major bake-off over the weekend making three rounds of cookies for Teachers’ Day. For the school teachers, I relied on the trusty Oatmeal Raisin Cookie recipe shared here earlier. Then, the next day, to spice things up a bit, I searched for a recipe had a bit for taste and texture, more 3D perhaps! I stumbled on http://www.marthastewart.com/313968/chocolate-oatmeal-raisin-cookies Martha Stewart’s Chocolate Oatmeal Raisin Cookies and I must say the photo of the cookies and the very attractive website was what won me over. Plus, I had all the ingredients at hand.

Or so I thought! I didn’t have enough of everything so I decided to halve the recipe. If you notice carefully, the amount of chocolate chips needed is quite a lot: a whole bag of Hershey’s semi-sweet chocolate chips, which will set you back by about $7 already. 

But the payoff is great. The chocolate adds a rich, decadent dimension to the cookies. The oatmeal gives a satisfying kick, while the raisins are, as always, nice and chewy. My daughter say they remind her of Famous Amos, which I think is a great compliment. 

On my second time baking these cookies, I trie dout the full recipe and I more than 1.3kg of cookies! I know, because I was packing them into goodie bags for the teachers and each bag weighed more than 100g. I had a great haul of 13 bags, with six extra cookies for my niece. None left for me, so I can’t say how they taste after 3 days. 

 

Martha Stewart’s Chocolate Oatmeal Raisin Cookies

Martha Stewart’s Chocolate Oatmeal Raisin Cookies

I had a major bake-off over the weekend making three rounds of cookies for Teachers’ Day. For the school teachers, I relied on the trusty Oatmeal Raisin Cookie recipe shared here earlier. Then, the next day, to spice things up a bit, I searched for a recipe had a bit for taste and texture, more 3D perhaps! I stumbled on http://www.marthastewart.com/313968/chocolate-oatmeal-raisin-cookies Martha Stewart’s Chocolate Oatmeal Raisin Cookies and I must say the photo of the cookies and the very attractive website was what won me over. Plus, I had all the ingredients at hand.

Or so I thought! I didn’t have enough of everything so I decided to halve the recipe. If you notice carefully, the amount of chocolate chips needed is quite a lot: a whole bag of Hershey’s semi-sweet chocolate chips, which will set you back by about $7 already. 

But the payoff is great. The chocolate adds a rich, decadent dimension to the cookies. The oatmeal gives a satisfying kick, while the raisins are, as always, nice and chewy. My daughter say they remind her of Famous Amos, which I think is a great compliment. 

On my second time baking these cookies, I trie dout the full recipe and I more than 1.3kg of cookies! I know, because I was packing them into goodie bags for the teachers and each bag weighed more than 100g. I had a great haul of 13 bags, with six extra cookies for my niece. None left for me, so I can’t say how they taste after 3 days. 

 

Vegan Burg

Everything in Vegan Burg screams healthy. I’m not sure how true that is, but the whole tiny shop is peppered with posters that declare their buns are made from organic wholemeal grains, their patties are GMO/gluten/dairy free, their aim is to save the environment through a vegan diet etc. Surprisingly for rabbit food, it tastes pretty good.

Vegan Burg

Everything in Vegan Burg screams healthy. I’m not sure how true that is, but the whole tiny shop is peppered with posters that declare their buns are made from organic wholemeal grains, their patties are GMO/gluten/dairy free, their aim is to save the environment through a vegan diet etc. Surprisingly for rabbit food, it tastes pretty good.