chocolate cupcakes with chocolate ganache
chocolate cupcakes with buttercream
peach cupcakes with cream cheese frosting
chocolate & peach cupcakes with cream cheese frosting
peach buttermilk cake with cream cheese frosting
chocolate cake with cream cheese frosting
i have been working on an essay for two days straight and it’s killing me. this afternoon i had a sudden craving for banana cake with cream cheese frosting, but obviously i can’t afford to do that right now since i still have 2200 more words to go. so i got hold of a magazine my mum bought a month ago. the section is called “in a flash” – piping hot snacks you can whip up in a jiffy when the kids, and the not-so-young, have sudden sweet cravings. walla, this is spot-on.
i first ate churros at, believe it or not, disneyland in los angeles. i was there on holiday with the aunt, uncle and cousin in december 1994. i remember us taking a break from the rides and off we trodded to a stall that sold warm cinnamon-sugar churros and piping hot chocolate. the winter was icy cold; by the time we got to our seat the hot chocolate turned cold! isn’t it amazing how food can evoke pretty memories?
that means i think most or all images here won’t get to be viewed for a considerable amount of time.
i was surfing through foodblogs when i chanced upon this interesting one. i adored the way she described food – you could almost taste it yourself. i’ve always put off making meringues because i have this deep-rooted fear of working with egg whites. but i guess curiosity got the better of me (oh yes, and the name of the sweet little thing too!) and i decided to whip up a batch. it’s just a simple meringue with a fancy name. 🙂
i adapted the recipe a little, reducing a bit of the sugar and lessened the amount of almonds.
3 egg whites
120g caster sugar
100g icing sugar, sifted
50g chopped almonds, lightly roasted
1. preheat oven to 120 degrees celsius and line three baking sheets with greaseproof paper.
2. beat, with an electric mixer, egg whites until frothy. gradually add caster sugar and mix until well blended. beat in the icing sugar carefully until the mixture is white and glossy.
3. using a teaspoon, drop dollops of mixture on the baking sheet. sprinkle with the roasted almonds and bake for 205minutes until set. let cool completely and store in an airtight container.
today i decided to make pancakes for breakfast because the small carton of buttermilk in the fridge is nearing its use-by date.
i got the recipe from here. it was wonderfully fluffy and soft. i had mine with butter and golden syrup. 🙂
this pretty much sums up my baking philosophy:
“…your cake might not resemble those synthetic supermarket offerings with their perfectly straight edges, level tops and garish dayglo orange icing. Do not forget, however, this is a Good Thing. Your cake might look rather more rustic that shop-bought, but that is the point; it is the intrinsic allure of home-made. To use the old-fashioned term, it is handcrafted – lovingly and happily. Because, as well as the time taken – and quality ingredients you have put in – you have also made something in an utterly selfless frame of mind.”
–book of baking; sue lawrence.