Just look at it: A’s perfect pumpkin pie. It is made from scratch… with lots of love.
We shared the kitchen together in our pumpkin pie making fest. I concentrated on my gluten-, dairy- and refined sugar free version and A went about crafting his by making an all-butter shortcrust pastry/crust and filling it with the traditional pumpkin puree, condensed milk, eggs and spices. The result? Well, just look at it! It set well, it sliced well, and tasted awesome. So awesome in fact, he made another for the New Year! Continue reading
This is a recipe for the meat, gluten and dairy eaters out there. Obviously, I didn’t touch this dish, but it was the dish A. requested for his birthday dinner. It was pretty simple, and apparently tasted really good. It’s also a cinch to make. It takes about 15 minutes in total to make this dish if you’re organized.
Finding an “authentic” dish for Alfredo is practically impossible, because there is no such thing. This maybe because it is not an Italian dish, Continue reading
This cornbread is moist, tender, and absolutely delicious.
Since I went gluten-free, my baking took a nosedive. There were three reasons for this: (i) I didn’t miss the baked goods, (ii) I needed to lose weight, (iii) I didn’t want to make gluten-free stuff that had a myriad of ridiculous ingredients in it.
Initially, I bought some gluten-free flours because I thought I’d eventually play around with them. For months, I didn’t get around to using them because I realized that I had bad reactions to the gums Continue reading
It’s summer, it’s sunny and the blueberry season is here! The question is, does anyone want fluffy blueberry pancakes?
This is one of those crazy recipes that I’ve been making for a good 10+ years, but have not written about it. It’s simple, and the resulting pancakes are soft, fluffy and absolutely delightful. Drizzle or drown in your favorite syrup for that special breakfast, brunch, lunch or dinner treat.
If for some strange reason you have leftover pancakes, they can be reheated in the toaster (even from frozen).
I have finally made my very first cheesecake! Ok, I lie, I haven’t just made it, I made it around Christmas time, last year. The draft of this entry was privately published on January 2, 2013. It’s quite embarrassing that I am only now getting around to posting it… over 4 months after it was made, but ho-hum.
This is a New York style baked cheesecake, which is infused with pumpkin puree and spices. It was so simple to make, and the flavour is absolutely fantastic. The filling is creamy, dreamy and light. Although it’s made with full fat cream cheese, it’s not heavy whatsoever. I can’t wait to make it again! Continue reading
Before I moved to the US, I had no idea what a Snickerdoodle was. After I had moved to the US, I still didn’t know what a Snickerdoodle was. The only thing I knew about them was that they were some sort of cookie with a strange name! Although I did like the idea of a cookie coated in cinnamon sugar, it was only during the 2012 holiday season did I actually get to try one! I wasn’t over the moon about them, but that’s only because I’m more of a crunchy or chewy cookie gal.
A couple of weeks ago, we decided to get a bunch of fresh baked cookies from PCC. I think the Baker’s dozen was $7.99 or something like that. I was so disappointed. Every cookie, although chewy, was not satisfying. Ok, I lie, not every cookie was chewy, the thumbprints were so vile we had to throw them out. The only redeeming feature of that cookie was the raspberry jam on top. It was a sad day! Continue reading
I had never heard of chocolate cream pie until a few months ago. After that, I had to find a reason to make it. The reason was New Year’s Eve dessert. I mean how wrong can you go with a buttery pastry case (pie shell), filled with chocolate pastry cream (similar to chocolate pudding, or Angel Delight), topped with lightly sweetened whipped cream and chocolate shavings?
I was pretty pleased with the result. Although the chocolate pastry cream, didn’t exactly set as the original recipe, even after I added a total of 2 x cornflour (cornstarch), and used 4 duck egg yolks instead of 4 chicken egg yolks, it still tasted pretty awesome! How thick/set the filling is of course to your personal preference, I just like it thick so that I can slice it. Continue reading
There was this small container of plump and juicy blueberries sitting in the fridge for around 2 weeks, and I really wanted to use them, but in what? I could have made the ricotta cake, or even scones, but I wanted to do something different.
I found a recipe for: “To Die For Blueberry Muffins”. Ok, the resulting muffins were good, but I certainly wouldn’t want to die for them! I hate that phrase, there I said it “to die for”, I hate it. Doesn’t that defeat the object of eating? Ok, rant over…. Continue reading
My first encounter with banana cream pie was when I wanted to know if I could buy “banoffee pie” in the US. The answer was no, but we have something similar called banana cream pie. Ok, it does have some similarities, but it’s not exactly the same. The main difference is that banoffee pie has a “toffee” layer instead of the vanilla flavored pastry cream filling.
I’ve never made this because although I love buttery pastry (crust), banana, pastry cream and cream, I just didn’t find it appealing to make. The pie itself has no redeeming nutritional value, other than there is bananas in it. It is packed full of fat, sugar and more fat. Continue reading
I guess being British, I should call it courgette bread. But, courgette bread just doesn’t have the same ring to it! So for this recipe, I will refer to the courgette as a zucchini.
Zucchini bread is an interesting thing. I guess, it’s a little like pumpkin bread, that is, the zucchini or pumpkin doesn’t really give the actual bread/cake any flavor. But, curiously, both are relatively similarly spiced. Now, the question is, is it the same people who love zucchini bread who love pumpkin bread? Or are there people who prefer one over the other? Who knows? Continue reading
Here’s the second installment of chocodamia cookies, based on the Ghirardelli white chocolate chip packet. The recipe has been adapted to accommodate a certain chocolate craving. These cookies are so packed full of fat and sugar, they were bound to taste good!
TIP: Divide the dough into portions and arrange them so they are not touching on a tray. Freeze until solid, Continue reading
One evening, A and I started to talk about chocolate chip and macadamia nut cookies. This conversation, not surprisingly opened the can of worms about the differences in American and British biscuits and cookies. That aside, we both agreed that white chocolate isn’t really chocolate, but goes well in these cookies.
To make things a little more “grown up”, we decided to dump in some “real” chocolate chips into the cookie mix as well. We weren’t sure which ones would taste Continue reading