Join me on my quest of making homemade treats with less sugar!
A couple of days ago I prepared the bread dough of my Herb and Cheese Focaccia with my newly purchased Danish dough whisk. Last night I tried to mix my muffin batter with it. Again I was very satisfied with the quick and even mixing result! The muffins were actually my Double Chocolate Muffins but... Continue Reading →
I've heard that the Danish dough whisk does a marvelous job on the mixing of thick batters and yeast doughs. I finally decided to purchase one and it came in the mail two days ago. I made some focaccia immediately in order to test my funny-shaped dough whisk and it was really useful indeed! Mixing... Continue Reading →
I found a forgotten orange in the fridge on Friday so I just juiced it and made a chiffon cake out of it. The recipe was based on my vanilla chiffon cake with the following adaptations. - milk was replaced with concentrated juice made with freshly squeezed orange juice; - grapeseed oil instead of canola... Continue Reading →
This is another basic cake recipe that I use for fondant decorated cakes. Like my one bowl chocolate cake and yellow cake, this cake is firm enough to withstand the weight of fondant yet soft and fluffy in texture. My inspiration came from Cake Boss but just like my yellow cake, I've switched to the reverse... Continue Reading →
Blueberries are one of my younger son's favorite fruit. Whenever we visit Costco we would grab a big container of blueberries as they are fresher than other grocery stores. Last week I found half a container of blueberries and some leftover cream cheese when I was clearing up my fridge. So I combined the two... Continue Reading →
I am sharing with you how I made this cute fondant elephant cake topper as well as the balloons today. I used them to decorate a two-tier cake that I made for my friend’s daughter Avielle on her first birthday party. I have also made her a fondant baby shoes cake on her 100-days-old banquet.... Continue Reading →
I made this for my sister for her birthday. She was born on the Chinese Valentine's Day (January 15 according to the traditional Chinese calendar) so I decided to give her some flowers. The cake was based on the no bake strawberry cheesecake I made before. The top was decorated with sakura glaze. My guests... Continue Reading →
I bought a bottle of Baileys and Kahlua at the airport duty free shop when I travelled back home from Los Angeles during Christmas time. Unless I accidentally spill them, the two big 1L-bottles would probably last forever as I seldom drink. I gotta think of more ways to incorporate them into my dessert! I... Continue Reading →
Chocolate making is not too hard at all. If you are a beginner, it can be done with a chocolate mold along with some good quality compound chocolates. If you want to get fancy, go get some real chocolate or even couverture chocolate and temper it yourself with the help of a digital thermometer. Couverture... Continue Reading →
There are various approaches to make Chinese walnut cookies. Different ingredients and mixing methods produce cookies with different flavors and textures. My walnut cookies evolved from the bite-sized Chinese almond cookies. They are crunchy, nutty and not overly sweet at all. The addition of chopped walnuts leads to extra texture. Once you munch on the... Continue Reading →
EC Bakes 小意思 