Nutella Swirl Cupcakes

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baked, chocolate, cupcakes, food, nutella, recipes

These were pretty much the first cupcakes that I’ve ever made entirely on my own – way back in 2005 when I was just 13. I still remember scribbling down the recipe for Self-frosting Nutella Cupcakes from bakingbites.com (one of the first few food blogs which I had started to follow) It was easy-peasy and just the thing for our hot and humid weather – no more worries about melting frosting! Since then, I’ve altered and tweaked the recipe countless times but still remained true to Donna Hay’s ingenious idea of a self-frosted cupcake. Personally, I prefer my cupcakes with a finer crumb and texture, without the heavy, butter-laden greasiness. These are less sinful than the original but still pretty scrummy!

Mango Pancakes

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breakfast, fruit, mango, pancake, recipes, summer, tropical

Breakfast. Hands down, my favourite meal of the day. Especially a slow, leisurely breakfast on weekends with a freshly brewed cuppa. Soft, fluffy pancake stack topped with chunks of juicy, sweet Alphonso mangoes, bananas and strawberries. Now, these are not my usual buttermilk pancakes with the addition of rye flour and oats. Seeing that there was a couple of over-ripe mangoes languishing in the fridge, I decided to make the best out of them. Sometimes, I also like to let the pancakes develop a deeper-brown hue to get that delicious smoky, caramelised flavour. 

Triple Chocolate Muffins

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breakfast, chocolate, food, healthy, muffins, recipes, wholegrain

These are the perfect excuse to have chocolate for breakfast, and not feel guilty after. Wholewheat flour, olive oil, flax seeds and good dark chocolate surely can’t be bad for you! Then there’s the whole age old debate between cupcakes vs. muffins. Are muffins just unfrosted/naked/ugly or cupcakes? Looks it is settled on cupcakes being miniature cakes + frosting on top, while muffins are decidedly healthier ‘quick breads’. I made these Triple Chocolate Muffins (i repeat, chocolate is full of anti-oxidants so they are definitely be good for you) some time back, at the request of my sister. Chocolaty, fluffy and oh-so-good, especially the crunchy, chocolate-studded tops that emerge from the paper wrappers. Or what they call, muffin tops. Eww. Okay, let’s not go there now.

Lemon-Lime Cheesecake + Vanilla Bean, Citrus & Honey Glaze

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cakes, cheesecake, citrus, dessert, food, honey, lemon, lime, recipes, vanilla

Here’s a post about something I had made quite a long time back. If it is not apparent enough, I make an awful lot of citrus desserts. Lemons and limes are combined in this lush, creamy cheesecake over a chocolate cookie crust. Gentle baking in a bain-marie is key to a smooth, melt-in-your-mouth texture. Finally, a citrus & honey mirror glaze, dotted with specks of vanilla, is poured over the top and garnished with a homemade candied lemon slice.  The citrus flavours really take the spotlight here. You know how a rich and dense dessert can get cloying after a few mouthfuls? I like to temper the richness with a little acidity from citrus fruits, which instantly refreshes the palate. The honey glaze, made by bubbling fruit slices and vanilla pod over low heat, also gives it another dimension. Of course, the candied lemon is entirely optional – it was just my attempt at something new. (Oh and I always get super excited excited whenever my cheesecake comes out completely smooth, without a single crack on the surface!)

Artisan Boule

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baked, bread, breakfast, food, healthy, recipe, yeast

The idea of bread making has always been intimidating. I’ve played around with yeasted baked goods like doughnuts, cinnamon rolls and pretzels but never the real crusty breads since we usually buy them from speciality bakeries. It was not until I came across a book by Jeff Hertzberg and Zoë François which promised artisan breads in less than 5 minutes a day (remember the no-knead bread craze?) As crazy as it may sound, it did work! After mixing the starter and an overnight rest in the fridge, all it took was about 5 minutes to form and shape the loaf before a second rise.

Finally, the taste test! As the loaf cooled, there was a crackling sound which guaranteed a crisp and chewy crust. Thanks to the high-moisture dough and slow overnight fermentation, the interior was airy, chewy and holey. Flavour-wise, there was a faint sourdough flavour which I hoped had been more intense. The mix of wholegrain and bread flour gave it a pleasant nutty taste too! Nonetheless, it was really satisfying to be able to make your own bread, especially one that looks way more complicated that it really is. 

Carrot Cake Cupcakes + Honey Cream Cheese Frosting

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baked, cake, carrot, cheese, cream, cupcakes, food, frosting, healthy, recipes

I’ll pick a good ol’ carrot cake over almost any cake, everytime. I love mine slightly on the denser side, chockful of shredded carrots, nuts and dried fruits. Warm and earthy, with a generous measure of spices – cinnamon, cloves and a grating of nutmeg. Sweet, fruity notes from the olive oil. Not forgetting that creamy ivory-hued frosting that would either make or break the cake. Amber honey whipped into the cream-cheese frosting gave just a little floral sweetness without being cloying. Lastly, these cupcakes were topped with a whole pecan each for an edible (and healthy) garnish

It only gets better when reduced to handy single servings, all wrapped up in cupcake liners. No more struggling with getting the perfect slice or having to take out plates and forks. Great for desserts. Breakfast? Even better! Well, carrot cake cupcakes. I’m sold.