Baking Frenzy

There! All in one breath! I bake these in a day. Last bake for the husband's current office. He'll be moving to another office.

I so love the passionfruit curd. It's aromatic, tangy and sweet all at the same time and the texture is so so smooth. 

Baked some plain cupcakes with passionfruit curd core, topped with cream cheese frosting and complete with a drizzle of passionfruit curd. Perfecto.

Look at the passionfruit curd, tangy surprise that cuts through the sweetness.

Lovely and moist. 

This passionfruit curd is truly yummy! 

Checkerboard cookies which took quite a bit of effort to shape, chill, cut, assemble, chill and then shape again. Cute, aren't they? 

Then I decided that we need some savouries too. So these are easy tuna puff pillows. Easy peasy because I used store bought puff pastry. 

All these baked in 4 hours, but of course, the cookies were made and chilled a day in advance and the passionfruit curd made a day in advance too. 

I've got some passionfruit curd left, tart next? Maybe.:)

Inspiration Galore

My mind's whirling with galore of bakes I'm dying to try and my 'to read' list is overflowing.

On top of it all, torrone! Which is Italian nougat. Looking forward! 

Next, ice box cookies. Yum

And next, caramel hazelnut.

And next next, checkered cookies. 

And next next next, key lime pie.

So so many things to try! But I've got a lot more free time now, so I think I may just try them all! 

Currently reading Lee Wei Ling's 'A Hakka Woman's Singapore'. I think she's really unique and I admire her conviction in treating all equally. She has deep respect for all and she truly is principled. 

Shall be updating recipes soon. 

And I did the torrones! It turned out a little sticky, but I think it's successful for a first time.

Chestnut Macarons

In an attempt to make mont blanc, I bought 4 cans of canned chestnut because they're on sales. Now, I have too much chestnut and I need to use them up. So, chestnut macarons sounds like a good idea since the chestnut cream I used for the mont blanc is not overly sweet.

Here's the recipe and I must say, I have learnt to improvise and create my own chestnut filling. Not bad for a first time. Hee....

For the macarons

I used the recipe in a previous post: red velvet macarons

For the chestnut fillings

250g of canned chestnut
40g of chestnut spread (jam)
38g of milk
38g of whipping cream

You can add more or less of the chestnut spread according to your liking. In place of chestnut spread, you also also use icing sugar.

I did not add any colouring and the shells browned quite a bit. It didn't taste too sweet and I think the sweetness from the shells is enough.

Pumpkin rolls and bread

I did a pumpkin roll some time close to Halloween though I don't celebrate Halloween, was just intrigued by the pumpkin shape.

Then I had pumpkins left, so I made another round of pumpkin rolls and loaf.

Pretty soft and healthy. Recipe soon. 

Faith

So I took that leap of faith, all in God's hands. 

Flea

And so this is the time of the year again, an attempt to clear the wardrobe so we can buy more clothes hahaha.

My partners in crime these 2 years have the same objective in mind, rid the clothes, ignore the mess. Because seriously, we all dread the chaos and the mess. But looking at the space we clear from our wardrobe, it's all worth it.

Stained Glass Cookies

Another 'to do' bake struck off the long list I bookmarked. I was attracted to stained glass cookies because they are so pretty, pity I couldn't find bright coloured candies and have to make do with these light coloured ones. Oh well, it's good enough for a first try. It's suitable as Christmas bake and it's easy enough. Recipe's taken from nasilemaklover. 

325g cake flour

110g caster sugar

25g corn flour

200g unsalted butter at room temperature 

Juice and zest from half lemon 

0.5 tsp baking soda

1 bag of hard candies 

1. Cream butter and sugar till light and fluffy. 

2. Sift cake flour, corn flour and baking soda together and set aside.

3. Add lemon zest and whisk to mix well. 

4. Add lemon juice and flour mix to the butter mixture and fold to bring the dough together.

5. Divide the dough into 2 and roll out in between 2 sheets of baking paper into thin sheet and fridge for about 30 min, so the dough is easier to handle.

6. Preheat the oven at 160 degrees and cut into desired shapes using cutters. 

7. Bake in preheated oven of 160 degrees for about 10 minutes and then take them out of the oven.

8. Put the candies into the cut out and bake in the oven for another 8 minutes. 

9. Cool completely. 

There!!! Lovely!! 

“Am I now trying to win the approval of human beings, or of God? Or am I trying to please people? If I were still trying to please people, I would not be a servant of Christ.”

Galatians 1:10 NIV

http://bible.com/111/gal.1.10.niv