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Saturday, October 29, 2011

almond green tea cupcakes.

I've gone a little wacky with frosting today. I used a closed star tip to pipe roses and swirls on the mini cupcakes, and I also did a basket-weave for the regular sized ones. I realized I had extra frosting so I did a rose on top of the basket-weave. I even piped little star squirts on the borders of a cupcake but I decided that looked hideous so I stopped.

I was worried at first that using the basket-weave technique, there would only be a thin layer of frosting on top and would not be enough to complement the cupcake. Turns out that the cupcake was so good on its own that the frosting wasn't necessary! But even if I knew that I would still make the frosting- I love piping~ I'm planning to do a duo tone frosting for my next cupcake. The thing is, I'm thinking a chocolate and vanilla one and I have different favourite recipes for both. I heard duo tone frostings are tricky because both frostings have to be of the same consistency which wouldn't be a problem if you're adapting the same recipe but..

I did tweak the cupcake recipe a bit by doubling the amount of almond extract. Seriously, 1/4 tsp almond extract for 24 cupcakes?! No way that almond is going to show up. True, there was ground almonds included too but I'd rather not risk a non-existent-almond almond cupcake. The raw batter had an almost overpowering artificial scent of almond but it toned down lots after baking so not to worry.

The cupcake was light and fluffy with a nice hint of almond. The extract did not make it taste too artificial. I think the success of this recipe comes from the extra step of whisking up egg white separately and folding them in. It's fussy, I admit, and I was tempted to skip it because I scaled down my recipe and whisking 1/2 an egg white looked really stupid, but I'm glad I didn't. The egg whites made a significant difference in the batter- you can tell when you fold them in.

The frosting was okay, nothing to shout about. Personally, I feel the pleasant bitterness of matcha can be brought out better in other ways.

I'm sorry if this post is overly analytical (well, more than usual). I find that that way is the only way for me to get words typed out. Hopefully I'll get some inspiration soon...

Almond Green Tea Cupcakes
adapted from Baked
makes 24

I made a few changes (not reflected here) to the recipe. For the cupcake, I used all butter because I didn't have any shortening and I doubled the almond extract. For the frosting, I reduced the sugar by a third, omitted the cream and cut the butter back by a quarter as well because I don't like the buttery taste made with the full amount of butter.

For the Almond Cupcake:
1/2 cup sliced almonds
2 cups cake flour
1/2 cup all-purpose flour
2 1/4 tsp. baking powder
1/4 tsp. salt
6 tbsp. unsalted butter, softened
1/2 cup vegetable shortening, at room temperature
1 1/2 cups sugar
1 tsp. pure vanilla extract
1/4 tsp. pure almond extract 
1 large egg
1 cup ice cold water
2 large egg whites, at room temperature
1/4 tsp. cream of tartar

For the Green Tea Frosting:

1 1/2 cups sugar
1/3 cup all-purpose flour
1 tbsp. plus 1 tsp. unsweetened matcha powder
1 1/2 cups milk
1/3 cup heavy cream
1 1/2 cups (3 sticks) unsalted butter, soft but cool, cut into small pieces
1 tsp. pure vanilla extract

Make the almond cupcakes: Preheat the oven to 325 degrees F. Line two 12-cup cupcake pans with paper liners.

In the bowl of a food processor, pulse the almonds until they are a find powder. Put the powdered almonds in a small bowl and set aside.

Sift the flours, baking powder, baking soda, and salt together in to a large bowl and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening together on medium speed until creamy, 3 to 4 minutes. Add the sugar, vanilla, and almond extract and beat on medium speed until fluffy, about 3 minutes. Scrape down the bowl, add the egg, and beat until just combined. Turn the mixer to low. Add the flour mixture, alternating with the ice water, in three additions, beginning and ending with the flour mixture. Scrape down the bowl, then mix on low speed for a few more seconds.

In a clean bowl, whisk the egg whites and cream of tartar until soft peaks form. Do not overbeat. Gently fold the egg whites into the batter. Fold in the powdered almonds.

Fill the cupcake liners about three quarters full. Bake for 20 to 25 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of a cupcake comes out clean. Transfer the pans to a wire rack and let cool for 20 minutes. Remove the cupcakes from the pan and place them on the rack to cool completely.

Make the green tea frosting: In a medium heavy-bottomed saucepan, whisk the sugar, flour, and matcha powder together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened, about 20 minutes.

Strain the mixture through a fine-mesh sieve into the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter; mix until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy.

Add the vanilla and continue beating until combined. If the frosting is too soft, put it in the refrigerator to chill slightly, then mix it again until it is the proper consistency. If the frosting is too firm, set the bowl over a pot of simmering water and mix again.

Assemble the cupcakes: There are many ways to frost a cupcake. If you have a pastry bag, simply fit the bag with the largest tip, fill the bag with frosting, and pipe enough frosting to cover the cupcake. If you do not have a pastry bag, use an ice cream scoop with a release mechanism to scoop the frosting and dispense it onto the top of the cupcake. You can also use an offset spatula to frost the cupcakes.

Linked to Tuesday Talent ShowCrazy Sweet TuesdayCast Party WednesdayThese Chicks CookedSweet Treats Thursday, Full Plate ThursdaySweet Tooth Friday, Sweets for a SaturdayStrut Your Stuff Saturday.

Friday, October 28, 2011

homemade cornetto cones.

Personally, no ice cream treat is complete without a cone. I love having ice cream on a cone so much that I even judge an ice cream parlor by the quality of its cones. For some, it's like having ice cream on a warm fudgy brownie- it's a must. You get me?

I believe this manic obsession with cones has something to do with Cornetto. Back when I was still an ignorant child, with absolutely no experience with gourmet ice creams (not even ben & jerry's!), Cornetto was one of the few ice cream brands that I knew. And it was my favourite too, because at each pointy bottom, there would be an inch of pure chocolate. The problem with Cornetto is that most of the time, the cones were soft and soggy. I think this is because the ice cream was manufactured quite some time ago, and even stashing it in the deep freeze would cause the cones to lose its crispness over time.

I guess that was the reason that made me a little cranky, and I decided to make my own. I used store bought waffle cones and created a little stand for them using a mini chiffon pan and a sheet of cling wrap. I intended to use aluminum foil but I was short of it. The concept is really simple- just wrap a sheet of foil over the top of the pan nice and tight and then just pierce the ends of the cone in as deep as you can to secure it. You know what? I should ever never subbed foil for cling wrap. Cling wrap isn't as sturdy as foil and it only caused my cones to topple at the slightest shake. Lesson learnt: use foil.

Like a classic Cornetto, I started off by filling the cones with a teaspoon or so of melted chocolate. Such a simple task, but I messed it up. Oh boy. When I melted the chocolate, some water got into it and the whole ramekin's worth seized up. I couldn't bear to throw it away so I got more cold chocolate and stirred it in, letting the heat from the warm chocolate melt the cold one. Chunk after chunk of cold chocolate, the seized up mixture started to loosen and become more fluid. Even though it wasn't as smooth as regular melted chocolate, it was good enough for me to spoon and fill those cones. Disaster averted!

I made sure to set aside some chocolate for rolling the tops of the cones in. Not very Cornetto, but I thought some sprinkles would look lovely as well as add some crunch. After this filling and coating of the cones with chocolate, I stuck them in the freezer for a while to set.

P.S. Honestly, I wished I could have rolled the entire cone in chocolate.

I filled these up with a homemade coffee dulce de leche ice cream. The inspiration struck when I came across an adapted version of David Lebovtiz's recipe for Vietnamese coffee ice cream. The recipe is really simple- just strong coffee, milk and sweetened condensed milk. I had some dulce de leche in the fridge, which is technically pure caramelized condensed milk, and coffee and caramel just jive together so coffee dulce de leche ice cream was born! It may be a bit too sweet, so I've provided directions in the recipe below on how to modify it to make it less so.

So basically, I took the frozen cones, chocolate-filled and all, and poured in the ice cream which should be soft. For those with ice cream makers, if you're making the ice cream fresh, you could start filling these cones once the machine is done churning. For ice-cream-machineless people like me, the ice cream can be used after the final churning. Then, return the filled cones to the freezer to fully freeze, at least 3 hours, and start brain-storming for how you want to top the cones.

I went with sweetened whipped cream, because that's the easiest way to get some height out of these flat-topped cones. But before I piped it on, I snuck in 3 reese's pieces on the top of each cone. I mean, it's pretty obvious that coffee + caramel + peanut butter= awesome.

You could go even further and top each mound of whipped cream with chocolate sauce, chopped nuts and more but I think they look perfect just the way they are.

It's a super fun project- I would totally do it again! And since I still have some unused cones... I wonder what kind of ice cream should I make next time? Chocolate chip cookie dough? Bacon? I would love to see you try making your own Cornetto with innovative flavours and toppings!

Coffee Dulce de Leche Ice Cream
slightly adapted from Cafe Fernando
makes enough to fill 4 small cones

If you're worried that the ice cream may be too sweet, cut the dulce de leche by 1 tbsp and add another 1 tbsp of milk instead.

1/4 cup dulce de leche
1/4 cup very strongly brewed coffee
1 tbsp + 1 tsp milk

Whisk together all the ingredients and chill the mixture thoroughly. Freeze in your ice cream machine according to the manufacturer's instructions.

Linked to Tuesday Talent ShowCrazy Sweet TuesdayCast Party WednesdayThese Chicks CookedSweet Treats Thursday, Full Plate ThursdaySweet Tooth Friday,  Sweets for a SaturdayStrut Your Stuff Saturday.

Wednesday, October 26, 2011

mille crepe cake.

This could be the most epic cake I've ever made.

20 layers of browned-butter crepes, slathered with vanilla bean pastry cream which is lightened with whipped cream between layers, as well as dulce de leche for the last few crepes, then topped with a last layer of crepe that has been sprinkled with coarse brown sugar then broiled until crunchy and caramelized. If this doesn't at least make you stop and stare for a while, well I'm sorry but you are weird.

I had a few slip ups while making this. As usual, the first few crepes are the chef's fodder. My first one actually ripped apart while I was trying to flip it. The second one was slightly better- the edges tore but it was save-able. But after those two, I got the hang of it and finished the batter in a breeze. I got so bored waiting the 30 seconds each crepe takes to cook that I ended up playing with my dulce de leche. I got 20 crepes in total, 21 if you're counting the one that disappeared down my throat, exactly the amount the recipe is supposed to yield.

My second mistake was misreading the recipe and whipping up only half the amount of cream specified. I halved the recipe, so I was supposed to use 1 cup of heavy cream but I used only a 1/2 cup. The good news is that that is more or less my favourite ratio of pastry cream to whipped cream. The bad news is that there wasn't enough filling to go around, hence the dulce de leche for the topmost layers.

Even if I had more filling, I would strongly advise you to go easy on it. I know a few miserly tablespoons for each layer would look barely enough but it will be after you repeat that 19 more times. Also, the layers have a tendency to slide because the filling is still fluid. You really need to refrigerate it as soon as possible for it to firm up so that you don't end up with the leaning tower of cake.

For the dulce de leche layers, I knew that it was quite sweet so I spread just a teaspoon of it on each crepe. What really puzzled me was how that small amount of filling could leak out. Plus, dulce de leche is pretty thick. I think some moisture must have gotten into it while it was in the fridge which loosened it up to a sauce consistency. So beware if you're going to use dulce de leche too! Actually, you should give it a go with the pastry cream- I found that they really work well together.

step 1: prepare crepes
step 2: dollop filling
step 3: spread filling and keep stacking
emergency- ran out of pastry cream!

My favourite way to eat this is layer by layer. Reeaaaaaal slow, even for my standards and trust me, I can take an hour and a half to finish a slice of cake. I usually eat at the rate a tortoise crawls, and I prefer it that way. How are you supposed to enjoy anything when you gobble your food down? One of my pet peeves is seeing someone take big bites of a cake/cookie/tart I offered and finish hours worth of work in a matter of seconds. I hold back my comments but I secretly fume on the inside. Oh and I hate it when people rush me when I'm eating. Can't a girl have her meal in peace? Seriously.

i wasn't kidding when I said my cake was leaking

Anyway, digressions aside, this cake is loads of fun to make. I would do it again, maybe with an Asian flair. And one more thing, this cake is best eaten the day its made because crepes have very little fat in them and long periods of refrigeration dries it out. The top few layers in particular. The bottom layers are mostly safe because the moisture from the pastry cream protects them but in doing so, the filling loses its velvety texture.

For the full recipe, please head over to the New York Times page. I'm way too lazy to type it out. Have fun!

Linked to Tuesday Talent ShowCrazy Sweet TuesdayCast Party Wednesday, These Chicks CookedSweet Treats Thursday, Full Plate Thursday, Sweet Tooth Friday, Fat Camp FridaySweets for a SaturdayStrut Your Stuff Saturday and Sweet Indulgences Sunday.

Tuesday, October 25, 2011

banana dutch baby.

Is it really a dutch baby, or a german pancake? Oh what do I care.

The batter poofs up like a souffle and collapses like one out of the oven, only way more dramatically. I tried to rush the tin to the table for picture taking as quick as I could but the pancake beat me to it. It rose to as tall as the tin before deflating, and this is a scaled down recipe using 1 egg. Can you imagine if I made a full recipe? I bet it would look like a mountain range.

This recipe was fun and all, but it was seriously lacking in the flavour department. There was no sugar but there was vanilla. So you could say it was having an identity crisis- sweet or savory? Luckily I'd sauteed some bananas in brown sugar beforehand to add on to the dutch baby just because. I'd also thrown in a few slices of banana in with the batter to cook but I feel that sautéing them separately would bring out their sweet, banana-y caramel-ly goodness better. The bananas embedded in the dutch baby sort of blended in with it and weren't as good as the sauteed ones.

The texture was nice though- soft and almost custardy on the inside while being crisp on the outside. It's a pity that I didn't think to add sugar to the batter in the first place, otherwise it would have been a really scrumptious breakfast.

Dutch Baby
makes 1 5 inch serving
adapted from here

I thought it was a little bland so I would add some sugar to the batter. I didn't include it below but you can add in 1 tsp to 1 tbsp, depending on how sweet you want it to be, together with the egg and milk.

1 egg, room temperature
40 ml milk
1/6 tsp vanilla extract
pinch salt
23g flour
10g butter, melted

Powdered sugar, to serve

Heat the oven to 450F. Butter a 5 inch round tin.

Whisk the egg, milk, vanilla and salt together. Make sure that the mixture gets really frothy and bubbly because that's how the dutch baby gets its lift. Sift in the flour and whisk to combine thoroughly. I still had a few lumps left, but I guess that's okay. Stir in the melted butter.

Pour the batter into the tin and bake for 15 minutes or until golden brown. Meanwhile, you can saute some bananas in brown sugar to go with the dutch baby or you could sprinkle some berries on top of the batter before sending it into the oven.

Dust with the powdered sugar and serve at once. Believe me, if you want to snap a picture you gotta be quick because it deflates seconds out of the oven.

Monday, October 24, 2011

dulce de leche.

Dulce de leche is basically caramel, and depending on which method you choose, it's really easy. There are mainly two ways of making it- from scratch with tons of milk and sugar that requires constant stirring or simply heating a can of condensed milk. I chose the method using condensed milk. Like duh.

In fact, I chose the second fastest way to make dulce de leche- in the pressure cooker. It just may be the most dangerous method, but it only requires 20 minutes as opposed to 8 hours (in the slow cooker). The quickest way is to use a microwave but I don't have one. You can click here for a whole list of ways to make dulce de leche with a can of condensed milk.

Because I've read how when using the pressure cooker method, the can can actually explode (!), I made sure to leave the lid on for 2 hours after the dulce de leche was done cooking. After which I fished out the can and left it on the counter top to cool overnight. It's important not to hasten the cooling process because that can also cause the can to explode if you immerse it in cold water while it's still hot, for example. It takes ages to cool (after 5 hours it was still warm!) so I suggest you get it out of your sight especially if you're impatient.

I think it's sort of magical how the only work you need to do is to boil water and you can get this gorgeous thick caramel. Makes me wonder why I ever bother with making caramel from scratch in the first place. With this method, all you need is one pot and one ingredient. Simple.

Dulce de Leche 
adapted from Savory Sweet Life

You must have enough water covering the can. If you find that your pot doesn't allow you to add that much water, you can turn the can on its side so that you don't need as much water to cover as it would require standing up. It's really easy to multiply this recipe, just boil more cans! And it doesn't call for any extra effort since they all cook together. It's pretty rich and I'm not sure I could finish a few cans so I just cooked one to try.

1 can of condensed milk, label removed

Place the can in a pressure cooker and cover with water at least 1.5 inches above the top of the can. Seal your lid on and bring to a boil on high heat. When your pressure cooker indicates you have a seal, reduce the heat to low and cook for 20 minutes. Start timing only when the pressure cooker indicator pops up. Allow the pot to cool completely before removing the lid.

Remove the can from the cooker and let it cool completely, unopened.

Store in a sealed container in the refrigerator.

Linked to Tuesday Talent ShowCrazy Sweet TuesdayCast Party Wednesday, These Chicks CookedSweet Treats Thursday, Full Plate Thursday, Sweet Tooth Friday, Fat Camp FridaySweets for a SaturdayStrut Your Stuff Saturday and Sweet Indulgences Sunday.

Saturday, October 22, 2011

nutella tart.

More nutella! Rejoice!

This tart basically has a graham cracker tart shell, huge dollop of nutella at the bottom then topped up with a chocolate ganache. Almost like this warm chocolate tart I made, sans nutella, because it's the same creator Pierre Herme! Oh how I wish I could get more of his books, especially PH10. But too bad I can't understand french and that price tag is just O.M.G.

When I was deciding on which recipe to make, I had two choices. This and another one from the Flour cookbook. The difference is that Flour's is a chilled tart and the nutella filling is made from scratch. I wish I had given Flour's a shot because I found myself wanting more nutella than chocolate in my tart. In fact, pure nutella would be best. Although, Flour's version wouldn't have the ooze like this one.

I think I over-baked it a little today so I didn't have as much of a molten-like filling as before but it's still good. Especially with some banana slices on the side.

Nutella Tart
recipe adapted from Chocolate Desserts by Pierre Herme

1 fully baked 22 cm (8 3/4 inch) tart shell (I used a graham cracker crust)

2/3 cup or 200g nutella, at spreadable consistency
140g bittersweet chocolate
7 tbsp or 98g unsalted butter
1 large egg + 3 large egg yolks, at room temperature, stirred with a fork
2 tbsp sugar
1 cup or 140g hazelnuts, toasted

Preheat oven to 375F.

Melt the chocolate and butter separately and allow each one to cool to 40C (140F).

Spread the nutella at the bottom of the tart shell.

Mix the egg into the cooled down chocolate, stirring gently to avoid incorporating air. Add the yolks, little by little, and then the sugar. Finally, stir in the melted butter and keep stirring until you get a smooth, shiny creamy ganache. Pour on top of the nutella and sprinkle with the toasted hazelnuts.

Bake for 11 minutes. The sides of the tart should be set but the centre wobbly. The tart will also lose its sheen and appear dull on top. Let it cool to room temperature before serving, about 20 minutes. Any remaining tart can be stored in the fridge and eaten cold the next day.

Friday, October 21, 2011

alsatian onion tart.

There is no reason not to make this tart.

First of all, there's buttery puff pastry. Secondly, sweet simmered onions finished in cream. And thirdly, there's bacon.

I admit that I'm not the biggest buddy of bacon. The fact that I'm a sucker for all-butter puff pastry motivated me to make this tart rather than that prized porky-ness. But when everything came together in the end, every single element of the tart made this tart as fantastic as it was- you cannot leave anything out and no part (even the bacon or in my case, puff pastry) is any less important than others. I was tempted to leave out the bacon at first but I'm so glad I didn't.

Because I made this in the morning, and let's face it, I'm not ready to face a stove yet. Especially to fry bacon. The smell of bacon on my clothes and in my hair at 9 am disgusts me. Okay, the smell disgusts me anytime of the day. Sorry peeps, that's the truth.

So what I did was to skip the frying step and just plonk cut up pieces of bacon (with scissors, Nigella style!) on top of the onions and let the oven heat do the cooking. Of course, because the tart is baked on the lower rack, the bacon didn't get golden brown. To remedy that, I shifted the tart to the upper rack and broiled it for 2 to 3 minutes to give it a nice color.

I really encourage you to try this recipe, as simple as it seems, and I advise you to not make these two mistakes I made.

One, quartering the recipe. And two, sharing.

Because after you had your first bite, you'd wish you didn't.

Alsatian Onion Tart
slightly adapted from Baking with Julia

Puff pastry, enough to roll out to a 10 to 12 inch circle or rectangle, whichever is easier
4 large onions, diced
1 cup chicken broth
3 tbsp cream
1/4 pound bacon, cut into small (but reasonably sized) pieces
salt and pepper, to taste

Prepare your puff pastry. Roll it out to an 1/8 inch thick and cut into a 10 to 12 inch circle. Whatever shape you want is fine really. Place on a lined baking sheet, prick the dough all over with a fork and refrigerate for at least 30 minutes, or up to several hours.

In a medium saucepan, combine the onions and chicken broth. Cover and bring to a boil, reduce heat and cook until the onions are very tender, about 30 minutes. Uncover the saucepan and turn the heat back on high to let the excess liquid evaporate. When there is none left, take it off the heat and let cool. When its cool, stir in the cream and season with salt and pepper. At this point, you can let it cool completely, transfer to a bowl, wrap it up tightly and store it in the fridge if you're making this ahead.

Preheat oven to 350F, placing a rack in the lower third of the oven.

Retrieve the puff pastry from the fridge and spread the onions all over it in a single layer, spreading all the way to the edges. Top with the pieces of bacon. Bake for 30 minutes on the lower rack of the oven until lightly golden. Transfer the tart to the top rack and broil for 2 to 3 minutes until the bacon gets a nice colour. This step is completely optional but why not.

Cut a huge slice for yourself and serve immediately.

Thursday, October 20, 2011

mitarashi dango.

I've been wanting to make this for the longest time because the last time I went to Kyoto, I had a dango from a roadside stall that blew my mind away. My version definitely doesn't compare to it.

I didn't make my own dango from scratch- I used frozen ones I got from the supermarket. Recently, I managed to get my hands on some mochi, so I decided to do a mitarashi mochi as well. For the frozen dumplings, I just cooked them according to the packet's instructions, boiling. I planned to skewer them after boiling, ladle on the mitarashi sauce then grill the skewers but somehow, those grill marks didn't want to form and most of the sauce stuck to the griddle.

For the mochi, I grilled them on medium heat until they start to puff up and almost double in size. This way, they got the beautiful char marks. I knew the sauce would stick to the griddle if I coated them with sauce and grilled them again, so I just placed the mochi in a bowl and spooned it over.

This sauce recipe I followed was a bit saltier than I would have liked so I would recommend cutting down on the soy sauce by half if you like your sauce sweeter like me. Also, mitarashi dango tastes good with nori too! Try it!

Mitarashi Dango
adapted from Just Hungry

Store-bought dumplings or made-from-scratch ones, cooked

Mitarashi Sauce
1/4 cup brown sugar
1/2 cup water, with 1 tbsp cornstarch dissolved in it
2 tbsp soy sauce (I would use 1 tbsp)
1 tbsp mirin
1/2 tbsp rice vinegar

Combine all the ingredients in a small saucepan and bring to a boil. Cook until thickened and let it cool. The more it cools, the more viscous it will get.

Ladle over your dango.

Wednesday, October 19, 2011

1 year.

Today marks the 1 year anniversary ever since my first post back in 2010, October 19. Wow, time passes so fast. I still remember myself deliberating if I should start my own blog 365 days ago, and I'm so glad I did. It's one of the best decisions I've ever made. It's through this blog that I've gained so much exposure to other wonderful bakers, motivating me to sharpen my baking skills. And my photography as well. Yeah, my photos now aren't exactly wow but it's a huge improvement from my initial posts'. I cringe whenever I see those! Haha.

I thought a good way to commemorate this special occasion is by showing you my favourite bakes from the past year. The earlier pictures really don't do the recipes justice but enjoy~

I made more variations too.

I tried Alice Medrich's Cocoa Brownie recipe the first time here and it has been my go-to recipe ever since!

My favourite entremet.

Yes, I'm quite convinced it is. Unless you have something better to show me!

I'm not that much of a fan of the blueberry frosting but the cake is outta this world!

I never knew I could like cheesecake... until this.

How often does something savoury pop up in my favourite things to eat? You have to try this coleslaw!

If you love vanilla, you'll worship this!