Category Archives: Recipes
Recipe: No-Knead Sunflower Seed Soy Bread
I have not been posting up recipes for the longest time. I have been more interested in cafe hopping and trying out all the new places that have been popping up the past few months that my oven has been neglected. Well not exactly since I have not stopped baking per say, just did not find any recipes worth sharing so none were posted up on the actual blog. I did however post them up on Instagram (follow me @gninethree if you havent already) as it was heaps more convenient.
Anyhow, when I found this quick bread recipe from Pastry Affair (please go check her baking site out because it is simply amazing and I religiously follow her every post), I knew I had to try it and then share it with all of you.
I love baking bread. The smell of freshly baked bread is just the bomb and unbeatable to any cake or brownie baking in the oven. Alas, my kitchen is small and there is not much space to do kneading so this ‘no-knead’ bread was simply the answer to my prayers!
The actual recipe yields 1 loaf (regular loaf pan size) but since I used those tiny disposable loaf pans from Daiso, I had extra batter which I put into muffin cups instead and I got four of that. This bread is exceptionally good when eaten still warm, fresh out of the oven so if you are not planning to eat it straight away then I will recommend popping it into the oven for a bit just before you serve it.
Recipe: [Gold Kili/Frezfruta] White Milk Tea Chiffon Cake with Kaya Swirls
![blogdsc 0937 Recipe: [Gold Kili/Frezfruta] White Milk Tea Chiffon Cake with Kaya Swirls](http://gninethree.files.wordpress.com/2012/11/blogdsc_0937.jpg "g1")
Made this White Milk Tea Chiffon Cake with Kaya Swirls as part of my Get Out of the Box with Gold Kili/Frezfruta Lion City Blogger 14-Day Challenge. My second time making a chiffon cake and I loved how incredibly soft the inside was, with the crisp browned exterior for that lovely contrast. The Gold Kili Double Shot White Milk Tea powder had great flavour while the Frezfruta Kaya spread was a nice sticky, sweet touch. The cake was not too sweet either so you will not feel too lethargic and ‘heavy’ even after a huge slice!
Recipe: Matcha Meringue Kisses
I first picked up baking last year because it always made me feel better whenever I was upset or stressed from schoolwork. Even now that I am taking a break from school, I bake whenever I am troubled or if something is bothering me. Somehow it helps me to clear my mind. Perhaps it’s enjoying what comes out from the oven and eating a tray of it that always cheers me up or just being able to create something beautiful from just really plain and boring raw materials of flour, sugar and oil.
People tell me that they prefer cooking to baking because in the latter, everything has to be precise and exact or it will all fall apart. Cooking on the other hand is more experimental and creative. I beg to differ though. I have made my fair amount of mistakes in the kitchen and somehow even if what comes out of the oven is not what I expect it to be, it isnt a total failure or waste and as long as it is still standing and in one piece, it is still edible and even presentable! I may however, in some circumstances have to change its name to a more appropriate one.
No, I am not justifying for how my Matcha Macarons turned out to be Matcha Meringue Kisses or how my Peanut Butter Whoopie Pies became Peanut Butter Muffin Pies instead. But yes, I guess what I am trying to say is that even in real life, when things dont turn out the way you expect it to, it may not be all bad. You just have to look at it from a different perspective and the glass will appear half full instead of being half empty.
Recipe: Moist Baby Banana Muffins
My family loves bananas. And a bunch bought today from the supermarket will be gone in no less than 2 days. Needless to say that when I want to bake something bananas, I will have to make a ‘reservation’ way in advance and tell everyone not to touch the bananas on the counter or alternatively as I have learnt this time, the easier way out is to simply buy two bunches. Problem solved.
I havent baked in a while. I know I always say this whenever I have a baking post but I usually have a baking frenzy and bake two or three days in a row and then not touch the oven for about a month or so.
See, my kitchen is very small and usually I have to factor in whether or not mum is cooking for that day and if she is, then the oven is out of bounds. Or if my younger brother is coming home early from school (which he has been for the past 2 weeks because of the exams), then I cannot bake either because I need the coffee table in the hall (which he usually uses to study) to cool whatever I am baking.
Woes of having a big family in a relatively small apartment. But you live with it, compromise and learn to work with what you have. That’s what family is all about isnt it?
Recipe: Blueberry Cream Cheese Cupcakes
I had one too many funny reasons for making these pretty little things..
The first, I have been dying to use my newly bought orange polka dotted cupcake holders. The second, there had been a sale on blueberries in the market and I bought too many punnets, could not finish them and ended up having to put them into the freezer to increase their shelf life. And the third… I had a lot of cream cheese frosting left over from the time I made these Red & White Cake Pops for National Day!
Oh yes, and my hands were simply itching from not baking for the last 2 weeks.
Okay that was a lie because my younger brother just asked me at 8pm last night if I could bake something for his Teachers’ Day class party which was happening today. So, I whipped out my usual Double Chocolate Chip Fudgy Brownie which by the way, is now my go-to brownie recipe because everything is mixed, baked and washed up in an hour. And the result is a darn good brownie, if I may say so myself. Actually everyone else who has tried it has said so as well =P
But you can be your own judge and make it yourself. You’ll love it too.
