Saw some posts about this hidden heart cake for Valentine’s Day, and I couldn’t stop myself for making one in this sweet festive day. It’s not difficult to bake this, but takes long time to assemble the whole thing. It took me 3 hrs for the whole process.
Hard effort paid off in the end. It was indeed romantic to be able to eat this ‘sweet hidden heart’ with the one you loved. Real romantic and heart warming.
“Looking for pineapple tart recipe? Here’s my homemade pineapple tart, in rolls, from scratch. It’s simple that even a beginner in baking could do it!”
I made and am always making the express pineapple tarts, using store-bought pineapple jam filling from Phoon Huat stores. Both the open-faced tart and ball types. Just making the crust, and my tarts were ready to be indulged in. For this good year, I’ve made the filling as well. It’s not that the filling is difficult to make. It isn’t, but takes time, like 2 hours and so?! Then why now? Because I did not go Phoon Huat, but NTUC Finest supermarket. Saw the Sweet 16 brand pineapple there, I had the urge to make pineapple rolls! Not forgetting my new crust/ cookie pump set, I want to make pineapple rolls! Lol
“A ‘copy-cat’ recipe that worth following, giving you healthier new year goodies!”
Obviously I did not create this recipe. I am not the first few to make this snack, too. I was just following the ‘trend’, if you already are making it or have done it many time. For Chinese Lunar New Year celebration, for your own consumption or as gift during new year visits. It’s surely healthier (it’s air-fried) for you and your wallet! It’s easy, too!
Yields 1 tub
1 packet of crab (flavored) sticks, 250g
Pinch of sugar
Drizzle of oil
This is my mashed potato in super smooth consistency. The secret? No secret… Simply blend the potato instead of just smashing it with fork. :)
As for my peppery sauce, it was simple to cook, and flavorsome to taste, making the mashed potato side a hit on our New Year Eve dinner feast. We all loved it a lot. And since I used only milk to cook the gravy, it might not as smooth texture as using heavy cream. Hence, the alternative is to use chicken stock plus heavy cream, instead of milk ya. But for me, I’ll stick to this leaner recipe for now. :)
“Add colors to your weekend with this cheerful rainbow cake”
Went to a baking workshop on my last Valentine’s day to bake this cake which you have seen my cake photo posted in my FaceBook page on the very night itself.
My intention in attending the workshop was to try and have a feel on the making of fondant, in fact, but turned out that the fondant-making wasn’t happening, and had replaced with vanilla Swiss butter cream as the frosting. :( Me, disappointed? Yes. Me, happy? Yes, still. Reason being happy was able to share and learn up something during the hands-on workshop. It’s always good to attend some culinary/ baking workshops to share, regardless how well you cook/ bake, won’t you agree? :)
Just realized that I cooked slightly different chicken chop for this Christmas than last year’s. I used a different seasoning. Same MasterFoods seasoning, but am using the All Purpose seasoning and not the Steak seasoning this time. Find this yielding stronger flavor chop. So, go easy on the amount and marinating hours.
So, here you go the updates recipe, and still in time to prepare and cook this for the New Year Eve!
4 large boneless chicken thighs with skin
1 can of sliced button mushrooms, drained brine.
2 tablespoons of All Purpose Seasoning powder (from MasterFoods brand)
1 teaspoon of sugar
1 teaspoon of oyster sauce
2 tablespoons of olive oil
2 teaspoons of corn starch