A girl baking her way through the Miette cookbook!

Chocolate Wafer Cookies

Crisp, bittersweet and oh-so-chocolatey, these chocolate wafer cookies are amazing on their own(especially so with a glass of cold milk) and make an incredible base for ice-cream sandwiches. Yum!


Miette Marshmallows

My very first batch of homemade marshmallows. Perfect in a cup of hot chocolate(or even coffee)!



addicted to Instagram!


Mango Charlotte

This month’s Monthly Miettes challenge is Strawberry Charlotte! I’ve already made it a while back, but I thought I’d join in the fun by making a Mango Charlotte. I had a hot milk cake sitting in the freezer waiting to be used up and it just so happened that my mum had brought over a large bag of perfectly ripe mangoes given by her friend who has a few mango trees in her backyard.

Inspired by one of my favourite desserts in the world - the mango sticky rice, I made a concentrated coconut syrup to moisten the sponge cake. Unfortunately, I got carried away and poured in a wee bit too much syrup so the resulting cake is a little too wet for my liking.

Sandwiched between the cake layers is a mango mousse made from mango puree, gelatin and whipped cream. The mangoes were very sweet and juicy so the mousse turned out wonderfully(I’d have been perfectly contented eating it on its own). I am a HUGE mango fan and I hate that I’m saying this but the strawberry charlotte tasted much better. A little tartness from the strawberries goes a long way when all the other components of the cake are really sweet. But all in all, I’d say it’s a pretty good trial.


Homemade Puff Pastry

The best thing I’ve done this past weekend? Making puff pastry from scratch! I followed this recipe but halved the portion because I didn’t have enough butter. I have to say though, to make puff pastry in this crazy hot tropical weather is a little suicidal. Every time after I made a turn, the butter would have gotten soft and I would have to let the dough rest in the freezer for at least 5 minutes to firm it up again. I was sweating like a pig and my kitchen counter was A MESS! There was flour EVERYWHERE(or maybe I’m just super clumsy). But! It’s all worth it. The puff pastry came out so perfectly flaky! I’ve used the dough to make some simple fruit tarts three days in a row now(plum tart is a clear winner!) Fresh out of the oven, drizzle with some caramel sauce and ta-da, instant happiness! I still have some leftover dough nicely tucked in the freezer and I look forward to making some savoury puff pastry with cheese and bacon. Just the thought of it makes me so very happy already.


Chocolate & Salted Caramel Macarons

On Saturday night, I had this mad craving for chocolate macarons with salted caramel filling out of the blue. It was already too late to do anything, so I just ate a banana and went to bed, hoping that it would go away the next day I woke. But nope, that didn’t happen. All I could think about when I was making breakfast was - I need those macarons pronto! So I set out to make some.

I still didn’t manage to grind my almonds till powdery fine this time around, for fear of overgrinding them. Oh well. The batter of these chocolate macarons was a lot thicker than my previous batch so I was really doubtful. It was SO hard to pipe them out. I remember telling the husband that I had a feeling these wouldn’t turn out. I popped them into the oven after an hour or so because I had sort of given up and didn’t want to wait for two hours. But much to my surprise, they turned out great!

The salted caramel is slightly adapted from the caramel recipe in the Tartine cookbook(I love the fact that no candy thermometer is required!). I basically reduced a small amount of sugar and added a tad more salt. Once it’s completely cooled, I spooned it over the macaron shells and sprinkled some sea salts on top. It was dee-li-cious. Chocolate and salted caramel are such a match made in heaven!


Happy Friday!

{view from my balcony}

A few things that make me smile this week:

- I made this banana bread again. This time with walnuts and peaches. Yum!
- Tattly is having a sale! I can’t wait to receive my package!
- This new-to-me blog.
- These photos by Toyokazu(via

Have a wonderful weekend!


Fruit Galettes

I had a fridge stocked with fruits last week and I thought making these galettes(recipe from the Tartine cookbook) would be a perfect way to use them up. It’s my first time making galettes and I was so very excited! I’ve always loved the rustic looks of free-form galettes. And I love how four simple ingredients(flour, butter, water and salt) are brought together in a certain way to produce the flakiest crust! I filled some with cherries and apricots, and some with mangoes and blueberries.

There’s nothing quite like the combination of warm, buttery, flaky pastry crust and soft, juicy, slightly caramelized fruits. And fewer things in life are better than sharing the aforementioned awesomeness with two of your most favourite people in the world.


Strawberry Charlotte

I made this Strawberry Charlotte for my sister’s birthday two weeks ago. I was quite nervous because the recipe is fairly complicated and I wanted it to be perfect(okay, admittedly I was a little too ambitious but I didn’t want to ruin her birthday!)

Every component of this cake was a labour of love. First, there’s the base sponge, which is the hot milk cake. I’ve made it a few times by now so I felt quite confident making it. And it did turn out beautifully - no exploding dome or sunken center this time. Yay! Only two layers of sponge cake were needed so we ate the extra layer with some blueberry jam and whipped cream for snack. Simple, but so good! 

The recipe calls for a raspberry syrup to moisten the sponge layers but I made a strawberry syrup instead because well, raspberry is just crazy expensive here. Next, the strawberry mousse! The strawberries I bought were particularly sour, and I accidentally squeezed in too much lemon juice so the strawberry mousse ended up quite sour. Luckily, other parts of the cake were sweet enough to balance out its tartness. And then, there’s the ladyfingers, which is a lot like the sponge cake I made for the tiramisu cake. There’s no oil or butter in it, just sugar, flour and eggs. Except that the batter is piped to form a band and icing sugar is dusted twice to give it a powdery patina.

Sure, it takes time to prepare and assemble the cake but the sense of achievement makes everything so worth it. I couldn’t stop saying “this is the prettiest cake I’ve ever made!” to the husband. And it tasted pretty good, too - if only the strawberry mousse wasn’t so sour. I still have another hot milk cake nicely tucked in the freezer and I’m already planning of making another Charlotte cake. Maybe with mangoes this time. 


Anonymous asked: Hi! i love your blog! I also bought the Miette book recently! Is the recipe that good?

Thank you! I find some of the recipes a tad on the sweet side but overall, it’s really great! Just be sure to download the errata from Miette’s site if your book isn’t the fully corrected version :)


Old-Fashioned Cake

Old-fashioned cake - a rich, moist, bittersweet double chocolate cake topped with fluffy, marshmallowy meringue frosting. Simple, uncomplicated and delicious.

p.s. I didn’t have any Maraschino cherry so I garnished the cake with a grape. I know, I know, I should’ve left it unadorned.. 


Banana, Cherry and Coconut Bread

Whipped up a loaf of banana, cherry and coconut bread for late lunch today because I was craving something sweet. The recipe is from the latest issue of Donna Hay magazine and it’s a good one. I love the banana-coconut combination and those bites of juicy cherries are the best!


Monthly Miettes: Parisian Macarons

This month’s Monthly Miettes challenge is Parisian Macarons! Among all the recipes in the Miette cookbook, this is the one I most intimidated by and at the same time most excited to make! Macarons are known to be finicky, factors including temperature, humidity and the quality of the ingredients could all determine the fate of these little cookies. And I’ve read far and wide that precision is the key to getting a successful batch of macarons. 

I visited Miette twice during my San Francisco trip. I remember the first time I was there, I basically just stood there and ooh-ed and aah-ed over all those pretty cakes and confections. Everything looked so delicious! Although I wanted one of everything, I settled on macarons because I had read so many amazing reviews about them. And true enough, they were simply divine! They’re so good that I just had to squeeze in another trip to Ferry Building the day before we left so I could get more macarons(and figs! and blue bottle coffee!). I tried a few flavours, which I no longer remember all of them now, but my favourite was the pistachio - the contrast between the crackly crust and chewy interior really stood out. For this month’s challenge, initially I thought of making the pistachio macarons, but decided to stick to the plain ol’ almond at last. You know, to be safe.

Only four ingredients are required in this recipe and the steps are quite simple, actually. First, grind whole almonds(with their skins on) with powdered sugar until you get the consistency of a sandy, flecked, granular powder(mine was too coarsely ground as I was afraid of overgrinding and turning them into a nut butter. In retrospect, I should have sieved the mixture.) Then, whip egg whites and cream of tartar until stiff peaks form and gently fold the almond mixture into the egg whites. I was quite worried at this point because my batter looked a little runny. But I soldiered on and piped them onto the baking sheets.

Then, let them stand in room temperature for 2 hours in a protected area. This allows the macarons to develop their crusts and “feet”. I was afraid that they wouldn’t turn out in this crazy hot and humid weather we have over here but there was nothing I could do but to wait. 

Finally, after what seemed like forever, it was time to bake! Ah, the moment of truth! I carefully slid the tray into the oven and waited anxiously. Much to my delight, their “feet” started forming! I was elated! Not gonna lie, I sort of felt like I could conquer the world. Ha!

I choose to fill them with chocolate ganache because well, what can I say, I love a rich, chocolatey ganache like a fat kid loves cake! I cut down on the sugar of the ganache because I want it to be slightly bitter, in order to offset the sweetness of the shells. The texture of my macaron is very close to what I remember having - crisp on the outside, chewy and slightly dense on the inside. 

I can definitely think of a few things that I can improve on these macarons - pipe the circles a little smaller next time, grind the almonds to a finer powdery form so that the shells would be smoother, be more generous with the filling but all in all, I’m quite pleased with them!

And just so you know, they make a damn good breakfast.


Happy Friday!

Dear Friday, it’s so good to see you again!

I made these scones yesterday, but replaced the creme fraiche with sour cream and lemon zest with grapefruit zest. They’re just as good!

And here are a few links that I love from around the web:

- Jose Villa’s instagram photos remind me of how much I miss Langkawi. Need to go back soon!

- This awesome post about current food photography styles.

- This quote.

- This post about motherhood. I needed that reminder!

- VSCO’s blog is filled with such beautiful images. Love!

I’m going to make some macarons this weekend. Fingers crossed they’ll turn out good.

Have a wonderful weekend!



Wow, time just seems to fly by these days! Before I know it, one weekend is gone and another one is approaching. Lately I have been making an effort not to be so attached to the Internet. I spend a few hours browsing various social media sites and blogs till late night every day after J goes to bed. And I want to change that. So I’ve been trying to limit myself on how much time I spend online. I’m doing pretty good so far and have become more productive for sure.

Away from the Internet gives me more time to actually make things! I made these and these this past weekend. Both are rather easy to make and so very delicious. And I made my very first jar of jam yesterday. Mum gave me a bag of lingonberries last week and I decided to turn them into jam because well, I can’t eat them fresh - they’re so crazy sour! I don’t know why I never thought of making jam before. It’s such a simple task and yet so satisfying.

{I don’t have a 6” springform pan so I used a cake tin with removable bottom instead. It worked fine until I demoulded the cake - the sour cream glaze’s smeared all over the sides of the cake. Oh well.}

While I’m at it, let me tell you about this cheesecake I made on Monday night. Cheesecake is my favourite! I used to make a lot of no-bake cheesecakes back then when I didn’t have an oven. But this is my first time baking a cheesecake in a bain-marie. The indicated baking time is 1 hour and 30 minutes, which is painfully long when you’re really, really sleepy. I had to take mine out 15 minutes earlier though, because the top has already developed a slight crack.

The interesting part about this cheesecake is the sour cream glaze. I’ve never had any cheesecake with sour cream before so this is new to me! I leave out the sugar for the glaze but instead serve the cake with some of the syrup I had saved during jam-making. Every component of this cake is amazing and blend so well together - the graham cracker crust buttery and crumbly, the glaze creamy and tangy, the cake sweet and dense, and the berry syrup adds a little fruity flavour and a pop of colour. If this doesn’t put a smile on my face, I don’t know what will.