Blueberry Cupcakes with Cream Cheese frosting

>> Tuesday, December 22, 2009

Blueberries Cupcakes with Cream Cheese Frosting.

i LOVE cupcakes... especially the pretty ones that you can get in shops.

I made these cupcakes for an event and arranged them nicely on a cupcake holder that I got from my birthday.

Sadly, I forgot to take a picture of it on the holder and this picture is of courtesy to a friend of mine.

Ingredients (makes ard 20):


250 grams butter
250 grams castor sugar
200 grams eggs (approx 4 eggs)

250 grams cake flour (or plain flour)
1 1/2 tsp baking powder

80ml milk



  1. Beat the butter and sugar until light and fluffy.
  2. One at a time beat in the eggs, then beat in the vanilla essence
  3. Alternately add the sifted flour mixture and the milk, starting and finishing with the flour mixture
  4. Scoop batter in baking cups until 2/3 full
  5. Place two to three or as desired blueberries into each cupcake.
  6. Bake at 180C for 20-25 minutes

Cream Cheese frosting

125 grams butter
250 grams cream cheese
120 grams icing sugar

  1. Cream butter and cheese until light and fluffy.
  2. Put in icing sugar and cream again until smooth.
Some tips:
  • Do not cream the butter and cheese too much or the frosting will end up runny
  • It is essential to cool the cupcakes before decorating
  • Decorate it with a pipe or just swirl it with a knife!
  • Remember to bake it on the muffin pans as it will come out in a nicer shape, DO NOT BE LAZY, or your cupcake will come out flat. (previous experience has thought me so)
Simply add a touch of yourself on the cupcake


Strawberry Yogurt Pudding

>> Monday, December 21, 2009

strawberry yogurt pudding.

A very good friend of mine made this yogurt pudding for an outing. The texture was perfect,
not too soft, not too hard.

texture 98%
presentation 100%

was made to please....

what more, it was made of my most favourite,

refreshing, perfect for summer!

I managed to get hold of her recipe and am sharing it out.
courtesy to my dear friend.


450 ml strawberry flavoured yogurt / plain yogurt
500 ml milk
2 punnets of strawberries
150g castor sugar
100ml water
30g gelatine powder

1 box of strawberry flavoured jello


  1. Follow the instructions on the box of the jelly and set it on the bottom of the mould. This can be done on the night before.
  2. Soak gelatine powder in 3 tbsp of water for 3 minutes and microwave it for 20 seconds until powder dissolves. Set aside and let it cool.
  3. Cut the strawberries into cubes.
  4. Combine strawberries and yogurt, mixing it in a blender.
  5. Heat up milk and sugar, till the sugar completely dissolves.
  6. Combine yogurt mixture,milk, gelatine and mix well.
  7. Pour it into the mould, (on top of the jelly, done beforehand) and place it in the freezer till set.
  8. Remove from mould and serve.


  • Can be replaced with other fruits
  • Using the same flavoured yogurt according to the fruit used can contribute to a better flavour
  • Can substitute yogurt with low fat and less sugar yogurt for a healthier option


Chocolate Shortbread Cookie with Cashew Nuts

>> Sunday, December 20, 2009

mini chocolate shortbread with cashew nuts .

found the recipe from an old cookbook of mum and thought it would be nice to share it with all of you since I had good feed backs from everyone who had them.

I think they make good festives cookies, suitable for all sorts of occassions where petit desserts would be nice. They keep well and still taste alright after a week.

It's really simple.


Ingredients A

180 grams butter
120 grams castor sugar
1 tsp vanilla essence

Ingredients B

240 grams plain flour
1/2 tsp baking soda
3 tbsp Hun Kwee
(a type of green pea flour that can be found in asian grocery; don't think it matters if omitted)

160 small paper cups
220 grams cashewnuts
cooking chocolate (melted without oil)


  1. Cream (A) until light and fluffy
  2. Sift (B).
  3. Mix(A) and (B) to form a soft dough.
  4. Fill paper cups with dough and put cashew nut in the centre.
  5. Bake until golden brown at 180c for 20 minutes and leave to cool.
  6. Top cookies with soft melted chocolate.
Bits of useful tips :
  • when filling the paper with the dough. I suggest to only fill it till 1/3 of the cup, press it firmly and place the cashewnut, as the dough will rise a fair bit.
  • after baking it, wait till the dough is cooled before adding the chocolate on top.
  • for decoration, some might use a nozzle to top the cookie, but i just filled it with milk chocolate and to get a swirl on the chocolate, lay three fine lines of white chocolate on it, use a toothpick and swirl it across to get a nice leafy pattern, or DECORATE it in any way you like. A great use of creativity here.


Sushi Making Frenzy

>> Wednesday, December 9, 2009

It's been such a long time since I've updated Baking for thoughts...

To my avid readers, I 'll try to update it more often, since exams are gone!! Holidays have started!!

A few of us were at home making sushi today. It was almost like a sushi making factory, us trying out all different sorts of shape, with things lying everywhere in the house.

Happy with the products though.. with a help of a few tools...

Introducing the...
The Teddy series...
Thanks to Daiso for the $2 mould.

The Roulette series....

The Heart + Square + round series....

And altogether, makes a good match with no other than green tea.....



Lamb Cutlets with Special Sauce

>> Wednesday, September 16, 2009

Don't you just love friendly, good neighbours that can COOK?!

That way, you will never starve especially with my cooking skills!! I CAN'T COOK

It's so lovely and it's definitely finger-licking good.

I manage to get the recipe off her.... so GOOD LUCK!! from now on, she will be supplying my savoury side of the blog!!! I must say this was a sisterhood-partnership cooking result!!


600g lamb cutlets

2 tbsp worcesterhire sauce
1/2 tbsp Maggi seasoning
1 tbsp Oyster sauce
1 tbsp corn flour, 2 tbsp water
1 tsp bicarbonate soda

2 tbsp worcestershire sauce
2 tbsp Maggi seasoning
1 tbsp sugar
1 tbsp light soya sauce
a little sesame oil
100ml water

1. Pound lamb cutlets with back of knife until tender. Add in marindae and marinate for 1 hour.

2.Heat up 3tbsp oil,put in lamb cutlets and pan-fry until both sides are golden brown. Dish up

3. Pour sauce into a clean wok and bring to boil. Add in lamb cutlets and cook until the sauce is thick and lamb cutlets are tender. Dish up and serve.

IT's Finger-Licking Good!!


Chocolate Meringue-like Cookies

>> Tuesday, September 15, 2009

I have finally got to make my Chocolate Meringue Cookies!!

It has been one of my childhood favourites...

Though it didn't taste as good as the ones I had when I was young, it sure kept me satisfied for the moment.. till I get the recipe right!!

p/s I added a bit of Milo to the cocoa powder for a little twist :P

piping it out on to a tray

After it has cooled down in the oven, it must be put into an airtight container or it will go soggy and yucky, as air enters the meringue like cookie.



Rose tea infused panna cotta

>> Monday, September 7, 2009

Left over cream from the cake i made.

Love panna cotta all time. Decided to use the left over cream and make panna cotta.

Was searching for recipes and couldn't find any recipes using rose tea, so decided to make up my own adapting easily found recipes on the web.

this is what I used, with the amount of cream left

1 cup cream

1/2 cup milk

2 tsp gelatine powder

1/4 cup castor sugar

4-6 rose tea buds

1. put milk, sugar and cream together, heat in on the stove, constantly stirring it until slight boil.

2. while stirring and waiting for milk mixture to boil, mix gelatine powder with 2 tbsp of water and microwave it for 25 seconds till it melts.

3. once the mixture is boiled, take it out of the stove, put the 4-6 rosebuds in it, and cover the pot and let it soak for 5-6 minutes.

4. Then sieve the mixture and put the melted, transparent gelatine into the mixture and mix.

5. Finally, pour it into a mould and let it set in the fridge, preferably overnight.

decorate as desired, goes well with berries

I love the ROSE scent!!!


Banana and Nutella Muffins

>> Sunday, August 30, 2009

okay.. this is a really random bake.

There were 5 really ripe bananas shouting at me... asking me to eat them but seriously, I won't be able to eat 5 mushy, bruised bananas in one night.

So, there came the thought... I'll bake something out of it.

Can't spend much time, so I made the recipe out. It turned out pretty good as I added nutella in it, though I think, I should have added more. Including baking time, I think it took me like max 35 mins in making them.

The recipe as I remember it,

5 ripe bananas (mashed up)

75 grams of butter (melted)

1 cup sugar

1 cup self-raising flour

2-3tbsp milk

2 eggs

1 tsp vanilla essence

1-2 tbsp nutella (depends if you're a normal or crazy nutella fan)


Put melted butter and banana together. Mix well. Add eggs, sugar, vanilla essence and mix again. Lastly, add in flour and then the milk till a smooth consistency is obtained.

Pour mixture into muffin pans or paper cups and bake it in 180 degrees for 20-25 mins.

makes around 10

Serve when cool, or eat it hot!!!


Life long friend : Green Tea Mousse Cake

My first ever attempt in making a Mousse Cake. Was nervous before making it because, if I stuff this up, my dear friend won't have a cake for her birthday.

The most fun bit in the process of making this cake was decorating!! (though I still think there's lots of room for improvement)

Love strawberries on green tea cakes ^^

Cross-section of the cake

The verdict,

Everyone loved it!! Thanks Yochana for a such good recipe.

Myself, I think I need to improve more on the distinction on the cake layers!

Ingredients for sponge cake:

4 egg yolks
45 gm. castor sugar
4 egg white
50 gm. castor sugar
30 gm. water
50 gm. corn oil
90 gm. cake flour
5 gm. or 1 tsp. green tea powder

Green Tea Mousse Filling:

4 egg yolks
75 gm. castor sugar
150 gm. fresh milk
8 gm. green tea powder
300 gm. whipped cream
10 gm. gelatine powder + 45 ml. water (soak together then microwave for about 25 secs.)


(1) For green tea sponge cake: Mix egg yolks, sugar, water and cornoil together and stir till mixture is smooth.
(2) Add in flour and green tea powder and mix evenly.
(3) Whisk egg white with sugar till stiff peak. Fold in egg yolk mixture and pour mixture into a 9" square tin.
(4) Bake at 170C for about 30 mins. or till skewer inserted comes out clean.
(5) Leave cake to cool on wire rack and slice cake into 2 slices. Place 1 slice of cake into a 9" square cake ring.
(6) Mousse: Heat milk till warm, then add in castor sugar and green powder. Stir till evenly mixed. Fold in egg yolks and stir. Becareful not to allow the egg yolk to overcook and it will become lumpy.
(7) Add in melted gelatine mixture and leave to cool.
(8) Fold in whipped cream gently.
(9) Pour half of the mousse filling onto the prepared cake ring and then top up with the other slice of green tea sponge cake.
(10) Pour balance mousse on top and level it evenly. Refrigerate till mousse is set.
(11) Take out the cake from the cake ring and sieve green tea powder on top and decorate as desired.

Recipe courtesy to Aunty Yochana

A cake with a personal touch for a life-long friend.


Jy Shi's 21st at Ying Tai

>> Sunday, August 23, 2009

Ying Thai 2

  • 110 Lygon St
    Carlton 3053 VIC
  • Phone: (03) 9639 1697
Picture a Thai restaurant, the first thing that comes into mind would be classical, wooden interior decoration, with a pleasant smell of Sandalwood.

Thanks, to my friend Jy Shi's 21st, I got to once again visit one of my favourite places for Thai. Ying Thai!!! Contrary to the all the stereotypical interior, Ying Thai has a funky green theme decor, one that would associate to a playschool, with paintings of little Thai kids on the wall. Nonetheless, this environment creates a nice and cosy place for friends to gather for dinner.

Deciding what to order.....

First up, Thai fried rice spicy

(I'm sorry, I do not know the names of the dishes as they we re all ordered by the birthday girll... my bad.. I can only describe them to you.)

Then, the must have, Thai dish, Tom Yum seafood soup very spicy, it was really spicy but it gives a good feeling after drinking it...

3rd, pandan chicken safe , one of my favourites.....
(chicken wrapped with pandan leaves served with a Thai Dipping sauce)

All time winner, mince meat spicy
(best served with rice, infact, very well....)

5th, some chive cake served with beansprout spicy
(A good combination when served with beansprout)

There was also green curry safe but unfortunately, I was busy eating and didn't manage to take a picture of it.

The final moment... It was cake cutting time. This time we bought her a Laurent, Trio cake. It's definitely a recommendable cake. It's a cake with three layers of mousse.. milk chocolate, white chocolate and dark chocolate on top of a cake base... All the cake were gone!!

Check out the cakes from Laurent, they have been pretty good, with many shops around Victoria.


Aww.... isn't she just so cute and pretty the candles were special candles.. it kept re-igniting.. heheh.. took her a long time to blow them out.

There is always room for more desserts!! Just right after the cake, went to the gelati shop, Fredo's, next dooor.... who can resist its Ferroro flavour?!!! As good as eating the chocolate itself. Most of all, to some durian fans out there.. they serve authetic tasting durian flavoured gelati there!!

Just a group picture to end this post...

HAPPY 21st JY SHI....
My best neighbour/actuarial buddy/ friend/ guinea pig...



Lindt Cafe in Melbourne

There's always time for a chocolate drink, especially with my sweet tooth buddy, Tiff!!

Wishing you were still here to go more sweets samplings with me...

All the best, keep updating me with your life back in HK :)

Okay... so here you go....

The highly reputable Lindt Chocolat Cafe finally opened in Melbourne!!!

271 Collins St
Melbourne VIC 3000
(03) 9667 0900

Great decor~

The Lindt connoisseurs’ selection

Thinking hard, deciding what to try this time.

a Ha... decided!! Why not, Chocolate Milkshake this time..

( there wasn't enough taste this time, to me it tasted more like milk milkshake rather than a chocolate milkshake.)
and then.. you have Tiffy's Iced-chocolate..

Delice!! why are they called Delice you say?

This is what I've gathered from their board.

The French call them “Macarons”. At Lindt we call them “Delice”. Two small mounds of melt in the mouth almond meringue are sandwiched together with a rich chocolate cream filling.

so there you go... passionfruit and pistachio. Pistachio is highly recommendable.


I've heard some saying that "it's highly overrated" and some, "it's so good!!!!", so from just two comments, it equals to no comment which comes down to MY COMMENT.

I would say, it is definitely worth trying especially for the decor and just because it's on Collins street, just right next to Tiffany&Co.

Personally, having tried its hot chocolate, iced chocolate, chocolate milkshake, my verdict is, if you're looking for a real, rich, creamy, chocolatie drink that would last you for dinner, this is not IT. It is a drink that will allow you to eat after drinking it, as compared to its other friendly competitors.

ps. the receipt was found to have its Sydney address on... They can do better than that..

Nonetheless, definitely worth a try.



To all of my avid blog readers!!! (If there is any :P)

Hope you like this new layout that I've found..


Get ready for more posting in time to come!! More baking... MORE food... MORE STUFF...

To be highly anticipated and most of all... consistent!!!


Everything Has Its Time

>> Tuesday, July 14, 2009

To everything there is a season,
A time for every purpose under heaven:

A time to be born, And a time to die;
A time to plant, And a time to pluck what is planted;

A time to kill, And a time to heal;
A time to break down, And a time to build up;

A time to weep, and a time to laugh;
A time to mourn, And a time to dance;

A time to cast away stones, And a time to gather stones;
A time to embrace, And a time to refrain from embracing;

A time to gain, And a time to lose;
A time to keep, And a time to throw away;

A time to tear, And a time to sew;
A time to keep silence, And a time to speak;

A time to love, And a time to hate;
A time of war, And a time of peace.

Ecclesiastes 3:2-8

A man's heart plans his way, But the Lord directs his steps. Prov 16:9


Peach tarts

>> Thursday, July 9, 2009

Peach tarts are yummy...

My first (trial) attempt in making them.

It was definitely hard to find a satisfying peach tart recipe on the net.

The closest one that I could get was from Anna Olsen's Fresh Fig and Honey Tarts. Instead of putting figs, I put peach instead.

I would say that first attempt of making this tart was pretty good.
Anna's recipe has always worked well for me.

[ Anna Olsen is a pastry chef from the tv show SUGAR, how I wish it's on normal tv.]

Kneading dough, chill it in the fridge for about an hour then take it out and roll it to tart cases and chill it again, fork holes on the cases, before baking it.

Bake it for 10-15 mins untill the edges are browned. Take it out and let it cool.

I think I put too much butter in it, in the recipe, it says one cup, which I googled, is equivalent to 225g. Being so smart myself,other words, lazy, I chucked the whole stick, 250 g of butter in.

That's probably the reason my tart turned out to be a bit crumbly, too crumbly.

And remember, ONLY take it out when the tarts are cool completely, Don't be impatient, like me.


It has to be handled with care.

Cooking custard....

At a point of time, I was addicted to custard, custard bun, tarts with custard, anything with custard!!

I never knew, custard was just cooking, milk, cream, sugar and eggs.... yummy... reminds me the resemblance of how western meets east, how my grandma's "Kaya" was made.

Not anymore...

Piping the custard into the cases.

crumbly ones, stacked up high.. GET OUT OF THE WAY.

slicing peaches and arranging them, was trying to do a swirl on the peaches but couldn't..

and then the peaches ran out, the next best thing available lying on the kitchen bench.. CHERRIES!!!

was trying to arrange them into a flower petal shape.. but obviously, don't think it went well...

it's okay.. I'll eat the cherry ones myself!!

added a layer of glaze of top on the tart for a bit of shine.

I used rose petal jelly instead of a normal gelatine as glaze because I didn't have gelatine at home and just because I wanted to use this jelly, bought from Ashcombe maze last term break.

ta da... arranged nicely on the plate (at least to me)

three in a row

ta da... a lonely one all by itself...

lonesome one

second MASS attempt : SUNDAY

Tribute to those who did not survive the whole journey in transforming into a peach tart.

Recipe for Peach Tarts

(adapted and changed from Anna Olsen's Fig and Honey tart)


  • 1 cup unsalted butter at room temperature
  • 1/3 cup sugar
  • 4 x large egg yolks
  • 1/2 tsp pure almond extract
  • 2 cups all purpose flour
  • 1 tsp salt


  • 1 cup almond milk
  • 1/2 cup whipping cream
  • 1 x vanilla bean
  • 7 tbsp sugar
  • 2 tbsp cornstarch
  • 1 1/2 tbsp honey
  • 1 x large egg
  • 1 x large egg yolk


  • can peaches or as desired

To Assemble

  1. For pastry, cream butter and sugar together until smooth. Add egg yolks and almond extract and blend. Stir in flour and salt and mix just until dough comes together. Turn out onto a lightly floured surface and knead 1 minute. Wrap and chill for at least an hour.
  2. On a lightly floured surface, knead dough again for 1 minute. Divide dough into pieces and line them on tart pans with the dough, trim rough edges and chill for 30 minutes.
  3. Preheat oven to 375°F (190°C). Prick crust bottom with a fork and bake for 15-20 minutes, until edges are lightly browned and centre of shell is dry. Allow to cool before filling. Tip: only take them out of the pan when is cooled or else they will break.
  4. For custard, heat almond milk, whipping cream and scraped seeds of vanilla bean to just below a simmer. In a bowl, whisk sugar, cornstarch, honey, egg and egg yolk to blend. Gradually add heated milk to egg mixture, whisking constantly until all milk has been added. Return milk to pot and stir with a heatproof spatula or wooden spoon over medium heat until it thickens, about 4 minutes. Remove from heat and scrape immediately into a bowl. Cover surface of custard with plastic and cool completely. Once cooled, whisk custard and spoon into cooled tart shells, spreading evenly.
  5. For fruit, cut peaches ( I used can peaches) into thinner slices, to allow for easier arrangement. Then layer it with a glaze of gelatin. Chill until ready to serve.


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