I love apples in my dessert, from pies to cinnamon rolls to of course, doughnuts. I made a version of apple cider doughnuts two years ago and they were very nice, but that version was more of a cake doughnut. I was craving apple-y yeast doughnuts this time around, and I found this interesting recipe by Serious Eats which looked promising.
Read MoreIn some parts of the world, it’s pumpkin season. Halloween is around the corner, folks are enjoying their Fall treats, maybe while carving faces into pumpkins and such. No such thing here in Malaysia, but it doesn’t stop us from enjoying our pumpkins in any shape or form.
I received some really gorgeous pumpkins from Li Ting the other day, proudly grown in her family home in Bukit Tinggi. I had enough to make a batch of my pumpkin soup, but I figured I’d try something different this time. I was still stumped on what to do when I found this recipe by cook cafemaru for pumpkin bread, and it looked so yummy I had to try it.
Read MoreWhen I posted the Chicken Adobo I made the other day, I used the hashtag #filipinofood, and subsequently I was followed by @sarapnow, an Instagram account featuring various Filipino dishes. I figured this is the best way to build my exposure to Filipino cuisine, so I started following the account as well.
One day I saw them post a pic of asado pandesal, a type of baked meat bun. Juicy meat wrapped in fluffy bread rolls? YES!
Read MoreRudy bought another batch of delicious jagung susu, and we still had a few left when Kak’mbang suggested that we make pais jagung, a sweet steamed corn-based kuih wrapped in cornhusks. What an idea!
Read MoreTons of Parmesan in the freezer for me to clear out. Best place to get ideas for good bread recipes is of course King Arthur Flour, and this Crescia al Formaggio came up quite highly rated.
This was a rather low-touch bread which didn’t need much work, but required quite some patience due to its long resting time. The recipe is chock full of parmesan, with a bit of white pepper for some heat.
Read MoreThis recipe from XiaoGaoJie (小高姐) came up in my YouTube feed and looked super interesting. I finally busted out my KitchenAid Artisan mixer, and made both the dough and the filling using it.
Read MoreRecipes from the King Arthur Flour website often call for cheese powder and I got quite curious about it, so I bought some from the recent Lazada 8.8. sale. I bought extra to get Free Shipping, so I was very eager to start using up this new ingredient.
This Savory Cheese Bread recipe from King Arthur Flour website was originally written for a Zojirushi breadmaker, and I’ve rewritten it for use in my Kenwood BM450 breadmaker.
Read MoreI’ve had that block of Kraft Cheddar in the fridge for ages now. I think I bought it to use for a different recipe, but never got around to do it.
Fast forward to today and I really want to clear out ingredients from the fridge ASAP, so here I picked a super quick bread roll recipe from Texanerin Baking, rewritten and adjusted for my Kenwood BM450 breadmaker.
Read MoreI’m on quite a few Facebook groups related to breadmaking and breadmaker usage, and quite often I see folks posting their Wu Pao Chun bread. I was wondering what this was all about, and many times those posts didn’t come with the recipe.
One day Rudy shared with me the link to the recipe by The Domestic Goddess Wannabe, written specifically for the breadmaker. I adjusted the recipe to suit my Kenwood BM450, both for a 500 and 750g loaf.
Read MoreAnyone who has seen the movie Chef starring Jon Favreau would probably remember the scene with the absolutely decadent-looking grilled cheese sandwich. In the early days after watching the film, I practically fantasized about how gooey the cheese might be, and what the different cheeses might taste like.
At long last, after quite a few years, I stumbled upon the recipe for this amazing looking grilled cheese sandwich. My oh my did this match everything I ever dreamed of.
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