my baking diary #13 Pineapple Tarts (ii) and #14 Kueh Bangkit

the past weekend, was my last weekend to do cny baking... honestly, after a whole week of continuous baking (except for a day or rather night break), it's rather tiring... so next year (that is if my baking interest is still there!), i gotta start planning and baking earlier! there are so many recipes out there to try, but just not enough time!

ok, so here's goes what i have baked over the past weekend!

i tried j3ss kitch3n's recipe of Super Melty Pineapple Rolls using ghee instead of butter...

i bought the small can of ghee which had a net weight of 400gms... not wanting to have leftover ghee from my baking, i adjust the recipe such that i used up the whole can... but wonder if i did my adjustment correctly, the pastry was really SUPER MELTY! don't try finishing the pineapple tart in more then 2 bites! you just gotta put the whole tart in your mouth, and the pastry sort of just melt... i can't really taste the pastry (wonder if i had used too much ghee resulting in such melty pastry?)...


but the plus point in this version compared to the earlier one,  the pineapple paste filling is much softer as i rolled it with moist hand, and hence the paste absorbed the moisture as well... and this brand, AAA from Phoon Huat tastes rather good.. the one i used earlier was Phoon Huat brand, and sis was saying its too sour... this is not as sour, and also not as sweet as Bake King's which D had used...

i still have some leftover pineapple paste, so after cny, i will try another version of pastry...

 i spend saturday and sunday doing my kueh bangkit... in my first attempt, my hello kitty bangkits turn out rather pretty... i have totally no idea why my 2 batches turned out with crack surface! and its not a minor line or two... but the whole surface! ok, you can really see it in this picture of the Gula Melaka kueh bangkit, coz i chose the nicer piece for the photo, and only some of it turned out really really cracked up...

but the plain version i did on sunday, only some turned out nice! most of it had cracks, really ugly cracks on the surface!! and i did not take any pictures of those! i just put all into the container after cooling! and i used lesser sugar, so it was not as sweet, or my mum was saying, its not sweet at all... sigh, i was anxious to finish up my baking, ended up with a lousy batch of kueh bangkit.

but my niece, YX, is such a sweet little fan of my kueh bangkit, whether surface cracked or not, sweet or not... she kept coming to the kitchen and asked me for the cookies! i just liove how she would tell me, 'yiyi, this one so nice'!



this was what i had in mind when baking my cny cookies (and largely the reason why i kept all of my cookies size small)... ta dah! a box of mixed cny cookies!
there are a total of 6 types of cookies:

Gula Melaka Kueh Bangkit
Green Pea Cookies
Peanut Almond Cookies
Kueh Bangkit (you can see from this picture how cracked up they are!)
Melt in the mouth German Cookies
Pandan Almond Cookies


i would have like to include more varieties, but due to time contraint, this is the best i can do... and this is the smalller box which i have filled (for a couple of my ex-colleagues... thanks to Dear for helping me send these to them).... for own family consumption and gifts (like for sis, Dear's house, Aunt's etc) i am using the rectangular type of box... i tried filling them last night, but gave up trying coz i was tired... its not as easy as i thought coz i gotta arrange them in such a way it will fill up the whole box, and no space for the cookies to move around (and end up getting squashed into bits!)

enough of baking, my plan next is to finish up the packing, and will be starting on my agar-agar on tuesday and wednesday! my aunties like the coconut agar-agar i made for xh's 1st birthday, so mum suggested that i will do up some and bring it to aunt's house during when we go visiting! i also intend to do up some as dessert after the reunion dinner...i bought fish, rabbit and pineapple mould for this festive season! keep a lookout for my next post!

oh, and i nearly forgot! Jasmine from The Sweetylicious was so sweet and kind to send me 2 recipes that uses egg whites... but guess what, i don't have any egg whites left! either the maid, my mum or myself had maggi mee for lunch the past few days, and would just dump in the egg whites as well... so i am saving the recipes till my next baking!

my baking dairy #11 Pandan Almond Cookies and #12 Melt-in-the-mouth German Cookies

after baking for 4 continuous nights, i am beginning to feel tired... tired to get up from bed to work... but can't be taking leave for cny baking and tonnes of work to do (-_-)... was held back by work today, so taking a break off from the baking... but i rolled my pineapple paste into balls, so as to get ready for pineapple tarts baking tomorrow...

here's the stuff i have baked the last 2 days, but was too lazy to blog about them... pardon me for not typing out the recipes, but i have included the link where you can get the full recipe...

 First on the list, Pandan Almond Cookies... With the inclusion of the pandan paste, the whole kitchen had a sweet, nice pandan fragrance in the air while doing this cookie... My turning 3-yr old niece tried a piece, and came to me "Yi yi, this one so nice"... :D Thanks to Simply Hanushi for sharing this recipe...

I thought the almond taste was not strong enough, and wonder how it would taste if i added some desiccated coconut to it... And my mum thought i was doing kueh bangkit! So i might add some pandan paste to my next kueh bangkit baking!

Here's the link to the recipe if you wanna give it a try...

Next up on the list is something which i have seen so many bloggers trying it out! So it gotta be real good ya? I first bookmarked this receipe from Cook.Bake.Love. My colleague, J, made something similar and receive rave reviews from my colleagues... But the recipe she used did not call for potato starch.. I will give it a try sometime, soon i hope! But i was itching to give this German Cookies a try and so i did! However, i adpated Anncoo's version as well by adding cocoa powder...

Here's the link to Cook.Bake.Love and Anncoo's version..

Lastly, i received these in my mailbox today! Super happy to receive my cupcake pop mould!!! I am going to give this a try right after CNY!! Looking forward!!

my baking diary #10 Green 'eye' Pea cookies

another premix from Bake King... green pea cookies. actually, i have never tried green pea cookies before... i like the coated green peas, as in the nuts itself... but it was only this year that i saw green pea cookies out in the market... think i am such a 'mountain tortise'! haha! i was hesitant to get this packet of premix coz it calls for either groundnut oil or shortening... but my colleague, J, was saying green pea cookies are nice, so i decided to give it a try...

Green Pea Cookies
1 pkt of Bake King Green Pea Cookie premix
75gms butter (i used about 90gms of butter)
75gms shortening

Method

1. Mix 1 pkt of premix with shortening and butter
2. *Roll and cut out desired shape*
3. Place on baking paper and bake in oven preheat to 170C for 20 - 25 mins

why did i put point 2 in **? coz i never got to that stage of rolling and cutting the cookies to my desired shape! my friend, D, bought the same premix and tried it like last week or the week before... she what's app me a picture of her bake... omg, the whole sheet of baking paper was so oily, i was having second thought trying this premix! she told me she put in more shortening than it called for coz the mixture was not forming a dough... hence she keep adding more butter and shortening till she can sort of roll it into balls for baking...

i asked her again last week if she followed the required grammage of butter and shortening... and she said she wasn't using a digital weighing scale, so she might have gotten the grammage wrong... i thought it could be the same reason... but after attempting this premix tonight, i can understand why...

i used a digital weighing scale, so i can't be too far off in my weighing of butter and shortening right? but after mixing it, the mixture is crumbly and just don't seem to come together.... instead of using a wooden spoon to mix it, i decided to try kneading them into a dough... but it just won't stick and remain as a sand-like texture! i have a small piece of butter left, and threw that in as well (hence the reason i used 90gms of butter)! but still it didn't work... there is no way i can roll them into balls or attempt to cut them using a cookie cutter.... my last resort? level them into my 1/2 tsp and scoop it out... the green pea topping won't stay at at top, so i put a pea in the tsp before piling it with the sand-like mixture and compressed it using the butter knife!

i like the nice green colour of the cookies, and must say the taste is quite good too! my mum found it slightly on the sweet side, but this is the premix (i didn't add in any sugar)...

don't you think they look kinda like a green eye ball with the pea in the centre?? erm, the character 'Mike' from Monsters, Inc? think i can bake them for halloween as well, haha!!

I am submitting this to Aspiring Bakers #3: My Favorite CNY Cookie (Jan 2011) hosted by j3ss kitch3n...

my baking diary #9 Almond Peanut Cookies

saw Cathy's post trying out Jess's Crunchy Melty Amond Cookies, i decided to try it out as well! but instead of following the exact recipe (and avoiding buying too much ingredients), i've decided to replace the corn oil called for in the recipe with butter!! And being a very ambitious amateur, i made 1.5 times the original recipe coz i had in mind to give some of my bakes away... I should have try it on a smaller scale...

Jess's original recipe, with my changes in {}

Almond {Peanut} Cookies
150g self raising flour
80g icing sugar (reduced to 60g)
80g ground almond
80g diced almonds {i used both diced almonds and peanuts coz i din have enough almonds :P }
100g corn oil {i used unsalted butter instead}
1/2 tsp almond essence
Egg yolk for brushing {used beaten egg leftover from my pineapple tarts)


Method

1. Sift flour and icing sugar... Add in ground almond, diced almonds, diced peanuts and mix well
2. Cream butter and almond essence
3. Mix the dry mixture into the butter mixture (i used the mixer coz i started real late at around 8 - 8.30pm!)The dough is crumbly and on the soft side... But it'll come togather if you knead it a little
4. Measure level 1/2 tspful of dough and scoop it out with a butter knife (i tried rolling it into balls but the dough sort of fell apart... by using the spoon and butter knife, this was how i got my round round semi-circle balls of dough as you can see from the picture above).
5. Brush with egg and bake in a preheated oven at 170°C for 15-20mins or until brown (erm, think because i used butter, mine won't be whitish or slightly brown as per Jess's post)
6. Cool completely before storing into airtight containers

The results?? Here's a pic... The colour and taste seems closer to peanut cookies, except for the faint taste of almond essence... If i had omit this, guess it would be peanut cookies instead of almond peanut cookies! Guess it's not that bad afterall... Its a crunchy, crispy cookies rather then a melty one...

Postscript: I am changing the name of this cookie from Almond Peanut Cookies to Peanut Almond Cookies. Think i was a tad too generous with the diced peanuts, so the taste of peanuts were rather strong and not the almond (though almond meal and diced almonds were used)... 



I am submitting this to Aspiring Bakers #3: My Favorite CNY Cookie (Jan 2011) hosted by j3ss kitch3n...

my baking diary #8 Pineapple Tarts (I)

spent my Saturday morning and afternoon doing my first batch of pineapple tarts... well, since this is my first attempt, i relied on premix and store-bought pineapple paste...

the pineapple paste is Phoon Huat brand... i actually bought the past way back in December, wanting to try out making pineapple tarts then... but was too busy with all other types of cookies and X'mas baking, end up only doing in now.... the pastry was made using the pineapple tart premix i bought from Bake King... 

Pineapple Tart

1 pkt of Bake King Pineapple Tart premix

250gms butter (i used salted butter)

2 egg yolks

1/2 tsp vanilla essence

1 beaten egg (for glazing)

Method:

1. Preheat oven to 180C
2. Cream butter, egg yolks and vanilla essence

3. Mix in the premix and knead into dough

the dough is now ready - you can either do the open-faced pineapple tart... or the enclosed type like what i did... If you are doing the enclosed tart, its better to roll the pineapple paste into balls the day before you do your tarts... I did mine on the same day, and it took me about 1.5 hours to roll the pkt of pineapple paste...

i measured level 1/2 teaspoonful of pineapple paste, and roll them into balls... Its easier to work with cold pineapple paste balls when wrapping the pastry dough round it as it will then not stick to the pastry...

i was worried that the dough will not be enough, hence, i used 1/2 teaspoon to measure the dough as well... This premix dough is rather easy to work with.. Thinking it will be to soft, i left it to chill while working on the pineapple paste.. But it turned out too hard... So while doing the wrapping, the rest of the dough are sitting in the mixing bowl :)

(i have like 10 over small balls of pineapple paste left...)

 After the pineapple tarts are wrapped and rolled up, place them into paper casing (you can bake them on baking paper as well to save on the casing).... As this paper casing was bought sometime back, and taking into consideration the size, this was the reason why i used 1/2 tsp to measure the pastry dough and paste... You can make it bigger if you want, i.e. 1 tsp?

Brush the egg over the top of the dough before putting the tray into the oven...

Ta-dah... My first attempt at pineapple tarts! Not that bad afterall! My sis said the pineapple paste is too sour, but my mum and i found it just nice...

The premix give a rather melty pastry... and because i used the same propotion i.e. 1/2 tsp of pastry to paste, the pastry layer is rather thin, and the pineapple paste is actually quite a lot...

You can see from this picture the crumbly, melty layer of pastry, with a thick chunk of pineapple paste in the middle...

I am submitting this to Aspiring Bakers #3: My Favorite CNY Cookie (Jan 2011) hosted by j3ss kitch3n...

my baking diary #7 Mini Bites Salty Almond Cookies

chanced upon this recipe from Bake for happy kids and bookmarked it immediately to try! ingredients required are not too many, so i tried them this evening after i came home from work... started weighing the ingredients around 7.30pm, and baking was done like by 9pm... i even doubled the recipe coz i wasn't sure how much cookies can be made... even my mum was surprised at the short baking time required!

i tried a cookie after the first batch was out from the oven and cooled... and found that the almond and salty taste wasn't strong enough... while still scooping the rest of the cookies and baking them, was thinking how i can enhance the taste...

but after all the cookies was done and while packing them into containers, pop a couple more into my mouth... the almond and slightly salty taste is now more obvious.. guess coz of its mini bite size, gotta eat a couple of it to get the taste... but nontheless, the next time i do this (think sometime next week!), i will use salted butter, mix the diced almond into the mix and perhaps a drop or two of almond essence?

And comparing to the ones made by Bake for happy kids, i realised my cookies did not 'crack' as much as hers...

But this recipe is really simple to do, so give it a try ya!

Mini Bites Salty Almond Cookies
50gms butter
10gms icing sugar (if you prefer a sweeter cookie, you can add more)
50gms plain flour
10gms corn flour
25gms almond meal
1gm salt
A few drops of concentrated vanilla extract

1. Place all in the bowl of a food processor; process until dough forms - I first mixed butter, icing sugar, salt and vanilla extract before mixing in the plain flour, corn flour and almond meal
2. Wrap in plastic and chill the dough for 20 mins
3. Preheat oven to 180C. Line baking tray with baking paper
4. Roll 1/2 teaspoonful* of dough on the baking paper and flatten them slightly. Sprinkle chopped almonds on each cookies and brush with milk. Bake for 5 - 8 mins or until edges are slightly brown. Cool on baking tray and transfer to wire rack to cool completely

*Note: when using a teaspoon to scoop, the end cookies is really mini and bite-size...

my baking diary #6 Help needed!

i need some help here... would be nice if fellow baker-bloggers can share some idea... :)

i have plans to do more CNY bakings these 2 weeks.... and most recipes calls for only egg yolks.. So i will be left with egg whites... I have already bookmarked a macaron recipe but seeing the number of successful bakes (and this going to be my 1st time baking macarons), i don't wanna waste the whole lot of egg whites by doubling or tripling the macaron recipes...

Any recipes that calls for only egg whites? And not time consuming to bake? And can anyone shed some light on how long i can store my egg whites?? I can't possibly be baking on the 1st and 2nd day of CNY right???

HELP!!!!

On a separate note, i went 'baking' shopping during the weekend (instead of looking for CNY clothes... haha)... Bought a few cookie cutters from daiso, containers and some mould from phoon huat, premix from bake king... and the list went on... Planning to take a picture of the stuff i bought.. will post that up soon!

Postscript: Here's the stuff i bought from daiso... I bought a few small but pretty plates coz i wanna improve on the styling of the photos i take of my bakes!! Am not feeling well, so kinda lazy to take pictures of the containers and moulds i got from phoon huat...

my baking diary #5 Thick Chewy Oatmeal Raisin Cookies

hmm... i have got lotsa cookies to bake before CNY, but coz my oats are expiring soon so i have to bake a batch of oatmeal cookies...

this is one of the initial recipes i tried and like very much... you can find this on smitten kitchen... i have tried a couple of recipes from smitten kitchen other than this oatmeal cookies, which includes raspberry buttermilk cake, cranberry scones and have bookmarked a couple more to try!!

if you are looking for a cookies somewhat similar to famous amos, then this is not the cookies for you... result of this recipe is a more chewy cookies, but depending on how big or small you make it... i made mine on the smaller side (need more quantity to share with my colleagues and family), and thus on the thin side = crispier cookies... my first attempt made slight bigger cookies, hence, it was more chewy...

one of my attempts (i forgot how many times i baked these cookies....), i added in walnuts... but there's a slight bitter aftertaste... after which, i started adding in chocolate chips... prefer this version more... the colour of the cookies is a lighter shade of brown compare to the earlier recipe i tried, with the exclusion of cocoa powder...

cut the long story short... here's the recipe:

Thick, Chewy Oatmeal Raisin Cookies

115gms butter, softened

135gms light brown sugar (i reduced this to 100gms coz i include choc chips)

1 egg

1/2 tsp vanilla extract

85gms all-purpose flour

1/2 tsp baking soda

1/2 tsp ground cinnamon

1/4 tsp salt (sometimes i omit this, depending on my mood... wahahaha)

135gms rolled oats

100gms raisins

Walnuts - Optional (i used hershey's semi-sweet chocolate chips instead)

(Note: measurements in the actual recipe used cups, but i prefer weighing in gms, hence, used google to do up the conversion... may not be that accurate)

1. Preheat oven to 175C

2. Cream butter, brown sugar, egg and vanilla until smooth (i cream butter and sugar 1st, then add egg and vanilla)

3. In a separate bowl, whisk flour, baking soda, cinnamon and salt together

4. Stir the dry mix into the butter/sugar mixture

5. Stir in oats, raisins and walnuts (or in my case, chocolate chips)

The end mixture is on a soft side  - as it will spread during baking, you can either chill the mixture for a while or you can scoop it on the baking paper and chill the whole tray before baking them. Of course, you can also bake them right away (which i did in this case... i will usually chill the baking tray after the scooping process in my previous attempts...) but it will turn out less thick...

Scoop the mixture about 2 inches apart (as they will spread during baking process) and bake them for about 10 - 12 mins, depending on the size of your cookies... Take them out when its golden at the edges but still a little uncooked-looking at the top. Let them sit on the hot baking sheet for a while (like 5 mins) before transferring them to a rack to cool.

The above portion are meant to be a half recipe... which can churn out like 100 over cookies (based on my small cookies)

These cookies are also my mum's favourite! Everytime when i say i wanna bake cookies, she will ask me is it the oats ones?? Hope you like these cookies too ^^

Postscript: I brought a full jar to office on Tuesday... by the end of the same day, it's about 2/3 emptied...

my baking diary #4 Kueh Bangkit

CNY is round the corner... and i wanna bake something for the new year!! my favourite cny cookies are kueh bangkit and pineapple tarts - both must be those melt in the mouth type... drools.... but being a novice in baking, the process of doing these goodies seems very tough....

Received Bake King's e-newsletter sometime in late December, and they were featuring their premixes for cny goodies... I saw the e-newsletter when i was in BKK, and i was like 'ok, i must go grab these premixes when i am back in SG' coz it was indicated that only limited stock available... On my day back, i went down to the store, but to my dissapointment, it was not available, yet... So with these on my mind, i was like... "erm, if i go too late, will it be out of stock?" coz i was really keen to give it a try...

Went down to the shop again last weekend, and grab a pack of pineapple tart and kueh bangkit premix (had a bad bout of tummyache that morning, so only grab a few stuff and left)...

Managed to try out the kueh bangkit premix last evening, and it turned out rather well... Brought the cookies to office today, and there were mixed comments from my colleagues... Most feel that it was rather well made, though it could be better if it could be more the 'melt in the mouth' type and the fragrance of the coconut milk is not strong enough... Some found it sweet while some say its 'just nice'... My colleagues were tempted to give it a try, so we head down to Haig Road for lunch, so we could grab a couple of premixes (good thing our office is quite near... its even nearer to Phoon Huat!) I bought more packets of kueh bangkit mix, and also the green pea cookies and butter crunch cookies mix... Now, i gotta schedule my time to do/try everything...

 

Ta-dah... Here's the kueh bangkit i made using the premix... Used a Hello Kitty cutter to cut out the dough.. The initial kneading of dough and cutting were rather difficult, coz the dough seems to keep breaking up.. This was why i did not imprint Hello Kitty face, so i could churn out the cookies faster... Only upon finishing all the cutting, could i imprint the face on the very last batch.. Think it looks much nicer complete with all Hello Kitty features huh?

Kueh Bangkit Cookies
1 packet of Bake King Kueh Bangkit premix
130gms coconut milk
110gms caster sugar
30gms egg yolk*

Method
1. Preheat oven to 170C
2. Double boil coconut and sugar (according to the staff from Bake King, you can add in some pandan leave while boiling)
3. Cool the mixture and add in egg yolk (must be totally cool, otherwise the egg yolk will be cooked!)
4. Mix in the premix and knead into a dough
5. Roll dough between baking paper, and cut them to your desired shape
6. Bake for 20 - 25 mins (but depends alot on the size of your cookies)

*While chatting with the staff at Bake King, they were saying 30gms egg yolk is about 2 egg yolks... I only added in 1 when i did my cookies, and it turn out ok, no major defects... I will try another time with more egg yolks to see if there's any difference

Postscript: I am submitting this to Aspiring Bakers #3: My Favorite CNY Cookie (Jan 2011) hosted by j3ss kitch3n...

my baking diary #3 Chocolate Oatmeal Cookies with Raisins and Chocolate Chips

hmm... a sad day today.... GG lost her iphone 4!!!! T_T she left it in the toilet and did not realise till like 10 mins later... By the time she got back to the toilet, it's gone... And well, its an iphone 4, so doubt the 'finder' is going to return it... sigh....

well, on a separate note, i baked these chocolate oatmeal cookies with raisins and chocolate chips last Friday evening since dear had his usual futsal programme... Taste like the oatmeal raisins cookies i baked many times before (my mum is a huge fan of my oatmeal cookies!), but this recipe calls for cocoa powder... Hmm, personally, i do not find the cocoa taste distinctive, but GG, being a non-chocolate person, says she taste the cocoa rather strongly...

Got the recipe from blessedhomemaker... Came across many many blogs with so many nice bakes, so added them to my blogroll.. Hopefully, my bakes are as nice as theirs ^^ I have marked many, many, many recipes to try, but arrgghhh not enough time... The chef/teacher at The Baking Loft said that it's important to understand the basics of butter, flour and their propotions before one can start modifying recipes or coming up with your own... So, i can only rely on these recipes to test out first.. :P Hopefully someday, i can creat my own recipes....

Anyway, here's the recipe:

Chocolate Oatmeal Cookies with Raisins and Chocolate Chips

110g unsalted butter, soften

100g light brown sugar

20g caster sugar

1 large egg

1/2 tsp vanilla extract (i used vanilla essence)

90g all purpose flour

10g cocoa powder

1/2 tsp baking soda

1/2 tsp salt

1/4 tsp ground cinnamon

130g rolled oats

60g currants/raisins

40g chocolate chips (i used hershey's semi-sweet choc chips)

1. Preheat oven to 175C

2. Cream butter, brown sugar and caster sugar untill smooth and creamy

3. Add egg and beat well

4. Add in vanilla extract (i mixed the egg and vanilla together before adding them to the creamy mix)

5. In a separate bowl, mix flour, cocoa powder, baking soda, salt and ground cinnamon

6. Add the dry mixture to the creamed mixture and beat till incorporated

7. Stir in rolled oats, raisins and chocolate chips by hand

8. Using a cookie scoop, drop the cookie dough onto the prepared baking tray

9. Flatten the cookie slightly and bake for 15 - 20 mins (depends on size of your cookies). The cookies are done when golden brown around the edges but still a little soft in the centre. For more crispy cookies, bake it a while longer... Remove from oven and cool the cookies on the baking sheet for a few minutes before transferring them to a wire rack to cool.

I don't have a cookie scoop, and can't seem to find a small ice cream scoop either... What i used was the smaller side of those fruit ball scoop to drop my cookie dough... As it's on the small side, i churned out like 160 (or slightly more) cookies... Reason for making it small is so i can have lots of cookies, coz i need more of it to share with my big team of colleagues :P and smaller seems to be more crispier....

Have fun trying this recipe!

My baking diary #2 Rantings

A non-baking related post...

Relaxing at Starbucks Vivo, waiting to catch Saw VII at 2340hrs... Enjoying a cup of soy green tea latte... Recommended by Hoon several years back, and it's my favorite now...

 



(these pic were taken at Starbucks Great World City on New Year's Eve... But we had our same favourite drinks at Starbucks Vivocity ^_^)

Saw VII - not something I wanna watch, but dear wants... So no choice... (Postscript: Was hiding behind my hands and dear's shoulder for almost, ALMOST the whole show... Gore, scary, disgusting...)

Been 'sitting' the whole day... Went to straighten my hair this morning, sat for like 4 hours... Seem rather fast this time round considering only 1 hairstylist was doing everything to my thick and long tresses... After tat, 'sat' for another hour plus waiting for dear coz he went to had lunch instead of the plan to cut his hair... After getting a can of paint, he decided to cut his hair, so 'sat' for another like dunno how long waiting for him, playing paper ninja on my iphone...

Now 'sitting' at Starbucks waiting for movie... Gonna sit thru the movie for like 90 over mins... Arrghhhh... My buttocks are kinda pain from all these 'sitting'... (Postscript: had both my legs up on the chair throughout of movie, or bending over to hide in dear's shoulder... Forgot about my buttock pain, but waist pain from the bending...)

Another 50 mins or so before the movie... My back is starting to feel a slight pain/ache from all these 'sitting' -_-|||

my baking diary #1 My Baking Diary

contemplating whether should i do a blog or not... whatever~ just do it! but perhaps, in time to come, there might not be much updates, wahahaha!!!

wanted to start my blog on the 1st day of the new year... but since the eve, was busy with preparing cookies and agar-agar for my niece, xh, 1st birthday since NYE to the 2nd of Jan ... this is my 1st post, so not going to write alot, but let the pictures do the talking... 

Actually since after getting my oven in Oct, have done numerous bakes (and some non-baking food)... have compiled most bakes in the below photos... most were rather well-received and are definitely 'keepers'! After re-visiting them, will post up more info, recipes and where i got them...

oh, do pardon the low qualtity or resolution of the pictures... not in the habit of using my camera, so these are taken using my phone... and with so many apps available, its much easier to deco the pictues with frame from an iphone huh?