Meet my eager helper. He’s always having fun doing things with me in the kitchen. He loves to eat and he know that helping me would make baking and cooking faster, therefore, he can eat soon too. We made puto last week. It was a request from the kindergarten…yes, some of my Austrian friends love… Read More Puto (Rice Cake)
In making macarons, you need to start at least 3 days before…or longer. The eggs should be aged, leaving it in the fridge for at least 24 hours will make it more elastic – less air makes for smoother crust. There are discussions about how eggs are aged. There’s either you put in the fridge… Read More Perfected Macaron (procedure)
Finally, I can proudly say that after a lot of trials and using different recipes, we did it! We’ve made macarons and it’s easier than before, they developed lovely feet and were crunchy outside but very soft in the inside. We tried both ganache and confectioner’s frosting for filling…both tasted awesome! Again, let me differentiate… Read More Macaron Perfected!
Remember the car cake? I’ve featured it here before and here it is again…A friend and I were browsing online for auto insurance comparison and I got hungry doing so that I ended up browsing for recipes….what do you know, this video stood out again. I think an insurance is a must for those who… Read More The car cake!
I was wandering at Lutz, a furniture store near our place the other day and this upside down kitchen display caught my attention. Yep, it gives me a headache when I look at it, but I just have to have a photo. This is a sample of Lutz’ ready-made compact kitchens – now the trend… Read More Knödel and an Upside Down Kitchen
Seize the moment. Remember all those women on the Titanic who waved off the dessert cart. ~Erma Bombeck — My son and I – eating all the macarons we can! 🙂 —-Post for: and
With hopes to reconnect to a childhood favorite, I attempted to make panna cotta at home. I am still not able to achieve that perfect consistency I really like, but this is the closest I can get. Hopefully in time and with practice I will. Here is an adapted recipe from an online cooking source.… Read More Panna cotta
Last post was about doughnuts, it is but natural to post a recipe of the glaze too…so here it goes. Ingredients 1/4 cup whole milk 1 teaspoon vanilla extract 2 cups confectioners’ sugar Procedure: 1. Put milk and vanilla in a medium saucepan until warm. 2. Sift confectioners’ sugar and combine with milk… Read More Doughnut Glaze