Monday, December 31, 2012

The Fabulous Baker Boy

I was supposed to meet Vanessa and Yong Lin for brunch at Rider's Cafe but (I woke up late) we had a change of plans and decided to meet for desserts at The Fabulous Baker Boy instead. Kai Ting introduced me to this fairly new cafe (currently into their 4th month of operations) when we met for Tiramisu Hero.



Expect to dine al fresco style because there are only 3 counter seats indoors. Initially, we were afraid that it would be warm but it turned out to be quite cooling. Hurray!





Vanessa (unleashed the auntie-ness in her) was so excited to see a FREE RECIPE on the wall and asked me to take a picture so that she can use. Haha!


Just look at all those cakes on the cake stands. So tempting! FYI, these were not all that they were serving, there were some more cakes in the fridge so do check out their fridge as well when you are there!






Big Lub's Carrot Cake - can't remember the price

This was our favourite. I like how it is full of raisins, dried fruits and nuts! It is like eating an energy bar but a moist cake version. I thought everything, from the coconut slices to the cream cheese frosting was just nice and complement each other so well. 


Green Tea Cake with Almond Praline - $7.50

The green tea butter cream was so good that Yong Lin couldn't stop eating it and the butter torte was so fluffly! 


Ab Fab Red Velvet Cake - $8.50

I would say that their red velvet cake hit the spot but Vanessa and Yong Lin think otherwise. They commented that the cake tastes normal to them. Then again, it is a personal preference. 


I wouldn't mind going back again for their cakes or even try their lunch/dinner menu items. The place is pretty laid back and good for catching up with friends over delectable desserts. 

The Fabulous Baker Boy
The Foothills
70 River Valley Road, #01-15
Singapore 179037
(Opp Liang Court)
Tuesdays to Saturdays: 11.45am to 9pm
Lunch: 12nn to 3pm
Dinner: 6pm onwards
66948336

Thursday, December 27, 2012

Tiramisu Hero

Ever since I read about the birth of Tiramisu Hero by blogger Peggy, I have been wanting to try their creations! Bloggers who have tried her tiramisu have raved about how good they were, and I was especially attracted to their CamoHero because I thought it would be a cute gift for Glenn for his upcoming POP! Heh.

Fellow foodie, Kai Ting (who'd rather spend money on food than on any other things) and I made our way down to Grammah at Haji Lane, where Tiramisu Hero has a little space and stocks some of their Tiramisu there.




We got one Mommahero to share. 




The packaging looks really cute and the Sir Antonio label adds a personal touch. 



Caught a whiff of very strong coffee when we opened the lid. Kai Ting makes her own Tiramisu and I learnt that Tiramisu is a layered dessert that consist of sponge biscuits, a mixture of whipped cream, mascarpone cheese and zabaglione (egg + sugar + wine). Woah, some tedious steps there.

Kai Ting commented that she did not really like the texture of the Tiramisu and she felt that the sponge biscuits were not soft enough. I thought that the whipped cream mixture that blanketed the Tiramisu was tangy but sweet. The tantalizing hint of alcohol also leaves the combination of strong coffee, moist sponge biscuits and whipped cream dancing around your tongue.

This is my first time trying Tiramisu and I must say that I don't like how moist the cake is just like how I don't like my cereal soggy. It is a personal preference and I'm sure those who love your sweet treats, would love this dessert.

Tuesday, December 25, 2012

Grin Affair

While I was researching on how to get to the internship company which I was suppose to have interview with, I was thrilled to know that Grin Affair is in close vicinity!

Grin Affair specializes in jar cakes and the first time I had some was on my 20th birthday this year. Glenn knows that I have been wanting to try their cakes so he surprised me with two jars that day! <3



He bought me Dark Chocolate and Hazelnut flavors. But I kinda forgot how they taste like so I decided to pop by Grin Affair after my internship interview! I was a little too early when I reached (about 11am) because they only open for business at 12 noon. 




But I must be in luck that day because Grin Affair opened (while I was still lingering around and waiting for my bus) shortly after! First customer of the day is me. YAY!


Grin Affair promotes recycling so you are more than encouraged to return your jar to get a ticket! You can accumulate your tickets and redeem those items. Other than the jar, the string can also be reused.  


Check out these nice packaging for the jar lids!








Dark Chocolate - $5.50 (4.5/5)

Grin Affair only accepts cash so I put together all the loose change I had and bought a jar. It was a treat to myself after my internship interview, even though Glenn said I should only celebrate after I am being accepted into any of the companies. Haha! Ok la I admit, I just want to eat. No other reasons.


I thought the amount of sea salt dulce de leche was just nice and I was literally scraping the dark chocolate mousse down to its last bit. Mmmm so goooooood. I'll pop by again soon to try other flavors!

Grin Affair
Blk 3 Everton Park
#01-77
Singapore 080003
82827375
Mondays to Saturdays: 12nn to 8pm
Sundays: 1.30pm to 6pm

Monday, December 24, 2012

Simple recipe: Creamy Mushroom Pasta

On one of those spontaneous weekends, I went over to Dharshiney's place to bake. Being a hospitable host, Dharshiney decided to whip up a simple lunch for me! For those of you who are looking for a healthier alternative to your quick and lazy lunch aka maggie mee, here's how!
 
A friend from IJ, NURUL ATHIRAH taught me the basics for this when I went over to her place for dinner. I just improvised :D

You will need:

Sufficient for 4 people

1) Extra Virgin Olive Oil

2) 6 - 7 cloves of garlic, chopped finely.

3) 1 medium bowl of mushrooms (any kind), chopped coarsely. 
*I used White Button Mushrooms in this recipe.

4) 2 cartons of EMBORG Cooking Cream / Whipping Cream.
*I used whipping cream because there wasn't cooking cream at Fairprice but both works fine.

5) Red Chillies / Chilli Padi. One chilli padi is enough for a kick but add to taste.

6) A single packet of Cheddar Cheese (to thicken the sauce)
*I used the ones you would usually add as pizza toppings.

7) 4 cups of pasta. I used fusilli in this recipe.
*Cream based pastas are better with linguine/fusilli but it's personal preference.

8) Salt, to add when you cook the pasta

9) Pepper, to taste.

Have 2 pots on hand:
1) For the cream sauce 
2) For the pasta (get a large deep pot)
You will also need a colander to drain the water once the pasta has been cooked al dente.


Step 1:

Estimate a serving of your choice of pasta.
Roughly about 4 cups or more for 4 people.
I used Barilla's fusilli. 


Step 2:

Boil a pot of water at the same time (the deep pot for the pasta).
While the water is on the stove, prep the ingredients.
Wash the garlic, mushrooms and chilli.
Then chop the mushrooms and chilli coarsely.

For the chilli, you can choose to add or remove the seeds.
For those of you, like Chu Fang, who can't take spicy food, use normal chillies.
Then remove the seeds so it won't be as spicy.
Personally, I like the extra kick, so I'd leave the seeds in.

 

Step 3:

For the garlic, mince them finely but don't over do it.
The garlic would burn really quickly if it's too fine.
Set the prepped ingredients aside on a plate or bowl.

Now, don't forget about the pot with the boiling water.
Once the water has started to boil, add a tablespoon of salt to the water.
Once the salt has dissolved, add 2 tablespoons of olive oil to the water.
This is to prevent the pasta from sticking together.
Add the pasta to the water and cook as instructed on the box/packet.
Once done, drain the pasta in a colander and leave to cool.



Step 4:

In a medium sized pot, on medium heat add 4 to 5 tablespoons of olive oil.
Once the olive oil has heated up, fry the chopped garlic until golden brown.
Careful not to burn the garlic.
At this point, I would add sliced chillies but if you can't take spicy food, leave them out.


Step 5:

Then add the sliced white button mushrooms and saute them till they have been watered down.
You would be able to see the mushrooms shrink a whole lot.
Add a pinch of salt and pepper to taste. Just to add a little flavour.


 Step 6:

Then add both cartons of cream into the already sauteed garlic, mushrooms and chilli.
Stir continuously, so that the cream thickens.
Add cheese to the sauce to thicken it up more.
Just add bit by bit till the thickness is to your liking.

Once the sauce is done, ensure the water is thoroughly drained from the colander.
Then add the pasta to the sauce and stir till well combined.
You can choose to add even more cheese to the pasta to give it that cheesy feel.


Tada! A plate of yummy Creamy Mushroom Pasta is served!

You could add prawns, chicken or whatever you want in place of the mushrooms. Either way, it would be just as yummy. Just be sure to cook the meat well before you add the cream.

For this recipe, I don't really have specific measurements. I usually go with my gut and roughly estimate based on the number of people I cook for. Always remember that if you enjoy what you do, it would always turn out alright! Just use your imagination, add a loads of love and change things up once in awhile! Try this recipe out and let me know how it goes!

Cheerios~

Words by: Dharshiney 

Saturday, December 22, 2012

Christmas Bake Sale!

The best gifts are homemade. 

Christmas is less than 4 days away. Having trouble finding your loved ones a gift? Here is a solution for the sweet-toothed! A close friend of mine, Hannah, recently launched a Christmas bake sale, selling home baked cupcakes and brownies! Quality is assured because all her cupcakes went through her mom's (who is very picky) approval!

For a small fee, you can also customize your cupcakes and request for delivery services. Hannah will be launching more flavors so do keep a lookout on her Facebook album.  



Fererro Rocher Cupcake with Nutella Buttercream Frosting

6 for $18
9 for $27
12 for $36


Starbucks inspired Peppermint Mocha Cupcake

6 for $12
9 for $18
12 for $24



White Chocolate Cranberry Mocha Cupcake

6 for $18
9 for $27
12 for $36


For more details, please contact:
96347751
papercutfold@gmail.com
Photos by: Hannah and Penny