Archives for posts with tag: baking

It’s that time of year again. I started making the lotus filling, golden syrup, and the skin for the traditional mooncakes the past few days. Finally putting them all together tonight. Will bring these to share with my family this coming Friday. Let’s see what they have to say.



Nutella bread, a special request from Ah Lo, breakfast for everyone.IMG_5359

Now that I have a good recipe for bread rolls, I like to tweak it here and there. Today, I’m making savory – with garlic butter salt. Almost gone in one sitting.  IMG_5222

My sister gave me some ripe bananas. I love to bake bread with ripe bananas because I can totally skimp on the sugar by half. If boys were around, this loaf won’t last for 2 days.IMG_4991

We were supposed to enjoy these during camping a couple of weeks ago but didn’t. Well, they’re still good, especially right out of the oven.IMG_5158

This is my first try making artisan bread at home in a dutch oven. I seriously can’t believe how easy this is to make. Only with three ingredients plus water: flour, yeast, and salt.


Here’s the recipe:

  • 3 cups of all purpose flour
  • 1/4 teaspoon of yeast
  • 1 teaspoon of salt
  • 1-1/2 cups of water (cold water if you want to ferment it overnight, very hot water if you don’t want to wait).
  • Mix everything together in a big bowl, at the same time.
  • If you use very hot water, you cover for 5 hours at room temperature and let it rise. If you have time, use cold water, cover and leave it overnight.
  • The dough will be very sticky when ready. Before you remove it from the bowl, flour your hands and on a surface. Not much kneading at this point, just form a round ball. Place a large piece of parchment paper in a bowl (I used the same bowl) and put the dough back in the bowl (on top of parchment paper). Cover.
  • Place the dutch oven in the oven and preheat 425 degrees. When ready, lift the dough (along with the parchment paper) and place it in the dutch oven (be careful, dutch oven is super hot).
  • Close lid and bake for 30 minutes.
  • Remove lid, and continue baking for 10-15 minutes.

Voila, you’re done!

This is what happens when I don’t pay attention to the oven when things are in the broiler. I burned it. Still good – baked pork chops over rice.IMG_5173

Attempted my first batch of popovers for breakfast this morning. Not sure what happened because it didn’t really “pop.” I will try again without adding the cheese. Should have stuck with the basics first before going for fancy, especially on the first try.IMG_4264

This is my 3rd time making lemon bars, and finally, it worked out. Phew! Didn’t think it was that hard to make! Because everyone says it’s so easy to make, the last couple of times I wasn’t paying much attention. This round I took my time, and it turned out beautifully. My boys are not huge fans fo lemon bars, so I ended up giving these to my co-workers. img_4268.jpg

Before heading to Ah Lo’s basketball games in Rocklin this weekend, we must load him up with some fresh homemade banana bread for breakfast! It’ll be a long weekend.