Archives for posts with tag: dessert

Summer vacation is coming to an end. My sisters and I found an excuse for a casual gathering (potluck style)! Nothing fancy, it’s a way to help bring the summer to a close and get the kids together to make the leap into the fall season. It seems like all the kiddos are ready for another great school year!

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We got to spend some time with some college friends today. It was a potluck, and I made salad, coffee rolls and fruit tarts. Since these are a bunch of foodies, I was under pressure to perform 🙂

Of course, the more pressure, the more nervous I get to make things perfect. I had to make two coffee rolls (because the first one cracked). This shell of this fruit tart was under baked and the pastry creme didn’t have the perfect consistency. I’ve made these before and never had this problem. This time, I just got anxious and scooped it up to the bowl. The trick to baking is to willing to accept failures. I know exactly where my mistakes were. I will keep trying, keep practicing until I get this right again. After all, “mistakes are proofs that you are trying…”IMG_9077

For our no-electronics Sunday, we biked around the park with his Ma cousins. We even introduced his cousin to letterboxing around the park!UntitledFor dessert tonight, I made some steamed milk egg custard (鮮奶燉蛋). This is a popular dessert served in Hong Kong restaurants. It’s a dessert to impress and super easy to make. Recipe to come!

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Sometimes you don’t need a special reason to have chocolate soufflé for dessert. It’s been awhile since I made it. So today, out of the blue, we just enjoyed the freshly made soufflé after dinner. IMG_7937

Celebrating Mr. Piggy’s belated birthday today. His birthday was a few days ago but because of graduations left and right, we finally got a chance to celebrate his birthday today. We didn’t go out, just made some  homemade garlic noodles, vegetables and steamed a couple of crabs.IMG_7692

Even made a fruit tart as the dessert for the very first time.  Happy belated birthday Mr. Piggy, thanks for being so patient and waiting for your turn!IMG_7694

Spent half a day baking yesterday and half day decorating today.IMG_7435

Baked two sponge cakes (from scratch) for mother’s day tomorrow, one for each mom. These are fruit filled cakes with buttercream frosting. I barely had enough frosting to cover the 8′ layered cake. Instead, I used fruits to decorate it.IMG_7457

I thought the buttercream frosting was too sweet. So with a thin layer of frosting and some fruits, it was a perfect match. Glad everyone enjoyed it. IMG_7468

Dai Bee has invited some of his close friends over tomorrow to celebrate his birthday with him. Though he’s been telling me he doesn’t need a cake, I thought what’s a birthday without a cake? Since they are into emoji’s / instagram these days, thought this would be the perfect dessert to have. He did help out making the cake!

Poop emoji: chocolate cupcakes with coffee buttercream frosting. Kissing emoji: strawberry vanilla cake.IMG_7231

Ginger milk pudding (姜汁撞奶), a Chinese (Cantonese) hot dessert, is believed to be very beneficial to the body: such as

  • improving the body complexion because of the milk protein,
  • helping in blood circulation because of the ginger effect,
  • Reducing coughing and avoid flu,
  • Inhibiting fats absorption and
  • Calming effect and hence reducing insomnia problems.

I prepared three times and the first two attempts weren’t successful. Well, do not worry, even if it failed, you can just drink your milk instead of eating the curd using spoon. Taste is exactly the same. I finally figured out it was the milk I used. It needs to be whole milk (was using 2% or 1% milk fat and that didn’t work).

Basically, this dessert is so simple only requires 3 ingredients: milk, sugar and ginger. Though simple, there are some tricks to making it the way it should be:

  • be sure to use the ‘old’ ginger (grated to get the juice only)
  • use whole milk
  • warm up the milk to 176F (or 80C) before pouring it into the bowl with ginger juice

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Ah Lo wanted to bake for his classmates this Valentine’s day. Unfortunately, we didn’t have much time today because we spent a good chunk of time at Mr. Piggy’s friend’s RE&G party. We started in the morning, took a long break (party and then haircut) before baking. Didn’t start baking until the evening time. This is our first time making lemon bars, so don’t know how it will turn out. Will make another batch if the chef thinks it’s good.  screen-shot-2017-02-13-at-9-56-00-am

UPDATE: the lemon bars didn’t turn out the way I hoped (sad face). So we rushed to Safeway and got some sugar cookies to pass out to his class instead. I realized this is our last year we will be making V-day treats. Since Ah Lo will be going off to middle school next year and I don’t think middle schoolers pass out treats to their classes. Over the years, we made cards, baked, did all kinds of crafts together for V-Day (much better than store bought). I enjoyed spending every minute (with them) making the special treats. These great memories will always hold a place in my heart.

Just following the Chinese New year tradition – eat eat and eat some more. Here are some homemade CNY snacks/dessert in the last couple of days: 1) coconut glutinous rice cakes (年糕) 2) tea eggs (茶葉蛋) and 3) osmanthus cake (桂花糕).  img_5801img_5804img_5789img_5791