If you ask me at any given moment, would I rather live in the past or in the present, I would unfailingly choose the past. My nostalgia can be overwhelmingly hopeless at times… as if I were clutching onto fragile branches of the past, while the currents of now and today are grasping at me, relentlessly pulling me deeper into turbulent water.
With two unexpected events that occured within the past two months– my grandma’s passing, and my brother’s wedding reception date set– I felt like I’ve been ripped away from what I’ve always known and thrown into the deep. While one is a cause for mourning and the other celebration…neither of those events did I ever expect to happen now. Continue reading →
I feel awfully behind when I post a pumpkin recipe in late December. By now, it’s been long forgotten, replaced by peppermint, gingerbread and eggnog flavours. But I can have pumpkin spice flavoured things all year long.
I heavily favour recipes that make use of fruit/vegetable purees, because I love the moisture it adds, in addition whatever nutritional content is left after baking. And it makes it qualify as breakfast food. Ahem. Banana, apple sauce, pineapple pulp, date paste, carrot, zucchini, avocado, it’s all brilliant.
I was lured by Averie’s
promise of the best pumpkin cinnamon rolls. As much as I love cinnamon rolls, there’s a certain amount of guilt I associate with biting into a warm, ooey gooey, buttery, sweet bun that makes it less enjoyable. Same goes for brownies. And so I was very light-handed with the sugar, resulting in a much less guilt-ridden treat.
Guess what guys.
I faced my demons. I baked yeasted bread, not quick bread. After my yeast failure two years ago, I’ve became satisfied with making loaves and loaves of banana bread. I was banana-bread obsessed for a good year (until I finally cracked the code!). But that will be a future post.
If you have a good mixer, putting together this bread will be a breeze. There is a preliminary step of making the tangzhong, a roux made from flour and water heated to 65°C. It makes the bread magically tender, soft and asian-bakery-like.
Continue reading →