Wednesday, March 21, 2012

Baking Recipe: White Chocolate and Pomegranate Mousse Tart

I have been really excited and have been holding back a while now. Ah! finally I get to share this recipe with all of you. When Foodbuzz and Frigidaire sent out an e-mail asking for us to share our favourite Spring recipes, I jumped right on it and was praying really hard to be selected. After all, I have always wanted to take part in some fun cooking or baking campaign and this is just perfect.

This is my chance to work with another of my favourite fruit: Pomegranate. I just love those rich tangy ruby gems. Throw a couple in the mouth and it feels like candy pops, popping away. Juicy, sweet and above all delish!!
My main focus for this recipe is to allow the Pomegranate to shine. It sure sounds like Spring and perfect to move into a Summer treat as well. Another main ingredient here is the luscious smooth white chocolate. In my opinion these two will work out as a perfect couple. Slightly sweet and sour....yummm!!
For recipe: Click on image
The tart is filled with fluffy white chocolate mousse with pomegranate curd swirls. I have also decided to make individual white chocolate and pomegranate mousse tart to tantalize my family's the taste buds; where the bright flavours of pomegranate awakens their senses in every bite.

I hope you will enjoy them as much I did making them for you. Caution: These tarts might have you asked for more; so make sure to stash some away. To finish off, the tart is then garnished with some fresh pomegranate for the extra bite and kick and some topped with whipped cream. Bright flavours and light, perfect for any time of day.

Disclaimer: This post was sponsored by Frigidaire. When you check out Suzanne Goin's springtime recipes at, Frigidaire will donate $1 to Save the Children's U.S. programs. Plus, you'll be entered for a chance to win the new Frigidaire Range with SymmetryTM Double Ovens – featuring two large ovens (that can each fit up to a 28 pound turkey!), providing the flexibility to cook multiple dishes at the same time at different temperatures, so you can get more on the table at the same time.


Monday, March 19, 2012

Baking Recipe: Bailey's Oreo Mousse Cake

I could still remember that very day I turned 21 and it sure feels like yesterday. I used to have this mind set thinking that being 21 means I am adult and that I would  have my own say and way to do things. Boy, was I wrong about that! Regardless the age I am now, whatever it is I will still be mom and dad's girl and my brother will sure be their young little boy in their eyes.

Who knew right.. time flies and that now my younger sibling is 21 years of age. It's time for him to spread those Vulcan wings and explore the possibilities in the world. With the right attitude and mind set, I sure hope he continues to develop his character, staying humble at all times and always be my cute loving brother whom I adore and pamper till this very day.
Let me tell you a little about him. My brother loves his OREOS to bits. From ice-cream to pop-tarts. As long it is cookies and cream involved, you will see him taking a huge glass of milk and dunking those little choc nuggets in it. There is never enough of OREOS in the house.

Naturally, the cake I baked for him has OREOS involved. No, it won't be OREO butter cream or cream cheese frosting. I wanted something lighter and fluffy to go along with my ultra dark chocolate cake covered with a layer of BAILEY'S Chocolate Milk syrup. Hence, I felt that the OREO mousse will work out perfectly. On the outer layer, the cake is covered with rich semi-sweet soft chocolate ganache frosting.
For recipe: Click on Image
Doesn't this cake make you drool? Isn't it perfect for a 21st Birthday? The flavours of the cake is the ultimate combo. In a single bite, you will first taste the luscious silky semi-sweet chocolate ganache, then a hint of Baileys, then followed by the ultra fluffy cookies and cream or OREOS mousse filling where it's balanced all together with the rich aroma of dark, dense and moist chocolate cake. Now peeps, that to me is heaven.

Before I bid adios, needless to say that this post is dedicated to my brother who is a young man now. HAPPY 21st BIRTHDAY!!! Do continue to support me okay? Even though I can be nasty.. LOL..


Friday, March 9, 2012

Baking Recipe: Custard Cream Puff & TGIF!!!

Hoorah!! The weekend is here again. It feels like lately, I just look forward to weekends. The best time for me to just laze around, be lazy and do nothing. So you think right? Not quite really. Lately I spent a lot of time trying to meet up with my friends, hence the lesser blogging too. Also, my buddy from Melbourne will be coming back for a week.

Only one thing in our minds for sure. Eat, eat, and more eating. Then there is a ton of catching up on our usual girl.. (oops ladies now).. lady talk. That got me going through my travel photos and I have so many that I have yet share here in my posts. So slowly, I will try to draft posts differently and hopefully make it a more interesting read.

If you are interested to know, the photo above is a masterpiece though it's depicted from a famous artist's work. I was walking along the Yarra River, Southbank, down at Melbourne CBD, and stumble upon this guy who drew quite a number of art work on the pavements. Though the photo above has been slightly washed off by rain, you could see how much heart, tears and sweat was put into that single canvas of art work. Plus it's not paint. Hand drawn with chalks. AWESOME!!
You must be thinking, how is my custard cream puff related to the photo above? Well, there is no relation at all. However would it help that every where I go, or which ever country I am in, I would just walk into a bakery and get myself a custard cream puff or profiterole? This is one of my absolute favourite treats. I loved it as a kid and still love it till this day. Since I know how a cream puff should taste like, I sure hope you will enjoy this recipe of mine.
For recipe: Click on image
When I served it to my family, particularly my dad's first words uttered were "wow girl! this reminds me of the cream puff I had in London during my younger days". To know I jolted my dad's memory is fantastic.

After all I am really fussy about how my custard cream puff should taste like. Though it's a basic choux pastry; if baked perfectly, and filling is flavoured well, a simple custard cream puff could send fireworks into your brain. Plus, custard cream puffs should always be served fresh on the day itself. For additional kick, make sure to coat it will real good semi-sweet chocolate. Custard Cream Puff to me will always be a simple, classy light treat.

Have a good weekend y'all!!


Saturday, March 3, 2012

Baking Recipe: Raspberry Trifle Cupcake

This could possibly be your first thought "more cupcakes?" or maybe should try it with more enthusiasm instead "ooOo.. Raspberry Trifle Cupcakes?" It seems lately I have been bitten by the cupcake bug cause every time when I think of something to share with you, cupcake happens to just pop into my mind.

Okay perhaps I have gone out and not bake something this good in a conventional manner. Yes, I am aware a Trifle should be served in a trifle bowl and for this time I beg to differ. Isn't it fun to have some fun in the kitchen? It's sure a channel for me to relieve stress. The only thing I possibly dread most is cleaning up. LOL...
Basically this cupcake resembles to all the basic elements you find in a trifle. A good raspberry jam, custard and sponge cake. Raspberry Trifle is one of my dad's favourite festive dessert. So when he knew I baked them in a form of a cupcake, he went "really.. a cupcake?"
For recipe: Click on image
Now, this cupcake just needs a little effort, patience and love while assembling them. The baking part is easy, and if I say so myself; feel free to go with your found trusted vanilla cake recipe. And if you feel like using a pre-mixed instant cake mix, go ahead. Who's going to hold you to that? I sure wouldn't so long you get to spread the love of this little gem around. As for the custard, I cooked it from scratch and I think it's important to get a really good raspberry jam. The raspberry jam marry all the flavours together bringing the vanilla cake and custard to life.

Serve the cupcake with a cup of tea, espresso or even with a cold glass of milk. A perfect tea time treat as this cupcake is ultra moist and when you get towards the middle, you will experience the berry tangy taste softened by the mild luscious creamy custard. Let me tell you that the centre of this Raspberry Trifle Cupcake is the best part and it happens to be my new absolute favourite combo. Have a great weekend!!

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