. The Tasting Palette .

I don't think I did treasure the luxury of time I have for cooking and baking till I started work. Right now, cooking and baking seemed like far away entities. Weeknights are spent having dinner, relaxing before I fall into deep slumber. Weekends are so precious; I have a whole list of things to do and baking and cooking can be rather time-consuming and tiring. Nonetheless, I hope to squeeze in time for my favourite activities whenever possible.

Now, I shall savour my last effort at baking before the start of work: Carrot Cupcakes with Cream Cheese Frosting. I got the recipe off Nigella Lawson's How to be a domestic goddess. After comments on how my burnt butter cupcakes could taste better with cream cheese frosting, I've decided to please everyone by baking these old-time favourites.

I love how the cupcake puffs out. I love that the cupcake alone is not too sweet. I love that the cupcake has extra zesty frosting cause I added an additional lime to the mix. I love and adore my cupcakes!

On another note, I've finished using my pretty, checkered cupcake paper holders. (The ones that I bought from Japan) I knew that I should have gotten more. Then again, my supply will still run out. It's definitely a valid excuse to go back to Japan. To get more adorable cupcake paper holders!

Single puffy cupcake

Rows, and rows of cupcakes!

. My Tasting Palette .
. In celebration of food and dining experiences .
Contributors Po simin Treats for a moody soul 1st year celebration at Garibaldi Pleasant tea-time treats A week of cooking and baking Peanut and Coriander noodlesStrawberry ice-cream f... First Attempt at Penang Laksa of dinners and my new mixer Delightful macarons.. and the not so delightful ones Latest Loves... Japanese dnner to celebrate father's day Interests Indulging myself in food porn (online or food magazines) Exploring and discovering new restaurants Dining and chilling out with my loved ones Baking and cooking over the weekends Sharing my love for food with others Wishlist Desserts by Pierre Herme- Written by Dorie Greenspan Vanilla bean pods (one can never have enough) Valrhona Cocoa powder Valrhona chocolate Macarons from Laduree and Pierre Herme Madelines mold Pretty cake stands (I only have one and only one) YUZU from Japan! (They taste great in almost anything) A food tour to Italy and France Opportunity to study at Le Cordon Bleu	Thursday, August 09, 2007 Carrot cupcake with cream cheese frosting I don't think I did treasure the luxury of time I have for cooking and baking till I started work. Right now, cooking and baking seemed like far away entities. Weeknights are spent having dinner, relaxing before I fall into deep slumber. Weekends are so precious; I have a whole list of things to do and baking and cooking can be rather time-consuming and tiring. Nonetheless, I hope to squeeze in time for my favourite activities whenever possible. Now, I shall savour my last effort at baking before the start of work: Carrot Cupcakes with Cream Cheese Frosting. I got the recipe off Nigella Lawson's How to be a domestic goddess. After comments on how my burnt butter cupcakes could taste better with cream cheese frosting, I've decided to please everyone by baking these old-time favourites. I love how the cupcake puffs out. I love that the cupcake alone is not too sweet. I love that the cupcake has extra zesty frosting cause I added an additional lime to the mix. I love and adore my cupcakes! On another note, I've finished using my pretty, checkered cupcake paper holders. (The ones that I bought from Japan) I knew that I should have gotten more. Then again, my supply will still run out. It's definitely a valid excuse to go back to Japan. To get more adorable cupcake paper holders! Single puffy cupcake Rows, and rows of cupcakes! link \| posted by simin at 6:37 PM \| 0 Comments: Want to Post a Comment? back to main page
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