I’m pleased to finally announce the launch of my new baking business: Sweet Lorraine Bakeshop!
My products currently include some of the best cupcakes you’ll ever have, as well as some cookies and bars that I’ve developed throughout the years. Please do check it out »
Much to the horror of my thighs, I’ve started baking again. It began when my sister asked me to bake a cake for her baby’s baptism party on Sunday. I decided that not only would I make my tried-and-tested Chocolate Mousse Cake (from Nigella Lawson’s How to Be a Domestic Goddess
The cupcakes were delicious. I cut down on the sugar in both the cake and frosting recipes, and they were still fantastic. Soft and moist and very light. But the best part was icing them.
I only have a very old, very cheap hand-me-down plastic icing decorating kit, so it was quite messy, but the cupcakes came out so pretty. Sorry, no photos- but I served some to guests last night, then sent the rest to various family members- and they were all gone before I could remember to photograph them!
Anyway, what I really want to say is that I LOVED piping the frosting. Even with my hot hands, even hotter kitchen, and el cheapo of the cheapest decorating sets, I had such a blast doing it. Now I want to buy a new set- but I need some advice. Should I order one of these?
…or stick to a more traditional set like this?
Your comments and suggestions please!
I’ve been down with a nasty cold and a nasty toothache- and that plus the heat equals much less kitchen time for me. Still, the deliciousness goes on in the world of food blogs, and I list for you here my favorites this week:
Being sick always brings forth my sweet tooth somehow, and I swear I’ll make Smitten Kitchen’s Caramel Walnut Upside Down Banana Cake as soon as I can bear to be back in the kitchen for more than five minutes. Seriously, this cake looks like it might even be worth airconditioning my kitchen for.
Then, of course, there’s Christine’s Simple Strawberry Trifle, which just oozes coolness and sweetness and tartness, and looks like the perfect summer snack right there.
My favorite Pioneer Woman has a recipe up for Carrot Sheet Cake with pecans in the icing. I don’t own a sheet cake pan (my oven is too small, sigh), but I’m considering making this in several layers and sandwiching them together with more icing… mmm.
And finally, this one has nothing to do with food, but please see this photo over at Dooce. It’s my favorite photo of the week, maybe the year.
Yay, it’s the roundup of Lasang Pinoy 23: Crockpot Cooking! Finally.
First up is Dhanggit’s Kitchen’s Devil’s Beef Stew Blazing in my Cracked Pot, “devilish” because of its outrageous spiciness. Is it also devilish because of the amount of rice you’ll eat with this mouthwatering looking dish?
Here we have I can do that’s Pata Tim. Whoever it was who invented Pata Tim, a tasty Chinese dish of the softest pork imaginable, is a genius. Oggi definitely had a stroke of genius when she decided to make it in a crockpot. Mmm….
Next up is Snug’s Pork Estofado, slow-cooked with saba bananas and served with crusty french bread to sop up all of that lovely looking sauce. Okay, we’re getting too hungry now…
Now, feast your eyes on ISKAndals’ Braised Pork Spareribs, one of the simplest recipes I’ve seen- made up of just pork, garlic, soy sauce and sugar- and oh so gorgeous. You just know that meat is falling off its bones…
Homemade green tomato relish is the “secret ingredient” in Cooked From the Heart’s Rib Ends Braised in Green Tomato Chutney, creating an explosion of sweet, spicy and tangy flavors. We’re talking star anise, cloves, cinnamon, and szechuan peppercorns, people.
And finally, here’s my very own entry, Pinatisang Manok, which I wrote about here- and my husband is already asking for again.
Thank you so much to everyone who joined in and supported this Lasang Pinoy. These are all recipes I can’t wait to try out myself!
Pinatisang Manok, or Chicken cooked in Fish Sauce, is a dish I’ve been itching to try, ever since I saw its recipe in the Let’s Cook with Nora
My crockpot was perfect for the job. In true lazy-cook fashion, at 10 a.m. I put the chicken in its frozen state with about 1/4 cup of good thai fish sauce (patis), a teaspoon of chopped fresh ginger, set the crockpot on low, and went back to bed.
Four hours later (around 2 p.m.), I added another 1/4 cup of patis and another teaspoon of chopped ginger.
At 7 p.m. (we were expecting guests at 7:30), I added some chunks of green papaya (from our tree!), a tablespoon of rock salt, and a few more dashes of patis to the already awesome smelling pot, and started the rice.
At 7:30 p.m., we sat down to a lovely dinner of this:
Okay, so crockpot cooking doesn’t give you the prettiest dishes, but oh- the flavor! The chicken, tender and juicy, was falling off the bone… the “sauce”, made up mostly of the chicken’s own juices, was tasty and not fishy at all… the green papaya was still a little crunchy, but that’s how I like it.
Taken with lots of sticky white rice, it was a very comforting, very filling meal.
