If you are looking for an absolutely sweet gift for a girl, this is it. Seriously, what can be cuter and sweeter than a box filled of jellyhearts? I thought it was something that only exists in Pinterest until my brother’s girlfriend brought us a box of it.
Imagine how much I gushed about it! This box of 20 jellyhearts can melt anyone’s heart. The strawberries are cut to look like hearts and that there’s a layer of cheesecake that’s sandwiched between the cookie crust and strawberry jelly. One piece is not enough!
These jellyhearts can only last a few days, as no preservatives are used. One box of 20 pieces costs $18 and you can order it via this phone number: 9459 7711. I don’t think they have a website or provide delivery, so you have to collect it from Novena.
I feel like attempting to bake this one day. Will share it if it is a success. 😛 Have a great weekend!
Upper Thomson Road has been pretty happening these days. Ice cream stalls are popping out like no one’s business much to my delight! Muahaha I am only a few bus stops away from my earl grey ice cream.
Somehow I can’t decide which I like more.. Salted Caramel’s version was mild and thus soothing, while Udders’s was strong like TWG tea. Another winner was Udder’s alcoholic Bailey’s & Bourbon!
Other things I like include The Prata House, Meng Kitchen’s minced meat noodles (a few stalls down) and prawn noodles at Long House. La Petit Cuisine is nice too if you like to have some French food that’s quite affordable.
I have a special liking for Dino Cake House & Cafe too. Maybe it’s the old good times, or the fact that the fried rice ($4.80) still tastes the way it did 10 years ago. It is a simple dish that is made special by its fragrant balacan chilli and thin shreds of cucumber.
It’s always nice to go back to the traditional desserts sometimes. Nothing too fancy or sweet. Just good old dessert. We went to try a few desserts that day and I thought the rum cake roll ($2.50) was pretty unique. It looks like a traditional cake roll with the cream, cake and peanuts, but it has a piece of chocolate in the middle. Wish we could taste more of the rum though!
The bite-sized apple crumbles ($1) were so cute! As tiny as they were, they had plenty of crumbly toppings and chunks of apples inside. They were not too sweet, so I would have definitely taken a few more if I wasn’t stuffed.
- Salted Caramel – 246F Upper Thomson Road
- Udders – 246D Upper Thomson Road
- The Prata House – 246M Upper Thomson Road
- Meng Kitchen 日夜小厨 – 246B Upper Thomson Road
- Long House – 183 Upper Thomson Road
- Dino Cake House & Cafe – 257 Upper Thomson Road
The midnight baking itch came and we baked ourselves a huge piece of mango cake. This was done with our favourite Fruit Paradise mango tart in mind.
It was just four easy steps to bake this yummy cake for beginners!
1) We used Betty Crockers’ yellow cake mix to bake the cake according to the instructions on the box
2) After the cake has cooled down from the oven, we cut the mango into thin slices
3) Whipped a can of full cream to get whipped cream. (2 important tips we learnt: always make sure your can of full cream is cold and do not attempt to whip this without a mixer unless you want a full 1 hour arm workout)
4) Spread the whipped cream on the cake before placing the mangoes on top.
Looks aside, the cake tastes great! The most difficult part was cutting the mangoes into equal size and placing them neatly on the cake. We are definitely going to attempt this again with other fruits and use a baking pan that allows us to slice the cake horizontally. It will taste even better with more cream and chopped fruits between layers of cake! Hmm maybe we should attempt to add a layer of jelly on the mango too. 🙂
Do drop us some tips/suggestions if you have any!
This pale pink sponge cake is an excellent interpretation of lychee martini! It looks and tastes the way I would have it if I have magical power (or talent in baking) to transform a lychee martini into a cake. The sponge cake was layered with fresh cream that had chunks of lychee and a slight alcohol aftertaste. We should all support great heartland bakeries! $25 for a 0.5kg cake.
Pine Garden’s Cake
Blk 529 Ang Mo Kio Ave 10 #01-2369
Mon – Sun: 8:30 am – 9:30 pm
I finally tried the tarts at Fruit*Paradise over the weekend! I am always a little wary about desserts that look too pretty because they are potentially a huge letdown if they don’t taste as good as you would imagine it to be. We went for the $9.80 set which allowed us to choose any tart on the shelf along with a hot or cold drink.
The mixed berry chocolate tart and banana chocolate tart were great with the generous portions of fruits and cream, but the mango tart was the best. We unanimously agreed that it was the only tart that we wouldn’t mind having a second piece because the taste was deliciously light with the cream, mango and yummy crust. With that said, all of them taste too sinful to enjoy often. Too much cream & sugar involved!
Orchard Central #05-51/52
It was fun strolling around Chinatown last weekend to look for the traditional mooncakes at 大同饼家 Tai Thong Cake Shop. I was there for the ordinary mooncakes – no snow skin, big fancy hotel name or special flavour. Reasonably priced at $8.50 a piece for Five Assorted Nuts and $9.50 for Lotus Seed Paste with Double York, it was no wonder there was a queue.
They definitely nailed the Lotus Seed Paste with Double York mooncake which was rich, creamy and not too sweet. I have no idea why The Straits Time featured the Five Assorted Nuts flavour though. The taste was just funky to me and I love nuts! My mum said that it’s a very traditional flavour but good food transcends all generation right?
Anyway, have a great Mid-Autmun Festival tomorrow with mooncakes & lanterns! 🙂
Tai Thong Cake Shop
35 Mosque Street
Homemade Nectarine & Pistachio Crunch Layers
In need of a midweek booster to get through the week? This fun & easy recipe only took me 15 minutes to prepare and there are so many ways you can tweak the recipe to incorporate different fruits & nuts.
50g breadcrumbs (I cut a slice of bread into tiny pieces & baked it for 5 mins)
25g fruit muesli
50g demerara sugar
25g shelled pistachios, finely chopped
500g Keiko‘s custard cream
500g fat-free Greek yoghurt
2 tbsp honey
4 ripe nectarines, stoned, thinly sliced
1) Mix and bake the breadcrumbs, muesli, sugar and pistachios together in the oven until they are crisp and golden brown (aprx 8 mins). Remember to stir mid way so that they are evenly toasted. Cool once done.
2) Beat the custard with the yoghurt and sweeten with syrup or honey.
3) Layer the mix in 1) and 2) with nectarines and you’re done!
The less sinful dessert 🙂
Recipe from BBC GoodFood magazine (Asian edition, July issue)
PS: We found these retro Sinalco cups when we were cleaning up the storeroom!