Black sesame macarons

I made black sesame macarons some time ago. Tastewise, they were great. Visually, I have something minor to gripe about - they aren't greyish black! They are more of a I don't know brownish black shade. That's what irks me the most, otherwise, everything about these were pretty good.

Vanilla salted caramel and chocolate mousse

I think I am more suited to making cake based desserts, I can't seem to succeed with the mousse (gelatine) types of desserts. The taste of these mousse, although good, were not moussey-like. They were more of a richer texture than the softer melt in the mouth texture I was seeking. I used the recipe from here, and managed to get six tiny shot glasses and three half-filled big glasses.

Lindt 70% dark chocolate; salted caramel; triple mousse verrines.

Kim's Family Restaurant at Lorong Kilat

Lorong Kilat's been busy these days, what with the new shops that are sprouting along that small lane. Within the last few years, a Korean grocery shop (yay!), restaurants, ice cream parlours have opened there. Luckily for me, that area is within 15-20 minutes walking distance for me, and I find myself walking there more often for icecream, or even dinner with friends.

Banchans.

Grapefruit tarts and pumpkin apple muffins

Well, I've been lazy editing photos so I've a huge ton of photos left to do up. So far, I'm only touching on my food pictures cos I feel happy thinking about them. There's still pictures of friends and family to be posted. Perhaps on FB? Less editing to do thank god. (:

Here's some Grapefruit creme brulee tarts that were made when I was experimenting with dough and also, some pumpkin apple muffins that were made near Halloween, where pumpkins were in abundence. (:

Strawberry Shortcake

It was Daddy's birthday on Monday, I made a cake for him this year for his 51st! I compiled together different recipes to make the cake - the sponge cake from a website, the chantilly cream from a baking book, and the method of assembling it from yet another website.

This is my first ever whole layer cake, and I can't say it's that scrumptious (but hey on the bright side, at least I got some pretty decent pictures out of it! haha.). The sponge was alright on the top layers, but a tad dry and dense at the bottom layer. It could be that I overfolded the batter just a bit before baking. Bah. And it was a little tasteless on its own, it would have been nice if there was some vanilla or lemon zest added to the batter to enhance the flavour. But I learnt new stuff. So hopefully, my next layer cake would be an improvement!

Happy 51st Daddy and thanks for everything.