I’m generally wary of no-bake cheesecakes, but I there’s always an exception to the rule. Find the recipe here!
My dad has the terrible luck of having his birthday very close to Father’s Day. Which means he only gets one party and unlike being born close to Christmas (my sister), he only gets one present.
Anyway, a few days ago, he came home with a pack of strawberries. He bought them from the same guy he buys oranges from and they were at least 30% less than the price in the market. Score! That is, until we realize it’s very close to going bad. Eek!
I was thinking of baking him this cake for his birthday, but since the strawberries were impatient, this became a Father’s Day cake instead (albeit a day late).
Happy Father’s Day, Papa! Expect another cake for your birthday!
I first tasted mochi ice cream last year at weekend market. It was a new concept then - at least for me. Fast forward a year later and a bunch of copy cats are popping up. Could this be the new milk tea?
Recipe from here. To create the pinkish color, I added a drop of red food coloring.
One day I woke up and I thought I had made this cake the night before. I walked to the kitchen, excited at the thought of having something sweet for breakfast and found an empty fridge. I dreamed it all! Naturally, I hauled my ass into the kitchen as soon as I had the time and made this cake. It was very satisfying. Quite literally a dream come true. (Hardy har har.)
My sister thinks this looks like Pac Man. You see it too, no?
Who knew ice creams were so easy to make? They taste like the brands available at grocery stores - probably even better.
Recipe from here minus the stracciatella because I forgot to add them. Oh well, another reason to make this again. I made mine without an ice cream machine thanks to this great how-to guide from David Lebovitz.
So pretty, no? Charlottes are either made with sponge cake or lady fingers or more traditionally, bread. I chose to go the lady finger route because I thought it was more aesthetically pleasing. Ah, shallow me.
This was surprisingly easy to make. I didn’t have a springform pan so I cut an OHP sheet (that’s the plastic stuff used for overhead projectors. Kids, this was what we used for class presentations before Powerpoint and laptops became the norm.) into half, taped one end to another, formed it into a circle and taped the ends again. Simple, but effective.
Recipe for strawberry cream from here.
Looks easy enough to make, right? Batter in pan. Wait to finish cooking. Eat. I must have done something wrong because it took me three tries to make a cake than isn’t burnt to death. There’s such a fine line between delicious brown and burnt black with funnel cakes.
But it was worth it. Yes, sir, it was.
When I was very young, I had a favorite bakery that baked my favorite cake. That cake was a strawberry shortcake. It doesn’t look anything like a normal strawberry shortcake. For one thing, instead of biscuits, it used a light chiffon cake. And instead of cream, strawberry frosting. So technically, it was a strawberry cake, but I was young and I didn’t know better and for years I would reject every other strawberry shortcake offered to me because it didn’t look like the one from my favorite bakery.
Anyway, this favorite bakery started offering this cake less and less until finally it stopped selling it altogether. When my mom asked why, they said that it was because the prices of importing the strawberries were getting unmanageable. They just couldn’t afford it anymore.
This strawberry shortcake is not my favorite cake. It is in fact a real strawberry shortcake with biscuits and cream and fresh strawberries. Until that favorite bakery finally figures out a way to bring back my favorite cake in their stores, this version will have to suffice.
Recipe from here.