#maybe paul hollywood's recipe? i dunno
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After years and years of watching GBBO I finally had a go at baking (and eating) a victoria sponge and it was de-li-cious. It's such a simple and comforting cake, color me impressed!
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Quick bakes: week of 5/4
https://www.foodandwine.com/recipes/coconut-arborio-rice-puddingOther than breads, I have quick bakes throughout the week to satisfy my sweet tooth, so here’s a new series.
Tuesday 5/5: black sesame mini cheesecakes
I found a white hair in my hairbrush, cue panic. I figure I need more black sesame in my diet, so what better way than to make mini cheesecakes? My ramekins had more capacity than I expected and I couldn’t wait for either to completely cool before I ate them.
Who am I kidding...I ate one warm right out of the oven. Not sure why there’s such a stigma against eating warm cheesecake!
Recipe: matcha mini cheesecakes with white chocolate covered strawberries from Jo Cooks
Wednesday 5/6:
Bake 1: Paul Hollywood’s soft treacle parkin
I dunno, I was looking forward to this bake and slowly got all the necessary ingredients, but the ginger (and he wanted 20 grams in the full recipe) was too strong! The smell and the texture were okay, but I just couldn’t finish. It makes me question whether I really like gingerbread. Maybe I’ll use leftovers as the base for the gingerbread no-bake cheesecake.
Bake 2: coconut microwave mochi donut
This could be a fail I suppose, I didn’t produce something donut-shaped. I was trying out my theory that my ramekin could be a makeshift donut pan. I think I realize that I would need more batter - I barely had enough to fill 1/4 of my 7-oz ramekin.
Looked terrible, tasted good, because it’s hard to go wrong with mochi.
Recipe: 1-minute microwave chocolate mochi donuts from Kirbie’s Cravings
Thursday 5/7: coconut haupia
This was pretty straightforward, I needed to use up coconut milk from coconut milk bread and this was a fast recipe that was hard to mess up. I didn’t even bother for my soft set pudding to cool - tasted just like the haupia I had in Hawaii.
Recipe: haupia from Wild Wild Whisk
Saturday 5/9:
(1) Shibuya honey toast
I had a toast like this when I visited San Francisco last summer, and it was amazing because the individual bread cubes were coated and baked in butter (though I didn’t know how it was made at the time). Here I was lazy and basically coated milk bread in honey butter and heated them with a pan, so the flavor wasn’t as infused. Maybe I’ll give it a more serious go next time.
Recipe: Shibuya honey toast from Chopstick Chronicles
(2) Coconut rice pudding
Originally I was thinking coconut mochi, but after putting together the fermenting rice flour for puto I only had a tiny bit of coconut milk left, and I was craving rice pudding. It was simple to make and so perfectly delicious when warm, especially for today’s cold weather.
I forgot to rinse the rice and save the coconut milk for after the rice cooked (probably to keep it from evaporating) and it was still fine. 1 tablespoon of sugar for a half recipe was still a tad on the sweet side, but I did have a bit of jasmine in my final product so that pleasant surprise made me happy.
Recipe: coconut arborio rice pudding from Food and Wine
#mini black sesame cheesecake#microwave coconut mochi donut#quick bakes#soft treacle parkin#coconut haupia#shibuya honey toast
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