Tie-dye steamed cake a.k.a. rainbow-colored puto

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"Tie-dye" is a process of dyeing fabric so that unique patterns are formed usually in bright colors. Sam was the one who brought the idea into our house. She tie-dyed some shirts and I even managed to photograph her at work. The idea of using the tie-dyeing technique on food is nothing new. If you Google "tie-dye cupcakes", you'll find links upon links to recipes with … [Read more...]

Microwave banana and nut cake with streusel topping

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Overripe bananas are best for baking banana cake. In our house, however, where bananas often disappear before they become overripe, I had to ask people not to touch the last two bananas to allow them to become overripe because I so wanted to try and make a microwave version of banana cake.I did last Sunday. Three cakes in mugs for Speedy, my mother and myself. None … [Read more...]

Microwave carrot cupcakes

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So, as I was saying... I’m experimenting on whether regular cake/cupcake recipes can be done in the microwave, period. Maybe just a matter of getting the setting and baking time right. And here's the result of the first experiment.I mixed a carrot cake batter using a recipe not meant for a regular oven. I poured the batter into three mugs, microwaved each for two … [Read more...]

Microwave chocolate cupcakes

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When there's just Speedy and me at home -- and that's five days out of every week -- I try to refrain from baking. And it's so darn hard to control myself especially when the itch to patter in the kitchen strikes. But a whole cake or pie (even small ones), a whole tray of cookies or brownies, an entire bunch of cupcakes or muffins... that's too much for two people.But … [Read more...]

Dulce de leche mini cheesecakes

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Now that we are again able to successfully make dulce de leche at home, my mind's running wild with all the desserts that I can make with it. Trifles, truffles, brownies and blondies... I'm hoping that these mini cheesecakes will only be the first among many dishes that I can create with homemade dulce de leche.I used day-old plain fudge brownies for the base of these … [Read more...]

Salted caramel cake

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When I saw a recipe for dulce de leche pound cake, my heart jumped. I adore anything with dulce de leche and I so wanted to make that cake. The problem is that it has gotten more and more difficult to make dulce de leche at home. For some reason, sweetened condensed milk is no longer what it used to be. There was a time when we would drop a whole unopened can of sweetened … [Read more...]

Kit Kat confetti cake

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It's our 20th wedding anniversary. When Speedy greeted me shortly after midnight, I exclaimed, "Imagine... 20 years of seeing you everyday..." And Sam interjected, "No, that's 20 years of feeding him everyday... No, no... that's 20 years of his tummy growing everyday."Whaaatever. Earlier last night, Sam and I made this cake. Kit Kat cake, it is called. I baked the … [Read more...]

White chocolate, lemon and poppy seed cake

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Last night, feeling in such a good mood to bake a cake, I started thawing the butter and preheating the oven only to discover that I was out of all-purpose flour. I was about to concede defeat when I remembered that I still had a bag of whole wheat flour. If a little cornstarch could be added to all-purpose flour to make cake flour, I wondered what would happen if I added … [Read more...]

Apple and raisin bread pudding

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Some people like to use whole slices of bread to make their pudding. They stack the bread in a pan, pour in the egg-and-milk mixture and bake everything together. Others cut the bread into cubes and mix them into the custard mixture. These days, I prefer to tear my bread into really small pieces and to allow them to soak in milk or cream for at least half an hour before … [Read more...]

Strawberry and cheese cake a la tiramisu

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It's similar to the classic Italian cheesecake, tiramisu, with the addition of fresh strawberries. And, instead of adding brandy to the coffee mixture that is brushed on the layers of sponge cake, creme de cacao was substituted. Much more aromatic and really heightens the chocolate-y flavors.Plus, for those who have issues with raw eggs (classic tiramisu uses raw eggs … [Read more...]