Bernie makes The Wildwood Brownies!

Made these brownies over the weekend, they are not wild, and they are definitely not made in the woods! Frankly, I don’t even know why they were named that, but I baked them after my last assignment on Monday and then got lazy to type a post on it till now. Heck, its exam period now and I’m writing/editing this post! =/

Bernie makes Old Fashioned Chocolate Cake!

Semester 1 of my Final Year has been hectic, so many MANY assignments to do and with only 3 weeks left to the end of semester! I don’t even know why there is a proportional increase to the year you are studying and the amount of assignments you have to do? Dang University and their excessive need for assignments!

Bernie makes Pancakes!

I’m ALIVE, celebrated Easter, having a week of holidays from Uni AND not having a holiday at all! It was more like ‘its time to clean up the house’, ‘time to go to Vic Mart!’ and ‘time to catch up on your work’ holiday! Furthermore I have a Genomics test on the first Tuesday back! Oh noes!

Anyway, I’ve been able to make/bake a thing or two during the Uni term and during the holidays so look out for them! Its not much but I’m trying~ I’ve also decided to become more proactive in my baking blog and post at least 2 entries per month (Hopefully!). So the first post for this month is pancakes~

Bernie eats Pine Gardens’ cakes!

After so many years visiting Ang Mo Kio (on my way to Primary School, eating there on weekends or shopping for shampoo at Red Tomato). I’ve finally gotten a slice, or a few slices of the famed Pine Gardens’ cakes on my last trip back to Singapore. Featured in the Straits Times a few times, they are namely famous for their Black Forest cakes.

Bernie makes Pineapple Tarts!

Update: I posted the aluminium presser picture in the Kuih Lapis post. Nothing big really!

So this is the continuation of the CNY post from… 2 weeks ago? Pineapple tarts with rather sour store bought pineapple jam. I’ve made open faced crispy pineapple tarts before (and eaten tons while visiting people) but the covered ones made with a soft crumbly pastry is best.

I made two batches using two different recipes, one from a newspaper cut-out from the Straits Times (Singapore) and the other from a post by Fresh from the Oven. The newspaper cut version in my opinion was too soft, and they kept crumbling and sticking to my fingers each time I needed to transfer them to containers.

Bernie makes Kuih Lapis!

Kuih Lapis, a small asian cake cooked layer upon layer until golden brown is a favourite among my family members during Chinese New Year. Since I wasn’t around for last year’s celebrations, I went on a baking spree this year to make up for my absence, and Kuih Lapis was on the list~

I’ve seen my mother make Kuih Lapis before, but it was a long long time ago. She didn’t like the tediousness of the cake as she had to prepare other dishes as well and that cake took up a lot of her time. Since I ‘had’ the free time (or whatever time I had after cleaning the house before CNY), I decided to give it a go, and the recipe didn’t look too daunting either~