Whipped Cream Pound Cake
When I came back home last Monday night, I had this urge to make a pound cake! Call me crazy, but I did not know what came over me. All I know was that I wanted to bake a pound cake, so I heeded that call and went for it. I was not scheduled to go to the gym that day and all that thinking about cake perpetuated my lust to have it. The problem is, pound cake is very fattening because of all the sugar and butter that goes into it. Yes, truly fattening with a capital F. What I did was that I logged onto one of my favorite food blogs, Cookie Madness, and I found a butter-free pound cake recipe that I definitely needed.
The concept of replacing butter with whipped cream was interesting to me. I have always used butter in everything, and so I grew skeptical of the taste of this. I figured, anything “healthy” should be lacking in taste? Well, to my surprise it was not lacking in taste, but it has this lightness to it almost like a sponge cake. But unfortunately, somehow I over baked the cake, which really surprised me. The recipe called for 45-50 minutes. At 45 minutes the center of my cake was still wet, but the sides was not. The sides were brown and crisping because of the PAM cooking oil spray that I used. To continue, I left it for another 2 minutes in hopes that it would fully bake and unfortunately it over-baked!
Over-baked Whipped Cream Pound Cake
Father’s Day Weekend – Blondies and Bundt Pound Cake
Instead of getting a cake for my dad, I figure I would make him one! He loves my blondies and he loves pound cake, so I figure that’s what I should make! Now normally when I make pound cake, it’ll be in a 9×5 cake pan, but this time I want to make it in the bundt cake. I’m sure the eating experience would he the same, so I took my chance and went for it!
The recipe that I used is from The Repressed Pastry Chef.
I added a couple of ingredients like walnuts, because my mom was dying to have some, and my precious corn syrup and cinnamon.
Bundt Pound Cake
Afternoon Madness (Part 1): Blueberry Crumb Muffins
On this lazy Sunday afternoon, right about 2PM I woke up to the sound of my father beating down on my bedroom door calling me for lunch. I walked out of my room looking like a mad witch and glanced over at the dining room table. My brother and my father were already settled in their seats eating, and they turned their heads to look at me as I was passing by to the bathroom. A look of disgust was plastered all over my face as I exclaimed that I refuse to eat that for lunch. My father was speechless and looked angry since he made several attempts to wake me up just so that I can insult the food that he made. That was wrong on my behalf, but there was just no way in the hell I was going to eat cow stomach/tripe, scrambled eggs, and some veggies.
After I washed up, I opened the refrigerator and saw whole milk and blueberries. After standing there about a couple of minutes, I decided to bake blueberry crumb muffins. I remembered my co-worker Khris told me that he had a failed attempt with those muffins on Mother’s Day, and I had promise him that I would make some to show him. I have never made it before, but I wanted to see what he experience and see if I could succeed where he has failed. Now, I’m not a fan of eating blueberries straight up, and I’m also not a fan of whole milk, so the logical thing is to make use of both.
One of the recent food blogs that I enjoy reading now is My Kitchen Cafe. I came here to look for a blueberry crumb muffin recipe and I did just that! The recipe seems simple enough so I decided to go with that.
I tweaked just a little bit of the recipe, but otherwise it would be the same!
Blueberry Crumb Muffins
Blueberry Crumb Muffin Right out of the Oven
Cafe Zaiya Bakery – East Village, NY
Cafe Zaiya
69 Cooper Square
New York, NY
I apologize for the lack of posts! I’ve just been very busy, but I always have blogging on the back of my mind. I will try to update whenever I can even though if the posts are short.
I am a big fan of bakeries! When I’m in the East Village, I always make sure I stop by Cafe Zaiya for their sweet unique pastries and bubble tea. The price is a little on the expensive side compared to a bakery in Chinatown, but it’s worth every penny. I must admit that it isn’t the first time I’ve been to this cafe, but it’ll be my first post on it!
So I picked up a few pastries and I would like to share them with you. Sometimes I don’t even know what I’m buying, but I know it has to be tasty because it looks it! If you guys know the name of the following pastries, please let me know!
Black Sesame Bun w/Red Bean Paste
Close up of black sesame bun w/red bean paste
Char Sui Bau (Steamed & Baked Roast Pork Buns) Comparison
So after reading that article from David Carr about Char Sui Baus, aka Roast Pork Buns, it just made me want to go get some. Thats just what I did this weekend. Since I live near the Flushing, Queens area, there’s a slew of bakeries to choose from. There’s the bigger names in bakeries like Tai Pan and then there are just very local/family owned ones. I prefer the local ones of course rather than the chains. Their prices are usually cheaper (of course the ones in Chinatown in Manhattan are still cheaper compared to Queens) and some times their food is just higher quality. I passed by this Bakery named Maxin Bakery and I’ve been meaning to stop in there to try it out. Its not a very big place with only 3 tables or so but the food looks great.
Now the real reason why I stopped in there is because of my Char Sui Bau craving. So I went and bought a bunch because one is just not enough for me. There’s two types of these Pork Buns, the Steamed ones and the Baked ones. Its so difficult to choose until you taste the difference and really its more of a matter of personal taste than anything. Some prefer steamed and some just prefer baked.
Char Sui Bau (Roast Pork Bun) Steamed
Char Sui Bau (Roast Pork Bun) Baked
More after the jump!
