I’d never made brioche before and thought it a good idea to try the recipe from Delicious Days. The only problem was that I didn’t have fresh yeast and had no idea how to shape bread rolls without all the folds and creases.

The results were a little disappointing. The brioche rose so much that they had caps (kind of like the way scones split in the middle). The texture was also on the tough side.

I have no idea if this was because of the dry yeast, my poor bread shaping skills, my having overworked the dough or a combination of everything. I’d like to try this recipe again, but perhaps after I get more practice in bread making.

I was intrigued by this apple pie when I came across it in Nigella Lawson’s How to be a Domestic Goddess. It is completely encrusted (lame pun intended) in pastry dough - definitely not your usual apple crumble pie or lattice apple pie.

Having had one bad experience with the same pastry crust, I went against my better judgement and gave the recipe a second go.

The pastry turned out better than my first attempt, but I won’t be using this apple pie filling again. Although the finished pie looks rather impressive with very promising ingredients in the filling - pureed apples & apple chunks pan fried in butter, I found the apples a tad chunky. The texture was not at all what I’d expected it to be.

For my sister’s 25th birthday …

Two-layers of cake sandwiched with lusciously smooth cream cheese frosting …

Loaded with shredded carrots, walnuts and raisins, smeared with cream cheese frosting. It was truly yummy!

Available for Purchase: 9-inch Carrot Cake @ a Price of S$60.00