21st Party *~\o/~*

I’m never really one for throwing parties or holding events with the centre of attention being myself – this was actually my first birthday party that I can remember. But our exams were so close to my birthday this year that I couldn’t treat my friends for the incredible things that they got me and things that they did to celebrate this big milestone in my life with me, so what else can I offer but food I make from the heart?

I took a while to plan the menu, shopped and bought what felt like the entire supermarket and catering shop and then lived in the kitchen for a few days before the party. I’m not sure how to write this post – elaborating on every recipe would make this a novel hahaha and I didn’t even take a single photo of the food table!!! Not one!! Was too busy trying to make sure things were going well that I didn’t even take that many photos of my friends 😦 So I have no record of how the food looked like all laid out, except in my head.

Here’s what the menu looked like:


  1. Penne Aglio Olio with bell peppers and mushrooms
  2. Salad with honey-balsamic dressing, feta, walnuts and cranberries
  3. Cold soba
  4. Egg Mayo Sandwiches (worst item on the menu, didn’t like it myself)
  5. 4 fingers chicken wings (catered; mum queued for so long for this, <3)
  6. Chicken pie ordered from my favourite shop in pasir ris, thanks dad for collecting it ❤
  7. Homemade salsa and tortilla chips (store bought)


  1. White Chocolate Cheesecake
  2. Blueberry Apple Pie Bars
  3. Chocolate cupcakes with chocolate cream cheese frosting
  4. Cookies (Snickerdoodles and oatmeal raisin)


  1. White wine sangria
  2. Assorted drinks which friends helped to buy (<3)


And I don’t really have photos of the food while baking too, so ahh this is just gonna be a garbled collection sorry :((



Blueberry Apple Pie Bars 1

Blueberry Apple Pie Bars


Oatmeal Raisin Cookies



More Snickerdoodles 🙂

Aaaand that’s all the photos I have. Argh pulls hairs out but no choice luh. But the planning process was equal doses of fun and exhausting, I planned out an exact schedule and stuck to it, and I smelled like cooked food for 12 hours or more a day. Hahaha

Thank you all friends & family for coming and for all your love, I love each and every one of you ❤ Thanks esp to my mum for all that you’ve done, my brothers for being there even tho Clement couldn’t come cause of army (arghhhhh army), Benz for buying me balloons, Dill for being my music and transport man, Dawn and Gw for coming earlier to help me set up ^^

Time to be a big girl now, with 21 years behind me :’) Here’s to even more amazing years ahead, I’m ready to be brave


Snickerdoodle Cookies!

Hello again!!

My first internship ended yesterday so I decided to bake for the people I met there! Made these Snickerdoodles, which were supposed to be for the people at the firm, mine and the junior batch of the LSIRC Exco, as well as for my wives but they disappeared so fast I’m sorry my Exco didn’t get to eat it!

But it’s okay we had so much food at the BBQ anyway, (which btw Doug’s house is freaking gorgeous I want to have a tree I can climb that’s sticking out in the middle of my balcony that’s bigger than half my current house!!!)

Kept some for my wives at our staycation 🙂 These girls have been with me since primary school, SY since p1, and I am so heartened to know that there are friendships that won’t change and will always stay no matter what.

small doodles 1No real nice photos cause I made the dough when I got home from (trying to) give tuition on thursday night, kept it in the fridge to develop its taste and texture and baked them at 6am on friday (ytd).

I say trying to give tuition cause there was this huge screw up with 190 where it didn’t arrive for more than 15 min when it usually needs to come every 2-3 min because that’s just how many buses it takes to accommodate the volume of people taking that bus from town. So I could only get on the 4th (!!!) bus that came afterwards, by that time the jam along the PIE was insane so I only got to my tutee’s place 1 hour later than I was supposed to and it was going to be her bedtime soon.


So I’m going to her place twice next week. And speaking of tuition, it really has been a challenge trying to juggle 2 tutees while interning but I’m glad I got through these 3 weeks unscathed and fighting 🙂

I’m glad I got through these 3 weeks unscathed and fighting 🙂 Internship was a real intense experience and I really learnt so much and am really thankful to have been given the opportunity.

doodles 2I’m really happy with how they turned out!! Soft, chewy and cinnamon-ey ahh ♥.♥

doodles 3They disappeared in the office so fast hahaha I was very happy they were so well received also hehe yayy thank you guys for showing lotsa enthusiasm ♥♥

Although the next time, I will – remember that sugar means both white and brown sugar.. and not only add brown sugar to it. And perhaps bake it at a higher temperature for a slightly shorter time. This time I mostly baked at 150 degrees celsius for 11-12min cause my oven is really prone to being too hot (stuff) but it was okay this time!

Got the main recipe from Ambitious Kitchen , and here’s the recipe below with my slight edits.

Brown Butter Snickerdoodle Cookies

  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 1/2 teaspoon cinnamon
  • ¼ teaspoon of salt
  • 225g unsalted butter
  • 1¼ cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg plus 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 tablespoon plain greek yogurt used thickened cream because I had it and was lazy to head out to buy
  • For rolling mixture:
  • 1/4 cup sugar
  • 2 teaspoons cinnamon
  1. Melt butter in a saucepan over medium heat. Whisk the butter continuously while the liquid butter begins to foam. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool. (Do this step first so that butter has time to cool and will not cook the eggs, rather than the other way round in the original recipe)
  2. Whisk together the flour, baking soda, cream of tartar, 1/2 teaspoon cinnamon, and salt in a bowl and set aside.
  3. With an electric mixer (I just whisked manually), mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt cream until combined. Add the dry ingredients slowly and whisk on low-speed just until combined.
  4. Chill your dough for 3 hours or as long as possible in the refrigerator (important!), or place in freezer for 30 minutes if you are super eager, although the same results cannot be promised. You want the dough VERY cold. If you desire a ‘puffy’ cookie, place them in the fridge overnight.
  5. Preheat the oven to 170 degrees celsius. Once dough is chilled measure about 2 tablespoons of dough and roll into a ball. Meanwhile mix 1/4 cup sugar and the 2 teaspoons cinnamon in a bowl. Roll balls in cinnamon-sugar mixture. Place dough balls on cookie sheet, 2 inches apart. (Cookies will flatten out while baking)
  6. Bake the cookies 8-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Bake longer if you like crispier cookies. Cool the cookies on the sheets at least 2 minutes. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely.

Yums that’s all! Just got back from the staycation (and omakase burger lunch omgahh friess and burger) and really sleepy now, gonna take a short nap before heading out for Mars’ party! Bye!!

TWD: Cantuccini!

Very happy to finally be able to post on time yay!

I wrote this post last week as I’m currently (I hope) selling my soul  studying fervently in hope that I’ll get through this sem’s exams alive. Wish me luck 😥

Anyway, this week’s Tuesdays with Dorie challenge was Cantuccini, also known as Almond Biscotti, a classic Italian biscuit. Wikipedia just told me that Biscotti is the plural of Biscotto, so does this mean that the plural of soprano is soprani? xD #english #myfirstlanguage

This is the end result!

I love how participating in TWD challenges allows me to learn about so many different kinds of food and methods I’d never have tried on my own. I love exploring the lesser known sides of home baking (in Singapore at least), going beyond cupcakes, muffins and cakes.

I actually made this twice, because I majorly messed up the first time.
What did I forget to add? SUGAR!!! 😥
I added it in desperately when I already had my dough formed, and valiantly tried to massage the sugar into the dough but I thought I failed terribly because the dough was sooooo incredibly sticky and was super rough all over. So very very sadly, I threw it all out (nuuuu my almonds, I tried to wash the dough off the almonds but what I got was a pile of very soggy almonds with wet dough stuck on them)

I attempted it again the next day when I bought more almonds, and I realised the stickiness wasn’t a product of me forgetting to add sugar! The dough also got really really incredibly sticky and I had to keep flouring my hands and the table/counter so that I could touch it without getting a chunk of dough stuck to me.

Ckay (sweetandthatsit.blogspot.ch) commented on the Cantuccini P&Q thread on TWD saying that we can consider reducing the number of eggs used from 3 to 2 or 1, and I think I shall give that a try next time! Thanks you 🙂

They turned out super crunchy and hard, which I also wasn’t sure was right, but after checking with Wikipedia again (woops) which said they’re usually meant to be dunked in a drink, I’d categorise this as a success! They are really great with a cup of coffee!

My attempt at food styling. Haha looks like I’ve some improvements to do xD

Dino pointed out the rather puny pieces of ice hahahaha it’s cause I took so long taking photos that the ice in my coffee melted woops damn it.

Head over to Tuesdays With Dorie – Cantucinni to view everyone’s creations!!

;_; now back to study 😥

I scheduled a post for the TWD post in 2 weeks tho, hehe hardworking!!

Gingerbread Boys, Girls and Reindeer

I’ve been mad busy with the upcoming ALSA Conference (can’t believe the delegates are arriving in 6 days!!) and also went on our first family holiday in a really long time. My family doesn’t really celebrate Christmas, but I took some time to make gingerbread men for the RLC party 🙂 This was a slight deviation from the gingersnaps for the Tuesdays with Dorie challenge, and I’m really happy with how they turned out !

I decided to make frosting and bring some edible decorations for us to decorate together, for the child in each of us. 🙂 The boys felt too manly to decorate tho, except of course, Dino, who gamely joined the girls at the decorating table.

Superman one and awkward boy one were eaten before photos could be taken unfortunately! Kudos also to the very talented members of the RLC for the awesome BBQ; it was a real good night 🙂

Also decided to decorate some of my own for the ALSA Conference SG ’14 OC, as Boxing Day gifts! Sorry Marcus I ran out of men so you got a reindeer instead :’>

The recipe I used came from Joy of Baking, with slight edits!
– Flour: Dough felt too sticky so I added more flour than was called for in that recipe.
– Molasses: Next time, I will also try to hunt down unsulphured molasses, I couldn’t find them anywhere this time around!
– Spices/Herbs: I’d also like to experiment with adding different herbs to the dough; I only added ginger, cinammon and nutmeg this time. I might leave out the nutmeg or add a little less; the taste was a little strong. I’d also like to take the original recipes suggestion and add cloves next time, it was a pity I didn’t have them this time!

Hope everyone had a good Christmas, filled with endless laughter and love. Even as we mourned our results on Christmas Eve, I know I do have many things to be thankful for despite that and that I will focus on. Onto an even more beautiful year ahead 🙂