Oh, September…

So. I finally gathered my courage and arranged for an appointment with the dentist to get my wisdom tooth taken out. This is happening next Thursday, and I’m going for a minor operation to remove both teeth under local anesthesia. Hah. I’m dreading the recovery, because this means I’m going to be on a liquid diet for a while (both sides!). This reminds me of the time I had my braces on. Not looking forward to it, but it has to be done. Both my wisdom tooth are half erupted and food gets stuck between it and my last tooth, which was cause decay over time.

Now I’m praying there are no implications and a speedy recovery. I’m thankful too cause the whole thing is covered under medisave! :D Which means I don’t have to fork out a cent, in a way, which is good for income-less me at the moment.

Yesterday was also Stephen’s birthday. Happy birthday once again dear! We celebrated at Riciotti. I also made him a pandan cake – I think it’s not too shabby for a first go of the chiffon cake ;)

Omnom
Someone's getting some pandan cake today ;)I’ve also finally signed up for a hosting service and domain to host my baking site. I’m thinking of moving From Cass with Love too after seeing some of the beautiful themes ;) It’ll probably take a week or two for me to figure out the technicalities. It’s actually quite interesting; brings me back to the days when I used to have a fansite of Gundam Wing on Geocities. GEOCITIES. TRIPOD. ANGELFIRE. Do they ring a bell?! So much has changed since then in terms of building websites. I’m glad I dabbled a little in websites and HTML then, cause it really helps in some way.

Let’s see what else September brings!

Public Garden @ Chijmes

This is the second time Miaow & Squeak participated in an Arts Market. We plan to have more to come! :)

Look at the crowd!Look at the crowd! And this was before the crowd grew bigger later in the night. Public Garden coincided with the Singapore Night Festival this time, so many people stopped by after viewing all the night exhibitions.

Superhero rings anyone?The new superhero rings!

The lego rings :)And of course our lovely Lego stuff ;)

:DI had fun playing around with these during the lull times :P

Miaow & Squeak!Our new business cards…

Some ladies trying on the accessoriesA few ladies trying on the accessories

Just one of the few kids amused by seeing their favourite toyOne of the many kids happy and amused to see their favourite Lego toy at the booth

Having mocha, a cookie, and much funMocha, cookie, and much fun for the night!

I think we both have quite a lot of fun last night! We were also next to Samantha from Bewitched, who makes lovely dessert accessories. Do check out her website!

Mandy’s inspired me to try out some accessory ideas I have in mind. Hopefully I can get some of them ready by end of September. Do stay tune ;)

Mascarpone cheese tart

If there’s one word to describe cheesecakes for me, it’s nostalgia. A little strange because it’s not a cake I grew up eating…

For a short period when I was in primary school, I hung out with my good friend Ashura at Coffee Bean. We used to share cakes at the cafe together and the cheesecake was one of them. Those were fun times, and sinful times, because all the CoffeeBean trips made me balloon quite a bit – I was overweight by the time I reached secondary school. Oops.

Cheesecakes also make me think of my god brother, Colin, who passed on 6 years ago. Colin loved to cook like his parents, and whipped up delicious dishes when we visited during festive seasons. He made a cheesecake during Christmas one year, and I loved it so much I asked him for the recipe. And that recipe was the last thing he gave me before he passed on. It’s a simple cheesecake recipe I hold close to my heart, which I will share in time :)

Mascarpone cheese tart

I love cheesecakes, though I always have problems finishing a whole slice of cheesecake by myself (maybe it’s just me, but it gets a little too much after a while). Unless it’s the Japanese cotton cheesecake… now that’s a different story altogether.

I ate a cheesecake that was lighter than the usual New York cheesecake during my holiday last year in Quebec City, and that was one of the rare occasions I actually finished a whole slice myself. From then I was curious, what made it lighter? I had a feeling that the cake had more than cream cheese… So when I stumbled across this recipe which included mascarpone cheese, I had to have a go at it!

Mascarpone Cheese Tart

(Adapted from Taste of Home Mascarpone Cheesecake Recipe)
Makes a 9 inch tart

Ingredients for biscuit crust
200g digestive biscuits, finely ground
1 tbsp white sugar
1 tbsp brown sugar
60g butter, melted

Ingredients for cheese tart filling
250g cream cheese
250g mascarpone cheese
100g castor sugar
1 tsp lemon juice
1 tbsp vanilla
100g eggs (about 2 eggs)

Directions for the biscuit crust
1. Pre-heat the oven at 175°C.  Lightly butter the bottom and sides of your tart pan.

2. For the biscuit crust, mix the finely ground digestives together with the sugars. Add in the melted butter and press the mixture into prepared pan.

3. Bake the crust in the oven for about 10 minutes and leave to cool.

Masarpone cheese tart

Directions for the cheese tart filling
1. Keep your oven at the same temperature :)

2. Beat together cream cheese, mascarpone, sugar, lemon zest and vanilla until smooth.

3. Add in the eggs and and beat on low until just combined. Once done, pour your batter into the cooled biscuit crust.

4. Before you place your tart in for baking, put a tray of water at the bottom of the oven. I use this method instead of the usual water bath for cheesecakes – so I have no issues with leakages or soggy bottoms!

5. Bake the tart for about 35 – 40 minutes. It is done once the outside of the cheese tart is almost set, and the centre is still a little wobbly.

6. Remove from oven and leave to cool.

Mascarpone cheese tart

I love this recipe because the mascarpone somehow makes the ‘cheesecake’ portion of the tart lighter. Most people who tried it loved this, though a friend who is a fan of cheesecakes said it was not ‘cheesy’ enough. I guess it isn’t, because it’s not made fully of cream cheese ;)

Oh, if you want to make this into a cheesecake, just double the cheese portion and bake it in a 9 inch springform pan for 50 – 60 mins (check out the Taste of Home recipe).

Lowercase Cafe

Lowercase cafe opened sometime in May, located at LASALLE College of the Arts. I spent quite a bit of time there with Mandy due to our Miaow & Squeak project – the cafe is blessed with natural light due to the large window panels of the building, so we took the opportunity to photography some of the accessories there ;)

Yes, they are open :)Yes, they’re open!

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They have Lego placed around the cafe, if you missed playing the colourful bricks, put your creativity juices to use and make something!

Latte <3

The latte <3

Carrot cake!

Lowercase’s carrot cake was moist and and not too sweet. We really enjoyed it!

We visited the place back in June so the place was quite peaceful then. The new school term at LASALLE would have started in August. Last I known the menu was undergoing some revamp as well, so I would definitely want to revisit the place (and visit some ex-colleagues!) to see the changes!

Lowercase Cafe
1 McNally Street
Block D #01-01
Singapore 187940

Breaking out of perfection

I have a confession. I have a very bad habit – I procrastinate too much. Many times because I feel I’m not ready, things are not ‘good to go’, or I do not have enough information to start. I like things to be near perfection before sharing anything. I feel like a hypocrite sometimes when I give people advice taking that step.

It’s always a struggle.

I’ve always wanted to take the blog to the next level… I’m a little embarrassed at how many times I said this. But it’s always this excuse (not having the right name, not having enough time, being unsure if I’m doing the right things), and maybe a bit of laziness that hinders the progress. Ooops.

I have to keep reminding myself to take a step at a time, and stop being afraid of things being imperfect. Like the cakes below. Hah.

Traditional cakesMy attempt to recreate the old fashioned cakes since the class. Uuuhh. Has it been one year?! The above cakes are actually using the second swiss roll recipe here. After making everything I realized I only had cherry red icing left. I also merrily misjudged the buttercream piping so the space for the red icing is a bit… wide.

Will probably need a few more tries to get this right. Now if only I’m as willing to keeping working on my blog plans like I do with my baking ;)