She bakes & she cooks :

Back for good... but at a new address!

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Hola! The moment which I have been waiting for is here. Listen up and update your blogroll because I have a new blogspace and I will be blogging there from now on: www.thebakerwhocooks.net Come along and join me as I live through 2010[...]

Goodbye 2009, hello 2010...

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I promised I will be back and here I am. This note will be short and sweet. First of all, I'd like to wish each and everyone of you a Merry Christmas and a very Happy New Year. As we dive into 2010, I wish you all happiness, peace and love in this[...]

Coming soon....

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To my dear readers (that's assuming people still read this blog!), I apologise for the very long hiatus. It is clear that I have been missing in action for about 5 months. This shout-out is just to let you know that I have not abandoned this food[...]

for dad

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My dad turned 60 yesterday. There was no huge birthday bash, no noisy chit-chatter, no feast and no candles. We're a simple family and we celebrated in our small little way - with an apple strudel and a slice of cake from Canele. No cakes came[...]

Antique Bakery

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Antique Bakery is my latest obsession. Won't you just look at the luscious blood red strawberries above? How about the selection of cakes below: There are many more cakes where those came from. I wish I knew about Antique Bakery earlier.[...]

I love my greens

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Growing up, I was a kid that I'm sure most parents would love to have at the dining table with them. You know, the type of kid, who would scowl at the sight of everything green, leafy, or remotely bland? I was certainly NEVER one of them. Quite[...]

That which does not kill us makes us stronger

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A good old adage that the majority of us food lovers happily embrace, despite knowing the consequences is also one that puts fear in mindful eaters. I know this because I have gone through bouts of mindful eating. Thankfully, those days were[...]

Yam paste with gingko nuts

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As much as I like my cakes and pastries, there are times when I just crave for something as simple as yam paste (known as 'or nee' in Teochew), or any one of those sweet paste desserts that the Chinese are so famous for (think almond, black[...]

Save while you dine

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Speaking of saving, I'm sure many of you have discount cards or restaurant loyalty cards you stuff your wallets with, in hope to shave a couple of dollars off your next visit to said restaurant. I speak from experience. My wallet's thick[...]

Packed Lunches

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It does not surprise anyone when I tell them that most of my salary each month is spent on food. Others save up to buy a handbag or a pair of expensive heels, but I, I splurge on meals that excite, fascinate and please me. Whether is it[...]