Yeah, its me. Back after twisting another foot, surviving a fever that’s (thank God) not due to dengue, and bearing with the aftermath of the fever– the worst kind of cough that causes even air to tickle the throat. Yikes. Now I have Show Luo’s eye bags, my bro’s practically permanent panda eyes and a toad’s voice.
The Nonsense I learned this week:
Kiwis aren’t friend material. They bite.
When your fringe gets too long, it gets into your eyes. Its prickly and painful.
Leaving a book untouched for too long causes it to cake on dust.
Shoes that are too tight make feet hurt.
Guyliner still sucks.
Cockroaches are creepy.
A dancing detached tail of a frantic lizard is freaky.
If golden highlights don’t work, get bright red ones.
Caramel cake tastes pretty good. Especially with strawberries (since their prices have dropped).
Ps: strawberries are are chockfull of antioxidants and other essential nutrients that can flavorfully help you reduce your risk of cancer, heart disease, inflammatory diseases, and birth defects as well as mouthwateringly manage your weight. (source).
Can you believe it? I made healthier (practically fat free) dulce de leche in 40 minutes, without stirring continuously all the time, from scratch. Some people are just lazy. Its easy.
800ml skim milk (vegan: non dairy milk of your choice)
1/4 baking soda
heat milk and sugar in a heavy and VERY deep saucepan over high heat. stir with wooden ladle till sugar melts completely. lower heat and allow mixture to simmer until mixture becomes slightly brownish. quickly stir in baking soda. let mixture continue to simmer. after mixture seems to have thickened, start stirring continuously. turn off heat when a dollop of dulce de leche won’t fall off your spoon. scoop everything into a heat proof metal bowl. Do not touch with bare hands. The dulce de leche is really really hot.
The ‘buttercream’ you see contains no butter, shortening or cream. My frosting skills have not matured. Let’s just pretend a three-year-old frosted it. Guy must be a genius.
Recipe for vegan white cake is adapted from My Vegan Cookbook.
Recipe for non-vegan cake is adapted from Honey What’s Cooking.
Recipe for syrup is from Technicolour Kitchen.
Recipe for strawberry filling is from Chockohlawtay.
Cocoa powder in caramel frosting may be omitted!
I am submitting this post to Aspiring Bakers #18: Layers of Love (April 2012) hosted by Sam of Sweet Samsations.