Fudgey Cocoa Brownies

Hello, I'm back! :)

This post marks the beginning of my 2nd year of baking and blogging. I don't know whether readers have become bored with the layout or content of my blog or not. I wanted to do a bit of change. But I have limited ideas and creativity. Must let me think slowly first. ;)


So here's a brownie recipe that I found from Ovenhaven. I realize that I haven't baked a brownie before. Quite unbelievable!


Despite the lack of height (although I have used a 8 inch square pan), this brownie is absolutely delicious!

1 year of blogging

23 Jun 2008

I almost forgotten that I have started my baking blog one year ago. I didn't know that this hobby can last this long. And I have definitely not expected so many readers visiting my blog.

Whether you are just passing by, or silently reading my blog, or maybe checking my blog regularly for updates, thank you all of you.

Special thanks to readers who have left encouraging comments in my blog.

Of course, thanks to my family and friends who don't mind trying my bakes, even though some of them didn't turn out good.

I admit that I did not bake as regularly as I wanted to nowadays. I hope I can come back as soon as possible.

Some of my favourite bakes:

More from the Little Garden

I think some of you might already know about the little garden along our corridor from my previous post about half a year ago. My mother has been saying that her new flowers are blooming and ask me to take a look. So I took some photographs to share here. Sorry if I don't know the English names of some of the plants. My mother only knows their Chinese names and I'm really bad at identifying plants :P

Long beans:

Lady's Finger:

Yellow Orchids: (oops, I don't know what type of orchid it is)


木耳花: (looks like the fungus used for cooking)


Jasmine flowers (茉莉花): It smells really nice!

七星针: A type of herb good for detoxification and can prevent cancer.

苋菜: A type of vegetable we commonly eat.

万年青:

Wholemeal Bread

1 Jun 2008

Quite some time ago, I bought a packet of wholemeal flour. As I have not found any wholemeal bread recipes, I'm not quite sure what to do with it. Luckily, Happy Homebaker posted a Wholemeal Bread recipe. It is different from other bread recipes as it uses a 'sponge dough' method which requires 90mins of extra proofing time.


Instead of baking in pullman tin, I baked it in my breadmachine using the 'wholemeal' function, like I always did. The bread is truly very soft and springy to touch. Thanks to HHB's for the wonderful recipe from 孟老师的100道面包. I'm trying to get hold of this book. Will look for it at the World Book Fair. If not, will have to reserve a copy from the library liao.