Baking for good

Inertia is such a sneaky lil' thing.

It somehow feels SO comfortable doing things we're familiar with, even if it doesn't make too much sense sometimes. Like taking a certain route to work, though it means walking a bit longer. Or drinking our coffee a certain way, with just the amount of milk and temperature we're used to.

Inertia's not necessarily a bad thing, but sometimes we forget to grow when our roots get fossilised.

So I'm trying to use my baking as a means of jiggling up inertia, to support causes I care about, in my own small way.

Food scarcity is an area that bugs me (blame it on my greed and my equally greedy friends), as is health. I generally want to think there is a liveable future for all of us.

And kids - they're a particularly vulnerable group jostling for resources among the millions of other causes, and children without anyone to fight for them, is especially hard to see.

That's Megan on the right, sharing giggles with one of the kids at the orphanage. 
Photo by Zann Lim.

When a friend Zann shared about her daughter Megan's efforts to support an orphanage they've been visiting in Selangor, the pieces came together.

It stinks not to have basic life items like adequate food, healthcare, footwear and clothes, and these kids were at the disadvantaged end of the life spectrum, from such an early age.



I wanted to support both Megan and the orphanage through my baking, and am pledging happy day cake pops for folks who wanted to pitch in. Proceeds go directly towards Megan's fund-raising, and my extremely supportive friends have been eagerly snapping the pops up.

Winner, winner, chicken dinner.
Everyone gets a little something, everyone has a reason to smile a little more.

> Read more about Megan's fund-raising initiative

I'm also partnering with the Yoga Loft (29 Mayo Street #02-01), a 3-month pop up that's home to things wellness/yoga. There are all sorts of classes to participate in, and oodles of well-thought-out apparel, food, accessories to facilitate living well.

It's a cute little space with amazing heart.

Drop by to say #helloyogaloft, and look out for Petite Pops' granola and snacks there. Put yourself down for the 2 bonus yoga classes just round the corner - Jun 1 at 7pm, Jun 4 at 3pm - get some good fun in, at completely no cost!

We all have the power for good, and I'd love to push for positive change, in whatever way we can manage.

And of course, always remember to do it with a glad spirit and a belly full of desserts!

Lazy-day bread

Like lazy brunches, weekends are made for laze-around baking.

Not too tedious, not too fussy.

But tasty and smelling good.
Baking smells are one of the most amazing aromas on the planet.

They trigger people and faces, memories.
Nostalgia.
Family, friends.
A warm, snug heaven.

Good things.

My brother-in-law was roasting up a slab of really mouthwatering beef, and I thought some good ol' bread would be just the thing to go along.

Bread can be a little time-consuming to make. But choose the right recipe and you actually get to sneak in a few chores and bits to be done around the house while waiting for the yeast to work on the dough.

Not a bad deal.

There are a few ways to impart the needed air into your bread - kneeding, time or agitation.

This recipe from The Splendid Table is fairly fuss free, and you can play with flours, grains (whole grains are fantastic for fibre!) and flavors when you've tried it a couple of times and comfortable with how it behaves.

The early parts of the recipe takes a little patience, but really - it's an amazing science experiment in motion, watching the puff and fall of yeast working it's way through the pale dough.

And then it's finally time to slash the dough.

A strangely satisfying 10 seconds criss-crossing the pillowy softness to create escape for the mad hot steam as it bakes.

And this is why I make my own bread.

To crystallise the comfort and warmth of family, into something tangible, something to share.

Eat well, eat sensibly, eat with your friends and family.
Happiness guaranteed.

Live well and balanced:
> Honey Walnut Cake
> Whimsical yoga, balanced desserts
> Treats for 2015
> YOLO = granola
> Chocolate's like salad

It's raining, we need Honey Walnut Cake. Pronto.

It's been raining. And raining. A whole lot.

The first black rain of the year hit Hong Kong. Trees were uprooted, urban and rural floods ruled the streets.

Out came my rain boots, and I dug deep to find the biggest umbrella I had, dragging out caprices, shorts, skirts - anything that wouldn't get dipped through the waters.

Days like these, you need soothing.
Warm comforts.
Dry feet.
Clothes that didn't drip.

I had my mandatory cup of coffee, but something wasn't right still.

Days like these, we need to stay calm, and eat cake.

I need a warm slice, a rustic comfort.

Honey Walnut Cake.
That's what I need.

And so it was.

Jamie Oliver (via Ella Miller of People We Love) has an amazing recipe packed to the gills with the richness of honey, and the aromas of cinnamon. Studded with walnuts, there's texture and there's a hint of a crunch.

The unexpected hit of bananas imparts a rich fragrance that makes the cake feel like Christmas, and the zingy citrus lifts the sweetness into a tongue-pleasing balance.
> Zingy ginger crunch

The recipe is built around the festival of Rosh Hashanah - the Jewish new year - hence it's dairy-free. I tried mine out with regular good quality milk and butter, reduced the butter and sugar by about 20%, and the cake turned out as beautifully.

Make sure you grease the pan very well, or turning out the cake will be a colossal pain.

The syrup at the end is a vital part of the process.

In my quest for balanced baking, I constantly look for ways to cut the sugars and butters in desserts, but this last bit of syrup-ing is totally worth it.

More balanced treats:
> Jamie Oliver's Food Revolution Day
> Gula Melaka granola
> Chocolate & Chai granola
> Treats for the 2015 journey
> Herb sesame shortbread
> Chai spice cookies

The good thing is I've managed to make it work without added sugar - just honey, thinned out with lemon juice works perfectly.

The honey-lemon mixture imparts a moistness that makes each bite so mouth-watering, and extends the shelf life of the cake without it drying out.

Top with lemon zest, stud with dried roses - you're good to go.

Eat this warm if you can, with a hot cup of coffee, tea or chocolate.

I find this to be the perfect eating condition.

Scrummy.

> Taste of home

This is a cake that keeps well (keep covered on countertop, or in fridge if you really need to stretch it out) and can be made a couple of days in advance for a fuss-free party.

To clear skies ahead!
> Desserts for a hot day
> Awesome ways to use beer