Tarts and PIes for Thanksgiving

Strawberry Tarts

Mocha Soft Center Tart

Cranberry and Almond MIni Flan

My Tarty Life

Don't mind the title. But it will be a tarty weekend for me. First up, Pineapple with Coconut Custard Cream Tarts. Yeah, ode to pina colada!

Anyone who knows me personally would know how my life is split into two, half a professional in the office, the other half as an islander?!! Oh wait, what happened to the other part of me as a professional baker? Hmmm...but then again Im 'big' enough to have another career or two... ;-) Well the tarts were ode to the islands of the world!

Got rave reviews as the taste was very tropical, the coconut cream custard sealed the deal!

Orders available for minis and large tarts.

Mini Quiche Mania

They were sinfully delicious.
I use to think that regular (sliced) sized quiches were not sufficient just because, they had lesser crust. So I decided to go mini, as always. These were loaded with roasted tomatoes, tuna flakes, mushrooms and succulent black olives..I live the color combo...and I did not have any ham at home. ;-)

back to my journey...

First and foremost, thank you for you e-mails of concern for my disappearance. I am so sorry for those orders I couldn't fulfill. I am going to start blogging on a regular basis like before, but now my focus will be where my blog started; at square one.

When I first started this blog, it was meant to celebrate my ability and skills to prepare foods for those I love. Along the way, I started baking for orders. From that point on, my kitchen was filled with orders from strangers I don't even know. But, I was even happier, to be able to make strangers gleam with happiness from once they sampled my goods. This went on for months. Until one day, my dad requested ' Could you please make me an apple pie. How much is it?'. I just froze.

What happened to me? This was the man who bought me my first digital kitchen scale, my oven, my books and whatever I needed to 'experiment' with when baking was my hobby. How could he ask me that? Then it hit me.

I became 'lost' in my journey.

The next day, I made my crust, then cored apples. It felt good. It felt like how I had felt when I first made my short crust pastry. I was careful, but I knew what I was doing. Unlike before, I moved faster, to ensure I got the 'crumbly-flaky' combination, cuttting butter with precision. Rested the dough. Lined my tin. Filled the tin, then covered the filling with a layer of my crust , then I decorated with pastry leaves.

I presented the pie to my dad the next day. He was so happy. He even told me to take pictures of the 'cutting' ceremony. I was happy.

I stopped taking orders since then.

it has been a long, long while...

Sometimes I just tend to forget. I forgot to do something, I forgot to buy something, I forgot about my bag of hazelnuts (!) but I did not forget about my blog. I have been busy.

My new work schedule meant more work and longer hours in the office..sigh...sigh..sigh..same hours in the kitchen meeting orders, experimenting new recipes and way lesser and sometimes no time even to update my blog.

Was away sometime in July, no photos yet even on my flickr, and I know I am not supposed to use that as a reason but I swear its valid. Many things has happened these past few months and I can say, theworkingdapur is here to stay! (so cliche!) Anyway, I will be posting and blogging regularly starting the month of August ( fasting month again, and how soon...) and start taking orders for Raya already.

I will be away from the 20th till the 27th of August. Till then...

the unblogging blogger

I have been getting e-mails asking where have I been, what have I been up to, whether or not I still bake and etc. Well, thank you for your e-mails and notes of concern, yes, I still do bake and do take orders, mostly normal cupcakes without any fancy decorations, just swirls and flat tops, so I decided not to post them. It would be boring for both readers and me. Till I get any order out of the ordinary, I won't be posting that much anymore. E-mail me your requests or orders at my yahoo account.

Cupcake Bouquet : Sunflowers

Try a bouquet of cupcakes next time round for a gift. The flowers are made with buttercream and the base I have used here are moist chocolate cupcakes. Well, the bowl belongs o my neighbor, who makes delicious 'laksa Johor' , so instead of returning the bowl empty, I decided to give her six 'sunflowers' instead. The bowl could only fit six. :-)

I made more than six and here they are, as sunny as a sunny day.

My bouquet. E-mail me for enquiries.

Easter Bunny Request Quest : Passed Easter Topper!

I got a request for bunny toppers for Easter and this is the final and QC'ed bunny that will be topping many a cuppies this 23rd!

Oya, I have been missing, I know. Well, the past week was with normal cupcake orders and the past weekend was my highlight, my darling Aunt ordered 180 Savory Cheese Tarts and I forgot to take any pics of them...aaarghhhh.....well, I thought I could not meet the deadline ( I had 1 1/2days) but I did, and I am so happy, she was satisfied with them! Thank you so much Chu! Love you lots!

Birthday Wishes : Same theme: Spring!

Well the yellow and pinks ones were for Cik Siti! All the best to you this year! I like the single flowers too, simple with a stand!

St.Patrick's Day , March 17th, 2008

Celebratory cupcake for St.Patrick would obviously be decorated with shamrock, gold bits and good luck wishes Do e-mail to enquire. Orders opened. The picture above is a personal favorite :-)

How To : Contact theworkingdapur

Hello everyone...

I get comments on my flicker as well as myblog log enquiring about the cupcakes. The easiest way to contact me is by e-mailing me your name and cellphone number, and I will call you within 24 hours. Thank you for all your support!

theworkingdapur@yahoo.com

Cupcakes for Easter

This will be part of my offerings for Easter. Will be posting more after Easter or maybe before, depending on situations, orders I mean. :-) Orders are open for Easter already, do enquire for other styles. Oya, bunnies, decorated Easter 'eggs' , nests, and baskets atop cupcakes are available too...


My little chickies

Eggs In Nest

Traditional Carrot Cake with Cream Cheese Frosting

Happy Valentines Day!

Chocolate Cupcakes With MIlk Chocolate Ganache

Chocolate Cupcakes With Dark Chocolate Ganache

My Valentines by theworkingdapur

Well, thank you for your support and order love, which gave me this idea! Someone wanted me to make truffles or pralines, and I was like 'Dude, thats not my forte, but I could make you something, since cakes are always comforting and chocolates are always welcomed'. He was like 'Ok'.

So I made petit fours, covered in milk, white and dark chocolate, heart shaped of course , about 220 in total. They were packed in a box, and passed of as chocolates. I made extra hearts to give to my friends today, well is it the 14th of February is it not? People were like 'oh ing, and aah ing' . I got a rush from that, trust me. Well to those who got my hearts, heheheh, enjoy and a Happy Valentines Day to you! ( Those who did noy, e-mail me to order ya!)

P/S: I would do these heart petit fours any time. The lovelies are the size of a mini cupcake, abour 2cm...imagine my joy of coating 220 pieces. Hehehehhe..

Alas...delivery for Chinese New Year all done :)

A Happy Chinese New Year to all! theworkingdapur is in rest mode till Saturday. These were my orders for the deliveries on the 6th and 7th of February. Orders consisted of:

Chocolate and Peanut Butter Cupcakes with Chocolate coated Peanuts
Chocolate Truffle Cupcakes with Chocolate Filling
Peanut Cupcakes with Toasted Almonds
Orange Cupcakes with Orange Buttercream






I have already received orders for Valentines Day. Do e-mail me to enquire my specials. Thank you to my loyal supporters, Hope you will all enjoy the cupcakes as much as how I enjoy making them! :-)

More savory offerings and an all time favorite

An all time favorite? A definite yes.

Something healthy.

Well, in my latest installation for my savory series, I am actually having fun experimenting with different combinations and textures. I had a conversation with one of my testers, and she stated that she has mixed feelings over the carrot ones, as it was cakey and savory, a not so typical thing on her palate, but for the corn and green chilli, she thought it was really nice. Which got me thinking, why so?
I could only imagine the Knights at Arthur's round table when Dad, Mom and myself set down, sampled and discussed my muffins. We came to a conclusion, these were more liked than the carrot ones just simply because, we could relate to the taste, texture and combination. We have this fritter like thing where some households have for tea the humble 'Cucur Jagung'.
It's a batter, a combination of flour, water, an egg, fresh corn kernels and chopped green chillies. Sound familiar? It should, as it's also the ingredients in the muffins. Aah...mystery of the palate solved :-)

Muffins...

Who doesn't love a muffin?

MIlk and Chocolate Muffins


I decided to make these instead of my normal Chocolate Chocolate Chip Muffins because, firstly I have made a chocolate based one before making this and I personally thought, why not for a change. Its moist and studded with chips!

Chocolate Almond Muffins


This and its batch were ordered by the kitchen angel's daddy... What Dad ordered was: Something chocolatey, nutty and not too sweet. So I formulated this with almond flour . chocolate powder, chopped chocolate and scattered almond slices on top, for visual effect with close relation to the main ingredient of course.

Today's pride: Onion and Cheese Muffins



On a muffin making whim, I decided to have tonnes of onion and cheddar in them, making them ( consumption of two muffins for a meal) my pride for the day. Salty, peppery with onion bits, chunks of cheese, got good reviews!

For diabetics with love...

Kitchen angel's daddy requested for a cake for his diabetic friend. Well, I freaked out, as his request was made at 11 pm! Lucky me with the perfectly stocked pantry ( not flour, not eggs, not butter, not sugar but GRANULATED FRUCTOSE) for my 'in-case-of-emergency' moments, which never happens up till yesterday.

Armed with my book and trusted file, I started looking for something that will be nice, even though I thought it wouldn't be. My main concern was that it is a known fact that baking with granulated fructose will affect the texture of the baked goods and if you were to know me, you will know I love my consistent output, thus experimenting with something new, making it for someone, past midnight is not my thing. Experimenting is fine, but the thought of unknown results were daunting, especially when u have a deadline (8.30am, with less than 8 hours to go) not that good.

But I did manage, lucky me again. I made a butter cake using the sugar substitute. Texture was alright. A minor lie. The cake had a spongy texture, unlike other cakes I have ever tasted and baked. It was more like a 'kueh brunei', it was slightly spongy. But like I said earlier on, it was alright. Note to self: try baking with granulated fructose again, in case of an emergency! :-)

Then came the part of dressing it. I cannot, an just cannot let my cupcakes go 'naked'. Bu how? Yah I could have had sugar free chocolate shavings on it, but it would not do. So instead, I brushed the top with sugar free black cherry preserves and added a black cherry on top and it was ready; my first diabetic friendly cupcake .

Financiers or friands with a cup of coffee or tea?

Based on my researched ingredients for the upcoming Chinese New Year , ( I know, I sound very scholastic here, in the culinary sense, of course), I have decided to bake two flavored financiers or friands. The theme oranges and nuts again. So I went on with Green Tea Financier with Pine Nuts and a Citrus Financier with Mandarins.

To say I am a fan of financiers, I am not, but simplicity of the taste of the financier itself, just amazes me. What I would say is the amplification of taste due to the addition of browned butter is out of this world. The aroma, the feel of the texture and the sense on your taste buds.

Oh well, yes, to some its just like what the Indonesians would say 'kek bantet' ( a cake with no rise) but to those in the knowing, its just not a piece of cake, but an individual serving of indulgence with a plain cup of tea.

My Chinese New Year Experiment...

Every once in awhile, I personally think it is nice to try something different...Yes, chocolate cupcakes will always be my best seller, but for the upcoming New Year, I thought I would like to do something really different. My so called research evolved around food elements which are the staples of the Chinese New Year; peanuts, oranges and preserved fruit.

Those in Asia would know of this snack ' Kachang Tumbuk'. It is a really retro favorite, of ground peanuts and sugar, compressed into logs and wrapped with paper. It is sweet, peanut-ty , a true indulgence. This particular experiment of mine had mixed reviews. What I wanted to achieved was for the cupcake base to taste like 'kachang tumbuk' and my testers say it did taste just like that!

But those like my mom, who has traditional views on cake textures found the 'kachang tumbuk cupcake' an insult to the word cake. Firstly, it has a coarse, texture, with a powerful peanut taste. Secondly, 'its not cakey'. Well, I did achieve the taste
part!

So, how did I dress the cupcake? Just simply, some fruit preserve and slices of mandarin oranges. Nice. :-)

Personally, I like the taste and texture of the cupcake ( I am definitely not saying this just because...) and it is a nice change to have a 'un-cakey' cupcake for the season.

Saturday pickup....