professional tips to make your baking fabulous
Palm sugar is derived from palm trees and gets a lot of use in Southeast Asia. It gives a distinctive caramel flavor to dishes and it pairs really well with coconut in this recipe. These coconut palm sugar bars are very rich and seriously addictive. Cut them into small bites and store them in the freezer so you won’t be tempted to eat them all at once!
Last week my friend Alice asked me for a recipe for a simple chocolate lava cake she could make for her boyfriend. We are in Vietnam and not many people have ovens so a cake designed to work in a microwave is a necessity. This recipe is for a single serving but can easily be multiplied! Enjoy this rich chocolate cake the way Alice does – warm with vanilla ice cream!
We just had a birthday here! A delicious white cake filled with strawberries and iced in whipped cream – basically the birthday cake version of strawberry shortcake! Seems like white cake is an elusive creature. Some are more yellow (made with butter), some look an unnatural ghostly white (Crisco), and still others are dry and crumbly or dense and grainy. No more! This white cake is moist, a lovely creamy color, and simple to produce. The texture is between sponge cake and pound cake – light enough to melt in your mouth and firm enough to stand up to slicing, filling, and icing. I have used this delicious cake for years and it never lets me down – especially on important occasions!
If you like the flavors of caramel and bananas you will love this tart. Browned butter and palm sugar give this luscious tart its distinctive flavor!
