Making Desserts

I might just be competent enough to cook…

A few months ago around Christmas time, I took on a few challenges to learn how to make certain dishes, i.e. make cookies, bake some bread people, and even make some homemade ice cream. At the time however, I could by no means be left unsupervised in the kitchen out of fear for everything getting burned to a crisp or having the risk of having recipe going terribly wrong, but here I am 3 months later having grown significantly in my cooking abilities after many hours of practice and last but not least, episodes of My Kitchen RulesĀ  Oh… and I can be left to make things on my own now… šŸ˜­

Over the past few months I’ve tried to do my best to be helpful around the kitchen, whether that was for making dinner with my mom or making desserts for birthdays of family members and friends. Over these few weeks I have successfully mastered the art of cake making, churro making and tiramisu and chocolate biscuit pudding making. (I am pleased to confirm that the tiramisu and churros with chocolate sauce have become high in demand).

So how did I go from incapable of being unsupervised in the kitchen to Nigella Lawson the next day ?(that was a quite and awful comparison, my bad, Nigella is the queen of the culinary world and I could never possibly measure up to her). Well, in reality I really owe it to my mom who has a tireless way of looking up random recipes that catch her eye and then pulling out all stops with it with her own unique additions. The first few times around I just observed how she did things in the kitchen being allowed to occasionally stir and mix things, but soon it became a scenario while I did most the work with her giving me some life changing advice in the midst.

And so it became that I learned make my own recipes which caught my eye, helped make Grandpa’s birthday cake and even made 2 dishes of pineapple gateauĀ  and 2 chocolate biscuit pudding dishes for a family function . The highlight for me, personally was also being able to make churros and dip all by myself, and I was elated seeing how quickly the plate finished.

Now naturally, it hasn’t been all smooth sailing, for instance, this one time I dropped a piping bag into hot oil containing churro batter (oops), but I learned to adopt new techniques and improvise. No matter how slow or fast the progress, I am happy knowing for a fact that this is going to be useful to me in college when I am expected to cook for myself, so I’m really glad I’m getting the practice now. As for the future, I would really like to learn how to make more savory dishes because that would probably come even more in handy, it’s always the effort that counts!

Here are a few of the desserts I made with minimal assistance:

^ chocolate cake for my grandma’s birthday

^ pineapple gateau!

 

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