Tips for Preparing and Freezing Meals in Advance

Earlier I've posted a post regarding how to freeze vegetables and fruits.  Now, in this post, let us learn how to preparing and freezing meals in advance.

With a full freezer of home-made meals that just need warming up, mealtimes are quick and easy. Making your own frozen meals saves you money and is the healthy, flavorful option. Freezing is easy when you’ve grasped the basics.

Freezing meals is a lot easier than freezing individual vegetables. There are some foods that simply don’t freeze all that well but if they’re part of a cooked dish you can get away with it. It’s best to avoid some foods for freezing though. Potatoes don’t freeze successfully, and pasta is best cooked fresh. Rice freezes well on its own, but can go soggy if frozen as part of a dish.

Don’t even try to freeze eggs in the shell or food from a can. It can be dangerous. Most of the other freezing no-no's are safe to freeze, but just lose too much quality to make it worthwhile. Don’t’ bother trying to freeze salad vegetables – they turn to mush. Fried or greasy foods also go horribly soggy.

Creamy sauces, and any sauce containing starch or oil, such as mayonnaise, may separate and curdle. Freezing can alter flavorings, either diluting them or strengthening them. You will also find that green vegetables may lose some of their color.

Stews and casseroles, soups, pasta sauces and pies (or pie fillings) are just some of the meals that are perfect for freezing in advance. For stews and casseroles, all you need to do is put it in containers and freeze. As a rule of thumb, the faster things freeze the better, since this helps maintain texture and flavour. Check your refrigerator manual to see if you have a ‘fast freeze’ shelf.

For the best results, you need to try to freeze foods in conditions that are as airtight as possible. Frozen foods, especially meats, are vulnerable to freezer burn, where it dries out and looks grey and leathery. Proper packing helps to prevent this problem.

Stackable plastic containers are one option for freezing foods, but it is recommended that you fill them as full as possible. You can also cover the exposed top surface with plastic cling wrap. Plastic freezer bags are designed for the purpose, and make it easier to squeeze out any remaining air. Ziploc and similar freezer bags are useful for creating an airtight seal.

Tupperware

Remember that when re-heating you are effectively cooking the food further. When cooking food to freeze, for some dishes it’s always best to err on the side of slightly undercooked to compensate for this. Once you’ve experimented with freezing meals you’ll soon get a handle on what works and what doesn’t.

The great advantage of freezing is that you can heat up your favorite home-cooked meals in the microwave in a matter of minutes. Choose the right recipes and there will be no loss of quality at all. With a freezer full of delicious portions you’ll always have something to hand when you need a restful evening or a meal that’s quick to prepare.

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How To Dry Flowers

I know, this post is a bit out of topic.  But it is good to share.

If you would like to learn how to dry flowers, this article certainly can helps you. It gives you a list of the best flowers to dry and explain how to dry them so you can enjoy them for a long time.

The best summertime flowers for drying include:

• Baby’s breath
• Bachelor’s button
• Cockscomb
• Larkspur
• Roses
• Sage
• Statice
• Strawflower
• Yarrow

You can also dry cat-tail, iris, milkweed, lotus, poppy and Queen Anne’s lace.

Pick flowers which don’t have brown edges or those which have been eaten by insects. You also don’t want misshapen flowers as part of an arrangement so you’ll want to leave them in the garden. Flowers won’t look better after they’re dried than they do when they’re fresh, so you want to choose the best flowers possible.

Choose flowers which are only partially opened. The flowers will continue opening during the drying process. Gather more flowers than you think you’ll need for the dried arrangement. This will ensure you have the right number of flowers in case some don’t look as good as you’d like.

One way to dry flowers, and often considered the easiest, is to hang a group of flowers upside down in a somewhat dry, warm and dark area. Be sure the location is dry because excess moisture can cause the flowers to mold. Expect for the flowers to take at least two to three weeks when you hang them to dry.

You can also use your microwave to dry flowers. With this process you’ll need to purchase desiccating pellets which can be found in the floral section of most craft stores. You may also be able to purchase some from floral supply stores.

Find a microwave-safe container and put a layer of the pellets on the container and microwave them for about three minutes. This will dry them out completely. Then pour the dried pellets into a bowl about an inch deep.

Trim the flowers and place them into the bowl so the stem is standing up in the pellets. Then pour more pellets over the blooms until they are completely covered. Microwave the flowers for two to five minutes. Leave the flowers in the microwave for longer if they are larger blooms.

After the flowers have cooled for at least 20 minutes, pour the crystals off the blooms. Clean the petals until there are no pellets remaining. Using floral wire, tape the flowers to the wire and create your arrangement.

You can expect the flowers to look darker after they’re dried than they were cut fresh. Once they are dried they can be used to decorate your home. Now you realize drying flowers isn’t difficult, you may decide to try to dry other flowers than the ones on the above list. 

Dried flowers may not be as fragrant as fresh cut flowers, but they can be as beautiful. Dried flowers can also be a great way to decorate your home by bringing the outdoors inside. Decorating with dried flowers is also less expensive than using silk and you can dry your summer flowers at home.  Try to put it in your kitchen. :)

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Complete Party Planner

There are some people love it, others dread it – organizing and planning a successful kid’s party. If you are the latter type and need help in coming up with fun ideas on keeping kids entertained, then you should have a look at the Complete Party Planner book by Annabel Karmel.

The Complete Party Planner book is an essential resource on how to celebrate your kids’ parties in style and with tons of fun. No need to panic or have sleepless nights anymore, the Complete Party Planner book gives you lots of tips and advice on how to throw the perfect bash, whether it is for your child’s special birthday, Mother’s Day, or any other occasions. The book gives you great party theme ideas, it covers children’s games and competitions to keep the little party guests entertained, party favors, invitations and anything else you might need for a successful party.

The book also comes with delicious and nutritious recipes that will tickle kids’ (and adults’) tastebuds. From beautifully decorated birthday cakes to punches, dips, sandwiches, cookies and other party food.

Overall, I think this is a must-have book for all those parents who feel a bit out of their depth when it comes to organizing a successful children’s party.

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Gooey Cinnamon Buns

I loved cinnamon buns.  I don't why... but I simply loved the taste of the cinnamon buns. Hmmmm.....!!!  Yummy, yummy.

Even though cinnamon buns are not the healthiest things in the world to eat, gooey cinnamon buns are a delicious treat. Perhaps you’ve never made cinnamon buns because you thought they were too time-consuming or wouldn’t be worth the effort. I have a recipe here to share with you.  By following this recipe, you’ll make gooey cinnamon buns your whole family will enjoy. Of course, they may also ask that you make them more often, too.

The ingredients for the cinnamon buns are as follows for the dough:

• 1 teaspoon white sugar
• 1 package active dry yeast (0.25 ounce)
• 1/2 cup warm water (around 110 degrees F)
• 1/2 cup milk
• 1/4 cup white sugar
• 1/4 cup butter
• 1 teaspoon salt
• 2 eggs, beaten
• 4 cups all-purpose flour

Place the yeast and one teaspoon of sugar in a small bowl. Add the warm water and set it aside for about 10 minutes. Heat the milk until it begins to bubble and then remove it from the heat. Add the remaining sugar, butter and salt; stir until melted. Allow it to cool.

Combine the above mixture with the eggs and 1 1/2 cups of the flour. Stir this until it’s well-combined. Add the remaining flour, a little at a time until all of the flour is incorporated into the mixture. Turn it out onto a lightly floured surface and knead it for about 8 minutes. It will look smooth and elastic.

Place the dough in a large bowl which has been lightly oiled. Cover it with a damp cloth and allow it to double in size - about an hour. While this is rising, melt 3/4 cup butter and 3/4 cup brown sugar. Whisk it until smooth and then pour it into a greased 9x13 baking pan. Sprinkle the bottom of the pan with half of the pecans and set it aside. Mix 3/4 cup brown sugar, the remaining pecans and 1 tablespoon cinnamon together and set it aside.

After the dough has risen, turn it out onto a lightly floured surface and roll it into a rectangular shape. Brush it with melted butter and sprinkle the brown sugar, cinnamon and pecan mixture over it. Begin at the long side and roll the dough tightly, pinch the seam to seal it. Brush with butter and then slice it into 12-15 slices.

Place the cut side down into the pan with the butter and brown sugar. Cover the pan and allow it to rise for another hour. Preheat the oven to 375 degrees F and bake the cinnamon buns for 25-30 minutes. Allow the pan to cool for three minutes and then turn the pan over to remove them. Scrape any remaining sugar filling onto the tops of the rolls.

Make a glaze by adding 4 ounces of room temperature cream cheese, 1 cup powdered sugar, 1/4 cup room temperature butter and 1/2 teaspoon vanilla extract. Combine these together and beat until smooth. Spread over the warm rolls and then serve.

This recipe for gooey cinnamon buns may seem like it takes too long, but the results are definitely worth the effort. Why not prepare some for breakfast this weekend?

P/s: No promises. But next time, I might post step by step photo when making my cinnamon buns. :)

When You Only Have 30 Minutes

For a great cook or for someone that really loves cooking, within the time frame of 30 minutes, they can really completed few dishes.  But as for me, I don't think I can completed even with one dish.

Now, here is some ideas what you can cook within 30 minutes. Not only can you cook a memorable meal more or less from scratch in half an hour – you can even do a couple of courses. Three meal ideas when you only have 30 minutes.

Soup is easy to make and a hearty bowl of chunky soup, with delicious bread on the side can be a full meal on its own. One of the easiest and most foolproof is leek and potato soup. If you use a big saucepan you can even do it in one pot, with minimum washing-up afterwards.

Chop some leeks and a medium onion. Dice some potatoes into small cubes. Fling the lot into a pan with some butter, salt and black pepper and cook on a low heat for about 10 minutes till the potatoes are soft. Add stock – a good quality vegetable or chicken stock cube is fine – and milk. Simmer gently for another 15 minutes.

All you need to do now is blend it to a purée. Add a splash of cream and garnish with parsley or chives. Eat with delicious crusty bread or crostini. If you make a larger quantity you can eat this soup cold too – as the timeless classic of French cuisine known as vichyssoise. Hot or cold, it’s tasty, filling and fast to prepare.

Ready-made pastry makes quick meals a cinch. For a speedy taste of the Mediterranean, try spanakopita in puff pastry. Preheat the oven to about 200ºC/400ºF. Boil some frozen chopped spinach and drain well. Add dill, parsley, seasoning and half and half feta cheese and ricotta to taste. Throw in some pine nuts. Line a greased metal dish with the puff pastry, spoon in the filling and cover with another layer of pastry.  Glaze the top with beaten egg if you like.

Shove the pie in the oven for twenty minutes and you have a little taste of heaven – in no time at all. While it’s baking, whip up some quick home-made tzatziki to go with it. Just mix sliced cucumber and yoghurt, with a dash of olive oil, lemon juice and some crushed garlic.

A universally popular fast favorite is pasta and fragrant basil pesto. With a good pre-made pesto from a good deli, all you have to do is boil your pasta and mix with the pesto. It’s so easy it hardly counts as cooking, but it’s a classic meal in fifteen minutes. While you wait for the pasta you’ll have time to put together a dessert too.

Chocolate mousse is a rich treat that is easy to make and doesn’t actually require cooking – so that’s time saved straight away. Melt dark chocolate in a pan. Separate the egg yolks and whites. Whip the whites till stiff. Stir the egg yolks into the warm chocolate. Fold in the egg whites and spoon into a dish or individual glasses. Give it five minutes or so in the freezer to cool fast and then leave it in the refrigerator a while longer. Decorate with cream and chocolate…

A flavorsome and imaginative meal can be made in no time if you have the right recipe and are organized enough to have the ingredients to hand. Test yourself – it really is possible and the results will thrill.

Worth trying. :)

Freezing Vegetables and Fruit Guide

Have you ever tried freezing vegetables and fruits? Well, to be frank, I've never tried it before. Anyway, just to share with my readers regarding the tips that I just read about.

Freezing fruit and vegetables is a great way to make your produce last a lot longer than the shelf-life. It also protects your produce from spoiling and keeps it handy for when you wish to use it, avoiding having to spend a lot of money for out-of-season produce. Frozen fruit and vegetables can be stored in your freezer for up to one year, giving you a lot of time to use them up.

To freeze vegetables, it is a good idea to blanch them first. You can blanch the vegetables by immersing them in boiling water for up to five minutes. By blanching them, you are killing any bacteria that may be present. Some bacteria will be killed by the freezing, but many can tolerate very cold temperatures and flare up when you defrost the vegetables.

As well as killing bacteria, blanching also helps to kill any little bugs that you might not be able to see. Once you have finished blanching your vegetables, move them to ice water and keep them in the water, adding more ice as necessary for as long as you blanched them. If you blanched your beans for five minutes, cool them off in ice water for five minutes as well.

To prepare your vegetables for freezing, cut them up into small pieces. This will only apply to items such as sugar peas, green beans and other similar items. Beans can be frozen as is after they are blanched. Be sure to store your foods in freezer bags as the bags are designed to keep your fruits and vegetables from developing freezer burn.

Freezing fruit is a little different as it does not require blanching. Blanching fruit may actually destroy it before you get the chance to use it. To freeze your fruit, after you pick it let it sit in a colander for up to 30 minutes. This will drain any water off of the fruit, even water that you can't see.

After you have let the fruit sit and drain, place the fruit on a cookie sheet with some wax paper and place it in the freezer overnight. Be sure not too many of the individual fruits are touching each other; this will cause them to stick together. The fruit will completely freeze overnight. You can bag the fruit the next day in individual bags and rest assured that when you go to use the fruit, they will not all be stuck together in one huge ice cube.

Make sure you label the fruit and vegetables with the date they were packed. Most vegetables are good for up to nine months to a year. Fruit can be frozen for up to a year as well, in freezer bags. If you choose to vacuum seal your bags then freeze them, the fruits and vegetables may last up to 18 months. After you have frozen your fruit and vegetables, reward yourself for a job well done and money saved.

Perhaps anyone out there who have ever tried, please email me your feedback. I really appreciate it. :)

Engagement Cupcakes

Finally.... I got my laptop back. I can now smile from ear to ear. And now, I'm able to update my cake photos to my blog. All this while, I've been updating using the children's desktop which has very little info on all of my works. 

Now, let me show you the engagement cupcakes for my niece, Aishah.  The design was a simple one.  The color theme was gold.  I've tried to get as closed as to gold color, but.... unfortunately, it turned out to be more yellow/orange?????

Let's look at the photos.

Inside cake was chocolate moist cake.
Topping with fondant.

Would like to order this for your own engagement or as a gift?  Drop an email to me at rose@ritzarikitchen.com or ritzaribakery@gmail.com for enquiry.

How to Save Money on Your Grocery Shopping

Believe it or not, one way to save money on your grocery shopping is by doing meal planning.

Do you agree with me that the amount of food that goes into landfill sites each year is truly staggering? It’s not only an environmental problem. It’s also a waste of your hard-earned cash. A scientific study calculated that wasting food means that the average family puts at least $600 or more a year in the trash. Meal planning will put those money back in your pocket.

The supermarkets make it easy for us to buy food that we don’t use. Special offers only save you money if you actually consume the goods before the use-by date. A simple grocery list is the key to smart shopping and resisting unnecessary purchases. That list should be based on a realistic assessment of what you need. A meal plan will allow you to draw up a shopping list that covers those needs.

Meal planning doesn’t mean a rigid schedule where you have pasta on Monday, meat on Tuesday and fish on Friday. It means knowing what your eating habits and meal preferences are so that you only buy the perishables you’ll use and don’t get seduced by the bargains in the store.

You may want to keep a food diary for a few weeks to see what your meal pattern is. How much salad do you actually eat in a week or a month? Realistically, are those fresh vegetables going to be used up while they’re still fresh? What types of food do you regularly consign to the garbage?

Make a note of your staple, regular meals. Your core menu might include a favorite pasta dish, a stir-fry and a weekend barbecue. If you have pasta and home-made spaghetti sauce once a week, it’s easy to calculate quite precisely the quantities of fresh ingredients you need. When you know what you normally eat, you can draw up a meal plan for a specified period. That could be a week, fortnight or even a month.

If your menu includes meals with lots of fresh ingredients, it makes sense to shop more often, for maximum freshness and minimum waste. If that’s not practical, plan meals that use up perishable ingredients and can be put in the freezer. By planning meals that use seasonally available ingredients and can be frozen you can still take advantage of bulk buys when produce is at its cheapest, without worrying about waste.

Meal planning will save you time and effort too. Most of us waste time dithering about what to have for supper when faced with a refrigerator full of incompatible ingredients. That’s when you’ll be tempted to reach for the phone for a take-out – not the most economical option. Smart planning means there’s always something good and fresh to eat.

The time you put into meal planning will pay you dividends. With a bit of practice it becomes second nature. You’ll know intuitively whether you need six eggs or a dozen. Meal planning means a smart shopping list, which also means you won’t find out halfway through a meal that you’re missing the vital ingredient.

Planning your meals also means you may never have to deal with those vegetables that you meant to use but that are actually rotting in your refrigerator. With the gains of fresher food, less daily hassle and extra money in your pocket, meal planning is something we should all be thinking of.

What Makes All-Clad Stainless Steel Cookware So Popular?

When people think of stainless steel cookware, All-Clad cookware is usually the first brand that comes to mind. It is one of the most popular brands of cookware, despite being one of the most expensive. A single frying pan can cost a few hundred dollars. Despite its prohibitive price, people who love to cook would rather buy All-Clad stainless steel cookware than any other cook set.

Originally designed for professional chefs, All-Clad cookware is used in 4-star kitchens worldwide. In addition, it is now the foremost cookware line in the home market.

All-Clad cookware uses 18/10 stainless steel, which is the best there is. Each piece has a mirror finish, making it the ultimate in style and functionality. All-Clad pots and pans feature a 3-ply construction that helps to distribute heat evenly. They also have stay-cool handles attached to the body of the cookware using corrosion-free, stainless steel rivets. Some pieces feature a non-stick finish coated on the stainless steel.

Stainless steel is the material of choice in All-Clad cookware because it is non-reactive. Unlike aluminum, for example, it does not react with acids. Unlike aluminum, for example, it does not react with acids.  When you cook with a stainless steel pan, all you can taste is the food.

The superior heat conductivity of All-Clad cookware can be attributed to its heavy aluminum core at the bottom and extending up the sides of the pan. This aluminum core is sandwiched between the stainless steel cooking surface and the exterior layer at the bottom.

All-Clad cookware is solidly constructed. Each piece is inspected at every stage of the manufacturing process. This is to maintain the high standard of every pot or pan. Handles are securely riveted to the cookware’s body.

Quality and looks go together in All-Clad cookware. The exterior has a mirror finish and each piece is beautifully styled yet perfectly practical. They also come with a lifetime warranty against defects due to poor manufacturing or workmanship.

All-Clad offers stainless steel frying pans, sauté pans, sauce pans, stock pots, Dutch ovens, steamers, casserole pans, and many more. They all come in different sizes. For example, frying pan sizes very from 7 inches to 14 inches. Sauce pans are available in 1-quart size up to 4 quarts.

The main drawback of the cookware is its high cost. Also, All-Clad pots and pans tend to be heavier than other brands. Despite these drawbacks, All-Clad stainless steel cookware remains the all-time favorite of professional chefs and average people who just love to cook.

Best Summer Weekends Cookbook

 

A food lover, will always on the lookout for great cookbooks. Even the children love to look at cookbooks at home and decide what to cook and try out next. I was initially attracted to The Best Summer Weekends Cookbook by its brightly designed front cover of mouth-watering watermelon, shrimp, tomato, lemon.

The over 75 recipes are perfect for entertaining friends and family or delicious day-to-day summer cooking. The color photographs within the book look very appealing and appetizing. The recipes are varied and include appetizers, starters, sundown snacks, delicious BBQ recipes, summer salads, light main courses perfect for a summer's day, to breakfast and brunch ideas and amazing desserts. I am sure you will love to try the delicious Mocha Ice Cream Loaf or how about a refreshing Tabouleh salad and Thai Green Chicken Wings.

The ingredients used in the recipes are easy to come by and are seasonal. In addition, each recipe gives ideas on how to substitute certain ingredients if they are not to hand.

Overall, this cookbook has an exciting array of summer recipes that will please anybody. I am sure you will get a lot of joy out of trying out these fantastic and mouth-watering dishes.

How to Clean Stainless Steel Cookware

Now that you have the stainless steel cookware in your kitchen, I'm sure that you would like to know the guide for cleaning the cookware.  

KitchenAid Gourmet 

It’s normal for cookware to become stained or discolored with constant use.  Although stainless steel cookware is resistant to stains, burned-on food can be messy and hard to remove.  Here are a few tips for cleaning stainless steel cookware that really work.

General Care
For everyday cleaning, wash your stainless steel cookware by hand in hot soapy water.  Rinse and dry thoroughly using a soft cloth.  Most stainless steel pots and pans are dishwasher safe, but many experts believe that they should only be hand washed to preserve the mirror finish. In case you use the dishwasher, remove your pots or pans after the wash cycle.  Dry the cookware by hand to prevent spotting.

Always use a soft cloth or sponge to clean your stainless steel pans.  Do not use an abrasive cleaner on the pan.  Steel wool or any kind of abrasive material will leave scratches on the surface of the cookware.  If an abrasive material is absolutely necessary, use a nylon scrubber instead of steel wool.
 

Removing Stains
If your cookware has chalky white residues or spots on it, it’s possible that your tap water has a high concentration of calcium. The spots are easily removed with vinegar.  Fill the pot or pan with 1 part vinegar to 3 parts water.  Bring to a boil and allow it to cool.  Wash the cookware with hot water and dry completely.

Burned-on food can be removed with baking soda.  Add hot water and a few tablespoons of baking soda.  Soak the pan for a few hours.  Use a soft cloth and mild detergent to finish cleaning the pan.  You can also add a little water to baking soda to make a paste.  Rub this paste on the burnt food to remove it.

Here’s another way to remove burned-on food.  Fill the pan with warm soapy water, making sure to cover the stuck-on food.  Allow to soak for an hour.  Put the pan on the burner and let the water boil for up to 15 minutes.  Let the water cool, and then scrub the mess with a nylon scrubber.  Wash with hot, soapy water, rinse and dry.

Never use metal scouring pads when cleaning your stainless steel cookware.  They may be good at removing stubborn residues but they will scratch the surface of the cookware and damage the finish.  Instead, use plastic or nylon brushes and nylon-net scouring pads.  You should also avoid using chlorine bleach or ammonia-based cleaners on stainless steel cookware.

How to Choose the Best Stainless Steel Cookware

Good cooking starts with a good set of cookware.  With the right cookware, you can easily whip up all your favorite dishes.  Today’s cooks find stainless steel cookware to be one of the best choices for the modern kitchen.  Not only do they look good, but they are durable and easy to clean.  Stainless steel cookware is best for frying, browning and roasting foods.

All-Clad 5000-9 Cookware

For food that tastes good and looks good, you should use only the best stainless steel cookware.  The quality of stainless steel pots and pans differ widely, from cheaply constructed cookware to top-of-the-line All-Clad cookware.  An expensive All-Clad cookware set may not be for everybody, but you can still find affordable pots and pans that will work just as well.

While stainless steel has wonderful qualities that make it ideal for cooking, it is a poor conductor of heat.  To overcome this shortcoming, an aluminum or copper core is placed on the bottom of the pan to help distribute heat evenly.  Both metals provide even distribution of heat, but aluminum retains heat much better than copper does.

Top brands use 3-ply or 5-ply stainless steel pots and pans with both aluminum and copper cores sandwiched between layers of stainless steel. If this cookware is outside of your budget, you can look for quality stainless steel pots and pans with an aluminum or copper plate at the bottom.  The plate should extend over the entire bottom of the pan and should be solid and heavy.  Cheaper cookware sets have small plates only in the middle of the pan and do not work very well.

Stainless steel pans are made from an alloy of iron with chromium and nickel.  The heaviest and most durable pans are made of 18/10 stainless steel.  This contains 18% chromium and 10% nickel.  Pots and pans made of 18/8 stainless steel also work well.  Stainless steel cookware labeled as 18/0 contains 18% chromium and 0% nickel.  These are usually very thin and their use is limited to steamers and pasta cookers.

Before purchasing cookware, test the handles of the stainless steel pots and pans.  Handles should be solid and attached securely to the body of the cookware.  They should also be heat resistant or stay cool to protect you from burns or injury.

Stainless steel is non-porous and scratch-resistant, so you can use any kind of utensil on the pans without worrying that the surface will flake or crack.  You’ll always get the natural taste of the food you are cooking.  With the best stainless steel cookware, it has never been easier to serve an appetizing meal.

New Topics - Product Review, Book Review and Recipes

I'm moving forward to make ritzarikitchen.com to be more informative for my visitors.  Not just promoting my cake and cupcakes, but at the same time, I wanted to share some knowledge with others.  And I also appreciate if you could leave your comment :). 

Therefore from time to time, I will now be adding new topic on product review, or book review or even recipes for anyone out there to try it out.

So stay tuned!!!

By the way, my cake and cupcake biz is still on :).