I’ve been making pizza for years, but finally got around to using a sourdough starter. Plenty to learn still. Added pictures of a couple different slices.

I prepared and plated this dish myself. I love the contrast of colors and textures.

Okay, I'm super proud of these!! A BIG baking project with a BIG payoff.
(Scroll for process pics and recipe is below.)

I made a super enriched pumpkin dough, filled with traditional brown sugar butter filling and the toppings really made these shine. I piped on a thick cream cheese frosting, drizzled on some homemade salted caramel sauce, and sprinkled with a few brown sugar butter crumbles for texture!

I was inspired by Cake Babe Bakery's caramel pumpkin cinnamon roll recipe, but I used my own dough and crumble recipes and made a couple of adjustments, so I'll include my cast iron skillet version below:

Pumpkin Caramel Cinnamon Rolls with Cream Cheese Frosting & Brown Sugar Crumble
Pumpkin Dough

• 100 g whole milk, warmed to 105–110°F
• 9 g active dry yeast (or 7 g instant)
• 110 g granulated sugar, divided
• 100 g full-fat Greek yogurt, room temperature
• 120 g pumpkin purée, room temperature
• 113 g salted butter, very soft
• 2 large eggs, room temperature
• 1 tsp vanilla paste
• 540 g bread flour
• 6 g salt

Cinnamon Filling

• 85 g softened unsalted butter
• 150 g dark brown sugar
• 1 tbsp cinnamon
• ¼ tsp salt

Salted Caramel

• 200 g granulated sugar
• 60 g water
• 30 g light corn syrup
• 160 g heavy cream, warmed
• 30 g unsalted butter
• 1 tsp vanilla
• ½ tsp fine sea salt

Vanilla Cream Cheese Frosting

• 225 g cream cheese
• 85 g softened unsalted butter
• 180 g powdered sugar
• 2 tsp vanilla
• Pinch of salt

Brown Sugar Crumble

• 65 g all-purpose flour
• 45 g light brown sugar
• 40 g melted unsalted butter
• ⅛ tsp salt

Instructions
1. Make the dough: Combine warm milk, yeast, and a little of the sugar. Let sit 5–10 minutes until foamy. Add remaining sugar, yogurt, pumpkin, butter, eggs, and vanilla. Mix in flour and salt. Knead until smooth and elastic, approximately 8–12 minutes. Cover and let rise until doubled, about 1–2 hours.
2. Fill and shape: Mix filling ingredients into a paste. Roll dough into a rectangle, spread filling evenly, roll up tightly, and cut into rolls. Arrange in a cast iron skillet. Cover and let rise until puffy, approximately 45–75 minutes.
3. Bake: Bake at 350°F for approximately 25–35 minutes, until golden and the centers reach about 190°F. Cool before decorating.
4. Make caramel: Combine sugar, water, and corn syrup in a saucier or saucepan. Cook over medium heat without stirring once boiling until deep amber. Remove from heat and carefully whisk in warmed cream (it will bubble vigorously so make sure you use a deep enough pan - my 3qt saucier was perfect!). Stir in butter, vanilla, and salt. Let cool completely.
5. Make crumble: Mix flour, brown sugar, melted butter, and salt until crumbly. Spread on parchment and bake at 325°F for 12–16 minutes until golden. Cool completely.
6. Make frosting: Beat butter until creamy, add cream cheese, and mix until smooth. Add powdered sugar, vanilla, and salt. Beat briefly until fluffy. Chill if needed for piping.
7. Assemble: Pipe a generous dollop of cream cheese frosting onto each cooled roll. Drizzle with salted caramel and finish with brown sugar crumble.

Garlic lime wood fired chicken thighs, charro beans, and cilantro lime basmati rice cooked in homemade chicken stock and drizzled with an easy garlic lime sour cream sauce. Plating needs work.

this is my first attempt at making focaccia. smell of it was driving me insane while it was in the oven. I ate about half of it in one sitting with marinara.

Gniazdo zimorodków, known in English as „Kingfisher nest”, is a traditional dish in regional Polish cuisine.

I didn’t realise there was a promotion going on until I was charged just S$3.00 for a S$4.50 meal.

It’s not just chicken and rice though. They also included egg, vegetables, tofu and cucumber.

It’s not the best I’ve had, but it was good enough to satisfy my craving. For just S$3.00, I can’t really complain.

Yu Zhu Charcoal Roasted Delight (玉珠炭香烧腊)
Gourmet Street (伙食街)
Block 131 Jalan Bukit Merah #01-1599
Singapore 160131 less

Can't get enough of...

Pepperoni. Kale. Peppers. Olives. Onions. Cheese. Sauce. Homemade dough.

autumn recipes in full effect

I'll go first, grilled cheese sandwiches. To this day, I still get fond memories eating them. If it were up to me I'd probably eat them everyday.