one six b's finest

this is gonna be a somewhat short and sweet post to mark the coming out of a week of hospitalization leave (thanks to surgery number three in my journey toward getting my first implant) and the somewhat anticipation of the mayhem of the coming week, as i close the chapter of working at my present job. one would think i would have more time to blog during the rest week...but the time simply flew past as i nursed a swollen cheek, a cold and an overflowing inbox. but i digress... this post is as the title suggests...a recap of yet another chillax dinner with great company, fun guests tucking in full on to some of one six b's fab & favorite dishes - starting off with pak law's kick ass caesar salad.

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death by desserts - the seventh heavenly edition!

its funny how i will not typically classify myself as one with a sweet tooth but yet would definitely not say no to any offer for dessert! and i guess my somewhat newly acquired curiosity for the course that ends the meal, has been subtlely piqued by week after week of gorgeous creations homemade and hand delivered by aunty ta. there has of course been the odd occasion where aunty ta wasn't able to put something together given her busy schedule, but in such instances, she always makes it a point to bring a kick ass substitute...like the specially hand carried home leonidas fruit pastilles you see above!

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coffee & cake

i really don't quite care what everyone says, but oriole cafe still serves up the meanest latte on this island. serving up quality 'honest' coffee, the baristas at oriole take no short cut in the brew process. all creations start with freshly roasted beans that are only ground on demand, tampered twice and then brewed with water at the right temperature for the perfect duration of time to yield the basic yet very awesome building block of any coffee creation - the espresso. 

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is koi the new face of bubble tea?

after hearing stories of special detours to the koi cafe and countless tweets from friends on how good the bubble tea is, this girl finally bused down to marine parade, niece and nephew in tow, for our sunday bus and bubble tea adventure!

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death by desserts - take 6

finally found the missing piccie for auntie ta's rendition of the pierre herme's dark chocolate tart. i do have to admit the pics in this post aren't fantastic but i do hope they do make your mouths salivate, tummy rumble and instill the craving for something sweet, for these truly decadent creations are all homemade and handcrafted by one six b's very own dessert chef auntie ta.

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joining in the march of the food revolution

i've been following jaime oliver's food revolution of late and only just begun to realize how much of an impact it is making on my perspective of food, eating and health. my recent post on b3 is probably the point where it really dawned on me (and hence made the burger vow!) that i've become a believer of the movement. it really wasn't a sudden revelation but rather a subtle one, with little things like writing for mojitos, dining more and more at homeand even messing about in the kitchen myself, that prompted me to think that i could potentially play a role and hopefully pass on the spark to start your own revolution. 

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only As at b3!

this post is one that will go down in mojito's history because it is one of the very few posts that i punch out just hours (read within twenty four hours!) after being at the place....and yes, it is purely driven by the excitement, satisfaction and the need to just shout it out to the whole world that i've just experienced a gastrorgasm! the place? burger bench and bar or better known as b3.

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one six b's welcome home dinner

i know it has been all quiet on the one six b front and i am deeply sorry for not giving all at least a heads up that the kitchen would actually be closed a large part of november and december as pak law jets about, taking a break from the cooking and stretching his legs on the golf course! the dessert kitchen too, albeit located at the other end of the island, was also closed for the past month or so but for the very different reason of remodeling! the re-surfacing of the one six b thread is thus officially marked with this post, with pak law back in the kitchen from down under - eight kilos of meat in tow no less (yes eight!), and auntie ta busying herself in her new kitchen, fully decked out i hear with a spanking new oven!

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canele

there is not doubt that canele is probably the place to go for kick ass chocolates and mind blowing desserts...i mean when i don't know what to get for pak law...a box of canele handmade chocolates and truffles will definitely always does the trick *wink*. but this post isn't to rave about canele's chocolates but more to give a big shout out for extending its culinary finesse beyond the sweet endings and into its entrees, sides and mains.

dinner was a little late last friday evening but we manage to hit the new canele at paragon at the perfect time, post dinner and pre coffee so it had a nice quiet cafe buzz to it. i was craving pizza that evening and was literally spoilt for choice so heeding the maitre'd's recommendation, i indulged and had the big breakfast for dinner! plastered with a half boiled egg, the pizza was layered with fresh tomato paste, pepperoni and bacon and baked fresh on not your usual doughy pizza base but on a rather more like the slightly flaky dough, similar to that used in the classic chinese red bean pancakes. it definitely hit the spot for me but unless you really are hungry, this big breakfast can easily satisfy two.

as i predicted, g had the bolognaise and poached egg with parmesan cheese doria, translated to simply mean awesome bolognaise baked rice with a perfectly poached egg. i really enjoyed the mouthfuls i had...think tangy yet sweet tomatoes stir fried in minced beef, covering short grain rice and enveloped with a generous portion of freshly grated parmesan cheese. topped with the warmth of the gooey runny egg, this not only was a visual piece of work with the warm colours, it tasted pretty good as well. what i didn't expect was g's choice of soups... i had my bet on either the cream of mushroom or the minestrone but i think g chose right with the corn and clam chowder. bursting with flavours of sweet corn and sea saltyness of the clams, the soup, served with homemade garlic pesto bread, was a good appetiser, whetting the appetite without over filling our tummies before dinner.

dessert honestly wasn't in my plan, although i did spot the crepes section in the menu and made a mental note to come back for them another day! but g seemed taken by the possibility of a nutella crepe so i saved half of my pizza in a doggie bag and dedicated the rest of my tummy space to the heavenly nougatine. filled with nutella, salty caramel, caramelized filo, nougatine ice cream and vanilla crème chantilly...no one and i mean no one will be disappointed with this sweet crepe. whole wheat crepes layered with generous spreads of nutella and topped with home made nougatine ice cream and a touch of salty caramel...if one ever needed a definition of dessert bliss...this pretty much will be it!

canele patisserie chocolaterie (and cafe!)
290 orchard road
#b1-25 paragon
(65) 6733 8893
www.canele.com.sg

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meat melodies

it's been pretty much back to back weekends of roasted meats at one six b...not that i or anyone is honestly complaining! i guess the regulars of one six b all do enjoy a good cut of beef, lamb and pork pretty much any time that we don't realize that its been a few carnivorous weekends of pure meat indulgence!

served up with a nice side portion of rissoni and topped with home-style stewed veggies, dinner one was a simple yet heart (and tummy!) warming experience. the beef was good, roasted to a perfect medium rare, crisp on the outside and pink on the inside, and the rissoni done al dente (just imagine the texture of risotto but with the soft crunch of macaroni) with a tangy touch of well stewed veggies...but as much as i would like to say the meat and rissoni were the highlights of that evening, auntie ta's imported stash of belgian chocolates and fruit pastilles most definitely stole the limelight. carried all the way back from france, these were exquisite! from the strawberry to lemon pastilles, milk to dark chocolates, one really could tell the delicate craftsmanship and quality of the ingredients gone into each and every morsel of the sweets. thank you auntie ta for spoiling us rotten!

dinner two saw us indulging again in cuts of steak...this time, two hundred and fifty grams of tenderlion donned all of our plates. served with a dollop of homemade hollandaise-inspired sauce, flurry of caesar salad and fresh buffalo mozzarella and tomato, the steak could have easily rivaled that served up at reputable establishments here in singapore...kudos to chef pak law!

dinners three and four revolved around pork. the first version inspired a little by french country style cooking while the second was the classic fusion of east meets west roasted pork. guess pak law was experimenting a little with version 1, combining some of the french cooking techniques with that of chinese cooking, producing what he coined french style ba kut teh! it turned out not too bad...the soup was hearty and wholesome, and the meat was moist and tender, only disappointing thing was that the flavors didn't quite pull through the meat. was a great attempt nonetheless and i'm sure pak law's going to nail the dish the next time around!

the roast pork is probably pak law's next pet dish next to the beef. browned to produce almost perfect crackling, the pork was roasted such that it was infused by its own juices, producing tender and juicy cuts of pork rib. topped with apple risotto instead of the usual out of the can apple sauce, pak law has again took one of his classic dishes up by a notch! completing the meal that evening was yet another classic, auntie ta's signature creme caramel. i think i did mention this before that i'm not one that is big on custards but when it comes to auntie ta's version, this girl will not refuse. smooth and creamy with the just the right hint of sweetness, the creme caramel brought the evening of feasting and great company to a happy and satisfactory close.

till the next feasting episode at one six b!

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toys toys toys!

this girl's got new kitchen toys! first and foremost, the corner piece and absolute must have i believe for all bakers, amateur and professional alike, is the kitchen aid artisan mixer. classic and modern, and in a nice splash of icy blue colour...i guess this makes it official...i have joined the baking ranks! *grin*

on top of the artisan, the kitchen got quite an indulgent addition - the cuisinart ice cream maker. being the ice cream monster that i am...this was really a treat! having had a hand with the more generic type ice cream makers, and being disappointed with quite lack lustre results, the cusinart definitely delivered. it was extremely easy to use, took all of 60 minutes and produced quite a solid first pint of cookies and cream. plans are already perculating for some fancy mancy flavors so don't be surprised if mojitos features some ben and jerry inspired replicas (yes...i have the b&j recipe book!) and most definitely some of mojitos' own creations!

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death by desserts - the truly to die for part 5

its been a good few months since i last updated everyone about the happenings in the dessert side of the one six b joint...quite a bit has been happening and auntie ta really has been spoiling us rotten with a repertoire of brand new sweet endings. just looking at the fantastic piccie of the warm chocolate cake would immediately make you realize why part 5 of this series is entitled the 'truly to die for' one....the warm chocolate cake was perfection. made from pure valrhorna chocolate, this was one sinfully rich dessert that no one was willing to share! thank god we all had our own if not i'm sure it would have gotten ugly! served fresh out of the oven, each cake was exquisitely moist with the signature runny chocolate center...served with a spoonful of haagen daz coffee ice cream pretty much sent all of us to chocolate heaven!

auntie ta continued to indulge us further by whipping up her version of the classic tiramisu a week later. having made tiramisus myself, i always thought that the key was in using good quality coffee and a generous splash of baileys....so after trying auntie ta's light yet creamy, robust yet caramelly version....i couldn't quite put my finger as to why her version was so distinctively (and yummily) different. the secret is not just a splash of baileys, but rather the use of 3 different types of alcohol in each layer of the tiramisu! the best part is that the flavors from each is so subtle and complementary that you hardly notice it as you spoon mouthful after mouthful of the yummy dessert trying so hard to decipher the combinations of coffee and cream and alcohol going around. yums!

the last dessert this girl will feature is the french waffle with strawberry compote and vanilla ice cream. again, we were spoilt rotten with this one when auntie ta served it up last week. the waffles were made on the spot so all of us had piping hot fresh waffles with homemade compote. the waffles were crisp yet fluffy with just the right hint of butter in the background, these were so good you could eat them on its own! one would never have thought to have waffles for dessert ya? but with these beauties...i am sure we will be more than happy to have them for breakfast, lunch or dinner!

i am sure this won't be the last of the 'to die for' dessert series...so till next time, remember having dessert is not a sin! 

kudos to auntie ta!

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every chunk splunker's dream toy!

this, ladies and gentlemen, is how an ice cream scoop should be. easy, no fuss, almost perfect scoops every time and the best part the yummy colors! i indulged and ordered not one but two online (i just couldn't resist the pretty pink and the funky green!)...and thanks to the good folks at borderlinx, these chunk splunker toys took only a week from online ordering to arriving at my door!

www.wrapables.com
www.borderlinx.com

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death by desserts: le quatrième acompte

this fourth installment is a bumper post of the dessert happenings at one six b in the last quarter of 2008. i know it is already the new year but this girl felt that the sugary highlights of the months october through to december ought to be shared here at mojitos as auntie ta has really spoiled us rotten with not only yummy desserts but awesome homemade birthday and celebration cakes!

we celebrated my birthday with a yummy lemon meringue.....smooth tangy lemon curd topped with marshmallowy melt in your mouth meringues with caramelized peaks, extremely refreshing i believe most of us at one six b had seconds! i was additionally treated to a sinfully rich dark chocolate mousse infused with fresh raspberries...think melted dark chocolates (almost like liquid godivas!) whipped with just the right amount of cream to give the mousse a truly smooth yet light texture. it was so good that this girl had to work quite hard to protect this special gift from being devoured by others!

birthday cakes two and three (for g and my mom) were more birthday tarts actually...with homemade pastry painstakingly put together by auntie ta, both the mixed fruit and strawberry tarts were outstanding. to be honest, i haven't really been one for tarts as the pastry shells were usually not well made with somewhat of a plasticky taste and filled with what tasted like instant mixed custards. not in auntie ta's case though, the pastry was awesome...buttery and slightly flaky, filled with freshly whipped cream and topped with fresh fruits, this girl has decided that she will only have fruit tarts prepared by auntie ta from now on!

the weekly dessert repertoire continued to increase with the addition of the coffee custard and the apple tart....both of which received rave reviews from the regulars at one six b. the coffee custard was smooth, not too creamy with just the right hint of coffee. topped with a biccie and accompanied by a sugar donut, the coffee custard was not only prefectly presented, it tasted fantastic! the apple tart tasted as awesome as it looked too....yummy buttery pastry base with caramlised apples, auntie ta's apple tart can most definitely hold its own to any commercial apple tart *grin*

the apom and the chocolate trifle round up this fourth installment....decided that although they both have been featured before here on mojitos, auntie ta's somehow mananged to refine the receipes and really made version 1b of both a notch better from their already outstanding standing. both the apom and the trifle were served at two separate family gatherings and both were so good that they were all gone before anyone could have seconds!

here's to a sweet initiation in 2008 (thanks auntie ta!) and to more sugary adventures in 2009!

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death by desserts: the third installment

i truly have to give credit to my auntie ta for the array of outstanding desserts that she whips up faithfully, week after week...so much so that i think this third installment will still not quite yet bring me up to speed with the repertoire of good stuff that we have been spoiled with *blush* (yes, i'm already thinking of installment four!)

knowing that pak law was putting on his pernankan hat one weekend, auntie ta matched up and brought over some pretty fantastic apom. there is apom and there is apom....and mind you with the crowd at one six b giving probably only peramakan the nod for authentic pernankan desserts, auntie ta's home made version was pretty much quite up there as well. fluffy and fresh pancakes, complemented by sweet pisang rajah's and outstanding gravy, these melt in your mouth treats were so well done that despite cries of 'i'm stuffed', all i'll say is that there were seconds going round!

the next two desserts are what i coin classics with a twist. the regulars of one six b were first treated to a lemoncello tiramisu. knowing sometimes how full we get with dinners at one six b, auntie ta always manages to serve up something that will fit right into that section of the tummy we reserve and proudly call the dessert section *grin*! light, refreshing and tangy (the lemoncello is imported fyi!), this version of the classic tiramisu was defintely a welcome change to the palate following a big meaty meal.

the roulade was the other somewhat twist on the classic swiss roll. it was auntie ta's first time at a roll and she nailed it. having had some gos in the kitchen, i shy away from rolls and cakes in general as they are well...that much more technical! the lemon roulade again, complemented the rich meal perfectly, with it being a lot less rich as compared to the tiramisu but still sufficiently tangy and refreshing to hit that sweet spot.

the final dessert (these are not listed in any particular order, although i do tend to save the my favourites for last *wink*) in this partie trois installment is the hibiscus peach granita. yup! you read right... hibiscus. combined with the fuzzy half sweet half tangy flavour of the peach, the hibiscus added a nice fragrance and sweetness to the drink dessert. with or without the shot of vodka, the granita was a perfect end to an outstanding meal on a warm september evening.

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'ba yue shi wu'

i am a total untraditionalist when it comes to moon cakes...so that means no baked versions, no yolks for me...just bring on the smooth snow skins and creative ganaches and truffles!

third year running and the snow-skin collection spinning out of the sze chuan court at fairmount (ex raffles city) still wins it for me. knowing how much in demand these tasty treats will be, my sis and i devised a plan and split our 4 box order into two delivery dates, a full month apart just so that we could experience these yummy snowies twice over! we quickly learnt though that the quality control was somehow not quite up to speed with the first batch of snowies....the snowskin was a little thick and not quite so smooth...but the fillings were still awesome - baileys cream, champagne truffle, rum and raisin and the new addition strawberry. we were so disappointed that we considered cancelling our second order but call it a blessing in disguise, they didn't take cancellations....so we landed ourselves with two boxes of top notch sze chuan court mooncakes. silky smooth snow skin, flavoured perfectly to complement the quality filing of chocolate, liquor and fruit. one slight hiccup but sze chuan court definitely still delivered!


despite being the szechuan court loyal fan that i am, i could not resist the pretty box of mooncakes from canele. yes canele. with a reputation for being this island's best patiesserie, i figured their snowies should be pretty good. the chefs at canele really rocked it the classic mooncakes with fusion flavours like green tea & macadamia nuts, rose & raspberry jelly, chocolate walnut & fudge brownie, roasted walnut & sesame praline, coffee with irish creme ganache and lastly, dark chocolate with crunchy pearls. sounds yum? they were...the snowskin was a tad different in texture from the szechuan court ones, slightly more cakey but they were on the whole still pretty good.

this girl's looking forward to next year's 'ba yue shi wu' and heading straight for pre-orders at the fairmount and canele!

szechuan court
fairmount singapore level 3
80 bras basah road
(65) 64316156

canele patisserie-chocolaterie
robertson walk
11 unity street #01-09
(65) 67388145

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messing abouts in the kitchen

finally, this girl has had an opportunity to mess little about in the kitchen....g's kitchen to be exact (thank you sweetie! *grin*) and i am glad to say that it has been quite a bit of fun. there's always that bit of uncertainty and risk when it comes to cooking (or baking in this case) and i guess that's what makes each and every attempt a totally different experience.

i kinda eased myself into things with a somewhat easy first dessert...rocky road. couldn't really go quite wrong with this one, just combining off the shelf digestives, marshmallows, chocolate, chocolate and more chocolate! plus it was fun to make with nephew on hand as sous chef! customer satisfaction on this one was a big yes, especially from those with a particularly sweet tooth. apparently it is perfect with a cuppa (pak law would drink an extra cup just to have a piece!) so i'll definite get more going soon..maybe this time with some brandied cherries!

next attempt was the mini meringue. i have never made meringues before, always afraid of under beating and or over cooking...but i decided this three ingredient dessert really couldn't be that difficult, so i busied myself one saturday evening and viola! discovered hey, this girl can make quite a mean meringue! quick disclaimer though, attempt two at the meringue was not so good. the original plan was for a hazelnut tri-layered meringue for the gang who was coming by one six b..but it didn't quite pan out *blush*

taking a step back following the botched meringue attempt, i decided to head back to the basics and put together a chocolate terrine for g's housewarming. slightly time consuming but definitely worth the effort. just imagine the fantastic flavours of creamy white, classic milk and bittersweet dark chocolate in each and every bite of this dessert...be warned though..it is ultra rich so thin slices were a must!

i've kept my most proud attempt for the last...being a huge fan of crumble, i decided to have a go at making my very own from scratch.(with the help of mr jamie oliver of course!) having been spoilt with the fantastic crumble desserts served up by auntie ta, i was kinda afraid that my try wouldn't really quite make it...but thirty minutes later, i tucked into my very first apple crumble and impressed even myself! while the apple filling could have been improved upon with cooking apples, the crumble topping was yummy...just the right texture and combination of buttery saltiness and sweetness. auntie ta will definitely be proud! more crumble will definitely be coming out of that power teka oven!

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death by desserts: partie deux

i guess there is really no better way to get back into the gear of blogging by beginning with death....yes, death by desserts! second installation of what i think will be a regular feature from the looks of things (thanks to auntie ta! *grin*)...and this girl really hopes that this, and all subsequent posts will make everyone run out to satisfy those sugar cravings!

killer dessert numéro quatre: homemade macaroons. just to set the record straight, those macaroons you see in the piccie are a hundred percent homemade. i've never been a big fan of macaroons, partly because of the preconception i have that they have this artificial almondy taste, but after one bite of auntie ta's homemade versions...i am a convert! these were hmm-hmm fantastic...light and crispy and filled with wonderfully whipped chocolate (in the chocolate one) and zesty lemon curd (in the lemon flavored one). i really don't know how auntie ta does it so immaculately and professionally at the first try but we are really all glad that she is blessed with the dessert gene! pity there were only those few (auntie ta was just piloting the macaroon run!) but it was all good, as auntie ta promised she'll make a full flight soon!

killer dessert numéro cinq: fruit minestrone. this was something really quite out of the ordinary. taken out of the le corden bleu dessert book, the soup dessert was definitely a first for all of us. it looked quite spectacular, with the fresh colours of the strawberries and melons, but we were a little apprehensive of whether the taste would match up. to cut a long story short, lets just sum it by saying that the regulars of one six b all had seconds! the minestrone was a refreshing change and really cleansed the palate after a heavy dinner. tangy, sweet and with a bit of minty flavor, this dessert version of the soup gets my vote over and above its classic cousin the minestrone.

numero six goes to the crepes suzette. done without missing a step of the recipe, watching auntie ta prepare the dish step by step really made one subconsciously imagine biting into the dessert and experiencing the sweetness of the orange infused crepes, the hint of burnt alcohol and sugar from the grand mariner, topped with fresh juicy pakistany mangoes and dollop of b&j's french vanilla. we were definitely not disappointed as it tasted as good as it looked and the wait for auntie ta to whip the dish up was definitely worth it!

killer dessert numéro sept: profiteroles. this girl apologizes if this was already posted. in any case, they are so good (again 100% home made!) that they are definitely worth a mention here. profiteroles is one pastry that is way hard to get right, not that i am one to say as i head more for the easy peasy categories of dessert receipe, but i would like to say i do know a good profiterole when i have one. not quite as refined as that at au petit salut and p.s. cafe (both serve kick ass profiteroles in this girl's book!), but it definitely had the same texture - light and almost melt in your mouth. to top it all off, the awesome home made chocolate sauce (made from royce chocolates no less!) and home whipped cream were truly the icing on the cake!

coup dedans là pour la partie trois! (hang in there for part/installation number three!)

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y.o.w

this girl's back and finally sat down to organize her pictures and get the groove going again with mojitos and other madness!

this installment is for the two days i spent in the beautiful canadian capital ottawa...just in case anyone's wondering, y.o.w is the airport code for ottawa. saw it at a print your own tee shirt shop and thought it was pretty cool so shamelessly copying the idea here!

anyway, ottawa was a great change from banff....with the sun shining and temperatures a good 15 degrees higher, this girl was happy to have at least one evening out and about. with a strong french influence, ottawa had a nice subtle parisian vibe to the place. modern yet with a slight victorian architecture feel to its buildings and waterways throughout the city, the city was a lot nicer than i expected! i guess being there at the beginning of summer helps....the winters are harsh, apparently with 30 feet of snow this past winter!

admittedly, this girl was a little disappointed that she only had 2 days and little opportunity to venture into the little shops, cafes, patiseries, and stalls at the market. with so little time, i cut to the chase and headed straight for a recommended gelato place. just so that i would have a good post to add! ranked the best gelato in ottawa, pure gelato served up quite a mean treat. sharing the shop space with a candy store (think willy wonka's chocolate factory!), it was quite tough to decide how to satisfy that sugar craving...candy or gelato...candy! no...gelato! ah...decisions decisions! gelato won it for me.....just by the authentic flavors up for tasting! really reminded me of my trip to italy where i willingly gave up eating anything else and happily lived on gelato!

classic niccolo and tiramisu were my final decision...and it was like a trip back to italy! smooth hazelnut in the niccolo and even pieces of sponge fingers in the tiramisu! a truly perfect ending to my evening and stay in ottawa and a fantastic start to the week's holiday!

installment y.v.r (read vancouver) coming up! so click back soon!

pure gelato
71 william st
ottawa
(613) 562 4111

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death by dessert....anytime!

warning: this post is not meant for the faint hearted. what you are about to read (and see) are descriptions and pictures of the meanest desserts one can imagine. chief mastermind is none other than one six b's resident dessert chef, auntie ta!

having had the opportunity to attend one of the classes by one of the who's who of the le corden bleu academy (three cheers for the world gourmet summit!), auntie ta was truly stepping up her repertoire of desserts and giving the regulars at one six b hell of a lot to rave about!

killer dessert number one: mango panna cotta. this girl admits that prior to the birth of this blog, panna cotta was not exactly a dessert that ranked high on the 'must eat' list. but that's changed somewhat with the version whipped up by auntie ta. its quite a challenge getting the consistency, texture and flavour right with this italian cream dessert, which truly is why this girl will only have panna cotta at one six b. always consistent and with just the right amount of rich creamy flavor, it didn't matter if it was the original panna cotta or the mango version (see left!), both pretty much hit the spot...regardless if one was a panna cotta fan or not!

killer dessert number two: skillet cookies. think fresh cookie dough (good enough to eat on its own! trust me....*grin*), baked just before serving, served fresh out of the oven, with a dollop of haagen daz vanilla ice cream and rich chocolate sauce (made from royce chocolates no less!)...this girl only has two words to describe this - cookie heaven! nothing really can beat the taste of freshly baked cookies. auntie ta's made this truly simple dessert into an all time favorite...crispy on the outside, chewy on the inside, coupled with the aromas, the skillet cookie is this girl's new entry to the 'die die must try' list. i'm sure the regulars of one six b (both young and old) will soon be asking for an encore appearance for this one!

last but certainly by no means least...killer dessert number three: raspberry ice souffle. yup....ice souffle. this is again another first in my book, as i associate souffles with ovens and a good 20 minute wait! but i'm officially a convert and secretly glad that this one awesome dessert can now be prepared in two fantastic ways! the ice version puts a fabulous end to a hot a day...very refreshing and incredibly light, auntie ta has definitely got her souffle skills down pat. the cream is whipped so close to perfection that every bite literally evaporates off the tongue, leaving behind the tangy yet sweet flavor of the raspberries. i like!

this girl can't wait for one six b's new kitchen to be up and running...outfitted with the full works (industrial cookers and good ovens), auntie ta's already promising to treat us all to the hot souffle version! let the count down begin!

one six b's dessert repertoire to date can be viewed here!

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