We went for our Spring Photoshoot which turned out to be more fun than I’d expected! I’ll repeat what I typed on FB, it was an epic photoshoot that ended with us both in the icy cold Redfish Lake. It was a crazy session, everything was set up by me, props and cakes etc. Didn’t really plan on wearing my gown because, I didn’t get a professional to do my makeup and my hair, but Gab was feeling spontaneous and told me to just go for it so WHY NOT?! No proper shoes, no proper makeup, no girlfriends to help me with my gown, with my crazy messy hair, not to mention an increasingly swelling eye due to allergic reactions from the flower pollen flying all around, we went for it. Felt like I was the most unglam girl in a gown, running and climbing in the dirt but we sure had loads of fun! I’m glad we went for it, because after all, it’s our experience that matters! Thank you to Kristin for being such a fun and helpful person the entire time, especially with my eye (she went home to get medicine for me) and my gown (Gab was totally clueless).
Anyway, I will not be uploading those photos with my gown, (I really want to though!!) we’re holding on to them first, for certain reasons but JUST ONE sneak preview right at the end for you people who bothered! ;)
I finally got down to making these beloved golden flowy lava buns again because G kept asking for them. One reason why I put it off for so long since the first time I made them was because, I didn’t expect my first try to be successful so I didn’t take note of the changes I made to the recipes I found. So I forgot what I did and was lazy to try again.
I was quite free yesterday, didn’t cook for the guys, so I decided to just have a shot at it again. I don’t know if it’s the same as the first time but I had good reviews anyway. I am going to put up the recipe for these here because I’ve had a lot of people requesting for them, they aren’t difficult at all to be honest! For my reference as well before I let history repeat. My version does not use custard powder, almost all the other recipes have custard powder. & I use both condensed milk and milk powder.
On the bed at 12am, our supposed bedtime, I turned to Gab and said, “I feel like eating those old school pandan waffles now. The $1 ones from neighbourhood bakeries.” Well, I was really serious about that craving because the next morning, I woke up early to make these waffles. Oh they were so fragrant and aromatic. The awesome thing about making them yourself? You can decide how crispy you want them to be and how sweet you like them. & even better, these are absolutely good for freezing! They reheat so well. Perfect for a lazy morning when you can’t decide what to eat. OR supper heh!
So, THIS Cinnamon French Toast is worth the try. It’s super easy to whip up, it’s yummy. That’s all you need to know! I’m quite fussy about my French Toasts, I love them but it’s quite difficult to find one that suits my taste. I like them tasty (when you’re talking about french toasts, you ignore calories, what calories?), I like them soft and fluffy on the inside YET still have the subtle crunch and crispiness on the outside. Not too sure about you but some of the french toast’s I’ve tried are either tasteless or too soggy, or just not too.. French Toast-y. If that even makes sense? I adapted it from FoodNetwork to suit my taste so here’s the recipe below.