When I was little, my parents would buy Saint Cinnamon rolls (Cinnabon-equivalent) for the family and it was a much-loved treat. That was until somewhere along life’s journey when they decided to leave Singapore for good — in other words also forcing our love affair to end.
But as with every relationship, if it’s worth fighting for, you never give up.
And so as I began my journey four months ago, sourcing for that same taste so cinn-fully delicious, I think it’s safe to say: I’ve finally found what I’ve been looking for.
Oh yes, you read the title right: more Nutella! Rejoice.
Today’s feature is something like a two-in-one recipe. These Nutella rolls take after cinnamon rolls (mini ones, in shape) and the biscuits are also a recipe for allegedly one of the “best buttermilk biscuits” made from scratch.
Of course, you could use store-bought biscuits (like Pillsbury, for example), but that quite possibly wouldn’t accord this treat its due justice. For me, it’s everything-from-scratch-if-I-can-help-it! And, you know, that’s just how I roll.
You know how some foods just give you a feeling of home?
The humble banana cake is a classic that does just that.
For me, it brings back memories of the banana slices I used to pack to school for an afternoon snack during recess. But of course, those were pretty crappy ones bought off the shelf of the neighbourhood bakery.
Those might’ve fooled little me, but my now mature taste buds know better than that. They crave the real thing. No artificial banana flavouring, but authentic ripe bananas mashed into a batter to create the most homemade, delectable experience.