Each ingredient has a story and so are cuisines too. There’s a reason why we cook certain dishes or meals. Think about that for a moment, when you’re feeling a certain way, you tend to crave comforting meals or sweet desserts.

It made me appreciate the food that I am eating more when I am looking it at through that lens. It’s also the reason why a good restaurant usually has a story. Now, it is even clearer to me that some place isn’t just an eater but has a storyline of its own.

Think of that establishment that has run for 3rd generation or a restaurant whose meal focuses on certain ingredients. They are all story weaved and represented into a dish.

A great storyline alone, can entice anyone to try and delve into the dishes.

Ever since a week ago I got 1kg of granny smith apples, I’ve always wanted to try apple crumble. I’ve never had this my entire life and have always been curious on why people love these classic desserts.

The thing is, these kinds of desserts are pretty unheard of and almost unfamiliar. Bakery and cafes don’t really sell this, so I don’t know what to make of it. At the same time, the classic recipe out there always features cinnamon, something that I didn’t have in my pantry at the moment. So, I did a little modification.

With some wild ideas, I swapped the cinnamon with chocolate powder and butter for margarine. I also add palm sugar to add extra nutty sweets and sesame seeds to add even more nutty flavors and crunch to it while retaining the base of granny smith apples, flour and oats added to it.

To make something I call “Crumble Cloud Toast”, it’s the same way as making apple crumble only some of the ingredients are different. Another thing that is different is the way to serve them.

Typically, it is served as a warm comforting dessert but this time, I am adding them on top of a toast with whipped egg whites and chocolate powder garnish.You can serve this with strawberry milk latte and you’ll have the best desserts of your time.

I am not sure if this is something pretty common but I don’t think it is. However, around here we also serve all sorts of things on top of toast including ice cream. So, I reckon, combining apple crumble and toast wouldn’t be a bad idea.

As much as I promised not to bake, there’s still that itch that I want to get more creative with it. Honestly, this has become a bit of an obsession that soon can be pretty unhealthy. Still, through this latest craze of me baking desserts, I learn something new and something that could be a great idea to try as well.

My instagram page are looking like this these days, filled with images of something I cook that has been refined with AI.

What got me confident lately is because I really wonder, “ What if I only make dessert that goes well with coffee or coffee based desserts?”

Based on that alone, it's been a week of craze trying to make caramel infused with coffee, coffee cake, castella with coffee, and cookie cup coffee, and I kid you not, I almost add coffee in that whisked white egg to add that coffee flavor to it. So, maybe it has to end somewhere and I need to fight the itch to bake and being overly obsessed about it.

See you around!