A tea time treat from Union Artisan Coffee [Mini review]

9 June 2020

Hello kawans! It's been awhile and I wanted to come on here to preach my love for Basque Burnt Cheesecakes. Yes, it's over-hyped. But am I over it? Nope!! Y'know, I could get bored having tiramisu everyday(proven when my family made a huge tray last week๐Ÿ˜ณ) but it's probably gonna take me awhile before I get bored of burnt cheesecakes. The only thing stopping me from indulging on these everyday would be the calories.

Awhile back, I got an e-mail from Union Artisan Coffee about their Burnt Cheesecake and Cold Brew Coffee promo. It was no doubt a combination I'm obsessed with, so when they said they wanted to send this pair of match made in heaven for me to try, I said yes, pronto.

This is the promo they're having. I'm not sure when this promo is going to end, so if you've been curious to try their cake/coffee, remember to take advantage of this deal! For the coffee, you get to choose between Cold Brew Black or Cold Brew White. When asked, I went with white. Yes, I know I'm a baby. I like my coffee with milk.

[Mini review]
Their Classic Cold Brew White was actually pretty good. The coffee was smooth and surprisingly, strong enough for my liking. If chilled(not iced) lattes are your go-to, you'll probably like this.

Now for the cake.

Jeng jeng~ I think that when it comes to burnt cheesecakes, everyone has an opinion. Some like it creamy, some like it more...baked? Some like it light, some like it dense. Everyone has a preference.

This Burnt Cheesecake from Union Artisan Coffee is rich, cheesy and dense. In 'burnt cheesecake terms', it's on the heavier side but not as heavy as a New York cheesecake. Does that make sense...?๐Ÿ˜‚ Basically, one slice was more than enough to share between me and my sister. That's what I think la hahaha! But hor, if you ask my sister, she would argue that she could've finished the entire slice on her own๐Ÿ˜‚!

This cheesecake is creamy in the centre and more solid(?) on the sides. In terms of taste, I think it has the right amount of sweetness but definitely on the cheesy side.

If you like a cheesy-rich burnt cheesecake, you'll love this!

If you live with a lot of people, here's another promotion to consider. Instead of a slice, you could also get a whole 9-inch burnt cheesecake from Union for RM80(originally RM150). Most of the burnt cheesecakes I see retail for >RM120, so unless you know how to bake your own burnt cheesecake, this is a pretty sweet deal ๐Ÿ˜‹!

And that is all for today! If you've tried their burnt cheesecake, lemme know what you think! Also, I've made it a personal agenda to try Burnt cheesecakes from as many cafes possible. Now that almost every cafe has a Burnt Cheesecake on their menu, I would love to know where everyone's go-to Burnt Cheesecakes are! So if you think there's a burnt cheesecake I have to try(places that sells in slices please), lemme know kk!

List of Union Artisan Coffee Outlets:
๐Ÿ”บ UNION ARTISAN COFFEE, 1 Mont Kiara
๐Ÿ”บ UNION ROASTERY, Citta Mall
๐Ÿ”บ ALL DAY by UNION, 3 Damansara
๐Ÿ”บ UNION CAFE, 1 Utama
๐Ÿ”บ UNION ARTISAN COFFEE, DaMen Mall
๐Ÿ”บ BEALEAF BY UNION ROASTERY, Bandar Puteri Puchong
๐Ÿ”บ UNION ARTISAN COFFEE Timing & You, Memoire Suites Due Sentral

Alternatively, you can also stay home and have them deliver to your doorstep here!

Thank you for reading!
Ciao ciao! 

Candy

*Disclaimer: Not sponsored, but food is sent to me for review*

So, I made cream pasta today

25 March 2020

Hello kawans! Today I'm gonna share with ya'll how I cook this pretty easy and super yummy cream pasta dish, but before that, how's staying home for everyone? Apart from not being able to get my favourite wantonmee, the introvert in me is actually doing pretty well at home. I'm still working on my demo reel so there's that going on. The only difference is probably the part where I spend a lot more time cooking, and even more now that we're on MCO...where the whole family is home and we can't eat out.

So the other day(I know title said today), I attempted to re-create a cream pasta dish my boyfie taught me quite some time ago. This is my 3rd attempt on cooking this and every single time I make this, I would always butcher the recipe he gave me HAHA. This time, I may have "altered" it to a whole new level, but hey, it still turned out pretty good sooooo here we go!

Ingredients/What I used (this recipe feeds 3-4people) :
3 sausages (if you have bacon or smoked duck, use that instead!)
2 boxes of white button mushrooms (I used the sliced 125gm/box ones)
2 medium size onions
butter (optional)
salt
black pepper
cooking oil
dried parsley (optional, feel free to use fresh ones too!)
1 box of cooking cream 200ml / half and half (used this in canada but can't seem to find it in KL)
fresh milk
soy sauce (optional)

*Disclaimer! I know that this isn't really a "MCO friendly" recipe, I just happened to have these ingredients at home and needed to cook this before the mushrooms go bad ๐Ÿ˜….

Also, this is just a fun cream pasta recipe I re-created that somehow turned out pretty well so I decided to document it down for ya'll to see and maybe try?? Also, I'm still a baby when it comes to cooking, so if ya see me doing anything wrong here, I'm so sorry๐Ÿ˜…*

the "How to"
Step 1: Ya wanna chop up some sausages and fry em. My mom made some sausage puffs the day before so I'm just using the leftover sausages for this.

If you have bacon, or smoked duck, you can use those instead, it'll be 100x better. I ran out of bacon and I didn't defrost the smoked duck so sausage it is. If ya wondering, I'm just using Nutriplus chicken sausages haha.

*By the way, if you don't want any meat at all, you can skip the meat and it'll still taste good c:

*Either before this step, or while doing this step, you can boil your pasta and set it aside. Remember to salt your pasta water and save some pasta water too*

 Are ya sausages all fried? Good, scoop em up and put em in a bowl.

 Step 2: Chop up 2 medium size onions, and fry em until they're translucent.

Step 3: After your onions have turned translucent-ish, throw the white button mushrooms in and fry em until it's soft.

Step 4: When the mushrooms are almost done, I added some salt in.

I heard that salt draws out the moisture from mushrooms...? Not sure if this step is something I should only be doing when I'm cooking mushrooms for big breakfast but I did it anyways.

Step 5: Add a tiny bit of butter in. Everything tastes better with butter, no? Totally optional though, I don't think such a small portion of butter did any contribution to my pasta but did adding a lil butter make me happier? Of course it did๐Ÿ˜‚.

Now you just gotta fry until everything is soft!!

Step 6: When the mushrooms and onions are cooked thoroughly, add your cream in.

Based on previous attempts, I'd say 1 box of cream is sufficient for 2 portions but because I'm cooking 3 portions, I added some fresh milk in because 1, I like my cream pasta to be on the lighter side and 2, I needed enough cream to coat 3 portions of noodles.

*If you prefer your pasta to be on the richer side, instead of milk, you can add 1/2 box of cream๐Ÿ‘€.

Step 7: I added about 1/4 cup of fresh milk.

Now just let it simmer(?) ... more like boil down into a creamy consistency.

bloop bloop bloooooop~

Step 8: When the sauce has almost reduced to the consistency you like, throw the sausages back in. If ya feelin fancy, save a few as garnish hahahaha.

Step 9: I am only using 1 stove so before frying the sausage I've already boiled the pasta using the same pan. Now that my sauce is almost done, I'm adding half of the boiled pasta in.

Make sure all the noodles are covered in sauce, then add the remaining half of your noodles in. Sometimes if you add all in at once (and the pasta noodles are all stuck together) I find it a little annoying so I basically just prefer doing it this way la.

Step 10: Finally, season your noodles. Gradually salt it to your desired level of saltiness. I'm a very extra person so I added 2 tbsp of soy sauce. Yup. I think literally in all of my cooking, I would always use 1-2tbsp of soy sauce lol.

Step 11: Since the heat is still on, if you want you can also throw in a handful of baby spinach or some parsley as well. Totally optional.

Aaannddd we're done! Not too bad righttt! I swear it tastes really good too, so please give it a try whenever you can! I added some dried parsley on top just cause I wanted it to look a lil more fancy, but of course you can skip if you don't already have it at home la.

That's all for today! It's actually been months since I've last 'finished' writing a blog post(I have like 1234567 in my drafts T_T) and I feel so accomplished after finishing this one LOL. I'm thinking to re-visit my drafts over the next few weeks. Even though most of it are outdated travel posts that I take forever to write, I think it's about time I get to them. It may not be the time to travel, but I can still reminisce the past right๐Ÿ˜…. Also, maybe those posts will benefit your future travel plans๐Ÿ˜‹!

But for now, I'll most likely be updating my blog with more casual cooking posts hahahaa๐Ÿ˜‚!

Thank you for reading and see ya!
Candy

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