Despite my self-proclaimed goal of obtaining rock-hard abs before I turn 30 at the end of July, I have been pigging out. Alot. Sure, I have only myself to blame for my lack of discipline. But sometimes, it’s just too damn hard. Too much of a good thing can be a bad thing but when it comes to this pizza joint that I discovered recently, that adage is thrown out of the window.
Not only do Extra Virgin Pizza have excellent sides (ricotta veal meatballs pictured above and the white wine mussels not pictured above), they have pizzas I find very hard to say no to. There are days when I just have a sudden craving and I would drag my colleague along. This year alone, I have been to EVP 4 times. And it’s only March!
My favourites are The Spotted Pig, Prosciutto Argula and the Mushroom Bianco.
What’s so good about these wood-fire baked pizzas? The flour. It is hands down the best damn pizza dough/crust I have ever tasted. So smokey and crunchy I almost always finish every last bit. Sure, I might not have been to Italy or New York, but for what it’s worth, these are by far the best tasting pizzas I’ve had in my life. Some have asked me if it’s on par with Batali’s Pizzaria Mozza at Marina Bay Sands. I say yes!
PS. If you have UOB card, enjoy 1-for-1 pizza deals after 2pm on weekdays!
Extra Virgin Pizza is available at United Square Shopping Mall #01-14 & Asia Square Tower 1 #01-04
Diamonds are said to be a girl’s best friend. They are said to put a twinkle in any girl’s eye.
Perhaps that is true for most, but not for me they’re not. Cold stones do nothing for me. Sure they might be pretty and shiny but that’s all it is good for – sparkle. Pfft.
Give me brownies over bling any time of the day. Brownies. Oh how they make my heart flutter. I’ve been baking brownies since I started this blog and every time I bite into a warm piece, I feel that all is right in the world.
Brownies, especially fudgey ones, are very uplifting. The same way a mother bakes cookies and serves it with milk to their children, the way a brownie crumbles in my mouth after going past my lips is absolutely comforting and ethereal. A good rocking brownie can turn any dull day bright.
I’m constantly trying to find a brownie that I can live with for the rest of my life. I’ve come close, but the search continues. My next venture is to try new fangled brownies.
Last Sunday I started with Red Velvet Buttermilk Brownies. My itchy fingers swapped the white sugar for dark brown sugar, and I added chocolate chunks. I also halved the sugar and red colouring. Because I didn’t use the frosting, I should not have reduced the sugar. But my chocolate chunks balanced it off pretty well. Nestle Tollhouse Chocolate Chunks are pretty sweet anyway so the balance was there.
Texture-wise, I felt these were rather fudgey. I expected moist crumbs since I was using buttermilk. Perhaps I did something wrong. These were not my favourite brownies, but they were rather novel. Mahogany-hued, and rich, they were just what I needed on a Sunday afternoon.
What respite it brings me, carrying out pans of baked goods like brownies out of the oven on a perfectly relaxing day. I really wouldn’t mind doing it for a living. It’s been my dream for a long long while.
My zest for whipping up more glorious bakes has amplified. My mind (and hands) is itching to do something about it. I want to do a project. Something is up my sleeves I’m telling you that. You will know in due time.
Meanwhile, have a brownie instead of a diamond today
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter
1/3 cup unsweetened cocoa powder
1/2 cup buttermilk or sour milk
1 1/2 teaspoons vanilla
1 ounce bottle red food coloring (2 tablespoons)
(*My modifications: 1tbsp red food colouring and 1cup dark brown sugar, 1/3 cup semisweet chocolate chunks)
Preheat oven to 350 degrees F. Grease a 15x10x1-inch baking pan; set aside. In a large bowl stir together the flour, sugar, baking soda, and salt; set aside.
In a medium saucepan combine butter, cocoa powder, and 1 cup water. Bring mixture just to boiling, stirring constantly. Remove from heat. Add the cocoa mixture to flour mixture; beat with an electric mixer on medium to high speed until thoroughly combined. Add eggs, buttermilk, vanilla, and red food coloring. Beat for 1 minute (batter will be thin). Pour batter into the prepared pan.
Bake about 25 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan on a wire rack.