i must say that despite the fact that i have a sweet tooth, i've never really been a fan of sugared cereals. i don't like how the milk gets unbearably sweet towards the end so i usually stick to cornflakes or special-K for my cereal choices. i don't even care for froot loops but when i was introduced fruity pebbles by a friend few years back, i was hooked. really really hooked! i love the fruity lemony flavor and the medley of colors and i could still remember on some busy days i actually had it for breakfast, lunch & dinner! this is probably also the only post cereal i eat. anyway, i think these rice krispies kinda treats are really common but i've never had it before so i decided to make some with the leftover marshmallows i had.

i have always wanted to incorporate popcorn into my macarons coz i think the flavor would be so awesome when paired with a salted caramel filling and it really is! all along i've been sticking to one caramel fleur de sel recipe for my macarons which i think is pretty good, but the salted butter caramel cream that pierre herme uses in his macaron book got me really curious. i mean, one that doesn't use fleur de sel, vanilla bean nor glucose/corn syrup, would it be good? i just had to try.

i hope you're not tired of seeing yet another entremet on my blog! it was my friend's birthday last weekend so i made her a cake. i chose a simple one from one of my japanese pastry books and this is basically a white chocolate vanilla entremet with strawberry syrup-soaked almond biscuit sponge and macerated strawberries in spices.