Cheese and Salami Twist

Monday
3.30pm
Jobless :((((

First Monday without a job..... How do i feel? It's AWESOMEEEE!!!!!!!

First thing in the morning is to make mr hubby his breakfast, well just a strawberry shake and milk since he don't eat breakfast.

Waking up both kids and make their breakfast is next on the list. Drive them to the Lake Garden as promised last week. They like the playground over there coz its huge and there's quite a number of families taking their kids out.

We had lunch at home. While waiting for them to finish their lunch, I take a look at one of my favorite blog, this lady is good in making bread!!!! All her bread recipe that I've tried really works!!!!

While the kids are having their afternoon nap, I'm preparing this cheese and salami twist , wowwww!!!! Really a twist....yeah!!!!

This is the recipe from Daily delicious, thanks for sharing the recipe! My kids enjoy eating this bread and all the bread recipe from your blog! Glad that I've 'found you'😀😀😀😀😀

Ingredient

200g Bread Flour
3 g Instant dried yeast
20 g Sugar
3 g Salt
20 g Unsalted butter (soft)
140 g whole milk
40 g Salami cut into small pieces
40 g Mozzarella cheese, shredded
Mayonnaise

Method

Put the flour, the sugar and yeast in a bowl, whisk to combine, add and salt whisk again. Pour the milk into the bowl.

Use large spoon (or pastry scraper) to mix everything together, and knead briefly to bring all the ingredients together.

Take the dough out of the bowl and knead, you will see the dough will be elastic after about 2 minutes.

Add the butter and knead by using the heel of your hands to compress and push the dough away from you, then fold it back over itself. Give the dough a little turn and repeat. Put the weight of your body into the motion and get into a rhythm. Keep folding over and compressing the dough. Knead for 10-15 minutes or until the dough is soft, pliable, smooth and slightly shiny, almost satiny.


Or you can also try stretching part of the dough, if it can stretch into a thin sheet without breaking, you've kneaded enough.

Put the dough into a light buttered bowl. Let the dough rise in a warm place until double in size (can be 1 hour or 1 hour and a half check often depend on the temperature).
Take the dough out of the bowl, deflate by touch it lightly.

Roll the dough into rectangular, 30 cmx25 cm. Sprinkle the salami and cheese on top of the half part of it, and fold the other part over the salami and cheese.
Seal the side of the dough and push the rolling pin over (not to roll but the make the salami and cheese stick to the dough).

Cut the dough into 6 pieces (using ruler to guide you ).

Cut the piece in the middle and fold one of the end into the middle of the cut, do it 2 times to form a twist.

Place the dough on the oven sheet, lined with non stick baking paper (the cheese will melt while baking and some will leak).

Preheat the oven to 180°C. Let the dough rise until almost double in size, (about 30 minutes).
Before put them in the oven, squeezes the mayonnaise over the bread.

Bake for 10-12 minutes or until the breads are golden brown.

Sweet Potato Donut

Sunday
3.30 pm
Fine day with a little sunshine


I bought sweet potato last few days coz I thought that I will be on diet, no carbo but a bit is fine, but I've failed my test ......hehehehehe ........in my dreammmmm!!!!!
I can't figure out what to do with this potato but after browsing and visiting other blogs, I've found one quite easy and I'm sure my kids love it.

Thanks Rima for sharing the recipe, very easy and taste like 'Kuih Gelang' they called it in Perak :D

Here's the recipe

Ingredients
320g flour
2 tsp instant yeast
60g sugar
180g sweet potato - boiled and mashed
1 egg
90ml water
1 tbsp condense milk
1/2 tsp salt
1 tbsp butter

Method
You can use breadmaker to do the job or do it manually, i do it using my helper 'kitchenaid' mixer :) once done, leave it to prove till double the size. give it a light punch and start to divide your dough into balls.. each ball at 40g.. roll your ball.. press it a little and take your round cutter to cut a hole in the middle.. place your donut on your tray.. cover it with a cloth and let it rise for the second time.. once it has doubled in size.. prepare your oil.. heat it up and start to fry.. If you want, can coat it with castor sugar once it's cooled
I prefer mine without sugar..... so called diet!!!! Yeah .....right!!!!! Hehehehehe .......

Coconut Macaroon

Wowwwww.....it's been such a long time since the last time I visit my blog, been busy lately plus my daughter will start her primary school next year.

Tonight I prepared Olive Oil chocolate cake and coconut macaroon for me to bring to office tomorrow. Annnnnddddd tomorrow is my last day working at Mandarin Oriental Hotel. Kinda sad but happy that I can spend time taking care of my two kids myself.

Cake in a plastic container and also my coconut macaroon , hope they will like it. Mr hubby loves it, my kids loves it and I love it tooooooooo!!!!! Recipes can copy down here

Coconut Macaroons

You will need:

250g dessicated coconut
75g ground almonds
2 egg whites
100g sugar
1 tsp pandan extract/vanilla

Preheat the oven to 150°C. Line a baking sheet with parchment. Mix the almonds and coconut in a large bowl.
Whisk the egg whites in another bowl until they reach the soft peak stage, then slowly and gradually, still beating, add the sugar until you have a glossy, white meringue with stuff peaks.
Fold the nut mixture and extract into the meringue using a metal spoon.
When the two mixtures are combined, use your hands to make 8 small coconut mounds on the baking sheet. They won't spread much, so you can space them fairly close together.
Bake for 15 minutes, though they may need 20; when done, they will be golden coloured and dry on the outside.
Cool on a wire rack. Top with cherries if you must. Melted chocolate would be fabulous too.

I use my small ice cream scoop and can't be bothered to put melted chocolate...... My eyes said come on.... Can we sleep now!!!!!! Hehehehe .....


Well well that's it for now. Time for a good sleep, last but not least......Happy New Year 2013!!!!! Cheers!!!!!!!

Olive Oil Chocolate Cake

Wow!!!! It's been a while since the last time i update this blog of mine, hehehe sampai berhabuk ni. Lately badan tak sihat and I'm quite occupied with the kids , last week I have to attend their annual concert held in Malaysia Airlines Academy. Teringat zaman dulu waktu masih lagi bekerja dengan MAS. Di situ lah kami semua kena lalui
ujian safety setahun sekali dan juga apa2 saja latihan untuk menambahkan pengetahuan anak anak kapal.

Well, back to the concert, my son was performing Ali Baba and the 40 thieves, He was telling us earlier that it will be a surprised for us coz we can't get to see him practice even at home. As for my daughter she'll be performing Sister Act and she will be singing Ain't No Mountain High by Aretha Franklin. It was really fun to see the kids entertaining and performing.

Yesterday was my hubby's birthday and we had dinner at Ben's in Bangsar Village. But tonight I'm baking him his favorite Olive Oil Chocolate Cake, the cake was so nice and you can eat it with ice cream, so for those who do not take butter like me who loves butter so much😜, this is the recipe that you will want to try.
This recipe is from Nigella Lawson from her new book Nigelissima.


Ingredient

150 ml regular olive oil (plus more for greasing)
50 grams cocoa powder (good quality, sifted)
125 ml boiling water
2 teaspoon(s) best vanilla extract
150 grams ground almonds (or 125g plain flour) I used ground almond
teaspoon(s) bicarbonate of soda
1 pinch of salt for pasta water, to taste
200 grams caster sugar
3 eggs
1- 22 or 23cm springform cake tin

Method

Preheat your oven to 170°C/gas mark 3. Grease your springform tin with a little oil and line the base with baking parchment.
Measure and sift the cocoa powder into a bowl or jug and whisk in the boiling water until you have a smooth, chocolatey, still runny (but only just) paste. Whisk in the vanilla extract, then set aside to cool a little.
In another smallish bowl, combine the ground almonds (or flour) with the bicarbonate of soda and pinch of salt.
Put the sugar, olive oil and eggs into the bowl of a freestanding mixer with the paddle attachment (or other bowl and whisk arrangement of your choice) and beat together vigorously for about 3 minutes until you have a pale-primrose, aerated and thickened cream.
Turn the speed down a little and pour in the cocoa mixture, beating as you go, and when all is scraped in you can slowly tip in the ground almond (or flour) mixture.
Scrape down, and stir a little with a spatula, then pour this dark, liquid batter into the prepared tin. Bake for 40-45 minutes or until the sides are set and the very centre, on top, still looks slightly damp. A cake tester should come up mainly clean but with a few sticky chocolate crumbs clinging to it.
Let it cool for 10 minutes on a wire rack, still in its tin, and then ease the sides of the cake with a small metal spatula and spring it out of the tin. Leave to cool completely or eat while still warm with some ice cream, as a pudding.

Our short holiday aka tak jadi pergi Legoland

My two children was so excited nak pergi Legoland on Malaysia Day. Quite surprise where did they get the information from....could be from their friends in school. Pujuk punya pujuk...ahahhhhh!!!!dapat pujuk budak2 ni bercuti ke KLCC...hehehehe jadilah sebab malas nak mengadap traffic jam kalau keluar dari KL nanti dan juga bila balik ke KL nanti.

We decided to go to KLCC and to choose Mandarin Oriental Hotel located next to KLCC shopping centre area. It was a nice 5 star luxury hotel....and to our surprised my hubby met a few friends in the hotel also having a short holiday there. Tak boleh lari...mesti jumpa juga. The room is superb, we're staying on the 15th floor.

My kids tak sabar-sabar nak ke swimming poolnya and they really enjoyed it. Well Maya got to know a new friend there but Mika don't really bother nak kenal sesiapa. Busy swimming and enjoying himself.

getting ready to the pool

the pool located at 3rd floor and they have a poolside restaurant called Cascade. It was a lovely weather, not too hot.

hubby jadi lifeguard

Cascade poolside

Overall the kids really enjoy their stay and was asking us to bring them again during their school holiday.......mummy dengar je and hubby garu kepala...hehehehehe.

Cascade restaurant

a view from Cascade

a surprise from the hotel

Welcome to Kuala Lumpur Will and Kate.......and my Chocolate Crackles

Today around 11.30 am the Royal Couple will make their appearance at KLCC park, hmmmmm.......tak Teringin pulak rasanya nak pergi tunggu. By the way, with me piling on kilos and so much spare tyre now....hehehe thanks to the butter and sugar, last night I managed to make this Chocolate Crinkles with my daughter Maya.
She is one happy girl coz dapat tolong mummy Nya stirring and breaking the eggs into the bowl. That's a good experience for her, and this morning she was so excited to bring it to school for her friend....I'm smiling to myself.
This is the recipe.

Before you start
Be sure an adult is nearby to help.

Ingredients:

• 1/2 cup confectioners' sugar
• 1 2/3 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 8 tablespoons (1 stick) unsalted butter, at room
    temperature
• 1 1/4 cups sugar
• 2 eggs
• 1/2 teaspoon vanilla extract

Preheat an oven to 350°F. Grease 2 baking sheets with butter.

Put the confectioners' sugar into a bowl and set aside.

Mix the ingredients
In another bowl, using a wooden spoon, stir together the flour, cocoa, baking powder and salt. Set aside.

In a large bowl, using an electric mixer, beat the butter and sugar on medium speed until creamy, about 3 minutes. Turn off the mixer and scrape down the bowl with a rubber spatula. Add 1 egg and beat on medium speed until blended. Add the other egg and vanilla and beat until blended.

Turn off the mixer and add the flour mixture. Beat on low speed just until blended.

Form the cookies
Using a tablespoon, scoop up a rounded spoonful of dough. Scrape the dough off the spoon into the palm of your other hand. Roll the dough into a ball. Roll the ball in the confectioners' sugar until covered. Place the balls on a prepared baking sheet. Repeat, spacing the balls about 2 inches apart.

Bake the cookies
When 1 baking sheet is full, put it in the oven and bake the cookies until they are crackled and puffed, 10 to 12 minutes. Using oven mitts, remove the baking sheet from the oven and set it on a wire rack for 15 minutes.

Using a metal spatula, move the cookies onto the rack and let cool completely. Repeat with the rest of the cookies. Makes about 24 cookies.

Adapted from Williams-Sonoma Kids baking, by Abigail Johnson Dodge (Oxmoor House, 2003).

Again......banana bread

Yesterday came back from work, I was a bit lazy to cook, hehehe maklumlah, for the past 2 days my Mak was around so Makan masakan Mak even though simple tapi sedap gilaa!!!!

Bought pisang emas on Sunday evening, seems that my 2 children doesn't really like it, they prefer 'montel' !! Sayang pisang tu jadi buruk nanti I decided buat aje lah banana loaf ni but with a little tweak.

All of us at home don't really fancy white chocolate so I used dark chocolate instead and i put a quarter cup of chocolate chip.This is the recipe, from Anna Olson.


Ingredient

1/4 cup unsalted butter, room temperature
1/3 cup sugar
1 egg
1 tsp vanilla extract
1 1/4 cups pastry flour
1 1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
3/4 cup mashed banana
1/2 cup white chocolate, chopped, plus some for drizzling

DIRECTIONS:
Preheat oven to 350 F. Grease and flour a 6 x 3-inch loaf pan.
Cream butter and sugar together until light and fluffy. Beat in egg and vanilla extract.
In a separate bowl, sift together flour, baking powder, baking soda, cinnamon and salt. Add to creamed mixture alternately with banana.
Fold in chopped white chocolate. Scrape batter into pan and spread evenly.
Bake for 30 minutes until a tester inserted in the center of the cake comes out clean.
Allow to cool 10 minutes in the pan, then turn out onto a plate.

ASSEMBLY:
Melt white chocolate and drizzle on to cake.I can't be bothered, am using sicao cocoa.

Well, got to go now, actually I'm on the train now on my way to work, this train keep on stopping for at keast 10 min and I'm already late for work. Must be something wrong.....haizzzzzz!!!! Boss's, sorry I'm late for work .......lol!!!! Can stop for a while to buy a cuppa later, taking advantage ..... Hoooraayyyy!!!

Friday.....Carrot Orange Loaf

Ponteng kerja hari ni......arhhhhh don't feel like going to work today. Hahahaha .....rasa macam zaman kerja dengan Airline dulu. Agak2 rasa takut nak kerja sebab nak terbang dengan senior yang garang gila, apa lagi kelam kabut cari mc. Well, that is all history now, just a good memory for me when once a while i remember back the good old days.



Boring jugak when at home I got nothing to do, while browsing the book rack ( actually nak kemas book rack heeheehee....) feel like trying my fav chef Anna Olson's recipe . It's carrot and orange loaf, Dapat lah jugak ku menjamu guest yang datang rumah.


Here is the recipe

Ingredients:
1⁄2 cup vegetable oil
1 cup sugar
1 large egg
1 cup finely shredded carrot
1⁄2 tsp finely grated orange zest
11⁄2 cups all-purpose flour*
1 tsp ground cinnamon
1⁄2 tsp finely grated orange zest
1⁄2 tsp baking soda
1⁄2 tsp baking powder
1⁄2 tsp ground nutmeg
1⁄2 tsp salt
Preheat oven to 350°F and grease a loaf pan.

Whisk oil, sugar and egg to blend. Stir in grated carrot and orange zest. In a separate bowl, sift flour with cinnamon, baking soda, baking powder, nutmeg and salt. Stir flour mixture in carrot mixture and stir just until blended.

Scrape into prepared pan and bake for 55 to 60 minutes, until a tester inserted in the centre of the cake comes out clean. After cooled for 10 minutes, turn loaf out to cool completely.

*You can replace half of this measure of all-purpose flour with whole wheat four if you wish.

Our short outing to the Lake Garden

Bertolak awal pagi Dari kampung after celebrating Merdeka di sana cukup memenatkan. We reached KL around 10am, got headache and had simple breakfast before heading home.

After lunch my kids want to go out and the weather was quite nice to bring them out and we choose Lake Garden playground. Penat tak habis budak2 ni dah ajak keluar, Kira ok jugak lah rather than asking us to bring them to the mall, no no no.......mummy dah kopak ni! Hehehe....Baru lepas raya lah katakan .....

Enjoy betul anak2, main bola dengan daddynya berpeluh sakan! Yang penting malam nya those two little angel lentok awal, sebab besok nya nak sekolah and mummy and daddy nak rest! Hehehe.....bijak bijak.......

Raya in Kampung with Mak and family

This year it's my turn to celebrate Raya with My dear Mak and all my family member. It's a practice that every year me and hubby take our turn to celebrate Raya with our family.

Hubby this year have to take care of his mum coz she's not well. I prayed for you to get well soon Mummy. So, kami bertiga anak beranak beraya di kampung coz to buy the flight ticket at the very last minute, mahal gila!

They enjoyed raya with cousins, uncles and aunties, and also kutip duit raya....hehehe itu lah kerja budak budak!

As for me, happy juga tengok all my guest enjoying themselves eating all the cookies I have made for raya.....bukan apa takut tak sedap! Terima Kasih banyak lah pada all my favorite blogger yg Sudi share their recipes, Rima thanks a lot banyak cookies yang I buat menjadi! To Pook from daily delicious thanks a lot....yeayyyy cookies ku ramai yang memuji sedap.

Well still not too late to wish Selamat Hari Raya and belated Happy Merdeka to everyone !

Scottish Shortbread....

This is the biscuit that I used to love especially when I was still flying with our national airline. Marks and Spencer is the best place to buy this biscuit hehehe.....and also their delicious trifle, that's hubby's favorite. Everytime I have a flight to London, this two things will surely in my bag on my way back to KL.

Rindunya nak pergi London, especially the shopping ! Kalau summer sale lagi best especially di Oxford Street, Harrods and a few places.

Untuk tempahan sila hubungi/whatsapp 019-2193124 atau email reyna2423@gmail.com

Tried a few recipes but to me this is the best, it's from Daily Delicious.


Ingredients

1 cup (8oz/250 g) unsalted butter, at room temperature
¼ cup (1oz/30 g) confectioners’ (icing) sugar
¼ cup (2 oz/60 g) granulated sugar, plus 1 tablespoon for sprinkling
2 teaspoons vanilla extracts (essence)
1½ cups (7½ oz/235 g) all-purpose (plain) flour
¼ teaspoon salt

Method
Preheat the oven to 300°F (150°C).
Have ready an ungreased 9-inch (23-cm) square baking pan.
In a large bowl, using an electric mixer on high speed, cream the butter until fluffy and pale yellow. Add the confectioners’ sugar and the ¼ cup granulated sugar and continue beating until the mixture is no longer gritty when rubbed between your finger and thumb. Beat in the vanilla.
Sift the flour and salt together onto a sheet of waxed paper. Gradually add the flour mixture to the butter mixture and mix on low speed or stir with a wooden spoon just until blended.

Using floured fingertips, press the dough evenly into the pan. Sprinkle evenly with the 1 tablespoon granulated sugar.
Bake the shortbread until the edges are golden, about 1 hour.

Remove the pan from the oven and immediately use a thin, sharp knife to cut the shortbread into strips 3 inches by 1 inch (7.5 cm by 2.5 cm). Use a toothpick or the tines of a fork to decorate the shortbread with a pattern of dots. Let the strips cool in the pan on a wire rack for 30 minutes before transferring them to the rack to cool completely.

Selamat Hari Raya Aidil Fitri Maaf Zahir Dan Batin

Nastar Pineapple Tart

Haaaa...last night sempat ku buat biskut ni, at last dapat jugak ku buat 2 jenis biskut for raya. Rasa nastar pineapple ni macam tart yang biasa tu cuma ianya lebih lembut and melt in your mouth.

Sambil-sambil layan hati yang tengah sedih ni wahhhhh sempat jugak buat biskut ni, betul kata orang, baking ni kadang2 buat kita lupakan atau mengubat stress kita. Mana taknya kejap nak tengok bancuhan, nak di roll kan bulat2 lepas tu nak jaga nanti rentung plak!

To Rima from Bisousatoi thanks for sharing the recipe, wahhhh meja ku Nanti penuh dengan biskut biskut resepi baru ekkkkk! Yang penting sodappppp!!!!

To order whatsapp/call 019-2193124 or email reyna2423@gmail.com


Ingredients
250g Margarine
250g Butter - I decided to use all Butter (ie. 500g)
100g granulated sugar
4 egg yolks
700g flour
4 tbsp Full Cream milk powder

Glazing
2 egg yolks
1 tsp cookie glaze- I used 1 tsp of milk


Method:
Whisk butter, sugar and eggs until blended.
Add sifted flour and milk powder, stir gently until well blended.
Take a little, round shape, fill with pineapple jam. Place on a baking tray.
Bake tarts at 140C for 30 minutes, remove from oven, glaze it and place it in the oven again for abt 3mins or so
Remove, let cool, put in jars, cover tightly.


Pineapple jam
Ingredients
4 pcs pineapple, puree
200 gr sugar
1 tsp salt
1 cinnamon stick

Method:
Cook pineapple with salt and cinnamon until crispy, add sugar, cook over low heat until dry.. off fire

Peanut butter pillow cookie

Sedang melayan hati yang agak sedih di dapur sempat jugak 2 jenis cookie ku habis kan! Memang kena lah dengan namamya peanut butter pillow cookie , hmmmm agaknya time macam ni kalau di sorongkan pillow memang dah lama bedebus tidur........

Tapi sebab berkenankan resepi ni ku tahan bijik mataku Ini sampai habis cookie ni dikerjakan! Huarghhhhhh...... Ngantuknya! Esok nak buat kek plak and another cookie! Akak Rima cookie mu Ini memang waduhhhhh.... Sedap tak hengat! Makan sampai Lupa diri! Kaka kaka.......resepi dari Bisousatoi.

To oredr whatsapp/call 019-2193124 or email reyna2423@gmail.com


Ingredients
100g margarine
150g unsalted butter - coolish
(I didnt use margarine - 250g unsalted butter)
100g icing sugar
1/4tsp salt
100g peanut butter
1 egg yolk
350g cake flour - i used 400g
1/2 tsp milk powder

Fillings
115g unsalted butter - coolish
115g flour
15g cocoa powder - cocoa berry
15g milk powder
60g icing sugar
1/4tsp salt
1/4tsp chocolate paste

Glazing
2 egg yolk
1/8 tsp honey
1tsp single cream

Method
Beat butter, peanut butter, salt and sifted icing sugar in a small bowl with eletric mixer until smooth. Beat in egg yolk until combined. Stir in sifted flours in tow batches. Cover dough, refrigerate for 30 mins.
Meanwhile make the fillings. Combine all ingredients.. wrap in clingwrap and place it in fridge to harden a little.. take it out and roll ur fillings to look like a long rope - set aside
Roll dough between sheets of baking paper to 30x40cm rectangle, cut into four 7.5cm(3")X40CM(16") strips. Place fillings on the centre of each strip. Fold edges in until they meet to enclose filling, turn seam side down onto board. Cut each roll into pillows shapes, place pillows, seam side down, on trays.
Bake it on a preheated oven of 140C using bottom fire for 25mins.. take it out and brush top with glazing and continue to bake it again for a further 15mins - cool on trays.
(I bake mine using top and bottom fire of 150c for 10min, take it out, glaze it and bake another 10-15 min till golden brown)

Almond Suji.......Raya Raya Raya!!!!

Bila teringat lagu raya wahhhh!!!.....tangkap syahdu gak lah! Layan je lah walau pun dalam hati meronta-ronta nak balik kampung sekarang!

Amat mengkagumi Rima sebab she is fantastic! Apa sajalah yang dibuat cantik dan sedap! Kerjanya tersangat berseni, how I wish boleh jadi macam dia kannnn! Adoi......berangan bulan puasa ni, haaa..... Ni satu lagi biskut raya dari Rima yang tersangat sedap and melt in the mouth. First time buat Terus jadi itu yang I suka suka suka!

Well, this week after work memang lah teramat busy sebab nak buat kek segala! Fruit cake satu kemestian! Got to go now, bye!

To order email reyna2423@gmail.com or call/whatsapp 019-2193124


Ingredients
1kg flour
350g ground almonds
400g sugar (grind)
1 tsp baking powder
1 tsp baking soda
pinch of salt
2 3/4 to 3 cups of oil (i used canola oil)

Method
Mix all ingredients except oil
Add oil bit by bit.. (i used 2 3/4) till soft dough form
Roll into small balls and flatten top
Bake in preheated oven of 160C for 20mins

Butter Cookies ala Kjeldsens

My children memang minat dengan butter cookies ni maybe because datang dari kedai and packaging nya pun menarik especially from Kjeldsens !

I've been eyeing this recipe for quite sometime tapi baru sekarang ada masa nak buat, apa lagi buat untuk raya sekali lah!

Cukup simple and mudah, highly recommend for those yang newbie macam I ni untuk buat minum petang or untuk anak-anak munch.
Resepi from Bisousatoi, thanks Rima! Sedap wooo!!!

To order contact/whatsapp 019-2193124 or email reyna2423@gmail.com


75g butter
50g fine sugar
1/4 tsp salt
1 egg yolk + 1/2 tsp vanilla essence (lightly beaten)
150g cake flour (remove 1 tbsp)
pinch of baking powder
1 tbsp skim milk powder

1 egg white
Dry Demerara sugar for sprinkling

Method
1. Cream butter, sugar and salt with electric beater till pale and fluffy.
2. Add in egg yolk and beat till well incorporated.
3. Sieve in the flour and baking powder, add in the milk powder, use the lowest speed of your electric beater to combine. Mixture will be bread-crumbs like and will form a dough easily.
4. Put dough into a plastic bag and roll it into a flat sheet as in Photo 5. Chill in the fridge till harden before cutting out the cookie.
5. Cut out cookie with cutter. Brush on some egg white and sprinkle dry demerara sugar on the surface.
6. Bake on a lined tray at 180C for 10 minutes in the middle rack and shift to the upper rack and bake a further 2 - 3 minutes to get the golden brown

Almond Biscotti for Eid!

This weekend barulah Dapat nak buat biskut raya. Fikir punya fikir, dalam hati nak buat yang lain sikit dari yang selalu buat every single year!

This time I want to try making almond biscotti for Eid next week! Biscotti ( /bɪˈskɒti/; Italian pronunciation: [bisˈkɔtti]), more correctly known as biscotti di Prato (English: Prato biscuits), also known as cantuccini (English: little corners), are twice-baked biscuits originating in the Italian city of Prato. The biscuits are oblong-shaped almond biscuits, made dry and crunchy through cutting the loaf of dough while still hot and fresh from baking in the oven.


Haaaaaa.....tu dia clear explanation about it! In the picture is the biscotti that is already in the container, ready to be transported back to my mom's house end of this week!

Well, nighty dear! Sweet dream!
Recipe from joy of baking

Cream Cheese Brownie

This is one fudgy brownie that I've ever bake! I love trying recipes and if I can improvise to make it even more better, that's the best feeling and .......if my family loves it, even better!

Actually I love brownies, be it with cheese or without it and with nuts or no nuts at all.....hehehe! Ok ok ..... After sahur tadi teringin pulak nak makan cream cheese brownie ku yang di masak malam tadi, I bake it for my sister! She's coming from Kampar and will help me to drive us back to my lovely hometown! Sesiapa yang gila cheese mesti sukakan brownie ini! Habis kilo ku bertambah Aiyo......Iftar tadi Makan spaghetti ala Nigella Lawson! Sedap banget! Sahur Makan brownie,tak pe tak pe guilt free day kan! Wakakakaka.........

Tak sabar nak tunggu petang ni, makkkkkk , kami rindu makkkkkk! Nak berbuka dengan Mak!
Adios amigo!

Source: joy of baking

Ingredients:

Brownie Layer:

1/2 cup (113 grams) unsalted butter, cut into pieces

4 ounces (115 grams) unsweetened chocolate, coarsely chopped

1 1/4 cups (250 grams) granulated white sugar

1 teaspoon pure vanilla extract

2 large eggs

1/2 cup (65 grams) all purpose flour

1/4 teaspoon salt

Cream Cheese Layer:

8 ounces (227 grams) full fat cream cheese, at room temperature

1/3 cup (65 grams) granulated white sugar

1/2 teaspoon pure vanilla extract

1 large egg



Instructions:

Cream Cheese Brownies: Preheat oven to 325 degrees F (160 degrees C) and place the rack in the center of the oven. Have ready a 9 inch (23 cm) square baking pan that has been lined with aluminum foil.

In a heatproof bowl, placed over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and stir or whisk in the sugar and vanilla extract. Add the eggs, one at a time, beating well after each addition. Stir in the flour and salt and stir vigorously until the batter is smooth and glossy (about one minute). Remove 1/2 cup (120 ml) of the brownie batter and set it aside. Spread the remainder of the brownie batter evenly onto the bottom of the prepared pan.

Then, in the bowl of your food processor (or with a hand mixer), process the cream cheese just until smooth. Add the sugar, vanilla, and egg and process just until creamy and smooth (do not over process). Spread the cream cheese filling evenly over the brownie layer. Spoon 16 small dollops (4 rows with 4 dollops of brownie batter in each row) of the reserved brownie batter evenly on top of the cream cheese filling. Run a knife or wooden skewer back and forth through the two batters until you have a marble effect.

Bake in the preheated oven for about 30 minutes or until the brownies are set and the cream cheese is just beginning to brown. (A toothpick inserted into the brownie comes out with just a few moist crumbs.) Remove from oven and place on a wire rack to cool completely. Then cover and refrigerate the brownies until they are firm enough to cut into squares (several hours or even overnight). Once chilled, remove the brownies from the pan by lifting with the ends of the foil and transfer to a cutting board. With a sharp knife, cut into 16 squares. It is a good idea to have a damp cloth nearby to wipe your knife between cuts. These brownies can be stored in the refrigerator for several days. Serve cold or at room temperature.

The Fabulous Banana Cake

On my way to office now, tapi sempat juga memblogging! Last night after I have finished cooking for my two kids lunch today , feel like trying Rima's fabulous banana cake!

Pisang pulak ada tergantung di kitchen , and it's ripe enough untuk di masak! Nak buat cucur kodok, hari dah malam so lebih baik ku jadi kan kek pisang.

I've tried few recipe especially from Anna Olson, which is quite easy, used to love her programme called Sugar. But now they keep repeating the same programme till I got a little boring with it. Aiyoo.... Come on Astro! I'm sure you can do better than that! Talking about this banana cake, it is fabulous! It turns out to be sooooo delicious, I like the texture of this cake, so soft and fluffy but I think the next time I bake this cake I'll try to reduce the amount of sugar, manissssss! Well thanks Rima for sharing the recipe!

Ingredients:
225g plain flour
3 tsp baking powder
1/4 tsp salt
1/2 tsp bicarbonate of soda
3 - 4 very ripe banana (about 1 cup), mashed
340g castor sugar
2 eggs
125g unsalted butter, room temperature cut into small chunks
100ml buttermilk
1 1/2 tsp vanilla extract
1/4 cup chopped walnuts

For topping:
2 ripen bananas, slice thinly for topping (optional)
1 Tbsp castor sugar

Method:
1) Preheat oven to 180C. Butter and line a deep 26cm ring tin or 2 loaf tins

2) Put the flour, baking powder, salt and bicarbonate sode into a food processor and whiz for about 15 seconds. Remove and tranfer into a bowl.

3) Add the bananas to the processor together with the eggs and sugar. Whiz for 1 mintue. Then add the butter and whiz for another minute until thick and creamy. Now add the buttermilk and vanilla extract and pulse in quick on/off bursts. The add the flour and again mix it in with quick bursts, scrapping down the sides once or twice. Do not overmix or cake will be tough. Add the chopped walnuts and give it a quick stir with a spatula. Scoop batter into prepared tin and smoothen out.

4) Optional: Place the sliced bananas on top of the batter and sprinkle with sugar.

5) Bake for about 30 - 35 minutes. Do not open the oven during baking time or the center may sink. Cool cake completely before unmoulding.

Totally what?!........totally chocolate chocolate chip cookies

Hahaha.......gitu lah Maya dengan Mikail berbual. This morning after sahur I couldn't sleep. While waiting for Subuh prayer I browsed the Internet looking for something to bake for Mika to bring to his reading class. I love Nigella Lawson, she's one sexy baker and I admire her so much. Ehhmmmm but not the body lahh!!

After Subuh prayer I've decided what to bake, it's from Nigella the domestic goddess that is Totally chocolate chocolate chip cookies. It's easy and I'm sure everyone can bake this cookie. It's a fuss free cookie, not much ingredient to use besides chocolate, sugar, butter and of course chocolate chip. But to make it taste really good, my advice is to use a good quality chocolate! I'm using cocoa Barry Callebaut. Really makes a different!

When I gave it to my two children they really enjoy it and that is enough to make me the most happiest person in the world!
Thank you my sweetie !

INGREDIENTS

125g dark chocolate, minimum 70% cocoa solids
150g flour
30g cocoa, sieved
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
125g soft butter
75g light brown sugar
50g white sugar
1 teaspoon vanilla extract
1 egg, cold from the fridge
350g (2 bags) semi-sweet chocolate morsels or dark chocolate chips

METHOD
Serves: Makes 12
Preheat the oven to 170°C/gas mark 3. Melt the 125g dark chocolate either in the microwave or in a heatproof dish over a pan of simmering water.
Put the flour, cocoa, bicarbonate of soda and salt into a bowl.
Cream the butter and sugars in another bowl. Add the melted chocolate and mix together.

Beat in the vanilla extract and cold egg, and then mix in the dry ingredients. Finally stir in the chocolate morsels or chips.
Scoop out 12 equal-sized mounds - an ice cream scoop and a palette knife are the best tools for the job - and place on a lined baking sheet about 6cm apart. Do not flatten them.
Cook for 18 minutes, testing with a cake tester to make sure it comes out semi-clean and not wet with cake batter. If you pierce a chocolate chip, try again.

Leave to cool slightly on the baking sheet for 4-5 minutes, then transfer them to a cooling rack to harden as they cool.

Irish Soda Bread

Day 4 fasting.......tak tau nak makan apa malam ni. Selalunya lepas Isyak hubby baru makan his dinner, today he just got back from Penang and seeing him tired make me think of something to bake for him, not a dessert but something different for him to enjoy after Terawih later.
Masak simple je untuk berbuka hari ni sebab tak cukup masa, tumis sardin dengan goreng sayur. For bersantai lepas Terawih I bake Irish Soda Bread! Simple and easy to make and hubby like it, maybe because of the Irish blood in him.....hehehehe ! Eat it fresh with butter or jam, you'll enjoy it.
Recipe from Lorraine Pascale.


Ingredient

• 370g/13oz plain flour, plus extra for dusting
• 130g/4½oz wholemeal flour
• 1 tsp bicarbonate of soda
• 1 tsp salt
• 40g/1½oz butter, melted
• 1 tbsp black treacle
• 300–340ml/11–12fl oz buttermilk (or alternatively use warm milk plus 1 tbsp lemon juice)

1. Preheat the oven to 200C/400F/Gas 6 and ensure the top shelf in the oven is in position.
   
2. Place the flours, bicarbonate of soda and salt into a large bowl and stir together. Make a large hole in the centre of the flour mixture and pour in the melted butter and treacle, plus enough of the buttermilk to make a loose sticky dough.
   
3. Tip the dough onto a lightly dusted work surface. The dough will be quite sticky. Knead the dough for one minute, then shape it into a large ball with a taut, smooth top. Place the dough on a baking tray and flatten it a bit - I find the easiest way to do this is with a rolling pin.
   
4. Take a wooden spoon, put some flour over the whole handle, then hold it horizontally over the bread. Put the wooden spoon handle on top of the bread then push it down until you feel the baking tray at the bottom. This mark is the first half of the trademark soda bread cross. Repeat with a line at right angles to this.
   
5. Dust with some flour then bake in the oven for 30–40 minutes, or until the bread is brown, has risen nicely and the dough inside where the cross was made is not damp.
   
6. Serve fresh from the oven with butter and jam. This bread does not keep well, so is best eaten on the day that it is baked – but if you have any left, it does make good toast.
   

Japanese Soft Cotton Cheese Cake

Pagi2 lagi dah hujan, best kalau tarik selimut ni. Last night ku sempat jugak tengok resepi, dari minggu lepas nak buat resepi ni baru dapat buat. Resepi ni is from Bisousatoi, my favorite !

Tu diaaaaa, sebab tak baca habis resepi maka kek ku crack sikit! Itu lah tak nak baca betul2! Kaka kaka......

Next, in the food container anak ku cheese cake ni ku letakkan hehehe.........pergi sekolah bawak cheese cake


Ingredients
(A)
250g cream cheese
50g butter
100ml fresh milk (or heavy whipping cream)
6 egg yolks
1tbsp lemon juice
1/4tsp salt
60g cake flour (or superfine flour)
20g cornflour

(B)
140g granulated sugar
1/4 tsp cream of tartar
6 egg whites



Method
1. Using double boil method... melt cream cheese, butter and milk. Let it cool
2. Add cake flour, cornflour, egg yolks, salt and lemon juice into cream cheese mixture. Mix till well blended
3. In another bowl (use stand mixer) beat egg white and cream of tartar till foamy.. add sugar bit by bit and beat till soft peak.
4. Add in cream cheese mixture into egg white mixture (as always take 1/3 egg white portion and add to cream cheese mixture first, mix well before pouring cream cheese mixture into egg white mixture)
5. Pour mixture into an 8" greased springfoam pan..
6. Bake on a preheated oven using bain-marie (waterbath) method for 1hr at 160C

Bain-marie method
Place cake pan in a roasting pan 1/2 filled with boiling water
Dont forget to wrap the outer of ur pan using aluminium foil so as to prevent water fm coming in contact with ur batter while baking

Red Velvet Whoopie Pie

Whoops what? Whoopie pie, what's that my sister ask, aahhhh just eat it and enjoy it hehehe....well let me explain.

The whoopie pie (alternatively called a black moon, gob, black-and-white, bob, or "BFO" for Big Fat Oreo) is an American baked good that may be considered either a cookie, pie, or cake. It is made of two round mound-shaped pieces of chocolate cake, or sometimes pumpkin or gingerbread cake, with a sweet, creamy filling or frosting sandwiched between them.[1]

Well that is from Wikipedia . The hell with it, I'm enjoying my whoopie pie now,yummehhhh! Arghhh.......can't explain how good it is. 😜
recipe from joy of baking

Ingredients:

Red Velvet Whoopie Pies:

2 1/4 cups (295 grams) all purpose flour

1/4 cup (30 grams) Dutch-processed cocoa powder (can use regular unsweetened)

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup (170 grams) unsalted butter, room temperature

1 cup (200 grams) granulated white sugar

1 large egg, room temperature

1 teaspoon pure vanilla extract

3/4 cup (180 ml) buttermilk

1 tablespoon liquid red food coloring

Cream Cheese Filling:

1/2 cup (113 grams) unsalted butter, room temperature

1 - 8 ounce (227 grams) cream cheese, room temperature

3 cups (345 grams) confectioners' (powdered or icing) sugar, sifted

1 teaspoon pure vanilla extract



Instructions:

Red Velvet Whoopie Pies: Preheat oven to 375 degrees F (190 degrees C) and place oven rack in the center of the oven. Line two baking sheets with parchment paper.

In a large bowl sift together the flour, cocoa powder, baking powder, baking soda, and salt.

In the bowl of your electric mixer, fitted with the paddle attachment (can also use a hand mixer), beat the butter and sugars until light and fluffy. Add the egg beating well. Beat in the vanilla extract. In a small measuring cup, mix the buttermilk and red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture, in three additions, beginning and ending with the flour. Drop heaping tablespoons (can also use a small ice cream scoop) of the batter onto the prepared baking sheets, spacing about 2 inches (5 cm) apart. With moistened fingers or with the back of a spoon, smooth the tops of the cookies.

Bake for about 9-10 minutes or until the tops of the cookies, when lightly pressed, spring back (or a toothpick inserted into the center of a cookie comes out clean). Remove from oven and transfer to a wire rack to cool completely.

Cream Cheese Filling: Beat the butter until smooth and creamy. Add the cream cheese and beat until smooth. Beat in the vanilla extract. With the mixer on low speed, gradually beat in the confectioners' sugar, and continue to beat until smooth and creamy.

To Assemble: Take one cookie and spread a heaping tablespoon of the filling on the flat side of the cookie. Top with another cookie. If desired, take a little of the filling and thin it out, to piping consistency, with a little milk or cream. Place in a small piping bag or plastic bag and pipe lines back and forth over the tops of the Whoopie Pies. The assembled cookies can be stored, covered, in the refrigerator for several days.