Pumpkin and Carrot Muffin

Pumpkin! Wowwweeeee...that is my favourite vegetable. No matter how you prepare it, i'll love it. Masak lemak labu, lepat labu, bingka labu memang menjadi kegemaran. Dapat pulak yang manis dan halus isinya...perghh!!!
To vary this favourite pumpkin

recipe, i'll try to google if  there's more recipe on pumpkin. Well, i found one and decided to give it a try. Hmmm...not bad after all! Yummehh...!!! I used plain yogurt instead of sour cream to make the muffin lighter and fluffy. Try google Anna Olson, my favourite pastry chef.
So, this afternoon hubby will have his cuppa with Pumpkin and carrot muffin...enjoyyyy!!!Mummy also like it, my lil goonies...well, maybe if i put frosting on top of it they'll love it coz they keep on asking is it a cupcake, and why there's no frosting on it. Fuhh...letih nak menjawab! Baiklah, next time i put vanilla frosting so that this kids will enjoy my muffin. Chiao for now.....!!!

Ingredients
Muffins
1/2 cup unsalted butter, room temperature
1/2 cup sugar
1/2 cup golden yellow sugar
2 large eggs at room temperature
1 cup pure pumpkin puree
1/2 cup sour cream
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 cup finely grated carrot
Frosting
1/4 cup 2% Milk
1 tablespoon 2% Milk
1/2 cup unsalted butter, room temperature
icing sugar, sifted (3-4 cups)
1 teaspoon vanilla bean paste
1 teaspoon pure vanilla extract

Directions
Muffins
Preheat oven to 350 F and grease or line with paper cups 24 muffin cups.
Cream butter and sugars until evenly combined. Add eggs one at a time, beating well after each addition.
Stir in pumpkin, sour cream and vanilla.
In a separate bowl, sift flour, baking powder, baking soda, salt and spices. Stir into pumpkin mixture, then stir in grated carrots.
Spoon into prepared tins and bake for about 25 minutes, until a tester inserted in the centre of the muffin comes out clean. Cool for 15 minutes in the tin before removing to cool completely.
Frosting
Beat butter with electric beaters until fluffy. Add 2 cups of icing sugar, plus milk and vanilla and beat for 3 minutes on high speed until fluffy. Add remaining 1 to 2 cups icing sugar until frosting is a fluffy, spreadable
consistency. Spread frosting generously onto each muffin.

I skip the frosting! Malassss.....hehehe

Saturday, 28th: Perfectly Pound Cake

Lately i've been busy, a lot of work to be done and preparing my Kuching trip early May. Tapi tak lah sibuk giler...sampai tak sempat nak melawat blog sendiri, hehehe While browsing the net , i saw something interesting and feel like trying it. It's the Pound Cake, there's a lot of recipe out there about the Pound Cake but i think this is one of the best. Got it from Rima's blog and it looks yummy!
The ingredients is simple and doesn't cost you much. Well, this is it! Perfectly Pound Cake from Tish Boyle. Taste so GOOOOODDDD! I've tried other recipes too but i found that this is the best...! Even my mum in law said it was delicious! Ooohh...thanks Mummy! I'm glad you like it.

Mummy in Cameron Highland's tea plantation

Ingredient

200g Plain flour
1/4 tsp Baking powder
1/4 tsp Salt
227g Unsalted butter (softened)
250g castor sugar
4 Large eggs
1 tsp finely grated lemon zest - i used 1 lemon
1 tsp grated orange zest - i used 1 orange
1 tsp vanilla extract - i used vanilla essence
80ml Heavy cream - i used double cream

Method :
1. Preheat oven to 170C.
2. Sift flour with baking powder and salt and set aside.
3. Cream butter in a mixer at medium high speed until creamy (about 2 mins). Add sugar gradually and continue beating for 4 mins until light and fluffy.
4. Reduce the mixing speed of the mixer to low and add eggs one at a time mixing until well mixed.
5. Add the citrus zest and vanilla extract.
6. Add flour mixture in 3 additions, alternating it with cream (added in 2 additions).
7. Pour into 2 lined 3"x 7" pound cake mold and bake for 60-70 mins or until the cake turns brown and a testing skewer comes out clean.

Cameron Highland

Tea Plantation at Bharat's

Trying her hands on picking up tea leaves

Beloved Mum

Sis and her two lil goonies

It was a beautiful day today that we decided to take a quick trip to Cameron Highland. It's about 1 hour trip from my hometown Kampar Perak. The weather is not too hot nor too cold. My kids enjoying it especially at the strawberry farm where they get a chance to pick up strawberries.

Luckily we stopped at the Agricultural Market at Brincang where they sell a lot of fresh vegetables and fruits.

Agricultural Market at Brincang

Vegetable Seller

We ended up going back at 4 instead of 3pm. Quite tiring but most enjoyable especially for my lil' goonies!

A small part of Bharat's Tea Plantation

Chocolate Muffin

A lonely chocolate muffin waiting to be eaten.......hehehehe!!!

Today is my cousin's 10th birthday, so i was wondering what to give her. Ahhhh....why not chocolate muffin since it is easy and fast to make. Yeayyyy!!! Bravo...within 30 minutes everything is ready. Baking time is only about 20 minutes while to prepare the batter it only takes more or  less about 5 minutes. Dah siappp!!!
For her birthday cake, aiyohhh!!! I never decorate cake and i don't like it, but since she requested it from me, well i'll try my best. I'm not good in cake deco so ahem ahem....belasah je le!Malu nak tunjuk dalam gambar.
Anyway, Happy birthday Fatin, i'll see you later ok!

Chocolate Chip Cookies

This cookie is soooo easy and it's my favourites! Want to know why? Because not many ingredients used and it is fast and easy to make. Well you can get the recipe from Rachel Allen's . I love the way she explain things and also the technique she used in her baking. Well, i pun berangan lah jadi the next Nigella or Rachel or Donna...hehehehehe!!!!
Yesterday i got the news that my hometown was badly flooded, rushed back home to check on my mom, luckily she's safe and we put her at the nearby hotel. Everyone was evacuated from the village. This is the second time it happened after more than 20 years ago when i was still studying. I would like to thank Makcik Lah and family for taking care of my mom for a while. Thanks Farhana and Hasri tumpangkan makcik kat rumah sekejap. Jasamu di kenang! Also to Nurul and Aishah!
Getting late now and have to rest after a long day today! Till then......

Basic Cookie recipe

Recipe by Rachel Allen from Rachel Allen Bake!

This recipe is a basis for many combinations. Experiment with ingredients – flavourings, dried fruits, nuts, spices and even herbs such as lavender – to find your favourite. Makes about 35 cookies.

Ingredients

• 225g (8oz) butter, softened
• 110g (4oz) caster sugar
• 275g (10oz) plain flour
• Ground spices or finely grated zest (optional; see variations below)

Measurement Conversion Calculator

Method

1. Preheat the oven to 170°C (325°F), Gas Mark 3.
2. Cream the butter in a large bowl or in a food mixer until soft. 
3. Add the sugar and beat until the mixture is light and fluffy.
4. Sift in the flour and spices or grated zest (if using) and bring the mixture together to form a dough.
5. Using your hands, roll the dough into walnut-sized balls and place them slightly apart on a baking tray (no need to grease or line). Flatten them slightly with the back of a damp fork and bake in the oven for 13–15 minutes or until they are light golden brown and slightly firm on top.
6. Carefully transfer the cookies to a wire rack to cool.

 

VARIATIONS -
Poppy seed: Add 2 tablespoons of poppy seeds to the flour.
Lemon: Add the finely grated zest of 1 lemon to the flour.
Orange: Add the finely grated zest of 1 orange to the flour.
White chocolate and orange: Dip the tops of the orange cookies in 50g (2oz) melted white chocolate, then allow to set on greaseproof paper.
Spices (cinnamon, mixed spice, ginger): Add 1 teaspoon of a ground spice to the flour.
Crystallised ginger and dark chocolate: Add 25g (1oz) finely chopped crystallised ginger to the flour. When the cookies are baked and cooled, dip the tops in 50g (2oz) melted dark chocolate, then allow to set on greaseproof paper.
Double chocolate chip: Use 250g (9oz) plain flour and add 50g (2oz) sifted cocoa powder to the flour. Bring the dough together and mix in 125g (41/2oz) dark or white chocolate chips.
White chocolate and dried cranberry: Add 50g (2oz) chopped dried cranberries to the flour. When the cookies are baked and cooled, dip the tops in 50g (2oz) melted white chocolate and allow to set on greaseproof paper.

RACHEL’S BAKING TIPS -
Roll leftover dough into a log shape, 2–3cm (3/4–11/4in) in diameter, then leave in the fridge for up to 2 weeks, or freeze for up to a couple of months. To bake, cut off slices, about 1cm (1/2in) thick, and cook on a baking tray in a preheated oven. Always remove cookies from their baking trays while still warm otherwise they will stick.

Carrot Bread

Ahhhhhh....at last my post of the day is my favourite and also my daughter's...Carrot bread.. I used a small bundt mould instead of the loaf pan coz i love how the bread look like when it's done.
Actually what makes me bake this bread is i ran out of idea of how to make my daughter eat vegetable. Any idea how to make your children love veg?Been trying everything i could but the result is still the same and i decided to try this recipe. Not bad coz she love the bread...yeahh!! She's the bread lover anyway. And for the hubby and son, they seem to like it too, not bad ehh...!!
This afternoon we went to China Town and this is a photo i took. Still not knowing the subject of it. (Sigh....!!!) Well...keep on trying, don't give up!
Better go to bed now, it's late already. Bye!
  source: Michael Symon

• 1/2 cup Unsalted Butter (softened)
• 1 cup Dark Brown Sugar
• 1/4 cup Granulated Sugar
• 1 Egg
• 1/4 cup Milk
• 1 Orange (zested)
• 2 teaspoons Vanilla Extract
• 2 cups All-Purpose Flour
• 1 1/4 teaspoons Baking Powder
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Cinnamon
• 1/2 teaspoon Salt
• 1 cup Carrots (grated and packed; about 2 medium carrots)
• 1/4 cup Pistachios (shelled and coarsely chopped)

China Town aka Petaling Street

Queueing

Ever wonder why they put it in China Town?

Fruit Seller

Instruction : Preheat oven to 350 degrees F. Grease a standard 9x5 inch loaf pan with butter or cooking spray. Beat together the butter and sugars until light and fluffy, about 5 minutes with an electric mixer. Add the egg, milk, orange zest and vanilla and continue to beat until well incorporate. In a medium bowl, whisk together the flour, baking powder and soda, cinnamon and salt. Add the carrots and toss to coat in the flour mixture. Stir the dry mixture into the wet mixture in three additions, stirring just until blended. Over mixing the batter will create a tough cake. Pour the batter into the prepared loaf pan and sprinkle pistachios on top. Bake for about 1 hour or until a toothpick is inserted and comes out clean.  Remove from the oven and cool completely on a wire rack. Serve with butter and salt sweetened whipped cream.

Red Velvet Cake...Very velvety....

Talking about Red Velvet........ it's everyone's favourites now. It's like a trend, just like cupcakes, it was so popular at one time...but now macaroons is making it's way.
Forget about it! Janji rasanya Yummy...!!! I learned making this cake from my baking 'Guru' hehehehe Cik Nurul....big clap for her. I love the colour and also the texture is sooooo nice and soft. We decided not to use cheese topping, we used creamy frosting instead. Woww....memang sedap!
Dah lama tak update blog coz sibuk baru nak belajar photography. Maybe one day the photo in this blog will be better i hope.Hehehehe...berangan lah tu!!!! Here are some of the photo i took last Saturday with a group of professional photographer in Klang's Little India.

Enough lah kan? Baru belajar and still don't know theme and story in the photo....long way to go dear...!!
To be continue........
source: Paula Deen

Ingredients
Cake:
2 cups sugar
1/2 pound (2 sticks) butter, at room temperature
2 eggs
2 tablespoons cocoa powder
2 ounces red food coloring
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 tablespoon vinegar
Icing:
1 (8-ounce) package cream cheese
1 stick butter, softened
1 cup melted marshmallows
1 (1-pound) box confectioners' sugar
1 cup shredded coconut
1 cup chopped pecans
Directions
Preheat oven to 350 degrees F.
In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into 3 (8-inch) round greased and floured pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting

For the frosting beat cream cheese and butter together, add icing sugar.

Ala2 Rima's Vanillakipferl......

Tengok Rima buat cookie dalam blognya teringin pulak rasanya nak cuba, furthermore
i memang peminat cookies, cantik cookie ni macam di golek atas snow. Teringat my first snow when i was in Munich, Germany. Seronok tak terhingga, masa snow nak turun sejuk gila, sampai telinga pun dah rasa kebas. But after snow turun sejuknya berkurangan. Jalan raya pulak licin sampai banyak kali jatuh tergolek, akhirnya terpaksa cari kedai kasut coz we have to wear boots. Hmmmm......
Terkenang zaman flying dulu rindu pulak nak fly balik tapi that was the best experience in my life. Dapat fly dengan MAS, merasalah tengok tempat orang. Lebih 14 tahun fly dah cukuplah rasanya, bagilah peluang kat orang lain pulak......wakakakakaka!!!!
source: Bisousatoi
Ingredient

250g margarine - I used Anchor unsalted butter and added 1/4tsp salt
2 tbsp milk powder
1/2 tsp baking powder
225gg of low-protein flour - cake flour
225g almond powder


200g powdered sugar
1/2 tsp vanilli powder - I used 1/2 tbsp


Method
- Preheat oven to 160 deg C
- Grease a baking pan with margarine
- Beat margarine, milk powder, and baking powder until smooth
- Add sifted almond powder and flour, stir well until ur dough is good enough to shape
- Shape it like crescent
- Bake for 20 minutes, lift it immediately while its hot and roll it into ur powder sugar + vanilli ( pls be careful when ur roll em cos it breaks)

Sultana Butter Cake

Wowww!!! Menjadi juga resepi ni....thanks banyak2
sebab ada juga yang sudi share this recipe, thanks to Rima yang memangnya she's my favourite baker.  Simple dan mudah saja and the most important thing save my time to go and look for the ingredient yang kadang2 susah nak jumpa di KL ni.
My family love this cake and also my colleague kat office apa lagi, share lah makan ramai2. Senang hati bila tengok apa yang kita masak, habis dimakan, tak lah membazir, itulah yang dinamakan rezeki...

5 eggs
180 gm sugar
200 gm self raising flour
250gm softened butter
1/2tsp vanilla
80gm raisin soaked,and dried

Heat oven to 170c, grease baking tin. Beat butter and sugar till creamy and light, add egg one at a time. Add flour and fold slowly. Mix in vanilla and mixed evenly. Lastly add sultanas and fold. Pour mixture in the tin and bake for 45-50min.

Cinnamon Roll

Dek kerana rindukan Cinnabon kat Los Angeles dulu