Beautiful weather beautiful day and it's Apple Walnut Cake

Usually on Sunday we just lazed around watching tv, nothing to do. I bought this green apple a few days ago, no one want to eat it, masam agaknya. Hehehehehe buat cicah ok jugak ni, layanzzzzsssss!!!

Ok back to the green apple, to me all green apple ni sama je, rupa2 nya ada few types kann!!!?? So I choose Granny Smith, orang panggil Granny Smith aku pun ikut je le.

I found the recipe here at Kitchen Guardian's blog, better cuba sbb nampak sedap tambahan pulak dari apple tu kena buang baiklah dimasak atau dibuat sesuatu.

Here's the recipe 

Source : Smitten Kitchen

Mom’s Apple Cake

6 apples, I used Granny Smith's
1 tablespoon cinnamon
5 tablespoons sugar

2 3/4 cups flour, sifted
1 tablespoon baking powder
1 teaspoon salt
1 cup vegetable oil
2 cups sugar
1/4 cup orange juice
2 1/2 teaspoons vanilla
4 eggs
1 cup walnuts, I added

Preheat oven to 170C.
Peel, core and chop apples into chunks. Toss with cinnamon and sugar and set aside.

Stir together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together oil, orange juice, sugar and vanilla. Mix wet ingredients into the dry ones, then add eggs, one at a time. Scrape down the bowl to ensure all ingredients are incorporated.

Pour half of batter into prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top. Bake for about 1 1/2 hours, or until a tester comes out clean.

I purposely drizzled it with salted caramel, saja je, nak lagi sedappppp!!! Heheheheh.........

Hummingbird Cake

Hmmmmm hmmmm hummingbird cake itulah namanya! Super delicious cake I would say. Hehehehe angkat bakul nampak 😝😜!

Dah lama tak update blog ku ini sampai one of my BFF siap tanya bila nak update blog yg dah semak tu....... Tq tq sbb Ada gak sudi baca my humble blog ni!

I decided to bake this cake for makan2 on 31st Aug bersempena dengan Syawal yang masih ada, niat hati untuk bersedekah tu kena ikhlaslah kan, so hati ni rasa macam nak try bake this cake. Actually I'm a carrot cake lover, so when I saw the picture of this cake in Joy of Baking blog terus buat ku tertarik, apa  lagi.... Da bomb la jawabnya!!!!

So here is the recipe:

Hummingbird Cake Recipe:

1 cup (110 grams) pecans, toasted and finely chopped

3 cups (390 grams) all-purpose flour

2 cups (400 grams) granulated white sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

3 large eggs, lightly beaten

3/4 cup (180 ml) safflower, corn, or canola oil

1 1/2 teaspoons pure vanilla extract

1 - 8 ounce (227 grams) can crushed pineapple, do not drain

2 cups mashed ripe bananas (3-4 medium sized bananas)

Pecan Cream Cheese Frosting:

1/4 cup (57 grams) unsalted butter, room temperature

8 ounces (227 grams) cream cheese, room temperature

1 pound box (454 grams) (about 3 2/3 cups) confectioners (powdered or icing) sugar, sifted

1 teaspoon (4 grams) pure vanilla extract

1/2 cup (55 grams) finely chopped pecans

Garnish: (Optional)

Pecan halves

Hummingbird Cake: Preheat oven to 350 degrees F (180 degrees C) and place the rack in the center of the oven. Butter or spray two - 9 x 2 inch (23 x 5 cm) round cake pans and line the bottoms of the pans with a circle of parchment paper.
Place the pecans on a baking sheet and bake in the oven for about 8 minutes or until lightly browned and fragrant. Let cool and then chop finely.
In a large bowl whisk together the flour, sugar, baking soda, salt, and ground cinnamon.
In another large bowl, mix together the eggs, oil, vanilla extract, pineapple, mashed bananas, and finely chopped pecans. Add the wet ingredients to the flour mixture and stir until combined. Evenly divide the batter between the two prepared pans and bake for about 25 to 30 minutes or until a toothpick inserted in the center of the cake comes out clean.
Remove from oven and let cool on a wire rack. After about 10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.
Frosting: In the bowl of your electric mixer (or with a hand mixer), beat the butter and cream cheese, on low speed, until very smooth with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and then stir in the finely chopped pecans.
To assemble: Place one cake, top side down, onto your serving platter. Spread with about a third of the frosting. Gently place the other cake layer, top of cake facing up, onto the frosting, and spread the rest of the frosting over the top and sides of the cake. Can garnish with pecan halves. Refrigerate the cake for about one hour so the frosting has time to set.

I tweaked a bit dengan tambahkan imported Hawaiian coconut, sedap , tak nak letak pun tak apa and i used walnut coz i don't have pecans at home...sorryyy!!!

My guest said this cake is soo sedappp!!! So apa lagi cubalah!!!

Rich Moisture Chocolate Cake

Today is my 'kelam Kabut' day!!! Hahahahahahaa apa tak nya , my daughter told me last night that today is her Hari Raya and Merdeka celebration in school. Her agama school not far from our house, so I just called the school to confirm. Betul, today is the day, apa lagi kelam Kabut prepare something for her to  bring to school later.

I decided to bake her a chocolate cake, the one that she like most importantly. Came back from school, her face is beaming with smile, suka Le tu!!!

Here is the recipe. To my housemate from ITM Dungun Terengganu who have asked me about the recipe, here you are.

Buat ye, Jgn tak buat.....hehehehe

Ingredients
(A)
170g butter (i used unsalted butter)
300gm caster sugar
3 eggs (grade A)

(B)
2 tsp instant nescafe
1 tbsp warm water
1 tsp essence vanilla
1 tsp choc emulco

(C)
225gm flour (i used superfine flour)
65gm cocoa powder
1/2 tsp salt
1 tsp soda bicarbonate
1 1/2 tsp baking powder

180ml cold water fm fridge

Method
1. Using stand mixer, beat butter and sugar till light and fluffy
2. Add in egg one at a time (abt 30sec each) and continue to beat on high speed
3. Mix (B) in a small bowl and drizzle on butter mixture and continue to beat on medium speed.
4. Sieve (C) and add into butter mixture in 3 addition.. cold water in 2 addition using folding technique with rubber spatula.. (flour-water-flour-water-flour)
5. Greased a 9" round cake pan and place baking paper. Pour batter and bake at preheated oven of 175C for abt 40mins (i had to bake mine for 55mins)
6. Leave cake in pan for abt 20mins bef unmoulding
7. Slice cake into 2 and spread chocolate ganache in between... pour the rest onto cake and decorate as you 

Still not too late to wish Salam Aidilfitri ke pada semua yang meraikannya.

Source: Rima bisousatoi 

Birthday Dinner....Queen of Sheba

Yesterday was my brother in law's birthday....nak keluar dinner malas pulak rasanya, so i decided to cook dinner for them. Mulanya tak tau apa nak masak, setelah baca a few blog one of it from Azian Hasan, terus dapat idea. Recipenya pulak simple.

Pagi-pagi lagi, we went to the supermarket to buy the ingredient. Decided to make Baked Chicken Cordon Bleu (recipe is here). Salad i beli je prepacked from Cold Storage and add cherry tomato and Avocado.
Birthday cake pulak, i bake Reine de Saba or Queen of Sheba's cake......Kelassssss nama kek tu kak Timahhhhh!!!! hehehehe.....Actually it's Chocolate almond cake from Julia Child recipe. Hubby pulak suruh make it two layer. So i baked twice and layer with chcolate and coat it with chocolate and slivered almond. Menarik juga!!!

This is the recipe for the cake

Source Food.com

Ingredients:

Servings:

3 ounces semisweet chocolate, plus
1 ounce unsweetened chocolate
2 tablespoons dark rum or 2 tablespoons strong coffee
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
3 egg yolks
3 egg whites
1/4 teaspoon cream of tartar (I omit this)
1 pinch salt
2 tablespoons granulated sugar
1/3 cup blanched almond (pulverized in blender or food processor with 2 tablespoons granulated sugar)
1/4 teaspoon almond extract
1/2 cup cake flour

Directions:

1 Preheat oven to 350 degrees. Set the oven rack in lower middle level.
2 In a saucepan over low heat, melt the chocolate in the rum or coffee. Set aside. In a mixing bowl, cut butter into.
3 pieces and cream it. When soft and fluffy, add sugar and beat 1 minute. Beat in egg yolks until well blended.
4 In another bowl, beat egg whites until foamy. Beat in cream of tartar and salt and continue beating until soft peaks are formed. Gradually beat in 2 tablespoons sugar and continue beating until stiff, shiny peaks are formed. Blend melted chocolate and coffee or rum into yolk mixture, then add almonds and almond extract.
5 Stir a quarter of the egg whites into the chocolate using a rubber spatula. Scoop the rest of the whites over chocolate and, alternating with sprinkles of flour, rapidly and delicately fold in the egg whites. Turn batter into buttered and floured 8-by-1 1/2-inch round cake pan, tilting it in all directions up to the rim all around. Set in preheated oven. Bake 25 minutes.
6 Cake is done when puffed to the top and a toothpick inserted 2 to 3 inches from edge comes out clean. The center should move slightly when the pan is gently shaken. Remove pan to a rack and let cool 15 minutes. Unmold onto rack. Let cool 2 hours before storing or icing.

 For frosting Recipe from here

For Frosting:
2 tablespoons bittersweet chocolate, chopped
2 tablespoons brewed coffee, or dark rum
1/4 teaspoon kosher salt
6 tablespoons unsalted butter, at cool room temperature

For Frosting:

1. Place the chocolate and coffee/rum in a medium heat-proof bowl and set atop a pan of simmering water. Melt, stirring occasionally, until smooth.
2. Off the heat, beat in the butter, one tablespoon at a time, with a wooden spoon. Once the butter is thoroughly incorporated, and no lumps remain, place the mixing bowl inside a larger mixing bowl that is filled partway with ice.
3. Mix the frosting over the ice bath, until it has chilled down to a spreadable consistency.
4. Spread the frosting over the top and sides of the cake.
5. Decorate with the slivered almonds (bonus: this helps hide any imperfections in the frosting job!) For the creme anglaise just heat up 200 ml heavy cream, 1 tsp vanilla, boil till bubbling on the side. Beat 4egg yolk with 1/2 cup castor sugar. Put half of the hot cream into the egg mixture, continue whisking, don't stop and put the mixture back into the pan with half of the cream just now and stir till it stick at the back if your spoon. sebab dah prepare lama the creme anglaise jadi pekat coz agaknya I put it in a fridge, if not it will be a bit runny but not watery. Next time I know what to do:)

I do take orders, any enquiries please email me at reyna2423@gmail.com or contact/whatsapp 019-219 3124

Sibuk semua nak meniup candle sebatang...hehehe

Birthday Boy

Devil's Food Chocolate Cake

My family memang suka chocolate cake, even my hubby loves chocolate, macam arwah Papa my hubby. Usually i baked the chocolate cake yang dah biasa buat tu but today rasa nak buat this cake called Devil's Food Chocolate Cake. Bukan apa, i always blog walking, suka tengok kek yang cantik-cantik di decorate by the great baker. One of the food blogger that i admire is Bisousatoi and Kitchen Guardian. I always showed it to my daughter how nice and the cake look so delicious.

Today, kebetulan Mother's Day, she ask me to bake this cake and she want me to do the same like the one in the picture!!! Alahai....mummy tak pandai nak decorate kek ni anak oiiiii...tapi tak nak kecewakan dia, i try aje lah!!!

This afternoon i went to TMC in Bangsar to get all the ingredient. First time baking this cake and first time using Valrhona chocolate for the cake and ganache. Tak tau le apa rasa coz i'm fasting today. Have to wait lepas berbuka baru tau. Thanks to Kitchen Guardian, jangan marah ye i ikut cara mendekorasi kek tu, coz my daughter nak yang sama gak macam dalam gambar katanya.Tak sabar tunggu 18 May nak jumpa and belajar ilmu dari Kitchen Guardian aka Osmayani Osman. She's one of the great baker i would love to meet and get all the useful tips in baking.Same with Rima from Bisousatoi, tak kedekut ilmu, semoga tuhan membalas orang2 sebegini dengan rezeki melimpah ruah!



Here is the recipe

Source Bisousatoi

Ingredients
1 cup all purpose flour
1/4 cup cocoa powder (i used valrhona)
3/4 tsp bicarbonate soda
1/4 tsp salt (i used 1/2 tsp)
1/2 cup granulated sugar
1/2 cup brown sugar
65 gram butter
1 large egg - size A
1 tsp vanilla extract
1/4 cup buttermilk (i used fresh milk and added 1tbsp vinegar)
1/2 cup warm water


Methods
Preheat oven at 170C .. greased cake tin
Sieve flour, cocoa powder, bicarbonate soda, salt, and set aside.
Beat butter with sugars until light and fluffy, add egg.
Add dry ingredients (flour, cocoa powder etc) alternately with liquid ingredients (buttermilk + warm water) in three portions
Add vanilla extract and continue to mix till well blended
Bake for about 30 minutes or until just cooked


Cream Cheese Frosting
250 g cream cheese (room temp)
125 g butter (room temp)
1 cup icing sugar - sifted
1 tsp vanilla extract
juice of a squeezed slice of lemon, to rid the cheese taste

Beat cream cheese and butter, just until creamy, add the icing sugar, vanilla and lemon juice.


Chocolate Ganache
200 ml double cream with at least 30% fat content
250 g dark chocolate, chopped finely (i used valrhona)
a pinch of salt

In a double boiler, warm double cream until just at boiling point, add chopped chocolate and salt and stir, when all chocolate is melted, remove from the heat and continue stirring until all well mixed.

Cool cake completely, spread the cream cheese frosting and pour cool ganache on top.

I layered the cake with cream cheese and coat with chocolate ganache, top it up with maltesers .

Coffee Oreo Buttercake

I baked the cake yesterday , late in the evening. Keep looking for something to eat for teatime, decided to bake this cake. Millions thanks to Rima for sharing this recipe.

Unfortunately I forgot to swirl it with knife or my cake tester. My mind was somewhere else while preparing it. Maka jadi lah apa yang dalam gambar di bawah ni.....next time I'll do it again and do it properly......jangan berangan lagi!!!! Hehehehe ......

So here's the recipe


Ingredients
250g butter
200g caster sugar
4 eggs
250g plain flour - i used cake flour
5g baking powder
100ml fresh milk
1/2 tsp coffee paste - i used 1/2tsp coffee paste and 1/2 tsp coffee extract
50g crushed oreo

Method
- Preheat oven to 160C.. greased and line a 18cm(7") baking pan
- Beat butter and sugar until creamy. Add in eggs, one at a time, beating well after each addition
- Fold in sifted flour and baking powder, alternately fold in fresh milk. Mix until well combined
- Divide batter into two portions, add in coffee paste and crushed oreo to a portion and mix well
- Spoon batters into prepared pan alternately until finished
- Bake in oven for 50 to 60 mins or until cooked

So, you can see the picture below. Forgot to swirl it!

Banana Chocolate Butter Cake

Thursday
7.30am
It's a public holiday !!!

I woke up early this morning expecting my maid to come. Waited for almost an hour and she didn't turn up. Urghhhhh....... I don't like this, I still need you to do the cleaning lahhhhh!!!!!

First thing on my mind is what breakfast I'm gonna prepare for my family. Suddenly I remember of the breakfast beef in the freezer......aaahhhh first thing on my mind is pizza! There you go.....pizza on the way baby!!!

Two days ago I have bake Banana Chocolate Butter Cake. When I first saw it in Rima's blog, I knew it. This is super super yummy cake! Bake it and voila.......!!!!! Gave some to my neighbor Yee Send to try and she also said it is very nice! Mmmmmm as for my two kids and hubby, they love it too.

To order email or whatsapp/call 019-219 3124

Here's the recipe

250g butter
200g sugar
4 eggs
80g chocolate (chopped) - i used Sicao chocolate button
80ml fresh milk
250g plain flour
5g baking powder - i used double acting baking powder
1/4 tsp bicarbonate of soda
15g cocoa powder - I used Sicao cocoa powder
200g banana (sliced thinly)

Method
Preheat oven to 160C, grease and line a 18cm (7") square baking pan
Beat butter and sugar until creamy. Add in eggs, one at a time, beating well after each addition
Melt chocolate with fresh milk over low heat. Cool aside. Stir into batter until blended
Fold in sifted flour, baking powder, soda and cocoa powder.
Fold in banana slices, mix until combined
Spread batter into prepared pan. Bake in oven for 50 to 60 mins or until cooked.

I would like to wish everyone Salam Maulidurrasul and have a good rest!

Sicilian Orange Cake

Friday
4.05pm
Jan 18,2013

I've been wanting to bake this cake for so long. Well, today is the day that I get to bake it coz I bought this oranges last few days but nobody want it. Rather than wasting it I better do something with those poor oranges......

It's quite simple actually, I think anybody can bake it successfully . The smell of it really make you want to eat it one after another slice. Hehehehe angkat bakul sendiri nampak...... But it's true, got the recipe from Rima who love to share her recipe with us. The original recipe is from Rick Stein Mediterranean Escapes book.

To oredr call/whatsapp 019-219 3124 or email reyna2423@gmail.com


Sicilian orange cake

Serves about 8

250g lightly salted butter, at room temperature, plus extra for greasing

250g caster sugar

4 medium eggs

1½ teaspoons finely grated orange zest

250g self-raising flour ( can use all purpose flour and add 1 tsp of baking powder)

85ml freshly squeezed orange juice

For the icing:

125g icing sugar

5 teaspoons freshly squeezed orange juice

Preheat the oven to 170C/gas mark 3. Grease and line a 22cm clip-sided round cake tin with non-stick baking paper.

Using an electric whisk, cream the butter and sugar together for 4-5 minutes until very pale. Beat in the eggs, one at a time, beating well between each one, if necessary adding a spoonful of flour with the last egg to prevent the mixture from curdling. Beat in the orange zest. Add the flour all at once and mix in well, then slowly mix in the orange juice. Spoon the mixture into the tin and bake on the middle shelf of the oven for 45-50 minutes or until a skewer, inserted into the centre of the cake, comes out clean. If it starts to brown too quickly, cover loosely with a sheet of lightly buttered foil.

Leave the cake, in its tin, to cool on a wire rack, then carefully remove the sides and base of the tin and peel off the paper. Put it onto a serving plate.

Sift the icing sugar into a bowl and stir in the orange juice until you have a spreadable consistency. Spread it over the top of the cake, letting it drip down the sides, and leave to set. Serve cut into slices.

Below is the photo I put on picture collage for my cake...... Still a newbie!!!!

My special carrot cake

Last week it was quite a hectic week for me and my family. My brother's wedding reception was held on 12 January 2013 at MDKS Hall in Kampar. We went back to Kampar right after my daughter finished with her agama lesson in Sekolah Agama.

I had prepared few cakes for those coming to the house. Nutella marble cake, carrot cake, pound cake and chocolate cake. I choose carrot cake from Rima's recipe coz it has a banana in it, a bit different from others. I gave it a try and VoILA!!!!!! I love the taste of it, it has a nutty flavor besides the carrot and also banana flavor. I choose not to put cream cheese topping on it coz I don't want to spoil the carrot cake shape as I use my bundt pan to bake it. Thanks Rima, for sharing the recipe . As for my relatives who tried the cake some of them ask me whether it is Kuih Bengkang Pisang or carrot cake , I just smile and said whatever you want to call it I don't mind as long as you like to eat it!!!! Hehehehehe at least I'm happy to see them eating the cakes and enjoy it. To my brotha Iwan and Kila' Selamat Pengantin Baru semoga Bahagia ke Anak Cucu' I love both of you!!!!


Ingredients
2 cups plain flour
2 1/2 tsp baking powder
1/2 cup brown sugar
1 1/2 tsp cinnamon powder (can add nutmeg powder too)
3/4 tsp salt
3/4 cup walnuts - chopped
125 g butter - heated just to melt
3/4 cups dried dates - chopped finely (can use raisins)
3 ripe bananas - mashed (abt 1 1/2 cup)
2 cups grated carrots
1/2 cup Greek yogurt (i used plain yogurt)
2 large eggs - whisk lightly


Cream cheese frosting
200 gm cream cheese
125 gm butter
2 cups icing sugar
1 tsp vanilla
1 tsp lemon juice

Method
Preheat oven 175C.. grease 2 8x8 cake tin with parchment paper (i used bundt pan)
Sift together flour, baking powder, cinnamon and salt.
Stir in walnuts...set aside.
Stir dates into melted butter, spreading the dates, add the sugar.
In a separate bowl, combine the mashed bananas and carrots.
Stir in the dates mixture
Whisk in yogurt and eggs.
Add flour mixture and stir until everything is well incorporated.
Divide batter into 2 cake tins, bake for about 50 minutes.

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.

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.

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

Hokkaido Chiffon Cake

Today hubby went for a walk at FRIM in Kepong, hajat hati nak ikut tapi my son have to go for his reading class and my daughter have to attend her balet class jadi hari ini mummy jadi driver!
I've been through few books, but I'm
not in the mood today. Maybe it's that time of the month! Well, no wonder dua tiga hari ni anginku kurang baik! Wakakakaka........
Teringin nak buat this recipe lama dah tapi asyik lupa je, hari ni disebabkan kemalasan melanda, teringat terus pada resepi ni,very fast and easy to make. Sekejap je dah siap! Well, thanks to Rima, keranamu Aku tak Malas lagi😜hehehe.........


Ingredients:
4 Yolks
70g Sugar
1 tsp of Vanilla Essence
80ml Fresh Milk
60ml Corn oil - i used canola
135g Cake Flour
4g Baking powder
6 Whites
50g Sugar

Method:
♥ Preheat oven 180°C
♥ Arrange paper liners on baking tray
♥ Hand whisk yolks with sugar untill pale in colour.
♥ Add drops of vanilla essence
♥ Add in Milk, follow by oil, manually whisk till combined.
♥ Sieve in Cake flour and baking powder. Stir till well-mixed.
♥ Whisk whites till foamy, add sugar. Whisk till medium peak.
♥ Take 1/3 whites fold in with yolk mixture.
♥ follow by folding in the rest of white
♥ scope batter into pre-arranged paper cups about three-quarter filled.
♥ baking time est. 20-25mins.

Moist Butter Cake

Found this recipe while reading one of my favorite blog, she's awesome! The recipe in her blog never fails me.....that's what I like..hehe
True what she said, there's a lot of butter recipe, but this one I like the most! Soft and fluffy and also buttery! Hubby loves it, my daughter loves it except my son, a very picky and fussy eater!
Thanks to Rima for sharing the recipe semoga murah rezekimu!

Ingredients
195g all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
170g unsalted butter, softened
225g sugar (I use 200g)
1 large egg, plus one large egg yolk
1 1/2 tsp vanilla extract
12 tbsp whole milk
A splash of cognac if you have some in the house! (i omit)



Method
1. Preheat oven to 190 degrees celsius. Butter and line a 9-inch cake pan.
2. In a medium bowl, whisk together flour, baking powder and salt.
3. Using a mixer on medium speed, cream butter and sugar until fluffy for about about 2 minutes.
4. Beat in egg, egg yolk and vanilla until well-combined.
5. On low speed, add flour mixture in 3 parts, alternating with milk.
6. Switch mixer to medium and beat for 10 to 15 seconds, just until batter appears
uniform.
7. Pour batter into prepared pan and smooth top with spatula or knife.
8. Bake for about 40 minutes, or until it a skewer comes out clean.
9. Leave to rest in pan for 5 minutes before serving.

Mocha Walnut Marble Bundt Cake

Bake this cake last night coz my daughter saw me reading the book I just bought 2 weeks ago. She pointed at one of the pages and said why don't you bake this!
Well after finished cooking my dinner I prepared the ingredient and mix everything! Kinda worry coz that was my first time baking this cake, hope that it will turn out to be as good as the picture shown in the book!
After waiting for about an hour, voila........! There it is, my mocha walnut marble cake, I use the Bundt pan bought during sale in Sogo, hehehe.... Not bad ehhh!
(recipe from Dorie Greenspan , baking from my house to yours)


2 1/4 cups all-purpose flour
1/2 cup finely ground walnuts
1 teaspoon baking powder
1 teaspoon salt
1 cup unsalted butter, at room temperature (8 oz)
2 tablespoons unsalted butter, at room temperature
3 ounces bittersweet chocolate, coarsely chopped
1/4 cup hot or cold coffee (can also use plain water)
1 teaspoon finely ground instant coffee or 1 teaspoon instant espresso powder
1 3/4 cups sugar
4 large eggs, preferably at room temperature
2 teaspoons pure vanilla extract
1 cup whole milk, at room temperature

Directions:
Center a rack in the oven and preheat the oven to 350°F Butter a 9- to 10-inch (12-cup) Bundt pan, dust the inside with flour and tap out the excess. (If you’ve got a silicone Bundt pan, there’s no need to butter or flour it.) Don’t place the pan on a baking sheet – you want the oven’s heat to circulate through the Bundt’s inner tube. Whisk together the flour, ground walnuts, baking powder, and salt.Set a heatproof bowl over a saucepan of gently simmering water. Put 2 tbsp of the butter, cut into 4 pieces, into the bowl, along with the chocolate, coffee and instant coffee. Heat the mixture, stirring often, until the butter and chocolate are melted and everything is smooth and creamy – keep the heat low so that the butter and chocolate don’t separate. Remove the bowl from the heat. Working with a stand mixer, preferably with a paddle attachment or with a hand mixer in a large bowl, beat the remaining 2 sticks of butter and the sugar at medium speed for about 3 minutes – you’ll have a thick paste; this won’t be light and fluffy. Beat in the eggs one by one, beating well after each addition. The mixture should look smooth and satiny. Beat in the vanilla extract. Reduce the mixer speed to low and add the dry ingredients and the milk alternately, adding the dry mixture in 3 portions and the milk in 2 (begin and end with the dry ingredients). Scrape a little less than half of the batter into the bowl with the melted chocolate and, using a rubber spatula, stir to blend thoroughly. If you want to go for the gingko pattern, scrape all of the white batter into the pan and top with the chocolate. If you want a more marbled pattern, alternate spoonfuls of light and dark batter in the pan. When all the batter is in the pan, swirl a table knife sparingly through the batters to marble them. Bake for 60 to 70 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Transfer the Bundt pan to a rack and let cool for 10 minutes before unmolding, then cool the cake completely on wire rack.

Molten Chocolate Cake

Today our programme is quite full, bukan apa, program dengan anak saja dah penuh, dari pagi sampai petang. Penat, tambahan pula cuaca yang agak panas sekarang. Mata pun lesu saja. Dapat bantal fuhhhh best kan!
Hari ni nak cuba buat Molten chocolate cake tambahan pulak my baking buddy Puspa beritahu senang nak buat. Nasib baik bahan semua ada, so apa lagi zasssssss..... To the kitchen I go! Hehehe....preparation take less than 15min kalau bahan nya ada, follow instruction and you'll have this chocolate cake within 30 min! So easy! Thanks Rima for sharing the recipe!

200g dark chocolate
50g butter, chopped
4 eggs
1/2 cup sugar
2 tsp vanilla extract
1/4 cup flour, sifted
1 Tbs cocoa, sifted
dusting of cocoa and cream to serve

Method
Preheat the oven to 180C.
Grease 6-hole Texas muffin tins with butter and flour them, too.
Melt chocolate with butter in a double boiler, set aside.
Beat eggs and sugar until pale and thick.
Beat in the cooled chocolate and butter mixture. Keep beating until smooth.
Fold in sifted flour and cocoa, mix well.
Spoon into the prepared muffin tins, and bake for 10 minutes.
The pudding should be light to touch and will be soft in the centre.
Remove them from the tins as carefully as possible, if you don't want to end up with messy results.
Serve them warm, and watch the lovely lava flooding down. Amazingly dark and oh-so-sinful. Enjoy.

Marble Cheese Brownie

Hola.....!!! Lama betul tak mengupdate blog nih..hehehehe busy lately ni. Balik dari kerja sampai je rumah, dah penat. Well, tonight mataku tak boleh tidur sebab siang hari tadi tertidur sebab keletihan. Tapi syukur puasa gantiku habis jugaklah hari ni. Yeayyy....esok boleh relax.
Resepi ni dicuba lepas tengok blog Rima, terliur tengok brownie ni, tambah2 sebab ada cheese kat atas tu, tak tahan nak cuba. Simple and sedap tu yang penting. Gambar kat atas tu brownie baru lepas kena potong, apalagi sambil potong sambil ngappp!!!
Last 2 weeks, we were in Kuching for my late father in law 100 days prayer. Mak and Azian ikut sekali, menziarah sambil melawat Kuching. Sempat jugaklah pergi a few places in Kuching sambil beli ikan terubok masin dan kek lapis Sarawak buah tangan untuk kawan2 dan saudara mara. Anak2 cukup happy coz mak and mama nya ikut sekali. Happy sakan!!!! Mata ni pun dah berat dah, jap lagi nak membuta. Warghhhhh!!!! Adios Amigo!!

At Damai Central, Damai Beach Santubong Sarawak

Ingredients
Brownie
250g butter
1 cup of cocoa powder
3 eggs (grade B)
1 1/2 cup castor sugar
1/2 cup evaporated milk
1 1/2 cup flour (flour has to be sifted with baking powder and soda bicarbonate)
1 tsp baking powder
1 tsp soda bicarbonate)
1 tsp vanilla essence

Method
1. Melt butter... Mix cocoa powder and stir till well blended.
2. Handwhisk egg and sugar till combine. Add it to ur butter-cocoa mixture.
3. Add in evaporated milk till incorporated.
4. Add flour mixture bit by bit and stir well. Lastly add ur vanilla essence
5. Heat oven 175C. Grease 10" x 10" pan with grease proof paper... let the paper stick out on both side so as its easy for u to take out ur brownies once bake.
6. Pour brownies mixture.. leave 2 - 3 tbsp of brownie mixture for marble effect on cheese layer.
7. Bake for 20 mins... i baked mine for 30mins


Ingredients
Cheese Layer
250g cream cheese
1 cup castor sugar
1 egg grade B

Method
1. Beat cream till fluffy and light
2. Add sugar and beat well.
3. Add egg and mix till well blended
4. Bake at 175C for another 20 mins

source: Bisousatoi

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.