Carrot Muffin

Agak lama dah tak menjengah blog ni, kesian dia, today terasa macam nak buat muffin, nak buat carrot muffin pulak rasanya, coz ingredient yang agak simple and yang penting barangnya dah ada di rumah. Siang tadi di tempat kerja , sempat jugak melawat kedai buku Kinokuniya, rabak jugak poket, tapi buku idamanku dah jadi milikku, seronok bukan kepalang walaupun poket ku kosong, hehehe........recipe from joy of baking

Carrot Muffins Recipe:

1/4 cup (60 ml) pecans or walnuts, toasted and coarsely chopped

1 1/3 cups (320 ml) grated raw carrot (about 2-3 peeled carrots)

1 small apple, peeled and grated

1 1/3 cups (175 grams) all-purpose flour

3/4 cup (150 grams) granulated white sugar

1/2 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 cup (120 ml) coconut (sweetened or unsweetened) (optional)

2 large eggs

1/2 cup (120 ml) safflower, corn, vegetable, or canola oil

1/2 teaspoon pure vanilla extract

Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Place paper liners in 12 muffin cups. Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
Peel and finely grate the carrots and apple. Set aside.
In a large bowl whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon. Stir in the nuts and coconut. 
In a separate bowl whisk together the eggs, oil, and vanilla extract. Fold the wet ingredients, along with the grated carrot and apple, into the flour mixture, stirring just until moistened. Evenly divide the batter between the prepared muffin cups and bake for 20 - 25 minutes or until a toothpick inserted in the center comes out clean.  
Remove from oven and let cool on a wire rack. After about 10 minutes remove the muffins from the pans and cool completely on a wire rack before frosting.
Makes 12 standard-sized muffins.

I don't like the frosting so i skip it.

Bingka Labu

Salam Ahad pada semua. Cuti sekolah ni di mana-mana saja di hujung minggu pasti ada kenduri kahwin. Just got back from a wedding, saudara sepupu sebelah mak di PJS Petaling Jaya. Meriahnya!! Cantik pasangan pengantinnya.....Serba biru, dari pakain pengantin hinggalah ke khemah dan door gift...everything is blue!
Weather a bit hot, i was thinking of baking something...tapi kurang ada mood!!! Bukak fridge terpandang pumpkin yang di beli hari tu tak terusik lagi. Dalam hati terus terasa nak buat bingka labu! Hahahaha....i'm a pumpkin fan...so anything got to do with it, i'll love it...pumpkin bread, pumpkin muffin, bingka and lepat...my favourite!

Bingka ni i bake in the oven...this one just came out from the oven.

So...for my tea time today...tadaaaaa!!!!!My bingka labu....happy sunday everyone!


INGREDIENTS:
5 Grade B Egg
500ml Coconut Milk
200g Flour
190g Granulated Sugar
1/2 tsp Salt
1 tsp Vanilla Essence
450g Pumpkin - steamed
Sesame Seeds - for sprinkling

METHOD:
- Place pumkin & coconut milk in a blender & process until pureed. Pour into a big bowl. Blend the remaining ingredients (except sesame seeds) until smooth. Strain into pumkin mixture & mix well.
- Line tin with aluminium foil & spread 1 tsp oil. Heat the tin in oven for 10 minutes. Pour batter & sprinkle sesame seeds.
- Bake at 180C for 45 minutes or until cooked.


source: Bisousatoi

Broga Hill

Fuhhhh...lama rasanya tak update blog yang dah serba usang ni. Lately badan rasa tak sihat jadi malas ke dapur.This time i want to let you see the place i went last Sunday, just a short trip to Broga Hill. Situated at the border between Selangor and Negeri Sembilan, it is just a small and simple town. Sekali tengok ala ala 'pekan koboi', dari situ boleh pergi Kuala Klawang, Mantin dan Lenggeng di Negeri Sembilan.

Cantik kan.......

Bertolak agak lambat dari rumah sambil mengagak tempat yang nak dituju.Sampai di kaki bukit lebih kurang pukul 8 pagi, Kami mulakan pendakian, not so hard though not like Mount Kinabalu or Gunung Api in Mulu.Simple climb even a lot of young boy and girls with their parents pun boleh pergi sampai atas.
Dah lama tak mendaki bukit2 ni, sekali buat rasa nak lagi...hehehehe!!! Ini pun disebabkan cuti sekolah, anak2 balik kampung jadi mak bapak dapatlah menjalankan kegiatan outdoor yang dah agak lama ditinggalkan.

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

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