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.

Caterpillar Bread

Woohoooooo...... Dengar nama je mesti dalam kepala tertanya-tanya apa roti ni? Roti ulat caterpillar? Aiyoh......

Actually the way it is assembled look like caterpillar and that's why it is called caterpillar, that's what I think. Just look at the photo? Right?

The photo shows before and after baking it, it is super soft and yummy!
Thanks to Rima and Bunda Nadhifa for sharing the recipe and showing the way to assemble it! For those interested to get the recipe from this blog,please go to Bisousatoi and Just My Ordinary Kitchen. Both are my favorite food blogger. I like to try their recipe coz it is simple and you'll be happy with the result, well practice makes perfect, good luck!


Ingredients
375g bread flour
100g plain flour
35g milk powder
75g caster sugar
1 tsp salt
1 sachet (11g) instant dry yeast
2 egg yolks
1/2 tsp bread improver
150ml (approx.) ice water
50g butter, cubed

Water-Roux Paste:
25g (just under 2 tbsp) bread flour
125ml (1/2 cup) water

Water-Roux:
Mix flour and water in a small saucepan. Cook over low to medium heat, stirring continuously until it reaches 65ºC. It should have thickened to a paste at this stage, that is when you stir you can see the bottom of the pan. Remove from heat, place a cling film over the paste and leave until lukewarm, or room temperature, before using. (Alternatively if you don’t have a thermometer, cook as before until it starts to thicken, then continue to cook for about 1 more minute before removing from heat.) This water roux can be kept in an airtight container after cooling in the refrigerator for 1 day if not used immediately. However DO NOT USE if it turns grey in colour, that means it has gone bad.

Method
1. Sift bread flour, plain flour, milk powder, caster sugar and salt onto the working surface. Add instant dry yeast and mix well. Form the flour mixture into a well. Add lightly beaten egg and lukewarm water roux and mix in. Gradually add just enough lukewarm water to form into a slightly sticky, soft dough. Knead for 10 minutes until smooth and elastic. During hand kneading, the dough also needs to be thrown onto the working surface once every few minutes between kneading to improve the dough structure. (I usually just pick up the dough to about head-high and throw it down onto the working surface 10 to 20 times every few minutes between kneading.)
2. Knead in butter until incorporated. (In many cookbooks, they mentioned that the dough at this stage should be able to be pulled and stretched into membrane, but it’s hard to achieve with hand kneading. I usually stop kneading when the dough sticks to the work surface and stretches like chewing gum when pulled!) Form the dough into a round ball and let it rise until double in size in a large greased bowl, cover with cling film (should take about 1 hour in warm weather, longer in winter months). Optimum room temperature for this first prove is 28°C with a humidity of 75%. To test if the dough has risen properly, dip a finger into bread or plain flour and poke down into the centre of the dough as far as your finger will go and pull out again – the hole should remain if it is ready. If the dough springs back, then it is not ready, continue to prove further.
3. Punch down, knead briefly and form into a ball shape. Then divide into 16 equal portions. The easiest way is to first divide equally into 4 larger portions first, then divide each of these again into quarters each. Form each into balls and let rest for 10 minutes.
4. Shape and fill the buns according to recipe. Place all finished buns on a greased baking sheet, lightly cover with cling film, and let rise until double in size (about 1 hour in warm weather, longer in winter months). Optimum room temperature for this final prove is 38°C with a humidity of 85%.
5. Bake in preheated 180°C oven for about 12 to 15 minutes, or until golden brown.

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.

Peanut Butter Chocolate Chip and Oat Cookie

This afternoon when I was still in the office, keep thinking what to bake for my children. I'm very fussy with what they're eating when I wasn't around! Pantang betul kalau anak2 makan junk food! I'd rather bake something for them even it is just a simple bread, cake or cookies.
Memang penat tambah2 lepas balik kerja, kena masak for dinner and straight away bake the cookie, when you see your children enjoy eating what you have cooked, penat pun hilang!
Kadang2 terlepas juga anak2 makan junk food, apa boleh buat! Tapi kalau boleh memang nak dielakkan! Ok, my bed keep calling me, time to zzzzzz........ Nite nite.....

Recipe from Martha Stewart

Ingredients

• 3 cups old-fashioned rolled oats
• 1/3 cup whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon coarse salt
• 1 cup packed light-brown sugar
• 1 cup granulated sugar
• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup natural peanut butter
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 cups salted whole peanuts
• 2 cups semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees. Stir together oats, flour, baking soda, baking powder, and salt in a medium bowl; set aside.
2. Put sugars, butter, and peanut butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla.
3. Reduce speed to low. Add oat mixture, and mix until just combined. Mix in peanuts and chocolate chips.
4. Using a 1 1/2-inch ice cream scoop, drop balls of dough 2 inches apart on baking sheets lined with parchment paper.
5. Bake cookies, rotating sheets halfway through, until golden brown and just set, 13 to 15 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 2 days.