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 

Ramadhan week two

Dah Nak Masuk Minggu ketiga kita berpuasa baru dapat luangkan masa untuk menulis sedikit di blog ni. Too busy and rushing everyday with all the nitty gritty that I can't even have time to check the date!!! Omg!

Kepada kawan kawan yg menyokong saya ingin diucapkan jutaan terima kasih to you. Thank you for supporting me😃. From the first day of the holy month of Ramadhan I'm a bit busy with all the work that I have to handle, kids, their homework, housework, grocery, marketing, driving them to and from school, hehehe sounds easy but it's not. 

Tried my best to do all that, including orders from customers, so far things were pretty awesome. I'm happy with it. A little bit tired, but I'm satisfied! 

This holy month we should do more prayers, zikir, tadarrus, terawih , sedekah  so that it will be the month of barakah to all of us. Use it to the maximum, coz it is the chosen month by Allah for us to maximise our effort to get pahala.

These are among the orders that I managed to get it done and they are all happy with it. Bake with love from me, Ayong!

Chicken pie, beef pie, quiche, Japanese soft cotton cheesecake, carrot cake, orange and poppyseed cake, red velvet, walnut and banana with salted caramel frosting cuppies and cake, coffee and walnut brownie, chocolate walnut brownie, rainbow cake, prune layer cake etc.

Thanks everyone and selamat menjalankan  Ibadat puasa semoga Ibadat kita di terimaNya.

Rambling.........

Ramadhan akan menjelma dalam dua tiga hari lagi. I hope this year will be a blessed Ramadhan, di penuhi dengan amalan dan ibadat. Jangan memonteng puasa udah le....hehehehehe!!!

MIL will be coming this Monday and will be staying with us for Ramadhan, glad to hear that. At least she can join us in KL during  this fasting month. Well, enough with it, i have baked a few cakes this week. Thanks to Watty and Ita my lovely friend and also not to forget Ateh and Junita.
Selamat menyambut Ramadhan Al Mubarak everyone!

Cream Puff

Dah lama tak update my humble blog ni, today baru Ada kelapangan sikit. I noticed that every year at this time around, haze mesti melanda , betul tak? Don't know what is going on with human being nowadays, money is more important than health.

Well, enough said. I'm making cream puff this week for my lil' ones at home since they can't go out to school. They love it very much, and I keep some for my daughter's lovely piano teacher.😃

Here's the recipe

Source Joy of Baking 

Ingredients:

Choux Pastry:

1/2 cup (65 grams) all purpose flour

1/2 teaspoon granulated white sugar

1/4 teaspoon salt

1/4 cup (4 tablespoons) (57 grams) unsalted butter, cut into pieces

1/2 cup (120 ml) water

2 large eggs, lightly beaten

Glaze:

1 large egg

Whipped Cream:

1 cup (240 ml) heavy whipping cream (double cream) (35-40% butterfat)

1/2 teaspoon pure vanilla extract

1 1/2 tablespoons granulated white sugar, or to taste

Garnish:

Powdered (Confectioners or icing) sugar

Instructions:

Choux Pastry: Preheat oven to 400 degrees F (200 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper or lightly butter or spray the pan with a non stick vegetable spray.
In a bowl sift or whisk together the flour, sugar and salt.
Place the butter and water in a heavy saucepan over medium high heat and bring to a boil. (Make sure that the butter melts before the water boils to reduce the amount of evaporation.) Remove from heat and, with a wooden spoon, add the flour mixture, all at once, and stir until combined. Return saucepan to the heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about 1-2 minutes). Transfer the dough to your electric mixer, or use a hand mixer, and beat on low speed to release the steam from the dough (about a minute). Once the dough is lukewarm start adding the lightly beaten eggs (dough will separate and then come together) and continue to mix until you have a smooth thick paste (dough will fall from a spoon in a thick ribbon). Spoon or pipe 12 small mounds of dough onto the baking sheet, spacing about 2 inches (5 cm) apart. With a pastry brush, gently brush the tops of the dough with a lightly beaten egg.
Bake for 15 minutes and then reduce the oven temperature to 350 degrees F (180 degrees C). Continue to bake for a further 30 to 35 minutes or until the shells are a nice amber color and when split, are almost dry inside. Turn the oven off, poke a couple of holes in each puff and, with the oven door slightly ajar, let the shells completely cool (and dry out).
Whipped Cream: In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and whisk in the refrigerator for at least 15 minutes. When chilled, whip the cream just until stiff peaks form.
To Assemble: Split the pastry shells in half and fill (or pipe) with whipped cream. Place the top half of the pastry shell on the whipped cream and dust with powdered (confectioners or icing) sugar. Leftover Cream Puffs can be stored in the refrigerator.

Makes 12 cream puff

I saja je put chocolate ganache, tak letak pun tak pe.
To make Profiteroles, just put chocolate ganache on top or you can make chcolate sauce and pour over the cream puff.

Chocolate Macaron

Macaron! Tell me who doesn't love the little cookies?My oh my.......first time I looked at it, I knew it that one day I'll try my best to bake it.

Wahhhh..... Dah berjaya juga buat cookie ni. This little French cookie that is tough to make it! This one I try the recipe from Rima. Memang sedap!  But after a few failure akhirnya berjaya juga aku buat macaron! Hehehehehe.......

Siapa yang tak pernah fail buat macaron? Mesti Ada yang sama experience nya macam I! First attempt semua Masuk tong sampah! After that, tak buat dah until lately I went to KG class, baru Lah dapat buat, now I'm still learning using Italian meringue method. 

Well this is the recipe for chocolate macaron.

Source Rima

Ingredients

50g egg whites (aged for 1 or 2 days)

25g granulated sugar

100g icing sugar

50g ground almonds

5g cocoa powder

Method

Grind almonds and icing sugar till fine. Sift together with cocoa powder.

Beat egg whites on high speed till foamy. Add sugar gradually and beat till glossy and stiff peak form.

Fold in almond mixture in batches until well blended.

Transfer batter into piping bag and pipe on baking sheet lined with parchment paper (i rested them for 15-30 mins or until skin "dried).

Baked at preheated oven at 160deg for 5 mins and peel the cookies fm parchment paper.

Cool completely on wire rack.

I used chocolate ganache to sandwich my macaron

Roti Naik Pahang with Cranberries

Nama roti ni pun dah buat I smile to myself. Apa taknya , roti naik! Naik ke mana tu? Perut agaknya .......wakakakakaka ! Anyway dah lama I buat only lately Ada masa nak update blog, a bit busy since Mak was admitted to hospital plus school holidays..... Yada yada bla bla........hehehe

Back to myself yg suka bakes ni, I made this simple bread for my little kiddos for their breakfast before going to school.

Here is the recipe

Source Tok Mak fb 

Mamafami

Ingredients :

1 egg
2 tablespoons condensed milk
Water (weigh egg + condensed milk + water to make 300ml)
3/4 cup sugar
500 g flour
1 tablespoon milk powder
2 teaspoons instant dried yeast (I used Mauripan)
2 tablespoons butter
1 teaspoon shortening ( I use Crisco brand-all veg)

Topping :
A bit of butter

Bread maker method :

1. Into the breadmaker pan, pour in the water, egg and condensed milk. Add sugar.

2. Top it with flour, milk powder and instant dried yeast.

3. Set the bread maker to DOUGH setting and press start. When the dough is just combined, add in margarine and shortening. Leave the bread maker to finish the cycle which will takes about 1 1/2 hour or so.

4. Remove the dough from the pan and divide the dough into 20 equal portions. Roughly about 49 to 50g each.

5. Form each portion into a ball and arrange on a baking tray. Leave to rise for another 30 minutes or so.

6. Bake in a pre-heated oven at 180c for 30 minutes or till golden brown.

7. Once out of the oven, brush with a bit of butter. Place on a wire rack to cool. Keep in an airtight container.

I used Mr KA, put everything in and lastly add butter, leave it to prove. And follow step 5 till end.

Well, happy baking people!!!

Now I'm busy making Lapis Prune , so yummy and delicious!!! Will update the recipe soon!!!

Making a macaron shell.....at last!

Today's weather is so so hot and dry ! How I wish I have a 24hr aircond on and I don't need to pay a single cent for the electricity bill ! 

Kat dalam fridge I have aged an egg white for few days, I think 3 days!? I decided to give it a try, making macaron shell today. Apa salahnya kan? Tak jadi tak apa next time you know what went wrong.

Berdebar-debar juga dalam hati bila bab beating the egg white tu and folding it with the almond and sugar. In the middle of doing it, sedar2 dah almost 1.30pm, oh my oh my..... Have to pick my children from school. Sempat la piped the batter on the tray and I leave it dry. Almost an hour plus I leaved it to dry. By the time I came home, straight away I heat the oven and put it in. After a few minutes I saw the pretty feet emerged and I'm so damned happy!!!! Woohoooo!!!!

So here is the photo of my mac shell, I'll do the fillings tomorrow coz penat la sangat hari ni. But I think there is still some improvement to be done

Florentine Cookies.....can't stop munching it!

Weather nowadays so unpredictable. Nak pergi gym pun malas betul rasanya. Hehehehe.....alasan kannnnn!!!!While clearing things from my cupboard i found one recipe that i printed from one of the blog quite sometime ago. Laaaaaa....kat sini rupanya...!!!! Patut le satu rumah carik tak jumpa, bukan cari dengan mata tapi dengan mulut, like my mak always said.

I memang suka makan kacang, any kind of nuts. When i was flying with MAS dulu, if we have Dubai trip, mesti akan beli kacang di sana especially pistachio. Murah and they have different size. Yang besar, sederhana dan kecil at a different pricelah!! Berkilo crew bawak balik sampai bagi sepaket dua to abang and kakak custom....hehehehe baik hatikan as a crew!?

This recipe is from Azlita

FLORENTINE COOKIES / KRUNCHY KARAMEL ALMOND
Rujukan : Kak Patmah Aspar 

200 gm tepung Florenta
200 gm badam keping
100 gm kuaci hitam( i guna pumpkin seed)
20 gm bijan hitam( i tak ada bijan hitam, guna bijan putih)

Badam dan kuaci di bakar sebentar dalam oven pada suhu 160 C selama 5 minit
Satukan semua bahan dalam bekas
Gaul rata, hingga semuanya bersalut sempurna

Sediakan loyang 14x14 inc, alas loyang dengan kertas kek sahaja
Panaskan oven pada suhu 160C
Tuangkan adunan tadi dalam loyang dan ratakan nipis
Bakar dalam oven selama 10 minit
Sejurus keluar dari oven terus potong kepada kepingan
Simpan dalam bekas kedap udara.

Senangkan! Cubalah....

Sedia mengambil tempahan. Sebarang pertanyaan sila email reyna2423@gmail.com atau hubungi/whatsapp 019-219 3124

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

Rendang Ayam Resepi Bonda Tersayang

Today as usual after sending my kids to school, I have to think what to cook for lunch. My son don't really like pasta, unlike the sister. Well, I think it's better for me to cook rendang. Dah lama tak makan rendang, the last time makan rendang masa Mak Ada di rumah dulu.

Masakan Mak memang tak disangkal memang sedap, walaupun Mak memang amat cerewet tentang cara memasak, tak dapat nak kata masakan dia tak sedap. Rugi besar kalau tak makan bila Mak masak! Kalau Mak masak boleh makan 3 pinggan! Hehehehehe....... 

Rendang ayam Mak is my all time favourite, especially during raya. Mak selalu guna ayam 'telur' . Ayam ni kalau dimasak isinya tak cepat lembik , jadi daging ayam ni masih lagi sedap dan tak cepat  basi.

Ini dia bahan untuk rendang ayam Mak  

7 ketul ayam sederhana besar potongnya

3 batang serai

2 helai daun kunyit

6 biji bawang kecil 

Halia dalam 3 inci

Kerisik dalam 3-4 sudu makan

Santan dalam $1

Asam keping saya letak 2keping

Garam secukup rasa

Cili mesin-2 sudu makan

Hiris nipis bawang, halia, daun kunyit, serai kemudian campur sekali dengan ayam. Panas kan dalam kuali, masukkan kerisik, santan dan garam Serta cili mesin tadi. Bila mendidih, perlahan kan api. Biar seketika, kalau suka berkuah, angkat segera lepas mendidih, kalau suka kering biarkan lama sedikit atas kuali. Dah siap!