Currently this is how I prepare my oat. Aku sprinkle with some poppy seeds, dried cranberry and some blueberries.
Monday, April 28, 2014
Breakfast with Oat
How do you take oat in the morning?
Currently this is how I prepare my oat. Aku sprinkle with some poppy seeds, dried cranberry and some blueberries.
Currently this is how I prepare my oat. Aku sprinkle with some poppy seeds, dried cranberry and some blueberries.
Sunday, April 27, 2014
Yummy Banana Walnut Cake
Rumah aku dah jadi mcm pusat pelupusan pisang. Last week beli pisang berangan 2 sikit kat pasar tani. Then aku mintak dengan pakcik tu nak beli pisang untuk cekodok rm5, dia bagi 5 sikit pisang emas and separuh sikat pisang berangan for rm5!!! Pengsan aku tengok pisang2 tu. Tak mampu untuk ku habiskan.. Huhuhu
The girls pulak kurang suka makan pisang, dunno why. Pastu terpikir, buat banana walnut cake sedap jugak. Maka, seperti biasa, aku pun google recipe. I found a recipe kat foodnetwork.com. Kek ni memang sedap sangat, moist and soft.
Banana Walnut Cake
2 1/2 cups self raising flour
4 large eggs, at room temperature
1 teaspoon pure vanilla extract
250 gram of butter, at room temperature, plus more for greasing the pan
1 cup sugar
1/2 cup of greek yoghurt
6 very ripe bananas, peeled and mashed with a fork (about 2 cup)
1 cup walnut pieces
4 large eggs, at room temperature
1 teaspoon pure vanilla extract
250 gram of butter, at room temperature, plus more for greasing the pan
1 cup sugar
1/2 cup of greek yoghurt
6 very ripe bananas, peeled and mashed with a fork (about 2 cup)
1 cup walnut pieces
Directions
1. Sift the flour into a medium bowl and set aside. Lightly brush a loaf pan with butter. Preheat the oven to 350 degrees F.
2. Cream the butter and sugar in a stand mixer until light and fluffy. Gradually add the eggs and vanilla into the butter, while mixing, until incorporated. Add the bananas and yoghurt.
3. Add in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan. Bake until a toothpick inserted into the center of the bread comes out clean, about 55 minutes.
The banana cake is best served the next day.
PS : gambar buruk sebab malas guna dlsr and this photo was taken memalam buta.
Thursday, April 24, 2014
Bestseller
This is a divine cake.. blueberry cream cheese coffee cake... Boleh lupa daratan kalau dah makan satu slice. Cant stop at just one slice.
| Blueberry Cream Cheese Coffee Cake |
Ingredients
For The Batter:
- 1 c. butter
- 1 c. sugar
- 2 eggs
- 1/2 c. sour cream/yoghurt/milk
- 2 tsp. baking powder
- ½ tsp. salt
- 2 c. flour
- 1 small carton fresh blueberries
For The Filling:
- 2 (8 oz.) packages cream cheese
- 2 egg
- 1 yolk
- 1/2 c. sugar
- 1 tsp. vanilla
For the Crumb Topping:
- ¼ c. sugar
- ½ c. flour
- ¼ c. butter
Instructions
- Preheat oven to 350 degrees and coat a glass 9" pan with cooking spray.
For The Batter:
- Cream together the butter and sugar, then beat in the eggs and sour cream. Add the baking powder and salt and mix a little more. Add the flour a little at a time until completely mixed in. Last, gently fold in the fresh blueberries.
For The Filling:
- Beat together the cream cheese, egg, sugar, and vanilla until smooth.
For the Crumb Topping:
- Mix the sugar, flour, and butter with a pastry blender (or fork) until crumbly.
Putting it Together:
- Spread half the batter into the bottom of the 9" pan. Next, spread the cream cheese filling over the top. Then with the remaining batter, place spoonfulls all over the filling (try to spread them out evenly). Last, sprinkle the crumb topping over everything. Bake for 60 to 75 minutes. Let the cake cool for before serving.
Wednesday, April 23, 2014
Easy Vanilla Butter Cake
Nak buat cake using my nordic tea cake pan, tapi bercinta sungguh nak masuk dapur sebab sekarang kan air takde. Tapi hari ni aku terlebih rajin. As usual, aku menggunakan Mr Google sepenuhnya. And, I stumbled upon this vanilla cake recipe from taste.com.au
Bila keluar je the petite cakes from the oven, bau dia, memang menusuk kalbu. Bila masuk dalam mulut, rasa cair dalam mulut. Hehe.. I am not exaggerating. Maybe sebab teacakes is super small, so bila bakar, dia sekata.
Easy Vanilla Butter Cake
Taste.com.au
Ingredients
4 cups self-raising flour
1 1/4 cups caster sugar
300g butter, cubed, at room temperature
1 1/4 cups milk
6 eggs, at room temperature
3 teaspoons vanilla essence
1. Preheat oven to 140°C. Position a rack on the second lowest shelf of the oven. Brush a round 25cm (base measurement) cake pan with the melted butter to lightly grease (see Notes tab for instructions for other tin sizes). Line base and sides with non-stick baking paper.
2. Place the self-raising flour, plain flour, sugar, butter, milk, eggs and vanilla essence in a large mixing bowl. Use an electric beater to beat on low speed for 30 seconds or until just combined. Increase the speed to high and beat for 1-2 minutes or until the mixture is thick and all the butter is incorporated. Spoon the mixture into the prepared pan and smooth the surface with the back of a spoon.
3. Bake in preheated oven for 2 1/2 hours or until a skewer inserted into the centre of the cake comes out clean. Remove from oven and set aside for 10 minutes. Turn onto a wire rack for 2 hours or until completely cool.
Bila keluar je the petite cakes from the oven, bau dia, memang menusuk kalbu. Bila masuk dalam mulut, rasa cair dalam mulut. Hehe.. I am not exaggerating. Maybe sebab teacakes is super small, so bila bakar, dia sekata.
Sangat sedap makan cicah coffee
Easy Vanilla Butter Cake
Taste.com.au
Ingredients
4 cups self-raising flour
1 1/4 cups caster sugar
300g butter, cubed, at room temperature
1 1/4 cups milk
6 eggs, at room temperature
3 teaspoons vanilla essence
1. Preheat oven to 140°C. Position a rack on the second lowest shelf of the oven. Brush a round 25cm (base measurement) cake pan with the melted butter to lightly grease (see Notes tab for instructions for other tin sizes). Line base and sides with non-stick baking paper.
2. Place the self-raising flour, plain flour, sugar, butter, milk, eggs and vanilla essence in a large mixing bowl. Use an electric beater to beat on low speed for 30 seconds or until just combined. Increase the speed to high and beat for 1-2 minutes or until the mixture is thick and all the butter is incorporated. Spoon the mixture into the prepared pan and smooth the surface with the back of a spoon.
3. Bake in preheated oven for 2 1/2 hours or until a skewer inserted into the centre of the cake comes out clean. Remove from oven and set aside for 10 minutes. Turn onto a wire rack for 2 hours or until completely cool.
Tuesday, April 22, 2014
Madeleine Pan For Sale
Norpro Nonstick Mini Madeleine pans for sale.
Price RM90 per pan. RM170 for 2 pans.
Description
Pan size, 15 inches/38cm by 9 inches/23cm by .5 inches/1.25cm and makes 18 Madeleine cookies.
Madeleine cookie size, 2.25 inches/5.5cm by 1.5 inches/4cm.
Professional quality nonstick pan provides even heating for uniform baking.
A great mold for cookies, chocolate and candy.
Whatsapp me at 018-2722880 or email at [email protected]
Monday, April 21, 2014
Crazy Over Madeleine
To date, dah more than 12 times aku baked madeleine. Why? sebab aku ada OCD rupanya... huhuhu... My obsession with madeleines started bila tengok madeleines k.nur yang sungguh gebu, with humps! Mine? No humps or kalau ada pun, sungguh kecik. The frustration leads to countless madeleine making in the kitchen. Finally, I managed to get it right. Still guna recipe Dorie, but I have perfected the recipe and hubby loves it so much. Sekali makan, habis 3 trays! Adoi!! memang melampau.
Bila nampak the humps, I felt like crying...
Recipe Dorie boleh tengok kat sini ye Dorie Greenspan
1 1/3 cup all-purpose flour minus 20 gram
20 gram almond meal
1 1/2 teaspoon double-acting baking powder
Pinch of salt
1 cup sugar
4"large eggs, at room temperature
2 teaspoons pure vanilla extract
180gram unsalted butter, melted and cooled
1 1/3 cup all-purpose flour minus 20 gram
20 gram almond meal
1 1/2 teaspoon double-acting baking powder
Pinch of salt
1 cup sugar
4"large eggs, at room temperature
2 teaspoons pure vanilla extract
180gram unsalted butter, melted and cooled
finish.
These are the steps that I took to achieve the humps
1. simpan batter overnight
2. cling wrap the batter surface
3. preheat oven at 220 degree celcius without fan. bakar at that temperature.
4. have fun! :D
French Pastry Chef, Pim, ada make a detail description of how madeleine should look like and taste like here.
I think I have achieved both. Madeleine aku crunchy and soft. I am so happy!!
French Pastry Chef, Pim, ada make a detail description of how madeleine should look like and taste like here.
I think I have achieved both. Madeleine aku crunchy and soft. I am so happy!!
The pan that I used.
Wednesday, April 9, 2014
Classic Madeleine Cookies
Madeleine has never interest me until aku makan madeleine made by k.nur. I started to fall in love with it! Memang sedap sangat madeleine k.nur. And semua madeleine k.nur ada the hump, characteristic of madeleine cookies. Mine? erm.. a small hump. Takpe la.. At least a hump and hubby loves it so much! I made madeleine last nite and this morning.
In order to get the hump on my madeleines, aku siap tengok videos on youtube! hehe.. punya la beria. Maybe the reason my madeleines hump naik sikit je sebab aku guna baking powder, not double action baking powder. Takpe, petang ni, aku nak buat lagi. I will make madeleines sampai aku dapat perfect madeleines macam k.nur punya.
TRADITIONAL MADELEINES
Adapted from Baking From My Home to Yours
Makes 12 large or 36 mini cookies
2/3 cup all-purpose flour
3/4 teaspoon double-acting baking powder
Pinch of salt
1/2 cup sugar
Finely grated zest of 1 lemon
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
3/4 stick (6 tablespoons; 3 ounces) unsalted butter, melted and cooled
Confectioners’ sugar, for dusting
Whisk together the flour, baking powder and salt and keep close at hand. Working in a mixer bowl, rub the sugar and lemon zest together with your fingertips until the sugar is moist and fragrant. Fit the mixer with the whisk attachment, add the eggs to the bowl and beat the eggs and sugar together on medium-high speed until they are pale, thick and light, 2 to 3 minutes; beat in the vanilla.
Grab a large rubber spatula and very gently fold in the dry ingredients followed by the melted butter. Press a piece of plastic wrap against the surface of the batter and chill the batter for at least 3 hours or, if you have the time, overnight. (For real convenience, you can spoon the batter into the madeleine molds, cover, chill, then bake the cookies directly from the fridge. See below for instructions on prepping the pans.)
Getting ready to bake:
Center a rack in the oven and preheat the oven to 400 degrees F. Butter 12 full-size shell-shaped madeleine molds (or up to 36 mini madeleine molds), dust the insides with flour and tap out the excess. If you have a nonstick madeleine mold, give it a light coating of vegetable cooking spray. Spoon the batter into the molds, filling each one almost to the top. Don’t worry about spreading the batter even, the oven’s heat will take care of that.
Bake the large madeleines for 11 to 13 minutes and the minis for 8 to 10 minutes, or until the madeleines are golden and the tops spring back when touched. Remove the pan from the oven and release the madeleines from the molds by rapping the edge of the pan against the counter. Gently pry any recalcitrant madeleines from the pan using your fingers or a butter knife. Transfer the cookies to a rack to cool to just-warm or to room temperature. If you are making minis and have more batter, bake the next batch, making certain that with each new batch the pans are cool and properly buttered and floured or sprayed.
Serving: The cookies are ready to serve when they are only slightly warm or when they reach room temperature. Dust the tops with confectioners’ sugar and serve the sweets with tea or espresso. Storing: The batter can be covered with a piece of plastic film pressed against the surface and kept in the refrigerator for up to 2 days, but the madeleines should be eaten soon after they are made. You can keep them overnight in a sealed container, but they really are better on day 1. If they must be kept, wrap them airtight and freeze them, they’ll keep for up to 2 months.
In order to get the hump on my madeleines, aku siap tengok videos on youtube! hehe.. punya la beria. Maybe the reason my madeleines hump naik sikit je sebab aku guna baking powder, not double action baking powder. Takpe, petang ni, aku nak buat lagi. I will make madeleines sampai aku dapat perfect madeleines macam k.nur punya.
Nampak kan madeleine ni gelembung sikit? That's the hump :)
TRADITIONAL MADELEINES
Adapted from Baking From My Home to Yours
Makes 12 large or 36 mini cookies
2/3 cup all-purpose flour
3/4 teaspoon double-acting baking powder
Pinch of salt
1/2 cup sugar
Finely grated zest of 1 lemon
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
3/4 stick (6 tablespoons; 3 ounces) unsalted butter, melted and cooled
Confectioners’ sugar, for dusting
Whisk together the flour, baking powder and salt and keep close at hand. Working in a mixer bowl, rub the sugar and lemon zest together with your fingertips until the sugar is moist and fragrant. Fit the mixer with the whisk attachment, add the eggs to the bowl and beat the eggs and sugar together on medium-high speed until they are pale, thick and light, 2 to 3 minutes; beat in the vanilla.
Grab a large rubber spatula and very gently fold in the dry ingredients followed by the melted butter. Press a piece of plastic wrap against the surface of the batter and chill the batter for at least 3 hours or, if you have the time, overnight. (For real convenience, you can spoon the batter into the madeleine molds, cover, chill, then bake the cookies directly from the fridge. See below for instructions on prepping the pans.)
Getting ready to bake:
Center a rack in the oven and preheat the oven to 400 degrees F. Butter 12 full-size shell-shaped madeleine molds (or up to 36 mini madeleine molds), dust the insides with flour and tap out the excess. If you have a nonstick madeleine mold, give it a light coating of vegetable cooking spray. Spoon the batter into the molds, filling each one almost to the top. Don’t worry about spreading the batter even, the oven’s heat will take care of that.
Bake the large madeleines for 11 to 13 minutes and the minis for 8 to 10 minutes, or until the madeleines are golden and the tops spring back when touched. Remove the pan from the oven and release the madeleines from the molds by rapping the edge of the pan against the counter. Gently pry any recalcitrant madeleines from the pan using your fingers or a butter knife. Transfer the cookies to a rack to cool to just-warm or to room temperature. If you are making minis and have more batter, bake the next batch, making certain that with each new batch the pans are cool and properly buttered and floured or sprayed.
Serving: The cookies are ready to serve when they are only slightly warm or when they reach room temperature. Dust the tops with confectioners’ sugar and serve the sweets with tea or espresso. Storing: The batter can be covered with a piece of plastic film pressed against the surface and kept in the refrigerator for up to 2 days, but the madeleines should be eaten soon after they are made. You can keep them overnight in a sealed container, but they really are better on day 1. If they must be kept, wrap them airtight and freeze them, they’ll keep for up to 2 months.
Monday, April 7, 2014
Blueberry Gooey Butter Cake
Setelah sekian lama tak update new recipe, finally today I am able to do so. The truth is, whenever I am home, I will definitely bake something. Tapi tak sempat2 nak update dalam blog. Sangat malas nak guna blogger apps dalam android to update blog. Aku tak suka rupa gambar yg besar bila bukak dalam pc. Errr... sebenarnya, tu semua alasan semata.. hehe
The girls tak sekolah hari ni. Iffah asyik suruh bake cake since morning. Mula2 dia mintak VSC, but I think I bake that too often already. So aku cakap kat dia, I wanna bake something different. Setelah mengoogle, aku came up with this recipe. A combination of two recipes. Asalnya it's Kentucky Butter cake recipe, but telah diubai suai mengikut selera iffah. She loves cakes with cream cheese kat dalam.
Cake crack sikit sebab aku keluarkan je from the oven, terus flip atas cooling rack. Haiz... should have waited for at least 10 minutes.
For those yang interested in the bundt pan, I have available stock of the Nordic Proform Anniversary Bundt Pan. Whatsapp or sms me at 0182722880
Blueberry Gooey Butter Cake
Adapted from Allrecipes
INGREDIENTS:
3 cups self raising flour
1 cup white sugar
1 cup buttermilk
1 cup salted butter
2 teaspoons vanilla extract
4 eggs
125gram blueberries
Filling:
250gm cream cheese, softened
2 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 cup of icing sugar
DIRECTIONS:
1. Preheat oven to 325 degrees F (165 degrees C). Grease a 10 inch Bundt pan.
2. In a large bowl, cream butter and sugar until soft and fluffy. Add the vanilla and the egg one by one, beat until well mix/incorporated. Add flour and buttermilk alternately in three addition. Beat for extra 3 minutes at medium speed. Fold in blueberries. Pour batter into prepared pan.
3. In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla, and butter and beat together. Next, add the powdered sugar and mix well. Spread over cake batter and bake for 50 to 60 minutes. Make sure not to over bake as the center should be a little gooey.
The girls tak sekolah hari ni. Iffah asyik suruh bake cake since morning. Mula2 dia mintak VSC, but I think I bake that too often already. So aku cakap kat dia, I wanna bake something different. Setelah mengoogle, aku came up with this recipe. A combination of two recipes. Asalnya it's Kentucky Butter cake recipe, but telah diubai suai mengikut selera iffah. She loves cakes with cream cheese kat dalam.
For those yang interested in the bundt pan, I have available stock of the Nordic Proform Anniversary Bundt Pan. Whatsapp or sms me at 0182722880
Blueberry Gooey Butter Cake
Adapted from Allrecipes
INGREDIENTS:
3 cups self raising flour
1 cup white sugar
1 cup buttermilk
1 cup salted butter
2 teaspoons vanilla extract
4 eggs
125gram blueberries
Filling:
250gm cream cheese, softened
2 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 cup of icing sugar
DIRECTIONS:
1. Preheat oven to 325 degrees F (165 degrees C). Grease a 10 inch Bundt pan.
2. In a large bowl, cream butter and sugar until soft and fluffy. Add the vanilla and the egg one by one, beat until well mix/incorporated. Add flour and buttermilk alternately in three addition. Beat for extra 3 minutes at medium speed. Fold in blueberries. Pour batter into prepared pan.
3. In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla, and butter and beat together. Next, add the powdered sugar and mix well. Spread over cake batter and bake for 50 to 60 minutes. Make sure not to over bake as the center should be a little gooey.
Thursday, April 3, 2014
Missing my butters
I was away for almost 2 weeks. Cuti sekolah plus iman was warded in HSNZ, KT. Long story.. cut it short, she was diagnosed with acute appendicitis. Alhamdulillah, no surgery needed. Tadi follow up in HKL, it was an early stage of appendicitis. Lepas ni kalau the symptoms persist, maka terpaksa la buat surgery.
To most people, it's just victoria sponge sheet cake and marble cake. To me, it represent my love ones. Hubby loves the victoria sponge sheet cake and mok is no 1 fan of my marble cake.
ps : both recipes can be found in my blog :)
To most people, it's just victoria sponge sheet cake and marble cake. To me, it represent my love ones. Hubby loves the victoria sponge sheet cake and mok is no 1 fan of my marble cake.
ps : both recipes can be found in my blog :)
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